healthyish Archives - domenica dreams of calamari

For anyone who thinks salads can’t be exciting dinners, I have to disagree. We’ve been focussing on dinner salads for the past couple of weeks. It’s quick, versatile, cheap and easy. This one was especially notable. We picked up some smoked yellowtail at Seaside Market and I kind of based the dinner around that. I used to bake beans like this in college all the time. I lived with three girls who all loved to cook and had similar tastes and this was one of our favorite drunk snacks. We’d all end up back in the living room after a night on the town and I’d inevitably toss together some white beans (cannellini beans) and nuts with some mustard, tahini and vinegar mixture and throw them in the oven- side note, I’m kind of known for my strange drunk snacks. Anyways don’t knock it ’til you try it, it sounds kind of funky but it’s quite good. Also roasted tomatoes are never a bad idea and of course I have unending fondness for soft boiled eggs <3

{serves 2}

1 can cannellini beans
1 tbsp dijon mustard
2 tsp balsamic vinegar
1/4 lemon
Trader Joe’s Everything But the Bagel Seasoning
a drizzle olive oil
1 tbsp tahini
2 rosemary sprigs, stemmed and chopped
2 thyme sprigs, stemmed
2 eggs
14 cherry tomatoes
8 oz smoked fish
pita chips (optional)
avocado ! (optional)
3 handfuls mixed greens
1 bell pepper

pre-heat oven to 350ºF
soft boil eggs; boil a small pot of water then turn it down to a simmer, add the eggs gently and cook for 6-7 minutes then remove w/ a slotted spoon and put in an ice bath for a few minutes –or hard boil them if that’s more your speed
drain beans and transfer to a medium sized bowl; add tahini, mustard, balsamic, lemon juice, herbs and Everything But the Bagel Seasoning
line a baking sheet with parchment paper and spread beans on one half, then toss tomatoes in same bowl, drizzle with a little olive oil
spread them on the other half of the baking sheet
bake for about 30 minutes, checking and turning every so often after the first 15 minutes
rinse greens and chop, divide between two bowls
chop bell pepper and add that on top; slice fish and throw that in
let the beans and tomatoes cool slightly when finished them add them to the party and lastly top with the egg and avo! great with a vinaigrette and maybe a glass of crisp rose

I love hash browns as much as the next person but I also don’t always want to stuff myself full of fried potatoes. So I came up with this baked sweet potato version. It’s simple, flavorful, healthy and goes great with all kinds of foods. I’m thinking of doing something Indian-inspired with them next.

3 medium sized sweet potatoes
drizzle olive oil
1/2 tsp cumin
1 tsp smoked paprika
1/2 tsp salt (jalapeno salt if you have it)

pre-heat the oven to 350°F and line a baking sheet (maybe 2 depending on how big your sweet potatoes are)
grate sweet potatoes on the large setting of a box cheese grater
put the shreds in a big bowl and drizzle olive oil over, mix in all the spices with your hands then spread on baking sheet (s)
bake for 40 minutes, remove from oven and turn with fork and flip around the sheets if your oven cooks kind of unevenly like mine.
continue cooking for about 30 more minutes stirring with a fork occasionally, until starting to crisp and get brown
serve with mashed black beans, a soft boiled egg, avocado, baked tempeh and lime wedge (pictured here) -these keep well in the fridge

Tag: healthyish

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