Lemon Garlic Pasta With White Beans and Arugula ~ Vegan

      

Lemon Garlic Pasta With White 

       Beans And Arugula ~ Vegan

Ingredients
Sauce
2/3 cup raw cashews
1 cup water
1/4 cup fresh lemon juice
2 Tbsp nutritional yeast
2 cloves garlic, peeled
1/2 tsp sea salt
1/2 tsp lemon zest

Pasta

12 oz pasta of choice, Penne Pasta works great 
2 Tbsp olive oil
4 cloves garlic, pressed or minced
1 (15 oz.) can cannellini beans, rinsed and drained (or sub chickpeas, but they’ll be more firm)
2 cups cherry or grape tomatoes, halved
1/4 tsp sea salt
6 cups baby arugula
For Serving optionalVegan parmesan cheese (or store-bought)

Directions:

Add cashews to a heat-proof bowl and cover with at least 2 inches of boiling water. Set aside to soak.

Pasta: Bring a large pot of well-salted water to a boil. Once boiling, add pasta, stir, and set a timer for the lower end of your package’s al dente recommendation. Proceed with the recipe while your pasta cooks.

Meanwhile, heat a large pot or Dutch oven over medium-low heat. Add olive oil and garlic and cook until fragrant and lightly sizzling — about 1 minute. Add the drained and rinsed beans, tomatoes, and salt and stir to combine. Then reduce to low heat, cover, and let simmer while you make your sauce.

Sauce: Drain the cashews and add them to a high-speed blender along with the other sauce ingredients (water, lemon juice, nutritional yeast, garlic, salt, and lemon zest). Blend on high until very smooth and creamy, scraping down the sides as needed. The sauce may seem thin but it will thicken once added to the pasta.

Pasta: Test your pasta for doneness and drain. Then add the arugula to the tomatoes/beans and stir to combine. Once the arugula has wilted, add in the cooked pasta and the cashew sauce and mix well. Turn the heat to medium-low and continue stirring until everything is nicely coated and the sauce begins to thicken slightly.

Serve warm garnished with vegan parmesan cheese, if desired. Leftovers keep for 3-4 days. Not freezer friendly.

Goulash Potato Ring ~ Gulasch Im Kartoffelrand

 Goulash Potato Ring

Gulasch Im Kartoffelrand 

2/3/2023  180,000 views on this Blog!  Thank you everyone!

Warming pork goulash served in a golden baked mashed potato ring - great presentation for a perennial favorite winter dish.

Ingredients

1-3/4 lbs pork tenderloin
2 tablespoons clarified butter 
1 lb red onions cut into 8 pieces each
salt and pepper
1 teaspoon paprika
1/2 teaspoon marjoram
1 small can tomatoes
2 green bell peppers diced
1/2 lb button mushrooms
1 cup meat stock
1 package instant mashed potatoes or mashed 

   Yukon Gold potatoes
1 egg yolk

Directions

Preheat oven to 400 degrees F.

Cut the pork into generous cubes. In a Dutch oven brown the meat in the clarified butter. Add the onions and season with salt, pepper, marjoram and paprika. Add the tomatoes and place in preheated oven for about 30 minutes. Remove from oven and add the bell peppers, mushrooms and meat stock. Put back into oven for another 20 minutes.

Prepare instant mashed potatoes as indicated on the package but using slightly less water. Place the potato mixture into an icing bag (or create your own from a plastic freezer bag by cutting out one of the corners). On a large round ovenproof serving platter create a ring with the mashed potatoes. Beat the egg yolk and brush it onto the potato ring. Place in oven for about 5 minutes to slightly brown the top of the potatoes. 

Fill the ring with goulash and serve.   Serves 4.

Truffle Mac And Cheese

Truffle Mac And Cheese

This earthy decadent Truffle Mac and Cheese is a mushroom lover’s dream. It’s easier than you think and can be made ahead- perfect for holidays and gatherings.

Ingredients:
16 ounces pasta- small shell or elbow (see notes)

Sauteed Mushrooms 

12–16 ounces mushrooms- cremini, shiitake, oyster, chanterelle, porcini, maitake, sliced or torn.
1/2 an onion, diced
2 tablespoons olive oil
3 tablespoons fresh thyme (divided) or sub 1 tablespoon dry thyme

Truffle Cheese Sauce

1/4 cup butter (or substitute-olive oil)
1/3 cup flour
4 cups whole milk (or sub 1/2 and 1/2 and water, or soy milk)
8 ounces gruyere- or white cheddar ( or a mix, about 3 cups shredded) please see notes.

1/4 cup pecorino cheese
1 teaspoon salt
1/2 teaspoon pepper
1 teaspoon dijon mustard ( or sub-yellow mustard powder)
pinch nutmeg
Truffle oil to taste 1-3 tablespoons

Crispy Topping 

3/4 cup panko
1/4 cup pecorino or parmesan
1 tablespoon truffle oil

Optional: 2 handfuls chopped spinach

Directions
Preheat oven to 375F.

Cook pasta: 

Bring a large pot of salted water to boil and cook pasta according to the directions on the package. Cook to al dente. Drain and rinse in cold water, and place this back in the same pot, and coat with a little olive oil to prevent sticking.

Saute Mushrooms: 

Simultaneously, saute the mushrooms and onions in an extra-large skillet with olive oil, over medium heat, stirring occasionally. Season them with salt and pepper and add 1 tablespoon of fresh thyme (or 1 teaspoon dry).

