Asian flavors · Gluten Free · Whole30 compliant

Ginger green beans

Belinda

I’ve recently been coming across recipes I used to make years ago and had forgotten about.
Due to eating too much on our recent two week vacation in the wine country, we both feel we need to clean up our act and lose some weight.
This is a lovely recipe, as it’s packed full of interesting gingery flavor but incredibly low in calories.

Serves 6

1 tbsp olive oil
1 tbsp plus 1&1/2 tsp finely minced fresh ginger
1 tbsp finely minced garlic
1&1/2 lbs green beans, trimmed
1&1/2 cups chicken broth
freshly ground black pepper and salt

In a large skillet, heat the olive oil over medium heat. Add the ginger and garlic and cook for about 1 minute, until lightly browned.

Add the beans and cook for 2 to 3 minutes, stirring constantly.
Add the chicken broth and continue cooking, tossing,for about 5 minutes until the liquid evaporates and the beans are tender. (If they are still too crispy, you can cover the pan for a short time, then remove the lid to reduce the sauce)
Season with pepper and salt and serve immediately

 

Do-ahead · Grains · Salad · Vegetable-related

Roasted vegetable couscous salad with harissa-style dressing

Belinda

I am not a vegetarian but seem to have a lot of vegetarian recipes on this blog. I adore vegetarian food and always feel better when eating it, I just can’t do without the other stuff!

This is one of, if not the best vegetarian salads you can make.
Delia Smith is a genius in combining these vegetables, lettuces and grains into something you will remember for a long time.

Serve 4 as a main or 8 as a starter

For the roasted vegetables
1 small eggplant
2 medium zucchini
1lb cherry tomatoes, skinned, if you have the patience!
1 small red pepper, cut into 1 inch squares
1 small bulb fennel, chopped
1 large onion, sliced and cut into 1 inch squares
2 fat cloves garlic, crushed
2 tbsp fresh basil leaves, torn so that they stay visible
3 tbsp extra virgin olive oil
2 oz pitted Kalamata olives, chopped
1 heaped tbsp capers, drained
salt and freshly ground black pepper

For the couscous
10 oz medium couscous
18 fl oz vegetable stock, put on to boil. (If you are not vegetarian, it’s nice to use chicken stock)
4oz firm goat’s cheese
salt and freshly ground black pepper

For the salad
1 x 3oz packet mixed lettuce leaves (such as lettuce, cilantro leaves, flat leaf parsley, arugula, spring mix etc)

For the dressing
4 fl oz extra virgin olive oil
1 rounded tsp cayenne pepper
2 level tbsp ground cumin (I use home roasted)
2 heaped tbsp tomato puree
4 tbsp fresh lime juice (about 2 limes)

To garnish
1 level tbsp black onion seeds

You will need a large shallow roasting tin for the vegetables

First, prepare the roasted vegetables;
Prepare the eggplant and zucchini ahead of time by cutting them into 1 inch dice, leaving their skins on. Then toss the dice in a level dessertspoon of salt and pack them into a colander with a plate on top and a heavy weight on top of the plate. Leave them on one side for a hour so that some of the bitter juices drain out (Put a bowl underneath to catch the liquid)
After that, squeeze out any juices left and dry the dice thoroughly in a clean cloth.

Preheat the oven to 475 F
Now arrange the eggplant, zucchini, tomatoes, pepper, fennel and onions in the roasting tin, sprinkle with the crushed garlic, basil and olive oil, toss everything around in the olive oil to get a good coating and season well with salt and pepper.
Place the tin on the highest shelf in the oven for 30 to 40 minutes or until the vegetables are toasted brown at the edges. When the vegetables are done, remove them from the oven and stir in the chopped olives and the capers then remove them to a plate to cool.

When you’re ready to assemble the salad, first place the couscous in a large heatproof bowl, then pour the boiling stock over it, add some salt and pepper, stir it with a fork then leave on one side for 5 minutes, by which time it will have absorbed all the stock and softened.
Meanwhile cut the cheese into sugar-cube sized pieces.
Make up the dressing by whisking all the ingredients together in a bowl, then pour into a serving pitcher.

