Sometimes I think that a dish I make is going to be far too humble to find its way here, but then I do a double take and scramble for my camera gear.  This is one of those cases.  A simple fillet of fish nestled in greens with a bit of dressing.  It’s so uncomplicated and unassuming that it nearly escaped my attention yet in its own way it’s the perfect dish, especially if you’re in a hurry.

As with anything, there is a story behind this little bit of perfection.  Our two oldest boys had joined some friends at a Wednesday night church function, which left just the littlest and myself at home for dinner.  Since his idea of a good dinner and mine differ wildly (Chicken!), I decided to let him have his favorite dish (Chicken!) and fend for myself.

The freezer did not disappoint. It yielded a bag of almost-forgotten mahi mahi fillets that had been hiding behind something far less nutritious (Chicken!) so while I finished getting the little guy’s dinner ready I tossed a few pieces of fish under cold running water to defrost.

By the time Ll’ B. was done eating his gourmet meal of chicken strips with a side of grapes and bananas and was safely tucked off in his room the fish was ready to go.  The weather has been foul here for the past few days, so I decided that perhaps I could trick nature into bringing summer our way by making something light; a salad felt like just the thing, but with a bite.

So toss some arugula with some greens, season and cook the fish and plate, drizzle with Italian dressing… And realize that from the aroma alone, this dish just had to have a place in the spotlight.  So scramble for the camera, the EGO light and reflector so that I can share something simple and perfect with the world:

My plea to nature must have worked, because today is bright and sunny.  Birds are singing, the squirrels are playing in the back yard and the temperature is comfortable.  It looks like summer may finally be on its way.  All because of a piece of fish, some greens and a little house dressing.

And that’s the story of the simplest dish I’ve made this year.  Cook time about 6 minutes, total prep 10 minutes.  Perfect flavor and buttery texture: Priceless.  This one is a winner for any time you need a great meal in a huge hurry without having to do any planning, and it’s perfect for summer as well… Now that it’s here.

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Popularity: 3% [?]

Here’s the thing.  The warmer the weather gets, the spicier I like my food.  for me a big pot of chili is a summertime affair, not something I’m looking for in the winter.  On the other hand, when the temperatures start to climb I also tend to crave lighter foods, not something that’s going to weigh me down.

Shrimp is the perfect balance in those situations.  It’s not a light meal, but the flavor is light and fresh. The sweetness of the meat plays well with spicy additions, but isn’t so subtly that it’s buried by them. If anything the heat enhances the flavor. The fact that you can eat them with your fingers and make a mess is just a plus.

While I can take all of the credit for this variation, the inspiration for this dish sprang from a conversation on twitter with the wonderful @oxfordfalls, who you should be following if you aren’t already. If you aren’t a fan of twitter, go visit their website and check out some cool food products.

If you aren’t a fan of the intensely spicy, or have someone in your group that isn’t a fan of sweat and tears, I’ve included an alternate spice mix to the recipe for good measure.

So which are you, mild or spicy?  Let us know in the comments.

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Popularity: 3% [?]

No matter what skill level you attain as a cook or what triumphs of culinary complication you manage to master over the course of a lifetime it’s a plain simple truth that sometimes simpler is better.  I feel that the simplest of dishes with the fewest ingredients actually takes more skill to master than dishes with complex ingredient lists and prolonged methods.

In a simple dish there is no room for error.  You can’t cover a mistake with another layer, or a touch of this or that.  This dish is like that.  It has just 5 ingredients and takes less than 15 minutes to prepare.  A novice cook can easily make this dish and make it well. To make it perfectly every time is something that I strive for… And so far have not mastered.

My kids don’t mind that I keep trying.  It’s one of their favorite dishes, whether as a side dish or as a meal in itself.  My wife fell in love with it on her last visit as well.  Both of these things make me push myself to make it better every time I cook it.  To add just a little more care.  To be sure the pasta is perfectly al dente.  That there isn’t too much or too little of any one thing. Because there’s no place to hide if I screw it up.

Do you have a simple dish like this in your arsenal?  Is there something that you feel could always be just a little better than it was the last time?  For me this is that dish..  But then, it’s so delicious that even if I’ve never achieved its pinnacle, the other versions are incredible, too.

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Popularity: 16% [?]

I’m glad that my wife loves talking with people.  Everywhere we go either she or I is asking a waitress or a cook how they prepared something.  In most cases the cook or chef is happy to oblige.  This dish is a result of my wife’s insatiable curiosity regarding new recipes and her ability to charm the socks of of anyone… Even if that someone happens to be a chef in Izmir, Turkey.

Haydari is a fairly common dish in Turkish Meze.  Generally it’s a mix of yogurt, garlic, mint and olive oil.  I’ve seen some recipes that call for sumac as well.  This one is a slightly less spicy version that uses carrots (Havuçlu) and omits the garlic and dill usually found in the dish.

Just 5 ingredients and about 10 minutes of prep will get you something spectacular, especially if you’ve gone ahead and made a batch of flatbreads to slather this wonderful dip on.  of course, you can always just eat it with a spoon, too.  (I may have eaten most of it that way…  It’s possible.)

This is a dish that you just have to try!  it rivals turkish style yogurt hummus for yum-factor and is just as simple to make, but has a much lighter and fresher flavor.  If you’re looking for the perfect way to get a few carrots on the table.  This is it.

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Popularity: 2% [?]

Before someone asks, the name of this dish was coined my wife. When I asked her what I should call it for the post, she answered immediately “Surprisingly Wonderful Broccoli Slaw with Sesame”, so there you have it.

