Category Archives: Seasonal

Roasted Brussels Sprouts and Vegetable Medley

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Photo Credit: Cooktop Cove, 2016

I absolutely L-O-V-E Brussels sprouts!

Most people do not and the lovely little vegetable has a bad reputation for being the least tasty among pick eaters. But I have found that when you find the right way to cook them they are actually incredibly delicious!

Traditionally Brussels sprouts have been boiled, since time in memorial and crispy-balsamic-brussels-sprouts-2this method of cooking diminishes their flavor, making them soggy and without texture. So I roast mine instead and this method of cooking totally elevates the lowly sprout to new heights. Yes! Roasting them gives the sprouts a delicious crispy texture and an awesome flavor. They are a very savory vegetable though, which is why in this recipe they were paired with red apples to give them with a little sweetness and baby Yukon Gold potatoes so that you have a wonderful range of flavors with each fork full.

This recipe is just in time for during the winter doldrums!

Serves 4 to 6

Ingredients:
1 pound Brussels sprouts, cut in half
1 pound baby Yukon Gold potatoes, cut in half*
2 Red Delicious apples, medium diced
1 shallot, thinly sliced
2 tablespoons ginger, minced into a paste
7 cloves garlic, minced
2 tablespoons unsalted butter, small diced
1½ teaspoons chopped fresh thyme
1½ teaspoons salt
Ground black pepper, to taste
Drizzle of olive oil
2 tablespoons finely chopped parsley, for garnish
1/2 cup cashews, roasted and roughly chopped, for garnish (optional)

 

Directions:
Preheat oven to 400º F.

In a large bowl, mix all the ingredients together except, parsley and cashews.

Line a baking dish with parchment paper. Spread the Brussels sprouts mixture on top. Drizzle with olive oil.

Bake for 25 to 35 minutes, stirring occasionally, until the Brussels sprouts are browned in spots and the other vegetables are tender and crispy around the edges.

Remove the Brussels sprouts from oven and transfer to a serving platter. Garnish the vegetables with a sprinkling of parsley and cashews, if desired and serve immediately.

 

Cook’s Notes:
*You can use any full sized potatoes that you desire, just cut them into a medium sized diced.

 

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Hello, February!

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Seasonal Fruits and Vegetables for February

 

Listed below is a broad range of beautiful vegetables that are available right now, as well as tips on how to prepare them. Hopefully you’ll be inspired to skip the peas and corn in the frozen section of the grocery store and pick up one of these seasonal vegetables instead.

Arugula
Asparagus
Beets
Bok choy
Broccoli
Brussels Sprouts
Cabbage
Cauliflower
Carrots
Celery
Cilantro
Clementines
Dill
Endive
Fennel
Grapefruit
Kale
Lemons
Lettuce
Leeks
Oranges
Onions
Parsnips
Pears
Radicchio
Shallots
Sweet Potatoes
Swiss Chard
Tangelos
Tangerines
Turnips
Rhubarb

BRUSSELS SPROUTS
Brussels sprouts are the small, nutty members of the cabbage family. They are wonderful roasted, shaved, or on their own as a filling, flavorful side dish.crispy-balsamic-brussels-sprouts-2.jpg

 

CABBAGE
Iredgrncabbagex-56a495175f9b58b7d0d7ae20.jpgf you are eating on a budget, cabbage might be the best bargain out there and it still is extremely easy to come by in the middle of winter. It also tastes just as great as it did in October, making it a prime candidate for winter eating.

 

 

WINTER GREENS
Kale, Collards, Radicchio, Endive, and Chard are some of the greens that shine during the winter months. Take advantage of their amazingly unique flavors and textures by enjoying them raw or cooked.

 

BEETS
beets.jpgNot every one will jump up and down with excitement in eating beets. From a healthy viewpoint, beet roots contain valuable nutrients that may help lower your blood pressure, fight cancer and inflammation, boost your stamina, and support detoxification. Try adding beet roots raw to salads or as part of your vegetable juice; beet greens can be sautéed with spinach or Swiss chard. I hope that beets are making their way into your kitchen more frequently.

