MILLET COUSCOUS WITH ROASTED CARROTS

Posted in Rice and Grains, Side dishes, Vegetarian-friendly by sallybr

Saw this recipe in Bon Appetit. Made it that same evening for dinner. Lightning speed. Not that usual for me, but I had all the ingredients and was also anxious to cook millet for the first time. One of our grocery stores carries a very nice assortment of grains, seeds & flours in bulk. It is quite convenient when I feel like baking a special bread but do not want to carry home 1kg of oat flour or some other exotic being. Millet was one of the goodies I brought home from a recent visit. This recipe, a perfect way to welcome it in our kitchen.

MILLET COUSCOUS WITH ROASTED CARROTS
(from Bon Appetit)

4 tablespoons olive oil, divided (I used a bit less)
1 cup millet
½ teaspoon cumin seeds
2 + ¼ cups chicken broth
6 medium carrots, peeled, cut into 1” pieces
Kosher salt, freshly ground pepper
¼ cup roasted almonds, chopped
¼ teaspoon cayenne pepper
¼ cup fresh cilantro leaves with tender stems (I omitted, did not have any around)

Heat oven to 400°. Toss carrots with 2 Tbsp. oil on a rimmed baking sheet; season with salt and pepper. Roast until tender and golden brown, 20 to 25 minutes.

Heat 1 Tbsp. oil in a medium saucepan over medium-high heat. Add millet and cumin seeds and cook, stirring, until beginning to brown, about 2 minutes. Add broth and bring to a boil. Reduce heat, cover, and simmer, stirring occasionally, until millet is tender, 25–35 minutes (it took me closer to 35 minutes).

Heat remaining 1 Tbsp. oil (I used about 1 teaspoon instead) in a small skillet over low heat; cook almonds and cayenne, stirring occasionally, until fragrant, about 2 minutes. Serve millet topped with carrots, cilantro, and almond mixture.

ENJOY!

to print the recipe, click here

When I told Phil we were not having “real couscous”, he was a bit surprised. It looks almost exactly the same as semolina couscous. It takes longer to cook, though, and has a firmer texture. The flavor is slightly more “nutty”, but still quite mild. I imagine most people will love it, there’s really nothing not to like about it. Plus, like your regular couscous, it will absorb the flavors of everything else you cook with it. Use a flavorful chicken or veggie stock if you have it around. The roasted carrots and sautéed almonds turn it into almost a complete meal. Of course, we enjoyed it with a nice roast chicken, just because… Full disclosure: the roast chicken was prepared at the grocery store. And I am not even slightly ashamed to admit it.

On a slight tangent, a couple of years ago I read a pretty good article written by one of the popular celebrity chefs, I don’t remember who it was, it was not Thomas Keller, but some other star almost as bright. Anyway, he went on and on about never buying a roast chicken from a rotisserie. That he could have a much better dinner by buying the chicken (organic, of course), sticking it in the oven with just a sprinkle of salt, pepper, a lemon or two quickly placed inside the bird. I am all for cooking from scratch, but I must say a chicken ready for me on my way home from work is very handy. It makes life so much easier! I don’t have to deal with the raw chicken, I don’t have to wait for my oven to warm up to temperature (it does take a while with our potent Supernova), and I can concentrate on making a quick and easy side dish such as couscous, or from now on, millet… So, yes, 8 times out of 10, I reach for a rotisserie chicken. And 6 times out of 10, I resort to cheese pre-shredded, from a bag.

Confession: good for the food blogger 😉

ONE YEAR AGO: Mozarella-Stuffed Turkey Burger

TWO YEARS AGO: Happy Halloween!

