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! (S1E8): Chur-Nugz

Lot’s of ground to cover in our Season One Finale! We start out with a MAJOR ANNOUNCEMENT from Trader Joe’s about our day-drinking beverage of choice, and end with a sneak peak at season two. Along the way, we spend three hours (yes, THREE HOURS!) making stoner food, setting off smoke alarms, and getting schooled on Macarons/Macaroons/Macron (oh! and put some food on hold for Heather Forte.)

Read on for the episode breakdown…


Ingredients Featured in This Week’s Episode:

 

We start with a big announcement: Our favorite Lonely Alcoholic White Girl Soda, SIMPLER WINES,  is moving on up. Coming soon to a Trader Joe’s near you is the 375 ml can of Simpler Wines for only $2.99. We are especially excited about the addition of a red blend and chardonnay.

The ingredients this week included the seasonally stocked Green Cabbage (with a reminder to stock up on your raw, seasoned corned beef for St. Patrick’s Day before they sell out!), the versatile Matcha Green Tea Powder (which is a pantry mainstay) and Sriracha Potato Chips, which were stellar on their own (#eatin’chips).

Our friend, Heather Forte (remember her from Episode Five?) always raves about the Chick-Less Nuggets that seem to always be out of stock in her local Trader Joe’s store. Not only did we make a delicious vegetarian meal out of this ingredient, we also did her a solid by putting three bags on hold at her local store.

What to do with all these ingredients?

Tacos, of course. I love Tacos, and could eat them all day and all night. The chick-less nuggets have a mandarin sauce, which I took and combined 2/3 of it with mayonnaise, honey, and adobo sauce, and turned it into a creamy sauce to top our tacos. The other 1/3 was reserved to toss the nuggets in.

Another taco topping was a corn and cabbage cole slaw, tossed with lemon zest, cilantro, honey and olive oil. This also makes a great side salad and will last a few days in the refrigerator.

I had a pot of pinto beans soaking overnight when we began the episode. Trader Joe’s doesn’t sell raw pinto beans, but they do sell raw black beans, which can be prepared this same way. If you don’t have the time to make beans from scratch, you can always use canned beans, but they really don’t compare to a delicious pot of freshly cooked beans.

To take these up a notch, we embraced our inner stoner by combining the sriracha potato chips and the cooked beans in a  blender, and then pan frying them, making Potato Chip Infused Refried Pinto Beans. The best was the addition of crunched potato chips on top. It really completed the dish.

Lastly, we used the MUY BUENO COOKBOOK Recipe for the churro dough, since I have made (and loved) recipes from here in the past. Check out her recipe for the churros we made in this episode. Instead of tossing in just cinnamon and sugar, we used 1 cup of sugar, 2 Tbsp Matcha Green Tea Powder, and 1 Tbsp ground Cinnamon.

I didn’t really execute the churros as well as I had hoped. The dough was too hard, it would have been better to use a mixer, or to follow the time guidelines put forward int he recipe. My piping bag was also clogged, so I ended up making nuggets or snakes, which didn’t have the traditional churro shape. I also admittedly am the worst at deep-frying, so my technique was way off. The idea was great in theory, but the execution just wasn’t there.

Chicken-Less 'Fish' Tacos

  • Servings: 5
  • Difficulty: easy
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Recipe by Amanda Hibshman, RDN

Ingredients

  • Chicken-Less Nuggets tossed in 1 Tbsp Mandarin Sauce
  • 10 Corn Tortillas
  • Coleslaw:
    • Cabbage – Green
    • Cabbage – purple
    • Corn
    • Cilantro
    • 1 Lime – zest and juice
    • 2 Tbsp Olive Oil
    • 1 Tbsp Honey
    • Salt and Pepper to taste
  • Sauce
    • 1 Cup Mayonnaise
    • 2 Tbsp Adobo Sauce
    • 2 Tbsp Mandarin Sauce
    • 2 Tbsp Orange Juice

Directions

  1. Grill or microwave corn then remove kernels with a knife. Thinly slice cabbage, chop cilantro. Combine in a bowl with lime zest and juice, olive oil, honey, salt and pepper. Toss well and refrigerate.
  2. Cook Chicken-Less Morsels according to package directions up until mixing with sauce (choice of baking or pan frying). Set aside 1 Tbsp Mandarin sauce to toss chicken-less morsels in after it is finished cooking.
  3. Meanwhile, combine 2 tbsp of the Mandarin sauce with adobo sauce, orange juice and Mayonnaise. Refrigerate until ready to serve.
  4. Once everything is ready, heat corn tortillas on a griddle, place 5 Chicken-Less Morsels in the center, top with coleslaw and adobo-mandarin sauce.

