Summer Sauceless Pasta Salad

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It’s middle of summer here in Seattle and we are trying to enjoy as much outdoor meals as possible. I made this salad for a barbecue party the other day and it was a hit, so I decided to post the recipe here. I wanted to make a pasta salad that would be substantial enough to please vegetarians and meat eaters alike, but didn’t want that kind of mayonnaise-based pasta salad I often see at barbecue tables. I used fresh ingredients and herbs and seasoned it with a simple but always effective combination of olive oil, balsamic vinegar, salt and pepper. Nothing complicated. The lemon zest is in my opinion what makes this dish taste especially fresh. This salad is better the day it is made and I like to serve it at room temperature. In fact, this salad is never chilled. It is made and served at room temperature.

You can use fresh mushrooms, sautéed and cooled, instead of the jarred ones. The halloumi cheese can be replaced fresh mozzarella or feta cheese.

 

Summer Pasta Salad Recipe:

serves 8

 

You will need:

1 box of rotini (fusilli) pasta

1 teaspoon of salt

1/2 teaspoon of black pepper

2 tablespoons of extra virgin olive oil

2 tablespoons of balsamic vinegar

6 fresh, ripe tomatoes

1 1/2 cup of halloumi cheese, crumbled or diced

1/4 cup of olives, pitted and chopped

4 oz of jarred button mushrooms, larger ones cut in half

1/2 cup of chopped fresh parsley

1/2 cup of chopped fresh basil

1 generous teaspoon of lemon zest

 

Bring a large pot of well salted water to a boil and cook the pasta for 6 to 7 minutes, until al dente. Drain the pasta, season it with half of the salt and pepper and add the olive oil and balsamic vinegar. Mix well and set aside to cool to room temperature.

While the pasta cools, chop the tomatoes and place them in a large serving bowl. Season with remaining salt and pepper. Add the cheese, olives, mushrooms, parsley and basil. Mix well.

When the pasta is at room temperature, transfer it to the serving bowl, add the lemon zest and toss it well with the other ingredients.

Taste and re-season if necessary. Serve at room temperature.

Enjoy it!

Broccoli and Cheese Soup

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It’s spring time here in Seattle, the temperatures are slowly moving up and the flowers are blooming. Not too long until it turns really warm and we start doing virtually all our cooking on the patio (I love grilling!).  But before that, I have a soup recipe to share with you, one of my favourites.

Broccoli is super healthy, tastes great and is often on sale, so I use it a lot here at home. This soup is not difficult to make, but you have to be careful when adding the cheese. It must be done slowly over medium heat to avoid it from separating. I normally use sharp Cheddar cheese for this recipe, but Colby or Monterrey Jack work will work as well. You can blend this soup before the cheese is added, strain it and return to the pot, or you can leave it a sit is, with pieces of broccoli in it. That’s normally how I do it. Serve it with toasted garlic bread.

 

Broccoli and Cheese Soup Recipe:

serves 4

You will need:

2 tablespoons of olive oil

1/2 yellow onion, chopped

2 large cloves of garlic, pressed trough a garlic press

2 lb of broccoli florets

1 quart of water, or more as needed

Juice of half a lemon

2 cups of half and half cream

2 1/2 cups of shredded cheese (Cheddar, Colby or Monterrey Jack)

 

Melt the oil in a large pot and cook the onion until translucent. Add garlic and cook a minute more. Add 1/2 cup of the broccoli and sauté for about 5 minutes, until broccoli is tender but still firm. Remove broccoli from pan, leaving the remaining onion on the pot. Keep broccoli warm in a low over (200 degrees).

Place the remaining broccoli and water in the pot and boil for about 10 minutes, or until the broccoli is tender. (see note)

Reduce heat to medium and add the half and half. Wait a minute until it starts to warm up again, then add the cheese slowly, stirring often, until all the cheese is melted and incorporated in the soup. Season with salt and pepper to taste and add the lemon juice.

Divide soup into four bowls and top each with a portion of the reserved broccoli. Serve immediately.

 

Note:

At this point, if you want  a smooth soup, blend it, strain it and return to pot. If you are ok with a chunkier, more rustic soup, simply continue with the recipe.

 

Enjoy it!

Vegetarian Baked Kibbeh (quibe vegetariano de forno)

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Kibbeh is one of many middle-eastern foods Brazilians love. It is normally made with ground beef (and bulgur) and it can be baked like a pie or shaped into fritters and deep-fried. I love making this vegetarian version of  baked kibbeh. Instead of meat, I use potatoes  to bind the pie and ricotta cheese to keep it moist. There are numerous variations of kibbeh found in Brazil, you can make a cheese filling, you can make it with sweet potatoes, there is even fish kibbeh, if you want to be really unconventional. To me, there are two flavours that I need to taste on a kibbeh: limes and mint. The combination of  white and black pepper and cinnamon completes this dish. The kibbeh tastes even better with a squeeze of fresh lime .

