Showing posts with label #SundaySupper. Show all posts
Showing posts with label #SundaySupper. Show all posts

Sunday, March 19, 2017

Roasted Spring Vegetables #SundaySupper

A good roasting in a hot oven brings out the best in most vegetables. Theoretically a side dish, I love a plate of these for a vegetarian main course. When you add a garlicky dressing, your roasted spring vegetables can be elevated to center stage.



This week my Sunday Supper group is sharing easy spring recipes. Which puts me in mind of baby vegetables and spring lamb. Fortunately a nearby supermarket that always has a stock of baby veg so I picked up a selection. I ended up not using them all because my pan was full and if you want caramelized roasted spring vegetables, it is key not to crowd them in the pan.

If the baking pan is too full and there’s not room for air to move between the vegetables, they’ll just steam together and will not roast. Left behind were tiny bulbs of fennel and baby corn. Now I need to think of another recipe to make with those!

Ingredients
For the roasted vegetables:
7 oz or 200g each assorted baby vegetables
(I used small pickling onions, baby leeks, new carrots, baby zucchini and patty pan squash.)
1/4 cup or 60ml extra virgin olive oil

For the dressing:
Leftover oil from the vegetables
2 cloves garlic
2 tablespoons cloudy apple cider vinegar or your favorite good quality vinegar
1 teaspoon honey
Fine sea salt
Freshly ground black pepper

Method
Preheat your oven to 400°F or 200°C. I have a convection fan that I like to use for roasting as it circulates the heat more evenly. If you don’t, you can turn the oven up a few degrees to compensate.

Trim the vegetables of stems and scrub them clean. Since they are tiny, leave them whole. Pile them in a large mixing bowl.

Drizzle the olive oil over them and toss to coat. Sprinkle on some fine sea salt and give the veggies a couple of good grinds of black pepper. Toss to disperse the salt and pepper. You can use salad spoons but clean hands work the best. Plus, you are going to use your hands in the next step so might as well get them dirty. 



One by one, transfer the vegetables to a large baking pan, spacing them evenly. 

Put the vegetables in the oven to roast for 30-35 minutes or until they are golden and possibly a little charred in places.

There will be seasoned oil left in the bowl. We are going to use it for the dressing.

Grate or mince the garlic cloves into the oil. 



Add in the vinegar and honey and whisk to combine. Add another good pinch of salt and more freshly ground black pepper. Set aside. 



When the roasted spring vegetables are ready, remove them from the oven and scrape them and any sticky bits from the pan into the bowl with the dressing while they are still hot. 



Toss or stir to coat the vegetables with the dressing. Serve warm or at room temperature. 


Enjoy!

As I mentioned, this week our Sunday Supper tastemakers are sharing easy spring recipes. Check out this fabulous link list. Many thanks to our host, Anne of Simple and Savory and our event manager, Cricket of Cricket’s Confection.

Breakfast

Main Courses

Veggies and Sides

Pastas

Seafood

Cakes, Pies, and Sweets

Cookies and Bars

Sunday Supper MovementJoin the #SundaySupper conversation on Twitter every Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat.
To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.
Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

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Roasted Spring Vegetables - www.foodlustpeoplelove.com

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Sunday, March 12, 2017

Soy Glazed Sugar Snap Peas #SundaySupper

A favorite at our house, these soy glazed sugar snap peas are quick and tasty, the perfect side dish when time is short.


We eat these every week or two as a side dish with pan-fried salmon and these fresh bright crunchy green peas go perfectly with that tender, rich fish. But I’ve got to tell you that these are so tasty you can even set them out as an appetizer, kind of like the fried Padrón peppers so popular at tapas bars.

Sometimes I add cherry tomatoes or those little fresh baby corn on the cobs often used in Asian cooking, or even some chopped carrot, depending on what’s in the vegetable drawer. Of course, the soy glazed sugar snap peas are perfect on their own as well.

Ingredients
1 lb or 450g sugar snap peas
2 cloves garlic
2 teaspoons toasted sesame oil
2 tablespoons soy sauce
8 oz or 226g baby roma or grape tomatoes

Method
Remove the strings from the sugar snap peas by bending the stem end and pulling gently so the strings on both sides peel off. Discard the strings.



Mince your garlic finely.

In a large frying pan, drizzle in the sesame oil and add the sugar snap peas. Cook over a high heat for about 3-4 minutes, tossing or stirring the peas to coat them with the oil. They should start browning in spots.

