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Last week my parents went tomato picking and brought me back a ton.

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So I made one of my favorite breakfasts called “Pan con Tomate” (Bread with Tomato)

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It sounds weird, but it’s popular in Spain.

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It’s like having toast with tomato jam.

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Here’s how I make it.

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What you’ll need:

1 slice of bread (rustic thick slice is best)

1 garlic clove

1 large ripe tomato (I like heirloom)

Extra virgin olive oil

Salt

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Directions:

Toast bread.

Rub a cut garlic clove on the coarse edges of the bread.

Cut a tomato in half, then rub the tomato on the bread.

Drizzle with a little olive oil and salt.

Eat immediately.

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To up your breakfast, you can enjoy it with cured ham like Jamon Serrano and some Manchego cheese.

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#vegan #plantbased #vegetarian #onlinecookingclass #bluezones #bluezoneskitchen #veganlife #veganfoodshare #veganfood #easydinner #easyrecipe #whatsfordinner #foodphotography #homecooking #dinnerideas #comfortfood #realfood #crueltyfree #veganinspo #plantbaseddiet #plantbasedfoodie #dairyfree #whatveganseat

I found this recipe on Tasting Table and it looked really good. I changed it a little bit since I used bone-in thighs instead of boneless.

I loved how it smelled and the flavors were really nice. Next time I’ll use boneless thighs so I can slice up the meat like a shawarma. And then add lettuce, tomato, and onions in a pita.

I had a little extra hummus around and that just took it to the next level. Hope you enjoy it.

Recipe Adapted from: Tasting Table

Sheet-Pan Chicken Shawarma And Garlic-Lemon Potatoes

Ingredients

• 1 ½ pounds boneless chicken thighs
• ½ teaspoon ground coriander
• ½ teaspoon ground cumin
• ¼ teaspoon ground cinnamon
• ⅛ teaspoon ground cardamom
• ¼ teaspoon smoked paprika
• ½ kosher salt, plus more to taste
• ½ teaspoon black pepper
• 1 ½ tablespoons olive oil, divided
• 1 pound baby potatoes, halved or quartered if large
• 1 tablespoon lemon zest

Directions:

1. Preheat oven to 400 F.
   2. In a large bowl, toss potatoes and lemon zest with remaining olive oil and a pinch of salt. Place potatoes on baking sheet.

3. In the same bowl, toss chicken thighs with spices and ½ teaspoon each salt and pepper. Add ¾ tablespoon olive oil and turn to combine. Transfer to the pan with the potatoes. Scatter around the chicken thighs.

4. Place the baking sheet into the oven and cook until the thighs and potatoes are cooked through, 16 to 18 minutes. (If using bone-in thighs, cook for 30 minutes)
5. Remove the chicken and potatoes from oven. Let cool slightly. Serve with roasted potatoes.

Recipe Adapted from: https://www.tastingtable.com/1375144/sheet-pan-chicken-shawarma-and-lemon-rosemary-potatoes-recipe/

Here’s the perfect breakfast meal prep. I’ve been eating them for breakfast all week. They give me energy without feeling heavy.

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I love that the whole thing can be made in a blender.

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Recipe adapted from Forks over knives.

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These are more like “oatmeal cups” instead of muffins but they are wonderful. Perfectly sweet without any added sugars. The 2 key things for this recipe: grease the pan well, and let them rest in the pan at least 10 minutes after baking. I tried to take them out right away and they are just goey and fall apart. Keep them in the fridge. They freeze well too.

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Just Blend Banana Muffins 🍌

INGREDIENTS

• 4 very ripe bananas

• 2 cups oats, ground into flour

• ½ cup plant milk

• ½ cup unsweetened applesauce

• 2 tablespoons ground flax seeds

• 1 teaspoons ground cinnamon

• ½ tablespoon vanilla extract

• ½ tablespoon apple cider vinegar

• ½ tablespoon baking powder

• ½ teaspoon baking soda

INSTRUCTIONS

• Preheat oven to 350º F.

• Line a muffin pan with 12 cupcake liners or grease with cooking spray.

• Place oats in blender and Grind into a flour.

• Add the other dry ingredients.

• Then, add in bananas and remaining ingredients.

• Blend just until combined.

• Do not over mix.

• Pour into muffin liners filling about 2⁄3 full.

• Bake for 30-35 minutes until tops are golden brown and toothpick inserted in the center comes out clean.

• Let sit in pan at least 10 minutes before moving otherwise it falls apart.

