Asian Style Salmon Tacos

Pic2It’s no secret that I love Asian flavors. This time, my cravings said tacos.  The Salmon is marinated in a miso, ginger and honey sauce. I made the cabbage slaw healthier by skipping the mayo and using Greek yogurt instead. For the salsa, I used broad beans and avocado. You can substitute the broad beans for edamame if you like. It’s a super easy recipe, just keep in mind that the salmon and the slaw need to sit in the fridge for 30 minutes for the flavors to develop.

Ingredients:

For the salmon:

500gr of salmon, without the skin and diced

1 tablespoon of red miso

2 tablespoons of honey

1 tablespoon of sesame oil

2 tablespoons of soy sauce

1 tablespoon of minced ginger

Olive oil to cook the salmon

For the slaw:

1 cup of Greek yogurt

1 tablespoon of wasabi, or more to your liking

2 tablespoons of sushi vinegar

1 tablespoon of ginger syrup

3 tablespoons of sesame oil

A pinch of salt

1 tablespoon of white vinegar

300gr of white cabbage, shredded

For the salsa:

1 cup of broad beans, peeled and cooked (I buy them frozen so I just blanch them for 1 minute and then I take the shells off)

2 avocados, diced

Juice of 1 lime

1 tablespoon of white vinegar

1 tablespoon olive oil

2 tablespoon of sesame seeds (I used a mix of white & black sesame seeds)

Salt to taste

Pepper to taste

Togarashi to taste

1 red chili, sliced (optional)

To serve:

12 tortillas

Lime wedges for serving

 

First, mix all of the ingredients for the slaw in a bowl, except for the cabbage. Once the sauce is mixed, add the cabbage and mix again. Cover with plastic wrap and let it sit in the fridge for 30 minutes.

Mix all of the ingredients for the salmon marinade in a bowl. Add the diced salmon and stir to coat it. Cover with plastic wrap and let it sit in the fridge for 30 minutes.

To make the salsa, mix all of the ingredients in a bowl. Cover with plastic film and leave it in the fridge until ready to serve.

Once the 30 minutes for the salmon and slaw are up, pour about 2 tablespoons of olive oil into a pan over medium heat. Once the pan is hot, add the salmon and cook until done. This will only take about 3 to 4 minutes, stir halfway so it is evenly cooked.

Warm up the tortillas in the microwave for 30 second intervals at a time.

Remove the slaw and salsa from the fridge. Stuff the tortillas with some of the slaw, salsa and finally the salmon.  Serve with lime wedges.

 

 

Caprese Quinoa Salad with Heirloom Tomatoes, Burrata and Greek Yogurt Pesto

FullSizeRender (1)I did a late market run the other day and got these gorgeous tomatoes and flowers.

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Since I had been craving burrata for a while, one dish came to mind: Caprese salad. With such great produce, you don’t need to do much with them. To make it a more filling meal, I added quinoa. I flavored the quinoa with some basil-Greek yogurt pesto.  It’s a quick dinner and also makes for a great lunch the next day.

This recipe serves 2.

Ingredients:

1 cup of quinoa

700gr of Heirloom tomato mix

1 burrata (250gr)

For the pesto:

1 cup of fresh basil leaves

30gr of Parmesan, grated

40gr of toasted pine nuts

Zest of ½ a lime

4 tablespoons of Geek yogurt

2 tablespoons of olive oil

Pepper

Salt

 

First cook the quinoa. Rinse it under cold water and then boil it for 12 minutes. Drain and set aside.

To make the pesto, just blend all of the ingredients together. Add the salt last, after you tasted it, since the Parmesan already makes it salty.

Slice the tomatoes.

Place the pesto in a large bowl, add the quinoa and mix it well.

To serve the salad, first place some quinoa on the plates. Then add the tomato slices and sprinkle them with some salt. Break the burrata with your fingers and spread it over the salad. Drizzle a bit of olive oil on each plate. If you want, decorate the salad with a few basil leaves. Enjoy!

Rhubarb, Goat Cheese & Thyme Tart

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Rhubarb season has started and I couldn’t be more excited. I had something savory in mind and couldn’t wait to get my hands on some stalks. I was looking for it in my market a couple of weeks ago and couldn’t find any. I finally found it a week ago in one stand at the Albert Cuyp market and just had to get it

I wanted to top a tart with it and get that nice pink color all over it. But I wanted it thinly sliced, which means I lose the color as it is only on the outer part. Therefore I decided to dye the rhubarb slices. I’ve seen that you can color it with grenadine syrup. I actually wanted to try and color it with beet juice but I forgot to get some, so I ended up just using red food coloring which I had in the house. I added some Greek yogurt to the filling instead of adding cream just to lighten it up a bit. The pastry dough is very simple to make from scratch.  My hubby and I finished the whole tart for dinner with a side of green salad.

