Sushi Salad

May 26, 2019October 21, 2020 Belinda

What is better than sushi? Sushi salad!

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Serves: 4

1.5 cups (300 g) frozen shelled edamame beans
4 cups (740 g) cooked brown rice
4 Persian cucumbers, sliced into rounds
2 small handfuls baby spinach leaves, julienned
1/3 cup pickled ginger, chopped
1 splash extra-virgin olive oil
1 tablespoon (+ more for decorating) sesame seeds (white, black, or both), toasted
2 packs of roasted seaweed snack 1/2 crumbled into the rice and 1/2 julienned over the top at the end or 4 nori toasted seaweed sheets cut into strips
1 pinch sea salt
1 pinch black pepper

Sesame-Miso Dressing

3 level tbsp miso paste
1 tbsp toasted sesame oil
1 tbsp mirin
1 tsp sugar
1 tsp sesame seeds (white, black, or both), toasted

Bring a small pot of salted water to the boil and add the edamame.
Cook for 1-2 minutes, until they are tender yet still crunchy.
Drain and run under cold water.

To make the dressing, whisk together the miso paste, sesame oil, mirin, sugar, and 1-2 tablespoons of water until well combined—you want the consistency of cream. Stir in the sesame seeds.

In a large bowl, combine the rice, edamame, cucumber, spinach, pickled ginger and crumbled toasted seaweed. Toss together gently, adding the dressing a little at a time, plus a splash of olive oil. Taste, and season to your liking.

To serve, transfer salad to a serving platter and top with some black sesame seeds and nori strips.

Baking · Do-ahead

One bowl olive oil-orange cake

May 26, 2019September 7, 2022 Belinda

One-bowl cakes are my favorite way of baking. No creaming the butter and sugar, just throwing everything into a bowl, then straight into the oven.
Olive oil and orange are a perfect marriage too.
(The next time I make it, I’m going to try adding some finely chopped fresh rosemary. You may want to experiment too)

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PREP TIME
15 minutes
COOK TIME
1 hour
MAKES
a 9-inch round cake

2 cups all-purpose flour
1 3/4 cups sugar
1 1/2 tsp kosher salt
1/2 tsp baking soda
1/2 tsp baking powder
1 1/3 cups extra-virgin olive oil
1 1/4 cups whole milk
3 large eggs
1 1/2 tbsp grated orange zest
1/4 cup fresh orange juice
1/4 cup Grand Marnier liqueur

Heat the oven to 350° F.
Oil, butter, or spray a 9-inch cake pan that is at least 2 inches deep with cooking spray and line the bottom with parchment paper. (If your cake pan is less than 2 inches deep, divide between 2 pans and start checking for doneness at 30 minutes.)
In a bowl, whisk the flour, sugar, salt, baking soda and powder.
In another bowl, whisk the olive oil, milk, eggs, orange zest and juice and Grand Marnier.
Add the dry ingredients; whisk until just combined.
Pour the batter into the prepared pan and bake for 1 hour, until the top is golden and a cake tester comes out clean. Transfer the cake to a rack and let cool for 30 minutes.
Run a knife around the edge of the pan, invert the cake onto the rack and let cool completely, 2 hours.

Baking · Do-ahead

One-bowl apple cake

May 25, 2019September 7, 2022 Belinda

This cake is so easy to make, is moist, rich and just perfect for this time of year.

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2 eggs
1 3/4 cups sugar
2 heaped tsp ground cinnamon
1/2 cup vegetable oil
1/2 tsp salt
6 medium Gala or Fuji or Honey Crisp apples
2 cups flour
2 tsp baking powder

Preheat oven to 350°
In a large bowl, mix the eggs, sugar, cinnamon and oil.
Peel and slice the apples and add to mixture in bowl (coating as you go to keep apples from turning brown.)
Mix together the baking powder, salt and flour and add to the ingredients in the bowl. Mix well (best with a fork) until all of the flour is absorbed by the wet ingredients.
Pour mixture into a greased one 9×13 or two 9″ round pans.
Bake for approximately 55 minutes.

