Salmon, watercress, avocado and pumpkin seed salad

November 2, 2019November 3, 2019 Belinda

This salad is what I call the “anti-inflammatory” salad, as it’s ingredients are all strong anti-inflammatory ones.
AND it tastes delicious! Thanks to Nigella Lawson for this recipe.

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Serves 2, generously
2 wild Alaskan salmon fillets (approx 8 oz total)
3 scallions, trimmed
1 tsp black peppercorns
2 1/2 tsp lime juice
2 tsp sea salt flakes or kosher salt

For the Salad:
3 tbsp pumpkin seeds
4 oz watercress
1 teaspoon organic raw apple cider vinegar
1 ripe avocado
1 tbsp extra-virgin olive oil
1 tsp sea salt flakes or kosher salt, or to taste
4 scallions, chopped
7oz canned black beans, drained and rinsed (optional)

Put the salmon fillets in a small frying pan (I use one with an 8-inch diameter) and cover with cold water from the tap. Add the scallions and peppercorns, squeeze in the lime juice and sprinkle in the salt, then bring to a boil, uncovered. When the pan is bubbling, turn the fillets over, then remove the pan from the heat and leave to stand for 7 minutes. Then take the fillets out of the liquid and leave to cool completely, which could take up to 1 hour. Once cool, the salmon will be cooked through, with its flesh desirably tender and coral inside.

While the salmon’s cooling, make a start on the salad. Toast the pumpkin seeds by tossing them in a dry, heavy-based frying pan on the stove. They will start jumping a little, and will darken and get a smokier taste. It doesn’t take long to toast them, so don’t leave the pan and keep giving it a quick swirl.
Then transfer to a cold plate.

When you’re ready to unite salmon with salad, put the watercress into a large shallow bowl (or split between 2 bowls), sprinkle with the vinegar, and toss. Now add the salmon, removing the skin and tearing the fish into bite-sized pieces or shreddy bits, as you wish.

Halve the avocado and remove the pit, then spoon the flesh out onto the salmon and watercress, or cut it into slices if you prefer. Sprinkle with the scallions and black beans, if using. Drizzle the oil over the salad, sprinkle with the salt and half of the toasted pumpkin seeds, and toss gently to mix. Scatter the remaining pumpkin seeds on top, and eat.

Make Ahead Note: The salmon can be cooked up to 3 days ahead. Cool for up to 1 hour, then cover and refrigerate until needed.

Holiday Food · Vegetable sides

Charred sweet potatoes with hot honey butter and lime

October 31, 2019 Belinda

Recipe from “Bon Appetite” magazine

When you mix hot sauce with butter, it turns into a spicy, creamy spread that’s perfect for melting atop burnished sweet potato halves, bringing them to life.

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Serves 8
8 small sweet potatoes (about 3 lb. total), scrubbed, halved lengthwise
½ cup extra-virgin olive oil, divided
Kosher salt
6 tbsp. unsalted butter, room temperature (so the hot sauce can be easily incorporated)
2 tbsp. honey
3 tbsp. hot sauce (such as Tapatío or Cholula)
¼ cup raw pumpkin seeds (pepitas)
1 tbsp. ground coriander
Flaky sea salt
Lime wedges (for serving)

Place a rack in middle of oven; preheat to 425°. Place sweet potatoes on a rimmed baking sheet, drizzle with ¼ cup oil, and season with kosher salt. Turn to coat. Arrange cut side down and roast until tender (the tip of a knife should slide easily into flesh) and cut sides are browned, 25–30 minutes. Let sweet potatoes cool.

Meanwhile, smash together butter and honey in a small bowl with a fork until smooth. Add hot sauce a tablespoonful at a time, blending well after each addition. Season hot honey butter with kosher salt.

Cook pumpkin seeds and remaining ¼ cup oil in a small skillet over medium heat, stirring often, until pumpkin seeds are golden brown, about 4 minutes. Remove from heat and stir in coriander; season with kosher salt.

Arrange sweet potatoes on a platter and spread with hot honey butter. Sprinkle with sea salt and spoon pumpkin seed oil over. Serve with lime wedges for squeezing over.

Do Ahead: Hot honey butter can be made 1 week ahead. Cover and chill. Bring to room temperature before using.

