May 8, 2020
Author: cochrancj
I am an American expat who loves to explore the world through the plate and is always curious to learn more.
May 7, 2020
Breakfast: Leftover pasta with sautéed zucchini & mushrooms
Lunch: Leftover garlic ginger marinated tofu with kale over sweet potato latkes
Dinner: Basically a repeat of lunch with the tofu swapped out for fried eggs
Buffalo Chicken with Smashed Potatoes
This, admittedly, is a weird one. But bear with me – sometimes those weird-ass Chopped pantry situations work out well.
At the beginning of Quarantine Life, DH brought home a bunch of packets of tuna – one of those was buffalo flavored, and I thought that was just fascinating. Of course, it was the last one left in the pile, and it had me craving wings.
Which of course I had zero ingredients to make – so I had to get a little creative.
Note: Ingredients I wanted but did not have: celery, ranch dressing, cucumbers, pickle relish, capers
gluten-free
Buffalo Chicken with Smashed Potatoes
1 pouch (2.5 ounces) Starkist buffalo chicken
1 scallion
1/2 tsp. celery salt
2 Tbsp. mayonnaise
6 green olives
Black pepper
500g baby potatoes
3 Tbsp. zaatar
Juice of 1 lemon
Oil, salt & pepper
Set your largest pan over high heat. add the potatoes and enough water so they’re 1/2 – 3/4 covered. Boil 10 minutes or until fork tender.
Transfer the potatoes to a prepared baking sheet and smash flat. Spritz with oil and sprinkle with salt & pepper. Bake at 400F for 20 – 25 minutes or until crispy.
Pull and sprinkle with the zaatar and lemon juice.
In a small bowl, combine the buffalo chicken, green onion (diced), celery salt (celery would be great here), mayo, green olives (diced – capers or pickle relish would also be good) and a little black pepper.
To serve, divide the potatoes and chicken salad into two bowls and toss.
Serves 2 for dinner
May 6, 2020
May 5, 2020
May 4, 2020
May 3, 2020
May 2, 2020
Hummus Salmon with Relish
This was one of those providential recipes that just sort of fell together. I was craving a bright salad – where I live, cucumber/tomato salad is ubiquitous – my auto-pilot has Asian flavors on the brain – and I had half a tub of premade hummus that needed using up. And past-me was smart and put two salmon fillets in the freezer. Go, past-me. Thanks for looking out.
gluten-free, pescatarian
Hummus Salad with Relish
First, start the salmon:
1 salmon fillet per person (defrosted if frozen)
Red chili powder
Cumin powder
Salt & pepper
Pat the salmon dry, dust with spices on both sides and pan sautee in a couple spritzes neutral oil until your desired doneness is reached. We like a nice medium.
While the salmon is working, make the relish:
1 medium cucumber, chopped
1/2 pint cherry tomatoes, quartered
1 ounce pickled ginger, minced
2 tsp. sriracha
2 Tbsp. coconut aminos
Juice of 1 lime
I scallion, minced
Combine all relish ingredients and let sit.
To serve:
Leftover rice cooked in chicken stock (I had a mixture of basmati and wild rice I’d made a few days before)
3-4 Tbsp. hummus per person
To assemble, line the bowl with a generous smear of hummus. Top with the rice, lay the fish on top of that and spoon some relish over the whole shebang.
Makes enough relish for 4; the rest is up to you
May 1, 2020
