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Blueberry Filet Mignon

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Blueberry Filet Mignon

Right before law school, my husband backpacked through Europe with some friends. One night in Florence, they had an amazing blueberry steak in a local restaurant called Acqua al 2. It was so good, he’s often said he would return to Florence just for that dish! And he’s not the only one. I went in search of the recipe and there were a bunch of people online looking for a copycat recipe. I found one page that purported to be the actual recipe from the restaurant, but it used ketchup, flour, mustard, vinegar, orange juice… it just sounded like it would taste like a blueberry barbecue sauce and I didn’t want to go in that direction. Also, ketchup on an expensive cut of steak is a sin. 😀 What I came up with is a light, sweet blueberry sauce that has an incredible depth of flavor because of the wine reduction and spices. It pairs beautifully with the meat and brought my husband right back to Florence.

4.5 from 2 reviews
Blueberry Filet Mignon
 
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Juicy, rare filet mignon with a sweet-and-savory blueberry sauce similar to the dish Fileno al Mirtilio served at Acqua al 2 in Florence, Italy.
Author:
Serves: 2
Ingredients
  • 1 lb filet mignon (2 pieces, 1-inch thick)
  • Salt and pepper
  • 2 tbsp oil, divided
  • 1 shallot, sliced thin
  • 1 cup red wine (I used a red zinfandel)
  • 6 oz fresh blueberries
  • Juice and zest of ½ lemon
  • 1 tsp fresh thyme
  • 1 tbsp rubbed sage
  • 4 tbsp brown sugar splenda
Instructions
  1. Pour a tablespoon of oil into a pan and heat on high heat until it is smoking hot.
  2. Salt and pepper each filet and grill them in the hot oil for 2 minutes on each side.
  3. Remove from pan and let rest on a plate.
  4. Set out all of the blueberry sauce ingredients.
  5. Sauté the shallots in a tablespoon of oil until translucent.
  6. Add the red wine and bring to a boil.
  7. Boil for approximately 2 minutes on high heat, until wine is reduced by half.
  8. Add the remaining sauce ingredients and sauté on medium heat 5 minutes, using the back of your spoon to mash up some of the blueberries as they cook.
Notes
The nutrition information includes the amount for the entire batch of sauce, even though you won’t come close to using all of it for just 2 steaks.
Nutrition Information
Calories: 803 Fat: 29 Saturated fat: 8 Carbohydrates: 42 Sugar: 34 Sodium: 143 Fiber: 3 Protein: 65 Cholesterol: 150

You’ll need:

  • 1 lb filet mignon (2 pieces, 1-inch thick)
  • Salt and pepper
  • 2 tbsp oil, divided
  • 1 shallot, sliced thin
  • 1 cup red wine (I used a red zinfandel)
  • 6 oz fresh blueberries
  • Juice and zest of ½ lemon
  • 1 tsp fresh thyme
  • 1 tbsp rubbed sage
  • 4 tbsp brown sugar splenda

Pour a tablespoon of oil into a pan and heat on high heat until it is smoking hot. Use an oil with a high smoking point, like olive oil (not extra virgin olive oil).

Salt and pepper each filet.

Blueberry Filet Mignon

Grill them in the hot oil for 2 minutes on each side.

Blueberry Filet Mignon

I like my steak rare, so I stop right here and just let the meat rest on a plate. If you like your steak medium, remove it from the pan and place it in a hot oven (about 400 degrees) for 5-10 minutes before letting it rest. Likewise, if your filet is thicker, you will need to place it in a hot oven for 5-10 minutes to achieve rare meat and even longer for medium doneness.

The reason for transferring the meat to the oven to continue cooking is so that you don’t burn or overcook the outside of the steak in a hot skillet while you are waiting for the center of the meat to reach the level of doneness you prefer.

PRO TIP: When you are resting your steak, don’t rest it in the same pan or on the baking sheet you use while cooking it. When I first started cooking, I made this mistake. I just shut off the stove and let my meat rest in the hot skillet, lol. Your meat will continue to cook from the residual heat.

Set out all of the blueberry sauce ingredients.

Blueberry Filet Mignon

Sauté the shallots in a tablespoon of oil until translucent.

Blueberry Filet Mignon

Add the red wine and bring to a boil.

Blueberry Filet Mignon

Boil for approximately 2 minutes on high heat, until wine is reduced by half.

Add the remaining sauce ingredients.

Blueberry Filet Mignon

Sauté on medium heat 5 minutes, using the back of your spoon to mash up some of the blueberries as they cook. You should be left with a glossy, thick sauce with chunks of blueberries.

Blueberry Filet Mignon

Look at that tender, rare steak! The more expensive the cut of meat, the more rare I prefer to eat it.

Blueberry Filet Mignon

I like to drizzle a spoonful of the sauce around the sides…

Blueberry Filet Mignon

And then drizzle a line of blueberries down the center.

Blueberry Filet Mignon

That way you can still see the gorgeous steak under the sauce.

It’s a plate of decadent perfection.

