Simple Roasted Eggplant Spread (gf, v)

Hello! Happy New Year! And brr. Is it cold where you are? It’s cold cold in St. Louis. To combat the low temps and up oureggplant 3 veggie intake après holiday indulgence, I whipped up this roasted spread to nosh on last night. This spread-slash-dip can be slathered onto hunks of crusty bread, dipped with crackers (we used wholesome and hearty  Mary’s Gone Cracker), spread on a sandwich, dolloped onto soups, tossed with olive oil on pasta or rice, and so on. Great stuff to have around on cold, winter nights and snowbound days.

eggplant 1The roasted peppers and onion give a big flavor kick; you’ll find the spread hard to put down, which is a great thing when it comes to vegetables, amiright? It was all I could do to not eat the whole batch in one sitting. I enjoyed it hot out of the oven, chilled the next day with lunch, on a baked potato the next day, and at room temp as a dip- all delicious and the room temp option makes this wonderful picnic and party fare.  Oscar party fare, perhaps? ‘Tis [almost] the season!

SIMPLE ROASTED EGGPLANT SPREAD

Adapted from Ina Garten

Ingredients:

  • 1 medium eggplant, top discarded
  • 2 red bell peppers
  • 1 red onion, peeled
  • minced garlic cloves, to taste (at least 3), or a tablespoon already-roasted garlic cloves
  • 3 tbsp olive oil
  • 1 1/2 tsp kosher alt
  • 1/2 tsp cracked black pepper
  • 1 1/3 tbsp tomato paste

Directions:

Preheat your oven to 400. Cut the eggplant, red peppers, and red onion into large, 1-inch dice. In a large bowl, toss the veggies with the raw minced garlic, salt, pepper, and olive oil. Turn out onto a baking sheet and roast for 45 minutes, stirring once halfway through. Your kitchen will smell freaking amazing.

imageWhen 45 minutes are up, add the veggie mix, tomato paste, and pre-roasted garlic, if using, to the bowl of a blender or food processor. Pulse a few times until pretty well combined. You want to leave this with some texture, so don’t completely purée it.

The dip was my pre-workout snack before a girl’s night preview of Core3, a new fitness option in St. Louis. Terribly, terribly fun stuff. Core3 blends TRX, RealRyder indoor cycling (the bikes that move laterally), and Surfset indoor surfing. Yes, indoor surfing! My arms, legs, and abs all felt it today and I’m pretty sure I smiled throughout the entire workout. I highly recommend trying Core3- another exhilarating way to beat the bitter winter temps. #cowabunga

January, schmanuary

January, schmanuary


Winter Wonderland Salad (pes, gf, veg option)

Pinterest is by far the leading referrer to allez! gourmet. My peanut butter & cinnamon Greek yogurt dip has been a huge Pinterest hit- thank you to all readers who have shared it! Interestingly, my pollo guisado recipe has also taken off. This cracks me up- the Dominican woman and American woman in me have experienced Pinterest validation equality. Ha! Pinterest is truly a great resource for recipe sharing and I browse it for inspiration all the time. In fact, a solid Pinterest-browsing sesh inspired me to create this tasty winter salad.

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Another inspiration for the salad: My wonderful husband very kindly gifted allez! gourmet eight bottles of Vom Fass vinegars and olive oils for Christmas and I was eager to use them. Dave has always supported my little hobby blog and encourages me to keep it up- thank you to Dave for keeping me flush with love, encouragement, and olive oil.

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WINTER WONDERLAND SALAD

Ingredients:

  • 1 package organic baby arugula (I suggest organic girl)
  • 2 salmon filets, seasoned (leave out for veg/v option)
  • one large sweet potato, cubed
  • 2/3 cup walnuts
  • 1 can sliced beets
  • goat cheese, torn into chunks
  • olive oil
  • kosher salt
  • black pepper
  • balsamic or red wine vinegar

Directions:

Preheat your oven to 400. In a 9×13 Pyrex pan or on a baking sheet, toss the sweet potato cubes with 2 tsp olive oil and a sprinkle of kosher salt. Roast for 25-30 minutes until browned outside and soft inside, tossing once or twice so they don’t stick.

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As the sweet potatoes cook, heat 2 tbsp olive oil in a cast iron or other heavy-bottomed skillet over medium and season the salmon. You could use good old s&p, fresh herbs, or your favorite seasoning mix. I used a seasoning called “Fisherman’s Wharf,” which conjures up the image of a filthy dock but was actually quite tasty.

Cook the salmon 3-5 minutes per side until medium well or well-done, your choice.

