Category: Accompaniments

Accompaniments · Dairy-free · Do-ahead · Gluten Free

Spiced Green Tahini Sauce

Belinda

This is addictive and healthy. It’s great as a dip, a dressing on salads and on just about anything else.

8 Servings

3 garlic cloves, crushed
¾ cup coarsely chopped fresh cilantro
¾ cup coarsely chopped fresh parsley
1 teaspoon roasted ground cumin
1 teaspoon ground fenugreek
2 teaspoons kosher salt, plus more
1 cup tahini
¼ cup fresh lemon juice

Pulse the garlic, cilantro, parsley, cumin, fenugreek, and 2 tsp. salt in a food processor until similar in texture to pesto. Add the tahini and lemon juice; process 30 seconds.

With the motor running, gradually drizzle in ¾ cup water and process, adding more water to thin if needed, until sauce is light green and the consistency of sour cream. Season with salt.

Do Ahead: The sauce can be made 6 hours ahead. Store tightly covered at room temperature.

Accompaniments · Asian flavors · Vegan

Extra crispy tofu

Belinda

This method gives your tofu an incredible golden crust with just the right amount of crunch and it’s really easy to make.
A quick marinade, a toss in cornstarch, then 30 minutes in the oven gives you deliciously crispy tofu with a little sweet-and-savory flavor.

You can customize the marinade based on your preferences or mood. Feel free to add any seasonings you like, swap out the maple syrup for a little more sesame oil, use teriyaki sauce, or try BBQ sauce for a smoky, tangy tofu.
To get truly crispy baked tofu, you need to drain out as much moisture as possible. Drain and press the tofu before adding it to your marinade. After marinating, drain as much of the excess marinade from the tofu as you can.

Since tofu absorbs, work quickly to cover every side of each cube in marinade before you let them rest in the marinade. Every side should be covered so that the cornstarch can stick well.

16 oz extra firm tofu, drained and pressed to get out as much as liquid as possible. Then cube in 1″ cubes.
2 tbsp tamari or soy sauce
1 tbsp maple syrup
1 tsp sesame oil
3-6 tbsp cornstarch

Preheat oven to 400° F

To get truly crispy baked tofu, you need to drain out as much moisture as possible. Drain and press the tofu under weights for about 30-45 mins before cubing it and adding it to your marinade. After marinating, drain as much of the excess marinade from the tofu as you can.
Add the tofu cubes, tamari, maple syrup, and sesame oil to large bowl. Mix until well combined. Let rest in bowl at least 5 minutes.
Drain the tofu.
Transfer ⅓ of the tofu cubes to a zippered freezer bag. Add 1-2 tablespoons cornstarch. Toss to coat.
Repeat with the remaining tofu and cornstarch, adding more cornstarch as needed.

Spray a baking sheet with plenty of cooking spray, or line with parchment paper. Place the tofu cubes on the baking sheet.
Bake 15 minutes at 400°F.
Remove from oven and flip each tofu cube over. Return the baking sheet to the oven and bake another 15 minutes or until golden brown.
Remove from the oven.
Serve hot next to a small bowl of marinade

Accompaniments · Dairy-free · Do-ahead · Gluten Free · Nuts · Sauces · Vegan

Cashew Cream

Belinda

Cashew cream is more than just a dairy-free substitute for vegans. For me—a cheese-toting, egg-flipping, non-vegan, almost vegetarian—it’s a multipurpose workhorse, an ingredient that easily functions as a sauce, condiment, or dressing. This version is distinctly savory thanks to the addition of garlic and salt, and it’s a gateway to lots of quick and flavorful weeknight dishes.

Makes about 2 cups

2 cups raw cashews. (Trader Joes has great inexpensive nuts)
2 garlic cloves, coarsely chopped
2 Tbsp. extra-virgin olive oil
1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt

Bring a medium pot of water to a boil, then remove from heat. Add cashews and let sit until tender, 30–60 minutes.

Drain cashews and transfer to a blender (preferably high-speed) or food processor. Add garlic, oil, salt, and 1 cup water and purée until smooth.

Do ahead: Cashew cream can be made 5 days ahead. Transfer to an airtight container and chill, or freeze in a resealable plastic freezer bag up to 3 months.

Accompaniments · Dairy-free · Gluten Free · Vegan

Grilled onions, chickpea purée with za’atar and lemon oil

Belinda

Recipe from Nigel Slater
“I keep the onions a few inches from the bars of the broiler, letting them take their time – a good 20 minutes – to come to tenderness. If they cook too quickly, their edges will scorch before they soften. You are after a soft, golden, translucent finish, soft enough to be crushed between your finger and thumb.
I serve the purée with warm flatbread, but it also makes an inexpensive and substantial side dish for baked field mushrooms or grilled steak; it’s good with baked ham and makes the best of all dips in which to stick a grilled lamb cutlet.”

Serves 4

For the onions:
3 large onions
2 tbsp olive oil
1 tbsp za’atar

For the chickpeas:
800g canned chickpeas
5 tbsp olive oil
2 bay leaves
1 tsp thyme leaves
1/2 lemon

Peel the onions, cut them into slices roughly as thick as a pencil. Brush them with a little olive oil and cook them over a hot griddle – or under a preheated overhead broiler – until soft and lightly charred. Expect this to take a good 10-25 minutes with the occasional turn. Stir the za’atar into the olive oil. As the onions are approaching softness, brush them with the seasoned oil.

Make the chickpea purée: drain the liquid from the chickpeas, then put them into a small saucepan with 2 tbsp of the olive oil. Add 500ml of water, the bay leaves – crushing them in your hand as you do so – and the thyme leaves, then bring to the boil. Lower the heat and let them simmer for a good 10 minutes.

Drain the chickpeas, keeping back 2 tbsp of the cooking water and discard the bay leaves. Purée the beans to a soft cream with the reserved cooking liquid and the remaining olive oil then squeeze in the lemon. They may need a little salt. Spoon into a dish, add the grilled onions and squeeze over a little lemon juice before serving.

Accompaniments · Holiday Food · Uncategorized

Stovetop Christmas potpourri

Belinda

You cannot eat this recipe but oh my, if you celebrate Christmas this is a fabulous, easy way to fill the house with Christmas aromas for days on end.
You can really add any spice or citrus fruit to the pot that reminds you of Christmas

2 large sliced apples
2 large sliced oranges
A bag of cranberries
2-3 good sized sprigs rosemary
5-6 good pinches of nutmeg
4-5 cinnamon sticks
4 star anise
8 whole cloves
1 tsp ground cloves
some powdered or fresh ginger
1 tsp mixed spice or all spice

Put everything in a large pot, cover with water and simmer gently.
I plan on turning off the heat every night and simmering gently again the next day from about Dec 21st through the 26th.

Accompaniments · Dairy-free · Do-ahead · Gluten Free · Holiday Food · Vegan · Whole30 compliant

How to make quick pickled onions

Belinda

This super, easy recipe from the blog, “Simply Quinoa” takes about 5 minutes and is ready in 10. Use your pickled onions on everything from tacos, salads, bowls, and more
They’re really versatile and can be used in a ton of different ways.

1 medium red onion
3/4 cup red wine vinegar
3/4 cup water
1 teaspoon fennel seeds
1 teaspoon celery seeds
1/2 teaspoon salt
1/2 teaspoon pepper

Thinly slice the red onion. I like to cut it in half first and then into slices.
Place the red onions into a jar.
Pour the red wine over the onions until the jar is half full. Top with water and fill the jar to almost the top.
Add the spices and put on the lid. Give it a good shake and let the onions sit for at least 10 minutes.

Accompaniments · Appetizer Vegetarian · Dairy-free · Do-ahead · Gluten Free · Vegan

Slow-Cooker Tomato Compote

Belinda

This savory compote — a typically sweet, slow-simmered fruit preserve — is a delicious way to eat cherry tomatoes, especially those that are on the verge of being too soft. But it’s also a great way to intensify the flavor of middling supermarket cherry tomatoes in the winter. Either way, the sweet-tart tomatoes can build super-quick meals: Put them on top of ricotta or avocado toast, or squish them into a grilled cheese. Toss them with hot or cold pasta. Use the oil and juices in salad dressings and the tomatoes in the salad itself. The compote can be used right away, but it’s best the next day and will keep in the fridge for at least a week. Feel free to throw in any hardy, woody herbs you like, but don’t add very delicate herbs like basil, chives or dill before cooking. You can add a handful of those softer herbs before serving, if you like.
Recipe by Sarah DiGregorio for the New York Times

Yields about 3.5 cups

2lbs cherry or grape tomatoes (about 4 pints)
4 garlic cloves, smashed
½ cup extra-virgin olive oil
1 tbsp honey
2 tbsp balsamic vinegar
2 bushy sprigs fresh herbs, such as rosemary, tarragon, thyme, sage, parsley or a mix
½ tsp red-pepper flakes (optional)
Kosher salt and black pepper
Juice of 1/4 lemon (about 2 tsp)

In a 6- to 8-quart slow cooker, add the tomatoes, garlic, olive oil, honey, vinegar, herbs and red-pepper flakes (if using), and stir to combine. Season with 2 teaspoons salt and a few generous grinds of pepper. Cook on low for 6 hours, until the tomatoes are wrinkled, sweet and very soft, and some have burst. Remove the herb sprigs and squeeze in the lemon juice. Taste, and add more salt and pepper if necessary.
Store in a covered container in the refrigerator.

Accompaniments · Appetizer Vegetarian · Do-ahead

Marinated feta cheese in jar

Belinda

This is fabulous to have hanging out maturing in your pantry and it just gets better and better with time.
Super served with lovely French bread or pita bread.
It doesn’t really need measurements as you can change up the flavors according to your taste.My list of flavors is just a guide.

8 oz Greek feta cut into large cubes
Dried red chili flakes
4 tsp fennel seeds
Olive oil
2 lemons juiced and zested
4 sprigs fresh thyme
3 garlic cloves minced
4 tbsp parsley leaves
Sundried tomatoes
peppercorns
allspice berries

Add everything to the jar and keep for days!
Serve with good bread or pita bread

Accompaniments · Appetizers · Dairy-free · Do-ahead · Gluten Free · Holiday Food

Provencal tuna and olive spread (Thoionade)

Belinda1 Comment

Recipe c/o Patricia Wells “The Provence Cookbook”

This is the easiest dip to make and one that can be made up to a week in advance and kept in the fridge, covered.
I bought the Nyons olives and the tuna on Amazon, which made life much easier. Please make sure you get a really good-quality and flavorful brand of tuna in oil. The one I love for the best flavor is this Spanish one…

1 cup best quality French brine-cured black olives (such as Nyons), pitted
2 tbsp capers in vinegar, drained
2 tbsp dry red wine
2 plump cloves garlic, peeled and roughly chopped
½ tsp freshly ground black pepper, or to taste
One 7 ounce can best-quality tuna in olive oil (do not drain)
1 to 2 tbsp extra-virgin olive oil, as necessary
1 tbsp fresh lemon juice, to taste.

In the bowl of a food processor, combine all of the ingredients except the lemon juice.
Process to form a thick paste, adding additional oil and the lemon juice if necessary to form a smooth puree. Taste for seasoning.
The spread can be stored, covered and refrigerated, for up to one week.

NOTE: Along the same lines, prepare a more pungent sardine-based spread, or sardinade, substituting a 3-1/2 ounce can of best-quality sardines cured in olive oil for the canned tuna.

Accompaniments · Do-ahead · Egg based · Gluten Free · Whole30 compliant

Easy immersion blender mayonnaise

Belinda3 Comments

Once you have made this ridiculously easy and gorgeous tasting mayonnaise, you won’t want to buy the commercial ones again. You can also play around with the recipe and add fresh herbs or any other flavorings. Enjoy!

2 large egg yolks, at room temperature
1-2 tbsp freshly squeezed lemon juice or white wine vinegar (or a mixture of the two)
2 pinches white sugar
1 tbsp Dijon mustard OR 1 tsp mustard powder
½ tsp Kosher salt
¼ tsp white pepper (optional) or a pinch ground pepper
3/4 cup light olive oil, safflower or canola oil

(**To make aioli, add 1 minced garlic clove to the egg mixture, and substitute extra virgin olive oil for the other oil.)

Add all of the ingredients to the jar that came with your stick blender adding the oil last
Let the ingredients settle for a minute or two with the oil separating on top
Place the stick blender inside the container (firmly on the bottom) and covering the egg yolk
Turn it on and keep it pressed against the bottom of the jar for at least 10-15 seconds. Once the mayonnaise starts to emulsify and thicken, slowly move the stick blender up and down to fully combine the ingredients.
Once it’s all blended, remove the stick blender. Give it a few stirs with a spoon and place in a storage container in the refrigerator. It will stay fresh for up to one week.