‘Carrot Soup with Coconut Milk’

March 29, 2024 Comments: 2

Recipe Courtesy of Michael Anthony’s V is for Vegetables Cookbook

Perfect for your Easter celebrations this weekend, this bright orange bowl of yummy carrot soup has several layers of complimentary flavors.  Carrots, yes–but also sauteed fennel, onions, and garlic.  A splash of orange juice as well, which is always a great addition to any dish that involves carrots and/or fennel.  The liquid for the soup can be veggie stock, water or even chicken stock: dealer’s choice.  And we’re not done yet!  A touch of fragrant coconut milk added right into the milk before everything is pureed to smooth adds an unexpected creaminess and flavor.  Top each bowl with some diced red radishes and some fresh herbs, if desired.

(To view this recipe, click on the blue title of the above post*)

Creole Pecan Pie

March 28, 2024 No comments

This decadent pie is easy to make and is guaranteed to be adored by all!  (Especially when it is served with a scoop of vanilla or chocolate chip ice cream…) You might be asking yourself what makes this specific version of pecan pie ‘creole’?  Well in addition to the buttery pie crust filled with southern pecans and the gooey mixture made with light corn syrup, cane and brown sugars, and vanilla, is the addition of bourbon and some grated orange zest.  The orange zest adds a nice citrusy sweetness to the rich pie, and the bourbon does what bourbon is supposed to do…liven everything up a bit!

(To view this recipe, click on the blue title of the blog post above*)

Kohlrabi & Radish Salad with Toasted Walnuts

March 27, 2024 No comments

Ever tried kohlrabi? This distant cousin of cabbage has a similar taste to that of broccoli stems, with the crunch of water chestnuts.  It can be enjoyed raw or cooked, and is perfect in a simple salad or slaw like this one.  Simply toss together the peeled, thinly sliced kohlrabi with some thinly sliced radishes and some toasted walnuts; then, all of these crunchy ingredients are combined with a light walnut-lemon vinaigrette and some sliced fresh chives for a bit of a peppery bite.  Another easy way to prepare kohlrabi is to dice it, toss it with olive oil, season with salt and pepper, and perhaps some fresh herbs or za’atar for a low-carb alternative to roasted, cubed potatoes.

(To view this recipe, click on the blue title of the blog post above*)

Fettuccine with Seared Scallops & Fresh Tomato Sauce

March 26, 2024 No comments

Two restaurant quality dishes that I find most people are wary to make at home are seared scallops and lamb chops. When actually, all you have to do for both proteins is sear them stove-top on both sides. I encourage you to try making both at home to impress your next round of dinner guests, or to surprise your family with an elegant weeknight dinner.

Take scallops for example; once you find high quality, jumbo sea scallops all you need is a hot pan, a touch of butter and olive oil and your trusty kitchen tongs.  They sear in the hot pan for about 1-1/2 minutes on one side (until caramelized and lovely) and then you flip them and cook them for about 30 additional seconds. Serve them on a bed of risotto, spaghetti squash, or like in this recipe, over al dente pasta with a simple tomato sauce studded with briny olives.

(To view this recipe, click on the blue title of the blog post above*)

‘Tahini Chicken with Bok Choy & Mango Salad’

March 25, 2024 No comments

Recipe Courtesy of Cooking Light Magazine

This colorful and flavorful entrée salad comes together in no time at all, and is a super healthy dinner idea. The base is crunchy bok choy and red cabbage, along with cubes of sweet ripe mango; and the dressing? An Asian-inspired vinaigrette made with a touch of honey, rice vinegar, soy sauce and toasted sesame oil. The chicken cooks quickly on the grill pan seeing that they are boneless, skinless chicken thighs; seared first on both sides then glazed with a tasty mixture of honey and tahini, or sesame paste.  The tahini gives an underlying richness to the chicken, which you then cube and place a top your gorgeous and healthy salad base!

(To view this recipe, click on the following link: https://www.yahoo.com/news/tahini-chicken-bok-choy-mango-070240574.html )

‘Super-Moist Carrot Cake’

March 24, 2024 No comments
Recipe Courtesy of www.SallysBakingAddiction.com

Recipe Courtesy of www.SallysBakingAddiction.com

The first few words that come to mind when describing this homemade carrot cake are mmmmmmmm and oh my.  Aptly named super-moist carrot cake, every bit of this rich cake is just that– and also perfectly sweet and did I mention easy to make?  Studded with the classic, lovely combo of grated carrots, pecans and golden raisins, the warmth of spices here is remarkable as well.   Simply ground cinnamon and nutmeg, but the combination of all the cake’s ingredients really make it the best carrot cake I’ve ever tasted.  And of course, topped with a creamy, gooey cream cheese frosting flavored with vanilla just makes the cake that much better.

(To view this recipe, click on the following link: http://sallysbakingaddiction.com/2013/03/11/super-moist-carrot-cake/)

Greek Lamb Meatloaf

March 23, 2024 No comments

Greek Lamb Meatloaf

With lamb on the brain I decided to experiment with a Greek-inspired ground lamb meatloaf. (And boy I’m glad I did, the results were super flavorful!)  Into the ground lamb I added some chopped Kalamata olives, some crumbled feta cheese, dried oregano, and minced garlic.  The meatloaf gets its lovely moist texture from the addition of one egg, some Panko breadcrumbs and from the natural fat ratio of the lamb itself.  Lovely when served with a quick-and-easy Greek yogurt-based sauce studded with chopped, fresh dill and the bright flavor of lemon juice, a nice side dish idea for this hearty main dish would be some roasted potatoes and maybe a fresh cucumber and tomato salad.

(To view this recipe, click on the blue title of the blog post above*)

Roasted Haricots Verts with Olive Tapenade

March 22, 2024 No comments

Roasting thin French green beans helps them to retain their natural crunch while tenderizing them just slightly.  My favorite way to cook haricots verts, roasting requires little effort and is the ideal way to cook a number of veggies.  For this recipe, I topped the simple roasted haricots verts with a homemade olive tapenade: a coarse chop of mixed, pitted olives, garlic, crushed red pepper flakes, olive oil, vinegar and some fresh parsley.  Wonderful on its own, but this dish is made even lovelier when served over white wine-braised leeks.

(To view this recipe, click on the blue title of the blog post above*)

Kalamata Olive & Pine Nut-Crusted Rainbow Trout

March 21, 2024 No comments

Everything about this dish is inspired by classic flavors from the Mediterranean.  Flaky trout fillets are coated in a topping of fresh oregano, lemon zest, chopped black olives and buttery pine nuts, baked and then served over a colorful vegetable sauté of squash, Swiss chard and roasted cherry tomatoes.   A squeeze of lemon juice both on the cooked fish and on the veggie sauté adds a last minute ‘brightness’ to the entire dish.

(To view this recipe click on the blue title of the blog post above*)

‘Charred Orange-Chili Broccoli’

March 20, 2024 No comments

Recipe Courtesy of Cooking Light Magazine

This spicy, Asian-inspired sauce would be fantastic on just about any roasted veggies!  A sweet-yet-salty-yet-spicy sauce made stove top with chili sauce, soy sauce, fresh orange juice, sesame oil, and brown sugar, this warm sauce is poured over roasted broccoli florets and finished off with toasted sesame seeds for a touch of crunch. Try this sauce idea even in your next stir fry, or on a crunchy broccoli slaw as a vinaigrette idea.

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