Gluten Free · Sauces

Blue cheese & pink peppercorn sauce for steak or beef

May 20, 2019 Belinda

There is nothing better than a great sauce to have with a roasted fillet of beef, or rib-eye steak. This sauce is a killer, as it has the fruitiness of the pink peppercorns and the saltiness of the blue cheese.

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For the sauce
1 tbsp pink peppercorns
1 tbsp unsalted butter
2 tbsp finely chopped shallots
1/4 cup brandy (nothing fancy)
1/2 cup cream (don’t use half & half; it could separate)
salt
3-4 oz blue cheese, either Gorgonzola or Cambazola.

Grind the peppercorns with a mortar and pestle, and chop the shallot.

Make the sauce.
Pour off the fat in pan and melt the butter in it over medium flame. Add the shallots and cook until they begin to soften, about 3 minutes, stirring occasionally.
Remove the pan from heat and add the brandy… carefully—it may spatter.
Return the pan to heat and cook for 1 or 2 minutes, scraping up any browned bits, until slightly thickened.
Add the cream and peppercorns to pan.
Salt generously and stir to combine.
Raise the heat slightly and cook the sauce until it reduces by half, stirring frequently. Crumble the blue cheese into the hot sauce and stir through as it melts into the sauce.
Stir in any accumulated juices from the steak plate.

Baking · Do-ahead

Brown Butter Caramelized Banana Bread

May 20, 2019September 7, 2022 Belinda

Author: Kayla Howey from “The Original Dish”

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1 1/3 cups all-purpose flour
1 tsp baking soda
¾ tsp kosher salt
1 stick butter, cut into 8 pieces
½ cup granulated sugar
½ cup honey
12 oz mashed brown bananas (about 3 medium bananas)
2 eggs, beaten
½ cup Greek yogurt
1 ½ tsp pure vanilla extract
½ tsp pure almond extract (optional)
2 tbsp butter
2 ripe bananas, sliced
pinch of kosher salt
2 tbsp honey
softened salted butter, for slathering
more honey, to drizzle

Preheat the oven to 325°F. Grease a 9×5 loaf pan and place a piece of parchment paper inside so that it sticks to the sides and hangs over the pan.

Whisk the flour, baking soda, and salt together in a mixing bowl. Set aside.

Add the butter to a saucepan and melt it over medium-low heat. Allow it to continue to cook over low heat as it starts to bubble. After 5-6 minutes, the bubbling will begin to subside as it becomes browned and nutty smelling. The speckles should be a deep amber color, but not black (watch it closely as it will burn quickly). Turn off the heat and allow the butter to cool slightly.

Add the sugar to a large mixing bowl. Pour the brown butter in. Whisk vigorously until really well combined. Whisk in the honey, mashed bananas, eggs, Greek yogurt, vanilla, and almond extract until incorporated.

Fold in the dry ingredients until smooth. Pour the batter into the prepared loaf pan.

Meanwhile, heat a large sauté pan over medium heat. Add the butter and let melt. Add the sliced bananas, spreading them out into an even layer. Let caramelize on one side until golden. Season with a pinch of salt. Flip the bananas over and cook for another minute. Stir in the honey. Let bubble for a minute or so. Turn off the heat.

Spoon half of the caramelized banana mixture over the batter. Reserve the rest for serving.

Bake the banana bread uncovered for 55 minutes until browned. Let cool slightly. Use the parchment paper to pull the bread out of the pan. Slice it into thick slices and serve warm with softened salted butter, a drizzle or so of honey, and the reserved caramelized bananas.

* Use the darkest, softest bananas you can get your hands on for the best tasting banana bread!

Vegan · Vegetable sides

Whole roasted celery root

May 19, 2019 Belinda

I made this for the first time recently, and it was so good and unusual.
I get tired of the same old vegetables day in and day out, so this dish was such a welcome change.
It looks a little strange when roasted, sort of cross between a loaf of bread and a brain but it’s low carb, low calorie and low cost!

