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Chiles Toreados (Matador Chiles)

Chiles Toreados (Matador Chiles)

Chiles toreados are jalapeno or serrano chiles that have been rolled against a work surface. The quick massage helps release their oils from the veins and seeds inside, which store the most flavor and heat. Torear means to compete in a bullfight, which gives you an indication of how fierce the result can be. Interestingly, they are common in sushi restaurants, steak houses, and taquerias specializing in meat grilled on big planchas, or griddles. They are charred in oil, then bathed in a mix of freshly squeezed lime juice and soy sauce, with some slivered or chopped white onion tossed in as well. The lime juice and soy cause them to lose some of their heat, so even though they sound like something to shy away from, I would give them a 4 out of 10 in spiciness.

(Matador Chiles)4 jalapeno or serrano chiles
3 tablespoons canola or safflower oil
1 cup thinly sliced or chopped white onion
1/4 cup plus 2 tablespoons freshly squeezed lime juice
¼ cup soy sauce or Maggi

Roll the chiles back and forth a few times under your palm on your kitchen counter. Heat the oil in a medium skillet over medium heat. Add the chiles and cook, flipping them over every 2 minutes, until deeply browned on all sides. 5 to 6 minutes. Transfer the chiles and oil to a heatproof bowl. Once the chiles are cool enough to handle, remove them from the bowl, remove the stems, and chop; discard the seeds, if desired, though I never do. Return the chopped chiles to the bowl with the oil and stir in the onion, lime juice, and soy sauce until well combined. Let sit for at least 10 minutes and serve.

Claudia’s Salsa de Nopal (Cactus Salsa)

Claudia’s Salsa de Nopal (Cactus Salsa)

claudia cactus salsa2 cactus paddles, cleaned and cut into ½ inch cubes
1 cup (240 g) coarse kosher salt
2 medium Roma tomatoes, chopped
½ medium red onion, finely chopped
1 1/2 tablespoons fresh lime juice, or to taste
1 serrano chile, stemmed
Leaves from1/2 bunch fresh cilantro, chopped
1/2 teaspoon freshly ground black pepper

Place the cactus in a large bowl and add the salt. Toss until the cactus is fully covered and set aside to cure for 5 minutes; the cactus will begin to release slime. Turn it with a wooden spoon or spatula to make sure the salt reaches all of the pieces of cactus and allow to rest for an additional 2 to 3 minutes to release more slime. Remove the cactus from the bowl and place it in a strainer. Run it under cold water until all the visible salt has been removed. Taste the cactus for salt; it should be salty and have some give but should not taste raw. If it’s too salty, rinse it some more. Pat dry with a paper towel. Move the cactus to a large bowl and add the tomatoes, onion, and lime juice and toss with a spoon or spatula. Slice the chile in half lengthwise and remove the seeds and veins if you want to keep the heat down. Thinly slice each half widthwise to create half-moon slices and add them to the bowl. Add the cilantro and fold until completely incorporated. Stir in the pepper and taste. If it’s too salty, add a bit more lime juice for additional acidity.

Nopales con Queso Fresco (Cactus & Queso Fresco Salad)

Nopales con Queso Fresco (Cactus & Queso Fresco Salad)

Salt
1 pound (455 g) cactus paddles, cleaned (see this page) and cut into 1/2-inch (12-mm)
cubes
2 large Roma tomatoes, cubed
¼ cup (30 g) diced red onion
1/2 cup (20 g) chopped fresh cilantro leaves
½ teaspoon freshly ground black pepper
1 pound (455 g) queso fresco, cubed

Bring a large saucepan of water to boil and season it well with salt. Add the cactus, return it to a boil, then reduce the heat and simmer for 3 to 4 minutes, until the pieces darken to a slightly muted green and are cooked through. Drain and let them cool. In a large bowl, combine the cactus, tomatoes, onion, cilantro, 1 1/2 teaspoons salt, and the pepper. Gently fold in the queso fresco. Cover the bowl with plastic wrap and refrigerate for 1 hour before serving.

Escabeche de Cebolla (Yucatan Pickled Red Onion)

Escabeche de Cebolla (Yucatan Pickled Red Onion)

escabeche de cebolla1 large red onion, peeled and very thinly sliced
1/4 tsp. black peppercorns
1/4 tsp. cumin
1/2 tsp. Mexican oregano
2 garlic cloves, crushed
1 bay leaf
1/2 tsp. kosher salt
3/4 cup apple cider vinegar

Place the sliced red onion in a large mason jar (or divide if using smaller jars). In a small pot, heat the vinegar to black pepper, cumin, oregano, garlic, bay leaf and salt. Bring to a boil. Remove from heat. Pour the hot vinegar spice mixture over the red onion. Cover and refrigerate. Your onions may not turn bright pink immediately. We found that the gorgeous bright pink color will develop and deepen as the onions rest, covered overnight. These pickled onions will keep for up to 2 weeks refrigerated.

Rajas con Crema (Roasted Poblanos with Cream)

Rajas con Crema (Roasted Poblanos with Cream)

Rajas con Crema (Roasted Poblanos with Cream)6 fresh poblano chiles, fire roasted, stemmed, seeded and skinned
1 T. butter
1 white onion, sliced lengthwise (root to tip), 1/4-inch slices
2 cloves garlic, minced
1/2 tsp. salt
1 cup Mexican crema (Mexican sour cream) or crème fraîche
1/2 cup grated Monterey Jack cheese

Cut the chiles into long strips, about an inch wide. Many recipes call for thin strips, about a half inch wide, which you can do if you want. I just like them with thicker strips. Set aside. Heat the butter (can use vegetable oil instead if you want) in a large cast iron skillet on medium heat. Add the onions and cook until translucent, about 3 to 4 minutes. Add garlic and cook an additional 2 minutes. Add the poblano chiles to the onions. Sprinkle the chiles with salt. Reduce heat to medium-low. Add the Mexican crema. Gently stir to coat the chiles. Let cook for several minutes, until the chiles are completely cooked through and the sauce is bubbly and a little reduced, then sprinkle in the grated jack cheese. Stir with the hot crema sauce until the cheese has melted and mixed in with the crema sauce. Serve with warmed corn or flour tortillas.

