Currently reading …

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New book

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Put up my butterflies

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Salmon with Roasted Red Pepper Quinoa Salad

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Salmon with Roasted Red Pepper Quinoa Salad
★★★★★
2020, Eating Well, salmon, steelhead, Velik Favorites
Prep Time: 15 mins Cook Time: 15 mins Servings: Servings: 4 Source: eatingwell.com

INGREDIENTS
3 tablespoons extra-virgin olive oil, divided
1 ¼ pounds skin-on salmon, preferably wild, cut into 4 portions
½ teaspoon salt, divided
½ teaspoon ground pepper, divided
2 tablespoons red-wine vinegar
1 clove garlic, grated
2 cups cooked quinoa (see Tip)
1 cup chopped roasted red bell peppers (from a 12-ounce jar), rinsed
¼ cup chopped fresh cilantro
¼ cup chopped toasted pistachios

DESCRIPTION
This zesty quinoa salad is delicious all on its own, with some serious Mediterranean flair. Make a double batch for lunches later in the week.

DIRECTIONS
Heat 1 tablespoon oil in a large nonstick or cast-iron skillet over medium-high heat. Pat salmon dry and sprinkle the flesh with 1/4 teaspoon each salt and pepper. Add to the pan, skin-side up, and cook until lightly browned, 3 to 4 minutes. Turn and cook until it’s just cooked through and flakes easily with a fork, 1 to 2 minutes more. Transfer to a plate.

Meanwhile, whisk the remaining 2 tablespoons oil, 1/4 teaspoon each salt and pepper, vinegar and garlic in a medium bowl. Add quinoa, peppers, cilantro and pistachios; toss to combine. Serve the salmon with the salad.

NOTES
Tip: Keep a package of frozen cooked quinoa on hand to add whole grains to dinner in a flash. Shelf-stable packets are a great choice, too, but tend to be higher in sodium, so check the label if that’s a concern for you.

WW SmartPoints = 7 Blue, 11 Green, 4 Purple

NUTRITION
481 calories; 21 g total fat; 3.4 g saturated fat; 66 mg cholesterol; 707 mg sodium. 774 mg potassium; 31 g carbohydrates; 3.5 g fiber; 1 g sugar; 35.8 g protein; 1161 IU vitamin a iu; 6 mg vitamin c; 59 mcg folate; 99 mg calcium; 3 mg iron; 109 mg magnesium

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Done!

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Zucchini Ricotta Galette

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Zucchini Ricotta Galette

*Recipes I want to try, 2020, Jo Cooks, Main Dish, Velik Favorites, zucchini
Prep Time: 15 mins Cook Time: 45 mins Servings: 6 Source: jocooks.com

INGREDIENTS
For Pastry:
1 1/4 cups all-purpose flour chilled in the freezer for 30 minutes
1/4 tsp salt
8 tbsp butter cold unsalted, cut into pieces and chill again (1 stick)
1/4 cup sour cream
2 tsp lemon juice fresh
1/4 cup ice water
Filling
1 large zucchini or 2 smaller ones, sliced into 1/4 inch thick rounds
1 tbsp olive oil
1 tsp garlic minced, roasted, fresh works as well
1/2 cup ricotta cheese
1/2 cup Parmesan cheese grated
1/4 cup mozzarella mozzarella
1 tsp basil dried
1 egg yolk for brushing

DESCRIPTION
This Zucchini Ricotta Galette is made with a creamy three-cheese filling and an incredibly easy buttery pastry made from scratch. While this galette looks gorgeous, it requires just 15 minutes of prep! Perfect for your busy weeknights.

DIRECTIONS
Make pastry dough: Add the flour and salt to a large bowl and slightly whisk. Cut the butter in pieces and add to the bowl. Using a pastry cutter or two knives cut but butter in until the mixture resembles coarse meal. In a small bowl, whisk together the sour cream, lemon juice and water and add this to the butter-flour mixture. Using a wooden spoon or your fingers, mix in the liquid until large lumps form. Pat the lumps into a ball; do not overwork the dough. Cover with plastic wrap and refrigerate for 1 hour.

Prep zucchini: Cut zucchini into thin slices and place over paper towels, sprinkle some salt over the slices and let sit for 30 min so the paper towels soak up all the water.

Prep the cheese: Mix the ricotta cheese, mozzarella cheese, Parmesan cheese and basil. In a small bowl, whisk the olive oil and the garlic together and add 1 teaspoon of the garlicky olive oil to the bowl with the cheeses and season with salt and pepper to taste and mix well.

