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Tag Archive: vegetables

Gnocchi with Summer Vegetables

July 25, 2016 Print this page

If I were a food, I’d be gnocchi: a happy potato dumpling! 🙂 While the gnocchi takes some time to prepare, the result is so worth it: fresh, chewy, slightly doughy pasta with fresh notes of basil, the sweetness of corn, and umami zing of roasted tomatoes and zucchini.

Inspired by this recipe

Ingredients

Prep Time 1 hr
Cooking Time 1 hr
Total Time 2 hr
Yield 4-5 servings

For the gnocchi:

2 lb starchy baking potatoes (about 2 large baking potatoes)

1 egg

1 teaspoon of salt

1/4 teaspoon of pepper

1/4 teaspoon of ground nutmeg

1/4 cup of grated parmesan cheese

1 1/2 cups of all-purpose flour, plus more for dusting

For the vegetables:

2 lb cherry tomatoes, halved

2 cloves of garlic, smashed

2 large zucchinis or summer squashes, halved and sliced into half moons

1 head of basil, leaves finely slivered

2 cups of fire-roasted corn or 2 ears of grilled corn, kernels separated

1/4 cup of olive oil, divided, plus more to taste

2 teaspoons of salt, divided

1/2 cup of shredded parmesan cheese (optional)

Directions

For the gnocchi:

Preheat the oven to 400 degrees. Place the potatoes directly on the oven rack and bake until tender, about 35 to 40 minutes.

Let the potatoes cool for just a few minutes upon removing from the oven, then peel off the skin and discard.

Using a ricer, food mill, or box grater, process the potatoes. Dust a clean workspace with plenty of flour and spread the riced/grated potatoes in a thin, even layer atop the flour. Let cool.

Meanwhile, beat together the egg, 1 teaspoon of salt, pepper, and nutmeg in a small bowl. Once the potatoes are cool, form them into a mound and make a small hole in the center. Pour the egg mixture into the hole and, using a large fork or your hands, incorporate the egg into the potato.

Pour flour in, 1/2 cup at a time, until a slightly sticky dough begins to form. (I highly recommend using a dough scraper to incorporate all of the flour!) Towards the end, add the 1/4 cup of cheese. If you feel the dough is too sticky, add more flour — but don’t go overboard!

Remove the dough ball and re-dust the workspace with plenty of flour. Using a sharp knife or dough scraper, cut the dough ball into six equal pieces. Roll each piece into a ball, then roll the ball into a log about 1/2 inch wide. Cut the log into 1 inch long rectangles.

Gently roll and squish each rectangle so it’s a decent-looking dumpling. A lot of people roll the gnocchi against a fork to create ridges, but that’s too fussy for me, so I just leave them as is. It saves time in an already labor-intensive recipe.

Repeat the process with the remaining dough balls. Line two large baking sheets with parchment paper and place the gnocchi atop them until you’re ready to boil them.

For the veggies:

Preheat the oven to 400 degrees. Grease two large baking sheets with olive oil. On one sheet, toss the tomatoes with the garlic, 2 tablespoons of olive oil, and 1 teaspoon of salt. On the other sheet, toss the zucchini half moons with the other 2 tablespoons of olive oil and 1 teaspoon of salt. Roast both in the oven until the zucchini is golden-brown and the tomatoes begin to bristle, about 25 to 30 minutes. Set aside.

To assemble:

Bring a large pot of salted water to a boil. Add the gnocchi, 1/4 of the batch at a time, and remove from the pot with a slotted spoon when each dumpling floats to the top. Place the cooked gnocchi in a large bowl.

Once all of the gnocchi have finished cooking, add the roasted vegetables, corn, cheese, basil, and a little drizzle of olive oil to taste. Toss together and add a little salt and/or pepper, if necessary. Serve immediately.


