Endive And Pear Salad

Endive And Pear Salad

It is highly recommended to eat what is in season, especially for fresh produce. I read somewhere that one of winter veggies is Belgian endive, while I am sure that I always find it in the grocery store all year long. Also, I am sure right now even more in stock. So, while grocery shopping, I noticed a nice looking Belgian endive, and came to my mind about making a salad that incorporates pear on it.

Endive And Pear Salad
While most recipes out there recommend pairing endive with nuts, but I would like a salad that is easy enough with all ingredient we have in the pantry and of course has to be dairy free. So, I use lemon for the tartness, and honey for the sweetness. As you know Belgian endive has chicory taste but it surprisingly pairs well with honey and lemon. Fresh and not too sweet but also not too salty.

Endive And Pear Salad

Serves: 2

Ingredient

  • 2 Belgian endive, trimmed, separate the leaves
  • 2 cups chopped romaine lettuce
  • 1 bartlett pear, sliced
  • 1 small shallot, sliced

For dressing

  • Juice from half lemon
  • 1 small shallot
  • 2 garlic cloves
  • 1 tbsp chopped parsley
  • 1/2 tsp salt (I use Himalayan salt)
  • 1 tsp honey
  • 2 tbsp canola oil (feel free to use any oil you like)
  • 1 tbsp water

Direction

  • In serving bowl or plate, arrange the Belgian endive, lettuce, shallot, and pear. In a blender.
  • whisk all ingredients for the salad dressing. Pour and mix the dressing over salad, garnish the salad with more parsley and serve.

By the taste, it would be perfect to pair the salad with roasted chicken or fish. But I would definitely pair this salad with summer barbeque too if there is Belgian endive available in store. I am also very sure this is one of my favorites salad and pair well with the Shrimp Skewer

Do you have your favorite Belgian endive salad recipe?

If you have a chance to try this recipe, let me know! Leave a comment and don’t forget to tag the photo #craftyforhome on Instagram, I would like to know if you like the salad as much as I do.

Bubur Ayam (Chicken Rice Porridge)

Bubur is porridge, ayam is chicken. The base ingredient is rice. So bubur ayam is Indonesian language for Chicken Rice Porridge. It is one of the staple food in Indonesia, each town has different seasoning and how to serve it, but it is the same base for the ingredient, rice and chicken.
When we were a kid, my mom usually fed us chicken porridge when we get sick too, I guess it because contain all necessary nutrient like chicken soup to help our body to fight with common cold or flu, and it sure can fill up the belly at the same time, while we were just stayed in bed waiting for that sickness gone. We also feed the baby who starts eating solid close to one-year-old with this porridge, without ingredients for garnish and condiment, it still a better choice than package store-bought baby food, but it is totally up to the parent choice for this one.
You can serve the porridge with few spoons of the yellow chicken broth or just the porridge with the other ingredients without broth. If you like all the aromatic herb like lemongrass or coriander then you will know how is the taste will be, it tastes like chicken soup with the citrus fragrant, just like any other Asian food with similar herb they use on cooking.
I use chicken thigh here because this cut has more flavor, but you definitely can use chicken breast, and you can replace water with chicken broth instead.

Chicken Rice Porridge

Bubur Ayam (Chicken Rice Porridge)

Serve: 4 portion

Ingredient
For the porridge:

  • 1 cup rice ( I use jasmine rice)
  • 6 cups water or chicken broth
  • 3 bay leaves
  • 1 stalk lemongrass
  • 1 clove garlic, chopped
  • 1 shallot, chopped
  • 1 boneless skinless chicken thigh
  • 1 tsp salt

For the yellow chicken broth:

  • 2 boneless skinless chicken thigh
  • 1 stalk lemongrass
  • 1 shallot
  • 4 cloves garlic
  • 1 tsp coriander powder
  • 1/2 tsp white pepper powder
  • 1-inch fresh ginger or 1 tsp ginger powder
  • 1-inch fresh turmeric or 1 tsp turmeric powder
  • 2 bay leaves
  • 3 lime leaves
  • 1 tsp salt
  • 1 tsp cooking oil
  • 2 and 1/2 cup water
  • enough oil for frying the cooked chicken

