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. 

Enjoy,

ChefElla

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

6/18/15 ChefElla's Fish Tacos w/ Cilantro Broccoli Slaw

During the summer our thoughts turn to lighter foods.  Salads, sandwiches, watermelon, fresh vegetables, grilled everything, and even seafood comes to mind.  Grilled salmon, crawfish boils, soft shell crabs, and line caught fish are all summer traditions.  While I don’t get to fish too often I wanted to share one of my favorite recipes for fish tacos.  Fish tacos are a nice surprise and a great addition to your typical summer menu.  So this week instead of just walking past the fish case, and thinking how nice everything looks, stop by and pick up something good from your fishmonger (Even though it may sound funny, fishmonger is not a bad word, it is a term used for the person who sells fish, just like butcher is the term for the person who sells meat.).

1.     Wash your hands.

2.     For this recipe you will need measuring spoons and cups, a knife, a cutting board, a large bowl, a small bowl, a large sauté pan, tongs, a blender or food processor, a whisk, and a rubber spatula.

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

ChefElla’s Fish Tacos (6-8 Tacos)

1lb.          Tilapia, Mahi Mahi, Walleye or Catfish, Skinned, De-boned, and Fileted

   -If you do not like fish you can use shrimp, scallops, soft shell crab, or even extra firm tofu.

4 Tbl.       Olive Oil

1/8 Cup   Orange Juice (about ½ of a large orange if you have fresh oranges)

1 tsp         Salt, Kosher or Sea

¼ tsp        Black Pepper

1 tsp          Cornstarch

½ tsp         Cumin, Ground

4 Cups      Tortilla Chips, Crushed into crumbs (You can use a blender or food processor to crush)

1 pkg          Corn Tortillas, Small

ChefElla’s Cilantro Broccoli Slaw

10 oz.         Broccoli Slaw (You can find this in the produce section of your local grocery store.)

1 ½ Cup      Red Onion, Julienne (cut into thin strips)(about 1/2 medium onion)

1/2 Cup      Cilantro Leaves, Minced (1/2 cup loose packed leaves)

1/2 Cup      Mayonnaise

1 Tbl.          Lime Juice

1 Tbl.          Sugar

½ tsp          Garlic, Granulated

1 tsp           Celery Salt

3.  Cut fish into 1 inch wide by 2 inches long pieces and put fish into a re-sealable plastic quart sized plastic bag or a bowl with a cover. 

4.  In a small bowl mix, olive oil, orange juice, salt, pepper, cornstarch and cumin until blended.  Pour mixture over the fish and mix well.  Seal the container and let sit for 15-20 minutes or until you are ready to cook.

5.  Blend the corn chips into crumbs, and store crumbs in a bowl.

6.  In a large bowl mix lime juice, sugar, garlic, and celery salt with a whisk.  When blended add cilantro and mayonnaise and mix until well all of the ingredients are blended.

7.  Add julienne onions and broccoli slaw to the dressing and mix well.  Cover and place in the refrigerator until you are ready to eat. 

Note: If you like your slaw drier add more broccoli slaw or use less dressing.

8.  Take one piece of fish and place into the bread crumbs (this is your breading hand).  Cover the piece of fish with extra bread crumbs (your dry hand) and pat gently to coat.  Gently shake off any excess crumbs back into the bowl with your dry hand and place fish on a plate.  Repeat process until all of the fish is coated.  Remember to keep your breading hand separate from your dry hand.  Try to keep the fish pieces from touching.

9.  Line a large plate with 2 to 3 layers of paper towel or thick paper napkins.

10.  Heat your sauté pan on medium high heat.  When the pan is hot add enough olive or vegetable oil to the pan so there is a thin layer of oil on the bottom.  Place the fish in the pan try to keep the fish pieces from touching.  You may need to cook your fish in two batches.

11.  Cook the small pieces of fish for 2-3 minutes.  Using your tongs turn the fish over and cook for another 3 minutes.  Remove the small fish pieces from the pan and place on your paper lined plate. The process is the same for your larger pieces of fish but cook for 3-4 minutes on one side, flip and then cook for another 4 minutes.  If you think your pan is too hot turn it down and cook the fish a little longer.  You do not want to blacken your tortilla crust.

12.  If you have a toaster oven place 3 to 4 corn tortillas in the oven and toast for 30-40 seconds or until they are warm.  If you prefer the microwave wrap 4-6 tortillas in a paper towel or thick napkin and microwave for 25-30 seconds or until the tortillas are warm.  Keep the tortillas wrapped up until you are ready to use them.

To serve place 2-3 pieces of fish into your warm corn tortilla shell and top with your broccoli slaw.

Serve your fish tacos with guacamole, salsa, fresh tomatoes, jack cheese, or any of your favorite toppings.

Enjoy,

-ChefElla

Ella’s Helpers

Ella’s Helpers can help in the kitchen by doing any of the following:

Measuring the ingredients and mixing the marinade for the fish.

Measuring out the tortilla chips and grinding them into crumbs.

Measuring and mixing the ingredients for the broccoli slaw sauce.

Mixing up the broccoli slaw.

Pulling off the cilantro leaves and filling a ½ cup.

Bigger helpers can help bread the fish and make the tacos.