Dairy-free · Gluten Free · Holiday Food · Vegetable sides

Chorizo & pear red cabbage

Belinda

Recipe from Jamie Oliver

“My darkly decadent red cabbage is truly delicious with bold flavors that people are going to go nuts for. This sweet and sour combination is all about maximum impact with minimal effort. An absolute gem of a dish to bring color to your Holiday table. ”

Serves 10-12

5 oz (150 g) quality chorizo
2 tsp fennel seeds
1 red onion
2 lb (1kg) red cabbage
Red wine vinegar
1 x 14-15 oz (410 g) can of sliced pears, in natural juice

Roughly dice the chorizo and place into a large casserole pan on a medium heat. Cook for a few minutes, or until the chorizo has released its oils, then add the fennel seeds.
Peel and finely slice the red onion, add to the pan and cook for a few minutes, or until softened and smelling amazing.
Click away any tatty outer leaves from the red cabbage, trim the base, then cut into wedges and roughly slice. Add to the pan with a swig of red wine vinegar, and a pinch of sea salt and black pepper.
Cook with the lid ajar on a low heat for 10 minutes, stirring frequently.
Add the canned pears, with some of the juice, and continue cooking for a further 10 minutes, or until the cabbage is tender.

Taste and adjust seasoning

Do-ahead · Gluten Free · Holiday Food · Vegetable sides

Creamy, cheesy leeks with parmesan, cheddar and brie

Belinda

Recipe from Jamie Oliver

This is a really super but simple side dish and if you want to take this dish to the next level, invest time in cooking your leeks super-slowly until sticky and sweet.

Serves 8-10

6 large leeks
2 cloves of garlic
5 sprigs of fresh thyme
olive oil
1 knob of unsalted butter
4 fl oz (100 ml) single cream
4 oz (100 g) Cheddar cheese
3 oz Parmesan cheese
4 oz (100 g) brie

Preheat the oven to 180ºC/350ºF/gas 4.

Trim, wash and slice the leeks, about 3/4″(2cm) thick, at an angle. Peel and slice the garlic, then pick the thyme leaves.
Put a large cast iron braiser (ideally one you’d be happy to serve in) on a medium heat and add a drizzle of oil, the butter, thyme leaves and garlic.
Cook until it begins to bubble and fry, then stir in the leeks. Continue cooking and checking on it every few minutes to stir and make sure it doesn’t catch.

At this point, you have two choices: one is good, one is great. You can either stir the rest of the ingredients into the leeks, grating in the Cheddar and Parmesan, and tearing in the brie, then put it into the oven to cook for 45 minutes uncovered, or, if you want the sweetest leeks in the world (and I think you do), do the following…

Turn the heat under the pan down a little and cook the leeks for about 35 minutes, or until soft and intensely gorgeous, stirring every now and then.
Season, then spoon it all into a dish, or leave in the pan.

Stir in the cream and splash of water, grate over the Cheddar and Parmesan, then pull the brie into parts and bomb those on top.

Pop in the oven for 15 minutes, or until golden and bubbling.

Do-ahead · Holiday Food · Vegetable sides

Pearl Onions au Gratin

Belinda

Barbara Lynch bakes fresh pearl onions in a mixture of cream, garlic, shallots and bacon, then tops it all with a crispy panko crust.
Recipe from Food and Wine Magazine

Serves 8
Ingredient Checklist
2 1/2 lbs red or white pearl onions
4 thick strips of bacon, finely diced
2 tbsp unsalted butter
2 shallots, finely chopped
2 garlic cloves, minced
1 1/2 cups heavy cream
Salt and freshly ground pepper
3/4 cup panko (Japanese bread crumbs) or coarse, dry bread crumbs
2 tbsp finely chopped flat-leaf parsley

Preheat the oven to 350°. Bring a large pot of water to a boil. Add the onions and cook for 5 minutes. Drain and rinse under cold water. Use a sharp knife to trim off the root ends, then pinch the onions to remove the skins.

In a medium, deep skillet, cook the bacon over moderately high heat until the fat is rendered, 3 to 4 minutes. Pour the bacon fat into a heatproof cup and reserve 1 1/2 teaspoons. Drain the bacon on paper towels.

Add the butter to the skillet along with the shallots and garlic. Cook over moderate heat, stirring, until softened, about 3 minutes. Add the cream and simmer until reduced by half, about 10 minutes; season with salt and pepper. Transfer the pearl onions to a large, shallow baking dish and cover with the cream.

