Is it just me, or does it feel like it’s really trendy to eat things in bowls right now? Poke bowls, burrito bowls, Buddha bowls (what even IS a Buddha bowl?) Taco Bell has “Power Menu Bowl,” while KFC offers a mashed potato-chicken bowl, which has the dubious honor of making Time Magazine’s 10 Worst Fast Food Meals). Burrrrn.
The take-home message of the Bowl Movement (don’t think too hard about that phrase) seems to be that you can throw a wide variety of foods together in a bowl and watch them play nice as a one-dish meal. I don’t really care about being trendy, but I can definitely get behind the idea of protein, starch, fruits, and/or veggies all mixed up in one tasty package. Kinda like some other recipes I like.
This bowl I’m featuring today combines jerk-seasoned salmon, black beans, rice, and a zesty mango salsa for a refreshing, healthy catch-all dinner or lunch. The pan-frying method of cooking the salmon in this recipe gives it a restaurant-quality, almost-but-not-quite crispy on the outside texture that complements the cool sweetness and tender texture of the avocado-mango salsa. Sturdy staples of black beans and rice round out the equation. When serving, separate it into sections (as pictured), or stir it all together. There’s no wrong way to eat a bowl.
Especially if you’re observing Lent, this is a great one for meat-free days, or any time you’re looking for a light meal packed with nutrition.
Jerk Salmon Bowl with Mango Salsa
This one-dish meal of salmon, beans, rice and mango salsa is packed with nutrition!
Make the salsa:
In a medium bowl, stir together avocado, mango, red onion, and cilantro. Squeeze juice of 1/2 lime onto mixture and stir again. Season with salt to taste. Set aside.
Cook the salmon:
In a small bowl, combine spices (curry powder through cumin). Rub over both sides of salmon. Heat olive oil over medium-high in a large non-stick skillet. Add salmon and cook 3-5 minutes per side. Break salmon into chunks and continue to cook until no longer translucent. Remove from heat.
Assemble the bowls:
Divide rice, beans, salmon, and salsa between four bowls. Serve immediately.
Sometimes I think it’s a scandal that sun dried tomatoes don’t cost more. I’ve never made them myself (though, living in the Phoenix area, we’re certainly not short on sun…or dryness…or tomatoes), but I do have a dim sense of how much time and effort go into the end product of these shrivelly red strips. The process goes something like this: 1. Pick tomatoes 2. Wash tomatoes 3. Cut tomatoes 4. Season tomatoes 5. Dry tomatoes in the sun for days on end 6. Package tomatoes. Seems like an awful lot of work–and an awful lot of tomatoes, seeing as how they lose around 90% of their original weight and shrink down to less than half their original size upon drying.
Yet there they are, a whole bag of them for only $3.00 at Trader Joe’s. Isn’t our food system strange?
Despite the seemingly inverse relationship between cost and effort in sun dried tomatoes, I for one am quite thankful for their relative inexpensiveness, because I adoooooore them. Chewy, brightly colored, and tangy-sweet, I happen to think they bring their A-game to any dish they grace.
And wouldn’t you know it, they make a pretty spectacular main ingredient in pesto.
This Sun Dried Tomato Almond Pesto Pasta with Chicken took its place on our family’s weeknight dinner plan last week, and it’s definitely an entree I’ll be making again. Whole grain spaghetti, olive oil, tomatoes, and almonds place it squarely in the Mediterranean Diet category–a category I’ve been known to harp on relentlessly for its many health benefits. (By the way, didja see the new U.S. News and World Report ranking of diets for 2017? The Mediterranean Diet comes in at the top of nearly every category they analyzed.)
Health benefits aside, this chicken pasta boasts excellent taste and can be whipped up in about 30 minutes. Add it to your meal plan this week!
Sun Dried Tomato Almond Pesto Pasta with Chicken
A Mediterranean chicken dish packed with the healthy goodness of tomatoes, olive oil, and almonds.
