Tag Archives: greens

Mexican-style Salad

30 Sep

In an attempt to make some healthier choices (I’m even back at the gym after a prolonged absence. Helllooooo, muscles I’d forgotten about!), I’ve been ransacking some cookbooks I haven’t opened in a while for inspiration. In the book Get Naked in the Kitchen, there is a pretty great recipe for a Mexican taco salad bowl. I made minor adjustments to the original to suit both my taste and what was in my cupboard. The end result had everything you could want in a healthy meal: it was filling, it was easy, it had lots of flavour, it was balanced, it came together in 25 minutes and it’s 100% adaptable. You can substitute the lemon juice for any vinegar, the brown rice for white or quinoa, the flavouring of the black beans or the black beans for another kind be it white, pinto, black-eyed peas…whatever you like. You could also throw in some tortilla chips for extra crunch. Give it a go!

Serves 2.

Ingredients

3-4 c greens (I used baby arugula)
2 tb olive oil + 2ts for beans
1 tb lemon juice
1 c brown rice, cooked
1 can black beans, drained and thoroughly rinsed
1 garlic clove, diced
1/2 medium onion, diced
1 ts cumin
1 ts chili powder
splash of water
1/2 sweet pepper, chopped
1 avocado
Salt & pepper
handful of cilantro, chopped

Directions

1. Cook the rice according to directions.
2. In the meantime, heat the 2ts of olive oil in a pan to a medium heat. Add in the garlic and onion and sauté until the onions are translucent, about five minutes.
3. Add in the beans, cumin, chili powder. Toss in salt & pepper to taste. Stir together and then add a couple of splashes of water to the pan. Turn up the heat and cook another 5-10 minutes until the water evaporates.
4. Slice the avocado in half. Remove the pit and cut the flesh into cubes. Season with salt, pepper & lemon or lime juice.
5. Toss greens and red pepper in a bowl with the remaining olive oil and lemon juice. Split evenly on two dishes, making a well in the middle.
6. Plate rice in the well among the greens and then top with beans, avocado, cilantro and hot sauce if you so choose.

Roast Chicken & Smashed Kimchi Potatoes

13 May

In the mood for something easy, something reliable, but with a twist? Try this recipe from Bon Appétit! I had it whipped up in about 40 minutes from the time I turned on the oven to plating. You can find kimchi in most large grocery stores but I got mine at the Lisa Marie market and it was quite tasty. You could also head on over to Koreatown and have fun going through the markets there!

Serves 4.

Ingredients

1.5 lb small potatoes (new, fingerling, whatever you’ve got)
vegetable oil
salt & pepper
4 bone-in, skin-on chicken thighs
2 garlic cloves, grated
1 jar kimchi (roughly a cup) plus 1/4 c liquid
1 tb rice wine vinegar
4 c greens

Directions

1. Preheat the oven to 450. Toss the potatoes with 1 tb of vegetable oil on a foil-lined baking sheet. Season with salt and pepper. Bake 15 minutes, turning once.
2. Rub the chicken thighs with garlic and season with salt & pepper. Heat 1 tb of oil in a pan to medium-high. Place the chicken skin-side down in the pan and cook until the skin is browned and crisp, 10 minutes.
3. Place the chicken skin-side up on the baking sheet and cook for another 15 minutes until the potatoes are tender and the chicken is cooked through.
4. With a large spoon, gently smash the potatoes. Spoon the kimchi over and roast until warmed through, no more than 5 minutes.
5. In the meantime, combine the reserved kimchi liquid, 2 tb of vegetable oil and rice wine vinegar in  a small bowl.
6. Scatter the greens over the chicken and potatoes, drizzle half of the dressing and toss gently. Plate and finish with the rest of the dressing.

chicken kimchi

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