TBT: Rice & Kebabs

So I know I just did both a rice dish as well as a kebab dish. But, I thought I would share with you a couple variations from my previous posts, to show you the versatility of these two concepts. 

Grilled Vegetable Kebab 

When I made those beef kebabs last week, my mushrooms didn't have the robust flavor I was really hoping for. I think it's because we didn't cook the kebabs at a high enough temperature and I didn't season them properly. So I thought I would redeem myself with this vegetable kebab.

I cut a whole zucchini in 1 inch pieces and used large whole mushrooms. I tossed the vegetables in olive oil, s&p, garlic powder and red chili flakes and then began to skewer the kebabs. Then we cooked the kebabs on the highest heat to really get a char on the veggies. Probably about 15 minutes or less. 

I'm not going to lie, those mushrooms were probably the best I have ever had, and I was super sad I only included 2 mushrooms on each kebab!

Tomato, Lemon & Basil Rice

So in a previous post, here, I talked about how I cook rice- lots of water in gradual increments for about 45 minutes. Letting rice take it's time really allows for the rice to cook properly and it gives off a creaminess without needing to add milk, butter or cheese. In this post I cooked the rice the same way as my previous post. With 5 minutes remaining on the rice and while the remaining liquid cooked off, I added quartered grape tomatoes, lemon juice, lemon zest, freshly chopped basil, s&p, red chili flakes. garlic powder and a small tab of butter. 

It was pretty fantastic and I just so happened to bring the leftovers for lunch today!

Hope you enjoyed my quick post today, doing anything fun this weekend? Maybe a grill out? I'll be back at my Alma Mater (also Maegan's Alma Mater) this weekend to watch my sister graduate. So proud of her and also sad to think its been so long since I was there. 

Almond Crusted Striped Bass with Sauteed Kale

Today is expected to be a beautiful 70 degree day in Brooklyn, and already I'm crawling out of my skin to get out of my office and into the sunshine! When it's this beautiful out, I prefer to spend my evenings either jogging at the park or sitting at a sidewalk cafe, sipping wine or a cold beer--which means that dinner prep needs to be quick!

I came up with this meal idea one night when I had some extra fish from another meal that I didn't want to go to waste. It was late, and I'm not a fan of eating right before bed, so I wanted to make something quick yet healthy. I've always known about the health benefits of eating fish, but I also felt skeptical about the whole mercury and seafood issue, so when I stumbled upon this NPR article many of my concerns about where and how to safely obtain my omega-3's were demystified.

I decided to use kale as the side in this meal because, as I'm learning more and more, kale is a superhero of the vegetable family. It takes 15 minutes or less to prepare, whether as chips, a salad, or served sauteed or steamed, and its nutritional values are numerous: Kale is unusually high in fiber and other important vitamins and antioxidants, which can help prevent heart disease, osteoporosis, and cancer. Additionally, kale promotes healthy cognitive function as well as a positive mood, making it a great brain food to boot! I literally can't get enough of it!

Sauteed Kale

1 bunch kale, cleaned and rough chopped
3-4 cloves garlic, minced
1 onion, diced
salt and pepper

Preheat about 1 tbsp extra virgin olive oil in a medium skillet over medium heat. Add the onion and cook for about 2 minutes, or until translucent. Add a dash of white wine to deglaze. Then add the kale and garlic and cook for about 5 more minutes, or until the kale cooks down. Add the salt and pepper to taste. I also like to add other vegetables I have lying around, such as fresh tomatoes or red and yellow peppers. Remember, the more color, the merrier (and healthier!) the meal.

Also, if you are looking for increased health benefits from the kale, I'd recommend skipping the saute pan and steaming the kale instead. To enhance flavor, steam the kale with garlic; not only do the two pair well, but the health benefits of garlic are also through the roof!

Almond Crust
1/2 c unsalted almonds
1 tbsp flour
2 tsp cayenne pepper
1 tsp coriander
1 tbsp fresh dill, chopped
zest of 1 orange

Season the fish lightly with salt and pepper on both sides. Set aside.

Place almonds in a food processor and process until crushed. Add flour, orange zest, and spices. Then coat both sides of each piece of fish with almond mixture.

In a medium skillet over medium heat, preheat about a tablespoon or two of olive oil. Cook for about 8-10 minutes per side, being careful not to tear the fish when flipping.

I like to serve the fish atop the bed of kale, but you can also put it on the side. Also, because I didn't have lemon in the house when I made this dish, I simply substituted orange, a decision I'd pass along to you, dear readers, as it proved to be a fresh twist on a classic fish.

