5/23/16 ChefElla's Green Goddess Salmon Bowl

As the weather gets warmer we see more and more salads for lunch and dinner.  It seems like they are everywhere, and while we all want a cool light meal when it’s warm, salads are not the only option.  Try something different like my Green Goddess salmon bowl.  It’s easy, just pick your favorite grain, cook it, chill it, and top it with your favorite ingredients and dressing.  It is a great alternative to the same old salad, and you will have all the energy you need for your summer activity.

1.     Wash your hands.

2.     For this recipe you will need measuring cups and spoons, a knife and cutting board, a blender, tongs, an offset spatula (pancake turner), a medium bowl, a sauce pan and lid, the stove, and the grill.

If you are not allowed to use a knife, blender, oven or grill by yourself you can ask an adult for help.

ChefElla’s Green Goddess Salmon Bowl (4-6 servings)

1 lb.                   Salmon Filet, (About 3 – 4 oz. per person)

-If you prefer you can substitute pork, beef steak, shrimp, scallops, lamb chops, extra firm tofu, or your favorite protein.

1 Cup                 Wild Rice, Raw (Cook following the manufacturer’s directions.)

                           - If you prefer you can substitute your favorite grain or pasta.

¼ tsp                  Garlic, Granulated

¼ tsp                  Onion Powder

1 Tbl.                   Chicken Broth Base (I use better than boullion)

6 oz.                   Carrots, Baby or Whole (Cut Whole Carrots at a slight angle into ¼ inch coins.)

6 oz.                    Yellow or Green Squash (Cut squash at a slight angle into ¼ inch coins.)

6 oz.                    Grape Tomatoes

1 ea.                     Avocado, Sliced or Diced

1 Tbl.                     Olive Oil

¼ tsp.                   Salt, Kosher or Sea

¼ tsp.                   Black Pepper

Green Goddess Dressing

1 Cup                    Mayonnaise

½ Cup                   Greek Yogurt, Plain or Vanilla (about 1 single serve cup)

½ Cup                   Flat Leaf (Italian) Parsley Leaves (Loose Pack)

½ Cup                   Tarragon Leaves, Fresh (Loose pack; pull the leaves away from the stems.)

2 ea.                      Garlic Cloves, Medium (About 2 tsp. if you have chopped garlic on hand.)

2 tsp                      Lemon Juice, Fresh, or 1 tsp. store bought lemon juice

2 ea.                      Green Onions (Remove root and cut green onion into 4-5 pieces.)

½ tsp                     Tabasco or your favorite hot sauce

¼ tsp                     Salt, Kosher or Sea

3.     Add all of your green goddess dressing ingredients to your blender and blend until all of the ingredients are mixed well, there are no large pieces, and the dressing is green. 

4.     Place your salmon in a small bowl and coat with ¼ cup of the dressing.  Set the salmon aside for later and place the remaining dressing in the refrigerator.

5.     Add wild rice, chicken base, onion powder, granulated garlic, and the recommended amount of water to your sauce pan.  Cook wild rice following the manufacturer’s instructions.  If you are using a different grain remember to add the chicken base and spices.

6.     When the wild rice is done drain, place on a plate or pan, and let it cool in the refrigerator.

7.     Slice carrots and zucchini into coins and place into your medium sized bowl with your tomatoes, salt, pepper, and olive oil.  Mix well to coat vegetables with oil and spices.

8.     Pre-heat grill to medium high heat.

9.     Using your spatula, place marinated salmon on the grill.  Add the vegetables to the grill but not over an open flame.

10.  After 3-4 minutes turn vegetables over.  After 2-3 more minutes turn the salmon over.  Check on the vegetables.  The zucchini is done when it begins to look translucent (clear).  The tomatoes are done when the skin begins to blister and there are some grill marks on them.  The carrots are done when they have nice grill marks and begin to look a little more brown then orange.  Remove the vegetables from the grill as they get done.

11.  After 4-5 more minutes remove the salmon from the grill and let cool.  If you like your salmon cooked past medium let it cook 1-2 minutes longer on each side.  Take a fork and pull your salmon apart.  It will flake as you pull at it.

12.  When the ingredients are cool build your bowl.  Divide wild rice equally into the bottom of each serving bowl.  Divide the remaining ingredient equally into each bowl, or let your guests top their own bowls as they wish.  If you used baby carrots you may want to cut each carrot into 2 or 3 pieces.

