Savory Spring Oatmeal

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This savory oatmeal is super simple and so tasty. It’s also kind of healthy comfort food (!)

[serves 1]

  • 1/2 cup oats (dry)
  • a couple of ounces of smoked salmon
  • 5 asparagus
  • salt/pepper
  • 2 tbsp capers
  • 2 spoons yogurt sauce
  1. preheat oven to 350º F
  2. drizzle asparagus with olive oil and sprinkle with salt and pepper and roast until they’re starting to brown
  3. cook oatmeal according to direction
  4. top with asparagus, salmon, yogurt sauce and capers

© 2016, domenicadreamsofcalamari. All rights reserved.

Smoked Salmon Spring Salad w/ Dill-Garlic Yogurt Sauce

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I went to my cousins’ wedding in Seattle and got kind of obsessed with smoked salmon. I literally ate it in at least one meal a day for two weeks, which was possible on my college budget thanks to Costco. They have this two pack of black pepper covered smoked salmon that is definitely, probably not sustainably raised or caught but it is delicious and is justifiable in my little budget. One day I will buy only sustainably caught fish but…you gotta do what you gotta do. So anyways here’s a smoked salmon salad recipe with a kick-ass yogurt sauce.

  • 1/4 cup marcona almonds
  • a couple chunks smoked salmon
  • 1/2 avocado
  • bed of lettuce
  • 1/2 cup thawed frozen peas, corn, green beans (or whatever veggies you’ve got on hand)

dill yogurt sauce*

  • 2 cups plain yogurt (on the runny side preferably)
  • 2 cloves garlic
  • 2 tbsp capers w/ 1 tbsp caper water
  • 1 tbsp dijon mustard
  • juice of 1/2 lemon
  • 1/2 tbsp tahini
  • 10 sprigs of dill
  1. mince garlic and juice lemon
  2. in a bowl combine yogurt, garlic, lemon juice, tahini, mustard, capers and caper waters
  3. pick dill of stems and incorporate into sauce
  4. add a dash of water if it’s too thick and continue to stir

*this sauce is better the longer it sits, I’d recommend making it the night before for the ultimate flavor

  1. then assemble the salad and dig in

for more recipes to use any leftover yogurt and smoked salmon check out this savory spring oatmeal or this exciting risotto

© 2016, domenicadreamsofcalamari. All rights reserved.

Cabbage Rice Soup

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This is something I kind of threw together haphazardly and it actually came out pretty well (meaning this is not really a recipe). These are a lot of intense flavors so I would suggest tasting the broth as you go and adding or adjusting as you see fit. Cabbage, as I’ve noted in other blogs, is a beautiful thing because it is cheap, healthy, versatile, tasty AND it lasts a long time so if life happens and you don’t end up eating at home for 5 days (god forbid), your cabbage will still be there. This makes a lot, which is A-okay because it just gets better as the flavors develop through the week. It would be great served with a poached or soft boiled egg on top. It would also be great with some mushrooms or other sauteed veggies in there but it’s also kind of beautiful in its simplicity. Rock on, cabbage.

  • 1 medium sized green cabbage
  • 1 few squirts of sriracha plus more for serving
  • a couple handfuls of rice
  • 4 cups chicken broth
  • 3 garlic cloves
  • 2 tbsp ginger paste
  • 3 tbsp soy sauce
  • 1 tbsp furikake
  • 1 tbsp sesame oil (or other kind of oil if you don’t have it)
  1. quarter the cabbage then chop/slice it into bite sized pieces
  2. mince garlic
  3. heat oil over medium-high heat in a big shallow pan with a lid, and saute the garlic
  4. add in cabbage and cover with broth
  5. add soy sauce, ginger paste and sriracha and cover, turn down heat and let simmer for a while
  6. once cabbage starts to break down stir and add in rice and furikake and more liquid if need be (water or broth)
  7. continue stirring occasionally until rice is cooked through and you’ve got enough saucy cabbage to last a week!
  8. top with sriracha (optional, obviously) and a sprinkle of furikake

© 2016, domenicadreamsofcalamari. All rights reserved.

