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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.

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Hula Pizza

The folks at my house are big pizza fans (I know it’s rare to find an American who isn’t). We’re completely happy with the garden variety mushroom and pepperoni variety (we frequently order it from down the block), but we also like something a bit different. We’ve put lots of different things on pizzas including buffalo chicken, shrimp scampi and various “Mexican” combinations. I don’t think we’ve had a loser yet. Surely this wasn’t it! This pizza, adapted from a Devin Alexander recipe I saw in the Biggest Loser Family cookbook, combines slightly disparate but always yummy ingredients into something really tasty and unexpected. It was a hit with the whole family. Matt and I ate it in its entirety.Tabby (who normally loves pineapple) ate all of the chicken and handed Ben her pineapple.  Ben picked off and ate all pineapple, including Tabby’s and then licked off all the cheese. #facepalm

Hope you enjoy it as much as we did!

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Butternut Squash Pasta

from:

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.

from: adapted from Dinner a Love Story

Ingredients
1 package egg noodles (we like no yolk)
1 large butternut squash, peeled and diced in 1/2″ or 2 packages prepped frozen winter squash
1 large onion
rosemary leaves
2 T butter
salt and pepper
parmesan

Directions
Heat oven to 425. Peel onion and cut into large dice. On a rimmed baking sheet, place squash and onion in one layer, distributing evenly. Season with salt and pepper and rosemary leaves. Bake for 20-30 minutes until squash and onions are nicely roasted.

Meanwhile, bring a pot of water to a boil and cook egg noodles according to package directions. Once noodles are done, drain and return to pot. Add butter and then combine with roasted squash and onions. Season with more S&P if necessary.

Serve topped with grated Parmesan.

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No Bake Granola Bars

from: Yum Food & Fun For Kids Dec 2010

Ingredients
2.5 C granola
1.5 C rice cereal
1/2 C quick oats
.5 C dried cranberries or blueberries
.5 C chopped dried apricots
.5 C honey
.5 C brown sugar
.5 C peanut butter
1 tsp vanilla

Directions
Grease a 9×13 pan with non-stick spray or butter. Combine first five ingredients in a large bowl. Combine brown sugar and honey in a small sauce pan and bring to a boil, stirring constantly until sugar is melted. Remove pan from heat and stir in peanut butter and vanilla. Pour peanut butter mixture over the cereal and fruit and mix thoroughly. Press mixture into 9×13 pan and allow to firm up for an hour or so. Cut into squares and ENJOY!

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Butternut Squash and Spinach Lasagna

from: Cooking Light

Ingredients
3 cups 2% reduced-fat milk
1/4 cup all-purpose flour (about 1oz)
2 tablespoons butter
1/3 cup minced shallots
1 1/4 teaspoons salt, divided
1/2 teaspoon freshly ground black pepper, divided
8 cups (3/4-inch) cubed peeled butternut squash (about 2 1/4 pounds)
1 tablespoon balsamic vinegar
4 teaspoons olive oil, divided
Cooking spray
1 teaspoon chopped fresh or 1/4 teaspoon dried thyme
1/4 teaspoon crushed red pepper
4 garlic cloves, minced
3 (6oz) bags fresh baby spinach
9 cooked lasagna noodles (8 ounces uncooked noodles)
1 cup (4oz) shredded Asiago cheese
1 cup (4oz) grated fresh Parmigiano-Reggiano cheese

Directions
Cook milk in a small, heavy saucepan over medium-high heat to 180° or until tiny bubbles form around edge (do not boil). Remove from heat; keep warm.

Lightly spoon flour into a dry measuring cup; level with a knife. Melt butter in a medium nonstick saucepan over medium heat. Add shallots; cook 2 minutes or until tender. Reduce heat; add flour to pan, and cook 5 minutes or until smooth and golden, stirring constantly. Remove from heat; add about 2 tablespoons warm milk to flour mixture, stirring constantly with a whisk. Gradually add remaining warm milk, about 1/2 cup at a time, until mixture is smooth, stirring constantly with a whisk. Stir in 1/2 teaspoon salt and 1/4 teaspoon black pepper. Bring to a boil; reduce heat, and cook until smooth and thickened. Remove from heat. Cover surface of milk mixture with plastic wrap; set aside.

Heat oven to 425. Place squash in a large bowl. Add vinegar; toss to coat. Add 1 tablespoon oil; toss to coat. Arrange squash in a single layer on a jelly-roll pan coated with cooking spray. Sprinkle with 1/2 teaspoon salt, remaining 1/4 teaspoon black pepper, and thyme. Bake at 425 for 30 minutes, stirring after 15 minutes.

Combine remaining 1 teaspoon oil, red pepper, and garlic in a Dutch oven over medium heat; cook 2 minutes, stirring constantly. Add spinach, 1 bag at a time; cook until wilted, stirring frequently. Add remaining 1/4 teaspoon salt; cook until liquid evaporates, stirring frequently.

Reduce oven temperature to 350. Spoon 1/3 cup milk mixture in bottom of a 13 x 9-inch baking pan coated with cooking spray. Arrange 3 noodles over milk mixture; top with spinach mixture, 2/3 cup milk mixture, 1/2 cup Asiago, and 1/4 cup Parmigiano-Reggiano. Arrange 3 noodles over cheese; top with squash mixture, 2/3 cup milk mixture, remaining 1/2 cup Asiago, and 1/4 cup Parmigiano-Reggiano. Arrange remaining 3 noodles on top of cheese; spread remaining 1/2 cup milk mixture over noodles. Sprinkle with the remaining 1/2 cup Parmigiano-Reggiano. Bake at 350° for 30 minutes or until bubbly. Let stand 15 minutes before serving.

Nutritional Info (1/8 recipe(
Calories: 445 (30% from fat); Fat: 15g (sat 8.1g,mono 4.2g,poly 0.7g); Protein: 20.7g; Carbs: 61.5g; Fiber: 7.3g; Cholesterol: 36mg; Iron: 4.8mg; Sodium: 758mg; Calcium: 599mg

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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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Lemony Crab Pasta

Ingredients
olive oil
1 onion, finely chopped
6 cloves garlic, finely chopped
14-16 oz lump crab meat
zest and juice of 1 lemon
1/2 cup flat leaf (Italian parsley), finely chopped
12 oz spaghetti or linguine
chili oil and Parmesan to serve (optional)

Directions
Cook pasta according to package directions. While it is cooking, heat oil over medium high heat. Cook onions and garlic until translucent and beginning to become soft, about 5-7 minutes. Reduce heat. Add lemon zest, crab and heat through.

Toss pasta, crab mixture and parsley. Season with salt and pepper and lemon juice to taste. Serve with chili oil and Parmesan as desired.

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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.