Sesame-Spiced Turkey Meatballs and Smashed Chickpea Salad

Seamus and I have both been VERY busy this summer. Between our jobs, visitors, and gorgeous Seattle summer, we have barely had any time to just relax and spend time together in the kitchen. We both got home early from work tonight, so we thought it would be fun to try to make this meatball recipe together.

We stopped at the local fancy grocery store (Metro Mart) on our way home to look for Sumac spice, but unfortunately they didn't have it. I googled for substitutions, and decided to use a mixture of lemon rind and salt as a substitute in this dish.

Sesame-Spiced Turkey Meatballs and Smashed Chickpea Salad

Courtesy of Deb Perelman in the Smitten Kitchen Cookbook

Ingredients

Meatballs
1 pound ground turkey
2/3 cup fresh breadcrumbs
1/4 cup water
1 teaspoon table salt
1 large egg
2 garlic cloves, minced
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon Aleppo pepper
Pinch of cayenne pepper
2 tablespoons sesame seeds, toasted
Olive oil to coat pan

Directions

Preheat your oven to 400 degrees. Combine all of the meatball ingredients in a medium bowl with a fork, breaking up the clumps of meat until the ingredients are evenly distributed. Form turkey mixture into golf ball sized balls and arrange them on a tray. Wet hands help them from getting sticky.

Heat a generous slick of oil in a large ovenproof saute pan with a lid. Brown the meatballs in batches, being careful not to crowd the pan or nudge them before they are nicely browned. Transfer the meatballs to a paper towel lined tray and continue to brown all meatballs.

Discard the oil and wipe all but a thin layer from the pan. Return all of the meatballs to the pan, and transfer to preheated oven. Bake until a thermometer read an internal temperature of 160 to 165 degrees, or about 10-15 minutes.

Salad Ingredients

1 and 3/4 cups cooked chickpeas, drained and rinsed
one handful of pitted, halved, and very thinly sliced green olives
1/2 teaspoon ground sumac, plus more for garnish
Chopped fresh parsley
2 tablespoons freshly squeezed lemon juice
1 small clove garlic, minced
pinch of cayenne pepper
1/2 teaspoon table salt
olive oil

Directions

Mix everything but the olive oil in a small to mid-sized bowl. Very lightly smash the chickpea mixture with the back of a fork. Dress the chickpea with a drizzle of olive oil and stir to combine. Adjust seasoning to taste.

Khao Phat Muu

When Seamus and I were considering moving out to the Pacific Northwest, we decided to take a trip to Portland to check it out. We had a fabulous time there hanging out in the bars, restaurants, and parks, and one of our favorite experiences was eating at Andy Ricker's Thai restaurant called Pok Pok. From the drinking vinegar to the chicken wings to the amazing ambiance, we had a great time. When I saw Andy's cookbook at our local library, I knew that I needed to check it out!

Many of the recipes in this book are extremely complicated, filled with obscure ingredients and multiple steps. This recipe is simple, yet delicious. It reminded Shea and I both of the classic take-out Chinese fried rice, but with a fresher and (obviously) Thai spin on it. Suffice to say, I loved it!

Khao Phat Muu

Courtesy of Pok Pok by Andy Ricker

Ingredients
1 tablespoon Thai fish sauce
1 teaspoon Thai thin soy sauce
1 teaspoon granulated sugar
Pinch ground white pepper
2 tablespoons vegetable oil
1 large egg at room temperature
1 ounce peeled small shallots, preferably Asian or very small red onions halved and sliced with the grain (about 1/4 cup)
11 grams peeled garlic cloves halved lengthwise and lighting crushed into small pieces (about 1 tablespoon)
4 ounces boneless pork shoulder, sliced against the grain into approximately 1/8th inch think bite-sized pieces
2 cups Kaho Hom Mali (Jasmine rice); preferable day-old
2 tablespoons thinly sliced green onions, lightly packed, plus a pinch for finishing
1 tablespoon coarsely chopped cilantro, lightly packed

To serve alongside
8 or so 1/4 inch think slices of firm cucumber
1 lime wedge
Phrik Naam Plaa (Fish sauce-soaked chilies)


Directions
Combine the fish sauce, soy sauce, sugar, and pepper in a small bowl and stir well.

