ROASTED BUTTERNUT SQUASH AND GRAPES WITH MAPLE POMEGRANATE GLAZE

Posted in Vegetarian-friendly, Veggies by sallybr

You absolutely, positively, definitely, undoubtedly need this recipe in your life. I knew it would be tasty because Joanne raved about it, and she performs magic with vegetables. All. The. Time. I’ve only roasted grapes once for a focaccia (back in 2016!), but now I cannot stop thinking about other ways to incorporate them in savory dishes. They turn luscious.

ROASTED BUTTERNUT SQUASH AND GRAPES WITH MAPLE POMEGRANATE GLAZE
(adapted from Joanne’s Eats Well with Others)

12 oz red seedless grapes, removed from the stem
4 tbsp olive oil, divided
kosher salt
freshly ground black pepper
1 large butternut squash (about 2.5 lb), seeded and cut into 1-inch pieces
1 tbsp unsalted butter
⅓ cup pomegranate molasses
2 tbsp maple syrup
½ tsp ground cinnamon
¼ tsp five spice powder
1/4 cup slivered almonds (or more)
fresh mint

Heat oven to 425F. Line a large baking sheet with parchment paper or aluminum foil.

In a large bowl, toss the grapes with 1 tbsp olive oil. Season to taste with salt and black pepper. Place the grapes on the baking sheet and roast for 15 minutes. Meanwhile, in the same bowl toss the squash with 3 tbsp of the olive oil. Season to taste with salt and black pepper. Set aside.

In a small saucepan, combine the butter, pomegranate molasses, maple syrup, cinnamon, and five spice powder over medium-low heat. Heat for 3 minutes or until the butter is melted and the flavors can meld together. Toss the squash with a quarter of the sauce. Reserve the remaining sauce for later.

Add the squash to the pans with the roasted grapes, place the pan back in the oven and roast for another 20-25 minutes. When you have about 5 minutes left in the roasting time, sprinkle the almonds on top and mix them gently just to coat with the juices.

Remove the squash and grapes from the oven. Transfer to a large serving dish. Drizzle with the reserved sauce. Top with the mint leaves before serving.

ENJOY!

to print the recipe, click here

Comments: I sometimes find butternut squash already cut at the grocery store, but often they are cut in pieces that are a bit too small. For this recipe, I went the extra mile, risked the integrity of my fingers and cut the squash myself. I know, right? What won’t I do in the name of this blog? It is enough to bring tears to my own eyes.

If you’ve never used grapes in savory meals, please make that happen in your kitchen. I am sold. As to pomegranate molasses, I have used it coupled with rose harissa to roast squash, and it is fantastic, but this step of turning the molasses into a sauce that is drizzled at the end? It raises the ingredient to a whole new level. The sauce would be fantastic on a simple piece of grilled salmon. Yes, I am trying that soon.

Joanne, thank you for another winner of a recipe! Who needs cookbooks with a blog like yours to follow?

ONE YEAR AGO: A Really Big Announcement

TWO YEARS AGO: Stir-Fried Chicken in Sesame-Orange Sauce

THREE YEARS AGO: Monday Blues

FOUR YEARS AGO: A New Way to Roast Veggies

FIVE YEARS AGO: Two Takes on Raspberries

SIX YEARS AGO: Spice Cake with Blackberry Puree

SEVEN YEARS AGO: Own Your Kitchen with Cappuccino Panna Cotta

EIGHT YEARS AGO: Chicken Parmigiana, the Thriller

NINE YEARS AGO: Wild Mushroom Risotto

TEN YEARS AGO: Tartine Bread: Basic Country Loaf

ELEVEN YEARS AGO: Pugliese Bread

21Nov2020

CAULIFLOWER AND SWEET POTATOES IN YOGURT-CURRY SAUCE

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

At the risk of being repetitive, I must tell you this was a total winner and yes, it will go into our regular rotation. Other veggies can be used, like potatoes, green beans, butternut squash. The method won’t change. This side dish is rich and light at the same time. Contrary to most curries that rely on heavy cream or coconut milk, the yogurt offers just that amount of creaminess you might crave. Use full-fat yogurt to make sure the sauce won’t separate.