Nopales con Cebolla Caramelizada, Chile Guajillo y Queso Fresco (Nopal Cactus with Caramelized Onion, Guajillo Chile and Fresh Cheese)

Nopales con Cebolla Caramelizada, Chile Guajillo y Queso Fresco (Nopal Cactus with Caramelized Onion, Guajillo Chile and Fresh Cheese)

Nopal Cactus with Caramelized Onion, Guajillo Chile and Fresh Cheese3 dried guajillo chiles, seeded and torn into flat pieces
3 garlic cloves, unpeeled
1/214.5-ounce can diced tomato (preferably fire-roasted)
1 pound (8 medium) nopales cactus paddles
3T. olive or vegetable oil
1 large white onion, sliced 1/4-inch thick
Salt
A little sugar, if necessary
1 cup (4 oz.)crumbled Mexican queso fresco or other fresh cheese such as feta or goat cheese
A big handful of cilantro leaves

Prepare the guajillo chile base. Heat a medium (10-inch) skillet over medium. Toast the chiles by using a metal spatula to press them against the hot surface for a few seconds, until very aromatic, then flipping and pressing the other side. Roast the unpeeled garlic, turning from time to time, until soft and blotchy-black in spots, about 15 minutes. Cool and peel off the papery skin. Break the chiles into smaller pieces and combine in a blender jar with the garlic and the undrained can of tomatoes. Blend until smooth—this will take a minute or so because of the tough chile skins. Clean and cut the cactus. Holding a paddle with a pair of tongs, trim off the edge that outlines the paddle, including the blunt end where the paddle was severed from the plant. Slice or scrape off the spiny nodes from both sides of the paddle. When all paddles are cleaned, cut them into squares that are a little larger than ½ inch. Prepare the dish. In a large (4-quart) saucepan, heat the oil over medium. Add the onion and cook, stirring regularly, until richly browned, about 10 minutes. Add the cactus, cover the pan and cook 5 minutes. Uncover, raise the heat to medium-high and cook, stirring frequently, until all of the cactus’s sticky stuff has evaporated and you hear the cactus sizzling in the oil. Immediately, set a medium-mesh strainer over the pan, pour in the chile mixture and press it through. Stir everything together and let it cook until the chile mixture has thickened to the consistency of tomato paste. Stir in ½ cup water, reduce the heat to medium-low and simmer 20 minutes. Taste and season with salt (usually about 1 tsp.) and a little sugar if necessary to balance the chile’s natural astringency. Serving. Serve the warm mixture with the fresh cheese, cilantro and warm tortillas if you want to enjoy the dish as a filling for soft tacos.

Cooking Nopales

Cooking Nopales

Cleaning cactus is no easy feat to accomplish. In fact, I was too scared to attempt it until I was older, for fear of getting pricked. That’s because even though the bigger needles are visible to the naked eye, there are also some tiny needles that are as clear as water and virtually invisible. You can blanch your cactus, boil it, saute it, or even cure it in salt for a different approach. Heck, some people blend cactus into their green smoothies. Note that the smaller the paddle, the more tender the cactus will be.

6 nopales (cactus pads)cactus

1 tomatillo husk (to reduce the viscosity effect)
1/4 white onion
1 garlic clove
1/2 tsp. of salt

VERY IMPORTANT TIP: Use kitchen tongs to hold the nopales or, better yet, wear gloves to protect your hands from the thorns. Once you are familiar working with cactus paddles then you can try to clean them without gloves. Place the cactus paddle on your cutting board and, using a sharp knife, trim off the edge. Scrape the spines, thorns or eyes, running your knife from back to front until completely clean. Turn the cactus paddles and do the same on the other side. Repeat the same steps with the rest of the cactus paddles. Finally rinse the cactus paddles and take them back to your clean cutting board. Place a medium size pot with 4 quarts of water to boil. Cut the cactus paddles in small strips. Once the water is boiling add the cactus, onion, garlic, 1/2 tsp. of salt and the tomatillo husk. Boil uncovered for about 8-10 minutes or until tender. The cactus will exude a sticky substance and most times will foam, so, pay special attention to this step to avoid the foam to spill over. Once cooked, drain and rinse the cactus. Let them drain completely or pat them dry with paper towels. Now, your nopales are ready to be prepared into salads, scrambled eggs, as an addition to your Mexican stews, etc. Note: Nopales also taste good grilled and topped with melted cheese. Just make 3-4 small cuts to each nopal after you cleaned the spines; brush them with oil and grill them for about 3 minutes on each side.

Grilled Corn with Basil Butter & Smoked Paprika

Grilled Corn with Basil Butter & Smoked Paprika

6 earns corn, huskedGrilled Corn with Basil Butter & Smoked Paprika
8 T. Butter, room temperature
1 tsp. Salt
1 tsp. Pepper
3 T. chopped Basil
¼ tsp. Salt
1-2 tsp. Smoked Paprika

Preheat grill to medium high heat. Rub each ear of corn with a tsp. or so of the butter and sprinkle with salt and pepper. Wrap each in a small sheet of aluminum foil (2 layers of foil is all you want). Place directly on grill and cook for 20-25 minutes, rotating every 5 minutes. In small bowl, stir together remaining butter, basil and salt. Spread butter on hot corn and sprinkle with smoked paprika.

