My Weekly Meal Prep

I've been making an effort to create more balanced and healthy meals for lunch throughout the week. I am super fortunate in that my work supplies me with an abundance of free snacks, most of which are healthy. While this is a MAJOR perk, it's also easy to fall victim to what I call, the snack trap aka you grab a bag of chips, maybe a piece of fruit or a granola bar and that's it. While this is fine and not the most unhealthy option in the world, it's far from a balanced meal and I find that by the time I get off work I am STARVING and fall victim to yet another trap of mindless snacking before dinner.

Whole30 Crab Cakes with Lemon Balsamic Salad

You might have seen the Whole30 diet floating around lately and after hearing so much hype about it, I decided to try it for myself. Whole30 focuses on "whole" foods like veggies, fruits, and proteins while excluding grains, legumes, and dairy. Sounds pretty straightforward, right? Yeah, that's what I thought too until I was literally having dreams about yogurt and coffee creamer about three days in...

Japanese Mushroom Thin Crust Pizza

Last month my friend from China took me to explore Houston's China Town! I have always wanted to check it out ever since we moved here but I was scared I was gonna be that awkward American, stumbling around, and ordering all the wrong things so it was nice to have a guide. The Market was unlike anything I've ever seen, I suddenly felt like I was transported into one of those Andrew Zimmern shows and I was wandering through the market in Xian. I have never seen any place that takes the word fresh so literally, the seafood section was full of live fish, turtles, crawfish, frogs, you name it! Plus the produce section was a thing of beauty. I decided to play it pretty safe my first go-round (plus I had to choose things that would keep for some time in the car) so I chose some colorful greens called Amaranth, seasoned extra firm tofu, matcha candy, and these beautiful Brown Beech Mushrooms.

Since cheese (and pizzas for that matter) are pretty obsolete in Asian cooking this recipe is a bit of a stretch but I wanted to make something that was summery and light (also I was just realllyyy craving some pizza ¯\_(ツ)_/¯ . I used Parmesan and crumbled queso fresco (baaaad choice Annie) since I was trying to use up what I had in the fridge but of course it turned slightly rubbery because these cheeses aren't really known for there melting qualities. I made it again and I used a mix of goat and mozzarella and it was cheesy melty perfection.

I actually went all out and made my thin crust pizza dough but I wasn't really happy with the results (it turned out kind of sad and doughy) do I won't be sharing that recipe with you. I would recommend going to your local grocery and/or pizza store and buying some raw dough OR get this brand from World Market that is one of my faves OR if you have a really good thin crust recipe you could use that too...and uhhh tell me that recipe while you're at it.


Japanese Mushroom Thin Crust Pizza

makes on 12 inch pizza

3 garlic cloves, minced
1 (bunch) package Japanese Mushrooms, cleaned and cut lengthwise
1 TBS olive oil
1 tsp sesame oil
2 shallots, thinly sliced
1/4 cup high quality olive oil
1 tsp dried oregano
1 tsp dried parsley
1 TBS fresh chopped fresh cilantro
1 cup goat cheese (or all mozzarella of that's more your thing)
1/2 cup mozzarella
more cilantro for garnish

1.Preheat oven to 400 degrees F. In a saute pan add olive oil and sesame oil and heat on medium low setting. Add shallots, garlic, and mushrooms and saute until soft.
2.In a mixing bowl whisk 1/4 oil with oregano, parsley, and cilantro.
3.To assemble, place dough on a pizza pan or stone, brush olive and herb mix over the surface. Sprinkle goat cheese and then mushroom mixture evenly on top.
4.Place in oven and bake until crispy on bottom and slightly brown around edges. Serve hot alone or paired with a salad.

Buffalo Wings with Gorgonzola Cheese Dip

Life is starting to get pretty crazy! Why is it that so any important events tend to happen all at once? My parents are coming to visit which is awesome because we get to show them around our city and eat at all our favorite restaurants/coffee shops and actually have fun and enjoy our time together without having to unload boxes for once. We're also planning a little weekend trip to Austin, TX which is rumored to be considered "The Portland of The South" so I am excited to check that out (pssst..if you have any recommendations on places to check out feel free to comment).

Now for these wings! I had never attempted to make wings before because I always try to avoid frying food whenever possible, it's just so smelly and greasy, but when I discovered you can get that crispy fried texture in the oven I was more than willing to give it a try! There are a couple of things to keep in mind in the preparation if you want to achieve that crispy skin texture - first of all, make sure you dry off the wings pre-batter, secondly, I used a cooling rack to set the wings on so they don't cook in their own juices and become soggy and last of all, cook at a high temp (at least 400 degrees F).

