Tag: Dinner

New Orleans Red Beans and Rice

New Orleans Red Beans and Rice

Though I live in Nashville now, I am originally from New Orleans. I grew up eating the BEST food ever – we are so spoiled there! All of my family members are great cooks (some of them professional chefs). In New Orleans, you eat Red 

Greek Meatball Salads

Greek Meatball Salads

These Greek meatball salads are inspired by Cava. We really like to order delivery from Cava any time I don’t feel like cooking but we want something on the healthier side. It is a Chipotle-esque model (but Mediterranean) where you pick from a long list 

Corn Risotto and Scallops

Corn Risotto and Scallops

Fresh corn in the summer is one of my favorite vegetables. Fresh herbs on top of creamy rice is also one of my favorites. This corn risotto combines the two and it’s amazing. I paired it with seared wild scallops for the perfect summer dinner.

Risotto can be made many different ways. Amanda Frederickson makes her corn risotto using a corn stock. I use mine using a homemade chicken bone broth. I pretty much always keep bone broth in the freezer for times like these!

This risotto is also onion and garlic free to make it low-fodmap, but you can definitely add onions if you eat them. Risotto is traditionally made with arborio rice, but I have used jasmine in the past and it worked!

Corn Risotto Ingredients:

  • 1 tbsp extra virgin olive oil
  • 1 bell pepper, finely diced
  • 1/2 cup dry white wine
  • 1 cup arborio rice
  • 4 cups warm bone broth
  • 2 cups fresh corn (or frozen!)
  • 1/2 cup parmesan cheese
  • pinch of salt
  • Fresh herbs like basil and mint

Instructions:

  1. Saute the bell pepper (or onion) in the olive oil until soft.
  2. Add in the rice and the white wine. Turn heat to medium-high. Stir until wine is absorbed.
  3. Slowly add in one cup of broth at a time. Stir until it each addition is absorbed. This may take up to 30 minutes. Never leave your risotto unattended.
  4. Once the last cup is added in, stir in the corn.
  5. Optional step: remove about 2 cups of the risotto and blend it in a high speed blender. Stir back into the risotto for a creamy effect.
  6. Stir in the cheese and salt, top with fresh herbs, and serve!

Scallops:

Pat them very dry. Melt about 1 tbsp butter and a splash of olive oil in a hot hot pan. Add in about 1 pound of scallops, making sure not to overcrowd. Cook for 1-2 minutes each side. They should not stick if the pan is hot enough. Remove and serve with the risotto.

Corn Risotto with Seared Scallops

The perfect summer dinner of fresh corn risotto with seared sea scallops.
Course: Dinner, Main Course, Sides
Cuisine: American
Keyword: Corn, Risotto
Servings: 4 servings

Ingredients

Corn Risotto

  • 1 tbsp extra virgin olive oil
  • 1 bell pepper finely diced
  • 1/2 cup dry white wine
  • 1 cup arborio rice
  • 4 cup bone broth warmed
  • 2 cup fresh corn
  • 1/2 cup parmesan
  • pinch sea salt
  • fresh mint and basil

Seared Scallops:

  • 1 lb wild sea scallops
  • 1 tbsp butter
  • 1 tbsp extra virgin olive oil

Instructions

  • Saute the bell pepper (or onion) in the olive oil until soft.
  • Add in the rice and the white wine. Turn heat to medium-high. Stir until wine is absorbed.
  • Slowly add in one cup of broth at a time. Stir until it each addition is absorbed. This may take up to 30 minutes. Never leave your risotto unattended.
  • Once the last cup is added in, stir in the corn.
  • Optional step: remove about 2 cups of the risotto and blend it in a high speed blender. Stir back into the risotto for a creamy effect.
  • Stir in the cheese and salt, top with fresh herbs, and serve!

