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Salmon Rice Bowls

When we lived in Nashville, we frequented a little place off of Division St., right near Vanderbilt called Ken’s Sushi. It’s definitely not the fanciest place but it has good pretty cheap eats and my favorite Japanese entree I’ve ever had, Sakegohan. It’s a rice bowl with seaweed and salmon and some sauce. I’ve never seen it anywhere else and so I have only get to have the super yummy salmon bowl when we got back to Nashville and managed to make it to Ken’s.

So when I saw the salmon rice bowl idea featured on Dinner a Love Story, I was more than a little intrigued. So we tried it out – well our own version anyway – and while it isn’t EXACTLY a Sakegohan, it’s darn good – a keeper.

Continue reading “Salmon Rice Bowls”

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Dilly Green Beans

I think of my paternal grandparents when I make this. Even though it’s not something they actually served, the combination of dill and green beans is very much THEM. My dad’s parents had a huge garden with loads of vegetables and my grandma was an amazing cook in the southern tradition. My grandpa proudly tended his garden and loved the smell of dill. My maternal grandma still loves to talk about him bringing her a bouquet of dill. A truly lovely thought.

The kids … mine and our good friends’ are crazy about this recipe. They scarf down the dilly green beans right along side mac ‘n’ cheese and hot dogs and that’s pretty high praise. Fresh dill is lovely, but dried works well too.

Ingredients
green beans
butter
dill (fresh or dried)
salt & pepper

Directions
Cook your green beans until done. I like to steam them in skillet with just a little water if fresh, or nuke them if they’re frozen, of course. While still hot, add the butter and mix it in so it melts. You do not need much butter. A tablespoon gives an entire pound of green beans a very nice flavor. Then season with dill and salt and pepper.

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Fish Tacos

 


A looooong time ago, bloggy buddy Kjersten, who I got to MEET just a couple of weeks ago, wanted to know more about my fish tacos. I am happy to spill!

 

The fish I use in fish tacos is one of two things: either white fish from the freezer section at Target. Yes, that sounds sketchy, but it’s great fish and it comes in individual fillet portions, ready to cook up as desired (I get their salmon too). The other source I use is (don’t laugh) fish sticks. Fish sticks require just slightly less prep/thought and I keep a bag of them in the freezer (Target again) to have on hand. I honestly cannot say I like one more than the other … both good, just depends what you’re in the mood for. The fish sticks somehow seem more like comfort food. My kids eat both and don’t whine about either.

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To make the white fish, I heat the oven to about 400, put the fillets on a baking tray and cook them for a couple of minutes to start the de-frosting. Spices stick better when they’re not bricks.

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Then we sprinkle on garlic salt and chili-lime seasoning (my mom brought that back from Mexico, but I’m told you can get it in the grocery store too, spice or Hispanic foods aisle). This is what we use, but others simply opt for salt and pepper sometimes with olive oil, which is very tasty as well.

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Then I continue to broil them until they’re flaky as fish should be. To assemble, we use small flour tortillas, beans, cheese, lettuce, tomatoes, avocado, sour cream, etc. etc. and a squeeze of lime. The lime is particularly important to me and to Tabby as well (go figure). … we serve Ben’s in the same manner, just deconstructed a bit.

 

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Quinoa Stuffed Peppers

from: Everyday Food

Ingredients
4 Bell Peppers
1 T Olive Oil
1 Medium Onion, finely chopped
2 garlic cloves
1 tsp ground coriander
salt and pepper
1 cup quinoa
1/2 cup fresh parsley
1/3 cup walnuts coarsely chopped
1 cut coarsely grated Provolone

Directions
Preheat oven to 450 with rack in upper third. Slice a very thin layer from the base of the peppers so it sits upright. Slice off tops just below stem and remove the ribs and seeds. Discard stems, chop tops and set aside.

In a medium saucepan, heat oil over medium. Add onion, garlic coriander, chopped pepper tops and season with salt and pepper. Cook, stirring occasionally, until onion has softened, 4-5 min.

