Tender flaky wild caught Alaskan salmon, prepared with a honey-miso glaze, that delicately sits over a bed of silky noodles, mango, avocado, radicchio, carrots, mint, basil, and peanuts tossed with a tasty refreshing vinaigrette.
It is a long list of fresh ingredients, but do not let the long list deter you.
If you are able to boil noodles, tear mint, shredded vegetables and open an oven door, you can handle this wonderfully delicious Thai Salmon Noodle Bowl.
What Is Radicchio
Radicchio, also known as Italian chicory, is a type of leafy chicory featuring dark reddish-purple leaves and white veins.
Though commonly mistaken for red cabbage or lettuce, radicchio has a distinctly bitter taste that goes well with many Italian dishes.
It’s a traditional ingredient in the Mediterranean diet, which emphasizes whole plant foods.
What Ramen Noodles To Use
Ramen noodles are made with wheat flour that can be cooked and dehydrated after frying.
On the other hand, fresh ramen noodles are made with a combination of eggs, wheat, and alkalized water.
Why alkalized water? Alkaline water helps to give that unique and special springy texture to the noodles.
These noodles also have that slurping texture because it’s made with the combination of gluten flour and higher protein count as well.
These noodles have yellow tones that are available in straight and wavy forms.
Some scientific research, though not conclusive, has suggested that consuming instant ramen noodles two or more times a week can increase the likelihood of developing heart disease, as well as diabetes and stroke, especially in women.
To make a fresh Thai Salmon Noodle Bowl, we suggest using all fresh ingredients, including fresh, not dehydrated, Ramon noodles.
Thai Salmon Noodle Bowl
4 6-ounce wild-caught sockeye salmon filets
1 tablespoon white (shiro) miso
1 teaspoon sherry vinegar
1 teaspoon honey
1 tablespoon sesame seeds
1/4 cup lime juice
1/4 cup peanut oil
1 tablespoons fish sauce
1 tablespoon lite soy sauce
2 tablespoons honey
1 tablespoon toasted sesame soil
1 teaspoon chili paste, optional
1 teaspoon lime zest, grated
1 garlic clove, minced
1 1/2 inch ginger, peeled and grated
8 ounces ramen or lo mein noodles
2 cups arugula
1 cup watercress, stems removed
1 cup radicchio, finely shredded
2 medium carrots, peeled and grated
2 fresno chilies, thinly sliced
1/2 cup loosely packed cilantro
1/2 cup loosely packed mint leaves, torn
1/2 cup loosely packed basil, torn
1/4 cup roasted and salted peanuts
1 large mango, peeled, cut into 1-inch cubes
1 hass avocado, cut into 1-inch cubes
Scallions, thinly sliced
Preheat oven to 425°F.
Place salmon on a baking sheet lined with parchment paper.
In a bowl, mix to combine miso, vinegar, and honey. Brush mixture onto salmon evenly and top each filet with sesame seeds.
Roast salmon for 10 to 12 minutes (10 minutes for medium-rare / 12 minutes for medium) until it easily flakes with a fork.
While the salmon is cooking, boil the ramen noodles according to the package instructions. When complete, rinse briefly with cool water to stop the cooking process.
To make the vinaigrette, whisk lime juice, peanut oil, fish sauce, soy sauce, honey, sesame oil, chili paste, lime zest, garlic, and ginger in a bowl.
In a large bowl, toss to combine noodles, arugula, watercress, radicchio, carrots, chilies, cilantro, mint, basil, peanuts, and vinaigrette. Add mango and avocado and gently toss.
Divide noodles into serving bowls, top with salmon, and garnish with scallions.
It looks as though bacon will always rule as king of the breakfast meats. Interesting enough, we don’t reach for bacon near enough to add great flavor and fat to other meals, like lunch or dinner. The addition of bacon to other dishes can be a good way to enjoy its smoked flavor.
Do you know the process of smoking bacon?
