Salmon Bowl

This is a yummy and healthy all in one dinner. It is a bit of work but well worth it.

  • 2 c brown rice, cooked
  • 12 oz spinach, lightly streamed
  • 2 avocados, halved and sliced thin
  • Pickled ginger
  • Toasted sesame seeds
  • Furikake

Poached Salmon

  • 1 onion, halved
  • 1 carrot, chopped into 4 pieces
  • 1 celery stalk, cut into 4 pieces
  • 1 bunch of parley, chopped
  • 1 bay leaf
  • 1 Arbol Chile
  • 2 lemons halved
  • 1 lb skin on salmon

Combine all ingredients except lemon and salmon in a large pot with 6 cups of water, bring to a boil then simmer for 20 minutes.

Lay salmon in skin side down, add lemons and cook simmering for 8 – 12 minutes. Remove from skillet, allow to cool remove skin.

Miso Dressing

  • 1/4 c sweet miso paste
  • 1/4 c rice vinegar
  • 2 tbsp mirin
  • 1 tsp soy sauce
  • 1/2 tsp salt

Whisk to combine.

To assemble bowls. Divide rice, spinach and avocado among plates, drizzle with miso. Top with salmon and sprinkle with sesame and furikake.

Serves 4.

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Lamb Meatball and Pom Tabbouleh Bowl

This one is not quite a weeknight meal, even if you cheat like me and buy your hummus and tzatziki.

Lamb Meatballs

  • 1 lb ground lamb
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp ground cinnamon
  • 1 tsp ground allspice
  • 1/2 tsp pepper
  • 2 tsp salt
  • 1 onion, finely chopped
  • 3/4 c parsley, chopped
  • 1/2 c brown rice
  • 1 egg, lightly beaten
  • 3 cloves garlic, minced
  • 2 c chicken stock
  • 1/2 c pomegranate molasses

Combine lamb and everything except chicken stock, oil and pomegranate molasses in a bowl. Form into 1 inch Meatballs and chill for at least 30 minutes.

Heat large skillet over medium heat add oil. Cook meatballs until seared all over. Add stock until it reaches half way up the Meatballs and cook for 30 minutes over low medium heat and cover.

Pomegranate Tabbouleh

  • 2/3 c cooked bulger
  • 1/2 c parsley, chopped
  • 1/2 c mint, chopped
  • 2 Persian cucumbers, diced
  • 1 c pomegranate seeds
  • 1/2 c olive oil
  • 2 lemons, juiced
  • Salt

Combine ingredients in a bowl and set aside.

For the bowl

  • Hummus
  • Tzatziki
  • Flat leaf parley or mint

Serve meatballs with Tabbouleh, hummus and tzatziki.

Serves 4.

Mexican Tortilla Soup

Spicy soup with crispy tortilla pieces and avocado is perfect for a chilly fall night.

  • 1/3 c olive oil
  • 1 onion, diced
  • 2 poblano chilies, diced
  • 1 clove garlic
  • 1 tsp cumin
  • 1 chipotle in adobe, chopped
  • 3 c chicken stock
  • 15 oz can tomatoes
  • Salt
  • 4 corn tortilla, sliced into strips
  • 2 c shredded cooked chicken
  • Diced avocado
  • Cilantro
  • Scallions, sliced
  • Lime wedges

In a medium pot add the oil and cook the onion and peppers over medium heat until soft. Stir in garlic, cumin, chipotle pepper, tomatoes, stock and chicken and cook for 20 minutes.

Meanwhile heat a non stick skillet and spray with olive oil, add tortilla strips and cook until crispy.

Laden soup into bowls, top with tortilla strips, avocado, scallions and lime.

Serves 4 – 6.

Chorizo and Potato Tacos

Nopalito cookbook is full of authentic Mexican recipes! This potato and chorizo filling can also be used in sopes or gorditas. I made it on a weeknight so corn tortillas were perfect!

