Episode 29: Not Quite a Sandwich
Spice Rubbed Chipotle Salmon Tacos with Cilantro-Avocado Sauce and Red Cabbage Slaw, Lettuce Wraps, and Beef Kofta with Tzatziki
The Dinner Sisters are doing dinner you can hold in your hand, but isn’t quite a sandwich. Think a salmon taco, beef kofta with tzatziki sauce, or restaurant style lettuce wraps made right at home. We think you’ll love a more casual option to put a little fun in dinner time.
Salmon is rubbed with a chili-based spice mix and seared for a version of the fish taco. Top it with a smooth cilantro-avocado sauce and add crunch with a red cabbage slaw.
The authors do mention that the rub could burn and smoke in your kitchen and it did happen! Kate opened a window and Betsy baked her second batch. We thought it was worth the smoke but be forewarned.
Use a meat thermometer to check for doneness. The rub can make it difficult to tell.
Don’t have a thermometer? Take a knife and push it into the center of the fish and hold for a few seconds. Pull it out and (carefully) touch it to your bottom lip. Warm? The fish is done. Cool? Give it a minute or two.
The cilantro-avocado sauce was nice but if you’re short for time, you could just mash it all together in a small bowl.
We had a lot of cabbage slaw left! Consider halving the slaw or plan to use it for salads later in the week.
Fresh and quick- Lettuce Wraps were a hit. The tangy marinade worked well with the chicken, veggies, and rice noodles all bundled up in a butter lettuce leaf.
You certainly use a grill pan for this but a saute pan will work just fine.
Try to find butter lettuce if you can at all. Kate tried it with another type of big leaf lettuce and it just didn’t hold up. Betsy found butter lettuce worked really well- even with her oldest stuffing them to the brim!
Consider purchasing pre-sliced chicken tenders for this and found it to be a fantastic time saver.
For lunches, turn the wraps into a salad. Tear up the lettuce, cut up the chicken into bite-sized pieces, and add in the veggies and the noodles. Bring some hoisin and sriracha to drizzle on at lunch time.
Kofta are found all over the world- from the Middle East, through India and Europe. The Kitchn makes a Greek-style kofta as small, spiced meatballs with a yogurt sauce to top. Wrap it up in a warm pita or naan for a complete meal.
Use your cookie scoop to make quick work of the meatballs.
Naan or pita is a great bread for this meal. Pick up an extra package to throw in the freezer for future meals. We’ve never regretted it.
From the Smorgasbord:
Favorite Gadgets/Kitchen Items:
For kids lunches: the Flottig Lunch Box is working like a dream for Betsy’s two oldest kids. Sturdy, big enough to hold a sandwich and snack. The price, $5.99, is even better.
Soft butter for toast in the morning is such a lovely little luxury. Try a butter bell to keep your butter soft and fresh on the counter, (Note- affiliate link.)
Favorite foods we’re loving:
Jams and jellies! Kate collects them as travel souvenirs. Mornings are a little sweeter when you have a reminder of a fun trip or visit.
Aldi’s roasted and salted pumpkin seeds. An easy snack with a low price tag. Eat them out of hand, like Betsy, or add them to yogurt, granola, or those Weekday Oatmeal and Everything Cookies we talked about in Episode 27