13.  Drizzle a little of the Green Goddess dressing on top of each bowl or set it out and let your guests top their own.

If you like different vegetables feel free to substitute your favorites, and feel free to serve more vegetables or protein with your bowls if you like.  Try asparagus, baby Bok Choy, fresh corn, cauliflower, Pattypans or whatever fresh summer vegetables you can get your hands on.

This Green Goddess dressing is a great recipe to use for summer salads, pasta salads, or as a marinade for meats and vegetables. 



Ella’s Helpers

ChefElla’s helpers can help by:

Measuring out ingredients

Adding the ingredients to the blender

Older helpers can help by:

Peeling the carrots

Slicing the carrots and zucchini

Running the blender

Flipping the vegetables on the grill

8/18/15 ChefElla's Beef Banh Mi Sandwich

In Vietnam the word Banh Mi just meant bread.  For many years the country of France had many of its people living in Vietnam.  A funny thing happens when one group of people lives with another group of people, they always end up sharing their foods with each other.  After many years the word Banh Mi has changed to describe a particular French bread, the baguette, and while the French baguette can be quite crusty the Vietnamese baguette is softer and great for sandwiches.  In the United States Banh Mi is the name of a sandwich made with soft French bread and Vietnamese ingredients.  It may sound odd to serve Asian food on bread, but you will be surprised by how tasty it is.  While there are traditional recipes for Banh Mi it is very versatile and great for creating your own special sandwich.

1.     Wash your hands.

2.     For this recipe you will need measuring cups and spoons, a rubber spatula, a knife, a cutting board, a small bowl, and a large bowl.

If you are not allowed to use a knife by yourself you can ask an adult to help.

ChefElla’s Banh Mi Sandwich (Yield 4 sandwiches)

8oz.        Roast Beef, Cut into strips

-I used Beef for my Banh Mi sandwich, but there are many other fillings to choose from.  Turkey, chicken, meatballs, sausage patties, smoked ham, seasoned tofu, Mock Duck (Seitan), bacon, pulled pork, pork belly, or even vegetables.

-I made my Banh Mi sandwich cold but another great way to serve this sandwich is to warm the meat and the bread.  Top with the cold salad ingredients and serve.  This gives the sandwich a great flavor and nice contrast of hot and cold when you eat it.

1 Cup       Cucumber, Seeds Removed, Matchstick or Julienne Cut

1 Cup        Carrots, Matchstick Cut or Shredded

½ Cup       Red Onion, Julienne (about ½ small onion)

¼ Cup       Cilantro Leaves, Minced (Measure leaves and then mince)

1/8 Cup    Thai Basil Leaves, Minced (Measure leaves and then mince)

                   -You can use regular basil as a substitute, 4-5 large leaves.

1/8 Cup    Mint Leaves, Minced, 6-8 leaves (Measure leaves and then mince)

1 ½ Tbl.     Rice Vinegar or Apple Cider Vinegar

1 ½ Tbl.     Cane Sugar

¼ tsp         Salt, Kosher or Sea

½ Cup       Mayonnaise (I use Olive Oil or Canola Mayonnaise)

2 tsp         Sriracha Sauce (If you do not have Sriracha you can substitute 1 tsp hot sauce)

2 tsp          Soy Sauce

4 ea.      Soft White French Bread (1 large loaf cut into 4 pieces, or 2 – ½ loaves cut in half, or 4 large soft sub buns.)

3.     In a large bowl mix vinegar, sugar, and salt.  Mix well until the sugar is dissolved.  Add carrots, cucumber, onion, cilantro, Thai basil, and mint.  Mix well and place in the refrigerator until you are ready to serve.

4.     In a small bowl mix mayonnaise, Sriracha, and soy sauce.  If you do not like spicy food leave out the Sriracha.

5.     Take the mayonnaise mixture and spread on the top and bottom of each of the buns.

6.     Add ¼ of the beef to each sandwich.  Take the salad mixture out of the refrigerator and mix again.  Add ¼ of the salad mixture to each sandwich and serve.

Be creative with you Banh Mi sandwich.  If you like spicy food, add some jalapeno to your salad mixture.  If you enjoy fish sauce, substitute fish sauce for vinegar in your recipe.  Try different vegetables, or meats, try it hot or cold, and if you prefer vinaigrette to mayonnaise try my Thai Dipping sauce from 2/5/15 ChefElla’s Thai Broccoli & Chicken Salad.



Ella’s Helpers

ChefElla’s helpers can help in the kitchen by doing any of the following:

Measuring out the ingredients.

Mixing the vegetable salad.

Mixing the mayonnaise sauce.

Building the sandwiches.