Tag Archives: side

Panzanella.

Posted on August 13, 2012 by Jey| 2 Comments

It’s no joke that it’s been hot as hell this summer.  So hot that most days I’ve dreaded turning on the oven or stove, or even wanted to (watch the Husby) stand out by the grill.  So when the week of the Too Hot to Cook Swap came around, the weather cooled off, of course.  Regardless, I was looking forward to adding another no-cook recipe to my repertoire.

I was intrigued when I was assigned a recipe for Panzanella, a meal I’d never had before.  I knew it was a bread salad but didn’t know much more about it nor did I know what to expect of the final product.  While I didn’t particularly care for the damp bread, I enjoyed the flavors and the mix of the different vegetables made me feel like I was eating Summer in a bowl.  The only changes I made were substituting cherry and sunburst tomatoes for vine-ripened since I had them to use, and I loved the additional pop of color they provided to the salad.  I also added some diced prosciutto I had in the fridge.  It’s something I would make again, only toasting the bread cubes rather than soaking them in order to more mimic croutons and give the salad a crunch that I felt it was missing.

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Panzanella.

Ingredients

  • 1/2 Lb. Cherry Tomatoes, halved
  • 1/2 Lb. Yellow Sunburst Tomatoes, halved
  • 1 Red Onion, finely sliced
  • 1 Loaf White Country Style Bread, cubed and left out of it's bag for 1-2 days before using
  • 3 Stalks Celery, sliced
  • 1 Cucumber, halved and seeds removed
  • 3 Tbsp. Fresh Parsley, chopped
  • 10 Leaves Fresh Basil, roughly torn into small pieces
  • 8-10 Tbsp. Olive Oil
  • 5 Tbsp. Red Wine Vinegar
  • Salt and pepper, for seasoning
  • 1/4 Cup Diced Prosciutto

Instructions

Add the halved cherry and sunburst tomatoes to a colander and sprinkle with salt. Allow to sit for 10 minutes to drain their juices.

Place the sliced onions into a small bowl and fill with cold water until just covered. Sprinkle with salt and add a splash of the red wine vinegar.

Place the bread cubes into a bowl and add just enough water to cover. Allow to soften for 10 minutes, then squeeze the water out thoroughly from the bread and finely crumble into a serving bowl. Be sure to remove as much moisture as possible.

Drain the onions then combine with the tomatoes, celery, cucumber, parsley and basil in a small bowl and dress with the olive oil and red wine vinegar. Season with salt and pepper. Mix well then add to the bowl with the bread.

Mix well then top with diced prosciutto before serving.

Source -

Slightly adapted from Twelve, A Tuscan Cookbook by Tessa Kiros

Recipe submitted by Ali, who just started a new blog over at Sparks From the Kitchen

http://www.thejeyofcooking.com/panzanella/

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Crispy Smashed Potatoes.

Posted on May 4, 2012 by Jey| 7 Comments

It was another “Blogger’s Choice” swap and this time, I was paired with Dawn’s blog, Simple Gourmet Cooking.  I bookmarked a number of recipes to come back to, but ultimately these little morsels of goodness won out.

Back on St. Patrick’s Day, I had planned to make corned beef and cabbage but we ended up going to my in-laws instead.  I had already bought my corned beef but figured I’d just make it later in the week.  Cut to earlier this week, where the brisket still sat in the drawer with the sell-by date printed on the package fast approaching.

So I tossed the corned beef in the slow cooker with some beer and let it get to work.  These were the perfect accompaniment to the tender brisket.  They were crispy on the outside and creamy on the inside.  It’s my new favorite way to prepare potatoes.  I’ve already made them again since, just changing up the herbs a bit.  I love that they’re so versatile, they can easily pair with whatever main you’re serving, which is great for me since I so often forget about side dishes.

Crispy Smashed Potatoes – slightly adapted from Simple Gourmet Cooking

  • Baby Yukon Gold Potatoes (as many as you want to make – I made 10 to feed 3 people)
  • 3/4 Cup Water
  • Olive Oil, for drizzling
  • Salt and Pepper, to taste
  • Fresh Chives, chopped
  • Shredded Parmesan Cheese, to taste

Preheat oven to 450.

Place the potatoes on a rimmed baking sheet and add the water.  Cover the baking sheet tightly with foil to allow the potatoes to steam.  Cook for 25-30 minutes, until soft.

Take the potatoes out of the oven and remove the foil.  Allow the potatoes to cool for a few minutes, then wipe up any remaining water with a paper towel.

Drizzle some olive oil over the potatoes and roll them around so that they are evenly coated.  Using the bottom of a plate, lightly smash the potatoes.  Season with salt and pepper, to taste, then sprinkle with chopped chives and Parmesan cheese.

Return to the oven and cook 15-25 minutes, until crisp.  Take care not to overcook.

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Moroccan Spiced Spaghetti Squash.

Posted on January 4, 2012 by Jey| 9 Comments

As you all know, with the start of a new year, we all make resolutions.  We all have some sort of goals that we set for ourselves that are inevitably broken by the time February rolls around.  I’m pretty sure mine are much like yours:  eat healthier, exercise more, lose some poundage, be a better person, blahblahblah.

I don’t typically set out to make resolutions, but new year or not, I’ve decided to take my health into my own hands.  I’ve always been of bigger stature, and much like most of us, I’ve failed many times at dieting.  But on January 2nd, when the scale told me that I now weigh five pounds more than I did when I was nine months pregnant, it was the kick in the pants I needed to make a real lifestyle change.

Christmas 2K11. Yep, it's time for a change.

So this year, I’m hoping to eat a more plant-focused diet (despite my love of bacon).  I’m aiming to work out at least three times each week (there’s really no excuse… I have a treadmill and an elliptical at my disposal in my basement).  I’d like to finally complete the Couch to 5K program with the goal of being able to run my very first 5K this Spring or Summer (as it stands now, I huff and puff going up and down the stairs).