Add the minced garlic and soy sauce to the pan. Turn the heat down to medium high and continue cooking until the soy sauce has almost all evaporated, tossing the peas or stirring them frequently.



Add in the baby roma tomatoes and cook for a further 5 minutes or until the tomatoes are just toasted and the sugar snap peas are cooked but still crunchy. Stir or toss frequently to prevent them from scorching on only one side. A little all over scorching adds flavor.



Enjoy!



This week my Sunday Supper group is sharing healthy green recipes for St. Patrick’s Day, but really, from the looks of the list, I could eat these all year round!

Best Breakfasts

Must Make Main Dishes

Scrumptious Salads

Stunning Sides

Dreamy Desserts

Sunday Supper MovementJoin the #SundaySupper conversation on Twitter every Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7 p.m. ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat.

To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

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A favorite at our house, these soy glazed sugar snap peas are quick and tasty, the perfect side dish when time is short. #SundaySupper
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Sunday, February 5, 2017

Peppadew Trout en Croûte #SundaySupper

Peppadew Trout en Croûte looks fancy but it’s actually very easy, especially if you start with store-bought already rolled puff pastry. Peppadew peppers and garlic add a lovely fresh flavor that complements the richness of the trout and the flaky pastry.

Peppadew Trout en Croûte: Peppadew peppers and garlic add a lovely fresh flavor that complements the richness of the trout and the pastry. #SundaySupper


I went through a phase a few years ago where I fell in love with ready rolled puff pastry and used it to make so many things. It’s such a versatile ingredient that my freezer is rarely without a package. Whatever simple dish you want to fancy up can be kicked up several notches by the addition of some puff pastry, baked till flakey and golden. When the French wrap something in puff pastry, they call it en croûte – literally, in crust - which immediately makes it sound fancy too.

This week my Sunday Supper group is sharing easy dinners for two ahead of Valentine’s Day, with more than 30 meals you can make at home to celebrate. Individual peppadew trout en croûte is my contribution.

If you can't find trout, salmon is a great substitute.

Ingredients
2 trimmed trout steaks about 5 1/3 oz or 150g each (See note below.)
Salt
Pepper
8-9 peppers or 25g Peppadew peppers, drained
1 small clove garlic
13 1/4 oz or 375g sheet pre-rolled puff pastry (See note below.)

Method
Preheat oven to 400°F or 200°C. Line a baking pan with parchment. Pound the peppers and garlic together with a mortar and pestle or blend in a small food processor, till they form a thick paste.

To prepare the trout steaks, skin them and trim the thin side so that you are left with two thick steaks. Remove the pin bones with needle-nose pliers, if this has not already been done. (See note below for a quick, fresh appetizer recipe, using the trimmed bits.)



Season the trout steaks with salt and pepper. Fry the trout skin until crispy in a non-stick skillet. Remove to a piece of paper towel to drain and sprinkle with a little salt. These are the cook's treat and we fight over them at our house, but they also leave behind just enough oil for the next step.

Over a very high heat, brown both sides of the trout for about 1 minute on each side in that same pan. Remove from heat to a cool plate and leave to cool.



Unroll the puff pastry and trim all around the edges with a sharp knife, then cut it half. Place one trout steak on each half and top them with the Peppadew garlic paste.



Fold the first side of the puff pastry over the trout. Fold the second side up to the middle of the trout and make a little fold in the end of the puff pastry.

Gently press down on the puff pastry and remove all the air from inside, sealing the puff pastry on each side. Use the tines of a fork to seal the sides and a sharp knife to trim the excess off of the puff pastry. Decorate with some of the puff pastry scraps, if desired.

Left - ready to bake. Right - still needs trimming and decorating. 




Bake for about 15-17 minutes or until the puff pastry is golden brown, in the preheated oven.




Note: For a quick starter, toss some sliced purple onion with a couple of tablespoons fresh lime juice. Cut the trimmed pieces of trout into thin strips and add them to the sliced onion with a little cilantro, salt, black pepper. Stir well and refrigerate till ready to serve. For a quick and easy dessert, the puff pastry scraps can be baked in the oven once the trout comes out, sprinkled with sugar and cinnamon. Serve alongside some sweet strawberries. 

Remove the Peppadew trout en croûte from the oven and allow to rest for 5-7 minutes before serving with a salad or fresh steamed broccolini to complete your dinner for two.

Peppadew Trout en Croûte: Peppadew peppers and garlic add a lovely fresh flavor that complements the richness of the trout and the pastry. #SundaySupper


Enjoy!

