Sous Vide Fall Spiced Roots

Spicedroots

Working with my Sous Vide Supreme Demi machine, I wanted to play with more root vegetables for fall. It makes wonderful carrots I might add, and this is a fun way to add in lesser loved roots, such as Parsnips and Turnips. If you are looking for a more unusual recipe for Thanksgiving, this is a fun one to consider.

Spicedroots

Sous Vide Fall Spiced Roots

Ingredients:

  • 8 ounces carrots
  • 8 ounces parsnips
  • 4 ounces turnips
  • 1 Tbsp raw honey
  • 2 Tbsp mild oil, such as sunflower or safflower
  • 1 tsp ground cinnamon
  • ½ tsp ground ginger
  • ¼ tsp fine sea salt
  • ¼ tsp ground black pepper
  • Pinch ground nutmeg

Directions:

Fill your sous vide machine to the minimum fill line with water, making sure the perforated grill bottom is in place, with the pouch rack on top. and set for 185°.

Peel the root vegetables, cut the carrots and parsnips into bite size coins, chop the turnips into bite size pieces.

While water is heating, mix seasonings in a gallon size pouch, then add root vegetables, gently stir to coat everything. If your pouch is the zip top style, press out air as directed. If using a standard pouch, roll over a few times carefully to push out air, then seal bag with vac sealer, using the seal only (do not vacuum seal it). Place in pouch rack, making sure the water covers the food in the bag.

Cook for 1 hour, or until the vegetables feel tender through the bag. Remove from water bath, wipe off bag and cut open. Pour into a serving dish, stirring well. Season to taste, if needed, with salt.

Serves 4 to 6 as a side dish.

FTC Disclosure: We were provided with a Sous Vide Supreme Demi machine to develop recipes in.

Tomato Couscous

Couscous

Couscous

Tomato Couscous

Ingredients:

  • 2 cups broth
  • 2 Tbsp sunflower or olive oil
  • 2½ cups couscous
  • 4-5 green onions (half of a bunch)
  • 1 hand size tomato
  • 2 Tbsp lemon juice
  • 2 Tbsp dried parsley, or 4 Tbsp fresh

Directions:

Bring broth and oil to a boil in a medium saucepan. Turn off heat, add in couscous, stirring. Cover and set aside for 10 minutes.

Meanwhile, thinly slice green onions, with white and lighter part of the greens. Core the tomato, chop finely.

Fluff up with a fork, fold in green onions, tomatoes (with any juices), lemon juice and parsley.

Season to taste, if needed.

Serves 6 to 8 as a side dish.

Hearty Spanish Rice

SpanishRice

I grew up on many a night of “spanish rice” that always featured rice, canned green beans and hamburger. Starchy, fill you up food. But pretty much bland, due to my Dad’s tastebuds. But also, my Mom made it in the oven, where she cooked it slowly, stirring often. Me? I have better things to do with my time….like wasting it on the internet! Hah! In the time it takes a pot of rice to cook up, you will have dinner on the table. Use vegan cheeze and it is vegan, or just leave it off – it is great either way.

Have you tried Beyond Meat? I found them awhile back and have been hooked. No gluten, no soy, no bloated belly – which many fake meats give me. The texture and flavor work perfectly in casseroles! Look in the freezer section for it – at $5 a bag it is more affordable than actual beef, on top of being healthier!

SpanishRice

Spanish Rice

Ingredients:

  • 3 cups water
  • 1½ cups long grain white rice
  • 1 Tbsp sunflower oil (or any similar oil)
  • 1 large sweet onion, peeled and chopped
  • 1 large green bell pepper, seeded and chopped
  • 1 package Beyond Meat Beefy Crumbles
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • 1 tsp granulated garlic
  • 1 15-ounce can tomato sauce
  • 1 14.5 ounces can diced tomatoes
  • Grated cheese and sour cream, if desired

Directions:

Bring water to a boil in a tall saucepan, add in rice and return to a boil. Stir well, cover tightly and reduce heat to medium-low, let cook for 20 minutes.

