Hey Chicas!
Today I am not bringing you a recipe, but I believe you'll still find this post exciting and practical. I came across a list of Common Ingredient Substitutions on the site Allrecipes.com and wanted to share. I mentioned in my last post that I try not to buy spices that I rarely use since they can be expensive. I tend to look for substitutes on the internet, so I can already see myself referring to this list often.
Smooches! ♥
Savvy Beautiful
Sunday, May 15, 2011
Friday, May 6, 2011
I judge a book by it's cover :-o
I sure do! Don't lie! You know you do too ;-) And my philosophy transfers to the kitchen as well. My eyes are totally connected to my taste buds and I always judge a recipe by the picture. The first recipe I knew I had to try was from Bon Apetit magazine. I was in Borders and saw the cover of the March 2011 issue. It showed a bubbling oozing cheezy picture of mac 'n' cheese that made my mouth salivate- I am not exaggerating.
This was a pretty involved mac 'n' cheese recipe- from the list of ingredients, to the execution of the dish- but it was worth it! Will definitely be making it again. I kind of went on a wild goose chase for the peppadew peppers, but alas they were found! I always read the reviews before trying a recipe, they are pretty on point and often the modifications that are shared are good suggestions as well.
Ingredients
1 7- to 8-ounce red bell pepper, seeded, cut into 1-inch pieces
2 garlic cloves, halved, divided
1/2 cup panko (Japanese breadcrumbs)
3 tablespoons unsalted butter, room temperature, divided
1/2 cup freshly grated Parmesan cheese, divided
3/4 cup drained mild Peppadew peppers in brine, 1 tablespoon brine reserved
1/4 teaspoon ground ancho chiles
1 1/4 cups (packed) coarsely grated extra-sharp cheddar cheese
1 cup (packed) coarsely grated whole-milk mozzarella
8 ounces medium shell pasta or gemelli
Directions:
Bring 1/2 cup water, bell pepper, and 11/2 garlic cloves to boil in small saucepan. Cover; reduce heat to medium-low. Simmer until pepper is soft, about 15 minutes. Toast panko in skillet over medium-high heat until golden, stirring often, 5 to 6 minutes. Transfer to bowl; cool to lukewarm. Rub 1 tablespoon butter into crumbs to coat. Mix in 1/4 cup Parmesan. Transfer bell pepper mixture to processor. Add Peppadews and 1 tablespoon brine, 2 tablespoons butter, ground chiles, and 1/2 garlic clove; then add cheddar and 1/4 cup Parmesan. Blend until sauce is smooth; season to taste with salt and pepper. Preheat oven to 400°F. Butter 8-cup baking dish (or 6 individual dishes). Cook pasta in pot of boiling salted water until tender but still firm to bite. Drain; return to pot. Stir sauce and mozzarella into pasta. Season with salt and pepper. Spoon pasta into dish. Sprinkle with crumb topping. Bake pasta until topping is crisp and sauce is bubbling, about 25 minutes (15 for individual). Let stand 10 minutes.
Modifications: First of all, I doubled the recipe to make sure there was enough for everyone + some leftovers. I used sharp instead of extra sharp cheddar (Walmart didn't have extra sharp), added some cayenne for some warmth! I also added a little salt and garlic powder for a bit more flavor. If you like cheese, you'll love this recipe.
"Giada at Home" is my favorite Food Network show. She makes quick and easy recipes that are tasty- many that are vegetarian or some where the meat isn't necessary. The stuffed bell pepper with basil sauce recipe is from her "restaurant favorites" episode. On TV, it looked great and my judgement did not prove me wrong :) I was very happy with the results! The couscous filling is my new "go-to" recipe. I usually have all the ingredients on deck and it's done in less than 30 minutes. The basil sauce adds a nice fresh, slightly tangy twist. Yummo!!!
Ingredients:
Filling:
1 cup low-sodium chicken broth
2 teaspoons ground cumin
3/4 cup couscous
1 cup canned garbanzo beans, rinsed and drained
1/4 cup dried currants
1 packed cup chopped baby spinach leaves
1/2 cup (4 ounces) crumbled feta cheese
1/4 cup extra-virgin olive oil, plus more for drizzling
Kosher salt and freshly ground black pepper
2 medium red bell peppers
1 medium yellow bell pepper
1 medium orange bell pepper
Hot water, as needed
Sauce:
1 packed cup fresh basil leaves
1/2 cup (about 4 ounces) creme fraiche
3 tablespoons extra-virgin olive oil
1 tablespoon water
1 garlic clove, coarsely chopped
2 teaspoons fresh lemon juice
1/4 teaspoon sugar
1/4 teaspoon salt, plus extra, as needed
1/4 teaspoon freshly ground black pepper, plus extra, as needed
Directions
Put an oven rack in the center of the oven. Preheat the oven to 400 degrees F.
Filling: In a medium saucepan, bring the chicken broth and cumin to a boil over medium-high heat. Remove the pan from the heat and stir in the couscous. Cover the pan until the couscous is tender and all of the liquid has been absorbed, about 5 to 6 minutes. Put the couscous in a large bowl and add the beans, currants, spinach, feta and 1/4 cup olive oil. Season with salt and pepper, to taste. Stir until all the ingredients are combined.
