Easy brown butter ginger chocolate chip skillet cookie

February 29, 2020 Belinda

This is the quickest recipe you will ever find, it’s literally a dump everything in and stir, which is always a good thing on my book.
If you’ve never tried something with ginger and chocolate before, then you are missing out—the flavors go together like a dream and this case is no exception. The result is a cookie that is crispy and yet chewy in the middle, with a gingery background that is addictive. Plus, it’s a one pot wonder and who doesn’t like that?

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SERVES 8

1 cup or 2 sticks (200 g) unsalted butter
1 cup (215 g) packed brown sugar
1/2 cup (90 g) granulated sugar
1 tsp salt
2 tsp ground ginger
1 egg, plus 1 egg yolk
2 cups (240 g) all-purpose flour
1 tsp bicarbonate of soda
5 oz (150 g) bittersweet chocolate, chopped

Preheat your oven to 375° F and grease very well an 8-inch cake pan, or just use a similarly-sized cast iron skillet.
Melt your butter in a pan that is large enough to hold the rest of the ingredients, on a very low heat, until it becomes brown and fragrant (it’ll be a very nutty aroma), stirring it occasionally, should take about 7 minutes or so.

Into that same pan, add both sugars, salt, and ground ginger and mix well with a wooden spoon. Remove the mixture from the flame and allow to cool to room temperature (otherwise your egg will cook once added!).

Add the egg and egg yolk, mixing until combined. Then add your flour, bicarbonate of soda and mix until just incorporated, then add the chopped chocolate and fold it in.

Dump the cookie dough into your prepared pan or skillet, flattening it with the spoon or your hands until even.
Bake it for around 18 to 20 minutes, or until cooked through.
Cut it while it’s still hot, and let it cool for a few minutes before serving.

Pasta

Easy salt and pepper pasta (Cacio e Pepe)

February 29, 2020 Belinda1 Comment

This is the easiest dinner you could possibly make. Add some crushed red pepper for a little kick and please, please, please freshly grind your pepper!

This recipe is the embodiment of five-ingredient perfection! Farm-fresh eggs, fresh pasta, and good Parmesan turned the dish into a gourmet delight. The sauce comes together so easily and yet is so unctuous, creamy, and sophisticated. Really a wonderful example of simple ingredients creating a memorable dish. And so simple to throw together.

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SERVES 2 to 4

12 oz pasta (spaghetti or bucatini)
6 tbsp unsalted butter
1 1/2 tsp freshly ground pepper
1 cup freshly grated Parmesan or Asiago, as needed
1 egg yolk

Bring a pot of water to a boil and add some salt to the water (not too much, as you will use this water for your sauce).
Add the pasta and cook according to package instructions.
Reserve 1/2 cup pasta water, then drain.

In the same pot the pasta was boiled in, add 1/3 cup of the pasta water. Melt your butter into this and add the pepper. Return the cooked pasta to the pot and toss to coat.
Add the cheese and egg yolk and, using tongs, toss the ingredients together until combined.
If the pasta seems a little sticky, add the remaining pasta water.
If it’s a little wet, add more cheese.
Taste for seasoning and adjust as necessary.

Do-ahead · Meat · Pasta

One-pot pork shoulder ragu

February 29, 2020September 7, 2022 Belinda

On their blog “Dinner: A Love Story”, Andy Ward & Jenny Rosenstrach call this “Instant Dinner Party,” because you can make the ragu completely ahead, even a day or two before. Whether you serve it that day or reheat it for a party tomorrow, “It will make the house smell amazing,” Jenny said, “Which, in my opinion, counts for more than flower arrangements when having dinner guests.

Whatever ragu is left is a boon: over polenta, in tacos, on sandwiches, or frozen and awaiting more dinners.

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2 1/2 lbs boneless pork shoulder roast, tied with twine if there are any loose pieces
1 small onion, chopped
1 garlic clove, minced
Salt and pepper
2 tbsp olive oil
1 small pat butter
1 28-ounce can whole tomatoes, with juice
1 cup red wine
5 sprigs fresh thyme
5 sprigs fresh oregano
1 Small handful of fennel seeds
1 tbsp hot sauce, for smokiness (Andy used Trader Joe’s Hot Chili Sauce, but Sriracha and Tabasco both work great, too)
1 pound Pappardelle pasta
1 handful Freshly grated Parmesan

Preheat oven to 325° F.
Liberally salt and pepper the pork roast. Add olive oil and butter to large Dutch oven and heat over medium-high until butter melts, but does not burn. Add pork roast to pan and brown on all sides, about 8 to 10 minutes in all.

