Feeds:
Posts
Comments

Posts Tagged ‘Garlic’

Simple Pasta with Garlic, Chilies, and Lemon

Posted in Savory, tagged , , , , , , , , on February 3, 2015| 8 Comments »

Simple Pasta with Garlic, Chilies, and Lemon | Relishing It

This dish takes me back to my college years, except this is the grown-up version.  One of my go-to meals in college was a bowl of pasta with a splash of olive oil and a sprinkle of fresh parmesan– eaten with some of my girlfriends, of course.  There was rarely a time that I wasn’t in the mood for it and it always hit the spot.  So very simple.  A few many years later, this still remains a favorite comfort meal of mine, with a few tweaks, of course.

Simple Pasta with Garlic, Chilies, and Lemon | Relishing It

A delicious stunner of a meal doesn’t have to be complicated or take up your entire night to prepare.  This dish takes only minutes. In fact, in the time it takes to boil the water and cook the pasta you are finished.  Not bad, right?

Simple Pasta with Garlic, Chilies, and Lemon | Relishing It

The robust flavors are what make me love this dish.  Pungent garlic, spicy chili peppers, bright lemon juice and zest, fresh nutty parmesan, vibrant parsley, and even an anchovy (if you are so inclined) give this meal a wonderful depth.  You can customize it to fit your family’s needs, of course.  Not into spicy food?  Go ahead and skip the peppers.  I generally double the amount of spice when I make it for myself– I can’t get it hot enough.  The main trick of this dish, is to know that the finished pasta has to be thinned out with some reserved pasta water.  This is key.  The pasta water (containing all of its starches) clings to the pasta and creates a light, creamy sauce with the parmesan and olive oil.  It’s magical.  So, don’t be afraid to loosen it up with that water– it’s a necessity!

Simple Pasta with Garlic, Chiles, and Lemon | Relishing It

Another tip to know is that the garlic, onion, chili pepper, lemon zest, and hot pepper flakes need to be sautéed in the olive oil while the pasta is cooking.  This is important because it infuses the oil with a ton of flavor, but you’ll want to keep the temperature on the low side, so the garlic doesn’t burn.  This is a perfect meal when you are in the mood for delicious comfort food, but are a bit short on time.  Admittedly, this is not one of Radd’s favorite pasta dishes, which stuns me because it’s so amazing (he tends to lean toward the meat-full varieties), so I’ve written the recipe to serve one.  You can easily adjust if you are aiming for a larger portion.  Hope you enjoy!

Simple Pasta with Garlic, Chilies, and Lemon | Relishing It

The Recipe: Simple Pasta with Garlic, Chilies, and Lemon

(serves 1)

3 ounces long pasta (thin spaghetti works well here)

about 2 tablespoons extra-virgin olive oil, use more if needed

2 tablespoons finely minced red or white onion, or shallot

2 garlic cloves, finely minced

1 small anchovy, finely minced (optional, of course)

1 red chili pepper, finely minced (scale back or add more according to taste)

sprinkle of hot pepper flakes

zest of 1 lemon

juice of 1/2 lemon

1/4 cup good quality parmesan or grana padano cheese

large handful of freshly chopped parsley

1 cup of reserved pasta water (you most likely will not use all of it)

salt and pepper

Fill a large saucepan with water and bring to a boil.  While the water is heating, chop the ingredients.

Add the dry pasta to the boiling water, be sure to add salt.

While the pasta is cooking, heat a small skillet with olive oil and add the garlic, onion, chili peppers, hot pepper flakes, lemon zest, and anchovy (if using).  Sauté over low-medium heat, stirring regularly.  Keep a watchful eye, so the garlic doesn’t burn.  You want to infuse the olive oil with all the flavors.  The vegetables should be tender by the time the pasta is finished cooking, or even a bit before.

Reserve about 1 cup of the cooking water and set aside.  Drain the pasta and add it to the skillet with the vegetables.  Add most of the cheese (reserving some to sprinkle on top), lemon juice, and a bit of the pasta water.  Combine using tongs.  Add more water, if you want it looser.  Season with a bit of salt and pepper, and top with the remaining parmesan, fresh parsley, and more red pepper flakes.  Enjoy!

Thanks for stopping by Relishing It!

Laurie

 

Read Full Post »

Mexican Bake

Posted in Savory, tagged , , , , , , , , , , , , , , , on November 26, 2014| 1 Comment »

Mexican Bake | Relishing ItSo, what are you planning to do with all of those delicious turkey leftovers after Thanksgiving?  Sandwiches?  Really?  I like a good cold-turkey sandwich as much as anyone, but today I have a recipe that is a great alternative.  And to be honest, even if you don’t have turkey leftovers you should make this dish.  It’s wonderful, and so versatile that you can make it with turkey, chicken, ground beef or even just beans, for a vegetarian option.

Mexican Bake | Relishing It

You’ve probably noticed that I’m into making ‘bakes’ a lot this year.  I’ve been having fun incorporating legumes, grains, and quinoa (technically a seed) into meals.  Aside from being so easy to throw together, they’re incredibly satisfying and a healthy option.  A big bowl of hot food is just what we all need as we gather around the dinner table together while it snows outside.  This particular bake has a Mexican flare. I’ve made it a number of ways depending on what we have in the house. I’ve been challenging myself this year to make meals out of food that we have, rather than running to the store every time an idea enters my brain. Aside from a smaller grocery bill, it cuts down on wasting otherwise-usable food, so that makes me happy.

