Asian Turkey Lettuce Wraps

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Ingredients:

1 tablespoon olive oil

1 carrot (grated)

1 zucchini (grated)

1 onion (thinly sliced)

2 tablespoons garlic (minced)

1 teaspoon ginger

1 pound ground turkey

1 tablespoon rice vinegar

1 tablespoon sesame oil

2 tablespoons soy sauce

1 pack mushrooms (~1 cup)

Micro greens

2 green onions plus more for garnishing

Lettuce

Cheese

Avocado

Salt and pepper to taste

Directions:

  1. Grate the zucchini and carrots.
  2. Sauté the onions, zucchini, carrots, ginger, and garlic together.
  3. Once the onions turn golden add the ground turkey.
  4. Mix in the rice vinegar, sesame oil, and soy sauce. Cook until the turkey is browned.
  5. Add the cup of mushrooms and continue to stir. Once the mushrooms are soft (around 4 minutes) add the green onions and micro greens.
  6. Place the mixture in the lettuce cups and add your toppings.

Veggie Spring Rolls

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Ingredients:

1 shredded carrot

1 yellow or orange bell pepper (thinly sliced)

1/2 cup sprouts

1 cup shredded cabbage

1 cucumber thinly sliced

2-3 leaves of chard

2 small radishes

12 mint leaves (one for each roll)

Rice paper

Chili flakes

Peanut Lime Sauce:

2 tablespoons creamy peanut butter

Juice of 1 lime

1 teaspoon brown rice vinegar

1 teaspoon tamari

1 teaspoon honey

Dash of chili flakes

Directions:

  1. Cut the vegetables into thin slices. Shred the carrot and cabbage.
  2. Fully immerse each piece of rice paper into warm water for 2-3 seconds. Do not over soak because the rice paper will fall apart.
  3. Once the rice paper turns soft and gelatinous place it on a plastic cutting board. I recommend a plastic surface because the paper will stick to wood.
  4. Place the veggies in the center of the rice paper. Fold over the sides then tightly roll it together.

Makes 12 rolls

I recommend eating the spring rolls fresh. They keep for a couple of days but the rice paper gets hard in the refrigerator.

Serve with your favorite dipping sauce.

 

Sweet Potato Chips and Black Bean Dip

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Here’s a healthy alternative to chips and dip. Happy Super Bowl Sunday!

Chips:

4-5 sweet potatoes

Olive oil

Salt and pepper to taste

 

Black Bean Dip:

1 cup black beans

Juice of 1 lime (plus zest)

1/4th teaspoon paprika

1/2th teaspoon garlic powder

1 tablespoon apple cider vinegar

1 teaspoon cumin

Pinch of chili flakes

Cilantro (optional)

Salt and pepper to taste

Directions:

  1. Cut the sweet potatoes into thin slices. Toss with olive oil, salt, and pepper.
  2. Roast at 400 degrees for 20-30 minutes.
  3. Blend all the black bean ingredients together. Sprinkle chili flakes and cilantro on top.

Banana Pancakes

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1 banana

1 egg

1/4th cup apple sauce

1 teaspoon cinnamon

1 teaspoon vanilla

2 tablespoons oats

1 tablespoon shredded coconut (optional)

Chocolate Banana Pancakes

Add 2 teaspoons cocoa powder and 2 teaspoons honey

Mix the ingredients together with a fork or in a blender. Fry on a pan. I like to use coconut oil. Serve with berries and maple syrup. This recipe makes 2 medium pancakes.

Almond Oat Scones

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This can be a vegan recipe if you use almond milk.

Ingredients:

2/3rd cup oats

2/3rd cup flour

2 teaspoons baking powder

1 teaspoon vanilla

1 teaspoon cinnamon

1/4th cup or 4 tablespoons butter (melted)

2 tablespoons honey or agave nectar

juice from 1 lemon

1/2 cup almond or regular milk

1/4th cup shaved almond (plus an extra teaspoon to sprinkle on top)

1/4th cup raisins (optional)

1 cup fruit (strawberries or blueberries work best)

Directions:

  1. Mix the oats, flour, and baking powder together.
  2. In a separate bowl combine the vanilla, cinnamon, butter, and sweetener. Then add the lemon and milk.
  3. Stir the two mixtures together then add the almonds and fruit. I used fresh strawberries but frozen fruit works too.
  4. Pour into a buttered baking dish.
  5. Sprinkle almonds on top then bake at 400ºF for 20-25 minutes.
  6. Enjoy with tea or coffee.

