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.

Kalyn, thank you for yet another great low-carb recipe!

ONE YEAR AGO: Springtime Cupcakes

TWO YEARS AGO: Eggplant-Hummus Phyllo Rolls

THREE YEARS AGO: Happy Easter!

FOUR YEARS AGO: Brioche Pepin

FIVE YEARS AGO: Sakura Buche du Printempts

SIX YEARS AGO: Clay Pot Roast Chicken

SEVEN YEARS AGO: In My Kitchen, April 2017

EIGHT YEARS AGO: Secret Recipe Club: Chicken Korma and a Bonus Recipe

NINE YEARS AGO: Josey Baker’s Olive Bread

TEN YEARS AGO: Almonds, A Cookbook Review

ELEVEN YEARS AGO: Pomegranate-Molasses Glazed Carrots

TWELVE YEARS AGO: Codruta’s Rolled Oat Sourdough Bread

THIRTEEN YEARS AGO: Roasted Corn and Tomato Risotto

FOURTEEN YEARS AGO: Light Rye Bread

2Mar2024

FOR THE LOVE OF BROCCOLI

Posted in Soups, Vegetarian-friendly, Veggies by sallybr

Three old recipes, and a new one for you today. We have broccoli at least once weekly, and these are the recipes in rotation because we never get tired of them. Contrary to many people, we are not too wild about simply roasting broccoli because for my taste it gets a little too harsh and bitter. I much rather enjoy it in different ways, although if you invite me over for dinner and serve me roasted broccoli, I will lick my plate clean, no worries. Let’s start with the new recipe, a super simple Broccoli Soup. No cream, no special ingredients, it is simple, light and delicious…

LIGHT BROCCOLI SOUP

LOW-FAT BROCCOLI SOUP
(slightly adapted from The Spruce Eats)

1 tablespoon olive oil
1 shallot, chopped
1 stalk celery, chopped
1 medium Yukon Gold potato, peeled and cubed
4 cups broccoli, chopped
2 cups vegetable broth
1 cup almond or oat milk

Heat oil on medium heat in a large stockpot. Sauté the shallot and celery for 3 to 4 minutes, until fragrant. Add the cubed potato, broccoli, broth, and milk. Bring to a boil. Reduce heat, cover, and simmer for 20 minutes, or until all the vegetables are tender.

Allow the soup to cool slightly. Transfer to a blender and blend until smooth in two batches. Return the blended soup to the pot and heat gently until ready to serve.

Top with croutons or sautéed almonds, whatever your heart desires.

ENJOY!

to print the recipe, click here

Comments: So far I’ve made this soup three times, and it’s been perfect each time. It has a very creamy texture, maybe it is that small amount of potato speaking. Truly magical. Try it, if you want a light but luscious soup for your dinner. Now moving on to the three oldies but goodies…

SMASHED BROCCOLI WITH CHEESE

This was originally posted last year (check the post here). It was already in the Incredibly Simple files, but I simplified it further by steaming the broccoli in the microwave, using a plastic cover recommended by my friend Marie Louise (click here to see it). I place the florets in a microwave-safe plate, with just enough water clinging to the surface from washing the florets. Place the over on top and steam for 1 minute. If already getting tender, I proceed with the smashing and roasting with cheese as described in the post. If still too tough, hear a few more seconds in the microwave.

PAN-STEAMED BROCCOLI, ANY WAY YOU LIKE

Basic method described in this post. I usually keep it super simple. In the final 3 minutes of cooking I whisk a little olive oil with lemon juice in a small bowl. Sprinkle some salt. When the broccoli comes out of the pan, into a serving bowl it goes, and my little dressing is poured on top while the broccoli florets are super hot still. How often can you have a flavorful side dish that is ready in…. 8 minutes total? You can season it in the end in countless ways – miso, as in my post, vinaigrettes, sesame oil, anything goes.

BROCCOLI PUREE A LA JACQUES PEPIN

Not the best picture I’ve ever taken, but this is truly delicious and I make it often. The original post is from 2014, so yes, I’ve been making it for 10 years (click here for full recipe). I now omit the brown butter and after cooking the broccoli florets until tender in salted water, I process them with full-fat yogurt, salt, pepper, and if needed a bit of the cooking water. I rarely need the water, usually I just adjust the consistency with yogurt. The spinach goes into the processor raw. I eye-ball everything, taste as I go. Once the consistency is right and the seasoning to my liking, it goes into a serving dish. If I want a little more richness, I sprinkle cheese on top and bake it until the cheese melts a bit.

