Wednesday, May 27, 2015

Korean Bibimbap

I adore Asian cuisine. Such diversity of smells, flavors, colors and textures. My favorite however is Korean cuisine. BBQ in particular. I love the heat as well. But I decided to give this recipe for Korean Bibimbap a try. It was the Bulgogi sauce that pulled me in. The recipe was quite easy to pull together despite having a few different steps. And the spicy as well as flavor level did not disappoint.

Korean Bibimbap

Ingredients:

For the Korean Bibimbap:

3 cups cooked sticky rice (1 1/4 cups dry rice)
8 ounces loose leaf spinach or chopped kale
8 ounces sliced mushrooms (oyster, shiitake, or cremini)
1 cup shredded carrots
1 cup mung bean sprouts
1 bunch green onions, cut into 1 inch segments
2 teaspoons sesame oil
1/4 cup vegetable broth
1 garlic clove, minced
1 teaspoon sesame seeds
4 eggs
Beef Bulgogi Recipe (for non-vegetarian)
Salt and pepper

For the Gochujang Sauce:

1/2 cup korean gochujang sauce (found at Asian markets or Whole Foods)
2 tablespoons sesame oil
2 tablespoons honey
1 teaspoon rice vinegar
2 teaspoons sesame seeds
Directions:

Directions:

Cook the rice according to package instructions and set aside.
Place the spinach in a pot and add 1 teaspoon sesame oil, 1/4 cup broth, and 1 teaspoon sesame seeds. Salt and pepper. Then cover and bring to a simmer. If wilted, remove from heat and keep covered. If not wilted, stir and cover again for 3-4 minutes.
Place one teaspoon of sesame oil in a nonstick skillet over medium heat. Add the sliced mushrooms and garlic. Saute for approximately 10 minutes to cook and reduce. Salt and pepper to taste. Then place the mushrooms in a bowl and cover to keep warm.
In a small bowl, mix the ingredients for the gochujang sauce and set aside.
Wipe out the skillet, then place back over medium heat. Fry 4 eggs (maybe 2 at a time) on both sides keeping the centers soft, 1-2 minutes per side.
When ready to serve, place a heap of warm rice in four bowls. Arrange the wilted spinach, sautéed mushrooms, shredded carrots, bean sprouts and green onions around the rice. (If adding the Beef Bulgogi to the Bibimbap, arrange around the rice as well.) Then top with a hot fried egg and drizzle with gochujang sauce. Serve warm!

Monday, May 25, 2015

Cabbage Crunch

Growing up cabbage was a staple in my house. My mother makes a mean stuffed cabbage. But I only started to eat it raw during BBQ's in a salad. I am not thrilled with coleslaw that has mayo so I found the recipe for cabbage crunch interesting. It combines Asian flavors with the cabbage, giving it a fresh taste. And not making the cabbage seem heavy as the mayo does. Super easy and wonderful to eat with your BBQ today. It pairs particularly well with fish.

Cabbage Crunch


INGREDIENTS:

½ medium red cabbage, finely shredded
1 large green cabbage, finely shredded
2 large carrots, peeled and shredded
3 green onions, thinly sliced
⅓ cup cilantro, chopped
2 tablespoons toasted sesame seeds
½ cup crushed peanuts (cashews work too)
DRESSING
3 tablespoons olive oil
2 teaspoons toasted sesame oil
¼ cup lime juice
Zest from one lime
1 tablespoon mirin
1 tablespoon raw honey
Sea salt to taste

Directions:

Whisk all dressing ingredients in a separate bowl. Let stand. Combine the cabbage, carrots, green onion and cilantro in a bowl. Pour dressing over mixture then add in toasted sesame seeds. Toss again. Allow to marinate for 30 minutes. Add crushed peanuts (or cashews) to salad before serving. Store in refrigerator up to 2 days.

Friday, May 22, 2015

Vietnamese Summer Roll Salad

I get such joy in finding recipes of foods I enjoy at restaurants. And especially if I can turn them into a salad somehow. This recipe for Vietnamese Summer Roll Salad
made me feel like I struck it rich. Super easy to assemble and even tastier to eat.


