MAKING A MEAL: Roasted Dill Salmon, Sweet Potato, && Brussels Sprouts

One of the easiest AND delicious meals I’ve made in awhile, this series of recipes will blow you away. It’s so simple, but so f*cking good, I don’t know how to explain it.

Anyways, I’m going to give you these recipes in paragraphs rather than my normal style just to keep it short and to the point. I highly recommend reading before you start cooking, but you do you, maybe you like living on the edge.

This meal is perfect for two for dinner, or just for one loner (like myself) for a lunch and a dinner

So that I don’t get sued, and so that you’re fully aware, the salmon recipe is not mine. I’ll post a hyperlink and give credit where it is due because I’m not a thief (except when I’m stealing your heart with my cooking…. that was such a bad joke just lock me up now).

For the sweet potato:
  • Preheat the oven to 400F degrees and lightly oil a small roasting pan (maybe like a tablespoon of oil). Make sure the bottom is coated completely. Take a sweet potato and peel that sucker. Rinse it. Grab a cutting board and cut it into small chunks (not like super small, but smaller than a golf ball idk). Put the sweet potato chunks into the roasting pan. Sprinkle salt, black pepper, and red pepper flakes all over those suckers (more salt than anything). Put them in the oven and cook for about 20 minutes, shaking the pan once of twice to turn em. You should be able to easily cut through them with a butter knife, that’s how you know they are ready.
For the brussels sprouts:
  • Preheat oven, if not done already, to 400F degrees and again, lightly oil a small roasting pan with a tablespoon of oil, fully coating the bottom. Take about a 1/2 pound fresh brussels sprouts, rinse them in a colander, and cut off the stems of each little, delicious sprout. Then, slice them in half and place each half flat side down in the pan. Try to pour a little oil on top, then sprinkle with salt, black pepper, and garlic powder. Cook them in the oven, shaking the pan occasionally, for about 15 minutes, until the sprouts are browned, even slightly blackened on the outside.
For the Dill salmon: 

The original recipe is at this link here. I am just reiterating it for convenience, but it’s not my recipe!

  • Preheat the oven to 475F degrees, after you’ve cooked the veggies above. Take some fresh dill and chop up about two handfuls of it (you should take the “leaves” off the stems and put them in a pile, then take a knife and continually chop through them). Put a few large chunks of butter into a roasting pan, along with the dill. Place in the oven and let cook until that amazing mixture is sizzling. Take out the pan and place the salmon skin side up (if there’s no skin, just whatever side is good). Cook for 4 – 6 minutes. Grab the pan out of the oven (peel the skin off the salmon if there is any). Sprinkle with salt and pepper, then flip, and sprinkle again, and place back into the oven for an additional 3 – 5 minutes.
  • Serve it with some lemon juice and fresh slices!!

And that’s it! This ridiculously easy series of recipe makes an amazing meal for you and a date, or just for you! Treat yo self.

 

Power Hour Salad

Alright, listen up. You have a limited income (probably, if you’re a college student and literally go around singing about not wanting to check your bank account), and you may not eat very healthy all the time because of it. That’s ok though, we are going to change that.

Making this salad is just another little step you can take to eat healthy and not be broke at the same time. It is vegetarian, but it’s packed with protein and good shit (I want to stress that a protein-packed vegetarian meal is not an oxymoron. It’s absolutely a thing). So, to not bore you further, here it goes, the Power Hour Salad.

Ingredients:

  • 1/4 cup of cooked grains such as quinoa, barley, etc.** (I used the “Super Grains” blend from Whole Foods, it’s pretty dope and relatively cheap)
  • 1 tablespoon olive oil
  • 1 can of chickpeas, drained, rinsed and DRIED!! with a paper towel**
  • A few slices of a red onion
  • 1 clove of garlic
  • Salt and pepper to taste
  • 2 – 3 handfuls of mixed spring greens or baby spinach
  • 1/2 cup (of handful) of cherry or grape tomatoes (I really love zima, they are orange and sweet and ugh so good)
  • 1/3 of a large cucumber or 1 baby cucumber, seeded and chopped (explanation at the bottom)**
  • 1 spoonful of hummus, whatever you like (I love this hummus, it’s magical)
  • 2-3 spoonfuls crumbled feta cheese

Optional Salad Dressing**:

  • 1 tablespoon olive oil, the greener the better
  • Juice of half a lemon (use the other half for tea or lemon water. Be pretentious, not wasteful)
  • 1 teaspoon oregano
  • 1 – 2 teaspoons honey
  • 1/2 – 1 teaspoon salt, really to your liking
  • Black pepper, again whatever you like

