Tomatoes Jarra Marra

Tomatoes Jarra Marra

Tomatoes Jarra Marra

One or two tomatoes per person, sliced or quartered. For cherry tomatoes, use a small handful per person, cut in half.

Olive oil

Sherry vinegar

ground cumin

oregano (fresh or dried)

salt and pepper

black olives for garnish

parsley (fresh or dried) for garnish

 

Arrange the tomatoes on a platter. Drizzle with olive oil and sherry vinegar. Season with ground cumin, oregano, salt and pepper to taste. Garnish with black olives and parsley. Serve with crusty bread for sopping up the juices and dressing.

Mojo Potatoes

Mojo Potatoes

Mojo Potatoes

 

6 large Idaho baking potatoes

2 C. flour

1⁄2 tsp. cayenne pepper

2 tsp. thyme

1 tsp. garlic powder

Pinch Paprika

salt, to taste

pepper, to taste

1 large egg beaten with 3 T. Milk

oil

Cook potatoes whole – steam, bake, or microwave. Cool. Cut each potato into 1/4″ rounds. Heat oil to 375°F. Stir together the flour, cayenne, thyme, garlic powder, salt and pepper to taste. (you can adjust seasonings to your liking). Dip each potato wedge into the egg mixture, then dredge thoroughly in the seasoned flour mixture. Deep fry wedges without overcrowding, until crisp and golden. Drain on paper towels and serve.

Gourmet Tuna Pot Pie

Gourmet Tuna Pot Pie

Gourmet Tuna Pot Pie

All purpose flour for dusting

1 prepared pie dough

½ tsp. rosemary, finely chopped

Salt and freshly ground black pepper to taste

1 T. extra virgin olive oil

1 large leek, white and pale green part only, thinly sliced

1 large carrot, peeled, quartered and thinly sliced

8 ounces button mushrooms, sliced

4 T. heavy cream

3 (5 ounce) cans Albacore Tuna in Olive Oil, drained

 

Preheat oven to 375 degrees F. Spray an 8-inch baking dish with non-stick cooking spray. Dust a clean work surface lightly with flour. Place pie dough on work surface; sprinkle with rosemary, salt and pepper. Lightly dust top of dough with a bit of flour and press rosemary into surface of dough with rolling pin. Set aside. Place oil in a large skillet over medium high heat. Add leek, carrot and mushrooms and cook, stirring frequently, until leeks have softened, about 4 minutes. Stir in cream and let cook for 1 minute. Stir in tuna and remove from heat. Season with salt and pepper. Spoon into prepared baking dish. Place crust on top, trimming so an inch of excess dough extends beyond dish; roll and pinch excess dough to make a nice looking edge. Bake until crust is golden, and filling is heated through, about 18 minutes.

Traditional Ploughman’s Plate

Traditional Ploughman’s Plate

Pub food – the traditional Ploughman’s Plate with Scotch Eggs, cheeses, farmer’s bread, Branston Pickle, etc.

 

 

 

(I am not a fan of that Branston Pickle!)

 

 

Pasta Bake with Sausage, Broccoli and Beans

Pasta Bake with Sausage, Broccoli and Beans

Pasta Bake with Sausage, Broccoli and Beans

1/2 tsp. salt

1 large head of broccoli, about 1 1/2 pounds, cut into small florets

3 cloves garlic, peeled

3/4 pound rigatoni

1 T. olive oil, plus more for pan

1 pound Italian-style turkey sausage with fennel (removed from casing if uncooked or thinly sliced if precooked)

1 can cannellini or Great Northern beans, rinsed and drained

2/3 pound skim mozzarella, grated, 1/4 C. reserved

3/4 C. skim ricotta cheese

1/2 C. chicken stock

1/2 C. Pecorino Romano cheese, finely grated, 1/4 C. reserved

1 tsp. salt

1/2 tsp. ground pepper

3 T. breadcrumbs

1 T. olive oil

 

Preheat oven to 375 degrees. Lightly oil a 9-x-13-inch gratin or baking dish. In a separate pot, bring water to a boil and add 1/2 tsp. of salt, broccoli and garlic. Simmer the broccoli and garlic for 5 minutes, until softened. With a slotted spoon remove the broccoli and garlic to a large bowl. Bring the water back to the boil, add the pasta, and cook the pasta for about 2 minutes less than the package directions suggest, about 11 minutes. The pasta should be al dente, a little firm. Meanwhile, in a large Dutch oven set over medium-high heat, heat the oil. Add sausage and the garlic cloves from the broccoli bowl, and cook, stirring frequently until meat is fully cooked and no longer pink, about 4 to 5 minutes, if using fresh sausage. (If using fully cooked sausage, cook until surface is golden, about 2 to 3 minutes.) With a slotted spoon, transfer sausage to the broccoli, and drain most of the oil from the pan, leaving about 2 T.. Discard the garlic. Toss drained pasta with sausage mixture. Add beans, stock, 3/4 C. of grated mozzarella cheese and all of the ricotta. Add remaining salt and pepper. Gently toss. Transfer to prepared gratin or baking dish, top with breadcrumbs, remaining 1/4 C. of grated cheese and 1/4 C. mozzarella cheese, and drizzle with olive oil. If making this in advance, allow the mixture to come to room temperature, cover with plastic wrap and place in the refrigerator. Bake for 25 minutes, until heated through and crusty on top

 

From Cook Yourself Thin. 8 servings, 529 Calories

Roasted Portobello Mushrooms with Poached Eggs in a Creamy Mushroom Sauce

Roasted Portobello Mushrooms with Poached Eggs in a Creamy Mushroom Sauce

Roasted Portobello Mushrooms with Poached Eggs in a Creamy Mushroom Sauce

2 T. Oil

4 small portobello mushrooms, stems removed

salt and pepper to taste

1 ounce dried porcini mushrooms

1/2 C. hot water

1 T. butter

1 shallot, finely diced

1 clove garlic, chopped

1/2 tsp. thyme, chopped

salt and pepper to taste

1/2 C. cream

1/2 C. parmigiana Reggiano (parmesan), grated

10 ounces spinach, steamed and squeezed to drain

4 eggs

 

Soak the dried porcini mushrooms in the hot water for 20 minutes. Brush the portobello mushrooms with the oil, season with salt and pepper, bake in a preheated 400F/200C oven until tender, about 10-30 minutes, with the gill side up and set them aside to cool. (Note: Roasting time can vary greatly depending on how thick your mushrooms are.) Drain the mushrooms and chop them reserving the water. Melt the butter in a pan over medium heat. Add the porcini mushrooms, shallots, garlic, thyme, salt and pepper and sauté for 2 minutes. Add the reserved water and simmer at medium-high until reduced by half, about 3-5 minutes. Add the cream and parmigiana Reggiano and simmer until it thickens, about 2-4 minutes. Bring a large pot of water to a boil and reduce the heat to medium.

