Posts from the ‘Vegetarian’ Category

Feb 15

Meyer Lemon Mint Granita

2012 © copyright Savory Simple, all rights reserved

Meyer lemons are everywhere right now! Have you ever tried one? They have a slightly sweeter and less acidic flavor than regular lemons, with a hint of orange. I use them everywhere: in tea, baked goods and savory dishes. Meyer lemons work wonderfully in this granita recipe.

A granita is a refreshing Sicilian treat that’s often served as a mid-meal palate cleanser. It’s similar in texture to sorbet or Italian ice, and works wonderfully as a light dessert. The combination of lemon and mint in this recipe reminds me of a mojito. I bet a splash of rum drizzled over the top before serving would be fabulous.

If you don’t have access to Meyer lemons or they’re not in season, simply substitute regular lemons.

Feb 8

36 Comments

Valentine’s Day Treat: Passion Fruit Geleés

Hello Lovers! Valentine’s Day is just around the corner and I have a special treat for you. Sometimes a heavy dessert can kill the mood, but a few bites of these passion fruit geleés will be the perfect end to a romantic meal. They need to be made the day before but the recipe steps are very easy. Also, you may have to go searching for a few of the ingredients. I ordered passion fruit puree from L’Epicure, but you can use any fruit puree sold at your local grocery store (check the freezer and international sections). A good quality fruit nectar, such as Goya, will also work perfectly in this recipe. I think mango, strawberry or blood orange would all look beautiful and taste delicious. The recipe calls for glucose, which you can find for sale online as well as in many baking and craft stores, such as Michael’s.

I used a silicone mold from Sur la Table to shape the geleés. Most shops that carry cookware will sell an assortment of molds. I’ve also seen a nice variety at online shops such as Amazon. Silicone molds are great for creating perfectly shaped confections. Because the silicone is flexible, the geleés are very easy to unmold. If you don’t have a silicone mold or don’t want to use one, you can simply use a brownie or lasagna pan lined with parchment. After the geleés have set, you can use a knife to cut them into individual pieces. Geleés in a silicone mold need approximately 12 hours to set. If you use a baking pan they’ll take up to 24 hours. I attempted both methods and found that the candies will hold their shape a bit better when using the molds.

I recommend using a baking scale for this recipe to measure ounces, which is how I measured ingredients. I’ve converted everything to cups and spoons but the measurements aren’t 100% the same. Baking scales are inexpensive and a great way to achieve consistent results.

Jan 30

40 Comments

Blood Orange Curd and Buttermilk Scones

My friends and I had a tea party today! Not to be confused with anything political, this was just a good old-fashioned girl gathering with tea, coffee, finger sandwiches and dessert. I brought blood orange curd and buttermilk scones. I also made these cucumber tea sandwiches, which were a hit.

Blood orange curd is no different than lemon curd, if you’ve ever had it. You can make curd with any citrus fruit. It’s a rich, tangy custard that goes well in tarts or spread thick on fresh scones. If you’re feeling especially decadent it’s also heavenly by itself. Blood oranges are typically available in winter months, and sometimes you can find the juice bottled at the grocery store near regular orange juice. The recipe yields 5 cups, which is clearly a lot of curd and more than you’ll need to serve with the scones. You can certainly cut the recipe in half, but I think it makes a great gift! Buy some decorative canning jars and add cute labels. I gave everyone at the party a small jar of blood orange curd. Homemade gifts are always a special touch.

With regards to the scones, I only made a few changes to the original recipe. Most notably, I cut down on the sprinkled sugar since I knew I’d be serving them with sweet curd. If you’re making these scones as a stand-alone recipe, I recommend increasing the sugar to 4 tablespoons.

Jan 22

51 Comments

Super Foods Power Smoothie

This is my daily breakfast. It’s very filling and so healthy. I like this smoothie so much that I used it to kick my morning caffeine habit. I used to look forward to coffee. Now I crave my smoothie.

