My Boyfriend Dated A Chef

An inexpensive and satisfying roast meal that is easy to prep and cooks in under an hour! Keep and enjoy the leftovers in the fridge for up to two days.

Serves 4. Recipe adapted from Everyday Food.

INGREDIENTS:
3 large bell peppers - a mixture of red, yellow and/or green(ribs and seeds removed), cut into 1-inch-wide strips
2 medium red onions, halved and  cut into 1-inch wedges
3/4 lb. red bliss potatoes, scrubbed and cut into 1-inch pieces
5 garlic cloves, peeled (3 left whole and 2 cut into slivers)
2 Tbs. olive oil
Coarse salt and ground pepper
2 1/2  lbs. eye-of-round beef roast
3/4 tsp. dried thyme

PREPARATION:
Preheat oven to 400°F. Place peppers, onions, potatoes, and whole garlic cloves on a large rimmed baking sheet. Drizzle with 1 tablespoon olive oil, season with salt and pepper, and toss to coat.

Using a paring knife, make 12 small slits in top and sides of roast; push in garlic slivers. Move vegetables to sides of sheet. Place beef in center, and coat with remaining tablesoon of oil; rub all over with 1/2 teaspoon coarse salt, 1/2 teaspoon pepper, and thyme.

Roast 40 to 50 minutes, tossing vegetables occasionally, until tender and an instant-read thermometer inserted into thickest part of beef registers 130°F for medium-rare. Let meat stand 10 minutes, loosely tented with aluminum foil to keep warm. Cut into very thin slices. Serve with vegetables.

Cool remaining beef to room temperature; place in an airtight container, or wrap in plastic, and refrigerate for up to two days.

Download Recipe >>

An exciting blend of chicken, shrimp, shredded vegetables and spices, sealed in wrapper and baked to perfection. Baking the spring rolls makes for an easier and healthier option to enjoy the oriental flavors without the guilt of grease.

Makes 16. Recipe adapted from Food Network.

INGREDIENTS:
1 small boneless skinless chicken breast, cooked and chopped
1 cup cooked shrimp, peeled
2 cups shredded cabbage
1 carrot, peeled and shredded
3 cloves garlic, finely minced
2 tsp. fresh grated ginger
1 Tbs. oyster sauce
1 tsp. fish sauce
1 cup bean sprouts
2 Tbs. chopped cilantro
2 hard-boiled eggs, chopped
1 package spring roll or egg roll wrappers
Cooking spray

Cornstarch Slurry
1 Tbs. cornstarch (or flour)
1/2 cup of cool water

PREPARATION:
Mince chicken breast and shrimp in a food processor until finely chopped.  Set aside.

Heat 2 teaspoons vegetable oil over medium-high heat.  Cook garlic and ginger until fragrant, about 30 seconds.  Add the shredded cabbage and carrot and sauté for 2 minutes.  Add the chicken and shrimp, oyster sauce, fish sauce and bean sprouts.  Stir until well combined.  Remove from the heat and add chopped cilantro and hard-boiled egg.

Preheat oven to 400° F.  Prepare the cornstarch slurry by mixing together corn starch and water in a small bowl. Keep close, we are ready to wrap the egg rolls.

Lay an egg roll wrapper on a flat surface at an angle so it looks like a diamond. Spoon 2 tablespoons of the filling near the bottom corner of the wrapper and fold up to enclose the filling. Fold in the 2 sides. Paint the top seam of the wrapper with the cornstarch slurry. Continue rolling up to form a tight cylinder. Transfer to a baking sheet lined with a silicone mat or parchment paper.  Repeat with the remaining wrappers and filling.

Spray the rolls lightly with cooking spray.  Bake until golden brown and slightly bubbly, about 15-20 minutes.

Download Recipe >>

Hearty, satisfying and easy to make, stuffed shells are the perfect comfort meal for a chilly night.

Makes 20 Shells. Recipe adapted from Barilla.

INGREDIENTS:
1 box (12 ounces) jumbo shells
1 lb. ground turkey
2 Tbs. olive oil
1 bag (6 ounces) baby spinach
1 medium zucchini, grated
1 onion, finely chopped
2 cloves garlic, minced
1/4 tsp. black pepper
1/8 tsp. ground nutmeg
1 egg
1/4 cup grated Parmesan cheese
1 24–26-oz. jar marinara sauce
1 cup shredded mozzarella cheese

PREPARATION:
Cook jumbo shells according to package directions. Drain, reserving 1/3 cup of the pasta cooking water.

Preheat oven to 350°F.

Cook ground turkey in a large skillet over medium-high heat until burger is no longer pink, stirring to break up as it cooks. Drain off fat.

Add oil, spinach, zucchini, onion, garlic, and reserved pasta water. Continue cooking 10 minutes, stirring occasionally. Remove from heat.