Scallops:

  • Pat them very dry.
  • Melt about 1 tbsp butter and a splash of olive oil in a hot hot pan. Add in about 1 pound of scallops, making sure not to overcrowd. Cook for 1-2 minutes each side. They should not stick if the pan is hot enough. Remove and serve with the risotto.
Tomato Soup with Homemade Gnocchi

Tomato Soup with Homemade Gnocchi

Another pantry staple meal! I had never made homemade gnocchi and I’m amazed it’s so simple. I followed @pastasocialclub recipe on their website and ate it with this tomato soup I made up on the fly. Gnocchi is made with very minimal ingredients that you 

Pasta Puttanesca (Low-FODMAP)

Pasta Puttanesca (Low-FODMAP)

Anchovies, capers, and olives were three of my least favorite foods growing up. Therefore, pasta puttanesca was off the table. But now I LOVE them, so this dish is one of our favorites! It’s pretty easy to put together and you end up with delicious 

Chicken Pot Pie

Chicken Pot Pie

I grew up absolutely hating chicken pot pie. Peas and cooked carrots in a hot sloopy mess? No thank you, said me until 2019. Now I literally can’t get enough and I wish I could eat it every day!

Here’s my onion & garlic -less version. Add both in if you want, I wish I could!⁣ Use a gluten free crust (or no crust and gluten free biscuits on top) as well as a dairy-free cream to make this more low-FODMAP.

Ingredients:

-1 rotisserie chicken, picked⁣
-1 cup carrots, diced⁣
-1 bell pepper, diced⁣
-2 tbsp garlic infused olive oil⁣
-1/3 cup all purpose flour⁣
-3/4 cup chicken broth⁣
-3/4 c whole milk or heavy cream⁣
-1ish cup frozen peas⁣
-your favorite pie crust recipe (a top and a bottom!)⁣ you can try the sourdough crust recipe in this post if you want!

Instructions:

1. Line an 8-9 inch pie in with the bottom crust and pop in the freezer while you make the filling⁣
2. Saute the carrots and bell peppers in the garlic infused oil until soft⁣
3. Still on medium heat, add in the chopped chicken and stir. Cover the mixture in flour.⁣
4. Stir and add in the broth. Mix until it’s thickened a bit, a minute or two, then stir in the milk. ⁣
5. Cook down until the mixture is thickened⁣. Add in the peas.
6. Pour the mixture into your frozen pie crust and top with the top crust. Add an egg wash and some flakey salt.⁣
7. Bake for about an hour at 375 F.

Chicken Pot Pie

Onion-free chicken pot pie that is absolutely delicious.
Course: Main Course
Servings: 6 servings

Ingredients

  • 1 rotisserie chicken picked
  • 1 cup carrots finely diced
  • 1 bell pepper finely diced
  • 2 tbsp garlic infused olive oil or normal EVOO
  • 1/3 cup all purpose flour
  • 3/4 cup chicken broth
  • 3/4 cup whole milk or cream
  • 3/4 cup frozen peas
  • your favorite pie crust top and bottom

Instructions

  • Line an 8-9 inch pie in with the bottom crust and pop in the freezer while you make the filling⁣
  • Saute the carrots and bell peppers in the garlic infused oil until soft⁣.
  • Still on medium heat, add in the chopped chicken and stir. Cover the mixture in flour.⁣
  • Stir and add in the broth. Mix until it's thickened a bit, a minute or two, then stir in the milk. ⁣
  • Cook down until the mixture is thickened⁣. Add in the peas.
  • Pour the mixture into your frozen pie crust and top with the top crust. Add an egg wash and some flakey salt.⁣
  • Bake for about an hour at 375 F. Allow to cool before cutting.
Miso Ramen Bowls

Miso Ramen Bowls

Servings: 3-4 Miso Broth Ingredients:-8 cups water-6 tbsp red miso paste-2 sheets nori (dried seaweed)-2 scallions, sliced thin-2 carrots-2-3 pieces of bok choy Chicken (or Tofu!) Marinade Ingredients:-1 pound chicken breast or 1 block of extra firm tofu, drained and pressed-2 tbsp rice vinegar-2 tbsp 

Baked Chicken and Broccoli Mac-n-Cheese with Sourdough Breadcrumbs

Baked Chicken and Broccoli Mac-n-Cheese with Sourdough Breadcrumbs

Servings: 6-8 Mac-n-Cheese Ingredients:-16oz noodles of choice (I used gluten free brown rice rotini)-4 tbsp quality butter-1 tbsp garlic infused olive oil (or 1 tbsp olive oil + 2 cloves minced garlic)-1/4 cup all purpose flour (or gluten free flour blend)-2 cups whole milk-1 cup 

Roasted Squash Ricotta Ravioli for Beginners by a Beginner

Roasted Squash Ricotta Ravioli for Beginners by a Beginner

Full disclaimer: this was my very first time ever making pasta from home. I also do not have a pasta maker, so I rolled it all out by hand! I read a few different guides and explanations and sort of came up with my own plan for it, shown below. I was winging it most of the time and it was pretty time consuming to make ravioli. Next time, I’m definitely going to just make spaghetti or something more simple! This isn’t one of my typical “easy weeknight dinner” type of recipes – but it really was so so delicious that I thought it was worth posting! I hope you find this helpful, and be on the look out for more pasta recipes in the future!