Crack an egg into a bowl, swirl the water in the pot and pour the egg from the bowl into the water and repeat for another egg. Let the eggs cook until the whites are set but the yolks are not, about 2-3 minutes and fish them out. Divide the mushrooms between two plates, top with the spinach, the poached eggs and then pour on the mushroom sauce.

Pumpkin Pie French Toast

Pumpkin Pie French Toast

Pumpkin Pie French Toast

1 Egg, beaten

¼ C. Low Fat Milk

¼ C. canned Pumpkin

1 T. Brown Sugar

¼ tsp. Vanilla

4 slices French Bread

In medium bowl, whisk together all ingredients except bread. 2. Spray a nonstick skillet or griddle with cooking spray, and place over medium heat. Gently dip French bread in the egg mixture, making sure to let excess liquid drip off and place in the hot skillet. Cook for about 2 minutes, or until golden brown on the bottom. Flip and cook another 2 minutes. Repeat if needed with remaining slices of bread.

Yield: 2 servings

Calories: 170

Fat: 4g

Fiber: 1g

Green Tomato Preserves

Green Tomato Preserves

Green Tomato Preserves

4 lb. green tomatoes

1 lemon, juice of

5 C. sugar

1⁄8 C. crystallized ginger to 1/4 C. crystallized ginger (optional)

Wash the tomatoes, core and cut into chunks; place in a large canning kettle. Add the lemon juice and sugar, bring to a boil and continue boiling until syrup is thick. Ladle into hot sterilized jars and process in water bath as recommended in your area.

 

Onion-Thyme Jam

Onion-Thyme Jam

Onion-Thyme Jam

Makes about 1 cup

2 tablespoons unsalted butter

2 tablespoons olive oil

4 medium sweet onions, chopped (about 4 cups)

2 tablespoons fresh thyme leaves (or 1 1/2 teaspoons dried)

1 bay leaf

1 roasted garlic clove, mashed (optional)

Kosher salt

Freshly ground black pepper

1/4 cup apple cider vinegar

2 tablespoons brown sugar

 

Melt the butter and olive oil in a heavy-bottomed pot. Add the onions, thyme, bay leaf, garlic, 1 teaspoon salt, and a few cracks of pepper. Cover and cook over medium-low heat for 20 minutes.  Add the vinegar and sugar and cook, stirring frequently, 20 minutes or longer until thickened. Remove bay leaf.  Transfer jam to a bowl and let cool. Season with additional salt and pepper, if desired.  Can be refrigerated for a few days; return to room temperature before serving.

Bacon, Cheddar Zucchini Bread

Bacon, Cheddar Zucchini Bread

Bacon, Cheddar Zucchini Bread

3 eggs

1 Tablespoon sugar

1/2 cup or 120 ml oil

Half (about 1 cup) of a whole zucchini, washed and shredded

1 cup cooked and drained chopped bacon (cooled)

1 cup grated Cheddar cheese

6 Tablespoons of milk

1 1/2 cups All Purpose flour

1/2 tsp. baking soda

1/2 tsp. baking powder

Pinch of salt

1 tsp. Black Pepper

 

In a mixer, add eggs, sugar, oil and mix for 5 minutes . Switch off mixer and using a wooden spoon, add the zucchini, bacon and cheese. Combine well. Then add 6 Tablespoons of milk.   In a separate bowl, mix together flour, baking soda and baking powder, salt & pepper then add that slowly to the wet mix and combine well. Pour the batter into the lined bread pan and bake at 325 F / 170 C for 1 hr 20 minutes. Test with a toothpick the center is cooked.

Chicken Avocado Lime Soup

Chicken Avocado Lime Soup

Chicken Avocado Lime Soup

1 tablespoon olive oil

1 cup chopped green onions

2 jalapeños, seeded and minced

2 cloves garlic, minced

4 14.5 ounce cans chicken broth

1 1/2 cups water

2-3 boneless, skinless chicken breasts

3 Roma tomatoes, diced

1/2 teaspoon cumin

1/2 teaspoon oregano

1/4 teaspoon ground coriander

Salt & Pepper, to taste

4 radishes, sliced into thin disks

1/3 cup chopped cilantro

3 tablespoons lime juice

3 medium avocados, peeled and diced

 

In a large pot, heat the olive oil over medium-high heat. Add the green onions and jalapeno and saute for 2 minutes, just until tender. Add garlic and sauté for 30 seconds more. Pour in the chicken broth and water, then add the chicken breasts, tomatoes, cumin, oregano, and coriander, and salt and pepper, to taste. Bring to a boil, then reduce heat to medium and cover with a lid. Allow the soup to simmer for 10-15 minutes, or until the chicken breasts are cooked through. Remove the chicken and turn the heat down to medium-low. Add the radishes. When the chicken is cool enough to handle (about 5 minutes) shred with two forks or put it in the bowl of a KitchenAid mixer and use the beater to shred it quickly (such a great kitchen trick that I use whenever I need to shred meat!). Add the shredded chicken back into the soup, along with the lime juice and chopped cilantro. Add the avocados just before serving the soup, or put about 1/2 cup of chopped avocado into each serving bowl before ladling soup over the top. You can also add crushed tortilla chips, sour cream, or shredded cheese, if you desire.

 

Yield: 4 servings

Calories: 122

Fat: 5g

Fiber: 1g

Roasted Garlic & Rosemary No Knead Garlic Bread

Roasted Garlic & Rosemary No Knead Garlic Bread

Roasted Garlic & Rosemary No Knead Garlic Bread

1 head garlic, roasted

1 tablespoon olive oil

3 cups all-purpose flour

1 1/2 teaspoons kosher salt

1/2 teaspoon active dry yeast

1 1/2 cups room temperature water

1 tablespoon fresh rosemary, chopped

 

To roast the garlic, heat the oven to 425 degrees.  Slice the top off the head of a garlic bulb to expose the cloves, then drizzle with 1 tablespoon of olive oil over the exposed garlic cloves.  Wrap in tinfoil and roast for 45 minutes, then remove from oven and cool until the soft garlic can be squeezed out of the papery skin.

 

In a large bowl, combine the flour, salt, yeast, rosemary, and roasted garlic.  Add the water and stir to combine, just until it starts to come together in a very shaggy dough.  Cover tightly with plastic wrap and let it sit on the counter at room temperature for 12-18 hours.

