dinner

NY Times Fancy Pizza

bread, dinner, mediterranean

ingredients

  • 2 teaspoons/5 grams dry active yeast
  • 4 ½ cups/625 grams all-purpose flour, plus extra for dusting
  • 2 teaspoons/5 grams kosher salt
  • 2 tablespoons/30 milliliters olive oil

instructions

  1. Pizza dough. Put 1 3/4 cups/420 milliliters lukewarm water in a mixing bowl (use a stand mixer or food processor if you prefer). Sprinkle yeast over water and let dissolve, about 2 minutes.
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  2. Add flour, salt and olive oil and mix well until flour is incorporated and dough forms, about 5 minutes. It may look a little rough or pockmarked.
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  3. Lightly dust a work surface with flour. Turn dough out onto surface and knead lightly until it looks smooth, 3 to 4 minutes. Cut dough into 4 equal pieces, about 8 ounces/225 grams each.
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  4. Wrap dough pieces individually in resealable zipper bags and refrigerate for several hours or, for best results, overnight; you can also freeze it for future use. (You can skip this rise in the refrigerator and use the dough right away, but this cool, slow rise makes it easier to stretch and gives the pizza a crisper texture and more nuanced flavor.)
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  5. To use dough, form each piece into a smooth, firm ball, and place on a flour-dusted or parchment-lined baking sheet. (If you froze the dough, leave it at room temperature for several hours first, or defrost overnight in the refrigerator.) Flour lightly, cover loosely with plastic wrap and top with a kitchen towel. Leave to rise in a warm spot until doubled in size, about 30 minutes. Each dough ball with make a 10-inch diameter pizza.
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  6. Make de pizza. Preheat oven and pizza stone to 500. Roll dough out into a circle, add sauce and cheese and whatever else you like. Bake for 8-10 minutes.

Nana’s Salmon Patties with Buttered Noodles

classic american, dinner

ingredients

Salmon Patties

  • 2 6oz cans salmon
  • 1 small onion, chopped
  • 1 egg
  • 2/3 cup panko breadcrumbs
  • pepper

    Buttered Noodles
  • 1lb elbow noodles
  • 6 tbsp butter
  • salt & pepper to taste

instructions

  1. Start a pot of boiling water. Mix all salmon patty ingredients. Shape into patties.
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  2. Bake at 350 for 30 minutes.
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  3. Cook noodles, add butter, salt, and pepper. Serve with salmon patties.

Spring Veggie Frittata

dinner, new american

ingredients

  • 8 large eggs for a 12-inch skillet
  • 1/4 cup milk
  • 2 cloves garlic, minced
  • 1/2 large onion (or 1 small onion), choppe
  • 1/2 cup frozen peas, thawed
  • 1 bunch chopped asparagus
  • 1/2 cup fresh mozzarella, cubed
  • 1/4 cup feta, crumbled
  • salt, pepper, olive oil

instructions

  1. Preheat oven to 400F.
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  2. Whisk the eggs, milk, garlic, and 1/4 tsp salt until combined. Set aside.
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  3. Heat 1/2 tbsp olive oil in cast-iron skillet over medium heat. Add the onions and cook until soft.
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  4. Add the asparagus and a pinch of salt and pepper, cook about 5 minutes. Add the peas, then the egg mixture, and shake pan to distribute. Add cheese and bake 30-40 minutes or until eggs are set.


    From https://www.loveandlemons.com/frittata-recipe/

Mom’s Minestrone (Adapted)

dinner, mediterranean

ingredients

  • 1 onion, diced
  • 4 large cloves garlic, diced
  • 1 tsp olive oil
  • 1 28oz can crushed tomatoes
  • 1 16oz can crushed tomatoes
  • 9 cups water
  • 4 carrots, diced
  • 1/4 cup quinoa, barley, or brown rice
  • 1 bunch kale
  • 2 cans kidney beans
  • 2 tsp salt
  • 1 tsp peper
  • 1.5 tbsp basil
  • 1.5 tbsp oregano

instructions

  1. Heat onion, garlic, and olive oil about five minutes.
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  2. Add water and tomatoes. Bring to a boil, then reduce heat.
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  3. Add carrots and quinoa/barley and cook uncovered for 20 minutes.
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  4. Add beans, kale, and seasonings. Simmer 15-20 min longer.

Mom’s Masala

dinner, mediterranean

ingredients

masala with pita (mom’s cookbook page 86)

  • 1 tsp olive oil
  • 1 cup chopped onion
  • 4 cups chopped tomatoes
  • 1 tsp sugar
  • 1 tsp curry
  • 1/2 tsp salt
  • 1/2 tsp turmeric
  • 1/8 tsp ground red pepper
  • 2 cans garbanzo beans
  • 1 tsp garam masala
  • 1/2 cup greek yogurt

instructions

  1. Heat oil and cook onion until soft.
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  2. Add tomatoes and next five seasonings and cook until tomatoes lose their shape (about ten minutes), stirring often.
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  3. Add garbanzos and masala. Heat to boil. Reduce heat and simmer 5-10 minutes.
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  4. Turn off heat and stir in yogurt. Serve on pita.

Chicken Tenders and Mashed Potatoes

dinner

This was really good, but make with a different sauce next time. I’m including it only for comparison for new sauce ideas.