CAULIFLOWER AND SWEET POTATO CURRY
(inspired by Chetna’s Healthy Indian)

2 tablespoons grapeseed oil, divided
1 medium size cauliflower, florets cut in small pieces
2 to 3 small sweet potatoes, cut in 1/2 inch pieces
1 teaspoon cumin seeds
1/2 inch piece fresh ginger, peeled and minced
1/3 cup tomato purée
1 tablespoon Sambal Oelek
1 tablespoon ground coriander
1 teaspoon salt
1 cup water
3/4 cup full-fat yogurt

Heat 1 tablespoon of grapeseed oil in a pan, add the cauliflower florets and sweet potatoes, a little sprinkle of salt, and cook on a medium-to-high heat until they start to brown. Remove to a bowl.

Add one more tablespoon of oil to the pan, heat and add cumin and ginger. Saute for 30 seconds to 1 minute, just until fragrant. Immediately add the tomato pure, Sambal Oelek, coriander and salt. Stir and keep in medium-heat. Mix the yogurt with water in a small bowl, then add to the pan, together with the reserved veggies.

Cover the pan and and simmer for about 20 minutes. If the sauce is too liquid, remove the lid and reduce it a bit before serving. Taste and adjust seasoning.

ENJOY!

to print the recipe, click here

Comments: As I mentioned in the beginning, this recipe can be adapted to include many veggies. I would avoid zucchini because it would turn a bit too soft, although it could probably work if you roasted it and added in the very end.

The recipe was inspired by Chetna’s new book. Remember her from one of the greatest seasons of the Great British Bake Off? Chetna was often praised for her intuition with flavors. Her new book proves she is not only a great baker, but a fantastic cook. I got the idea of using yogurt as a base for the curry from one of her recipes. From her book I also recently made a delicious Tomato and Raisin Chutney.

It was my first time making chutney, and using this interesting ingredient called asafoetida. I loved it, and will definitely be making other chutneys in the future. Her book has quite a few options, all pretty unique.

ONE YEAR AGO: Panettone, Wild-Yeast Version

TWO YEARS AGO: Turkey Chili Under Pressure

THREE YEARS AGO: Tiramisu Macarons

FOUR YEARS AGO: Cider Mini-Cheesecakes with Caramel Sauce

FIVE YEARS AGO: Rustic Ciabatta and Mini-Meatloaves

SIX YEARS AGO: Green Rice

SEVEN YEARS AGO: Potato-Crusted Italian Mini-Quiches

EIGHT YEARS AGO: Beetroot Sourdough for the Holidays

NINE YEARS AGO: Cod Filet with Mustard Tarragon Crust

TEN YEARS AGO: Soba Noodles: Light and Healthy

ELEVEN YEARS AGO: Potato-Rosemary Bread

24Oct2020

CAULIFLOWER STEAKS WITH OLIVE AND CAPER SALSA

Posted in Vegetarian-friendly, Veggies by sallybr

Nothing irritates a true vegetarian more than giving names like “steak” to a veggie dish to make it more appealing. My apologies, I have no intention of ruffling feathers, it’s just not as sexy to call it “Cauliflower Slices.” I’ve made a version of it in the past, but this one is so much better that it almost makes me want to go back and delete that post. This is cauliflower steak done to perfection, and I thank my friend Eha for introducing it to me. It will go in our regular rotation. For sure.

CAULIFLOWER STEAKS WITH OLIVE AND CAPER SALSA
(adapted from Cook Republic)

for the cauliflower:
1 head of cauliflower
3 tablespoons olive oil

for the salsa:
60g pitted green olives
2 tablespoons baby capers, drained
1/2 teaspoon red chilli flakes
chopped fresh parsley to taste
20ml extra virgin olive oil
juice of half a lemon
salt and pepper to taste

Heat oven to 325FC. Cover a baking dish with aluminum foil and drizzle with one tablespoon of olive oil. Place the cauliflower on a chopping board, resting on the stalk. Holding the head gently, slice the cauliflower into 5-6 thick slices (each about 1 inch wide).
Place the cauliflower slices on the prepared baking sheet. Drizzle the top with remaining olive oil.

