Category: Vegetarian

No. 623Recipe Card Posted on by — Leave a comment

Giant Beans with Tomatoes & Herbs

GIANT BEANS WITH TOMATOES AND HERBS | Bijouxs Little Jewels

Grab a little wintery comfort with a bowl of GIANT BEANS WITH TOMATOES AND HERBS a simple oven bake bursting with flavor-no boring beans here.
From my Collection Membership to you.

GIGANTE BEANS

Beans pictured here are giant lima beans, which are easy to procure online. The orginal recipe from Andrea Gentl uses a bean called “fasolia gigantes,” which are large white beans used in Greek cuisine, many times in the dish referred to as ‘Gigantes plaki’, which is very similar to this recipe. The Greek beans are available online. This dish is often served as a main course and best of all it is vegan-friendly. *One thing to note is that the beans need to be soaked overnight in lots of fresh water prior to cooking. Do not be tempted to peel off the skins, this will cause the beans to split and become mushy.

TOMATOES AND HERBS

The prepped beans* are baked in an herb-based fresh tomato sauce with oregano, thyme, bay leaf and fresh rosemary. Bake them in a 350° large covered casserole until tender for 2-3 hours, adding extra water as needed. My beans took the full 3 hours and required extra water, but time will depend on the size of your beans.

GIANT BEANS WITH TOMATOES AND HERBS | Bijouxs Little Jewels

GREEK COOKING

This particular recipe originates from a port town on Serifos, although this bean dish is served in many part of Greece. It appears as the term “plaki” pronounced Plah-KEE, refers to a Greek cooking method where the food is baked or roasted with plenty of tomatoes, veggies, and extra virgin olive oil, just as these beans are prepared.

HEALTHY DINNER

This bean dish is healthy, tasty and very satisfying. Serve with lots of extra Greek olive oil and a dense bread with a crisp crust, perfect to mop up the sauces. Simply Beautiful Food from Greece for the home kitchen.

 

No. 620Recipe Card Posted on by — Leave a comment

The Market Gardener’s Zucchini and Curry Soup

The Market Gardener’s Zucchini and Curry Soup | Bijouxs Little Jewels

My-go to soup in chilly weather, the classic Market Gardener’s Zucchini and Curry Soup. Recipe No. 620 in the Membership Collection.

THE PARIS COOKBOOK

This classic cookbook by Patricia Wells is one I go back to soooo.. many times for recipes, and the star for me is The Market Gardener’s Zucchini and Curry Soup. Another one to mark is “Les Allobrroge’s Braised Lamb Shanks with Garlic” -the four spice rub is amazing. “Slow-Roasted Salmon with Sorrel Sauce” is also a winner-a cookbook worth owning. I know Fall is on its way when my Hydrangea begins to loose its oak shaped leaves.

The Market Gardener’s Zucchini and Curry Soup | Bijouxs Little Jewels

SIMPLE SOUP

This zucchini soup is simple, and a quick cook in the kitchen. You can vary the amount of curry, as Patricia notes, I do go for the full tablespoon of curry in my soup. The soup freezes well and is to have a great on-hand.

 

 

No. 619Recipe Card Posted on by — Leave a comment

LA Hippie Nachos

LA Hippie Nachos| Bijouxs Little Jewels

These nachos are special, they are LA Hippie Nachos. Lots of little nudges make regular nachos special, Hippie Nachos No 619 from Bijouxs Little Jewels Collection.

HIPPIE NACHOS

So, what are Hippie Nachos you say? I came across this recipe online here, and had to make them. They really are such a step-up from standard nachos, yet remain true to the classic.

THE RECIPE

Who does not love nachos?? I have made them many ways over the years but discovered Hippie Nachos a recipe from artist Louesa Robuck. I met Louesa right after I moved to Ventura, a chance encounter and a friend and I went out to view her Monotype paintings in her studio. That was how the connection began. Her beautiful book Foraged Flora had just come out and she gifted me a copy! So, over the years I have attended her work shops Punk Ikebana, it was great. She truly is a talent.

ALL ABOUT THE BEANS

I think the key to this recipe is the amping-up of seasoning of the refried beans that make these nachos so special. Do not skip this step in the recipe. It’s an easy fix and really makes a difference. Once you prepare the beans you can assemble the nachos and broil to cheesy brown delights. The Have’a Corn Chips are also special, available in many markets.  

LA Hippie Nachos | Bijouxs Little Jewels

 

Serve the nachos right out of the skillet while still warm.

No. 612Recipe Card Posted on by — Leave a comment

Bijouxs Basics: Marinated Roasted Red Peppers

Marinated Roasted Red Peppers | Bijouxs Little Jewels

Back to the Basics, Bijouxs Basics that is, here today with these perfectly roasted and charred peppers that are bathed in a marinade of olive oil and herbs and so versatile-Bijouxs No. 611 from the Membership Collection.

BIJOUXS BASICS

Here in the Bijouxs Kitchen I have a collection of basics, these I use over and over and are often the building blocks of many meals. Bijouxs Basics: 15-Minute Arrabiata Sauce, Bijouxs Basics: Everything Butter, Bijouxs Basics: Frijoles de la Olla (Beans in a Pot), and Bijouxs Basics: Pineapple Upside-Down Cake to name a few. Just type ‘basics’ in the search bar for all my recipes.

Marinated Roasted Red Peppers is the newest Bijouxs Basics in the Collection. They are so versatile.
Use them as a savory side, add crusty bread for a simple appetizer, toss them into an omlette or fritatta. The wonderful marinade can be used as the base for a salad using the peppers-the ideas are endless.

Bijouxs Basics: Marinated Roasted Red Peppers

ROASTED RED PEPPERS

Bijouxs Basics: Marinated Roasted Red Peppers

A super easy fix. Just place the whole peppers in a 450 degree oven and roast on a pan for about 40 minutes, turning occastionally for an even char. Remove the peppers while hot and close in a plastic bag. After 30 minutes when cool enough to handle, gently peel off the skin. Top the peppers with herb oil mixture. Allow to marinate for 30 minutes. Cover and store in refrigerator if not using right away. NOTE: the olive oil will solidify in refrigerator, just remove for a few minutes before serving.

Bijouxs Basics: Marinated Roasted Red Peppers
Serve with crusty toasted baquette for dipping also add a round of creamy goat cheese. You got this!

 

No. 606Recipe Card Posted on by — Leave a comment

Wild Mushroom Risotto

Wild Mushroom Risotto | Bijouxs Little Jewels

Where the wild things are…Wild Mushroom Risotto. Gorgeously rich with the flavors of the earth paired with the creamy comfort of Italian risotto. Little Jewel Recipe #606 from the Collection Membership-join the Collection here.

WILD MUSHROOMS

Well, not really wild, but cultivated species of the ever elusive mushroom. Pictured here are a collection from Santa Barbara farmers market, these will create a bellissimo risotto.

Wild Mushroom Risotto | Bijouxs Little Jewels

RISOTTO

If you have some fears about making risotto, fear not! It is an easy, creamy, comforting Italian dish you will make again and again. After all, it’s just rice.

There are many recipes to prepare risotto, too many to count, but Wild Mushroom Risotto is one you will want to collect. This recipe is easy, in that the mushrooms and risotto are sautéed together, keeping things simple.

This risotto keeps the mushrooms the same size as the risotto to create an even texture. Make sure you do not overcook the rice, keep a soft toothsome chew. It is ready when you can drag the spoon across the pan bottom and a trail remains. Remember the rice will continue to cook after you remove it from the heat.

I served the risotto in my favorite bowl handmade by a friend back home when I lived in Pasadena, great memories! Cheers.

 

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