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@shecancookstuff

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@gabrisummerkim

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Din tn was divine @laurenkim___ can attest 🙃
spaghetti squash with this yuzu cashew sauce and chicken!!

Had a spaghetti squash lying around so I decided to put it to work. Roast it 395 for ~40 mins, make sure it doesn’t get too soft, so take it out once you see the skin browning.
Dress the squash with a splash of rice vinegar, salt and pepper. The real star of the show however, is this ginger cashew sauce from gisele bundchen’s cookbook—
1 1/2 cups raw cashews
1 garlic clove
1, 2 inch piece of ginger
Juice of 1/2 lime
2 tbs tamari
2 tsp yuzu juice
3/4 cup water
Fine sea salt
I added a dash of honey too
Throw all of this into a food processor and blend till smooth

Put this sauce on top of the squash along with some pomegranate seeds and fresh mint which cuts and brightens the creaminess of the sauce so well..I added chicken on the side w salt & pepper then covered it halfway through cooking on med low heat to keep it juicyyy

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This tastes like a level up 😁 and you’ll feel amazing.
Frozen spinach, parsley, frozen kale, ginger, celery, apple, few dates, lotsss of ice, squeeze of lime, vanilla protein
some blueberries + granola on top

Food is medicine 💙

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Cal’s feature tn
@ashleyowang you are a very lucky wife 🥲👏🏼
Red snapper caught from their fishing trip this morning, descaled and grilled by Cal himself!
Accompanied by cucumber rings, a slaw, charred red peppers, cilantro, this insane green sauce with jalepenos and lime….wow this was so good

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bolognese!!!

I did it the way Marcella Hazan does but I tweaked a few things

I cook the mirepoix in pancetta I had instead of oil. It flavors the veggies soo nicely.
Add some lemon and honey at the end. Maybe sounds kind of crazy but this is important!!!
acid + sweet + salty = flavor juxtaposition that will launch ya to mars Lol
Let the sauce simmer for at least four hours. Stay patient
Toss the parpadelle with some butter on low heat and then add the sauce. I recommend taking the pasta out of the boiling water by like a minute to ensure it stays al dente before tossing. No overcooked noodles here

Yummm. gotta go clean now 😂

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chopped kale and shaved brussels salad w apple and pistachios with a shallot vinaigrette

This is a very good salad. Chop your kale finely and massage it with olive oil. Shave your brussels with a mandolin but be diligent and don’t slice your hand… Chop a gala apple into matchsticks, then throw on your pistachios 💃🏼

Shallot vinaigrette: she’s the star here. Throw a shallot, the rest of your apple since we don’t waste stuff, a dash of honey, Dijon mustard, pinch of salt, splash of red wine vinegar, dash of olive oil and combine

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My papaya obsession is turning me orange ..

Papaya + Tajin

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Chicken Shawarma, Couscous with dill, Cucumber salad with cherry tomatoes + red onion + parsley. and some homemade beet hummus on the side. This was absurd! ❤️

Chicken shawarma marinade is so good
2 lbs chicken breast
2 tbsp olive oil
1tbs Greek yogurt
Cumin, coriander, turmeric, cayenne (I measured w my heart 🙂)
Grated / minced garlic
dried oregano
dash of cinnamon
Salt
1/2 lemon juice

let it sit for at least an hour in fridge it’s worth the wait! cook chicken on medium high heat on a cast iron skillet 3-4 mins each side. Also I recommend cooking the couscous (medium grain) in beef bone broth it flavors it so well.
and for the salad, I dressed it with s&p and acid league Meyer lemon vinegar which I’m actually obsessed with..you can get it at Whole Foods

Okay that’s all 🫡

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This beet hummus from scratch is so worth it and wasn’t hard to make. tastes as good as it looks and beets are soooo good for you 💙💙

15 oz chickpeas
1/4 cup tahini, 1/4 cup lemon juice
2 tbs good olive oil
Salt to taste
2 garlic cloves
roast a beet at 400 for 50 mins or until soft, I threw about 3/4 of it in the processor
Drizzle some aged balsamic over it at the end and assemble with crudités
💋

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Dinner spread tonight by moi 🙂 steak filets, chimichurri inspired sauce, & an arugula salad with dates, cucumber, roasted pistachios, and mint

Chimichurri is my fav. So bright and the acidity balances the richness of the steak fat- it’s insane together. I just eyeball everything and throw it in a food processor it’s so good
-parsley
-cilantro
-red wine vinegar
-splash evoo
-little bit of water
-salt pepper
-3 garlic cloves
-red crushed pepper
-dried oregano leaves

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You must make these gorgeouss steaks🤯🚨
So easy.
grass fed prime filet mignons, let sit till they are room temp
Season generously with salt & pepper, lightly spray with avocado oil to prevent burning
Heat cast iron skillet in oven for 10-15 mins to get it hot, we have a high heat convection oven (choose broil, high heat ~525 degrees but if you don’t have this, sear on stove both sides)
Once oven and skillet are heated, place steaks on.
4 mins, flip it, 4 mins other side. Take it out, place on wood, let it rest 10 mins (more or less depending on how thick cut is) and if you want, put a slice of butter on top and brush it on top to glaze it 🤌

i like it rare plus, if you want med- rare adjust accordingly

Bye-bye anemia 😂

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The best green smoothie you’ll ever have and you’ll feel like a ferrari after 🫡 🫡tastes just like happier grocery’s Green Fiend iykyk I’ve been making this probably every other day

Ingredients are in the last slide but tbh I kind of just eye-ball everything and it always turns out good 💚 and ** didn’t mean to put 1/4 avocado twice

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