Indian Roasted Cauliflower and Potato Salad

29 08 2011
I was creating an Indian menu for a new company where I am working. If any of my readers are in South Florida, check out www.eats-good.com. We cook and deliver twice a week wonderful meals for you or your entire family. For the next month, we are taking a trip around the world and this week we are going to India. So, last night I tried out this recipe on my family and they loved it. It is a great twist on classic potato salad and so much more flavorful.

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Categories : Indian, Potatoes, salad, Vegetable side dish

Quinoa and Fennel Pilaf

3 08 2011
Quinoa is still my new favorite grain. This is a very flavorful side dish particularly if you like the sublte licorice flavor of fennel. If you want a stronfer fennel flavor add a little fennel powder or fennel pollen into the broth. I served this as a side to the Ratatouille Stuffed Portobello Mushrooms.

1 cup quinoa

1/2 small white onion, finely chopped

1 celery rib, cut into 1/4-inch dice

1 carrot, cut into 1/4-inch dice

1 small fennel bulb, trimmed, cored, and cut into 1/4-inch dice

1 tablespoon unsalted butter

1 1/2 cups vegetable stock

1 tsp salt or more to taste

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Categories : grains, Vegetable side dish

Ratatouille Stuffed Portobello Mushrooms with Goat Cheese

3 08 2011
Ratatouille is a celebration of summer harvest. So, I cooked this dish to celebrate my friend’s birthday.  It was a huge hit. Often ratatouille is just presented as a stew, but this presentation gives a bit more elegance to the meal. You can make it ahead and even stuff the mushrooms. Then all you have to do is crumble goat cheese over, reheat and serve.

1 onion, chopped

5 garlic, minced

2 tablespoons olive oil (preferably extra-virgin)

1 1-pound eggplant, trimmed, peeled, cut into 1/2-inch pieces

2 small zucchini, cut into 1/2 inch dice

1 red bell pepper, cut into 1/2 inch dice

2 tablespoons tomato paste

1 tbsp red wine vinegar

2 teaspoon chopped fresh thyme

Pinch of cayenne pepper

four 4-to-5 inch-diameter portobello mushrooms, stems removed

1/4 cup chopped Italian parsley

1 10-ounce package ready-to-use spinach leaves

1 8oz log of soft goat cheese or goat cheese crumble Read the rest of this entry »


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Categories : Main Dish, Vegetable side dish

Grilled Mahi Mahi with Slow Roasted Tomatoes and Lemon Oregano Oil

6 07 2011

These slow roasted tomatoes can be served with any grilled or roasted seafood or tossed with pasta or even used as a bruschetta topping along with a drizzle of the Lemon Oregano Oil. I think it is a perfect staple to make ahead and have in your refrigerator to spruce up any meal. Serve this fish with a light rice pilaf or some Israeli couscous or even quinoa.

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Categories : Barbecue, Main Dish, Seafood

Spring Vegetable Pasta Risotto Style

6 07 2011

This was an interesting way of cooking pasta which I found in a Cook’s Illustrated magazine. Basically the pasta is cooked in the same fashion as risotto. I found it to be very flavorful and not too heavy. Try it with farfalle, penne, or campanelle.

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Categories : Italian, Main Dish, pasta

Lemon Thyme Risotto with Asparagus and Wild Mushroom Ragout

18 05 2011

3/4 oz. dried porcini mushrooms

8 oz. fresh shiitake mushrooms, sliced

8 1/2 cups vegetable stock

2 cups boiling water

1 lb medium asparagus, trimmed and cut into 1 inch pieces on the diagonal

1/2 small onion, finely diced

2 tbsp olive oil

2 cups Arborio rice, rinsed

1/2 cup dry white wine

2/3 cup finely grated Parmesan cheese

sea salt, to taste

freshly ground black pepper to taste

1 tbsp fresh thyme,  minced

zest of 1 lemon

1 stick unsalted butter

3 garlic cloves, minced

1/2 cup frozen baby peas

1 tbsp minced chives

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Categories : Italian, Main Dish, Rice

Cinnamon Pecan Scones

2 05 2011
Here are some more delicious scone recipes. I made two different kinds the other day just for the fun of it. I always like taste comparing. Both scones were a big hit.
 

1/2 – 3/4 cup heavy cream

2 egg yolks

1 tsp vanilla

1 cup white flour

1 cup whole wheat flour

5 tbsp date sugar

1/2 tsp salt

1 tbsp baking powder

1/2 tsp baking soda

1 tsp cinnamon

6 tbsp cold unsalted butter, cut into pieces

2/3 cup pecans, chopped

1/2 cup dried currants

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Categories : breakfast, Brunch

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