First Monday of the month, it’s time to choose my favorite blog post of August.
A no-brainer for me. My favorite post by far was “Hommage to the Sun”
The total eclipse of the sun is one of those things you cannot forget.
To read the full post, click here.
Thank you Sid, for organizing the First Monday Favorite!
If you are a food blogger and would like to participate, drop Sid a line.
To see the contributions from my virtual friends, click on the link below
(comments are shutdown for this post)
I adore the Italian language, so musical and beautiful. Would love to learn to speak Italian, it might very well be a project for after retirement. Brutti ma buoni translates as ugly but good, and of course quite a few recipes match this description. I’ve got one for you today. Cabbage, riced cauliflower, and ground chicken swimming in broth definitely won’t fall into the category of George Clooney as far as looks and charm, but it is mighty good. Actually, I did not expect to enjoy it as much as I did. This is a reasonably filling soup, but quite low in those carbs that in some phases of life are best consumed in moderation. I used a crock pot, don’t worry if you don’t have one. It works well on the stove top. And, if you’d like to make it vegetarian, I bet farro would be amazing in place of the meat. One cup of farro would add about 130 g of carbs to the whole soup, stripping it of its low-carb label. Not that there’s anything wrong with it…
CROCK POT LOW-CARB CHICKEN & CABBAGE SOUP
(adapted from Sugar Free Mom)
2 tbsp olive oil
1 shallot, chopped
1 pound ground chicken
1 tsp Herbes de Provence
1 tsp salt
1 tsp pepper
1 cup canned stewed tomatoes, with their juice
1/2 cup riced cauliflower
3 cups cabbage slaw (I used store-bought)
3 cups beef broth or water
additional salt and pepper to taste
toppings of your choice, a little lemon juice, Sriracha (all optional)
Heat olive oil and saute shallots on medium high heat. Add ground chicken and cook until lightly browned, seasoning with one teaspoon salt and pepper. Add tomatoes, cauliflower, stir well to remove any browned bits from the pan. Transfer to crock pot. Add beef broth, cabbage slaw and cook on high for 3 hours or low for 6 hours. If no crock pot is available, just simmer gently on the stove top for an hour or so until the cabbage is fully tender.
Adjust seasoning and serve with a dollop of yogurt, shredded cheese, or diced avocados. A little bit of Sriracha added to your bowl hurts absolutely nothing. And a squirt of lemon juice.
ENJOY!
to print the recipe, click here
Comments: This soup was my lunch three days in a row. As you might have noticed, I don’t have a problem repeating the same lunch over and over, in fact I find it quite nice to cook a large batch of something in the weekend, and have it ready and waiting. Not wasting time and energy figuring out what to eat at lunch allows me to be more efficient. For instance, I might be able to sneak a few exercises before lunch (got 12 minutes to spare?), or if the schedule is too busy, keep lunch break to a minimum and get back to work right away. At the risk of making some of my friends living in huge cities very jealous, I divulge that it only takes us 8 minutes to go from lab to home. I know… we are spoiled!
Anyway, for this sequential lunches, I varied the toppings. On the first day I added shredded Gruyère, second time around a dollop of yogurt and Za’tar (never get tired of this spice mix). Finally, on the third day I crowned it with diced avocado, a heavy squirt of lemon juice and a touch of Tajin (another spice mix I am quite fond of). The soup got a bit thicker on the third day, but I did not add any water or beef broth to it, just enjoyed it the way it was. If you visit Sugar Free Mom’s site, you’ll noticed she used ground beef, so keep that in mind as an option too. I know this will become part of my regular menu, and not just when I feel the need to go low on carbs. It is delicious!
ONE YEAR AGO: Turkey Stir-Fry with Almond Butter
TWO YEARS AGO: Secret Recipe Club: Tailgating Party!
THREE YEARS AGO: One Million Page Views!
