https://cookieandkate.com/2017/edamame-hummus-recipe/
This is pretty good - agree with more salt at the end, would also increase the garlic and lemon -
it comes out a bit grainy. Might be smoother with more tahini, but then taste would decrease probably. Worth playing with.
Sunday, December 30, 2018
Wednesday, December 26, 2018
Thai green curry sauce
Liberally adapted from Practical Thai Cooking by Schmitz and Woman, 1985
I had chicken breasts that I needed to cook and decided I wanted to do a green curry dish. The sauce that roughly followed their recipe was mild and excellent. I didn't steam the chicken, as their recipe instructed, but baked it at 365 in a convection oven for ~20 minutes, as the pieces of chicken were thick. I thought this was a great taste, including the spinach with basil mixture. It would be worth trying with thai basil. And blending with the coconut sauce as suggested.
Ingredients:
8 boneless skinless chicken breasts
2.5 Tbsp white wine
pinch of salt
SAUCE:
2.5 cups coconut milk
2-3 Tbsp green curry paste
1 Tbsp fish sauce - nam pal - I use vegetarian style
another pinch of salt
1/2 tsp sugar
2 oz spinach, stems removed.
Directions:
1) Flatten chicken breasts by pounding lightly, then marinate in wine and salt for 15 minutes.
2)Supposed to steam chicken for 7 minutes, then leave heat off, covered for 5 minutes.
3) SAUCE: place the coconut milk in a pan and add the curry paste, fish sauce, salt and sugar.
4) Blanch the spinach in ample boiling water, plunge into cold water and gently squeeze all the water out. Puree the spinach in a blender or food processor (I sautéed the spinach with basil and just served the chicken over it)
5) Add the spinach to the coconut milk mixture and bring to a boil over medium heat. Adjust seasoning - should be salty and peppery.
Place a chicken breast on each warmed plate and spoon 1/4 cup sauce around it. Serve warm with rice, noodles, or mashed potatoes.
I had chicken breasts that I needed to cook and decided I wanted to do a green curry dish. The sauce that roughly followed their recipe was mild and excellent. I didn't steam the chicken, as their recipe instructed, but baked it at 365 in a convection oven for ~20 minutes, as the pieces of chicken were thick. I thought this was a great taste, including the spinach with basil mixture. It would be worth trying with thai basil. And blending with the coconut sauce as suggested.
Ingredients:
8 boneless skinless chicken breasts
2.5 Tbsp white wine
pinch of salt
SAUCE:
2.5 cups coconut milk
2-3 Tbsp green curry paste
1 Tbsp fish sauce - nam pal - I use vegetarian style
another pinch of salt
1/2 tsp sugar
2 oz spinach, stems removed.
Directions:
1) Flatten chicken breasts by pounding lightly, then marinate in wine and salt for 15 minutes.
2)Supposed to steam chicken for 7 minutes, then leave heat off, covered for 5 minutes.
3) SAUCE: place the coconut milk in a pan and add the curry paste, fish sauce, salt and sugar.
4) Blanch the spinach in ample boiling water, plunge into cold water and gently squeeze all the water out. Puree the spinach in a blender or food processor (I sautéed the spinach with basil and just served the chicken over it)
5) Add the spinach to the coconut milk mixture and bring to a boil over medium heat. Adjust seasoning - should be salty and peppery.
Place a chicken breast on each warmed plate and spoon 1/4 cup sauce around it. Serve warm with rice, noodles, or mashed potatoes.
Tuesday, December 25, 2018
Warm black lentils and tomato
From Nutrition Action.
I haven't tried this yet, but it looks good. I don't usually like capers but I think it may be helpful to boost the taste in this dish. Seems like it would go well with fish, or ?main dish for vegetarian meal.
1/1/19 update - it was ok but better the next day with a splash of white balsamic vinegar. Easy enough overall!
Ingredients:
3 Tbsp extra virgin olive oil
3 cloves garlic, sliced
1/4 tsp crushed red pepper (optional)
3 cups chopped fresh tomatoes
2 cups cooked black lentils
1 Tbsp capers
1/2 tsp kosher salt
Directions:
1) Heat oil in a large pan over medium heat until shimmering hot. Saute the garlic and red pepper until fragrant, 30 - 60 seconds.
2) Stir in the tomatoes and simmer until softened, 2-3 minutes.
3) Stir in the lentils, capers and salt.
I haven't tried this yet, but it looks good. I don't usually like capers but I think it may be helpful to boost the taste in this dish. Seems like it would go well with fish, or ?main dish for vegetarian meal.
1/1/19 update - it was ok but better the next day with a splash of white balsamic vinegar. Easy enough overall!
Ingredients:
3 Tbsp extra virgin olive oil
3 cloves garlic, sliced
1/4 tsp crushed red pepper (optional)
3 cups chopped fresh tomatoes
2 cups cooked black lentils
1 Tbsp capers
1/2 tsp kosher salt
Directions:
1) Heat oil in a large pan over medium heat until shimmering hot. Saute the garlic and red pepper until fragrant, 30 - 60 seconds.
2) Stir in the tomatoes and simmer until softened, 2-3 minutes.
3) Stir in the lentils, capers and salt.
Crunchy Black Lentil Salad
From Nutrition Action.
If you're trying to stay with a predominantly plant-based diet, lentils of all varieties are a great protein source. Since I usually use red or green lentils, I thought I'd try something different - black lentils. A serving size is 1/4 cup dry - or about a cup cooked - and contains 13 grams of protein and 15 grams of fiber. They also contain iron and potassium, and of course no cholesterol.
Black lentils can be added to soups or salad or served as a side dish. This recipe has some crunch from the celery and a boost of flavor from the lemon and mustard. The fresh pepper helps finish it off. Skip the cheese to keep it vegan. And the entire prep time is about 15 minutes, about the same time as the lentils take to cook. Make more lentils than you need and continue to use them on other dishes.
Ingredients:
1 tsp lemon zest
2 Tbsp fresh lemon juice
1 tsp dijon mustard
2 Tbsp minced shallot
2 Tbsp extra virgin olive oil
1/2 tsp kosher salt
2 cups cooked black lentils
1 cup sliced celery heart
1/4 cup chopped walnuts
1/4 cup shaved Manchego or parmesan cheese
Freshly ground black pepper
Directions:
1) In a large bowl, whisk together the lemon zest, lemon juice, mustard, shallot, oil and salt
2) Toss with the lentils, celery, walnuts and cheese. Season to taste with the pepper.
If you're trying to stay with a predominantly plant-based diet, lentils of all varieties are a great protein source. Since I usually use red or green lentils, I thought I'd try something different - black lentils. A serving size is 1/4 cup dry - or about a cup cooked - and contains 13 grams of protein and 15 grams of fiber. They also contain iron and potassium, and of course no cholesterol.
Black lentils can be added to soups or salad or served as a side dish. This recipe has some crunch from the celery and a boost of flavor from the lemon and mustard. The fresh pepper helps finish it off. Skip the cheese to keep it vegan. And the entire prep time is about 15 minutes, about the same time as the lentils take to cook. Make more lentils than you need and continue to use them on other dishes.
Ingredients:
1 tsp lemon zest
2 Tbsp fresh lemon juice
1 tsp dijon mustard
2 Tbsp minced shallot
2 Tbsp extra virgin olive oil
1/2 tsp kosher salt
2 cups cooked black lentils
1 cup sliced celery heart
1/4 cup chopped walnuts
1/4 cup shaved Manchego or parmesan cheese
Freshly ground black pepper
Directions:
1) In a large bowl, whisk together the lemon zest, lemon juice, mustard, shallot, oil and salt
2) Toss with the lentils, celery, walnuts and cheese. Season to taste with the pepper.
Saturday, December 22, 2018
how to make frittatas
https://cookieandkate.com/2018/best-frittata-recipe/
https://cookieandkate.com/2018/best-frittata-recipe/
specific recipe at link above. Suggestions for ingredients below. Used red onion, red and yellow peppers and mushrooms. Arugula would probably be good. Can substitute some egg whites for some of the eggs (2:1).
1/1/19 - did it with ingredients above - 11 eggs and about 4 egg whites - including some mozzarella balls cut up. Sauteed the veggies in one pan, then greased the frittata pan well, poured the eggs and cheese in at room temperature and added the veggies to it. Was able to slide it out of the pan onto a flat serving platter - perfect.
Tried recipe from Canyon Ranch - will try the one below.
Important: would saute veggies in one pan, then use a different oiled one for the frittata. After preparing the veggies, there isn't enough oil to keep the eggs from sticking.
If the eggs stick, de-glaze by boiling water and vinegar in the pan, then using a non-metal tool to remove the solid or burnt material. Can use BarKeepers liquid to finish the job, but by the instructions, rinse within 1 minute.
Have you ever had an amazing frittata? The perfect frittata is creamy, custardy, and full of veggies. It is not dry, sponge-like or bland.
Frittatas are the ultimate clean-out-the-fridge weeknight dinner or weekend brunch recipe. Frittatas also transport well, so you can bring slices to picnics or pack them up for work lunches.
You can get creative with leftover frittata—use a slice as a sandwich filling, or break it up for easy breakfast tacos.
Frittatas can be intimidating at first, but they’re very easy to make if you know what you’re doing. So today, I’m sharing a comprehensive guide to making a perfect frittata, every time.
I’ve been disappointed by traditional frittatas before, so I went back to the basics. I pitted America’s Test Kitchen’s frittata guidelines against Bon Appetit and Epicurious, and came up with my own go-to methods.
Traditional Frittatas vs. Baked Frittatas
In my recipe, you’ll learn how to make traditional frittatas using the stovetop-to-oven skillet method. I made sure to use a reasonable oven temperature (not the broiler) and suggest cooking the frittata on the middle rack, so you can watch it while it cooks. Life’s too short for burnt frittatas!
I’ve also provided instructions on how to make baked frittatas (in a casserole dish or muffin tin), which are more hands-off. The baked options are particularly great if you need a make-ahead option or when your stovetop is otherwise occupied.
Which version is my favorite? They all turn out equally well. The only real deciding factor is which method works best for you.
Basic Frittata Formula
12 eggs, whisked just until the egg yolks and whites are blended
3 tablespoons full-fat dairy
3 cups cooked and seasoned vegetables or other add-ins
1 cup (4 ounces) grated or crumbled cheese
1/2 teaspoon salt
Recommended Frittata Flavor Combinations
Spinach, artichoke and feta cheese
Broccoli, cheddar and green onion
Cremini mushrooms, arugula and goat cheese
Cherry tomatoes, zucchini, mozzarella and basil
Shown here: yellow onion, carrot, bell pepper, goat cheese and chives
https://cookieandkate.com/2018/best-frittata-recipe/
specific recipe at link above. Suggestions for ingredients below. Used red onion, red and yellow peppers and mushrooms. Arugula would probably be good. Can substitute some egg whites for some of the eggs (2:1).
1/1/19 - did it with ingredients above - 11 eggs and about 4 egg whites - including some mozzarella balls cut up. Sauteed the veggies in one pan, then greased the frittata pan well, poured the eggs and cheese in at room temperature and added the veggies to it. Was able to slide it out of the pan onto a flat serving platter - perfect.
Tried recipe from Canyon Ranch - will try the one below.
Important: would saute veggies in one pan, then use a different oiled one for the frittata. After preparing the veggies, there isn't enough oil to keep the eggs from sticking.
If the eggs stick, de-glaze by boiling water and vinegar in the pan, then using a non-metal tool to remove the solid or burnt material. Can use BarKeepers liquid to finish the job, but by the instructions, rinse within 1 minute.
Have you ever had an amazing frittata? The perfect frittata is creamy, custardy, and full of veggies. It is not dry, sponge-like or bland.
Frittatas are the ultimate clean-out-the-fridge weeknight dinner or weekend brunch recipe. Frittatas also transport well, so you can bring slices to picnics or pack them up for work lunches.
You can get creative with leftover frittata—use a slice as a sandwich filling, or break it up for easy breakfast tacos.
Frittatas can be intimidating at first, but they’re very easy to make if you know what you’re doing. So today, I’m sharing a comprehensive guide to making a perfect frittata, every time.
I’ve been disappointed by traditional frittatas before, so I went back to the basics. I pitted America’s Test Kitchen’s frittata guidelines against Bon Appetit and Epicurious, and came up with my own go-to methods.
Traditional Frittatas vs. Baked Frittatas
In my recipe, you’ll learn how to make traditional frittatas using the stovetop-to-oven skillet method. I made sure to use a reasonable oven temperature (not the broiler) and suggest cooking the frittata on the middle rack, so you can watch it while it cooks. Life’s too short for burnt frittatas!
I’ve also provided instructions on how to make baked frittatas (in a casserole dish or muffin tin), which are more hands-off. The baked options are particularly great if you need a make-ahead option or when your stovetop is otherwise occupied.
Which version is my favorite? They all turn out equally well. The only real deciding factor is which method works best for you.
Basic Frittata Formula
12 eggs, whisked just until the egg yolks and whites are blended
3 tablespoons full-fat dairy
3 cups cooked and seasoned vegetables or other add-ins
1 cup (4 ounces) grated or crumbled cheese
1/2 teaspoon salt
Recommended Frittata Flavor Combinations
Spinach, artichoke and feta cheese
Broccoli, cheddar and green onion
Cremini mushrooms, arugula and goat cheese
Cherry tomatoes, zucchini, mozzarella and basil
Shown here: yellow onion, carrot, bell pepper, goat cheese and chives
Sunday, December 16, 2018
Cauliflower with Orange Zest and Green Onion
From Essentials of Healthful Cooking - Williams Sonoma
This was an interesting technique for getting the cauliflower to be toasty on the outside, without burning, and get soft on the inside. Soaking it first allows moisture to settle, creating hot steam during cooking that helps the cauliflower look to a tender and succulent finish. A squeeze of lemon at the table heightens the flavors.
