CORNBREAD ÆBLESKIVER

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

As I mentioned recently, I do love gadgets, and this pan has been sitting and waiting for too long. However, the moment I saw Karen’s post on this cool recipe, I grabbed it to play!

CORNBREAD ÆBLESKIVER
(slightly adapted from Karen’s Kitchen Stories)

140 grams (1 cup) all purpose flour
70 grams (1/2 cup) medium grind cornmeal
70 grams (1/3 cup + 1 tbs) sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 cup buttermilk
2 large eggs
100 grams canned corn kernels
olive oil spray for the pan

Whisk together all of the dry ingredients in a large bowl. In another bowl, mix the wet ingredients, plus corn kernels with a fork. Pour the wet ingredients over the dry ingredients, and mix until just combined.

Heat your aebleskiver pan on medium low and spray each cavity with olive oil.
Using an ice cream scoop, fill each cavity almost to the top with the batter. Cook until the bottom begins to brown. Using a thin skewer turn the aebleskiver part way and continue to cook. Be sure to push any overflow back into the wells.

After that, add a little more batter to top them off before “closing” them, moving the opening to the bottom of the pan. Continue to cook until evenly golden brown and the center is cooked through. Serve right away or keep warm in a 200 degree F oven.

ENJOY!

to print the recipe, click here

Comments: First things first, I highly recommend this cookbook if you want to expand your Æbleskiver horizons… My main modification of the recipe was cutting the sugar by a bit more than half, and using canned corn because I had some in the pantry and got lazy to scrape fresh corn off the cob. Using the pan takes a bit of practice, I filled the cavities too much in my first batch, but the second half was perfect. I still need to perfect moving the little fritters to cook the second side, but they turned out very tasty.

Karen, thanks so much for inspiring me to finally make something with my pan…

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21Nov2024

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…

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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.

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

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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.

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1May2023

ZUCCHINI CARPACCIO

Posted in Vegetarian-friendly, Veggies by sallybr

I adore zucchini and in this preparation it really shines! I strongly advise you to cut it with a mandolin, because paper thin is a must. You won’t have the same beautiful effect of that noodle appearance unless you really slice it super thin. Come to think of it, a veggie peeler might work also!

ZUCCHINI CARPACCIO
(from the Bewitching Kitchen)

2 medium zucchini, cut very thin lengthwise
juice of ½ lemon
3 tablespoons extra-virgin olive oil
roasted peanuts
Herbes de Provence
drizzle of agave nectar

Sprinkle the ribbons of zucchini with salt, place in a colander for 20 to 30 minutes, then drain and dry on paper towels. Add to a large serving bowl and squeeze lemon juice all over the slices. Place in the fridge for 30 minutes, this will soften the veggie a bit. When it is time to serve, drizzle olive oil, season with Herbes de Provence, and spread peanuts on top. Finally, a drizzle of agave nectar for a little contrast of flavor.

ENJOY!

to print the recipe, click here

Comments: It is not very hard for me to praise my favorite squash, but I believe most people will appreciate the texture and freshness of this preparation. Other nuts can work too, the most important step is allowing the lemon juice to do its job. Use a nice olive oil with enough flavor and you are all set!