Shrimp and Quinoa Stuffed Poblanos

I love chile rellenos and will order them whenever I spot one on a menu. But, they aren't exactly the healthiest since they are battered and deep fried with lots of cheese and sometimes fatty chorizo (oh so good). This is a healthy make-at-home spin on my favorite. I use fresh veggies and whole grains and bake them in a smoky tomato and roasted red pepper sauce.  You could use any veggies your have in the fridge or any leftover whole grains from a dinner early in the week.  Also, you could always skip the shrimp and do chicken or lean ground beef.

Ingredients:

-5-6 poblano peppers

-2 cups of cooked quinoa or other whole grain

-1 cup corn (thawed from frozen or canned)

-1 cup white onion, chopped

-1 cup zucchini, chopped

-1 cup tomato, chopped 

-1 cup cooked shrimp

-handful cilantro, roughly chopped

-1/2 cup cotija or other white cheese

-1 can fire roasted tomatoes
-1/2 jar roasted red peppers, drained

Salmon Poke

I was at a neighborhood sushi spot recently and one of the rolls was absolutely amazing: spicy and sweet and a bit crunchy.  It wasn't because of the roll though, it was the hawaiian-style salmon poke on top of the roll.  After chatting with the sushi chef and getting some tips on the ingredients, I think I nailed it pretty well with this recipe.  The key is to start with a very fresh, fatty piece of salmon.  My absolute favorite is Scottish Salmon.  If you live in Colorado you can get it at Tony's Meat Market or Marczyk's. If you live outside of Colorado you can order fresh Scottish Salmon fillet by the pound from Chef's Fresh Fish - an online seafood market. It will be delivered to your door the next day. It's the best salmon on earth...I promise.  Sushi-grade. Fatty. Clean-tasting. Buttery. Perfect!

Ingredients: 

-1/2 lb. fresh Scottish Salmon fillet

-2 Tbsp light mayo

-2 tsp sriracha (or more or less, depending on your heat tolerance)

-2 Tbsp unagi / eel sauce

-1 Tbsp toasted sesame seeds

-2 Tbsp chopped fresh chives

-salt and pepper to taste

optional: 2-3 Tbsp panko breadcrumbs for crunch

Pesto Glazed Corvina Sea Bass

An easy but really good fish recipe can be hard to find.  This one can be done in a matter of minutes but is fancy enough for guests.  You can use a jar of pesto you have in the fridge, but of course homemade pesto is always the best.  You can garnish with a sweet pepper relish or olive-oil tossed tomatoes as pictured above. The red and green color contrast is quite stunning on a platter.  Not sure where to get fresh Corvina Sea Bass? My favorite spot is ordering from Chef's Fresh Fish.com. 

Ingredients: 

2 lbs of fresh Corvina Sea Bass fillet

1/4 cup pesto - freshly made is the best, but pre-made will work

1/4 cup chopped tomatoes

1 Tbsp olive oil

salt and pepper

Red Wine Vinegar, Shallot and Cucumber Mignonette

Freshly shucked oysters are just the best....even better with a little mignonette. A mignonette sauce means "cracked pepper" and is usually used to top raw oysters on the half shell.  There are many different varieties, but the classic uses red wine vinegar and minced shallots with of course freshly cracked pepper.  This is a version of the classic, but with finely diced cool cucumbers and a bit of chopped parsley mainly for color.  Try this out at home with a dozen oysters from your local market.  Also, if you need some assistance in shucking, check out this video on my Oysters Rockefeller post. 

I'm used to making this in large batches for oyster bar events for my company, Denver-based Seattle Fish Company so I've had to scale down the measurements.  Luckily this saves for quite awhile since the main ingredient is vinegar.  Also, the shallot ratio may seem like a lot, but it really gives the mignonette it's flavor and can be opted out when you scoop some on your oyster. 

Where to buy oysters? My favorite are from Chefs Fresh Fish - you can buy them buy the dozen online, overnight shipped to your house the next morning. 

Ingredients: 

-1-2 dozen oysters

-1/2 cup red wine vinegar

-a few Tbsp. chopped parsley

-1 whole shallot, minced

-1/2 seedless cucumber (or seeds removed), skin removed and finely diced

-1 tsp. freshly cracked pepper

-1 tsp. salt 

Tuna Tartare Bites

Since I started working for Seattle Fish, I've had access to amazing fish and seafood. The first thing I brought home from the office was #1 yellowfin tuna (best stuff money can buy...in my eyes).  You can purchase sushi grade tuna online at Chef's Fresh Fish and have it on our door tomorrow morning. A few simple ingredients and some time in the fridge will make a beautifully flavored topping for rice crackers or cucumber slices.  Skip the chips and dip at your next party...and take it up a notch.

Ingredients

-1/2 lb (about 8 ounces) sushi grade tuna

-2 Tbsp toasted sesame oil

-juice of 1/2 lime

-splash of unseasoned rice vinegar

-2 Tbsp soy sauce

-1 Tbsp minced cilantro

-1 Tbsp Sriracha sauce

-1 avacado, diced

-rice crackers or 1 seedless cucumber to serve

Carrot Ribbons with Sorrel Pesto and Goat Cheese

I had the amazing pleasure to meet my favorite cookbook author, Diane Morgan at a dinner featuring her recipes at Lou's Food Bar in Denver. I enjoyed a five course meal of recipes from her newest cookbook, Roots and was able to chat with Diane about techniques and preparation.  This was one of the hit dishes of the night. It's raw, healthy and the flavors are perfect. It is a great alternative to the typical green salad that is passed around the table.  Serve this colorful salad family style for your guests to enjoy. Also, if you've browsed my 'dips' you will see most of them come from Diane's Skinny Dips cookbook!

Main Ingredients:

-2 large garlic cloves

-2 tsp salt

-5 large carrots, trimmed and peeled

-4 ounces fresh crumble goat cheese

Dressing Ingredients:

-4 Tbsp olive oil

-1 Tbsp unseasoned rice vinegar

- 3/4 tsp salt

-1/2 tsp pepper

Pesto Ingredients: 

-2.5 cups lightly packed sorrel, roughly chopped

-2 cloves garlic, chopped

-1/3 cup freshly grated parmesan cheese

-1/4 cup pine nuts

-1.5 tsp lemon juice

-1/2 tsp sea salt

-2/3 cup olive oil

Red Cabbage Asian Slaw

This recipe was developed to be a bed for my Healthy Bang Bang Shrimp recipe, but this made a lot of leftovers so I had it for lunch the next day and then topped on black bean burgers another night.  It's a versatile coleslaw that will last for days in the fridge because the cabbage is crisp and doesn't wilt easily.  Feel free to use green cabbage or any cabbage you can find in the grocery store.  I just thought the red would add great color to the plate.  

Ingredients: 

-1/2 head red cabbage

-1 carrot julienned (or 1 small bag thinly sliced carrots)

-1/2 bunch cilantro

-1 bunch green onions, thinly sliced

-1/2 cup slivered almonds
-2 Tbsp sesame seeds
-2 Tbsp agave nectar (or honey)
-1/4 cup rice wine vinegar
-1/8 cup white vinegar
-1 cup vegetable oil
-3 Tbsp toasted sesame oil
-1 Tbsp ground cumin
-juice from 1 lime

Summer's End Fresh Basil Pesto

A freshly made jar of pesto hardly compares to anything you can buy in the grocery stores.  If you grow sweet basil or know where to buy it, now is the time to start using the bountiful harvest.  A few other fresh ingredients and you will have a versatile pasta sauce, sandwich spread or as an appetizer on crispy crostinis. 

Ingredients:

-2 handfuls (about 2 cups packed) fresh basil leaves

-2-3 cloves garlic (depending on how much you like/love raw garlic)

-1/4 cup whole pine nuts

-3/4 cup extra virgin olive oil

-juice from 1 lemon

-1/2 cup shredded parmesan cheese

-1 tsp sea salt

-1/4 tsp pepper

Roasted Tomato Summer Spaghetti with Squash Blossoms

Summertime means tomatoes.  My favorite are the little cherry and grape tomatoes that have a burst of flavor in every bite.  Perfectly ripe and wonderfully flavored tomatoes are the key to this dish, so try to find some locally grown ones from your grocery store or farmers market.  A blend of different types is what I used, which made the dish that much more complex.  This summer dish uses the tomato juices, olive oil and a sprinkle of parmesan as the sauce. I also have squash blossoms galore in the garden as my yellow squash, zucchini and pumpkins are coming to fruition.  You may also find these at the farmers markets but if you can't find the delicate flowers the dish will be fabulous without them.  Give yourself 20 minutes and this dish will be on the table and ready to enjoy.

Ingredients:

-6 ounces whole wheat spaghetti or angel hair pasta
-1/2 pint cherry or grape tomatoes, halved
-3 Tbsp olive oil
-2 garlic cloves, thinly sliced
-1/2 bell pepper, diced (I use a small purple beauty bell pepper, red would work)
-salt and pepper
-1/2 cup pasta water reserved
-1 tsp fresh oregano
-1/2 cup squash blossoms, stems and stamens removed
-4 Tbsp parmesan cheese

Tomato, Basil, and Balsamic Salmon

The inspiration for this recipe came from my little kitchen garden I started this spring.  I finally have an abundance of bright, delicate, warm-hued tomatoes taking over the garden. I couldn't be happier.  My first thought on how to use these little gems is the famous Italian trio: tomato, basil and balsamic vinegar, which is often paired with fresh mozzarella in the classic caprese salad.  I took these three base ingredients — and a little red onion — and steamed them in parchment paper with a fresh salmon filet.  The preparation is the easy Fish en Papillote technique as I described in this recipe using cod and other fresh vegetables. Served with some wild rice, this recipe makes a balanced and healthy meal. If you aren't growing your own tomatoes, you can always grab a variety of cherry and grape tomatoes this time of year at your local farmers market or grocery store.  If you're interested in growing these specific tomatoes next year, Botanical Interest's Rainbow Blend Seeds.

My favorite type of salmon is Scottish Salmon that can be ordered online by the pound on Chef's Fresh Fish. It has a high fat content so the texture is like butter and it's hard to over-cook and dry out.

Ingredients:

-1 Scottish Salmon fillet portion - about 6-8 ounces
-1 handful cherry or grape tomatoes
-2 Tbsp thinly sliced red onion (or halved red pearl onions)
-5-6 fresh basil leaves
-1 Tbsp olive oil
-1 Tbsp balsamic vinegar
-salt and pepper

Also needed:

-parchment paper

Seared Ahi Tuna on a Bed of Zucchini Ribbons and Whole Wheat Pasta with Spicy Sauce

I'm a carb craver.  I've been trying to eat healthier but can't kick my pasta desires.  Long, delicate strips of zucchini twirled with whole wheat pasta makes this a lighter, yet still filling, substantial dish.  It's tossed in a sesame dressing and paired with sesame and wasabi crusted ahi tuna for a fresh and healthy dose of protein. If you want a bit of a heat drizzled on top, stir together greek yogurt and Sriracha for a leaner Asian "spicy mayo".  The blend of wonderful textures and fresh fish make this the perfect summer meal.  The only utensil you may not have is a "zester" to create the thin strips of vegetables.  I purchased mine from Crate and Barrel for only a few dollars but I assume it can also be found at Target, Sur La Table or William Sonoma.  You can see mine in a picture below. 

Where to buy fresh, sushi-grade ahi tuna? My favorite seafood spot is Chef's Fresh Fish... overnight delivered to your door. 

Ingredients:

-1/2 lb fresh ahi (yellowfin) tuna 

-3-4 Tbsp sesame seeds, white and/or black

-2 tsp powdered wasabi

-1/2 package whole wheat spaghetti  

-1 zucchini

-3 Tbsp toasted sesame oil

-1 Tbsp rice vinegar

-1 Tbsp coconut or vegetable oil for searing

Light Asian Spicy Sauce:

-1/8 cup greek yogurt

-1-3 Tbsp Sriracha, depending on your palate

Pan Seared Snapper with Citrus Saffron Vegetables over Arugula Orzo

My dad overnighted me multiple pounds of fresh snapper from Florida the other week, but pretty much any white fish would work for this recipe.  The orange juice and saffron simmered vegetables add a great Spanish flare.  The orzo is simple and tossed with fresh baby arugula for a peppery and light side dish.  This dinner is very easy and the only special ingredient is the saffron that can be found at any specialty spice store.  It's a must for the pantry and even though it is expensive, a little goes a long way.  

Ingredients: 

-2 snapper filets (or other white fish)

-salt and pepper

-2 Tbsp coconut oil or vegetable oil

-1/4 cup Wondra flour (or all purpose flour)

-1 cup halved cherry tomatoes

-1 zucchini, diced

-1/2 white onion, chopped

-2 cloves garlic, minced

-zest and juice from 1 orange

-2 large handfuls baby arugula

-1.5 cups orzo

-1/4 cup white wine

-pinch of saffron threads

Pan Seared Tofu and Sushi in Ponzu

This post has two recipes, which I rarely — if ever —do, but they are both so easy that it seemed silly to do one for each.  Blake and I had this as basically our meal one night...with a little Asian Marinated Cucumbers...oh and a Fresh Tuna Tower.  We were stuffed.  It's all so fresh, which is great, especially if you're trying to beat this summer heat.

Sushi-grade fish is best purchased from a trusted source.  If you don't have a local fishmonger you love, order from Chef's Fresh Fish - they have a variety of sushi-grade fish that can be delivered to your door. For this recipe, order the Ahi Tuna Loin and Scottish Salmon, which are both sushi-grade and very high quality.

Ingredients for Tofu:

-2 Tbsp coconut oil (or vegetable oil)
-1 pkg. tofu in water
-3 green onions, chopped

Ingredients for Sushi (for 2 people as an appetizer):

-1/4 lb sushi-grade ahi (yellowfin) tuna
-1/4 lb sushi-grade salmon
-1 Tbsp Ponzu sauce (citrus soy sauce, can usually be found at Whole Foods or Asian Market)
-1 jalapeño, thinly sliced
-1 Tbsp wasabi powder, rehydrated or wasabi paste

Quinoa Tabbouleh

My last recipe was Easy Hummus with Cavender's which can't be made without Tabbouleh in my opinion.  I love layering a pita chip with a little hummus and a scoop of tabbouleh to top it off.  This can also be made as a fresh summer side dish.  This specific recipe is made quinoa, an ancient power grain.  If you want to check out another quinoa recipe look at my Light Mexican Quinoa with Tomatoes and Black Beans. 

Ingredients

-2 cups quinoa
-2-3 garlic cloves, minced
-zest of 1 lemon
-juice of 1 lemon
-1/4 cup olive oil
-1 pkg grape or cherry tomatoes, halved
-1 smal bunch green onions, chopped
-1 large handful of cilantro, chopped
-1 large cucumber, diced
-salt and pepper

French Herb Cheese and Radish Crostinis

I was so excited to pick my first bunch of radishes from the yard today.  I threw these seeds in the ground in the early spring and a few weeks later, I had a wonderful colorful variety: red, purple, and white...oh my! They're called the "Easter Egg Blend" because they look like little Easter eggs.  I wanted to use them in a recipes that showed off their colors and focused on the fresh root vegetables.  This is when I remembered an old-time favorite: French Herb Cheese.  I made a batch and smeared some on toasted french bread slices and topped with radishes.  It's a flavorful but simple appetizer or snack to bring to a party this spring!

Ingredients:

-1 bunch radishes

-1 french baguette

-2 blocks cream cheese, softened

-1 stick butter, softened

-1 bunch Italian parsley

-1 large handful of any herbs (pick your favorite...rosemary, chives, tarragon, thyme, oregano)

-2 dashes hot sauce

-1 tsp garlic powder

-salt and pepper to taste

Fresh Tuna Tower

So when I lived in Dallas we would search out our favorite sushi spots based on our favorite "tuna towers".  They are basically an appetizer of tuna tar tar (raw tuna), avocado, sushi rice and sometimes roe and crab salad.  It's embarrassing to say the all of us girls would go to sushi sometimes 3-4 times a week and order a tuna tower EVERY TIME.  This is super easy, just a few fresh ingredients.  

More specifically, sushi grade tuna is the key.  Don't use anything that is of less quality.  My favorite place to get sushi-grade fish is Chef's Fresh Fish...they deliver fish to my door. 

Ingredients:

-1/4 lb. sushi-grade yellowfin tuna

-1 cup sushi rice

-1 avocado

-1/8 cup soy sauce

-1 Tbsp powdered wasabi

-1 Tbsp sesame seeds

-1/2 tsp ginger paste or grated fresh ginger

-juice 1/2 lemon

-1 Tbsp rice vinegar

-1 sheet roasted nori snacks (optional)

Asian Marinated Cucumbers

The sushi restaurant behind my house, Japon, has these wonderful little marinated cucumbers that they serve only if you're sitting at the sushi bar.  I know they couldn't be that hard to make so I tried re-creating them from some recipes I found on the web and ingredients in my pantry.  They are a great little Asian appetizer that gets better each day it marinates.

Ingredients:

-1 English Cucumber (or 2 Japanese cucumbers)
-1/4 cup rice vinegar
-2 Tbsp sesame oil
-1-2 Tbsp salt
-1 tsp sugar
-pinch - 2 Tbsp crushed red pepper flakes (depending on how much kick you want)

Spicy Crab Sushi Rolls

I've made sushi a couple of times and made a complete mess.  Once in college I tried to tempura fry anything I could get my hands on.  No joke, there was batter splattered on the ceiling of our rental house.  Oops.  This was a little cleaner and easier, especially since I had the help of Blake, master sushi-chef.  Well, maybe not master, but he has taken a class in sushi rolling and got a sushi knife out of the deal!  One of my best friends has been asking for months for a post on rolling sushi.  Sorry it has taken me so long, Allison! Here you go.  Also, get creative with your ingredients...Blake added peanut butter to one. It was actually good!

Ingredients:


-1 cups dry sushi rice (makes about 2 1/2 cups cooked)
-2 Tbsp rice vinegar
-nori wrapper paper
-avacado
-cucumber
-1 pkg refrigerated crab pieces
-2 Tbsp mayo
-1 tsp - 1 Tbsp sriracha (depending on how spicy you want it)
-Wasabi paste or powder
-3 green onions, thinly sliced
-juice 1/2 lemon
-a few slices of pickled ginger to serve with the sushi
-sesame seeds for garnish

Other things needed:


-1 bamboo rolling mat
-plastic/saran wrap (don't use press and seal)
-sharp knife
-wet kitchen towel...helps slice the rolled sushi without smashing it

How-To: Growing Sprouts

Did you know you can grow your own sprouts, in your kitchen, in a mason jar?  It's basically that easy and only takes about 10 days until they're ready to be thrown on a salad or sandwich.  The most popular sprout may be alfalfa which is what I grew my first time around.  Come to find out though there are many many different seeds that can sprout into these crunchy edible garnishes.  And each of them have a different flavor whether it be zesty, spicy, earthy, you name it.  You can grow leafy sprouts, bean sprouts, and even nuts! Give it a shot.  You can get sprouting seeds at health food stores including Whole Foods, your local nursery (mine had 3 varieties) or you can order them online from Sprout People.

What you need:


-1 Tbsp of sprouting seeds
-1 quart-size mason jar with ring
-1 - 6 inch x 6 inch square of cheesecloth (I doubled mine in thickness)

Cod en Papillote (Parchment Paper) with Fresh Vegetables and Lemon

Have you ever cooked fish in parchment paper?  If not, it is one of the simplest and healthiest ways to prepare fish.  The technique is called "en papillote" which translates to in parchment.  The pouch holds in moisture to steam the food...in this case fish. The moisture could be a number of things: water, wine, stock or broth. In this recipe I use white wine and the juice from the lemon slices.  I made this for the girls the other  night during our second "Cooking with Rachel" class and they loved it!  I used a variety of vegetables I had on hand, but you can basically use any veggies you like. See a list of suggestions below.

Ingredients:


-Parchment paper (or foil)
-6-8 ounces of white fish per person (I used Cod)
-1 lemon, thinly sliced
-1/2 white onion, thinly sliced
-2-3 Tbsp white wine per fish packet
-1/2 Tbsp butter or olive oil per fish packet (optional)
-fresh sprigs of thyme
-1 yellow squash, sliced into sticks
-2-3 carrots, sliced into sticks
-cooking spray
-salt and pepper to taste