Cuisine Eric

This is a warm hearty dish you can enjoy when you crave a warm rich seafood soup or stew. I learned this approach to salmon from my co-grandparent Hong Ya who taught me many wonderful dishes from China. It's kind of like an Asian seafood chowder. The nori seaweed brings out the earthy flavors of the sea, which pair so well with the salmon. The sesame oil and chili flakes sharpen the dish a bit against the silky curtains of the wilted spinach. Beautiful as it is delicious, this dish is simple, yet so rewarding. 1/2 shallot, finely diced 2 cloves garlic, minced 1-inch fresh ginger, minced Liquids: 1 cup chicken broth (I used Better than Bouillon) 1/2 cup dry white wine 1/2 cup water 1 tsp black soy sauce 1 tsp soy sauce 1 tsp toasted sesame oil Dash hot pepper flakes (I used Korean chili flakes), or to taste 1 lb salmon bites, (1-inch, skinless cubes) 5 oz fresh baby spinach leaves, coarsely chopped 1/2 cup Kizami Nori seaweed strips Sauté the shallots in a dash of neutral oil over m...

This is a satisfying high veggie, high protein, low fat dinner for those who need comfort and fitness all at the same time. Quinoa: 1 cup multicolor quinoa 2 cups good chicken broth 1/4 tsp crushed red pepper flakes 1 tsp Ajika seasoning (I used Trader Joe’s - see notes) 1 Tbsp parsley, finely minced 1/4 tsp garlic powder 3 Kirby (Israeli, or miniature) cucumbers, sliced 1/4 cup seasoned rice vinegar (see notes) 1/4 cup cider vinegar Freshly ground pepper 12-14 grape tomatoes, sliced in thirds along their length 2 Tbsp fresh parsley, finely minced 2 Tbsp favorite vinaigrette dressing (see notes) Salad topping: 4 small Belgian endives, sliced 2 cups radicchio, torn into small pieces 2 cups arugula 2 Tbsp favorite vinaigrette dressing (see notes) 1.3 lb boneless, skinless chicken breast, cut into 1-inch wide strips 1/2 Tbsp butter plus 1/2 Tbsp olive oil 8 oz sugar snap peas 1 yellow pepper, cored and sliced 1/4-inch 1/2 cup dry white wine 1 ripe avocado, halved, cored, peeled and sliced...