Heat a wok over very high heat, add the oil, and swivel it in the wok to coat the sides. When it begins to smoke, crack in the egg (it should spit and sizzle violently and the whites should bubble and puff) and cook without messing with it until all but the center of the whites have set, about 15 seconds. Flip the egg (it is fine if the yolks break) and push it to one side of the wok (up the wall of the wok is fine). Add the shallots and garlic and cook, stirring them (but not the egg) often, until they have lightly browned, about 1 minute.

Add the pork, stir everything together well, and stir fry (constantly stirring, scooping, and flipping the ingredients) until the pork is no longer pink on the outside, about 30 seconds.

Add the rice and stir fry, breaking up the egg a bit, for 30 seconds. Add the fish sauce mixture (add a splash of water if needed to make sure nothings left behind in the bowl) and continue to stir fry until the pork is just cooked through and the flavors have permeated the rice, a minute or so more.

Turn off the heat, stir in the 2 tablespoons of green onions, and transfer the rice to a plate. Top with the cilantro and remaining green onions, and serve with the cucumber slices on the edge of the plate, the lime wedge for squeezing, and the fish sauce soaked chilies in a small bowl to spoon on top.

Pulled Pork Lettuce Wraps

I made this dish for my brothers, Jamila, and Matt a couple of weeks ago, and I have STILL been thinking about how delicious it was. It smelled and tasted so good that we all gobbled it up before I could even snap a picture of it , so there won't be a picture included in this post until I make this recipe again (which I think will be quite soon).

I was initially attracted to this recipe because it was apparently inspired by Momofuku head chef David Chang, who Shea and I both love. I'm also a fan of lettuce wraps in general, so I figured I had to give this dish a try.

When I was first preparing the pork for the slow cooker, I thought that I misunderstood the recipe because of the large amount of salt and sugar that you rub onto the meat. Seamus reassured me that we were doing everything right, and advised me to trust the recipe. And boy, am I glad he did! The pork was perfect completely on its own, and with the added sauce that is included in this recipe, this dish is fabulous.

Pulled Pork Lettuce Wraps

Courtesy of Cooking Light, July 2015 issue

Ingredients

2 tablespoons sugar 

2 1/4 teaspoons kosher salt

1 (2 1/2-pound) boneless pork shoulder, trimmed

1 tablespoon grated peeled fresh ginger

2 tablespoons sherry or white wine vinegar

2 tablespoons extra-virgin olive oil 

2 tablespoons unsalted chicken stock (such as Swanson)

1 tablespoon gochujang (Korean chile paste)

1 1/2 teaspoons lower-sodium soy sauce 

1/4 cup thinly sliced green onions

30 Boston lettuce leaves (about 2 heads) 

1 cup thinly sliced radishes

Lime wedges (optional) 

Preparation

1. Combine sugar and salt in a small bowl. Place pork in a large bowl; rub evenly with sugar mixture. Cover and refrigerate overnight.

2. Preheat oven to 300°. Place pork on a rack set inside a roasting pan. Place pan in oven; bake 4 hours or until a thermometer registers 210°, basting occasionally with drippings. Remove from oven; let stand 30 minutes. Shred pork with 2 forks.

3. Combine ginger and next 5 ingredients (through soy sauce), stirring with a whisk. Stir in onions. Reserve half of sauce. Toss shredded pork in remaining half of sauce. Divide pork evenly among lettuce leaves. Top with radishes; drizzle with reserved sauce. Serve with lime wedges, if desired.

Cornmeal-Dusted (cat)Fish Sandwiches with Tangy Slaw

It's summer time in Seattle, and nothing says summer time like fried fish! We have been eating a fair amount of fish and chips lately (there is a great place called Seattle Fish Co. right near our new apartment), and I swear there is nothing better than a well cooked fish and chips.

I was flipping through a Cooking Light magazine (which, by the way, I am not 100% sure how I started getting), and I saw this recipe for a friend fish sandwich and thought it looked yummy and slightly healthier than my Fish and Chips. We made it tonight with Rockfish instead of Catfish, and we loved it! A little dab of hot sauce on the end really brought this sandwich to a whole new level.

