Basil, Ginger & Pine Nut Crusted Salmon

I love doing crusted fish; it adds such a great texture, and you can do so much with different flavors. Last night, I decided on one of my favorite flavor combinations--basil, ginger, garlic & pine nut. It's pretty much a pesto coating, with ginger added for an extra little kick. I used my immersion blender attachment to grind everything into a paste, smeared it on the salmon, then baked it open in the oven. Yum!

P.S. I made this recipe with macadamia nuts over Passover and it was a huge hit. You can also use one whole fillet rather than a few smaller ones.

Basil, Ginger & Pine Nut Crusted Salmon

Ingredients:

12 large basil leaves
1/4 cup raw pine nuts
1 garlic clove, peeled
1-inch piece of ginger, peeled
1/8 tsp salt
pinch black pepper
1 tsp olive oil
fresh salmon (about 16 ounces)

Directions:

1. Finely chop ingredients (excluding salmon) by hand or grind in an immersion blender.
2. Place salmon on a baking sheet, spread basil-nut crust over fish, and bake at 375 degrees for 15-20 minutes or until salmon is cooked to your preference.

The cost:
basil: 1.99
nuts: 4.99
ginger: .89
salmon: 8.99

Grand total: $16.86; serves 2 + lunch tomorrow

20 Below: Basil, Ginger & Garlic Stuffed Chicken

Upon request (and somewhat of a challenge) from one of my lovely readers, I'm going to start a series of "20 Below" posts where I will highlight an entire meal for 4 people that costs less than $20 ($5.00 per person). I hope all of you penny pinchers enjoy these posts--and if anyone else has a particular blog topic request, please let me know!

Boneless chicken breasts are simple and quick to cook up, but there are merits to making chicken on the bone (in addition to it being quite a bit cheaper), like all of the tasty bits you can stuff under the skin (although you can also pound boneless chicken breasts thin, fill them with goodies, roll them up and then bake them).

You can stuff chicken with pretty much anything; here I use basil, ginger & garlic, but you could do:

• Rice cooked with onions, mushrooms & grated carrots
• Rosemary & whole garlic cloves
• Lemon slices & black peppercorns
• Mustard seed, garam masala and onion slices

Just to name a few :)

Basil, Ginger & Garlic Stuffed Chicken

Ingredients:

16 large basil leaves
2 garlic cloves, sliced thinly
1 inch piece of ginger, peeled and cut into thin strips
4 chicken quarters, skin on
salt & pepper

Directions:

1. Stuff 1/4 of basil, garlic and ginger under the skin of each chicken quarter.
2. Place chicken in baking pan and sprinkle with salt & pepper.
3. Bake covered at 350 degrees 35-40 minutes until chicken is cooked through.

The cost:
basil: 1.99
ginger: 1.39
chicken: 7.42

Grand total: $10.80; serves 4

Add roasted brussel sprouts ($2.49) & rice (1.99)

Meal grand total: $15.28

Price per person: $3.82

Vegan Palak Paneer

I love palak paneer, but sadly have gone almost entirely dairy free so I can no longer eat paneer (homemade Indian cheese). I had the idea a while back to figure out a dairy free version; it took a couple of tries to get the seasoning and texture right, but I was very happy with the results :)

In order to replicate the consistency of the paneer, I cubed extra-firm tofu; definitely not the same flavor, but roughly a similar texture. I also found that frozen spinach worked better than fresh in order to get the texture I'm used to.

Vegan Palak Paneer

Ingredients:

1 Tbsp light olive or vegetable oil
1 large onion, chopped
3 garlic cloves, cracked & peeled
1 block of extra-firm tofu
1 Tbsp garam masala
1 tsp curry powder
1 tsp sea salt
1 Tbsp freshly grated ginger
1 tsp garlic powder
12 oz. frozen spinach
4 Tbsp vegetable stock or water

Directions:

1. Heat oil in large saute pan and saute onions and garlic slowly over low heat until onions are soft and caramelized, 10-12 minutes (it takes a while, but the flavor is worth it).
2. While onions are cooking, press tofu to remove extra water, then cut into small cubes.
3. Add tofu and spices to pan, stirring to coat (gently so as not to break the tofu).
4. Add spinach and stock/water and bring to a boil. Simmer 30-40 minutes over low flame, stirring occasionally.

The cost:
onion: .45
garlic: .05
tofu: 1.99
spices: <1.00
spinach: 1.99

Grand total: $7.47; serves 4-6 over white or brown basmati rice

Quinoa Salad w/ Curry-Ginger-Cardamom Vinaigrette

A few weeks ago, AK and I visited his sister (a fellow gluten-freenik) and brother-in-law; Saturday we had a pretty lazy morning (read: slept in very late :)) and decided lunch should be light fare, mostly salads. I whipped up this quinoa salad with chickpeas, chopped pecans, and raisins for lots of texture, and a simple vinaigrette of apple cider vinegar, curry, ginger & cardamom.