For garnish:

  • 2 egg
  • 1 tsp cooking oil
  • chopped fresh parsley
  • chopped fresh celery leaves
  • chopped green onion
  • fried shallot
  • Fried soybean
  • Indonesian sweet soy sauce (optional)
  • Shrimp cracker or emping belinjo ( optional)

Direction

For the porridge:

  • Rinse the rice, put it in the medium size pan, add all ingredient. Cook it over medium heat, once the rice absorbs the water, keep stirring it to prevent scorching or burn the rice. It is somewhat a labor in the kitchen, you required to stand up in front of the stove until the porridge ready, the rice will look soft and mushy, the chicken is cooked and fall apart when you stir the porridge. It is similar to rice pudding consistency. Turn the heat off and set aside.

For the yellow chicken broth:

yellow chicken broth

  • You can actually cook this at the same time as the porridge.
  • Using the pestle and mortar or blender, grind the shallot, garlic, and turmeric, or just mince it.
  • Peel the ginger skin off then bruise it with knife or spoon. Also, the same way with lemongrass, bruise it before cook will release the fragrant better while cooking.
  • In a saucepan over medium heat, put oil then add the ground (minced) shallot, garlic, turmeric. Add lemongrass, lime leaves and ginger, saute until fragrant.
  • Add chicken, coriander, white pepper, bay leaves and water, once it boils, turn the heat down, add salt and simmers the broth until the chicken cook, set aside.
  • Take the chicken out, fry the chicken until a little bit dry, then shred it.

For garnish:

porridge garnish

  • Make omelet from the two eggs, then slice it up thinly.
  • To make the fried shallot, slice the shallot then fry it until a bit brown but not burn, you can use the oil from frying the cook chicken thigh or use the different oil.
  • For shrimp cracker or emping belinjo, this is optional, as some people don’t like those things, but it definitely adds the authenticity of the food origin. Most of these can be found in any Asian grocery store. You can actually make the shrimp cracker from scratch like the recipe here or here.
  • For Indonesian sweet soy sauce, it is optional too, as some people don’t feel comfortable eating soy product due to the dietary restriction or just don’t eat soy. It is different than regular soy sauce, this one has a thicker consistency and sweet taste. Same with fried soybean, you can omit it if you preferred.

How to serve:

Chicken Rice Porridge.

  • Put the porridge on the plate or bowl, add 3 or 4 tbsp of yellow chicken broth over porridge, garnish it with shredded chicken, sliced omelet, chopped green onion, chopped celery leaves, chopped parsley, fried shallot, fried soybean. Top the porridge with sweet soy sauce if you use it. Serve it with shrimp cracker or emping belinjo.
  • If you like to add spicy kick into it, you can add a teaspoon of hot chili powder or crushed Thai chili when you serve the porridge.

In Singapore and Malaysia, I believe it called congee. In Indonesia, we can easily find rice porridge everywhere, from the people who sell it going around the town by bicycle, motorcycle, simple cart, or in a restaurant. Each town has a different name and a little bit different taste. This day, chicken rice porridge is not only for breakfast but it also for lunch or dinner. Now, I only enjoy it for dinner as it is filling and still complete meal on a bowl.

One Pan Baked Salmon With Vegetables

One pan Baked Salmon ANd vegetables

Salmon is one of the easiest ingredients to work with. Do you eat salmon a lot? We do, especially my oldest daughter, she loves to eat seafood. Instead of cooking the salmon on the stove, fry or pan searing, I like to just pop it in the oven, simple and mess-free. Bake the salmon at the same time with the vegetables also cut the cooking time, as everything will be ready at the same time. All kind of vegetables can be used here, if you like broccoli or cauliflower, that is perfect. If you like tomatoes and kale instead, that is also perfectly fine. You can add more or double up the number of vegetables you like. Less seasoning also makes the salmon and vegetables keep on its own flavor.