Appetizer Vegetarian · Holiday Food · Vegetable sides · Vegetable-related

Squash and radicchio salad

October 31, 2019 Belinda

A really super and interesting Winter salad great for Thanksgiving or other Holidays.
From “Bon Appetite” magazine

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Serves 8- 10

6 x Delicata squashes, halved, seeds removed, sliced into 1″-thick half-moons
¼ cup extra-virgin olive oil
Kosher salt, freshly ground pepper

Vinaigrette and Assembly
1 cup pecans
1 tsp. plus ½ cup extra-virgin olive oil; plus more for drizzling
Kosher salt
½ small shallot, finely chopped
¼ cup plus 1 Tbsp. fresh lemon juice
2 tbsp. fresh orange juice
2 tbsp. Dijon mustard
4 tsp. pure maple syrup
Freshly ground black pepper
2 small heads of radicchio, leaves separated, torn if large
½ medium Asian pear, thinly sliced
3 oz Parmesan, shaved
¼ cup parsley leaves
½ lemon

Place racks in middle and lower third of oven and set a rimmed baking sheet on each; preheat oven to 450°.
Toss the squash with oil in a large bowl; season with salt and pepper.
Remove baking sheets from oven and divide squash between them, arranging in a single layer. Roast, rotating sheets halfway through, until browned and tender, 15–25 minutes. Set squash aside; reduce oven temperature to 350°.

Do Ahead: The squash can be roasted 1 day ahead. Let cool, then transfer to an airtight container. Cover and chill. Bring to room temperature or heat slightly in a microwave before using.

Vinaigrette and Assembly
Toss the pecans with 1 tsp oil in a small bowl; season with salt. Toast on a rimmed baking sheet, tossing halfway through, until slightly darkened and fragrant, 8–10 minutes. Let cool, then coarsely chop. Set ½ cup pecans aside for serving.

Blend the shallot, orange juice, mustard, maple syrup, ¼ cup lemon juice, and remaining pecans in a blender until mostly smooth. With motor running, gradually stream in ½ cup oil and blend until emulsified and smooth. Season dressing with salt and pepper.

Toss the radicchio and half of dressing in a large bowl to coat; season with salt and pepper. Arrange on a platter.
Toss reserved squash with remaining dressing in the same bowl to coat; season with salt and pepper. Arrange over the radicchio.

Toss the Asian pear with 1 Tbsp. lemon juice in a small bowl.
Top the salad with the Asian pear, cheese, parsley, and reserved pecans.
Squeeze juice from lemon half over and drizzle with oil; season with more salt and pepper.

Do Ahead: Vinaigrette can be made 1 day ahead. Cover and chill. Bring to room temperature before using.

Vegetable sides

Glazed Carrots with Goat Cheese and Honey

October 21, 2019 Belinda3 Comments

Recipe c/o “Food and Wine Magazine”
The chefs at Soho Farmhouse transform carrots into an impressive side dish or starter when sautéed with fresh herbs and spices, then glazed with apple cider vinegar and honey.

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THE CARROTS
2 tbsp unsalted butter
2 tbsp extra-virgin olive oil
1 1/2 lbs medium carrots, peeled
6 garlic cloves, crushed
3 tarragon sprigs
2 thyme sprigs
1 rosemary sprig
2 bay leaves
2 star anise
1/8 teaspoon cumin seeds
1/8 teaspoon fennel seeds
1/8 teaspoon mustard seeds
Kosher salt and pepper
2 tbsp honey, plus more for serving
2 tbsp apple cider vinegar
1 1/2 cups chicken stock
GREMOLATA
1 cup chopped parsley
1/4 cup chopped tarragon
1 tsp finely grated garlic
1 tsp finely grated lemon zest
1/2 cup extra-virgin olive oil
Kosher salt & Pepper
6 oz fresh goat cheese & flaky sea salt, for serving

Cook the carrots
In a large, deep skillet, melt the butter  in the olive oil.
Add the carrots, garlic, tarragon, thyme, rosemary, bay leaves, star anise and the cumin, fennel and mustard seeds and season with salt and pepper.
Cook over moderate heat, stirring occasionally, until the carrots are golden, about 12 minutes.
Add the 2 tablespoons of honey and cook, stirring, until the honey is lightly caramelized, about 3 minutes. Stir in the vinegar and cook until the carrots are evenly coated, about 2 minutes.
Add the stock, cover and cook over moderately low heat, stirring occasionally, until the carrots are tender and the liquid is syrupy, about 20 minutes; discard the herb sprigs, bay leaves and star anise.
Transfer the carrots to a plate and let cool slightly; halve lengthwise.

Make the gremolata
In a medium bowl, combine the parsley, tarragon, garlic, lemon zest and olive oil; season with salt and pepper.  

Spread the goat cheese on plates and drizzle with honey.
Top with the carrots and gremolata, sprinkle with flaky sea salt and serve.