Sriracha Potato Chip Infused Pinto Beans

  • Servings: 10
  • Difficulty: easy
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Recipe by Amanda Hibshman, RDN

Ingredients

  • Dry pinto beans
  • water
  • salt
  • 2 bay leaves
  • 3 Garlic Cubes
  • 1 Chicken or Vegetable Boullion Cube
  • 1/2 Onion, diced
  • Sriracha Potato Chips
  • 1 Tbsp Olive Oil

Directions

  1. Soak beans in water overnight. When ready to make beans, drain water and replace with fresh, and cover with water (about 1 inch above where the beans are). Add salt, bay leaves, garlic, bouillon and diced onion. Bring to a boil and cook for at least an hour, until beans become tender. Add more water and salt as needed.
  2. Normally, I would call it a day and just enjoy my pinto beans, but to take it to he next level, add 2 cups of beans and 1 cup of sriracha potato chips to a blender. Mix on medium for about 45 seconds, until smooth.
  3. Add olive oil to a pan and heat over medium heat. Add blended pinto beans and sauté for about 2 minutes. Turn on low and cover until ready to serve. Top with crunched up potato chips.

FishTacos with Sriracha Chips Refried Beans

SWASHBUCKLED! (S1E5): Friendzone Your Knife

This week brings a special guest star, Heather Forte, into the kitchen. She is a decent home cook with a self-professed culinary knowledge of a first grader. Her credentials include being a “Top Chef Enthusiast” and knowing what “sous-vide” means. Watch as Amanda leads her through creating a plant-based dinner with the mystery ingredients.

Read on for episode breakdown


Ingredients in this week’s episode:

This week, we brought our friend, Heather down to the Fearless Flying Kitchen. She was expecting to be the peanut gallery, but we decided to put her to work, and let her figure out what to do with the ingredients.

After some deliberation, we decided to make a Vegan curry with the jackfruit as well as other veggies that were in the fridge (zucchini, carrots, potatoes, and garlic). For spice, we added curry powder and a whole jalapeño, which made for a pretty hot curry (so if you don’t like your food super spicy, err on the side of less curry powder and jalapeño.) The Green Goddess Salad Dressing was amazing on its own, and added a more complex flavor to the curry. Since filming this episode, I have used it on several different salads, and its a great staple to have around.

Marie TBT Jackfruit

Marie and her Jackfruit Baby

Jackfruit is having a moment in the culinary world right now, so it was only a matter of time that it found its way into the Fearless Flying Kitchen. Jackfruit is often seen in savory vegetarian and vegan meals because it has a culinary application similar to tofu, in that it absorbs flavors well, and also shreds like meat. In its natural state, jackfruit is absolutely huge (see picture to the right), so the canned version is definitely more convenient for the average home chef. On its own,  jackfruit has a flavor and texture of a plain artichoke heart, but once it was in the curry, it took on a totally different texture and flavor profile. It is a fun ingredient to play with, but since it has no protein, I wouldn’t recommend vegetarians and vegans consider it a “meat substitute” and would still encourage including some other non-meat protein sources (like beans, tofu, tempeh, seitan, etc.)

The Multi-Blend with Vegetables was fine on its own, but it didn’t really do a good job at featuring the curry (which is what we wanted it to do). We all agreed that just a regular Jasmine rice or plain brown rice would have been preferred. After filming, we ended up cooking some boil-in-a-bag rice and combined it with the multigrain blend, and it was a huge improvement.

Lastly, the cocktails. It was really fun to make the licorice simple syrup. I would love to explore making other drinks with the syrup, possibly make some kind of mojito or gimlet with it. Out of the two we experimented with, the Tiki Rum Punch was definitely the better of the two, because it felt more complete. However it was very sweet. Let’s just leave the licorice cocktails as a work in progress, and we’ll update you on when we improve it!

