Shaved Brussel Sprout Salad

Searching for that next new recipe for Christmas dinner?  Look no further.  There seems to always be hearty, heavy dishes on the table but how about something light that speaks to the Season.  Check out my recipe for a Shaved Brussel Sprout Salad below. People will love it even if they don't like Brussel Sprouts! 

Take a look at what else in happenin' in the kitchen.....

Stuffed Portabello Mushroom with Butternut Squash, Caramelized Onions, Goat Cheese

Meatloaf stuffed with Kale, Mushroom Red Wine Reduction, Twice Baked Potato

Swedish Meatballs, Eggplant Red Pepper Agrodulce, Celery Root Mash

Roasted Tomato Soup and Grill Cheese Croutons

Braised Icelandic Lamb Shanks

This turns into.....

This!!!  Brussel Sprout Salad

Brussel Sprout, Apple, Pomegranate Salad
Serves 4

16-18 Brussel Sprouts, medium sized (shaved either by hand or on a mandoline)
1 Apple (Gala or Fuji, thinly sliced)
1 cup Pomegranate Seeds
1/2 cup Almonds (toasted and crushed)
3/4 cup Lemon Vinaigrette
Salt and Pepper as needed

1.  Mix brussel sprouts, apples, and lemon vinaigrette.
2.  Salt and pepper as needed.
3.  Top and sprinkle with almonds and pomegranate seeds.

Vinaigrette
1 /4 cup Lemon juice
1 T Honey or Agave
1/2 cup Olive Oil
1/2 T of Garlic (minced)
1/2 T of shallots (small dice)
Salt and Pepper

1.  Mix lemon juice, garlic, shallots, and honey together until evenly incorporated.
2.  Slowly mix in olive oil.
3.  Salt and pepper as needed.

Vegan Curry

With the days getting shorter, weather cooler, and Football season starting people tend to slack off on their summer diets.  For me, it's opposite, I get healthier cause those Holidays are coming around the corner...pass me those extra mashed potatoes and piece o' apple pie please.

Been cooking no carb meals and vegetable friendly dishes.  There's nothing I like better than broccoli, kale, and wait for it....brussel sprouts...the star of Fall vegetables and what seems to be on every Restaurant menu this time of year.  

Here's a Vegan Curry recipe I came up with. You can get whole cumin, coriander, and fennel seeds, lightly toast then grind...only if you have time of course!  Take a gander of what else has been cooking.

The main attraction is the Perilla Pesto -great with Proscuitto and Mozz

Hoisin Glazed Vegetables with Garlic Soy Poached Chicken

Italian spiked Turkey Patties with Yam and Sweet Potatoes

Vegan Curry

Recipe for Curry:
Serves 4 and leftovers

1 cup of Cauliflower, small pieces
1 cup of Kale, chopped
1 cup of Carrots, small dice
1 cup of Celery, small dice
1 cup of Onion, small dice
1 cup of Firm Tofu, medium squares
1 t Ground Coriander
2 t Ground Fennel
1 t Curry Powder
2 t Ground Cumin
1/2 t Red Chili Powder
2 T Cornstarch
1 Bayleaf
5 cups of Vegetable stock or Water
Salt as needed
Olive Oil as needed
Brown Rice

1.  Sweat onions, celery, and carrots until aromatic and wilted 4-5 minutes on medium low heat.
2.  Add tofu, cauliflower, kale and all spices, stir until well incorporated, 1-2 minutes.
3.  Add stock or water and bring to a boil, then simmer on low for 25-30 minutes.
4.  Slurry the cornstarch with a bit of water, pour into curry, bring to a boil, then simmer for another 15-20 minutes.
5. Serve with rice.

  

Chicken Tsukune (Meatballs)

I don't know what my deal is but I'm all over chicken lately.  Recently, I've been having chicken all sorts of ways; fried, poached, grilled, on skewers, in salads; it's defintely my go-to protein.  I decided to change up texture and bought some ground chicken then bought more and more and came up with 3 recipes - Japanese, Morrocan, and Italian style.  For the Japanese version, I made Tsukune which are served in Izakayas all over there.  Love love love the meatballs, total inspiration for a dish.