This recipe makes a tart for a 9 inch – 23cm pie mold.

Ingredients:

For the pastry:

1 1/3 cups of all-purpose flour

100gr of butter, cold

¼ cup cold water

Pinch of salt

For the filling:

1 cup of Greek yogurt

200gr soft goat cheese, crumbled

5 sprigs of thyme, leaves only

2 eggs

1 tablespoon of maple syrup

Pinch of salt

Pinch of pepper

For the Rhubarb:

2 rhubarb stalks, thinly sliced with a potato peeler or cheese slicer

For the coloring bath:

2 cups of water

2 cups of sugar

30 drops of red food coloring (just to color the rhubarb, then you’ll throw it away)

 

Start by making the pastry; place the butter, flour and salt in the food processor. Pulse until the dough resembles breadcrumbs, then add the water and pulse until you get an even dough. Form a ball with the dough, wrap it in plastic and let it sit in the fridge for 30 minutes.

While the dough is resting in the fridge, start to prepare the rhubarb. Cut each stalk into 3 even pieces, and then thinly slice each piece using a potato peeler, cheese slicer or mandolin.

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To prepare the simple syrup, just mix the water with the sugar in a pot over medium heat. Stir until the sugar has dissolved. Transfer to a bowl and allow it to cool for 5 minutes, so it is not super-hot. Then add the food coloring and mix it well. Add the rhubarb slices and let them soak in the coloring bath, once it is cool enough; just put it in the fridge until ready to use.

Once the dough has rested in the fridge, preheat the oven to 180C/350F. Grease and flour a 9 inch – 23cm pie mold. It is better if it has a detachable bottom, just makes it easier to slice the tart later.

Lightly flour your working area and roll out the dough in a circular shape, enough to cover the pie mold. Line the pie mold with the dough, pressing firmly on the edges. Put it in the fridge for 15 minutes.

Take the pie out of the fridge, line it with parchment paper and fill it with uncooked rice or pastry weights. Bake for 10 minutes. Then remove the rice and parchment paper, and bake for 5 more minutes.

For the filling, just blend all of the ingredients until evenly combined. Pour it over the pastry.

Drain the dyed rhubarb and then carefully arrange it in a circular motion on top of the filling. Bake the tart for 30 minutes.

Allow the tart to cool for 15 minutes before slicing it.

For more foodie inspiration, you can follow me on Instagram and Facebook.

 

Gnudi with Arugula Greek Yogurt Pesto

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A few weeks ago I was zapping through the TV and stopped at a Jamie Oliver’s show.  He had just begun to do a gnudi recipe. I remembered trying a different kind of gnudi a long time ago at a restaurant and since I remembered liking it, I thought I would give it a try.

Only after it went on commercial and came back did I realize that it was from his Comfort Food book.  The same book that was laying around in my living room. So far I had only browsed through it very quickly and was meaning to get back to it at some point. I guess I just needed some TV persuasion!

I slightly adapted the gnudi recipe because the ricotta mixture was too moist to roll into a ball, so I added some flour which made it a lot easier. I also added more parmesan and lemon pepper. I decided to serve it with an arugula Greek yogurt pesto instead of the sage butter from the book.

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Keep in mind that the gnudi has to be made the night before. It is rolled in semolina and needs to sit overnight in the fridge uncovered. The semolina will suck out the moisture from the ricotta and create a nice layer all around the gnudi.  It is really not much work, it took me 5 minutes to make the gnudi the night before and then the next day you just cook them in boiling water for 3 minutes.  So don’t be discouraged because it needs to be made in advance.

This recipe makes about 20 gnudi, enough for 3 servings.

Ingredients:

For the Gnudi:

500gr Ricotta

120gr Grated Parmesan

1 teaspoon Lemon Pepper (optional)

Pinch of nutmeg

Pinch of salt

3 tablespoons of All-purpose flour

Semolina for rolling (about 300gr)

For the Arugula Greek Yogurt Pesto:

125gr Arugula

75gr Pine nuts, toasted

50gr Grated Parmesan

250gr Greek Yogurt

Zest of 1 lemon

Juice of ½ lemon

2 tablespoons of Olive Oil

Salt

Pepper

 

For the gnudi, mix all of the ingredients in a bowl (excluding the semolina).

