Creamy garlic, lemon & spinach salmon

March 22, 2019 Belinda

This is a lovely 20-minute salmon supper for two which works really well served with sweet potato mash. Recipe c/o BBC Good Food

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2 sweet potatoes
1 tbsp olive oil or rapeseed oil
2 salmon fillets, skin removed
2 garlic cloves, thinly sliced
6 oz baby spinach
1 lemon, zested and ½ juiced, ½ thinly sliced
3 oz mascarpone
5 tbsp milk
Salt and lemon pepper

Heat the oven to 400F.
Pierce the sweet potatoes a few times each and microwave on high for 5 mins until soft (or alternatively, bake for 35-40 mins). Keep warm until ready to serve.

Season the salmon on both side with salt and lemon pepper
Heat half the oil in a frying pan and lightly brown the salmon on both sides – don’t worry about it being cooked through at this point.
Transfer the salmon to a plate, wipe out the pan and heat the remaining oil. Cook the garlic for 30 seconds, without letting it brown, then add the spinach, lemon zest and juice and some seasoning.
Stir in the mascarpone and 2 tbsp of the milk and cook until the spinach has wilted.

Tip the spinach mix into an ovenproof dish and top with the lemon slices and salmon fillets. Bake for 5-8 mins until the salmon is cooked through.

Meanwhile, scoop the sweet potato flesh from the skins and mash with the remaining milk, some butter and seasoning.
Serve the sweet potato mash alongside the salmon and creamy spinach.

Asian flavors · Dairy-free · Gluten Free · Vegan · Whole30 compliant

“Greens” braised in coconut milk and ginger

March 21, 2019 Belinda

This recipe yields collards that are tender, creamy, and incredibly flavorful. They’re a perfect accompaniment to a simple beans and rice dinner or a bowl of chili. Add more chili flakes for a little extra spice. Recipe by Gena Hamshaw

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Serves: 4

1 tbsp coconut oil
1 onion, diced
1 clove garlic, minced
1 tbsp grated ginger
1 pound collard greens, stems removed, cut into ribbons
3/4 cup coconut milk
1/2 cup vegetable broth, plus more as needed
1 tbsp lime juice
2 tbsp tamari, to taste
1 pinch salt, plus more to taste
1 pinch red chili flakes, to taste

Melt the coconut oil over medium-high heat in a large wok or skillet.
Add the onion and sauté for 4 to 5 minutes, or until it’s clear and soft.
Add the garlic and ginger and cook, stirring frequently, for another minute.
Add the collard greens to the pan. Stir frequently for a minute or two, until the collards are just wilting (if it helps to wilt the greens, you can cover the wok or skillet for a moment).
Add the coconut milk, vegetable broth, lime juice, and 1 tablespoon of tamari to the wok or skillet and stir everything well.
When the mixture is simmering, reduce the heat to low. Cook for 15 minutes, or until the greens are totally tender.
If the simmering liquid starts to dry up, add a few splashes of vegetable broth as you go along.
Season the greens to taste with extra tamari, if desired, as well as salt and red chili flakes.
Serve

Meat

Pork Katsu with Beet Purée

March 13, 2019 Belinda

A stunning combination.

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Serves 4

Beet Purée
1 tablespoon olive oil
1 small shallot, chopped
1 small red beet, peeled, thinly sliced
½ large Granny Smith apple, peeled, thinly sliced
1 cup low-sodium chicken broth
Kosher salt, freshly ground pepper
¼ cup heavy cream
¼ cup plain whole-milk Greek yogurt

Pork and Assembly
4 6-ounce boneless center-cut pork chops, excess fat trimmed
¾ cup all-purpose flour
2 large eggs, room temperature, beaten to blend
2 cups panko (Japanese breadcrumbs)
Kosher salt, freshly ground pepper
6 tablespoons vegetable oil, divided
Finely chopped chives (for serving)

Beet Purée
Heat oil in a small saucepan over medium-low. Cook shallot, stirring occasionally, until soft but without taking on any color, about 4 minutes. Add beet, apple, and broth; season with salt and pepper. Increase heat to medium and bring to a boil; cook until liquid is almost completely evaporated and beets are softened, 15–20 minutes. Let cool 10 minutes, then transfer to a blender. Add cream and yogurt and blend until sauce is the consistency of chunky apple sauce (no large pieces should remain). Season with salt and pepper.