 

Apple Rose Tarts

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IMG_4310 IMG_4231IMG_4232 IMG_4265 IMG_4272 IMG_4274 IMG_4275 IMG_4285 IMG_4287 IMG_4309I followed this recipe, except I modified the glaze. These rose tarts take a bit of prep but are well worth the time. The thin slices of apple get crispy and flaky. Delicious and healthy! Thanks fmitk for sharing!

Ingredients
Dough:
  • 1 1/4 cups all-purpose flour
  • 1 teaspoon sugar
  • 1/4 tablespoon salt
  • 8 tablespoons (1 stick) cold butter
  • 3 tablespoons ice cold water

Filling (slightly modified)

  • 3-4 apples (the recipe calls for only 2 but I cut extra to practice on)
  • 1/2 cup brown sugar
  • 4-5 tablespoons butter
  • juice of 1 1/2 lemons

The recipe also calls for strawberry preserves, which I omitted.

Directions:

  1. Combine the flour, sugar, and salt. Stir in the butter and water. Mix the dough until it comes together. I used my hands. Put it in the refrigerator for at least an hour.
  2. Place cupcake/muffin holders in the baking tray.
  3. Roll the dough out and cut into small circles. The recipe suggests using the top of a mug or cup. For some of them I just molded the dough into the cupcake holder.
  4. Cut the apples into fourths then thinly slice them with the mandolin.
  5. Pour the sugar, butter, and lemon juice over the cut apples.
  6. Microwave for 1-1 1/2 minutes until the apples are moldable.
  7. Line about 10 slices in a row, slightly on top of each other. Roll the apple pieces together to form the “petal.” Place in the muffin tin.
  8. Bake at 375ºF for ~30 minutes.

Roasted Root Vegetable Galette

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Crust:

Modified Savory Tart Dough from Williams-Sonoma.

2 cups flour

½ teaspoon sugar

12 tablespoons butter

7-8 tablespoons cold water

Pinch of salt

I also added a 1/4th cup of Parmesan cheese to make it extra delicious for the holidays.

Filling:

Olive oil

½ teaspoon thyme

2 sweet potatoes

3 beets

2 turnips

2 parsnips

5-6 carrots

1/4th cup goat cheese (optional)

1 egg

Salt and pepper to taste

Glaze:

1 ½ teaspoon Dijon mustard

1 tablespoon white wine vinegar

1 tablespoon olive oil

½ teaspoon sugar

Salt and pepper to taste

This recipe requires a bit of prep but you can make the dough and glaze a day or two before. It’s a perfect winter recipe that will impress your friends and family. Not to mention it’s delicious!

Directions:

  1. Combine the flour, sugar, and salt. Stir in the butter and water. Mix the dough until it comes together. I used my hands. Put it in the refrigerator for at least an hour.
  2. Cut the vegetables into squares then toss with olive oil and thyme. Roast at 400ºF for 30-35 minutes.
  3. Roll the dough into a circle then place the vegetable mixture in the center.
  4. Mix the glaze with an egg then pour it over the vegetables.
  5. Sprinkle the goat cheese on top.
  6. Fold over the edges of the dough.
  7. Cook at 375ºF for 35-40 minutes, until the crust is golden.

2015 Food Highlights

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Here are my 2015 food highlights— well more like dessert highlights.

Happy New Year everyone!

1. Earl Grey Tiramisu from Urth Caffe (LA and OC)
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2. Churro Brown Butter Cookie Sorbet Sandwich from Churro Borough (LA)

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3. Pork Buns from Momofuku (NYC)

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4. Doughnuts from Sidecar Doughnuts (OC)

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5. (Best) Avocado Toast from Cafe Luxembourg (NYC)

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6. Caramelized Bananas from Lucca Restaurant and Bar (Sacramento)
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7. Cereal Milk soft serve with cornflakes from Milk Bar (NYC)

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8. Fried Lobster Slider from Lobster Joint (Brooklyn)
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9. Horchata Sorbet in a Chocolate Cone from Sweet Rose (LA)

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10. The “Presley” (cinnamon peanut butter french toast) from 370 Common (OC)

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Most Popular Recipes from 2015

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1. No Bake Brownies

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For the recipe click here.

2. Zesty Coconut Slaw

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For the recipe click here.

