You know how it goes every year. With a year loaded with overindulgent and treat-filled holidays on the back end, we all want to do a little bit better with our eating once January begins. Once New Year’s Day comes around, I’m usually feeling the effects of my bad food choices (even though they were so, so worth it at the time) and ready to get back on the healthy wagon. So, for this DistanceDishes session, Amanda and I decided to go for a healthy choice so as not to allow our skype dates to derail any progress we’d made but also so we didn’t feel like we were missing out on any deliciousness.
Cauliflower steaks are sooo 2018. Though I do enjoy a good cauliflower steak, I was much more excited at the idea of a butternut steak as the internet predicts as the next healthy craze. I adore butternut squash, and they’re currently in season and last forever untouched in the pantry. Though this recipe unfortunately required breaking down your own squash, that’s nothing that some gloves (if they bother your hands like me) and newly sharpened knives can’t help with (I was a little jealous of Amanda acquiring a cleaver for Christmas while I was preparing this recipe–that would have been handy here). Butchering a squash aside, this recipe is a real treat and has some nutrition as well. Definitely worth trying even as a side to something more sinful, or as a main event.
- 1 Large butternut squash (preferably with a long, fat neck)
- Olive Oil
- 1-2 Tbsp Garam Masala
- Salt to taste
- Pepper to taste
Coconut Curry Sauce:
- 1 1/2 cups full-fat Coconut milk
- 2 Tbsp Curry Powder
- 1 tsp Salt
- Pepper to taste
- 2 Tsp Fresh squeezed Lime Juice
- Preheat your oven to 425° Fahrenheit.
- Peel your butternut squash, trim the ends and separate the bottom bulb-y part from the neck. You can Seed and dice the bottom portion for a future use.
- Slice the neck long-ways into 1 inch thick slices and about 3-4 inches tall. I got about 3-4 “steaks” from a small squash but a bigger squash choice could yield 4-6.
- Place your steaks on a wired rack on top of a baking sheet and drizzle with olive oil on both side. Sprinkle evenly on both sides with Garam Masala, salt and pepper. Rub in so there is an even coating of oil/spices.
- Place in the oven and bake for 30 minutes, flipping the squash halfway through.
- While the squash is cooking, make the sauce. In a small saucepan over medium heat, add your coconut milk, curry powder, salt and pepper. Stirring regularly, bring to a simmer.
- Simmer the sauce for 15-20 minutes until reduced by 1/3 and thickened. Remove from the heat, allow to cool slightly and stir in the lime juice.
- Once your steaks are done, transfer to a plate and cover with a decent spoonful of the sauce. Enjoy with other vegetables of your choice or a real steak, whatever you like!
Wine Pairing: Since you’re making such a light recipe, that means you can have an extra glass of wine, right? Just kidding (?) 🙂 If you do decide to have a glass, a Viognier or you could go with a Pinot Noir if you prefer to go red. Antioxidants and what not, right?
With the turn of the season and the heat in full swing, something about the start of the summer makes me want to entertain. For this theme week, we wanted to do some easy appetizers with a running theme that could be crowd-pleasers without being too much effort. While Amanda did amazing and fancy things with Balsamic Vinegar, I decided to go a little more “game day” with a series of sliders.
Since I was making a couple options, I knew I didn’t want any one type to dominate my time. With the electric pressure cooker to do the heavy lifting for the pork sliders, I was freed up to work on the other two options. I thought I’d cover my bases with the shredded pork in the pressure cooker, ground buffalo chicken sliders with ranch dressing and a vegetarian option of goat cheese and zucchini sliders. The zucchini was the surprise hit, and the herb yogurt sauce was such a great addition to this yummy little snack.
It is worth mentioning, if you don’t feel like standing over a pan or two waiting for all of these little patties to cook, you could always make these full size. Or if you don’t think this is enough slider options, check out our previous burger recipes, the Greek Chicken and Chickpea burgers which could easily be divided into more patties just before cooking.
Blackberry Pulled Pork
- 12 oz fresh or frozen blackberries
- 1/2 cup red wine
- 1 pork tenderloin (can also use about 1 lb pork shoulder preferred)
- Salt & Pepper
- 1 cup chicken broth
- Slider Buns
- Generously coat your pork tenderloin with salt and pepper on all sides. Add it to your instant pot along with the chicken broth. Seal your instant pot and cook on high pressure for 45 minutes and allow the pressure to release naturally when done.
