by Tiffany Terczak | Aug 25, 2021 | Recipe
Vegetable Risotto Large panCutting board + sharp knifeMeasuring cups + spoonsWooden spoon 1 leek (sliced)1 zucchini (diced)16 oz frozen asparagus cuts1 cup frozen peas1 head kale1 cup chicken stock or broth½ lemon1 Tbsp olive oil½ tsp salt¼ tsp pepper2 cups cooked...
by Tiffany Terczak | Aug 25, 2021 | Recipe
Tuna Patties Small bowlHand mixer or wire whisk12-inch cast iron skilletSpatula 2 egg2 tsp lemon juice10 Tbsp bread crumbs (can sub almond flour or gluten free flour)3 (5 oz) can tuna (drained)½ onion¼ tsp pepper3 Tbsp olive oil Beat eggs and lemon juice in a bowl;...
by Tiffany Terczak | Aug 25, 2021 | Recipe
Garlic Lemon Scallops 12-inch cast iron skilletMeasuring spoonsWooden spoonGarlic press ¾ cup butter3 Tbsp minced garlic (or 3 cloves minced garlic)2 lb sea scallops1 tsp salt⅛ tsp pepper½ lemon (juiced) Melt butter in a large skillet over medium-high heat. Stir in...
by Tiffany Terczak | Aug 25, 2021 | Recipe
Slow Cooker Chicken Stock Slow cookerCutting board + sharp knifeMeasuring cups + spoons 2 whole chicken's carcass, spine, skin, innards and bones2 Tbsp apple cider vinegar4 qts water1 onion (optional) (quartered)2 carrot (optional) (peeled + quartered)3 ribs...
by Tiffany Terczak | Aug 25, 2021 | Recipe
Instant Pot Lentils measuring cupsInstant Pot 2 cups green or brown lentils3 cups water Combine the ingredients in the pot of an Instant Pot.Seal the valve, set the pressure to “high” and cook for one minute. Use QPR to release the pressure.Drain immediately and give...
