Asparagus & String Beans with Smoky Romesco

Asparagus & String Beans with Smoky Romesco – Candy Coated Culinista

Having a BBQ? Try this interesting grilled appetizer for your guests.

Yield/Serving: 4
Prep Time: 10 min.
Cook Time: 20 min.
Difficulty level is: Easy

From: Food 52 Any Night Grilling

Ingredients
• 2 bunches asparagus
• 1 pound, green, purple or yellow wax beans (preferably a combination)
• 1 thick slice country style bread
• 2 large red bell peppers, halved, cored and seeded
• 2 fresno chilies
• ½ red onion, cut into thick wedges
• ½ cup extra virgin olive oil, plus more for drizzling
• 2 plum tomatoes, halved
• ¼ cup skinned roasted hazelnuts or almonds
• 1 tsp sherry vinegar, plus more as desired
• 2 tbsp freshly chopped thyme or marjoram leaves
• 1 tsp smoked paprika
• 1 clove garlic or 1 tsp smoked garlic (from book)
• Kosher salt, to taste
• Ground black pepper, to taste

Assembly
1. Prepare charcoal grill to medium-high heat and coat the gill pan with extra virgin olive oil over high heat using a paper towel. If you are using a grill basket allow to heat for 10 minutes prior to use.
2. Snap ends of asparagus and trim beans and set aside.
3. Grill the bread over direct heat until grill marks appear, about one minute per side.
4. In a bowl lightly toss bell peppers, chilies and onions in olive oil.
5. Place over grill on in grill basket turning and rotating for 6 to 7 minutes for the onions and continue to char the red peppers.
6. Cover peppers in a kitchen towel (to make it easier to remove the skin)
7. Grill tomatoes and when cooled enough remove skin also.
8. Using a food processor add peppers, chilies, onion, tomato along with nuts, thyme and paprika and salt into a thick puree. Drizzle in olive oil as you go.
9. Grill asparagus and beans and serve warm or at room temperature with romesco.

Tips
• Sprinkle some flaky finishing salt and serve.

Please Enjoy

My thoughts
This recipes was super simple and very easy to complete. The only thing here is you have to be a fan of romesco. I had heard of romesco before; but never had tried or made it. It reminds me of a salsa or pesto of sorts. Typically it is served with meat or fish; but today it’s served with grilled veggies and totally works. I added some finishing salt and it really rounded out the taste of the veggies.

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H is for … Hazelnut Brittle

H is for ... Hazelnut Brittle - Candy Coated Culinista

H is for … Hazelnut Brittle – Candy Coated Culinista

This confection is a simple step into candy confection making and a great practice for learning the stages or sugar.

Prep Time: 10 min.
Difficulty level is: Intemediate

Ingredients
• 1 1/3 cups granulated sugar
• 2/3 cups water
• Non-stick cooking spray
• 2/3 cups hazelnuts, toasted and chopped

Assembly
1. In a small saucepan over medium heat pour in the sugar and water stirring gently to dissolve water.
2. Let the sugar mixture simmer without disturbing until the sugar turns an amber colour, (325°F -338°F)
3. Place a silpat or non-stick silicone sheet on a cookie sheet.
4. Spread chopped hazelnuts out on the baking sheet and pour caramel over and let set until hardened.
5. Break into shards.

Please Enjoy

My thoughts
This is a sweet, nutty and a perfect addition to a scoop of ice cream. It took awhile to get the sugar mixture to reach that hard-crack stage; but slow and steady is the way to go as the temperature can climb fast and become a bitter sugar versus sweet.

Ancient Grain Breakfast

Ancient Grain Breakfast - Candy Coated Culinista

Ancient Grain Breakfast – Candy Coated Culinista

The journey the put more gluten-free and ancient grains into my diet continues. I bought this book after I made my bulgur wheat and black lentil salad, only to find this pairing in this book also I love when I think like the cookbook, it means I am on the right path and my food pairing process is true. I usually have smoothies for breakfast or toast or cereal, but I wanted to mix up my breakfast routine.

Altered from Grain Power

Yield/Serving: 1
Prep Time: 5 min.
Cook Time: 15-20 min, then overnight in fridge
Difficulty level is: Easy

Ingredients
• 1 cup mason jar
• 2 tbsp steel-cut oats
• 1 tbsp amaranth seeds
• 1 tbsp red quinoa
• 1 ½ tbsp sultan raisins
• 1 tsp chia seeds
• Cinnamon, pinch
• ¾ cup boiling water
• 2 tbsp milk
• 1 tsp pure maple syrup
• 1 tbsp walnuts
• 1 tbsp, dried apricots
• 3 raspberries
• 3 blackberries
• 5 blueberries

Assembly
1. Pour oats, amaranth seeds, red quinoa, raisins, chia seeds and cinnamon into a mason jar.
2. Fill with boiling water.
3. Screw on lid and shake and let set for 15 to 20 minutes on the counter.
4. Shake again and place in fridge for 7 or more hours.
5. In the morning remove from the fridge and reheat in the microwave or in a saucepan until warmed.
6. Stir in milk to your desired consistency, maple syrup and sprinkle with walnuts, apricots and fruit.

Tips
• Ensure mason jar has a little more space, then you can add the nuts, and fruit to the jar in the morning and enjoy your breakfast at work.

Please Enjoy

My thoughts
This smelt great making this before bed. It took no time at all and I was hoping for great results in the morning. When I warmed it up it tasted good, I just have to get used all these grains. I was expecting it to taste like oatmeal with a twist, but I will put in more oats if I want it to be more like the traditional oatmeal. Over time I will learn to love this with some more tweaking.

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