Cauliflower is an excellent source of vitamin C and potassium.
Ingredients:
1 head cauliflower, about 1.75 pounds, cored and cut into uniform-sized florets (approximately)
I had brussels sprouts I wanted to use, so I used half of each)
1 Tbsp extra-virgin olive oil
Kosher salt
Freshly ground pepper
2 Tbsp coarsely chopped green onion
2 Tbsp chopped fresh flat-leaf parsley
2 tsp grated orange zest
4 lemon wedges
Directions:
1) Place the cauliflower florets (and brussels sprouts if using) in a large bowl and add cold water to cover. Let stand for 20-30 minutes, then drain.
2) Preheat the oven to 400 degrees.
3) Spread the veggies in a single layer in a shallow 9x13" baking dish. Drizzle with olive oil, sprinkle with 1/4 tsp salt, or more as needed, and season with pepper. Toss to coat.
4) Bake the veggies, turning them every 10 minutes and sprinkling with 1-2 Tbsp cold water each time, until they are tender and lightly browned, about 30 minutes
5) Combine the green onion, parsley, and orange zest on a cutting board and finely chop together.
6) Remove the veggies from the oven and sprinkle evenly with the green onion mixture. Garnish with lemon wedges.
Serve at once!
This was an interesting technique for getting the cauliflower to be toasty on the outside, without burning, and get soft on the inside. Soaking it first allows moisture to settle, creating hot steam during cooking that helps the cauliflower look to a tender and succulent finish. A squeeze of lemon at the table heightens the flavors.
Cauliflower is an excellent source of vitamin C and potassium.
Ingredients:
1 head cauliflower, about 1.75 pounds, cored and cut into uniform-sized florets (approximately)
I had brussels sprouts I wanted to use, so I used half of each)
1 Tbsp extra-virgin olive oil
Kosher salt
Freshly ground pepper
2 Tbsp coarsely chopped green onion
2 Tbsp chopped fresh flat-leaf parsley
2 tsp grated orange zest
4 lemon wedges
Directions:
1) Place the cauliflower florets (and brussels sprouts if using) in a large bowl and add cold water to cover. Let stand for 20-30 minutes, then drain.
2) Preheat the oven to 400 degrees.
3) Spread the veggies in a single layer in a shallow 9x13" baking dish. Drizzle with olive oil, sprinkle with 1/4 tsp salt, or more as needed, and season with pepper. Toss to coat.
4) Bake the veggies, turning them every 10 minutes and sprinkling with 1-2 Tbsp cold water each time, until they are tender and lightly browned, about 30 minutes
5) Combine the green onion, parsley, and orange zest on a cutting board and finely chop together.
6) Remove the veggies from the oven and sprinkle evenly with the green onion mixture. Garnish with lemon wedges.
Serve at once!
Slow cooked eggplant with lemon and fennel seeds
https://www.epicurious.com/recipes/food/views/slow-cooked-eggplant-with-lemon-and-fennel-seeds
YIELD6 servings
I used this recipe for a different version of baba ganoush. I peeled large eggplants and sliced them into 1/2 inch rounds, drizzled olive oil over them and used some salt and pepper. Baked them at 350 for about 30-40 minutes. Let them cool, then put them in a food processor with the ingredients below. Be sure to cut the zest into small pieces. I also tried it with parsley, but we preferred the taste without that. Would try it again, with the directions as noted below. As a dip, recommend whole wheat tortilla. The pita chips overwhelm the delicate taste of the eggplant dip.
Ingredients:
1 lb. fairy tale eggplants, halved lengthwise if large
1/2 head of garlic
Zest of 1 lemon, removed in wide strips
1/2 cup extra-virgin olive oil -- ?? seems like a lot. Maybe that's how it gets that good mushy texture.
3/4 tsp. fennel seeds
3/4 tsp. kosher salt
1 Tbsp. fresh lemon juice
Directions:
Place a rack in middle of oven and preheat to 350°F. Toss eggplant, garlic, lemon zest, oil, fennel seeds, and salt in a shallow 2-qt. baking dish to combine.
Turn garlic cut side down, then roast eggplant, tossing 2 or 3 times, until golden brown, very tender, and crisp around edges and on cut sides, 70–80 minutes. Let cool slightly, then add lemon juice and toss to coat.
YIELD6 servings
I used this recipe for a different version of baba ganoush. I peeled large eggplants and sliced them into 1/2 inch rounds, drizzled olive oil over them and used some salt and pepper. Baked them at 350 for about 30-40 minutes. Let them cool, then put them in a food processor with the ingredients below. Be sure to cut the zest into small pieces. I also tried it with parsley, but we preferred the taste without that. Would try it again, with the directions as noted below. As a dip, recommend whole wheat tortilla. The pita chips overwhelm the delicate taste of the eggplant dip.
Ingredients:
1 lb. fairy tale eggplants, halved lengthwise if large
1/2 head of garlic
Zest of 1 lemon, removed in wide strips
1/2 cup extra-virgin olive oil -- ?? seems like a lot. Maybe that's how it gets that good mushy texture.
3/4 tsp. fennel seeds
3/4 tsp. kosher salt
1 Tbsp. fresh lemon juice
Directions:
Place a rack in middle of oven and preheat to 350°F. Toss eggplant, garlic, lemon zest, oil, fennel seeds, and salt in a shallow 2-qt. baking dish to combine.
Turn garlic cut side down, then roast eggplant, tossing 2 or 3 times, until golden brown, very tender, and crisp around edges and on cut sides, 70–80 minutes. Let cool slightly, then add lemon juice and toss to coat.
Roasted Eggplant Spread
Adapted from Ina Garten www.foodnetwork.com
This can be adjusted in many ways, but I think the lemon, as well as fresh herbs, which weren't in the original recipe, makes the dish. Let it settle in the fridge for at least 6 hours before judging the texture or taste. It softens and blends into a much smoother dip, even when it seems coarse initially.
Ingredients:
1 medium eggplant
2 red bell peppers, seeded
1 red onion, peeled
2 garlic cloves, minced
3 Tbsp good olive oil
1 - 1.5 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
juice of 1/2 lemon (~1 Tbsp)
fresh basil and/or parsley or other herbs
called for 1 Tbsp tomato paste, which many readers changed to tomatoes, but I added neither - would be a different taste
Directions:
1) Preheat oven to 400 degrees
2) Peel the eggplant and cut it and bell peppers and onion into 1" cubes. Toss in a large bowl with the garlic, olive oil, salt and pepper. Spread them on a baking sheet. Roast for ~45 minutes until lightly browned and soft, tossing midway.
3) Cool slightly
4) Place vegetables in a food processor, add the lemon juice, and any herbs, pulse 3-4 times. Taste for salt and pepper.
This can be adjusted in many ways, but I think the lemon, as well as fresh herbs, which weren't in the original recipe, makes the dish. Let it settle in the fridge for at least 6 hours before judging the texture or taste. It softens and blends into a much smoother dip, even when it seems coarse initially.
Ingredients:
1 medium eggplant
2 red bell peppers, seeded
1 red onion, peeled
2 garlic cloves, minced
3 Tbsp good olive oil
1 - 1.5 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
juice of 1/2 lemon (~1 Tbsp)
fresh basil and/or parsley or other herbs
called for 1 Tbsp tomato paste, which many readers changed to tomatoes, but I added neither - would be a different taste
Directions:
1) Preheat oven to 400 degrees
2) Peel the eggplant and cut it and bell peppers and onion into 1" cubes. Toss in a large bowl with the garlic, olive oil, salt and pepper. Spread them on a baking sheet. Roast for ~45 minutes until lightly browned and soft, tossing midway.
3) Cool slightly
4) Place vegetables in a food processor, add the lemon juice, and any herbs, pulse 3-4 times. Taste for salt and pepper.
Orange-Glazed Salmon with Screamin' Ginger Salsa
From Nourish - Canyon Ranch cookbook
I needed something different for salmon and we LOVE ginger in my home. This salsa is AWESOME - if you're a ginger lover. The tamari sauce is just the touch of salt that's needed to soften the heat of the ginger.
The salmon by itself is good also. It seems like a lot of sugar in the marinade between the frozen OJ and the honey, but you don't end up eating most of it - it just ends up in the pan.
The original recipe doesn't call for marinating it, but I like to do that to moisten the fish and get the flavor deeper into it. It was also meant to be grilled or broiled, but I have better luck with baking fish in terms of not burning it, so that's how I prepared it - at 375 for a total of about 18 minutes, checking it before that.
I needed something different for salmon and we LOVE ginger in my home. This salsa is AWESOME - if you're a ginger lover. The tamari sauce is just the touch of salt that's needed to soften the heat of the ginger.
The salmon by itself is good also. It seems like a lot of sugar in the marinade between the frozen OJ and the honey, but you don't end up eating most of it - it just ends up in the pan.
The original recipe doesn't call for marinating it, but I like to do that to moisten the fish and get the flavor deeper into it. It was also meant to be grilled or broiled, but I have better luck with baking fish in terms of not burning it, so that's how I prepared it - at 375 for a total of about 18 minutes, checking it before that.
Since the crystallized ginger has a lot of sugar, the last time I made it, I tripled the other ingredients and only doubled the crystallized ginger and it was perfect. Could probably even decrease it more if you wanted. This salsa is great!
Ingredients for the Screamin' Ginger Salsa:
1/4 cup finely chopped crystalized ginger (in the spice section)
1 Tbsp minced fresh ginger
2 Tbsp minced red pepper (can use more)
1 Tbsp minced scallions
1 Tbsp minced fresh basil
1/4 teaspoon low-sodium tamari sauce
Ingredients for the salmon marinade:
1/2 cup frozen orange juice concentrate
1/4 cup honey
1/4 cup low-sodium tamari sauce
1 tsp five-spice powder (equal parts cinnamon, anise, cloves, fennel and black pepper)
1/2 tsp minced garlic
Four 4-ounce salmon fillets - I made it as a one-pound piece.
Directions:
1) Preheat oven to 400 degrees.
2) Combine the crystallized ginger, fresh ginger, bell peppers, scallions, basil and tamari in a medium bowl and mix well.
3) Combine the OJ concentrate, honey, tamari, 5-spice and garlic in a medium bowl. Brush thoroughly over the salmon, and if possible marinate for a few hours, skin side up.
4) Bake for about 15-18 minutes (or turn if small fillets - original instructions are to grill or broil for 3-5 minutes on each side).
5) Serve each 4 ounce serving with 2 Tbsp ginger salsa.
Ingredients for the Screamin' Ginger Salsa:
1/4 cup finely chopped crystalized ginger (in the spice section)
1 Tbsp minced fresh ginger
2 Tbsp minced red pepper (can use more)
1 Tbsp minced scallions
1 Tbsp minced fresh basil
1/4 teaspoon low-sodium tamari sauce
Ingredients for the salmon marinade:
1/2 cup frozen orange juice concentrate
1/4 cup honey
1/4 cup low-sodium tamari sauce
1 tsp five-spice powder (equal parts cinnamon, anise, cloves, fennel and black pepper)
1/2 tsp minced garlic
Four 4-ounce salmon fillets - I made it as a one-pound piece.
Directions:
1) Preheat oven to 400 degrees.
2) Combine the crystallized ginger, fresh ginger, bell peppers, scallions, basil and tamari in a medium bowl and mix well.
3) Combine the OJ concentrate, honey, tamari, 5-spice and garlic in a medium bowl. Brush thoroughly over the salmon, and if possible marinate for a few hours, skin side up.
4) Bake for about 15-18 minutes (or turn if small fillets - original instructions are to grill or broil for 3-5 minutes on each side).
5) Serve each 4 ounce serving with 2 Tbsp ginger salsa.
Saturday, December 1, 2018
Roasted Butternut Squash and other squash
It wasn't as difficult as I thought - peeling off the outer layer with a good tool - same set of plastic vegetable peelers I got from William Sonoma 10 years ago. Still working perfectly! When roasted long enough, these cubes taste as sweet as sweet potatoes!
From The Heart of the Plate:
Can prepare this and serve as an appetizer drizzled with vinaigrette
Choose one that is mostly neck, as the round base is where the seeds are. Remove the skin so the flesh will be tender. Mine was fine with being able to see the 'veins' on the softer part of the inside skin.
Then remove the seeds and cut the squash into approximately 3/4" cubes. Line a baking sheet with foil, oil the foil, and place the cubes on the the sheet and roast on the center rack of a preheated 375 degree oven for 20-30 minutes, maybe longer. At first it will looked steamed, then chewy crisp. Check on it every 10 minutes to make sure parts aren't sticking to the foil. Freezes well.
DELICATA - can cut into rings with the skin on, snip out the seeds and roast on an oiled baking sheet in center of 375 degree oven, for 10-20 minutes until fork-tender and undersides are golden brown. Can eat peel; serve with roasted side up.
SPAGHETTI SQUASH - don't need to peel. Bake whole on a foil-lined sheet in 375 degree oven until easily pierced with a fork. A 4-pound squash usually needs a full hour. After removing from the oven, carefully cut a few slits to let the steam escape, then rest until comfortable temperature. Cut in half, then scoop the cooked flesh; OK to include the seeds or not.
