Author: bridgete

Categories
-appetizers Vegetarian

Spinach Artichoke Cups

  • Cooking spray1 
  • (10-oz.) package frozen spinach, defrosted and chopped1 c. 
  • canned artichoke hearts, drained and chopped4 oz. 
  • cream cheese, softened1/4 c. 
  • sour cream1 1/2 c. 
  • shredded mozzarella1/4 c. 
  • grated Parmesan2 
  • cloves garlic, minced
  • Kosher salt
  • Freshly ground black pepper1 
  • tube crescent dough
  1. Preheat oven to 375°. Grease a mini muffin tin with cooking spray. In a large bowl, combine spinach, artichokes, cream cheese, sour  cream, 1 cup mozzarella, Parmesan, and garlic. Season with salt and pepper. 
  2. On a lightly floured surface, roll out crescent dough, pinching seams together. Cut into 24 squares. Place squares into muffin tin slots and spoon 1 tablespoon of dip into the dough. Top with remaining mozzarella.
  3. Bake until pastry is golden and cheese is melted, about 15 minutes.
Categories
Soup Vegetarian

Potato-Leek Soup with Toasted Nuts and Seeds

  • 3 large leeks
  • 4 sprigs thyme
  • 2 sprigs rosemary
  • 2 bay leaves
  • ¼ cup (½ stick) unsalted butter
  • 3 celery stalks, chopped
  • Kosher salt, freshly ground pepper
  • 1 russet potato, peeled, chopped
  • 5 cups (or more) low-sodium chicken broth
  • ½ cup heavy cream
  • 1 tablespoon olive oil
  • ¼ cup almonds, chopped
  • 2 tablespoons raw sunflower seeds
  • 1 tablespoon coriander seeds, crushed
  • Pinch of sugar
  • ¼ cup crème fraîche

Step 1

Trim dark green leaves from leeks; discard all but 2. Tuck thyme, rosemary, and bay leaves inside leek leaves; tie closed with kitchen twine. Thinly slice light and pale-green parts of leeks.

Step 2

Heat butter in a large heavy pot over medium-high. Add celery and sliced leeks and season with salt and pepper. Cook, stirring, until leeks begin to soften, about 5 minutes. Reduce heat to medium-low, add herb bundle, cover pot, and cook, checking and stirring occasionally, until leeks and celery are very soft, 25–30 minutes (this long, slow cooking draws maximum flavor out of the vegetables). Increase heat to medium-high, add potato and 5 cups broth, and bring to a boil. Reduce heat and simmer, stirring occasionally, until potato is very tender, 10–15 minutes. Let cool slightly. Discard herb bundle and any herbs that may have fallen out while cooking.

Step 3

Working in batches, purée leek mixture in a blender until very smooth (make sure lid is slightly ajar to let steam escape; cover with a towel). Transfer to a large bowl or pitcher.

Step 4

Pour soup back into pot and add cream. Thin with broth, if needed. Taste and season with salt and pepper; keep warm.

Step 5

Heat oil in a small skillet over medium. Add almonds, sunflower seeds, and coriander seeds and sprinkle sugar over; cook, stirring, until nuts and seeds are golden, about 4 minutes. Transfer nuts to paper towels to drain; season with salt and pepper.

Step 6

Serve soup topped with crème fraîche and nut mixture.

Step 7

Do ahead: Soup and nut mixture can be made 4 days ahead. Let soup cool; cover and chill. Store nut mixture airtight at room temperature.

Categories
-appetizers -sides Vegetarian

Roasted Brussels Sprouts With Warm Honey Glaze

  • 1½lb. brussels sprouts, trimmed, halved
  • ¼cup extra-virgin olive oil
  • ½tsp. kosher salt, plus moreFreshly ground black pepper
  • ¼cup honey
  • ⅓cup sherry vinegar or red wine vinegar
  • ¾tsp. crushed red pepper flakes (optional)
  • 3Tbsp. unsalted butter
  • 3scallions, thinly sliced on a diagonal
  • 1tsp. finely grated lemon zest

Step 1

Place a rimmed baking sheet on bottom rack of oven; preheat to 450°. Toss brussels sprouts and oil in a large bowl; season with salt and black pepper.

Step 2

Carefully remove baking sheet from oven. Using tongs, arrange brussels cut side down on baking sheet. Roast brussels on bottom rack until softened and deeply browned, 20–25 minutes.

Step 3

Meanwhile, bring honey to a simmer in a small saucepan over medium-high heat. Reduce heat to medium-low and cook, stirring often, until honey is a deep amber color but not burnt (it will be foamy, that’s okay), 3–4 minutes.

Step 4

Remove from heat and add vinegar and red pepper flakes, if using, and whisk until sauce is smooth (it will bubble up quite aggressively when you add the vinegar before settling). Return saucepan to medium heat, add butter and ½ tsp. salt, and cook, whisking constantly, until glaze is glossy, bubbling, and slightly thickened, 3–4 minutes.

Step 5

Transfer brussels sprouts to a large bowl. Add glaze and scallions and toss to combine. Transfer to a platter and top with lemon zest.

Categories
-appetizers Shrimp

Shrimp Cocktail

  • Ice
  • 6 c. water
  • 2 tbsp. kosher salt
  • 2 tbsp. granulated sugar
  • 1/2 small onion, peeled and halved
  • 1 tbsp. small bunch parsley, divided
  • 2 lemons, divided
  • 2 lb. shrimp, peeled and deveined

FOR THE COCKTAIL SAUCE

  • 1/2 c. mild chili sauce, such as Heinz
  • 1/2 c. ketchup
  • 1 tsp. lemon zest
  • 2 tbsp. fresh lemon juice
  • 1 tbsp. horseradish
  • 1 tsp. Worcestershire sauce
  • 2 dashes hot sauce, such as Tabasco
  • 1/4 tsp. celery salt

DIRECTIONS

  1. Fill a large bowl halfway with ice and add water to cover; set aside. Cut one lemon into wedges.
  2. In large pot combine 6 cups water, salt, sugar, onion, and 5 sprigs parsley. Halve and juice remaining lemon and add to pot. Bring to a boil, then turn off heat and add shrimp to pot. 
  3. Let sit until shrimp are pink and cooked through, about 3 minutes. Remove shrimp from the pot with a slotted spoon (or spider) into the bowl of ice.
  4. Make the cocktail sauce: In a small bowl, mix all ingredients until fully combined. 
  5. Serve shrimp with lemon wedges, cocktail sauce, and garnish with parsley. 
Categories
-sides Vegetarian

Horseradish Mashed Potatoes

  • 4 large russet potatoes, peeled and chopped 
  • Kosher salt 
  • 1/2 c butter, plus more for serving
  • 1/2 c. milk
  • 1 c sour cream
  • 3 tbsp. prepared horseradish
  • Freshly ground black pepper
  • Freshly chopped chives, for garnish
  1. In a large pot, cover potatoes with water and season with salt. Bring to a boil and cook until potatoes can be easily pierced with a fork, 16 to 18 minutes. Drain and return to pot. Use a potato masher to mash potatoes until smooth. 
  2. Meanwhile, in a small saucepan over medium heat, melt butter with milk until warm. Pour mixture over potatoes and stir until creamy. Stir in sour cream and horseradish then season with salt and pepper. Transfer potatoes to a serving bowl and top with a pat of butter. Season with more pepper and garnish with chives before serving.
Categories
Fish

Bok Choy and Salmon

  • 2 heads of baby bok choy, each cut lengthwise into 6 wedges
  • 4 salmon fillets
  • 2 tablespoons fresh orange juice
  • 1 green onion, thinly sliced
  • 1 tablespoon hoisin sauce (soy sauce, peanut butter, honey, vinegar, sesame oil, garlic, miso paste, black pepper)
  • 1 teaspoon minced peeled fresh ginger
  • 1/2 teaspoon finely grated orange peel
  • 3/4 teaspoon cracked coriander seeds
  • 1/4 cup fresh parsley leaves

Step 1

Preheat oven to 220c (425°F).

Form bed of bok choy in center of each of two 12-inch square pieces of foil. Top bok choy with fish.

Mix orange juice, green onion, hoisin, ginger, and orange peel in small bowl. Spoon mixture over fish, dividing equally.

Sprinkle with salt and coriander. Top with parsley. Fold up foil sides and pinch tightly to seal above fish and at both ends of packets, enclosing contents completely.

Place packets on baking sheet. Bake until fish is just opaque in center, 12 to 14 minutes. Transfer packets to plates and serve.

Categories
Soup Vegetarian

Egg Drop Ginger Soup

  • 5 cups stock
  • 1 tbsp. finely grated ginger
  • 1 1⁄2 tsp. kosher salt, plus more to taste
  • 1 1⁄2 tbsp. cornstarch
  • 1 tbsp. soy sauce
  • 1 tbsp. toasted sesame oil
  • 3 eggs
  • 2 cups (56 grams) baby spinach
  • 1 1⁄2 cups cooked, shelled edamame
  • 4 scallions, thinly sliced

Instructions

  1. Bring stock, ginger, and 1 tsp. salt to a boil in a 4-qt. saucepan.
  2. Stir cornstarch and soy sauce in a bowl until smooth; whisk into stock, cook until slightly thickened, 1–2 minutes, and remove from heat.
  3. Whisk remaining salt, the sesame oil, and eggs in a bowl. While gently whisking broth, slowly add egg mixture to scatter eggs as they cook.
  4. Stir in spinach and edamame until spinach is wilted, about 1 minute; season with salt.
  5. Divide soup between four bowls; top with scallions.
Categories
-appetizers Vegetarian

Sun Dried Tomato Egg cups

  • 10 large eggs
  • 1 teaspoons sea salt
  • 1/4 teaspoon black pepper
  • 1/3 cup sun dried tomatoes chopped
  • 3/4 cup spinach chopped
  • 1/4 cup fresh basil chopped
  • 1 cup Parmesan cheese grated

Instructions

Preheat oven to 200c (400 F).

Get a 12 count muffin tin, and grease generously. Set aside.

In a large mixing bowl, crack in eggs and whisk together with salt and black pepper.

Add in all other ingredients

Divide evenly into muffin tins filling 2/3 full. Top with additional parmesan cheese.

Bake in preheated oven for 12-15 minutes, or until set.

Categories
Fish

Cod With Scallion-Sesame Butter

  • Cod fillets
  • Kosher salt
  • 2 Tbsp. cornstarch or all-purpose flour
  • 6 Tbsp. extra-virgin olive oil, divided 2 for cooking and 4 for topping
  • 1 bunch scallions, thinly sliced
  • 4 Tbsp. unsalted butter
  • 1 tsp. toasted sesame oil
  • 1 inch piece ginger, peeled, finely chopped
  • 2 garlic cloves, thinly sliced

Step 1

Pat fish dry with paper towels; season with salt.

Sprinkle one side with an even layer of cornstarch; brush off excess.

Heat 2 Tbsp. olive oil in a large nonstick skillet over medium-high.

Lay fish, cornstarch side down, in skillet and cook, shaking pan occasionally, until golden, crisp, and opaque around the edges, 6–8 minutes.

Turn fish over and cook just until fillets are cooked through and flake easily with a fork, 1–2 minutes.

Step 2

Meanwhile, place scallions in a medium heatproof bowl.

Combine butter, sesame oil, ginger, garlic, and remaining 4 Tbsp. olive oil in a medium saucepan over medium heat.

Cook until butter begins to foam and garlic turns light golden, about 4 minutes.

Pour over scallions, stirring to wilt. Let cool 1 minute, then season with salt.

Step 3

Serve fish with scallion-sesame butter spooned over.

Categories
Vegetarian

Vegetarian Chili

  • 2 oranges
  • 2 tablespoons olive oil
  • 2 cups chopped onions
  • 4 garlic cloves, pressed
  • 4 teaspoons chili powder
  • 4 teaspoons ground cumin
  • 2 teaspoons ground cinnamon
  • 3 440gr (15.5-ounce) cans seasoned black beans, drained
  • 2 440gr (15.5-ounce) cans diced tomatoes in juice
  • Hot pepper sauce
  • Sour cream or plain yogurt
  • Chopped fresh parsley

Preparation

Step 1

Grate enough orange peel to measure 1 1/2 teaspoons.

Juice oranges.

Heat oil in heavy large saucepan over medium-high heat. Add onions; sauté 5 minutes.

Mix in garlic and spices.

Add beans, tomatoes, and half of orange juice.

Simmer over medium heat until heated through and flavors blend, stirring often, about 15 minutes.

Mix in orange peel and remaining orange juice. Season to taste with hot sauce, salt, and pepper.

Ladle chili into bowls. Top with sour cream and parsley. Pass extra hot sauce alongside.