BROWN BAG IT IN STYLE PAGE 8
54 RECIPES TO MAKE AHEAD
Throw a dinner party on Tuesday, and not loose your mind page 10
HOW TO EAT ON THE GO WITHOUT EATING OUT
Cook Slow. Eat Easy
PAGE 18
page 40
SEPTEM BER 2016
Growing up, my mom packed my lunch every day. I always wanted to buy my lunch, I thought it was cooler, but every day, through sophomore year of high school I had a homemade lunch. On the days I bought lunch, it wasn’t due to my moms lack of preparation, it was because I wore her down for Thursday pizza day. My lunches weren’t extravagant, normally a sandwich, pretzels, carrots, and if I was lucky, a homemade cookie, and always a napkin. I never appreciated the time it took to shop, cook, and pack. And while my lunches always tasted better than the school lunches looked, I didn’t appreciate my mom spending so much time to make sure I had a well balanced, non-toxic meal. On top of lunches my mom cooked us breakfast every morning, dinner every night, worked full time, and was always overly involved in our lives. My mom never complained, nor thought of just ordering dinner in. These days, I have a hard enough time preparing lunches for just me. Not to mention lunch for Andrew, dinner for both of us, and forget about a well balanced breakfast. When I use to work in an office, I was lucky enough to have lunch made every day, but the food rivaled my old school lunches. The majority of the time, I brought food from home. But even I, who loved cooking, and thought of it as the best part of my day, not another chore, would give in to the convince of office lunches or the food court across the street. I found that when I had easy to throw together recipes that required little prep, or made good leftovers, I wouldn’t give into the temptation of a crappy lunch. With the beginning of school and a new season, I think it is time we gave ourself one less thing to worry about, while eating good food.
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The Rubbermaid 34-piece Easy-Find Lids set offers a perfect solution for storing or carrying food. This set has a 7-cup, 2 5-cup, a 3-cup, 4 2-cup, 5 1.25-cup and 4 0.5-cup containers. The lids snap to the containers bottom and to each other. So, you can find the right lid in a jiffy. Containers and lids of this set are made of 100% BPA-free plastic for safety. Plus, they’re microwave, dishwasher and refrigerator safe. These BPA-free food storage containers come in graduated sizes and nest one within another, taking up less space in your cupboard. The food storage containers super-clarified base lets you see the contents easily. AVAILABLE ON
AND
SEPTEMBER 16 • SUPPER CLUB SOCIAL
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SE P T EM B ER SUBSCRIBE
THIS MONTH 8
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BROWN BAG IN STYLE
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DINNER PARTY ON A TUESDAY How to throw one without loosing your mind
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SAY THANK YOU, EASILY
32 SO MUCH SOUP Not just for fall, our favorite large batch, good leftover soups
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PEEK BEHIND THE SCENES ON OUR SNAPCHAT: KIMMIENOELG
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#NOSADDESKBREAKFAST
42 SLOW COOKER TACO TUESDAY
44 PASTA THAT’S BETTER AS LEFTOVERS
SUPPER CLUB SOCIAL•SEPTEMBER 16
SEE MORE Follow along instagram www.instagram. com/_kimmienoel
50 HOW TO MAKE DESSERT THAT LAST
WE CAN’T STOP THE JUNK MAIL, BUT WE CAN SEND YOU REAL MAIL. Sign up for Supper Club Socials Recipe Club and each month, we will send a new recipe to your mailbox. Your actual mailbox, not your inbox While we can’t always invite everyone over for our new favorite new dishes, we can send you them on a card. We hope by passing along our favorite recipes, you are encouraged to bring your friends and family together to share the dish! Your email address and home address will NEVER be shared, sold, or published. We have no desire to increase your junk mail amount. Thank you for trusting your information with us, and we promise to keep it safe.
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We are not going to dive too deep into this major problem, but food waste is a world wide issue. And the best way to fight back is in your own kitchen. From freezing food, to composting, there are simple things you can do to decrease your “food”print.
$1 TRILLION OF FOOD IS TOSSED EACH YEAR.
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ORGANIC WASTE IS THE SECOND LARGEST COMPONENT OF USA LANDFILLS
PLAN OUT YOUR MEALS EACH WEEK. Know what you are cooking, and how you plan to use the leftovers. This will reduce unused food going bad in your fridge before it gets cooked or eaten.
1:1 WE TOSS ALMOST AS MUCH FOOD EACH YEAR AS WE CONSUME
REDUCE THE AMOUNT YOU COOK + FREEZE LEFTOVERS. Your eyes are likely larger than your stomach, but even the best intentioned person can end up with leftovers. Freezing everything from breads to herbs lets you lower your food waste and have a freezer full of ready to go food.
LEARN TO COMPOST: Food in landfills, unlike in compost piles, breaks down to produce methane, a greenhouse gas 21 times more potent than carbon dioxide. To compost, purchase a compost container, and simply add (almost) any and all food scraps to it every day. From coffee grounds, to banana peels, to egg shells, add them to your compost and allow them to decompose creating mineral reach soil for gardening. If you do not have your own garden, or planted herbs, many cities or farmers markets will gladly take your compost! 6
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PREPPING FOR WAR The war on food waste. Half of the battle of packing lunch is having the right tools. You are 10x more likely to pack your lunch if you have everything on hand, and even more likely if you like what you use. Stock your shelves with these durable, and green, lunch packing supplies and you’re half way to a perfect lunch. Toss the plastic bags, and use a bento box to keep your food separate. Save money and the planet with this reusable option. Available via Amazon
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Always having a cloth napkin in your bag means you are ready for any mess. With cute patterns and being machine washable means you wont think twice about ditching paper napkins.
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We think soups are the perfect lunch on the go in any season (see page 32). Keep yours warm all day long with this classic thermos.
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Available via Anthropologie
Available via Macy’s
Perfect for nuts, berries, baby carrots, small cookies, and more. Perfect for on the run snacking Available via Amazon
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Hydroflask water bottles keep water cold for up to 24 hours. Yes, even through hot yoga. Stay hydrated through the day and reduce your plastic waste.
Available in 3 sizes with sport or twist top via Amazon.
Available in 3 sizes and 6 patterns via Amazon
When you have to use a baggie, opt for a reusable option. Easy open zipper top and machine washable, these stylish options will be a staple in your lunch bag. Don’t forget a spoon. Or fork! This two-in-one utensil is lightweight and durable and perfect for eating on the go.
Available via Amazon
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LUNCH IN
These machine washable bags come in a variety of colors, like Lemony Lime and Pink Punch, that will make you excited to not only pack your lunch each night, but pull it out at noon each day. Bag available on Amazon
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Baggu bags are an all around favorite. We use them for over night trips, days at the beach, and always throw one in our suitcase with traveling to tote home extra souvenirs. And of course they make the best lunch bag. Water resistant, machine washable, and the cutest patterns will make Baggu bags in any size your new favorite. Big and mini sizes available via Baggu site
N STYLE WE ALL GROW UP, BUT THERE ARE SOME THINGS WE SHOULD NEVER GROW OUT OF. PACKING A SACK LUNCH IS ONE OF THEM. TAKE YOUR MIDDAY MEAL WITH YOU IN ONE OF THESE DURABLE AND REUSABLE LUNCH TOTES.
Each tote is made of a durable cotton canvas, and waxed with our beeswax blend for all of you busy bees out there. These stylish lunch totes are 10 oz. cotton canvas and water-resistant beeswax blend finish. Available in 10 colors via Etsy.
Brown-bagging it has never looked so chic. This Kate Spade lunch tote is made of waterproof coated linen cover and complemented by an insulated interior. Available via Amazon.
