Tag: parsley

Appetizers · Breakfast · New Favorite

Savory dutch baby pancake with spring onions and goat cheese

cathysmahaLeave a comment

Wow! This is an amazing dish that I will make on repeat. The pancake is bursting with flavor with the herbs and a hint of sweet and savory. The roasted onions on the bottom are so good. Our family loves goat cheese, so this recipe was a ‘must make’.

I would encourage you to watch the roasting onions closely, so they don’t burn. The pancake itself baked through at 10 minutes.

This savory pancake would be a great addition to a brunch or a light lunch, served with a salad.

Savory dutch baby pancake with spring onions and goat cheese

INGREDIENTS:
  • 3 large spring onions
  • 6 Tbps. melted salted butter, divided (2T/1.5T/2.5T)
  • ½ cup all-purpose flour
  • 2 tablespoon sugar
  • ¼ teaspoon salt
  • 2 large eggs
  • ½ cup plus 2 tablespoon whole milk
  • 2 tablespoon finely chopped fresh dill
  • 1 tablespoon finely chopped fresh parsley
  • 3 tablespoon crumbled goat cheese
  • dash freshly cracked black pepper
DIRECTIONS:
  1. Preheat oven to 450 degrees F. Cut the bulbs of the onions from the green parts and slice the bulbs in thirds lengthwise. Toss with 2 tablespoon of the melted butter in a large cast iron skillet and spread evenly along the bottom of the skillet. Roast in the oven for 10-15 minutes. Until onions are nice and brown. NOTE: Fork-lore found this to be too hot and too long. I roasted at 425 degrees F and about 5 minutes.
  2. Meanwhile, make your batter. Whisk together the flour, sugar, and salt in a large mixing bowl. In a separate bowl, lightly beat the eggs. Whisk the milk and 1 ½ tablespoon of the melted butter into the eggs and then whisk this mixture into the flour mixture. Stir in dill and parsley.
  3. When the onions are browned, remove skillet from oven reduce the temperature to 425 degrees F. While the skillet is still hot, pour the remaining 2 ½ tablespoon of melted butter into the skillet. Quickly swirl to coat the bottom and pour the batter into the skillet. Return to the oven and bake for 10 to 12 minutes, or until puffed and golden. 
  4. Meanwhile, thinly slice the green part of your spring onions to get 2 tablespoon for topping. When the dutch baby is cooked, carefully remove the skillet and top with the sliced green onion, crumbled goat cheese, and season with freshly cracked black pepper. Serve immediately.

Recipe from Rhubarbarians

Salads

Carmel Forest Spa Celery Salad

cathysmahaLeave a comment

Celery Salad has been trending and I had to try it. This salad did not disappoint. The author of the recipe talks about this being a cross between a Caesar and a Waldorf Salad and I think that accurately describes it. The crunch of the celery along with the sweetness of the dates and the pecans make it a real treat. The dressing is also surprising but so good. The salad is best served immediately. I ate leftovers the next day and they were pretty good but I wouldn’t try beyond one day.

Carmel Forest Spa Celery Salad

INGREDIENTS:
  • 1 bunch celery
  • 1 large honeycrisp apple, diced
  • 1 large cucumber, diced
  • 1 bunch fresh parsley, chopped fine
  • Handful micro greens (I used small mixed greens chopped)
  • 8-10 medjul dates, chopped
  • 1/2 cup chopped pecans
  • Dressing:
    • 1.5 cups shaved (or grated) Parmesan cheese
    • 1 bunch freshly chopped dill
    • 2-3 large lemons, juiced
    • 1/2 cup mayonnaise
    • 1/4 cup avocado oil
    • 1 tsp. salt
    • 1 tsp. pepper
    • 2 cloves garlic, minced
    • 2 tsp. maple syrup
DIRECTIONS:
  1. Add all of your salad ingredients into a bowl.
  2. Mix together all the dressing ingredients in another bowl till smooth.
  3. Pour over salad and toss.

Recipe from sarah_lasry

New Favorite · Vegan · Vegetables · Vegetarian

Roasted Cauliflower with Pine Nuts and Raisins

cathysmahaLeave a comment

Cauliflower is a vegetable I has grown to enjoy, raw and roasted.  I’ve roasted cauliflower with or without broccoli and other vegetables dozens of time, drizzled with olive oil and kosher salt.  Adding toasted pine nuts and raisins was a delicious treat! I chose to roast flowerettes vs. cauliflower steaks.  Either way, it’s delicious!

The recipe could easily be adapted to Vegan by substituting olive oil for the butter.  I used traditional raisins and dried parsley and, in the future, I plan to try the recipe with Craisins or dried cherries instead of raisins.  Play with it…Make it your own… Enjoy!

ROASTED CAULIFLOWER WITH PINE NUTS & RAISINS

2 heads cauliflower
Extra-virgin olive oil, for drizzling
Kosher salt & freshly ground black pepper
2 tablespoons pine nuts
1/4 cup golden raisins
1 tablespoon unsalted butter
1/4 cup fresh parsley, torn

  • Preheat the oven to 425 degrees F. Cut off the cauliflower stems, then place the heads cut-side down and slice into 1/2-inch-thick steaks. Arrange on a baking sheet in a single layer. Drizzle with olive oil and sprinkle with salt and pepper on both sides. Transfer to the oven and bake until golden brown, 20 to 25 minutes, flipping after the first 10 minutes.
  • Meanwhile, add the pine nuts to a dry medium sauté pan and toast over medium heat until golden brown, about 3 minutes. Add the raisins and butter and season with salt. Cook, tossing, until the butter has melted and coats the pine nuts and raisins. Off the heat, stir in the parsley.
  • Transfer the roasted cauliflower to a serving platter. Pour the pine nut-raisin mixture over the top. Season with salt.

Recipe from Valerie Bertinelli/Food Network 

New Favorite · Skinny

Salmon Ball Appetizer…Skinny Treat!

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Salmon is a favorite and flavorful, skinny recipes are even better. Easy, tasty and skinny. Can’t beat that!

SALMON BALL APPETIZER

2 cups canned salmon, drained, flaked, and skin/bones removed
8 ounces reduced fat cream cheese, softened
1 tablespoon finely shopping onion
1 tablespoon fresh lemon juice
1 teaspoon prepared horseradish
1/4 teaspoon salt
1/4 teaspoon liquid smoke
1/2 cup chopped almonds
3 tablespoons chopped parsley

  • Combine the salmon, cream cheese, onion, lemon juice, horseradish, salt and liquid smoke. Mix thoroughly. Refrigerate for a minimum of 4 hours until firm. Form into a ball.
  • In a separate bowl, combine the almonds and parsley. Roll the salmon ball into the almond/parsley mixture. Refrigerate an hour until chilled.
  • Serve with vegetables (or crackers).

Recipe adapted from The South Beach Diet Cookbook