May I talk about flax seed for a moment? One of the most common nutrition complaints I hear from people is that they don’t get enough fiber in their diet. Indeed, it can be quite difficult to get the recommended 20-35 grams per day, especially if you don’t eat a lot of fruits and veggies. 1 1/2 tablespoons of flax seed has 4 grams of fiber! That’s the same as eating a cup of brussels sprouts. In addition to containing fiber, flax seed has omega-3 essential fatty acids and lignans, which have antioxidant properties. There’s evidence that flax seed may help reduce the risk of cancer, heart disease, stroke and diabetes. Adding flax seeds to a smoothie is a perfect way to incorporate natural, healthy fiber into your diet. I recently discovered roasted flaxand prefer the flavor and texture over standard flax seed. But either will work fine.

This recipe is totally customizable. I like using almond milk and butter because almonds are another super food. But feel free to swap out the almond milk for soy or coconut (coconut milk tastes amazing with the other ingredients and is a healthy fat). Use any nut butter you prefer. You can also add more nut butter for decadence. I know a lot of people are squeamish about green smoothies, but I promise you won’t notice the kale. It’s so good for you and this is any easy way to fill your tummy and add nutrition. I freeze individual servings of banana and kale so I simply drop them into the blender. The kale chops up better when frozen. Read more

Jan 8

61 Comments

Basil Apple Lime Juice

I don’t know about you, but I’m still feeling really stuffed from the holidays. Getting back into my work and exercise routine has been slow moving, to say the least. At times it has been downright painful. Since returning home I’ve been watching my processed sugar and gluten intake to try and detox from all of the heavy food I consumed for 11 days straight. I’ve also dusted off my juicer. A glass of fresh juice can do wonders when I’m feeling rough around the edges.

This basil apple lime juice is very refreshing and full of health benefits. Basil contains antioxidants, can improve digestion and aid in stress relief. Lime juice is a great source of Vitamin C. Apples are believed to have cancer fighting properties. I feel almost like new after enjoying a glass!

Almost.

Dec 14

51 Comments

Sweet Pecan Kugel

2011 © copyright Savory Simple, all rights reserved

This beautiful kugel was passed along to my mother many years ago and she’s been making it at holiday parties ever since I was a child. We have a variety of kugels in the family but this is a particular favorite of mine. It’s sweet, but it’s versatile. It can accompany breakfast or a light lunch, and it works well as a side dish with meat, chicken or fish for dinner. And it works great as a dessert! You make it very much like an upside down cake, flipping it over after it’s done baking and has cooled for a few minutes. You can make the first part (the topping) one or two days beforehand and leave it covered in the refrigerator. You can make the entire kugel ahead of time and freeze it; defrosting it the day before you use it. Enjoy!

Dec 10

50 Comments

Rose and Orange Blossom Shortbread Cookies

I love going to High Tea every now and then with friends. Tea rooms are full of elegant touches that create a pleasant atmosphere for girl time. Everyone is served their own pot of tea and tiered trays full of mini sandwiches and desserts. It’s a great way to enjoy a few hours on the weekend.

I’ve had rose and orange blossom water sitting in my pantry for a few months after picking them up at Dean and Deluca. When I made lavender shortbread cookies I realized they would work perfectly in the same recipe. Now I just have to master mini sandwiches and I’ll be able to host High Tea at home!

These are cut smaller than the lavender cookies so that they’re the perfect dipping size. I also divided the batch in half after creaming the butter and sugar before adding additional ingredients. This recipe makes quite a few shortbread cookies, so a half batch of each flavor is plenty (for me).

Nov 22

62 Comments

Flavored Marshmallows

I think of these as seasonal marshmallows but I’m pretty sure they’ll be wonderful any time of year. But really, what’s better in the cold winter months than hot chocolate with marshmallows? I decided to make three separate flavors to give away in goody bags at Thanksgiving this year. I made pumpkin spiced marshmallows, cardamom marshmallows and cinnamon marshmallows. This recipe is incredibly flexible and you can use just about any spice or extract you want. How about peppermint or nutmeg marshmallows? Have fun with it!

You’ll need a stand mixer and a candy thermometer. A pizza cutter is useful for cutting even marshmallows but you can use a regular knife. I’ve used gelatin sheets but you can easily substitute them with powdered gelatin.