Blueberry Filet Mignon

Doro Wat

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I first encountered Doro Wat when I saw it here: Nom Nom Paleo’s Doro Wat (Spicy Ethiopian Chicken Stew). I’ve been to plenty of Ethiopian restaurants, but I guess the menu description never caught my eye. It’s a blow-your-mind, spicy chicken dish with a rich gravy. I’m so glad that the first time I got to try this dish, it was at home. Oh how I despise having to eat family-style from one big platter at Ethiopian restaurants. I am way too greedy for that! Especially when it comes to this dish.

Michelle uses pre-mixed Berbere seasoning, but I don’t have local access to that and find it easy enough to mix my own. There are countless recipes for berbere seasoning. The one below is adapted from The Congo Cookbook. No matter what you put in it, it has to have some cayenne pepper and fenugreek. If you want to tone down the spiciness of the dish, reduce the cayenne pepper and add more paprika.

The mixture below is incredibly hot. Make sure to put down two napkins: one to wipe your mouth and one to wipe the sweat from your brow! Traditionally, it is served with injera, a spongy kind of bread. I eat it alone and use the eggs as a kind of side dish.

5.0 from 1 reviews
Doro Wat
 
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Spicy Ethiopian chicken with rich gravy full of onions, ginger, butter and spices.
Author:
Serves: 6
Ingredients
  • 3 tbsp ground cayenne pepper
  • 1 tbsp paprika
  • 1 tbsp salt
  • 1 tsp ground cardamom
  • 1 tsp ground allspice
  • 1 tsp ground cinnamon
  • 1 tsp ground cloves
  • 1 tsp ground coriander
  • 1 tsp cumin
  • 1 tsp fenugreek leaves or ground fenugreek seeds
  • 1 tsp ground nutmeg
  • 1 tsp turmeric
  • 1 stick of butter
  • 4 lbs chicken (I use a small pack of drumsticks and a small pack of chicken thighs)
  • 1 tbsp fresh ginger, minced
  • 1 red onion, sliced
  • 2 cups chicken broth
  • 6 hard-boiled eggs, peeled
Instructions
  1. Put together the spices for your berbere seasoning: cayenne pepper, paprika, salt, ground cardamom, ground allspice, ground cinnamon, ground cloves, ground coriander, cumin, fenugreek leaves, ground nutmeg and turmeric.
  2. Add butter and berbere seasoning mix to a large, nonstick skillet and toast on medium high heat for 3 minutes, until the mix is fragrant.
  3. Add chicken and let it brown on both sides for 3 minutes, just to develop a nice crust.
  4. Prepare the onions and ginger.
  5. Add them to the skillet and stir to make sure they are coated in the spice mix and butter.
  6. Pour in the chicken broth.
  7. Cover and cook for approximately 40 minutes, until chicken is cooked through.
  8. Remove cover, turn heat to high and cook for an additional 5 minutes, so the sauce reduces into a thick gravy.
  9. Cut eggs in half, lengthwise.
  10. Add them to the skillet and serve.
Nutrition Information
Calories: 754 Fat: 39 Saturated fat: 16 Carbohydrates: 7 Sugar: 2 Sodium: 1834 Fiber: 3 Protein: 92 Cholesterol: 470

Okay, let’s roll.

Gather up:

  • 3 tbsp ground cayenne pepper
  • 1 tbsp paprika
  • 1 tbsp salt
  • 1 tsp ground cardamom
  • 1 tsp ground allspice
  • 1 tsp ground cinnamon
  • 1 tsp ground cloves
  • 1 tsp ground coriander
  • 1 tsp cumin
  • 1 tsp fenugreek leaves or ground fenugreek seeds
  • 1 tsp ground nutmeg
  • 1 tsp turmeric
  • 1 stick of butter
  • 4 lbs chicken (I use a small pack of drumsticks and a small pack of skin-on chicken thighs)
  • 1 tbsp fresh ginger, minced
  • 1 red onion, sliced
  • 2 cups chicken broth
  • 6 hard-boiled eggs, peeled

Put together the spices for your berbere seasoning: cayenne pepper, paprika, salt, ground cardamom, ground allspice, ground cinnamon, ground cloves, ground coriander, cumin, fenugreek leaves, ground nutmeg and turmeric.

Most of these seasonings will already be in your spice cabinet, especially if you cook a lot of Caribbean or Indian foods. The only thing that may be a bit tricky to find is the fenugreek. I picked up a huge box from an Indian grocery store a long time ago (pictured below, also called Kasuri Methi):

You can also order it from Amazon here: Fenugreek Leaves. (If you are ever wondering why your Indian recipes don’t taste like they do at the restaurant, it is most likely because you are not using this spice.)

If you can’t find it where you live and don’t want to order it, the closest you could come to replicating the taste is to substitute more cumin to the spice mix.

Add butter and berbere seasoning mix to a large, nonstick skillet and toast on medium heat for 3 minutes, until the mix is fragrant. It smells almost like a dessert sauce because of the cinnamon and nutmeg.

Add chicken and let it brown on both sides for 3 minutes, just to develop a nice crust.

