All posts in Dinner

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Grilled Zucchini, Mushroom Curry with Chickpeas and Coconut Brown Rice

Grilled Zucchini, Mushroom Curry with Chickpeas and Coconut Rice

Ever since moving to Melbourne from Los Angeles, it’s clear that many Indian flavors are integrated into the fabric of Aussie cuisine. I think it’s very comparable to say the same with Mexican influence in the States.

There are Indian markets all over the place and it various spices, herbs, and general ingredients I have no idea what to do with. I must admit, I am a noob when it comes to cooking Indian fare.

Nonetheless, I put a dish together that I think captures some of that Indian essence. Very UNauthentic, I am sure of, but this is what I made…

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Lasagna With Grilled Broccoli, Mushroom & Zucchini

Lasagna

Lasagna is so friggin comforting. Jacqui had a craving for it the other night, which was perfect as the weather was absolute crap.

I always change up my lasagna recipe, depending on what looks good at the market. This lasagna, had the following:

  • Fresh lasagna sheets
  • Grilled mushroom
  • Grilled broccoli
  • Grilled zucchini
  • Sautéed garlicky spinach
  • Mozzarella
  • Grana padano
  • Pureed tomato
  • Bechamel
  • Bread crumbs

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Stir Fried Noodles with Soy, Ginger, Lime Vinaigrette

Stir Fried Noodles with Soy, Ginger, Lime Vinaigrette

While we were live in Los Angeles, Jacqui discovered this phenomenal asian-style dish from some healthy cooking magazine. We cook and eat it at least once a month. It’s so easy and has tons of flavor.

Here’s what’s in the dish:

  • Soba noodles
  • Spinach
  • Mushrooms
  • Green onion
  • Grilled chicken
  • Garlic
  • Soy sauce
  • Lime juice
  • Ginger
  • Hot sauce
  • Rice wine vinegar
  • Sesame oil
  • Toasted sesame seeds

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Market Snapper, Sweet Potato Fries, and Snap Peas

Fish and chips

We try an eat fish about once a week. This week, I picked up a couple pieces of fresh snapper from Queen Victoria Market. I grilled those bad boys up with some olive oil, salt, pepper, and chili flakes. Just before the fish came off the grill, I squeezed a bunch of lemon juice over the top and a drizzle of olive oil on the plate.

I usually make some kind of sauce to go with the fish, but ran out of time.

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Leftovers Make Great Pizza

Pizza

Pizza is a great way to use up leftovers.

The pizza we made the other night had the following toppings:

  • Pesto
  • Caramelized onion
  • Mozzarella
  • Australian Feta
  • Grilled mushroom
  • Olive oil
  • Sea salt
  • Chili flakes

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DINNER: Sweet Chili, Ginger, Garlic Fried Rice & Quinoa

fried-rice

Along with soup, fried rice is one of my favorite ways to use up leftover veggies. In this particular fried rice, I used the following ingredients:

  • Brown rice
  • Quinoa
  • Red chili
  • Garlic
  • Ginger
  • Onion
  • Mushroom
  • Zucchini
  • Carrot
  • Eggs
  • Sesame seeds
  • Sesame oil
  • Olive oil
  • Butter
  • Salt

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DINNER: Zesty, Creamy Spaghetti Piccata

spaghetti picatta

Generally, my wife and I are increasing our veggie intake and decreasing meat intake. We feel better after eating a meal that centers around vegetables opposed to animal. However, we love chicken piccata and wanted to create a dish that focused on the punchy, lemony, creamy sauce. We included chicken, but it definitely was not the star of the meal.

The sauce consisted of lemon juice, zest, butter, white wine, garlic, capers, red onion, thyme, parsley, basil…and creme fraiche. I love the sour richness creme fraiche brings to this dish, as well as rounding out the bold flavors in the sauce.

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DINNER: Oven Crisp Fish & Chips

fish-chips

One of the key elements to this dish is the breadcrumbs used for the fish. In this case, I made breadcrumbs from some leftover ciabatta. I think it’s important to keep the breadcrumbs quite chunky, to get that big crunch as your chowing down on the fish. The olive oil drizzled on top helps with flavor and overall color. The fish I used was orange roughy, that I picked up at the Queen Victoria Market (a must see if you’re ever in Melbourne).

I made the tartar sauce by combining some mayo, mustard, capers, red onion, lemon, parsley, basil, chive, salt and pepper — quite punchy and delicious with the fish and the potatoes.

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DINNER: “Mozza” Style Pizza Courtesy of Nancy Silverton

mozza-pizza

Here are a few pics from last night’s dinner.

I used Nancy Silverton’s pizza dough recipe from her Mozza book. I made a few adjustments with fermentation times, but for the most part, it’s the same.

I’ve had the pizza at Mozza and I think it’s one of the best (if not, the best) pizza in Los Angeles. This recipe is not supposed to be an exact duplicate of the pizza dough at Mozza, but rather, a home baker’s version. I think it came out pretty darn good.

The pizza pictured above has a pesto base, with string beans, feta, and lemon zest.

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