Fish Florentine

Serves 2

• White fish like cod for 2 people
• olive oil
• butter
• 1 red bell pepper sliced
• 1 clove garlic minced
• baby spinach (or normal cooked ahead)
• 150 gr cream cheese
• 1/3 C cream
• 2 T parmesan cheese
• salt & pepper

Sautee peppers in oil till soft. Add garlic. Then spinach.

Add cream cheese and cream and parmesan.

Cook fish in a separate pan in oil and butter

Mix all together

Marry me chicken

 

Ingredients

• ▢4 chicken breasts boneless and skinless, sliced lengthwise into thin cutlets
• ▢1/4 teaspoon salt
• ▢ground black pepper
• ▢4 tablespoons all-purpose flour
• ▢1.5 tablespoons  olive oil
• ▢butter
• ▢2 cloves garlic minced
• ▢2/3 cup chicken stock
• ▢2/3 cup  heavy cream 
• ▢2 T parmesan cheese grated
• ▢ chili flake
• ▢

•  oregano

• ▢thyme
• oregano
• ▢1/4 cup sundried tomatoes chopped
• ▢ fresh basil l

Instructions

• Season chicken with salt and pepper, then dredge in flour and shake off any excess.
• In a large skillet, heat olive oil and melt the butter on medium heat. Swirl pan to coat with oil and butter evenly.
• Brown the chicken (do not overcrowd and work in batches if needed) for 4-5 minutes on each side or until golden brown and cooked through. Transfer onto a plate, cover, and set aside.
• Saute the garlic for a minute or until it's fragrant. Add the chicken stock, and deglaze the pan scraping any bits stuck to the bottom of the pan with a wooden spoon.
• Adjust the heat to medium-low, and add the heavy cream and the parmesan cheese to the skillet. Allow the sauce to simmer for a couple of minutes, then season with chili flakes, thyme, and oregano.
• Season with salt and pepper to your taste, add the sundried tomatoes then put the chicken back in the sauce and let the sauce simmer and thicken for a few more minutes.
• Garnish with chopped fresh basil leaves and serve warm over pasta or rice.

Creamy Tuscan chicken

 

Ingredients

• 4 (6-ounce) boneless skinless chicken breasts
• 1 teaspoon Italian seasoning or a mix of individual spices such as oregano, thyme, basil, and rosemary
• 1 teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• 3 tablespoons extra virgin olive oil
• 4 garlic cloves minced
• ¼ cup finely chopped yellow onion
• ½ cup sun-dried tomatoes thinly sliced
• 2 cups baby spinach
• 1 ½ cups heavy cream *see note above for dairy-free options
• ¼ cup freshly grated parmesan

Instructions

• Prep the chicken. Season both sides of each chicken breast in Italian seasoning, salt, and pepper.
• Sear the chicken. Heat 2 tablespoons of the oil in a large skillet over medium heat. Add the chicken and sear for 3 to 4 minutes on each side, until golden. Remove the chicken from the pan to a plate and set aside.
• Cook the onions. In the same skillet, add another tablespoon of oil and the onion. Saute for 2 to 3 minutes, until the onion has softened.
• Add the sun-dried tomatoes and garlic and saute another minute, until fragrant.
• Add the spinach, and saute another minute, until just starting to wilt.
• Add the heavy cream and parmesan cheese, stir together, and bring to a simmer.
• Let it simmer. Place the chicken back in the skillet and cook until heated through, about 5 minutes.

Sheet pan Chicken potatoes and spinach

•  2 lb small potatoes halved
• 1 onion coarsely chopped
• 2 T olive oil
• 3 garlic cloves minced
• salt and pepper
• 1 T fresh rosemary or 1 t dry
• 1/2 t paprika (sharp)
• 6 chicken thighs 
• 6 cups baby spinach

preheat the oven to 425 F. Mix potatoes onion garlic and oil, some salt rosemary and pepper.and bake in a pan.

in a small bowl mix remaining salt paprika and remaining rosemary and rub the mixture over the chicken.

Put chicken over vegetable and roast till chicken reads 170-175°and vegetables are tender, 35-40 minutes.

Remove the chicken and keep warm.

Top vegetables with spinach and roast till spinach is wilted, 8-10 minutes longer.

Stir vegetables to combine and serve with the chicken

Mediterranean cod

 Serve 4

Ingredients

• 1 pint cherry tomatoes, halved
• 1 small fennel bulb, stocks and fronds removed (sub 1 large shallot or ½ yellow onion)
• 3 garlic cloves, thinly sliced
• 1 Tbsp. capers
• 5 Tbsp. extra-virgin olive oil, divided
• 1 Tbsp. red wine vinegar
• 1 tsp. honey
• 1 tsp. kosher salt, divided
• Pinch of red chili flakes (optional)
• 1-1.25 lbs. cod, cut into four fillets (sub halibut or sea bass)
• ½ tsp. black pepper
• 4 thinly sliced lemon slices (from 1 lemon)
• Chopped fresh basil leaves for serving

Instructions

• Preheat oven to 400ºF. Remove the stalks and root end of the fennel bulb, and slice the bulb into quarters. Remove the core from each quarter with your knife, and then thinly slice each quarter.

  To a 4-quart baking dish, combine tomatoes, fennel, garlic, capers, 3 Tbsp. of the olive oil, vinegar, honey, ½ tsp. salt, and a pinch of chili flakes (optional); stir well to combine.

