Shaved fennel salad with avocado, lemon and currants

June 1, 2019June 1, 2019 Belinda

A few tips for this gorgeous, light, summery salad.

* A mandoline is not essential, but it’s very helpful for slicing the fennel thinly. What’s great about using a mandoline for this recipe, is that there’s no need to core the fennel bulbs — when shaved thinly, the core is fine left intact.
* If you soak the currants in a little bit of hot water and vinegar — they will soften/plump up a bit.

* The original recipe (from “Piatti”) calls for snap peas, however they can be tricky — when they’re good, they’re amazing; when they’re not good, they’re stringy and tough. This recipe subs in raw, shaved asparagus, and they worked beautifully. Later in the summer, raw, shaved zucchini will be a nice option here, too.

* Swap in other herbs for the parsley: mint, chives, or dill would all work nicely here.

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Serves 4

1 tablespoon dried currants
A splash white balsamic vinegar
2 fennel bulbs, sliced thinly on a mandoline or with a knife
1/4 cup (or more) loosely packed fennel fronds
1/4 lb. asparagus, peeled with a peeler, see notes above or snap peas (100 g) snap peas, stemmed and sliced on the diagonal
1/2 small red onion, thinly sliced
1/4 – 1/2 cup finely chopped parsley
3 tbsp fresh lemon juice, plus more to taste
2 tbsp olive oil, plus more to taste
salt, (I use Maldon sea salt)
freshly cracked pepper to taste
1 avocado, thinly sliced
Parmigiano-Reggiano cheese or Pecorino Romano, shaved with a vegetable peeler

Place the currants in a small bowl.
Splash in some vinegar (maybe a teaspoon) and then cover with hot tap water — about a tablespoon. Set aside.
In a large bowl, combine the fennel, fronds, asparagus or snap peas, onion, and parsley.
Season with a pinch of salt and pepper. Toss.
Add the olive oil and fresh lemon juice and toss again. Taste. If it’s too tart, add more olive oil by the tablespoon till it tastes right. If it needs more dressing, add more olive oil and lemon to taste. If it’s not tart enough, add more lemon (or a splash of vinegar).
Drain the currants and add to the bowl. Add the avocado, and toss again.
Shave in Parmigiano-Reggiano to taste. Toss. Taste.
Adjust seasonings as necessary, and serve.

Purely nuts and seeds bread

May 30, 2019September 7, 2022 Belinda

This is a non-dairy, grain-free Paleo/Whole 30/Keto complaint recipe.

Use a combination of whole nuts and smaller seeds. Use whatever you have lying around, it will work as long as you follow the rest of the directions.
Do not cut the whole nuts, they slice beautifully in the finished product.
Do not omit the flax seed, and if possible use ground flax seeds. These, along with the egg, serve as a binder for the bread.
Cook for the specified length of time.
Be sure to grease the pan well so the beautiful seed bread pops right out.

It’s SO easy to make!

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3 cups mixed nuts and seeds left whole, for example;
1/2 cup pistachios
1/2 cup almonds
1/2 cup flax seed (try and use ground flax seed, as it’s a great binder)
1/2 cup walnuts
1/2 cup sesame Seeds
1/2 cup cashews

Other ingredients
3 eggs
1/4 cup oil
1/3 tsp salt

Preheat the oven to 325 F
In a large bowl, mix everything together.
Pour into a greased loaf pan.
Bake at 325F for 45 mins and then let the pan cool for 10 minutes.
Turn out the bread and let it finish cooling.

Asian flavors · Fish · Pasta · Soup

Teriyaki salmon bowl with udon noodles and spinach.

May 30, 2019May 30, 2019 Belinda

This is a delectable and light dish packed with flavor. It’s very low calorie and you’re going to love it!

