Prep Time:15mins Cook Time:40mins Total Time: 55mins
WHAT IS CURRY POWDER?
Since curry powder is responsible for all of the seasoning in the bowls, let’s take a minute to chat about it. If you’ve never had curry powder, it’s a warm blend of spices that are pre-ground and blended to mimic the fresh spices used in Indian cuisine. This blend usually includes cumin, turmeric, coriander, and other spices. Every curry powder blend is unique, so you may need to experiment with different brands or recipes to find one that suits your palate. If you’d like to try making your own curry powder, try this recipe for homemade curry powder from Spice it Upp.
ADD MORE TO YOUR CURRY ROASTED VEGETABLE BOWLS
I kept my curry roasted vegetable bowls simple because I like simplicity, but you can add more to make them a little more fancy, if you’d like. I think a light sprinkle of raisins would add an incredible pop of sweetness to contrast the savory curry powder and tahini dressing.
Slivered almonds would offer an amazing crunch to these bowls without competing with the already strong flavors.
If you want to add some meat, rotisserie chicken would be great, as would some Yogurt Marinated Chicken.
SWAP OUT THE VEGETABLES OR GRAINS
This recipe is super flexible. You can swap out the vegetables for anything you like. Try broccoli, sweet potatoes, asparagus, sweet bell peppers, Brussels sprouts, or whatever vegetable you like.
The same goes for the “bed” for these bowls. If you don’t like brown rice you can swap it out with white rice, couscous, quinoa, your favorite grain, or even salad greens.
HOW LONG DO THE LEFTOVERS LAST?
Simple bowl meals like this hold up in the refrigerator for about four days, with the dressing kept on the side. Your mileage may vary depending on the freshness of your ingredients and the conditions within your fridge. I’ll link my favorite meal prep containers for meals like this in the recipe below.
1cuplong grain brown rice (uncooked)($0.40)
LEMON TAHINI DRESSING
1/2tsp ground cumin($0.05)
Begin the rice first because it takes the longest to cook. Combine the uncooked rice in a pot with 2 cups water. Place a lid on top, turn the heat onto high, and allow the water to come up to a full boil. Once boiling, turn the heat down to low and let the rice simmer for 45 minutes (no stirring). After 45 minutes, turn the heat off and let it rest with the lid in place for an additional five minutes.
Once the rice is started, move on to the curry roasted vegetables. Preheat the oven to 400ºF. Chop the cauliflower into bite-sized florets. Peel and slice the carrots. Slice the red onion into ¼-inch wide slices.
Place the cauliflower, carrots, and red onion on a parchment lined baking sheet. Drizzle the olive oil over top, then add the curry powder and salt. Toss the vegetables until everything is evenly coated in oil and spices. Spread the vegetables out over the baking sheet in a single layer.
Transfer the seasoned vegetables to the oven and roast for 20 minutes. After 20 minutes give them a good stir, then roast for another 15 minutes. Next, add the frozen peas and toss together with the roasted vegetables, then return the baking sheet to the oven for the an additional 5 minutes. Taste the vegetables and add additional salt, if needed.
While the rice is simmering and the vegetables are roasting, make the lemon tahini dressing. Place the tahini, water, lemon juice, minced garlic, cumin, cayenne, and salt in a blender then blend until smooth. Set the dressing aside.
When the rice has finished cooking, fluff with a fork. Place about ¾ cup rice into each bowl or meal prep container. Top with ¼ of the roasted vegetables. Drizzle with a few tablespoons of dressing just before serving.
Prep: 20 mins Cook: 40 mins Total: 1 hr Servings: 8 Yield: 8 servings
Growing up in Wisconsin, we had a patch of rhubarb growing in our backyard, and I loved all of the delicious desserts my Mom would make when it was in season. This recipe is my spin on her strawberry-rhubarb cake. Serve warm with a scoop of vanilla ice cream or a dollop of sweetened whipped cream, if desired.
In a large bowl combine the first 5 ingredients; whisk until sugar is dissolved. Add radishes, carrot and red pepper; let stand until serving. Meanwhile, in a large nonstick skillet, cook and stir sausage over medium-high heat until browned, 6-8 minutes. Remove and keep warm. Reduce heat to low. In the same pan, cook eggs until whites are set and yolks begin to thicken, turning once if desired. Keep warm.