Fried Cabbage with Bacon, Onion & Garlic

Fried Cabbage with Bacon, Onion & Garlic

Fried Cabbage with Bacon, Onion & Garlic6 sliced bacon, chopped
1 large onion, diced
2 cloves garlic, minced
1 large head cabbage, cored and sliced
1 T. salt, or to taste
1 tsp. ground black pepper
1/2 tsp. onion powder
1/2 tsp. garlic powder
1/8 tsp. paprika

Place the bacon in a large stockpot and cook over medium-high heat until crispy, about 10 minutes. Add the onion and garlic; cook and stir until the onion caramelizes; about 10 minutes. Immediately stir in the cabbage and continue to cook and stir another 10 minutes. Season with salt, pepper, onion powder, garlic powder, and paprika. Reduce heat to low, cover, and simmer, stirring occasionally, about 30 minutes more.

Roasted Cabbage Wedges

Roasted Cabbage Wedges

Roasted Cabbage1 tsp. olive oil (5g)
2 T. real bacon bits (14g)
2 T. lemon juice
1 T. worcestershire sauce
1/4 tsp. kosher salt
1/4 tsp. ground black pepper (more or less to taste)
1 Medium Head of Cabbage

Preheat oven or grill to 425. Mix olive oil, bacon, lemon juice, Worcestershire, salt and pepper to make a marinade. Cut Cabbage into 4 wedges. Place each wedge on a piece of foil, drizzle with the marinade, getting into all the nooks and crannies, and wrap the foil to enclose wedges. Bake for 20-30 minutes for a cabbage that is still a little crisp, or up to an hour for very soft cabbage.

Summer Cucumber Salad

Summer Cucumber Salad

1 cup apple cider vinegar
½ cup sugar
1½ tsp. kosher salt, plus more to taste
2 English seedless cucumbers
4 shallots, thinly-sliced crosswise
Freshly ground black pepper, to taste
Fresh Mint, cut into thin ribbons for serving, if desired

In a large bowl, whisk together vinegar, sugar, and salt; set aside. Using a vegetable peeler, peel alternate ½-inch-wide strips of skin from cucumbers; discard peeled skins.

Slice cucumber crosswise into 1⁄8-inch-thick rounds; add to bowl with vinegar along with shallots and toss to combine. Season with salt and pepper. Chill, top with mint if using, then serve.

Roasted Radishes with Chive Butter

Roasted Radishes with Chive Butter

A roasted radish is one I want to eat. Roasting softens the raw bitterness of these little roots and brings out their depth and sweetness. And radishes with salty butter? A pair as famous as peanut butter and jelly! At least, it is for dapper French children. A few thin slices of baguette would be a nice accompaniment to this simple, elegant, and totally chic appetizer.

2 bunches radishes (about 1½ pounds total), stems trimmed to 1 inch, cutRoasted-Radishes-3 in half lengthwise
1½ tablespoons extra virgin olive oil
½ teaspoon kosher salt
4 tablespoons (½ stick) salted butter
2 tablespoons chopped fresh chives

Preheat the oven to 450°F with a rack in the center position. Line a sheet pan with aluminum foil or parchment paper. Place the radishes in a large bowl and toss together with the olive oil and salt. Arrange them in a single layer on the prepared pan. Place the butter and chives in a 4-ounce ramekin, and place the ramekin on the pan, too. Roast until the radishes are spotted brown and tender and the butter is quite bubbly, 15 to 18 minutes. Serve the radishes warm, dipped in the melted chive butter

Asparagus and Snap Peas with Orange Chile Oil

Asparagus and Snap Peas with Orange Chile Oil

bean3 tablespoons extra-virgin olive oil
3 wide strips orange zest, plus 2 tablespoons orange juice
1/4 teaspoon red-pepper flakes
Coarse salt and ground pepper
2 bunches asparagus (about 1 pound each), trimmed, cut into 2-inch lengths
1 pound green beans, trimmed, cut into 2-inch lengths (or sugar snap peas)
1/2 cup tightly packed fresh basil leaves

In a small saucepan, bring oil, orange zest, and red-pepper flakes to a simmer over medium-high and cook 3 minutes. Remove chili-orange oil from heat and set aside. (To store, refrigerate cooled oil in an airtight container, up to 3 days.) Working in 2 batches, in a large pot of boiling salted water, cook asparagus and green beans separately until bright-green and crisp-tender, 3 minutes. Transfer to a colander and rinse with cool water to stop the cooking. In a large skillet, heat 1 tablespoon chili-orange oil over high. Add half the vegetables and cook, stirring often, until warmed through and tender, 3 minutes. Stir in half the basil, season with salt and pepper, and transfer to a platter. Repeat with 1 tablespoon oil and remaining vegetables and basil. Drizzle with remaining oil and orange juice and serve immediately.

Canned Fresh Green Beans

Canned Fresh Green Beans

Garden fresh green beans are a staple for any pantry. When you can green, string, Italian, or wax beans, select beans that are tender and small. Remove the ends and strings from the beans. Can them whole or cut them into 1- to 2-inch pieces.

canning 0

Canning and preserving low-acid foods — such as green beans — requires pressure canning to kill microorganisms that are harmful if not destroyed before ingesting the food. Pressure canning at 240 degrees kills the botulism bacteria. If this temperature isn’t achieved and the bacteria isn’t destroyed, one taste of this spoiled food can kill you. Simply boiling food on the stovetop will not kill any botulism and should not be considered a safety step.

This is a great first recipe for the beginning pressure canner. Although this recipe specifically uses green beans, all colors of beans — green, yellow or purple — work equally well.