Vietnamese Summer Roll Salad

Ingredients

8 ounces, weight Bean Thread Noodles
1 Tablespoon Coconut Oil
2 whole Shallots, Thinly Sliced
½ pounds Shrimp, Shells, Veins And Tails Removed
¾ cups Fish Sauce
¾ cups Rice Vinegar
2 Tablespoons Ginger, grated
2 whole Small Red Chilies, Diced
2 Tablespoons Honey
1 whole Medium Cucumber, Julienned
2 whole Carrots, Peeled And Julienned
1 cup Bean Sprouts
⅓ cups Fresh Basil, Chopped
⅓ cups Fresh Cilantro, Chopped
⅓ cups Fresh Mint, Chopped
⅓ cups Roasted Peanuts, Smashed
3 whole Lime Wedges

Directions

1. Bring a pot of water to a boil and add noodles. Cook 3-5 minutes making sure not to overcook (refer to the package instructions for the specific timing for your noodles). Put the noodles into a colander to drain and rinse with cold water to stop the cooking process.

2. In a pan heat coconut oil over medium-high heat and add shallots. Cook until shallots are starting to get golden brown. Remove them from the pan and drain on a paper towel. Add shrimp to the pan and cook until cooked through, roughly 3-4 minutes. Then remove the shrimp from the pan.

3. To make the dressing: In a small bowl whisk together the fish sauce, rice vinegar, ginger, red chili pepper and honey.

4. To assemble the salad: In a large bowl add cucumber, carrot, bean sprouts and noodles, toss to combine. Add all of the herbs, shallots and peanuts, and top with shrimp. Squeeze lime wedges over the salad. Pour the dressing over the salad when ready to eat, otherwise noodles will get soggy. Serve with additional lime wedges.

Wednesday, May 20, 2015

I love sushi. But it is rather expensive. And rightfully so. But I want my sushi without having to go bankrupt and dish Spicy Tuna Salad with Cucumber Noodles
does that. It was so easy to put together. I cheated and just rough chopped the cucumber. Though I love my spiralizer. I used used canned tuna. I couldn't figure out where to get sushi grade Tuna.

Spicy Tuna Salad with Cucumber Noodles
Prep time:  20 minsTotal time:  20 mins
Serves: 2

Ingredients
1 large seedless English cucumber, Blade C, noodles trimmed
For the tuna:
6 ounces sushi grade ahi tuna(I used canned. Still flavorful. Sue me.)
2 scallion stalks, diced
2.5 tablespoon sriracha sauce (or other hot sauce)
3 tablespoons greek yogurt
For the dressing:
2 teaspoons freshly squeezed lime juice
¼ teaspoon mashed and finely minced ginger
1 tablespoon rice vinegar
2 tablespoons extra virgin olive oil
1 teaspoon honey
salt and pepper, to taste
Instructions
Pat dry the cucumbers thoroughly. Set aside.
Cut the tuna into small cubes and mash it with a fork. Set aside in a medium mixing bowl with the scallions.
Whisk together the ingredients for the dressing in a small bowl and set aside.
Whisk together the hot sauce and greek yogurt. Transfer to the bowl with the tuna and toss together until combined.
Divide the cucumber noodles into two bowls and drizzle with the dressing, then top with spicy tuna and drizzle again with the dressing.

Monday, May 18, 2015

Warm Chorizo and Potato Salad

I don't really know what prompted me to try this warm chorizo and potato Salad.
I am trying really hard to eat mostly healthy. And that means less meat and carbs. Most of the time I fill my inbox with recipes I may try and later on scour through to see which ones I can make. I guess the ease of it won me over. And who doesn't love Chorizo and potatoes. But there was no mayo in this one. Although the olive oil is fried with chorizo. But it was phenomenal. I would recommend the Aldi brand Chorizo. It was so flavorful. A burst of cumin. I won't make this dish very often though. But I would really like to!

Warm Chorizo and Potato Salad

Serves 4

Ingredients:

400g new potatoes, halved
4 eggs
50g chorizo, roughly chopped
1 red pepper, cubed
a handful of parsley, finely chopped
2 tbsp olive oil
1 tsp sweet paprika
a pinch of salt
a twist of black pepper
Method:

Bring your potatoes to a brisk boil in lightly salted water, cover with a lid. Meanwhile, immerse your eggs in cold water and bring to the boil.
Once boiling, cook your eggs for exactly 5 minutes. Once cooked transfer them to a bowl of cold water and leave to cool.
Heat the oil in a frying pan and cook the chorizo until crispy, set aside. Mix together the diced pepper, chopped parsley, olive oil (from the frying pan), paprika, salt and pepper in a large bowl.
Once the Potatoes are soft through quickly rinse in cold water and add to the bowl. Slice the cooled eggs each into 8 pieces and add to the potatoes, along with half the chorizo.
Mix everything together thoroughly and top with the remaining chorizo. Serve immediately for a warm salad. It keeps well in the fridge for 2 days.

