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

Sunday, September 21, 2014

Cheesy Potato Chard Bake #SundaySupper


This casserole of potatoes, chard and two cheeses is a great vegetarian main course option. It’s deliciously rich so it’s very filling and, best of all, you can easily double or treble the ingredients to feed a crowd. Add a green salad, tomato salad or some grilled asparagus to round out the meal.

Last spring I was in Providence visiting my girls and, as usual, they invited their friends over for dinner. I miss a full house now that they are living away but those evenings make up for it a little bit. Such a delightful group of young people, almost all students or recent graduates of Rhode Island School of Design! We had taken advantage of the farmers’ market that morning and had a couple of big bunches of fresh chard and some locally made goat cheese in hand, so we adapted a recipe from Bountiful for creamed Swiss chard that is supposed to be served over baked potatoes, and made it into a casserole. It turned out gorgeously! One of the talented friends (Deborah V. Fulop!) who helped to cook the meal has promised to illustrate some of the steps, since we didn’t take many photos and as soon as she gets around to it, I’ll share that recipe. Right now Deb is busy designing jewelry but she also takes commissions for other illustration and design work.

Meanwhile, this version is much healthier, with no cream in sight. I did use a mix of feta and mozzarella that makes this just as fulfilling to eat.

This week, our Sunday Supper group is celebrating the official start of autumn in the northern hemisphere with cozy dishes that fit the season. As temperatures start to cool down and you are looking for comfort food, it doesn’t get more comforting, in my opinion, than something made with potatoes and melted cheese. Make sure you scroll on down to see all the beautiful seasonal recipes we have for you today and find out how to join Sunday Supper on our mission to get folks back around the family table.

Ingredients
3 1/2 oz or 100g (without the hard stems) Swiss chard or other local greens - Kale also works great!
1 lb 6 oz or 635g new potatoes
2 cloves garlic
About 4 1/2 oz or 125g feta (I like to use sheep's milk feta for stronger flavor.)
About 4 1/2 oz or 125g fresh mozzarella
Olive oil
Black pepper – freshly ground
Cayenne pepper or paprika- optional

Method
Preheat your oven to 350°F or 180°C.

Cut the new potatoes into chunks and chop your garlic. (If you can't find new potatoes, by all means, use regular ones but peel them first. I even peeled some of my new potatoes because they had some funny bits.)

Wash your Swiss chard or other greens really well and cut out and discard any hard middle stems. Chop the leaves roughly.

Slice the mozzarella and crumble the feta. Set aside.

In an ovenproof pan that is big enough to hold all of the potatoes, sauté the garlic with a good drizzle of olive oil. Add the potato chunks into the garlic pan and cook for a few minutes, stirring them around so they are coated with the olive oil. Drizzle in a little more olive oil, if the pan is too dry.



Add the Swiss chard, cover the pot and allow the chard to wilt.



Sprinkle everything with some generous grinds of fresh black pepper and stir the pot so that the chard and potatoes are evenly distributed.

Top with the crumbled feta and sliced mozzarella.



Sprinkle with a little bit of cayenne or paprika for color, if desired. Drizzle with olive oil.

Bake, uncovered, in your preheated oven until the potatoes are tender and the cheesy top is golden and bubbling. Mine took about 30 minutes.



Enjoy!

Many thanks to our host for this week’s Fabulous Fall Foods Sunday Supper, Coleen of The Redhead Baker and, her host mentor, Conni of The Foodie Army Wife. Is summer still hanging on where you live or are you ready to celebrate autumn with seasonal fruit and vegetables and warming dishes for cold nights?

Appetizers and Drinks
Soups, Stews, Chili, and Casserole
Salads and Side Dishes
Main Dishes
Desserts and Baked Goods



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 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.



*This is an Amazon affiliate link. I earn some small change if you buy through this link, at no extra cost to you.


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Sunday, September 7, 2014

Stuffed Red Kuri Squash #SundaySupper


Beautiful Kuri squash are perfect for stuffing and roasting. If you can’t find them though, a butternut or tender pumpkin would also work for this recipe made with spicy Italian sausage.