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image via
THE week BEFORE
With summer wrapping up, we can say goodbye to trips with friends and long lingering weekends, and hello to cozy dinner parties. Having a midweek dinner party on the calendar will help you get through the roughness of a Monday, but if you are hosting, it may end up causing more stress than enjoyment. The key to a stress free Tuesday dinner party is to prep in the days leading up. We are sharing our favorite prep tips and timeliness to help you throw the best dinner parties all season long. Seriously, you’re going to wow all your friends.
TH E N IGHT BE FO R E pick up some blooms
flatware via Anthropologie
SET THE TABLE Set everything you will need for tomorrow’s dinner out on the table, from serving dishes, to cocktail glasses, to water jugs. 12
If you are going to have flowers as your centerpiece, pick them up the night before. Flowers tend to look better the second day once they are given a chance to rehydrate and open up. Grabbing them ahead of time is a double win, they look better and one less thing to worry about on the day of.
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keep track of rsvp’s placecards
Most people view placecards as stuffy a fashion, but they are my favorite party of a party. They tie the evening together, eleva dinner, and help eliminate that awkward m where people don’t know where to sit or can. As people RSVP, write their name on card. This helps you see who is coming, how people, and eliminates any last minute r around the day of your dinner.
speaker via Amazon
s on
and old a dinner ate your moment if they n a place w many running
wrap it up
placecards via Rifle Paper
Send your guest home with something to nibble on on the ride home or the next morning. The best party favors are made in large batches and keep well. See our favorite recipes on page 16
pick the perfect playlist No one likes walking into a silent room, so set the mood before your guest arrive with the perfect playlist. Add your favorite tunes to your Spotify playlist and always have it ready to go. Or pick one of the hundred dinner party theme playlist already there. I am a fan of Pandora for dinner parties; Jack Johnson, Vampire Weekend, Hipster Cocktail Party, and Pink Martini are a few of my go-to stations
Practice “mise en place” “Mise en place” is the practice of having all the ingredients out and ready to go before you start cooking. Chop your onions, mince the garlic, pre-measure broth, anything you can do to have ready to go, do the night before. Not only does this cut down on prep time the day of, you will know if you are short on an ingredient ahead of time so you don’t have to run to the store last minute. Or send your partner.
prep bowls via Anthropologie
th e d ay of empty the dishwasher Having an empty dishwasher means clean up is little more than loading it up and going to bed. You’ll be extra thankful for this come dessert time.
pour a glass and get to cooking You’ve done the prep work, now pour a glass of your favorite wine and impress all your friends with your talent in the kitchen. Remember to enjoy the process and evening. Dinner parties are about spending time with love ones more than the main course. You can still have the best night even if you end up ordering pizza. SEPTEMBER 16 • SUPPER CLUB SOCIAL
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When you think back over the dinner parties you have been to, you probably remember the great time you had, the company, the conversation, and maybe the food. Don’t get me wrong, the food is important. Very important, but as long as your guest are feed, the drinks are full, and the conversation flows, your night will be a hit. I have found that the most important part of the night are the appetizers. Even when I myself am cooking the main course, I can’t help but fill up on small bites. When you are planning the menu don’t skimp on the beginning of the night, the following recipes are guarantee hits! And even better, can be made far in advance.
mini cream cheese + chive biscuits Total time: 30 minutes Makes: 50
INGREDIENTS: 2 C flour 1 T baking powder 1/2 t baking soda 1 t salt 1/4 C chives, chopped 4 T cold butter, cut into piece 1/2 C cold whipped cream cheese 3/4 C buttermilk
DIRECTIONS: 1. Preheat oven to 450 degrees F. Line a baking sheet with parchment. 2. In a large bowl, combine flour, baking powder and soda, salt and chives, stirring well to coat. 3. Using a pastry blender, add the butter and mix until coarse crumbles form. 4. Add in cream cheese in spoonfuls. Combine until there are a few larger chunks of cream cheese and just worked into the flour. 5. Add the buttermilk and stir until just combined. Add some flour to your workspace and place the dough on top. Use your hands to pat into a circle, about one inch thick. Use a small biscuit cutter and cut the biscuits into rounds. 6. Place on baking sheet. Bake for 6-8 minutes, until slightly golden. 7. Best served warm when cream cheese is still soft.
SPICY FRIED CHICKPEAS
Total time: 35 minutes Serves: 24
INGREDIENTS: 3 t smoked paprika 3 t cayenne pepper 1 t curry 1 t cumin 1 t cinnamon 2 T olive oil 2 15-OZ. cans chickpeas, rinsed, drained and, patted dry Salt
DIRECTIONS: 1. In a bowl, mix chickpeas, seasonings, and olive oil 2. Place a cast iron pan on the stove over medium heat. 3. Carefully pour chickpeas into pan. 4. Cook until chickpeas are crisp, 8-10 minutes. 5. Remove chickpeas and pour into bowl. Season more if needed. 6. Serve at room temperature .
Avocado Greek Yogurt Ranch Dressing INGREDIENTS: 1 C plain Greek yogurt 1 medium avocado 1 1/2 T fresh lime juice 1 clove garlic 2 t dried parsley 2 t chopped fresh dill 2 t chopped fresh chives 1/2 t onion powder Salt and pepper 4 T milk
DIRECTIONS: 1. Add all dressing ingredients except for milk to a food processor. 2. Pulse until well blended 3. Add in milk 1 T at a time to reach desired thickness. 4. Store in refrigerator in an airtight container.
Whipped Dill Feta INGREDIENTS: 10 oz crumbled feta 4 oz cream cheese, softened 2 T fresh dill ¼ t pepper ½ large lemon, juiced ¼ C Olive Oil 1 T water
DIRECTIONS: 1. In a food processor, combine feta, cream cheese and lemon juice. 2. Mix for several seconds, add remaining ingredients: pepper, dill, olive oil, water. Mix until smooth. 3. Keep refrigerated until ready to use.
Chorizo-Filled bacon Wrapped dates Total time: 20 minutes Serves: 24
INGREDIENTS: 2 oz Spanish chorizo sausage, casing removed 24 Medjool dates, pitted 12 slices of bacon, halved DIRECTIONS: 1. Preheat the oven to 350°F. Position oven rack in the center of the oven. Cover a cookie sheet with tin foil. 2. Slice the chorizo crosswise in thirds. Halve each piece lengthwise, then cut each half into 4 lengthwise strips to make a total of 24 small sticks. 3. Tuck a chorizo stick into each date and pinch the dates closed. 4. Wrap a piece of bacon around a date, secure with a toothpick. Repeat until all of the dates are wrapped in bacon. 5. Bake for 20-25 minutes until crisp. Let cool for 10-15 minutes before serving.
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WHILE THE FOOD IS THE MAIN ATTRACTION OF ANY DINNER PARTY, IT IS THE LITTLE THINGS THAT MAKE THE NIGHT MEMORABLE. PEOPLE MAY NOT RAVE OVER THINGS SUCH AS PLACE CARDS, THANK YOU GIFTS, OR PRINTED MENUS DURING THE EVENING, WHEN THEY LOOK BACK ON THE EVENTS YOU HOST, THESE ARE THE THINGS THAT END UP LEAVING A BIG IMPRESSION AND WILL MAKE YOU THE HOSTESS WITH THE MOSTESS. SMALL PARTY FAVORS SHOULD BE SIMPLE, BUT BEAUTIFULLY WRAPPED AND THOUGHTFUL. I ALWAYS GO WITH A SNACK THAT IS EASY TO MAKE IN LARGE BATCH AND WARP IT UP IN A CELLOPHANE BAG AND TAG.
