Celeriac with Green Apple and Orange : Cafe Fernando – Food Blog - celeriac - green apple - orange - Fruit March 04th, 2008 | Category: Fruit, Turkish Cuisine, Vegetable, Vegetarian It may look like a giant wart, but once you get past the knobbly exterior you are greeted by a deliciously-perfumed flesh. Celeriac, often called the vegetable world’s ugly duckling, is a fragrant root vegetable that tastes like celery minus the fibrous texture. To me, it is actually much tastier than celery due to its amazing ability to absorb flavors. Everything you throw in the pot together with this vegetable ends up in the final bite. There are many things you can do with celeriac: The French classic celerie remoulade, a hearty soup or a braised celeriac dish, to name a few. The traditional recipe calls for lemon juice to add acidity (which also prevents discoloration), but I like to add the whole lemon. Celeriac with Green Apple and Orange Ingredients 2 medium-sized celeriacs1 Granny Smith apple1 orange1 lemon1 large carrot5 garlic cloves3 cups of water3 tbsp sugar1 tsp salt1/4 cup extra virgin olive oil Method
Baked Cheesy Chicken Bake Today’s recipe is a cheesy baked pasta that I found over at Our Best Bites . Sara based the recipe on a Martha Stewart recipe. This yummy dish consists of a cheesy pasta blended with chicken, sun-dried tomatoes, and mushrooms. Now I know the sun-dried tomatoes aren’t something most of you probably keep on had, so you could just leave them out if you like. Then just up the amount of chicken or mushrooms by 1 cup or I was thinking some broccoli or asparagus tips would also work well in place of the tomatoes. I did however really enjoy the sun-dried tomatoes in this dish but some of my family did eat around them. Another great thing about this recipe is it makes two – 2 quart dishes. When I made this recipe I also decided to try it with some pasta samples that I had received from Ronzoni . Finally, the winner of the “Nourish Your Inner Goddess” giveaway from Yoplait and MyBlogSpark is: Kate who said: I always love any kind of berry yogurt. Congrats Kate! Baked Cheesy Chicken Penne
Egyptian Red Lentil Stew | Serenity in the Storm I’m in Pittsburgh visiting my family. My mom and I made a delicious dinner last night–red lentil stew, farro salad, and roasted asparagus. I can’t wait to share the amazing farro salad recipe from my mom with you, but for now here is the red lentil stew, which is one of Eric’s and my favorite go-to meals back in Seattle when we’re wanting something quick, warming and hearty. While it’s hearty, this is not a heavy stew, which makes it good even for warmer weather. The Recipe Serves 4-5 1 medium onion, diced 1 1/2 tsp ground cumin 1 tsp ground coriander 1/8-1/4 tsp ground red pepper 1 15-oz can of fire roasted tomatoes (I like the ones from Trader Joe’s that are fire-roasted with green chiles) 1 cup dried red lentils 3 cups low-sodium vegetable broth 1 cup fresh cilantro, chopped juice of 1/2 lemon fresh ground pepper and salt to taste In a soup pot, saute the onion with a little olive oil or water until soft.
Soothing Potato, Celery Root and Sunchoke Cream with Purple Potato Chips When I took these photos last week, I had a different story to tell you. A story about autumn and potatoes. But things changed. It all started last Friday when J. was complaining about a stomach ache. Saturday, I could barely move, but I was the least affected of the four so I somehow managed to make some soup. Celery root, sunchokes, potatoes, leeks, thyme, coconut milk… Creamy and light soup that takes no time to make to get us going. Sunday afternoon, C. and I managed to take alternating naps. I woke up to an anxious boy in a ninja costume ready to go trick or treating. We grabbed some of these leftover pistachio, oat and chocolate shortbreads, which I had been testing the week before and headed to our friends’ house where it as all happening. Oh how I love Halloween. Potato, Celery Root and Sunchoke Cream with Purple Potato Chips makes enough for 4 servings In a large pot, sauté the garlic and leeks in the olive oil for about 1-2 minutes.
Bacon & Eggs in Toast Cups * Updated post from archive: Originally posted March 29, 2009 If you where to ask me what is my favorite meal of the day without a thought my response would be breakfast! I love breakfast! I love brunch! I love bacon! I love breggs! These little goodies are all of the above in a little two bite package. The other day I was scanning through my copy of William & Sonoma’s: Tools and Techniques. And, they are crazy easy to make. Pre-heat the oven to 400 degrees. Trim the crust and the corners off the bread, making wonky looking circles. Line a sheet pan with parchment paper and lay the bacon strips on it. Shape the cooled bacon into the toast cups, with the meaty side out. Also, if you aren’t a fan of creamy delicious runny eggs you can beat 4 eggs with a bit of milk, season and spoon into the cups. Lower the temperature of the oven down to 350 degrees. Run a knife along the edges and use a small spoon to pop them out. For the love of eggs, bacon and toast! Ingredients 6 slices of bread 6 eggs
New Nostalgia – Cheesy Tortellini Crockpot Soup This recipe Cheesy Tortellini Crockpot Soup caught my eye on Pinterest. The pinner said this was “the BEST crockpot meal I’ve tried yet.” That was enough to perk my ears up! I’ve made it twice in a few months, and it was a hit with my family. Cheese Tortellini Crockpot Soup 16 oz frozen tortellini 1 small bag fresh spinach 2 cans (15 oz) Italian style diced tomatoes 1 box or 4 cups vegetable broth 1 block (8oz) cream cheese salt & pepper to taste Put all ingredients in the crockpot, chunking up the cream cheese. Enjoy! GCC: Tuscan Cannellini Bean Soup - Home - Sweetbites Blog For the past few days we have experience early fall weather. Cool nights, gorgeous days, filled with a nice breeze and bright sunshine. Today was no exception, we woke up to the perfect day to lazy out at home and just be together. Tom and I did not have to think twice about it – we were going to park ourselves on our couch, snuggle and watch tons of TV. Just like I did not think twice about what to make for our lunch. Say hello to my version of the Tuscan White Bean Soup with Prosciutto. Since I did not want to go out of the house today, I had to play around a bit with the ingredients. The end result was all I could ask for -nothing short of addictive. Tom had three bowls of it to my two. The best part of this recipe is that if you use canned cannellini beans, it comes together in less than 45 minutes – not bad for a lazy Sunday lunch fare. Treat yourself to some of this today. TUSCAN CANNELLINI BEAN SOUPServes about 4 to 6 Heat the oil in a large stockpot over medium-high heat.
Crispy Parmesan Asparagus Sticks Who would have ever thought I would get excited about seeing something green on sale in the grocery store? Not me. But that’s what happened when I walked by these super thin asparagus spears. How often do I find thin asparagus that doesn’t look half dead and is on sale? And I sort of like asparagus. The whole upchucking thing usually doesn’t happen until the third of fourth spear. But I figured I could possibly prevent that mess if I coated these in something crispy and cheesy. These were so incredibly easy to make and tasted delicious – kind of like little asparagus “fries.” I also think that these will taste even better with thicker asparagus spears. [print_this] Crispy Parmesan Asparagus Sticks 1 bunch of asparagus (mine had about 30 spears) 2 egg whites 1/4 cup flour (I used whole wheat pastry flour) 1 cup seasoned panko breadcrumbs 1/4 cup parmesan cheese salt and pepper Preheat oven to 425 degrees. Snap off the tough ends of each asparagus spear. [/print_this] Okay.
Creamy Chicken and Wild Rice Soup Do you have a PINTEREST account? You can follow me HERE on Pinterest, I’d love to have you follow! Share on Pinterest I’ve definitely lost count by now of how many soup recipes I’ve posted this winter. This soup is a new flavor to me. If you are looking to make this soup gluten free, it could probably be done by swapping out the flour for half the amount of cornstarch and blending it well with some of the milk instead (of course you wouldn’t be making a roux anymore but I’d still add in some of the butter for flavor and richness). Share on Pinterest Share on Pinterest Creamy Chicken and Wild Rice Soup Ingredients Directions Prepare rice according to directions listed on package. Share on Pinterest Share on Pinterest
Cashew Curry Recipe There are a number of things I nearly always have in my kitchen. Top of the list: a can of coconut milk, onions, nuts, and spices. This puts me just a vegetable or two away from a flavorful pot of richly-colored curry. I should mention that while I like this particular curry blend, other nights I might take the spices in a different direction entirely - for example, by using a Thai-inspired curry paste instead. I've included a recipe for one of the curry powders I like to make at home from scratch. - More Cauliflower Recipes - - More Green Bean Recipes - - More Main Course Recipes - There are few things as satisfying as cooking with your own freshly ground curry powder. Bring half of the coconut milk to a simmer in a large skillet or pot over medium-high heat. Serves Serves 2-3. *I like to make my own curry powder on occasion using the freshest whole spices I can come by. Print Recipe
Italian Roasted Cauliflower Salad As we head into the weekend, I thought we’d explore Southern Italy a bit more as part of my Culinary Staycation series. Last week, we dined on a simple Tuna Salad Caprese on the gorgeous island of Capri. Today, we’ll travel south to the tippy-toe of the Italian boot, to the region known as Calabria. The Church on the Island – Tropea, Calabria, Italy Calabria’s geography, with direct access to the Ionian and Tyrrhenian Seas, made it desirable to a number of conquering nations throughout history. Calabria, Italy – Tropea la Costa Some of the most important ingredients in Calabrian cuisine were introduced by the Arabs– eggplant, citrus, artichokes, and raisins are all major players in Calabrian cooking. Le Castella, Crotone – Calabria, Italy I adapted this salad from a wonderful cookbook (now out of print) called “The Food of Southern Italy” by Carlo Middione. This salad is super healthy and flavorful. Organic Olive Oil from Israel Citrus Juicer Cook’s Knife Ingredients Cook Time: 30 Minutes