Last year I heard the news that a great new farmers’ market was set to open in Safa Park, a lovely green space not far from the coast here in Dubai. But weekend after weekend other plans got made (and brilliantly executed) and we never did seem to get to the park, until finally, in late May, it happened.

To the Market, finally!
Now the farmers’ market had gotten good press regularly since opening so I knew it had fabulous food trucks and loads of fresh vegetables. The gourmet butcher would be there along with folks with games for the children and shopping opportunities from select purveyors of sauces, baked goods, jams, all natural ice cream and many handmade crafts. So, as you can imagine, I was rubbing my hands together with glee as we made our way there. Due to a big construction project along one side of the park, the normal entrance had been changed so we circled the containing wall, looking for the right gate. Whew! Found it. And snagged the last parking place in the parking lot just outside! By this point, I was clutching my shopping bags and practically skipping through the gate, only to be brought up short by the sight of one lone booth with fresh vegetables. And that’s it. Turns out that the farmers’ market had closed for the summer the weekend before but the vegetable vendor, who is also the organizer, thought it would be a good idea to show up one last time, in case not everyone had gotten the word. Crestfallen does not even start to describe me. Fortunately, the vendor did have a decent selection of produce, including a few weird little round squashes with crook necks that I had never seen before. He didn’t know what they were called, beyond squash, but said that they were grown locally and were great when roasted. Sold!

My guy! Ooh, ooh, talking 'bout my guy! 


Do you have a farmers’ market near you? 
This year, when the sweltering heat has abated somewhat and sitting outdoors is no longer a health hazard, the farmers’ market will resume operations on 10 October at a different location in Zabeel Park and this time I’m going to try to get there long before next May. I know I have readers from around the world. I’m curious. When do your farmers’ markets open and close, if they aren’t year round?

Sunday Supper celebrates Squash Fest
This week our Sunday Supper group is celebrating squash with sweet and savory dishes, designed to show off our, and I hope some of your, favorites in the Cucurbita family. Many thanks to Alice of A Mama, Baby & Shar-pei in the Kitchen and Christy of Confessions of a Culinary Diva for co-hosting this great theme.

Ingredients
4 links fresh Italian sausage (My four weighed about 7 3/4 oz or 275g)
1 red Kuri squash (My guy weighed about 440g or almost 1 lb)
2 slices stale bread (about 1 3/4 - 2 oz or 50-55g)
1/2 cup or 120ml milk
2 cloves garlic
1 egg
Handful flatleaf or Italian parsley
1-2 teaspoons crushed red pepper (depending on your tolerance/love of spiciness)
Olive oil
Salt, to taste

Method
Preheat your oven to 375°F or 190°C and use a little olive oil to grease a small pan that will just fit the two halves of your squash side by side.

Make crumbs out of your stale bread in the food processor and divide them into two bowls, the smaller one with just a few heaping tablespoons full for topping, the balance in the larger bowl. Pour the milk over the crumbs in the larger bowl and leave to soak.



Mince your garlic and parsley and remove the sausage meat from the casing.

Meanwhile, cut your squash in half and remove the fibers and seeds. Slice just a tiny bit off of the bottom so the squash halves sit flat and place them in the oiled pan.



Drain your breadcrumbs in a small sieve and press down lightly with your hands or the back of a spoon to get most of the milk out.



In a large mixing bowl, put the sausage meat, drained bread crumbs, garlic, parsley and crushed red pepper in with the egg and mix well.



My locally made Italian sausage is plenty salty so I don’t add more salt to this mixture. If yours is not, or if you are not sure, I encourage you to cook just a teaspoon of the mixture in a small frying pan to check. Add a little salt to the mixture, if necessary.

Stuff your mixture loosely in the squash halves.



Top with the reserved breadcrumbs and drizzle liberally with some olive oil.



Roast in your preheated oven for about 45-60 minutes, or until a fork can easily pierce the squash and it is cooked through. If it’s getting too brown, you can cover it with foil and continue roasting until done. And, in case you are wondering, the peel is completely edible. In fact, it's my favorite part!



Enjoy!



Are you a fan of squash dishes? We've got everything you need for a festival of squash today!