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BACON FAT POPCORN MIX 6 C rice chex cereal 4 C pretzel twists 3 C cheez-it crackers 1/3 C pepitas 1/2 C butter 1/4 C brown sugar
1 1/2 t garlic powder 1 t smoked paprika 1 t salt 1/2 t black pepper 3 T bacon fat 1/3 C corn kernels
1. Preheat oven to 300 F. Line a baking sheet with parchment paper. 2. Combine the chex, pretzels, cheez-its, and pepitas in a large bowl. 3. Heat a small saucepan over medium-low heat, add butter. Whisk until the butter is sizzling and brown bits appear on the bottom of the pan. 4. Remove butter from the heat immediately and pour it into a bowl. 5. Whisk in the brown sugar, garlic powder, smoked paprika, salt and pepper until combined. Pour the seasoned butter over the chex mixture and toss until everything is moistened and covered. Spread the mixture out on the baking sheet. 6. Bake for 1 hour. Remove from the oven and let cool. 7. To make the bacon fat popcorn, heat a pot over medium heat. Add the bacon grease. Once melted, add in the corn kernels. 8. Shake pan slightly and as soon as the kernels start popping, cover and continue to shake the pan until it’s all popped. Remove from the heat. 9. As soon as the chex mix comes out of the oven, stir popcorn into the mix in batches. 10. Toss the chex mixture and popcorn together. 11. Store in air tight container for up to 1 week.
WHISKEY GINGER CARAMEL CORN 12 C popped popcorn 1 C brown sugar 1/2 C butter, cubed 1/4 C honey 1/4 C molasses 1/2 T fresh ginger
1 t ground ginger 3/4 t ground cinnamon 1/2 t salt 1/2 t baking soda 1 t vanilla extract 2 T whiskey
1. Line 2 large baking sheets with parchment paper. Set aside. 2. Place popcorn in a large bowl, set aside. 3. In a small saucepan add the brown sugar, butter, honey, molasses, gingers, cinnamon and salt. Bring to a boil over medium heat, whisking constantly. Once boiling allow the caramel to boil without stirring for 5 minutes. 4. Remove from the heat; stir in baking soda. Stir in vanilla and whiskey. Quickly pour over popcorn and mix well. 5. Transfer to prepared baking sheet. Spread out into a flat sheet, working quickly since the caramel will harden quickly. 6. Allow caramel to set for 1 hour. 7. Store in air tight container. BUT TER CRUNCH 1 C butter 2 T water 1 C sugar 16 oz chocolate 1 T corn syrup 1 C chopped nuts 1. Line cookie sheet with parchment 2. In a sauce pan heat butter, sugar, water, and syrup over medium heat, stir frequently 3. Allow to simmer until it reaches 290 on a candy thermometer, or until dark golden brown. 4. Remove from heat, pour onto prepared parchment in an even layer. Let cool and harden. 5. In a double boiler, melt chocolate. 6. Pour over room temp butter crunch. Sprinkle chopped nuts over soft chocolate. 7. Break into small pieces and store in an air tight container. SEPTEMBER 16 • SUPPER CLUB SOCIAL
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DINING
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Cooking ahead and bringing your meals is great on your wallet and your waistline. once you get in the habit of it, it becomes easier and second nature. But what happens when life or work sends you on the road? most of us are guilty of swinging by in-nout for the ease of an on the go dinner, and honestly i love those nights. but being on the go, does not mean that take out and fast food are your only options. Take advantage of salad bars, pre portioned and cooked options, and of course, if you are staying in a hotel, the mini fridge!
AVOCADO CHICKEN SALAD
KARI’S CHICKEN SANDWICH
15 MINS SERVES 4-6
15 MINS SERVES 6
This chicken salad recipe is one of my top favorite recipes of any kind. It is adapted from a good friend of mine recipes, she always brought it to picnics and outdoor movies. I tend to eat it alone, but it is particularly delicious on Hawaiian rolls, sandwiches, and even lettuce.
My mother is the best picnicker. From early morning beach breakfast’s before school to outdoor concerts, my mother has picnicking in her blood. She came up with this sandwich recently as an office snack. She keeps all the ingredients in her mini fridge and is able to have lunch made each day, with little work.
IN GRE D I E N T S :
3 chicken breast, cooked and shredded, or meat from one rotisserie chicken, shredded 2 avocados, pitted 8 oz plain greek yogurt Juice of 1 lemon Salt and pepper Red pepper flakes IN ST RU C TI O NS :
In a large bowl, combine avocado, yogurt, and lemon juice, mashing a bit while mixing. Stir in chicken. Season with salt, pepper and red pepper flakes.
MINI IGLOO FRIDGE VIA URBAN OUTFITTERS
This recipe is based off of a packet of naan from Trader Joe’s. The ingredients will split well amongst the 6 slices of naan allowing you to purchase them on the go and have no left over ingredients. I NG REDI ENTS :
1 packet garlic naan 1 packet precooked chicken breast (or meat from one rotisserie chicken, shredded) 1 cucumber, sliced 6 oz red pepper hummus 6 oz crumbled goat cheese Arugula Basalmic glaze I NS TRUCTI O NS :
Spread hummus liberally over slice of naan. Top with arugula, cucumber, chicken, goat cheese and basalmic. Sprinkle with salt and pepper if desired. SEPTEMBER 16 • SUPPER CLUB SOCIAL
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KARI’S CHICKEN SANDWICH pg21 SEPTEMBER 16 • SUPPER CLUB SOCIAL
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DI NI NG
Granola is the easiest make-ahead, on the go, long lasting breakfast. It travels wonderfully, taste good on its own, or with yogurt or milk. Top it with fruit, or honey, or leave it be. However you eat it, granola is perfect to always have on hand. Keep a jar in your bag, and a yogurt in your mini fridge and you always have a filling snack. My goto granola recipe is closely guarded and not shared here, also, its my retirement plan, but these three recipes are just as delicious and filling.
HOMEMADE COCONUT OIL HONEY ALMOND GRANOLA INGREDIENTS:
DIRECTIONS:
1 C whole almonds 3 C old fashioned oats 1/2 t salt 1/3 C brown sugar 1/3 C honey 3 T coconut oil 1/4 t vanilla extract 1/4 t almond extract
1. Preheat oven to 350 degrees. 2. In a food processor pulse half of the almonds until they are finely chopped. Pour into a large bowl. Pulse the other half, pour them into the same bowl. 3. Pour the oats, salt, and brown sugar into the bowl with the almonds and stir to combine. 4. In a small microwaveable bowl, combine honey and coconut oil, and heat for 40 seconds. Stir to dissolve the coconut oil, and add the vanilla and almond extract. 5. Pour the honey mixture over the oats, and stir until evenly coated. 6. Pour the oat mixture evenly onto a parchment lined baking sheet. 7. Bake for 15 minutes, until golden brown around the edges. Let cool. 8. After it cools completely, break the granola into clusters and store in an airtight container.
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BLUEBERRY ALMOND GRANOLA
CARROT CAKE GRANOLA
INGREDIENTS:
INGREDIENTS:
DIRECTIONS:
3 C old fashioned oats 1/2 C slivered almonds 1/2 C whole almonds, chopped 1/2 t kosher salt 1/2 t ground cinnamon 2 t brown sugar 1 1/2 T coconut oil 1/4 C honey 2 1/2 t almond extract 1 t vanilla extract 1/2 C dried blueberries
2 C old-fashioned oats 1 C shredded carrots 1 C pecans 1 C walnuts 1/2 C shredded coconut 1/4 C maple syrup 1/4 C melted coconut oil 1 t ground cinnamon 1/2 t salt 1/4 t ground ginger 1/8 t ground nutmeg Pinch of cloves (optional) 1/2 C raisins
1. Heat oven to 350 degrees. 2. Add the oats, carrots, pecans, walnuts, coconut, maple syrup, coconut oil, cinnamon, salt, ginger, nutmeg, and cloves together in a large mixing bowl. Toss well until combined. 3. Spread the mixture out evenly on a baking sheet and bake for 25 minutes. 4. Remove and let cool until the granola reaches room temperature. Then add raisins and toss to combine. 5. Enjoy immediately, or store in a sealed container for up to 2 weeks.
