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Posts Tagged ‘Whole Foods’

Ginger Sesame Butternut Squash, Brussel Sprouts and Black Rice

Posted in Savory, tagged Black Rice, Brussel Sprouts, Butternut Squash, Clean Eating, Ginger, Ginger Sesame Dressing, Roasted, Sesame, Side Dish, Vegetables, Whole Foods on November 19, 2013| 2 Comments »

I just know many of you are in the thick of planning your Thanksgiving menus, and I’ve got a side dish that would look absolutely grand on your table. I’m one of those who think the Thanksgiving meal is all about the sides. Sure, the turkey is fine, but there just isn’t a lot of excitement there. It’s the side dishes that have the variety of flavors and colors that make the meal so interesting. At least that’s how I feel. My husband habitually defaults to two servings of turkey, gravy, potatoes, and stuffing. That’s it. I’m not sure what’s wrong with him. Anyway, even if you’re not looking for a Thanksgiving idea, this dish is pretty incredible for any occasion. I like to make it and enjoy the leftovers throughout the week– it keeps and heats up beautifully, never losing any texture or flavor.

I usually have some baked squash in my refrigerator on most any day during winter. It’s just one of those healthy, filling vegetables that works with so many meals. Butternut squash holds it’s shape really well in this dish. Brussels are also a favorite, and here they go particularly well with the squash. If you haven’t yet tried black rice, here’s your chance. It’s healthy and has a wonderfully nutty flavor. The slightly-chewy, toothsome texture balances out the softer vegetables in this dish. And if you can’t get your hands on black rice, any wild rice would be a good substitute.

Finally, let’s talk about this amazing ginger sesame dressing. Ginger adds such a unique and robust flavor, so a little goes a long way. The sesame oil give the dressing an additional layer of nuttiness (flavor, not craziness). It’s worth buying a bottle. Side note, keep it in your refrigerator, so it lasts longer. This dressing is amazing on these vegetables– but would be wonderful on so many other things, as well. Be creative! Enjoy!

The Recipe: Ginger Sesame Butternut Squash, Brussel Sprouts, & Black Rice

(makes enough for 4-6 people, easily)

About 1 pound small brussel sprouts, halved (or quartered, if large)

About 1 pound (or a bit more) butternut squash, peeled and cubed

2/3 cup dry black rice, rinsed

2 tablespoons extra-virgin olive oil, for roasting

1 tablespoon sesame seeds, toasted, for garnish

Ginger Sesame Dressing:

3 tablespoons balsamic vinegar

1 teaspoon finely minced ginger

1 garlic clove, minced

1 teaspoon honey

1/2 teaspoon soy sauce

1 teaspoon sesame oil

1/4 cup extra virgin olive oil

Preheat oven to 375°F.

To make the black rice: Place the rinsed rice in a medium saucepan along with 1 1/3 cups of water. Add a sprinkle of salt. Cover and bring to a boil. Reduce heat to low-medium and cook for about 20 minutes, or until the rice is mostly tender. Turn off the heat and let it sit in the pan covered for 15 minutes, or so . Fluff with a fork when ready to use.

Meanwhile, place the brussel sprouts and butternut squash on a large baking sheet. Toss with two tablespoons of olive oil. Roast for abut 25-30 minutes, or until the vegetables are tender. Make sure to flip the vegetables once or twice for even browning.

To make the Ginger Sesame Dressing: In a medium-sizd bowl, whisk together all of the ingredients except the olive oil. Then, slowly add the olive oil while continuing to whisk. Set aside until ready to use.

In a large serving bowl or platter, gently combine the roasted butternut squash, brussel sprouts, black rice, and ginger sesame dressing. Taste and season with kosher salt, if necessary. Top with the toasted sesame seeds. Enjoy!

Thanks for stopping by today!

