FROM OUR GARDEN TO YOU

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

Two side dishes, tomatoes and eggplant, from our garden to the blog, thanks to the efforts of my beloved husband, who is turning out like a pro in all things backyard – new lawn (Zoysia), ornamental grasses, flowers, veggies, he’s done it all this year!

TOMATO “PONZU” SALAD
(from the Bewitching Kitchen)

for the dressing:
1 tbsp toasted sesame oil
juice from 1 blood orange, strained (or regular orange)
2 tsp lime juice
2 tbsp soy sauce
tomatoes, any kind you like
fresh dill
flake salt

Place all the ingredients for the dressing in a small bowl and whisk well.

Place the tomatoes in a serving bowl, preferably in a single layer, and pour the dressing over the top. Leave at room temperature for about 30 minutes, then sprinkle dill and salt, and serve.

ENJOY!

to print the recipe, click here

Comments: Use the best tomatoes you can find, and you will be totally blown away by this simple way to serve them. Ours were so juicy and flavorful! Truly spectacular, a great year for tomatoes in Kansas.

AIR-FRIED EGGPLANT WITH BUTTERMILK-ZA’ATAR SAUCE
(from the Bewitching Kitchen)

NO AIR-FRYER?
No problem: bake in 400F oven and increase time

1 large eggplant
1/4 cup olive oil
juice of 1/2 lemon
salt and pepper to taste

for the sauce:
1/3 cup buttermilk
1/4 cup yogurt, full-fat
1/2 tsp za’atar
olive oil to drizzle

Whisk the oil, lemon, salt and pepper. Cut the eggplant in half lengthwise and score the surface with a very sharp knife in a diamond pattern. Brush the oil mixture on the surface. Place the eggplant, cut side up, in the air-fryer.

Air-fry at the highest temperature (mine is 390F) for about 20 minutes, until golden and cooked through.

As the eggplant fries, make the sauce by mixing all ingredients except the olive oil. Top eggplant with the sauce, add a little more za’atar, and serve.

ENJOY!

to print the recipe, click here

Comments: I should give full credit to my friend Elaine, the Sourdough Queen, who recently got an air-fryer and has been trying all sorts of goodies using it. She raved about eggplants, so I decided to try it myself. She actually air-fryed it whole, and it works great too, so keep that in mind. Our air-fryer is small, one eggplant divided in half barely fits in the beginning, but as it cooks it shrinks a bit. The texture was amazing. I realize the picture with the sauce on top does not look appealing, but you have to once again trust me: the taste was divine! Looks like 2021 will be the year of posting not-so-good-looking pictures in the Bewitching Kitchen. Oh, well… there are worse problems in life.

ONE YEAR AGO: Lady Bug Macarons

TWO YEARS AGO: Five-Stranded Braided Bread

THREE YEARS AGO: Green Olive Salad

FOUR YEARS AGO: Coffee Macarons Dressed up to Party

FIVE YEARS AGO: Blogging Hiatus

SIX YEARS AGO: Tomato Tatin

SEVEN YEARS AGO: Headed to Colorado!

EIGHT YEARS AGO: Farofa Brasileira

NINE YEARS AGO: Thai-Inspired Pork Tenderloin

TEN YEARS AGO: A yummy Brazilian cake: Bolo de Fuba’

ELEVEN YEARS AGO: Summer’s Tomatoes

TWELVE YEARS AGO: Leaving on a jet plane…

9Aug2021

RED QUINOA “TABBOULEH”

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

Another great recipe that the editors of the New York Times raved about. I ate leftovers for two days, with a slightly bigger smile on the last time. It gets better and better. I adore colorful food. And clothes. And earrings.

