Sweet Potato Mushroom Roast

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You won’t miss the marshmallows in this one!

Sweet Potato Mushroom Roast

3 Sweet Potatoes  (about 2-2.25 pounds)

4-6 Ounces Mushrooms, coarsely chopped (I used “Gourmet Blend” baby bella, shitake and oyster)

1/2 medium Onion, chopped

D’Avolio Cilantro and Roasted Onion EVOO

1/2 Amber Agave

Preparation:

Preheat the oven to 375 degrees. Brush olive oil into a 3 quart oven safe roasting pan. If the oven is hotter reduce the cooking time by about 10 minutes or until the potatoes are soft.

Put a large pot of water on to boil. Peel potatoes and cut into 1’1 1/2″ chunks. Boil for about 5 minutes. Drain.

In heavy skillet heat 1 tablespoon of EVOO and saute onion for about 5-7 minutes until caramelized. Add mushrooms and toss with onions. Cook for about a minute and remove from heat. Add drained potatoes and toss. Add agave and toss.

Evenly place them into the prepared pan and roast for about 30 minutes until they are soft.

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Mini Turkey Balls with Quick Chunky Tomato Sauce

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Servings: 8
Categories: Chicken & Other Poultry, Sauce & Salsa
Source: JudeTheFoodie.com

Ingredients

• 2 Cups Rolled Oats, toasted
• 1 Cup Parsley, chopped
• 3 Tbsp Onion, finely chopped
• 1 lb Ground Turkey
• 5 oz Asiago Cheese, shredded
• 1 Egg
• 1 tsp Salt
• ½ tsp Pepper
Extra Virgin Olive Oil

• 1 Onion
• 2 Cloves Garlic, minced
• ½ Cup Red Wine
• 2-28 oz cans Diced Tomatoes
• 2 Tbsp Italian Seasoning
• 1 tsp Salt
• ½ tsp Pepper

Directions

In large dry skillet, toast oats 1 cup at a time until brown. They are done when you can smell them. Toss them frequently to avoid burning. Put toasted oats in bowl to cool then toast the other cup.

In large bowl add turkey. Chop onion and add to bowl. Add cheese, egg salt and pepper.

In food processor or blender, chop oats until they are like flour. Add the parsley and chop until seasoned. Add to bowl.

With clean hands, mix the meatball mixture until fully blended.

Line a baking pan with foil. Drizzle Extra Virgin Olive Oil on bottom. With a tablespoon or cookie scoop, evenly scoop about 24 balls and place them in the pan. In a small bowl add about ¼ cup oil. Using fingers from one hand, rub som oil on the other palm then repeat with the other hand. Roll three balls, reapply oil and repeat until done.

Broil until brown on one side, flip being careful not to break them and brown on the other side. Remove into a bowl and repeat the cooking steps with the remaining meatball mixture.

Meanwhile, in large sauce pot, sauté onions until translucent then add garlic. Add red wine and turn heat to high and stir until wine is reduced by more than half.

Add tomatoes, seasoning and salt and pepper. Reduce heat to low, stirring every few minutes. After second batch of meatballs are cooked, remove them to the bowl then gently add meatballs into sauce. Stir carefully and heat through for 10 minutes.

Serve over broccoli or whole wheat pasta.

Have a yummy day!

Peachy Olive Oil Cake

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Servings: 12
Categories: Dessert
Source: JudeTheFoodie.com

Ingredients

• ¾ c Almond Flour
• ¾ c All Purpose Whole Wheat Flour
• 1tsp Lemon Peel
• 1tsp Baking Powder
• ½ tsp Baking Soda
• ½ tsp Salt

• 2 cans (15 oz) Sliced Peaches, drained reserving 3 Tbsp juice

• ½ c Agave Lite
• 2 Eggs

• ½ c D’Avolio Butter Extra Virgin Olive Oil
• 1tsp Vanilla Extract
• ¼ tsp Almond Extract
• 3Tbsp Peach Juice from can

Directions

Preheat oven to 350°. Cut a piece of parchment the size of a 9-inch round cake pan. Brush butter Extra Virgin Olive Oil on the bottom of the pan. Place paper on top and brush with a little more oil.

Drain peaches, retain 3 tablespoons juice. Arrange slices of peaches in one layer around pan being sure to spread them evenly.

In medium bowl add all dry ingredients. Stir with a whisk to blend. Set aside.

