Watership Down Kitchen

 I am definitely on a fish kick lately. Healthy, lean protein that takes just about any spice and cooks in a flash. Plus, I need all the healthy stuff I can get during this busy semester. I am teaching vocal ped, taking doctoral courses own in Boston, and prepping for two roles this spring and summer.  Ingredients : 10 ounces salmon fillets  1 tablespoon harissa spice blend 3 ounces couscous  3 ounces baby spinach 1/3 cup salted almonds 4 ounce container of tzatziki salt, pepper, oil, vinegar Method : Pat fish dry; season all over with salt, pepper, and all of the harissa spice . Heat 2 tablespoons oil in a medium nonstick skillet over medium-high heat. Add fish, skin-side down. Firmly press for 10 seconds with a spatula. Cook, gently pressing, until skin is crisp and fish is nearly cooked. Flip and cook until just done, 1 minute. Reserve oil in skillet. Meanwhile, in a microwave-safe medium bowl, combine couscous and 2⁄3 cup water; cover and microwave until water is absorbed and cousc

Buffalo chick peas and blue cheese ranch salad is the healthiest version of buffalo chicken wings and blue cheese ranch sauce there is. And best of all- it is much more filling and super yummy! Ingredients: 5 ounces basmati rice 15 ounce can chickpeas 1/4 cup Buffalo sauce 1 romaine heart 2 stalks celery 1/4 cup ranch dressing  1/4 cup blue cheese crumbles  salt, pepper, oil, butter Method : Preheat oven to 425 degrees F. In a small saucepan, combine rice, 1 1⁄4 cups water, and 1⁄2 teaspoon salt ; bring to a boil over high heat. Cover and cook over low heat until liquid is absorbed, about 17 minutes. Keep covered off heat until ready to serve. Drain chickpeas and rinse under cold water. Pat dry. Toss on a rimmed baking sheet with 2 tablespoons oil; season with salt and pepper. Bake on lower oven rack until crisp and starting to brown, shaking sheet halfway through, 15–20 minutes. Add 1 tablespoon butter and Buffalo sauce. Toss until chickpeas are coated and butter is melted. Thinly sli

 Jazz up some rice with smokily spiced chickpeas, spinach and cheddar cheese. Yum! Ingredients: 1 yellow onion  15 oz can chickpeas 1 tablespoon chorizo chili spice blend 1/2 cup jasmine rice 3 ounces baby spinach 4 ounces shredded cheddar-jack blend  garlic, olive oil, apple cider vinegar, salt, pepper, butter Methods : Preheat broiler with a rack in the top position. Finely chop 1 teaspoon garlic . Halve onion, then cut into 1⁄2-inch pieces. Rinse and drain chickpeas. Heat 2 tablespoons oil in a medium ovenproof skillet over medium-high heat. Add chickpeas and 1 tablespoon chorizo chili spice. Cook, stirring, until fragrant. Add chopped garlic; cook, stirring occasionally, until fragrant. Transfer to a shallow bowl and set aside. Heat 1 tablespoon oil in same skillet over medium-high. Add onions and cook, stirring occasionally, until tender and browned in spots, about 4 minutes. Stir in 1 tablespoon vinegar. To skillet with onions, add rice, chickpeas, 11⁄4 cups water, and 1⁄2 teaspo

  Nothing like fried gnocchi- add some Italian classic like mascarpone cheese and lemon, and add some healthy greens such as spinach, and you have an A+ meal. Ingredients: 1 lemon 3 ounces mascarpone  3/4 ounces Parmesan  18 ounces gnocchi  3 ounces baby spinach garlic, salt, pepper, olive oil. Method : Into a medium bowl, finely grate 1⁄2 teaspoon lemon zest and 1⁄2 teaspoon garlic. Squeeze in 1 teaspoon lemon juice . Whisk in all of the mascarpone, 1⁄3 cup water, and a pinch each of salt and pepper until combined. Finely grate Parmesan. Heat 3 tablespoons oil in a large nonstick skillet over medium-high heat. Gently break apart any gnocchi stuck together, then add to skillet in an even layer. Cook, without stirring, until well browned and crisp on the bottom. Add spinach to skillet with gnocchi; cook, stirring, until just wilted. Reduce heat to low and stir in mascarpone sauce, tossing to coat gnocchi. Add half of the grated Parmesan in large pinches to avoid clumping. If sauce seems

    It's been so cold and gross out; I want something that is good for me, delicious and easy to make. Salmon and sweet potatoes are great foods for health- add a green veggie like broccoli and you are adding the right kinds of macro nutrients to your diet. Prepare it this way, and your picky tastebuds can never tell! Ingredients: 2 sweet potatoes 1/4 cup pecans 1 bunch fresh thyme 1 lemon 1⁄2 pound broccoli 10 ounces salmon filets 1/4 cup cream cheese 1/4 cup panko garlic, salt, pepper, olive oil, butter Method: Preheat oven to 425 degrees F. Peel sweet potatoes; cut into 1-inch pieces. Place in a medium saucepan with 1 peeled garlic clove and enough salted water to cover by 1 inch. Cover; bring to a boil. Uncover and cook until easily pierced with a fork. Reserve 1⁄4 cup cooking water, then drain and return to saucepan off heat. Cover to keep warm. Finely chop pecans. Finely chop 2 teaspoons thyme. Finely grate 1⁄2 teaspoon lemon zest into a shallow bowl. Add pan