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Serves 4

8 cups dashi broth (You can buy this ready made)
2 tbsp soy sauce
2 tbsp mirin
1 knob fresh ginger (about 2 inch piece)
13 oz dried udon noodles
4 small salmon fillets, skinned
1 bunch spinach, washed
4 green onions, sliced on the diagonal

Teriyaki sauce
2 tbsp dark soy sauce
1 tbsp sake
1 tbsp mirin
1 tbsp peanut oil
1 tsp sugar

For the teriyaki sauce

Combine the dark soy, sake, mirin, oil and sugar in a small pot and heat, stirring, until sugar has dissolved. Set aside.
Heat the dashi in a second pot and add the soy and mirin. Peel the ginger, cut into cubes and crush in a garlic press to get 1 tbsp ginger juice. Add the juice to the broth and adjust the flavorings to taste.
Cook the noodles in plenty of boiling water until al dente, about 8 minutes.Drain and rinse in cold water, cover with plastic wrap and set aside.
Brush the salmon with the teriyaki sauce and grill on a hot well oiled grill, or a heavy cast iron flat pan, leaving the inside lightly pink.
Bring the dashi broth to just below a boil and add the noodles to the broth for 30 seconds to heat through, then divide the noodles among 4 warmed bowls.
Dip the spinach leaves briefly into the broth to wilt them and distribute them among the bowls.
Ladle the hot broth into each bowl and top the noodles with the grilled salmon, broken into large chunks or left whole.
Scatter the green onions on top and serve with chopsticks and spoons.

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

Roasted garlic confit

May 30, 2019September 7, 2022 Belinda3 Comments

Confit garlic is nothing more than the peeled cloves slow cooked in a bath of seasoned oil. This strips the raw cloves of their acidity, removes their sharp heat, and concentrates their sweetness. Use these soft cloves anytime butter or garlic is called for in a savory recipe, and especially if raw garlic is too harsh for you.
Garlic confit will last forever (okay, a month) as long as you put it in a clean jar, refrigerate it, and refrain from double dipping. If the spoonful of confit touches other food, don’t put that same spoon back into the jar for more. This calls for 4 cups total of oil. If it isn’t enough to cover the garlic cloves completely, add more. To freeze, first puree the cloves and store in 3-tablespoon portions in small resealable plastic bags. Let thaw before using.

Not only is it Paleo/Keto/Whole 30 compliant, the garlic cloves become soft, buttery and very sweet, it’s like eating candy! Peeling the garlic is a bit of a pain, but it’s so worth it.
ALWAYS have some of this in your refrigerator to add to so many dishes, or just to mash onto some toast.

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4 cups olive oil (always have more incase you need it)
4 cups peeled garlic cloves
1/2 cup fresh basil leaves, ripped
1.5 tsp black peppercorns
1 tbsp Kosher salt
8-10 good-sized sprigs of rosemary or thyme
2 bay leaves

Preheat the oven to 300°F.

Place the garlic cloves, bay leaf, thyme or rosemary, salt, and peppercorns in a heavy-bottomed, oven-proof pot. Spread out evenly and make sure the garlic cloves are submerged in the oil.

Pour the olive oil over to cover. Cover, transfer to the oven, and bake until the garlic cloves are pale gold and tender (you should be able to smash them with the back of a spoon), about 50 minutes.
Cool to room temperature.

Transfer the cloves and oil to a clean, wide-mouthed resealable jar.
Store in the fridge for up to 6 weeks and don’t worry if the oil becomes solid, just remove it from the fridge for 30 mins or so until it becomes liquid again.

** When you use the garlic, sprinkling it with a good quality salt is really nice.

Accompaniments · Appetizer Vegetarian · Dairy-free · Do-ahead · Gluten Free · Vegan · Whole30 compliant

Roasted, spiced pumpkin seeds

May 29, 2019September 7, 2022 Belinda

We love to live the Whole 30/Paleo lifestyle at home as it makes us feel good, energetic and healthy.
We rarely snack except on fruit, nuts and seeds, and this recipe is a wonderful way of having something a little different available when you’re peckish or to bring out when friends drop by.

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Spice Mix
1 cup raw hulled pumpkin seeds (pepitas)
3/4 tsp smoked paprika
1/4 tsp cayenne pepper
1/2 tsp kosher salt
3/4 tsp granulated garlic (NOT garlic salt)

1 tbsp olive oil

Mix together until well combined in a small bowl; the smoked paprika, cayenne pepper, kosher salt and granulated garlic. (You can of course experiment with the amounts after you’ve tried it this way)

Heat the olive oil over medium heat in a sturdy frying pan, add the pumpkin seeds. Stir continuously, as they start to brown, for about 6 to 7 minutes. If they start to char, then turn the heat down.