 

When you are ready to bake the bread, place a dutch oven, pizza stone, or other oven-safe pan in the oven to preheat and heat the oven to 450 degrees.

 

Working on a clean, well-floured surface, turn the dough out onto the counter or table and shape into a ball using floured hands.  The dough will be very sticky.   Drop the ball of dough into the preheated dutch oven or other baking dish, cover with lid or an oven-safe bowl, and bake for 30 minutes with the lid on.  Remove the lid and bake for another 10-15 minutes, until golden brown and crusty on top. Remove bread from the dutch oven to cool completely before slicing.

 

Recipe Notes

I have switched it up and used bread flour in place of all-purpose flour with good results, or some combination of the two, if you prefer bread flour for making bread. Preheating the dutch oven prevents the bread from sticking to the bottom, but if you are concerned, you can slide the ball of dough onto a piece of parchment paper before placing in the dutch oven.

 

Try adding 1 to 1 1/2 cups of mix-ins in the following combinations in place of the roasted garlic & rosemary for a totally different and delicious bread!

 

Cranberry Pecan

Hazelnuts & Dried Cherries

Cheddar Jalapeno

Cranberry, Orange Zest, & Sliced Almonds

Raisin Walnut Cinnamon

Pumpkin, Sunflower, & Poppy Seeds

Sun-dried Tomato with chopped Basil

Lemon zest, Thyme, & Asiago

Pepperoni & Mozzarella

Dark Chocolate, Dried Cherry, Pecan

 

Or leave out any mix-ins for a perfectly wonderful plain loaf that will go with any soup, salad or dinner!

Creamy Spiced Oatmeal

Creamy Spiced Oatmeal

Creamy Spiced Oatmeal

 

1 C. Steel Cut Oats

1 T.  Lemon Juice

Pinch Salt

¼ C. Cranberries

¼ tsp. Cinnamon

1/8 tsp. Ginger

1/8 tsp. Cardamom

1 T. Honey

¼ C. Almond Milk

1 T. Sliced Almonds

 

Put the oats and lemon juice in a bowl and cover with water.  Let soak overnight.  Drain and rinse in a sieve with cold water.   In 1 quart microwave safe bowl, put oats, salt, raisins and spices with 2 cups water.  Microwave uncovered for 6 minutes at 50% power.  Add almond milk and honey to serve.

Bacon Cheeseburger Pasta

Bacon Cheeseburger Pasta

Bacon Cheeseburger Pasta

8oz elbow macaroni pasta

1lb lean ground beef

6 bacon strips, cooked and cut into pieces

1.5 cup beef broth

1/2 teaspoons Worcestershire sauce

3 tablespoons ketchup

1-2 tablespoons cornstarch

1 cup (4 ounces) shredded cheddar cheese

1/2 cup (2 oz) shredded mozzarella cheese

 

Cook the bacon first, I prefer to cook it on a sheet pan in the oven until it’s crispy but you can cook it whatever way you prefer. Drain it on paper towels and cut it or break it into small pieces and set aside.

Cook your macaroni according to directions on the pack, then drain. While the macaroni is cooking brown the beef in a large skillet until fully cooked. If after cooking the beef has a lot of fat/liquid/juice left you can pour some of that off, I prefer to use lean beef and keep some of the juice as I think it adds to the flavor. Measure the beef broth, Worcestershire sauce, ketchup, and cornstarch into a small bowl or measuring jug and mix well to combine the cornstarch. Add cooked pasta to the skillet along with the beef broth mixture, stir well to combine beef, pasta, bacon, and sauce. Cook on a medium heat until the sauce bubbles and thickens. If it’s too thick for you, thin it out with a little more beef broth. Sprinkle shredded cheeses over the top of the skillet cheeseburger mixture. Cover and cook on very low heat until cheese has melted, about 2-3 minutes.

Salami Chips with Grainy Mustard Dip

Salami Chips with Grainy Mustard Dip

Salami Chips with Grainy Mustard Dip

1/4 cup sour cream

1/4 cup top-quality mayonnaise

2 tablespoons Dijon mustard

2 tablespoons grainy mustard

8 ounces thinly sliced salami

To make the dip, stir together the sour cream, mayonnaise, Dijon mustard, and grainy mustard in a small serving bowl. Cover with plastic wrap and refrigerate until you are ready to serve, ideally at least 2 hours.  Preheat the oven to 375°F. Line 2 rimmed baking sheets with parchment paper or silicone baking mats. Set 2 oven racks at the center most positions.  Lay the salami slices out in a single layer on the baking sheets. Bake until they are evenly browned and rigid, 10 to 12 minutes. Transfer to paper towels to drain and cool. The salami will crisp further as it cools.  Arrange the salami chips in a bowl or on a plate, with the dip alongside.

One Pan Coconut Curry Shrimp with Rice

One Pan Coconut Curry Shrimp with Rice

One Pan Coconut Curry Shrimp with Rice

 

2 tablespoons red curry paste

2 teaspoons curry powder

1 (14-ounce) can coconut milk

2 tablespoons packed light brown sugar

1 tablespoon rice vinegar

1 tablespoon less-sodium soy sauce

1/2 teaspoon crushed red pepper

1 teaspoon kosher salt

1 1/2 pounds medium shrimp, peeled and deveined

1 shallot, chopped

1 red or orange bell pepper, chopped

4 cups frozen rice

2 tablespoons chopped or chiffonade-cut fresh Thai basil

2 tablespoons chopped scallion, white and light green parts only

1/2 lime

 

Preheat the oven to 375°F, with a rack in the center position. ln a large bowl, whisk together the red curry paste, curry powder, and coconut milk, adding the coconut milk slowly to prevent lumps. Whisk in the brown sugar, rice vinegar, soy sauce, crushed red pepper, and salt. Add the shrimp, shallot, and bell pepper and toss to coat. Arrange the frozen rice around the sides of a 9 x 13-inch baking dish, leaving the center bare. Pour the shrimp and sauce into the center of the dish. Cover the dish with foil, transfer to the oven, and bake for 30 minutes. Uncover the dish and bake until the shrimp are pink and opaque and the rice is moist and tender, 5 to 10 minutes longer. Remove from the oven, toss the basil and scallion on top of the shrimp, and squeeze the fresh lime over it all. Serve hot.

