get your yummy back

musings from a health supportive culinary artist

Cheese-Stuffed Grilled Peppers May 27, 2012

Filed under: how to make it — chezdesblog @ 4:21 pm
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The grill is getting a workout this weekend. Lots of family, friends, and visitors. It’s the kind of weekend where dinner happens when it happens and I get to experiment with new things on some of my best taste-testers.

Take these Cheese-Stuffed Grilled Peppers, for example. Whether cooked on the grill or inside on the grill pan, they make a fun and different starter/snack for guests to enjoy while the rest of the meal comes together. You can prepare them ahead of time and refrigerate them, bringing them to room temperature before grilling.

Sweet little colorful peppers get stuffed with ricotta, fresh herbs and a flavorful cheese of your choice, maybe Parmesan or goat. I used ricotta, goat cheese,  chopped basil from the garden and a pinch of salt to stuff my peppers. Brushed them with a little olive oil, sprinkled them with a little sea salt and put them to grill for a few minutes. The peppers roasted and the cheese got warm and gooey. Tasty, different and little messy but in a fun way. Don’t forget the napkins!

 

Get it Started: Mango Gazpacho April 8, 2012

Filed under: how to make it — chezdesblog @ 4:32 pm
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I am catering a party soon and can’t wait to share this  Mango Gazpacho. We will be passing it as a starter, in dessert-size shooters. It also makes an elegant starter for a meal, served by the cup. I ate it for breakfast!

Traditionally, gazpacho is a cold, tomato-based raw vegetable soup. This version, packed with fruit, vegetables and herbs, is not only gorgeous, it’s good for you. Fresh citrus juice sweetens and heightens the flavors. Serrano chili and chili sauce add a kick. I first became familiar with this recipe working in the kitchen at Golden Door. In the original recipe, they add spiny lobster to the soup, but I prefer this vegetarian version.  It’s light, colorful, simple and different – a perfect addition to your next gathering!

 

Slow Cooker: Lamb, Apricot and Olive Tangine March 18, 2012

Filed under: how to make it — chezdesblog @ 6:38 pm
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Marcus Nilsson for Real Simple

Oh goodness. This Lamb, Apricot and Olive Tangine is delicious. I set it to stew one day while I went to work. Got home, made couscous, a mixed green salad and – voila! Awesome dinner!

The ingredients in this dish remind me a bit of Chicken Marbella, which combines green olives, capers and prunes in an oddly delicious way. In this recipe, the green olives lend a brine-y-ness, which in combination with the sweet plump apricots is totally yummy.

I used a lamb shank because I could not find a lamb shoulder at the market. I added enough water to the pot to cover the shank and it worked perfectly. One lamb shank was enough to serve two for dinner plus a little leftover.

On another note, the Urban Farm Handbook Challenge for March is all about dairy. I’ve never gone the path of making my own dairy product (cheese, kefir, or whey for example), so I’m super psyched to try making Lemon Herb Cheese. I’ll report back!

 

Pork Tenderloin Stir-Fry with Orange Chili Sauce March 11, 2012

Filed under: how to make it — chezdesblog @ 5:29 pm
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The trees are dripping with oranges. I am juicing, zesting and supreming them by the bagful. It’s a wonderful thing. This recipe for Pork Tenderloin Stir-Fry with Orange Chili Sauce adds oranges to the main dish. Love it!

This quick stir-fry is healthy and versatile. Lean pork tenderloin is sauteed over high heat with a variety of vegetables. I used asparagus, green onions, carrots and a red bell pepper just because I had them. You can use whatever you’ve got – snow peas, broccoli, green bell peppers, bok choy – just to name a few.

Chinese five-spice powder is a mix of ground pepper, star anise, cloves, cinnamon and fennel seed. It’s a great addition to your pantry. Buy it for this recipe and use it over and over again. Enjoy.

 

Toasted Kale and Coconut Salad February 19, 2012

Filed under: how to make it — chezdesblog @ 10:38 am
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Photo: Heidi Swanson

I’ve had lots of kale around these days, adding it to soups, stews, posole and making my favorite Kale Salad with Apple and Spiced Pecans. Well, it was my favorite until I tasted this Toasted Kale and Coconut Salad!

I’ve been looking for new ways to use kale and came across this recipe. Chopped kale and coconut flakes (I get them from Bob’s Red Mill) get tossed with olive oil, soy sauce and toasted sesame oil before being toasted in the oven. Both the coconut and the kale get sort of crispy (think kale chips). It feels oddly indulgent, served warm, with a crunch to it, a little salt to it from the soy sauce and tons of flavor. The recipe recommends serving it over whole grains – quinoa or farro would be nice – but in my experience, it’s not necessary.

Heidi Swanson does it again. If you’re looking for a great cook book featuring natural wholesome ingredients with lots of flavor, then your next kitchen purchase should be Super Natural Every Day.

On another note, you will see that I’ve added a button for the Urban Farm Handbook Challenge. It is encouraging me to take baby steps every month towards building my garden. I am happy to report that I successfully set up my compost bin this weekend. I bought a Garden Gourmet model and it went together in a snap. Literally. No tools required, just recycled plastic. Love it! I still have to make my fertilizer and get worms, but like I said…baby steps…

 

Quick Three Bean Chili! January 22, 2012

Filed under: Uncategorized — chezdesblog @ 1:26 am
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On Saturday, after a day out and about, we got home later than expected and I was without a dinner plan. Thankfully, I had been to the store earlier and had stocked up on staples, among them a variety of beans, diced tomatoes, fresh vegetables, plain yogurt and maple syrup.

