tag:blogger.com,1999:blog-56577809159303734062024-03-09T20:46:23.632-06:00Cracked Peppera blog for people who love preparing and eating interesting foodNancyhttp://www.blogger.com/profile/10386532873707729638noreply@blogger.comBlogger385125tag:blogger.com,1999:blog-5657780915930373406.post-6909204489575911992020-01-05T16:04:00.000-06:002020-01-05T16:04:51.835-06:00Baked Garlicky Mushrooms, Cherry Tomatoes and Cheese<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjX3gLIJ0xmjy7H4TMpNycC3s7iBCWjlJR9ZPMwB6r-7_Kr08fVVKXAqXHGqgWm0PN7q_JEjHnzuhcIRwZqp_ar6LeWBKbu1R6jnTz8mSb50uzt0keHmRfZLkFQmRuxFUfjFin00y9jvGI/s1600/baked+garlic+mushrooms.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1220" data-original-width="1600" height="488" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjX3gLIJ0xmjy7H4TMpNycC3s7iBCWjlJR9ZPMwB6r-7_Kr08fVVKXAqXHGqgWm0PN7q_JEjHnzuhcIRwZqp_ar6LeWBKbu1R6jnTz8mSb50uzt0keHmRfZLkFQmRuxFUfjFin00y9jvGI/s640/baked+garlic+mushrooms.jpg" width="640" /></a></div>
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If you're looking for a meatless meal, this is a great (and easy) choice that bakes in one pan if you don't count the mashed potatoes or polenta. The key is to choose fresh portobello mushrooms that are big enough to hold the cheese when you scoop out the gills. Depending on their size, you'll need one, two, or even three per person. They're rich and meaty with melted cheese, plus the tomatoes, herbs and onions add flavor and the potatoes (or polenta) add creaminess. All in all it's a very satisfying and cozy fall or winter dinner.<br />
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<a href="https://drive.google.com/file/d/11-FjIBidOnEnOmptCXpPQVrlXgN-1uH4/view?usp=sharing">print</a><br />
<br />
<div class="MsoNoSpacing">
<b style="mso-bidi-font-weight: normal;"><span style="font-size: 14.0pt; mso-font-kerning: 18.0pt;">Baked Garlicky Mushrooms,
Cherry Tomatoes and Cheese<o:p></o:p></span></b></div>
<div class="MsoNormal">
<i style="mso-bidi-font-style: normal;">Serves 2<o:p></o:p></i></div>
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4 cloves of garlic</div>
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2 tablespoons fresh thyme leaves (picked off the stems
but not chopped) or sage leaves</div>
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8 oz cherry tomatoes</div>
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1 cup frozen pearl onions (no need to thaw)</div>
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3-4 medium to large portobello mushrooms (1 large or 2
medium per person)</div>
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1 T shredded Cheddar or Gruyere cheese per mushroom (3-4
tablespoons total)</div>
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1 T olive oil</div>
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1 T good-quality red wine vinegar</div>
<div class="MsoNoSpacing">
Salt and pepper</div>
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Hot mashed potatoes or polenta, for serving</div>
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<br /></div>
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<br /></div>
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Preheat the oven to 400ºF.</div>
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<br /></div>
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Peel and very finely slice the garlic. Halve the cherry
tomatoes.</div>
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<br /></div>
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Wipe the mushrooms. Trim the stems and scoop out the
gills with a small spoon. </div>
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<br /></div>
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Place the tomatoes and pearl onions in a 8” x 10” baking pan
(or whatever size fits the mushrooms snugly) and drizzle with 1 tablespoon each
of olive oil and red wine vinegar. Add 1 tablespoon thyme or sage leaves, a
pinch of salt and black pepper and toss together.</div>
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<br /></div>
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Pick out 9-12 perfect garlic slices (3 per mushroom) and save
for later, then place the mushrooms stalk side up on the top. Bake uncovered
for 10 minutes.</div>
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<br /></div>
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Remove the pan from the oven, crumble the cheese into the
mushroom cups and sprinkle over the reserved garlic and remaining thyme or sage
leaves, saving a few for garnish.</div>
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<br /></div>
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Return to the oven for 15 more minutes, or until the
cheese is melted and golden.<span style="mso-spacerun: yes;"> </span>Spoon the onions
and tomatoes over hot mashed potatoes or polenta, spooning any remaining pan
juices over the top.<span style="mso-spacerun: yes;"> </span>Top with the
mushrooms and sprinkle with reserved herbs.</div>
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<br /></div>
<br />Nancyhttp://www.blogger.com/profile/10386532873707729638noreply@blogger.com0tag:blogger.com,1999:blog-5657780915930373406.post-36577194874266777672019-11-26T13:04:00.000-06:002019-11-26T13:04:17.179-06:00Ground Meat Flatbreads with Cranberry Chutney<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzp32UA3XGD9PjNxCjzVz0wStacp-k577ZY2vXApr8Dat2h6o_Ebvx_SroD5rnWIsqLjL5jvOZb2plWzBU13vzf3azUAGPwGg4859NmqBJo9ZIz7fLyYcmEBXK_cjEopcgE8W2okqEVWs/s1600/ground+meat+flatbread+with+cranberries1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1132" data-original-width="1600" height="452" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzp32UA3XGD9PjNxCjzVz0wStacp-k577ZY2vXApr8Dat2h6o_Ebvx_SroD5rnWIsqLjL5jvOZb2plWzBU13vzf3azUAGPwGg4859NmqBJo9ZIz7fLyYcmEBXK_cjEopcgE8W2okqEVWs/s640/ground+meat+flatbread+with+cranberries1.jpg" width="640" /></a></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-size: 14.0pt;"><br /></span></b></div>
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This is cranberry time of the year, but this is definitely not your normal cranberry recipe. Your ground meat of preference (lamb, turkey, chicken) is combined with garam masala and sprinkled over toasted naan bread that's spread with Greek yogurt, then it's topped with a sugar/vinegar cranberry chutney and fresh mint. It's a very unique dinner that feels part Middle Eastern and part Indian to me, but it's all good, not to mention fast and easy. <br />
