Meal Prep Monday: Salmon Rice Bowl

“This dish is so versatile, there are a variety of ways you can put together a rice or grain bowl…”

Growing up, I was raised on rice.  Nowadays, I don’t eat it as much anymore, but I get a craving for it once in a while.  This dish is so versatile, you can substitute the rice, the vegetable or even the protein.

I started by making my rice.  Most of the bags will say that the grains are pre-washed or “no washing/rinsing required” but that step is so ingrained in me that I still clean my rice first.  Instead of the sushi rice that I used in this dish, you can use brown rice or quinoa, if desired.

While that is cooking, I can relax for a moment before working on the vegetable – basically any would do.  From spinach, to asparagus to mushrooms and edamame, the choices are endless.  I chose spinach, that I sautéed in toasted sesame oil.

I then took some roasted seaweed and cut it into strips or pieces so I can lay the protein on top.  I had some smoked rainbow trout that I wanted to try with this.  I could have also used fish (i.e. salmon), chicken, beef, pork or tofu for this as well.  Place the protein on top of the seaweed and voilà – you have yourself a rice bowl!

Similar recipes include:

http://www.panningtheglobe.com/2014/04/18/teriyaki-salmon-rice-bowl-spinach-avocado/

https://www.buzzfeed.com/christinebyrne/bowl-me-away?utm_term=.tp3L4deZe#.bux0dzBZB

https://www.pinterest.com/explore/rice-bowls/

As you can see, there are a variety of ways you can put together a rice or grain bowl!

Enjoy!

-Maeven

Meal Prep Monday: Grilled Balsamic Skirt Steak & Grilled Marinated Vegetables

“Meal prep can still be done when short on time, just have the marinade do the work for you.”

I’ve been running short on time lately, and sometimes I don’t have all the time to get my meals ready for the week.  When I have days like that, I turn to marinades, because they do the work for me.

I find that either skirt steak or rib eye can work with this recipe.

After gathering all the ingredients, place in the zip-top plastic bag.  Add the steak and turn the steak(s) within the bag to ensure that the marinade completely coats the meat.

Depending on the thickness of the steak, I have left it in the marinade overnight in the refrigerator.  After having it in the refrigerator, be sure to leave it out for at least 20 to 30 minutes before grilling.

Time to grill!  This can be done with your outdoor grill, or indoors using a grill pan. Just 2 to 3 minutes on each side (or until preferred temperature will do!)

When done, tent with foil and let stand for 5 minutes.  Slice steak into strips.

For the vegetables, I turned to Trader Joe’s and got this:

According to the directions, they can be defrosted in either the refrigerator or in the microwave.  When done, pair with steak in container.

My mouth is already watering over this!  I hope you have a chance to make this for yourselves!  Have a great week!

-Maeven

Recipe: http://www.myrecipes.com/recipe/grilled-balsamic-skirt-steak

Meal Prep Monday: Smoked Salmon Wraps and White Bean Stew with Swiss Chard and Tomatoes

“This week I ended up with a LOT more tomatoes than I usually get. I wanted to find a dish that would allow me to utilize them…”

This week I ended up with a LOT more tomatoes than I usually get.  I wanted to find a dish that would allow me to utilize them and not have them go to waste.  I substituted them for the canned diced tomatoes in the recipe (link below).

First I cleaned and prepped my ingredients.  I am a big fan of “Worst Cooks of America” on Food Network.  Not only does it bring up my self-esteem when compared to the contestants during the first week or so of the show, but the chefs show them some techniques to slicing, dicing and mise en place.

First, I wilted the chard in a saucepan.  Once that was done, I drained the water, squeezing as much of it out of the leaves.

Then, in another saucepan, I heated up the oil.  Once it was warmed, I added the garlic, red pepper, and sautéed them until the garlic was browned.  Next, I added my tomatoes, followed by the beans.  After letting the mixture stew for several minutes, I put in the cooked chard and mixed them together. Season to taste.

Next, I started on the wraps.  Of course, I got my ingredients ready.

I forgot about the cucumbers for the recipe, but I did get my hands on some pea shoots, so I used those instead.  Start with the tortilla and smear it with cream cheese.  Next, add the smoked salmon.  For the herbs, I used sliced shallots and dill.  Lastly, I added the pea shoots.

It reminds me of a pizza!

Roll it up and slice it into fourths.

I packaged them separately as I plan to reheat the stew, and the wrap is intended to stay cold.  

Enjoy!

-Maeven

Smoked Salmon Wraps: http://ohmydish.com/recipe/smoked-salmon-wraps/

White Bean Stew: http://www.foodandwine.com/recipes/quick-white-bean-stew-swiss-chard-and-tomatoes

Sunday Instagram Round-up (Week 1)

Every Sunday, we want to share with our blog community the photos that made the cut on our Instagram feed. You can also follow us at @eatplaychicagola.

Good morning, everyone! It’s been a week and a half since Eat Play Chicago LA went live, and together with Justine and Maeven, we just want to say thank you thank you THANK YOU to everyone who’s been stopping by our blog, Twitter, and Instagram. We truly whole-heartedly appreciate your support.

Every Sunday, we want to share with our blog community the photos that made the cut on our Instagram feed. You can also follow us @eatplaychicagola.

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Thin crust, brick-oven pizza from Big Chef Burgers
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View of the city from the rooftop of Griffith Observatory
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Black sesame soft serve ice cream from ReLeaf
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Refreshing cold drinks while chilling at Newport Beach
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J. Paul Getty Center is a perfect way to spend your day, from exploring the exhibits to laying on the grass outside.
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Asparagus, portabello eggs benedict w/ breakfast potatoes from Brunch Cafe.
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Something different from Jamba Juice: Strawberry-peanut butter-banana smoothie bowl.

Check out our blog and IG for more of our food and travel adventures! (All places and food information can be found on the Eat and Play categories under the Directory menu)

-Jaja

Supper Club Saturday

“If you thought Izakaya is just part of a swanky name for just another one of the swanky restaurants in Bucktown, you are wrong.”

September 3, 2016

In this segment, Supper Club Saturday, one of us will give a review of a restaurant that we had been to.  Living in cities that offer a plethora of cuisines at our disposal, we just couldn’t help but to share our experiences with all of you!

Izakaya Mita

1960 North Damen

Bucktown, Chicago

If you thought Izakaya is just part of a swanky name for just another one of the swanky restaurants in Bucktown, you are wrong.  As one who has traipsed around Japan and visited its various izakayas, Izakaya Mita instantly brought me back to that place and time, to that first-, second-, or was it fifth sake in Tokyo…? (Ha!)

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I started with a sake flight (because I was pretty indecisive to commit to only one).  The servers are pretty knowledgeable about the sake and what pairs best with your dish selection.  I had started with Takoyaki and Chasu Marinated Pork Belly.

 

Takoyaki – it had a perfect balance of crunch and flavor, without making the insides rubbery.

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Chasu Marinated Pork Belly – so tender and juicy with just the right amount of fat.

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Next was the Okonomiyaki, which was described to me as a savory pancake with cabbage, tempura, eggs, flour and pork belly (read: MAGIC!)

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Followed by their Toshi’s Kyushu-Style Yaki Ramen with pork…

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Can you tell that a way to this girl’s heart is pork?

Tying up the bow on this delectable gift of a meal, was banana tempura with mocha ice cream.

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Over all, Izakaya Mita was not just delicious, but also a taste of how life is in the “Land of the Rising Sun.”

Verdict:

The sake is flowing aplenty + the food is comforting without being too heavy + great service = highly recommended by yours truly, Maeven!

Website: http://www.izakayamita.com