Braised Beef with Carrot, Parsnip and Potato

Braised Beef with Carrot, Parsnip and Potato

2 tbsp butter

1 cup leeks, sliced

6oz lean stew beef cut into cubes

1 1/2 cup sliced carrots

1 cup peeled and chopped parsnips

1/2 lb potatoes chopped

2 cups unsalted beef stock or chicken stock

 

Preheat oven to 350. Heat the butter in a flame proof casserole, add the leeks, and sauté for 5 minutes or until softened. Add the beef and sauté until browned. Add the carrots, parsnips, and potatoes, cover with stock and bring the mixture to a boil. Transfer the casserole to the preheated oven and cook for 1 1/2-2 hours, or until the meat is soft. Blend to a puree to the desired consistency.

 

6-9 months

Lemon Garlic Roasted Rack of Lamb

Lemon Garlic Roasted Rack of Lamb

Lemon Garlic Roasted Rack of Lamb

2 racks of lamb, frenched

2 T. olive oil

6 cloves of garlic, finely diced

juice of 1 lemon

salt and pepper, to taste

 

Generously season rack of lamb with salt and pepper. In a large bag, add lamb and olive oil, garlic, and lemon juice. Let marinate at least two hours, or overnight. Preheat oven to 350 degrees. Heat a heavy cast iron pan on the stovetop at medium-high heat. Remove lamb racks from marinade, pat with towels to remove excess oil and liquid (doesn’t need to be bone dry, just not dripping.) Add racks to pan and brown on each side, about 4 minutes per side. Move pan to oven and let roast for 15 minutes, fat side down. Flip racks on other side, and roast an additional 10-15 minutes, until internal thermometer reaches 125 degrees for medium-rare, then remove from oven. Let stand for 10 minutes before carving.

Very Green Avocado-Tahini Dip

Very Green Avocado-Tahini Dip

Very Green Avocado-Tahini Dip3 to 4 ounces baby spinach or arugula, or a combination
1 large, ripe avocado, peeled and diced
1⁄3 C. tahini (sesame paste)
Juice of 1 lemon
1⁄2 tsp. ground cumin
2 T. minced fresh parsley, cilantro, or dill
Salt and freshly ground pepper to taste

Rinse the greens and place them in a large skillet or saucepan. With just the water clinging to the leaves, cook the greens until just wilted down. Remove from the heat. Place all the ingredients in the container of a food processor, and process until smooth. Add 1⁄4 C. water, as needed, to achieve a medium-thick consistency. Transfer to a serving bowl. Keep covered until ready to serve. Serve at once as suggested above. Store any leftovers in an airtight container in the refrigerator for up to two days.

Brave Horse Tavern’s Deviled Eggs

Brave Horse Tavern’s Deviled Eggs

Brave Horse Tavern’s Deviled Eggs

Pickled Garlic

 

1 C. Water

2/3 Apple Cider Vinegar

½ C. Sugar

1 tsp. Salt

1 tsp. Mustard Seeds

1 Bay Leaf

1 C. chopped Green Garlic NOTE: If you can’t find green garlic, substitute a head’s worth of peeled garlic cloves, and thinly slice the garlic before adding it to the top of each egg.

 

Deviled Eggs

 

6 eggs

4 thick slices smoked bacon

3 tablespoons sour cream

2 tablespoons mayonnaise

1 1/2 teaspoons Dijon mustard

1 teaspoon sambal or other spicy Asian chile sauce

¼ teaspoon Tabasco or other hot pepper sauce

2 tablespoons finely chopped fresh chives

¼ cup diced pasilla or poblano peppers

2 tablespoons finely chopped fresh Italian parsley

 

Make the pickled garlic: Bring the water, vinegar, sugar, salt, mustard seeds, and bay leaf to a boil in a small saucepan, stirring until the sugar has dissolved completely. Add the garlic, simmer for 5 minutes, then remove the pan from the heat and let cool to room temperature. (The garlic can be made up to 1 week ahead and stored in an airtight container in the refrigerator, in its pickling liquid, until needed.) Make the deviled eggs: Place the eggs in a saucepan and add cold water to cover. Bring to a boil over high heat. When the water boils, remove the pan from the heat, cover, and let sit for 12 minutes. Drain the eggs, let cool in a bowl of ice water, and peel. Meanwhile, cook the bacon over medium heat in a large saucepan until crisp, about 10 minutes, turning occasionally. Transfer to a paper towel-lined plate, reserving the bacon fat for the egg filling, and set aside. (Yes, you can eat a piece. The chef accounted for this.)

4- Cut the eggs in half lengthwise, transferring the yolks to a medium bowl and the whites to a serving platter. Add the sour cream, mayonnaise, mustard, sambal, Tabasco, chives, and ix/2 teaspoons of the bacon grease. Finely chop the bacon and add about three-quarters of it to the yolk mixture. Just before serving, pile the yolk mixture into the egg whites. Top each egg with some of the leftover bacon, pasilla peppers, parsley, and a few pieces of pickled green garlic and serve.

Birdseed Muffins

Birdseed Muffins

1/4 cup plus 2 tablespoons sunflower seed

1/2 cup rolled oats

2 tablespoons wheat germ

1/4 cup millet

1/4 cup sesame seeds

1 tablespoon flax seeds

1 1/2 cups all purpose flour

1/2 cup whole wheat flour

1 1/4 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1 tablespoon poppy seeds

4 ounces of butter

1/2 cup sugar

2 large eggs

1/4 cup mild-flavored honey. such as clover

1 1/4 cups buttermilk

 

For the topping:

2 tablespoons millet

2 tablespoons flax seeds

2 tablespoons poppy seeds

2 tablespoons sesame seeds

 

Pre-heat the oven to 325F. Spread all the top 6 ingredients in rows on a baking pan, and toast for 6-8 minutes. Allow to cool. Turn the oven up to 350F. In the bowl of a food processor fitted with the steel blade, combine the sunflower seeds, wheat germ, flours, baking powder, baking soda, and salt. Process until the seeds have the consistency of the flours. Add the rest of the toasted grains and the poppy seeds, pulsing on and off a few times, just to combine. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter with the sugar until light and fluffy. Add one egg at a time, mixing well between each addition. Add the honey and mix well. Add the flour mixture and the buttermilk in 3:2 additions, mixing only until incorporated, scraping the bottom of the bowl after each addition. To prepare the topping: mix the four seeds together. Sprinkle 1/2 teaspoon on the topping into the bottom of each paper lined muffin cup. Fill the cups completely to the rim and sprinkle 1 teaspoon of the topping over the surface of each muffin. Bake for about 25 minutes, until firm and golden. I made 24 mini muffins and 8 regular muffins.