 

 

 

Vegetarian Baked Kibbeh Recipe:

makes 1 9x13 inch pie

You will need:

500 grams of bulgur wheat

500 grams of potatoes, peeled

1/2 cup of fresh mint, chopped

3 green onions, chopped

1 onion, shredded (use the large wholes of a box grater)

1 cup of ricotta cheese

1 teaspoon of ground white pepper

1 teaspoon of ground black pepper

1 teaspoon of ground cinnamon

1 tablespoon of kosher salt

lime wedges, to serve

 

Soak the bulgur in cold water for 1 hour.

While the bulgur is soaking, bring a large pot of water to a boil and cook the potatoes until tender. Drain, let cool and mash the potatoes. Set aside.

Preheat oven to 350 degrees.

Drain the bulgur and squeeze it with your hands to remove any excess water.

In a large bowl, combine the mashed potatoes, the bulgur and all the other ingredients. Mix well.

Coat a 9 x 10 inch baking dish with oil or butter. Spread the mixture in the prepared baking dish and smooth the top. If you like to, make a diamond shape pattern by crossing the top a toothpick.

 

Bake until set and golden, about 45 minutes.

Let it cool before cutting into slices. Serve with a squeeze of fresh lime.

 

Creamy Tomato and Basil Soup with Walnut Pesto and Goat Cheese Crouton

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If you are looking for a light soup recipe, the kind that will help you keep up with your new year’s resolutions, you might want to skip this post. This is definitely not a resolution-keeping, weight-loss, figure-friendly soup. However, if you are interest in a creamy, indulgent, rich soup that reminds you of the best soups you tried at restaurants….then read on.

This soup is so rich that it’s intended to be served in small portions, like an appetizer. It is creamy and delicious and just what I crave on those rainy and grey Seattle days.  The walnut pesto and the goat cheese croutons (which aren’t technically croutons) are a perfect compliment to the soup. The pesto lends a fresh and garlicky touch and the goat cheese crouton gives tang and texture. I like using coarse cornmeal to coat the goat cheese because it gives it a wonderful contrast of textures with the soft cheese.

 

Creamy tomato and basil soup with walnut pesto and  goat cheese crouton recipe:

makes 6 servings

 

You will need:

 

For the tomato and basil soup:

1 tablespoon of olive oil

1/2 onion, chopped

1 garlic clove, chopped

3 cups of chopped tomatoes (use fresh when in season, otherwise use good quality canned)

3 cups of tomato juice

10 fresh basil leaves

1 1/2 teaspoons of salt

1/2 teaspoon of freshly ground pepper

1 cup of half and half

4 tablespoons of butter

 

Heat the oil over medium heat in a large pot and cook the onions and garlic until they soften, about 10 minutes.

Add the chopped tomatoes and the tomato juice and simmer for 20 minutes, until soup thickens slightly.

Blend the soup along with the basil leaves, return soup to pot and season with salt and pepper. With the soup on low heat, add the half and half and the butter, stirring until it’s all combined and the butter is completely melted.

 

Spoon soup into small bowls, drizzle with the walnut pesto and top with a piece of goat cheese crouton.

 

For the walnut pesto:

makes 1/4 cup

1 packed cup of fresh basil leaves

1/4 cup of chopped walnuts

1 garlic clove

4 tablespoons of olive oil

4 tablespoons of grated parmesan cheese

salt and pepper to taste

 

Pulse the basil, garlic  and the walnuts in a food processor. With the motor running, slowly drizzle the olive oil (use more or less until you get the desired consistency, I like my pesto loose and more on the liquid side). Pour pesto into a small bowl, stir in the cheese and season with salt and pepper to taste. Keep covered and refrigerated.

 

For the goat cheese croutons:

makes 6 “croutons”

1  log of goat cheese (8 inches)

1/4 cup of coarse corn meal

1/2 tablespoon of olive oil

 

Place the cheese in the freezer for 10 minutes. Spread the corn meal in a deep dish.  Heat the oil in a non-stick skillet. Slice the cheese into 6 rounds, coat each piece with cornmeal and shallow fry it in the oil until golden, about 2 minutes each side. Transfer to a paper towel to dry.

Vegetarian Pho

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Six years ago I didn't know what Vietnamese food was.  I had never seen any Vietnamese restaurant in Brazil or anywhere else.  Andrew was the one who introduced me to this cuisine, and now we both enjoy going out for Pho and salad rolls. Since  not many Vietnamese restaurants serve vegetarian pho soup, I decided to make my own broth at home. It was easier than I thought. If you ever did a vegetable broth, than you can make veggie pho. Everything goes in a large pot for boiling, then strained and served over rice noodles and your favourite pho fixings.

Bonus points for this recipe for filling the house with wonderful aromas of anise, cinnamon and cloves.

