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Archive for March, 2013

Curried Egg Salad and Two Years of Relishing It

Posted in Salad, tagged , , , , , , on March 20, 2013| 16 Comments »

Curried Egg Salad via Relishing It

Last week, my little blog turned two.  It’s been a wonderful and busy couple of years.  I’ve made some incredible friends, both in real life and social media, that I would never have met had I decided not to try my hand at this blogging thing.  My children have grown– and no longer need quite as much minute-to-minute attention– which makes it a bit easier to do this sort of thing.  I guess I’ve also learned to better balance blogging along with taking care of my family.

That first year it felt like preparing, photographing, and writing consumed so much of my time.  I’m more efficient now, less focused on getting that perfect photo.  And while I still have a lot to learn, I realize that I’m not going to be  Cannelle et Vanille or What Katie Ate.  I adore those blogs, but that’s not why I’m here.  I’m comfortable being Laurie from Relishing It.  I’m here to show you some (hopefully) pretty photos of some (hopefully) healthy, tasty food, along with a few sweet indulgences.  I’m here to share ideas and thoughts about balanced eating and sustainable food production that can turn into conversations.  For me, food is more than sustenance.  It’s at the center of every gathering, it’s sharing and comparing cultural upbringings.  Most importantly, food is about taking care of my family.  I want to feed them well and keep them healthy, and I honestly believe that being aware of whether your food contains harmful chemicals, how it’s produced, and where it comes from can do that.  So, to you readers and friends that keep coming back to my little corner of the internet every week, I thank you.

Curried Egg Salad via Relishing It

Sweet Curry Powder via Relishing It

Now onto one of my favorite little dishes– egg salad!  I could eat egg salad every day of the year.  I’m serious.  This avocado egg salad is still the most popular post on Relishing It– by a long shot.  So today I figure it’s time to share an egg salad recipe that I actually like even a little bit more than that one.  This one relies on sweet curry powder and coconut milk for it’s primary flavors (it’s mayonnaise-free).  Those two ingredients combine to give this egg salad a wonderful, though not overpowering flavor.  And the cilantro, red onion, and garlic add a little freshness and complexity.  It’s simple and divine.

Curried Egg Salad via Relishing It

You may have noticed that the bread in these photos is…different.  Interested?  It’s actually a wonderful, hearty, gluten-free loaf that is full of healthy, delicious ingredients.  You can find the recipe at the My New Roots blog for Life Changing Loaf of Bread.  I love it with this– or any– egg salad.  I like to make a loaf and wrap the sliced leftovers in the freezer.  They are perfect when toasted.  Even if you’re not gluten-intolerant it’s worth giving it a try.  Enjoy!

Curried Egg Salad via Relishing It

The Recipe:  Curried Egg Salad 

(Serves 1)

2 hard-boiled eggs, peeled and chopped

1 tablespoon minced red onion

1 garlic clove, minced

1 tablespoon minced cilantro

1 teaspoon sweet curry powder

3 tablespoons coconut milk, (canned version)

1/4 teaspoon kosher salt

In a bowl, add the chopped eggs.  Using a fork, mash about 1/3 of them.  Add the rest of ingredients and gently mix together.  Cover and let sit in the refrigerator for about 20 minutes so the flavors can meld, or eat right away if you’re impatient like myself.  Enjoy!

Note:  Store your leftover coconut milk in a canning jar in the refrigerator– you will be amazed at how many wonderful things you can find to use it in!

Thanks for stopping by– have a great weekend!

xo

Laurie

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Vegetarian Lentil Meatballs

Posted in Savory, tagged , , , , , , , , on March 18, 2013| 17 Comments »

Vegetarian Lentil Meatballs via Relishing It

The calendar says that Spring is on the way, though the snowstorm that rolled through the Midwest over the last four days had my family looking for more warming comfort food.  I obliged, by making these meatless “meatballs.”  Yes, I realize calling something that has no meat in it a meatball is a bit ridiculous, but it sounds more generally appealling that “lentilballs.”  And to be honest, it gives you a better idea of what to expect.  I kid you not, these lentil meatballs have the same taste, texture, and appearance of traditional meatballs.

Brown Lentils via Relishing It

Lentil Meatball Ingredients via Relishing It

Not to belabor the point of how much this version tastes like a traditional meatball, but my husband– a complete carnivore and self-described ‘bean-hater’– devours them.  They’re made much like a traditional meatball, except for the addition of ricotta cheese.  It really helps bind the ingredients together and provides a rich texture.  I loaded these ones up with garlic, onion, parmesan, and parsley, but another nice thing about this dish is that it can be easily modified to evoke other ethnic food flavors.  Add a little curry powder, cilantro, and ginger; or to make a Greek version, add mint and oregano, and serve it with feta and tzatziki.  We enjoyed this latest batch with my homemade canned tomato sauce from last summer for an Italian vibe.  The point is, these little numbers are versatile enough to allow you to follow your imagination.

Vegetarian Lentil Meatballs via Relishing It

Homemade Tomato Sauce via Relishing It

In our family, we generally live by the “eat meat, though not all the time” mantra. These lentil meatballs are a great alternative, whether you’re like us or eat strictly vegetarian, and you still want that meaty texture and flavor.  The fact that brown lentils are also budget-friendly is a nice bonus.  Now if you’re interested in more traditional meatballs, I’ve got those for you too.  Take a look here and here for a few of my other favorite recipes.  And these are an interesting take that makes a nearly-perfect soup.  Heck, give them all a try and let me know what you think.  Enjoy!

