Showing posts with label roasted. Show all posts
Showing posts with label roasted. Show all posts
Friday, May 16, 2014
Karinas Crustless Quiche with Roasted Vegetables
A slice of gluten-free quiche loaded with roasted vegetables
Karinas Crustless Quiche with Roasted Vegetables Recipe
A short and sweet post today. Last night I made more roasted vegetables than we needed- just so I could use them today in a quiche. Nestled good-for-you goodies baked in a creamy, cheesy custard. Whats not to love?
Ingredients:
Light olive oil, as needed
2 cups roasted veggies: broccoli, cauliflower, sweet potatoes, onions
1 cup shredded Swiss, Jarlsberg or sharp cheddar cheese
4 large organic free-range eggs
2/3 cup light cream
A dash of nutmeg
1-2 tablespoons chopped fresh parsley, if desired
1-2 tablespoons shredded Parmesan for the top
Instructions:
Pre-heat the oven to 375ºF. Lightly oil or butter a nine-inch glass pie plate
.
Pre-heat the oven to 375ºF. Lightly oil or butter a nine-inch glass pie plate
.Arrange the roasted vegetables in the bottom of the pie plate. Balance the colors (okay, not mandatory; its just the painter in me coming out).
Sprinkle with the shredded cheese.
In a large mixing/measuring cup, whisk the eggs with the light cream and nutmeg till smooth. Add almost all of the parsley (save a little to decorate the top, if you like). Pour the egg mixture all over the roasted veggies.
Using the back of a spatula, lightly press down all over the top surface to encourage the egg custard to seep in and around the roasted vegetables. Sprinkle the top with shredded Parmesan.
Bake in a hot oven for 35 minutes, until the quiche is set in the center- it should be firm and golden.
Cool slightly before slicing and serving.
Serves 4 to 6.
Recipe Source:
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Sunday, May 11, 2014
ROASTED BRUSSEL SPROUTS with BACON
As a child, most of the vegetables my mother prepared were from a can or frozen pouch. "Fancy" at our house was canned cream corn. Being British, she did serve us brussel sprouts, cauliflower and cabbage, but they were always boiled for a long time.
In all fairness, I have to admit that I copied moms method of overcooking vegetables for many years. Recently, I discover roasting fresh vegetables in the oven. The texture difference is excellent and the vegetable flavor is intense. It is such an easy method of cooking, I cant believe it took me so long to try it!!
The measurements in this recipe are totally flexible; it is more of a roasting description than a recipe. If you are preparing more than 2 pounds of brussel sprouts, just increase the amount of bacon and onion a little; the roasting time will remain the same.
2 pounds of fresh brussel sprouts
½ cup chopped onion
6 slices of bacon fried and crumbled
salt and pepper
Wash brussel sprouts and drain well. Cut off the hard stem and peel off the outside layer of leaves. Cut them in half and set aside.
Fry bacon until crisp and remove from pan and drain well. Remove all but 2 tablespoons of bacon grease from the frying pan. Saute the chopped onion in the reserved bacon grease and use the moisture from the onion to deglaze the bacon bits from the bottom of the pan. Cook the onion until it just starts to turn transparent.
Put prepared brussel sprouts and crumbled bacon back into the pan (with the onion) and toss to coat the sprouts evenly with bacon grease, add salt and pepper.
Place everything in a 9x13 baking dish and roast uncovered, at 400F for 25-30 minutes.
Read More..
In all fairness, I have to admit that I copied moms method of overcooking vegetables for many years. Recently, I discover roasting fresh vegetables in the oven. The texture difference is excellent and the vegetable flavor is intense. It is such an easy method of cooking, I cant believe it took me so long to try it!!
The measurements in this recipe are totally flexible; it is more of a roasting description than a recipe. If you are preparing more than 2 pounds of brussel sprouts, just increase the amount of bacon and onion a little; the roasting time will remain the same.
2 pounds of fresh brussel sprouts
½ cup chopped onion
6 slices of bacon fried and crumbled
salt and pepper
Wash brussel sprouts and drain well. Cut off the hard stem and peel off the outside layer of leaves. Cut them in half and set aside.
Fry bacon until crisp and remove from pan and drain well. Remove all but 2 tablespoons of bacon grease from the frying pan. Saute the chopped onion in the reserved bacon grease and use the moisture from the onion to deglaze the bacon bits from the bottom of the pan. Cook the onion until it just starts to turn transparent.
