Gluten Free · Rice · Vegetable-related

Tomato rice with crispy cheddar cheese

Belinda

Recipe from Priya Krishna

“I could use all sorts of fancy words to explain this dish, but the best description is this: pizza in rice form. The inspiration for the recipe, though, is oddly enough not Italian — it’s a hybrid of a classic South Indian tomato rice with onions and a shockingly fantastic Spanish rice recipe my mom and I photocopied out of my seventh-grade Spanish textbook for a school project. The crispy, bubbly, broiled Cheddar topping (use the sharpest Cheddar you can find!) adds a little something something, making it a worthy dinner party dish.”

Serves 4

2 tbsp olive oil
1 small yellow onion, finely chopped (about 1 cup)
1 small Indian green chili or Serrano chili, finely chopped
10 plum tomatoes (about 2 pounds), cut into 1/2-inch pieces, or 1 (28-ounce) can whole or diced tomatoes, strained
1 tsp kosher salt
3 cups cooked basmati rice (from about 1 cup dry rice)
1 cup shredded sharp Cheddar cheese

Adjust an oven rack to the highest position and heat the oven to 500 degrees.

In a large pot or Dutch oven, heat the oil over medium-high. When the oil begins to shimmer, add the onion and chili, spread them out in an even layer and cook, stirring occasionally, until the onion becomes translucent and starts to lightly char, 5 to 7 minutes.

Increase the heat to high and add the tomatoes, using the back of a wooden spoon to lightly crush them. Cook, stirring occasionally, until the tomatoes break down into a chunky sauce, 5 to 6 minutes. Add the salt and remove from heat.

Stir in the cooked rice and transfer to an 8-inch square (or similar size) baking dish. Sprinkle the grated cheese on top in an even layer.

Switch the oven to broil and place the baking dish on the oven rack closest to the broiler.
Broil until the top bubbles and turns golden brown, about 3 minutes.
Serve immediately.

Pasta · Vegetarian pasta

One-Pan Orzo With Spinach and Feta

Belinda1 Comment

Similar to spanakorizo, a Greek spinach and rice dish, this easy, meatless meal features orzo, spinach, peas and scallions. It is deeply satisfying but still on the lighter side of pasta recipes, thanks to all those vegetables.
A little feta gives it creaminess and tang, while some lemon zest brightens everything up. It makes a complete meal on its own, or, if you’re looking for something more substantial, serve this as a hearty side dish to roasted meats or fish.

Recipe c/o Melissa Clark

One-Pan Orzo With Spinach and Feta

Serves 4
2 tbsp unsalted butter
4 large scallions, trimmed and thinly sliced
2 large garlic cloves, minced
8 oz baby spinach leaves (8 cups), coarsely chopped
1 tsp kosher salt
1 ¾ cups chicken or vegetable stock
1 cup orzo
1 tsp finely grated lemon zest (from 1 lemon)
¾ cup crumbled feta (3 ounces), plus more for garnish
½ cup frozen peas, thawed (optional)
1 cup chopped fresh dill, or use parsley or cilantro

Heat a 10-inch skillet over medium, then melt butter, 30 seconds to 1 minute. Stir in about three-quarters of the scallions (saving some of the green parts for garnish) and garlic, and cook until softened, stirring frequently, about 3 minutes.
Stir in spinach, adding in batches if it doesn’t all fit in the pan at once, and 1/2 teaspoon salt. Continue to cook, stirring occasionally, until spinach is wilted, about 5 minutes.
Stir in stock and bring to a simmer. Stir in orzo, lemon zest and remaining 1/2 teaspoon salt. Cover and simmer over medium-low heat until orzo is nearly cooked through and most of the liquid is absorbed, 10 to 14 minutes, stirring once or twice.
Stir in cheese, peas (if you like) and dill, cover the pan, and cook for another 1 minute, to finish cooking and warm the peas. To serve, sprinkle with more cheese and the reserved scallions.

Asian flavors · Dairy-free · Do-ahead · Fish

Miso glazed Chilean sea bass (or cod)

Belinda

This recipe produces the most beautiful, elegant, buttery,
sweet fish I have ever had. You will LOVE it!