• Chef’s Note: Gently stir in 2 cups of frozen blueberries for blueberry banana muffins and increase baking time 8-10 minutes.

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#vegan #plantbased #vegetarian #onlinecookingclass #bluezones #bluezoneskitchen #veganlife #veganfoodshare #veganfood #easydinner #easyrecipe #whatsfordinner #foodphotography #homecooking #dinnerideas #comfortfood #realfood #crueltyfree #veganinspo #plantbaseddiet #plantbasedfoodie #dairyfree #whatveganseat

🍽️📚 A Decade in the Kitchen: 5 Mistakes to Avoid for Culinary Excellence

Celebrating 10 years as a seasoned chef and passionate teacher has granted me a front-row seat to numerous culinary adventures. Along the way, I’ve witnessed some common pitfalls that many aspiring cooks stumble upon. Today, let’s delve into the five most frequent cooking mistakes and how to conquer them.

1. Not holding the knife right Precision is the heartbeat of every chef’s artistry. A misgrip on your knife could lead to inconsistent cuts and even potential accidents. To wield your blade like a pro, place your index finger and thumb on the blade’s base, creating a pinch grip. This technique provides control and finesse for flawless slicing and dicing.

2. Not seasoning while cooking The layers of flavors in a dish relies on the harmony of seasoning. A sprinkle of salt and a dash of herbs throughout the preparation can elevate your creation from mundane to extraordinary. Remember, season as you go—this ensures every bite is infused with taste.

3. Not getting the pan hot enough The sizzle when ingredients meet the pan is music to a chef’s ears. A common misstep is underestimating the importance of a hot pan. Preheat your pan until it’s gently smoking; this is the key to achieving that golden sear that tantalizes taste buds. Also, make sure to pat you proteins dry with a paper towel. The drier the protein is before you put it in the pan, the better color you’ll get.

4. Not giving ingredients space to cook so stuff gets overcooked Learn to work within the limits of your pan. Do two batches if you need to- it’s worth it! Overcrowding your pan with ingredients hinders proper heat distribution and can lead to uneven cooking. Give your ingredients the space they deserve for a harmonious culinary dance.

5. Overcooking proteins in the pan (instead of using the oven) Bid adieu to dry and tough proteins! A shift from the pan to the oven is a game-changer. It’s how restaurants get juicy, tender proteins every time. They sear it in a pan just for color, then finish it in the oven. This prevents it from overcooking and drying out in a pan. It allows your proteins to cook evenly and retain moisture, giving you a succulent outcome that’s a feast for the senses.

In these 10 fruitful years, I’ve seen these mistakes turn novices into masters. Remember, cooking is an adventure, and blunders are merely stepping stones towards perfection.

Embrace the process, learn from missteps, and let your passion for cooking flourish. Here’s to the learning process and your future tasty discoveries! 🍳👨‍🍳🎉

Chef Joanna is a graduate of Le Cordon Bleu in Paris and a private chef for the stars. She also hosts pop up dinners and cooking classes inspired by her travels around the world. You can find more of her work at http://www.chefjoannas.com

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I love zucchini, but a lot of times I get bored of always sautéing it.

Then I found this new, odd recipe.

It was in one of my favorite magazines, America’s Test Kitchen. 

It’s a fun and new way to prepare zucchini. 

The best part? 

You get to smash ‘em!

Give it a try and see what you think.

Smashed Zucchini with Garlic Lemon Sauce

Ingredients

Zucchini:

2-3 zucchini (small ones are best)

2 tsp. Olive oil

Salt and pepper

1 Tbsp. Pine nuts

Cilantro, parsley, or basil for garnish

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Yogurt sauce:

½ lemon

1 small container plain yogurt

1 garlic clove, minced 

2 tsp. Olive oil

Salt and pepper 

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Directions:

1. Set oven to HI Broil. Place oven rack at the top most level.
2. Cut ends off zucchini. Then use a meat mallet or heavy pan to smash zucchini. Break up with hands. 
3. Place zucchini on baking sheet and drizzle with olive oil and season with salt and pepper.
4. Broil in oven for 12-15 minutes, flipping the zucchini halfway through.
5. Meanwhile mix yogurt with lemon juice, garlic and little olive oil salt and pepper. Mix in.
6. Serve zucchini alongside yogurt mixture or plated with it. 

I made this little portion for my boyfriend. I’m not much of a steak eater so I had some soup.

it’s one of his favorites. Hope you like it too.