Cornmeal-Dusted (cat)Fish Sandwiches with Tangy Slaw 

Courtesy of Cooking Light July 2015 Issue

Ingredients
4 (5 ounce) catfish fillets (we used Rock Fish)
1/2 teaspoon freshly ground black pepper, divided
1/4 teaspoon kosher salt
1 and 1/2 tablespoon coarse cornmeal
2 teaspoons canola oil
2 tablespoons cider vinegar
2 tablespoons canola mayonnaise
2 teaspoons stone-ground mustard
1 teaspoon sugar
1 cup shredded red cabbage
1 cup shredded green cabbage
1/2 cup thinly sliced green apple
1/2 cup thinly sliced red onion
4 Kaiser rolls, lightly toasted

Directions
1. Sprinkle fish with 1/4 teaspoon pepper and salt. Sprinkle with cornmeal. Heat a large nonstick skillet over medium-high heat. Add oil; swirl to coat. Add fish to pan; cook 4 minutes on each side or until done. Set aside and keep warm.

2. Combine cider vinegar, mayo, mustard, sugar and remaining 1/4 teaspoon black pepper in a medium bowl, stirring with a whisk. Add green cabbage, red cabbage, sliced apple, and red onion; toss to coat. Place 1 fillet on bottom half of each Kaiser roll. Top each serving with about 1/2 cup slaw and top half of roll.

Creamy Zucchini Fettuccine

I have finally started my new job, which means no more sleeping in, going on long walks in the neighborhood, and going to the grocery store 5 times a day. It also means that now that Shea and I are both working (yay!), we don't have as much time to prepare dinner in the evenings when we get home.

We found this recipe from our new favorite cooking resource, Good and Cheap. If you haven't checked this online book out yet, you simply must. It is full of great recipes that are healthy and don't break the bank. This recipe is no exception. It is extremely simple in its ingredients and execution, but this pasta shines in the simplicity. We served it with egg noodles instead of fettuccine, which I think added to the delicate sauce and sweetness of the zucchini. Give it a try!

Creamy Zucchini Fettuccine

Courtesy of Leanne Brown from Good and Cheap

Ingredients
½ lb fettuccine
 4 tbsp butter
 4 cloves garlic, finely chopped
 ½ tsp chili flakes
 2 small zucchini, finely diced
 1 lemon, zested
 ¼ cup cream
 ½ cup Romano or Parmesan, grated
 salt and pepper fresh
 basil, finely chopped (optional)

Directions
Bring a pot of water to boil over high heat. Salt the water liberally. This is how pasta gets salted, so don’t be shy! Most won’t end up in the pasta.

Cook the pasta according to the package directions. I prefer my pasta with some bite, so I drain the pasta just before it’s finished so it doesn’t get mushy when I add it to the vegetable pan to cook slightly more.

Meanwhile, melt a tablespoon of butter in a pan on medium heat. Add the garlic and chili flakes. Let them sizzle for 30 seconds to a minute, then add the zucchini. Stir the vegetables to coat them. Cook for 5 to 7 minutes, stirring occasionally, until some of the water has cooked off and the veggies are tender when stabbed with a fork. Young summer zucchini doesn’t need much cooking. Add the lemon zest. Stir!

Drain the cooked fettuccine and add it to the zucchini pan along with the rest of the butter, the cream, and most of the Romano cheese. Toss the fettuccine around the pan to get everything mixed. Add salt to taste and lots of freshly ground pepper. Top with a bit more cheese and serve immediately.

Pan-Roasted Salmon with Tomato Vinaigrette

We officially moved into our new apartment in West Seattle this weekend! The apartment is a good deal, and is actually probably one of the nicest apartments we have lived in for several years. One of my favorite things about the new apartment is the kitchen. While our kitchen isn't overly fancy, it does have granite counter tops, an oven/stove that works, and enough room for Seamus and me to both be working at the same time.

We made this dish to break in our new kitchen, and boy am I glad we did! Seamus cooked the fish perfectly, following the directions in the recipe exactly. It turned out so well that I think this is how we will be cooking our salmon every time in the future!

