In the last post I talked about how we make Skinnytaste recipes a lot. Well, here’s another one. The wife and I both saw this recipe while looking through Instagram. We both follow Skinnytaste on there and you should too (do so here). We’ve now made two delicious recipes based on pictures alone.
This time around it was these Asian Salmon Bowls that caught our eye. We’re usually game for anything involving salmon. Throw in some Asian ingredients and we’re pretty much sold. Especially when the ingredients are pretty much sushi…just not rolled up.
As per most recipes, I came home to this being 95% done. I acted like I helped a bit (opened a beer) and everything was ready to go. The wife had everything looking marvelous as usual. I mean, just look at it. On the side we made up some edamame (freezer bag). A quick throw into a microwave and a ton of salt later…BOOM!
We dug in and once again, loved what we were eating. I think we would cut down the wasabi a little for next time or possibly add a little less of the sauce to the bowl. Other than that the dish was delicious. It is pretty much a salmon roll that the sushi chef was too lazy to roll up. It’s great to now have a recipe we can make at home if we have an Asian or even a sushi fix. This one will fit the bill and keep things healthy.
Below is the recipe (which you can find on the Skinnytaste site here)…and like I said in the last post, buy her cookbook here!
Seattle Asian Salmon Bowls
For The Salmon Bowl:
- 1/2 cup green onions, thinly sliced
- 1 English cucumber, sliced
- 1 tbsp toasted sesame seeds
- 1 4-ounce avocado, diced
- 2 cups cooked brown rice
- 3/4 cup sprouts such as daikon radish
- 1 strip nori, shredded
- 16 ounces wild salmon, cut in 4 pieces
- olive oil spray
- salt and fresh ground pepper to taste
For the Soy-Wasabi Vinaigrette:
- 2 tbsp less sodium soy sauce (or GF Tamari)
- 2 tsp wasabi in tube
- 2 tbsp mirin
- 2 tbsp rice wine vinegar
- 1 tbsp sesame oil
- Combine the vinaigrette ingredients in a bowl and set aside. Heat rice and keep warm.
- Season salmon with a pinch of salt and fresh pepper. Heat a frying pan or sauté pan over medium-high heat. Spray the pan lightly with oil spray. When hot sear salmon, around 2 – 4 minutes per side (depending on the thickness of the fish).
- Split rice into four bowls equally, 1/2 cup each. Top each bowl with 1 oz avocado, green onions, cucumbers, sesame seeds, and sprouts. Place salmon on top of each bowl, drizzle with the vinaigrette, and sprinkle with shredded nori.
Everything on the table.
It’s been a while since I’ve posted anything, so I figured I would start up again with a quick post. I’m not going to go in length on this one except to say make it and buy the Skinnytaste cookbook.
The original recipe from this is from the new Skinnytaste cookbook. We make stuff from her site all the time and she happened to come out with a cookbook of new recipes. The wife found this one online and we did two things: make this and order the cookbook.
The wife threw this together the other night and we both couldn’t stop talking about how good it was. It was good enough to make it a second time in a week. Flash forward to this week and we’re most likely going to be making it again. It’s just that easy and good. Each time we made it with some roasted veggies and some garlic knots. In both cases I also went back for seconds (but that shouldn’t surprise anyone).
So, you can click here to go to the site that we grabbed the recipe from. In addition, click here to go buy the cookbook!
A little bit ago, the wife won a few free meals from Blue Apron from a blog that she reads (Sweet Tooth Sweet Life). After filling out the information necessary to claim the meals, it was sit and wait. Some days went by and then all of a sudden there was a huge box on our doorstep. In it was everything we would need to make three different meals. These posts will be a bit different as the recipes are a bit long. I’ll link to Blue Apron’s site and you can get the details from there. Overall, the experience with Blue Apron was a pretty great one and we would totally think about doing them again.
The first meal we made was a greek style, or moussaka style lasagna, as they called it. I had some reservations about this one as it had oranges in it. Who puts oranges in lasagna? Anyway, we got to work unpacking the ingredients for the meal and putting it together. We dirtied a lot of dishes here, but in all it came together pretty easily. The eggplant was sliced up and roasted in the oven. While that was going we cooked the meat in our braiser. In the braiser went a number of other ingredients. The oddest of these were the orange slices. Once we stirred in the spinach, I decided I had to take a taste. I was actually surprised that it was good. Throw some noodles an béchamel sauce on top and I’m it would turn out.
The béchamel sauce is just flour, milk, and butter that is essentially reduced for a bit. This thickens things up and works as a layer in the lasagna where cheese may have been. So, once everything was ready it was time to build the lasagna. We went with a layer of meat mixture, then eggplant, then noodles, and finally the béchamel sauce. We repeated this twice and then topped it with the feta cheese that was provided.