Mexican Bake | Relishing It

This dish is fabulous with shredded chicken or turkey, but it’s also equally tasty using ground beef (or shredded beef, if you happen to have that).  Substituting beef broth for the chicken broth is an easy swap.  Of course, going completely vegetarian is a no-brainer, too.  Just add more beans and use vegetable broth, or even water.  Just amp up the spices a bit more to compensate. Whatever protein you decide to use, it will pair wonderfully with the brown rice, corn, and beans.

Mexican Bake | Relishing It

You all know that I pretty much can all of my tomatoes that I need to get me through the winter.  However, Red Gold Tomatoes generously sent me some different varieties of canned tomatoes to try (thanks, guys!).   So, I incorporated them in this dish and they were fantastic! I used the the lime juice and cilantro variety.  Of course, you can use any type of canned tomato that you have on hand, but these added a nice zesty flavor to the dish.

Mexican Bake | Relishing It

Load the bake up with as much cheese as you would like– that’s a personal preference.  Before serving, squeeze on some fresh lime juice, sprinkle with cilantro, slice up some jalapeños, and dollop on the sour cream.  Serve it with tortilla chips or plain tortillas and you are set.  You’re going to love this dish!

Mexican Bake | Relishing It

The Recipe: Mexican Bake

(serves 4)

olive oil

about 1 pound (or a bit more) of cooked shredded chicken, turkey, ground or shredded beef (see note)

1 small red or white onion, diced

about 4 garlic cloves, minced

about 14-15 ounces of cooked beans, drained and rinsed (any kind– red, black, pinto, or even white) (when I forget to soak my own, I’ve really been enjoying Simply Balanced Organic Beans (found at Target) for both the texture and the flavor.)

1 cup long grain brown rice, rinsed (any type of rice will work–if wanting to use white, just note that the cooking time will decrease)

1 tablespoon ancho chili powder

2 teaspoons ground cumin

1-2 teaspoons ground coriander

kosher salt and cracked pepper

about 1 cup frozen corn

1 1/2 cups homemade chicken or beef broth heated (depending upon what protein you are using)

1 15-ounce can Red Gold diced tomatoes with lime juice and cilantro (or anything similar)

shredded cheese, 1-2 cups  (sharp cheddar, mozzarella, and monterey jack are great options)

chopped fresh cilantro, fresh jalapeños, sour cream, fresh limes, hot sauce, tortilla chips, and/or fresh tortillas for serving

Note:  If wanting to use shredded chicken, simply sauté one pound (or a bit more) of chicken breasts seasoned with salt and pepper in a skillet with olive oil.  They should take about 3-4 minutes on each side, depending upon how high your heat is.  Check for doneness, then shred with a fork.  Or use rotisserie!

Preheat oven to 375°F.

In a large Dutch oven add a couple tablespoons of olive oil and sauté the onion and garlic for a couple of minutes over medium-high heat until somewhat soft (you would brown the ground beef just prior to this, if using).  Add the chili powder, cumin, coriander, about 1-2 teaspoons of kosher salt, and cracked pepper to the pan.  Then add the canned tomatoes with juices, beans, rice, meat, corn, and heated broth and continue to cook for a couple of minutes over medium-high heat until everything is hot.

Mix in the meat.  Flatten everything with a spatula so the rice can cook properly in the liquids.  Place in the preheated oven and bake covered for 1 hour.  Remove from oven and add the cheese.  Return to oven, covered, for about 5 more minutes, or until cheese has melted.

Serve with lime wedges, chopped cilantro, sliced jalapeños, sour cream, hot sauce, tortilla chips and/or fresh tortillas.  Enjoy!

I hope you all have a safe and Happy Thanksgiving celebrating with your loved ones!  Peace to all.

Laurie

 

Read Full Post »

Quinoa Bake with Broccoli and Chickpeas

Posted in Savory, tagged , , , , , , , , , on November 17, 2014| 11 Comments »

Quinoa Bake with Broccoli and Chickpeas | Relishing It

When I’m developing a new recipe for a meal there are two criteria that generally need to be met.  First, the recipe has to be mostly healthy.  Since I’m the main person that pumps food into my family, I need it to be loaded with nutrients.  Second– and this is the tricky one– I need it to be a meal that my family actually likes and will eat.  Finding this balance is often a challenge, but today’s recipe was spot-on.

Quinoa Bake with Broccoli and Chickpeas | Relishing It

Quinoa Bake with Broccoli and Chickpeas | Relishing It

Luckily for me, my family actually likes broccoli.  Seriously.  So, if I toss that into a dish I’m already one step to the good.  Here, I also relied on chickpeas for the protein and the texture.  And quinoa is one of my favorite things to build a meal around.  It cooks quickly, has a nice nutty flavor, and happens to be loaded with protein, as well.  Though it looks like a grain, quinoa is actually a seed–so it is gluten-free.

Quinoa Bake with Broccoli and Chickpeas | Relishing It

This isn’t a heavy bake loaded with cream or lots of cheese.  It’s simple and clean, if you will.  Aside from the main components of the dish, the subtle flavors of garlic and lemon really come through and work so well together.  I like to use my homemade chicken broth here because I always have it on hand and I love its flavor.  However, if you are vegetarian, feel free to use vegetable broth.  Finishing it with parmesan cheese that has become golden and chopped almonds for the texture is perfect.

Quinoa Bake with Broccoli and Chickpeas | Relishing It

One of the best parts about this dish just how easy it is to prepare.  From start to finish, your family will be eating dinner in about 30 minutes.  That’s not bad, especially considering most of that time it is in the oven. And you can feel good about the fact that every bite is healthy for them.  Hope you enjoy!