Laurie

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Vegetarian Lentil Taco Soup

Posted in Soup, tagged Black Beans, Cilantro, Clean Eating, Corn, Gluten-free, Healthy, Homemade Taco Seasoning, Legumes, Lentils, Paleo, Red Beans, taco seasoning, Taco Soup, Vegan, Vegetarian, Whole Foods on November 12, 2013| 16 Comments »

Baby, it’s cold outside! Or at least it is here in Minnesota. There is definitely that ‘winter-is-coming’ chill in the air. And this is just the start. Wind chills will eventually plummet to -50 degrees F, snow will pile up on the sidewalks. Ugh. I always complain as autumn comes to a close, knowing that we face the long slog to April. My body just isn’t acclimated to the cold for the first month or so. Ah well, I guess there’s also the comforting expectation of snuggling into a warm blanket and a good book while the kids head out to play in the snow. There is that to look forward to…

As soon as the weather turns, I start thinking about soup. This particular one is a beauty. It’s substantial– more like a cross between a soup and a stew. It’s loaded with healthy protein from lentils and beans, though my favorite ingredient this time around is most definitely the corn. It makes so many soups better. It adds a nice flavor and a bit of texture, as well. Not to mention, it pairs beautifully with the Mexican flavors.

Let’s talk about those flavors, shall we? Years ago I began making my own taco mix. To be honest, it happened a bit by accident. I ran out of my usual purchased taco seasoning, so I had to improvise. Luckily, I keep a well stocked spice cabinet (Penzys really should send me a thank you note). In looking at the recipe, don’t let the length of the list scare you. I realize that not everyone has all of the spices on hand. As long as you have the main ones (chili, paprika, garlic, onion, and cumin powder), you will be just fine. But, if you do happen to have the others, even better. Try this seasoning the next time you make traditional tacos– you’ll love it!

The soup is wonderful served with the usual taco accompaniments– sour cream, cilantro, jalapeños, and of course some tortilla chips. However, I also discovered another way that I like to eat the leftovers. Since the legumes continue to soak up more broth overnight, the soup becomes a bit thicker. I love to serve it atop baked spaghetti squash. It’s delicious and makes a great gluten-free, paleo, and even vegan meal! So– perfect to serve to friends or family that might be trying to eat that particular way. Stay warm, friends!

The Recipe: Vegetarian Lentil Taco Soup

(serves 4-6 comfortably)

2 cups dry brown lentils, rinsed

2/3 cup dry red beans (or 1 can), rinsed

2/3 cup dry black beans (or 1 can), rinsed

2 tablespoons olive oil

1/2 cup chopped white onion

3 garlic cloves, minced

1 quart puréed or crushed tomatoes

1 quart vegetable broth (or use chicken, if you’re not trying to stay vegetarian)

1 heaping cup frozen corn

1/2 cup chopped fresh cilantro

juice of one lime

scallions, jalapeños, sour cream (if vegan isn’t your aim) and limes as garnish options

For the Taco Seasoning:

(makes a scant 1/2 cup)

2 tablespoons ancho chili powder

1 tablespoon ground cumin

1 teaspoon sweet paprika

1 teaspoon garlic powder

1 teaspoon onion powder

2 teaspoons kosher salt

2 teaspoons coarse black pepper

1/2 teaspoon crushed red pepper flakes

1/2 teaspoon dried oregano

1/4 teaspoon smoked paprika

1/4 teaspoon ground allspice

To begin: soak and cook your red and black beans separately following standard directions to cook beans. Honestly, I usually have extras in my freezer that I pull out to throw into this soup. Beans freeze incredibly well, so feel free to make extras for that purpose. You’ll want about 1 1/2 cups of cooked red beans, and 1 1/2 cups of cooked black beans. Or simple choose to use one can of each, rinsed.

Mix all of the taco seasoning ingredients together in small bowl, set aside.

Heat a large Dutch oven over medium-high heat and add the olive oil. Begin to saute the onion and garlic for a couple of minutes until somewhat soft. Add the taco seasoning to the onion mixture. Then add the tomatoes, vegetables stock, cooked red and black beans, and the lentils. Bring to a boil, then reduce heat to a medium simmer. Cook covered for about 30-40 minutes, or until the lentils are tender, but have not fallen apart. Stirring a couple of times along the way. Make sure not to overcook the lentils, or they will turn to mush. When the soup is done, add the frozen corn, cilantro, and juice of one lime. Reseason with salt and pepper, if necessary. Serve with sour cream, cilantro, jalapeños, and more lime. Enjoy!

Thanks for stopping by Relishing It!