Remove from the heat, add the spice mixture and stir in well. Return to the heat for about 2 minutes, stirring well and then remove from the heat.
Let cool and keep in a container or jar with a tight-fitting lid.
Enjoy!

Poultry · Whole30 compliant

One-pan Greek Chicken

May 29, 2019October 20, 2022 Belinda

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⁣
⁣For the marinade/sauce:⁣
2 tbsp oregano⁣
3 tbsp avocado oil (plus more for greasing pan)⁣
1/4 tsp sea salt⁣
1/4 tsp ground black pepper⁣
1 lemon, juice of (keep the halves after you squeeze them)⁣

For the rest:⁣
2 lbs boneless skinless chicken thighs⁣
6 cups cauliflower, riced⁣
2 tsp dried thyme⁣
3 cups spinach, chopped⁣
1 cup kalamata olives, pitted⁣
Sea salt and pepper, to taste⁣
⁣

Whisk together sauce in a small jar or bowl. Place chicken in a shallow dish and pour sauce over. Cover and marinate for at least 15 minutes. ⁣
While the chicken is marinating, process cauliflower in a food processor or with a hand grater if not using pre-riced cauliflower. Set aside. ⁣
Heat a large cast iron skillet over medium heat and add a little avocado oil. Once hot, add chicken to pan. Cook chicken without disturbing, for about 6-7 minutes per side, or until golden brown but not burnt. Remove and place on a plate.⁣
Add more avocado oil to the pan if needed and then add cauliflower rice, thyme, spinach and olives. Cook for about 2-3 minutes, stirring occasionally. Once cauliflower starts to get tender, season to taste with salt and pepper. ⁣
Nestle chicken back in the pan, and cook for another 2-3 minutes. Remove from heat and serve. Enjoy!⁣
⁣

Dairy-free · Gluten Free · Poultry · Whole30 compliant

Creamy Tuscan Chicken

May 28, 2019May 28, 2019 Belinda

This is a one-pan, dairy-free, gluten-free (Paleo & Whole 30 compliant) recipe that is really delicious. From the blog, “Real Simple Good”

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Serves 4

1 shallot, diced
4 cloves garlic, minced
1 tbsp Italian seasoning
1 tsp sea salt
1 tsp pepper
4 chicken breasts
2 tbsp ghee
1/4 cup chicken broth
2 tbsp arrowroot starch
1.5 cups full fat coconut milk
1/2 cup sun dried tomatoes
1/4 cup basil chopped
3 cups spinach
Chopped parsley optional topping

Prepare shallot and garlic as noted. Place Italian seasoning, sea salt and pepper in a small bowl and mix.
Place the chicken breasts between two pieces of parchment paper and pound them down to make them even in thickness. Sprinkle each side of the chicken with the Italian seasoning mix.
Heat a large skillet over medium heat and add ghee.
Once hot, add the chicken to the pan (you may have to cook the chicken in 2 batches depending on the size of your pan). Cook, without disturbing for 3-4 minutes, until a nice brown crust has formed. Flip and cook another 3-4 minutes on the other side, until the chicken is mostly cooked through.
While the chicken is cooking, whisk together chicken broth and arrowroot starch.
Remove chicken from the skillet and set aside. Lower the heat to medium.
Add more ghee if needed and add the garlic and shallot to the pan. Cook, stirring constantly, for 1-2 minutes.
Add coconut milk, chicken broth, sun dried tomatoes and basil to the pan. Stir to mix, scraping up any browned bits remaining in the pan from when you cooked your chicken.

Add the chicken breasts back to the skillet with the sauce. Cover and turn heat down to low. Simmer for about 5 minutes, or until the chicken is fully cooked.
When the chicken is almost finished, add in the spinach. You might have to add it in in batches. Stir the spinach in until wilted.

Serve with vegetables, potatoes, rice or cauli rice.
Spoon some sauce over everything for serving. Sprinkle with chopped parsley

Appetizers · Fish

Pan-seared scallops with fennel puree & citrus

May 27, 2019 Belinda

This lovely recipe is from the magazine “Cooking Light” and the recipe is by Liz Mervosh. (photo by Kelsey Hansen)
This is such a lovely, light combination of flavors and the fennel puree really takes it to another level.