 

Yield:

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Fiber:

Crispy Onion Bhajis

Crispy Onion Bhajis

Crispy Onion Bhajis

 

2 white onions, sliced or spiralized using the flat noodle blade

3/4 cup | 105 grams gram flour/chickpea flour

1/2 teaspoon baking powder

1 teaspoon salt

1 teaspoon ground cumin

1/2 teaspoon ground turmeric

1 green chili, , deseeded and finely chopped

2 tablespoons freshly chopped cilantro

1 teaspoon lemon juice

5-6 tablespoons water

coconut oil for frying

 

Place the flour, baking powder, salt, cumin, turmeric, chili, cilantro, and lemon juice in a large bowl and whisk to combine. Add in the water. Once you’ve got a thick batter, add the onions slices and stir to coat with the batter. I find this step is easiest if you just mix with your hands. Heat a large wok on the stove top on a medium heat and melt enough coconut oil so that you’ve got about a half inch layer of oil. Carefully drop tablespoons of the batter into the hot oil cooking about 3-4 bhajis at a time. Fry for about a minute on each side and then flip the bhajis to get the other side until golden. Remove each bhaji with a slotted spoon and place on a plate lined with a paper towel to drain the excess oil. Continue until all of you batter in gone. Serve these hot on their own or with a cucumber mint raita and enjoy!

Beer Braised Beef

Beer Braised Beef

3 to 4 lb. stew beef

1/2 C. flour

1 T. salt

2 tsp. paprika

1 tsp. pepper

12 small white onions, peeled

4 strips bacon, diced

16 oz. sliced mushrooms

1 can (12 oz. or 1 1/2 C. s) beer

1 tsp.  sugar

1 T. vinegar

1/2 tsp.  dried leaf thyme, crushed

1 small bay leaf

 

Combine flour, salt, paprika, and pepper in a large shallow bowl or food storage bag. Toss beef cubes in flour mixture to coat thoroughly. Place onions, bacon and about half of the mushrooms in Crockpot. Add beef and remaining mushrooms. Combine beer, sugar, vinegar, thyme, and bay leaf; pour over beef. Cover and cook on LOW for 8 to 10 hours. Serve beef with noodles or rice.  If desired, make a gravy from juices. Strain cooking liquids into a saucepan and simmer for about 5 minutes to reduce slightly. Combine 2 T. of flour with about 3 to 4 T. of water to make a smooth paste. Pour into beef juice mixture and simmer until thickened.

 

Instant Pot Dirty Rice

Instant Pot Dirty Rice

Instant Pot Dirty Rice

 

1 lb. lean ground beef

1 lb. ground sausage

1 cup yellow onions diced

3/4 cup green bell peppers diced

1/2 cup celery diced

1 Tbsp. creole seasoning

2 cups long grain white rice

2 cups chicken stock

4 thyme sprigs

2 bay leaves

1/4 cup green onions thinly sliced

2 Tbsp. parsley finely chopped

 

Using sauté setting – add beef and sausage to pot along with onions, peppers, celery, and creole seasoning. As the meat begins to brown, break up as much as possible and cook until meat is browned thoroughly. Add rice to pot, along with chicken stock, and mix well. Place thyme and bay leaves on top (so that you can easily remove them later). Lock lid and cook for 12 minutes at low pressure. Once cook time is complete, allow pressure to release naturally (will take about 10 minutes). Remove thyme sprigs and bay leaves, then mix. Finally, add green onions and parsley, then mix really well one last time.

Rice a Roni Lemon Chicken

Rice a Roni Lemon Chicken

Mediterranean Lemon Chicken

 

5 skinless, boneless chicken breast halves

1 teaspoon paprika

Salt and pepper to taste

2 tablespoons margarine or butter

2 cloves garlic, minced

1 (6.9 oz.) package chicken flavor Rice-A-Roni

2 tablespoons lemon juice

1 C. chopped red or green bell pepper

1/2 teaspoon grated lemon peel

 

Sprinkle chicken with paprika and salt and pepper. In large skillet, heat margarine over high heat. Add chicken and garlic; cook 2 minutes on each side or until browned. Remove chicken from skillet and set aside, reserving drippings. Keep warm.  In same skillet, sauté rice-vermicelli mixture in reserved drippings over medium heat until vermicelli is light brown; add lemon juice with 2 1/4 C. hot water and contents of seasoning packet. Bring to a boil; cover, reduce heat and simmer 10 minutes. Stir in red pepper and lemon peel. Top rice with chicken. Cover; continue to simmer 10 minutes or until liquid is absorbed, rice is tender and chicken is cooked through. Makes 5 servings.

 

Banana Strawberry Muffins

Banana Strawberry Muffins

2/3 C. sugar

1/2 C. oil

2 eggs

2/3 C. mashed ripe bananas

1 tsp. vanilla

1 2/3 C. all-purpose flour

1 tsp. baking soda

1/2 tsp. salt

3/4 C. finely chopped fresh strawberries

 

Heat oven to 375°F. Line 12 muffin C. with paper baking C.. In medium bowl, combine sugar, oil and eggs; blend well. Stir in bananas and vanilla. Lightly spoon flour into measuring C.; level off. Add flour, baking soda and salt to sugar mixture; stir just until combined. Stir in strawberries. Spoon batter evenly into paper-lined muffin cups. Bake at 375°F. for 17 to 21 minutes or until toothpick inserted in center comes out clean. Immediately remove from muffin cups. Serve warm or cool.

 

Yield:

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Fiber:

 

 

Chicken Diane

Chicken Diane

Chicken Diane

 

6 boneless, skinless chicken thighs or breast halves

1/4 C. butter

1 medium onion, chopped fine

1/3 C. fresh parsley

1/4 C. steak sauce

1/4 C. dry sherry

1 T. Worcestershire sauce

1 T. Dijon-style mustard

 

In a large skillet, heat half the butter over medium heat until bubbly and hot. Add the chicken and cook, turning frequently until lightly browned on all sides and, when pierced with a fork, juices run clear.  Remove chicken to a plate and keep warm.  In the same skillet, heat remaining butter. Add onion and sauté until translucent, about 2 minutes or less. Reduce heat and add remaining ingredients, except chicken. Cook, stirring occasionally, until heated through. Return chicken to skillet and turn to coat with sauce.  Serve with rice or noodles and a tossed salad.

Baked Beans

Baked Beans

2 C. Dried beans
1 medium onion
1/2 lb. salt pork

2 T. brown sugar

2 tsp. mustard (dried)

1/4 tsp. pepper

1 tsp. salt

1/4 C. molasses

Wash the beans and cover them with water and about 3″ more. Soak overnight. In the morning, simmer slowly until the skins wrinkle- about 1 hr or so. (Josephine says the beans are done if the skin breaks when you blow on the beans.) Drain the beans, saving the water, which should be kept hot. Put the onion in the bottom of the beanpot add the beans. Score the salt pork (chop the bacon) and place into a depression in the beans. Mix the brown sugar, mustard, pepper, salt, and molasses and add to the beans. Add enough of the hot bean water to cover the beans, put the top on the bean pot, and bake at 450 degrees for 3 hr, then 325 degrees for another 4 hrs. Look at the beans every hour to make sure you can see the water, adding hot bean water as needed so they don’t dry out. Remove the cover during the last hour so that the beans aren’t too wet.