Crispy Topping: 

In a small bowl, mix the panko with ¼ cup pecorino cheese, and olive oil (or use more truffle oil) and remaining thyme.

Make the creamy truffle cheese sauce 

(You can do this also at the same time if you feel confident). Heat butter over medium heat and let it get golden (like brown butter) lower heat if need be. Once it smells deliciously nutty, whisk in the flour and cook for one minute. Add 1 cup of milk, and whisk over medium heat until it thickens noticeably. Whisk in remaining milk, and continue to heat, whisking often to almost a simmer,stirring so the bottom doesn’t burn. Once hot, lower heat to low- stir in the gruyere cheese, pecorino, salt, pepper, dijon and 1 tablespoon fresh thyme ( or 1 teaspoon dry). Whisk until the cheese is completely incorporated and you have a smooth, creamy sauce. Turn off the heat and stir in truffle oil to taste. As all are different, start conservatively adding more as you like. Adjust salt– you want this to taste rich and slightly salty as the pasta will soak much of this up.

Combine: Pour the creamy Truffle Cheese Sauce over the drained pasta in the pot. Stir in 2/3rds of the sauteed mushrooms (saving some for the top). Stir in a handful or two of chopped spinach if you like-somehow this always makes me feel better- up to you. 😉

Taste. Adjust salt, pepper and truffle oil.

Assemble: Pour into a buttered 9 x13-inch baking dish. Sprinkle with the panko mixture.

Bake uncovered in a 375F oven for 15 minutes, add remaining mushrooms to the top, and continue baking until bubbly and golden, another 10-15 minutes.

Notes:
If you like extra creamy Mac and cheese, reduce the pasta down to 12-14 ounces (versus the full pound).

Pre-grated cheese often contains anti-caking agents which can make the bechamel sauce grainy. I grated the gruyere in my food processor and the pecorino in the picture was freshly grated by our local market.

If making this vegan– to add more depth to the truffle cream sauce, consider adding miso paste, nutritional yeast or mushroom powder.

Cassoulet

Cassoulet

This casserole always emphasizes pork in the form of sausage, ham, pancetta or bacon and also variously includes duck, goose, chicken, lamb or mutton. The crust of bread crumbs on top adds crispy texture and flavour.
Ingredients
1 lb (500 g) Great Northern white beans
8 Confit Chicken Thighs (recipe follows)
1 lb (500 g) fresh pork shoulder or thick loin chops
1 lb (500 g) fresh or cured garlic sausage
2 tbsp (30 mL) olive oil, preferably oil from confit chicken
1½ cups (375 mL) small-diced yellow cooking onions, about 2 medium
1½ cups (375 mL) small-diced celery, about 2 large stalks
1½ cups (375 mL) small-diced carrots, about 2 medium
1 tbsp (15 mL) minced garlic, about 2 to 3 large cloves
1 cup (250 mL) dry white wine
3½ cups (875 mL) combination of confit chicken juices and chicken broth
½ cup (125 mL) tomato sauce or 2 tbsp (30 mL) tomato paste
1 tbsp (15 mL) finely chopped fresh thyme or 1½ tsp (7 mL) dried
1 large bay leaf
Bread Crumbs
4 cups (1 L) coarse fresh crumbs (see TIP this page)
¼ to ⅓ cup (60 to 80 mL) melted butter

Directions:
Place beans in a large bowl; generously cover with water. Let soak overnight; drain and discard soaking water just before using.

Remove and discard skin, bones and clinging chicken fat from confit thighs; keep meat in large chunks.

Preheat oven to 325°F (160°C).

Cut pork into 1-inch (2.5-cm) cubes. Cut sausage into 1-inch (2.5-cm) lengths.

In a large Dutch oven that can go into the oven, heat oil until hot, over medium heat. Add pork cubes all at once; sauté 8 to 10 minutes or until nicely browned. Remove; set aside.

To fat already in pan, add sausage all at once; sauté 8 to 10 minutes or until nicely browned. Remove; set aside.

To fat already in pan, add onion, celery and carrots all at once; sauté 8 to 10 minutes or until lightly cooked. Stir in garlic; cook 1 minute or until fragrant. Add wine; increase heat to medium-high and briskly boil until wine is reduced by half.

Add broth and tomato sauce to pot. Stir in drained beans plus pork, sausage and thyme. Gently fold in confit chicken pieces; tuck in bay leaf. Heat until mixture is just beginning to bubble; do not boil.

Cover and place in oven for 1½ hours. Stir bread crumbs with melted butter. Uncover and scatter buttered bread crumbs overtop. Bake another ½ hour.

Serve in pasta bowls or shallow soup dishes. Accompany with fresh baguette slices for sopping up delicious sauce and a tossed salad lightly dressed with vinaigrette.

Covered, cassoulet keeps well when promptly refrigerated, for 3 or 4 days, however loses some quality when frozen. A splash of hot broth in the serving bowl bottom restores slightly soupy texture to reheated cassoulet.