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Meanwhile, drain the can of beets and layer the slices between paper towels. If you’d like to toast your walnuts, do so over medium heat in a nonstick skillet, tossing until they’re fragrant. Toasting the walnuts will lend big flavor for little work.

When the salmon is done and the sweet potatoes are cooked through, dress a large handful of arugula with a drizzle of olive oil, a splash of vinegar, and a bit of kosher salt and freshly ground black pepper. Top with the beet slices, torn goat cheese, walnuts, sweet potatoes, and salmon.

Pescatarian and vegetarian options, equally delish

Simple as that! The olive oil I used was lemon-flavored and the vinegar was aged and Spanish. The Antonio Banderas of vinegars, if you will. So! How will you dress your winter salad?


Party Popcorn! (veg, gf)

Brought this sweet, salty, spicy snack to a punch party last weekend. PunchPartySayWhaaa? Ya. PUNCH PARTY. A party where a very generous, very fun cocktail-minded couple serves several authentic, throw-back, boozy bowls of punch- fancy little punch cups and all.  God love ’em for doing it.

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I needed a quick recipe and wanted to use what I had in the cupboards. Hmm, can of pumpkin purée? Not exactly a crowd-pleaser…. Cat food? Better not…… Box of arborio rice? Too crunchy…. AHA! Popcorn kernels! Et voilà- a star was born. A thrifty, 5-minute party snack hit for the ages. The punch party patrons partook with pleasure. Please, prepare your own personal pot (insert When Harry Met Sally paprikash joke below).

PARTY POPCORN! EMOJI

Adapted from Cooking Light

Ingredients:

  • 1 tbsp canola oil
  • 1/4 cup unpopped popcorn kernels
  • 1/3 cup sugar
  • 1/3 c pure maple syrup
  • 1 tbsp butter
  • 1/4 tsp cayenne pepper
  • 3/4 tsp kosher salt
  • 1/2-1 tsp chopped fresh rosemary

Directions:

This recipe moves quickly, so set yourself up first. Grab a small saucepan for the glaze and a wide, lidded one for popping the popcorn. Ready a large bowl and a spatula for glazing the popcorn and line a large cookie sheet with parchment paper to turn the finished product onto. In the wide pan, heat the tablespoon of canola oil over medium-high heat. When the oil is hot, add the popcorn kernels and shake the pan around like a madman/woman until all kernels are popped. This will happen fast- about a minute thirty or so.

Shake, shake, shake until the popping slows down. Remove the pan from heat and dump into the large bowl. On to the glaze! Add all remaining ingredients to the small saucepan and bring to a gentle boil over medium, stirring constantly. Boil for about a minute, then remove from heat to cool for another minute.

Pour the glaze over the popcorn in the large bowl and toss to coat with the spatula. It will be hot, so watch those delicate digits! When the popcorn is coated, spread it out onto the parchment paper-lined cookie sheet and let cool. Break up any large clumps and serve! Try not to eat the whole dish before your guests arrive…

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Cut to tomorrow (ooh! time travel)!: I highly suggest nursing your next-day case of the zings with a jazz brunch, a proper bloody Mary, and a trip to your local art museum. Worked for me, but it was also 63 degrees outside- in December. Just the way I like it!

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Aformentioned WHMS joke, as promised. Oh, Nora.


Snack Du Jour: goop’s Chai Gingerbread Detox Shake (gf, veg)

A genius post-Thanksgiving damage control shake in a facepalm seasonal flavor combo.

Adapted from goop, herself.

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sneaking in my pot of rosemary as a backdrop

CHAI GINGERBREAD DETOX SHAKE

Ingredients:chai 1

  • 1 tsp cinnamon
  • 1/2 tsp allspice
  • 2 tsp ground ginger
  • 2 tbsp almond butter
  • 1-2 small scoops vanilla whey protein, optional
  • 2 cups hot, brewed chai rooibos tea OR 1 cup brewed tea if not using protein
  • 1/2 cup almond milk if not using protein

Mix dry ingredients in a blender bottle. Shake them up. Add the hot tea and almond butter and shake again. Add almond milk, if using, and shake again. Et voilà. Since I’m so proud of my rosemary, which survived an entire season in my care, please enjoy this gratuitous photo:

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HAVE A VERY HAPPY THANKSGIVING!


Quickie: My New Favorite Baked Potato (gf, veg)

Perpetual baked potato cravings have become somewhat of a thing with me. My go-to is classic: a plate-sized Yukon gold smashed with butter, kosher salt, cracked black pepper, and lots of sour cream. The winds of change had me in their grips the other day, inspiring me to mix it up. I madly added things from the fridge like a [hungry and impatient] mad scientist and chuckled when I realized that my combo was green- a Frankenstein potato!

