Entertain the Possibilities

Marinated Broccoli Salad is a Super Salad

1/17/2019

Possibly the VERY BEST broccoli salad in the world. Hyperbole? Not really

Can you believe we’re halfway through January already? Seems like just yesterday we were eating Christmas cookies and wishing each other Happy New Year. I do love the holiday season with the big family meals and celebration toasts and all the festive, fattening treats, but by the time we get to the New Year I am so ready to get back into a day-to-day routine, with normal meals and just the regular amount of chaos.

If you too are ready for some Normal – or maybe Normal but Better – then you’re going to want to know about this amazing broccoli salad. Sounds kind of blah, right? Nah. This salad is surprisingly addictive, is perfect for make-ahead occasions, and gets even better a few days down the road.

The Occasion: Pick one. Marinated Broccoli Salad will work for almost anything. Make a batch on Sunday and it’ll serve as a side dish for several family meals. (This recipe makes a lot.)

Make it for a party or potluck. It’s best when made a day ahead of when you plan to serve it. It’ll keep and remain tasty for about a week, it just won’t look quite as pretty.

The Recipe: The broccoli salad recipe comes to us from Foodie with Family, a blog that can be seen as “… an homage to all things food, family, and travel related.” Rebecca, the blogger, has a wide range of recipes and a special fondness for canning. Check it out!

What Makes it Special? The unexpected combo of broccoli and grapes simply works. The sweet/tangy dressing and pickled onions add some nice zing to the mix as well.

The Playlist: Regular readers know I usually try to match the playlist to the recipe, often riffing off the title or a key ingredient. Well, friends, I just wasn’t happy with the ‘broccoli’ tunes out there – and yes, there are quite a few of them – so we’ll take a different tack today.

Here’s a new release that’s got me dancing in the kitchen. It’s a classic Bob Marley and the Wailers tune reinterpreted as a house music track by DJs JUDE & FRANK. Give it a listen and see if you’re inspired to shake a tailfeather.

Kitchen Tips: When it comes time to mix the salad ingredients together, I like to put on gloves and do it by hand. There’s a lot of stuff and you really want the mayo on top to get friendly with the vinegar and onions on the bottom. If you prefer to use a spoon, make sure you’re working in a large enough bowl (or aluminum foil pan) so you can dig in there with gusto.

Click on the photos to enlarge them and read the captions.

The Verdict: YUM. That is all.

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Marinated Broccoli Salad
Recipe Source: Foodie with Family

INGREDIENTS:

1 medium red onion
3/4 cup rice vinegar not seasoned
2 cups red or black seedless grapes
8 crowns broccoli
2 medium sized carrots
3/4 to 1 cup mayonnaise (start with the smaller amount)
1 tablespoon sugar
2 teaspoons kosher salt or more to taste, divided
Black pepper to taste

DIRECTIONS:

Cut the red onion into small dice and add them to the bottom of a large mixing bowl. Sprinkle with 1 teaspoon of the kosher salt and pour the rice vinegar over the onions. Stir well and let them stand while you prepare the rest of the ingredients.
Cut the grapes in half; if they’re very large, cut them into quarters. Add them to the mixing bowl on top of the onions but do not stir yet.
Cut the broccoli into bite sized florets – approximately the same size as the grapes. (Reserve the stems for another use, such as soup.) Add the broccoli into the bowl on top of the grapes, but do not stir yet.
Grate the carrots and add to the bowl.
Add the remaining ingredients and toss until everything is evenly combined and a thin dressing has formed from the rice vinegar and mayonnaise. If you want it creamier, add a little bit of mayonnaise at a time.
Transfer to a tightly lidded container and refrigerate for at least an hour before serving but preferably overnight. Mix thoroughly before serving to re-distribute the dressing.
Leftovers stored in a tightly lidded container in the refrigerator will last for at least 7 days.

What's your favorite "it keeps all week" recipe? Tell us in the Comments.

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What’s for Dinner? Groundnut Stew

1/1/2019

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Groundnut Stew is not only vegetarian and gluten-free, it is also AMAZINGLY delicious!

Fun Fact: Groundnuts = peanuts. Other aliases include monkey nuts, earthnuts, and goobers.

The Occasion: Cook a big pot of Groundnut Stew on the weekend and ride the Leftovers Train for a few lunches and dinners during the week. This stew tastes even better when it sits a while.

We featured the Groundnut Stew as the vegetarian entrée on our holiday party menu a few weeks ago. This dish is actually vegan and gluten-free, but the omnivores at your table (like me) might not even notice there's anything "missing."

The Recipe: Did you ever watch the TV show Top Chef? I followed along religiously during the earlier seasons and one of my favorite contestants was Carla Hall, the tall, vivacious runner-up in Season 5. This is her recipe for Groundnut Stew. Wow, if the rest of her recipes are this good I’ll soon become a regular visitor to her website – check it out!

Spices, a little heat, and peanutty goodness -- it's hard not to like this dish!

What Makes it Special? This dish rings the bell for several reasons.

A) It’s always nice to have a few gluten-free and vegan-friendly recipes in your hip pocket.

B) It is AMAZINGLY delicious. No, seriously, everyone who has taken a bite has declared “OMG this is so good!” With their mouths full. Gross but flattering in a weird way. What can I say.

C) You can make it a couple days ahead of time. Super handy at party time or when planning around your family’s busy schedules.

Kitchen Tips:

There are a LOT of ingredients to prep in advance for this recipe. Definitely assemble your mise en place in advance.
The quantity as written seems a bit skimpy. You may have to double or triple the recipe based on how many at your table and what else will be served.
In Carla’s original recipe the dish is more soup-like. I wanted a firmer stew that could be served on a plate vs a bowl. Both approaches have merit and taste delicious.
Obviously, this is a nutty dish. There are nuts involved. Peanut butter in the stew itself and chopped peanuts as a garnish on top. They are central to the endeavor. No reasonable substitute can be made.
IMO the garnishes are a MUST for this dish. Do not skip them! Chopped herbs, chopped peanuts, and a little splash of lime. Mmmmm.

Click on the photos to enlarge them and read the captions.

The Verdict: This is not the prettiest dish, and my photos do not do justice to the stew either. Please take my word for it that this is a truly delicious and healthy meal. Kids love it, adults love it, carnivores devour it quite happily, and vegetarians/vegans are usually pretty thankful to find such a satisfying dish on the menu. Give it a try yourself and let me know what you think!

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Groundnut Stew
Recipe source: Carla Hall, From Cooking With Love: Comfort Food that Hugs You

INGREDIENTS:

1 tablespoon extra virgin olive oil
1 large yellow onion, chopped
1/2 teaspoon cumin seeds
2 teaspoons kosher salt
1 large red bell pepper, stemmed, seeded, and chopped
1 jalapeño chile, stemmed, seeded, and finely diced
2 garlic cloves, minced
2 1/2 teaspoons grated peeled fresh ginger
1 14.5-ounce can diced fire-roasted tomatoes
1 quart vegetable stock
1 fresh or dried bay leaf
1/4 habanero chile, stemmed, seeded, and minced, plus more if you like
1 large sweet potato, cut into 1/2-inch dice
1 15-ounce can small red beans, rinsed and drained
3 tablespoons creamy natural peanut butter
1/4 teaspoon freshly ground black pepper
1/2 cup roasted, salted peanuts, chopped
2 tablespoons chopped fresh flat-leaf parsley leaves
1 tablespoon chopped fresh mint leaves
1 lime, cut into wedges

DIRECTIONS:

Heat a large, deep skillet over medium heat. Add the oil and swirl to coat the bottom of the pan. Add the onion, cumin, and 1 teaspoon salt. Cook, stirring occasionally, until the onion has lightly browned and caramelized a little, about 3 minutes.
Add the bell pepper, jalapeño, garlic, and ginger. Cook, stirring, for 1 minute. Don’t let the mix burn!
Add the tomatoes, stock, bay leaf, 1/2 teaspoon salt, and the habanero. Bring to a boil over high heat, then reduce the heat to low and simmer for 30 minutes.
Stir in the sweet potato and raise the heat to medium. Cook until tender, about 15 minutes, then stir in the beans.
Transfer 1/2 cup liquid from the pan to a small bowl. Stir in the peanut butter until smooth, then add the peanut butter mixture back into the pan. Resist the urge to just throw the peanut butter straight into the soup; it doesn’t work!
Stir in the pepper and 1/2 teaspoon salt or more to taste.
At this point, the soup can be refrigerated for up to 3 days; otherwise, return the soup to a simmer, then remove and discard the bay leaf. When ready to serve, garnish with the peanuts, parsley, and mint. Serve with the lime wedges.

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Once Upon a Time the Foodies Had Dinner

10/22/2018

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Once upon a time there was an AMAZING dinner ...

The Foodies are a group of friends who love to cook, eat, drink, and laugh together at themed dinner parties. Our friends and family tell us they enjoy living vicariously through tales of our feasts so we’ll share the stories, pictures, and recipes here on the blog from time to time. Click here for previous Foodie Group posts, and here for the group’s origin story.

One evening not long ago, in a land not so very far away, Ellyn selected our dinner party theme – Fairy Tales – and inspired the rest of us to pay a visit to the old favorites residing in the “Once Upon a Time” sections of our bookshelves. Yes, we mingled with familiar friends Rapunzel and Jack (of the Beanstalk Jacks, doncha know), took a trip down memory lane with three porcine pals, and were introduced to fairy tale heroes and villains from other cultures.

Once you skip past the shiny-sweet Disney versions and delve into the original Grimm Brothers fairy tales and old stories from around the world you enter a weird, dark, somewhat scary place where many, many people die. I was a little shocked to discover how many tales conclude abruptly with the statement, “… and then everyone died. The end.”

Sure, I get that these were often used as cautionary tales for children to learn the do’s and don’ts of survival in their communities, but sheesh! That’s a lot of dead people.

Okay, now that I’ve dragged us down to a very goth place, let’s lighten the mood.

How about a thematically correct playlist for a bit of musical ambiance while reading onward?

Hit the Play arrow and enjoy.

Now let’s take a look at the cast of characters and overall menu.

We’ll settle in for storytime about each course after that.

Drinks – Kathleen & Karen: Giant Feller (a vegan rye sour) and Corpse Reviver No. 2 cocktails; assorted wine
Appetizers – Dan & Greg: Sausage Balls; Bacon Wrapped Dates; Prosciutto Wrapped Melon
Main Course – Ellyn: Rapunzel Salad; Grilled Citrus Chicken; Baked Beans
Dessert – Ilise & Ann: Plum Cake with Black Pepper and Candied Ginger Ice Creams

Giant Feller and Corpse Reviver cocktails

Sausage balls; Bacon wrapped dates; Prosciutto wrapped melon

Plum Cake with Candied Ginger and Black Pepper Ice Creams

Let’s begin at the beginning, shall we? Take a seat, children, and lean in close. There once was a cocktail. Well, actually, there were two. Here’s the narrative as told by Kathleen.