Chicken Cacciatore

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This version of the hunter style chicken will surely satisfy you soul on a cold winter’s day! Instead of the traditional bell peppers, carrots, fennel and celery were added to give this dish a another taste and also a twist of lemon at the end of cooking, makes it special too. For a heartier fare, serve this main course dish over polenta, pasta or mashed potatoes.

Serves 6

Ingredients:
8 Chicken Drumsticks*
8 Chicken Thighs*
Kosher salt, to taste
Ground black pepper, to taste
1/4 cup olive oil
1 bunch celery, sliced, leaves reserved
2 carrots, sliced*
1 medium fennel bulb, sliced*
1 medium yellow onion, sliced
2 Tablespoons roasted garlic
1 Tablespoon tomato paste
1 cup dry white wine (or water)
One 28-oz can crushed tomatoes
1 bunch fresh flat leaf parsley
1 bunch fresh thyme
4 cups chicken stock
Juice of 1 lemon

Directions:
Preheat the oven to 400 º F.

Season the chicken with salt and pepper. Heat a Dutch oven over medium high heat and add the olive oil, heating until the oil is shimmering. Add the chicken and cook, turning once until well browned on both side, about 4 minutes per side. Transfer chicken to a clean plate. Add celery, carrots, fennel, onion and garlic to the Dutch oven. Cook vegetables over high heat until the caramelize, stirring to prevent sticking. Add tomato paste and sauce and saute the mixture for about 5 minutes. Add the wine and using a wooden spoons, scrape the fond (brown bits) from the bottom of the pot.

Add the tomatoes, thyme, parsley and stock to the pot. Bring the liquid to a simmer. Return the chicken to the pot, cover and place it in the oven, in the center of the rack.

Bake until the chicken is tender as it falls away from the bones, 45 to 60 minutes.

To serve, remove the thyme and parsley and discard. Toss the celery leaves with the lemon juice. Divide the stew evenly among warmed wide shallow bowls and top with celery leaves. Serve immediately.

Cook’s Notes:
*Some substitutions can be made with this dish to suit your needs and what may be in the pantry or on hand in your kitchen.

Six to seven chicken quarters can be used instead of separated legs and thighs, which would be more economical and budget friendly.

Instead of fennel, 1 teaspoon of fennel seeds serves as a great replacement.

All photographs and content, excepted where noted, are copyright protected. Please do not use these photos without prior written permission. If you wish to republish this photograph and all other contents, then we kindly ask that you link back to this site. We are eternally grateful and we appreciate your support of this blog.

Thank you so much!

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Hello, January

Hello, January

The colder month are when a rainbow of fruits and vegetables reach their peak, from dark kale to sunny lemons.

Seasonal Fruits and Vegetables for January

Beets
Broccoli
Brussels sprouts
Carrots
Cauliflower
Grapefruit
Jicama
Kale
Leeks
Lemons
Oranges
Parsnips
Pears
Pomegranates
Potatoes
Red Cabbage
Sweet potatoes
Tangelos
Tangerines
Turnips
Winter squash

Hello October……

 

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Fresh produce is usually of better quality and taste when in season bringing a greater variety to your diet.

Autumn vegetables such as beets, broccoli, Brussels sprouts, cabbage and pumpkins are  delicious roasted and in wonderfully warming soups.

Beet chips by Minimalist Baker

Beets are tremendously earthy and can be eaten fresh, cooked or roasted. Some (like the golden variety) are pretty sweet. Noteworthy beets recipes:

 
Fruits like apples and  grapes, are perfect for snacking this time of year and make the most delicious desserts. During this time of year, the biggest, juiciest, most delicious apples are harvested during this time of the year. Crisp, chopped apples in salads with blue cheese and apple slices dipped into peanut or almond butter can be a great alternatives to be added to the lunch box for your kids as well.

