Recipes – Keely Marie

July 22, 2013July 26, 2013

The Food Matters Project

As many of you know, I’ve been part of a group of bloggers cooking our way through Mark Bittman’s cookbook The Food Matters in an effort to incorporate more fruits and veggies into recipes.

It’s been almost a year and a half cooking recipes with this group and the project came to a close last week. Thanks to Sarah and Kate for creating the concept and to Lexi for keeping it up. Every week I was inspired by the group of women who were a part of the project, I’d say it was quite the success ladies. I’ve truly added more fruits & veggies to my diet too. I love it!

It is really hard to pick a favorite recipe from the book. I crave this Thai Fried Rice. This Seared Bean Sprouts with Beef + Orange Glaze is so super simple and quick. This Savory Tomato Crisp is a fresh vegetarian side to bring to a party that anyone would love and the Chorizo Smothered Cauliflower is insanely addicting. My Mom makes the Red Curried Vegetable Tomato Soup a lot and she has raving fans. In the Winter months the Cassoulet is a must. For the Summer heat definitely make these Summer Rolls, you will amaze yourself creating something so light and surprising at home (and you can fill them with almost anything)!

Hopefully you’ve enjoyed the recipes and cooked a few yourself along the way. Here are the Food Matters Cookbook recipes I’ve posted in one place. Enjoy.

Chipotle Glazed Squash Skewers

Homemade Popcorn

Roasted Red Pepper & Walnut Pesto

Rigatoni w/ Brussels Sprouts, Figs, Apples, Pears, Gruyere, & Fontina

Seared Bean Sprouts with Beef & Sesame Orange Sauce

Red Curried Vegetable Tomato Soup

Cassoulet with Lots of Vegetables

Whole Wheat Pizza

Roasted Asparagus + White Bean Soup Two Ways

Rojo Amarillo Salsa de Mango (Mango Salsa)

Greens n Beans Burrito

Savory Tomato Crisp

Ethiopian Braised Chickpea Fritters and Vegetables

Roasted Tomato, Balsamic Caramelized Onion, & Sharp Cheddar Tea Sandwiches

Tuna, Parmesan, Apple, & Celery Tea Sandwiches

Roasted Pork Loin and Veggies with Chimichurri

Strawberry Pinot Sorbet

Roasted Chicken with Potatoes, Green Beans & Romanesco Sauce

Shrimp and Veggie Summer Rolls

Chorizo Stuffing Smothered Cauliflower

Apricot Polenta Cake with Dark Cherry Compote

Edamame Pancakes

Carrot Parsnip Gnocchi with Sage Brown Butter

Thai Style Sweet Potato Corn Fritters

Stuffed Cabbage Rolls

Black Sesame Sea Bass + Asian Soba Noodles

Thai Chicken & Pineapple Purple Fried Rice

Italian Sausage with Brussels Sprouts and Lentils

Japanese-Spiced Roasted Beets + Parsnips

Mediterranean Cobb & Champagne Caper Vinaigrette

Also, has anyone purchased VB6 by Bittman? I’m intrigued…too much Bittman? Never too much? Do tell!

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May 3, 2013May 3, 2013

Cinco de Mayo Recipes

With Cinco de Mayo right around the corner, here are a few of my favorite recipes for your Mexican themed bash this weekend.

So what are your plans for Cinco…big party? Laying low?

I’m thinking about having a cook-out with this salsa on the menu, if the weather is nice (it has been sooo rainy here in Miami!), or at least making these super fresh skinny margs and relaxing with friends.

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January 13, 2013April 29, 2013

Black Sesame Sea Bass + Asian Soba Noodles

You guys KNOW I jump on any Asian influenced recipe, so you can imagine my excitement when I saw that our Food Matters Project recipe this week is Asian influenced. Love it!

The original Mark Bittman recipe calls for salmon, but we just haven’t jumped on that bandwagon yet. I used this as an opportunity to make one of my favorite fish, Chilean Sea Bass. I mostly followed the noodle recipe, adding yellow bell peppers. I also made sweet and spicy edamame as a side dish, recipe to come.

This dish is delicious and it felt super light even though you area eating ‘healthier’ noodles. Perfect week day dinner.

Thanks Sara for a great pick! Head here to see the other members’ versions, some close to the original and some very creative.

