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!

 

Kiddie Gourmet: Veggie Pasta with Meatballs and Mozzarella

When my baby started eating solids I knew that I wanted to introduce her to as many flavors, textures, and ingredients as I could.

I did a lot of research on baby food and came across quite a few companies that prepared flavor and nutrient packed infant meals (Yumi, Little Spoon, and Nurture Life to name a few). I loved that these companies provided healthy, organic, and flavor packed meals but the reality is that I just can’t afford to spend upwards of $7.50 PER MEAL! While the price tags for these food plans might work for some people, the reality is that we can’t afford that. I don’t even spend $7.50 per meal on our adult meal planning.

I was determined to come up with some easy meals that I could make in bulk, freeze, and that wouldn’t break the bank! I package my meals in these amazing wide mouth 4oz canning jars I got on amazon (and I love that they’re freezer friendly and reusable). Processed with VSCO with  preset

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