November 20, 2015

Asian Salmon Bowls with Wasabi Soy Vinaigrette

I've made a few Asian salmon bowls in the past that are similar in that they involve a salmon fillet simply pan cooked and set atop of a bowl of rice and some sautéed veggies. This one is different because of the sauce which is excellent (but still easy to make. The wasabi sauce is ever-so-slightly wasabi tasting without the punch that it sometimes packs. I highly recommend making this (takes 15 minutes) and devouring it without guilt :) 

The amazing sauce:
  • 2 tbsp less sodium soy sauce (or GF Tamari)
  • 2 tsp wasabi in tube
  • 2 tbsp mirin
  • 2 tbsp rice wine vinegar
  • 1 tbsp sesame oil
Make the sauce, cook 1.5 cups of brown or white rice according to package directions.

-4 fillets of salmon (16 oz. total)
-2 green onions thinly sliced
-1 ripe avocado, diced 
-1 cucumber, sliced 
-nori wrap, thinly cut
-sesame seeds for garnish 

1. Lightly salt and pepper the salmon onboth  sides and cook for 3-4 minutes on either side over medium to medium high heat. I usually flake a salmon after cooking to make sure there are no more translucent pink parts.
2. Once the rice is done, top it with salmon, veggies, and the vinaigrette. Viola! 

Photo and Recipe from:

November 16, 2015

Thai Basil Beef Stir Fry

One of my favorite things to eat is rice with something spicy, usually a stir fry, and usually with some texture variation i.e. Vegetable crunch. I've been making this dish following a recipe from Half Baked Harvest but have tweaked it enough to make it even faster and maybe even tastier.

One of my favorite things about this recipe is that it uses ground beef which is probably my favorite cut of meat. It's humble, reliably tasty, hard to ruin (doesn't get dry or overlooked easily), and affordable! 

The other thing I love is that I can get every single ingredient from Trader Joe's. I'm a big fan of one-stop shopping and most weeks of the month, I'm able to buy everything at Trader Joe's. This recipe makes it uber easy to do so! 


- 1/2 sweet onion, sliced thin
- 1 red bell pepper, thinly sliced into 2" strips 
-1 cup basil, finely sliced (regular is fine and what I used, but Thai is preferred) 
-1 lb of ground beef (I am a big proponent of 80/20 beef but to each his own)
-4-6 cloves of garlic, minced
-1" ginger, minced 
-1-2 tablespoons of olive oil
-1 jalapeño or 2 Thai chilies (optional)
-1.5 cups of brown rice, uncooked
-1/3 cup of low sodium soy sauce 
-1/3 cup of Thai sweet chili sauce (yay, Trader Joe's has this)

1. Cook the rice according to the package.
2. While the rice is cooking, heat two tablespoons of olive oil in a wok or cast iron (I find these give the cooked items the best texture (not just limp and soggy) over medium heat. Add the ginger and garlic and cook for about 30 seconds. Add ground beef and cook until the meat is no longer pink.
3. Add the onions, bell peppers, and basil (and chilies if you're using them) and cook another minute. Then, add the soy sauce and chili sauce and let cook for a few minutes.
4. Serve over rice with extra basil as garnish. 

November 14, 2015

Olive Oil Lemon Bars

I made these lemon bars for an Italian-themed dinner party and though lemon bars aren't the first Italian dessert to come to mind, I thought the use of olive oil in the curd was enough to justify the recipe's acquiescence with the night's theme. Also, I thought lemon olive oil vinaigrettes work well so why wouldn't a lemon olive oil dessert work well too?

These bars tasted great though the crust wasn't my all-time favorite (a little flavorless - not sweet enough - and too crispy and not buttery enough). The curd was bright and tangy, perhaps a little too much but I think that was because of my lemons this time! Still, a tangy, tart ending to a meal is usually my preference rather than a creamy and heavy one. 

Photo and recipe from:

By the way, that is my favorite crust to curd ratio in that picture but mine came closer to 1:1 in real life, rather than 1.5-2:1. Maybe I cooked the curd too long? 

Blog Archive