Buffalo Wings

12 free-range chicken wings
1 cup AP flour
1 tsp salt
1 tsp pepper
1 tsp paprika
1 tsp baking powder
1/2 tsp garlic powder

1/2 cup butter, melted
1/2 cup hot sauce of your choice
cucumber and carrots for garnish

Gorgonzola Cheese Dip
3/4 cup mayo
2 TBS cup sour cream
1/3 cup Gorgonzola cheese crumbles (can use blue cheese as well)
1 tsp lemon juice
1 tsp Dijon mustard
salt and pepper to taste

Mix ingredients together and store in fridge until ready for use.

Method:

1.Preheat the oven to 400 degrees F. Line a baking sheet (with a lip) with tin foil, then place an oven safe cooling rack on top, spray cooling rack with non stick spray.

2.Combine flour, spices, and baking powder. Remove the tips from the chicken wings, then cut the wings in half at the joint. Pat them dry with paper towels, then lightly toss in the flour mixture. Refrigerate for at least an hour.

3.Carefully dip each floured wing in the butter/hot sauce mix then place each on the cooling rack (save the left over sauce, you're gonna use it later). Add to preheated oven and cook for 15 min. After the 15 min. carefully use a baster brush to add more sauce to the wings, then use tongs to flip over so both sides are re-covered in sauce. Bake for as least another 15 min. or until chicken starts for brown slightly and become crispy

4.Serve with cheese dip and sliced veggies.

Fish Tacos With Red Cabbage, Mango, and Chipotle Sauce (Inspired by The Hobbit Cafe)

So my quest continues for the best fish taco in the Houston area...

What determines THE BEST fish taco you might ask? Well for me it has to have these three essential things:
1) A delicious sauce
2) The fish must be cooked/seasoned well
3) A balance of flavors/textures
The best one I have had so far in my taco journey is the one from Hobbit Cafe, the fish was on point, the chipotle sauce was slightly spicy and the mango salsa added some sweetness - it was awesome! I am not ashamed to admit I have ordered these things three times...in a row.

I finally decided to make some tacos of my own, partially from being inspired but mostly due to withdrawals. You could mix some diced tomatoes, onions, and cilantro in with the mango to make a salsa if you're feeling extra fancy but I personally just like the mango bits - it's up to you.

Fish Tacos

serves 4-5

Package of corn tortillas, grilled
I use Swai because of it's light flavor and flaky texture (2 fillets) but you could really use any type of white fish (Swai fillets are large so if you're using a smaller white fish you might have to use 4 fillets)
Seasoning mix:
1 tsp paprika
2 tsp cumin
1/4 tsp garlic powder
1 tsp chili powder
salt + pepper
1 TBS olive oil

1.Make sure fish is dry then mix spices together and rub both sides of fish down.
2.Heat oil on medium high heat in saute pan. Cook fish 3-4 min. on each side then gently flake apart for filling

Filling...
1 mango, diced small
1 cup chopped red cabbage
fresh lime for garnish

Chipotle Sauce...
1/2 cup mayo
2 tsp fresh lime juice
tsp honey
1/2 tsp paprika
1/2 tsp white vinegar
1/4 tsp salt
1/4 tsp garlic powder
pinch of cumin

Mix together to make a sauce. To assemble, take tortilla and cover with a thin layer of sauce, followed by fish, cabbage, mango, and more sauce.

If you know of a taco place I need to check out in the Houston area let me know!

Fiskesuppe (Norwegian Cod and Root Vegetable Chowder)

This has probably been my favorite soup I've made all year (if not ever).

With that being said - it was the most difficult one to photograph. I had two separate photo shoots for this soup and I don't know if
a) The dark, dreary weather caused the lighting to be off
b) If the somewhat bland color of chowder posed an issue or
c) If I was too blinded by hunger to really care.
...it was probably c

Whatever the cause, I finally had to settle with the pictures above because this chowder only lasted a couple of days. Even though I love fish I had never had it in a soup before - clams yes, shrimp yes but fish? I was scared at first that over time the fish would become overcooked with us reheating leftovers but it stayed flaky and moist. This was so hearty and delicious, the perfect soup to enjoy on a chilly winter day. Traditional Fiskesuppe originated in Bergen, on the West Coast of Norway. It always involves cream, fish, and root vegetables and seasoned with a touch of sugar and vinegar. Cod is the most common fish used but I read that you can also utilize Swai, salmon, halibut, or monkfish.

