Spaghetti Aglio e Olio

Ingredients and Supplies:

• Large saucepan
• Large saute pan (I used this one)
• 6 cloves garlic
• kosher salt
• 1/2 cup extra virgin olive oil
• Black pepper
• Red pepper flakes
• Fresh parsley
• Block of fresh parmesan cheese
  

Directions:

1. Bring water to a boil in large saucepan. Sprinkle generously with salt.
2. Once water begins to boil, slice all six garlic cloves into thin pieces. I can assure you it will not taste too garlic-y
3. Heat sauté pan to medium heat and add approximately 1/2 cup oil as well as garlic slices.
4. Cook on medium until oil begins to bubble, then turn heat to medium low. You do NOT want the garlic to burn. Stir occasionally to ensure garlic browns but does not burn.
5. After a few minutes when the garlic is lightly toasted scoop 1/4 cup boiling pasta water and combine with garlic and oil mixture. Remove sauté pan from heat and stir.
6. Drain but do not rinse your pasta and return pasta to large saucepan. Mix in pepper, red pepper flakes (to taste), and a generous amount of freshly grated parm cheese. Stir to combine.
7. Dump pasta mixture into sauté pan and use tongs to combine oil and garlic mixture.
8. Top with more grated cheese and fresh parsley.

There you have it; garlic infused olive oil sauce! Try it and see for yourself. I have been cooking with minced garlic for as long as I can remember, but it’s easy to burn, and never as flavorful as I want it to be. The secret is in the slice! Click here for more recipes and kitchen hacks.

The post Foodie Friday: Spaghetti Aglio e Olio appeared first on Kelsey Kaplan Fashion.

Pot Roast

Ingredients and Supplies:

• Dutch oven (cast iron works best)
• Salt and pepper to taste 
• 2 cloves of minced garlic 
• 1 onion
• 2 large carrots
• 2 tablespoons butter or non-dairy butter
• 1 yellow pepper 
• No Yolks Broad noodles (click here to find at a store near you)
• 1 package Recipe Secrets onion soup and dip mix 
• Jar of Bell’s Beef Gravy (click here to find at a store near you)
• Italian seasoning 

Directions:

1. Rub meat with salt, pepper, and minced garlic. Add two tablespoons butter to pan. 
2. Set roast inside of Dutch Oven and braze meat on medium-high until all sides brown. Stay nearby because you don’t want it to burn!
3. After that, pour in Recipe Secrets onion recipe soup and dip mix packet and cover roast entirely with water. Bring to a boil then turn heat down and cover mostly with lid (leaving some room for air to escape). Simmer until roast is tender 2-3 hours (depending on size of roast) adding water little by little so that it does not all evaporate. 
4. After that, add vegetables – beginning with carrot and onion, yellow pepper, and cook on low until carrots are easy to poke with fork. 
5. Throw in as many no yolk broad noodles and cover and cook on medium-low until desired firmness (approximately 5 minutes).
6. Finally, mix in jar of gravy stirring occasionally on medium-low heat and top with Italian seasoning. Slice pot roast and serve in bowls. Enjoy for dinner as is or serve on toast and enjoy an open-faced sandwich at lunchtime. 

Shop the cookware and ingredients I use to prepare this meal:
Dutch Oven | Cutting Board | Soup Mix | No Yolks Noodles

The post Foodie Friday: Pot Roast – The Ultimate Comfort Food appeared first on Kelsey Kaplan Fashion.

Shortcut Minestrone

Ingredients: 

• 1 lb ground beef or turkey 
• 2 tablespoons Italian seasoning 
• 1 medium onion 
• 3 cloves garlic 
• 2-3 peeled carrots 
• 2 stalks celery 
• 1 can diced tomatoes 
• 5 cups chicken broth
• 1/4 cup red wine vinegar 
• 2-3 tablespoons olive oil
• 1 package fresh spinach (optional)
• 1 cup orzo (optional)

Directions:

1. Begin by prepping veggies. Dice onion, mince garlic, and chop carrots, and celery.
2. Next pour tablespoon oil in skillet and cook ground beef or turkey until no longer pink. This recipe technically calls for meatballs but ain’t no body for time for that and it’s just as good without ‘em. Add Italian spices as well as salt and pepper to taste. (turkey pictured here)
3. Pour remaining oil into Dutch oven or soup pot and heat over medium high. Add onion first and cook 2-3 minutes until soft. After that add: minced garlic, carrots, and celery stirring occasionally (another two minutes). Adjust heat if veggies begin to burn. Finally, add in tomatoes, broth, vinegar, and cooked meat. Bring to a soft boil and stir frequently. 
4. Once flavors have combined, add cup of orzo and cook on a soft boil 8-10 minutes. This is where I get creative and sometimes throw in spinach when I have it on hand! Always over estimate as it significantly shrinks during the cooking process. Scoop into bowls and garnish with fresh herbs if desired. Enjoy!

Shop the cookware I use to prepare this minestrone soup:
Cutting board | Dutch Oven | Non-stick skillet 

The post Foodie Friday: Minestrone Soup appeared first on Kelsey Kaplan Fashion.

