Salmon Rice Bowl With Green Curry Creamed Spinach

January 4, 2023January 4, 2023 Belinda

Recipe by Kendra Vaculin

Serves 4

10 oz. fresh (or frozen, thawed) spinach
½ tsp. Diamond Crystal or ¼ tsp. Morton Kosher salt, plus more
4 x 4–6-oz. salmon fillets, preferably skinless
Freshly ground black pepper
2 tsp. extra-virgin olive oil
3 garlic cloves, finely grated
1x 1″ piece ginger, scrubbed, finely grated
2 tbsp unsalted butter
1 tbsp all-purpose flour
3 tbsp Thai green curry paste
¼ tsp. (or more) crushed red pepper flakes
1¼ cups heavy cream, divided
2 tbsp (or more) fresh lime juice
Cooked jasmine rice (for serving)
½ cup store-bought fried shallots
Cilantro leaves with tender stems and lime wedges (for serving)

Cook 10 oz. fresh spinach in a medium pot of boiling salted water, stirring, just until wilted and bright green, about 1 minute. Drain well. (Or, drain 10 oz. frozen spinach, thawed.)

Wrap spinach in a clean kitchen towel and squeeze firmly over sink to expel as much liquid as possible. Transfer to a cutting board and coarsely chop.

Pat four 4–6-oz. salmon fillets, preferably skinless, dry with paper towels; season on both sides with kosher salt and freshly ground black pepper. Heat 2 tsp. extra-virgin olive oil in a large nonstick skillet over medium-high. Working in batches if needed, cook salmon, undisturbed, until golden underneath, about 4 minutes. Turn fillets over and cook until golden on the other side and just cooked through, about 2 minutes. Transfer to a plate.

Wipe out skillet and reduce heat to medium-low. Cook 3 garlic cloves, finely grated, one 1″ piece ginger, scrubbed, finely grated, and 2 Tbsp. unsalted butter, stirring often, until butter melts and foams, about 1 minute. When foam has subsided, add 1 Tbsp. all-purpose flour to pan and cook, stirring often, until mixture is mostly smooth and golden in color with no patches of dry flour, about 2 minutes. Mix in 3 Tbsp. Thai green curry paste, ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt, and ¼ tsp. crushed red pepper flakes. Cook, stirring often, until paste is fragrant and a shade darker in color, about 2 minutes. Stirring constantly, pour in 1 cup heavy cream in a few additions, stirring until fully incorporated after each. Bring to a simmer and cook, stirring often, until bechamel is slightly thickened, about 2 minutes. Stir in spinach and cook, stirring, just until spinach is heated through, about 1 minute. Season generously with pepper, then stir in 2 Tbsp. fresh lime juice and remaining ¼ cup heavy cream. Taste and add more salt, red pepper flakes, and lime juice as needed.

To serve, scoop cooked jasmine rice into bowls. Divide salmon among bowls, breaking fillets into large pieces, then spoon spinach over. Sprinkle with ½ cup store-bought fried shallots, dividing evenly; top with cilantro leaves with tender stems. Serve with lime wedges for squeezing over.

Breakfast · Egg based · Fruit

Salmon and spinach risotto with poached egg and herb cream

March 17, 2022 Belinda

This is definitely a rich dish, but an excellent one for a Sunday brunch (serve something simple like roast or poached fruit afterwards – keep it simple). It makes a good, luxurious Friday night supper as well.

Recipe from Diana Henry

Serves 4

Ingredients for the herb cream
15g butter
1 shallot, very finely chopped
½ tsp flour
175ml double cream
1 tsp Dijon mustard, or to taste
½ tbsp each parsley and chervil, finely chopped
Leaves from 2 sprigs tarragon, chopped
Juice of ½ lemon, or to taste

For the risotto
30g butter
1 large leek, washed and sliced
200g risotto rice
200ml dry vermouth
700ml chicken stock
125g baby spinach leaves
200g hot smoked salmon, broken into chunks, skin discarded
4 medium or small eggs

Make the cream first – you can reheat it at the end. Melt the butter in a small pan and sauté the shallot until it softens. Stir in the flour for about 1 minute. Take the pan off the heat and gradually add the cream.
Return it to the heat and gently bring the cream to the boil. Turn the heat down, add the rest of the ingredients, and season.
Let the cream simmer for a couple of minutes until the flavors of the herbs come through. Check for seasoning – you may want to add a little salt, lemon juice or mustard.