TIP Coarse fresh bread crumbs: Cut a day-old baguette or ciabatta into chunks, leaving crust attached. Whirl in batches, pulsing in food processor until broken up and large crumbs have formed. Any extra crumbs can be frozen for use in another recipe.
Makes 10 to 12 servings

Confit Chicken Thighs

Long slow cooking produces very tender and flavourful results. Here, chicken thighs bake covered in fat for hours at a very low temperature. The result is incredibly moist and savoury chicken that can be chunked and tucked into a cassoulet or made into pulled shreds to stir into a risotto or pasta.
Ingredients:
8 chicken thighs, skin-on and bone-in only
1 tsp (5 mL) fine sea salt
1 tbsp (15 mL) minced garlic, about 2 to 3 large cloves
1 tbsp (15 mL) finely chopped fresh thyme leaves
½ tsp (2 mL) freshly ground black pepper
2 cups (500 mL) olive oil

Directions:
Place thighs, skin-side down, snugly in a single layer in an 8 x 8-inch (20 x 20-cm) or 7 x 11-inch (18 x 28-cm) glass baking dish. Tuck excess skin to thigh sides, exposing flesh.

Mix salt with garlic, thyme and black pepper. Distribute evenly over chicken; rub in slightly. Cover with plastic wrap; refrigerate overnight.

Preheat oven to 200°F (100°C).

Discard plastic wrap. Leaving chicken in dish, pour oil over thighs so they are submerged. Cover dish tightly with foil.

Bake in centre of oven for 10 to 12 hours. Gently using tongs, remove chicken to another dish; cover and chill. Cool cooking liquid slightly; strain. Separate fat and juice; refrigerate juice to use in cassoulet.

Refrigerate fat separately; it keeps well for a week or 2 in the refrigerator, or portion into small containers and freeze. Use this savoury oil in other recipes (including Cassoulet) from sautéed meat and potatoes to stir-fries and soups.

To use chicken, scrape off skin and visible fat; discard. Gently remove thigh meat from bones, keeping it in large chunks. Confit chicken has a rosy colour, but is fully cooked. Cover and refrigerate to use in cassoulet. Use within 3 days or freeze.   Makes 8 thighs

Grilled Lamb Chops With Tomato, White Bean Salad And Anchovy Butter

Grilled Lamb Chops with Tomato, 

White Bean Salad, & Anchovy Butter 

White beans soak up all the fresh herbal flavours of this salad and provide a solid side for the savoury grilled lamb. It’s a wonderful light meal for a relaxed alfresco dining on a warm summer evening 

 Serves 4 to 6 

Ingredients:

Anchovy Butter
1/2 cup (125 mL) unsalted butter, softened
1 tbsp (15 mL) anchovy paste
1 tbsp (15 mL) chopped parsley
1 tbsp (15 mL) lemon juice

White Bean Salad
1 tbsp (15 mL) grainy mustard
2 tbsp (30 mL) lemon juice
1/2 cup (125 mL) extra virgin olive oil
Kosher salt and freshly ground black pepper to taste
2 cups (500 mL) cherry tomatoes, halved
1 can (340 g) white kidney beans, drained, rinsed
2 cups (500 mL) baby arugula
1/4 cup (60 mL) roughly chopped parsley
1/4 cup (60 mL) fresh oregano leaves
1 small red onion, finely diced, about 1/2 cup (125 mL)
1/2 cup (125 mL) green olives, pitted, coarsely chopped

Lamb Chops
12 lamb loin chops, about 4 oz (115 g) each
3 tbsp (45 mL) olive oil
2 cloves garlic, finely minced
Kosher salt and freshly ground pepper to taste

Directions:
For the anchovy butter, mix all ingredients in small bowl until well-combined. Cover and refrigerate up to 2 weeks. Serve at room temperature.

For the salad, whisk grainy mustard, lemon juice, olive oil, salt and pepper in a medium-size bowl until combined. Set aside.

Place tomatoes, beans, arugula, parsley, oregano, onion and olives in large bowl. Pour in dressing and toss to combine. Cover and refrigerate while grilling lamb.

For the lamb, rub chops with olive oil and garlic. Season with salt and pepper.

Preheat grill to very hot, about 450°F (232°C).

Cook lamb chops until well-browned and an internal temperature of 130°F (54°C) is reached, 3 to 4 minutes per side. Remove from grill and let rest for 5 minutes.

Serve lamb chops on warmed plates, adding a little salad on the side. Top each lamb chop with a dollop of anchovy butter.
Serves 4 to 6

Wine Pairing:  Sauvignon Blanc.

Scallop Tiradito

                                

Scallop Tiradito

Preservative-free scallops are sweeter and more flavourful than “wet” (aka “preserved”) scallops and are the only kind you should eat raw. A good fishmonger should have these available—ask for “dry-pack” scallops, and yes, it’s totally ok to buy them frozen if that’s what they’ve got. They should be ivory-coloured instead of white, and, if fresh, sticky (not slippery) and smelling of the sea. Once you’ve scored them you’re done with the hard work. This beauty takes seconds to make and is perfect ice-cold-beer food. For the ginger juice, squeeze grated ginger between your fingertips over a measuring spoon—keep the juice and discard the pulp.    
Ingredients:
1/2 habanero pepper, ribs and seeds removed
1 tsp (5 mL) chopped garlic
Pinch fine sea salt
2 tsp (10 mL) ginger juice (see note above)
Juice of 1 large chilled lemon, strained
Juice of 2 chilled limes, strained
6 large dry-pack scallops, chilled (see note above)
1 mini cucumber, sliced very thinly
2 tsp (10 mL) extra virgin olive oil
2 chilled passion fruit, halved
Maldon salt
Small handful cilantro leaves
Plantain chips to serve 

Directions:

Place a lipped plate or platter in the fridge while you’re doing your prep.

