SWASHBUCKLED! (S1E7): Uncle Gary’s Challenge

This week, we get a special fan mail request from Marie’s Uncle Gary, and she shows up with nothing but #drinkinwine. How are we going to play Swashbuckled with no ingredients?

Read on for episode breakdown.

---

Ingredients featured in this week’s episode:

Fresh Ginger

Ground Cinnamon

Soy Sauce

Whole Grain Dijon Mustard

So…back story… SUPERFAN Joe Marandola (Marie’s dad), shared our web series with his family back in Rhode Island. From that, we got our first fan request from Uncle Gary: “Here are four…Ground Cinnamon, Soy Sauce, Mustahd and Gingah. Holy sh*t, make something with that!”

We took this request very seriously, and Marie knew that I would have most of these ingredients in my kitchen, so the only ingredient she brought over this week was her favorite fancy mustard (oh, and #drinkinwine, AKA. Lonely Alcoholic White Girl Soda).

Since I had only shopped at 99 Ranch this week, as opposed to Trader Joe’s, we were very limited to things involving tofu, ramen noodles and miso paste. But the final product was a delicious, winter ramen. You can easily make the ramen eggs and broth ahead of time, and just boil the noodles as needed. It should last about 3-4 days in the fridge.

Vegetable Miso Ramen

• Servings: 4
• Time: 20 min
• Difficulty: easy
• Print

Recipe by Amanda Hibshman, RDN

Ingredients

• Vegetable or Chicken Broth
• 4 Garlic Cloves, Chopped
• 2 Tbsp Fresh Ginger, Grated
• 1/2 tsp Ground Cinnamon
• 2 Tbsp White Miso Paste
• 2 Tbsp Mirin
• Ramen Noodles of Choice (or just pick the best package)
• Toppings: Baby Bok Choy, Thinly Sliced Carrots, Halved Grape Tomatoes, Soft Boiled Ramen Egg, Enoki Mushrooms, Sliced Green Onion, Seaweed, Crushed Red Chili Flakes

Directions

1. Bring chicken or veggie broth to a boil and add miso paste, ginger and garlic. Let boil for about 5 minutes, then reduce heat to low, add Mirin, and prepare toppings.
2. Thinly slice baby bok choy and green onion. Use a peeler to thinly slice carrots. Halve grape tomatoes.
3. In a separate boy, bring water to a boil. Once at a rolling boil, cook ramen noodles according to package directions. Once cooked, put noodles in bowl and top with ramen broth, desired toppings and ramen egg.
4. For the Soft Boiled Ramen Eggs, you’ll need to prepare them at least 4 hours in advance so they can marinate.  Fill a pot at heat halfway with water, and bring to a boil. Once water is at a rolling boil, add 4 eggs (with a slotted spoon or skimmer so you don’t crack the eggs), and then set a timer for 8  minutes (if you like runny eggs, go for 7, if you like harder cooked eggs, go for 9-10 minutes). Once timer goes off, immediately transfer eggs to an ice bath to stop the cooking process. Peel eggs and place in marinade of 1 part soy sauce, 1 part mirin and 3 parts water. Make sure all eggs are covered. Refrigerate for a few hours, ideally overnight.

Mustard Crusted Tofu

• Servings: 4
• Time: 35 min
• Difficulty: easy
• Print

Recipe by Amanda Hibshman, RDN

Ingredients

• 1 package of extra firm tofu
• 1 Tbsp Mustard (the Grain type)
• 2 tsp soy sauce
• 1 tsp sesame oil

Directions

1. Slice tofu into thin, squares (or shapes of your choosing).
2. In a bowl, combine mustard, soy sauce and sesame oil. Toss sliced tofu in marinade, and let sit for 10 minutes in the refrigerator. Meanwhile, preheat oven to 425 degrees.
3. Line baking sheet with parchment paper and place marinated tofu in a single layer on parchment. Bake for 25 minutes, flipping tofu halfway through.

