Skip to content

Bringing Home the Bakin'

bake my cake and eat it, too

Category Archives: Savory

The weather today has been nothing short of gloomy.  With harsh thunderstorms last night, the temperature today has tapered off drastically, and grey clouds have been hanging in the sky ever since.  In an attempt to bring some color to the lifeless conditions outside, I did what I do best: cook up something colorful.  This salad is so delicious, and definitely packs a substantial crunch.

IMG_3441

Thai Crunch Salad – Jennifer Segal of Once Upon a Chef

Ingredients

For the Thai Peanut Dressing

  • 1/4 cup creamy peanut butter
  • 2 tablespoons unseasoned rice vinegar
  • 2 tablespoons fresh lime juice, from one lime
  • 3 tablespoons vegetable oil
  • 1 tablespoon soy sauce
  • 2 tablespoons honey
  • 2-1/2 tablespoons sugar
  • 2 garlic cloves, roughly chopped
  • 1-inch square piece fresh ginger, peeled and roughly chopped
  • 1 teaspoon salt
  • 1/4 teaspoon crushed red pepper flakes
  • 2 tablespoons fresh cilantro leaves

For the Salad

  • 4 cups chopped Napa cabbage or shredded coleslaw mix (I like to toss in a little shredded red cabbage for color)
  • 1 cup prepared shredded carrots
  • 1 red bell pepper, thinly sliced into bite-sized pieces
  • 1 small English cucumber, halved lengthwise, seeded and thinly sliced
  • 1 cup cooked and shelled edamame
  • 2 medium scallions, thinly sliced
  • 1/2 cup loosely packed chopped fresh cilantro

Instructions

  1. For the dressing, combine all of the ingredients except for the cilantro in a blender and process until completely smooth. Add the cilantro and blend for a few seconds until the cilantro is finely chopped. Refrigerate until ready to serve.
  2. For the salad, combine all of the ingredients in a large bowl and toss to combine. If serving right away, drizzle the peanut dressing over top and toss; otherwise, serve the dressing on the side so the salad doesn’t get soggy.

Advertisements

Tags: , , , , , , , , ,

I made this tomato sauce about a month ago with no intention of posting it to my blog (hence the sparse and unartistic photo display).  It is quite honestly one of the easiest things I’ve ever made, so I was hesitant to share, however I decided I couldn’t keep this 4-ingredient recipe a secret any longer.

IMG_6522

What I realized after a quick Google search, however, is that this recipe isn’t so secret — it’s actually pretty famous.  This recipe is one of many by Marcella Hazan, an Italian cooking legend.  Upon her death, this recipe exploded onto the internet food scene, and even made its way into the New York Times (where I found the recipe).  It is so simple and delicious, that I can’t even think of making another tomato sauce.  Because the sauce is a little rich (there’s quite a lot of butter…) I served mine over Spaghetti Squash (which was great!) although I’m sure it’s pretty hard to beat real pasta.

IMG_6526

Marcella Hazan’s Tomato Sauce – The New York Times 

INGREDIENTS

  • 2 cups tomatoes, with their juices (for example, a 28-ounce can of San Marzano whole peeled tomatoes)
  • 5 tablespoons butter
  • 1 onion, peeled and cut in half
  • Salt

PREPARATION

1. Combine the tomatoes, their juices, the butter and the onion halves in a saucepan. Add a pinch or two of salt.
2. Place over medium heat and bring to a simmer. Cook, uncovered, for about 45 minutes. Stir occasionally, mashing any large pieces of tomato with a spoon. Add salt as needed.
3. Discard the onion before tossing the sauce with pasta. This recipe makes enough sauce for a pound of pasta.

