A DUET OF VEGGIES

Posted in Salads, Vegetarian-friendly, Veggies by sallybr

I love Delicata squash, but it is not easy to find at the grocery stores in our town. My first recipe incorporates the squash as a salad ingredient, still warm from the oven, although it will be equally tasty served cold. The second calls for Brussels sprouts, much more widely available. A super simple way to cook it, I hope you’ll give it a try.

ROASTED DELICATA SQUASH SALAD
(from the Bewitching Kitchen)

for the salad:
2 small Delicata squash, halved lengthwise and seeded, cut into ½-inch pieces
olive oil, for drizzling
a handful of pepitas
3 cups baby spinach leaves
1 Granny Smith Apple, peeled, cored and diced
a handful of dried cranberries
salt and freshly ground black pepper

for the dressing:
3 tablespoons extra-virgin olive oil
2 tablespoons apple cider vinegar
1/2 teaspoon Dijon mustard
1/2 teaspoon maple syrup
salt and freshly ground black pepper to taste

Toast the pepitas on a small pan with a smidgen of olive oil and a touch of salt. When fragrant, remove to a bowl and let them cool.

Heat the oven to 425°F and line a baking sheet with parchment paper. Place the squash on the baking sheet, drizzle with olive oil and sprinkle with salt and pepper. Toss to coat and roast until the squash is golden brown on all sides, about 25 minutes.

Make the dressing: In a small bowl, whisk together the olive oil, apple cider vinegar, mustard, maple syrup, and a pinch of salt and pepper. Set aside.

Assemble the salad: Combine the spinach, toasted pepitas, cranberries and apples. Add half the dressing, toss to coat well. Add the warm roasted squash, drizzle the leftover dressing, gently toss everything together, so that the spinach gets slightly wilted by the warm squash. Adjust seasoning if needed with salt and pepper. Serve right away.

ENJOY!

to print the recipe, click here

Comments: You can definitely roast the squash and just serve as a side dish for a nice dinner. I do not peel Delicate, the skin is tender enough that I don’t mind eating it. This was a hearty salad, that we enjoyed with roast chicken thighs.

And now, for a real super simple recipe that will go into our regular rotation.

CHEESY BRUSSELS SPROUTS

CHEESY ROASTED BRUSSELS SPROUTS

Cook whole sprouts in gently boiling salted water for 8 minutes.

Drain and place on paper towels to dry.

Cut each sprout in half.

Transfer to a bowl and coat them with olive oil, seasoning lightly with salt and pepper.

Line a baking sheet with aluminum foil, place the sprouts as a single layer, cut side down.

Roast at 425F for 15 minutes.

Add grated Parmigiano cheese all over and roast for another 15 minutes, or until the cheese is golden brown.

Keep an eye on it, you don’t want the cheese to burn.

to print, click here

Comments: This was a real nice way to get tender sprouts with no bitterness and the right amount of char. It may seem a bit fussy to cut them in half after cooking, but I think it was worth the small effort. If they are cut in half before simmering they do not retain the shape well and get a bit too mushy in the end. Of course, this is a matter of personal preference. See what works best for you…

ONE YEAR AGO: That Turkey Bread

TWO YEARS AGO: Compressed Eggplant and Gruyere Slices

THREE YEARS AGO: Charcoal-Painted Spelt Sourdough

FOUR YEARS AGO: Lime-Ganache Bonbons

FIVE YEARS AGO: The Dobos Torte

SIX YEARS AGO: Coffee-Caramel Entremet Cake

SEVEN YEARS AGO: Fennel Soup with Almond-Mint Topping

EIGHT YEARS AGO: Eataly

NINE YEARS AGO: Spaghetti Squash Perfection

TEN YEARS AGO: Skinny Eggplant Parmigiana

ELEVEN YEARS AGO: Supernova Meets Wok

TWELVE YEARS AGO: 500 Posts and The Best Thing I ever made

THIRTEEN YEARS AGO: Back in Los Angeles

FOURTEEN YEARS AGO: White House Macaroni and Cheese

FIFTEEN YEARS AGO: Korean-Style Pork with Asian Slaw

4Nov2024

JAPANESE VEGETARIAN CURRY

Posted in Vegetarian-friendly, Veggies by sallybr

Another intriguing recipe published by my friend Josette, that I knew I had to make right away. It took me just the time to order a special curry powder online, once it arrived I went to work.

JAPANESE VEGETARIAN CURRY
(slightly modified from thebrookcook)

3 T vegetable oil, divided
8 oz mixed mushrooms, torn or sliced into 2″ pieces
Kosher salt and freshly ground pepper
1 shallot, minced
2 large carrot, peeled, sliced on a diagonal 1/2-inch thick
2 celery stalks, sliced on a diagonal 1/2-inch thick
1 (1 1/2-inch) piece ginger root, peeled, finely chopped
6 cups vegetable broth
2 cups butternut squash, peeled, cut in 1-inch pieces
1 sweet potato, peeled, cut in 1-inch pieces

For the curry roux:
2 T unsalted butter
2 T olive oil
4 T all-purpose flour
3 T S&B curry powder
1 tsp garam masala

parsley leaves to taste
1 T honey

Heat 2 tablespoons of the oil in a large pan over medium to medium-high. Cook mushrooms, tossing occasionally, until golden brown, about 5 minutes; season with salt and pepper. Transfer to a small bowl; reserve pan.