Here's what's been cooking with ground chicken.  As always recipe to follow:

Green Tea Noodles (bought at Nishiki Market, Kyoto) with Chicken Tsukune and Vegetables

Morrocan Chicken Patties with Lemon Cous Cous and Summer Stuff

Vegetable and Chicken Bolognese

Back to Chicken Tsukune (recipe below)

Adapted from and revised from: Eating Well




Chicken Tsukune

• 1 1/2 pounds ground chicken or 93%-lean ground turkey
• 1/2 cup panko breadcrumbs
• 1 large egg 
• 2 tablespoons finely chopped scallion whites
• 2 teaspoons minced fresh ginger
• 1 teaspoon minced garlic
• Salt
• Black Pepper

Sweet Soy Glaze

• 1/4 cup mirin or cream sherry
• 1/4 cup soy sauce
• 2 tablespoons lemon juice
• 2 tablespoons brown sugar
• 2 teaspoons minced fresh ginger
• 1 teaspoon cornstarch mixed with 1 tablespoon water

1.  Mix chicken, breadcrumbs, egg, scallions, ginger, garlic, salt and pepper all together until well incorporated.

2.  Shape into meatballs about 2 Tablespoons and skewer about 4 per stick or 1 big meatball (seen above).  

3.  For sweet soy glaze, add mirin (or sherry), soy sauce, lemon juice, brown sugar, and to pot and bring to a boil, then simmer for 4-5 minutes.

4.  Separately, mix cornstarch and water together until no lumps.  Poor into pot, simmer for 2 minutes.  
5.  Brush Soy glaze over Chicken skewers and set on grill or under broiler.  If on grill, 4 minutes on 1 side, then flip and brush soy glaze, grill another 4 minutes.  If under broiler, 5 minutes on 1 side, flip and brush soy glaze, and broil another 5 minutes on other side.  
6.  Enjoy!

Gumbo - Healthy version!

I've been wanting to make this forever...Gumbo my way...which means not as much fat and with turkey sausage instead of andouille and with brown rice.  I know I know, horrible to the peeps of New Orleans...but it turned out really flavorful and a keeper of a recipe (to follow).  I love me some shrimp head so be weary of the the pictures :)  Cheers!

'ABT' - Avocado Bacon Tomato Crostini

Gumbo up and close with Instagram

Gumbo with Shrimp

That time of year - Strawberries and Whipped Cream

Recipe adapted from Emeril with changes:


Tammy's Healthier Gumbo

• 1 tablespoon plus 2 oz olive or canola oil
• 2 T unsalted butter
• 1 pound smoked turkey sausage sliced into 1/2-inch thick pieces
• 4 pounds chicken thighs, skin removed
• 1 cup all-purpose flour
• 2 cups onions, diced
• 1 cup celery, diced
• 1 cup red bell peppers, diced
• 1 cup okra, sliced, frozen if you can't find fresh
• 1/4 cup garlic, chopped
• 1/4 teaspoon cayenne
• 3 bay leaves
• 9 cups chicken stock or water
• 1/2 cup, green onion, sliced 
• 2 tablespoons chopped parsley leaves
• 1 tablespoon thyme
• 1 tablespoon oregano
• black pepper and salt as needed
• 
  
• Brown rice as needed
• Hot sauce (love Tapatio!)

1. In a dutch oven or large pot, heat 1 tablespoon of the oil over medium-high heat. Add the sausage and cook until well browned, about 8 minutes. Remove the sausage.
2. Salt and pepper the chicken and sear into the pan with oil if needed. Cook over medium-high heat until well browned, 5 to 6 minutes. Remove the chicken from the pan, let cool, and then refrigerate until ready to use
3.  Combine the remaining cup oil, butter, and flour in the same Dutch oven over medium heat. Cook, stirring slowly and constantly for 20 to 25 minutes, to make a dark brown roux, the color of chocolate.
4.  Add the onions, celery, and bell peppers and cook, stirring, until wilted, 4 to 5 minutes. 
5.  Add back the sausage then salt, cayenne, bay leaves.  Slowly add the chicken stock or water, stirring until well combined. Bring the mixture to a boil. Reduce the heat to medium-low and cook, uncovered and stirring occasionally, for 1 hour.
6. Add the chicken thigh to the pot and simmer for 1 1/2 hours, skimming off any fat that rises to the surface.
7. Remove the pot from the heat. Remove chicken thighs from the gumbo and place on a cutting board to cool slightly. Remove and discard the bay leaves. Pull the chicken meat from the bones and shred, discarding the bones and skin. 
8.  Return the meat to the gumbo and stir in the green onions, parsley.
9.  Spoon rice into the bottom of deep bowls or large cups and ladle the gumbo on top. Don't forget the hot sauce!

