The other night I posted my adventures in cooking with my sister on Instagram Stories and you guys asked for the recipes I used- here they are! My dad was super impressed with what we cooked, by the way, and I have to admit that even though it was our first time really cooking, I was really happy with the way everything turned out! Here’s what we made…
Tell me, what are of YOUR favorite recipes to cook? Give me easy ones, please :)
FISH TACOS (with red cabbage, jalapeno and lime slaw)
- 1/2 cup sour cream or plain Greek yogurt
- 1 garlic clove, minced
- 2 limes
- 1 1/4 teaspoons kosher salt, plus more as needed
- 1/2 small head of red cabbage, thinly sliced (4 cups)
- 1/4 cup thinly sliced scallions
- 1 to 2 jalapenos, seeded and minced
- 2 tablespoons extra-virgin olive oil, plus more as needed
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 12 oz. skinless flaky white fish (such as hake or flounder)
- Corn tortillas
- Sliced avocado for serving
- Fresh cilantro laves for serving
In a small bowl, stir together the sour cream and garlic. Finely grate the zent of 1 lime into the sour cream (reserve the bald lime). Season to taste with salt. Set this lime garlic sauce aside.
In a large bowl, toss together the cabbage, scallions, and jalapeno. Squeeze in 2 teaspoons lime juice (from the bald lime) and the 2 tablespoons olive oil. Season with 1/2 teaspoon each of salt and pepper. Set this slaw aside.
Arrange an oven rack 4 to 6 inches from the heat source, and heat the broiler to high.
In this small bowl, whisk the cumin, chili powder, and remaining 3/4 teaspoon salt together to combine. Place the fish on a rimmed baking sheet, and rub the spice mixture all over the fish; then coat it lightly with olive oil. Broil, turning the fish over halfway through, until it is just cooked through, 3 to 4 minutes per side.
To serve, flake the fish with a fork. Lightly toast the tortillas over the open flame of a burner or in a large dry skillet over high heat. Fill each tortilla with fish, slaw, and avocado slices if using. Top the filling with the lime garlic sauce and cilantro leaves. Cut the remaining lime into wedges, and serve them alongside.
Makes about 4 cups
- (1) 13.5 oz. can coconut milk
- 1 cup white rice, either short or long-grain, rinsed very well
- Pinch of kosher salt
Pour the coconut milk into a 2-cup liquid measuring cup, and add enough water to measure 1 7/8 cups. Pour the liquid into a medium pot with a tight-fitting lid. Add the rinsed rise and the salt. Bring to a boil, cover the pot, and reduce the heat to a low simmer. Cook for 17 minutes.
Remove the pot from the heat, place a clean dish towel between the rim of the pot and the lid and, let stand for 10 minutes to steam.
Fluff the rice with a fork, and serve.
QUICK-ROASTED BROCCOLI OR CAULIFLOWER
Serves 4 to 6
- Florets cut from 1 head broccoli or cauliflower, broken into bite-size pieces (about 7 cups)
- 3 to 4 tablespoons extra-virgin olive oil
- Fine sea salt and freshly ground black pepper to taste
- 1 teaspoon cumin seeds (optional)
- 1 teaspoon black or brown mustard seeds (optional)
Heat the oven to 450 degrees F.
Spread the florets out in a single layer on one or two rimmed baking sheets (give each piece a little room). Drizzle olive oil over the florets, season with salt and pepper and toss to coat.
Roast the florets for about 10 minutes, and then toss them well. If you are using the cumin and/or mustard seeds, add them when you are tossing. Then continue to roast the florets until they are tender and browned at the edges, another 8 to 12 minutes.
Serve hot or warm.
CLASSIC ROASTED CHICKEN SALAD (with green aioli and chicken skin croutons)
- 6 oz. bread, preferably a stale crusty loaf, cut into 1-inch cubes
- 1 roasted chicken, skin removed and chopped
- 2 tablespoons plus 1/4 cup extra-virgin olive oil, plus more as needed
- 1/2 teaspoon kosher salt, plus more as needed
- Ground pepper to taste
- 1 large garlic clove, minced
- 1 teaspoon fresh lemon juice, plus more as needed
- 2 tablespoons fresh basil leaves
- 1 tablespoon fresh tarragon mint leaves
- 1 large egg
- 1 large egg yolk
- 8 cups arugula or other greens
- 1 cup fresh vegetables, such as halved cherry tomatoes, sliced cucumber, or grated carrot, or a combo
Heat the oven to 350 degrees F.
On a rimmed baking sheet, toss together the bread cubes, chopped chicken skin, 2 tablespoons olive oil, 1/4 teaspoon of the salt, and black pepper to taste. Bake, tossing the ingredients occasionally, until the croutons are golden and the chicken skin is crisped, about 12 to 15 minutes.
Meanwhile, combine the garlic, remaining 1/4 teaspoon salt, and 1 teaspoon lemon juice in a blender; let stand for 1 minute to dissolve the salt. Then add the basil, tarragon, egg, and egg yolk, and puree briefly on medium speed. With the motor running, drizzle in the 3/4 cup olive oil in a slow, steady stream until the mixture is just combined. Set the aioli aside.
Pull the chicken meat off the bones and shred it.
In a large bowl, toss the arugula and vegetables together. Dress them to taste with lemon juice, olive oil, salt, and pepper. Arrange the arugula and vegetables on a large platter, top them with chicken, and drizzle with a little more olive oil. Then garnish the salad with the croutons and crisped chicken skin, Serve the aioli alongside the dripping chicken.