Combine the habanero and garlic on a cutting board and finely chop. Add a pinch of salt and work mixture into a smooth paste by smashing and dragging it against cutting board with the side of your chef’s knife. Add this to a small bowl along with ginger juice, lemon and lime juices. Put bowl in fridge and take out platter.

Cut each scallop into four thin coins. Arrange on platter along with cucumber slices. Pour lemon Citra hops deliver bright notes of lemon zest and a gentle bitterness to this pale ale, just right for balancing the light sweetness of the scallops. juice mixture over and drizzle with olive oil. Spoon passionfruit pulp overtop, season with Maldon salt, and scatter with cilantro. Serve with plantain chips while the scallops and dressing are still nice and cold.  Serves 4 to 6

Grand Vegan Paella

Grand Vegan Paella

A vegan take on Spain’s regal rice dish, this fragrant paella will bring the same wow factor to the table as any holiday roast. It requires a proper paella pan, but it will feel like a wise investment after the first bite. If you can’t find Spanish bomba rice—it’s worth seeking out—use arborio rice instead and reduce the vegetable stock to 5 cups (1.25 mL).6 cups (1.5 L) vegetable stock, preferably homemade.

Ingredients:
Large Pinch of Saffron
1/4 cup (60 mL) extra virgin olive oil
2 onions, finely chopped
1 red pepper, finely chopped
6 cloves garlic, minced
2 tsp (10 mL) chopped thyme
1 teaspoon paprika
1 teaspoon smoked paprika
2 tablespoons tomato paste
S&P to taste
2 cups bomba rice 1/4 cup (60 mL) extra virgin olive oil
1 medium zucchini, halved lengthwise, sliced 1/2 inch (1 cm) thick
6 oz (170 g) green or runner beans, cut into 2-inch (5-cm) lengths
1 cup (250 mL) cooked white kidney beans
4 jarred piquillo peppers, drained, dried, cut into strips, at room temperature
4 canned artichoke hearts, drained, dried, quartered, at room temperature
1 tbsp (15 mL) chopped flat-leaf parsley
Lemon wedges for serving

Directions:
Preheat oven to 425°F (220°C).

Place stock and saffron in a medium saucepan over low heat. Season 
with salt.

In a 14- to 16-inch (35- to 40-cm) paella pan, heat oil over medium heat. Add onions and red pepper. Cook, stirring occasionally, until soft and lightly brown, about 20 minutes. Add garlic and cook for 2 minutes. Add thyme and spices. Cook 1 minute. Add tomato paste. Cook, stirring constantly, 3 minutes. Season with salt and pepper.

Stir in rice to coat evenly in onion mixture then stir in zucchini, green beans and kidney beans. Pour in the stock. Raise heat to medium-high and turn burner closest to pan on medium-high as well. Carefully slide pan to be on both burners. When it comes to a boil, move the pan around occasionally to cook evenly. Do not stir, but occasionally move zucchini and green beans around with tongs so they are evenly distributed. When liquid is at the level of rice, after 7 to 8 minutes, carefully transfer the pan to the middle rack of the oven. Bake until liquid has been absorbed, 15 to 17 minutes.

Remove pan from oven and arrange piquillo peppers and artichokes overtop. Cover with foil and let stand 5 minutes. Remove foil. Sprinkle with parsley. Serve with lemon wedges. Serves 6 to 8                       

Red Beans And Rice ~ New Orleans Classic

Red Beans And Rice

This is a pressure cooker spin on the New Orleans classicl  Pressure cookers have a special way with dried beans, cooking even unsoaked beans quickly and evenly, so that the beans become creamy but retain their shape. Here, you want the beans to be very soft, so that the stew is thick, not brothy. “Monday red beans” are traditionally flavored with a leftover pork bone, so you can use one instead of a ham hock, if you like. If you have a favorite Cajun or Creole seasoning blend, use 1 heaping tablespoon of it in place of the sage, cayenne, garlic, onion and paprika, and taste before adding any salt, since seasoning blends vary in salinity.
Ingredients:
2 tablespoons vegetable oil
1 large yellow onion, finely chopped
Kosher salt and black pepper
3 celery stalks, finely chopped
1 green bell pepper, finely chopped
10 garlic cloves, finely chopped
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon sweet paprika
½ to 1 teaspoon ground cayenne, to taste
½ teaspoon ground sage (optional)
1 pound dried red kidney beans (no need to soak)
12 ounces smoked pork sausage, preferably Andouille, sliced into 1-inch-thick coins
1 smoked ham hock (about 10 ounces)
3 dried bay leaves
3 fresh thyme sprigs or 1 teaspoon dried thyme
Cooked rice, for serving
Sliced scallions, for serving
Louisiana-style hot sauce, for serving

Directions: 

Turn on the sauté setting of a 6- to 8-quart electric pressure cooker and heat the oil. Add the onion, season with salt, and cook, stirring occasionally, until limp and translucent, 6 to 8 minutes. Add the celery and bell pepper, and cook, stirring occasionally, until softened, 5 to 8 minutes. Add the chopped garlic, garlic powder, onion powder, paprika, cayenne and sage (if using); grind in a generous amount of black pepper and add 3/4 teaspoon salt. Stir well to combine all the ingredients, then turn off the sauté setting.

Add the beans, sausage, ham hock, bay leaves, thyme and 5 1/2 cups water. Scrape the bottom of the pot to loosen any browned bits. Cook on high pressure until the beans are creamy, 50 minutes to 1 hour.