Beef Teriyaki Bowl

Bowl

◦ ½ cup rice

◦ ½ tsp salt

◦ Drizzle of oil

◦ ¾ lb. Filet mignon

◦ 1 small bundle broccolini

◦ Soy sauce

◦ Sesame oil

◦ Salt and pepper

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Teriyaki Sauce-

• 2 Tbsp soy sauce

• 2 tsp. sugar

• 1 tsp. sesame oil

• 1 garlic clove, minced (or dash garlic powder)

• 1 tsp. ginger root, minced (or dash ground ginger)

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Directions:

1. Place beef steak in freezer for 30 minutes. Then slice thinly.

2. Place rice in pot and cover with lots of water. Soak for 30 minutes then rinse. This makes it fluffy. Cook according to package directions.

3. Meanwhile heat oven to 425 F. Lay broccolini out on a baking tray. Splash with a little soy sauce, sesame oil (1-2 tsp. Each) salt and pepper. Toss. Then place in oven 15 minutes or slightly crispy.

4. Mix the sauce ingredients and set aside.

5. Once you slice the beef, heat pan with a little oil. Cook on high heat for just a minute or two. Once it’s cooked add the sauce in and just heat till bubbly like 30 seconds to 1 minute. Serve immediately over rice with broccolini.

Beef Teriyaki Bowl

Print Recipe Pin Recipe

Servings 1

Ingredients

  

• ◦ ½ cup rice
• ◦ ½ tsp salt
• ◦ Drizzle of oil
• ◦ ¾ lb. Filet mignon
• ◦ 1 small bundle broccolini
• ◦ Soy sauce
• ◦ Sesame oil
• ◦ Salt and pepper
• .
• Teriyaki Sauce-
• 2 Tbsp soy sauce
• 2 tsp. sugar
• 1 tsp. sesame oil
• 1 garlic clove minced (or dash garlic powder)
• 1 tsp. ginger root minced (or dash ground ginger)

Instructions

 

• Place beef steak in freezer for 30 minutes. Then slice thinly.
• Place rice in pot and cover with lots of water. Soak for 30 minutes then rinse. This makes it fluffy. Cook according to package directions.
• Meanwhile heat oven to 425 F. Lay broccolini out on a baking tray. Splash with a little soy sauce, sesame oil (1-2 tsp. Each) salt and pepper. Toss. Then place in oven 15 minutes or slightly crispy.
• Mix the sauce ingredients and set aside.
• Once you slice the beef, heat pan with a little oil. Cook on high heat for just a minute or two. Once it’s cooked add the sauce in and just heat till bubbly like 30 seconds to 1 minute. Serve immediately over rice with broccolini.

Smashed Zucchini with Garlic Lemon Sauce

Print Recipe Pin Recipe

Ingredients

  

• 2-3 zucchini small ones are best
• 2 tsp. Olive oil
• Salt and pepper
• 1 Tbsp. Pine nuts
• Cilantro parsley, or basil for garnish
• .

Yogurt sauce:

• ½ lemon
• 1 small container plain yogurt
• 1 garlic clove minced
• 2 tsp. Olive oil
• Salt and pepper

Instructions

 

• Set oven to HI Broil. Place oven rack at the top most level.
• Cut ends off zucchini. Then use a meat mallet or heavy pan to smash zucchini. Break up with hands.
• Place zucchini on baking sheet and drizzle with olive oil and season with salt and pepper.
• Broil in oven for 12-15 minutes, flipping the zucchini halfway through.
• Meanwhile mix yogurt with lemon juice, garlic and little olive oil salt and pepper. Mix in.
• Serve zucchini alongside yogurt mixture or plated with it.

I made these while the epic storm Hilary was passing through Los Angeles. We were told to stay home.

So what better way to use my time than bake?

These cookies hit the comfort all-is-well spot.

I got this recipe from thebakerchick.com if you want the original.

Mrs. field’s M&M cookies

Ingredients (makes about 18 large cookies)

• 2 cups all purpose flour 
• 1 1/4 teaspoons baking soda 
• 1/4 teaspoon salt 
• 3/4 cup (1 1/2 sticks) unsalted butter, room temperature 
• 2/3 cup granulated white sugar 
• 2/3 cup firmly packed light brown sugar 
• 1 large egg, plus 1 yolk 
• 1 1/2 teaspoons pure vanilla extract 
• 1 cup M&M’s candies

Directions:

Preheat oven to 350F. Line two cookie sheets with parchment or Silicone baking liners. Set aside.

In a medium bowl- whisk together the flour, baking soda, and salt.