Starters – Appetizers & Cocktails:
Pickles & Relish:
Soups & Salads:
Main Dishes
Side Dishes:
Sweets to Start or End the Day:
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 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. Pin It

Sunday, August 17, 2014

DIY Veggie Cup Noodles #SundaySupper

Crispy fresh vegetables and fragrant fresh or quick-cook egg noodles are the basis of this do-it-yourself cup noodle recipe. Use the vegetables you love or have in your refrigerator! 

Despite the heat here in Dubai, the signs of the new school year are already starting to pop up in stores. I was interested to see that the French hypermarket Carrefour has the list of school supplies required by the French curriculum schools as well as French stationery products for sale. It was like being at home in a Walmart again in August. I don’t know who first thought of gathering the school supply lists and making them available for harried parents, but they deserve a medal of honor!



This week our Sunday Supper group is trying to make Back to School easier for you with great ideas for take along lunches, snacks and quick dinners. Many thanks to Tammi from Momma’s Meals and her co-host Gwen from Simply Healthy Family for hosting this useful event!

Ingredients to serve one
1 nest of thin, quick-cook egg noodles or about 2 3/4 oz or 80g fresh egg noodles
1 teaspoon vegetable bouillon powder, or ¼ cube vegetable stock
Small knob fresh ginger
1/2 garlic clove,
1/4 red or green chili

Vegetables I used (Mine weighed about 5 1/2 oz or 155g in total):
Carrot
Spring onion
Edamame  (I used frozen, peeled edamame that was thawed.)
Snowpeas or mange tout
Young asparagus
Fresh baby corn
Cauliflower
Brussels Sprouts

Other suggested vegetables:
Cabbage
Bak Choy
Bean sprouts
Green peas
Broccoli
Fresh spinach,
etc.

Optional: 3 hard-boiled quail eggs or perhaps cubes of tofu

For serving:
2-3 teaspoons soy sauce
Wedge lime

Method
Mince your chili pepper and cut your vegetables into thin strips or slices. I have a handy tool that juliennes my carrots very easily, but if you don’t, feel free to grate yours. The thinner you can cut the veggies, the better they will “cook” in the boiling water.



Put your noodles and bouillon powder into a sealable heatproof container. Add in the minced chili pepper then grate in the ginger and garlic.



Mix the vegetables up and pile them on top of the noodles.



Add the eggs to the top, if using. You can put the lime wedge in as well for easy transport. Don’t forget to bring along some soy sauce.



When you are ready to eat, remove the lime wedge and add boiling water to the container.


Close the lid and leave for eight -10 minutes. I gave mine a gentle shake and swirl now and then to help the powdered bouillon dissolve and to distribute the flavors of chili, garlic and ginger evenly around the container.



A word of warning: Despite its rubber seal, my "cup" is not leak proof when filled with liquids but it works fine for transporting the ingredients before the boiling water is added. You might want to check your vessel before heading down the hall from the break room to your office or classroom if you are making this at work. Always carry hot food cautiously with dry towels or oven mitts.

Advice part two: If you keep this in the refrigerator at work, take it out well before you are planning to eat so that it can come to room temperature before adding the boiling water. Otherwise, the water will be cooled too quickly and the vegetables and noodles may not be "cooked" enough for your liking.

Squeeze in the lime and add soy sauce to taste.



Enjoy!

Recipe adapted from River Cottage Veg* by Hugh Fearnley-Whittingstall.
Of course, being British, Hugh calls them Pot Noodles.









Are you tired of packing that same old lunch or looking for quick evening meals for busy school and work days? Have a look at the great list of recipes and tips our Sunday Supper group has for you today!

Back to School Beginnings
Back to School Lunches and Simple Suppers
Back to School Sips
Back to School Super Snacks
Back to School Sweets and Treats
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Sunday, August 10, 2014

Apricot Habanero Jam #SundaySupper

This spicy apricot jam is fabulous with some cheddar or cream cheese on crackers or toast, but our favorite way to enjoy it is as a glaze and/or topping on pork chops. 

