Back. (& a Kale and Sesame “Sushi” Bowl)

It’s been almost exactly two months since I last posted.  I’ve read lots of blogs where people talk about taking a break or needing some fresh ideas, or going on some crazy, awesome trip, but the truth is, I just ran out of time.  And if I want to be even more honest, I ran out of energy.

The last two months have been among the two craziest & change-filled months of my life.  There have been some incredible highs – my best friend getting married, for one – and some low lows.  Suffice to say, you want to put your best foot out on the interwebs, and I’ve been missing my fancy footwear.

And clearly, a LOT has happened.  The weather has changed, for one, and I’m back to taking pictures of food in the dark.  A favorite blogger is now vegetarian.  Eater published the best-ever interview of Ina Garten and it made me love her even more, if that’s possible.  Tom Brady (continued to) earn my eternal love and respect through sheer domination on my fantasy squad, and then left me hopelessly baffled and saddened through his “non-endorsement” endorsement of Donald Trump.  No words.

AND – it’s been over a year since I started this blog.  Going forward, I’m hoping to start posting regularly again, if not a little less frequently, due to a job change and less time to experiment in the kitchen.

So now, in honor of my vegetarian friend who sent me nice little notes during my period of absentia (thank you!!), I bring you the following, from A Modern Way to Eat.

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Kale & Sesame “Sushi” Bowl

  • 2 cups brown rice
  • salt
  • 1-2 cups frozen endamame (sans pods)
  • 1 pomegranate (you’re really just after the seeds, so feel free to buy pre-seeded)
  • dash sesame oil
  • 2 big handfuls shredded kale or other crunchy, leafy green, stalks removed
  • 2 tablespoons sesame seeds
  • cilantro
  • avocado
  • optional: 1 egg (poached)
  • for the dressing:
    • zest and juice from 1 lemon
    • tablespoon honey
    • 2 tablespoons soy sauce
    • dash rice vinegar
    • salt, pepper
  1. Cook your rice according to package directions (ain’t no shame in the minute style).
  2. Heat the endamame through, either in the microwave or by putting them in a bowl and covering with boiling water.
  3. De-seed your pomegranate, as needed – instructions here.
  4. Heat a saute pan over medium heat, add a splash of sesame oil and saute the greens until a bit wilted, above 3-4 minutes.  Keep warm.
  5. Make your dressing by whisking all ingredients together.  Add a bit of the pomegranate juice, if you have any from the de-seeding process.
  6. Pour the dressing over the warm rice, add the sesame seeds and give the mixture a toss.  Add the rest of your salad ingredients and top with avocado and cilantro…and if you’re feeling good about it, a poached egg.  Add dressing as needed.

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The Verdict:

Not really a recipe?  I understand your point.  Still, it feels good to be back, and it feels good to eat this.  So that’s a win, in my book.

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Asian-inspired Grilled Salmon Salad

This past weekend is now officially known as the Epic Weekend of Fun.  Just to run some of the numbers quickly:

  • One dip in an ice cold river.
  • Not one, but two epic cover bands.
  • The trifecta of lunches: brisket, burgers, and fried chicken.
  • Four amigos.
  • Five mile hike somewhere 45 minutes from the city, which felt like it was about 4500 miles from the city.
  • (Far too many) bottles of wine.  Let’s not put a number on this one.

This week, I’m thinking about atoning for our sins (side note: this seems to be a theme around here).  To the Husband’s chagrin, this means hitting up the fish train.  Honey: welcome to tonight’s dinner.

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Asian-Inspired Grilled Salmon

  • about 4-5 tablespoons soy sauce
  • 1 tablespoon honey
  • 1 tablespoon Sriracha
  • 1/2 inch ginger, grated
  • salt, pepper
  • 2 cloves garlic, minced
  • 1 pound salmon fillets, skin on
  • 1 bag arugula/baby kale/spinach
  • 1 bell pepper, sliced
  • 1 bunch scallions, chopped
  • 1/2 avocado, sliced
  • cilantro, to serve
  1. In a small bowl, combine soy sauce through garlic and mix well.  Set aside about a third of the mixture to act as your dressing later on.  In a large flat bottom bowl, pour the soy sauce mixture and lay the salmon, flesh side down (to increase absorption).  Let it sit for about 20-30 minutes – any longer and the soy sauce will start to toughen up the protein.
  2. Heat a grill pan over medium heat and coat with cooking spray.  Add salmon, flesh side down, and grill about 4-5 minutes.  Using tongs, flip to the other side and grill until the middle is no longer pink.  The skin will sort of neatly fall away from the fish as you remove it.
  3. Assemble your salad ingredients (arugula through avocado) and lay your cooked fish on top.  Dress with the reserve soy sauce mixture + feel virtuous.

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The Verdict:

This is a super easy, super quick way to feel super virtuous and healthy.  Of course, we’ll be taking our nightly trip to Mr. Yogato right after this.  We finally have enough stamps for a free fro-yo! #theepicweekendcontinues

Grilled Curried Chicken Breast and Peach Salad

When the Husband and I were forced to move from our last apartment, we decided to make a big leap and move a whole one and a half blocks down, on the same street.  We are nothing if not adventurous.

Surprisingly, even this small change of scenery meant we noticed things we had never registered before.  For example, the Indian/Pakistani takeout place in the basement next door.  It even had an amazing name, involving the word “sacrificial.”  Um, OK.  Because the first thing either one of us suggests when we get home from a trip is Indian food, we’re in.

Sadly, Sacrificial didn’t live up to our (mental) hype.  So when we don’t want to walk the whole five blocks to our normal Indian place (hey, DC is HOT in the summer!), we have to make our own.  Fortunately, this dish is so easy no one feels like they’ve sacrificed anything.  Recipe adapted from Real Simple.

