May – Spiced Toasty Potatoes

May – Spiced Toasty Potatoes

Spicy toasty potatoes, full of flavor. Easy as well.

Spicy Toasty Potatoes

Spicy Toasty Potatoes

Ingredients:

  • 1 tablespoons coriander seeds
  • 1 tablespoons mustard seeds
  • 1 tablespoon cumin seeds
  • 2 tablespoons extra-virgin olive oil
  • 1 teaspoon kosher salt
  • Freshly ground black pepper
  • 1 1/2 pounds fingerling, red, or small Yukon gold potatoes scrubbed and halved or quartered lengthwise (you want small wedges).
  • Zest and juice of 1 lemon

 

Toasted Seeds

Toasted Seeds

Method:

  1. Preheat the oven to 450°F. Line a baking sheet with parchment paper.
  2. Place a small pan over medium heat for a minute or two, until hot. Add the coriander, mustard and cumin seeds and swirl the pan over the heat for 30 to 60 seconds, until fragrant. Remove to a small plate to cool before grinding into a powder in a spice grinder or mortar and pestle. You can also use already ground spices. Toast them for a much shorter time to bring out the best flavor.
  3. You will need 2 tablespoons of the spice mix, keep the remaining mixture in a small jar for the future.
  4. Put 2 tablespoons of the toasted spice mixture, olive oil, salt, and a few grinds of pepper in a large bowl and stir to combine. Add the potatoes and toss to evenly coat.
  5. Transfer the potatoes to the prepared baking sheet, spreading in a single layer. Bake, turning occasionally, for about 30-40 minutes, or until the potatoes begin to turn golden brown.
  6. Sprinkle the lemon zest over the potatoes and add a squeeze of juice.
  7. Transfer to a serving bowl and serve immediately.
Mustardy Chicken

Mustardy Chicken – and Spiced Toasty Potatoes “Don’t Touch”

This recipe adapted from one in the The Healthy Mind Cookbook by Rebecca Katz with Mat Edelson.

May – Pickled Vegetable Salad, A Cure for Covid-19

May – Pickled Vegetable Salad, A Cure for Covid-19

Okay, so maybe mislead you with the title of this. Sorry. I don’t really have a cure for the virus. Don’t I wish! But maybe I have a partial cure for the extra inches on your waistline and hips as a result of the stay-at-home order. I know I have been entirely too comfortable, wearing only what I call my comfy clothes. What the heck, eh? Cooking and eating have sustained me these last six weeks, no guilt. But maybe an occasional lunch of something a little healthier would make me feel a little less guilty. The best thing about this dish is that…

  1. You can make it ahead
  2. It keeps for days without losing any flavor
  3. There are almost zero calories
  4. It’s full of nutrition and roughage
  5. It makes for very satisfying chewing, it takes longer to eat so it fills you up
  6. It tastes great
  7. It can be used in many recipes (salads, taco topping, garnish, etc.)

My favorite is a big bowl of these vegetables with a scoop of cottage cheese or half an avocado (or both). For fancy you could add a sprinkling of feta and add some black olives (a drizzle of olive oil)…call it Greek salad.

This is perfect for hot days. It’s cooling and light as well as healthy.

Pickled Vegetable Salad

Pickled Vegetable Salad

Use whatever ingredients you have on hand. I used:

  • 3 sweet peppers (one of those packages with a red, orange and yellow one) – thinly sliced
  • 1 English cucumber, cut in half and then into half moons
  • 1/2 of a large red onion, thinly sliced
  • 12 of a green cabbage, thinly sliced

Brine:

  • 1 cup of mild white vinegar, I used unflavored rice vinegar
  • 1 cup of water
  • 1 tablespoon of sugar
  • 1 tablespoon of kosher salt

Method:

  1. Mix the brine ingredients together in a large bowl until the sugar and salt are dissolved
  2. Add the vegetables to the bowl and mix to coat
  3. Refrigerate at least an hour or up to a week

The salad will become more pickled over time.

Other vegetables to think about adding

  • carrots
  • celery
  • red cabbage
  • cauliflower
Pickled Vegetable Salad

Pickled Vegetable Salad

 

Another healthy and vegetable heavy idea would be Salad Soup. See the post from August 2018 on the link. It’s still one of my standard summer lunch go-to’s.