Dairy-free · Fish

Sheet-pan shrimp scampi with lemon and garlic

October 17, 2019October 17, 2019 Belinda

Recipe by Melissa Clark

This has all the garlicky, lemony flavors of classic shrimp scampi, but is cooked on a sheet pan instead of a skillet. This allows the lemon to char and caramelize, and gives the shrimp a condensed, deep flavor from roasting at high heat. Serve it with crusty bread for dipping, or over pasta to absorb the sauce, and with more lemon juice and red pepper flakes showered on top for pizzazz.

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Serves 3-4

2 lemons
Extra-virgin olive oil
1 tsp fine sea salt, plus more as needed
1 cup dry white wine
3 tbsp unsalted butter
1 lb peeled large or extra-large shrimp
2 to 3 garlic cloves, thinly sliced
⅛ tsp red-pepper flakes, plus more for garnish
Freshly ground black pepper
½ cup fresh parsley, chopped
¼ cup fresh basil, chopped (or use more parsley)

Position a broiler rack 4 inches from heating element, then heat the boiler. If your oven is separate from your broiler, heat the oven to 450 F.

Slice one of the lemons 1/4-inch thick, removing the seeds. Arrange lemon slices in a single layer on a rimmed baking sheet. Cut the other lemon into wedges and reserve for serving.
Brush the lemon slices generously with oil and sprinkle lightly with salt. Carefully pour wine onto baking sheet, avoiding pouring directly over lemon slices.

Transfer the pan to the oven or broiler, and broil until the tops of the lemon slices are caramelized and charred in spots, and the wine has reduced by half, 6 to 12 minutes. (Broilers vary a lot in their intensity, so watch carefully.) If your broiler is in your oven, turn off the broiler and heat oven to 450 degrees. (It should heat up quickly since the broiler’s been on.)

Meanwhile, in a medium pot over medium heat, melt the butter. Remove from the heat and add the shrimp, garlic, 3/4 teaspoon salt, the red-pepper flakes and black pepper; toss well to coat the shrimp with the butter.

Transfer the shrimp mixture to the baking sheet, and spread the shrimp in an even layer on top of the lemon slices.
Roast until the shrimp are cooked through, 3 to 5 minutes.
Toss the lemons and shrimp well, taste, and add more salt if needed.
Transfer shrimp, lemons and any pan juices to a serving platter and sprinkle with parsley, basil and more red-pepper flakes. Serve immediately, with lemon wedges for squeezing.

Chocolate · Poultry

Spicy chocolate milk-braised chicken

October 17, 2019 Belinda

Your inner-child is screaming “YASSSS”!!

Recipe is from the website Food 52

1. Chicken poached in milk is absolutely wonderful, as evidenced by chicken potpie or any creamy chicken dish for that matter.
2. Chicken in a sweet sauce is totally a thing. See American Chinese food classics, like sweet-and-sour chicken, General Tso’s chicken, and orange chicken.
3. Chicken, chili and chocolate have a long and beautiful history in the form of mole, from the state of Puebla, Mexico.

So accept that this chicken may just be one of the most interesting things. After poaching the chicken (and I promise the milk will not curdle, and the chocolate will help keep it emulsified and beautiful. Pull the meat out of the liquid and put it over quinoa with some sautéed zucchini for a solid weeknight meal. Or stuff it in corn tortillas with a spoonful of the braising liquid and Greek yogurt.

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Serves 4
1 cup (240ml) full-fat chocolate milk
2 tbsp chili powder (I prefer the one made from ancho chiles)
2 jalapeños, stemmed and split lengthwise
2 1/2 tsp kosher salt
4 bone-in, skin-on chicken thighs, about 1 1 ⁄ 2 pounds (680g)
2 tsp extra-virgin olive oil
2 zucchini, sliced into 1 ⁄ 2-inch-thick (1.3cm-thick) rounds
2 garlic cloves, minced
2 cups Cooked quinoa, for serving

In a saucepan, combine the chocolate milk, chili powder, jalapeños, 2 teaspoons of the salt, and the chicken thighs. Bring the mixture to a boil over high heat, turn the heat to low, and simmer for 35 to 40 minutes, or until the chicken is very tender.
While the chicken is cooking, add the oil to a large sauté pan over high heat. When the oil just starts to smoke, add the zucchini and the remaining 1⁄2 teaspoon salt, and sauté for 5 to 7 minutes, stirring occasionally, until the zucchini is caramelized and soft, though not so soft that it’s turning to mush. Add the garlic and cook for another minute, until the garlic starts to caramelize a little.
Serve the chicken and zucchini over cooked quinoa.