Preparation time: 15 minutes
Processing time: Pints, 20 minutes; quarts, 25 minutes
Pressure level: 10 pounds
Yield: 16 pints or 8 quarts

4 pounds fresh green beans
Boiling water
Canning salt

Prepare your canning jars and two-piece caps (lids and screw bands) according to the manufacturer’s instructions. Keep the jars and lids hot. In an 8-quart pot, bring 2 quarts of water to a boil. While water is boiling, clean and cut the beans. Remove any dirt and shake off the excess water. Trim off the ends of the beans and cut them into 2-inch pieces.

canning 1

Tightly pack the cut beans into the prepared jars. Pour the boiling water over the beans, leaving 1-inch headspace. Add 1/2 teaspoon salt to each pint jar or 1 teaspoon salt to each quart jar. Release any air bubbles with a nonreactive utensil, adding more water as necessary to maintain the proper headspace. Wipe the jar rims; seal the jars with the two-piece caps, hand-tightening the bands. Process the filled jars in a pressure canner at 10 pounds pressure for 20 minutes (pints) or 25 minutes (quarts). Allow the pressure to return to 0, wait an additional 10 minutes, and then carefully open the canner lid.

canning 2

Remove the jars from the canner with a jar lifter. Place them on a clean kitchen towel away from drafts. After the jars cool completely, test the seals. If you find jars that haven’t sealed, refrigerate them and use them within two weeks. Prior to eating or tasting, boil the food for 15 minutes. For altitudes over 1,000 feet above sea level, extend the boiling period 1 minute for each increase of 1,000 feet.

Bobby Flay’s Grilled Corn Sheets with Scallion Vinaigrette

Bobby Flay’s Grilled Corn Sheets with Scallion Vinaigrette

flay8 ears corn, silks removed, husks left on, soaked in cold, salted water for 5 minutes
1/4 cup rice wine vinegar
1 heaping tablespoon Dijon mustard
1 teaspoon honey
2 tablespoons chopped chives
Salt and freshly ground black pepper
1/2 cup extra-virgin olive oil
1/4 cup thinly sliced scallion, green and pale green part

Heat the grill to high. Remove the corn from the water and shake off the excess water.
Put the corn on the grill, close the cover, and grill, turning every 5 minutes, until the kernels are tender when pieced with a paring knife, about 15 to 20 minutes. While the corn is cooking, whisk together the vinegar, mustard, honey, chives and salt and pepper, to taste, in a medium bowl until combined. Slowly whisk in the oil until emulsified. Stir in the scallions and set aside.
Stand the corn upright on its stalk end and carefully cut down the sides of the cob with a sharp chef’s knife, trying to keep the corn in sheets. Carefully transfer the corn to a platter and drizzle with the vinaigrette.

Asparagus Gratin

Asparagus Gratin

AG 003 logo2 pounds thin asparagus
3 cups water
salt and pepper
2 tablespoons unsalted butter
2 tablespoons flour (I used whole wheat)
¾ cup Parmesan cheese, grated and divided
½ cup Monterey Jack cheese, shredded

Adjust oven rack to upper-middle position and heat broiler. Line broiler safe baking dish with paper towels or a lint free kitchen cloth. Snap the woody ends off the asparagus and set both stalks and ends aside. Bring water to a boil in a large skillet over medium-high heat. Add asparagus ends and ¼ teaspoon salt and cook covered, for 5 minutes. Using slotted spoon, remove asparagus ends and discard. Add asparagus stalks to skillet, cover and cook, stirring occasionally, until nearly tender,2-4 minutes. Transfer asparagus to paper/cloth-lined baking dish. Pour asparagus water into liquid measuring cup. If liquid does not read 1-cup mark, add water until it does. Melt butter in now empty skillet over medium heat. Add flour and cook, stirring constantly until golden, about 1 minute. Whisk in reserved asparagus water and bring to boil. Reduce heat to medium-low and simmer until thickened, 3-5 minutes. Off heat, whisk in ½ cup Parmesan and Monterey jack until smooth. Season with salt and pepper. Cover and let stand for 5 minutes. Remove paper towels from baking dish. Drizzle sauce over center of asparagus and top with remaining Parmesan. Broil until cheese is golden and asparagus is tender, 4-8 minutes. Serve.

Roasted Beets with Pistachios, Herbs and Orange

Roasted Beets with Pistachios, Herbs and Orange

Roasted Beets with Pistachios:: herbs and orange. Chef Naomi Pomeroy 503-841-6968 Esque_FW_March2012

3 pounds medium beets, preferably a mix of colors
One 3-inch cinnamon stick, broken into 3 or 4 pieces
2 bay leaves
1 cup water
1 large shallot, minced
1/4 cup white wine vinegar
Salt
Finely grated zest of 1 orange
1/4 cup chopped tarragon
1/4 cup chopped flat-leaf parsley
1/4 cup chopped chives
1/4 cup plus 2 tablespoons extra-virgin olive oil
1/4 cup chopped unsalted roasted pistachios
1/4 cup celery leaves, for garnish

Preheat the oven to 375°. Arrange the beets in a roasting pan and add the cinnamon, bay leaves and water. Cover tightly with foil and bake for 1 hour, until the beets are tender; transfer to a large rimmed baking sheet and let cool; discard the liquid and spices. Meanwhile, in a bowl, mix the shallot, vinegar and a large pinch of salt. Let stand for 10 minutes. Stir in the orange zest, tarragon, parsley, chives and oil; season with salt. Peel and trim the beets and slice them 1/4 inch thick. Arrange the beet slices in overlapping rows on a platter. Stir the herb dressing and spoon it over the beets. Scatter the pistachios and celery leaves on top and serve.

Garlicky Mushroom Sauté

Garlicky Mushroom Sauté

My Paris Market Cookbook_372 pounds (1 kilo) mushrooms (chanterelles, shiitake, or even button mushrooms will work)
2 tablespoons extra virgin olive oil
1 medium yellow onion, thinly sliced
1 medium shallot, thinly sliced
4 cloves garlic, crushed and chopped
2 tablespoons fresh parsley, chopped
Salt and pepper

Under a thin stream of cold water, lightly wash mushrooms and remove their feet. Use a clean dish towel to dry the mushrooms, then cut them into uniform slices, about ¼ inch thick. Heat the olive oil on medium heat and sauté the onion and shallot until transparent, about 3–5 minutes. In the meantime, stir together garlic and parsley in a small bowl. Add mushrooms to the pan and cook, stirring occasionally, until they have given their juice and then the juice has been cooked off, 3–5 minutes. Add parsley and garlic and cook another 2–3 minutes, before the parsley begins to wilt. Remove from heat, season to taste with salt and pepper, and serve immediately.

