Tag Archives: Simple Dishes

Spicy Kimchi Kelp Noodles

5 Apr

We have aspirations to make our own kimchi ond day… but until then, we love Mother In Law’s Kimchi.  I especially like the daikon version, and I recently chopped them up and added them in a stir-fry of kelp noodles for delicious results.  Quick, easy, and spicily tasty, we highly recommend this kelp noodle-cooking method.  The noodles make for an excellent side dish, or fantastic on their own as a satisfying gluten-free, low calorie bowl of noodles!

Here’s how I made my spicy kimchi kelp noodles: Continue reading

Pre-workout Eats: Scrambled Egg Whites w/Chimichurri

31 Mar

I have a hard time making it to the gym during the work week.  On Saturday, I have no excuse, especially since there is a gym in our building.  Traditionally, David trains me on the weekends.  I NEVER feel like going to the gym on my own.  I have to be made to go.  Once I go, it’s pretty okay, it’s the getting there that is difficult for me.

Eating enough but not too much before hitting the gym on Saturdays is a fine balance.  Too hungry = difficult to really give it.  Too full = just want to go back to bed.  I made a lot of chimichurri the other day to go with our skirt steak dinner (recipe soon!), and this morning, I topped some chimichurri over scrambled egg whites as my “pre-workout eats” — delicious!  I can’t eat too much before I work out, but being hungry this morning didn’t help my already not-enthused-to-have-to-workout self either… so some protein boost of egg whites topped with a dollop of flavorful chimichurri was perfect.

Garlic/Jalapeño/Lemon Seared Albacore Tuna Steaks

24 Mar

Continuing our commitment to eating more fish, I recently purchased these lovely, wild albacore tuna steaks.

Not as expensive as your regular yellowfin tuna steaks, I almost prefer albacore tuna because I find them more tender and flavorful.  I marinated the tuna steaks for about 30 minutes before cooking.

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Kelp Noodle Stir-fry w/Jalapeño+(Gluten-free) Soy Sauce

15 Mar

Having seen a few kelp noodle recipes on paleo food sites, I decided to try them out myself.  The best price I found were on iHerb.com, where kelp noodle packs are sold by the dozen.  You can find the noodles HERE and you can even get a $5 discount on your first order when you enter the coupon code BAJ231

Kelp noodles are easy to make.  Gluten-free, fat-free, low in carbs and calories, they are great for salads, side-dishes, or as pasta/noodle substitute.  On their own, kelp noodles have no taste, so cooking the noodles in a way that infuses flavor is important.  What I like about he noodles is their crunchy texture.  I have a couple of ideas on how to use kelp noodles (attempts forthcoming), but a very simple, basic way to cook the noodles is in a little bit of broth/liquid.  Last week, I made “stir-fry” using minced garlic and jalapeño, chicken broth, gluten-free soy sauce, topped off with scallions.

Here’s how I made the noodles.

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(Fitness) Cost of Travel + Eating More Fish

15 Mar

Traveling for work is great, especially since David and I are able to do so together most of the time.  But the occasional downside of life-on-the-move, or life-away-from-home, is maintaining our fitness.  Being away in Germany, then Stockholm, we have had no access to a gym for the better part of the last 6 months.  After weeks of super-late nights in Stockholm due to work (finishing work at midnight, going home and eating, then finally hitting bed at 4am to wake up at 11am, etc.) capped off with a lot of wine, perhaps a little too much dark chocolate here and there, David and I returned home not in the same shapes as we left it.  I gained about 5 lbs!  Not a disaster, but disheartening nonetheless.  I blame our late nights and wine, since we have been eating well for the most part…

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Wild Rock Shrimp Salad

7 Mar

Fresh Direct recently had fresh, wild rock shrimps on sale, so, naturally, I bought a pound of it.  Inspired by Maine lobster rolls, I used the rock shrimps to make a simple salad last weekend — the result was a delicious, lovely salad lunch!

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Egg in a Spinach/Bacon (Ramekin) Cup

2 Mar

Here’s a lovely way to change up your bacon and eggs, and eat your spinach, too!