THREE YEARS AGO: Clay Pot Roast Pork

FOUR YEARS AGO: Panmarino

FIVE YEARS AGO: A Classic Roast Chicken

29Aug2014

THE COUSCOUS THAT WASN’T

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

I am quite slow when it comes to following cooking trends. Chia seeds? Haven’t used them yet, although I do own a bag and lovingly glance at it from time to time. Then, there is cauliflower in its unexpected uses, like the super popular pizza crust and processed versions that mimic rice. The only non-traditional preparation I embraced long ago was mashed cauliflower for a low-carb take on mashed potatoes. It turns out I am so fond of it, that the real thing almost never finds its way into our kitchen. It is a bit puzzling that I ignored all other “out-there” uses for cauliflower. Better late than never, I now profess my newest found love: cauli-couscous. Please, if you haven’t tried it yet, do not twist your nose at it. The tiny bits of cauliflower end up with a texture very similar to its semolina cousin, and seem to absorb flavors even more efficiently. A very versatile dish, you can take it in many different directions by changing the veggies, the spices, herbs, and the cooking liquid. Just as you would with… couscous! 😉

MEDITERRANEAN STYLE CAULIFLOWER COUSCOUS
(from the Bewitching Kitchen, inspired by many sources)

1 head of cauliflower, broken into florets
1 Tablespoon grapeseed oil + drizzle for chickpeas
1 can of chickpeas, drained and well rinsed
1/4 teaspoon ground cumin
3/4 teaspoon salt, divided (1/4 + 1/2 tsp)
pinch of cayenne pepper
juice of 1 lemon mixed with 1/4 cup water
8 cherry tomatoes, quartered
1 English cucumber, diced
1/4 cup slivered almonds, toasted
fresh parsley, minced (to taste)

Prepare the chickpeas: Warm a dry skillet over medium-high heat and toss chickpeas in warmed skillet for about two minutes to remove any residual moisture. Be sure to shake the pan and/or stir the chickpeas. Sprinkle the chickpeas with cumin, salt, and cayenne pepper. Drizzle a little grapeseed oil over the seasoned chickpeas and toss to combine. Keep stirring the chickpeas and adjust seasonings as desired. When the chickpeas are well saturated with flavor, remove from heat and reserve.

Place the cauliflower florets in the bowl of a food processor. Pulse until the cauliflower reaches the desired consistency, not too fine, not too coarse. You will need to stop the processor a few times and move the large pieces around. Transfer to a bowl, and marvel at how beautiful your fake couscous looks.

Heat 1 Tablespoon of grapeseed oil, add the cauliflower, and saute until it starts to get some color. Add the water and lemon juice, cover the pan and simmer just for a few minutes. Add the tomatoes, cucumber, almonds, adjust seasoning with salt. Add the reserved chickpeas, toss gently to combine using low heat. Remove from heat, add the fresh parsley, and serve.

ENJOY!

to print the recipe, click here

I was surprised by the amount of “couscous” the single head of cauliflower produced. Isn’t that beautiful?

Once more I used the skillet dried chickpeas “invented” by Kelly, from Inspired Edibles. I did not want them to get soggy, so they were added in the final moments of cooking, right before serving. Still, even next day after a brief torture in the microwave, the chickpeas were very tasty. Maybe a little less crunchy, but nothing to be disappointed at.

On a side note, whenever I say “invented” I think about one of Seinfeld’s classic episodes… Merlot? Never heard of it. Did they just invent it?” 😉

I decided to call this recipe “Mediterranean” because it does have a lot of the usual suspects in that style of cooking. Plus, Mediterranean has a nice gastronomic reputation. Everybody loves it. 😉

Before I leave you, I’d like to share a list of very creative uses for cauliflower, some will surprise you, I am sure. Did you know you can use it for a fake bechamel-style sauce? And that’s just the tip of the iceberg…

For the basic crust: The Best Cauliflower Pizza Crust, from Lucky Penny Blog

For a gorgeous example of the cauli-pizza: Roasted Pear and Caramelized Onion Pizza, from Inspired Edibles

Cauliflower Crust Calzone, from The Iron You

Cauliflower Crust Stromboli, from The Iron You

Paleo Moussaka, from The Iron You (Mike, aka Cauliflower Overlord, is a cauliflower magician, and in this post he uses it in a very interesting bechamel type sauce)