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Grilled Curried Chicken Breast and Peach Salad

  • about 1 cup plain Greek yogurt
  • 2 tablespoons curry powder
  • 1/2 teaspoon hot sauce
  • 1-2 garlic cloves, minced
  • 1 pound chicken breasts, rinsed and patted dry
  • 2-3 peaches, sliced
  • 2-3 scallions, chopped
  • olive oil
  • salt, pepper
  • arugula
  • avocado
  1. In a small bowl, mix the yogurt, curry powder, hot sauce and garlic.  Set a little bit aside, for use as your sauce later.  Stick the rest of the mixture in a ziplock bag, put your chicken breasts in there, and make sure they’re coated thoroughly.  Go off on your merry/to work ways, and let marinate for about 8 hours.
  2. Heat a grill or grill pan to medium & coat with a little cooking spray.  Toss the sliced peaches with a little salt, pepper and olive oil; grill those about 3-4 minutes.  For the last minute or two, add your scallions.  Set aside and keep warm (I wrapped mine in aluminum).
  3. Remove the chicken from its marinade and add to to the grill, cooking about 4-5 minutes per side, or until done.
  4. Assemble your salad: arugula, avocado, chicken, peaches, & scallions.  Top with a little bit of reserved sauce.

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The Verdict:

I like to make a grilled peach, chicken and goat cheese salad that’s become a staple around here on those summer nights that we realize that we’ve eaten mostly ice cream, chocolate covered pretzels, and/or cheeseburgers.  This is a nice little update that delivers those same healthy-reset vibes, so you can get back to eating ice cream, chocolate covered pretzels, and/or cheeseburgers.

Greek-ish Barley Salad with Sundried Tomatoes

Fun fact about me: in college, when most of my female classmates were dressing as “under-dressed fill-in-the-blank (nouns)” for Halloween, I went as a teenaged boy.  A teenaged Newsie, to be precise.  Because there’s nothing like a light-hearted song and dance number about ending child labor, right?

On Friday, it took all of 30 minutes to conceive of and execute on this salad (inspired by Cooking Light).  Meaning I had plenty of time to drink some vino and get to Newsies the Musical (!!) on time, along with my former roommate, also a former Newsie for Halloween.  Word to all my Boston friends: it’s coming (as in the production, not this salad) to your city next.

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Greek-ish Barley Salad with Sundried Tomatoes

  • grated lemon rind from one small lemon
  • juice from one small lemon
  • olive oil
  • about 2 tablespoons red wine vinegar
  • fresh basil, chopped
  • salt, pepper
  • 1 cup quick-cooking barley
  • 1/2 red onion, thinly sliced
  • arugula
  • about 10 oz cherry tomatoes, quartered
  • 1 cucumber, peeled and quartered
  • about 2 tablespoons sundried tomatoes in oil, thinly sliced
  • 4 oz Feta cheese, crumbled
  1. Bring two cups of salted water to a boil, add barley, reduce heat and cover.  Simmer for about 10-15 minutes, or until all of the water has been absorbed.
  2. Meanwhile, combine lemon rind through salt and pepper in a large bowl and whisk to create a nice dressing.
  3. Add red onion through cucumber to the dressing bowl and toss gently.  When the barley finishes, mix that in and add sundried tomatoes with oil, as well as Feta cheese (the heat from the barley combined with the oil and the Feta cheese will create a nice creamy texture).
  4. This is lovely served both immediately and chilled.

The Verdict:

Since the blueberry mint salad extravaganza, I’ve been decimating the Trader Joe’s shelves of quick-cooking farro and barley.  It’s just so good, and so easy, and so…tasty, while being healthy.  Perfect for seizing the day.

Grilled Asian-Inspired Chicken & Peach Salad

This weekend was that rare weekend when we had very little we needed to do.  We listened to jazz in the sculpture garden.  We ate ramen.  We drank one too many vodka sodas and danced our faces off.  We ate Italian and maybe drank too much wine.  We went to the movies – I even got to pick, since it’s my birthday week . Crushed it.

Sort of like this salad.  And the Barden Bellas.

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for the marinade

  • 1 teaspoon fresh ginger, grated
  • 1 teaspoon sambal oelek or other chili paste
  • about 1/2 cup soy
  • 1 teaspoon honey
  • a few cracks black pepper
  • 5 cloves garlic, minced
  • 1 pound chicken breasts

for the salad

  • arugula
  • 3-4 peaches, sliced
  • 1 avocado, diced
  • 1 big handful cherry tomatoes
  • about 6-8 green onions, sliced
  • 2 oz goat cheese, crumbled

for the dressing

  • a few quick zests of ginger
  • 1/2 teaspoon chili pasta
  • 1/2 teaspoon honey
  • 1/3 cup soy
  • 1/4 cup olive oil
  • a few cracks of black pepper
  1. Whisk together your marinade.  Place chicken in large ziplock bag and pour the marinade over it; make sure the chicken really bathes it all in.  Place in the fridge and let it rest for about 2-3 hours – any longer and the soy sauce will start to really toughen up the meat.
  2. Heat two large grill pans (jealous of those of you with REAL grills); coat with nonstick spray.  Cook the chicken 3-4 minutes on each side over medium heat.  In a separate pan, toss together the peaches & tomatoes and grill those about 3-5 minutes total; add the green onions at the end, so they don’t overcook.
  3. Add all salad ingredients together – arugula, avocado, chicken, & grilled fruit.  Whisk together a little dressing using (most of) the same ingredients as the marinade and toss the whole salad with the goat cheese.

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The Verdict:

There’s going to be a tussle tomorrow for who gets to bring the leftovers for lunch.