Add black pepper and nutmeg. Let mixture cool. After cooling, stir in egg and Parmesan cheese.

Pour 1 cup of marinara sauce into a 13” x 9” baking dish. Fill jumbo shells with meat mixture and place in dish. Pour remaining sauce over the shells and sprinkle with mozzarella cheese. Cover with foil and bake for 20 minutes.

Download Recipe >>

Shaped like tiny baskets, Shiu Mai dumplings are irresistible. According to legend, Shiu Mai are also called “Cook and Sell Dumplings” because none are ever left unsold. Shiu Mai dumplings can be made ahead of time and frozen.

Makes 5 dozen. Recipe adapted from Fine Cooking.

INGREDIENTS:
1 lb. ground pork
1 cup thinly sliced napa cabbage, plus extra leaves for lining the steamer
1/2 cup chopped scallions (both white and green parts)
1/4 cup chopped fresh cilantro
1 1/2 Tbs. soy sauce
1 Tbs. finely chopped garlic
1 Tbs. rice vinegar
1 Tbs. cornstarch; more for dusting
2 tsp. finely chopped fresh ginger
1 1/2 tsp. Asian sesame oil
1 tsp. granulated sugar
1/2 tsp. freshly ground black pepper
1 large egg white
55 to 60 wonton wrappers
Soy Dipping Sauce, for serving

Cornstarch Slurry
1 Tbs. cornstarch (or flour)
1/2 cup of cool water

Soy Dipping Sauce
1/3 cup soy sauce
1/3 cup rice vinegar
1/3 cup sliced scallions
1 Tbs. Asian sesame oil
1 tsp. finely chopped fresh ginger

PREPARATION:
In a large bowl, stir together the pork, sliced cabbage, scallions, cilantro, soy sauce, garlic, rice vinegar, cornstarch, ginger, sesame oil, sugar, pepper, and egg white.

Make the cornstarch slurry by mixing together corn starch and water in a small bowl. Keep close, we are ready to wrap the Shiu Mai.

To assemble the Shiu Mai, sprinkle a rimmed baking sheet liberally with cornstarch. If the wrappers are larger than 3 inches across in any direction, trim them with a cookie cutter to 3-inch rounds. Otherwise, leave as squares or rectangles.

Working with one wrapper at a time, and keeping the remaining wrappers covered with plastic wrap so they don’t dry out, place a teaspoon of the pork filling in the center of the wrapper. Using a pastry brush or your fingers, dab a bit of the cornstarch slurry around the edge of the wrapper to moisten. Crimp the wrapper up and around the filling, squeezing slightly with your fingers to bring the wrapper together like a beggar’s pouch.

Place on the cornstarch-coated baking sheet, cover with plastic wrap, and repeat with the remaining wrappers and filling until you run out of one or the other. You can steam the shiu mai immediately or freeze and steam them later (see Make-Ahead Tips, below).

To steam the Shiu Mai, set up a steamer with 2 inches of water in the bottom. Line the basket with cabbage leaves to keep the shiu mai from sticking. Set over medium-high heat and cover. When steam begins to escape from the steamer, remove from the heat and carefully take off the lid. Arrange the shiu mai in the steamer so that they don’t touch, as they will stick together (you’ll have to cook them in batches). Cover the steamer and return to medium-high heat. Steam until the pork is cooked through (cut into one to check), 5 to 7 minutes.

While the Shui Mai are steaming, prepare the soy dipping sauce, combine the soy sauce, vinegar, scallions, sesame oil and ginger in a small bowl. Use within a day of making.

Make Ahead Tips
Freeze the uncooked shiu mai on the baking sheet. When frozen, transfer them to an airtight container, setting parchment or plastic wrap between layers, or seal them in a plastic bag. Store in the freezer, where they’ll keep for about a month. Do not thaw the shiu mai before steaming; cooking time will be 10 to 12 minutes.

Variations
Shrimp & Scallop Shiu Mai: Instead of the ground pork, you can use 1/2 lb. peeled and deveined shrimp and 1/2 lb. dry-packed, fresh sea scallops (with the tough muscle removed). Pulse the shrimp and scallops in a food processor until almost smooth, about 12 pulses. Use this mixture instead of the ground pork in the shiu mai recipe.

Download Recipe >>

I love a good french onion soup, don’t you? Cheese, simmered onions, beef broth and baked croutons is just sheer heaven in a bowl. Be patient while slow cooking the onions and you won’t be disappointed!

Serves 6-8. Recipe adapted from Fine Cooking.