In a large bowl fitted with a paddle attachment- cream the butter and sugars on high until smooth and pale.

Add the egg, the yolk and then the vanilla- mixing thoroughly.

Mix in the dry ingredients until combined.

Use a cookie scoop to portion dough 2-3 inches apart on cookie sheet (mine yielded 1 1/2 inch sized rounds-they will spread significantly) I only put 6 with my red scooper on a tray since they spread so much

Bake for 10-12 minutes. Or until edges are set and slightly golden and set. Right away- press as many M&Ms as you want in the tops of the cookies.

Allow to cool for 5 minutes and then transfer to a wire rack.

I made myself this pasta during the recent storm in SoCal. They told us to stay home during storm Hilary because it was going to be epic. And then there was an earthquake.

So I needed a go-to recipe to hunker down with.

I wanted to make something simple from the pantry. And pasta is my go-to comfort food in times of crisis. This hit the spot.

It packs a lot of flavor, but so much flavor that some people don’t care for it, like my boyfriend.

So I just made it for myself while he ate leftover pizza.

Here’s the recipe for one. Hope it brings some comfort to you.

Notes:

I like using fresh cherry tomatoes but the classic recipe uses canned whole tomatoes squished with your hands

Pasta Puttanesca for One

Ingredients:

• 75g spaghetti (serving for one)
• 1 tablespoon olive oil
• 1 small garlic clove, sliced thin
• 1/2 teaspoon anchovy paste
• 1/4 teaspoon red pepper flakes (adjust to taste)
• 1/2 cup cherry tomatoes
• 8-10 pitted black olives, sliced
• 1 tablespoon capers, rinsed and drained

Instructions:

1. Cook the spaghetti according to the package instructions until al dente. Drain and set aside.
2. In a skillet, heat the olive oil over medium heat. Add the sliced garlic and sauté for about 1 minute until fragrant. Just golden brown.
3. Stir in the anchovy paste and red pepper flakes. Cook for another minute, stirring to combine.
4. Add the cherry tomatoes to the skillet. (Lower heat, it may splatter) Cook for about 3-4 minutes until they start to soften and release their juices.
5. Mix in the sliced olives and capers. Continue to cook for another 2-3 minutes, allowing the flavors to meld.
6. Toss the cooked pasta into the skillet with the tomato mixture. Gently combine everything to evenly coat the pasta with the sauce.
7. If you prefer, you can add a bit of the pasta cooking water to adjust the consistency of the sauce.
8. Add chopped parsley if you have it.

Try these at your next BBQ!!!

Have you ever had “corn ribs”!?

They’re delicious and fun to eat. They’re strips of corn on the cob that are brushed with seasoning and air-fried or baked.

Here’s what they look like when you’re done.

Let me show you how to make ’em!

** WARNING: Be Careful When Cutting**

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Corn Ribs

Ingredients:

• 4 ears of corn, shucked and cleaned
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1 teaspoon garlic powder
• 1 teaspoon paprika

For the sauce:

• 3 tablespoons mayonnaise
• 1 tablespoon Sriracha sauce
• A squeeze of lemon juice

Instructions:

1. Preheat oven to 400 degrees F (200 degrees C).
2. *TIP* Precook the corn for easier cutting. Bring a pot of water to the boil. Boil corn on the cob in boiling water for 4-5 minutes before cutting.
3. Cut corn on the cob into quarters lengthwise. Break in halves, then stand cobs up vertically to cut.
4. In a small bowl, combine olive oil, salt, garlic powder, and paprika.
5. Brush corn ribs with oil mixture.
6. Bake corn ribs in preheated oven for 22-25 minutes (or air fry for 15 min.), or until tender and crispy.
7. To make the sauce, combine mayonnaise, Sriracha sauce, and lemon juice in a small bowl.
8. Serve corn ribs with sauce.

Tips:

• You can also grill corn ribs. To do this, preheat grill to medium heat. Grill corn ribs for 10-12 minutes, or until tender and crispy.
• Corn ribs are a great way to use up leftover corn. Simply cut the corn on the cob into quarters and season it with the oil mixture. Then, bake or grill the corn ribs as directed.

I hope you love the recipe! Snap a picture and tag me @chefjoannas on instagram so I see how yours came out.

Enjoy!

Chef Joanna is a graduate of Le Cordon Bleu in Paris and a private chef for the stars. She also hosts pop up dinners and cooking classes inspired by her travels around the world. You can find more of her work at http://www.chefjoannas.com