ALL ABOUT VEGGIES Archives - Page 2 of 4

MIDWEEK BLUES – ROASTED CHICKEN LEGS WITH ORANGE & FENNEL

When you inject good mojo and pride into anything, even chicken legs can be transformed into something so infectious, your taste buds will sing. This one-pan chicken dish will easily become one of your favorites of all time. It’s simple preparation and stellar results makes for an effortless summer recipe. The fennel will caramelize around the edges and its subtle anise undertone will pair beautifully with the citrusy flavors, making it a heavenly combination with chicken. Accompany this with a…

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MIDWEEK BLUES – KOREAN NOODLE SALMON SALAD

Here’s another week of dealing with iterative work deliverables and pushing steadily through for the much-awaited weekend. You may be contemplating ordering a pizza, but try this noddle salmon salad instead, as it’s assuredly healthier and it delivers exceptional results. The participants can be changed to whatever you have available and there are no back up singers here, because everyone’s a star in the production. Sautéed veggies, grilled chicken, shrimp, tofu. grilled steak, and why not throw in some pickled onions…

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KNOCKOUT VEGGIE BURGER

Veggie burgers have acquired a bad rep because the ingredients tend to render them so lackluster seems like you are gnawing on a dog biscuit. The objective with veggie burgers is to deliver in texture and flavor and I guarantee there’s nothing yawn inducing about this take, which will not make you miss the meat, even if you’re a confirmed velociraptor. Here, the cast of characters are so intriguing and diverse, it’s going to become one of your faves of…

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KIMCHI

“Pickled radish slices make a good summer side-dish, Radish preserved in salt is a winter side-dish from start to end. The roots in the earth grow plumper everyday, Harvesting after the frost, a slice cut by a knife tastes like a pear”— Yi Gyubo, Dongguk isanggukjip (translated by Michael J. Pettid, in Korean cuisine: An Illustrated History) Kimchi is a staple in Korean cuisine its typically served as a side dish consisting of fermented vegetables and it’s usually spicy. There are…

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ROAST CHICKEN WITH BOURBON AND VANILLA

I know what you are thinking. What an unorthodox combination of ingredients? The combination of bourbon and vanilla isn’t just spectacular here, but you will wonder why you didn’t think about it before. The flavor arrangement makes for a succulent and amazing roast chicken. I think you should cook this tonight and once you do, I’m certain it will become part of your chicken repertory yet. 1 whole roasting chicken – giblets removed – washed and dried 1 TBSP…

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A WEEKLONG CELEBRATING BOURDAIN

Many of us are still reeling from Bourdain’s passing last week on June 8th, myself included as he was my mentor and good personal friend. After posting my last article Remembering Anthony Bourdain it may seem trite, but I decided to pay homage to his legacy by creating Bourdain’s culinary week. These are some of his recipes that he shared with me and I’ve prepared countless times. It’s hard to comprehend the inner demons that push someone to take their own life;…

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THE REVOLUTIONARY STUFFED PEPPER

There are some dishes that need no introduction. This one reigns supreme and every country is a contender boasting of vibrant ingredients and exotic spices. There is an esoteric allure about the colorful stuffed pepper. They’re the quintessential comfort food and although you may think so, they didn’t originate in your mom’s kitchen. According to Cooking Journals found in Boston, there are recipes going back to the 1890’s here in the States. Peppers aren’t indigenous to Europe or the Middle…

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LENTIL STUFFED MOROCCAN BELL PEPPERS

The filling for these peppers has a Moroccan/Middle Eastern flavor profile. They include no meat but carnivores will relish these for the combination of spices, mushrooms and lentils alone. They are extraordinarily easy to prepare. 4 bell peppers – choose your preference 1 cup of cooked lentils (see note) ½ LB of button mushrooms – chopped somewhat small 1 medium onion – finely chopped ½ TSP ground cumin ½ TSP ground Aleppo pepper ½ TSP ground coriander ¼ TSP cinnamon…

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CHILI RELLENO

A Mexican pepper filled with meats and cheeses, dipped in a light batter and then deep fried. It’s traditionally served alongside tamales and pozole at Christmas time in México. It dates as far back as the 1800’s, originating from the town of Puebla and the sharp flavors of Poblano or Anaheim peppers are showcased in this popular dish. When done correctly it’s one of the best examples of Mexican fare. In the States the popular version makes the filling with…

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EGYTIAN STUFFED PEPPER – MAHSHI

During the Ramadan, these stuffed peppers are almost a staple served in restaurants and almost every local Egyptian household. They are typically served alongside roasted lamb skewers as a complete meal. Some ground lamb can be added, but they are robust enough with aromatics and rice. If you choose to add some ground lamb, sauté it first with some onions, cilantro, pinch of allspice salt and pepper and then mix with the cooked rice prior to stuffing the peppers. …

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KOREAN STUFFED PEPPERS

These hot peppers called Gochujun, filled with a mixture of pork and tofu and are sold by the bucketful all over Seoul by local street vendors. The variety of Korean pepper is hard to find here so you can substitute for Anaheim chilis or for extra kick you can use jalapeños. 12 Anaheim peppers 1 TBSP garlic/ginger paste ¼ LB of ground pork ½ a block of firm tofu – patted dry 3 scallions – chopped – green…

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THE COMFORTING CABBAGE ROLL

The good ol’ cabbage roll. They may not look all that sexy on a plate, but the boy are they the ultimate comfort classic. Its origins are somewhat nebulous since it’s a dish prevalent over most of Europe. From Poland to Sweden, Russia and the Balkans, Greece all the way to Egypt. Oh yes, the Egyptians serve divine cabbage rolls, stuffed only with rice, spices and herbs – mostly mint, sometimes nuts and have no meat filling. Put that in…

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SPANISH STUFFED PEPPERS WITH COD

Fish stuffed peppers are the rage in Spain and there are quite a few renditions. Here the use of small Piquillo peppers is best, cut in half, stuffed and served as part of the Tapas repast. However, there is nothing amiss if you select to stuff the normal sized peppers and serve as a main course, as Piquillo peppers are hard to come by. This recipe is rich and delectable, one I’m sure you probably haven’t sampled before, unless you…

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WILD MUSHROOM RAGOÛT WITH BOURBON HERB SAUCE

This ragù is unadulterated shroom nirvana for mycophiles. There is something criminally satisfying about this earthy and exotic ragoùt, bursting with umami fungi flavor. The mushroom melange and the velvety sauce makes for a very robust and satisfying pasta. It’s so outstanding a dish that I’m betting money carnivores will delight as much as vegetarians! 1 LB of Tagliatelle – preferably fresh ½ LB of Cremini mushrooms ½ LB of Chanterelle mushrooms ½ pound of Baby Bellas ½ LB of…

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Welcome to the Pantry Rat. My name is Nanette - well, it’s actually short for Marie Antoinette – but I don’t cavalierly say “let them eat cake”! I'm a freelance journalist and ninja writer by default. writing is my bailiwick and what I've loved doing all my life. Estate Manager to the UHNW falls closely by default, and most of my life has been immersed in Human Resources, because strategizing people's lives and finding them a career has also given me a lot of pleasure. So were does food fall in the midst of my corporate career? Am a trail-blazer and modern day female Indiana Jones chef to many cuisines as well and have trained many chefs and cooked for many a hungry mouth. My forms of expression are food and writing, as they are my two all-absorbing passions. And people - am great with people! I could cook and write ad-nauseam. My cooking has been labeled as playful, edgy, innovative, imaginative, just like me.