Quinoa Bake with Broccoli and Chickpeas| Relishing It

The Recipe: Quinoa Bake with Broccoli and Chickpeas

(serves 4)

olive oil

2 cups chopped broccoli

3 garlic cloves, finely minced

1 small red onion, finely chopped (about 1/3 cup)

1/4 cup chopped fresh parsley

13-15 ounces cooked chickpeas (about 1 1/3 cup)

1 cup dry quinoa, rinsed (any color will work)

zest of 1 large lemon

1 1/2 cups chicken broth (heated)

kosher salt and cracked pepper, to taste

handful of parmesan (about 1/2 – 3/4 cup)

handful of chopped roasted almonds, for garnish

Preheat oven to 450°F.

Heat olive oil in a cask-iron skillet, or anything similar. Sauté the onion, garlic, broccoli, and chickpeas for about 3 minutes.  Sprinkle with about 1 teaspoon of salt and some cracked pepper.  Then add the lemon zest, parsley, quinoa, and heated broth.  Make sure all of the quinoa is covered by the broth.  Cover with foil and place in the oven.

Bake for about 20 minutes, or until the quinoa has absorbed all of the liquid and is tender.  Remove from oven.  Place oven rack near the broiler and turn it on.  Sprinkle parmesan over the quinoa and return to oven uncovered.  Broil for just a couple of minutes until the parmesan has turned golden brown.  Keep a watchful eye, as it can burn quickly.  Remove from oven and sprinkle with chopped almonds before serving.  Leftovers can be kept in the refrigerator and reheated easily.  Enjoy!

Thanks for stopping by Relishing It!

Laurie

 

 

Read Full Post »

Crunchy Refrigerator Pickles with Dill and Garlic

Posted in Appetizers, tagged , , , , , , , , , , , , , , on July 31, 2014| 5 Comments »

 

Crunchy Refrigerator Pickles with Dill + Garlic | Relishing It

You know what’s awesome?  Handing your daughter a pickle and having her proclaim (without knowing where it was from) “This is amazin’!”.  That, my friends, is what I call winning.  She didn’t see me make the first batch of refrigerator pickles this year, but she’s been helping me make every batch since.  She is fascinated by the fact that it doesn’t take very long to transform a cucumber into a wonderful pickle.

Crunchy Refrigerator Pickles with Dill + Garlic | Relishing It

Crunchy Refrigerator Pickles with Dill + Garlic | Relishing It

I decided to wing-it this year and make up my own pickle recipe.  After waiting rather impatiently for my mom to send me her recipe (you’re in trouble, mother), I decided to conjure up my own version.  Sure, I’ve made lots of refrigerator pickles in the past, but nothing that kept me wanting to make the same batch again.  I was reaching too far, to be honest– over-complicating things.  I kept looking for something “interesting” that would blow me away.  Last year I even tried a version with mint, and while they were fine, they just were not what I was looking for.  I realized that what I was really after wasn’t complicated at all.  I wanted something that was really crunchy, fresh, garlicy, and had a clean dill taste.  Simple. Classic.  So, I stopped searching and just made them the way I wanted.  Duh.

Crunchy Refrigerator Pickles with Dill + Garlic | Relishing It

Crunchy Refrigerato Pickles with Garlic + Dill | Relishing It

The key for me to keeping them refreshing is to lessen the salt and vinegar amount a bit.  I remember this trick from my mom, which is why I probably loved her pickles so much.  Add a little filtered water to the vinegar and it creates the most refreshing brine.  Too much salt makes me want to stop eating something in a hurry, but just the right amount– and I can chomp on these babies all day long.  The dill and garlic are just what you’d expect them to be– delicious.  No surprises here.  I always add carrots to my refrigerator dills– they’re fantastic.  They take a bit longer to pickle than the cucumbers do.  Using young small cucumbers is the key to a crunchy pickle, as is not heating up the brine mixture.  Keep everything cold and you’ll have a fantastic crunch– I promise you.

Crunchy Refrigerator Pickles with Dill + Garlic | Relishing It

Crunchy Refrigerator Pickles with Dill + Garlic | Relishing It

These pickles are perfect to bring to a barbecue or neighborhood gathering.  Bring a huge bowl of them– they’ll disappear quickly.   There is nothing better than sinking your teeth into a cold, crunchy pickle on a hot summer evening.  National Night Out is next Tuesday in the US.  I plan on bringing a big bowl of these crunchy dills, and I think you should do the same.  Or just make a jar or two to keep in your refrigerator for when you need that tangy, satisfying crunch.

Crunchy Refrigerator Pickles with Dill + Garlic | Relishing It

The Recipe: Crunchy Refrigerator Pickles with Dill + Garlic

Smallish cucumbers, cut however you like– I prefer spears

carrots, cut into spears

3-4 cloves of garlic, peeled

1 1/2 teaspoons kosher salt ( I use Diamond Crystal–and weirdly this matters.  Different salt.  Different results.)

fresh dill

white vinegar

Make as many jars as you want.  Fill each clean quart jar with cucumber spears, carrots, 3-4 cloves of garlic, and fresh dill. Make sure everything is packed in there tightly.  Sprinkle with kosher salt.  Pour vinegar into the jar until it is  3/4 full.  Then finish filling the jar with filtered water, leaving about 1/2-inch space at the top.  Cover with lid and gently shake to combine.  Refrigerate.  Pickles will be ready within a few hours, but it’s best to wait at least a day for optimum results.  Carrots often take a bit longer to fully become pickled, but I generally eat them before the fact.  Enjoy!

Thanks for stopping by Relishing it!