 

Vegetarian Pho Recipe:

serves 4

You will need:

 

For the broth:

1 onion, peeled and halved

1 large piece of ginger

2 cups vegetable broth

1 1/2 quarts water

2 small leeks, well washed

5  star anise

1 cinnamon stick

10 whole cloves

1 tbs coriander seeds

1/2 teaspoon sugar (or to taste)

1/2 tablespoon of soy sauce (or to taste)

2 tablespoons of salt (or to taste)

 

For assembling the soup:

1 package of banh pho (rice noodles)

4 oz of canned straw or button mushrooms

8 oz of fried tofu pieces

1 tablespoon of canola oil

4 oz of fresh shitake mushrooms, sauteed in oil

1/4 cup of cilantro leaves, chopped

 

Fixings:

bean sprouts

Thai basil

sliced onions

green  or red pepper, sliced

lime wedges

hoisin sauce

 

Make the broth:

First, grill the onion and ginger on a a barbecue grill until charred. You can do this in the oven broiler as well.

Once the onions and ginger are browned, place all broth ingredients, except soy sauce, salt and sugar,  in a large pot and bring it to a boil. Reduce heat, cover and cook it over medium heat for about 45 minutes. Season with sugar, soy sauce and salt to taste. Strain the broth and return to pot. Keep warm.

 

Make the noodles:

Cook the noodles in boiling water for 3 minutes or until soft. Drain and rinse with cold water . Divide the noodles into 4 large soup bowls.

 

Assemble the soup:

Divide the tofu, canned mushrooms, shitake mushrooms and cilantro evenly among the 4 bowls. Ladle the hot soup over the noodles and mushrooms and top it with beans sprouts, Thai basil, onions and other toppings you might want. Enjoy it hot.

 

 

 

Pretzels

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I never thought making pretzels would be so easy and so much fun. I decided to make them for a German party last weekend and didn't have any idea what to expect. It turned out it was pretty straight forward to make and relatively fast too (there is a 1 hour resting time, but I suppose this could be shortened with quick rising yeast). The pretzels were delicious especially when still warm. My friend had some German sweet mustard that was wonderful with the pretzels. Now that I made my first batch of pretzels, I am thinking about experimenting and making sweet ones (I always loved the cinnamon and sugar ones at the mall...) or perhaps adding raisins to the dough, who knows.

Be sure to salt it well before the pretzels hit the oven otherwise then can come out quite bland in taste.

Pretzel Recipe:

makes 8 large or 16 small pretzels

You will need:

1 1/2 cups of warm water

1 tablespoon of sugar

2 teaspoons of salt

7 grams of active dry yeast

4 1/2 cups of flour

4 tablespoons of butter, melted

2/3 cup of baking soda

egg wash (egg and water beaten together)

salt (I don't have pretzel salt, so I used kosher salt)

Make the dough:

In the bowl of an electric mixer (or a large bowl if making pretzels by hand), add the sugar, salt, warm water and yeast. Mix well and let it sit for about 5 minutes, until it begins to foam. Add the butter and flour and mix (use the dough hook) until the dough starts to pull away from the sides of the bowl and it looks uniform. Turn it into a lightly oiled bowl, cover and let it rest in a warm place for about 1 hour, or until the dough doubles in volume.

When the dough is almost done resting, bring 2 quarts of water along with the baking soda to a boil in a large pot. You will boil the pretzels in it before they go in the oven, so make sure it's a pot large enough to hold one large pretzel at the time. Preheat the oven to high (450 degrees).

Lightly spray two baking sheets and a clean work surface with oil. Turn the dough into the oiled surface and dived it with a sharp knife (8 large ones or 16 small ones). Make a long log by rolling the dough back and forth on the surface with the palms of your hands. For large pretzels, it should be about 24 inches long and 12 inches if making small ones. Shape the pretzels by holding each end, twisting in the middle and attaching the ends to the bottom of the pretzels. Place pretzels in the oiled baking sheet. Carefully place one pretzel at the time in the boiling water for 30 seconds. Do not leave the pretzel in the water for more than 30 seconds or they will start falling apart.

Transfer each pretzel back to the baking sheet and brush with the egg wash. Sprinkle with salt and bake each baking sheet for about 10 minutes, or until pretzels are brown and puffed.

Enjoy warm with some sweet mustard!

Grilled Romaine Hearts with Warm Peas

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On my last post I declared my love for all things grilled, so here it another grilled recipe. This time it's romaine lettuce that takes a trip to the barbeque.  Don't be so surprised, grilled lettuce is really good. I love how charred they get, a little burnt on the edges, warm but still crunchy in the middle. The trick is to brush it well with oil and cook for a very short time. You can use grilled lettuce in salads, with some grilled cherry tomatoes and red onions. It's delicious and unexpected. This recipe is for grilled romaine hearts that are topped with a warm peas and shallots mix.  I like the combination of peas and lettuce a lot. This makes  a perfect side dish for a barbeque party.

