Side Dish Recipes, Vegetarian Recipes

Maple and Harissa Roasted Carrots

maple and harissa carrots 4

 

It’s an Autumn Saturday morning in Chicago. As I sit here and type this, I’ve already seen the weather go from dark and cold, to windy and pouring rain. Now, its slightly breezy and a lovely 70 degrees F and sunshine. Why am I telling you this? Well, for one thing, my fiance is a weather geek and it’s rubbed off on me. For another thing, I’m attempting to draw the correlation between this simple carrot recipe (three distinct flavor profiles), and the three stages of this mornings weather. For the last thing, I realize this is a lame analogy … I’ll do better next time.

Silly food – weather comparisons aside, this IS a delicious and lovely carrot recipe. A great combination of sweet and spicy with a slight smoky flavor from the cumin. So easy, even your significant other couldn’t screw it up.

I love buying carrots with the leafy tops still attached. Remove tops when you arrive home and store in an airtight plastic bag in your refrigerator. They will last much longer this way. You already know this, but it’s worth reiterating that grocery store pre bagged carrots have nothin’ on fresh farmers market carrots.

maple and harissa carrots 7maple and harissa carrots 1

 

Simple side dish is the name of the game here.  Cut carrots, toss with glaze, and roast away. Just make sure to bring an umbrella when you leave the house today.

maple and harissa carrots 2maple and harissa carrots 3maple and harissa carrots 6

 

Ingredients:

  • 1 1/2 lbs (about 6-8 large) carrots
  • 1 garlic clove, minced
  • 2 tbsp olive oil
  • 2 tbsp maple syrup
  • 2 tsp harissa chili paste, more if you like spicy
  • 1 tsp cumin
  • Salt and freshly cracked black pepper, to taste

Directions:

  1. Pre-heat oven to 450 degrees F and line a large baking sheet with foil or parchment paper.
  2. Peel and trim off the ends of the carrots.  Cut into quarters, first crosswise, then lengthwise.
  3. Make glaze by combining the remainder of the ingredients.
  4. Toss carrots in glaze.
  5. Arrange carrots onto baking sheet in an even layer and bake for 30-35 minutes. Flip/turn carrots 2 times during the cooking process.
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Salads, Vegetarian Recipes

Kale Salad with Breadcrumb Croutons

Kale Salad with Breadcrumb Croutons

 

I’m guilty of it. I’ll readily admit. I’m guilty of eating kale multiple days a week. I love it in my Fall Quinoa and Kale Salad, Kale and Brussels Sprout Salad with Bacon, Almonds, and Pecorino, and Kale and Corn Salad with Basil Lime Vinaigrette.  All incredibly tasty, satisfying, and hearty. But just because kale can be tough and bitter doesn’t mean you have to “sneak” kale into a salad. Kale actually CAN be deliciously featured in a salad with just a few other ingredients. This is not “kale propaganda.” This is the truth!

By massaging the fibrous leaves, you bring out their sweetness and transform them into something tender and easier to digest.  Just chop up the kale, drizzle with a small amount of olive oil, and use your fingers to rub the oil into the leaves.  After a minute or two, the leaves will begin to wilt and shrink. Trust me, you’ll notice the difference. This salad benefits from being dressed about 15 minutes before it is served. The acid in the dressing helps to break down the kale even more and yields a more tender green.

Kale Salad with Breadcrumb CroutonsKale Salad with Breadcrumb CroutonsKale Salad with Breadcrumb CroutonsKale Salad with Breadcrumb Croutons

 

Preparation for this salad is minimal.

Homemade croutons and salad dressing are always easy on the budget.

Simple. Inexpensive. Kale. Yum.