To serve this wonderful salad, place the couscous in a large, wide salad bowl, (a clear bowl is lovely so you can see the layers, see the picture)
Gently fork in the cubes of cheese along with the roasted vegetables.
Next arrange the salad leaves on top and just before serving, drizzle a little of the dressing over the top followed by a sprinkling of onion seeds and hand the rest of the dressing around separately.

Note – Onion seeds look gorgeous on this salad, but beware, they can get stuck in your teeth which can make you look like you have a mouth full of fillings!



 
Appetizers · Fish · Gluten Free

Spicy jerk prawn and mango, black bean tacos with a Caribbean coconut dressing

Belinda

I just love the BBC Good Food website and magazine. Interesting, exotic and very different flavors from the Caribbean

Screen Shot 2015-08-15 at 1.19.40 PM

12oz raw peeled prawns
1/2 tbsp Jamaican jerk paste
14 to 15oz can black beans, drained and rinsed
1 large ripe mango, stoned, peeled and diced small
1/2 red onion, sliced
1/2 seedless or de-seeded cucumber, diced small
A bunch of cilantro, leaves roughly chopped
8 taco shells
1/2 tbsp vegetable oil
2 Boston Bibb lettuces or romaine, shredded

For the dressing
6 fl oz unsweetened coconut milk
zest and juice of 1 lime
2 good pinches of sugar

Stir the prawns and jerk paste together in a bowl and set aside.
Mix together the dressing ingredients.
Tip the beans into a bowl along with the mango, onion, cucumber, most of the cilantro, the dressing and some seasoning
Warm the taco shells following the packet’s instructions.
Heat the oil in a large frying pan, add the prawns and cook for 2 -3 mins or until cooked through.
To build the tacos, start with a handful of shredded lettuce, followed by the bean salad, then top with the prawns.
Sprinkle over the remaining cilantro and serve.

Use up leftover taco shells by crushing and scattering them over a salad for some extra crunch or blitz them in a food processor and use to coat fish or chicken when frying in place of breadcrumbs.

Appetizer Vegetarian · Appetizers

Fried halloumi cheese with lime and caper sauce

Belinda

This is Delia Smith’s divine, pungent and easy sauce you can put over fried halloumi cheese, or grilled and marinated prawns, fish, chicken or pork.
It is light, tangy and really worth making to take your piece of protein to a new level

This recipe serves 2, but can be doubled easily

1 halloumi cheese (Many supermarkets stock this, otherwise it’s available in Middle Eastern markets)
2 tbsp olive oil
2 level tbsp well-seasoned flour

Dressing ingredients
Juice and zest of 1 lime
1 heaped tbsp capers, drained
1 tbsp white wine vinegar
1 garlic clove, chopped finely
1 heaped tsp grain mustard
1 level tbsp chopped fresh cilantro leaves
2 tbsp extra virgin olive oil
salt and freshly ground black pepper

To garnish

a few sprigs fresh cilantro

First of all, unwrap the cheese and pat it dry with kitchen paper. Then, using a sharp knife, slice it into 8 slices, including the ends.
Now prepare the dressing by simply whisking all the ingredients together in a small mixing bowl.

When you’re ready to serve the halloumi, heat the oil in a frying pan over a medium heat. When the oil is really hot, press each slice of cheese into the seasoned flour to coat it on both sides, then add them to the hot pan as they are done – they take 1 minute on each side to cook., so by the time the last one’s in, it will almost be time to turn the first one over.
They need to be a good golden color on each side.

Serve them straight away on warmed plates with the dressing poured over and garnished with sprigs of cilantro

This is good served with lightly toasted pita bread or Greek bread with toasted sesame seeds

** If you decide to have this lime and caper sauce with grilled fish, prawns or meat, follow the same recipe for the sauce and serve it in a separate container beside the grilled meat/fish.
You will love this!

Do-ahead · Gluten Free · Meat · Poultry

Coq au riesling

Belinda

This is one of the great Nigel Slater’s recipes. I love his food as it has so much flavor and is easy.
I know you’ve probably had Coq au vin many times, but this is ten times tastier, creamier and has a real depth in flavor.
Make sure you serve this with really good warm crusty bread because everyone will be wanting to mop up the incredible sauce.