Skillet Pork Chops with Apples & Onions

Skillet Pork Chops with Apples & Onions

Skillet Pork Chops with Apples & Onions

4 (6- to 8-oz.) bone-in pork rib chops (1 to 1 1/4 inches thick)

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

2 tablespoons olive oil

2 red Cooking Apples such as Braeburn, cut into ½ inch wedges

1 medium-size yellow onion, sliced into ½” wedges

1/3 cup chicken broth

1 cup whipping cream

1/4 cup Dijon mustard

2 tablespoons bourbon or stock

8 small fresh thyme sprigs

Preheat oven to 450°. Sprinkle pork with salt and pepper. Cook in hot oil in a 12-inch cast-iron skillet over medium heat 5 to 6 minutes on each side or until golden brown. Remove from skillet.  Add apples and onion to skillet; cook, stirring occasionally, 4 to 5 minutes or until browned. Remove from skillet. Add broth to skillet, and cook 1 to 2 minutes, stirring to loosen browned bits from bottom of skillet. Whisk together cream and mustard; add to skillet, and cook, stirring constantly, 1 to 2 minutes or until bubbly.  Remove skillet from heat and stir in bourbon. Add pork, turning to coat, and top with apples, onions, and thyme.  Bake at 450° for 10 minutes or until liquid is just beginning to bubble. Let stand in skillet 5 minutes before serving.

Avocado & Baby Swiss Scramble

Avocado & Baby Swiss Scramble

Avocado & Baby Swiss Scramble

 

12 Extra Large Eggs

1/4 C. Heavy Whipping Cream

3 tsp. Unsalted Cultured Butter

Sea salt and freshly ground black pepper

3 oz. Baby Swiss Cheese (thinly sliced)

3 ripe avocados (pitted and sliced)

Fresh chives (for garnish)

 

Crack the eggs into a medium sized mixing bowl. Add cream and whisk until the mixture becomes foamy and light.  In a 10-inch skillet over medium heat, melt the butter until it foams, then turn the heat down to low and slowly pour in the egg mixture.  Using a heat resistant rubber spatula, slowly stir the eggs from the outside of the pan to the center. Once eggs begin to set, stirring slowly will create large, cloud-like curds. The cooking process takes about 10 minutes to create nice soft eggs.  Season the eggs with freshly ground black pepper and sea salt. Serve with a few slices of avocado and Baby Swiss, and sprinkle with chopped fresh chives.

Peaches ‘n Cream Smoothie

Peaches ‘n Cream Smoothie

Peaches ‘n Cream Smoothie

1 banana, frozen (or fresh, if desired)

5 peach halves (canned) or 15 peach slices (frozen)

One 8 oz. vanilla fat-free yogurt

Pinch of cinnamon

1/2 cup low-fat milk

Allow frozen banana to thaw slightly and then cut into chunks. Allow frozen peaches to thaw slightly. Place peaches, yogurt, banana, cinnamon and milk in jar of blender. With lid of blender jar securely fastened, pulse until smooth and creamy. Pour into glasses and serve.

Spanish-Style Garlic Shrimp

Spanish-Style Garlic Shrimp

Spanish-Style Garlic Shrimp (Tapas)

Serve shrimp with crusty bread for dipping in the richly flavored olive oil. The dish can be served directly from the skillet (make sure to use a trivet) or, for a sizzling effect, transferred to an 8-inch cast iron skillet that’s been heated for 2 minutes over medium-high heat. We prefer the slightly sweet flavor of dried chiles in this recipe, but tsp. sweet paprika can be substituted. If sherry vinegar is unavailable, use 2 tsp. dry sherry and 1 tsp. white vinegar.

 

14 garlic cloves, peeled
1 lb. large shrimp (31 to 40 per lb.), peeled, deveined, and tails removed
1/2 C. olive oil
1/2 tsp. salt
1 bay leaf

1 (2-inch) piece mild dried chile, such as New Mexican, roughly broken, seeds included

1 1/2 tsp. sherry vinegar
1 tsp. chopped fresh parsley

 

Mince 2 garlic cloves and toss with shrimp, 2 tsp. olive oil, and salt in medium bowl. Let shrimp marinate at room temperature for 30 minutes. Meanwhile, using flat side of chef’s knife, smash 4 garlic cloves. Heat smashed garlic with remaining 6 tsp. olive oil in 12-inch skillet over medium-low heat, stirring occasionally, until garlic is light golden brown, 4 to 7 minutes. Remove pan from heat and allow oil to cool to room temperature. Using slotted spoon, remove smashed garlic from skillet and discard. Thinly slice remaining 8 garlic cloves. Return skillet to low heat and add sliced garlic, bay leaf, and chile. Cook, stirring occasionally, until garlic is tender but not browned, 4 to 7 minutes. (If garlic has not begun to sizzle after 3 minutes, increase heat to medium-low.) Increase heat to medium-low; add shrimp with marinade to pan in single layer. Cook shrimp, undisturbed, until oil starts to gently bubble, about 2 minutes. Using tongs, flip shrimp and continue to cook until almost cooked through, about 2 minutes longer. Increase heat to high and add sherry vinegar and parsley. Cook, stirring constantly, until shrimp are cooked through and oil is bubbling vigorously, 15 to 20 seconds. Serve immediately.

 

Teppanyaki Mustard Dipping Sauce

This dipping sauce gets its zesty bite from mustard, ginger, and horseradish.

3 tsp. mayonnaise

2 tsp. Dijon mustard

2 tsp. lime juice

2 tsp. prepared horseradish

2 tsp. soy sauce

1 tsp. grated fresh ginger

Whisk all ingredients together in medium bowl.

 

Ginger-Soy Dipping Sauce

¼ C. Soy Sauce

3 tsp. Mirin

1 tsp. Sugar

1 tsp. Toasted Sesame Oil

1 Scallion, sliced thin

2 tsp. Grated fresh Ginger

1 clove Garlic, minced

Whisk all ingredients together in medium bowl.

