(recipe from asweetspoonful.com)
2 large fennel bulbs
2-3 Tbsp. olive oil
1 onion, thinly sliced
2 tsp. fennel seeds
Pinch of saffron threads
1/2 tsp. dried thyme
Finely chopped fennel stalks
Finely chopped fennel greens
3 cloves garlic, crushed
3 Tbsp. tomato paste
2 Tbsp. capers
1 1/2 cups vegetable stock (I used water)
Salt
Trim off the stalks and greens from the fennel bulbs and chop finely. Set aside. If the outer leaves of the bulbs look scarred, take a slice off the base and loosen them and set them aside for another use. Halve each bulb lengthwise and cut the halves into wedges about 1-2 inches thick. (Leave the core intact when slicing the fennel, as it's what really holds the slices together.)
Heat the olive oil in a wide saute pan over medium-high heat. When hot, add the onion and fennel seeds, crumble in the saffron and thyme, and then cook until the onions soften and the steam releases the color from the saffron, about 7-10 minutes. Add the fennel wedges and cook them until golden (even a little charred), turning them and the onions occasionally. Once they are well colored, add the chopped fennel stalks and greens, garlic, stir in the tomato paste and capers, and add the stock and 1 tsp. salt. Scrape the pan to release the juices, then cover and simmer until the fennel is tender, about 15-20 minutes.
Serve over a bed of cooked grains.
(Since I'm avoiding grains, I ate this soupy mixture with an egg cooked in it to round it out. I also just ate it as-is. The braised fennel is tender and has a sweet, anise-y flavor. Really unique dish.)
Sunday, June 15, 2014
Thursday, June 5, 2014
Dill Pickle Potato Salad
(recipe from Food52.com)
3 lbs. small potatoes, halved or quartered
1 jar leftover pickle brine, strained and divided
2 Tbsp. minced shallot
2 to 3 Tbsp. mayonnaise (I used Vegenaise, the low-fat kind without canola oil)
1 tsp. celery salt (I used celery seed)
2 Tbsp. chopped dill
1 tsp. ground coriander (optional)
Freshly ground black pepper and coarse salt, to taste
Set aside 1/2 cup of pickle brine. Strain the rest into a large pot, add enough water to boil your potatoes, and salt it well. Bring it to a boil, then add your potatoes. Cook for 12 to 15 minutes; your potatoes are ready when you can easily pierce them with a fork. Just be sure they don't turn to mush.
Drain the potatoes and immediately toss them with 1/4 cup pickle brine and the shallot. Set aside to cool.
Mix your dressing: combine mayonnaise, 1/4 cup pickle brine, celery salt, dill, salt, and pepper. Taste; add more salt and pepper if necessary, and toss in some coriander if you'd like. Once your potatoes have cooled, toss to combine. You can serve immediately, but the flavor is better after a night in the fridge.
(What a neat idea! The pickle brine makes the salad so tangy! I found the dressing to be a little watery, and would probably add a tad more mayo next time 'round.)
3 lbs. small potatoes, halved or quartered
1 jar leftover pickle brine, strained and divided
2 Tbsp. minced shallot
2 to 3 Tbsp. mayonnaise (I used Vegenaise, the low-fat kind without canola oil)
1 tsp. celery salt (I used celery seed)
2 Tbsp. chopped dill
1 tsp. ground coriander (optional)
Freshly ground black pepper and coarse salt, to taste
Set aside 1/2 cup of pickle brine. Strain the rest into a large pot, add enough water to boil your potatoes, and salt it well. Bring it to a boil, then add your potatoes. Cook for 12 to 15 minutes; your potatoes are ready when you can easily pierce them with a fork. Just be sure they don't turn to mush.
Drain the potatoes and immediately toss them with 1/4 cup pickle brine and the shallot. Set aside to cool.
Mix your dressing: combine mayonnaise, 1/4 cup pickle brine, celery salt, dill, salt, and pepper. Taste; add more salt and pepper if necessary, and toss in some coriander if you'd like. Once your potatoes have cooled, toss to combine. You can serve immediately, but the flavor is better after a night in the fridge.