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You need a break from all the heavy holiday foods, and this is a great option.</div>
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<br /></div>
<div class="MsoNoSpacing">
<b style="mso-bidi-font-weight: normal;"><span style="font-size: 14.0pt;"><a href="https://drive.google.com/file/d/15qkhDyWeJPYOobcGmt3Ieey2dyVT__A4/view?usp=sharing">print</a></span></b></div>
<div class="MsoNoSpacing">
<b style="mso-bidi-font-weight: normal;"><span style="font-size: 14.0pt;">Ground Meat Flatbreads with Cranberry Chutney<o:p></o:p></span></b></div>
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<i style="mso-bidi-font-style: normal;">Makes 4 flatbreads;
<span style="mso-spacerun: yes;"> </span>each flatbread serves 1-2 people</i></div>
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<br /></div>
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1 tablespoon olive oil</div>
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1 lb ground lamb, turkey or chicken</div>
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1 ½ tablespoons garam masala</div>
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½ teaspoon salt </div>
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¼ teaspoon pepper</div>
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2 cups frozen cranberries, thawed</div>
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2 tablespoons sugar</div>
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2 tablespoons red wine vinegar</div>
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4 naan breads, toasted</div>
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1 ½ cups plain Greek yogurt</div>
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¼ cup fresh mint leaves</div>
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<br /></div>
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Heat oil in a large skillet over medium heat.<span style="mso-spacerun: yes;"> </span>Mix the ground lamb, turkey or chicken with
the garam masala, salt and pepper, then add it to the skillet and cook, breaking
up with a spoon, until almost cooked through and crumbled.<span style="mso-spacerun: yes;"> </span>Spread the meat in an even layer and let cook
undisturbed until the bottom is browned, about 3-4 minutes.<span style="mso-spacerun: yes;"> </span>Stir and let cook another minute or two for a
little more browning, then removed the meat from the pan with a slotted spoon.<span style="mso-spacerun: yes;"> </span>Taste and adjust seasonings if needed.</div>
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<br /></div>
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In the same skillet, add the cranberries, sugar and red
wine vinegar.<span style="mso-spacerun: yes;"> </span>Cook, stirring, until
cranberries burst and sauce is reduced, about 5 minutes.</div>
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<br /></div>
<div class="MsoNoSpacing">
Top the toasted flatbreads with yogurt, browned meat, cranberries
and mint.<span style="mso-spacerun: yes;"> </span>Cut each flatbread into 4
pieces to serve.</div>
<br />Nancyhttp://www.blogger.com/profile/10386532873707729638noreply@blogger.com0tag:blogger.com,1999:blog-5657780915930373406.post-80924468951493763432019-11-05T15:22:00.000-06:002019-11-05T15:27:47.720-06:00Lentil, Walnut and Mushroom Wellington with Saffron Sauce<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqJzBdx_zdPNEGtZdIPUfhWGh9cf9yIKxQyuLT8lA_3Spv0MmfSE4CwhlChWyiV0uBvYXe5AZ0vB_CeLiYaXOsTnRw9XCdGIF8Je8Uu8wNDrCObXO96UJdn3UMxyOuHHhQy6XFcvc9P74/s1600/lentil+wellington1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1379" data-original-width="1600" height="550" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqJzBdx_zdPNEGtZdIPUfhWGh9cf9yIKxQyuLT8lA_3Spv0MmfSE4CwhlChWyiV0uBvYXe5AZ0vB_CeLiYaXOsTnRw9XCdGIF8Je8Uu8wNDrCObXO96UJdn3UMxyOuHHhQy6XFcvc9P74/s640/lentil+wellington1.jpg" width="640" /></a></div>
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<br />
This is an elegant and delicious vegetarian entree, perfect as a dinner party centerpiece or part of a holiday buffet table. I was surprised at how much I love this recipe, because I never used to like lentils. Over time I learned to like lentil soup and French lentil salads, but brown lentils? Nope. I think what makes the big difference here is that the brown (or green) lentils are joined by lots of other flavors and textures to make a really savory dish. Sun-dried tomatoes, herbs, mushrooms and Worcestershire sauce all add a depth of flavor, but the key is the walnuts - toasted and chopped coarsely, they add crunch to every bite. Be sure not to chop them too finely. Of course the puff pastry is a delicate and crisp wrapping that makes it special also. What really takes it over the top is the creamy, lemony saffron sauce that's a wonderful contrast to the earthy flavors.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5cCR3VZqBvCw6lShCkVJi-JoRp2sbo3OkAcp1X-gmfENCDKnSPM7G4iaOrxFP8WZdIH_mvrXHkhLiKV6TtddIplHPEg3FbjOt_sXKzoMkjTIBRSM5AXRLqt7-F3LPhNbUsgfxc7UvQyo/s1600/lentil+wellington.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1078" data-original-width="1600" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5cCR3VZqBvCw6lShCkVJi-JoRp2sbo3OkAcp1X-gmfENCDKnSPM7G4iaOrxFP8WZdIH_mvrXHkhLiKV6TtddIplHPEg3FbjOt_sXKzoMkjTIBRSM5AXRLqt7-F3LPhNbUsgfxc7UvQyo/s640/lentil+wellington.jpg" width="640" /></a></div>
<br />
So what is a wellington? Normally it's a piece of meat (beef or salmon are common) wrapped in puff pastry and baked, then sliced . This is a vegetarian version that you could probably also call a savory strudel. There's a fair amount of prep work for the filling, but you can make it in advance. For that matter, you can form the wellingtons in advance also and just bake them right before serving, which is perfect for entertaining. They can also be prepared and frozen, then thawed before baking.<br />
<br />
As written, the recipe is vegetarian but you could make it vegan by eliminating the cheese and using vegan substitutes for the egg, mayonnaise, puff pastry and Worcestershire sauce (if you're vegan I assume you know all about those).<br />
<br />