What's Been Cookin' - Tofu and Bean Burger

Been cooking a lot of simple dishes that I've been craving.  Lasagne Bolognese or anything Bolognese is one of my favorites.  Butternut squash, sweet potatoes and Japanese yams, tis the season, along with Manila clams.  Saffron Risotto with Barley, love those different grains.  Tofu and Bean burgers, trying out vegetarian dishes, recipe below.  What are you cooking this Winter? 

Love my Sunday dinners- Lasagne Bolognese

Japanese Yam with Scallion Butter. 

Striped Bass, Manila Clams, Quinoa Vegetable Medley, Perilla Leaves

Saffron Barley Butternut Squash Mushroom Risotto

Pinto Bean Burger and Baked Sweet Potato Frites

Pinto Bean and Tofu Buger


4 oz Tofu, firm
1 can of Pinto or Black Beans, rinsed
1 egg
1 c of Panko breadcrumbs
1 T of Cumin
2 t of Red Chili Pepper
4 oz of Mushrooms, sliced, sauteed
4 oz of Onions, diced, sauteed
4 oz of Green onions, sliced
1 T of Dijon Mustard
Salt and Pepper to taste
Cheese of choice

1.  Put all ingredients except for 1/2 can of beans into food processor, mix until incorporated.
2.  Fold in remaining 1/2 can of beans.
3.  Form 3' patties.
4.  On high heat with olive oil, sear patties for 1-2 minutes on each side, until caramelized or golden brown.
5.  Pre-heat oven to 375 degrees F, place patties in oven with cheese on top and warm for 12-14 minutes.
6.  Serve with or without bun, with or without tomatoes, with or without sprouts, etc!

Guest Post: Kerala Sambar

This is one of Tammy's favorite Indian dishes I make and she wanted me to share the recipe with you.  Most of the ingredients can be found at an Indian Market or Ethnic Market.

Sambar is a lentil based dished common in Kerala, South India.  This is my comfort food that I will always cherish. Growing up, I remember my Mom making Sambar whenever they wanted to get rid of vegetables they had in their fridge. They added every vegetable imaginable from potatoes, plantain, okra, beans, celery to pumpkin, squash and eggplant. This was also their way to make my brothers and I eat our veggies. There is no wrong or right way to prepare Sambar, but I always favored my Mom’s Kerala Sambar because of its fresh authentic flavor. I think partly because most of the vegetables were grown in our backyard.

Enjoy! 
-Tini Baby


What is…..?


Toor Dal – yellow pigeon peas.
Curry Leaves - The fragrant leaf of the curry-leaf tree, a plant native to India, used as a seasoning in cooking.
Chana Dal -. split Chickpeas without the seed coat.
Urad Dal - black gram/black lentil.
Asafetida - Derived from a species of giant fennel, asafetida has a unique smell and flavor.

Sambar:

Toor Dal or any kind of lentil beans - 1 cup
Tamarind Pulp- ¼ cup
Onions 2 medium sized, chopped
Tomatoes - 2 medium sized, chopped
Cauliflower – 1 cup, chopped
Carrots – 1 cup, sliced
Potatoes – 1 medium sized, peeled and diced.
Curry leaves – 5-6 individual leaves
Coriander leaves - 1 tbsp chopped.
Salt – as desired
Water - 3-4 cups.
Ginger – 1 tbsp freshly chopped
Garlic – 1 tbsp freshly chopped
Turmeric Powder – 1 tsp
Mustard Seed – 1 tsp
Cumin Seed – 1 tsp
Sambar Powder – (see below for recipe) or you can buy packet in store

Sambar Powder

Coriander seeds - 1 tbsp.
Chana Dal - 1 tsp
Urad Dal -1/2 tsp
Cumin seeds - 1 tsp
Asafetida Powder - 1/4 tsp
Red chilies - 2 to 4, according to taste
Black pepper - 1/4 tsp
Mustard seeds - 1/4 tsp
Methi(fenugreek) seeds - 1/4 tsp

1.  Dry roast all the items separately on low flame then grind to a fine powder.

Cooking Instructions for Sambar:

1. Cook Toor Dal in 2 cups of water and bring to a boil. Reduce heat to medium-low, and cook until soft, about 15 minutes.
2. In another saucepan, mix together the tamarind pulp stir in 1/2 cup water. Bring to a boil over medium-high heat. Add the vegetables to the tamarind juice, and continue to boil until the vegetables are soft, and the liquid has reduced to almost half.
3. In a frying pan, heat oil. Add mustard and cumin seeds. When they stop crackling, add turmeric powder, curry leaves, chopped onions, garlic and ginger. Fry until golden brown.
4. Add Sambar Powder to onion mixture and mix for 2-3 minutes. Remove from heat and stir into vegetable mixture.
5. Add salt to taste and boil for another 5 minutes.
6. Top with chopped coriander leaves and serve hot.