Advertisement

SWASHBUCKLED! (S1E6): O Fortuna!

This week, Marie braves the frigid Southern California winter temperatures to bring over four mystery ingredients to the Fearless Flying Kitchen.

Read on for episode breakdown.

---

Ingredients featured in this week’s episode:

Almond Windmill Cookies

Mango

Swordfish Steaks

Zhoug Sauce

It was a cold week in San Diego, so Marie brought over her favorite comfort food (Windmill Cookies), something tropical (Mango), something actually frozen (Swordfish Steaks) and something spicy to warm you up (Zhoug Sauce).

Let’s start with the ZHOUG SAUCE. Aside from being difficult to pronounce, it is a pretty perfect, versatile dip, that tastes like a cilantro and jalapeño pesto. It has “Yemeni Roots,” which we have concluded means it comes from YEMEN as opposed to having an ingredient that is the actual roots of the illusive yemeni plant.

We thawed our swordfish in a bowl of warm water for about 15 minutes, and then topped it with the Zhoug sauce and baked in the oven. The insert in the swordfish has a ton of cooking options (pan frying, grilling, baking, etc.). We also played with the Zhoug sauce as a veggie dip, with equal parts LOW FAT SOUR CREAM, PLAIN ICELANDIC YOGURT, and ZHOUG SAUCE. It was pretty spicy for a dip, but would be great on a pita with a meatball or falafel.

How pretty is this blend of bell peppers and mango?

Marie admittedly included the MANGO so she could learn how to cut it properly. This seems to be the one fruit and vegetable that I hear the most complaints about cutting. It is fairly easy to peel (with a knife or standard peeler), but then you have a very slippery surface that makes cutting into the awkward hard core pretty dangerous. You could also do the cut-first-peel-second method, but then it makes traditional peeling much more difficult. Some people swear by this “drinking glass” method of peeling mango. Try it and let us know how it works for you!

The flavors in the mango mix really well with the sweet bell peppers to create a tropical take on fried rice. All you need is some microwave rice, rice vinegar, and low sodium soy sauce, and you have a fun and easy weeknight side.

To finish off our meal, we experimented with some Windmill Cookie experiments. The first thought was to make a frozen yogurt. The key here is to only leave the yogurt in the freezer for 1-2 hours, just enough to begin to solidify, but not long enough to freeze completely. One thing we didn’t try (but you can!) is to put this in a popsicle mold, and freeze overnight.

Our favorite application was definitely the chia seed pudding. You could easily cut back on the amount of sugar and windmill cookies (by at least half), and it wouldn’t sacrifice flavor at all. I loved the addition of Chia Seeds for the additional nutritional boost (extra fiber, protein and Omega-3 Fatty Acids).

And lastly, this video wouldn’t be possible without the inspiration of this FABULOUSLY HILARIOUS Misheard Lyrics video for O Fortuna (from Carmina Burana). Marie and I have both performed O Fortuna with our choirs in the past, and think this video is hilarious every time we see it.

Almond Windmill Cookie Dessert Extravaganza

• Servings: 8
• Time: 45 min
• Difficulty: easy
• Print

Recipe by Amanda Hibshman, RDN

Ingredients

• 15 WINDMILL COOKIES! SALSA COOKIES! (hulk smashed)
• 1 can coconut milk
• 1 vanilla greek yogurt
• 1/4 cup sugar
• 2 Tbsp Chia Seeds

Directions

1. Crush mix all the windmill cookies (by hand, food processor, or blender) and combine with the rest of the ingredients in a mixer.
2. If you are making ice cream, then put in a small container and put in the freezer for 1-2 hours.
3. If you are making chia seed pudding, then add 1 Tbsp of chia seeds for each 1/2 cup of liquid. Stir well, cover and put in the fridge for at least 20-30 minutes so chia seeds can become gelatinous and thicken.