RECIPE

Servings: 3-4

Ingredients

Pasta Ingredients:
-2 3/4 cup (350g) all purpose flour
-4 large eggs
-1 egg yolk
-1 tbsp extra virgin olive oil
-Pinch of salt

Filling Ingredients:
-1 butternut squash, peeled and chopped
-1 cup lacinato kale, diced
-2 cups whole milk ricotta
-1/2 cup parmesan
-1 tbsp extra virgin olive oil
-1 tsp sea salt

*Note: this will make WAY more than enough filling. I highly suggest making stuffed shells with the remaining filling! Or maybe even a lasagna!

Sauce Ingredients:
-1/2 cup butter
-1 tbsp dried sage
-1 pint small cherry tomatoes
-1 tbsp heavy cream

Instructions

Pasta Dough: (see photos below for a visual explanation!)

  1. Add the eggs, olive oil, and salt to a small bowl and set aside. Grab a bench scraper and keep it close – this will help in the end, or if you break the barrier of your flour mountain.
  2. Create a mountain and a crater out of your flour that will be big enough to hold all of the rest of the pasta ingredients.
  3. Add the remaining ingredients to the crater and use a fork to slowly and carefully break up the eggs and whisk them together.
  4. Slowly pull in some of the flour from the crater and incorporate it into the wet. Be careful not to break the barrier, but it you do, don’t freak out! Grab your handy bench scraper and push the flour up the walls to reform the barrier. If all hope is lost on the barrier, simply start to work everything together at this point.
  5. If you don’t break the barrier (I definitely did), then once the flour and wet ingredients have all come together, roll it up into a ball.
  6. Knead your dough for 10 solid minutes. This is tiring but it is worth it and necessary! After the 10 minutes your dough should be a deep yellow, smooth and soft to the tough ball of tight dough. Wrap it in plastic wrap and let it rest for 1 hour. This rest is crucial!

Filling:

  1. Roast the butternut squash cubes at 425 for about 30 minutes, until softened and browned. Remove from the oven and allow to cool.
  2. Mash the squash with a fork or a potato masher and combine with remaining filling ingredients.
  3. Fill a piping bag or a large ziplock bag with the corner cut out and set aside.

Ravioli:

  1. Cut your rested pasta dough into 4 equal pieces. On a well floured surface, roll out two of the dough hunks as thin as you possibly can in equal shapes. This is where a machine comes in handy because this was exhausting and sort of hard – but you can do it!!
  2. Pipe out about 8-9 heaping tablespoons of filling a few inches apart from another on one sheet.
  3. Take the second sheet and lay it on top. Press out any extra air around the filling.
  4. Use a mason jar lid or a biscuit cutter to stamp out the individual ravioli. Press the edges closed with a fork.
  5. Repeat with the second two hunks of dough.
  6. Bring a large pot of water to a rolling boil and cook your ravioli for 5-7 minutes, until dough has softened. Remove with a slotted spoon. You may need to do this in 2 batches to not overcrowd the pot.

Sauce:

  1. Melt the butter on medium heat and stir constantly.
  2. As soon as you see it begin to brown some, about 3-4 minutes in, add the sage and the tomatoes. Continue to stir until the butter has browned (but not burned!) and there is a nice nutty smell coming from it.
  3. Whisk in a bit of heavy cream to give it some body. Crush the tomatoes. Pour on top of the ravioli and enjoy!
Weeknight Chili (Instant-Pot or Stove-Top)

Weeknight Chili (Instant-Pot or Stove-Top)

Servings: 3-4 We eat this chili many times a month, no matter the season! It’s great because you can be very versatile with the vegetables. It is minimal clean-up, done in about 40 minutes total in the Instant Pot, and tastes as good as chili