Italian rice and beans

September 5, 2012September 9, 2022 Belinda

This is the beginning of a series I am starting called “CleanCuisine”. The emphasis being on “clean” tasting food that has zero cholesterol, very low fat and is probably the healthiest for you (and tastiest). As you eat it, you can feel it doing you good!
The special ingredient for this is the grated lemon rind over the dish, as it creates a tangy zing in the mouth and really brings it all together. Don’t skimp on the lemon rind

Makes 2 – 3 servings

1 cup brown rice
3 tbsp olive oil
3 heaped tbsp fresh Italian herbs, roughly chopped. (basil, oregano, marjoram, rosemary…)
A heaped half cup of oil-packed sun dried tomatoes, sliced into strips
1/4 cup pine nuts
1 can Cannellini beans or other white beans, rinsed and drained. (I cooked my own beans and have them available in the fridge)
3/4 tsp Kosher salt
1/4 tsp ground pepper
3 tsp balsamic vinegar (you may need more at the end)
2 large handfuls fresh baby spinach
zest of 2 lemons

Start by cooking the rice according to the instructions on the packet. Just use water, not broth
When the rice is finished, keep the lid on and set aside.
Heat the olive oil in a saute pan over medium heat.
Add the herbs, tomatoes and pine nuts. When the pine nuts start to turn a golden brown, add the beans. Toss gently, trying your best to keep the beans whole.
Add the salt, pepper and balsamic vinegar and stir gently. Turn down the heat to low.
Place the spinach in one layer on top of the bean mixture. Place the hot, steaming rice over the spinach and cover for about 30 seconds until the spinach starts to wilt. Mix it all together gently and taste for seasoning. At this point you may need more salt and pepper or even balsamic.
Grate the lemon zest on top of the dish and serve. (I use a Microplane grater as it makes the lemon zest all fluffy and it goes further)

Do-ahead · Gluten Free · Poultry

Roast chicken with basil, lemon, garlic and white wine

September 1, 2012September 9, 2022 Belinda

This is the quintessential juicy, tangy, moist roast chicken that you can’t beat.
You can make this for any amount of people, but this recipe serves 4.
You will need to use a good white wine that you will also be drinking, the tougher leaf basil and a good organic, free range chicken, whether it’s a whole chicken cut up or chicken pieces. This is seriously divine with couscous or good bread as there is so much juice, the couscous just soaks it up

6 free range, organic chicken pieces, bone in and skin on
good fruity olive oil
6 – 8 large cloves of garlic,
1 large lemon
a large glass of white wine, (not too sweet)
large handful of basil leaves (about 30)

Season the chicken pieces well on both sides with salt and pepper and put them in a roasting tin.
Pour over enough olive oil to moisten them and make a shallow pool in the bottom of the roasting pan.

Squash the garlic in it’s skin and tuck it in amongst the chicken.
Squeeze the lemon over the chicken and drop in the empty shells too.

Roast for 30 minutes in a preheated oven at 400 F.
After the chicken has been roasting for 30 minutes, remove the chicken from the oven.
Tear up the basil leaves and toss them about a bit with the chicken and pour in the white wine, stirring everything around.
Return the chicken to the oven for another 20 minutes.
Remove from the oven and put the roasting tin over a hot flame and let the wine and juices bubble and reduce a little, (for about 5 minutes) basting the chicken as you do this.

This is also good with lots of good bread as there is so much aromatic, sticky juice to mop up from the plate.

This is seriously divine!!

Do-ahead · Gluten Free

Zucchini Provencal

August 24, 2012September 9, 2022 Belinda

This is our favorite way of having zucchini as the onions are so sweet underneath, enhanced by the parmesan cheese and herbes de provence.

Serves 4

5 – 6 medium sized zucchini, sliced on the 1/4 inch, diagonally
3 large yellow onions, sliced
2 large cloves garlic, crushed
2 heaped tsp herbes de Provence (or if you don’t have it, try dried thyme)
1 cup grated Parmigiano Reggiano cheese
salt and pepper
3 tbsp olive oil
2 tbsp butter

Preheat the oven to 350F
Heat a heavy bottomed frying pan on medium heat and put in 3 tbsp oil and 2 tbsp butter. When the butter has melted, put in the sliced onions and stir to coat the onions in the butter/oil mixture.
Season with salt and pepper, stirring, then turn the heat to low and let the onions caramelize for about 30 minutes, stirring occasionally to prevent sticking on the bottom.
When they start to turn a lovely beige color and soften, tip them into the base of a baking dish with flat sides. (10″ by 8″ approximately)
Sprinkle about 1/3 of the parmesan cheese on top of the onions, then season with salt and pepper and sprinkle 1 tsp of the herbes de Provence over the onions.
Slice the zucchini on the diagonal, then lay in rows, just overlapping at the wide side.
Season the zucchini and sprinkle the remaining herbes de Provence and parmesan cheese over the top.
Drizzle the top with some olive oil and bake for about 30 to 40 minutes or until the zucchini are tender and the top is browned.
Test the zucchini by pushing a fork of skewer into the thickest one.