Swordfish Steaks

• Servings: 2
• Time: 20 min
• Difficulty: super easy
• Print

Recipe by Amanda Hibshman, RDN

Ingredients

• 2 Frozen Swordfish Steaks
• 1 tsp Olive Oil per steak
• 1-2 tsp Zhoug Sauce per Steak
• Red Bell Peppers, diced

Directions

1. Thaw swordfish steaks, either overnight in the refrigerator or in a bowl of warm water. Preheat oven to 400
2. Once thawed, remove from package and place on a baking sheet.  Top steaks with 1 tsp of Olive Oil and Zhoug sauce (about 1-2 tsp per steak. If you want a subtle flavor, go for 1 tsp. If you like spice, go for 2). Rub the Olive Oil and Zhoug Sauce in a thin layer and top with chopped bell peppers.
3. Bake for 15 minutes and remove from over. Let set for 2-5 minutes and then serve with Mango Fried Rice.

Mango Fried Rice

• Servings: 8
• Time: 20 min
• Difficulty: easy
• Print

Recipe by Amanda Hibshman, RDN

Ingredients

• 1 Mango, peeled and diced
• Half Red Bell Pepper, Diced
• Half Green Bell Pepper, Diced
• 1/2 Red Onion, Sliced thin
• 2 Tbsp Olive Oil
• 2 Bags Frozen Jasmine Rice, Microwaved
• 1 Tbsp Rice Vinegar
• 2 Limes, Juice only
• 1/2 Cup Cilantro, Chopped
• 2 Tbsp Low Sodium Soy Sauce (plus more to taste)
• Salt and pepper to taste

Directions

1. Peel & dice mango. Dice 1/2 red onion, 1/2 red bell pepper, 1/2 green bell pepper
2. Over medium high heat, warm Olive Oil. Once hot, add Onion and sauté for 3-5 minutes. Then add Bell Peppers and cook for another 3-5 min. Once Bell Peppers start to soften, add Mango and cook for 5 minutes.
3. Meanwhile, heat rice in microwave. Once cooked, add to pan (after you’ve added the mangos). Add in Rice Vinegar, Lime Juice, Soy Sauce, salt and pepper. Finish with Cilantro, and give it a good stir, then remove from heat and serve.

SWASHBUCKLED! (S1E2): Asian-Rhode Island Fusion

We’re back this week! And this time, we bring you an Asian-Rhode Island Fusion dish. SAY WHA?! Yup, we made a stir-fry dish out of coffee syrup, soy sauce and rice vinegar. You’ll have to check out the video to see how it turns out.  In this episode, we make Clueless jokes, play “Hipster Roulette,” drink authentic “Coffee Milk” (and decide it tastes much better with a little whiskey) and spend way too much time crushing giant corn nuts.

Read below for episode breakdown.

---

Ingredients in this week’s episode:

Pork Tenderloin – $3.99/lb

Giant Peruvian Inca Corn – $1.99

Shishito Peppers – $1.99

Coffee Syrup – $4.49

 

 

 

 

Inca Corn Crusted Pork Medallions

• Servings: 4
• Time: 20 min
• Difficulty: easy to moderate
• Print

Recipe by Amanda Hibshman, RDN

Ingredients

• 1 Bag Giant Peruvian Inca Corn
• 1.5 lbs Pork Tenderloin
• 1/2 Cup Almond Flour
• 2 Eggs
• Fresh Ground Salt & Pepper
• 1/4 Cup Olive Oil

Directions

1. Crush Inca Corn and put on a plate. Cut Pork into Medallions, about 3/4 inch in size. In a separate bowl, beat eggs and in yet another bowl, measure almond flour. Heat oil over medium high heat. Dredge pork tenderloin through almond flour, then eggs, then coat with crushed inca corn. Top with a sprinkle of fresh salt and pepper on each side.
2. Place medallion in hot oil and pan fry on each side for about 3-5 minutes…or until the center reads 145 degrees F. Remove from oil and place on paper towel to absorb excess oil. Let rest for about 5 minutes, then serve with Coffee Syrup Stir Fry and Jasmine Brown Rice.