Green Goddess Jackfruit Curry with Multigrain Blend

  • Servings: 4
  • Difficulty: easy
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Recipe by Heather Forte and Amanda Hibshman, RDN

Ingredients

  • 2 Tbsp Olive Oil
  • 4 Dutch Gold Potatoes, chopped
  • 6 ‘teenage’ Carrots, chopped (but they were small)
  • 2 medium Zucchini, chopped
  • 1/2-1 Jalapeno, diced
  • 20-oz can jackfruit, drained
  • 1 can Light Coconut Milk
  • 2 Tbsp Miso Ginger Broth
  • Salt to taste
  • 1-2 Tbsp Curry Powder
  • 1/4 Cup Green Goddess Dressing
  • 1 tsp Paprika
  • 1 tsp Garam Masala
  • 2 Gloves Garlic, Crushed
  • 1 tsp Lime juice
  • 1 bag Multigrain Blend with Vegetables

Directions

  1. Heat olive oil in pan. Once hot, brown potatoes and then add carrots and zucchini and jalapeño.* Cook for about 5-8 minutes, until tender.
  2. Add one can coconut milk, 1-2 tbsp of curry powder, 1/4 cup of Green Goddess salad dressing, paprika and garam masala. Cover and let simmer on low for about 20 minutes, until vegetables are tender and jackfruit is easy to shred.
  3. Add lime and shred jackfruit and cover until ready to serve.
  4. Meanwhile, cook Multigrain Blend with Vegetables cook grains as directed, but add splash of miso broth to prevent sticking to the pot. We recommend also mixing with Jasmine rice (Trader Joe’s has a great Frozen microwave brown rice that would pair well).

*At this point, I would also add an onion, we just didn’t have any on hand. You could swap out the veggies for any that you prefer.

Green Godess Jackfruit Curry

Licorice Simple Syrup

  • Servings: 16
  • Difficulty: easy
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Recipe by Amanda Hibshman, RDN

Ingredients

  • 2 Cups Water
  • 15 Black Licorice
  • 1/2 Cup Sugar

Directions

  1. Put all ingredients in a small pot and bring to a boil, stirring occasionally. Once boiling, reduce to a simmer, uncovered, and let liquid reduce by half. Strain and set aside.

We used the simple syrup to make two different cocktails

Gin-ny Weasley Cocktail

The Gin-ny Weasley

The first was what I like to call the “Gin-ny Weasley” because in theory, you like her and all the ingredients, but there is just something that isn’t right and it just kind of bugs you. She is also a little watered down. To create a Gin-ny Weasley, combine equal parts Gin, Licorice Syrup and Plain Soda Water. Garnish with Basil.

Black Licorice Tiki Punch

Black Licorice Tiki Punch

Heather came up with the second cocktail. She lives and loves Tiki culture and this drink definitely resembles something you would get at Trader Sam’s, and should definitely be enjoyed in a tiki mug. To make, combine 2oz Spiced Rum, 1 oz Licorice Syrup and top off with Blood Orange Soda. Garnish with Basil.

Queso Fish Tacos

questo-fish-tacos

I live in San Diego, home of the best Mexican food in the world (outside of Mexico, that is). We take our tacos pretty seriously around here and my family can get pretty snobby when it comes to Mexican cuisine. It is part of the reason we will never leave San Diego. Ever.

Fish tacos are my husband’s go-to dish. There are so many great choices in San Diego, we usually go to Ranchos or El Zarape in North Park, but are always on the look out for new and delicious spots. (Comment with your favorite fish taco spot, and we’ll either try it or judge you) (half kidding – see above).

One of my favorite tacos shops in San Diego is Lucha Libre, which is a hipster taco restaurant in Mission Hills (and North Park!) San Diego with a luchador (Mexican Wrestler) theme, amazing salsa, and a line out the door. Go there. They are awesome. But my FAVORITE item on their menu is the queso taco – Where they melt cheese on the griddle and make it all crispy, then put it on a corn tortilla and fill it with carne asada, avocados and a secret cream sauce. It is a little sample of heaven on earth. But healthy? Probably not.

In true fearless flying kitchen fashion…I have to try to make the best in San Diego by combining everything I love about tacos (all while trying to make it a pinch more healthy). Why not do a mash up of this delicious cheese and meat filled taco with my husband’s favorite dinner?