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Roasted Tomato, Pepper + Garlic Soup

October 13, 2015 Leave your thoughts Print this page

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Hi everyone! So it’s t-minus three weeks until my early decision application is submitted (!!!) and boy, am I ready to be done with high school. Keeping my fingers crossed that I’ll be receiving a big green “ACCEPTED!” when December rolls around! To those of you out there reading this, please send good energy my way…

…and I in turn will send good soup your way. Good trade, right??? 🙂

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Now that the weather is growing cooler, we’re starting to move into soup season. That’s a good move, in my opinion: I love me a good bowl of warm, comforting soup.

Since we’re in the early days of fall, late summer produce like tomatoes and peppers are still available at the farmer’s market. They won’t be here for very much longer, so I thought I should make a soup to honor the last of this season’s nightshades.

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This soup is stupidly simple to put together…but there’s so much flavor it’s unbelievable! It’s all in the ingredients, folks: you really can’t go wrong if you prepare fresh vegetables and fruits in just the right way so their individual flavors sing.

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This really is so easy a kitchen novice could do it. All you do is slice up the tomatoes and peppers…

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…roast them in the oven with some garlic, put them in the blender, and cook on the stove to thicken.

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*Drool*

Print this page

Roasted Tomato, Pepper, and Garlic Soup

Ingredients

Prep Time 15 min
Cooking Time 1 hr
Total Time 1 hr 15 min
Yield 8-10 servings

2 pounds of mixed tomatoes, halved or quartered if on the larger side

4 large bell peppers, sliced into big pieces

1 head of garlic, outer skin removed

1 teaspoon of sea salt

4 tablespoons of olive oil

1-2 teaspoons of unrefined cane sugar (optional)

Pinch of cayenne pepper (optional)

Directions

Preheat the oven to 400 degrees. Lightly grease two large baking sheets with olive oil and set aside.

Divide the halved and quartered tomatoes and peppers evenly between the two baking sheets. Drizzle each with 1 1/2 tablespoons of olive oil and sprinkle liberally with sea salt. Toss to coat and put in the oven.

Put the head of garlic on a piece of aluminum foil and drizzle it with the remaining tablespoon of olive oil. Wrap it up into a little bundle and put it in the oven, too.

Roast the tomatoes and peppers in the oven until soft and beginning to brown, about 25 to 30 minutes. Once soft, remove the garlic from the oven, too.

When the vegetables have cooled off a bit, transfer the tomatoes and peppers to a large blender. Squeeze the roasted garlic out of its skin and put it in there too. Pour in the salt and add a dash of cayenne, then puree until completely smooth.

Dump the contents of the blender into a large pot or dutch oven. Bring it to a boil then reduce the heat to low and cook for 30 minutes. Taste and add a bit of sugar, if necessary. If the soup seems incredibly thick, pour in up to 1 cup of vegetable broth or water.

Serve hot.


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For now, peace out, Girl Scouts. I’ll just be here, thinking of my future college days and hoping this dream becomes a reality very, very soon…


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Roasted Tomato, Pepper, and Garlic Soup

October 11, 2015 Print this page

Have you ever tried roasting tomatoes before? If you haven’t (or even if you have), you HAVE to give this soup a try. Rich and filling, it’s filled with hearty flavors that make a perfect late summer or early fall meal. Serve with some homemade crusty sourdough bread if you’re into that kind of thing.

Ingredients

Prep Time 15 min
Cooking Time 1 hr
Total Time 1 hr 15 min
Yield 8-10 servings

2 pounds of mixed tomatoes, halved or quartered if on the larger side

4 large bell peppers, sliced into big pieces

1 head of garlic, outer skin removed

1 teaspoon of sea salt

4 tablespoons of olive oil

1-2 teaspoons of unrefined cane sugar (optional)

Pinch of cayenne pepper (optional)

Directions

Preheat the oven to 400 degrees. Lightly grease two large baking sheets with olive oil and set aside.

Divide the halved and quartered tomatoes and peppers evenly between the two baking sheets. Drizzle each with 1 1/2 tablespoons of olive oil and sprinkle liberally with sea salt. Toss to coat and put in the oven.

Put the head of garlic on a piece of aluminum foil and drizzle it with the remaining tablespoon of olive oil. Wrap it up into a little bundle and put it in the oven, too.