From The Heart of the Plate:
Can prepare this and serve as an appetizer drizzled with vinaigrette
Choose one that is mostly neck, as the round base is where the seeds are. Remove the skin so the flesh will be tender. Mine was fine with being able to see the 'veins' on the softer part of the inside skin.
Then remove the seeds and cut the squash into approximately 3/4" cubes. Line a baking sheet with foil, oil the foil, and place the cubes on the the sheet and roast on the center rack of a preheated 375 degree oven for 20-30 minutes, maybe longer. At first it will looked steamed, then chewy crisp. Check on it every 10 minutes to make sure parts aren't sticking to the foil. Freezes well.
DELICATA - can cut into rings with the skin on, snip out the seeds and roast on an oiled baking sheet in center of 375 degree oven, for 10-20 minutes until fork-tender and undersides are golden brown. Can eat peel; serve with roasted side up.
SPAGHETTI SQUASH - don't need to peel. Bake whole on a foil-lined sheet in 375 degree oven until easily pierced with a fork. A 4-pound squash usually needs a full hour. After removing from the oven, carefully cut a few slits to let the steam escape, then rest until comfortable temperature. Cut in half, then scoop the cooked flesh; OK to include the seeds or not.
Pumpkin Ice Cream
From Forks over Knives - Fall 2018
1/4 cup pure maple syrup (or more)
2 Tbsp finely chopped pitted whole dates
15 oz can pumpkin
12-14 oz firm, light silken-style tofu
1+ tsp vanilla
1/2 tsp ground cinnamon
(added ? 1/4 tsp pumpkin pie spice)
(added 1+ Tbsp chocolate orange liqueur)
1) In a small saucepan bring maple syrup and dates just to boiling. Remove from heat. Cover and let stand for 20 minutes
2) In a blender or food processor, combine date mixture and remaining ingredients. Cover and blend or process until smooth. Transfer to a bowl. Cover and refrigerate 4-24 hours.
3) Freeze chilled mixture in a 1.5 - 2 quart ice cream maker according to the manufacturer's directions. Serve immediately for a soft-serve ice cream or freeze at least 2 hours for a scoop able ice cream. Stand at room temperature a few minutes if frozen hard.
1/4 cup pure maple syrup (or more)
2 Tbsp finely chopped pitted whole dates
15 oz can pumpkin
12-14 oz firm, light silken-style tofu
1+ tsp vanilla
1/2 tsp ground cinnamon
(added ? 1/4 tsp pumpkin pie spice)
(added 1+ Tbsp chocolate orange liqueur)
1) In a small saucepan bring maple syrup and dates just to boiling. Remove from heat. Cover and let stand for 20 minutes
2) In a blender or food processor, combine date mixture and remaining ingredients. Cover and blend or process until smooth. Transfer to a bowl. Cover and refrigerate 4-24 hours.
3) Freeze chilled mixture in a 1.5 - 2 quart ice cream maker according to the manufacturer's directions. Serve immediately for a soft-serve ice cream or freeze at least 2 hours for a scoop able ice cream. Stand at room temperature a few minutes if frozen hard.
Saturday, November 24, 2018
Thanksgiving recipes 2018
Had a great feast with wonderful leftovers. Major help from Maria who brought the turkey and a great cranberry sauce, and Julia who brought pumpkin and corn chowder and pumpkin cranberry muffins - which made great breakfast muffins. Aside from the turkey, everything was vegetarian and lactose free.
The rest of the menu was:
Bootcamp chef site:
Smashed mint pea dip served with pita chips
Pumpkin crunch nut mix (from Nourish)
Onceuponachef.com:
Challah stuffing - will try to cut the challah into smaller pieces next time; was fine freezing it and defrosting it for 24 hours before the meal, as mentioned on the website. Tasted better day by day.
https://www.onceuponachef.com/recipes/challah-wild-mushroom-herb-stuffing.html
String beans and shallots - need to get the salt and pepper right
https://www.onceuponachef.com/recipes/french-string-beans-with-shallots.html
Consider instead: https://www.onceuponachef.com/recipes/roasted-green-beans-with-cranberries-and-walnuts.html
OR: https://www.onceuponachef.com/recipes/roasted-green-beans-with-garlic-lemon-pine-nuts-parmesan.html
Mashed sweet potatoes - in order to keep it dairy free, used 1/2 plain soy and 1/2 vanilla soy instead of the milk. Only had sage instead of thyme, but probably either would be good. Used only 1/2 the amount of maple, then added in some more to taste.
https://www.onceuponachef.com/recipes/mashed-sweet-potatoes-maple-thyme.html
Pumpkin torte with streusel topping - very good and improved day by day.
https://www.onceuponachef.com/recipes/pumpkin-streusel-torte.html
OR consider https://www.onceuponachef.com/recipes/bourbon-brown-butter-pecan-pie.html
Chick pea and carrot salad - good citrusy taste
https://www.onceuponachef.com/recipes/moroccan-carrot-chickpea-salad-citrus-mint-almonds.html
Epicurious.com:
Cauliflower cake - can use more nigella seeds; taste of them is not so strong after they're cooked. It's sort of like a quiche and tastes good cold the next morning!
https://www.epicurious.com/recipes-menus/vegetarian-appetizers-starters-soups-salads-tofu-entrees-main-dishes-recipes-meat-free-package
Dessert was the pumpkin torte, chocolate granita from The Perfect Scoop, and grapes. I intended to make pumpkin ice cream, but ran out of time.- recipe from magazine Forks over Knives - will post on Bootcamp chef.
The rest of the menu was:
Bootcamp chef site:
Smashed mint pea dip served with pita chips
Pumpkin crunch nut mix (from Nourish)
Onceuponachef.com:
Challah stuffing - will try to cut the challah into smaller pieces next time; was fine freezing it and defrosting it for 24 hours before the meal, as mentioned on the website. Tasted better day by day.
https://www.onceuponachef.com/recipes/challah-wild-mushroom-herb-stuffing.html
String beans and shallots - need to get the salt and pepper right
https://www.onceuponachef.com/recipes/french-string-beans-with-shallots.html
Consider instead: https://www.onceuponachef.com/recipes/roasted-green-beans-with-cranberries-and-walnuts.html
OR: https://www.onceuponachef.com/recipes/roasted-green-beans-with-garlic-lemon-pine-nuts-parmesan.html
Mashed sweet potatoes - in order to keep it dairy free, used 1/2 plain soy and 1/2 vanilla soy instead of the milk. Only had sage instead of thyme, but probably either would be good. Used only 1/2 the amount of maple, then added in some more to taste.
https://www.onceuponachef.com/recipes/mashed-sweet-potatoes-maple-thyme.html
Pumpkin torte with streusel topping - very good and improved day by day.
https://www.onceuponachef.com/recipes/pumpkin-streusel-torte.html
OR consider https://www.onceuponachef.com/recipes/bourbon-brown-butter-pecan-pie.html
Chick pea and carrot salad - good citrusy taste
https://www.onceuponachef.com/recipes/moroccan-carrot-chickpea-salad-citrus-mint-almonds.html
Epicurious.com:
Cauliflower cake - can use more nigella seeds; taste of them is not so strong after they're cooked. It's sort of like a quiche and tastes good cold the next morning!
https://www.epicurious.com/recipes-menus/vegetarian-appetizers-starters-soups-salads-tofu-entrees-main-dishes-recipes-meat-free-package
Dessert was the pumpkin torte, chocolate granita from The Perfect Scoop, and grapes. I intended to make pumpkin ice cream, but ran out of time.- recipe from magazine Forks over Knives - will post on Bootcamp chef.
Thursday, November 8, 2018
Chocolate Granita
From The Perfect Scoop by David Lebovitz
This gives you a very rich taste of frozen chocolate - delish! Doesn't last long in this house!
Container for freezing - preferably 2" high and 8-10" long oblong container
4 cups water
1 cup sugar
Pinch of salt
2/3 cup unsweetened Dutch-process cocoa powder (used TJs cocoa powder)
4 oz bittersweet or semisweet chocolate, chopped
1 tsp vanilla extract
In a large saucepan, whisk together the water, sugar, salt and cocoa powder. Bring to a full boil and continue to boil, stirring occasionally for 15 seconds.
Remove from heat and add the chocolate. Stir the mixture until the chocolate is completely melted, then add the vanilla
Pour the mixture into the dish and place in the freezer. Once it starts to freeze around the edges(check after about an hour), take a fork and stir the mixture, breaking up the frozen parts near the edges into smaller chunks and raking them toward the center.
Return the dish to the freezer, then check the mixture every 30 minutes afterward, stirring each time and breaking up any large chunks into small pieces with a fork, until you have beautiful fine crystals of homemade granita. If it freezes too hard, simply leave it out at room temperature for a few minutes until it softens enough to be stirred again with a fork, and rake it back into crystals. Then return to the freezer.
Spoon over ice cream or sorbet, or top with sweetened whipped cream.
This gives you a very rich taste of frozen chocolate - delish! Doesn't last long in this house!
Container for freezing - preferably 2" high and 8-10" long oblong container
4 cups water
1 cup sugar
Pinch of salt
2/3 cup unsweetened Dutch-process cocoa powder (used TJs cocoa powder)
4 oz bittersweet or semisweet chocolate, chopped
1 tsp vanilla extract
In a large saucepan, whisk together the water, sugar, salt and cocoa powder. Bring to a full boil and continue to boil, stirring occasionally for 15 seconds.
Remove from heat and add the chocolate. Stir the mixture until the chocolate is completely melted, then add the vanilla
Pour the mixture into the dish and place in the freezer. Once it starts to freeze around the edges(check after about an hour), take a fork and stir the mixture, breaking up the frozen parts near the edges into smaller chunks and raking them toward the center.
Return the dish to the freezer, then check the mixture every 30 minutes afterward, stirring each time and breaking up any large chunks into small pieces with a fork, until you have beautiful fine crystals of homemade granita. If it freezes too hard, simply leave it out at room temperature for a few minutes until it softens enough to be stirred again with a fork, and rake it back into crystals. Then return to the freezer.
Spoon over ice cream or sorbet, or top with sweetened whipped cream.
Monday, July 9, 2018
One Pan Frozen Fish Dish
I read an article recently about how flash frozen fish is as fresh, if not more fresh, than what you buy in the fish department at even the best grocery stores. Those fish too, although sold thawed and ready to cook, have previously been frozen. Then you're obligated to purchase and cook them within a day or two. I had tried frozen fish before, but wasn't happy with the outcome.
This time, I bought a Costco-size bag of frozen mahi mahi, individually wrapped, thinking that if it worked, it would save me a special trip to Whole Foods to prepare dinner. And it worked!
Tonight I defrosted some fillets - as directed on the package. I just soaked them in their packaging in water for 20 minutes or so. Meanwhile, I chopped onion, shred a yellow squash, grated some ginger and covered it all with Rao's sauce. I heated that in the oven while the mahi mahi defrosted. Delicious dinner with little fuss, and no trips to the store. Perfect!
Ingredients:
MahiMahi fillets - defrosted, sprinkled with salt and pepper
1/2 large Vidalia onion, chopped in large pieces
1 yellow squash shredded spaghetti style (I used a zester - you can use a vegetate)
2 Tbsp grated ginger
Rao's sauce to cover
Directions:
1) Preheat oven to 400 degrees. Bake the vegetables for about 15 minutes, until bubbly.
2) Turn heat down to 375 degrees. Add the fillets to the casserole and cover with sauce. Bake for about 5-6 minutes on each side, until cooked through.
That's it!
For more info and recipes for mahi mahi, check this out :
http://healthyeating.sfgate.com/mahi-mahi-healthy-5223.html
one pan fish dinner - 7/9/2018
This time, I bought a Costco-size bag of frozen mahi mahi, individually wrapped, thinking that if it worked, it would save me a special trip to Whole Foods to prepare dinner. And it worked!
Tonight I defrosted some fillets - as directed on the package. I just soaked them in their packaging in water for 20 minutes or so. Meanwhile, I chopped onion, shred a yellow squash, grated some ginger and covered it all with Rao's sauce. I heated that in the oven while the mahi mahi defrosted. Delicious dinner with little fuss, and no trips to the store. Perfect!
Ingredients:
MahiMahi fillets - defrosted, sprinkled with salt and pepper
1/2 large Vidalia onion, chopped in large pieces
1 yellow squash shredded spaghetti style (I used a zester - you can use a vegetate)
2 Tbsp grated ginger
Rao's sauce to cover
Directions:
1) Preheat oven to 400 degrees. Bake the vegetables for about 15 minutes, until bubbly.
2) Turn heat down to 375 degrees. Add the fillets to the casserole and cover with sauce. Bake for about 5-6 minutes on each side, until cooked through.
That's it!
For more info and recipes for mahi mahi, check this out :
http://healthyeating.sfgate.com/mahi-mahi-healthy-5223.html
one pan fish dinner - 7/9/2018
Wednesday, July 4, 2018
Perfectly grilled chicken breasts
From: https://www.onceuponachef.com/recipes/perfectly-grilled-chicken-breasts.html
Perfectly Grilled Chicken Breasts with Garlic, Lemon & Herbs
This has MANY 5star reviews. I think it can use a little less salt and more lemon - maybe a squeeze after it's already cooked - to avoid the leathery texture that Jennifer mentions can occur with using vinegar or citrus in the marinade. A bit of new info for me!
Servings: 4
Ingredients:
1-3/4 to 2 lbs boneless, skinless chicken breasts
6 tablespoons extra virgin olive oil
4 large garlic cloves, minced
1 teaspoon dried thyme
1/2 teaspoon dried oregano
1-1/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1-1/2 teaspoons lemon zest, from one lemon
Directions:
Place chicken breasts between 2 pieces of wax paper and, using a meat mallet, pound to an even ½-inch thickness.
