Category: Entree

No. 554Recipe Card Posted on by — Leave a comment

Sorghum Kale Chickpea & Olive Salad

Sorghum Kale Chickpea & Olive Salad

Do we really need another kale salad? Yes, another kale salad only lighter and with complex flavors. This is a great simple weekday lunch salad that will serve you well all during your work week. Sorghum Kale Chickpea and Olive Salad – No. 554 new in the Recipe Membership Collection.

KALE SALADS

It seems that Kale had its moment. Kale salads were everywhere. Now a softer, less kale assertive version emerges in this recipe. The strong green aspect of kale is softened by a fine chop, creamy chickpeas, Castelvetrano olives and salty feta. Other kale favorites include Dr. Weil’s Kale Salad from Tru Foods Kitchen and of course my Winter Caesar Salad.

Sorghum Kale Chickpea and Olive Salad | Bijouxs Little Jewels

SORGHUM

This salad goes grain and gluten-free with Sorghum, a great substitute for couscous. You cook sorghum much like any grain, and it can be made quickly in the Instant Pot. It is an ancient grain also packed with fiber and protein. You see it many times in American Southern recipes often used as Sorghum Molasses.

EXTRAS

The pickled onions are worth the effort to top the salad. Buy ready to go or make your own, it is very easy, there are many recipes out there.
Using a sheep’s milk feta adds the salty bite to the salad.

Sorghum Kale Chickpea and Olive Salad | Bijouxs Little Jewels

 

 

No. 552Recipe Card Posted on by — Leave a comment

Paley’s Place Sausage & Mushroom Ragú

Paley’s Place Sausage & Mushroom Ragú | Bijouxs Little Jewels

The Pacific Northwest Paley’s Place , a recipe and cookbook that are both little jewels- Paley’s Place Sausage & Mushroom Ragú-No.552 The Recipe Collection

PALEY’S PLACE

After 26 years the Portland iconic restaurant closed in 2021. Left behind is a classic cookbook filled with recipes from Vitaly and Kimberly Paley. I have a million cookbooks but this one is special and filled with recipes and stores from the beautiful Pacific Northwest. It looks like a happy place no doubt. I found  my copy on Amazon.

Paley’s Place Sausage & Mushroom Ragú | Bijouxs Little Jewels

PALEY’S PLACE PORK RAGU

This recipe caught my eye. The spices in the sauce as very similar to my Baked Ziti with Sausage. A very memorable recipe from my No. 1 Family and Friends Cookbook.  Cinnamon is the spice that adds the ‘can’t put my finger on it” it’s delicious but what is it? 

The thinking comes from chef Vitaly Paley and unexpected flavors from his visit to Istanbul with his Turkish wife. He was able to infuse things from eastern Mediterranean, and Ottoman Empire flavors. There is so much to learn from the world cuisines, which is what keeps me cooking, always learning.

In his book, he shares his spice blend for making the pork sausage, which is quite simple and worth taking a look at. This recipe via 177MilkStreet uses bulk Italian Sweet Sausage as a short cut. I used the short cut however, I included a dash of paprika, ground fennel and ground star anise, which are the spices he used for his sausage recipe. The sauce is light but packed with flavor the perfect pair with a wide pasta such as Pappardelle.

Paley’s Place Sausage & Mushroom Ragú | Bijouxs Little Jewels

Cookbooks become the vessel to store all our food memories Little Jewels from the Kitchen.

No. 548Recipe Card Posted on by — Leave a comment

Poached Chicken and Mushroom Bowl

Poached Chicken and Mushroom Bowl | Bijouxs Little Jewels

A recipe of simple comfort for trying times. Poached Chicken and Mushroom Bowl is a fresh and healthy bowl, another Little Jewel from the Bijouxs Kitchen Recipe Collection.

