Relishing It

Simple Carrot Salad with Harissa and Cilantro

April 29, 2013 by Laurie Jesch-Kulseth @ Relishing It

Spring has finally arrived in Minnesota! And by Spring, I mean it officially reached 80 degrees here yesterday. Last night we grilled for the first time this season, and it was wonderful. My husband is one of those guys that would be happy eating cereal for dinner several nights a week if I let him, yet he considers the grilling of a steak a sacred process. He’s a master, and the New York strip that he grilled-up last night was heavenly. I mean this now, I’d put it up against any fancy restaurant’s offering. Anyway, I know we’ll be doing a lot more grilling now that the weather has turned, so I came up with this carrot salad that is a fantastic side dish. It’s also perfect if you’re in the mood for a light lunch.

It seems as though carrots are often just an afterthought in most dishes. Need a little color in some soup, throw a carrot in! (Well, except in this soup– one of my favorites– where they’re the star.) I happen to love carrots. They have that nice slightly-sweet flavor, a wonderful crunch, and amazing longevity. In this salad they take center stage. The flavors are bright, yet there is a nice, complex, smokiness to give it depth. Remember a couple of weeks ago when I made that homemade Harissa? It is brilliant combined with these ingredients. The ricotta salata cheese lends a bit of saltiness to this dish. If you can’t find ricotta salata, feta is a good substitute. Personally, I prefer ricotta salata for most salads, because its subtlety allows the other flavors to be more pronounced. And the creaminess is a welcome addition to most any salad. The cilantro and lime add that little zing of acidity that compliments the harissa and carrots wonderfully. If your Harissa is a little on the thick side, feel free to thin it out with a few drops of water or olive oil. Don’t overdo it though, since there is a squeeze of lime juice at the end that loosens everything up.

The Recipe: Simple Carrot Salad with Harissa and Cilantro

(serves 1)

2 carrots, peeled, then thinly sliced with a vegetable peeler

1/2 cup long ribbons of red cabbage

handful of cilantro

1 tablespoon Homemade Harissa or store bought

lime wedges

2 tablespoons of crumbled ricotta salata cheese

sea salt, to taste

This is more of an idea, than a recipe. Make as much or as little as you want. This amount will serve one beautifully. Cut the carrot anyway that you want, though I prefer long beautiful ribbons made by using a vegetable peeler. They’re just so pretty that way! Toss all of the ingredients, except the ricotta salata and lime into a large bowl. Using tongs, gently incorporate the Harissa onto the vegetables. Add more if you like. If your Harissa is a bit on the thick side, add a bit of water or olive oil to thin it out. Plate your salad and top with crumbled ricotta salata cheese and a couple squeezes of lime juice. Add a sprinkle of salt, if necessary. Enjoy!

Have a lovely week and thanks for stopping by Relishing it!

Laurie

Posted in Salad | Tagged Carrots, Cilantro, Gluten-free, Homemade Harissa, Lime, Ricotta Salata Cheese, Salad, Side Dish, Whole Foods | 7 Comments »

Momofuku’s Cornflake Chocolate Chip Marshmallow Cookies

April 22, 2013 by Laurie Jesch-Kulseth @ Relishing It

I’m sitting at my desk drinking this super-healthy green smoothie while staring at photos of cookies stuffed with marshmallows. True story. Seems a bit ridiculous, doesn’t it? To be honest, I’ve been a little hesitant to post this recipe because I like to think that you stop by Relishing It for a little delicious, healthy food inspiration. And here I am sharing a full-sugar, zero-whole grains cookie recipe with marshmallows. Now I usually try to limit those bad-for-you ingredients in my sweet treats– like in this favorite. But for today’s recipe I couldn’t bring myself to change a thing. Behold these little masterpieces, in all their unhealthy glory!

Why try to make something more healthy when it contains marshmallows? There really wasn’t much of a point. And for these cookies, the marshmallows are the star. They melt into a wonderful caramel-like puddle within the cookie. The cornflake mixture is also important here. It adds a noticeable crunch. So how good are they? They’re freaking amazing. I’m serious. Just really, unbelievably good. Make sure you don’t eat them all in one sitting. They are an indulgence, after all.