Potato Salad w/ Lots of Garlic, Dill and Mustard

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I love all kinds of potato salad. This is a vinegar-y, herby one that I let marinate overnight. I was planning on having it as a cold salad but I had some lemon-infused cheese that was calling out to be used and melted cheese makes everything more exciting so I ended up sauteing it with the cheese.

{3 servings}

  • 1/2 lemon (juice and zest)
  • 5 sprigs dill
  • 1/4 cup olive oil
  • 1/8 cup red wine vinegar
  • salt/pepper (lemon pepper preferably)
  • 2 cloves garlic
  • 2 tbsp dijon
  • 1 tbsp capers
  • 15 tiny potatoes or 9 normal small fingerlings
  • 1/4 cup hard salty cheese (pecorino or something similar)- optional

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  1. boil potatoes until easily stabbed with a fork
  2. mince garlic
  3. in a bowl whisk together olive oil, red wine vin, mustard and garlic. season to taste with salt and pepper
  4. when potatoes are cooled, quarter them or chop (depending on the size of the potatoes you’re using)
  5. pour the vinaigrette over the potatoes and gently stir to cover all potatoes without breaking them up too much
  6. add the capers and chopped dill
  7. marinate overnight
  8. serve cold OR
  9. in a medium sized sauce pan saute the whole concoction over medium high heat and shave cheese over the top
  10. stir occasionally until cheese is melted and potatoes are starting to crisp
  11. serve with fresh dill and lemon zest

(pictured with a spinach salad, lentils and a soft boiled egg)

© 2016, domenicadreamsofcalamari. All rights reserved.

Cabbage with Dates, Capers and Salami

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I got this huge head of cabbage at the farmers market last week because it was $1 (basically free). Cabbage is pretty awesome, especially for college students with sporadic schedules and limited funds because it lasts and it’s very cheap. While it’s not the most exciting vegetable out there, it’s versatile and can be quite tasty if you get creative.

  • 1 medium sized head of green cabbage
  • 1 large yellow onion
  • 2 cloves garlic
  • 1 pat butter
  • 2 tbsp olive oil
  • 5 medjool dates
  • 2 tbsp capers (w/ juice)
  • generous squirts mustard
  • salt/pepper
  • 1/2 cup roughly chopped salami
  1. boil a pot of water and quarter the cabbage
  2. blanch the cabbage for 3 minutes then dunk in an ice bath and drain with paper towels
  3. slice onion kind of thinly and mince garlic and salami (roughly)
  4. in a large skillet add olive oil and butter over medium high heat
  5. when butter melts add the garlic then the onions, let cook down, stirring occasionally, until onions are opaque
  6. slice cabbage roughly
  7. add the salami to the skillet and stir to incorporate
  8. add the cabbage, season with salt, pepper and mustard and cover
  9. let cook down, stirring occasionally for 15 minutes until cabbage is soft and it’s becoming soupy
  10. pit and dice dates then add them and the capers and stir to incorporate and take off heat

© 2016, domenicadreamsofcalamari. All rights reserved.

Healthy Mexican Breakfast

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      I think tempeh is kind of unfairly stigmatized. Tofu is mainstream now but its’ lumpy, rugged brother, Tempeh, hasn’t had his moment yet. I prefer tempeh actually, it’s a much more interesting (some would say toothesome) texture and it takes on the flavor of whatever you cook it in and brings its’ own earthy flavor. I once had a tempeh “BLT” and the tempeh was so well marinated and cooked I couldn’t believe it wasn’t bacon. And I love my bacon so that’s sayin something.