For the risotto, melt half the butter in a saucepan. Add the leek and a splash of water. Cover and sweat for about 15 minutes (stirring occasionally).
Add the rice, making sure it’s nicely glazed with the fat. Add the vermouth and let it bubble, stirring until it’s absorbed.
Get your stock simmering and add it slowly, one ladle at a time. Make sure the liquid is fully absorbed before adding more. Stir constantly during this stage, which should take about 20 minutes. Use boiling water if you run out of stock.
Stir in the spinach, which will wilt, then gently stir in the salmon – you don’t want it to break up too much. Check for seasoning and stir in the rest of the butter.
Cover with a lid while you quickly poach the eggs and reheat the herb cream.
Serve the risotto topped with an egg and spoon on the herb cream. Serve immediately.

Pasta · Vegetable sides · Vegetarian pasta

Creamed spinach pasta

August 3, 2021August 3, 2021 Belinda

This pasta nods to everyone’s favorite steakhouse side, and it comes together in no time, making for a fine weeknight meal. One full pound of fresh spinach is cooked down in garlicky butter before cream is added, then simmered until thickened.
The cooked pasta is added directly to the sauce, then tossed with ricotta cheese for even more richness.
Fettuccine or tagliatelle pasta work best, but the creamy sauce will cling to any long noodles.
Top with toasted pine nuts, walnuts or hazelnuts for crunch, or leave the nuts out entirely.
Serve as a side to grilled steak, chicken or fish, or serve it on its own, paired simply with a glass of bubbles.

Recipe by Colu Henry for the New York Times

Serves 4-6

1 cup whole-milk ricotta
Kosher salt and black pepper
1 lb long pasta, such as fettuccine or tagliatelle
3 tbsp pine nuts (optional)
4 tbsp unsalted butter
5 garlic cloves, thinly sliced
1 lb fresh baby spinach
1 cup heavy cream
1/2 tsp grated nutmeg
Grated pecorino or Parmesan, for serving

Add the ricotta to a large bowl; season well with salt and pepper and set aside.
Bring a large pot of well-salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve 1 cup of pasta cooking water and drain.

Prepare your sauce while the pasta cooks: If using, cook the pine nuts in a deep 12-inch skillet over medium heat until toasted, stirring occasionally to make sure they do not burn, 2 to 3 minutes. Transfer to a small bowl.
Wipe the skillet clean and melt the butter over medium-low heat. Add the garlic and sauté until pale golden, about 2 minutes. Add the spinach, stirring it in by the handful if needed, and cook until it wilts, adding a few tablespoons of the pasta water to help it along if needed, about 4 minutes. Season with salt.
Add the cream, bring to a simmer over medium heat and cook until sauce begins to thicken slightly, about 2 minutes more. Stir in the nutmeg then season with salt and pepper. Add the cooked pasta directly to the skillet and toss until the noodles are glossy with sauce.
Turn off heat and stir in the prepared ricotta, thinning the sauce with a bit of pasta cooking water if needed. Taste and adjust seasonings as needed. Divide among bowls.
Top with pine nuts, if using, and pass grated pecorino or Parmesan at the table.

Pasta · Vegetarian pasta

Spicy Butternut Squash Pasta With Spinach

December 12, 2020December 12, 2020 Belinda

Here’s a vegetable-filled pasta bake that comes together in under an hour. The most time-consuming part of this recipe is prepping the squash. You can buy precut squash, or cut it yourself.
If you’re sensitive to heat, leave out the jalapeños, or remove the seeds before slicing into rounds and placing on top.
Recipe by Yasmin Fahr

Serves 4

Kosher salt
3 tbsp olive oil, plus more for serving
1 medium butternut squash (about 2 1/2 pounds), peeled, seeds removed and cut into 1/2-inch cubes (about 6 cups)
1 tbsp ground cumin (see Tip)
½ tsp red-pepper flakes, plus more as needed
1 lb penne or other tubular pasta
1 cup vegetable broth
¾ cup grated Parmesan
3 packed cups baby spinach
1 (8-oz) ball fresh mozzarella, torn into bite-size chunks
1 jalapeño, sliced into rounds
⅓ cup flat-leaf parsley and tender stems, roughly chopped

Bring a large covered pot of heavily salted water to a boil.