Quinoa Salad w/ Curry-Ginger-Cardamom Vinaigrette

Ingredients:

1 cup of quinoa, cooked according to package & cooled
1 can chickpeas, drained & rinsed
1 scallion, chopped
1/4 cup raisins
1/4 cup chopped pecans

3 Tbsp apple cider vinegar
1 Tbsp olive oil
2 tsp honey or agave
1/4 tsp sea salt
1/4 tsp curry powder
1/4 tsp cardamom
1/4 tsp ground ginger
pinch of garlic powder
pinch of pepper

Directions:

1. In a salad bowl mix together quinoa, chickpeas, scallions, raisins & pecans.
2. Blend together remaining ingredients and pour over quinoa mixture, stirring to combine.

The cost:
quinoa: .99
chickpeas: .69
scallion: .10
raisins: .40
pecans: .40

Grand total: $2.58; serves 4-6 as a side dish (recipe is easily doubled for a larger group)

Ginger Chicken w/ Braised Baby Bok Choy

As you may have already figured out, I'm a big fan of Asian food. This recipe was my attempt at recreating a dish from one of my favorite Asian restaurants. I figure, for what I pay for one serving, I can make myself with enough to serve 4.

I think I did a pretty good job :)

Ginger Chicken w/ Braised Baby Bok Choy

Ingredients:

1 Tbsp vegetable oil
1 large onion, chopped
4 garlic cloves, peeled
10 oz baby bella mushrooms, sliced
1 tsp soy sauce
1/2 tsp hot sauce
1 tsp rice vinegar
1-inch chunk of ginger, peeled and sliced into very thin strips
3 baby bok choy, sliced in half lengthwise
1 lb boneless, skinless chicken breasts, cut into strips

Directions:

1. Heat oil in large skillet and saute onion until soft, 4-5 minutes. Add garlic and cook 5-6 minutes more. Add mushrooms and cook until they are soft and have released their juices, 8-10 minutes.
2. Add soy sauce, hot sauce, vinegar, & ginger, stirring to combine.
3. Add baby bok choy, cut side down. Cook 2 minutes, then flip over and cook 2 minutes on the other side. Remove from skillet and set aside.
4. Add chicken to skillet, stirring to coat in sauce. Cover and cook 5-6 minutes or until chicken is cooked through.

Serve over brown basmati rice for a healthy and flavorful dinner!

The cost:
onion: .45
mushrooms: 1.99
baby bok choy: 2.49
chicken: 5.99

Grand total: $10.92; serves 4

Ginger-Lemon Tuna Steaks & Roasted Vegetable Medley

Thanks to everyone who has sent me feedback about the blog, both publicly and privately. It really helps to know what people are enjoying, and what they'd like to see more of!

This blog post is for you, DSK--one non-vegetarian full dinner menu coming right up! (P.S. I didn't know you always wanted to be in my Home Ec group. Thanks for sharing that with me :))

I had a long day at work and came home with the overwhelming desire to make a flavorful and healthy meal. I had a lot of leftover veggies from my soup earlier this week, as well as tuna steaks in the freezer, so I decided on ginger-lemon tuna steaks, a roasted vegetable medley, and brown basmati rice.

Ginger-Lemon Tuna Steaks

Ingredients:

2 Tbsp rice vinegar
1 tsp honey or agave
1/2 tsp salt
pinch of pepper
1 Tbsp freshly grated ginger
1 lemon, sliced
2 tuna steaks, defrosted

Directions:

1. In a shallow dish, combine all ingredients except tuna.
2. Place tuna in dish and coat both sides with marinade. Allow to sit in marinade for at least 15 minutes (while you prep your veggies!).
3. Cook tuna on the stove 3-4 minutes on each side (more or less depending on how you like your tuna), or roast in a foil packet in oven 8-10 minutes at 425 degrees (layer lemon slices on tuna while it steams if you do it this way).

Roasted Vegetable Medley

Ingredients:

10 baby potatoes, cubed
1 sweet onion, chopped into large pieces
4 carrots, cut into 1/2-inch pieces
2 parsnips, cut into 1/2 inch pieces
2 celery stalks, cut into 1/2 inch pieces
2 Tbsp olive oil
salt, pepper and garlic powder

Directions:

1. Place veggies in a baking pan; drizzle with olive oil and season liberally with salt, pepper and GP.
2. Bake in oven at 425 degrees, 50-60 minutes or until roasted and tender (I like to roast 30ish minutes covered, 30ish uncovered).