Tags: , , , , , , , ,

Earlier this year I suffered a cooking “accident” — doesn’t sound so unexpected, being that I’m an avid cook and baker.  However, I did not slice my finger while meticulously chopping vegetables, or burn myself while taking a delicious batch of cookies out of the oven; instead, I cut my hand open while trying to separate two frozen veggie burgers.  It was pretty disastrous, but I definitely learned my lesson about handling sharp knives (so much so, that I shied away from cutting anything for several weeks…).  Now that my hand is totally healed and I’ve regained confidence in the kitchen, I’m back to chopping.  This recipe provided a great opportunity to hone my knife skills, as there is a TON of chopping.  It sort of takes a while to make, if you’re a timid chopper like myself, but prep time aside, this salad is DELICIOUS and lasts for 4-5 days in the refrigerator (totally worth it…).  I follow the recipe pretty much to the letter, however I have experimented with adding chopped fresh jalapeno, and if you like a little kick, I DEFINITELY recommend that addition.   IMG_6497 Superfood Black Bean & Quinoa Salad Recipe – Elizabeth Rider Ingredients:

  • 2 cups cooked quinoa (1 cup dry quinoa yields about 2 cups cooked)
  • 1/2 cup extra virgin olive oil (*I prefer to use less, closer to 1/3 cup)
  • 1 teaspoon ground cumin
  • 1 clove garlic, pressed, grated or finely chopped
  • Juice of one lime (about 2 tablespoons) — DON’T SKIMP ON THIS
  • 1 teaspoon fine sea salt
  • 1/4 teaspoon cayenne pepper (optional for heat)
  • 1 15 ounce can black beans, rinsed and drained well
  • 1 red bell pepper, quarter inch chopped (about 1 cup)
  • 6 green onions, root removed, white and part of the greens chopped (about 1 cup)
  • 1 handful of cilantro, rough chopped (about 1/3 cup)

Directions: Prepare the quinoa. While the quinoa is cooking, whisk the olive oil, cumin, garlic, lime, salt and cayenne (if using) together in the bottom of a large bowl to let the flavors marry while you chop the veggies. Rinse and drain the black beans, then chop the veggies; the key is to make the peppers and onions about the same size as the beans. Add the cooked quinoa, beans and veggies to the bowl and gently fold it all together with the dressing. The quinoa can be warm, room temp, or cold when you make the dish. Regardless, I suggest letting it chill in the refrigerator at least 30 minutes to let the flavors come together. It tastes best served room temperature or chilled. 

Tags: , , , , , , ,

I suppose it’s old news at this point, but one of my favorite celebrity couples, Gwyneth Paltrow and Chris Martin, has split — or “consciously uncoupled” in the famous words of Gwyneth, herself.  Shortly after I heard the news, I began bookmarking countless GOOP recipes, and stumbled upon these Cannellini Bean and Quinoa Burgers.  Like Gwyneth’s relationship with Chris, I’ve been trying to split from meat, eating a plant-based diet whenever possible.

IMG_6574

These Cannellini Bean and Quinoa Burgers are a perfect “meatless monday” option — they’re easy, delicious, and totally satisfying.  I opted to serve mine with some sliced avocado on top, and I highly recommend that pairing. Enjoy!

IMG_6593

 

Cannellini Bean + Quinoa Burgers – Goop

Ingredients:

  • 1 1/2 cups (or small can) cooked cannellini beans
  • 1 cup cooked quinoa
  • 1/4 cup gluten-free breadcrumbs
  • 2 shallots, diced
  • 1 garlic clove, minced
  • 1/2 teaspoon fennel, crushed
  • 2 teaspoons cumin
  • healthy handful of parsley, chopped
  • olive oil
  • salt + pepper

Instructions:

1. Place a large frying pan over medium high heat and drizzle with olive oil (about 2 tablespoons). Add shallots and cook for a minute until they begin to soften. Add garlic, fennel and cumin and cook for another minute until the herbs are aromatic and the garlic softens. Remove from heat and cool.

2. Place the beans, quinoa and breadcrumbs in a large mixing bowl. Add the parsley and cooled shallot mixture and set the pan aside but don’t clean (you’ll use this later to fry the patties). Combine everything together with your hands, mashing the beans so that the mixture turns into a paste. (If it’s feeling a little wet, add more breadcrumbs.) Season with salt and pepper.

3. When combined, form the mixture into small patties, about the size of your palm and about an inch thick.

4. Place your frying pan back on the stove over medium high heat and add a drizzle of olive oil to coat. Cook the patties in batches for about 3 minutes on each side until nice and golden brown. Remove from pan and immediately season with salt and a drizzle of lemon. Serve with lettuce, tomato, red onion, Veganaise and/or whatever else you like.