Prepare the onions and ginger.

Add them to the skillet and stir to make sure they are coated in the spice mix and butter.

Pour in the chicken broth.

Cover and cook for approximately 40 minutes, until chicken is cooked through.

Remove cover, turn heat to high and cook for an additional 5 minutes, so the sauce reduces into a thick gravy.

Cut eggs in half, lengthwise.

Add them to the skillet and serve.

I keep some of the eggs on a separate plate so that those who want more eggs with their serving (me!!!) can easily take more.

I like to use a spoon to mash the yolk into the gravy and make it even creamier and thicker and I eat the pieces of egg white in between bites of chicken to help cool down the fiery heat of the dish.

Jansson’s Temptation (Daikon Radish Gratin)

By 16 Comments

janssons temptation daikon radish gratin

For a few reasons, I eat a fair amount of Swedish food. I tracked down a place that serves a traditional Swedish smorgasbord for Christmas here in Charleston and I’m super excited to go at the end of the year. Until then, without a doubt, this is my favorite Swedish dish! I have no idea who Jansson is, but we are tempted by the same things. I ate this for lunch with a slice of meatloaf for an entire week! Traditionally, it’s made with potatoes, but cooked daikon radish is an excellent substitute. It tastes like much more flavorful potatoes au gratin. The recipe is adapted from Sten Skaldeman’s cookbook The Low Carb High Fat Cookbook. (Rush out and get this book if you do not already own it!) I love anchovies and, for me, they really make the dish, but if you can’t find them or you don’t like them, use a tablespoon of fish sauce or Worcestershire sauce mixed in with the heavy cream for a similar depth of flavor.

4.3 from 3 reviews
Jansson’s Temptation (Daikon Radish Gratin)
 
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Daikon radish baked in a light, seasoned cream sauce with onion and anchovies.
Author:
Serves: 6
Ingredients
  • 2 daikon radishes, peeled and sliced thin
  • 1 onion, sliced into rings
  • 1 stick of butter
  • Salt and pepper
  • Garlic powder
  • Fresh thyme
  • 2 oz anchovies
  • 2 cups heavy cream
  • 1 tbsp grated parmesan cheese (optional)
Instructions
  1. Preheat oven to 375.
  2. Prepare radishes and boil for 15 minutes, until fork tender. This step is really important. Even though the radishes will bake in the oven later, if you don’t pre-cook them, they tend to come out a bit crunchy. Boiling them gives them the nice, tender texture you’re used to in potatoes au gratin.
  3. Sauté onion slices in butter until translucent, approximately 10 minutes.
  4. Drain the radishes.
  5. In a greased baking dish, layer the radishes, onion slices, seasoning (a sprinkle of salt, pepper, garlic powder, and fresh thyme), and anchovies, ending with a layer of radishes on top.
  6. Pour cream over the radishes.
  7. Sprinkle a little parmesan cheese on top for color (optional).
  8. Bake for 50 minutes.
  9. Let cool and serve.
Notes
Nutrition includes a stick of butter even though entire stick is not consumed in the final dish.
Nutrition Information
Calories: 317 Fat: 32 Saturated fat: 20 Carbohydrates: 3 Sugar: 1 Sodium: 515 Fiber: 1 Protein: 6 Cholesterol: 107

You’ll need:

  • 2 daikon radishes, peeled and sliced thin
  • 1 onion, sliced into rings
  • 1 stick of butter
  • Salt and pepper
  • Garlic powder
  • Fresh thyme
  • 2 oz anchovies
  • 2 cups heavy cream
  • 1 tbsp grated parmesan cheese (optional)

If you haven’t seen them before, this is what daikon radishes look like:

janssons temptation daikon radish gratin

Like a big, pale carrot, you need to cut off the ends and peel off the outer layer of skin with a potato peeler.

Once you’ve done that, slice them thin.

janssons temptation daikon radish gratin

Preheat oven to 375.

Prepare radishes and boil for 15 minutes, until fork tender. This step is really important. Even though the radishes will bake in the oven later, if you don’t pre-cook them, they tend to come out a bit crunchy. Boiling them gives them the nice, tender texture you’re used to in potatoes au gratin.

Sauté onion slices in butter until translucent, approximately 10 minutes.

janssons temptation daikon radish gratin

Drain the radishes.

janssons temptation daikon radish gratin

In a greased baking dish, layer the radishes…

janssons temptation daikon radish gratin

Onion slices…

janssons temptation daikon radish gratin

Seasoning (a sprinkle of salt, pepper, garlic powder, and fresh thyme)…

janssons temptation daikon radish gratin

And anchovies…

janssons temptation daikon radish gratin

over and over, ending with a layer of radishes on top.

Pour cream over the radishes.

janssons temptation daikon radish gratin

You can stop here, but I like to sprinkle a little parmesan cheese on top for color.