Grapes are pretty perfect all on their own, or as a welcome, light option on cheese plates. I recently discovered the magic that is roasted grapes. Roasted grapes are sweet, jammy and delicious on goat cheese or brie crostini. Best of the Grape Recipes:

grapes

 

 

Seasonal Fruits and Vegetables for October

Apples
Beets
Blackberries
Broccoli
Brussels sprouts
Butter lettuce
Cabbage
Cauliflower
Chicory
Collard greens
Dates
Eggplant
Figs
Grapes
Kale
Melon
Peaches
Pears
Peppers
Persimmons
Plums
Pomegranates
Potatoes
Pumpkins
Raspberries
Sweet potatoes
Tangerines
Tomatillos
Tomatoes
Watermelon
Winter squash

 

Hello September……

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Summer is  winding down as many teachers and their students have already returned to school.  This month’s produce guide marks  a scattering of seasonal produce that may be challenge for  home packed school lunches. But by the same token football season is also here and there are a number of healthy options that you can serve for finger foods and appetizers without expanding the waistline.

Seasonal Fruits and Vegetables for September:

Apples
Artichokes
Blackberries
Blueberries
Broccoli
Cabbage
Cauliflower
Carrots
Chile Peppers
Cucumber
Curly Kale
Figs
French Beans
Garlic
Horseradish
Leeks
Lettuce
Mushrooms
Nectarines
New Potatoes
Peaches
Pears
Plums
Pumpkins
Red Onions
Spinach
Squash
Sweet Corn
Tomatoes

 

So this month, we will be featuring a number of fruits and vegetables that would be suitable for lunch boxes, tailgate parties  and vegan dinner options that will delight even the most fineky of eaters.

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Strawberry Vanilla Jam

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Photo Credit:  www.Napidoktor.hu,  2015.

Making your own jam is a great way to use your slow cooker in the summer. It’s also a delicious way to use up overripe fruit.

Makes About Four 8-pints

Ingredients:
2 pounds of strawberries
1 vanilla bean
1 tablespoon fresh lemon juice
2 cups sugar

Directions:
Wash the strawberries and drain in a colander. Remove the stems from the strawberries and cut in half. With a small, sharp knife, halve the vanilla bean lengthwise. Add strawberries and vanilla halves to a slow cooker along with the lemon juice and sugar. Stir well, cover, and cook on low for 2 hours.

Uncover the slow cooker and stir the jam. Continue cooking, uncovered, on low for an additional 2–3 hours or until the jam has thickened, stirring occasionally. Don’t worry if it is a little runny; it will get thicker as it cools. If you want a smoother consistency, use a potato masher to break up the fruit.

Discard the vanilla bean and ladle the jam into four  1-cup plastic or glass containers with tight-fitting lids. Allow to cool, uncovered, then cover and refrigerate or freeze until needed. Jam will last 3 weeks in the refrigerator and up to 1 year in the freezer.

Cook’s Notes:
Try swirling a spoonful of jam with plain Greek yogurt for breakfast or dessert.

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Thank you so much!

 

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Salmon Ravigote

 

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Poach delicious salmon steaks or fillets in only 15 minutes!

Salmon fillets are poached briefly, then served with a ravigote sauce. Ravigote means “to invigorate” in French, and this sauce, containing tomatoes, scallions, garlic, parsley, lemon juice, and olive oil, awakens the taste buds and complements the salmon. Pickled capers lend wonderful piquancy to the sauce.

Serves 4

Ingredients:
For the Sauce:
2 plum tomatoes  halved, seeded, and diced
1 tablespoon drained capers
2–3 scallions, trimmed  and sliced
1/3 cup chopped onion
2 garlic cloves, minced
1/3 cup coarsely chopped fresh parsley
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 cup extra-virgin olive oil
1 teaspoon lemon zest
2 tablespoons fresh lemon juice

For the Salmon:
Four 5 ounce skinless salmon fillets, about 1 1/2 inches thick
3 cups of water
Kosher salt, to taste

Directions:
To make the sauce, mix all the ingredients together in a small bowl. Set aside.