So, there you have it– an amazing cookie recipe that you can wow your friends and children with. On a side note, they are perfect to freeze and pop into the oven whenever you want to bake up a couple. The cookies spread quite a lot, so be sure to not overcrowd your pan. The photo I have above shows them on the pan heading into the freezer. I did not bake them that way– it would have been disastrous! I’m not sure when I’ll get to New York so I can visit the real Momofuku Milk Bar, but until then, I’m glad I can enjoy– in moderation– these beauties at home.

The Recipe: Momofuku’s Cornflake Chocolate Chip Marshmallow Cookies

For the Cornflake Crunch:

5 cups cornflakes

1/2 cup milk powder

3 tablespoons granulated sugar

1 teaspoon kosher salt

9 tablespoons unsalted butter, melted

For the Cookies:

2 sticks unsalted butter

1 1/4 cup granulated sugar

2/3 cup light brown sugar, packed

1 egg, at room temperature

1 teaspoon vanilla

1 1/2 cups unbleached all-purpose flour (7 1/2 ounces)

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1 1/2 teaspoon kosher salt

3 cups Cornflake Crunch

2/3 cup chocolate chips

1 1/4 cup mini marshmallows

To make the Cornflake Crunch: Preheat oven to 275°F. In a medium bowl, add the cornflakes (use your hands to crush them to about a quarter of their size), milk powder, sugar, and salt. Toss together. Pour the butter over the mixture and gently mix it together. Spread the mixture onto a parchment lined cookie sheet. Bake for about 20 minutes. They will be toasted and smell wonderful when done. Remove from oven and let cool. Store extras in an airtight container.

In a medium-sized bowl, whisk the flour, baking powder, baking soda, and salt together. Set aside. In a small bowl, gently mix the egg and vanilla together. Set aside.

In a bowl of a stand mixer (or use a hand mixer) fitted with the paddle attachment, cream the butter, brown sugar, and granulated sugar on medium-high speed for about 3 minutes. Add the egg mixture, and continue to beat for about 6-7 minutes. Scraping down the bowl, as necessary.

Add the flour mixture and mix until just combined, being careful not to over-mix. Fold in the marshmallows, chocolate chips, and cornflake crunch using a rubber spatula.

Form into cookies using a 1/3 measuring cup. Flatten the tops a bit, with your fingers. Place on a large parchment lined cookie sheet and refrigerate or freeze for at least one hour before baking. Place extras in a large plastic bag and leave in the freezer until ready to use. Do not thaw before baking.

When ready to bake the cookies, preheat oven to 375°F. Line a large cookie sheet with parchment paper. Place the chilled or frozen cookies at least 4 inches apart from each other (they spread quite a bit). Bake for about 18 minutes or until they are puffed and the edges are a deep golden brown. More or less time depending upon if using chilled or frozen dough. Be attentive! Remove from oven and let cool for a couple of minutes on the cookie sheet before placing on a cooling rack. Store in an airtight container for a few days. Enjoy!

Source: Adapted from Christina Tosi’s Momofuku’s Milk Bar

Thanks for stopping by Relishing It!

Laurie

Posted in Cookies, Dessert | Tagged Chocolate Chips, Cookies, Cornflake Crunch, dessert, Marshmallows, Momofuku | 16 Comments »

Cajun Red Beans and Brown Rice

April 19, 2013 by Laurie Jesch-Kulseth @ Relishing It

While it is “technically” Spring, as I write this we’re in a winter storm warning here in Minnesota. Yup, a quick glance out the kitchen window and all I see is a white, wind-blown blur. So I guess it’s no surprise that my thoughts are still with warm, comfort foods. I’m not really complaining though. It’ll end eventually, to be followed by those dreaded days marked by 90 degree temperatures and shirt-drenching humidity. Gross. So, I really am quite happy nuzzling into a blanket while the snow falls. Please stop throwing tomatoes at me.