Turn off the pressure cooker and allow the pressure to reduce naturally for 10 minutes, then release the remaining pressure manually and open the lid. Taste the beans to make sure they are tender, and add salt and cayenne to taste. Using a fork, mash some of the beans against the side of the pressure cooker to make the mixture creamy; you can turn on the sauté setting and let the mixture bubble for a few minutes to thicken, if you like, but it will also continue to thicken as it sits. Discard the bay leaves and thyme sprigs, and pick the meat off the ham hock if you like. Top the beans with hot cooked rice and scallions; serve with hot sauce.

Tuscan Artichoke Heart Gumbo ~ Vegan

 

Tuscan Artichoke Heart Gumbo

Mississippi Vegan: Vegan Adventure Cooking Experience

Ingredients:
2 cups chopped onion
2 cups chopped celery1 1/2 cups chopped green bell pepper
1/2 cup diced red bell pepper
1/2 cup minced garlic
8 cups vegetable or mushroom broth
One 14.5 ounce can fire-roasted diced tomatoes
1 cup diced fresh tomatoes
1/2 cup red wine
1 tablespoon tamari
1 tablespoon tomato paste
1 tablespoon red wine vinegar
2 tablespoons + 1/2 cup chopped fresh parsley
2 tablespoons chopped fresh oregano
1 tablespoon chopped fresh thyme
1 tablespoon minced hot pepper (optional)
1 teaspoon stone-ground mustard
1 cup light olive oil
1 1/4 cups 00 flour
6 to 8 bay leaves 

1/2 cup green onions plus more for garnish
3 cups chopped artichokes
3 cups sliced mushrooms + seasonal mushrooms
Sea salt and freshly ground pepper
1 to 2 cups filtered water
3 to 4 cups cooked rice, for serving
Spices
1/2 cup nutritional yeast
1 tablespoon onion powder
1 tablespoon garlic powder
1 teaspoon dried oregano
1 teaspoon dried parsley
1 teaspoon dried thyme
1 teaspoon smoked paprika
1 teaspoon smoked or plain sea salt
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon dried ground sage
1/2 teaspoon dried ground cumin
1/2 teaspoon ground white pepper
1/2 teaspoon freshly cracked black pepper

Directions:

In a bowl, combine the onion, celery, bell peppers and garlic.  Remove 1 1/2 cups of mixture and transfer to a separate bowl.  You will add this at the end.)  Set both bowls aside.

In a large bowl, mix together the broth, canned tomatoes, fresh tomatoes, wine, tamarind, tomato paste, vinegar, 2 tablespoons of the parsley, oregano, thyme, hot pepper and mustard, set aside.

To make the roux:  In a large clean, well-greased cast-iron skillet (be sure to wipe any oil over medium-high heat.  Once it is hot, add then add the flour and stir woith a large wooden spatula, until it is well combined.  Reduce the heat to medium and continue stirring the roux is dark brown, 15 to 20 minutes.  The goal here is to toast the flour and oil while preventing the mixture from burning.  You do this by constantly moving the flour and oil mixture constantly.  If you stop for  only a moment, the roux will burn and you will have to start over.

Reduce the heat to medium-low and add the larger amount of the onion mixture (not the reserved amount).  Continue cooking, stirring constantly, until the vegetable are soft, 5 to 7 minutes.

Add the spices and mushrooms, if using, and mix well.  Cook for another 5 minutes, stirring frequently, toasting all of the spices.  Now you have the base of your gumbo.

Transfer the base to a large stockpot.  Add the broth mixture and bay leaves.  Mix well and bring to a boil, stirring often to prevent the bottom from burning.   Once at a boil, reduce the heat to low and simmer for 40 minutes, stirring occasionally to reduce and thicken the gumbo.

Add the green onions, vegetables, the remaining parsleyand the reserved onion mixture.  If desired, add 1 to 2 cups water to loosen the gumbo.  Simmer for another 20 minutes.  Give the gumbo a taste and season with sal and pepper as needed.  Feel free to add more pepper flakes at this point to make it spicey as well.

To serve, ladle the gumbo into serving bowl, removing any bay leaves.  Add a small scoop of cooked rice on top and garnish with chopped parsley and green onions.

Healthy Vegetables and Roast Chicken

Healthy Vegetables and Roast Chicken

Ingredients:

2 chicken breasts, cut into 1-inch pieces
¾ cup yellow onion, chopped
1 small zucchini, chopped
1 ½ cups multicolored bell peppers, chopped
1 cup broccoli florets
1 cup tomatoes, chopped
2 tablespoons of olive oil
½ teaspoon paprika
2 teaspoons Italian seasoning
½ teaspoon of salt
½ teaspoon black pepper

Directions:

Preheat the oven to 400*

Spray a rimmed baking sheet with nonstick spray

Place the cut chicken on the baking sheet

Place all the cut vegetables on the baking sheet with the chicken

Sprinkle seasonings over cut vegetables and chicken

Mix chicken and vegetables to combine all ingredients and seasonings

Put in the oven and cook for 25 to 30 minutes.

Check that the chicken is well cooked, if not, roast it for another 5 to 10 minutes  Test vegetables for doneness.

Enjoy!

