Fish · Gluten Free · Whole30 compliant

Shrimp in garlicky green sauce

Belinda

Mark Bittman came up with this super recipe that can serve 4 as a main course or 8 as a starter.
The dish draws its color from parsley and its impact from chilies, scallions, and mostly garlic. (Can’t have too much garlic!)

Shrimp is the perfect candidate for this green sauce: it can withstand high heat, it gives off some juices while it cooks, and its pink hue is absolutely gorgeous when surrounded by the flecks of green.

You can serve this with pasta, rice or bread to mop up the sauce, or just a simple green salad if you’re Paleo/Whole 30.

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6 cloves garlic, peeled
⅓ cup extra virgin olive oil
6 scallions, trimmed and chopped
1 cup parsley, leaves and thin stems
2 pounds shrimp, peeled
Salt and pepper to taste
4 dried chilies or a few pinches of crushed red chili flakes, or to taste
⅓ cup stock (shrimp, fish or chicken) or white wine or water

Heat the oven to 500 degrees.
Combine the garlic and oil in a small food processor and blend until smooth, scraping down sides as necessary. Add the scallions and parsley and pulse until the mixture is minced. Toss with the shrimp, salt, pepper and chilies.
Put shrimp in a large roasting pan. Add the liquid and place the pan in the oven.
Roast, stirring once, until mixture is bubbly and hot, and shrimp all pink, 10 to 15 minutes. Serve.

Fish · Gluten Free · Whole30 compliant

Pan-seared salmon with currants, celery, olives and capers

Belinda

After December, the month of excess, it’s always lovely to hit January with clean-eating recipes. This recipe is simple, but complex in flavors, thanks to Yotam Ottolenghi’s divine combination of “salsa” ingredients.

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⅔ cup currants
A generous pinch of saffron
4 salmon fillets (about 4 ounces each), skin on
About 1/2 cup olive oil
Salt and black pepper
4 sticks celery (about 6 ounces), cut into 1/2-inch dice, leaves removed and reserved for garnish
¼ cup pine nuts, roughly chopped
A scant 1/4 cup drained capers, plus 2 tablespoons of their brine
8 large green olives, pitted and cut into 1/2-inch/1-centimeter dice
⅓ cup parsley, roughly chopped
1 tsp finely grated lemon zest
1 tsp lemon juice

Cover the currants with boiling water and set aside to soak for 20 minutes. In a separate small bowl, mix 1 tablespoon of boiling water with the saffron and also leave for 20 minutes or longer.
Gently rub the salmon fillets with 2 teaspoons of the oil, 1/3 teaspoon of salt and a good grind of pepper. Set aside while you make the relish.

Add 1/3 cup of olive oil to a large sauté pan over high heat. Add the celery and pine nuts and fry for 4 to 5 minutes, stirring frequently, until the nuts begin to brown (watch carefully as they can burn quickly).
Turn off heat and stir in the capers and their brine, the olives, saffron and its water and a pinch of salt. Drain the currants and add them as well, along with the parsley, lemon zest and juice. Mix well and set aside.

In a large skillet, heat 1 tablespoon oil over medium-high heat until it shimmers. Add salmon fillets skin-side down and let cook for 3 minutes, until the skin is crisp. Reduce the heat to medium, flip the fillets over and cook 2 to 4 minutes more (depending on how much you like the salmon to be cooked).
Divide the salmon on 4 plates and serve with the warm relish spooned on top. Scatter reserved celery leaves (if using) and serve immediately.

Holiday Food · Pasta · Vegetarian pasta

World’s best baked mac n’ cheese with crispy garlic breadcrumbs

Belinda

I have made so many mac n’cheeses over the years and finally settled on this one as being the very best. It’s one every age group loves.

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Serves 12

For the topping:
4 tbsp unsalted butter, plus more for baking dish
2 tbsp extra-virgin olive oil
2 – 3 cups Panko breadcrumbs (Japanese-style breadcrumbs)
3 large garlic cloves, minced
¾ cup finely grated Parmesan cheese (grate it yourself, it tastes better)
1/2 tsp kosher salt

For the macaroni and sauce:
1 lb dried elbow macaroni (large size)
1/2 cup (1 stick) unsalted butter
6 tbsp all-purpose flour
4 cups whole milk
¾ to 1 cup heavy cream
16 oz coarsely grated extra-sharp cheddar (about 6 cups)
¾ cup grated Parmesan
2 tsp kosher salt
1/2 tsp ground white pepper
1 1/2 tbsp English mustard powder

Special equipment:
9- by 13-inch baking dish

Preheat oven to 400°F with the rack in the middle of oven. Butter the baking dish. Set a large, covered pot of salted water over high heat to boil.

