I really think it's therapeutic to hold on to aged items be it pots, writings, books, recipes, and in this case pics. Holding on to some of these items allows you to reflect on how far you've come and what you've learned along the way- growth. This case in no different. At first I contemplated whether or not to take a new pic of a more recent quiche I made, or to use the original pic with the recipe re-post. I cringed at first once I decided to go with the retro-pic, but I feel better and better every time I look at it. This was me, right where I was. Imperfection, faults and all! Not only was I able to 'tweak' the recipe for what I know now in taste, but it allowed me to appreciate the process and enjoy my foodie journey.
We're not perfect, and neither is cooking food. Many people make the assumption that because you can cook you automatically are an awesome baker...WRONG! Baking is more like chemistry and 'exacts'. See, no, that's not cooking at all. Something tastes off? Add a pinch of this or a dash of that to balance the taste. Texture of your sauce too loose? Make a slurry with cornstarch or flour to thicken it up. You can even step it up a bit and add pureed white beans. See, you can't do this in baking. Your soufflé didn't rise? Oh well, you gotta toss that bad boy and start over again!
So enjoy this delicious egg pie that you can serve for breakfast, brunch, lunch, or dinner with a salad on the side. And don't forget to make your own. Don't like shrimp? Add cooked chicken or omit it all together. Not a fan of kale? Spinach is a delicious and just as healthy substitute!
Ahh, the beauty of cooking! Where do you think I came up with my mantra, Make It Your Own? You see, with cooking, you can!
Keeping in line with my new 'F@#$ Cancer' recipe creations, my 'Alkaline Rich Goodness & Green Mercy' dish does not disappoint! Loaded with vitamins and minerals the body needs to stay defensive against disease, this recipe boosts the immune system to put up a hell-of-a fight! What's more, it tastes AMAZING! But then again, that's my main purpose as your Culinary Health Consultant!
This green veggie bowl is super simple and is tasty warm or chilled. Please try it out and let me know in the comments what you think, along with any questions or ideas you may have.
Uggh, I don't have that! This is a statement I hear more often than not from individuals trying out my recipes. Don't get me wrong, all ingredients are listed in my recipes, but lots of times these same individuals feel as if the recipe can be completed omitting an ingredient here or there. I must admit, I too early on felt as if I could short-cut my way through a recipe and get optimum results, boy was I WRONG! The taste may be really good, however, not the tasty end result the creating chef intended. Now why would you cheat yourself like that? Of course not!
For this reason, over the years I began to build somewhat of a repertoire of staples that I feel are essential in solidifying any good recipe. To be specific, my pantry staples are what I take most pride in since they have longer shelf lives and are more versatile and interchangeable. What's more, you can build it up your reserve over time so that you'll never be without when you're in the middle of a recipe, lol!
It's so funny, I have a best friend that is consistently in awe of the things I have on hand to cook with at any given point of time. Her comment is always, "...girl, ain't nobody got that in their pantry but you!"
Well the joke is on her, because I have included my personal pantry stock list below! Obviously based on your taste preferences, you may add or omit here and there. This is just to serve as a guide in assisting with what majority of the AC Art Of Food recipes will contain. So take advantage of my pantry must haves and start collecting today!
This Pan Seared Cod w/ Veggie Relish & Capers recipe idea was derived one evening when I was trying to combine a protein and veggies for a delicious and quick one pan dish. This is actually a copycat of a chicken dish where the breast is sautéed with sun-dried tomatoes and capers. I wanted a lighter protein and decided to pick up a few cod filets to remix this mediterranean type dish. However, once home I realized I was out of sun-dried tomatoes! So I substituted fresh grape tomatoes instead and combined some other fresh veggies I found in the fridge! The end result...pescatarian deliciousness!
Pan Seared Cod w/ Veggie Relish & Capers
4 pieces of cod fillet, cleaned and pat dry
1 cup grape tomatoes sliced in half
1.5 cup fresh broccoli florets
1 shallot, thinly sliced
1 tbsp minced garlic
2 tbsp capers
4 tbsp butter
2 tbsp olive oil
1/4 cup white wine
2 tbsp abstract spice
1 tsp sea salt
fresh cracked pepper
4 cups fresh spinach
1Add fresh spinach leaves to a serving platter.
2Preheat skillet with 2 tbsp of butter on medium-hight heat.
3Pat cod fillets dry. Lightly rub each fillet with olive oil.
4Season both sides with Abstract Spice.
5Sear both sides of cod until browned and crispy on the edges (approximately 2 minutes on each side).
6Remove fish and set atop fresh spinach on serving platter.
7Add wine to de-glaze the pan, removing bits stuck onto skillet. Add shallots and minced garlic to skillet and sauté for approximately 1 minute.
8Add remaining olive oil, tomatoes, broccoli, and salt- cook for 2- 3 minutes.
9Blend in remaining butter, capers, and fresh cracked pepper to taste- simmer until butter is completely melted.
10Pour vegetable relish on top of fish; squeeze lemon juice on top to finish.
11Serve and enjoy!
*Feel free to substitute your preferred protein and whatever vegetables you have on hand. #MakeItYourOwn!
Remember, SHARING is caring!