Lots of new recipes this past week! When meal planning, I tried to select things that would be easy - or at least not time consuming - to pull together on a weeknight, and would be good for warm temps so I could enjoy sitting out on my porch for supper. All in all, it worked out well. The Husband was able to help with the grilling so the tag-teaming helped with how long it took to get from prep to table. Enjoy!
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| Spokane Falls, Spokane WA 2015 (C) scifiwithpaprika blog |
Sat (L) Korean BBQ Chickpeas (S) Blended burgers
Sun (L) Korean BBQ Chickpeas (S) Blended burgers
Mon - Salmon Caesar Salad
Tues - Grilled Jambalaya
Wed - leftover
Thurs - leftover Jambalaya
Fri -leftover Salad
Lunches - (me) Chickpea and bulger salad (the Husband) Sandwiches
Korean BBQ Chickpea Bowls (modified from Two Peas and Their Pod blog) vegan
This was pretty simple, despite the call for the oven. What with it being 80* and no air conditioning...yeah, not turning on the oven. So I assembled the chickpeas and Brussel sprouts and put on the grill. It worked...sort of. I had more charring than crisping, the sauce pretty much burning to the aluminum foil, but in the end everything was cooked.
A couple of substitutions - I don't have tamari so I used soy sauce; and I wasn't going to open a can of tomato sauce for 2 tbsp, so I subbed ketchup. The rest was made as written.
I would make these again; and I would do these on the grill again with perhaps only one burner or turning the temp down to 250*. I served with rice because that's what I was in the mood for. This was perfect for a warm summer's evening dinner on the porch. Make it your own. Recommended!
Serves 4 (barely)
For the sauce, chickpeas, and Brussels sprouts: 3 tablespoons tamari (I used soy sauce)
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| Photo from Two Peas and Their Pod |
2 tablespoons water
2 tablespoons tomato sauce (I used ketchup)
2 teaspoons honey or coconut sugar
1/4 teaspoon ground ginger
1/4 teaspoon black pepper
1 teaspoon minced garlic
1 tablespoon sesame oil
3 tablespoons chopped green onion
15 ounces chickpeas, rinsed and drained
1 cup halved Brussels sprouts, ends trimmed
For the Bowls:
2 cups cooked quinoa or rice
1 zucchini, ribbon cut
1 carrot, ribbon cut
1 cup sliced grape tomatoes
1 large avocado, sliced
For the Toppings:
1/2 lime, juiced
Fresh cilantro
Dash crushed red pepper flakes, optional
Salt and pepper, to taste
Preheat the oven to 400 degrees F. Line a large baking sheet with foil.
To make the Korean BBQ marinade, combine the tamari, water, tomato sauce, honey, ginger, pepper, garlic, sesame oil, and green onion in a medium bowl. Add the chickpeas to the marinade bowl and toss until chickpeas are well coated. Reserve 2 tablespoons of the marinade for topping the bowl.
Spread out the chickpea mixture on the prepared baking sheet. Add the Brussels sprouts Roast for 30 minutes, turning once, until the chickpeas and Brussels sprouts are crispy. Remove from the oven and set aside.
For the bowls, divide the quinoa or rice into bowls. Top with chickpeas, Brussels sprouts, zucchini, carrot, tomatoes, and avocado slices.
Garnish the bowls with lime juice, sesame seeds, cilantro, crushed red pepper flakes, salt, and pepper. Serve immediately.
Salmon Caesar Salad (Eating Well, June 2020)
I simplified this dish a bit - I bought a 1.25lb fillet and grilled it. Grilling didn't stink up the house, in 80* temps grilling kept the house cooler, I didn't have to clean a pan, and it gave me time to pull the salad part together.
A couple substitutions: I used regular Parmesan for the Parmigiano-Reggiano and I used red cabbage for the raddicho because I had that in the fridge.
