Quinoa Porridge with Grilled Tomatoes and Garlic

 Recipe by Ottolenghi 

Ingredients

250g of RINSED quinoa (1 ½ cups)

4 ⅔ cup vegetable stock (1.1 liters)

20g unsalted butter (4 tsp)

10g parsley (⅓ cup)

100g feta, broken into chunks (3.5 oz)

1 tsp olive oil

250g baby plum tomatoes (1⅔ cups)** or more!

4 cloves of garlic, thinly sliced

10g mint leaves (⅓ cup)

Salt and pepper

Herb Oil

1 green chile, seeded and coarsely chopped (we used 1-2 rehydrated, dried red chiles)

15g parsley (½ cup)

15g mint leaves (½ cup)

100 mL olive oil (7 tbsp)

salt

Instructions

1. To make the herb oil, place the chile, parsley, mint, oil, and ½ t of salt in the ninja bullet or small food processor and blend until it forms a smooth sauce, with a thick pouring consistency

2. Place the rinsed quinoa in a medium saucepan, add the stock, and bring to a boil. Turn down the heat to medium and cook gently, uncovered, for about 25 minutes, stirring from time to time, until a porridge-like consistency is formed. You might need to add a bit more stock if the quinoa is sticking to the pan. At the very end, fold in the butter until it melts, followed by parsley, and then feta, making sure the feta stays in chunks.

3. While the quinoa is cooking, place a large saute pan over high heat and add the oil. When the oil is hot, add the tomatoes and cook for about 5 minutes, shaking the pan once or twice so that all sides get some good, charred color. Add the garlic and cook for 30 seconds, so that it turns golden brown without burning. Transfer to a bowl and (OPTIONAL) sprinkle with ¼ t salt (or less!) and black pepper. Chop the mint and fold it into the tomatoes just before serving.

4. Spoon the warm quinoa porridge into shallow bowls, top with the tomatoes, finish with a drizzle of the herb oil, and serve at once.

Tuna Salad with Edamame

 

*adapted from The Healthy Meal Prep Cookbook by Toby Amidor

PREP TIME: 15 minutes COOK TIME: 5 minutes

1 cup frozen shelled edamame

4 cans chunky light tuna in water, drained

1 cans tuna, packed in oil

1 medium onion, chopped

1 jalapeno, finely diced, or pickled jalapenos

2 celery stalks, chopped

2 scallion, chopped

4 tablespoons mayonnaise

4 tablespoons nonfat plain Greek yogurt

2 tablespoons Dijon mustard

2 teaspoons freshly squeezed lemon juice

1-2 teaspoons hot sauce (optional)

⅛ teaspoon salt

¼ teaspoon pepper

I . Bring a small pot of water to a boil over high. Add the edamame and cook until heated through, about 5 minutes. Drain, then set aside to cool for at least 10 minutes. Alt: use packaged ready to eat edamame from Trader Joe's.

2. In a medium bowl, add the tuna, edamame, onion, jalapeño, celery, and scallion. Mix to evenly combine.

3. In a small bowl, mix together the mayonnaise, Greek yogurt, mustard, lemon juice, hot sauce, salt and pepper.

4. Spoon the mayonnaise dressing over the tuna, and mix to evenly coat.

Store up to 5 days in sealed container in fridge

Black Bean Chipotle Soup

 Ingredients

1 Tablespoon olive oil

1 yellow onion

4 cans of black beans (or other beans) or dried beans

*dried bean conversion = ½ cup dry = 1 can of beans

⅓ cup red lentils

3 cups of broth

1 can of chipotles in adobo sauce (can add less if it’s too spicy)

Suggested toppings: sour cream, tortilla chips, cherry tomatoes, avocado

Instructions

1. Saute onion in olive oil

2. Add rinsed and drained beans, red lentils, broth, and chipotles

3. Instant pot - 14 minutes high, quick release

4. Immersion blend to desired consistency

5. Serve with sour cream, tortilla chips, chopped cherry tomato, and avocado

Chocolate‑Toffee Bark via America's Test Kitchen

This was a big hit this Christmas, so thought I'd better post it! 