Also, shout out to the Avocado Man at the SLO Farmers Market– 5 of these beauties for $2. If that’s not a reason to be the happiest town in America I don’t know what is

{serves 1}

  • 1/2 can black beans
  • 1/2 can pickled chilis
  • 2 tsp garlic salt
  • 2 tsp paprika
  • chili flakes
  • 3 tbsp olive oil
  • 1 egg
  • 5 slices tempeh
  • 1/4 yellow onion
  • 2 cloves garlic
  • 1/4 avocado
  1. mince garlic and and dice onions
  2. heat 2 tbsp olive oil over medium high heat and add garlic then onions
  3. when onion is turning opaque add the beans and pickled chilis and stir to incorporate
  4. in another small pot bring water to a boil, then add egg (gently!) and reduce to a simmer and cook for 5-8 minutes depending on how soft you want your egg yolk, I like mine right at the 5 minute mark
  5. get it out with a slotted spoon and run it under cold water
  6. in a small saute pan heat 1 tbsp olive oil, paprika and garlic salt over medium low heat
  7. slice tempeh into strips and add it to the pan, when browned on one side flip each slice then remove from heat
  8. serve bean slop in a bowl, peel egg and throw it in there, slice avocado and add it, then top with tempeh and dig in

© 2016, domenicadreamsofcalamari. All rights reserved.

Farro with Goat Cheese, Arugula and Blistered Tomatoes

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I love farro. My mom is pretty on top of food trends and caught on to this one early on..Not that I’d say it’s become a “craze” per se, but it’s definitely more common and popular since it first appeared on our dinner table. It’s nutty and chewy and called “the mother of all wheat” by some. According to bob’s red mill, it nourished the Roman legions and was even used as a form of currency. Trader Joe’s has a 10 minute version that is a life saver- or at least a huge time saver. Also it’s less than $2.

I used a beautiful aged goat cheese for this but you can use fresh goat cheese too.

{serves 1}

  • 2 handfuls arugula
  • 1 egg
  • 5 mini heirloom tomatoes
  • 2 spoon fulls capers
  • 2 tsps black pepper corns
  • 1 clove garlic
  • generous dollop dijon mustard
  • 1/2 cup farro (uncooked)
  • 1 cup chicken broth
  • 3 mini bell peppers
  • dollop goat cheese
  • 2 tbsp olive oil
  • 1/4 cup pine nuts
  • salt/pepper
  1. heat a medium sized sauce pan and add pine nuts, dry toast them, stirring them occasionally until they smell nutty and are golden brown
  2. meanwhile bring the chicken broth and pepper corns to a boil and cook the farro in it (according to directions)
  3. mince garlic and slice the bell peppers
  4. remove the pine nuts from the pan and add the olive oil
  5. cook the garlic for a minute then add the bell peppers, capers and whole tomatoes and cover
  6. let tomatoes blister then remove from heat
  7. poach or fry your egg
  8. fluff the farro then stir mustard into it and add arugula (you may (probably will) have leftover farro and veggies…depending on your appetite)
  9. serve the farro mixture into a bowl, top it with the tomato- bell pepper saute, chunks of goat cheese and the egg

© 2016, domenicadreamsofcalamari. All rights reserved.

Mediterranean Grain Bowl

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Humble grain bowls seem to be all the rage right now. They’re on menus at all sorts of hip restaurants and not so hip ones. But they’re also incredibly easy to make at home and seriously affordable, a college student’s dream. You can basically throw in whatever veggies you have, cooked or raw (or a combination) and any protein with any grain and any seasoning. If this isn’t your idea of an easy recipe, here is a combo I made last night with all my random groceries.

