Cooking Club: Week 18

Welcome!

Hello friends, old and new! Lots of new folks joining us this week thanks to all you wonderful people gifting Cooking Club memberships to your friends and family. We’re thankful for your support and happy to have some new faces around here. That being said, if you are one of those newly minted members, please take a moment to skim the Getting Started Tips - there’s tended to be a slight learning curve regarding how Cooking Club content is published, archived, and how you can save and revisit weekly entries. If you have any questions, please don’t hesitate to reach out to us. Hope you are all having a wonderful Holiday Season!

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House Keeping:

- The tips on getting started page now has a video about how to bookmark weekly entries. If you're finding that your bookmarks sometimes take you to a page you weren't expecting, that video explains why and how to sort it out :)

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groceries

I am assuming you have sea salt, pepper, extra virgin olive oil and a higher heat oil, such as avocado oil or coconut oil. Check your stock on these before you head to the market, and check off any other items you may already have. As you continue to use these recipes, you will see repetition of my favorite ingredients. For example, while real maple and pine nuts are pricey pantry staples, they won’t sit in the pantry, you’ll use them in upcoming weeks. Use bulk bins at your local health food store to buy in smaller quantities if you prefer.

Your List i

PRODUCE

DRY INGREDIENTS

MEAT & DAIRY


recipe 01: Turkey Burgers with Caramelized Onions, Mushrooms and Gruyere

serves 4

I do try to keep the dirty dishes to a minimum, but we have a few steps here. The onions are the only part that take some time, and that time is largely hands off, so get those going first while you futz with all the other stuff. A vegetarian option is listed below and beef is an alternative if you prefer it. 

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Tips of The Week

Prep Ahead: The caramelized onions and mushrooms can be made up to three days in advance. Warm them before assembly.

Make it Work Twice: Any leftover onions and mushrooms.

Kid Friendly: I leave off the onions and mushrooms for our kids.

Gluten Free: Use a gluten free bun or wrap it in lettuce.

Dairy Free: Skip the cheese.

Lower Carb: Skip the bun and wrap the situation in lettuce.

Vegetarian Swap: Skip the turkey and use large portobellos in place of the baby mushrooms. Marinate it in oil, a little worcestershire and Italian seasonings and cook them on both sides on the grill.

 

Ingredients
 

for the caramelized onions

1 Tbsp. unsalted butter
1 Tbsp. olive oil
1 yellow onion, halved and sliced thin
sea salt and pepper
1/2 tsp. cane sugar
1 Tbsp. white or red wine vinegar

for the sautéed mushrooms

12 oz. button or crimini mushrooms, stemmed and wiped with a damp cloth
1 Tbsp. butter or olive oil
Sea salt and pepper
1/2 tsp. dried Italian seasoning
1 large clove of garlic, grated

For the burgers and fixings

1 lb. ground turkey (not extra lean)
2 tsp. worcestershire sauce (optional)
1/4 cup well chopped parsley
salt and pepper1 cup grated gruyere cheese
2 Tbsp. Dijon mustard
2 Tbsp. mayonnaise
arugula
4 burger buns

Instructions

Start with the onions, they take awhile. In a large pan over medium heat, warm the butter and olive oil. Add the onions, big pinch of salt and pepper and sauté until beginning to soften. Turn the heat down to low, add the sugar, and let them cook, stirring occasionally, until they get golden and jammy. About 30-45 minutes. At some point the pan with look dry and the onions will start to stick, add 2 Tbsp. water and stir it in, whenever this happens. Near the end, add the vinegar and stir that in to finish. Set aside. 

Heat another pan over medium heat. Warm the butter or olive oil. Slice the mushrooms thin and add them to the warm pan along with a pinch of salt and pepper. Sauté until the liquid has released and cooked off. Stir in the seasoning and grate in the clove of garlic. Set aside.

Season the meat with the Worcestershire, parsley and little bit of salt and pepper (worcestershire has a lot of sodium so you barely need to use any salt if using). Stir enough just to work it in. Form the meat into 4 patties, making an indent in the center of each patty. Grill them, outside or on a grill pan, for about 3 minutes on each side, or until cooked all the way through. In the last minute of cooking, put a pile of the grated gruyere on top and cover so it melts. 

Stir the mustard and mayo together. Toast your buns. Spread on one side, then the patty, mushrooms , handful of greens, smash some onions onto the other side of the bun and press it all together. It will be messy, sorry!

Nutrition Information

per serving

  • calories
    593
  • fat
    36 g
  • carbs
    30 g
  • protein
    39 g

recipe 02: Winter Salad with Roasted Sweet Potatoes, Avocado, Dates & Goat Cheese

serves 4

This makes a pretty generous sized salad. When I suggest salad as an entree, I realize it takes a lot to get full off of green salad. If you think you’ll be adding protein or another component, skip the cabbage or one of the other greens as the volume may be unnecessary. 

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Tips of The Week

Prep Ahead: The dressing and roasted potatoes can be made in advance.

Make It Work Twice: I feel like I need to give you the yields for one recipe, but I would never just roast one sweet potato as a component of a green salad. Make twice as much, eat them with eggs or feed them to your kids with ketchup. They’re nice to have on hand.

Kid Friendly: Salads are not popular, but if I pull the potatoes, dates, avocado, nuts and cheese into little sections, they are excited about a snack plate. See note above, consider making extra potatoes.

