Got this recipe from the Williams-Sonoma book called Salad. I have used several of the recipes in this book and recommend it.
Serves 2
INGREDIENTS:
Minced shallot (1 TBSP)
Grapefruit juice (1/2 cup fresh squeezed if possible)
Lime juice (1.5 TBSP fresh squeezed if possible)
Lemon juice (1.5 TSP fresh squeeze if possible)
4 TSP olive oil
salt
2.5 TSP soy sauce
1.5 TSP peeled and grated fresh ginger
1.5 TSP honey
1/2 TSP dijon mustard
3/4 cup baby spinach leaves
8 large sea scallops
DIRECTIONS:
In a small, nonaluminum saucepan, combine shallot and grapefruit juice. Let sit for 10 min. Add other citrus and place the pan over medium-high heat. Bring to a boil and reduce (1 - 2 min). Remove from heat, stir in 1 and 1/2 tsp or oil and 1/4 tsp salt. Set aside.
In a small bowl, stir together soy sauce, ginger, honey, and mustard to make glaze for scallops. Set aside.
Just before beginning to cook the scallops, put the spinach in a bowl and pour dressing over it. Toss well. Divide between two individual salad plates.
In a frying pan large enough to hold all the scallops easily, warm remaining oil over medium-high heat. When hot, add scallops and cook 30 - 45 seconds per side until golden. Add the glaze and turn scallops in sauce for 45 seconds. Divide the scallops among the salad plates and drizzle remaining sauce on top.
Goes well with Parmesan Garlic Bread or other bread.
Sunday, March 30, 2008
Carnitas
Taken from Sunset Mexican Cook Book and modified...
Prep time: 10 min
Cook Time: 3.5 - 4.5 hours
INGREDIENTS:
1 bone-in pork shoulder or butt (4 - 5 lbs)
4 cups chicken broth
1 large onion (quartered)
1 TBSP each coriander and cumin seeds
1 TBSP dry Mexican Oregano
3 small cans of Chipotle Chili in Adobo Sauce
2 bay leaves
PREP:
Place pork, broth, onion, coriander, cumin, oregano, chilis and bay leaves in large pan. Add enough water to just cover meat. Cover, bring to boil, reduce heat, simmer until meat pulls apart easily with a fork (3 - 4 hours).
Lift out meat (reserve broth for other uses if desired). Discard fat. Place pork in large roasting pan, uncovered, in 450 F oven until sizzling and browned (about 20 minutes). Pull off chunks of meat and shred with two forks discarding fat. Makes 6 - 8 servings.
ALTERNATE RECIPE:
For an extremely cool and very tasty looking alternative to the above, check out "Crock Pot Carnitas" (thanks Cheryl!) at http://flickr.com/photos/hummingcrow/sets/72157607000185517/
Prep time: 10 min
Cook Time: 3.5 - 4.5 hours
INGREDIENTS:
1 bone-in pork shoulder or butt (4 - 5 lbs)
4 cups chicken broth
1 large onion (quartered)
1 TBSP each coriander and cumin seeds
1 TBSP dry Mexican Oregano
3 small cans of Chipotle Chili in Adobo Sauce
2 bay leaves
PREP:
Place pork, broth, onion, coriander, cumin, oregano, chilis and bay leaves in large pan. Add enough water to just cover meat. Cover, bring to boil, reduce heat, simmer until meat pulls apart easily with a fork (3 - 4 hours).
Lift out meat (reserve broth for other uses if desired). Discard fat. Place pork in large roasting pan, uncovered, in 450 F oven until sizzling and browned (about 20 minutes). Pull off chunks of meat and shred with two forks discarding fat. Makes 6 - 8 servings.
ALTERNATE RECIPE:
For an extremely cool and very tasty looking alternative to the above, check out "Crock Pot Carnitas" (thanks Cheryl!) at http://flickr.com/photos/hummingcrow/sets/72157607000185517/
Mexican Rice
eThis recipe is from the Sunset Mexican Cook Book with some modifications to add some heat!
Prep time: 15 min
Cook time: 35 - 40 min
INGREDIENTS:
4 TBSP olive oil
2 TB butter
2 cups long grain rice
1 large onion (chopped)
6 - 8 cloves garlic (can never have enough garlic!)
1 small can diced green chilis (roasted)
1 or 2 cans tomatoes (chopped with Mexican seasoning)
4 cups chicken broth
1/4 cup cilantro chopped
1 can (small) tomato paste
PREP:
Heat oil and butter in a pan on medium-high heat. Once butter is melted, add rice and cook until lightly browned (about 3 minutes) . Add onion, garlic and chilis and cook, stirring, for 5 more minutes. Add tomatoes and broth. Bring to boil, reduce heat, cover, and simmer until liquid is absorbed and rice tender (25 - 30 min). Remove from heat and stir in cilantro and (if you want more of a red color) tomato paste (just add little bits to get the color you want).