Fiskesuppe (Norwegian Cod and Root Vegetable Chowder)

serves 4-5

6 tbsp. unsalted butter (I used "healthy" butter with olive oil - hence the oiliness)
4 cloves garlic, chopped
2 stalks celery, chopped
1 small onion, chopped
1 green bell pepper, seeded and chopped
1 small leek, sliced ¼" thick
Kosher salt and black pepper, to taste
2 medium carrots, peeled and sliced ¼" thick
2 large parsnips, peeled and chopped
4 medium new potatoes, peeled and cut into 1" pieces
3 cups fish stock
2 cups milk
1 cup heavy cream
1 TBS Worcestershire sauce
2 lb. boneless, skinless cod fillet, cut into 2" pieces
2 TBS dried dill, plus more for garnish
1 TBS dried parsley leaves
2 tsp fresh lemon juice
Crusty bread or crackers for serving

Directions:

1.Heat butter in a 6-qt. saucepan over medium-high heat. Add garlic, celery, onions, peppers, and leeks, and season with salt and pepper. Cook, stirring, until soft, 8–10 minutes.

2.Add carrots, parsnips, potatoes, stock, milk, cream, and Worcestershire; bring to a boil. Reduce heat to medium, and cook, stirring occasionally, until vegetables are tender, about 25 minutes.

3.Add cod, and continue to cook, stirring gently, until fish is cooked through, 6–8 minutes. Stir in dill, parsley, lemon juice, and salt and pepper. Serve with bread. Refrigerate for up to one week.

*Recipe adapted from Saveur

Polish Fish Cakes Over Asian Broccoli Slaw

Looking through my grandmothers and mothers old cook books, I came across some interesting Polish recipes. Growing up we always incorporated some Polish cuisine because of my heritage on my fathers mothers side. Every Easter we would have kielbasa and hard boiled eggs and New Years would always include pickled herring (which is actually not as horrid as it sounds).

I have made fish cakes before but never ones with potatoes in them. At first I thought that mashed potatoes wouldn't make an ideal texture for fish cakes, the key is you have to mash the potatoes extra "dry" so they form a light and fluffy consistency, this alone acts as the binder so you don't need any bread crumbs or egg (we save that for the outside). The result is a crispy outer edge with a moist flaky inside. I wanted to pair this with something light, so I decided to go the salad route and serve it with some Asian slaw. The acidity and added texture made for one delectable bite!

Polish Fish Cakes Over Broccoli Slaw

serves 3-4

2-3 large fish fillets, you can either use cod, haddock, or Swai
1/2 cup milk (give or take)
2 dried bay leaves
1 medium sized russet potato, peeled and boiled until tender, and cooled
½ tsp finely grated lemon zest
1 TBS fresh white flatleaf parsley, chopped
salt and pepper to taste

for breading procedure...
1 egg
flour (to shape cakes)
1 cup breadcrumbs (plain)
3-4 TBS vegetable or sunflower oil, for shallow frying

1.Lay the fish and bay leaves in a frying pan. Pour over just enough milk to barely cover the fish. Cover, bring to a boil, then lower the heat and simmer for about 3 mins. Take off the heat and let stand, covered, for 10 mins to gently finish cooking the fish. Lift the fish out of the milk with a slotted spoon and put on a plate to cool.

2.In a mixing bowl, mash cooled potatoes with a fork, you should have a light, dry fluffy mash. Season with salt and pepper, then add lemon zest and parsley.

3.Drain off liquid from the fish, grind some pepper over it, then flake it into big chunks into the pan of potatoes. Using your hands, gently lift the fish and potatoes together so they just mix. You'll only need a couple of turns, or the fish will break up too much. Put to the side and cool.

4.Meanwhile prep the breading station. Beat the egg in a large mixing bowl, then place the bread crumbs on a large plate. Carefully shape fish cakes with hands (you might want to dredge hands in flour first so the cakes won't stick), one by one, sit each cake in the egg, and brush over the top and sides so it is completely coated. Sit the cakes on the crumbs, patting the crumbs on the sides and tops so they are lightly covered. Transfer to a plate, cover and chill for 30 mins (or up to a day ahead).

5.Heat the oil in a large frying pan. To test when ready, drop a piece of the dry breadcrumbs in - if it sizzles and quickly turns golden brown, it is ready to use. Fry the fish cakes over a medium heat for about 5 mins on each side or until crisp and golden. Serve on top of slaw.

Broccoli Slaw

I sort of cheated with this one, I bought this pre-portioned brand at the store, but sometimes all you can find is the plain slaw and in that case I buy sunflower seeds, craisins, and ginger miso dressing and simply toss.

I also have a home made recipe HERE