Pan Seared Chilean Sea Bass

By Quinn

I’ve found that some of the most delicious food is often the simplest.  This easy and elegant fish recipe hardly has anything to it – the only thing you need is some super fresh wild caught fish.  From there, it’s about observing your each filet as it cooks in order to bring it to prepare it perfectly.

If time is your issue, put your excuses away sister because this whole meal takes no more than 10-minutes of preparation and it tastes like a $30 dish from a fancy NYC restaurant.  

Don’t sweat if your fish is slightly over or under cooked the first time you make it. It will be better the second time.  Promise.  That’s how you learn to cook.  It’s all about trial and error.

Just making the effort to put a homemade meal on the table is an incredible act of self care.

And love, well, that’s always delicious.

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Pan Seared Chilean Sea Bass
Servings: 2
Time: 10 minutes

  • 2 filets of Wild Caught Chilean Sea Bass
  • Extra virgin olive oil
  • Sea salt
  • 1/2 a lemon or lime (optional)

 Directions

Take your fish out of the fridge and let it come to room temperature, even if it’s just out for a few minutes, that’s great.

Heat a non-stick skillet to medium-high heat with 1-2 tablespoons on extra virgin olive oil.  The amount that you use depends on the size of your skillet since the oil will spread out.  If you’re using a smaller pan, you can use less oil.  Larger pan, more oil.

Generously salt the fish on both sides, but of course you want more on the non-skin side.

When the oil is hot, but not smoking put in the fish, skin side up.  Allow it to cook for about 3-6 minutes.  Cooking time will vary depending on the thickness of your fish.

Just be very aware.  Watch as the color changes.  It will go from cloudy to solid. When it is 90% cooked through, flip it over and cook the skin side for 1-2 minutes.

I love the skin, there are so many good fats in there but if it’s soggy, it doesn’t takes so good, so you want to cook it just a bit.

At the end, squeeze 1/2 a lemon or lime over both filets.  Best served immediately.

We recommend pairing this with a simple salad like THIS ONE or a great veggie dish like THESE.

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Vegetable and Quinoa Stuffed Acorn Squash

We don’t like to pick favorites when it comes to food but we’re sorry: Fall food is where it’s at!

We finally feel compelled to turn on the oven again and start roasting our veggies which always bring out their natural sweetness (we love some sweetness)!

This is also the season that brings us squash (pumpkins are included in that family).

There are a million and one ways to prepare a squash, steam it, braise it, roast it, toast it, but one of our favorites it STUFFED.

Below is the perfect Fall Recipe, Vegetable and Quinoa Stuffed Acorn Squash.  This recipe is beautiful for dinner parties or your own special night with your honey (or friends!).  Enjoy!

What are your favorite fall recipes?  What are your favorite squash recipes?  Let us know in the comments below!
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Vegetable and Quinoa Stuffed Acorn Squash
Servings: 4
Time: 45 minutes

  • 2 small acorn squashes, halved and seeds removed
  • 1 cup quinoa, rinsed well in a fine mesh colander
  • 1 yellow onion, chopped into a small dice
  • 2 cloves garlic, finely chopped
  • 2 zucchini, chopped into a small dice
  • ¼ cup chopped fresh parsley
  • ¼ cup chopped fresh sage
  • 2 tablespoons fresh thyme
  • Extra virgin olive oil
  • Sea salt and black pepper
  • Red pepper flakes

Optional:

  • ½ cup chickpeas, chopped
  • ¼ cup chopped pistachios (pine nuts would work well too)
  • ½ cup chopped mushrooms
  • Cheese – I recommend shredded raw goat cheese or crumbled feta

Directions

Heat oven to 425 degrees. Brush squash with olive oil and season with salt and pepper. Roast cut side down on a baking sheet until fork soft. Depending on your oven this can range from 25-40 minutes.

Once squash is in the oven prep all vegetables as mentioned above.