Add the onion and garlic and saute for 1 minute. Add tomatoes, wine, thyme, oregano, fennel, and hot sauce and bring to a boil. Cover, and put in oven.
Braise for 3 to 4 hours, turning every hour or so. Add more liquid (water, wine, or tomato sauce) if needed. (The liquid should come to about 1/3 of the way up the pork.)

Meat is done when it’s practically falling apart. Put on a cutting board (remove the sprigs of herbs at the same time) and pull it apart with two forks, then add back to pot and stir.

Cook 1 to 2lbs pasta according to package directions.
When it’s is ready, put into individual bowls and top with ragu and lots of Parmesan.
Alternately, toss the pasta with the ragu and a bit of pasta cooking water, as needed, and top with Parmesan.

Do-ahead · Gluten Free · Poultry

Easy one-pot chicken with 40 cloves of garlic

February 29, 2020September 7, 2022 Belinda

This is a great one-pot recipe and the garlic gets so soft, sweet and squishy, you can spread it over the chicken

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SERVES 6

6 whole chicken legs
2 tsp kosher salt
40 cloves garlic (you’ll need about 3 bulbs), peeled
4 stalks celery, thinly sliced
2 tbsp olive oil
Freshly ground black pepper
Freshly ground nutmeg
4 sprigs Italian parsley
1/4 cup dry vermouth
1/3 cup (homemade or low sodium) chicken stock
Crusty bread or toast for serving

Heat the oven to 375F.
Season the chicken legs all over with the salt.
Arrange them, skin side up, in a single layer in an ovenproof baking dish with a tight-fitting lid.
Scatter the garlic and celery into the gaps between the chicken pieces, and then drizzle everything with the olive oil.
Grind some black pepper and a bit of nutmeg over the chicken and vegetables and arrange the parsley on top.
Pour in the vermouth and the chicken stock.
Cover the dish tightly with aluminum foil and put on the lid.
Bake the chicken for an hour to an hour and 15 minutes, without removing the lid until the hour mark. When the chicken is really tender, and the garlic is soft enough to spread, remove the dish from the oven.
Serve the chicken in shallow bowls with plenty of the fragrant sauce; spread the softened garlic on the bread and then dunk it into the sauce as you eat your chicken.

Asian flavors · Dairy-free · Vegan

Baked Tofu with Coconut Kale

February 29, 2020 Belinda

Recipe from Alexandra Stafford

This fabulous meal made mainly on a sheet pan is a happy union of flavors and textures.

Serve with coconut rice, which is very simple: 1 cup each jasmine rice (rinsed), coconut milk, and water, and 1/2 teaspoon salt. Bring to a simmer, cover, turn to low, cook 15 minutes, let stand 10 before fluffing with a fork and serving.

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SERVES 2 to 3

1 tbsp grapeseed oil (or other neutral oil)
1 tbsp sesame oil
3 tbsp soy sauce
1 tbsp Sriracha
16 oz firm tofu
3 tbsp melted coconut oil
8 oz lacinato kale or other
1 cup unsweetened coconut flakes
Coconut rice for serving, see notes above

Preheat the oven to 400° F.
In a large bowl, whisk together the oils, soy sauce, and Sriracha. Cut the tofu into 1-inch cubes, and place them in the bowl. Gently toss the cubes to coat them in the dressing. Let sit until the oven finishes preheating.

Lightly oil a rimmed sheet pan with about a teaspoon of neutral oil. Arrange cubes of tofu on the sheet pan, leaving excess dressing in bowl.
Bake for 20 minutes.
Meanwhile, whisk the 3 tablespoons of melted coconut oil into the reserved dressing.
Coarsely chop the kale, discarding the tough ends. Add the kale to the bowl of dressing along with the coconut and toss to coat.
Remove the sheet pan of tofu from the oven. Gently, push the cubes with a spatula to loosen.
Nestle the kale and coconut around the tofu cubes. Return pan to the oven and bake for 12 to 15 minutes or until the kale has wilted considerably and is beginning to crisp and the coconut is golden brown.
Remove the pan from the oven.
Use a spatula to gently toss everything together.
Serve over rice.

Dairy-free · Gluten Free · Poultry

Moroccan-Spiced Chicken with Dates, eggplant and pistachios

February 29, 2020 Belinda

A fabulous recipe from the wonderful Diana Henry.
You just chuck everything into one pan and put in the oven! How easy is that?
No browning the chicken either

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Serves: 4-6

8oz (225g) basmati rice
1 large onion (roughly chopped)
1 eggplant (cut into cubes)
3 cloves garlic (crushed)
1 tsp ground ginger
3 tsp ground cumin
4 tsp harissa paste
finely grated zest and juice of 1 orange
8 chicken thighs with skin on and bone in
12 Medjool dates (pitted and sliced)
20 fl oz (600 mls) boiling chicken stock
sea salt flakes
black pepper
3 tbsp olive oil
1 oz (15g) chopped toasted pistachios

Preheat the oven to 200°C/400°F/gas mark 6.