To poach the salmons, bring 3 cups of salted water to a boil in a large stainless steel saucepan. Add the salmon to the pan and bring the water back to a boil over high heat for 2 minutes. Immediately turn off the heat, or slide the pan off the heat and let the salmon steep in the hot liquid for 5 minutes. Note that your fillets will be slightly underdone in the center at this point and you may have to adjust the cooking time to accommodate thicker or thinner fillets, depending on your personal taste preference.

Remove the fillets from the poaching liquid with a large spatula, drain them well, and place on four warm plates. Absorb any liquid that collects around the fillets with paper towels, then spoon the sauce over and around the steaks and serve.

Cook’s Notes:
Alternatively,  for the poaching liquid, you can substitute 1½ cup dry white wine, like a good Sauvignon Blanc added to  1½ cups of water, for a different flavor profile.

All photographs and content are copyright protected. Please do not use these photos without prior written permission. If you wish to republish this photograph and all other contents, then we kindly ask that you link back to this site. We are eternally grateful and we appreciate your support of this blog.

Thank you so much!

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Hello July!

 

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It is not surprising that strawberries are the most popular berry in the world. An extremely versatile fruit, the strawberry is great in salads, desserts, and with proteins, and they’re perfect to eat as a snack. They’re in season late April through August, and in their peak during July, there is no time like no time like the present to take full advantage of strawberries.

Did you know that there are more than 600 strawberry varieties differing in flavor, size, and texture, although you can usually identify a strawberry by its red flesh decorated with yellow seeds and crowed with a small, trifoliate crown of leaves.

Fresh strawberries have a very short shelf life and are very perishable and should only DSC05495be purchased a few days prior to use. When selecting strawberries, look for firm, plump, mold-free berries that have a shiny, deep red color and intact green stems. Steer clear of berries that are dull in color with green or yellow patches—once picked, strawberries do not continue to ripen. Make sure that prepackaged strawberries are not packed too tightly, which could cause damage.

And so this month, because strawberries are “berry, berry nice”, just for your inspiration, On The Menu @ Tangie’s Kitchen is presenting a few of our favorite recipes featuring the seasonal and delicious strawberry this month.

Enjoy!

Refreshing Summer Drinks

Basil is a nice addition to plenty of easy cocktails: add a torn leaf or two to your gin and tonic, or tap a little into the bottom of a mojito. But these drinks are a change of pace from the classic and the ordinary that feature the fresh green flavor of this herb, and are just right for summer sipping.

Honey-Basil Lemonade

Honey-Basil Lemonade Recipe

 

This simple lemonade combines fresh basil with a touch of honey.

Makes 1 Quart, Serves 4

Ingredients:
1 cup fresh juice from 10 to 12 lemons
1/2 cup honey
2 cups loosely packed basil leaves
Pinch salt
3 cups cold water
1 quart ice
Basil leaves for garnish

Directions:
Combine lemon juice, honey, basil leaves, and salt in a blender. Blend on high speed until smooth, about 1 minute. Strain through a fine mesh strainer into a pitcher. Discard solids. Add cold water and whisk to combine. Add ice. Serve in ice-filled glasses garnished with basil leaves.

Cucumber and Basil Slush Cocktail

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(Photo Credit : Kelly Carámbula, Serious Eats, 2012)

As temperatures and humidity rise, having some frozen drinks in your arsenal becomes more and more essential. This one offers double-cooling action with loads of ice and a soothing cucumber in the mix, plus fresh lime and basil. Vodka’s an easy partner that won’t dominate the flavor—try Karlsson’s Gold, which has a slightly floral side and rich texture—but if you prefer another spirit, feel free to experiment.

Makes 2 cocktails

Ingredients:
1 kirby cucumber, sliced
2 ounces freshly squeezed lime juice
1/4 cup basil leaves
3 tablespoons sugar
1/4 cup vodka
1/4 cup water
3 1/2 cups ice
Garnish: cucumber slice

Directions:
Place all the ingredients in the blender. Using the ice crush setting, blend until all the ingredients are even and finely chopped, about 30 seconds.

Pour the slush into a glass. Garnish with a cucumber slice and a straw.