Carnivore Addition: Shred some chicken into the salad, or serve the salad with a steak or seafood of choice. I feel like it can pretty much go with anything.


 Ingredients

for the roasted sweet potatoes

1 medium-sized sweet potato, 1” cubes
2 tsp. avocado or olive oil
1/4 tsp. cinnamon
1/2 tsp. salt and pepper

for the salad

5 oz. bag baby kale
5 oz. bag spring mix
1/2 a small head of purple cabbage
1 jalapeño, lower 3/4, sliced super thin
8 dates, pitted and chopped
2/3 cup slivered almonds, toasted
2 avocados, diced
4 oz. goat cheese, crumbled

for the SKCC Basic Vinaigrette

2 Tbsp. minced shallot
1 garlic clove, grated
1/2 tsp. sea salt
1 tsp. Dijon mustard
1 tsp. maple syrup
1/4 cup apple cider vinegar
2 Tbsp. fresh chopped parsley
2 Tbsp. fresh lemon juice (about 1/2 a lemon)
1/3 cup extra virgin olive oil
Dash of cayenne


Instructions

Preheat the oven to 400’. Toss the potato cubes in the oil, cinnamon, salt and pepper. Roast for 20 minutes until tender and browned on the edges. Remove to cool.

In a large bowl, combine the baby kale, spring mix, cabbage, jalapeño, dates and almonds. 

Combine all the dressing ingredients together and whisk to combine. This can also be done in a blender, if you prefer a smoother texture. 

Add the potato cubes (and shredded chicken, if using) to the salad, drizzle desired dressing and toss to combine. Add the avocado and goat cheese on top. The goodies may sink to the bottom, so dig deep when plating your portion.

Nutrition Information

per serving

  • calories
    737
  • fat
    51 g
  • carbs
    67 g
  • protein
    15 g

recipe 03: Shaved Brussels and Kale Soba Noodles with Salted Peanuts

serves 4

This can take so many alterations, I hesitate to mention all of them at risk of complicating a gloriously simple recipe. You could use napa cabbage in place of the brussels or kale. Some shredded rotisserie chicken or edamame beans or roasted tofu bits if you are looking to fill this out. My hope is that you take these recipes and trust yourself to add to your taste. Clearly we have an Asian flavor theme going here, add accordingly. 

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 Ingredients

1 bunch of Tuscan/Lacinato kale
5 tsp. toasted sesame oil
10 brussels sprouts
1 plump garlic clove
1 Tbsp. rice vinegar
2 tsp. low-sodium soy sauce or tamari
Pinch of red pepper flakes
4 scallions, white and light green parts, sliced thin
3/4 lb. soba noodles (spaghetti noodles work well too!)
2 Tbsp. toasted sesame seeds
1/2 cup roasted and salted peanuts, chopped, for garnish

Instructions

Pull the kale leaves from their stems and discard the stems. Working in batches, stack the leaves, roll them up tightly lengthwise, and then thinly slice them crosswise into narrow ribbons. Put the ribbons in a large bowl with 1 tsp. of the sesame oil and 1/4 tsp. salt. Massage the leaves with your hands until they glisten.

Discard any funky outer leaves from the brussels sprouts. Slice them paper thin (mandoline works best) then toss them with the kale.

Mince the garlic and put it in a bowl. Stir in the vinegar, remaining sesame oil, soy sauce and pepper flakes. Pour the dressing over the greens and toss well. Add the scallions and sesame seeds. 

Bring the water to a boil. Cook the noodles according to package instructions. Rinse them with with cool water and drain. Toss the noodles with the greens. The noodle salad can be served warm or cold. Garnish with peanuts.

Nutrition Information

per serving

  • calories
    415
  • fat
    9 g
  • carbs
    75 g
  • protein
    17 g

recipe 04: Honey Fudge

makes 14 pieces

Welcome new people! This has been the favorite treat and since perhaps we are looking for something a little more virtuous than a Christmas cookie, you have to give this a try. It can take any add-ins in place of the crisp rice cereal - try your favorite dried fruit or different nuts. 

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Tips of The Week

Make Ahead: the fudge will keep for a weeks in the refrigerator.

Use It Twice: double the batch and try different add ins, maybe cocoa nibs and some espresso powder? oats and honey roasted peanuts?

Kid Friendly: my kids are very friendly with anything chocolate.


Ingredients

2 ounces dark chocolate, well chopped
1/2 cup whole almonds
1/3 cup cocoa powder (natural or dutch) or raw cacao, plus more for dusting
pinch of sea salt

1/3 cup honey plus 1 Tbsp. 
1/4 cup coconut oil
1 tsp. vanilla extract
1/2 cup crisp rice cereal


Instructions

Line a loaf pan with parchment paper. Sprinkle the chopped chocolate along the bottom of the pan. 

In a food processor or a strong blender, combine the almonds, cocoa powder and sea salt. Pulse the mixture until it resembles coarse sand, about 10 times. You want some crunchy bits of almonds. 

In a saucepan, combine the honey and coconut oil and bring it to a gentle boil. Stir to mix. Turn off the heat and stir in the vanilla extract.

Add the almond mixture and the rice cereal into the wet mixture and stir to combine. Any extra add-ins would go in here. Transfer the mixture to the prepared pan, smooth the top and put it in the fridge to cool for at least an hour. 

Nutrition Information

per piece

  • calories
    124
  • fat
    8 g
  • carbs
    13 g
  • protein
    2 g