These cajun red beans and brown rice are just the sort of warm, comfort food that I’m talking about. They’re not fancy, but they’re loaded with flavor and are just different enough to add a little variety to your nightly meal routine. They’re made from healthy, whole foods and thickened naturally from the starch in the beans. The cajun flavor is delightful, though not too spicy. The heat level can be adjusted by adding more cayenne pepper. Ham works perfectly in this dish, and not a lot is needed. It gives it a nice, smokey flavor– though, you can easily make this meal with andouille sausage or without any meat at all for a vegetarian option. You may need to adjust the seasonings a bit, namely the salt, as the pork tends to add a decent amount of that. I love making a big batch of these beans and sending the leftovers with my husband throughout the week. Enjoy!

The Recipe: Cajun Red Beans and Brown Rice

2 cups red beans, soaked overnight with salt (or do the quick-soak method)

olive oil

1 medium onion, chopped

4 garlic cloves, chopped

1 green pepper, chopped

1 stalk of celery, diced

2 dried bay leaves

3 1/2 teaspoons sweet paprika

2 teaspoons fresh thyme, minced

1/4 teaspoon cayenne pepper, or more to taste

3 cups chicken broth

6 cups water

2 cups of cubed cooked ham (andouille sausage is a good substitute)

cracked black pepper, to taste

red wine vinegar

Diced green onion, cooked brown rice, and hot sauce for serving

Quick-soak method: Place the beans in a large saucepan. Add enough water and a large pinch of salt to cover the beans by about an inch. Bring to a boil for 1 minute. Remove from heat and leave covered for about 2 hours. Proceed with the recipe at this point.

In a large Dutch oven, heat a couple tablespoons of olive oil and sauté the green pepper, onion, celery, and garlic for a couple of minutes until tender. Add the paprika, black pepper, cayenne pepper, bay leaves, and thyme and cook for about 1 minute. Add the chicken broth, water, red beans, and cubed ham. Bring to a boil, then reduce heat and cover. Let simmer for about 1 hour. Check along the way, turn the heat up a bit, if the beans are not softening. The dish will be done when the beans are very tender and the sauce has thickened. Finish with a splash of red wine vinegar. Season with salt, if necessary, though the ham usually supplies enough. Serve over hot brown rice and a generous sprinkling of green onions. Enjoy!

Source: Adapted from Cooks Illustrated Magazine

Hope you all have a fantastic weekend. See you next week!

Laurie

Posted in Savory | Tagged Brown Rice, Cajun, Cayenne Pepper, Gluten-free, Green Peppers, Ham, Red Beans, Savory, Sweet Paprika, Whole Foods | 6 Comments »

Homemade Harissa

April 16, 2013 by Laurie Jesch-Kulseth @ Relishing It

If you’ve spent much time reading food blogs or magazines, you probably know what harissa is, but for those of you that don’t (Hi Dad!), let me fill you in. Harissa is a North African condiment made mostly from peppers and spices. And it is amazing. Like a punch-of-flavor-to-your-tongue amazing. It’s often found on Moroccan tagines, but I’ve found so many more day-to-day uses for it. I love to slather it on sandwiches. Try it on this meatloaf with a bit of mayonnaise and some hot peppers. Heavenly. It’s also fantastic on an egg sandwich where the yolk is still a bit oozy. Crunchy salads, or paired with carrots– harissa transforms an ordinary meal into something divine.

If you’ve been visiting Relishing It for awhile, or taken a stroll through the ‘menu’ section, you know that I love to make my own condiments. It’s not difficult, and to be honest, they just taste better than those bottled versions that are mass manufactured and sit on the shelf for months. This mustard, ketchup, and red curry paste are a few of my favorites. Harissa isn’t quite so common, but there really are a ton of recipes out there, and they are all a bit different. Some use tomatoes, some don’t. Some use fresh herbs, others stick with dried spices. For this harissa, I was looking for something a bit smokey, but not too spicey. I also wanted it to have a fresh, herb flavor. If you want more of a kick, you can simply add more cayenne pepper or choose a hotter variety of dried peppers for the base. One nice thing about this recipe is that you can easily manipulate it to suit your own tastes. For my part, I think this one turned out perfectly, so I won’t be changing a thing. Top your Harissa with a bit of olive oil to store in the refrigerator for an extended period of time, it should last a few months this way. But…it won’t. You’ll eat it up in no time. It’s that good. Hope you enjoy!

