Grain Bowls with Salmon, Goat Cheese, and Roasted Vegetables

These bowls are a perfect combination of sweet and savory, roasted and fresh… light and filling. I’ve seen recipes for grain bowls before but what sets mine apart is the roasted garlic vinaigrette that ties all the flavors together. My mouth is watering just thinking about this. These grain bowls have the husband stamp of approval and are SUPER filling.

The recipe uses easy to find ingredients like quinoa, farro, onions, tomatoes, and garlic. If you don’t like tomatoes, use broccoli instead. If you don’t like farro just double up on the quinoa or replace it with brown rice. This recipe is a blueprint so you can make adjustments until you find a combination that works best for you!2020-06-01-08.33.27-1I reccomend using frozen salmon for this recipe. Just make sure you defrost it ahead of time. I’m embarrased to say this but the extra moisture in the fish helps to steam it while it cooks in the oven. 2020-06-01-08.30.00-1I hope you enjoy preparing and eating this recipe as much as I enjoy eating it!

Grain Bowls with Salmon, Goat Cheese, and Roasted Vegetables

  • Servings: 4
  • Difficulty: easy
  • Print

2020-06-01-08.32.10-1This recipe provides a healthy and satisfying meal that doesn’t skimp on flavor. These bowls are packed with whole grains and roasted vegetables. The sweet and tangy vinaigrette ties the entire recipe together. All or parts of the recipe can be prepared ahead of time – just warm and combine before serving.

Ingredients

  • 3/4 cup quinoa, uncooked
  • 3/4 cup farro (or brown rice), uncooked
  • 3 tablespoons plus 1/4 teaspoon of olive oil, divided
  • 16 oz salmon
  • 2 medium red onions, cut lengthways into 1/2 inch wedges
  • 10 oz cherry tomatoes
  • 1 head of garlic – loose, papery, outer layers removed but leave the head of garlic intact with all the cloves connected
  • 2 teaspoons honey
  • 1/4 cup extra virgin olive oil
  • 2 tablespoons apple cider vinegar
  • 4 oz plain goat cheese, crumbled or cut into small cubes
  • 2 tablespoons fresh parsley, chopped
  • Salt and Pepper to taste

Directions

  1. Preheat oven to 450 degrees F.
  2. In two seperate pots, cook the quinoa and brown rice according to their package instructions. Once cooked, set aside.
  3. On a sheet pan, combine red onions and cherry tomatoes and toss with 2 tablespoons of olive oil. Season with salt and pepper.
  4. Trim 1/4 inch off the top of the head of garlic, exposing the tops of the garlic cloves. Place the head of garlic on a piece of foil and drizzle the garlic with 1/4 tsp of olive oil. Securely wrap the head of garlic in the foil and place on the tray with the tomatoes and onions.
  5. Roast the onions, tomatoes, and garlic in the oven for 25-30 minutes, stirring once. Once cooked, remove the garlic from the foil pouch and set aside.
  6. Meanwhile, coat the salmon with 1 tablespoon of olive oil, and salt and pepper to taste. place the salmon on a sheet pan and roast in the oven for 7-10 minutes (the fish can cook in the oven with the vegetables)
  7. While the grains, vegetables, and fish are cooking, start preparing the vinaigarette. In a small bowl whisk the honey, extra virgin olive oil, and apple cider vinegar until emulsified.
  8. Once the roasted garlic has cooled enough to handle, squeeze the bottom of the cloves to push the garlic out of its paper. Gently smash the garlic with a fork and add to the vinaigrette. Stir to combine and add salt and pepper to taste.
  9. To assemble the bowls: Combine the quinoa, rice, roasted vegetables and 1/2 of the vinaigrette mixture in a large serving bowl. Gently stir until well incorporated.
  10. Flake the salmon with a fork and add on top of the grain mixture.
  11. Top with the goat cheese, parsley, and the remaining vinaigrette.

Can be served warm or room temperature.

Perfect “No Fry” Oven French Fries

Processed with VSCO with  presetWho doesn’t love french fries? They’re the epitome of comfort food. Carby, crispy yet chewy, salty… and they just make you feel good.

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I have been working on this french fry recipe for a while. I’ve been trying to figure out how to make the perfect french fries at home. Some recipes require you to soak the potatoes, then deep fry them, and then fry them a second time… No one wants to have to go through all that work (and no one wants to have to use all that oil).

Processed with VSCO with  presetAfter months of trial and error I’ve come up with what I believe is a great oven french fry recipe that uses simple ingredients and lets the oven do most of the work.

Processed with VSCO with  presetThe MOST IMPORTANT “tool” you need for this recipe is a cooling rack. The cooling rack is the secret. It’s how you get a soft chewy interior without over cooking and burning the outside of the fry. If you don’t have a cooling rack, don’t attempt the recipe until you get one. They’re cheap and every home cook should have at least one (CLICK HERE to order from Amazon).

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The Ingredients are Simple:

  • The quintessential potato – the russet potato. They’re cheap, easy to find, and they last a long time in the pantry.
  • Olive Oil – I use regular olive oil NOT extra virgin. If you don’t have olive oil you can use vegetable oil or canola oil… but personally the recipe turned out best with plain olive oil.
  • Grated Parmesan Cheese – yes, the kind in the plastic container with the green lid.
  • Salt and Pepper – Basics of all flavoring.