Grilled Cactus and Corn Salad

Grilled Cactus and Corn Salad

Grilled Cactus and Corn Salad

 

4-5 cactus paddles (nopales), thorns and edges trimmed

3 cobs of corn, husks removed

2 tablespoons olive oil, for brushing

1/2 cup diced white onion

1 clove garlic, minced

Juice of 1 lime

1/4 cup cilantro, coarsely chopped

1/4 cup queso fresco

1/2 teaspoon salt

1/4 teaspoon pepper

 

Clean and prepare the cactus paddles.  Cut each paddle into strips, leaving the base intact, then brush with olive oil and season with salt and pepper.  Shuck and clean the corn. Preheat the grill to medium-high, then lay the cactus paddles and shucked corn on the grill directly over the heat and cook until the cactus paddles are soft and slightly charred and the corn is charred on all sides, turning both throughout grilling so they char evenly.  The cactus paddles should take about 5 minutes on each side, and the corn should take about 10 minutes total as well.  Remove the cactus paddles and corn from the grill and let them cool enough to handle, then chop the cactus paddles into bite-size pieces and carefully cut the corn kernels off the cob. In a large bowl, combine the chopped, grilled cactus, grilled corn, chopped onion, garlic, and lime juice, and toss. Season with salt and pepper, then garnish with the chopped cilantro and queso fresco, tossing again before serving.

Bacon and Clam Chowder

Bacon and Clam Chowder

4 tsp. extra-virgin olive oil

1 large onion, chopped

2 celery stalks, coarsely chopped

2 large red or yellow bell peppers, coarsely chopped

1/2 tsp. freshly ground black pepper

3 oz. Canadian bacon, finely chopped

3 garlic cloves, minced

4 tsp. chopped fresh thyme

3 C. chicken broth

12 oz. new potatoes cut into 1/2-inch chunks

1 can (14 1/2 oz.) diced tomatoes, drained

1/2 C. dry white wine (optional) 1 1/2 C. water 12 littleneck clams, well scrubbed

 

Heat the oil in a Dutch oven over medium heat. Add the onion, celery, bell peppers, and black pepper. Stir well, cover, and cook, stirring occasionally, for 12 to 14 minutes, or until the vegetables are tender.  Stir in the Canadian bacon, garlic, and thyme; increase the heat to medium-high and cook, stirring occasionally, for 5 minutes, or until all the juices have evaporated.  Add the broth and potatoes; cover and bring to a boil. Reduce the heat to medium-low and simmer, covered, for 10 minutes, or until the potatoes are tender. Stir in the tomatoes and wine (if using), cover, and simmer for 5 minutes more. Remove from the heat. Bring the water to a boil in a medium skillet over high heat. Add the clams; reduce the heat to medium, cover, and cook, stirring often, for 8 to 10 minutes, or until the clams open. With tongs, transfer the clams to a bowl, discarding those that haven’t opened. Line a fine-mesh strainer with damp paper towels. To remove any sand, pour the clam broth through the strainer into a glass measure. Add the broth to the soup. Reheat if necessary. Remove the clams from their shells and chop coarsely. Add the clams to the soup; reheat briefly, then ladle into bowls.

 

Yield:

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Fiber:

Cactus Salad Tacos

Cactus Salad Tacos

Cactus Salad Tacos

Mission Artisan Tortillas

1 ½ lbs nopales-cooked (grilled or broiled), sliced in strips

1 small onion, chopped

2 medium tomatoes, chopped

½ bunch of cilantro chopped

1 ½ tbsp lime juice

3 tbsp olive oil

1 tsp salt

½ tsp pepper

1 tsp Mexican dried oregano, crushed

1/3 cup cotija cheese, crumbled

 

De-spine, roast or grill the cactus paddles, then slice in strips. Chop onion and tomatoes and mix with the nopales and cilantro. Chill for about 15 minutes. In a separate bow add lime juice, oil, salt, pepper and oregano and stir to blend. Add to cactus salad and gently toss. Warm up your tortillas on a skillet. Assemble the tacos. Garnish with Cotija cheese.

Brandied Cheese Spread

Brandied Cheese Spread

1/4 tsp. instant coffee granules
1 T. hot water
1 (8-ounce) package cream cheese, softened
1/4 C. sugar
2 T. sour cream
2 T. brandy
1 (2-ounce) package slivered almonds, toasted and chopped

Dissolve coffee granules in hot water in large mixing bowl. Add cream cheese and next three ingredients; beat at medium speed with an electric mixer until blended. Stir in almonds. Spoon mixture into an airtight container, and refrigerate up to 1 week. Yield 1 1/2 C.. Serve with gingersnaps or sliced apples and pears.

Authentic Manicotti Crepes

Authentic Manicotti Crepes

4 eggs

2 cup water

1 tsp. salt

2 cup flour

Oil

 

2 lbs. ricotta cheese

8 oz. shredded mozzarella

2 tsp. parsley

1 large egg

3/4 cup grated romano cheese

2 C. Homemade Marinara Sauce

Salt & pepper to taste

 

Crepes: Whisk together eggs & water. Add flour & salt and continue to whisk until all of the lumps are gone. Heat a 6-7″ nonstick skillet. Lightly brush the skillet with oil. Pour a gravy size spoon of batter into the skillet. Cook each side until lightly brown. Place the crepe onto a dish. Repeat the process until all of the batter is done. Make sure to place a piece of wax paper between each crepe. Wrap crepes in foil and set aside.  Filling: Preheat oven to 350 degrees. Mix ricotta, mozzarella, parsley, egg & 1/2 cup of romano cheese together. Add salt & pepper to taste.  Coat a thin layer of sauce in a baking dish. Take a crepe and spoon the filling into the center. Roll up the crepe and place it in the dish. Continue until all the crepes are finished. Cover with the remaining sauce & sprinkle the remaining 1/4 cup of romano cheese on top. Bake for 30-45 minutes.

 

Yield:

Calories:

Fat:

Los Pickles de Yucatán

Los Pickles de Yucatán

Los Pickles

Pickled Radishes

 

2 bunches small radishes (about 24), trimmed and quartered (2 cups) ¥2 cup white vinegar

1/2 cup fresh lime juice (from 5 to 6 limes)

1 tablespoon kosher salt

 

Pickled Greens

 

1 bunch beet greens or mustard greens, thoroughly washed and stemmed

2 tablespoons sugar

1 tablespoon kosher salt

1 cup white vinegar

1/3 cup water

 

Put the greens in a medium bowl, sprinkle with the sugar and salt, toss, and let wilt for 30 minutes.

Drain the greens and transfer to a 1-pint canning jar. Combine the vinegar and water and pour over the greens, making sure they are completely submerged. Cover and refrigerate for at least 1 hour before using.