If you have limited time to cook on the weekdays, like me who always catching up with the kids after school schedules, this recipe is perfect. You can prepare all ingredient in the day before, keep it in the fridge in a separate container or ziploc bag for cut-up vegetable and salmon in the other container or ziploc bag. Just season it with salt and pepper while waiting for the oven preheated.

The taste of the vegetables I use here is complimented each other, what I always thought salt and pepper is enough seasoning for this. You can serve it with the potato that baked on the same pan or serve it with rice, it is a simple and complete dish in no time.

One Pan Baked Salmon With Vegetables.

One Pan Baked Salmon With Vegetables

Ingredient

  • Salmon fillets
  • 4 medium size potato
  • 1/2 medium size red onion
  • 1 zucchini
  • 1 bunch of asparagus
  • 1/2 pound of brussels sprout
  • 3 carrot
  • salt and freshly cracked black pepper
  • olive oil

Direction

  • Preheat oven to 425°F
  • Chopped all vegetables, cut off the hard part of the asparagus.
  • Put the nonstick foil on the baking sheet pan, I use foil for easy cleaning, if you preferred without it, then just lightly spray the baking sheet with cooking oil
  • Arrange all ingredient on the baking sheet, drizzle it with olive oil, sprinkle some salt and fresh cracked black pepper.
  • Bake it for 15 minutes then flip the salmon to get crispiness on the salmon skin, flip all the veggies to get a nice charred around it, bake for another 15 minutes.
  • Remove from the oven, let stand for few minutes then serve

You will love to cook the salmon this way, no more splatter oil on frying pan, no more plenty kitchen ware to clean, other than cutting board, knife and dinning ware, or maybe ask the furry baby to lick the plates clean for you…kidding… Anyway, there always no leftover if I cook this for dinner, which is good too, no extra storage container.. wait.. no? Well, leftover is good for lunch tomorrow but it seems everybody in my family like this, so it always finishes at one sitting, except my little one, still working on it.

Well, I hope you like the recipe as much as we do.

 

Pumpkin Sunflower Cookie Bars

Like everyone knows, at this time of year full of pumpkin flavor. From pie to smoothies, from sweet to savory dish, pumpkin is a great choice. I grew the pumpkin in my backyard, wasn’t big size like what I expected but still okay for the first time trying to grow it. Besides, there are still so many pumpkins available in store with all kind of different sizes. I make pumpkin puree by roasted it in the oven 400°F for 30 minutes. Scoop the soft flesh then puree it in the blender.

Pumpkin Sunflower Cookie Bars

So, instead of making a pie, here I make pumpkin cookie bars layered sunflower butter spread. It tastes nutty compliment to the pumpkin taste but nut-free.

Pumpkin Sunflower Butter Cookie Bars

Pumpkin Sunflower Cookie Bars

Ingredients

  • 1 cup butter
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 1 egg
  • 1 egg yolk
  • 1/3 cup pumpkin puree
  • 1 tbsp orange zest
  • 1 tsp cinnamon powder
  • 1/2 tsp nutmeg
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 2 cup unbleached flour
  • 1 cup sunflower butter spread
  • 1/2 cup semi-sweet chocolate chip

Direction

  • Preheat oven to 350°  F
  • Beat butter and sugar until smooth, add egg and egg yolk, beat well, add baking powder, baking soda, salt, pumpkin purée, cinnamon, and nutmeg, beat well.
  • Add flour, beat well, divide the dough in to two portions.
  • On a baking sheet layered parchment paper, spread one portion of dough.
  • Spread the sunflower butter on top of the dough.
  • Spread the other half of dough portion on top of sunflower spread.
  • Scatter the chocolate chip on top of the dough.
  • Bake for 15 to 18 minutes.
  • Leave it cool or keep in the freezer for 10 minutes  to make it easier to cut the cookie bar.

