Tag: Year-Round

Steak and Kimchi Rice Bowls

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I could probably eat rice bowls every single day. Give me a bowl, give me rice (obvs), and top it with all the tasty things. These steak and kimchi rice bowls are protein packed and super healthy: brown rice, avocados, spinach, sunflower seeds, and kimchi make this a energy-packed meal.

Steak and kimchi rice bowls

Ingredients:

8 ounces to 1 pound boneless rib-eye steak, trimmed (you can also use hanger or sirloin steak)
3/4 teaspoon salt, divided
2 cups brown rice
5 tablespoons extra-virgin olive oil, divided
1 cup thinly sliced shallots
2 cups sliced shiitake mushrooms
4 green onions, trimmed and cut into 1/2-inch pieces
1 avocado, cubed
3/4 cup kimchi
4 cups baby spinach
1 tablespoon lemon juice
1/4 cup sunflower seeds

1. Sprinkle steak with 1/4 teaspoon salt; set aside for 30 minutes or refrigerate for up to 1 day.

2. Cook brown rice according to package instructions. Stir in 1 tablespoon oil and 1/2 teaspoon salt.

3. Meanwhile, separate shallot slices into rings. Heat 3 tablespoons oil in a skillet over medium heat. Add shallots and cook, stirring often, until browned and crispy, 6 to 8 minutes. Using a slotted spoon, transfer the shallots to a plate; set aside.

4. Add mushrooms and 1/8 teaspoon salt to the pan; cook, stirring occasionally, until lightly browned, about 5 minutes. Add green onions and cook, stirring, until tender, about 1 minute. Transfer to a large bowl.

5. Add the remaining 1 tablespoon oil to the pan. Cook the steak, turning once and adjusting the heat as necessary, until browned 4 to 5 minutes per side depending on how you like your steak. Transfer to a clean cutting board and let rest for 10 minutes. Cut into cubes.

6. Transfer the rice to the bowl with the vegetables and add avocado, kimchi, spinach, and the steak; toss with lemon juice and gently mix to combine. Divide among 4 shallow bowls. Top the rice mixture with the shallots and sunflower seeds.

Scrambled Eggs with Sausage and Thyme

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Cream cheese does the heavy lifting in this easy scrambled eggs recipe, making for a fluffy and decadent texture. The whole thing comes together in a matter of minutes. Serve this on sourdough bread and you’re all set.

Scrambled eggs with sausage and thyme

8 eggs
1 tablespoon Dijon mustard
1/2 teaspoon salt
1/2 teaspoon pepper
2 tablespoons butter
4 ounces cooked smoked turkey sausage or similar, quartered lengthwise, sliced crosswise
3/4 cup chopped green onions
2 teaspoons dried thyme
4 ounces cream cheese, cut into small pieces

1. Whisk eggs, mustard, salt and pepper in large bowl to blend well. Melt 1 tablespoon butter in a non-stick skillet over medium heat. Add sausage and saute until brown, about 3 minutes. Add green onions and thyme and saute 1 minute. Transfer mixture to bowl.

2. Add 1 tablespoon butter to same skillet; melt over medium heat. Add eggs and cheese; stir until eggs are softly set and cheese begins to melt, about 3 minutes. Add sausage; stir until eggs are just set, about 2 minutes longer. Transfer to platter. Serve with bread.

Artichoke-Spinach Dip

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The best spinach dip I’ve ever had is my mom’s: fresh and tangy and served in a sourdough boule to mop up all the good bits. This baked artichoke-spinach dip the cousin of that nostalgic Favorite Dip of All Time That I Can’t Stop Eating. Packed with loads of artichokes and spinach, the healthiness almost masks the generous amount of cheese. Say hello to your new favorite winter appetizer.