Prep time: 15 min
Cook time: 35 - 40 min
INGREDIENTS:
4 TBSP olive oil
2 TB butter
2 cups long grain rice
1 large onion (chopped)
6 - 8 cloves garlic (can never have enough garlic!)
1 small can diced green chilis (roasted)
1 or 2 cans tomatoes (chopped with Mexican seasoning)
4 cups chicken broth
1/4 cup cilantro chopped
1 can (small) tomato paste
PREP:
Heat oil and butter in a pan on medium-high heat. Once butter is melted, add rice and cook until lightly browned (about 3 minutes) . Add onion, garlic and chilis and cook, stirring, for 5 more minutes. Add tomatoes and broth. Bring to boil, reduce heat, cover, and simmer until liquid is absorbed and rice tender (25 - 30 min). Remove from heat and stir in cilantro and (if you want more of a red color) tomato paste (just add little bits to get the color you want).
Frijoles Refritos (Refried Beans)
This recipe originates from the Sunset Mexican Cook Book with some modifications I made to improve the taste. If you like Mexican food and don't own this book, I highly recommend it.
Prep time: 10 minutes plus 12 hours to soak beans
Cooking time: 2.75 hours (or longer)
INGREDIENTS:
2.5 cups (about 1 lb) of dried pinto beans (wash and sort out debris)
Onion ( 1 medium, dice)
1 package of thick bacon cooked (yes...the whole thing...bacon and drippings and all...these are NOT low-calorie beans)
Chicken broth (4 cups)
Cayenne pepper and cajun spice
PREP:
Rinse beans and place in a large bowl with water to cover (cold water). Soak at room temperature at least 12 hours then drain.
Place beans, onion and spices in a large, heavy pan and add enough chicken broth to cover 1 inch. If there is not enough broth to cover 1 inch, add some water.
Bring to a boil.
Reduce heat, cover, simmer until beans are very tender and mash easily (about 2.5 hours).
Add water as needed.
Drain, reserving 1 cup of the liquid.
In a food processor, mash (or whirl) beans and bacon until coarsely pureed (adding cooking liquid as needed). You may have to do this in batches depending on the size of your processor.
Return mix to pan. Cook, stirring constantly, over medium-high heat until fat is absorbed and beans are very hot (about 10 minutes). Season with salt to taste. Makes 6 - 8 servings.
Leftover beans can be frozen and reheated later.
Prep time: 10 minutes plus 12 hours to soak beans
Cooking time: 2.75 hours (or longer)
INGREDIENTS:
2.5 cups (about 1 lb) of dried pinto beans (wash and sort out debris)
Onion ( 1 medium, dice)
1 package of thick bacon cooked (yes...the whole thing...bacon and drippings and all...these are NOT low-calorie beans)
Chicken broth (4 cups)
Cayenne pepper and cajun spice
PREP:
Rinse beans and place in a large bowl with water to cover (cold water). Soak at room temperature at least 12 hours then drain.
Place beans, onion and spices in a large, heavy pan and add enough chicken broth to cover 1 inch. If there is not enough broth to cover 1 inch, add some water.
Bring to a boil.
Reduce heat, cover, simmer until beans are very tender and mash easily (about 2.5 hours).
Add water as needed.
Drain, reserving 1 cup of the liquid.
In a food processor, mash (or whirl) beans and bacon until coarsely pureed (adding cooking liquid as needed). You may have to do this in batches depending on the size of your processor.
Return mix to pan. Cook, stirring constantly, over medium-high heat until fat is absorbed and beans are very hot (about 10 minutes). Season with salt to taste. Makes 6 - 8 servings.
Leftover beans can be frozen and reheated later.
Super Sangria
To make enough for a 5-gallon jug of summer fun!
FIXINS:
2 bottles of red wine (don't skimp here...and I get the big ones...any kind will do)
Lemons, Oranges, Limes cut into wedges. You can even throw Grapefruit in.
Sugar (4 TBSP)
Orange Juice (cup or so)
Gin ( 4 - 6 shots depending on how strong you want it...don't skimp here, either! Sapphire is the best)
Sliced strawberries and/or raspberries (frozen is ok...even better actually)
2 small cans of pineapples (with juice)
2 liters ginger ale
PREP:
In a large pitcher, pour wine, juice squeezed from fruit wedges (strain to get seeds out),sugar, pineapple, OJ, gin. Toss in the fruit wedges as well. Chill in fridge overnight(at least 24 hours). Just before serving, add ginger ale, berries and ice. Provide the cups, ice, designated driver and let the fun begin!
FIXINS:
2 bottles of red wine (don't skimp here...and I get the big ones...any kind will do)
Lemons, Oranges, Limes cut into wedges. You can even throw Grapefruit in.