Place some of the semolina in a large plate. Sprinkle some of the semolina on a tray as well.

Grab about 1 ½ tablespoon of the ricotta mixture and roll it into a ball with your hands. Then roll it into the plate with the semolina. Once it is completely coated in the semolina, place the gnudi in the prepared tray. Repeat for all of the ricotta mixture.  Once all the gnudi are done, sprinkle more of the semolina on top and put the tray in the fridge. Leave it overnight uncovered.

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When you are ready to cook the gnudi, first make the pesto. Just place all of the ingredients in a blender or food processor and blend until smooth.

To cook the gnudi, bring a large pot with water and salt to a boil. Once it is boiling, cook the gnudi in batches for 3 minutes at a time.  It is important to do it in batches because they are very delicate and can break. Once the 3 minutes are up, remove them from the water using a slotted spoon and set aside.

Warm up the pesto in a pan. Then pour the pesto into the serving plates, place the gnudi on top and sprinkle some extra parmesan.

Quinoa Sushi Roll & Bowl

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This is an update on this recipe. I posted it last year. But I prepared it too late in the day and by the time I was finished, it was already night. So the pictures were not as good as I had hoped. I had been meaning to re-do the pictures for a while and I finally got to do it today. This is a very healthy dish packed with protein.

I made this quinoa sushi recipe 2 ways. I love eating and making sushi. But making the rolls takes time, at least for me because I usually make double the amount. We love to have leftover sushi for lunch or even breakfast sometimes.  So for those days that you don’t feel like taking the time to make sushi rolls or simply don’t have the time, this sushi bowl is the perfect solution (the bowl takes less than 20 minutes). You’ve got all the sushi flavors in a shorter time. You can also cook the quinoa a few days in advance, drain it and keep in in the fridge without any seasoning until you are ready to make the sushi.

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When I make normal rice sushi rolls, I usually add a line of mayonnaise mixed with wasabi before rolling the sushi. Since the quinoa is not as sticky as the rice. I made a mixture of Greek yogurt with wasabi. This quinoa and Greek yogurt mixture makes it easier to stick to the nori sheets and makes a much healthier alternative.  I recommend to use regular white quinoa, which sticks together better than the other kinds.

This recipe serves 3.

Ingredients:

275gr quinoa

150gr smoked trout, or any other fish that you like

1 cup of Greek yogurt

2 tablespoons of wasabi paste (or to taste)

Lemon pepper (to taste)

Salt

3 tablespoons of sushi vinegar

Nori sheets

1 carrot, shredded

1 cucumber, cut into strips or just sliced into circles for the bowl

1 sweet pepper, thinly sliced (or bell pepper)

2 avocados, sliced

Black sesame seeds

 

First cook the quinoa. Rinse it under cold water and then boil for 12 minutes. Drain and set aside.

While the quinoa is cooking, start prepping the vegetables. Shred the carrot, slice the cucumber, pepper and the avocados.

In a large bowl, mix the Greek yogurt, wasabi, sushi vinegar, lemon pepper and some salt.  Mix it well and then add the cooked quinoa. Mix until combined. Taste to see if it needs more salt or wasabi.

To make the rolls, I always cover my sushi mat with plastic film. It just makes cleaning faster.  Then spread the quinoa over a nori sheet, leaving a bit of space on top. That space is important for the roll to stick together. Sprinkle some black sesame seeds. Then arrange the cucumber, carrot, pepper and pieces of trout. Then roll the sushi.

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Once the sushi is rolled, arrange the sliced avocados on top. Cover the top with plastic film, put the mat on top of the avocado and press a bit so that the avocado sticks to the roll.

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Remove the plastic film, cut into small pieces and serve it with a side of soy sauce. If you want to skip this step, you can also add the avocado slices with the other vegetables so they are inside the roll.

To make the sushi bowl, just serve the seasoned quinoa in a bowl, arrange the vegetables and trout on top. Sprinkle some sesame seeds and sliced nori. Serve with some soy sauce on the side.