Kale Salad with Breadcrumb CroutonsKale Salad with Breadcrumb Croutons

 

Ingredients:

  • 5 slices of day old french bread (or whatever you have on hand)
  • 4 tbsp melted butter
  • A pinch of garlic powder
  • 2 bunches of Lacinato kale (about 8 cups), cleaned and dried
  • 1/3 cup olive oil
  • The juice from 1 lemon (about 3 tbsp)
  • 1 tsp Dijon mustard
  • 1 tsp apple cider vinegar (or red wine vinegar)
  • Salt and freshly cracked black pepper, to taste
  • 1/2 cup freshly grated Parmesan cheese
  • Optional: avocado and tomato

Instructions:

  1. Pre-heat oven to 350 degrees F. Place french bread on a baking sheet and bake for 15-20 minutes, flipping half way through until bread is crusty. Remove bread from the oven and cool. Tear bread into small (1/2 inch) pieces and toss with the melted butter, salt, pepper, and a pinch of garlic powder. Bake breadcrumb croutons for another 5-10 minutes until golden. Set aside and cool.
  2. Remove stems from kale and slice into thin ribbons.  Don’t forget to massage your kale!
  3. Prepare salad dressing by combining olive oil, lemon juice, Dijon mustard, vinegar, salt and pepper.
  4. Toss together kale and half of the dressing.  Be sure to allow salad to sit for approx 15 minutes. Add additional dressing to your preference. Top with Parmesan cheese and croutons (and avocado and tomato if you desire).

Servings 4 (Serving Size: 2 cups)

Salads

Sesame-Ginger Soba Noodle Salad with Chicken

Sesame-Ginger Soba Noodle Salad with Chicken

I’m writing this at 2pm on Friday of Labor Day weekend. We’ve all mailed it in at this point, right? We’re done doing “actual’ work. So, in the spirit of Labor Day, I give you this fantastic dish. Ideal for a lazy summer weekend afternoon. Sesame-Ginger Soba Noodle Salad with Chicken.  Vibrantly flavored, full of crisp vegetables, and easily adaptable. (Did I throw in enough buzz terms there?)

I made a vinaigrette packed with fresh ginger, sesame oil, soy sauce and a hint of heat from the chili paste. A subtle bit of spice. Just enough.  Soba noodles, often times labeled as buckwheat noodles, can be found in the Asian section of your supermarket. They’ve got a distinct flavor and sweetness. I love ’em.

Sesame-Ginger Soba Noodle Salad with ChickenSesame-Ginger Soba Noodle Salad with ChickenSesame-Ginger Soba Noodle Salad with Chicken

Easily modified by using any variety of vegetables you have on hand.  Asparagus in your crisper drawer? Shave thin and toss it in (That was an unintentional rhyme). Bright and beautiful green beans at the farmers market? Quickly blanch along with the soba noodles during the last minute of cook time, then add ’em to the party.  Looking for a meatless meal? Simply leave the chicken out. You’re the boss.

Whip this dish together before fall flavors take over the market. Unique, delicious, and (obviously) a cinch to put together. Now, let’s get after this long weekend!

Sesame-Ginger Soba Noodle Salad with ChickenSesame-Ginger Soba Noodle Salad with Chicken

Ingredients:

  • 3 tbsp canola oil, divided
  • 2 tbsp sesame oil
  • 2 tbsp rice vinegar
  • 4 garlic cloves, chopped
  • 1 tbsp fresh ginger, peeled and minced or fresh ginger paste
  • 1/4 cup soy sauce
  • 2 tbsp honey
  • 1/2 tsp chili paste
  • 3 tbsp sesame seeds, toasted
  • 8 ounces soba noodles
  • 1 lb (2 large) boneless chicken breasts, cut into bite sized pieces
  • 1/2 cucumber, thinly sliced
  • 2 large carrots, thinly sliced
  • 1/2 cup red pepper, thinly sliced
  • 1 handful cilantro, chopped
  • 4 green onions, thinly sliced

Directions:

  1. In a food processor, combine 2 tbsp canola oil, 2 tbsp sesame oil, 2 tbsp rice vinegar, 4 garlic cloves, 1 tbsp minced ginger, 1/2 cup soy sauce, 2 tbsp honey, and 1/2 tsp chili paste. Pulse until combined.  Pour sauce into a bowl, add toasted sesame seeds, and set aside.
  2. Cook soba noodles according to package directions.  Drain and set aside.
  3. Heat a large skillet with 1 tbsp oil over medium heat.  Add chicken, season chicken with salt and pepper, and cook until golden brown and just cooked through.  Add 1/3 of the sauce to the chicken, toss to coat, remove from heat, and set aside.
  4. Toss together noodles, cucumber, carrots, red pepper, cilantro, green onion, chicken, and another 1/3 of the sauce.  Add additional sauce if necessary.
  5. Serve at room temperature or chilled.