Behold, my creation!

destiny! destiny!

destiny! destiny!

BAKED POTATO WITH AVOCADO AND GREEN ONION  

Ingredients:

  • 1 medium/large Yukon gold potato
  • butter
  • salt and pepper
  • avocado
  • sliced green onions

Bake or microwave your potato. I am a microwaver. When I want a baked potato, I want it within the next ten minutes. No judgement here for my lazy, impulsive kinsfolk. Cut in half, smash up with a fork, sprinkle with salt and crack on pepper, add a few pats of butter and smash up a little more, smash on some buttery avocado, and top with green onion. Hell of a snack.

29 Of The Most Ingenious Moments From Mel Brooks Movies


Butternut Squash and Kale Mash with Toasted Walnuts and Sage (gf, veg, v option)

Greetings, hungry blogosphere! Today’s post is sinfully tasty vegetarian feast and a retooled version of a recently republished Ree Drummond recipe. That Ree Drummond? The accidental country girl-slash-Pioneer Woman? Yep, that one, I luh her. I’ve subscribed to her blog for years (haven’t seen the show so I’m absolved if it’s terrible). She’s a very funny writer who cooks like a real person who feeds other real people in real situations and really loves real food. No “poached quail eggs in nests of freeze-dried seaweed” from The Pioneer Woman. Phew! “Thanks, Ree!” cried happy stomachs everywhere.

another reason I like Ree: she occasionally  punctuates her posts with cheeky pictures like this one

another reason I like Ree: she occasionally punctuates her posts with cheeky pictures like this one

The Pioneer Woman’s butternut squash and kale recipe is no exception to her practical/delicious formula. It’s simple, fast, healthy, hearty, and can be used in roughly one bajillion ways. Get a load ofof Ree’s fabulous suggestions for using the mixture: in quesadillas! stirred into risotto! in a grilled cheese sandwich! in a pita with chicken! puréed with broth to make soup! tossed with bowtie pasta, olive oil, and Parmesan! as an appetizer, on crackers with goat cheese! alone, on a plate!

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Basically, regardless of which of the bajillion ways you serve this dish, it will be delicious, so make a big pot. I added onion, sage, and walnuts to my version and we enjoyed it with turkey cutlets Dave made. He was the Marlboro Man to my Pioneer Woman as we cooked. Ree Drummond joke. NBD.

kale dinner

BUTTERNUT SQUASH AND KALE MASH WITH TOASTED WALNUTS AND SAGE

Inspired by The Pioneer Woman

Ingredients:kale 1

  • 1 12-oz bag chopped kale, or 1 head kale, roughly chopped with stalks removed
  • 1 bag cubed butternut squash or 1 butternut squash, cubed and peeled with seeds removed
  • 1 small yellow onion, diced
  • 2 tbsp butter
  • 2 tbsp olive oil
  • 2-3 tbsp water
  • 1/2 tsp kosher salt
  • 1/2 tsp ground sage
  • 1/4 tsp chili powder
  • a few grates of fresh nutmeg
  • cracked black pepper, to taste
  • 1/3 cup raw walnuts

Directions:

In a deep saucepan or cast iron skillet, heat the butter and olive oil over medium. When the butter has melted and is slightly foamy, add the onion and sauté until translucent. I love this smell.

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Add the butternut squash, salt, sage, nutmeg, and chili powder and saute about 5 minutes, until all sides have had a some time with the direct heat. Reduce heat to medium-low and cover with a lid, steaming for 5 more minutes until the squash is soft. The steaming makes this dish a mash; if you’re looking for a more caramelized consistency, be patient and sauté until golden brown.

While the squash steams, toast the walnuts in a small nonstick skillet over medium, tossing so they don’t burn. They’re done when they’re a fragrant, toasty brown. Remove from heat and set aside.

kale 4

When the butternut squash is soft, remove the mixture to a large bowl and return the pan to the stove, turning the heat back up to medium high. Add 2 tablespoons water and bring to a simmer. Add the torn kale leaves and stir around for a few minutes, letting them wilt. If they get dry, add another tablespoon water.

When the leaves have wilted and broken down (break them! break their spirit!), stir them into the squash, tasting for seasoning and grinding in as much pepper as you’d like. Top with the toasted walnuts and serve!


Creamy Crockpot Pinto Beans (gf, v option) and Gluten-free Cornbread (gf, veg)

The Missouri November weather was spectacular last weekend. Dave and I went on an epic, 3-hour, 10+ mile hike around the Weldon Spring area to enjoy said Missouri November weather, beginning and ending at the Weldon Spring Disposal Cell. What is the Weldon Spring Disposal Cell, you ask? Well, we wondered the same thing. It’s a 45-acre mound of rocks covering layers of nuclear waste. And you can walk to the top! How’s that for a bizarre tourist attraction?

