Clementine, Fennel & Potatoes

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Photo Credit: Cocoa Bean, the Vegetable, 2017.

 Inspired by one of a recipe from the Jerusalem Cookbook by Yotam Ottolenghi and Sami Tamimi, the dish comes together in just a few minutes and is loaded with healthy seasonal ingredients. The mix of flavors in this dish is absolutely wonderful. The Potatoes, citrus fruit, fennel, thyme, mustard and a generous dose of ouzo (an anise-flavored aperitif) makes a perfect accompaniment to chicken, fish or even chickpeas. An added bonus is that  the potatoes, clementines and fennel all deliver a nice boost in fiber, potassium and iron, not to mention vitamin C, that is much needed during the winter months.

Recipe Adapted From
Cocoa Bean, The Vegetable
April 20, 2017

Serves 4

Ingredients:
3 tablespoons ouzo
2 tablespoons olive oil
1 tablespoon fresh lemon juice
1 tablespoon fresh orange juice
1 tablespoon grainy brown mustard
1 tablespoon light brown sugar
2 tablespoons fennel seeds
3-5 sprigs of fresh thyme
1  1/2 pounds baby Yukon Gold potatoes
1 fennel bulb
2 clementines, whole and washed
Kosher salt, to taste
Ground black pepper, to taste

Directions:
Preheat the oven to 350 ° F.

In a small non-reactive bowl, mix together the ouzo, oil, juices, mustard, sugar and fennel seeds to make the marinade. Set aside.

Using a chef’s knife, cut the fennel bulb in half, and then cut each half in four quarters.

Slice the clementines thinly and crosswise, keeping the skin on.

In a 9 x 11-inch baking dish, combine the potatoes, fennel wedges and clementine slices. Pour over the marinade, stirring gently to ensure everything is coated. Toss in the sprigs of thyme, and season with salt and pepper.

Place the baking dish and bake in the oven for 30 to 45 minutes or until cooked through and vegetables are golden. Add a bit of extra color by putting on the broiler for the last three minutes being careful not to burn the vegetables.

Remove from the oven and transfer the vegetables to a serving platter. Garnish with extra thyme leaves if desired.

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Crustless Ham, Potato & Spinach Quiche

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Adapted from Shannah Coe
My Suburban Kitchen
October 2017

A perfectly protein packed dish that can be served  any time of the day that you desire.  Serve for breakfast, brunch or even for  a light dinner with a mixed  greens side salad.  It is fast and easy to prepare and so delicious!

Serves 8 to 10

Ingredients:
8 ounces cooked ham, diced
6 eggs
1/2 cup heavy cream
1/4 teaspoon chili powder
1/4 teaspoon Madras curry powder
1/2 teaspoon cumin
1 package of commercially prepared refrigerated Southwestern shredded potatoes
1 cup shredded Gruyere cheese
1 cup chopped fresh spinach
1 small red bell pepper, seeded and diced
1 small red onion, diced
Salt, to taste
Ground black pepper, to taste

Directions:
Preheat oven to 375° F.  Lightly grease a 9- inch pie pan and line  with parchment paper.

In a large bowl, lightly beat eggs. Add in ham, cream chili powder, curry powder and cumin. Stir in potatoes and 3/4 cup cheese. Stir in spinach, bell pepper and onion. Season with salt and pepper. Pour into prepared pan. Top with remaining cheese.

Cover with foil and bake in the  preheated oven for 25 minutes. Increase heat to
400°F, remove foil and bake for an additional 10- 15 minutes or until the middle of  the quiche is set.

Cook’s Notes:
You can easily use Swiss cheese to replace the Gruyere and use kale in place of the spinach. Any type of commercially prepared shredded potatoes can also take the place of the Southwestern  seasoned version. The combination of the mild spices from the Southwestern potatoes give and extra punch of flavor to the fresh spinach used in this dish.

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Coconut Braised Chicken

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This perfectly braised fragrant chicken stew is a cultural transformation of Asian, Central and South American ingredients—coconut, Mexican chorizo, cilantro and lime.

Serves  4

Ingredients:
2 Tablespoons canola oil
3 whole chicken legs
3 chicken thighs
Kosher salt, to taste
Freshly ground black pepper, to taste
½ pound fresh Mexican chorizo, casings removed
1 medium onion, thinly sliced
1 Tablespoon minced peeled fresh ginger
1 garlic clove, minced
1 dried chile de árbol, finely crushed
3 cups unsweetened coconut milk
1 pound baking potatoes, peeled and cut into 2-inch pieces
1 Tablespoon unsalted butter
2 Tablespoons fresh lime juice, plus lime wedges for serving
Cilantro sprigs, for garnish

Directions:
Preheat the oven to 425° F.

In a large enameled cast-iron casserole or Dutch oven, heat the oil.

Season the chicken with salt and pepper.

Working in 2 batches, brown the chicken over moderate heat, turning occasionally, about 8 minutes per batch. Transfer the chicken to a large plate, and set aside.

Add the chorizo and onion to the casserole or Dutch oven and cook, stirring to break up the meat, until the onion is translucent, cooking for about 5 minutes.

Stir in the ginger, garlic and chile and cook until fragrant, cooking for about 1 minute.

Add the coconut milk, potatoes and chicken to the casserole or Dutch oven and bring to a simmer.

Cover and braise in the oven for about 1 hour, until the chicken is cooked through. Stir in the lime juice and butter. Taste and adjust the seasoning with salt.

To serve, spoon the braised chicken and potatoes into shallow bowls. Garnish with cilantro sprigs and serve with lime wedges.

Note:
This recipe was featured on the NBC TODAY Food Club webpage in November 2015.

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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