The Recipe: Homemade Harissa

(Makes about 1 cup)

5 dried Ancho chile peppers

5 dried Guajillo chile peppers

3 cloves garlic, chopped

1 teaspoon cumin seed, toasted and ground with a mortar and pestle (or use the flat side of a large knife to smash them)

1 teaspoon coriander seed, toasted and ground with a mortar and pestle

2 teaspoons fresh lemon juice

2 tablespoons fresh parsley, chopped

2 tablespoons fresh cilantro, chopped

pinch of ground cayenne pepper, more to taste

3 tablespoons extra virgin olive oil

3 tablespoons champagne vinegar (white or red wine vinegar will also work)

1 tablespoon tomato paste

sea salt, cracked black pepper, to taste

3 tablespoons soaking liquid, or more, if needed

Place the dried peppers into a medium sized bowl. Pour enough boiling water over them so they are covered. Place a small plate on top of them to keep them submerged. Cover the entire bowl with another larger plate, to keep the heat in. Let sit for 1 hour.

When the peppers are soft, begin by reserving some of the soaking liquid. Remove the peppers from the water. Remove the stem and carefully dump out the seeds. Place the peppers and the remaining ingredients into a food processor. Process for a few minutes until completely smooth. Taste. Adjust seasonings and thickness, if necessary. Store in a jar with a lid in the refrigerator. Cover with a layer of olive oil, if intending to keep for an extended period of time (several months). I don’t cover mine with olive oil, but I generally use it within a few weeks. Enjoy the heck out of this!

Thanks for stopping by today, friends! xo

Laurie

Posted in Savory | Tagged Condiment, Coriander, Cumin, Dried Peppers, Garlic, Gluten-free, Homemade Harissa, lemon, Moroccan, parsley, Spread, Ultimate Meatloaf Sandwich, Whole Foods | 11 Comments »

Moroccan Lamb Tagine

April 11, 2013 by Laurie Jesch-Kulseth @ Relishing It

I woke up to the welcoming rumble of thunder this morning. Now that may not seem too interesting, but with a quick glance out the window, I saw heavy snowflakes falling everywhere and blanketing the ground. Thunder and snow– brilliant! I know I may be the last person in Minnesota (aside from my husband) who isn’t quite ready to let Winter go yet. Yes, I know it has been a long season this year, but the prospect of one last snowstorm made for a lovely start to my day. And this has to be the last one of the year right? Right?

This lovely dish will keep you warm while you wait for the snow to melt. It’s a delicious Moroccan lamb tagine, which is technically a “Spring” dish. So, even if you’re not able to frolick in the fresh Minnesota snow, you can enjoy this delightful meal. What is a tagine? It’s a North African “stew” that is simmered in a special pot. The pot itself is called a tagine. It’s an interesting vessel with a conical lid which allows for less steam loss. Less steam loss means you don’t have to add as much liquid in the first place, which concentrates the flavors. The stew itself consists of a meat, paired with fruits and nuts.

As it turns out, you don’t actually have to use a tagine. I don’t have one, so I turned to my trusty Dutch oven with it’s tight fitting lid. It worked wonderfully. We’ve made this tagine several times, and it’s become a favorite in our house. Lamb pairs beautifully with dried fruits. It’s full of dried plums, cilantro, turmeric, and pearl onions. The dried plums disintegrate to form a splendid, slightly sweet sauce that coats the lamb perfectly. The pearl onions add a nice contrast. The dish can be served with whole wheat couscous or even quinoa and topped with chopped almonds for a bit of crunch. Add more cilantro or fresh mint for a burst of freshness. Traditionally preserved lemons or Harissa (recipe coming soon!) can be served along side, so feel free to experiment. One pound of lamb feeds our family of four perfectly, since this is a rich dish– you don’t need a pile on your plate. We serve it with a nice salad or a vegetable on the side. However, if you have more people, or are wanting leftovers (highly encouraged), feel free to double the recipe. Enjoy!