Drain vegetable mixture. Spread naan with relish. Top with sausage, eggs, pickled vegetables, cucumber, red onion and cilantro.
Editor’s Note This recipe was tested with Mezzetta brand bell pepper relish.
True happiness has nothing to do with making everything perfect, or denying the imperfections of things. It’s often the imperfections that make something or someone so loveable, so beautiful, so memorable, and even so forgivable. ~Jeff Foster
There is so much flavor bursting from this Savory Galette. A flaky tender crust made with a bit of earthy rye flour, perfectly complimented with creamy leek and kale filling with just the right amount of tang. The crust is made with “rough puff” pastry dough, a galette dough you’ll want to keep in your back pocket for down the road, and your own creative fillings.
What I love about this galette dough, is that it comes together much faster than traditional puff pastry, yet it is still flaky and tender. You can make it a couple of days ahead for less prep time and even keep some in the freezer for spontaneous inspiration. Alternatively, it is also totally fine to use pre-made puff pastry dough!
While it may look as though there are a lot of steps here, it all comes together fairly easily, especially if you make the rough puff dough a day or two ahead. It is so worth the effort! And once you get the hang of it, it is fun to make. This is a much requested special occasion dish in our house.
what is rough puff pastry?
It is a faster variation of a classic puff pastry dough- (think croissants). Traditional puff pastry consists of laminating one big block of butter between the dough, which is a process that takes several hours of rolling, refrigerating and patience. Ruff Puff gets its flaky layers by using large chunks of butter in the dough. Instead of rolling out by hand, we let the food processor do some of the work of incorporating the butter into the dough. Though it is not quite as delicate as traditional puff, it still yields a flaky dough in significantly less time. Thirty minutes of hands-on time will have you on your way to a lovely tender pastry crust.
why should i make galette dough?
It is not as difficult as you may think and it will elevate the overall dish.
It makes a perfectly flaky crust for tarts, galettes, and other delicacies.
You can make it a few days ahead of time, making prep time easier. It also freezes well! Store for up to a month in the freezer.
how to make the galette dough:
It starts with chilled flour and very cold butter.
In a food processor pulse just a little- you want the chunks of butter to be visible, more of a pinto bean size rather than the usual pea-size.
Empty flour into a cold bowl. Keep all ingredients chilled! This makes for a more flaky crust.
Add cold water and vinegar. Vinegar helps tenderize the dough by inhibiting gluten development and keeps the dough from oxidizing and turning gray.
Bring together as best you can with just a couple of stirs. VERY important not to over mix.
The dough is very shaggy! You will probably have some dry flour bits, but don’t worry! With a little patience and trust, it will come together.
Pat it into a 4×4 block as best you can. Refrigerate, sealed in plastic, for half an hour. In this time the flour will begin to hydrate.
Lightly flour as needed for the rolling pin and on top of the dough. Roll out into a 5×11 rectangle- approximately.
Let it be cracky and rough.
Fold the galette dough over on itself in thirds. Also called a letter fold.
Square up the sides and ends with a bench scraper by just lightly tapping in.
Turn the dough so the short side is towards you and repeat the rolling process 2 more times.
This is what gives you the luscious flaky layers of dough.
how to roll out galette dough:
roll the dough out to a 5 x 11 rectangle
letter fold the dough
turn short side toward you and repeat this 2 more times.
On the third turn fold the dough in half. At this point refrigerate for 45 minutes or up to 3 days. Or freeze up to one month!
Once the galette dough is chilling you can start on the filling. It comes together pretty fast!
Chop up the leeks, garlic and kale.
Saute them with olive oil. Set aside when tender.
Pull the galette dough out of the fridge. Let it rest 20 minutes before rolling.
Roll the galette dough out on a piece of parchment to 1/8 of an inch thick and in an approximant 14-inch circle.
Spread a little mascarpone cheese on the rolled out dough all but the outer 2 inches.
TIP: Cutting the edges of the dough with a sharp knife will make them puff up more.
Lay filling and grated gruyere cheese on top of the mascarpone.
Brush the outside 2 inches with egg wash.
Fold the dough over the filling, pinching together every 2 inches, try not to push the dough into the filling. No need to be too fussy it’ll puff up when it bakes losing a lot of the definition.
Pour the beaten egg mixture over the filling.
