Category: Do-ahead

Do-ahead · Gluten Free · Holiday Food · Vegetable sides

Creamy, cheesy leeks with parmesan, cheddar and brie

Belinda

Recipe from Jamie Oliver

This is a really super but simple side dish and if you want to take this dish to the next level, invest time in cooking your leeks super-slowly until sticky and sweet.

Serves 8-10

6 large leeks
2 cloves of garlic
5 sprigs of fresh thyme
olive oil
1 knob of unsalted butter
4 fl oz (100 ml) single cream
4 oz (100 g) Cheddar cheese
3 oz Parmesan cheese
4 oz (100 g) brie

Preheat the oven to 180ºC/350ºF/gas 4.

Trim, wash and slice the leeks, about 3/4″(2cm) thick, at an angle. Peel and slice the garlic, then pick the thyme leaves.
Put a large cast iron braiser (ideally one you’d be happy to serve in) on a medium heat and add a drizzle of oil, the butter, thyme leaves and garlic.
Cook until it begins to bubble and fry, then stir in the leeks. Continue cooking and checking on it every few minutes to stir and make sure it doesn’t catch.

At this point, you have two choices: one is good, one is great. You can either stir the rest of the ingredients into the leeks, grating in the Cheddar and Parmesan, and tearing in the brie, then put it into the oven to cook for 45 minutes uncovered, or, if you want the sweetest leeks in the world (and I think you do), do the following…

Turn the heat under the pan down a little and cook the leeks for about 35 minutes, or until soft and intensely gorgeous, stirring every now and then.
Season, then spoon it all into a dish, or leave in the pan.

Stir in the cream and splash of water, grate over the Cheddar and Parmesan, then pull the brie into parts and bomb those on top.

Pop in the oven for 15 minutes, or until golden and bubbling.

Do-ahead · Holiday Food · Vegetable sides

Pearl Onions au Gratin

Belinda

Barbara Lynch bakes fresh pearl onions in a mixture of cream, garlic, shallots and bacon, then tops it all with a crispy panko crust.
Recipe from Food and Wine Magazine

Serves 8
Ingredient Checklist
2 1/2 lbs red or white pearl onions
4 thick strips of bacon, finely diced
2 tbsp unsalted butter
2 shallots, finely chopped
2 garlic cloves, minced
1 1/2 cups heavy cream
Salt and freshly ground pepper
3/4 cup panko (Japanese bread crumbs) or coarse, dry bread crumbs
2 tbsp finely chopped flat-leaf parsley

Preheat the oven to 350°. Bring a large pot of water to a boil. Add the onions and cook for 5 minutes. Drain and rinse under cold water. Use a sharp knife to trim off the root ends, then pinch the onions to remove the skins.

In a medium, deep skillet, cook the bacon over moderately high heat until the fat is rendered, 3 to 4 minutes. Pour the bacon fat into a heatproof cup and reserve 1 1/2 teaspoons. Drain the bacon on paper towels.

Add the butter to the skillet along with the shallots and garlic. Cook over moderate heat, stirring, until softened, about 3 minutes. Add the cream and simmer until reduced by half, about 10 minutes; season with salt and pepper. Transfer the pearl onions to a large, shallow baking dish and cover with the cream.

In a small bowl, toss the panko with the bacon, parsley and the 1 1/2 teaspoons of reserved bacon fat. Season lightly with salt and pepper. Spread the crumb mixture over the onions and bake until the crumbs are toasted and the onions are bubbling, about 30 minutes.

Make Ahead
The onions can be prepared through Step 3 and refrigerated overnight. Return to room temperature before baking.