Chef Jeff Raycroft explains that homemade smoked bacon is a simple process. Jeff says the bacon should be hot smoked in a smoker that has reached an internal temperature of at least 150 degrees Fahrenheit.
When the smoker is ready, the bacon should be hung or placed on racks and smoked until the internal temperature reaches 150 degrees Fahrenheit. Afterward being smoked, the meat needs to be cooled and sliced.
If using charcoal in your smoker, add soaked wood chips directly on top of the charcoal then a water bath added above that to keep humidity up in the smoker which stops the meat from being dried out.
Butterfly the chicken by running a sharp knife horizontally through the thickest part of each breast. Place one hand on top of the breast to stabilize while holding the knife parallel to the work surface while cutting. Do not cut all the way through.
Open the breast so both halves can lie flat. Season the exposed surface with salt and pepper, then add 1/4 of the ricotta cheese, crumbled smoked bacon, and sliced basil leaves to each breast.
Fold the breasts in half so the cheese mixture is surrounded by chicken breast on the bottom, back and top. Secure with long wooden toothpicks, if desired.
Heat olive oil over medium-high heat in a large oven-safe skillet. Once hot, add the stuffed chicken breasts to the pan to sear.
Once browned on the bottom, carefully turn each breast over and repeat on the other side. Season top and bottom with salt and pepper, if desired, during this process.
Place skillet in preheated oven and cook until an instant read thermometer reads 165 degrees when inserted, approximately 25-30 minutes. Remove from the oven and cover until ready to serve.
A few minutes before removing the chicken from the oven, start making the balsamic glaze. Heat balsamic vinegar in a small sauce pan over medium-high heat.
Stir while heating until the vinegar is reduced to about 1/3 of its original volume. It will form a thick, syrupy consistency when it is ready.
To serve, place a stuffed chicken breast on each plate and drizzle with balsamic glaze. Pairs well with a mixed green salad or roasted vegetables.
Avocados have a lot of descriptive words to explain its flavor. Such as a creamy, buttery, and smooth fruit, with distinctive colors like bright yellow and green. Their aroma can be described as floral, green, grassy, freshness, and earthy.
The texture of the fruit is a butter rich melt in your mouth taste and feeling.
How To Pit An Avocado
Pitting an avocado is not hard at all. As a matter of fact you can become a pro in no time once you know the technique.
The appearance of a ripe avocado will vary based on the avocado you are selecting.
The Hass variety is one of the creamiest, making it suitable for spreads, dips, and any recipe requiring mashed avocado. Other varieties are firmer and better when consumed in whole slices or chunks.
The way to tell if the avocado is ripe or not is to hold the avocado in one hand, and place the thumb of the other hand over the small stem, then gently try and see if you can move the stem.
If stem is firmly in place and cannot be easily removed, that is an indication that the avocado is still not ripe.
The fruit should be fairly heavy and free of blemishes.
To ripen an unripe avocado for use, place it on the counter at room temperature for 3 to 5 days. It would be best not to refrigerate it, as refrigeration halts the ripening process, so you should not store unripe avocados in the refrigerator unless they have already been cut open.
Avocados ripen after they are harvested and not on the tree. If you are picking an avocado off a tree, you should pick a large one with even, dark coloring and a firm texture. After picking it, you will need to let the fruit harden on the counter for 2 to 7 days before it will be ripe and be ready to eat.
If you do not plan to eat the avocado immediately, it is in your best interest to buy an avocado that is still unripened. A ripe avocado will usually only last for a few days in the refrigerator.
To speed up the ripening process, place the avocado in a brown bag with an apple or a banana. These two fruits will release a gas called ethylene, a chemical linked to the ripening process.
Here is our featured recipe using an avocado.
