Grown-up tuna noodle bake

August 18, 2013September 9, 2022 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

August 18, 2013 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

August 18, 2013February 11, 2016 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

Appetizers · Meat

Italian sausage and gorgonzola stuffed baby Portabella mushrooms

August 18, 2013February 7, 2016 Belinda

Don’t say I didn’t warn you! Anything to do with Italian sausage with that gorgeous fennel flavor has me, and the addition of Gorgonzola (or St Agur Blue cheese) is just incredible.

Serves 10 to 16 people as an hors d’oeuvres

Preheat the oven to 350 F

1lb sweet Italian sausage
2 large garlic cloves, crushed
1/2 cup mascarpone cheese
3/4 cup Italian seasoned breadcrumbs
1 & 1/4 cups Mountain Gorgonzola (the creamy one) You can use a little less if preferred, but I like my flavors bold!
32 baby Portabello (Crimini) mushrooms
salt and pepper
a good handful fresh basil, shredded

Cook the sausage meat in a skillet, crumbling it with a fork until the pink is all gone.
While it’s cooking, take the stems out of the mushrooms and chop up the stems.
Add the crushed garlic and mushrooms stems to the sausage and cook for 1 minute and turn the heat to low.
Add the mascarpone cheese, breadcrumbs, gorgonzola ad shredded basil.
Season with the salt and pepper to taste.

Stuff the mushrooms with the cooked filling and line up on a lined baking sheet.

Bake in a preheated 350F for about 20 to 25 minutes

There will most likely be filling left. you can eat it on bread or crackers!

Asian flavors · Do-ahead · Pasta · Vegetarian pasta

Nigella’s addictive cold soba noodles with sesame seeds

August 18, 2013September 9, 2022 Belinda

Serves 4 as part of a meal, but you won’t be able to stop eating them, I promise!
This is the sort of food I could dive into and you would never see me again. Very dangerous!

1/3 cup sesame seeds
kosher salt
8 oz soba noodles
2 tsp seasoned rice vinegar
5 tsp soy sauce (I use the low sodium one)
2 tsp honey (Buckwheat honey gives a little more flavor, but any interesting honey would be great)
2 tsp toasted sesame oil
6 scallions

Toast the sesame seeds in a dry pan over a high heat until they look golden brown and give off a nice aroma, then tip into a bowl.

Bring a large pan of water to the boil and add some salt. Put in the soba noodles and cook them for about 6 minutes (or according to the package instructions) until they are tender but not mushy.
Have a bowl of iced water waiting to plunge them into after draining or better still, and less fussy, pour them into a colander and run the cold tap over them for a moment or two!

In the bowl you are using to serve your guests, mix the vinegar, soy sauce, honey and sesame oil. Finely slice the scallions and put them into the bowl with the cooled, drained noodles and mix together thoroughly before adding the sesame seeds and tossing again.

Leave the sesame seed noodles for about half an hour to let the flavors develop. (go and pour yourself a nice glass of wine)

Baking · Do-ahead

Easy Greek feta flatbread (Alevropita)

August 18, 2013September 9, 2022 Belinda

This flatbread recipe is made with a simple egg batter and studded with Greek feta and comes from the region of Epirus.
It is very easy, thin crust and tangy with the Greek feta sprinkled over.
I have given you the basic recipe but I would recommend using chopped oregano or thyme to sprinkle with the feta and when you feel adventurous, some pieces of sun dried tomatoes, olives, rosemary, preserved lemon, garlic…..

Serves 8 to 10

6 tbsp extra virgin olive oil
2 tsp vodka
1 large egg
1&1/4 cups flour, sifted
1/4 tsp kosher salt
1/8 tsp baking powder
12 oz Greek feta, crumbled. (don’t buy the pre-crumbled one as all the flavor has gone)
2 tbsp unsalted butter, softened

Heat the oven to 500 degrees. Put in an 18″ by 13″ by 1″ rimmed baking sheet for about 10 minutes

Meanwhile, whisk together 2 tbsp oil, the vodka, egg and 1 cup water in a bowl.
In a separate bowl, whisk the flour, salt and baking powder together until well incorporated.
Pour the wet mixture over the dry mixture and whisk until smooth

Brush the remaining oil over the bottom of the hot pan and add the batter, smoothing the batter with a rubber spatula to coat the bottom evenly, if necessary.
Distribute the cheese evenly over the batter and dot with the butter.
Bake, rotating the baking sheet halfway through, until golden brown and crunchy, about 20 minutes.