ONE YEAR AGO: Spanakopita, Crackers and the Adventure of Phyllo Dough

TWO YEARS AGO: Chicken Noodle Soup

THREE YEARS AGO: Floral Chocolate Stick Cookies

FOUR YEARS AGO: Sally’s Spicy Mango and Coconut Macarons

FIVE YEARS AGO: Bouillabaise for a Chilly Evening

SIX YEARS AGO: Bergamot-Cherry Macarons

SEVEN YEARS AGO: Roasted Veggies with Queso Cotija Dressing

EIGHT YEARS AGO: Creamy Broccoli and Mushroom Casserole

NINE YEARS AGO: Maple Walnut Biscotti

TEN YEARS AGO: Barley Risotto with Peas

ELEVEN YEARS AGO: Oatmeal Fudge Bars

TWELVE YEARS AGO: Cauliflower Steaks

THIRTEEN YEARS AGO: Soft Spot for Chevre

FOURTEEN YEARS AGO: Quick sun-dried Tomato Crostini

13Feb2024

BAJRA DOSA

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

I consider this a work in progress… This was my second attempt, the first was quite catastrophic, if I am to be honest. The recipe, as well as a very detailed video, is available at Naturally Nidhi, a blog I love and always teases me into expanding my cooking horizons. You will need millet flour, and a special skillet - tava is the real thing – but I used a non-stick crepe pan. I loved the flavor and the texture, even if my dosa did not look nearly as perfect and gorgeous as Nidhi’s.

INSTANT BAJRA DOSA
(slightly modified from Naturally Nidhi)

1/2 cup bajra (pearl millet) flour
1/2 cup water
Batter:
1/2 carrot , grated
1 tbsp cilantro , finely chopped
1 green chili , finely chopped
1/4 tsp cumin seeds
1/2 tsp salt , adjust to taste
1 cup water
oil or ghee to drizzle over the dosas while cooking

Mix together the bajra flour and 1/2 cup water. Let this rest covered on the countertop for about an hour. This will help the bajra flour soak up the water and ensure the dosa doesn’t have any cracks. Once soaked, add in the remaining water, vegetables, and spices. Mix well. The consistency of the batter should be thin and runny. Make sure you only add the salt once you’re ready to make the dosas.
Heat a nonstick pan until it is very hot. To check if the temperature is right, sprinkle some water on it and it should sizzle immediately.

Wipe off the water from the tava or crepe pan. Stir the dosa batter to ensure it doesn’t settle, make sure to do this everytime before you transfer it to the pan. Pour about 1/4 cup of the water in a circular motion from about 8 inches above the surface of the pan. You should immediately see a net shape form. If there’s large holes, you can pour a little extra batter to fill the big gaps.

Turn the gas to medium-low flame, pour a tsp of oil or ghee over the dosa, and be patient as you let it become golden brown and crisp. Once you see brown spots on the top of the netting, the dosa is ready. Carefully scrape it from all sides and fold gently.

ENJOY!

to print the recipe, click here

Comments: I first made it with Bob Mill’s millet flour, and that did not work very well, so I tried it again with a different type of flour and had better results. I ordered it here. The pan needs to be very hot when you first add the watery batter, but then, if you are using a crepe pan, make sure to reduce the heat and be patient. Cook it until it is looking dry all the way from edges to center. That will ensure the dosa won’t be doughy and uncooked in the center. And it will fold nicely when you use a spatula to do so. I feel that I need to practice more, but I am a lot more confident after my first failed attempt. Make sure to watch Nidhi’s video that shows exactly how to pour the batter, so that you get a lacy pattern as it cooks. It is not easy to cook something you’ve never had and that is also quite different from the food you grew up with. But I love the challenge!

Make sure to visit Nidhi’s blog, it is a fascinating source of recipes and information…

ONE YEAR AGO: Pecan Sourdough Dressed Up for Party

TWO YEARS AGO: Tiramisu Tart

THREE YEARS AGO: Joy Cookie Club: Valentine’s Day

FOUR YEARS AGO: Uttapam, White Lentil and Rice Flatbread

FIVE YEARS AGO: Valentine’s Day Sweetheart Cookies

SIX YEARS AGO: Fesenjan, Fast-Food Style

SEVEN YEARS AGO: Lavender Macarons with White Chocolate Ganache

EIGHT YEARS AGO: Raspberry Chocolate Truffles

NINE YEARS AGO: Red Velvet Cupcakes

TEN YEARS AGO: Happy Valentine’s Day!

ELEVEN YEARS AGO: A Few Blogging Issues

TWELVE YEARS AGO: Dan Dan Noodles

THIRTEEN YEARS AGO: Sophie Grigson’s Parmesan Cake

FOURTEEN YEARS AGO: Antibiotics and Food

16Jan2024

INCREDIBLY SIMPLE TIMES FOUR

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

It’s been quite a long time since I shared recipes that are so easy, it’s hard to call them as such. Come to think of it, my most recent post in this series was from May last year (check it out here). So, without further ado, let’s get this ball rolling!

APPLE-PROSCIUTTO APPETIZER

Get some apples, cut them in wedges, any thickness you like. Sit the slices over a couple of crisp Romaine lettuce leaves cut the same size as the apples. Place a slice of cheese on the other side, roll it all together with prosciutto. Sit on a serving plate and drizzle balsamic vinegar reduction (store-bought is totally fine).

