Fish/Meat

Ain't No Spring Chicken!

Running With Forks Spring Chicken

Hello Spring. Hello Chicken. Hello Beautiful Spring Veg. And Hello YOU.

Whelp, it's been awhile, hasn't it? I've been chugging away over here recovering from the ACL surgery (which is finally going great, btw!), handling a slew of puppy emergencies (ruptured gall bladders are no joke!), organizing surprise trips for people and then turning around and having to cancel, sneaking bits of sun when it pokes its' head out from behind the clouds, and of course, working with my favorite people on changing their lives!!!! 

And in between it all, I've still been cooking, promise.  Here's a recipe I created just for Barre3, and its a good one! 

Easiest and most-perfect roasted chicken you can make - keep it on hand as a staple chicken recipe - and use any spring vegetables you prefer! And of course, you can use this recipe year round and swap out the veg that's in season that time of year!  

Enjoy the longer, sunnier days, my friends!

xx

Roasted Chicken with Braised Spring Vegetables

We love this juicy chicken combined with fresh spring veggies. The fennel, garlic, and lemon not only add loads of flavor, they also fight inflammation and support healthy digestion. Besides being light and totally satisfying, this recipe also makes plenty of leftovers to enjoy the next day.

Prep Time: 15 mins  |  Total Time: 50 mins  |  Serves: 6-8

INGREDIENTS:

  • 8 chicken pieces (thighs, legs and breasts)
  • 1 Tbsp coconut oil
  • 1 Tbsp butter
  • 1 Tbsp olive oil
  • 6-8 radishes, halved
  • 2 garlic cloves, roughly chopped
  • 1 fennel bulb, trimmed, halved and quartered
  • 1 zucchini, halved lengthwise and chopped
  • 12-15 stalks asparagus, roughly chopped
  • 1 handful green beans, trimmed
  • 1 handful sugar snap peas, diagonally sliced
  • 1 small bunch of spring or green onions, trimmed and halved lengthwise
  • juice of half a lemon

DIRECTIONS:

  1. Preheat oven to 475 degrees.
  2. Season chicken pieces with sea salt and fresh cracked pepper.
  3. Heat oil in a large cast iron skillet or heavy oven-safe sauté pan over medium high heat. Once hot, add chicken pieces to pan, skin side down, and cook for 2 minutes. Reduce heat to medium and continue cooking until golden brown, about 10 minutes. Transfer pan to oven and cook an additional 10 minutes.
  4. Turn chicken over and continue cooking until juices run clear and skin is crisp, about 5 more minutes.
  5. Meanwhile, in a large deep sauté pan over medium-high heat, melt 1 Tbsp butter with 1 Tbsp olive oil. Add radishes cut side down and cook until golden brown on all sides, tossing occasionally. Remove from pan and set aside. Add fennel and garlic and sauté until fragrant and beginning to brown. Add zucchini, asparagus, green beans and snap peas, and cook, tossing occasionally until beginning to brown, about 2-4 minutes. Add green onions, lemon juice and 1/4 c chicken broth and season with sea salt and pepper. Cover and simmer for 2 minutes. Add radishes back in and season again if desired.
  6. Serve chicken with spring vegetables and top with fresh cut herbs.

Healthy, Healing...Soup.

Running With Forks Warm Ginger Miso Broth and Roasted Wild King Salmon and Bok Choy and Sugar Snap Peas and English Peas and Shiitake Mushrooms

A few weeks ago, on a rainy afternoon after an intense spin class, my body craved a big bowl of healthy, healing...soup. That meant a a flavorful , healing broth packed with plenty of goodness to warm me up from the inside out, filled with some healthy delicious protein and delicious spring veggies.  After multiple requests for the recipe, here you go! Simple, easy and absolutely delicious.

WARM GINGER MISO BROTH + ROASTED WILD KING SALMON + BOK CHOY + SUGAR SNAP PEAS + ENGLISH PEAS + SHIITAKE MUSHROOMS

Prep Time : 15 min  |  Cooking Time : 20 min  |  Serves : 2

INGREDIENTS:

  • 2 tsp sesame oil
  • 1/2 a small yellow onion, minced
  • 1/2 small leek, thinly sliced
  • 4 garlic cloves, minced
  • 1 tbsp fresh ginger, minced
  • 2 tbsp tamari
  • 4 c vegetable broth
  • 2 tbsp white miso
  • sea salt and fresh cracked pepper, to taste
  • 2 tsp sesame oil
  • 4 oz shiitake mushrooms, thinly sliced
  • 1 baby bok choy, trimmed and divided
  • 1 c sugar snap peas, trimmed
  • 1/2 c english peas, blanched
  • 1 tsp sesame oil
  • 2-4oz pieces wild king salmon fillet
  • 1 tbsp black sesame seeds
  • 1 tbsp toasted sesame seeds
  • 1 green onion, thinly sliced

DIRECTIONS:

  1. Ginger Miso Broth: Heat 2 tsp sesame oil in a medium pot over medium heat.  Add the onion and leek and cook for a few minutes until translucent and softened, but not browned.  Add garlic and ginger and cook for 1-2 minutes longer, until fragrant and softened. Stir in the tamari to meld the flavors.  Add the vegetable broth, bring to a boil and reduce heat to a simmer. Ladle 1 c of the broth into a small bowl and whisk in the miso until dissolved.  Add miso broth back into pot and let simmer. Adjust seasoning with tamari or miso if desired.
  2. Season salmon with salt and pepper and let sit to bring to room temperature.
  3. Heat a medium skillet over medium high heat and add 2 tsp sesame oil until shimmering. Add shiitake mushrooms in a single layer and brown on each side, until cooked through.  Remove from pan and set aside.  Add bok choy and sugar snap peas and cook until lightly cooked through and beginning to brown in spots. Remove from pan and set aside with mushrooms.
  4. Add 1 tsp sesame oil to same pan and heat until shimmering.  Add salmon fillets and cook 3-4 minutes each side, depending on thickness.  Remove from heat and let rest.
  5. Assemble Soup: Arrange bok choy, sugar snap peas, english peas and shiitake mushrooms in two bowls.  Pour broth over the top and place salmon in center.  Sprinkle with sesame seeds and green onions. Serve warm.

Did you say Biscuits?

Running With Forks Homemade Biscuits

They weren't kidding..."the most achievable morning biscuit." I'm in love with Sunday Suppers and their magnificently beautiful cookbook. I woke up knowing I wanted to flour my hands and have a lazy Sunday morning in the kitchen and what better way than a soul-satifying, comforting and SIMPLE recipe of sausage and gravy over homemade biscuits.  It's not the sort of breakfast you'll have every day, but it's all about balance and enjoying the simple pleasures, right?  Couple that with a long, slow roast of coffee...that's how we do it in our house (as long as an adventure is not awaiting us). 

Homemade Biscuits with sausage and gravy

INGREDIENTS:

  • Homemade Biscuits (recipe in the Sunday Suppers Cookbook)
  • 1 lb organic pork breakfast sausage
  • 1 tbsp Irish butter
  • 1/4 c all-purpose flour, plus more
  • 1 c heavy cream
  • kosher salt and fresh cracked pepper

DIRECTIONS:

  1. Heat a large skillet over medium high heat.  Add sausage and break into a few large chunks.  Brown each side of the pieces and then using a spatula, continue to break up the pieces as it cooks until meat is browned all over, thoroughly cooked and broken into smaller pieces. Remove meat from pan and set aside on a plate.
  2. Melt butter in pan and add flour, whisking continuously, until a thick paste forms.  Slowly whisk in half of the cream until it thickens and is a smooth consistency.  Add more cream or flour until desired consistency and amount is achieved (you can also use additional water as a thinner).
  3. Fold sausage back into pan to combine with the gravy.  Season with salt and a generous amount of freshly cracked pepper.
  4. Halve the biscuits and arrange desired amount of sausage and gravy over bottom half of biscuit.  Add another twist of fresh cracked pepper and finish with the biscuit top. BON appetit!
Running With Forks Making Biscuits
Running With Forks Biscuits and Gravy

Toast Obsession

Running With Forks Pear Toast
Running With Forks Salmon Toast

Yep, it's official... I. AM. OBSESSED. WITH. TOAST. There aren't enough places around this town with good ol' toast.  I'm going to change that and you can quote me on that.  But, in the meantime, while you're waiting, I'll just be making it at home, for myself and for anyone else who wants to sit down with me and indulge in the many possible creations for this brilliant and simple idea we call toast.  Did you know that toast was created to make stale bread more palatable, and at one point, Streetband/Q-Tip even had a song named 'Toast' where they used toast as an instrument and the sound of toast being scraped later in the track...ummm....yeah, that happened. 

While living in Venice, I frequently (when I say "frequently", I mean "daily") walked down with Chloe to the little local joint GTA (Gjelina Take-Away) and it was almost a certainty that I'd order a toast. Sometimes the granola, sometimes the spicy breakfast sandwich with kale, but most likely...toast...and a cortado.  God, I miss that place. And with that nostalgia and longing for a good local spot where everyone knows my name and the toast that I want, I have to settle for toast at home.

Above, my favorite, salmon toast (wild alaskan smoked salmon, cream cheese, pickled cucumber, capers, radish, dill) and pear toast (winter red pear, whipped cream cheese and yogurt, maldon sea salt, thyme).

Running With Forks Salmon Toast

Salmon Toast

INGREDIENTS:

  • Artisan bread, sliced (and optional: lightly toasted)
  • 4oz Wild Alaskan Smoked Salmon
  • 2 oz Organic Cream Cheese
  • 1 Pickled Cucumber, thinly sliced/shaved
  • 1 Tbsp Capers
  • 1 Radish, thinly sliced
  • 2 sprigs fresh dill
  • Maldon sea salt
  • fresh cracked pepper

DIRECTIONS:

  1. Arrange your mise en place of ingredients.
  2. Spread cream cheese onto slice of artisan bread.
  3. Layer with salmon, cucumber and capers. Top with radish and dill sprigs and a pinch of maldon sea salt and fresh cracked pepper. Voila! 

