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3-Ingredient Lemony Green Beans with Frizzled Leeks

May. 1
2017

I am always looking for something different to make as a side dish. This recipe appealed to me because it had fried leeks in it, which I thought would be a delicious addition. And yes, it was!

There are not many ingredients in this dish, yet it is filled with great flavor. The bonus for me of course, is the lemon zest and juice. These will always be staples in my cooking repertoire. The leeks added a wonderful crunch and texture that was thoroughly enjoyable in every bite. As I frequently say, “anything fried is good”, and it is. The fried leeks did not disappoint.

Remember, it only takes a few minutes for the beans to boil and become that beautiful bright green color. Remove them from the pot and immediately place them in a bowl of ice water. You want them to have that perfect crunch when you bite into them.

The combination of the vegetables in this dish is heavenly and I am sure you are going to enjoy it as much as I did. This recipe is courtesy of Epicurious.com and will serve 8 people who will love the yummy fried leeks!

Ingredients for Lemony Green Beans

2 1/2 pounds green beans, preferably haricot verts, trimmed
1 tsp. kosher salt
3 lemons
2 large leeks, white and light green parts only
1 1/2 cups extra-virgin olive oil
1/2 tsp. freshly ground black pepper

Cook green beans in a large pot of (very) salted water, until crisp tender, 5-7 minutes.

Lemony Green beans Beans in boiling water

Prepare a large bowl filled with ice water.

Drain the green beans and immediately transfer to the bowl filled with ice water.

Drain again and pat dry. Set aside.

Meanwhile, zest the lemons to yield 1 tablespoon zest. Juice the lemons to yield 1/4 cup juice, then slice any remaining lemons into wedges.

Cut leeks crosswise into 4″ sections, then slice lengthwise into matchsticks.

Heat oil in a large deep-sided skillet over medium-high until shimmering.

Cook half of the leeks, stirring occasionally, until lightly golden brown and crispy, about 5 minutes. Using a slotted spoon, transfer to paper towels; season with salt.

Repeat with the remaining leek; reserve oil in skillet.

Cook green beans , pepper, lemon zest, and remaining teaspoon of salt in reserved oil over medium heat, tossing occasionally, just until warmed through, about 5 minutes.

Add lemon juice and toss to coat, then transfer to a platter.

Drizzle about 1/2 cup of oil from pan onto green beans.

Top with leeks and serve with lemon wedges alongside.

It’s that simple!

Lemon Sponge Cups

Apr. 27
2017

As a lemon lover, I couldn’t resist making these Lemon Sponge Cups. They are a little like a soufflé, with a beautiful crust on top and a scrumptious lemony custard beneath.

These are impressive for sure. They are exquisite treats that taste like you spent hours in the kitchen, when in reality, they are simple and quick. They are light, fluffy, and oh so lemony!

Just to note, I did not pour enough batter into the ramekins. These sponge cups would have looked a lot better if they had spilled a little over the tops of the ramekins. I would suggest you pour the batter to the top of the cups so that the finished result is just puffed over the top. That is how they looked in the lovely picture in the book. Oh well, I wish they had mentioned that; although I am sure mine tasted just as delicious.

This is a perfect dessert to thrill your family or guests. If you are a lemon-lover like me, I dare you to eat just one!

This recipe is courtesy of Food 52 book, Baking. It has so many uncomplicated desserts; I will be baking many of them for future blogs. Who knows? Maybe I will become an accomplished baker sooner than I thought!

Ingredients for Lemon Sponge Cups

2 tbsp. unsalted butter, at room temperature
1 cup sugar
1/4 cup all-purpose flour
Finely grated zest and juice of 1 lemon
Pinch of salt
3 eggs, separated
1 1/2 cups milk
Thin slices of lemon, for garnish

Preheat oven to 350.

Put the butter, sugar, flour lemon zest and juice, and salt in a large bowl.

Using an electric mixer or creaming vigorously with a wooden spoon, beat until well combined. Scrape down the sides of the bowl to make sure everything is thoroughly mixed.

In a separate bowl, whisk the egg yolks.

Add the milk and whisk until smooth.

Gradually stir into the butter-sugar mixture, whisking by hand as you pour.