1/3 cup mirin (Japanese seasoned rice wine)
1/3 cup sake
3 tbsp dark (preferably) soy sauce
1/4 cup packed brown sugar
1/3 cup white miso paste
1/4 orange marmalade (optional)

4 x (6-7 oz) fillets fresh Chilean sea bass, about 1 inch thick
2 tbsp chopped green onion

Turn oven to 400F

Start marinating the fish the night before.
Whisk together the sake, mirin, soy sauce, brown sugar, miso paste and marmalade (if using) in a bowl to make the marinade. Place the sea bass fillets in a sealable plastic bag and pour the marinade into the bag.
Chill in the refrigerator overnight, turning in the plastic bag occasionally.
Remove the fillets from the bag, discarding the liquid and dabbing the fish lightly with kitchen towel to remove excess marinade.
Arrange the fillets on a greased baking sheet and lightly sprinkle a little oil over the tops of the fish.
Roast for about 15 minutes or until it starts to flake when you put a fork into it
Sprinkle with the chopped green onions and serve.

Do-ahead · Salad

Moroccan spiced winter farro salad

Belinda

This salad is the tastiest, best way to use up some of your favorite winter vegetables.
The flavors mingle perfectly together to create a lively, warming dish that is perfect for the winter months.

Serves 6-8

1 cup dry farro” cooked according to package directions, but with broth instead of water
2 large carrots, peeled and cut into long strips
2 large parsnips, peeled and cut into long strips
4 tbsp olive oil, for roasting
1 cup pistachios, toasted
1/2 cup crumbled feta
1/4 cup dried apricots, chopped
1/4 cup fresh mint, chopped
1/4 cup fresh parsley, chopped

Moroccan Dressing:
2 tbsp honey or maple syrup
1/4 cup olive oil
1/4 cup vinegar- red wine vinegar, sherry vinegar, apple cider vinegar
2 garlic cloves, finely minced (use a garlic press)
1/2 tsp salt, more to taste
1/2 tsp ground black pepper
1 tsp cumin (I roast/toast mine first, as it releases more oils)
1/2 tsp cinnamon
1/8 tsp ground cloves
pinch or two chili flakes (optional, but good)

Cook the farro according to the package directions. While the farro cooks, prepare and roast your parsnips and carrots.
Preheat your oven to 400 F.
Coat two large baking sheets with two tablespoon2 olive oil each. Peel carrots and parsnips, and cut them into 2 inch lengths. If they’re skinny, quarter them lengthwise to make batons. If they’re thicker, cut them into matchsticks about 1/4 to 1/2 inch thick. Spread the vegetables on prepared baking sheets, and sprinkle them with salt.
Roast for 20 minutes, then toss them about in their pan, before roasting them for a further 10 minutes.

Whisk the dressing ingredients together, seasoning to taste with pinches of salt.

In a large bowl, combine cooked farro, roasted vegetables, roasted pistachios and dried apricots.
Stir in most of the herbs and feta, leaving a spoonful of each for garnish.
Stir in dressing.
Serve, garnished with the reserved feta and fresh herbs.

Asian flavors · Poultry

Chicken breasts with stem ginger sauce

Belinda1 Comment

Preserved stem ginger is a wonderful store cupboard standby and I always have a jar of it handy. If you have a hard time finding it, it’s available on Amazon.
It keeps indefinitely so it doesn’t matter if you don’t use it often and there’s never any waste.
This dish is good served with a mixed salad of watercress, rocket and baby spinach.
Recipe from Delia Smith

Serves 4

4 chicken breasts
4 pieces of preserved stem ginger, finely chopped
4 dessertspoons preserved stem ginger syrup (from the jar)
2 tsp grated fresh root ginger
2 tbsp groundnut or other flavorless oil
1 large onion, chopped small
2 cloves garlic, crushed
a knob of butter
4 fl oz (120 ml) dry white wine or dry cider
2 tbsp full-fat plain yoghurt
4 scallions (spring onions), finely sliced on the diagonal
salt and freshly milled black pepper

Pre-heat the oven to gas mark 5, 375°F (190°G).

Start off by heating the oil in a medium saucepan and soften the onion and garlic for about 5 minutes.