Friday, May 15, 2015

Winter Lunch: Roasted Carrots w/ Fresh Mozzarella & Baby Kale Salad

I came across this salad and wondered where it had been all my life. Usually I love eating pesto, with mozzarella and tomato so I was a bit skeptical to try this >Winter Lunch: Roasted Carrots w/ Fresh Mozzarella & Baby Kale Salad
as it substituted the tomatoes for roasted carrots. But it was incredible. The roasted carrots were creamy and paired very well with the fresh mozzarella. It is a keeper and so easy to put together.
Winter Lunch: Roasted Carrots w/ Fresh Mozzarella & Baby Kale Salad Ingredients Bunch of carrots peeled down the middle Fresh mozzarella Pesto(I like the Trader Joe's Brand) Fresh Kale or Arugula Kalamata olives(I omitted and it was still tasty) Directions Roast a big bunch of peeled carrots, split down the middle, lengthwise. Season w/ olive oil, kosher salt & fresh thyme leaves. 425F for 20 minutes. Plate the roasted carrots around a big platter of baby kale or arugula. Plop a big ball of fresh mozzarella (burrata even better!) in the center. Chop some kalamata olives and scatter them around the carrots. Spoon some basil pesto (jarred stuff is ok) on top of the cheese. Tuck in some radish slices, watermelon being the prettiest variety. Season the plate w/ sea salt, black pepper and drizzle with a small amount of your favorite vinegar and the best olive oil. Lunch is served.

Wednesday, May 13, 2015

Colorful Quick Quinoa Grecian Salad

I feel like if I find hearty salad recipes despite eating a lot of it then I will still be healthy and not feel guilty about over consumption. This Quinoa Grecian Salad
salad is filling, delicious and pretty.
Colorful Quick Quinoa Grecian Salad Yield: 10 servings (serving size: 1 cup) Ingredients 2 cups uncooked quinoa 3 cups fat-free, less-sodium chicken broth 2 tablespoons extravirgin olive oil 1 teaspoon minced fresh mint 1 teaspoon grated lemon rind 2 teaspoons fresh lemon juice 1 teaspoon sherry vinegar 1/2 teaspoon sea salt 1 cup cherry tomatoes, quartered 1 cup thinly sliced radicchio 1/2 cup chopped yellow bell pepper 1/2 cup chopped English cucumber 1/3 cup (about 1 1/2 ounces) crumbled reduced-fat feta cheese 3 tablespoons chopped pitted kalamata olives 1 tablespoon minced shallots Preparation Place quinoa in a large bowl; cover with water. Let stand 5 minutes; rinse well, and drain. Bring broth to a boil in a large saucepan; stir in quinoa. Cover, reduce heat, and simmer 15 minutes or until liquid is absorbed. Uncover; fluff with a fork. Cool to room temperature. Combine olive oil and next 5 ingredients (through sea salt) in a large bowl. Add cooled quinoa, tomatoes, and the remaining ingredients; toss well.

Monday, May 11, 2015

Mexican Grilled Chicken Salad

Although I have a good library of salad's. I still like finding ones I have not tried before. Everything in this Mexican Grilled Chicken Salad
called to me. It was so easy to make. Just prep in advance and put together. And enjoy the flavors.
Mexican Grilled Chicken Salad YIELD: 6 servings PREP TIME:15 minutes COOK TIME:10 minutes Ingredients: 1 pound boneless skinless chicken breast 1 packet Old El Paso Taco Seasoning 2 heads romaine lettuce 1 pint grape or cherry tomatoes, halved 2 avocados, peeled and sliced 1 cup fresh corn kernels 1 cup cooked crumbled bacon 1 bunch green onions, chopped 1/2 cup crumbled queso fresco cheese 1 cup good thick ranch dressing (from the refrigerated section) 1/2 cup fresh spicy salsa Directions: Preheat the grill to medium heat. Place the chicken breasts in a baking dish and sprinkle with Old El Paso Taco Seasoning. Turn to coat the chicken on all sides. Chop the lettuce and prep all other vegetables. Grill the chicken for 5 minutes per side. Then allow the chicken to rest for at least five minutes before slicing. Meanwhile, place the ranch dressing and the salsa in the blender and puree until smooth. Pile the chopped lettuce on a large platter. Slice the chicken and arrange over the lettuce. Then arrange the sliced avocados and tomatoes around the chicken. Sprinkle the corn, chopped green onions, crumbled bacon and queso fresco over the entire salad. Serve immediately with a side of spicy tomato ranch dressing.

