Crispy Catfish & Cracked Freekeh with Kumquat, Thai Basil, & Chile Glaze

We have been eating a lot of fish lately, so much so that I may just sprout a set of gills.  Given the mercury in the southwestern United States is starting to tip near 90 degrees and I wanted an option that would not cause heat stroke whilst cooking.  

Here is what you will need on your cutting board (makes 2, 550 calorie - 16 Weight Watcher point servings), plan on 30 minutes to prep and cook this.

• 2 Catfish Fillets
• 1/2 Cup Cracked Freekeh
• 3 Cloves of Garlic
• 6-8 Kumquats
• 1 Large Bunch Collard Greens
• 1 Large Bunch Thai Basil
• 2 Tablespoons Sugar
• 2 Tablespoons Instant Flour
• 1 Red, Bird's Eye Chile
• 1-2 Tablespoons Rice Vinegar

1. COOK THE FREEKEH: Heat a medium pot of salted water to boiling. Once to a roiling boil, add the freekeh and cook 20 minutes, or until tender. Turn off heat and drain thoroughly, returning to the pot once complete.

2. PREP WORK: While the freekeh is cooking, wash and dry all the fresh produce. Peel and thinly slice the garlic, slice the kumquats into thin rounds. Remove and discard the stems from the collard greens, roughly chop the leaves. Pick the Thai Basil leaves off the stems and discard the stems. Remove the stem of the Chile, slice lengthwise. Tim's Tip - be sure to wash your hands and the cutting board after handling the Chile. I am not saying it has happened to me, but getting Chile 'stuff' in your eyes by wiping a sweaty brow is not fun.

3. COOK THE COLLARD GREENS: While the freekeh continues to cook, heat 2 tablespoons of olive oil on medium heat until hot. Add the garlic and cook stirring frequently for 1 to 2 minutes. Add the collard greens and 2 tablespoons of water, season with slat and pepper. Cook, stirring occasionally, up to 3 minutes or under wilted. Transfer to a bowl and wipe out the pan.

4. COOK THE CATFISH: Since the freekeh is still cooking (damn that is taking a long time), pat the catfish fillets dry and season with salt and pepper on both sides. Place the flour on a large plate and coat both sides of the fish with the flour, making sure to shake off the excess. In the same pan you used to cook the collard greens, heat a thin layer of oil on medium heat until hot. Add the fillets and cook 2 to 3 minutes per side until golden brown and cooked through. Transfer to a sheet pan with a wire rack and set aside. Carefully drain off and discard the oil but, leave the brown bits behind (that is called fond and it is yummy, flavor creating bits of heaven).

5. MAKE THE GLAZE: The freekeh is almost done by now (I promise) but, you are not watching the pot, you are making the glaze at this point. Heat the pan of reserved fond on medium until hot. Add 1/4 cup of water, stir in the kumquat rounds, the Chile, sugar, vinegar and half the basil. Cook, stirring occasionally, 3 to 5 minutes until thickened. Turn off the heat, remove and discard the Chile, add salt and pepper to taste.

6. FINISH THE FREEKEH & PLATE: The stubborn freekeh should be done/drained by now. Add the collard greens to the pot of freekeh, drizzle with olive oil and stir to combine (seasoning with salt and pepper to taste). Divide the finished freekeh/greens between two plate, top with the cooked fish and drizzle a few spoonfuls of the glaze/kumquats over the whole thing. Tear the remaining basil leaves and garnish.

If you manage your workflow well, this dish is a snap to make. The end product tastes like it took a lot longer to make than it actually does. I am not sure that I would have put these flavors together on my own but, this is one that is going into my rotation and will be a regular in our home.

Eat well my friends...

Warm Squash & Kale Salad with Farro and Pomegranate Dressing

I have always loathed any veggie that is a squash. I suspect that, when the zombie apocalypse happens, the root cause of Patient Zero's symptoms will not be the result of some mutated virus but, an over consumption of squash and pumpkin spice laden foods. Needless to say, I was less than enthusiastic that our latest Blue Apron box included the kit to make this little number...

Here is what you will need on your cutting board (makes 2, 700 calorie ~ 20 Weight Watchers point servings), plan on 45 minutes to prep and cook.