In a small bowl, toss the panko with the bacon, parsley and the 1 1/2 teaspoons of reserved bacon fat. Season lightly with salt and pepper. Spread the crumb mixture over the onions and bake until the crumbs are toasted and the onions are bubbling, about 30 minutes.

Make Ahead
The onions can be prepared through Step 3 and refrigerated overnight. Return to room temperature before baking.

Do-ahead · Gluten Free · Holiday Food · Vegetable sides

Creamed brussels sprouts with gruyere, pancetta and walnuts

Belinda

This holiday-worthy, crowd-pleasing side dish (you can never go wrong with cream and cheese) requires you to open and close the oven door multiple times, so make sure you pay attention to the visual cues since no oven is exactly the same.
Recipe from Bon Appetite Magazine

8 SERVINGS
8 oz pancetta, cut into ½-inch pieces
2 lbs Brussels sprouts, trimmed, halved, quartered if large
2 shallots, thinly sliced
3 large garlic cloves, finely grated
4 tbsp melted unsalted butter
½ tsp freshly ground black pepper
2 tbsp thyme leaves, divided
2 cups heavy cream
1 tbsp Dijon mustard
1 cup walnuts
3 oz Gruyère, grated
3 oz Parmesan, crumbled (about 1 cup)
1 tsp crushed red pepper flakes

Position racks in upper and lower thirds of oven; preheat to 475°.
Spread pancetta on a rimmed baking sheet and roast, tossing once halfway through, until lightly browned and fat is beginning to render, 6–8 minutes.

Transfer pancetta to a large bowl; reserve baking sheet. Add Brussels sprouts, shallots, garlic, butter, black pepper, and 1 Tbsp. thyme to bowl with pancetta and toss to coat.
Scrape Brussels sprouts mixture into a 13×9″ baking dish.
Roast gratin on bottom rack until tops of Brussels are browned, 15–20 minutes.
Carefully toss to expose green Brussels below, then continue to roast until tops of Brussels are browned, 15–20 minutes more.

Whisk cream and mustard in a large glass measuring cup. Arrange walnuts on reserved baking sheet with pancetta drippings.

Remove gratin from oven, carefully pour in cream mixture, and sprinkle cheese over.

Reduce oven temperature to 375°. Return gratin to bottom rack, then place sheet with walnuts on top rack. Roast, tossing nuts halfway through, until nuts are browned on both sides, 8–10 minutes, and cream is thick, vigorously bubbling, and browned around the edges, 15–20 minutes. Let gratin cool 10 minutes.

Meanwhile, chop walnuts and transfer to a medium bowl. Add red pepper and remaining 1 Tbsp. thyme and toss to combine. Top gratin with walnut mixture before serving.

Baking · Do-ahead · Gluten Free · Holiday Food · Vegetable sides

Creamed Brussels sprouts

Belinda

It’s that time of year and I’m always looking for different ways to cook Brussels sprouts. This one is from food blog, “Delish” and is delish!
Not a fan of Fontina? Gruyere or white cheddar would also be delicious here!

Serves 6
1 tbsp extra-virgin olive oil
1/2 large yellow onion, chopped
3 cloves garlic, minced
2 lb Brussels sprouts, halved and thinly sliced
1/2 tsp. crushed red pepper flakes, plus more for garnish
Kosher salt
Freshly ground black pepper
1 cup Greek yogurt
1/2 cup mayonnaise
2 eggs, lightly beaten
Zest of 1/2 lemon
1/2 cup freshly shredded Fontina
1/2 cup freshly grated Parmesan, plus more for garnish
2 tbsp freshly chopped parsley

Heat oven to 375°.
In a large skillet over medium heat, heat oil.
Add onions and cook until soft, 6 minutes. Add garlic and cook until fragrant, 1 minute. Add Brussels sprouts and red pepper flakes and cook until tender, 7 minutes more.
Season with salt and pepper, then remove from heat and let cool.

In a large bowl, stir together Greek yogurt, mayonnaise, eggs, and lemon zest, and cheeses and season with salt and pepper. Fold in cooled vegetables and transfer to a medium baking dish.

Bake until top is golden and cheese is bubbly, 30 to 35 minutes.

Garnish with parsley, Parmesan, and red pepper flakes and serve immediately.

Do-ahead · Gluten Free · Holiday Food · Vegetable sides

Cheesy Brussels Sprouts with bacon

Belinda

If you have vegetarian guests, feel free to skip the bacon! We’re all about the smoky flavor, but for this dish, it’s all about the CHEESE.