Upon scanning my pantry, I immediately envisioned a pot of Three Bean Chili, with Maple Corn Bread and Zesty Coleslaw. Within an hour, I had a delicious homemade meal on the table. This vegetarian chili is hearty, satisfying and packs some heat. (Just the way I like it!) I always use my Le Creuset Dutch Oven for soups and stews. Made of enameled cast iron, it distributes and retains heat well, is oven-proof and cleans up easily. I love it.

Back to the chili. I set aside some aside for another meal this week and froze the remainder for that emergency meal I don’t yet know I need. I made the Maple Corn Bread into muffins because the leftovers freeze easily and can be thawed for breakfast, lunch, dinner or breadcrumbs. As for the coleslaw, well, I’ll crunch on that until it’s gone. Tangy and mayo-free, it doesn’t last long around here…

 

Pasta with White Beans, Greens and Lemon January 15, 2012

Filed under: how to make it — chezdesblog @ 9:38 pm
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Last weekend, we planted fruit trees. Eight of them! Plum, pluot, apricot, peach, apple, orange, lime, and lemon. This is a picture of my cute little Meyer lemon tree. Thin skinned and mellow in flavor, Meyer lemons are actually a cross between a lemon and mandarin orange. In honor of my new tree, I chose a recipe to test that featured fresh lemon – Pasta with White Beans, Greens and Lemon. Yummy. I think it’s substantial enough to serve as a casual, vegetarian main dish. It could also serve as a delicious side for grilled meats or seafood. I especially liked the light, lemony flavor paired with the dark greens.

In other news, I broke my recipe index down into sub-categories, making it easier to find things by main ingredient (hopefully!). As always, I appreciate your comments and feedback!

 

Farro Salad with Winter Fruit, Pistachios and Ginger December 18, 2011

Filed under: how to make it — chezdesblog @ 1:40 pm
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It’s Sunday and I’ve got a busy week ahead – don’t we all!? So, I’m working ahead, making some dishes that will make meal time easy and enjoyable instead of time-consuming and hectic. I started with this Farro Salad with Winter Fruit, Pistachios and Ginger. Make it. I like it because it relies on some of my favorite flavor bombs for the dressing – citrus, ginger, and fresh herbs. It may be “winter-y,” but it’s light and delicious all the same. Enjoy it as a side with grilled meat or seafood, as a main on a bed of greens, or alone, for breakfast. It’s that versatile.

I am also making a batch of Green Chili Pork Posole because it’s sooooo good and it can sit on my stove this afternoon while I de-clutter to my desk, hang pictures, unpack boxes (still), and tend to other glamorous tasks. It freezes well and can be served as a stew, burrito-style with tortillas, or can double as a filling for tamales - which are definitely on the agenda for Christmas! I’ve also roasted some Delicata squash, which makes a pretty, seasonal addition to any meal.

Other great make-ahead recipes that make week nights easy include Morrocan-style Chickpea and Vegetable Stew, White Bean Chili, and Carnitas. Have a great week!

 

French Tomato Tart October 5, 2011

Filed under: how to make it,where to see it — chezdesblog @ 12:04 am
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I’ve been looking for ways to use the gorgeous tomatoes at the farmer’s market – while they last. Cruising through my blogroll (see right column) to see what some of my favorite cooks had to offer in terms of inspiration, I was thrilled to see this recipe for a French Tomato Tart on David Lebovitz’s blog. 

Tomato tarts are tomato tarts and there are many recipes from which to choose. This one, however, includes a healthy schmear of Dijon mustard. Oh my. In combination with fresh tomatoes, olive oil, fresh herbs, goat cheese and a drizzle of honey – it’s, um, heavenly!

Don’t let the idea of a tart crust scare you. Just follow his direction and see what happens. I thought it was simple and very tasty, but I also realize that I make tarts all the time, while many cooks have a “fear of crusts.” Don’t let that happen to you. Give it a shot, especially in this recipe, where a “rustic” crust makes a perfect fit! Simply delicious, this dish may belong under “small indulgences” given its ingredients – but it’s worth it. Enjoy!

 

Spaghetti Squash with Toasted Almonds September 25, 2011

Filed under: how to make it — chezdesblog @ 7:29 pm
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Spaghetti squash is a wonderful thing. Upon opening a spaghetti squash, the flesh appears solid. Once cooked, the flesh falls apart into beautiful yellow strands, like spaghetti. In this recipe for Spaghetti Squash with Toasted Almonds, it’s dressed with a delightful honey/cumin/lime dressing and topped with toasted almonds and scallions. Yummy!

I’ve also seen cooked spaghetti squash tossed with chopped tomatoes, basil and feta; sauteed with butter and fresh herbs; or served with tomato sauce and parmesan like spaghetti. It’s easy to cook. Simply cut the squash in half lengthwise and remove the seeds. Brush the cut sides with a little olive oil and roast them (cut side down) in a baking dish or on a sheet pan at 400 degrees for about 40-50 minutes, until tender. Let the squash cool for a minute before shredding the flesh with a fork. So simple, healthy, tasty, and versatile. What are you waiting for?

 

 
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