WIW: Sweet-and-Sour Waffled Shrimp Wontons

WIW: Sweet-and-Sour Waffled Shrimp Wontons

WIW: Sweet-and-Sour Waffled Shrimp Wontons

8oz. cooked and chilled prawns, peeled, tails removed

1 large egg white, lightly beaten

Two or three finely chopped spring onions, both green and white parts

1 clove garlic, minced

2 tsp. light brown sugar

2 tsp. distilled white vinegar

1/2 tsp. grated or minced fresh ginger

3/4 tsp. salt

1/2 tsp. freshly ground black pepper

1 package wonton wrappers (at least 32 wrappers), about 3 1/2 inches per side

Nonstick cooking spray

3 T. soy sauce

2 tsp. rice vinegar

½ tsp. sesame oil

½ tsp. grated fresh ginger

¼ tsp. garlic-chili paste or Sriracha

Pinch of freshly ground black pepper

Finely chop the shrimp so that they end up as almost a paste. If you want to use a food processor, a half dozen quick pulses should accomplish this. Place the chopped shrimp in a medium-size bowl. Add the egg white, scallion, garlic, sugar, vinegar, ginger, salt, and pepper to the shrimp, stir to mix thoroughly, and set aside. Preheat the waffle iron on high. Preheat the oven on its lowest setting.   To form the dumplings, remove a wonton wrapper from the package. Using a pastry brush or a clean finger, wet all 4 edges of the wrapper. Place a scant T. of the shrimp mixture in the center and top with another wonton wrapper. Press along the edges to seal. The water should act as glue. If you find a spot that’s not sticking, add a bit more water. Set aside the finished wonton, cover with a damp towel, and shape the rest. Coat both sides of the waffle iron grid with nonstick spray. Set as many wontons on the waffle iron as will comfortably fit and close the lid. Cook for 2 minutes before checking. The wonton wrapper should lose its translucency and the waffle marks should be deep golden brown. This may take up to 4 minutes. Remove the cooked wontons and keep them warm in the oven while the others cook. Serve the wontons with the dipping sauce.  In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil and ginger. Add the garlic-chili paste, then whisk again and taste. If you want a bit more heat, add more chili paste. Extra sauce can be kept in a covered container in the refrigerator for a week.

WIW: Waffled Chicken Fingers

WIW: Waffled Chicken Fingers

WIW: Waffled Chicken Fingers

3/4 C. all-purpose flour

2 large eggs

Hot sauce, such as Tabasco, to taste

1 1/2 C. plain bread crumbs

1/4 C. grated Parmesan cheese

Finely grated zest of 1 lemon

1 tsp. salt

1 tsp. freshly ground black pepper

1 1/2 lb. boneless, skinless chicken cutlets

Nonstick cooking spray

Dipping sauces (see below)

 

Preheat the waffle iron on medium. Place flour in a shallow bowl or deep plate. In a second shallow bowl or deep plate, beat eggs with a few drops hot sauce. In a third shallow bowl or deep plate, combine bread crumbs, cheese and lemon zest. Add 1⁄2 tsp. each of the salt and pepper and stir to combine. Put a single layer of chicken in a zip-close bag, set it on a flat surface, and press down on chicken with a cutting board, rolling pin or heavy frying pan, lb.ing to about 1⁄4-inch thickness. Remove chicken from the bag and cut into 1-inch strips. Repeat with remaining chicken. Season chicken strips with remaining salt and pepper. Working in batches, dredge it in the flour, shaking off any excess. Transfer it to the bowl with the egg and turn the chicken to coat. Allow excess egg mixture to drip back into the bowl, then coat chicken with bread crumb mixture, pressing the mixture so it sticks. Coat both sides of the waffle iron grid with nonstick spray. Place chicken in the waffle iron, close the lid, and cook until golden brown and cooked through, 4 minutes. Remove chicken from the waffle iron and serve with sauces of your choice.

 

Honey Mustard Dipping Sauce: Combine mayonnaise, honey and Dijon mustard to taste in a small bowl and stir thoroughly.

 

Spicy Mayonnaise Dipping Sauce: Combine mayonnaise and the hot sauce to taste in a small bowl and stir thoroughly.

WIW: Deliciously Dented Tofu

WIW: Deliciously Dented Tofu

WIW: Deliciously Dented Tofu

 

This actually looks pretty tasty for tofu, doesn’t it?

1 package (14 oz.) firm or extra-firm tofu, cut into 3/4-inch thick slices

2 T. peanut oil

1 T. sesame oil, plus more for serving

1 tsp. yellow miso paste

1 tsp. soy sauce, plus more for serving

Nonstick cooking spray

2 C. cooked Asian-style short grain rice or Thai sticky rice

Sriracha, for serving

Black sesame seeds, for serving (optional)

 

Preheat waffle iron to medium. Lay a lint-free kitchen towel or two layers of paper towels on a rimmed baking sheet. Lay the tofu slices on top in a single layer. Top with another two layers of paper towels. Place another baking sheet on top, and weight it down with large cans for about 20 minutes to extract excess moisture. In a shallow bowl or deep plate, combine peanut oil, sesame oil, miso paste and soy sauce. Place tofu in soy sauce mixture and turn to coat. Coat both sides of a waffle iron with nonstick cooking spray. Place tofu in waffle iron, close lid, and cook until golden brown and crisp, about 3 to 8 minutes, depending upon your appliance. Repeat until all the tofu is cooked. Spray both sides of waffle iron with more nonstick cooking spray. Place a generous 1/2 C. of rice in the waffle maker. Close lid and cook until rice is just golden and holds together, about 2 to 6 minutes, depending upon your waffle maker. Repeat with remaining rice. Place rice and tofu on plates. Sprinkle tofu with black sesame seeds, if you like. Accompany with more soy sauce, sesame oil and Sriracha for drizzling at the table.

WIW: Waffled Biscuits & Gravy

WIW: Waffled Biscuits & Gravy

WIW: Waffled Biscuits & Gravy

In truth, making the sausage in a pan seems easier to me.  Making the gravy in a pan while the biscuits cook in the waffle iron would be easy though.

1 lb. breakfast sausage, hot or mild

2 Scallions, chopped, whites and greens separated

1 clove of Garlic, minced

1/3 C. all-purpose flour

3 to 4 C. whole milk, more to taste (you can sub part with chicken broth for a lighter gravy)

1/2 tsp. seasoned salt

2 tsp. freshly ground black pepper, more to taste

Pinch nutmeg, optional

 

8 rounds Store Bought Biscuit Dough

 

With your finger, tear small pieces of sausage and add them in a single layer to a large heavy skillet. Brown the sausage over medium-high heat until no longer pink. Add the scallion whites and garlic and stir for 30 seconds. Reduce the heat to medium-low. Sprinkle on half the flour and stir so that the sausage soaks it all up, then add more, little by little. Stir it around and cook it for another minute or so, then pour in the milk, stirring constantly. Cook the gravy, stirring frequently, until it thickens. (This may take a good 10 to 12 minutes.) Sprinkle in the seasoned salt and pepper (and nutmeg if using) and continue cooking until very thick and luscious. If it gets too thick too soon, just splash in another 1/2 C. of milk or more if needed. Taste and adjust the seasoning.

 

Meanwhile, Preheat a waffle iron to medium-high heat. Place 1 biscuit round into each section of your waffle iron, close gently (don’t push down) and cook until golden and cooked through, 3 to 4 minutes. Repeat with the remaining biscuits.

 

Spoon the sausage gravy over warm biscuit waffles and serve.