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view from the top

The Us Army Ordinance Works purchased the site and adjacent land (17,232 acres- whoa) in 1941. The Army contracted the Atlas Powder Company to manufacture trinitrotoluene (TNT) and dinitrotoluene (DNT) at a sprawling factory complex on the site until 1945 to support World War II efforts. After the war, the Army started selling off the land but kept about 2,000 acres to house the Weldon Spring Uranium Feed Mill Plant, which was just what it sounds like- a uranium ore processing plant that operated from 1955 to 1966. Uranium ore processing plants produce well, radioactive waste, and that, kids, is what’s tucked beneath the Weldon Spring Disposal Cell.

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I’m hesitant to believe that the waste isn’t harmful to the surrounding communities or people walking all over the cell, but so far, I feel no strange after-effects. I can see better, though. Strange…. Anyway, we were starving when we got home and had breakfast-for-lunch, with the addition of these warming, slow-cooked, creamy pinto beans and leftover cornbread to dunk in them. I’d soaked the beans overnight the night before and put them in the crockpot before we headed out, so only finishing touches were left to be made when we got back. The cornbread originally accompanied some white bean chicken chili we’d made and heated up well to go with the beans. So, without further ado, creamy crockpot pinto beans and gluten-free cornbread!

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CREAMY CROCKPOT PINTO BEANS

Ingredients:

  • 1 bag dry pinto beans, rinsed and sorted
  • water
  • 1 tsp kosher salt
  • freshly ground black pepper
  • 2 slices bacon, chopped, or 2 tbsp olive oil for vegan beans
  • 1 yellow or white onion, diced
  • 4-5 cloves garlic, chopped

Directions:

Rinse the dry beans after you pick them over for any rocks or clumps of dirt. Finding rocks and clumps of dirt in bags of dry beans isn’t as far-fetched as it sounds, but it is every bit as gross as it sounds, so look ’em over good. Put the beans in a bowl and cover with an inch of water, soaking at least 8 hours or overnight. How retro-frugal you are, soaking beans! Good for you. The WWII-era Real Housewives of Weldon Spring would be proud.

beans 1

RHOWS

When the beans have had a good soaking, dump their soaking water, rinse them again, and put them in your crockpot. Cover with water, up to 1/2 inch above the beans. Keep in mind that when cooking in a crockpot, the water added to a recipe will stay put, so add as much as you’d like or not like. Cover and set to low for 8 hours or high for 4. Take a hike.

When you return from your hike/nap/workday/classified mission, chop the 2 pieces of bacon and cook them over medium in a small skillet until crispy. If you’re omitting bacon, heat the olive oil over medium. Remove the bacon once it’s crispy and add the onion to the bacon fat or olive oil, cooking for 3-4 minutes until translucent. Add the garlic and cook another minute.

Salt and pepper the onions, and add the onions, bacon, and 2 cups of beans to a food processor. Whir that sucker until the mixture is smooth and creamy, then stir the mixture back into the pot of beans.

You’re all done! The beans are even better the next day. They’re rich and creamy and make a perfect partner for a few hunks of….

OLD FASHIONED GLUTEN-FREE CORNBREAD

Adapted from Gluten Free On a Shoestring

Ingredients:

  • 2 cups yellow cornmealbread 1
  • 1 tsp baking soda
  • 2 tsp baking powder
  • 1 tsp kosher salt
  • 1 room-temperature egg, beaten
  • 4 tbsp melted butter, cooled
  • 1 1/2 cups room-temperature plain yogurt
  • 4 tbsp raw honey

Directions:

Grab two bowls and preheat your oven to 400. In the larger bowl, whisk together the dry ingredients: cornmeal, baking soda, baking powder, and salt.

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In a second, smaller bowl, whisk together the wet ingredients: egg, butter, yogurt, and honey.

bread 3

Now make a well in the middle of the dry ingredients in the large bowl. See where this is going? Now you know why the dry ingredients got more bowl-love than the wet ones. Pour the wet ingredients into the center well and mix until just combined.

bread 4

Grease a cast-iron skillet or 9×13″ pan and spread the cornmeal mixture in evenly. Bake for 20 minutes, until the top is golden-brown.

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This celiac husband-friendly side was quite tasty. It held together well but was also crumbly, and would be great with the addition of cheddar cheese or chopped green chiles. It was great with the white chili and stood up to the beans.  What will you serve with yours?