Bake for 50 minutes.

janssons temptation daikon radish gratin

Let cool and serve.

janssons temptation daikon radish gratin

This pairs really well with sliced duck, fish like tuna or salmon, or a light side salad.

janssons temptation daikon radish gratin

5 Ways to Eat Low Carb High Fat on a Budget

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I generally eat a diet that is low in carbohydrates and high in fat, otherwise known as LCHF or Keto. Sixty percent of my calories come from fat, thirty-five percent come from protein, and five percent come from carbohydrates. This ratio is commonly referred to as your “macros”. I eat this way both for weight loss and also to improve my health. A lot of the ways we usually stretch food farther involve carbohydrates like bread, rice or pasta. So when you cut these out of a meal, it can feel expensive to put a meal together. Here are 5 ways to eat low carb, high fat on a budget!

  1. Brinner!

    Eat breakfast for dinner. This is an easy way to get a lot of meat on your plate without breaking the bank and breakfast meat is usually a lot higher in fat so it’s easier to hit your macros. Eggs scrambled in butter with bacon and sausage on the side is cheap, fast and delicious.

  2. Start experimenting with compound butters -room-temperature butter with seasonings added.

    Eating butter with your meal helps you feel full longer and helps you hit your macros. It also imparts a lot of flavor to whatever you are eating. Tommy of EatLowCarbHighFat is the king of making easy compound butters and I regularly make his tasty versions. Check out his post on how to make garlic butter step by step. One of my favorites is to get a tub of whipped butter (not margarine!) and mix in 4 ounces of goat cheese. Snap the lid back on and you have a great compound butter ready to scoop and serve with meals. The butter is eaten at room temperature, not melted, like this: Orange Roasted Salmon with Broccoli Florets and Tomato Butter.

  3. Take a break from eating replica food -food that is similar to high-carb versions of things.

    A lot of those kinds of recipes call for ingredients that can be expensive, like almond flour, xanthan gum, and flaxseed meal. You can play around a lot within the confines of meats, vegetables, eggs, cheese, butter and seasonings.

  4. Save that bacon grease!

    Butter and olive oil can get pricey when you are eating low carb, high fat. Help yourself out by saving your bacon grease in a trapper or empty coffee can after straining it. Use that grease to saute vegetables or meat. An added bonus is that it also kicks up the flavor of what you are making!

  5. Step up your wings game!

    Wings are cheap. It’s easy easy to make a lot of them at one time. You can drastically improve the flavor of them with just a few spices. Check out my Old Bay Wings and my Chile Lime Wings for a start. Dunk them in full fat dressings for more flavor and to improve your macros.

I hope you’ve found this helpful!

Vegan Broccoli Curry Noodles

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I have a couple of vegan friends and I was thinking to myself the other day that there’s a really lack of low-carb vegan options. I came up with this mash up of Japanese Soul Cooking’s Curry Udon and Post Punk Kitchen’s Broccoli Curry Udon. I managed to keep it low carb by using shirataki noodles. This is what they look like:

If you haven’t had them before, use something else like gluten-free noodles, spaghetti squash, or strips of sautéed cabbage. People have some really strong feelings about these noodles, and I agree that they can taste a bit like trying to chew rubber bands. They aren’t something I eat regularly, but I don’t hate them. (Talk about damning with faint praise.) Anyhow, if you know the particular beast that is these noodles and you don’t mind them, follow the directions in their entirety. Okay, let’s go!

Vegan Broccoli Curry Noodles
 
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Chewy noodles in a rich Japanese curry sauce with tender broccoli spears and thick slices of red onion.
Author:
Serves: 4
Ingredients
  • 1 tbsp Amarillo Yellow Coloring
  • 1 cup of water, divided
  • 2 8-oz packages shirataki fettuccine noodles
  • 1 tbsp sesame oil
  • 3 tbsp olive oil
  • ½ red onion, sliced
  • 10oz frozen broccoli spears
  • 1 tsp red pepper flakes
  • 2 tbsp curry powder
  • 1 tsp ground cinnamon
  • 1 tsp ground ginger
  • 14.5oz vegetable broth
  • 1 tbsp cornstarch
  • Furikake (optional)
Instructions
  1. Add Amarillo Yellow Coloring to ½ cup of hot water and stir to dissolve.
  2. Drain shirataki noodles and toss in the colored water until each noodle is a vibrant orange. This step is optional, but it makes the dish look a lot more appealing.
  3. Add sesame oil, olive oil, red onion, broccoli spears, red pepper flakes, curry powder, ground cinnamon, ground ginger to skillet.
  4. Cook on medium high heat for 2 minutes, stirring to make sure everything is coated with the oil and spices.
  5. Combine vegetable broth, ½ cup water, and cornstarch and add to skillet.
  6. Bring to a boil, cover and cook on medium heat for 15 minutes, until broccoli is tender.
  7. Drain the noodles and add them to the skillet.
  8. Cook on medium high heat for approximately 5 minutes, stirring to make sure each noodle is coated in the curry sauce.
  9. If you’d like, sprinkle on a bit of furikake.
  10. Enjoy!
Nutrition Information
Calories: 193 Fat: 16 Saturated fat: 2 Carbohydrates: 13 Sugar: 2 Sodium: 365 Fiber: 5 Protein: 5

You’ll need:

  • 1 tbsp Amarillo Yellow Coloring
  • 1 cup of water, divided
  • 2 8-oz packages shirataki fettuccine noodles
  • 1 tbsp sesame oil
  • 3 tbsp olive oil
  • ½ red onion, sliced
  • 10oz frozen broccoli spears
  • 1 tsp red pepper flakes
  • 2 tbsp curry powder
  • 1 tsp ground cinnamon
  • 1 tsp ground ginger
  • 14.5oz vegetable broth
  • 1 tbsp cornstarch
  • Furikake (optional)

Add Amarillo Yellow Coloring (pictured below) to ½ cup of hot water and stir to dissolve.