Cauliflower Fried Rice, from Skinnytaste

Spicy Buffalo Cauliflower “Wings”, from Inspired Edibles

Cauliflower Pancakes, from Healthy Recipes

Cauliflower Gnocchi, from The Food in my Beard

Ricotta and Cauliflower Gnocchi, from Divalicious Recipes in the City

Cauliflower Pesto, from Vintage Cooking Notes, tried and loved by yours truly

and if you thought sweets are off-limits, think again

Cauliflower and Chocolate Ice Lollies with Pistachio Dust, from Veggie Desserts

Cauliflower Chocolate Cake, from Divalicious Recipes in the City

Chocolate Chip Banana Cauliflower Muffin, from Once Upon a Gourmet Gin

I hope I convinced you to give cauliflower couscous a try, I am definitely in the mood for a cauliflower pizza crust, just for the fun of it…

ONE YEAR AGO: Tlayuda, a Mexican Pizza

TWO YEARS AGO: Paradise Revisited

THREE YEARS AGO: Feijoada, the Ultimate Brazilian Feast

FOUR YEARS AGO: Vegetable Milhojas

FIVE YEARS AGO: Italian Bread

5Aug2014

SPINACH AND CHICKPEA CURRY

Posted in Side dishes, Veggies by sallybr

This recipe was published in a recent issue of Fine Cooking magazine, and it called my attention because I absolutely love chickpeas. My dear Mom would have a shock if she read my blog. I would not touch chickpeas with a 10-foot pole when I was a child. Actually, I would not touch them until I was about 30 years old. Then, I fell in love with hummus without realizing what went into it. Once I became aware of the true nature of hummus, I decided that by crushing those strange-looking grains, and mixing them with a ton of other stuff, their evil nature was neutralized. From the tasty dip to trying the actual beans many years more passed. But now you have me here, enjoying chickpeas in every possible way, roasted, sautéed, braised… Go figure. This is a very nice way to prepare them, by the way. For a recipe that comes together so quickly (start to finish will be less than 20 minutes), the taste is surprisingly complex. The amount made was enough for our dinner and two lunches for me and me only. I did not even offer to share. It was better on day 2, and outstanding on day 3. Make this and you will thank me…

SPINACH AND CHICKPEA CURRY
(slightly modified from Fine Cooking magazine)

3 Tbs. canola oil
1 medium shallot, thinly sliced
2 Tbs. finely chopped fresh ginger
1 Tbs. curry powder
1 tsp. garam masala
1/8 tsp. cayenne
1 15-oz. can chickpeas, rinsed and drained
1 14-1/2-oz. can diced tomatoes
1 tsp salt or to taste
7 oz. (7 packed cups) baby spinach (I used less)
1/4 cup chopped cilantro
1/2 cup Greek yogurt (optional)

Heat the oil in a 12-inch sauté pan over medium-high heat. Add the shallot, ginger, curry powder, garam masala, and cayenne, and cook, stirring often, until the shallot is softened, 2 to 3 minutes.

Stir in the chickpeas, tomatoes, and about 1 tsp. salt. Add the spinach by the handful, stirring to wilt it as you go. Continue to cook, stirring often, until the spinach is completely wilted and the flavors have melded, 4 to 5 minutes more. Season to taste with more salt, if needed. Remove the pan from the heat and stir in the cilantro.

Serve with the yogurt on top, if so desired.

ENJOY!

to print the recipe, click here

I should have changed the name of this recipe to “Chickpea & Spinach Curry“, because mine definitely was chickpea-heavy. I used all the spinach I had leftover from a huge bag, but clearly more would have been better. Spinach: the ever-disappearing leaf… We enjoyed this tasty curry with my default chicken thigh recipe that has been on the blog since its beginning. It is one of Phil’s favorites, that and my Chicken Parmigiana. are on the top of his selected list of frequent requests. You know, partners of food bloggers suffer a strange fate: rarely a dish is made again, no matter how great. We are always in search of the next best thing.

Back to the curry, though. I can see it served over couscous for a completely vegetarian meal, satisfying and super delicious. On day 2, I had some chicken to go with it, but on day 3 the simple couscous was my whole lunch, with half an avocado to round-up the meal. Sort of India meets Mexico. The hot curry with the cool avocado was a surprisingly nice match.

