Asian flavors · Dairy-free · Do-ahead · Gluten Free · Soup · Vegan

Carrot gazpacho with lemongrass

Belinda

This recipe is from the first cookbook of the lovely food blog, “Love & lemons” #loveandlemons
It combines all my favorite flavors and is so easy to prepare.

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Serves 4

1 stalk lemongrass
16 oz carrots, peeled and sliced, about 2 bunches
1 (14-oz) can light coconut milk, reserve ¼ cup for garnish
1 garlic clove
2 tbsp extra-virgin olive oil, plus more for drizzling
2 tbsp sherry vinegar
1 tsp red curry paste or freshly minced ginger
½ cup water
sea salt and freshly ground black pepper
optional garnishes: hemp seeds, toasted pepitas, microgreens

Prepare the lemongrass by cutting off the root end and tough upper stem of the stalk. Remove the first several layers of outer leaves and finely chop the tender, aromatic part of the lemongrass.

Using a high-speed blender, combine the lemongrass, carrots, coconut milk, garlic, olive oil, sherry vinegar, red curry paste, water, and a few generous pinches of salt and pepper. Blend until smooth.
If you’re not using a high-speed blender like a Vitamix, strain the soup and blend again until completely smooth.

Chill for at least 4 hours. If the soup thickens in the fridge, stir in a little more cold water. Add more salt and pepper, to taste.
Drizzle with olive oil and serve with desired garnishes.

Dairy-free · Gluten Free · Vegan · Vegetable sides

Warm salad of roasted carrots with cilantro avocado sauce and chili salt

Belinda

Matt Wilkinson is known for his adventurous salads and this one is a beauty. The caramelized roasted carrots sit on the colorful, creamy cilantro/avocado sauce, kicked up with the chili salt.

 
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1/4 cup + 4 tbsp olive oil
4 large carrots, quartered lengthways
Juice of 2 oranges
3 green cardamom pods, lightly crushed
3 star anise
2 garlic cloves, roughly chopped
1/2 tsp ground cumin
1 tsp caster (superfine) sugar
Juice of 1/2 lemon
1 bunch fresh cilantro, roughly chopped,2 tbsp whole leaves reserved
1 good sized avocado, roughly chopped
1 long green chili, seeds removed, chopped

Chilli salt
3 tsp salt flakes
1 tsp dried chilli flakes

Preheat the oven to 350F.
Heat 1/4 cup of oil in a large frypan over high heat. In batches, cook the carrots, cut-side down, for 3 minutes each side or until golden.
Transfer to a roasting dish, pour over the orange juice, then add the cardamom and star anise. Roast for 15 minutes or until tender and caramelized. Cool slightly.

Meanwhile, whizz the garlic, cumin, sugar, lemon juice, chopped cilantro, avocado, chili and 1 tsp salt in a food processor to a puree. Stir through remaining 3-4 tbsp of oil.

For the chili salt, using a mortar and pestle, grind salt and chili to a rough powder.

Spread the puree over a serving plate and top with warm carrots, chili salt and extra cilantro leaves to serve.

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

Sweet basil dressing

Belinda1 Comment

This is a non-dairy, but creamy dressing (from blogger, littlebitsof.com) which is sweetened by the pureed dates and is gorgeous over chicken or salad.

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Serves 4

1 cup fresh basil leaves
1/2 cup olive oil
1/2 cup apple cider vinegar
1 tsp garlic powder
2 pitted Medjool dates, soaked in hot water to soften
1/2 tsp coarse salt
1/2 tsp ground pepper

Combine all the ingredients in a blender and blend on high until the dates are broken down and the dressing is smooth and creamy.
Drizzle over salad or chicken.

Uncategorized

Shaved Brussels sprouts salad with sweet potato and pomegranate

Belinda

This is great dish to ease your way into Fall and it’s a really super side dish for Thanksgiving.
Frankly, I go head first into the Fall season as it’s my favorite, especially having weathered another really hot summer here in Southern California.

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About 10 cups of shaved Brussels sprouts
2 cups diced sweet potatoes
2 tsp olive oil
1 tsp butter or ghee (sub olive oil if you’re vegan)
1/2 cup chopped walnuts
1 mandarin orange, segments cut in half
Seeds of 1 pomegranate

The Orange Lemon Dressing:

1/4 cup olive oil
Juice of 1 mandarin orange
Juice of 1 lemon
1 garlic clove
A pinch of salt and pepper

Preheat your oven to 350 degrees. Line 2 baking sheets with parchment paper.
Place all but 1 cup of the shaved Brussels on one baking sheet and the sweet potatoes on another. Toss both with oil then roast in your oven for 30-35 minutes, tossing halfway through.
Heat the butter, ghee, or olive oil in a small frying pan over medium-high heat. Add the walnuts and let them toast until fragrant, about 2-3 minutes, shaking the pan often.
Combine all the dressing ingredients in a jar and shake.
In a large salad bowl, add the 1 cup of raw and the roasted Brussels, the sweet potatoes, walnuts, orange segments, and the pomegranate seeds.
Toss with the dressing and serve.