Do Ahead: Purée can be made 3 days ahead. Cover and chill.

Pork and Assembly
Pound pork chops between 2 layers of plastic wrap to ½” thick. Place flour in a shallow bowl. Place eggs in another shallow bowl. Place panko in a third shallow bowl. Season flour, eggs, and panko with salt and pepper.

Working one at a time, season cutlets with salt and pepper, then dredge in flour, shaking off excess. Transfer to bowl with egg and turn to coat. Lift from bowl, letting excess drip off. Coat in panko, pressing to adhere, then transfer to a rimmed baking sheet.

Heat 3 Tbsp. oil in a large skillet over medium-high. Cook 2 cutlets until coating is deep golden brown and pork is just cooked through, about 4 minutes per side. Transfer to a plate. Wipe out skillet and repeat process with remaining 3 Tbsp. oil and 2 cutlets.

Slice pork into ¾” strips. Serve over beet purée topped with chives.

Appetizer Vegetarian · Dairy-free · Gluten Free · Salad · Vegan · Whole30 compliant

Blood Orange, Beet, and Fennel Salad

March 13, 2019March 13, 2019 Belinda

A twist on a Moroccan recipe.

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Serves 4 to 6

2 medium red beets, tops trimmed
2 medium golden beets, tops trimmed
3 blood oranges
1 medium navel orange (preferably Cara Cara)
1 tbsp fresh lemon juice
1 tbsp fresh lime juice
1/2 small fennel bulb, very thinly sliced crosswise on a mandoline
1/4 red onion, very thinly sliced on a mandoline (about 1/3 cup)
Good-quality extra-virgin olive, pumpkin seed, or walnut oil (for drizzling)
Coarse sea salt, such as fleur de sel or Maldon sea salt, and freshly ground black pepper
1/4 cup loosely packed fresh cilantro and/or chervil leaves

Preheat oven to 400°.
Wash beets, leaving some water on skins. Wrap individually in foil; place on a rimmed baking sheet and roast until beets are tender when pierced with a knife, about 1 hour. Let cool.

Meanwhile, using a sharp knife, cut all peel and white pith from all oranges; discard. Working over a medium bowl, cut between membranes of 2 blood oranges to release segments into bowl; squeeze juice from membranes into bowl and discard membranes. Slice remaining blood orange and Cara Cara orange crosswise into thin rounds. Place sliced oranges in bowl with the segments. Add lemon juice and lime juice.

Peel cooled beets.
Slice 2 beets crosswise into thin rounds. Cut remaining 2 beets into wedges. Strain citrus juices; reserve. Layer beets and oranges on plates, dividing evenly. Arrange fennel and onion over beets. Spoon reserved citrus juices over, then drizzle salad generously with oil. Season to taste with coarse sea salt and pepper. Let salad stand for 5 minutes to allow flavors to meld. Garnish salad with cilantro leaves.

Appetizer Vegetarian · Dairy-free · Gluten Free · Nuts · Salad · Vegetable sides · Whole30 compliant

Carrot and Beet Slaw with Pistachios and Raisins

March 13, 2019 Belinda

Another beauty of a recipe that use beets in a very different way.
(Recipe by Joshua McFadden & Sara Kramer, Photo by We Are The Rhoads)

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Serves 6
2 garlic cloves, crushed
3/4 cup golden raisins
1/4 cup white wine vinegar
6 medium carrots (about 1 lb.), peeled, julienned
2 medium beets (any color; about 1 lb.), peeled, julienned
1/2 cup (packed) fresh flat-leaf parsley leaves
1/4 cup (packed) fresh mint leaves
3 Tbsp. fresh lemon juice
1/2 tsp. crushed red pepper flakes
Kosher salt and freshly ground black pepper
1/3 cup extra-virgin olive oil
1/4 cup unsalted, shelled raw pistachios

Preheat oven to 350°.
Spread out pistachios on a small rimmed baking sheet; toast, stirring occasionally until golden brown, 6–8 minutes. Let cool; coarsely chop.

Combine garlic, raisins, and vinegar in a large bowl; let sit 1 hour.