DIRECTIONS: 1. Preheat oven to 300 degrees and line a baking sheet with parchment paper. 2. In a large bowl combine the oats, almonds, salt, cinnamon, and brown sugar, stirring until everything is combined. In a small bowl whisk together the coconut oil, honey, 2 teaspoons of almond extract, and vanilla extract. Pour the wet mixture into the dry and mix well. 3. Pour granola onto prepared baking sheet and spread into single layer. Place baking sheet in the oven and cook for 40-50 minutes, until is golden brown. 4. While the granola is baking place the dried blueberries in a small bowl with the remaining 1/2 t of almond extract and toss them together. 5. Remove granola from oven and stir in the dried blueberries. 6. Let granola cool completely before storing in an airtight container.
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DI NI NG This kale salad is made easily from a salad bar, and the key is the dressing mix. The recipe is part of Supper Club Social’s Recipe Club, you can find out more, sign up, and get the recipe here.
CHICKEN SALAD
Ingredients 2 scoops chopped bacon Apple cider vinegar Dijon mustard vinaigrette dressing Olive oil Salt and pepper Romain lettuce Shredded rotisserie chicken meat SPEEDY CHICKEN TACOS
Ingredients 3 C cabbage 4 scoops shredded carrots 1 C loosely packed fresh cilantro leaves 8 oz red or green salsa 1 can black beans 3 scoops corn Taco seasoning mix Shredded rotisserie-chicken breast meat 8 small taco-size whole-grain tortillas Instructions 1. In large bowl, toss cabbage with carrots, cilantro, and half of salsa; set aside. 2. In a large bowl, combine beans, corn, taco mix, and salt and pepper. Mix well. Stir in chicken, toss until all items are evenly coated. 3. Wrap tortillas in damp paper towels. Microwave on high 1 minute or until warm. 4. Add chicken mixture in tortillas topped with slaw mixture. Serve remaining slaw and salsa on the side. 26
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Instructions 1. With fork whisk vinegar, vinaigrette dressing, oil, salt, and pepper. 2. Place romaine in large serving bowl. Pour dressing over romaine; toss until coated. Add chicken and toss until well mixed. Crumble bacon; sprinkle over salad. PULLED-CHICKEN SANDWICHES
Ingredients 1 small rotisserie chicken 8 oz barbecue sauce 2 T red wine vinegar 6 rolls ½ lb. deli coleslaw Carrot and celery sticks Instructions 1. Remove skin and bones from chicken, shred meat. 2. In small bowl, combine chicken, barbecue and vinegar. Whisk with fork well. 3. Spoon chicken mixture onto bottom halves of rolls and top with coleslaw and top of roll. Enjoy with carrot and celery sticks.
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A KEY TO EATING ON THE GO IS UTILIZING THE GROCERY STORE SALAD BAR. HIGH END GROCERY STORES HAVE MORE OPTIONS THAN YOUR STANDARD ONE, BUT WHATEVER STORE YOU HAVE NEAR BY WILL WORK. YOU CAN GRAB THE EXACT AMOUNT OF INGREDIENTS YOU NEED TO ADD TO YOUR SALAD, TACO, SANDWICHES, ETC. ALL THE RECIPES ON THESE TWO PAGES (AND PAGE 19) CAN BE BUILT WITH WHAT YOU CAN FIND AT A SALAD BAR (OR HOT BAR) AND INGREDIENTS PORTIONED DIRECTLY FOR THE RECIPE. SALSA VERDE CHICKEN ENCHILADAS
Ingredients: 1 (16 oz) jar Salsa Verde 16 oz shredded pepper jack cheese Shredded rotisserie chicken meat 8 medium (soft taco size) flour tortillas BURRITO BOWLS
1. Combine chicken, 1 cup salsa verde, and 1 cup cheese in a bowl. Spoon about 1/3 cup mixture down the middle of a tortilla. Fold sides over and place seam side down on a microwave safe plate or dish. 2. Repeat until all tortillas and chicken has been used. 3. Top with remaining salsa and 1 cup shredded cheese. 4. Cook in microwave until cheese bubbles, about 2 and a half minutes.
Ingredients 3 scoops rice (from the hot bar) 8 oz salsa 6 scoops Romaine lettuce 2 scoops corn 2 scoops black beans 2 scoops Roma tomatoes, diced 8 oz shredded cheddar cheese 1 avocado, halved, seeded, peeled and diced 1 bunch cilantro, leaves torn off 1 lime, cut in fourths Sour cream
A lot of stores sell pre cooked hardboiled which are a great way to add protein to your day. Grab a couple and keep them in your mini fridge. Salad bars also tend to offer hard boiled eggs.
Instructions 1. Combine all ingredients. 2. Squeeze lime juice over mix, top with sour cream. SEPTEMBER 16 • SUPPER CLUB SOCIAL
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#NOSADDESK
KBREAKFASTS
#NOSADDESKBREAKFASTS
I can’t say for certain that breakfast is the most important meal of the day, but I do believe that how you start your day, puts you on the path for how your day will go. If I splurge and pick up a doughnut on the way in to the office, I am more likely to eat poorly the rest of the day. I make a smart choice, I am more likely to stay on that path the rest of the day. With busy schedules, I know breakfast can get shoved to the bottom of our priority list, but there is no reason for that. So many breakfast dishes can be made over the weekend to get you through the week. Our favorites are frittatas (or quiches, or tarts, basically all the same), they are fulling, last well in the fridge, and reheat beautifully. The more you add in, the better.
VERY FULL TART
Serves 4-6
1 red bell pepper 1 yellow bell pepper 6 T olive oil + 1 medium eggplant, cut into 2-inch dice 1 sweet potato, peeled and cut into 1-inch dice 1 zucchini, cut into 1-inch dice 2 sweet onions, thinly sliced 2 bay leaves 11 oz pie crust dough 8 thyme sprigs, leaves picked 1/3 C ricotta 5 oz feta 10 cherry tomatoes, halved 3 eggs 1 C heavy cream Salt and pepper 1 pie crust 1. Preheat the oven to 450 degrees. 2. Cut bell peppers in half and de-seed. Discard the stems and seeds. Place peppers in a small oven-proof dish, drizzle with olive oil and place on the top shelf in the oven. 3. Mix eggplant in a bowl with 4 T of olive oil, salt and pepper. Spread on large baking pan and place in the oven on the shelf beneath peppers. 4. After 12 minutes add sweet potato dices to the eggplant stir gently. Return to the oven for another 12 minutes. 5. Add zucchini to the pan, stir and cook for 10 30
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to 12 minutes. 6. Remove all from the oven and reduce the temperature to 325 degrees. 7. Cover the peppers with foil and cool, then peel and tear roughly into strips. 8. Heat 2 T of olive oil in a frying pan on medium heat. Saute the onions with the bay leaves and some salt for 25 minutes, stirring occasionally. Remove from the heat, discard the bay leaves and set aside. 9. Butter a 9-inch loose-bottomed tart pan. Line the pan with the dough, pressing it into the corners and leaving the excess hanging over the top edge. Fill it with pie weights or dried beans. Bake the crust for 30 minutes. 10. Remove weights, bake for 10 -15 minutes more, or until golden brown. Remove and allow to cool. 11. Scatter onion over bottom of the crust, top with roasted vegetables. 12. Scatter half the thyme leaves over. Next, dot the vegetables with small chunks of both cheeses and then with the tomato halves, cut-side up. 13. Whisk eggs and cream in a small bowl with salt and pepper. 14. Pour this mix into the tart; the top layer of tomatoes and cheese should remain exposed. 15. Scatter the remaining thyme over the top 16. Place in the oven and bake for 35-45 minutes, or until filling sets and turns golden. 17. Remove and allow to rest for at 10 minutes before releasing the tart from the pan and serving.