Artichoke-spinach dip

Ingredients:

6 ounces cream cheese, softened
3/4 cup shredded Gouda cheese
1/2 cup shredded low-moisture mozzarella cheese
1 to 1 1/2 cups chopped thawed frozen spinach, drained well
3/4 cup canned or frozen artichoke hearts, drained and chopped
1/3 cup chopped green onions
1/4 cup mayonnaise
1 teaspoon finely chopped garlic
1/2 teaspoon salt
1/4 cayenne pepper
1/4 cup grated Parmesan cheese
Crostini or crackers, to serve

1. Preheat oven to 400F degrees. Stir together cream cheese, gouda, mozzarella, spinach, artichokes, green onions, mayonnaise, garlic, salt, and cayenne pepper in a bowl until smooth. Spoon into a 1-quart baking dish; sprinkle top with Parmesan. Bake in preheated oven until browned and bubbly, about 25 minutes. Serve with crostini or crackers.

Sheet Pan Potato Hash

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This is one of those perfectly versatile dishes that serves as breakfast, brunch, lunch, or even dinner. I mean, it’s crispy potatoes loaded with all the salty-savory fixings, so what’s not to love? Put an egg on it and voila, you have the perfect one-plate meal.

Sheet pan potato hash

Ingredients:

2 1/2 pounds russet potatoes (about 4), scrubbed, very thinly sliced
1/4 cup plus 1 tablespoon olive oil
Salt
4 eggs
8 ounces hot-smoked salmon or other fish
1/2 cup creme fraiche or sour cream
Trout or salmon roe, chopped dill, and thinly sliced red onion, for serving

1. Preheat oven to 425F degrees. Toss potatoes in a large bowl with 1/4 cup oil. Season generously with salt.

2. Transfer potatoes to a rimmed baking sheet and spread out into an even layer (it’s okay if they overlap as long as they’re even). Roast, undisturbed, until browned and very crisp, about 45 minutes.

3. Heat remaining 1 tablespoon in a large nonstick skillet over medium-high. Crack eggs into pan and fry until set, about 3 minutes.

4. Divide potatoes among plates and top each with an egg, smoked fish, and creme fraiche. Spoon roe over and scatter dill and onion on top.

Soba Noodles with Crispy Kale

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If a dish calls for nutritional yeast, chances are that I’m making it. Even though I’m not a vegetarian, I can’t get enough of the umami-rich hit that nutritional yeast provides, and there’s plenty of it in this easy noodle bowl. Adapted from a Bon Appetit recipe, I’ve reduced the amount of coconut flakes and upped the volume of sauce for an even more umami-rich dish.

Soba noodles with crispy kale

Ingredients:

1 bunch curly kale, ribs and stems removed, leaves coarsely chopped
3/4 cup unsweetened coconut flakes
1/2 cup nutritional yeast
1/2 teaspoon salt
2 teaspoons plus 1/3 cup olive oil
12 ounces dried soba noodles
3 tablespoons tahini
3 tablespoons soy sauce
1 tablespoon honey
2 teaspoons toasted sesame oil
1/2 teaspoon crushed red pepper flakes
1 lime

1. Place racks in upper and lower thirds of oven and preheat to 375F degrees. Toss kale, coconut, nutritional yeast, 1/2 teaspoon salt, and tablespoons olive oil in a large bowl to coat. Divide mixture evenly between 2 rimmed baking sheets and roast, tossing and rotating baking sheets halfway through, until kale is crisp and coconut is golden brown, 15–20 minutes.

2. While kale is roasting, cook noodles in a large pot of boiling water according to package directions. Drain and rinse under cold running water. Place noodles in a large bowl.

3. Combine tahini, soy sauce, honey, 2 teaspoons sesame oil, 1/2 teaspoon red pepper flakes, and remaining 1/3 cup olive oil in a small bowl. Finely grate zest from lime into bowl; halve lime and squeeze in juice. Whisk dressing until smooth, then pour about half of it over noodles; toss to coat.

4. Add half of kale mixture to noodles and toss to coat. Drizzle in remaining dressing, tossing until noodles are creamy. Pile remaining kale on top.