Laurie

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Healthy Chocolate Zucchini Muffins

Posted in Breakfast, Dessert, tagged Breakfast, chocolate, Coconut Oil, dessert, Healthy, Honey, Muffins, Whole Foods, Whole Grains, Zucchini on September 13, 2013| 26 Comments »

As you know I sent my little girl off to Pre-Kindergarten on Monday– and she is absolutely loving it. I sometimes like to bake treats for their lunch boxes, or for an after-school sweet when they get home. I distinctly recall getting off the school bus as a kid and walking into the house to the smell of something wonderful that my mom had made during the day. She’d have batches of cookies ready, or even racks (yes, racks) of pies on the counter. And she always timed it out so they were ready when my brother and I walked through the door. However… I’m a little hesitant to bake such delights using all of that sugar on a daily– or even weekly– basis. Don’t get me wrong, my kids get their share of sugar, but it’s nice to be able to put something a little healthier, something more substantial, into their little growing bodies.

I was able to create a healthy muffin recipe that was made with whole grains, healthy coconut oil, and no processed sugar (alright, there are chocolate chips, but they’re optional…kind of. You’ll want them in there). These muffins are also loaded with vegetables, and your kids will be none the wiser! What more could one want? They are perfectly chocolate-y, but not overly sweet. They stay very moist– quite like a small cake. I really have no guilt about giving this treat to my kids, or eating it myself for that matter. I hope you like them as much as we do!

The Recipe: Healthy Chocolate Zucchini Muffins

(makes 12)

1 cup white whole wheat flour (whole wheat pastry flour works, too)

1/2 cup unsweetened cocoa powder

1/2 teaspoon kosher salt

1 teaspoon baking soda

1 teaspoon baking powder

1/2 cup virgin coconut oil (warmed to the liquid state, but not hot)

1/2 cup honey

2 eggs, at room temperature

1 teaspoon vanilla

1 1/2 cups coarsely grated zucchini (about 1 medium)

3/4 cup chocolate chips (Ghirardelli 60 % Cacao Bittersweet are the best, in my opinion)

Note: The coarsely grated zucchini is definitely visible in these muffins, which is how I prefer them. If you don’t fancy that, simply grate the zucchini finer.

Preheat the oven to 350°F. Spray or butter a 12-cup muffin tin. Set aside.

In a large bowl, sift, then whisk together the flour, salt, baking powder, baking soda, and cocoa. Toss the chocolate chips into the mixture. Set aside.

In another large bowl, thoroughly mix the honey, coconut oil, vanilla, and eggs together until uniform. Add the zucchini and mix until evenly coated.

Combine the two bowls together, mix until everything is wet. Do not over mix. Evenly distribute the batter–1/4 cup per muffin is about right. Bake for about 18 minutes, or until a tester inserted into a muffin comes out clean. Remove from oven and let cool for about 3 – 5 minutes before removing from the pan. Keeps well for days in an airtight container. Enjoy!

Thanks for stopping by Relishing It!

Laurie

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Caprese Salad with a Basil Vinaigrette

Posted in Salad, tagged Basil, Basil Vinaigrette, Caprese Salad, Gluten-free, Heirloom Tomatoes, Summer, Whole Foods on August 14, 2013| 4 Comments »

Now I’ve mentioned here before how much I love tomotoes, but just in case you’re new to Relishing It, let me emphasize this. It’s not just that I love tomotoes– I’m obsessed with them. Every summer I wait. And wait. And wait until the first ripe tomotoes show up at the farmers’ market. And then I try to fit them into almost every meal. For the record, I don’t buy tomatoes when they’re not in season for a number of reasons. First, obviously, is the taste. Out-of-season tomatoes tend to be stiff and flavorless. Second, I have serious ethical concerns about the industrial tomato industry, which is where many of our “winter” tomatoes come from. Take a look at ‘Tomatoland’, a brilliant book by Barry Estabrook if you’re interested in just how terrible the industry is. Here’s a link to the NY Times review. Now that THAT is out of the way…

I love creating all sorts of dishes with tomatoes. This heirloom tomato tart is among my favorite summer dishes. And this tomato Jam is a versitle spread for both sweet and savory things. If you’ve ever wanted to make your own homemade ketchup–this recipe is a good one to try. I also can salsa every year to share with family and friends, and can a huge supply of plain tomatoes that help get us through the winter.