Tuna Salad Stuffed Avocado
1 lemon, juiced, to taste
1 tablespoon chopped onion, to taste
5 ounces cooked or canned wild tuna
2 sprigs fresh dill, chopped
Himalayan salt and fresh black pepper to taste
Cut the avocado in half and scoop the middle of both avocado halves into a bowl, leaving a shell of avocado flesh about ¼-inch thick on each half. Cut removed flesh into small chunks.
Add lemon juice and onion to the avocado in the bowl and mash together. Add tuna, avocado chunks, dill, salt and pepper, and stir to combine. Taste and adjust if needed.
Chili peppers and other hot spices have been discovered and used by humans for thousands of years. The peoples of Mexico, Central America and South America have used chili peppers for more than 6,000 years, either used in culinary dishes, or in religious rites.
The chili peppers were discovered in the America’s in the 16th century, and taken to Europe and on into Africa and Asia.
The chili pepper has been altered over the years through selective breeding. The first known commercially bottled hot sauces in North America appeared in Massachusetts (USA) in 1807.
The well known “Tabasco sauce” appeared in 1868 in the United States, and in 2010 to present, Tabasco sauce was number 13 on the best-selling list of condiments sold in the United States.
Frank’s Red Hot Sauce is a formulated sauce for use with the creation of Buffalo wings, and is the 12th best-selling hot sauce.
The 2001 published book “The Handbook of Herbs and Spices,” is used as a standard reference for all manufacturers using herbs and spices, including the chili pepper in their products, and the book notes the Carolina Reaper as the world’s current hottest pepper.
One unchangeable and not widely known fact about the chili pepper…is they are a fruit. Yes most chili peppers can contain up to 170% of your daily need for vitamin-C.
But not to worry, the bell pepper is the sweeties pepper, and you need only 1 whole medium pepper or 3 mini-sweet peppers to receive your daily vitamin-C needs, without the heat.
Here’s a recipe we found by the Insane Chicken to celebrate this day, National Hot Sauce Day. make the pepper sauce if you dare in your own kitchen, or you can purchase it. The Zest Fest name the sauce a 2015 Golden Chili Winner (check out their website…featuring ZestFest 2016 – January 29-31 zestfest.net).
Are you wondering about fennel? Well, fennel is a bulb shaped vegetable with tall, thin, wispy, fronds that have the appearance of dill.
Though the two are from different plant spices. Dill is from the celery family, and fennel is from the carrot family.
Apart from the crunchy rather spicy vegetable, the fronds can be used in salads as well.
Fennel is a firm and crunchy vegetable, and has a flavor much like licorice and anise. Sometimes in the market, the produce worker will refer to fennel as anise, though it is not. Just like comparing yams and sweet potatoes, also very different from one another.
Now for our featured recipe: – Citrus Fennel and Avocado Salad – and here is what you will need.
1 tablespoon fresh thyme, remove leaves from stems
2 tablespoons fresh Italian parsley chopped
3 tablespoons extra-virgin olive oil
Juice of 1 lemon
1 large pink grapefruit, peeled and pith removed, cut segments into 3’s
1 large navel orange, peeled and pith removed, cut segments into 3’s
1 fennel bulb, quartered and thinly sliced, reserve fronds (optional)
4 cups arugula
1 ripe avocado peeled, seeded and cut into 1-inch chunks
Mix first six ingredients in a large bowl, and set aside.
Prepare fruit, fennel, leaving avocado last so flesh doesn’t brown.
Using a knife remove peel from both the orange and grape fruit. Be careful while cutting away at the peel, so as to remove as little of the fruit as be possible.
Next slice away any white pith, again removing as little fruit as possible.
Add the arugula and fennel to the vinaigrette and mix until well coated.
On individual plate’s spoon salad mix and top with 1/3 cup grapefruit segments and 1/3 cup orange segments. Next add 4 to 6 chunks of avocado. Before serving add a few cut fronds to the plated salad. Prepares about 4 salad plates.
This salad has flavors of the tropic’s, as it contains mango, avocado, and coconut sugar. It is a quick and easy recipe to prepare.