(What a neat idea! The pickle brine makes the salad so tangy! I found the dressing to be a little watery, and would probably add a tad more mayo next time 'round.)
Quinoa Stuffed Tomatoes
(recipe from Whole Foods Market)
1 cup vegetable broth (I just used water)
1/2 cup quinoa
4 large ripe but firm tomatoes
1/2 small onion, diced
3 garlic cloves, sliced
6 oz. tempeh, diced
2/3 cup raisins
2 tsp. chopped fresh thyme (I used a smaller amount of dried thyme)
1/4 tsp. freshly ground black pepper
3 Tbsp. chopped fresh parsley
Bring the broth and quinoa to a boil in a small saucepan. Lower the heat, cover, and simmer until the water is absorbed and the grains are tender, 20 to 25 minutes. Meanwhile, slice the top off each tomato to expose the inside. Use a spoon to hollow out the pulp and seeds and place in a bowl. Chop the tomato tops and add to the bowl. Set bowl and tomato shells aside.
Preheat the oven to 400F. In a large skillet, combine onion and 2 Tbsp. water or oil. Cook over medium heat, stirring frequently, until onion begins to brown, about 6 minutes. Stir in garlic, tempeh, raisins, thyme, pepper and reserved tomato trimmings and cook, stirring frequently, until most liquid has evaporated, about 5 minutes. Stir in quinoa and parsley. Stuff tomato shells with quinoa mixture, mounding it on top, and place tomatoes in a casserole dish lined with parchment paper. Bake until tomatoes are soft and filling is just browed on top, about 15 minutes.
(While making this recipe, hollowing out the tomatoes, I wondered if it was going to be worth the work... It was! You may actually want to double it and make 8 stuffed tomatoes! The combination of the quinoa, tempeh, raisins with the tomato is lovely. And each tomato packs up nicely for lunch.)
1 cup vegetable broth (I just used water)
1/2 cup quinoa
4 large ripe but firm tomatoes
1/2 small onion, diced
3 garlic cloves, sliced
6 oz. tempeh, diced
2/3 cup raisins
2 tsp. chopped fresh thyme (I used a smaller amount of dried thyme)
1/4 tsp. freshly ground black pepper
3 Tbsp. chopped fresh parsley
Bring the broth and quinoa to a boil in a small saucepan. Lower the heat, cover, and simmer until the water is absorbed and the grains are tender, 20 to 25 minutes. Meanwhile, slice the top off each tomato to expose the inside. Use a spoon to hollow out the pulp and seeds and place in a bowl. Chop the tomato tops and add to the bowl. Set bowl and tomato shells aside.
Preheat the oven to 400F. In a large skillet, combine onion and 2 Tbsp. water or oil. Cook over medium heat, stirring frequently, until onion begins to brown, about 6 minutes. Stir in garlic, tempeh, raisins, thyme, pepper and reserved tomato trimmings and cook, stirring frequently, until most liquid has evaporated, about 5 minutes. Stir in quinoa and parsley. Stuff tomato shells with quinoa mixture, mounding it on top, and place tomatoes in a casserole dish lined with parchment paper. Bake until tomatoes are soft and filling is just browed on top, about 15 minutes.
(While making this recipe, hollowing out the tomatoes, I wondered if it was going to be worth the work... It was! You may actually want to double it and make 8 stuffed tomatoes! The combination of the quinoa, tempeh, raisins with the tomato is lovely. And each tomato packs up nicely for lunch.)
Saturday, May 24, 2014
Lentils With Carrots
(recipe from Cooking Light magazine)
3 cups water
3 cups finely diced carrot
1 cup dried small black, green, or brown lentils
1/4 cups minced fresh onion
1/2 tsp. salt
1 bay leaf
1 Tbsp. butter (I did not use)
Combine the first 6 ingredients in a saucepan; bring to a boil. Reduce heat, and simmer for 25 minutes. Drain. Stir in butter. Discard bay leaf.
(I did not drain, instead left it a little soupy and served over the celeriac puree (recipe follows). The bay leaf amps up the flavor.)