Sugar (4 TBSP)
Orange Juice (cup or so)
Gin ( 4 - 6 shots depending on how strong you want it...don't skimp here, either! Sapphire is the best)
Sliced strawberries and/or raspberries (frozen is ok...even better actually)
2 small cans of pineapples (with juice)
2 liters ginger ale
PREP:
In a large pitcher, pour wine, juice squeezed from fruit wedges (strain to get seeds out),sugar, pineapple, OJ, gin. Toss in the fruit wedges as well. Chill in fridge overnight(at least 24 hours). Just before serving, add ginger ale, berries and ice. Provide the cups, ice, designated driver and let the fun begin!
Thursday, March 27, 2008
White Bean Chicken Chili
Fast recipe...can use all pre-made ingredients from the store. Yeah!
INGREDIENTS:
Chicken Broth (4 cups)
White or Navy beans (2 cans)
Frozen corn (1 bag - roasted corn is best)
Roasted chicken (one of these from the store and take all the meat off)
Onion ( 1 diced)
Garlic (lots!)
Cumin
Chili powder (Chipotle is the best)
Cajun seasoning
Salt
Pepper
Olive oil
DIRECTIONS:
Be sure chicken is in bit-size pieces
In a large, heavy pot saute onion and garlic in olive oil until onions are soft.
Add remaining ingredients
Simmer (45 minutes or longer)
Serve with cornbread or chips
Yum!!!
The basic recipe above is good but I have added the following as well with grand results:
cayenne pepper (make it as hot as you like)
diced, roasted green chilis or even jalapenos
Kielbasa turkey sausage (even with the chicken)
INGREDIENTS:
Chicken Broth (4 cups)
White or Navy beans (2 cans)
Frozen corn (1 bag - roasted corn is best)
Roasted chicken (one of these from the store and take all the meat off)
Onion ( 1 diced)
Garlic (lots!)
Cumin
Chili powder (Chipotle is the best)
Cajun seasoning
Salt
Pepper
Olive oil
DIRECTIONS:
Be sure chicken is in bit-size pieces
In a large, heavy pot saute onion and garlic in olive oil until onions are soft.
Add remaining ingredients
Simmer (45 minutes or longer)
Serve with cornbread or chips
Yum!!!
The basic recipe above is good but I have added the following as well with grand results:
cayenne pepper (make it as hot as you like)
diced, roasted green chilis or even jalapenos
Kielbasa turkey sausage (even with the chicken)
Wednesday, March 26, 2008
Kung Po Chicken
INGREDIENTS (4 servings plus one leftover):
chicken cut into small cubes (I bought 20 tenders and cut them)
pinch of salt
1 egg white
2 tsp Cornflour paste (Corn flour and water at 1:1.5 ratio)
1 yellow pepper and 1 red pepper cubed
8 tbsp olive oil
garlic (4 - 6 cloves minced)
4 spring onions diced
few slices of fresh ginger root
5 - 10 dried chillies plus seeds
4-5 tbsp black bean sauce (from the store in a jar)
2 tsp rice wine
roasted cashews or peanuts or walnuts or almonds (to taste)
sesame oil - several drops
boiled rice
DIRECTIONS:
Cut chicken into cubes then add salt, egg white, cornflour paste (in that order)
Preheat wok then add olive oil
Add minced garlic and cook about 1 min
Add chicken and cook until color turns (maybe 10 minutes or less)
Remove with a slotted spoon
Add spring onion, ginger, peppers and stir-fry for 1 -2 minutes then add chicken and black bean sauce and rice wine.
Blend well and stiry fry for another minute then add nuts and sesame oil
Serve with rice and enjoy! See the result
chicken cut into small cubes (I bought 20 tenders and cut them)
pinch of salt
1 egg white
2 tsp Cornflour paste (Corn flour and water at 1:1.5 ratio)
1 yellow pepper and 1 red pepper cubed
8 tbsp olive oil
garlic (4 - 6 cloves minced)
4 spring onions diced
few slices of fresh ginger root
5 - 10 dried chillies plus seeds
4-5 tbsp black bean sauce (from the store in a jar)
2 tsp rice wine
roasted cashews or peanuts or walnuts or almonds (to taste)
sesame oil - several drops
boiled rice
DIRECTIONS:
Cut chicken into cubes then add salt, egg white, cornflour paste (in that order)
Preheat wok then add olive oil
Add minced garlic and cook about 1 min
Add chicken and cook until color turns (maybe 10 minutes or less)
Remove with a slotted spoon
Add spring onion, ginger, peppers and stir-fry for 1 -2 minutes then add chicken and black bean sauce and rice wine.