- After the pressure has been released, remove the pork tenderloin and shred the meat with two forks. Return the shredded meat to your instant pot to keep warm while you cook the sauce.
- In a medium saucepan over low-medium heat, stir together the blackberries and wine. Allow the mixture to boil and reduce by half, stirring occasionally. About 10-15 minutes.
- When reduced, pass the mixture through a sieve to filter out any seeds and bits of berry.
- Place some of the shredded pork on a slider bun and top with a spoonful of the sauce. These are now ready to serve and enjoy!
*Mer’s Note: So there are some flavor combinations that are just classic, and I completely forgot Amanda did something similar previously. Because I was trying this one as a keto recipe, you might want to check out hers as an alternative as well. Both could be converted into sliders!
Buffalo Chicken Sliders
- 1 lb of ground chicken
- 5 tbsp buffalo sauce
- 1 stalk celery finely minced
- 1 medium carrot, shredded
- 3 green onions, greens and whites minced
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1/4 cup panko breadcrumbs
- Ranch Dressing to serve
- Slider buns to serve
- Combine the ground chicken, buffalo sauce, celery, carrot, green onions, 1 tsp salt & pepper, garlic powder and breadcrumbs. Combine with your hands until all ingredients are fully incorporated. Separate the mixture and form/flatten into 16 equal patties.
- In a large pan over medium heat or a grill, cook the patties for about 2-3 minutes on each side or until cooked through. Place the cooked patties on slider buns and top with a dollop of ranch dressing to serve. Enjoy!
- 2 medium zucchinis, coarsley shredded
- 1 tsp salt plus a pinch extra for seasoning zucchini
- 2 oz herb goat cheese, crumbled
- 1/4 cup shredded Parmesan
- 1/2 tsp dried oregano
- 1 tsp garlic powder
- 1 egg
- 1 tsp cup panko breadcrumbs
- Pepper to taste
- 1 tbsp neutral, high smoke point oil (like canola)
- Slider Buns to serve
- 1/2 cup greek yogurt
- 1 tbsp fresh dill, chopped
- 1 tbsp fresh parsley, chopped
- 1 tbsp fresh cilantro, chopped
- Juice of half a lemon
- Sprinkle the zucchini with the pinch of salt and squeeze the shredded zucchini over a sieve and sink to release as much water as possible. If time allows, wrap the zucchini in paper towels and place in the sieve with something heavy on top to drain over an empty container for 30 minutes to an hour. While allowing the zucchini to drain, mix together your yogurt sauce.
- In a small bowl, combine the yogurt, herbs and lemon juice together and allow to sit in the fridgefor at least 30 minutes for the flavors to come together.
- Once you have released as much moisture from the zucchini as possible, combine the zucchini with the goat cheese, Parmesan, oregano, garlic powder, and the egg. Mix together and form into 16 flat patties (they will be very delicate).
- In a wide bowl or container, combine the breadcrumbs with the remaining salt and pepper to your liking. Meanwhile, heat a large pan with the oil over medium heat. Dip each zucchini patty into the breadcrumb mixture until you have an even coating and transfer directly to the heated pan. Until cooked, these patties are very delicate so I would recommend as little handling as you can manage.
- Heat the patties for about 1-2 minutes on each side until a brown and crispy, and the egg firms up the patty a little bit.
- Transfer to a slider bun and top with a dollop of your yogurt sauce to serve. Enjoy!
The winter sick season is real this year. Right after the New Year, both Amanda and I got hit with maladies and were both craving something that would bring some kind of comfort. As we each huddled under a blanket of tissues in our pjs on our respective couches, we both craved a dish that would warm our bellies and bring a bunch off flavor. You must know by now how we both feel about curry and Amanda made herself a wonderful curry meal. I wish I could have gone the same route, but since my nose was hopelessly stuffed up, I couldn’t taste a thing. I knew that the nuances of a delicious curry would be lost on me and better saved for a healthier day. The one thing I both craved and knew I could taste was a nice, brothy soup.
This Miso-Ginger noodle soup hits all the criteria I was looking for in a sicky meal. The saltiness and punch of the miso, I knew could fight past my currently restricted senses. Broth and fluids are always a good choice when sick, and ginger helps to settle the stomach. Plus, I just wanted to slurp something–enter soba noodles. This soup made me feel all warm and fuzzy, an impressive feat while sick, but is also good enough to enjoy when you’re feeling 100% as well.