Meet the Queso Fish Taco.

Grilled white fish (Tilapia or Mahi-Mahi, I used fresh tilapia from Trader Joe’s – Can’t beat the price either!) seasoned to perfection with chili and lime, a crunchy cheese and corn tortilla wrapper, leafy green cabbage slaw, home made guacamole. It really is the recipe for a perfect taco Tuesday…or any day..or, every day.

giphy

First, I have to talk about my proudest discovery, which was mixing the Cruciferous Crunch Collection with the Cilantro Salad Dressing. I normally look at this salad mix when I am at Trader Joe’s and have never been inspired, since it seems too leafy and kale packed for my liking. But it is definitely worth the purchase. It could be great as just a regular salad tossed with a creamy dressing or used as traditional cole slaw, just with a leafier texture.

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Cruciferous Crunch Collection (Kale, Brussels Sprouts, Broccoli, Green Cabbage and Red Cabbage) mixed with Cilantro Salad Dressing

Fish Taco Slaw

  • Servings: 6
  • Difficulty: super easy
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Ingredients:

  • 1/2 bag of Cruciferous Crunch Collection
  • 2 Tbsp Cilantro Salad Dressing (or amount to taste)

Directions:

Mix well, until combined, and serve as cole slaw, or top with your favorite toppings and enjoy as a salad.

Next step, was some home made guacamole. Now, I can’t take too much credit here. I just copy the table side guacamole from El Torito. But it is delicious, and highly recommended.

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Homemade “Hibshman Guacamole”

Homemade Hibshman Guacamole

  • Servings: 10
  • Difficulty: easy
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Ingredients:

  • 5 Medium Avocados, sliced and mashed up
  • 1/3 of a yellow or white onion, minced
  • 1 Roma tomato, diced
  • Handful of fresh cilantro, diced
  • 1/4  Jalapeno, minced very finely (to taste)
  • Juice of 1 lime
  • Salt and Pepper to taste (go easy on the salt at first and try it with a chip. Usually don’t need too much salt because the chips are salted).

Directions:

Mix all ingredients together and enjoy!

Most fish tacos you find out and about are breaded and fried. Not my favorite. We also don’t have an outside grill, so I did a hybrid of the two, and pan fried the fish with a bit of butter (but no breading).

I also haven’t ever cooked Tilapia before.

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So, this was really quite the miracle that this turned out. But, in all fairness, I did a lot of research on it…

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Grilled tilapia with a chili-lime rub

Chili-Lime Rubbed Tilapia

  • Difficulty: easy
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Ingredients:

  • Zest of one lime
  • 1 tsp garlic powder
  • 1 tsp cumin
  • 1 tsp oregano
  • 1/2 tsp cayenne pepper
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 2 Tilapia Filets, cut in half (four total pieces)
  • 1 Tbsp butter (or Olive oil…whatever)

Directions:

Mix everything except for the tilapia and butter together. Rub evenly onto the tilapia. Meanwhile, heat a skillet or griddle on medium-high heat and melt a pat of butter (or Olive Oil if you prefer. I like the flavor that the butter adds). Once the pan is hot and butter is melted, cook tilapia for about 4 minutes on each side.

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We ate our Queso Fish Tacos with pinto beans and watermelon. Other delicious sides include rice, grilled veggies, corn or a simple salad of bell peppers, tomato and cucumber with cilantro, lime, salt and pepper.

Queso Fish Tacos

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • Eight corn tortillas (two tortillas per person)
  • 1 Cup Shredded Mexican Cheese
  • Chili-Lime Rubbed Tilapia
  • Fish Taco Slaw
  • Homemade Hibshman Guacamole

Directions:

See recipes above for Chili Lime Rubbed Tilapia, Fish Taco Slaw and Homemade Hibshman Guacamole.

To assemble the tacos, heat a griddle on medium-high heat, sprinkle cheese on griddle, the same size as the corn tortilla you are using. It will melt and then start to crust, and it is in between these two phases that you pop the corn tortillas on top, for about a minute. The bottom will crust up and the top will stick to the corn tortilla. Remove with spatula and put on plate.

Slice fish into large chunks and assemble on crispy cheese, then add your Fish Taco Slaw and Guacamole. Serve immediately and enjoy!