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An Awesome Red Pepper Sriracha Pesto

6 Apr

I will start by saying I do not like red peppers and I do not like sriracha. Impossibly, I somehow love this pesto.

You already know none of my pictures came out looking at all appetizing–and since I trust you can all envision what a pesto looks like,  I will leave you instead with a picture of MrKef finding the coin in the vasilopita  this year:IMG_7266

My life with this man is filled with joy and happiness. Yours will be, too, if you make this delicious pesto and slather it on pretty much everything.

Red Pepper Sriracha Pesto

Ingredients

  • 12 oz roasted red peppers
  • 3 cloves garlic, peeled
  • 1/4 c pecan halves
  • 2 oz feta cheese (about 1/4 c)
  • 1 oz (about a handful) arugula or spinach
  • sriarcha, to taste (in my house this was about 5 TBS- you do you)
  • 1.5 TBS olive oil
  • 1 TBS water

Assembly

  1. Place all ingredients in food processor. Pulse until desired texture, probably about 10-12 seconds.
  2. Slather on everything.

Rosemary Cauliflower Mash- A New Favorite

12 Jan

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At our staff end-of-year party, a coworker made the best thing ever: a cauliflower mash with the taste of stuffing and the texture of mashed potatoes. It is as easy as roasting two heads of cauliflower and whirling it with some other delicious ingredients in a food processor. For the love of all things holy, go whip this up for your next meal.

Rosemary Cauliflower Mash

Ingredients

  • 6.5 TBS olive oil
  • 2 heads of cauliflower, chopped
  • 1 onion, chopped
  • salt, to taste
  • pepper, to taste
  • 3 sprigs rosemary
  • 1 head garlic
  • about 1/4 c whole milk or half and half
  • half stick of butter
  • ancho chili powder (optional)

Assembly

  1. Preheat oven to 400F. Toss cauliflower in 4-5 TBS olive oil and season with salt and pepper to taste. Slice the head of garlic across the top so all the cloves are exposed. Pour 1 tablespoon of olive oil over the garlic and wrap loosely in tinfoil. Roast the cauliflower until tender and garlic until fragrant and soft, about 40 minutes. While those roast, saute the onion with the remaining olive oil until soft and fragrant.
  2. Place the roasted cauliflower in food processor. Squeeze out the roasted garlic cloves into the food processor. Add remaining ingredients and grind to desired texture, adding milk if necessary.

NYT Roasted Brussels Sprouts with Peanut Vinaigrette

10 Dec

Everyone and their brother was posting this sweet and savory brussels sprouts recipe– my love for NYT Thanksgiving is well documented and this year was no exception. These brussels are effortless crowd pleasers–I brought them to a Friendsgiving and to my unit’s holiday party and they were beloved at both events!

I did not bother to take a nice picture at either, so I will borrow both verbatim recipe and picture from my good friends at the good ol’ New York Times–don’t those just look so amazing?

Roasted Brussels Sprouts with Peanut Vinaigrette

Ingredients

INGREDIENTS

  • 2 lbs brussels sprouts, trimmed, halved and rinsed in cold water
  • ¼peanut oil
  • Salt
  • 4 tsp champagne vinegar (or white vinegar)
  • 2 tsp honey or maple syrup
  • 2 TBS unsweetened peanut butter, creamy or chunky
  • Hot sauce or chile oil (optional)
  • 1 large navel orange
  • 3 TBS dried tart cherries or cranberries, plumped in warm water, drained and coarsely chopped
  • Crispy fried shallots, for garnish (optional)
  • Chopped fresh mint, for garnish (optional)

Assembly

1. Heat oven to 400 degrees and place a pan of hot water in the bottom, to help prevent the sprouts from becoming tough. Turn on convection if you have it.

2. Toss sprouts with peanut oil, sprinkle with salt, and spread out on one or two baking sheets. Roast 15 minutes. Stir and continue cooking 10 to 20 minutes more, until browned and crisp. Check sprouts every 5 minutes or so; if they are browning too fast, reduce heat by 25 degrees and turn off convection.

3. Meanwhile, make the dressing: In a bowl, whisk together vinegar and honey. Whisk in peanut butter until thick and creamy. Add water until consistency is like creamy salad dressing. Season to taste with hot sauce, if using.

4. When sprouts are tender and browned, remove from oven, transfer to a large bowl and sprinkle with salt. Add half the dressing and toss well.

5. Take orange and cut a thick slice off the bottom and the top to make flat surfaces. Rest bottom on a cutting board and use a small, sharp knife to carve off all the peel and pith, cutting from top to bottom and following the curve of the fruit. When all the orange flesh is exposed, cut out each segment by slicing along the white membranes. Gently loosen from the orange and set aside.

6. Add half the orange and half the cherries to bowl and toss. Taste. Adjust with more dressing, orange and cherries until flavors are balanced. Serve warm or at room temperature, topped with fried shallots or fresh mint, or both, if using.

 

Martha-inspired Lentil Loaf

27 Sep

Martha made these beautiful loaves, and then I stole them from the pages of a dentist’s office Real Simple.

Because I can’t leave well enough alone, I substituted most of the suggested ingredients for the remnants of last week’s grocery shop. Leave it to Martha to grab those mangey carrots, wilted cilantro, and shriveling sprouts right out of the clenches of the garbage disposal. I also swapped the loaf pans for cupcake tins, in the interest of portion control.

This is another one of those super versatile recipes– first I enjoyed Lentil Loaf with sauteed veggies, then with some melted cheese , and finally with poached eggs (my favorite). So basically, you can put whatever you want in this loaf and then eat it with whatever you want. Awesome.

lentilloafLenti Loaf Inspired by a Convicted Felon

Ingredients

  • 2 TBS olive oil
  • 1 and 1/3 c green lentils
  • 1 onion, diced
  • 1 TBS curry
  • 2 c water (or broth)
  • 1 can (15 oz) black beans,  drained and rinsed
  • 1/2 bunch cilantro
  • 4 carrots
  • 2 zucchini
  • 8 brussels sprouts
  • 3/4 c tomato sauce
  • 3 eggs, lightly beaten

    To substitute: keep the lentils, onions, beans, tomato sauce and eggs– sub whatever you have for the rest!

Assembly

1. Preheat oven to 350F.  Lightly grease loaf pans or cupcake pans.

2. Heat oil in a pan over med-high heat. Throw in curry powder and onions, heat until fragrant.  Add lentils and cook until toasted, about 3 minutes. Add the water, bring to a boil. Lower the heat to simmer, cover, and cook until lentils are almost done, which took me about 15 minutes. Remove from heat.

3. While the lentils cook, grate your vegetables, either with a grater or food processor. Squeeze out any extra water and put in a large mixing bowl.

4. Put your cilantro and black beans in a food processor and blend until smooth with a hummus-like consistency (alternatively, I suppose you could just mash them up). Mix with grated vegetables.  Add lentil/onion mixture, and stir until well combined. Add beaten eggs and mix completely.

5. Pour into prepared pans and cook until top is brown and middle is set, about 25-30 minutes for cupcake tins and 55-60 minutes for loaf pans.

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