Meanwhile, place the chicken breasts in a medium roasting tin. Then pierce the chicken with a skewer or small sharp knife in several places, this is to allow the ginger to seep down inside. Now spoon the ginger syrup over the chicken, rubbing it in with your hands. Next, sprinkle the grated root ginger over and rub that in as well. Season the chicken with salt and pepper, then pour the onion, garlic and oil from the saucepan over it, place a small knob of butter on top of each one.

Bake the chicken in the oven for about 25 minutes, basting it with the juices about halfway through. When it’s cooked, remove it to a warmed serving plate and place the tin over direct medium heat.
Add the wine (or cider) and chopped stem ginger, stir and let it bubble down to a syrupy sauce.
Then, off the heat, stir in the yoghurt.
Pour the sauce over the chicken and sprinkle with the spring onions.

Accompaniments · Do-ahead · Egg based · Gluten Free · Whole30 compliant

Easy immersion blender mayonnaise

Belinda3 Comments

Once you have made this ridiculously easy and gorgeous tasting mayonnaise, you won’t want to buy the commercial ones again. You can also play around with the recipe and add fresh herbs or any other flavorings. Enjoy!

2 large egg yolks, at room temperature
1-2 tbsp freshly squeezed lemon juice or white wine vinegar (or a mixture of the two)
2 pinches white sugar
1 tbsp Dijon mustard OR 1 tsp mustard powder
½ tsp Kosher salt
¼ tsp white pepper (optional) or a pinch ground pepper
3/4 cup light olive oil, safflower or canola oil

(**To make aioli, add 1 minced garlic clove to the egg mixture, and substitute extra virgin olive oil for the other oil.)

Add all of the ingredients to the jar that came with your stick blender adding the oil last
Let the ingredients settle for a minute or two with the oil separating on top
Place the stick blender inside the container (firmly on the bottom) and covering the egg yolk
Turn it on and keep it pressed against the bottom of the jar for at least 10-15 seconds. Once the mayonnaise starts to emulsify and thicken, slowly move the stick blender up and down to fully combine the ingredients.
Once it’s all blended, remove the stick blender. Give it a few stirs with a spoon and place in a storage container in the refrigerator. It will stay fresh for up to one week.

Gluten Free · Holiday Food · Poultry

Chicken Fricassée with morels and tarragon

Belinda

Recipe modified from Rick Stein’s

This one-pot chicken and mushroom fricassée recipe is brimming with indulgent French flavors, and a luxurious white wine and cream sauce.
Chicken with morels is as irresistible on a menu as turbot with hollandaise sauce. These days, I suppose people frown on a savory dish with lots of cream in it, but the French invented this way of cooking and there is something so luscious and comforting about beautiful free-range chicken cooked with a cream and wine sauce with the smokey flavor of dried morels. For me, this dish seems to be the very heart of French cuisine. It also happens to be a wonderful partner to a nice white Burgundy.”

Serves 4

1/2 oz (20g) dried morels
8oz chestnut mushrooms, sliced
6.5 fl oz (200ml)tepid water
1 oz (40g) unsalted butter
8 boneless chicken thighs or 4 boneless chicken breasts, skin on
2 banana shallots, finely chopped
1 large clove garlic, finely chopped
3.5 fl oz(100ml) Noilly Prat, preferably (or dry sherry)
4.5 fl oz (130ml) chicken stock
10.5 oz (300g) full-fat crème fraiche
2 tbsp fresh tarragon, chopped
salt and black pepper

Soak the morels in the tepid water for about 15 minutes, then drain them in a fine sieve over a bowl. Strain the liquid and reserve 75ml for the sauce. Rinse the morels under cold running water to remove any debris and dry them on kitchen paper. Cut them in half lengthways.

Melt half of the butter in a large sauté pan or frying pan. Fry the chicken, skin-side down, for 2–3 minutes until light golden brown, then turn them over and repeat on the other side. Take the chicken out of the pan and set aside.

Add the remaining butter to the pan. Fry the shallot and garlic over a medium heat until softened, then add the morels and chestnut mushrooms and fry for a few minutes. Add the Noilly Prat (or sherry), the morel soaking liquid and chicken stock, bring to the boil, then turn the heat down and simmer for 2–3 minutes.