Dinner this Weekend: French Inspired

Decided to make a few dishes ala Thomas Keller this weekend and had a blast!  First up Boeuf Bourguignon which was doctored just a tad.  As Keller says, I strained the sauce a good 5 times and damnnnm was it flavorful and just...pure clean!  I opted to put it over Pommes Puree instead of using Fingerling Potatoes and it was so satisfying.  Next up, Chicken n' Dumplins, that was dang tasty too but next time, I must concoct up a flufflier dumplin'.

I served up a few Fall type sides and my friends brought their Sleazy Mac n' Cheezy aka Velveeta style :)  And for dessert... Brioche Bread Pudding which another friend helped me bake from scratch!   So good and fatty...all of it.  Enjoy! 

My friend, George's Croque Monsieur as appetizer



Vietnamese -French action of 'Banh Mi' as an appetizer

Black Kale and Brussel Sprout Saute

Roasted Cauliflower with Anchovy Butter

Chicken Fricasse n' Dumplins

Boeuf Bourguignon with Pommes Puree

Someone's plate
Note: Manadin orange for perspective--SO MUCH FOOD!



Brioche Bread Pudding with Caramel Bourbon Sauce and Ice Cream

Brussel Sprouts: 3 Ways

Yes folks....it's that time of year for apples, pumpkin, root vegetables, warm pies, colored leaves, a light scarf and of course brussel sprouts!  I bought a brussel root last week at Trader's Joe's for $2.99 and went a longgggg way.  3 different dishes of brussel sprouts later....my favorite was preparing it raw in a salad.  I will leave you with the recipe below.  How many different ways have you had these 'baby cabbages'???



 



Sauteed Brussels with Mushrooms, Broccoli, and Bacon



The standby - Roasted Brussel Sprouts at 450F, olive oil, salt, and pepper until crispy 





Raw Brussel Sprout Salad with Citrus Vinaigrette

For Salad:

15-20 Brussel Sprouts, sliced thinly on mandolin or by hand
1/2 cup Pomegranate seeds
1/4 cup Pecans, toasted
1/2 cup Dried Cherries, diced small
Black Pepper and Salt to taste

For the Dressing:

2 T Garlic, minced
2 T Shallots, minced
1 T Dijon Mustard
1 cup oil Olive Oil
1 oz Sherry Vinegar
1/4 cup juice of Orange (fresh)
1 oz juice of Lemon (fresh)
Pinch of Black Pepper and Salt

1. Mix mustard, garlic, shallots, orange juice, lemon juice, vinegar until a paste.
2. Slowly whisk in oil until incorporated with black pepper and salt.
3. Toss dressing with brussel sprouts, pecans, pomegranate seeds, and dried cherries.
4. Salt and Pepper as needed.

Muir Woods, California

This was a great way to spend a day up North away from the chaos of LA.  Plenty of Redwood trees to see and fresh air to breathe. The Muir Woods is a beautiful place for a hike AND you can make a pit stop at the Tourist Club for a beer or two. Just to be sure to finish the down hill hike very slowly.  Can't you already smell those trees and hear ...well nothing......? 

Perfecting Pizza Dough and Welcoming Fall

I've been trying to find the ulitmate full proof pizza recipe for years now and this comes as close as it gets.  Wish I had an oven that was 800 degrees so I could really test it out.  For now, 475 degrees F will have to do.  I'm a big fan of anything wheat so incorporating a cup without effecting the texture was a huge moment for me!  This recipe is actually adapted from Bobby Flay. 

Along with pizza, I made a version of 'Surf and Turf' Lamb chops and Crab cakes, sides of fingerling potatoes, brussel sprouts, and creamed broccoli for my guests.  Great way start to the Fall season!

Make sure to be on the look out for these vegetables and fruit which will be at their best; cavolo nero, dates, wild mushrooms, apples, pomegranate.  How can anyone not love this time of year?!?!  And yes football season too, GAME ON.  Anyways, enjoy the recipe below!     