Roast the tomatoes and peppers in the oven until soft and beginning to brown, about 25 to 30 minutes. Once soft, remove the garlic from the oven, too.

When the vegetables have cooled off a bit, transfer the tomatoes and peppers to a large blender. Squeeze the roasted garlic out of its skin and put it in there too. Pour in the salt and add a dash of cayenne, then puree until completely smooth.

Dump the contents of the blender into a large pot or dutch oven. Bring it to a boil then reduce the heat to low and cook for 30 minutes. Taste and add a bit of sugar, if necessary. If the soup seems incredibly thick, pour in up to 1 cup of vegetable broth or water.

Serve hot.


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Roasted Pork and Pineapple Red Curry

September 5, 2015 Leave your thoughts Print this page

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So I’m a senior in high school. A SENIOR?! HUH?! It feels like just yesterday I was a pipsqueak freshman posting on yestoyummy.tumblr.com (my prehistoric blog), getting excited about not being the youngest in the school anymore. And now I’m the oldest and I drive myself to school and I’m applying to college and what how did this all happen again?!

Back in eighth and ninth grade, I used to think that I wouldn’t change in high school. And while my favorite color is still the same (purple) and I still want to study the same thing (health in the context of food and nutrition), I’ve realized lately that I’ve actually changed…a lot.

I see the world in a different way: more calmly, more graciously, more like a centered adult as opposed to an anxious teenager. My best friends now aren’t the exact same crew I rolled with at age fourteen. I have new passions, like yoga, and I’m starting to think I might want to double major in English because I love to write. I spent a month in a foreign country with someone I’ve never met before, worked on a farm for a summer, survived and loved AP Chemistry, got a stuffed jackalope (actually two), recited my first slam poem, went on my first road trip alone…

Gosh, I know I’m still Abby in there, but I do feel different. And that’s only natural.

Everyone keeps telling me that life keeps on going faster and faster from here. That’s a little terrifying but also exciting I suppose. Honestly, I’m trying to hold onto the present moment before it all slips between my fingers and I’m walking across a field with a diploma in my hand.

Curry anyone?

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I think curry is the perfect savor-the-moment food. Yes, it takes a while to prepare, but when you sit down to eat it, you truly enjoy the complexity of all of those flavors you so carefully put together.

I was inspired to make this by a Thai restaurant near my house where my good friend Chloe and I frequent when we get the chance. They have this AMAZING curry with crispy duck and pineapple, and it’s super spicy and finger-licking delicious.

To put my own spin on our usual favorite, I decided to use pork shoulder, which has a nice balance between meat and fat to keep it flavorful without biting into pure grease. I also boiled the meat to make it as tender as possible, then roasted it for a bonus crunch. The pork alone is insanely good, but in the curry it’s the BOMB.

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I’m warning you now: there are a LOT of ingredients in the curry, but really, it’s not too difficult to make. Basically all you’re doing is throwing a bunch of stuff in a pot. I think you can do that.

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I also fell in love with cilantro for some reason this summer so I put a boatload of the green stuff in my personal curry. If you aren’t a fan, feel free to scale it back or remove it altogether. I won’t judge you. Promise.

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Get ready to have your tastebuds blown out of the water.

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Print this page

Roasted Pork and Pineapple Red Curry

Ingredients

Prep Time 15 min
Cooking Time 2 hr 15 min
Total Time 2 hr 30 min
Yield 6-8 servings

3 lb of boneless pork shoulder, cut into approx 1 1/2-inch cubes

4 cloves of garlic (whole) + 2 cloves of garlic, crushed

1 tablespoon of salt + more to taste

1-2 tablespoons of coconut oil

2 red onions, chopped roughly

8 ounces of mushrooms, sliced

2 bell peppers, seeded and chopped roughly

1 large tomato, chopped roughly

1 cup of pineapple chunks (or more if you’d like)

2 teaspoons of ginger, minced

3-4 tablespoons of red curry paste

1 tablespoon of honey

2 tablespoons of tomato paste

1 14-ounce can of full-fat coconut milk

1 cup of water or broth

1/2-1 cup of cilantro, roughly chopped (I love cilantro so I put a bunch in)

Directions

Put the pork cubes in a huge pot and add the whole garlic cloves, tablespoon of salt, and a whole bunch of water. Bring everything to a boil and then reduce to a simmer, and let the pork cook until fork-tender, abut an hour and a half.

