Roasted pesto, parmesan vegetable traybake

December 11, 2013January 10, 2016 Belinda

Yesterday, I did another traybake. I was on my own so decided to cut up a whole pile of vegetables, toss them with a container of pesto sauce from Trader Joes, lots of garlic, and when they were 3/4 through with the roasting, I threw at least half a container of grated Parmigiano Reggiano cheese over everything and roasted it till it was all melted and browned.
It was divine and so healthy!

Preheat oven to 350 F

Vegetables

You can choose whatever is in your fridge, but I used;
3 leeks, sliced into 1 inch slices
1lb Brussel Sprouts, trimmed
1/2 large cauliflower broken into florets
2 large red onions, cubed into 1 “ pieces
2 Delicata squash, unpeeled and cubed into 1” pieces
2 zucchini, cut into 1 “ slices

6 large cloves garlic, crushed

1 container Trader Joes pesto sauce (8oz)

6 oz (at least) grated Parmigano Reggiano

Put all the vegetables into a very large bowl then season well and add the garlic and pesto sauce.

Mix together well with your hands and tip all the contents out onto a large baking tray with shallow sides, like the one in the picture.

Roast the vegetables for 25 mins then turn all the vegetables to avoid burning and continue to roast for another 20 minutes.
Sprinkle with plenty of grated cheese and return to oven, turning the oven up to 400F for another 15 to 20 minutes until toasty and melted.

Serve on it’s own, or with a salad

Poultry

Chicken “Gloria”

December 7, 2013February 7, 2016 Belinda

There is something about this dish. I always hesitate before putting recipes on my blog with any form of tinned soup in them, but this is just way too good not to and it’s “gloriously” delicious and comforting.

3 boneless, skinless chicken breasts, trimmed and filleted in half lengthways
1/3 cup flour
2 tbsp butter
3 tbsp vegetable oil
1 8oz container of fresh sliced mushrooms
1/2 cup sherry
1 small can condensed cream of mushroom soup
1/2 cup whole milk
6 slices of Muenster cheese
3 tbsp chopped fresh italian parsley
salt and pepper

Preheat the oven to 350 F

Season the chicken with salt and pepper on both sides, dredge lightly in flour to coat both sisdes. Shake off the excess.
Add oil to a frying pan and brown the chicken in batches on both sides. You don’t need to cook the chicken completely. It will finish cooking in the oven.
Transfer the chicken to a 9 x 13 inch baking dish.

Add the butter to the frying pan and let it melt over medium high heat. Add the mushrooms, season with salt and pepper and brown them until golden. Then add the sherry and cook for another minutes or two.
Add the creamy mushroom soup and milk and mix well.

Pour the sauce over the chicken breasts, cover with foil and bake in the oven for about 30 minutes.
Remove from the oven and top each piece of chicken with one slice of Muenster cheese. You can fold the cheese in half if it is too wide for the breast.

Place the chicken back in the oven, uncovered and broil for 1 to 2 minutes to brown the cheese.
Remove from the oven, top with the chopped fresh parsley and serve.

Pasta · Sauces

Creamy cauliflower sauce for pasta

December 7, 2013February 7, 2016 Belinda

Who would have thought this positively sexy, creamy, velvety sauce was actually healthy and good for you? That wonderful vegetable, the cauliflower is responsible for this gorgeous sauce.

Makes about 6 cups

6 cups fresh cauliflower florets
7 – 7 cups chicken broth
1/2 cup milk
1 tsp salt, or more to taste
1/2 tsp pepper
8 large cloves garlic, minced
2 tbsp butter
1/3 cup shredded Parmigiano Reggiano

Bring a large pot of chicken broth to a rolling boil.
Add the cauliflower florets and cook for about 8 to 10 minutes, or until fork-tender.
Remove the cauliflower from the pot with a slotted spoon, reserving 1 cup of the broth for blending.
While the cauliflower is cooling, saute the garlic and butter in a small skillet over medium heat for 3 to 5 minutes.
Place the cauliflower, reserved broth, sauteed garlic and butter, milk, salt and Parmesan cheese to a blender.
Blend on high for 3 to 5 minutes, stopping as needed to add liquid and adjust the seasonings to your taste..
Serve hot over your favorite pasta

Gluten Free · Soup

Warming, sweet and spicy chestnut and chorizo soup

December 6, 2013 Belinda

So delicious and soul satisfying with the flavors from the mountains of Spain.
Serve 4

