Posts tagged ‘Lemon’

Cheesy Lemon Thyme Millet Squares

I initially found this recipe on the back of an Arrowhead Mills puffed millet package I bought for my gingerbread marshmillets. Using the millet in a savory dish sounded interesting, and I was wondering how else I could use puffed milled beyond cereal and bird seed. The original recipe called for sharp cheddar cheese and wheat-based pastry flour, so I had to alter the recipe. Since I was making substitutions to the recipe anyway, I opted for a “chia egg” rather than the standard chicken variety and thyme rather than dill.

Cheesy Lemon Thyme Millet Squares-1

Honestly, replacing the sharp cheddar with cheddar-style shreds was a mistake. I have discovered I do not actually like Daiya’s cheddar; they taste is very strong and rather off. I do hope they change their recipe soon. The only recognizably cheddar-like property of these shreds is the color; otherwise, they taste like mildly cheesy peas. It was very hard to mask the pea flavor even after I added more spices. The only way I was able to mellow the flavor was to add sliced avocado on top; hummus or chicken salad might also work. I’m sure including real cheddar cheese would taste lovely. Maybe I will try Daiya’s Pepper Jack-Style Shreds in the future to improve my dairy-free version of the squares.

Cheesy Thyme Millet Squares
These can accompany entrees in lieu of bread or can be used as appetizers topped with various spreads, like hummus, tempenade, or bruschetta.

Yields 9 servings

Ingredients
1 C Daiya Cheese-Style Shreds
1 tsp Fresh Thyme Leaves
1 Pinch Fine Grain Sea Salt
1/2 tsp Fresh Minced Garlic
Dash Sweet California Paprika
1/4 tsp Smoked Spanish Paprika, more to taste
1/8 tsp Ground Mixed Peppercorns
3 T Earth Balance Spread, melted
1/2 C Fine Ground Buckwheat Flour
1 Chia Egg (1 T Ground Chia Seeds + 4-6 T Filtered Water)
1/4 tsp Baking Soda
1 Lemon, juice of
2 C Puffed Millet Cereal
Topping (see description above), optional

Directions
Preheat oven to 375F. Grease an 8″ square baking dish.

In large mixing bowl, combine the cheese, thyme, seasonings, spread, flour and baking soda. Stir in the lemon juice. Fold in the millet. Bake for 25 or until the top starts to brown. Cut into squares. Decorate as desired. Serve warm.

Basque Cold-Poached Salmon

Earlier this year I got racks of lamb lamb from the Annual Basque Picnic here in town. I had a great time gathering together with my brother and cousins to celebrate the culture of out ancestors, listening to the language and songs, smelling amazing food being grilled, watching folk dances and seeing lots of people of similar descent (we are French-Basque) enjoy the all-day festivities. In addition to my cousin’s birthday, the day was absolutely filled with awesome activities. I started by perusing the Etcheverry Basque Imports booth, buying some great folk music and Chorizos in an Iron Skillet; I was not at all surprised to find The Basque Kitchen, which I already owned, amongst their selection. They had all sorts of amazing stuff! There was an American Basque guide book and an intriguing book on myths and legends that I added to my list to read later.

Annual Basque Picnic

Several months ago (sorry for the delay) during one of my grocery store quests for fish, I found salmon on sale and bought three pounds of it. I decided to try something different and flipped open my new Basque cookbook to the fish section. I had never poached salmon before but the recipe looked pretty easy and tasty, especially with the garlic aioli. My husband is usually not a sauce-on-the-side kind of guy but loved the aioli. They also went well with the side of steamed asparagus.

Cold-Poached Salmon with Garlic Aioli
Adapted from Mary Ancho Davis’ “Cold Poached Salmon” recipe published in “Chorizos in an Iron Skillet
 You can of course eat the fish cold, as suggested, but we decided not to wait and ate ours still hot.ChorizosIronSkillet
Yield: 4-6 Servings

Cold-Poached Salmon
Ingredients

1 qt Filtered Water
1 Sweet Yellow Onion, peeled, quartered
3 Celery Stalks with leaves
2 tsp Sea Salt, any variety
1/2 tsp Peppercorns, fresh ground
Marjoram, 1 T fresh or 1 tsp dried
Tarragon, 1 T fresh or 1 tsp dried
Basil, 1 T fresh or 1 tsp dried
1 Dried Bay Leaf
3 lbs Salmon Steaks, rinsed, boned

Directions
Boil all of the herbs and spices in the water in a large pot for 20 minutes over medium-high heat.

