Salmon Rice Bowl

Salmon Rice Bowl

I am obsessed with rice bowls right now especially when loaded with healthy fiber rich ingredients like brown rice, beans, avocado and tomatoes. This is one of the easiest dinners to prepare yet it is satisfying, nutritious and absolutely delicious. The bright colors are inviting and the flavor is plentiful.

Salmon is a versatile fish that can be roasted, grilled, poached or sautéed. It holds up well without falling apart or loosing flavor. One of my favorite ways to prepare salmon is to marinade it in teriyaki sauce and then grill it. I also enjoy grilling it on a plank.   When buying salmon I try to stick to wild as much as possible, it’s better for you and tastier too.

Salmon Rice Bowl

In this recipe I seasoned the fish with salt, pepper and a little cumin and then simply roasted in the oven for 25 minutes. While salmon was roasting the rice cooker cooked the rice and I chopped tomatoes, avocados and lettuce. The entire dinner only took me about 35 minutes to make. Not bad, not bad at all.

Salmon Rice Bowl

Salmon Rice Bowl

I’m looking forward to Halloween. I took a day off for some fun with my munchkin and friends. So this will be a shorter work week for me and I’m happy about that. Wishing everyone a wonderful day.

5.0 from 4 reviews
Salmon Rice Bowl
 
Prep time
Cook time
Total time
 
Author:
Serves: 2
Ingredients
  • 1 cup brown rice
  • ½ packet Goya Sazon con Azafran (in the international foods isle)
  • 2 salmon portions
  • 1 cup lettuce, shredded
  • 1 can black beans, drained and rinsed
  • ½ cup grape tomatoes, sliced in half
  • ¼ cup pickled jalapeños (optional)
  • 1 avocado, chopped
  • salt & pepper
  • ¼ tsp cumin
Instructions
  1. Cook rice by combining 1 cup brown rice, 2 cups water and ½ packet Goya. Add a little more water if needed. I find that brown rice takes longer to prepare than white. I used almost 3 cups of water to get it perfect.
  2. Preheat oven to 350 degrees, season salmon with salt pepper and cumin. Arrange on a baking sheet covered with aluminum foil. Roast about 20-25 min. When done, gently pull flake.
  3. Divide rice, beans, tomatoes, jalapeños, avocado and lettuce in two bows. Top with salmon and serve with you favorite hot sauce.
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Sausage, Spinach and Butternut Squash Soup

 “Enjoy Life It’s Delicious”

Sausage, Spinach and Butternut Squash Soup

I have been so busy at work I find myself exhausted every night with very little desire to do anything outside the necessary. I sometimes find it challenging to have a demanding full time job, juggling everything I love to do for my family and finding time for my favorite space on the internet. And that is why you’ll actually discover that this post is up on Saturday which is completely outside my blogging schedule.

There is something very comforting and satisfying about creating a recipe from simple and seasonal ingredients, especially when that recipe is a large pot of soup. In the past I have served butternut squash mostly as a side dish and only recently became adventurous with it. What I love most about this version is how satisfying and flavorful it is.

Sausage, Spinach and Butternut Squash Soup

This time of the year farmers markets are filled with a variety of winter squashes. Gorgeous warm hues and bright colors stand out amongst other vegetables and it’s hard to pass them by. I especially love it because the beautiful fall flowers, pumpkins and decorations remind me that my favorite holiday, Thanksgiving, is just around the corner. That’s one holiday that gives me the warm and fuzzes.

This fiber rich soup is a sure way to satisfy even the picky non butternut squash eaters. It’s packed with tons of flavor and will please everyone. I could  eat the entire pot myself. Butternut squash is a great soup vegetable. It’s healthy, loaded with vitamins and holds up well. It comes together in just under 30 minutes and makes for a fantastic lunch the following day.

Sausage, Spinach and Butternut Squash Soup

Sausage, Spinach and Butternut Squash Soup

 

Enjoy your weekend friends.

 

5.0 from 5 reviews
Sausage, Spinach and Butternut Squash Soup
 
Prep time
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Total time
 
Author:
Serves: 5
Ingredients
  • 4 turkey sausages, casing removed, crumbled
  • ½ butternut squash, chopped into 1½ inch chunks
  • 1 medium onion, chopped
  • 2 carrots, peeled and chopped
  • 2 celery sticks, chopped
  • 2 garlic cloves, minced
  • 1 cup baby spinach
  • 1 28oz can cannellini beans, rinsed and drained
  • 5 cups water
  • 2 good quality chicken bouillons
  • 1 tsp turmeric (optional)
  • ½ tsp saffron
  • salt and pepper to taste
  • 2 tbsp canola oil
Instructions
  1. Heat oil in a heavy soup pot or a Dutch Oven. Add crumbled turkey sausage and cook until barely pink.
  2. Add onion, garlic, celery and carrots. Stir and cook for 5 minutes.
  3. Add water, bouillon, turmeric, saffron, beans and butternut squash. Bring to a boil, then reduce to simmer and cook about 15-20 minutes until the squash is tender.
  4. Adjust seasoning, stir in spinach and turn off the heat. The spinach will wilt within a few minutes.
  5. Enjoy.

 

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Drunken Beans (Frijoles Borrachos)

Today we’re having Drunken Beans, a savory and satisfying dish made with beer, beans and ground beef.

Drunken Beans (Frijoles Borrachos)

I love beans but that was not always the case. I have to thank my husband for bringing out the bean loving side in me. They have become a frequent visitor on our dinner table. Beans are a nutrition powerhouse and are considered one of the world’s healthiest foods. Being the healthy food lover that I am it’s only natural that I love beans.

Drunken Beans (Frijoles Borrachos)

For those of you who have never had Drunken Beans before, they are pretty much phenomenal. I mean what’s not to love when you have beans simmered in beer. The alcohol from the beer cooks out and you’re left with flavorful and soupy Frijoles Borrachos. My version is packed with lots of flavor. It starts with a sofrito like mixture made with yellow and green bell pepper, onion, garlic, cilantro and jalapeno. It is a sure way to amazing flavor and delicious smelling kitchen.

beans

Drunken Beans (Frijoles Borrachos)
I prefer to use dried pinto beans. Plan ahead and soak them overnight, it cuts down the cooking time. But if you’re pressed on time then go ahead and use canned ones instead, they will work great as well.

Drunken Beans (Frijoles Borrachos)
Move over refried beans, there is a new dish in town.

5.0 from 2 reviews
Drunken Beans or Frijoles Borrachos
 
Prep time
Cook time
Total time
 
Author:
Serves: 6
Ingredients
  • 1 lb dry pinto beans, soaked overnight. You can also use the quick boil method by boiling beans covered with water for about 5 min. Allow to stand for at least 30 min.
  • 1 lb ground beef (or lamb)
  • 1 large onion, chopped
  • ½ yellow bell pepper, chopped
  • ½ green bell pepper, chopped
  • 2 garlic cloves, minced
  • 1 jalapeño, chopped
  • 1 tbsp cilantro, minced
  • 1 tbsp cumin
  • 1 tbsp paprika
  • 1 tbsp acho chile powder
  • 1 bottle light beer, I used Modello especial
  • Olive oil
Instructions
  1. Heat olive oil in a Dutch oven and cook beef until no longer pink. Remove with a slotted spoon.
  2. To the same pot, add bell pepper, jalapeño, onion and garlic. Cook until the onion is translucent.
  3. Stir in cilantro and all the spices.
  4. Return beef for the pot, add beer and top with water.
  5. Simmer on low until he beans are soft, about 1 hour.
  6. Season generously with salt.

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