Schlagwort-Archive: Heidi Swanson

Winter Rainbow Gratin

3 Antworten

Thanksgiving Day is a national holyday celebrated the 2nd Monday of October in Canada and on the 4th Thursday of November in the United States.

In Germany we don’t have any similar national holiday on Harvest Festival. The religious believers thank God for the gifts on harvest, many churches get decorated with autumn crops, beautifully arranged in front of the altar, usually it doesn’t include a large dinner.

Kim served wonderful autumn crops as winter rainbow gratin.

Winter Rainbow Gratin

Winter Rainbow Gratin (2)

and so did I. A colourful and tasty dish.

Winter Rainbow Gratin

Yield: 3 servings

Winter Rainbow Gratin (1)

Winter Rainbow Gratin: Comforting creamy vegetables without the heaviness of a lot of butter and cream.

Ingredients:

  • 2 tablesp. butter
  • 1 tablesp. rapeseed oil
  • 2 small blue potatoes; Blauer Schwede *, peeled, cut into wedges
  • 2 red, red-fleshed potatoes, Heiderot, cut into wedges
  • 4 small shallots, sliced
  • 4 yellow and/or orange carrots, about 300 grams, cut in half lengthwise if thicker than your thumb
  • 1 small Hokkaido pumpkin, peeled, cored and cubed
  • 4 spring onions, sliced
  • 1 apple, unpeeled, cored and cut into 6 wedges
  • about 50 grams whole grain bread crumbs, Ulrike: omitted
  • 70 grams Parmesan cheese, freshly grated, Ulrike: mountain cheese

SOURCE

978-1587612756 *

modified from inspired by:
Super Natural Cooking: Five Delicious Ways
to Incorporate Whole and Natural Foods into
Your Cooking: Five Delicious Ways to
Incorporate Whole and Natural Ingredients *
ISBN 978-1587612756

Instructions

  1. Preheat the oven to 190 °C/375 °F and position a rack in the middle of the oven.
  2. Heat butter and oil in your largest ovenproof skillet over medium-high heat. In a single layer, add the potatoes, shallots, squash, carrots, and green onions and toss to coat. Try not to overcrowd the pan, or the vegetables will steam and not brown. If you don’t have a big enough pan, split the ingredients between two skillets. Saute over medium-high heat for about 15 minutes, shaking the pan a couple of times along the way. The vegetables should start to brown a bit and be tender but not mushy.
  3. Remove from the heat and sprinkle with a generous dose of salt and pepper. Stir in the apple wedges. If you don’t have an ovenproof skillet, transfer the ingredients to an ovenproof baking dish or casserole. Sprinkle with all the bread crumbs and half of the Parmesan cheese. (Note: Because Kim said, this produces a fairly dry gratin, I omitted the breadcrumbs and used just grated mountain cheese). You don’t want to stir at this point; rather, let the crumbs and cheese perch right on top of the vegetables so they’ll get nice and crunchy.
  4. Place the uncovered skillet in the oven. Bake for about 40 minutes, tossing the vegetables with a metal spatula about halfway through. The potatoes and carrots should be golden, crispy, and caramelized where they touch the pan and soft and tender inside. When everything is caramelized and fragrant, remove from the oven and sprinkle Winter Rainbow Gratin with the remaining Parmesan. Serve Winter Rainbow Gratin right from the skillet.

total time: 1 hour 30 minutes
preparation time: 15 minutes
cooking/baking time: 1 hour

 
 
*=Affiliate-Link to Amazon
Photo Credit: I ♥ Cooking Clubs
Give Thanks
 
 
 
 
For all other great Give Thanks! recipes visit the I heart cooking clubs site 
 
 
 
 
 
 
 
more recipes from Heidi Swanson
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Kale Rice Bowl

8 Antworten

I have to admit, I missed the Buddha bowl hype. A Buddha Bowl is a one bowl meal with several components like grains, beans, fresh veggies, condiments, toppings, seeds, nuts, etc. artfully arranged to appeal. I asked the big search engine for “heidi swanson buddha bowl recipe“, the third recipe from above catched my eye. Heidi used lacinato kale I thought of curly kale, which has just its season. You can buy curly kale in every supermarket now, but they sell it only in 1 kg bags. I went to the weekly market to buy exactly my desired amount of (curly) kale and to my great suprise I found lacinato kale.