Friday, May 08, 2015

Raw Beet and Sweet Potato Salad

Though I love cooked and pickled beets I was skeptical about eating raw beets and also sweet potatoes. But the dressing does wonders for the Raw Beet and Sweet Potato Salad. Packed with vitamins and super easy to put together. A winner of a recipe.

{Raw} Beet and Sweet Potato Salad
YIELD: 4-6 servings
PREP TIME:10 minutes
Ingredients:

2 large sweet potatoes
1 bunch beets (3-4)
4 scallions
1/2 cup toasted pepitas (pumpkins seeds)
Garlic Lime Vinaigrette
Directions:

Peel the sweet potatoes and beets. Then use a spiralizer to cut the veggies into long curly strips. Use a pair of kitchen sheers to cut the pieces into manageable lengths.
Mix the beet and sweet potato ribbons together in a large bowl. Then cut the scallion tops on an angle to make long rings. Sprinkle the salad with scallions and pepitas. Serve with your favorite vinaigrette.
Garlic Lime Vinaigrette
YIELD: 6-8 servings
PREP TIME:3 minutes
Ingredients:

1/3 cup olive oil
Zest of one lime + 1/4 cup fresh lime juice (from 1-2 limes)
1 clove garlic, minced
2 Tb. honey
Replaced the dairy in the original recipe with balsamic vinegar
Salt and pepper
Directions:

Pour all ingredients into the jar with 1/2 tsp. salt and 1/4 tsp. ground pepper.
Screw the lid on tightly and shake until smooth and creamy. Refrigerate until ready to serve.

Wednesday, May 06, 2015

Kale and Roasted Cauliflower Salad

I love finding hearty salad recipes that I can make all year round. This Kale and Roasted Cauliflower Salad was so easy to put together and even better tasting. Roasted cauliflower is heavenly. The way the smaller florets caramelized in the pan. Only thing I did differently was for the dressing I omitted the maple syrup. I threw in kalamata olives for good measure and extra fresh parmesan cheese. But that's just me. I served it with some tilapia. Yum!


Kale and Roasted  Cauliflower Salad

Prep time: 20 minutes
Roasting time: 20 minutes
Serves 4-6

Ingredients

Roasted Cauliflower:
1 tbsp extra virgin olive oil
1 tbsp freshly squeezed lemon juice
3 cloves of garlic, finely minced
freshly ground black pepper
1 large head of cauliflower, cut into bite size pieces
1/4 cup freshly grated Parmesan cheese
Salad:
1 bunch of kale, leaves stripped from stalks & chopped
Dressing:
1 tbsp extra virgin olive oil
2 tsp lemon juice (I used a little more than 1 tbsp)
1 tsp maple syrup (I used 2 tsp)
freshly ground black pepper

Directions

1. Preheat oven to 425F/220C and line one rimmed baking sheet with parchment paper. 2. In a large bowl, whisk together oil, juice, garlic and pepper. 3. Cut cauliflower into bite size florets and add to the bowl, tossing well. 4. Arrange the cauliflower in a single layer on the baking sheet. (Note: if the cauliflower looks dry, drizzle with a little more oil). Roast for 20-25 minutes (depending on the size of the pieces), flipping the florets halfway through. The cauliflower should be tender crisp when done and a bit charred. 5. As soon as the cauliflower comes out of the oven, toss with Parmesan cheese. While the cauliflower is roasting, prepare the kale & dressing. 1. In a large serving bowl, whisk together the oil, lemon juice, maple syrup and pepper. Taste for seasoning. Add the chopped kale using your hands to massage the dressing into the kale until fully coated. 2. Add the roasted cauliflower to the kale and toss to combine. Serve immediately.

Monday, May 04, 2015

Like most kids my children's favorite food is pizza. My eldest requested it for a recent family movie night. We make home made pizza using Pillsbury's pizza crust,
choose a kid friendly flick and curl up on our sofa's.