Mix all ingredients except chicken together in a 1 gallon zip-lock bag. Add chicken breasts and massage marinade into meat until evenly coated. Seal the bag and place in a bowl in the refrigerator (the bowl protects against leakage); let the chicken marinate at least 4 hours or up to 12 hours.
Clean grill and preheat to high. Lightly dip a wad of paper towels in vegetable oil and, using tongs, carefully rub over grates several times until glossy and coated. Place chicken breasts on the grill (make sure they are well-coated with the marinade; the more garlic, lemon zest and herbs on the chicken, the better!). Grill, covered, for 2-3 minutes per side.
Once Upon a Chef - The Cookbook - Get your copy now!
Nutrition Information
Powered by Edamam
Serving size:1 chicken breast (Note: Nutritional data includes marinade, so numbers are inflated)
Calories:413
Fat:25g
Saturated fat:4g
Carbohydrates:2g
Sugar:0g
Fiber:0g
Protein:42g
Sodium:958mg
Cholesterol:127mg
Perfectly Grilled Chicken Breasts with Garlic, Lemon & Herbs
This has MANY 5star reviews. I think it can use a little less salt and more lemon - maybe a squeeze after it's already cooked - to avoid the leathery texture that Jennifer mentions can occur with using vinegar or citrus in the marinade. A bit of new info for me!
Servings: 4
Ingredients:
1-3/4 to 2 lbs boneless, skinless chicken breasts
6 tablespoons extra virgin olive oil
4 large garlic cloves, minced
1 teaspoon dried thyme
1/2 teaspoon dried oregano
1-1/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1-1/2 teaspoons lemon zest, from one lemon
Directions:
Place chicken breasts between 2 pieces of wax paper and, using a meat mallet, pound to an even ½-inch thickness.
Mix all ingredients except chicken together in a 1 gallon zip-lock bag. Add chicken breasts and massage marinade into meat until evenly coated. Seal the bag and place in a bowl in the refrigerator (the bowl protects against leakage); let the chicken marinate at least 4 hours or up to 12 hours.
Clean grill and preheat to high. Lightly dip a wad of paper towels in vegetable oil and, using tongs, carefully rub over grates several times until glossy and coated. Place chicken breasts on the grill (make sure they are well-coated with the marinade; the more garlic, lemon zest and herbs on the chicken, the better!). Grill, covered, for 2-3 minutes per side.
Once Upon a Chef - The Cookbook - Get your copy now!
Nutrition Information
Powered by Edamam
Serving size:1 chicken breast (Note: Nutritional data includes marinade, so numbers are inflated)
Calories:413
Fat:25g
Saturated fat:4g
Carbohydrates:2g
Sugar:0g
Fiber:0g
Protein:42g
Sodium:958mg
Cholesterol:127mg
Sunday, July 1, 2018
Peach or Nectarine Granita
From The Perfect Scoop by David Lebovitz
The fruits taste less sweet after they're frozen, so the sweeter they are from the beginning, the better. Making a frozen dessert doesn't get any easier than this. Serve with vanilla ice cream or frozen soy milk, and it'll be like a creamsicle. Otherwise, it's great surrounded by berries, perhaps sweetened by a drizzle of honey. Allow a few hours to a day for proper freezing.
Ingredients:
6 ripe nectarines or peaches
1 1/3 cups water
1/2 cup sugar
Directions:
1) Slice the fruit in half and twist to remove the pits. Cut into chunks and cook with 1 cup of the water in a medium, non-reactive saucepan over medium heat, covered, stirring occasionally, until they're soft and cooked through, about 10 minutes
2) Remove from the heat and stir in the sugar. Let cool to room temperature. When cool, puree the mixture in a blender with the remaining 1/3 cup of water, until smooth. I don't recommend using a food processor for this, as the liquid can leak (at least in mine!).
3) Freeze according to the instructions for the Mojito Granita.
The fruits taste less sweet after they're frozen, so the sweeter they are from the beginning, the better. Making a frozen dessert doesn't get any easier than this. Serve with vanilla ice cream or frozen soy milk, and it'll be like a creamsicle. Otherwise, it's great surrounded by berries, perhaps sweetened by a drizzle of honey. Allow a few hours to a day for proper freezing.
Ingredients:
6 ripe nectarines or peaches
1 1/3 cups water
1/2 cup sugar
Directions:
1) Slice the fruit in half and twist to remove the pits. Cut into chunks and cook with 1 cup of the water in a medium, non-reactive saucepan over medium heat, covered, stirring occasionally, until they're soft and cooked through, about 10 minutes
2) Remove from the heat and stir in the sugar. Let cool to room temperature. When cool, puree the mixture in a blender with the remaining 1/3 cup of water, until smooth. I don't recommend using a food processor for this, as the liquid can leak (at least in mine!).
3) Freeze according to the instructions for the Mojito Granita.
Mojito Granita
From The Perfect Scoop by David Lebovitz
Tis the season for mint growing out of control. Make a granita - a frozen treat that can be served as a slushy, with berries or with ice cream or frozen yogurt, or served with a little rum as a drink. It's a refreshing treat for a hot summer's day. And the perfect addition for a BBQ!
My husband thinks ice cream and chocolate chip cookies are their own food group. So this year for his birthday, I got him an ice cream maker and have been trying recipes from The Perfect Scoop. This one is mixed by hand - no ice cream maker needed! But it does go well with vanilla ice cream or frozen Oatly or soy - as in So Delicious brand. It takes some attention, but well worth it!
Ingredients:
2 1/2 cups water
1/2 cup sugar
2 limes - Zested, trying to get only the green peel
1 cup lightly packed fresh mint leaves
1/2 cup freshly squeezed lime juice (from 3-6 limes, depending on size)
3 Tbsp white or light rum
Container for freezing - preferably plastic, or a Soma container, 8-12 inches across, and 2" high, with 2 quart capacity.
Directions:
1) Add the water and sugar to a small nonreactive saucepan, then grate the zest from the 2 limes directly into the saucepan. Bring the mixture to a boil and cook, stirring occasionally until the sugar is dissolved.
2) Reserve 5 of the mint leaves and add the remaining mint to the saucepan and remove from the heat. Cover and let stand for 8 minutes, then remove the cover and let cool to room temperature.
3) Once it's cool, strain the mixture in to the container you plan to freeze the granita in, pressing firmly on the leaves to extract all the flavorful liquid. Discard the mint leaves.
4) Stir in the lime juice and rum, then finely chop the reserved 5 mint leaves and add them as well.
5) Place the mixture into the container and place in freezer. After an hour, stir the mixture, stirring up the frozen parts near the edges with a fork. Continue to check every 30 minutes or so and break up the chunks until you have fine crystals. If it's too hard to be stirred, leave it at room temperature until it can be stirred again and then return it to the freezer.
Tis the season for mint growing out of control. Make a granita - a frozen treat that can be served as a slushy, with berries or with ice cream or frozen yogurt, or served with a little rum as a drink. It's a refreshing treat for a hot summer's day. And the perfect addition for a BBQ!
My husband thinks ice cream and chocolate chip cookies are their own food group. So this year for his birthday, I got him an ice cream maker and have been trying recipes from The Perfect Scoop. This one is mixed by hand - no ice cream maker needed! But it does go well with vanilla ice cream or frozen Oatly or soy - as in So Delicious brand. It takes some attention, but well worth it!
Ingredients:
2 1/2 cups water
1/2 cup sugar
2 limes - Zested, trying to get only the green peel
1 cup lightly packed fresh mint leaves
1/2 cup freshly squeezed lime juice (from 3-6 limes, depending on size)
3 Tbsp white or light rum
Container for freezing - preferably plastic, or a Soma container, 8-12 inches across, and 2" high, with 2 quart capacity.
Directions:
1) Add the water and sugar to a small nonreactive saucepan, then grate the zest from the 2 limes directly into the saucepan. Bring the mixture to a boil and cook, stirring occasionally until the sugar is dissolved.
2) Reserve 5 of the mint leaves and add the remaining mint to the saucepan and remove from the heat. Cover and let stand for 8 minutes, then remove the cover and let cool to room temperature.
3) Once it's cool, strain the mixture in to the container you plan to freeze the granita in, pressing firmly on the leaves to extract all the flavorful liquid. Discard the mint leaves.
4) Stir in the lime juice and rum, then finely chop the reserved 5 mint leaves and add them as well.
5) Place the mixture into the container and place in freezer. After an hour, stir the mixture, stirring up the frozen parts near the edges with a fork. Continue to check every 30 minutes or so and break up the chunks until you have fine crystals. If it's too hard to be stirred, leave it at room temperature until it can be stirred again and then return it to the freezer.
Stove Top Brussels Sprouts
This is adapted from Jennifer Segal's recipe in Once Upon A Chef Cookbook -
Butter-Braised Brussels Sprouts with Shallots
I was trying to use up scallions, red peppers and celery from my fridge, so I threw those in as well, and they took up the dressing well. I needed to add more salt, pepper and vinegar, but that may well be because of the extra ingredients. Here's the original:
Ingredients:
3 Tbsp unsalted butter, divided
1 cup thinly sliced shallots
1 lb Brussels sprouts, trimmed but left whole
3/4 cup low-sodium chicken broth (I always use vegetable broth)
3/4 tsp salt
1/4 tsp freshly ground black pepper
1 tsp sugar
1 tsp white wine vinegar (or white balsamic)
extras -
2 stalks of celery, cut down the middle then sliced
1 small red pepper, but into chunks
Directions:
1) In a large skillet, melt 2 Tbsp of the butter over medium heat. Add the shallots and sprouts and cook, stirring frequently, until the shallots are starting to brown and the sprouts are bright green, about 5 minutes.
2) Stir in the broth, salt, pepper and sugar; cover with a lid and lower the heat to medium-low. Simmer for 5 minutes, then remove the lid and continue simmering for 7-10 minutes more, stirring occasionally until the sprouts are tender and the liquid is reduced to about 1/4 cup.
3) Stir in the remaining 1 Tbsp butter and the vinegar. Taste an adjust the seasoning if necessary.
These can be prepared up to 2 days ahead, then reheated gently in the microwave or stovetop.
Butter-Braised Brussels Sprouts with Shallots
I was trying to use up scallions, red peppers and celery from my fridge, so I threw those in as well, and they took up the dressing well. I needed to add more salt, pepper and vinegar, but that may well be because of the extra ingredients. Here's the original:
Ingredients:
3 Tbsp unsalted butter, divided
1 cup thinly sliced shallots
1 lb Brussels sprouts, trimmed but left whole
3/4 cup low-sodium chicken broth (I always use vegetable broth)
3/4 tsp salt
1/4 tsp freshly ground black pepper
1 tsp sugar
1 tsp white wine vinegar (or white balsamic)
extras -
2 stalks of celery, cut down the middle then sliced
1 small red pepper, but into chunks
Directions:
1) In a large skillet, melt 2 Tbsp of the butter over medium heat. Add the shallots and sprouts and cook, stirring frequently, until the shallots are starting to brown and the sprouts are bright green, about 5 minutes.
2) Stir in the broth, salt, pepper and sugar; cover with a lid and lower the heat to medium-low. Simmer for 5 minutes, then remove the lid and continue simmering for 7-10 minutes more, stirring occasionally until the sprouts are tender and the liquid is reduced to about 1/4 cup.
3) Stir in the remaining 1 Tbsp butter and the vinegar. Taste an adjust the seasoning if necessary.
These can be prepared up to 2 days ahead, then reheated gently in the microwave or stovetop.
simple salmon
I wanted the quickest main dish possible so here it is:
Preheat oven to 385 degrees.
Spray baking dish with canola oil
1 lb salmon fillet
Brush with olive oil
Sprinkle with ginger powder and garlic powder
Drizzle teriyaki marinade over it lightly
Bake at 385 for about 18-20 minutes depending on the thickness of the fillet.
Done!
Preheat oven to 385 degrees.
Spray baking dish with canola oil
1 lb salmon fillet
Brush with olive oil
Sprinkle with ginger powder and garlic powder
Drizzle teriyaki marinade over it lightly
Bake at 385 for about 18-20 minutes depending on the thickness of the fillet.
Done!
Monday, June 11, 2018
French Carrot Salad
https://cookieandkate.com/2018/french-carrot-salad-recipe/?utm_source=Cookie+and+Kate+Newsletter&utm_campaign=91e3c6a73c-Mailchimp-per-post&utm_medium=email&utm_term=0_dc2361842c-91e3c6a73c-243416101
French Carrot Salad
- Author:
- Prep Time: 20 minutes
- Total Time: 20 minutes (plus 20-minute marinating time)
- Yield: 4 servings
- Category: Salad
- Method: Raw
- Cuisine: French
This French carrot salad recipe is simple and fresh! You’ll need carrots, olive oil, lemon, honey, cumin, parsley and chives. Chickpeas are optional but recommended. Recipe yields 4 servings.
Try using the Mouli from France for the carrots.
Try using the Mouli from France for the carrots.
INGREDIENTS:
Carrot salad:
- 1 pound carrots, peeled
- 2 tablespoons finely snipped chives or chopped green onion
- 2 tablespoons finely chopped fresh parsley
- Optional: 1 can (15 ounces) chickpeas, rinsed and drained, or 1 ½ cups cooked chickpeas
Dressing
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons lemon juice
- 2 teaspoons honey
- 1 teaspoon Dijon mustard
- ½ teaspoon ground cumin
- ¼ teaspoon fine sea salt
INSTRUCTIONS
- To prepare the carrots: You can grate them on the large holes of a box grater, or use short strokes with a julienne peeler, or process them in a food processor fitted with a grating attachment. You’ll end up with about 3 cups grated carrots.
