Monday, October 31, 2011

chickpea galette of kitchen! kitchen!

Chickpea Galette of Vegetables
Butternut squash, mushroms, and baby spinach with
egg topping and a sprinkling of shredded cheese.
Galette, is a French word of any sort of flat, round cake batter or pancake.
It could be sweet or savory.
This is a savory version of such, what I call a chickpea galette of vegetables.
Great also with ham, bacon and cheese or just about anything
you can think of.
For galette batter:
1-1/4 cup of chickpea flour
1-1/4 cups of water
1 egg - beaten
Pinch of salt
In a medium bowl, mix the flour, salt, egg and gradually add the water. Stir vigorously, breaking up any lumps until you have a smooth liquid. (A bit thicker in consistency as the heavy cream). Refrigerate while you are doing the veges.
For Vegetables: (you may use ham, bacon, etc.)
1-2 cups of butternut squash cubed
1 pint of sliced mushrooms
1 sm. onion diced
1 clove garlic finely chopped
1 cup shredded cheese (Swiss cheese, Fontina or Monterey Jack )
A pinch of cumin powder and cardamon powder
In a hot pan, with olive oil sautee the garlic and onions until translucent; add the spices and the butternut squash stir and cover for 5 minutes. Add the mushrooms and cover until cooked. Add the baby spinach last and stir until welted. Let cool.

Heat a large non-stick skillet over medium -high heat and brush with olive oil or butter (just for a bit of confidence). Ladle about 2 spoonfuls of batter into the center of the pan and tilt it so that the mixture spreads easily on the hot pan, shaking it a bit. The batter should just be right- not too thin and not too thick to hold the vegetable fillings. Cook the galette for about 2 minutes until the edges looks a bit dry and flip to cook the other side. Continue cooking until you have used up all the batter, You should have about 5 crepes (and 3-4 misshapen crepes and thumbs up for trying).
On the same non- stick pan - melt a pat of butter or a tsp. of olive oil in the skillet and heat the galette; scatter some shredded cheese around the galette, add 2 tbsp. of the vegetables spreading it around the center, crack an egg over the vegetables and gently fold each side of the galette so that the filling is sealed in. Sprinkle the rest of the cheese. Cover with a lid until the egg is cooked to your liking. Sprinkle with freshly ground pepper.

Monday, October 24, 2011

avocado cheese kitchen! kitchen!

A gloriously fresh avocado salad on a crisp cheese tartlets.
Simply delicious!

This dish is very simple to make. All you need is time and patience, just like everything else we do in life. This might sound weird to some, but while I was making the crisps, it actually relaxed me. This is how these tartlets came into focus. I was making some cheese crisps on Sunday as munchies (my son loves them), and I was feeling very relax and comptemplative, (who else would be feeling relaxed while in front of a stove making the cheese crisps, but myself)! So I was thinking, " hmmm, what else could I do with this cheese crisps - then the "aha"! So, here goes my "aha" cheese tartlets.

Cheese Tartlets:
"Time and Patience"
1 to 1-1/2 cups of shredded swiss cheese (I combined 3 different swiss cheeses - this is great way to get rid of your little pieces of  leftover cheeses).
1/4 cup of shredded parmessan (or romano pecorino)
*Use the 1/2 measuring cup or 1/4 cup to shape the crisps and keep this on the "ready"*
Combine the 2 cheeses in a bowl. (You need the parmessan- this is a slow melting cheese and if you only use swiss cheese you might as well be doing a fondue instead of crisps).
Small non- stick pan heated - (do one crisp at a time - this is where your patience comes in handy).
Slowly scatter about 1 tbsp. of the shredded cheese onto the pan and if some pieces stray away, coach it back to the group and don't worry about the shape. Wait until the sides start to color then slowly with a thin spatula, loosen the sides by scraping it slowly until you get to the middle and flip it on one side; count to 15- take it out and immediately- place it in the cup to shape (be careful because it's hot). You need to do this while it is still hot, (once it cools and you will not be able to shape it). As soon as it takes the shape of the cup - it cools immediately, and you can take it out and set aside so you could do the next one. This is where your "time and patience" comes in real handy.