RED QUINOA “TABBOULEH”
(slightly modified from The New York Times)

1 cup red quinoa (or a mixture of colors)
3 cups wate
Salt to taste
½ cup fresh lemon juice½ teaspoon ground cumin
¼ cup extra virgin olive oil
1 cup finely chopped flat-leaf parsley
¼ cup finely chopped fresh mint
1 red bell pepper, chopped
1 cup finely diced cucumber
1 pound ripe tomatoes, cut in small dice

Rinse the quinoa thoroughly, and combine with the water and salt to taste in a large saucepan. Bring to a boil, cover and reduce the heat to low. Simmer 15 to 20 minutes until the quinoa displays a little white spiral. Drain through a strainer, tap to remove excess water, then return the quinoa to the pot. Place a dish towel over the top of the pot, and return the lid. Let sit for 15 minutes. This gives the quinoa a perfect texture.

Transfer the quinoa to a large bowl. Mix together the lemon juice, salt to taste and cumin, and toss half of it with the quinoa. Allow the quinoa to cool. Combine the remaining lemon juice and olive oil, and toss with the cooled quinoa. Add the remaining ingredients, and toss together. Taste and adjust seasoning.

ENJOY!

to print the recipe, click here

Comments: We enjoyed it with grilled chicken breasts, for a very simple but delicious dinner. It became my lunch for the following two days, on the second time I added a sunny-side egg on top. Heaven. I hope purists will forgive the tabbouleh label in the recipe, but I was not the one who started. The New York Times was the first sinner. I just went along with it, but added the quotation marks to protect my reputation as a food blogger. At any rate, tabbouleh or not, make this recipe. It is super refreshing and satisfying.

ONE YEAR AGO: Cucumber Salad with Yogurt-Harissa Dressing

TWO YEARS AGO: Sundried Tomato and Feta Cheese Torte

THREE YEARS AGO: Hickory-Smoked Beef Tenderloin

FOUR YEAR AGO: Spaghetti Squash, Revisited

FIVE YEARS AGO: Stir-fried Chicken and Cabbage in Spicy Almond Sauce

SIX YEARS AGO: Fifteen Years!

SEVEN YEARS AGO: Light Brioche Burger Buns

EIGHT YEARS AGO: Sourdough Blues

NINE YEARS AGO: Headed to Hawaii

TEN YEARS AGO: A yummy Brazilian cake: Bolo de Fuba’

ELEVEN YEARS AGO: Hidden Treasure

TWELVE YEARS AGO: Avocado Three Ways

30Jul2021

CHIPOTLE-HONEY CAULIFLOWER WITH MANGO SALSA

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

Cauliflower is a unique wild card in the kitchen. When you want to low-carb anything, it is the first option that comes to mind. Well, here we have an exception, this is no low-carb, low-calorie recipe. This is cauliflower for the brave. When we finished our meal, the husband said “this may very well be the best cauliflower I’ve ever had.” I would like to bow and get a crown or at least a nice tiara, but all credit must go to Joanne. She raved about it, and when she raves, I cook.

CHIPOTLE-HONEY CAULIFLOWER WITH MANGO SALSA
(slightly modified from Joanne Eats Well with Others)

for the chipotle honey sauce:
1 can chipotle chiles in adobo (about 7 oz)
1 cup barbecue sauce (homemade or store-bought)
1/4 cup packed brown sugar
1/8 cup bourbon
juice of 1 lime

for the cauliflower:
1 large head of cauliflower
1 cup flour
3 tbsp cornstarch
1 cup milk
1/4 tsp kosher salt
1/4 tsp black pepper
1/2 tsp garlic powder
2 cups panko breadcrumbs

for the mango salsa:
3 ripe mangoes, diced
1 large avocado, diced
¼ cup cilantro, minced
1 jalapeno, seeded and minced
juice of 1 lime
salt, to taste

Combine the chipotles, barbecue sauce, brown sugar, bourbon, and lime juice in the bowl of a food processor. Process until completely smooth.

Heat oven to 450F. Line a baking sheet with parchment paper and set aside. Break the cauliflower into larger florets. In a medium bowl, whisk together the flour, cornstarch, milk, salt, black pepper, and garlic powder until thick and completely smooth. Pour the panko into a separate bowl.