Serves 2 but you can easily double or treble it

4 tbsp butter
1 tbsp olive oil
4 oz bacon (streaky) or pancetta, diced
2  onions, peeled and chopped
4 cloves garlic, peeled and chopped
4 joints of organic, free range chicken on the bone, seasoned with salt and pepper (I used whole chicken legs)
10 oz small cremini (brown) mushrooms, halved or quartered
16 fl oz medium dry white wine, such as Riesling
10 fl oz heavy cream
4 tbsp chopped Italian parsley

Melt the butter in a heavy shallow cast iron dish like the one in the photograph (Le Creuset) and pour in the oil.
Put in the diced bacon or pancetta and let it color a little then add the onions and garlic.
Leave to cook over a moderate heat until the onions have softened but not yet colored.

Scoop the bacon and onions out with a slotted spoon, leaving behind the cooking juices, then add the seasoned chicken pieces.
Let them brown lightly on all sides. A moderate heat is best for this but be prepared to add a little more oil if the butter shows signs of browning.

Remove the chicken pieces and set aside. Add the mushrooms to the juices in the pan and continue cooking for 10 mins, then return the bacon, onions and chicken pieces to the pan.
Turn up the heat, pour in the wine and bring quickly to the boil and then turn it down to a simmer.
Let everything cook at a gentle bubble for 25 to 35 minutes, turning the chicken from time to time.

Lift the chicken out of the pan and pour in the cream. Season with salt and freshly ground pepper and stir in the chopped parsley.
Continue cooking at an enthusiastic bubble until the cream starts to thicken slightly.

Return the chicken to the pan.
When the chicken is thoroughly hot and the sauce has thickened it is time to serve!

Asian flavors · Do-ahead · Fish

Thai salmon filo parcels

Belinda

These are super low fat, highly tasty and healthy.Wonderful to make ahead of time and perfect for entertaining. They are a Delia Smith fail-safe recipe that I often serve (UK chef and recipe book author)
Those lovely lime and cilantro flavors fill your mouth with freshness and the smoothness of the salmon and the crunchiness of the filo pastry says it all!

Serves 2, but can easily be doubled

2 middle-cut fillets of salmon, skin removed (about 5 oz each and an even thickness)
4 sheets filo pastry (approx 7″ x 12″)
1 tsp grated fresh ginger
Grated zest and juice of 1 lime
1 garlic clove, crushed
1 tbsp fresh cilantro, chopped
2 scallions, finely sliced
2 oz butter, melted
salt and ground black pepper

To serve;
a few sprigs of fresh cilantro
1 lime, cut into quarters

Preheat the oven to 375 F

First of all, in a small bowl, mix together the ginger, lime zest, garlic, cilantro and scallion, then stir in the lime juice.
Now melt the butter in a small saucepan, then lay 1 sheet of filo pastry out on a flat surface, brush it all over with some of the melted butter, spread another sheet of filo on top and brush this lightly with melted butter as well.

Now position one of the salmon fillets near to one end of the filo, season it well and sprinkle half the lime and herb mixture on top.
Next, fold the short end of the pastry over the salmon, then fold the long sides inwards, roll the salmon over twice more and trim any surplus pastry (it’s important not to end up with great wedges of pastry at each end)

Wrap the other piece of salmon in exactly the same way and brush the parcels all
over with melted butter and place on a greased baking sheet.
At this point you can cover and refrigerate them for up to an hour, making sure you bring them to room temp before putting them in the oven uncovered for 20 to 25 minutes or until the pastry is brown and crispy.

Serve garnished with sprigs of cilantro and wedges of the lime to squeeze over.

 

Dessert · Do-ahead · Gluten Free · Icecream

Cheddar cheese ice cream

Belinda

This is divine!
I had this recipe last night on apple pie at a fabulous restaurant in Forestville, Russian River. I think it would work really well with any form of apple crumble or pie especially with a cheese crust, as the one last night had.
Make sure to find a really good mature cheddar cheese, not the orange plastic sort that most supermarkets have here in the US.
You would be better with a “Kerrygold” Dublin mature.

Makes 1 quart

7 large eggs, separated
1 cup sugar
1/4 tsp salt
1&1/2 cups half and half
1 cup heavy cream
1 tbsp good vanilla extract
1&1/2 cups (6oz) Mature cheddar cheese, shredded

In a medium mixing bowl, beat the sugar and salt into the egg yolks with a hand mixer until thickened and pale yellow. Set aside.

