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Vegetable Couscous Salad

Posted on April 11, 2013 by Kaitlin

The weather in Philadelphia decided to take a break from the cold and give us two days of summer! We hit temperatures above 80 degrees so I wanted to prepare a light meal that didn’t involve much time over a stove. This Vegetable Couscous Salad from Cooking Light is perfect for summer dinners. It also travels well, so it would be a great addition to a barbecue, just make it ahead of time and bring it with you! Ingredients: Dressing: 1/3 cup water 1/4 cup balsamic vinegar 1 tablespoon olive oil 1 (.6 ounce envelope Italian dressing mix) or Italian spice blend Salad: 1 1/2 cups water 1 cup uncooked couscous 2 cups chopped red bell pepper (I used two peppers) 2 cups chopped tomato (I used two beefsteak tomatoes) 1/2 cup (2 ounces) crumbled feta cheese 1/2 cup finely chopped green onions 1/4 cup chopped pitted kalamata olives 1/4 cup chopped fresh parsley

Matzo Ball Soup

Posted on March 25, 2013 by Kaitlin

One of my favorite parts of learning to cook is having the chance to learn about cultures through different foods. I love paging through cookbooks that contain recipes I’ve never tried and learning something about the history and tradition behind these recipes. In preparation for Passover, I was sent a copy of The New Jewish Table, written by Todd Gray and Ellen Kassoff Gray of Washington D.C.’s Equinox Restaurant. The cookbook takes traditional Jewish recipes and turns them into beautiful modern dishes. The cookbook is filled with a ton of re-imagined comfort foods, and is broken into seasons to make the most of seasonally available product. The last few pages of the book also has suggested menus for Jewish holidays. I hope to cook through the Passover menu over the coming days because it all sounds so delicious (besides the gefilte fish, sorry haha.) The Grays’ have filled the cookbook with personal stories and notes throughout that give a family feel and a background to their traditions which is a really nice touch. Each recipe is also labeled by type of recipe to make it easy to keep kosher: dairy, meat, parve, or mixed. Todd Gray’s childhood traditions are … Continue reading →

Sesame Salmon with Green Onions and Lemon

Posted on February 19, 2013 by Kaitlin

I’ve been eating pretty crummy lately, a lot of take out and not a lot of thought about what I am eating. So it’s about time I tried a new salmon recipe. The latest Cooking Light has a recipe for Sesame Salmon that caught my eye. I made a few changes to the recipe (some intentional, some not) but kept the overall gist of the recipe in tact. Salmon is one of my favorite weeknight meals and this one is no different. The recipe takes about 20 minutes from start to finish, great for a busy night. Ingredients: 4 (6-ounce) salmon fillets Cooking spray 4 tablespoons sesame seeds 1/2 teaspoon salt, divided 1 tablespoon butter 1 tablespoon extra-virgin olive oil 2 cups sliced green onions (about 2 bunches) 5 thin lemon slices, halved 1/4 teaspoon black pepper 1 cup baby arugula

Crab Cakes with Spicy Remoulade

Posted on January 3, 2013 by Kaitlin

I realized I have never posted a recipe for crab cakes. That is ridiculous! So today’s the day. I found this recipe in one of my Cooking Light recipes and altered it a bit for what I happened to have in my pantry. Crab cakes: 1 pound jumbo lump crabmeat, shell pieces removed 2 tablespoons finely chopped green bell pepper 1 1/2 tablespoons canola mayonnaise 1/4 teaspoon black pepper 2 green onions, finely chopped 1 large egg, lightly beaten 1 cup bread crumbs, divided 2 tablespoons canola oil, divided Remoulade: 1/4 cup canola mayonnaise 2 teaspoons minced shallots 1 teaspoon chopped fresh tarragon 1 teaspoon chopped fresh parsley 1 1/2 teaspoons Dijon mustard 3/4 teaspoon capers, chopped 3/4 teaspoon champagne vinegar 1/4 teaspoon ground white pepper 1/8 teaspoon ground red pepper

Fish Tacos with Lime-Cilantro Crema

Posted on December 10, 2012 by Kaitlin

It’s funny how you can go years, even decades, thinking that you don’t like a certain food only to find you can’t get enough of it when you’re older. Fish tacos is one of those foods for me. They pack a ton of flavor but are a healthier option than other proteins (as long as the fish isn’t fried, that is). I also love how quickly you can cook them up, perfect for a weeknight dinner! Cooking Light always has the best taco recipes so I naturally went in search of a fish taco recipe there. I found this recipe in the myrecipes.com new cookbook: Myrecipes’ America’s Favorite Food Cookbook, which you can win by entering below! Ingredients Crema: 1/4 cup thinly sliced green onions 1/4 cup chopped fresh cilantro 3 tablespoons fat-free mayonnaise 3 tablespoons reduced-fat sour cream 1 teaspoon grated lime rind (I just used the zest of one lime) 1 1/2 teaspoons fresh lime juice (I used the juice of one lime) 1/4 teaspoon salt 1 garlic clove, minced Tacos: 1 teaspoon ground cumin 1 teaspoon ground coriander 1/2 teaspoon smoked paprika 1/4 teaspoon ground red pepper 1/8 teaspoon salt 1/8 teaspoon garlic powder 1 1/2 … Continue reading →

Couscous with Dried Cranberries and Pine Nuts & a Giveaway!