Do-ahead · Gluten Free · Holiday Food · Vegetable sides

Creamed brussels sprouts with gruyere, pancetta and walnuts

Belinda

This holiday-worthy, crowd-pleasing side dish (you can never go wrong with cream and cheese) requires you to open and close the oven door multiple times, so make sure you pay attention to the visual cues since no oven is exactly the same.
Recipe from Bon Appetite Magazine

8 SERVINGS
8 oz pancetta, cut into ½-inch pieces
2 lbs Brussels sprouts, trimmed, halved, quartered if large
2 shallots, thinly sliced
3 large garlic cloves, finely grated
4 tbsp melted unsalted butter
½ tsp freshly ground black pepper
2 tbsp thyme leaves, divided
2 cups heavy cream
1 tbsp Dijon mustard
1 cup walnuts
3 oz Gruyère, grated
3 oz Parmesan, crumbled (about 1 cup)
1 tsp crushed red pepper flakes

Position racks in upper and lower thirds of oven; preheat to 475°.
Spread pancetta on a rimmed baking sheet and roast, tossing once halfway through, until lightly browned and fat is beginning to render, 6–8 minutes.

Transfer pancetta to a large bowl; reserve baking sheet. Add Brussels sprouts, shallots, garlic, butter, black pepper, and 1 Tbsp. thyme to bowl with pancetta and toss to coat.
Scrape Brussels sprouts mixture into a 13×9″ baking dish.
Roast gratin on bottom rack until tops of Brussels are browned, 15–20 minutes.
Carefully toss to expose green Brussels below, then continue to roast until tops of Brussels are browned, 15–20 minutes more.

Whisk cream and mustard in a large glass measuring cup. Arrange walnuts on reserved baking sheet with pancetta drippings.

Remove gratin from oven, carefully pour in cream mixture, and sprinkle cheese over.

Reduce oven temperature to 375°. Return gratin to bottom rack, then place sheet with walnuts on top rack. Roast, tossing nuts halfway through, until nuts are browned on both sides, 8–10 minutes, and cream is thick, vigorously bubbling, and browned around the edges, 15–20 minutes. Let gratin cool 10 minutes.

Meanwhile, chop walnuts and transfer to a medium bowl. Add red pepper and remaining 1 Tbsp. thyme and toss to combine. Top gratin with walnut mixture before serving.

Baking · Do-ahead · Gluten Free · Holiday Food · Vegetable sides

Creamed Brussels sprouts

Belinda

It’s that time of year and I’m always looking for different ways to cook Brussels sprouts. This one is from food blog, “Delish” and is delish!
Not a fan of Fontina? Gruyere or white cheddar would also be delicious here!

Serves 6
1 tbsp extra-virgin olive oil
1/2 large yellow onion, chopped
3 cloves garlic, minced
2 lb Brussels sprouts, halved and thinly sliced
1/2 tsp. crushed red pepper flakes, plus more for garnish
Kosher salt
Freshly ground black pepper
1 cup Greek yogurt
1/2 cup mayonnaise
2 eggs, lightly beaten
Zest of 1/2 lemon
1/2 cup freshly shredded Fontina
1/2 cup freshly grated Parmesan, plus more for garnish
2 tbsp freshly chopped parsley

Heat oven to 375°.
In a large skillet over medium heat, heat oil.
Add onions and cook until soft, 6 minutes. Add garlic and cook until fragrant, 1 minute. Add Brussels sprouts and red pepper flakes and cook until tender, 7 minutes more.
Season with salt and pepper, then remove from heat and let cool.

In a large bowl, stir together Greek yogurt, mayonnaise, eggs, and lemon zest, and cheeses and season with salt and pepper. Fold in cooled vegetables and transfer to a medium baking dish.

Bake until top is golden and cheese is bubbly, 30 to 35 minutes.

Garnish with parsley, Parmesan, and red pepper flakes and serve immediately.

Do-ahead · Gluten Free · Holiday Food · Vegetable sides

Cheesy Brussels Sprouts with bacon

Belinda

If you have vegetarian guests, feel free to skip the bacon! We’re all about the smoky flavor, but for this dish, it’s all about the CHEESE.

