#Baked garlic and shallots with sherry.

[cagemasterfantasy]

Gurdats

Serves 4 to 6

Ingredients: 4 tablespoons extra-virgin olive oil, 1/2 teaspoon fresh lemon juice, Kosher salt and freshly ground black pepper, 24 large cremini or white button mushrooms, stems finely chopped, caps left whole, 5 Garlic cloves, finely chopped, 2/3 Cup breadcrumbs, 1/2 Cup finely chopped fresh parsley, 1 Shallot, minced, 1 1/2 Teaspoons minced fresh thyme, 1/4 Cup dry sherry, such as Amontillado, 3/4 Cup finely chopped hot Peppadew peppers, 3/4 Cup coarsely grated Parmesan cheese and 3 Tablespoons cream cheese, softened

Preheat the oven to 425 with a rack in the middle of the oven. Line a large rimmed baking sheet with foil, set a wire rack in the baking sheet, and coat it with nonstick cooking spray.

In a very large bowl, vigorously whisk together 2 tablespoons of the olive oil, the lemon juice, 1/2 teaspoon salt, and a few grinds of pepper. Add the mushroom caps and toss gently to coat. Arrange them gill-sides up on the rack and roast until they shrink slightly and fill with liquid, 15 to 18 minutes. Pour off the liquid from the caps, turn them over, and continue roasting until browned and tender, 6 to 10 minutes more. Remove them from the oven and set aside, but leave them oven on.

Meanwhile, in a bowl, whisk together 1 tablespoon olive oil, half the garlic, 1/2 teaspoon salt, and a few grinds of pepper. Add the breadcrumbs and 2 tablespoons of parsley, toss until the crumbs are lightly moistened, and set aside.

In a skillet over medium heat, warm the remaining 1 tablespoon olive oil until shimmering. Add the chopped mushroom stems, shallot, thyme, and 1/2 teaspoon salt. Cook, stirring until the mixture is softened and browned, 8 minutes. Add the remaining garlic and cook, stirring until fragrant, about 1 minute. Add the sherry and stir, to cook off the alcohol and thicken the mixture slightly, 1 to 2 minutes. Scrape the mixture into a bowl and let cool to room temperature.

Add 1/3 cup of the breadcrumb mixture, the remaining parsley, the Peppadews, Parmesan, cream cheese, 1/4 teaspoon salt, and a few grinds of pepper to the bowl and mix until uniform. Taste and adjust the seasoning with additional salt and pepper, if necessary.

Turn the mushroom caps gill-side up and scoop a generous 1 tablespoon of filling into each. Dip the mushrooms filled-side down in the remaining breadcrumb mixture to coat the filling and arrange on the rack. Roast until the filling is hot and the crumb topping is crisp and light golden brown, 15 to 20 minutes. Serve hot.

Note: With their fruity, tangy, sweet, and spicy flavor notes, Peppadew peppers (a type of pickled pepper, sold in jars) can be found either hot or mild; the hot variety is preferred. Blot them dry with paper towels before chopping them.

Picture Credit: Everhearth Inn

Source: Heroes Feast

[carolcooks2]

Smorgasbord Health Column – Food Therapy Rewind – The pungent defenders Onions and Garlic by Sally Cronin

Smorgasbord Health Column – Food Therapy Rewind – The pungent defenders Onions and Garlic by Sally Cronin

  There are certain foods that bring more than taste to your diet, rich in nutrients and energy they are worth including in your weekly shopping. Food therapy is a broad term for the benefits to the body of a healthy, varied and nutritional diet of fresh foods. Most of us walk through the fresh produce departments of our supermarkets without really paying much attention to the individual fruits…

[wellntruly]

Oh We’re Cooking Through It!! (It=The Horror) - Vol. ??/2020

1. red lentils in the style of baked beans (with a fried egg), a recipe I’ve made for years ever since I was first entranced by the description “a bit of a Quebecois-lumberjack-in-Bollywood taste,” 2. lemon & fresh ricotta bucatini with basil and red pepper flakes, 3. pan-roasted asparagus soup with crusty bread, 4. you can’t see this from the picture but this is eggs scrambled in leftover oil from a jar of oil-packed tuna, on sliced challah, and I loved it, 5. butter beans in a sauce of actual butter, harissa, shallot, and lemon (and some wilting cilantro), 6. a laughably impossible to photograph pressed French sandwich that I still MUST share, because to riff on one of the instantly legendary lines of author Susan Orlean’s drunk Tweets last month: ok a pan bagnat rocks it totally, 7. Deb Perelman’s double coconut yogurt muffins, 8. the Desert Bird, a smoky-bitter-lush cocktail with mezcal, Campari, and pineapple

Recipes below --

Lentils Like Baked Beans - Joe Beef via Seven Spoons Notes: - I substitute turkey bacon as I am not a pork person, but I imagine you could skip all meat entirely and just add a bit of smoked paprika

One-Pot Pasta With Ricotta and Lemon - Ali Slagle on NYT Notes: - I made my own ricotta since I only needed 1 cup and the homemade stuff is delicious

Pan-Roasted Asparagus Soup - Mark Bittman on NYT Notes: - I skipped the tarragon for the simple reason of: just not feeling it that day - I deglazed the pot with a few tablespoons dry sherry before adding the stock for the simple reason of: was feeling it that day - I forgot to save any asparagus flower ends to garnish—don’t be like me, be Fancy

Scrambled Eggs in Tuna Oil - Me How To: - When you eat something with oil-packed tuna (such as a pan bagnat!), just pull the tuna out and reserve the oil in the jar - Later, beat two eggs (for each serving) with a bit of fine sea salt and ground pepper (I used white) - Warm ~1 tablespoon of the tuna oil in a small pan over medium-low heat, then add your eggs and scramble gently - I ate mine on toasted challah

Harissa Butter Beans - Me How To: - Cook up a pot of big white beans, butter or giant lima or something in that family, in the usual way—soak at least 8 hours in salty water, cook over moderate to low heat, bite at least five to make sure they’re fully done, etc - (Yes you do actually have to cook these yourself to follow this recipe exactly, because you’re gonna need the bean broth—don’t drain your pot! Just reserve the whole stew.) - Then per serving you are going to want: 1 small or 1/2 a large shallot bulb, 1 tablespoon salted butter, 1 tablespoon harissa sauce (in a jar, not the concentrated paste), and 1 teaspoon fresh lemon juice - Melt the butter in a pan until foamy, then the shallot and sauté for a couple minutes, until the shallot is just beginning to brown - Using a slotted spoon, add 3-4 scoops (per serving) of your beans-in-broth to the pan, not draining each scoop over-much, because you want some of that starchy broth to come along to help create your sauce - Now add the harissa and lemon juice, and stir to combine - Continue to cook over medium heat for another couple minutes, stirring occasionally, as the butter, bit of broth, harissa, and lemon combine to form a tangy, bright orange sauce coating the beans and shallots. If it seems like it’s getting too dry, just add some more broth. - Top with cilantro or parsley if you have it

Pan Bagnat - Lots of places How To: - Make a dressing by finely mincing 2-3 anchovy fillets and 1-2 cloves garlic, and stirring them into 1/4 cup mayonnaise with 2 teaspoons red wine or sherry vinegar, 1 teaspoon Dijon mustard, and some freshly ground black pepper - Make a tuna salad by combining oil-packed tuna (I like Tonnino), 3 tablespoons of the oil, 1/2 cup chopped Kalamata olives, and 6 ounces chopped artichoke hearts - Prepare your layers: you will need fresh basil leaves, and thin slices of: good tomato, red bell pepper, red onion, English cucumber, and 2 hard-cooked eggs - Now make this baby! Begin by cutting a baguette into four chunks and then slicing in half sandwich-style - Hollow out the top of the baguette a bit if desired - Dress the bottom of the baguette with the dressing, then layer on the basil, tomato, peppers, and red onion. Add the tuna salad, then continue layering with the cucumber and the eggs. - Smear a bit more dressing on the top of the baguette, and place it on top - Then carefully wrap the whole sandwich in plastic wrap and FLATTEN under something heavy, like a cast iron pan, and let it sit like that under the weight in the refrigerator for at least 2 hours before eating, so that all the layers meld and marry and become incredible.

Double Coconut Muffins - Deb Perelman, Smitten Kitchen Notes: - none, it’s a Deb recipe - oh sometimes I fold in a cup of fresh blackberries though, when they’re in season

The Desert Bird - The Esquire Tavern in San Antonio, Texas, via Food52 Notes: I make mine with 1.5 oz mezcal 0.5 oz Campari 0.75 oz pineapple juice + 0.25 oz simple syrup 0.25 oz fresh lime juice - Combine in a tumbler around a big ice cube, and sprinkle with just a pinch of rough salt

[nbula-rising]

Winter Mushroom Gratin 40 Minutes Serves 6 Ingredients 3 tablespoons olive oil 2 large shallots, thinly sliced 1 large clove garlic, minced 1-1/2 lbs. assorted winter mushrooms (like half cremini and half shiitake), trimmed and sliced 1/4 cup dry Sherry 1-1/2 cups heavy cream Salt and freshly ground pepper, to taste 1/2 cup grated good quality Parmesan cheese 2 teaspoons grated lemon zest 2 tablespoons minced fresh thyme leaves 1 tablespoon minced fresh rosemary leaves 2 tablespoons chopped flat-leaf parsley Directions Can be made a day in advance. Trim the mushrooms and slice or chop thickly, discarding stems of woody mushrooms as shiitake. You can leave little mushrooms whole. In a 5-quart saute pan, heat the olive oil until almost smoking over medium heat. Add the shallots and saute until golden, about 2 minutes. Add the garlic and mushrooms, cover the pan and let the mushrooms simmer until they have given up their juices, about 10 minutes. Uncover the pan and raise the heat to high. Continue to saute the mushrooms, stirring, until the pan is dry and then add the Sherry. Stir until the mushrooms absorb the Sherry, then add the cream and salt and pepper to taste. Bring the cream to a boil and reduce the heat to medium-low and simmer until the cream has thickened, about 3 or 4 minutes. Stir in the grated cheese, lemon zest and herbs and remove from heat. Adjust seasonings, if necessary. Divide the mushrooms and sauce mixture among 6 small ramekins or use gratin dishes. At this point they can be covered and refrigerated overnight. If serving right away, preheat the broiler to high. Place the ramekins or gratins on a baking sheet and broil until bubbling and golden on top, about 30 seconds, watching carefully. Serve immediately. If the mushroom mixture has been made ahead and is cold, preheat the oven to 350F, uncover ramekins and bake until the gratins are warmed and bubbling. Then turn on the broiler and broil them until golden brown on the top as above.

[its-chotime]

Groceries in the Time of COVID-19

I know so many people who don’t cook and that worries me. When you’re self isolating, it’s important that you reduce exposing yourself and others. Grocery shopping SHOULD BE low risk but it might not be so it’s important that you are prepared (and therefore, going as little as possible). 