The Recipe: Lamb Tagine

(Serves 3-4 people)

olive oil

1 medium white onion, chopped

1 pound lamb stew meat, cubed

10 saffron threads (optional) broken with a mortar and pestle or with your fingertips *See note

2 tablespoons honey

1 3/4 – 2 cups beef broth, or more

1/2 teaspoon ground tumeric

1-inch piece of whole cinnamon or 1/4 teaspoon ground

pinch of nutmeg or mace

3/4 cup dried plums (prunes)

1/3 cup chopped cilantro

15 frozen (or fresh) pearl onions

fresh mint or more chopped cilantro, and chopped toasted almonds to garnish

Note: Saffron is a wonderful spice that is used often in Moroccan dishes. However, it is quite expensive. This tagine is delicious with or without it–so, you decide.

If you are fortunate enough to have a real tagine, of course use that for this dish. If you don’t have one, a Dutch oven with a tight fitting lid is a wonderful alternative.

Preheat oven to 375°F.

Heat a couple tablespoons of olive oil in a Dutch oven. Always use a paper towel to pat your meat dry before browning it– you will get a wonderful color this way. Season the lamb with a sprinkle of sea salt and cracked black pepper. Brown your meat in two batches, so the pan does not get overcrowded. Make sure to let the meat develop a nice dark color. Add more olive oil, as needed.

Remove the meat from the pan. Add a bit more olive oil to the pan, (and even a splash of beef broth, if there is a lot of color on the bottom) and brown the chopped onion. Scrape up all of the brown bits, as they have a ton of flavor. After a few minutes, add the lamb, turmeric, cinnamon, nutmeg, saffron, cilantro, prunes, and honey. Saute for 30 seconds, then add the beef broth. Cover and bring to a boil. Remove from heat and place in the oven for about 50 minutes. Check during the baking time to see if you need to add more broth. The consistency is your choice, so add as much or as little as you want. It will thicken near the end. When it seems done, add the pearl onions and return to oven so they heat through, about 5 minutes. Garnish with chopped cilantro or mint and chopped almonds. It’s delicious served with whole wheat couscous or even quinoa. Enjoy!

Source: Adapted from Fine Cooking Magazine’s Special Soups & Stews Issue 2010

Thanks for stopping by Relishing It. Hope you all have a wonderful weekend!

Laurie

Posted in Savory | Tagged African, Almonds, Cilantro, Honey, Lamb, Main Dish, Moroccan, Prunes, Savory, Tagine | 13 Comments »

Blueberry Coffee Cake

April 8, 2013 by Laurie Jesch-Kulseth @ Relishing It

Hello, friends! I hope you all had a wonderful weekend. Since we had no prior obligations, we were able do whatever we wanted on Saturday and Sunday. First up was a visit to one of our favorite summer spots, Minnehaha Falls. This beautiful little park in Minneapolis is full of trails, waterfalls, bike paths, and best of all, Sea Salt Eatery. I really don’t complain much about living in Minnesota, but if I have one gripe (no, not the weather), it’s that we’re so far from the ocean and all of that amazing seafood. Sea Salt eases the pain a bit. They offer amazing, fresh seafood. Stopping in for the ridiculously tasty fish tacos and a catfish po’boy was a great start to the weekend. It’s the little things like this that make me happy.

Aside from fish tacos, we also ate plenty of this amazing blueberry coffee cake. I baked this up the night before so we could enjoy the relaxing morning at home while the kids played in the living room. Coffee cake is one of my favorite things– this one is gorgeous, and so is this one. Today’s blueberry version is one of my son’s very favorite things that I bake. He loves it. The beautiful thing about this cake is that it is just as brilliant with fresh blueberries as it is with frozen. Which makes it perfect to eat throughout the winter. When organic frozen blueberries are on sale, I generally stock up for smoothies and this cake. And blueberry season is just around the corner (thankfully) so, fresh ones aren’t far off!