 

 

Tags: , , , , , , , , , ,

photo-14

This variation of tabbouleh incorporates complete proteins quinoa and farro, so it is not only a perfect summer side dish, but also this tabbouleh can serve as a satisfying meal for vegans and vegetarians.  I served my salad over a few romaine leaves for some added crunch!

ML Tabbouleh — Cafe ML (Bloomfield Hills, MI)

Ingredients for tabbouleh:

  • ½ cup quinoa, rinsed
  • 1 cup water
  • ½ cup farro
  • 1 English cucumber, small diced
  • 3 Roma tomatoes, small diced
  • ¼ cup Spanish onion, small diced
  • ¼ cup flat leaf parsley; rinsed and chopped
  • 3 tablespoons minced chives

Directions for tabbouleh:

Bring quinoa, pinch of salt, and 1 cup to a boil in a medium saucepan over high heat. Reduce heat to medium-low, cover, and simmer for about 10 minutes until quinoa is tender. Remove from heat and let covered quinoa rest for 5 minutes; fluff with fork and cool on baking tray. In a medium saucepan, cover farro with water. Bring to a boil, cover, and reduce to a simmer. Simmer for about 20 minutes until farro is tender. Cool on baking tray.

Ingredients for lemon vinaigrette:

  • ½ cup extra-virgin olive oil
  • ¼ cup fresh-squeezed lemon juice
  • 1 tablespoons champagne vinegar
  • 1 garlic clove, minced
  • 1 tablespoons minced shallot

Directions for lemon vinaigrette:

For the vinaigrette, place shallot, garlic, champagne vinegar, and lemon juice in a small bowl. Gradually whisk in olive oil. Season vinaigrette with salt and fresh cracked black pepper. In a large bowl, combine the cool farro, quinoa, cucumber, tomato, onion, flat leaf parsley, and chive. Mix well. Season with salt and fresh cracked black pepper. Dress the salad with lemon vinaigrette to taste.

Tags: , , , , , , ,

943620_10200180189527961_1702845300_n

It’s no secret that everyone has taken to “hating on” Gwyneth Paltrow lately.  Whether they are  secretly jealous of Gwyneth’s vastly successful career as both an actress and budding chef/cookbook author, envious of her slender frame and glowing complexion, or are genuinely offended by various statements made by Paltrow, the sentiment is the same: they don’t like her.

Being an avid foodie, I was quick to purchase her new cookbook, It’s All Good, even despite the common criticisms.  Gwyneth Paltrow promises to make you “Look Good and Feel Great” by following her “delicious” and “easy” recipes that grace the pages of her New York Times Best-Selling book.  Anything that promises even a shred of her physique is enough for me!  Needless to say, I’ve been working my way through this cookbook and I could not be more impressed… everything I have made so far has been delicious, healthy, and surprisingly easy.  This combination of Lee’s Chopped Vietnamese Salad and Salmon with Lee’s Sriracha + Lime was perfect for a summer evening.  So, for all the haters, try out this new cookbook and I guarantee you’ll be biting your tongue…

Lee’s Chopped Vietnamese Salad – Gwyneth Paltrow, It’s All Good

Serves 4

Ingredients:

  • 4 large bok choy leaves, rough bottoms discarded, stems cut on the bias into 1/4-inch pieces, and leaves shredded
  • 4 big leaves napa cabbage, shredded
  • 1 bunch of watercress (discard thick stems), roughly chopped
  • 1 large carrot, peeled and cut into matchsticks
  • leaves from about 8 sprigs each of basil, mint, and cilantro, roughly chopped
  • 1/2 small cucumber, thinly sliced on the bias
  • 1 red thai chili (or more… or less), thinly sliced
  • 1/2 cup roasted, salted peanuts or cashews, roughly chopped
  • vietnamese dressing

Directions:

Toss the bok choy, cabbage, watercress, carrot, herbs, cucumber, chili, and 1/4 cup of the nuts together with enough dressing to coat.  Serve sprinkled with the remaining nuts.

Vietnamese Dressing – Gwyneth Paltrow, It’s All Good

Makes about 3/4 cup

Ingredients:

  • 1/4 cup freshly squeezed lime juice
  • 1 tablespoon rice wine vinegar
  • 2 teaspoons soy sauce
  • 1/4 cup fish sauce
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon hot toasted sesame oil
  • 2 tablespoons raw honey or xylitol
  • 1 teaspoon minced garlic
  • 1 teaspoon minced fresh ginger
  • 2 tablespoons finely diced red onion or shallot

Directions:

Mix everything together.  Keeps well in a jar in the fridge for up to a week.

Salmon with Lee’s Sriracha + Lime – Gwyneth Paltrow, It’s All Good

Serves 4

Ingredients:

  • zest of 1/2 lime
  • 1 1/2 tablespoons freshly squeezed lime juice
  • 1 1/2 teaspoons Lee’s Sriracha (I used store-bought, and it was still delicious!)
  • 1 tablespoon good-quality maple syrup
  • coarse sea salt
  • 1 1/4 pounds salmon filet, skin discarded
  • 2 tablespoons roughly chopped cilantro
  • 2 tablespoons chopped pickled ginger (optional)

Directions:

  1. Preheat the oven to 425 degrees F.
  2. Whisk together the lime zest and juice, Lee’s Sriracha, and maple syrup alone with a pinch of salt.  Line a baking sheet with parchment paper, place the salmon on top, and pour the mixture over it.  Roast until the salmon is done to your liking — I like it when it’s just cooked through and begins to flake, about 15 minutes, depending on the thickness.  Serve sprinkled with cilantro (and ginger, if using).

Tags: , , , , , , , ,

This dish was beautiful.  Its perfectly browned exterior looked fantastic on the table, alongside my Mom’s homemade stuffing, and my Grandma’s plump turkey. Unfortunately, this dish did not provide much more than eye candy to my family’s Thanksgiving dinner.  Being a fennel AND parmesan cheese obsessive, I had such high hopes for this dish.  Upon taking the first bite, though, all I could taste was salt, and I’m pretty sure my family felt the same way; although they were too kind to tell me of my culinary mishap, I could tell by the sad looking remainders on each and every plate that their tastebuds concurred.

I’m so grateful that my mom later remade this dish and had better results, re-instilling my faith in Ina Garten. My mom made some significant changes, though, but was VERY happy with the results.  To improve the dish, she did not salt the fennel, she did not use cheese in the crumb mixture, she added artichoke hearts, and she replaced the panko crumbs with homemade seasoned italian breadcrumbs. Also, to insure that the bread crumbs were as crisp as panko crumbs can be, she placed the dish under the broiler for the last few minutes of cooking.

If anyone else tries this recipe, please let me know how it turns out!

Fennel Gratin – Ina Garten, Foolproof

Ingredients:

  • 3 medium fennel bulbs
  • 1/2 cup chicken stock
  • 1/3 cup dry white wine
  • Kosher salt and freshly ground black pepper
  • 2 tablespoons unsalted butter, diced
  • 3 tablespoons unsalted butter, melted
  • 3/4 cup panko (Japanese bread flakes)
  • 1 cup freshly grated Parmesan cheese
  • 1 tablespoon minced fresh flat-leaf parsley
  • 1 1/2 teaspoons grated lemon zest

Directions:

  1. Preheat oven to 375 degrees. Remove the stalks from each fennel bulb and discard.
  2. Cut the bulbs in half lengthwise through the core. Remove most (but not all) of the core by cutting a V-shaped wedge, leaving the wedges intact. Cut each piece into 2, 3 or 4 wedges, depending on the size of the bulb.
  3. Arrange the wedges, cut side up, in a gratin dish just large enough to hold them snugly in a single layer.
  4. Pour the chicken stock and wine over the fennel, then sprinkle with 2 teaspoons of salt and 3/4 teaspoon of pepper. Dot with the diced butter.
  5. Cover the dish tightly with aluminum foil and bake for 35 to 45 minutes, until the fennel is tender.
  6. Remove from the oven and raise the oven temperature for 425 degrees.
  7. Meanwhile, make the topping. Combine the melted butter, panko, Parmesan, parsley, zest, 1 teaspoon salt and 1/2 teaspoon pepper. Sprinkle evenly on top and return to the oven.
  8. Bake uncovered for 30 minutes, until the topping has browned. Serve hot or warm.

Tags: , , , , , , , ,

%d bloggers like this: