A while ago this blog hit a milestone of 1000 followers ! Never in my wildest dreams did I see that happening, so thank you to all those have been a part of this flavor quest ! As a celebration, the initial plan was to go out for a nice dinner and update you all about the adventure. But instead I decided to challenge the boy and asked him to make me dinner instead ! The only rule was that he could not prepare something that we have made before ! So he decided to make a wonderful lemon rosemary roast chicken with potatoes and Brussels sprouts. Here are some pictures from the cooking event ,
1 1/2 cups chopped yellow onions
1 can of peas and carrots
2 cups (1/2-inch) diced celery (3 stalks)
1 acorn squash, roasted, peeled, chopped
1 1/2 tablespoons minced garlic (4 cloves)
2-3 Tbsp thyme, rosemary and sage
2 14.5 oz cans diced tomatoes, with juice
4 cups low sodium, fat free chicken broth
1 bay leaf
Freshly ground black pepper
2 tsp of red pepper flakes (optional)
1 15 oz can of red kidney beans, drained
1 package of Swiss chard.
Heat 2 tablespoons of olive oil over medium heat in a large pot. Add the onions, carrots, peas, celery, garlic, red pepper flakes and herbs and cook over medium heat, stirring occasionally, for 8 to 10 minutes, until the vegetables begin to soften.
Meanwhile, in an oven preheated to 375F, roast 1 acorn squash
Add the tomatoes, chicken broth, chicken, the bay leaf, 1 Tbsp salt, and 1 1/2 teaspoons pepper to the pot. Bring to a boil, then lower the heat and simmer uncovered for 30 minutes, until the vegetables are tender.
Discard the bay leaf. Add the beans and Swiss chard and roasted, cubed squash. Continue to cook till the chard wilts and soup comes to desired consistency.
Serve hot with crusty, buttery bread !
I will not take credit for coming up with these recipes. I founf them on Pinterest and Food Network respectively but I thught that they would be amazing fall recipes. Also, you could use thanksgiving leftovers to make these recipes as well.
For the Cranberry Sauce:
- 1 pound fresh cranberries, washed and dried
- 2 cups granulated sugar
- 1/3 cup water
- 1 cinnamon stick
- 1/2 teaspoon ground allspice
- 1/4 teaspoon ground nutmeg
- 1 orange, zested and juiced
In a medium pot, combine the cranberries, sugar and water. Stir to blend. Bring the mixture to a boil over medium heat. Reduce to a simmer and add the cinnamon stick, allspice and nutmeg. Stir to blend and simmer for an additional 5 to 7 minutes. Some of the cranberries will burst and some will remain whole. Add the orange juice and zest, stir and allow to cool before serving.
1 tablespoon olive oil, plus additional oil for cooking sausages
1 small onion, finely diced
2 apples, peeled, cored, and cut into 1/4-inch dice
1 pound ground chicken (I prefer dark meat)
1/3 cup fresh sage, finely shredded
3/4 teaspoon fresh ground pepper
3/4 teaspoon kosher salt
pinch of cinnamon
1. Heat the olive oil in a medium skillet. Add the onion and sauté several minutes, until soft. Add the apples and continue to cook until they just begin to soften. In a large bowl, combine the onion-apple mixture with the remaining ingredients.
3. Preheat oven to 375F. Brush patties with oil and bake till golden brown and cooked through, about 30 mins.
Serve warm with the cranberry sauce. This can be made into a sandwich too !
I did not grow up eating beef. As a result, I am really shaky about cooking steak and even buying the right cuts of meat. But I still try. I think I have nailed down the beef stews, mostly because I get a lot of help from the slow cooking process. So this past week I took the challenge of cooking steak. I cheated and bought 1lb of shaved steak (the cut you would use for steak sandwiches) and tried to work with it. Much to my pleasure it came out really good ! Also, the roasted vegetables made their last appearance in this recipe. Enjoy !
Marinading the steak:
1 lb of shaved steak
1/8 cup soy sauce
1/4 cup Worcestershire sauce
1Tbsp of thyme (dried or fresh)
a few dashes of garlic powder and black pepper
Use all of the above ingredients and marinade the steak for about 2hrs. Marinade in a ziploc bag and rub in the marinade into the meat.
While the steak marinades, cut up 1 medium onion and 1lb of mushrooms and saute them till deep brown.
Season with salt and pepper at the very end, this way the water will not come out during the cooking and the mushrooms and onions will get a chance to brown up.
Next in a wide frying pan, fry the steak to desired doneness, I like it well done. Once the steak is almost done, add the mushrooms and onions and fry together
I like to serve the salad on a big board with the ingredients separately so that you can build it according to your choice. There is plenty on flavor and juices in the steak and the roasted vegetables so I did not use a dressing but feel free to use you favourite dressing.
Serve warm or at room temperature. Garlic bread and glass of red wine would make it a complete dinner !
I have been giving a little more attention to the bags of lentils that were hidden in the back of my pantry. Lentil cook relatively quickly, they are very hearty and high in protein–not mention good for the wallet. Yellow Lentils are a Bengali staple and hence I grew up with “dal” and had it everyday. This is my ode to a childhood staple with an adult twist ( hint–red wine).
1 cup yellow lentils
2 cups water
1/4 cup red wine
1 medium onion chopped
1/4 tsp of black seasame seeds
salt and pepper to taste and little bit of olive oil
Heat a dash of olive in a pot and add the black seasame seeds once the oil is hot. The seeds should sizzle and pop once added to the oil
Next add the chopped onion and saute till pale and golden.
Add the yellow lentils and turn them about in the oil to toast them.
Then add all the liquids, salt and pepper and let the lentils cook till they are soft and tender–but not mushed up. You would want them to fall apart if you were make a soup but this is more like a warm lentil side dish, where you want to see the individual lentils.
Once they start to cook down adjust the seasoning according to taste ( I love lots of pepper !)
Serve hot, warm or even at room temperature with the Salmon recipe I had posted earlier–but that is just a suggestion.