Roasted celery root

Serves 4 – 6
1 large celery root (celeriac) (about 2 1/2 pounds), trimmed, hairy roots discarded, rinsed clean
2 Tbsp olive oil, plus extra to serve
3 tsp coarse salt, plus extra to serve
Chopped flat-leaf parsley

Preheat the oven to 375 F.

Place the celery root on a small parchment-lined baking sheet. Rub it all over with olive oil and salt, and roast for 3 hours, until a knife inserted into the flesh goes in very easily.

Slice into 12 wedges and serve with a final pinch of salt and a drizzle of olive oil and a sprinkling of parsley.

Uncategorized

French Onion Toast

May 6, 2019July 23, 2019 Belinda

From the food blog “The Original Dish”
The most indulgent french onion toast with a hearty onion mixture and melted gruyere cheese.

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Makes 6 large toasts

olive oil, as needed
3 tbsp butter
2 ½ lbs thinly sliced onions
1 large shallot, thinly sliced
kosher salt, as needed
freshly cracked black pepper, as needed
2 tbsp sherry wine
½ cup beef stock
2 large fresh thyme sprigs
1 bay leaf
6 large, thick slices of fresh sourdough bread
3–4 tbsp butter, softened
12 oz gruyere cheese, shredded

SAGE BREADCRUMBS

4 oz sourdough bread, torn apart
12 sage leaves
vegetable oil, as needed

FRENCH ONION TOAST

1. Heat a large heavy-bottom pot or Dutch oven over medium-high heat. Drizzle enough olive oil into the pot just to coat the bottom. Add the butter and let melt.

2. Stir in the sliced onions and shallots. Season with a big pinch of salt and freshly cracked black pepper. Let the onions and shallots cook for about 10 minutes, stirring often. Lower the heat to medium-low and let the onions and shallots continue to cook until tender and caramelized, about 1 hour.

3. Raise the heat to medium. Stir in the sherry wine and let cook for 2 minutes. Add the beef stock, fresh thyme, and bay leaf. Bring the liquid to a simmer and cook the mixture until most of the liquid has reduced. The consistency should hold its shape, but still be slightly loose. Taste and season with more salt if needed. Remove the thyme and bay leaves.

4. Meanwhile, preheat the oven to 400F. Place the bread on a foil-lined sheet pan. Spread the softened butter generously onto each piece of bread. Toast the bread for 5 minutes. Remove the bread from the oven and set the oven to high broil.

5. Evenly distribute the onion mixture onto each slice of toasted bread. Evenly distribute the gruyere cheese on top of the onions. Each piece of bread should be fully covered with cheese.

6. Place the pan into the oven and let the cheese melt and brown, about 2 minutes (watch it closely so it doesn’t burn).

7. Garnish the toast with the sage breadcrumbs and fried sage.

SAGE BREADCRUMBS

1. Add the bread and 6 of the sage leaves to a food processor. Pulse until the bread resembles coarse crumbs. Set aside.

2. Heat a large sauté pan over medium heat. Add enough oil to come up about a ¼ of an inch in the pan. When the oil is hot, add the remaining 6 sage leaves. Fry for a minute or so until crisp. Use a slotted spoon to transfer the sage to a plate lined with paper towels.

3. To the same oil, add the breadcrumbs. Continuously stir until the breadcrumbs are golden and crispy. Use a slotted spoon to transfer the breadcrumbs to another plate lined with paper towels. Season with a pinch of salt.

Appetizer Vegetarian · Gluten Free · Vegetable sides · Vegetable-related

Paprika-Seared Potato Wedges with Olive-Date Tapenade & Date Sour Cream

May 3, 2019 Belinda

Another great recipe from the food blog “The Original Dish”, author, Kayla Howey
I love the way she is so inventive with vegetables and highly recommend going on her blog and signing up.