But of course there’s a story leading up to that point:

Earlier today I asked my wife if she would like some stir fried broccoli slaw.  Her response was to raise an eyebrow, let loose a very well earned supportive sigh and mutter “Sure, Honey.  I’ll try some”. which is nearly equivalent to “Oh my goodness, he’s trying to kill me with food again”.

She’s earned the right to have these moments.  Not all of my ideas end up in something wonderful.  Some don’t even make it into the realm of edible, and for the past 5 years she has had to endure my lows along with my highs.  Yes, she has the right… And  to top it off,  she has apparently never met a broccoli slaw that she’s liked.

Until today, that is.

A few simple ingredients, a hot stir fry pan and a few minutes of your time can generate a product that is far more than the sum of its parts. It’s a perfect side for pork, fish or chicken and lends a wonderful texture to any meal.  It’s 100% vegetarian, so can be served at a mixed dinner party with no shame whatsoever. It’s amazing on its own as well, which makes it perfect for a nearly guilt free afternoon snack, which was how I presented it today.

do you have a favorite use for a store-bought salad or greens mix?  if so, let us know in the comments.  We’d love to hear about it.

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Popularity: 3% [?]

Bok choy is one of my favorite vegetables.  It’s versatile, it’s flavorful and my kids love it.  In fact, it’s third in line of favorite sides in our house, beaten only by corn and brussels sprouts. (I know, my kids are strange.)

Bok choy also manages to stand up well to heavy flavors without giving up its own identity, which makes it a perfect pair for my love of Asian flavors like soy and oyster sauce, which both play a part in this dish.  It’s great for salads, wonderful in a stir fry and even roasts well, all things that make it a pantry staple in my home.

This particular dish was inspired by this one from a Veggie Venture, but of course I took it my own direction the moment it hit the kitchen.  The result was so wonderful that I made it for breakfast the next morning as soon as I realized I was going to have a few minutes of sunlight to shoot with.

This is an amazing combination of flavors and i think it would pair perfectly with salmon or any other fish you’d like to set it next to.  In fact, the next time I make it, I’ll be serving it with Sesame crusted salmon…  If someone beats me to that, please let us know how it turns out!

Do you have a favorite bok choy recipe?  if so, please drop a link or a recipe in the comments.  I can always use another way to cook this wonderful veggie up!

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Popularity: 3% [?]

Ingredients:

• 2 cups (12 oz) semi-sweet chocolate chips
• 1 (11-1/2 oz) package milk chocolate chips
• 1 (14 ounce) can sweetened condensed milk
• 2 Tbsp cream or milk
• 2 tsp vanilla extract
• 1 cup chopped walnuts (optional)

Method:

In saucepan, over low heat, melt semi-sweet chocolate chips with 2/3 cup sweetened condensed milk, 1 TBSP cream and 1 tsp vanilla. Remove from heat; stir in 1/2 cup walnuts. Spread evenly into foil-lined 9-inch square pan. In another saucepan, over low heat, melt milk chocolate chips with remaining sweetened condensed milk, 1 Tbsp cream and 1 tsp vanilla. Remove from heat; stir in remaining walnuts. Spread over fudge in pan. chill 2 hours or until firm. Turn fudge onto cutting board; peel off foil and cut into squares. Store loosely covered at room temperature. Makes about 2 1/2 pounds.

Popularity: 1% [?]

Ingredients:

• 1 package Pudding mix, chocolate (6 serving size)
• 1 cup Water
• 6-1/2 oz Cola of your choice
• Whipped topping (optional)

Method:

Combine pudding mix, water and cola in saucepan. Cook and stir over medium heat until mixture comes to full boil. Remove from heat, pour int individual dessert dishes. Chill, serve plain or with whipped topping, if desired.

Popularity: 1% [?]

First of all, let me apologize for the lack of photos of preparation. Unfortunately I was alone at home when I made this, so there was no one to hold the camera, and anyone who’s ever cooked any variety of stir-fry knows well that once you’ve started, there is no “pause” or “stop”, both of which immediately equal “burned”.

Fried rice is one of those foods that most people get when they eat out, but I don’t know too many people who make this dish at home. That’s a crying shame, in my opinion, since true fried rice is something that can be prepared by any home cook and tailored to his or her family’s tastes in seconds. Why go out and pay $4.00 for a side of fried rice when you can make it for less than $2.00 at home with perfect results each and every time?

Simply put, if you can make rice (and with the availability of rice cookers nowadays, there is no reason anyone can’t make perfect rice), you can make fried rice. Turning plain white rice into amazing fried rice takes only a few minutes and I guarantee that anyone in your family that enjoys takeout will adore this recipe.

A note. I’m going to give the basic recipe for fried rice, then I’ll give my take. It really is best to start making this the traditional Asian/American/Canadian way first, then put your own twist on the subject.

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Popularity: 2% [?]

Breakfast sandwiches are nothing new, but if you want to start your day off with a bit of a kick, I think I may just have something for you, and there’s not an egg in sight!

This quick and simple sammich can be adapted to suit a variety of tastes, and I find that two is just enough to get me up and running until lunch, though they could definitely be made for a snack at any time of day.

A breakfast sandwich without eggs? Yup. Because Mrs. seat of her Pants isn’t the biggest egg fan in the world, I’ve been trying out breakfast recipes that go sans-egg on myself while she’s at work. I’m not sure this is something she’d want just before teaching, but I know it got me going!

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Popularity: 1% [?]