Servings: 4

Appetizers, Salads

Heirloom Tomato and Burrata Caprese Salad

Heirloom Tomato and Burrata Caprese Salad-2

 

“It is the sweet, simple things of life which are the real ones after all.” Laura Ingalls Wilder was right on.

The freshness of your ingredients – heirloom tomatoes, burrata cheese, fresh basil – make this simple salad so beautiful and delicious. Ideal for late summer gatherings with friends or family.  Pair with a good bottle of wine and fresh bread.

A simple post for a simple salad. I’d like to think Laura would wholeheartedly enjoy this. I’m certain you will.

Heirloom Tomato and Burrata Caprese Salad-1Heirloom Tomato and Burrata Caprese SaladHeirloom Tomato and Burrata Caprese Salad-3

 

Ingredients:

  • 3 large Heirloom Tomatoes
  • 2 balls burrata cheese (8 ounces total), torn into pieces
  • 1/4 cup fresh basil leaves, torn into pieces
  • 2 tbsp extra virgin olive oil
  • 1 tbsp balsamic vinegar
  • Sea salt and freshly cracked black pepper, to taste

Directions:

  1. Wash, dry, and slice tomatoes into 1/2 inch slices.  Discard ends and season tomato slices with salt and pepper.
  2. Arrange tomatoes on a platter, overlapping slightly.  Top with burrata and fresh basil.  Drizzle with olive oil and balsamic vinegar.

Servings: 4 (side-dish) or 2 (main-dish with some crusty bread)

Breakfast Recipes, Salads

Asparagus, Egg and Bacon Salad with Dijon Vinaigrette

Asparagus, Egg and Bacon Salad with Dijon Vinaigrette4

 

I have to give you an excuse for going over a month between blog posts.  Would you believe I spent the last month in French Polynesia, retracing the last years of impressionist painter Paul Gauguin?  I wouldn’t either. (I’ll save that for next year.)

How about the fact that my good friend, chef Mario Batali, and I finally fulfilled our mutual dream of culinarily sailing the entire Great Lakes.  We only ate the fish we caught.  We prepared and cooked it all on our 35 foot Catalina sailboat.  Never came in to port for a month. You buy that excuse? (At least that one was regional.)

Or, maybe … just maybe, I got engaged. Yup.  That one’s actually true!

Between the many celebrations, and an actual work conference (my blog isn’t my “job” … yet), my time for posting was a bit gobbled up.  Fear not, my friends.  I’m back in the kitchen.  Excelsior!

Onward and upward, indeed, with this dish.  My, oh my!  Asparagus, hard boiled egg, and bacon … a match made in heaven. (See what I did there? He, he. I couldn’t resist.)  When tossed with a Dijon vinaigrette, this heavenly match becomes even more divine.

When asparagus is in season, buy fresh from the market and use within a day or two.  When asparagus is not in season, easily substitute green beans.  I typically keep hard boiled eggs on hand for an easy grab and go snack.  Thus, this salad comes together in a jiffy.  The minimal ingredient list makes this recipe inexpensive to put together.  A low carb, high protein, gluten-free breakfast / lunch for two.  Cooking for two just got a whole lot easier and a whole lot more meaningful 😉

Asparagus, Egg and Bacon Salad with Dijon VinaigretteAsparagus, Egg and Bacon Salad with Dijon Vinaigrette1Asparagus, Egg and Bacon Salad with Dijon Vinaigrette2Asparagus, Egg and Bacon Salad with Dijon Vinaigrette4

 

Ingredients:

  • 4 strips bacon
  • 1 bunch asparagus, ends discarded and cut on a bias into bite size pieces (substitute green beans in off season)
  • 2-4 hard boiled eggs (how to cook hard boiled eggs), sliced into thirds and seasoned with a pinch of salt and pepper
  • 2 tsp olive oil
  • 2 tsp apple cider vinegar
  • 1 tsp Dijon mustard
  • Salt and freshly cracked black pepper, to taste

Directions:

  1. Heat a large skillet over medium high heat. Fry bacon until crisp. Remove bacon from pan and drain on a paper towel.  Once cooled, crumble into small pieces.
  2. Discard all but 1 tbsp of bacon grease from skillet. Return skillet to medium heat and add asparagus.  Season with a pinch of salt and pepper and cook until tender.
  3. Prepare vinaigrette by whisking together olive oil, apple cider vinegar, Dijon mustard, and a pinch of salt and pepper.
  4. Divide the asparagus onto 2 plates. Top each plate with equal amounts of crumbled bacon and hard boiled egg slices.  Drizzle with dressing and serve.

Servings: 2

Pasta Recipes, Salads

Greek Tortellini Pasta Salad with Chicken

Greek Tortellini Pasta Salad2

 

Some of the best memories are made in flip flops … while eating this dish.

Summer’s back.  Time to make Greek tortellini pasta salad.  Here’s my update on the classic Greek salad. I mixed it up by adding cheese tortellini, shredded chicken, and a couple other tid bits.  I’ve always got cheese tortellini on hand for simple weeknight suppers.  Always a crowd (or, just me) pleaser.

I toss the cheese tortellini with chicken breasts (use a rotisserie chicken as a huge time saver), cherry tomatoes, cucumbers, red onion, artichoke hearts, chickpeas, kalamata olives, feta cheese, and parsley. On the side, I’ll put together a simple homemade Greek salad dressing.  Give it all a toss, and ,dinner is served.  Leftovers keep well in the refrigerator for a couple of days.  Lunch, a simple after workout snack, or even breakfast.  (Yes, I’ve been known to eat leftover pasta salad for breakfast before work. No shame!)

This also works wonderfully for picnics, potlucks, bbqs, or a weeknight meal.  Perfect for summer.  Bright and easy. Just like my favorite pair of flip flops.

Greek Tortellini Pasta Salad1Greek Tortellini Pasta Salad3

 

Ingredients:

  • 20 oz cheese tortellini
  • 1 lb boneless skinless chicken breasts (about 2 large breasts), or 1 rotisserie chicken
  • 1 1/2 cups cherry tomatoes, halved
  • 1 1/2 cups cucumber (about 1/2 of a hothouse cucumber), peeled, seeds removed and diced
  • 1/2 red onion, thinly sliced
  • 14 oz can artichoke hearts packed in water, drained and chopped
  • 14 oz can chickpeas, drained and rinsed
  • 1 cup kalamata olives, halved
  • 1/3 cup extra virgin olive oil
  • 1/4 cup red wine vinegar
  • 1 garlic clove, minced
  • 1 tsp salt
  • 1/2 tsp freshly cracked black pepper
  • 1/2 tsp dried oregano
  • 5 oz block feta cheese, crumbled (I prefer feta packed in brine)
  • 1/2 cup fresh parsley, chopped

Directions:

  1. Pre-heat oven to 350 degrees F.  Season chicken breasts with salt and freshly cracked black pepper.  Cook for 35 minutes or until internal temperature reaches 165 degrees F.  Set aside until cool enough to handle and cut into bite sized pieces.  Alternatively, dice 3 cups of rotisserie chicken.
  2. Bring a large pot of salted water to a boil.  Cook tortellini in boiling water for 5-7 minutes, or according to package directions.  Drain and rinse under cold water until cool.  Set aside and reserve.
  3. Combine cooled tortellini, shredded chicken, cherry tomatoes, cucumbers, red onion, artichoke hearts, chickpeas and kalamata olives in a large bowl.
  4. Make dressing by combining olive oil, red wine vinegar, garlic, salt, freshly cracked black pepper, and dried oregano.  Mix well.
  5. Toss salad with the dressing.  Start by adding half of the dressing and add more to suit your taste.
  6. Add feta cheese and fresh parsley.  Toss well and serve.

Note: Salad can be served right away but is best cooled in the refrigerator for a few hours.  Salad will keep well for 3 days in the refrigerator.

Greek Tortellini Pasta Salad4

Pasta Recipes, Vegetarian Recipes

Stove-top Gnocchi (not mac) and Cheese with Peas

Fun enough for the kids.  Just grown up enough for the adult palate as well.  So simple to make.  Ready for it?  Sure you are.