I keep it on the cookie rack by the kitchen counter top without cover, and it is even better taste in the next day, more crunchy.

Shrimp Skewer

Shrimp Skewer

This is the second shrimp recipe I share here, we love seafood. My oldest always love shrimp and fish. As any other shrimp recipe, this is one of the easiest recipes to try. You can grill it on the barbeque or roasted it in the oven. Because we have winter officially here, and I don’t want to do barbeque in the deep snow on the deck, so I roasted it in the oven. I usually use Indonesian sweet soy sauce for the recipe, but if you have soy allergy or just don’t like soy ingredient, so please omit it and use honey, molasses or coconut amino instead.

Shrimp Skewer

Ingredient

  • 1 pound shrimp
  • 1 medium size onion
  • juice of 1 lemon
  • 2 tbsp Indonesian soy sauce (optional)
  • 2 tbsp cooking oil
  • 2 cloves of garlic

Direction

  • If using the oven, or convection oven, preheat oven to 400° F.
  • Rinse the shrimp, peeled the skin off if you preferred.
  • In a blender, put onion, lemon juice, Indonesian soy sauce ( honey, molasses or coconut amino), oil and garlic. Process it until all just mixed, no need to be so smooth. Some chunks are fine.
  • In a glass bowl, marinate the shrimp with the seasoning for 10 to 15 minutes.
  • If using a bamboo skewer, put the skewer in cold water for at least 10 minutes to reduce burn during grilling or roasting.
  • Thread the shrimp, arrange the skewer on a baking sheet lined with foil if using the oven.
  • Grill it, or roast it in the oven for 15 to 20 minutes.
  • Serve it with Mango Avocado Salsa or Endive And Pear Salad or salad of your choice.

Carrot in October

Carrot in October

It is the time of the year again, harvest the last batch of carrots. My garden is in zone 3. So that is the last frost around May 23rd and the first frost is around September 12. Some years, the first frost came early, some years came a little later. This year has been a great summer, lots of sunshine, and not much snow in around the first frost.

So, I usually harvest the last batch of carrot in November, the snow and light frost actually make it sweeter. But I decided to just dig them all and will keep them in the dark cool place.

Funny shape carrot
I got a lot of carrot from my 3 ft by 4 ft garden box. I can say it would be enough until the next three month, but I shared them with my family members and friends.

Planting carrot is easy, as long as the ground is workable with plenty of compost or manure and keep the ground moist. It can grow on plant pot too if there isn’t enough space to grow it. With the number of crops we got from our raised garden box, gardening in short growing season is possible. That’s why I love free food.

Oven Baked Breaded Eggplant

Oven Baked Breaded EggplantWe don’t cook eggplant often, but this is my kid’s favorite way to enjoy eggplant. It is dairy, nut, and oil-free because it is baked instead of fried. But it still achieves the crispy goodness without sacrifice the taste. If you are fine having dairy then add parmesan cheese into the breadcrumb mixture, but even without it, still delicious. I make it into coin shape here, but you can make it into stick shape if you preferred.

Oven Baked Breaded Eggplant

Ingredient

  • 1 long purple eggplants
  • 2 eggs
  • 1 cups of breadcrumb, I use the homemade one
  • 2 tsp garlic powder
  • 2 tsp dried thyme
  • salt and pepper

Direction

  • Preheat oven 400° F.
  • Wash the eggplant and pat dry, then cut it into coin shape about 1/4 inch thickness.
  • In the medium bowl or colander, put the cut up eggplant, sprinkle with salt and pepper, let it sit for 10 minutes.
  • Whisk the eggs in one bowl, and in a separate bowl, mix the breadcrumb with garlic powder, dried thyme, and black pepper. Add salt and parmesan cheese if you prefer.
  • Dip the eggplant coin into egg then coat it with breadcrumb mixture, repeat it until all eggplant coins coated.
  • Put all eggplant coins on the baking sheet layered parchment paper.
  • Bake it for 15 minutes, flip it, bake it for another 15 minutes or until the breadcrumb is golden brown.