Fried Tomatoes alla Romano

Fried Tomatoes alla Romano

6a00d8341c7f3553ef016765ce2197970b-pi2 large red tomatoes, a bit firm
1 ball fresh mozzarella
12 fresh sage leaves
3 thin slices Prosciutto or Bayonne or Serrano ham any dry-cured ham
1 egg
1/4 C. flour
1/3 C. corn meal (polenta)
2 T. olive oil

Cut ham slices in half the short way. Cut 3 1/3 – 1/2″ (1cm) thick slices from each tomato (tossing top and bottom). Slice the mozzarella – one slice for each tomato slice. Get 3 flattish bowls or plates. Put flour in one, corn meal in one and the egg, beaten with a fork in the last. Put a large, nonstick skillet on medium – medium high heat. Add oil and heat. With your fingers (or a tongs) pick up one tomato slice, dip both sides in flour, then egg, then corn meal and place in skillet. Fry 3 – 5 minutes or until brown, turn with spatula and fry for 3 minutes more. After turning place 2 sage leaves, a piece of ham and a slice of mozzarella on top of each tomato, cover the pan and cook for 2-3 minutes – until cheese just starts to melt. Transfer tomatoes to individual plates and serve.

Creamy Parmesan Corn

Creamy Parmesan Corn

corn and bacon 17133 cans of corn, drained
1 (8oz.) package of cream cheese, soft
1/2 stick of butter, soft
1 C. of parmesan cheese, finely grated
1/2 pound of bacon, cooked crispy
Salt and Pepper to taste

In a slow cooker add the above ingredients. Cook on high for 3 hours, stirring occasionally or on low for 6 hours. Serve immediately.

5-Ingredient Asparagus with Curry Sauce

5-Ingredient Asparagus with Curry Sauce

2 tsp o8566037211_563a84799d_clive oil
2 cloves garlic, minced
1 lb. asparagus, cut into 1-inch pieces, tips and stalks separated
1 T. mild curry paste (such as Patak’s)
½ cup vegetable broth

Heat olive oil in a large nonstick skillet set over medium heat. Add the garlic and sauté for 30 seconds. Add the asparagus stalks and curry paste, and sauté for 2 minutes. Stir in the vegetable broth and bring to a simmer. Add the asparagus tips. Cook until the asparagus is just tender. Transfer the asparagus and sauce to a serving dish. Serve hot or at room temperature.

Zucchini Parmesan with Lemon

Zucchini Parmesan with Lemon

2 lbs. small zucchini
1 tsp. olive oil
1 tsp. lemon peel, grated
2 T. grated Parmesan cheese
¼ tsp. black pepper, freshly ground

Cut zucchini in half crosswise, then cut each half into 4 lengthwise sticks. Heat oil in a heavy nonstick skillet over medium high heat. Sauté zucchini and lemon peel about 3 minutes, stirring frequently, until zucchini is lightly browned. Mix in Parmesan cheese and pepper to taste.

Yield: 4 servings

Calories: 72

Fat: 3g

Fiber: 2g

Zippy Zucchini Fritter

Zippy Zucchini Fritter

2 1/2 cups shredded zucchini
4 eggs
1 (4 ounce) can diced green chiles
3/4 cup dry breadcrumbs
1/3 cup grated Parmesan Cheese
4 cloves fresh garlic minced
1 tsp. chicken flavored soup base
1/4 tsp. pepper
Oil for frying
Grated Parmesan Cheese for garnish

Squeeze as much water as possible from grated zucchini (leaves about 1 cup). Place all ingredients except oil in a bowl and mix well. Pour oil in a skillet to a 1/8 inch depth and heat over medium heat. Drop batter into hot oil 1 heaping tsp. at a time to make 8 fritters. Fry about 5 minutes on one side, turn, and fry until golden brown on the other side. Sprinkle lightly with additional Parmesan Cheese if desired. Serve hot immediately.

Whole Roasted Onions

Whole Roasted Onions

whole-roasted-onions-e14207498954009 small and medium yellow onions
1/4 cup olive oil
2 tablespoons unsalted butter, thinly sliced
coarse sea salt
fresh cracked black pepper
fresh rosemary sprigs

Place a rack in the upper third of the oven and preheat oven to 375 degrees F. Cut the tops off of each onion, but leave most of the skins on the onion. Arrange the onions in a square baking dish or a rimmed sheet pan. Drizzle the olive oil over the onions. Place a thin pat of butter on each onion. Sprinkle generously with salt and pepper and top with a rosemary sprig. Bake for 25 minutes until bubbling and tender. Increase the oven temperature to 400 degrees F and cook for another 15 to 20 minutes until the onions are completely tender and the tops are browned. Remove from the oven and allow to cool slightly. Remove the skins, slice and enjoy warm.

Transylvanian Delight Carrots

Transylvanian Delight Carrots

1 pound carrots
6 to 8 fresh cloves Garlic
4 or more T. butter
1/2 tsp. pepper
Salt and Pepper to taste
Chopped Fresh parsley

Peel carrots and slice diagonally into 1 inch lengths. Peel garlic and slice thinly lengthwise. Place carrots and garlic in a 1 1/2 quart saucepan with enough water to barely cover. Add butter and pepper and cook, covered over medium heat until carrots are tender. Remove cover and cook over high heat until water has boiled away and carrots are glazed with butter about 5 minutes. Salt to taste and garnish with chopped parsley.