Meanwhile, in a large skillet, heat oil over medium-high. Add in onion and bell pepper, saute until tender (about 10 minutes). Add in Beyond Meat, cumin, chili powder and garlic, cook for a few minutes.

Add in tomato sauce and tomatoes, bring to a boil while stirring, reduce heat to medium-low. Fluff up rice, gently fold into sauce, until rice is coated. Taste for salt, add if needed.

Serve with cheese and sour cream, if desired.

Serves 6.

Sous Vide Artichoke & Red Pepper Risotto

ArtichokeRisotto

Boy do I feel behind this week! I haven’t posted so far this week – I had this inspiration to do a new look for my sites – and I ran with it. TrailCooking and her blog have a totally new look:

NewTCFBCSign

And Gazing In has a new header and look as well :)

NewGICollageforblog.jpg

This dinner came out of “what do I happen to have in my pantry?”, due to all this work. I was craving a fall-inspired risotto (to me that is comfort food!) and wanted to see just how well my Sous Vide Supreme Demi machine could pull it off. Nothing like putting everything in the bag and walking away for an hour….and it does produce a smooth risotto. Not quite the same as making it on the stove, yet it is flavorful, delicious and did I mention hands-off cooking??

ArtichokeRisotto

Artichoke & Red Pepper Risotto

Ingredients:

  • 1 cup arborio rice
  • 3 cups broth
  • 14 ounce can artichoke hearts, drained and chopped
  • 12 ounce jar roasted red peppers (equivalent to 1 freshly roasted red pepper), drained and chopped
  • 1 Tbsp extra virgin olive oil
  • 4 cloves garlic, finely chopped
  • 1 tsp Italian seasoning
  • Ground black pepper, to taste
  • ½ cup Parmesan cheese, grated

Directions:

Fill your sous vide machine to the minimum fill line with water, making sure the perforated grill bottom is in place, with the pouch rack on top. and set for 185°.

While water is heating, mix everything but the cheese together, pour into a gallon size pouch. If your pouch is the zip top style, press out air as directed. If using a standard pouch, roll over a few times carefully to push out air, then seal bag with vac sealer, using the seal only (do not vacuum seal it). Place in pouch rack, making sure the water covers the food in the bag.

Place lid on machine, let cook for 1 hour, remove carefully and set on a towel. Cut off top of bag, pour into a serving bowl, stir in Parmesan cheese.

Serves 4 to 6 as a side dish.

FTC Disclosure: We were provided with a Sous Vide Supreme Demi machine to develop recipes in.

Balsamic Glazed Brussels Sprouts and Onions

Brussels

Think you hate Brussels Sprouts? Maybe you just haven’t had them prepared right. If you start off with thinly sliced sprouts, they cook quickly.

Brussels

Balsamic Glazed Brussels Sprouts and Onions

Ingredients:

  • 2 Tbsp olive oil
  • 1 large sweet onion, roughly chopped
  • 10 ounces brussels sprouts, shaved (see below)
  • ¼ cup balsamic vinegar
  • ¼ cup water
  • Fine sea salt and ground black pepper, to taste

Directions:

Heat oil in a large skillet over medium-high. Add onion and sprouts, saute until slightly crisp and golden all over, stirring often. Season with a pinch of salt and pepper, pur vinegar and water over. Cover with a lid and steam until tender, about 5 minutes. Taste for seasoning, and serve immediately.

Serves 4 to 6 as a side dish.

To prep Brussels Sprouts:

Either buy your sprouts prepped for you or use the side of a box grater to shave them (the side that acts as a mandoline – that looks like a slot). Or, you can simply cut the sprouts thinly with a knife.

Slow Cooker Pumpkin Risotto

PumpkinRisotto

Sugar Pumpkins are at their prime, so pick one up and enjoy how amazingly tasty they can be if roasted. This risotto dish is perfect for chilly fall evenings.