I recently hoarded bunches of organic spinach, which were on sale… which resulted in finding interesting ways of using all that spinach.  We had some eggs, we had some bacon, so I took out my rarely used ramekins and made these adorable-looking breakfast in a cup (ramekin).  David loved it, and can’t wait for me to make it again.  I can see more vegetable variations coming up….

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Wild Mackerel over Spicy Tomato/Veg Sauce

23 Feb

Here’s a delicious and simple way of serving and eating wild mackerel: simply seared, over a chunky, veggy-packed, spicy tomato sauce.  Not only does it make for a tasty, hearty meal, it’s also very pretty!

For the sauce: Heat a pot drizzled with olive oil.  Sauté together chopped onions (1 large), minced carrots (3 carrots) and minced garlic (3 cloves), over medium-high heat; salt and pepper.  When the onions are tender, add a pint of organic cherry tomatoes (whole); lowering the heat to medium-low, simmer until most (but not all) of the tomatoes have burst, softened and cooked down.  Add 2 bay leaves.  Chop up pitted Kalamata olives (I used a little less than a half cup), and add to the sauce.  Here, add a store-bought, natural (i.e. no added sugar) arrabbiata sauce (I personally like Mario Batali’s arrabbiata sauce, which comes in a jar).  Simmer on low until heated.  Stir in a handful of finely chopped basil.

For the mackerel:

Salt and pepper both sides of the filets.

In a non-stick pan, heat a drizzle of olive oil.  Lay down the filets, skin-side down, and sear for about 6 minutes, or until the skin is crispy, on medium high heat.  Turn over, and cook for another 3 minutes.  Take off the heat, and let it rest for a few minutes.

Pour the tomato sauce in a bowl, and gently place the mackerel filet on top.  Garnish with a few fresh basil leaves.  Enjoy! x

Sunday Roast: Roasted Garlic/Onion Parsnips + Roasted Leg of Lamb

25 Jan

Roasted parsnips are a new vegetable dish in our home.  I’d never cooked parsnips before, but turns out they are quite easy to roast.  A little sweeter and nuttier than carrots, parsnips pair very nicely with slow-roasted lamb — and together, they make a great Sunday dinner!  My favorite recipe for a slow-roasted lamb is Jamie Oliver’s “Incredible Roasted Shoulder of Lamb” — although the recipe calls for the shoulder, you could also apply the roasting method on a leg, which is what I did.

As for the parsnips, here’s how I  cooked them:

Preheat the oven to 400F (or about 200C).  Peel the parsnips and cut them into approx. 1/2 inch slices; lay them out in a baking dish.  Chop up a red onion (or 2, if you like red onions); peel and halve 6 or so cloves of garlic.  Add some sprigs of thyme or rosemary.  Drizzle with olive oil, season with salt and pepper, and mix.  Add about 3 tablespoons of water.

Cover tightly with foil, and put in the oven.  After about 20 minutes, take off the foil.  Toss the parsnips/onions/garlic, and continue to roast for another 20 minutes or so, until tender.  I like to keep moving the vegetables, so that they brown evenly.  If you want to crisp up the edges, broil for 5 minutes at the end.

The turnips keep for several days and make for a delicious sweet-ish veggie snack!

Simple Dishes: Seared Duck Breast + Broccoli

22 Jan

Seared duck breasts are surprisingly simple to make.  We love duck —  they make a great departure from chicken, beef, pork, lamb… the usual meats we eat.

Here’s how I usually sear duck breasts:

Rinse and pat-dry the duck breasts.  Score the skin side — I like to make the cross-hatch quite small, so that the fat really renders out and makes the skin crispy.  Salt and pepper both sides, and let it stand at room temperature for half an hour.

Heat a pan/skillet on high.  When hot, place the duck breasts, skin-side down, in the pan/skillet.  Sear the skin for about 7 minutes, until the skin is crispy and a golden brown.  Turn, and sear the meat-side, for about 6 or 7 more minutes for medium-rare (depending on size).  Transfer onto a plate and cover with foil, and let it rest for at least 5 minutes.

(**While the duck is resting, I sauteed some broccoli and garlic as a accompaniment for the duck.)

Slice the duck breast thinly.  Enjoy!