Schwarzkohl - lacinato kale

I bought about 300 grams, went home to prepare the

Kale Rice Bowl

kale rice bowl (3)

Bowl: Villeroy und Boch Artesano Bol *
Plate: Villeroy & Boch Twist Alea Caro *

In Northern Germany leaf cabbage traditionally is cooked to death, but this vegetable is rich of vitamins and deserves a preparation like this. I liked the combination of different flavours, it tastes fresh and light. I’ll try it again with curly kale.

Kale Rice Bowl

Yield: 2 servings

Kale Rice Bowl Collage

A quick Kale Rice Bowl , brown rice with kale, capers, yogurt, za’atar, toasted sesame seeds – and boiled egg to enhance your vitamin D these days and a good measure

Ingredients:

  • cold pressed rapeseed oil or clarified butter
  • 1 bunch of kale, 300 grams, destemmed, chopped/shredded
  • cooked brown rice, from 125 grams

To serve:

  • capers, rinsed, dried, and pan-fried until blistered in butter
  • 2 poached eggs; I boiled them
  • dollop of salted greek yogurt; I used skyr instead
  • a big drizzle of good cold pressed rapeseed oil
  • lot’s of za’atar
  • toasted sesame seeds

SOURCE

modified from inspired by:
Heidi Swanson 101 cookbooks

Instructions

  1. In a large pan, heat the oil over medium heat. Add the kale and a couple pinches of salt. Saute until the kale softens a bit and brightens, just a minute or so. Stir in the rice, and cook until the rice is hot. If your rice is on the dry side, you might have to add a small splash of water.
  2. Serve the kale rice bowl topped with (preferably) all of the following: the capers, poached egg, yogurt drizzled with olive oil, and plenty of za’atar.

total time: 10 minutes
preparation time: 5 minutes
cooking/baking time: 5 minutes

 
 
*=Affiliate-Link to Amazon

Photo Credit: I ♥ Cooking Clubs
Buddha Bowl
 
 
 
 
For all other great Buddha Bowl! recipes visit the I heart cooking clubs site
 
 
 
 
more recipes with kale (click)
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Roasted Tomato and Paprika Soup

5 Antworten

This week the I♥CC members fill theirs plate with lots of healthy ingredients and we present colourful plates. Super Natural Cooking* offers a chapter “cook by color” and I chose

Roasted Tomato and Paprika Soup

roasted tomato and paprika soup (1)

The colour was a bit disappoiting, but the taste convinced.

Roasted Tomato and Paprika Soup

Yield: 4 servings

roasted tomato and paprika soup (2)

Heidi Swanson easy-to-follow recipe for Roasted Tomato and Paprika Soup. Roast, puree, season with smoked paprika, and enjoy.

Ingredients:

  • 5 tomatoes, cored and quatered, about 500 grams
  • 1 red bell pepper, seeded and quartered, about 170 grams
  • 3 onions, about 350 grams, quartered
  • sea salt
  • pepper, freshly ground
  • olive oil, for coating, I used cold-pressed rapeseed oil
  • 5 cloves, garlic, unpeeled
  • 750 ml vegetable stock, homemade
  • 1/4 teaspoon smoked paprika

SOURCE

978-1587612756 *

modified from inspired by:
Super Natural Cooking: Five Delicious Ways
to Incorporate Whole and Natural Foods into
Your Cooking: Five Delicious Ways to
Incorporate Whole and Natural Ingredients*
ISBN 978-1587612756

Instructions

  1. Preheat the oven to 190 °C/375 °F and position a rack in the middle of the oven. Rub a rimmed baking sheet with a thin glaze of oil.
  2. Arrange the tomatoes, skin side down, on baking shee. Coat the bell pepper and onions with oil and arange them on the baking sheet along with the garlic. Place the peppers skin side down as well. Season with salt and pepeer, then bake until the tomatoes start to collapse and the onions start to brown and caramelize, about 45 minutes. Turn the onions if they start getting too dark on the bottom.
  3. Peel the garlic, remove the skin from the peppers and dump all of the roasted vegetables into a big bowl, and puree with a hand held blender *. Blend in the stock and smoked paprika and adjust the seasoning to taste.
  4. For a nicer texture pass through a sieve and serve with bread.

total time: 1 hour
preparation time: 10 minutes
cooking/baking time: 45 minutes

 
 
*=Affiliate-Link to Amazon

Photo Credit: I ♥ Cooking Clubs
A Colorful Plate
 
 
 
 
For all other great A Colorful Plate! recipes visit the I heart cooking clubs site
 
 
 
 
more recipes from Heidi Swanson
more recipes and entries in English