Coriander Almond-Crusted Halibut With Orange, Artichoke & Olive Salad

Coriander-Almond-Crusted Halibut  

With Orange, Artichoke & Olive Salad

This dish gives a slight nod to the exotic flavors of Morocco—oranges, olives and spices. Together, the halibut and salad taste magnificent and look beautiful on the plate.
Ingredients:
1 tbsp (15 mL) coriander seeds
½ tsp (2 mL) fennel seeds
¼ cup (60 mL) raw (untoasted) almond slivers
1 tbsp (15 mL) fresh mint, coarsely torn
1 orange, peeled and cut into segments
1 jar (170 mL) artichoke quarters, drained
¼ cup (60 mL) pitted Kalamata olives, coarsely chopped
1/4 cup (60 mL) olive oil, divided
Salt
4 pieces (each 5 oz/150 g) halibut fillet, skinless
Pepper
Directions:
In an electric coffee grinder or small food processor, grind together the coriander, fennel and almonds to form fine crumbs (do not over-grind or they will become a paste). Place crumbs on a plate.

Preheat oven to 350°F (180°C).

In a small bowl, stir together the mint, orange segments, artichokes, olives and 2 tbsp (30 mL) oil. Season with salt to taste and set aside.

In a large nonstick skillet, heat remaining 2 tbsp (30 mL) oil over medium-high heat. Season halibut with salt and pepper and gently press each piece (flesh side) into crumbs to coat well. Place crumb-side down in oil and cook until golden and the almonds are toasted, about 2 minutes. Turn over and brown the second side for 1 minute. Place seared fish in preheated oven (on a baking sheet, or still in pan if it is ovenproof) until fish is just cooked through, about 7 to 9 minutes depending on thickness.

Divide the orange salad between 4 plates and top each with a piece of halibut.    Serves 4

Italian Cannellini Beans With Braised Pork Shoulder & Bitter Greens

Italian Cannellini Beans with Braised 

Pork Shoulder And Bitter Greens

You could call this an easy cassoulet, but it is much better than that. Make sure you get the Italian cannellini beans as they have excellent taste and texture. In a pinch you can use white kidney beans, but I find they take longer to cook. I have also used navy beans, which are not Italian but have lots of flavour, too. Using a mixture of bitter greens gives a real oomph to the dish.

Ingredients:

2 cups (500 mL) dried white cannellini beans
4 slices lemon, ¼ inch (5 mm) thick, seeds removed
6 sprigs rosemary
1 dried red chili pepper
2 lbs (1 kg) pork shoulder, cut in approximately 2 inch (5 cm) cubes
Salt and freshly ground pepper
1 tsp (5 mL) chopped fresh rosemary
3 tbsp (45 mL) olive oil
2 cups (500 mL) chopped onions
1 tbsp (15 mL) chopped garlic
1 tbsp (15 mL) slivered fresh sage leaves
2 cups (500 mL) chicken stock
8 cups (2 L) sliced bitter greens such as dandelion, arugula, kale or mustard greens

Directions:

Cover beans with water by 2 inches (5 cm) and soak overnight. Drain and rinse.

Place in a pot and cover with 2 inches (5 cm) fresh water. Add lemon slices, rosemary sprigs and dried chili. Bring to a boil, then reduce heat and simmer for 45 minutes to 1 hour or until beans are mostly softened but still have some bite. They will continue cooking with the pork. Drain, reserving beans and cooking liquid separately. Remove and discard lemon slices, rosemary and chili.

Preheat oven to 275°F (140°C).

Season pork with salt, pepper and chopped rosemary. Heat oil in a large ovenproof casserole. Working in batches, sear pork 1 to 2 minutes per side or until browned. Remove to a plate and reserve. Remove all but 2 tbsp (30 mL) fat from pan. Reduce heat to medium and add onions. Cook for about 5 minutes or until softened. Add garlic and sage and continue to cook until garlic is softened, about 1 more minute. Add stock and 1½ cups (375 mL) of reserved bean cooking liquid and bring to boil. Stir in pork and beans. Bring back to boil and cover.

Place in oven and bake, covered, for 2½ to 3 hours or until pork is tender and beans are very soft. Raise heat to 350°F (180°C). Stir in sliced greens. Uncover and bake for another 20 to 25 minutes or until greens are softened.

Serves 6

 

Harissa Beef Kebabs With Herbed Couscous

Harissa Beef Kababs With Herbed Couscous

Ingredients
2 Top Sirloin steaks ‒ trimmed and cut into 1 1/2 inch cubes
2 large red and yellow peppers ‒ cut into 1 1/2 inch cubes
2 red onions ‒ cut into 1 1/2 inch cubes
8-10 wooden skewers or metal skewers
(soak bamboo skewers in water for 30 minutes before using)

Marinade:
1/2 cup Harissa paste ‒ Mina’s brand is my favorite
3 garlic cloves ‒ minced
1/4 cup olive oil
2 T lemon juice
Salt and pepper
Couscous
Olive oil
2 cups pearled couscous
2 1/2 cups water or stock
1 tsp salt
1/2 cup mixed herbs ‒ parsley, chives, cilantro, mint and dill ‒ chopped
1/4 cup preserved lemon or 2 tablespoons lemon zest
2 T lemon juice
Salt and pepper

Directions:

Prepare meat and vegetables, cutting into cubes. Prepare marinade. In a large bowl toss steak, peppers and onions with 1/3 cup marinade and coat well. Cover and let marinate on the counter for 30-45 minutes. Reserve remaining marinade for serving.