Source: America’s Test Kitchen

Time: 1½ hours
Yield: About 1½ pounds (Serves 24)

Ingredients

Toffee Base

• 8 tablespoons unsalted butter
• ½ cup water
• 1 cup (7 oz / 198 g) sugar
• 3 tablespoons corn syrup
• ¼ teaspoon salt
• 1½ cups pecans or walnuts, toasted and chopped (divided)

Chocolate Coating

• 8 ounces (227 g) semisweet chocolate, chopped fine (divided)

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Before You Begin

• You’ll need a thermometer capable of reading high temperatures.
• A greased aluminum‑foil sling is essential for removing the sticky toffee from the pan.

Instructions

1. Prepare the Pan

• Create a foil sling using two sheets of foil, 13 and 9 inches wide
• Make a sling, spray with vegetable oil spray.

2. Cook the Toffee

1. Heat butter and water in a medium saucepan over medium‑high until melted.
2. Add sugar, corn syrup, and salt.
3. Bring to a boil and cook without stirring until sugar dissolves and syrup turns faintly golden (10–14 minutes).
4. Reduce heat to medium‑low; cook, swirling gently, until amber and 310–320°F* (2–4 minutes).
5. Remove from heat and stir in ½ cup nuts (or more!).
6. Pour into prepared pan and smooth into an even layer.
7. Cool to room temperature (about 30 minutes).

3. Coat the First Side with Chocolate

1. Microwave 3 oz chocolate at 50% power, stirring often, until two‑thirds melted (1–2 minutes).
2. Add 1 oz chocolate and stir until fully melted (microwave in 5‑second bursts only if needed).
3. Spread over cooled toffee.
4. Sprinkle with ½ cup nuts and press lightly.
5. Refrigerate uncovered until set (about 15 minutes).

4. Flip and Coat the Second Side

1. Line a baking sheet with parchment.
2. Lift toffee from pan using foil sling; invert onto sheet and remove foil.
3. Repeat chocolate‑melting process with remaining 4 oz chocolate.
4. Spread over toffee; top with remaining ½ cup nuts.
5. Refrigerate uncovered until set (about 15 minutes).

5. Finish

• Break into rough squares and serve.
• Store at room temperature for up to 2 weeks.

*Original recipe says 350-360, but the consensus is that is too high, though Lan Lam sticks by 350 - 360! I pulled it when it turned medium - dark amber. It was great.

Lyle’s Golden Syrup can be used in place of corn syrup here in equal measure. It adds a slightly deeper caramel flavor and darker color, so watch the toffee closely as it nears the end of cooking.

Cod-Potato Fritters

 

Ingredients

• 1 lb (450 g) Yukon gold or russet potatoes, peeled and cut in chunks
• Some form of cod (See note)
• 1 small onion, very finely minced
• 2–3 cloves garlic, minced
• 2 large eggs
• 2–3 tbsp (or more!) chopped parsley (or chives)
• 2–4 tbsp all-purpose flour (as needed to bind - optional)
• 1/2 tsp baking powder (optional, for extra lightness)
• Salt and black pepper
• Neutral oil for shallow or deep frying
• Lemon wedges, for serving

Prep the potato and cod

• Peel, dice and boil potatoes in well-salted water until very tender, 12–15 minutes. Drain, then return to the hot pot a minute to steam off excess moisture.
• At the same time, open the cod tin or jar. (Or poach the cod if using fresh) (I reserved the cod EVOO and used it to sauté the onion and garlic, and saved the rest for a dog food enhancement!)
• Drain cod well, and flake finely with a fork, removing any stray bones.