Salad Soup

Salad Soup

Enjoy, be safe.

April 2020 – Down to the Dregs, Pizza Rice

April 2020 – Down to the Dregs, Pizza Rice

Many of us are down to the dregs of our fridges and pantries right now, I haven’t been to the store for a couple of weeks and the cupboard (not to mention any semblance of creativity in the kitchen) is pretty bare. A yen for pizza had hit but not too much in the way of pizza makings were in sight. Does this sound like your house right now? We are all making do with what we have on hand.

This recipe is vegetarian and gluten free.

I found a couple of large tomatoes and a handful of cherry tomatoes (just about to go bad), some stale flour tortillas, rice, and cheese…pizza rice casserole was born. My pantry did have an onion and some garlic plus oregano in the spice drawer.

Make the rice, white or brown, whatever you have on hand. I made about 3 cups finished.

Saute an onion in a couple of tablespoons of olive oil for about 5-7 minutes until soft, add the garlic, some red pepper flakes, and a rounded teaspoon of dried oregano. Continue to cook until everything mingles into a soft tomatoey mess.

Heat your broiler and put a rack near the top.

Heat a good glug of olive oil in a large oven-proof skillet on medium heat. Layer the tortillas in the bottom of the pan, tearing them to cover the entire surface. Cook long enough that they start to puff and brown on the bottom. Spread the rice on top, then the tomato mixture, cover with grated cheese.

Put under the broiler to melt the cheese and heat the tomato/rice layers.

Cut into rough wedges to serve with a salad on the side (there was some lettuce in the garden to harvest).

Pizza Rice

Pizza Rice

Pizza rice is born.

 

April – Blistered Broccoli with Fusilli, Sicilian Style

April – Blistered Broccoli with Fusilli, Sicilian Style

This combination of anchovies with golden raisins achieves a rich, complex, and delicious result without a heavy tomato sauce. The flavors are typically Sicilian and pairs beautifully with fusilli. Add in broccoli, blistered to charred perfection in a hot pan, and you have a complete meal.

Fusilli with Broccoli, Sicilian Style

Fusilli with Broccoli, Sicilian Style

If you are a vegetarian or don’t eat anchovies (or simply just don’t like them), you can replace them with a tablespoon of soy sauce or miso or a 1/4 cup of chopped black olives. All those will give you a similar salty, briny, umami filled jolt. I used a gluten free fusilli but use whatever pasta shape you have in your pantry, fresh or dried.

Ingredients:

  • 1 large bunch of broccoli (or cauliflower), florets roughly chopped and stalks peeled and sliced 1/4 inch thick
  • 1/2 cup of olive oil
  • 2 leeks or 1 onion or 3 shallots, finely chopped
  • 4 cloves of garlic, minced
  • 1 tablespoon of anchovy paste or equivalent of finely chopped whole anchovies
  • Pinch of saffron threads (leave out if not available)
  • 8 sun-dried tomatoes, preferably oil packed, drained and minced
  • 1/2 cup of golden raisins, or regular
  • 1/3 cup of pine nuts, toasted in a small dry skillet until golden brown
  • Pasta of choice (I used a gluten free fusilli)
  • Grated parmesan or Pecorino Romano cheese for serving OR soft goat cheese (my choice)

Method:

  1. Heat 1/4 cup of the olive oil in a large skillet over medium-high heart.
  2. Add the leeks or onion or shallots and saute until soft and slightly browned on the edges.
  3. Add the garlic and saute for an additional minute. Stir in the anchovy, saffron, sun-dried tomatoes, raisins, and pine nuts.
  4. Continue to cook over low heat until the flavors blend, about 5 minutes.
  5. Remove the mix to a small bowl using a slotted spoon. Reserve the skillet for the broccoli.
  6. Meanwhile, bring a large pot of salted water to a boil for your pasta. Cook according to the directions until just al dente. Drain, reserving 1 cup of the cooking water.
  7. While the pasta is cooking, start the broccoli
  8. Heat the remaining 1/4 cup of olive oil in the skillet. Add the broccoli and toss to combine with the oil. Shake the skillet so the broccoli settles in an even layer. Cook, undisturbed, for about 2 minutes. Toss to rearrange and cook again, undisturbed, for another 2 to 3 minutes or until cooked to your liking.
  9. Add the drained pasta to the skillet along with the reserved Sicilian sauce. Toss to combine, adding some of the pasta cooking water if it seems dry.
  10. Taste for salt (anchovies are salty).
  11. Serve with grated cheese or crumbled goat cheese.
Fusilli with Broccoli, Sicilian Style