Nov 18

70 Comments

Homemade Coconut Milk

Things have been a bit quiet here at Savory Simple. It’s because I’m currently doing a 7 day detox from Baltimore Health Coach! No sugar, dairy, gluten, caffeine, soy, corn, or processed foods for one week. The first few days were rough, but now I’m feeling great! It’s amazing how much the foods we consume effect our bodies. I’m waking up without coffee and my night time sugar cravings are gone. I feel clear-headed and energized. I think I may do this once per month since I work with sugar and gluten so often.

As you can imagine, it’s been difficult to cook and bake for the blog this week. Next time I detox I really need to bank some entries in advance. However, I’ve been wanting to make coconut milk ever since I made raw almond milk. This was the perfect week to try. And it was so easy and delicious. It has a consistency similar to regular milk, but tastes like the canned variety. Canned coconut milk is much thicker and I tend to use it in curries and ice cream. I’d recommend this version for cereal and smoothies, or wherever you might use regular milk. You can store it in the refrigerator for a few days but I wouldn’t let it sit too long. Natural separation will occur, so shake it before using. I store my milk in a mason jar for easy shaking.

Nov 3

83 Comments

Mushroom Risotto

A few months ago I was perusing Williams-Sonoma and came upon their Wild Porcini Sea Salt. I believe it was at that moment when I came up with the idea of making an “extreme’ mushroom risotto, using as many complementary mushroom ingredients as possible. This risotto came out very well; it tastes earthy and rich. I really like the taste of truffle oil but you may want to cut back slightly if it’s not your thing.

Nov 2

67 Comments

Almond Butter

Since I now regularly make raw almond milk, I decided to invest in bulk almonds to save money. Totally worth it! I can now make milk for pennies on the dollar. It got me wondering what else I could do with them, and I decided to try homemade almond butter. It’s unbelievably easy and incredibly economical.

Oct 30

71 Comments

Pumpkin Bagels

Bagels were a staple in my house growing up. They’ve always been a favorite for easy weekend breakfasts as well as brunch with friends and family. Homemade bagels are surprisingly easy to make and you be creative with the flavors. Since pumpkin is the star ingredient of fall cuisine it makes a perfect seasonal bagel that you won’t find in many shops.

If you’ve ever made soft pretzels, the process for preparing homemade bagels is quite similar. You combine ingredients, kneed the dough, let it rise, shape your bagels, let it rise again, and finally you boil and bake them. As with most bread recipes there are many steps but none of them are difficult. For this recipe I got borrowed some basic ingredient ratios from Emeril Lagasse’s homemade bagels recipe. I was thrilled with the results. The outside has a wonderful crunch and the inside is soft and chewy. The spice levels hit all the right notes. Pumpkin powder is optional, but I love using it. It’s all-natural and enhances both flavor and color. I first discovered it when I made pumpkin challah bread, and it’s been a staple fall ingredient ever since.

Oct 22

39 Comments

Apple Doughnuts with Caramel Glaze

I’ve been trying to come up with new and unusual ways to use apples since I have to get through another 15 lbs of them (35 lbs between two trips to the farm). I’ve made apple butter, apple pancakes, apple pie, apple cookies, apple chutney…so many apples. Since I’ve been on a sweets kick, I decided to make donuts in my new deep fryer (thank you, wedding registry). You can make these without a deep fryer, just use a large pot and a high smoke point oil (see temperatures below).

A few notes: under the ingredients, I list the apples as either grated or diced. I decided to dice them so I could bite into big chunks of apple, but I recommend grating them. I think the apple flavor will be more pronounced throughout the doughnut and they will be easier to roll if you’re not used to working with sticky dough. This dough is very fluffy and sticky, so keep the palms of your hands oiled and keep a small bowl of flour handy. Try not to incorporate too much additional flour, because that will make the doughnuts dense.

Oct 16

43 Comments

Pistachio Cardamom Cookies

I was inspired to make these cookies after visiting my favorite dessert spot in Baltimore, Pitango Gelato. I always get their pistachio flavor, and when I saw they were offering cardamom gelato, I got one scoop of each. The flavors paired wonderfully together. And these cookies are equally fabulous. The cookie is soft and chewy. The pistachio and cardamom flavors shine.