Blend well and stiry fry for another minute then add nuts and sesame oil
Serve with rice and enjoy! See the result
SInful Stuffed Mushrooms (Garlic)
Well, if you love mushrooms (and even if you don't) you have GOT to try these babies. Oh, man. If you make them for an appetizer you can guarantee eating at least 5 - 8 of them yourself and forget about the entree. You'll be so stuffed that only a shoehorn will force anything else into your mouth. Get the idea? Ok..here's the do da:
INGREDIENTS:
DIRECTIONS:
Preheat oven to 450 F
Heat whipping cream and garlic in a small pan (low heat...do not burn!) until garlic is soft enough to mash (about 20 - 30 minutes). Stir in salt and bread crumbs and mix.
Brush mushroom edges with olive oil and fill with garlic cream.
Bake until just brown (about 10 - 15 minutes). Remove from oven and let sit. Sprinkle with pepper, serve, and stand back for the applause!
INGREDIENTS:
- Japanese bread crumbs
- LOTS of garlic (are you sensing a theme on this blog?) separated and peeled (not minced)
- heaving whipping cream (Per the cream, I use enough to make the mixture moist and hold the crumbs together but not soggy or runny. The recipe that makes 4 - 6 servings calls for 1 cup along with 1 cup of the bread crumbs. So, a good ratio of bread crumbs to cream is 1:1.)
- salt
- button or cremini mushroom (remove stems - washing optional )
- Olive oil
- Freshly ground black pepper
DIRECTIONS:
Preheat oven to 450 F
Heat whipping cream and garlic in a small pan (low heat...do not burn!) until garlic is soft enough to mash (about 20 - 30 minutes). Stir in salt and bread crumbs and mix.
Brush mushroom edges with olive oil and fill with garlic cream.
Bake until just brown (about 10 - 15 minutes). Remove from oven and let sit. Sprinkle with pepper, serve, and stand back for the applause!
Easy Mini French Toast
This idea just popped into my head this morning because I was tired of oatmeal. Took a quick glance in Betty Crocker for the basic ingredients and came up with the following variation:
INGREDIENTS:
eggs (1 or 2)
milk (1/2 cup or less)
flour (1/8 cup or so)
pinch or two of sugar
pinch of salt
Small loaf of fresh bread (like French Bread but smaller diameter..hence, Mini)
DIRECTIONS:
Mix eggs, milk, flour, sugar in bowl and whisk. What you want is a nice, yellow, runny substance. Cut bread on the diagonal (don't use the end piece...you can put that in your compost pile). Dip each piece of break in the liquid (both sides a couple of times) then place in a skillet (warm it up first). If you use a non-stick type they you don't need any oil which cuts down the calories. Cook each piece until brown and toasty on both sides. Serve warm with butter, syrup, fruit, etc... Enjoy!
INGREDIENTS:
eggs (1 or 2)
milk (1/2 cup or less)
flour (1/8 cup or so)
pinch or two of sugar
pinch of salt
Small loaf of fresh bread (like French Bread but smaller diameter..hence, Mini)
DIRECTIONS:
Mix eggs, milk, flour, sugar in bowl and whisk. What you want is a nice, yellow, runny substance. Cut bread on the diagonal (don't use the end piece...you can put that in your compost pile). Dip each piece of break in the liquid (both sides a couple of times) then place in a skillet (warm it up first). If you use a non-stick type they you don't need any oil which cuts down the calories. Cook each piece until brown and toasty on both sides. Serve warm with butter, syrup, fruit, etc... Enjoy!
Pasta AglaOglio
Like the name? I believe the official Italian dish is titled Pasta Aglio or even Pasta Oglio. I can never remember which hence the name above. At any rate, if you like garlic or have lots of vampires hanging around your house, then this pasta is for you. If not, don't even think about it.
INGREDIENTS:
Tons of fresh garlic sliced thinly
Plenty of olive oil
Just a few red chili flakes
A good sprinkling of Italian spices (Penzey's Pasta Sprinkle works great or you can just add dried oregano, thyme, basil, or rosemary in any combination)
Your choice of pasta although longer noodles like angel hair or linguine or spaghetti work best.
Fresh parmesan to shave on top
Good bread on the side (or can make baguettes or crostinis)
DIRECTIONS:
Make the pasta and while it is cooking, start a largish pan (big enough to hold all the pasta) with olive oil on medium-low heat. Add the garlic and saute until brown and crunchy (NOT black and burned). Add the spices and the chili flakes and cook for another minute on even lower heat. Add the pasta and cook for another minute to blend. Serve piping hot with cheese shavings on top. Delish!
Some things to be careful of...cook your pasta a minute less than the directions. The last bit of cooking will occur in the oil & garlic pan.
Be sure to use PLENTY of garlic. I normally use 3 - 4 full heads for the dish (again....this is a garlic lover's dish only).