The Husby is out of town this week for work so I’ve been left to fend for myself.  And usually when that happens, I end up ordering in or eating out.  But not this time.  I packed up the Fruitaholic and we headed to the grocery store, determined to make and eat the majority of my meals at home this week.

Wanting to keep things easy since I’d just be cooking for me, I bought a couple prepackaged salads, a couple chicken breasts, a ton of fruit for snacking, and a small spaghetti squash.  I’m not sure what caused me to buy the squash since the first time I tried it, I had some kind of small reaction to it.  But there it was right in front of me, begging me to bring it home.  And so I did.

But what to do with it?  I knew I didn’t want to drown it in pasta sauce.  Even though it shares a name with and is touted as a pasta substitute, it’s not pasta!  I knew I wanted it to be healthy and full of flavor.  And my oh my, it certainly was!

I had originally planned to cook up one of my chicken breasts to go alongside it, but once it was ready (quickly and easily, I might add), I realized I didn’t need it.  I had half of the squash and it was super filling, but so tasty to the point that I would’ve (and since it’s healthy, could’ve) eaten the other half as well.  I may have even moaned as I was eating it, soliciting dirty looks from the Fruitaholic (who wouldn’t touch it, sigh).  I’m anxiously awaiting the leftovers for lunch tomorrow, and to making it again many, many times during the course of the year.

Cheers to a healthy, flavorful 2012!

Moroccan Spiced Spaghetti Squash - slightly adapted from Gourmet Magazine via Epicurious

  • 1 3-4 Lb.  Spaghetti Squash
  • 2 Tbsp. Butter, unsalted (to make this dish Vegan, substitute a Vegan butter spread or Olive Oil)
  • 2 Tbsp. Olive Oil
  • 3 Garlic Cloves, minced
  • 1 tsp. Ground Cumin
  • 1/2 tsp. Ground Coriander
  • 1/8 tsp. Cayenne Pepper
  • 3/4 tsp. Kosher Salt
  • 1/4 Cup Slivered Almonds, toasted
  • 1/4 Cup Golden Raisins
  • 2 Tbsp. Fresh Cilantro, chopped

With a small knife, pierce the squash all over to prevent bursting.  Place the squash on a microwave safe plate and cook for 6 to 7 minutes, then turn the squash over and cook an additional 8-10 minutes, until the squash is soft.  Allow to cool 10-15 minutes.  Alternately, place the whole pierced squash in a baking dish and bake in a preheated 350 degree oven for 1 hour.

While the squash is cooling, melt the butter and olive oil in a small saucepan over medium-high heat.  Add the garlic and cook until golden, about 1 minute.  Stir in the spices and salt and remove from heat.

When the squash is cool enough to touch, carefully halve lengthwise.  Remove and discard the seeds.  Scrape the flesh with a fork to release the strands from the skin.  Add the toasted almonds and golden raisins, then toss with the spiced butter mixture and top with cilantro.

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Moroccan Stuffed Tomatoes.

Posted on August 27, 2011 by Jey| 3 Comments

I’ve mentioned before that my love for cooking stems from my Dad.  We’re constantly talking about food, and emailing or calling each other with different recipes that we’ve found, so when I called to check in the other day, it wasn’t unusual that we spent 20 minutes chatting about this great recipe he found.

Jade from The Mess Pot chose August’s theme for What’s Baking, which was “Celebrate Summer,” and as soon as I opened up the email Dad had sent with the recipe inside, I knew it would be a perfect fit.  Dad is making an effort to consume less meat, and so am I, and if all meatless recipes taste as good as this one, I see much less meat in my future.  Two of the best kinds of summer produce, tomatoes and zucchini, are the stars of this dish.  The ingredient list is simple and the end result delicious.  The tops of the filling got a little bit charred in the oven, but it didn’t distract from the amazing flavor.  I’m so glad I decided to add some golden raisins to the mix.  I loved the sweet little bites against the the savory of the rest of the filling.

We ate these as a meatless main dish (2 tomatoes per person) but it would make an excellent side dish alongside some simply seasoned chicken breasts.

Moroccan Stuffed Tomatoes – adapted from New York Times Dining, created by Anissa Helou

  • 3 Tbsp. Olive Oil, plus additional for brushing baking dish
  • 4 Ripe Vine tomatoes, tops sliced and seeds removed
  • Salt, to taste
  • 1 Onion, minced
  • 3 Garlic Cloves, minced
  • 1 Lb. Zucchini, trimmed and grated
  • 3 Tbsp. Golden Raisins
  • 3 Tbsp. Cilantro, finely chopped
  • 1/3 tsp. Red Pepper Flakes, or to taste
  • 3 Tbsp. Shelled Pistachios

Preheat oven to 350.  Brush a baking dish with olive oil.  Without puncturing the tomato, cut off a small slice from the bottoms so that they sit flat.  Arrange tomatoes in the baking dish, open side up, and sprinkle lightly with salt.

Place the grated zucchini in a colander, sprinkle lightly with salt and allow to drain for a few minutes.  Squeeze out as much moisture as possible.

Heat 3 Tbsp. olive oil in a large frying pan over medium-high heat.  Heat until shimmering, then add onion and saute, stirring often, until golden and translucent, about 5 minutes.  Add the garlic, zucchini and golden raisins to the pan and saute an additional 2 minutes, until the zucchini has softened and the raisins are plump.  Remove from heat and add cilantro, red pepper flakes and pistachios.  Spoon the filling into the tomatoes, mounding the tops.

Bake for 40 minutes.  Garnish with additional cilantro and pistachios, if desired.

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