3 cups water
3 cups finely diced carrot
1 cup dried small black, green, or brown lentils
1/4 cups minced fresh onion
1/2 tsp. salt
1 bay leaf
1 Tbsp. butter (I did not use)
Combine the first 6 ingredients in a saucepan; bring to a boil. Reduce heat, and simmer for 25 minutes. Drain. Stir in butter. Discard bay leaf.
(I did not drain, instead left it a little soupy and served over the celeriac puree (recipe follows). The bay leaf amps up the flavor.)
Celeriac Puree
(recipe from Cooking Light magazine)
3 cups chopped leek
1 lb. peeled baking potato, cut into 2-inch pieces (about 3 cups)
1 lb. celeriac (celery root), peeled and chopped (about 3 cups)
2 Tbsp. butter (I used olive oil)
1/4 tsp. salt
Place the leek, potato, and celeriac in a stockpot; cover with water. Bring to a boil; cook 30 minutes or until very tender. Drain.
Place the leek mixture in a blender or food processor; process until smooth. Stir in butter and salt.
(So much better than straight mashed potato! The leek and celeriac give a light, grassy flavor. I suggest using a food processor - a little too much volume even for my Vitamix to handle in the blender.)
3 cups chopped leek
1 lb. peeled baking potato, cut into 2-inch pieces (about 3 cups)
1 lb. celeriac (celery root), peeled and chopped (about 3 cups)
2 Tbsp. butter (I used olive oil)
1/4 tsp. salt
Place the leek, potato, and celeriac in a stockpot; cover with water. Bring to a boil; cook 30 minutes or until very tender. Drain.
Place the leek mixture in a blender or food processor; process until smooth. Stir in butter and salt.
(So much better than straight mashed potato! The leek and celeriac give a light, grassy flavor. I suggest using a food processor - a little too much volume even for my Vitamix to handle in the blender.)
Saturday, May 17, 2014
Belgian Endive and Apple Salad
(recipe from Cooking Light magazine)
2 Tbsp. minced shallots
2 Tbsp. white wine vinegar
2 Tbsp. red wine vinegar
1/2 tsp. salt
1/2 tsp. black pepper (this seemed like a lot to me, so I used only 1/8 tsp.)
1 Tbsp. olive oil
1 Tbsp. walnut oil or olive oil
4 cups julienne-cut Golden Delicious apple (about 2 large)
3 heads Belgian endive, halved and thinly sliced lengthwise (about 4 cups)
2 Tbsp. chopped fresh parsley
Combine first 5 ingredients; add oils, stirring well with a whisk. Add apple, tossing well; cover and chill.
Combine apple mixture, endive, and parsley in a large bowl; toss well to coat. Serve immediately.
[Note: You can make the dressing early in the day and toss the apples with it to keep them from browning. Wait as long as you can to cut the endive because it discolors where touched with a knife.]
(A simple but delightful salad! I mixed the dressing and apples and kept them in a sealed container in the fridge for about a week. Then, when I wanted a salad, I sliced some endive, chopped some parsley, and mixed them with some of the apples and dressing for an individual portion. Really yummy. I also added some cubed avocado. Tangy and tart.)
2 Tbsp. minced shallots
2 Tbsp. white wine vinegar
2 Tbsp. red wine vinegar
1/2 tsp. salt
1/2 tsp. black pepper (this seemed like a lot to me, so I used only 1/8 tsp.)
1 Tbsp. olive oil
1 Tbsp. walnut oil or olive oil
4 cups julienne-cut Golden Delicious apple (about 2 large)
3 heads Belgian endive, halved and thinly sliced lengthwise (about 4 cups)
2 Tbsp. chopped fresh parsley
Combine first 5 ingredients; add oils, stirring well with a whisk. Add apple, tossing well; cover and chill.
Combine apple mixture, endive, and parsley in a large bowl; toss well to coat. Serve immediately.
[Note: You can make the dressing early in the day and toss the apples with it to keep them from browning. Wait as long as you can to cut the endive because it discolors where touched with a knife.]