Instructions:

  1. Just to help you out if you’re new to this, cut your red onion and your garlic right now. All the other veggies can be cut later, but if you want to you can cut them now. It saves you a lot of time if you follow the directions in the ingredients list first.
  2. Make sure you do this first or ahead of time; cook your grains. Pick something like quinoa and read the package to tell how long it will take to cook it. Usually, it will take you about 30 minutes to  cook them from start to finish (aka from putting the pot on the stove till the point you let them sit). If you do choose to cook quinoa, try to make sure you rinse it through a fine mesh strainer before cooking. So, get that water boiling before you do anything else.
  3. Once you have begun cooking your grains, get a frying pan, heat it to medium-high heat, and add the 1 tablespoon olive oil. Next, add the onion to the pan and cook until they have a slight yellow look to them (but not browned).
  4. Now to add the garlic and chickpeas! Stir it on up and cook for another two to three minutes. Take off the heat and place into a bowl.
  5. If you didn’t already, cut your veggies!
  6. Take out a large bowl and add the salad greens you are using. Start to assemble everything by adding the tomatoes, cucumber, chickpeas and onions (not all of them, save some and make a pita wrap!), the cooked grains, hummus, and feta cheese.
  7. If you would like to add a simple homemade salad dressing, keep reading. Otherwise, mix it all up and you’re good to go!!
  8. For the salad dressing: Get a small bowl. Whisk together the oil, lemon, and honey. Next add the oregano, salt, and pepper. Mix it all together and there you have it! You may choose to add other herbs or maybe vinegar if there wasn’t enough lemon juice. It’s really whatever you prefer.

Side Notes:

**It may be easier to make a whole cup of cooked grains and reserve the rest for another recipe!! That’s what I do.

**You need to make sure whenever you fry anything with oil that you limit the amount of water in contact with the item. Please make sure after you rinse the chickpeas, you dry them too to prevent yourself from being burned

**To seed a cucumber, you cut it in half lengthwise, or hot dog style as we said in like second grade. Take a spoon and scoop out all those seeds you see in the center. The, place each half flat side down and slice. They should look like little half moons or smiley faces I guess? Maybe frowny faces if you’re that kind of person.

**I also think this salad is great with tzatziki, which is like a yogurt sauce that is so delicious, but it’s a little expensive and takes awhile to make at home. I prefer it though.

Halloumi Veggie Sandwich aka “Vegetarian’s Wet Dream”

WOW what a title to live up to. I hope I can do it justice. This sandwich was created in my friend Paul’s kitchen when the two of us were hungover and hungry. If I can make this with a wicked headache and little coordination, you can absolutely do this with little to no experience in the kitchen. This tastes amazing hungover, probably even better drunk, and equally as good sober

This recipe makes two sandwiches, and obviously you can make one, or six, or ten-thousand….

Ingredients:

  • 4 slices of sturdy bread, multigrain is good
  • 4 pieces (small rectangles) of Halloumi cheese, Trader Joe’s has it!
  • 1/2 a medium onion, sliced
    • 1/2 tsp paprika
    • 1 tbsp olive oil
  • 6 slices of veggie bacon (or real bacon if you’re freakin lame)
  • 2 or 3 radishes, thinly sliced (this shit is hard, just do your best)
  • 1 small tomato, sliced how you like it
  • Mayo
  • Hot Sauce (optional)

Directions:

  1. Toast that bread up really nicely, however you like it. I recommend just lightly browned.
  2. Take a medium pan, heat it to medium-high heat and place the Halloumi cheese in to cook. You’re going to want to brown it on both sides, a nice golden color. About 3 to 5 minutes on each side.
  3. In the meantime, mix together the onions with paprika and olive oil. Take the cheese out of the pan and proceed to cook the onions until translucent, about 6 minutes.
  4. Take a separate pan of good size and place the veggie bacon in with a little bit of oil. Cook according to box directions.
  5. Prepare the sandwich by spreading hot sauce on one slice of bread and mayo on the other. Take the halloumi cheese and place it on one side, then proceed with the veggie bacon, tomatoes, radishes, and finally the onions.
  6. Oh my gosh, you’re done and you have an a-mazing sandwich; one worth dreaming for.

