Roasted Lemon-Dill Salmon (pes, gf) and Really Easy Butternut Squash Soup (v, gf)

You know those meals that look impressive but are super easy to throw together? The hands-off, Williams Sonoma photo shoot, break out your all-white everything serveware at your winter home in the Swiss Alps fancy? Yeah. Those are my favorite. Here’s one to add to your arsenal.

ROASTED SALMON WITH LEMON AND DILL

Ingredients:

  • 1-2 lb salmon plank
  • 1 lemon
  • 10-15 fresh dill sprigs
  • olive oil
  • kosher salt & cracked black pepper
  • parchment paper

Directions:

On a baking dish, place the salmon on a sheet of parchment paper. The paper isn’t a must but will simplify cleanup. Generously salt and pepper the salmon. Cut the lemon in half and juice one half. Slice the other lemon half into thin, crosswise slices.

FullSizeRender (7)

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Brown & Wild Rice with Caremelized Onions, Creminis, and Greens (gf, v)

What a whirlwind this winter has been! Geez! Work, school, weddings, visits with family and friends, freezing cold weather, sweaty hot weather vacation, back to work and school. And somehow it is March! And 60 degrees in Missouri, which is very, very welcome and much appreciated… but I still can’t figure out where February and January went. Do you know? They must have blown by me in a wintry blur.

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50 shades of plane

Throughout the Jan-Feb blur I sustained myself on sad  things like Foods Sold By Panera Bread, cereal, canned beans and frozen brown rice, kimchi and pickles delivered fork-to-mouth from the jar, and frozen Ghirardelli chocolate. YUM. My poor husband was left to fend for himself (shout out to the Whole Foods hot bar). I managed to cook a couple of times in February; here’s a recipe I chose for a day when my body was screaming at me for much-needed veggies and grains already, woman! Put down the chocolate!

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BROWN  WILD RICE WITH CAREMELIZED ONIONS, CREMINIS, AND GREENS 

Ingredients:FullSizeRender (1)

  • 1 cup uncooked brown rice
  • 1/3 cup uncooked wild rice
  • 2 2/3 cup water or stock
  • 1 tsp veggie base or bullion if using water
  • 1 tbsp butter (omit for vegan recipe)rice 1
  • 1 tbsp olive oil
  • 1 large yellow onion, sliced thinly into rings or half moons
  • 1 carton cremini mushrooms, cleaned and sliced
  •  a few sprigs thyme or 1/2 tsp dried
  • 3+ garlic cloves, chopped
  • half bag spinach leaves
  • a few handsful broccoli, chopped
  • 1 tablespoon water
  • kosher salt and freshly ground black pepper

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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.

salad 1

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?


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!


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.

kale 2

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!


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!

quinoa 5

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.

quinoa 1

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: 

quinoa 11


“Golumpki,” or Cabbage Rolls (gf, v option)

Friends! It has been too long! I passed the exam I was studying for and slumped into an exhausted, thumb-sucking ball for a month post-test. Lots of celebration, lots of yoga, and one trip to San Fran to see great friends later- I’m back! Back and cooking again. It’s fall in Saint Louis and the change-of-season cooking bug has bitten me again. My favorite bite. I’m so happy to be back in a bit of a routine and I’ll tell you- being back to writing and sharing on a!g feels fantastic. Let’s get cooking.

cabbage1

Sometime in the whirlwind that was the first 3 quarters of 2014, my husband was diagnosed with a severe gluten intolerance (possibly celiac disease… this caused major malnutrition- what the heck! poor guy just wanted some sandwiches!). Most of what I cooked on a daily basis before the diagnosis was gluten free, save for a cake or bread project here or there, but this news has majorly changed what’s coming into and being prepared in our kitchen.

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Considering his dietary needs and my hankering as of late for cooked cabbage (all my life, I’ve been waiting to become that small, ethnic grandmother I know I’m supposed to be), I freestyled a pot of the humble golumpki, or, cabbage roll for dinner last night. My version has beef but it can easily be omitted to make a vegan version; you also have a stovetop or crockpot choice to make.

