Posts by Rachel Schultz

Salmon Sliders with Avocado Dill Sauce

June 2, 2015

A dish like this brings the lightness and freshness of what summer dinners ought to feel like! I love seasonal eating. (I use this method for cooking salmon perfectly in the oven.) Salmon is so great in burgers and we loved these very much. The sauce can make or break a sandwich and we loved the avocado dill with this one. Blessings on your summer.

SALMON SLIDERS WITH AVOCADO DILL SAUCE
Makes 8 sliders

1 pound salmon filet, sliced into 8 square pieces
1 avocado
1 teaspoon red wine vinegar
1/4 cup fresh dill
1 lemon, juiced
1/2 teaspoon red pepper flake
1 teaspoon honey
2 tablespoons olive oil
Red onion, sliced
Romaine lettuce, sliced
8 slider buns
Olive oil
Salt & pepper

Sprinkle filet with salt and pepper and drizzle with olive oil. Lay salmon on a lined baking sheet and place in a cold oven. Heat to 400 degrees and remove from oven after 25 minutes. To make dill sauce, combine avocado, red wine vinegar, dill, lemon juice, red pepper flake, honey, and olive oil in a food processor. Pulse until smooth. Assemble sliders on buns with salmon, red onion, lettuce, and dill sauce.

SALMON SLIDERS WITH AVOCADO DILL SAUCE

Author: Rachel Schultz

Ingredients

1 pound salmon filet, sliced into 8 square pieces
1 avocado
1 teaspoon red wine vinegar
¼ cup fresh dill
1 lemon, juiced
½ teaspoon red pepper flake
1 teaspoon honey
2 tablespoons olive oil
Red onion, sliced
Romaine lettuce, sliced
8 slider buns
Olive oil
Salt & pepper

Instructions

Sprinkle filet with salt and pepper and drizzle with olive oil.
Lay salmon on a lined baking sheet and place in a cold oven.
Heat to 400 degrees and remove from oven after 25 minutes.
To make dill sauce, combine avocado, red wine vinegar, dill, lemon juice, red pepper flake, honey, and olive oil in a food processor. Pulse until smooth.
Assemble sliders on buns with salmon, red onion, lettuce, and dill sauce.

PUMPKIN RAMEN

March 9, 2015

Rachel Schultz

When my husband was unloading the groceries and saw a pack of ramen, work paused for some inquiry. He knows his wife would not be one to typically eat packaged noodles and was very curious to know why I would have possibly purchased it. Maybe there is a way to buy just ramen noodles (strictly ramen noodles, not the ramen noodle soup it has become shorthand for), but I could not find it at my grocery store. And just as well because I can ditch the “seasoning” packet and just use the noodles in this flavorful soup during autumn.

PUMPKIN RAMEN
Serves six souls

2 tablespoons coconut oil
2 onions, sliced thinly
4 inches ginger, minced
2 bulbs garlic, minced
8 ounces shiitake mushrooms, sliced
3 teaspoons salt
4 cups cups broth
15 ounces coconut milk
15 ounces pumpkin puree
4 chicken breasts
6 ounces ramen noodles
1 tablespoon brown sugar
8 limes, juiced
sriracha sauce
serrano peppers, sliced

Heat coconut oil in a pot over medium heat. Cook onions for 7 minutes, stirring occasionally.

Add ginger, garlic, and mushrooms, cooking for 5 more minutes.

Add salt, broth, coconut milk, and pumpkin puree and bring to a boil.

Add chicken breasts and cook for 10 minutes. Remove chicken and shred, then return to pot along with ramen noodles. Cook for 3 minutes.

Stir in brown sugar and lime juice. Top with sriracha sauce & serrano peppers.

PUMPKIN RAMEN

Author: Rachel Schultz

Ingredients

2 tablespoons coconut oil
2 onions, sliced thinly
4 inches ginger, minced
2 bulbs garlic, minced
8 ounces shiitake mushrooms, sliced
3 teaspoons salt
4 cups cups broth
15 ounces coconut milk
15 ounces pumpkin puree
4 chicken breasts
6 ounces ramen noodles
1 tablespoon brown sugar
8 limes, juiced
sriracha sauce
serrano peppers, sliced

Instructions

Heat coconut oil in a pot over medium heat. Cook onions for 7 minutes, stirring occasionally.
Add ginger, garlic, and mushrooms, cooking for 5 more minutes.
Add salt, broth, coconut milk, and pumpkin puree and bring to a boil.
Add chicken breasts and cook for 10 minutes. Remove chicken and shred, then return to pot along with ramen noodles. Cook for 3 minutes.
Stir in brown sugar and lime juice. Top with sriracha sauce & serrano peppers.

Garlic Mashed Sweet Potatoes

February 4, 2015

Rachel Schultz

One thing about sweet potato (and butternut squash) is that if they are not appropriately balanced in a dish, eating a lot of them can be a bit much. There are some versions of butternut squash ravioli that eating mouthful after mouthful is just too sweet or intense for an entree. I recently dined at a restaurant that served half regular and half sweet potato fries with my burger, which I thought was the right ratio. For these mashed potatoes, I used equal part yukon gold and sweet potatoes to mellow out the bold (and beloved) flavor of my friend the yam. For them to work best in a side dish, they have got to be checked. The garlic helps with that too.

GARLIC MASHED SWEET POTATOES
Serves 3-4

2 sweet potatoes, diced
5 yukon gold potatoes, diced
6 cloves garlic
1 tablespoon buter
1/2 cup milk
Chives
Salt & pepper

Place yukon potatoes in pot and cover with 4 inches of water. Bring to a boil. Add sweet potatoes. Boil for 15 minutes.

Strain potatoes and combine with garlic, butter, milk, and salt & pepper in a stand mixer. Top with chives.

GARLIC MASHED SWEET POTATOES

Author: Rachel Schultz

Ingredients

2 sweet potatoes, diced
5 yukon gold potatoes, diced
6 cloves garlic
1 tablespoon buter
½ cup milk
Chives
Salt & pepper

Instructions

Place yukon potatoes in pot and cover with 4 inches of water. Bring to a boil.
Add sweet potatoes. Boil for 15 minutes.
Strain potatoes and combine with garlic, butter, milk, and salt & pepper in a stand mixer.
Top with chives.

Adapted from A Couple of Cooks.