WIW: Waffled Mexican Migas

WIW: Waffled Mexican Migas

4 large eggs
1 small tomato, diced (about ½ C.)
½ C. diced onion
½ C. shredded Cheddar or Monterey Jack cheese
1 small jalapeno pepper, seeded and minced
2 soft corn tortillas, cut or torn into about ½-inch pieces
¼ tsp. salt
¼ tsp. freshly ground black pepper
PAM Cooking Spray

Preheat the waffle iron on medium. Coat both sides of the waffle iron grid with PAM Cooking Spray. In a medium-size bowl, beat the eggs. Add the rest of the ingredients except the cooking spray and stir vigorously to combine. Coat both sides of the waffle iron grid with PAM Cooking Spray. Ladle some of the mixture onto each section of the waffle iron. Some ingredients may settle to the bottom of the bowl, so make sure you reach to the bottom of the bowl to get a good mixture. Close the lid and cook until the eggs are no longer runny, 2 minutes. Remove the migas from the waffle iron with an offset spatula or a pair of heat-resistant silicon spatulas, and serve. Variations: For a substantial meal, serve with refried beans, along with soft corn or flour tortillas heated for 10 seconds in the waffle iron.
Swap out the tomato or onion for pretty much any diced vegetable. Or keep both onion and tomato and add up to ½ C. of another vegetable. To dress it up, garnish with salsa, cheese, sour cream, sliced avocado, or scallions.

WIW: Waffled Cuban Sandwich

WIW: Waffled Cuban Sandwich

WIW: Waffled Cuban Sandwich

1 crusty Sandwich Roll or Individual Ciabatta Loaf

1 T. yellow mustard

3 oz. cooked ham, thinly sliced

3 oz. cooked pork loin, thinly sliced

3 oz. Swiss cheese, thinly sliced

2 dill pickles, thinly sliced lengthwise

 

Preheat the waffle iron on low. Split the bread into top and bottom halves, hollow it out a bit to make room for the meat, and spread the mustard across both slices. Assemble the ham, pork loin, cheese, and pickles between the pieces of bread. Press down on the sandwich to compact it a bit and place it in the waffle iron, as far away from the hinge as possible. (This allows the lid to press down on the sandwich more evenly.) Close the lid of the waffle iron and cook for 5 minutes. About halfway through, you may need to rotate the sandwich 180 degrees to ensure even pressure and cooking. If you’d like, you can press down on the lid of the waffle iron a bit to compact the sandwich, but do so carefully—the lid could be very hot. Remove the sandwich from the waffle iron when the cheese is thoroughly melted. Cut the sandwich in half, or diagonally, and serve.

Crispy Baked Chicken Tacos

Crispy Baked Chicken Tacos

Crispy Baked Chicken Tacos

1/2 C. chopped onion
1 T. homemade taco seasoning (or 1/2 store-bought packet)
1 C. cooked shredded chicken breast
1/2 16-oz can fat-free refried black beans
1/4 C. salsa
1/4 C. light sour cream
1/4 C. fresh cilantro, finely chopped
20 thin corn tortillas
10 T. reduced-fat cheese (Mexican Blend or Jalapeno Jack)
Shredded iceberg lettuce
Hot sauce, salsa, or guacamole (optional)

 

Preheat oven to 400° degrees. Set out a cookie sheet. Spray a non-stick pan with cooking spray, add the onion and cook for 1 to 2 minutes or until it starts to soften. Add the taco seasoning and cook one more minute. Gently mix in chicken, coating with seasoned onions. Push to one side of the pan and add the refried beans and salsa to the other side. When warm and softened, fold into the chicken. Gently stir in the sour cream and cilantro and heat until warm. Set aside. Lightly spray the cooking sheet with baking spray. Slightly wet 3 or 4 tortillas at a time and place in the microwave. Heat on high for 20 to 30 seconds or until softened. Place about 3 T. of filling on one side of the tortilla, fold in half, and place on cookie sheet. Repeat with remaining tortillas and chicken/bean filling. Lightly spray the top of tacos with cooking spray. Bake for 8 to 10 minutes or until the edges are crisp of the tortillas are crisp, the middle starting to crisp, and the filling is hot. Serve stuffed or topped with cheese (1 T. each), lettuce and sauce.

 

Yield: 10 tacos

Serving Size: 2 Tacos

Calories: 220

Fat: 4g

Fiber: 4g

Raisin Rosemary Bread

Raisin Rosemary Bread

Raisin Rosemary Bread

2 C. tepid water + more as needed

1 T. honey

just over 1 lb. (3-4 C.) bread flour + more as needed

1 T. salt

scant 2 T. instant yeast

~â…“ c. fresh rosemary leaves

~9 oz. (~1½ c.) raisins

 

Add the ingredients in the order listed from water through yeast to the pan of your bread machine and select dough cycle.  Adjust water and/or flour as needed until your dough is neither sticky nor dry…it should be just “tacky”.  Add raisins and rosemary to pan just once everything is mixed correctly and just as it starts to knead the ingredients together.  Let cycle run (and rise).  Turn dough out onto a floured counter and knead for a few minutes by hand.  Form into either a free-form round or long loaf and place on a baking sheet that has been dusted with flour.  Alternately, oil a loaf pan really well, form dough into a cylinder and place in pan.  Cover lightly with a greased film of plastic or a clean kitchen towel and let rise until doubled in size, ~45 minutes – 1 hour.  Preheat oven to 350° F during last 15 or 20 minutes of rise time.   Score the length of the bread with a sharp knife, stick a sprig of rosemary in (if you wish) and slide into preheated oven.  Depending on how you formed  your loaf, bake for anywhere from 25-50 minutes, until golden and crisp.  It seems to take longer to bake if it is in a loaf pan.  If I had to recommend a shape, I’d go with a free form or banneton-formed loaf (it has a tendency of sticking to the pan if baked in one).  Try as a grilled cheese sandwich, or with a ploughman’s lunch.

Spiced Parsnip Cake

Spiced Parsnip Cake

Parsnip Cake

I love parsnips. I think they’re a very underused vegetable. I found an article in the Oregonian about parsnips in dessert recipes. There was an attached recipe for parsnip cake. Not one to leave well enough alone, I decided to create my own parsnip cake recipe. I used my favorite carrot cake recipe from Better Homes and Gardens that uses a buttermilk glaze in place of cream cheese frosting as my starting point. I wanted to incorporate maple syrup in the cake and the glaze, as I think it complements the parsnips nicely. I tried several spice combinations, and finally settled on French four spice (I used the Penzey’s blend which contains white pepper, nutmeg, ginger, and cloves), cinnamon, and ginger. I am quite pleased with the result, and hope you get a chance to try this cake.

