SAUTEED BRUSSELS SPROUTS WITH DATES AND PISTACHIOS

Posted in Side dishes, Vegetarian-friendly, Veggies by sallybr

Here I am to share a recipe that will definitely suffer severe beating in a Beauty Pageant Culinary Contest. But trust me, it tastes great and might even convert a few Brussels Sprouts haters out there. Maybe not all of them, but the more open-minded. It starts by slicing the sprouts very thinly, you can use a food processor with the slicing attachment, or a knife, a process that will be a bit slow but if you have the inclination, it will be worth it. I was in a bit of a hurry to make dinner and opted for the faster route.

….

SAUTEED BRUSSELS SPROUTS WITH PISTACHIOS AND DATES
(from The Bewitching Kitchen)

1 to 2 tablespoons grapeseed oil
4 cups Brussels sprouts, thinly sliced
8 Medjool dates, pitted
salt and pepper to taste
¼ cup shelled pistachios

for drizzling:
¼ cup olive oil
¼ cup balsamic vinegar
2 tsp Dijon mustard
salt to taste
zest of 1 lemon

In a small measuring cup, combine the oil, balsamic vinegar, Dijon mustard and salt. Whisk vigorously to combine. Reserve.

Heat the oil on a large sautee pan, when hot, add the sliced Brussels sprouts and cook in very high heat, seasoning with salt and pepper. Once it starts getting brown at the edges, add the dates and cook stirring for a couple of minutes. Add the pistachios, transfer to a serving bowl and drizzle the sauce all over. Serve, adjusting seasoning with salt and pepper if necessary.

ENJOY!

to print the recipe, click here

Comments: I used to shave Brussels sprouts and enjoy it as a light sautee dish very often many many years ago, in fact it was during my first marriage. Considering I’ve been married to Phil for ALMOST 25 years, you realize it’s been a while. If you can slice them by hand, the pieces will be very similar in size and texture. The food processor butchers them a bit, but it is so fast, so keep that in mind. Leftovers turn out a bit too soft but I still enjoy them two days later. You do need to be a lover of BS to enjoy it. See what I did here? I will see myself out.

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25Jan2025

NIGHT SKY OMBRÉ CAKE

Posted in Cake by sallybr

Inspiration from this cake came from a book I’ve had for many years: Cake Decorating for Beginners, by Rose Atwater. It is a wonderful book, full of cute ideas, some pretty simple, some a bit more involved. I love ombré style cakes, having done some in the past.

NIGHT SKY VANILLA CAKE WITH CHOCOLATE GANACHE FILLING
(inspired by Rose Atwater)

for the cake:
1 +1/2 cups whole milk
1/4 cup heavy whipping cream
2 + 1/2 cups all-purpose flour
1 cup cake flour
2 teaspoons baking powder
1 cup (2 sticks) unsalted butter, at room temperature
2 + 1/2 cups sugar
½ teaspoons salt
2 tsp buttery vanilla emulsion (from Lorann)
3 large eggs

Heat the oven to 325 degrees. Grease and flour three 8 x 2 inch round cake pans, line bottom with parchment paper. Reserve.

In a small bowl, mix together the milk and heavy cream. In a medium bowl, sift together the two types of flour and baking powder. Set aside. Cream the butter using a stand mixer and the paddle attachment on medium speed until it’s soft and light, about 2 minutes. Add the sugar and salt and mix until the mixture is light in color and fluffy, about 2 minutes. Add the vanilla, and mix until just combined. Add the eggs, one at a time, mixing for 20 seconds after each egg, scraping down the sides of the bowl as needed.

Turn the mixer speed to low, then add one-third of the flour mixture and mix until just combined. Add half of the milk mixture and mix until just combined, then add another third of the flour mixture. Repeat with the remaining milk and flour mixtures. Divide the batter between the prepared pans and spread it out evenly. Bake for 35 to 40 minutes, until a toothpick or cake tester inserted into the center of each cake comes out clean.

for the ganache filling:
230g dark chocolate, cut in pieces
240g heavy cream

Heat cream until simmering, pour over chocolate in a large bowl. Allow to sit for 5 minutes than whisk gently until smooth. Let it cool for 15 minutes then place in the fridge for 90 minutes. Use a hand held mixer to whip the ganache until lighter and fluffier. Use to fill the two layers of the cake.

for the frosting:
1 cup (2 sticks) unsalted butter, at room temperature
1 cup vegetable shortening
2 teaspoons pure vanilla extract
3 to 4 tablespoons milk
¼ teaspoon salt
2 pounds (approximately 8 cups) powdered sugar
food gel dye, Americolor Royal Blue and Diamond Black

In a large bowl, use a stand mixer with the paddle attachment, and beat together the butter, shortening and vanilla until smooth and creamy.