Big Daddy’s Big on Flavor Spinach Treats

Big Daddy’s Big on Flavor Spinach Treats

2 ( 10 ounce) packages frozen chopped spinach, cooked and drained
10 cloves fresh garlic, finely chopped
3 cups commercial herb stuffing mix
6 eggs
1/2 cup melted butter
1/2 cup Parmesan Romano cheese mixture
1 1/4 tsp. salt
1/4 tsp. Tabasco
1 (10 3/4 ounce) can condensed cream of celery soup

Combine all ingredients except soup. Shape into small balls, Place on a large ungreased baking pan. Bake uncovered at 325 degrees F for 20 to 25 minutes. Remove to serving dish. Heat soup to boiling and pour over treats. Serve hot.

15 Ways to Doctor (15oz.) Frozen Peas

15 Ways to Doctor (15oz.) Frozen Peas

sweet-peas1. Add ¼ C. sautéed minced shallot to cooked peas.
2. Sauté a small diced red bell pepper in butter. Fold into cooked peas.
3. Cook a packaged rice blend, mix together with cooked peas.
4. Add 10oz cooked, drained frozen spinach and a quarter C. butter sautéed onions to cooked peas.
5. Add thawed but uncooked peas to a baby lettuce salad. Dress with mustardy vinaigrette and shaved parmesan.
6. Cooked peas + salt + butter + 2 T. chopped fresh mint
7. Cooked peas + diced ham or crumbled cooked bacon
8. Toast a handful of sliced almonds or pine nuts; fold into cooked peas.
9. Cook peas in 2 C. of chicken stock. Add 2 T. chopped tarragon or chervil. Add peas and stock to food processor and blend, adding a quarter C. of heavy cream
10. Mix thawed peas with 10oz. refrigerated prepared alfredo sauce and a handful of chopped ham. Fold into a pound of cooked fettuccini and serve.
11. Mix thawed peas with a C. of steamed sugar snap peas. Add red bell pepper strips and chopped scallion. Dress pea salad with blue cheese dressing.
12. Fold thawed peas into potato salad
13. Add thawed peas to egg salad. Spread on wheat bread, cut into tea sandwiches and garnish with watercress
14. Puree thawed peas, 1 ½ C. chicken stock, some minced onion, chopped cucumber and 2 T. plain nonfat yogurt in a food processor. Season with salt and pepper and serve as a cold soup. Garnish with additional yogurt
15. Thawed peas + minced onion + cucumber cubes + cilantro + plain nonfat yogurt seasoned with a little cumin

Broccolini Salad with Burrata Cheese

Broccolini Salad with Burrata Cheese

4e0a9ebc7b139f268ffb1ce2882f0aea2 pounds broccolini
3 large cremini mushrooms, about 2 inches in diameter
1 red onion (I used a red spring onion)
1 C. black Cerignola olives (available at Whole Foods’ olive bar)
1/2 C. Sherry Vinaigrette (recipe below)
Kosher salt and freshly ground black pepper
One 8-ounce burrata cheese
Extra virgin olive oil
Fleur de sel

Bring a large pot of salted water to a boil (1 C. of Kosher salt to each gallon of water). Prepare an ice bath. Set a cooling rack over a baking sheet and line the rack with paper towels. With a paring knife, cut off the thick ends of the broccolini stalks and peel the remaining stalks. Blanch the broccolini in batches in the boiling water until crisp-tender, 3 to 4 minutes. Transfer to the ice bath to stop the cooking, and drain on the paper towels. Cut off the stems of the mushrooms flush with the caps and discard. Cut the caps into paper-thin slices using a Japanese mandoline or other vegetable slicer or by hand, and transfer to a small bowl. Cut the onion in half through the equator. Slice one half of the onion into paper-thin rings on the mandoline. Select about 20 of the nicest rings, and reserve the remaining onion for another use. Cut the flesh of the olives away from the pit. Lay the pieces cut-side-down and cut lengthwise into thin slices. Line a baking sheet with parchment paper. Line up the broccolini stalks side by side on the parchment paper (this will allow you to dress and season the broccolini evenly), drizzle with about 1/4 C. vinaigrette, and toss to coat. Season to taste with salt and pepper. Toss the mushroom slices with about 2 T. of the vinaigrette and season with salt and pepper (do not overdress the mushrooms). Cut away the top nub of the burrata and put it in a shallow serving bowl that just holds it. Holding a pair of scissors vertically, snip an X into the top of the burrata, reaching the soft center. Open the top slightly and drizzle olive oil over and around the cheese. Sprinkle with fleur de sel and pepper, and place on a serving platter. Arrange the broccolini, mushrooms, olives, and onions on the platter.

Sherry Vinaigrette: Whisk together 1/4 C. sherry wine vinegar and 1/4 C. red wine vinegar, and then whisk in 1 C. extra virgin olive oil. The vinaigrette should look broken – do not emulsify. Refrigerate in a covered container for up to one month.

broccoli and cheese

broccoli and cheese

broccheese6 C. Fresh Broccoli, cut into bite-sized florets
For sauce:
1 C. fat-free evaporated milk
1 T. cornstarch
½ C. shredded cheddar cheese
¼ tsp. Worcestershire sauce
¼ tsp. hot sauce
1 slice whole-wheat bread, diced and toasted (for croutons)

Bring a large pot of water to boil over high heat. Add fresh broccoli, and cook until easily pierced by a fork, about 7–10 minutes. Drain and set aside. In a separate saucepan, combine evaporated milk and cornstarch. Slowly bring to a boil while stirring often. When the milk comes to a boil, remove it from the heat and add the cheese. Continue to stir until the cheese is melted and evenly mixed. Add the Worcestershire and hot sauces, and stir. Pour cheese over hot broccoli. Sprinkle whole-wheat croutons over broccoli and cheese mixture, and serve.