Put the egg whites in a clean, dry bowl.

Using an electric mixer fitted with the whisk attachment or whisking vigorously by hand, whip until stiff peaks form.

Gently fold egg whites into the sugar mixture. Since the sugar mixture is loose and liquidy, your batter might be a bit lumpy after folding in the egg whites–do not be alarmed.

sponge cups.fold egg whites into mixture

Pour the mixture into four to six ramekins or individual soufflé dishes.

Put them in baking pan and pour enough hot water to reach about halfway up to the sides of the ramekins.

Bake for 45 minutes. When done, the sponge cups will be lightly browned on top, with a layer of lemon custard beneath.

Let cool slightly before serving, either in the ramekins or turned out onto serving plates.

Garnish with a slice of lemon.

It’s that simple!

Broccoli Rabe with Garlic and Toasted Breadcrumbs

Apr. 24
2017

I am a serious broccoli rabe lover. Regardless of how it is prepared–steamed, roasted, or sautéed, I could probably eat it several times a week.

I decided to research some recipes and come up with one that I thought was delicious and blog-worthy. I think this one is.

There are two important things to remember when making broccoli rabe. The first is to cook it until it is a beautiful bright green color, and the second is to immediately pour it into an ice bath to stop the cooking process. Blanching the broccoli rabe like this takes out the bitter taste sometimes associated with it.

I also prefer to make my own breadcrumbs. But, if you are short on time, feel free to use the store bought kind, unseasoned.

Of course I added the usual lemon juice and zest. Why not? It’s all good!

The result is a delightful and thoroughly scrumptious dish. It is easy enough to prepare for any weeknight dinner, and delicious enough to serve for company. The toasted breadcrumbs, combined with the lemon, truly bring out the distinctive flavor of the broccoli rabe. It is a “must try” for sure.

This recipe will serve 4-6 people, who may become new broccoli rabe lovers.

Ingredients for Broccoli Rabe

2 tbsp. kosher salt, plus 1 tsp. set aside
1/2 tsp. pepper
1/2 cup extra-virgin olive oil, divided
1 pound of broccoli rabe, trimmed and washed
4 cloves of garlic, chopped
1 cup of breadcrumbs, preferably homemade
1/4 tsp. crushed red pepper flakes
Zest of 1 lemon
Juice of 1/2 lemon

Bring a large pot of water to boil. Toss in 2 tablespoons kosher salt.

Prepare a large bowl with ice and water.

Place broccoli rabe in boiling water for 1-2 minutes, until it turns bright green, take it out and place immediately in ice water.

Brcooli rabe, breadcrumbs broccoli steaming in pot

In a large skillet, put 1/4 cup of olive oil over medium-low heat.

When oil is warm, add the garlic and cook for 1 minute.

Add the breadcrumbs and red pepper flakes and cook until the breadcrumbs are golden, about 5 minutes.

Broccoli rabe breadcrumbs, breadcrumbs toasting

Remove the breadcrumb mixture from the skillet and set aside.

Wipe out skillet with a paper towel.

Add remaining 1/4 cup of olive oil to the skillet.

When oil is warm, toss in the broccoli rabe, lemon zest and juice.

Broccoli rabe breadcrumbs, broccoli in pot with lemon zest

When the broccoli rabe is warm, toss in the breadcrumb mixture and heat well, about3-4 minutes.

Broccoli rabe breadcrumbs in pot with breadcrumbs

Transfer broccoli rabe to a serving plate and serve warm.

It’s that simple!

Roasted Onions and Peppers

Apr. 20
2017

There is nothing easier than roasting vegetables. If you ask several people the best temperature at which to roast vegetables, you will get several different, but correct answers.

The trick to roasting is in the timing. The key is to take the vegetables out of the oven just as they start to turn a little brown. This caramelization makes the roasted vegetables so yummy! (And sometimes makes my pictures look less than stellar!). Whatever your roasting temperature, remember to set your timer!

I prefer a high temperature (500) because it saves time. In my recipe, although I tell you to line a baking sheet with foil, you don’t have to. An aluminum foil pan will do just as well especially if you don’t like the cleanup (and who does?). I do not enjoy cleaning up, so whatever I can do to make it simpler, works for me!