As much as I love to use them as an ingredient, nothing beats eating them in their natural state. They are so juicy and slightly tender. A sprinkle of salt brings out their amazing robust flavor. I love a good caprese salad. However, I’ve discovered that I’m not a huge fan of eating whole basil leaves. A few here and there are fine, but I much prefer the basil flavor to come through in a delicious vinaigrette that I can let my tomatoes and fresh mozzarella swim in. Every bite gets a little basil burst. It works for me, and I hope it works for you! Enjoy!

The Recipe: Caprese Salad with a Basil Vinaigrette

Heirloom tomatoes, big and small

Fresh mozzarella

Extra basil leaves, for garnish

Sea salt and freshly ground pepper

For the Basil Vinaigrette:

(makes enough for a small platter)

2 tablespoons white wine vinegar

1 garlic clove, sliced

1/2 cup packed fresh basil

2 large anchovy fillets in olive oil, minced

1/3 cup extra virgin olive oil

sea salt and pepper, to taste

To make the Basil Vinaigrette: Place all of the ingredients except the olive oil in a mini food processor. Pulse it a few times to finely chop the basil. Scrape the sides, as needed. Slowly add the olive oil and continue running the machine until the vinaigrette is a relatively smooth consistency. Use immediately, or store covered in the refrigerator for a few days. Let it come to room temperature before using.

Arrange the heirloom tomatoes and fresh mozzarella on a platter, using as many as you would like (double the vinaigrette recipe, if making a larger portion). Pour the dressing over and sprinkle with sea salt and pepper. Eat immediately. Enjoy!

Thanks for stopping by Relishing It! Have a lovely weekend.

Laurie

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Homemade Mayonnaise

Posted in Salad, Savory, tagged Condiment, Egg Yolk, Fingerling Potato Salad, Gluten-free, Homemade Mayonnaise, lemon, Olive Oil, Whole Foods on August 5, 2013| 2 Comments »

Are you ready for another do-it-yourself recipe? This time it’s homemade mayonnaise. And yes, there’s a pattern here– I love making my own condiments. If you missed them, here’s are a few recipes for ketchup, mustard, and tomato jam. They taste more interesting, and to be honest, better than the same old highly-processed formulas you find at the grocery store. Making your own mayonnaise is easy, and despite what you may have read, doesn’t take long. There’s only one catch– you’ll need to use it up within a week since it contains a raw egg yolk. Trust me, you won’t have a problem finishing it off with all the fresh produce out this time of year. Sandwiches, BLTs (fresh tomatoes, yay!), potato salad, aioli’s, everything tastes better with homemade mayonnaise.

I like to make my mayonaisse with healthy olive oil, which gives it a wonderful layered flavor. You can use canola instead if you prefer something more subtle. Or feel free to do a mix, just make sure you equal the amount of oil listed in the recipe and you’ll be fine. One other note on this recipe that’ll make it almost foolproof. A trick I learned from food writer, Melissa Clark. Add one teaspoon of water to the mixture. It’s such a simple step, but it can make a huge difference on whether or not the mayonnaise turns out perfectly silky. That’s it. It works every time for me. Now get in there and whip up your own batch of homemade mayonnaise. And don’t forget you can make it as interesting as you like by adding fresh herbs, spices, or harissa. Or you can simply fold it into a bowl of steamed fingerlings and top with freshly chopped parsley. It’s one of the quickest and most delicious potato salads around. Enjoy!

The Recipe: Homemade Mayonnaise

1 teaspoon Dijon mustard

1 pasteurized egg yolk, at room temperature

1 tablespoon lemon juice (from 1/2 large lemon)

1/4 teaspoon fleur de sel

1 teaspoon water

3/4 cup extra virgin olive oil (I prefer California Olive Ranch— both for the fantastic quality and the great price)

In a medium sized bowl, whisk all of the ingredients together, except the olive oil, for a minute or so until frothy. Then, while continuously whisking, slowly begin adding the olive oil a drop at a time. As it begins to thicken, you may start adding it in a very thin stream, remembering to whisk the entire time. The slower you add the olive oil, the better chance you have of it not breaking. The whole process will take about 15 minutes, or so. Transfer it to a jar, and store in the refrigerator. Re-season with salt, if necessary. Use within one week. Enjoy!

Thanks for stopping by!