• 1/2 Cup Pearled Farro
• 5 Ounces Parsnip
• 1 Bunch Kale
• 1 Large (or 2 Small) Delicata Squash
• 3 Tablespoons Pomegranate Seeds
• 2 Ounces Ricotta Salata Cheese
• 2 Tablespoons Almonds
• 1 Tablespoon Pomegranate Molasses
• 1 Tablespoon Champagne Vinegar
• 1 Shallot
• Flavor God 'Everything Spicy' seasoning (or Salt/Pepper - if you have read before, you know by now I am a Flavor God fan)
• Olive Oil

1. PREP WORK: Start by preheating the oven to 450 degrees and heat a large pot of salted water to boiling. Trim off and discard the ends of the squash, slicing into 1 inch thick rounds. Use a spoon to remove the pulp/seeds from the center of each round (the end result looks like donuts - which is what makes this a bit more enticing to me). Remove/discard the kale stems, roughly chop the leaves. Peel and large dice the parsnip. Crumble the ricotta salata cheese and roughly chop the almonds. Peel and mince the shallot (the recipe calls for just two tablespoons but, you might wind up with extra - I used it, you pick your path) and combine with the vinegar in a small bowl.

2. ROAST THE VEGETABLES: Place the squash and parsnip in a bowl, drizzle with olive oil, season with the Flavor God, and toss. Arrange in a single, even layer on a sheet pan. Roast in the oven for 25 minutes, or until tender when pierced with a fork.

3. COOK THE FARRO AND ADD THE KALE: Add the farro to the pot of boiling water. Cook, stirring occasionally, for 18 to 20 minutes, or until tender. Drain thoroughly and return to the pot. Stir in the kale, drizzle with olive oil, and season with Flavor God. Toss to thoroughly combine the contents of the pot.

4. TOAST THE ALMONDS: Heat a small, dry pan on medium heat until hot. Add the almonds and toast, stirring frequently for 2 minutes; or until lightly browned and fragrant. Transfer to a bowl and set aside.

5. MAKE THE DRESSING: Add the pomegranate molasses to the shallot/vinegar mixture, season with salt and pepper. Slowly whisk in 2 tablespoons of olive oil until thoroughly combined, set aside once complete.

6. PLATE THE FOOD: To the pot of farro/kale, add the roasted vegetables, toasted almonds, pomegranate seeds and pomegranate dressing. Toss to thoroughly combine and season with Flavor God to taste. Divide between two dishes and garnish with the cheese.


This was a lot of work - in fact, it is a case study in doing all the prep before starting. Was the end result worth it? No, but not for the reason that you would think.  This actually tasted good, with all the flavors, textures, and smells marrying real well (yes, even the squash). This was too much work for an entree salad that didn't have some kind of meat or fish on it. While I liked how it turned out, I don't see myself thinking that I would throw this together for a meal after spending all day in the office. I would happily increase my odds of being Patient Zero if it was cooked for me.

Eat well my friends...

Fish Stew with Fennel, Potatoes, and Olives

If I am honest, the name of this dish alone conjures up images of some stinky, inedible mess that might have been served to the inmates at Shawshank Prison. Stick with me to the end of this post and you will hopefully discover that your family will not shank the cook that puts this on the table.

Here is what you will need on your cutting board (makes 2, 565 calorie ~ 20 Weight Watcher points per serving. Plan on around a half hour for prep/cooking time).

• 2 Cod Fillets (or some other white fish)
• 1 Small Baguette
• 15 Ounce can of Crushed Tomatoes
• 3 Ounces of Fingerling Potatoes
• 1 Bunch of Kale
• 1 Fennel Bulb with Fronds
• 1 Red Onion
• 4 or 5 Cloves of Garlic
• 1 Tangerine
• Half Ounce of Castelvetrano Olives
• 2 Teaspoons of Spice Blend Consisting of: Herbs de Provence (satureja, marjoram, rosemary, thyme, oregano), Dried Orange Peel, Ground Turmeric, Ground Bay Leaf, Cayenne Pepper
• Olive Oil, Salt, and Pepper

1. PREP WORK: Start by preheating the oven to 400 degrees, removing the fish from the refrigerator to bring to room temperature, and slicing the baguette in half lengthwise. Next, cut the potatoes into thin rounds. Peel the garlic and thinly slice the onion and just two of the cloves (you will need to leave the remaining clove whole). Prep the kale for removing the stems and roughly chopping the leaves. Pick off a few of the fennel fronds (thready part at the top of the bulb) and place into a bowl. Remove the core of the fennel bulb and thinly slice the bulb and stems. Cut the tangerine in half and squeeze the juice into a small bowl. Carefully smash the olives with the flat side of your knife and discard the pits, roughly chopping the olive meat.