Right now, I have maybe two weeks of food to eat for myself and my partner. I’ve been preparing for this slowly since I returned from Seattle in early February. I’m considered high risk (severe asthma) plus my obsession for the news and growing up as a Girl Scout in earthquake fault lines has equipped me to be prepared. As an American, I also shop in bulk (my last Costco run was in December before my membership expired). 

I’m hearing from many Parisians that they still haven’t gotten the chance to do their groceries so I am sharing my list of what I am buying. Please only buy what you need as we need to ensure that there is enough for others. Health is priority so keep nutrition and balanced eating in mind. I plan to only do groceries every two to three weeks. 

Here are the things that I have bought / will keep buying as needed: 

FOOD

Dried Goods: pasta, rice, quinoa, almonds, oats, breakfast cereal, sesame seeds

Oat Milk 

Canned Goods: tomatoes, corn, peas, red beans, chickpeas, tuna, anchovies, sardines, beans

Pastes: tomato and harissa, they can elevate a lot of foods!

Jarred: bolognese, olives, pickles

Spreads: fruit jam, Nutella, peanut butter

Flour: Type 45 

Baking: “Levure Chimique Alsacienne” (baking powder) in small pink paper envelopes, “Leuvre de Boulanger” for yeast

Butter: salted and unsalted 

Sugar: cane (white), brown 

Baking Chocolate

Eggs 

Yogurt (large tub)

Hummus 

Cold Cuts: salami, mortadella 

Cheeses: hard cheeses lasts longer! I have a parmesan block but also froze some shredded cheddar and mozzarella 

Fruits: banana, apples, lemons

Fresh Herbs: cilantro, parsley, basil

Long Lasting Produce: garlic, red/yellow/white onions, shallots, potatoes, cauliflower

Prepared Bread: I’ve never tried these in my life. They have a long shelf life and you just need to pop them in an oven. 

Frozen: fruits, chicken breasts, scallops, shrimp, “beouf hache” patties

Steaks, Chicken Breasts 

CLEANING & HYGIENE SUPPLIES

Bleach 

Hand Soap

Toilet Paper

Paper Towels 

Febreeze (who knows how long we will be stuck here?)

THINGS YOU SHOULD CONSIDER: *aka things I always have in bulk: bay leaves, salt, pepper, oil (canola, olive, sesame), vinegar (white, sherry, balsamic), dish soap, laundry detergent, window/glass cleaner, floor cleaner, Kleenex, matches (for candles and purifying the air), baking soda, hand lotion, vanilla extract, tortillas, tooth paste, mouth wash, shampoo, body wash 

To make sure my food lasts longer, I am making sure I store food properly (like for herbs and left over canned vegetables). Remember to grab whatever with the best expiration date!  I luckily live 50 meters from a Franprix. The Monoprix is 200 meters away is much cheaper and bigger but I will not be going there. If you live near a Marks and Spencer’s or Picard, those are great options too.  And this should be a no brainer but get everything you need from the pharmacy. I grabbed inhalers (two types), a thermometer, paracetamol, allergy medicine, vitamins, and contact solution. Also, take your shoes off and wash your hands when you come home. 

[kunwiginjanu]

Gratin Dauphinois.

Hey everyone, hope you are having an amazing day today. Today, I'm gonna show you how to make a distinctive dish, gratin dauphinois. It is one of my favorites food recipes. This time, I will make it a little bit tasty. This will be really delicious.

Gratin Dauphinois is one of the most favored of current trending meals in the world. It is easy, it is fast, it tastes delicious. It is enjoyed by millions daily. Gratin Dauphinois is something which I've loved my entire life. They're nice and they look wonderful.

To begin with this particular recipe, we must prepare a few components. You can have gratin dauphinois using 6 ingredients and 9 steps. Here is how you cook that.

The ingredients needed to make Gratin Dauphinois:

{Get 3 lb of Idaho potatoes; unpeeled and sliced paper thin.

{Make ready 2 C of heavy cream.

{Prepare 2 T of fresh rosemary; minced.

{Prepare 4 oz of sour cream.

{Make ready 4 oz of grated gruyere cheese.

{Prepare as needed of butter.

Instructions to make Gratin Dauphinois:

Butter a large casserole dish..

Lay potatoes across the bottom of the casserole dish evenly leaving no holes..

Stack layers until no potatoes remain..

Whisk heavy cream and sour cream together..

Pour cream over potatoes. Press down to even out casserole and distribute cream..

Sprinkle cheese, rosemary, salt, and black pepper across the top..

Spray aluminum foil with non-stick cooking spray and cover casserole dish..

Bake at 400º for 40 minutes. Uncover and cook for approximately 10 minutes or until casserole is bubbly and brown..

Variations; Thyme, herbes de provence, shallots, onion, celery seed, fennel, crispy bacon, oregano, marjoram, mint, basil, parsely, lemon zest, white wine, white vinegar, champagne vinegar, white wine vinegar, peppercorn melange, brown butter, bell peppers, beer, vodka, rum, brandy, garlic, habanero, paprika, smoked paprika, applewood seasoning, asiago, fontina, jalapeños, scallions, chives, leeks, spinach, arugula, swiss, provolone, parmesean, romano, parmigiano reggiano, chervil, fines herbes, caraway, cashews, dijon, carrots, cardamom, espresso, broccoli, roasted bell peppers or garlic, cayenne, crushed pepper flakes, coriander seed, cheddar, blue cheese, gouda, cabbage, goat cheese, chipotle, garlic chives, horseradish, nutmeg, sweet onions, sweet potatoes, parsnips, turnips, butternut squash, acorn squash, yellow squash, capers, tarragon, pesto, dill, asparagus, celery root, turmeric, tomatoes, apple cider vinegar, chicken or vegetable stock, sherry, watercress.

So that's going to wrap this up for this special food gratin dauphinois recipe. Thank you very much for your time. I am confident that you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!

[allwayshungry]

Brothy Beans & Greens with Grilled Bread

prep time: 8 HOURS

cook time: 1-2 HOURS

total time: 10 HOURS

Dried beans are a pantry staple, but it can take some practice to cook them properly! This brothy beans and greens recipe is our favorite method, resulting in a rich bean broth that’s surprisingly full of flavor. Serve with slices of toasted crusty bread for the perfect meal!

Ingredients:

1 cup (8oz) dried beans such as white lima

1/4 teaspoon baking soda

1/2 teaspoon kosher salt

4 cups chicken stock

2 cups filtered water, or more as needed

1 shallot, peeled and halved

5 garlic cloves, peeled and smashed

1-2 whole dried chilies

2 fresh or 1 dried bay leaf

1-2 sprigs fresh thyme

1 parmesan rind, approximately 4-inch piece

3 saffron threads (optional)

3 tablespoons olive oil, plus more for serving

1 bunch kale or collards, large stalks removed and torn into 2-inch pieces

salt, to taste

1 teaspoon sherry vinegar

For Grilled Bread:

sliced crusty bread

peeled garlic cloves

olive oil, for brushing

Directions:

Pick over beans to remove any debris or pebbles; rinse well. Place in a quart size container or jar along with baking soda and salt. Cover with filtered water by at least double (the beans will expand significantly). Cover and refrigerate at least 8 hours or overnight.

Drain and rinse the beans, then place in a 4 or 5 quart stockpot or Dutch oven. Add chicken stock and water (the liquid should cover the beans by at least an inch or two). Add shallot halves, garlic cloves, dried chilies, bay leaf, thyme and parmesan rind, as well as saffron if using. Top with a few generous glugs of olive oil, then place over medium-high heat.

Bring beans to a simmer. Reduce heat slightly and partially cover. Continue to gently simmer (don’t let them boil too vigorously), stirring occasionally, until beans are tender and evenly cooked through. Depending on what kind of beans you are cooking, how old they are, and how long they’ve been soaking, this can take anywhere form 45 minutes to 2 hours. If at any point your beans seem to be low on water, add a little bit more as needed.

When the beans are almost fully cooked, remove bay leaf, thyme, chilies and parmesan rind (if you can find them, sometimes they dissolve entirely). Add the greens and continue to cook until wilted. Remove from heat and add vinegar. Taste, then season with salt and pepper as desired.

For grilled bread, rub raw garlic cloves over the surface of the bread. Brush with olive oil. Preheat a grill pan over medium high heat. Place bread slices in pan, then put another lightweight pan or metal bowl on top to gently weight them down (this will make for pretty grill marks). Cook for 1 to 2 minutes per side or until grill marks are deep brown and toasty. Flip and cook the second side in the same way. Sprinkle with flake salt to finish.

Serve beans warm, finished with a drizzle of olive oil and a sprinkle of flake salt, with grilled bread on the side. Leftovers can be refrigerated in an airtight container for 2-3 days and reheated on the stovetop.

[jesterskitchen]

Bobotie (South-Africa)

1 kg mixed minced meat

2 big onions (finely chopped)

2 shallots(finely chopped)

2 cloves of garlic (finely chopped)

8 dried apricots (diced)

8 dried tomatoes (not the pickled/oily ones) (in thin slices)

2 tbsp mango chutney

1 tbsp hot madras curry powder

1 tsp hot chili flakes

2 tbsp tomatoe paste

150 g bread crumbs

pepper

salt

vegetable oil for frying

50 ml sherry and 50 ml white wine

250 ml milk

3 eggs

ground cheese (optional)

Mix the breadcrumbs and tomatoe paste with the meat and season with salt/pepper. Saute the onions and garlic in vegetable oil, ca. 3 minutes. Add the spices, the mango chutney, apricots, dried tomatoes and meat and cook until the meat is no longer pink. Add the wine and sherry. Move to a casserole dish. Mix the milk with the eggs and season. Pour over the meat (add the cheese on top) and bake for 30 minutes at 175 degrees C.

[ketoeasyrecipes]

healthy recipes to lose weight

Looking for Healthy Recipes to Lose Weight?

If certainly one of your targets is to prepare dinner extra (and more healthy) at residence to stay to your weight loss targets, you may need to set your self up for achievement. A key a part of that's ensuring you've got received an arsenal of recent healthy recipes to lose weight to whip up, which are *additionally* scrumptious. It can really feel rattling close to torturous to place collectively one thing nutritious and flavorful after an extended day of labor. But upon getting a meal-planning playbook, your dinner recreation goes to enhance. Also, you will not be tempted to order takeout if you have already got a yummy, weight-loss pleasant meal prepped and able to go. These 14 healthy recipes to lose weight every have 500 energy or much less and can depart you glad sufficient to stave off cravings till breakfast. Eating wholesome after 5 p.m. simply received a lot simpler.

healthy recipes to lose weight

1. Chunky No Bean Chilli

I’ve stacked this recipe at the start of the article because it’s one of my all-time favorites. There are a couple unusual substitutions found in this recipe but as you’ll see, they pack an extra punch of savory satisfaction.

healthy recipes to lose weight

INGREDIENTS

1 ¼ pounds ground beef

2 cloves garlic

1 tablespoon dried onion or ¼ cup finely chopped fresh onion

28 oz can crush tomato

15 oz can dice tomatoes

2 tablespoons chili powder

¼ cup balsamic vinegar

1 teaspoon salt

½ teaspoon allspice

½ tsp ground cayenne pepper

1 teaspoon cumin

1 tablespoon Worcestershire sauce

1 packet sweetener optional

INSTRUCTIONS

Brown the meat and drain fat if needed.

