Catalan-style Spinach with Pine Nuts and Raisins

September 5, 2020September 5, 2020 Belinda

This is a lovely recipe from Jose Andres

Serves 4

2 tbsp Spanish extra-virgin olive oil
1 golden delicious apple, peeled, cored, and cut into ¼-inch cubes
4 tbsp pine nuts
4 tbsp seedless dark raisins
10 oz baby spinach, washed and whole
Salt to taste

In a large skillet, heat the olive oil over a high flame. When the oil is very hot, add the apple cubes and sauté until slightly browned, about a minute. Add the pine nuts to the skillet and cook another 20 seconds until slightly browned. Keep the pan moving so the ingredients don’t burn.

Add the raisins and sauté another 20 seconds. Add the spinach and sauté briefly until the spinach starts to wilt. Remove from the heat; the spinach will continue to wilt off the flame. Add salt to taste and serve immediately.

Asian flavors · Dairy-free · Gluten Free · Vegan · Vegetable sides

Miso butter onions

August 31, 2020August 31, 2020 Belinda

These onions are a revelation, and the very definition of low effort/high impact.

Two things are vital, though: the roasting tray must be big enough to fit 16 onion halves (if not, roast fewer, decreasing other ingredients proportionally) and these must be basted well, so they remain moist. Serve spooned over toast, mashed potatoes or rice, or with roast chicken.

Serves 6 as a side

8 medium onions, skinned (1.2kg)
4oz (100g) unsalted butter, melted
4oz (100g) white miso paste

Heat the oven to 500F/gas 10. Halve the onions lengthways, trim tops and a little off the bottom (you want the halves held together at the base).

Whisk the butter, miso and 2.1 pints (one litre) of warm water until fully combined.

Space apart the onion halves, cut side down, in a 16″ (40cm) x 11″ (28cm) high-sided baking tray or dish.
Pour over the miso water, cover tightly with foil, bake for 35 minutes, then remove foil and turn onions cut side up.
Baste well and cook, uncovered, for 45 minutes, basting every 10 minutes, until very soft and deep brown.

Carefully transfer to a platter, pouring the sauce over. Serve at once.

Appetizer Vegetarian · Do-ahead · Gluten Free · Vegetable sides · Vegetable-related

Light Eggplant Rollantini

August 23, 2020September 7, 2022 Belinda

Recipe by Suzy Karadsheh from the food blog “The Mediterranean Dish”

This is an easy, lighter eggplant rollatini recipe, made with a lighter cheese filling, basil pesto and fresh parsley.

Serves 4-6

2 eggplants (get ones as straight and plump as possible, or get one extra one if they are very curvy)
Salt
Extra virgin olive oil I used Private Reserve Greek EVOO
2 cups Store-bought Marinara sauce Or homemade pasta sauce
For filling
2 eggs beaten
1 cup part-skim ricotta cheese
1/2 cup part-skim shredded Mozzarella, plus more for later
3 tbsp grated Parmesan
2 tbsp basil pesto homemade or store-bought, more for later
1 cup chopped fresh parsley leaves

Slice eggplants length-wise into 1/4-inch thin slices (it’s easier to do this using a mandolin slicer) You should have about 12 slices of similar size (reserve end pieces that are shorter or odd-shaped for another use).
Sprinkle eggplant slices with salt and set aside on paper towel for 20 minutes. This will help the eggplant sweat out any bitterness. Pat dry. Rinse with water, then dry again.
Heat oven to 375 degrees F.
Brush a large baking sheet with extra virgin olive oil. Arrange eggplant slices in one layer on baking sheet. Brush the tops of the eggplant slices with more extra virgin olive oil. Bake in heated oven for 8 minutes or so until soft enough to fold (do not overcook.) Remove from oven and set aside briefly to cool. (Leave the oven on for the rollatini)
Meanwhile, prepare the filling. In a bowl, add eggs, ricotta, Mozzarella, grated Parmesan, basil pesto, and fresh parsley. Mix until well-combined.
Spread about 3/4 cup marinara sauce on the bottom of a 9 1/2″ x 13″ baking dish.
Spoon about 2 tbsp of the filling onto one end of each eggplant slice, and spread. Starting from the short end, roll up eggplant slices tightly and arranged on prepared baking dish.
Top eggplant rollatini with the remainder of the marinara sauce, more basil pesto, and a sprinkle of mozzarella. Bake in heated oven for 30 minutes or until the eggplant rollatini are fully cooked and tender.
Remove from oven and let sit for 10 minutes or so before serving.
NOTES
Prepare-ahead and Freezing Instructions: You can prepare eggplant rollatini in advance and freeze it before baking. Or you can fully bake it and freeze any leftovers. When ready to use, simply reheat frozen rollatini, covered, in the oven at 350 degrees F.
Variation. Add spinach to your cheese mixture for more heft. I did not use spinach in this recipe but I have on occasion, and it does add nutrition and body to the filling. Use 1 package of frozen spinach that has been thawed and very well drained (you do not want added water to the mixture).

Gluten Free · Vegetable sides

“Dilled” baby potatoes

June 25, 2020June 25, 2020 Belinda1 Comment

This is the time of year we love a pot of these along with some grilled meat or fish.
They are absolutely divine and very more-ish. Do try them

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24 tiny new potatoes
8 tablespoons (1 stick) unsalted butter
Salt and freshly ground black pepper, to taste
6 tablespoons chopped fresh dill

Scrub and dry the potatoes. Melt the butter in a heavy oven-proof casserole with a tight-fitting cover over low heat Add the potatoes and season with salt and pepper. Coat with the butter.
Cover and cook over low heat for 30 to 45 minutes. Shake the casserole occasionally. The potatoes are done when they can be pierced with the tip of a sharp knife.
Toss with the dill and serve at once.

* What I have also done is added 1 heaped tsp dried dill weed with the butter then added the fresh dill in at the end. Depends how much you like the taste of dill of course!

Do-ahead · Gluten Free · Vegetable sides · Vegetable-related

My ultimate Eggplant Parmigiana

June 23, 2020July 6, 2023 Belinda5 Comments

I’ve tried several recipes now and I find the stage where you dip the slices of eggplant in egg and breadcrumbs totally unnecessary.
I have compiled the best recipe I can think of, which is a combination of several recipes plus my own additions.
It is simple and very tasty, has way fewer steps and tastes just as good as the longer haul traditional ones.
Don’t eat it directly from the oven as it’s too hot to appreciate the flavors, and if you let it sit out for 45 mins – 1 1/2 hours, it’s easier to slice and isn’t so gooey. It makes all the difference and is also really good served at room temperature.

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Serves 4-6 (Or can easily be multiplied)

4 good-sized eggplants
Olive oil for dipping in or wiping the slices of eggplant
Salt
3 cups of good quality tomato/basil pasta sauce. I use RAO’S Marinara sauce
A really large bunch fresh basil
2-3 cups pre-sliced fresh mozzarella cheese (Trader Joes does a good one) or shredded mozzarella cheese
2-3 cups grated Parmigiano Reggiano (Don’t cut corners and buy pre-grated, again, Trader Joes sell this)

* I always have far too much of each ingredient and make several of these so I can freeze them (uncooked). Be very generous in your amounts and you will taste the difference!
** Another thing I do to get ultimate flavor is to put a couple of large jars of RAO’S marinara sauce in a saucepan, add chopped basil and lots of crushed garlic, then let it simmer gently, reducing and strengthening the flavors. You can do this while you’re cooking the eggplant.

Preheat the oven to 350F

Cut the tops and a small amount from the bases of each eggplant and with a peeler remove some of skin, like a zebra (just random strips)

Cut into 1/2 inch thick slices straight across, (not lengthways as it’s too difficult) and dip into or wipe each slice with olive oil, then season well with salt and pepper.

At this point, there are a couple of ways you can go as far as cooking the eggplant.
1/ I use a panini press to grill both sides of the eggplant at once.(See the pic below)
It’s quick, not messy and leaves lovely grill marks on the eggplant. I highly recommend you get one for this job alone as it can be a pain in the ass to fry the eggplant.
Cook 4-5 slices at a time or whatever can fit on your panini press and remove when they are nice and brown and tender when you pierce them with a fork. Lay on paper towels to mop up excess oil and set aside. Repeat this process until all the slices have been cooked.

2/ Alternatively you can set the oven to 400F and put all the slices on a large greased cookie sheet and roast for up to 30 minutes, checking on them after about 25 and flipping them. They should be nice and lightly browned and tender.

Your choice

To assemble, spread a very thin layer of tomato-pasta sauce on the bottom of a lightly greased ovenproof dish. Add a layer of the fried eggplant, then add another thin layer of tomato sauce, some torn basil leaves, some grated or torn mozzarella and grated Parmigiano evenly spread across the dish. I am pretty generous in my amounts of basil and cheese, so go for it.
Repeat the layers until you run out of eggplant.
Finish with a layer of sauce, mozzarella and finally a thicker layer of Parmigiano to create a crust.

Put in the oven at 350F and cook for about 30—45mins until the top is crusty and the dish is bubbling.
Remove from the oven and leave out for 45 mins to 1 1/2 hours
Serve!

PS This dish freezes beautifully too, but freeze it BEFORE it is cooked. Very important