Brush top with egg wash.
TIP: For a better bottom crust, bake on a pre-heated pizza stone or pre-heated cast iron pan. Carefully transferring- lifting the parchment and tart on to the stone.
Sliding onto a pizza peel or cutting board can help with the transfer.
When it comes out it will be puffed up and gloriously fragrant and golden.
Serve the savory galette like quiche for brunch or lunch with a hearty leafy green salad. Also makes a lovely appetizer.
Serve warm or at room temperature.
Hope you enjoy this Savory Leek Galette! Let us know what you think in the comments below and show us your beautiful galettes on Instagram.
Rough Puff Pastry Dough (allow 2 1/2 hours, can be made ahead)
Pulse flours, sugar, and salt in food processor to mix.
Add chilled butter pieces. Pulse 3-4 times until butter is still the size of pinto beans. Dump mixture out into a bowl. Place the bowl in the fridge for about 15 minutes to get it cold.
Remove from fridge. Add vinegar and the ice water. Gently, carefully mix the dough just until it seems well distributed. It will be very craggy and may have dry flour bits.
Dump the dough onto a piece of parchment or plastic wrap. Form dough together, as best as you can, into about a 4 x 4-inch square. Wrap up and place in the fridge for 45 minutes.
Roll out into a rectangle approximately 5 x 11. Fold the pastry in thirds widthwise, like a business letter, resulting in 3 layers of dough.
Turn the short end toward you and repeat step 6 two more times.
After the third turn fold the dough in half. Refrigerate for one hour or up to 3 days.
Rest the dough for 20 minutes at room temperature before rolling out.
Leek and Kale Filling and Galette Assembly
Set oven to 425 degrees. If using a pizza stone or cast iron pan, place in the oven now while preheating.
Saute’ kale, garlic and leeks in olive oil with the 1/4 teaspoon of salt over medium heat for about 8 minutes. Turn off heat and cover with a lid for 5-10 more minutes until tender. Add sage and parsley. Set aside.
Meanwhile in another bowl combine eggs, anchovy paste, dijon, lemon juice, salt, and black pepper.
Roll out dough on a piece of parchment to 1/8 of an inch thick and in an approximate 14″ circle. Trim the edges of the dough with a sharp knife to allow them to puff up.
Spread mascarpone cheese on the rolled out circle, all but the outer 2 inches.
Lay filling and grated gruyere cheese on top of the mascarpone.
Whisk together egg wash. Brush the outside 2 inches of dough with the wash.
Fold the outer 2 inches of dough in over the filling, overlapping dough every 2-3 inches gently pinching just enough to secure.
Pour the seasoned beaten egg mixture evenly over the filling.
Brush top of the crust with egg wash.
Carefully transfer, lifting the parchment and galette onto the stone, cast iron or baking sheet. Sliding onto a pizza peel or cutting board can help with the transfer.
Bake 10 minutes then turn oven down to 375 and bake another 25-35 minutes until puffed and the crust is golden. Cool 20 minutes before cutting.
Freeze rough puff pastry dough up to one month, thawing completely before using. Letting it sit in the fridge over night works great.
For a better bottom crust, bake on a pre-heated pizza stone or pre-heated cast iron pan.
To garnish with leek rounds; brush thin slices of leeks with oil and sear for about 4-5 minutes on a hot pan. Gently remove with a metal spatula and arrange on top of baked galette.
Rough Puff Pastry Dough:
1 ¼ cups (6 ¼ oz) all purpose flour
¼ cup (2 ¾ oz) rye or wheat flour
1 teaspoon sugar
¾ teaspoon salt
10 tablespoons unsalted butter, cut and chilled
7 tablespoons ice water
1 teaspoon vinegar (white or apple cider)
Leek and Kale Filling
1 bunch kale, about 4 oz, ribboned and chopped
2 cloves garlic, chopped fine
3 medium leeks, cleaned and chopped into 1/4 inch half moons
2 tablespoons olive oil
¼ teaspoon salt
1 tablespoon fresh sage, minced
2 tablespoons fresh parsley, roughly chopped
2 eggs, beaten
1 teaspoon anchovy paste (optional can sub miso paste)
1 tablespoon dijon mustard
1 tablespoon lemon juice
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup 3-4 oz Comte or Gruyere or Emmental cheese, shredded
1/2 cup mascarpone
1 tablespoon water
Savory Leek and Kale Galette
A free-formed tender flakey crust enclosing a luscious melt in your mouth succulent filling. Leeks and kale marry with gruyere and rich mascarpone making the perfect balance of decadent and wholesome!