 

Serves 6

5 slices bacon
3 tbsp. butter
2 small shallots, minced
2 lb. Brussels sprouts, halved
Kosher salt
1/2 tsp. cayenne pepper
3/4 cup heavy cream
1/2 cup shredded sharp (mature)cheddar
1/2 cup shredded Gruyère cheese

Preheat oven to 375°.
In a large oven-safe skillet over medium heat, cook bacon until crispy, 8 minutes. Drain on a paper towel-lined plate, then chop. Discard bacon fat.
Return skillet to medium heat and melt butter. Add shallots and Brussels sprouts and season with salt and cayenne. Cook, stirring occasionally, until tender, about 10 minutes.
Remove from heat and drizzle with heavy cream, then top with both cheeses and bacon.
Bake until cheese is bubbly, 12 to 15 minutes.
(If your cheese isn’t golden, switch oven to broil and broil 1 minute.)

Dairy-free · Dessert · Do-ahead · Gluten Free · Holiday Food

Raw-vegan Mango Coconut Truffles

Belinda

Raw-Vegan Mango Coconut Truffles

My son, Oliver made these for us and they’re delicious! The only thing I added was a pinch of salt, which enhances the flavor.
They are raw, vegan, gluten-free, paleo-friendly and super easy to throw together in your food processor.
They also make great treats for the children, as they think they’re eating something deliciously sinful!

Makes about 30 truffles

6 oz chopped dried mango
3 ½ cups unsweetened desiccated coconut, divided
8 tbsp coconut oil
2 tsp agave/maple syrup, or to taste (optional)
pinch of salt

Place the chopped mango in a bowl and cover with cold water. Soak until the mango has softened, about 1 hour. Drain well and dry on kitchen towel.

Combine the mango, a pinch of salt, 3 cups of coconut, and the coconut oil in a food processor; blend until well combined and smooth. Add agave/maple syrup if the mixture is not sweet enough.

Place in a bowl, cover, and refrigerate until the mixture has hardened, about 2 hours.

Roll into small balls and dredge in remaining 1/2 cup of desiccated coconut. Line a baking tray with parchment paper or a silicone liner, and place the coated balls on top.
Freeze for about 30 minutes until the coconut oil solidifies.

Store in a sealed container in the fridge or freezer.
*Note: these balls will melt if left at room temperature.

Asian flavors · Dairy-free · Do-ahead · Gluten Free · Poultry

One-Pot Braised Chicken With Coconut Milk, Tomato and Ginger

Belinda

Bone-in chicken thighs are a favorite go-to for weeknight meals, as they cook relatively quickly, are versatile and impart a lot of flavor in a short amount of time. Here, they are browned, then braised in a fragrant tomato-coconut broth flecked with ginger, garlic, cumin and cinnamon. The result is a rich, stew-like dish, which works nicely served over white rice. By cooking the rice as the chicken finishes braising, you can get everything on the table at the same time. A good squeeze of lime is not required, but it does give the dish a bright finish. Serve any remaining sauce at the table, with crusty bread for sopping.
Recipe by Colu Henry

1 ½ to 2 lbs bone-in, skin-on chicken thighs, at room temperature
Kosher salt and black pepper
2 tbsp grapeseed or canola oil
1 medium red onion, thinly sliced
3 garlic cloves, finely chopped
1 (2-inch) piece fresh ginger, peeled and finely chopped
1 tsp ground cumin
½ tsp ground cinnamon
½ tsp red-pepper flakes
1 (14-oz) can cherry or diced tomatoes with their juices
1 (13-oz) can full-fat coconut milk
Steamed white rice, for serving (optional)
3 tbsp roughly chopped cilantro
1 lime, quartered, for serving (optional)

Pat chicken thighs dry and season with salt and pepper.

In a deep 12-inch skillet, heat the oil over medium-high. When the oil shimmers, add the chicken thighs, skin-side down, and cook, undisturbed, until nicely browned, 5 to 6 minutes. Flip and brown the other side, 4 to 5 minutes more. Transfer to a plate and set aside.

Turn heat to medium-low, add the onion and cook until softened, 2 to 3 minutes. Add the garlic, ginger, cumin, cinnamon and red-pepper flakes, and cook until the garlic and the spices are fragrant, about 1 minute. Season with salt.

Add the tomatoes with their juices and the coconut milk, and stir until combined, scraping up any brown bits that have formed at the bottom of the pan.
Nestle the chicken back into the skillet along with any juices that have accumulated. Simmer, uncovered, until the chicken is cooked through and the sauce has thickened slightly, 15 to 20 minutes.
Season to taste with salt and pepper.

Divide the rice, if using, among bowls and plate the chicken on top, spooning additional sauce over it. Scatter with cilantro and a squeeze of lime, if you like.