This week Sunday Supper is Saving Summer with lots of great recipes that take advantage of nature’s bounty during the growing season and extend its use into fall and winter. Farmers’ markets and roadside stands are redolent with summer produce, if you are fortunate enough to live or visit some place that’s not hotter than the hinges of the gates of hell right now. As much as I love Dubai, there is no other way to describe our summer heat index. Just recently, though, I was able to visit the island of Jersey in the English Channel and I was practically skipping with joy to buy eggs and Jersey Royal potatoes at roadside stands. It’s all on the honor system. You just take what you need and drop the money in the box!
Photo credit: Glenys Claverie

Here in Dubai, the farmers’ markets close for the summer but fresh produce is flown in from everywhere around the world. These apricots were from Lebanon, if I remember correctly. I try to buy those items that have traveled the least distances.

Make sure you scroll on down to the bottom and check out all the lovely recipes and “how-to” instructions we have for you this week. And many thanks to my co-host, Tara, from Noshing with the Nolands. She’ll be leading the Saving Summer Twitter chat this evening so be sure to join in!

Ingredients
2 lbs or 910g fresh apricots
1 small habanero
3 1/2 cups or 700g sugar, divided
Half pack pectin - Just less than 1 oz or about 25g (I use the Sure-Jell brand and the box says 1.75oz or 49g.)
1 teaspoon fine sea salt
 1/4 cup lemon juice
1/2 cup orange juice, most pulp

3-4 clean, sterilized jam jars
Wide-mouth funnel for filling jars

N.B. Make sure your jars and lids are thoroughly sterilized because this quick canning method does not require a hot water bath or pressure cooking. If you have any doubts whatsoever, store the jam in the refrigerator once cooled.

Method
Halve your apricots and remove the pits. Pull the stem off of your habanero and discard it.



In a large pot, heat your apricots with the habanero, 3 cups or 600g of the sugar, the sea salt and the lemon and orange juices.

Cook over a low to medium heat for about 15-20 minutes, stirring occasionally and skimming any white foam that forms around the top. The apricots and habanero should start falling apart and turning to pulp.



Get your jars ready for filling by lining them up on some paper towels (to catch the inevitable drips onto your countertop) and inserting a metal teaspoon into each one. A wide-mouth funnel will make this so much easier! Put the funnel into the first jar, at the ready.

Meanwhile, mix your pectin with the remaining half cup or 100g of sugar.

Remove the pot from the heat and allow it to cool for just a few minutes. Use your hand blender to puree the mixture to your desired consistency.



Return the pot to the heat and add in the sugar/pectin mixture. Mix well and bring the pot to a full rolling bowl for at least a minute.



Ladle the boiling hot jam into the clean jars, moving the funnel along as you go. Do be careful not to splash jam on yourself.

I completely missed taking a picture at this stage so here's one from when I made tomato chutney for Sunday Supper. Pretend this is apricot habanero jam. :) Same process.



Remove the teaspoons and screw the lids on the jars very tightly, using a towel to hold the jars and turn the lids, starting with jar one. When you get to jar three or four, start over at number one, trying to tighten them all just a little more.

Turn the jars upside down so that the hot jam further sterilizes the insides of your clean lids.



Leave the jars upside down until the jam has completely cooled, which could take several hours. Turn the jars upright and check that the center button on the lids have popped in, if your lids have those. Any jars whose buttons have not popped in should be stored in the refrigerator as this means the seal is not good and bacteria could get in. If this jam lasts that long. :) I could eat it with a spoon.


Enjoy!



Garden growing overtime? Fruit and veg box overflowing? Can't resist the local produce at the farmers' market? Then this is the Sunday Supper for you!

Learn how to …

Sip sunny cocktails and smoothies

Scoop up special salsas and sauces

Jump into jellies, jams and preserves

Pucker up for pickles

Slurp and spoon soup and a side dish

Dive into divine desserts


Sunday Supper Movement
Join 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 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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Thursday, August 7, 2014

Saving Summer Preview #SundaySupper

The Sunday Supper Movement is dedicated to bringing back mealtime around the family table with great new recipes every single Sunday and quick and easy weekday suppers, Monday through Friday. This Sunday, we are celebrating the bounty of summer by sharing recipes and methods for ways to make the most of fresh seasonal vegetables and fruit and even extending their use into the next season. 