3. Vegetable Paella

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For the recipe click here.

4. Cauliflower Corn Chowder

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For the recipe click here.

5. Black Bean Quinoa Burgers
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For the recipe click here.

6. Quinoa Kielbasa Stuffed Bell PeppersIMG_1786

For the recipe click here.

Thank you everyone for the sweet comments and feedback over the past three months. I’ve really enjoyed creating Bella’s Belly and I look forward to expanding my blog in 2016. Keep a lookout for new recipes and restaurant reviews.

Chestnuts and Mushrooms

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Penne with sausage and mushrooms

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I took a hands-on cooking class at 18 Reasons last month. It is located in the Mission right next to Delores Park. They offer a variety of classes ranging from French bistro basics to Arabic bread-making . They also offer cooking classes in low-income communities. I attended the Italian cooking class with an emphasis on chestnuts and mushrooms. The focus ingredients change seasonally. Our instructor led us back to the industrial kitchen and divided us into groups of 3-5 per dish. Then she set us loose with the recipes, giving assistance only when needed. She came around and served us wine while we cooked. When the food was ready we ate together at a large table in the front room. My favorite was the penne and the chestnut mousse dessert.

This is what we attempted to make:

  • Castagne Arrosto e Bollite (a.k.a Roasted Chestnuts)
  • Black Trumpets Crostini
  • Chestnut Soup (from Preggio, Umbria)
  • Penne with sausage and mushroom
  • Mushroom flan with cheese fondue and truffles
  • Egg truffles
  • Chestnut Mousse

I have copied/pasted my favorite recipes below:

Penne with Sausage and Mushroom

2 tablespoons dried procini

2 Italian sausage links

1 small yellow onion

1 pound shiitake

2 tablespoons

olive oil

1/2 cup heavy cream

salt and pepper to taste

1 box penne

grated pecorino

Instructions:

Soak the porcini in warm water.

Remove the sausage from its casing and crumble it.

Halve the yellow onion and slice it paper thin.

Remove the stems from the mushrooms and slice the caps.

Heat the olive oil in a sauté pan. Add the onion with a generous pinch of salt.

Gently soften over medium-low heat until it picks up a light golden color, stirring often to prevent it from sticking to the bottom of the pan.

Raise the heat to high and add the crumbled sausage. Sauté for 3 to 4 minutes, until it renders some fat and begins to cook.

Strain and squeeze the porcini and chop roughly.

Add the shiitake and porcini to the sausage. The mushrooms will wilt and release moisture. Continue cooking over lively heat for about 10 minutes, stirring often.

Drop the pasta in a salted pot of boiling water and cook al dente.

While the pasta is cooking, check that the moisture has evaporated from the sauce, then add the cream.

Bring the sauce to a boil and lower the flame. The sauce will bubble slightly and in 5 to 10 minutes the cream will thicken slightly. Adjust salt and pepper.

Remove the pasta from the water with a handheld strainer and transfer it into the sauce.

Raise the heat to max and add a small ladleful of pasta cooking water. Stir and toss over the heat for 2 to 3 minutes to make sure all the ingredients are nicely amalgamated.

If the sauce looks too dry add a bit more cooking water before transferring to a warm serving platter.

Serve immediately with the grated pecorino on the side.

Chestnut Mousse

for 1 10” loaf pan

3 egg yolks
3 tablespoons sugar
1 300 grams jar chestnut cream
3 tablespoons rum
1/2 cup light corn syrup
2 teaspoons vanilla extract
1 pint chilled heavy whipping cream 1 cup bittersweet chocolate

Instructions:

Whip the yolks and sugar until they are pale and fluffy and the sugar is completely dissolved.

Place the chestnut cream in a food processor and add the corn syrup and vanilla extract. Pulse until smooth and soft. Taste for sweetness, if you would like it a little sweeter, then add some sugar.

Work the sweetened chestnut cream into the yolk and sugar until it is an even colored mixture.

Whip the cream to medium peaks and fold into the rest of the ingredients, being mindful not to deflate it.

Spoon into individual ramekins. Place in the freezer to set for about 20 minutes. In the meantime, chop the chocolate in small chips.
Serve sprinkled with hand chipped chocolate.

NOTE: if you find the sweetened chestnut cream, you can use that and scratch the corn syrup and vanilla. Also: I love serving this with cookies or little meringues.

If you’re interested, I’m happy to send you the rest of the recipes!