Yield: 4 servings
Calories: 162
Fat: 5g
Fiber: 4g

dunkin’ veggies and dips

dunkin’ veggies and dips

Keep the Beat Recipes: Deliciously Healthy Family MealsLow-fat blue cheese dip:

¼ C. reduced-fat blue cheese crumbles
¼ C. fat-free sour cream
2 T. light mayonnaise

Honey mustard dip:
¼ C. honey
2 T. brown mustard
2 T. fat-free evaporated milk
1 T. fresh parsley, rinsed, dried, and chopped (or 1 tsp. dried)
1 T. fresh chives, rinsed, dried, and chopped (or 1 tsp. dried)

Tuscan white bean dip:
1 T. olive oil
1 T. garlic, chopped (about 3 cloves)
2 T. onions, chopped
1 C. low-sodium cannellini beans, rinsed
¼ C. low-sodium chicken broth
1 T. fresh parsley, rinsed, dried, and chopped (or 1 tsp. dried)
1 tsp. fresh oregano, rinsed, dried, and chopped (or ¼ tsp. dried)

Vegetables:
5 C. assorted raw vegetables, rinsed and cut into bite-sized pieces as needed, such as baby carrots, celery sticks, broccoli florets, cauliflower florets, or cherry tomatoes

Combine ingredients for any (or all) of these three dips separately, and set aside (see note below). Arrange vegetables on a platter, and serve with choice of dip.

Italian Herb Baked Spinach Chips

Italian Herb Baked Spinach Chips

IMG_9342_22 cups fresh spinach (choose the big, healthy-looking leaves)
Few drop of extra virgin olive oil
McCormicks Italian Blend Seasoning
Salt

Preheat oven to 325. Place spinach in a large bowl. Add a few drops of olive oil and mix with your hands until each leaf is lightly coated in oil. Be careful not to use too much oil or the spinach will not crisp up in the oven. Sprinkle the spinach with Italian herb seasoning and salt. Taste one of the leaves to make sure you are using enough seasoning. (You won’t need a lot of seasoning). Arrange the spinach in a single layer (don’t let them overlap) on a baking sheet lined with parchment paper or lightly oil nonstick foil. Bake for 8 minutes. Watch them carefully after the 8 minute mark if they are not done. Let sit on the baking sheet for about 2-3 minutes. Remove from baking sheet and enjoy! TIPS: Be SUPER careful not to use too much olive oil. Only a few drops. Spinach will shrink A LOT in the oven so don’t be alarmed.

Broiled Balsamic Tomatoes with Spinach & Mozzarella

Broiled Balsamic Tomatoes with Spinach & Mozzarella

a911fc92bb6f814555585b412604bc7f2 Good Quality Tomatoes
Balsamic Vinegar
EVOO
Spinach
Garlic
Salt & Pepper
Mozzarella

Cut tomatoes in half, sprinkle balsamic vinegar over the cut sides. Place in Ziploc bag, add a little extra vinegar and set aside. Marinate tomatoes in balsamic vinegar for 30 minutes. While marinating, mince garlic. Heat a small amount of EVOO over medium heat and add the garlic, stirring constantly. Add in spinach, toss to coat, cover and remove from heat to allow spinach to wilt. Remove tomatoes from bag and lay on a baking sheet; season with salt and pepper. Bake for 7 minutes at 350 degrees. Then top with sautéed spinach and mozzarella. Broil until cheese melts.

Cheesy Zucchini Bites

Cheesy Zucchini Bites

3eaa73c0970531b57acc0244dbcaa8f63 cups thinly sliced unpeeled zucchini (4 small)
1 cup Original Bisquickâ„¢ mix
1/2 cup finely chopped onion
1/2 cup grated Parmesan cheese
2 tablespoons chopped fresh parsley
1/2 teaspoon salt
1/2 teaspoon seasoned salt
1/2 teaspoon dried marjoram or oregano leaves
1/8 teaspoon pepper
1 garlic clove, finely chopped
1/2 cup vegetable oil
4 eggs, slightly beaten

Heat oven to 350ºF. Grease bottom and sides of rectangular pan, 13x9x2 inches. Stir together all ingredients. Spread in pan. Bake about 25 minutes or until golden brown. Cut into 2-inch squares; cut squares diagonally in half into triangles.

Cheesy Cauliflower Tots

Cheesy Cauliflower Tots

tots1 medium head of cauliflower
2 T. heavy cream
2 T. butter
1/3 C. shredded sharp cheddar
4 egg whites
Salt & pepper to taste
Oil for frying

Clean and trim the cauliflower, adding the florets to a microwave safe bowl. Add the cream and butter to the bowl. Microwave for 5 minutes. Add the cauliflower and cheese to a magic bullet or food processor and blend until still chunky – kind of like a cooked oatmeal consistency. Season with salt and pepper. Chill for at least half an hour. Whip the egg whites to a stiff peak. Fold 1/3 of the egg whites into the cauliflower mixture to lighten it up. Then fold the cauliflower mixture into the rest of the egg whites and gently mix until combined. For best results, chill for another half hour or they won’t hold their shape as well. Fit a pastry bag with a round or star tube with about a 3/4 inch opening. Spray the inside of the bag with nonstick spray. Gently squeeze out 1 inch sections onto a greased cookie sheet, cutting with a butter knife as you go. When finished, bake in a 375 degree oven for 10-12 minutes (or longer if you’re skipping the frying) until puffed and slightly browned. Remove from the oven and serve – or heat 1/4 inch of oil in a sauté pan and when it’s very hot add the tots. It doesn’t need long, a minute per side to turn them golden brown and crispy. Serve immediately.