Meanwhile, bring quinoa and 1 ½ cups water, 1 teaspoon sea salt and a drizzle of olive oil to a boil in a pot. Reduce heat and simmer covered until water is absorbed and quinoa is soft, about 15 minutes. Fluff with fork and set aside.

To make the vegetable sauté heat 2 tablespoons of olive oil in a large skillet over moderate heat. Add garlic and onions and sauté until onion begins to soften, about 3 minutes.

Add zucchini, chickpeas, sage and thyme and any additional vegetables nd continue to cook until everything is softened and brown.

To assemble stuffing fold together vegetable sauté, cooked quinoa, pistachios, red pepper flakes and parsley.

Taste and add salt, pepper and a drizzle of olive oil if needed.

Fill squash with stuffing and top with cheese if using. Serve with an additional sprinkle of parsley.

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Pumpkin Turkey Chili from Danielle Prestejohn

Fall is in full effect y’all!  If you haven’t gotten a chance to take a leisurely drive in the country and see all the fall foliage, make it happen STAT!  

We love fall because it’s a very grounded time.  We naturally begin to settle into new routines, set goals into action, and crave warmer, heartier, and more flavorful foods.  

Our friend Danielle posted the most quintessential fall recipe and we wanted to share it with you.  Check out her Pumpkin Turkey Chili below.  

To learn more about Danielle, visit her website and get her free 5 step guide to Ditch Your Diet for Good!

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For a very long time my struggles with emotional eating seemed to take over my life.

I developed so much anxiety over each and every thing I ate, meals lost any sort of excitement or comfort. Anything labeled hearty, or filling, evoked a certain amount of fear.

I was so petrified of gaining weight, that I kept my meals light as can be.  The problem was I never fully enjoyed them, and because of this I would find myself with my hand in the cookie jar, later that night, or polishing off a carton of ice cream, feeling full of guilt and disappointment.

When I started to tackle my emotional eating head on by doing things such as adding more fun in my life, dealing with my actual emotions, and rebuilding my body image; food became fun again.

Suddenly I looked forward to cooking with vibrant flavors, experimenting with new ingredients, and even putting together the hearty, filling meals I had once placed off limits.

This chili is perfect for a colder night, when you’re craving some comfort. It is full of flavor and loaded with vegetables, so on top of being delicious, it is also packed with vitamins and nutrients. Plus it will leave you full enough that you won’t feel the need to polish off that carton of ice cream after dinner.

It’s spicy with a hint of sweet from the pumpkin, but feel free to play around with the spices and pumpkin to adjust it to your liking. Enjoy!

danielle_pumpkin turkey chili

Pumpkin Turkey Chili
Servings:12
Time: 30 minutes

▪       1 lb lean ground turkey
▪       1 red bell pepper, diced
▪       3 celery stalks, diced
▪       1/2 cup carrots, diced
▪       1 small zucchini, diced
▪       3/4 cup pumpkin
▪       28 oz diced tomatoes
▪       28 oz crushed tomatoes
▪       1 cup vegetable broth
▪       1 can white beans
▪       2 tbs. coconut oil
▪       1 tbs. paprika
▪       1 tbs. chili powder
▪       2 tsp. red pepper flakes
▪       Sea salt & pepper, to taste

Directions

Heat a saucepan with coconut oil. When it starts to sizzle add in the turkey and cook until it starts to brown.Add in 1/2 cup of the vegetable broth along with the carrots, celery, and bell pepper and continue to sauté until translucent.Add in the diced zucchini and sauté 1-2 minutes longer.Pour in the diced and crushed tomatoes, as well as the pumpkin and let simmer 1-2 minutes.Sprinkle in the spices and add the remaining vegetable broth if needed.

Lastly pour in the rinsed and drained beans.  Simmer on low 10 minutes.

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Saucy: Smoked Salmon Escarole Salad

This is the premiere of our brand new video series: Saucy, where we provide practical answers to you culinary queries with some sass and some laughs.