Spicy Thai Coconut Quinoa & Veggies (v, gf)

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OMIGODYOUGUYS Somehow, allez! gourmet, my beloved little hobby blog (hobblog?), has been visited over FORTY THOUSAND times and today marks my HUNDREDTH post!

little miss sunshine gif

a hundred, shaZA-yum!

I started the blog in January 2012 as a new year’s resolution to share recipes on a regular basis, which I’d previously been doing via Facebook. Sharing on FB was neither pretty nor enjoyable. Remember Notes? Ew. Realizing how much I loved to write about cooking and food, I thought I’d better give a proper blog a try. I’m so glad I did! I have had so, so much fun working on a!g. Posting has been an exciting challenge, inspiring me to try new recipes and put my voice out into the great unknown. Putting myself out there was an intimidating prospect! “Who will read this?” I wondered. “Will anyone find it? Will my blog have critics?… Is this thing on?” Mysteriously, the interwebs worked their googly magic and people other than my mom started visiting the blog, unprompted. allez! gourmet’s biggest hit by far has been 2013’s peanut butter & cinnamon greek yogurt dip. It’s probably the simplest recipe I’ve posted and it’s viewed over 100 times a day. A day. Crazy!  So, instead of learning from the peanut butter dip’s lesson that readers love simplicity, today’s 100th post is multi-stepped (but quite representative of my kitchen). Ha! Enjoy and, as always, thanks for reading!

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mmm, nutrition…

SPICY THAI COCONUT QUINOA AND VEGGIES

Ingredients:

For the dressing

  • 1 1/2 cups cilantro leaves, washed and stems removed
  • 3/4 cup unsalted, roasted peanuts
  • 2-3 cloves garlic or more if you’re so inclined
  • 1/4 cup sesame oil
  • 1/4 cup sriracha
  • 1 tbsp brown sugar
  • 1/2 tsp kosher salt
  • 6 tbsp hot water

For the quinoa

  • 1 3/4 cups uncooked quinoa
  • 1 can coconut milk
  • 1 cup water and 1 tsp vegetable base, or 1 cup veggie stock
  • generous sprinkle kosher salt

For the tofu and veggies

  • 1 block firm, organic tofu, cut into large dice
  • 2 tbsp coconut oil
  • kosher salt
  • 2 carrots, peeled and cut into coins
  • 1 red bell pepper, roughly chopped
  • 1 bag fresh broccoli florets, or the florets from 1 head broccoli

Directions:

This is a classic vegan grain and veggie bowl. Make the grain, boil veggies, cook the tofu, then toss it all with a raw and incredibly flavorful dressing. You will feel healthier just by smelling this stuff. Prepping the dressing is the best part of this meal: add all dressing ingredients to a blender or food processor, and blend until smooth. Voila! Set aside. If you’d like the peanuts to have a bit more oomph, toast them in a skillet first.

On to the quinoa. As the quinoa cooks, you’ll have plenty of time to par boil the veggies and cook the tofu. In a saucepan fitted with a lid, add the quinoa, water and base or broth, can of coconut milk, and salt. Bring to a boil, then reduce heat and simmer over medium low for 20 minutes. Stir this once or twice as it cooks.

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riveting photo, eh? I barely remembered to snap a pic of the quinoa at all…

While the quinoa bubbles along, dice the tofu and set the chunks on a plate lined with paper towels to drain a bit. I put two paper towels under the tofu blocks and one on top, which absorbed a good amount of excess moisture. Chop your veggies as the tofu drains. In a deep saucepan, heat the coconut oil over medium high. When hot, add the tofu chunks in a single layer, and cook for about 3 minutes before flipping. Flip each piece over and cook another 3 minutes until the tofu is a pretty golden-brown color.

Remove the cooked tofu to the same plate it was on earlier, lined with a clean paper towel, salting the tofu to taste. Add hot water to the saucepan you cooked the tofu in (no need to clean it out- hooray!) and bring to a boil. Add the red bell pepper, broccoli, and carrots, and boil for 3 minutes. Drain the veggies in a colander when three minutes is up. All done! Now to mix it together! In a large mixing bowl, mix the quinoa, drained veggies, and dressing. Fold in the tofu blocks and garnish with scallions, cilantro, or additional chopped peanuts… and serve. Delicious! A complete meal in one dish. This yummy bowl is fabulous hot and works at room temperature as well, making great picnic or packed lunch fare.

The meal was so tasty, I didn’t take any photos of my plate. Instead, enjoy two unrelated fall-themed pics from last night.  November is in full swing! Thanks again for reading, and I raise my pumpkin ale to you!

Update! Here’s a picture of the next day’s lunch: 

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