For the chicken and pasta:
Make the pesto:
Add tomatoes, almonds, olive oil, lemon juice, and garlic to the bowl of a food processor. Process until nearly smooth, then taste and add salt and pepper to your liking. Set pesto aside.
Make the pasta and chicken:
Make the spaghetti according to package directions.
Meanwhile, season chicken on both sides with basil, oregano, salt, pepper, and garlic powder.
In a large nonstick skillet, heat 1 Tbsp. olive oil over medium-high heat. Add seasoned chicken and cook about 4 minutes per side or until internal temperature reaches 165 degrees F.
Serve immediately: assemble entree with any combination of spaghetti, pesto, and chicken you like!
A Love Letter to Food Original Recipe.
Three ways you know you’ve found the best green bean recipe ever:
- You make it more than once.
- When you serve it at Thanksgiving, it disappears to the last bean.
- You actually sneak it out of the fridge to snack on it at night.
Or, perhaps all of the above…because all of these things have been true in our household with these Lemony Green Beans with Almonds and Feta. Who’da thunk a green bean side dish could be so appealing?
I featured this recipe on A Love Letter to Food’s Facebook page during my annual Healthy Thanksgiving Countdown as an alternative to the usual green bean casserole. To take my own advice, I decided to make it for the Thanksgiving dinner we attended with friends. It turned out better than I could have hoped, the beans pan-steamed to crispy crunachability and the feta and toasted almonds soaking up the lemony, garlicky dressing. When everyone was served at dinner, nary a bean was left.
On the heels of this success, I served this again at Christmas dinner. Even my 6-year-old fought me to eat the leftovers–cold. That’s a good sign.
Is it weird that eating this makes me think of the Gollum quote from The Hobbit:
“Is it nice, my preciousss? Is it juicy? Is it scrumptiously crunchable?”
Because yes, it is. And that beats green bean casserole any day, if you ask me.
Lemony Green Beans with Almonds and Feta
Crisp-tender green beans tossed with a lemony dressing and sprinkled with toasted almonds and feta make an incredible side dish!
Toast the almonds one of two ways: either bake them for 3 minutes at 325 degrees or heat a large skillet over medium heat and cook almonds, stirring occasionally, until toasted. Set aside.
Heat a large skillet over medium heat, then add green beans, water, and 1/4 tsp. salt. Cover and cook 7-10 minutes, stirring periodically. Uncover and increase heat to medium-high. Continue to cook another 3-5 minutes or until water has evaporated and beans are crisp-tender and bright green. Remove from heat.
Meanwhile, make the dressing: whisk together olive oil, dijon, lemon juice, garlic, red pepper flaked, and black pepper.
When beans are done cooking, toss with toasted almonds, lemon dressing, and half the feta. Spread on a platter or serving dish and sprinkle with remaining feta. Serve immediately.
I realize Halloween is over, but can you handle one more pumpkin recipe? I know I can, but then again, I could eat pumpkin pie every day whole year round. For others less out of their gourd for gourds, now that it’s November, pumpkin fatigue may have set in. Understandable. But I hope you’ll make an exception for this Pumpkin Hummus recipe, because not only is it easy, unique, and tasty, it’s also super fun to make with DIY fall-shard tortilla chips.
Aren’t they cute?
When it comes to making hummus, the main thing that usually stands in my way is that I suffer from what I think of as Tahini Block. As in, I really, really don’t want to spend eleven bucks on a jar of ground sesame seeds when all I’ll use is a couple of tablespoons at the most. Therefore, I generally refrain from homemade hummus unless I can use a tahini-free recipe. This one fits that description! Though tahini adds a signature flavor, as a general rule hummus is extremely adaptable. As long as it starts with beans and ends up with a nice consistency, I say you’re safe to call it authentic even if no tahini is involved.