For our first episode we got an amazing viewer question that we’re sure a lot of you can relate to.  Here’s what she asked:

“We know you ladies are all about cooking but when I get home that’s the last thing I want to do. I just want something easy, light and refreshing. What can I make that will be simple to pull together but still tastes amazing?”  -Leslie

Watch the video below to see how we hooked Leslie up big time.

For the base of this simple summer dinner we incorporated a way underutilized green: escarole.  

We like to think of escarole as kale’s cool cousin from the next town over.

They can both be eaten raw or cooked but escarole has a bit more spice.  Something we never shy away from at HCC.

We layered on some gorgeous smoked salmon, cucumber ribbons and added dots of a creamy goat cheese.  Topped it with some fresh herbs, capers, a simple vinaigrette et, voila!  Dinner is done in 5-minutes flat.

Watch the video below to see it all come together.

Smoked Salmon Escarole Salad
Servings: 2
Time: 5 minutes

  • 6-8 escarole leaves, washed and dried
  • 1 cucumber ribbons (use a vegetable peeler)
  • 1 package of wild caught smoked salmon
  • 1/4 cup of goat cheese
  • 1 tablespoon capers or sliced kalamata olives
  • 4-6 basil leaves, roughly torn

Shallot Vinaigrette

  • Juice of 1/2 a lemon
  • 2 tablespoons red wine vinegar
  • 1/4 cup extra virgin olive oil
  • 2 tablespoons Dijon mustard
  • 1 teaspoon shallot, grated
  • Dash of pepper

Directions

To make the dressing combine your lemon juice, red wine vinegar and dijon mustard in a bowl.  Grate in the shallot, add a dash of pepper, then whisk well as you pour in your extra virgin olive oil.

Make your cucumber ribbons using a vegetable peeler and toss it well with the dressing–don’t use it all at once.  Pour about 1/2 on your cukes and save the rest for later.

In a plate or bowl, lay down your escarole then layer on your cucumbers, salmon, capers, basil and cheese.  And on a drizzle of extra dressing and dig in!

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The Perfect Picnic

It’s the last official weekend of summer and we want it to go out with a bang.  Below is our Top 10 List of Picnic Must Haves to ensure you have equal parts fun and yumm in the sun.HCC the perfect picnic

1. It’s all about the blanket. We recommend something large and in charge that can accomodate all of your food & friends. Roll your blanket in this Pendelton carrier and it’s insta-picnic-chic.

2. Fun straws give your picnic a festive vibe.  Check out these adorable biodegradable straws.

3. For beverages, we recommend Belvoir Cordials. Mix it with some soda water and berries or spike it with your booze of choice. (Quinn<3s Tequila, Robyn + Vodka 4ever)

4. Bring along a salad like Holli Thompson’s Quinoa & Bean Salad with Mango.  This was definitely a crowd favorite during Salad Fest 2013.  Get the recipe HERE.

5. Seasonal fruit is a must. At this time of year we are bit past berries and totally onto stone fruit. Pick up some ripe peaches, plums and nectarines and you’ll be in heaven.

6. Also include seasonal fruit spread.  Before you know it, fall will be here so savor all the flavors of summer while you can! We adore Le Pain Quotidien’s Organic Strawberry Rhubarb Spread.  It’s made from great ingredients and is easy to find.

7. Cheeses. They’re a classic. We recommend asking your cheese monger for their recommendation for a good, organic goat or sheep’s milk cheese. It’s hard to go wrong with a goat brie or manchego.

8. It all comes together with the crackers. Some brand we love are Lesley Stowe’s Rain Coast Crisps, Mary’s Gone Crackers, and Edward & Sons Black Sesame Rice Crackers.

9. For dessert you must have chocolate.  We are obsessed with all things Gnosis, but especially their Fleur de Sel Bar.

10. You didn’t think we forgot about the basket?  It’s all about carrier.  We love this one from, where else but Target.

Are we missing anything?  What are YOUR favorite picnic go-tos?  Pretty please, share with the rest of the “Campers” in the comments below! 

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