Toss the cauliflower florets into the wet batter in batches, making sure they are completely coated. Next, transfer them to the panko bowl and coat them completely in the panko. Place on the prepared baking sheet in a single layer.

Place in the oven and bake for 25-30 minutes. Remove from the oven and brush with the chipotle honey bbq sauce. Place back in the oven for another 5 minutes to allow the sauce to set and soak into the florets.

Make the salsa. Combine the mangoes, avocado, cilantro, and jalapeno in a medium bowl. Season with lime juice and salt, to taste.

Serve the cauliflower over rice with the salsa on top.

ENJOY!

to print the recipe, click here

Comments: Moderation is key, but tricky. Something about the crispy texture of the panko coating joined with the spicy sweetness of the barbecue sauce turns this into dangerous stuff. The mango salsa does a perfect job cooling things down, which in turn makes that moderation advice even harder to listen to. You’ve been warned. This was majorly amazing. Sorry for the superlatives. It is all Joanne’s fault.

ONE YEAR AGO: Kansas Sunflower Seed and Black Walnut Macarons

TWO YEARS AGO: Curry Turmeric Sourdough

THREE YEARS AGO: Black Olive Tapenade and Deviled Eggs

FOUR YEARS AGO: Blueberry Crumble Coffee Cake

FIVE YEARS AGO: Fresh Strawberry Yogurt Bundt Cake

SIX YEAR AGO: Quinoa Salad with Red Grapes and Avocado

SEVEN YEARS AGO: Strawberry Coffee Cake

EIGHT YEARS AGO: Lemon-Poppy Seed Muffins

NINE YEARS AGO: Mascarpone Brownies

TEN YEARS AGO: Salmon Tacos

ELEVEN YEARS AGO: Cinnamon Turban Bread

TWELVE YEARS AGO: Summertime Gratin

18Jul2021

ROASTED CARROT AND BARLEY SALAD

Posted in Rice and Grains, Salads, Vegetarian-friendly by sallybr

Another recipe that was highly recommended by editors of the food section in The New York Times. We will be paying close attention to those reviews from now on, because so far everything we’ve tried has been a total winner. I made a few modifications to adapt to our taste, so I share my version with you. Barley is definitely under-appreciated.

ROASTED CARROT AND BARLEY SALAD
(adapted from The New York Times)

1 cup pearled barley
Kosher salt and black pepper
2 pounds carrots, washed, trimmed and cut into long pieces
2 tablespoons extra-virgin olive oil
2 teaspoons honey
zest of 1 lemon
2 cups arugula
A handful of cilantro
¼ cup toasted sliced almonds

for the spiced tahini:
¼ cup tahini
juice of 1/2 lemon
1 teaspoon Ras-el-hanout
water to adjust consistency

Heat oven to 425 degrees and place a rack on the lowest shelf. In a medium saucepan, combine barley with 4 cups water; season with 1/2 teaspoon salt. Bring to a boil over medium-high heat. Reduce heat to low and simmer until tender, about 20 to 25 minutes. Drain excess water if still some remains.

Meanwhile, place the carrots on a sheet pan, drizzle with the olive oil and toss to coat, spreading into an even layer. Season with salt and pepper. Place on the bottom oven rack and roast until tender and starting to turn golden, about 25 minutes.

While the carrots roast, make the dressing: In a medium bowl, whisk together the tahini, lemon juice, Ras-el-hanout, and 1/2 teaspoon salt. Add 3 to 4 tablespoons water, 1 tablespoon at a time, until it is smooth and has a pourable consistency.

When the carrots are ready, remove them from the oven, drizzle with honey and sprinkle with lemon zest. Season with a pinch of salt and toss to coat.

In a serving bowl, combine the carrots with the barley, arugula and parsley. Drizzle with the spiced tahini and sprinkle with almonds. Try not to over-eat…

ENJOY!

to print the recipe, click here

Comments: This was one of the best side dishes of the year of 2021 that showed up at our table. I do have a very special place in my heart for tahini, so maybe that explains my love for this recipe. You can cook the barley and roast the carrots in advance. In that case, just warm the carrots briefly in the microwave – I mean for 20 seconds tops – because it’s nice to have the contrast of warm carrots with the cold salad. If you are not too fond of arugula, spinach will work too, but there’s something about the slightly bitter nature of arugula that works well here.