 

Perfect Oven French Fries

Servings: 2

Difficulty: Easy

Print

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Foolproof recipe for perfect oven french fries. Setting a cooling rack on top of a sheet pan is the trick for a crispy inside and a soft and chewy inside. 

 

Ingredients

  • 2 medium russet potatoes, scrubbed clean and dried
  • 2 tablespoons olive oil
  • 2 tablespoons grated parmesan cheese
  • 1/2 teaspoon kosher salt plus more to taste
  • 1/4 teaspoon black pepper

 

Directions

  1. Preheat the oven to 400 F.
  2. Place a cooling rack on top of an extra large sheet pan.
  3. Cut russet potatoes to a 1/4 inch matchstick.
  4. Place the cut potatoes in a large bowl and toss with the olive oil. 
  5. Place the cut potatoes on the cooling rack set on top of a sheet pan and bake for 20 minutes.
  6. Remove the potatoes from the oven and put back in the bowl.
  7. Increase the oven temperature to 450 F.
  8. Add 1/2 teaspoon salt and black pepper to the fries and gently toss to combine. 
  9. Remove the cooling rack from atop the sheet pan and place the fries directly on the sheet pan. Fries should be in a single layer, it’s okay to use two sheet pans if needed for this step. 
  10. Once the oven temperature reaches 450 F place the fries back in the oven for 15 minutes, flipping halfway through. 
  11. Once baked, toss with the grated parmesan cheese and additional salt and pepper to taste.
  12. Serve HOT!

 

$10 Weekday Gourmet: Amazing chicken recipe from fridge to table in less than 45 minutes (Serves 4-6)

If you know me well you know that one of my favorite words is “cheap”… not in the sense that I like low quality things. I’m actually quite the opposite. I tend to like very high quality things (food, clothing, jewelry, vacations) but I do my best to acquire these things at cheaper prices than most people would pay.

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My approach to food is no different. I love dining out at high quality and highly recommended restaurants. But I’ll be honest. I can’t afford to eat out every night and honestly, I don’t think I’d want to. I like cooking way to much and after a long day of work, it’s sometimes nice to just chill at home.

I think most people are like me. People want food that tastes a good as possible, as quickly as possible, and as cheaply as possible. I want to start sharing some recipes that I’ve found that have allowed me to do just that!

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As I’m writing this post, I’m sitting here eating a meal that I’ve made TWICE (yes, I said it, twice) in the last week. The Sheet Pan Chicken and Mushrooms with Parsley Sauce recipe by Food & Wine has been my favorite and I wanted to share this meal and recipe with you. I have a few suggestions for how to make this recipe as quickly and cheaply as possible and the best side dishes to pair it with.

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This recipe is delicious and it really is easy. The parsley sauce combined with the roasted lemons is a match made in heaven…. And yes, you heard that right. you CAN eat roasted lemons. Skin and all. Just make sure you slice them thin and remove any seeds.

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I’ve been blessed to live in a town where I have an abundance of grocery stores that are all pretty close together. My husband and I try to stick to a strict budget of about $70 a week for ALL our groceries. We eat at home at least 5 nights a week and I bring my lunch to work from home as well…. All that to say is that we have quite a few meals to make with a relatively small budget. I have to take advantage of all the stores in the area to create delicious meals without going over budget. I’d honestly rather save money on food and put some of our savings in our vacation fund.

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For this recipe we did our shopping at Nam Dae Mun Farmers Market in Smyrna, Georgia. I warn you, you can get some great deals here but the shopping experience is always an… experience. But again, for me, it’s worth it for the savings.

I spent $8.13 plus tax for most of the recipe ingredients (I had garlic, olive oil, and red wine vinegar in my pantry).

  • 6 boneless/skinless chicken thighs: $3.95
  • 1 Bunch of Parsley: $0.69
  • 16 oz of White Mushrooms: $2.49 (This is cheaper than the mushrooms suggested in the original recipe)
  • 1 Lemon: $1.00

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Tonight I paired this recipe with mashed potatoes. The first time I made it I served it with Garlic Quinoa and broccoli (we always have quinoa in the pantry and broccoli in the freezer). Regardless, I suggest serving with a carbohydrate  and a green veggie.

 

My steps for getting this recipe plus two side dishes on the table in less than 45 minutes.

Step 1: Preheat oven to 450 degrees Fahrenheit. Place a large heavy sheet pan in the oven to preheat as well.

Step 2: Season chicken with salt and pepper.

Step 3: Place chicken and olive oil on the preheated pan and let roast for 5 minutes.

Step 4: Cut mushrooms and lemons while chicken is roasting. Toss with olive oil.

Step 5: Add mushrooms and lemons to pan with chicken and allow to roast for 30 additional minutes.

Step 6: Prepare quinoa as outlined on package. I suggest cooking in chicken broth instead of water.

Step 7. Chop parsley and garlic and mix all ingredients for the sauce.

Step 8: Cook broccoli as desired when there’s just 5 minutes left for the chicken to roast (microwave or stove top with salt and pepper is easiest).

Step 9. Serve and enjoy!

I hope you enjoy this recipe as much as I do! To find the recipe for Sheet Pan Chicken and Mushrooms with Parsley Sauce please CLICK HERE.

Enjoy!