Drain shirataki noodles and toss in the colored water until each noodle is a vibrant orange. This step is optional, but it makes the dish look a lot more appealing.

Add sesame oil, olive oil, red onion, broccoli spears, red pepper flakes, curry powder, ground cinnamon, ground ginger to skillet.

Cook on medium high heat for 2 minutes, stirring to make sure everything is coated with the oil and spices.

Combine vegetable broth, ½ cup water, and cornstarch and add to skillet.

Bring to a boil, cover and cook on medium heat for 15 minutes, until broccoli is tender.

Drain the noodles and add them to the skillet.

Cook on medium high heat for approximately 5 minutes, stirring to make sure each noodle is coated in the curry sauce.

If you’d like, sprinkle on a bit of furikake (a mixture of sesame seeds, salt, sugar and seaweed).

Enjoy!

Zesty Cauliflower Ham and Cheese Casserole

By 2 Comments

Ugh. Can we talk for a minute about this stupid name - Zesty Cauliflower Ham and Cheese Casserole. I was trying to convey that this wasn’t just a cauliflower version of mac and cheese. That it’s different and has a little kick to it because of the addition of a lot of sour cream and scallion. But the only word that comes to my mind to describe it, and I wish there was another word that could get the job done, was “zesty.” Ugh, so lame! Lol! Well, this is adapted from Lost Sentiment’s Cauliflower Mac and Cheese with Ham Casserole. This is perfect for potlucks, to take to a new mom or sick friend, or for making lunch for the week. It eats like a meal.

Zesty Cauliflower, Ham and Cheese Casserole
 
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Chunky cauliflower topped with cubes of cooked ham and drenched in a cheesy sauce before being baked until golden brown.
Author:
Serves: 8
Ingredients
  • 2 16-oz bags frozen cauliflower
  • 12 oz cooked, cubed ham
  • 1 ½ cups heavy cream
  • 8 oz sour cream
  • 3 tsp Dijon mustard
  • 1 tsp nutmeg
  • 1 stalk of scallion, chopped
  • ½ cup parmesan cheese, shredded
  • ½ cup mozzarella cheese, shredded
  • ½ cup sharp cheddar cheese, shredded
  • 6.4 oz cubed sharp cheddar cheese
Instructions
  1. Preheat oven to 350.
  2. Boil cauliflower until fork tender, approximately 10 minutes, and drain.
  3. Using a fork or a masher, lightly mash the cauliflower and spread it along the bottom of a greased baking dish. NOTE: Be sure to use a deep baking dish so that as the casserole cooks in the oven, the cheese sauce doesn’t spill over.
  4. Top with cubed ham.
  5. In a skillet, add heavy cream, sour cream, mustard, nutmeg, scallion and the shredded cheeses.
  6. Cook on medium low until it forms a light cheese sauce, approximately 3 minutes, stirring continuously.
  7. Pour the cheese sauce over the ham cubes.
  8. Top with cheddar cheese cubes.
  9. Wiggle a knife throughout the dish so that the cheese sauce can also get down to the bottom of the baking pan.
  10. Bake for 40-45 minutes, until top is golden brown.
  11. Let cool and serve.
Nutrition Information
Calories: 382 Fat: 29 Saturated fat: 18 Carbohydrates: 11 Sugar: 5 Sodium: 924 Fiber: 3 Protein: 21 Cholesterol: 104

Get together:

  • 2 16-oz bags frozen cauliflower
  • 12 oz cooked, cubed ham
  • 1 ½ cups heavy cream
  • 8 oz sour cream
  • 3 tsp Dijon mustard
  • 1 tsp nutmeg
  • 1 stalk of scallion, chopped
  • ½ cup parmesan cheese, shredded
  • ½ cup mozzarella cheese, shredded
  • ½ cup sharp cheddar cheese, shredded
  • 6.4 oz cubed sharp cheddar cheese

Preheat oven to 350.

Boil cauliflower until fork tender, approximately 10 minutes, and drain.

Using a fork or a masher, lightly mash the cauliflower and spread it along the bottom of a greased baking dish. NOTE: Be sure to use a deep baking dish so that as the casserole cooks in the oven, the cheese sauce doesn’t spill over.

Top with cubed ham.

In a skillet, add heavy cream, sour cream, mustard, nutmeg, scallion and the shredded cheeses.