PumpkinRisotto

Slow Cooker Pumpkin Risotto

Ingredients:

  • 2 Tbsp olive oil
  • 2 tsp dried crumbled sage
  • 1 Tbsp garlic, minced
  • 1 large sweet onion, chopped
  • 1½ cups arborio rice
  • 4 cups broth, hot
  • 1 prepped sugar pumpkin (see below)
  • ½ cup whole milk
  • Ground black pepper, to taste
  • Parmesan cheese, grated

Directions:

Lightly oil a slow cooker, start preheating on High, add broth.

In a medium skillet, heat oil over medium. Add onion and saute until tender, about 5 minutes. Add in sage and garlic, cook for another minute. Stir in rice and cook for a few more minutes, until rice is translucent.

Transfer rice to slow cooker, stir in. Cover and cook for about 1½ hours, checking halfway to stir.

Meanwhile, prep sugar pumpkin:

Preheat oven to 350°, line a rimmed baking sheet with parchment paper.

Scrub a small pumpkin (about 2 pounds), dry and cut in half. Scrape out seeds. Rub in 1 Tablespoon olive oil and 1 teaspoon crumbled dried sage on the halves. Season with a sprinkle of sea salt and ground black pepper.

Roast pumpkin halves, cut side up, for about 1 hour 20 minutes, until fork tender.

Let cool for a bit, then scrape out flesh. Transfer to a food processor. Run pumpkin with the whole milk until smooth.

Stir rice in cooker well, add in pumpkin and ½ cup Parmesan cheese, let heat through. Taste for seasoning and if it needs more cheese.

Serves 4 to 6.

Beet and Goat Cheese Risotto

BeetGoatCheeseRisotto

A little more unusual for risotto, the pink hue is simply gorgeous, especially if served alongside vivid green vegetables.

BeetGoatCheeseRisotto

Beet and Goat Cheese Risotto

Ingredients:

  • 3 Tbsp unsalted butter
  • 1 large sweet onion, chopped
  • 8 ounces beets (weighed without greens)
  • 1½ cups arborio rice
  • 5 cups broth
  • 8 ounces soft goat cheese

Directions:

Heat broth to a simmer, cover and keep warm. Peel beets, grate.

Heat a large deep skillet over medium, melt butter and saute onion and beets until softened. Add in rice, cook for a few minutes, until turning translucent.

Add in 1 cup broth, stirring periodically until absorbed. Repeat with remaining broth, ½ cup at a time, until rice is cooked and creamy, about 18 to 20 minutes.

Crumble goat cheese and stir in till melted and creamy. Season to taste with ground black pepper and salt, if needed.

Serves 4 to 6.

Orzo with Caramelized Onions and Cherries

CherryOliveOrzo

I was inspired to make this recipe after bringing home many, many olives from IFBC. Tangy, a bit salty when you bite into an olive and the cherries, a pop of sweetness.

CherryOliveOrzo

Orzo with Caramelized Onions and Cherries

Ingredients:

  • 1 pound orzo pasta
  • ½ cup Dried Cherries
  • ¼ cup extra virgin olive oil
  • 1 medium sweet onion, quartered and thinly sliced
  • 3 garlic cloves, minced
  • ½ cup pitted kalamata olives, thinly sliced
  • ½ cup Parmesan cheese, grated
  • ¼ cup fresh parsley, finely chopped
  • Ground black pepper, to taste

Directions:

Cover dried cherries with hot water in a bowl, let stand for 10 minutes, drain.

Bring a large pot of salted water to boil, add orzo, cook as directed. Drain in a colander with small openings, rinse quickly with cool water and shake off. Toss orzo with cherries and olives in a large bowl.

Meanwhile, heat a medium skillet over medium-high. Add oil and onions, saute for 10 minutes, tossing periodically, until golden. Add garlic, cook for two minutes.

Add onions to orzo, toss till mixed. Add in cheese, parsley and pepper, taste for salt.

Serves 4 to 6.