Wrap the salmon in cheesecloth to prevent them from falling apart as they cook and carefully place in the boiling broth. Simmer 15 minutes or until the fish is firm. Carefully remove the fish from the broth. Untie cloth and unwrap the fish, being careful not to burn your fingers.

Chill the fish in a covered container for at least two hours.

Serve with garlic aioli.

Garlic Aioli
Adapted from Mary Ancho Davis’ “No Fail Ali-Oli” recipes published in “Chorizos in an Iron Skillet.” According to Ms. Ancho Davis, the sauce gets better with times as the flavors meld together, so if possible, make this sauce A day or two ahead.
Yields: 8 Servings

Ingredients
1 C Prepared Mayonnaise (preferably homemade)
4 – 6 Cloves Garlic, peeled, trimmed, minced*
1 T Cold-Pressed Extra Virgin Olive Oil
1/4 tsp Lemon Juice, to taste
1/8 Sea Salt, any
Peppercorns, fresh ground, to taste (optional)

Directions
Mix the sauce ingredients together in a small bowl. Adjust the flavors as necessary. Chill until ready to serve with the fish.

*Keep in mind that this is raw garlic. You can roast the garlic first if you like. If you choose to use a food processor to mix the ingredients, you do not need to mince the garlic.

Marinated Spaghetti Squash and Vegetable Noodles

I had four spaghetti squash I received for volunteering at the National Heirloom Exposition that, as well as and two bunches of enoki mushrooms I bought from Sam Kim of Bohemian Well-Being Farm. They were just waiting for me in my kitchen, but I was having trouble figuring out what dishes to make with them. In the end, I decided to a mild Asian fusion vegan noodle dish that was versatile and could be served as a side or as an entree with a wide variety of mix-ins blended in to compliment the flavors, especially since I knew I would be eating the spaghetti  squash alone. My husband had no interest at all in eating it with me, as he is not a fan of eating squash in any form, except in pumpkin pie.

Marinated Spaghetti Squash & Vegetable Noodles
Adapted from Kelp Noodles with Marinated Carrots & Daikon Radish

Ingredients
3 Medium Carrots, trimmed
3 Stalks Celery, trimmed
1 Daikon Radish, trimmed
1 Medium to Large Spaghetti Squash, flesh of, cooked
5 Scallions, trimmed, sliced perpendicular or parallel
1 Bunch Enoki, trimmed, separated
2 Sweet Yellow Onion, skinned, trimmed, grated
2 T Garlic, peeled, trimmed, minced or finely grated
1 Inch Fresh Ginger, finely minced or finely grated
1 – 2 Lemons, zest and juice of
1/4 – 1/2 C Bragg’s Apple Cider Vinegar, optional
1/4 C Bragg’s Liquid Aminos

Directions
Grate the carrots, celery and radish with a vegetable peeler into thin noodle-like strips. Combine all of the ingredients in a large mixing bowl. Mix the ingredients thoroughly from bottom to top so the shredded vegetables become fully distributed and do not clump together. Marinate for at least 30 minutes or overnight, mixing half way through. Give the ingredients one final stir. Serve with your protein of choice.

Shrimp & Vegetable Nabe with Shichimi Togarashi

With the donabe, I also wanted to give Mom a hot pot cookbook as a gift for Christmas last year, so she could learn about authentic ingredients and cooking methods, as well as gain some inspiration for cooking different dishes. When Anise and I went to Japantown, the bookstore was closed, so I looked at the local new and used bookstores in Petaluma and Santa Rosa. Nothing.

I also poked around online looking for hot pot recipes and found Harris Salat’s Japanese food blog, which has entries featuring some of the recipes (or similar ones) from the book that he and Tadashi Ono wrote, called Japanese Hot Pots: Comforting One-Pot Meals. It’s the best donabe and hot pot cookbook I found; it has lots of inspiring, colorful pictures and descriptions of the recipes and ingredients that will make you hungry. I highly recommend this book as a wonderful resource.

Shrimp & Vegetable Nabe with Wild Rice and Shichimi Togarashi
Adapted from “‘Strawberry’ Hot Pot” or
“Ichigo Nabe” from Japanese Hot Pots
by Tadashi Ono and Harris Salat
Serves 8 to 10

Whole Grain Gohan Ingredients
Adapted from “Japanese Rice for Shime” from Japanese Hot Pots

Ingredients
2 + 1 C Filtered Water
1 tsp San-J Gluten-Free Tamari Soy Sauce
OR Bragg’s Liquid Aminos
1/2 C Brown Rice, uncooked
1/2 C Wild Rice, uncooked

Directions
In the donabe, bring the 2 cups of water and tamari to a boil. Stir in the rice. Reduce the heat to low. Cover the pot, and cook the rice for 40 minutes. Check the water level, and add about a cup of water as needed. Return the lid. Cook the rice for 20 more minutes or until tender. Drain the rice, and set it aside in a large bowl.

