Roasted Vegetable Paella December 15, 2017 by Jill Foucre Leave a Comment Roasted Vegetable Paella 2017-12-15 19:36:13 Print Ingredients 2 pounds bell peppers (red, yellow and orange), cored, seeded, cut into ½” wide strips 2 pounds fennel bulbs, tops and cores removed, sliced ¼” thick 1 pound baby eggplants, unpeeled, sliced crosswise ¼” thick 1 large red onion, ¾” diced 2 cups yellow onions (2 onions), ¾” diced 2 tablespoons minced garlic (6 cloves) 1 teaspoon saffron 1 ½ cups Spanish paella rice 1 (12 oz.) jar roasted red peppers, undrained 1 teaspoon smoked paprika 5-6 cups simmering chicken stock 3 ounces freshly grated aged Manchego cheese ½ cup pitted Manzanilla or Cerignola olives, halved ½ cup thinly sliced scallions Instructions Preheat oven to 425 degrees. Position racks evenly spaced in the oven. Place the peppers, fennel, eggplant, and red onion in a large bowl, and add ½ cup olive oil, 1 tablespoon of salt, 1 tablespoon of black pepper, and toss. Divide the vegetables between 2 sheet pans and spread in one layer. Roast for 45 minutes, tossing occasionally. Heat 3 tablespoons of olive oil over medium heat in a 14-16” paella pan or large Dutch oven. Add the yellow onions and sauté for 6-8 minutes. Add the garlic and saffron and cook for 1 minute. Add the rice and cook for 2 minutes stirring to coat the rice with oil. Place the jarred peppers with liquid and paprika in a food processor and process until pureed. Pour the mixture into the paella pan, stirring to combine, and bring to a boil. Add 1 cup of the hot stock and 2 teaspoons of salt and cook uncovered over medium heat for 6-8 minutes, stirring occasionally, until the liquid is mostly absorbed, like a risotto. Continue to cook the rice over medium heat for about 20 minutes, stirring in 1 cup of the hot stock at a time whenever the liquid is absorbed, until the rice is al dente. Add the vegetables to the paella, add one more cup of stock, and stir carefully. Off the heat, stir in the Manchego cheese, olives, and scallions. Taste for seasonings and serve hot. Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Sweet Potato Chickpea Buddha Bowl October 25, 2017 by Jill Foucre Leave a Comment Sweet Potato Chickpea Buddha Bowl 2017-10-26 01:56:54 Serves 2 Print Ingredients Vegetables 2 tablespoons of olive, melted coconut, or grape seed oil 1/2 red onion, sliced in wedges 2 large sweet potatoes, halved 1 bundle (227 g) broccolini, large stems removed, chopped 2 big handfuls kale, larger stems removed 1/4 teaspoon each salt and pepper Chickpeas 1 15-ounce (425 g) chickpeas, drained, rinsed and patted dry 1 teaspoon cumin 3/4 teaspoon chili powder 3/4 teaspoon garlic powder 1/4 teaspoon each salt and pepper optional: 1/2 teaspoon oregano optional: 1/4 teaspoon turmeric Tahini Sauce (optional) 1/4 cup (56 g) tahini 1 tablespoon maple syrup 1/2 lemon, juiced 2-4 tablespoons hot water to thin Instructions Preheat oven to 400 degrees F (204 C) and arrange sweet potatoes and onions on a bare baking sheet. Drizzle both with a bit of oil, making sure the flesh of the sweet potatoes are well coated and placed skin side down on the sheet. Bake for 10 minutes, then remove from oven flip sweet potatoes and add broccolini. Drizzle broccolini with a bit of oil and season with a pinch each salt and pepper. Bake for another 8-10 minutes, then remove from oven and add kale. Drizzle kale with a touch more oil and season with a pinch each salt and pepper. Bake for another 4-5 minutes then set aside. While vegetables are roasting, heat a large skillet over medium heat and add chickpeas to a mixing bowl and toss with seasonings. Once hot, add 1 Tbsp oil and chickpeas and sauté, stirring frequently. If they’re browning too quickly, turn down heat. If there isn’t much browning going on, increase heat. I found 10 