Very Easy Avocado Salad: (for 6 tartlets) your patience is not needed here just a bit of your time.
1 ripe avocado diced
1/2 lime juice
8-10 cherry tomatoes  diced
1 diced shallots
2 tbsp. minced cilantro
2 tbsp. plain greek yogurt
1 tbsp. mayonnaise
Pinch of salt
Pinch of cayenne pepper
1 small clove of garlic pounded to a paste
Combine all of the above in a bowl and toss
Fill each cheese tartlets with the avocado salad and watch your guests devour them.
You'll be glad you haven't lost your "patience" - and if you did you can always command it back!

Wednesday, October 19, 2011

hashed vegetables and steamed kitchen! kitchen!

Steamed branzini fillets with hashed vegetables
An absolutely light, satisfying, and delcicious
meal......and's healthy too!

A Side Dish Of Hashed Vegetables
that you would love to make over and over!
Everytime I go to Wholefoods supermarket, I always fall victim to their farm raised Norwegian salmon for my gravlax and their branzine. All lined up behind the glass "sneeze" divider fresh as a daisy! So, this time I had my branzine cleaned and cut into fillets. By the way, I don't mind falling victim to these gorgeous items.

For the Hashed Vegetables - follow the recipe on previous posting of ratatouille, except cut the vegetables into small cubes and cooked for 10-15 minutes until completely tender and all the juices are absorbed.

Branzine Fillet:
Season with salt and pepper and a squeeze of half a lemon.
Line your oven proof pan with (3-4) stalks of cleaned scallions/green onions, and a handful of dill; sprinkle a little salt; pour in 2 tablepoons of white wine; stock or water (this will serve to steam the fish) and lay the fillets on top, completely cover with foil and bake for 15-20 minutes at 350F until the fish is cooked. (You could do this on a steamer as well). Sprinkle with balsamic reduction..(optional)

For Balsamic Reduction:
1/2 cup of good balsamic vinegar in a sauce pan and reduce on a medium to low heat stirring every now and then until it has the consistency of heavy cream......or simply buy a bottle of balsamic reduction.

Tuesday, October 18, 2011

chickpea flour....loving it! kitchen! kitchen!

I love my chickpea flour.
A zucchini and sweet red pepper frittata... just like
a quiche.

My east meets west frittata of zucchini & sweet red peppers
with tahini sauce.
I've fallen for my chickpea flour head over heels! A staple ingredient in Indian, Pakistani and Bangladeshi dishes; and just as widely used in Italian and French cuisine. The flour contains a high proportion of carbohydrates but no gluten.....with quite a high proportion of protein.
Recipe serves 6-8
6 med. eggs or 4 large ones
1/4 cup heavy cream
2 Large zucchinis sliced to about 1/8 inch or just sliced thinly and evenly
1 large roasted yellow or red pepper (skin removed and roughly chopped)
1/2 cup chopped flat leaf parsley
minced fresh thyme or oregano
1 cup of shredded swiss or montery jack cheese
Kosher salt/freshly ground black pepper
1 tsp. of pepperoncino (dried red pepper flakes) --Optional
2 tbsp. olive oil/grape oil
Sautee the zucchinis in a large pan until soft; add the red peppers and season with salt and pepper.
Let cool.
In a separate bowl - break 6 small eggs; 1/4 cup heavy creame; a pinch of salt, add minced thyme and 2-1/3 cups of CHICKPEA FLOUR whisk until well incorporated and has a smooth like consistency. Refrigerate.
Heat up a large cast iron pan brushing the pan thoroughly including the sides with 1 tbsp. of olive oil. Lower the heat and pour about 1/3 of the batter onto the pan; spread the sauteed vegetables on top; sprinkle the shredded cheese; chopped parsley and pour the rest of the batter and bake in a preheated 350 F oven for about 20-30 minutes until golden brown.
Serve with tahini sauce ( google for Tahini sauce recipe)
Best served at room temperature or slightly warmed.

