Stuffed roast peppers with goat cheese, chorizo, rice, tomato, zucchini and orange

May 12, 2015September 7, 2022 Belinda

This started out as a vegetarian recipe and still can, if you eliminate the chorizo. I happen to think it adds a layer of flavor that raises the bar. If you don’t like goat cheese they work really well with feta cheese too.

This recipe serves 2 but can easily be doubled

1¾oz wholegrain long-grain rice
1 red and 1 yellow pepper
olive oil
1 medium onion, diced
8oz Spanish chorizo, diced very small or crumbled.
1 courgette, diced
2½oz cherry tomatoes, halved
2 garlic cloves, crushed
1 tsp ground cumin ( roast my cumin before grinding it)
1 tsp ground coriander
¾oz toasted flaked almonds
½ orange, zest only, finely grated
3 heaped tbsp roughly chopped fresh Italian parsley (or cilantro)
3½oz mild goats’ cheese, rind removed and cheese cut into chunks (or feta cheese, but make it the Greek one)
salt and freshly ground black pepper

Preheat the oven to 400F
Cook the rice in a pan of boiling water for 25 minutes, or until just tender, then drain.
Meanwhile, cut the peppers in half from top to bottom and discard the seeds. Place, open-side up, on a baking tray (cut a sliver from the base if necessary to help them sit flat). Bake for 15 minutes.

Add 1 tbsp olive oil to a frying pan and over medium heat, fry the chorizo for 5 minutes, then add the onion and courgette over a medium heat, stirring regularly, for 4-5 minutes, or until softened and lightly browned.

Add the tomatoes, garlic, cumin and coriander and cook for a minute, stirring constantly. Tip into a large heatproof bowl and stir in the almonds and orange zest.

Add the rice and parsley and season with a little salt and lots of pepper. Mix together.

Fill the peppers with the rice mixture. Dot with the cheese and return to the oven for 10 minutes, or until the peppers are softened and the filling is piping hot.

Dairy-free · Gluten Free · Vegan · Vegetable sides · Vegetable-related · Whole30 compliant

Caponata ratatouille

May 5, 2015January 5, 2017 Belinda1 Comment

Mediterranean vegetarian food is the most comforting to eat and beautiful to look at. This is a combination of the Provencal ratatouille and Italian caponata with the briny capers and olives added for a punch. It is from the wonderful BBC Food website and is very low calorie. If you need anything else with it, you could boil some rice or pasta with it.

Serves 6

1 tbsp olive oil
1lb 10 oz eggplant, cut into 1 1/2″ chunks. If you don’t like eggplants you can use zucchini instead
1 large onion, cut into 1 1/2″ chunks
3 celery sticks, peeled and roughly chopped
2 large beefsteak tomatoes, skinned,deseeded and chopped into 1/2″ chunks
1 tsp chopped fresh thyme
1/4 to 1/2 tsp cayenne pepper
2 tbsp caper, drained
small handful pitted green olives
4 tbsp white wine vinegar
1 tbsp sugar, optional
1-2 tbsp cocoa powder, optional
Freshly ground black pepper
To garnish;
chopped toasted almonds
Chopped Italian parsley

Heat the oil in a non stick frying pan until very hot, add the eggplant and fry for about 15 minutes or until very soft. Add a little boiling water or stock to prevent sticking if necessary.
Meanwhile, place the onion and celery in a large saucepan with a little water or stock. Cook for 5 minutes or until tender but still firm.
Add the tomatoes, thyme, cayenne pepper, and eggplants to the saucepan. Cook for 15 minutes, stirring occasionally. Add the capers, olives, vinegar, sugar and cocoa powder and cook for 2 to 4 minutes.
Season with freshly ground pepper and add salt if you think you need it.
Divide between 6 bowls, garnish with the toasted almonds and chopped parsley and serve.