With only two of us in the house, I only prepared enough salad for one meal so the lettuce would stay fresh. I did get three meals out of this with no skimping on ingredients. This was a perfect dish for a hot summer night, light, filling, and tasty. Oh! If you adverse to the lingering taste of garlic, either omit or cut back. Garlic kinda stuck with me longer than I care for. Recommended!
Serves 4-6
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| photo from eatingwell.com |
1 ½ tablespoons extra-virgin olive oil
4 (5 ounce) skinless salmon fillets (see Tip)
1 teaspoon ground pepper, divided
⅛ teaspoon salt plus 1/2 teaspoon, divided
The dressing:
½ cup buttermilk¼ cup nonfat plain Greek yogurt
¼ cup grated Parmigiano-Reggiano cheese
(I kept the cheese separate an put on top before serving)
2 tablespoons lemon juice1 ½ teaspoons Worcestershire sauce
1 teaspoon grated garlic
½ teaspoon Dijon mustard
The salad:
5 cups chopped romaine lettuce3 cups chopped radicchio (I used red cabbage as I had it in the fridge)
3 tablespoons thinly sliced fresh basil, plus more for garnish
My note: I grilled...
Heat oil in a large nonstick skillet over medium-high heat until shimmering. Sprinkle salmon with 1/2 teaspoon pepper and 1/8 teaspoon salt. Add the salmon to the pan and cook until golden brown and flakes easily with a fork, 3 to 4 minutes per side. Transfer to a plate and break into large chunks.
Whisk buttermilk, yogurt, cheese, lemon juice, Worcestershire, garlic, mustard and the remaining 1/2 teaspoon each pepper and salt in a large bowl until well blended. Reserve 1/4 cup of the dressing in a small bowl. Add lettuce, radicchio, basil and tarragon to the large bowl and toss to coat.
Arrange the salad on a platter and top with the salmon. Serve topped with the reserved 1/4 cup dressing and more basil, if desired.
I love jambalaya and this seemed a great way to enjoy the flavors in a "deconstructed" way. Bonus was I had everything on hand but a pepper! I simplified a bit here too - I grilled first then cut into pieces. The sausages were grilled whole, pepper was broken into three chunks and grilled whole, shrimp were threaded onto their own skewers and grilled as such. This way I could ensure that everything was cooked through and way less work.
I did make one notable substitution: I used frozen chopped okra that I had in my freezer. I was going to grill on a small pan, but I ran out of room on the grill so it ended up in the frying pan. Worked pretty good and my okra had a nice char.
I would absolutely make this again! Recommended!
Serves 4-6 (I got 3 meals for two out of this)
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| photo from eatingwell.com |
3 tablespoons canola oil, divided
1 cup long-grain brown rice
1 ¾ cups water
8 ounces andouille sausage, sliced 1/2 inch thick
8 ounces peeled and deveined raw shrimp (21-25 per pound) (I used 1lb of shrimp)
1 medium green bell pepper, cut into 2-inch pieces
1 large red onion, cut into 2-inch pieces
8 ounces okra
2 ½ teaspoons Cajun seasoning, divided
1 ¼ teaspoons celery seed, divided
¾ teaspoon ground pepper, divided
1 large tomato, cored and cut in half
Sliced scallions for garnish
Preheat grill to medium-high.
Heat 1 tablespoon oil in a medium saucepan over medium-high heat. Add rice and cook, stirring frequently, until toasted, about 2 minutes. Add water and reduce heat to maintain a simmer. Cover and cook until tender, 40 to 45 minutes.
Meanwhile, thread sausage, shrimp, bell pepper, onion and okra on separate skewers. Drizzle with the remaining 2 tablespoons oil and sprinkle with 2 teaspoons Cajun seasoning, 1 teaspoon celery seed and 1/2 teaspoon pepper. Grill the skewers and tomato halves, turning frequently, until the shrimp are opaque and the sausage and vegetables are slightly charred, about 5 minutes for the shrimp and sausage and 5 to 10 minutes for the vegetables. Remove the shrimp, sausage and vegetables from the skewers and transfer to a plate; cover with foil to keep warm.