Roasted Shrimp Cocktail & Roasted Brussels Sprouts

My husband and I stayed local for our Easter celebrations this past weekend. My parents were kind enough to purchase us a Honey Baked Ham, so all I had to do on Sunday was prepare a few side dishes and an app or two.

After an hour and forty-five minute Easter Sunday mass, paired with a mile walk home in 4 inch heels, I was ready to sit on the couch and watch sports all day.  The prep work for these dishes was so simple and I was able to enjoy the company I sooo love to keep!

 When I went shopping for my Easter dinner, I stopped at the local Produce Market and Fish Market and drew inspiration from what was in the stores. Every time I walk into the produce market, I try to find an ingredient that I have never worked with. This winter I began cooking with poblano peppers, butternut squash and kale. For Easter I decided to make a fresh shrimp cocktail and roasted brussels sprouts.


Roasted Shrimp with a Homemade Cocktail Sauce

So here is my take on homemade cocktail sauce... Although it may be easier to purchase cocktail sauce than make it on your own, a homemade sauce brings the dish to a whole new level, especially pairing roasted shrimp with this cocktail sauce!

I had all these ingredients in the house besides the horseradish. Instead of purchasing the cocktail sauce, using only half and then throwing the rest away, I now have stocked my refrigerator with horseradish sauce that I can eventually use in other recipes. And I believe the horseradish sauce was cheaper than the cocktail sauce.

Typically I try to make things homemade so that I can limit the amount of preservatives and "unknown" ingredients, but I don't think that applies here, because the ketchup and the horseradish sauce probably include lots of ingredients I cannot pronounce.

Roasted Shrimp
1/2 lb - 1 lb raw shrimp, shelled and deveined (leave tail on for dipping)
1 tbs Olive oil
Red pepper flakes
Garlic powder
Salt & pepper to taste

Place shrimp on baking sheet, add spices and olive oil and toss shrimp until oil coats the shrimp. Roast at 350 degrees for 8-10 minutes or until pink.  Allow shrimp to fully cool in refrigerator before serving ~30 minutes.

Cocktail Sauce
1/4 cup Ketchup
2 tbs Horseradish sauce (more or less depending upon your taste)
1 tsp Worcestershire
1 tsp Chili powder
1 tsp Garlic powder
1/2 tsp Cayenne pepper

Mix ingredients together and adjust ingredients based on your tastes.


Roasted Brussels Sprouts with shaved Parmigiano-Reggiano

Brussels sprouts

Garlic powder

Oregano   

Red chili flakes

Parmigiano-Reggiano- freshly grated

  Olive oil

   Salt & pepper to taste

Toss brussel sprouts in olive oil and add spices, mix well and place on baking sheet. Roast at 350 degrees for 40 minutes, or until brussel sprouts are brown. Shake the sheet a few times during roasting to ensure even roasting. Add parmesan after taking the baking sheet out of the oven. Serve immediately.

Hope you are having a good week! What are some of the dishes you had for Easter? Please share!!

Thankss!

Mary

Vegetable Pot Pie with an Aged Gouda and Basil Biscuit Crust

Today is one of my favorite nerd days of the year -- Pi day!

That's right, 3.14. And what better way to celebrate the calendar representation of this circular mathematical constant than with pie?! In this case, the best vegetable pot pie I've ever tasted, let alone created. 

When I decided to make this dish, it was after a late night at work so I wasn't up to the task of making my first-ever pie crust. Thus, I decided to improvise. I looked through my cookbooks until I stumbled upon the idea of using a biscuit crust in my Joy of Cooking: All About Vegetarian Cooking cookbook. 

I then decided to take this non-traditional crust one step further by adding basil and cheese. If you need a little arm-twisting to justify the extra calories, might I tell you that cheese is a source of an enzyme called tyrosine, which is a precursor to the neurotransmitters dopamine and norepinephrine. In case you don't have your copy of Grey's Anatomy handy, these are chemicals in the brain that promote positive mood. Meaning: cheese makes you happy! 

So go ahead, add some sunshine to your biscuit crust with a little aged gouda, or even smoked cheddar.

Vegetable Pot Pie Filling

1 onion, julienned

1 package mushrooms, cleaned and sliced

1 c snowpeas, halved

1 c cherry tomatoes, halved

1 serrano pepper, sliced

4 cloves garlic, minced

2 c stock (vegetable, mushroom, or chicken)

1 tbsp mushroom bouillon (I'm obsessed with Better Than Bouillon organic mushroom base) or soy sauce

1 c milk

1 tbsp butter

1/3 c flour

A few sprigs of fresh thyme

Salt & Pepper to taste 

Over medium heat, heat about a tablespoon of extra virgin olive oil in a medium saucepan. Add the onions and cook for 1-2 minutes. Then add the mushrooms and snowpeas. Cook for about 5 minutes, stirring occasionally. Next add the serrano pepper, tomatoes, and garlic and cook, stirring occasionally, until the mushrooms begin to look tender, about 5 more minutes. 