INGREDIENTS:
Tons of fresh garlic sliced thinly
Plenty of olive oil
Just a few red chili flakes
A good sprinkling of Italian spices (Penzey's Pasta Sprinkle works great or you can just add dried oregano, thyme, basil, or rosemary in any combination)
Your choice of pasta although longer noodles like angel hair or linguine or spaghetti work best.
Fresh parmesan to shave on top
Good bread on the side (or can make baguettes or crostinis)
DIRECTIONS:
Make the pasta and while it is cooking, start a largish pan (big enough to hold all the pasta) with olive oil on medium-low heat. Add the garlic and saute until brown and crunchy (NOT black and burned). Add the spices and the chili flakes and cook for another minute on even lower heat. Add the pasta and cook for another minute to blend. Serve piping hot with cheese shavings on top. Delish!
Some things to be careful of...cook your pasta a minute less than the directions. The last bit of cooking will occur in the oil & garlic pan.
Be sure to use PLENTY of garlic. I normally use 3 - 4 full heads for the dish (again....this is a garlic lover's dish only).
Saturday, March 22, 2008
Butternut Squash Soup
[Makes 4 servings]
3 tbsp Olive Oil
3 garlic cloves - diced
.5 cup onion - diced
2 small butternut squash or one large - peeled, halved, seeded and chopped into cubes
5 cups vegetable or chicken broth
Salt and pepper to taste
1 or 2 large carrots - sliced into 1/8 inch slices
In a medium pot, combine olive oil, garlic, and onion and cook over medium heat for 3 - 4 minutes (longer if you want the onions to caramelize a bit for added flavor!). Add the squash, broth, salt and pepper. Bring to a boil, reduce heat, simmer for 30 minutes or until veggies are cooked. Let mixture cool slightly, then puree in a blender in batches. Return the puree to the pot and bring to a boil to reheat. Remove from stop top. Serve topped with a dollop of sour cream or half & half.
Note: I found it very difficult to peel the squash raw so I resorted to cutting it into small pieces then using a knife to remove the skin. I suppose you could cook the squash first in the oven then scoop it out. If so, then you would not need to cook as long with the broth and other items.
3 tbsp Olive Oil
3 garlic cloves - diced
.5 cup onion - diced
2 small butternut squash or one large - peeled, halved, seeded and chopped into cubes
5 cups vegetable or chicken broth
Salt and pepper to taste
1 or 2 large carrots - sliced into 1/8 inch slices
In a medium pot, combine olive oil, garlic, and onion and cook over medium heat for 3 - 4 minutes (longer if you want the onions to caramelize a bit for added flavor!). Add the squash, broth, salt and pepper. Bring to a boil, reduce heat, simmer for 30 minutes or until veggies are cooked. Let mixture cool slightly, then puree in a blender in batches. Return the puree to the pot and bring to a boil to reheat. Remove from stop top. Serve topped with a dollop of sour cream or half & half.
Note: I found it very difficult to peel the squash raw so I resorted to cutting it into small pieces then using a knife to remove the skin. I suppose you could cook the squash first in the oven then scoop it out. If so, then you would not need to cook as long with the broth and other items.
Carrot Cookies
Contributed by Ma-J:
INGREDIENTS:
INGREDIENTS:
¾ cup sugar
¾ cup shortening
1 cup cooked, cooled and mashed carrots
1 egg
1 tsp vanilla
2 cups flour
2 tsp baking powder
¼ tsp salt
DIRECTIONS:
Mix well. Drop by tsp on greased cookie sheet. 375 degrees
Sweet Potato Stuffed Apples
Contributed by Ma-Pickle:
5 medium-size cooking apples
3 Tbs silvered almonds, divided
2 cups cooked mashed sweet potato
3 Tbs brown sugar
3 Tbs maple syrup
1 Tbs butter or margarine, melted
½ tsp grown cinnamon
¼ tsp salt
Core apples, starting at stem end, without cutting through opposite
end. Scoop out pulp to enlarge opening to 2 inches. Chop pulp, and
set aside
Place each apple shell on a 7-in square of aluminum foil.
Stir together chopped apple, 2 Tbs almonds, and next 6 ingredients.
Spoon evenly into apple shells; top with remaining almonds (Pat made a
crumble of pecans, brown sugar and put that on top). Pull foil up and
around sides of apples and place in lightly greased 11x7 inch baking
dish.
Bake at 350 for 45 minutes or until tender.
Yields 5 servings
5 medium-size cooking apples
3 Tbs silvered almonds, divided
2 cups cooked mashed sweet potato
3 Tbs brown sugar
3 Tbs maple syrup
1 Tbs butter or margarine, melted
½ tsp grown cinnamon
¼ tsp salt
Core apples, starting at stem end, without cutting through opposite
end. Scoop out pulp to enlarge opening to 2 inches. Chop pulp, and
set aside
Place each apple shell on a 7-in square of aluminum foil.