 

Grilled Romaine Hearts with Warm Peas Recipe:

 serves 2 as a side dish

 

You will need:

1 tablespoon of olive oil *

1 tablespoon of chopped shallots (use red onions if you don't have shallots on hand)

1/2 cup of peas, fresh or frozen

1/4 cup of either water, chicken or vegetable broth

salt and pepper

1 lettuce head, preferably romaine hearts

Parmesan cheese for topping (optional)

 

 

First make the warm peas mix. Heat the olive oil in a medium pan or skillet, add the shallots and cook until translucent. Add the peas, your liquid of choice and cook until warmed up, about 5 minutes. Season with salt and pepper to taste. Set aside.

Cut the lettuce in half lengthwise leaving the root still attached ( it holds the leaves together). Rinse with cold water and let it dry. Brush cut sides with olive oil and sprinkle lightly with salt. Grill the lettuces cut side down over a medium hot grill for about 5 minutes (start checking after 3 minutes as grill temperatures vary). Remove from the heat.

Plate lettuce halves cut side up and spoon the warm pea mix on top (reheat it if necessary). Top everything with shaved Parmesan, if using and serve immediately.

 

* If you like butter (who doesn't?), go ahead and use it instead of the olive oil for a richer dish.

 

Enjoy it!

Potato and Olive Pockets in the Barbeque

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We bought our BBQ about 5 years ago in Canada. It was the simplest and cheapest gas model in the store (in the two digits category...). Since then, it has traveled to Seattle, endured a couple of really bad winters (specially last year) and the constant, terrible wind that hits our balcony all the time. The metal plate inside of it is broken, as is the lid. It's a very small grill and I do my best to keep one side of it vegetarian, although that is not always possible.  Nevertheless, I love our barbeque. I can't imagine my life without it. Sometimes I fantasize about buying one of those super grills, with a rotisserie motor (for making gyros), and it almost feels like I am cheating on our my loyal companion, our cheap BBQ grill. I use it pretty much everyday, all year around.  During the cold months (in our case, that's 9-10 months), I roll it close to the  balcony door so that I don't have to step outside, but can still grill on it from the inside of the apartment. I use our old, broken BBQ to cook just about anything I feel like. 

This time it was potatoes. I like to grill potatoes but I don't like to have to boil them first (too much work, too much clean up). So I bought some very tiny ones (from Trader Joe's), that could go straight into the grill. The foil keeps the moisture in and lets the potatoes cook nicely. The olives give a nice saltiness and a touch of  Mediterranean flavour. Sometimes I use green onions (scallions), sometimes it's chives, whatever I have in the fridge. Next time I make these potatoes, I am thinking sun-dried-tomatoes might be good addition to them.

 

Potato and Olive Pockets in the Barbeque Recipe:

serves 4 as a side dish

You will need:

 

1 lb of very small potatoes such as Trader Joe's Tiny Teeny Potatoes**

16 mixed olives

4 teaspoons of olive oil

4 teaspoons of butter

4 tablespoons of fresh chives or green onions, chopped

salt and pepper

 

Wash and rinse the potatoes, scrubbing the skins to remove any dirt.

Cut 8 squares of foil paper (about 10x10 inches each) to make 4 double-lined pockets.  In each pocket, put 1/4 of the potatoes, 4 olives, 1 teaspoon of olive oil, 1 teaspoon of butter and 1 tablespoon of chives or green onions). Season with salt and pepper (keep in mind olives are very salty ) and close tightly. Place pockets in a hot barbeque grill, cover and let it cook for about 20 minutes.

Be careful when opening the pockets, they will be hot and the potatoes steamy. Serve immediately.

Enjoy it!

 

** If you can't find tiny potatoes, use small new potatoes cut in half.

 

Barley and Avocado Salad

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This dish works well in a household where there are both vegetarians and meat eaters (like mine). That is because this filling salad can serve as the main dish for a vegetarian as well as a side for some grilled chicken for a meat eater. This dish is so healthy and tasty, you won't get tired of it. You can think of it as a kind of deconstructed guacamole with the addition of barley. Kind of.

I like to cook a big batch of barley every once in a while and keep it in the fridge for different uses during the week. It makes salads like this one a cinch to prepare.  To cook the barley, I simply add lots water to a pot, bring it to a boil, add the barley and cook it for about 45 minutes with a semi open lid.

 

Barley and Avocado Salad Recipe:

serves 2 as a main dish or 4 as a side

You will need:

 

1 hass avocado

1 cup of coked barley

1/2 cup of chopped tomatoes

1 tablespoons of chopped cilantro leaves

1 tablespoon of chopped basil leaves

1 tablespoon of chopped red onion

1 tablespoon of fresh lime juice

1 1/2 tablespoon of extra-virgin olive oil

1/4 teaspoon of salt

fresh pepper to taste

 

Half the avocado and remove the pit. Cut the avocado flesh into bite size pieces.  Mix together the avocado, barley, tomatoes, herbs and red onion. Make a dressing for the salad by mixing the lime juice, olive oil, salt and pepper and whisk it until it comes together. Pour the dressing over the salad and stir it to combine, being careful not to squeeze the pieces of avocados. Serve it immediately.

Enjoy it!