Add quinoa and cook until fragrant, 1 min. Add 1 cup water and bring to a boil. Reduce to a simmer, cover, and cook until water has been absorbed and quinoa is tender, 11-13 min. Remove from heat and stir in parsley walnuts, and 3/4 cup of provolone. Season with salt and pepper

Dividing evenly, stuff peppers with quinoa mixture; place in 2 qt baking dish. Cover with aluminum foil and bake until peppers are tender, about 1 hour.

Uncover and top with remaining 1/4 cup of provolone and bake until cheese melts 10-15 min more.

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Sweet & Sour Meatballs

from:

Ingredients
turkey meatballs (from the freezer section)
stirfry veggies (right next to those meatballs in the freezer)
sweet & sour stirfry/simmer sauce
noodles of your choice (spaghetti works great)

Directions
Cook noodles according to package directions. Meanwhile, cook meatballs to done in microwave or skillet, set aside. In a large skillet, cook frozen veggies until warm. Add simmer sauce, noodles and meatballs (cut in small pieces if you like) and combine. Warm to desired temperature and serve.

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Chicken Cheese Steaks

from: Adapted from Everyday Food

Ingredients
1 lb chicken
2 bell peppers, whatever color you like (I say red and orange – pretty and tasty!), cut into strips
1 large onion, cut into strips
2-6 garlic cloves, minced
6 oz of provolone cheese, shredded
olive oil
salz und pfeffer
sandwich rolls of your choice

Directions
Heat the broiler. Smack that chicken down flat with a mallet so it cooks evenly, then brush olive oil and salt and pepper both sides. Broil it, 5-7 minutes a side (you have to do both sides). It may still be a teeny bit pink in the center, but that is AOK. You’ll cook it a bit more later.

While the chicken is cooking, toss peppers, onions and garlic with a bit of olive oil and salt and pepper. When the chicken comes out, swap the peppers for the chicken and put them in the oven for 5-7 minutes. Cut up the chicken. When the peppers are starting to get done, add the chicken back in and cook for a minute or two. Then sprinkle with that cheese and cook a couple more minutes until it gets all melty.

Serve on rolls (toasted or un, your choice).

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Whole Grain Blueberry Waffles

from: Mr. Breakfast

Ingredients
1 cup fresh blueberries (or frozen if unavailable)
1 and 1/2 cups reduced-fat milk
3/4 cup all-purpose flour
1/2 cup quick-cooking oats
1/2 cup whole wheat flour
1 large egg – lightly beaten
2 Tablespoons vegetable oil
3 teaspoons baking powder
1/4 teaspoon salt

Directions
Heat waffle iron to preferred setting and prepare with a generous coating of cooking spray.

In a large bowl, stir together flours, oats, baking powder and salt. In a separate bowl, stir together milk, vegetable oil and egg.

Stir wet ingredients into dry ingredients until large lumps disappear. Don't overmix. Fold in blueberries.

Make waffles according to your waffle iron's instructions. I make mine at medium-high heat (I like them a little crispy on the edges) and it usually takes about 4 minutes until steam stops coming out of the machine and the waffles are golden brown.

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Cinnamon Lamb Stew

from: adapted from The Kitchn

Ingredients
2 pounds boneless lamb stew meat (such as as shoulder), cubed
1 teaspoon black pepper
1 teaspoon cinnamon
1 teaspoon salt
1/2 teaspoon nutmeg
2 tablespoons olive oil
6 cloves garlic, minced
1 onion, sliced thin
4 carrots, diced
4 celery stalks, diced
3 15 ounce cans chopped tomatoes
1 cup wine
couscous to serve

Directions
Place the lamb in a glass bowl or baking dish and toss with cinnamon, salt, pepper and nutmeg. Cover and place in refrigerator for up to 24 hours, or cook immediately.

In a heavy saucepan or Dutch oven, sauté the pieces of lamb in the oil over medium heat. You may have to work in batches. Meat should be browned on all sides. When all of the meat is browned, add the garlic, carrots, celery and onion, and cook for about five minutes, stirring, until vegetables start to soften . Add tomatoes and wine. When mixture begins to bubble, reduce heat to low and cover.

Cook for 2 hours, or until meat falls apart when squeezed. Serve over couscous.

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Chicken Gyros

from: Annie’s Eats

Ingredients
For the tzatziki sauce:
16 oz. plain yogurt (use greek to skip the straining time)
1/2 hothouse cucumber or 1 regular cucumber, peeled and seeded
2-3 cloves garlic, pressed through a garlic press (or finely minced)
1 tsp. white wine vinegar
Salt and pepper
Squeeze of fresh lemon juice
Extra virgin olive oil

For the chicken:
4 cloves garlic, smashed
Juice of 1 lemon
2 tsp. red wine vinegar
2 tbsp. extra virgin olive oil
2 heaping tbsp. plain yogurt
1 tbsp. dried oregano
Salt and pepper
1 1/4 lbs. chicken pieces (I used boneless, skinless chicken breasts)

To assemble:
Pita bread
Fresh tomatoes, seeded and diced
Red onion, sliced thin

Directions
To make the tzatziki sauce, strain the yogurt using cheesecloth over a bowl. Let strain for several hours or overnight, if possible, to remove as much moisture as possible. If you use Greek Yogurt, though, this step can pretty much be skipped as it is already drained.

Shred the cucumber. Wrap in a towel a squeeze to remove as much water as possible. Mix together the strained yogurt, shredded cucumber, garlic, white wine vinegar, salt and pepper to taste, and lemon juice. Drizzle lightly with olive oil. Refrigerate for at least 30 minutes before serving to allow the flavors to meld.

To prepare the chicken, combine the garlic, lemon juice, red wine vinegar, olive oil, yogurt, oregano, and salt and pepper to taste in a medium bowl. Whisk together until mixed well. Cut the chicken into bite-sized pieces and add it to the bowl and mix well to coat. Cover and refrigerate for about 1 hour.

Cook the chicken as desired, either in the skillet or with the broiler. If you like your onions cooked a bit (I do), broil or cook them along with the chicken. Once the chicken is completely cooked through, transfer to a plate and let rest for 5 minutes.

Assemble pitas, sauce, tomatoes and chicken together and ENJOY.

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Baked Potato Soup

from: Cooking Light

Ingredients
4 baking potatoes (about 2 1/2 pounds)
2/3 cup all-purpose flour (about 3 ounces)
6 cups 2% reduced-fat milk
1 cup (4 ounces) reduced-fat shredded extrasharp cheddar cheese, divided
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 cup reduced-fat sour cream
3/4 cup chopped green onions, divided
6 bacon slices, cooked and crumbled
Cracked black pepper (optional)

Directions
Preheat oven to 400°.

Pierce potatoes with a fork; bake at 400° for 1 hour or until tender. Cool. Peel potatoes; coarsely mash.

Lightly spoon flour into dry measuring cups; level with a knife. Place flour in a large Dutch oven; gradually add milk, stirring with a whisk until blended. Cook over medium heat until thick and bubbly (about 8 minutes). Add mashed potatoes, 3/4 cup cheese, salt, and 1/2 teaspoon pepper, stirring until cheese melts. Remove from heat.

Stir in sour cream and 1/2 cup onions. Cook over low heat 10 minutes or until thoroughly heated (do not boil). Ladle 1 1/2 cups soup into each of 8 bowls. Sprinkle each serving with 1 1/2 teaspoons cheese, 1 1/2 teaspoons onions, and about 1 tablespoon bacon. Garnish with cracked pepper, if desired.

Nutritional Info (1.5 Cups Soup(
Calories:329 (30% from fat); Fat: 10.8g (sat 5.9g,mono 3.5g,poly 0.7g) ; Protein: 13.6g; Carbohydrate: 44.5g; Fiber: 2.8g; Cholesterol: 38mg; Iron: 1.1mg; Sodium: 587mg; Calcium: 407mg