Cook on medium low until it forms a light cheese sauce, approximately 3 minutes, stirring continuously.

Pour the cheese sauce over the ham cubes.

Top with cheddar cheese cubes.

Wiggle a knife throughout the dish so that the cheese sauce can also get down to the bottom of the baking pan.

Bake for 40-45 minutes, until top is golden brown.

Let cool and serve.

Do you see that pool of gooey, cheesy goodness?? **Drops mic**

Salmon with Lemon-Caper Aioli and Warm Tomato Sauté

By 2 Comments

I despise going out to eat for Valentine’s Day. It feels like every restaurant jams twice as many tables and chairs into the dining room and slaps together some kind of bland fixed-price menu they can make ahead and reheat. I much prefer to eat at home. I love this recipe because, like my Steak and Asparagus Dinner and Garlicky Lemon Chicken, it’s elegant and really easy to make. The sauce, which is adapted from A Healthy Life for Me’s Tuna Lemon-Aioli Bruschetta, takes no time to mix up and salmon cooks so quickly on the stove. All that’s left to do is lightly cook the tomato and onion side dish to remove a bit of its raw bite. The flavors are fresh and bold and fancy. It’s begging to be served with flavored, sparkling water or a white wine sangria. It’s the perfect treat for a Valentine’s Day night in (though you might want to nix the garlic)!

Salmon with Lemon-Caper Aioli and Warm Tomato Sauté
 
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Tender salmon is elevated by a simple tomato and onion sauté and a rich, creamy lemon-caper aioli.
Author:
Serves: 4
Ingredients
  • ¾ cup mayonnaise
  • 2 tbsp capers
  • 1 cup parsley, chopped
  • 3 cloves garlic, minced
  • 2 tbsp lemon juice
  • 1 tsp Dijon mustard
  • 1 tsp lemon zest
  • 2 tbsp olive oil, divided
  • 1 ½ pounds salmon, cut into 4 portions
  • 1 pint grape tomatoes
  • ¼ onion, sliced
  • 1 tsp salt
Instructions
  1. In a small bowl, mix together mayonnaise, capers, parsley, garlic, lemon juice, mustard, lemon zest and 1 tbsp olive oil. Set aside.
  2. Sauté salmon in 1 tbsp olive oil on medium high heat until cooked through, approximately 3 minutes per side.
  3. Remove salmon to plate.
  4. Add tomatoes, onion and salt to the olive oil in the pan and sauté on medium heat for approximately 10 minutes, until tomatoes begin to wilt and onions are just translucent.
  5. Serve salmon with tomato sauté and a healthy dollop of the lemon-caper aioli.
Nutrition Information
Calories: 489 Fat: 33 Saturated fat: 5 Carbohydrates: 17 Sugar: 6 Sodium: 1126 Fiber: 2 Protein: 35 Cholesterol: 86

You’ll need:

  • ¾ cup mayonnaise
  • 2 tbsp capers
  • 1 cup parsley, chopped
  • 3 cloves garlic, minced
  • 2 tbsp lemon juice
  • 1 tsp Dijon mustard
  • 1 tsp lemon zest
  • 2 tbsp olive oil, divided
  • 1 ½ pounds salmon, cut into 4 portions
  • 1 pint grape tomatoes
  • ¼ onion, sliced
  • 1 tsp salt

In a small bowl, mix together mayonnaise, capers, parsley, garlic, lemon juice, mustard, lemon zest and 1 tbsp olive oil. Set aside.

Sauté salmon in 1 tbsp olive oil on medium high heat until cooked through, approximately 3 minutes per side.

Remove salmon to plate.

Add tomatoes, onion and salt to the olive oil in the pan…

and sauté on medium heat for approximately 10 minutes, until tomatoes begin to wilt and onions are just translucent.

Serve salmon with tomato sauté and a healthy dollop of the lemon-caper aioli.

5 Easy, Make-Ahead Lunches to Take to Work

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Like a lot of other people, I get overwhelmed thinking about what to take to work for lunch if there aren’t any handy dinner leftovers. It feels so much easier to grab a microwave meal or make a sandwich or eat out. So I got in the habit of making lunch for the week on Sundays. These are my go-to meals for making lunch prep a breeze!

  1. Tupperware Salad.

    Most of us have seen those “salad in a jar” posts, where you layer salad ingredients in a jar and then shake it up right before you want to eat it. This is just like that, but with tupperware containers. I think the containers work better because I don’t want to travel around with glass jars, I don’t want to eat out of one, I can fit more things into a container and I can safely microwave the container for 5 seconds to take the chill off when it comes out of the fridge. What you do here is layer your salad from wettest to driest ingredients. A typical one for me starts with a little raspberry balsamic vinaigrette on the bottom, then some cubed smoked chicken, then sliced cucumber, then shredded cheddar cheese, and topped with lettuce. When I’m ready to eat, I turn it upside down and vigorously shake it with the lid on so the dressing goes all through the mixture. Turn it back over, take off the lid and enjoy! I can quickly make 10 of these containers for my husband and I to just grab out of the fridge before rushing off to work.

