AIR-FRIED EGGPLANT STICKS WITH TAHINI SAUCE

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

No air-fryer? Just use a very hot oven, preferably with convection. But I cannot tell you how much I adore my fryer and how often we put it to use. This preparation could not be simpler and I have made it three times, always starting with two eggplants for our meal, which will provide me with the leftovers I crave so much.

AIR-FRIED EGGPLANT STICKS WITH TAHINI SAUCE
(from The Bewitching Kitchen)

for the eggplant:
2 eggplants, cut in sticks (see comments)
1/4 cup olive oil
drizzle of balsamic vinegar
drizzle of hot honey
salt to taste

for the tahini sauce:
½ cup tahini
juice of one large lemon
½ teaspoon za’atar
water to adjust consistency
black or white sesame seeds to serve (optional)

In a small bowl, combine the olive oil, balsamic and hot honey. Add the eggplant sticks and mix well, seasoning with salt. Add to the air-fryer set at 400F and cook for 15 to 20 minutes.

Meanwhile, make the tahini sauce. Mix all ingredients in a small bowl, adding water to make it into a pouring consistency. Once the eggplant sticks are done, place on a serving dish, drizzle the sauce all over, and sprinkle sesame seeds.

ENJOY!

to print the recipe, click here

Comments: I do not like the skin of the eggplant very much. I do eat it, but prefer not to, so when I cut it I usually leave the skin behind. It does waste a bit of eggplant but that does not bother me. We compost it anyway. If that bothers you, by all means keep the skin on all pieces. Tahini sauce will harden as you mix it, so the water is very important to turn it into a smooth sauce. The amount will vary depending on the brand of tahini you use. This is a super tasty side dish, and it will definitely be in our rotation. Hot honey is a fantastic ingredient, by the way. I use this one.

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29Jan2025

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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28May2024

INCREDIBLY EASY TIMES TWO – MAY 2024

Posted in Air-Frying, Incredibly simple, Side dishes, Vegetarian-friendly, Veggies by sallybr

I realize that many recipes in the Incredibly Easy folder rely on the air-fryer. What can I say? That is one gadget that makes life easier. Today I share one recipe for carrots and one for eggplant that surpassed my expectations because both were so simple and delivered so much flavor. If you don’t have an air-fryer, you can still make them, but it will be a matter of adjusting oven temperature, size of baking sheet, how often to move things around… all doable, but I cannot quite give you the precise method.

AIR-FRIED CARROTS WITH ORANGE AND CARDAMON
(from The Bewitching Kitchen)

5 medium carrots, peeled, cut in half crosswise, then in half lengthwise
1 tablespoon butter, melted
drizzle of olive oil
salt and pepper to taste
2 tablespoons orange juice (I used blood orange)
drizzle of agave nectar
1/4 tsp ground cardamon

Melt the butter, add the drizzle of olive oil, and al other ingredients. Whisk well. Pour the mixture over the carrots, move them to coat as thoroughly as possible, immediately add to the air-fryer set at 400F or as high as your machine will go.

Cook for about 12 minutes, shaking the pan every once in a while. When they get nicely brown at the edges and cooked through (test with a fork), serve and…

ENJOY!

to print the recipe, click here

Comments: I normally avoid cooking with butter, but the small amount used here made it really nice. I have made it exclusively with olive oil and it is still good but I believe the water in the butter helps tenderizing the carrot and contributes for better texture. Whenever I use the air-fryer, I don’t worry too much about timing the end of cooking time with serving the meal, especially if I am cooking other things. I cook until ready, turn the machine off. When we are about to eat, I turn it on for 1 minute. Works like a charm!

AIR-FRIED EGGPLANT BITES
(inspired by my niece’s Raquel)

1 eggplant, large, cut in small cubes, no need to peel
olive oil to coat
drizzle of balsamic vinegar
salt and pepper to taste

Coat the eggplant cubes with olive oil, no need to use a heavy hand. Add the balsamic, season with salt and pepper.

Transfer to the basket of the air-fryer and cook at 400F until done.

ENJOY!

to print the recipe, click here

Comments: The eggplant bites can be used in so many ways! Added to salads, pasta sauces, enjoyed as a simple side dish, incorporated in food bowls with an Asian flair. A squeeze of lemon juice right before serving, while still warm, is a nice touch too. Keep that in mind. I tell you one thing, the air-fryer is a great addition to any kitchen.

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13Oct2023

INCREDIBLY SIMPLE TIMES THREE

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

It’s been a few months since I blogged on super simple stuff, so here I am… I will start with a pretty unusual and kind of cute take on the humble broccoli. I am sure you are familiar with smashed potatoes, but in this version, broccoli is the one getting smashed and baked. Delicious, and oh so simple!

SMASHED BROCCOLI

Here’s what you do: cook broccoli florets – as many as will fit in a baking sheet – until just tender, don’t let it get all mushy. Drain, run through very cold water to stop the cooking. Add the pieces to a parchment-lined baking sheet, smash them flat with the bottom of a measuring cup, drizzle a good amount of olive oil, salt and pepper and a bit of cheese on top. You can load it with cheese if you want, or use restraint like we did. You can use mozzarella, Gruyere, Mexican cheese, whatever you feel like. Bake at 425F until the cheese is melted, bubbly, getting dark on the edges. ENJOY!