Gnocchi3

 

This is a fun twist on macaroni and cheese.  I like creating an opportunity to introduce children to new foods and expand their palates, while simultaneously eating something with a sense of familiarity.  Stove-top Gnocchi (not Mac) and Cheese with Peas … does just that.  It’s a rich, decadent cheese sauce.  Move over kiddies, I’m diving in too.

If you’ve never cooked gnocchi (small potato dumplings) before, the time is now. Your family will love these little potato pillows.  Just bring a big pot of salted water to a boil (as you would for pasta).  Then add the gnocchi, give it a stir, and wait until they rise to the surface. About 3-ish minutes.  Once they’ve floated to the top, just strain out the water and you’re ready to go!  Easy peasy!

Prepare your ingredients ahead of time.  Shred your cheeses and have your milk and seasonings out and ready.  The thing about cheese sauce is that things happen fast.  Because you’re working with milk, butter, cheese and heat – this sauce can burn easily if you’re not careful.  By getting everything prepared ahead of time, you can focus on the cooking.

This dish comes together in under 30 minutes.  Being prepared in one pot means minimal clean up.  (We love that!)  Happy family.  Easy clean up.  Delicious meal for the whole crew.

Gnocchi2Gnocchi1Gnocchi4

 

Ingredients:

  • 2 17.5 ounce boxes potato gnocchi
  • 4 tbsp (1/2 stick) unsalted butter
  • 2 garlic cloves, minced
  • 3 tbsp flour
  • 2 cups whole milk
  • 1/4 tsp mustard powder
  • 1 tsp salt
  • Freshly cracked black pepper
  • 2 cups freshly shredded cheddar cheese
  • 1 cups freshly shredded fontina cheese
  • 1/2 cup freshly shredded Parmesan cheese
  • 1 1/2 cups frozen peas, thawed
  • (Optional toppings: chopped fresh basil, extra Parmesan cheese)

Directions:

  1. Bring a large heavy-bottomed stock pot of salted water to a boil.  Add the gnocchi and cook according to package directions. Drain, set aside, and reserve.  Make sure to toss the cooked gnocchi frequently so they do not stick together when preparing the cheese sauce.
  2. Next, make the béchamel sauce.  In the same pot, melt the butter over medium-low heat. Once the butter has melted, add the garlic and cook for 1 minute.  Stir in the flour and cook the mixture, stirring constantly until light brown in color with a slightly toasted aroma, about 3 minutes. Add the milk slowly into the flour and butter mixture, whisking constantly so you get all the lumps out.  Bring sauce to a low boil, whisking constantly, then simmer,  still whisking occasionally, for 3 minutes to thicken.  The sauce should thicken enough to coat the back of a spoon.
  3. Stir in cheeses, mustard powder, salt and pepper until smooth.  Note: Do not add your cheese too fast or too soon as this could result in clumpy, greasy chaos instead of creamy, cheesy deliciousness.  Instead, wait for your béchamel to reach the right thickness.  Then, add the cheese in three batches, making sure each batch is completely melted before adding more cheese.
  4. Add the gnocchi and peas, stirring to combine, and cook over low heat just until warmed throughout. Serve immediately with fresh basil and additional parmesan cheese.

Note: It will originally seem that there is too much cheese sauce for the amount of gnocchi. Trust me – the sauce will continue to thicken and you will be happy with the extra creamy, cheesy deliciousness.

Note: Leftovers can be topped with homemade breadcrumbs (2-3 slices of day old bread pulsed in a food processor to form small crumbs then combined with 1 tbsp melted butter and 2 tsp fresh herbs) and baked in a 350 degree F oven for 40 minutes until bubbling and golden brown.

Servings: 6

Thank you Bell Family Company for featuring Stove-top Gnocchi (not Mac) and Cheese with Peas on your blog.  Anyone living in the New York or Chicago area looking for an incredible nanny service, look no further.  Need a sitter for date night? A TravelSitter for your summer vacation?  A full-time nanny for a new baby?  They have you covered.  Visit their website for details.  Let them know Emily Always Cooks sent you!