- 1 tsp oil
- 6 cups broth (I used homemade chicken broth Amanda’s recipe but vegetable broth could easily be used to make this dish vegan. I would definitely recommend low-sodium though)
- 1/4 cup miso paste (I used half and half red and white, but any combo would work)
- 3/4 cup sliced mushrooms
- 1 carrot, sliced into half moons, about 1/4-1/2 in wide
- 3 green onions, sliced with greens and whites separated
- 1 inch knob of ginger, minced
- 4 cloves garlic, minced
- 2 cups fresh spinach
- 1 cup shredded cabbage
- Cooked Soba noodles, amount of your preference.
- Soy Sauce to taste
- Sriracha to taste
- In at least a 2 quart pot, drizzle the oil into the pot over medium heat. Add the whites of the onions and saute for 2-3 minutes until fragrant.
- Add the broth, miso, mushrooms, carrot, ginger and garlic. Simmer for 15-20 minutes.
- Once the carrots are fork tender, remove the pot from the heat and stir in the spinach and cabbage. Once they are wilted to your liking, taste the soup and add soy sauce and sriracha to your preferred taste.
- Add some cooked soba noodles to the bottom of your soup bowl (however much you want) and pour the miso soup over the noodles. You are ready to serve and enjoy!
Wine Pairing: Well, if you’re up for a glass with this soup and not currently getting over an illness (or if you still are, you do you), a full-bodied Chardonnay would probably be able to stand up with the heavy flavors of the miso. Plus, a nice chilled glass of wine with a hot bowl of soup might be a nice mix. Enjoy!
For this week, Amanda and I were in the mood for some brunch. Since with the holiday and the new year, it’s definitely brunch hosting season. We wanted to share some interesting, low maintenance, and somewhat nutritious brunch ideas that would definitely please a crowd, just in case you still had a few people around to share a meal and you were sick of something too heavy. This breakfast pizza, a twist on the classic Shakshuka, might be something that is a little different, has a little bit of a kick to wake everyone up and is easy as can be. In addition, if you have a big day of eating ahead of you, as I often do when family is around, this will both be likely a different flavor profile than your future meals and has at least some nutrition. Overall, it’s a nice meal to add to your breakfast rotation, even if it’s not a special occasion and just a random Saturday, and its convenience is big selling point.
If you’re hosting a New Years Day get-together, sometimes being alone in the kitchen preparing a feast can be a much needed social pause (introverts ftw!). Often, though, at breakfast I just want to enjoy my tea and not dirty too many dishes. Since this pizza’s sauce and crust can be made in advance, it’s fairly low maintenance (which, I mean, I don’t know how you celebrate New Year’s Eve, but it you might not be in the mood to do too much). However, the results are pretty impressive so if you still need to get away, feel free to relax and sip your tea while hiding in the kitchen and pretending you’re slogging away.
Pizza Sauce Ingredients:
- 1 cup of crushed tomatoes
- 1 tsp Hungarian Half-Sharp paprika
- 1/2 tsp ground cumin
- 1/2 cup diced onion
- 2 cloves of garlic, minced
- 1 tbsp vegetable or grapeseed oil
- Pinch of salt
Heat a small saucepot over medium heat and add the oil. Add your diced onions and salt to the pot and sweat them for 2-3 minutes until translucent in color. Add the minced garlic and stir in with onions, cooking for an additional minute.
Add your remaining sauce ingredients and simmer for 5-10 minutes. Allow to cool slightly before adding to your pizza or make ahead of time and store in the fridge for up to 3 days in a sealed container.
Other Pizza Ingredients:
- Pizza Crust (I used premade Naan but any flatbread would do, or you can make your own)
- Feta Cheese crumbles
- Spinach Leaves
- Preheat your oven to 425°F (if using a pizza stone or baking steel, preheat the oven for 45 minutes at least).
- Spread a nice dollop of sauce onto your pizza crust (up to you how much you want although I went a little thicker than I normally would since Shakshuka is all about the sauce).
- Top with a few spinach leaves and feta cheese evenly distributed.
- If you’re planning on using a pizza stone, I would recommend transferring your crust and ingredients at this point in time. If using a baking sheet, no worries. Create a divot in the pizza sauce if possible and crack an egg or two into the divots or wherever you think the egg will not run off the sides. Try to make your egg placement so that the pizza will have good egg coverage.