 

Short Pasta with Zucchini, Peas and Mint

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This is a summer pasta dish, and the best part for me is that it comes together in less than 30 minutes. It's a "sauceless" kind of pasta, just tossed together with sauteed vegetables and fresh herbs. Delicious and healthy. Whenever I make this at home, I start by heating the water for the pasta, then move on to prep the veggies and cook them. By the time the pasta is cooked my vegetables are done and I just scoop them out of the water and drop them in the skillet with the vegetables. It's that easy. I like using  short pasta in this recipe because I cut the zucchini in batons so they all have a similar size. The pasta on the photo is a whole wheat rotini, but you can use any kind of pasta that you like. This recipe makes 2 servings and can be easily doubled.

Short Pasta with Zucchini, Peas and Mint Recipe:

serves 2

You will need:

2 cups of uncooked short pasta (rotini, penne)

2 tablespoons of olive oil

1/2 cup of chopped onion

1 teaspoon of salt

pepper to taste

2 garlic cloves, chopped

1 small-medium zucchini, cut into batons

1/2 cup of peas, fresh or frozen

1/4 cup of chopped fresh mint

 

Cook the pasta in salted water until al dente.

While the water heats and the pasta cooks, make the vegetables.

Heat the oil in a large skillet over medium heat and cook the onions until translucent. Add the garlic, cook for another 30 seconds. Add the zucchini and peas and cook until the zucchini is cooked but still somewhat firm. Season with salt and pepper.

Drain the pasta and save some of the water. Add the pasta to the vegetables in the skillet and some of the pasta water to make it a bit moist. Add the fresh mint and mix well.

Enjoy it!

 

 

 

Quick Caprese Tart

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This is as easy as a meal can get. Store bought puff pastry, tomatoes and mozzarella. A few sprinkles of parmesan cheese on the bottom and a few more of basil on top. That's it, dinner is served. Most (or all) of these ingredients are staples in my house, and quite frankly, one cannot go wrong with this classic combination of flavours.  This tart can be made year around, but is specially good during the summer months when tomatoes are at their pick.

The recipe bellow is for one tart, using half a package of puff pastry. This is a super easy tart to make and it's best eaten straight after it's baked. It can be served as a side dish for a chicken dinner, or paired with some grilled vegetables for a vegetarian main meal.

 

 

Quick Caprese Tart Recipe:

serves 4 as a side or 2 as a main dish

You will need:

1 sheet of puff pastry, thawed (half a package)

1/4 cup of shredded parmesan cheese

1 large beefsteak tomato (If using smaller tomatoes such as on-the-vine or roma, you might need more than one)

8 oz of fresh mozzarella

a handful of fresh basil, roughly chopped

flour for dusting

 

Preheat oven to 375 degrees.

Dust a flat surface with flour and roll the puff pastry with a rolling pin until it is about 9x10 inches.

Using a knife, trace a line around the pastry making a board of about 1/2 inch. Place the puff pastry on a baking sheet and pierce the bottom several times with a fork. Bake for 10-15 minutes, until just lightly golden.

While the pastry is baking, slice the mozzarella and dry well with a paper towel. Slice the tomato in a way that will better fit the pastry. In the picture, I used one large beefsteak tomato cut in half and the sliced.

Sprinkle the partially baked pastry with the parmesan cheese and cover with alternating pieces of tomato and mozzarella. Return it to the oven for 10-15 more minutes, until the cheese starts to melt and the pastry is golden brown. Top tart with basil and serve immediately.

Enjoy it!

 

Vietnamese Tofu Sandwich

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This sandwich is inspired on the Vietnamese summer rolls, that's why I call it a "Vietnamese Sub". I love the summer rolls but they can be quite time consuming to make, so I decided to put some of the flavours that I like from the rolls in a sandwich. One of the things I love about the fresh salad rolls is the peanut dipping sauce that comes with them, so I made my own Asian-peanut spread for the sandwich by combining peanut butter, hoisin sauce and mayonnaise. I added carrots, jicama and daikon as well as baked tofu. For extra crunchiness, I put some chopped peanuts inside the sandwich. Fresh cilantro adds to the theme, making this a one of a kind sandwich.

Vietnamese Tofu Sandwich Recipe:

makes 1 sandwich

You will need:

1 tablespoon of peanut butter (room temperature is best)

1 tablespoon of hoisin sauce

2 tablespoons of vegenaise (or regular mayonnaise)

1 baguette about 8 inches long

1/2 block of (1 piece) of baked tofu of your choice

1/2 carrot, peel and cut into thin strips

1/4 jicama, peeled and cut into this strips

1 small piece of daikon, cut into strips

a handful of fresh cilantro leaves

1 tablespoon of peanuts, roughly chopped

Mix the peanut butter with the hoisin sauce. Add the vegenaise until you get a creamy consistency. You might use more or less mayo depending on how you like the spread to taste.

Slice the bread lengthwise and spread the peanut-mayo on both sides.

Layer all the other ingredients to make your sandwich.

Enjoy it!

This month's Weekend Wokking (not so) secret ingredient is cilantro, so I am submitting this recipe for it. This edition of Weekend Wokking is hosted this month by Blazing Hot Wok.

If cutting vegetables is not your thing, use the large holes of a box grater to shred the carrots and jicama.

Eggplant Salad with Fresh Mozzarella and Sun-Dried-Tomatoes

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Eggplants are very tasty and healthy and I love to experiment with it, although I don't think I do it as often as I should. This salad is very picnic friendly, great for the summer season. It can be made in advance and kept in the fridge, it travels well and it tastes so good. Pair it with a good crusty bread for a delicious light meal.  A chilled glass of white wine is optional, but strongly suggested :)

 

Eggplant Salad with Fresh Mozzarella and Sun-Dried-Tomatoes Recipe:

serves 4 as a main course or 6 an an appetizer

You will need:

 

For the salad:

1 medium to large size eggplant

2 tablespoons of olive oil

1 garlic clove, chopped

fresh pepper

8 oz of fresh mozzarella balls

1/4 cup of sun-dried-tomatoes in oil, drained

 

For the dressing:

1/4 cup of a mix offresh basil leaves and fresh oregano, mixed

2 tablespoons of white balsamic vinegar

1/2 teaspoon of sugar

up to 1/4 cup of olive oil (you may need less than that)

salt and pepper

 

Cut the eggplant into bite-size pieces and place in a colander. Sprinkle generously with salt and let it rest for 30 minutes. Pat eggplant pieces dry with a paper towel. Heat the oil over medium heat, add the garlic and cook for about 30 seconds. Add eggplant, stir it around the pan and cook until done, but firm. Season with fresh pepper. Transfer to a plate lined with paper towels and let it come to room temperature.

To make the dressing, use a blender,or a food processor. Start by processing the balsamic vinegar, herbs and sugar together. With the motor running, drizzle the oil until the dressing comes together by thickening a bit and having everything well blended. Season with salt and pepper to taste.

 

Toss the dressing with the salad ingredients, and refrigerate it. Serve it cold or at room temperature.

Enjoy it!

 

Marinated Mozzarella

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This is another fridge staple here at home. I like to buy bocconcini in water and make a quick herb-infused oil-based marinate for it.  It keeps well in the fridge and the flavours improve with time, although these little mozzarella balls never lasts too long in our fridge. The herbs I use are normally oregano and thyme because I always have them at home. Often when I have guests over, this is what I serve as a quick appetizer. Be sure to have a good, crusty bread to soak up some of the oil.

 

Marinated Mozzarella Recipe:

1 container (8oz) of bocconcini (small mozzarella balls)

1/4 cup of extra-virgin olive oil

1 teaspoon fresh thyme, chopped

1 teaspoon fresh oregano, chopped

1/4 teaspoon red-pepper flakes

zest of 1 small lemon

1/2 teaspoon of kosher salt

Drain the mozzarella balls. Mix all ingredients well in a jar and refrigerate overnight. Move them around from time to time so the oil covers all pieces of cheese. Remove from the fridge 30 minutes before you serve it.

Enjoy it!

Sauteed Collard Greens with Panko and Raisins (Farofa de Couve)

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This is my take on a really popular Brazilian side dish called farofa (FAH-RO-FA) which is made with toasted manioc flour. I cannot find this type of flour here in the U.S. so I use panko instead. You can use regular bread crumbs if that's what you have at home. As a side dish, it this is really tasty, colourful and( unless you are Brazilian), certainly different.

The collard greens are sliced very thin which allows for a quick cooking time on the skillet, which means your collards remain, well...green. No overcooked greens here. Take a look at my caldo verde post to see how to prep the collards this way.

Sauteed collar greens with panko and raisins Recipe:

servers 4 as a side dish

You will need:

2 tablespoons of olive oil

2 tablespoons of butter

1/2 cup of chopped onion

1 garlic clove, chopped

1/2 cup of panko or bread crumbs

1/4 cup of raisins

1/2 teaspoon of salt

2 cups of collard greens, thinly sliced (see note below)

Heat a large skillet over medium heat, add butter and oil. When the butter is melted, add the onions and cook for about 5 minutes or until onions are clear and soft. Add the garlic, cook for about 30 seconds and add the panko and raisins. Stir the panko around the skillet so it will take in the golden colour from the butter. Season with salt and add the collards. Stir it around the skillet until cooked but still bright green, about 3 minutes. Do not feel tempted to cook the greens longer, or they will be overcooked.

Note:

To prepare the collard greens: wash and dry leaves. Remove the tough stems by cutting around them with a knife. Roll up the leaves and slice it thinly. Photos of this preparation can be found on this link.