As usual, I’ve swapped out the all-purpose flour in this recipe for a whole grain version. It works well here. It gives the cake a bit more substance. The lemon zest brings a bit more life to the blueberries and the addition of walnuts to the crumb topping supplies a nice bit of texture to each bite. I will warn you to keep a close eye on this cake near the end of the baking time. Be careful not to over-bake it, as it will be a bit more dry than it should be. When a toothpick inserted into the center comes out crumb-free– it’s done. It keeps well for days covered with aluminum foil and sitting at room temperature. Hope this coffee cake becomes a family favorite in your house, too!

The Recipe: Blueberry Coffee Cake

(Makes an 8×8 cake)

For the Crumbs:

1/3 cup (1 1/2 ounces) white whole wheat flour

1/4 cup sugar

1/3 cup packed brown sugar

pinch of kosher salt

1/2 cup toasted walnut halves, chopped

5 tablespoons room temperature butter

For the Cake:

2 cups and 2 teaspoons white whole wheat flour (10 ounces)

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon kosher salt

1/4 teaspoon ground cinnamon

pinch of freshly grated nutmeg

2/3 cup sugar

zest of 2 small organic lemons, or 1 large

6 tablespoons room temperature butter

2 large eggs, at room temperature (*see note)

1 teaspoon vanilla

1/2 cup buttermilk (*see note)

2 cups fresh or frozen organic blueberries (do not thaw)

Note: It’s important to use room temperature eggs in baked goods. Eggs at room temperature add more volume to your finished product. Place your eggs in a bowl of warm water for about 10-15 minutes, they will then be room temperature and ready to use. Don’t have any buttermilk? No worries. Don’t just add regular milk as a substitute, as the baking soda in the cake will only be activated with an acid, therefore leaving you with a flat cake. To make a 1/2 cup of buttermilk add 1 1/2 teaspoons white vinegar to 1/2 cup of milk. Stir and let it sit for about 10 minutes.

Preheat the oven to 350°F. Prepare a square 8×8 pan with butter.

To make the crumbs: In a small bowl, combine the flour, sugar, brown sugar, and salt with a whisk. Using a fork, mash in the butter. When it is mostly uniform, gently mix in the walnuts. Put into the refrigerator until ready to use.

Prepare the blueberries by putting them into a medium bowl and gently tossing them with 2 teaspoons of the flour. Set aside.

To make the cake: In a medium bowl, whisk together the remaining 2 cups of flour, baking powder, baking soda, kosher salt, cinnamon, and nutmeg. Set aside. In a bowl of a stand mixer, combine the sugar and lemon zest by rubbing it together with your fingers. When it is fragrant and combined, add the butter and beat together with the sugar using the paddle attachment for about 3 minutes on medium speed, or until it is light and pale in color. Add the eggs one at a time, beating for about 1 minutes after each one. Then add the vanilla extract. The batter may look curdled at this point and that’s ok — it will smooth out. Reduce the mixer speed to low and add the flour mixture and buttermilk alternately in two additions. Starting and ending with the flour. Be careful not to over mix. Gently fold in the blueberries using a rubber spatula.

Pour the batter into the prepared pan and smooth out with a rubber spatula. Add the crumb mixture to the top. Gently pat the mixture into the batter. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean. Let cool. Keeps well for days at room temperature covered with aluminum foil. Enjoy!

Source: Adapted from Dorie Greenspan’s Baking: From My Home To Yours

Thanks for stopping by Relishing It!

Laurie

Posted in Breakfast, Dessert | Tagged Blueberries, Breakfast, Coffee Cake, Crumb Cake, dessert, White Whole Wheat Flour | 10 Comments »

Curried Egg Salad and Two Years of Relishing It

March 20, 2013 by Laurie Jesch-Kulseth @ 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.

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.

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!

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!