4 tbsp olive oil
1 large Spanish onion, diced
1 medium carrot , diced,
1 stick of celery, peeled and sliced thinly
5 oz mild Spanish chorizo, peeled and cut into 1/2 inch cubes
2 garlic cloves, thinly sliced
1 tsp ground cumin (I roast my own)
1 1/2 tsp finely chopped fresh thyme leaves
2 small dried red chiles, crushed
2 tomatoes, fresh or tinned, roughly chopped
1lb cooked, peeled chestnuts, vacuum packed, roughly chopped
20 saffron threads infused into 4 tbsp boiling water
2.2 pints water or chicken broth
sea salt and black pepper

In a large saucepan heat the olive oil and fry the onion, celery, carrot, chorizo and a pinch of salt.
Fry for about 20 minutes, stirring occasionally until everything caramelizes and you get a good brown color.
This will give the soup a wonderfully rich color and flavor.
Now add the garlic, cumin, thyme and chile and cook for 1 more minute, followed by the tomato and after about 2 more minutes, the chestnuts.
Give everything a good stir then add the saffron infused liquid and the water or stock and cook for another 10 minutes.
Remove from the heat and mash by hand with a potato masher until almost smooth but still leaving some texture.
Season with salt and pepper and serve.

Appetizer Vegetarian · Appetizers · Holiday Food · Salad

Roasted Delicata Squash, Pomegranate and Arugula Salad

November 23, 2013February 8, 2016 Belinda

This is a gorgeous show stealer for the Thanksgiving table. You can roast the Delicata squash the day before if there is no room in the oven on the day.

Serves 4 to 8

Salad
2 medium delicata squash, around 1 and 1/4 lbs total
1 tbsp olive oil
Fine grain sea salt
4 heaping cups baby arugula (or mixed greens if you prefer)
2/3 cup pomegranate seeds (or a generous handful of dried cherries or cranberries)
1/3 cup raw pumpkin seeds (pepitas) or pecans
4 oz Greek feta cheese, crumbled

Maple-balsamic vinaigrette
2 tbsp olive oil
1 tbsp balsamic vinegar
1 tsp real maple syrup
1/2 tsp Dijon mustard
Freshly ground black pepper

Preheat the oven to 425 F
Wash the squash and scrape off any tough bits of skin with a knife. Slice the squash into 1/2 inch rounds. Use a spoon to scoop out the seeds from each round. Drizzle the squash with a generous tbsp of olive oil and a sprinkle of sea salt.
Use your fingers to lightly coat all the surfaces of the squash with olive oil.

Bake for about 30 minutes or until the squash is tender and golden, flipping halfway.

In a medium skillet over medium-low heat, toast the pepitas (or pecans), stirring frequently, until they are fragrant and lightly golden on the edges. Remove from the heat.
In a small bowl, whisk together the olive oil, balsamic vinegar, maple syrup and Dijon mustard with a pinch of salt and pepper.

Once the squash has had a few minutes to cool, combine the arugula, pomegranate (or dried fruit), pepitas (or pecans), crumbled feta and squash in a serving bowl. Toss with enough dressing to lightly coat the leaves. Serve immediately.

Yields 4 substantial side salads or up to 8 small servings.
To make this recipe vegan, skip the feta or serve it on the side.

Accompaniments · Holiday Food · Meat · Nuts

Cornbread, bacon, pecan and leek stuffing

November 19, 2013January 10, 2016 Belinda

Another great stuffing to add to the repertoire

2 cups pecans
2 cornbread (rounds, squarers or loaves, 8 inches each) coarsely broken into 2 inch pieces (16 cups)
3 tbsp butter, cut into small pieces, plus more for the dish
8 slices smoked bacon, chopped into 1/2 inch pieces
4 celery stalks, chopped nto 1/2 inch pieces
4 leeks (white and pale-green parts only), chopped into 1/2 inch pieces, rinsed well.
1 tbsp plus 1 tsp chopped fresh thyme
Coarse salt and freshly ground black pepper
2 1/2 cups turkey or chicken stock (preferably homemade)
4 large eggs, lightly beaten

Preheat the oven to 350 F
Spread the pecans on a rimmed baking sheet. Toast in the oven for 7 minutes. let cool slightly; coarsely chop. Mix together pecans and cornbread in a large bowl.

Butter a 9 x 13 inch baking dish. Cook the bacon in a large high-sided skillet over medium-high heat until almost crisp, about 3 minutes.
Reduce the heat to medium; add the celery and leeks. Cook until vegetables are tender, stirring occasionally, about 10 minutes.
Stir in thyme and 1 1/4 tsp salt; season with pepper.
Transfer to a large bowl.