Gluten Free · Poultry · Whole30 compliant

Crispy garlic butter chicken and Brussels sprouts

Belinda

This is a very simple yet flavor-loaded recipe with a divine creamy sauce from the blog “Endless Meal”
If you want crispy skin, then buy chicken thighs with skin-on.

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8 chicken thighs – skin on or off, your choice!
1 lb. Brussels sprouts, cut in half
1/2 tsp sea salt
1/4 tsp black pepper
3/4 cup chicken stock
2 tsp butter (or ghee for Whole 30)
3-4 garlic cloves, grated on a Microplane or very finely minced

Add the chicken to a non-stick frying pan over medium-high heat skin side up. (If using skinless thighs, add a teaspoon of oil.)
Sprinkle half the salt and pepper over the chicken and let it cook for 5 minutes, or until it has browned on the bottom. Flip the chicken over and sprinkle on the remaining salt and pepper. Cook until the skin is crispy or the top is brown, about 6-7 minutes. Remove the chicken from the pan.
While the chicken is cooking, cut the Brussels in half. Add them to the pan and let them cook until they are brown on one side, about 5 minutes. Push them to the side of the pan and arrange the chicken on the other side of the pan. Pour the chicken stock into the pan (not over the crispy chicken) and let it simmer until the pan is dry and the chicken is fully cooked, about 15 minutes.
Pile the Brussels sprouts on one side of the pan and add the butter and garlic. Let the garlic cook for 2 minutes then spoon some garlic butter over the tops of the chicken. Mix the rest of the garlic butter into the Brussels sprouts.
Serve with lots of extra black pepper.

Gluten Free · Holiday Food

Melting and crispy roast potatoes

Belinda

Who doesn’t adore crispy roast potatoes with melting centers? The addition of stock and garlic elevates these to celestial heights.

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2 lbs Yukon Gold potatoes
4 tbsp butter (1/2 stick)
3 tsp fresh thyme or rosemary leaves
1 ½ tsp Kosher salt
½ to ¾ tsp ground black pepper
4 large smashed garlic cloves
1 cup chicken or vegetable stock/broth

Heat the oven to 500F with the rack in the upper-middle position. The hot oven gives the potatoes their deep golden color and crispy exterior, so don’t cheat this part.
Peel the potatoes (Yukons are perfect for this, their insides become so lusciously smooth) and slice them into 1-inch thick rounds. This is likely thicker than you think, and it may feel unnatural, but we’re not going for crispy potato chips here. We want hefty, decadent slabs of potato.
Toss the rounds with the 4 tbsp melted butter, 2 tsp fresh thyme leaves (or rosemary) 1 tsp Kosher salt and ½ tsp freshly ground black pepper.
Transfer to a 13 by 9 inch metal baking dish and arrange in a single layer.
(Don’t use a glass pan, which can burst under such high heat.)
Bake for 15 mins, flip the potatoes then bake 15 minutes more.
Remove the dish from the oven and add 1 cup stock/broth and the smashed garlic cloves.
Return to the oven until most of the stock is absorbed, about 15 minute more. Transfer to a serving platter and serve.

 

Accompaniments · Do-ahead · Holiday Food

Fig, herb and sausage stuffing

Belinda

A lovely stuffing for you fig-lovers

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Makes 1 (9”x13”)

1 baguette, cubed into 1/2” pieces and left out to dry/stale
6 tbsp unsalted butter, divided
6 oz Italian sausage
1 medium onion diced
2 ribs celery, diced
14 dried mission figs, quartered
2 tbsp thyme
1 tbsp thinly sliced chives
2 1/2 cups warm chicken or vegetable stock
salt and pepper to taste

Preheat oven to 375˚F.
Pour the bread cubes into a large mixing bowl and set aside.
Melt 2 tbsp butter in a large skillet over medium-high heat.
Add the sausage, brown and crumble for 2 to 3 minutes. Drain with a slotted spoon and pour the sausage over the bread cubes.
Melt the remaining butter into the skillet and add the onion and celery. Saute for 4 to 5 minutes or until the onion and celery becomes translucent. Season with salt and pepper. Add the figs and continue to sauté for 2 to 3 minutes. Stir in the thyme and chives.
Remove the mixture from the heat and pour over the bread cube mixture. Toss the mixture together before pouring warm stock over the top. Fold the mixture together until no dry spots remain and everything is well mixed.
Allow the mixture to sit for about 6 to 8 minutes so any excess liquid can absorb into the mixture. Adjust the seasonings.
Place the mixture into a lightly greased 9”x13” baking dish and cover with foil.
Bake for 25 to 30 minutes, uncover and continue to bake for about 5 minutes.
Remove the stuffing from the oven and allow the mixture to cool for about 10 minutes before serving.