To prepare the couscous, heat 1 tablespoon olive oil in a medium pot, add couscous, stirring to coat until toasted about 1-2 minutes. Add water/stock and salt. Bring to a boil, reduce heat to low, cover and simmer until couscous is tender about 8-10 minutes. Remove from heat and transfer to a serving bowl. Fluff with fork and let cool. Stir in 2-3 tablespoons olive oil. Just before serving add herbs, preserved lemon, lemon juice, salt and pepper. Taste and adjust seasoning as needed.

Thread each skewer with meat, peppers and onion and repeat to fill skewer. Repeat on all skewers ensuring not to overcrowd each skewer. Brush with marinade from bowl. Grill kebab on a preheated grill 8-10 minutes turning each kebab every 2 minutes until browned all sides. Transfer to serving platter. Serve with couscous and garnish with lemon wedges and remaining reserved fresh marinade sauce. Serves 4-6.

Serve with Malbec and or Zinfandel Wine

Fine Herbs Fondue

Fine Herbs Fondue

There’s no better way to bring people together than over a table of delicious communal dishes—with a touch of interactivity thrown into the mix. A burbling pot of decadent cheese fondue tweaked with the freshness of herbs makes for a fun, dippy dinner.  Serve with Warm Lentil Salad Recipe.

Ingredients:

For Dipping
1 large baguette, sliced or ripped into bite-sized pieces
1 ½ lbs (680 g) baby potatoes, boiled and cooled
1 cup (225 mL) classic cornichons (sour, not sweet), drained
1 bunch radishes, trimmed and halved
8 oz (225 g) cremini mushrooms, trimmed and halved
4 links favourite sausage, grilled or roasted and sliced

Fondue
3 cups (750 mL) good dry white wine
2 lbs (905 g) shredded Gruyère cheese
1 ½ lbs (680 g) shredded Emmenthal cheese
1 tbsp (15 mL) cornstarch
1 garlic clove, sliced in half
1 tbsp (15 mL) finely chopped chives
1 tbsp (15 mL) finely chopped parsley
1 tbsp (15 mL) finely chopped tarragon

Directions: 

Prepare your dipping ingredients on platters so that they’re ready to go when the fondue is. Place baguette pieces in a basket for easy access.

Set up your fondue pot in the middle of the table, making sure it’s fuelled up.

To make fondue, pour wine into a large heavy saucepan on medium-high heat. In a bowl, toss shredded cheeses with cornstarch. Just before wine comes to a boil, gradually add cheese to the wine, about ½ cup (125 mL) at a time, stirring continuously with a wooden spoon, until each addition of cheese has melted. Keep going until all the cheese has been added and fondue is smooth. Never let the fondue come to a boil. Reduce heat to low.

When ready to serve, rub fondue pot with half garlic clove. Discard clove. Stir herbs into fondue, and pour the fondue into fondue pot. Encourage your guests to skewer nibbles and bites of bread, and joyfully dip away.

Serves 8

Pork Tenderloin With Passion-Fruit Glaze

Pork Tenderloin With 

Passion-Fruit Glaze

A perfect sauce to bring out the sweetness of the pork. It is also good with veal chops and chicken. Fresh passion-fruit is available at many grocery stores.  Goya produces frozen Passion-Fruit Juice.

Ingredients:

1 tsp (5 mL) ground fennel
1 tsp (5 mL) ground coriander
¼ tsp (1 mL) cinnamon
Salt and freshly ground pepper
1 lb (500 g) pork tenderloin
2 tbsp (30 mL) olive oil
Pulp of 1 passion-fruit
⅓ cup (80 mL) late harvest Vidal*
1 cup (250 mL) chicken stock
Pinch red pepper flakes
2 tbsp (30 mL) balsamic vinegar
1 tbsp (15 mL) brown sugar

Garnish
2 tsp (10 mL) chopped fresh parsley

Directions:
Combine fennel, coriander and cinnamon. Season with salt and pepper. Sprinkle spice mixture over pork.

Heat oil over medium-high heat in a skillet large enough to hold pork, or cut the meat into large sections to fit into the pan. Sear pork on all sides until browned, about 2 minutes a side. Remove pork to a plate.

Add passion-fruit pulp, late harvest Vidal, stock, pepper flakes, vinegar and sugar. Bring to a boil and return pork to pan. Reduce heat to medium-low. Cover skillet and cook tenderloin for 10 to 12 minutes, or until a touch of pink is left in the centre.

Remove pork and let rest 5 minutes.

Bring liquid in pan to a boil, then reduce heat to low and simmer for 5 to 7 minutes, or until thickened.

Slice pork and drizzle with sauce. Garnish with chopped parsley. Serve with rice and beans or wild rice.  Serves 4

Late Harvest Vidal:  Product of LCBO,  Bright yellow gold colour; floral aromas of fresh peach, peach jam, fig and citrus; sweet with ripe fruit flavour; well-balanced by medium lemon acidity; rich and luscious without being too cloying wine.

Salmon Baked With Herbs and Caramelized Lemons

Salmon Baked With Herbs And Caramelized Lemons 

Ingredients:
1 5⁄8 kg or 3 lb. salmon, scaled, gutted and washed (1 whole salmon)
olive oil, and drizzling (for cooking)
sea salt
fresh ground black pepper
2 bay leaves
3 sprigs rosemary
3 sprigs thyme
3 sprigs basil
3 sprigs sage
3 sprigs parsley
1 head garlic, halved horizontally, then broken into cloves (unpeeled)
2 -3 stalks lemongrass, split in half lenghtways and bruised with the back of a knife 
3 small lemons, thickly sliced 
5 -6 star anise
1 teaspoon mixed peppercorns (or black)

Directions

Trim a little of the tail and fins of the salmon with kitchen scissors and pat dry with kitchen paper. Pat the cavity dry as well. Score the skins of the salmon on both sides with a sharp knife at 1 - 2 intervals. Rub all over with olive oil, salt and pepper.