Bring the half and half to a simmer in a heavy, medium pan over medium heat.
Slowly beat the hot half and half into the egg mixture. Pour the entire contents back into the pan and place over a very low heat. (or over a double boiler)

Stir constantly until the custard thickens slightly; do not let it boil. Remove from the heat, transfer back into the bowl and then stir the grated cheese into the custard until it melts.
When the cheese is melted, stir in the cream and vanilla axtract. Cover and chill until cold.

Freeze in your ice cream maker according to the manufacturer’s instructions, then transfer ice cream into a glass or plastic container, covering tightly and place in the freezer overnight. (or at least 2 hours)

For a terrific variation, try replacing the cheddar cheese with 4 oz Stilton or even better, Roquefort!!
Serve with poached prunes or figs.

Do-ahead · Fish · Pasta

Grown-up tuna noodle bake

Belinda

I can hear you thinking “Oh no, no way” but try it, it’s really tasty and is definitely a “grown-up ” version of that dreadfully dated American staple. It also freezes beautifully.

Serves 8

Butter, to grease the dish
12 oz fusilli pasta (or shells or wide noodles or whatever pasta you like)
2 tbsp olive oil
2 cups cremini mushrooms
1/3 cup minced shallots (about 2 large shallots)
4 large cloves garlic, minced
1/2 cup dry white wine
3 tbsp all-purpose flour
3&1/2 cups whole milk
3/4 to 1 cup grated Parmigiano Reggiano (NOT pre grated!)
3 tbsp capers, drained
2 x 5oz cans chunk light tuna, drained of oil
1/2 cup sour cream
1 cup thinly sliced kale or spinach
1&1/2 tsp dried thyme
1 tsp kosher salt
1/8 tsp freshly ground black pepper
2 tbsp butter
1/2 cup breadcrumbs

Preheat the oven to 375F

Butter a 2 1/2 to 3 qt casserole dish and set aside.
Cook the pasta until al dente in a large pot of salted, boiling water. Drain and set aside

In a large saucepan, heat the olive oil over medium heat.
Add the mushrooms and shallots, cook for about 5 minutes or until the shallots are translucent and the mushrooms are beginning to soften.
Add the garlic and continue cooking for 1 additional minute. Slowly pour in the wine, lower the heat to medium-low and cook until the liquid is reduced by half, about 3 to 5 minutes.
Add the flour to the pan and stir well to ensure all the mushrooms are coated.
Increase the heat to high and slowly pour in the milk, bringing the mixture to a boil.
Reduce the heat to medium and cook, stirring to avoid sticking or clumping, until the milk begins to thicken and starts to look more like a sauce, about 5 minutes.

In a large mixing bowl, combine the pasta, parmesan cheese, capers, tuna, flaked, sour cream, chopped kale or spinach, thyme, salt and pepper.
Pour the creamy mushroom sauce into the bowl and stir to coat all the ingredients.
Transfer the mixture to the prepared casserole dish and set aside.

In a small saucepan over medium heat, melt the butter. Sprinkle in the breadcrumbs and cook until fragrant and slightly toasty, 2-3 minutes.
Sprinkle the crispy breadcrumbs over the top of the casserole and bake for 20 minutes or until the top is lightly brown.
Remove from the oven and sprinkle chopped parsley on top.
Serve hot.

Cover and refrigerate the leftovers for up to 3 days or freeze immediately.

 

Gluten Free · Vegan · Vegetable-related

Grilled vegetable stack

Belinda

Being on vacation for two weeks in Sonoma County gives me a chance to try all the local produce and what with this weather topping 99F several times, the grill is being used a lot.
I saved this recipe from another blog and the addition of hummus is lovely. You can flavor the hummus with chipotle sauce (not too much) for a smokey hint, or fresh basil and garlic or even some sun dried tomato. It also provides a “glue” for the vegetables to sit on so they don’t slide off the mushroom.

