Smashed Sweet Potatoes with Maple, Sour Cream and For Good Granola October 19, 2021 by Jenny Chang Leave a Comment Smashed Sweet Potatoes with Maple, Sour Cream and For Good Granola 2021-10-19 21:05:46 Serves 4 Print Ingredients 1 ½ pound small sweet potatoes 1 cup sour cream 2 tablespoons fresh lemon or lime juice Salt and Pepper 2 tablespoons olive oil 6 tablespoons butter 1/3 cup maple syrup ¼ cup For Good Granola Fresh thyme leaves and flaky salt (such as Malden) for garnish Instructions Heat oven to 400 degrees, prick sweet potatoes all over, and bake until totally tender (40-50min.). Remove from the oven to cool. (see note) Meanwhile, combine the sour cream and lime juice and season with salt and pepper. Smear on the bottom of serving platter. Once potatoes are cool enough to handle, use a flat turner to crush them slightly. Heat the olive oil and butter in a large skillet over medium heat. Working in batches, add the potatoes, pressing lightly to make contact with the skillet. Cook until lightly crisped and browned on one side (3-4 min), flip, and continue to cook until browned and crisped on theother side. Transfer to the serving platter and repeat with the remaining potatoes. Without wiping the skillet, add the maple syrup and cook until it is thickened (2 min.) Pour atop the sweet potatoes. Top with the For Good Granola, thyme and flaky salt. *Sweet potatoes can be baked up to 5 days ahead, covered and refrigerated. Bring to room temperature before sauteing. Adapted from Allison Roman's Nothing Fancy Adapted from Allison Roman's Nothing Fancy Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Spicy Sausage and Greens October 13, 2021 by Jenny Chang Leave a Comment Spicy Sausage and Greens 2021-10-13 14:40:40 Print Ingredients 2 tablespoons Olive oil 2 cloves crushed or minced garlic 1/4 teaspoon chili flakes 1/4 teaspoon fennel seeds 1/2 - 1lb spicy chicken sausage casings removed your favorite marinara sauce 1 bunch kale, stems removed and torn into small pieces Orecchiette or Penne pasta freshly grated Parmesan cheese Instructions Sauté garlic in olive oil in a wide sauté pan over medium heat, watching to make sure it doesn't burn. Just as it begins to look golden and smell fragrant, add chili flakes and fennel seeds. A minute later, add the Italian chicken sausage removed from the casing, breaking it up into smaller pieces with the back of a spoon. After about seven minutes, the sausage should be nicely browned. Reduce the heat slightly and add about 2 cups of marinara. Let the flavors meld while it simmers, for about ten minutes. Then toss in 2 cups of torn kale. Cook until the kale is tender. Add a splash of pasta water to the sauce before tossing with pasta. Add the Parmesan cheese. Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Pumpkin Detox Smoothie October 6, 2021 by Jenny Chang Leave a Comment Pumpkin Detox Smoothie 2021-10-06 15:51:09 Print Ingredients 1 frozen banana ½ cup plain yogurt ¼ cup pumpkin purée ¼ cup pumpkin butter ½ cup almond milk 1 tablespoon almond or peanut butter 1 teaspoon vanilla extract Instructions Combine and blend together in blender until smooth and creamy. Notes *garnish with your favorite granola Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Chicken Noodle Stir-Fry September 28, 2021 by Jenny Chang Leave a Comment Chicken Noodle Stir-Fry 2021-09-28 17:46:16 Serves 2 Print Ingredients 2 ounces unsalted peanuts, divided 2 boneless, skinless chicken breasts 2 tablespoons black bean sauce, divided 1 tablespoon olive oil 1 tablespoon red wine vinegar 5 ounces medium egg noodles 7 ounces broccolini Instructions Place a large non-stick frying pan on medium heat and toast half the peanuts as it heats up, tossing regularly. Remove peanuts and set aside, leaving the pan on the heat. Score the chicken lengthwise at ½ inch intervals, going about halfway through. In a bowl, toss the chicken with 1 tablespoon of black bean sauce, 1 tablespoon of olive oil, and 1 tablespoon of red wine vinegar to coat. Cook the chicken in the hot pan on each side until cooked through. Cook the noodles in a large pan of boiling salted water according to the package instructions. Trim the broccolini and halve any thick stalks lengthways. Add the broccolini to the boiling pasta for the last two minutes. Remove the chicken to a board. Use tongs to carefully drag the just cooked noodles and broccolini with a bit of the water straight into the frying pan. Pound the remaining 1 ounce of peanuts in a pestle and mortar until fine, toss into the frying pan with the remaining black bean sauce until well mixed with noodles and broccolini. Divide the noodle-broccolini mixture amongst your plates. Slice the chicken and place on top, scatter the toasted peanuts, and drizzle with a little extra virgin olive oil. Notes From Jamie Oliver’s 5 Ingredients: Quick & Easy Food Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Pumpkin Spice Crèpes with Pumpkin Seed Brittle September 28, 2021 by Jenny Chang Leave a Comment Pumpkin Spice Crèpes with Pumpkin Seed Brittle 2021-09-28 17:40:59 Print Ingredients Crèpe batter: (crèpe pan) 4 large eggs 2 1/3 cup whole milk 2/3 cup sugar 1 teaspoon vanilla extract 2 1/3 cup all-purpose flour ½ teaspoon kosher salt 4 tablespoons butter, melted Pumpkin seed brittle (nonstick sauce pan) 1 cup sugar ½ cup light corn syrup 1 cup raw shelled pumpkin seeds (pepitas) 2 tablespoons unsalted butter 1teaspoon kosher salt ¾ teaspoon baking soda ⅛ teaspoon ground cinnamon ¼ teaspoon flaky sea salt Crepe Batter Blend eggs, milk, sugar and vanilla in blender until frothy liquid forms. Add flour and salt, blend until just combined. Cover and chill for 1 hour, or overnight. Heat a nonstick pan, and coat with butter or cooking spray, ladle 2 oz, or ¼ c into skillet and swirl to coat bottom. Cook until bubbles form and edges are golden (3 or so minutes). Flip and cook for 30 more seconds. Fill with pumpkin butter or your favorite topping. Use half the amount of batter to make mini versions. Pumpkin Seed Brittle Bring sugar, corn syrup and 3 Tablespoons of water to boil in saucepot over medium heat, stirring until sugar dissolves. Cook until a thermometer reads 290 degrees (3-4 minutes). Stir in butter, pumpkin seeds, and salt, whisk until light brown, and thermometer reaches 305 degrees. Stir in cinnamon and baking soda, Be careful, mixture will bubble. Pour onto baking sheet with parchment and nonstick spray (or silicone mat). Spread evenly with rubber spatula, sprinkle with salt and let cool. Will keep for one week. Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/