After a few minutes in the oven (and a couple to cool) it was time to eat. The recipe made enough for about four servings. We had some leftover cheesy garlic bread that we put in the oven to have on the side. I hesitantly put my fork through the lasagna and moved it to my mouth. When everything came together, it made a really good lasagna. The citrus came through, but was not overpowering. You could definitely get the Greek vibe that the lasagna is going for. The wife and I were pretty impressed with the final results. If you like Greek and lasagna then you should try this. However, if you’re not really an adventurous eater…I would probably say just stick to the classic Italian lasagna.
Next up for our Blue Apron meal experiment…crispy fish sandwiches with coleslaw!
Moussaka-Style Lasagna with Eggplant and Spinach
The béchamel sauce.
Before the oven.
As I drove to the grocery store to pick up some things for breakfast, there was a guy on the radio talking about craft beer. He mentioned that one of his best pairings of food and beer was burgers and beer. I mean…I can’t argue with that. That’s when I got an idea that I wanted beer cheese burgers for dinner. Being the awesome spouse that she is, when I mentioned this idea to my wife she said, “sure”. A quick Google search for beer cheese recipes lead me to one for a Kentucky Beer Cheese Spread that got good reviews. It also called for a bunch of stuff that we already had in the house, so that worked in our favor (ya’ll know I had the beer).
With a quick run to the store, we had the necessary extra items to make burgers and fries. The beer cheese was amazingly simple to make. The longest part was shredding the cheese. For the few of us at the house, we could have definitely cut the recipe in half. However, for entertaining, the regular amount below would be perfect. For this recipe I used a Long Trail Farm House Session IPA (nice VT beer thanks to my mom and Bob for brining in) to make the beer cheese. You can definitely get some different flavors from this using different beers, but for our first try I wanted to go with something that wouldn’t back too much of a punch. The Session IPA here definitely worked out great.
For those folks that are near Cincinnati, this recipe rivals that from Servatii’s beer cheese spread. This stuff was legit. We had some pretzel roll bites to dip into this stuff and we pretty much emptied the bag of the pretzel bites. I think we would use a little less cayenne next time, but overall…we will definitely make this again. If you get invited to our house for a part or invite us somewhere…this might just show up.
Once we had this made we quickly threw some beef patties on the grill and fries in the oven. The wife and our friend didn’t feel like beer cheese burgers so they put together their own In-N-Out burgers (check that recipe here). I stuck with the original plan and threw a gob of beer cheese on my patty while it was on the grill to get it a little warm and gooey. The burger went straight onto a pretzel bun with some lettuce, tomato, and a heaping helping of caramelized onions. Oh boy…I was in heaven. No condiments needed on this fantastic mess.
Overall…great dinner and great new recipe found. The wife pinned it just so we could make it again.
Dinner Beer: Long Trail Limbo IPA (eating and drinking Long Trail this night)
Kentucky Beer Cheese Spread
- 1 cup beer
- 1 pound extra-sharp Cheddar cheese, shredded
- 2 cloves garlic, minced
- 1 teaspoon dry mustard powder
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon cayenne pepper
- 1/4 teaspoon salt
- 1/4 teaspoon hot pepper sauce (such as Tabasco®)
- 1/4 teaspoon Worcestershire sauce
- 1 pinch cayenne pepper, or to taste
- Pour beer into a bowl and whisk until beer loses its carbonation, about 30 seconds. Set aside.
- Place shredded cheese into the work bowl of a food processor; add garlic, dry mustard powder, black pepper, 1/2 teaspoon cayenne pepper, salt, hot sauce, Worcestershire sauce, and flat beer.
- Process until smooth and creamy, pulsing a few times, scraping the sides, and blending for about 2 total minutes. Taste and adjust seasoning. If adding more seasoning, pulse a few times to mix.
- Transfer cheese spread to a bowl and sprinkle with a pinch of cayenne pepper. Spread tastes best when refrigerated overnight to blend flavors, but it can be served right away if needed.
Straight up pound of cheese.
All mixed up.
Legit beer cheese.
Caramelizing some onions.
I don’t really have a recipe here. This is kind of one of those things you just throw together without any direction. In this case, with my mom and her BF in town, we decided to make a pasta we’ve come to enjoy. We made it a couple of visits back and it’s just a light pasta with simple ingredients. It may have had a few different iterations, but it usually has at least:
- Cherry Tomatoes
- Artichoke Hearts
- White Wine
- Cheese (we used a fontina/asiago blend)
The amounts of the above items can vary based on your preferences. As you can see in the pictures below we sautéed everything up in our braiser before adding in the pasta.
Now, the best part of this night was that we made homemade pasta. Making pasta has been done by my grandma and my mom. This was the first time that we actually did it at our house. So, we started passing down the recipes from one generation to the next. Now the recipe doesn’t have much to it, but we learned how to make our own pasta…and since our son has some Italian in his blood, it is something that he needs to know. There is no…NO substitute for homemade pasta.