Meanwhile, in a 12-inch ovenproof skillet with high sides and a tight-fitting lid (or a Dutch oven), heat the oil over medium-high until shimmering. Add the squash and season with salt, cumin and red-pepper flakes. Cook, stirring every minute, until squash becomes browned in spots and feels just tender, 6 to 8 minutes.

Meanwhile, heat the oven to 400 degrees.

Add the pasta to the boiling water and cook, uncovered, until not quite al dente, 3 to 4 minutes less than the package instructions. (It should be a little too firm to the bite.) Reserve 1 cup of the pasta water and drain. If the pasta is done before the squash, then stir in a drizzle of olive oil so that it doesn’t stick together.

When the squash is just tender, add the broth. Bring to an active simmer, cover and cook, stirring occasionally, until the squash is soft and easily mash-able, 10 to 12 minutes.
Turn off the heat, then use a potato masher or the back of a wooden spoon to crush about half of the butternut squash and leave the rest chunky. Season the squash to taste, keeping in mind that salty Parmesan will be added soon.

Add the cooked pasta to the skillet along with 1 cup reserved pasta water and 1/2 cup grated Parmesan, stirring vigorously to combine. Stir in the spinach one handful at a time until it shrinks down a little.
Sprinkle the top with the remaining 1/4 cup Parmesan, the mozzarella and jalapeño, then place in the oven, on a sheet pan if you are worried about dripping.

Cook until the top is melted and browned in spots, 12 to 15 minutes. Drizzle with olive oil, top with parsley and serve.

Tip
If you have a preferred curry powder, then you can use 1 to 3 teaspoons of that (according to taste) in place of the cumin and red-pepper flakes.

Pasta · Vegetarian pasta

One-Pan Orzo With Spinach and Feta

October 12, 2020 Belinda1 Comment

Similar to spanakorizo, a Greek spinach and rice dish, this easy, meatless meal features orzo, spinach, peas and scallions. It is deeply satisfying but still on the lighter side of pasta recipes, thanks to all those vegetables.
A little feta gives it creaminess and tang, while some lemon zest brightens everything up. It makes a complete meal on its own, or, if you’re looking for something more substantial, serve this as a hearty side dish to roasted meats or fish.

Recipe c/o Melissa Clark

One-Pan Orzo With Spinach and Feta

Serves 4
2 tbsp unsalted butter
4 large scallions, trimmed and thinly sliced
2 large garlic cloves, minced
8 oz baby spinach leaves (8 cups), coarsely chopped
1 tsp kosher salt
1 ¾ cups chicken or vegetable stock
1 cup orzo
1 tsp finely grated lemon zest (from 1 lemon)
¾ cup crumbled feta (3 ounces), plus more for garnish
½ cup frozen peas, thawed (optional)
1 cup chopped fresh dill, or use parsley or cilantro

Heat a 10-inch skillet over medium, then melt butter, 30 seconds to 1 minute. Stir in about three-quarters of the scallions (saving some of the green parts for garnish) and garlic, and cook until softened, stirring frequently, about 3 minutes.
Stir in spinach, adding in batches if it doesn’t all fit in the pan at once, and 1/2 teaspoon salt. Continue to cook, stirring occasionally, until spinach is wilted, about 5 minutes.
Stir in stock and bring to a simmer. Stir in orzo, lemon zest and remaining 1/2 teaspoon salt. Cover and simmer over medium-low heat until orzo is nearly cooked through and most of the liquid is absorbed, 10 to 14 minutes, stirring once or twice.
Stir in cheese, peas (if you like) and dill, cover the pan, and cook for another 1 minute, to finish cooking and warm the peas. To serve, sprinkle with more cheese and the reserved scallions.

Dairy-free · Gluten Free · Vegan · Vegetable sides

Catalan-style Spinach with Pine Nuts and Raisins

September 5, 2020September 5, 2020 Belinda

This is a lovely recipe from Jose Andres

Serves 4

2 tbsp Spanish extra-virgin olive oil
1 golden delicious apple, peeled, cored, and cut into ¼-inch cubes
4 tbsp pine nuts
4 tbsp seedless dark raisins
10 oz baby spinach, washed and whole
Salt to taste

In a large skillet, heat the olive oil over a high flame. When the oil is very hot, add the apple cubes and sauté until slightly browned, about a minute. Add the pine nuts to the skillet and cook another 20 seconds until slightly browned. Keep the pan moving so the ingredients don’t burn.

Add the raisins and sauté another 20 seconds. Add the spinach and sauté briefly until the spinach starts to wilt. Remove from the heat; the spinach will continue to wilt off the flame. Add salt to taste and serve immediately.