Sunday, October 16, 2011

apple cake & maple tarts & quiches for kitchen! kitchen!

Abegail's apple harvest ... an apple cake with maple walnut glaze.
A perfect dessert when the weather starts to get nippy!
Apple picking, the changing color of the trees,
pumpkins and goblins! Fall is here!
Freshly baked with the freshest of apples make this a delicious
and mouth watering dessert.

Special order only at: TARTS & QUICHES

Wednesday, October 12, 2011

clear soup... just that!! kitchen!

A clear soup of mini turkey meatballs
Seasoned with slices of ginger, garlic, a few slices of
red pepper for heat, and scallions. Don't forget to
garnish with basil leaves to add freshness to the soup.
I was feeling quite under the weather last Friday with a sore, dry and scratchy throat that seem to signal a flu. I just want to curl up in bed and sleep it off. Not so fast missey! A package of Jennie-O turkey burger patty sat in the refrigerator daring me to do something about it. My son, Jens normally has a package of this brand just in case he has to do the cooking himself, which is usually a turkey cheese burger. Well, I decided to make a clear soup out of just 1 patty
It turned out to be very light, satisfying, and delicious. So I extended this kind of soup for the Saturday and Sunday dinner for myself to indulge in and soothe my sore throat as well. Paired with a toasted buttered baguette is perfection.

Serves 1
4 oz. Jennie-O turkey patty rounded into miniature balls (yields about 8-9 pieces)
1 tbsp. fresh ginger cut thinly (to soothe my scratchy throat)
1 clove garlic cut thinly
1 scallion chopped
1/4 of red chili cut into rounds (add more if you want more heat) or do not add at all.
Basil for garnish
Tamari soy sauce (optional)
In a small pot add 2 cups of water or unsalted chicken stock; add the ginger, garlic, and chili. Let boil and add the turkey meatballs. Scoop out the "scum" on the side; add a pinch of salt and let simmer for 10-15 minutes. Add the scallions and transfer to a bowl - add a teaspoon of Tamari soy sauce and garnish with basil. ( you may season this according to your taste).
This is a make me feel good soup any time!

Tuesday, October 11, 2011

stuffed eggplant ....from ordinary to kitchen! kitchen!

Stuffed Eggplant
Simple ingredients and making it into something extra-ordinary and
delicious to be enjoyed by your family.
Stuffed with sweet onions-frangranced by cardamon pods and garam masala.
This could be served as an appetizer or a side dish.
 Perfect for the breaded turkey scallopini I made for dinner.
 For breaded scallopini (see previous posting on breaded chicken)

Stuffed Eggplant:

2-4 medium firm eggplants
1- 2 large sweet onions - sliced thinly
4 cardamon pods smashed
1 tsp. garam masala
1 to 1-1/2 tsp. of middle eastern paprika (or whatever paprika you have in your cupboard)
1 tsp. amazing dry rub for seasoning (see previous posting) or use kosher salt and pepper
2-4 tbsp. olive oil

Sautee the onions in a well heated pan with olive oil. Season with amazing dry rub stir; add the cardamon pods, garam masala, and paprika. Stirring until well blended. Simmer on medium low until onions are carmelized and real soft. While you are cooling the onions; sprinkle some olive oil to the eggplants and with a sharp paring knife, make a long slit and scoop out some of the meat - just deep enough to stuff the onions in. Sprinkle more paprika on top add and bake/roast @350F for 1 hr. and 10 minutes until eggplant is fully cooked. (roasting time will be less if you are using smaller eggplants).

There is nothing like making something extra-ordinary out of the ordinary. The simple eggplant becomes simply delicious!

Sunday, October 9, 2011

chicken scallopini with salsa kitchen! kitchen!

Happy Chicken breast with cilantro salsa verde.
This dish is sooooo....easy to prepare and incredibly delicious and satisfying.
I call this a "multi-function - no brainer - make me skinny" chicken dish. You could slice it up to make a wrap; as a sandwich; over pasta or simply served with boiled baby potatoes and green salad. It's a happy dish!!!