Posted on November 30, 2012 by Kaitlin

I need more sides in my life. Couscous is a great weekday choice because it’s so quick to make, maybe 20 minutes in total. This recipe is from the Fresh & Healthy DASH Diet Cooking Cookbook which I absolutely love. The DASH (Dietary Approaches to Stop Hypertension) diet was developed by the National Heart, Lung, and Blood Institute a encourages increasing whole grains, nuts, fruits, vegetables, low-fat dairy and lean proteins and minimizing processed gains, high-fat meats and dairy, sugars and sodium… which is basically more just eating healthy versus a diet. This couscous recipe is made with vegetable broth to give it some flavor with bites of pine nuts, dried cranberries, and scallions. Ingredients: 2 teaspoons canola oil 1/4 cup pine nuts 2 cups reduced-sodium vegetable stock 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 1 cup couscous (whole wheat if you can find it) 1/3 cup dried cranberries 2 scallions, coarsely chopped

Scallops Gratineed with Wine, Garlic, and Herbs (JC100)

Posted on August 9, 2012 by Kaitlin

I am on a butter kick. Darn you, Julia Child, and your deliciously simple but butter-filled recipes. There are few things that change the taste of a meal as easily as really good butter. I’m talking full-fat, salted, hand-churned butter. Keep in mind, meals like this should not be a weekly staple. But my goodness are they fantastic as a treat. This recipe is no different. I am obviously on a bit of a Julia Child kick at the moment as well which is well timed because her 100th birthday is coming up on August 15. Might I suggest making this lovely (but amazingly easy) recipe to celebrate? I made this as a meal for two, with a salad on the side. It would also make a wonderful appetizer, or just multiply as you see fit. Ingredients: 1/3 cup minced yellow onions 1 tablespoon butter (I’m talking good butter, no substitutions here!) [I used Echire - A French butter I picked up in Reading Terminal.] 1 1/2 tablespoons thinly sliced green onions 1 clove minced garlic 4 washed dry scallops salt and pepper, to taste 1 cup flour in a dish 2 tablespoons butter 1 tablespoon olive oil 2/3 cup … Continue reading →

Jalapeno Cheddar Cornbread

Posted on June 11, 2012 by Kaitlin

Note: I am happy to announce that this post was nominated for Philadelphia’s Epikur Writer of the Year award! I’d really appreciate your vote! Voting can be done here. (I’m listed as Kaitlin Lunny) Thank you for your support! I am in love with all things warm-weather related, but one of my favorite parts of summer is the outdoor eating (surprise surprise). I used to work at a camp on the Chesapeake in Maryland and would spend one day a year stuffing myself with steamed Old Bay crabs. I now have friends who live in the general area and was thrilled when they decided to have a crab feast this past weekend. I, of course, wanted to bring something to eat with me and really had a hard time deciding what was appropriate: I needed a complimentary food that didn’t involve a fork and knife (when you’re covered in Old Bay, the last thing you’re reaching for is a fork). I finally realized the perfect accompaniment: cornbread! This Jalapeno Cheddar Cornbreadis one awesome recipe, just be sure to limit your intake of these delicious squares, they are pretty darn decadent! Ingredients: 3 cups all-purpose flour 1 cup yellow cornmeal 1/4 … Continue reading →

Salmon Croquettes with Lemon Tarragon Aioli

Posted on March 2, 2012 by Kaitlin

I am so excited to share this recipe with you. I loved it so much! I found this recipe from Saveur and knew I had to try it. This recipe is perfect for a Friday night meal, but I suggest making them ahead of time if you can. They need to be chilled for at least one hour so that they retain their shape when cooking. Ingredients: 1/2 cup white wine 3 tbsp. Old Bay seasoning, divided 1 tbsp. plus 1 tsp. kosher salt, divided 1 1-lb. boneless salmon filet 1 1/2 cups panko bread crumbs 3 tbsp. unsalted butter, melted 4 scallions, finely chopped 2 eggs, beaten Juice of 1 lemon Canola oil for frying, or olive oil to pan fry To make, add 4 cups water, wine, 2 tablespoons Old Bay, and 1 tablespoon salt in a large saute pan (make sure you have a top for the saute pan). Bring to a boil. Add the salmon, skin side down. Turn off the heat and cover the salmon. Let the salmon cook in the liquid for 10 minutes. Transfer the salmon to a plate skin side up and let cool. The salmon will not be fully cooked through. Peel … Continue reading →

Broiled Thai Curry Salmon & Baby Bok Choy

Posted on September 8, 2011 by Kaitlin

As much as I try to like bok choy, I just don’t really like the flavor. However, I received two baby bok choy in my CSA so here’s my attempt to hide the cabbage-y taste using a Bon Appetit recipe as a base that includes a Thai Red Curry sauce. Ingredients: (this only makes 1 serving) 2 baby bok choy 1 teaspoon vegetable oil 1/4 teaspoon Thai red curry paste 1/2 can coconut milk the zest of 1 lemon the juice of 1 lime 2 teaspoons fish sauce 1 6-ounce salmon fillet Chopped scallions, for garnish Salt and pepper, to taste Preheat your broiler. Roughly chop the baby bok choy and place on one side of a cookie sheet. Place the salmon on the other side of the cookie sheet and season with salt and pepper. Broil for 5 minutes. Stir the bok choy and broil for another 4 minutes, until the salmon is cooked through and the bok choy has crisped a bit. While the salmon and bok choy are cooking, heat the oil in a saute pan and add the red curry paste. Cook for 30 seconds and add coconut milk and lemon zest. Boil until the mixture … Continue reading →