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All posts for the month November, 2011

roasted dutch yellow potatoes (vegan)

Published November 27, 2011 by lisaolisa

Ingredients

  • 1 1/2 pounds Dutch Yellow Potatoes (cut into 1 and half inch cubes)
  • 1 1/2 pounds onions bag
  • 1/4 cup Olive Oil
  • Salt
  • Pepper
  • Watercress Or Italian parsley

Directions

In a large baking dish, combine potatoes and onions with olive oil. Spread out in an even layer. Bake in a 350 degrees preheated oven stirring every 15 minutes or until golden brown. Transfer vegetables into a serving bowl. Season with salt and pepper. Garnish with watercress or Italian parsley.

http://www.melissas.com/Recipes/Recipes/Side-Dishes/Roasted-Baby-Dutch-Yellow-Potatoes-with-Fresh-Herbs.aspx

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cauliflower with curry butter

Published November 27, 2011 by lisaolisa

Time: 30 minutes

3 pounds cauliflower

Salt

4 tablespoons butter

1/2 teaspoon turmeric

1/8 teaspoon cayenne

1/4 teaspoon black pepper

1/8 teaspoon nutmeg

1/8 teaspoon cloves

2 teaspoons grated fresh ginger, or 1/2 teaspoon dry ginger

2 tablespoons snipped chives

1 tablespoon fresh lime juice, or to taste.

1. With a paring knife, cut the cauliflower into tiny florets, as small as possible. You should have about 8 cups.

2. Meanwhile, bring a large pot of well-salted water to a boil. Working in batches, cook the florets for 1 to 2 minutes, until just cooked but still firm. Drain well and blot on kitchen towels, then cool.

3. Melt the butter in a small saucepan and stir in the turmeric, cayenne, black pepper, nutmeg, cloves and ginger. Put the cooled cauliflower in a large bowl and season lightly with salt. Drizzle the butter over it, toss gently and transfer to an oven-proof serving dish.

4. The cauliflower can be kept at room temperature for 2 to 3 hours until serving time, or covered and refrigerated then brought to room temperature. To serve, heat in a 400-degree oven for 10 minutes. Sprinkle with chives and lime juice.

Yield: 8 to 10 servings.

Source: http://www.nytimes.com/recipes/1013921/Cauliflower-With-Curry-Butter.html

cabbage with apples, onions, and caraway

Published November 27, 2011 by lisaolisa

Cabbage, so often cooked to death, can be deeply satisfying. The trick is to blanch it very briefly in salted water before combining it with other flavorful ingredients; in this case, onions, apples, celery and caraway.

From: NYT

Time: 25 minutes

 

Salt and pepper

2 pounds green cabbage, cored and cut in 1-inch strips

4 tablespoons butter

3 onions, sliced 1/4-inch thick

3 large tart apples, peeled, cored and sliced 1/4-inch thick

2 or 3 celery stalks, thinly sliced

1/2 teaspoon caraway seed

6 scallions, thinly sliced.

1. Bring a large pot of well-salted water to a boil. Add the cabbage and cook for about 30 seconds, until barely wilted. Drain in a colander under cold running water until cool, and pat dry.

2. In a wide, heavy-bottomed pot, melt butter over medium heat. Add onions, season well with salt and pepper, and cook until softened, about 5 minutes.

3. Turn up the heat and add apples. Continue to cook, stirring constantly, allowing onions and apples to brown a bit, until apples are cooked through, 5 to 8 minutes. Stir in celery and caraway, then transfer to a large mixing bowl.

4. Add cabbage and toss gently. Adjust seasoning and transfer to an oven-proof serving dish. If not serving immediately, keep at room temperature for 2 to 3 hours, or refrigerate and bring to room temperature, before heating in a 400-degree oven for 10 minutes. To serve, sprinkle with the scallions.

Yield: 8 to 10 servings.

Braised Carrots with Cumin and Red Pepper

Published November 27, 2011 by lisaolisa

From: NYT

Time: 30 minutes

3 pounds medium carrots, peeled

4 tablespoons olive oil

Salt

6 garlic cloves, sliced

1/2 teaspoon cumin seed, toasted and coarsely ground

2 teaspoons mild red pepper flakes, like Aleppo or Marash

2 teaspoons paprika, smoked or unsmoked.