Coffee Syrup Veggie Stir Fry

• Servings: 4
• Time: 15 min
• Difficulty: easy
• Print

Recipe by Amanda Hibshman, RDN

Ingredients

• 2 Tbsp Low Sodium Soy Sauce
• 1 Tbsp Rice Vinegar
• 1 tsp Coffee Syrup
• 2 Tbsp Olive Oil
• 1 Leek, diced
• 1 Shallot, minced
• 1 Eggplant, Peeled and Cubed
• 6 oz Bag Shishito peppers
• Garnish: Teriyaki Seaweed Snacks

Directions

1. In a small bowl, combine soy sauce, rice vinegar and coffee syrup. Set aside.
2. In a wok or large skillet, heat olive oil over high heat. Add all veggies and sauté for about 2 minutes. Add sauce and continue to cook for about 5 more minutes, until soft and cooked through, stirring often.
3. Garnish with teriyaki seaweed and serve alongside jasmine brown rice and Inca Corn Crushed Pork Medallions.

Bell Pepper and Steak Stir-Fry

 

As much as I love to cook, some nights, I just want to pop something in the microwave or order take out. Call it laziness if you want. I call it just, being human. But, what I consider the ultimate, is when I can cook dinner from scratch that involves minimal effort on my part. My biggest TJ’s  “splurge” is usually on pre-cut meats and vegetables. I call it a splurge because it usually costs a few bucks more to get a food item processed. But those few minutes I am spared are well worth it! I mean, come on, the thought of making soup from scratch was a little daunting before I the wonderful Mirepoix Mix, am I right?? Another pre-sliced and diced item I regularly purchase is the Beef Steak Tips, which I decided to bust out for dinner tonight. You can, of course, always use regular tenderloin or sirloin, and just slice into chunks or strips.

When I think of “easy dinner,” my mind jumps right to clean up, which means my easy dinner usually involves no more than 1 pot or utensil. I have seen a bunch of one pot pasta dishes on Pinterest, and I’ll admit, I am a little nervous to try them. I just can’t wrap my head around how it would taste good to throw raw onions and uncooked pasta and tomatoes in a pot with water and have it com out tasting delicious. I hope to prove myself wrong in the future, but, For now, I’ll just stick to crock pots and woks.

Some of my favorite veggies to cook with beef  are bell peppers and onions. I often pair my carne asada with fajita style peppers and  onions. Same with sausages. I wonder why I even thought I would choose a different veggie for my easy mid-week stir fry? I am sure there are great combinations out there. What do you put in your stir-fry? Leave me a comment!

 

• Servings: 4
• Print

Ingredients:

• 2 Tbsp olive or peanut oil, divided
• 1 lb package of beef tips
• 2 bell peppers, cut into large chunks
• 1/2 medium onion, cut into chunks
• 2 tomatoes, diced
• 1 bag of microwave brown rice

Sauce:

• 1/3 cup low sodium soy sauce
• 2 tsp Sriracha
• 1 1/2 tsp Garlic Powder
• 1 tsp brown sugar
• 1 tsp honey
• 2 tsp corn starch
• 1 tsp rice vinegar

Directions:

• Put 1 Tbsp of oil in wok or large pan, and heat on hight. Once oil is hot, add onion and bell peppers and cook until they just start to get soft, about 5 minutes. Remove from pan.
• Meanwhile, combine all ingredients for sauce in a separate bowl.
• Add other tbsp to pan, and add beef tips (salt and pepper to taste prior to cooking). Cook until no longer pink, about 5-7 minutes.
• Add cooked bell peppers and onions, diced tomatoes and sauce mixture cook for another 5 min. Sauce will thicken a little bit. Remove from heat and serve with your favorite whole grain rice. I prefer the frozen brown rice that can be microwaved for 3 minutes and serves two.

Estimated Nutrition Information Per Serving (does not include rice):
Calories: 316   Carbs: 18g   Fat: 17g   Protein: 24g   Sodium: 720 mg   Sugar: 7g