Savory Spring Dutch Baby May 24, 2018 by Jill Foucre Leave a Comment Savory Spring Dutch Baby 2018-05-24 14:01:46 Print Basic Dutch Baby 6 eggs 1 cup whole milk 1 stick unsalted butter 1 cup all purpose flour (or use gluten-free flour) salt and pepper to taste 2 tablespoons of Gruyere, grated Spring Toppings 1 bunch asparagus, sliced into bite-sized pieces 1 package baby bella mushrooms, sliced 1 package cherry tomatoes, sliced 1 cup walnuts 2 tablespoons of butter salt and pepper to taste 1/2 cup herbed goat cheese, crumbled Basic Dutch Baby Preheat oven to 425F, placing 12” cast iron pan inside oven. Place stick of butter in the cast iron pan and return the pan to the oven. Meanwhile, blend basic dutch baby ingredients, less the remaining butter, in a high-speed blender. Slowly add the remaining 2 tablespoons of butter to the mixture. Remove the cast iron from the oven and pour the batter into the hot pan, bake for 25 - 30 minutes, making sure not to open the oven door the first 20 minutes. Spring Toppings In a hot skillet, add butter and mushrooms. Bring the heat down to medium-high and cook until tender and just golden. Add the asparagus and cook until just tender. Salt and pepper to taste. Final Touches When the Dutch Baby is cooked, top it with the vegetables, and walnuts, top with goat cheese. Slice, Serve and Enjoy. Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Panamanian Garbanzos with Kale Pita Pockets December 15, 2017 by Jill Foucre Leave a Comment Panamanian Garbanzos with Kale Pita Pockets 2017-12-15 20:15:50 Print Ingredients 1 Pouch Fillo’s Garbanzos with Panamanian Red Sofrito 1 Packed cup of baby kale 2 Whole wheat pita pockets Instructions Pour contents of Fillo’s pouch into a small pot and warm over medium heat. Add kale until wilted. Stir through. Fill split whole wheat pita halves with mixture and serve. Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
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/
Something for Everyone at the Holiday Table: What to Serve Guests with Food Allergies and Diet Restrictions by Lynn Dugan December 7, 2017 by Jill Foucre Leave a Comment Your family will be together in a few short weeks and you are already stressing about the holiday meal you are hosting. Aunt Susie is newly gluten free. You also think your brother’s girlfriend is a vegan. What should you do to accommodate these dietary restrictions? Most importantly, how can you be a good host while managing the menu and keeping your sanity? I can help! As a Registered Dietitian, I know about meal restrictions and accommodations. I also love to entertain and know the challenges in meal planning and food preparation when dealing with different diet demands. And, my oldest son has a life threatening nut allergy. Every holiday, I work with the host to understand the menu and determine what I need to make to supplement the meal for his benefit. So, here is your game plan in three simple steps: Understand your guest’s dietary restrictions. 2. Work out the base menu. 3. Communicate the menu and recruit help with preparation. Don’t begin meal planning until you understand the dietary restrictions. After making it clear to your guests that you look forward to being together, ask the questions necessary to best understand the restrictions. Vegan is a diet free of animal products (including meats, fish, dairy, butter, eggs) but does your vegan guest avoid honey, too? How sensitive is the gluten restriction? I have gluten-free friends who eat bread on occasion but none of my celiac friends can tolerate even cross contamination from cutting boards, knives, toasters, measuring cups, frying oil and baking sheets. The conversations you have with step one are a good place to begin as it shows your concern for your guests, that their well-being is your priority. You can also gauge how open they will be to making and bringing a dish to supplement your meal. That takes us to step #2. Plan the menu. Your guiding principle for menu planning is to have something for everyone at the Holiday table but not everything has to be for everyone. Consider what I call the ‘red light’ foods for each dietary restriction and pick a menu item that suits everyone. Red lights for gluten free are always anything made with wheat flour: regular bread, stuffing, crackers, pasta, and rolls. You’ll be able to offer a gluten-free side dish when using rice, wild rice, potatoes, corn or quinoa to replace wheat. As already mentioned, the red light for vegans are any animal products – meats and poultry, fish, dairy products, honey. Make sure you offer a menu item that contains a significant protein source like adding beans or legumes to a wild rice casserole, or offering a quinoa-based dish or any dish featuring legumes or lentils. A bowl of mixed nuts on the table can also offer an additional source of protein for the vegan diet. Side dishes that can work for everyone are typically potatoes, vegetables, salads, fruits and nuts when prepared without the red-light ingredients and prepared with dairy substitutes like soymilk and vegetable oil spreads. Share the menu with your guests and recruit help. Most people like to bring something. And they are best able to adapt to their own dietary restrictions. While sharing the menu, it is important to communicate any diet restrictions that they might not be familiar with (like telling the gluten-free aunt you have a vegan guest coming). Let your guest know you’ll need them to keep track of any ‘red light’ ingredients in their dishes so you can communicate those during the holiday meal. If your party is small, you can easily point out acceptable dishes. If your party is large, it may be helpful to mark foods as GF or Vegan using a tented name card/place card. Remember, your goal is to have something for everyone but not everything has to be for everyone! By following these three steps and making some easy adaptations to the traditional Holiday dinner, your guests will feel welcomed, special and included. I have highlighted my Warm Sweet Potato Lentil and Apple Salad Bowl. It is vegan and gluten-free. Each step of the recipe can be made in advance and assembled warm just before mealtime. Happy Holidays! Warm Sweet Potato, Lentil and Apple Salad Bowl 2017-12-07 13:25:36 Serves 4 Print Ingredients 1-1/2 tablespoons olive oil 2 pounds sweet potatoes peel and dice 1 small red onion, large dice 1 tablespoon fresh rosemary (or 1 teaspoon dried) Salt and pepper 8 ounces mushrooms (button or cremini), sliced 2 cloves minced garlic 2 stalks celery, sliced 4 small tart apples (Jonathon or Cortland), dice 1 cup cooked lentils 1 cup balsamic vinegar Instructions Preheat oven 425 degrees. Make balsamic glaze: place balsamic vinegar in a small saucepan and gently simmer for 20 to 30 minutes until the glaze is reduced by half, is thick and coats the back of a spoon (consistency of chocolate syrup). Set aside. Place potatoes and onions on baking sheet and toss with 1 tablespoon olive oil. Sprinkle with rosemary, salt and pepper. Roast high in oven for 20 minutes, until tender. Meanwhile, sauté mushrooms, garlic and celery in 1/2 tablespoon oil until mushrooms and celery are softened. Salt and pepper, to taste. Add apples and cook until just warm. Pour contents of sauté pan into a large bowl. Add roasted potatoes and lentils; stir to combine. Garnish with balsamic glaze. 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/