  • 2 c Yukon gold potatoes, diced
  • 1 lb chorizo, casing removed
  • Corn tortillas
  • Romaine, chopped
  • Quesa Fresca, crumbles
  • Scallions, chopped
  • Cilantro, chopped
  • Salsa (recipe below)

Boil potatoes until al dente, 6 – 8 minutes. Drain and cool.

In a large skillet cook the chorizo and potatoes, breaking up the chorizo with a wooden spoon. Cook until the potatoes are crispy, add oil if the pan starts to get dry.

Heat the tortillas in the microwave wrapped in moist towel.

Add chorizo to the warm tortillas, romaine, cilantro, scallions, cheese and salsa.

Serves 4 – 6.

Salsa de Arbol

  • 1 tbsp olive oil
  • 1/4 c Arbol chilies, stemmed
  • 12 oz canned, diced tomatoes and juices
  • 1 tomatillo
  • 2 tbsp white vinegar
  • 1 clove garlic
  • Salt

Heat a small pan over medium heat, add chilies and toast about 20 seconds until bright orange.

Add all ingredients to a blender and purée until smooth.

Warm Chicken Caesar Bowl

This is so good and healthy!! There will be plenty of dressing left so get some romaine too.

Chicken:

  • 1/4 c lime
  • 2 tbsp olive oil
  • 1 lb skinless chicken thighs
  • Salt and pepper

Combine and marinate the chicken for 2 hours. Preheat the oven to 400 and roast the chicken for 20 minutes. Let rest for 5 minutes then slice thin.

For the bowls:

  • 1 bag of baby kale or spinach or mixture of both
  • 1 c quinoa cooked
  • Salt and pepper
  • caesar dressing (follows)
  • Croutons

Toss the salad greens with some caesar dressing until nicely coated. Divide quinoa among plates, salad, chicken and croutons.

Caesar dressing:

  • 1/4 c grape seed oil
  • 1/4 c olive oil
  • 2 tbsp lime juice
  • 1 tbsp red wine vinegar
  • 1/2 tsp Worcestershire sauce
  • Tabasco to taste
  • 2 tbsp anchovies, minced or paste
  • 1 egg yolk
  • 1 tsp Dijon
  • 2/3 c Parmesan cheese, grated
  • 1 clove garlic, minced
  • Salt and pepper

Combine oils in a glass measuring cup with spout.

In a food processor combine anchovies, egg yolk and mustard. With the motor on and olive oil drop by drop until an emulsion forms, continue to add oil in a slow stream. Add remaining ingredients until combined.

Serves 4.

Veggie Tacos

This is from Nopalito – it is amazing! Going to put these into regular rotation for taco Tuesday! You can pretty much use any hearty veggies. You’ll have leftover oil, it will keep in the fridge for several weeks.

  • 3 c diced broccoli
  • 2 c carrots diced
  • 2 c white onions, sliced
  • 2 c butternut squash, cubed
  • 3 c potatoes, cubed
  • 6 tbsp cascabel oil

Cascabel Oil

  • 6 Cascabel chiles, stemmed
  • 2 guajillo chiles, stemmed
  • 1 c grape seed oil
  • 1 clove garlic

Combine all ingredients in a blender and blend till smooth.

Preheat oven to 400. Toss veggies with oil and roast, stirring several times, for 15 – 20 minutes until veggies start to char.

Serve with warmed tortillas and cheese.

Halloumi and Brussels Sprout

I had no idea what I was going to make for dinner and came out with this – so good!

  • 1 lb Brussels sprout, trimmed and halved
  • 2 slices sourdough bread, cubed
  • Olive oil
  • Salt and pepper
  • 1 tsp cumin seeds, toasted
  • 8 oz halloumi cheese, sliced thin
  • 1 tbsp lemon juice
  • Aleppo pepper

Preheat oven to 425.

Combine Brussels sprouts and bread in a bowl and drizzle with olive oil, toss to coat. Roast for 15 – 20 minutes sitting several times.

Grill cheese in a non stick pan until browned on both side.

Toss bread and sprouts with salt, pepper, lemon juice and Aleppo pepper. Divide among bowl and top with cheese.

Serves 4.