Accompaniments · Dairy-free · Do-ahead · Gluten Free · Nuts · Sauces · Vegan · Whole30 compliant

Dairy-free pesto with roasted cashews

October 16, 2019September 7, 2022 Belinda

From the food blog, Endless Meal.

Dairy Free Pesto is easy to make and so delicious. Rather than adding parmesan, we toast the cashews (cheaper than pine nuts!) which gives the pesto the best flavor.
It’s crazy easy to make. Pull out your food processor and gather the ingredients and it will be 99% made.
In the unlikely event that you have leftovers, it keeps well refrigerated for most of the week.
Serve it with eggs for breakfast, in a sandwich for lunch, or with pasta, salmon, or chicken for dinner.

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Makes 2 cups

3 cups basil, packed
2/3 cup roasted cashews.
2/3 cup olive oil
6 tablespoons lemon juice
2 garlic clove, minced
1/2 teaspoon sea salt (see notes)

To roast the cashews
Put the cashews on a baking sheet and toast them for 6-7 minutes at 350 degrees. They will be golden and smell fragrant when ready. Let them cool before using them in this recipe.

Place all the ingredients into your food processor and blend on low until it’s a chunky texture.
For a creamier pesto, blend on high.

*Depending on the type of salt you use, you may want to add an extra pinch more. Start with 1/4 teaspoon and add an extra 1/8 teaspoon if needed.
*For a super creamy pesto, use a high-powered blender and a splash or water so it runs smoothly.

Dessert · Fruit · Gluten Free

Pineapple with rum syrup and lime crème fraîche

October 15, 2019 Belinda

This hot and fruity dinner party-pleaser from Delicious Magazine only takes 30 minutes to make. It’s sweet, citrusy and drowned in a boozy rum syrup – it’s sure to go down well!

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Vegetable oil for frying
1 large pineapple, peeled, cored and cut into 8 long wedges (see tip)
2 tbsp unsalted butter

For the rum syrup
7oz (200g) caster (superfine) sugar
1 vanilla pod, split and seeds scraped out and added
Finely grated zest and juice 1 lime
Finely grated zest ½ orange
1 star anise
2 cardamom pods, crushed
1 bird’s eye chili (optional)
2 kaffir lime leaves
3.5 oz (100ml) dark rum

For the lime crème fraÎche
7oz (200g) full-fat crème fraîche
Finely grated zest and juice 1 lime
1 tbsp icing (confectioners) sugar

First make the rum syrup: put 7 fl oz (200ml) water and the sugar in a pan, then bring to the boil to dissolve the sugar. Add the rest of the syrup ingredients except the rum. Bubble for 1 minute, then cool for 1 hour.

Meanwhile, heat a large frying pan over a medium-high heat. Add a drizzle of vegetable oil, then add the pineapple wedges and cook for 5 minutes or until golden on the bottom. Turn the wedges over and add the butter, reducing the heat to medium. Fry the pineapple until golden all over and cooked all the way through. Transfer to a bowl or plate, then pour over the pan juices.

Put the frying pan back over the heat and add the rum (be very careful as it may flame). Use a wooden spoon to scrape the browned bits from the base of the pan. Bubble until reduced by half.

Add the cooled syrup to the rum in the pan. Bring to the boil, then reduce to a coating consistency. Strain the liquid, remove the spices (discard), then pour 3/4″( 2cm) of the syrup back into the pan with the pineapple and juices to warm through.

Mix the crème fraîche with the lime juice and icing sugar.
Serve the pineapple with a dollop of lime crème fraîche, a sprinkling of lime zest and the remaining syrup and lime crème fraîche on the side.

Appetizers · Holiday Food

Easy baked figs with parma ham, blue cheese and balsamic

October 15, 2019October 15, 2019 Belinda

A simple starter consisting of sweet figs wrapped in salty parma ham, topped with blue cheese and balsamic and then baked until gorgeously sticky.
Want more inspiration? These baked figs are served with goat’s cheese, honey and walnuts.

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Serves 2-3
6 figs
6 pieces of Parma ham
2 oz Roquefort cheese
3 tbsp balsamic vinegar glaze
Splash of dry white wine
Fresh basil
Crusty bread

Heat the oven to 400F/ 200°C/180°C fan/gas 6.
Cut the figs into quarters, slicing most of the way through but keeping the base intact.
Squeeze the base of each fig to open it up, then wrap each one in a piece of parma ham, leaving the top open.
Put in a baking dish, then dot with the roquefort cheese.
Drizzle with the balsamic vinegar glaze and a splash of dry white wine, then bake for 20-25 minutes until oozing.
Scatter with fresh basil and serve with crusty bread.