Homemade Pizza
One tube of Pillsbury Pizza(or whatever brand you enjoy)
Jarred Sauce(whatever brand you enjoy)
Package of pre shredded mozzarella(whatever brand you enjoy)
Toppings(We did pepperoni)

Friday, May 01, 2015

Garlic Butter Zoodles with Herbs

I have been hearing about replacing pasta with vegetables for a while now. So I was happy to receive a veggie spiralizer for my birthday. I decided to make zoodles. The recipe I used is from The Iron You and it did not disappoint. It was incredible. It was better than pasta. And the zucchini was not mushy or limp. I didn't even have to dry out the zucchini like I heard some recipes require. I threw in some shrimp for protein.
Even my meat loving husband raved about it.
Garlic Butter Zoodles with Herbs                                                                          
 

Ingredients
Serves 4

6 zucchini
6 tablespoons butter
4 cloves garlic, minced (use 6 if you love garlic like me)
2 large handfuls fresh basil leaves, chopped
5 large handfuls fresh baby spinach, chopped
2 teaspoons fine grain sea salt
1 teaspoon ground black pepper
Grated Parmesan cheese

Directions

Using a spiralizer or peeler create zucchini spaghetti (always read the directions for your spiral slicer as they vary by brand - I use this spiralizer.) If you don't have a spiralizer use a regular vegetable peeler to vertically peel long, thin strips of the zucchini. This will form more of a wider "noodle" from the zucchini, like fettuccini.
Heat one tablespoon of butter in a large skillet over medium-high heat. Once hot, add zucchini noodles and cook for about 2 to 3 minutes, until zucchini noodles are tender but still retain some crunch.
Let the noodles rest for about 3 minutes so that they can release all of the moisture. Transfer noodles to a colander and drain the excess water from the pan.
Wipe the pan and melt the remaining tablespoons of butter over low heat. Add minced garlic and saute’ for about 5 minutes, until fragrant.
Keep an eye on the garlic the whole time, you don’t want it to brown or it will turn bitter (use the smallest burner you have if necessary).
Add chopped basil and spinach to the skillet and stir until wilted about 1 minute.
Turn the heat to medium-high, add zoodles and saute’ for 2 minutes, stirring constantly until heated through.
Season with salt and pepper, sprinkle with grated Parmesan cheese and serve.

Wednesday, April 29, 2015

Shrimp Ceviche Cocktail

Shrimp Ceviche Cocktail is such a perfect salad. Light and flavorful. Avocado, fresh peppers, tomatoes and shrimp all mixed together in a citrus juice. Easy to assemble and delicious!



 


 Shrimp Ceviche Cocktail 


Ingredients:

1/4 cup chopped red onion
2 small limes, squeezed
1 tsp olive oil
1 lb large cooked shrimp, peeled and deveined*
1 medium hass avocado, diced into chunks
1 medium tomato, diced
1 cup diced English cucumber, not peeled
1 serrano pepper, seeds removed and minced
2 tbsp chopped cilantro, plus more for garnish
salt and fresh black pepper to taste
1 lime cut into wedges for serving
2 1/4 cups shredded iceberg lettuce


Directions:


In a small bowl combine red onion, lime juice, olive oil, pinch of salt and pepper. Let them marinate at least 5 minutes to mellow the flavor of the onion.

In a large bowl combine shrimp, avocado, tomato, cucumber, serrano pepper. Combineall the ingredients together, add cilantro and gently toss. Adjust salt and pepper to taste.

Fill nine martini glasses with shredded lettuce. Top each with 1/2 cup shrimp salad and garnish with a sprig of cilantro. Serve with a wedge of lime.

Makes 4 1/2 cups.

Monday, April 27, 2015

Chicken Cobb salad.

The weather is getting nicer and this means more salads. I truly love salad. It is hearty, flavorful and always fills me up. One of my favorites is a Chicken Cobb salad. It is so easy to make. Make a bed of lettuce. Then I add a row of tomatoes, avocados, blue cheese, cooked chicken, boiled eggs and bacon.




Friday, April 24, 2015

Armenian Monte to honor the 100th anniversary of the Armenian Genocide

On the 100th anniversary of the Armenian Genocide I would like to post my paternal grandmother's recipe for Monte. This warm and delicious dish is dumplings filled with meat. Armenians depending on the region of Armenia they are from make Monte differently. My Anik metz ma ma put chicken in her filling, then baked the dough until golden. Then boiled it in chicken stock till aldente. Then served it topped with garlicky plain yogurt. My mother and grandmothers used to make their yogurt, dough from scratch, and boil the chicken and take the meat off. Now I use wontan wrappers and pre-made chicken but it is as good. Monte always makes me think of home.