I seem to be on a protein bowl kick. I think they’re super fun to make and have endless variations. Low carb, full of flavor and fresh veggies and protein.
This yummy bowl started with blackened shrimp (my new obsession – I use Old Bay Blackening mix, it’s great and not super salty). I simply sprinkle the shrimp with the seasoning and saute them quickly in my wok. When cooked, I removed the shrimp from the wok and quickly stir fried the black beans, diced tomatoes, red bell pepper, red onion, and jalapeno.
For the layers I started with spaghetti squash (which I had leftover and just warmed up) followed by the stir fried veggies, shrimp, avocado and a little cheddar to top it off.
What to do with leftover steak, shrimp, chicken or other protein? Make a protein bowl (inspired by my favorite quick eatery – when we actually had to leave the house to work – Dos Toros). It’s very easy to prepare and assemble. I warmed up my leftover steak (cut into small cubes) in a pan. I also warmed up some black beans in a separate pan. When it’s all warmed up simply layer ingredients in your bowl: first beans, then steak, then top with whatever you like. I topped this bowl off with san marzano tomatoes diced up, diced red onion, chopped fresh avocado, fresh chopped jalapeno then a handful of shredded cheddar. I also added a few julienned fresh mint leaves from the garden just to give it a pop. You can toss this all under a broiler for a few minutes to melt cheese or just go for it as is!
Sometimes you just don’t need a big meal. Tapas, mezze, antipasto, appetizers, whatever you call it, it’s fun to make and to share.
Last night we plated up some mortadella, prosciutto, gouda, homemade pickles, pepperoncini and fresh bruschetta.
Add a nice crusty baguette or warmed pita bread and you’re all set!
(And the wine, don’t forget the wine!)
Pro-tip: The bruschetta is super easy to pull together. I dice up some really ripe plum or san marzano tomatoes (if I can find them), add minced garlic and diced red onion to taste and season with kosher salt, fresh cracked pepper and a little dried oregano. Let it marry for about an hour in the fridge. Meanwhile, cut the baguette into 1/2 inch slices and brush one side with a little EVOO. Then to toast – I toast only one one side, leaving the other side softer. I do this so the crouton doesn’t break into a million pieces when you take a bite of it. When cooled top (the toasted side) with about 1 teaspoon of tomato mixture, plate and serve!
I made a healthy version of real comfort food the other night. Turkey meatloaf with spinach and feta in the mix! Super tasty, not at all dry and tons of flavor. I just mixed a package of fresh ground turkey meat with about 1/4 cup of fresh crumbled feta cheese, chopped up sauted spinach and seasonings (I used fresh basil and mint since they’re growing on my patio). Mix well, put in small baking dish, and pop in the oven at 350 for about 30 minutes, Voila! Serve with a side salad, cannot get easier than this!
Pro-tip: you can use any cheese you like that melts well, also you can switch up the veggie too, maybe broccoli rabe or kale? Corn?
I know I have written about this recipe before but this time it was exceptionally delicious. I prepare veal shanks almost the same way as oxtails. In this instance instead of using sofrito I used diced red tomatoes, garlic and white wine. I think browning the lightly floured and seasoned meat prior to slow cooking in this dish is especially important, as is deglazing the pan with a little wine and/or broth and adding to crockpot. I also made a very simple marinara sauce that, when the shanks were cooked (six hours on high in the crock pot), I infused with about a cup of the sauce from the crockpot. I served this dish over cappellini, which really complimented the complexity and richness of the main dish. See my previous post for details: https://anniesday.com/2020/12/07/grabbing-the-bull-by-the-horns/
The fun part of making a frittata is that it’s a great way to get rid of leftovers. In this case we had some potatoes, broccoli rabe and a few kalamata olives from apps the night before. I employ my cast iron skillet for this meal. Since I learned how to take care of this persnickety, heavy pan it has become my favorite.
To make any frittata, start by sauteing your veggies in a little EVOO. When veggies are warmed up (remember I used leftovers so they’ve already been cooked) add a tablespoon of butter and spread veggies out evenly on bottom of pan. Pour in your well scrambled eggs (I use my Kitchen Aid so that the eggs are nice and airy). Lower heat and cook on stovetop for about 3 minutes. Transfer to a 375 degree oven for 15 minutes. You can test doneness by inserting a toothpick, if it comes out clean you’re done!
A few weeks ago I found spring roll wrappers at the grocery. I haven’t made spring rolls in a long time. It got me thinking about many, many years ago when I took an Asian cooking class at Hofstra. The class was was taught by a petite Jewish woman who, after getting divorced, explored China for some time. After she returned to the states from her Chinese escapades she taught these night classes with an enthusiasm that was infectious. Anyway, I pulled these together partially from memory and partially just using what I had available at home. Spring rolls and a side of fried rice everyone loved this simple, fun dinner.
For the spring rolls, I used what I had available, which in this case was scallions, green cabbage, sausage meat, garlic, bean sprouts and seasonings. It’s so easy! Thinly slice cabbage and scallions and mince garlic. Add a few tablespoons of EVOO to pan, add sausage meat to pan and cook until no longer pink. Add cabbage, scallions and sprouts to meat. Season generously with fresh black pepper. Add about a tablespoon of fish sauce if you have it and a little soy sauce to taste. Cook until veggies are soft. Remove from heat and let cool for about 10 minutes. Transfer mixture to a strainer and let excess liquids drain off (do this so that the spring rolls don’t get soggy). When mixture is cool enough to handle it’s time to make the spring rolls. I put a spring roll wrapper on a cutting board so that it’s oriented like a diamond. Then place about a tablespoon and a half of mixture in the middle of the wrapper. I then fold up the bottom corner, then both the left & right corners then roll the wrapper away from you making roll somewhat tight so that the stuffing stays inside. You can use either a little water or egg to seal the top corner. Repeat with the rest of the spring rolls, your technique will get better the more you do. You can either deep fry or pan fry the rolls, removing when they are brown.
Along with the spring rolls was a fried rice recipe that my mom used to make. I used Uncle Ben’s brown rice (about 2 cups, cooked) – which must be made the day before and cold when you prepare the fried rice. Like all my recipes, I used what I had available. In this case it was a few leftover pork chops which I diced up, scallions, a sweet onion roughly chopped, fresh carrots & celery also chopped up and a 1/2 cup of peas for pretty color. Start by cooking what needs to be cooked the longest – the pork and the carrots. Start by adding a little sesame oil (or EVOO) in your wok and let that heat up. Add pork and carrots and cook until the pork is no longer pink and the carrots are soft. Add the rest of the vegetables, stirring until cooked. You can add more oil if you need to. Then make some room in the center of your pan and stir in a scrambled egg . When egg is cooked add the rice a little at a time, folding in vegetables. Add soy sauce to taste (remember it’s super salty so don’t go nuts) and a ton of fresh cracked pepper. Voila! Homemade fried rice.
Pro-tip: You can make this recipe with so many variations (shrimp, chicken, beef, vegetarian) and any vegetables that you have on hand. I like color in the dish so the carrots and peas really added that element.