Category: Meal Planning

No. 556Recipe Card Posted on by — Leave a comment

Gazpacho Millet Bowl

Gazpacho Millet Bowl | Bijouxs Little Jewels

The flavors in the classic Spanish cold soup Gazpacho are inspired in my Gazpacho Millet Bowl-a bowl to love this summer from the Bijouxs Collection Membership Recipe No. 556.

SUMMER SIMPLE

The Summer heat just calls out for the cooling flavors in gazpacho soup an uncooked mixture of tomatoes, garlic, olive oil, water, vinegar, onions, cucumbers, and green peppers. Usually thickened with bread crumbs but this recipe uses the seed  millet to create a summer bowl for your table.

GAZPACHO

Gazpacho is cold soup of the Spanish cuisine, especially that of Andalusia. It is an ancient dish mentioned in Greek and Roman literature however the main ingredients of the modern version, tomatoes and green peppers, were brought to Spain from the New World only in the 16th century. Who knew?

GAZPACHO MILLET BOWL

Since Spanish cookbooks do classify gazpacho as a salad, this bowl is a perfect spot-on recipe. Tomatoes, cucumbers, bell peppers, along with a tomato flavor-infused millet make up the salad. Adding tomato paste to the millet cooking water amps up the flavor. I enjoy using grain-free products such as Millet and cooking the millet in the microwave is inspired from Alton Brown’s recipe.

Gazpacho Millet Bowl | Bijouxs Little Jewels

Gazpacho Millet Bowl No. 556 in the Collection Membership. Join to receive full access to all 556 recipes.

 

No. 555 Posted on by — Leave a comment

Taking Time 2024

Taking Time | Bijouxs Little Jewels

 

TAKING TIME

Every so often, everyone needs to take a break – a little time to stop and smell the flowers.

I look forward to returning to the Bijouxs Kitchen | Studio within the next few weeks filled with newly inspired little jewels from the kitchen. I hope you will explore the over 500+ little jewel recipes currently here at the Bijouxs website.

Thank you for your support of Bijouxs and I look forward to being back in the studio, cooking, photographing and sharing the little jewels, from my kitchen to yours.

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. 553Recipe Card Posted on by — Leave a comment

Dishoom’s Gunpowder Potatoes

Dishoom's Gunpowder Potatoes| Bijouxs Little Jewels

You got me with the Masala Chai. The Indian recipes found in Dishoom: From Bombay with Love are amazing. I have been dabbling with Indian cuisine for years but this book’s Gunpowder Potatoes are worth the read. Armchair traveling from Bombay with Love is a Little Jewel from the Kitchen.

BOMBAY CUISINE

Indian cuisine is soo so much more than just curry. I like to bring you the best recipes from all cuisines to the website, cook’s love to learn and share.

The recipes in From Bombay with Love are from Mumbai and are dishes that are traditionally found in that region. Learning to cook the world’s cuisines is a challenge, however the flavors are well worth it. Dishoom’s Gunpowder Potatoes are a prime example of complex spices and flavors that really make humble new potatoes sing. This is also a good entry point into Bombay cooking, The potatoes make a unique &  flavorful side to accompany an entree.

Dishoom's Gunpowder Potatoes | Bijouxs Litle Jewels

GUNPOWDER POTATOES

Flavors building on flavors is the key to these potatoes. Toast and grind the trio of spices to release the oils and scents from the spices.
Simply steamed small new potatoes are then broiled to achieve a crispy golden crust. The tender potatoes are cut into craggy pieces using a large metal spoon. These rough edges absorb all the favor goodness.

Next the rest of the ingredients including the melted butter with onions, cilantro, lime and chili, are tossed with the bowl of hot potatoes. Optional is Kebab Masala, a unique Indian spice blend, I do recommend adding it, it adds another depth of flavor (found on Amazon of course).

Dishoom's Gunpowder Potatoes | Bijouxs Litle Jewels

 

From Bombay with Love – Little Jewels from the Dishoom Kitchen.

 

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.

Still Hungry?