Tear two sheets of foil, large enough to envelope the salmon easily. Lay one on top of the other on the work surface and scatter the bay leaves, herb sprigs, garlic and lemongrass over the middle o the foil. Lay the fish on the bed of herbs and tuck some of the flavourings into the cavity.

Fry the lemon slices in a little olive oil for 2 - 3 minutes until caramelized around the edges, seasoning them with salt and pepper. Allow to cool slightly. Tuck the caramelized lemon slices around the fish, placing some in the cavity and some on top. Scatter the star anise and peppercorns over and around the fish, putting some inside the cavity. Drizzle the salmon with a little olive oil. Heat the oven to 190 degrees centigrade or 375 Fahrenheit.

Fold the edges of the foil tightly together over the salmon to seal, leaving some space in the parcel for steam to surround and cook the fish. Put the salmon parcel in the roasting tin and cook in the centre of the oven for 25 - 30 minutes, depending on the thickness of the salmon. Remove from the oven and without unwrapping the foil parcel, rest the fish for 5 - 10 minutes.

Unwrap the salmon and peel off the skin with a palette knife. Use the back of a spoon to slide the fish off the bone. Serve individual portions garnished with the caramelized lemons. Serves 4.

Venezuelean Arepas - With Special Sauce

Venezuelean Arepas With Special Sauce 

 Loaded with herbs, sweet peppers, and mango, and just the right amount of heat and vinegar, 

you’ll want to make the full batch: it goes great with beans and rice, roasted potatoes, tortilla chips, fish, chicken, and just about anything
else.  Which beans to use? We're keeping it classic with Negro beans
Servings: 6 arepas
Time: 1 hour

Cookware: large skillet, high-powered blender or food processor, bean cooking vessel of your choice, medium mixing bowl.

What you’ll need
The beans (Rancho Gordo)1 lb beans (makes ~7 cups cooked), flavored with 1 tbsp neutral oil and 1-½ tsp salt
2 tbsp neutral oil
1 onion, chopped
1 red bell pepper, finely chopped
Salt to taste
4 cloves garlic, minced
1-½ tsp cumin
½ cup cilantro (leaves and tender stems), chopped
Secret sauce
½ cup cilantro, leaves and tender stems
½ cup parsley, leaves and tender stems
½ cup white vinegar
1-½ cups coarsely chopped yellow bell peppers
½ jalapeño (flesh and seeds).
1 juicy mango (preferably Ataulfo), peeled and cut
4 cloves garlic
½ tsp pepper
2 tsp cumin
1 tsp mayo
1 tbsp dried oregano
Salt to taste
1 cup extra-virgin olive oil

Maduros
2 large very ripe plantains (should be black!), sliced diagonally into 1" pieces
Neutral oil (for frying)
Arepas
2 cups warm water
1 tsp sea salt
2 cups yellow or white arepa corn flour, such as areparina or masarepa (not cornmeal or masa harina)
1 tbsp neutral oil
The rest
Fresh cheese such as queso fresco
Avocado slices

Directions

Prepare the beans: Cook beans according to our guide in the cooking vessel of your choice. Once cooked, strain and set aside to cool. Meanwhile, make the sofrito: In a large skillet, heat oil over medium heat. Add onion, bell peppers, and a pinch of salt. Cook until vegetables are soft and fragrant. Stir in garlic and cumin, cook for 2 minutes. Stir in cilantro and remove from heat. Once beans are done cooking, stir them in the sofrito and bring to a simmer. Cook on low for 15 minutes or longer to meld the flavors. Season with salt to taste and set aside.

Make the sauce: Add all ingredients except olive oil in a high-powered blender or food processor. Add ½ tsp salt. Once pureed, with the motor running, gradually drizzle in olive oil until creamy and smooth. Add more salt to taste.

Prepare the maduros: In a large skillet, heat ~⅛ inch vegetable oil over medium-high. When the oil shimmers, working in batches fry plantains until golden brown, turning once, 2-3 minutes per side. The plantains should be caramelized and slightly crisp at the edges but still tender in the middle. Transfer to a paper towel-lined plate.

Make the arepas: Preheat the oven to 350 F. In a medium mixing bowl, mix together water and salt and add the areparina or masarepa a little at a time, mixing with your hands. Stop adding when you have a dough that doesn’t easily stick to your hands and is moldable, yet still moist. Cover with a towel for 5 minutes. Divide dough into pieces, rolling each into a ball and then pressing into a ½ -inch thick disk with your palms. If cracking becomes a problem, add a little more water to the dough. Heat oil in a large skillet over medium-high heat. Add arepas in batches, cooking for 2-3 minutes on each side until deep golden brown. Transfer to a baking sheet and bake for ~15 minutes or until slightly puffed. Let cool slightly.

Assemble: Cut the arepa ¾ of the way around, leaving a seam so you can stuff it like a pita. Stuff with the fillings and enjoy with plenty of sauce.

Arepa technique inspired by Minimalist Baker and Serious Eats. Fillings and sauce inspired by Caracas Arepas Bar.