Stir together chopped apple, 2 Tbs almonds, and next 6 ingredients.
Spoon evenly into apple shells; top with remaining almonds (Pat made a
crumble of pecans, brown sugar and put that on top). Pull foil up and
around sides of apples and place in lightly greased 11x7 inch baking
dish.
Bake at 350 for 45 minutes or until tender.
Yields 5 servings
PJ's Taco Soup
Named for my sister-in law and it's her recipe...
1 cans of each: black beans, great white, pinto or chili (you can vary
these depending on what you like)
2 cans of tomatoes (I got the ones with mexican spice added)
1 can corn
these depending on what you like)
2 cans of tomatoes (I got the ones with mexican spice added)
1 can corn
1 can creamed corn
1/2 package ranch dressing
1/2 package taco seasoning
1/2 package taco seasoning
1 tsp cumin
1/2 chopped white onion (small dice)
Ground beef or chicken (already cooked)
Simmer ingredients in crock pot all day or simmer on stovetop for approx 2-3 hours
1/2 chopped white onion (small dice)
Ground beef or chicken (already cooked)
Salmon, Red Potato, and Asparagus Salad
Made this Saturday a few weeks ago for two, so I cut the salmon and potatoes portion in half. The dressing was just right for two, so if you are making for 4 you might want to increase it a bit.
1 lb grilled salmon fillet, skin removed (I got this at Whole Foods fresh and they grilled it on site. Yummy!)
Kosher salt and ground pepper
1 lb small round red potatoes
.75 lb aparagus (smaller stalks - remove tough ends)
For the Vinaigrette:
10 dry sun-dried tomatoes
.25 cup ev olive oil
3 tb fresh lemon juice
1 tb finely chopped dill
1 tsp orange zest
1/2 tsp minced garlic (not enough! I added more)
Kosher salt and ground pepper
10 oz mixed baby greens or other salad mix
sliced spring onions to suit
Grill salmon if you bought it fresh, boil potatoes (15 min) then set aside to cool, cut asparagus on the diagonal and steam (3 min) then run with cold water. Slice the potatoes into thin slices when cool and layer on the plate along with the asparagus. Toss some of the dressing on the greens and place these on the plate. Top with salmon and drizzle the rest of the dressing on the salad.
To make the dressing...rehydrate the tomatoes with boiling water, let sit for 5 minutes, then drain and dice. Whisk together rest of ingredients, including 2 tb water, until blended.
1 lb grilled salmon fillet, skin removed (I got this at Whole Foods fresh and they grilled it on site. Yummy!)
Kosher salt and ground pepper
1 lb small round red potatoes
.75 lb aparagus (smaller stalks - remove tough ends)
For the Vinaigrette:
10 dry sun-dried tomatoes
.25 cup ev olive oil
3 tb fresh lemon juice
1 tb finely chopped dill
1 tsp orange zest
1/2 tsp minced garlic (not enough! I added more)
Kosher salt and ground pepper
10 oz mixed baby greens or other salad mix
sliced spring onions to suit
Grill salmon if you bought it fresh, boil potatoes (15 min) then set aside to cool, cut asparagus on the diagonal and steam (3 min) then run with cold water. Slice the potatoes into thin slices when cool and layer on the plate along with the asparagus. Toss some of the dressing on the greens and place these on the plate. Top with salmon and drizzle the rest of the dressing on the salad.
To make the dressing...rehydrate the tomatoes with boiling water, let sit for 5 minutes, then drain and dice. Whisk together rest of ingredients, including 2 tb water, until blended.
Sweet Potato Puree with Brown Sugar and Sherry
You can view the complete recipe online at: http://www.epicurious.com
SWEET POTATO PUREE WITH BROWN SUGAR AND SHERRY
2 pounds medium-size red-skinned sweet potatoes (yams)
2 pounds medium-size tan-skinned sweet potatoes
10 tablespoons (1 1/4 sticks) butter, room temperature
1/4 cup (packed) golden brown sugar
5 tablespoons dry Sherry
Preheat oven to 425°F. Pierce all sweet potatoes in several places with fork. Bake until tender when pierced with knife, about 55 minutes. Cool slightly. Cut potatoes in half lengthwise. Using spoon, scoop potato pulp into large bowl. Add butter and brown sugar to potatoes. Using electric mixer, beat until smooth. Beat in Sherry. Season to taste with salt and pepper. Transfer to large saucepan. (Can be made 2 hours ahead. Let stand at room temperature.) Rewarm sweet potatoes over medium-low heat, stirring often.
November 1999
Janet Fletcher
1999-11-08 12:20:26.0
Notes: I made these potatoes at Thanksgiving and Christmas 2007. They were a big hit!
Kitchen Tip - Saving Tomato Paste
This is from America's Test Kitchen weekly email updates...