We have been experimenting with aquafaba (garbanzo bean juice) as a substitute for raw egg white, which is verboten to vegans and isn’t terribly appealing to a lot of people. The vegan rye sour we made, with its use of chickpea juice, was a natural fit for the fairy tale theme. We’re certain that the beans that Jack exchanged for his mother’s cow, her only source of income, were garbanzo beans, thus named our drink the Giant Feller (feller as in felling trees, not as in guy). The recipe for one drink is as follows:

3/4 oz. simple syrup (we prefer a 2:1 water-to-sugar ratio)
3/4 oz. fresh lemon juice
2 oz. rye
1/2 oz. aquafaba (chickpea liquid) - we strained it straight from the can, though many recommend other methods, which may be found through an online search.

This is how to build it:

Add all of the ingredients to a large shaker. Dry-shake the mix first before adding ice (once ice is added the cold mix won’t foam up as well). Shake the hell out of it for 10-12 seconds, longer than an egg-white shake. Add ice, and shake thoroughly a second time for about 10-15 seconds. Strain the mix into a frosted glass of choice. Top with Angostura bitters.

We could not resist making a Corpse Reviver No. 2 – we thought mainly of Sleeping Beauty (Princess Aurora, Briar Rose) for the connection but many others were suggested. The recipe we followed is from The Spruce Eats.

Click on the photos to enlarge them and read the captions.

Giant Feller (vegan rye sour) on top, and a Corpse Reviver No. 2

I was delighted by Karen and Kathleen’s cocktail offerings for several reasons. First, both drinks were DG, or as Karen often proclaims, “Damn good!” Initially skeptical about bean juice as a viable cocktail ingredient, I was happy to be proven wrong. Yum, I say, and dare I add “Yum to the yumth degree.”

Another reason for surprise and delight with this course – it proves the exception to the rule. In the stories which inspired these beverages no one died. In fact, the Ks served a Corpse Reviver No. 2 which brings one back to life – heads up to Sleeping Beauty, Rip Van Winkle, etc.

Huzzah to Kathleen and Karen on a job very well done!

Next up, Greg and Dan chose the Three Little Pigs as inspiration for their appetizers. The three little appetizers were tasty pork treats representing the piggies’ building materials: straw, sticks, and bricks.

I could not resist including a special musical track for this course, even though there's a full playlist linked above. It was just too perfect a match. Please enjoy Pigs (Three Different Ones) by Pink Floyd.

I’ve always thought of the 3 Little Pigs as a nursery rhyme rather than a fairy tale, not that it matters, but writing this post caused me to wonder about the differences, if any, between the different story types. Turns out there are many smart people with opinions galore about what makes a fairy tale vs nursery rhyme vs folk tale vs myth etcetera etc. If you’re interested, check out these articles.

Now back to the pigs. First, please squeal with delight at the cute serving dishes shaped like sweet piggies. SQUEEEEE

Cute dishes and delicious appetizers!

Inside those adorable dishes we have: Sausage Balls, for the pig who built his house of straw; Bacon Wrapped Dates, which look a bit like logs or sticks; and Prosciutto Wrapped Melon. Please note, these are bricks, not mere chunks. The Guys are nothing if not detail-oriented in their food prep. Not only adorable, all of the apps were delicious as well. Thank you, Dan and Greg!

Note: In case you’re wondering, in this story the pigs turn out just fine but the wolf dies. He huffs, puffs, and blows down the first two houses before tumbling down the chimney of the brick house into a pot of boiling water. Too bad, so sad!

Click on the photos to enlarge them and read the captions.

Drinks and Apps at the Fairy Tale Dinner

Three Little Pigs appetizer: Sausage balls; Bacon wrapped dates; Prosciutto wrapped melon

For the main course, Ellyn delved into the famous collection of fairy tales by the Brothers Grimm, Jacob and Wilhelm. They were an interesting pair, known for curating rather than writing the folklore and old wives’ tales that were originally published for adults, not children. Learn more about them here.

Rapunzel Salad Photo: Karen Wollins

We began the meal with a Rapunzel Salad, named for the young lady with the looooong hair, held captive in a tower.

In the story we learn that the reason she was incarcerated is that her father stole lettuce from a neighbor's garden for his pregnant wife (Rapunzel’s mother) and the child was snatched by the witch-neighbor as payback.

Later the prince rescues her by climbing the tower using her hair as a ladder, but there’s also a great deal of shocking, gory stuff in this grim tale (ha! Grimm).

However it’s the lettuce in the story that inspired the beginning of a delicious meal, and quite a tasty salad it was too. The recipe comes from Mount Palomar winery and calls for two kinds of lettuce – including Rapunzel or mache, if you can find it – apple slices, crumbled pancetta, and slivered almonds. Flavorful and refreshing.

The entrée was Citrus Chicken in tribute to the Italian fairy tale The Three Citrons in which a Moorish slave turns a fairy into a dove while attempting to deceive a marriageable prince. In true crazy-pants fairy tale fashion, the dove is cooked which causes it to transmogrify into an orange tree and the fairy springs out again, which somehow convinces the prince that the slave, Lucia, is bad news so he burns her alive. Another one dead. Click on the photos to enlarge them and read the captions.

Ellyn’s chicken dish featured two types of citron (orange and lemon segments) and she added some grilled shishito peppers which gave a nice earthiness to the flavors, plus occasional bursts of heat. Really good! Check out the recipe from Bon Appetit for the details.

The side dish of yummy baked beans continued the Jack and the Beanstalk theme begun by the Ks. Follow the link to the recipe from Steve Raichlen’s Barbecue! Bible.

For the dessert course Ilise and I did a little reverse engineering. What I mean is we picked the dessert first and then searched to find a suitable fairy tale to support the decision.

Two years ago Ilise perfected an old family recipe for Aunt Sarah’s plum cake (which is more like a pie) but we did not have the chance to serve it to our friends at that time. This dinner party provided the perfect occasion to share the love. After checking to see which flavors pair well with plums, we opted to make two ice creams to serve alongside the cake/pie – black pepper and candied ginger. Happily (ever after), everything was delicious! Click on the photos to enlarge them and read the captions.

Plum Cake with Black Pepper and Candied Ginger Ice Creams

We chose a Japanese fairy tale with a complicated plot. Suffice to say, a quarrel between a greedy powerful man and a kind old gardener over ownership of a beloved plum tree turns deadly. (Of course.) The Spirit of the Plum Tree emerges from the tree but is killed while in the act of saving the gardener’s life. As the story notes, “The dead stump was venerated for many years.”

In the interest of thoroughness, we’ve also got a Hmong fairy tale about using pepper as a weapon against tigers (Death count = 2) and a nursery rhyme about ginger, by Alaghde Kelvin Terngu.

Here are the recipes we used, all highly recommended. (In case you’re wondering, the black pepper ice cream tastes like warm spices, not hot or bitter at all.)

Aunt Sarah’s Plum Cake/Pie – from Entertain The Possibilities
Black Pepper Ice Cream – from David Lebovitz as shared by NPR
Candied Ginger Ice Cream – from The Bojon Gourmet

And now, girls and boys, we come to the end of our fairy tale. Heroes and she-roes have vanquished the evil-doers, leaving a trail of dead behind them. Similarly the Foodies vanquished the succulent food and drink leaving no crumbs behind. Tummies are full and peace reigns in the valley once again. Thank you, Ellyn, for giving us such a fun theme to work with!

Want to read more about more Foodie dinners? Click here.

Just look at this little dude, clinging to the side of the glass for dear life. I feel ya, buddy. Photo: Karen Wollins

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Fall Forward

9/19/2018

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Leaf Fall Image by Nick Harris

Apologies for the radio silence on this blog lately. There’s been lots of activity in the real world and not enough time to indulge in my favorite pastimes of cooking, drooling over recipes, and writing about tasty treats. I promise to rectify the situation soon.

In the meantime, I’ll share some of the seasonal delights I’m thinking about these days, including a few oldies but goodies from this blog in past years. Are any of these on your personal All About Autumn list?

Apples in recipes both savory and sweet: Apple of My Eye cocktail; The Kitchn’s Essential Apple Recipes; Greg’s Apple Tart with Thyme Custard
Cider drinks – Alcoholic and non. These look good: Bourbon Apple Cider from Set the Table; Spiced Mulled Cider from Serious Eats
Colorful fall leaves – Crafts? Table décor? Fodder for a bonfire?
Halloween – It’ll be here before we know it: Grown Up Treats for Halloween; Clever adult costumes
Sweater weather: I’m into old school cardigans lately. Have you checked out the vintage clothing shops on Etsy? Here are a couple of my favorites: SweaterZoo; Ruby Vintage Boutique; SweaterStories;
Hearty soups and stews, welcome back, oh how I’ve missed you! Indonesian Sweet Potato & Cabbage Soup; Red Curry Lentils; and all sorts of delicious meals from Simply Recipes

Don’t worry, we didn’t forget to include a seasonally appropriate playlist, here you go.

And now please forward march with me into a Fabulous Fall and an Awesome Autumn!

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Sweet Bites: Blackberry Breakfast Bars

6/6/2018

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Blackberry Breakfast Bars - not too sweet and oh so delicious!

The Occasion: Despite the word Breakfast in its name, this tasty treat says ‘snack food’ to me. More specifically it says "Eat me, you fool, I am the snackingest food, and we both know you want me now." The blackberry bar is not lying.

We made this as a take-to-office treat, baked the day before and individually wrapped. They're also nice for on-the-go breakfast or snacks when you’ve got a houseful of guests. Or add a batch of Blackberry Bars to a sweets table or brunch buffet.

The Recipe: One of my most favorite food blogs – Smitten Kitchen – is responsible for bringing this delightful treat into my life. Originally published as Raspberry Breakfast Bars, I took the blogger’s suggestion and swapped the fruit for what looked good at the market that week. The commenters suggested reducing the sugar in the crust to make the bars even more fruit-forward and delicious.

The bars are thin but loaded with flavor.

Serve With: A cup of coffee or tea will be perfect as a go-with for this tasty treat. If you choose to make this part of your breakfast menu, add a small handful of nuts for a pop of protein if you’re in a rush, or maybe an egg white omelet if you’ve got more time.

Kitchen Tip: Depending on the fruit you choose, the bars may or may not “bubble up” while baking as the recipe says. Some fruits (such as strawberries) are extra-juicy and may need a bit more flour or cornstarch to thicken up the sauce. Other fruits – like the blackberries I used – are not very juicy; I probably should have muddled the berries to loosen then up a bit. Just keep an eye on the bars, adjust the baking time as needed, and all will be well. Click on the photos to enlarge them and read the captions.

The Verdict: Overall these are very good – we’re already looking forward to making them again. AND they received several thumbs up from the office colleagues. That’s a relief, they can be a tough crowd!