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Serves 4
Date Sour Cream
8 oz pitted Medjool dates
1 cup cream sherry
8 oz sour cream
½ teaspoon salt
¼ teaspoon black pepper

Paprika-Seared Potatoes
2 lbs russet potatoes, scrubbed and wedged (about 4 large potatoes)
2 tablespoons smoked paprika
1 teaspoon salt
⅛ teaspoon black pepper
2 tablespoons olive oil
½ lemon

Olive-Date Tapenade
4 oz pitted Medjool dates, finely chopped
5 oz black pitted olives, finely chopped
1/2 oz capers, roughly chopped
1 tablespoon lemon juice
¼ teaspoon lemon zest
1 tablespoon chopped parsley
1 tablespoon olive oil
¼ teaspoon salt
¼ teaspoon black pepper

Combine the dates and cream sherry in a small saucepan. Bring the sherry to a boil, lower the heat, and simmer for about 25-30 minutes until the dates have absorbed most (but not all) of the sherry. Let the mixture cool.
In a food processor, blend the cooled date mixture until smooth. In a mixing bowl, combine 3 ounces of the date mixture with the sour cream, salt and pepper. Whisk until smooth. Refrigerate until ready to serve.

Preheat the oven to 350°F.

In a mixing bowl, toss the potato wedges with the paprika, salt and pepper. Make sure each wedges is coated with paprika. Heat the olive oil in a large pan over medium-high heat. When the oil is sizzling hot, add the potato wedges (you may need to work in batches; you don’t want to overcrowd the pan).
Lower the heat to medium and sear the potatoes until golden brown, a few minutes per side. Transfer the pan to the oven to finish cooking the potatoes, about 10 more minutes. Squeeze the lemon over the potatoes as soon as they come out of the oven.

Combine the dates, olives, capers, lemon juice, lemon zest, parsley, olive oil, salt and pepper in a mixing bowl. Mix to incorporate.

To Serve
Spread the date sour cream on a plate. Place the potato wedges on the plate and spoon the olive-date tapenade over the top. Alternatively, serve the date sour cream in a bowl with the tapenade on top and potato wedges alongside.
notes

** To lighten this dish up, try Greek yogurt instead of sour cream. You also will have extra date puree. Save this to flavor other dishes or to make the sour cream again. You can freeze it if needed.

Appetizer Vegetarian · Gluten Free · Nuts · Vegetable sides · Vegetable-related

Roasted carrots with scallion vinaigrette

May 1, 2019 Belinda

I get more excited about interesting vegetable dishes than meat or fish. Although I couldn’t be a vegetarian, I could happily eat this sort of dish 5 out of 7 days a week.
This recipe comes from the great food blog, #theoriginaldish Recipe by Kayley Howey

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Scallion Vinaigrette

1 tbsp olive oil
1 shallot, thinly sliced
4 scallions
3 tbsp white wine vinegar
1 tbsp honey
1/3 cup neutral oil (safflower, grapeseed, vegetable, etc.)
½ cup raisins
kosher salt

Roasted Carrots

½ cup raw hazelnuts
2 bunch long baby carrots, scrubbed and halved
olive oil
kosher salt
feta cheese, shaved or crumbled (as much as you’d like)
carrot top leaves, to garnish (optional)

Scallion Vinaigrette

Heat a medium sauté pan over medium heat. Add the olive oil. When the oil is hot, add the shallots. Cook until tender and caramelized, just a few minutes, stirring often.
Lower the heat and toss in the scallions. Continue to cook for another minute.
Stir in the white wine vinegar and honey. Let the mixture come to a bubble and simmer for a minute. Turn off the heat.
Transfer the mixture to a bowl and slowly drizzle in the neutral oil until emulsified. Fold in the raisins. Season with salt to taste.
Let the vinaigrette sit while you make the carrots.

Roasted Carrots

Preheat the oven to 425°F.
Lay the hazelnuts out onto a baking sheet. Roast for 5 minutes. Let cool just slightly and use a kitchen towel to rub the hazelnuts between your hands in order to remove the skins. Discard the skins. Roughly chop the hazelnuts and set aside.
Meanwhile, lay the halved carrots out onto a baking sheet. Toss with enough olive oil to coat them well. Spread them into one, even layer. Season with a pinch of salt.
Roast the carrots for 12-15 minutes, or until tender and slightly caramelized (time may vary depending on your oven).
Toss the warm carrots with the scallion vinaigrette. Serve them with the chopped roasted hazelnuts, feta cheese, and carrot top leaves (optional) on top.