With hand mixer, blend Agave and eggs. Slowly add olive oil, vanilla and almond extracts and peach juice.

Add the flour mixture about a cup at a time and mix on low until just blended.

Pour gently over the peaches trying not to disturb the pattern but don’t worry if they move a little.

Bake about 35 minutes until a toothpick comes out clean.

Cool about 15 minutes. Invert onto a pretty plate and serve.

Have a yummy day!

Quinoa Turkey Mini Balls

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I just created a recipe for mini meatballs that uses quinoa instead of breadcrumbs (the recipe is gluten free). It looks kind of strange and there is that slight crunch from the quinoa. I thought I was not going to like it because it really is not a meatball but rather a vegetable ball with ground turkey.

But, as I have been thinking of how different they are, I keep eating them.

Quinoa And Turkey Mini-balls

quinua balls

Servings: about 50 small balls
Categories: Beef, Veal, Pork & Lamb, Vegetable
Source: JudeTheFoodie.com

Ingredients

• ½ c Red Quinoa, rinsed
• 1 ½ c Chicken Broth

• ½ Eggplant, peeled, finely diced
• 1sm. Onion, finely diced
• 3 Cloves Garlic, finely minced (1 Tbsp )

• ½ lb Ground Turkey

• 1 Roasted Red Pepper, finely diced
• ½ c Parsley, 1Tbsp Thyme

• ½ Grated Cheese
• 1 Egg

• ½ -¾ c Extra Virgin Olive Oil

Directions

Rinse quinoa. In medium saucepan, add quinoa and broth and cook according to package instructions until all liquid is absorbed. Toss with fork and put in large bowl to cool.

Meanwhile, peel and dice eggplant. In heavy skillet, preheat pan on medium heat. Add oil to coat the bottom and add eggplant. Stir frequently. Dice onion and add to pan. Continue stirring frequently. After about five minutes add garlic.

Remove from head. Add diced red pepper, parsley, thyme. Salt and pepper to taste. Cool a few minutes in pan then add to large bowl with the quinoa. Toss lightly every few minutes to cool.

Add ground turkey, grated cheese and egg. With clean hands mix all ingredients together. If it is too dry, add another egg. If it is too wet, add more cheese.

Line a heavy baking pan with foil. Drizzle olive oil on foil.

Add about ¼ cup Extra Virgin Olive Oil to a small bowl.

With a tablespoon cookie scoop, scoop out 20-24 balls into oily pan. Dip fingers in oil and rub on opposite palm. Repeat with the other hand. Roll ball lightly and put back in pan. Oil hands about every three balls.

Broil until crisp on one side. Gently flip and broil until crisp. Gently remove from pan, add more olive oil and repeat until done. Makes at least 50 small balls.

I am still deciding what kind of a dipping sauce I would like to use. These would make a great hor d’oeuvre with a cup of toothpicks and some tomato vodka sauce.

I was also thinking of making some orzo, tossing it with olive oil and heating some jar tomato sauce for a delicious entree.

 Any suggestions?

Have a yummy day!!!

The Luberon in Provence – A Complete Guide | www.theluberon.com

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The Luberon in Provence – A Complete Guide | www.theluberon.com.

I always wanted to see the lavender fields in Provence. That dream came true this past July.

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A favorite village was Roussillon. The ocher cliffs surrounding the town are just beautiful.

There are many cafes and shops. I especially enjoyed PPP Roussillon En Provence, a cafe and olive oil store.

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Our friend Matthew (amazing how you bond over food) helped us taste several varieties of olive oil.

We tasted one he actually harvested and pressed himself. It was lovely learning about the process.

I am trying to convince him that it would be fun to have guests join him in November and learn about the harvest and the process first hand.

Any takers?

 

Remington Tavern and Seafood Exchange

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I have this theory I call the “Disney World theory.” That’s when your favorite thing is the last thing you did. When you just get off Space Mountain that’s your favorite ride until you get off of the Rock and the Rollercoaster and that becomes your favorite ride.

When I drove my son from Chicago to D.C. to Boston, his favorite school was the one we just visited (with a few exceptions, but that’s not what this post is about).

Remington Tavern and Seafood Exchange at 184 Sweeney St., North Tonawanda, is my new favorite seafood spot. So much so I have been there three times in the past month.

It has a very cool vibe and the tables in front by the canal are fun, too. The building is a late 1800s power house on the Erie Canal built by International Railway. The restoration really began in 2007, and it is the current site of this fine restaurant, and a few other businesses.