 

Serves 6

5 slices bacon
3 tbsp. butter
2 small shallots, minced
2 lb. Brussels sprouts, halved
Kosher salt
1/2 tsp. cayenne pepper
3/4 cup heavy cream
1/2 cup shredded sharp (mature)cheddar
1/2 cup shredded Gruyère cheese

Preheat oven to 375°.
In a large oven-safe skillet over medium heat, cook bacon until crispy, 8 minutes. Drain on a paper towel-lined plate, then chop. Discard bacon fat.
Return skillet to medium heat and melt butter. Add shallots and Brussels sprouts and season with salt and cayenne. Cook, stirring occasionally, until tender, about 10 minutes.
Remove from heat and drizzle with heavy cream, then top with both cheeses and bacon.
Bake until cheese is bubbly, 12 to 15 minutes.
(If your cheese isn’t golden, switch oven to broil and broil 1 minute.)

Dairy-free · Dessert · Do-ahead · Gluten Free · Holiday Food

Raw-vegan Mango Coconut Truffles

Belinda

Raw-Vegan Mango Coconut Truffles

My son, Oliver made these for us and they’re delicious! The only thing I added was a pinch of salt, which enhances the flavor.
They are raw, vegan, gluten-free, paleo-friendly and super easy to throw together in your food processor.
They also make great treats for the children, as they think they’re eating something deliciously sinful!

Makes about 30 truffles

6 oz chopped dried mango
3 ½ cups unsweetened desiccated coconut, divided
8 tbsp coconut oil
2 tsp agave/maple syrup, or to taste (optional)
pinch of salt

Place the chopped mango in a bowl and cover with cold water. Soak until the mango has softened, about 1 hour. Drain well and dry on kitchen towel.

Combine the mango, a pinch of salt, 3 cups of coconut, and the coconut oil in a food processor; blend until well combined and smooth. Add agave/maple syrup if the mixture is not sweet enough.

Place in a bowl, cover, and refrigerate until the mixture has hardened, about 2 hours.

Roll into small balls and dredge in remaining 1/2 cup of desiccated coconut. Line a baking tray with parchment paper or a silicone liner, and place the coated balls on top.
Freeze for about 30 minutes until the coconut oil solidifies.

Store in a sealed container in the fridge or freezer.
*Note: these balls will melt if left at room temperature.

Asian flavors · Dairy-free · Do-ahead · Gluten Free · Poultry

One-Pot Braised Chicken With Coconut Milk, Tomato and Ginger

Belinda

Bone-in chicken thighs are a favorite go-to for weeknight meals, as they cook relatively quickly, are versatile and impart a lot of flavor in a short amount of time. Here, they are browned, then braised in a fragrant tomato-coconut broth flecked with ginger, garlic, cumin and cinnamon. The result is a rich, stew-like dish, which works nicely served over white rice. By cooking the rice as the chicken finishes braising, you can get everything on the table at the same time. A good squeeze of lime is not required, but it does give the dish a bright finish. Serve any remaining sauce at the table, with crusty bread for sopping.
Recipe by Colu Henry

1 ½ to 2 lbs bone-in, skin-on chicken thighs, at room temperature
Kosher salt and black pepper
2 tbsp grapeseed or canola oil
1 medium red onion, thinly sliced
3 garlic cloves, finely chopped
1 (2-inch) piece fresh ginger, peeled and finely chopped
1 tsp ground cumin
½ tsp ground cinnamon
½ tsp red-pepper flakes
1 (14-oz) can cherry or diced tomatoes with their juices
1 (13-oz) can full-fat coconut milk
Steamed white rice, for serving (optional)
3 tbsp roughly chopped cilantro
1 lime, quartered, for serving (optional)

Pat chicken thighs dry and season with salt and pepper.

In a deep 12-inch skillet, heat the oil over medium-high. When the oil shimmers, add the chicken thighs, skin-side down, and cook, undisturbed, until nicely browned, 5 to 6 minutes. Flip and brown the other side, 4 to 5 minutes more. Transfer to a plate and set aside.

Turn heat to medium-low, add the onion and cook until softened, 2 to 3 minutes. Add the garlic, ginger, cumin, cinnamon and red-pepper flakes, and cook until the garlic and the spices are fragrant, about 1 minute. Season with salt.