Fusilli with Broccoli, Sicilian Style

Fusilli with Broccoli, Sicilian Style

Fusilli with Broccoli, Sicilian Style

We have been trying to skip the meat a few times a week and this was an extremely successful dish. The combination of flavors and textures…a little sweet, salty, briny, rich, crunchy and smooth…were winners.

Inspiration came from a recent recipe in the NY Times and Cold Weather Cooking by Sarah Leah Chase (co-author of the Silver Palate Good Times Cookbook).

I am taking this dish to Fiesta Friday #324 hosted by Angie. This week’s cohosts are Diann @ Of Goats and Greens and myself.

Come join the party or check out the wonderful blog posts of attendees. You will see everything from wedding suggestions, home improvement, crafts, and recipes. If you are a blogger, you can add your own link. 

Before joining, if you’re new to Fiesta Friday, please read the guidelines.

We want to be able to feature you next Friday.

April – Gluten Free Italian Meatballs

April – Gluten Free Italian Meatballs

There must be a thousand recipes out there for meatballs. This recipe is a little different. I was intrigued and inspired by an article in the NY Times for Spicy Meatballs with Chickpeas by David Tanis. I have a couple of his cookbooks and admire his simplicity. There is no bread in his meatball mix, he uses raw (yes, raw) arborio or white rice as a binder, so it’s gluten free.

The original recipe calls for ground lamb, which was not in my freezer, and North African seasonings. This is when you call on kitchen creativity and courage. I did have a pound package of bulk country sausage and one of ground turkey. It was sounding like my meatballs would be more Italian than North African.

This recipe is endlessly adaptable to whatever ground meat and flavorings you have on hand. The meatballs were juicy and delicious, the rice absorbing the flavors of the sauce and the meat.

Meatballs

Meatballs in Tomato Sauce

INGREDIENTS

FOR THE MEATBALLS:

  • 1 ½ pounds ground meat (ground beef, pork, turkey, sausage or a combination)
  • ½ cup raw arborio rice or any white rice, rinsed and drained
  • 2 teaspoons kosher salt
  • 2 teaspoons Italian seasoning
  • 1 teaspoon cumin
  • pinch of red pepper flakes
  • ½ cup finely diced onion
  • 3 garlic cloves, grated or minced

FOR THE SAUCE:

  •  Extra-virgin olive oil
  • 1 quart of jarred Italian pasta sauce, whatever you have in your pantry or freezer
  • A couple of handfuls of chopped kale, chard or baby spinach, chopped (optional)
  • Grated Parmesan for serving
PREPARATION:
  1. Heat oven to 350 degrees. Make the meatballs: In a large bowl, combine ground meat, raw rice, salt, red pepper flakes, cumin, Italian seasoning, onion and garlic. Knead mixture well.
  2. Line with a sheet pan or roasting pan with foil for easier cleanup. Coat it lightly with olive oil. With wet hands, form mixture into 1-ounce meatballs and arrange in one layer on pan. Bake, uncovered, for about 15 minutes, until lightly browned. Remove and let cool slightly.
  3. Meanwhile, reheat your pasta sauce.
  4. Carefully add meatballs and adjust heat to a gentle simmer. Cover and cook for 30 minutes.
  5. Add the kale, chard or spinach and cook until just wilted.
  6. Serve with pasta (gluten free) and sprinkle with parmesan.

Of course you could make your own tomato sauce, that would be even more delicious.

The greens are optional, I was looking for a way to add some vegetables but you could leave them out if it’s the end of the week and your produce drawer is down to the last wilted scallion.

I found an almost empty jar of Kalamata olives and tossed them in, capers would be good, anchovies anyone?

Italian Meatballs

Italian Meatballs