GOLUMPKI (CABBAGE ROLLS)

Ingredients:

  • I large head cabbage, core removed
  • 1/2 lb portobello mushroom caps (increase to 1lb for vegan rolls), chopped fine
  • 1 lb high-quality lean ground beef
  • 1 yellow onion, diced
  • 1 parsnip, shredded
  • 1 large carrot or 1 cup baby carrots, shredded
  • 2 stalks celery, chopped
  • 3 cloves garlic, chopped
  • 1 cup brown rice, uncooked
  • 1-2 sprigs fresh thyme
  • 2 tbsp olive oil
  • kosher salt and black pepper, to taste
  • 2 tbsp tomato paste
  • tomato sauce or juice, to taste (2-14.5 oz cans tomato sauce/1 -28 oz can crushed tomatoes OR 1-14.5 oz can tomato sauce and large can tomato juice, see super-serious Note On Tomato Sauce below)

Directions:

This is a homey meal that comes with a homey preparation: it’s simmered on the stove for 2 hours or can be made in a slow cooker. So, not a top pick for nights when you need a quick meal, but a great pick for easy, warm nights with a glass of red wine to help you cook and some jazz on the radio. Now that you know this and have cleared your calendar, boil a large pot of water and core the cabbage with a large knife. When the water is boiling, remove the pot to a trivet, place the cabbage in the hot water core side-up, and cover. Let this sit for 10-15 minutes while you prep your veggies.

cabbage2

Heat the oil over medium in a deep, heavy-bottomed pot. Make sure it has a lid if you’re not going the slow-cooker route. Veggie prep!! Save yourself some time and shred the carrot and parsnip in a food processor. This is also how I chopped the portobellos. Just pulse, pulse, pulse until you have a small chop. I diced my onion because I love dicing onions, but the onion could absolutely go the food processor route. Mince the garlic and set aside. Add the onion to the oil and sauté, stirring occasionally. Put the thyme, parsnip, carrot, celery, and mushrooms in a large bowl as the onion cooks (keep the garlic set aside).
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When the onion is translucent, add the bowl o’ veg. Stir it all up and salt and pepper the mix generously. This mixture will release quite a bit of liquid, so allow the liquid to cook off. It helps to create a well in the middle as the veggies cook- the liquid will gather there and simmer away.

cabbage5

When the liquid is almost all the way gone, splash a bit more olive oil in the well you’ve created and add your garlic, stirring until fragrant.

cabbage6

Remove from heat and stir well. Pour back into the large bowl and let cool for a few minutes… and let’s get back to the cabbage. The cabbage will be soft and pliable now. With tongs, peel off about 15 leaves, one by one.

cabbage3

I cut out the large, tough vein in the leaves, but you don’t have to. Set the leaves aside and mix the ground beef, rice, and tomato paste in with the veggie mixture. Salt and pepper again, and mix a second time. This is your filling! You’re almost ready to leave the kitchen!

cabbage7

this looks kind of gross, eh?

Grab the pot you cooked the veggies in OR your crockpot, whichever you’ll be using. Take a cabbage leaf and scoop 1/4-1/3 cup of the filling into the leaf depending on the leaf’s size, rolling the bottom, then sides, and then top down around it. I didn’t photograph this process, but here’s a helpful 20 second video made by someone who did. It’s very easy. Arrange the little bundles snugly in the pot or crockpot. You’ll have 2-3 layers of bundles, depending on the size of your pot.

cabbage8

Now for my Note On Tomato Sauce: allow my trial and error to guide you, grasshopper. I throw myself on the cooking pyre for YOU, for youuuu. Okay, so I poured two cans of tomato sauce and a large can of crushed tomatoes over my cabbage rolls. The combo was too thick and too seasoned, and overpowered the more delicate flavors of the rolls. If you’re a big tomato fan, by all means- go this route. Otherwise, I strongly suggest using one can of tomato sauce (or 2 cups of your favorite jarred or homemade sauce) and pouring in tomato juice or V8 until the mixture reaches the top of the rolls. Up to you. Comme ci, comme ça.

cabbage9

bye bye, golumps

If you’re using a crockpot, cover and set to low for 8 hours. You could refrigerate the crock at this point and start it in the morning, if you’d like. If you’re cooking on a stove top, bring the tomato mixture to a boil and then cover, reduce the heat to medium-low, and simmer for 2 hours. What will you do in those 2 hours? I read about *nothing* in Allure and we watched some DVR’ed triathlon, because we are that cool.  So! Kick up your heels…

…and, as on a cooking show, I’m sorry, but your long cooking time has magically elapsed and it’s time to head back into the kitchen. Everything’s easy from here,  though: serve. With sour cream, if you’d like, or mashed potatoes on the side. There’s a picture of a pretty roll up top, but you will lay waste to your cabbage rolls and they will look like this:

cabbage12HAPPY GOLUMPING!