Print The Recipe- Blackberry Breakfast Bars
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Blackberry Breakfast Bars
Recipe source: Smitten Kitchen

INGREDIENTS:

For the Crust and Topping

1 1/2 cups all-purpose flour
1/2 cup firmly packed dark brown sugar
1 1/4 cups rolled oats
3/4 teaspoon salt
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
3/4 cup (1 1/2 sticks) unsalted butter, cut into 1-inch pieces

For the Fruit Filling:

1/4 cup firmly packed dark brown sugar
1 tablespoon grated lemon zest
1/2 teaspoon ground cinnamon
2 tablespoons all-purpose flour
1 pound blackberries, fresh or frozen
1/4 cup fresh lemon juice
2 tablespoons unsalted butter, melted and cooled

DIRECTIONS:

Make the crust and crumb: Preheat the oven to 350°F.
Butter the bottom and sides of a 9-by-13-inch glass or light-colored metal baking pan. Put a long piece of parchment paper in the bottom of the pan, letting the parchment extend up the two short sides of the pan and overhang slightly on both ends. (This will make it easy to remove the bars from the pan after they have baked.) Butter the parchment.
Put the flour, brown sugar, oats, salt, baking powder, baking soda, and cinnamon in a food processor. Pulse in short bursts until combined.
Add the butter and pulse until loose crumbs form.
Reserve 1 1/2 cup of the mixture and set aside.
Pour the rest of the mixture into the prepared pan and use your hands or the back of a large wooden spoon to push the crust into an even layer at the bottom of the pan. The crust should touch the sides of the pan. Bake until golden brown, 12 to 15 minutes. Transfer to a wire rack and let the crust cool. Keep the oven on while you make the fruit filling.
Make the blackberry filling: In a medium bowl, whisk the sugar, lemon zest, cinnamon and flour together.
Add the blackberries, lemon juice and butter and use your hands to toss gently until the blackberries are evenly coated. “Muddle” the berries a little bit until they are soft and juicy but not mushy.
Assemble and bake the bars: Spread the blackberry filling evenly on top of the cooled crust. Sprinkle the reserved crust mixture evenly on top of the filling.
Bake for 35 to 45 minutes, rotating the pan every 15 minutes, until the top is golden brown and the filling starts to bubble around the edges.
Transfer to a wire rack to cool completely, then cut into squares and serve. The bars can be stored in the refrigerator in an airtight container for up to two days.

What's your favorite grab-and-go treat to make? Tell us in the Comments!

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What’s for Dinner? Springtime Risotto

5/1/2018

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Celebrate Spring with two kinds of peas in a creamy risotto, with microgreens and bacon crumbles on top

OMG Spring has finally sprung! It’s been a long time coming (to my neighborhood, at least) and we’re so thankful the weather is now cooperating for windows flung wide open, jackets left at home, and meals eaten outdoors.

I’m thankful as well for the abundance of gorgeous, fresh spring vegetables in the market. Today’s featured dish – Springtime Risotto – makes the most of them.

The Occasion: Springtime Risotto is a dish that seems fancy, tastes luxurious (oh that creamy mouthfeel!), and is surprisingly simple to prepare. We served this to our good friends C & K for a casual dinner one recent Friday evening. It would work equally well as a starter course for a more formal dinner party.

Two plates of Springtime Risotto are better than one!

The Recipe: Cooking Light bills this recipe as Double Pea Risotto and that’s exactly what it is. We like our moniker better, but either way this dish is super-delicious and easy to make thanks to the recipe’s clear instructions. I read many food blogs and food/lifestyle mags but always come back to Cooking Light as a reliably good source for tasty and healthy meals that are usually quick and easy to prepare.

What Makes it Special? Fresh spring veggies and herbs make this risotto special. Personally, I find risotto special and magical full stop. It surely must be magic that turns a mix of rice, broth, and only the smallest amount of cheese into the rich, creamy ambrosia that I savor by the spoonful.

Kitchen Tip: This recipe is easy but also a time-suck. Well, that’s not quite accurate, we’re only talking 30 minutes (once everything has been prepped) BUT it is hands-on for the entire time – stirring, stirring, stirring. Oh hey, how about a little more stirring!

So my kitchen tip for you is to have good friends around to talk with and/or an awesome playlist to keep you company.

Here’s one now, timed at just the right length to accompany all that stirring!

It's a springtime mix of jazz and pop and country and - my favorite category - other. I do hope you enjoy it.

Serve With: We enjoyed a green salad and crusty bread alongside this risotto. As noted, you could serve the risotto as a starter or side dish for an entrée of grilled or roasted lamb, pork or chicken.

Click on the photos to enlarge them and read the captions.

Springtime Risotto - keep warm broth ready

Springtime Risotto - begin cooking the rice

Springtime Risotto - continue cooking the rice

The Verdict: Everyone at our house agreed – the Springtime Risotto was a hit! It is a dish that celebrates contrasts. The still-crisp sugar snap peas and garnish of lightly dressed micro-greens plays so well against the rich and creamy rice – heavenly! Be sure to use arborio rice, yes, it does make a difference. And be ready to sit down and eat as soon as the risotto is cooked. It’s best served hot and melty. Mmmmmm.

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Springtime Risotto
Recipe source: Ann Taylor Pittman for Cooking Light, posted as Double-Pea Risotto

INGREDIENTS:

4 cups unsalted chicken stock
1 1/2 tablespoons olive oil, divided
2 bacon slices, chopped
1 large shallot, finely chopped
3 garlic cloves, minced
1 cup uncooked Arborio rice
1/3 cup dry white wine
8 ounces sugar snap peas, trimmed and cut crosswise into thin slices
1 cup fresh or thawed frozen green peas
1 tablespoon fresh tarragon, chopped
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1 ounce Parmigiano-Reggiano cheese, finely grated (about 1/4 cup)
2 ounces microgreens (about 2 cups)
1 1/2 teaspoons fresh lemon juice

DIRECTIONS:

Bring stock to a simmer in a saucepan over medium-high (do not boil). Reduce heat to low, and keep the stock warm.
Heat a large sauté pan or Dutch oven over medium heat. Add 1 tablespoon oil; swirl to coat. Add bacon; cook until crisp, 4 to 5 minutes. Remove bacon with a slotted spoon; drain on a paper towel.
Add shallot and garlic to drippings in pan; cook, stirring often, 2 minutes.
Add rice; cook, stirring constantly, 1 minute.
Add wine; cook, stirring constantly, until liquid is absorbed, about 2 minutes.
Stir in 1 cup warm stock; cook, stirring often, until liquid is nearly absorbed, about 3 minutes.
Add 2 cups stock, 1/2 cup at a time, and cook, stirring almost constantly, until each portion of stock is absorbed before adding the next.
Add snap and green peas and 1/2 cup stock; cook, stirring constantly, until snap peas are crisp-tender and liquid is absorbed, about 2 minutes.
Remove from heat; stir in tarragon, salt, pepper, cheese, and remaining 1/2 cup stock.
Combine microgreens, lemon juice, and remaining 1 1/2 teaspoons oil in a medium bowl; toss to coat.
Divide risotto evenly among 4 bowls; top with microgreens and bacon.

What is your favorite springtime vegetable? Tell us in the comments, please.

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What’s for Dinner? Balsamic Roast Pork Tenderloin

4/25/2018

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There's a whole lot of flavor on this platter -- Balsamic Roast Pork Tenderloin for the win!

The Occasion: Quick and easy weeknight dinner. Lots of flavor, little fuss and bother.

The Recipe: This ‘keeper’ recipe for Balsamic Roast Pork Tenderloin comes from the food blog Kevin is Cooking. I love his tag line – “Life’s too short to be bland!” Check out this site, you won’t be sorry.

What Makes It Special? Regular readers of this blog know that I am the unofficial spokesperson for pork tenderloin (Big Swine – call me!) I rely on its ease of preparation and versatility. Pork tenderloin can take on many different flavor profiles depending on the seasonings. This one is vaguely Mediterranean, with fresh rosemary, lemon zest, and balsamic vinegar in the forefront.

Juicy pork, tangy balsamic vinegar -- such a good combo!

Kitchen Tip: The recipe calls for capers in the sauce, but in my opinion, you don’t need ‘em. The balsamic sauce is just fine without them. Next time, no capers.

Kitchen Tip #2: I always like to brine the pork tenderloins before proceeding with any recipe. A quick soak in the salty water for just 30-45 minutes will keep the meat nice and juicy while it cooks.

Click on the photos to enlarge them and read the captions.

The Verdict: Simple preparation, speedy cooking time, and supremely satisfying. Add some roasted potatoes and a green vegetable to the plate for a well-rounded meal and enjoy!

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Balsamic Roast Pork Tenderloin
Recipe Source: Kevin Is Cooking

INGREDIENTS:

3 pounds of pork tenderloin (two 1-1/2 pound tenderloins)
4 cloves of garlic, crushed
2 tablespoons fresh rosemary, chopped
2 tablespoons grated lemon zest
2 tablespoons olive oil, separated
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1/2 cup beef stock
1/2 cup balsamic vinegar
2 tablespoons butter
2 tablespoons capers (optional)

DIRECTIONS:

Preheat the oven to 450˚F.
Combine the garlic, rosemary, lemon zest, one tablespoon oil, salt and pepper into a paste. Press this mixture onto the tenderloins.
In a large skillet with an oven proof handle, heat 1 tablespoon of oil over medium heat. Add the tenderloins and cook, turning frequently, until brown on all sides, about 8-10 minutes.
Transfer to the oven and roast for 12 minutes.
Remove pork from the pan and keep warm.
Set the pan over high heat and stir in the beef stock and vinegar, scraping up the cooked bits. Bring this to a boil and cook until reduced by half. Turn the heat off, whisk in the butter, 1 tablespoon at a time until melted. Stir in the capers (if using).
Cut the tenderloin into thick slices and serve with balsamic sauce spooned over the top.

What's your favorite go-to weeknight dinner? Tell us in the comments.

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Fish for Dinner: Maple Bourbon Glazed Salmon with Cranberry Chutney

4/13/2018

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Maple Bourbon Glazed Salmon with Cranberry Chutney -- so many strong and wonderful flavors!

The Occasion: Putting on the Ritz without putting up a fuss. Maple-Bourbon Glazed Salmon with Cranberry Chutney looks fancy and tastes amazing. It includes multiple components and lots of ingredients – but don’t worry, it’s easier than it looks and is absolutely worth a try!

The Recipe: Our wonderful fish supplier – Hooked on Fish – introduced us to this recipe which originally came from Half Baked Harvest, a blog featuring simple, seasonal, whole foods. Loaded with flavor, this is the type of dish that savvy home cooks like to have in their repertoire – looks and tastes super-special, but in fact is simple and straightforward.

Who's got a fork? I'm getting hungry!

What Makes It Special: Chutney is one of my favorite condiments, the combination of sweet and sour, spicy and savory.

A good chutney will bring out exotic flavors when served with chicken, or pork, or just cheese and crackers. Yum!

The Playlist: Here’s a playlist for your listening pleasure while you read on and/or while you cook this delightful recipe.

I find that everything goes better with a soundtrack, don’t you agree?