POACHED CHICKEN SOUP

Soups feel both cleansing and comforting. A warm bowl that makes the meal, with perhaps a glass of wine?
This soup starts with a chicken in a pot, nothing fancy. Added to flavor the broth are fresh ginger, onion, garlic and carrot –all are left unpeeled and cooked along with the chicken. In about an hour you have delicately poached chicken and a clear and flavorful broth for the soup and more.

COMFORT BOWL

After removing and shredding the chicken, add it back briefly in the stock, in which you have cooked the mushrooms and scallions. The soup is now created. Prepare your serving bowl by placing a scoop of cooked brown rice, top with shredded chicken. Next add the hot stock along with the mushrooms and green onions.

oached Chicken and Mushrooms Bowl | Bijouxs Little Jewels

Add a tablespoon or so of Bragg Liquid Aminos if you want a bit more umami flavor to the soup. Voilà, Poached Chicken and Mushroom Bowl is served.

 

No. 546Recipe Card Posted on by — Leave a comment

Creamy Asparagus Avocado Soup

 

Creamy Asparagus Avocado Soup | Bijouxs Little Jewels

Simple soups–comfort in a bowl at lunch or dinner, always a little jewel.

SIMPLE SOUPS

The beauty of this soup are the fresh green vegetables blended with avocado into a nourishing bowl of rich, green soup. I have been making simple puréed soups for years. The basic technique is to short cook the vegetables, along with some herbs, add a generous amount of stock and simmer. Once the vegetables are tender allow the soup to cool and puree in the blender. Voila, soup is served.

Creamy Asparagus Avocado Soup |Bijouxs Little Jewels

RECIPE COLLECTION

Here are 5 simple soup recipes from my Recipe Collection Membership, they include Celery & Almond Soup, Spinach & Basil Soup, Spicy Thai Carrot, Potato Leek, and Balthazar Creamy Mushroom Soup. With over 500+ recipes to choose from by joining the Collection Membership it’s a great value to add your everyday cooking. Bijouxs Little Jewels from the Kitchen thanks you.

No. 544Recipe Card Posted on by — Leave a comment

Raw Asparagus, Walnut, Lemon & Romano Cheese Salad

Raw Asparagus, Walnut, Lemon & Romano Cheese Salad | Bijouxs Little Jewels

Raw salads are high on my list of favorite salads. Here’s my take on a raw asparagus salad that makes the most of Spring.

CHOPPED SALADS

Chopped salads are a classic in the culinary world. Think of the all-time classic the La Scala Chopped Salad. I used to swing by the La Scala Boutique, and grab the famous chopped salad after visiting the design center. Almost any salad can become a chopped salad. I frequently chop my salads for ease of eating. I loved the Raw Asparagus Salad with Breadcrumbs, Walnuts, and Mint from Joseph McFadden, A New Way with Vegetables. Beautiful. Every chef sees different things in every recipe. I saw a chance to turn this into a chopped salad, call me crazy. This salad is anchored by the very small and thin slices of raw asparagus. Toasted walnuts and bread crumbs add some crunch along with fresh mint leaves.

Raw Asparagus, Walnut, Lemon & Romano Cheese Salad | Bijouxs Little Jewels

 

PRESERVED LEMON PASTE

Lemon is the key addition to the salad, as both fresh juice and preserved lemon paste. When combined in the salad along with the olive oil, a bright somewhat acidic dressing is created. It adds the punch to the salad to counter the bread crumbs and walnuts. Start small when adding the lemon paste, it can be quite strong for some. I like to make my own Preserved Lemon Spread using some of my on hand preserved lemons always in the fridge. (see recipe)

Raw Asparagus, Walnut, Lemon & Romano Cheese Salad | Bijouxs Little Jewels

SPRING SALADS

Every chance I get I add another Spring salad to the Collection. Current favorites are Farmer’s Market Sunny Salad, Victory Garden Salad, Yoga Pants Salad, On-Hand Panzanella and my Market Basket Summer Salad for just a few. Please enjoy these and of course the Raw Asparagus, Walnut, Lemon & Romano Cheese Salad  No. 544 from the Membership Collection.

 

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