Make the fritter mixture

• In a pan, sauté the minced onion and garlic in a little (cod) oil over medium heat until soft and just starting to color; cool slightly.
• Mash potatoes until smooth (a few small lumps are fine).
• In a large bowl, combine mashed potatoes, flaked cod, sautéed onion/garlic, parsley, salt, and pepper.
• Add eggs and mix until evenly combined.
• Sprinkle in 2 tbsp flour and baking powder; mix. If the mixture feels too soft to hold a loose ball or quenelle, add more flour a tablespoon at a time until it holds but is still soft and moist.

Fry the fritters

• Heat thin layer of oil (I used avocado, but could use EVOO) in a heavy pan on medium heat.
• Using two spoons or a small scoop, hand form portions (I went football shaped), and gently lower into the oil, not crowding the pan.
• Fry 3–5 minutes on one side, then flip and smash down a bit with a spatula. Get both sides deep golden brown and crisp. You’ll likely need to replenish the frying oil.
• Transfer to paper towels and lightly salt while hot.
• You can then put these into a baking dish to reheat or keep warm in the oven until ready to serve. Theoretically, you could make these a day before and reheat in the oven.

Note

We had a tin of fancy cod in EVOO and garlic via Meredith and a small jar of cod in EVOO (Callipo brand from PennMac). We thought this worked out great and saved us from buying a massive slab of salted baccala and soaking it for 3 days! Some recipes do use baccala, of course or even fresh cod can work.

Feast of the Seven Fishes, 2025 Edition

 

This year's line up:

1. Smoked Trout Dip

2. Smoked Salmon Crostini with Ricotta Herb Spread

3. Cod-Potato Fritters

4. Caesar Salad with anchovy Caesar dressing

5. Pasta with Karen's Tuna Sauce

6. Shrimp Fra Diavolo

7. Crab Cakes

8. Izzie's Fried Flounder

Smoked Trout Dip / Potted Smoked Trout (le Budget le Gourmet)

 via (RecipeTin Eats) (with slight modifications)

Ingredients

• 1 stick / 4 oz / 120 g unsalted butter (consider 90 grams)
• 1 eschallot (golden shallot), finely diced (Note 1)(We used regular old shallots)
• 1 garlic clove, very finely chopped
• Rind of 1 lemon, very finely grated (yellow part only)
• 1 1/2 tbsp lemon juice
• 1 lb / 500 g (we used about 8 oz) whole smoked trout
• Pinch of cayenne pepper
• 4 oz / 120 g crème fraîche (or full‑fat sour cream — Note 2)
• 1 tbsp cream (full‑fat, not whipped)
• 1/4 cup fresh dill, coarsely chopped
• 2 tbsp chives, coarsely chopped

Instructions

1. CLEAN THE TROUT: remove as many bones as possible!
2. Melt butter in a small saucepan over medium heat until melted. Pour 1/4 into a bowl and set aside.
3. Add shallot, garlic, and lemon rind to the pan. Cook gently for 3–5 minutes until soft and translucent (do not brown).
4. Remove the skin from the trout and discard. Remove the flesh, avoiding bones, and place in a bowl. Flake with a fork and discard bones.
5. Pour the shallot‑butter mixture over the trout.
6. Add lemon juice, cayenne pepper, crème fraîche, cream, and herbs. Stir gently to combine.
7. Taste and season with salt and pepper if needed (trout is often salty already).
8. Spoon into jars or ramekins (1 large, 2 medium, or 4 small). Smooth the surface.
9. Pour the reserved butter over the top to cover.
10. Refrigerate to set. (Original recipe suggested freezing 5–10 minutes, but this caused cracking.)
11. Serve the same day or make up to one week in advance. Serve with fresh or toasted bread.

Notes

1. Shallots: Golden/french shallots look like small, pointy onions. Scallions, spring onions, or regular onions can be substituted — use about 2 tbsp very finely diced.
2. Crème fraîche substitute: Full‑fat sour cream is a very close substitute. Do not use low‑fat.
3. Butter seal: The butter layer seals the spread and keeps it fresh for up to a week.
4. Make ahead: Best made at least a day ahead; flavor improves with time.