- If using that pizza stone/steel, quickly and carefully crack the egg directly onto the pizza on the stone.
- Bake for 12-18 minutes, monitoring how the eggs are set. Ideally you want set whites and fairly runny yolks. Remove from oven, allow to cool slightly and serve. Enjoy!
Wine Pairing: I mean, I know a Mimosa is my go-to breakfast drink, but that’s what I’d probably have. If you’re going the breakfast for dinner route or if you wanted to just go full on glass of wine (I’m not above it) I think I’d still pick a light wine like Pinot Grigio but a Beaujolais would go well also.
This is the time of year that is both incredibly cheerful and magical with the twinkling lights on all the houses and sweet aromas filling our kitchens, it can also be incredibly stressful as we all rush to make a dish for the office potluck we forgot or shop til we drop for the perfect gift for all our loved ones. While we know there are so many people in our life we want to show that we appreciate, some can slip through the cracks until it’s too late. With Christmas inching closer, Amanda and I wanted to share our answers to some homemade tokens of friendship to give to someone in your life even if that person is yourself (hey, it’s yummy ok?). Plus, with everything else we have to worry about this season, we definitely didn’t want you to have to log any extra kitchen hours then you already are. Granola was my low effort, but still glamorous was my answer to this challenge.
Granola is something that is widely enjoyed but people don’t tend to have it that often or bother with making it themselves. With the pumpkin and wintery spices, it is the perfect festive treat that dresses up nicely in a jar and a ribbon. The ingredients are fairly inexpensive as well so it won’t break the bank, and it’s a nice change of pace from all the Christmas cookies going around (although I love those as well). This granola goes so well topped on a bowl of plain yogurt, which might be a nice switch after all those family slightly heavier family breakfasts that seem to go with the season, or it can be enjoyed as a little sweet snack after dinner. It keeps for a while in the fridge as well so it’s something that can be enjoyed long after the season ends.
- 1/3 cup of pumpkin puree
- 1/3 cup maple syrup
- 2 tsp cinnamon
- 1 tsp ground ginger
- 1/2 tsp ground allspice
- 1/2 tsp ground nutmeg
- 1/2 tsp salt
- 3 cups old fashioned rolled oats
- 1/2 cup steel cut oats
- 1/2 cup raw almonds
- 1/2 cup of chocolate chips
- Preheat the oven to 325°F.
- Combine the oats and almonds in a large mixing bowl.
- On the stove over low heat, combine the pumpkin puree, maple syrup, spices and salt and stir until everything is warm and well mixed.
- Remove the pumpkin mixture from the heat and pour over your oats. Stir the oats with a wooden spoon until the pumpkin mixture is fully combined.
- Spread the oat mixture over a lined baking sheet as flatly and evenly as you can.
- Pop the baking sheet in your oven and cook for 45-50 minutes, stirring every 15 minutes or so. This will ensure that the granola doesn’t burn.
- After baking, allow the granola to cool fully and then stir in your chocolate chips. You may then transfer to an airtight container and your granola will keep in the fridge for up to two months.
This was the second course of our “one ingredient: 3 courses” dinner and I knew I wanted something a little different than the first course, the Potato and Mushroom Galette, but also that still had potatoes as the star of the dish. Since potatoes can be a little heavy and we had three courses to get through, I also wanted something that wouldn’t leave me needing to change to elastic pants halfway through the meal so these pierogies-meet-Indian flavors were the perfect choice–albeit labor intensive.
I opted to use pre-made wonton wrappers rather than make my own dough, since I had a big day ahead of me and don’t always have luck with making my own wrappers. If you have your own recipe, feel free to use it. I know I usually like to make everything from scratch when I do these posts, but as our dinner date approached and my back started to ache from stuffing these dumplings, I had no regrets. This will make quite a few dumplings and if you use full fat yogurt they should freeze nicely.
So, if you aren’t sick of potatoes yet, here is course #2:
- 2 medium potatoes
- 1/2 onion, minced
- 4 cloves garlic, minced
- 3 cups roughly chopped spinach
- 1 tsp garam masala
- 2 tsp curry powder
- 1/2 tsp cumin
- 1/2 tsp turmeric
- 1 tbsp oil
- 1 cup plain, full fat yogurt
- 2 tbsp butter
- Salt & Pepper
- Potsticker or wonton wrappers
- 1/2 cup plain, full fat yogurt
- 1 tsp curry powder
- 2 tsp lime juice
- Peel and cut the potato into quarters. In a medium size pot, add your potato pieces, enough water to cover them and a heavy pinch of salt.
