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Great Day Kitchen, 1/16/18 - Kale Salad, Jasmine Rice, Halibut

Chef Hillori Hansen, from Whole Foods, located in Fresno, visited the Great Day Kitchen us to prepare some delicious food.

Chef Hillori Hansen, from Whole Foods, located in Fresno, visited the Great Day Kitchen us to prepare some delicious food.


Smokey Kale Caesar Salad


Ingredients:

  • 2 heads curly Kale
  • ¾ cup sesame butter (tahini)
  • ¼ cup coconut aminos
  • ¼ cup fresh squeezed lemon juice
  • 2 tablespoons red wine vinegar
  • ¼ cup water (or more if needed)
  • 1 cloves garlic, minced
  • ¼ cup nutritional yeast (for the cheesy factor)
  • 2 teaspoons smoked paprika
  • 1 teaspoons chili powder
  • Salt to taste (about 1 tsp)
  • 1 small can anchovies (optional)
  • 1 cup roasted red bell pepper, chopped
  • ½ cup walnuts, roasted and chopped (for the crouton factor)


Directions:

  • Rinse and dry kale.
  • De-stem kale and tear into small bite-size pieces. Set aside in fridge.
  • Add the rest of the ingredients to a blender and mix until smooth and creamy.
  • Pour over kale and massage until leaves are tender to chew.
  • Enjoy with heart-healthy walnuts and roasted red bell pepper!!


Jasmine Coconut Rice


Ingredients:

  • 6 ounces coconut milk
  • 1 1/4 cups water
  • 1/2 teaspoon salt
  • 1 – 2-inch piece of ginger, thinly sliced into rounds
  • 1 cup jasmine rice, rinsed and drained.
  • 1/4 cup cilantro, chopped


Directions:

  • In a pot with a tight-fitting lid, combine the coconut milk, 1 1/4 cups water, and the salt.
  • Smash the ginger pieces with the flat side of a knife to release their flavor and add them to the pot.
  • Bring to a rolling boil over medium heat.
  • Add the rice and stir well. Return the water to a boil, cover, and decrease the heat to low.
  • Simmer for 20 minutes, until the water is fully absorbed.
  • Remove the pot from the heat and let stand, covered, for about 10 minutes.
  • Uncover and remove and discard the ginger.
  • Add the cilantro and gently toss with a fork and serve.


Halibut Steamed with Lemongrass Coconut Broth


Ingredients:

  • ½ cup fish broth or bottled clam juice
  • 3 tablespoons coconut aminos
  • 1 – 2 tsp red boat fish sauce
  • ½ cup unsweetened coconut milk
  • 1 teaspoon curry powder or 1 tablespoon curry paste
  • 2 lemongrass stalks, crushed but intact
  • 2 tablespoons ginger, minced
  • ¼ tsp crushed red pepper flakes (optional)
  • 1 bunch green onions
  • 1 - 2 cups shitake, stems removed and sliced
  • 1 baby bok choy, halved and sliced lengthwise into wedges.
  • Lettuce leaves, for lining the steamer basket
  • Four 6 – 8-ounce halibut fillets
  • Cilantro for Garnish
  • Salt and pepper, to taste


Directions:

  • Pour the broth, aminos, fish sauce and coconut milk into a heavy-bottomed pot that is the same diameter as your bamboo steaming basket and bring the mixture to a simmer for about 5 minutes.
  • Add the curry, lemongrass, ginger, chili flakes, ¼ cup green onion, shitake mushrooms and bok choy.
  • Arrange a layer of lettuce leaves in the steamer basket to keep the fish from touching the bamboo and season the filets with salt and pepper.
  • Set them in the steamer basket and simmer over the simmering liquid, steaming gently for about 10 – 15 minutes, depending on the size of the halibut.
  • Remove the steamer from the pot.
  • Use tongs to remove the bok choy and mushrooms from the liquid and divide them decoratively among 4 dinner plates or wide, shallow bowls.
  • Arrange the fish fillets on top of the vegetables on each plate.
  • Using tongs remove the lemongrass from the broth and ladle the broth over the fish on each plate.
  • Scatter some green onion and cilantro over the top.

Note: This goes great with Jasmine Coconut Rice or Cauliflowered Rice for low carb.


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