Serve With: The recipe includes salt-roasted potatoes with chopped rosemary, which I highly recommend. I've roasted a lot of potatoes in my lifetime, but there's something very special about these.

Looks like a lot of salt, but somehow, when it comes time to stick your fork in, it is just the right amount.

Kitchen Tip: Some people love cranberries only at Thanksgiving and the winter holidays. I am not one of those people and am down with the cran all year round. (Presuming I was smart enough to buy and freeze a few bags when they were abundant in the stores.)

Click on the photos to enlarge them and read the captions.

The Verdict: There’s nothing not to like here. The maple-bourbon glaze is heavenly. Some of the best home cooks we know use this glaze for salmon on the regular and don’t even bother with the chutney. I get it but prefer to gild the lily by adding the sweet/savory sauce as a tantalizing go-with.

Next time I will increase the quantity of savory ingredients – more diced jalapenos, more ginger, and a bit more vinegar. Also I need to allow more time for the maple-bourbon sauce to boil, thicken, and reduce by half. I rushed and ended up with a tasty sauce that was more like au jus than a glaze. There will most definitely be a next time, so we’ll get it right then. Enjoy!

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Maple Bourbon Glazed Salmon with Cranberry Chutney and Salt Roasted Potatoes
Recipe source: Hooked on Fish, adapting the original recipe from Half Baked Harvest

INGREDIENTS:

For the Salmon

1 lb. salmon cut into 3 or 4 pieces
2 tablespoons olive oil
¾ cup pure maple syrup
5 tablespoons bourbon
¼ cup soy sauce
1¼ cup orange juice
½ teaspoon cayenne pepper
Salt and pepper to taste

For the Chutney

2 cups fresh cranberries
1 cup chopped apples
¼ cup apple cider vinegar
½ to ¾ cup brown sugar or to taste
2 tablespoons freshly grated orange zest
1 tablespoon grated fresh ginger
1 small cinnamon stick
1 jalapeño seeded and chopped – Note: Taste the jalapeño to assess the heat, then modify the quantity to suit your taste

For the Potatoes

2 pounds baby red potatoes, each 1½ to 2 inches in diameter
1 ½ tablespoons extra-virgin olive oil
2 teaspoons coarse sea salt
1 tablespoon fresh rosemary, chopped

DIRECTIONS:

Preheat an oven to 350°.
Arrange the potatoes in a single layer in a roasting pan. Pour the olive oil over them and turn to coat well. Sprinkle with the salt and rosemary, turn the potatoes.
Roast until the skins are slightly wrinkled and the insides are tender and creamy when pierced with the tip of a sharp knife, about 45 minutes.
Meanwhile, place the salmon in a 9x13 inch baking dish. In a small bowl whisk together the maple syrup, bourbon, soy sauce, orange juice, and cayenne pepper. Pour the sauce over the salmon. Let sit while you prepare the chutney.
In a medium sauce pot, combine the cranberries, apples, apple cider vinegar, brown sugar, orange zest, ginger, cinnamon stick, and jalapeño. Pour in 1 cup water and bring the mixture to boil.
Reduce the heat, cover and simmer 20-25 minutes or until the sauce has reduced and thickened and the cranberries have burst. Taste and add more brown sugar if needed. Remove from the heat to cool.
While the chutney is cooking, cook the salmon. Heat a medium skillet over medium-high heat and add a tablespoon of olive oil.
Remove the salmon from the bourbon-maple mixture and carefully add to the hot skillet, skin side up. Sear the salmon for 3-4 minutes and then flip and continue cooking for another 4-5 minutes or until the salmon reaches your desired doneness. Cooking times will vary depending on the size of your salmon. Remove the salmon from the skillet and place on a plate.
Reduce the heat in the skillet to low and carefully pour in all of the bourbon-maple mixture. Bring the sauce to a boil, reduce the heat and simmer until reduced by half and the sauce is syrupy.
Remove from heat and drizzle the hot glaze over the salmon, reserving some of the glaze for serving.
To serve, place a little cranberry chutney on the bottom of a plate. Top with salmon and drizzle the salmon with the bourbon-maple glaze. Serve the potatoes on the side.

What's your favorite fish dish to cook? To eat (if someone else is cooking)? Tell us in the Comments, please!

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Fish for Dinner: Thai-Style Halibut with Coconut-Curry Broth

4/3/2018

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Thai Style Halibut with Curry-Coconut Broth

Such a pretty dish, but even better, this bowl of Thai-Style Halibut with Coconut-Curry Broth tastes phenomenal!

The Fish for Dinner feature chronicles my education in the ways of fish-cookery. I grew up avoiding fish other than sticks and was well into adulthood before adding the real deal into my diet, usually at a restaurant. The impetus to cook more fish at home comes from joining a sustainable fish program through Hooked on Fish. I’ll tell you what we made and how we liked it, plus occasionally a few tips and tunes too.

The Occasion: This recipe works equally well for a weeknight family dinner – hits the table in 30 minutes – as for a company meal on a Saturday night. Easy and flavorful, it’s hard to go wrong with this recipe for Thai-Style Halibut with Coconut-Curry Broth.

The Recipe: Ellie Krieger is one of the Food Network chefs whose focus is on healthy eating. I’ve enjoyed many of her recipes before, and this Thai-Style Halibut with Coconut-Curry Broth is another one for the Keeper file. Substitute another white, lean, and firm fish (such as grouper or striped bass) if you prefer.

Thai Style Halibut with Coconut-Curry Broth

Thai Style Halibut served two ways - on a bed of steamed spinach or with a scoop of rice. Yum either way!

What Makes It Special? I am a sucker for all things with a Thai flavor profile so this recipe really rings my bell. Coconut milk, red curry paste, lime and fresh herbs. (Cilantro is traditional, but we have a hater in my house and often swap Thai basil or parsley instead.)

The Playlist: With a tip of the hat to Forrest Gump, I never know what I’m going to get when I search for musical pairings to accompany the featured recipes. But this one is a mighty fine piece of chocolate (extending the movie reference just a bit further).

Monobody is a Chicago-based band, producing ear candy in the math rock/jazz/post-rock categories. Please enjoy this long track titled Curry Courier Career.

Serve With: The recipe calls for a base of steamed spinach underneath the fish and broth. I think a scoop of brown rice makes a nice alternative.

Kitchen Tip: As written this recipe is on the mild side. Perfect for kids and those who are sensitive to heat, but if you’re a fan of spice in your food, up the quantity of curry paste. Like double.

Click on the photos to enlarge them and read the captions.

Thai Flavored Halibut with Coconut-Curry Broth

The Verdict: Quick, easy, and delicious. The trifecta of tasty dinnertime treats. Go on and get you some. You won’t be sorry.

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Thai-Style Halibut with Coconut-Curry Broth
Recipe source: Ellie Krieger for Food Network

INGREDIENTS:

2 teaspoons vegetable oil
4 shallots, finely chopped (about 3/4 cup)
2 1/2 teaspoons red curry paste, or 2 teaspoons curry powder
2 cups low-sodium chicken broth
1/2 cup light coconut milk
1/2 teaspoon salt, plus 1/4 teaspoon, plus more for seasoning
4 (6-ounce) pieces halibut fillet, skin removed
Steamed spinach
1/2 cup coarsely chopped fresh cilantro leaves
2 scallions, green part only, thinly sliced
2 tablespoons fresh lime juice
Freshly ground black pepper
2 cups cooked brown rice, for serving

DIRECTIONS:

In a large sauté pan, heat the oil over moderate heat. Add the shallots and cook, stirring occasionally, until beginning to brown, 3 to 5 minutes.
Add the curry paste and cook, stirring, until fragrant, about 30 seconds. Add the chicken broth, coconut milk, 1/2 teaspoon salt and simmer until reduced to 2 cups, about 5 minutes.
Season the halibut with 1/4 teaspoon salt. Arrange the fish in the pan and gently shake the pan so the fish is coated with the sauce. Cover and cook until the fish flakes easily with a fork, about 7 minutes.
Arrange a pile of steamed spinach in the bottom of 4 soup plates. Top with the fish fillets.
Stir the cilantro, scallions, and lime juice into the sauce and season, to taste, with salt and pepper. Ladle the sauce over the fish and serve with rice.

What's your favorite fish treatment? Share in the Comments, please!

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What’s for Dinner? Korean Chap Chae and Scallion Pancakes

2/27/2018

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In honor of the recently concluded Winter Olympics in Pyeongchang, we hosted a potluck style dinner party with dear friends. Each couple took charge of a dish or two, and everything we ate was gold medal-worthy. So much winning that evening!

The Occasion: Now that the Olympics are over and regular TV viewing is back to normal, you can still enjoy an easy, tasty and healthy Korean dinner at home.

Here’s a high energy K-Pop playlist (stands for Korean pop music) to motivate you while cooking or as you read on.

Chap chae is an iconic Korean noodle dish often made with beef. I made a meat-free version with lots of veggies that was super-delicious. Although it’s easy enough for a weeknight meal, this is just about perfect for the weekend when you can take more time and go to town on the accompaniments.

The Recipe: This recipe for Korean Glass Noodles (aka chap chae aka jap chae) comes from recipe developer, cookbook author, and television chef, Jaden Hair at the Steamy Kitchen food blog. Many recipes here boast an Asian flair, and the site also features cooking shortcuts and giveaways. Check it out!

Cheers to a great night, with Soju-Apple cocktails

Serve With: We enjoyed a cocktail made with Pink Lady apples and soju (sweet potato liquor, similar to vodka) and scallion pancakes with dipping sauce to start things off right.

For the main course Jenna brought some luscious Korean short ribs made in the crockpot. Wowee wow wow, so flavorful and satisfying! The chap chae served alongside helped to soak up all those yummy beef juices. Mmmmmmm!

The scallion pancakes, called Pa Jun, made a great appetizer served hot from the pan. We would make a few refinements next time, such as adding more liquid to the batter for thinner pancakes and slicing the scallions more finely. We added carrots for the final pancake, which were a big hit. The spicy dipping sauce is excellent – you will find many uses for this tasty topping. Find recipes from The Spruce here. Click on the photos to enlarge them and read the captions.

Spicy Dipping Sauce for Scallion Pancakes

Kitchen Tips: I thought it would be easy to find the sweet potato noodles needed for chap chae. Chicago is an ethnically diverse city with robust international food aisles in most grocery stores and two different “Chinatown” areas with shops and products from all over Asia. Nevertheless I had to do some scouting to find the right product. Thank you to Dong-ah Food in Lincolnwood.

The Verdict: Handling the glass noodles is a little tricky, but worth the effort. Once cooked, you must cut them with kitchen shears into manageable lengths. We loved this veggie-laden dish and did not miss the meat. We needed a little extra flavor though, and drizzling the spicy sauce from the scallion pancakes on top of the chap chae made it perfect. Olympics or not, we will definitely make this dish again.

Click on the photos to enlarge them and read the captions.