Fish

Salmon on salsa with black beans, corn and cumin

March 22, 2015February 8, 2016 Belinda

Now that Spring is here, I am trying to find lighter meals with interesting spices. This is a really super light meal and the salsa is divine eaten with salmon or just scooped up in tortilla chips. Don’t refrigerate it as the tomato will turn pulpy.

Serves 4

The Salsa
4 garlic cloves, minced
6 scallions, green parts chopped only
1 medium red onion, chopped medium fine
10 ripe plum tomatoes, diced, with juices and pips removed
1 x 14 oz can black beans, drained and rinsed
1 small tin of sweet corn niblets, drained
4 tbsp fresh lime juice
1 to 2 jalapeno peppers, seeded and chopped finely (I only use 1)
1/2 cup chopped fresh cilantro (coriander)
1 tbsp ground roasted cumin (I like to roast my own)
Salt and pepper to taste

For the salmon
4 salmon fillets, about 6 ounces each, skinned and boned
2 tbsp coarse grain mustard
3/4 to 1 tsp coarsely ground black pepper
2 to 3 tbsps olive oil

To serve
4 cilantro sprigs
4 lime wedges

In a large bowl, combine the garlic, scallions, red onion, tomato, corn, black beans, lime juice, jalapeno pepper, cilantro, cumin and salt and pepper to taste. Mix well, taste for seasoning, cover and set aside.

Pat the salmon fillets dry. Brush each side with the grainy mustard and sprinkle with the coarse pepper.
Heat a large skillet over medium high heat.Add the oil.
Saute the fish fillets for 4 to 5 minutes on each side- don’t overcook though, so keep an eye on it. The fish should be a little pink in the middle and very moist.

Spoon some salsa onto the plates, lay a salmon fillet on top and garnish with the cilantro sprigs and lime wedges.

Only 305 calories per serving!

Meat · Nuts · Poultry

Pesto chicken braise with cheesy dumplings

January 17, 2015February 7, 2016 Belinda

Oh my gosh, the BBC Food network has done it again! Divine and comforting.

Serves 4

2 tbsp olive oil
12-15 chicken thighs, skin removed, bone in (or boneless, skinless, if you prefer)
7 oz smoked bacon lardons, chopped prosciutto or chopped bacon
1 large onion, chopped
4 celery sticks, peeled and chopped
3 leeks, chopped
4 tbsp plain flour
7 fl oz white wine
2 pints chicken stock
2 bay leaves
8 oz frozen peas
5 oz sundried tomatoes in oil, drained
5 oz fresh pesto
small bunch basil, chopped

For the dumplings
5 oz butter
9 oz self-raising flour
4 oz parmesan, grated
2 oz pine nuts, lightly toasted

Heat the oil in a large casserole dish. Season the chicken with salt and pepper and brown it until golden on all sides – you might have to do this in batches – remove the chicken from the pan as you go and set aside.
Add the lardons to the pan and sizzle for a few mins, then add the onion, celery and leeks, and cook over a medium heat for 8-10 mins until the vegetables have softened. Stir in the flour, season and cook for a further 2 mins.

Gradually stir in the wine and allow it to bubble away, then stir in the stock. Return the chicken to the pan with the bay leaves and cover with a lid. Reduce the heat and simmer gently for 1½ hrs or until the chicken is tender.(Or you can put it in a 350 F oven for 1 1/2 to 2 hours) The stew can now be cooled and frozen if you’re making ahead. Just defrost thoroughly, then gently warm through back in the pan before continuing.

Heat oven to 400 F
Add the peas, sundried tomatoes, pesto and basil to the stew.

To make the dumplings, rub the butter into the flour until it resembles fine breadcrumbs. Mix in the grated cheese, season with salt and pepper and add about 4 to 5 fluid ounces of water, mixing with a cutlery knife to bring the crumbs together to form a light and sticky dough. Break off walnut-sized lumps and shape into small balls.
Roll the tops of the dumplings in the pine nuts so a few stick to the outside, then place the dumplings on top of the stew and scatter with any remaining nuts. Put the dish in the oven and bake for 25 mins until the dumplings are golden brown and cooked through. Serve with mashed potato or rice and a nice green salad.

