Author: lkd_admin

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Easy Brazilian Cheese Bread (Pao de Queijo)

From https://www.simplyrecipes.com/recipes/easy_brazilian_cheese_bread/. The batter keeps well for several days, tightly covered and refrigerated. I found that a recipe makes about 36 mini muffins.

INGREDIENTS

  • 1 egg, at room temperature
  • 1/3 cup olive oil
  • 2/3 cup milk
  • 1 1/2 cups (170 grams) tapioca flour
  • 1/2 cup (packed, about 66 grams) grated cheese, your preference, we get good results with feta cheese (no need to grate), or fresh farmer’s cheese (if using fresh farmer’s cheese, you may want to add another 1/2 teaspoon of salt)
  • 1 teaspoon of salt (or more to taste)

Special equipment recommended:
One or two mini muffin tins. Mini muffin tins are about half the size of a regular muffin pan. The muffin openings are about 1-inch deep, and 1 3/4 inch wide at the top.

METHOD

  1. Preheat oven to 400°F. Spread a little olive oil around the insides of each well of a mini-muffin tin.
  2. Put all of the ingredients into a blender and pulse until smooth. You may need to use a spatula to scrape down the sides of the blender so that everything gets blended well. At this point you can store the batter in the refrigerator for up to a week.
  3. Pour batter into prepared mini-muffin tin, not quite to the top; leave about 1/8 inch from the top.
  4. Bake in the oven for 15-20 minutes, until all puffy and lightly browned. Remove from oven and let cool on a rack for a few minutes.

Eat while warm or save to reheat later.

 

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Fennel Salad with Blood Oranges and Walnuts

I make this every couple weeks during the winter when blood oranges are in season (usually January and February). Adapted (simplified!) by LKD from Smitten Kitchen’s recipe: https://smittenkitchen.com/2014/02/fennel-and-blood-orange-salad/.

  • 1 medium-large fennel bulb, leaves and stems trimmed off (use a peeler to shave of any discolored spots)
  • Juice of 1 lemon
  • Salt and freshly ground black pepper
  • 1 shallot, peeled and cut into paper-thin slices
  • 2 tablespoons extra-virgin olive oil
  • 2 large blood oranges, peeled, sectioned, cut each section into 2 or 3 pieces
  • 1/4 cup hazelnuts or walnuts, coarsely chopped
  • 10 mint leaves (I usually substitute dried mint, added with the olive oil

Cut the fennel bulb into four wedges. Cut out the core from each wedge. Slice fennel very thinly on a mandonline, benriner or with a knife, starting with flat bottom side. Toss in serving bowl with salt, pepper and lemon juice. Let sit for 10 to 20 minutes. Mix in in olive oil and shallots (and dried mint, if using).

Just before serving, add orange pieces, walnuts, and mint leaves; toss gently.

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Pomegranate Glazed Chicken Thighs with Arugula Salad

So, so good! From http://abc.go.com/shows/the-chew/recipes/pomegranate-glazed-chicken-thighs-clinton-kelly. Note to LD:  if saving half for leftovers, make the salad fresh and top chicken with the remaining glaze at the time of serving.

Ingredients
Pomegranate Glaze:

  • 1 c. plus 3/4 c. pomegranate juice (divided)
  • 1/3 cup organic chicken stock
  • 8 sprigs thyme (tied together with Butcher’s twine)
  • 2 tablespoons Dijon mustard
  • Kosher salt and freshly ground black pepper (to taste)

Chicken Thighs:

  • 8 chicken thighs (bone-in, skin on)
  • 1 tablespoon Kosher salt
  • 2 teaspoons ground cumin
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon cayenne
  • 1 tablespoon olive oil
  • 1/2 cup pomegranate seeds (fine to omit if pomegranates aren’t in season)
  • 1/4 cup parsley (chopped)

Arugula Salad (make while the chicken thighs are roasting):

  • 1 5-ounce package baby arugula
  • 1/2 red onion (peeled, thinly shaved)
  • 2 tablespoons lemon juice
  • 3 tablespoons olive oil
  • Kosher salt and freshly ground black pepper (to taste)