Laurie

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Salad of Green and Yellow Split Peas with Pesto

Posted in Salad, Savory, tagged Dried Green Split Peas, Dried Yellow Split Peas, Gluten-free, Olive Oil, Parmesan Cheese, pesto, Salad, Savory, Scallions, Vegetarian, Walnuts, Whole Foods on July 31, 2013| 2 Comments »

In case you haven’t caught on yet, I’m a huge advocate of having a pantry stuffed with dried goods. Legumes, grains, you name it, I’ve got it in a mason jar ready for use. And on those occasions when I notice it isn’t stocked full, I briefly panic and then run out to replenish whatever is missing. I guess it’s almost a compulsion, since it’s not like I’m going to not have access to food– I live a few blocks from our co-op. I may be a little crazy, but I embrace it.

Summer is a great time to combine those dried goods with some of the season’s freshest offerings. I love the combination of peas and pesto. Using dried yellow and green split peas here works beautifully and is absolutely stunning to look at. The sliced scallion on top provides a nice crunch and a burst of freshness. This salad is also very filling– it’s one of those that can be a stand-alone meal. And with a smaller portion size, it pairs wonderfully with most any grilled foods.

About this time of year, I also start to make large batches of pesto to freeze for the winter. I’ll pop a small portion into ice cube trays or muffin tins to fully freeze. I then pop them out, wrap them in plastic wrap, and put them into freezer bags (or use my vacuum sealer). It’s a wonderful treat in the cold winter months to have pesto to mix into pasta or to dollop into soups. If you choose to do this– a word of advice. If you blanch your greens for just 30 seconds or so, then put it into an ice bath to stop the cooking process and proceed with the recipe–your pesto will remain a beautiful, vibrant green, even after it has been frozen. I always use this method if I’m planning to freeze my pesto, or even if I know I’m going to have leftovers that may sit in my refrigerator for a few days. The color just ‘pops’. One more trick regarding pesto, remember you have the option to add a bit of water instead of more olive oil to loosen it up if it’s a bit thick. Either way, be sure to season it appropriately with kosher salt– the right amount can make the pesto sing! Enjoy!

The Recipe: Salad of Green and Yellow Split Peas with Pesto

(serves 4-6)

Large bed of leafy lettuce leaves

1 cup dried green split peas

1 cup dried yellow split peas

1 bunch of sliced scallions to garnish

For the Pesto:

1 cup packed basil leaves

1/4 cup packed Italian leaf parsley

3 cloves garlic, smashed

1/4 cup grated parmesan or grana padano cheese

1/4 cup walnut halves, toasted and roughly chopped

1/3 – 1/2 cup extra virgin olive oil, or more

sprinkle of hot pepper flakes

kosher salt and freshly ground pepper, to taste

To cook the Split Peas: Rinse the peas and place in a large saucepan. Cover with salted water, making sure that about two inches of water are above the peas. Bring to a boil, then reduce to a medium/low. Cook for about 25 minutes, then begin testing them for doneness. You may need to cook them longer, depending upon how high your heat was. You will want them to be soft, but retain their shape. Be careful not to overcook them, or they will turn to mush. When done, drain the water and let cool.

To make the Pesto: As I stated above, you can choose to blanch the greens or not, depending upon how fast you’re going to use the pesto. You decide. Place either the blanched or unblanched basil and parsley into a small food processor (use a large one, if making a bigger batch). Pulse a few times to chop up a bit. Add the parmesan, walnuts, garlic, red pepper flakes, and a pinch of salt and pepper. Pulse a couple more times to combine. With the machine running on low, slowly begin adding the olive oil. Scrape down the sides, as necessary. Add as much olive oil to reach your desired consistency. Or, add a few tablespoons of water at the very end to loosen it up a bit. Re-season with salt and pepper. Use right away, or place in the refrigerator with plastic wrap tightly pushed onto it’s surface, or freeze.

Place the lettuce leave onto a large platter. Mix the cooled split peas with about 1/3 cup of the pesto, use more if desired. Add salt and pepper, if needed. Pour mixture over the lettuce, top with sliced scallions, and a drizzle of good olive oil. Enjoy!

Thanks for stopping by today!