Nuts · Pasta

Penne with brown butter, arugula, tomatoes and pine nuts

January 14, 2015 Belinda

This is a terrific recipe adapted from Giada de Laurentiis and is full of great textures and flavors. Although it’s a pasta dish, it’s really like a room temp pasta salad that’s light, tangy, easy to make and makes a great lunch for friends.

Dressing:
1/4 cup extra-virgin olive oil
1/2 tsp good Dijon mustard
1 large lemon, zested and juiced
2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1 large clove garlic, crushed

Pasta:
1 pound penne rigate pasta
1/2 stick (1/4 cup) unsalted butter, cut into 1/2-inch pieces, at room temperature
4 cups baby arugula
1 cup cherry or grape tomatoes, halved
1 cup grated Parmesan
1/2 cup toasted pine nuts
2 tablespoons capers, rinsed and drained

Firstly, toast the pine nuts by arranging them in a single layer on a baking sheet. Bake in a preheated 350 degrees F oven until lightly toasted, 6 to 8 minutes. Cool completely before using.

For the dressing: In a small bowl, whisk together the olive oil, lemon juice, mustard, crushed garlic, lemon zest, salt, and pepper until smooth. Set aside.

For the pasta: Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 8 to 10 minutes. Drain and reserve about 1 cup of the pasta water.

In a high-sided skillet, whisk the butter over medium heat until melted. Simmer until foamy. Continue to cook until the butter has a nutty aroma and turns a caramel color, 3 to 5 minutes. Remove the pan from the heat. Add the pasta, dressing, arugula, tomatoes, Parmesan, pine nuts, and capers. Toss until coated, adding the reserved pasta water, 1 tablespoon at a time to loosen the sauce, if needed. Transfer to a large bowl and serve.

Asian flavors · Gluten Free · Vegan · Vegetable sides · Vegetable-related

Dhal with spinach, tomatoes and coconut milk

January 13, 2015 Belinda

I get more excited about non-meat recipes these days than anything. I almost always choose non-meat dishes in restaurants as I find them so much more interesting than a lump of meat on a plate.
This is lovely just served with some boiled rice.

Serves 4

11 oz red lentils
1 heaped tsp freshly grated ginger
A handful of cilantro stalks finely chopped and leaves roughly chopped
14 fl oz coconut milk
15 oz tin of chopped tomatoes
3 tbsp sunflower oil
1 tsp ground turmeric
1/2 tsp ground cumin
½ tsp ground coriander
1 tsp of mustard seeds
1 red chile, seeded and finely chopped
8 curry leaves (fresh is best or dried)
4 oz baby spinach leaves
juice of 1 lemon
3 spring onions (scallions), finely sliced
salt and pepper

Put the lentils into a heavy-based pan with the ginger, cilantro stalks and a teaspoon of salt then pour over the coconut milk and about 21 fl oz of water. Bring to a gentle simmer and cook for 30 minutes, stirring frequently, adding the tomatoes after 10 minutes.

After 30 minutes the lentils will have broken down and will be thick and creamy. Then whisk until the mixture becomes smooth. If it is too thick then you can add a little more water. Leave to simmer gently while you get the spice mixture ready.

Heat the oil in a small heavy-based frying pan. Add the turmeric, cumin, ground coriander, mustard seeds, red chilli and curry leaves. Leave them to temper. The oil should be bubbling and the seeds popping. This will take about 30 seconds to 1 minute.
Stir straight into the lentils reserving 1 tablespoon. Be careful, as the mixture may spit a little. Whisk until well combined and then stir in the baby spinach, lemon juice and spring onions. Test for seasoning and put some salt and pepper in, it if it needs it, but it may not.

Ladle the dahl into bowls, then sprinkle over the cilantro leaves, reserved spices and spring onions to serve.