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Serves 4 (serving size: 3 scallops, 1/4 cup puree, and 1/4 cup salad)

Scallops are the perfect choice for an effortless date-night dinner. To get the best golden, crispy sear, let your scallops come to room temperature and pat them dry before cooking.

12 large sea scallops (about 1 lb.)
3 cups thinly sliced fennel bulb (from 1 [1-lb.] fennel bulb), divided
1 cup sliced peeled Yukon Gold potato
1 cup water
2 tbsp unsalted butter
1 tsp fresh lemon juice, divided
1/2 teaspoon kosher salt, divided
3 tangerines, peeled
2 tbsp finely chopped shallot
2 tbsp olive oil
4 pitted Kalamata olives, finely chopped
4 tsp chopped fresh tarragon
1/2 tsp ground coriander
1 small garlic clove, pressed
3 tablespoons canola oil, divided

Step 1
Pat scallops dry with paper towels. Set aside. Bring 2 cups fennel, potato, and 1 cup water to a boil in a small saucepan. Reduce heat to low; simmer, partially covered, until potato is tender, about 15 minutes. Drain, pressing to remove excess liquid.

Step 2
Transfer fennel mixture to a food processor. Add butter, 1/2 teaspoon lemon juice, and 3/8 teaspoon salt. Process until smooth. Cover to keep warm.

Step 3
Gently break apart segments of 2 tangerines; set aside. Squeeze juice from remaining tangerine into a medium bowl. Whisk in shallot, olive oil, olives, tarragon, coriander, garlic, and remaining 1/2 teaspoon lemon juice. Add tangerine segments and remaining 1 cup fennel slices; toss to coat.

Step 4
Heat 1 1/2 tablespoons canola oil in a large cast-iron skillet over high until shimmering.
Add 6 scallops; press gently with a spatula. Cook until sides are lightly browned, about 3 minutes. Turn scallops; cook 30 seconds or to desired degree of doneness.
Transfer cooked scallops to a plate; wipe skillet clean.
Repeat with remaining canola oil and remaining scallops.
Sprinkle scallops with remaining 1/8 teaspoon salt.
Serve with puree and salad.

Dessert · Gluten Free

Slow-Roasted Sweet Potatoes (for Dessert!)

May 26, 2019 Belinda

This is the most interesting and easy dessert.

Recipe by Josh Cohen:
Slow-roasting sweet potatoes brings out their natural sweetness and delicate soft texture—so why not serve them for dessert? A post-roast broiling adds a slight charred smokiness that pairs beautifully with rich maple syrup. Coconut-flavored yogurt and the addition of orange zest and freshly ground black pepper make the entire dish feel surprisingly light. —Josh Cohen

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Serves: 6-8 people

4 sweet potatoes (long, skinny sweet potatoes are best)
Olive oil
Maple syrup or honey
1 cup coconut yoghurt, or more
2 Navel oranges
Freshly ground black pepper

Preheat the oven to 300° F.
Rinse the sweet potatoes, pat them dry, and place them on a rimmed baking sheet lined with a silpat (or parchment paper). Rub the outside of each sweet potato with just enough olive oil to coat.
Roast the sweet potatoes for approximately two and a half hours. Pierce them with a fork to test for doneness; the flesh should be very soft, the potatoes cooked all the way through.
Remove the sweet potatoes from the oven.
Set the oven to broil.
Use a sharp knife to slice a slit across the top of each sweet potato long-ways. Drizzle maple syrup over each sweet potato (about 2 teaspoons per sweet potato). Place the sweet potatoes under the broiler and cook them until the edges of the potato skin begin to char and crisp (approximately five minutes, and no longer than 10 minutes).
Keep a close eye on the sweet potatoes while they are broiling to make sure they don’t burn.
When the sweet potatoes look slightly charred around the edges, remove them from the oven.
Wait until the sweet potatoes are warm or room temperature before serving.
To serve an individual portion, place two large spoonfuls of coconut yogurt at the bottom of a plate or shallow bowl. Place half of one sweet potato on top of the yogurt.
Using a fine microplane, garnish the sweet potato with orange zest.
Add a crack or two of freshly ground black pepper over the top of your sweet potato.

*If you have a sweet tooth, add an extra drizzle of maple syrup.