- On the stovetop, bring the pot to a boil and cook the potatoes until fork tender, about 10 minutes.
- Drain the potatoes and mash. with a masher, ricer or food mill.
- Meanwhile, in a small skillet or saucepan over medium-low heat, add 1 tbsp of oil, onion and the minced garlic.
- Stir the garlic and onion, careful not to burn it, until fragrant: about 1-2 minutes. Add the garam masala, curry powder, cumin and turmeric and stir for an additional minute.
- Add the spinach and cook until fully wilted and turn the heat to low. Add the potato mash, yogurt, butter, and salt and pepper (to taste) and ensure that everything is fully incorporated in the potato mash. Remove from heat and allow to cool so that you can safely spoon it in the wonton wrappers.
- Once ready to start your dumplings, lay out your potsticker wrappers and a small cup of water to dip your fingers for sealing.
- Spoon 1 tsp of the potato mixture into the center of the wrapper and using a finger dipped in the water, wet one half of the outer 1/4″ of the wrapper. Fold the wrapper in half being sure to push out any air and making sure the filling does not come out. Press the two sides of the wrapper together firmly to make sure the dumpling is sealed.
- Repeat until you have no more filling. At this point, you could freeze these for later by lining the dumplings up on a cookie sheet and freezing flat for 30 minutes. Then, transfer the frozen dumplings to a plastic bag for freezer storage.
- When ready to cook the dumplings, first, whisk together the yogurt, curry powder and lime juice in a small bowl and set aside.
- Heat 1 tbsp of oil in a large pan and cook the dumplings on each side for about 3 minutes, until the skins look crispy and brown.
- Transfer the cooked dumplings to a plate and drizzle with the yogurt sauce and some fresh cilantro or green onion slices. Enjoy!
Halloween and October is always a fun time for me, and I love to get fun with the spooky theming of the holiday. While last year Amanda and I made something sinfully sweet to celebrate the day, this year we wanted to go “Spooky savory.” Amanda went incredibly brave with a scarily unfamiliar protein to our kitchens, but I decided to go a different route. I’m not sure if I would have had the access to such a disparate delicacy, but I certainly did not have the enthusiasm or fortitude to seek it out. Instead, this dish is a much more accessible in terms of grocery availability and friendliness of flavors to all palates.
This white bean and kale hummus is as easy to make as it is crowd-pleasing. The green color, while also packing a nutritional punch throughout the year, is easy to incorporate into an Halloween party plans as a very appropriate, on theme, munchie. The breadstick snakes, while a bit more time consuming, really accent this dip with both visual and flavorful contributions. The tomato and herbs in the bread, while also making these “snakes” more colorful, pair excellently with the lemony-garlic flavors of the hummus. Whether you’re dressed as Frankenstein or Wonder Woman, this appetizer is sure to keep the horrors of “Hanger” away.
White Bean Hummus:
- 1 can of great northern beans rinsed and drained
- 3 tbsp tahini
- juice from one lemon
- pinch of salt
- 1/4 tsp cumin
- 1/4 cup of water
- 1 1/2 cups packed kale (stalks removed–about 3 stalks)
- 2 tbsp olive oil
- Add all ingredients to a food processor and blend until the kale is incorporated to your liking, and the mixture is smooth. I did mine for at least 5 minutes, so settle in.
- If you like room-temperature hummus, this is ready to serve immediately. However, I prefer mine chilled and allowed it to sit in the fridge for at least 2 hours before serving. Could be made up to 3 days in advance and will last in the fridge in a sealed container for up to 5 days. Serve with “Snake” sticks or any hummus accompaniment of your choice.
Snake Breadsticks Ingredients
- 1 cup lukewarm water
- 2 1/4 tsp (1 packet) instant yeast
- 2 cups of flour
- 1/2 tsp salt
- 2 tbsp tomato paste
- 1/2 tsp garlic powder
- 1/2 tsp dried basil
- 1/4 tsp dried rosemary
- Black sesame seeds for eye garnish
- 1 egg+1 tsp water
Snake Bread Stick Instructions:
- Add the lukewarm water and the yeast to the bowl of a stand mixer fitted with a dough hook. Allow the yeast to sit with the water for 2-3 minutes while you prepare the rest of your ingredients.