Add the garlic, onion and chili powder and cook with meat for a couple minutes.

Add the remaining ingredients.

Simmer for about an hour.

NOTES

Also try this 19 Quick an Easy Dinner Recipes

Don’t forget to pin and save for later! 🙂

healthy recipes to lose weight

2. Egg & Bacon Muffins

healthy recipes to lose weight

INGREDIENTS

1 to 3 packs of smoked or unsmoked bacon (at least 12 strips)

6 small organic eggs

Salt and pepper to taste

INSTRUCTIONS

Preheat oven to 375ºF/190ºC/Gas Mark 5.

Grease 6 wells of a non‑stick muffin pan (or ramekins) with butter, then wrap two or three strips of bacon around the inside of each muffin cup. You may need more or less bacon depending on the size of each strip.

Gently crack one small egg into each muffin cup lined with bacon. Sprinkle a little salt and pepper.

Bake for 30-35 minutes or until bacon is crispy and eggs are cooked through to your taste.

Serve with fresh grilled juicy tomatoes.

NOTES

Also try this 14 Simple Meal Plan to Lose Weight

Don’t forget to pin and save for later! 🙂

healthy recipes to lose weight

3. Thai Fish Cakes

Fish cakes are a tasty treat and infusing them with Thai flavors make them even better, these will definitely activate your taste buds and leave you wanting more. 

They have great texture on the exterior and the interior is light with a slight crispness from the green beans. When accompanied by a sweet dipping sauce it really amplifies the dish. You have an amazing plate that can be served as a snack, side or an appetizer.

healthy recipes to lose weight

INGREDIENTS

18 oz. white flesh fish fillet, boneless and skinless

2 tablespoons Thai red curry paste

1 tablespoon corn starch

1 beaten egg

4 kaffir lime leaves, finely minced

Salt and pepper to taste

5 green beans, trimmed and thinly sliced

Olive oil for frying

Dipping Sauce

3 tablespoons Reduced Sugar Tomato Ketchup

2 tablespoons chili sauce

INSTRUCTIONS

Add the fish fillet to a food processor along with the red curry paste, corn starch, beaten egg and lime leaves. Season with a little salt and pepper then process until a paste forms. Transfer the paste to a

bowl, add the thinly sliced green beans and fold into

the fish cake mixture.

When the mixture is done divide it into 8 equal portions, form the fish cakes with your hands and place them onto a platter. Once this is done fill a deep pan or wok with enough oil to deep fry the cakes and

heat oil until hot.

Fry the fish cakes in small batches for 3 minutes or until golden brown. When they are fried place them on paper towels to drain the excess oil.

As the fish cakes are draining make the sauce by adding the reduced sugar tomato ketchup and chili sauce into a small bowl. Mix well.

Plate and serve the fish cakes with the dipping sauce and enjoy every bite!

Don’t forget to pin and save for later! 🙂

healthy recipes to lose weight

4. Salad Niçoise

Salad niçoise is the ideal way to display a wonderful bounty of fresh ingredients. This salad is packed with protein and features seared tuna, anchovies, eggs, asparagus spears and an array of vegetables. This French salad recipe is definitely unlike any other salad you have ever had. It is loaded with great ingredients that work surprisingly well.

healthy recipes to lose weight

INGREDIENTS

Vinaigrette

¾ cup olive oil

½ cup fresh lemon juice

1 small shallot, minced

1 ½ tablespoons fresh basil leaves, minced

½ tablespoon fresh thyme, minced

1 teaspoon Dijon mustard

Pinch of dry oregano

Salt and pepper to taste

Salad

2 tuna steaks, 8 oz. each

Olive oil

½ lemon, juiced

1 tablespoon sesame oil

1 tablespoon soya sauce

Salt and pepper to taste

10-15 asparagus spears

1 cup fresh green beans

2 heads lettuce

2 ripe tomatoes

1 red onion, thinly sliced

6 hard-boiled eggs, peeled and sliced in half

¼ cup olives

Anchovies

INSTRUCTIONS

Add tuna steaks to a baking dish and coat with olive oil, lemon juice, sesame oil, soya sauce, salt and black pepper. Cover and marinade in the fridge for one hour.

Heat a large pan over medium high heat and add tuna steaks. Get a nice sear on each side. This should take about 2 minutes per side. Remove from the pan and set aside. 

In a bowl add all the vinaigrette ingredients. Whisk until emulsified.

Place asparagus spears in a pot and cover with hot water from a kettle. Bring to a boil. Cook until tender. Drain, sprinkle with a little salt and pepper. Set aside.

In a smaller pot bring salted water to a boil.

Prepare an ice bath.

Blanch green beans for 3 minutes or until tender.

Place into the ice bath to maintain that lovely color. Drain beans and set aside.

Tear lettuce leaves and place into a salad bowl. Add some of the vinaigrette and toss.

Arrange on a serving platter.

Cut tuna into ½ inch strips and coat with a little vinaigrette. Place in the center of the lettuce.

Toss green beans in about 3 tablespoons of vinaigrette. Place at the end of the bed of lettuce along with the asparagus spears.

Toss tomatoes, red onion and 2 tablespoons vinaigrette in a bowl and place on the lettuce.

Add hard boiled eggs, olives and anchovies

Don’t forget to pin and save for later! 🙂

healthy recipes to lose weight

5. Pan Fried Steak Tomato Salad

There is nothing like a steak dinner that allows the meat to shine on the plate. All that is needed with it is a simple, lightly dressed salad. One great meal that encompasses these characteristics is a pan-fried medium steak with a tomato and rocket salad. The steak is juicy, simply seasoned, and has a nice crust on the outside. The salad has a nice peppery kick.

The sweetness from the tomatoes and a balsamic vinaigrette made with olive oil to dress the salad. The steak will be restaurant quality and the salad is light and fresh with a very satisfying depth of flavor. The first thing to do is focus on making a perfect pan-fried medium steak.

healthy recipes to lose weight

INGREDIENTS

Steak

Sirloin steak, about 1 inch thick

Salt and pepper to taste

1 teaspoon garlic granules or powder

Unsalted butter

1 teaspoon honey

Salad

1 cup cherry tomatoes

1 cup rocket

2 tablespoons olive oil

1 ½ tablespoons lemon juice

Salt and pepper to taste

INSTRUCTIONS

Steak

Bring the steak to room temperature.

Season steak liberally on both sides with salt, pepper and garlic.

Heat a large skillet over high heat.

When skillet is hot adding about 1 tablespoon of butter into the non-stick pan.

Immediately place strip steak on top of the butter (the butter helps to create a nice crust on the exterior).

Allow to sear for about 3 minutes undisturbed.

Turnover and cook for 3-4 more minutes for a medium rare steak.

Remove from skillet.

Allow to rest (resting helps retain juices).

Salad

Halve cherry tomatoes.

In a large bowl combine tomatoes and rocket.

Make a quick dressing by whisking olive oil, lemon juice, salt and pepper.

Add to salad and toss to coat. Season with a bit more salt and pepper if desired.

Now that your steak is rested and the salad is ready, slice and serve on top of salad.                    

Don’t forget to pin and save for later! 🙂

healthy recipes to lose weight

6. Stir Fry Shirataki Shrimp Noodles

Japanese Shirataki noodles are a great alternative to pasta, they contain no bad carbohydrates, the noodle is low calorie and low carb. Stir fry shrimp noodles is everything you want in a stir fry and so much more. 

All the textures and tastes in this dish just work. You have your crisp elements thanks to the veggies, tender shrimp and softness from the Shirataki noodles. Aside from texture, the aroma is truly unforgettable.

healthy recipes to lose weight

INGREDIENTS

4 tablespoons dark soy sauce

2 tablespoons sesame oil

1 tablespoon Chinese cooking wine or sherry (optional)

1 thumb size piece of fresh ginger, peeled and minced

1-2 teaspoons ground white pepper

1 teaspoon granulated sugar (optional)

¼ cup olive oil

1 lb. shrimp, peeled and deveined

4 celery ribs, thinly sliced diagonally

4 scallions/spring onions thinly sliced diagonally

2 medium sized carrots, shredded

1 head of garlic, peeled and minced

1 package Shirataki noodles

INSTRUCTIONS

Prepare the sauce for the stir fry by combining the soy sauce, sesame oil, cooking wine, ginger, white pepper, sugar and mix well.

Once the sauce is done, add half of the oil to a deep saucepan or wok and heat over medium high. Add the shrimp to the hot oil and cook for 4‑5 minutes or until pink and opaque. Remove the shrimp and set those aside.

In the same pan or wok add the remaining oil along with the celery, green onions, carrots and garlic. Stir fry for about 10 minutes or until the vegetables are warmed through but still have crispness and bite. When they are done set them aside.

As for the Shirataki noodles, they are packaged in water so just take them out of the packaging and run them under hot water. Once this is done add the noodles to the hot pan or wok and stir fry for 3 minutes before adding in the sauce, shrimp and vegetables.

When all the components come together stir fry until everything is warmed through and coated with sauce. Now that the dish is ready, serve and enjoy every bite.

NOTES

Also try this 19 Vegan Dinner Recipes

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7. Baked Cod with Vegetables & Herbs

Cod is a wonderful product to cook with. It is a very delicate, mild fish that pairs well with so many ingredients. 

With a few super fresh fillets and some thyme, it is easy to create an impressive dish that pleases all the senses. 

One dish in particular that is quite phenomenal is cod fillets baked in foil accompanied by leeks and carrots. This trio is then seasoned with herbs and spices and cooked until flakey.

Baking in the foil allows the fish to steam until it is perfectly flakey and the vegetables cook down while still maintaining their bite. As for the herbs and spices, they bring the dish to new heights. 

In the end you have little packets of elegance to serve and enjoy.

healthy recipes to lose weight

INGREDIENTS

Salt and pepper to taste

Dry white wine of choice

2 cod fillets (6 oz each), boneless and skinless

Lemon wedges

2 tablespoons unsalted butter

3 garlic cloves, minced finely

2 teaspoons lemon zest

1 teaspoon fresh thyme, minced

1 ½ tablespoons fresh parsley, chopped

1 cup baby carrots

2 leeks, cut into matchsticks, white and light green part only

INSTRUCTIONS

Preheat oven to 375ºF/190ºC/Gas Mark 5. Add the butter, a little garlic, a portion of the lemon zest and all of the fresh thyme to a small bowl along with a sprinkle of black pepper. 

Mix to create a seasoned butter for the cod. 

Once this is done, add the remaining garlic, parsley, and lemon zest to a separate bowl and mix to combine.

In a medium sized bowl toss together the carrots and leaks along with some salt and pepper. 

Tear off two sheets of aluminum foil and lay them flat on the counter.

Place a mound of the leek and carrot mix in the center of each sheet of foil and add a splash of white wine along with the juice of a lemon wedge. 

Add a fish fillet on the top of the vegetables and season with black

pepper. 

Top each with half of the seasoned butter and fold the foil to create little packets. 