 

Pickled Nopales

 

2 nopales (cactus paddles)

1/2 habanero

2 tablespoons sugar

1/2 teaspoon kosher salt

1 cup white vinegar

 

Carefully remove the thorns from the nopales by skimming the surface with a chef s knife in the same direction as the thorns. Cut off the woody stems and discard. Cut the cactus into 1-inch cubes, put in a 1-pint canning jar, and add the remaining ingredients. Let sit for at least 4 hours before using. (Note: The pickles and brine will have a rather slimy texture—this is normal with nopales.)

 

Pickled Habaneros with Chile Pequm

 

2 cups habaneros, left whole

1 tablespoon pequm chiles

1 tablespoon coriander seeds, toasted in a small dry skillet until fragrant

1 cup white vinegar

1/2 cup sugar

1 tablespoon kosher salt

Let sit, refrigerated, for 2 days before serving.

 

 

Pickled White Onions

 

1 white onion, thinly sliced on a mandoline or with a sharp knife

1 cup white vinegar

1 tablespoon sugar

1 1/2 teaspoons kosher salt

 

 

Pickled Red Onions

 

1 red onion, thinly sliced on a mandoline or with a sharp knife

1 cup white vinegar

1/4 cup fresh lime juice (from 2 to 3 limes)

1/4 cup sugar

1 tablespoon kosher salt

 

 

Pickled Spring Onions

 

8 spring onions, trimmed and halved, bulbs separated and stalks trimmed to 3-incli lengths

3 habaneros (left whole)

1 cup white vinegar

1 tablespoon sugar

1 1/2 teaspoons kosher salt

 

Pickled Red Bell Peppers

 

1 large or 2 small red bell peppers, cored, seeded, and cut into long strips

1/2 cup water

1/2 cup white vinegar

2 tablespoons sugar

1/2 teaspoon kosher salt

 

 

Pickled Sandia

 

3 cups water

1 tablespoon plus 1 teaspoon kosher salt

2 cups 1-inch squares peeled watermelon rind (a little red is okay)

1 cup white vinegar

1/4 cup sugar

 

Bring water to boil in a medium saucepan and add 1 tablespoon of the salt. Add the watermelon rind, cover, reduce the heat so that the water is at a low boil, and cook for about 30 minutes, until the watermelon rind is soft. Drain the rind and let cool. Combine the vinegar, sugar, and the remaining 1 teaspoon salt. Put the rind in a 1-pint canning jar and add the pickle solution. Let sit for at least 3 hours before using.

 

 

Pickled Pina

 

1/3 ripe pineapple, peeled, cored, and cut into 3 4-inch-thick rounds

2 tablespoons olive oil

1/4cup honey

Pinch of kosher salt, plus 1 teaspoon

1 dried arbol chile

1/2 cinnamon stick

1 teaspoon allspice berries

1/2 teaspoon black peppercorns

1 cup apple cider vinegar

2 tablespoons sugar

 

Prepare a hot fire in a grill. Toss the pineapple with the olive oil and honey in a medium bowl and season with a generous pinch of salt. Grill over high heat, turning once, until marked by the grill and cooked through, about 1 minute per side. Let cool, then cut into wedges. Set aside.  Toast the chile, cinnamon, allspice, and peppercorns in a dry cast-iron skillet over medium heat until fragrant, about 2 minutes. Set aside. Heat the vinegar, sugar, and the remaining 1 teaspoon salt in a small saucepan over medium-low heat, stirring, until the sugar and salt dissolve. Put the pineapple in a 1-pint canning jar and add the toasted chiles and spices. Add the pickle solution. Let sit for at least 3 hours before using.

Cornhusker Corn Casserole

Cornhusker Corn Casserole

 

2 C. canned yellow or white hominy, drained and patted dry

2 C. fresh corn kernels, preferably, or 2 C. frozen and thawed corn kernels

1 garlic clove, minced

8 ounces sharp cheddar cheese, shredded

2 C. milk

4 eggs, beaten

1 tsp. salt

1/4 tsp. cayenne pepper

 

Preheat the oven to 350 degrees F. Lightly oil or butter a baking dish or casserole.  In the baking dish, stir together the hominy and corn leveling off the top of the mixture with a rubber spatula. Top with the garlic and cheddar. Whisk together the milk, eggs, salt, and cayenne in medium bowl, and pour this mixture over the top. Bake for 50 to 60 minutes, or until the casserole is set and the top is bubbling. Remove from the oven, let rest for 5 to 10 minutes, and serve hot.

 

Yield:

Calories:

Fat:

Fiber:

 

 

 

Salsa Criolla (Peru)

Salsa Criolla (Peru)

1/2 medium red onion, finely sliced from top to root

1 aji amarillo, cut in thin slices (or any other fresh chili pepper)

1/2 bell pepper, thinly sliced (optional)

2 tablespoons cilantro leaves, chopped

Salt and pepper

Juice of 1 lime

1 tablespoon olive oil

 

Onion, aji amarillo, cilantro, and lime juice. Salsa criolla accompanies most of our dishes, such as tamales, sandwiches, and any kind of beans. Make it right before serving to fully enjoy its crispness and vibrant flavor.

 

Put the onion in a bowl, cover with ice water, and let rest for 5 minutes. Drain thoroughly. In a bowl, combine the onion, aji amarillo, bell pepper, cilantro leaves, salt, pepper, lemon juice, and olive oil. Mix carefully. Use immediately or keep refrigerated up to 1 hour. Note: When you put onions in ice water they remain crunchy and lose their harsh taste. Season them at the very last minute to keep the onions crisp. If you prefer to enjoy this salsa’s flavor without the heat, use bell peppers instead of aji amarillo.

Asian Ostrich Satay with Sesame Seeds on Skewers

Asian Ostrich Satay with Sesame Seeds on Skewers

1/3 C. of soy sauce

2 tsp Asian sesame oil

2 tsp minced gingerroot

2 large garlic cloves, finely minced

2 tsp. rice vinegar

1-2 tsp. sugar

1/2 tsp. freshly ground white pepper

1 1/2 T. lightly toasted sesame seeds

1 pound ostrich filet, partially frozen for easy slicing

Fresh cilantro sprigs (optional)

 

Mix together soy sauce, oil, and gingerroot. Garlic, vinegar, sugar, pepper, and sesame seeds. Slice meat on diagonal 1/8 to 1/4 inch thick and add to soy mixture. Toss well to coat all the slices and let stand at room temperature for 1 hour.  Prepare grill. Thread meat on skewers. Place skewers on grill rack, not touching each other. Grill over medium-hot to hot coals, basting once or twice with marinade, until meat is lightly browned, about 2 minutes on each side. Cook rare to medium-rare. Do not overcook. Arrange on a clean serving plate and garnish with cilantro. May want to use Southeast peanut sauce for dipping.

Instant Pot Thanksgiving Turkey Breast & Gravy

Instant Pot Thanksgiving Turkey Breast & Gravy

Instant Pot Thanksgiving Turkey Breast & Gravy

 

For a small-scale Thanksgiving dinner (or an easy turkey dinner anytime), cook a split turkey breast in the Instant Pot. It’s easier and faster than roasting a whole bird in the oven and making gravy on the stove top. This method works with turkey wings, thighs, or drumsticks. Just increase the cooking time by 5 minutes for dark meat, and don’t overload the pot (no more than 4 pounds).