Add 2 tablespoons of the milk, the salt, and half the powdered sugar and mix just until combined. Scrape down the sides of the bowl. On low speed, gradually add in the remaining sugar. Add more milk as needed to achieve the desired consistency.

Divide the frosting in three bowls, and one drop of blue to the first bowl, two drops to the second, and 2 drops blue + 1 drop black in the last.

Assemble the cake: Place the first cake on a board, add ganache as a smooth layer on top. Place second cake over ganache, repeat the process. Add last round of cake and press gently. Frost with a thin layer of frosting in the lightest color (or do it before adding any dye to the buttercream). Let the cake cool in the fridge for an hour or more. Frost with the dyed buttercream: cover the top and 1/3 of the height from top to bottom with the darkest color of blue. Add the medium tone to the second third of the cake, and the lightest color to the bottom. Use a scraper to smooth the layers. Add texture with a little spatula as you turn the cake. Add star sprinkles.

ENJOY!

to print the recipe, click here

Comments: I wish I could report on taste and looks as it was sliced, but I donated the cake whole, so my fingers are crossed that the recipients liked it… At any rate, it is hard to go wrong with vanilla and chocolate ganache, right? The buttercream is simple to prepare and crusts nicely in case it needs to sit for hours at room temperature. I love the effect of the different colors. Of course, I had to add some gold dust because I cannot help it… I bet you are not surprised!

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21Jan2025

CHICKEN STIR-FRY WITH CASHEWS AND BROCCOLI

Posted in Poultry by sallybr

In case this interests anyone, it is a Whole-30 recipe, meaning that all the items forbidden from that diet are absent. No gluten, no legumes, no soy, no cornstarch. But it was super tasty and felt light and satisfying at the same time. I don’t follow any particular nutritional system but tend to explore alternatives especially if they reduce carbs and saturated fat. This recipe will definitely go in our rotation, don’t let the Whole30 label scare you away.

CHICKEN STIR-FRY WITH CASHEWS AND BROCCOLI
(from The Bewitching Kitchen)

Whole 30 Friendly

1.25 pounds chicken breast tenders, cut in bite size pieces
2 tablespoons olive oil, divided
salt and pepper to taste
1 shallot, minced
1 head broccoli, chopped into small florets
8 oz can sliced water chestnuts, drained
1 cup cashews (I used raw, slightly roasted in a 350F oven)
red pepper flakes to taste

For the sauce
1/4 cup coconut aminos
1/4 cup chicken broth or water
1 tablespoon fresh ginger, peeled finely minced
2 teaspoons sesame oil
2 teaspoons arrowroot powder
Squeeze of lemon juice to finish

Add 1 tablespoon of oil in a large skillet over medium high heat. When hot, add the chicken pieces and season with salt and pepper. Cook, stirring occasionally, until browned and just cooked through. Remove to a plate. To the same pan add the additional tablespoon of oil and then the broccoli, water chestnuts and shallot. Season very lightly with salt and pepper and cook, stirring often, until the veggies have softened a bit.

Make the sauce by whisingk all the ingredients together in a bowl and set aside.

When the veggies are almost ready, add the chicken back to the pan and then add the sauce. Cook for a few minutes until the sauce has thickened. Add the cashews, and squeeze some lemon juice right before serving.

ENJOY!

to print the recipe, click here

Comments: Coconut aminos is the traditional ingredient used in place of soy sauce in Whole 30. It has a milder flavor and I believe it is less salty also. This recipe was a breeze to put together, and went quite well with our favorite rice (definitely NOT Whole 30 friendly), my quick and easy tahdig (recipe here).

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16Jan2025

CHOCOLATE CUPCAKES WITH PEANUT BUTTER FROSTING

Posted in Cake by sallybr

Such a classic bake, and so simple!

CHOCOLATE CUPCAKES WITH PEANUT BUTTER FROSTING
(from The Bewitching Kitchen)

120 grams (1 cup) all-purpose flour
50 grams (1/2 cup + 2 Tablespoons) natural cocoa powder
225 grams (1 + 1/8 cups) granulated sugar
1 teaspoons baking powder
1/2 teaspoon baking soda
1/2 tsp Kosher salt
85 grams (about 1/2 cup) grapeseed oil
2 large eggs, room temperature
2 teaspoons vanilla extract
75 grams (1/3 cup) milk, room temperature
170 grams (3/4 cup) very hot water

Makes 12 cupcakes. Use paper liners in your pan.