Laurie

 

Read Full Post »

Roasted Tomatoes with Garlic and Herbs

Posted in Savory, tagged , , , , , , , , , on July 29, 2014| 6 Comments »

Roasted Tomatoes with Garlic and Herbs | Relishing It

The tomatoes have finally arrived here in Minnesota!  Yes, that sentence deserves an exclamation point.  It’s always a long wait for me throughout the year for these babies.  I love tomatoes, but the sad store-bought versions just won’t do.  So, I can or freeze as much as I can to make it through the winter, then patiently wait for them to appear at the farmers markets the next summer.  Every year I somehow trick myself into thinking that they should appear earlier than they really do.  Tomatoes need time and lots of sun.  I have a few plants in my yard again this year that are coming along nicely, but the bulk of my preserving comes from the farmers markets, where I can buy bushel upon bushel of these little red gems.

Roasted Tomatoes with Garlic and Herbs | Relishing It

I’ve mentioned here before that I love to can salsa.  I’ll be makes lots of batches of this recipe in the coming weeks.  I also can plain tomatoes, and a couple different versions of tomato sauce.  The version I’m sharing today is not a canned one–so, you can exhale now.  It’s actually my favorite tomato sauce and I preserve it by freezing it.  Super easy and ridiculously delicious.  I love to can, as it’s a great way to preserve and we happen to have a large storage room in the basement, so it works well for our family.  But, in all honesty, I love the taste of this un-canned sauce even more.  The flavors are spot-on and lemon juice (which is used in canning to keep the ph levels safe) is not needed.  I use roma tomatoes here (they are wonderful for sauces) as they have a lower water content.

Roasted Tomatoes with Garlic and Herbs | Relishing It

 

Roasting tomatoes is one of my favorite ways to eat them.  Something magical happens when that tomato caramelizes a bit. The flavor intensifies and I simply can’t stop popping them into my mouth.  I love to pair them with some delicious cheese and crusty bread.  Simple summer meals are the best.  When we’ve eaten our fill, I put the rest of the tomatoes, garlic, and herbs into the food processor and give it a few pulses until it become this thick, fragrant tomato sauce that can be used in so many ways.  At this point, I freeze the sauce, unless I want to use it in the next day or so.  Freeze it in whatever you like– freezer bags or vacuum seal it in a special bag (freeze first, then vacuum seal it closed) are both methods that work well.  I use this sauce all winter long and it is always a sad day when I pull the last one from the freezer.  I hope you give this version a try.  Enjoy!

Roasted Tomatoes with Garlic and Herbs | Relishing It

The Recipe: Roasted Tomatoes with Garlic and Herbs

Roma tomatoes, cut in half (as many as will fit on 1-2 baking sheets–depending upon how many you want to roast)

1 bulb of garlic, peeled and cloves separated (per baking sheet)

handful of freshly chopped herbs: basil, thyme, oregano, parsley (per baking sheet)

olive oil

kosher salt and fresh black pepper

Preheat oven to 375°F.  Line 1-2 large rimmed baking sheets with parchment paper (depending upon how many tomatoes you want to roast).  Fit the tomatoes snuggly, cut-side up, in a single-layer onto the pan, they will decrease in size as they cook.  Drizzle with olive oil.  Sprinkle with the chopped herbs, garlic, salt, and pepper.  Roast for about 40-50 minutes (if using two pans, rotate them half-way through).  Then increase temperature to 400°F and roast for at least another 10 minutes to caramelize the tomatoes, sometimes a bit longer.  Check the bottom of them for a dark caramel color.  Remove from oven when done.  If wanting to make sauce, place all of the roasted ingredients into a food processor, juices too (or by hand).  Pulse for a few times until mixed.  Place in freezer bags or bags that can be vacuum sealed (freeze first, then seal), or any other container you want to store them in.  Enjoy throughout the winter!

Thanks for stopping by Relishing It!

Laurie

 

 

Read Full Post »

Homemade Caesar Dressing

Posted in Salad, tagged , , , , , , , , , on April 9, 2014| 6 Comments »

Homemade Caesar Dressing | Relishing It

Spring is finally here in Minnesota!  Last week I celebrated “Spring” with my kids, who had a week-long break from school.  We didn’t travel anywhere, which was wonderful.  It was a week full of library trips, swimming, coffee shops, board games, and a general feeling of contentment.  We read a ton of books.  We slept in.  We stayed up far too late.  We played video games (yes, I let me kids play video games, and I love that they do). We enjoyed every minute of freedom, and I enjoyed every minute of being with them.  I try not to get overly personal in this space, instead opting to focus on food and all the wonderful things about it.  But, sometimes I feel the need to say how proud I am of my kids.  They have grown into such incredible little people.  They are kind.  They are hilarious.  They are brilliant– and grounded.  They are compassionate.  I love to be with them, and that’s a pretty great feeling.

Homemade Caesar Dressing | Relishing it

Homemade Caesar Dressing | Relishing It

Changing seasons always has me in a bit of flux when it comes to making food.  Some days are warmer than others.  Soup would probably still be fitting, but I don’t want anymore soup for awhile.  Finding inspiration this time of year, in this particular place, can be a bit challenging.  So I wait patiently– hoping that inspiration comes.  It will.  It always does.  Ideas will pour out of my head soon enough, especially when I see the first asparagus of the season.  Or smell the first ramps.  I won’t be able to stop dreaming of moral mushrooms when I eat them for the first time this Spring.  Inspiration will come.