  Bake, uncovered, for 20 to 25 minutes, until the tomatoes are broken down and jammy.
• Meanwhile, pat the fish dry with paper towels, and brush all over with remaining 2 Tbsp. olive oil. Season fish with remaining ½ tsp. salt and black pepper.
• Toss the tomato mixture, and nestle the fish fillets in the pan, spacing evenly apart. Top each fillet with one thin lemon slice. Roast until the fish is cooked through and flakes easily with a fork, about 10 to 15 minutes. Remove from oven and garnish with fresh basil.

  Spoon the tomato mixture over fish fillets when serving
• I used the same amount of veggies for 2. Just less fish

Lemon spaghetti with roasted artichoke hearts

 

INGREDIENTS

Yield:6 servings

• 1pound frozen halved artichoke hearts (thawed in a strainer), or 2 (14-ounce) cans halved artichoke hearts in water, drained
• 5tablespoons extra-virgin olive oil
• Kosher salt (such as Diamond Crystal) and black pepper
• 1pound spaghetti
• 6ounces Parmesan, very finely grated
• 1large lemon, zested (about ½ heaping teaspoon) and juiced (about 3 tablespoons)
• 1tablespoon unsalted butter
• ¼cup torn basil leaves, plus more for garnishing

PREPARATION

1. Step 1

   Heat oven to 425 degrees. Line a baking sheet with parchment paper.

2. Step 2

   Gently pat the artichoke hearts with a paper towel to remove excess moisture. Place the artichoke hearts in a mound in the center of the baking sheet. Add 2 tablespoons oil and 1 teaspoon salt, season with pepper and gently toss to combine. Scatter the artichoke hearts in an even layer and roast for 20 minutes. Flip the hearts and roast for an additional 10 minutes, until browned and a little crisp around the edges.

3. Step 3

   Meanwhile, bring a large pot of well-salted water to a boil. Add the spaghetti and cook until al dente, about 10 minutes or according to package directions.

4. Step 4

   While the pasta cooks, in a serving dish large enough to accommodate the spaghetti, add the Parmesan, 1 teaspoon salt, ½ teaspoon pepper and the lemon zest; toss to combine. Add the lemon juice and the remaining 3 tablespoons olive oil; stir to combine. The mixture should resemble a thick paste.

5. Step 5

   Place the serving dish next to the pasta pot. Scoop out and reserve 1 cup of the pasta water. Drizzle 2 tablespoons of it over the Parmesan-lemon mixture; stir to thin out the mixture a little.

6. Step 6

   Using tongs, lift out some of the spaghetti (with its cooking water still clinging to it) and transfer to the Parmesan-lemon mixture; quickly toss and drag the spaghetti in a circular motion around the dish to incorporate the sauce. Repeat until you have transferred and tossed all of the spaghetti.

7. Step 7

   Add the butter, basil and 1 tablespoon of the pasta water to the spaghetti, and keep tossing until you have a silky sauce clinging to it. Add more pasta water, 1 tablespoon at a time, if needed.

8. Step 8

   Top with the roasted artichokes, a little more black pepper and torn basil, and serve.

Tartare de saumon

 Ingredients pour 4 personnes:

675 g (1 1/2 lb) de saumon frais ou fumé

• 20 ml (4 c. à thé) d’échalote française hachée finement
• 30 ml (2 c. à soupe) de vinaigre de vin blanc
• 15 ml (1 c. à soupe) d’eau
• 45 ml (3 c. à soupe) d’huile d’olive
• 30 ml (2 c. à soupe) de ciboulette ciselée
• 20 ml (4 c. à thé) de jus de citron
• 15 ml (1 c. à soupe) de persil plat ciselé finement
• 15 ml (1 c. à soupe) de moutarde à l’ancienne
• 15 ml (1 c. à soupe) de câpres hachées
• 5 ml (1 c. à thé) de sauce Tabasco, ou au goût, Facultatif

Préparation:

Couper le saumon 

Mélanger échalottes, vinaigre et eau et laisser macérer 5 minutes.

Egouter et mélanger avec le reste. Goûter et ajuster

Couscous with apricots and pistachios

 

4-6 persons

Ingredients

• 1/2 cup red onion, chopped

• 1/4 cup lemon juice

• 1 10-ounce box couscous, about 1 1/3 cups

• 2 tablespoons extra virgin olive oil, divided

• 1 teaspoon salt, plus more to taste

• 1/2 cup shelled raw pistachios chopped coarsly

• 10 dried apricots, chopped

• 1/3 cup parsley, chopped

Method

1. Soak chopped onion in lemon juice:

Place the chopped onion in a small bowl. Pour the lemon juice over the onions, set aside and let the onions soak in the lemon juice.

2. Cook the couscous:

Put 2 cups of water in a medium saucepan and bring to a boil. Add one tablespoon of olive oil and one teaspoon of salt to the water. Once the salt dissolves, stir in the couscous, turn off the heat and cover the pot. Move the pot off the hot burner and let the couscous steam, covered, for 5-6 minutes.

4. Combine ingredients to make salad:

Scoop out the couscous into a large bowl and fluff with a fork. . Stir in the pistachios, chopped apricots and parsley. Stir in the red onion and lemon juice. Add one more tablespoon of olive oil, stir well and add salt to taste. Serve warm or at room temperature.