 

1 bone-in, skin-on split turkey breast, 2V2 to 3V2 pounds

1 1/2 teaspoons kosher salt

1/2 teaspoon freshly ground black pepper

1 teaspoon sweet paprika

1   tablespoon avocado oil or other neutral oil with high smoke point

2  yellow onions, chopped

4 cloves garlic

1   teaspoon poultry seasoning

2  cups low-sodium chicken broth (this page) or turkey broth

2 tablespoons all-purpose flour

 

Pat the turkey breast dry with paper towels, then season on both sides with the salt, pepper, and paprika. Put the Instant Pot trivet on a plate. Select the Sauté, setting on the Instant Pot and heat the oil. Place the turkey breast, skin side down, in the pot and sear for 5 minutes, until well browned. Using the tongs, transfer the turkey breast, skin side up, to the trivet. Add the onions and garlic to the pot and sauté for 5 minutes, until the onions have softened. Add the poultry’ seasoning and broth and stir, nudging any browned bits from the pot bottom. Wearing heat-resistant mitts, lower the trivet with the turkey breast into the Instant Pot, resting it on top of the onions. Secure the lid and set the Pressure Release to Sealing. Press the Cancel button to reset the cooking program, then select the Poultry setting and set the cooking time for 25 minutes at high pressure. Perform a quick release by moving the Pressure Release to Venting. Open the pot and insert an instant-read thermometer into the center of the breast away from the bone. The thermometer should register at leasti6o°F (if lower than 16o°F, cook the turkey on the Manual setting for a few more minutes) .Wearing the heat-resistant mitts, lift the trivet with the turkey breast out of the pot. Transfer the turkey breast to a carving board and tent it with aluminum foil. Sprinkle the flour into the pot, then use an immersion blender to blend the onion mixture until smooth. Press the Cancel button to reset the cooking program, select the Sauté setting, and simmer the gravy for 1 to 2 minutes, until thickened. Press the Cancel button, and season with salt and pepper if needed. Carve the turkey, arrange on a platter, and serve with the gravy.

Asian Noodle Bowl

Asian Noodle Bowl

4 C. vegetable or chicken broth

6 oz. Udon noodles

1 medium red bell pepper, cut into thin strips

1 C. broccoli florets, cut into bite size pieces

1 1/2 C. snow peas

1/4 C. sliced green onions

1 med jalapeño pepper, sliced (optional)

3 T. chopped cilantro

2 T. tamari, shoyu or light soy sauce

2 tsp. grated fresh ginger

1 tsp. Asian chili-garlic sauce

1/4 tsp. salt

 

Boil Udon noodles for 4 minutes in a quart of dark vegetable broth, or chicken broth would be fine, too. Remove the noodles from the broth, rinse under cold water, drain and set aside. Bring the broth back to the boil and add the broccoli florets, red pepper and (jalapeño pepper, shrimp or chicken, if using). Cover and cook for 4 minutes. Remove from heat.  Return drained noodles to pot. Add snow peas, green onion and cilantro, and remaining ingredients. Cover and let stand off heat for another 3 – 4 minutes until snow peas and onions are crisp-tender. Serve in deep bowls with a squeeze of fresh lime juice and a sprinkling of chopped cilantro. Chop sticks make the noodles easy to grasp and a big spoon lets you slurp up the wonderful broth.

 

Yield:

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Bacon and Ranch Cheeseball

Bacon and Ranch Cheeseball

Bacon and Ranch Cheeseball

2 (8-ounce) packages of low-fat cream cheese, softened

1 package ranch dressing mix

1 1/2 cups shredded cheddar cheese, divided

5 to 7 strips bacon, cooked and crumbled

¼ C. Green Onions or 1/3 C. Chives, optional

 

Mix all of the ingredients except V2 cup cheddar cheese together with a mixer until they are incorporated. Mold into a ball and wrap in plastic wrap to store. When ready to serve, roll the cheese ball in the remaining k2 cup cheese to coat. Serve with assorted crackers. Makes 1 ball, enough to serve 8 as an appetizer.

Asiago-Pepper Puff Ring

Asiago-Pepper Puff Ring

6 T. butter

1/2 tsp. pepper

1 C. all-purpose flour

4 large eggs

3/4 C. (3oz.) shredded asiago cheese

In a 3- to 4-quart pan, combine 1 C. water, butter, and pepper; bring to a boil over high heat. Add flour all at once and stir quickly until mixture pulls away from pan sides and masses together. Remove from heat and stir until flour is incorporated and mixture is smooth. Let cool about 5 minutes, stirring occasionally. To mix by hand, add eggs, one at a time, to warm butter-flour mixture in pan, beating with a wooden spoon after each addition until dough is smooth and satiny. Stir in shredded asiago cheese.  To mix with an electric mixer or food processor, scrape warm butter-flour mixture into a bowl. Add eggs, one at a time, beating or whirling after each addition just until smooth; stir in shredded asiago cheese, do not overmix. On a buttered 12- by 15-inch baking sheet, drop eight equal portions (about 1/3 C. each) of asiago-pepper dough, side by side with edges touching, in an 8-inch circle. Sprinkle with another 1/4 C. shredded asiago. Bake in a 375° regular or convection oven until browned, 40 to 50 minutes. Pierce each puff in several places with a wooden skewer and return to oven. Bake until well browned and crisp, 5 to 7 minutes longer. With a spatula, slide ring off pan. Serve hot, breaking off puffs to eat.

 

Yield:

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Best Chicken Fried Rice Without a Wok

Best Chicken Fried Rice Without a Wok

How To Make the Best Chicken Fried Rice Without a Wok

1 cup long-grain white rice

1 3/4 cups water

1/2 teaspoon kosher salt

1 tablespoon unsalted butter or vegetable oil (optional)

For the chicken:

12 ounces boneless, skinless chicken breasts or thighs, cut into 1-inch pieces

1 tablespoon tamari or soy sauce

1 teaspoon rice vinegar

1/4 teaspoon freshly ground black pepper

1/4 teaspoon Asian sesame oil

 

4 tablespoons canola or other neutral-flavored oil, divided

2 teaspoons minced (not grated) fresh peeled ginger (from a 1-inch piece)

Pinch red pepper flakes

1/2 cup diced carrots

1/2 cup fresh or frozen peas

1/2 cup fresh or frozen corn kernels

1/4 cup thinly sliced scallions

1 tablespoon tamari or soy sauce

1 teaspoon Asian sesame oil

1/4 teaspoon kosher salt

1/8 teaspoon freshly ground black pepper

1 large egg, beaten

1/4 cup roasted peanuts or cashews (optional)

 