  2. Chicken & Veggies.

    Buy cooked vegetables from the freezer section or canned section of your supermarket. Check the labels to make sure there aren’t any ingredients you want to avoid. If your vegetables are frozen, simply let them defrost on the counter. In meantime, season some chicken tenders and cook on each side for about 5 minutes, until cooked through. Then just start your assembly, adding a few chicken tenders and some defrosted or canned vegetables to each container. I give everything a quick sprinkle of salt and pepper and pack it a way in the fridge. Easy peasy. A favorite of mine is seasoning chicken tenders with Trader Joe’s 21 Season Salute and pairing it with their grilled zucchini and eggplant.

  3. Bunless Burgers.

    Grab a pack of 100% beef burgers from your freezer section and toss them in the oven. If you have time to spare, you could mix up your own fresh burgers and bake them like I did in the Oven-Baked Salty Onion Burger recipe. When they’re done, put a couple in a container and top with a slice of cheese, a slice of tomato, pickles and an onion. You can add ketchup right to the top or take along some ketchup packets to squeeze on later. Because there’s no bun, everything heats up later in the microwave really well. I eat this with a knife and fork.

  4. Quesadillas.
    These are perfect if you don’t have access to a microwave at work, you routinely have to eat on the run or you prefer to snack all day instead of eating at a set time. All it takes is a nonstick skillet, cooking spray, tortillas and whatever filling you enjoy. I spray the skillet with oil, lay down a low carb tortilla, add chicken, shredded cheddar and chili powder, top with the remaining tortilla and brown on each side on medium heat for 4 minutes, until cheese is melted. Remove from the skillet and cut into wedges. I wrap these in foil and keep them in the fridge. They are so good cold for just munching at your desk.

  5. Antipasto Plate.

    Some of the most popular pictures on my Instagram account are the pictures I take of my antipasto plates. This is another one that requires no reheating. As a matter of fact, it involves no cooking at all! Just meats, cheese and a side. I typically do an italian version with salami, prosciutto, provolone (hard cheese), fresh mozzarella (soft cheese), olives and a sprinkle of black pepper. But you don’t have to stick to the traditional! I’ve made other versions with ham, turkey, cheddar, smoked gouda and pickles. Go Greek with sliced chicken, chunks of feta, pepperoncini, a dusting of oregano and a drizzle of olive oil.

I hope you’ve found this helpful! What are some other lunches I should add to my repertoire?

Spinach with Salted Codfish

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When I was growing up, we would eat this for breakfast with fried dumplings. I can remember opening my bedroom door on a weekend morning, smelling it cooking on the stove and rushing to the kitchen to see if it was time to eat. It wasn’t until my adult years that I started making it as a side dish with dinner.

If you have never had it before, salted codfish (or “saltfish” or “bacalao”) is dried, salted codfish that must be re-hydrated and the outer layer of salt removed by boiling or soaking hot water. Once you’ve done so, the texture is like slightly firmer tuna and it gives everything a nutty, salty flavor. It’s eaten all over the Caribbean and Latin America in a variety of ways. Another of my favorites is Jamaican saltfish fritters! Still trying to find a way to make a low carb version of that, but until then, this is how I get my saltfish fix!

Spinach with Salted Codfish
 
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Jamaican-style sauteed spinach and veggies with saltfish
Author:
Serves: 6
Ingredients
  • ½ lb Salted Codfish
  • ½ onion, sliced
  • 1 scotch bonnet pepper, de-seeded and minced
  • 1 tomato, chopped
  • 2 stalks of scallion, chopped
  • 2 cloves of garlic, minced
  • 2 tbsp olive oil
  • 2 16-oz bags of frozen spinach
  • 2 tbsp butter
Instructions
  1. Boil the codfish for 20 minutes to remove some of the salt. Rinse in cool water and shred.
  2. Prepare the onion, pepper, tomato, scallion and garlic.
  3. Add oil to a large skillet and sauté the tomato mixture on medium heat for 10 minutes, stirring frequently.
  4. Add spinach, butter, and shredded fish to the skillet.
  5. Cover and cook for 20 minutes, stirring occasionally.
  6. Uncover and cook for an additional 10 minutes to evaporate some of the liquid in the pan.
  7. Season to taste, but watch the salt content.
Notes
Sodium amounts were not calculated for this recipe because I could not find a way to calculate it that took into account that a lot of the salt is removed from the saltfish during the boiling process.
Nutrition Information
Calories: 160 Fat: 10 Saturated fat: 3 Trans fat: 0 Carbohydrates: 8 Sugar: 2 Fiber: 4 Protein: 15 Cholesterol: 30

Gather up:

  • ½ lb Salted Codfish
  • ½ onion, sliced
  • 1 scotch bonnet pepper, de-seeded and minced
  • 1 tomato, chopped
  • 2 stalks of scallion, chopped
  • 2 cloves of garlic, minced
  • 2 tbsp olive oil
  • 2 16-oz bags of frozen spinach
  • 2 tbsp butter

This is what salted codfish looks like.