Place both packets onto a baking sheet and bake for 15 minutes. After this time remove from the oven, unwrap each package to allow steam to escape and check for doneness by making sure that the fish flakes easily with a fork. 

When the fish is done top with the garlic, parsley and lemon zest mixture and serve with lemon wedges.

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8. Chicken Chasseur

Chicken chasseur, which translates to hunter’s chicken, is a classic French dish. This super easy main course is exceptional. The chicken is super tender, the tomatoes add some acidity, the herbs provide a pronounced flavor and the mushrooms bring an amazing earthiness. Making the entire recipe in one vessel ensures that the end result is a beautiful dish that pleases all the senses.

healthy recipes to lose weight

INGREDIENTS

1 can chopped tomatoes

2 sprigs fresh thyme

2 bay leaves

4 sprigs fresh tarragon

1 small pot double or heavy cream

2 tablespoons all-purpose flour (optional)

Salt and pepper to taste

4 skinned and boned chicken thighs

2 tablespoons olive oil

1 large onion, peeled and sliced (or shallots)

1 cup sliced chestnut mushrooms

3 garlic cloves, minced

½ cup dry white wine

2 cups chicken broth

INSTRUCTIONS

Pre-heat an oven to 425ºF/220ºC/Gas Mark 7.

Quickly season the 2 tablespoons of flour with a little salt and pepper. Once seasoned coat the chicken thighs with flour and shake off the excess (this will help brown the chicken).

When the chicken is coated, add oil to a large pan and place over medium high heat. Put chicken thighs into the pan and cook until golden brown on both sides. As soon as the chicken is brown add the sliced onions along with the mushrooms and garlic. Stir continuously until the onions and mushrooms are fragrant then pour in the wine and bring to a boil for 3 minutes.

Follow by pouring in the chopped tomatoes and let the sauce boil and reduce once again for 5 minutes. Add the chicken stock, thyme, bay leaves as well as the fresh tarragon and give it a good stir. Transfer the dish to the preheated oven.

Bake for 30 to 40 minutes. After the 30 to 40 minutes have passed check the chicken for doneness (it should not be pink). Remove from the oven, stir in the heavy cream and serve with vegetables.

NOTES

Also try this 16 Chicken Dinner Recipes

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9. Stuffed Cabbage Rolls

healthy recipes to lose weight

INGREDIENTS

1 large white cabbage

Olive oil

1 onion, peeled and finely diced

2 garlic cloves, minced

1 carrot, peeled and finely diced

½ cup mushrooms, finely chopped

2 pounds ground meat of choice(beef, turkey, chicken or pork is fine)

18 oz. can of tomato sauce

1 tablespoon tomato puree

1 teaspoon brown sugar (optional)

1 tablespoon lemon juice

Pinch of red chili flakes

1 cup chicken broth/stock

Salt and pepper to taste

INSTRUCTIONS

With a sharp knife carefully core the cabbage and place it into a large pot. Cover the cabbage with water and bring to a boil over medium high heat. Cook for 7-10 minutes or until the leaves are pliable and tender.

When the cabbage is cooked, drain and remove it from the pot. Once cool enough to be handled remove the leaves and lay them flat. Allow to cool for a few additional minutes.

As the cabbage leaves are cooling add about a tablespoon of oil to a large pan. Heat over medium and sauté the onions, garlic, carrots and mushrooms until softened. Once this is done add the ground meat and brown. As the meat is browning preheat the oven to 350ºF/180ºC/Gas Mark 4 and grease a large baking dish with olive oil. When the meat is cooked the filling is done.

Now that you have the filling add about 2 tablespoons in the center of each cabbage leaf, fold in the sides and roll. If the leaves are too thin use two per roll (just make sure to align the spines). Once the rolls are done place them in an even layer in the non-stick baking dish.

In a medium saucepan add the tomato sauce, tomato puree, brown sugar, lemon juice, red pepper flakes and chicken broth/stock. Season with salt and pepper. Once seasoned bring the sauce to a quick and pour this over the cabbage rolls. Now just cover the dish with foil, and bake for 45 minutes. After this time uncover and cook for an additional 5-7 minutes.

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10. Cauliflower Mashed Potatoes

If you like mashed potatoes it is time to try mashed cauliflower. The appearance is very similar but the taste is so much lighter and brighter. Mashed cauliflower still has that rich quality and is packed with essential vitamins and minerals. It is also low carb and low in calories! Here is how to make this healthy mashed potato alternative.

healthy recipes to lose weight

INGREDIENTS

1 large head of cauliflower

2 tablespoons unsalted butter

2 - 3 garlic cloves, minced

Olive oil

Salt and pepper to taste

INSTRUCTIONS

Fill a large pot with water, attach a steamer basket and bring to a boil over high heat. If you do not have a steamer basket on hand simply cover pot and bring water to a boil.

As the water is heating up cut the head of cauliflower in half with a sharp knife and carefully remove the stem. Once this is done chop the cauliflower into small pieces.

Steam or boil the cauliflower for about 15 minutes. During this time drizzle a little oil in a small pan and sauté the minced garlic. Sauté while stirring until softened and fragrant.

Check that the cauliflower is tender and remove pot from the heat. Drain the water and transfer vegetable to a mixing bowl along with the garlic, use a hand held potato masher to crush the cauliflower, then add the butter, some salt and a generous amount of pepper. Pound until smooth, taste and adjust seasonings as needed.

Now that the mashed cauliflower is done simply transfer to a plate and serve as desired.

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11. Zucchini Lasagna

Lasagna is a lovely dish. It has the signature layers, the richness, tomato sauce and of course cheese. Although often made with lasagna noodles, why not reduce the carbs and replace the noodles with zucchini (courgetti)? Doing so brightens up the dish and takes out the heaviness while retaining the richness that every lasagna should have.

healthy recipes to lose weight

INGREDIENTS

Olive oil

1 yellow onion, chopped

3 garlic cloves, minced

1 lb. ground beef or turkey

24 oz. tomato sauce

1 teaspoon oregano

2 sprigs fresh basil, chopped

16 oz. shredded skim-milk mozzarella plus more for topping

½ cup freshly grated parmesan plus more for serving

2 eggs

4 medium zucchini (courgetti’s), cut in ⅛-inch-thick slices

Salt and pepper to taste

INSTRUCTIONS

Preheat oven to 350ºF and heat a large skillet over medium. Add some olive oil into the skillet along with the onion and garlic. Cook until softened and fragrant. Add the ground meat into the skillet and brown. Season generously with salt and pepper.

Pour the tomato sauce into the pan with the browned meat, add in the oregano, basil and simmer for 10-12 minutes.

As the meat sauce is simmering, combine the mozzarella, parmesan cheese and egg in a bowl to make the mixture for the cheese layer. Mix until the egg is evenly distributed into the cheese.

Direct your attention to the sauce. Taste and adjust seasonings as needed. When the sauce and cheese mix is done, lightly coat a 9 by 13 inch baking dish with oil and arrange the slices of zucchini in an even layer on the bottom. Top this layer with half of the meat sauce and a layer of the cheese mixture. Repeat the layers and finish with zucchini.

Top with mozzarella cheese and cover the lasagna with foil. Bake in the oven for 45 minutes before removing the foil and returning it to the oven for an additional 15 minutes.

Remove from the oven, cool for about 5 minutes, plate and serve with a little parmesan cheese if desired.

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12. Gluten-Free Pizza

healthy recipes to lose weight

INGREDIENTS

3 cups (440 g) gluten-free flour blend

1 cup (160 g) white rice flour

1 cup (160 g) brown rice flour

1 cup (120 g) tapioca flour

¾ tsp xanthan gum)

1 tsp salt

½ tsp baking powder

3 Tbsp (37 g) sugar, divided

1 Tbsp (10 g) yeast

1 ¼ cup (300 ml) warm water, divided

1 Tbsp (15 ml) olive oil

Sugar-Free Pizza sauce

1 cup pepperoni

1 cup skim-milk mozzarella & and desired veggies

INSTRUCTIONS

Preheat oven to 350 degrees F (176 C).

In a small bowl, combine yeast and ¾ cup (180 ml) warm water about 110 degrees F (43 C). Too hot and it will kill the yeast! Let set for 5 minutes to activate. Sprinkle in 1 Tbsp (12 g) of the sugar a few minutes in.

In a separate bowl, combine gluten free flour blend, salt, baking powder and remaining 2 Tbsp (25 g) sugar. Whisk until well combined.

Make a well in the dry mixture and add the yeast mixture. Add the olive oil and additional ½ cup (120 ml) warm water before stirring. Then stir it all together until well combined, using a wooden spoon.

Lightly coat a baking sheet or pizza stone with nonstick spray and plop your dough down. Using your hands and a little brown rice flour if it gets too sticky, work from the middle and push to spread/flatten the

dough out to the edge. You want it to be pretty thin, less than ¼ inch.

Put the pizza in the oven to pre‑bake for roughly 25‑30 minutes, or until it begins to look dry. Cracks may appear, but that's normal and totally OK.

Remove from oven and spread generously with your favorite pizza sauce, cheese and desired toppings. We went with Daiya to keep ours dairy‑free. Pop back in oven for another 20‑25 minutes, or until the crust edge looks golden brown and the toppings are warm and bubbly.

Cut immediately and serve. Reheats well the next day in the oven or microwave.

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13. Coconut Lime Chicken

This coconut lime chicken is for everyone out there who gets unbelievably bored eating plain old chicken day in and day out but can’t be bothered with making anything too fancy for dinner.

healthy recipes to lose weight

INGREDIENTS

4 skinless, boneless chicken breasts, about 1 ½ pounds

¼ teaspoon sea salt

¼ teaspoon black pepper

1 tablespoon coconut oil

½ cup red onion

1 whole red chili, chopped optional

1 cup organic chicken stock

2 tablespoons lime juice, about 1 large lime

1 tablespoon chopped cilantro

½ teaspoon red chili flakes

½ cup full fat coconut milk from a can or coconut cream

pinch turmeric powder (optional for color)

1 tablespoon arrow root starch for paleo/whole 30 or corn starch mixed into 1 tablespoons water optional

INSTRUCTIONS

Place the chicken breasts between two pieces of plastic cling wrap and pound them down to make them even in thickness. 

This will help the chicken cook evenly and make for more tender chicken. 

Sprinkle each side of the chicken with salt and pepper. 

Melt the coconut oil in a large skillet over a medium high heat on the stove.

Add the chicken breasts and cook each side for 5-7 minutes or until browned on each side. 

Remove the chicken and set aside on a plate. 

The chicken doesn't need to be fully cooked yet because you'll be returning it to the heat shortly. 

Wipe down the pan with a paper towel to remove black/brown bits. Add a little more oil along with the chopped onion to the same skillet and sauté for a few minutes to soften.

Add the chili pepper if you're using it. 

Sauté another couple of minutes. 

Add the chicken stock, lime juice, cilantro and chili flakes.

Bring the mixture to a boil and then reduce down to a simmer. 

Add the coconut milk (and the turmeric if using) and bring to simmer again for another 5 minutes. 

Add the starch and water at this time if you're using it. 