Let cool slightly before slicing and serving

Asian flavors · Do-ahead · Gluten Free · Grains · Salad · Vegetable-related

Crunchy Thai quinoa salad

August 17, 2013December 6, 2024 Belinda1 Comment

I just love quinoa and it is so readily available in most supermarkets these days.
This recipe takes a regular quinoa salad up a notch and is really different and refreshing.

Serves 6 to 8

1 cup quinoa, prepared according to the package instructions. (I like to cook it in either vegetable or chicken broth)
1 red bell pepper, diced small
1 cup red cabbage, shredded
2 carrots, shredded
1 cup green onions, diced
1 cup shelled edamame
1/2 – 3/4 cup fresh cilantro, chopped
1/2 to 3/4 cup dry roasted peanuts, coarsely chopped

Dressing
1/4 cup peanut butter
1/3 cup reduced sodium soy sauce
1 tbsp sesame oil (or toasted sesame oil)
1 tbsp rice vinegar
1 tsp grated fresh ginger
1 tbsp honey
2 cloves garlic, minced
juice from 1 lime
salt and pepper to taste

Place the cooked quinoa in a large bowl and set aside to cool

Meanwhile, in a small bowl, whisk together the peanut butter, sesame oil, lime juice, honey, vinegar, soy sauce, ginger, garlic and salt and pepper.

Once the quinoa has come to room temperature add all the vegetables and peanuts.
Pour the dressing over the top and toss to combine. Serve cold or at at room temperature.

Prep time 20 mins

Dessert · Do-ahead · Gluten Free · Icecream

Carrot cake ice cream

August 16, 2013September 9, 2022 Belinda2 Comments

So you may think this is “gilding the lily” but what do you serve this with? Carrot cake!!
You must start making this the day before you need to serve it, don’t forget
First of all, put the inner bowl of an ice cream maker in the freezer the day before you make this.

Makes 1 quart

6 oz cream cheese, at room temperature
3/4 cup sugar
1 cup cold sour cream
1 cup cold heavy cream
A pinch of coarse kosher salt
3 tbsp fresh lemon juice
1/4 tsp good Madagascar vanilla extract
1/4 cup butter
3/4 cup brown sugar
1&1/2 cups shredded carrots
1 tsp cinnamon
2 tsp ground ginger
1/2 tsp apple pie spice (optional)

Chill a medium mixing bowl and the beaters of an electric mixer.
In the bowl beat the cream cheese at medium speed until soft and smooth.
Add the sugar, 1/4 cup at a time beating well after each addition.
Beat in the sour cream followed by the heavy cream.
Add in the salt, lemon juice and vanilla extract. Beat just until thick and smooth.
Cover and refrigerate overnight.

In the meantime melt the butter and brown sugar in a medium skillet over medium heat.
Add in the carrots, cinnamon, ginger and apple pie spice.
Saute until the brown sugar-butter mixture has thickened and reduced and the carrots are cooked.
Place in a bowl in the refrigerator overnight.

The next day, chill the mixer beaters again. using the chilled beaters beat the cold ice cream base going from low speed to medium, until loose and creamy, about 3 minutes.
Pour into an ice-cream maker and freeze according to the manufacturer’s instructions.
In the last 5 minutes of mixing, pour in the carrot-brown sugar-butter mixture.
Churn until combined.
Serve immediately or, if too soft, freeze for an hour or so in a covered container until it has reached the desired consistency

Appetizer Vegetarian · Appetizers · Do-ahead · Gluten Free

French lentil terrine with creamy carrot custard and sauteed leek-zucchini topping

August 16, 2013September 9, 2022 Belinda

These are lovely, easy and healthy and are also great to take on picnics. The jars are gorgeous and I found them on a website called;

Home

They are a German brand, stocking all sorts of shapes and are so attractive looking.
You can make these in advance up to 3 days, cover them and refrigerate. Take them out about 30 mins before serving to allow them to come up to room temperature.
There are several stages to this dish, hence the pretty layers, but they are simple.