Pan-Roasted Salmon with Tomato Vinaigrette

Courtesy of Ted Allen via Food and Wine at http://www.foodandwine.com/recipes/pan-roasted-salmon-with-tomato-vinaigrette

1. 1 pint grape tomatoes, halved
2. 1 medium shallot, thinly sliced
3. 1 tablespoon drained capers
4. 2 tablespoons red wine vinegar
5. Salt
6. 3 tablespoons extra-virgin olive oil
7. 4 center-cut salmon fillets with skin (about 7 ounces each)
8. Freshly ground pepper
9. 1/2 teaspoon ground cumin
10. 2 tablespoons canola oil
11. 1 tablespoon minced parsley
12. 1 tablespoon chopped basil

1. Preheat the oven to 425°. In a bowl, toss the tomatoes with the shallot, capers, vinegar and 1/2 teaspoon of salt.
2. In a medium ovenproof skillet, heat 1 tablespoon of the olive oil. Season the salmon with salt and pepper and add it to the skillet, skin side up. Cook over moderately high heat until well-browned on the bottom, about 3 minutes. Carefully flip the fillets. Transfer the skillet to the oven and roast until the salmon is cooked through, about 7 minutes. Transfer the fish to plates and pour off any fat in the skillet.
3. Place the skillet over moderate heat and add the tomato mixture along with the cumin, canola oil and the remaining 2 tablespoons of olive oil. Cook, scraping up any bits stuck to the skillet, until the tomatoes just soften, about 2 minutes. Pour the sauce over the salmon, sprinkle with the parsley and basil and serve right away.

Butternut Squash Salad with Farro and Pepitas

A lot has happened over the past couple of weeks. Seamus and I both got jobs (yay!), we are moving to a new apartment this week (yay!), and we both had birthdays (double yay!). As such, we have been eating out a lot lately, celebrating with friends and generally feeling good about life.

My job doesn't actually start until April 20th, so I have some time on my hands and should technically still be in saving-money mode. So Shea and I went to the store today to stock up on groceries for the week.

That being said, I have given myself some leniency on cooking almost exclusively out of "Good and Cheap", and decided to check out my favorite blog, Smitten Kitchen, to see if there were any recipes that looked good.  I was immediately drawn to this recipe for a squash and faro salad. Yummy and healthy? Count me in!

I made the dish with some quick-cook farro that I got at Trader Joe's, and substituted sunflower seeds for pepitas and feta cheese for ricotta salata. It turned out great!

Butternut Squash Salad with Farro and Pepitas

Courtesy of Deb Perelman at http://smittenkitchen.com/blog/2012/10/butternut-squash-salad-with-farro-and-pepitas/

Ingredients
1 medium butternut squash (about 2 pounds)
5 to 6 tablespoons olive oil, divided
Salt and freshly ground black pepper, to taste
1 cup semi-pearled farro (see Note up top)
1/3 cup toasted pepitas (I used, and love, the salted ones)
3 ounces ricotta salata or another salty cheese, crumbled or coarsely grated (about 3/4 cup)(omit to make vegan)
1 tablespoon sherry vinegar
1 tablespoon water
1/2 teaspoon table salt
1/2 teaspoon granulated sugar
1/2 small red onion, finely chopped

Directions

Preheat oven to 375 degrees F.

Peel squash, then halve lengthwise and scoop out seeds. Cut squash into approximately 3/4-inch chunks. Coat one large or two small baking sheets with 2 tablespoons oil total. Spread squash out in single layer on sheet. Sprinkle with salt and freshly ground black pepper. Roast until pieces are tender, about 30 to 40 minutes, turning them over halfway through the cooking time. Set aside to cool slightly.

While squash is roasting, cook farro in a large pot of simmering salted water until the grains are tender but chewy, about 30 minutes. (Since there are so many varieties of farro, however, if your package suggests otherwise, it’s best to defer to its cooking suggestion.) Drain and cool slightly.

While squash is roasting and farro is simmering, in a small bowl, whisk together sherry vinegar, water, 1/2 teaspoon table salt and granulated sugar until sugar and salt dissolve. Stir in onion; it will barely be covered by vinegar mixture but don’t worry. Cover and set in fridge until needed; 30 minutes is ideal but less time will still make a lovely, lightly pickled onion.

In a large bowl, mix together butternut squash, farro, red onion and its vinegar brine, the crumbled cheese and pepitas. Toss with 3 tablespoons of the remaining olive oil, use the 4th one only if needed. Taste and adjust seasonings. Eat now or later. Salad keeps in the fridge for up to a week