Miso-Tahini Soba Noodles

 

Miso-Tahini Soba Noodles

I love serving this chilled soba salad with roasted salmon, fresh cilantro, basil and sesame seeds. The dressing is super versatile and can be tossed with greens or used as a dip on your next crudite board! 

Course Dressing, Side Dish
Keyword Noodles, Vegan
Servings 4

Ingredients

  • 1/4 c tahini
  • 2 tbs miso paste
  • 1 tbs rice wine vinegar
  • 1 tbs soy sauce
  • 1 tbs sesame oil
  • 1 clove garlic chopped or grated
  • 1/4 c warm water
  • 1/2 lb cooked and cooled soba noodles

Instructions

  1. Whisk together the miso, garlic and tahini, then add in the sesame oil, soy sauce and rice vinegar. 

  2. Add the water a little at a time to thin out the dressing to a pourable consistency. You may not need all of it, or you may need more. 

  3. Toss the chilled soba noodles with the dressing. They are delicious as is however feel free to add shredded carrots, sesame seeds, fresh herbs seared tuna or roasted salmon.   

Oven Roasted Shrimp

Oven Roasted Shrimp

I've been making shrimp a lot recently for a few reasons; first off it's pretty cheap as far as fish goes and second, it cooks in less than ten minutes making it the perfect option for dinner that needs to be on the table fast! I like to leave the shells on, it reminds me of eating peel + eat shrimp back in Maryland, you can remove them though for a less mess at the table. 

Course Main Course
Keyword Shrimp
Servings 4

Ingredients

  • 1 1b deveined shrimp, peeled or not- (up to you)
  • 1/4 c olive oil
  • 3 cloves garlic finely chopped or grated
  • 1 tsp chili paste like: gochujang, sambal or chipotle
  • 1 tbs lemon zest
  • juice of 1 lemon
  • 2 tsp sea salt

Instructions

  1. Pre heat oven to 400

  2. Toss the shrimp with the garlic, olive oil, chili paste zest and salt, then lay them out on a large baking tray.

  3. Bake 6-8mins until they turn bright pink and are firm to the touch. Squeeze the juice from one lemon over the shrimp and serve immediately. 

    I like to serve them with lemon wedges, chimichurri sauce and a good crusty baguette! 

    Chimichurri recipe here: https://leighhyattanderson.com/2018/03/09/chimichurri/

One Bowl Humming Bird Cake

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One Bowl Humming Bird Cake

Hummingbird cake is a southern classic. This is my lightened up version using coconut sugar, spelt flour and fresh pineapple and banana. The best part? You only need a bowl and a wooden spoon. No heavy mixer or special equipment. Fewer dishes = more time to enjoy you cake.

Course Dessert
Servings 9

Ingredients

Cake

  • 3 cups spelt flour
  • 1 cup coconut sugar
  • 1 tsp salt
  • 1 tsp baking soda
  • 3 large eggs beaten
  • 1 1/2 cups coconut oil
  • 2 tsp vanilla bean paste
  • 3 ripe bananas
  • 2 cups chopped pineapple
  • 1 c chopped pecans
  • 1/2 cup toasted coconut flakes for garnish optional

Frosting:

  • 2 cup cream cheese softened
  • 1/2 cup greek yogurt
  • 2 tbs honey
  • 1 tsp vanilla bean paste

Instructions

  1. Pre heat your oven to 350.
  2. In a large bowl whisk together the eggs and coconut sugar, add the vanilla, cinnamon, and salt. Stir in the pecans and pineapple. Next sift in the flour and baking soda.
  3. Fold the flour into the batter. Finally drizzle the coconut oil into the batter and fold to combine. Pour the batter into an 9 X 13in pan.
  4. Bake for 40-50 min. The cake is done when it's firm to the touch or when a skewer inserted into the center comes out clean.

Frosting:

  1. With a sturdy metal whisk or a wooden spoon whisk together all of the frosting ingredients until fluffy and evenly combined. Spread the frosting on top of the cooled cake and garnish with extra chopped nuts or a sprinkle of cinnamon.

 

 

Snap Pea and Burrata Salad

 

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You guys! You have to try this incredible salad. It’s so delicious. Seriously, make this for your friends and family and they will be blown away! Snap peas come into season in the spring. They are crunchy and sweet and begging to be tossed with olive oil, lemon and salt. The richness of the burrata is nicely balanced by the freshness of the snap peas, lemon and fresh basil.

It’s really important to clean the snap peas throughly and remove the stems and long string that runs down the seam. To do this hold a paring knife in one hand and the snap pea in the other, with the inside curve of the pod facing you trim the top of the pea and pull off the tough string that runs along the length of the pod. I find this task to be very meditative. Sometimes grocery stores sell them pre-trimmed but I do not recommend this, they never seem to get it right.