FOUR YEARS AGO: Tlayuda, a Mexican Pizza
FIVE YEARS AGO: Paradise Revisited
SIX YEARS AGO: Feijoada, the Ultimate Brazilian Feast
SEVEN YEARS AGO: Vegetable Milhojas
EIGHT YEARS AGO: Italian Bread
For years, and I mean many years, I’ve been trying to find a recipe from Mario Batali, one that I am sure I watched him prepare on live TV probably mid 90’s. Google searches, cookbook searches, nothing ever gave me the recipe I remember. At some point I started to doubt myself. Did I really see him make it? Maybe I dreamed the whole lemon (literally) thing. Tired of this inner battle, I decided to come with a recipe myself. And I am here to tell you, it worked like a charm! I’ve made this marinade three times over a period of two weeks. Love it. If you are into citric flavors, consider this my gift to you…
GRILLED PORK TENDERLOIN WITH WHOLE-LEMON MARINADE
(from the Bewitching Kitchen)
2 whole lemons, washed, cut in four pieces
1/4 cup olive oil
1 tablespoon Dijon mustard (or to taste)
2 teaspoons honey (or agave nectar, or maple syrup)
salt and pepper to taste
pork tenderloin, butterflied
Place all ingredients (except pork, obviously) in a food processor or blender. Blend until reasonably smooth. You will have the lemon pieces still pretty evident. Don’t worry about it.
Add the meat into a bag, cover with the marinade and leave it for a few hours in the fridge or for one hour at room temperature.
Scrape most of the marinade off, season the meat lightly with a bit more salt and grill until cooked the way you prefer. We like our pork beyond medium-rare, so we go for a total of 16 minutes on a super hot grill.
Allow the meat to rest, cut in thin slices and serve.
ENJOY!
to print the recipe, click here
A peek inside the blender
Comments: This is a hit of lemon like no other. I’ve used both food processor and blender to make it, not sure which one I prefer. They both worked well, I think the blender is easier to clean, but make sure yours can handle the job of dealing with a whole lemon. Our Vitamix doesn’t even blink. Not that a blender has eyes, but oh, well. Figuratively speaking. On the third time making this marinade, I used one lemon and one lime. You can see the specks of lime green in the photo above. It brightens up the flavor even more, but I advise you to start with lemons alone and see how you like it. As if you are cooking Mexican food, go for the Serrano first, to see if you can handle the Habanero… 😉
I also used the exact same marinade on chicken thighs. The method is my default. Skin down on a roasting pan covered with aluminum foil for 45 minutes to 1 hour at 300 F, then flip the pieces over, remove the foil and increase the temperature to 400 F until the skin is all brown. A final encounter with the broiler if you are so inclined.
We really love the intensity of the lemon flavor in this preparation. Quite evident, particularly in the pork tenderloin. I know this will be in our constant rotation, as both types of protein (pork tenderloin and chicken thighs) are favorites, I make each once per week, almost without fail. For the pork, I can make the marinade at lunch time, leave the meat in the fridge and have dinner ready in less than 30 minutes. Chicken thighs are usually a weekend thing, but come to think of it, if I adapt it for sous-vide, that too can be at our table on a weeknight. Stay tuned!
Pinning is caring!
😉
ONE YEAR AGO: Tomato and Cucumber Salad with Almond Vinaigrette
TWO YEARS AGO: Eggplant Tomato Stacks
THREE YEARS AGO: The Couscous that Wasn’t
FOUR YEARS AGO: Apple-Cinnamon Bread
FIVE YEARS AGO: Blueberry Galette
SIX YEARS AGO: In My Kitchen, August 2011
SEVEN YEARS AGO: Journey to a New Home
EIGHT YEARS AGO: Friday Night Dinner
For those living in certain areas of the United States, August 21st marked a very special day. A total eclipse of the sun was visualized all the way from Oregon to South Carolina. I remember watching a solar eclipse in Brazil with my Dad when I was very young. I’ve always thought it was a total eclipse, but it turns out in São Paulo it was more around 75% coverage of the sun by the moon. Still, we darkened pieces of glass with smoke from a candle, a popular home-made strategy those days to be able to follow the event. Honestly, I don’t remember much from the actual eclipse, more the excitement of getting ready for it. Until now, I was not aware of the striking difference between a 95% eclipse to what is described as “totality.” Here is my advice: if you ever have a chance to place yourself in the path of totality, do not hesitate. It is totally worth it (pun intended).