1. Cut the carrots lengthwise, or quarter them if you wish.

2. Warm the olive oil in a large Dutch oven or heavy bottomed pot over medium heat. Add the carrots and turn them in the oil to coat. Season generously with salt. Add the garlic and 1 cup of water. Bring to a boil, then reduce the heat to a gentle simmer and cover the pan. Cook for about 10 minutes, until the carrots are just tender.

3. Remove the lid, raise the heat, and let any remaining water cook away.

4. Sprinkle the cumin, red pepper and paprika over the carrots and transfer them to an oven-proof serving dish. Serve hot or at room temperature. The carrots may be left at room temperature for 2 to 3 hours, or refrigerated and brought to room temperature, before reheating in a 400-degree oven for 10 minutes.

Yield: 8 to 10 servings.

Broccoli and Dill Raita Slaw

Published November 27, 2011 by lisaolisa

Recipe by Aarti Sequeira

Prep Time:    15 min

Level:  Easy

Serves: 6 to 8 servings

Ingredients

    1/2 cup plain whole milk yogurt
    1/2 cup mayonnaise
    2 tablespoons lemon juice
    3 tablespoons minced fresh cilantro
    1 tablespoons minced fresh dill
    1 tablespoon Garlic-Ginger Paste, recipe follows
    1/2 teaspoon kosher salt
    1/4 teaspoon freshly ground black pepper
    1 medium shallot, minced
    2 (10-ounce) bags broccoli slaw
    1/4 cup dried cranberries (optional, can substitute pomegranate seeds)
    1/2 cup skinless sliced almonds, toasted

Directions

In a large bowl, whisk together all of the ingredients except the broccoli slaw, cranberries, and almonds. Taste for seasoning and adjust according to your palate.

Add the slaw, cranberries, and almonds and gently toss. Chill before serving.

Ginger-Garlic Paste:

    1/2 cup cloves garlic
    1/2 cup (1/2-inch slices) fresh ginger
    1/4 cup canola oil

Throw the garlic, ginger, and canola oil in a mini-food processor and let it go until it forms a semi-smooth paste. There will still be tiny little pieces in there, but overall, it should resemble a paste.

Save what you don’t use in a small glass jar; it should last in the fridge for 2 to 3 weeks. It’s a delicious addition to marinades, pasta sauces, stir-fry sauces, slow-cooker recipes, gravy etc. We always had a jar of this stuff in our fridge growing up.

Thai Red Curry Mac ‘n’ Cheese

Published November 25, 2011 by lisaolisa

Recipe by Aarti Sequeira

Prep Time: 20 min
Inactive Prep Time:
Cook Time: 15 min
Level: Easy
Serves: 6 to 8 servings

Ingredients

Mac ‘n’ Cheese:
  • Kosher salt
  • 1 pound elbow macaroni
  • 5 tablespoons butter
  • 5 tablespoons all-purpose flour
  • 1 (4-ounce) jar Thai red curry paste
  • 2 cups whole milk
  • 2 cups cream (alternatively, use 5 cups whole milk instead of both milk and cream)
  • 8 ounces Monterey Jack cheese, grated
  • 8 ounces Cheddar cheese, grated
  • Crumb Topping:
  • 3/4 cup panko bread crumbs
  • 2 tablespoons butter, melted
  • Kosher salt and freshly ground black pepper
  • Directions

    For the mac ‘n’ cheese: Bring 4 quarts of water to a boil in a large pot. Salt generously, and then add the pasta and cook to box instructions, usually 6 to 7 minutes. Drain.

    In another large pot, melt the butter over medium-high heat. Whisk in the flour and continue whisking until it deepens in color and releases a light toasted aroma, about 1 minute.

    Whisk in the Thai red curry paste, and when fully combined, pour in the milk and cream (or all milk, if using). Bring to a boil, whisking constantly, and then turn down to a simmer. Simmer until the mixture thickens, whisking occasionally, about 5 minutes.

    Off heat, whisk in the cheeses and stir until melted. Add the pasta and toss to combine.

    Turn your broiler on.

    For the crumb topping: Toss the panko with the melted butter and season with salt and pepper.

    To assemble: Pour the mac ‘n’ cheese into a broiler-safe casserole dish, sprinkle with the bread crumb mixture, and broil until browned, about 1 minute.