Did you know that mangoes are eaten fresh more than any other fruit in the world?
The mango has been around for some 4,000 years now, and it is biologically a close relative with other flowering plants like the cashew and pistachio trees.
The mango trees originated in sub-Himalayan plains, and there are over 1,000 different varieties, with the Hayden being the most popular.
Image Credit: Wikipedia
Mango trees grow up to 115–131 feet tall, with a crown radius of 33 feet. The trees live a long time, as some specimens still fruit after 300 years. Though not a related tree spices, avocado trees can grow just as tall.
When preparing this recipe, it reminded me of our visited to the south of Mexico were the mango trees grow profusely. We seen young children throwing rocks up into the trees to bring down a mango. Yes, they threw a rock up 115 to 133 feet, and never missed to bring down a ripe fresh mango.
Place all the ingredients in a blender, and blend together for 30 seconds to 1 minute. Set aside.
Unless you have another use for the other half of the citrus half’s, and including the juiced half’s, you can either freeze the juiced rinds and save for zest in another recipe, or slice them up for lemon-lime water.
Plating The Salad
Now that you have your chicken mixture and guacamole prepared, let’s start to plate it.
Add a mixed few hand fulls of baby greens, like spinach, chard, beet greens, and arugula.
Next, using a 5 inch in diameter ramekin, fill chicken mixer to the top, and invert it over the baby greens.
Next, spread some guacamole carefully over the chicken mixture, and enjoy.
Lentils as well as any legume are an inexpensive source of protein, as well as fat-free, high in fiber and rich in a number of essential nutrients. Adding lentils to your diet offers a number of health benefits, from controlling your weight to promoting heart health.
You need 25 to 30 grams of fiber everyday, and one half cup of lentils will supply 8 grams of that fiber. Fiber in foods helps suppress appetite, helping you to manage and maintain a healthy weight. Eating a diet that is rich in dietary fiber also decreases LDL (bad) cholesterol levels in your body.
If you have diabetes or are at risk of developing diabetes, fiber rich foods can also help in the regulation of sugar in the blood stream.
According to the World Health Organization iron deficiency is the most common nutritional disorder in the world, and 1/2 cup of lentils provides 3.3 milligrams in a 1/2-cup serving.
Keep in mind though, that your body can’t absorb as much iron from plant-based foods, including lentils as it does from meat sources. Eating lentils with a food rich in vitamin-C, such as sweet peppers, can help improve absorption.
As you might have guessed by now our featured recipe has lentils, and to help your body take advantage of the iron in them, the recipe includes vitamin-C sources, including green beans, carrots, and celery.
Our featured recipe is: Lentils and Purple Sweet PotatoStew, and here is what you will need.
Prepare vegetables and in a extra- large saucepan, heat oil over medium-high. Add the onion, carrots, celery, and bay leaf. Cook the vegetables while stirring until they are softened, about 5 to 7 minutes. Next add the garlic and curry powder and cook until fragrant, about 1 minute.
Next add 7 cups of fresh water and the green lentils. Turn heat to high and bring to a boil, reduce heat to a simmer, cover the pot, and cook 10 minutes.
Next add the sweet potatoes and continue to cook, with the pot covered, until the lentils and sweet potatoes are just tender, about 15 minutes.
Nest add the green beans and can of diced tomatoes with juice, and cook until warmed through, 2 to 4 minutes. Remove bay leaf from stew pot, and add the chopped cilantro and stir until combined. Season with salt and pepper.
Serve with a dollop of yogurt and whole cilantro leaves. Enjoy!!
Greek food or Mediterranean cuisine has a lot of flavors. Such as olives and olive oil with its three primary flavors: bitterness, pungency (or pepperiness), and fruitiness. There is also lemon juice, cheese, eggplant, zucchini, yogurt, herbs, wine, fish, lamb, poultry, rabbit and pork.