Serve over brown basmati rice.

The cost:
tuna: 4.71
lemon: .29
veggies: already paid for in previous recipe
rice: .55

Grand total: $5.55

Spinach Salad w/ Citrus-Ginger-Fennel Dressing

My friends LM and RK hosted lunch this week, and asked me to bring salad, which I am always more than happy to do. I'm never sure how adventurous people are, so the salad I decided on is a riff on a previous post, but a little more conventional.

Spinach Salad w/ Citrus-Ginger-Fennel Dressing

Ingredients:

1 bag baby spinach

1 yellow pepper, julienned

1 english cucumber, sliced

1 fennel bulb, sliced thinly (white part only)

2 scallions, chopped

zest of 1 lemon

juice of 1 lemon

zest of 1 lime

juice of 1 lime

1 Tbsp red wine vinegar

1 Tbsp freshly grated ginger

1 tsp vegetable oil

2 tsp agave or honey

1 Tbsp chopped fennel fronds

1/4 tsp salt

pinch of pepper

1/4 cups toasted almonds or candied pecans

Directions:

1. Combine vegetables in a large salad bowl.
2. Blend remaining ingredients (except nuts) into a dressing and pour over salad.

The cost:

spinach: 1.99

pepper: 1.29

cucumber: .99 (on sale)

fennel: 2.39

scallions: .15

lemon: .30

lime: .15

nuts: .45

Grand total: $7.71; serves 8-10

Cucumber & Radish Salad w/ Ginger-Lime Dressing

This is a play off of the fennel salad I made a few weeks ago. I haven't really used radish until recently, but now that I've started I can't seem to stop! It's crisp and fresh, and just bitter enough to wake your taste buds up. I've paired it here with a sweet & sour dressing to cut the bitterness just a bit.

Note: Radish can be very bitter; I like to buy ones that have been packaged rather than those still attached to the root because they have a milder flavor.

Cucumber & Radish Salad w/ Ginger-Lime Dressing

Ingredients:

12 radishes, cleaned
2 cucumbers, washed
2 scallions, chopped
zest of 1 lime
juice of 2 limes
1 Tbsp + 1 tsp fresh grated ginger
1 tsp honey
1 tsp vegetable oil
1/4 tsp salt
1/8 tsp pepper
1/4 cup walnuts, toasted (optional)

Directions:

1. Slice radishes and cucumbers thinly (I use my mandolin). Place in bowl with the scallions.
2. Blend remaining ingredients and pour over vegetables.
3. Sprinkle toasted walnuts over salad just before serving.

Tip: Jazz up your cucumber by sticking the tines of a fork in a few centimeters, and then dragging the fork down the length of the cucumber. When you cut slices, you'll get pretty little flowers!

The cost:
radishes: 1.29
cucumber (on sale .77 each): 1.54
scallions: .20
limes: .34
ginger: .15
nuts: .45

Grand total: $3.97; serves 4-6

Curried Spinach & Lentils

I took a trip to Costco with a friend this weekend; it really is amazing how things are so much cheaper when you buy them in bulk. I bought a 2.5 lb bag of fresh spinach for 4.99--that's 50% cheaper per ounce than usual. However, that left me needing to find something to do with 2.5 lbs of spinach :)

I wanted something filling and nutritious so I paired the spinach with lentils and a sweet potato I had lying around. A little curry to spice things up, freshly grated ginger to brighten the whole dish, and voila! A pot of fragrant scrumptiousness.

Note: I use red lentils here, which require less liquid than green or brown lentils, so you may need to add more liquid if you see it has been absorbed but the lentils are not yet tender.

Ingredients:

1 Tbsp vegetable oil
2 large onions, chopped
1 large sweet potato, sliced thinly
1 lb spinach, cleaned
2 cups lentils, picked over and rinsed
2-1/2 cups water
1/2 tsp garlic powder
1 Tbsp curry powder (less if you don't like it too spicy)
2 Tbsp fresh grated ginger (or 1 Tbsp dried)
salt and pepper to taste

Directions:

1. In a large saucepan, heat oil and saute onions over low heat until soft and browned, 10 minutes. Add sweet potato and cook 5 minutes.
2. Add spinach to fill saucepan; stir occasionally until wilted. Add spinach and repeat until it has all been added to the pan.
3. Add lentils, water and spices. Bring to a boil then turn down and simmer until lentils and sweet potatoes are tender.

Fun additions:

• 1 tsp allspice and a can of chickpeas.
• Cubed tofu, baked in the oven until crispy.
• 1 can diced tomatoes.
  

The cost:
onions: .55
sweet potato: .35
spinach: 1.99
lentils: 1.32
ginger: .45

Grand total: $4.66; serves 6-8