You may need to raise the heat slightly higher to bring this to a boil to activate the starch. 

Once the sauce thickens reduce it back down to a simmer. 

Add the chicken back to the skillet, cover and let cook for another 5-10 minutes or until the chicken is cooked all the way through. 

Serve with rice or cauliflower rice with the sauce spooned over the top. Add an extra sprinkling of cilantro & chilies and enjoy!

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14. Chicken Nuggets

healthy recipes to lose weight

INGREDIENTS

2 lbs. boneless, skinless chicken breasts

½ Cup Dill Pickle Juice

2 eggs, Beaten

1 can Full-Fat Coconut Milk

½ C. Arrowroot Powder

2 Tbsp Paprika

2 tsp garlic powder

¼ tsp cayenne pepper

Salt and pepper to taste - I like to use sea salt

½ Cup coconut oil for frying

INSTRUCTIONS

First, prepare the chicken by dicing into 1-2-inch cubes.

Add diced chicken and pickle juice to a mixing bowl and cover.

Refrigerate for at least 6 hours and up to 24 hours.

After chicken has marinated in pickle juice, drain pickle juice from bowl and add coconut milk and beaten eggs to the chicken.

Toss the chicken in the mixture and let sit for at least 5 minutes.

Mix the dry ingredients- arrowroot powder, salt & pepper, garlic powder, cayenne, and paprika in a shallow pan.

Add batches of chicken to the dry ingredients. 

Make sure to cover each piece of chicken completely with dry ingredients.

Shake off excess powder and place on lined baking sheet.

Heat a cast iron skillet with the coconut oil on mediumhigh heat.

Once the oil is hot, add one batch of chicken at a time.

Do not crowd the chicken- this will take 3 or 4 batchesand make sure to turn each piece individually once the

crust has browned, about 3 or 4 minutes per side.

Drain cooked chicken on a drying rack over a baking sheet.

Keep cooked chicken warm in the oven at 170 degrees.

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[healtry]

how to make 5 of best healthy dinner recipes vegetarian (2020)

how to make 5 of  best healthy dinner recipes vegetarian (2020).

No mеаt, no рrоblеm—trulу. Just take a lооk through thеѕе delicious ѕаndwiсhеѕ, stir-fries, саѕѕеrоlеѕ, ѕоuрѕ, аnd more. Helpful hint: Sоmе rесiреѕ call fоr chicken broth, but you саn еаѕilу sub in vegetable broth to keep thingѕ vеg-friеndlу. so Hеrе аrе 5 hеаlthу dinnеr rесiреѕ vеgеtаriаn.

orecchiette pasta with broccoli sauce

A simple delicious vegetarian recipe fоr Orecchiette Pаѕtа with Broccoli Sauce – full оf flаvоr and nutriеntѕ!.

Aftеr taking a wееk-lоng сооking class in Italy, a friend brоught bасk thiѕ trаditiоnаl Tuѕсаn rесiре with him аnd made it fоr his wife. Truth be tоld, when she first dеѕсribеd it, how thе brоссоli wаѕ сооkеd dоwn and mеltеd intо a ѕаuсе, I hаd ѕоmе rеѕеrvаtiоnѕ. Thе thоught of muѕhу broccoli ѕееmеd rеаllу оff-рutting, but аѕ ѕhе соntinuеd dеѕсribing hоw luѕсiоuѕ and сrеаmу thе brоссоli ѕаuсе асtuаllу became, the wау the оrессhiеttе pasta cradled it ѕо perfectly, mу intеrеѕt was рiԛuеd.

Sо thiѕ became оur dinnеr last night, аnd I hаvе tо ѕау,  it wаѕ delicious! And a whоlе lоt of broccoli wеnt into thiѕ!.

wаtсh the quick vidео tо ѕее how easy it iѕ!.

ingrеdiеntѕ

12 ounces brоссоli flоrеtѕ- сut оr brоkеn intо very ѕmаll flоrеtѕ аbоut equal size

8 оunсеѕ short pasta- оrессhiеttе pasta, penne, rigаtоni, еtс

2 tаblеѕрооnѕ оlivе oil

6 gаrliс сlоvеѕ- rоugh chopped

generous pinch сhili flаkеѕ

generous pinch ѕаlt and рерреr, more tо tаѕtе

1 tеаѕрооn miѕо раѕtе ( оr ѕub 1–2 mаѕhеd аnсhоviеѕ)

2 cups vеggiе broth оr сhiсkеn broth

Gаrniѕh: grаtеd раrmеѕаn оr ресоrinо сhееѕе,  lеmоn zеѕt, сhili flаkеѕ, frеѕh basil ribbоnѕ, tоаѕtеd рinе nuts, toasted brеаd сrumbѕ, truffle oil оr kаlаmаtа оlivеѕ- all орtiоnаl.

inѕtruсtiоnѕ

1) Stеаm small brоссоli flоrеtѕ until vеrу tеndеr (easily pierced with a fork)and set aside.

2)Cook раѕtа ассоrding tо dirесtiоnѕ, and save some hоt pasta wаtеr whеn уоu drain.

3) In a lаrgе pan, saute thе gаrliс аnd chili flаkеѕ in thе оlivе оil, оvеr mеdium hеаt until frаgrаnt аnd golden, about 2-3 minutеѕ.  Stir in thе miѕо раѕtе (or аnсhоvу), thеn add steamed brоссоli,  ѕаlt, рерреr аnd thе 2 сuрѕ broth.

4) Bring tо a gentle simmer аnd ѕtаrt brеаking араrt the brоссоli with a metal ѕраtulа intо tiny рiесеѕ. As it cooks it will gеt еаѕiеr to break apart. Yоu wаnt the brоссоli to basically mеlt dоwn intо a “ѕаuсе”.  Continue ѕimmеring gеntlу оn lоw hеаt until hаlf of the liԛuid еvароrаtеѕ аnd it becomes the consisancy оf a thiсk ѕаuсе, аbоut 10-15 minutes.

5) If it ѕееmѕ watery аnd ѕераrаtеd, juѕt kеер сооking it dоwn. It won’t bе ѕmооth- but juѕt broken down and very vеrу tender.

6) Add thе раѕtа. Toss well. Add mоrе раѕtа water if уоu like it a littlе mоrе ” ѕаuсу.” Tаѕtе fоr ѕаlt, аdding mоrе аlоng with рерреr, сhili flakes and lemon zеѕt.

7) Dividе among bowls аnd top with аnу оf the garnishes уоu likе. Grаtеd Parmesan оr pecorino  аddѕ depth and ѕаlt, lеmоn zest аddѕ a niсе brightnеѕѕ, whiсh I highlу rесоmmеnd аnd a drizzle оf truffle оil elevates.

8) Enjоу!.

fаrmеrѕ mаrkеt veggie еnсhilаdаѕ

Hеllо Fall!  Thiѕ simple recipe for Vegetarian Enсhilаdаѕ uѕing farmer’s market ingredients bridges the gap bеtwееn seasons bringing еnd-оf-ѕummеr vеggiеѕ together in a cozy соmfоrting mеаl.  A bеаutiful wау tо сеlеbrаtе fall.

Hеrе аrе a few mоrе оf mу fаvоritе Vegetarian Dinnеr Rесiреѕ that аrе реrfесt fоr fall.

What I lоvе аbоut thiѕ rесiре iѕ that the vеgеtаriаn enchilada filling iѕ so flеxiblе. Uѕе whаt you hаvе оn hаnd or can find аt thе fаrmеrѕ market. Here I’vе sauteed оniоn, уаmѕ, zucchini, bell рерреr аnd a stray еаr оf соrn. But other орtiоnѕ соuld include саuliflоwеr, parsnips, саrrоtѕ, diсеd butternut squash оr wilting uр ѕоmе fall grееnѕ likе kаlе оr ѕрinасh. Yоu gеt the idеа!

Lеt your сrеаtivitу flоw hеrе. Yоu’ll nееd аbоut 3 tо  3 1/2 сuрѕ оf ѕаutееd veggies ( inсluding thе оniоn) however уоu сhооѕе.

wаtсh the quick vidео tо ѕее how easy it iѕ!.

ingrеdiеntѕ

1–2 tablespoons оlivе оil

1 оniоn diced

4 garlic сlоvеѕ, rоugh сhорреd

1 red bеll pepper diсеd

1 ѕmаll уаm,  diсеd ѕmаll ( or sub zucchini)

1/2 tеаѕрооn salt

1 еаr оf соrn, kеrnеlѕ сut оff ( аbоut 1 сuр) оr sub оthеr vеggiеѕ!

1  tеаѕрооn сumin

1 teaspoon coriander

1 tеаѕрооn dried oregano

1  14 оunсе саn blасk beans rinѕеd, drained

1/4 cup сhорреd cilantro ( optional)

2 сuрѕ  hоmеmаdе еnсhilаdа ѕаuсе ( оr ѕtоrе-bоught)

8 x 8-inch whole wheat tortillas ( оr ѕub соrn)

2 сuрѕ grаtеd сhееѕе (8-10 оunсеѕ рерреr jасk, Mexican blend, сhеddаr, Mоzzаrеllа) оr sub vеgаn сhееѕе!

Garnishes: sour сrеаm, avocado, рiсklеd rеd оniоnѕ аnd hоt ѕаuсе.

instructions

1) Prеhеаt оvеn tо 400 F.

2) If mаking the hоmеmаdе еnсhilаdа ѕаuсе, рlасе аll ingrеdiеntѕ in a blеndеr аnd blend until ѕmооth.

3) Make thе filling: Hеаt оil in a large skillet оvеr mеdium-high hеаt.

4) Add оniоn and ѕtir 2-3 minutes until frаgrаnt. Lоwеr heat to mеdium add bеll pepper, уаmѕ, gаrliс and ѕаlt. Sаutе thiѕ until уаmѕ and рерреrѕ аrе tеndеr about -7-9 minutеѕ. If mixturе gеtѕ drу, аdd a splash оf wаtеr, lower heat and cover and gеntlу ѕtеаm until yams аrе fork-tender. Fold in thе frеѕh соrn аnd cumin, coriander and оrеgаnо. Saute 3 mоrе minutes. Remove frоm heat. Add thе blасk beans, tаѕtе for ѕаlt, adding mоrе if уоu like. Stir in hаlf thе сilаntrо.

5) Grease a 9 x 13 baking diѕh. Pоur 1/2 сuр of the еnсhilаdа sauce аnd ѕрrеаding аrоund ѕо the bоttоm оf the раn iѕ niсеlу соаtеd.

6) Assemble уоur Enсhilаdаѕ: Plасе 1/2 cup filling dоwn thе сеntеr оf the tоrtillа аdd 2-3 tаblеѕрооnѕ grаtеd сhееѕе over tор аnd wrар it up tightly. Plасе еnсhilаdа seam ѕidе down оvеr thе ѕаuсе. Repeat with thе rеmаining 7 tоrtillаѕ nеѕtling thеm side bу ѕidе. Pоur thе remaining Enсhilаdа Sаuсе оvеr thе еnсhilаdаѕ, leaving the еdgеѕ еxроѕеd if уоu like (for crispy edges). Sрrinklе with remaining сuр оf cheese.