**There is one step in this preparation that can make it even more simple.
In Los Angeles we can buy pre-cooked vacuum packed puy lentils in our supermarkets that are already seasoned.
Instead of making them from scratch, you can buy 1 packet of these, (you need 2 &1/4 cups of the cooked ones) put them into a microwaveable dish, break them up a bit gently with a fork and reheat. Let come to room temp, fluffing up the lentils to break up the lumps, then proceed with adding the goat cheese and cream etc…

8 1/4 cups water
8 oz carrots (about 3 medium) peeled and diced small
1 1/2 tsp kosher salt, plus more if needed
Freshly ground black pepper
1 cup plus 2 tbsp heavy cream
1 large egg
1 tbsp olive oil
1lb plus 10 oz leeks (about 2 -3 medium) quartered lengthwise and thinly sliced crosswise (white and light green parts only)
1 tsp finely chopped fresh thyme leaves
10 oz zucchini (about 2 medium) trimmed and diced small
1 cup French Puy lentils, rinsed
1 bay leaf
1 medium garlic clove, smashed and peeled
4 oz fresh goat cheese, at room temp

Heat the oven to 325 F and arrange a rack in the middle. Bring 8 cups of the water to a simmer in a large saucepan over high heat; keep at a simmer.

Meanwhile, bring the remaining 1/4 cup of water to a simmer in a large frying pan over medium heat. Add the carrots and 1/2 tsp of the salt and season with pepper. Reduce the heat to medium low, cover with a tight fitting lid and cook until softened, about 5 minutes. Using a slotted spoon, transfer 1/2 cup of the carrots to a small bowl and transfer the remaining carrots to a blender, leaving any excess water in the pan; set both aside. Reserve the carrot juices in a small bowl, wipe out the frying pan and set aside.

Place 1 cup of the cream and the egg in the blender with the carrots, season and blend until smooth, about 30 seconds. Evenly divide the carrot-cream mixture among 6 (1/2 pint) tempered-glass jars. Divide the reserved 1/2 cup carrots among the jars. Evenly space the jars in a 13 x 9 inch glass baking dish.
Being careful not to get water inside the jars, add enough of the simmering water to the baking dish so that it reaches just past the carrot mixture in the jars.
Cover the baking dish tightly with aluminum foil and carefully transfer it to the oven.
bake until the outer 1 inch of each carrot custard is set (the centers will be still slightly jiggly), about 25 minutes.

Heat the olive oil in the reserved frying pan over medium heat until shimmering. Add the leeks and thyme, season with salt and pepper and cook, stirring occasionally, until just starting to soften, about 6 minutes.
Add the zucchini, season with salt and pepper and stir to combine. Cook, stirring occasionally, until the zucchini is crisp-tender and the leeks are completely softened, about 4 minutes more.
Remove the pan from the heat and set aside.

Place the lentils, bay leaf and garlic in a medium saucepan and cover with cold water by 2 inches.
Bring to a boil over high heat. Reduce the heat to medium low and simmer, stirring occasionally, until the lentils are still slightly hard in the center, about 10 minutes.
Add the remaining teaspoon of the measured salt, stir to combine and continue to simmer until the lentils are just tender, about 3 to 4 minutes more.
Drain though a large fine-mesh strainer.
Remove the garlic clove and bay leaf and transfer the lentils to a medium bowl.
Add the goat cheese and the remaining 2 tbsp cream, adjust seasonings if necessary and stir to evenly combine; set aside.

When the carrot custards are ready, carefully remove the jars from the hot water and transfer to a wire rack to cool slightly, about 15 minutes.

To assemble the terrines, divide all of the lentil-goat cheese mixture over the carrot custards, using your fingertips to gently smooth it into an even layer.
Divide all of the leek-zucchini mixture over the lentil-goat cheese mixture.
Serve warm or at rom temperature, or let the terrines cool completely, cover tightly and refrigerate for up to 3 days