Homemade Caesar Dressing | Relishing It

Homemade Caesar Dressing | Relishing It

But, in the meantime– I will go for bike rides and long walks with my kids.  We will get muddy and splash in the puddles fed by the last few melting piles of snow.  I will see green emerging everywhere.  And I will eat this Caesar salad.  Because no matter the season, Caesar salad always sounds delicious to me.  Purchased dressing doesn’t even come close to this homemade version.  As with most dressings, it’s a cinch to make.  It’s as easy as putting all the ingredients into a mini food processor and whizzing it together.  Serve it with chicken, if you like.  Make some homemade croutons (which are also a cinch), or opt for a dusting of toasted breadcrumbs, as I often do.  I make my dressing with a raw egg yolk– I love the consistency it gives the dressing.  I use good eggs from local farmers.  You should use good eggs, too.  It will reduce any risks associated with using raw eggs.  This dressing is bright and a little nutty from the parmesan.  The anchovies give it a wonderful umami flavor that is a telltale sign of a good Caesar dressing.  Don’t skip them, as an important element will be lost.  Whip up this dressing and enjoy it on a bed of crisp romaine.  For added flavor, brush the romaine with a bit of olive oil and toss it on the grill for a few minutes until it is slightly charred around the edges.  It adds a whole extra layer of flavor!  Trust me, you’ll love it.  I’ve got to fly– my daughter wants to go pick up trash around the neighborhood.  True story.

Homemade Caesar Dressing | Relishing It

The Recipe: Homemade Caesar Dressing

(makes enough for 2 salads)

2 garlic cloves, minced

6 small anchovies, minced

2-3 tablespoons grated parmigiano reggiano cheese

2 tablespoons fresh lemon juice (from about 1/2 lemon)

1 egg yolk (free-range/organic)

1/4 cup good quality extra-virgin olive oil ( I prefer California Olive Ranch Olive Oil)

sea salt and cracked black pepper to taste

Place all of the ingredients, except the olive oil in a mini-food processor ( if you don’t have one, you may use a large bowl and a whisk.  Just be sure to mash the garlic and anchovies into a paste first.  Then, slowly whisk the olive oil into the other ingredients).  It’s best to wait to season this dressing with salt until the very end–the anchovies will provide much of the saltiness that is needed.  Pulse for a few times until the mixture is uniform and creamy.  With the lid on and the machine running, drizzle the olive oil through the small holes on the lid.  Be sure to scrape down the sides, as needed.  When it is creamy and completely incorporated, it is done.  Season with salt and pepper as needed.  Use immediately (this dressing does not have a long life because of the egg yolks, so use it the day it is made).  Enjoy!

Thanks for stopping by Relishing It!

Laurie

 

 

Read Full Post »

Simple Homemade Kimchi

Posted in Savory, tagged , , , , , , , , , , , , , on March 19, 2014| 9 Comments »

Simple Homemade Kimchi | Relishing It

Last week my little blog had an anniversary!  I’ve been occupying this small corner of the internet for three years now.  Goodness time has flown by!  I’m so very thankful for the friends it has brought into my life.  It is such an amazing feeling to find people that share my interests– people that give a damn where their food comes from and believe that it makes a difference.  Making food does more than just nurture my body, it nutures my soul.  Thank you for stopping back week after week to see what I’ve been doing– I am truly grateful.

Homemade Kimchi | Relishing It

Homemade Kimchi | Relishing It

Homemade Kimchi | Relishing It

Homemade Kimchi | Relishing It

I suppose you’re expecting a celebratory cake recipe, but no, today I’m marking the occassion with…kimchi!  You know I’m a sucker for fermented foods (they are so ridiculously healthy for you)– this  homemade sauerkraut gets made ever month in our house.  Kimchi is along the same lines– it’s also lacto-fermented– but it’s made with a different type of cabbage and a couple of other vegetables. The red color comes from a Korean ground red pepper called gochugaru.  It has a wonderful flavor.  Finding gochugaru can be a bit of a hunt, even in a large city.  Definitely check an Asian specialty store.  I found mine at United Noodles in Minneapolis.  You can also order in online at Amazon.  A package will last you awhile, so you won’t have to reorder very often. Kimchi is easy to make and doesn’t take very long to ferment.  It’s as simple is mixing up a flavorful paste with garlic, ginger, and the gochugaru and tossing it with the vegetables.  If you love kimchi, there is absolutely no reason not to make your own.

Simple Homemade Kimchi | Relishing It

Homemade Kimchi | Relishing It

Simple Homemade Kimchi | Relishing It

The big question is, what do you do with kimchi once you’ve made it?  The possibilities are endless, really.  Toss some into a batch of fried rice, throw some into your stir-fry, put it into soups, eat it with dumplings, or straight out of the jar.  I love to eat it on a pizza with spicy ground pork.  It adds that extra “oomph” that some dishes need.  Make it.  You’ll be happy that you did!

Homemade Kimchi | Relishing It

The Recipe: Homemade Kimchi

(makes nearly 2 quarts)

1 /3 cup kosher salt

1 (3 1/2 pound) head napa cabbage, remove core and cut cabbage into 2-inch strips

water

7 green onions, cut into 1-inch pieces

12 ounce daikon (white radish) peeled and cut into matchsticks

7 garlic cloves, smashed

3 tablespoons fish sauce (or water, if making vegetarian)

1 1/2 teaspoon minced fresh ginger

1 1/4 teaspoon granulated sugar

5 tablespoons gochugaru (less to taste)

To prepare the cabbage:  Place the cut cabbage in a large bowl and sprinkle with salt.  Massage well so the the cabbage starts to soften and become watery.  Then add enough filtered water to cover the cabbage.  Weigh it down with a plate and then place something heavy on the plate.  Let it stand for 1-2 hours.

Meanwhile, make the red pepper paste.  In a small bowl, add the ginger, garlic, fish sauce, sugar, and gochugaru.  Mix until uniform.  Set aside.