Roast for 30 minutes. Increase oven temperature to 425F. Roast for a further 15-20 minutes at this higher temperature till the cauliflower is starting to char and brown nicely. Remove from the oven and set aside.

Place all ingredients for the salsa in a small bowl. Whisk very well. Spoon prepared salsa over the cauliflower steaks. Sprinkle with a pinch of sea salt flakes, freshly ground black pepper and chopped parsley.

ENJOY!

to print the recipe, click here

Comments: My only modification to the recipe was to reduce the amount of olive oil in the salsa and add lemon juice. For my taste, the olives add enough luscious fat, and the salsa tasted lighter and “brighter” with less oil and some extra acidity. Go with what rocks your own boat. Your kitchen, your rules.

What is wonderful about this recipe is the method to roast it. Lower temperature first, don’t mess with it, allow it to cook at a slow pace. Then increase the temperature and take it as far as you like. The salsa, cold and tangy, on top of that perfectly cooked slice of cauliflower? Perfection on a plate. I urge you to give this a try.

Eha, thanks so much for introducing me to this recipe in particular,
and to Cook Republic. I am following…

ONE YEAR AGO: Twice-Cooked Eggplant

TWO YEARS AGO: Turkey Burger, Japanese-Style

THREE YEARS AGO: Pumpkin Macarons

FOUR YEARS AGO: Slow-Cooked Whole Chicken

FIVE YEARS AGO: Chocolate Zucchini Cake with Chocolate Frosting

SIX YEARS AGO: Pecan-Crusted Chicken with Honey-Mustard Dressing

SEVEN YEARS AGO: Bewitching Kitchen on Fire!

EIGHT YEARS AGO: Cashew Chicken Lettuce Wraps

NINE YEARS AGO: Chiarello’s Chicken Cacciatore

TEN YEARS AGO: Donna Hay’s Thai-Inspired Dinner

ELEVEN YEARS AGO: Panettone

10Oct2020

CURRIED SWEET POTATO FRITTERS

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

This is a wonderful take on sweet potatoes, that you could conceivably serve as a little appetizer, if you make them slightly smaller and use a lighter hand on the yogurt topping. Using cookie cutters to shape the patties makes the presentation very uniform and appealing, but of course if you don’t want to go through that step, simply add portions to the hot oil. They will be rustic but there’s really nothing wrong with that.

CURRIED SWEET POTATO FRITTERS
(adapted from Tea Time Magazine, November-December 2020)

for yogurt sauce:
1/3 cup yogurt
1 tsp agave nectar
1/8 tsp ground cardamon
1 Tbs lemon juice
pinch of salt

for fritters:
2 cups sweet potato, peeled and grated
1 egg
1/4 cup all-purpose flour
1/2 tsp curry powder
1/2 tsp salt
olive oil for shallow frying

Make the yogurt by mixing all ingredients in a small bowl, and keeping in the fridge until serving time.

Stir together all ingredients for the fritters (except olive oil) in a large bowl. Place a 2-inch cookie cutter over a baking sheet lined with parchment paper. Place a little over 1 tablespoon of the sweet potato mixture inside the cutter, patting it flat. Carefully remove the ring and make a second one. Use all the potato mixture, you should have between 8 and 10 fritters. Refrigerate to firm the mixture up for about 20 minutes.

Heat the olive oil in a large non-stick frying pan and sautee the little cakes on both sides until golden brown. Drain on paper towels, and serve with a dollop of the yogurt sauce on top. You can keep the fritters in a low-oven for a while if needed.