{serves 1}

  • 1/2 cup farro (uncooked)
  • 1 cup broth (optional)
  • 5 mini portobello mushrooms
  • 1 clove garlic
  • 2 tbsp olive oil
  • 3 mini bell peppers
  • 3 cherry heirloom tomatoes
  • 3 artichoke hearts
  • 1 spoonful capers
  • 1 pinch basil
  • 1 pinch thyme
  • 1 pinch oregano
  • some canned tuna
  • grainy mustard
  • salt n pepper
  1. cook farro according to recipe*. use broth for more flavor
  2. clean mushrooms with a wet paper towel and slice
  3. mince garlic and heat olive oil in a medium sized pan then cook that garlic in the pan
  4. add the mushrooms and saute over medium heat, stirring occasionally for a few minutes
  5. when farro is finished, stir in the herbs and season with salt and pepper to taste
  6. slice bell peppers (deseed if necessary) and quarter tomatoes and artichoke hearts
  7. put farro in a bowl and top with sauteed mushrooms, the other veggies, capers and tuna and a dollop of your favorite mustard

*10 minute farro from trader joe’s is my best friend on school nights

© 2016, domenicadreamsofcalamari. All rights reserved.

Avocado-Toast-Fried-Egg-Sandwich

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There’s nothing like a fried egg sandwich. There’s also nothing like an avocado toast. This is where the avocado-toast-fried-egg-sandwich comes in. Throw in caramelized onions and melted cheese and some sauteed spinach for good measure and you have one hell of a breakfast sandwich. Or lunch sandwich or dinner sandwich.

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{serves 1}

  • 1/2 of a small avocado or 1/4 of a big guy
  • pepperplant  (or your hot sauce of choice)
  • 2 slices of bread, your preference
  • a few slices chili-bell pepper cheese (you can sub a good cheddar)
  • 2 handfuls spinach
  • 1/2 yellow onion
  • 2 tbsp olive oil
  • red pepper flakes
  • garlic salt
  • pepper
  • 1 egg
  1. heat olive oil in a medium sized pan and slice onion
  2. caramelize the onion over low heat, stirring occasionally until it starts turning golden brown
  3. meanwhile slice (enough cheese to cover one slice of bread) thinly
  4. once onions are good and caramelized, spread them over one of the slices of bread then top with the cheese slices then toast (along with the other plain slice of bread)
  5. in the onion pan heat the spinach with a splash of water, cook until just wilted, remove with tongs and squeeze out excess water
  6. heat a small skillet over medium high heat and fry the egg
  7. mash the avocado on the plain piece of toast then spread spinach over and dot with pepperplant or your hot sauce of choice
  8. sprinkle garlic salt, pepper and chili flakes on the egg and using a spatula, gently transport it onto the avo/spinach toast
  9. sandwich it with the melty cheese toast and you have a pretty awesome egg sandwich

© 2016, domenicadreamsofcalamari. All rights reserved.

Spinach Salad w/ Mashed Sardine Garbanzos

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This is another kitchen-sink kind of salad. Salads don’t have to be boring as long as you have some good ole pantry staples. Avocado doesn’t hurt either. Or a healthy dose of red pepper flakes. You could even throw a fried egg on top for some serious salad snazz.

{this recipe is for 1 salad with a lot of leftover garbanzos}

for the garbanzo-sardine mash:

  • 1 can garbanzos
  • 1 tin sardines in harrissa olive oil (if you can’t find them, you can sub sardines in olive oil and add a bit of harissa*)
  • 1/2 cup pine nuts
  • a few generous shakes of red pepper flakes
  • salt to taste
  • 2 cloves garlic
  • 1/2 lemon

for the salad:

  • 2 handfuls spinach
  • 1/2 avocado
  1. heat a medium sized skillet and toss in the pine nuts, shaking the pan a few times until the nuts start getting a little brown and smell good, then remove from pan
  2. drain some of the olive oil from the sardines off into the pan
  3. mince garlic and add to the pan
  4. drain the garbanzos and rinse then add to the pan
  5. break sardines into pieces and add to the pan and start mashing garbanzos with a fork, turn down heat, salt to taste
  6. add the pine nuts back in and take the pan off heat, squeeze lemon juice into the pan
  7. serve over spinach and under avocado

*trader joes sells these little suckers for the low price of $1.29, a steal of a tasty protein deal for a college student, or anyone trying to conserve beer/travel money

 

© 2016 – 2017, domenicadreamsofcalamari. All rights reserved.

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