Preheat oven to 400 F degrees. Line a baking sheet with parchment paper.

Assemble galette: On a floured work surface, roll the dough out into a 12-14 inch round. Transfer to prepared baking sheet. Spread the ricotta mixture evenly over the bottom of the galette dough, leaving a 2-inch border. Shingle the zucchini attractively on top of the ricotta starting at the outside edge. Drizzle the remaining tablespoon of the garlic and olive oil mixture evenly over the zucchini. Fold the border over the filling, pleating the edge to make it fit. The center will be open. Brush crust with egg yolk.

Bake: Bake for about 45 minutes or until golden brown.

NOTES
Wrap leftover galette with plastic or store the slices in an airtight container. This zucchini galette tastes just as delicious cold as it does hot! You can zap it in the microwave or toast it up in the oven, but I like to just pull a piece straight from the fridge and enjoy.

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Starting a new book …

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Chocolate Black Sesame Cookies

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Chocolate Black Sesame Cookies
★★★★★
*Recipes I want to try, 2020, cookies, Velik Favorites
Cook Time: 45 minutes Difficulty: Easy Servings: 32 cookies Source: loveandoliveoil.com

INGREDIENTS
1 2/3 cup all-purpose flour
1/3 cup dark or dutch-processed cocoa powder, sifted
1/4 cup black sesame powder or finely ground black sesame seeds
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, room temperature
1 cup packed light brown sugar
1/2 cup granulated sugar
2 large eggs
1/2 teaspoon vanilla extract
1/2 teaspoon soy sauce
1 cup dark or semisweet chocolate chips
black sesame seeds, for topping

DIRECTIONS
Preheat oven to 350 degrees F. Line baking sheets with parchment paper or silicone mats.

In a bowl, whisk together flour, cocoa powder, black sesame powder, baking powder, baking soda, and salt and set aside.

In a large mixing bowl or the bowl of a stand mixer, beat butter and sugars together on medium-high speed until light and fluffy, 2 to 3 minutes. Add eggs, vanilla, and soy sauce and mix until smooth, scraping down the sides of the bowl as needed. Add dry ingredients and mix on low speed until incorporated. Stir in chocolate chips.

Scoop 1 1/2-inch balls of dough with a medium cookie scoop (about 1 1/2 tablespoons per cookie) and place on prepared cookie sheet, leaving at least 2 inches of space between cookies to allow for spreading. If desired, sprinkle cookies with a pinch of black sesame seeds just before baking.

Bake cookies for 10-12 minutes or until centers are just set. Remove from oven and let cool on pans for 5 minutes, then transfer to wire racks to cool completely.

Cookies will keep in an airtight container for up to 3 days.

NOTES
Melissa’s notes – for me, this recipe yielded 32 cookies using my large black handled cookie scoop, not 24 as stated in original recipe.

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Finished The Henna Artist

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Next reads ….


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Blue Brie Macaroni & Cheese

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Blue Brie Macaroni & Cheese
★★★★
2020, elbow macaroni, Pasta, Velik Favorites
Prep Time: 5 minutes Cook Time: 15 minutes Difficulty: Easy Servings: 4 servings (approx 1 cup each) Source: adapted from happyveggiekitchen.com

INGREDIENTS
200g (2 cups) dry macaroni (or other small pasta shape)
2.5 cups 2% reduced fat milk
2 Tbsp butter
6 oz blue brie (cambozola) or a mix of brie and blue cheese, roughly chopped
1 oz grated parmesan cheese
1 cup fresh baby spinach
DESCRIPTION
A quick and easy stovetop mac and cheese recipe, using blue brie (cambozola), which makes a creamy, deliciously flavorful sauce.

DIRECTIONS
Pour the macaroni and milk into a saucepan. Heat, stirring very frequently, until the milk begins to bubble. Turn the heat down and simmer for 10 minutes. Continue to stir at regular intervals. You may need to add more milk depending on how thick your macaroni is. If your macaroni isn’t cooked by the time your milk has cooked down, you’ll need to add more and turn the heat back up to bring it back to a boil.

Once the macaroni is cooked al dente, stir in the butter and cheese until melted. Assess the texture and add more milk if it’s too thick and sticky.

Finally, add the spinach and stir in until just wilted.

That was easy wasn’t it? Serve!

NOTES
If you’re not using cambozola, use 170g of normal brie and then add another 50-100g of blue cheese. This would be perfect with a creamy cheese like gorgonzola or cashel blue. You could use a harder blue cheese such as stilton, but you may then wish to add more milk.

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