KITCHEN TIP: Saving Extra Tomato Paste
KITCHEN TIP: Saving Extra Tomato Paste
Many recipes call for only a small amount of tomato paste. While we prefer tomato paste from a tube, if you can only find it in a can, here's how to store and freeze any leftovers. Open the other end of the can and discard the bottom. Slide the can into a plastic sandwich bag and freeze overnight. The next day, remove the can from the bag and run under hot water for a few seconds before pushing the frozen paste onto a cutting board. Slice into 1/4-inch rounds—about 1 tablespoon of paste each. Place the rounds back into the plastic bag and toss into the freezer for ready-to-use portions of tomato paste.
Enchilada Sauce
Contributed by my sister-in-law...
INGREDIENTS:
3 TBS flour
2-3 TBS chili powder
1 tsp cocoa powder
1/2 tsp garlic salt
1 tsp herb de provence (this is what I had on hand, but you could use
just oregano or italian seasoning I'm sure)
DIRECTIONS:
Mix dry ingredients together in saucepan.
Add 3 cups water and 3/4 can of tomato paste (I used the Italian kind
since that's what I had in the pantry)
Still together and heat over med to low heat for about 10-15min.
Makes enough for a big enchilada casserole, or if you make a small one
like I did, you can freeze the other half.
INGREDIENTS:
3 TBS flour
2-3 TBS chili powder
1 tsp cocoa powder
1/2 tsp garlic salt
1 tsp herb de provence (this is what I had on hand, but you could use
just oregano or italian seasoning I'm sure)
DIRECTIONS:
Mix dry ingredients together in saucepan.
Add 3 cups water and 3/4 can of tomato paste (I used the Italian kind
since that's what I had in the pantry)
Still together and heat over med to low heat for about 10-15min.
Makes enough for a big enchilada casserole, or if you make a small one
like I did, you can freeze the other half.
Blue Cheese, Pecan, Pear Salad
INGREDIENTS:
Greens of your choice (mixed greens the best)
Candied pecans
Blue Cheese
Slices of ripe pear
Mix ingredients and toss with Lemon-Vinegar Salad Dressing
Greens of your choice (mixed greens the best)
Candied pecans
Blue Cheese
Slices of ripe pear
Mix ingredients and toss with Lemon-Vinegar Salad Dressing
Lemon-Vinegar Salad Dressing
INGREDIENTS:
2 tbsp lemon juice (fresh squeezed is best)
3 tbsp olive oil
1 tbsp apple cider vinegar
2 tbsp honey
Mix well then pour.
2 tbsp lemon juice (fresh squeezed is best)
3 tbsp olive oil
1 tbsp apple cider vinegar
2 tbsp honey
Mix well then pour.
Mexican Kitchen-Sink Casserole
INGREDIENTS:
Crushed tortilla chips (to cover bottom of pan)
Shredded cooked chicken or ground beef (about a pound or to taste)
Garbanzo beans (1 can)
Kidney beans (or pinto) (1 can)
Frozen corn (1 bag)
Tomato sauce (8 oz can...get the kind with green chilis and garlic or other Mexican spices)
Diced tomatoes (8 oz can)
Salsa (one cup - as spicy as you like it)
Red onion (1 cup chopped)
Red pepper and yellow pepper (half of each - small dice)
4 garlic cloves minced
Sea salt and fresh ground pepper
2 cups grated Mexican blend cheese
GARNISHES:
Diced ripe tomatoes (seeded)
Sour cream
Chopped cilantro
Chopped green onions
DIRECTIONS:
Oven at 350 F. Grease 13 x 9 baking dish then line with crushed chips
Mix everything but cheese. Spread half the mixture in the bowl then top with half the cheese.
Spread the second half of the mixture then top with remainder of cheese.
Bake for 30 minutes and let stand for 5 before serving.
Crack open a Pacifico or Dos XX or Tecate, grab some chips and salsa, and enjoy!
Crushed tortilla chips (to cover bottom of pan)
Shredded cooked chicken or ground beef (about a pound or to taste)
Garbanzo beans (1 can)
Kidney beans (or pinto) (1 can)
Frozen corn (1 bag)
Tomato sauce (8 oz can...get the kind with green chilis and garlic or other Mexican spices)
Diced tomatoes (8 oz can)
Salsa (one cup - as spicy as you like it)
Red onion (1 cup chopped)
Red pepper and yellow pepper (half of each - small dice)
4 garlic cloves minced
Sea salt and fresh ground pepper
2 cups grated Mexican blend cheese
GARNISHES:
Diced ripe tomatoes (seeded)
Sour cream
Chopped cilantro
Chopped green onions
DIRECTIONS:
Oven at 350 F. Grease 13 x 9 baking dish then line with crushed chips
Mix everything but cheese. Spread half the mixture in the bowl then top with half the cheese.