The bar is located in the middle of the seating area, so you are never very far from friends and diners. They have a seasonal bar menu (don’t you justlove that?) and I started my evening last week with a “Cucumber Cooler.” It was Hendricks gin, fresh lime juice, fresh cucumber and grapefruit bitters all in a highball glass. I liked it both because it had fresh lime and because it was not too sweet.

Our bartender also gave us a primer on the fresh oyster selection. That day they had several from Prince Edward Island and other northern climates. On our tasting plate were oysters called “Rocky Shore,” “Malpeque,” “Beach Blonds” and “Wallace Bay.” The “Beach Blonds” were the mildest of the bunch. Some were a little briny and others were sweet. They were all better with the two sauces. I loved the cocktail sauce with shaved horseradish on top. It was not as hot as I would have expected.

We ordered an appetizer from the specials menu. The stuffed spicy banana peppers were filled with ricotta cheese, extra virgin olive oil and fresh garlic. The filling was smooth and creamy with just the right amount of seeds remaining for the kick. If we have a criticism, it would be the plate and presentation. The plate was too small, because the peppers slid around, which made them difficult to cut. Maybe that lettuce garnish has a purpose, after all? Also, a piece or two of bread would have been helpful, too, as a way to cut the heat for those who do not prefer it. Overall, though, they were delicious.

I asked about the white wine selection and Melanie suggested a glass of Chateau Fantin Bordeaux Blanc from Bordeaux, France. She had me at France since I will be testing French wine in the French countryside next week. It was a smooth wine and a good value at $25 a bottle. I had never tried a white Bordeaux before and was happy for the experience.

We each tried a different entree. The sirloin steak sandwich ($16) with portobello, grilled onion and mozzarella was, as one companion said, cooked to perfection. The grilled chicken breast sandwich ($11) was served the same as the steak sandwich. She loved the caramelized onions and the fresh roll. They were both served with french fries, which had the right amount of crisp.

The grilled barbecue St. Louis ribs ($16 half/$28 full) were spicy and the sauce was generous. The fries were served with a vinegar aioli, which was one of my favorite bites of the evening. I love french fries with vinegar and this was a cool take on that.

20130629-084218.jpgI had one of the dinner specials: seared diver scallops served with a sun-dried tomato cous cous and arugula salad. The scallops were seared with some spice. They were perfectly cooked. My other favorite bite of the evening was the cous cous salad. It was room temperature, which was surprising. What a great idea on a sunny summer day!

When our server offered dessert, I forced my friends to go to the dark side with me. I think they are glad they did. We had an almond lace cookie cup ($8) with whipped cream and fresh berries and a hot fudge brownie sundae ($8) with peppermint stick ice cream. I burned my mouth on the brownie, but was able to sooth it with the creamy ice cream. The lace cookie cup had a lovely brown sugar flavor and the caramel sauce was a nice balance with the fresh fruit (blueberry, mango and strawberry).

If you go, know they do not accept reservations, so you should be ready to enjoy hanging at the bar. The vibe is very cool and I look forward to my next visit.

Have a yummy day!

Quick Skewers – Quick Dinner

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It’s that time of year, isn’t it? The days are longer and we somehow seem to have even more to do. If you’re like me, you don’t want to spend all the daylight inside cooking. I try to sneak at least a half an hour each evening to getting things done outside. Winter is SO LONG!

skewers

The other night I wanted something quick on the grill. I bought a teriyaki seasoned steak from Wegman’s.

I cut it up into bite sized pieces and used a new set of skewers my cousin gave me for Christmas. Good cousin! I seasoned pieces of orange bell pepper and tomatoes that were about 2 inches in diameter with olive oil, salt and pepper. I think next time I will not use the tomatoes and instead use onions chopped into large cubes. Alternating, I added the tomato, beef and pepper trying to put the skewer into the middle of each piece.

We grilled them until the beef was caramelized on the outside (teriyaki marinade has a little sugar in it) and medium rare on the inside, about 8 minutes total.

 
potatoes

I served them with boiled tiny red potatoes with butter and sea salt

sprout bowl

Wegman’s makes roasted Brussels sprouts that we eat like candy. Imagine a vegetable, especially this one, eaten like candy. We just love them. But, they did not have them this past week. What to do?

Make them myself!