Snap Pea and Burrata Salad

Course Salad, Side Dish
Servings 4

Ingredients

  • 3-4 cups snap peas stems and strings removed
  • 16 oz burrata
  • 1/4 cup olive oil high quality
  • 1/4 cup lemon juice
  • 4 sprigs basil
  • 1/4 cup chives finely chopped
  • 1 tbs sea salt
  • 1 tsp fresh ground pepper

Instructions

  1. I like to leave about half of the snap peas whole in their natural state and the others I cut out a window to reveal the peas inside. You could also just cut them in half. This is not totally necessary but it looks nice. Toss the peas in the olive oil, lemon juice, chives and a pinch of sea salt. Taste a pea and make sure its properly seasoned. Adjust the seasoning as necessary. 

  2. Remove the burrata from the brine. Loosely tear it apart into approximately four pieces. Let it be really natural and organic, place it on a platter.  

  3. Top the burrata with the dressed snap peas. Spoon a little extra dressing over the burrata and around the plate. Tear the basil leaves and garnish the salad with them. Lastly sprinkle the salad with a bit of sea salt and a couple turns of fresh cracked pepper. Serve immediately!  

 

 

Citrus Cured Salmon

Citrus Cured Salmon

Once you learn to cure your own fish you'll never buy the supermarket version again. This recipe is super simple and only requires a few ingredients. It's really important to buy a nice piece of salmon. Have a chat with your fish monger. Don't be afraid to ask to smell the fish. Fresh salmon should smell like the sea, not "fishy." 

Course Breakfast
Servings 4

Ingredients

  • 1 lb skin on salmon filet
  • 1 cup coarse kosher salt
  • 1/2 cup sugar
  • 1 tbs lemon zest
  • 1 tbs lime zest
  • 1 tbs orange zest
  • 1 tsp chili flake
  • 1 tsp ground coriander

Instructions

  1. In a small bowl combine the salt, sugar zest and spices .

  2. Line a baking tray with parchment paper. Spread half the citrus salt and sugar mixture onto the tray. Place the salmon onto the salt bed skin side down. Sprinkle the remaining salt mixture over the top of the salmon.

  3. Wrap the whole tray in plastic wrap and place another tray or heavy plate on top to weigh the salmon down. Refrigerate for 24 hrs. 

  4. Unwrap salmon and remove it from salt mixture. Rinse salmon and pat dry using paper towels. Slice thinly with a very sharp knife. Serve on toast with cream cheese, capers and sliced tomato! 

Chicken Koftas with Yogurt and Herb Salad

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Koftas are a middle eastern spiced meatball. I love the combination of fresh and dried herbs in these chicken koftas. They’re super rich and flavorful so I like to serve them with tangy greek yogurt and fresh herb salad to cut the spice and smokiness of the meatballs.

Serves 4

Ingredients:

1lb ground dark meat chicken

1/2 a red onion finely chopped

2 cloves of garlic, finely chopped or grated

1tbs cumin

1/2tbs coriander

1/2tbs smoked paprika

1/4c chopped herbs; parsley, mint and dill

2tsb salt

1egg

1 cup whole milk greek yogurt, to serve

1/4c olive oil for sautéing

Salad:

1c parsley

1/2c dill

1/2c mint

1 english cucumber thinly sliced

juice from 1/2 a lemon

1/4c olive oil

In a bowl mix together the ground chicken, herbs, spices, garlic, onion, salt and egg. Use a spoon or a small ice cream scoop to portion individual meat balls. I prefer not to roll them or perfectly shape them. I leave them a bit free form. This leaves you with lots of crispy edges when you fry them (my favorite part)

Processed with VSCO with hb1 presetHeat a cast iron pan to medium heat and pour in 2-3tbs olive oil. In batches, not overcrowding the pan start to brown the koftas. After about two minutes flip them over and brown the otherside. They should be a deep golden brown color. Once they are fully cooked pull them from the pan, and let the excess oil drain from them on a paper towel lined plate. Continue this process until all the koftas are cooked.

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Next, season the greek yogurt with a pinch of salt. Place a spoon full of  yogurt on a plate. Place 4-5 koftas on top of the yogurt.

Finally, prepare the salad. Toss the fresh herbs, sliced cucumber, lemon and olive oil until evenly coated. Season with salt and place the salad on top of the koftas.

Let me know in the comments below how your chicken koftas turned out!

xx

Parchment Baked Cod with Chorizo + Tomatoes

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I love this method of cooking fish for a quick and easy dinner. Steaming fish “en papillote” results in tender juicy fish. It’s pretty fool proof.  Don’t feel constrained to the ingredients I used. This recipe is easily adaptable. Try it with fennel and orange segments, or lemon slices and fresh herbs. I serve mine with a fresh chimichurri sauce on the side, this is totally optional of course. Here is the recipe if you’d like to try it:

https://leighhyattanderson.com/2018/03/09/chimichurri/

Serves 2

Ingredients

2 6oz filets of cod,

1/2c sliced spanish chorizo

1/2c cherry tomatoes, halved

1/2 a red onion sliced thinly

2-3tbs olive oil

juice of one lemon

salt + pepper

2 sheets of parchment paper

Pre heat the oven to 400. In a bowl toss the cherry tomatoes, chorizo, red onion, olive oil and lemon juice. Place one piece of fish in the center of the parchment paper. Season with salt and pepper and top with half of the tomato, chorizo mixture. Repeat this process with the second piece of fish.