Korean short ribs cooked in the crockpot

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Korean Glass Noodles (Chap Chae)
Recipe source: Steamy Kitchen

INGREDIENTS:

1/2 pound dried Korean sweet potato noodles
3 1/2 teaspoons sesame oil, divided
1 tablespoon cooking oil
3/4 cup thinly sliced onions
2 carrots, cut into matchsticks
2 cloves garlic, finely minced
3 stalks green onions, cut into 1" lengths
1/2 cup dried* or fresh mushrooms, thinly sliced (shiitake, wood ear)
1/2 lb spinach, washed well and drained
2 tablespoons soy sauce
2 teaspoons sugar
1 tablespoon sesame seeds

*Rehydrate the mushrooms if you are using dried

DIRECTIONS:

Boil a large pot of water. When water is boiling, add the noodles and cook for 5 minutes. Immediately drain and rinse with cold water. Drain again and then use kitchen shears to cut noodles into shorter pieces, about 8 inches in length. Toss with 2 teaspoons of the sesame oil. Set aside.
Mix soy sauce and sugar together in a small bowl. Set aside.
Add the cooking oil to a wok or large sauté pan on high heat and swirl to coat. When the cooking oil is hot but not smoking, sauté onions and carrots, until just softened, about 1 minute.
Add the garlic, green onions and mushrooms, sauté 30 seconds.
Then add the spinach, soy sauce, sugar and the noodles. Cook 2-3 minutes until the noodles are cooked through.
Turn off heat, toss with sesame seeds and the remaining 1 1/2 tsp of sesame oil.

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Fish for Dinner: Petrale Sole with Lemon-Shallot Brussels Sprouts

2/22/2018

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You'll sing for your supper when it's Petrale Sole with Lemon-Shallot Brussels Sprouts

O sole mio! O sole my-o -- Why don’t we all go -- Back to Ohio! For some reason, that nonsensical verse comes to mind every time I think about cooking or eating sole. What can I say, I’ve got some silly habits. Sorry not sorry.

I’ve always thought of sole as a restaurant dish, not suited for home cooking. Boy, was I wrong! This recipe was super-easy and awesomely-delicious.

The Occasion: Petrale Sole with Lemon-Shallot Brussels Sprouts is quick and easy enough for a weeknight family supper, and pretty enough for company dinner.

The Recipe: Recipes from Bon Appétit always capture my attention thanks to their attention to detail. Some websites share incomplete recipes with confusing steps, but I find Bon Appetit to offer information that is of consistent high quality and which (almost) always leads to tasty and good-looking meals. Find the original Bon Appétit recipe for this dish here.

What Makes It Special? The Brussels sprouts are so creamy and buttery-tasting even though there’s only 1 tablespoon of butter in the entire dish. IMO Brussels sprouts can be kind of ‘iffy’ in a recipe, but have no fear! They are AMAZING in this treatment.

Beautiful and sustainable petrale sole fillets from Hooked on Fish

Fish Fun Facts: Petrale sole is a fish from the Pacific waters, as opposed to Dover sole which comes from Mediterranean waters up to Denmark.

A member of the flounder family, petrale sole is known for being delicate, mild and sweet in flavor, with a medium-firm texture.

Serve With: All this dish needs is a grain dish on the side, maybe a brown rice pilaf or toasted couscous with herbs.

Click on the photos to enlarge them and read the captions.

The Verdict: I was surprised by how much I liked this dish. As mentioned in the foreword to this blog post, I am not a lifelong seafood fan, and honestly do not love all my attempts to cook fish at home. (Those are the fish dinners I don’t post about. We stand behind all the recipes that appear on Entertain The Possibilities.)

Petrale Sole with Lemon-Shallot Brussels Sprouts is not only quick and easy to prepare, but also yields plate-licking good results that are restaurant-worthy. (But not at the same time – we promise we do not lick plates in restaurants. Not very often. Not anymore.) Try this dish!

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Petrale Sole with Lemon-Shallot Brussels Sprouts
Recipe source: Bon Appétit
Yield: 2 servings

INGREDIENTS:

1/4 cup all-purpose flour
2 teaspoons finely grated lemon peel
1 teaspoon coarse kosher salt
1/2 teaspoon ground white pepper plus additional for seasoning
3 tablespoons olive oil, divided
12 ounces petrale sole fillets
3/4 cup thinly sliced shallots
6 ounces Brussels sprouts, trimmed and thinly sliced lengthwise
1 cup vegetable broth
1 tablespoon unsalted butter
1 teaspoon chopped fresh Italian parsley

DIRECTIONS:

Combine flour, lemon peel, coarse salt, and 1/2 teaspoon white pepper in shallow bowl.
Heat 1 tablespoon olive oil in each of 2 large skillets over medium heat. (The fish fillets are large and thin; you’ll need plenty of room.)
Coat fish in flour mixture and shake off excess.
Add fish to skillets and cook until opaque and golden brown, 1 to 2 minutes per side.
Remove from heat and season to taste with salt. Cover loosely with foil and set aside.
Wipe out 1 skillet. Add remaining 1 tablespoon olive oil and heat over medium heat. Add shallots and sauté until almost translucent, about 2 minutes.
Add Brussels sprouts and broth. Increase heat to medium-high and cook, stirring occasionally, until Brussels sprouts are tender and liquid is almost completely absorbed, about 8 minutes.
Remove from heat. Stir in butter. Season to taste with salt and white pepper.
Spoon Brussels sprouts onto plates. Top with fish, sprinkle with chopped parsley, and serve.

What's your favorite fish dinner? Tell us, please, in the Comments

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What’s for Dinner? Crockpot Red Curry Lentils

2/16/2018

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When you're craving something warm and a little spicy, Crockpot Red Curry Lentils will turn up the heat

My crockpot usage has amped way up over the past few months. I’ve owned one forever but use it only a couple times each year. Why? The better question: Why not use it more often and save some effort?

The Occasion: When your crockpot repertoire needs some new talent, Red Curry Lentils are here to spice things up. Make a batch on Sunday for workday lunches or simple suppers. This is probably not a company dish … unless your guests are fans of flavor over presentation. (The smart ones are!)

The Recipe: We’ve enjoyed many recipes from the food blog Pinch of Yum, and this is a new favorite. This site features a wide range of yummy food – mostly vegetarian meals and scrumptious desserts – and is linked to their other venture providing business tips for budding blog-trepreneurs. Check ‘em out!

What Makes It Special? Set it and forget it = crockpot love. This could not be easier. Plus Red Curry Lentils is essentially a vegan and gluten-free meal. I added the optional butter, so no vegan for me, but you get the point.

The Playlist: Top of the list when I searched on songs with Spicy in the title, this catchy tune from electronica musician Shawn Wasabi – Spicy Boyfriend – has me completely addicted. You’ve been warned.

Fun note: Instead of traditional instruments or digital rig, Shawn “plays” a custom 64-button controller with arcade buttons called the Midi Fighter 64. Pretty cool. Read more here and peep his videos here.
Click on the photos below to enlarge them and read the captions.

The Verdict: Even when served over rice, this is not an attractive meal, not Instagram-ready by any means. But I’m here to say looks aren’t everything, and this dish packs a flavor wallop that you won’t soon forget.

The recipe from Pinch of Yum yields 16 servings so I made a half batch, which is reflected in the recipe below. I adjusted only a few things to suit our taste – more curry and an extra splash or two of coconut milk. You should feel free to modify at will too. Red Curry Lentils is a flexible and forgiving dish, able to accommodate a variety of substitutions.

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Crockpot Red Curry Lentils
Recipe source: Pinch of Yum
Yield: About 8 servings

INGREDIENTS:

2 cups brown lentils (yellow or green are also fine, as long as they are whole lentils, not split)
1 onion, diced
3 cloves garlic, minced
1 tablespoon fresh ginger, minced or shredded
2 tablespoons butter (Note: You can substitute vegan butter if desired or omit it completely)
3 tablespoons red curry paste – Add another teaspoon if you like it spicy
1 tablespoon garam masala
¾ teaspoon turmeric
1 teaspoon sugar
1/8 teaspoon cayenne pepper
1 large can tomato puree (28 ounces)
½ teaspoon salt
½ cup coconut milk Note: Do not get light coconut milk; it will be too watery
Chopped cilantro or parsley as garnish
Steamed basmati rice (other varieties of rice are fine) for serving

DIRECTIONS:

Rinse the lentils and place them in a large crockpot. Add the diced onions, garlic, ginger, butter, curry paste, garam masala, turmeric, sugar, and cayenne. Stir to combine.
Pour 1/2 can of tomato puree over the lentils. Add 4 cups water to the crockpot. Lentils should be covered with liquid. Stir. Cover and cook on high for 4-5 hours or low for 7-8 hours.
Check once or twice during cooking to add more water or tomato puree if the lentils are soaking up all the liquid. Ultimately, the amount of liquid you add depends on how soupy you want your lentils to be. You will probably use the remainder of the tomato puree and perhaps another ½-cup or so of water.
Lentils will be tender when they are done cooking. Taste and season with salt at the end.
Stir in the coconut milk and sprinkle with chopped herbs just before serving.
Serve over rice or naan bread.

What's your favorite Not-Pretty-But-Oh-So-Good dish? Tell us in the Comments, please!

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Fish for Dinner: Baked Trout with Oranges, Olives and Herbs

1/29/2018

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Baked Trout with Oranges, Olives, and Herbs - orange slices were baked inside the fish to keep it moist and flavorful. You may add fresh oranges to serve, although I didn't do it here.

The Occasion: Fast, easy, and flavorful – the three must-have characteristics of a wonderful weeknight meal. We had planned to enjoy Baked Trout with Oranges, Olives and Herbs as a cozy dinner for two one night last week, but two turned to a happy threesome when a dear friend decided to join us. No worries. This recipe is impressive enough for company, and easy enough so you won’t be left out of the conversation.

The Recipe: I morphed together two separate recipes from a new-to-me website, Inspired Taste. Joanne and Adam specialize in easy to prepare dishes that pack a whole lot of flavor. I am a new fan, and recommend you go check ‘em out!

What Makes It Special? The ease of preparation keeps me coming back again and again to fish recipes like this one. Slap your butterflied fish on a square of aluminum foil, tuck a few savory elements inside the fish, fold it all up and send it to the oven. 15 minutes later you’re loving your dinner. Bing bang boom.

Plus the combo of sweet oranges with salty, savory olives gets my taste buds all excited.

Cinnamon is the surprise ingredient for this recipe. Love that sweet-salty combo!

Kitchen Tips: Many fish recipes are baked inside a parchment or aluminum foil pouch. It’s a great technique resulting in moist, tender fish. I am Clumsy Clementine when it comes to carefully folding the parchment paper for such a pouch, so I usually default to the foil solution. It ain’t pretty but it is effective and won’t cause my blood pressure to spike. When you want to impress company, the parchment version makes a more elegant presentation but not too foo-foo. Just place the pouch on the dinner plate, slice it open, and let your guests enjoy. Click on the photos to enlarge them and read the captions.