Rinse the rice. Rinse the rice in a fine-mesh strainer under cold running water to remove any starch on the outside of the rice; set aside to drain. Add the rice, salt, and butter to boiling water. Bring the water to a boil in a 2-quart saucepan over medium-high heat. Stir in the rice, salt, and butter or oil if using, and return to a simmer. Cover and reduce the heat to low. Do not remove the lid while the rice cooks because steam escapes and this will change the cooking time. Check the rice after 18 minutes. Check the rice after about 18 minutes. The rice is finished when firm but not crunchy. The grains may stick together but should not be gummy. If there is any excess water in the bottom of the pan, tilt the pan to drain it off. Turn off the heat, cover again, and let stand for 3 minutes. Fluff the rice with fork and spread on a baking sheet. Uncover and fluff the rice with a fork. Transfer to a baking sheet, spread it out into an even layer, and refrigerate while you prepare the rest of the ingredients, at least 30 minutes. (Alternatively, if you prefer chewier fried rice, refrigerate overnight.) Measure and set out the ingredients. Before beginning to stir-fry, cut and measure all of the ingredients. Use your fingers or a fork to break up any large clumps of rice. Arrange ingredients in order of use next to the stovetop. Marinate the chicken in soy sauce, rice vinegar, black pepper, and sesame oil for 5 to 10 minutes. Combine all the ingredients for the chicken together in a medium bowl. Set aside to marinate for 5 to 10 minutes. Cook the chicken for 6 to 8 minutes. Heat 2 tablespoons of the oil in a 12-inch or larger stainless-steel skillet over medium-high heat until shimmering. Add the chicken and cook until browned and cooked through, 6 to 8 minutes. Remove chicken to a plate. Increase the heat. Increase the heat to high and return the skillet to the burner. Add another 1 tablespoon of oil. Add 1 tablespoon of the oil, pick up the pan, and carefully swirl it to coat the bottom and sides. (If the oil smokes immediately when added, your pan is too hot. Take the pan off of the burner and let it cool for a few minutes. Once cool enough to handle, wipe the oil out with paper towels and start again.) Stir-fry the ginger and red pepper flakes for 10 seconds. Add the ginger and red pepper flakes and stir-fry until fragrant, about 10 seconds.

Stir-fry the carrots for 1 minute. Add the carrots and stir-fry until bright orange, about 1 minute. Stir-fry the peas and corn for 30 seconds. Add the peas and corn and stir-fry until heated through, about 30 seconds.

Add the last of the oil. Drizzle in the remaining 1 tablespoon of oil. Stir-fry the rice and green onions for 2 minutes. Add the rice and scallions, then stir-fry for 2 minutes. Break up the rice with the spatula until the rice is heated through and combined with the vegetables. Stirring with a thin metal spatula will help but expect some of the rice to stick to the pan since you are not using a wok or nonstick pan. Season the rice with soy sauce, sesame oil, salt, and pepper and stir-fry 10 seconds. Drizzle the tamari or soy sauce and sesame oil around the edge of the skillet. Sprinkle the salt and pepper over the rice and stir-fry until the seasonings are completely incorporated, about 10 seconds. Lower the heat, push the rice to one side, and scramble the egg. Lower the heat to medium. Use the spatula to push the fried rice to one side of the skillet. Pour the beaten egg into the empty space and scramble until cooked. Toss the egg with the rice. Add the chicken and nuts. Return the cooked chicken to the rice, add the nuts if using, and stir to combine.

Arugula Salad with Shaved Manchego

Arugula Salad with Shaved Manchego

1 to 2 tsp. honey

2 T. white balsamic or white-wine vinegar

2 T. olive oil

Coarse salt and ground pepper

2 arugula, (about 1 lb. total), well rinsed, thick stems removed

1/4 C. oil-packed sun-dried tomatoes, drained and thinly sliced

4 oz. Manchego cheese

 

In a large bowl, whisk honey and vinegar until combined. Whisk in oil; season with salt and pepper. Add arugula and sun-dried tomatoes. Using a vegetable peeler, thinly shave the Manchego; add half to the bowl, and toss to combine. Divide among four serving plates; top with remaining Manchego. Serve immediately.

Instant Pot Pinto Beans with Chorizo

Instant Pot Pinto Beans with Chorizo

Instant Pot Pinto Beans with Chorizo

1 T. cooking oil

4 oz. dry (Spanish) chorizo

1 yellow onion

3 cloves garlic

2 cups dry pinto beans

2 bay leaves

freshly cracked pepper

3 cups reduced sodium chicken broth

15 oz. can diced tomatoes

 

Dice the chorizo, then add it to the instant pot along with the cooking oil. Press the Sauté button, then the Adjust button to select the “less” temperature setting. Sauté the chorizo in the oil, without a lid, until it becomes slightly crispy on the edges. While the chorizo is sautéing, dice the onion and mince the garlic. Once the chorizo is crispy, add the onion and garlic and continue to sauté until the onions are soft and transparent. Add the beans, bay leaves, and pepper to the pot and wait a moment to let the beans absorb some of the heat and prevent the broth from splattering when it hits the hot pot.  Add the broth to the pot, stir briefly to combine, then place the lid on the Instant Pot. Close the steam valve, press the Manual button, select high pressure (if not selected automatically), then press the + button to increase the time to 35 minutes. Allow the beans to cook through the 35 minute cycle, then let the pressure release naturally (you’ll know the pressure has released when the silver float valve has fallen back down and is no longer flush with the top of the lid).  Once the pressure has released, open the steam valve, and then remove the lid. Discard the bay leaf. Add the canned diced tomatoes with all their juices, then stir to combine.

Press the cancel button to cancel the “keep warm” function, then press the Sauté button and use the Adjust button to select the “normal” heat level. Let the mixture simmer, stirring often, until the beans are very tender and the liquid has thickened. Serve the beans with tortillas, tortilla chips, or over a bowl of rice, and with optional toppings like cheese, cilantro, green onions, or finely diced red onion.

Artichoke Potato Salad

Artichoke Potato Salad

2 lbs red potatoes, cooked and cubed

1 (14 oz. ) can artichoke hearts, drained, rinsed, drained again and quartered

1 small red onion, chopped

1 1/2 C. cubed brick cheese or monterey jack cheese

1/2 C. crumbled blue cheese

3/4 C. vegetable oil

1/4 C. red wine vinegar or cider vinegar

2 garlic cloves, minced

1 tsp. dried rosemary, crushed

1 tsp. dill weed

1/2 tsp. salt

1/4 tsp. pepper

 

In a large bowl, combine potatoes, artichokes, onion and cheeses. In a jar with a tight-fitting lid, combine oil, vinegar, garlic, rosemary, dill, salt and pepper; shake well. pour over potato mixture; toss to coat.