Do you like to go out to eat for Valentine’s Day or stay in for a special meal? If you choose the latter, Sunday Supper’s got you covered this week! Many thanks to Candace from Authentically Candace, our host, and Cricket of Cricket's Confections for managing this event!

Chicken Recipes

Pasta Recipes

Pork Recipes

Red Meat Recipes

Seafood Recipes

Veggie Recipes

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat.
To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.
Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

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Food Lust People Love - Peppadew Trout en Croûte: Peppadew peppers and garlic add a lovely fresh flavor that complements the richness of the trout and the pastry. #SundaySupper

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Sunday, January 8, 2017

Baked Kibbeh with Yogurt Sauce #SundaySupper

Lean beef seasoned with mint, onion, cumin and allspice is mixed with bulgur wheat then baked in small balls till golden. Perfect for dipping in garlicky yogurt sauce. If you have a large iron skillet or another heavy baking pan, baked kibbeh gives you all the flavor and crunch of traditional kibbeh, without the oiliness of deep-frying. These can be served with sandwich fixings or simply with the yogurt sauce for dipping.



Searching for kibbeh recipes, it’s easy to get overwhelmed by the many varieties and options. Lamb is typical, but beef is a close second. Sometimes the bulgur wheat is mixed throughout the meat, as in my recipe below, and sometimes it’s mixed just with part of the meat. In that case, the bulgur mixture is used as a filling with seasoned meat on the outside of the kibbeh. Most are deep-fried. The baked kibbeh is often made in one big piece, then cut apart into slices like pie. The deep-fried ones are made into elongated balls (like mine) or into patties.

As with many recipes that are claimed by various cultures and countries, everyone thinks theirs is the most authentic, the most traditional, the most like mom used to make, in a word, the best. Since I come from none of those cultures or countries, I can do what I want without fear of elderly relatives scolding me. So I make individual kibbeh and bake them.

The soaked bulgur wheat adds moisture to the kibbeh so you can use lean ground beef, making them an even healthier option.

Ingredients
For the kibbeh:
1/2 cup or 105g medium coarse bulgur
Leaves from a small bunch fresh mint, picked off and washed
1 medium onion, chopped
1 teaspoon ground cumin
1 teaspoon ground allspice
 1 teaspoon salt
1/2 teaspoon ground black pepper
1 1/4 lbs or 575g lean ground beef
3 tablespoons olive oil

For the yogurt sauce:
1 cup or 245g Greek plain yogurt
1 teaspoon lemon juice
1 clove garlic, minced
1 teaspoon minced fresh mint leaves
1/4 teaspoon salt

Optional to serve:
Yogurt sauce
Sliced tomatoes
Sliced cucumbers
Flat bread

Method
Pour the bulgur wheat in a big coffee mug. Pour enough boiling water to cover the bulgur by about one inch or 2cm. Cover the mug with a saucer and set aside until the water is absorbed. Fluff it with a fork into a large mixing bowl.

To make the yogurt sauce, add the lemon juice, garlic, mint and salt to the yogurt. Mix well and refrigerate. This is best done early in the process to allow time for the flavors to meld and develop.



Use a food processor to mince the mint leaves with the chopped onion.



Preheat your oven to 410°F or 210°C with a large iron skillet or heavy baking pan inside.

Add the mint and onion to the bulgur, along with the cumin, allspice, salt and black pepper. Mix well.



Tip in the lean ground beef. Use your clean hands to mix and knead the seasoned bulgur into the beef.



Wet your hands and form the mixture into 20 balls, slightly fatter in the center and kind of pointy on the ends, like an American football. Keep wetting your hands to keep the meat from sticking to them.



Once the oven is preheated, remove the iron skillet and pour in half of the olive oil. Put the kibbeh in the skillet and put it back in the oven.


Set your timer for 18 minutes. When it rings, take the skillet out and drizzle the rest of the olive oil over the kibbeh. Put it back in the oven and turn the dial from bake to broil (or grill, for my British readers). To clarify, turn your oven's upper element on so the top of the kibbeh will brown.

Keep an eye on it and remove the kibbeh from the oven when it’s golden, about 5-7 minutes.



Serve with the yogurt sauce to dip. You can also set out flatbread, sliced tomatoes and sliced cucumber for those who would like to build a small sandwich. This makes a great appetizer or starter at a cocktail party.

Enjoy!