POTATO AND SAUSAGE FRITTATA
Serves 4-6
6 T olive oil 1 lb baking potatoes, diced 1 lb sweet Italian sausage 1 sweet onion, thinly sliced 1 t curry powder 1 t garlic powder 1 t smoked paprika 1 t oregano 1 t dried basil 1 t dried red pepper flakes 1/2 t ginger 1/2 t dill Salt and pepper 8 eggs 1/2 C whole milk or cream 1. Preheat the oven to 450 degrees. 2. In a medium sauce pan, bring 5 C water to a boil. Sprinkle in a pinch of salt. 3. Once boiling, add in Italian sausage. 4. Cook for about 7-10 minutes, until sausage has cooked through and no longer transparent. 5. Remove sausage, and let cool. 6. Once cool enough to handle, slice sausage in 1/4 inch rounds. 7. In a cast iron pan, over medium heat, add 2 T olive oil. 8. Add in diced potatoes, stir to coat in olive oil. 9. Sprinkle spices into pan, stir to combine. 10. Cook for 7-10 minuets, until potatoes are soft. 11. Stir in sausage, cook until golden brown, stirring occasionally. 12. In a small bowl, whisk eggs and milk. 13. Pour egg mixture into pan, mixing well with potato and sausage mixture. 14. Place in oven and bake for 30-40 minutes until cooked all the way through. 15. Let cool prior to serving. 16. Store in airtight container for up to 1 week.
OUR FA V ORI TE FRI T T A T A A D D I N S : • • • • • • • • • •
Diced bacon Sausage Ham Cheese, any cheese Spinach, cooked or raw Mushrooms, sautéed or raw Potatoes Herbs, dried or fresh Brussel sprouts Asparagus
OTHE R MA KE A HEAD B R E A KFA ST FA VO RITES • Granola page 22 • Breakfast burritos: Cook through and wrap in tinfoil. Warm in microwave or oven right before eating. • Overnight oats • Homemade breakfast sandwiches • Oatmeal bakes
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SPINACH AND CHI
Serves 4-6
2 T olive oil 16 oz chickpeas, rinsed and drain 1/2 t smoked paprika 1/2 sweet onion, thinly sliced 2 cloves garlic, minced 1/2 t dried oregano 1/2 t crushed red pepper flakes 2 C spinach, chopped 1/2 C cherry tomatoes, halved 6 eggs 1/2 C whole milk 1/4 C crumbled feta
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CKPEA
FRITTATA
1. Preheat the oven to 375 degrees. 2. In a large cast iron pan, heat 1 T olive oil over medium-high heat. 3. Add chickpeas and paprika, cook for 3 to 4 minutes or until golden brown. 4. Add remaining olive oil to skillet. 5. Stir in onions and garlic, saute 3-4 minutes or until onion and garlic soften. 6. Stir in oregano, red pepper flakes, spinach, and tomatoes. Saute until spinach begins to wilt. Reduce heat and season with salt and pepper, to taste. 7. In a medium bowl, mix together eggs and milk. 8. Stir into skillet. 9. Sprinkle with feta and place in oven. 10. Bake 15-25 minutes until set. 11. Let cool before serving.
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o r f y p o u u, s os
o
f oup f h g u o or me p en , s ou
e e r h t or
SOUP TENDS TO BE THOUGHT OF AS A COLD SEASON DISH. FOR MOSTLY GOOD REASONS. IT IS WARM, ITS COZY, AND STORES WELL FOR A LONG WINTER. BUT I HAVE TO SAY, I HAVE BEEN EATING SOUP ALL SUMMER AND LOVE IT. MOST SOUPS ARE JUST AS DELICIOUS COLD, SO NO NEED TO OVERHEAT ON A SUMMER EVENING. BUT THE BEST PART, YOU DONT HAVE TO TURN ON YOUR OVEN. A QUICK 30 MINUTES ON THE STOVE, OR A FEW HOURS IN THE CROCKPOT (SEE PAGE35) AND YOU HAVE A DELICIOUS MEAL, WITHOUT SLAVING IN A HOT KITCHEN, PLUS THE LEFTOVERS ARE PERFECT FOR A QUICK, EASY LUNCH. CAULIFLOWER SOUP WITH HERB GOAT 5. Add wine and cook over high heat until reduced by half. Add the stock and the thyme bundle and bring CHEESE 50 min serves 4-6
to a boil. Reduce the heat to low. Let simmer, stirring INGREDIENTS occasionally, until the vegetables are tender, about One large head of cauliflower, cored 30 minutes. Discard the thyme bundle. 1/4 C olive oil 6. Meanwhile, toss the cauliflower florets and brussels 1 medium leek, white and light green parts only, coarsely sprout leaves each with 1 tablespoon of olive oil and chopped season with salt. Pour onto foil lined baking sheet. 1 large garlic clove, minced 7. Roast for 15-18 minutes until lightly browned. Kosher salt 8. In a small bowl, mix the goat cheese with the chives 1 large baking potato, peeled and cut into 1-inch pieces and chopped thyme. 3/4 C dry white wine 9. Using an immersion blender, puree the soup until very 1 quart chicken stock smooth. 3 thyme sprigs tied in a bundle, plus 1 teaspoon chopped 10. Return the soup to the saucepan and stir in the cream, leaves season with salt. 8 brussels sprouts (6 ounces), trimmed and separated 11. Ladle into bowls and top with the roasted brussels into leaves sprout leaves and cauliflower florets. Sprinkle the 4 oz cold fresh goat cheese, crumbled herb goat cheese on top and serve hot. 2 T snipped chives 1/4 C heavy cream MEXICAN CHICKEN LIME SOUP 30 mins Serves 6 INSTRUCTIONS 1. Preheat the oven to 375°. INGREDIENTS 2. Cut 1/4 of the cauliflower into 1/2-inch florets. 2 T olive oil Coarsely chop remaining 1 onion, finely chopped cauliflower. 6 cloves garlic, thinly sliced 3. In a large saucepan, heat 6 skinless, boneless chicken thighs, cut into pieces 2 T of the olive oil. 2 canned chipotle chiles in adobo sauce, finely chopped, Add the leek, plus 2 tablespoons adobo sauce garlic and salt. 6 C chicken broth Cook over 1/2 C chopped fresh cilantro m e d i u m Juice of 2 limes heat, stirring Salt and pepper occasionally, 1 hass avocado, thinly sliced lengthwise into 12 pieces until soft. Crushed tortilla chips 4. Stir in the potato and 1. In a large saucepan, heat the olive oil over mediumthe chopped high heat. Stir in the onion and garlic, lower the heat cauliflower. to medium and cook until the onion begins to brown, CAULIFLOWER SOUP WITH HERB GOAT CHEESE
about 7 minutes. 2. Increase the heat to high, push the vegetables to the side of the pan, add the chicken and cook, stirring, until golden, about 5 minutes. 3. Stir in the chipotles and adobo sauce, then stir in the chicken broth. 4. Lower the heat and simmer for 15 minutes, skimming any foam. Stir in the cilantro and lime juice; season with salt and pepper. 5. Place 2 avocado slices in each of 6 soup bowls and pour in the soup. Top with the tortilla chips.