(A simple but delightful salad! I mixed the dressing and apples and kept them in a sealed container in the fridge for about a week. Then, when I wanted a salad, I sliced some endive, chopped some parsley, and mixed them with some of the apples and dressing for an individual portion. Really yummy. I also added some cubed avocado. Tangy and tart.)
Friday, May 9, 2014
Salmon Moqueca
(recipe from Food52.com)
Fish and marinade:
1 1/2 lb. wild salmon fillets
28 oz. can of peeled whole tomatoes, undrained
1 onion, peeled and roughly chopped
1 cup cilantro, chopped
2 garlic cloves, cut in half
1 Serrano chile pepper, stemmed and cut in half (use the seeds, too, if you want your stew to be spicy)
1/4 cup lime juice
1 Tbsp. olive oil
1 tsp sea salt
Stew:
2 Tbsp. olive oil
1 large sweet potato, peeled and diced
1 zucchini, chopped
1 green pepper, chopped
1 red pepper, chopped
1/2 cup water (or fish stock)
3/4 cup organic whole coconut milk
1/2 cup minced green onion - for garnish
1/2 cup cilantro, chopped - for garnish
Place fish in a shallow non-reactive (non-metal) bowl. Combine the tomatoes, onion, cilantro, garlic, chile pepper, lime juice, oil and salt in a food processor fitted with the metal blade (or a blender). Process until smooth and pour over the fish. Allow to marinate for 30 minutes to 1 hour.
Heat olive oil in a large skillet over medium heat. Add diced sweet potato and cook for 10 to 15 minutes, adding a little water if needed so it doesn't burn, until softened. Add zucchini, green and red pepper and continue to cook until tender, about 5 to 7 minutes, again adding water to the pan, if needed. Add water and stir in coconut milk. Bring to a boil, reduce heat, and simmer 2 to 3 minutes.
Add fish and marinade and simmer for 10 to 15 minutes, or until fish flakes easily with a fork. Just before serving, stir in green onion and cilantro. Serve alone or over rice.
(Based on a traditional Brazilian fish stew. I enjoyed eating this over rice noodles. Interesting combination of flavors, with the salmon, tomatoes, sweet potatoes, and coconut milk. Makes a lot, and keeps well in the fridge.)
Fish and marinade:
1 1/2 lb. wild salmon fillets
28 oz. can of peeled whole tomatoes, undrained
1 onion, peeled and roughly chopped
1 cup cilantro, chopped
2 garlic cloves, cut in half
1 Serrano chile pepper, stemmed and cut in half (use the seeds, too, if you want your stew to be spicy)
1/4 cup lime juice
1 Tbsp. olive oil
1 tsp sea salt
Stew:
2 Tbsp. olive oil
1 large sweet potato, peeled and diced
1 zucchini, chopped
1 green pepper, chopped
1 red pepper, chopped
1/2 cup water (or fish stock)
3/4 cup organic whole coconut milk
1/2 cup minced green onion - for garnish
1/2 cup cilantro, chopped - for garnish
Place fish in a shallow non-reactive (non-metal) bowl. Combine the tomatoes, onion, cilantro, garlic, chile pepper, lime juice, oil and salt in a food processor fitted with the metal blade (or a blender). Process until smooth and pour over the fish. Allow to marinate for 30 minutes to 1 hour.
Heat olive oil in a large skillet over medium heat. Add diced sweet potato and cook for 10 to 15 minutes, adding a little water if needed so it doesn't burn, until softened. Add zucchini, green and red pepper and continue to cook until tender, about 5 to 7 minutes, again adding water to the pan, if needed. Add water and stir in coconut milk. Bring to a boil, reduce heat, and simmer 2 to 3 minutes.
Add fish and marinade and simmer for 10 to 15 minutes, or until fish flakes easily with a fork. Just before serving, stir in green onion and cilantro. Serve alone or over rice.
(Based on a traditional Brazilian fish stew. I enjoyed eating this over rice noodles. Interesting combination of flavors, with the salmon, tomatoes, sweet potatoes, and coconut milk. Makes a lot, and keeps well in the fridge.)
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