I think you'll be surprised by how much even non-vegetarians will like this dish. Serve with a side salad and you've got a great dinner.<br />
<br />
<a href="https://drive.google.com/file/d/1NK5MBPwDcWd9F8j5Xh1THBScIq_bnXMu/view?usp=sharing">print</a><br />
<br />
<div class="MsoNoSpacing">
<b style="mso-bidi-font-weight: normal;"><span style="font-size: 14.0pt;">Lentil, Walnut and Mushroom Wellington with Saffron
Sauce<o:p></o:p></span></b></div>
<div class="MsoNoSpacing">
<i style="mso-bidi-font-style: normal;">Serves 6-8</i></div>
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<br /></div>
<div class="MsoNoSpacing">
<i style="mso-bidi-font-style: normal;">Note that the
lentils need to be cooked in advance so plan ahead.<o:p></o:p></i></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
1 tablespoon olive oil</div>
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6-8 ounces cremini mushrooms, chopped</div>
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½ medium onion, chopped</div>
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3-4 cloves garlic, minced</div>
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½ teaspoon kosher salt</div>
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1 teaspoon minced fresh thyme leaves</div>
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1 teaspoon minced fresh rosemary leaves</div>
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¼ cup chopped sun-dried tomatoes (preferably oil packed,
drained)</div>
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<span style="mso-spacerun: yes;"> </span>¼ teaspoon cayenne</div>
<div class="MsoNoSpacing">
1 teaspoon Worcestershire sauce</div>
<div class="MsoNoSpacing">
1 ½ cups cooked brown or green lentils</div>
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½ cup toasted coarsely chopped walnuts</div>
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2/3 cup shredded cheddar cheese (or a blend)</div>
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2 eggs</div>
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2 puff pastry sheets, thawed according to directions</div>
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<br /></div>
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Heat the oil in a medium skillet over medium heat.<span style="mso-spacerun: yes;"> </span>Add the mushrooms and cook until they release
their water and are golden brown.<span style="mso-spacerun: yes;"> </span>Add
the onion and garlic and continue to cook, stirring, until the onion is
translucent, about 3-4 minutes.<span style="mso-spacerun: yes;"> </span>Add the
salt, thyme, rosemary, sun-dried tomatoes, cayenne, Worcestershire sauce and
lentils and cook for a minute or two to let the flavors blend.<span style="mso-spacerun: yes;"> </span>Set aside to cool.</div>
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<br /></div>
<div class="MsoNoSpacing">
Lightly beat one of the eggs.<span style="mso-spacerun: yes;"> </span>When the mixture has cooled, add beaten egg
and cheese and mixture thoroughly.<span style="mso-spacerun: yes;"> </span><i style="mso-bidi-font-style: normal;">The filling may be made up to a day in
advance and refrigerated.</i></div>
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<br /></div>
<div class="MsoNoSpacing">
Preheat oven to 400d.</div>
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<br /></div>
<div class="MsoNoSpacing">
Unfold one piece of puff pastry at a time and lightly
roll out to a slightly larger rectangle, approximately 12” by 10”.<span style="mso-spacerun: yes;"> </span>Beat the remaining egg in a small bowl and
use to brush the two short sides and one long side of the pastry.<span style="mso-spacerun: yes;"> </span>Place the long side without egg wash nearest
to you, then put half of the lentil filling</div>
<div class="MsoNoSpacing">
<span style="mso-spacerun: yes;"> </span>across the middle
of the pastry lengthwise (to form a log shape) leaving a 1½” border on each
short side.<span style="mso-spacerun: yes;"> </span>Fold the short sides over
the filling, then fold the edge nearest you up and over the filling.<span style="mso-spacerun: yes;"> </span>Finally, fold the top edge down and over the
filling, pressing gently on the edge to seal.<span style="mso-spacerun: yes;">
</span>Turn the log over so the sealed edge is on the bottom.<span style="mso-spacerun: yes;"> </span>Use some of the remaining beaten egg to brush
the outside of the wellington and make one shallow cut in the top to allow
steam to escape.<span style="mso-spacerun: yes;"> </span>Repeat with the second
puff pastry sheet and remaining filling and egg.<span style="mso-spacerun: yes;"> </span><i style="mso-bidi-font-style: normal;">The
wellingtons may be refrigerated at this point for up to a day, or tightly
wrapped and frozen for several weeks.<span style="mso-spacerun: yes;">
</span>Thaw in the refrigerator before proceeding.<o:p></o:p></i></div>
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<br /></div>
<div class="MsoNoSpacing">
Place the wellingtons on a parchment-lined baking sheet
and bake for 30 minutes until golden.<span style="mso-spacerun: yes;">
</span>Let stand 5 minutes before cutting with a serrated knife.<span style="mso-spacerun: yes;"> </span>Serve with saffron sauce, below.</div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
<b style="mso-bidi-font-weight: normal;">Saffron Sauce<o:p></o:p></b></div>
<div class="MsoNoSpacing">
2 tablespoons water</div>
<div class="MsoNoSpacing">
¼ teaspoon crumbled saffron threads</div>
<div class="MsoNoSpacing">
1 cup mayonnaise</div>
<div class="MsoNoSpacing">
1 tablespoon sherry vinegar</div>
<div class="MsoNoSpacing">
1 tablespoon fresh lemon juice</div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
Warm the water and saffron in the microwave for 30
seconds or so, then let steep for 10 minutes.<span style="mso-spacerun: yes;">
</span>Stir.<span style="mso-spacerun: yes;"> </span>Whisk together the
mayonnaise, vinegar and lemon juice.<span style="mso-spacerun: yes;"> </span>Add
the saffron water and whisk again to blend.<span style="mso-spacerun: yes;">
</span>Refrigerate if not using immediately.<span style="mso-spacerun: yes;">
</span>Bring to room temperature before serving; add more lemon juice if
necessary to achieve the right pourable consistency.</div>