Laurie

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Carnitas Tacos and Fresh Tomatillo Salsa

Posted in Savory, tagged Carnitas, Cumin, Entree, Garlic, Gluten-free, Lime, Mexican, orange, Pork Shoulder, Savory, Tacos, Tomatillo Salsa, Whole Foods on May 15, 2013| 6 Comments »

I’m now well into my sixth month of being obsessed with tacos. Seriously, we’ve been eating them at least once a week for more than a half year, and I’m not even close to getting sick of them. Tacos al pastor? Sure. Spicy shredded beef? Yes. And then there are these amazing carnitas tacos that we’ve been enjoying. They’re perfect to prepare in advance (and I live for meals like this in the summer), they’re healthy (if you don’t go overboard), and they’re oh so tasty.

Carnitas, or “little meats”, can be served simply as a stand-alone dish, but I love it in these tacos even more. It’s a new addition to my repetoire, which also includes these, and these— both of which are also favorites. This carnitas version combines the lively flavors of lime and orange, which pair beautifully with pork, cumin, and garlic. The recipe couldn’t be simpler– you can make it on the stovetop. Perfect for when firing up the oven in the summer heat doesn’t sound so tantalizing. Put all of the ingredients into a pot, no sautéing required. When cutting your pork shoulder up into cubes, don’t trim off any fat– you’re going to need that so the meat doesn’t get dry. Let it cook down for about 2 hours and then sear the pork at the end. That’s it. Did I mention that it’s completely delicious?

The fresh tomatillo salsa is a fantastic compliment to the carnitas. You may be tempted to buy a ready-made salsa from the store, but don’t. The freshness of this topping cannot be bottled and you’ll end up spending more on a store-bought version that pales in comparison. It only takes a minute to either chop or pulse the ingredients together– definitely worth your time. And as far as toppings go, I’m stuck on queso fresco cheese, white onions, and cilantro. The combination is sublime and it tastes so fresh. Hope you enjoy them as much as my family does.

The Recipe: Carnitas Tacos and Fresh Tomatillo Salsa

For the Carnitas:

4 pounds boneless pork shoulder, cut into 2-inch cubes (do not trim the fat)

2/3 cup freshly squeezed orange juice (about 3 oranges)

1/3 cup freshly squeezed lime juice (about 3 limes)

1 1/2 teaspoon cumin seed, toasted then ground

2 teaspoons kosher salt

6-7 garlic cloves, chopped

Corn tortillas, queso fresco cheese, limes, cilantro, and white onions for toppings

For the Tomatillo Salsa:

4 tomatillos

1/2 medium white onion

4 garlic cloves

1 jalapeño

small handful of cilantro (around 1/3 cup)

juice of 1 lime

kosher salt

To make the Carnitas: Place all of the ingredients into a large Dutch oven. Add enough water to just cover the pork. Bring to a boil, then simmer the pork uncovered for about 2 hours. Do not touch the pork. Let it do it’s thing. After 2 hours, bring the heat up to medium/high and begin reducing the liquid for about the next 45 minutes. When the liquid is mostly gone, sear all the sides of the pork pieces. They will be tender and practically fall apart. Keep a watchful eye at this point, as you don’t want them to burn.

To make the Tomatillo Salsa: Rough chop the ingredients and place them into a food processor and give them a few pulses until the salsa is your desired consistency. Alternatively, you can chop all of the ingredients by hand. Make sure to season correctly with salt.

Source: Carnitas recipe adapted from The Homesick Texan

Thanks for stopping by Relishing It today!

Laurie

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Simple Carrot Salad with Harissa and Cilantro

Posted in Salad, tagged Carrots, Cilantro, Gluten-free, Homemade Harissa, Lime, Ricotta Salata Cheese, Salad, Side Dish, Whole Foods on April 29, 2013| 7 Comments »

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

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Cajun Red Beans and Brown Rice

Posted in Savory, tagged Brown Rice, Cajun, Cayenne Pepper, Gluten-free, Green Peppers, Ham, Red Beans, Savory, Sweet Paprika, Whole Foods on April 19, 2013| 6 Comments »

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

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Homemade Harissa

Posted in Savory, tagged Condiment, Coriander, Cumin, Dried Peppers, Garlic, Gluten-free, Homemade Harissa, lemon, Moroccan, parsley, Spread, Ultimate Meatloaf Sandwich, Whole Foods on April 16, 2013| 11 Comments »

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

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