Kale Market Salad Recipe There's a small restaurant in our neighborhood known for great pizza. And yes, the pizza is on point. But, really, it's their salads I crave - substantial, always changing, made from whatever looks great at the market. I'd tell you the name of the place, but scoring a table is already enough of a wait. It's Ragazza. I ordered a ringer of a salad the other night, and have been making a version at home in the days since - kale, farro, lots of avocado, carrots and fennel tossed with a creamy green garlic dressing. To prep the fennel and carrots, it's worth using a mandolin if you have one. It has been a bit wild around here and this sort of thing is nice to be able to throw together on somewhat of a whim. Thank you to everyone who stopped by QUITOKEETO yesterday. Lacinato kale is my variety of choice here. Make the dressing by using a hand blender or food processor to puree the green garlic, salt, lemon juice, olive oil, avocado, honey, and pepper until smooth. Serves 2-4. Print Recipe
Moroccan Mint Roasted Vegetables Recipe I was on the first flight of the day from Paris to Marrakesh. A full airplane heading south-west, three hours from tarmac to tarmac. Now, I'm not sure if it's just this time of year, but when you look out the window on final approach to Aéroport Marrakech Ménara, you're smacked with pink. I'm sure some of you are curious about why I was in Morocco. So, these shots here are just off my little digital camera, I'll scan some of the instant film shots to share soon. I suspect some of the quiet moments will be the ones that will stay with me. A couple notes about the roasted vegetables. As I mention in the main post, I used a mix of what looked good and seasonal at my local market here, but feel free to mix it up a bit. Preheat your oven to 425F / 220C. Place the dried mint, chile pepper flakes, cumin seeds, and salt in a mortar and pestle and pound a bit, long enough to somewhat break up the cumin seeds. Place the potatoes, cauliflower, and radishes in a large bowl. Serves 4. Print Recipe
Baked Chiles Rellenos with Smoky Tomato Sauce Recipe nutritional information Serves 6 Traditional chiles rellenos are dipped in a light egg batter and fried. Here, we keep the same crisp outside but take away extra fat and calories by baking the stuffed, breaded chiles. CHILES RELLENOS 6 large poblano chiles 2 tsp. vegetable oil ½ medium onion, chopped (1 cup) 1 medium zucchini, chopped (1 cup) ½ cup fresh or frozen corn kernels 1 cup shredded low-fat Cheddar or Monterey Jack cheese 1 large egg 1 cup panko breadcrumbs ¼ cup chopped cilantro 1 lime, cut into 6 wedges ¼ cup low-fat sour cream or plain yogurt 2 tsp. chili powder 1 tsp. ground cumin 1 28-oz. can whole tomatoes 1 canned chipotle chile in adobo sauce, drained 1. 2. 3. 4. 5. 6. October 2010 p.74
Roasted Delicata Squash Rings | Urban Chickpea If you are in a pre-Thanksgiving panic and looking for an easy, healthy side dish to add to your Thanksgiving table, first check out this checklist from Jezebel of things you should have already done for Thanksgiving, like starting your own cranberry bog and hatching your own turkey eggs. Then consider adding this simple Roasted Delicata Squash Rings recipe to your menu. Delicata is a sweet fall squash that’s now available at many grocery stores and farmers’ markets. Delicata tastes great roasted on its own like this, or you can add the roasted rings to a grain salad or any place you might add roasted butternut squash or sweet potato cubes. The shape of the squash slices reminds me of the flower-shaped butter cookies that I used to eat off of my fingers as a kid. Roasted Delicata Squash Rings Serves 4 as a side dish 2 – 3 delicata squashes 3 tablespoons of canola or grapeseed oil 1 teaspoon of salt pinch of red pepper flake freshly ground black pepper 1. 2. 3. Like this: Like Loading...
curried lentils and sweet potatoes Thanksgiving usually marks the end of my yearly fall fanaticism, and the beginning of the inevitable resignation to winter that goes into full-swing after the New Years. I’m no longer obsessed with the myriad of fall flavors, its squashes and medium-body soups and wines, I just want to stay warm. I hibernate, so to speak. I start cooking meals at home with more regularity; I find excuses to stay in. After all of the holiday buzz this curried lentil and sweet potato dish landed exactly on that bridge, a lazy Sunday after a flurry of a holiday weekend. I know it’s not easy on the eyes–heck, it would be a great contestant in an ugliest gourmet contest, but as Cathy so aptly notes, the best home-cooked food is rarely ready for its close-up. One year ago: Blondies Curried Lentils With Sweet Potatoes and Swiss Chard Adapted from The New York Times 11/14/07 Yields 8 to 10 side-dish servings; 6 main-course servings. 1. 2. 3.
Roasted Pork Loin with Cardamom-Currant Jelly Sauce Recipe at Epicurious yield Serves 8 Roasted pork loin, which is commonly served on special occasions in Denmark, is here richly flavored with cardamom, juniper berries and currant jelly. Ask the butcher to cut into the chine bone of the rib roast to make it easier to carve. Note that the pork needs to marinate at least 12 hours before roasting, so plan accordingly. Uncork a fruity Merlot to go with it. Pork 12 cardamom pods 12 juniper berries 1/2 navel orange, peeled, cut into pieces 1/2 cup dry red wine 1/2 cup olive oil 3 whole cloves 3 cinnamon sticks, broken into pieces 3 bay leaves 1 teaspoon salt 1/2 teaspoon whole black peppercorns 1 6-pound center-cut pork rib roast with 8 to 10 bones Sauce 1 teaspoon ground cardamom 3 tablespoons olive oil Preparation For pork: Combine first 10 ingredients in blender. For sauce: Preheat oven to 350°F. Add wine, prunes, prune juice, brandy, cinnamon sticks and bay leaves to pan. Serve pork with sauce.
crisp rosemary flatbread It took me until I was on some interminable wait on the phone last week with hold music so awful, they had to have done it on purpose, to finally get to flipping through the July 2008 Gourmet magazine. And if there were ever a spread that could lift you from your “love lifts us up where we belong” drudgery, it would be that gorgeous herb-focused spread near the back of the issue. (Like I said, it was a long hold time.) I immediately had to make it. All of it. More cracker than bread, this stuff is dreamy. If only I actually had a beach house. Crisp Rosemary Flatbread Adapted from Gourmet, July 2008 Nothing could be easier than making this cracker, but that doesn’t mean you shouldn’t tell people you slaved all day over it because they’re going to be impressed, really impressed, and I see no reason not to milk it. Preheat oven to 450°F with a heavy baking sheet on rack in middle. Stir together flour, chopped rosemary, baking powder, and salt in a medium bowl.
Vegan Stuffing Post: Recipe Trio. I hope you've already read my Vegan Stuffing 101 post, and now you are ready to continue my Vegan Thanksgiving Series by diving into three creative and delicious vegan stuffing recipes. This is the definitive post for vegan stuffing. Look no further. Where to "Stuff" the Stuffing. "Where to Stuff Your Stuffing" Options:#1: Simply scoop it into a casserole dish and cover tightly with foil.#2: Stuff into individual servings of baked mini squash.#3: Stuff into one medium-large (still has to fit in your oven) baked pumpkin - slice in half before serving. Baking Times for "Stuff it" Selections: If using a large casserole dish, bake at least 20-25 minutes at 400 degrees. What Bread to Use? Once you've decided where to stuff your stuffing and what bread to use, you can proceed with choosing a recipe. Recipe #1: Tempeh Bacon Shiitake Jalapeno Stuffing Directions: 1. Recipe #2: Butternut Tangerine Pecan Stuffing Directions: 1. Recipe #3: Apple Sage 'Sausage' Chestnut Stuffing Directions: 1.
Respect Your Elderberries: Elderberry Syrup Recipe During the summer, like everyone else in Paris, I get outta town for a long break. I often visit friends who live in the country in nearby in the Seine-et-Marne, a region a little over an hour from Paris. You probably know about the famous cheese from there, brie de Meaux, which is sold in big, gooey rounds at most of the markets in the area. There’s a big one on Sunday mornings in Coulommiers, but I prefer the smaller but better market on Saturdays, in the town of Provins, which features actual producteurs, the folks who grow and sell their own fruits and légumes. Elderberries are pretty prolific and although I’ve not seen them in any markets, the friends who I stay with have a huge tree and if you’re a spry climber, you probably can pick more than you know what to do with all at once. The difficulty in preparing elderberries, or as they call them in France, sureaux, are picking the tiny berries off the microfiber-like stems.