The Verdict: We are big fans of baked or grilled trout at our house. So easy and versatile too. You can use lemon slices and thyme sprigs instead of the oranges and olives, or chopped onions, tomato and basil. Whatever you like, it’ll be fine. Trout is easygoing that way. And oh so delicious!

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Baked Trout with Oranges, Olives, and Herbs
Recipe Source: Adam and Joanne Gallagher for Inspired Taste

INGREDIENTS:

Olive oil
2 small rainbow trout, cleaned and butterflied (opened up with the halves still attached), about 1 pound
1/4 teaspoon ground cinnamon
Salt and freshly ground black pepper
1/4 cup pitted olives, halved
1 tablespoon extra-virgin olive oil
2 tablespoons chicken stock, fish stock or dry white wine
4 thin orange slices plus more for serving
2-4 sprigs fresh thyme

DIRECTIONS:

Heat oven to 400 degrees F. Cut two 16-inch squares of cooking parchment paper or use foil.
Place one trout, skin side down, on each piece of foil. Lightly oil both sides with oil. Season both sides, inside and out, with cinnamon, salt and pepper.
Open up the trout, like a book, and add half of the olives, two orange slices, and 1 or two sprigs of thyme.
Season with another pinch of salt and a few grinds of black pepper then pour one (1) tablespoon of liquid (stock or wine) over each trout. Close up the fish.
Fold up the foil by grabbing at the edges and crimping together in the middle and at the ends to make a packet.
Place packets onto a rimmed baking sheet. Bake until the fish flakes easily with a fork, 10 to 15 minutes. checking one packet after 10 minutes. The flesh should pull apart easily with a fork.
Place each packet on a plate. Carefully open the foil packets — take care not to let the steam burn you. Slide the fish away from the packet and onto the plate and pour juices over it. Serve with more fresh herbs and orange slices.

Do you have a favorite, easy fish dish? Tell all in the Comments, please!

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Super Salads: Apple Fennel Salad with Pistachios and Apricots

1/13/2018

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Tasty, healthy, fast and easy - what's not to like about this Apple Fennel Salad with Pistachios and Apricots!

The Occasion: More healthy eating. This salad tastes awesome with a diverse mix of flavors, textures, sweet and salty, all together. This Apple Fennel Salad would be great for a weekend or work-at-home lunch – less ideal for a brown bag meal, it tastes best shortly after mixing. It’s also nice as a dinnertime side dish.

The Recipe: This tasty recipe comes to us from the archives of Joy The Baker. Have you checked out her website yet? Do yourself a favor and get there soon! I like her ‘realness’ and of course those amazing recipes! She names this one Apple + Fennel + Pistachio + Apricot.

What Makes it Special? This perfect winter salad does not rely on leafy greens. Yes, there’s arugula in there but not a lot and it could be omitted if none is available.

What makes this salad a crowd pleaser is the toppings: rich and savory chopped pistachios; sweet, diced, dried apricot; and shaved, salty, parmesan cheese. That’s a flavor party in your mouth – and you’re on the VIP guest list! Click on the photos to enlarge them and read the captions.

Kitchen Tips: I prefer to do meal prep in advance whenever possible, but worried about the fennel and apples turning brown if sliced too far ahead of time. But a squeeze of fresh lemon juice on top and a toss in the bowl helped them stay fresh for a couple hours. Plus, the salad got an extra lemon-y kick – bonus!

Serve With: If you’re serving the salad with dinner or a leisurely weekend lunch, a nice glass of white wine is the perfect go-with. We’ve been enjoying a chardonnay from Folie a Deux lately. If you’d prefer to 86 the alcohol, I recommend an accompaniment of crusty bread and a cup of strong tea.

The Verdict: Yes, yes, yes! That’s the verdict. Make this salad. You’re welcome!

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Apple Fennel Salad with Pistachios and Apricots
Recipe source: Joy the Baker

INGREDIENTS:

1 large Fuji or Golden Delicious apple, cored and thinly sliced
1 large fennel bulb, thinly sliced
2 large handfuls arugula, coarsely chopped
2 tablespoons finely diced red onions
2 tablespoons fresh lemon juice
1 tablespoon apple cider vinegar
2 tablespoons olive oil
1/3 cup finely diced dried apricots
1/2 cup shelled and coarsely chopped pistachios
1/4 cup shaved Parmesan cheese
Salt and pepper to taste

DIRECTIONS:
Note: If you like to prep your ingredients ahead of time, as I do, squeeze some fresh lemon juice over the apple and fennel slices so they won’t turn brown before the salad is assembled. This should hold for 1-2 hours.

In a large bowl toss together the thinly sliced apples, fennel, arugula, and red onions.
Drizzle with lemon juice, vinegar, and olive oil.
Add the dried apricot pieces, pistachios and cheese. Toss to incorporate.
Season with salt and pepper and toss just before serving.
Serve soon after assembling.

Tell us about your favorite winter salad in the Comments!

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Fish for Dinner: Baked Fish Fillets with Cherry Tomatoes and Capers

1/3/2018

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Baked Meagre with Cherry Tomatoes and Capers

New year, new commitment to healthy eating - Baked Fish with Cherry Tomatoes and Capers is a good way to begin!

The Occasion: New Year. New commitment to eating right, working out and getting fit. In the name of getting healthier, most everyone I know is adding more plant-based meals to their diets and amping up the clean and lean proteins – hello sustainable fish and organic chicken!

The Recipe: Many recipes feature this combination of ingredients paired with fish – tomatoes, capers, garlic or onions, and fresh green herbs. It’s a classic cuz it tastes so good! Today’s recipe comes from Carolina Meat & Fish. Good stuff!

The Playlist: Today's musical go-with is Resolution by Clicks. I like this song because I’m in that mindset this time of year – setting resolutions. Also, the beat makes me want to get up and dance! Dancing is good for the body and soul, so get up and move it, move it!

Serve With: I love this dish because of the strong, savory flavors. Keep the accompaniments simple – perhaps a brown rice blend or couscous with herbs to help soak up those yummy juices.

Click on the photos to enlarge them and read the captions.

Sustainable meagre fillet from Hooked on Fish

Baked Fish Fillets with Cherry Tomatoes and Capers

The Verdict: Quick, easy, delicious - and versatile. You can use almost any type of white, firm fish. Here I used meagre. Corvina would also be good. Make it year-round with cherry tomatoes from the grocery, and then really amp up the farm-fresh flavors with local produce during the summer months.

This is one new year’s resolution you won’t mind keeping – clean, healthy eating is easy and rewarding with a recipe as tasty as this one.

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Baked Fish Fillets with Cherry Tomatoes and Capers
Recipe source: Carolina Meat & Fish

INGREDIENTS:

12 ounces cherry tomatoes, more or less
1 tablespoon shredded lemon zest
8 cloves garlic, bruised
1-1/2 tablespoons salted capers, rinsed
1/3 cup olive oil
4 firm white fish fillets, such as Meagre, Corvina, Snapper (about 4 ounces each)
Lemon juice
Sea salt and cracked black pepper

DIRECTIONS:

Preheat the oven to 350F.
Place the tomatoes, lemon zest, garlic and capers in a baking dish. Drizzle with half of the oil and bake for 20 minutes.
Add the fish fillets to the baking tray, drizzle with the remaining oil and cook for a further 15-20 minutes or until golden and cooked through.
Drizzle with lemon juice and sprinkle with salt and pepper. Serve.

Did you make any resolutions this year? Share your tips for keeping them in the Comments!

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The Foodies Feast was Out of This World

12/27/2017

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The moon is NOT made of green cheese, but this Jupiter-influenced appetizer is definitely cheesy!

The Foodies (formerly known as the Supper Club) are a group of friends who love to cook, eat, drink, and laugh together at themed dinner parties. Our friends and family tell us they enjoy living vicariously through tales of our feasts so we’ll share the stories, pictures, and recipes here on the blog from time to time. Click here for previous Foodie Group posts, and here for the group’s origin story.

What’s a hungry foodie to do when all the current food trends have been sampled, the must-taste ingredients have been savored, and the hot new cooking techniques have been tested? Leave this world behind and examine new ones!

Ellyn took us on an inter-planetary adventure with this dinner party theme – Pick Your Planet, Pick Your Course. Super-cool theme which became more challenging as we trained for the mission. Martian beverages? Venutian sweets? And what about Uranus??!

(You may be pleased to know that no one actually picked Uranus as their planet, so we were spared the juvenile jokes. Well, mostly.)

For this post’s musical accompaniment, we’re taking a classical turn.

Please enjoy Gustav Holst’s seven-movement orchestral suite, The Planets, performed by the New York Philharmonic Orchestra, and conducted by Leonard Bernstein. This version was remastered in 2017.

As usual, the Foodies rose to the occasion, rocketing to new heights of creative exploration. Here is the menu card – who had which course, the planet selected, and what was prepared.

Drinks – Greg and Dan – Mars: Martian Sunrise cocktail; Assorted wine and beer
Appetizers – Kathleen and Karen – Jupiter: Gruyere-Thyme Cheese Ball

Main Course – Ellyn – Saturn: Crown Roast of Pork and Dressing; Black Cherry-Walnut Jell-O Salad; Roasted Brussels Sprouts
Dessert – Ilise and Ann – Venus: Galaxy Chocolate Mousse Cakes; Cinnamon Candy Apples

To ensure a successful lift-off to our intergalactic evening, Dan and Greg prepared a Martian Sunrise cocktail. Note the multi-colored striations in the pitcher. The Boys do strive for authenticity as well as deliciousness! Here’s what they had to say about their concoction:

We wanted to honor the Red Planet by creating a layered presentation that would represent the ruddy tones of the Martian atmosphere. Shaken together the drink is reminiscent of an Old Fashioned. The addition of seltzer helps tamp down the sweetness and provides a refreshing sparkle to the drink.

Greg and Dan also provided an assortment of beer and wine that reinforced the theme with planetary or space references. As Greg notes, “Mars is red because of iron oxide on its surface and in its atmosphere, so there some ‘iron’ names as well.” Wines included 2015 Planeta Cerasuolo Di Vittoria; 2015 Soter Planet Oregon Pinot Noir; and 2014 Ironstone Petite Sirah. Beer was represented by Three Floyds Space Station Middle Finger and Elysian Space Dust.

David Bowie famously, melodiously, wondered, “Is there life on Mars?” That I don’t know, but can attest that the crowd in the living room got quite lively after a few mouthfuls of this magnificent Martian cocktail. Just take a look at this recipe (also available to download).