 

Running With Forks Pear and Thyme Toast

Winter Pear Toast

INGREDIENTS:

  • Artisan bread, sliced (and optional: lightly toasted)
  • 2 oz cream cheese
  • 2 tbsp plain greek yogurt
  • 1 red or asian pear, thinly sliced
  • maldon sea salt
  • 1 sprig thyme
  • optional: drizzle of honey

DIRECTIONS:

  1. Arrange your mise en place of ingredients.
  2. In a small bowl, whip together cream cheese and yogurt. Adjust amount of yogurt for desired taste and consistency. Spread cream cheese onto slice of artisan bread.
  3. Layer pear on top of cream cheese/yogurt and top with maldon sea salt, a sprig of thyme and optional honey drizzle for added sweetness. Done! 
Running With Forks Toast

It was a wonton afternoon

Running With Forks Pork Wontons

The weather man declared the sun was going to shine on our faces every day this week...he disappointed me.  It rained all day. Without a single beam resting on my cheeks.  But that's alright, Roald Dahl put it nicely, "...if you have good thoughts it will shine out of your face like sunbeams and you will always look lovely". And after leaving LA and living in this beautifully rainy city, I've learned to find my own sunbeams in times like this. I took those words and chose to take the rain as the perfect opportunity to shelter myself in my kitchen, get my hands dirty and play with the wontons I've been craving ALL week long. 

This recipe is light, comforting and incredibly easy.  I used a portion of the wontons for the soup, a portion as potstickers and a portion is hiding in the freezer to come back to enjoy in a week or so! And feel free to explore with different proteins and vegetables! You might surprise yourself when you look down at the tray filled with delicate little packages that YOU created.  Meditation in motion.  That's what cooking and creating is for me. 

HOMEMADE WONTON SOUP

A deliciously warming soup made with little homemade pork wontons simmering in a light chicken stock with Chinese vegetables.

Prep time: 30 mins | Cook time: 25 mins | Total time: 55 mins

Serves: 6 (with leftover wontons)

INGREDIENTS:

  • 2 garlic cloves, pressed
  • 1 tbsp ginger, finely grated
  • 2 green onions, thinly sliced
  • 1 1/2 tbsp oyster sauce
  • 1 1/2 tsp siracha
  • 1 tbsp sesame oil
  • 1 c shiitake mushrooms, diced (~3oz)
  • 1 c cabbage, finely chopped
  • 1 lb ground pork
  • few grind of fresh cracked pepper
  • 30  2-inch wonton sheets
  • 1 tbsp sesame oil
  • 4 small garlic cloves, minced
  • 1 tbsp ginger, finely grated
  • 4 cups chicken stock or broth (you can use fish or vegetable stock as well)
  • 4 cups water
  • 3 oz shiitake mushrooms, thinly sliced
  • 1 baby bok choy, thinly sliced
  • 3 green onions, thinly sliced, 2-3 tbsp white miso paste, or more to taste
  • 6 tsp sambal oelek, divided between bowls *optional
  • 6 tsp tamari, divided between bowls *optional
  • garnish with green onions and radish, thinly sliced

DIRECTIONS:

  1. In a large bowl, combine garlic, ginger, green onions, oyster sauce, siracha, sesame oil, shiitake mushrooms, cabbage, pork and pepper. Using your hands, fold the ingredients into each other and until well combined. 
  2. Assembly of wontons: Place wonton sheets on a work surface with parchment paper. Scoop 1 tbsp of the pork mixture into the center of each sheet. Using your finger, line the edges of the sheet with water. Fold the dough into the center from each corner to create a little package, pinching the edges to seal. (if you are using circular wrappers, fold the sheet in half to create a half-moon/crescent shape). *
  3. Heat 1 tbsp sesame oil in a dutch oven or stock pot over medium heat.  Add garlic and ginger and cook until fragrant, stirring frequently, about 1-2 minutes.
  4. Slowly pour in chicken stock and water, increase heat and bring to a boil. Add mushrooms and bok choy, reduce heat and simmer until mushrooms are tender, about 10 minutes. Add green onions and miso paste, stirring until dissolved, about 2 minutes, and adjusting miso for desired taste. 
  5. Increase heat and bring to a slow boil. Carefully drop in 12-18 wontons, depending on desired wontons per bowl and cook until wrappers are cooked through, about 5 minutes.
  6. At the bottom of each bowl, add 1 tsp sambal oelek and 1 tsp tamari, if desired, and ladle soup into bowls. 
  7. Garnish with thinly sliced green onions and thinly sliced radishes. Enjoy!

*if freezing some of the wontons, place uncooked wontons in a single layer on a parchment lined baking sheet overnight in the freezer and transfer to freezer bags or airtight storage.

Running With Forks Pork Wontons