Today is National Sunday Supper Day – the second Sunday of January! We should be eating cake to celebrate but since we love you all so much, we decided that we wouldn’t sabotage your (and our own!) efforts to eat more nutritious meals in the New Year. Instead, we are bringing you lots of lean beef recipes! Many thanks to our host today, Sarah of The Chef Next Door and our event manager Cricket of Cricket’s Confections for their behind the scenes work.

Check out all the lovely lean beef recipes we are sharing!

Appetizers, Soups, and Salads

Ground Beef Recipes

Mains

Sandwiches and Wraps

Steaks

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.
  Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

And sign up for our newsletter to get great recipes delivered right to your inbox every Thursday!

newsletter sign up #SundaySupper

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Baked Kibbeh: Lean beef seasoned with mint, onion, cumin and allspice is mixed with bulgur wheat then baked in small balls till golden. Perfect for dipping in garlicky yogurt sauce. #SundaySupper

Sunday, January 1, 2017

Arroz con Coco y Lentejas – Coconut Rice with Lentils #SundaySupper

Arroz con Coco y Lentejas or Coconut Rice with Lentils is a traditional Colombian side dish seasoned with colorful bell peppers, onion, garlic, ginger, cumin and cilantro. It makes an excellent vegetarian Sunday Supper main dish.



I love to cook but one of the most challenging parts of  making dinner every day is deciding what to make. I am always on the lookout for inspiration. Many a time I’ve been in my local grocery store, perusing the fresh vegetables or meat counter and a helpful employee asks if he or she could help me. “I’m just waiting for something to jump out and say ‘Dinner!’ ” I reply.

Both of our daughters are home for the holidays, one with a boyfriend who loves to cook in tow, so I’ve had a lot of help both in the kitchen and in the “what to cook for dinner/blog” department. As I mention in my post today over on the Sunday Supper Movement website, we were brainstorming recipes for this Easy Supper Recipes event. They had a lot of great suggestions for which I was most grateful. We finally narrowed it down to the Chicken Scarpariello and the Arroz con Coco y Lentejas, both relatively simple but full of flavor.

Let me say this about the rice, despite two cans of coconut milk, it is just a hint coconutty. I can tell you for certain that both dishes will be making repeat appearances on our Sunday Supper table.

The Arroz con Coco y Lentejas was adapted from this recipe on SouthAmericanFood.com

Ingredients
4 tablespoons olive oil
2 medium onions, chopped, 240g or a scant 2 cups
1 red bell pepper, seeded and diced
1 green bell pepper, seeded and diced
4 cloves garlic, minced
1 small knob fresh ginger, minced
1-2 small hot red chilies, minced - optional
1 medium bunch fresh cilantro, stems chopped finely, leaves chopped roughly
2 tablespoons tomato paste
2 teaspoons ground cumin
2 cups or 395g lentils
3 – 3 1/2 cups vegetable stock
2 cups or 375g long grain rice (I use an extra long grain Indian Basmati.)
1 teaspoon salt or to taste
2 cans (13.5 oz or 400ml each) coconut milk (This is 3 1/3 cups.)

Method
Drizzle the oil in a large deep skillet with a tight-fitting lid. Sauté the onions in the oil over a medium high heat, stirring frequently, until they turn translucent and start to color.

Add in the peppers and finely chopped cilantro stems and sauté for about five minutes, stirring often until they start to soften.



Add the garlic, ginger, cumin, tomato paste and minced chilies, if using. Stir well to combine and cook for a minute or two.

Pretend you see cumin here. I did put it in, but after the photo.


Add the lentils and three cups of the vegetable stock. Stir well.




Put the lid on the pot and turn the heat down to a medium simmer. Cook for about 30 minutes or until the lentils are just about cooked.

Add the rice, the teaspoon of salt and the two cans of coconut milk. Stir well and put the tight-fitting lid back on. Turn the heat down to a low simmer and set a timer for 20 minutes. Do not open the pot until it rings.



When the 20 minutes are up, remove the lid and give the mixture a stir. Taste some of the rice grains. If they are still slightly undercooked, add in more of the stock, replace the cover and cook for a further 5 minutes.

Turn the stove off and leave the pan covered for up to another 30 minutes.

When you are ready to serve, mix in most of the chopped cilantro leaves, then use a few for garnish.



Serve hot or warm.



Enjoy!

Today Sunday Supper is kicking off our second annual National Sunday Supper Month by sharing our favorite easy supper recipes. We'd like to encourage you to take the Sunday Supper pledge to eat together once a week, if you haven't already. There's a fun Instagram contest you can enter as well, with prizes! 

Many thanks to our host this week, Heather of Hezzi D's Books and Cooks and our event manager Cricket of Cricket's Confections for all of their behind the scenes work.

Check out all the lovely easy supper recipes we are sharing today.

Chicken Suppers

Pasta Suppers

Pork Suppers

Sheet Pan Suppers

Soup and Sandwich Suppers

Stove Top Suppers

Sunday Supper MovementJoin the #SundaySupper conversation on Twitter ever Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7 p.m. ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.
And sign up for our newsletter to get great recipes delivered right to your inbox every Thursday!

newsletter sign up #SundaySupper

Pin it!

Arroz con Coco y Lentejas or Coconut Rice with Lentils is a traditional Colombian side dish seasoned with colorful bell peppers, onion, garlic, ginger, cumin and cilantro. It makes an excellent vegetarian #SundaySupper main dish.



Sunday, December 18, 2016

Tuna Salad Stuffed Deviled Eggs #SundaySupper

Mix all the ingredients that make you love tuna salad with egg yolks and pile them in your egg whites to make tasty tuna salad deviled eggs. These are great for a party or a picnic.


For many of the years we lived in Malaysia I held multiple roles at the American Association of Malaysia or AAM. As publications director, I was a voting member of the board of governance for the organization and responsible for our three major publications, the A-Z Directory – a sort of Yellow Pages, the Selamat Datang – our resource book of cultural/educational information for newcomers, and our monthly magazine, the KL American. My other roles were editor of all three and webmaster for our website KLAmerican.com. Busy but productive times!

The board of directors met each month and since the meeting was often scheduled through lunchtime, we’d bring dishes to share. Once, early on, I brought some party sandwiches, the kind without crusts, cut into fancy triangles. The president of the board took her first bite, stopped short and said, “What did you put in your egg salad? Is that tuna?” My response was an incredulous look. “Egg salad? That’s tuna salad! Do you not put eggs in your tuna salad?”

Where I come from tuna salad always has chopped boiled eggs in it. But after an informal poll of the other board members, there seemed to be a cultural divide between northern and southern states. Up north, or so they told me, tuna salad does not have eggs. The funny thing is, they all loved my sandwiches and declared that from then on, they’d be adding eggs. Score one for the southern home team!

A couple of weeks ago I was home alone, busy working, and I decided to make some tuna salad for lunch. I put eggs on to boil. For once, they peeled beautifully. Much too beautifully to be chopped for tuna salad. That’s when the idea struck me. Tuna Salad Deviled Eggs! It’s tuna salad for the low carb crowd. And while those little triangle sandwiches are also great for parties, I have never returned from a potluck with even one deviled egg left on my plate. People love deviled eggs and that's a fact.

I am not a big believer in pickles or celery or other extraneous chopped things in my tuna salad, but if you are, feel free to make this your own by adding some. Sometimes I’ll put a little grated onion but that’s the limit for me. It’s a textural thing.

Ingredients
6 large eggs
1 can tuna chunks in water, drained (drained weight 4.25 oz or 120g)
6 tablespoons mayonnaise
1 tablespoon yellow mustard
Hot sauce, to taste – optional (in other kitchens, not in ours)

To garnish:
Slices of onion
Sprinkle of cayenne pepper or paprika

Method
Hard boil and peel six large eggs. Cut them in half.
Scoop the yolks out and into a small mixing bowl. Dry the whites with a paper towel and arrange them on a decorative platter.
Mash the yolks together with the tuna, mayonnaise, mustard and hot sauce of your choice, if using. I make my own habanero sauce which must go in any tuna, chicken or egg salad. (By the way, my chicken salad also has eggs, as does my potato salad. Just so you know.)


Spoon the tuna mixture into the egg whites. Garnish with some onion and a sprinkle of cayenne or paprika, if desired.


Enjoy!

Whether you are hosting your own holiday party or just need recipes for dishes to take along to a potluck holiday dinner, Sunday Supper is here to help. Many thanks to our host this week, Caroline of Caroline's Cooking and our event manager, Cricket of Cricket's Confections.

Appetizers

Beverages

Finger Foods

Mains

Desserts

Sunday Supper MovementJoin the #SundaySupper conversation on Twitter every Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7 p.m. ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat.

To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement. And sign up for our newsletter to get great recipes delivered right to your inbox every Thursday!

  newsletter sign up #SundaySupper 
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