When the cabbage is ready, rinse it with cold water about 3 times.  You want to thoroughly wash the salt off of it.  Then drain in a colander for 15 minutes and gently squeeze out any remaining water.  Return to the bowl that has since been cleaned.  Add the daikon, green onions, and red pepper paste and gently mix with your hands (use gloves, if you want) to coat all of the vegetables.  Pack the kimchi into clean jars and press down until the brine covers the vegetables.  Leave about an 1-inch space at the top of the jars (you will just be shy of 2 quarts for this recipe, so space shouldn’t be an issue).

Let the jars stand at room temperature for 1-5 days ( I generally do 5 days, but it’ll depend upon the temperature of your house).  There may be some bubbling action and you may want to open the jar to release some of the gas, so it doesn’t bubble over and create a mess.  Taste it along the way, when it is fermented to your liking, put it into the refrigerator.  The flavors will continue to enhance when it’s been in the refrigerator for a while.  Enjoy!

Source:  Adapted from The Kitchn

Thanks for stopping by!

Laurie

Read Full Post »

Homemade Spaghetti Sauce with Mushrooms and Garlic

Posted in Savory, tagged , , , , , , , , , on February 24, 2014| 2 Comments »

Homemade Spaghetti Sauce with Mushrooms and Garlic | Relishing It

I’ve mentioned here before that my husband and I were high school sweethearts.  We’ve been together for many years, and if there is one dish that describes “us”, it is this spaghetti sauce.  We’ve been making it together for as long as I can remember.  And even though it has gone through a few subtle changes over the years (because I certainly wasn’t canning my own tomatoes in my dorm room), it has remained much the same as it did those many years ago.  Many of you have been asking for this recipe, so I figure it’s time to to finally write it down and share it.  I mention on here fairly frequently that one dish or another is a family favorite.  But this one is the family favorite.  If the kids get to choose a meal, this is what they pick.  Valentine’s Day rolls around, and this is what we have.  It’s a bit odd, because this dish is ordinary, yet very special to us.

Spaghetti Sauce with Mushrooms and Garlic | Relishing It

Spaghetti Sauce with Mushrooms and Garlic | Relishing It

A couple of things need mentioning.  As I’ve said, I can my own tomatoes.  I use roasted roma tomatoes for this sauce.  I love how thick and rich they become, compared to regular tomatoes with their abundance of water.  This sauce can be made with any variety of tomatoes, though I’ve settled on roasted romas as my favorite.  The key here is to know what to do if your sauce has extra liquid in it that you don’t necessarily want. Watery spaghetti sauce is, to be honest, gross.  Too much liquid, and it just doesn’t cling to the pasta.  My point, is that you should do your best to find some good quality canned roasted tomatoes.  Muir Glen is my recommendation, if you don’t can your own.  Canned San Marzanos are also another excellent choice.  Whatever type of tomatoes you choose, crushed or whole, etc– give them a few pulses in a food processor to break them up (or use your hands) so they aren’t chunky.  If the sauce is too watery near the end of the cooking time, remove the lid and let it reduce a bit.  Adding another dollop of tomato paste will also help.

Homemade Spaghetti Sauce with Mushrooms and Garlic | Relishing It

One more thing,  I normally don’t use fresh basil in this sauce– instead I pull a bit out of my freezer that I’ve preserved for the winter.   In the summer, when my basil is plentiful, I chop it and freeze it in muffin tins and ice cube trays.   Then I vacuum seal it.  When I need a bit of basil in the winter, I  just pull one out and pop it into whatever it is that I’m making.  I love this method.  So, if you happen to have a freezer full of the same, use it!  If you don’t, I’ve tested it with fresh basil, so you will know how much to use– feel free to add more, if you like.  Just please don’t used dried– the flavor is not even comparable.

Homemade Spaghetti Sauce with Mushrooms and Garlic | Relishing It

This sauce has a wonderfully earthy flavor from the herbs, garlic, and the crimini mushrooms.  It’s a complex array of flavors that I heighten by using a bit of anchovy.  As I’ve mentioned before, don’t be scared to use it.  It adds such a nice umami flavor.  The other integral ingredient is the bay leaf.  The almighty bay leaf, in my opinion.  It adds such a unique flavor that this sauce relies upon.  When the sauce is finished simmering, swirl in a tablespoon or two of good olive oil– it’s the perfect finish to the sauce.  I hope you and your family enjoy this dish as much as we do.

Homemade Spaghetti Sauce with Mushrooms and Garlic | Relishing It

The Recipe: Homemade Spaghetti Sauce with Mushrooms and Garlic

(serves 4-6)

2 pounds grass-fed ground beef

1 medium white onion, chopped

1 large bulb of garlic, peeled and roughly chopped  (yes, the entire bulb!)

1 quart roasted roma tomatoes, crushed

1 dried bay leaf

1 teaspoon freshly cracked black pepper

5-6 teaspoons kosher salt

1 1/2 teaspoons dried oregano

2 heaping tablespoons finely chopped fresh basil (about 17 large basil leaves)

1 tablespoon double-concentrated tomato paste

1/2 teaspoon finely chopped anchovies

8-9 ounces crimini mushrooms, thickly sliced

1-2 tablespoons good quality extra-virgin olive oil, for finishing ( California Olive Ranch, is my favorite)

Parmigiano-reggiano cheese and hot pepper flakes, for serving

In a large Dutch oven over medium-high heat brown the ground beef, then drain the fat.  Return the pan to the heat and add the onion, garlic, salt, and pepper to the beef.  Sauté for a couple of minutes until the onions are somewhat tender, stirring frequently.  Then add the crushed tomatoes, oregano, basil, tomato paste, anchovies, and bay leaf.  Stir.  Then finally add the mushrooms.   Reduce heat to medium-low and let simmer for about 30-40 minutes, covered.   Stirring frequently and carefully, as you don’t want the mushrooms to break apart.  Monitor the amount of liquid near the end of the cooking time.  Remove lid to reduce, if it seems too watery.  If it seems too thick, be patient– the mushrooms release a lot of liquid during the simmering time.  When it is done, remove the bay leaf and stir in 1-2 tablespoons of olive oil.  Adjust seasonings, if necessary.  Serve with freshly grated Parmigiano-reggiano cheese and hot pepper flakes, if desired.  Leftovers keep well in the refrigerator, or freezer.  Enjoy!