FTC Disclosure: 

The olives in this recipe were provided by Pearls Olives, a sponsor of IFBC 2014 in Seattle.

Garden Harvest Pasta

GardenHarvestPasta

A few weeks ago, as summer slipped away, I made this dish. With our warm fall we have been having, the produce kept coming – I finally picked my last tomatoes this week! While my sunflowers reached seed status, I’ve lost any battle I might have planned – the squirrel is happily munching them ;-)

GardenHarvestPasta

Garden Harvest Pasta

Ingredients:

  • 16 ounces rigatoni pasta
  • 3 cups brocoli florets (about 8 ounces)
  • 3 Tbsp extra virgin olive oil, divided
  • 3 small garden grown or 1 large bell pepper, seeded and chopped (about 8 ounces)
  • ½ cup sun-dried tomatoes
  • ¼ cup lemon juice
  • 2 Tbsp pure maple syrup
  • ¼ cup raw sunflower seeds, finely ground
  • 1/3 cup Parmesan cheese, grated
  • 1 crusty dinner roll

Directions:

Chop sun-dried tomatoes up, place in a bowl and cover with hot water, let soak for at least 10 minutes. Drain carefully.

Rip up dinner roll into small pieces, run through a mini food chopper until bread crumb size, mix crumbs with the Parmesan cheese and set aside.

Bring a large pot of salted water to to boil, cook pasta as directed. Reserve ½ cup of pasta cooking water, drain pasta.

Meanwhile, heat a large skillet over medium-high, add in ¼ cup water and broccoli florets. Cover and steam for 1 to 2 minutes. Take off lid, reduce heat to medium and cook off remaining water in skillet. Drizzle in 2 Tablespoons of the oil, and bell pepper. Cover and cook for 2 to 3 minutes.

Stir in the tomatoes, lemon juice, maple syrup and remaining Tablespoon of oil. Cover and let cook over medium-low for a few more minutes. Liberally grind on black pepper, add reserved pasta cooking water and pasta, toss gently to coat. Toss in sunflower seeds and half of the bread crumb mixture.

Serve with remaining bread crumbs to sprinkle on top.

Serves 4 to 6.

Artichoke and Swiss Chard Risotto

ArtichokeRisotto

Kale gets all the attention, but Swiss Chard is so much prettier, tastier and unlike Kale, you can eat all of it. Leaves and stems are equally tasty! Where Kale has a thick rib, the Chard stem is crisp, juicy and full of flavor. It is also a great winter crop for the garden!

ArtichokeRisotto
Artichoke and Swiss Chard Risotto

Ingredients:

  • 4 cups broth
  • 2 Tbsp olive oil
  • 1 large sweet onion, chopped
  • 2 cloves garlic, minced
  • ¼ tsp ground black pepper
  • 2/3 cup arborio rice
  • 1 bunch red swiss chard (see below)
  • 1 cup marinated artichoke hearts, drained and chopped (see notes)
  • ½ to 1 cup Parmesan cheese, grated

Directions:

Wash chard throughly by soaking it in a basin. Drain and repeat. Strip leaves off stems, spin dry in a salad spinner. Roughly chop and set aside. Trim stems, chop into bite size pieces.

Heat the broth in a small saucepan to boiling, then keep warm over low.

Meanwhile, heat a large deep skillet over medium, add oil and onion, saute until onion is tender. Add in garlic and pepper, cook for a minute, then add rice, cook, stirring constantly for two minutes.

Add in swiss chard leaves and stems, cook for a minute, tossing constantly.

Add in ½ cup of the hot broth to the rice, stirring constantly. Let cook over medium, until broth is absorbed. Slowly add the remaining broth in ¼ cup ladles, letting each addition to absorb into the rice before adding more, stirring with each ladleful. This takes 15 to 20 minutes. Stir in artichokes and cheese, let heat through on medium-low for a few minutes.

Serves 4.

Note:

1 cup marinated artichokes drained, is about 12 ounces in liquid. Buy your artichokes at Costco for a price saving.

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