minutes total at slightly over medium heat was perfect. Once the chickpeas are browned and fragrant, remove from heat and set aside. Prepare sauce by adding tahini, maple syrup and lemon juice to a mixing bowl and whisking to combine. Add hot water until a pourable sauce is formed. Set aside. To serve: Slice sweet potatoes into bite size pieces. Divide vegetables between 3 serving bowls and top with chickpeas and tahini sauce. Best when fresh, though leftovers will keep for a few days in the fridge. Notes Provided by Minimalist Baker Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Grilled Chicken and Vegetable Kebabs September 8, 2017 by Jill Foucre Leave a Comment Grilled Chicken and Vegetable Kebabs 2017-09-09 00:38:42 Print Ingredients ½ cup olive oil 2 tablespoon Lemaster Family Kitchen TOSA seasoning mix 2 lbs. boneless, skinless chicken breasts or thighs 1 medium onion 1 zucchini 1 red pepper Instructions Whisk together oil and seasoning mix. Add chicken cut into chunks. Marinate in the refrigerator at least 1 hour or overnight. Heat grill to medium high heat. Cut vegetables into chunks and toss with some more olive oil and TOSA mix to coat. Thread chicken and vegetables on skewers. Grill until chicken is cooked and vegetables are crisp tender. Serve with saffron rice. Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
One Pan Farro and Tomatoes September 8, 2017 by Jill Foucre Leave a Comment One Pan Farro and Tomatoes 2017-09-09 00:17:53 Serves 4 Print Ingredients 2 cups water 1 cup farro ½ large onion (use white for mildness) 2 cloves garlic 9 oz. grape or cherry tomatoes 1 ¼ teaspoon kosher salt ¼ teaspoon red pepper flakes (or less to taste) 1 tablespoon olive oil Few basil leaves, cut into ribbons Grated parmesan, for serving (optional) Instructions Place water and farro in a medium saucepan to presoak (5-10 minutes is enough) while you prepare the other ingredients. Adding each ingredient to the pot as you finish preparing it, cut onion in half again, and very thinly slice it into quarter-moons. Thinly slice garlic cloves as well. Halve or quarter tomatoes. Add salt and pepper and set a timer for 30 min. Bring uncovered pan up to a boil, then reduce to a gentle simmer, stirring occasionally. When the timer rings, the farro should be perfectly cooked (tender but with a meaty chew), seasoned and the cooking water should be almost completely absorbed. If needed, though, cook for additional 5 minutes. Transfer to a wide serving bowl. Drizzle farro lightly with additional olive oil, scatter with parmesan and basil. Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Versatile Veggie Sauté April 27, 2017 by Jill Foucre Leave a Comment Versatile Veggie Sauté 2017-04-27 11:31:56 Print Ingredients ½ cup soy sauce ¼ cup American Spoon Farmhouse Relish 1 tablespoon cornstarch 2 tablespoons vegetable oil 1 leek (white part only), cut in ½ inch slices 1 bunch broccolini, cut into bite-size pieces 1 head bok choy, cut into bite-size pieces 1 cup snow peas, trimmed 1 cup snap peas, trimmed 1 bunch green onions, chopped 1 cup shiitake mushrooms, halved ½ cup carrots, chopped 1 bunch asparagus, woody ends discarded and cut into bite-size pieces 3 cloves garlic, minced pinch of crushed red pepper flakes Instructions In a bowl, whisk together soy sauce, relish, and corn starch. Heat the oil in a large skillet over high heat. Add the leek, broccolini, and bok choy to the skillet and cook for two minutes, stirring occasionally. Add the remaining vegetables, garlic & red pepper flakes. Continue cooking until still slightly crunchy, another 3 or 4 minutes. Add the soy sauce mixture and bring to a boil. Once the sauce starts to thicken, remove from heat and stir to coat the vegetables. By Julie Busteed Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/