Directions

  1. For the Pomegranate Glaze: In a medium saucepan over medium heat, add 1 cup of pomegranate juice and cook until reduced to 2 tablespoons of liquid, about 10 minutes. Whisk in the remaining 3/4 cups of pomegranate juice and chicken stock. Add the bundle of thyme and reduce to a simmer, allowing to reduce by half, about 8-10 minutes. Remove and discard thyme bundle. Remove the reduced mixture from the heat, allow to cool slightly and whisk in the mustard. Season with salt and pepper to taste. Remove half of the glaze to a small bowl and set aside until ready to use.
  2. For the Chicken Thighs: Preheat the oven to 400ºF. Remove the chicken thighs from the refrigerator at least 30 minutes before cooking and allow to come to room temperature.
  3. In a small bowl, stir together salt, cumin, pepper and cayenne. Sprinkle seasoning all over chicken thighs.
  4. In a large cast-iron pan over medium-high heat, warm the olive oil. Place the chicken thighs, skin-side down in the pan and cook until skin is crispy and golden brown, about 5-6 minutes. Flip the chicken thighs and brush tops of thighs with the glaze in the saucepan. Transfer pan to the oven and roast until juices run clear and internal temperature registers 165ºF, about 30-40 minutes. Brush thighs once with the remaining glaze in the saucepan while roasting.
  5. For the Arugula Salad: While the thighs are roasting, toss together the arugula and red onion in a large bowl and set aside. In a small bowl, add lemon juice and whisk in olive oil. Season with salt and pepper. Drizzle the dressing around the bowl with the salad and toss to coat. Season with more salt and pepper if necessary.
  6. Remove the pan from the oven and allow to cool slightly. Transfer to a platter with the arugula salad and drizzle the reserved pomegranate glaze on top of chicken. Note: We prefer to cut the chicken and skin into bite-sized pieces (removing the bones) and serve on top of the salad. Top with pomegranate seeds, if using, and parsley.

 

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Broccoli Rabe (Rapini) and Sausage with Zucchini Noodles

Grain-free version of Orecchiette with Broccoli Rabe and Sausage.

Note to LD: To serve for two meals, refrigerate half of the zoodles before salting. Refrigerate half of the prepared sausage-bean-rapini mixture (after Step 4 is completed). 

Ingredients

  • 6-8 c. zucchini noodles (zoodles), very roughly chopped (about 2 lbs whole zucchini before spiralizing) Note to LD: To serve for two meals, refrigerate half of the zoodles before salting.
  • 3/4 lbs. hot Italian sausage (or mild, if you prefer)
  • 3 Tbs. olive oil, divided
  • 6 large cloves garlic, minced
  • 1 tsp. fennel seeds
  • 1/2-1 tsp. red pepper flakes (optional)
  • 1 bunch of broccoli rabe (about 1 1/2 lbs), coarsley chopped (~ 2″ pieces), washed and drained
  • 1 can white cannellini beans, rinsed and drained
  • Salt and pepper
  • 1/2 c. Peccorino Romano cheese, grated – or to taste

Instructions

  1. Place zucchini noodles in a colander, sprinkle with salt, and toss with your hands. Let drain while you prepare the rest of the recipe.
  2. Over medium-high heat, brown 12″ skillet, crumble and brown sausage in 2 Tbs. olive oil, adding garlic, fennel seeds, and red pepper flakes (if using) after a few minutes.
  3. Meanwhile, bring large amount of salted water to boil in pasta pot with strainer. Blanch broccoli rabe for 2-3 minutes in boiling water. Drain immediately and put broccoli rabe on kitchen towel to dry.
  4. Add drained broccoli rabe to sausage and mix gently until heated through, then stir in cannellini beans. Note to LD: If serving for two meals, refrigerate half of the prepared sausage-bean-rapini mixture
  5. Squeeze zucchini in a kitchen towel to remove as much liquid as possible. Add zucchini noodles, stirring gently until heated through or until the zoodles are your preferred doneness. The mixture will exude some juices, which you can pour off if you want. Don’t cook too long. Season to taste. Serve with a generous sprinkle of cheese.
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Cheesy Low-Carb Taco Casserole

Adaped by LKD from Kaylyn’s Kitchen recipe: https://kalynskitchen.com/cheesy-low-carb-taco-casserole/.