1 large red onion, peeled, trimmed and sliced into 6 slices
2 large red bell peppers, cored, sliced into three pieces
2 large yellow peppers, cored, sliced into 3 pieces
1 large zucchini, halved, sliced lengthways to make 6 pieces
1 large yellow squash, halved, sliced lengthways, to make 6 pieces
1 medium – large eggplant, trimmed, sliced into 6 pieces
6 large portobello mushroom caps, stemmed, gills removed
1/2 cup olive oil
3 tbsp balsamic vinegar
3 cloves fresh garlic, chopped
1 tsp each of dried thyme, dill and parsley
Sea salt and ground pepper, to taste
Lemon hummus recipe below
For serving
fresh chopped chives


In a large bowl combine the onion, bell peppers, zucchini, yellow squash, eggplant and portobello mushrooms.
In a small glass bowl combine the olive oil, balsamic vinegar, garlic, thyme, dill and parsley.
Pour the marinade over the vegetables. Season with salt and pepper to taste.
Gently toss to coat.
Cover and marinate for 1 hour.
Heat the grill to medium – high heat

Place the vegetables in a grill basket (or spread them out on a large sheet of foil)
Place on the hot grill, cover and cook until they are tender crisp, about 20 to 25 minutes, depending upon the size of your grill.

Remove the vegetable basket/foil with vegetables to a large platter and set aside.

To serve, create a vegetable stack.
Place the portobello mushroom cap on a serving plate and layer it with a spoonful of lemon or other flavored hummus. Add the eggplant, peppers, zucchini and onion. Top with a dab more hummus, if desired and sprinkle with the fresh chopped chives.
Repeat for the remaining 5 servings

LEMON HUMMUS

This is so easy to make at home. (If you don’t want to, then buy a good brand and add extra lemon juice, garlic or other flavorings to make it taste less commercial.)

1 x 14 oz can chilled chickpeas (Garbanzo beans), drained. Reserve the liquid
Juice and zest of one large fresh lemon
2 tbsp sesame tahini or almond butter
1 clove fresh garlic, peeled and crushed
Pinch of sea salt to taste
4 tbsp good olive oil

Combine the chilled chickpeas, lemon juice, lemon zest, tahini, garlic and sea salt in a food processor. Pulse briefly to combine.
Turn on the processor and pour in the olive oil and a dash of the reserved liquid and process until creamy smooth.

Scoop into a serving bowl. Cover and chill until serving.
Serve this lemony hummus layered in the grilled vegetable stacks (recipe above) or as a protein-rich condiment to your favorite grilled dishes

 

 


Fruit · Gluten Free · Salad

Grilled peach, onion and bacon salad with buttermilk dressing

Belinda

The peppery addition of arugula to this is lovely and spicy. With all the great summer peaches around, this is a winner. If the white peaches are looking better than the yellow, replace the onion with red onion for good color contrast.

1/4 cup mayonnaise
1/4 sup sour cream
1/4 cup buttermilk
2 tbsp chopped mint
2 tbsp chopped Italian parsley
2 tbsp snipped chives
1 tsp apple cider vinegar
Salt and freshly ground pepper
1lb thickly sliced bacon
1/4 cup light brown sugar
1/2 tsp cayenne pepper
3lbs Vidalia onions, or other sweet onions, cut into 1 inch thick slabs
Extra virgin olive oil, for brushing
4 large, ripe peaches, cut into 1/2 inch wedges
2 – 3 cups baby arugula, for serving

Preheat the oven to 325 F

In a small bowl, whisk the mayonnaise with the sour cream, buttermilk, mint, parsley, chives and vinegar and season with salt and pepper.  Refrigerate.

Line a large rimmed baking sheet with parchment paper. Arrange the bacon slices on the sheet in a single layer and sprinkle with brown sugar and cayenne pepper. Bake for about 25 mins, until caramelized. (the bacon will crisp as it cools). Let cool, then cut or break the bacon into bite-size pieces.

Meanwhile, light a grill or preheat a grill pan. Brush the onions with olive oil and season with salt and pepper. Grill over a moderate heat, turning occasionally until softened and browned.
Separate the onions into rings.

Brush the peaches with olive oil and grill over a moderately high heat until tender, 2 minutes.
Transfer to a plate.

On a large serving platter, arrange the arugula in a layer. Top with the peaches, onions and bacon.
Drizzle the dressing over the salad and serve