Dough:
2 1/2 c bread flour (prefered, All purpose is fine)
1 to 1 1/2 cup wheat flour
1 t sugar
1 envelope instant dry yeast
2 t kosher salt
1 1/2 c water, 110 degrees F
2 t olive oil


1.  Combine the bread flour, wheat flour, sugar, yeast and kosher salt in the bowl of a stand mixer and combine. While the mixer is running, add the water and oil and beat until the dough forms into a ball. If the dough is sticky, add additional  wheat flour, 1 tablespoon at a time, until the dough comes together in a solid ball. If the dough is too dry, add additional water, 1 tablespoon at a time. Scrape the dough onto a lightly floured surface and gently knead into a smooth, firm ball.
2.  Grease a large bowl with olive oil, add the dough, cover the bowl with plastic wrap and put it in a warm area to let it double in size, about 1 hour. Turn the dough out onto a lightly floured surface and divide it into 2 equal pieces. Cover each with a clean kitchen towel or plastic wrap and let them rest for 10 minutes.

Dan Dan Noodle - esque!?!?

Wasn't it hotter than heck last week!?  Not sure about you guys but it was hard figuring out what to eat.  I needed something light, cool, and crisp.  So I came up with this noodle dish.  Let's just call them Dan Dan inspired since they totally different than original--- served cold using soba noodles and barely have any heat/spice.  Regardless, it was light, refreshing yet full of flavor.  Here's the original meaning of Dan Dan Noodles.  My recipe below.  Love to hear your comments if you decide to try this!

Noodles:


Soba Noodles, cooked and chilled (enough to serve 4, see package)
1/2 cup Soy Sauce (recommend Tamari brand)
1 oz Sesame Oil
1 oz Water
1 oz Rice Wine Vinegar
1 t Sugar

1.  Mix soy sauce, sesame oil, rice wine vinegar, water, and sugar.
2.  Mix into noodles and chill.

Meat:

2 lbs Ground Turkey or Chicken
1/2 cup Carrots, medium dice
1/2 cup Yellow Onions, medium dice
1/2 cup Celery, medium dice
1/4 cup Mirin Cooking wine or Sake
1/2 cup Soy Sauce
2 T Chili Garlic Sauce (Huy Fong brand) or sub in Sriracha
Olive Oil as needed

1.  Saute carrots, onions, and celery with olive oil on medium heat until fragrant and translucent, about 3-4 minutes.
2.  Add in turkey or chicken and cook until done, about 8-10 minutes on medium heat.
3.  Add cooking wine or sake and cook for another 2 minutes until evaporated.
4.  Add in soy sauce and chili garlic sauce, cook for 2 minutes. 

Garnish and Assembly:

As needed -
Green Onions, sliced thin
Cucumbers, halved, slice thin
Broccoli, florets, steamed, optional
Arugula, optional

Chili garlic sauce or Sriracha, optional
Sesame Seeds, optional

1.  Place noodles in bowl.
2.  Top with meat, green onions, cucumbers, arugula, broocoli, sesame seeds, and chili garlic sauce/Sriracha.

What's Been Cooking -- Tabouli Salad and more...

I've been trying like crazy to use tomatoes, corn, and any other summer vegetables I can get my hands on before the next season comes.  So, what's been cookin'?  My meal at Langer's inspired a bit of bread baking.  Tomatoes inspired a hodge podge of sauces.  Corn inspired a few salads and soups.  And Vegetables they just inspire me all around!  Below is a receipe for Summer Tabouli Salad.



Rye Bread - with wheat flour

Rye Bread Crostini and Soy Sesame Broccoli



Summer Tabouli Salad over Chicken Paillard and Tomato Coulis



Chicken Parmesan with Famer's Market Tomato sauce

Slow Roasted Salmon over Herb Pistou Cous Cous



Minestrone Soup with Summer Vegetables



Chilled Corn Soup

Summer Tabouli Salad

1 cup Corn, fresh, raw
1 cup Cucumber, medium dice, Persian or English
1 cup Tomatoes, medium dice
1/4 cup Green Onions, sliced thin
1 bunch Parsley, finely chopped
1 T Sherry wine vinegar
1 oz Lemon Juice, fresh
2 oz Olive Oil
Salt and Pepper as needed

1.  Gently mix all ingredients together.
2.  Salt and Pepper as needed.
3.  Chill and serve.