Vegetarian Lentil Meatballs via Relishing It

Vegetarian Lentil Meatballs via Relishing It

The Recipe:  Vegetarian Lentil Meatball

(makes 40 small meatballs)

2 cups dried brown lentils

1 bay leaf

3 teaspoons kosher salt, divided

6 garlic cloves, chopped

1/2 cup whole wheat breadcrumbs, lightly toasted

2 eggs, lightly beaten

1/2 cup chopped onion

1/3 cup chopped parsley

3/4 cup ricotta cheese (mine was part-skim)

3/4 cup grated parmesan or grana padano cheese

freshly cracked pepper

To prepare the lentils:  Rinse the lentils and put into a large saucepan with 2 cups water, bay leaf, and 1 teaspoon of kosher salt.  Bring to a boil, then reduce to a medium-low and simmer covered for about 25 minutes, or until all of the water has been absorbed into the lentils.  Turn off the burner and let the lentils sit for about 10-15 more minutes covered.  The lentils will be tender when done, but still hold their shape.  Remove the bay leaf, and place the lentils in a food processor and process for about 1 minute, or until they are broken up.  The appearance will look like that of cooked ground beef.

Preheat the oven to 400°F.  Line the largest baking sheet you have with parchment paper.  Set aside.

To make the meatballs:  In a large bowl, combine the puréed lentils, garlic, breadcrumbs, eggs, onion, parsley, ricotta, parmesan, black pepper and 2 teaspoons of salt by mixing together with your hands.  Be careful not to over mix, as with all meatball recipes. Form smallish balls using your hands or a scoop– you should yield about 40.  Place on the prepared baking sheet and bake for about 18 minutes.  They will be a nice golden brown on the top and bottom when they are finished baking.  Serve right away.  Enjoy!

Thanks so much for stopping by Relishing It today!

xo

Laurie

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Lemon Madeleines

Posted in Dessert, tagged , , , , , , on March 15, 2013| 13 Comments »

Lemon Madeleines via Relishing It

Pretty much every weekend we have a family debate about what to do in the morning.  My husband argues that we should just enjoy our coffee at home so he can finish watching the soccer match.  The little ones respond that we should stay indoors so they can play all morning.  But I always push for getting out to one of our fabulous local bakeries.  And no offense to American-style bakeries, with their cupcakes and jelly doughnuts, but that’s not exactly what I’m talking about.  I love French-style bakeries.  I love their delicate pastries that are so flakey they almost fall apart when you look at them.  Two bakeries here in the Twin Cities really stand out– Rustica and Patisserie 46.   I love the vibe at both of these beautiful venues.  They’re always buzzing, and once you’ve picked that perfect pastry from their huge selections, it’s wonderful to just sit back and take it all in.  On those weekends that I lose “the great morning debate,” I often make French treats at home.  These bostock are one of my favorites.  Another are these wonderful lemon madeleines.  They’re little bites of happiness.

Lemon Madeleines via Relishing It

Making these madeleines are as simple as can be.  The only thing to be aware of is that you should let the batter rest for a few hours before you bake them (and truth be told, sometimes I don’t wait as long as I’m supposed to and they still turn out fine).  This version is a beautiful lemon laced with a bit of vanilla.  Simple and basic are often the best.  If you can get you hands on Meyer lemons, use them instead of regular– they make a difference.  Sometimes, when I want to change things up, I make a spiced orange and honey version.  Use your imagination, so long as you keep the key ingredients the same.  The main difference in my homemade version is that I use white whole wheat flour.  While they’re not quite as light as those made with all-purpose flour, I think I actually prefer them this way.  The texture is about midway between a cookie and cake.  I guess what I mean is that the inside is soft and moist, while the edges are crisp.  And while you can save some for later, they’re best eaten on the day they’re made.  They’re so good, that they won’t be around more than a day anyway.

If you’re looking for other receipes to satisfy your lemon cravings, take a look these desserts.  This lemon yogurt cake remains one of my favorites, as do these luscious lemon bars.  This lemon pull-apart bread is nice to make for company.  And this lemon tart is perfect for a special occasion.  Can you tell I often have those cravings?  Anyway, these lemon madeleines fit nicely into this list.

Lemon Madeleines via Relishing It

The Recipe:  Lemon Madeleines

(makes 12 large madeleines)

2/3 cup white whole wheat flour

3/4 teaspoon baking powder

pinch of kosher salt

1/2 cup granulated sugar

zest of two smallish lemons (meyer lemons work wonderfully)

2 large eggs, room temperature

2 teaspoons vanilla extract

6 tablespoons butter (melted and cooled)

Confectioners’ sugar for dusting

Prepare a 12-mold madeleine pan by spraying with cooking spray or rubbing with butter.  Set aside.

In a small bowl, whisk together the flour, baking powder, and salt.  Set aside.

In a bowl of a stand mixer,  mix the sugar and lemon zest with your fingers until well combined.  Add the eggs to the bowl and beat, using the whisk attachment, for about 2 minutes, or until the batter is light colored, fluffy, and thick.  Beat in the vanilla extract.  Then fold in the dry ingredients using a rubber spatula, followed by the melted butter.  Divide the batter evenly among the 12 madeleine molds and cover tightly with plastic wrap.  Refrigerated for at least 2-3 hours, or overnight.

When ready to bake, pre-heat oven to 400°F.  Remove plastic wrap and bake madeleines for 11-13 minutes, or until they are a deep golden brown.  Remove from pan and place on cooling racks.  Dust with confectioners’ sugar before serving.  These are best enjoyed on the day they are made, though they will keep in a sealed container (the edges will loose their crispiness, however).  Enjoy!

Adapted from Dorie Greenspan’s Around My French Table

I hope you all have a wonderful weekend.  I know mine will include some green beer.

Cheers!

Laurie

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