You can see from the package that these chunks of fish are preserved in a thick layer of salt and have been de-boned. If yours haven’t already been de-boned, you will need to do that after they are boiled. The texture of it at this stage is like a flat piece of beef jerky.

Boil the codfish for 20 minutes to remove some of the salt. Rinse in cool water and shred.

Prepare the onion, pepper, tomato, scallion and garlic.

Add oil to a large skillet and sauté the tomato mixture on medium heat for 10 minutes, stirring frequently.

Add spinach, butter, and shredded fish to the skillet.

Cover and cook for 20 minutes, stirring occasionally.

Uncover and cook for an additional 10 minutes to evaporate some of the liquid in the pan.

Season to taste, but watch the salt content. The fish seasons everything in the skillet with a bit of salt, so you don’t want to mindlessly add too much additional salt.

I served this with curry jerk chicken* and a low-carb wrap.

*Super easy! Put 1 pack of chicken thighs, 1 tbsp olive oil, 3 tbsp curry powder, 1 tbsp reduced-sugar ketchup, 1 tbsp Goya Adobo seasoning powder, ¼ cup water, and 2 tbsp jerk seasoning into the slow cooker on high for 3 hours, stirring occasionally. Oh my gosh, so so so good!!!

Pickle-Brined Fried Chicken Fingers

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pickle-brined fried chicken tenders

Don’t throw out that leftover pickle juice! As soon as I saw these on The Primitive Palate’s site, I knew I had to make them. I used seasoned almond flour as my breading instead of pork rinds and went with an Outback Steakhouse, blooming onion style dipping sauce instead of chipotle dip. The pickle flavor is so strong in the brine that it does a phenomenal job with really soaking into the chicken meat, even though the chicken only spends an hour in the brine. The meat is tender, the crust has a subtle crunch and the hot dipping sauce takes it to the next level. Frying them on the stove will get you a crisper coating, but the almond meal is also more likely to fall off a bit if you handle it too much. Baking them in the oven is much less labor-intensive. Either way, these will not last more than a few minutes on your Super Bowl party table!

4.0 from 4 reviews
Pickle-Brined Fried Chicken Fingers
 
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Chicken tenders brined in pickle juice and then fried in a light almond flour crust. Serve with spicy blooming onion dipping sauce.
Author:
Serves: 4
Ingredients
  • 2 lbs chicken tenderloin strips
  • Pickle Juice
  • 1 cup mayonnaise
  • 2 tbsp reduced-sugar ketchup
  • 3 tbsp horseradish sauce
  • Juice of ½ lemon
  • Salt and pepper
  • 2 eggs, beaten
  • 1 cup almond flour
  • 2 tbsp celery salt
  • 2 tbsp paprika
  • 2 tbsp oil
Instructions
  1. Toss your chicken into a gallon-size plastic bad and add the juice from one jar of pickles. Brine the chicken in the juice for one hour.
  2. While chicken is brining, mix together mayonnaise, ketchup, horseradish sauce and lemon juice. Season to taste with salt and pepper and set aside.
  3. In a small bowl, combine two eggs.
  4. On a small plate, combine almond flour, celery salt and paprika.
  5. Drain the chicken and then dredge each piece in the egg mixture…
  6. followed by the almond flour mixture.
  7. Heat oil in a nonstick skillet and fry chicken in batches for 3 minutes per side. -OR- Bake at 350 degrees on a greased, foil-lined baking sheet for 20 minutes.
  8. Serve with pickles and horseradish dipping sauce.
Nutrition Information
Calories: 529 Fat: 29 Saturated fat: 5 Trans fat: 0 Carbohydrates: 19 Sugar: 5 Sodium: 1004 Fiber: 2 Protein: 51 Cholesterol: 197

You’ll need:

  • 2 lbs chicken tenderloin strips
  • Pickle Juice
  • 1 cup mayonnaise
  • 2 tbsp reduced-sugar ketchup
  • 3 tbsp horseradish sauce
  • Juice of ½ lemon
  • Salt and pepper
  • 2 eggs, beaten
  • 1 cup almond flour
  • 2 tbsp celery salt
  • 2 tbsp paprika
  • 2 tbsp oil

These are my favorite pickles on earth!

pickle-brined fried chicken tenders

I just ate through the jar as I normally do and saved whatever juice was left when I finished it.

Toss your chicken into a gallon-size plastic bad and add the juice from one jar of pickles. Brine the chicken in the juice for one hour.

While chicken is brining, mix together mayonnaise, ketchup, horseradish sauce and lemon juice. Season to taste with salt and pepper and set aside.

In a small bowl, combine two eggs. On a small plate, combine almond flour, celery salt and paprika.

Drain the chicken and then dredge each piece in the egg mixture…

followed by the almond flour mixture.

Heat oil in a nonstick skillet and fry chicken in batches for 3 minutes per side.

-OR-

Bake at 350 degrees on a greased, foil-lined baking sheet for 20 minutes.

Serve with pickles and horseradish dipping sauce.

Oh, God!

pickle-brined fried chicken tenders

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