ONE YEAR AGO: Sautéed Zucchini with Sun-dried Tomatoes and Basil

TWO YEARS AGO: Orzo with Heirloom Tomato Relish

THREE YEARS AGO: Headed to Brazil!

FOUR YEARS AGO: The Rhubarb Brouhaha: Revelation Compote

FIVE YEARS AGO: Love me tender…

24Jul2014

CRISPY CORNMEAL SWEET POTATO FRIES

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

I am not quite sure how many recipes for oven-fried sweet potatoes I’ve tried in the past few years in a quest for the right amount of crunch outside, and a creamy, perfectly cooked interior. It’s not easy to get this combination. All my previous attempts failed to impress us, but this version was definitely blog-worthy.

(made on May 09th; blogged on July 24th)

CRISPY CORNMEAL SWEET POTATO FRIES
(adapted from My New Roots)

2 – 3 large sweet potatoes
2 Tbsp. melted coconut oil
4 Tbsp. cornmeal
1 tsp. sea salt
1 tsp paprika (sweet, hot or smoked)
.
Scrub the sweet potatoes well under running water. Slice them into long sticks (thinner than 1/2 inch). Place them in a bowl of water, swish around a few times, then drain. Lay them on a clean tea towel and dry thoroughly. Let them air dry completely.
.
Heat the oven to 400°F/200°C. On low heat, melt coconut oil in a small saucepan. Place cut potatoes in a plastic bag, seal and shake the bag vigorously to coat (this can also be done on a baking sheet, drizzle the oil over and toss very well to coat). Add cornmeal, salt, and smoked paprika to the bag and toss well to coat.
.
Place potatoes on a lined baking sheet, making sure that they are not overlapping.
.
Bake for 30-40 minutes until golden brown and crisp.

ENJOY!

to print the recipe, click here

We are not too wild about buying frozen food, but Alexis frozen sweet potato fries are the exception to this rule. I have no idea what they do to make their sweet potatoes so crisp, without any apparent coating. Still, I am glad this recipe gave us a nice alternative, with the added bonus of being able to season them according to our mood, or what we are having as a main dish. In this particular evening, we had open-faced cheeseburgers with slices of avocado and tomatoes. The sweet potatoes with the amazing paprika our friend brought all the way from Slovakia were perfect alongside.

Dinner is served!

ONE YEAR AGO: Pan-grilled Tilapia with Smoked Paprika & Avocado Cream

TWO YEARS AGO: Golden Saffron and Fennel Loaf

THREE YEARS AGO: In My Kitchen, July 2011

FOUR YEARS AGO: Heavenly Homemade Fromage Blanc

FIVE YEARS AGO: A Perfect Sunday Dinner

22Jun2014

SECRET RECIPE CLUB: QUINOA FRIED RICE

Posted in Rice and Grains, Secret Recipe Club, Side dishes by sallybr

Did you miss my Bewitching party? Click here to enter the giveaway…

The month of June brought with it a ton of activities. School is out, so a lot more work in the lab, my blog turned 5 years old, and the World Cup of Indescribable Ordeal is on. I used to root for one country only, but now two teams make me shout expletives at referees and goal keepers, as well as scream instructions to the players, fuming like a mad woman because they simply do not listen. But, let’s leave soccer behind and concentrate on things that don’t have the potential to induce a fatal coronary. Like Reveal Day of The Secret Recipe Club, always a pleasure, always something I look forward to. This month I got one of the most entertaining food blogs ever! Starting with its name, 84th and 3rd. Here’s what JJ, an American living in Sydney has to say about it:

84th & 3rd is an ordinary corner, not particularly remarkable, in the most remarkable city in the world. But it was only meters from that corner that a seed was planted, a dream of doing something that she loves and being able to share it with others. 84thand3rd.com is that something.