INGREDIENTS:

  • 2 cans (10 oz. each) Ro-Tel Tomatoes with green chiles, mild (If you can’t find Ro-Tel tomatoes where you live, use a 14.5 oz. can petite diced tomatoes and a 4 oz. can diced green chiles.)
  • 1 medium-large onion, chopped small
  • 2 T olive oil, divided
  • 1 lb. cauliflower rice (If you can’t find pre-chopped riced cauliflower in your store, chop a small head of cauliflower in the food processor.)
  • 1/2 cup sliced green onion
  • 1 lb. ground beef
  • 1 T taco seasoning (I make my own, recipe here)
  • 1 can black beans, rinsed and drained (optional; adds a nice taste, but will increase the carb count)
  • 1 tsp. salt (or to taste)
  • 1 1/2 cups + 1 cup grated sharp cheddar (10 oz.)

DIRECTIONS:

  1. Dump the Ro-Tel tomatoes into a colander placed in the sink and let them drain while you prep other ingredients.
  2. Heat oven to 375F/190C and spray a 9″x 13″ casserole dish with olive oil or non-stick spray.
  3. Heat 1 tablespoon olive oil in a large frying pan and cook onion until it’s cooked through and starting to get some color.
  4. Add the cauliflower rice and cook over medium-high heat until the moisture in the cauliflower has mostly evaporated and there’s no water in the bottom of the pan, about 3-4 minutes.
  5. Turn off heat and stir in the sliced green onions. Transfer the cooked cauliflower rice to a bowl.
  6. Heat the second tablespoon of olive oil to the pan, add the ground beef, and cook until it’s browned, breaking apart with a turner as it cooks. Add the Taco Seasoning and cook 1-2 minutes more, then add the drained Ro-Tel Tomatoes and cook another minute or two. Stir in black beans.
  7. Stir in the cauliflower rice, season with salt to taste, and cook until it’s heated through.
  8. Turn off heat and stir in 1 1/2 cups (6 oz.) grated cheese.
  9. Transfer mixture to the casserole dish and top with another cup (4 oz.) of grated cheese.
  10. Bake about 30 minutes, or until the casserole is bubbling hot and cheese is nicely browned on top.
  11. Serve hot, with things like salsa, Green Tabasco Sauce, sour cream, guacamole, Pico de Gallo, or chopped avocado to add at the table as desired.

 

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Spinach Salad with Warm Bacon Dressing

From http://www.foodnetwork.com/recipes/alton-brown/spinach-salad-with-warm-bacon-dressing-recipe-1947599.

Ingredients

  • 8 ounces young spinach
  • 2 large eggs
  • 8 pieces thick-sliced bacon, chopped
  • 3 tablespoons red wine vinegar
  • 1 teaspoon sugar
  • 1/2 teaspoon Dijon mustard
  • Kosher salt and freshly ground black pepper
  • 4 large white mushrooms, sliced
  • 3 ounces red onion (1 small), very thinly sliced

Directions

  1. Remove the stems from the spinach and wash, drain and pat dry thoroughly. Place into a large mixing bowl and set aside.
  2. Place the eggs into an electric kettle and cover with cold water by at least 1-inch. Turn the kettle on. Once the water comes to a boil, the kettle will turn itself off. Leave the eggs in the water for 15 minutes. Remove and peel off the shell. Slice each egg into 8 pieces and set aside.
  3. While the eggs are cooking, fry the bacon and remove to a paper towel to drain, reserving 3 tablespoons of the rendered fat. Crumble the bacon and set aside.
  4. Transfer the fat to a small saucepan set over low heat and whisk in the red wine vinegar, sugar and Dijon mustard. Season with a small pinch each of kosher salt and black pepper.
  5. Add the mushrooms and the sliced onion to the spinach and toss. Add the dressing and bacon and toss to combine. Divide the spinach between 4 plates or bowls and evenly divide the egg among them. Season with pepper, as desired. Serve immediately.
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Shrimp Scampi

This is really, really good – well worth following the slightly fussy ATK instructions. Follow the link to watch the video – watching it while cooking makes preparation very easy to follow. From America’s Test Kitchen: https://www.americastestkitchen.com/recipes/8641-shrimp-scampi. Serves 4. (Note: I used 1 pound of shrimp for the two of us and we ate it all.)

INGREDIENTS

  • 3 tablespoons salt
  • 2 tablespoons sugar
  • 1½ pounds shell-on jumbo shrimp (16 to 20 per pound), peeled, deveined, and tails removed, shells reserved; be sure to buy shrimp with nothing else added
  • 2 tablespoons extra-virgin olive oil
  • 1 cup dry white wine
  • 4 sprigs fresh thyme
  • 3 tablespoons lemon juice, plus lemon wedges for serving
  • 1 teaspoon cornstarch
  • 8 garlic cloves, sliced thin
  • ½ teaspoon red pepper flakes
  • ¼ teaspoon pepper
  • 4 tablespoons unsalted butter, cut into 1/2-inch pieces
  • 1 tablespoon chopped fresh parsley

INSTRUCTIONS

Extra-large shrimp (21 to 25 per pound) can be substituted for jumbo shrimp. If you use them, reduce the cooking time in step 3 by 1 to 2 minutes. We prefer untreated shrimp, but if your shrimp are treated with sodium or preservatives like sodium tripolyphosphate, skip the brining in step 1 and add 1/4 teaspoon of salt to the sauce in step 4. Serve with crusty bread.

  1. Dissolve salt and sugar in 1 quart cold water in large container. Submerge shrimp in brine, cover, and refrigerate for 15 minutes. Remove shrimp from brine and pat dry with paper towels.
  2. Heat 1 tablespoon oil in 12-inch skillet over high heat until shimmering. Add shrimp shells and cook, stirring frequently, until they begin to turn spotty brown and skillet starts to brown, 2 to 4 minutes. Remove skillet from heat and carefully add wine and thyme sprigs. When bubbling subsides, return skillet to medium heat and simmer gently, stirring occasionally, for 5 minutes. Strain mixture through colander set over large bowl. Discard shells and reserve liquid (you should have about 2/3 cup). Wipe out skillet with paper towels.
  3. Combine lemon juice and cornstarch in small bowl.
  4. Heat remaining 1 tablespoon oil, garlic, pepper flakes, and pepper in now-empty skillet over medium-low heat, stirring occasionally, until garlic is fragrant and just beginning to brown at edges, 3 to 5 minutes. Add reserved wine mixture, increase heat to high, and bring to simmer. Reduce heat to medium, add shrimp, cover, and cook, stirring occasionally, until shrimp are just opaque, 5 to 7 minutes. Remove skillet from heat and, using slotted spoon, transfer shrimp to bowl.
  5. Return skillet to medium heat, add lemon juice–cornstarch mixture, and cook until slightly thickened, 1 minute. Remove from heat and whisk in butter and parsley until combined. Return shrimp and any accumulated juices to skillet and toss to combine. Serve, passing lemon wedges separately.

The Right Shrimp

Many manufacturers add salt or sodium tripolyphosphate to shrimp to prevent darkening or water loss, but we found that these treatments made the shellfish watery and bland; the latter also produced a chemical taste. When buying frozen shrimp, look for a brand with “shrimp” as the only ingredient listed on the bag. Some supermarkets, such as Whole Foods, sell only untreated shrimp.

 

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Asian Slaw

Copycat recipe for Cooper’s Hawk Asian Slaw, adapted slightly from https://wholesomerd.wordpress.com/tag/slaw/. Makes a lot.