 

Yield:

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Artichoke Dip Turns Entree

Artichoke Dip Turns Entree

1/2 to 1 C. shredded Parmesan cheese

1/3 C. mayonnaise

1/4 C. milk

3/4 C. finely diced onions

1 (10-3/4 oz.) can condensed cream of chicken soup, undiluted

2 or 3 dashes of Tabasco, optional

1 lb. boneless & skinless chicken breast, cooked & cut into strips

1 (14 oz.) can quartered artichokes, drained & sliced

1 (2 oz.) jar sliced pimentos, drained

1 C. dried bread crumbs or crushed seasoned croutons

1 T. butter, melted

 

Preheat oven to 375 degrees. Spray a 2-quart casserole with no-stick cooking spray. Combine cheese, mayonnaise, milk, onion, soup, and Tabasco in a large bowl and mix well. Gently stir in chicken, artichokes, and pimentos. Transfer mixture to prepared baking dish. Combine breadcrumbs and butter in a small bowl. Sprinkle mixture over chicken and artichoke mixture. Bake for 30 to 40 minutes, or until mixture is bubbling hot and topping is golden brown.

 

Yield:

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Artichoke Cream

Artichoke Cream

10 whole artichokes

2 T. roasted garlic

1 T. minced shallots

1 T. extra virgin olive oil

4 C. vegetable stock or chicken stock

2 oz. unsalted butter

3 oz. heavy cream

sea salt & freshly ground black pepper to taste

 

Remove all of the hard outer leaves and core from the artichoke and place in cold water with the juice from 1 lemon. (Be sure to remove all hair and fibers). In a large frying pan, heat olive oil over medium heat. Add the garlic and shallots and cook, stirring frequently for about 4 minutes. Add the artichokes and the stock, bring to a low boil, reduce heat to low and cook for 20 minutes. Once artichokes have cooked and are tender, place in the blender and add butter, heavy cream, salt and pepper. Blend until smooth, and pass through a strainer. Serve on your favorite pasta or as a dipping sauce for your favorite bread

Artichoke and Walnut Pesto Pasta

Artichoke and Walnut Pesto Pasta

Coarse salt

1 lb. penne rigate pasta

4 oz. walnut pieces, toasted (about 1/3 C.)

1 15oz can artichoke hearts, drained

1 large garlic clove, cracked away from the skin

Zest of 1 lemon

a handful of fresh flat-leaf parsley leaves

1/2 C. grated Parmigiano-Reggiano

Coarse black pepper

1/4 tsp grated or ground nutmeg

1/3 C. extra-virgin olive oil

3 C. coarsely chopped arugula or baby spinach leaves.

 

Bring a large pot of water to a boil. Salt the water liberally, then add the pasta and cook al dente. In the bowl of a food processor, combine the nuts, artichoke hearts, garlic, lemon zest, parsley, cheese, some pepper, and nutmeg and pulse the ingredients until chopped. Turn the processor on and stream in the EVOO in a slow stream until the pesto forms. It should be thick and paste like in consistency. Place the pesto in the bottom of a large serving bowl. Drain the pasta and add the hot pasta to the bowl. Add the arugula and toss to wilt the greens and evenly coat the pasta with the pesto. Adjust the salt and pepper to serve.

 

 

Yield:

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RHUBARB SUNDAES

RHUBARB SUNDAES

RHUBARB SUNDAES

 

3 rhubarb stalks, finely chopped (about 2 cups)

Pinch of kosher salt

1/2 teaspoon pure vanilla extract

1   cinnamon stick

2  tablespoons honey

Juice of 1/2 lemon

Vanilla ice cream, for serving

Mint leaves, for serving (optional)

Sugar cones, for serving (optional)

 

Preheat the oven to 325°F. Combine the chopped rhubarb, salt, vanilla, cinnamon stick, honey, and lemon juice in a baking dish or small ovenproof saucepan. Toss the ingredients to combine and cover the dish or pan with a lid. Bake for 30 minutes, until slightly thickened and fragrant. Remove the chutney from the oven and set it aside to cool. Top scoops of vanilla ice cream with warm or room-temperature rhubarb chutney, and, if desired, add a few fresh mint leaves and a little cone hat to each serving. Refrigerate extra chutney in an airtight glass jar and enjoy within 1 week.

Ghostly Pancakes

Ghostly Pancakes

 

Your favorite pancake batter (or simple recipe below)

Chocolate Chips (blueberries, raisins or craisins can be used as well)

 

Spread pancake batter in blobs on griddle heated on medium-high heat. Don’t worry too much about the shapes, just make sure they aren’t circles. Place two chocolate chips, pointy side down, on the pancakes for eyes and another chocolate chip for the mouth. Cook until bubbles form, flip pancake and cook for an additional 30 seconds-1 minute on the other side. Remove from pan and serve!

 

Basic Pancake Batter

 

2 c. sifted all-purpose flour

3 tsp. baking powder

1 tsp. salt

2 T.p. sugar

1 egg

1 1/2 c. milk

3 T.p. oil

 

Mix all together. Pour 3 T. batter in skillet. Brown on both sides until batter is done.

 

Artichoke and Tomato Salad

Artichoke and Tomato Salad

1 can artichoke hearts, drained and quartered

1 C. Italian salad dressing

1 pint grape tomatoes, washed

1/2 cucumber, peeled, seeded, chopped

1/4 red bell pepper, seeded and chopped

1/4 green bell pepper, seeded and chopped

2 to 4 thinly sliced green onions, optional

5 or 6 basil leaves, stacked, rolled and sliced

Salt and pepper

Lettuce torn into bite size pieces

Combine artichokes and half of the salad dressing in a bowl and toss well. Cover and marinate in the refrigerator for 2 to 24 hours.  One hour before serving, remove artichokes from the refrigerator and stir in the cucumber, bell peppers and onions if using. Toss well.   Line a platter with the lettuce and spoon the artichoke mixture over the lettuce.   Cover the salad with remaining tomatoes. Drizzle lightly with salad dressing and serve remaining dressing on the side. Serve with a slotted spoon. Serve with crusty bread.

triple berry crème fraiche cake

triple berry crème fraiche cake

triple berry crème fraiche cake

 

1 1/2 cups all-purpose flour

2 tsp. baking powder

3/4 tsp. kosher salt

1 cup granulated sugar

1/2 cup (4 oz) creme fraiche (can substitute sour cream)

3 large eggs

1 tsp. vanilla extract

zest of 1 lemon

1/2 cup neutral oil, such as canola oil

2 cups mixed berries, fresh or frozen (raspberries, blueberries, blackberries)

lemon glaze

 

1/4 cup confectioners’ sugar

2 tsp. lemon juice

 

Preheat oven to 350°F. Butter a 8-inch x 4- inch loaf pan, line it with parchment paper and set aside. In a large mixing bowl, whisk together flour, baking powder and salt. In another large bowl, whisk together sugar, creme fraiche, eggs, vanilla and lemon zest until very well blended. Slowly mix dry ingredients into the wet ingredients, whisk until completely combined, then fold in oil with a rubber spatula until well mixed. Fold in berries, pour batter into prepared pan and smooth top. Bake about 65 minutes, or until top is golden and a toothpick inserted into the center comes out clean. While cake bakes, prepare lemon glaze. In a small bowl, whisk together confectioners’ sugar and lemon juice until no lumps remain and set aside. When cake is done, let cool in pan for 10 minutes, then invert and place on a cooling rack. While cake is still warm, use a pastry brush to gently brush the cake with the glaze until tops and sides are completely covered. Let cool then enjoy!

