02 Jan 2012
by Emilyin Dose of Veggies, Menu Plan, Uber Healthy, Vegetarian
The holidays are by far one of my favorite times of year, but let me tell you, I might as well start stapling cheese plates and desserts directly to my thighs and get it over with! That’s why I’m glad Bon Appétit has created their Food Lover’s Cleanse complete with recipes, menu plan and a shopping list. We did our shopping yesterday and yes, you will be SHOPPING until you drop, but, keep in mind, this is for two week’s worth of breakfasts, lunches, dinners, snacks and desserts. Also, after reading a few reviews from readers who tried last year’s cleanse, you shouldn’t feel compelled to do the entire plan or worry if you don’t want to spend mucho deniro on all the vinegars, crackers, produce, dairy blah, blah, blah. We were pretty committed to doing the entire thing but I still wanted to keep costs down regardless if it was two weeks worth of food, and the bulk bins at Whole Foods Market have become my super besties; trust me, they will save you money and time. Although, after having our first two meals on the cleanse, maybe I should have gotten boxes and boxes of quinoa, lentils and the like!
I’m sitting here typing the post and David just looked up at me and goes “I really liked that salad. I’m stilling thinking about it, that dressing was amazing! That was a labor-intensive though right?” Not in a million years actually. I think I’ve found a new crush and it’s white miso. Nom, nom, nom. Salty and savory and makes a saucesome salad dressing. We loved it on today’s butter lettuce, avocado, and orange salad, plus the lentils were a perfect and tasty addition to round out the plate. Having just had our lunch, and thinking about our 10-grain hot cereal breakfast, I can tell this is going to be very filling meal plan without making you feel like a million pounds. We still have a pumpkin smoothie to make and tonight’s dinner of Black Cod and Caramelized Onions and Apples looks amazing! I’ll keep you posted on our progress but so far, we are loving these recipes…let the cleansing begin!
15 Dec 2011
by Emilyin Dose of Veggies, No-Cook Meal, Seafood, Side Dish, Uber Healthy
It must be all of this cursed indulgence the holidays provide, but as I was menu planning last week I wanted something light, healthy and delicious. So, I laser-focused on salmon and lots and lots of vegetables. Food & Wine, I love you. I tried three amazing dishes this week and as I’m sitting here typing this we are eating the last of this AMAZING Crunchy Cabbage Icebox Salad.
Crunchy Cabbage Icebox Salad (Photo by Jenn Louis)
Let’s start with the beginning of the week. I made this delectable Slow-Roasted Salmon with Tarragon and Citrus and Cumin-Braised Swiss Chard for dinner. Ooooh, this was SO GOOD. I love slow roasting salmon since it tends to bring out its sweeter side and the blend of tarragon and citrus juices on top were perfect. To be honest, I chose the swiss chard dish because I really wanted a nice healthy green but hadn’t given it too much thought. Umm yeah, yowza. This was so amazing. For a side dish? Really? I could eat this every day!
So I saved some salmon for the next night’s meal which was the infamous icebox salad. Poodles, you need to make this for your next dinner party. First of all, it’s stunning in the bowl, second it’s so satisfying with its crunch and mixture of textures, three it’s quite healthy, and four, if you do like I did and add salmon you will be sending me thank you cards. 
Definitely give all three of these a try as soon as you can or in the New Year, when those resolutions kick in…cue dry heave.
22 Nov 2011
by Emilyin Dose of Veggies, Pasta, Quick and Delicious
There is a hilarious photo on the interwebs that just make me giggle and, after last Tuesday night, it definitely hits closer to home.
Although my situation had nothing to do with baking and creating what looks like a very difficult Cookie Monster cupcake, this recipe was actually much easier which makes it even more pitiful in my case. I chose this Pumpkin Agnolotti from Bon Appetit because it sounded insanely good and was quick to boot. I was super tired after the kitchen, but got right to work on these when I got home. Reason number 4,023 I married David – the two of us can sit and talk for hours and hours. So you can guess what happened, right? I made the pumpkin raviolis and then placed in the colander after boiling to sit while I made the sauce. Yep, we start chit chatting and I come back 30 minutes later to a pile of coagulated pumpkin won tons. Ha! I made the decadent butter and creme fraiche sauce anyway and plopped my now pile of pumpkin/wonton goodness in the sauce. It all fell apart, but I was so tired, I said “screw you agnolotti” as I threw my fist in the air as a very weak sign of defiance and then helplessly plopped the finished pumpkin/wonton mass in our bowls. But you know what? It was still freaking delicious and we ate with sloppy abandon. Heck, I’ll take that 30 minutes of talking to David over perfectly pretty pumpkin ravioli any day. And for your viewing pleasure (I’m sure you are giggling too right along with me), here is the photographic evidence.