Ingredients

Chicken

  • 1 pound chicken fillets (or 1lbs chicken breast cut into long strips)
  • 1 cup panko crumbs
  • 1/4 cup milk
  • 1 egg

Sauce (don’t use this, find new sauce)

  • Juice + zest of one lemon
  • 2 teaspoons white vinegar
  • 1/4 teaspoon garlic powder
  • Salt & pepper to taste
  • 1/2 cup honey

Mashed Potatoes

  • 1.5 – 2 pounds red potatoes
  • 2 tablespoons unsalted butter
  • 1/2 cup half-and-half (or part heavy cream part milk)
  • black pepper, as needed for seasoning
  • 1 tablespoon chopped chives if desired

Instructions

  1. Preheat oven. Preheat oven to 425F. Place rack in top third of oven. Line a baking sheet with parchment paper (or use a good non-stick one).
  2. Boil potatoes. Bring 8 cups of water to a boil. Cut potatoes into chunks of similar size (quartered or so), rinse, and then add to boiling water. Cook until tender.
  3. Prepare and bake chicken. Prepare two bowls: one with panko crumbs and one with the egg and milk (whisk the egg & milk together). Dip each piece of chicken one by one into the liquid bowl (let excess drip off) and then the panko. Place them on the baking sheet. Bake for 15-20 minutes or until they’re cooked through.
  4. Prepare potatoes. Add well-drained potatoes back to the pot and use a potato masher to lightly break them down until smooth. Add butter and gently fold in. Then, microwave half-and-half for 45 seconds until warmed, about 120F. Whisk together half-and-half and ½ teaspoon salt. Gradually fold into potatoes in three additions, until the half-and-half is absorbed. If needed rewarm the potatoes over medium heat, stirring occasionally. Season with salt and pepper. Garnish with chives and pepper./
  5. Prepare sauce. Meanwhile, add the lemon juice + zest, vinegar, garlic powder, honey, and salt & pepper to a small saucepan. Bring to a boil, then reduce the heat to medium-low and let it bubble away for about 5 minutes, until it thickens and reduces.
  6. Once the chicken tenders are cooked, dip them in the honey lemon glaze (tongs or your fingers will work). Serve immediately with potatoes..

From: https://www.saltandlavender.com/baked-sticky-lemon-chicken-tenders/
And: https://www.jessicagavin.com/mashed-red-potatoes/

Caramelized Pork Tacos with Pineapple Salsa

dinner, mexican

ingredients

for the pork:

  • 18 ounces boneless pork loin, sliced into thin strips
  • 1 tablespoon oil
  • 1 shallot or 1/2 a yellow onion
  • 1 clove garlic
  • 1 jalapeno, ribs and seeds removed
  • 2 teaspoons fish sauce
  • 2 tablespoons sugar
  • 2 tablespoons water

for the pineapple salsa

  • 1 cup chopped pineapple
  • 1 cup chopped cucumber
  • 1/2 cup chopped cilantro
  • 1/2 cup chopped red onion or shallot
  • a squeeze of lime juice
  • a pinch of salt

for serving

  • 6 tortillas (or 8 would work as well)
  • cilantro and lime for serving

for the chili sauce

  • 1/4 cup mayonnaise
  • a few squeezes of srichacha

instructions 

  1. For the pork: Heat the oil in a heavy pan over medium heat. Add the shallot, garlic, and jalapeño – saute until fragrant, about 2 minutes. Turn the heat to high and add the pork and the fish sauce – stir fry for a few minutes until the pork is no longer pink. With the heat very high, add the sugar and water and stir once – then let the pork caramelize by not stirring it for about 1 minute. Repeat this process until the pork is nice and golden brown.
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  2. For the salsa: Toss everything together in a medium bowl.
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  3. For the tacos: Warm the tortillas quickly in a skillet with a little bit of oil. Arrange the pork between 6 tortillas and top with the salsa and the chili sauce.

From https://pinchofyum.com/caramelized-pork-tacos-with-pineapple-salsa

Creamy Lemon Asparagus Pasta

dinner, mediterranean, pasta/grains

ingredients

  • 8 ounces uncooked pasta
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 2 cloves garlic minced
  • 1 cup broth or salted water
  • 1 teaspoon lemon juice + zest of 1/2 lemon
  • 8.8 ounces cream cheese (one block Philly) softened
  • 1 dash Italian seasoning
  • 1 bunch asparagus ends trimmed
  • For serving: chopped parsley optional

instructions

  1. Cut up the cream cheese into cubes and let sit out to warm up a little.
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  2. Boil a salted pot of water for pasta.
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  3. Cut the ends off the asparagus and discard them, and then cut the asparagus up into pieces.
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  4. Add the oil and butter to a skillet over medium heat. Add the garlic in once it’s hot and cook for 30 seconds.
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  5. Add the water/broth, lemon juice + zest, cream cheese, and Italian seasoning to the pan. Cook, stirring often, until the sauce is smooth.
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  6. Add the asparagus and cook until it’s tender-crisp (5-15 min depending on thickness of asparagus) and the sauce has thickened to your liking. If the sauce becomes too thick, and some more chicken broth. Season the sauce with salt & pepper as needed.
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  7. Drain the pasta and toss it with the sauce. Serve with freshly grated parmesan cheese and/or parsley if desired.

From https://www.saltandlavender.com/creamy-lemon-asparagus-pasta/