This recipe is one of my favorites. It is easy, quick and delicious. The caramelized vegetables join beautifully with the balsamic-reduction dressing. There are so many variations to this recipe. Pick any vegetables you prefer, roast them and combine them with the balsamic sauce and you have a delightful side dish any night of the week.

This recipe will serve 4 people who will love your roasted vegetables!

Ingredients for Roasted Onions and Peppers

3 red onions, peeled and sliced
3 red bell peppers, cored and thinly sliced
3-4 garlic cloves, sliced
1/4 cup olive oil
1 tsp. kosher salt
1/2 tsp. pepper
Zest of 1/2 lemon
Juice of 1/2 lemon
1/4 cup of balsamic vinegar
Parsley, chopped, for garnish

Preheat oven to 500.

Thinly slice red onion and place in a large bowl.

Core and slice red pepper and place into bowl with onions.

Add oil, garlic, salt, pepper, lemon zest and juice. Mix thoroughly, allowing all ingredients to combine.

onions and peppers garlic lemon juice and zest

Place tin foil around a large baking sheet.

Place onion and red bell pepper mixture onto baking sheet, spreading it out, so there is one layer.

onions and peppers finished on baking pan

Bake in oven for 15 minutes.

Meanwhile, pour balsamic vinegar in small pot over high heat.

When vinegar comes to a boil, turn heat down to low and simmer for 5 minutes, until it thickens.

onion and peppers balsamic vingar heating

Take off heat and set aside.

Mix vegetables and place back in oven for additional 5 minutes.

Vegetables should be slightly browned when ready.

Transfer to serving plate.

Drizzle balsamic reduction over mixture, and garnish with parsley.

It’s that simple!

Roasted Asparagus with Hard Boiled Eggs

Apr. 17
2017

I found this recipe while searching for an egg side dish. Since I love both of the main ingredients in this dish, I decided to give it a try. The truth is, I love eggs with anything. No matter what the recipe, if it is topped with an egg, I’m in!

Europeans have popularized the use of eggs in their food. I had my first experience with eggs on pasta, meat and vegetables while in Europe. If they are offered in a restaurant here in the United States, I dive at the chance to order them.

So why not try to make a recipe with eggs? Well I did, and this recipe did not disappoint. I am pretty sure you are going to agree with me on this one.

This wonderful side could not be any simpler. It has a minimal amount of ingredients, and is very easy to make. This adds up to a perfect side dish you can whip up in minutes (and I mean that – it takes about 5 minutes of prep-time!).

I thought the combination of the asparagus, eggs and the dressing, were delightful. It is low in calories, and a very healthy choice to make for dinner any night of the week. Go ahead and give it a try! I think you are really going to like this one!

This recipe is courtesy of Lauren Zembron at Healthyfoodforliving.com, and will serve 2-3 people who will love this “eggs with asparagus” side dish.

Ingredients for the Roasted Asparagus

1 lb. asparagus, lightly peeled
3 hard boiled eggs, chopped
2 tsp. olive oil, plus 1 more, divided
2 tsp. coarse grain dijon mustard
2 tsp. capers
Juice of 1/2 lemon
2 tsp. chives, chopped
1 tsp. salt, divided
1 tsp. pepper, divided

Preheat oven to 400.

Toss the asparagus with 2 tsp. olive oil, 1/2 tsp. salt, and 1/2 tsp. pepper.

Place in roasting pan and roast for 10-15 minutes. The asparagus spears are thin (especially after you peel them) and you want to take them out of the oven just when they start to turn bright green.

Cover eggs with water in a saucepan over high heat. As soon as the water comes to a boil, take the pan off the heat and cover. let it sit for 12 minutes. Drain and peel. Coarsely chop.

In a small bowl or bell jar, combine the 2 tsp. capers, juice of 1/2 lemon, 2 tsp. coarse-grain dijon mustard and 1 tsp. olive oil. Add the remaining salt and pepper and whisk or shake until combined.

Toss the asparagus with the dressing, lay them out on a plate, and top with chopped hard boiled egg.

Garnish with chopped chives.

It’s that simple!

Spring is here!