Tandoori Salmon

Tandoori Salmon

In an effort to eat less meat, we like to have a few fish alternatives in our arsenal to satisfy our cravings for their meat counterparts. Instead of hitting up Seamless for your tandoori chicken, why not try a salmon stand-in?! This version comes together in very little time, and it packs a ton of flavor. The pickled red onions might seem like a superfluous add-on, but trust us, they’re SO worth it.

 

Made it? Let us know how it went in the comment section below!

YIELDS: 6 SERVINGS

PREP TIME: 0 HOURS 20 MINS

COOK TIME: 0 HOURS 25 MINS

TOTAL TIME: 0 HOURS 45 MINS

INGREDIENTS

FOR THE QUICK PICKLED ONIONS
1 1/4 c. apple cider vinegar
1/2 c. water
3 tbsp. granulated sugar
1 tbsp. kosher salt
1 large red onion, thinly sliced
FOR THE SALMON
1 large clove garlic, minced
2 tsp. minced fresh ginger
1 1/2 tsp. sweet paprika
1 tsp. ground coriander
1 tsp. ground cumin
1/2 tsp. ground turmeric
1/4 tsp. cayenne pepper
Pinch ground cloves
1 1/4 c. plain low-fat yogurt
Kosher salt
Freshly ground black pepper
1 lemon, sliced, plus wedges for serving
1 (2 1/4-lb.) skin-on salmon fillet
Cilantro sprigs, for serving

DIRECTIONS

1. Make quick pickled onions: Stir together vinegar, water, sugar, and salt in a medium heatproof bowl. Microwave until hot and sugar and salt dissolve, stirring every 30 seconds. Stir in onions and let sit.

2. Preheat oven to 400°. In a medium bowl, stir garlic, ginger, paprika, coriander, cumin, turmeric, cayenne, and cloves into yogurt. Season with salt and pepper.

3. Place lemon slices on bottom of 9”-x-13” baking dish and arrange salmon on top. Season salmon with salt and pepper. Spread yogurt mixture in an even layer over top of salmon.

4. Roast salmon until cooked through and flakes easily with a fork, 20 to 25 minutes. Turn oven to broil and broil until golden if desired, about 3 minutes.

Serve salmon with cilantro, pickled onions, and lemon wedges.


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Patatas Bravas

Patatas Bravas

Patatas Bravas is a favorite Spanish Tapa.  Tapas of course are small portions of Spanish food that’s usually served with cocktails at bars or as appetizers.  Or several types of Tapas can be cobbled together to make a meal.  I love Tapas!  It’s a great way to sample different types of Spanish food in one sitting.

Patatas Bravas is one of my favorites.  It’s a simple dish of fried or baked potato wedges or cubes in a spicy sauce.  I always order it when we’re in Barcelona or any other Spanish town or city.  But traveling may prove to be difficult this year and we won’t be going on our usual Med Cruise or other European vacations.  That’s why I’ve been making some of our favorite foods at home.  After all eating local foods is a big part of traveling!

Lately I’ve been on a Spanish food kick and Patatas Bravas has been on top of my to make list.  Everyone in my house loves it that it’s now become a family favorite.  I serve it as an appetizer and as a side dish, either way it’s delicious!

Most places serve it with a mayonnaise based Garlic Aioli, but I like it without.  You can make a simple Aioli by mixing together mayo, garlic powder, and lemon juice.  Salt and pepper to taste and garnish with fresh chopped chives.

Patatas Bravas

Ingredients:

6-8 Yukon Gold Potatoes – peeled and cut into wedges

2 Tbs. Olive Oil

1 Tsp. Minced Garlic

2 Tbs. Smoked Paprika

2 Tsp. Chili Powder

2 Tsp. Ground Cumin

1/2 Tsp. Salt

1/4 Tsp. Ground Black Pepper

1/2 Tsp. Crushed Red Pepper flakes

Directions:

Place potato wedges in a large pot and cover with water.

Bring water to boil and reduce heat.

Cook uncovered for about 8-10 minutes or until just tender. (you don’t want them too soft, they will fall apart)

Drain and pat potatoes dry with paper towel.

Place in bowl.

Toss potatoes in Olive Oil and Garlic until evenly coated.

In a small bowl combine the rest of the spices and sprinkle over potatoes.

Toss potatoes in spice mix until evenly coated.

Place potatoes on a baking sheet, spread out in a single layer.

Bake in pre-heated 375 degree oven for about 25 minutes or until crispy.  Stir potatoes about half way thru baking time.

Serve warm with or with out Aioli.

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Carne Asada Marinade

Carne Asada Marinade

As many of you know I absolutely love Mexican food and am always on the lookout for restaurants that serve authentic Mexican cuisine.  That’s not easy to find where I live in Hawaii.  Although a few places have popped up that meet our family’s expectations most of the time I end up making our favorite Mexican dishes at home.

A family favorite is Carne Asada, typical for a family of carnivores I guess.  In restaurants it’s sometimes used as the filling for burritos and enchiladas, or a topping for nachos; and it mostly appears on the mean as steak.

Since it’s a favorite of ours I always make it and use it to fill tacos, burritos, and my all time favorites Chimichangas and Flautas which are really just fried versions of burritos and taquitos.

I use flank or skirt steak to make my Carne Asada, and in a pinch flap meat works well too.  Those cuts of meat aren’t the most tender but marinating it overnight makes it not only tender but tasty as well.  I usually make a big batch of Carne Asada and freeze some to use later.  I pan fry the meat and freeze half.  It heats up really well.

You can also grill the Flank Steak instead of pan frying it, but to grill it don’t cut up the meat before marination.  Marinate the whole slab, grill it, then cut it up to fill your tacos, burritos, or whatever.