Put the rice into a sieve and wash it in running water until the water runs clear. Tip it into an ovenproof dish which will hold the chicken in a single layer (I use a heavy-based shallow casserole,12in in diameter).
Add everything else, except the oil and pistachio nuts, and toss around to mix, leaving the chicken pieces skin side up and sprinkling them with salt.
Drizzle on the oil. Cook in the oven, uncovered, for 40-60 minutes.
The top should be golden and the chicken cooked through. Sprinkle on the pistachio nuts and serve with a green salad.

Dairy-free · Do-ahead · Gluten Free · Soup · Vegan

Cauliflower and white bean soup

February 29, 2020September 7, 2022 Belinda

Recipe c/o “Simply Quinoa” food blog
This healing and pretty cauliflower soup is packed with amazing flavor. The cashews in it give it a silky smoothness and it’s well worth trying.

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Serves 6

1 tbsp olive oil
3 medium leeks, sliced (about 2 cups)
3 garlic cloves, minced
1 medium head cauliflower, chopped (about 6 cups)
3/4 tsp nutmeg + more as needed
1/2 tsp red pepper flakes
1 tsp sea salt + more as needed
1 tsp pepper
1 15 oz can organic white beans, drained and rinsed
4 cups organic vegetable broth
2 cups water (I use vegetable broth) + more as needed
1/4 cup raw cashews
1/2 cup nutritional yeast (optional)

To garnish:
pomegranate seeds
toasted pumpkin seeds
a drizzle of olive oil

Heat the oil in a large pot or dutch oven. When hot, add the leeks and garlic, and saute until softened, about 1 – 2 minutes. Add the cauliflower and spices and saute again for another 5 minutes or so.
Add the beans, broth, and water/vegetable broth, and bring to a boil. Reduce heat, cover and let the soup simmer on the stove for at least 30 minutes, longer if you have the time.
When done, transfer put half the soup into a high powered blender.
Add the cashews and puree until smooth. If too thick, add a little bit of water until desired consistency has been reached.
Repeat with the other half of soup.
Transfer all the soup back to the pot.
Taste and season with additional salt and pepper.
Sprinkle in more nutmeg/pepper flakes if desired. If using nutritional yeast, stir in here as well.

Serve immediately, garnish with your desired toppings and enjoy the healing vibes this soup will bring!

Accompaniments · Chocolate · Dairy-free · Do-ahead · Nuts · Vegan

Homemade Healthy Nutella

February 28, 2020September 7, 2022 Belinda

From Food Blog “The Toasted Pine Nut”

Swap your store-bought chocolate hazelnut spread with a healthy, homemade version!
Put it in a crepe or just use a spoon, it’s vegan + refined sugar free!

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3 cups peeled hazelnuts
1/2 cup coconut sugar
splash of good vanilla essence
1/2 tsp sea salt
1/3 cup cocoa powder

Preheat oven to 300F.

Lay your hazelnuts out on a baking sheet and roast for 10 minutes.
Place the peeled and roasted hazelnuts in your food processor along with the coconut sugar, vanilla, sea salt, and cocoa powder.
Turn the food processor on and forget about it for about 3 minutes.
Turn it off, scrape down the sides with a rubber spatula and then turn it on for another 7 – 10 minutes.
Once the mixture is smoooooth and the consistency you like, transfer the chocolate hazelnut mixture to an air-tight container and store in the fridge until you’re ready to eat!

Dairy-free · Gluten Free · Salad · Vegan

Easy, tasty “detox” salad

February 20, 2020February 20, 2020 Belinda

Recipe from Food Blog “Simply Quinoa”
This is a quick and easy easy, packed with nutrients and so easy to take to work. You can always add your favorite ingredients to it or just play around with it.

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Serves 6

2 broccoli crowns
1 head cauliflower
1 medium carrot
2 cups finely chopped kale
1/2 cup parsley finely chopped
1/2 cup sunflower seeds or pepitas
1/2 cup sliced cashews or almonds
1/2 cup dried golden berries or other fruit of choice
1/2 cup dried wild blueberries
Juice of one lemon
2 tablespoons apple cider vinegar or other mild flavored vinegar
1 tablespoons pure maple syrup
Salt & pepper to taste

Wash and rinse all your vegetables, then cut the broccoli and cauliflower into florets.
In a food processor fitted with a steel blade, process the broccoli and cauliflower until fine and add them to a large mixing bowl. You may need to do this in batches – I needed three.
Process the carrot the same way and add to the bowl. Stir all ingredients to combine.
Add the rest of the salad ingredients to the bowl and mix with a wooden spoon until fully combined. Add lemon juice, vinegar and syrup and toss to coat.