To seal the parchment:

Lift the parchment paper on the 2 opposite sides to meet in the middle above fish. Tightly fold down paper until it reaches the fish, crimping to seal. Roll up and crimp the ends to seal. Transfer the parchment packets to a baking tray and bake for 15-18 minutes.

I like to serve the fish in its parchment, for an impressive presentation. Let me know in the comments how yours turns out and what flavor combinations you used!

xx

 

 

 

 

Tangerine + Olive Oil Tea Cake

 

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If you’ve never baked with olive oil before, trust me you’re going to love it. I sub olive oil a lot in baking when butter is called for. I loveeeee butter but lets be real it’s not great for you. Switching out olive oil (or coconut) is a great way get in some good fats and antioxidants. Give it a try and let me know what you think!

Oh and bonus.. this is a one bowl cake too!

Cake Ingredients:

1cup olive oil

3/4 organic cane sugar

2cups spelt flour

1/3c almond flour

2tsp baking powder

1/tsp salt

1tbs tangerine (or orange zest)

3tbs lemon juice

2tsp vanilla bean paste

3 large eggs

Tangerine Glaze

1cup powdered sugar

3tbs tangerine juice

1tbs tangerine zest

 

Preheat oven to 375. Grease a 5×9 loaf pan with a tsp of olive oil.

In the bottom of a large bowl, whisk the sugar and olive oil. Add the eggs one at a time whisking continuously. Next add the lemon juice, zest and vanilla.

Switch to a wooden spoon or spatula and fold in the spelt flour, almond flour, salt, and baking powder.

Bake until top is golden brown, center is firm to the touch, and a tester inserted into the center comes out clean, 40–50 minutes. Transfer pan to a wire rack and let cake cool in pan 15 minutes.

To make the Glaze: Whisk together the powdered sugar, juice and zest until smooth and glossy. When the cake has cooled pour the glaze over the top. Garnish with fresh citrus slices!

5 Ingredient Baba Ganoush

 

 

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I’ll admit it.. baba ganoush has been completely off my radar. I’ve been so busy slathering hummus on everything from carrot sticks to avocado toast I’ve been totally sleeping on baba ganoush! If you’ve never had it before you have got to try this recipe. I wanted to keep it simple with fewer than five ingredients, BUT don’t be afraid to beef it up in your own style, especially with seasonings. Fresh herbs, sumac, chili flake, lemon zest or smoked paprika are all suitable garnishes for this creamy smokey dip!

Ingredients:

2 medium sized eggplant

1 head of garlic

1/4c plain yogurt

1/4c tahini

1/4c lemon juice

Preheat your oven to 400. Trim off the stem of the eggplant and put it on a roasting tray and drizzle with a bit of oil and salt.

Take the head of garlic, cut it in half, drizzle it with oil and wrap in foil. Put the foil wrapped garlic on the tray to roast alongside the eggplant. Roast everything together for 35-40mins (turning half way through) until the eggplant is charred and very soft. Remove the eggplant from the oven and let cool for 30mins before moving to the next step.

Leave one eggplant completely intact, charred skin et all, and place it in the bottom of a food processor. For the second eggplant slice it down the middle length wise and scoop out the flesh with a spoon. Discard the skin and add just the flesh to the food processor.

Add the tahini, yogurt, lemon juice, 4 roasted garlic cloves and a heavy pinch of salt then puree everything together until smoothy and creamy. Taste and adjust the seasoning as needed.

Serve the baba ganoush in a bowl topped with a drizzle of olive oil and any spice that you like.

xx

 

 

Grapefruit + Thyme Cocktail

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This easy breezy cocktail is a great way to wind down after a long day! I’m not by any means an expert bartender which is why I love this cocktail that uses grapefruit soda from San Pellegrino. It’s really simple to put together and could definitely pass for a $14 cocktail.

Makes 2

1 can San Pellegrino Pomelo

1/2 juice of half a grapefruit

2 sprigs of thyme

4oz mezcal

In the bottom of a cocktail shaker (or glass jar with a lid)  muddle together the grapefruit juice, thyme sprigs and mezcal, add the ice and shake vigorously until nice and chilled.

Strain the mezcal mixture into two chilled cocktail glasses and top with the pomelo soda (1/2can each glass).

Garnish with a thyme sprig or a slice of grapefruit.

xx