Put prepared brussel sprouts and crumbled bacon back into the pan (with the onion) and toss to coat the sprouts evenly with bacon grease, add salt and pepper.
Place everything in a 9x13 baking dish and roast uncovered, at 400F for 25-30 minutes.
Friday, May 9, 2014
Roasted Prosciutto Wrapped Asparagus …And Thats It
This super simple prosciutto wrapped asparagus recipe sets a new record on Food Wishes for fewest number of ingredients. Some asparagus, prosciutto, and that is it. The fat from the roasting prosciutto provides numerous benefits.It adds the perfect amount of saltiness. It imparts that rich meaty flavor that only pork can deliver. Youll even get a little pepperiness . Im more than happy to enjoy asparagus in its natural, swine-free state, but once in a while I need to animal it up a little.
This is such a versatile dish. You can make it for a quick snack as I did, but image a little raft of these glistening spears as a base for a piece of grilled chicken, or tossed on top of a pasta, or salad. You can also break from the two ingredient plan and add lemon, parmesan, aioli, romesco…actually, it would be quicker to list what it doesnt go with.
Asparagus is plentiful right now, so next time youre at the grocery store, or better yet, the farmers market, pick up a few bunches and give it a go. You can really use any thinly sliced cured meat, and Ive done this with Serrano ham, as well as smoked Black Forest ham with equally delicious results. Enjoy!
Wednesday, February 26, 2014
Roasted Chukar with Curry Rub and Sauce
Recipe by Jen
According to Rick, who just happens to know these things at the top of his head and makes up for the fact that Im too lazy to do any research tonight, chukars (or partridges) are not native to America. After the successful introduction of pheasants, chukars were then brought over to the United States. These birds did well out west in states like California and Oregon, but they never took root in Nebraska. For that reason, naturally occurring chucker populations are not found in the wild here. They are only found at hunting clubs that stock them for visiting club members. With that being said, that is exactly where this chukar came from. (Shout out to Pheasant Bonanza in Tekamah! Pssstt! ... Ask for Aaron Schroder to be your guide.)
Its not often that I get a bird from the field thats plucked and kept whole, but when I do, I treat it extra special. So for something different, I thought that pairing it with curry would fit the bill. This isnt specifically Indian or Thai. I just used whatever I had on hand in my pantry, and I am quite pleased with how it turned out. If youre wondering what chukar tastes like, its a lot like pheasant or even chicken. Its light and mild.
Being small and lean, chukar can dry out easily, but the trick is to brine it beforehand-- a technique that I highly recommend when cooking game birds. It adds extra flavor to the meat and does a great job at keeping it moist. The brining may take 4-6 hours, but its little work. Cooking the dish will only take you 35 minutes. If you have a chance to hunt for chukar, I hope you give this a try!
Servings: 4
Prep Time: 4-6 hours
Cooking Time: 35 minutes
Ingredients:
- 4 whole chukars, cleaned and plucked
- 1 lemon, quartered
- 1 tbs. of butter, melted
Brine:
- 8 cups of water
- 1/2 cup of salt
- 1/2 cup of brown sugar
- 8 juniper berries, slightly crushed
- 4 cloves of garlic, crushed
- 5 sage leaves
- 1 bay leaf
Rub:
- 2 teaspoons of mild, yellow curry powder
- 1/2 teaspoon of Hungarian Paprika
- 1/8 teaspoon of turmeric
- 1/2 teaspoon of powdered ginger
- dash of dried basil
- 1 teaspoon of dried coriander
- 1/2 teaspoon of cumin
- 1 teaspoon of dried tarragon
Curry Sauce:
- 1 tablespoon of olive oil
- 1 teaspoon of crushed red pepper flakes
- zest of one lemon, plus 1 tsp. of juice
- 3 cloves of garlic, minced
- 1/4 cup of onion, diced
- 1 tablespoon of yellow, mild curry powder
- dash of turmeric
- 1 1/4 cups of unsweetened coconut milk
- 2 tablespoons of light soy sauce
- 2 teaspoons of sugar, plus more to taste
- 1/2 teaspoon of kosher salt
- 1/4 cup of fresh cilantro, chopped
1. To make the brine, combine all brine ingredients in a large saucepan. Heat it just enough that the sugar and salt dissolves. Take off heat and cool completely before adding birds.
Then submerge chukars in the brine. Cover and refrigerate for 4-6 hours. If the brine doesnt cover birds completely, just add more water or move them around now and then. You can also place a heavy dish or bowl on top to keep the birds submerged.