Laurie

Posted in Salad | Tagged Coconut Milk, Curried Egg Salad, Curry, Eggs, Gluten-free, Salad, Vegetarian | 16 Comments »

Vegetarian Lentil Meatballs

March 18, 2013 by Laurie Jesch-Kulseth @ 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.

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.

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!

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!

Laurie

Posted in Savory | Tagged Baked, Entree, Garlic, Lentil Meatballs, Lentils, Main Dish, Ricotta Cheese, Savory, Vegetarian | 17 Comments »

Lemon Madeleines

March 15, 2013 by Laurie Jesch-Kulseth @ 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.

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.

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

Posted in Dessert | Tagged Cookies, Desserts, French, lemon, Madeleines, vanilla, White Whole Wheat Flour | 13 Comments »

Coconut Red Curry Soup with Brown Rice Noodles

February 26, 2013 by Laurie Jesch-Kulseth @ Relishing It

Hello again! I hope you had a wonderful weekend. Ours went by far too quickly, and was… a bit of a mixed bag. Friday night I made this tasty coconut red curry soup, we played games, and had a dance party in Aria’s room– flashing colored lights and blaring music included. It was great. I still smile when I think about how happy she was spending her birthday money on her own disco ball. Saturday, on the other hand, was not so pleasant. Do you ever have days where everyone in the family wants to do something different? No one can agree on a plan, everyone is a bit “off”, and the day spirals into communal grumpiness. That was our Saturday. As we were putting the kids to bed that night, talking about how we had wasted one of our precious weekend days, my daughter (in her sweet four-year-old voice) said, “Everybody’s different. That’s just how life is.” So there’s a bit of wisdom. Thankfully, by Sunday we had all learned our lessons and agreed to compromise, and it was fantastic. The sun was shining, we went out-and-about, the kids were happy, the adults were happy. We ended the weekend on a great note.

Anyway…back to this soup that I threw together for “Friday Night Fun.” It’s loaded with tons of healthy ingredients– brown rice noodles, bok choy, snow peas, turmeric, chicken, and homemade red curry paste. It’s all in there, combining to make a warm and filling soup laced with those delicious Thai flavors that we love. The idea for this soup came about awhile back when I was making some other Thai dish. I realized that I was out of curry paste, so I took a look at the ingredients on the empty bottle in the fridge. I was already familiar with making my own condiments ( here and here), so I decided to give homemade curry paste a shot. And since the the first listed ingredient was sugar, I figured it was an opportunity to make a healthier version to use in other meals. One of the things I love about making homemade versions is that there really isn’t a right or wrong way. It’s fun to go ‘off-book’. As long as you pay attention to how the flavor combinations develop as you add ingredients, you’ll be fine. Cooking with this philosophy opens up so many possibilities. Have the courage to take a chance, and rely on your taste, and it’ll be a game changer for your kitchen skills.

At any rate, I love the result of this red curry paste. I decided to not add anything sweet to the actual paste. Instead, I made up for any needed sweetness by seasoning the whole soup. Use your judgement to fit this dish to your family’s taste. The same goes for the dried chili peppers. Here, I used a mild one– Guajillo. Penzeys carries all sorts of dried chili peppers in different ranges of heat. Use whichever you prefer. And don’t be put-off by the anchovies in the paste. They add a little umami flavor, but you won’t taste anything fish-like. Trust me on this one. One final thing on the paste, it’s a nice idea to make this a bit ahead of time to allow the flavors to come together. You will have leftovers that can be stored in the refrigerator. Of course, if you decide not to make your own curry paste, this soup will still be wonderful with a store-bought version.

I love cooking with coconut milk (the canned version, not the carton). Here, I sweetened the soup with a bit of honey, but palm sugar (or regular) can also be used. The vegetables are interchangeable, of course. A couple of hefty handfuls of spinach are a nice replacement for the bok choy. Red pepper (sautéed a bit beforehand) also goes very well in this dish. You can roast your own chicken, bake some chicken breasts, or use store-bought rotisserie chicken for an even quicker meal. Or you can leave the chicken out entirely for a vegetarian option. If you happen to have kaffir lime leaves on hand, throw them in– they will be brilliant. I didn’t this time around, but the extra lime juice worked just fine.