Slice the tops off the peppers and remove all the ribs and seeds. If necessary, cut a very thin slice from the base to help the peppers stand up. Stuff the peppers with the filling and drizzle the tops with olive oil. Put the peppers in an 8 by 8-inch square baking dish. Fill the baking dish with 3/4-inch hot water and bake until the filling is golden and the peppers are cooked through, about 55 to 60 minutes. Cooks Note: If the filling begins to brown too quickly, cover the pan with foil.)
Sauce: In a blender, combine the basil, creme fraiche, olive oil, water, garlic, lemon juice, sugar, salt, and pepper. Blend until smooth. Adjust the seasoning with salt and pepper, to taste.
Remove the peppers from the oven and arrange on serving plates. Spoon the sauce around the peppers and serve.
Modifications: I used vegetable broth instead of chicken. Also, instead of dried currants I used sun-dried tomatoes (a recommendation from a reviewer).
Lastly, the (virgin) sangria was my "dessert". Also a "Giada at Home" recipe. Once I saw all the colors of the different fruits put together, I was sold! This was easy and pulled together in minutes. I substituted the champagne for sparking water. Most of the reviews said the drink was way too sweet so they cut the simple syrup measurements in half. This was most likely because the champagne added sweetness. Since I was using sparkling water, I kept the measurements of the simple syrup as Giada instructed and the taste was great! It's a fun colorful drink that's perfect for summertime :)
Thursday, May 5, 2011
Yummy Chickpea Curry & Veggie Loaf
I thoroughly enjoyed the dishes I'm sharing today, but if only you knew under how much stress the menu came together! I thought one of us Chicas was a strict vegan, which is a whole new world to me (I found out later I didn't have to cook vegan). I got on the internet, searched for easy vegan recipes and desserts, and picked whatever fit some of my favorite recipe criteria (well, besides the dish sounding appetizing to me): easy to prepare; quick to prepare; requires fewer ingredients; and if possible, requires no use of blender (cleaning my blender is a pain). I picked a few dishes, passed them by my ex-vegan co-worker for approval, and voilà! Now please forgive the less than pretty photos below; I call these shots: "forgot-to-take-photos-at-dinner-and-all-I-have-are-photos-of-leftovers."
Baby Spinach Salad with Tomatoes and Mozzarella Cheese
INGREDIENTS/DIRECTIONS:
The recipe is exactly as the title says! I sprinkled the salad with balsamic vinegar, olive oil and seasoned salt. You can also use ready-made balsamic vinaigrette.
Chickpea Curry over Rice (or Flat Bread)
Recipe at randomgirl.com
INGREDIENTS:
2 onions chopped; 1/2 soy margarine (or oil) ; 8 oz tomato sauce; 8 garlic cloves minced; 2 tsp turmeric; 1 tsp cumin; 1 tsp allspice; 1 1/2 cayenne pepper (or to taste); 4 cans garbanzo beans; 2 green peppers chopped; salt to taste.
DIRECTIONS:
Sauté onions in soy marg until golden, then add tomato sauce, garlic and spices. Sauté for a few minutes, then add garbanzo beans and green pepper. Saute for 5 - 10 minutes. Add salt to taste.
NOTES/TIPS:
I made a few changes: I thought the dish was too chunky, so I added a 15 oz can of diced tomato (the one with green onion, basil and garlic is my favorite) and let the dish cook on low heat for a good 20 mins. I didn't have all the spices, so I searched the internet for substitutes and added my favorite spices until the dish tasted the way I liked. Spices can be expensive, so I try not to buy any that I rarely use. However if you don't trust your spice mixing skills, please stick to what the recipe says! I used garlic powder instead of mincing fresh garlic, to make my life easier. :-)
Meatless Loaf
Recipes at MorningStar Farms and allrecipes.com
INGREDIENTS:
12 oz MorningStar Farms Meal Starters Grillers Recipe Crumbles; 1/2 cup refrigerated egg substitute (or 2 lightly beaten eggs); 1 tablespoon dried parsley flakes; 1 tsp Italian seasoning; 1/2 cup fine dry bread crumbs; 1 cup finely chopped onions; 1/2 cup finely chopped celery; 1 teaspoon vegetable oil; 1/2 cup ketchup.
DIRECTIONS:
In mixing bowl, combine MorningStar Farms Meal Starters Grillers Recipe Crumbles, egg substitute, parsley, Italian seasoning and bread crumbs. In small saucepan cook onions and celery in oil until tender. Add to Crumbles mixture, mixing until thoroughly combined. Press into 8 x 4 x 2-inch loaf pan generously coated with cooking spray. Bake at 350° F for 45 minutes. Spread ketchup over loaf. Bake at 350°F about 15 minutes more or until set.
NOTES/TIPS:
The recipe above is from MorningStar Farms. I compared it with the one from allrecipes.com, chose my favorite as the base, and added what I liked from the other recipe!
Summer Berry Compote
Recipe at allrecipes.com
INGREDIENTS:
1 pint strawberries, quartered; 1 pint blueberries, rinsed and drained; 1 pint fresh blackberries, rinsed and drained; 1 pint fresh raspberries; 1 pint red currants; 1 tablespoon white sugar; 3 tablespoons chopped fennel green.
In a large bowl combine all the fruits. Sprinkle with sugar and gently stir in fennel. Refrigerate for 20 mins. Serve cold.
NOTES/TIPS:
I didn't use fennel or currants, and the dessert still tasted great! Quite refreshing for a hot day. I find strawberries a little acidic, so I liked the addition of a bit of sugar.
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