Meanwhile, in a large skillet over medium heat, heat butter and oil until butter foam subsides. Add the panko breadcrumbs and garlic; cook, stirring, until crumbs are golden brown, 4 to 6 minutes. Transfer crumbs to a medium bowl, stir in ¾ cup Parmesan and salt, and set aside.

Add macaroni to boiling salted water and cook until just al dente (avoid overcooking). Drain macaroni and set aside.

In a large wide pot over medium-low heat, melt the butter. Sprinkle flour over butter, whisking to incorporate and make a roux. Cook, stirring constantly with a wooden spoon, until roux is light golden, about 4 minutes.
Gradually pour in milk and cream, whisking constantly to incorporate and make a béchamel sauce. Raise heat to medium-high and bring sauce to a low boil, whisking constantly. Reduce to a simmer, whisking occasionally, and cook until béchamel sauce is thick and coats the back of a spoon, about 3 minutes more.
Add the salt, pepper, and mustard powder. Add the cheeses in three batches, whisking until each addition is completely melted before adding more. Remove from heat.

Add the drained macaroni to the pot with the cheese sauce and stir well to coat. Transfer macaroni mixture to the buttered baking dish and place on a rimmed baking sheet. Sprinkle topping evenly over macaroni and bake until golden and bubbling, 25 to 30 minutes.

Let cool 15 minutes before serving.

Asian flavors · Gluten Free · Holiday Food · Vegetable sides · Vegetable-related

Green beans with ginger and cashews

Belinda1 Comment

Even if you’re a fan of the traditional green bean casserole, you might want to consider subbing these simply prepared fresh beans originally from the Silver Palate recipe book, which can provide balance to all the rich items on the menu.
Plus, this streamlined dish, which needs just a brief re-warming on top of the stove before serving, won’t contribute to a last-minute traffic jam in the oven.

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Serves 8

1 1/2 pounds green beans, trimmed and cut into 1-inch pieces (about 5 cups)
4 tablespoons (1/2 stick) unsalted butter
3 tablespoons fresh ginger, peeled and finely chopped (from 2 1/2-inch knob)
1/2 cup Homemade Turkey Stock or canned turkey stock or canned low-sodium chicken broth
1 cup salted roasted cashews, coarsely chopped
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

In large pot boiling salted water, cook the beans until crisp-tender, about 4 minutes. Drain in colander and rinse well under cold running water. Drain well and pat dry with paper towels. (Green beans can be prepared up to 1 day ahead and refrigerated, wrapped in paper towels, in zippered plastic bags.)

In 12-inch heavy skillet over moderate heat, heat the butter until hot but not smoking. Add the ginger and sauté until softened and fragrant, about 30 seconds. Stir in the green beans and stock and cook, stirring often, until liquid is almost completely evaporated, about 3 to 6 minutes.
Add the cashews and sauté 1 minute. Stir in salt and pepper.

(The green beans can be made up to 30 minutes before serving. Let stand in skillet, uncovered. Reheat over high heat, stirring often, about 2 minutes.)
Transfer to a serving dish and serve immediately.

Appetizers · Chocolate · Gluten Free · Meat

Chocolate-covered bacon strips

Belinda

Who needs any other snack? The sweetness of the chocolate and the smokey saltiness of the bacon makes this spectacular. Just make sure your bacon is cooked until very crispy.

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12 strips bacon
1lb good quality dark chocolate
Flaked sea salt, chopped nuts, or other toppings of your choice

Prepare the bacon according to the package directions, either on the stovetop or in the oven. Make sure you cook the bacon until it is crispy.
Once the bacon is cooked, drain the fat and let it cool, then pat both sides with a paper towel of the bacon to remove any lingering fat on the surface.

Melt the chocolate in a double boiler or in the microwave. Temper it so that it remains shiny and hard at room temperature.

Holding a strip of bacon at the top, carefully dip most of it into the melted chocolate. If you have trouble dipping the bacon, use a spoon to pour the melted chocolate over the bacon until both sides are covered to your liking.