Makes one 9×13-inch cake

 

Spiced Parsnip Cake

 

2 C. all-purpose flour (10 ounces)

1/2 C. almond meal flour (2 ounces)

1/2 C. unsweetened shredded coconut (1 1/2 ounces)

2 1/2 tsp. baking powder

1 tsp. baking soda

1 tsp. French four spice

1/2 tsp. cinnamon

1/4 tsp. ginger

1/8 tsp. table salt

1/2 C. buttermilk, room temperature

1/2 C. maple syrup (grade B preferred)

3/4 C. superfine or castor sugar (5 1/4 ounces)

4 large eggs, room temperature

1 tsp. vanilla extract

1/2 C. unsalted butter, melted and cooled

2 C. shredded parsnips (about 2 large parsnips)

 

Preheat your oven to 325º F with a rack near the center. Grease your 9- by 13-inch glass cake pan with butter or non-stick cooking spray and set aside. Combine the first nine ingredients in a large bowl. Whisk about 30 seconds to fully mix and aerate the flour some. Set aside. Combine the remaining ingredients, excluding the parsnips, in a medium bowl. Whisk well to combine. The sugar should dissolve before proceeding to the next step. Dump the wet ingredients into the dry ingredients, and stir until almost incorporated – like making pancake batter. Add the parsnips and stir until just incorporated. Pour into prepared cake pan, and bake until center springs back or a toothpick inserted near center come out clean, about 35 to 40 minutes. Remove to a cooling rack, and immediately pour the glaze over the hot cake, trying not to let much glaze spill between the cake and the pan. I sometimes pierce the surface of the cake with a fork to allow the glaze to seep in better. NOTE: If you prefer, you could allow the cake to cool completely then frost with your favorite cream cheese icing. A little orange zest and/or juice in the icing would work well with the flavors of the cake.

 

Maple Buttermilk Glaze

 

1/4 C. maple syrup (grade B preferred)

1/4 C. unsalted butter

1/2 C. buttermilk, room temperature

 

Combine the maple syrup and butter in a glass measure or other microwave safe container. Heat until the maple syrup starts to boil and the butter is melted or close to it. Allow to cool for several minutes, then whisk in the buttermilk.

Baked Honey Tomatoes

Baked Honey Tomatoes

Baked Honey Tomatoes

 

8 medium tomatoes

1/2 C. bread crumbs, fresh, coarse

2 tsp. salt

2 tsp. pepper

1 tsp. Tarragon, dried

4 tsp. Honey

4 tsp. Butter

 

Preheat oven to 350F. Slice off stem ends of tomatoes and carefully scrape out seeds. Place open side up in buttered baking dish. Mix breadcrumbs, salt, pepper and tarragon. Drizzle honey over tomatoes, rubbing it down into cavities. Sprinkle tomatoes with crumb mixture and dot with butter. Bake uncovered for 30 minutes, till tomato skins begin to wrinkle. Place under broiler for another 5 minutes or till crumbs begin to brown. Serve hot or at room temperature.

Waffled Tamale Pie

Waffled Tamale Pie

WIW: Waffled Tamale Pie

1 T. extra-virgin olive oil
1 large onion, finely chopped
1 lb. ground turkey or beef
1 jalapeno pepper, minced (remove seeds for less heat)
1 tsp. ground cumin
1 can (15 oz.) crushed tomatoes
Salt and freshly ground black pepper, to taste

1 ½ C. masa harina
1 tsp. salt
1 tsp. baking powder
¼ tsp. freshly ground black pepper
1 C. milk
PAM Cooking Spray
4 T. ( ½ stick) unsalted butter, melted
1 large egg, beaten
1 C. shredded sharp Cheddar cheese

 

Make the topping: place the olive oil in a large frying pan and add the onion. Sauté over medium heat until the onion just begins to brown, about 5 minutes. Remove the onion and set it aside on a plate. Crumble the meat into the same skillet, browning it until no traces of pink remain, about 5 minutes. Pour off the excess fat and add the sautéed onion, jalapeno, cumin, and tomatoes to the pan until just heated through, about 1 minute. Taste and add salt and pepper. Let the mixture simmer over low heat while making the crust. Preheat the waffle iron on medium. Coat both sides of the waffle iron grid with PAM Cooking Spray. Make the crust: In a large bowl, combine the masa harina, salt, baking powder, and black pepper. In a medium-size bowl, whisk the milk and the melted butter until combined, then whisk in the egg. Add the wet ingredients to the dry ingredients and stir to combine. The batter will be very think. Coat both sides of the waffle iron grid with PAM Cooking Spray. Divide the dough into 4 equal portions, about ½ C. each. Take a portion of the dough and pat it into a disk about the size of one section of the waffle iron. Reheat with the remaining 3 portions of the dough. Place the disks on the waffle iron, covering the waffle iron grid completely. Close the lid and cook until mostly set but not quite golden brown, about 3 minutes. Open the waffle iron, spoon an even layer of the topping roughly ½ inch thick across the crust, and close the waffle iron from 1 minute. Open the waffle iron once more, top with the cheese, and close the waffle iron for 20 seconds to melt the cheese. Remove the tamale pies from the waffle iron and serve. Variations: Add ½ C. shredded sharp Cheddar cheese to the crust. Only so much waffling in you? Cook the crust in the waffle iron and serve the topping in a bowl, chili style, with the masa waffle on the side.

Fast-Fix French Onion Soup

Fast-Fix French Onion Soup

Fast-Fix French Onion Soup

6 C. thinly sliced onions, about 2 large

Pinch Salt

½ tsp. dried Thyme

1 tsp. Brown Sugar

1 14.5oz. can Beef Broth, reduced sodium

1 14.5oz. can Chicken Broth, reduced sodium

2 tsp. Worcestershire

3 T. Sherry

2 thin slices Swiss Cheese

2 slices Sourdough Bread

 

Place the onions in a microwave-safe bowl and cover with plastic wrap. Cook on high for 5 minutes. Spray a medium soup pot with cooking spray and place over medium-high heat. Add onions and salt, cover, and cook for 10 minutes, stirring occasionally. Add thyme, brown sugar, and 2 T. broth, and stir well. Cook for 10 more minutes, or until onions are soft and well caramelized, stirring occasionally, and adding an additional T. or two of broth, if needed, to keep the onions from sticking. Add remaining broth, Worcestershire and sherry, cover, and simmer on low for 15 minutes. To serve, cut slices of bread and cheese in half. Turn on the broiler, place bread on a baking sheet, and lightly toast both sides. Top each piece with a slice of cheese and broil until cheese is melted. Ladle 1 generous C. of soup each into 4 bowls or crocks, and top with a piece of cheese toast.