Marinated Mushrooms

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WARNING: These mushrooms are addictive. I really mean it. It's impossible to have just one.  The good thing is that they are super easy to make. When making the marinade, you can opt for more or less garlic, depending on your taste. The herbs can also be substituted for others, the main idea here is to make a sort of herb vinaigrette and let the mushrooms take in its flavours, so be creative and use whatever herbs you have available or prefer. This makes an excellent addition to an antipasto platter, serve it with some good bread to soak up the flavoured oil. I also like to add them to salads. This is how I usually make mine:

 

Marinated Antipasto Mushrooms Recipe:

1 pound of brown or white mushrooms, or a mix of both
4 tablespoons of good extra virgin olive oil, or more if needed
3 tablespoons white wine vinegar
2 cloves of garlic, minced 
1/4 cup of red onions or shallots, finely chopped
2 tablespoons of fresh oregano, finely chopped
2 tablespoons fresh thyme, finely chopped
1/2 teaspoon of salt
1/2 teaspoon black peppercorns

1/4 teaspoon coriander seeds (optional)

 

Wash mushrooms well and remove stems. Boil mushrooms in salted water for about 10 minutes, drain and let cool. While mushrooms cool, combine all other ingredients in a jar, close the lid and shake until it's all combined. Add mushrooms, close lid and refrigerate overnight. Remove from the fridge at least 10 minutes before planning on serving it.

 

Note: the olive oil may get hard on the fridge, you can void that by adding some vegetable oil to the marinade , or just shaking the jar every once in a while, which is what I do.

Pizza with roasted red pepper sauce

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Remember that roasted red pepper and ricotta sauce I used on a penne a while ago? Here it is again, making another appearance, this time as a pizza sauce. This versatile sauce not only brings lots of flavour to the pizza  but also makes for an extra cheesy, creamy one. That is because I added shredded mozzarella, so you end up with two types of cheeses. Not everyone may like it, Andrew for example thought it was a little over the top. I love it, I am used having creamy cheeses on pizzas, it's a common thing in Brazil.

I had a batch of the roasted red pepper and ricotta in the fridge and also had a pizza dough ready and resting in the refrigerator, so dinner was ready in no time at all.

 

Here is what I used:

1 ball of my  homemade pizza dough

about 1/4 cup of roasted red pepper and ricotta sauce (recipe here)

shredded mozzarella

sliced mushrooms

olives

fresh basil

 

Just roll out the pizza dough, spread the sauce, layer the mushrooms and cheese and top it with a few olives. Bake it at 475 degrees for about 8 minutes. Top with fresh basil and enjoy it!

Kale and Chard Salad with Blue Cheese and Walnuts

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This salad is now one of my favourites to make at home. It is so easy to make and the result is amazing. I am a big fan of  greens like kale, chard, mustard greens, collards. They are so good for you, versatile and inexpensive. I use them in soups, sauteed with vegetables or raw like in this salad. I also love to add nuts to my salad dishes and walnuts is the choice here, it goes very well with the blue cheese.  This salad is nice enough to serve for guests and since curly kale makes a lot of volume, you can get a lot of bang for your buck.

The recipe (if we can call it that) is very loose, I make it without any measurements, but since I know many people have a hard time making vinaigrette at home, I put a simple recipe with the proportions I use here at home. It is my everyday salad dressing, sometimes I add some Dijon mustard, other days a little crushed garlic. The recipe posted here is always the starting point.

 

Kale and Chard Salad Recipe:

This is more an ingredient's list rather a recipe, the quantities are up to you, keep in mind that curly kale leaves make lots of volume.

Kale

Swiss Chard

crumbled gorgonzola cheese

walnuts

raisins

parmesan cheese (shavings)

 

Remove the tough stems from the kale and roughly chop the leaves. Do the same with the chard, leaving some of the stem. Wash and dry leaves well. Toast walnuts in a dry pan for a few minutes over low heat. Mix all ingredients in a large bowl and toss it with the vinaigrette (recipe bellow).

For the vinaigrette:

This recipe makes 1/2 cup of dressing, make more if needed, or store left overs in the fridge if it's too much.

1/4 cup of olive oil

1/4 cup of lemon juice

1/2 teaspoon of honey

1/2 teaspoon of salt

1/4 teaspoon of pepper

1/4 teaspoon of dried oregano (optional)

 

Place all ingredients in a jar, close the lid and shake it well. Alternatively, whisk it with a whisk or fork in a bowl until combined.

 

Caramelized Onion Quiche

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I wasn't sure if I should post this recipe or not, because I don't like how the photos turned out so much. I wasn't really planning on taking photos of it, but this quiche tasted so good that I thought it wouldn't be fair not to share it. I am a huge fan of caramelized onions, to me it is one of the easiest, simplest and most inexpensive ways to turn a good dish into a great one.  A while ago I made a quick list of my most affordable recipes, this quiche definitely deserves a place on that list too. Using one onion, eggs and  gruyere cheese, this is as budget-friendly as it gets, but if you want to spend even less than that, substitute the gruyere with mozzarella.