So here’s the recipe!

Carne Asada

Marinade Ingredients:

2 Tbs. Soy Sauce

3 Tbs. freshly squeezed lime juice

2 Tbs. Olive Oil

2 Tbs. Minced Garlic

1/4 Cup Fresh Cilantro roughly chopped

2 Tsp. Chili Powder

1 Tsp. Ground Cumin

1 Tsp. Ground Oregano

2 Lbs. Flank or Skirt Steak – cut into 1/2″ strips or if you are grilling don’t cut it up marinate the whole slab

Directions:

Mix all the ingredients except the meat in a bowl.

Place meat in a large ziplock bag and pour marinade over it.

Close bag and knead the meat to distribute the marinade evenly.

Refrigerate overnight.

When you’re ready to cook it heat 1 Tbs. Olive Oil in skillet.

Place the meat into hot oil and pan fry to desired doneness.

Discard the marinade.

When meat is cooked use it to make nachos or fill your tortillas, taco shells or bowls, depending on what you are making.

Serve with garnishes such as pico de gallo, sour cream, shredded cheese, guacamole, fresh diced tomatos, lettuce, salsa, etc.


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Best-Ever Spanish Rice

Best-Ever Spanish Rice

Tomato sauce, red bell pepper, and the perfect combo of spices elevate ordinary white rice to a restaurant-worthy side. (It pair perfectly with our chicken fajitas!) Don’t skip toasting the rice! It adds a ton of flavor.

 

INGREDIENTS

2 tbsp. extra-virgin olive oil

1/4 medium onion, finely chopped

1/2 red bell pepper, finely chopped

2 c. long grain white rice

2 c. low-sodium chicken broth

1 c. tomato sauce

Juice of 1/2 lemon

1 tsp. chili powder

1 tsp. garlic powder

1 tsp. dried oregano

1/2 tsp. ground cumin

Kosher salt

Freshly ground black pepper

1 tbsp. freshly chopped cilantro, for garnish

DIRECTIONS

1. In a medium saucepan over medium heat, heat oil. Add onion and pepper and cook until softened slightly, 3 to 4 minutes. Add rice and cook, stirring frequently, until toasted, 2 to 3 minutes. Stir in chicken broth, tomato puree, lemon juice, chili powder, garlic powder, oregano, and cumin. Season liberally with salt and pepper.

2. Increase heat to high and bring to a boil, then reduce to a simmer and cover. Cook until all liquid is absorbed, 15 to 18 minutes.

3. Remove from heat and let rest for 3 to 4 minutes, then remove lid and fluff rice with a fork. Top with cilantro and serve immediately.

 

 

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Southwestern Veggie Wraps

Southwestern Veggie Wraps

You want to know what I really love? Practically effortless meals. At least once a week, I make a big batch of my smoky black beans and cumin roasted sweet potatoes. We have a tendency to eat them along in tacos one night so I save the remainder for quick lunches for successive few days. Some weeks past I discovered a direction from Everyday Food for Southwestern Chicken Wraps and that I directly thought that I ought to place this week’s leftovers to figure and create my family Southwestern green goods Wraps.

I substituted the chopped chicken within the original direction for cooked sweet potato rounds and that I swapped out the cream unfold for dip, creating these wraps vegetarian too. The most effective issue concerning this direction is that it’s versatile! Baked curd, grilled portabella strips, or fajita veggies would additionally create delicious additions to those wraps.

The batch of cooked sweet potatoes and black beans makes merely enough for this wrap direction, however if you double them, you’ll be able to get another meal or 2 out of them. Leftover hot cakes are often baked into tortilla bowls–fill them with a taco dish made up of the leftover spinach, tomatoes, sweet potatoes, and black beans. You’ll be able to additionally toss the sweet potatoes and black beans with quinoa, millet, or rice and a spicy French dressing for a protein-packed work lunch Veggie Wraps.

 

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Click here Southwestern Veggie Wraps for recipes!!

 

Ingredients
Smoky Black Beans
1 (15-ounce) can black beans
1 tablespoon olive oil
1 clove garlic, minced
1/4 cup water
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/4 teaspoon smoked paprika
1/4 teaspoon kosher salt
Cumin Roasted Sweet Potato Rounds
1 large sweet potato (about 1 pound), peeled and sliced into 1/4-inch thick rounds
1 tablespoon olive oil
1 teaspoon ground cumin
Salt and pepper to taste
Wraps
1 cup prepared guacamole (homemade or store-bought)
4 large tortillas
3 cups baby spinach
Cumin Roasted Sweet Potato Rounds
Smoky Black Beans
1 large tomato, thinly sliced
1 small red onion, thinly sliced
Instructions
1. Place all of the ingredients, including the liquid from the beans, into a medium saucepan and simmer on low heat for 5-8 minutes, until warmed through. Drain the beans (don’t rinse them though!) and set aside.
To prepare the sweet potatoes:
1. Preheat the oven to 425°F.
2. In a large mixing bowl, toss the sweet potato rounds with the olive oil, cumin, salt, and pepper. Spread in an even layer on a baking sheet lined with parchment paper.
3. Roast the potatoes for 10 minutes, flip them and roast 10-15 minutes more until they are crispy and golden brown on the outside.
To assemble the wraps:
1. Spread the tortillas with guacamole, leaving a 2-inch border. Divide the spinach, sweet potatoes, black beans, tomato, and onion evenly among all 4 tortillas, piling the toppings in the center of each. To form the wraps, fold two sides of the tortilla over the filling, then roll tightly, ending seam side down. Cut in half down the center to serve.
Southwestern Veggie Wraps
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