7) Plасе in thе hоt оvеn, fоilеd for 20 minutеѕ thеn unсоvеr fоr thе last 6-10 minutеѕ until cheese iѕ nice аnd mеltу. Lеt ѕtаnd 10-15 minutеѕ bеfоrе ѕеrving ( tented with fоil). Sсаttеr thе rеmаining сhорреd сilаntrо оvеr thе еnсhilаdаѕ. Sеrvе with ѕоur cream аnd hоt sauce.

8) Sеrvе with Mеxiсаn Slаw!.

muѕhrооm wеllingtоn with rоѕеmаrу аnd ресаnѕ

Here’s a little numbеr thаt may come in handy for the holidays – Muѕhrооm Wеllingtоn with Rоѕеmаrу аnd Pесаnѕ. Thiѕ, my friеndѕ thе реrfесt, mоѕt еlеgаnt,  vegan mаin diѕh for your Thаnkѕgiving, Chriѕtmаѕ оr holiday tаblе! And the bеѕt part? It iѕ vеrу ѕimрlе!!!

Whаt I lоvе about this recipe, iѕ thаt уоu саn make it in stages, mаking thе filling a dау аhеаd, refrigerating, then rolling and baking right bеfоrе the mеаl. Thаt way it iѕ ѕоооооооо еаѕу. You саn аlѕо bаkе this аhеаd and rеhеаt, but I find it’ѕ “рrеttiеr” baked the dау оf.

Eаrthу, ѕаvоrу mushrooms and tоаѕtу, nuttу ресаnѕ аrе enfolded in a tender golden flaky сruѕt. Nоn-vеgаnѕ will love it too. Dоеѕ it rеаllу gеt better than thiѕ?! It’ѕ made ѕimрlе with ѕtоrе-bоught puff pastry (mаnу brands оut thеrе аrе vеgаn) аnd can bе mаdе ahead – a godsend fоr thоѕе оf uѕ with соmрасt kitchens. Each recipe mаkеѕ twо 12-14 inch rоllѕ.

Kеер bоth vеgаn оr аdd cheese tо оnе fоr mоrе vаriеtу. Eithеr wау, your guests аrе sure to еnjоу. Pluѕ they tаѕtе great thе next dау аnd аrе ѕо еаѕу tо make!.

wаtсh the quick vidео tо ѕее how easy it iѕ!.

ingrеdiеntѕ

2 tablespoons olive oil (or butter)

2 pounds mushrooms, sliced, stems OK (except Shiitake stems)

1 large onion, diced

4–6 fat garlic cloves, rough chopped

1 tablespoon chopped fresh rosemary (or sage, or thyme)

1 teaspoon kosher salt

1/4 cup sherry wine ( not sherry vinegar)  marsala wine, ruby port (or red wine or white wine) – or leave it out! see notes.

1 teaspoon balsamic vinegar

1 cup chopped, toasted pecans ( or feel free to sub hazelnuts or walnuts)

½ teaspoon pepper

2 teaspoons truffle oil ( optional)

OPTIONS -if you want to add cheese, add ½ – 1 cup grated pecorino, gruyere, goat cheese or cream cheese

“Egg” wash – use nut milk, cream or melted coconut oil to brush on the pastry.  If not worried about it being vegan, whisk an egg with a tablespoon of water.

2 sheets vegan puff pastry, thawed in the fridge overnight.

butternut lasagna with mushrooms and ѕаgе.

We саn оnlу bе ѕаid tо bе аlivе in those mоmеntѕ whеn оur hearts аrе соnѕсiоuѕ оf оur trеаѕurеѕ.~ Thоrtоn Wildеr

Hеrе’ѕ a dеliсiоuѕ vеgеtаriаn or vеgаn mаin diѕh, worthy оf уоur holiday table – Buttеrnut Lаѕаgnа with Mushrooms аnd Sаgе. Sо соmfоrting аnd homey.

What I lоvе about this rесiре iѕ thе buttеrnut lаѕаgnа саn be mаdе аhеаd (оr in ѕtаgеѕ) аnd ѕtоrеd in the fridge until rеаdу tо bаkе.  When it соmеѕ оut of the оvеn, bеаutifullу gоldеn аnd bubblу, уоur house is ѕurе to ѕmеll аmаzing!.

wаtсh the quick vidео tо ѕее how easy it iѕ!.

ingredients

 Small butternut squash ( 2.5lbs – 3lbs)   (you’ll need about 4 cups, roasted)

½ a sweet onion, sliced into big wedges

olive oil for drizzling

Mushroom Filling:

2 tablespoons olive oil or butter

1 ½  lb mushrooms, sliced

1 fat shallot or ½ onion, diced

4 garlic cloves, chopped

2 tablespoons fresh chopped sage

½  teaspoon salt

optional – feel free to add a couple of handfuls baby spinach or greens and wilt them.

simple celery soup

Whеn we come tо a great barrier, when wе find a рlасе inѕidе us we do nоt knоw how to nаvigаtе, when we аrе in a painful experience thаt wе cannot avoid, wе need tо sit right dоwn thеrе–аt thе root of thаt experience, at thе rооt оf the tree of life- and bе ѕtill.

Thiѕ rесiре fоr Simрlе Cеlеrу Soup is creamy аnd luѕсiоuѕ оhhhhh ѕо соmfоrting! If уоu’vе been hеrе a while, уоu’ll know hоw muсh I lоvе to take simple, оrdinаrу ingrеdiеntѕ and trу tо elevate them. It’ѕ ѕоmеthing I learned from my very frugal, immigrаnt parents whо wоuld often hоѕt thе mоѕt dеliсiоuѕ dinnеrѕ,  whilе uѕing the humblest, mоѕt соѕt-ѕаving ingrеdiеntѕ.

Thiѕ Celery Soup could be thе start оf a grand mеаl. It соuld аlѕо bе a whоlеѕоmе hоmеmаdе supper, ѕimрlу ѕеrvеd with сruѕtу brеаd. Whаt I love most about thiѕ is, how аdарtаblе it iѕ. It iѕ really easy tо make thiѕ vegan.

wаtсh the quick vidео tо ѕее how easy it iѕ!.

ingredients

2 tablespoons olive oil, or butter

1 onion, diced

4 fat garlic cloves, rough chopped

6 cups celery, sliced thin (about 1 ¼–1 ½ pounds) 1 extra-large head, save some leaves for garnish

2 cups potatoes, sliced into ½ inch thick rounds ( about ¾ lb –  1 extra-large russet peeled, or use a few yukons, unpeeled.

4 cups veggie or chicken broth ( or 4 cups water + 1 tablespoon “Better than Bouillon” Vegetable Base)

1 cup water

1 bay leaf (optional, remove before blending)

1 teaspoon salt

½ teaspoon pepper

1/8 – 1/2 teaspoon cayenne, start conservatively or leave it out entirely.

Add:

¼ cup fresh dill (small stems ok)

½ cup fresh parsley (small stems ok)

Stir in: ½ cup (or more) of sour cream, plain yogurt, vegan sour cream, heavy cream or cashew cream.

I hope you liked my post.

Now I'd like to hear from you.

wich recipe from today's recipes you're going to try first?

Let me know by leaving a comment below right now.

source https://www.i9raa2.com/2020/05/healthy-dinner.html

[bluemagic-girl]

🔥Fish Fry Day: 4 great recipes for the Lenten season🔥

Fish Fry Day: 4 great recipes for the Lenten season

1 of 5

Salmon with Fresh Dill en Papillote, a recipe suitable for Lent, photographed Wednesday, Feb. 12, 2020. Photo by Hillary Levin, hlevin@post-dispatch.com

Salmon with Fresh Dill en Papillote, a recipe suitable for Lent, photographed Wednesday, Feb. 12, 2020. Photo by Hillary Levin, hlevin@post-dispatch.com

Fried Catfish, a recipe suitable for Lent, photographed Wednesday, Feb. 12, 2020. Photo by Hillary Levin, hlevin@post-dispatch.com

Scallops and Mushroom Bowtie Pasta, a recipe suitable for Lent, photographed Wednesday, Feb. 12, 2020. Photo by Hillary Levin, hlevin@post-dispatch.com

Shrimp with Soy, Garlic, Ginger and Lemon, a recipe suitable for Lent, photographed Wednesday, Feb. 12, 2020. Photo by Hillary Levin, hlevin@post-dispatch.com

Lent. It’s a time for reflection. A time for humility. And definitely a time for fish.For most American Christians, Lent begins Wednesday (for the Eastern Orthodox churches, it will begin Monday). That means believers will spend the day and the next seven Fridays avoiding meat.As the explosion of fish fries around the area will attest, a large number of people during Lent turn instead to fish (though the Orthodox churches avoid fish with backbones, as well).For this Lenten season, I made four appropriate dishes, two with fish and two with shellfish. Each one was so delicious that I’m afraid they may not be entirely in the spirit of somber reflection and self-sacrifice.

Is your Lenten fish fry not listed? Let us know. Contact Daniel Neman at dneman@post-dispatch.com or (314) 340-8133. But that’s OK. They’re great to eat when it is not Lent, too.I started with the most typical of all Lenten meals, at least in this town: fried fish. I humbly suggest it was better than anything you could get at a church, but that is probably because I made a relatively small batch, instead of the churches’ assembly-line cooking, and I used a slightly more expensive ingredient than they use.The ingredient I used was panko bread crumbs for the breading. I had planned to use the traditional cornmeal, but I discovered as I started to cook that I had run out of the traditional cornmeal. So, panko — which I did have — it was.

And I’m glad it worked out just as I totally intentionally meant it to, because panko makes everything fried taste better. It gives it an extra crispy snap that is simply delightful.Next up was a dish I hadn’t made in some time but has long been a favorite: Shrimp with Soy, Garlic, Ginger and Lemon. When I first met the friends of the woman who was to become my wife, this is the dish I made. One plateful, and they decided to like me.

With the ingredients listed in the name (shrimp, soy, garlic, ginger and lemon), it is not surprising that it has a certain Chinese flair. It is even stir-fried, though I have also had considerable success modifying the recipe slightly and cooking it on the grill.Unlike simpler stir-fries, it requires a three-part procedure to cook. First, you make a marinade with all of the ingredients in the title, and more — sherry, for one. After you marinate the shrimp for an hour, you strain out the marinade and thicken it with a slurry of cornstarch and water to make an amazingly flavorful sauce.Then comes the stir-frying of the shrimp, with more garlic and ginger, plus red bell pepper. Your house will smell as great as your dinner will taste.My third dish was another old favorite and a traditional way to prepare fish: en papillote. The phrase means “in paper” or “in parchment,” and it refers to a way of wrapping fish or occasionally chicken in a sealed parchment packet along with vegetables and a splash of liquid, often wine.

You bake the packets in the oven, and the fish gently cooks in the steam that is created inside the packet.This particular version begins with salmon, which is placed on top of a bed of sautéed carrots and mushrooms. Dill is placed on top of that — a natural with salmon — and plenty of shallots to provide a mild, earthy onion flavor. The fish was cooked to perfection, and the whole dish from presentation (everyone oohs and ahs when you cut open the packet) to taste was stunning.My final dish came from a cookbook by Legal Seafood, the popular East Coast chain of seafood restaurants. The book says that the recipe is one of the restaurants’ most popular pasta dishes, which makes sense when you consider the main ingredients: scallops, heavy cream and mushrooms.

Imagine seared scallops served in an exquisite cream of mushroom soup sauce. Now imagine that the sauce gets its low notes from garlic and scallions, and its high from white wine, and it’s all piled atop bowtie pasta.Yeah. It’s that good.

Feb. 22 may be National Margarita Day, but the origin of so many people’s favorite cocktail is up for debate.

The lettuces, one firm and one buttery soft, are paired with a quartet of fresh herbs that includes Italian flat leaf parsley, chervil, chives and feathery dill frond.

No murder + no mayhem = empty calories

It’s winter, a perfect time to cook winter squash. It’s nutty, a little sweet and immensely satisfying. We make it five ways, including — ice cream?

“[It’s] not an apologetic few lines at the back. We’re talking crafted cocktails that just so happen to not contain alcohol.”

What’s the best brewery in the world? Well, if you ask RateBeer, the answer is clear: Hill Farmstead in Greensboro, Vermont. 

Happy Presidents Day! Here’s a look at the drinking habits of each commander-in-chief.

from WordPress https://moosegazette.net/%f0%9f%94%a5fish-fry-day-4-great-recipes-for-the-lenten-season%f0%9f%94%a5/27111/

[the-coconut-asado]

OBSCURE OBJECTS OF DESIRE: THE CHRISTMAS WISHLIST

A few years back, my mate Jules Wake left the ‘deeply shallow world of PR’ (her words) to write romantic novels. Apart from her talents for storytelling and blistering oxymorons, she also has a Simon Cowell-shaped nose for the commercial: she has twice released a novel with a Christmas theme in time for stocking filler shopping. Even the title pages have you pulling on your Santa jumper and reaching for the marshmallow fork, promising yourself you’ll give Will Ferrell’s Elf one more chance. 

Now, I don’t nearly have Jules’ fan base - 50 subscribers to Tumblr when I last checked #winning - but I am going to unashamedly adopt her strategy and offer you a Christmas themed blog, but with only two tenuous links to the season: the iconic status of the Christmas list and the fact I am writing this in December.   

If you are as difficult to prise away from the kitchen as I am, then Christmas is an opportunity to expand your culinary kit.  The Barefoot Contessa obviously doesn’t agree with me. She says you only need three kitchen tools to create amazing dishes:  a good set of kitchen knives (already stretching that ‘three’ moniker), a set of sheet pans (ones that allow you to cook above and in the oven), and a zester (natch). My last Obscure Objects of Desire blog (with its predictably crash- the- internet number of hits from frustrated porn surfers)  had a more esoteric list; a chocolate chipper (lethal but efficient), a chopping board with integral plughole (genius) and a Lilliputian sized saucepan (hard to balance on a gas hob but ace at melting a nob of butter).

Here, I am skipping along a happy middle road, celebrating more familiar kit which I reach for time and again, while exercising my inalienable right as a kitchen obsessive to cram my cupboards full of rather beautiful but rarely used ‘essentials’ (beehive shaped cake tin anyone?).

So, here goes.

My Mini Tart Tin

My whole relationship with mince pies changed when I first came across this diminutive gem in Lakeland. Up until then, I had done the festive snack all wrong, aided and abetted by the chewy, flaky pastry version invented by my mum that I grew up with.  For some reason my Dad loved these cardboard excuses for indulgence, but then again held some unfathomable prejudice against shortcrust which, I guess, made chewy flaky pastry a winner by default.  

Mince pies seem to have no place in the eating day:  Too dense for a dessert, too sweet for elevenses, just one of those things that carb-load the bathroom scales just as you head into the chilly void of January. But the mini tart tin allows mince pies to be reinvented as a delicious micro morsel with the added warped psychology of eating more of less. (makes 48 tarts)

Mini Pecan-topped Mince pies

Ingredients:

1 roll ready-made shortcrust pastry (life’s too short, especially if James Bond is calling on the telly)

1 large jar mincemeat

100g white marzipan

50g pecans

icing sugar to serve

How to make

Pre-heat the oven to 200C (180C fan oven)

Roll out the pastry and cut small discs with a cookie cutter. Use to line the cups of your small tins. If you reach the end of the pastry sheet, collect up the scraps and re-roll until you have filled all the tart cups.

Roll a small ball of marzipan (size of your thumbnail) into a ball then flatten it and pop in the base of one of the tart shells. Repeat until all the shells are filled. Next, using two teaspoons, pop a small dollop of mincemeat in each tart, then put in the oven for 12-15 mins.

After the time is up. Take the tins out of the oven and, working quickly, put a half pecan on top of each tart, then put the tins back in the oven for a further 5-7 minutes. Remove from the oven, allow to cool slightly, then decant to a cooling rack. When cool, move the tarts to a festive platter and dust with icing sugar.

 My Cast Iron Skillet

Just like Human League, it was working as a waitress in a cocktail bar when I first clapped eyes on it in Barcelona.  A vessel for serving up prawns a la plancha. I then went hunting for something similarly seamless – just one piece of metal refined into a perfect shape and with integral handles. No bolts, no joins, just beauty. ..And then I found it next to the flea spray in Continentale Supermarket. No joke.

I use this for paella when I only have a couple of people over for dinner, and also for this spiky breakfast treat, ideal for Boxing Day cut through after all the brandy-butter filled richness of Christmas. Serves 4.

Chimichurri Eggs

Ingredients:

For the chimichurri:

100g spinach leaves

50 g fresh coriander

3 garlic cloves,

1 shallot, roughly chopped

1 tsp dried oregano

2 tbsps. red wine vinegar

Juice of 1 lemon

2 tsp chilli flakes

½ cup extra virgin olive oil

Sea salt and freshly ground black pepper

 For the rest:

1 tbsp. olive oil

30g chorizo sausage, chopped into smallish pieces

50g chestnut mushrooms, chopped

2 large red chillies, chopped

4 large eggs

50g feta cheese

toasted granary bread or sourdough to serve

How to Make

Blitz the spinach, coriander, garlic, shallots, oregano, and red wine vinegar in a food processor. Tip into a bowl and add the chilli flakes, lemon juice, seasoning and extra virgin olive oil.

Heat your pan (any large frying pan will do) and add the oil. When hot, add the chopped chorizo and chillies and fry for a minute or two, then add the mushrooms and continue to fry for another couple of minutes.

 Pour in the chimichurri and fry for another minute or so until the oil starts to separate. Make four indentations in the mix and crack an egg into each. Sprinkle with a little dried chilli flakes and a turn of the pepper mill, crumble some feta over the surface then turn the flame to low and cover, cooking for a further 3 minutes. Remove the lid, the egg yolks should be opaque (but still runny inside) and the whites cooked. 

Sprinkle over a little more feta and serve with some hot buttered granary or sourdough toast.

 My Tarte Tatin Tin

I love a bit of alliteration, and this is up there with Larry David’s finest (Did you Talk to Ted about Tahoe?). But more than grammatical mind freaks, I love the sloping shape of the Tatin tin, and the ease with which you can turn out the finished bundle of wow factor without scalding your forearms or dropping the whole thing on the floor. And don’t just think sweet. This savoury tarte is the perfect opener to a Christmas Day lunch, or just to have by itself for supper. Serves 4.

Beetroot and Walnut Tarte Tatin

Ingredients:

1 sheet all butter puff pastry

500g fresh beetroot, scrubbed and halved (you can use red, or a mix of red and golden)

500 g banana shallots, peeled and halved

2 tbsps. muscovado sugar

1 tbsp. sherry vinegar

glug of gin

2 tbsp. olive oil

50g feta cheese

 For the dressing:

40g walnuts, chopped

few sprigs thyme, leaves removed

Zest and juice of 1 small orange

1 tbsp. lemon juice

2 tbsp. extra virgin olive oil

How to make

Roll out your puff pastry sheet and cut a 32cm circle. Prick all over with a fork and pop on a baking sheet into the fridge until ready to use.

Heat the oven to 200C (180C fan).

Put the scrubbed, cut beetroot, shallots, sugar, vinegar and oil in the Tarte Tatin tin (or a non-loose bottomed cake tin) and toss to mix. Pop in the oven for 1 hour 15 mins, until the beetroot is tender to the touch of a knife.

Roll the pastry over the top and tuck it in round the sides, then put back into the oven for 20-25 mins until the pastry has puffed up and browned.

While the tarte is cooking, mix all the dressing ingredients and put to one side.

When the tarte is cooked, take out of the oven, and using oven gloves (digit ones preferably) put a large plate on top of the tin, hold both tin and plate firmly and then invert the tarte onto the plate.

Crumble the feta cheese over the top and serve straight away. No one will want to wait anyway.

[binsofchaos]

The City Cook: Rock the Pantry

Welcome To My Pantry

Here's what I currently have in my pantry:

My Pantry Cupboard

When we moved into our apartment my very handy husband built me a floor to ceiling cabinet that fills a shallow space adjacent to the fire exit door in our kitchen. It's 25-inches wide, 6-inches deep and has twelve shelves. It is, relatively speaking to anything I ever had before, enormous. Compared to my friend Katherine's pantry in Connecticut, it is the size of a spice rack.

This cupboard currently holds:

On the top shelves -- 6 quarts of New Jersey tomatoes, 4 half-pints of peach jam, and 4 half-pints of red pepper jelly, all canned by moi last summer

Canned goods -- chickpeas, cannellini beans, artichoke hearts, oil-packed tuna, anchovies, sardines, San Marzano tomatoes, canned cherry tomatoes, tomato paste

Back-ups of things I always use and never want to run out of -- Hellman's mayo, Johnny Harris BBQ sauce, boxed chicken stock, Dijon mustard, Near East tabouli, tahini, cornichons, roasted red peppers, capers (to cook with), caperberries (for martinis), chutney, panko, breadcrumbs, fish sauce, red wine vinegar

Standbys (things I use often but not always but still want to have on hand) -- Gaea jarred olives, Davina tapenade, Tiptree seedless raspberry jam, peanut butter, Heinz Chili Sauce, lingonberries, cooking chocolate, yeast, bouillon cubes

Shelf-stable things -- honey, salt, vinegars (cider, rice wine, sherry, balsamic), pomegranate molasses

Tall bottles that fit on the bottom shelf – extra EVOO, canola oil, passata (tomato puree), spare CO2 canister for my Soda Stream machine, dry vermouth

I have a smaller, second kitchen cabinet that primarily holds baking ingredients and things that don’t fit in the tall, skinny cupboard:

Canisters of all-purpose flour, sugar

Light and dark brown sugar, baking powder, baking soda, molasses, cocoa powder

Pastas, couscous, fregola, rices, grains

Large or awkward-sized jars of spices bought in bulk-- dried mint, 2 kinds of oregano (Sicilian and Greek), Espelette pepper, Egyptian cumin, hot sauces, red pepper flakes

Crackers, nuts, tea

I have a separate spice rack, one of those built into an otherwise useless sliver of space, that holds my other spices. I have my favorite spices and spice mixes that I replenish often enough so that they're fresh, although to be safe, I write their purchase date on the bottom of each jar with a Sharpie: garlic powder, black peppercorns, cinnamon (both sticks and ground), saffron strands, cayenne, paprika, ground ginger, coriander, sumac, fennel seeds, za'atar, curry powder, chili powder. Invariably, when doing my January purge, this is where I’ll find spices that I bought for one recipe and then never used again, making them stale and needing to be tossed, like whole nutmeg or a jar of Herbes de Provence bought on a vacation in Aix-de-Provence four years ago.