ONE YEAR AGO: Ode to Halva

TWO YEARS AGO: Brazilian Pao de Queijo (re-blogged)

THREE YEARS AGO: Apricot Linzer Torte

FOUR YEAR AGO: A Trio of Air-Fried Goodies

FIVE YEARS AGO: Focaccia with Grapes, Roquefort and Truffled Honey

SIX YEARS AGO: Moroccan Carrot Dip Over Cucumber Slices

SEVEN YEARS AGO: White Chocolate Macadamia Nut Cookies

EIGHT YEARS AGO: Cilantro-Jalapeno “Hummus”

NINE YEARS AGO:A Moving Odyssey

TEN YEARS AGO:Hoegaarden Beer Bread

ELEVEN YEARS AGO: Ancho-Chile Marinade: Pleased to Meat you!

TWELVE YEARS AGO: Shrimp Moqueca

3Jun2021

HONEYED JALAPENOS ON SPELT PIZZA

Posted in Pizzas, Pizzas & Small Dishes, Vegetarian-friendly, Veggies by sallybr

This could very well go in the Incredibly Easy files, or in the “Follow Joanne” files, as once again I trusted her tastebuds and made a very simple ingredient she raved about: honeyed jalapenos. There is absolutely nothing to it. You slice jalapenos, add them to honey, boil gently until they start to get all mushy and a bit darker. Let it cool. Your job is done. They topped a simple veggie pizza and we both could not believe how much flavor and pleasure they brought to the party.

SPELT PIZZA DOUGH
(adapted from this post)

1 package (2 + 1/4 tsp) active dry yeast
1 +1/2 cups very warm water (110F)
14 ounces all purpose flour
4 ounces spelt flour
(total flour amount about 4 cups)
1 + 1/2 t salt
2 T olive oil

Measure the water in a pyrex bowl, sprinkle the yeast on top, and mix gently to dissolve. Add the flours and salt to the bowl of a food processor and process for a few seconds to mix well. With the processor running, add all the water/yeast mixture. Process for about 5 seconds, open the lid and add the olive oil. Close the processor again and mix for about 20 seconds longer. You want the dough to form a tacky ball, but don’t over process it or it may get too hot.

Remove the dough from the processor, knead it a few times by hand and form a ball. If you want to make a large pizza, leave it whole. If you want to make individual pizzas, quarter it, place them in a large plastic bag and refrigerate until ready to use (from a few hours to a couple of days).

Remove the dough from the fridge 1 hour before shaping the pizzas. Roll it out with a floured rolling pin, top with your favorite home-made tomato sauce, and the toppings of your choice.

HONEYED JALAPENOS
(slightly modified from Joanne’s blog)

1/2 cup honey
2 jalapenos, sliced thin

Add the honey to a small saucepan. Place the jalapeno slices, seeds and all inside. Bring to a boil, cook a few minutes, stirring constantly. Pay attention because the honey tends to boil furiously and rise up in the pan. You might have to remove the pan from the heat, let it calm down and simmer it again. Cook until the jalapenos get soft and a little darker. Remove from heat, let it cool. Use the slices to top your pizza, drizzle the spicy honey on top too.

ENJOY!

to print the recipes, click here

Comments: If you are not a pizza person (is there such a thing?), I still urge you to make these jalapenos and use them in other ways. Over mashed cauliflower, with rice and beans, and also you can process one little slice, some of the honey, and incorporate in a salad dressing. As to the spelt pizza, I advise you not to use more than 25% of spelt in your recipe, as it changes the texture a bit, it will be less airy than a pizza made with all-purpose flour only. I do love the flavor and the slightly denser texture. You can always use my original recipe (blogged in 2009) if you prefer.

Joanne, thanks for another winner recipe!