Add the tomatoes with their juices and the coconut milk, and stir until combined, scraping up any brown bits that have formed at the bottom of the pan.
Nestle the chicken back into the skillet along with any juices that have accumulated. Simmer, uncovered, until the chicken is cooked through and the sauce has thickened slightly, 15 to 20 minutes.
Season to taste with salt and pepper.

Divide the rice, if using, among bowls and plate the chicken on top, spooning additional sauce over it. Scatter with cilantro and a squeeze of lime, if you like.

Chocolate · Dessert · Do-ahead · Holiday Food

Easy Peppermint Fudge

Belinda

It’s seriously the easiest fudge you’ll ever make.
Recipe from Ree Drummond “The Pioneer Woman”

12 servings

3 cups semi-sweet chocolate chips
1 can (14 oz. size) sweetened condensed milk
8 whole peppermint candies, crushed

Line a square 8 x 8 pan with foil and smooth the surface. Spray foil with nonstick spray.

Combine the chocolate chips and sweetened condensed milk in a double boiler over medium heat. Heat until melted, about 5-7 minutes. Stir until smooth, then immediately pour it into the foil-lined pan.
Use a spatula to smooth the surface, then sprinkle on the crushed peppermints.

Refrigerate for 2 hours, then cut into small squares.

Baking · Chocolate · Do-ahead · Holiday Food

Orange pomegranate oatmeal chocolate chip cookies

Belinda

These pomegranate oatmeal chocolate chip cookies are flavored with orange zest and extract to make the perfect winter themed cookie.
Recipe from blog “Running to the Kitchen”

Make 18 cookies

1 cup all purpose flour
1/2 cup oat flour
2/3 cup rolled oats
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp kosher salt
1/4 cup (4 tablespoons) unsalted butter, room temperature
2/3 cup lightly packed brown sugar
1 egg
zest of 1 orange
1 1/2 tsp vanilla extract
1/4 tsp orange extract (optional but adds to orange flavor)
3/4 cup chocolate chips
2/3 cup pomegranate arils

Combine flours, oats, baking powder, baking soda and salt in a medium bowl.
With a hand-mixer in a large bowl, beat butter and sugar together on high speed until light and creamy, about 2 minutes.
Add the egg, orange zest and extracts and beat again until thoroughly incorporated.
Add the dry ingredients to the wet and stir until just combined.
Gently fold in the chocolate chips and pomegranate arils until combined.

Refrigerate dough for 30 minutes.
During last 10 minutes of refrigeration, preheat oven to 375°F and line 2 baking sheets with parchment paper.
Spoon the dough out (about 2 tablespoons each) onto the baking sheets leaving about 2 inches of space between each.
Bake for 12-15 minutes (I did 14 minutes, rotating sheets half way through baking) until edges just start to turn golden brown but middles are still somewhat soft.

Remove from oven and let cool on baking sheet for 1-2 minutes before transferring the cookies to a cooling rack.

Breakfast · Dairy-free · Do-ahead · Gluten Free · Holiday Food

Gingerbread oatmeal

Belinda

This gingerbread oatmeal is made on the stove-top using chewy steel oats, gingerbread spices and molasses for a true gingerbread taste!
Lovely for Christmas morning whilst still being healthy too.
Recipe from blog, “Running to the Kitchen”

Serves 2

1 cup steel cut oats (use gluten-free if needed)
2 tbsp ground flax seed
2 cups almond milk (or any milk of choice)
1 1/4 tsp ginger
1 tsp cinnamon
1/4 tsp cloves
1/4 tsp allspice
1/4 tsp salt
1/8 tsp nutmeg
1/2 tsp vanilla bean paste or vanilla extract
2 tbsp maple syrup
1 tbsp molasses

Combine the oats, flax seed and milk in a sauce pot over medium heat on the stove. Stir to combine and bring to a simmer stirring occasionally.
After about 5 minutes when it starts to thicken, reduce heat to medium-low and stir in the remaining ingredients.
Continue cooking for about 10 more minutes, stirring frequently until desired thickness is reached. Oats will be chewy but cooked.
Serve with a splash of additional almond milk, pecans and drizzle of molasses or maple syrup.