<br />Nancyhttp://www.blogger.com/profile/10386532873707729638noreply@blogger.com0tag:blogger.com,1999:blog-5657780915930373406.post-38505570514587908992019-10-06T15:13:00.001-05:002019-10-06T15:13:40.113-05:00Hainanese Chicken and Rice<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2dHmAtmZaH23uYu-lg9kGb2S-58Ip2J3JRx1MJI4zUd8DtlsVAbNsqWodU6WHfbQdyAJVKZMiKD2MzFNxkBYDycmds7bJMf1yrB1ZRmOtvJSJIxaAPWDuMpVa0K2hs4wSxaQsUq42d30/s1600/hainanese+chicken+and+rice.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1216" data-original-width="1600" height="486" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2dHmAtmZaH23uYu-lg9kGb2S-58Ip2J3JRx1MJI4zUd8DtlsVAbNsqWodU6WHfbQdyAJVKZMiKD2MzFNxkBYDycmds7bJMf1yrB1ZRmOtvJSJIxaAPWDuMpVa0K2hs4wSxaQsUq42d30/s640/hainanese+chicken+and+rice.jpg" width="640" /></a></div>
<br />
Hainanese chicken and rice is a delicate dish, perfect for someone who's under the weather or when you just want a comforting and healthy chicken dish. Chicken breasts are gently poached/steamed over rice until they're moist and tender, while the fragrant rice is scented with ginger and a touch of soy sauce. I think steaming the chicken on top of rice is genius because it's an incredibly simple one pot wonder. Green onions and toasted almonds add flavor and texture as garnishes, and the dipping sauce are important as well because the chicken is, well, chicken. That's the basic dish. From there, you can choose the fast and simple route to the finish line, or the slightly more complex but interesting route.<br />
<br />
For the fast and simple route, slice up some fresh cucumbers and serve the dish with soy sauce, sweet chili garlic sauce and pickled ginger on the side. You can pick up both the sweet chili garlic sauce and pickled ginger in the Asian section of your grocery store.<br />
<br />
For the slightly more complex route, start by making quick pickled cucumbers (below) before you make the chicken and rice so they have time to marinate for a little while. Make the ginger sauce (below) while the chicken and rice cook. Serve the pickled cucumbers, pickled ginger, sweet chili garlic sauce and ginger sauce with the chicken and rice. Even with making the cucumbers and ginger sauce you can still have dinner on the table in under an hour.<br />
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You can never have too many chicken and rice recipes, right?<br />
<br />
<a href="https://drive.google.com/file/d/1grbXwhJkiVc_iYy-CQVxDDFfNL2FVIyA/view?usp=sharing">print</a><br />
<div class="MsoNoSpacing">
<b><span style="font-size: 14.0pt; mso-font-kerning: 18.0pt;">Hainanese Chicken and Rice <o:p></o:p></span></b></div>
<div class="MsoNoSpacing">
<i>Serves 4<o:p></o:p></i></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
10 oz rice</div>
<div class="MsoNoSpacing">
1 ½ cups chicken broth</div>
<div class="MsoNoSpacing">
1 tablespoon minced ginger</div>
<div class="MsoNoSpacing">
1 tablespoon soy sauce</div>
<div class="MsoNoSpacing">
2 teaspoons butter</div>
<div class="MsoNoSpacing">
1 tsp salt</div>
<div class="MsoNoSpacing">
½ large carrot, shredded </div>
<div class="MsoNoSpacing">
2 boneless skinless chicken breasts (lightly pounded if uneven
in thickness), seasoned with salt and pepper</div>
<div class="MsoNoSpacing">
2 green onions, sliced</div>
<div class="MsoNoSpacing">
3 tablespoons toasted sliced almonds</div>
<div class="MsoNoSpacing">
Sweet chili garlic sauce (comes in a bottle in the grocer’s
Asian section)</div>
<div class="MsoNoSpacing">
Ginger sauce (below) or soy sauce</div>
<div class="MsoNoSpacing">
Pickled cucumbers (below) or fresh sliced cucumbers</div>
<div class="MsoNoSpacing">
Pickled ginger, optional</div>
<div class="MsoNoSpacing">
Cilantro sprigs</div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
Wash the rice with cold water and put it into a pan. Add
the chicken broth, ginger, soy sauce, butter, salt and carrots. Mix the
ingredients thoroughly before placing the chicken breasts on top. Press gently
on the chicken to partially submerge in liquid. Put the lid on the pan and let
simmer on low heat for 14 minutes. Turn off the heat and let the pan sit
covered for another 10 minutes. </div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
Remove the chicken breasts from the pan and slice
crosswise into ¾” slices. Stir the green
onions into the rice, reserving a few for garnish. To serve, divide the rice
between plates and top with sliced chicken.
Garnish with cilantro sprigs and reserved green onions. Add pickled cucumbers and pickled ginger on
the side. Serve with ginger sauce (or
soy sauce) and sweet chili garlic sauce for dipping.</div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
<u>Ginger Sauce<o:p></o:p></u></div>
<div class="MsoNoSpacing">
<span class="ingredient-amount1">1/4 cup </span><span class="ingredient-name2">chopped onion<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span class="ingredient-amount1">1 clove </span><span class="ingredient-name2">garlic, minced<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span class="ingredient-amount1">1 tablespoon </span><span class="ingredient-name2">minced fresh ginger <o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span class="ingredient-amount1">½ </span><span class="ingredient-name2">lemon, juiced<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span class="ingredient-amount1">1/4 cup soy sauce<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span class="ingredient-amount1">1/4 teaspoon sugar<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span class="ingredient-amount1">1/4 teaspoon white vinegar</span></div>
<div class="MsoNormal" style="line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
Combine all sauce
ingredients in a small food processor and process until smooth. Serve at room temperature.</div>
<div class="MsoNormal" style="line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<br /></div>
<div class="MsoNoSpacing">
<u>Quick Pickled Cucumbers<o:p></o:p></u></div>
<div class="MsoNoSpacing">
½ seedless cucumber, very thinly sliced</div>
<div class="MsoNoSpacing">
¼ cup rice wine vinegar</div>
<div class="MsoNoSpacing">
2 tablespoons soy sauce</div>
<div class="MsoNoSpacing">
1 teaspoon sugar</div>
<div class="MsoNoSpacing">
½ teaspoon toasted sesame oil</div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
In a medium bowl, whisk together all ingredients except
cucumbers until the sugar is dissolved.
Add cucumbers and toss well.