Thanks for stopping by Relishing It!

Laurie

Read Full Post »

Beer-Braised Pork Shoulder with Polenta

Posted in Savory, tagged , , , , , , , , , , , , on January 27, 2014| 5 Comments »

Beer-Braised Pork Shoulder with Polenta | Relishing It

Another polar vortex, another no-school day for the kids.  So another cozy, cold-weather meal is in order.  It was difficult to come up with a name for this dish that would capture the flavors here.  It has so many things going on, but they don’t necessarily fit nicely into a category.  A little bit of Mexican from the ancho chiles and the cumin, and a little bit of Asian from the star anise and the cloves, brought together by the American craft beer.  At any rate, let me tell you about this delicious pork shoulder that you’re going to want to make more than once this winter.

Beer Braised Pork Shoulder with Polenta | Relishing It

For those of you who have a fear of tackling a large cut of meat, this recipe is an ideal entry point.  Braising a pork shoulder could not be easier and the results are dynamite.  For starters, and not to sound like a broken record– please use a piece of meat that has been raised properly, preferably local.  Braising can be done using any variety of liquids– broth, wine, milk, or plain water.  In this recipe I used a local craft beer that paired with the spices to develop a deep, wonderful flavor.  The pork works wonderfully with the sweeter tones of cinnamon/cloves/star anise/and allspice.  It also works well with ancho chiles and cumin.  Marrying the two combinations together is fantastic.  You’ll love it.  Be sure to top it with a bit of fresh jalapeño– it’s not that hot and the freshness really brightens up the flavors.

Beer-Braised Pork Shoulder with Polenta | Relishing It

We generally serve the pork shoulder on top of  polenta.  I love a creamy, hot bowl of polenta when it’s cold outside.  Polenta is basically just yellow cornmeal.  It’s origin is Italian and from what I gather, true Italians wouldn’t dream of putting dairy into their polenta, instead making it only with water.  I’m not Italian.  So, I opted for a couple pats of butter and a sprinkle of parmesan mixed in with mine.  I think my Fortify friends may have influenced this a bit.  You will find different variations of the grind size when buying polenta.  Medium ground seems to make the most satisfying polenta.  Some people think making polenta is fussy, but I haven’t found that to be the case.  I do however advise you to be ready to sit down and eat the moment the polenta is done.  It doesn’t stay creamy all that long before it starts to harden and become a bit clumpy.  While it still maintains it’s lovely flavor, the silky texture will be lost.  So, be ready to sit down at the table and enjoy this lovely meal.

Beer-Braised Pork Shoulder with Polenta | Relishing It

The Recipe: Beer-Braised Pork Shoulder with Polenta

(serves about 4 with leftovers)

For the Pork Shoulder:

2 tablespoons olive oil, for browning

about a 4-pound pork shoulder (bone-in gives a great flavor)

1 medium white onion, diced

7-8 garlic cloves, minced

1 tablespoon ancho chile powder

1 teaspoon ground cumin

1/2 teaspoon ground allspice

1/4 teaspoon chipotle chile powder

1/4 teaspoon ground cloves

1/4 teaspoon ground coriander

1 4-inch long cinnamon stick

1 whole star anise

1 dried bay leaf

Kosher salt and freshly cracked black pepper

1 12-ounce bottle of really good craft beer (Locally,  Fulton’s Lonely Blonde or Indeed’s Midnight Ryder work really well.  One is a lighter beer and the other is a black ale.  The end results are each different, but both equally delicious.)

For the Polenta:

5 cups water

1 cup polenta, preferably medium grind

salt

a couple pats of butter

a few grates of fresh parmesan cheese

Pre-heat oven to 250 °F.  Over a med-high flame, heat a large Dutch oven coated with olive oil until it is hot.  Pat the pork shoulder dry with a paper towel and season both sides of it with salt and pepper.  Place the pork in the Dutch oven and brown every side (ends, too) until a deep, dark caramel color has formed on all sides.  Remove from the pot and place on a plate.  In the same pot, add the onion and garlic, and a bit more olive oil, if needed.  Sprinkle with salt and pepper.  After about 3 minutes, add the the entire list of spices.  Stir and then add the beer.  Place the pork, along with any juices back into the pot.  Bring to an almost boil, then remove from heat.  Cover and place in the heated oven for about 3 hours.  You will know when the pork is done when you touch it with a fork.  It should feel tender, not tough.  It should practically fall off of the bone when gently tugged at.  If there is too much resistance, roast it a bit longer.  Be sure to have an oven thermometer, so you know the accuracy of your oven.