Oct 11

55 Comments

Raw Almond Milk

I recently watched the documentary ‘Forks Over Knives’ and it was a life changer. The movie provides some stunning scientific evidence supporting the relationship between animal product consumption and disease. I want to live a long healthy life! I’m nowhere close to maintaining an exclusively plant-based diet, but I’m making changes. For example, I’ve never been a big meat eater but I consume quite a bit of dairy. To offset this, I’ve been alternating between milk and non-dairy alternatives.

Out of the wide array of non-dairy milk alternatives available, my favorite is almond milk. It has a mild, smooth flavor and works great in cereal, coffee and smoothies. I have yet to try baking with it but I’ve heard many success stories. I decided to try making my own to see how it compared to store brands such as Almond Breeze.

Oct 9

42 Comments

Apple Chutney

I love making chutneys. They’re simple to make and pair perfectly with chicken or pork for a tasty weeknight meal. Many chutney recipes use raisins; I decided to use dried cherries instead.

Oct 4

38 Comments

Caramel Apple Tartlets

I recommend using a tart apple such as Granny Smith. This recipe makes 6 tartlets, using 3 inch tart molds such as these.

Read more

Oct 4

63 Comments

Thanksgiving Pie Petit Fours

I remember last Thanksgiving quite clearly. I was eager to impress my family with my new culinary skills and brought both an appetizer (Pear and Blue Cheese Tart) and dessert (Chocolate Kahlua Roulade) to dinner. My uncle was hosting, and Thanksgiving at his house is always a treat. He and my aunt are amazing cooks and they always prepare an impressive array of dishes. Like most people, I usually eat too much at dinner and then struggle to make room for dessert. I believe last year there were three pies, a cheesecake, and two roulades. That’s when I got the idea for Thanksgiving pie petit fours. Individual bites of pie! No need to miss anything.

This recipe requires Petit Four Moldswhich are available at a variety of online stores and gourmet shops. All of the recipes I’ve listed here are for half the original pie. You can also quarter the recipes, depending on how many you plan to serve. If you’re like me, you’ll make extra so that there are plenty of pretty tarts to serve. I eat the ugly ones!

Sep 25

32 Comments

Spiced Apple Cookies

I finally had a chance to start baking with the apples I picked last weekend! I had so much fun at the farm and I’m determined to cook all of the apples and squash before the season ends so I can go get more. I think there may be some canning in my future.

These cookies are very delicate. I used empires, but any apple will do. I prefer to leave the skin on for a bit of texture. The “spice” is pumpkin pie spice, a mixture of cinnamon, allspice, ginger, nutmeg, and cloves. How perfect and easy is that? You can add it to baked goods, smoothies, oatmeal… definitely a worthy purchase! It is available at most grocery stores and online.

Sep 21

66 Comments

Rosemary Apricot Bars

It has been awhile since I’ve gone nuts over a recipe. These bars are AMAZING. I had some dried apricots in the pantry and was trying to decide what to do with them when I came across a unique looking recipe for baked apricot bars, courtesy of David Lebowitz. I think I died and went to heaven when I first took a bite. These bars have a layer of rosemary shortbread on the bottom, brandy-infused apricot paste in the center, and a brown sugar pecan crumble on top. Put all your other recipes aside and make these right now!

I made a few modifications to the original recipe. I didn’t have California dried apricots, which are less sweet, so I added 1 1/2 tbsp of lemon juice to the apricot filling. I made a few other minor changes to the filling and crumb topping. The results were stunning.

Posts from the ‘Vegetarian’ Category

Meyer Lemon Mint Granita

Valentine’s Day Treat: Passion Fruit Geleés

Blood Orange Curd and Buttermilk Scones

Read more

Super Foods Power Smoothie

Basil Apple Lime Juice

Sweet Pecan Kugel

Rose and Orange Blossom Shortbread Cookies

Flavored Marshmallows

Homemade Coconut Milk

Mushroom Risotto

Almond Butter

Pumpkin Bagels

Apple Doughnuts with Caramel Glaze

Pistachio Cardamom Cookies

Raw Almond Milk

Apple Chutney

Caramel Apple Tartlets

Thanksgiving Pie Petit Fours

Spiced Apple Cookies

Rosemary Apricot Bars

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