2. COOK THE POTATOES and AROMATICS: In a saute pan, heat two tablespoons of oil on medium-high heat until hot. Add the potatoes, sliced garlic, onion, fennel (stems & bulb), and the blended spices. Season with salt and pepper (to taste) and cook, stirring occasionally, 6-7 minutes or until softened. 

3. START THE STEW: Add the crushed tomatoes, kale, tangerine juice, olives, and three cups of water. Cook, stirring occasionally, 8-10 minutes or until slightly reduced in volume.

4. COOK THE FISH: Pat the cod fillets dry with paper towel and season both sides with salt and pepper. Use a spoon to create two 'wells' in the stew, placing the seasoned fish into each. Cook 5-7 minutes, of until the fish is cooked through (opaque). Turn off the heat and use two forks to break the fish into bite sized pieces.

5. MAKE THE GARLIC TOAST: While the fish is cooking, place the sliced baguette halves on a sheet pan, cut sides up. Drizzle with olive oil and season with salt and pepper to taste. Toast in the oven 5-7 minutes or until golden brown/warmed through. Remove from the oven and rub the cut sides with the whole garlic clove. I get that rubbing the clove on the bread sounds pretty crazy (if you know me, then maybe it is not so nutty) but, it worked surprisingly well.  

For plating, I cubed the bread and divided between the two bowls, then poured ladles of the stew over the top. Finish by garnishing with the reserved fennel fronds. 

The flavors all marry pretty decently and the dish is damn near lick the bottom of the bowl good. Next time, I might throw in some sauteed shrimp or substitute yellow onions for the red. If you are the kind that wants a bit more heat, adding a pinch of red pepper flakes while you are simmering the stew would likely do that. This goes into the rotation for cold, night winter dishes that can fill the stomach and warm the soul.

Eat well my friends...

Roasted Chicken Breast with Zucchini Noodles and Garlic Asparagus

Last night, I had 20 minutes, zero desire to cook, and stuff (12 ounce chicken breast, 1/3 jar of tomato sauces, two zucchinis, and a bundle of asparagus) that needed to be cooked or tossed. 

This was also my second chance to play with my Spiral Slicer ($15 - $30, depending on where you buy), which was an opportunity to learn from the total failure earlier in the week - where I boiled the zucchini 'noodles' - trust Uncle Tim, this will not work, unless you really wanted a paste-like substance).  In addition to the above, here is what else you will need on your cutting board;

• 4 cloves of garlic
• Flavor God 'Garlic Lovers' seasoning (seriously, just go buy this...like right now).
• Flavor God 'Everything' seasoning
• Pepper
• Smoked Paprika 
• Extra Virgin Olive Oil
• Large and small pan
• Sheet pan with rack

While you preheating your oven to 400 degrees, go ahead and mince the garlic and set aside. Spiral slice the zucchini into noodles, making sure to cut the pile in half after completing each one (makes the end product much more manageable for you to enjoy) and place in a large bowl. Season the noodles with the 'Garlic Lovers' season, tossing to evenly coat. Cut asparagus down to tips that will fit into the small pan.

Add 1 tablespoon oil in a pan on medium heat. Place chicken on a new cutting board (cross contamination is not fun) and pat the breast dry with a paper towel. Season both sides with 'Everything Seasoning', pepper and paprika to taste. Place seasoned meat in skillet and sear each side roughly two minutes. Once seared, transfer the meat to the racked sheet pan and place in the oven and cook to an internal temperature of 160 degrees. Lightly wipe the skillet out.