Slaw:
1 lb. shredded red cabbage
1 small Napa cabbage (about 1 lb.), thinly sliced or shredded
2 carrots shredded (I use about a cup of matchstick carrots in a bag)
1 red bell pepper, sliced thinly
1/2 cup cilantro, chopped
1/4 cup red onion, minced

Dressing:
1/4 cup sesame oil
1 1/2 Tablespoon sugar
2 Tablespoons rice vinegar
1 1/2 Tablespoon soy sauce
2 cloves garlic, minced or pressed
1/4 teaspoon red pepper flakes
1 lime, juiced

Garnish:
4 green onions, chopped
1/4 cup slivered almonds
2 Tablespoons sesame seeds

Directions

  1. In large bowl, toss together the slaw ingredients.
  2. In a separate bowl, whisk together dressing ingredients. Stir into slaw ingredients. Garnish with green onions, almonds, and sesame seeds and serve, or allow a couple hours for flavors to meld before garnishing. Serves 12 at 1/2 cup each.
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Tortilla Soup

Adapted by LKD from recipe by Wolfgang Puck: http://www.foodnetwork.com/recipes/tortilla-soup-recipe-1954388.

Ingredients

  • 2 cups frozen corn kernels
  • 5 or 6 large garlic cloves, peeled
  • 1 medium onion, peeled, trimmed, and quartered
  • 1 jalapeno pepper, trimmed and seeded (or other hot pepper)
  • 2 tablespoons olive oil
  • 2 corn tortillas, cut into 1-inch squares (can use El Milagro tortilla chips)
  • 2 large ripe tomatoes (1 pound), peeled, seeded, and coarsely chopped
  • 2 tablespoons tomato paste
  • 2 to 3 teaspoons ground cumin
  • 3 quarts chicken stock (homemade Chicken Feet Stock is best)
  • Kosher salt and freshly ground black pepper
  • 1 pound cooked, shredded chicken thighs

Garnish:

  • 2 corn tortillas (or tortilla chips)
  • 1 ripe avocado
  • 1/2 cup grated Cheddar
  • 1/4 cup chopped fresh cilantro leaves

Directions

Using a food processor fitted with the steel blade, or a large knife, coarsely chop the garlic, onion, jalapeno pepper, and corn kernels. Reserve.

In a large soup pot, heat the oil. Add the squares of tortillas and cook over low heat until they are slightly crisp. Stir in the chopped vegetables and simmer just until the vegetables are coated with the oil. Do not brown.

Add the tomatoes, the tomato paste, and 2 teaspoons of the cumin and continue to simmer for about 10 minutes to maximize the flavor. Slowly pour in the stock and cook over low heat until the soup is reduced by one third.

Puree the soup, in batches, in a blender or food processor until smooth. Return to the pot, add cooked chicken, and season with salt, pepper, and additional cumin to taste.

Prepare the garnish: Preheat the oven or toaster oven to 350 degrees F. Cut the tortillas into thin strips and arrange on a small baking tray. Bake until the strips are crisp, 10 to 15 minutes. (Skip this step if using tortilla chips.) Peel and dice the avocado. 

Serve garnished with avocado, baked tortilla strips, Cheddar cheese, and chopped cilantro. 

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Fail-Proof Homemade Mayonnaise

From http://www.inspiredtaste.net/25943/homemade-mayonnaise-recipe/. This turned out really well. Made about 1.5 cups. Be sure to add the lemon juice.

  • 1 large egg at room temperature
  • 1 tablespoon Dijon mustard
  • 1 tablespoon red or white wine vinegar
  • 1/4 teaspoon kosher salt, or more to taste
  • 1 cup (240 ml) neutral flavored oil (I use avocado)
  • 1 teaspoon fresh lemon juice (I use half a lemon)

Add egg, mustard, vinegar, and salt to the small bowl of a food processor and process for 20 seconds. Scrape the sides and bottom of the bowl, turn the food processor on then begin to slowly add the oil in tiny drops until about a quarter of the oil has been added (this is critical for proper emulsification).

Once you notice that the mixture is beginning to thicken and emulsify, you can be a little less strict. With the processor on, continue to add it slowly, but increase to a very thin stream instead of drops of oil.

When all of the oil has been added, scrape the bottom and sides of the bowl and process for an extra 10 seconds. Taste mayonnaise for seasoning then add salt, lemon juice or extra vinegar to taste. Note, if the mayo seems too thin, slowly stream in more oil with the processor running until thick.

Store in refrigerator in covered glass container. Use within two weeks.