ENJOY!

to print the recipe, click here

Comments: You can make the little patties way in advance and keep them in the fridge. In fact, I recommend you do that because they will keep their shape better as you cook them. I did not want to make them too thin, because they would get too soaked in oil, so after sauteeing both sides, I placed them in a 350F oven for about 10 minutes.

When I make them again, I will go Pollock on the sauce, I think it will look pretty cool that way. And yes, this will undoubtedly be one of those recipes to show up regularly in our kitchen. We both loved it!

ONE YEAR AGO: Miso and Sesame Roast Chicken with Revelation Quinoa

TWO YEAR AGO: Incredibly Simple Times Four

THREE YEARS AGO: Parsnip, Coconut and Lemongrass Soup

FOUR YEARS AGO: In My Kitchen, October 2016

FIVE YEARS AGO: Paleo Moussaka

SIX YEARS AGO: In My Kitchen, October 2014

SEVEN YEARS AGO: In My Kitchen, October 2013

EIGHT YEARS AGO: Bourbon and Molasses Glazed Pork Tenderloin

NINE YEARS AGO: Crimson and Cream Turkey Chili

TEN YEARS AGO: Taking a break from the nano-kitchen

ELEVEN YEARS AGO: Chocolate Chip Cookies

23Sep2020

ROCKING THE ZUCCHINI BOAT

Posted in Side dishes, Small Dishes, Veggies by sallybr

This recipe is perfect to put those very large zucchini to use. Maybe they grew a couple of days too long in your backyard, or they were sitting neglected at the grocery store (size-shaming is a cruel thing in the Cucurbitaceae world). For this recipe, a delicate, small creature just won’t be as good.

MEDITERRANEAN-STYLE ZUCCHINI BOATS
(from the Bewitching Kitchen, inspired by Foodie Crush)

3 large zucchini (yes, LARGE)
3 fresh sausage links of your choice (I used chicken/apple)
2 tablespoons olive oil
1 shallot, minced
sundried tomatoes packed in oil, drained, to taste (probably 1/3 cup or so)
kalamata olives, pitted, coarsely chopped, to taste (another 1/3 cup or so)
1 to 2 tablespoons capers
fresh basil, minced
salt and pepper
1/2 cup almond flour
1 egg
1/3 cup grated Parmigiano-Reggiano cheese, divided

Heat the oven to 375°F.

Slice the zucchini in half lengthwise. Scoop out the pulp, coarsely chop, and reserve.
In a large skillet, heat the oil over medium-high heat. Add the shallot and the sausages (remove them from the casing, and crumble) and cook for 5 minutes, stirring and breaking it up into smaller pieces. Add the reserved chopped zucchini pulp and cook until the meat is cooked and the zucchini tender. Season with salt and pepper.

At this point, you have two options, keep it coarse the way it is, or run it BRIEFLY in a food processor. I decided to do this extra step because I wanted a smoother texture to fill the zucchini, but I admit it is a bit of a hassle. Skip this step if you are in a hurry, the dish will be a little more rustic, but nothing wrong with it.

Whatever you decide to do, stir in the mixture the egg, almond flour, sundried tomatoes, kalamata olives, basil and almost all the cheese. Reserve some to sprinkle on top. Spoon the stuffing into the zucchini boats and place in a suitable baking dish. Sprinkle with grated Parmigiano.

Cover tightly with foil and bake for 30 minutes. Uncover and bake for 10-15 more minutes, or until the top is golden brown.

ENJOY!

to print the recipe, click here

Comments: If you do the food processor step, it will be a two to three pulses kind of thing. You will be asking yourself… did I really dirty my food processor for just these three little pulses? Yes, you did. But that brief encounter with the blades makes the texture super nice, and in my opinion, worth the trouble.

Quite often when you see recipes for stuffed vegetables, they involve a dense blanket of melted cheese covering everything. Not the case here. The cheese is a minor component in the mixture and a sprinkle on top. I imagine that a vegetarian version could depart from this one, using mushroom ragu in place of the sausage, but we really liked it exactly this way. A serving of couscous, a little salad, and we called it dinner…