BLD / 04

07/30/2015

Here’s another round of breakfast, lunch, and dinner. Below, I share the meals we made and ate today. Plum was my sous chef. I love having her in the kitchen with me. For breakfast, we made Shakshuka. For lunch, Oriental Chicken Salad with an unexpected ingredient, and for dinner we made the most amazing fish tacos with homemade pickled radishes, slaw, and lime crema—one of my favorite meals to date!

BLD3BLD4BLD5

Shakshuka

You will need:

1 tablespoons olive oil
1/2 yellow onion, peeled and diced
1 clove garlic, minced
1 medium red bell pepper, chopped
2 tablespoons tomato paste
4 cups ripe tomatoes, diced
1 teaspoons smoked paprika
Pinch of sugar
1 teaspoons mild chili powder
1 teaspoons cumin
Pinch of cayenne pepper (or more for high heat)
Salt and black pepper, to taste
6-7 eggs
1/2 tbsp fresh chopped parsley, for garnish

Heat a large cast iron skillet on medium heat and add olive oil. Once oil is warm, add the chopped onion, sautéing for 3-4 minutes, until softened. Add garlic and continue to sauté for 1-2 minutes. Next, add the chopped bell pepper, cooking for 6-7 minutes, or until softened. Pour in the diced tomatoes and tomato paste, stirring until well-blended. Sprinkle in the sugar and spices, and stir. Leave the mixture to simmer for 5-6 minutes over medium heat, just before it begins to reduce. Next, add salt and pepper to taste, along with more sugar or spices (if needed). One by one, crack the eggs directly over the tomato mixture (careful not to break the yolks) starting around the outer edge, and ending in the center, leaving 1-2” space between each egg. Cover the pan, allowing the mixture to simmer for 10-15 minutes, or just until the eggs are cooked “over-easy” style and the sauce is just slightly reduced. Remove skillet from heat and garnish with chopped parsley. Serve with artisan bread for dipping.

Recipe from Tori Avey

BLD6

Oriental Chicken Salad

You will need:

1/3 cup olive oil
1 teaspoon sugar
1 tablespoon distilled white vinegar (or apple cider vinegar)
1/2 teaspoon sea salt
Black pepper, to taste
(Optional: toss in the small seasoning pack in top ramen package)
1/3 head large purple cabbage, finely sliced
1/3 head large green cabbage, finely sliced
1-1 1/2 cup carrots, finely sliced
2-4 green onions, chopped
1 cup chopped toasted almonds
1 package Top Ramen noodles (the unexpected ingredient)
1 tablespoon olive oil
Roasted chicken, pulled

In a small bowl, combine extra virgin olive oil, vinegar, sugar, sea salt, and pepper. Store bowl in the fridge until ready to serve. In a large bowl, combine cabbage, carrots, and chopped almonds, then set aside. Heat a small pan over medium heat, adding a tablespoon of olive oil. Crunch up the Top Ramen noodles inside the package before pouring the broken noodles into the skillet (minus the flavor packet), cooking and constantly turning until golden brown. Remove from heat. Once cool, add cooked chicken and ramen to the cabbage mixture, tossing to combine. Lastly, right before serving (to avoid noodles getting soggy), add dressing and toss once more to coat.

Adapted from Six Sisters’ Stuff

BLD8 BLD7 BLD9 BLD10 BLD11

Fish Tacos with Lime Crema and Pickled Radishes

You will need:

2 lbs fresh white fish of choice (we used monk fish)
Salt and black pepper, to taste
2 teaspoons smoked paprika
1/2 teaspoons cayenne pepper
1 teaspoons garlic powder
1 teaspoons ground cumin
2 tablespoons canola oil
4 cups (loosely packed) shredded cabbage
1/3 cup fresh cilantro, chopped
2 green onions, minced
1 clove garlic, minced
3 tablespoons distilled white vinegar
1 teaspoons kosher salt
2 teaspoons white sugar
1/3 cup sour cream (we used Tofutti)
3 tablespoons mayonnaise (we used Veganaise)
Freshly-squeezed lime juice and zest of 1 lime
Salt, to taste
Pickled radishes (*recipe below)
Skillet-warmed corn tortillas (or wheat), for serving

Start with seasoning the fish with salt and pepper, top to bottom. In a small bowl, combine garlic powder, cumin, paprika, and cayenne powder and sprinkle mixture on both sides of the fish. In a large grill pan, heat canola oil on medium-high heat. Add half of the fish, cooking for about 3 minutes, or just until the sides are opaque. Flip the fish, cooking until it’s barely translucent and easily flakes with fork, then set aside. Repeat the process with the remaining fish. To make the cabbage slaw, blend cabbage, onions, garlic, cilantro, vinegar, salt, and sugar together in a large bowl. Set aside. To make lime crema, whisk sour cream, mayonnaise, lime juice, and lime zest together in a small bowl, seasoning with salt to taste. Cover and store the crema in refrigerator until time to serve. Warm tortillas up in a skillet with a drizzle of olive oil and immediately serve. Pile on fish, cabbage slaw, pickled radishes, and a drizzle of crema.

*Quick Pickled Radishes

You will need:

About 10-14 radishes, depending on size
1 cup white wine vinegar (or apple cider vinegar)
1 cup purified water
3 1/2 tablespoons honey (or maple syrup)
2 1/2 teaspoons salt
1 teaspoon whole mustard seeds
1/2 teaspoon mustard powder
Optional add-ins: red pepper flakes, garlic cloves, black peppercorns, fennel seeds, coriander seeds, dill, etc.

Begin with slicing off the tops and bottoms off the radishes to discard. Using a mandoline (or a sharp large knife), slice the radishes into thin rounds. Next, pack the rounds into a pint-sized canning jar. Sprinkle in mustard seeds, mustard powder, and any other preferred add-ins. In a small saucepan, combine the vinegar, water, honey, and salt, stirring until mixture comes to a boil. Lastly, pour the mixture overtop of the radishes. Let the mixture cool to room temperature before serving.

Recipe adapted from Cookie and Kate

22 comments

Leave a Comment

Comments are moderated.

All Content © 2014 Bleubird. All Rights Reserved.
Site designed by Jane Reaction + Developed by Brandi Bernoskie