2. Before cooking, take the birds out of the brine, rinse them under cold water and remove any remaining feathers or shot. Dab dry with paper towels. Then allow birds to sit at room temperature for 20 minutes. Preheat oven to 425 degrees F.
Combine rub ingredients and evenly distribute it between the four birds. Insert a quarter of a lemon into each bird then place in a baking dish breast side up. Since its only me, I only cooked for one with a quail that was beginning to freezer burn.
I found a couple pieces of shot while cleaning the birds. Then another one while I was eating it. If feeding to guests unfamiliar with game, be sure to warn them about the possibility of finding shot in their meal. Its not fun when you unknowingly bite down on one with bare teeth.
3. Bake chukars in a 425 degrees F oven for 30-35 minutes, or internal temp reads 155 degrees F. Baste with melted butter halfway through.
4. To make the sauce, heat 1 tbs. of olive oil in a skillet over medium-high heat. Add onion, garlic, curry powder, turmeric, red pepper flakes and zest. Stir fry until fragrant, about 15 seconds.
Then add coconut milk, soy sauce, 2 tsp. of sugar, 1/2 tsp. of kosher salt and 1 tsp. of lemon juice. It might be easier if you mixed these ingredients ahead of time in a small bowl. Bring to a boil and then cook until slightly thickened, 2 minutes. Add chopped cilantro and adjust seasonings. Take off heat.
5. Once chukars are cooked, allow them to rest covered in foil for about 5 minutes. Then serve with curry sauce spooned on top or on the side as a dipping sauce. It tasted great with black rice. Enjoy!
Read More..
Its not often that I get a bird from the field thats plucked and kept whole, but when I do, I treat it extra special. So for something different, I thought that pairing it with curry would fit the bill. This isnt specifically Indian or Thai. I just used whatever I had on hand in my pantry, and I am quite pleased with how it turned out. If youre wondering what chukar tastes like, its a lot like pheasant or even chicken. Its light and mild.
Being small and lean, chukar can dry out easily, but the trick is to brine it beforehand-- a technique that I highly recommend when cooking game birds. It adds extra flavor to the meat and does a great job at keeping it moist. The brining may take 4-6 hours, but its little work. Cooking the dish will only take you 35 minutes. If you have a chance to hunt for chukar, I hope you give this a try!
Servings: 4
Prep Time: 4-6 hours
Cooking Time: 35 minutes
Ingredients:
- 4 whole chukars, cleaned and plucked
- 1 lemon, quartered
- 1 tbs. of butter, melted
Brine:
- 8 cups of water
- 1/2 cup of salt
- 1/2 cup of brown sugar
- 8 juniper berries, slightly crushed
- 4 cloves of garlic, crushed
- 5 sage leaves
- 1 bay leaf
Rub:
- 2 teaspoons of mild, yellow curry powder
- 1/2 teaspoon of Hungarian Paprika
- 1/8 teaspoon of turmeric
- 1/2 teaspoon of powdered ginger
- dash of dried basil
- 1 teaspoon of dried coriander
- 1/2 teaspoon of cumin
- 1 teaspoon of dried tarragon
Curry Sauce:
- 1 tablespoon of olive oil
- 1 teaspoon of crushed red pepper flakes
- zest of one lemon, plus 1 tsp. of juice
- 3 cloves of garlic, minced
- 1/4 cup of onion, diced
- 1 tablespoon of yellow, mild curry powder
- dash of turmeric
- 1 1/4 cups of unsweetened coconut milk
- 2 tablespoons of light soy sauce
- 2 teaspoons of sugar, plus more to taste
- 1/2 teaspoon of kosher salt
- 1/4 cup of fresh cilantro, chopped
Then submerge chukars in the brine. Cover and refrigerate for 4-6 hours. If the brine doesnt cover birds completely, just add more water or move them around now and then. You can also place a heavy dish or bowl on top to keep the birds submerged.
3. Bake chukars in a 425 degrees F oven for 30-35 minutes, or internal temp reads 155 degrees F. Baste with melted butter halfway through.
5. Once chukars are cooked, allow them to rest covered in foil for about 5 minutes. Then serve with curry sauce spooned on top or on the side as a dipping sauce. It tasted great with black rice. Enjoy!