BLACK BEAN AND ALMOND SOUP
50 mins Serves: 4
INGREDIENTS 2 T extra-virgin olive oil 1 large red onion, finely chopped Salt and pepper 4 cloves garlic, finely chopped 1/2 t ground cumin 2 15 ounces cans black beans, drained and rinsed 4 C chicken broth 1/2 C lightly packed fresh cilantro leaves 1/4 C sliced almonds, toasted, plus more for serving Sliced avocado, for serving Plain Greek yogurt or sour cream, for serving INSTRUCTIONS 1. Heat oil in a medium pot over medium heat. Add onion, season with salt and pepper, and cook, stirring occasionally, until softened and golden. 2. Add garlic and cumin and cook, stirring, until fragrant 3. Add beans and broth; bring to a boil. 4. Reduce heat; simmer until beans are heated through and creamy, about 10 minutes; let cool 10 minutes. 5. Add some cilantro and almonds. Using an immersion blender, pulse until beans are coarsely chopped but not pureed (do not over-process). 6. Divide soup among bowls and serve with cilantro, almonds, avocado, and yogurt.
CHORIZO AND WHITE BEAN STEW
45 minutes Serves: 4
INGREDIENTS 2 tablespoons olive oil, divided, plus more for drizzling 1 lb fresh Mexican chorizo or Italian sausage 1 large onion, thinly sliced
CHORIZO AND WHITE BEAN STEW
4 garlic cloves, finely chopped 1 sprig thyme 2 15-ounce cans cannellini beans, rinsed 2 cups low-sodium chicken broth Salt and pepper 5 ounces baby spinach (about 10 cups) Smoked paprika (optional) INSTRUCTIONS 1. Heat 1 T oil in a large skillet over medium heat. Add sausage and cook, turning occasionally, until browned and cooked through, 15-20 minutes. Transfer sausage to a plate. 2. Reduce heat to medium. Heat remaining 1 T oil in same skillet. Add onion, garlic, and thyme sprig. 3. Cook, stirring occasionally, until onion is softened, 5-8 minutes. Add beans and broth and cook, crushing a few beans with the back of a spoon to thicken sauce, until slightly thickened, 8-10 minutes. Season with salt and pepper. 4. Add spinach by handfuls and cook just until wilted, about 2 minutes. 5. Slice chorizo into stew. Divide stew among bowls; drizzle with oil and sprinkle with paprika. SEPTEMBER 16 • SUPPER CLUB SOCIAL
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CREAMY SPINACH AND 38 SUPPER CHICKPEA SOUP CLUB SOCIAL•SEPTEMBER 16
CREAMY SPINACH AND CHICKPEA SOUP 1 hour, 15 minutes Serves: 6 INGREDIENTS 5 T olive oil 2 shallots, diced 4 cloves garlic, minced 2 T ginger, minced 30 oz chickpea, drained 5 C chicken broth 1 t salt 6 C packed spinach 1 1/4 t curry powder Juice of 1/2 lime 2 T mint leaves
pepper. Cook until leeks are softened. Add sausage and thyme; cook until sausage is golden brown. 2. Add broth and beans; bring to a boil. Reduce heat and simmer, stirring occasionally, until beans are heated through and creamy, about 10 minutes. 3. Add celery and cook until crisp-tender, about 2 minutes. Remove thyme; season with salt and pepper. 4. Divide soup among 4 bowls and garnish with celery leaves.
AVOCADO, RADISH, AND BASIL SOUP
15 minutes Serves: 5
INGREDIENTS 2 chilled avocados 3 C cold water 1 1/2 T coarse salt INSTRUCTIONS 1 1/2 C basil leaves, plus more for serving 1. Heat 3 T olive oil over medium heat in a large soup 3 trimmed large radishes pot. Add shallots, cook until translucent~5 minutes Freshly ground pepper 2. Add garlic and ginger, cook until fragrant. 3. Pour in chickpeas, broth, and salt. INSTRUCTIONS 4. Bring to simmer, cover and cook until chickpeas are 1. Scoop flesh from avocados and puree with water, salt, soft~25 minutes. and basil in a blender until smooth. 5. Add spinach and cook until soft and bright green. 2. Add radishes, and pulse until chunky, about 4 times. 6. In a separate pan, heat 2 T olive oil, stir in curry powder Season with pepper. and cook until aromatic~30 seconds 3. Refrigerate until cold, about 1 hour. 7. Blend soup with blender, ladled into bowl, drizzle curry 4. Stir well, and garnish with julienned radish and basil sauce, lime, and mint. leaves if desired before serving.
MIXED-BEAN SOUP WITH ANDOUILLE LEMONY CHICKEN AND ORZO SOUP 45 minutes Serves: 4 AND CELERY 40 mins Serves: 6 INGREDIENTS 2 T olive oil 2 leeks, white and pale-green parts only, halved lengthwise, thinly sliced, and washed well Pinch of red-pepper flakes Coarse salt and pepper 12 oz andouille cut into 1/4-inch-thick slices 3 sprigs thyme 5 C chicken broth 3 cans beans, such as cannellini, roman, and black-eyed peas, drained and rinsed 2 stalks celery, thinly sliced (about 1 cup), plus celery leaves, for garnish
INGREDIENTS 1 T olive oil 1 medium leek, white and pale-green parts only, halved lengthwise, sliced crosswise 1/2-inch thick 1 celery stalk, sliced crosswise 1/2-inch thick 12 oz skinless, boneless chicken thighs 6 C low-sodium chicken broth Salt and pepper 1/2 C orzo 1/4 C chopped fresh dill Lemon halves (for serving)
INSTRUCTIONS 1. Heat oil in a large heavy pot over medium heat. INSTRUCTIONS Add leek and celery and cook, stirring often, until 1. Heat oil in a large pot over medium-high heat. Add vegetables are soft, 5-8 minutes. leeks and red-pepper flakes; season with salt and SEE THE REST OF THE RECIPE ON PAGE43 SEPTEMBER 16 • SUPPER CLUB SOCIAL
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SLOW COOK.
I don’t know the story, or the history, of the slow cooker, but I feel like I who was fed up with spending all day in the kitchen, or maybe it came godsend to every working person. And student! (Who is really a work those are just mean. All you need to do is toss in the ingredients, set is probably even better than if you had cooked for hours, honestly. Th cuts, and veggies, into gourmet dishes. It is also a DREAM for dinne yet have a slow cooker, I urge you to put it in your Amazon basket, qu
. EAT EASY.
I should. I want to kiss the inventor. My guess it was 1950’s housewife e about when women began entering the work force, either way, it is a king person!) Some slow cooker recipes call for a lot of prep work, but t the timer, and come home that night to an amazing dinner. One that he slow cooker also is very budge friendly, turning less desirable meat er parties, let it do the work while you clean and decorate. If you don’t uick!
SLO W CO OK E R P O RK RA M EN
BU TTERN U T SQU ASH SOUP
3 pounds boneless pork shoulder Salt 1 yellow onion, chopped 6 garlic cloves, chopped 1 2-inch piece fresh ginger, peeled and chopped 8 chicken broth 1 leek, halved lengthwise and coarsely chopped (white and green parts) 1/4 pound mushrooms, chopped Soy sauce 1. Sesame and/or chile oil, 1 1/2 pounds ramen noodles 8 large eggs, soft boiled 2. 4 green onions, finely chopped
1 medium butternut squash, peeled and cubed 1 can of coconut milk 1 C vegetable broth 1/2 cut sweet onion 2-3 garlic cloves, minced 1 T basil, minced (or dried), plus more for serving Salt and pepper to taste Lemon pepper to garnish
Active: 30 mins Total 9 hrs Serves: 8
1. Combine the pork, yellow onion, garlic, ginger, leek, mushrooms, and broth in the slow cooker. 2. Cover and cook on the low-heat setting for 8 hours. The pork should be very tender and the broth should be fragrant. 3. Transfer the pork to a cutting board. Using 2 forks, break the pork into bite-size chunks, removing and discarding any large pieces of fat. 4. Strain the broth through a fine-mesh sieve into a bowl and discard the solids. Using a large spoon, skim off and discard any fat from the surface of the broth. Return the pork and broth to the slow cooker and season to taste with soy sauce and sesame and/or chile oil. Cover and cook on the low-heat setting for about 30 minutes to warm through. 5. Cook the ramen noodles according to the package directions.* 6. Divide the noodles evenly among individual bowls. Ladle the broth and pork over the noodles, dividing them evenly, then sprinkle with the green onions. 7. If desired, top each bowl with a halved softboiled egg and serve right away.
*If you are making this dish for lunches, skip preparing
the noodles, and add them to the tupperwear in the morning, by the time you rewarm the soup, the noodles will be soft and ready to go.
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Active: 15 mins Total 3-6 hrs Serves: 8
1. Place all ingredients up to lemon pepper, in crockpot. Cook on low for 6 hours or high for 3 hours. 2. Blend using an immersion blender. 3. Serve, garnish with lemon pepper and basil.
SLOW CO OKER ASI AN CHIC KEN LETTU CE WRAPS Active 15 minutes Total: 3.5 hours Makes:12 wraps
1 T olive oil 2 lbs ground chicken 3 cloves garlic, minced 1 red bell pepper, cored and finely chopped 1/2 yellow onion finely chopped 1/2 C hoisin sauce 2 T soy sauce Salt and pepper 8 oz can sliced water chestnuts, drained and rinsed 1 1/2 C cooked white rice 3 green onions, sliced 1 T rice vinegar 2 heads iceberg lettuce 1. In a medium sauce pan over medium heat, add 1 T olive oil. Add chicken and garlic, cook until chicken is cooked through. 2. Pour mixture into slow cooker. 3. Add bell pepper, onion, hoisin sauce, soy sauce, salt and pepper. Toss mixture. 4. Cover and cook on low heat 2 - 3 hours until chicken is tender. 5. Stir in water chestnuts, cooked rice, green onions, rice vinegar, and sesame oil, cook until heated through 3 - 5 minutes.
SLOW COOKER PORK RAMEN
6. Season with additional salt as desired. 7. Separate iceberg lettuce leaves and serve with chicken filling.
SLOW COOKER BASIL CHICKEN IN COCONUT CURRY SAUCE Prep time: 10 mins Total: 3.5-8 hours Serves 6-8
6 boneless, skinless chicken thighs, Salt and pepper 1 t oil 2 (13.5 ounce) cans coconut milk 2 T dried basil leaves 2 t salt 3/4 t pepper 1 1/2 T yellow curry powder 1/2 t chili powder 1 large red onion, chopped 8 cloves garlic, minced 2 jalapeños, seeded and finely chopped 1 T cornstarch 1 T COLD water 1 t fresh ginger, grated or minced 1/2 cup fresh cilantro, chopped 1. Salt and pepper each chicken thigh. 2. In a crock pot combine coconut milk, basil, 2 teaspoons salt, 3/4 teaspoon pepper, yellow curry, and chili powder (to taste). Stir to combine. 3. Add the chopped red onions, garlic, and jalapeños. 4. Add chicken and stir to combine. 5. Cook on high for 4-5 hours, or on low for 6-8 hours. 6. Remove the chicken from the slow cooker and transfer to a plate or cutting board. Let cool for a couple minutes. 7. Add the ginger to the slow cooker. 8. In a small bowl, combine cornstarch and 1 tablespoon COLD water. Stir until smooth. Add to the crock pot and stir. 9. Shred the chicken, removing any tough bits. 10. Return meat to slow cooker and stir. Return the lid and cook for another 10 minutes. 11. Season with salt and pepper to taste. Stir in the cilantro. 12. Serve with rice, cauliflower rice, or naan. 44
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BARBACOA TACOS Prep time: 10 min Total time: 4.5 hours Serves: 8-10
3 lbs chuck roast, cut into 2-inch chunks 4 cloves garlic, minced 2 chiptoles in adobo sauce, chopped 1 4-ounce can chopped green chiles 1 small white onion, finely chopped 1/4 C fresh lime juice 2 T apple cider vinegar 3 bay leaves 1 T ground cumin 1 T dried oregano 2 t salt 1 t black pepper 1/4 t ground cloves 1/2 C beef broth 8-10 taco size tortillas 2 avocados, sliced Sour cream Shredded cheese 1. Combine all ingredients in slow cooker. Toss to combine. 2. Cover and cook on low for 6-8 hours, or on high for 3-4 hours, until beef is tender and falls apart easily. 3. Shred the beef into bite-sized pieces inside of the slow cooker. 4. Toss the beef with the juices, then cover and let the barbacoa beef soak up the juices for an extra 10 minutes. 5. Remove the bay leaves. Use a slotted spoon to remove the barbacoa beef to a bowl. 6. Divide meat evenly amongst tortillas. 7. Top with avocado, sour cream, and shredded cheese. *If not using immediately, refrigerate the barbacoa beef with its juices in a sealed container for up to 5 days. Or freeze it for up to 3 months.
1 C brown sugar 1 T sesame oil 1 T minced garlic ¼ t red chili flakes 4 C broccoli florets 2 T corn starch + 4 tablespoons cold water 6 C prepared rice 1. Add steak, beef broth, soy sauce, brown sugar, sesame oil, garlic, and chili flakes to crockpot. 2. Cover and cook on high for 2-3 hours or low 4-5 hours. 3. 30 minuets prior to timer going off, uncover the slow cooker. 4. In a small bowl whisk corn starch and water until dissolved. 5. Add to slow cooker and stir. Cover and allow to cook another 30 minutes. 6. Just before serving, place broccoli in a large microwaveable bowl. Fill with ½ inch of water, and place a damp paper towel over the bowl. 7. Microwave on high for 3 minutes. Drain, stir broccoli into slow cooker 8. Serve over prepared rice.
CONT FROM PAGE 37
AND ORZO SOUP
LEMONY CHICKEN
2. Add chicken and broth; season with salt and pepper. Bring to a boil, cover, reduce heat, and simmer until chicken is cooked through, 15-20 minutes. Transfer chicken to a plate. Let cool, then shred chicken into bite-size pieces. 3. Return broth to a boil. Add orzo and cook until al dente, 8-10 minutes. 4. Remove pot from heat. Stir in chicken and dill. Serve with lemon halves for squeezing over
SLOW COOKER BROCCOLI BEEF Prep time: 15 mins Total 4.25 hours Serves: 4
1.5 lb flank steak, sliced into 2 inch pieces 1 C beef broth 1 C soy sauce SEPTEMBER 16 • SUPPER CLUB SOCIAL
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SAKE AND GINGER SOBA NOODLE SALMON STIR FRY
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SAKE AND GINGER SOBA NOODLE S A L M O N S T I R F R Y.