Black Sesame Sea Bass + Asian Soba Noodles

Total Time: 30 minutes

Serving Size: 2-3

Ingredients

Salt
2 tablespoons vegetable oil
8 ounces fish fillet, this recipe uses Chilean Sea Bass (skin removed)
Black pepper
1 tablespoon minced garlic
3 tablespoons sesame seeds
1 1?2 pounds spinach, roughly chopped
1/2 large yellow bell pepper, diced
1 tablespoon soy sauce
1 teaspoon sugar
1?2 teaspoon sesame oil
8 ounces buckwheat (soba) noodles or whole wheat spaghetti

Instructions

Bring a large pot of water to a boil and salt it. Put the vegetable oil in a large, deep skillet over medium-high heat. When it’s very hot, sprinkle the sea bass on both sides with salt and pepper and sear it in the pan until nicely browned on both sides, about 6 minutes total. Remove from the pan and cut or flake it into bite-size pieces. (you need to flip and remove it gently so it doesn't break apart)

Reduce the heat under the skillet to medium. Add bell peppers and cook 5 minutes to soften. Then add the garlic and sesame seeds and cook, stirring constantly, until the garlic begins to soften and the sesame seeds turn golden, about 30 seconds. Add the spinach and cook, stirring, for another minute or 2. Add the soy sauce, sugar, sesame oil, and a splash of water and cook until the spinach is wilted, another 2 to 3 minutes. Remove from the heat.

Cook the noodles in the boiling water until they’re tender but not mushy (start tasting after 5 minutes), then drain and rinse, reserving some of the cooking water. Turn the heat under the spinach mixture to medium and add the noodles. Toss, adding enough reserved liquid to keep things moist. Taste and adjust the seasoning if necessary. Serve pasta on the side of the fish.

Notes

adapted from The Food Matters Cookbook by Mark Bittman, recipe page 239 "Sesame Noodles with Spinach and Salmon"

https://keelymarie.com/2013/01/13/black-sesame-sea-bass-asian-soba-noodles/

We just moved from Brickell to South Beachthen went straight to Islamorada for the weekend for my birthday and meanwhile I’m changing some things on the back end of my blog and have a broken camera… so I apologize for the lack of frequent posts! It’s totally been wild around here (even some great side projects on top of work!). I’m praying things get a little more sane this week, but I’m not expecting it yet. Stick with me please! I’m not going anywhere. 🙂

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::: keelymarie :::

November 19, 2012April 29, 2013

Carrot Parsnip Gnocchi with Sage Brown Butter

This last week was intimidating and exciting at the same time. I joined a new gym and started working with a personal trainer. I’m enjoying the guided kick your ass work-outs and I am definitely feelin’ it! Spending some time on ME has been a long time coming, so it feels good.

I was a little concerned to make gnocchi the same week that I jump into a healthy kick, but these carrot and parsnip gnocchi really didn’t seem that unhealthy since the most prevalent ingredients are the veggies.

The simplicity of this dish completely blew my mind! Just carrot, parsnip, and flour? So many possibilities and the FMP members pulled out all the stops. Our host this week, Joanne whipped her rendition up with Butternut squash instead of carrots.

I chose to add some sweet parsnips and loved how they turned out! This would be a really unique dish for your Thanksgiving dinners this week.

Carrot Parsnip Gnocchi with Sage Brown Butter

Prep Time: 1 hour, 20 minutes

Cook Time: 5 minutes

Total Time: 1 hour, 25 minutes

Serving Size: 2-3 servings

adapted from The Food Matters Cookbook by Mark Bittman

Ingredients

1/2 pound carrots, peeled and cut into chunks
1/2 pound parsnips, peeled and cut into chunks
1/2 cup whole wheat flour
1/2 cup regular flour
salt and pepper to taste
pinch of nutmeg
2 tablespoons butter
1 tablespoon olive oil
2-3 sage leaves

Instructions

Place carrots and parsnips in just enough water to cover them and bring to boil. Add a pinch of salt. Boil until soft, about 45 minutes, then drain. Return carrots and parsnips to your pot and let them dry over the lowest possible heat for 10 minutes. Puree carrots in food processor or by hand (I used a potato masher and did this by hand) and add nutmeg, salt, and pepper to taste. Set aside to cool for a couple minutes. Boil a small salted pot of water (this will be used to test the dough).

Combine both flours in mixing bowl. Add carrots to mixing bowl and stir until just combined. Pinch off a piece of the dough and boil in your test pot it to make sure it holds its shape. If it falls apart add more flour to mixture, until gnocchi just holds together.