Add the crème fraiche and tarragon and stir, then put the chicken back in the pan, along with any juices that have seeped out. Cover the pan and cook the chicken over a medium heat for about 8 minutes or until it is cooked through.
Season with salt and plenty of black pepper and serve immediately with some rice or buttered potatoes

Asian flavors · Baking · Do-ahead · Holiday Food

Butterscotch pie with curry crust

Belinda

Recipe from Bon Appetite
Curry crust? Trust me: This lightly spiced crumb will win Best in Show. If you want to take it even further, add a teaspoon of toasted crushed cumin seeds, too.

Curry crumb crust
1 tsp fennel seeds
8 oz. vanilla wafer cookies
2 tbsp all-purpose flour
2 tbsp raw sugar or granulated sugar
1 tsp Madras curry powder
¼ tsp kosher salt
6 tbsp (¾ stick) unsalted butter, melted, slightly cooled

Filling and Assembly
1 envelope unflavored powdered gelatin
1½ cups whole milk, divided
3 tbsp granulated sugar
½ vanilla bean, split lengthwise
1½ cups heavy cream
¾ cup (packed) dark brown sugar, divided
⅛ tsp baking soda
3 large egg yolks
2 tbsp cornstarch
3 tbsp unsalted butter
1 tbsp mild-flavored (light) molasses
½ tsp kosher salt
Unsweetened whipped cream (for serving)
½ cup chopped salted, dry-roasted cashews

Curry crumb crust
Place a rack in middle of oven and preheat to 325°.
Toast fennel seeds in a small dry skillet over medium heat, stirring often, until fragrant, about 2 minutes. Transfer to a small plate; let cool, then finely chop.

Pulse cookies in a food processor until very fine crumbs form (you should have about 2 cups). Add fennel seeds, flour, raw sugar, curry powder, and salt and pulse to combine. Add butter and pulse until mixture is the consistency of wet sand.

Transfer mixture to a 9” pie dish. Using a measuring cup, press firmly onto bottom and up sides of pie dish. Place pie dish on a rimmed baking sheet and bake crust, rotating halfway through, until dry and set, 20–25 minutes. Transfer pie dish to a wire rack and let crust cool.

DO AHEAD: Crust can be baked 1 day ahead. Store wrapped tightly at room temperature.

Filling and Assembly

Place gelatin and 2 Tbsp. milk in a small bowl; let stand until gelatin is softened, 5–10 minutes.

Place granulated sugar in a medium saucepan; scrape in seeds from vanilla bean and add pod. Cook over medium heat, stirring, until sugar is melted, then cook, stirring occasionally, until mixture turns amber in color, about 3 minutes. Remove from heat and slowly add cream (mixture will bubble vigorously), stirring until smooth. Return to heat and add ½ cup brown sugar and remaining milk. Cook, stirring, until sugar is dissolved and caramel mixture begins to steam, about 2 minutes. Remove from heat, add baking soda, and whisk until bubbles subside; remove pod and discard.

Whisk egg yolks, cornstarch, and remaining ¼ cup brown sugar in a medium bowl. Gradually whisk in half of warm caramel mixture. Pour egg-yolk mixture into caramel mixture in saucepan and bring to a boil over medium heat, whisking constantly; reduce heat to low and cook, whisking constantly, until thickened, 2 minutes. Remove from heat and whisk in gelatin mixture, butter, molasses, and salt, whisking until butter is melted and mixture is smooth. Transfer filling to a large bowl and chill, stirring occasionally, until slightly cooled and thickened, about 1 hour. (Stirring and cooling pudding before chilling in crust will give it a luscious, creamy texture.)

Pour butterscotch filling into crust, smoothing top if needed. Chill until set, at least 2 hours.

Just before serving, spoon whipped cream over pie and top with cashews.

DO AHEAD: Pie can be made (without whipped cream) 2 days ahead. Cover and keep chilled.

Dairy-free · Fish · Grains · Salad

Chickpea, farro and shrimp bowl

Belinda

Bright, flavor-packed Mediterranean chickpea and farro salad with fresh veggies, herbs and a zippy citrus and olive oil dressing. You can add shrimp as instructed here or serve vegan. Lemon chicken is another great option to add.