Appetizer Vegetarian · Appetizers · Do-ahead · Gluten Free · Salad

Lentils and quinoa with avocado, arugula and burrata cheese

August 23, 2012September 9, 2022 Belinda

I made this up a couple of nights ago as Ollie was coming to stay the night and he’s been trying to be vegetarian for health reasons. Since the kidney transplant he’s been recommended to minimize meat as it contains Creatinine.
I had some leftovers and wanted to make something vegetarian. It is delicious and well worth trying.
It’s also delicious for the next few days to have cold for lunch!

1 cup quinoa
2 cups chicken or vegetable broth

1lb vacuum pack of cooked puy or green lentils (available from quite a few supermarkets and they last months in the fridge)
2 good handfuls or fresh baby arugula
1 large avocado or 2 small ones, cut into 1/2 inch cubes
1 tub of Italian burrata cheese (it usually has 2 balls of cheese in it)

Dressing
5 tbsp good olive oil
2 tbsp red wine vinegar (you could try lemon juice too)
2 cloves garlic, crushed
1 tsp Dijon mustard
2 tbsp chopped fresh basil

Put all the dressing ingredients in a small bowl and whisk to emulsify. Set aside.

Cook the quinoa in the chicken or vegetable broth according to the instructions on the packet. Tip cooked the quinoa into a serving bowl.

Remove the lentils from the packaging and put into a microwave- proof container. Heat through on high for about 3 minutes. Break up lentils with a fork, then tip into the serving bowl with the quinoa and mix together with a fork. Pour in all but 2 tbsp of the dressing and mix well.

Gently mix the arugula leaves and avocado cubes into the quinoa/lentil mixture, so the avocado is covered with the dressing and the arugula starts to wilt in the heat.
Season with salt and pepper to taste and set aside to cool for about 30 minutes.
When you are about to serve, break the burrata cheese into big chunks and dot over the salad. Pour the reserved dressing over the burrata and serve

Gluten Free

Dilled and buttered baby potatoes

August 23, 2012February 8, 2016 Belinda

Oh my gosh, these are thoroughly addictive, I promise. I made these last night and Ollie, our younger son, couldn’t stop eating them. Who would have thought that fresh dill is so fabulous with potatoes and instead of boiling the potatoes in water, you steam them in butter!!!! Okay, so I don’t do it every day!

Serves 4 to 6 (or in our family 3)

1lb small red or small yukon gold potatoes
1 stick (8 tbsp) sweet butter
Kosher salt and freshly ground black pepper
1 good sized bunch fresh dill, chopped (8 tbsp chopped fresh dill, at least) Plus a little extra to toss in at the end

Scrub the potatoes and dry.
Melt the butter in a heavy bottom flameproof dutch oven or pan with a tight fitting lid.
Add the potatoes and chopped dill , season well with the salt and pepper, toss the potatoes in the dill and butter and make sure they are well coated.
Cover and cook over a low heat for 30 t0 35 minutes, shaking the pan occasionally and checking they aren’t burning.
They are done when they can be pierced with the tip of a sharp knife.
Toss the the extra dill and serve at once

24 baby potatoes (baby yukon gold, pee wee, french fingerling or whatever baby ones are around)

Asian flavors · Do-ahead · Gluten Free · Sauces

Two delicious Asian fusion sauces for fish, chicken or pasta

August 21, 2012September 9, 2022 Belinda

Chilli-lime cream sauce

This sauce is terrific with either grilled fish or pasta. Thanks to Bon Appetite magazine back in 2005.
Makes about 2/3 cup

1/4 cup dry white wine
1/4 cup fresh lime juice
1 tbsp chopped peeled fresh ginger
1 tbsp minced shallot
1/3 cup whipping cream
2 tbsp *chili-garlic sauce
6 tbsp (3/4 stick) unsalted butter, room temperature, cut into 1/2 inch pieces

Combine the first 4 ingredients in a heavy saucepan.
Boil over high heat until reduced by half, about 3 minutes or so.
Add the cream and boil until reduced by half, about 3-4 minutes.
Reduce the heat to low, mix in the chili-garlic sauce. Add the butter, one piece at a time, whisking just until melted before adding the next piece. Warm through without boiling and serve.

* Chili-garlic sauce is available in the Asian section of the supermarket or at Asian supermarkets

Coconut-Curry Butter Sauce

A mixture of South Indian and Asian fusion flavors. Lovely with salmon.

3/4 cup dry white wine
1/3 cup heavy cream
2/3 cup Premium unsweetened coconut milk
2 tbsp Indian curry powder
2 bay leaves
3 -4 whole cloves
1 cup cold unsalted butter, cut into small cubes, but keep chilled
Kosher salt to taste

In a saucepan, combine all the ingredients for the sauce except for the butter and salt.
Bring to a light boil, then reduce to a simmer and cook until the sauce reduces to 1/2 cup.
Turn the heat down to low, then whisk in the butter until it is incorporated into the sauce.
DO NOT let the sauce boil at this point or it will curdle horribly!
Season to taste and serve

Do-ahead · Gluten Free · Poultry · Soup · Whole30 compliant

Eternal slow-cooker chicken broth

August 20, 2012September 9, 2022 Belinda

I was reading about this today and went straight to the freezer where I had a bag of two organic roast chicken carcasses waiting for recycling.
What a great idea and to have the slow cooker on all day every day for a week (making the house smell divine) and just top up the slow cooker with water when necessary.
When removing any broth for use, strain it through some cheesecloth or a (spare) reusable coffee filter, so that all the herbs, chicken bits and vegetables stay behind, also producing a clearer broth, then replace the used broth with more filtered water.
Do this for up to a week, extracting every bit of goodness from that chicken carcass then throw it all away and start all over again with a new roasted chicken carcass or whole chicken.