Inspiration for this recipe came from an Instagram post that my friend Elaine shared with me. You can find it here. She goes heavily on the cheese, and next time I might do the same, at least in some pieces. Mouth-watering stuff!

BUTTERNUT SQUASH SLICES

Usually I resort to bags of cut butternut squash because I despise having to prep it myself. However, recently I used this trick that is a game changer: microwave the butternut squash for 4 minutes. No need to poke holes, nothing. Just microwave, allow it to cool a bit until you can handle it, and it will peel like a dream! Then just slice it, coat the slices with olive oil, add salt and pepper, and roast or air-fry it.

If you find a butternut squash with super long neck, go for it. More slices for you!

BRITISH-STYLE JACKED POTATOES

Phil and I make these ALL THE TIME. I was sure it was on the blog already, then he asked me for the link to send to a friend and I had one of those big “palm-to-forehead” moments. No blog post to be found. Better late than never, here’s what you do: get very large Russet potatoes, wash, scrub them and make two deep cuts in a cross. Season lightly with salt. Place in a 400F oven for TWO HOURS. That is it. Ten minutes before the two hours are up, go with a knife and cut the cross slits a little deeper, squeeze the potatoes (wearing gloves) to open the flesh a bit. Drizzle a touch of olive oil and bake for the additional ten minutes or until they start to get all golden. DONE. You can eat the skin and all, it will be crunchy, the flesh very smooth and flavorful. You can read all the details about it here.

I hope you give these simple recipes a try. Sometimes simple is all you need…

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26Sep2023

PEANUT-GINGER PORK WITH CELERY SLAW

Posted in Pork, Salads, Side dishes, Sous-Vide Cooking by sallybr

This is a sous-vide preparation, but you can change to regular cooking in any way you like to make pork tenderloin. The recipe was adapted from Melissa Clark, via The New York Times (click here for original post). I usually increase the cooking temperature because we dislike pork that is still pink in the center, no matter what the “experts” say. If you prefer it less done, set your sous-vide to 135F to 140F.

SOUS-VIDE PEANUT-GINGER PORK WITH CELERY SLAW
(adapted from The New York Times)

for the pork:
3 tablespoons smooth peanut butter
2 tablespoons sesame oil
2 tablespoons soy sauce
2 tablespoons fresh lime juice
1 tablespoon finely grated ginger
2 teaspoons dark brown sugar
2 teaspoons Sriracha or chile-garlic paste
1½ teaspoons fish sauce
2 (1-pound) pork tenderloins, trimmed
Extra-virgin olive oil, as needed

for the celery slaw:
2 teaspoons toasted sesame oil
2 teaspoons rice vinegar
½ teaspoon freshly ground black pepper
¼ teaspoon fine sea salt
2 small celery stalks, cut crosswise into thirds, then very thinly sliced lengthwise
1 cup thinly sliced fennel bulb
fresh cilantro leaves
Chopped roasted peanuts, for garnish
sesame seeds for garnish

Fill a pot with water, add the sous-vide machine and set the temperature to 150 degrees.

Meanwhile, prepare the sauce: In a small bowl, whisk together peanut butter, sesame oil, soy sauce, lime juice, ginger, sugar, Sriracha, and fish sauce. Place pork in a sous-vide bag, then pour sauce all over meat. Lower bag into heated water, weighing the bag down if necessary, and cook pork for 3 hours.
Heat broiler and place a rack 4 inches from heating element. Remove pork from sous-vide bag and transfer to a rimmed baking sheet. Pour remaining cooking liquid into a small saucepan. Bring sauce to a simmer over high and let cook until slightly thickened, about 2 minutes. Cover to keep warm, and set aside.

Drizzle pork with olive oil and broil until charred in spots, 2 to 3 minutes. Transfer to a cutting board and let rest, 5 minutes.

Make the celery salad: In a large bowl, whisk together sesame oil, rice vinegar, pepper and salt. Toss with celery, fennel and cilantro. Taste and add more salt, sesame oil and rice vinegar if needed.
To serve, slice pork and drizzle with sauce. Top with celery salad, and peanuts. Garnish with cilantro leaves, and sesame seeds if you like.

ENJOY!

to print the recipe, click here

Comments: The sauce is absolutely delicious, I am quite fond of peanut butter in savory preparations, in this particular case it goes well with the ginger and all other flavors. The way the recipe was published it called for 135F for 2 hours, but there is no way that would work for us. Do what you think is best. Whatever method you go for, make sure to incorporate the sauce reduction in the end and drizzle it over the meat. It takes the dish to a whole higher level. The slaw was good in terms of flavor, but the texture of the celery was a bit harsh, so next time I might just do the “microwave blanch”, in which I cook the veggie with a tiny bit of moisture (often just a damp paper towel will do) for 10 seconds or so. It is enough to just kill the raw texture. Plus, since it will be slightly warm it will incorporate the dressing even better. I don’t mind the raw fennel at all, so I would not “blanch” it.