Chop the tomato and stir into the cooked rice along with the remaining 1/2 teaspoon Cajun seasoning and 1/4 teaspoon each celery seed and pepper. Spread the rice on a serving platter and top with the shrimp, sausage and vegetables. Sprinkle with scallions, if desired.
[Pork]-Mushroom Burgers with Quick Pickles (Eating Well, July/Aug 2020)
Some significant modifications to this recipe in part because there are several items that I can't obtain in my area. Now I do automatically substitute pork for ground beef, that's my quirk. I subbed pickled sweet cherry peppers for the piquillo (yeah, not going to find those in Duluth) plus I had the cherry peppers in the fridge. I subbed pepper jack cheese for the manchego in part because there is only one store that *might* carry it and I'm not running all over town for cheese when I had pepperjack in the fridge. Brioche buns in this town? Yeah...not happening.
End result - one very tasty burger. Kinda hit the spot in this warm weather we're having. I served with some carrots and dip. Recommended even if you don't have the exact toppings called for. Get creative!
Serves 4
1 pound cremini mushrooms, halved if large
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| photo from eatingwell.com |
5 tablespoons sherry vinegar, divided
2 ½ teaspoons smoked paprika, divided
2 teaspoons garlic powder
⅛ teaspoon salt plus 1/2 teaspoon, divided
Pinch of sugar
2 cups sliced cucumber
6 tablespoons mayonnaise
2 teaspoons tomato paste
2 pounds lean ground beef
8 ounces
6 ounces thinly sliced
8
Greens, red onion & tomato for serving
In batches, pulse mushrooms in a food processor, scraping down the sides once or twice, until finely chopped.
Heat 2 tablespoons oil in a large pot over medium-high heat. Add the mushrooms and cook, stirring occasionally, until browned and the liquid has evaporated, 5 to 7 minutes. Add 4 tablespoons vinegar, 2 teaspoons paprika and garlic powder. Cook, stirring, for 3 minutes. Scrape into a large bowl and spread into a thin layer. Let cool for 10 minutes.
Meanwhile, combine the remaining 1 tablespoon vinegar, 1/8 teaspoon salt and sugar in a small bowl. Add cucumbers and toss to combine. Combine mayonnaise, tomato paste and the remaining 1/2 teaspoon paprika in a small bowl. Set the cucumbers and aioli aside.
Preheat grill to medium-high.
Add beef and the remaining 1/2 teaspoon salt to the mushrooms. Mix well. Form into 8 equal patties, about 4 inches in diameter. Toss peppers with the remaining 1 tablespoon oil in a medium bowl. Transfer to a grill basket.
Oil the grill rack. Grill the burgers, flipping once, until an instant-read thermometer inserted in the thickest part registers 155 degrees F, 8 to 10 minutes total. Grill the peppers, stirring occasionally, until browned, 5 to 8 minutes total.
Top the burgers with cheese and cook until melted, 1 to 2 minutes more. Serve the burgers on buns with greens, onion, tomato, the peppers, cucumbers and aioli.
Bulger with Chickpeas and Herbs (Fast and Slow Ckbk by Milk Street) vegan
Made 5 lunches
This salad combines the nutty taste of bulger with the creamy chickpea and everything is tossed with dill and parsley for a versatile salad. Scallions and pistachio's round out the flavors. I skipped the pistachio's and added some crumbled feta.
It was also an opportunity lost for the cook book - they used canned chickpeas when this would have been a great way to reference the homemade chickpeas in the next chapter.
Lest you are wondering if there's more to this recipe, there isn't. It's bulger, chickpeas, scallions, dill, parsley, and pistachios. That's it. The bulger is cooked in the instant pot, the chickpeas and herbs are stirred in when cooking is done, and the nuts sprinkled on top. Which I skipped. As I noted above, this is good, I think this has some versatility for use - lunch, dinner, picnic, potluck - and it's easy. If you have and IP, and you get this cookbook, I recommend this recipe.
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