Recipe: Chipotle Aioli, Habanero Ghost Pepper Jack, Pesto, Red Quinoa & Turkey

47DF2D5C-4F2E-4B78-8A99-52772E849269I had a big batch of red quinoa. I made it earlier today to have in an asian greens salad with blueberries, habenero ghost pepper jack and lemon ginger seseme dressing.

So for dinner I whipped out the quinoa and shredded the habenaro jack into it, followed by generous dollops of pesto, 3 torn up turkey slices and some chipotle aioli. I mixed it up w/ a fork and thought I was going to heat it, but ended up loving it at temp. Though I think it might be good with the cheese melted in by heating.

Quick meal or side and yummy. Slide scale of proportions as you like for taste and consistency.

Dip: Sauerkraut, artichoke pesto

After a wknd prep of many meals for T’s wks away, I found a smidge of  Stonemill’s artichoke, jalapeño & parmesan in the fridge.

To bulk it up I added some:

Sauerkraut

Bold-n-Gold Moosetard: Alaskan Mustard

Avocado Mayo Oil from Chosen Foods

Basil Pesto

First I tried it with

wheat thins,

then corn chips

then melted on toast in the toaster oven.

I liked all the versions.

This is one of those no dishes, easy recipes.

Add all the ingredients in one place, mix it up and voila!

Pickled Salmon Sushi Roll

For me the key to sushi enjoyment is the right balance of dry and wet and mingling of flavor components. This one was a hit.

I started using seaweed wraps while I was living in Hawaii.  They are the perfect travel food because they serve as a catch all container that you can carry 100 of in your backpack without even noticing they’re there.  That’s my secret backpacking tip.  Now onto this dish.

My boyfriend’s family gave us a jar of their wonderful homemade pickled salmon.  It’s one great way Alaskans use to save their fish catch of the season.  This was my first time trying it, and it was delicious.  The salmon was pickled with slices of onion, peppers, lemon, and peppercorns.

I know I am not a trained or traditional sushi maker, but I love how it’s such a fun way to combine flavors.  For me the key to sushi enjoyment is the right balance of dry and wet and mingling of flavor components.  This one was a hit.

Pickled Salmon Sushi

I spread a little mayo on a flat seaweed wrap and then made of bed of Calrose rice over this.  (I had previously cooked and seasoned the rice so it was more flavorful).

Then I spread pesto generously in a wide line next to the rice and spread chunks of creamy goat cheese along the line of pesto. Then I cut the pickled salmon into bite sized pieces and lay them perpendicular to the direction I would roll the wrap to ensure clean easy bites.  Then I drizzled some of the juices from the pickled salmon jar onto the rice and added a few onion and pepper slivers out of the pickled jar.  Wetting the points of contact on the seaweed I wrapped it up… this is the hard part and just takes practice…and Voila! Yum time

Pesto Mozzarella Eggplant Fold-overs Recipe

These are so easy (10 minutes start to table) and cheap to make, yet so tasty everyone will want more.  This is a great treat to make as an appetizer/starter dish or a main meal.  Also works great as an easy vegetarian dish.  But not vegan.

You Need:

Lg Eggplant- thin sliced lengthwise (1/2 of one eggplant fed 2 people dinner, but we weren’t starving)

olive oil, balsamic vinegar and salt

Cookie pan (prefer with raised edge) covered in foil

Oven with broil setting

Tomatoes- thin sliced

Smoked Mozzarella cheese (or Mozz with liquid smoke)- shredded or sliced

pesto or basil

( I cut up half an eggplant for a first round and we were so full after one pan that we saved the other half an eggplant to cook a few nights later. Delicious both times.)

How to:

Turn on oven to broil.

Slice a large eggplant lengthwise with a good knife so each slice is uniform width about 1/4 in. or less.

Cover 1-3 baking sheets with foil, dependent on how many you want done at a time. each pan will hold about 3 large or 4 small. Lay eggplant strips on foil til sheet filled, do not overlap.  Then grind some salt lightly onto each piece, drizzle with olive oil and balsamic oil and rub into surface til some is all over.  Flip the strips over and do the same on the other side. Put in the oven on a med. high shelf.

Broil flat until eggplant starts to look translucent. (7-10 min, keep an eye on them)

I usually shred my mozz and slice toms while the eggplant is broiling. Easy to do in those 7-10 minutes and then also easy to keep an eye on the eggplant cooking progression if this is your first rodeo.

Then remove from oven, add a spread of  pesto, mozzarella and thin sliced tomato to middle third of eggplant. (You could easily play with this combo by changing up the cheese or veggie rolled inside).  Then fold the sides up over the filling and stick with a toothpick to hold them closed.  Or you can flip the whole thing over once it’s folded to have gravity hold the flaps under.

Sometimes I just call it good and let the heat of the eggplant melt the cheese if the strips are already very translucent.  If the strips are still whitish in patches I put them back in for a minute or two.

Viola.  Enjoy.

** later….Remove foil from pan, clean up complete.