- Place the carrots in a medium serving bowl. Add the chives, parsley and optional chickpeas to the bowl.
- To make the dressing, whisk all of the ingredients together in a small bowl until completely blended.
- Pour the dressing over the carrot mixture and stir until the mixture is evenly coated in dressing. For best flavor, allow the salad to marinate for 20 minutes before serving. Toss again before serving. This salad keeps well in the refrigerator, covered, for about 4 days.
NOTES
Recipe inspired by French Market in Kansas City.
MAKE IT VEGAN: Substitute maple syrup for the honey.
Saturday, May 5, 2018
Ginger Fizz cocktail
From epicurious.com https://www.epicurious.com/recipes/food/views/ginger-fizz-51193820
Ginger Fizz - the syrup is great for cocktails. We tried it in limoncello also and that was a great combo. DO NOT discard the ginger if you're a ginger lover! It is sweetened from the syrup and softened, and if you've sliced it thinly enough, you can eat it straight up or put it on ANYTHING you're eating.
INGREDIENTS:
Ginger Syrup:
3" piece ginger peeled, thinly sliced
1/2 cup raw or granulated sugar
1/2 cup water
Cocktails:
2 750-milliliter bottles chilled Prosecco
8 thin clementine or orange slices
PREPARATION:
1) For ginger syrup: Bring one 3" piece ginger, peeled, thinly sliced, 1/2 cup raw or granulated sugar, and 1/2 cup water to a boil in a small saucepan; reduce heat and simmer 5 minutes. Let cool. Strain syrup through a fine-mesh sieve into a small jar or bowl. Instructions said to discard ginger - NO WAY! In my house, we eat this softened, sweetened ginger.
DO AHEAD: Syrup can be made 1 week ahead. Cover and chill.
2) For cocktails: Pour 1/4 ounces ginger syrup in each coupe glass. Dividing evenly, top off with two 750-milliliter bottles chilled Prosecco (about 5 ounces per glass) and garnish each with a thin clementine or orange slice.
Ginger Fizz - the syrup is great for cocktails. We tried it in limoncello also and that was a great combo. DO NOT discard the ginger if you're a ginger lover! It is sweetened from the syrup and softened, and if you've sliced it thinly enough, you can eat it straight up or put it on ANYTHING you're eating.
INGREDIENTS:
Ginger Syrup:
3" piece ginger peeled, thinly sliced
1/2 cup raw or granulated sugar
1/2 cup water
Cocktails:
2 750-milliliter bottles chilled Prosecco
8 thin clementine or orange slices
PREPARATION:
1) For ginger syrup: Bring one 3" piece ginger, peeled, thinly sliced, 1/2 cup raw or granulated sugar, and 1/2 cup water to a boil in a small saucepan; reduce heat and simmer 5 minutes. Let cool. Strain syrup through a fine-mesh sieve into a small jar or bowl. Instructions said to discard ginger - NO WAY! In my house, we eat this softened, sweetened ginger.
DO AHEAD: Syrup can be made 1 week ahead. Cover and chill.
2) For cocktails: Pour 1/4 ounces ginger syrup in each coupe glass. Dividing evenly, top off with two 750-milliliter bottles chilled Prosecco (about 5 ounces per glass) and garnish each with a thin clementine or orange slice.
Roasted Tomatoes
From epicurious.com
INGREDIENTS
- 4 large plum tomatoes (1 pound), trimmed and halved lengthwise
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- DIRECTIONS:
- Put oven rack in middle position and preheat oven to 375°F.
- Arrange tomatoes, cut sides up, in 1 layer in an 8- to 9-inch glass baking dish and sprinkle with salt and pepper.
- Roast until skins are wrinkled and beginning to brown, about 50 minutes. Keep warm, covered with foil, until ready to serve.
Each serving (2 tomato halves) contains about 22 calories and less than 1 gram fat.
lemon and ginger gremolata
From Seasons Oil and Vinegar store
Serves 4
Ingredients
3 garlic cloves, minced
1 small knob ginger, peeled and minced
1/4 cup packed fresh mint leaves, minced
1/2 cup packed fresh Italian parsley leaves, minced
Zest from one lemon
Juice from one lemon
5/8 cup Gran Cru Lemon Whole Fruit Balsamic Vinegar
1 cup Seasons Manzanilla Gran Cru Extra Virgin Olive Oil
1 tsp Seasons Fleur De Sel Premium Salt
1 tsp Seasons Pepe e Aglio
Directions
Mix all ingredients in a bowl, let it rest for 10 minutes to allow flavors to combine. This is an amazing Italian condiment that can be used over grilled meat, grilled vegetables, bean salads or over your favorite pasta.
Serves 4
Ingredients
3 garlic cloves, minced
1 small knob ginger, peeled and minced
1/4 cup packed fresh mint leaves, minced
1/2 cup packed fresh Italian parsley leaves, minced
Zest from one lemon
Juice from one lemon
5/8 cup Gran Cru Lemon Whole Fruit Balsamic Vinegar
1 cup Seasons Manzanilla Gran Cru Extra Virgin Olive Oil
1 tsp Seasons Fleur De Sel Premium Salt
1 tsp Seasons Pepe e Aglio
Directions
Mix all ingredients in a bowl, let it rest for 10 minutes to allow flavors to combine. This is an amazing Italian condiment that can be used over grilled meat, grilled vegetables, bean salads or over your favorite pasta.
Tuesday, April 3, 2018
Coconut Rum Snowballs
- Enjoy this delicious Coconut Rum Snowballs recipe from Once Upon a Chef's Jennifer Segal. Exclusive for pre-orders.
- Right click on the image below to save it. Recipe makes 34 cookies.
Monday, April 2, 2018
Marinated beets with pistachios and tarragon
from epicurious.com
INGREDIENTS:
1 pound baby yellow or red beets, trimmed, scrubbed
1/2 cup Sherry or red wine vinegar, divided
2 tablespoons plus 1/4 cup olive oil
Kosher salt
1 medium shallot, finely chopped
1 teaspoon chopped fresh thyme
1/4 cup raw pistachios, chopped
2 tablespoons coarsely chopped fresh tarragon
DIRECTIONS:
Preheat oven to 425°.
Combine beets, 1/4 cup vinegar, 2 tablespoons oil, and 1/4 cup water in a baking dish; season with salt. Cover with foil and steam until beets are tender, 40.50 minutes. Let cool slightly. Rub off skins with paper towels; cut beets into quarters (or 1/2" wedges if larger).
Toss beets with shallot, thyme, remaining 1/4 cup vinegar, and remaining 1/4 cup oil in a large bowl; season with salt. Let sit at least 2 hours.
Toss with pistachios and tarragon just before serving.
Do ahead: Beets can be marinated 2 days ahead. Cover and chill.
INGREDIENTS:
1 pound baby yellow or red beets, trimmed, scrubbed
1/2 cup Sherry or red wine vinegar, divided
2 tablespoons plus 1/4 cup olive oil
Kosher salt
1 medium shallot, finely chopped
1 teaspoon chopped fresh thyme
1/4 cup raw pistachios, chopped
2 tablespoons coarsely chopped fresh tarragon
DIRECTIONS:
Preheat oven to 425°.
Combine beets, 1/4 cup vinegar, 2 tablespoons oil, and 1/4 cup water in a baking dish; season with salt. Cover with foil and steam until beets are tender, 40.50 minutes. Let cool slightly. Rub off skins with paper towels; cut beets into quarters (or 1/2" wedges if larger).
Toss beets with shallot, thyme, remaining 1/4 cup vinegar, and remaining 1/4 cup oil in a large bowl; season with salt. Let sit at least 2 hours.
Toss with pistachios and tarragon just before serving.
Do ahead: Beets can be marinated 2 days ahead. Cover and chill.
Thursday, March 29, 2018
Date and Walnut Haroset Balls
https://jewishfoodexperience.com/recipes/date-and-walnut-haroset-balls/
Not a very tempting title but what could be bad about chocolate?! Thanks to Shula for this one. Made these to bring to NY for seder. Because of family allergies, I used peanuts instead - not suitable for some on Passover. I realized afterward, I should have put the peanuts in the food processor first and made a sort of peanut butter. Then mix this with warm dates and cover with melted chocolate. It would have been a special kind of Reese's peanut butter cup!
From the website:
My mother has been making these date and walnut balls, a variation on traditional Jewish-Iraqi haroset, which is made with chopped walnuts and silan (date honey), for years. They’re not only perfect for Passover and Tu b’Shevat, but are also healthy and tasty year round. Pressed baking dates are available in Middle Eastern and some kosher markets. To keep the recipe pareve, simply use pareve dark chocolate.
Ingredients
1 cup walnut pieces
1 13-ounce package pressed baking dates
8 ounces dark (semisweet or bittersweet) chocolate, chopped
Preparation
Preheat the oven to 350 degrees. Spread walnuts on a baking sheet and toast in the oven for 5 minutes. Shake the baking sheet, then toast for 5 to 7 minutes longer, until walnuts turn darker in color and are fragrant. Let cool completely.
Meanwhile, if the dates seem dry, place them in the bowl of a food processor and pulse until coarsely chopped. Transfer to a small mixing bowl. Otherwise, soften an opened package of the dates for 15 seconds or so in the microwave.
Place the walnuts in the bowl of the food processor and pulse until they are finely chopped; reserve some of the more powdery nuts (a tablespoon or so). Add the remaining chopped nuts to the chopped or softened dates; use your hands to press the mixture together until the nuts are evenly incorporated. Pinch off pieces and roll them into 1-inch balls, placing them on a baking sheet.
Line a rimmed baking sheet with parchment paper.
Melt chocolate in a microwave-safe bowl in 30 seconds segments. Stir the chocolate until it is smooth. Let cool for about 1 minute.
Use a fork or skewer to dip each ball in the melted chocolate until completely coated. Return them to the baking sheet as you work; sprinkle the reserved chopped walnuts on top. Allow the chocolate to set before serving. You can put the date balls in the fridge for about 20 minutes to help the chocolate set, but keep in mind that this may cause the chocolate to lose its shine.
Not a very tempting title but what could be bad about chocolate?! Thanks to Shula for this one. Made these to bring to NY for seder. Because of family allergies, I used peanuts instead - not suitable for some on Passover. I realized afterward, I should have put the peanuts in the food processor first and made a sort of peanut butter. Then mix this with warm dates and cover with melted chocolate. It would have been a special kind of Reese's peanut butter cup!
From the website:
My mother has been making these date and walnut balls, a variation on traditional Jewish-Iraqi haroset, which is made with chopped walnuts and silan (date honey), for years. They’re not only perfect for Passover and Tu b’Shevat, but are also healthy and tasty year round. Pressed baking dates are available in Middle Eastern and some kosher markets. To keep the recipe pareve, simply use pareve dark chocolate.
Ingredients
1 cup walnut pieces
1 13-ounce package pressed baking dates
8 ounces dark (semisweet or bittersweet) chocolate, chopped
Preparation
Preheat the oven to 350 degrees. Spread walnuts on a baking sheet and toast in the oven for 5 minutes. Shake the baking sheet, then toast for 5 to 7 minutes longer, until walnuts turn darker in color and are fragrant. Let cool completely.
Meanwhile, if the dates seem dry, place them in the bowl of a food processor and pulse until coarsely chopped. Transfer to a small mixing bowl. Otherwise, soften an opened package of the dates for 15 seconds or so in the microwave.
Place the walnuts in the bowl of the food processor and pulse until they are finely chopped; reserve some of the more powdery nuts (a tablespoon or so). Add the remaining chopped nuts to the chopped or softened dates; use your hands to press the mixture together until the nuts are evenly incorporated. Pinch off pieces and roll them into 1-inch balls, placing them on a baking sheet.
Line a rimmed baking sheet with parchment paper.
Melt chocolate in a microwave-safe bowl in 30 seconds segments. Stir the chocolate until it is smooth. Let cool for about 1 minute.
Use a fork or skewer to dip each ball in the melted chocolate until completely coated. Return them to the baking sheet as you work; sprinkle the reserved chopped walnuts on top. Allow the chocolate to set before serving. You can put the date balls in the fridge for about 20 minutes to help the chocolate set, but keep in mind that this may cause the chocolate to lose its shine.
Sunday, March 25, 2018
'Tsimmes' Chicken with prunes and apricots
From Epicurious for Passover
https://www.epicurious.com/recipes/food/views/tzimmes-chicken-with-apricots-prunes-and-carrots?mbid=nl_cookthisnow&mbid=nl_03252018_Daily_CTN_FromEpi%20(1)&CNDID=4649318&spMailingID=13175910&spUserID=MTI5MTUxMDQ1NzYwS0&spJobID=1362071861&spReportId=MTM2MjA3MTg2MQS2
This holiday-ready dinner has all the flavors of tzimmes, the traditional Jewish sweet side dish made with stewed dried fruits and honey. Roasted on baking sheets with colorful young carrots, this recipe feeds a crowd with minimal effort, giving you plenty of time for stress-free hosting.
It is delicious but on the sweet side. I don't think I'd be able to advocate for this as a healthy meal exactly, but it IS tasty! And, as with many dishes, much better the next day, and the day after that. It can use a lot of plain grain or potato to go with it. I used bulgur and it worked well, soaking up the sauce. I might try it again and include potatoes in the pan. The little bit of cayenne gives it a good kick. The dried fruit become very soft and tasty.