S’mores always remind me of summers spent camping out under the stars, but I could honestly eat that perfect combination of gooey marshmallow and melted chocolate all year! I brought back my homemade porg marshmallows to show you how to turn them into an un-porg-etably delicious treat.
Homemade marshmallows can seem intimidating at first, but the secret to getting them smooth and the right shape is just a little water. Once you get the first few piped the rest of your batch will be a breeze! Add chocolate and your favorite graham crackers, and you’ll definitely want s’more of these cute s’mores!
1 tbsp Corn syrup, light
Baking & Spices
1/4 cup Cornstarch
1 Icing fitted with a, Black small
1 Orange and grey/silver sanding sugar
1/2 cup Powdered sugar
1 Pinch Salt
12 Squares of chocolate
1 cup Sugar
1 1/2 tsp Vanilla extract
Oils & Vinegars
1 Vegetable oil
12 Chocolate graham crackers
1/4 cup Candy melts, orange
1 Candy thermometer
1 envelope Gelatin, unflavored
24 Nonpareils, black jumbo
1 3 + 1/4 cup cold water
1/2 ” round piping tip
Large, round piping tip
Small zip-top bags
All cutting should be done by an adult.
1. Download, print, and cut out porg template.
2. Melt the orange candy melts by heating in the microwave in 30-second intervals at 50% power until smooth, stirring between each set. You can add a teaspoon of vegetable oil if they are lumpy once completely melted.
3. Place the porg template under a piece of wax paper, and use a toothpick to draw the feet with the orange melts. Set aside to harden.
4. Prep your sanding sugars by placing a little of the orange, and a little of the grey sugars into separate small zip-top bags. Cut a tiny corner off of each and set aside.
5. Prep 2 piping bags by fitting one with a large round tip, and the other with a 1/2″ round tip. Lay a piece of wax paper over a baking sheet. Combine the marshmallow coating ingredients in a bowl, and lightly sift the powder over the wax paper. Set aside.
6. Pour 1/3 cup cold water in the bowl of an electric mixer, and stir in the gelatin. Allow the gelatin to soften while you make the syrup.
7. In a small saucepan, combine the sugar, 1/4 cup water, light corn syrup, and salt. Stir, and cook over medium heat until the sugar dissolves. Then turn the heat up to high, and continue to cook (without stirring) until the syrup reaches 240° F on a candy thermometer.
8. With the mixer on low, slowly pour the syrup into the softened gelatin. Gradually increase the speed to high, and whip until soft peaks form and hold their shape, about 8-10 minutes. Add the vanilla extract, and whip just until it is incorporated.
9. Transfer the marshmallow to the 2 prepared piping bags. You can place the porg template underneath the wax paper, on your baking sheet that you’ve prepared with coating powder, as a guide.
10. Using the bag with the 1/2″ tip, pipe a large circle for the body, and then a smaller one on top for the head. Use the other piping bag fitted with the smaller round tip to make the wings. If you are left with any lumps or peaks on the marshmallow you can lightly wet a clean finger and smooth out the marshmallow. You want to work quickly before the marshmallow begins to set, so only pipe 2 at a time, and then add the decorations.
11. To decorate, start with the orange sugar, and carefully pour it in a pattern that replicates the look of the porgs. Then pour the grey sugar over the wings, edges of the body, and top of the head of each porg.
12. Add a nonpareil to each side of the face for the eyes, placing them just over the orange sugar, and then place 2 of the candy melt feet at the bottom.
13. Allow the marshmallows to set, uncovered, for at least 7 hours, or overnight before adding the decorating icing.
14. Use decorating icing to pipe the mouths and nostrils onto the porgs. Carefully unpeel the marshmallows from your baking sheet. You can lightly coat any sticky areas with the marshmallow coating mixture.
15. When you are ready to turn them into s’mores, break your graham crackers in half. Place 1 half on a plate and top it with a porg. Heat in the microwave for 5-7 seconds, then add the chocolate square and the other half of your graham cracker. (Extra marshmallows can be stored in an airtight container for up to a month.)