Baking · Do-ahead · Holiday Food

Pumpkin Cornbread

Belinda

I am already fantasizing about my favorite season, Fall. This recipe is from “Spoonforkbacon” and is wonderful for something a little different for the Thanksgiving table.

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1 cup pumpkin puree
1/4 cup light brown sugar
3/4 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground nutmeg
1/4 tsp ground cloves
1 1/4 cups yellow cornmeal
1 cup all purpose flour
1 tbsp pure cane sugar
2 teaspoons baking powder
1/4 tsp salt
1 egg
1/2 cup (1 stick) unsalted butter, melted and divided
1 cup buttermilk
2 tbsp honey, warmed (plus extra for drizzling)
salt and pepper to taste

Preheat the oven to 400°F.
Place three 5 inch cast iron skillets or one 8 inch cast iron skillet (nonstick is fine too) into the oven.
Place the first 6 ingredients into a small mixing bowl and whisk together. Set aside.
In a mixing bowl, whisk together the cornmeal, flour, baking powder, and salt.
In another bowl whisk together the eggs, 1/4 cup butter, buttermilk, and honey
Pour the wet mixture into the dry mixture and stir until well mixed.
Fold in the pumpkin mixture.
Pour the remaining butter into the heated skillets and carefully swirl to cover all sides.
Pour the batter into baking dish and bake for 30 to 35 minutes (for the small skillets) or 50 to 55 minutes (for the large skillet) or until a toothpick comes out clean when inserted into the center.
Remove from the oven and drizzle with a small amount of honey.
Cool for 10 to 15 minutes.

Breakfast · Egg based

Huevos rancheros with black beans and chipotle salsa

Belinda

Here’s a really super-tasty breakfast to make on a Sunday when you have time to indulge the senses! From the food blog, Spoonforkbacon.

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Makes 3

Chipotle salsa:
2 tbsp extra virgin olive oil
1/2 small onion, finely diced
2 garlic cloves, minced
1 (15 oz) can finely diced tomatoes, drained
3 chipotle chiles in adobe, minced
2 tbsp minced cilantro
1 lime, juiced
salt and pepper to taste
3 corn tortillas, lightly charred and warmed
1 1/2 cups canned black beans, drained and warmed
3 fried eggs

garnish/toppings:
crumbled queso fresco
very thinly sliced iceberg lettuce
cilantro
hot sauce
lime wedges

For the salsa: Pour the oil into a skillet and place over medium-high heat. Add the onion and garlic and sauté for 2 to 3 minutes. Add the tomatoes and minced chipotles and continue to sauté for an additional 2 to 3 minutes.
Season with salt and pepper and remove from heat.
Stir in the cilantro and lime juice and set aside to cool.

To assemble: Place the corn tortillas onto a platter and top with a little bit of salsa. Top the salsa with black beans and some more salsa. Top each tortilla with a fried egg, followed by more salsa. Season with salt and pepper.
Finish each huevos rancheros with crumbled queso fresco, thinly sliced iceberg, cilantro, hot sauce, and lime wedges.
Serve immediately.

Breakfast · Do-ahead · Egg based

Twice baked breakfast potatoes

Belinda

Who doesn’t love something a little different for breakfast?

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Makes 4

2 medium russet potatoes, scrubbed and pricked with a fork all over
2 tbsp butter
3 tbsp heavy cream
4 rashers cooked bacon
4 large eggs
1/2 cup shredded cheddar
thinly sliced chives
salt and pepper to taste

Preheat oven to 400˚F.
Place the potatoes directly on oven rack in center of the oven and bake for 40 to 45 minutes or until potatoes are tender through the center.
Remove and allow potatoes to cool for about 15 minutes.
Slice each potato in half lengthwise and hollow each half out, scooping the potato flesh into a mixing bowl.
Add the butter and cream to the potato and mash together until smooth. Season with salt and pepper and stir together.
Spread some of the potato mixture into the bottom of each hollowed potato skin and sprinkle with 1 tablespoon cheese
Add 1 rasher bacon to each half and top with a raw egg.
Place the potatoes onto a baking sheet and return to the oven.
Lower the oven temperature to 375˚F and bake potatoes until the egg whites just set and yolks are still runny.
Top each potato with a sprinkle of the remaining cheese, season with salt and pepper and finish with sliced chives.