She divulges just enough to perk my curiosity, and make me want to be there right now. In fact, Australia is one place I long to visit, and hope that one day our adventures will take us there. When I got my assignment, I thought about taking a quick look at the site, but instead I literally had to drag myself away from the computer, because I could not stop reading. Just to give you a small taste of her writing style, here’s a paragraph from one of her posts, in which she talks about her partner…

.… When I met RJ he used to eat at least 4 slices of white bread a day. Not necessarily as part of a meal mind you, but just because. Toast for breakfast, toast before dinner [no matter what or when dinner was], bread with dinner. Sliced, white, from a plastic bag, every time. It appalled me just a bit – as did putting ketchup/tomato sauce on beef stew but we’ll save that one for later… *waves at RJ* hi mate, yes, I’m talking about you again –

Isn’t she a hoot? She also describes herself as someone who “Practices yoga to stay calm[ish], runs to stay sane[ish], and does both to eat cake”… I must say I detect some similarities here, although I would substitute bread for cake. 😉 So, after spending a lot of time amusing myself with her stories and recipes, I assembled a list of possibilities for this month’s assignment. Here they are: Mushroom-quinoa meatballs with Rustic Pasta Sauce, Strawberry Cucumber Coconut-water Slushy, Rocket Parsley Pepita Pesto, Spiced Pear & Red Wine Chocolate Cake, Roasted Tomatillo Salsa Verde, and this chocolate tarte that I swear I am making before the month of July is over. Yeah, public commitment, you guys and girls better be ready for it… But now it’s time to reveal the recipe that crossed the finish line of this month’s culinary marathon…

QUINOA FRIED RICE
(slightly modified from 84th & 3rd)

2 cups quinoa, cooked and cooled (I used red quinoa)
a little olive oil
4 slices ginger, sliced into thin strips
1 small Serrano chili, finely diced
1 bunch of cilantro leaves, minced
1/2 yellow bell pepper, diced
large handful green beans, cut into small lengths
2 medium zucchini, diced
3 scallions ,white and light green part only, thinly sliced
1 Tbsp soy sauce
2 tsp sesame oil

Add a small splash of olive oil to the hot pan. Fry ginger and garlic for 30 sec stirring constantly, add chili and cilantro and fry for a further 30 sec.

Add bell pepper and beans, toss or stir for a couple of minutes. Add zucchini and green onions and toss for a couple of minutes more.

Push veggies to edges to make a hole in the center. Drizzle in 2 tsp sesame oil, wait for it to heat up and dump in quinoa. Stir in center of pan for 30 seconds then toss with veggies to mix everything together.

Drizzle in tamari and toss to combine. Serve with extra scallions, and cilantro.

ENJOY!

to print the recipe, click here

Comments: This was absolutely delicious! As you can read on her original post, this is the type of recipe you can use to clean up your fridge of all those veggies that wave at you when you open it, begging for attention. It is also a perfect use for leftover quinoa, although I cooked some earlier in the day just to have this side dish as our dinner. Asparagus would work great, but really any veggie could work, even chunks of roasted butternut squash, or eggplant. Just keep the soy, the sesame oil at the end, and don’t leave out the fresh ginger.

I close this post with another excerpt from JJ, which expresses exactly how I feel about blogging.

“Blogging is an interesting beast. It is a person sitting in front of a computer expressing things in pictures and words, terribly solitary from the outside peering in… or so you’d think. But when you look a bit closer you realise that many of those people sitting at their computers have formed little communities. Sometimes online, sometimes in person, generally with people they never would have met otherwise, and it really doesn’t matter how the community works or where it came from but simply that it is there.”
(JJ, from 84th & 3rd)

That’s it, folks. Could not have said it better! JJ, it was great to receive your blog as my assignment this month, I will be following you from now on, looking forward to your adventures! As usual, if you want to check what my fellow secret bloggers cooked up this month, poke the frog below. She is cute and loves attention…

ONE YEAR AGO: Carrot Flan with Greens and Lemon Vinaigrette
TWO YEARS AGO: The Secret Recipe Club: Granola Bars
THREE YEARS AGO: Awesome Broccolini
FOUR YEARS AGO: A Twist on Pesto
FIVE YEARS AGO: Ciabatta: Judging a bread by its holes