Cherry Tomato, Almond, and Feta Salad

I’m going to get to the point real fast for you:

This salad is bomb, so make it

I came up with the recipe on the spot when I had nothing else to eat. It’s a great lunch, and perfect side dish with chicken or salmon. You can also just enjoy the pure vegetarian dish this is

Ingredients:

  • 1 handful of baby spinach
  • 1/2 cup chopped kale (Tip on Kale Prep)
  • a drizzle of honey (or just a teaspoon)
  • 1 teaspoon of vinegar (I used white wine vinegar)
  • 1/2 – 1 teaspoon of freshly ground black pepper
  • 1/4 cup chopped almonds, raw or toasted in a pan
  • 1-2 handfuls of cherry tomatoes (I like to use about 8 or 9)
  • 2 tablespoons of crumbled feta cheese
  • 2 or 3 fresh basil leaves (chopped), optional

Instructions:

  1. Combine the spinach and kale in a bowl. Mix together to form an even disbursement.
  2. Drizzle the honey over the mix, then add the vinegar and ground black pepper. Mix again.
  3. Add the cherry tomatoes, feta, and almonds, this time mixing gently to avoid making a feta cheese disaster.
  4. Serve, topping it with fresh basil if available.

OR:

  1. Throw it all in a bowl, mix it up and eat it!

Either way, you’ll enjoy it.

Breakfast Tacos

This recipe is so easy, so I want to write it simply and concisely! I hate when blogs have a long ass explanation on why the recipe has so much spiritual meaning to the blogger’s third cousin, twice removed. Just enjoy!

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Ingredients:

  • Cherry tomatoes, sliced in half
  • Shredded Cheese (Mexican, White Cheddar, Pepper Jack)
  • Avocado, peeled and mashed
  • Tortillas, taco sized
  • Lettuce, chopped
  • Greek Yogurt or Sour Cream, for topping
  • Hot Sauce (I love Trader Joe’s Chili Sauce)
  • Eggs, scrambled
  • Salt
  • Chili Powder
  • Paprika
  • Garlic Powder

Instructions:

  1. Prepare all ingredients. If you’re making one or two for yourself, use a handful of each the cheese and tomatoes. Grab one egg for one person, three for two people, and so on.
  2. Take the eggs you’re using and scramble them with a pinch of each salt, chili powder, paprika, and garlic powder.
  3. Put a saucepan on the stove top, set the temperature to medium-low, and cook the eggs. Stir frequently with a rubber spatula until they are fluffy and just a little wet.
  4. Meanwhile, heat your tortillas in the microwave between damp paper towels, about thirty seconds.
  5. Grab a tortilla and smear a generous amount of avocado on it. Place egg on top of tortilla.
  6. Top off the tortilla with cheese, tomatoes, lettuce, Greek yogurt/sour cream, and hot sauce.
  7. Enjoy because it’ll be the best part of your day.

Grapefruit Chicken Marinade

The inspiration for this recipe came to me when I was actually reading another marinade recipe online. In the instructions, whoever wrote it said to use any citrus juice you’d like. I don’t think he/she meant grapefruit! It was the only citrus I had at hand at the time, but the marinade turned out perfect.

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I can’t find the inspirational recipe anywhere, but I’ve written my own grapefruit marinade that knocks any others out of the park! I love this recipe because it doesn’t use any sweeteners. Fresh grapefruit juice is enough because as you cook the chicken, the sugars in the juice caramelize for a slight sweet note. I make this ALL the time.

Depending on when you need to cook the chicken, you can make the marinade up to a day in advance. I like to marinate for a good 4-5 hours, even overnight sometimes. An hour is the minimum I’d say.

Ingredients:

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  • 1/2 vidalia onion, diced
  • 1/3 cup grapefruit juice, freshly juiced
  • 2 tbls distilled white vinegar
  • 1/4 cup olive oil (or sunflower)
  • 2 cloves garlic, smashed
  • 1-3 tbls sriracha
  • 1/2 tsp red pepper flakes
  • 1/2 tsp black ground pepper
  • 1 tsp salt
  • 1 tsp chili powder
  • 1 tsp paprika
  • 3-4 chicken breasts

Instructions:

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  1. Combine all ingredients in a bowl or plastic bag and stir. Allow to sit for 5- 10 minutes before adding the chicken.
  2. Tenderize the chicken, poking each side with a pair of forks. Place chicken in the marinade.
  3. Put the marinade with the chicken into the fridge for at least an hour, up to a day.
  4. Grill, saute, or bake the chicken after it’s finished marinating!