Mmmm…meatloaf

Ingredients:

• 1 lb ground beef
• 1 slice white bread
• 3 teaspoons thyme
• salt & pepper
• 2 cloves garlic
• 1 shallot
• 3-4 tablespoons water
• 1/2 cup beef broth
• 32 oz chicken broth
• 1 tablespoon cornstarch
• package of green beans
• 4 teaspoons olive oil
• 4 Yukon gold potatoes (quantity may vary depending on size)
• 2 tablespoons non-dairy butter or margarine – this one is my fav

The Directions:

1. Preheat oven to 425. Place bread in medium-sized bowl and cover with 3-4 teaspoons of water. Allow liquid to absorb approximately 2-3 minutes.
2. Next prep your veggies. Finely dice shallot, peel and quarter potatoes, trim green bean ends, and mince garlic.
3. Add potatoes and 1 minced garlic clove to saucepan and cover with chicken broth until fully submerged by an inch. Bring to a boil then turn down heat to medium and continue boiling about 15 minutes or until potatoes are soft.
4. Using a rubber spatula, break up bread until consistency becomes pasty. Add thyme, half of the shallot, other garlic clove, and salt and pepper to taste. Mix in ground beef and combine ingredients well – using hands if necessary. Form two loaves approximately 1 inch thick and place on one half oiled baking sheet. Bake for 12 minutes.
5. Combine two teaspoons olive oil and salt and pepper in small bowl and mix in green beans. Remove meatloaf after 12 minutes and place green beans on other half of baking sheet. Cook approximately 10 minutes or until meatloaves are fully cooked. Drain excess water and mash potatoes, adding your favorite non-dairy “butter.”
6. While green beans finish roasting, prepare au jus. Heat remaining oil over medium-high heat in medium-sized skillet. Cook leftover shallot until softened then add 1/2 cup beef broth and a shake of pepper. Bring to a soft boil stirring occasionally. *Optional: thicken au jus with one teaspoon of corn starch. Please note, to thicken hot sauces, mix cornstarch with cold water first, then gradually add cornstarch mixture. Top meatloaf with gravy and enjoy!

Shop the cookware I use to prepare the meatloaf below and my kitchen essentials here:
Mixing Bowls | Non-stick Skillet | Smart Oven | Cutting Board | Saucepan

The post Foodie Friday: Not Your Grandma’s Meatloaf appeared first on Kelsey Kaplan Fashion.

Faux Sausage Egg Frittata

Ingredients:

• 6-8 large eggs
• 8 oz Mexican style shredded cheese
• 1 small onion
• 1 package soy chorizo links or preferred faux sausage
• 1/3 cup diced sweet peppers
• 1/4 cup chopped fresh tomatoes
• olive oil spray
• 1/2 cup milk

The Directions:

1. Preheat oven to 350 and dice enough vegetables to generously cover bottom of 9 inch oven-safe skillet.
2. Crack eggs into bowl and pour in 1/2 cup of milk. Whisk well and season with salt and pepper. Refrigerate mixture.
3. Cover bottom of skillet with olive oil spray and cook onion on medium heat until translucent. Add peppers, tomatoes, and soy chorizo (last) cooking about two minutes each or until soft but not soggy. I use the Trader Joe’s kind soy chorizo!
4. Remove skillet from heat and allow to cool 2-3 minutes. Pour in eggs and stir so that ingredients are well combined. Mix in 2-3 generous handfuls of shredded cheese.
5. Transfer skillet to oven and cook 15-30 minutes or until the middle is no longer jiggly. Frittata should have a sponge-like appearance and time depends on number of eggs used.
6. Cut frittata like a pie and top with a dollop of sour cream if desired.

Shop the cookware I used to prepare my faux sausage egg frittata:
Skillet (sale alert!) | Mixing Bowls | Cutting Board

The post Foodie Friday: Faux Sausage Egg Frittata appeared first on Kelsey Kaplan Fashion.

Chicken Quinoa Bowls

Ingredients:

• l lb boneless skinless chicken breast
• 1 package panko bread crumbs
• 8 oz Brussels sprouts
• 1 large sweet potato or butternut squash cubes from Trader Joe’s
• 1 package mixed greens
• 2 cups chicken broth
• 1 cup quinoa
• 1/4 sliced almonds
• 1 egg
• 1 teaspoon mayonnaise
• Salt & Pepper
• Oregano, Parsley, or other dried savory herbs
• Olive Oil Spray

The Directions:

1. Begin by preparing your chicken breasts. I like to thin them out by cutting them in half crosswise. After that, whisk egg and mayo in small bowl and cover dinner plate with panko or breadcrumbs of choice. Mix salt, pepper, and savory herbs/seasoning with breadcrumbs – don’t be afraid to “over do it.” Your chicken will just be more flavorful. Dip chicken in egg mixture then coat with bread crumbs and set aside.
2. In a small bowl, prep veggies for air fryer or bake if you prefer. Cut sweet potatoes into cubes and half or quarter (depending on size) Brussels sprouts. Generously spritz with olive oil spray and top with salt and pepper. Set smart oven to 420 and air fry 15-18 min – tossing once half way through. Set veggies aside and cover with aluminum foil.
3. Meanwhile, bring chicken broth to a boil in small saucepan. Stir in quinoa then turn heat to simmer and cover. Cook for about 10-12 minutes or until liquid is absorbed. Let quinoa cool to room temperature.
4. With the oven still set to “air fry” mode, cook chicken for about 20 minutes, flipping once half way through. Turn on oven light to watch chicken closely. You want it to slightly brown but not to burn. *Oven settings may vary!
5. Heat oil (or butter/margarine) in cast-iron skillet (this one is my favorite) to medium heat. Add almond slices and a pinch of salt tossing to coat. Stir occasionally for five minutes. Allow to cool.
6. Cut chicken into strips and serve over mixed greens and quinoa. Add sweet potatoes and Brussels sprouts and top with toasted almonds. Drizzle with your favorite salad dressing. I used this recipe and made homemade balsamic vinegar. *Tip add an extra tablespoon of balsamic vinegar than what the recipe calls for. Enjoy!

Shop the cookware I used to prepare my chicken quinoa bowls:
Cast Iron Skillet | Saucepan (Sale Alert!) | Air Fryer Smart Oven (available in champagne here)

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The post Foodie Friday: Air Fried Chicken Quinoa Bowls appeared first on Kelsey Kaplan Fashion.