Martian Sunrise
Recipe source: Gregory Beckett and Dan Dexter
Serves 8

INGREDIENTS:

2 ounces grenadine
2 ounces Patron Citronge (tequila based lime liqueur)
2 ounces Pamplemousse grapefruit liqueur
2 ounces Pama pomegranate liqueur
2 ounces Cointreau
4 ounces lemon juice (1/2 cup - from 3-4 lemons)
2 ounces Calvados apple brandy
12 ounces bourbon, divided in half (1 1/2 cups)
6 drops or more hot sauce (Tabasco or Cholula)
Seltzer
Maraschino cherries
Large columnar cocktail pitcher
Large cocktail shaker
8 small rocks glasses
Large ice cubes

DIRECTIONS:

Squeeze the lemons and strain the juice.
Layer the ingredients in the order shown (except for the hot sauce) in a large glass cocktail pitcher, using only half the total amount of bourbon for the layers. When you add the lemon juice it will ﬁnd its way to the middle, but the other ingredients should stay on top of each other as added.
Add the drops of hot sauce; they will be suspended about midway through the layers.
Add crushed ice to a large cocktail shaker along with the other half of the bourbon.
Add one or two large ice cubes to each rocks glass.
Spritz some seltzer in the bottom of each glass.
After admiring the cool layers in the pitcher dump all of it into the cocktail shaker and shake well.
Strain mixture into prepared rocks glasses. Top each with a maraschino cherry garnish and serve.

NOTES on creating the layers: For best results use a columnar shape cocktail pitcher so you can see the layers in cross section. To create the layers, either tilt the shaker and gently pour each ingredient down one side and let it pool on top of the previous layer; or pour over the back of a spoon.

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Next we went 'to infinity and beyond’ in search of some awesome appetizers. Kathleen and Karen depicted Jupiter with a large and impressive display involving cheese, many moons, glowing stickers, and twinkly lights. Here is their tale:

We were at a loss for a while, but finally settled on Jupiter for our planet. We chose it because it’s a giant planet with—as of January 2009—49 official, named moons and 14 more unofficial ones still under consideration. Though we wanted to make some reference to the Roman version of Zeus (talk about a master of sexual harassment!), we finally decided to settle for a simple representation of the planet itself. And, to stand for an edible Jupiter, a cheese ball. Ultimately we determined to flatten that ball on one side, presenting just the most recognizable side of the planet. We tried out two different cheese ball recipes—one using gruyère and thyme (recipe courtesy of Bon Appetit), the other smoked gouda (from Martha Stewart). We ultimately used both, but made our representation of Jupiter from the gruyère and thyme recipe. We used ground roasted and salted pepitas and ground toasted Chico almonds to create the coloring of the planet surface and some roasted red pepper slivers to create the Great Red Spot that is Jupiter’s most prominent feature.

Next we determined to make 49 moons of different sizes. They included craisins, stuffed olives, stuffed dates (stuffed with the gouda mix noted above), toasted tamari almonds, and spinach balls (no particular recipe—fresh spinach, kale, eggs, cheddar and mozzarella, panko, whatever). To place our planet and its moons in context, we added glow-in-the-dark stars and tiny lights.

Appetizing Jupiter depicted in the cheese ball medium

Wow, what a great and tasty interpretation of the theme! Literal and precise (49 moons, no more, no less), imaginative and artistic. By Jove (the Roman god Jupiter’s aka), I do declare that Karen and Kathleen might win the space race with this one!

Ellyn’s main course had us moonstruck and loosening our asteroid belts. Saturn was her planet, and she chose to focus on the famous rings. She considered making calamari but opted instead to serve a magnificent crown roast of pork. Such a dramatic presentation, with flavors that more than lived up to the dish’s good looks! Accompanying the pork roast was a savory dressing, a retro Jell-O ring, and roasted Brussels sprouts.

Roast pork, all carved up and ready to serve

Roast pork, dressing, roasted Brussels sprouts, and black cherry-walnut Jell-O salad

A quick Google search will yield many recipes for pork roast, but exclusive to this site is Ellyn’s family recipe for Vivian’s Passover Jell-O Salad.

Tell us what it takes, Ellyn:

Grease a round Jell-O mold using canola oil. Place on the bottom of the mold, alternating them, canned Oregon sweet black cherries and walnut halves. Do not discard the cherry juice from the can. Save it for making the Jell-O.

Make 7 to 8 packages of black cherry Jell-O according to the directions on the box, EXCEPT for one of the cold cups of water use the cherry juice from the can and fill the remainder of that 1 cup with Maneschewitz Concord grape wine. (Yes...that wine!)

Stir liquid Jell-O until all dissolved.

Using a turkey baster, gently just cover the black cherries and walnuts with the liquid Jell-O. Then refrigerate until Jell-O is firm. This will keep the cherries and walnuts in place when you add more liquid Jell-O. Otherwise, they will float around. Once firm, add another shallow layer of Jell-O (maybe and inch) on top of that and refrigerate again until firm. Then gently fill the mold and refrigerate until ready.

To de-mold, carefully run a very sharp knife along edges to loosen Jell-O from sides of mold. Soak mold briefly in warm water (put mold in sink and then fill gently with warm water around the mold). Then put serving platter for mold on top of the mold (what will be the bottom once unmolded). Flip and gently lift mold off of the hello. Voila! You will see the pattern of cherries and walnuts on top! Fill middle with parsley for decoration. Serve!

Finally it was time for dessert. Surprised that we still had room after all the delicious food and drink? Well, remember, there’s less gravity in space and nature abhors a vacuum, so … I’m sure that in some way explains the stomach’s ability to accommodate just a few more bites of deliciousness. Especially when chocolate is involved, as it was for Ilise’s and my offering of Galaxy Mousse Cakes. Also served were Cinnamon Candy Apples, a nod to several myths about Venus (under her alias Aphrodite) and golden apples.

There will be a separate post detailing the creation of these colorful, decadent, space orbs but for now all you need to know is … YUM! Core elements: brownie base, rich chocolate mousse piled on top, gelatin-based glaze, and free-stylin’ fun with food coloring.

You can see that we loved this theme to the moon and back, kicking up a little space dust before we splashed down for a landing. Much fun was had, and the grub was a big improvement over Tang and Space Sticks. (Who remembers those from back in the day?) As noted, coming soon we will share another post dedicated to the Galaxy Chocolate Mousse Cakes -- they were almost as much fun to make as they were to eat. Almost. And in another month or so it'll be time for the first Foodies theme dinner of 2018. In the meantime, cheers to you and bon appétit!

Want more Foodies write-ups? Find them here.

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Sweet Bites: Lemon Meltaways

11/28/2017

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Lemon Meltaways - similar to Mexican Wedding Cookies but with the tart, tangy citrus flavor!

The Occasion: Tis the season for holiday baking, no matter which holiday(s) you celebrate. Make the Lemon Meltaways to serve your family, or pack up a box and give homemade cookies to your friends, colleagues, and neighbors.

The Recipe: These tasty cookies come from Southern Living – always a great resource for many delicious recipes, whether it’s for sweets, main courses, or appetizers. Check ‘em out!

What Makes This Special: I’m a major fan of lemon and citrus flavors. The tart, zingy flavor mixes with all that sugar to create a wonderful balance which will make your taste buds sing!

Serve With: This type of cookie is perfect alongside a cup of tea, or possibly a glass of sparkling wine. Click on the photos to enlarge them and read the captions.

Lemon Meltaways Roll Balls of Dough, Ready to Bake

The Verdict: The lemon flavor is delightfully tart yet balanced with lots of sweet confectioner’s sugar. At this time of year baking often features flavors such as gingerbread, cinnamon, and apple cider. That’s good too, but the lemon is somehow refreshing, and yes please, I would indeed like to have another one, thanks. Next time we make these cookies we will add a larger quantity of lemon zest to the batter. Yum!

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Lemon Meltaways
Recipe source: Southern Living via MyRecipes.com

INGREDIENTS:

3/4 cup plus 2 tablespoons butter, softened
1 1/2 cups powdered sugar, divided
1 tablespoon lemon zest
2 tablespoons fresh lemon juice
1 1/2 cups all-purpose flour
1/4 cup cornstarch
1/4 teaspoon table salt
Parchment paper

DIRECTIONS:

Beat butter at medium speed with a heavy-duty electric stand mixer until creamy.
Add 1/2 cup powdered sugar; beat at medium speed until light and fluffy.
Stir in zest and juice.
Whisk together flour and next 2 ingredients.
Gradually add flour mixture to butter mixture, beating at low speed just until blended.
Cover and chill 1 hour.
Preheat oven to 350°.
Drop dough by level spoonfuls 2 inches apart onto parchment paper-lined baking sheets, using a 1-inch cookie scoop. Or use your hands to form small balls of dough.
Bake at 350° for 13 minutes or until lightly browned around edges.
Cool on baking sheets 5 minutes.
Once the cookies are completely cooled, toss them into a small bowl containing 1 cup powdered sugar. When the cookie is covered in sugar, remove it to the cooling rack or serving platter.

What is your favorite type of holiday cookies to make?

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Super Salads: Winter Salad with Kale, Pomegranate, Feta and Toasted Pecans

11/14/2017

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So good AND good for you! Winter Salad with Kale, Pomegranate Seeds, Feta and Toasted Pecans

The Occasion: Any time is the right time to enjoy this salad. Standalone salad for lunch. Side dish with dinner. Make-ahead salad for a party buffet. Yes, yes, and yes! The name says Winter but as long as you can find a pomegranate (or buy the seeds packaged in the grocery store) I say make this tasty and healthy treat as often as you can.

The Recipe: This winning recipe for Winter Salad with Kale, Pomegranate, Feta and Toasted Pecans comes from Well Plated, a food blog which endeavors to take healthy food and make it taste incredible. With this recipe as my introduction to their site, I’d say they do a wonderful job of it. Check ‘em out!

What Makes This Special: This salad has got all the things I love: hearty kale (which only becomes more tender and flavorful the longer it sits in the honey-mustard dressing), juicy red pomegranate seeds, salty feta cheese, slivers of mild red onion, and toasted nuts. It’s easy to prepare, and perfect for making ahead (up to 8 hours – that’s helpful!)

Kitchen Tips: De-seeding a pomegranate can turn your kitchen into the set of a bloody horror movie. Red streaks and splashes everywhere, including your juice-stained hands. No bueno. My preferred method is to de-seed the fruit underwater using your hands. Here’s a helpful video. Click on the photos to enlarge them and read the captions.

Winter Salad with Kale and Pomegranate - Ingredients

Winter Salad with Kale and Pomegranate - Dress the greens and onions in advance

Winter Salad with Kale and Pomegranate - Let the dressed greens sit and tenderize

Winter Salad with Kale and Pomegranate - Add the delicious toppings

The Verdict: There are still a few kale skeptics out there, refusing to believe that these sturdy, slightly bitter greens have anything tasty to offer at the dinner table. I feel certain that this recipe for Winter Salad with Kale, Pomegranate, Feta and Toasted Pecans will convert even the staunchest critics into kale fanatics. Just be sure to dress the salad a few hours before serving, and massage the leaves a bit. You might feel silly but it makes a difference in tenderizing the leaves. The salad holds up well – leftovers tomorrow will be just as good (maybe better!) as the first bite.