Our town was within driving distance to the path of totality. One of our colleagues organized a one-day scientific meeting on Membrane Biochemistry on August 20th, so that next day all participants could drive to their chosen spot to visualize the event. The meeting started on Sunday at 9am, and yours truly was asked to bake something as a breakfast treat to the participants. After I stopped hyperventilating about it, I went with the suggestion of my friend Denise, and baked a cake from Mary Berry, the goddess behind The Great British Bake-Off. Its bright yellow color would pay tribute to the sun in all its glory…
LEMON DRIZZLE CAKE
(from Mary Berry)
for cake:
225g (8 oz) butter , softened
225g (8 oz) sugar
275g (10 oz) self-rising flour
2 teaspoons baking powder
4 eggs
4 tablespoons milk
finely grated rind of 2 lemons
for topping:
175g (6 oz) granulated sugar
juice of 2 lemons
Cut a rectangle of non-stick baking parchment to fit the base and sides of a 12 x 9 x 1 ½ inches baking pan. Grease the pan and then line with the paper, pushing it neatly into the corners of the tin. Heat the oven to 325°F.
Measure all the cake ingredients in a large bowl and beat well for about 2 minutes until well blended, an electric mixer is best for this but of course you can also beat by hand with a wooden spoon. Turn the mixture into the prepared pan, scraping the sides of the bowl with a plastic spatula to remove all of the mixture. Level the top gently with the back of the spatula.
Bake in the middle oven for about 35-40 minutes or until the cake springs back when pressed lightly with a finger in the center and is beginning to shrink away from the sides of the pan.
Allow the cake to cool in the pan for a few minutes then lift it out of the pan still in the lining paper. Carefully remove the paper and put the cake onto a wire rack placed over a tray (to catch drips of the topping).
To make the crunchy topping, mix the lemon juice and granulated sugar in a small bowl to give a runny consistency. Spoon this mixture evenly over the cake whilst it is still just warm. Cut into squares when cold.
ENJOY!
to print the recipe, click here
I really think I should try it before you share with your colleagues, Mom…
Comments: Make. This. Cake. That is about it. It is so easy to make that you can definitely do that as a project with young kids. One bowl. Have your butter room temperature soft. Same for the eggs. Add everything to the bowl, mix two minutes. Pour in the pan. It will seem like not enough batter. You will have intense pangs of self-doubt. Ignore them all. Keep calm and bake on. Make the drizzle. Drizzle. Store the cake until totally cold (there I go, totality again). Cut in squares. Share with loved ones. Maybe offer a tiny sliver to your faithful canine companions. Forget the maybe. They deserve a little treat. Just like a total solar eclipse, cake doesn’t happen very often in a doggie’s life. The cake is a burst of lemon, the crunchy topping a perfect crowning for it.
THE ECLIPSE. We had quite a bit of excitement that morning. The weather seemed horrible at first, we drove through storms, small storm cells were all around us. We were sure the day would be a complete disappointment. First we were headed to a small town called Wymore in Nebraska, but when we got there the sky was too heavy with clouds, so we kept going north, hitting Beatrice. We stayed there from the very beginning of the event, until the sun was about 75% covered, then Phil decided to go reverse-cloud-chasing, using his intuition and sense of direction to place us in a better spot. To make a long story short, with 8 minutes to totality we found ourselves all alone on the side of a farm road. Absolutely no other cars, no other human beings. Total silence, except for the chirping sound of birds and crickets or other creatures I am not too fond of, to be honest. Then, it all went dark, and we saw the magnificent corona forming around the now dark sun. It is so sudden, as if someone flipped a switch to turn it on… It is so bright, so magical, we were absolutely mesmerized by it. To the right, Venus popped up, its presence made visible by the night sky in the middle of the day. For two minutes we were surrounded by darkness, with a delicate shade of red around the horizon. But not in a million years I could foresee what was coming. I had heard of the diamond ring effect, but its explosion of beauty right in front of our eyes was almost too much to take. I offer you a link to a youtube made in Beatrice, a bit to the north of where we were. The images we saw were brighter because we had less cloud coverage. You can see the diamond ring quite clearly in the end of the video.
.