2 1/2 cup/345 g cooked farro (you’ll start with 1 cup dry and cook according to package, see recipe notes)
2 cups/330 g cooked chickpeas, drained and rinsed (canned chickpeas are fine)
10 oz/283.495 g cherry tomatoes, halved (I used different color tomatoes)
1 English cucumber, diced
2 green onions, trimmed and chopped (both white and green parts)
1 large handful fresh parsley, chopped
15 mint leaves, chopped

For the shrimp
1 lb/453.592 g large shrimp, peeled and deviened
Kosher salt
Black pepper
Extra virgin olive oil (I used Greek Early Harvest)

For the salad dressing
Juice of 1 lemon
5 tbsp/ approx 75 ml extra virgin olive oil
Kosher salt
Black pepper
2 tsp/202 g dried oregano
1/2 tsp/ 1.01 g ground cumin (I roast my own)
1/2 tsp/1.03 g sumac

In a small bowl or mason jar, add the dressing ingredients (lemon juice, olive oil, salt, pepper, oregano, cumin, and sumac.) Whisk well, or close the mason jar and shake until well-combined.

In a large salad bowl, combine cooked farro with the chickpeas and remaining salad ingredients (cherry tomatoes, cucumbers, green onion, parsley, and mint leaves).

Pour the majority of the dressing on top of the salad, toss to combine (leave a bit of the dressing, like 3 tbsp or so for the shrimp.) Set aside to allow flavors to meld.

To make the shrimp. Place the uncooked shrimp in a bowl, pat dry with some paper towels. Season with salt and pepper. Drizzle extra virgin olive oil and toss to coat.
Heat a skillet or griddle over high heat. Add the shrimp and cook on one side till they start to turn pink, turn over and cook on both sides (4 to 5 minutes in total.) Turn heat off and add the remaining 3 tbsp of dressing to the hot shrimp, toss to coat.

To serve, transfer the farro salad to a serving platter or individual serving bowls. Add shrimp on top.

Cook’s Tip for How to Cook Farro: You can cook farro a couple days in advance and keep in the fridge in a tight-lid glass container. Start with 1 cup dry farro combined with 3 cups of water and a good pinch of salt. Bring to a boil, then lower heat to medium-low. Cover and cook for about 30 minutes. Cooked farro will keep a pleasantly chewy bite.

Dairy-free · Do-ahead · Gluten Free · Holiday Food · Nuts · Vegetable sides · Vegetable-related · Whole30 compliant

Leeks in Vinaigrette with Walnuts and Tarragon

Belinda

Recipe from Bon Appetite

Cutting the leeks into rounds is an update on the classic presentation—and makes them easier to serve to a crowd.I adore leeks and this is a super recipe that’s not as rich as creamed leeks

1 cup walnuts
½ cup extra-virgin olive oil
Kosher salt
6 large leeks, tough outer layer removed
1 garlic clove, finely grated
¼ cup white wine vinegar
1 tbsp plus 1 tsp Dijon mustard
1 tbsp plus 1 tsp whole grain mustard
⅓ cup coarsely chopped tarragon
Freshly ground black pepper

Preheat oven to 350°. Toast walnuts on a rimmed baking sheet, tossing once, until golden brown, 6–8 minutes. Let cool, then coarsely chop. Transfer to a small bowl and toss with oil; season with salt.

Trim root ends of leeks and 1″ from the dark green tops. Cut leeks into ½”-thick rounds (the dark green parts won’t be rounds, but that’s okay). Rinse well.

Cook leeks in a large pot of boiling salted water until meltingly tender, 12–15 minutes. Transfer to a bowl of ice water to stop the cooking. Drain and pat dry.

Whisk garlic, vinegar, and Dijon and whole grain mustards in a small bowl; season vinaigrette with salt.

Arrange leeks on a platter; drizzle with vinaigrette and let sit at least 10 minutes (the longer, the better).

Just before serving, scatter walnut mixture over leeks and top with tarragon and lots of pepper.

Do Ahead: Leeks (without walnut mixture and tarragon) can be marinated 1 day ahead. Cover and chill. Bring to room temperature before serving.