This recipe is for you to improvise. It gives a guide to what you can put in the broth, but you can make an Asian broth by adding fresh ginger, lemon grass, star anise etc

1 whole chicken (or the carcass of a roasted chicken)
4 bay leaves
1 tbsp black peppercorns
1 tbsp white peppercorns
1 large onion, chopped into chunks
2 carrot, chopped into chunks
3 stalks of celery, chopped into chunks
1 or 2 leeks, chopped into chunks
bunch of fresh thyme, sage and Italian parsley, stalks and all
Filtered water

Put the chicken or chicken carcase into the slow cooker then pile in everything else, stirring and mixing together.
Cover with the filtered water and cook on your lowest setting for ONE WEEK.
After 24 hours or so, you may begin using the broth.
As you need it, simply dip a ladle into the broth to remove the stock. Pour it through some cheese cloth or a fine mesh strainer.
Replace the broth with an equivalent amount of filtered water.
If you are using a whole chicken, you can remove the chicken meat as you need it and use it in other dishes, like stir fries, soups or sandwiches.

At the end of the week, strain off any remaining broth, save or freeze, then discard or compost the bones. The bones by this time will pretty much crumble when pressed between your fingers.
The softness of the bones shows that most of the nourishment (minerals, amino acids etc) have leached from the bones into the broth you’ve been enjoying all week.

Wash the insert of your slow cooker and start al over again!

Accompaniments · Do-ahead · Gluten Free

Watercress mayonnaise

August 16, 2012September 9, 2022 Belinda

This is a recipe from the British “Delicious” magazine that I have tweaked. It is delicious with warm or cold poached salmon or chicken, used as a crudite dip or even spooned over hard boiled eggs.It keeps in the fridge for 2 -3 days.
Watercress is available in Los Angeles in the better supermarkets and usually comes in bunches. It has a peppery strong flavor and is incredibly rich in iron and anti oxidents

Serves 8

2 extra large organic egg yolks, at room temperature
1 tsp good Dijon mustard (I love Edmund Faillot)
2 tsp white wine vinegar
1 clove garlic, crushed
1/2 tsp salt
3 & 1/2 fl oz olive oil
7 oz sunflower oil
about 4 oz watercress, bunched if possible, with large stalks trimmed
optional- small handful fresh basil

Put the egg yolks, mustard, garlic, white wine vinegar and salt in a food processor and blend very briefly to mix.
Mix the olive oil and sunflower oils together.
Turn on the machine again and very slowly trickle the oil through the funnel of the food processor until you have a thick emulsion.
Stop the machine and add the trimmed watercress (and fresh basil if using), blend once more until well mixed in.
Spoon into a bowl and if it’s too thick mix in a little water to loosen.
Cover and chill.

Asian flavors · Fish · Gluten Free · Soup

Spicy coconut mussels with lemongrass (CleanCuisine)

August 14, 2012February 8, 2016 Belinda

Thank you to the NY Times for this recipe. it is divine and one can’t stop slurping the sauce and mopping it up with chunks of baguette!

Serves 2
Takes about 35 minutes

2 tbsp coconut or safflower oil
1 large shallot, finely chopped
3 garlic cloves, finely chopped
1 stalk lemongrass trimmed (outer layers of leaves removed) and finely chopped
1/2-1 small hot chile,(like Scotch Bonnet, Jalapeno, Thai bird or Serrano) seeded and finely chopped
1 cup unsweetened coconut milk
2 lbs fresh mussels, rinsed well
zest of 1/2 lemon
1 tsp lemon juice, or to taste
1/2 tsp Asian fish sauce, or to taste
1/2 cup whole cilantro leaves
lots of fresh baguette

Heat the oil in the bottom of a large pot until hot.
Add the shallot, garlic, lemongrass and chile, cook over a medium heat until soft, about 3 minutes.
Add the coconut milk and the mussels. Cover with a tight fitting lid and cook until the mussels have opened, about 5 to 7 minutes. Discard any mussels that remain closed.
Remove from the heat and use a slotted spoon to transfer the mussels to a large bowl, leaving the liquid in the pot.
Stir the lemon zest and juice, fish sauce and cilantro into the pot. Taste and add more fish sauce and/or lemon juice if needed. (The fish sauce provides the salt)

As the mussels are cooking, halve the baguette lengthways and heat the broiler. Place the halved pieces cut side up on a baking sheet. Heat under the broiler until just golden.
Put the mussels in two wide, shallow bowls, ladle the broth over them and serve with the baguette.