Lay the chocolate-dipped bacon on a tray or plate covered with waxed paper. While the chocolate is still wet, sprinkle the top with flaked sea salt, chopped toasted nuts, or any other toppings you’d like. Repeat until all of the bacon is covered with chocolate.

Refrigerate the tray to set the chocolate, for about 15 minutes.
Once set, let the bacon come to room temperature, and it’s ready to eat!

Store in an airtight container in the refrigerator for up to 3 days.

Baking · Chocolate · Dessert · Do-ahead

The World’s Best Brownie

Belinda

This recipe from the recipe blog “Stayathomechef” produces a crisp brownie with a fudgey, chewy center and is uber chocolatey.

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1/2 cup + 2 tbsp salted butter, melted
1 cup granulated sugar
2 large eggs
2 tsp vanilla extract
1/2 cup melted milk chocolate chips
3/4 cup all-purpose flour
1/4 cup unsweetened cocoa powder
1/2 tsp salt
1 cup milk chocolate chips

Preheat the oven to 350 degrees F. Line a metal 9×9 pan with parchment paper.
Pour the melted butter into a large mixing bowl. Whisk in the sugar by hand until smooth, 30 seconds.
Add in the eggs and vanilla extract. Whisk 1 minute.
Whisk in the melted chocolate until combined and smooth.
Use a rubber spatula to stir in flour, cocoa powder, and salt until just combined. Stir in whole chocolate chips.
Pour into the prepared pan and smooth out.
Bake in the preheated oven for 30 minutes. Let cool in pan 30 minutes before slicing.

Chocolate · Do-ahead · Holiday Food

Crock Pot Candy!

Belinda

This recipe is from a blog called “The Slow-Roasted Italian”
Crock pot candy is the easiest and most impressive homemade candy. A rich chocolate, peanut, 4 ingredient recipe that you simply toss in your crock pot, stir a few times and scoop it out.
It doesn’t get much easier than that!

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34.5 ounces honey roasted dry roasted peanuts (I used Planters)
32 ounces almond bark (vanilla flavored)
12 ounces semisweet chocolate chips
4 ounces German chocolate bar (by Baker’s)
optional garnish: sprinkles or crushed candy canes

Layer ingredients into your crock pot (I used a 5 quart), cover.
Cook for 1 hour on low temperature. Do not stir.
After 1-hour stir the mixture and continue to cook, stirring every 15-20 minutes for another hour (a total of 2 hours).

Meanwhile line the counter top or table with a long piece of parchment paper.
Turn off the crock pot.
Use a 1 tablespoon scooper to scoop out the candy from your crock pot and onto parchment paper.
Make sure the candy is not touching. Top with your favorite garnish.
Allow to cool completely.

Dessert · Do-ahead · Holiday Food · Icecream

Pumpkin ice cream pie!

Belinda

YIELD: ONE 9-INCH PIE
8 TO 10 SERVINGS

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This is the easiest and most stress-free pumpkin pie you’ll ever make. It has a buttery, graham cracker crust that’s fast, easy, and the crunchy crumbs are the perfect contrast to the creamy filling. Best of all, no traditional pie crust to make, roll out, or fuss with. The filling is made with Breyers Gluten Free Extra Creamy Vanilla ice cream, pumpkin puree, and it’s nicely flavored with cinnamon and pumpkin pie spice. The pumpkin flavor really shines through. You can make the pie weeks in advance and keep it in the freezer since it’s ice cream, making it an easy make-ahead Thanksgiving pie recipe.

1/3 cup unsalted butter, melted (about 5 1/2 tablespoons)
1 1/3 cups graham cracker crumbs (use gluten-free graham cracker crumbs if necessary)
1/4 cup granulated sugar
3 cups Breyers Gluten Free Extra Creamy Vanilla (or similar vanilla ice cream), well-softened
1 cup pumpkin puree
1/3 cup light brown sugar, packed
1 teaspoon vanilla extract
1 teaspoon cinnamon
1 teaspoon pumpkin pie spice
whipped cream or whipped topping for serving, optional

Preheat the oven to 350F and spray a 9-inch pie dish with cooking spray; set aside.
In a large microwave-safe bowl, melt the butter, about 1 minute on high power.
Add the graham cracker crumbs, granulated sugar, and stir to combine.