Turn dough onto floured surface and roll into 1/2-inch ropes. Cut rope into 1-inch pieces. Arrange gnocchi on a floured baking sheet then cover with a towel. Refrigerate for 20 minutes or up to 2 hours. (At this point the gnocchi can be frozen on the sheet pan, then transferred to a plastic bag for 3 months. Do not thaw before boiling.)

Bring a pot of salted water to a boil. Also heat oil, butter, and sage over medium low heat in a large skillet. Heat until sage begins to crackle and butter begins to lightly brown. If butter is browning a lot turn down the heat. Cook a few gnocchi at a time in boiling water, until 1 minute after they rise to the surface. Transfer cooked gnocchi to skillet with a slotted spoon and lightly toss to coat. Continue process until all gnocchi are covered in the sage brown butter sauce.

Serve immediately.

https://keelymarie.com/2012/11/19/carrot-parsnip-gnocchi-with-sage-brown-butter/

Head here to see what the rest of the members created this week.

This week I’m heading to Orlando then Ft. Myers for some family time. Happy Thanksgiving!

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::: keelymarie :::

October 31, 2012April 30, 2013

Homemade Naan

There are a few types of dough making that I don’t consider “baking”, they are just so simple and 100% precise ratios don’t matter as much. Pizza dough, steamed buns, and now…naan. I promise, any one of you can make naan at home and they are cheaper than store-bought.

You really can’t even begin to compare store-bought naan with homemade. The flavor is so much more intense eating them straight off the skillet. I suggest cooking these addicting flat breads with this Tandoori chicken or Murgh Makhani (Butter Chicken) and this Chana Masala (chickpea dish). A gourmet Indian feast that will wildly impress your guests or make you really happy you skipped out on that dry, cold delivery.

Happy Halloween everyone!

We celebrated Saturday night in Miami at a Veuve Clicquot party at the Four Seasons.

Lots of champagne = great night.

Homemade Naan

Prep Time: 3 hours

Cook Time: 20 minutes

recipe adapted from userealbutter.com

Ingredients

1 envelope or 2 1/2 tsps dry active yeast
2 tbsp sugar
4 1/2 to 5 cups all-purpose flour, more for dusting and rolling
2 tsps salt
1 tsp baking powder
2 cloves garlic, minced
3 tbsp milk
2 tbsp plain Greek yogurt
1 large egg, lightly beaten
2 tbsp vegetable oil, more for the bowl
3 tbsps ghee (Indian-style clarified butter) or melted unsalted butter

Instructions

In a small bowl combine sugar, yeast, and 1/4 cup warm water and let sit 5 minutes or until it becomes foamy. In a stand mixer combine the flour, salt, and baking powder with the dough hook and blend. You could also use a food processor with the dough blade.

Pour the yeast mixture, garlic, milk, yogurt, egg, 2 tablepoons of vegetable oil, and 3/4 cup warm water into the bowl and knead until the dough forms a ball that is smooth and elastic. About 5-8 minutes in a stand mixer, less by processor, and more by hand. The dough should be soft without being sticky. If it’s sticky, add more flour.

Put the dough in a lightly-oiled large bowl. Turn the dough around to coat oil on all sides and then cover the bowl with plastic wrap and let it sit in a warm, draft-free place for 60 to 90 minutes. In my house the oven is the only place for this with a towel over it. Punch down the dough and cut it into 8-10 pieces. Roll the pieces into balls and set on a floured baking sheet. Cover with damp kitchen towl and let rise again, until doubled in size (about 40 to 60 minutes).

Melt a little butter on a hot skillet. You are going to use the 3 tablespoons to cook all 8-10 pieces of naan. Just cut a little piece off and throw it in the pan in between cooking each piece of naan. With your hands, flatten each piece of naan into a flat oval like shape. (I flattened one piece each time another piece was cooking)

Brush the naan with water and place it water-side down in the skillet. Cook for about a minute. Large bubbles should begin to pop up on the surface. Brush the top of the naan with water and flip it over for another minute or so. Place in a basket covered with a napkin or towel to keep warm. Optional: brush with more butter or ghee and/or garlic. I did not as they were already covered in butter from the pan. Repeat until you have 8-10 naan adding more butter to the pan as needed between cooking.

Notes

Just like pancakes, it can be hard to tell if the temperature of the pan is right. Test it out with your first piece, the naan should be covered in dark brown spots but not quite burn. Adjust the temperature of the skillet/pan as needed.

You can freeze or refrigerate the dough balls for future use as well. Just make sure they come to room temperature again before cooking.

https://keelymarie.com/2012/10/31/homemade-naan/

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