Salmon, Chicken, Carrot Rice, Potatoes, Green Beans and Guacamole

Richard Rajukumar, who works in his parents’ restaurant, has to satisfy four competing sets of dietary restrictions at home, which he does with an extensive dinner menu at any given meal: One night’s offering includes roasted potatoes, which everyone eats, chicken stew, roasted salmon, carrot rice, green beans, and guacamole. Read Richard’s story here.

Roasted potatoes

 

6 servings

1 pound fingerling potatoes
1/4 onion, diced
1 ounce fresh dill
1 ounce fresh cilantro
3-4 cloves garlic, smashed and finely chopped
6 teaspoons olive oil
Mrs. Dash grilling blend to taste
Salt to taste

Preheat oven to 350-400 F. Combine all ingredients so that the potatoes are well coated, and spread them in a single layer on a baking sheet. Roast  for 45 minutes.

Chicken stew

6 servings

1 whole chicken
4 teaspoons olive oil
2 teaspoons brown sugar

For the marinade:

2 teaspoons pure curry powder
2 ounces fresh cilantro
1 ounce fresh dill
1/2 onion, diced
1 scallion, chopped
4 cloves garlic
1/2 red pepper, sliced
1/2 lemon
Pink salt and black pepper to taste

Combine all ingredients with chicken and let sit for 15 minute. Heat the oil in a pot on high heat and add the brown sugar. Stir until it caramelizes (about 5 minutes). Reduce the heat to medium, put the chicken in the pot, cover and cook for 45 minutes.

Green beans

6 servings

1 pound green beans
2-3 teaspoons olive oil
3 cloves garlic
1/4 onion, finely diced

Heat olive oil in a pan over medium-low heat. Add garlic and onion. Add green beans, sauté for 10-15 minutes.

Carrot Rice

6 servings

2 scallions
2 teaspoons cilantro
2 teaspoons dill
2 cups cooked long-grain rice
3 carrots, grated
5 cloves garlic
3 tablespoons olive oil
1 tablespoon unsalted butter
Salt and black pepper to taste

Heat oil in a pan over medium heat. Add garlic and onion and cook for a couple of minutes. Add carrots and rice, stir mixture. Add scallions, cilantro and dill. Stir for a few minutes. Turn off heat, garnish with cilantro.

Roasted salmon

4 servings

1 pound wild king salmon filet
1/4 onion, diced
1 ounce cilantro
2 cloves garlic
1 scallion, chopped
2-3 teaspoons olive oil
Pink salt to taste

Preheat oven to 350 degrees. Combine onion, cilantro, garlic, oil and salt in a small bowl. Pour over salmon. Place salmon in a small baking dish, and roast for 20 minutes.

Guacamole

6 servings

3 Hass avocados
1 tomato, diced
1/4 onion, diced
1 clove garlic
1/2 teaspoon cilantro
1/2 teaspoon dill
juice of 1/2 lemon
1 teaspoon olive oil
Salt to taste

Combine all ingredients. Use spatula to smash avocados. Mix well. to keep the avocado from turning brown, place the avocado pit in the bowl until ready to serve.

Nutritional information:

All per serving: Roast potatoes: 108 calories.

Chicken stew: 90 calories.

Green beans: 45 calories.

Carrot rice: 160 calories.

Salmon: 200 calories.

Guacamole: 170 calories.

Cost:

All per serving: Potatoes, 60 cents; chicken stew, $2.50; green beans, 30 cents; carrot rice, 50 cents; salmon, $5.20; guacamole, $1.00.

[These are not cookbook recipes. Some home cooks work from written recipes, but many know their favorite dishes by heart, or improvise on the spot, or define a home-cooked meal as take-out put on a plate. We offer these as a closer look at what our 12 New Yorkers had for dinner, whether it was a set of traditional recipes, or take-out, or even a sandwich consumed first thing in the morning.]

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