I also used Ming Tsai’s instructional video on You Tube to make sure I knew how to cook the rice in the donabe without burning the grains to the bottom. His video is for sushi rice, which normally has to be rinsed to get rid of excess starch. I did not soak my rices, since they are a completely different variety. I also didn’t really worry about excess starch, since starch adds a slight sweetness to broths naturally when they are included. As you may have noticed I do not have a special rice cooking donabe, but my rice turned out perfect with the book’s recipe. I just added a little more water than the package directions called for, which did not adversely affect the grains, since the rice had to stay in the pot to lend to the other soup flavors.

Shrimp & Vegetable Nabe
Sauce Ingredients
4 C Filtered Water
1 tsp Ajinomoto Hon-Dashi
1/4 C San-J Gluten-Free Tamari Soy Sauce or Bragg’s Liquid Aminos
1/2 C Kikkoman Aji-Mirin
1 T Sake
1 Fresh Lemon, juice of

Meat & Vegetable Ingredients
1 tsp Grated Fresh Ginger
1 T Minced Garlic
1 Fresh Lemon, zest of
1/2 tsp Sea Salt
1 lb Large Prawns, shelled, deveined, uncooked
1 – 1/2 lb Kale, stemmed, torn into bite-size pieces
5 oz Shiitake Mushrooms, stemmed, sliced
5 oz Baby Bella Mushrooms, stemmed, sliced
6 Stalks Celery, sliced into 1/2″ by 4″ sticks
4 Medium Carrots, sliced into 1/2″ by 4″ sticks
6 Scallions, trimmed, halved
1 – 1/2 lb Spinach, stemmed
Whole Grain Gohan (see above)
Shichimi Togarashi, optional garnish (see below)

Directions
In a medium pot, dissolve dashi in boiling water. Stir in the tamari or Bragg’s, aji-mirin, sake and lemon juice. Heat the sauce ingredients through. Set aside.

In the donabe, saute the ginger, garlic, zest, salt and prawns over medium heat until the flesh turns pink and white and is no longer translucent. Move the meat aside in the pot.

Cover the bottom of the donabe with the kale. In separate sections over the kale, arrange the shrimp, mushrooms, celery, carrots, onions, spinach and rice. Pour the sauce on top. Cover and cook the soup for 7 to 10 minutes over medium-high heat, pressing the top ingredients into the broth after 5 minutes. Turn off heat.

With an oven mitten or hot pan holder for each of your hands, transfer the hot pot to a trivet set on half of a plush towel (so that there’s also room to set the lid while serving) at the dining table. Ladle the soup into bowls, making sure to get a bit of each soup section of meat and vegetables. Garnish each bowl of soup with shichimi togarashi. Make sure you keep a hot pan holder or oven mitten at the table with the donabe in case you have to lift the lid and anyone wants a second helping of soup. When you are done serving your bowls of soup and have more room in the donabe, you can add more vegetables that you couldn’t wedge in before. As long as the lid stays on, the remaining broth and other soup ingredients will cook the newly added vegetables.

Shichimi Togarashi Inspired by “Shichimi Togarashi” in Japanese Hot Pots
This is a customizable garnish made from seeds and minced dried spices and herbs that can be sprinkled onto most anything, like furikake. Just pick ingredients to match the soup flavors. Get creative.
Serves 8 to 10

Ingredients
1/2 tsp Poppy Seeds
1/2 tsp Mustard Seeds
1/2 tsp White or Black Sesame Seeds
1/2 tsp Italian Seasoning Mix
1/2 tsp Lemon Pepper
1/2 tsp Mrs. Dash Tomato Basil Garlic Blend
1/2 tsp Mrs. Dash Original Blend
1/2 tsp Whole Cumin Seeds, roasted

Directions
You can mix together any or all of these ingredients into a small seasonings shaker container.

Make sure you smell or taste your seeds and seasonings first before mixing them in to make sure they are not stale or rancid; if they are, throw them away. I threw away poppy seeds, sesame seeds and fennel seeds. Also when shopping for ingredients you know you may not use very often, purchase small containers of them so you don’t end up wasting money.