- Add the flour on top of the yeast/water. then the salt (be sure it does not touch the yeast), tomato paste, garlic powder, basil, and rosemary. Turn the mixer to low speed for 1-2 minutes everything is mixed together. Then, mix on medium speed for 4-6 minutes until the dough is elastic and smooth.
- Cover the bowl with plastic wrap and allow to sit for 45 minutes at room temperature.
- After those 45 minutes, preheat your oven to 300°F and turn the dough out onto a lightly floured surface. Divide the dough into 25 equal portions and roll into long strips. Make one end taper slightly to form the tail and keep the other end wide and flatten slightly to form the face. Repeat with all portions and place on a baking sheet in your preferred pose (slithering waves, coils, etc).
- Whisk the egg and water together in a small bowl and brush the egg wash over the prepared breadsticks. Add two black sesame seeds to the snake faces to form the eyes after the egg wash is applied.
- Bake at 300°F for 50 minutes. Allow to cool slightly before serving. Enjoy with the Witchy Hummus or as a spooky accompaniment to any dinner.
Wine Pairing: With the Mediterranean flavors of both the hummus and the bread, a refreshing Sangiovese would be a nice choice, but if you want to go all out, check out this “I’m Ready for Fall” cocktail that would be a great addition to any Halloween party.
Well, it’s the middle of summer and it…is…HOT! As if the outside temperature weren’t enough, my giant kitchen windows face west. While having the setting sun’s rays streaming across my prep areas is aesthetically pleasing, it certainly raises the temperature of the kitchen noticeably. This, combined with the fact that the oven loves to radiate heat in any way it can makes for a sweaty dinner preparation. After a long day, any recipe that allows me to keep my cool is welcome in my house in the peak of summer for sure.
While my spring rolls are also a great choice, I do like to look towards sushi in times of serious heat. While it does involve cooking the rice, those of us lucky enough to automatic rice cookers (you’ll have to pry that appliance from my fingers–I’m never living without one) means that we can push the button and run away.
Since my palette has not quite graduated to raw fish, and living in a landlocked state hardly places confidence in any fish available, I love to make this fruit sushi as inspired from DK Sushi in Austin. About once every few months I get a craving for these flavors that can only be quenched by bringing out the sushi mat. For a more savory version, I have also made a cucumber and turkey roll that showcases the regional favorite, provel cheese.
If this post has ignited a need for sushi but you’re still craving that fish, I’d suggest checking out Amanda’s too-hot-to-cook post, the Poke Bowl with Avocado Rice, for some fish marinade suggestions that can easily be incorporated into a roll of your choice. For now though, enjoy these alternative options!
Yogurt Drizzle Ingredients:
- 1/4 cup of strawberry yogurt
- 2 tbsp pineapple juice
- 1 tsp sugar
- Stir together the yogurt, pineapple juice and sugar until you have a smooth consistency and sugar is dissolved. Chill until ready to serve.
Sushi Rice Ingredients:
- 2 cups of uncooked, short grain white rice
- 2 tbsp sugar
- 2 tbsp rice wine vinegar
- 1 tbsp salt
- Rinse the uncooked rice in cold water until the water is clear (this is very important!). I usually like to add rice and water to the pot in which I’ll be cooking and then use my hand as a claw to agitate the starches. Then drain the starchy water and repeat until the water is clear.
- Add 2 cups of fresh water to the rice pot and either cook using a rice cooker or the traditional method (bring to boil over stove, cover and cook on low heat for 15 minutes and fluff).
- Add the sugar, rice wine vinegar and salt to the rice and stir until well incorporated. Traditionally these are heated together to form a syrup but we’re trying to use heat as little as possible here and I find the residual rice heat can help dissolve the granules.
- Allow rice to cool for 15-20 minutes. It can still be slightly warm when you are ready to assemble.
Sushi Assembly Ingredients:
- Fresh Pineapple, thinly sliced
- Apple, peeled and sliced into matchsticks
- Avocado, sliced
- Fresh Mango
- Strawberries, sliced
- Nori Sheets
- Black sesame seeds
- Sprinkle the black sesame seeds over your sushi mat and then spread 1/3 of your rice evenly onto the mat it in a square, about 1/4″ shorter than the nori height. Then add the nori, shiny side down.