Turn mixture out into prepared pie dish, hard packing it with a spatula or your fingers, making sure to extend the mixture up around the sides.
Bake for 10 minutes; set aside to cool. While pie cools, make the filling.

To a large mixing bowl (same one used for the crust is okay, wipe it down with a paper towel) add the ice cream, pumpkin, brown sugar, vanilla, cinnamon, pumpkin pie spice, and beat with an electric mixer until smooth and combined.

Pour filling into crust and place in the freezer to chill for at least 4+ hours (overnight is fine) or until set.

Prior to slicing, you may with to place pie on counter for about 15 minutes so it’s not as firm. Optionally, top with whipped cream before serving.
The pie will keep covered in the freezer for at least one month.

Dessert · Holiday Food

Pumpkin turtle cheesecake parfait

Belinda

And now for something completely different for Thanksgiving.
No pie crust to have to bake and the easiest, most delicious dessert to make

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Serves: 4

8 oz cream cheese, at room temperature
1 package (size that serves 4) vanilla instant pudding
½ cup milk/cream/half and half, divided
1 cup pumpkin puree
1 tsp pumpkin pie spice
8 oz (1 regular tub) whipped topping
chopped pecans for garnish
caramel sauce for drizzle

The instant pudding mix is used dry–DO NOT MAKE PER PACKAGE DIRECTIONS
Beat the cream cheese and ¼ cup of the milk/cream in a large bowl until it’s smooth and silky
Add the pumpkin, pumpkin pie spice, the remaining milk and the dry pudding mix
Beat for 1 minute
Fold in the whipped topping
Divide evenly into small dessert dishes
Garnish with chopped pecans and drizzle with caramel sauce

Baking · Chocolate · Dessert · Do-ahead · Holiday Food

Pumpkin chocolate cheesecake

Belinda

Don’t you just love this combination for the Holidays? A great recipe from the website “Delish”

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Serves 8-10

FOR THE CAKE
3 x 8oz blocks cream cheese, softened
1 15-oz can pumpkin puree
4 large eggs
3/4 cup granulated sugar
1/2 cup packed brown sugar
1/4 cup sour cream
2 tsp pure vanilla extract
2 tbsp all-purpose flour
1 tsp pumpkin pie spice
1/2 tsp ground cinnamon
1/4 tsp kosher salt

FOR THE OREO CRUST
24 whole Oreos
6 tbsp melted butter

FOR SERVING
1/4 cup chocolate chips, melted
1/4 cup caramel sauce
Whipped topping

Preheat oven to 350º and position an oven rack in the middle of the oven.

Make the cheesecake: In a large bowl using a hand mixer or in the bowl of a stand mixer using the paddle attachment, beat the cream cheese until smooth. Add the pumpkin pure, eggs, sugars, sour cream, vanilla, flour, pumpkin pie spice, cinnamon, and salt and beat until combined and no clumps remain. Set aside.

Make the crust: In a large resealable plastic bag or a food processor fitted with a metal blade, crush or blend the Oreos until fine crumbs form. Transfer to a bowl and pour in melted butter. Stir until crumbs are completely coated and moist.

Grease an 8″ springform pan with cooking spray and double wrap the outside of the pan in aluminum foil. Press Oreo mixture into pan and 1/3 of the way up the sides, packing tightly.

Pour cheesecake filling over crust and place pan in a baking dish. Place on oven rack and pour in enough boiling water to reach halfway up the pan. Bake until cheesecake is slightly jiggly in the center, 1 hour 15 minutes.

Turn oven off, prop open oven door, and let cheesecake cool in oven, 1 hour. Remove pan from water and unwrap foil. Refrigerate cheesecake until totally chilled, at least 4 hours and up to overnight.

When ready to serve, drizzle cheesecake with melted chocolate and caramel. Serve with whipped topping, if desired.

Note : Cheesecakes tend to crack if you don’t use a water bath. If you don’t want to use one, place the springform pan on a baking sheet (this will help catch any butter leaking from the crust since we’re not pre-baking it) and bake until the cheesecake is slightly jiggly in the center, 1 hour to 1 hour 15 minutes. Remove the pan from oven and run a knife around the inside of the pan to release the cheesecake.
Let cool 1 hour on a wire rack, then refrigerate until totally chilled, at least 4 hours and up to overnight.

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