Oooohh pretty Pumpkin Agnolotti from Bon Appetit
Not-so-perfect Pumpkin Agnolotti
17 Sep 2011
by Emilyin Breakfast, David Favorite, Dose of Veggies, Eggs, Emily Favorite, Quick and Delicious
Stop the press, I’m giving you one of my own recipes! Wheeee! I tend to make this little beauty once or twice a week because it’s simple, healthy, and pretty good if I do say some myself. It all started when I had leftover tomatoes and spinach and was hankering for eggs. Voila, Fried Egg Panzanella! I would love for you to give this a try and let me know what you think.
Ingredients:
- 3 tablespoons olive oil, divided
- 2 tablespoons garlic, minced
- 1/2 cup panko breadcrumbs
- 1 cup tomatoes, chopped
- 2 cups fresh spinach
- 2 eggs
- 1 teaspoon balsamic vinegar, divided
- 1/2 teaspoon of Kosher salt, divided
- 1/2 teaspoon of crushed red pepper, divided
Heat skillet over medium heat and add olive oil. Once the oil starts to shimmer, add garlic and breadcrumbs. Mix together until combined (careful not to burn the garlic). Add the chopped tomatoes and cook until softened, about four minutes. Add spinach and combine with tomato/breadcrumb mixture until wilted. Create two little pockets and add the remaining tablespoon of olive oil to each pocket evenly. Crack the eggs in the pockets, like so…
Cover skillet and cook eggs for about five minutes or until whites are set. I like my yolks super runny but cook however you like it. Scoop out tomato and spinach mixture into a bowl and top with fried egg. Repeat with remaining mixture and egg. Top with each with 1/2 teaspoon of balsamic vinegar and salt and red pepper.
09 Sep 2011
by Emilyin Chicken, Dose of Veggies, Global Flavor, Quick and Delicious Tags: Food and Wine
Well, you will with this Sautéed Chicken with Olives, Capers and Roasted Lemons from the gentle Italian lamb and talented Chef Lidia Bastianich. This hails from the same great line-up of female chef recipes I tried last week and was so lovely in every way. The lemons were muted a bit due to roasting them in olive oil and were contrasted by the briny olives and capers. I also loved the crispy breadcrumbs and arugula (it calls for spinach but I wanted a bit of spiciness to this) that made it feel like a substantial but not too filling meal. The one thing that really gave a “zing” to the chicken was the simple light dusting with flour before sautéing. A simple but effective step that made the chicken slightly crispy while still retaining its moisture. I felt the simplicity and bright, clean flavors of the dish is what really made this a winner for us. Serve this to your loved ones or at a dinner party, trust me, their will be licked plates.
Sauteed Chicken with Olives, Capers and Roasted Lemons (Photo by Tina Rupp)
06 Sep 2011
by Emilyin Beefy McBeefy, Chicken, David Favorite, Dose of Veggies, Emily Favorite, Includes Alcohol, Italian, Seafood, Side Dish, Southern, Spicy, This may contain fish sauce or anchovies Tags: Food & Wine
You might be saying to yourself, “self, doth my eyes deceive me or is this really a new Cooking Inside the Lines post?” Yes it is, and I also made you sound like a Shakespearean actor, ha! I know, I know. I’ve been really bad about posting but I have managed to try some fantastic recipes recently, even in the midst of planning a wedding and running my own pie business. I still can’t believe I get to marry the man of my dreams next month. I am just dripping with happiness that I get to be Mrs. Emily Kealey! Sorry, I digress.