Marinate for at least 15 minutes and up to a day.</div>
<br />
<div class="MsoNoSpacing">
<br /></div>
<br />Nancyhttp://www.blogger.com/profile/10386532873707729638noreply@blogger.com0tag:blogger.com,1999:blog-5657780915930373406.post-81823901507181465742019-09-15T13:29:00.000-05:002019-09-15T13:29:20.327-05:00Cardamom Cognac Apple Cake<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgr08zsb42Plh-7RVIjPeodJ49Te8Olq19rkWmyCyYaSJ9JUfcEnoUxD0wffbG72EljmOWdHn8hWViByNTvP3bnLWuyIgkOttSq7kt8uNKtigyjQfXTxcpS5kcVHjWDNEDi2E_QIriuvAU/s1600/apple+cardamom+cake.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgr08zsb42Plh-7RVIjPeodJ49Te8Olq19rkWmyCyYaSJ9JUfcEnoUxD0wffbG72EljmOWdHn8hWViByNTvP3bnLWuyIgkOttSq7kt8uNKtigyjQfXTxcpS5kcVHjWDNEDi2E_QIriuvAU/s640/apple+cardamom+cake.jpg" width="640" /></a></div>
<br />
It's almost officially fall, and that means apples. This is not your typical apple pie or tart or crumble - it's a very moist, thin cake completely filled with apples and pecans and flavored with cardamom and cognac. It's sophisticated and tastes quite French, which is a good thing in my world. Normal people might think of this as a dessert, in which case you might want to add a little sweetened whipped cream or vanilla yogurt on the side. I'm not much of a dessert person so to me this is weekend brunch fare with a good strong cup of coffee on the side.<br />
<br />
As I said, the cake is very moist and actually there isn't much actual cake because there are so many apples. It's almost like an apple pie with a little bit of cake batter. The cognac adds a complex flavor note and the cardamom adds warm spice. If you like cardamom, I guarantee you'll like this cake. <br />
<br />
If you have it for brunch (or not), cut the leftovers into individual slices and freeze (wrapped tightly) for breakfast during the week. <br />
<br />
<a href="https://drive.google.com/file/d/1btQtkIiSDLO1SM33TECg9U3LH5hZC17B/view?usp=sharing">print</a><br />
<div class="MsoNoSpacing">
<b><span style="border: none windowtext 1.0pt; font-size: 14.0pt; mso-border-alt: none windowtext 0in; padding: 0in;">Cardamom Cognac Apple Cake</span></b><b><span style="font-size: 14.0pt;"><o:p></o:p></span></b></div>
<div class="MsoNoSpacing">
<i>Serves 6-8<o:p></o:p></i></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
1 cup <span style="color: windowtext; text-decoration-line: none;">all-purpose
flour</span></div>
<div class="MsoNoSpacing">
½ teaspoon ground cardamom</div>
<div class="MsoNoSpacing">
¼ teaspoon cinnamon</div>
<div class="MsoNoSpacing">
¾ teaspoon baking powder</div>
<div class="MsoNoSpacing">
¼ teaspoon kosher salt</div>
<div class="MsoNoSpacing">
2 large eggs, at room temperature</div>
<div class="MsoNoSpacing">
3/4 cup granulated sugar</div>
<div class="MsoNoSpacing">
3 tablespoons cognac (Calvados or bourbon
work well too)</div>
<div class="MsoNoSpacing">
½ teaspoon vanilla extract</div>
<div class="MsoNoSpacing">
1/3 cup buttermilk, at room temperature</div>
<div class="MsoNoSpacing">
½ cup pecans, lightly toasted and coarsely chopped</div>
<div class="MsoNoSpacing">
3 medium Honeycrisp apples</div>
<div class="MsoNoSpacing">
1 stick (1/2 cup) unsalted butter, melted, plus
more for greasing the pan</div>
<div class="MsoNoSpacing">
1 tablespoon coarse (sparkling) sugar</div>
<div class="MsoNoSpacing">
Confectioners’ sugar, for dusting, optional</div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
Preheat the oven to 350F. Place a piece of parchment
paper into a 9-or 10-inch cast iron pan and grease with butter.</div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
In a bowl, whisk
together the flour, cardamom, cinnamon, baking powder, and salt. In a separate
larger bowl, beat the eggs until foamy. Whisk in the granulated sugar, cognac,
and vanilla extract. Pour in the buttermilk and whisk to combine. </div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
Peel, halve, and core 2 1/2 of the apples, then cut them
into 1/2-inch cubes. Reserve the remaining ½ apple (unpeeled, and cut into very
thin slices) for the top. </div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
Add half of the
flour mixture to the wet ingredients, stirring until just combined, then gently
fold in half of the melted butter. Repeat with the remaining flour and butter.
Gently fold in the pecans and cubed apples (reserving the slices). Transfer the
batter to the pan and arrange the apple slices in groups on top of the batter.
Sprinkle with sparkling sugar. </div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
Bake until the cake turns golden brown and a cake tester
inserted into the center comes out clean, about 55-65 minutes. Transfer the
skillet to a cooling rack and let sit for 5-10 minutes before carefully lifting
the cake and paper out of the pan (have an extra set of hands helps to do this).