While the chicken cooks, 1 tablespoon of oil to medium heat. Once heated add the minced garlic and saute until they start to brown. Add the asparagus tips and continue to saute, tossing frequently until the garlic is golden brown and the tips are bright green (heated through), plate the asparagus. In the larger pan, heat 1 tablespoon of oil to medium and then add the zucchini and saute for 1-1/2 to 2 minutes, tossing frequently. Plate the zucchini and turn your heat to low. Add the sauce to your large pan to heat, making sure to stir regularly. Remove the chicken from the oven and allow to rest until the internal temperature rises to 165 degrees. Once rested, slice into medallions and plate on top of the noodles. Add the heated sauce and enjoy.

At just 13 Weight Watchers points, there was zero concern about impacting our Saturday morning weigh-in (yes, we both posted losses this week) by eating a carb-laced, heavy dinner. I am not saying that this replaces pasta but, it was a damn good substitute and is going to be one of my go to meals for times that I don't really feel like cooking. The fact that we split a chicken breast (where we previously would have had one this size on our own) and felt totally full was just plain bonus.

Eat well my friends...

Kalua Style Pork

Want to be the culinary rockstar of your next pitch-in? Here is my simple offering, that has just four ingredients and needs lots of time...

Here is what you need;
* 5 to 6 pound boneless pork but roast
* 1 tablespoon liquid smoke
* 1/4 cup Kaulia liqueur
* Kosher flake salt

About 16 to 18 hours beforehand, combine all the ingredients in the slow cooker. Cover and set to low. Every 4 to 5 hours, rotate and spoon liquid over any exposed meat. Kill the heat about an hour before serving.

I did this for the Big Game party I attended and it was gone in less than 20 minutes. Eat well my friends...

White Pizza with Lemon & Arugla-Brussels Sprout Salad

The tale of this post is a shining example of my new rule, "If one is going to go 'off-program' then one must make it so worthwhile."  This was an impulsive culinary exploration that was brought on by watching too much Food Network, after too long of a day. Bonus points were awarded as we fixed this on together.


Here is what you will need on your cutting board (makes 3, 700 calorie ~ 19 Weight Watcher points per serving and will take you about 45 minutes to make).

• 2 Eggs
• 1 pound of pizza dough (we used a herb version one but, I am going to use a whole wheat version next time to cut down the points).
• 8 ounces of fresh mozzarella cheese
• 2 or 3 cloves of garlic
• 2 ounces of arugula
• 1 lemon
• 1 red onion
• 3 ounces Brussels Sprouts
• 1/2 cup part skim ricotta cheese
• 1/8 teaspoon crushed red pepper flakes (if desired)
• Flavor God Lemon-Garlic seasoning.

The full recipe can be found over at Blue Apron and though you do not have to be a subscriber to access the link and see how to recreate this, I cannot image why in the heck you would not want to be. Here is what we did differently from what they suggested;

• [I will never again cook a pizza with my oven set to 500 degrees and not use my pizza stone. I will never again cook a pizza with my oven set to...] Thankfully, we saved it in the knick of time and got the heat down before it got too toasty.
• It isn't noted, in their instructions, but we pulled the dough out of the fridge and let it 'poof' for about 20 minutes before starting.
• We added some Flavor God Lemon-Garlic seasoning to the salad we made. I would encourage you to add some seasoning of your choice to brighten up the flavors.
• Bacon - next time add bacon. Bacon is meat candy and makes everything better.

This was the perfect meal for a Saturday night and so worth the extra exercise I did the next morning.  Eat well my friends...

Flavor God Roasted Brussel Sprouts

In the #notfauxfood kitchen,  we like roasted brussel sprouts. Tonight, they went to 'love' status and we just added one new component, #flavorgod lemon and garlic.

* Preheat oven to 400 degrees, lightly spray baking sheet with olive oil cooking spray
* Cut stem ends off the approximately 1.5 pounds of sprouts, remove tough outer leaves, cut in half, place in bowl
* Mince three cloves garlic, place in bowl
* Drizzle two tablespoons of olive oil over the sprouts/garlic
* Add generous amount of #flavorgod lemon and garlic seasoning, mix contents of the bowl
* Spread across baking sheet in a single layer. Sprinkle pinch of salt over the top.
* Bake for 15 to 20 minutes, turning occasionally to evenly roast all sides

If you do not have #flavorgod in your kitchen, then you are missing out. It made a huge difference on one of the most simple dishes, just imagine what it can do on something complex.