The quiche crust is nothing more than a flaky pie crust, the type you find in every supermarket and it is a real time saver. But if you have time, making your own is super easy and (again) inexpensive. It freezes very well and all you have to do is thaw it overnight in the refrigerator. I normally have some in my freezer and I use it for savoury quiches like this one, vegetable pies or sweet fruit pies. I listed the recipe I use here, so you can choose to make it or just use store-bought ones, whatever fits you.

One last note about the onions. When caramelizing onions, don't rush the process, they should cook slowly at a medium-low temperature gaining colour towards the end of the cooking time (normally 20-30 minutes).

 

 

 Caramelized Onion Quiche Recipe:

makes one 9 inch round quiche

 

You will need:

 

1/2 recipe of flaky pie dough, store-bought or homemade (recipe bellow)

2 tablespoons of unsalted butter

1 tablespoon of fresh thyme, chopped

1 large onion, thinly sliced

3 eggs

3/4 cup of milk ( I use 2%)

1 cup of shredded gruyere cheese

salt and pepper

 

 

Preheat oven to 375 degrees.

On a floured surface, roll the dough until you have a circle 10-11 inches in diameter. Lay dough into a 9 inch pie pan. Be careful not to stretch the dough, or it will shrink back in the oven. Trim edges around the pie plate leaving a 1/2 inch border. Prick the bottom of the dough with a fork and refrigerate it for about 30 minutes.

Cover pie plate with foil paper and top it with pie weights or dried beans. Bake until golden, about 30 minutes, removing the foil paper and beans on the last 10 minutes. Set aside until it cools.

While dough bakes, melt butter over medium-low heat, add the onions and thyme and cook slowly until onions are browned, about 20 minutes. Season with salt and pepper, set aside.

Lightly beat the eggs with the milk and season with salt and pepper.

Spread 1/2 cup of the cheese on the bottom of the quiche, add the onions on top and cover with the remaining 1/2 cup of cheese. Pour the egg mixture and bring quiche to the oven. Bake it until golden brown and puffed, about 40 minutes.

Enjoy it warm or at room temperature along with a simple salad.

 

Making a Flaky Pie Dough:

This recipe makes 1 double-crust or 2 single-crust 9-inch pies. I used half for this quiche and froze the other half for later.

2 1/2 cups all-purpose flour

1 teaspoon salt

1 cup (2 sticks) unsalted butter, cold, cut into small cubes

1/4 cup ice water

 

In the food processor, combine the flour and salt and pulse once. Add the pieces of butter and process until mixture forms small pieces of dough, like a crumb. With the processor on, slowly add the water until the dough comes together. Test it by squeezing a piece between your fingers, it should hold together. If the dough is not coming together yet, add more cold water, a tablespoon at the time. The dough should be a moist one.

Turn dough onto a floured surface, divide it in 2 parts and form disks. Wrap each disk with plastic film and store in the fridge for at least 1 hour before using, or freeze it.

 

Muesli

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For me breakfast food has to be quick and easy, something I can put together while the coffee is brewing and I am still half asleep, it takes me a little while to actually wake up.  Weekends are exceptions and I might be more inclined to spend time making a skillet pancake. But for everyday breakfast, a bowl of muesli and a cup of black coffee is just what I need.

Muesli (sometimes referred as mueslix) is a type of cold cereal, more like an uncooked oatmeal, if you will. There are many ways to make your own version of muesli at home. I like to keep it simple, using oats, wheat germ and yogurt. I make this mixture the night before and leave it in the fridge overnight. In the morning, all I have to do is add the nuts, fruits and thin the muesli with some sort of liquid, usually soy milk.

I normally put a lot of effort and thought on what foods I eat to make sure I am eating healthy, but the less decisions I  have to make before my cup of coffee in the morning, the better. This muesli ensures me a healthy breakfast every time and I can vary it by adding different nuts, fruits and dairy as I please.

Muesli Recipe:

makes 4 servings

This recipe is highly adaptable, use different nuts and fruits that fit your taste. I like to use pears when they are in season. Grapes are a wonderful addition too. The nuts I use are normally whatever I have on hand, usually Brazil nuts, almonds and walnuts. If you like almond milk, this is a perfect place to use it. You can make this recipe richer by using half and half or a mix of milk and cream. There is no added sugar on this recipe and I like it that way, but feel free to sweeten it up with sugar, honey or maple syrup.

makes 4 servings

You will need:

1 cup of plain yogurt

3/4 cup of oats (not quick cooking)

1/2 cup of wheat germ

1/2 teaspoon of cinnamon

a pinch of nutmeg

about 1/2 cup of soy, almond or regular milk, plus more for serving

a handful of  sliced almonds

6 Brazil nuts, chopped

a handful of raisins

1/2 an apple, chopped

red and green seedless grapes, sliced

 

Mix the yogurt with the oats and wheat germ, cover and refrigerate overnight.

On the next day, thin out the oat mixture using your choice of milk until you get the consistency of thick oatmeal. Add the spices and stir well. Mix in your choice of nuts and fruits (dried and fresh). You can do this on individual bowls adjusting to each person's taste. Serve extra milk on the side.

Enjoy it!