Return the skillet to medium-high heat, and add the stock; bring to a simmer, scraping up the brown bits and stirring constantly with a wooden spoon.
Add to the bowl with the bacon-vegetable mixture.
Stir in the eggs.
Gently mix in the cornbread mixture. (Do not overmix)
Transfer to a baking dish, dot the top with butter.
bake until golden brown, about 35 to 45 minutes

Beverage · Holiday Food

A frozen“Wild Turkey” cocktail for the Holidays

November 17, 2013February 8, 2016 Belinda

This is from a fellow blogger “View from a Great Island.” If you want to “taste” the Holidays and feel really special while you figure out the menu, recipes etc, make yourself one of these. It will make your toes curl!!

Serves 2 – 4 (or in our house, 1!)

1 pint container Haagen-Daz butter pecan ice cream
1 oz Wild Turkey 101, or a little more, at your discretion
1 oz Amaretto Liqueur, or a little more

Caramel Sauce

1 cup dark brown sugar
1/2 cup heavy cream
pinch of salt
4 tbsp unsalted butter

Make the caramel sauce by mixing the sugar, cream, butter and salt in a saucepan and heating to a simmer. Cook for 5 minutes, then pour into a jar and let cool. If the sauce thickens too much after cooling, microwave it for a few seconds

For the cocktail; blend the ice cream, the Wild Turkey and the Amaretto in a blender until smooth.
Serve in fancy glasses with a drizzle of the caramel sauce.

If you would like to make this ahead, put the whole blender container back in the freezer after blending and then give it a quick re-blend right before serving

Holiday Food

Some lovely ideas for the Thanksgiving table

November 16, 2013June 11, 2024 Belinda

I love natural tablescapes, whether it’s for Thanksgiving or Christmas. Here are just a few Thanksgiving ideas I found whilst trolling on the internet. Food for thought and inspiration!

Dairy-free · Meat · Poultry

Chicken, sausage and whatever you have in the fridge traybake.

November 16, 2013February 7, 2016 Belinda

This is the most simple, stunning dish you can have in your repertoire. You can throw it together in minutes and let it roast and caramelize for about 45 minutes and your whole meal is on one roasting dish.

All you need is a very large bowl, at least 16” diameter (great to have anyway) and a large shallow baking tray, minimum 16” x 12” x 1”

The other day I was working and we only had 1 hour before needing to be downtown for a concert.
I took out my large bowl and started to throw stuff into it, tossed it all in olive oil and fresh herbs, some salt and pepper and spices and threw it all onto the baking tray, tossed it in the oven and 45 minutes later, we had a really stunning meal.

You can vary the meat and vegetables according to what you have in your imagination/fridge

Serves 4

Preheat the oven to 350 F

1 lb organic boneless, skinless chicken thigh, each cut into 3 chunks (Don’t use breast, as it gets too dry)
1lb of sausage you like, chorizo, Sweet Italian, Spicy Italian, cut into 1 inch pieces
2 large onions, red or white, cut into 1 inch chunks
As many cloves of garlic as you want, peeled, and half of them crushed and half of them left whole
A yellow, red and/or orange pepper, cut into 1 inch chunks
1 lb cherry tomatoes, some halved, the others left whole
3 zucchini, cut into 1 inch chunks
1 eggplant, cut into 1 inch chunks
8 oz baby crimini mushrooms,
8 oz Brussel sprouts, halved
1/2 butternut squash, or 2 cups in 1” cubes
Very small potatoes, or cut up ones, as they need to cook till tender

Throw all this into the large bowl and toss together with;

1 tsp paprika, sweet, hot or smoked, depending on your preference
2 good handfuls fresh basil, torn
A good amount of Kosher salt and freshly ground black pepper
2 tsp dried oregano, or any other herb you fancy
Some dried chile, if you like a kick
Liberally glug in some really good olive oil, at least 1/4 cup

Mix it all together well so everything is well coated and then tip everything out onto the large roasting tray. Shake till it’s evenly distributed, then put into the oven until it’s starting to get browned and beginning to singe at the edges.
Remove from the oven, taste and re-season.

* Some crumbled feta or blue cheese can also go over everything in the last 15 minutes of cooking

You will start playing around with the flavors and ingredients, trying different combinations, vegetarian, more meat, less vegetables…. The worlds your oyster on this dish!