Asian flavors · Dairy-free · Gluten Free · Rice · Vegan

Coconut Spinach Rice Pilaf

April 5, 2020 Belinda

Recipe from “Veggie Society”

I figure it’s a great time to eat more vegetarian recipes what with the difficulty of finding what you need in the supermarkets these days, and trying to eat as well as possible

A one-pot wonder filled with fiber and nutrition, vegan and gluten-free, quick cook brown rice is toasted with aromatics pilaf style, then slowly simmered to perfection in a green broth made from coconut milk and baby spinach.

About the Rice:
This recipe can be made with pretty much any type of rice you might have in the pantry so long as you adjust the cooking time according to package directions. For regular brown rice grains you’ll want to give it a good 45 minutes to fully cook and allow to steam an additional 10 or so off the heat

Screen Shot 2020-04-05 at 8.36.44 AM

Serves 6
2 cups quick cook brown rice or regular brown rice (see notes above) rinsed & drained well
4 cups baby spinach
2 X 13.5 oz cans coconut milk organic
1 yellow onion diced
3 cloves garlic minced
1 stalk lemon grass, bruised (OPTIONAL)
sea salt + black pepper to taste
1 lime or lemon cut into wedges

Rinse the rice until the water runs clear then drain well.
Preheat a medium heavy bottom stock pot over low flame and saute the onion with a pinch of salt in a little drop of oil or veggie stock.
Stir in the garlic and cook a few seconds just until fragrant then add the rice. Give everything a good stir and allow to cook together for a a couple of minutes while you make the spinach coconut broth.

To make the broth: add the coconut milk and baby spinach to a powerful blender together with 1.5 tsp salt. Blend until smooth then pour over the rice. Bring to a simmer and add the bruised lemon grass if using.

Turn the heat to low and make sure the rice continues to simmer. Cover with a lid and cook for 20 minutes or adjust timing according to the instructions on the package of rice you are using. After 20 minutes remove from heat but leave the lid on and allow the rice to continue steaming for an extra 10 minutes.
Remove the lid and fluff with a fork. Discard the lemon grass, taste and adjust seasonings with salt and pepper then hit it with a good squeeze of fresh lime or lemon.

Serve hot topped with toasted coconut flakes, crispy fried onions, sesame seeds, scallions. chives or your favorite fresh herbs.

Notes
To adapt this recipe you can make a Lemon Grass Turmeric Rice by replacing the spinach with 1.5 teaspoons turmeric and 1 inch of ginger root or ginger powder. Absolutely divine!

Asian flavors · Fish · Pasta · Soup

Teriyaki salmon bowl with udon noodles and spinach.

May 30, 2019May 30, 2019 Belinda

This is a delectable and light dish packed with flavor. It’s very low calorie and you’re going to love it!

Screen Shot 2019-05-30 at 10.17.14 AM

Serves 4

8 cups dashi broth (You can buy this ready made)
2 tbsp soy sauce
2 tbsp mirin
1 knob fresh ginger (about 2 inch piece)
13 oz dried udon noodles
4 small salmon fillets, skinned
1 bunch spinach, washed
4 green onions, sliced on the diagonal

Teriyaki sauce
2 tbsp dark soy sauce
1 tbsp sake
1 tbsp mirin
1 tbsp peanut oil
1 tsp sugar

For the teriyaki sauce

Combine the dark soy, sake, mirin, oil and sugar in a small pot and heat, stirring, until sugar has dissolved. Set aside.
Heat the dashi in a second pot and add the soy and mirin. Peel the ginger, cut into cubes and crush in a garlic press to get 1 tbsp ginger juice. Add the juice to the broth and adjust the flavorings to taste.
Cook the noodles in plenty of boiling water until al dente, about 8 minutes.Drain and rinse in cold water, cover with plastic wrap and set aside.
Brush the salmon with the teriyaki sauce and grill on a hot well oiled grill, or a heavy cast iron flat pan, leaving the inside lightly pink.
Bring the dashi broth to just below a boil and add the noodles to the broth for 30 seconds to heat through, then divide the noodles among 4 warmed bowls.
Dip the spinach leaves briefly into the broth to wilt them and distribute them among the bowls.
Ladle the hot broth into each bowl and top the noodles with the grilled salmon, broken into large chunks or left whole.
Scatter the green onions on top and serve with chopsticks and spoons.