AIR-FRIED BRUSSELS SPROUTS

Use small sprouts, if you can find them. Cut them in half. Place them in a bowl with very hot water for 10 minutes. Drain. Coat them lightly with olive oil, season with salt and pepper. Air-fry at the highest temperature your fryer goes, until golden brown. Probably 15 to 20 minutes. Shake them around every once in a while. I drizzled a little balsamic reduction when I served them. Love that ingredient so much… If you don’t have an air-fryer, simply use your oven at 420F.

YUKON GOLD ROAST POTATOES

Cut each potato in half. Place them in cold salted water and boil gently for 12 minutes. Drain. Drizzle olive oil over a baking sheet that can hold them in one single layer, covered with aluminum foil (non-stick foil works great). Place them cut side down, season lightly with salt and herbes de Provence. Roast them at 420F without moving them for 20 minutes, then flip them around and roast for 5 to 10 minutes more.

ZA’ATAR AIR-FRIED EGGPLANT

I don’t bother salting eggplant anymore, but you can if you prefer. Cut the eggplant in half, score it with a sharp knife in a diamond pattern to expose the flesh. Mix a little olive oil with lemon juice, salt and za’atar. Brush all over the surface, then air-fry at 385F for 25 minutes, until the flesh is cooked, test with a fork.

I hope you enjoyed this small collection of super easy recipes. The apple appetizer is really delicious, I was inspired by a recent show from Molly Yeh (Girl Meets Farm) to make them. Normally I am not too fond of prosciutto without cooking it (like on pizza), but in that recipe it worked nicely with the apples providing nice texture.

ONE YEAR AGO: Zucchini-Prosciuto Parcels

TWO YEARS AGO: Double Peanut Sourdough Loaf

THREE YEARS AGO: Fennel-Rubbed Shrimp in Light Coconut Sauce

FOUR YEARS AGO: Puff Bread Balls, Two Salads and a Cookbook Review

FIVE YEARS AGO: Pistachio-Caramel and Apple Mousse Cakes

SIX YEARS AGO: La Couronne Bordelaise

SEVEN YEARS AGO: A Special Birthday Dinner

EIGHT YEARS AGO: Duck Confit for a Special Occasion

NINE YEARS AGO: Tuscan Grilled Chicken and Sausage Skewers

TEN YEARS AGO: Celebrate Wednesday with Pork Tenderloin & Apples

ELEVEN YEARS AGO: Salmon Wellington

TWELVE YEARS AGO: The Green Chip Alternative

THIRTEEN YEARS AGO: Weekend Pita Project

FOURTEEN YEARS AGO: Let it snow, let it snow, eggs in snow

17Nov2023

THAI CARROT AND SWEET POTATO SOUP

Posted in Soups, Vegetarian-friendly, Veggies by sallybr

It is not that common for me to rave about a soup, but this one leaves me no other option. Absolutely delicious, super simple to prepare, just a few ingredients give it a lift from the humble to extraordinary. I modified it quite a bit to accommodate food sensitivities, but whatever you do, do not change the almond topping. Tamari-Roasted Almonds. Superb!

THAI CARROT AND SWEET POTATO SOUP WITH TAMARI-ROASTED ALMONDS
(adapted from cookieandkate)

2 tablespoons olive oil
3 ribs celery, diced
1 tablespoon minced fresh ginger
1 tablespoon red curry paste
4 cups low-sodium vegetable broth
¼ cup raw almond butter
3 cups diced peeled carrots
3 cups diced peeled sweet potatoes
1 teaspoon fine-grain sea salt
Freshly ground black pepper
1/2 cup raw almonds, finely chopped
1 heaping tablespoon tamari
Fresh lime juice

Make the roasted almonds. Heat oven to 325F. Mix almonds with tamari, spread over a small baking sheet covered with aluminum foil. Roast for 10 to 12 minutes, until fragrant and starting to get some color. Reserve.

To make the soup: In a large pot, heat the olive oil over medium heat. Add the celery and ginger and sauté for a couple of minutes, until fragrant. Stir in the curry paste. In a small bowl, whisk together some of the broth with the almond butter until smooth. Add the mixture to the pot, along with the carrots, sweet potatoes, salt, and remaining vegetable broth. Stir until combined.

Bring the soup to a simmer and cook for 20 to 30 minutes (depending on how small you cut your pieces), until the vegetables are fork-tender. Transfer the soup to a blender (a Vitamix would be awesome here), and blend in batches until super smooth. If too thick, add more vegetable broth or water. Transfer the soup back to the pot and reheat if necessary.

Serve the soup with some almonds on top and squeeze a little fresh lime.

ENJOY!

to print the recipe, click here

Comments: This is a vegan soup, so if you need to entertain someone who follows this type of nutrition, this would be an excellent choice. Hearty, flavorful, satisfying, perfect in taste and texture. As the weather cools down, soup becomes more and more attractive. We enjoyed it with sourdough bread, a little ham and a fried egg, so let’s say it was not even close to vegan by the time we were done… I highly recommend that you incorporate the tamari-roasted almonds in your cooking, it would go well with many different soups, salads, and even pasta.