Asian flavors · Pasta

Five-Ingredient Creamy Miso Pasta

Belinda

This is my kind of recipe that allows for a huge variety in flavors and has that wow factor with the added miso and nori.

This one-pot pasta comes together in minutes, and requires zero prep and minimal cleanup. It builds on the classic combination of pasta, butter and cheese with a spoonful of miso paste for complexity.
But you could experiment with using any other condiments or spices you have on hand, such as red pesto, curry paste or ground turmeric in place of the miso.
To achieve a silky smooth pasta, you’ll need to put your cacio e pepe skills to work: Vigorously toss the pasta, grated cheese and pasta water together to achieve a properly emulsified sauce. Top with shrimp, edamame, frozen peas or any steamed vegetable.
The optional nori or furikake imparts an unexpected flavor of the sea, and it’s worth using if you have it on hand.
Recipe by Alexa Weibel

Kosher salt
16 oz spaghetti, linguine or bucatini
6 tbsp unsalted butter
3 tbsp white (or red) miso
4 oz Parmesan, finely grated (1 packed cup)
Kizami nori, furikake or thinly sliced seaweed snacks, for garnish (optional)

Bring a large pot of salted water to a boil.

Add the pasta and cook, stirring occasionally, until al dente. Reserve 1 1/2 cups pasta water, then drain the pasta.

Add the butter, miso and 1 1/4 cups pasta water to the pot and whisk over medium heat until miso breaks down and liquid is uniform, 1 to 2 minutes.

Add the pasta and Parmesan and cook, stirring vigorously with tongs until cheese is melted and sauce emulsifies. (The key word here is “vigorously.” To achieve a silky smooth pasta instead of a gloppy one, put your cacio e pepe skills to work.)

Divide among shallow bowls and sprinkle with nori or furikake, if using.

Pasta · Vegetarian pasta

Spicy Butternut Squash Pasta With Spinach

Belinda

Here’s a vegetable-filled pasta bake that comes together in under an hour. The most time-consuming part of this recipe is prepping the squash. You can buy precut squash, or cut it yourself.
If you’re sensitive to heat, leave out the jalapeños, or remove the seeds before slicing into rounds and placing on top.
Recipe by Yasmin Fahr

Serves 4

Kosher salt
3 tbsp olive oil, plus more for serving
1 medium butternut squash (about 2 1/2 pounds), peeled, seeds removed and cut into 1/2-inch cubes (about 6 cups)
1 tbsp ground cumin (see Tip)
½ tsp red-pepper flakes, plus more as needed
1 lb penne or other tubular pasta
1 cup vegetable broth
¾ cup grated Parmesan
3 packed cups baby spinach
1 (8-oz) ball fresh mozzarella, torn into bite-size chunks
1 jalapeño, sliced into rounds
⅓ cup flat-leaf parsley and tender stems, roughly chopped

Bring a large covered pot of heavily salted water to a boil.

Meanwhile, in a 12-inch ovenproof skillet with high sides and a tight-fitting lid (or a Dutch oven), heat the oil over medium-high until shimmering. Add the squash and season with salt, cumin and red-pepper flakes. Cook, stirring every minute, until squash becomes browned in spots and feels just tender, 6 to 8 minutes.

Meanwhile, heat the oven to 400 degrees.

Add the pasta to the boiling water and cook, uncovered, until not quite al dente, 3 to 4 minutes less than the package instructions. (It should be a little too firm to the bite.) Reserve 1 cup of the pasta water and drain. If the pasta is done before the squash, then stir in a drizzle of olive oil so that it doesn’t stick together.

When the squash is just tender, add the broth. Bring to an active simmer, cover and cook, stirring occasionally, until the squash is soft and easily mash-able, 10 to 12 minutes.
Turn off the heat, then use a potato masher or the back of a wooden spoon to crush about half of the butternut squash and leave the rest chunky. Season the squash to taste, keeping in mind that salty Parmesan will be added soon.

Add the cooked pasta to the skillet along with 1 cup reserved pasta water and 1/2 cup grated Parmesan, stirring vigorously to combine. Stir in the spinach one handful at a time until it shrinks down a little.
Sprinkle the top with the remaining 1/4 cup Parmesan, the mozzarella and jalapeño, then place in the oven, on a sheet pan if you are worried about dripping.

Cook until the top is melted and browned in spots, 12 to 15 minutes. Drizzle with olive oil, top with parsley and serve.

Tip
If you have a preferred curry powder, then you can use 1 to 3 teaspoons of that (according to taste) in place of the cumin and red-pepper flakes.