 

Roasted Carrot & Leek Salad with Greek Yogurt & Gorgonzola Dressing

leek salad

I wanted to make a simple salad of roasted vegetables that would be great to accompany any meat or be eaten on its own.  I don’t use leek enough as a main ingredient and it is such a nice vegetable. Roasting the leeks makes them silky and tender. Once they are roasted and you separate all the layers, they look almost like pasta.  I decided to add rainbow carrots to make the salad pop and add a different texture.  I made the gorgonzola dressing with Greek yogurt to make it a bit lighter.  This recipe serves 4.

Ingredients:

8 medium carrots (I used purple & yellow)

5 medium leeks (not the hard green parts)

4 tablespoons of olive oil

Salt

Handful of pumpkin seeds, pine nuts or any other nuts/seeds that you may like

For the Dressing:

100gr of Gorgonzola

150gr of Greek yogurt

Juice of ½ a lime

½ teaspoon of mustard

Salt

Pepper

 

Peel and slice the carrots lengthwise. Line a baking tray with aluminum foil. Place the carrots on the prepared baking tray, drizzle 2 tablespoons of olive oil and add some salt.

Slice the leeks in half lengthwise. Clean them. Line a baking tray with aluminum foil. Arrange the leeks in a single layer. Drizzle 2 tablespoons of olive oil and add some salt. Cover the tray with aluminum foil. Seal it.

Roast the carrots and leeks in an 180C/350F oven for 30 minutes.

To make the dressing, just place all of the ingredients in a blender. Blend until smooth.

To serve the salad, first separate the layers of the leeks and arrange them on each plate. Add some of the carrots. Drizzle some of the dressing and finish with the seeds/nuts.

Amaranth Crusted Buttermilk Chicken with a Coriander-Sriracha Greek Yogurt Sauce

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I wanted to make a lighter version of buttermilk fried chicken. Besides the obvious reason that it is too fatty, the part I hate the most about deep frying is that the whole apartment smells like a fast food restaurant.  That is why I hardly ever do it.

I added amaranth to the coating. In case you have never heard of amaranth before, it is a seed similar to quinoa, just smaller and it also packs a lot of protein. I browned the chicken a bit in a pan with very little olive oil and then finished it cooking in the oven.  I wanted to keep the lighter vibe going so I made a sauce with coriander, sriracha, lemon zest and Greek yogurt.  Keep in mind that for this recipe you need to let the chicken marinade in buttermilk overnight.  This recipe makes about 3 portions.

Ingredients:

500gr of chicken breast, sliced into chicken finger size pieces

For the marinade:

400ml of buttermilk

Juice of ½ a lemon

Pinch of salt

Pinch of Pepper

¼ teaspoon of garlic powder

¼ teaspoon of onion powder

¼ teaspoon of paprika powder

1 teaspoon of dried thyme

For the crumbs:

½ cup of amaranth

½ cup of panko

¼ cup of cornmeal

¼ cup of breadcrumbs

¼ cup of grated parmesan

1 teaspoon of salt

Pepper

¼ teaspoon garlic powder

1 teaspoon of lemon pepper

For the sauce:

170gr of Greek yogurt

2 tablespoons of chopped coriander

Zest of 1 lemon

2 tablespoons of sriracha sauce

1 tablespoon of ginger syrup

Pinch of salt

 

The night before, slice the chicken into chicken fingers size pieces. Place all of the ingredients of the marinade in a bowl, mix it and add the chicken. Cover with plastic wrap and let the chicken soak in it overnight in the fridge.

To make the Greek yogurt sauce, just mix all of the ingredients in a small bowl, cover with plastic film and let it sit in the fridge until ready to serve.

To make the coating, first start cooking the amaranth. Boil it for 15 minutes and then drain it with a very fine mesh strainer since they are so tiny. My strainer was not small enough so I stacked a second one underneath, lost a bit of amaranth in the process, but oh well. Then I dried it a bit more in a pan for a few minutes. Set aside to allow them to cool down for a couple of minutes.

Preheat the oven to 180C/350F and line a baking tray with parchment paper.

Place the cooked amaranth and the rest of the ingredients of the crumb mixture in a bowl. Mix well.

Remove the chicken from the marinade and coat each piece with the crumb mixture.

Brush a large non-stick pan with some olive oil. Once the pan is hot, just brown the chicken a bit on both sides. Do it in batches.  Then place the chicken in the prepared oven tray.

Bake for 8 to 10 min until the chicken is cooked through.

Serve immediately with the Greek yogurt sauce.

Butternut Squash, Zucchini, Kale and Quinoa Salad with a Greek Yogurt and Gorgonzola Dressing

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My hubby had a bachelor’s party on Saturday and after all he ate and drank that day, he wanted to eat healthy on Sunday. So I made this veggie salad with quinoa. I made the butternut squash and zucchini into ribbons because I like the way it looks and added roasted seeds and kale chips to play with textures. The dressing is a take on blue cheese dip but healthier.  This recipe serves 3.

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Ingredients:

1 cup of quinoa

1 small butternut squash

2 zucchinis

60gr of chopped kale

A handful of roasted seeds (sunflower, pumpkin, pine nuts)

A handful of lamb’s lettuce (Mache)

Olive oil (about 1 teaspoon for the kale chips, plus more for the butternut squash and zucchini)

For the Greek yogurt and gorgonzola dressing:

1 cup of Greek yogurt

150gr of gorgonzola, crumbled

1 ½ tablespoon of honey

Juice of ½ a lime

Salt

Pepper

 

To make the dressing, just blend the Greek yogurt, honey and gorgonzola. Once it is smooth, add the lime juice, salt and pepper to taste. I used the juice of half a lime.  Cover and refrigerate until use.

To cook the quinoa, rinse it under cold water and then boil for 13 minutes. Drain and set aside.

To make the kale chips, preheat the oven to 150C/300F.  Put the chopped kale in a bowl; add the olive oil and salt. Massage it with your hands so the oil gets in between all the leaves.  Arrange on a single layer in a baking sheet lined with aluminum foil. Bake for 15 minutes.

Peel the butternut squash and then make ribbons out of it. You can use a mandolin to be faster. I don’t have one so I just use a potato peeler which works just fine.

Using the potato peeler again, make the zucchini into ribbons.

In a non-stick pan, add a bit of olive oil and sauté the butternut squash. Cook only for a couple of minutes, until the squash is cooked.  Add some salt and set aside.

In the same pan, add a bit more olive oil and sauté the zucchini ribbons. Only for about one minute. You don’t want to overcook them; you want them to keep the nice green color and not to turn mushy.  Add some salt and set aside.

Roast the seeds in a non-stick pan for a couple of minutes and then set aside.

To plate the salad, just put some quinoa on each plate. Then add the zucchini and butternut squash ribbons.  Finally sprinkle some kale chips, roasted seeds and lamb’s lettuce. Serve with the dressing on the side.

 

 

 

Quinoa Stuffed Peppers in a Roasted Pepper and Greek Yogurt Sauce

quinoa stuffed peppers

Bell pepper cooked two ways. I love bell peppers, especially if they have that smoky taste that happens when you char the skin under a live flame. This is a very healthy recipe. The quinoa, feta and Greek yogurt make this a protein packed meal. This recipe makes 6 stuffed peppers.

 Ingredients:

8 bell peppers (2 for the sauce and the rest for stuffing)

1 cup of quinoa

1 red onion, chopped

1 clove of garlic, chopped

2 tablespoons of olive oil

Zest of one lemon

½ cup of stock (vegetable, chicken or beef)

½ cup of Greek yogurt

200gr feta cheese, chopped

1 1/2 cups of cherry tomatoes, halved

Salt

Pepper

 

First cook the quinoa. Rinse it under cold water and then boil for 13 minutes. Drain and reserve.

While the quinoa is cooking, place 2 of the peppers over a gas burner and cook, turning as necessary, until charred all over. If you don’t have a gas burner, you can also just roast them in the oven until tender. Allow the peppers to cool down enough to handle. Rinse under running water to get all the burned skin off. Cut them open and remove the seeds and the membrane. Chop the roasted peppers.

In a pan over medium heat, add the olive oil, the chopped onion and chopped roasted peppers. Cook for a few minutes until the onion has caramelized. Then add the chopped garlic and lemon zest. Cook for another minute or two and then turn off the heat.

Transfer the onion and pepper mixture into a large bowl, add the stock and Greek yogurt. Blend until smooth using a hand mixer.  Once it has become a thick sauce, add the cooked quinoa, feta. Mix well with a spoon and taste. Add salt and pepper to taste. (I hardly add any more salt since the feta and stock are already quite salty)

To prepare the peppers, cut them in half and then remove the membrane and seeds.

Stuff the pepper with the quinoa mixture, place the cherry tomatoes on top and bake in the oven at 350F or 180C for 40 minutes.