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@katsikascooks-blog
Mexican Meatball Soup
Not the most beautiful dish to photograph, but trust me it was SO much better than it looks. I couldn’t get ground pork at the store, so I substituted it with turkey. Mexican cooking always has amazing flavors, so it was no surprise that this tomato-based soup packed a punch. Highly recommend, and not took difficult! Just a lil time consuming.
MORE CRISPY SKIN SALMON
Salmon is one of my favorite proteins to cook with, and pan searing it is my go-to method. I loved this recipe because it included an Indian twist with the use of curry couscous! I added chickpeas and spinach to the couscous and topped with feta. Seasoned the salmon with cayenne. Loved the flavors!
Chicken Tostadas with Lime Vinaigrette
These were AWESOME but a lot of work because of all the components! First, I had to boil chicken to get pulled chicken. Then, I added the chicken with the other ingredients in a skillet, made the vinaigrette, AND deep fried the tortillas to make tostadas! SO yummy and lasted me all week. Make sure to dab tostadas clean off all oil so they don’t get soggy overnight.
Hollandaise Heaven
I took a really big risk with my first attempt at Egg’s Benedict! The key is to SLOWLY and CAREFULLY cook the hollandaise to make sure the egg does not cook. For me, the hardest part was poaching an egg. That took a few a tries!
Greek Salad
Idk about you guys, but sometimes I need a little push to eat salad. Greek Salad is my absolute favorite- mostly because there’s no lettuce (if you do it the AUTHENTIC way!!). All you need is cucumber, baby tomatoes, green onion, red onion, feta, and kalamata olives. For dressing, salt and lot’s of pepper with olive oil and lemon. SO good.
Quarantine Cooks
Meal prepping so important now as you try and minimize the trips to the grocery store! This Potato Corn Chicken Chowder (with bacon!) is perfect for that. This recipe makes so much that it’ll last you the whole week! And it’s SO yummy that you won’t get sick of it after day three ;)
Gordon Ramsay’s Pork Chop
With Sweet and Sour Peppers! I saw a tutorial of one of my favorite chefs, Gordon Ramsay, on how to sear a pork chop. I thought it looked amazing and definitely doable! You just need a LOT of butter and to continuously base it to keep it from drying out. I loved the use of whole garlic cloves as well. For the peppers, what makes them “sweet” is the use of sugar to caramelize, and the “sour” is balsamic.
PASTA CRAVING
Was in desperate need of some pasta today! I decided to keep it plant based and use the smart ground crumbles as my protein, and use a chickpea pasta to keep it gluten free. Trust me, ANYTHING you top with Rao’s marinara sauce will end up tasting delicious.
RECIPE FAIL
You don’t get an after photo of this one! This was a chickpea and roasted tomato soup with fried rosemary, which did NOT end up looking like the picture! The recipe only called for 1 lb of tomatoes, which I thought wasn’t enough, but I decided to stick to the recipe anyways. Unfortunately, I was right and the soup was extremely bland, and had a very odd consistency. You win some and you lose some!
Leftovers Alert!
Brought home these awesome sides from my night at Nick & Sams! Wanted to pair it with Gordon Ramsey’s famous crispy salmon, which was so yummy and flavorful! The key is to not get your pan too hot! I seasoned with ginger, garlic, salt and pepper. Here is the link to where Gordon teaches his method: https://www.youtube.com/watch?v=SQuyOwNtAVM
One of my favorite vegan YouTube chefs is Julien Solomita! Even though his recipes are super out there and often time consuming, I love learning about the different supplements you can use to have a more plant-based diet but still enjoy your food.
I absolutely love scallops and wanted to perfect that perfect golden sear. You can’t go wrong with bacon, so I made a bacon and lemony glaze and seasoned the scallops with salt, pepper, and turmeric. Turned out beautifully!
“The Most Difficult Dessert”
I’m not a baker AT ALL, but I reluctantly offered to help my baker friend attempt macarons. After a very tedious and long process, they ended up looking great and tasting super yummy! We knew we succeeded when the ridged edges are prominently raised and the macaron raised nicely. We stuck with the basic almond flavor and some pink food coloring, which didn’t really turn out. That was the only bummer.
Tomato & Spinach Chickpea Curry
I’ve been on a vegan trend this month! Trying out new vegan recipes and knew I would LOVE this spin on the classic chickpea curry I’ve made in the past. I love making one pot recipes like this-- so easy and such great flavors! To make it easier, I topped it over microwave garlic quinoa brown rice. What made this curry recipe unique was its use of cilantro and lemon-- interesting twist!
Caught a cold! The perfect solution? Homemade chicken orzo soup! For the first time, I wanted to boil fresh chicken so I could pull it and add it to my soup. I boiled two breasts with bayleaves and thyme to add to the flavor. Unfortunately, I overcooked it! Wasn’t able to pull it, but was able to chop it! In the future, I plan on adding the pulled chicken to the soup even if it is slightly pink to finish cooking in the pot to prevent overcooking. Of course at the end I added a hefty amount of lemon, a flavor I always add to my chicken soup.
MUSHROOM STEW
For the first new recipe I tried, I decided to ask my mom about any new Greek dishes that she recommended. Since my dad’s side is Greek, my mom has found a deep love for Greek cooking and it’s been a huge part of my life. However, a lot of Greek recipes take hours if not an entire day to make. Knowing that a busy college student doesn’t have an entire day, she recommended mushroom stew. I was surprised that meat was not a major component of a Greek dish, but I was excited to try it. With an interesting combination of red wine, red onion, and mushrooms with tons of spices, I’d knew it’d be a delicious and homey meal for the wintertime.