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Winter Salad with Kale and Pomegranate
Recipe source: Well Plated by Erin

INGREDIENTS:

1/2 cup pecan halves
1/2 small red onion
10 ounces kale, stems removed and chopped into ribbons (if using bagged, pre-cut kale, use 8 ounces)
1 small pomegranate (to yield 1/2 cup seeds)
4 ounces crumbled feta cheese
2 tablespoons chopped fresh parsley

For the Salad Dressing:

3 tablespoons extra virgin olive oil
2 tablespoons apple cider vinegar
1 tablespoon Dijon mustard
2 teaspoons honey
1/4 teaspoon kosher salt
1/8 teaspoon black pepper

DIRECTIONS:

Preheat the oven to 350 degrees F.
Spread the pecans on an ungreased baking sheet in a single layer. Bake for 5-10 minutes, tossing once or twice throughout, until toasted and fragrant. Watch carefully and set a timer so that the nuts do not burn. Remove from the baking sheet and set aside.
Slice the onion thinly and place in a small bowl. Cover with cold tap water and set aside for 10 minutes while you finish preparing the rest of the salad (this will keep the onion's flavor but prevent the onion from having such a harsh, raw bite.) Drain the onion and lightly pat dry.
There are several methods for de-seeding a pomegranate. I like using the underwater method (see video), or you can purchase the seeds (or arils) ready for use, or this method works as well:
Slice the pomegranate in half across its "equator" (NOT top to bottom). Working one half at a time, turn the pomegranate over an empty bowl, cut side down, and squeeze it gently all the way around to loosen the seeds. With the back of a wooden spoon, firmly wrap the back of the pomegranate, knocking the seeds into the bowl (be careful—the juice can splatter). Rotate the pomegranate then repeat, so that you tap it all the way around and knock out as many seeds as possible. Slice the pomegranate into big wedges and remove any seeds you missed with your fingers. Repeat with the second half.
Measure out 1/2 cup of the seeds for the recipe, then save the rest for a different use.
In a small bowl or large measuring cup, whisk together all the dressing ingredients, or you can shake all of the ingredients together in a tightly sealed mason jar.
Place the kale and onion slices in a large serving bowl. Pour the dressing over the top. Toss to coat, then let the salad rest in the refrigerator for a minimum of 20 minutes and up to 8 hours (the flavors will meld and the kale will become more tender). Just before serving, sprinkle with the toasted pecans, pomegranate seeds, feta, and parsley. Toss lightly and serve.

What is your favorite healthy AND tasty dish? Tell us in the Comments!

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Sweet Bites: Gluten-Free Oatmeal Chocolate Chip Cookies

11/9/2017

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Some home cooks roll their eyes and grumble about having to modify their menus for diners with special diets. I’m sure I’ve been guilty of this from time to time as well.

But honestly it’s not that hard to do. And if you care enough to feed these folks in the first place, it only makes sense to treat them to a world-class meal and expand your culinary repertoire at the same time.

These days it’s not too difficult to find gluten-free desserts available at specialty bakeries or boxed products in the grocery aisles, and thankfully the quality of g-free goods keeps improving. But there’s something special about a pan of home-baked cookies fresh out of the oven that will never be replicated by a store-bought dessert. To me, oatmeal cookies exemplify the home-made, made with love ethos more than almost any other flavor.

I’ll wager that your g-free friends and family members will appreciate a warm batch of these Oatmeal Chocolate Chip Cookies even more than a fancy dessert at a 5-star restaurant. Prove me wrong.

So about today's Playlist -- you know I like to find a musical pairing for each recipe. Today's song from Ninja Sex Party is a RIOT! Hi-larious to the nth degree. Please do enjoy!

Kitchen Tip: More good news! The recipe can be easily adapted for vegans too. Simply swap vegan butter, vegan chocolate chips, and egg replacement for the regular versions. The cookies may spread a bit more and bake a little faster than usual, so keep a close watch – and embrace the homey-ness. Oatmeal cookies are never going to be glamour girls in the world of baked goods, and that’s OK. Click on the photos to enlarge them and read the captions.

Gluten Free Oatmeal Chocolate Chip Cookies - Ingredients

Gluten Free Oatmeal Chocolate Chip Cookies - Oats instead of wheat flour

Gluten Free Oatmeal Chocolate Chip Cookies - Ground oats instead of wheat flour

Gluten Free Oatmeal Chocolate Chip Cookies - Cookie dough

Gluten Free Oatmeal Chocolate Chip Cookies - Ready to bake

Gluten Free Oatmeal Chocolate Chip Cookies - Right out of the oven

Gluten Free Oatmeal Chocolate Chip Cookies - on the cooling rack

Gluten Free Oatmeal Chocolate Chip Cookies - Platter of cookies

Gluten Free Oatmeal Chocolate Chip Cookies - Two for you, enjoy!

The Verdict: These Gluten-Free Oatmeal Chocolate Chip Cookies spread a little more than I would like, they’re quite crispy around the edges, and they crumble easily. These are not Pinterest-ready, look-at-me cookies, but they taste great and inspire much happiness. And ultimately, isn’t that why we take the trouble to bake for our loved ones? Enjoy.

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Gluten Free Oatmeal Chocolate Chip Cookies
Recipe Source: Epicurious

This recipe will be gluten-free if the oats aren’t cross contaminated with wheat/flour products. You can make the cookies vegan-friendly by using butter and egg replacements and vegan chocolate chips.

INGREDIENTS:

2 1/4 cups old-fashioned oats, divided
1 tablespoon cornstarch
1/2 teaspoon baking powder
1/2 cup unsalted butter, softened (or use Earth Balance for vegan)
1/3 cup granulated sugar
1/3 cup packed light-brown sugar
1 large egg (or use Ener-G Egg Replacer)
1 teaspoon pure vanilla extract
1 cup coarsely chopped bittersweet chocolate chunks or chips (at least 65 percent cacao) (use vegan chocolate chips if desired)
1/2 tsp kosher or sea salt

DIRECTIONS:

Heat oven to 375° and set racks in upper and lower thirds of oven.
In a food processor or blender, pulse 1 1/4 cups oats until very finely ground.
Add cornstarch and baking powder; pulse briefly.
In a large bowl, use an electric mixer to cream butter and sugars until light and fluffy.
Add egg and vanilla and beat until smooth.
Add flour mixture and stir until just combined. Fold in chocolate and remaining oats.
Drop dough by tablespoons, 2 inches apart, onto 2 parchment-lined baking sheets. Sprinkle with salt.
Bake until edges are golden brown, about 15 minutes.
Cool on sheets 5 minutes; transfer to a wire rack to cool completely.

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What’s for Dinner? Sheet Pan Chicken with Sourdough and Bacon

11/7/2017

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Sheet Pan Chicken with Sourdough and Bacon - Can we agree that the extra-crispy bits are the best part?

The Occasion: Anytime you need fast, easy and delicious, this recipe for Sheet Pan Chicken with Sourdough and Bacon will be your friend. Weeknight supper with family? Yes. Casual weekend dinner with friends? Uh-huh. Solo dining with lots of leftovers? Sure, why not.

The Recipe: Food and Wine magazine consistently puts out great recipes (includingthis one), thoughtful stories, and impressive photos. If they are not already in your recipe-seeking rotation, they should be. Check ‘em out.

What Makes This Special: Did I mention fast, easy and delicious? Let’s focus on ‘delicious’ for a minute. Anytime you’ve got bacon, potatoes and onions roasting together in the oven, you’ve got a taste treat on your hands. (Even better, in your mouth.) Add the sourdough bread hunks – they’re much too rustic to be called croutons – and the savory flavors marry together and yell EAT ME! Click on the photos to enlarge them and read the captions.

Sheet Pan Chicken with Sourdough and Bacon - Ingredients

Sheet Pan Chicken with Sourdough and Bacon - Mix bacon, herbs, and veggies

Sheet Pan Chicken with Sourdough and Bacon - Add bread chunks

Sheet Pan Chicken with Sourdough and Bacon - Spread the mixture on a sheet pan

Sheet Pan Chicken with Sourdough and Bacon - Add chicken

Sheet Pan Chicken with Sourdough and Bacon - Turn the chicken and stir the mixture twice while cooking

Sheet Pan Chicken with Sourdough and Bacon - Cooked and ready to serve

The Verdict: Sheet Pan Chicken with Sourdough and Bacon makes an extremely satisfying meal. I found it to be just a touch on the greasy side (thanks to the bacon, chicken fat, olive oil, and butter) so I will cut back on the oil and/or butter next time. This dish will help you win friends, influence people, and be voted Best Home Cook in the Neighborhood. Requests will come pouring in to make it again. And again. And again. You should say Yes.

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Sheet-Pan Chicken with Sourdough and Bacon
Recipe source: Food and Wine

INGREDIENTS:

1/2 pound sourdough boule, cut or torn into 2-inch pieces
1/2 pound slab bacon, cut into 1-by- 1/2-inch lardons
1 large baking potato—scrubbed, halved crosswise and cut into 3/4-inch wedges
1 large red onion, cut into 1-inch wedges
2 tablespoons cold unsalted butter, diced
4 oregano sprigs
1/2 teaspoon crushed red pepper
1/4 cup extra-virgin olive oil
Kosher salt
Black pepper
6 whole chicken legs

DIRECTIONS:

Preheat the oven to 400°.
On a large rimmed baking sheet, toss the bread, bacon, potato, onion, butter, oregano and crushed red pepper with the olive oil and season generously with salt and black pepper. Spread in an even layer.
Season the chicken with salt and black pepper and arrange on the bread mixture.
Roast the chicken and bread mixture for about 45 minutes in total, turning the chicken and stirring the veggies and bread twice during that time frame.
The meal will be done when the bread is crisp and an instant-read thermometer inserted in the chicken registers 160°. Serve.

Do you have a favorite 'sheet pan' recipe? Tell all in the Comments, please!

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<<Previous

Marinated Broccoli Salad is a Super Salad

What’s for Dinner? Groundnut Stew

Once Upon a Time the Foodies Had Dinner

Fall Forward

Sweet Bites: Blackberry Breakfast Bars

What’s for Dinner? Springtime Risotto

What’s for Dinner? Balsamic Roast Pork Tenderloin

Fish for Dinner: Maple Bourbon Glazed Salmon with Cranberry Chutney

Fish for Dinner: Thai-Style Halibut with Coconut-Curry Broth

What’s for Dinner? Korean Chap Chae and Scallion Pancakes

Fish for Dinner: Petrale Sole with Lemon-Shallot Brussels Sprouts

What’s for Dinner? Crockpot Red Curry Lentils

Fish for Dinner: Baked Trout with Oranges, Olives and Herbs

Super Salads: Apple Fennel Salad with Pistachios and Apricots

Fish for Dinner: Baked Fish Fillets with Cherry Tomatoes and Capers

The Foodies Feast was Out of This World

Sweet Bites: Lemon Meltaways

Super Salads: Winter Salad with Kale, Pomegranate, Feta and Toasted Pecans

Sweet Bites: Gluten-Free Oatmeal Chocolate Chip Cookies

What’s for Dinner? Sheet Pan Chicken with Sourdough and Bacon

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