Remove the stem and peel off outer leaves of the Brussels Sprouts.

Remove the stem and peel off outer leaves of the Brussels Sprouts.

 

Dice a few pieces of Pancetta that you can get at the deli counter. Ask them to cut it thick, about 1/4". Dice it into small 1/4" cubes. Do this easily by stacking them on top of each other and cutting them all at once.

Dice a few pieces of Pancetta that you can get at the deli counter. Ask them to cut it thick, about 1/4″. Dice it into small 1/4″ cubes. Do this easily by stacking them on top of each other and cutting them all at once.

Preheat the oven to 425 degrees.

1 Pound Brussels Sprouts

3 ¼” pieces of Pancetta

Olive oil

Aged Balsamic Vinegar

Salt and Pepper

Roast them for about 30 minutes, until the outside is caramelized (the vinegar does the trick this time) and they are tender.

Join me on Facebook and let me know if you try this recipe. How would you tweak it?

Have a yummy day!

Sautéed Bananas With Grilled Angel Food Cake

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Servings: 12
Prep time: 0:30
Total time: 0:30
Categories: Dessert, Fruit
Source: JudeTheFoodie.com

Ingredients

• 1 c Walnuts or Pecans

• 1Tbsp Blood Orange Extra Virgin Olive Oil
• 6 Bananas

• 1Tbsp Blood Orange Extra Virgin Olive Oil
• 1 Angel Food Cake

Directions

Toast nuts, set aside.

In large heavy skilled add 1 tablespoon oil on medium heat. Slice bananas and add to pan, stirring often until they get soft and creamy on the outside. Remove from heat.

Slice angel food cake, brush with a little olive oil and grill on each side until grill marks appear, being sure not to burn the cake.

In a pretty stemmed glass or bowl, layer a piece of cake, bananas then chopped nuts.

Have a yummy day!

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Fusilli With Tuna And Tomato Sauce

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Servings: 4-6
Prep time: 0:15
Total time: 0:30
Categories: Fish & Seafood, Pasta
Source: JudeTheFoodie.com

Ingredients

• 1 Tbsp Olive Oil
• 2 12oz cans Solid White Albacore Tuna in water, drained
• 1 28oz can low sodium Diced Tomatoes
• 1 16oz jar Chunky Salsa (heat according to preference)
• 1 3oz jar Capers, drained
• ½ c Yellow Raisins

• 1 lb Fusilli Pasta
• 1 Tbsp Olive Oil

• Parmesan Cheese

Directions

Fill a large pasta pot with cold water and bring to a boil.

Meanwhile, heat olive oil in a heavy large skillet on medium. Add tuna immediately and break up with wooden spoon. Heat through a few minutes then add tomatoes and salsa.

Bring to a simmer and add capers and raisins. Stir and cover. Lower heat to medium low stirring occasionally.

Cook pasta according to package directions. Drain and put into bowl. Add olive oil and stir gently. Add a little sauce to bowl then divide into bowls. Shave Parmesan cheese onto top.

Have a yummy day!
JudeTheFoodie.com

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Sautéed Sea Scallops

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Sautéed Sea Scallops

Servings: 4
Categories: Fish & Seafood
Source: JudeTheFoodie.com

Ingredients

• 1 lb Sea Scallops (about 15)

• ¼ Flour
• 1½ tsp Old Bay
• 1 tsp Garlic Seasoning
• ½ tsp Sea Salt
• 5-6 Cranks Fresh Ground Pepper

• 1 Tbsp Extra Virgin Olive Oil

• 1 Tbsp Butter
• 1 c White Wine

1 bag of Arugula and Baby Spinach
1 Bunch Flat Italian Parsley
1/4 cup D’Avolio Gremolata Olive Oil
1/4 cup D’Avolio Lemon Balsamic Vinegar
Salt and pepper to taste

Directions

In a gallon zip bag add flour and seasonings. Seal and shake.

Heat a heavy skillet and add oil.

Add sea scallops to bag and shake to coat. Remove from bag and shake off excess.

Add to pan in a single layer. Sauté for about three minutes and turn over. If they are sticking to the pan cook another minute. Flip. Cook about a minute then add butter. When butter is melted add wine. Stir lightly for a minute until wine sauce is bubbly.

Dress greens with oil and vinegar, herb seasoning and salt and pepper.

Pile greens on plate and top with scallops and sauce.

Have a yummy day!

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