Nuts · Pasta

Pasta with cauliflower, raisins, saffron and pine nuts

December 27, 2014February 7, 2016 Belinda

I realize I have many cauliflower recipes and am happy to add yet another. Such a humble, unpretentious vegetable, the cauliflower, where the repertoire of flavor combinations is endless. Yet again, this Sicilian-style recipe is a must.

Serves 4

12 oz bucatini pasta or a one of your choice
1 small cauliflower,cut into florets
1/4 cup extra-virgin olive oil
1 tbsp raisins, soaked in warm water for 20 mins, drained
1 tbsp pine nuts, lightly toasted in a dry pan
2 salted anchovies, soaked in water for 1 hour,drained
2 cloves of garlic, thinly sliced
1 tomato, finely chopped
A good pinch of saffron strands (soaked in 1 tbsp warm water)
Approx 10 basil leaves, finely chopped
Salt and pepper to taste
To serve: Freshly grated pecorino cheese Toasted breadcrumbs (optional)

Fill a large (approx. 6 litre) heavy bottomed saucepan with water and bring to the boil. Add approx. 1 tbsp of salt.
Add the cauliflower to the boiling water and cook for a few minutes (they should still be crunchy). Drain the cauliflower and reserve the cooking water.
Add the olive oil to the pan and gently fry the garlic and finely chopped anchovies, till the anchovies have melted and the garlic is soft.
Next add the tomatoes, pine nuts, raisins and saffron.
Cook the mixture over a medium heat, stirring regularly, for about 5-6 mins.
Add the drained cauliflower to the pan and season with salt and black pepper.
Cover and cook (medium heat) for a further 5 mins, adding a couple of tablespoons of the cauliflower water occasionally, to stop the mixture from sticking.
Reduce the heat, then remove the lid and continue cooking while you prepare the pasta (stir the cauliflower regularly).
Using the cauliflower water, cook the pasta so it’s a little undercooked (a little harder than “al dente”).
Drain,leaving a little water clinging to the pasta, then add to the sauce. Mix well, then cover and cook over a low heat for a couple of minutes, or until pasta is completely cooked.
Finally add the chopped basil leaves and stir. 1
Toss the finished pasta with a little extra olive oil and serve with some grated pecorino.
You can also serve this pasta dish topped with some fried breadcrumbs instead of the cheese.

Gluten Free · Holiday Food · Salad · Vegan · Vegetable sides

Tomato and pomegranate salad

October 23, 2014 Belinda

My friend Rose put a huge bag of pomegranates on my car seat the other day when we were recording a score at Warner Brothers. She grows a lot of fruit and vegetables and we often chat about recipes and what’s in season. I give her our Seville oranges when they’re in season as she too loves to make marmalade. It’s fun to have musician friends who grow and cook their own food as we can exchange recipes and jars of homemade goodies on the sessions! Since receiving this lovely gift of pomegranates, I have been researching recipes that include them. This one is a jewel in every sense of the word. To look at and to eat. Highly healthy, tasty and beautiful.

1 1/3 cups red cherry tomatoes, cut into 1/4 ” dice
1 1/3 cups yellow cherry tomatoes, cut into 1/4″ dice
1 1/3 cups plum or tiger tomatoes, cut into 1/4″ dice
1lb medium vine tomatoes, cut into 1/4″ dice
1 red bell pepper, cut into 1/4″ dice
1 small red onion, finely diced
2 cloves garlic, crushed
1/2 tsp ground allspice
2 tsp white wine vinegar
1 1/2 tbsp pomegranate molasses
1/4 cup olive oil, plus extra to finish
1 large pomegranate, seeds removed (about 1 cup seeds)
1 tbsp small oregano leaves
salt

Mix together all the tomatoes, the red pepper and the onion in a large bowl and set aside.

In a small bowl, whisk together the garlic, allspice, vinegar, pomegranate molasses, olive oil and a scant 1/2 tsp salt until well combined. Pour this over the tomato mixture and gently mix.

Arrange the tomato mixture and it’s juices on a large, flat platter. Sprinkle the pomegranate seeds and oregano over the top.
Finish with a drizzle of olive oil and serve.