Heat oven to 350F.

In a large mixing bowl, add the flour, cocoa powder, granulated sugar, baking powder, baking soda and salt. Whisk very well to fully combine the dry ingredients.

Add the oil into the mixing bowl and mix on medium speed with a hand mixer until well combined. Add the eggs and vanilla extract to the bowl and continue mixing until smooth.

With the mixer still running, slowly pour in the milk and then the hot water. Continue mixing until everything is evenly incorporated, the batter will be super thin, do not worry about it. Place the batter in cupcake pan and bake until toothpick inserted in the center comes clean. This will take 20 to 25 minutes, but check a couple of minutes earlier. Cool completely before frosting.

PEANUT BUTTER FROSTING

113 grams (1/2 cup) unsalted butter, room temperature
175 grams (1/2 cup) smooth peanut butter (Jiffy works great)
210 grams (1 + 3/4 cup) powdered sugar
1 teaspoons vanilla extract
1/4 teaspoon kosher salt
2 to 3 tablespoons of milk to adjust consistency

In the bowl of a stand mixer fitted with a paddle attachment, beat the butter and peanut butter on medium speed for about a few minutes, until fluffy. Scrape down the sides and bottom of the bowl.

Add the powdered sugar and salt into the mixing bowl and start mixing on low until the sugar starts to combine with the butter. Turn the mixing speed up to medium-high and beat for about 3 minutes until the mixture is light and fluffy. Mix in the vanilla extract. Add milk to adjust the consistency. If not using immediately you can refrigerate for several days. Bring back to room temperature and whip again before using to frost the cakes.

Use a piping tip like Wilton 1M if you like to make a rose pattern on top. Spraying gold is optional but nice…

ENJOY!

to print the recipe, click here

Comments: I love this cake recipe so much because it is simple, straightforward and always works. You can use hot coffee instead of hot water, but I tend to simplify it and just grab water from the tap, as hot as I can get it. I know many people prefer Swiss buttercream frosting but I donate the cupcakes and not knowing how long they will sit waiting, I rather use a sturdier buttercream, which is also much simpler to prepare. If you are a peanut butter/chocolate lover, this cupcake is for you!

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10Jan2025

PASTA WITH SHRIMP IN CASHEW CREAM SAUCE

Posted in Pasta & Noodles, Seafood by sallybr

Alfredo sauce is luscious, absolutely delicious but a real saturated fat bomb, which we tend to avoid when cooking at home. Going to a restaurant is a different thing, sometimes excesses while eating out are part of the equation. Embrace it and move on. But this is a great option for a meal that will have the same type of vibe, but is considerably lighter. If you want to make it vegetarian, omit the shrimp, add another veggie, maybe a little butternut squash or mushrooms.

PASTA WITH SHRIMP IN CASHEW CREAM SAUCE
(from The Bewitching Kitchen)

For the sauce:
1 cup raw cashews soaked overnight and drained
¾ cup water
2 teaspoon lemon juice
1 teaspoon fine sea salt
½ teaspoon black pepper

For the pasta:
pasta of your choice
2 tablespoons olive oil
3 cups broccoli florets (or amount to taste)
1 (12 oz) bag shrimp peeled and deveined
salt and pepper to taste

Combine all of the sauce ingredients in a blender and blend on high until smooth. Set aside.

Steam the broccoli in the microwave with just a sprinkle of water for 2 minutes. Reserve. Start cooking the pasta in salted boiling water.

To a skillet, add the olive oil, once hot add the shrimp and sautee until opaque, season with salt and pepper. When the shrimp is almost fully cooked, add the steamed broccoli. Keep covered at a low-simmer. When the pasta is ready, reserve 1 cup of the cooking water, drain the pasta, and add to the skillet with the shrimp and broccoli. Pour most of the reserved water, stir, and add the amount of cashew cream you like, if needed thin the sauce with additional water until you are happy with the consistency. Serve right away.

ENJOY!

to print the recipe, click here

Comments: For this meal, I chose a pasta shape we had never had before, called “Rustiche”. Phil found it at Marshall’s and it was perfect for this type of cream sauce with the bits of broccoli and the shrimp. I did not use the whole amount of the sauce made but it sits in the fridge for a few days without problem and also freezes quite well. Cashew cream is a definite keeper!