Monster Mouth Pasta Shells

Monster Mouth Pasta Shells

 

1 tsp. vegetable oil

1 medium onion, chopped

4 slices bacon, chopped

1 pound ground beef

2 medium plum tomatoes, seeded and chopped

1/2 tsp. salt

1/4 tsp. black pepper

4 slices American cheese, chopped

1/2 package (12 ounces) jumbo pasta shells (about 18 shells), cooked and drained

baby carrots, olives, red bell pepper, small pickles and cheese slices for decoration

 

Preheat oven to 350 degrees. Lightly grease 13×9 inch baking dish.  Heat oil in large skillet over medium heat. Add onion and bacon. Cook until onion is tender. Add beef, then cook and stir about 5 minutes or until beef is no longer pink. Stir in tomatoes, cheese, salt and black pepper. Spoon mixture into cooked shells, then place in prepared baking dish.  Cut carrots into very thin strips. Cut small slit in each olive and poke one end of thin carrot strip into each olive for “eye.” Cut red bell pepper into fang shapes. Slice pickle lengthwise to make tongue shape. Cut cheese slice into zigzag pattern for teeth.  Bake 3 to 5 minutes or until hot and remove from oven.  Decorate as desired with olive and carrot eyes, bell pepper fangs, pickle tongue and cheese teeth. Serve immediately.

Artichoke with Garlic-Chive Sauce and Spring Greens

Artichoke with Garlic-Chive Sauce and Spring Greens

While artichokes can be enjoyed just about any time of year, they offer extra pleasure during springtime when served with young garlic, fresh chives, and baby mixed greens. This recipe can be doubled and made a day ahead, making it easy to host a large number of guests. While this artichoke and shrimp dish can be shared as an appetizer, this combination also offers a light yet satisfying lunch when served with fresh bread and orange slices.

 

6 large shrimp

1 large fresh artichoke

3 T. lemon juice

2 C. mixed baby spring greens

Garlic-Chive Sauce

 

In a small saucepan, bring about 1 1/2 C. water to a boil, then reduce the heat. Add the shrimp and simmer 7-10 minutes, or until the shrimp are pink. Drain the shrimp and set aside until cool enough to handle. Peel the shrimp, remove the veins, and rinse under cool water. Transfer to a small bowl, and drizzle each shrimp with 1 T. of the Garlic-Chive Sauce. Cover with plastic wrap, and refrigerate until ready to use.  Cut the stem from the artichoke and trim the pointed ends until the leaves are 1 inch to 1 1/4 inches long. Place the artichoke in a small saucepan with about 1 1/2 C. water and the lemon juice. Cover and simmer 20-30 minutes, or until the leaves move easily when pried with a fork. Remove the artichoke from the saucepan, open the middle, then remove the choke with a tsp. or fork and discard. Place the artichoke on a small plate and refrigerate until ready to use.  Arrange the greens on a plate, place the artichoke on the greens then place the shrimp in the crevices between the artichoke leaves. In a blender, whir the Garlic-Chive Sauce 10 seconds, then pour over the greens or pour into a small dipping bowl or pitcher to pass for individual servings. Serve immediately.

 

Garlic-Chive Sauce

 

2 T. lemon juice

1/4 C. extra virgin olive oil

1 T. lemon zest

1/4 tsp. ground red pepper

4 cloves garlic, minced

1 tsp. dehydrayed onion flakes

2 T. fresh lemon thyme leaves

3 T. chopped fresh chives

1 tsp. grated parmesan cheese

1/2 tsp. salt

 

In a blender, mix the lemon juice and oil to form a creamy sauce. Add the lemon zest, red pepper, garlic, onion flakes, lemon thyme, chives, cheese and salt, and blend 2-3 minutes.

 

Yield:

Calories:

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Rhubarb Slab Cake with Crème Fraiche Frosting

Rhubarb Slab Cake with Crème Fraiche Frosting

Rhubarb Slab Cake with Crème Fraiche Frosting

2 3/4 cup all-purpose flour, plus more for dusting pans

2 1/2 teaspoons baking powder

1 teaspoon salt

1 cups unsalted butter

1 3/4 cups white granulated sugar

3/4 cup milk

6 large egg whites

2 teaspoons pure vanilla extract

1/2 cup roasted rhubarb (recipe follows)

 

Preheat oven at 350 degrees F and grease a 13×9-inch baking pan. Line with parchment paper and set aside. In a medium bowl, add the flour, baking powder and salt. Whisk until combined. Set aside. In a large bowl, combine sugar and butter and beat until light and fluffy with a hand mixer. In a small bowl, combine in the milk, egg whites, vanilla extract and 1/2 cup rhubarb puree and whisk until combined.  Add the dry ingredients into the butter and sugar mixture, in parts. Slowly add in milk/egg/rhubarb mixture and continue stirring until combined. Pour the batter into the prepared baking pan and transfer to the oven to bake for 25 minutes, until a knife inserted into the center comes out clean. Allow the cake to cool to room temperature. Top with Crème Fraiche Frosting and sprinkles!

Frankenstein Tamale Pie

Frankenstein Tamale Pie

1 T. vegetable oil

1/2 C. chopped onion

1/3 C. chopped red bell pepper

1 clove garlic, minced

3/4 pound ground turkey

3/4 tsp. chili powder

1/2 tsp. dried oregano leaves

1 can (14 1/2 ounces) Mexican type stewed tomatoes, undrained

1 can (15 ounces) chili beans in mild chili sauce, undrained

1 C. corn

1/4 tsp. black pepper

1 package (8 1/2 ounces) corn muffin mix plus ingredients to prepare mix

2 C. Taco flavored shredded cheese, divided

green and red bell pepper, pickle slices, pimiento pieces, chopped onion, chopped black olives and carrots for decoration

 

Heat oil in large skillet over medium heat. Add onion and bell pepper, then cook until crisp tender. Stir in garlic. Add turkey and cook until turkey is no longer pink, stirring occasionally. Stir in chili powder and oregano. Add tomatoes with juice and cook for 2 minutes, breaking up tomatoes with spoon while stirring. Stir in beans with sauce, corn and black pepper, then simmer 10 minutes or until liquid is reduced by about half.  Preheat oven to 375 degrees. Lightly grease a 1 1/2 to 2 quart casserole dish. Prepare corn muffin mix according to package directions and stir in 1/2 C. cheese. Spread half of turkey mixture in prepared casserole; sprinkle with 3/4 C. cheese. Top with remaining turkey mixture and 3/4 C. cheese. Top with corn muffin batter. Decorate with assorted vegetables to make monster face.  Bake 20 to 22 minutes or until light golden brown.  NOTE: If desired, you can make this pie cute instead of creepy by creating a simple Jack O Lantern face with bell pepper cutouts.