Heat remaining tablespoon of oil in reserved pan over medium. Add shallot, carrot, and celery and season with salt and pepper. Cook, stirring occasionally, until vegetables are slightly softened and onion is translucent, 6–8 minutes. Add ginger and cook, stirring, until fragrant, about 2 minutes. Pour in broth and bring to a boil.

Reduce heat and add butternut squash, sweet potato and mushrooms; simmer gently until liquid is reduced by a third and vegetables are very tender, about 25 minutes.

While the sauce is reducing, make the curry roux. Melt butter and oil in a small pan over medium heat. Whisk in flour and cook, whisking often, until roux is light golden brown, 5–8 minutes. Stir in curry powder and garam masala and cook, stirring, until very fragrant, about 1 minute. Remove from heat; set curry roux aside.

Once the sauce has reduced and the vegetables are tender, whisk in honey and reserved curry roux until incorporated and roux is lump-free. Simmer, whisking occasionally, until sauce is thick enough to coat the back of a spoon, 5–10 minutes.

Serve over rice or the side dish of your choice.

ENJOY!

to print the recipe, click here

Comments: I love getting to experiment with new ingredients, and once I realized that this curry powder would be key for the traditional flavor, I had to order it. It is a mild curry, but indeed very flavorful. I was pleasantly surprised by the smell once I opened the tin. You can make the whole dish in advance and maybe thicken it with the roux right before serving. I omitted garlic, which you should add if you like, and I took the liberty of adding some parsley in the very final moments of simmering. We had it over tahdig rice (my quick version that I make often), and it was a great diner for a rainy Saturday dinner. In which Halloween was over, but election anxiety was at its highest. Go out and vote, make your voice heard!

Thank you, Josette!

ONE YEAR AGO: Butter Chicken Meatballs

TWO YEARS AGO: Lace-Decorated Sourdough

THREE YEARS AGO: Incredibly Simple Carrots

FOUR YEARS AGO: Sarah Bernhardt’s Cookies

FIVE YEARS AGO: A Really Big Announcement

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

SEVEN YEARS AGO: Monday Blues

EIGHT YEARS AGO: A New Way to Roast Veggies

NINE YEARS AGO: Two Takes on Raspberries

TEN YEARS AGO: Spice Cake with Blackberry Puree

ELEVEN YEARS AGO: Own Your Kitchen with Cappuccino Panna Cotta

TWELVE YEARS AGO: Chicken Parmigiana, the Thriller

THIRTEEN YEARS AGO: Wild Mushroom Risotto

FOURTEEN YEARS AGO: Tartine Bread: Basic Country Loaf

FIFTEEN YEARS AGO: Pugliese Bread

24Jul2024

A TYPICAL DINNER AT THE BEWITCHING KITCHEN

Posted in Poultry, Rice and Grains, Salads, Veggies by sallybr

For the most part our food is super simple. We always opt for a main dish that involves meat (although about one day each week we go the vegetarian route), a starchy side, and veggies. We alternate cooking days, but both of us follow this approach for our meals. Today I share the exact dinner we had a couple of days ago, all preparations are simple and I’ve done them so often I don’t even need to look at the recipes.

STARTING WITH THE MAIN DISH

GRILLED CHICKEN THIGHS WITH YOGURT PAPRIKA MARINADE
(from The Bewitching Kitchen)

6 chicken thighs
1/2 cup yogurt (low-fat or full-fat)
1 tablespoon paprika
1 tsp salt
1 tablespoon agave nectar
squirt of lemon juice
drizzle of olive oil

Make the marinade by mixing all ingredients from yogurt to olive oil. Whisk well, add to the pieces of chicken, massaging them to coat well. Place in the fridge for at least a couple of hours.

When ready to grill, remove from the marinade, season lightly with additional salt (omit that if you ar not a “salt person”), and grill until done, on both sides.

ENJOY!

to print the recipe, click here

Comments: I make these all the time, actually. The paprika amount might seem excessive, but trust me, it is not. You can use part of it as smoked paprika, I just don’t like to use the full amount as the smoked version because I find it overpowering. They turned out very moist and tender. I tend to eye-ball everything, just making sure the pieces of chicken are well coated with the marinade until grilling time. If I remember, I go back and move them around a bit in the bag. Honey works in place of the agave nectar, and you can add garlic if you are a fan…

Moving on, the side dishes…

This is a total non-recipe. Slice juicy tomatoes, drizzle olive oil, balsamic vinegar, salt and pepper to taste. You are done! We are addicted to this, it shows up at our table very very often…

For the broccoli recipe, which I made probably once every week, click here. SIX MINUTES. Perfect broccoli every time. The version I make all the time is even simpler than the one from the past. After the broccoli is cooked for the total of 6 minutes, I transfer to a bowl, drizzle lemon juice and olive oil, eye-balling it all. Adjust seasoning with salt and pepper. DONE.