Now let’s talk tortilla. DIY fall shaped tortilla chips, to be exact. Of course you could buy tortilla chips at the store–I mean, who really needs to make their own chips?–but once you’ve cut your own shapes with delightful fall-themed cookie cutters, there’s no going back. Pumpkin and leaf-shaped dippers add a whole extra layer of seasonal character alongside this pumpkin hummus.
So for your next play date, Thanksgiving potluck, or Tahini Avoiders Anonymous meeting, give this fun combination a try!
Pumpkin Hummus + Fall Tortilla Chips
A savory, tahini-free pumpkin hummus paired with fun DIY tortilla chips!
To make the hummus:
Place garlic clove in the bowl of a food processor and run on low briefly to mince. Add all remaining ingredients and process until smooth. Serve garnished with pepitas, if desired.
To make the chips:
Preheat oven to 350 degrees. Line a rimmed baking sheet with aluminum foil.
Using fall-themed cookie cutters, cut shapes out of tortillas. (You can either discard the remaining tortilla scraps or include them for other, funky-shaped chips.) Spray both sides of cutouts lightly with olive oil cooking spray, then sprinkle to taste with herbs and spices. (Or for sweet chips, try sprinkling with cinnamon and sugar.)
Place on prepared baking sheet and bake 7 minutes, then flip chips and bake another 7 minutes. Serve with pumpkin hummus.
A Love Letter to Food Original Recipe
How about a little tuber education? As I was thinking about this recipe for BBQ Chicken Stuffed Sweet Potatoes, I started doing some research to answer an age-old question: what’s a sweet potato, and what’s a yam? Imagine my surprise when I read in this authoritative article that “sweet potatoes are not a type of yam, and yams are not a type of sweet potato. They are both tuberous root vegetables that come from a flowering plant, but they are not related and actually don’t even have a lot in common.”
Apparently, what I think of as regular old sweet potatoes–the oblong, orange-fleshed vegetables in these photos and commonly found on your Thanksgiving table–are merely “soft” sweet potatoes, as opposed to “firm” sweet potatoes, which have a golden skin and white flesh. Yams, on the other hand, have a black, bark-like skin and purple or red flesh.
And can we just take a moment to say that “flesh” is not the greatest word to describe anything edible.
Regardless of terminology, however, these BBQ Chicken Stuffed Sweet Potatoes are one of my new favorite fall dinners. They’ve got a lot going on: potatoes baked to tender perfection meet sweet barbecue chicken and stretchy melted Monterey Jack (plus some spinach thrown in for extra nutrition). With veggies, starch, and protein all in one package, I’m content to call them a one-dish dinner–or round out the meal with a loaf of rustic bread. They’re also a clever way to use up leftover barbecue chicken, or to make a double-duty dinner out of a large batch of crock pot barbecue chicken earlier in the week.
So whether you call them soft sweet potatoes, firm sweet potatoes, yams, or just “the orange ones,” I think you’ll be calling them a recipe to repeat once you give them a try.
BBQ Chicken Stuffed Sweet Potatoes
Sweet potatoes are baked to tender perfection and topped with BBQ chicken, spinach, and melty Monterey Jack in this fall favorite!
Place chicken breasts in a slow cooker. Top with 1/4 c. barbecue sauce and cook on high for 4 hours. Remove chicken, drain of excess liquid, and shred. Return to slow cooker, stir in remaining 1/2 c. barbecue sauce, and cook an additional 15-30 minutes.
Preheat oven to 400 degrees. Wash sweet potatoes and prick with a fork. Bake about 45 minutes or until potatoes are tender.
While potatoes are cooking, heat olive oil in a large skillet over medium-low heat. Add spinach and saute until wilted, 2-3 minutes. Season with salt and pepper.
Remove potatoes from oven and slice in half lengthwise. Line a baking sheet with foil and place potatoes on it. Mash potatoes lightly and sprinkle with salt, pepper, and chili powder. Top with wilted spinach and shredded chicken. Shred Monterey Jack directly onto potatoes.
Return to oven and bake an additional 5 minutes, or until cheese has melted. Serve immediately.