Cioppino

Cioppino, a classic seafood stew with a little bit of everything cooked in a rich wine based broth.

Cioppino

Cioppino was the first “fancy” dish I ever cooked for Kurt. I spend hours simmering the sauce. I wanted it to be perfect but most of all I wanted him to be impressed. He loved it. Years later I still cook this amazing stew on a regular basis except I learned how to make the sauce quicker without compromising the flavor. The beauty is that you can make it with any seafood, shellfish and fish. The choice is yours. Get what you love and whatever is on sale. Clams, mussels, lobster,  crab, cod, shrimp, scallops all make an excellent choice.

Cioppino

I love making cioppino for a date night when it’s just for the two of us or for a small dinner party of four people. It’s the kind of dish that requires bread for mopping the sauce, a good movie on TV and a glass of wine. It’s simple yet elegant and most certainly delicious. You won’t believe how easy it is to make cioppino. This is a must for seafood lovers.

Cioppino

 

Cioppino

Prep time: 

Cook time: 

Total time: 

Serves: 2-3

Ingredients
  • 2 king crab legs
  • ½ lb large shrimp, peeled and deveined
  • 1 dozen clams, srubbed
  • 14 oz crushed tomatoes
  • 1 large onion, chopped finely
  • 3 large garlic cloves, minced
  • 1 tbsp olive oil
  • 1 bay leaf
  • ½ tbsp crushed red pepper
  • ½ tsp oregano
  • 1 tsp thyme
  • 1 cup red wine
  • ¾ cup white wine
  • ½ cup chicken stock
  • salt to taste
Instructions
  1. In a large deep skillet heat olive oil. Add onion and sauté for 5 minutes over medium low heat. Stir in garlic, bay leaf, crushed red pepper, oregano and thyme. Allow to cook for 1-2 minutes.
  2. Pour in crushed tomatoes, both wines and chicken stock. Season with salt. Cover and simmer for 10 minutes, stirring occasionally.
  3. Arrange clams at the bottom on the skillet. Nestle king crab on top. Cover and cook until the clams are all open, approximately 6 minutes.
  4. Add shrimp, cover the pot again and cook until the shrimp is pink and fully cooked.
  5. Serve hot with a loaf of bread for mopping the sauce. Enjoy!

 

Cioppino

Have a wonderful week.

Here are other seafood dishes from Olives & Garlic

Corn & Crab Chowder with Bacon

Corn Crab Chowder with Bacon

Salmon Sandwich 2.0

Salmon Sandwich

Creamy Lobster Pappardelle with Zucchini Ribbons

Creamy Lobster Pappardelle with Zucchini Ribbons

Be Sociable, Share!
Share

Our Bohemian Cruise – Quantum of the Seas

Please note all opinions in this post are my own. Royal Caribbean did not ask me to write a review neither am I being compensated for this post.

Our Bohemian Cruise - Quantum of the Seas
I debated on whether I wanted to do a vacation post for a few days and finally decided to share our amazing trip with you. I’ve realized that the blog has become very recipe focused and that was not my original intention. I’m finding my roots again. After all this place is sort of like a diary and occasionally I read through my posts and reminisce about life.

Let me tell you about this wonderful, amazing, fantastic family vacation we took.

The moment we pulled into port I knew we were going to have the time of our lives. Just look at this gorgeous ship. She is a beauty, a brand new beauty that we got to call home for 8 days.

Our Bohemian Cruise - Quantum of the Seas
The ship is designed to wow from bow to stern with entertainment, fine dining and innovative capabilities. My favorite parts included the restaurants and fun filled activities for the kids. Bumper cars, rock climbing, wave surfing, pool activities, movies under the stars, ping pong and air hockey tables, Xbox room and other exciting activities kept Briana busy and happy. After all who wants to be cooped up with a bored 7 year old on a ship.

DSC01838

Night time entertainment included late night kids sessions in the Ocean Adventure club for children Briana’s age while Kurt and I attended shows and danced the night away.

One of my favorite excursions was the dolphin encounter we did in Nassau, Bahamas.

DSC_0417
We also got to spend a day at the beach….

Our Bohemian Cruise - Quantum of the Seas

Test our fear of heights on the North Star….

Our Bohemian Cruise - Quantum of the Seas

DSC01944

Our Bohemian Cruise - Quantum of the Seas

And have cocktails prepared by the dancing robots.

We had such a wonderful time. Thanks for reading. Have a great weekend.

Be Sociable, Share!
Share

Roasted Veggie Buddha Bowl

Roasted Veggie Buddha Bowl

We’re back from vacation!

Did you miss me?

Maybe a little?

It was a wonderful time. I’ve posted some pictures onto my Instagram account if you’re interested. But since my job is to feed you, technically is to virtually inspire you to feed yourself and those you love, I won’t tell you about the loads of fun we had. Fun in the sun cruising the vast ocean, kissing the dolphins and sipping on cocktails. I won’t tell you about the nights spent dancing and lazy days by the pool or the dining experience that blew us away. That’s all in my memories now. Precious memories that Briana and I will turn into a scrapbook over the next few weekends. Ahhhh, how I miss it already.

Roasted Veggie Buddha Bowl

It is easy to find food in the refrigerator of my house. Whether it’s eggs, cheese, bacon or veggies there is always something that can be made into a meal. The case was not so when we returned on Saturday. The fridge was completely empty. I should have taken a picture. I’ve never seen it that way. The abundance of unhealthy yet delicious eats we had on the cruise made me crave something healthy so I dragged my family grocery shopping only a few hours after we got home.

A big Roasted Veggie Buddha Bowl was born. You’ll notice there isn’t an exact recipe at the bottom that’s because this dish is simple and customizable to your liking.

Create you own Buddha bowl by starting with a large sized bowl. It should be different from the rest, colorful, unique or plain white like mine. Use an abundance of raw organic greens like kale, arugula, watercress and micro greens. The greens are the foundation for your bowl and are full of antioxidants and nutrients. I used kale and arugula micro greens. Add as many roasted and raw vegetables as you like. Variety is key so choose a bunch of your favorites. Lastly add protein and/or grains. Go light on the dressing. I blended an avocado with greek yogurt, lemon juice, salt and fresh cilantro for a creamy healthy combination that was amazing with brown rice and all the veggies.

Roasted Veggie Buddha Bowl

Enjoy!

 

 

Be Sociable, Share!
Share