The cake may be served warm or at room temperature. Dust with confectioners’ sugar before serving,
if desired. </div>
<br />
<div class="MsoNoSpacing">
<br /></div>
<br />
<div class="MsoNoSpacing">
<br /></div>
Nancyhttp://www.blogger.com/profile/10386532873707729638noreply@blogger.com0tag:blogger.com,1999:blog-5657780915930373406.post-52640823490779094112019-08-29T13:16:00.002-05:002019-09-19T10:29:42.189-05:00Quick Pickled Onions<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgx_cSyDdXZ4hOyGXNbtGQMh0TWLTlOPIHBEO_0UL9gAgRXAQjyNYWv9P_6oKkb-UlcYIzE-ouqStJa5_FItJXaH4TnoQsnjDUwryfeJlpjbdRkj9J3XmITfFy0sVkaA1lcEV3hVzwVEck/s1600/quick+pickled+onions.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgx_cSyDdXZ4hOyGXNbtGQMh0TWLTlOPIHBEO_0UL9gAgRXAQjyNYWv9P_6oKkb-UlcYIzE-ouqStJa5_FItJXaH4TnoQsnjDUwryfeJlpjbdRkj9J3XmITfFy0sVkaA1lcEV3hVzwVEck/s640/quick+pickled+onions.jpg" width="640" /></a></div>
<br />
<br />
I don't normally post recipes for garnishes or condiments, but this one is good enough to deserve attention. Sometimes the right condiment can make a big difference in a finished dish as a contrast to the other flavors and textures, but it needs to have big flavor to stand out. In this recipe red onions are pickled for just a few hours so they retain some crunch but pick up a vinegary pop and complexity from the whole spices.<br />
<br />
I first discovered this recipe as a recommended garnish for fried rice of all things, but I've noticed that chef Rick Bayless often recommends pickled onions as a garnish for Mexican dishes such as tacos, enchiladas, tortas and meatballs. I've used pickled onions as a topping for burgers and find them to be much better than regular onion, and they also work well in rice bowls and noodle bowls. And they're the perfect accompaniment for any grilled or barbecued meats such as pulled pork or ribs because the vinegar cuts through all that fatty richness. Finally, hot dishes that are creamy also benefit from a garnish of a few pickled onions for contrast.<br />
<br />
Basically, they go with pretty much everything so I find myself making them often. They're extremely easy to make and marinating them for just a few hours ensures the onions don't get too soft. If you have barbecue or burgers or Mexican food on the menu, do give them a try. They're worth it.<br />
<br />
<a href="https://drive.google.com/file/d/1hEKSKphagd0XffSokLbumnV9yZIfLcNC/view?usp=sharing">print</a><br />
<b><span style="font-size: 14.0pt;">Quick Pickled Onions</span></b><br />
<div class="MsoNoSpacing">
<i style="mso-bidi-font-style: normal;">Serves 6-8<o:p></o:p></i></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
½ red onion, thinly sliced</div>
<div class="MsoNoSpacing">
½ cup white vinegar or apple cider vinegar</div>
<div class="MsoNoSpacing">
½ cup water</div>
<div class="MsoNoSpacing">
¾ teaspoon kosher salt</div>
<div class="MsoNoSpacing">
1 ½ tablespoons sugar (or honey or other substitute)</div>
<div class="MsoNoSpacing">
1-2 teaspoons whole spices, optional (any combination of
whole peppercorns, fennel seed, cumin, caraway seeds, coriander)</div>
<div class="MsoNoSpacing">
<o:p> </o:p> </div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
Place the vinegar, water, salt, sugar and whole spices in
a small saucepan and bring to a simmer over medium heat.<span style="mso-spacerun: yes;"> </span>Simmer 2-3 minutes, stirring.<span style="mso-spacerun: yes;"> </span>Remove from the stove and let cool
completely.</div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
Place the onions in a jar and pour over the liquid and
spices.<span style="mso-spacerun: yes;"> </span>Cover tightly and store in the
refrigerator for at least an hour and up to 6 hours before use, shaking
occasionally.</div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
The pickled onions may be kept in the refrigerator for
several days.</div>
<div class="MsoNoSpacing">
<br /></div>
Nancyhttp://www.blogger.com/profile/10386532873707729638noreply@blogger.com0tag:blogger.com,1999:blog-5657780915930373406.post-83563932924091779472019-08-14T12:13:00.000-05:002019-08-20T14:30:21.785-05:00Zucchini Gratin with Gruyere<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfZ2ccmtTxuTgiUt55JTIcTLMcL-Ov_iwcpedZNo2C9RikMDwocpF2BYdbevnYIH16C_SySdVmihXuQ5h8GfaqDwoTGCMm6FyuO3xGm85umrZt7M4hjgrCUgxjHSTeXO7uQaAF5dfz4Ss/s1600/zucchini+and+gruyere+casserole.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1120" data-original-width="1600" height="448" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfZ2ccmtTxuTgiUt55JTIcTLMcL-Ov_iwcpedZNo2C9RikMDwocpF2BYdbevnYIH16C_SySdVmihXuQ5h8GfaqDwoTGCMm6FyuO3xGm85umrZt7M4hjgrCUgxjHSTeXO7uQaAF5dfz4Ss/s640/zucchini+and+gruyere+casserole.jpg" width="640" /></a></div>
<br />
It's zucchini time again, whether it comes from your garden, the farm stand, or the grocery store. This is a Provencal-style gratin where the veggies are bound with rice and a small amount of eggs and the flavor is boosted by herbs, Gruyere and parmesan. Pine nuts are sprinkled on the top for some crunch, but if you don't have pint nuts you could use some slivered almonds or even some panko bread crumbs moistened with olive oil.<br />
<br />
I thought about adding some corn but ultimately decided against it because I wanted the zucchini to be the star (but you certainly could). To make it even more summery (and because you're probably growing herbs in your garden as well), make the herb sauce to go with it. Add some crusty grilled bread and you have the perfect summer vegetarian meal. Or, sneak in a little cubed ham and the meal becomes a little more substantial while still remaining vegetable-centric.<br />
<br />
And my favorite part? The last line of the recipe: "The gratin is good hot, warm, or room temperature." Perfect warm for dinner, and cold for lunch the next day.<br />
<br />
<a href="https://drive.google.com/file/d/1_P1IYrmTa1pIWhk1sk_CmgIdCQ0lpe54/view?usp=sharing">print</a><br />
<div class="MsoNoSpacing">
<b><span style="font-size: 14.0pt; mso-font-kerning: 18.0pt;">Zucchini Gratin with Gruyere<o:p></o:p></span></b></div>
<div class="MsoNoSpacing">
<i><span style="letter-spacing: .4pt; mso-bidi-font-family: Arial;">Serves 6<o:p></o:p></span></i></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
2 tablespoons extra virgin olive oil</div>
<div class="MsoNoSpacing">
½ medium onion, chopped (about 1 cup chopped)</div>
<div class="MsoNoSpacing">
2 garlic cloves, minced<o:p></o:p></div>
<div class="MsoNoSpacing">
1 Fresno chile, diced</div>
<div class="MsoNoSpacing">
1 pound zucchini, cut lengthwise into quarters and then crosswise into ½ inch
pieces</div>
<div class="MsoNoSpacing">
1 small red bell pepper, chopped into ½ inch pieces</div>
<div class="MsoNoSpacing">
Salt and freshly ground pepper</div>
<div class="MsoNoSpacing">
2 tablespoons chopped fresh parsley<o:p></o:p></div>
<div class="MsoNoSpacing">