Red Wine and Garlic Mushrooms

Red Wine and Garlic Mushrooms

d70c71fdbb71d3f8db8425354c00b5b82 tablespoons butter
1 tablespoon olive oil
2-3 cloves garlic, minced
¼ cup red wine
16 oz. mushrooms (I used cremini, but you can use whatever kind you want)
2 tablespoons fresh squeezed lemon juice
2 tablespoons chopped parsley

Heat butter and olive oil in a skillet over medium heat. Once butter is melted and begins to bubble, add in garlic, stirring frequently, until it turns just golden, about 30 seconds to 1 minute. Stir in red wine and return mixture simmer. Add in mushrooms and toss to coat with sauce. Cover and simmer on medium-low heat for 15 minutes. Remove lid, season with salt and pepper, and continue cooking on medium-low heat for an additional 5-8 minutes, until the mushrooms are cooked through and the bottoms are golden. Drizzle with lemon juice and sprinkle parsley over the top

Sweet and Sour Roasted Peppers with Capers

Sweet and Sour Roasted Peppers with Capers

3 lb. Ripe Bell Peppers
2 tsp. small Capers
2 tsp. finely chopped fresh Flat Leaf Parsley
1 C. White Wine Vinegar
1 C. Water
¼ C. Sugar
1 ½ tsp. Fine Sea salt
2 cloves Garlic, sliced paper thin
EVOO

2 sterilized 1 pint jars and their lids

Arrange an oven rack 4 inches below the broiler and preheat the broiler. Place the peppers on a baking sheet and broil, turning every couple of minutes with tongs, until they are blistered and somewhat blackened on all sides. (Alternatively, you can char the peppers on a grill.) Transfer to a bowl, cover with plastic wrap, and let steam for about 10 minutes. Lay a pepper on a cutting board near the sink and slice or gently pull off the stem. Let any juice from the pepper drain into the sink. Cut the pepper in half and scrape off the charred skins, seeds, and innards. Cut the halves lengthwise into thin strips, about 1/4 inch thick. Clean and slice the remaining peppers and transfer them to a heatproof bowl. Stir in the capers and parsley. Bring the vinegar, water, sugar, salt, and garlic to a boil in a saucepan set over medium-high heat. Boil the brine for 2 minutes to dissolve the sugar and salt, and then pour it over the peppers. Let steep for 1 hour. Drain the peppers, reserving a little of the brine. Pack the peppers tightly into the sterilized jars. Spoon l T. brine over the peppers; then fill each jar with enough oil to cover the peppers completely. Cover tightly and let sit at cool room temperature for 24 hours. Check to make sure the peppers are still submerged; if not, add more oil. Let the peppers cure for at least 2 days before using, then store in the refrigerator for up to 3 months. To serve, remove from the jar only as much as you plan to use and let it come to room temperature. Top off the jar with more oil as necessary to keep the remaining peppers submerged.

Try toasting some crostini, top with fresh mozzarella, these peppers, and drizzle with pepper oil and salt.

Greek Spinach Balls with Minted Dill Yogurt Sauce

Greek Spinach Balls with Minted Dill Yogurt Sauce

img_202832 pounds fresh spinach
1 cup chopped scallions
2 tsp. olive oil
2 cups cooked brown rice
2 T. chopped fresh dill
1 1/2 T. fresh lemon juice (or juice of one large lemon should do it)
1 cup bread crumbs (you can make your own if needed)
Salt and pepper to taste
sesame seeds to coat, about one cup

Preheat the oven to 350 degrees. In a large pot, steam the spinach a few minutes until just wilted (only a few minutes). Drain and roughly chop the spinach. In a small saucepan, add the oil and sauté the scallions for about 5 minutes, until just starting to brown. In a large mixing bowl, combine all ingredients except sesame seeds. Use spray oil and coat a large baking sheet. But the sesame seeds in a bowl. Use your hands to make small snowball-sized balls with the mixture, then roll the spinach balls in the sesame seeds to coat. Arrange on the baking sheet without touching. This will make approx. 10 spinach balls. Bake for about 30 minutes.

Minted Dill Yogurt Dressing

1 cup plain yogurt
2 tsp. minced scallions (or red onion)
1 T. minced fresh dill
1 tsp. minced fresh mint (or 1 T. dried mint)
1 minced garlic clove
2 tsp. fresh lemon juice
Pinch of sugar
Salt to taste

Mix everything.

Glazed Zucchini

Glazed Zucchini

two zucchini with water drops isolated on white

2 pounds medium zucchini (1/2-3/4 inch thick and 5-6 inches long)
2 T. olive oil
2 garlic cloves
Salt
About 1/4 C water
1 T. thinly sliced fresh basil

Trim the ends of the zucchini. Soak it in a large bowl of cold water for 30 minutes to freshen. Drain the zucchini and pat dry. Cut it lengthwise in half, then crosswise into quarters. In a large skillet, combine the zucchini, oil, garlic, 1 tsp. salt and just enough water to cover the bottom of the pan. Cover and cook over medium heat until the zucchini begins to soften, 5-7 minutes. Remove the lid, raise the heat to high and cook, stirring, until the liquid evaporates and the zucchini is glazed with the oil and beginning to brown lightly. Remove the garlic cloves. Carefully stir in the basil and more salt to taste, and serve.

Savory Butternut Squash with Onion & Pecans

Savory Butternut Squash with Onion & Pecans

2848961 C. chopped pecans
2 slices bacon
2 tsp. butter
1 tsp. olive oil
1 1/2 C. chopped yellow onions
1 clove garlic, minced
1/2 tsp. ground sage
2 lbs butternut squash, peeled, seeded, and cubed
Salt & freshly ground black pepper, to taste
3 T. chopped fresh basil
2 T. freshly grated parmesan cheese

Preheat oven to 350 degrees F. Place the chopped pecans in an even layer on ungreased non-stick baking sheet; bake at 350 degrees F for 7 minutes. While pecans are toasting, cook the bacon in a large, heavy skillet until it is crisp; remove bacon, crumble it, and set aside. Add the butter and oil to the bacon drippings and stir in the onion and garlic, cook over low heat until tender, about 15 minutes; stir in the ground sage. Add the cubed squash, cover, and cook, stirring occasionally, until the squash is tender but not mushy, about 15 minutes; season to taste with salt and pepper. Add half of the toasted pecans and the basil and stir carefully to mix well (avoid breaking up the squash). Place in a serving dish and sprinkle with crumbled bacon, remaining pecans, and Parmesan, and serve. Note: crumbled Gorgonzola is also good in place of the Parmesan!