Once the pork is tender, remove it from the pot and pat it dry with paper towels. Preheat the oven to 425 degrees and lightly grease a baking sheet. Place the pork cubes on the baking sheet, sprinkle them with salt, and roast until crispy, about 15 to 20 minutes. Set aside.

Heat up the coconut oil in a large, deep pot over medium heat. Add the red onions and saute until beginning to become translucent, about 5 minutes, then add the mushrooms and peppers and saute for 3 minutes longer. Add the chopped tomato and pineapple and cook for another minute.

Scoop in the crushed garlic, minced ginger, red curry paste, honey, and tomato paste and stir well to completely cover the vegetables and pineapple. Sprinkle with salt and add the coconut milk and water and bring to a boil.

Once bubbling, reduce the heat to low, add the roasted pork chunks, and cover the pot with a lid. Cook until the sauce thickens slightly, about 15 to 20 minutes, then taste and add more salt/honey/curry paste as necessary. Right before eating, stir in the cilantro and garnish the top with some extra leaves. Serve hot over rice.


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What is your favorite spicy food? Leave me a comment here or on Facebook and let me know! 🙂


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Roasted Pork and Pineapple Red Curry

September 5, 2015 Print this page

Want a spicy, vibrant dish to impress your friends and family? Look no further than this delicious curry. Yes, the ingredient list is long but it is SO worth it. Serve over brown or jasmine rice for a truly awesome meal.

Ingredients

Prep Time 15 min
Cooking Time 2 hr 15 min
Total Time 2 hr 30 min
Yield 6-8 servings

3 lb of boneless pork shoulder, cut into approx 1 1/2-inch cubes

4 cloves of garlic (whole) + 2 cloves of garlic, crushed

1 tablespoon of salt + more to taste

1-2 tablespoons of coconut oil

2 red onions, chopped roughly

8 ounces of mushrooms, sliced

2 bell peppers, seeded and chopped roughly

1 large tomato, chopped roughly

1 cup of pineapple chunks (or more if you’d like)

2 teaspoons of ginger, minced

3-4 tablespoons of red curry paste

1 tablespoon of honey

2 tablespoons of tomato paste

1 14-ounce can of full-fat coconut milk

1 cup of water or broth

1/2-1 cup of cilantro, roughly chopped (I love cilantro so I put a bunch in)

Directions

Put the pork cubes in a huge pot and add the whole garlic cloves, tablespoon of salt, and a whole bunch of water. Bring everything to a boil and then reduce to a simmer, and let the pork cook until fork-tender, abut an hour and a half.

Once the pork is tender, remove it from the pot and pat it dry with paper towels. Preheat the oven to 425 degrees and lightly grease a baking sheet. Place the pork cubes on the baking sheet, sprinkle them with salt, and roast until crispy, about 15 to 20 minutes. Set aside.

Heat up the coconut oil in a large, deep pot over medium heat. Add the red onions and saute until beginning to become translucent, about 5 minutes, then add the mushrooms and peppers and saute for 3 minutes longer. Add the chopped tomato and pineapple and cook for another minute.

Scoop in the crushed garlic, minced ginger, red curry paste, honey, and tomato paste and stir well to completely cover the vegetables and pineapple. Sprinkle with salt and add the coconut milk and water and bring to a boil.

Once bubbling, reduce the heat to low, add the roasted pork chunks, and cover the pot with a lid. Cook until the sauce thickens slightly, about 15 to 20 minutes, then taste and add more salt/honey/curry paste as necessary. Right before eating, stir in the cilantro and garnish the top with some extra leaves. Serve hot over rice.


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