2 large or extra-large eggs<o:p></o:p></div>
<div class="MsoNoSpacing">
½ teaspoon salt<o:p></o:p></div>
<div class="MsoNoSpacing">
Freshly ground pepper<o:p></o:p></div>
<div class="MsoNoSpacing">
½ cup milk<o:p></o:p></div>
<div class="MsoNoSpacing">
1 cup cooked Arborio or Carnaroli rice (1/3 cup
raw)<o:p></o:p></div>
<div class="MsoNoSpacing">
1 teaspoon coarsely chopped fresh thyme leaves<o:p></o:p></div>
<div class="MsoNoSpacing">
1 tablespoon chopped fresh basil<o:p></o:p></div>
<div class="MsoNoSpacing">
½ cup (tightly packed) grated Gruyère cheese<o:p></o:p></div>
<div class="MsoNoSpacing">
¼ cup (tightly packed) freshly grated Parmesan <o:p></o:p></div>
<div class="MsoNoSpacing">
1 cup cooked cubed ham, optional</div>
<div class="MsoNoSpacing">
<o:p></o:p></div>
<div class="MsoNoSpacing">
2 tablespoons pine nuts, lightly toasted</div>
<div class="MsoNoSpacing">
Green herb sauce, for serving, optional (see recipe below)<o:p></o:p></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
Heat the olive oil in a large, heavy skillet over medium
heat and add the onion. Cook, stirring often, until tender, 5 to 8 minutes, and
add the garlic, Fresno chile, summer squash, red bell pepper, and about 3/4 teaspoon
salt. Turn the heat to medium-high and cook, stirring, until the squash is
translucent and the red pepper tender, about 10 minutes. Add freshly ground
pepper, taste and adjust salt. Stir in the parsley and remove from the heat. Let cool.</div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
Preheat the oven
to 375d. <o:p></o:p></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
Oil a 2-quart
baking dish with olive oil. In a medium bowl, beat together the eggs, salt,
pepper, and milk. Stir in the rice, thyme, basil, the sautéed squash, the
cheeses and optional ham. Scrape into the baking dish. Sprinkle the pine nuts over the top.<o:p></o:p></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
Bake 35 to 40
minutes, until nicely browned on the top and edges. Remove from the oven and
allow to stand for at least 10 minutes before serving, or allow to cool. The
gratin is good hot, warm, or room temperature.<o:p></o:p></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
<b><span style="font-size: 14.0pt;">Green Herb Sauce<o:p></o:p></span></b></div>
<div class="MsoNoSpacing">
1/3 cup extra-virgin olive oil</div>
<div class="MsoNoSpacing">
¼ cup finely chopped cilantro, basil, or a combination</div>
<div class="MsoNoSpacing">
¼ cup finely chopped Italian parsley</div>
<div class="MsoNoSpacing">
¼ cup finely minced shallot</div>
<div class="MsoNoSpacing">
2 tablespoons white wine vinegar</div>
<div class="MsoNoSpacing">
½ teaspoon salt</div>
<div class="MsoNoSpacing">
¼ teaspoon freshly ground black pepper</div>
<div class="MsoNoSpacing">
¼ teaspoon crushed red pepper flakes (optional)</div>
<div class="MsoNoSpacing">
<br /></div>
<span style="font-family: "calibri" , "sans-serif"; font-size: 11.0pt; line-height: 115%;">Mix all ingredients in a small food processor
until well combined.</span>Nancyhttp://www.blogger.com/profile/10386532873707729638noreply@blogger.com0tag:blogger.com,1999:blog-5657780915930373406.post-29537733342471052172019-07-21T16:52:00.000-05:002019-07-21T16:52:34.701-05:00Cold Chile Noodles<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5AntmuXkC-4mhh5ZjIcB0BlJgyJ4hp_FLxatbwWH6kGa9U2sfJwLc7f2CSW1-LFx6TYKk53oO3czDPlbIA_W_1PXXJYfC73j5BtjCRdzsliXAdv0TlwLHg3i88GuiwIx2ZQtbLravhN8/s1600/cold+chile+noodles.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1277" data-original-width="1600" height="510" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5AntmuXkC-4mhh5ZjIcB0BlJgyJ4hp_FLxatbwWH6kGa9U2sfJwLc7f2CSW1-LFx6TYKk53oO3czDPlbIA_W_1PXXJYfC73j5BtjCRdzsliXAdv0TlwLHg3i88GuiwIx2ZQtbLravhN8/s640/cold+chile+noodles.jpg" width="640" /></a></div>
<br />
A bowl of cold, spicy noodles with a pile of crunchy vegetables is just the ticket for a hot summer day, don't you think? And very healthy to boot. This recipe is extremely simple to make and can varied according to whatever crunchy vegetables you happen to have on hand, although the red cabbage is really nice. If you really like spice, add a sliced jalapeno or Fresno chile. And of course some rotisserie chicken or leftover roast pork would be a nice addition for a more substantial bowl, but we really like it as a vegetarian meal. The herbs play an important part in terms of freshness and taste, and it's best to use a combo - I used cilantro, mint, basil and dill. Try to use at least two or three of your favorites.<br />
<br />
Tip: if it's a <i>really</i> hot day, refrigerate the pasta, chile oil and serving bowls in advance and take them out right before serving. That's a trick that fancy restaurants sometimes use with salad bowls to make the salad seem really cold and crisp. It's a fun surprise compared to your usual bowl of pasta and sauce.<br />
<br />
<a href="https://drive.google.com/file/d/1_CQ--Rn51S_9l1GccQOILA88x7QLoihu/view?usp=sharing">print</a><br />
<div class="MsoNoSpacing">
<b><span style="font-size: 14.0pt;">Cold Chile Noodles<o:p></o:p></span></b></div>
<div class="MsoNoSpacing">
<i>Serves 4</i></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
<u>For the noodles</u>:</div>
<div class="MsoNoSpacing">
½ cup canola oil</div>
<div class="MsoNoSpacing">
1 tablespoon fennel seed</div>
<div class="MsoNoSpacing">
1 tablespoon red pepper flakes</div>
<div class="MsoNoSpacing">
2 garlic cloves, grated</div>
<div class="MsoNoSpacing">
1 lb spaghetti</div>
<div class="MsoNoSpacing">
2 tablespoon rice wine vinegar</div>
<div class="MsoNoSpacing">
Salt and pepper</div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
<u>For the vegetables</u>:</div>
<div class="MsoNoSpacing">
½ head red cabbage, thinly sliced</div>
<div class="MsoNoSpacing">
Salt and pepper</div>
<div class="MsoNoSpacing">
1 tablespoon lemon zest</div>
<div class="MsoNoSpacing">
¼ cup fresh lemon juice</div>
<div class="MsoNoSpacing">
2 tablespoons olive oil</div>
<div class="MsoNoSpacing">
4 green onions, thinly sliced</div>
<div class="MsoNoSpacing">
4-6 radishes, thinly sliced</div>
<div class="MsoNoSpacing">
1 cup loosely packed chopped fresh herbs – any
combination of cilantro, dill, basil, mint, parsley</div>
<div class="MsoNoSpacing">
½ cup coarsely chopped or crushed peanuts</div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
Heat the oil, fennel seeds, red pepper flakes and garlic
in a small saucepan over the lowest heat possible. Cook, stirring frequently, until you start to
see the garlic and spices frizzle in the oil, 5-8 minutes. Keep cooking at the lowest heat setting until
the spices are toasted, another few minutes, but don’t let the garlic get too
brown. Remove from the heat.</div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
Meanwhile, cook the pasta according to package
directions; drain and rinse in cold water.
