Roasted Salmon Pasta with Tzatziki

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I pulled out this recipe from an online whole food kitchen class I took a few years ago. I knew it would be a bit of a stretch for my family, and sure enough, each of the kids said “ew” to the description. I did almost lose my nerve partway through, but I am so glad I persevered (not that it was a particularly hard recipe, just that I almost convinced myself I’d be eating it on my own for the next fourteen meals). I needn’t have worried. We ate every single bite, and I think Ian and Clara would have eaten even more had it been available.

Notes for next time: Jason said I could have doubled the salmon (and I agree). I was too lazy to make a gluten-free pasta option for myself, so I just gluten-ed it up with the rest of the family. Also, I didn’t get a picture of the tzatziki, but it was really good as well. The recipe notes say that traditional tzatziki uses mint as the fresh herb but that the dill pairs nicely with the salmon. I agree, but I might experiment with mint or even cilantro.

Also, the original recipe calls this “pasta salad.” I left out the “salad” because it was not at all salad-like in my opinion. The salmon and asparagus had cooled, and the tomatoes were room temperature, but I made the pasta last and tossed it while the pasta was hot, so overall the dish was warmer than room temp but not steaming by a long shot. The tzatziki was cool, and all those temperatures worked well together.

Ingredients:

  • 1 (6-ounce) cooked filet salmon, cooled and chopped into bite-sized pieces (I prepared it just like the salmon in this recipe); next time I would double this
  • 2 cups halved grape tomatoes
  • 1 bunch of asparagus, sautéed and cooled and chopped into 1-inch pieces (remove the woody tips and add to a medium-hot skillet with a drizzle of olive oil and salt and pepper; sauté just a few minutes until bright green)
  • 1 package tricolor veggie pasta, cooked according to package directions

Directions:

  1. Toss salmon, tomatoes, asparagus, and pasta in a large bowl (or, um, large skillet if you don’t have a large enough bowl)

For the tzatziki

  • 1 cucumber, peeled and seeded (and roughly chopped)
  • 1 cup plain greek-style yogurt
  • 1 clove garlic
  • 1/4 cup chopped fresh dill (or 3 teaspoons dried dill)
  • juice of 1 lemon
  • sea salt and pepper to taste (start with 1/2 teaspoon salt)

Combine all the tzatziki ingredients in a food processor or blender and process on low until well blended.

Serve on the side to be spooned over pasta.

Chicken Pho

IMG_3867Oh man, this recipe is everything I wanted it to be: (so) easy, (so) delicious, a big hit with kids and adults. And if you make it a Pho-riday (get it? get it?), all the better.

I found this recipe in an old issue of Eating Well.

Ingredients:

  • 8 cups chicken broth (I used 6 cups broth and 2 cups water, and would do it again)
  • 2 tablespoons brown sugar
  • 2 tablespoons fish sauce
  • 10 whole star anise
  • 6 whole cloves
  • 1 2-inch piece fresh ginger, peeled and thinly sliced
  • 1 cinnamon stick
  • 2 bone-in chicken leg quarters, skin removed, trimmed (the original recipe calls for chicken breasts, but this is what I used, and I’d do it again)
  • 8 ounces wide rice noodles (the original recipe calls for 6 ounces, but we had an 8-ounce package, and Jason likes the noodles, so…)
  • 6 cups chopped bok choy
  • 2 cups mung bean sprouts
  • 2 cups fresh basil leaves
  • 1 cup fresh mint leaves
  • 1 cup fresh cilantro leaves
  • 1 fresh jalapeño, thinly sliced
  • Sriracha or chile-garlic sauce
  • 1 lime, cut into 6 watches

Directions:

  1. Combine broth, brown sugar, fish sauce, star anise, cloves, ginger, and cinnamon stick in a 5- to 6-quart slow cooker. Add chicken, meat-side down. Cover and cook on low for 8 hours (or high for 4 hours).
  2. Transfer the chicken to a cutting board. Remove and discard spices. Add noodles and bok choy to the slow cooker. Cover and cook on high for 30 minutes.
  3. Remove the chicken from the bone and shred with two forks. When the noodles are tender, stir in the chicken.
  4. Serve bowls of soup with bean sprouts, basil, mint, cilantro, jalapeños, Sriracha, and limes on the side, so everyone can add their own toppings.