food crush

 I'm not one to turn down a great tuna fish salad recipe, especially when it's in between two slices of delicious sourdough! Though when you try this lovely, easy, healthy, vegan version, you'll get why it's become my go-to, lunch munchie food crush of the moment.          

Chickpea "Tuna" Sandwiches  

*serves 2-4

 INGREDIENTS:

 2 cups chickpeas

1/4 cup red bell pepper, finely chopped

1/4 cup yellow onion, finely chopped

1/8 cup celery, finely chopped

1/2 cup to 3/4 cup vegenaise (vegan mayo)

 salt and pepper to taste

whole wheat sourdough, lightly toasted

romaine lettuce leaves

onion sprouts

PREPARATION:

 1) Place chickpeas in a food processor and pulse to your desired consistency. (Alternatively you could mash them by hand with a potato masher) Transfer to a medium size bowl. 

2) Add red bell pepper, onion, celery, and vegenaise to the chickpeas. Toss well to combine. Season with salt and pepper to taste. 

3) Assemble your sandwiches by placing romaine lettuce on first slice of bread. Then add a few scoops of chickpea salad and some sprouts. Finally, top with another slice of bread. Enjoy!

*note: Feel free to add a couple slices of tomato and a little dijon mustard. If you can't find onion sprouts, pea shoots are a great option too! 

cozy journey

The Journey Evolves....

It's been a while since my last food crush, and a lot has changed! For starters, my boys have gotten way taller, not to mention smarter. My husband's diet went into full plant based mode (mostly vegan). I've become obsessed with this new workout on the megaformer (it's basically like pilates on steroids!) We made our house even fuller with a fuzzy, fur baby, feline named Nacho. Oh! and I just launched cozystate: a boutique craft services company!  

What does this all mean for the future of cozy? Well assuming that our country doesn't spiral into a nightmarish scene straight out of The Handmaid's Tale, I'll still be here producing new entries from time to time, which you can expect to be heavily influenced by my hubby's new diet and my budding food services empire (lol!). Don't worry though! I'm still a meat eating girl at heart (just maybe a little less), with a huge appetite for making things cozy!        💛 -jess xoxo

food crush

 Believe it or not, living on the coast of California doesn't always mean having access to the freshest of local seafood, especially when buying shrimp. It's not rare to find your only options to be foreign and farm raised. (Yikes!) So imagine my surprise when I came across these wild and local beauties at my fav Santa Monica's farmers market! 

I chose to marry them with a garlic confit chimichurri, which by the way, can have endless options. Though my Thai roots were calling, so I included fresh lemon grass and bird's eye chili's (thai peppers) in this quick and tasty recipe. 

Wild prawns with Garlic Confit and "Thai" Chimichurri 


*serves two

INGREDIENTS:

1 pound wild prawns (if yours are frozen, thaw them under cool running water just before use)

1 head of garlic, cloves separated and peeled

1/3 cup olive or grape seed oil

2 large lemongrass stalks (pale parts only), chopped coarse

2 bird’s eye chili peppers ( or you can use serrano or jalapeño),  seeds discarded

1 cup fresh cilantro 

1/4 cup fresh oregano

1 shallot, chopped coarse

1/4 cup red wine vinegar

1 teaspoon smoked paprika

1 teaspoon salt

1/2 teaspoon pepper

1 cup water

extra fresh herbs like cilantro or chives(the micro versions are even better, if you can find them)for garnish

Note: Prawns pictured in the photo are what was available to me at the time and not as big as I prefer; the bigger, the better for this recipe!

PREPARATION:

 1) Place garlic cloves  and oil in a small saucepan, and bring to a gentle simmer over medium low heat. Cook garlic, stirring occasionally until golden and soft, about 15 minutes.

 2) Transfer garlic and oil to a food processor and pulse with the lemongrass, chili’s, cilantro, oregano, shallot, red wine vinegar, smoked paprika, salt, and pepper.

 3) Place 1 cup of water and prawns in a medium pot, and  pour your chimichurri sauce over prawns. Cover pot and bring to a boil. Boil prawns until cooked through, about 5-8 minutes. Taste the sauce, and add more salt -n- pepper if needed. Transfer to a large

  shallow bowl or platter and serve with some crusty 

grilled bread! 

food crush

Chili "pot all night!"


serves 4-6

INGREDIENTS:

1 medium onion, chopped fine

1/2 bell pepper, chopped fine

1-2 cloves garlic, chopped fine

1-2 tablespoons olive oil

2 tablespoons softened butter & 2 tablespoons masa flour (mixed together and made into a "paste")

1 pound grass-fed ground beef

2 cups chicken stock

2 cups puréed tomatoes, fresh or canned

1 tablespoon chili powder

1 & 1/2  tablespoons ground cumin

few pinches ground cayenne pepper

15 ounce can black beans, drained and rinsed

15 ounce can pinto beans, drained and rinsed

salt & pepper to taste

ADDTIONAL TOPPINGS:

shredded Colby or Monterey Jack cheese (duh!)

fresh chopped cilantro

sour cream

sliced avocados

soup crackers or fried tortilla strips

PREPARATION:

1) Heat olive oil in a medium to large pot over medium high heat. Add onions, bell pepper, and a little salt & pepper, stirring occasionally until softened, about five minutes. Stir in garlic and cook for another 30 seconds, until its nice and fragrant.  Coat vegetables with your butter and masa flour paste. Then add ground beef, more salt and pepper to taste,and brown the meat until no pink remains.

2) Pour in the chicken broth and tomatoes, scraping up any brown bits in the pan. Now add the spices and the beans, and again salt and pepper to taste. Bring to a boil.