Meanwhile, combine the stock and milk in a bowl and whisk until combined.

Add the butter and flour to the vegetable mixture to make a roux. Slowly add the stock mixture to the vegetables, continuously whisking to help combine. 

Bring the sauce to a simmer, continuing to whisk, until it reaches the thickness of cream of mushroom soup. Stir in the mushroom bouillon or soy sauce and season with thyme, salt, and pepper. 

Remove from heat. Transfer to a medium-sized round casserole dish and set aside while you prepare the dough for the biscuit crust.

Aged Gouda and Basil Biscuit Crust

1 c Bisquick

1/3 c milk

1/3 c grated cheese

10 leaves basil, chiffonade

Preheat oven to 375°F.

In a large bowl, combine Bisquick, milk, cheese, and basil. Add more Bisquick or milk as needed until mixture becomes a soft dough. 

Roll dough into a ball and lightly sprinkle with flour. Using your hands or a rolling pin, roll out the dough to the size of your casserole dish. 

Settle the dough on top of the vegetable mixture in the casserole dish. Stab the dough with a fork a few times to allow steam to be released.

Place the pot pie on top of a cookie sheet on the top rack of the oven. The cookie sheet will catch any liquidy spillage from the pot pie--a technique we had to learn about the hard way! Bake the pot pie for about 15 minutes, or until the biscuit crust reaches a golden brown.

Spoon a piece of the biscuit crust onto each plate and generously cover with the soupy vegetable sauce (or just eat it straight out of the casserole dish like we did!) and ENJOY!

- Maegan

Sweet Potato Burger with Chipotle Lime Aoili

I came up with this recipe one night when my husband was out of town and I was limited on groceries. A sweet potato was the only substantial thing I had in the house. So I started brainstorming about what I could do with a sweet potato besides bake it and eat it with brown sugar, and this is what I came up with!

I cooked the burgers in a large nonstick skillet, however you can also cook them in the oven at 350` for 15-20 minutes. Additionally  the burgers are not as structured as a regular meat burger, so I would suggest serving the burger on a bed of greens as opposed to a bun. 

The sauce I use on this burger is a staple in my kitchen. Using plain Greek yogurt as a substitute for mayo is a huge calorie saver while still getting the same taste. The chipotle masks most of the flavor of the mayo, therefore you can't taste that the sauce is made from yogurt. And the lime juice helps to thin out the sauce and add a bit of freshness. 

TIP: Chipotle in Adobo comes in a can and typically a recipe will only call for 1-2 chipotles. Instead of throwing away the leftover chipotle, puree the the contents of the can and the pureed chipotles will be good in an air tight container for up to three months in the refrigerator. Time and cost saver! Then you can add a bit of chipotle to any dish throughout the week- stir-fry, spicy guacamole, tacos, ect!

Sweet Potato Burger

1 Sweet potato

1/2 cup cooked Quinoa

1/2 cup your choice of Beans

1/4 cup shaved Carrots

1/4 cup chopped Red Pepper

1/4 cup chopped Red Onion

Cilantro

Juice of 1/2 lime

1/2 tsp garlic powder, cumin

1/4 tsp cayenne pepper, chili powder 

Salt and pepper to taste

Chipotle Lime Aoili

1 tbs plain Greek yogurt

1 tbs mayonnaise

1 tbs chipotle in adobo (more or less based on your desired heat level)

Juice of 1/2 lime

Directions

Bake sweet potato or cook in microwave. Discard skin and add to a large bowl. Add cooked quinoa and beans. Using a pastry cutter mash the mixture until the ingredients are combined. Add the rest of the ingredients and combine well. 

Form mixture into burger patties and preheat a large nonstick skillet with a few tablespoons of oil. Cook covered over medium to high heat for 5 minutes on each side. Be careful when flipping the burgers. They are not very structured and can break apart if you are not gentle.

While burgers are on the stove, prepare the Chipotle Lime Aoili and prepare your desired toppings- I went with sliced tomato and avocado on a bed of spinach. To prepare aoili, simply combine all the ingredients.

Once burgers are done, assemble and enjoy!

Thanks!

Mary