INGREDIENTS :
1/4 cup unsalted butter
4 medium-large yellow onions, thinly sliced (8 cups)
freshly ground black pepper
1 tsp. granulated sugar
1 small baguette (1/2 lb.), cut into 1/2-inch slices
4 quarts (8 cups) beef broth
1 bay leaf
2 cups grated Gruyère

PREPARATION:
Melt unsalted butter in a 4-quart pot over medium heat. Stir in onions and season with a dash of ground pepper. Reduce heat to low. Press a piece of tinfoil over the onions to cover them completely. Cover the pot with a lid, and simmer until the onions are very soft but not falling apart, 40 to 50 minutes. Remove the lid and foil, raise the heat to medium high, and stir in the sugar. Cook, stirring often, until very deeply browned, 10 to 15 minutes.

Meanwhile, to make the croûtes (baguette toasts), position a rack in the center of the oven and heat to 350°F. Butter a rimmed baking sheet and arrange the baguette slices on the sheet in a single layer. Bake until the bread is crisp and lightly browned, turning once, 15 to 20 minutes. Set aside.

Add the beef broth and bay leaf to the caramelized onions and bring the soup to a boil over medium-high heat. Reduce the heat to medium low and simmer for 10 minutes to blend the flavors. Discard the bay leaf.

To serve, position a rack 6 inches from the broiler and heat the broiler to high. Put 6 to 8 broilerproof soup bowls or crocks on a baking sheet. Put 3 or 4 croûtes in each bowl and ladle the hot soup on top. Sprinkle  with the cheese and broil until the top is browned and bubbly, 2 - 5 minutes. Serve immediately.

Download Recipe >>

PRESENTATION SUGGESTIONS:
French onion soup definitely needs great presentation. I used the bowls in my cabinet but will be serving them in one of the following in the future:

white serving soup bowls from Sur La Table via The Green Head

Le Creuset® french onion soup bowls from Bed Bath & Beyond

OR classic crocks from Amazon.com

With a rich buttery lemon sauce dripped over a pair of poached eggs, Canadian bacon and English muffins, eggs Benedict makes for a delicious and decadent breakfast treat.

Serves 2. Recipe adapted from Food Network.

INGREDIENTS:
4 slices Canadian bacon
2 English muffins, split
1 tsp. white vinegar
4 eggs

Hollandaise Sauce
2 egg yolks
2 Tbs. fresh squeezed lemon juice
¼ cup unsalted butter, melted
Pinch cayenne
Pinch salt

Salt and pepper, to taste

PREPARATION:
Fill a 10-inch nonstick skillet half full of water. Add white vinegar to the cooking water. This will make the egg white cook faster so it does not spread. Bring to a slow boil. Gently break 1 of the eggs into the water taking care not to break it. Repeat with remaining eggs. Reduce the heat to a gentle simmer. Cook 3 1/2 minutes until the egg white is set and yolk remains soft. Remove with a slotted spoon, allowing the egg to drain.

Vigorously whisk the egg yolks and lemon juice together in a stainless steel bowl and until the mixture is thickened and doubled in volume. Place the bowl over a saucepan containing barely simmering water (or use a double boiler,) the water should not touch the bottom of the bowl. Continue to whisk rapidly. Be careful not to let the eggs get too hot or they will scramble. Slowly drizzle in the melted butter and continue to whisk until the sauce is thickened and doubled in volume. Remove from heat, whisk in cayenne and salt. Cover and place in a warm spot until ready to use for the eggs benedict. If the sauce gets too thick, whisk in a few drops of warm water before serving.

Brown both sides of the bacon in a medium skillet and toast the English muffins.

To assemble, lay a slice of Canadian bacon on top of each muffin half, followed by a poached egg. Spoon hollandaise sauce over the eggs.

Download Recipe >>

TIPS + TRICKS:
Poaching an Egg

Simple and delicious, these Greek chicken kebobs are bursting with flavor. Feel free to substitute or add more vegetables! If using wooden skewers, soak them in water for 15 minutes to keep them from scorching on the grill.

Serves 4. Recipe adapted from Everyday Food.

INGREDIENTS:
1 lb boneless, skinless chicken, cut into 1-inch pieces
1 zucchini, halved lengthwise and cut crosswise into sixteen 1-inch pieces
1/2 small red onion, quartered, layers separated
2 Tbs. olive oil
1 tsp. dried oregano
3 Tbs. red-wine vinegar
Coarse salt and ground pepper
1/2 cup fat-free crumbled feta
1/4 cup plain low-fat yogurt
1/8 cup fresh mint leaves

PREPARATION:
In a resealable plastic bag, combine chicken, zucchini, onion, oil, oregano, and 2 tablespoons red wine vinegar, 1/2 teaspoon salt and 1 teaspoon pepper. Marinate at room temperature for 30 minutes or refrigerate overnight.

Heat grill or grill pan to medium-high. Onto each skewer, thread 3 pieces of chicken with zucchini and onion. Grill skewers, turning occasionally, until chicken is cooked through, 10 to 12 minutes.

To make sauce, blend feta, yogurt, mint, and remaining tablespoon vinegar in a food processor until smooth. Serve kebabs with dipping sauce.

Download Recipe >>