Greek desserts also are known for their use of nuts and honey. Some of the desserts are Baklava, Greek Rice Pudding, and a Quick and Easy Greek Yogurt Dessert, that consists of only 4 ingredients, strained Greek yogurt, sweetened condensed milk, lemon zest and juice.
Greece has a culinary tradition of some 4,000 years. Yes, 4,000 years to perfect their flavorful culinary meals and desserts.
Ancient Greek cuisine rarely included meat in their food preparations as it was not readily available.
But fish was always available, as well as today, their more common source of animal protein.
Their favorite beverages are Portokalada (orangeade) and Lemonada (lemonade). These beverages have been popular in Greece since 1971. These refreshing beverages are served everywhere, in Greek homes, cafes, taverns, and restaurants. They are made with fresh strained orange juice or lemon juice, and mixed with the choice of carbonated water or flat mineral water, and sugar is added to taste.
Greek Marinated Chicken with Butter Leaf Lettuce Salad
First prepare the marinade for the chicken, then set it aside to prepare the salad dressing. Here is what you will need.
Greek Marinated Chicken
1 cup Greek strained yogurt, plain
2 tablespoons extra virgin olive oil
4 cloves garlic, minced
½ tablespoon dried oregano
1 medium lemon
½ teaspoon Himalayan salt
Freshly cracked pepper corns
¼ bunch fresh cilantro
3½ to 4 pounds chicken (mix of drumsticks and thighs)
For the marinade, mix together in a large bowl the yogurt, olive oil, minced garlic, oregano, salt, and freshly crushed pepper corns. After mixng ingredients thoroughly, add lemon zest and lemon juice, and mix in.
Chop a big handful of cilantro, or about ¼ bunch, and stir it into the marinade. You can use parsley, if cilantro doesn’t agree with your palate. We could not find any history of the use of cilantro in Greek food, though cilantro is cultivated in Southern Europe where Greece is found.
Add the chicken pieces and marinade to a large glass bowl, making sure all chicken parts are covered with marinade. Cover the bowl with plastic wrap or aluminum foil, and place in refrigerator for a least 30 minutes.
While the chicken is marinading, make the Herbed Goat Cheese and Pear Dressing for the salad. Here is what you will need.
Herbed Goat Cheese and Pear Dressing
1/3 cup extra-virgin olive oil
3 tablespoons pear nectar
1 1/2 tablespoons white balsamic vinegar
1/2 tablespoon fresh lemon juice
1/4 teaspoon sweet garlic Dijon mustard
One half of a 6-ounce ripe red Bartlett pear, cored and diced, do not peel
1/2 cup crumbled goat cheese, with herbs
1/4 teaspoon Himalayan salt
1/4 teaspoon freshly crushed pepper corns
Blend together in a blender, or food processor the oil, pear nectar, balsamic vinegar, lemon juice, mustard, diced pear, cheese, salt and pepper until smooth.
Pour into your favorite dressing server, or a jar and set aside in the refrigerator.
Next preheat your oven to 375 degrees. If it has been 30 minutes, remove chicken from glass bowl and place into a 9 X 13 glass baking dish.
Bake chicken for 45 to 60 minutes or until chicken is cooked (about 165 degrees internal temperature) and golden brown on top. Set aside to cool about 5 minutes, meantime prepare the Butter Leaf Lettuce Salad.
Here is what you will need.
1 head butter leaf lettuce, cut into 4 wedges
1 avocado, halved, pitted, peeled and sliced
1/2 half of a 6 ounce ripe red Bartlett pear, quartered lengthwise, cored and thinly sliced
1/3 cup pecan pieces
1/3 cup dried fruit mix, such as blueberries, cherries, cranberries, and raisins
Place the Butter leaf lettuce wedges on 4 salad plates or one side of a dinner plate. Arrange the avocado slices, pear slices, pecan pieces, and dried fruit over the lettuce. Drizzle with the dressing.
Next add to each plate two pieces of cooked Greek Marinated Chicken and serve.