 

Yield: 4 servings

Calories: 150

Fat: 3g

Fiber: 3g

Kettle Style Kale Chips

Kettle Style Kale Chips

Kettle Style Kale Chips

4 C. Curly Kale, tightly packed

1 ½ tsp. EVOO

1 tsp. Sugar

1/8 tsp. Salt

 

Preheat oven to 300. Line a baking sheet with parchment or a silicone baking sheet and set aside. Wash kale and dry it well using salad spinner or paper towels. Tear out the center stalk and tear leaves into large “chips”. Transfer kale to a large bowl, drizzle with olive oil and sprinkle with the sugar and salt, tossing the leaves with your hands or tongs to distribute the ingredients. Transfer Kale to the baking pan and bake until leaves are dry and crispy, about 17 – 20 minutes stirring after 10 minutes. No not overbake.

 

Yield: 3 (1 C.) servings

Calories: 40

Fat: 1.5g

Fiber: 1g

Parmesan Cheese Coins with Olives and Lemon

Parmesan Cheese Coins with Olives and Lemon

Parmesan Cheese Coins with Olives and Lemon

4.4oz.  unsalted butter room temperature

4.4oz. all purpose flour

7oz.  freshly grated  Parmesan cheese* – finely grated

½ tsp. salt

2 T. lemon juice

Zest of a lemon

2.5oz. black olives in brine, chopped

 

Chop the olives and put into a tea towel to squeeze out most of the moisture. If using dry-cured olives, chop and set aside.  Use the flat paddle of a standing mixer and beat together the butter, Parmesan cheese, lemon zest, and lemon juice until smooth. Add the flour and salt and beat on low speed until incorporated. The dough will be clumpy.  Dump the dough onto a counter top. Sprinkle the chopped olives over the top and lightly knead into the dough. Divide the dough in half and form into rolls about 1 ½ inches in diameter. Wrap the rolls in wax paper or plastic wrap and refrigerate until firm. The dough can be frozen at this point (wrap in an additional layer of foil).  Once the dough is chilled, heat the oven to 350 degrees. Slice the dough ¼ inch thick and place on a Silpat or parchment-lined pan. Place the slices about 2 inches apart. The dough will spread a little when cooking. (If using frozen dough,  there is no need to wait for it to defrost. Just slice and place on the prepared pan.)  Bake about 15 minutes or so, depending on your oven, and a little longer if using frozen dough. The coins should be dark brown around the edges, the tops and bottoms should be golden. The crackers can be cooled on the baking tray. They  can be stored in an air-tight container for a couple of days.  Makes about 3 dozen crackers.

 

*Notes:  Because this recipe has a high percentage of cheese, it’s important to choose a high-quality cheese. You can substitute Asiago or Pecorino, depending on which flavor you prefer more.  Dry-cured olives are much saltier and have a stronger taste than brined olives, which is why you only need to use half the amount. Knead them in by hand. If you use a mixer, you’ll end up with a grayish tinted dough.

Pantry Pasta with Kale, Chickpeas and Sun Dried Tomatoes

Pantry Pasta with Kale, Chickpeas and Sun Dried Tomatoes

Pantry Pasta with Kale, Chickpeas and Sun Dried Tomatoes

1/2 pound whole wheat or spelt rotini (or any other short pasta)

3 tablespoons extra virgin olive oil (or 2 tablespoons of the sun dried tomato oil and 1 tablespoon extra virgin olive oil)

1 small onion, cut in half and then chopped into thin half moons

3 cloves garlic, crushed

1/2 teaspoon crushed red chilies (optional)

1 14 ounce can chickpeas, drained and rinsed

3 cups frozen chopped kale

1 (~200 mL / 7 ounce) jar oil-packed julienned sun dried tomatoes

1/2 cup grated parmesan cheese

Freshly ground pepper (about 10-15 turns of the pepper grinder) and sea salt

 

Cook pasta to al dente, according to package directions, and reserve 1/2 cup of the cooking water. Heat 2 tablespoons olive oil or sun dried tomato oil in a large saucepan set over medium heat. Add onions and cook until softened. Add garlic and chilies (if using) and cook for a minute more or until garlic is fragrant. Drain sun dried tomatoes of their oil or remove them from oil using a slotted spoon, and then stir sun dried tomatoes, chick peas and frozen kale into the onion mixture and cook, stirring frequently, until kale is hot. Toss pasta with kale mixture, adding 1 tablespoon of olive oil and enough pasta water to get a consistency you are happy with. (I usually end up using about an eighth to a quarter cup of water.) Stir in pepper and parmesan cheese, and add salt to taste (about 1/2 teaspoon).

Nopales and Roasted Corn Tacos

Nopales and Roasted Corn Tacos

Nopales and Roasted Corn Tacos

4 cactus paddles (5-7 inches in length) – cleaned, diced & prepared (as explained above)

1/4 yellow onion, thinly sliced

1 jalapeño or serrano pepper, diced

1/4 C. fresh cilantro leaves

flaky salt to taste

 

1 1/2 C. (8 ounces) fire roasted corn kernels (thawed to room temperature if using frozen)

1 T. neutral cooking oil (we use avocado oil)

8-10 corn tortillas

1 C. shredded jack or cheddar cheese

1/2 C. sour cream mixed with juice of 1/2 lime

1 avocado, cut into slices

crumbled cotija cheese

fresh cilantro leaves & lime wedges for serving

 

Add boiled, cooled & dried cactus with sliced onion, jalape̱o or serrano pepper, cilantro leaves & salt to a medium bowl & toss to combine. Heat a large cast iron skillet with 1 tbsp cooking oil over medium high heat. Add nopales salad to the skillet and cook for a few minutes until mixture is warmed through & just beginning to brown. Add roasted corn to the skillet & cook with the nopales for a few minutes until heated through Рturn off heat & leave skillet on the stovetop to stay warm while you prepare the tacos. Warm a lightly greased griddle over medium heat, once hot, add a few corn tortillas to the griddle & cook for 2-3 minutes. Add a small handful of shredded cheese to each tortilla while still on the griddle. Fill with each tortilla with the nopales & roasted corn mixture, using about 1/3 C. of filling per taco (use more or less depending on the size of your tortillas). Remove filled tortillas from griddle and put on plates to serve. To each taco add 1 tbsp of the lime crema, a slice or two of avocado, crumbled cotija cheese & fresh cilantro leaves. Serve tacos with lime wedges.