Remove garlic from raisin mixture and discard. Add carrots, beets, pistachios, parsley, mint, lemon juice, and red pepper flakes; season with salt and pepper and toss to combine. Add oil; toss gently.

Appetizer Vegetarian · Gluten Free · Nuts · Vegetable-related

Roasted Beets With Yogurt, Pistachios and Coriander

March 13, 2019March 13, 2019 Belinda

I seem to be in a beet-frame of mind, especially as I am coming across so many great recipes for them. The recipe is c/o Aaron Hutcherson.

This sophisticated side is easy enough for a weeknight, but fancy enough for entertaining thanks to a few unexpected additions: Seasoned Greek yogurt forms the basis of an effortless sauce, while toasted coriander seeds and chopped pistachios add texture. Roasting sweet, earthy beets concentrates their flavor, and a splash of balsamic balances out their sweetness. This dish can be prepared in advance and served hot, cold or at room temperature, but its assembly should be done just before serving so the toasted coriander seeds and roasted pistachios retain their crunch.

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8 small beets (about 2 pounds total)
3 tbsp olive oil
1 tsp ground coriander
Kosher salt and black pepper
2 tsp whole coriander seeds
1 tsp grated lemon rind
⅔ cup plain full-fat Greek yogurt
1 tbsp balsamic vinegar
¼ cup roughly chopped roasted pistachios

Heat the oven to 400 F

Peel the beets, halve them, then cut each half into 4 wedges. Toss the beets with 2 tablespoons oil and the ground coriander on a rimmed baking sheet. Season generously with salt and pepper and spread out in an even layer.
Roast, tossing once halfway through, until almost fully tender, about 25 minutes.
Meanwhile, toast the coriander seeds in a small skillet over medium, shaking the skillet, until golden and fragrant, 1 to 2 minutes.
Set aside.
Season the yoghurt with salt and pepper, stir in the lemon rind and spread it on a platter.
Add the remaining olive oil and the balsamic to the roasted beets and toss to coat; season. Arrange the beets and their juices over the yoghurt.
Sprinkle with the chopped pistachios and toasted coriander seeds.
Serve warm or at room temperature.

Appetizer Vegetarian · Gluten Free · Nuts · Salad

Arugula, orange, fennel, date and goat cheese salad

March 12, 2019 Belinda

This is one of my favorite combinations of salads which I recently had at “The Little Door” a super restaurant in Beverly Hills.

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Serves 4-6

2 tsp unsalted pumpkin seeds or any other nuts or seeds of your choice.
2 medium oranges
5 Medjool dates, chopped
1/2 tsp orange blossom water
4 oz (about 5 cups) arugula
1 large fennel bulb, thinly sliced
4 oz goat cheese, crumbled into biggish pieces
2 tbsp olive oil, plus more if needed
1 tbsp fresh lemon juice or red wine vinegar
Kosher salt and freshly ground black pepper
Pomegranate seeds, optional

In a small pan lightly toast the pumpkin seeds or whatever you choose over medium heat, stirring frequently so they don’t burn, until fragrant, about 5 minutes. Put aside to cool.

Cut off the ends of the oranges. Place an orange on your cutting board and cut around the skin and white pith following the natural curve of the fruit.
Slice in rounds and place the orange slices and dates in a shallow bowl.
Repeat with the remaining orange.
Drizzle the orange blossom water over the oranges and dates and place in the fridge for 10 minutes, but not any longer as they will release too much juice.

In a mixing bowl, toss the arugula and fennel with the olive oil, lemon juice, (or vinegar)1/2 tsp salt and pepper to taste. Taste and toss to your liking.

Place the arugula and fennel on a platter and top with the orange slices (and any juices) and dates.
Scatter over the goat cheese pieces and pumpkin seeds (or whatever you are using)and pomegranate seeds on top.

Serve right away

Appetizer Vegetarian · Do-ahead · Gluten Free · Vegetable sides

Yoghurt beet dip

March 12, 2019September 7, 2022 Belinda

This fuchsia-colored dip is so visually beautiful and even better eaten smeared on bread or endive leaves. The tang from the vinegar and yoghurt balances perfectly with the earthy sweetness of the beets.