3) Reduce the heat to low, cover pot, and simmer for about 15-30 minutes. Serve in individual bowls, and top with your favorite accompaniments!

fried tortilla strips (yum!)



INGREDIENTS:

1/2 cup cooking oil

6 small tortillas, cut into 1/4 inch strips

salt to taste

PREPARATION:

Heat cooking oil in a shallow pan over medium high heat. When oil is hot and shimmering, add tortilla strips in a single layer. Fry until both sides are nice and brown. This takes about a minute. Drain on a paper towel lined plate, and salt to taste. Repeat if necessary.

food crush

Now that you've made your own stock, It's time to share the love by adding it to some of your own rotating faves, like this.... 💛-Jess xoxo

J

Spaghetti & Meat Sauce


serves 4-6

INGREDIENTS:

1-2 tablespoons olive oil

1 medium onion, largely chopped

2 carrots, peeled & largely chopped

1 celery stalk, largely chopped

1 pound grass-fed ground beef

24 ounce jar of your favorite marinara sauce (I happened to use a creamy tomato basil sauce here)

1/2 cup chicken stock

1/2 cup reserved pasta water

3/4 pound spaghetti

salt and pepper to taste

grated pecorino romano cheese and chopped fresh parsley for serving


PREPARATION:

1) Bring 3-4 quarts water to a boil in a large stock pot. Cook spaghetti according to package directions. Before draining, remember to reserve 1/2 cup of the pasta water.

2) Prepare the base for your pasta sauce by making a mirepoix by chopping onions, carrots, and celery in a food processor until you get a fine chop or mince, depending on your preference. 

Mirepoix (Pronounced: meer-PWAH)


3)Heat 1-2 tablespoons olive oil in a large skillet over medium high heat. Add mirepoix, season with a little salt and pepper, and cook until vegetables have softened, about five minutes. Mix in the ground beef, season with more salt and pepper, and stir occasionally until no longer pink, about another five minutes. Now pour in your jar of marinara sauce and 1/2 cup chicken stock. Bring to a boil, then reduce heat to low, and let simmer for about 15 minutes.

4) Add your cooked and drained pasta to the sauce, making sure to incorporate it well. Serve on individual plates or in pasta bowls, and top with grated pecorino romano cheese and chopped fresh parsley.

Enjoy! 

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food crush

 I believe anything fruitful begins with a solid foundation, and when preparing food, there’s certainly no exception. Though for many years, I never thought twice about cooking with a store bought carton of chicken stock. Then one day I had a need to use my own broth (I think my hubby had a nasty bug or something), and let me proclaim, that was the day when all of my faithful home recipes (like chili, spaghetti, ramen, shrimp creole, to name a few…) went from lukewarm to on fire! So when you’re ready to light your kitchen skills up a notch, make your own today. It’s easy, cozy, and totally worth your while! 💛 -Jess xoxo

Homemade chicken stock


makes 4 quarts or 1 gallon
INGREDIENTS:

1 whole or cut up chicken

4 quarts water

1 tablespoon raw apple cider vinegar

4 medium sized onions, chopped in quarters, skins on

8 carrots, unpeeled & coarsely chopped

6 celery stalks, coarsely chopped

5-6 garlic cloves, skins on is fine here too

4 inches of coarsely chopped ginger(optional)

4-6 tablespoons extra virgin coconut oil or butter

4 tablespoons sea salt

1 bunch parsley


PREPARATION:

1) If using a whole chicken, remove and discard the fat glands and gizzards from the cavity.
Place chicken or chicken pieces and all other ingredients, except parsley, in a large stainless steel pot. Bring to a boil, and remove scum that rises to the top. Cover and reduce the heat to low. Cook  stock for 12-24 hours. ( I usually cook mine for about 18 hours. The longer you cook it, the more  rich and flavorful it will be!)

2) About five minutes before finishing the stock, add parsley. Remove from heat, and take the chicken out of pot. Set aside chicken to cool for now. Strain all the vegetables.

3)After the chicken has cool down, remove meat from the carcass, and reserve for other uses (like making chicken tacos, barbeque sandwiches, salads, or wraps).

4) Store broth in lidded glass jars in your refrigerator, or in quart sized plastic bags saved in the freezer for future use.

food crush

 Creating something beautiful and tidy for a crowd doesn't always mean spending hours prepping, cooking, and cleaning in the kitchen, especially when you whip up this lovely salmon recipe!

Oven-Roasted Parmesan Panko Crusted Salmon


serves 8
INGREDIENTS:

1 cup panko breadcrumbs

4 tablespoons butter, melted

2 teaspoons minced garlic

1/4 cup grated parmesan, plus a little extra for sprinkling on salmon

1 tablespoon chopped fresh dill

1 teaspoon red pepper flakes

1 (3-4 pound) side of salmon, skin on

2 tablespoons olive oil

salt & pepper to taste

fresh lemon for serving

PREPARATION:

1) Preheat oven to 450 degrees. Mix bread crumbs, 2 tablespoons melted butter, minced garlic, 1/4 cup grated parmesan, and 1/2 teaspoon salt together in a medium bowl. Set aside for now.

2)  Cover a large shallow roasting pan with aluminum foil. Drizzle with olive oil. Place salmon in pan skin side up at first. Liberally salt and pepper the skin. Flip over. Brush the other side with the rest of melted butter, and again liberally season with salt and pepper.

3) Now cover salmon with your bread crumb mixture. Sprinkle with red pepper flakes, chopped fresh dill, and extra parmesan. Roast in the oven for about 20 minutes, or until all but the very  center of fish has turned from translucent to opaque and your breads crumbs are nicely browned. Serve with lemon wedges!