Meanwhile, begin the polenta.  In a large saucepan heat 5 cups of water seasoned with salt.  When it is boiling, sprinkle the polenta on the top.  Whisk everything together and reduce the heat to a medium simmer.  Continue to whisk every so often to avoid the bottom burning.  The mixture will eventually thicken up– the exact time will depend upon the size of the grain and how high you have the heat– so, I won’t give an exact measurement in minutes (anywhere from 20-40 minutes), just look for it to be the thickness that you desire.  When it is done, remove from heat and mix in a couple of pats of butter and a few grates of fresh parmesan cheese.  Polenta requires a decent amount of salt, to bring out the flavor– re-season, if necessary.  (Note:  leftover polenta can be spread out smoothly onto a baking sheet.  Refrigerate, then cut into squares.  You can bake or fry it and top it with all sorts of things– use your imagination!)

While the polenta is cooking, tend to the pork.  When the pork is done, remove it from the pot.  I like to make a smooth sauce out of the liquid, but the choice is entirely yours.  You can certainly skip this step.  Strain the liquid.  Then pour the liquid portion into a gravy separator to remove the fat, or use a spoon to skim it from the top.   Remove the cinnamon, star anise, and bay leaf and discard.  Place the remaining onions and garlic into a blender.  Then pour the liquid (sans fat) into the blender and blend it together (always be careful when blending hot liquids).  Return the mixture to the Dutch oven and re-season with salt and pepper, if necessary.  Meanwhile, separate the meat from the bone and tear it into big chunks.  Place the meat into the sauce.  Serve with jalapeños and polenta, if desired.  This is a wonderful dish to re-warm, as the flavors deepen even more overnight.  Enjoy!

Thanks for stopping by Relishing It!

Laurie

Read Full Post »

Rustic Potato, Sauerkraut, and Beef Galette

Posted in Savory, tagged , , , , , , , , , , , on October 25, 2013| 13 Comments »

Rustic Potato, Sauerkraut, and Beef Galette | Relishing It

Autumn.  The best of all the seasons, even if it’s only brief here in Minnesota.  Yes, Spring is a close second, but when Autumn rolls around, I’m really, truly happy.  I love the brilliantly colored, crisp, maple leaves that my daughter brings me as bouquets for our dining room.  We live in an old Victorian with dark wood and decor in our living and dining rooms.  I always think about re-painting to brighten things up, but when Fall rolls around, it feels so comfortably warm and cozy, and I’m thankful I haven’t changed a thing.

Rustic Potato, Sauerkraut, and Beef Galette | Relishing It

Rustic Potato, Sauerkraut, and Beef Galette | Relishing It

Rustic Potato, Sauerkraut, and Beef Galette | Relishing It

Rustic Potato, Sauerkraut, and Beef Galette | Relishing It

On of my favorite Fall (and even winter, for that matter) dishes is this amazing Rustic Potato, Sauerkraut, and Beef Galette.  The combination of beef and sauerkraut is incredible.  It’s also a bit nostalgic for me.  I grew up with huge pots of meatballs that had been simmering in tangy sauerkraut for hours.  Wonderful stuff.  This galette showcases those flavors.  Just like my other galettes, the crust is crisp and light.  The potatoes add substance, while the fresh mozzarella ensures that the dish is moist enough.  Of course, you can substitute another mild cheese, like grated regular mozzarella, if you like.  I really wanted the tang from the sauerkraut to be showcased here, rather that hidden underneath a more assertive cheese.  I’m planning to share with you all a quick sauerkraut recipe and technique very soon.   I really hope you give this galette a try– I think you’ll really enjoy it!

Rustic Potato, Sauerkraut, and Beef Galette | Relishing It

The Recipe:  Rustic Potato, Sauerkraut, and Beef Galette

Use this pie crust recipe  (with 1/2 tablespoon chopped fresh rosemary and 1/2 tablespoon chopped fresh thyme mixed into the dough)

1/2 pound ground beef

1/4 cup chopped white onion

2 garlic cloves, minced

1/2 teaspoon kosher salt

black pepper

3/4 pound small steamed yellow potatoes, sliced

1/2 cup sauerkraut, drained a bit

6 slices of fresh mozzarella  (or a bit more)

1 teaspoon fresh chopped parsley, plus more for garnish

olive oil

1 egg mixed with 1 teaspoon water, for an egg wash

Follow these directions to make the pie dough.  You will only be using one of the dough balls for this recipe.  Freeze the other one for another time.  Add the fresh herbs when you are mixing the dough.  Refrigerate for 2 hours.  Proceed.

Preheat your oven to 375°F.

In a large skillet, brown the ground beef over medium/high heat.  Drain and discard the grease.  To the skillet of ground beef add the chopped onions, garlic, 1/2 teaspoon kosher salt, and a bit of black pepper (you may want to add a glug or two of olive oil, if the pan seems a little dry). Sauté for a couple of minutes until the onions are tender.  Remove from heat and set aside.

On a lightly floured piece of parchment paper, roll the pie dough out to a 12-inch circle using a lightly floured rolling pin.  Place the sliced potatoes on the dough, leaving about 1 1/2-inch space around the edge.  Sprinkle salt and pepper on the potatoes.  Next, put the sauerkraut on top, followed by the chopped parsley.  Then add the ground beef mixture, and finally place the fresh mozzarella on the very top.  Fold the edges of the dough up and pinch together to seal the seams as much as possible.  Use a pastry brush to apply the egg wash to the edge of the dough.  Sprinkle salt and pepper on the egg wash.

Slide the parchment paper with the galette onto a baking sheet and bake for 43-45 minutes or until the crust is a deep golden brown.  (Keep in mind that every oven is a bit different.  If you don’t already have an oven thermometer, I highly recommend you get one.  Cheap ones are about $7 and work great.  My oven runs 15 degrees hot.)  Top the galette with chopped parsley and a drizzle of olive oil before serving.  Enjoy!

Thanks for stopping by Relishing It today!

xo

Laurie

Read Full Post »

Older Posts »

%d bloggers like this: