Fish · Gluten Free

Creamy garlic shrimp

Belinda

This is a deliciously easy recipe. Coated in a rustic and buttery sauce and ready in less than 10 minutes. Transform ingredients you most likely already have in your refrigerator and freezer into an incredible dinner!

Serves 4
1 tbsp olive oil
1lb (500 grams) shrimp, tails on or off
Salt and pepper, to taste
2 tbsp unsalted butter
6 cloves garlic minced
1/2 cup dry white wine* or chicken broth
1 1/2 cups cream
1/2 cup fresh grated Parmesan cheese
2 tbsp fresh chopped parsley

Heat oil a large skillet over medium-high heat. Season shrimp with salt and pepper and fry for 1-2 minutes on each side, until just cooked through and pink. Transfer to a bowl; set aside.
Melt the butter in the same skillet. Sauté garlic until fragrant (about 30 seconds). Pour in the white wine or broth; allow to reduce to half while scraping any bits off of the bottom of the pan.

Reduce heat to low-medium heat, add the cream and bring to a gentle simmer, while stirring occasionally. Season with salt and pepper to your taste.
Add the parmesan cheese and allow sauce to gently simmer for a further minute or so until the cheese melts and sauce thickens.
Add the shrimp back into the pan, sprinkle with parsley. Taste test sauce and adjust salt and pepper, if needed.
Serve over pasta, rice or steamed veg.

*Use a good quality dry white wine such as a pinot griot or chardonnay.

Fish · Gluten Free

Garlic butter shrimp zucchini noodles

Belinda

Zucchini noodles pair delightfully well with these garlic butter shrimp and you won’t miss the pasta

Serves 4

4 tablespoons unsalted butter, divided
4 cloves garlic, minced and divided
1 pound (3 medium-sized) zucchini, spiralized*
Kosher salt and freshly ground black pepper, to taste
1 shallot, minced
1 pound medium shrimp, peeled and deveined
2 teaspoons lemon zest
2 tablespoons chopped fresh parsley leaves

Melt 1 tablespoon butter in a large skillet over medium heat. Add 2 cloves garlic and cook, stirring frequently, until fragrant, about 1 minute.
Stir in zucchini noodles until just tender, about 2-3 minutes; season with salt and pepper, to taste. Set aside and keep warm.
Melt the remaining 3 tablespoons butter in the skillet. Add remaining 2 cloves garlic and shallot, and cook, stirring frequently, until fragrant, about 2 minutes.
Add shrimp; season with salt and pepper, to taste. Cook, stirring occasionally, until pink and cooked through, about 3-4 minutes. Stir in lemon zest and parsley.
Serve immediately with zucchini noodles.

Dairy-free · Do-ahead · Fish

Sicilian-style fish fillets

Belinda

Fish fillets are your friends. They’re über-healthy and cook fast, and if you use this recipe, they’ll taste like a fancy chef hijacked your kitchen. Lo-carb and light
Recipe by Barbara Chernetz

Serves 4

4 cod, flounder, or sole fillets
Olive oil cooking spray
1/2 cup Italian-style panko breadcrumbs
2 tbsp olive oil
2 tbsp pine nuts
1 tbsp dark raisins
1 tbsp golden raisins
1 tsp grated lemon zest
1 tbsp fresh lime juice
Lemon wedges
2 tbsp chopped fresh flat-leaf parsley
1 tsp Kosher salt
1/2 tsp. Freshly ground black pepper
1 tbsp. olive oil

Heat oven to 400°F. Coat a baking sheet with olive oil cooking spray.

In a small bowl, combine breadcrumbs, 2 tablespoons olive oil, pine nuts, raisins, lemon zest and juice, and 1 tablespoon of the parsley.
Place fillets on the prepared baking sheet.
Sprinkle all but 2 tablespoons of the breadcrumb mixture over fillets, dividing evenly.
Sprinkle fillets with 1 teaspoon kosher salt and 1/2 teaspoon freshly ground pepper.
Roll up each fillet and sprinkle remaining breadcrumb mixture over the tops, then drizzle with 1 tablespoon olive oil.
Bake 8 to 9 minutes or until fillets are barely opaque at the thickest part.
Sprinkle fish with remaining parsley. Serve with lemon wedges and a mixed green salad.

Asian flavors · Dairy-free · Gluten Free · Poultry · Salad · Whole30 compliant

Paleo Egg Roll Bowls with Chicken {Whole30, Keto}

Belinda

From the blog, Paleo Running Momma

Simple yet incredibly delicious, these Paleo Egg Roll Bowls with Chicken are bound to become a new go-to for you! An easy stir fry that tastes just like an egg roll topped with a sesame aioli that you’ll want to put on everything! Whole30 and keto friendly too.

Serves 6

Sesame aioli:
1/2 cup homemade mayo or purchased paleo mayo
2 cloves garlic minced, or 1 tsp garlic powder
2 tsp sesame oil
1 1/2 tsp lime juice
3 tsp hot sauce Whole30 compliant

Egg roll bowls:
1 1/2 lbs boneless skinless chicken thighs cut into pieces or strips
1 1/2 Tbsp avocado oil divided
Sea salt and pepper for the chicken
1/2 tsp onion powder
Pinch cayenne pepper optional
6-7 cups shredded veggies slaw mixture or a combination of shredded cabbage, carrots, brussels sprouts
3 tbsp coconut aminos ( or soy sauce)
1 1/2 Tbsp sesame oil
1 tsp hot sauce
1 bunch scallions thinly sliced white/light green and green parts separated
3 cloves garlic minced
2 tsp ginger fresh, about 1” peeled and grated or minced

Prepare aioli
Whisk together the mayo, garlic, sesame oil, lime or lemon juice, hot sauce, and cayenne, if using until smooth, refrigerate until ready to use.
stir fry the chicken and veggies:
Have all ingredients prepped and ready to go before beginning since the cooking will go fast.

Heat a large nonstick skillet or wok over high heat and add 1 Tbsp of the oil. Sprinkle the chicken with salt, pepper, onion powder, and a dash of cayenne pepper if desired.
Once skillet is smoking hot, add the chicken and cook, stirring to brown evenly, for about 5 minutes or until browned and cooked through, then remove to a plate while you cook veggies.

Lower heat to medium and add 1/2 tbsp of oil. Add the slaw/shredded veggies, cook and stir for about a minute until beginning to soften, then add the white scallions, ginger and garlic.
Cook another minute, then add the coconut aminos/soy sauce, sesame oil, and hot sauce, if using, to the skillet and stir, add the chicken back in, stir to combine well. Remove from heat and garnish with sliced green onion.
Serve in bowls drizzled with the spicy aioli. Enjoy!

Asian flavors · Curry

Salmon Rice Bowl With Green Curry Creamed Spinach

Belinda

Recipe by Kendra Vaculin

Serves 4

10 oz. fresh (or frozen, thawed) spinach
½ tsp. Diamond Crystal or ¼ tsp. Morton Kosher salt, plus more
4 x 4–6-oz. salmon fillets, preferably skinless
Freshly ground black pepper
2 tsp. extra-virgin olive oil
3 garlic cloves, finely grated
1x 1″ piece ginger, scrubbed, finely grated
2 tbsp unsalted butter
1 tbsp all-purpose flour
3 tbsp Thai green curry paste
¼ tsp. (or more) crushed red pepper flakes
1¼ cups heavy cream, divided
2 tbsp (or more) fresh lime juice
Cooked jasmine rice (for serving)
½ cup store-bought fried shallots
Cilantro leaves with tender stems and lime wedges (for serving)

Cook 10 oz. fresh spinach in a medium pot of boiling salted water, stirring, just until wilted and bright green, about 1 minute. Drain well. (Or, drain 10 oz. frozen spinach, thawed.)

Wrap spinach in a clean kitchen towel and squeeze firmly over sink to expel as much liquid as possible. Transfer to a cutting board and coarsely chop.

Pat four 4–6-oz. salmon fillets, preferably skinless, dry with paper towels; season on both sides with kosher salt and freshly ground black pepper. Heat 2 tsp. extra-virgin olive oil in a large nonstick skillet over medium-high. Working in batches if needed, cook salmon, undisturbed, until golden underneath, about 4 minutes. Turn fillets over and cook until golden on the other side and just cooked through, about 2 minutes. Transfer to a plate.

Wipe out skillet and reduce heat to medium-low. Cook 3 garlic cloves, finely grated, one 1″ piece ginger, scrubbed, finely grated, and 2 Tbsp. unsalted butter, stirring often, until butter melts and foams, about 1 minute. When foam has subsided, add 1 Tbsp. all-purpose flour to pan and cook, stirring often, until mixture is mostly smooth and golden in color with no patches of dry flour, about 2 minutes. Mix in 3 Tbsp. Thai green curry paste, ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt, and ¼ tsp. crushed red pepper flakes. Cook, stirring often, until paste is fragrant and a shade darker in color, about 2 minutes. Stirring constantly, pour in 1 cup heavy cream in a few additions, stirring until fully incorporated after each. Bring to a simmer and cook, stirring often, until bechamel is slightly thickened, about 2 minutes. Stir in spinach and cook, stirring, just until spinach is heated through, about 1 minute. Season generously with pepper, then stir in 2 Tbsp. fresh lime juice and remaining ¼ cup heavy cream. Taste and add more salt, red pepper flakes, and lime juice as needed.

To serve, scoop cooked jasmine rice into bowls. Divide salmon among bowls, breaking fillets into large pieces, then spoon spinach over. Sprinkle with ½ cup store-bought fried shallots, dividing evenly; top with cilantro leaves with tender stems. Serve with lime wedges for squeezing over.

Holiday Food · Meat

Normandy-style pork and cider braise

Belinda

Recipe adapted from Delicious magazine
Start this recipe at least one day ahead, as you want to let the fat come to the surface and scoop it off, also the flavor have time to “marry” See the *Make ahead note at the bottom.

Nothing beats a hearty, slow-cooked braise during the chilly winter months. This pork and cider recipe will not only fill you with warmth but it will also fill your home with a wonderful fragrance as it cooks too.

Serves 6

Olive oil or avocado oil for frying
4lbs pork shoulder, cut into 2″ cubes
1 lb shallots, peeled
8 oz bacon lardons or pancetta cubes
1 large onion, chopped
3 good-sized cloves garlic, crushed
6 good sized celery sticks, chopped
Large knob (a 1″-2″ lump) of butter for frying
1.5 cups (+ 1 tbsp) (350ml medium-dry hard cider, plus an extra 1 tbsp and a splash (If you can’t find medium dry hard cider, then an appley chenin blanc white wine will be fine)
1 3/4 cups (400ml) chicken or pork stock (I used 2 pork stock cubes, dissolved)
1 tbsp cornflour
7oz (100ml) crème fraîche
2 tbsp dijon mustard
A good handful fresh chopped tarragon

In a heavy braiser, season the pork cubes with salt and pepper. Heat a glug of oil in a large pan. Add the pork in 2-3 batches and brown for 6-8 minutes per batch, transferring with a slotted spoon to a plate. Add the whole shallots and cook for 2-3 minutes until browned, then transfer to a plate.

Add the bacon/pancetta with 
a splash of oil for 4-5 minutes until rendered/crisp, then scoop it out with a slotted spoon and set aside. Put the onion, garlic and celery in with the butter, then cook for 6-8 minutes over a medium-high heat until softened.

Add the pork, bacon, cider and stock, bring to the boil, then turn down the heat. Partially cover the braiser, then simmer gently for 1 hour. Add the shallots, then cook for another 1-1½ hours until the pork is tender (see make ahead).

Mix the cornflour in a small bowl with the 1 tbsp cider, add to the casserole and cook for 5 minutes, stirring, to thicken the sauce.
Stir in the crème fraîche, mustard and most of the tarragon, then season and add a splash more cider. Serve scattered with the remaining tarragon with crusty bread and potatoes or rice.

* Make ahead
Cook until you reach “mix the cornflour”, then cool, cover and chill for up to 3 days or freeze for up to 3 months. Defrost, then reheat on the hob and continue.

Gluten Free · Salad · Vegetable sides · Vegetable-related

Charred Broccoli Salad With Figs

Belinda

A high-speed blender will give you the smoothest consistency for the broccoli-tahini purée. You can also use a food processor; the finished purée will just have more texture. This recipe makes more purée than you need, but you can use the hummus-like condiment as a dip for warm pita or raw vegetables, or as a sandwich spread.

Serves 4
2lb. broccoli (about 3 medium heads), ends trimmed, stems peeled
¼ cup extra-virgin olive oil
Kosher salt, freshly ground pepper
½ cup labneh or whole-milk plain Greek yogurt
2 small garlic cloves, finely grated, divided
½ cup coarsely chopped dried figs (such as Turkish or Mission)
Zest of ½ lemon
3 tbsp. fresh lemon juice, divided
1 cup tahini
Small handful of mixed tender herbs (such as mint, tarragon, and/or parsley), leaves torn if large
Sumac (for serving)

Prepare a grill for high heat. Cut broccoli lengthwise into ¼”-thick planks (try to keep crown and stem attached). Toss broccoli planks with oil in a large bowl to coat; season with salt and pepper. Grill, turning occasionally, until charred all over (they’ll look burnt, and that’s a good thing) but stems are still crisp-tender, about 5 minutes; reserve bowl. (Or you can broil broccoli in a single layer on a rimmed baking sheet, undisturbed, until well-charred on 1 side, 14–16 minutes.) Transfer broccoli back to reserved bowl and cover tightly and let sit 30 minutes to steam.

Meanwhile, whisk labneh, half of the garlic, and 2 tbsp water in a small bowl until smooth and the consistency of ranch dressing (add more water if needed). Season dressing with salt and pepper.

Cut broccoli into bite-size pieces (about 3″), separating florets from stems as you go. Coarsely chop stems and measure out 1 cup; set aside. Return remaining broccoli to bowl; add figs and 1 tbsp lemon juice. Toss to combine; season with salt and pepper. Set aside.

Blend tahini, reserved broccoli stems, remaining garlic, remaining 2 Tbsp. lemon juice, and ½ cup water in a high-speed blender until very smooth and the consistency of a loose hummus. Season purée with salt and pepper.

Spread ½ cup purée on a platter. Top with reserved broccoli salad and spoon dressing over (you won’t need all of it). Scatter herbs, sumac, and lemon zest over.

Do ahead: Dressing can be made 3 days ahead. Cover and chill.

Dairy-free · Gluten Free · Salad · Whole30 compliant

Middle Eastern chopped vegetable salad

Belinda

This refreshing salad benefits from making few hours earlier so all the flavors can hang out together. These amounts are not rigid and you can “play” with the ingredients as I’ve added some optional ones too. It can be made Whole 30 compliant by leaving out the cheese and getting inventive. Have fun with it!

Serves 4-6
12 scallions, white and green parts, thinly sliced
1.5 cups grape or cherry tomatoes, halved
2 hothouse (English) cucumbers, halved lengthwise, seeded, and ½-inch-diced
1 can or jar (12 to 16 ounces) chickpeas, rinsed and drained
1/3 cup chopped fresh parsley
1/3 cup chopped fresh mint leaves
1/3 cup julienned fresh basil leaves
1/2 cup freshly squeezed lemon juice (4 lemons)
1 good tsp Dijon mustard
1 tablespoon minced garlic (3 cloves)
2 1/2 tsp roasted ground cumin
2 avocados, slightly firm, so they hold their shape when chopped
Kosher salt and freshly ground black pepper
1/2 cup good olive oil
8-10 oz Greek feta cheese, ½-inch-diced
4-6 Medjool dates, chopped (optional)
1/2 cup chopped, pitted Kalamata olives (optional)
Toasted pita bread, for serving

Place the scallions, tomatoes, cucumber, chickpeas, olives, if using, dates, if using, parsley, mint, basil and 1 1/2 tsp of the cumin in a large salad bowl and toss to combine.

In a small bowl or measuring cup, whisk together the lemon juice, garlic, Dijon mustard, 2 teaspoons salt, 1 teaspoon pepper and 1 tsp of the cumin. Slowly whisk in the olive oil to make an emulsion. Pour the dressing over the salad, tossing gently to coat all the vegetables.

Add the feta and avocado, sprinkle with salt and pepper to taste and toss gently.
Taste and add whatever you think it needs.
Serve the salad with the toasted pita bread.

Appetizer Vegetarian · Holiday Food

Bourbon Glazed Cranberry Baked Brie Holiday Wreath

Belinda

My stepdaughter, Sharon made this for our pre-Christmas family dinner last night and it was really super. Well worth making!
Recipe c/o “Brunch with Babs”

1 (16 oz) wheel of Brie, cold
2 tbsp dark brown sugar
1/3 cup chopped raw pecans
1 tbsp bourbon
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
2 tbsp pure maple syrup
2/3 cup whole berry cranberry sauce
1 package frozen dinner rolls – number of rolls dependent on pan size
Egg wash – 1 egg in 1 tbsp water
Rosemary and pomegranate seeds for garnish
For bow: an assortment of herbs including rosemary and sage plus some twine to wrap

Preheat the oven to 375 F degrees.

Line baking pan with parchment and spray or oil lightly. Peel or slice the top rind of the Brie, being careful not to remove any of the cheese. Place brie wheel in the center of baking pan.

Line up the dough balls around the brie in a single layer (in 2 rows), as snug as possible. Cover loosely with plastic wrap and let rest in warm spot for at least 45 minutes.

In a small bowl, combine sugar, pecans, bourbon, cinnamon, nutmeg, and maple syrup. After the dough has risen, top the brie wheel with cranberry sauce and nut mixture.

Brush the wreath with egg wash. Bake wreath until golden brown and puffed up, about 15 to 20 minutes dependent on bread and pan you use. Remove from the oven and let cool slightly. Brush oil onto bread and sprinkle with course salt. Garnish wreath with the pomegranate seeds and rosemary sprigs. To make the herb bow – just bundle a bunch of herbs and tie with kitchen twine.

Serve warm and enjoy!

Appetizer Vegetarian · Holiday Food

Baked blue-cheese cake with pickled beetroot and honey

Belinda

Another beauty from Yotam Ottolenghi

“The pickled beetroot needs to be made the day before. It keeps for a few weeks in the fridge, so can be made well ahead of time. You’ll make more than you need for this recipe, so keep any leftovers in the fridge to spoon alongside grilled fish or cheese. If you are short on time, dicing some ready-pickled beetroot is a perfectly good substitute.

“You can bake these in wide ramekins or small soufflé tins, but the recipe also works well as one large cheese cake. If you go for one large cake you’ll need to double the base mix quantity and increase the cooking time to 45 minutes. Make sure, also, that you grease and line the whole tin (rather than just the base) before the batter gets poured in. Finally, instead of serving it at once, you’ll need to let it cool for an hour before releasing it from the tin and reheating.”

Serves 8

For the pickled beetroot:
3 large beetroots (670g), skin on and scrubbed clean
2 garlic cloves, crushed
1 bay leaf
10g sprigs of thyme
½ tsp black peppercorns
50g caster sugar
500ml red wine vinegar
coarse sea salt

For the base:
40g unsalted butter, fridge-cold and cut into 2cm dice, plus 20g extra, melted, for greasing the moulds
50g pumpkin seeds, toasted
5 digestive biscuits (75g), roughly crumbled. (You could substitute Graham crackers at a push)
40g coarsely grated Parmesan

For the cheese cake:
20g unsalted butter
1 medium leek, trimmed, white and green parts finely sliced (125g)
360g cream cheese
170g creme fraiche
80g double cream
2 garlic cloves, crushed
20g chives, finely chopped
1 tbsp chopped basil
100g Stilton (or a mixture of
75g Valdeon and 25g Gorgonzola), roughly crumbled
4 eggs, lightly beaten

To serve:
40g runny honey (mixed, optionally, with a few drops of truffle oil)
30g hazelnuts, toasted and lightly crushed
15g baby basil or regular basil leaves

Place all the ingredients for the pickled beetroot in a medium saucepan, for which you have a lid, and add 1 tablespoon of salt. Pour over 800ml of water – all the beetroots should be submerged, so add a little bit more water, if you need to – and bring to the boil. Reduce the heat to medium and cook for 35–40 minutes, covered, until soft. Remove from the heat and set aside until completely cool. Lift out the beetroots, then peel and cut them into 1cm dice. Strain the pickling liquid, discard the bay, thyme and peppercorns, and return the liquid to a medium heat for about 25 minutes, until reduced by half and with about 600ml left in the pan. Set aside to cool, then pour the liquid over the beetroots. Keep in the fridge for 24 hours before using.

Preheat the oven to 200°C/180°C fan/400F/gas mark 6. Lightly grease eight 12cm wide ramekins or soufflé tins and place a circle of baking parchment in the base of each.

Place all the ingredients for the cheese cake base in a food processor, with ½ teaspoon of salt. Blitz well to form fine crumbs, then divide between the ramekins, pressing down evenly and firmly. Set aside until ready to use.

Place the butter for the cheese cake in a small pan and add the leek. Cook on a medium heat for about 7 minutes, stirring from time to time, until the leek is soft but still retains its colour. Set aside to cool, then transfer to a large mixing bowl along with the cream cheese, crème fraîche, double cream, garlic, chives, basil, ½ teaspoon of salt and a good grind of black pepper. Mix well to form a smooth paste before adding the blue cheese and eggs. Fold gently, then pour the mixture into the individual ramekins. Bake for 25–30 minutes, until the mixture is cooked and a skewer inserted into the middle of one of the cakes comes out clean. Remove from the oven and serve at once, in the ramekins or soufflé tins, with a drizzle of the honey and the hazelnuts and basil sprinkled on top. The beetroot, strained, can be spooned on top of the cheese cakes, before the garnishes, or served alongside.