- Place the slices of avocado, apple and pineapple about 2/3 of the way down the nori sheet trying to fill in as many gaps as possible. However, try not to overfill.
- Roll your mat over the filling ingredients and continue to roll. s you complete a rotation, press to make sure the roll is coming together. Pull the mat away from the roll as you keep going.
- Slice the roll into 8 equal portions.
- Using a vegetable peeler, peel slices of mango so you have a small 1 inch sheet of mango.
- With a pastry brush or your finger, brush a little bit of your yogurt drizzle onto the mango sheet and lay it over the top of one of your sushi pieces. Place a slice of strawberry on top.
- Once all pieces are assembled, drizzle the yogurt over top and enjoy!
Quick Cucumber and Turkey Sushi
- Sushi Rice
- Nori Sheets
- Cucumber, seeded and sliced into matchsticks
- Provel cheese (can also use cream cheese)
- Sliced turkey, deli meat.
- Place the nori sheet, shiny side down on your sushi mat. Spread a thin, even layer of your sushi rice over the nori sheet and leave about 1/4″ of the nori visible at the top.
- Place the cucumber, turkey and cheese about 2/3 down the nori sheet avoiding gaps.
- Roll your sushi; when you get to the top, brush some water onto the nori to help it seal itself.
- Slice into 8 equal portions and enjoy.
Wine Pairing: Obviously, we’re going for refreshing here so a chilled white or rose wine sounds fitting. Something like a riesling is an excellent choice!
This is a great, basic sauce that can be enjoyed on your favorite pasta or can be part of a bigger recipe, such as the “Grown Up Spaghetti-O’s”. You can customize this recipe with your preferred tastes by adding more herbs of your liking, but this can be a great starting point wherever your saucy cooking may take you.
- 1 tbsp olive oil (not extra virgin) or vegetable oil
- 10 cloves of garlic, peeled and minced
- 1 yellow onion, diced.
- 1/2 red bell pepper, diced
- 3 tbsp basil, chiffonade
- 1 28 oz can of crushed tomatoes
- Salt & Pepper
- In a wide saute pan or saucepan over medium heat, add the vegetable oil and garlic and stir for 1-2 minutes. Do not let the garlic brown.
- Add the onion and bell pepper to the pan and saute until the onions are becoming translucent and the mixture is fragrant.
- Add your tomatoes, basil and a bit of salt and pepper (you can add more later) and lower the heat. Allow to simmer for 30 minutes, stirring every 5-10 minutes.
- Using an immersion blender or allowing the mixture to cool slightly and transferring to a regular blender (be careful of the heat) break up the larger chunks of vegetables to your preferred consistency.
- Taste your sauce and adjust the salt/pepper level to your liking and it is ready to serve on top of pasta, as a bread dipping sauce or any other purpose you’d like. Enjoy!
Wine Pairing: Although you can also wait until you choose a protein to choose your wine pairing, tomatoes can certainly be the dominating flavor of a dish. A Sangiovese might pair nicely with this sauce which is usually tart, and can be rustic with higher acidity. This can be a nice addition to the tomato sauce here. Enjoy!
Continuing the summery theme, there is no vegetable that I enjoy more with the summer months more than summer squash, particularly zucchini. Something about it is so light and delicious, even when hot it’s somehow refreshing. I adore how versatile zucchini is–whether spiralized to create noodles, shredded into hashbrown type patties, or just sliced and roasted, I’m willing to try zucchini in all forms. So, with this versatile, summery vegetable I knew it had to make it’s way onto my plate. Since this was an accompaniment to the sweet potato and black bean burger, why not baked zucchini fries? Still somewhat nutritious while also providing a satisfying crunch to the meal. Also, definitely easy to make:
You will need:
1-2 zucchini’s cut into fry-like strips
3/4 cup flour
2 eggs, beaten
2 cups panko bread crumbs
1/2 tsp salt
1/2 tsp garlic powder
1 tsp italian seasoning
Black pepper to taste
Preheat oven to 400
Set out three bowls and fill the first with flour, the second with the beaten eggs and the third with the panko and spices.
Dip a few zucchini strips into the flour, then the eggs, and then the panko and set on a baking sheet. If you have a rack to elevate the fries above the pan, that would be ideal.
Repeat this process with all remaining zucchini strips and arrange on baking sheet so as much air can move between them as possible.
Bake for 10-15 minutes until panko begins to turn brown.