A note about the bowl in the photo– isn’t it lovely? You know I advocate using local ingredients as much as possible, but I also have a soft spot for local artists. The gorgeous bowl in these photos is from Evla Pottery. I fell in love with their work years ago when my husband surprised me with a large decorative plate. Last week while on a stroll with Aria, I stopped in to have a look around and was smitten with these bowls. Evla is run by a husband and wife who craft wonderful pottery and paintings. They have a beautiful store, and I’m thankful that they’re just a few blocks from our home. Stop by if you’re in the neighborhood, or take a look on-line if you need to treat yourself or another to something special.

The Recipe: Red Coconut Curry Soup with Brown Rice Noodles

(Serves 4-6)

For the Red Curry Paste:

4 dried Guajillo peppers (other peppers will work fine, too)

1 stalk lemon grass, finely chopped ( about 1 1/2 tablespoons)

1 knob fresh ginger, finely chopped (about 1 tablespoon)

1 teaspoon hot curry powder

1 tablespoon coriander seeds, toasted and ground

1 tablespoon fish sauce

3-4 tablespoons minced shallot

3 garlic cloves

2 anchovy fillets, finely chopped

3 tablespoons liquid from soaked peppers, more if needed

For the Coconut Red Curry Soup:

2-3 tablespoons olive oil

About 1 pound chicken breasts, cooked and shredded (rotisserie works well, too)

2 teaspoons coriander seed, toasted and ground

1 tablespoon fresh ginger, finely chopped

1 stalk lemon grass, left whole

2 tablespoons finely chopped shallots

1 tablespoon hot or sweet curry powder

1 teaspoon ground turmeric

2-3 tablespoons honey (or more, to taste)

3 tablespoons fish sauce

3 tablespoons red curry paste

1 bunch green onions, finely chopped

2 heads baby bok choy, leaves separated (or a couple hefty handful of fresh spinach)

About 1 1/2 cups fresh snow peas

1/2 chopped cilantro

1-2 limes, cut into wedges

5 cups water

1 can organic coconut milk

8 ounces brown rice noodles

To make the red curry paste: Place the dried chili peppers into a small bowl, pour boiling water over them and cover the bowl with a plate. Let sit for 30 minutes. Reserve some of the soaking liquid. Using a small mini food processor, add the peppers, lemon grass, ginger, curry powder, ground coriander, fish sauce, shallots, garlic, anchovies, and 3 tablespoons soaking liquid. Blend for a few minutes until very smooth. Cover and refrigerate until ready to use.

To make the coconut red curry soup: In a large dutch oven, heat the olive oil. Add the shallots and ginger and sauté for a minute or so. Add the curry powder, turmeric, ground coriander, and red curry paste and sauté for another 30 seconds. Add 5 cups of water along with the lemon grass stalk, fish sauce, coconut milk, and honey. Bring the soup to a boil, then reduce heat to low-medium and let simmer for 15-20 minutes, or so.

Meanwhile, bring a large kettle full of water to a boil for the brown rice noodles. When the soup tastes as if the flavors have melded, cook the rice noodles in the boiling water for about 8-10 minutes, or until they are al dente. Remove the stalk of lemongrass. About 2 minutes before the rice noodles are done, add the snow peas , bok choy , and chicken to the soup. Strain the noodles and add them to the soup. Stir in most of the green onions and cilantro, reserving a bit for garnishing the top each bowl. Be sure to serve a lime wedge or two along with each bowl– the lime really brightens the soup and brings all of the flavors together. This soup is best enjoyed immediately when it is done. Enjoy!

Thanks for stopping by today! xo

Laurie

Posted in Soup | Tagged Brown Rice Noodles, Coconut, Curry, Gluten-free, Homemade Red Curry Paste, soup, Thai, Vegetables, Whole Foods | 13 Comments »

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