Ingredients:
2 whole chickens (about 4 pounds), broken down into 8 pieces, wings and backbones reserved for another use
4 teaspoons kosher salt, divided
1/2 cup plus 2 tablespoons honey
1/2 cup olive oil
1/2 cup fresh lemon juice
2 teaspoons freshly ground black pepper
2 teaspoons ground cinnamon
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper
2 pounds carrots, preferably young carrots with greens attached, halved lengthwise or quartered if large
1 large red onion, cut into 1/2" wedges
12 garlic cloves, peeled
8 ounces dried apricots (about 1 1/2 cups)
8 ounces dried prunes (about 1 1/2 cups)
20 sprigs thyme
1 1/2 cups dry white wine
Parsley leaves with tender stems (optional, for serving)
Directions:
1) Arrange racks in top and lower thirds of oven; preheat to 400°F. Season chicken pieces with 2 tsp. salt.
2) Whisk honey, oil, lemon juice, pepper, cinnamon, cumin, cayenne, and remaining 2 tsp. salt in a large bowl. Add chicken pieces, carrots, onion, garlic, apricots, prunes, and thyme and toss to combine.
3) Divide everything EXCEPT chicken between 2 rimmed baking sheets. Stir wine and 1/2 cup water in a 2-cup measuring cup, then pour half over each sheet.
4) Cover sheets tightly with foil. Roast 15 minutes, then remove from oven.
5) Remove foil, divide chicken between sheets, and continue to roast, rotating sheets top to bottom halfway through, until carrots are fork-tender, chicken is golden brown, and an instant-read thermometer inserted into the thickest part of a breast registers 165°F, 30–35 minutes (if some pieces of chicken are finished before others, transfer them to a serving platter).
6) Transfer chicken mixture to serving platter. Pour pan juices over. Top with carrot greens or parsley before serving.
Calories772
Carbohydrates78 g(26%)
Fat38 g(58%)
Protein33 g(65%)
Saturated Fat9 g(43%)
Sodium1136 mg(47%)
Polyunsaturated Fat7 g
Fiber7 g(28%)
Monounsaturated Fat20 g
Cholesterol116 mg(39%)
per serving (8 servings)
https://www.epicurious.com/recipes/food/views/tzimmes-chicken-with-apricots-prunes-and-carrots?mbid=nl_cookthisnow&mbid=nl_03252018_Daily_CTN_FromEpi%20(1)&CNDID=4649318&spMailingID=13175910&spUserID=MTI5MTUxMDQ1NzYwS0&spJobID=1362071861&spReportId=MTM2MjA3MTg2MQS2
This holiday-ready dinner has all the flavors of tzimmes, the traditional Jewish sweet side dish made with stewed dried fruits and honey. Roasted on baking sheets with colorful young carrots, this recipe feeds a crowd with minimal effort, giving you plenty of time for stress-free hosting.
It is delicious but on the sweet side. I don't think I'd be able to advocate for this as a healthy meal exactly, but it IS tasty! And, as with many dishes, much better the next day, and the day after that. It can use a lot of plain grain or potato to go with it. I used bulgur and it worked well, soaking up the sauce. I might try it again and include potatoes in the pan. The little bit of cayenne gives it a good kick. The dried fruit become very soft and tasty.
Ingredients:
2 whole chickens (about 4 pounds), broken down into 8 pieces, wings and backbones reserved for another use
4 teaspoons kosher salt, divided
1/2 cup plus 2 tablespoons honey
1/2 cup olive oil
1/2 cup fresh lemon juice
2 teaspoons freshly ground black pepper
2 teaspoons ground cinnamon
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper
2 pounds carrots, preferably young carrots with greens attached, halved lengthwise or quartered if large
1 large red onion, cut into 1/2" wedges
12 garlic cloves, peeled
8 ounces dried apricots (about 1 1/2 cups)
8 ounces dried prunes (about 1 1/2 cups)
20 sprigs thyme
1 1/2 cups dry white wine
Parsley leaves with tender stems (optional, for serving)
Directions:
1) Arrange racks in top and lower thirds of oven; preheat to 400°F. Season chicken pieces with 2 tsp. salt.
2) Whisk honey, oil, lemon juice, pepper, cinnamon, cumin, cayenne, and remaining 2 tsp. salt in a large bowl. Add chicken pieces, carrots, onion, garlic, apricots, prunes, and thyme and toss to combine.
3) Divide everything EXCEPT chicken between 2 rimmed baking sheets. Stir wine and 1/2 cup water in a 2-cup measuring cup, then pour half over each sheet.
4) Cover sheets tightly with foil. Roast 15 minutes, then remove from oven.
5) Remove foil, divide chicken between sheets, and continue to roast, rotating sheets top to bottom halfway through, until carrots are fork-tender, chicken is golden brown, and an instant-read thermometer inserted into the thickest part of a breast registers 165°F, 30–35 minutes (if some pieces of chicken are finished before others, transfer them to a serving platter).
6) Transfer chicken mixture to serving platter. Pour pan juices over. Top with carrot greens or parsley before serving.
Calories772
Carbohydrates78 g(26%)
Fat38 g(58%)
Protein33 g(65%)
Saturated Fat9 g(43%)
Sodium1136 mg(47%)
Polyunsaturated Fat7 g
Fiber7 g(28%)
Monounsaturated Fat20 g
Cholesterol116 mg(39%)
per serving (8 servings)
Wednesday, February 21, 2018
Grilled Zucchini and Leeks with Walnuts and Herbs
Adapted generously from epicurious.com
Instead of grilling, I made a casserole with these ingredients, and added a topping from a salmon recipe. The lemon was a good sauce for the zucchini and leeks. I also had a huge supply of ginger from a dear friend, so I shaved slices and chopped it finely. I sautéed the leeks and ginger and garlic (2 cloves) before adding to the zucchini. Then I baked it at 350 for about 30 minutes.
Sprinkled with
YIELDMakes 4 servings
INGREDIENTS
1/3 cup walnuts
1 garlic clove, finely grated
2 tablespoons fresh lemon juice
5 tablespoons olive oil, divided
Kosher salt
Freshly ground black pepper
2 large leeks, white and pale-green parts only, halved lengthwise with some root attached
2 large zucchini (about 1 pound), halved lengthwise
1/2 cup (lightly packed) fresh flat-leaf parsley leaves with tender stems
PREPARATION
Prepare grill for medium-high heat. Toast walnuts in a dry small skillet over medium heat, tossing often, until fragrant, about 5 minutes. Chop very coarsely. Toss warm walnuts with garlic, lemon juice, and 3 tablespoons oil in a large bowl; season with salt and pepper.
Brush leeks and zucchini with remaining 2 tablespoons oil; season with salt and pepper. Grill vegetables, turning often, until tender and charred in spots, 5-8 minutes for leeks, 8-10 minutes for zucchini.
Transfer vegetables to a cutting board. Trim roots from leeks and cut leeks and zucchini into bite-size pieces. Add vegetables and parsley to bowl with walnuts and toss to combine; season vegetables with salt, pepper, and more lemon juice, if desired.
Instead of grilling, I made a casserole with these ingredients, and added a topping from a salmon recipe. The lemon was a good sauce for the zucchini and leeks. I also had a huge supply of ginger from a dear friend, so I shaved slices and chopped it finely. I sautéed the leeks and ginger and garlic (2 cloves) before adding to the zucchini. Then I baked it at 350 for about 30 minutes.
Sprinkled with
YIELDMakes 4 servings
INGREDIENTS
1/3 cup walnuts
1 garlic clove, finely grated
2 tablespoons fresh lemon juice
5 tablespoons olive oil, divided
Kosher salt
Freshly ground black pepper
2 large leeks, white and pale-green parts only, halved lengthwise with some root attached
2 large zucchini (about 1 pound), halved lengthwise
1/2 cup (lightly packed) fresh flat-leaf parsley leaves with tender stems
PREPARATION
Prepare grill for medium-high heat. Toast walnuts in a dry small skillet over medium heat, tossing often, until fragrant, about 5 minutes. Chop very coarsely. Toss warm walnuts with garlic, lemon juice, and 3 tablespoons oil in a large bowl; season with salt and pepper.
Brush leeks and zucchini with remaining 2 tablespoons oil; season with salt and pepper. Grill vegetables, turning often, until tender and charred in spots, 5-8 minutes for leeks, 8-10 minutes for zucchini.
Transfer vegetables to a cutting board. Trim roots from leeks and cut leeks and zucchini into bite-size pieces. Add vegetables and parsley to bowl with walnuts and toss to combine; season vegetables with salt, pepper, and more lemon juice, if desired.
Sunday, February 18, 2018
Israeli Salad
From 'From Blintzes to Tzimmes', Sisterhood cookbook
This is a good refreshing salad for a BBQ side dish, or for any meal.
Ingredients:
2 large English cucumbers
1/3 cup red wine vinegar
1 Tbsp sugar
1 tsp salt
3 large tomatoes, seeded and coarsely chopped
2/3 cup coarsely chopped red onion
1/2 cup chopped fresh mint
3 Tbsp olive oil
Directions:
1) Coarsely chop tomatoes and let drain in a colander.
2) Cut cucumbers in half lengthwise; scrape out seeds. Cut again several times lengthwise then cut into 1/2 inch wide diagonal pieces. Place in a large bowl (I use a rectangular casserole dish so that most of the cucumber slices are in the vinegar). Add vinegar, sugar and salt. Let stand at room temperature for 1 hour, tossing occasionally.
3) Add tomatoes, red onion, mint and oil to cucumbers and toss to blend. Season with salt and pepper.
This is a good refreshing salad for a BBQ side dish, or for any meal.
Ingredients:
2 large English cucumbers
1/3 cup red wine vinegar
1 Tbsp sugar
1 tsp salt
3 large tomatoes, seeded and coarsely chopped
2/3 cup coarsely chopped red onion
1/2 cup chopped fresh mint
3 Tbsp olive oil
Directions:
1) Coarsely chop tomatoes and let drain in a colander.
2) Cut cucumbers in half lengthwise; scrape out seeds. Cut again several times lengthwise then cut into 1/2 inch wide diagonal pieces. Place in a large bowl (I use a rectangular casserole dish so that most of the cucumber slices are in the vinegar). Add vinegar, sugar and salt. Let stand at room temperature for 1 hour, tossing occasionally.
3) Add tomatoes, red onion, mint and oil to cucumbers and toss to blend. Season with salt and pepper.
Kasha Varnishes
From 'Modern Jewish Cooking' by Leah Koenig
Kasha is toasted buckwheat - dark and nutty. I mistakenly purchased a ground texture rather than distinct grains, so the dish looked different than usual, and cooked in second. In order to avoid having one huge clump of grains, I ended up adding MUCH more broth, but next time I'll try to purchase the correct kind of kasha! I also added an extra onion, since that seemed to be the source of much of the flavor in this dish. So the final ingredients ended up being:
Ingredients:
1 pound farfalle
Vegetable oil for drizzling plus 1/2 cup oil
4 large yellow onions, finely chopped
Kosher salt - generous
2 cups vegetable broth
1 cup kasha
Freshly ground black pepper - generous
Roughly chopped fresh parsley for serving (optional)
Directions:
1) Bring a large pot of generously salted water to a boil. Add the farfalle and cook, stirring occasionally, until al dente. Drain well, transfer to a large bowl, drizzle with vegetable oil, toss to coat and set aside.
2) Meanwhile, heat the 1/2 cup of oil and the onions in a large pan set over medium heat. Cover and cook, stirring occasionally until the onions are soft, about 10 minutes. Uncover, season with salt, and continue cooking until the onions take on a deep golden hue, 10-15 minutes more.
3) Bring the broth to a boil in a medium saucepan. Stir in the kasha, turn the heat to low, cover, and simmer until the kasha is soft, 12-15 minutes. Remove th pan from the heat and let stand, covered for about 5 minutes, then transfer to the bowl with the farfalle along with the cooked onions. Season with salt and pepper and top with parsley, if desired. Serve warm or room temperature.
Kasha is toasted buckwheat - dark and nutty. I mistakenly purchased a ground texture rather than distinct grains, so the dish looked different than usual, and cooked in second. In order to avoid having one huge clump of grains, I ended up adding MUCH more broth, but next time I'll try to purchase the correct kind of kasha! I also added an extra onion, since that seemed to be the source of much of the flavor in this dish. So the final ingredients ended up being:
Ingredients:
1 pound farfalle
Vegetable oil for drizzling plus 1/2 cup oil
4 large yellow onions, finely chopped
Kosher salt - generous
2 cups vegetable broth
1 cup kasha
Freshly ground black pepper - generous
Roughly chopped fresh parsley for serving (optional)
Directions:
1) Bring a large pot of generously salted water to a boil. Add the farfalle and cook, stirring occasionally, until al dente. Drain well, transfer to a large bowl, drizzle with vegetable oil, toss to coat and set aside.
2) Meanwhile, heat the 1/2 cup of oil and the onions in a large pan set over medium heat. Cover and cook, stirring occasionally until the onions are soft, about 10 minutes. Uncover, season with salt, and continue cooking until the onions take on a deep golden hue, 10-15 minutes more.
3) Bring the broth to a boil in a medium saucepan. Stir in the kasha, turn the heat to low, cover, and simmer until the kasha is soft, 12-15 minutes. Remove th pan from the heat and let stand, covered for about 5 minutes, then transfer to the bowl with the farfalle along with the cooked onions. Season with salt and pepper and top with parsley, if desired. Serve warm or room temperature.
Sunday, February 4, 2018
Unstuffed Cabbage - Vegetarian
In an attempt to share Jewish style recipes with vegetarian friends, I tried to adapt a few parts of three different vegetarian burger, stuffed cabbage and unstuffed cabbage recipes. Some parts were successes, other parts not so much. The sauce part of it definitely came out with that sweet and sour taste, familiar from mom's cooking, thanks to a combination of lemon, golden raisins, honey and brown sugar, each in moderation. The 'meatballs', mostly made up of cannelloni beans and chickpeas, that I attempted to cook in tomato sauce -- sort of disintegrated. But no great loss - they added to the texture of the sauce. I decided against trying to steam large cabbage leaves and roll a vegetarian stuffing into them. Too many opportunities to tear the leaves and have to start over again, and again....
The recipe I ended up with was mainly based on a post on allrecipes.com, called Grandma Elaine's Unstuffed Sweet and Sour Cabbage. I tried switching out the meat part of it, but may need to either use faux meat crumbles to add to the sauce, or to make 'meat'balls. The overall recipe takes about 3 hours, but most of the time its simmering on the stove and does not need any attention. Stay tuned.
2/18/18 - The recipe below seemed good, with a sweet and sour tang, but I needed to freeze it. When I defrosted it a few weeks later, it seemed to have lost its taste. I needed to add a LOT of lemon and brown sugar to restore it, but my guests did seem to enjoy it. I'll have to try it again without freezing. Also, since the original 'meatballs' fell apart, I made different ones from www.karissavegankitchen.com - appropriately called Vegan Chickpea Meatball Recipe. They were not bad, but didn't have enough taste. I might try some fennel sautéed next time to add into the mixture. I baked them separately and they seemed to have a firm enough outer crust, so they tolerated being reheated gently on the stove in the unstuffed cabbage.
1/29/19 Tried this again when I had lots of carrots to use. Made the recipe as noted below, with Rao's as the tomato sauce, 2 medium onions, about 1 lb carrots sliced and one small green cabbage. Ended up adding about 1 tsp of salt (total) and about 2 Tbsp of brown sugar, I think. Very tasty!
Ingredients:
1 large white onion
1 (28 ounce) can whole peeled tomatoes
1 (15 ounce) can tomato sauce
1 1/2 teaspoons salt
1/4 teaspoon ground black pepper
2 pounds green cabbage, cored, and cut into 3 inch chunks
1 1/2 teaspoons salt
1/4 teaspoon ground black pepper
3+ tablespoons fresh lemon juice - to taste
1/3 cup golden raisins
1 tablespoon honey
1/3 cup packed brown sugar, or to taste
Directions:
1) Place the vegetable oil into a large pot over medium heat. Stir in the sliced onions, and cook until transparent, about 5 minutes.
2) Add the tomatoes and tomato sauce, using a spoon to slightly chop the whole tomatoes. Season with 1 1/2 teaspoons salt and 1/4 teaspoon pepper. Cover, and simmer for 20 minutes, stirring occasionally.
3) Stir the cabbage into the tomatoes. It will initially look like there is more cabbage than can be absorbed, but it shrinks substantially. Cover, and simmer 1 hour until the cabbage is tender and mixes easily with the tomatoes.
4) At this point, I made a mixture meant to be chickpea burgers. I suppose I could have cooked them separately coated with flour as instructed, but I added them to the tomato mixture as you would regular meatballs. They fell apart --
5) Cover the pot and continue to simmer 45 minutes more. Stir in the lemon juice, and taste for seasoning, adding additional lemon juice if required. Stir in the raisins, and honey. Add the brown sugar, a little at a time, tasting after each addition. Cook mixture over medium heat 15 minutes more.
http://allrecipes.com/recipe/143362/grandma-elaines-unstuffed-sweet-and-sour-cabbage/?internalSource=hub%20recipe&referringContentType=search%20results&clickId=cardslot%201
http://www.amuse-your-bouche.com/easy-chickpea-burgers/
The recipe I ended up with was mainly based on a post on allrecipes.com, called Grandma Elaine's Unstuffed Sweet and Sour Cabbage. I tried switching out the meat part of it, but may need to either use faux meat crumbles to add to the sauce, or to make 'meat'balls. The overall recipe takes about 3 hours, but most of the time its simmering on the stove and does not need any attention. Stay tuned.
2/18/18 - The recipe below seemed good, with a sweet and sour tang, but I needed to freeze it. When I defrosted it a few weeks later, it seemed to have lost its taste. I needed to add a LOT of lemon and brown sugar to restore it, but my guests did seem to enjoy it. I'll have to try it again without freezing. Also, since the original 'meatballs' fell apart, I made different ones from www.karissavegankitchen.com - appropriately called Vegan Chickpea Meatball Recipe. They were not bad, but didn't have enough taste. I might try some fennel sautéed next time to add into the mixture. I baked them separately and they seemed to have a firm enough outer crust, so they tolerated being reheated gently on the stove in the unstuffed cabbage.
1/29/19 Tried this again when I had lots of carrots to use. Made the recipe as noted below, with Rao's as the tomato sauce, 2 medium onions, about 1 lb carrots sliced and one small green cabbage. Ended up adding about 1 tsp of salt (total) and about 2 Tbsp of brown sugar, I think. Very tasty!
Ingredients:
1 large white onion
1 (28 ounce) can whole peeled tomatoes
1 (15 ounce) can tomato sauce
1 1/2 teaspoons salt
1/4 teaspoon ground black pepper
2 pounds green cabbage, cored, and cut into 3 inch chunks
1 1/2 teaspoons salt
1/4 teaspoon ground black pepper
3+ tablespoons fresh lemon juice - to taste
1/3 cup golden raisins
1 tablespoon honey
1/3 cup packed brown sugar, or to taste
Directions:
1) Place the vegetable oil into a large pot over medium heat. Stir in the sliced onions, and cook until transparent, about 5 minutes.
2) Add the tomatoes and tomato sauce, using a spoon to slightly chop the whole tomatoes. Season with 1 1/2 teaspoons salt and 1/4 teaspoon pepper. Cover, and simmer for 20 minutes, stirring occasionally.
3) Stir the cabbage into the tomatoes. It will initially look like there is more cabbage than can be absorbed, but it shrinks substantially. Cover, and simmer 1 hour until the cabbage is tender and mixes easily with the tomatoes.
4) At this point, I made a mixture meant to be chickpea burgers. I suppose I could have cooked them separately coated with flour as instructed, but I added them to the tomato mixture as you would regular meatballs. They fell apart --
5) Cover the pot and continue to simmer 45 minutes more. Stir in the lemon juice, and taste for seasoning, adding additional lemon juice if required. Stir in the raisins, and honey. Add the brown sugar, a little at a time, tasting after each addition. Cook mixture over medium heat 15 minutes more.
http://allrecipes.com/recipe/143362/grandma-elaines-unstuffed-sweet-and-sour-cabbage/?internalSource=hub%20recipe&referringContentType=search%20results&clickId=cardslot%201
http://www.amuse-your-bouche.com/easy-chickpea-burgers/
Tuesday, January 30, 2018
Cauliflower Steak
Here's a simple recipe adapted from Nutrition Action Newsletter.
Ingredients:
1 head of cauliflower
1 lemon, cut in half
sprinkle of salt and pepper
Marjoram or other spice/ herb of your choice, sprinkled lightly
Directions:
1) Preheat oven to 400 degrees and spray oil in a rectangular casserole dish. Cut the cauliflower from top to bottom into ~3/4 inch thick slices. Some of the sides will come off as florets, which is not a problem.
2) Sprinkle with salt, pepper and any other herbs or spices. Marjoram worked well tonight.
3) Cook the cauliflower in a pan with the lemon cut side down until golden brown, about 20 minutes. Then squeeze the lemon onto the cauliflower. Done! Salt and pepper to taste.
Ingredients:
1 head of cauliflower
1 lemon, cut in half
sprinkle of salt and pepper
Marjoram or other spice/ herb of your choice, sprinkled lightly
Directions:
1) Preheat oven to 400 degrees and spray oil in a rectangular casserole dish. Cut the cauliflower from top to bottom into ~3/4 inch thick slices. Some of the sides will come off as florets, which is not a problem.
2) Sprinkle with salt, pepper and any other herbs or spices. Marjoram worked well tonight.
3) Cook the cauliflower in a pan with the lemon cut side down until golden brown, about 20 minutes. Then squeeze the lemon onto the cauliflower. Done! Salt and pepper to taste.
Sunday, January 28, 2018
Braised Chicken in Lemongrass and Ginger Caramel Sauce
Adapted from "Lemongrass, Ginger and Mint Vietnamese Cookbook; Classic Vietnamese Restaurant Favorites at Home" by Linh Nguyen; 2017
This sauce is amazingly delicious! There are similar recipes for salmon and tofu dishes - see pages 169-172.
Traditionally, bone-in and skin-on chicken pieces whacked into small pieces with a cleaver are used, but any boneless sliced chicken is fine. I used boneless, skinless chicken breasts, but didn't notice that they were to be cut into 1/2" pieces, so I only cut them into thirds. Smaller pieces would cook more easily and be served more easily on pasta or rice.
The second time I made it, I did use small pieces. They cooked easily but were a little dry. Served with plain couscous and it was great at soaking up the sauce. Also mixed peppers and red onion stir fry with some cilantro.
Lemongrass is tough and should be bruised (pounded with a meat hammer, e.g.) to release the oils. It has a great aroma and is often used in Vietnamese spas or as a digestion aid.
Ingredients:
2 pounds chicken parts cut into 1/2" pieces
5 lemongrass stalks (about 3" of the roots only), finely chopped, divided
2" piece of ginger, peeled and minced, divided
1 tsp minced hot chile (optional - I forgot to add this)
3 Tbsp vegetarian fish sauce
Freshly ground black pepper
3 Tbsp sugar
3 Tbsp room-temperature water
1/4 cup boiling water
2 Tbsp vegetable oil
Steamed rice or pasta for serving
Directions:
1) Toss the chicken with half of the lemongrass and half of the ginger; hot chile if using, fish sauce and season with pepper. Set aside to marinate for 15 minutes
2) In a saucepan combine the sugar and room-temperature water without stirring. Cook over medium-high heat until the sugar starts to turn honey-colored. (This never happened). Swirl the pan to distribute the heat and the sugar evenly. When the sugar is consistently honey colored, reduce the heat to low.
3) Very carefully, ladle the boiling water over the caramelized sugar. Stir constantly until the crystallized caramelized sugar is fully dissolved in the water, then turn off the heat. Transfer to a bowl and set aside.
4) Heat the oil in a saucepan over medium-high heat. Add the remaining lemongrass and ginger and sauté until fragrant, about one minute. Add the chicken and sauté for 1 minute. Reduce the heat to medium-low. Ad the caramel sauce and stir to mix, then cover and cook for 15 minutes.
5) Serve with steamed rice (or summer squash pasta).
According to the book, if you don't have lemongrass available, just double the ginger.
This sauce is amazingly delicious! There are similar recipes for salmon and tofu dishes - see pages 169-172.
Traditionally, bone-in and skin-on chicken pieces whacked into small pieces with a cleaver are used, but any boneless sliced chicken is fine. I used boneless, skinless chicken breasts, but didn't notice that they were to be cut into 1/2" pieces, so I only cut them into thirds. Smaller pieces would cook more easily and be served more easily on pasta or rice.
The second time I made it, I did use small pieces. They cooked easily but were a little dry. Served with plain couscous and it was great at soaking up the sauce. Also mixed peppers and red onion stir fry with some cilantro.
Lemongrass is tough and should be bruised (pounded with a meat hammer, e.g.) to release the oils. It has a great aroma and is often used in Vietnamese spas or as a digestion aid.
Ingredients:
2 pounds chicken parts cut into 1/2" pieces
5 lemongrass stalks (about 3" of the roots only), finely chopped, divided
2" piece of ginger, peeled and minced, divided
1 tsp minced hot chile (optional - I forgot to add this)
3 Tbsp vegetarian fish sauce
Freshly ground black pepper
3 Tbsp sugar
3 Tbsp room-temperature water
1/4 cup boiling water
2 Tbsp vegetable oil
Steamed rice or pasta for serving
Directions:
1) Toss the chicken with half of the lemongrass and half of the ginger; hot chile if using, fish sauce and season with pepper. Set aside to marinate for 15 minutes
2) In a saucepan combine the sugar and room-temperature water without stirring. Cook over medium-high heat until the sugar starts to turn honey-colored. (This never happened). Swirl the pan to distribute the heat and the sugar evenly. When the sugar is consistently honey colored, reduce the heat to low.
3) Very carefully, ladle the boiling water over the caramelized sugar. Stir constantly until the crystallized caramelized sugar is fully dissolved in the water, then turn off the heat. Transfer to a bowl and set aside.
4) Heat the oil in a saucepan over medium-high heat. Add the remaining lemongrass and ginger and sauté until fragrant, about one minute. Add the chicken and sauté for 1 minute. Reduce the heat to medium-low. Ad the caramel sauce and stir to mix, then cover and cook for 15 minutes.
5) Serve with steamed rice (or summer squash pasta).
According to the book, if you don't have lemongrass available, just double the ginger.
Summer Squash and Basil Pasta
From epicurious - https://www.epicurious.com/recipes/food/views/summer-yellow-squash-zucchini-and-basil-pasta#reviews
I searched for a recipe to help use the many summer squash that came in my Hungry Harvest box. This was very good with caramel chicken, even with my forgetting to reserve the pasta liquid and forgetting to add Aleppo-style pepper (or paprika:cayenne at 4:1, as suggested in the comments). Will definitely try it again.