Spread the second half of the mixture then top with remainder of cheese.
Bake for 30 minutes and let stand for 5 before serving.
Crack open a Pacifico or Dos XX or Tecate, grab some chips and salsa, and enjoy!
Asian Chicken and Cabbage Salad
What do you do with an entire head of cabbage? Invite over some friends and make this treat then make coleslaw out of the cabbage leftovers.
INGREDIENTS:
1 cup chicken broth
Chicken breasts (one per person)
Snow peas (as many as you like in your salad)
Head of green cabbage
Head of red cabbage
Sliced mushrooms
Grated carrots
Chopped green onions
Peanuts
Sesame seeds
Crunchy Chow Mein noodles
Ingredients for Asian Dressing (see separate post)
DIRECTIONS:
Cook chicken either by baking or lightly frying or grilling. Choose your favorite method for cooking flavorful chicken. Make sure the pieces you use are thin.
Simmer the snow peas in chicken broth until tender (3 - 4 min) then remove and place in cold water. Set aside.
Chop cabbage into thin shreds and place in a bowl (green and purple).
Place all salad ingredients into individual bowls. Provide tongs and another bowl for individual salad tossing.
Reduce broth to 1/3 (10 min or so). Transfer to bowl and cool. Make Asian dressing then whisk in reserved broth.
Hand out plates and forks and enjoy!!!!
INGREDIENTS:
1 cup chicken broth
Chicken breasts (one per person)
Snow peas (as many as you like in your salad)
Head of green cabbage
Head of red cabbage
Sliced mushrooms
Grated carrots
Chopped green onions
Peanuts
Sesame seeds
Crunchy Chow Mein noodles
Ingredients for Asian Dressing (see separate post)
DIRECTIONS:
Cook chicken either by baking or lightly frying or grilling. Choose your favorite method for cooking flavorful chicken. Make sure the pieces you use are thin.
Simmer the snow peas in chicken broth until tender (3 - 4 min) then remove and place in cold water. Set aside.
Chop cabbage into thin shreds and place in a bowl (green and purple).
Place all salad ingredients into individual bowls. Provide tongs and another bowl for individual salad tossing.
Reduce broth to 1/3 (10 min or so). Transfer to bowl and cool. Make Asian dressing then whisk in reserved broth.
Hand out plates and forks and enjoy!!!!
Asian Dressing
INGREDIENTS:
1/3 cup rice vinegar
1/4 cup fresh cilantro
1/4 cup low sodium soy sauce
3 tbsp minced fresh ginger
6 large garlic cloves minced
4 tsp minced jalapeños from can or fresh
1 tsp sesame oil
pinch or two of sugar
1/3 cup rice vinegar
1/4 cup fresh cilantro
1/4 cup low sodium soy sauce
3 tbsp minced fresh ginger
6 large garlic cloves minced
4 tsp minced jalapeños from can or fresh
1 tsp sesame oil
pinch or two of sugar
Baby's Best Bruschetta
Baby's Best Bruschetta as in "ooh baby this tastes so good". I made this last night and was concerned that the vine-ripened tomatoes I had chosen were not ripe enough. So, I added extra garlic and olive oil and a few secret spices (which are revealed below). Wow! Baby! Was that good! Put a bit on a toasted baguette and there is nothing better in the world of food.
INGREDIENTS:
Vine ripened tomatoes - as many as you want
Olive oil - enough to make the mixture moist but not runny
Garlic - can never have enough
Sea Salt - enough to bring out the flavor but not overwhelm
Fresh Ground Pepper - see above for salt
Secret Spices (Penzey's Pasta Sprinkle which has thyme and oregano and stuff in it) - just a pinch or two
Basil - enough to accent and provide that good basil flavor
Mix everything but the basil (leaving skins on the tomatoes) and let sit for 30 minutes at room temperature. Roll the basil all together and cut into strips then mix in.
BAGUETTE:
Baguette loaf from the store
Slice on the diagonal (thin)
Brush with olive oil
350 F for about 10 min
Remove and serve right away
INGREDIENTS:
Vine ripened tomatoes - as many as you want
Olive oil - enough to make the mixture moist but not runny
Garlic - can never have enough
Sea Salt - enough to bring out the flavor but not overwhelm
Fresh Ground Pepper - see above for salt
Secret Spices (Penzey's Pasta Sprinkle which has thyme and oregano and stuff in it) - just a pinch or two
Basil - enough to accent and provide that good basil flavor
Mix everything but the basil (leaving skins on the tomatoes) and let sit for 30 minutes at room temperature. Roll the basil all together and cut into strips then mix in.
BAGUETTE:
Baguette loaf from the store
Slice on the diagonal (thin)
Brush with olive oil
350 F for about 10 min
Remove and serve right away
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