Again…no recipe here for this. I checked with my mom and she said that you use about 3/4 cups of flour to one egg. I think we used about five eggs and it was plenty for five people (and more). Once you add those in, you use a little water until everything comes together to make the dough. Knead it a little and set it aside until you are ready to roll it out.
My mom and Bob got us our first pasta maker to use just for this. It takes the little sections of dough that we cut up and helps roll it out thinly into strips. From here it cuts all the strips up into the exact pasta you want. In our case we went with more of a standard spaghetti or angel hair pasta (not a fan of thicker noodles in this house).
Once the pasta was done and the other ingredients cooked up, we through it all into a bowl and added the cheese. The cheese and white wine helped form up a nice, light sauce. About four school fulls later onto my plate and I was ready to eat. It was a hit all around. It’s no wonder why we make this each time my mom comes around town. It’s kind of a tradition now…and now we have the tradition to make homemade pasta as well. We had enough left over to feed four of us the next day…and even the leftovers were legit.
All I can say is…if you have the time, treat yo self to some homemade pasta. It will change your world.
First run through the pasta makers.
Pasta is made.
Cooked and strained.
Cutting up veggies.
Throw it in the pan.
Sautée up the veggies.
Add the shrimp.
Throw it all together.
As I started getting more into craft beer and liking IPAs the most…a couple of beers have come across my radar that I really wanted to try. One being Three Floyds Zombie Dust and the other being The Alchemist’s Heady Topper. Both rated as really good beers and both not that easy to come by…Heady Topper especially as they only sell it around a small town in Vermont.
Once I started looking into Heady Topper a bit more, I realized I knew someone that lived only a few hours from Vermont…my mom. What mother wouldn’t want to make beer run for her son to a town four hours away and then transport said beer from Rhode Island to Ohio. Luckily, the answer to this question was my mother. My mother wouldn’t mind a bit. Plus, who wouldn’t want to go see VT in the fall when the leaves changed color? I was trying to sell the trip you guys.
So, with her and her boyfriend Bob’s help, we set up a plan to get some Heady Topper from VT to RI to OH. The plan wound up being that my mom and Bob would drive to VT and stay overnight at a bed and breakfast. This would allow them time to scope out a beer shop that The Alchemist delivered to. This is another thing about Heady Topper. It’s only delivered to certain places on certain days (check the schedule here if you want).
Back to the story…
Busting open one of the Cooking Light to look for things to make for dinner and we came across a spread of different frittatas that we could make. Having wanted to try a frittata for a while and seeing one with prosciutto in it…we were pretty much sold. A trip to the store to pick up the ingredients and it was time to start cooking things up. We had the help of my mom during this one, so I just stood around and snapped pictures and tasted.
There was a bit more prep and managing of the recipe, but it still seemed to come together pretty easily. In this case it was throw everything into a pan and cook it up. We love our Le Creuset braising pan which we used to make up most of the meal. It’s nice to have a pan that allows you to cook everything up and throw directly into the oven. Literally the most used pan that we have in the kitchen (thanks mom!).
Once everything was sautéed it went straight into the oven. After cooking and broiling the frittata it was ready to go. Along side the frittata we cooked up some red potatoes. These were simple potatoes that we roasted with some salt, pepper, garlic, and olive oil. When the potatoes hit a nice golden brown we took them out of the oven and slapped them onto the plate with the frittata.
I’m pretty much a fan of everything that went into the frittata, so it’s no surprise that it was pretty delicious to eat. It was a hit all around the table. Showing my appreciation for the well cooked meal, I went ahead and helped myself to seconds. I can’t argue when the meal is full of eggs, cheese, and meat. We haven’t made a frittata before, but they will most likely be in the rotation now. You can’t argue with a meal that you can pretty much doctor up with whatever you would want. One of the best parts here is that it heats up super well the next morning for breakfast!
So, pick up a pan, pick up some ingredients and get to cooking.
Spinach, Ham, and Gruyére Frittata
1/4 teaspoon black pepper
1 1/2 teaspoons olive oil
1 ounce prosciutto, crisped and crumbled
1/4 cup caramelized onions
1 tablespoon chopped fresh chives
2 ounces shredded Gruyere cheese
1. Preheat broiler to high. Combine egg whites, eggs, salt, pepper, and milk; stir with a whisk.
2. Heat a 9-inch cast-iron skillet over medium heat. Sauté spinach and minced garlic in olive oil until tender.
3. Layer in prosciutto, caramelized onions, and chives.
4. Sprinkle with shredded Gruyere cheese.
5. Carefully pour egg mixture over cheese. Cook over medium heat 5 to 6 minutes or until eggs are partially set; then broil 5 inches from heat for 2 to 3 minutes or until browned and almost set.
Proscuitto in the pan.
Sautéing up onion and tomatoes.
Throw in the spinach.
Gobs of cheese.
Add in the egg.