For my quick version of Persian rice, click here. Another constant presence at our table, as Phil simply adores it. So there you go, a typical dinner “chez nous”, I hope you incorporate some of these dishes into your weekly rotation!

ONE YEAR AGO: Rolled Buttercream

TWO YEARS AGO: Miso-Ginger Turkey Meatballs with Cabbage “Noodles”

THREE YEARS AGO: Smoked Shrimp Tacos with Roasted Jalapeño Salsa

FOUR YEARS AGO: Corn Fritters

FIVE YEARS AGO: Minnie Macarons

SIX YEARS AGO: Air-Fried Mexican Meatloaf

SEVEN YEARS AGO: Mimi’s Sticky Chicken, a Call from my Past

EIGHT YEARS AGO: Perfect Soy-Grilled Steak

NINE YEARS AGO: The Devil’s Bread

TEN YEARS AGO: Heart of Palm Salad Skewers

ELEVEN YEARS AGO: Potluck Frittata and Lavoisier

TWELVE YEARS AGO: Home-made Corn Tortillas

THIRTEEN YEARS AGO: Whole-Wheat Spaghetti with Peanut Sauce

FOURTEEN YEARS AGO: Brigadeiros: A Brazilian Party!

FIFTEEN YEARS AGO: Lemony Asparagus

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.

ONE YEAR AGO: Lobster Risotto with Mushrooms and Tarragon

TWO YEARS AGO: Air-Fried Cauliflower with Pomegranate Seeds and Tahini Sauce

THREE YEARS AGO: Pistachio-Rose Donuts

FOUR YEARS AGO: Smoked Chocolate Macarons

FIVE YEARS AGO: Chocolate Celebration Cake

SIX YEARS AGO: Incredibly Simple Times Four, May 2018

SEVEN YEARS AGO: Tangential Quiche with Asparagus and Fennel

EIGHT YEARS AGO: Fakebouleh

NINE YEARS AGO: Yellow Squash Soup

TEN YEARS AGO: Grilled Chicken with Tamarind and Coconut Glaze

ELEVEN YEARS AGO: Chicken-Apricot Skewers

TWELVE YEARS AGO:Asparagus Quiche

THIRTEEN YEARS AGO: Two-stage Pea and Prosciutto Risotto

FOURTEEN YEARS AGO: Mellow Bakers: Corn Bread

7Apr2024

KALYN’S SAVORY ZUCCHINI MUFFINS

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

I’ve been following food bloggers for a very long time. Many stopped blogging, but a few of my favorites still hang on over many years. Kalyn is one blogger who passed the 15-year mark (a milestone I am going to hit in a few weeks…). For the most part she focuses on low-carb recipes and everything I cooked from her blog has been delicious. No lack of flavor, no odd textures. Back in 2022 she shared a recipe for zucchini muffins and I finally made them. They delivered all that she promised. No matter your take on amount of carbs, these are great. The almond flour makes them moist and quite tender. I made a few minor changes from her published version.

FLOURLESS SAVORY ZUCCHINI MUFFINS
(from Kalyn’s Kitchen)

1 small zucchini
2 tsp olive oil
1 tsp Herbes de Provence
salt and black pepper to taste
3/4 cup cottage cheese
1/2 cup coarsely grated Parmesan cheese
8 eggs, well beaten
2 cups almond flour
1/2 cup flaxseed meal
2 T baking powder

Heat oven to 375F.

Cut stem and blossom end off zucchini, then cut in fourths lengthwise. Then on each piece, trim off and discard part of the white center part of zucchini, so you have zucchini strips with skin and about 1/4 inch of white. Cut those pieces into thinner strips, then dice to make small cubes around 1/4 inch square. You will have about 1 + 1/2 cups diced zucchini. Heat olive oil in non-stick frying pan and cook zucchini seasoned with the Herbes de Provence, salt and pepper until it’s softening and just starting to brown, about 3 minutes.

Put cottage cheese in a fine strainer placed in the sink and rinse with cold water, then let it drain well.
Beat the eggs until yolks and whites are well-combined.

In a bowl combine the cooked zucchini, cottage cheese, Parmesan cheese and beaten eggs.
In a smaller bowl mix almond flour, flax seed meal and baking powder.

Mix the dry ingredients into the wet ingredients, adding only part at a time and stirring each time until the mixture is combined. Fill muffin cups, dividing the mixture evenly among 9 muffins cups. Bake about 27 minutes, or until muffins are firm and slightly browned.

ENJOY!

to print the recipe, click here

Comments: I omitted feta cheese because I did not have any. I made bigger muffins and instead of twelve I ended up with nine. These jumbo silicone liners are absolutely great! If you don’t have a jumbo muffin pan, they will still stand upright on a regular baking sheet. You can find a link to get them in Kalyn’s blog, I’ve had mine for a while. Love the colors also, as you might imagine…

They would be pretty nice with chunks of feta in the crumb, so consider adding that. The crumb is very delicate and they are perfect for a light lunch. The muffins freeze well, you can microwave them for 1 minute, and enjoy good as fresh.