Food and Wine magazine has this excellent little slideshow featuring recipes from top female chefs, and I have the pleasure of telling you that the three I tried were all rock stars. Go ladies, do your thang! I liked these so much, that I’m trying three more from this round-up this week to see how they turn out. Scout’s honor, I will keep you posted. In the meantime, give these three beauties a try. Here they are with my thoughts:
Spicy Chicken Cacciatore – Deep , rich, spicy flavors. A beautiful dish from Chef Barbara Lynch. We loved this “deconstructed” version of a chicken cacciatore, and I love me some chicken cacciatore so I’ve tried many at home. See, you don’t have to pick from the litter, just make this one!
Spicy Chicken Cacciatore (Photo by Marcus Nilsson)
Seared Scallops with Basil, Anchovy and Sweet Corn Pudding - When I saw the pairing of these two dishes I thought, “hmm not sure if they fit together, but they both sound so delicious, let’s just see.” Well, they don’t pair really. I would like to serve the Sweet Corn Pudding with some kind of ham smothered in some kind of gravy. The scallops were just delicious with the basil and anchovies, and I think I would have liked it better if they were nestled on top of a turnip or parsnip puree. They are just so elegant that the pudding kind of threw us off. Either way, both were delicious, and quick to boot.
Seared Scallops with Basil, Anchovy and Sweet Corn Pudding (Photo by Anna Williams)
Hanger Steak with Herb-Nut Salsa – Hands down our favorite of the group. They had us at herb-nut salsa and Chef Naomi Pomeroy is one of my favorites. This was quick, delicious, crunchy, savory, herbalicious and packed a super flavor punch. if I’m in a pinch and want something I know is going to be the bomb, this is it.
Hangar Steak with Herb-Nut Salsa (Photo by Petrina Tinslay)
03 May 2011
by Emilyin Dose of Veggies, Includes Alcohol, Italian, Pork-a-licious, Sandwich Tags: Saveur
I’ve had my eye on Saveur magazine’s The Sandwich Issue since it hit the stands. I mean look at this, it’s like sandwich porn.
Drool.
Although I would like to make every sandwich in this issue, I chose their Torta Ahogada (Drowned Sandwich) since I had an authentic version in Mexico a few years back. I made this for my friends the other night and it was good, but the one I made last night was even better. I used the pork leftover from the Torta to make this Pulled Pork Italiano - so as you can tell I didn’t go through the 85 steps to get the pork in it’s right place for the recipe. For this shortcut I simply threw all the herbs, wine, onions, garlic and broth in with the pork and let is simmer until heated through and reduced down a bit. After that, I followed the recipe as it calls for and threw the delicious, tender pork on the roll with the provolone, broccoli rabe and roasted peppers (thanks to our friend Kari for the homegrown delicious peppers!). This was packed full of flavor lambs. David mentioned is seemed like an unlikely combination at first sight, but he ended up loving it just as much as I did.
Pulled Pork Italiano (Photo by Todd Coleman)
I had leftover broccoli rabe and rolls this morning so I grilled the bread in butter and combined the rabe with garlic, leftover crushed tomatoes and salt. After simmering the rabe, I added two eggs and fried until the whites were set but yolk was still runny – the only way to eat an egg in my opinion. Talk about an excellent way to end your night and start your day!
14 Apr 2011
by Emilyin Chicken, Dose of Veggies, Emily Favorite, French, Global Flavor, Includes Alcohol Tags: Bon Appetit
To the Bon Appetit test kitchen or actually, the new team in charge, please give a big, fat raise to your staff because the peeps in charge of the At The Market section have nailed it yet again. Y’all are batting a thousand in our household let me tell you.
This dish is super French inspired and contains delicious butter, so naturally I was doing my best Julia Child (in my head) while making this dish. Let me backtrack by saying we had what was an incredibly great but busy day for the little pie company that could, and I was super wiped out when I got home. It was bad y’all, I suggested ordering a pizza…Somehow, I think with a little vino encouragement, I got up and carried on *fist shake*! ”Carried on” may not be the correct term (I’m so dramatic 
), as this took no time to make. I didn’t have white wine (that’s odd for this house) so I deglazed with a bit of lemon juice and sherry vinegar. I LOVED this. That sauce. Gosh, that sauce. With the bitter tarragon, mustard, butter and broth it just sung on top of the sauteed chicken and radishes that had turned a little sweet from being sauteed as well.