After a week of fun and over-indulging a bit in Colorado, it was time to get back into a more attentive approach to cooking for a few days. For my body, nothing works better than controlling carbs. I respond quite well to it, and don’t find it that hard to do. Whenever I feel like reducing carbs, I think of Kalyn’s blog, her site is a great source of wonderful recipes. I had this one saved in my Pinterest board for a while, and even got the exact same pan she used. It was too cute to resist. And I must tell you, it works great, very sturdy, I can see it will be around my kitchen for many many years, and maybe it will find its way into Greenlee’s home one day. If you don’t know, Greenlee is my 2 and a half-year old grand-daughter. Yeap, that’s how sturdy this pan seems. But back to the recipe. If you like omelettes and frittatas, this one is for you. And, of course, you don’t need to splurge and get the pan, use a large muffin tin, or you might even pour it into a pie dish, I suspect you can fill two regular size pans, although not too deeply. You might have to adjust the baking time a little. It is easy to judge when it’s done – just a little jiggly in the center, and getting a nice golden brown look on the surface.
CRUSTLESS LOW-CARB ZUCCHINI TARTS
(slightly modified from Kalyn’s Kitchen)
4 oz. feta cheese, crumbled and softened
3 small zucchini, julienned or cut with spiral cutter
1 tablespoon olive oil
1/2 tsp. Herbes de Provence
1/4 teaspoon Aleppo pepper (or red pepper flakes)
salt and fresh-ground black pepper to taste
1/4 cup coconut milk (or heavy cream)
8 eggs, well beaten
6 T coarsely grated sharp white cheddar
1/4 cup sliced green onions, plus more for garnish if desired
Heat the oven to 375F/190C. Crumble 4 oz. of feta cheese into a large glass measuring cup or a bowl and let it come to room temperature. Heat olive oil in a non-stick frying pan, add the zucchini, sprinkle with Herbes de Provence, Aleppo pepper, a little salt and black pepper to taste. Cook the zucchini a few minutes over medium-high heat, just until it’s barely starting to soften.
Spray the tart pan with olive oil and divide the cooked zucchini among the tart wells. Top with a generous tablespoon of coarsely grated sharp cheddar and a pinch of green onions. Then use a fork to stir the now-softened goat cheese and add the coconut milk (or heavy cream) and whisk well. Beat eggs in another bowl and add to the goat cheese/milk mixture a little at a time, stirring until fully blended.
Fill each tart well with the feta-cheese and egg mixture, being careful not to fill too full. Bake about 30 minutes, or until tarts are firm and lightly browned. Serve hot.
ENJOY!
to print the recipe, click here
Comments: I am quite fond of frittatas and omelettes, but sometimes they can taste too eggy. I know, what kind of a statement is that? But, there is such a thing as “too eggy,” at least for my taste buds. I find that using coconut milk mellows down quite nicely that flavor, making it more subtle, and the texture quite creamy. Heavy whipping cream does a similar job, but in my personal experience, coconut milk is the winner. The recipe makes six tarts, which means after Phil and I enjoyed two on a Sunday lunch, I still had four left. I kept them in the fridge for four days, wrapped individually in Saran wrap, and they were still excellent on the last day, warmed up for 60 seconds – exactly – in the microwave. I bet they freeze well too.
It is so nice to be able to have lunch at home, these tarts go well with just about anything. Kalyn conceived them as breakfast items, but since I don’t normally have breakfast, they turn into a perfect lunch item. Of course, the possibilities are endless as far as what other goodies to add… sun-dried tomatoes, Kalamata olives, maybe some prosciutto or diced ham. Just add whatever you like to the sautéed zucchini and proceed with the recipe.
Kalyn, thanks so much for your constant inspiration, and for “twisting my arm” (virtually at least) to get this great tart pan. Very nice addition to the Bewitching Kitchen
ONE YEAR AGO: Blogging Hiatus
TWO YEARS AGO: Apricots, Three Ways
THREE YEARS AGO: Up Close and Personal with Kale
FOUR YEARS AGO: Black Berry Cherry Sorbet
FIVE YEARS AGO: Asparagus Pesto
SIX YEARS AGO: Chocolate and Chestnut Terrine
SEVEN YEARS AGO: Under the spell of lemongrass
EIGHT YEARS AGO: Greens + Grapefruit + Shrimp = Great Salad!
Bewitching Kitchen 
