RECIPES & VIDEO DEMOS - JBLM SOUND LIVING - JBLM MWR

JBLM SOUND LIVING

             Cooking with
  Chef Robert Irvine
         RECIPES & VIDEO DEMOS
    JBLM SOUND LIVING WELLNESS SYMPOSIUM 2021

Cook these two
amazing recipes
with the Chef
himself!
Scan the QR codes on each
page to access a full cooking
demo on YouTube,

Rotisserie Chicken,
                  Sausage & Quinoa Soup
                             Makes: 4 servings
                             Total Time: 45 minutes
                              4 links Italian Sausage Links, casing
                              removed and sautéed
                              2 tablespoons grape seed oil
                              8 cloves Garlic peeled & chopped
                              8 cups Chicken Stock (no or low sodium)
                              1/2 cup Quinoa, bloomed
                              8 cup Fresh Spinach or Kale
                              1 Rotisserie Chicken
                              2 medium sized Tomatoes, diced
                              1 medium size White Onion, diced
                              2 Limes, juiced
                              1/4 cup Cilantro, chopped
                              2 tablespoons Kosher Salt (add to taste)
                              1 tablespoon Black Pepper, ground
                              8 Tostada Shells or 8 slices of Baguette

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Rotisserie Chicken,
Sausage & Quinoa Soup
     Instructions:
       In a 2 qt sauce pan on medium high heat add
       the oil, then the chopped garlic and sausage
       removed from casing, sauté until the
       sausage has started to render about 3
       minutes

       Add the quinoa, then add chicken stock,
       bring to a boil, reduce to a simmer and cook
       for 15 minutes to bloom the quinoa

       While the soup simmers, pull or shred the
       chicken and set aside

       Also while the soup simmers, Dice the
       onions, season with salt and pepper and lime
       juice, dice the tomatoes and chop the
       cilantro and mix together, set aside

       Once the quinoa is cooked add in the
       chicken, bring it to a simmer, then add the
       spinach or kale, bring to a boil then shut off
       about 3 minutes

       Taste to see if more seasoning is needed

       Ladle the soup into a serving bowl and top
       with a generous amount of the fresh salsa

       Top with sliced or diced avocado and serve
       with the tostada shells or toasted baguettes
       on the side.

Salmon with
                     Green "Shaksuka"
                           Makes: 4 servings
                           Total Time: 30 minutes
                            4 8oz. Salmon Fillets
                            1 cup Grape Seed Oil (divided)
                            1/4 cup Unsalted Butter
                            1/4 cup Za'atar seasoning
                            2 whole Lemons, quartered
                            4 whole Leeks or white onions if leeks
                            aren’t available, sliced
                            4 cloves Garlic, minced
                            1 cup Peas, frozen or fresh
                            1 cup Cannellini Beans, or Black Eyed Peas
                            (if cannellini beans are unavailable)
                            24 whole Brussel Sprouts, shaved or sliced
                            8 cups Spinach, fresh
                            1 1/2 tablespoons Fresh Dill, chopped
                            2 1/2 tablespoons Fresh Parsley, chopped
                            4 tablespoons Salt (add to taste)
                            2 tablespoons Black Pepper, Ground
                            8 ounce Plain Greek Yogurt
                            1 whole Avocado, sliced for garnish

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Salmon with
Green "Shaksuka"
   Instructions:
    Dry salmon between paper towels, season with
    salt and pepper, then crust in Za’atar spice

    In a hot pan add 1/2 the oil and then gently sear
    the salmon on both sides to build nice crust,
    about 2 minutes each side. Do not cook all the
    way, it will cook while resting. Shut burner off and
    add butter to baste, finish with lemon and set
    aside

    In a second pan on medium high heat add the
    other 1/2 of the oil, add the leeks and Brussels
    and start to sauté, add the garlic and finish
    sautéing to cook out the garlic, about 3-5 minutes

    Once the garlic is cooked out add the peas and
    beans, bring them up to temp then add in the
    spinach to wilt, about 5 minutes, this is the
    shakshuka

    Once all items are cooked, shut off the burner
    and add the herbs, season with salt and pepper
    and a little lemon juice

    In a small bowl add some yogurt and season with
    salt and pepper

    Place yogurt on the base of the plate and spread
    across, add the shakshuka

    Place Salmon on top and garnish with sliced
    avocado, add any additional Za’atar and a
    squeeze of lemon to finish.