I served this with a side of Carrots with Caramelized Ginger. This is a super simple side that worked beautifully with the chicken dish! I think I might make this my go-to side dish if I’m stumped and need something quick. Delicious!
Pull out the apron, have a glass of French wine, wield your stick of butter and channel your best Julia Child – you are going to love this for sure.
Carrots with Caramelized Ginger (Photo by Nigel Cox)
16 Mar 2011
by Emilyin Dose of Veggies, Emily Favorite, French, Global Flavor, Seafood, This may contain fish sauce or anchovies, Uber Healthy Tags: Goop, Gwyneth Paltrow
Here’s my pretend conversation with Gwyneth Paltrow about her dish, Hot Niçoise Salad.
Emily: So, let me get this straight. You are smart, funny, a great actress, gorgeous, married to Chris Martin from Coldplay, have two beautiful kids, an Oscar, a blog, travelled Spain with Mario Batali and Mark Bittman and now the most amazing thing you’ve accomplished (I kid, I kid) was the creation of this Hot Niçoise Salad. You’re an alien aren’t you?
Gwyneth: You’ll have to speak to my publicist.
Emily: Well, regardless this was absolutely incredible, something I’m going to add to my weekly diet, full of delicious flavors, simple to make, David and I might have snorted it in five seconds and it turned out to be a staff favorite at Food & Wine. I mean really, only an alien could create this amongst EVERYTHING ELSE you do. Hugs, sparkles and unicorn horns. XOXO.
- Hot Niçoise Salad
P.S. I loved you in Sliding Doors.
01 Mar 2011
by Emilyin Dose of Veggies, Quick and Delicious, Seafood Tags: Bon Appetit, Cabana Restaurant, Cooking Light
Right after David finished eating this dish from Bon Appétit, he exclaimed “totally and absolutely blog worthy.” I couldn’t agree more. Hailing from Cabana restaurant in West Palm Beach this simple dish packs a lot of flavor and it was incredibly easy to assemble.
What we liked most about this was the sauce – bell peppers, onions, capers, green olives, oregano, cilantro, and tomatoes all under juicy Mahi-Mahi. I took it a step further and served the whole thing (sauce and fish) over Cooking Light’s Creamy Polenta. I highly recommend doing the same if you are going to make this. It really added another layer of flavor and texture to the whole dish. The recipe is not online so I’ve inlcuded it here, heart you!
Mahi-Mahi with Tomato, Pepper, and Caper Sauce – Bon Appétit, March 2011
- 16 garlic cloves, divided
- ½ cup plus ¼ cup olive oil
- 6 8-ounce mahi-mahi or black cod filets
- 1 large white onion, halved, thinly sliced
- 1 large red bell pepper, thinly sliced
- 1 large green bell pepper, thinly sliced
- 1 large yellow bell pepper, thinly sliced
- 1 cup chopped fresh cilantro
- 1 cup sliced large pimiento-stuffed green olives (about 24)
- 4 bay leaves
- ½ cup dry white wine
- 1 ½ cups crushed tomatoes with puree
- 1 ½ tablespoons drained capers from jar
Puree 10 garlic cloves in mini processor; transfer to 11x7x2-inch glass baking dish. Ad ½ cup of oil, 1 ½ teaspoons salt, and 1 ½ teaspoons pepper to garlic; whisk marinade to blend. Add fish to marinade, cover and chill 2 hours, turning fish occasionally.
Chop 6 garlic cloves. Heat ¼ cup of oil in skillet over medium-high heat. Add chopped garlic, onion, and next 7 ingredients. Cook until vegetables are soft, stirring often, about 15 minutes. Add wine; stir 1 minute. Add tomatoes with puree and capers; simmer 2 minutes. Season sauce with salt and pepper.
Heat large nonstick skillet over medium-high heat. Add fish to skillet with marinade still clinging. Cook until golden and just opaque in the center, about 5 minutes per side.
Discard bay leaves from sauce. Divide sauce among plates. Top with fish. (I also spread a little bit of the sauce on top of the fish and garnished with fresh cilantro)