Season with 2 tbsp. reduce fat buttermilk; Amazing dry rub and slather some salsa verde on the chicken breast; bake at a preheated 375 F oven for 15-20 minutes until chicken is done. Switch your broiler on to high to brown the top for 5-8 minutes. Transfer on a serving platter and slather more of the cilantro salsa verde (see previous posting) on top and serve. Now, wasn't that easy???? And if you're watching your calorie count ...this is even more amazing!!!! ...but who's counting!!!!

your calorie guideline:
Cilantro salsa verde about 34 cal/1 tbsp.
Chicken breast (boneless) 49 cal per oz.
2 tbsp. reduced fat buttermilk 32 cal/2 tbsp.

Monday, October 3, 2011

Pan seared sirloin kitchen! kitchen!

Pan seared sirloin steak and cannellini bean salad
I made this over the weekend for our Saturday dinner.
Cannellini salad with sweet cherry tomatoes, mozzarella cheese,
capers and basil was such a success that I had to do
another one for our Sunday dinner.
To me both were paired accidentally and to the delight of the family.
Sometimes, if you don't think too hard of what to cook, it's more often than not
you'll get one of those "aha" moments.
I needed something light to go with the pan seared steak, so I figured why not
a bean salad? And to my delight, a can of cannellini beans stood out in my pantry.
I always have a constant supply of different kinds of cheeses including mozzarella
and my sweet cherry tomatoes from Samaha's farm. A jar of capers stands guard
in my fridge always to the rescue.

Serves (1)

1 piece of sirloin steak (or any of your favorite cut)
Season well with the amazing dry rub (see previous posting)
Heat a non-stick pan with a little olive and a bit of butter - sear one side for about 5 minutes and the other side for about 4 minutes to desired doneness (for well done about 7 -8 minutes on each side). Don't forget to sear the 4 ends for 50 seconds each to brown. Set aside on a platter and cover with foil let the juice re-circulate in the meat for at least 5 minutes.

Cannellini Bean Salad:
1 can of 15 oz. cannellini beans - rinse with cold water and drain completely
1 small red onion sliced thinly in rounds
1/2 of the mozzarella cheese cut in small cubes
1 quart of sweet cherry tomatoes rinse and dried
2 tablespoons of capers
Combine everything in a large bowl
Add 1-2 tablespoon of extra virgin olive oil and toss
Season with a dash of salt and some white pepper
Granish with a scattering of chopped basil

Sunday, October 2, 2011

Abby's picking! ktichen!

One of the signs of fall is the start of apple picking.
The sky is a bit cloudy with a threat of rain seem to be a perfect day
for my niece, Abegail and her friends to go apple picking.
These looks so luscious and just waiting to be eaten,
or made into pies or just about anything you can think of.
They are so crisps and delicious with a hint of tartness
 perfect for salads, and for baking. Or simply bite into one of these..
Now, I think I understand why Eve could not resist the temptation!!!!!
An apple cake would be perfect !
A posting of the apple cake to follow soon.

Saturday, October 1, 2011

Perfection..yet so kitchen! kitchen!

A branzino fillet browned in butter & olive oil
snugly cushioned by a dollop of ratatouille
and served with browned roasted baby potatoes.
Perfection.. yet so simple at
kitchen! kitchen!
(Serves 1)

1 fillet of branzino at your fish monger or Wholefoods
* or use sea bass*
Season the fillet with amazing dry rub/or if you prefer salt and white pepper
*see previous posting of amazing dry rub*
A tbsp. of olive oil/and a bit of butter
2 Medium size golden potatoes quartered  (see previous posting of roasted potatoes).
In a non-stick pan heat the olive oil and butter;  gently drop the fillet skin side down until the sides start to brown and gently flip and cook until done - about 2-3 minutes on each side.
Serve with roasted potatoes and ratatouille and a scattering of basil.

Simplicity and perfection !!! that's all you need to enjoy the meal.