It has been my privilege to be a part of the Sunday Supper Movement for more than a year and a half. In fact, this week is my 50th post with the group! I am delighted to be co-hosting for the very first time with my friend, Tara, from Noshing with the Nolands.

Enjoying the bounty of each growing season used to be a given before the days of refrigerated trucks and airfreight. My grandfather grew many of the vegetables his family ate while my grandmother preserved what she could by blanching and canning or pickling the harvest shortly after each crop was picked. This was a way of life for them, despite owning and running their own full time business. It’s just what you did back then to feed your family as economically and as healthfully as you could.

Now we have many options for saving summer produce, including our handy home freezers and Sunday Supper is making the most of them all this week! I would be most appreciative if you would stop by again on Sunday to see all the wonderful recipes and instructions we’ll have for you.

But, meanwhile, here’s a sneak peak at the Sunday Supper Saving Summer link list:

Learn how to …

Sip sunny cocktails and smoothies

Scoop up special salsas and sauces

Jump into jellies, jams and preserves

Pucker up for pickles

Slurp and spoon soup and a side dish

Dive into divine desserts


Sunday Supper Movement
Join 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 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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Sunday, July 20, 2014

Jacques’ Cucumber Salad (but) with Onions #SundaySupper

Cucumber salad, made Jacques Pepin’s way, stays crunchy for several days, making it a great make-ahead contribution for your next potluck or barbecue party. You’ll want to double or even quadruple this recipe for a crowd. 

This week Sunday Supper is going to a barbecue party and bringing along everything you need from drinks to salads to ribs (You gotta have the ribs!) to make it just perfect. I love a fresh dish, but sometimes time does not allow for in-the-moment creations. That’s where Jacques Pépin and his cucumber salad come to the rescue. In the chef’s own words, “The salt, you will discover, draws the juices from the cucumbers, making them limp, and, paradoxically, very crisp at the same time. Prepared this way, the cucumbers will stay crisp for several days.” And so they do.

Many thanks to our hosts today, Jennie from The Messy Baker and Melanie from Melanie Makes! This recipe is adapted from Jacques Pépin's Complete Techniques.

Ingredients
4 cucumbers – weight 1 1/3 lbs or 585g
1 1/4 teaspoons coarse salt – I used sel gris.
1/2 small purple onion – about 2 oz or 55g
1 tablespoon fresh lemon juice
2 tablespoons sour cream
Freshly ground pepper
1 tablespoon peanut oil

Jacques’ ingredient list calls for three cucumbers, which he says will give you five cups sliced. I got two cups out of my four cucumbers so I don’t know where we went wrong but I reduced the rest of the ingredients proportionally to fit what I had. After all, you can’t salt two cups of cucumbers with the same salt that’s meant for five!

See? His aren't bigger than average. 


Method
Peel your cucumbers and cut them in half lengthwise. Scoop out the seeds with a spoon.





Cut them into slices about a 1/4 inch or 1/2cm wide.


Pop them into a colander, over a bowl to catch the juice. Sprinkle the cucumbers with salt and mix well. Allow to drain for at least an hour but preferably two, at room temperature.



Meanwhile, slice your half onion as thinly as you can manage and soak the slices in a small bowl in the lemon juice. Stir it occasionally as it sits.



When the time is up for the cucumbers, rinse them thoroughly under cold water and then press them lightly to get rid of excess water.


I laid them out briefly on some paper towels.


Mix the sour cream and the peanut oil into the lemon juice and onions, along with a good few grinds of fresh peppercorn.



Pour this mixture over the cucumbers and stir.

Jacques says more salt won’t be necessary and he is absolutely right. Because of the sour cream, refrigerate this salad if not eating immediately.



Enjoy!

Are you looking for more barbecue party recipes? Sunday Supper’s got you covered!

Beverages
Appetizers
Sides and Accompaniments
Main Dishes
Desserts
Sunday Supper Movement
Join 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 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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