YIELD 4 servings
INGREDIENTS:
1/4 cup olive oil
8 garlic cloves, thinly sliced
2 pounds assorted summer squashes and zucchini, quartered lengthwise, sliced
Kosher salt
1 teaspoon Aleppo-style pepper, plus more for serving (or paprika:cayenne at 4:1)
12 ounces paccheri, ziti, or other large tube pasta (used chickpea pasta)
2 ounces Parmesan, grated (about 1/2 cup), plus more for serving
1 tablespoon fresh lemon juice
1/2 cup basil leaves
PREPARATION
1) Heat oil in a large skillet over medium. Cook garlic, stirring occasionally, until very lightly browned around the edges, about 4 minutes.
2) Add squash; season with salt. Cook, tossing occasionally, until squash begins to break down and gets jammy (they may start to stick to the skillet a bit, which means you are there!), 12–15 minutes.
3) Toss in 1 tsp. Aleppo-style pepper.
4) Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente. Transfer pasta to skillet using a slotted spoon or spider and add 1/2 cup pasta cooking liquid. Cook pasta, adding 2 oz. Parmesan in stages along with more pasta cooking liquid as needed, until sauce coats pasta and pasta is al dente.
5) Toss in lemon juice and most of the basil.
6) Divide pasta among bowls and top with more Parmesan and Aleppo-style pepper and remaining basil.
I searched for a recipe to help use the many summer squash that came in my Hungry Harvest box. This was very good with caramel chicken, even with my forgetting to reserve the pasta liquid and forgetting to add Aleppo-style pepper (or paprika:cayenne at 4:1, as suggested in the comments). Will definitely try it again.
YIELD 4 servings
INGREDIENTS:
1/4 cup olive oil
8 garlic cloves, thinly sliced
2 pounds assorted summer squashes and zucchini, quartered lengthwise, sliced
Kosher salt
1 teaspoon Aleppo-style pepper, plus more for serving (or paprika:cayenne at 4:1)
12 ounces paccheri, ziti, or other large tube pasta (used chickpea pasta)
2 ounces Parmesan, grated (about 1/2 cup), plus more for serving
1 tablespoon fresh lemon juice
1/2 cup basil leaves
PREPARATION
1) Heat oil in a large skillet over medium. Cook garlic, stirring occasionally, until very lightly browned around the edges, about 4 minutes.
2) Add squash; season with salt. Cook, tossing occasionally, until squash begins to break down and gets jammy (they may start to stick to the skillet a bit, which means you are there!), 12–15 minutes.
3) Toss in 1 tsp. Aleppo-style pepper.
4) Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente. Transfer pasta to skillet using a slotted spoon or spider and add 1/2 cup pasta cooking liquid. Cook pasta, adding 2 oz. Parmesan in stages along with more pasta cooking liquid as needed, until sauce coats pasta and pasta is al dente.
5) Toss in lemon juice and most of the basil.
6) Divide pasta among bowls and top with more Parmesan and Aleppo-style pepper and remaining basil.
Wednesday, January 10, 2018
Pistachio Soup
From Jerusalem by Yotam Ottolenghi and Sami Tamimi
This is a traditional Iranian Jewish soup. I was fortunate enough to have saffron that a friend brought home from Iran. The intro to the recipe warns not to judge the recipe until the orange and lemon juices are added at the end. I agree - they make the soup delightful! I tried Meyer lemons today from Trader Joe's, which are considerably sweeter than regular lemons. If they are available, they're worth a try.
Ingredients:
2 Tbsp boiling water
1/4 tsp saffron threads
1 2/3 cups unsalted pistachios
2 Tbsp unsalted butter
4 shallots finely chopped
1 Tbsp peeled and finely chopped garlic
1 leek, finely chopped
1 tsp ground cardamom
1 tsp ground cumin
3 cups vegetable stock
1/3 cup freshly squeezed OJ
1 Tbsp freshly squeezed lemon juice
salt and freshly ground pepper
sour cream to serve - optional
Directions:
1) Preheat oven to 350 degrees. Pour the boiling water over the saffron threads in a small cup and leave to infuse for 30 minutes
2) Removing the pistachio skins will make the soup a brighter green but won't affect the taste. I did not do this, but if you care to, blanch the nuts in boiling water for a minute, drain, and while still hot remove the skins by pressing the nuts between your fingers.
3) Spread the pistachios out on a baking sheet and roast in the oven for ~5 minutes - watch carefully to avoid burning. Remove from the oven and leave to cool.
3) Heat the butter in a large saucepan and add the shallots, ginger, leek, cumin, 1/2 tsp salt and some black pepper. Sauté over medium heat for 10 minutes, stirring often, until the shallots are completely soft. Add the stock and half of the saffron liquid. Cover the pan, lower the heat and let the soup simmer for 20 minutes.
4) Place all but 1 Tbsp of the pistachios in a large bowl along with half of the soup. Use a blender (or a handheld blender if you have a very deep bowl) to puree until smooth, then return this to the saucepan. Add the orange and lemon juice, reheat and taste to adjust the seasoning.
5) To serve, coarsely chop up the reserved pistachios. Transfer the hot soup into bowls and top with a spoonful of sour cream, if desired. Sprinkle with the pistachios and drizzle with the remaining saffron liquid.
This is a traditional Iranian Jewish soup. I was fortunate enough to have saffron that a friend brought home from Iran. The intro to the recipe warns not to judge the recipe until the orange and lemon juices are added at the end. I agree - they make the soup delightful! I tried Meyer lemons today from Trader Joe's, which are considerably sweeter than regular lemons. If they are available, they're worth a try.
Ingredients:
2 Tbsp boiling water
1/4 tsp saffron threads
1 2/3 cups unsalted pistachios
2 Tbsp unsalted butter
4 shallots finely chopped
1 Tbsp peeled and finely chopped garlic
1 leek, finely chopped
1 tsp ground cardamom
1 tsp ground cumin
3 cups vegetable stock
1/3 cup freshly squeezed OJ
1 Tbsp freshly squeezed lemon juice
salt and freshly ground pepper
sour cream to serve - optional
Directions:
1) Preheat oven to 350 degrees. Pour the boiling water over the saffron threads in a small cup and leave to infuse for 30 minutes
2) Removing the pistachio skins will make the soup a brighter green but won't affect the taste. I did not do this, but if you care to, blanch the nuts in boiling water for a minute, drain, and while still hot remove the skins by pressing the nuts between your fingers.
3) Spread the pistachios out on a baking sheet and roast in the oven for ~5 minutes - watch carefully to avoid burning. Remove from the oven and leave to cool.
3) Heat the butter in a large saucepan and add the shallots, ginger, leek, cumin, 1/2 tsp salt and some black pepper. Sauté over medium heat for 10 minutes, stirring often, until the shallots are completely soft. Add the stock and half of the saffron liquid. Cover the pan, lower the heat and let the soup simmer for 20 minutes.
4) Place all but 1 Tbsp of the pistachios in a large bowl along with half of the soup. Use a blender (or a handheld blender if you have a very deep bowl) to puree until smooth, then return this to the saucepan. Add the orange and lemon juice, reheat and taste to adjust the seasoning.
5) To serve, coarsely chop up the reserved pistachios. Transfer the hot soup into bowls and top with a spoonful of sour cream, if desired. Sprinkle with the pistachios and drizzle with the remaining saffron liquid.
Sunday, January 7, 2018
Fall Fruit Salad - Apples, pears and dates
Adapted from www.passthechallah.com
I made this for Thanksgiving 2017 and New Years Day and everyone loved it! It's a good change from the usual fruit salads. The lemon in the dressing keeps the apples from turning brown. It's best, though, if used the same day as it is prepared because the pears start to get soft overnight.
Ingredients:
⅔ cup pecans
4 pears
4 apples
⅔ cup pomegranate seeds
4-6 figs (I didn't have figs so I used dates; would increase the quantity of either)
1 small bunch grapes
¼ cup maple syrup
1 tsp cinnamon
¼ tsp vanilla
1 tsp lemon juice
Orange zest for garnish (optional)
Instructions:
1) Lightly toast pecans in a 350 degree oven for 5-6 minutes, or until golden and fragrant. Roughly chop.
2) To make the dressing, pour maple syrup, cinnamon, vanilla, and lemon juice in a small bowl and stir until combined.
3) Cut pears and apples into thin slices. Quarter figs and half grapes.
4) Combine pecans, pears, apples, figs, grapes, pomegranate seeds in a large bowl. Toss with dressing, adding a little at a time until the desired amount is reached. Top with a sprinkling of fresh orange zest if desired. Enjoy!
I made this for Thanksgiving 2017 and New Years Day and everyone loved it! It's a good change from the usual fruit salads. The lemon in the dressing keeps the apples from turning brown. It's best, though, if used the same day as it is prepared because the pears start to get soft overnight.
Ingredients:
⅔ cup pecans
4 pears
4 apples
⅔ cup pomegranate seeds
4-6 figs (I didn't have figs so I used dates; would increase the quantity of either)
1 small bunch grapes
¼ cup maple syrup
1 tsp cinnamon
¼ tsp vanilla
1 tsp lemon juice
Orange zest for garnish (optional)
Instructions:
1) Lightly toast pecans in a 350 degree oven for 5-6 minutes, or until golden and fragrant. Roughly chop.
2) To make the dressing, pour maple syrup, cinnamon, vanilla, and lemon juice in a small bowl and stir until combined.
3) Cut pears and apples into thin slices. Quarter figs and half grapes.
4) Combine pecans, pears, apples, figs, grapes, pomegranate seeds in a large bowl. Toss with dressing, adding a little at a time until the desired amount is reached. Top with a sprinkling of fresh orange zest if desired. Enjoy!
Wednesday, January 3, 2018
Turbot with Mushrooms
From food network.com http://www.foodnetwork.com/healthyeats/recipes/2010/03/katies-healthy-bites-introducing-hake-turbot-2
Turbot With Wild Mushrooms - 1/3/2018
Tired of salmon? Turbot comes from European waters from Iceland to the Mediterranean. It is considered a flatfish, with firm, lean white flesh with a mild flavor. It may also be used to refer to several types of flounder in the Pacific Ocean. It is usually imported frozen to the United States. It was light but filling and I'll definitely be using this recipe again!
In this recipe you can substitute lemon sole, halibut or any white flaky fish instead of turbot.
Servings: 4
Ingredients:
1 1/2 pounds turbot, split into 4 pieces
1-2 lemons, juiced
2 teaspoons lemon zest
4 cups wild mushrooms
2 tablespoons parsley, chopped
2 teaspoons fresh thyme, chopped
1 tablespoon olive oil
Salt and pepper, to taste
Directions:
1) Preheat oven to 400 degrees Fahrenheit. Place turbot in a baking dish, skin side down. Season fish with salt and pepper and the juice of one lemon. Bake in oven for 8 to 10 minutes or until flaky but moist.
2) While fish is cooking, heat the oil in a sauté pan. Add the mushrooms, the juice of the other lemon and the lemon zest. Cook 5 minutes or until mushrooms are tender. Add the parsley and thyme and season with salt and pepper. Cook 1 to 2 minutes and then top each piece of fish with 1/4 of mushroom mixture. Serve.
Nutrition Info:
Calories: 212, Fat: 8.7 grams, Saturated Fat: 1.81 grams, Protein: 29.5 grams, Carbohydrates: 4.3 gram, Cholesterol: 81 milligrams, Sodium: 325 milligrams, Fiber: .79 grams
See the same food network entry for a recipe for hake, which is a saltwater fish found in the Atlantic and northern Pacific. It too is a white fish that is low in fat and has delicate flavored meat
Turbot With Wild Mushrooms - 1/3/2018
Tired of salmon? Turbot comes from European waters from Iceland to the Mediterranean. It is considered a flatfish, with firm, lean white flesh with a mild flavor. It may also be used to refer to several types of flounder in the Pacific Ocean. It is usually imported frozen to the United States. It was light but filling and I'll definitely be using this recipe again!
In this recipe you can substitute lemon sole, halibut or any white flaky fish instead of turbot.
Servings: 4
Ingredients:
1 1/2 pounds turbot, split into 4 pieces
1-2 lemons, juiced
2 teaspoons lemon zest
4 cups wild mushrooms
2 tablespoons parsley, chopped
2 teaspoons fresh thyme, chopped
1 tablespoon olive oil
Salt and pepper, to taste
Directions:
1) Preheat oven to 400 degrees Fahrenheit. Place turbot in a baking dish, skin side down. Season fish with salt and pepper and the juice of one lemon. Bake in oven for 8 to 10 minutes or until flaky but moist.
2) While fish is cooking, heat the oil in a sauté pan. Add the mushrooms, the juice of the other lemon and the lemon zest. Cook 5 minutes or until mushrooms are tender. Add the parsley and thyme and season with salt and pepper. Cook 1 to 2 minutes and then top each piece of fish with 1/4 of mushroom mixture. Serve.
Nutrition Info:
Calories: 212, Fat: 8.7 grams, Saturated Fat: 1.81 grams, Protein: 29.5 grams, Carbohydrates: 4.3 gram, Cholesterol: 81 milligrams, Sodium: 325 milligrams, Fiber: .79 grams
See the same food network entry for a recipe for hake, which is a saltwater fish found in the Atlantic and northern Pacific. It too is a white fish that is low in fat and has delicate flavored meat
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