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.
Tuesday, January 30, 2018
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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