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Serves 6

1 medium beet, cooked and peeled
1 cup Greek yoghurt
3 tbsp red wine vinegar
1/4 tsp Kosher salt, or to taste
1 tsp dried mint
1 tsp finely chopped fresh tarragon
Olive oil for drizzling

Into a medium bowl, grate the cooked beet on the large holes of a box grater.
Add the rest of the ingredients except the olive oil and mix well to combine.
Taste to make it delicious, keeping in mind that the flavors will deepen as the dip rests.
Cover and refrigerate for at least one hour for the flavors to develop.
Stir, drizzle with olive oil before serving.

Do ahead
You can prepare this up to 3 days in advance in an airtight container.
If the yoghurt “weeps” just stir in together again and drizzle with a little olive oil before serving.

Appetizer Vegetarian · Gluten Free · Vegetable sides · Vegetable-related · Whole30 compliant

Cauliflower steaks with walnut-caper salsa and lemon-yoghurt sauce

March 10, 2019 Belinda

This is a fabulous adaption of an Ottolenghi recipe by the food blog, Alexandra’s Kitchen. If you have a Le Creuset braiser it will help, as the shallow sides help caramelize the cauliflower steaks.The combination of the lemony yoghurt sauce under the cauliflower steaks and the walnut caper salsa on top is spectacular

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For the salsa:
1/2 cup walnuts
¼ cup olive oil, plus more to taste
2 tbsp drained capers, patted dry
1/4 tsp crushed red pepper flakes, or more to taste
1/3 cup coarsely chopped parsley
1 tbsp dried currants
1 tbsp vinegar, such as white balsamic, sherry or red wine, plus more to taste
zest of 1 lemon
Kosher salt to taste

For the cauliflower:
1 small head of cauliflower
2 to 3 tablespoons grapeseed or olive oil
Kosher salt

For the yogurt sauce:
1 cup Greek yogurt, (I like Fage 5%)
1 tbsp fresh lemon, from about 1/2 a lemon
1/4 tsp kosher salt
parsley, optional

Make the salsa.
Preheat oven to 350°F.
Toast the walnuts on a small pan or rimmed baking sheet, until golden brown, 10 to 12 minutes. Let cool, then use your hands to break the walnuts into small-ish pieces. Set aside.

Increase oven temperature to 425° for roasting cauliflower.

Heat the oil and capers in a small saucepan over medium, swirling often, until capers burst and are golden brown and crisp, about 5 minutes. Carefully pour the oil and capers into a small heatproof bowl. Add the crushed red pepper flakes and currants. Let cool. Then, stir in the walnuts (leaving as much papery skin behind), parsley, vinegar, and lemon zest; season with salt. Taste.
If it tastes too sharp, add more olive oil by the tablespoon. (I almost always add 2 more tablespoons of oil.) If it needs more salt, add to taste.

Make the steaks.
Trim the cauliflower stem on the bottom to create a flat base. When I first made this, I trimmed away the greens, but now I like to keep the outer greens attached — they taste good roasted. Remove them if you wish.
Cut straight down through the center, then make another cut 1.5 inches away from the center on each side — you’ll likely get 2-3 steaks total. I used to save the cauliflower pieces that broke away for another day, and you definitely can do this, too, or you can sear and roast them right along with the steaks in the pan.

Heat the oil in one or two large skillets over medium-high. Add the cauliflower steaks and any florets/greens that broke away, if you wish. (If the steaks don’t fit in a single layer, you should use two pans or you won’t get a nice sear.)

Cook, gently lifting up cauliflower occasionally to let hot fat run underneath, until steaks are deep golden brown, about 3 to 5 minutes. Turn steaks and season with salt. Transfer skillet to oven and roast until cauliflower stems are fork-tender, 15-20 minutes.

Make the yogurt sauce:
Stir together the yogurt, 1 tablespoon lemon juice, and 1/4 teaspoon kosher salt. If you have leftover parsley from the bunch you purchased, and you think you might not use it anytime soon, chop it up finely and stir it in. Taste. Adjust seasoning to taste.

To finish: smear the yogurt sauce over a large platter. Top with the cauliflower steaks. Spoon the caper-yogurt sauce over top. Serve immediately or at room temperature.