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.

SWASHBUCKLED! S2E1: Jessie Spano Special

Welcome Back!

We’re SO EXCITED! We’re SO EXCITED! And unlike Jessie Spano in Saved by the Bell, we are NOT scared to bring you SEASON TWO of SWASHBUCKLED!


“Never Enough Thyme” Burgers

Ingredients featured in this week’s episode include:

The reasons behind the choices? Marie chose ground beef because she just loves a good cheeseburger. The chèvre cheese, because, why not? In our Simpler Wines Facebook Live Event, our friend, Ryan, suggested we use “Palm of Heart” in one of our recipes. And last, she brought thyme as a way to pay homage to one of our favorite 90’s TV shows, Saved By The Bell.

20180511_075542_1526051659649Really wanting to impress Marie for the season premier, Amanda decided to go for the cheeseburger, even though there wasn’t any buns in the house. We made this awesome 40-minute Hamburger Bun Recipe from Taste of Home. It was quick and easy, and had a biscuit-like quality to it. We replaced 1 cup of the flour with White Wheat Flour for an earthier flavor and improved nutrition profile. Make sure you watch the episode for extra tips on making yeast bread from scratch.

However, if you don’t want to make your own bread and have an opportunity to go to the store, these Parm-Iago Rosemary Rolls (pictured to right) make excellent slider buns and would work well in this recipe.

We started out by “blooming” our thyme, which releases more flavor than just sprinkling into whatever you are preparing. Since some flavor compounds in some herbs and spices are fat soluble, you can extract more flavor when they are cooked (over low heat) with a fat source. We chose a mixture of oil and butter for this recipe, but you could easily just choose one or the other. Remove the herb before adding other ingredients.

(SPOILER ALER) We loved this meal and would definitely do it again. Highly recommended!

'Never Enough Thyme' Burgers

  • Servings: 6
  • Difficulty: easy
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Recipe by Amanda Hibshman, RDN

Ingredients

  • 85% lean Ground Beef
  • 1 Tbsp Balsamic Vinegar
  • 1 tsp Worchestershire Sauce
  • 1 tsp Garlic Powder
  • 1 Tbsp Olive Oil
  • 1 Tbsp butter
  • 10 sprigs of Fresh Thyme
  • 1 Red Onion, thinly sliced
  • 1 Bag Hearts of Palm (or Palm of Hearts), sliced
  • 3 Garlic Cloves
  • 1 bag fresh spinach
  • 2 tsp Dijon Mustard
  • Sea Salt and Fresh Ground Pepper to taste
  • Chèvre with Honey
  • Glaze (Balsamic Glaze)
  • Your favorite bun (we love THIS RECIPE)

Directions

  1. Infuse thyme into oil and butter: over medium-low heat, melt butter and add olive oil and 8 sprigs of thyme. cook on low for about 5-10 minutes, stirring occasionally.
  2. Remove thyme and discard. Turn heat up to medium or medium-high, and add sliced onion and sautée for a couple minutes, then add heart of palm. Cook for 5 minutes then add spinach, garlic, mustard and 2 additional thyme stems (chopped). Cook until spinach has cooked down. Salt and pepper to taste.
  3. Make burger patties: Preheat grill to medium-high. Combine ground beef, balsamic vinegar, Worcestershire sauce, garlic powder, salt and pepper with hands. Mix well. Form into 6 balls and squash them into thin patties. Set aside (and don’t forget to wash your hands with warm soapy water!) Cook for about 4 minutes per side, until internal temperature of 165˚F is reached.
  4. To assemble, slice bread in half, butter each half and cook on griddle for a couple minutes, until golden brown. Place a tablespoon of goat cheese on top bun, burger patty on the bottom, topped with 1/4 cup mixture of onions, spinach and heart of palm. Top with “GLAZE” (balsamic reduction or balsamic glaze).

Goat Cheese and

“Never Enough Thyme” Burgers, featuring Balsamic Glaze, Chèvre with Honey, Hearts of Palm, and Spinach.

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Quinoa Crust Quiche

Quinoa Quiche

My dietitian friend of mine, we’ll just call her Rachael,  has been having stomach issues for the past two years. After going to several doctors, her final diagnosis was IBS, which is usually the “we can’t find anything definitively wrong with you, so we’ll call it IBS so you stop showing up in our office.” Usually the treatment for IBS includes having a balanced diet, exercise and stress management. She did a bit of research on the Low FODMAP diet and after trying it for a few days, her symptoms finally went away and she felt “normal” again.

Since IBS is a very (very) common complaint and diagnosis, we gave the LowFODMAP diet a test run in my house a few months back. I found it very difficult to prepare meals for, because everything I use in almost all of my dishes were on the “no-no” list: ONIONS, GARLIC, WHEAT, LACTOSE, and many forms of FRUCTOSE (many fruits as well as high fructose corn syrup).  For those suffering from abdominal distress and pain, making a few slight dietary changes though doesn’t seem to be an issue.

One of my standard meals I make on an almost weekly basis is quiche. It is my “clean out the fridge” meal that is packed with veggies and I always have the standard ingredients. I also can whip up a crust in less than 5 minutes in my kitchen aid (Using this recipe from William’s Sonoma, but omitting the sugar). Quiche also happens to have an abundance of onions, garlic, wheat and lactose in it (well, mine does any way). I decided to attempt to make a pie crust out of quinoa, since wheat and wheat flour was not allowed.
And to my dismay, it actually turned out pretty good! I was surprised by how much I liked it.

Since I was doing things completely out of the box, I went all out and added some bacon, and used half hard boiled eggs and half raw eggs in the mix (normal quiche recipes don’t use hard boiled eggs)…and it turned out just fine!

So, here is what I did:

Quinoa Crust Quiche

  • Servings: 4-6
  • Difficulty: moderate
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QUINOA CRUST:

  • 1 heaping cup of cooked quinoa
  • 1/3 cup parmesan cheese
  • 1 egg

Directions:

Pre-heat oven to 350 degrees. Combine ingredients well and mash along the bottom  and up the sides of a 9″ pie pan. Bake for about 10 minutes. Leave the oven on, you’ll be using it again real soon.

QUICHE:

  • 3 strips of bacon, crumbled and cooked
  • 2 slices of swiss cheese, crumbled
  • 1/2 big ole’ zucchini, shredded with a grater
  • 2 cups baby spinach
  • 2 tomatoes (enough to cover the top of the pie)
  • 1 oz goat cheese
  • 6 eggs
  • 1/2 cup milk (because of the FODMAPS diet, I used Lactaid)
  • Salt and Pepper to taste
  • Pinch of red pepper flakes

Directions:

On top of the baked crust, add bacon and swiss cheese. Cook the zucchini, basil and baby spinach for a few minutes in a pan (I used the same pan that I cooked the bacon in, just drained some of the bacon fat). Add cooked zucchini, basil and spinach to the pie. Mix together eggs, milk, salt, pepper, and red pepper. Pour over the bacon, swiss cheese, zucchini, basil and spinach. Top with tomatoes and goat cheese. Pop it in the oven for 35-40 minutes, or until the quiche has set.

Serve along side a simple salad of greens mixed with equal parts Balsamic Glaze and Meyer Lemon Olive Oil with freshly ground sea salt and pepper.