Prep time: 20 min Total time: 45 min Serves: 4
3/4 C sake, divided 1/4 C + 2 T soy sauce, divided 2 T fresh ginger, grated 2 cloves garlic, minced or grated 2 t sambal oelek (chili paste) 2 T sesame oil, plus more for cooking 1 1/2 lb salmon, cut into bit size pieces 6 green onions, chopped 2 bunches broccolini, stalks halved lengthwise 1 1/2 C frozen edamame 1 (3 ounce) box soba noodles 2 T toasted sesame seeds 1. In a medium bowl, combine 1/4 cup of the sake, 1/4 cup of the soy sauce, the ginger, garlic sambal oelek and sesame oil. 2. Whisk until combined, add salmon and gently toss. Allow salmon to sit in the marinade for 30 minutes. 3. While salmon marinates, cook the soba noodles according to package directions. 4. Heat about a tablespoon of sesame oil in a tall skillet over high heat. 5. Drain half the salmon from the marinade and cook each side for 2-3 minutes, until just cooked. 6. Remove and repeat with the remaining salmon. Cover the salmon loosely with foil and let rest 5 minutes. 7. Add another tablespoon of oil to the pan. Add the green onions and stir fry for 2 minutes . 8. Add the 1/4 cup sake, broccolini, edamame and the reserve marinade. Cook, stirring, for 3-5 minutes until liquid has reduced slightly. 9. Add the remaining sake and soy sauce. Toss the soba noodles, along with the salmon and all of the juices from the salmon, into the wok. 10. Cook another 3-4 minutes or until warmed throughout and the sauce has thickened. 11. Serve with sesame seeds.
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C A C I O -E-P E P E
Total Time: 15 mins Serves 2-4
Salt, to taste 12 oz pasta (spaghetti or bucatini) 6 T unsalted butter 1 1/2t freshly ground pepper 1 C freshly grated Parmesan 1 egg yolk 1. Bring a pot of water to a boil and add some salt to the water . 2. Add the pasta and cook according to package instructions. 3. Reserve 1/2 cup pasta water, then drain. 4. In the same pot the pasta was boiled in, add 1/3 cup of the pasta water. Melt your butter into this and add the pepper. 5. Return the cooked pasta to the pot and toss to coat. Add the cheese and egg yolk and, using tongs, toss the ingredients together until combined. 6. If pasta seems a little sticky, add the remaining pasta water. If wet, add more cheese. 7. Taste for seasoning and adjust as necessary.
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SWEET FOR DAYS
COOKIES ARE MY GO-TO GIFT AND DESSERT, BUT THEY HAVE A 24 HOUR RULE. PREFERABLY A 24 MINUTE RULE, BUT REALLY 24 HOURS AFTER BAKED, COOKIES SHOULD BE CONSUMED WITH 24 HOURS TO BE ENJOYED AT THEIR BEST. SO HOW DO YOU COMBAT THE MAKE AHEAD, BE PREPARED DILEMMA? FROZEN COOKIE BALLS. MAKE THE DOUGH WHEN YOU HAVE TIME, SCOOP, AND FREEZE. THEN POP THEM INTO THE OVEN RIGHT BEFORE SERVING OR GIFTING, AND EVERYONE WILL THINK YOU ARE SO ON TOP OF YOUR GAME. PLUS, THEY SAVE THE DAY WHEN YOU NEED A LAST MINUTE GIFT! BARS AND CRUMBLES ARE ANOTHER WONDERFUL MAKE AHEAD DESSERT THAT CAN BE MADE UP TO 3 DAYS BEFORE. CRUMBLES GET BETTER THE LONGER THEY SIT AS THEY LET THE FLAVORS MIX. AND BARS HOLD THEIR MOISTNESS WELL OVER TIME. WHICH MAKES THEM A BETTER OPTION TO MAIL TO FRIENDS AND FAMILY THAN COOKIES!
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Apple & Blackberry Crisp INGREDIENTS:
DIRECTIONS:
3 lbs apples 1 pint blackberries 1 t orange zest 1 t lemon zest Juice of 1 lemon ½ C brown sugar 3 T. corn starch 1 t cinnamon Dash of nutmeg 1 C flour ½ C brown sugar 1 ½ sticks butter 1 Coats Pinch of salt
1. Pre-heat an oven to 350F. Butter a square baking dish. 2. Peel apples and cut into 1” cubes. 3. In a large bowl, combine the apples, blackberries, orange zest, lemon zest, lemon juice, brown sugar, cornstarch, cinnamon and nutmeg. Stir well to combine. 4. Pour into prepared baking dish. 5. In another bowl combine the flour, brown sugar, butter, oats, and large pinch of salt. Using a pastry blender, mix well making sure the butter is incorporated and the mix resembles sand. 6. Spread topping over the apple and blackberry mixture and bake for 45 – 50 minutes or until the apples are tender and the fruit juices in the crisp are bubbling around the edges. 7. Transfer the baking dish to a wire rack and cool for 10 to 15 minutes. 8. Serve warm with a large scoop of ice cream or crème fraiche.
PALEO STRAWBERRY CRUMBLE Total time: 40 minutes Serves: 4
INGREDIENTS: 4 C strawberries, halved 2 T tapioca starch 2 t pure vanilla extract 1 T fresh lemon juice 1 T pure maple syrup
1 C almond meal/flour ½ t kosher salt 3 T coconut oil 3 T pure maple syrup
DIRECTIONS:
Apple and blackberry crisp
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1. Preheat the oven to 350 degrees F. 2. In a mixing bowl, toss together the strawberries, starch, vanilla, lemon juice, and 1 T maple syrup. 3. Transfer to an 8” x 8” baking pan. 4. Mix together meal/flour, salt, oil, and 3 T maple syrup in a mixing bowl. 5. Evenly spread it over the strawberries and bake in the oven for 30 minutes, until the strawberries are juicy and bubbly and the topping is golden-brown. 6. Let stand for 10 minutes before serving with ice cream.
Baseball bars
baseball bars
Total time: 40 minutes Serves: 8
INGREDIENTS: 2/3 C butter 1 C brown sugar 1/4 C light corn syrup 1/4 C chunky peanut butter 1 T vanilla 4 C oats 12 oz chocolate chips 12 oz butterscotch chips 2/3 C chunky peanut butter 1 C chopped nuts DIRECTIONS: 1. Preheat oven to 350, butter a 9 inch baking pan 2. Melt butter and brown sugar. Whisk in corn syrup. Stir in 1/4 C peanut butter and vanilla, mix well. 3. Fold in oats. 4. Place in oven and cook for 10-12 minutes until golden brown. 5. In the meantime, in a double boiler melt chocolate chips, butterscotch chips, and 2/3 C peanut butter. 6. Remove crust from oven and allow to cool briefly. 7. Pour melted chocolate mix over crust, top with chopped nuts. 8. Place in fridge and allow to harden. 9. Cut into squares and serve at room
Salted Chocolate chip cookies Total time: 40 minutes Makes:
INGREDIENTS: 1/2 C butter, room temperature 2 T granulated sugar 2 T White sugar 3/4 C brown sugar 1 egg, room temperature 1 t vanilla 1 3/4 C flour 3/4 t baking soda 1/2 t salt 6 oz chocolate Flake salt for seasonings DIRECTIONS: 1. In a medium bowl, beat sugars and butter on medium speed until light and fluffy, about 5 minutes. 2. Add the egg and vanilla, beat until both are well mixed. Scrap down with spatula when needed. 3. In a different medium bowl, whisk flour, baking soda, and salt. 4. With mixer on low, slowly pour in the flour mix. Mix until well combined. 5. Add chocolate and stir in.
6. Using a cookie scooper, scoop dough onto a prepared cookie sheet. Let chill for at least 24 hours to allow flavors to mix. 7. Or place chilled cookie dough balls in an air tight container and place in fridge for up to three months. 8. When you are ready to bake cookies, pre heat oven to 350. 9. Place frozen cookie balls on cookie sheet, sprinkle with flaky salt and place directly into oven. Cook for 8-10 minutes until cookies are golden brown. 10. Enjoy within 24 hours. *The base of this chocolate chip recipe is what I use for almost all of my other cookies. Leave out the chocolate chips and substitute any other add in you want, oatmeal and raisins, Reese’s peanut butter cups, macadamia nuts, and walnuts, almonds and twix, whatever you are craving, add it to this base and you will be good to go!
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