Thursday, February 20, 2014
Garlic Roasted Red Potatoes
Ingredients for moms version:
5 lbs Red baby potatoes (Big ones will work too)
5-7 cloves minced garlic or Johnnys garlic seasoning
1 tbs sliced fresh dill
4 oz melted butter
Salt, pepper
Kids favorite is the cheese version.
(fresh is the best), fresh dill, spices and pour melted butter on the top. Mix well.
Bake on 450F for about 30 min until golden brown.
Cheese version:
Thursday, February 13, 2014
Chicken in Roasted Garlic Paprika Sauce
I had a little accident with this sauce; I used some fresh paprika peppers from an assortment of peppers I was growing out from seeds we picked up in Hungary a few years back. My assumption was that they were all reasonably sweet peppers. That assumption, it turned out, was quite, quite wrong. At least one of them was a humdinger of a hot pepper. Everybody still thought this was delicious, some of us because of the hot pepper, and some of us despite the hot pepper. Ill have to try it again with a little more attention to which peppers I am using.
As usual, salt will depend on whether your stock was salted or not, but if not, then try about half a teaspoon of it.
4 to 6 servings
1 hour 45 minutes - 30 minutes prep time
3 heads of garlic
2 cups chopped fresh sweet red peppers
8 large (1.5 kilos; 3 pounds) skin-on, bone-in chicken thighs
1/2 cup chicken stock
2 tablespoons flour
1 tablespoon smoked sweet Spanish or Hungarian paprika
salt to taste
1 tablespoon sherry
1 teaspoon honey
Preheat the oven to 400°F. Trim the garlic heads (HEADS, not cloves), and wrap them in foil. Roast them for about half an hour, until tender.
Meanwhile, wash, core and chop the peppers. Thick-walled peppers are best; such as Alma paprika, but Red Shepherd is widely available and should do. Put the peppers in a roasting pan, and arrange the chicken pieces over them. Pour on the stock, and put them in the oven with the garlic. At this point, the garlic should be ready in 15 or 20 minutes; at that point remove it and reduce the heat to 350°F. (If the garlic isnt quite done, just leave it in until it is, but do reduce the heat.)
Once the peppers are very soft, in about 45 minutes, remove the pan from the oven. Remove all the peppers into a food processor, and as much of the chicken stock as you can as well. Return the chicken pieces to the oven to continue cooking while you make the sauce.
Squeeze the garlic out of the heads into the food processor, and discard the papery hulls. Add the flour, paprika, salt to taste - this will depend very much on whether your chicken stock was salted or not - the sherry, and the honey. Purée until very smooth. Pull the chicken out of the oven again, and pour the sauce evenly over it. Return it to the oven for another 15 or 20 minutes, until the sauce is thickened and bubbly.
Last year at this time I made Vaguely Asian Cabbage Salad.
Read More..
As usual, salt will depend on whether your stock was salted or not, but if not, then try about half a teaspoon of it.
4 to 6 servings
1 hour 45 minutes - 30 minutes prep time
3 heads of garlic
2 cups chopped fresh sweet red peppers
8 large (1.5 kilos; 3 pounds) skin-on, bone-in chicken thighs
1/2 cup chicken stock
2 tablespoons flour
1 tablespoon smoked sweet Spanish or Hungarian paprika
salt to taste
1 tablespoon sherry
1 teaspoon honey
Preheat the oven to 400°F. Trim the garlic heads (HEADS, not cloves), and wrap them in foil. Roast them for about half an hour, until tender.
Meanwhile, wash, core and chop the peppers. Thick-walled peppers are best; such as Alma paprika, but Red Shepherd is widely available and should do. Put the peppers in a roasting pan, and arrange the chicken pieces over them. Pour on the stock, and put them in the oven with the garlic. At this point, the garlic should be ready in 15 or 20 minutes; at that point remove it and reduce the heat to 350°F. (If the garlic isnt quite done, just leave it in until it is, but do reduce the heat.)
Once the peppers are very soft, in about 45 minutes, remove the pan from the oven. Remove all the peppers into a food processor, and as much of the chicken stock as you can as well. Return the chicken pieces to the oven to continue cooking while you make the sauce.
Squeeze the garlic out of the heads into the food processor, and discard the papery hulls. Add the flour, paprika, salt to taste - this will depend very much on whether your chicken stock was salted or not - the sherry, and the honey. Purée until very smooth. Pull the chicken out of the oven again, and pour the sauce evenly over it. Return it to the oven for another 15 or 20 minutes, until the sauce is thickened and bubbly.
Last year at this time I made Vaguely Asian Cabbage Salad.
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