SWASHBUCKLED! S2E3: Sushi-Bagel-Pasta

Since Amanda and Marie are running in the Rock N Roll Marathon and Half (respectively) this weekend, we decided to go all in on the carbs and excessively long and rambling recipe titles. Watch as we try to fuse together one too many cuisines. Will we add SO MANY flavors where it finally works? You’ll have to watch to find out!

 

 


Ingredients featured in this week’s episode:

This might have been the weirdest combination of items we have made in the Fearless Flying Kitchen. But it totally works! Comfort food at its best. Risotto is normally made with a short grain rice, but our risotto is made from a short grain pasta, Orzo! Between the carby-goodness of the Orzo and the flavors of the Miso-Ginger Broth, the base  reminded us of the comfort food of our youth, “Oriental Flavored Top Ramen.”

The completed dish also reminded us of one of our favorite fresh (ie. Heat and Serve) items, Greek Style Chicken with Orzo, Spinach and Feta Cheese. However our version would be called the “Asian Style Salmon with Orzo, Mushrooms, Edamame and Goat Cheese…Oh and A Chutney Of Cucumbers and Lychee”

And speaking of that chutney, it was a great stand alone item and makes a great side dish or topping. We’ll definitely be revisiting that again.

Couple other things about this dish: smoked salmon really was wanting to be a breakfast item, and Marie brought it because it tasted so good with bagels and cream cheese. It had a distinct flavor in the risotto dish (which I want to make again but with a plain baked salmon) that mellowed out a bit once we added the goat cheese.

 

 

Miso Salmon Risotto with Cucumber Lychee Chutney

  • Servings: 4
  • Difficulty: moderately easy
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Recipe by Amanda Hibshman, RDN

Ingredients

  • 1 Cup Orzo
  • 2 Cups Miso Ginger Broth
  • 1 Cup Water
  •  2 Tbsp Butter, divided
  • 1/2 Shallot, minced
  • 1 Garlic Cloves, minced
  • 1 Cup Fresh Edamame
  • 1 package Shiitake Mushrooms, sliced
  • 1 Package Smoked Salmon
  • Cucumber-Lychee Chutney
    • 1 Cucumber, peeled and diced
    • 8 Fresh Lychee, peeled and diced, with juices
    • 1 Tbsp Red Onion, Minced
    • 1 tsp Fresh Ginger, grated
    • Zest and Juice from Half a Lime
    • 1/4 tsp Fresh Ground Sea Salt
    • 2 Tbsp Rice Vinegar
  • Toppings: Green Onion, Everything but the Bagel Seasoning, Goat Cheese Crumbles

Directions

  1. Make Cucumber-Lychee Chutney: Combined all ingredients in a bowl and mix together. Refrigerate for a half an hour.
  2. Make Risotto: In a pot, warm up broth and water on medium-low. In another pan, over medium heat, melt 1 tbsp butter in a pan. Sautée shallot and garlic cloves for a few minutes. Add in orzo and cook for another couple minutes to brown a little. Now, you can begin to add a half a cup of warm stock/water until absorbed, then add another half cup, and continue this until all the liquid is absorbed. Make sure the heat is set to medium and you are stirring constantly.
  3. Once all the stock is gone, you can use the same pot to melt 1 more tablespoon of butter and sauté the sliced shiitake mushrooms and fresh edamame over medium-high heat. This won’t take long to cook, you just want the mushrooms to soften and the edamame to warm throughout.
  4. To assemble, place a a quarter of each in a bowl in the following order: orzo risotto, mushroom edamame mixture, smoked salmon (flaked, although see note at the bottom), cucumber-lychee chutney, and then the toppings (green onion, goat cheese and everything but the bagel seasoning).

NOTE (WHAT AMANDA WOULD DO DIFFERENTLY)- Instead of using the smoked salmon, you can bake fresh salmon. To do this, pre-heat oven to 400 degrees, place salmon on baking sheet and rub with olive oil and top with fresh sea salt and pepper. Bake for about 16-18 minutes. This will decrease the smokiness of the salmon, and would be a great flavor to add to the top of the orzo risotto. You probably wouldn’t need to add the goat cheese and bagel seasoning.

 

Copy of Every Summer Has Its Own Story

We made the Blueberry-Lavender Coffee Popsicles by combining 1 cup of Blueberry-Lavender Flavored Almond Beverage with 1 cup Cold Brew (Black) Coffee and 1-2 Tbsp Coffee Syrup (start with one Tbsp and then add a little more if you like it sweeter). This will make about 10 popsicles, with each one containing 12 calories, 3.7g carbs, 3.2g sugar,  and 11mg sodium…not too bad if you are looking for a sweet, summer treat that won’t  break the scale. I mean, it’s basically the same as breathing air…plus a little sugar…

However, these popsicles are a little on the “icy” side. Great flavor though! You can experiment with adding a couple tablespoons of half and half into the mixture, which would no longer make it vegan, but might improve the mouthfeel a tad.

Meal Prep Monday: Greek Chicken Salad

Meal Prep Monday: Grilled Chicken Strip Greek Salad

Meal prep on a Monday? That’s crazy talk!

Each week, I will create a different “salad of the week” for my husband’s lunches. I hate doing anything other than relaxing in the afternoon and evening, so I always end up prepping salads for the week bright and early Monday morning. And from working with clients, I know that meal prepping on Sunday is the bane of existence (I feel that too).

Thanks to Trader Joe’s, meal prep can be a breeze. Each week, I am going to share with you all of my recipes and creations that are literally thrown together in a few minutes, bright and early Monday morning!


This week’s salad features:

GRILLED CHICKEN STRIPS

Grilled Chicken Strips

If you could purchase stock in food ingredients from Trader Joe’s, this would be mine. I am not normally a fan of pre-cooked and sliced chicken, because they are usually loaded with preservatives and lacking flavor. But these moist and flavorful chicken strips are the perfect refrigerator staple to make your meals a little bit easier. One package usually gets me through three salads.

TABBOULI

Tabbouli

I love the addition of grains (especially whole grains) to entrée salads. But that often requires thinking ahead and a little extra time. This tabbouli uses traditional bulgur wheat, parsley, tomatoes, onions and mint leaves. I usually put about a quarter of a package (1/4 cup) on the salad, which provides 75 calories, 6g fat, 160mg sodium and 4.5g carbohydrates (1g fiber).

CRUMBLED FETA

Crumbled Feta Cheese

The last star of the show is Feta Cheese. Trader Joe’s has the best cheese selection around, and there are so many feta options. I love the full fat without the additional mediterranean herbs. You could also forgo the feta and use the Greek Feta Dressing if that’s your thing.


The base of the salad was a blend of Organic Spinach and Organic Arugula lettuce. Topped with Shredded Carrots (another time saver!) Tabbouli, peeled and sliced Cucumbers, halved Grape Tomatoes, Crumbled Feta Cheese, and slices of Grilled Chicken Strips. Lucky for my husband, the Green Goddess Dressing was in stock this week at our local store, so that’s what he got to top his salads for the week.

We also always stock up on Baby Carrots and bag them up into individual portions at the beginning of the week. Gala Apples are a mainstay in our house, we usually buy about 10 every trip to Trader Joe’s.

Stay tuned for next week’s WEEKLY SALAD for MEAL PREP MONDAY!