My Refrigerator

Sometimes I read interviews with famous people who are asked what they have right now in their refrigerators and the answer is a chilled still life of a piece of Parmesan and Champagne. If you opened mine today or any other day, you would find both of those items but much more:

Lemons

Eggs. Large, organic and brown.

Bacon

Flat-leafed parsley, thyme, rosemary

Yogurt. Usually Greek and either whole fat or 2%.

Half-and-half

Butter. Always unsalted organic and sometimes also salted French or Irish.

Mustards. Dijon, coarse, and with horseradish

Mayonaise. Hellman's, either full-fat or "light"

Miso

Coffee beans

A bottle of dry white wine, usually pinot grigio, just for cooking, and a bottle of Lillet, just for me

Bottles of water chilling to be zapped with our Soda Stream. I am addicted.

Opened containers of various condiments: fish sauce, maple syrup, sesame oil, hoisin, Worcestershire, horseradish, ketchup, sriracha, pickled jalapeños, sweet relish

Cheeses. French feta, Pecorino, the above-mentioned Parmesan, cream cheese, Friendship 1% cottage cheese (other cheeses come and go but these are my essentials)

Capers, cornichons, pickles, caperberries

Panko, breadcrumbs

A bag of organic carrots and stalks of celery

Bottle of salad dressing (my own vinaigrette that I make every few days in batches)

My Freezer

I'm lucky in that I have a rather large freezer at the base of my refrigerator and I make aggressive use of it. That means I almost always have a variety of chicken and meats on hand and I date them and then rotate them out, replacing things as I use them, usually buying when on sale. I try not to lose track of what's in the freezer but sometimes do and end up having three pork tenderloins in there at once.

Still, this is what I have there today and it's typical of what I usually keep around:

Package of Defour puff pastry

Two quarts of homemade chicken stock, made 3 months ago.

Duck fat from the last time I roasted a whole bird, which was 6 months ago.

Bags of vegetables: petite peas, artichoke hearts, spinach, pearl onions

Two quarts of tomato sauce made last summer with local NJ tomatoes. It's a basic sauce with no seasonings aside from garlic so I can use it in any number of recipes.

Butter. At the moment, two sticks of organic unsalted.

Nuts. Pine nuts, a bag of pecans from Schermer’s in Georgia, and a bag of amazing Bronte pistachios I bought on last fall’s trip to Sicily.

Pesto. Three small containers made in July when local basil was in season and inexpensive. This will taste like summer when I soon use it.

A plastic bag of Parmesan rinds I collect and add to soups, especially minestrone.

Meats: 1 lb. of ground lamb, 1 lb. of ground beef, 1 duck breast, 1 package of ground duck (I make Bolognese with it), 4 boneless chicken thighs, 2-pound piece of pork belly, 1 boneless NY strip steak, 2 on-the-bone pork chops from the Hudson & Charles butcher shop on Amsterdam Avenue

A 1-pound bag of wild shrimp from Whole Foods

Two ice packs used on my recently re-injured knee

No ice cream.

My Countertop 

I have a large white porcelain bowl in which I keep aromatics, usually red onions, yellow onions, garlic, ginger, and shallots.

[blog-healthy-fast-food-be]

Healthy pizza

RECIPE BY COOKING LIGHT June 2004 

Ingredients:

Cooking spray

8 ounces sliced cremini mushrooms

1/4 cup finely chopped shallots

1 garlic clove, minced

1 teaspoon chopped fresh thyme

2 teaspoons sherry vinegar

1 (10-ounce) Italian cheese-flavored thin pizza crust (such as Boboli)

2 ounces prosciutto, cut into thin strips

⅓ cup (about 1 ½ ounces) shredded fontina cheese

How to Make It

Preheat oven to 450°.

Heat a 12-inch nonstick skillet over medium-high heat. Coat pan with cooking  spray. Add mushrooms and shallots to pan; sauté 7 minutes or until mushrooms are tender. Add garlic and thyme; sauté 1 minute. Stir in vinegar; remove from heat.

Place crust on the bottom rack of oven. Bake at 450° for 4 minutes.

Place the crust on a baking sheet. Spread mushroom mixture evenly over crust; sprinkle evenly with prosciutto and fontina cheese. Bake at 450° for 6 minutes or until cheese melts.

Tips: For a crisp crust, bake the pizza crust on the lowest rack for a few minutes before adding the toppings. Presliced button mushrooms can substitute for the creminis.

[0foodphotography]

Pork Belly Sisig

INGREDIENTS

MARINADE

Juice of 1 orange

3 garlic cloves, minced

2 tablespoons minced peeled fresh ginger

1 fresh lemongrass stalk, tender inner white bulb only, minced

1 tablespoon peanut oil

1 tablespoon Chinese chili paste

1 tablespoon kosher salt

1 teaspoon freshly ground white pepper

1 teaspoon Chinese five-spice powder

PORK BELLY

2 pounds meaty pork belly in one piece, scored in a crosshatch pattern

2 carrots, cut into chunks

2 celery ribs, cut into chunks

1 large leek, white and pale green part only, thickly sliced

1 small bunch of cilantro

2 bay leaves

1 strip of orange zest

1 quart pineapple juice

Kosher salt

SISIG

2 cups chopped celery leaves

1 ½ cups finely chopped shallots

1 cup thinly sliced scallion greens

½ cup sherry vinegar

¼ cup calamansi, yuzu or fresh lemon juice (see Note)

¼ cup minced cilantro

3 serrano chiles, minced

1 garlic clove, minced

Kosher salt

Freshly ground pepper

2 tablespoons peanut oil

HOW TO MAKE THIS RECIPE

In a medium bowl, combine the orange juice with the garlic, ginger, lemongrass, oil, chili paste, salt, pepper and five-spice powder.

Add the pork belly to the marinade and turn to coat. Transfer the pork and marinade to a sturdy resealable plastic bag and refrigerate for 24 hours, turning it once or twice.

Preheat the oven to 350°. In a small roasting pan, spread the carrots, celery, leek, cilantro, bay leaves and orange zest in a single layer. Remove the pork belly from the marinade and set it on the vegetables. Pour the pineapple juice over the pork, cover the pan tightly with foil and braise in the oven for about 3 hours, or until the pork is very tender. Remove from the oven, uncover and let rest for 1 hour. Discard the vegetables or reserve for another use.

Increase the oven temperature to 450°. Transfer the pork belly to a rack set over a rimmed baking sheet, fat side up. Season it generously with salt. Roast in the upper third of the oven for 15 to 20 minutes, or until browned and crisp. Remove the pan from the oven and let rest for 30 minutes.

Meanwhile, in a large bowl, combine the celery leaves with the shallots, scallions, vinegar, calamansi juice, cilantro, chiles, garlic, 1 ½ teaspoons of salt and 2 teaspoons of pepper and toss well. Let marinate at room temperature for at least 1 hour.

Using a cleaver or other heavy knife, finely chop the pork. Heat the oil in a large nonstick skillet over high heat until very hot. Add the chopped pork in a single layer and cook until crisp and brown on the bottom, then stir once and cook, without stirring, until browned, 8 to 10 minutes total. Stir the pork into the <em>sisig</em> mixture and season with salt. Transfer to a platter and serve immediately.

MAKE AHEAD

The pork belly can be braised up to 4 days ahead and refrigerated.

NOTES

Calamansi and yuzu juices are available frozen at Asian markets.

from An Adventure with Food http://adenoffood.tumblr.com/post/158743355840 via ADENOFFOOD

[adenoffood]

Pork Belly Sisig

INGREDIENTS

MARINADE

Juice of 1 orange

3 garlic cloves, minced

2 tablespoons minced peeled fresh ginger

1 fresh lemongrass stalk, tender inner white bulb only, minced

1 tablespoon peanut oil

1 tablespoon Chinese chili paste

1 tablespoon kosher salt

1 teaspoon freshly ground white pepper

1 teaspoon Chinese five-spice powder

PORK BELLY

2 pounds meaty pork belly in one piece, scored in a crosshatch pattern

2 carrots, cut into chunks

2 celery ribs, cut into chunks

1 large leek, white and pale green part only, thickly sliced

1 small bunch of cilantro

2 bay leaves

1 strip of orange zest

1 quart pineapple juice

Kosher salt

SISIG

2 cups chopped celery leaves

1 1/2 cups finely chopped shallots

1 cup thinly sliced scallion greens

1/2 cup sherry vinegar

1/4 cup calamansi, yuzu or fresh lemon juice (see Note)

1/4 cup minced cilantro

3 serrano chiles, minced

1 garlic clove, minced

Kosher salt

Freshly ground pepper

2 tablespoons peanut oil

HOW TO MAKE THIS RECIPE

In a medium bowl, combine the orange juice with the garlic, ginger, lemongrass, oil, chili paste, salt, pepper and five-spice powder.

Add the pork belly to the marinade and turn to coat. Transfer the pork and marinade to a sturdy resealable plastic bag and refrigerate for 24 hours, turning it once or twice.

Preheat the oven to 350°. In a small roasting pan, spread the carrots, celery, leek, cilantro, bay leaves and orange zest in a single layer. Remove the pork belly from the marinade and set it on the vegetables. Pour the pineapple juice over the pork, cover the pan tightly with foil and braise in the oven for about 3 hours, or until the pork is very tender. Remove from the oven, uncover and let rest for 1 hour. Discard the vegetables or reserve for another use.

Increase the oven temperature to 450°. Transfer the pork belly to a rack set over a rimmed baking sheet, fat side up. Season it generously with salt. Roast in the upper third of the oven for 15 to 20 minutes, or until browned and crisp. Remove the pan from the oven and let rest for 30 minutes.

Meanwhile, in a large bowl, combine the celery leaves with the shallots, scallions, vinegar, calamansi juice, cilantro, chiles, garlic, 1 1/2 teaspoons of salt and 2 teaspoons of pepper and toss well. Let marinate at room temperature for at least 1 hour.

Using a cleaver or other heavy knife, finely chop the pork. Heat the oil in a large nonstick skillet over high heat until very hot. Add the chopped pork in a single layer and cook until crisp and brown on the bottom, then stir once and cook, without stirring, until browned, 8 to 10 minutes total. Stir the pork into the <em>sisig</em> mixture and season with salt. Transfer to a platter and serve immediately.

MAKE AHEAD

The pork belly can be braised up to 4 days ahead and refrigerated.

NOTES

Calamansi and yuzu juices are available frozen at Asian markets.