Pesto!

I love pesto! If a restaurant has a dish that includes pesto, I often have a difficult time resisting the urge to order it (unless the meal has lots of gluten or dairy in it, like cheesy pasta). Like curry, it’s a mixture. Although Italian basil pine nut pesto with Parmesan or Romano cheese is the most popular, there are several different varieties consisting of all kind of herb and spice combinations, however unlike curry, the flavorful mixtures are much simpler. Pesto recipes are rather adjustable, too; you can make them however you like. They can be oil-based, cream-based, oil-free and made into sauces or spreads. Most recipes either include nuts, cheese or both with leafy herbs and oil. You can put them on vegetables, bread, crackers, pasta, grains, salads, etc.

My favorite way to make pesto that’s healthier for you is with lots of soaked nuts and greens, a bit of oil and sometimes nutritional yeast. It’s easy to make. You just soak and rinse the nuts, trim the greens, add a couple more ingredients, and grind it all up in a food processor or blender. That’s it. Here’s the cashew-based basil pesto recipe I posted earlier, which also Includes carrot greens. I used to make it without carrot greens until I learned that they are so nutritious, containing lots of vitamins and minerals, like potassium and vitamin K to name a few. Carrot greens are also a good source of chlorophyll.

Here are some other pesto recipes that I’m eager to try out. You can “veganize” the recipes that have cheese by substituting with nutritional yeast or leaving out the cheese and yeast.

Cashew Basil Pesto With VeggiesVegan Pesto Recipes
Pine Nut Pesto

Kale Walnut Meyer Lemon Pesto

Kale Chickpea and Asparagus Pesto

Kale Basil Pesto with Nutritional Yeast

Broccoli Stem Pesto

Asian Pesto Sauce

Swiss Chard Pesto

Roasted Eggplant & Almond Pesto

Mixed Herb Pesto

Sage Pesto

Thai Lemongrass Pesto

Red Pepper Pesto

Sweet Pea Pesto

Spirulina Pesto with White Miso

Vegetarian Pesto Recipes (contain cheese)
Almond & Thyme Pesto

Lemon Thyme Chive Spinach Pesto

Watercress Pesto

Avocado Spinach Pesto

Garlic Scape & Sorrel Pesto

Artichoke Lemon Pesto

Three Basil Pesto

Arugula Pesto

Lemon Verbena Pesto

Roasted Shallot and Tarragon Pesto

Collard Green Olive Pesto

Dill Pesto

Carrot Pesto

Other Pesto Recipes
Coriander Pesto (contains fish sauce)

Which kind of pesto do you make? What do you eat it with?

These are so cute and pretty. I’ve been looking for a great gluten-free dairy-free madeleine cookie recipe! These are perfect for brunch or afternoon tea. What an adorable treat to feature on Mother’s Day, too. 🙂

Aunt Trisha’s Lemon Squares

Lemon Squares were my dad’s favorite dessert for a long time (it might be straight chocolate now, but he still wouldn’t turn down a lemon square).  My Aunt Trisha wanted me to share her tasty recipe for lemon squares with you, and being as organic lemons are on sale at Oliver’s, I might just whip up  a batch this afternoon. I really like the last drizzle of raspberry puree.  How great would that look and taste?

Trisha’s Lemon Squares

Crust
1 1/8 cup all-purpose flour
1/3 cup confectioner’s sugar
1 teaspoon lemon zest
pinch of salt
1/2 cup cold butter
Filling
2/3 cup confectioner’s sugar
1/8 cup all-purpose flour
1/2 teaspoon baking powder
2 eggs, lightly beaten
3/4 cup fresh squeezed lemon juice
2 teaspoons lemon zest

1.Pre-heat oven to 325 degrees. Line a 8″x8″ baking pan with foil.
2.In a medium bowl wisk together flour, sugar, zest and salt. Cut in butter until mixture resembles course crumbs. Pat on bottom and 1/2″ up side of prepared pan. Chill for 20 minutes. Bake 20 to 25 minutes, until barely light golden brown.
3.In the same bowl wisk together sugar, flour and baking powder. Wisk in eggs until well combined. Wisk in juice and zest until frothy. Pour over hot crust. Bake 20 to 25 minutes, until set
4.Cool completely on wire rack. Cover and chill overnight.
5.Remove from pan, peel off foil and cut into 16 squares while cold. Let come to room temperatue before serving.
To make them extra special, drizzle with raspberry puree.