Drain again, then place in a large bowl and toss with a small amount of
canola oil to prevent sticking. If not
using right away, the pasta can be put in the refrigerator until ready to
serve.</div>
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<br /></div>
<div class="MsoNoSpacing">
Place the cabbage in a medium bowl and toss with the
lemon zest and juice. Season with salt
and pepper and toss with the 2 tablespoons of olive oil.</div>
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<br /></div>
<div class="MsoNoSpacing">
When ready to serve, toss the pasta with the vinegar and
season with salt and pepper. Add just
enough chile oil to coat and toss again.
Divide between shallow bowls and top with cabbage, green onions, radishes,
herbs and peanuts. Pass any additional
chile oil at the table.</div>
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<br /></div>
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<br />Nancyhttp://www.blogger.com/profile/10386532873707729638noreply@blogger.com1tag:blogger.com,1999:blog-5657780915930373406.post-15603677414702972262019-07-07T18:10:00.000-05:002019-07-07T18:10:45.764-05:00Sheet Pan Trout and Broccolini<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQ2FAxLCgQkHFt77x_lSXw_95wifEi3id1reu_mjwtOMwUW8pltmg5Laihb5h2PVxpsRx9-iWj3WbqWEonYC5o-Qt9GZ4SIxFA6NgDnuQJb-nEasWlnah2-k8SkInHRc4PNfiE01FaXAY/s1600/sheet+pan+trout1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1192" data-original-width="1600" height="476" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQ2FAxLCgQkHFt77x_lSXw_95wifEi3id1reu_mjwtOMwUW8pltmg5Laihb5h2PVxpsRx9-iWj3WbqWEonYC5o-Qt9GZ4SIxFA6NgDnuQJb-nEasWlnah2-k8SkInHRc4PNfiE01FaXAY/s640/sheet+pan+trout1.jpg" width="640" /></a></div>
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I recently discovered trout. It's sustainable, healthy, very mild, boneless (when purchased in fillets), easy to cook and reasonable in price. What's not to like? In terms of taste, rainbow trout tends to be a little milder than red trout, which has just a touch of salmon-ish flavor. I particularly like red trout because of the flavor and because they're so pretty - check out how they look when raw (below).<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhipd4g6Sx8PXbOeUXqTfJyXsMOl6p4uLrWvrn4uyts9JvPzrED5_eeGtbdHKFCGEkhqn-8l4TCM8JCWHlCA7VvwdR7oTBUsgphc9flQyvIGT0v8sJs75DYu3sMx9NdZ86vRKlgwqQ9US4/s1600/sheet+pan+trout2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhipd4g6Sx8PXbOeUXqTfJyXsMOl6p4uLrWvrn4uyts9JvPzrED5_eeGtbdHKFCGEkhqn-8l4TCM8JCWHlCA7VvwdR7oTBUsgphc9flQyvIGT0v8sJs75DYu3sMx9NdZ86vRKlgwqQ9US4/s400/sheet+pan+trout2.jpg" width="400" /></a></div>
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This is a great recipe for trout because it's so easy and foolproof. If you can't find Aleppo pepper for the sauce, consider ordering it online because it's delicious and very versatile. It has just a hint of heat and a wonderful warm taste that goes well on fish, chicken, eggs, pasta, veggie dishes, you name it. If you don't want to buy Aleppo pepper use just a touch of red pepper flakes or chili powder instead.<br />
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I served the trout and broccolini with herbed polenta, but mashed potatoes would be equally good.<br />
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiolBLI-QF8lFHohT06IRPOZjOtA4UgpLE5mtuDHZbuvwWrwbI1tgXJQUJHYQPBCJtVX_RNijzfjCC-7ppT2S4XXgAZlVjwxrrsfXp6M5fpelpGqJ56IQov70VbBzQW18iwM_SurUB-U8Y/s1600/sheet+pan+trout.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1240" data-original-width="1600" height="308" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiolBLI-QF8lFHohT06IRPOZjOtA4UgpLE5mtuDHZbuvwWrwbI1tgXJQUJHYQPBCJtVX_RNijzfjCC-7ppT2S4XXgAZlVjwxrrsfXp6M5fpelpGqJ56IQov70VbBzQW18iwM_SurUB-U8Y/s400/sheet+pan+trout.jpg" width="400" /></a></div>
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I think trout is probably the easiest fish to cook because it cooks evenly and fast and doesn't dry out or become tough. If you've ever ruined a $20 piece of halibut or sea bass you know what I'm talking about.<br />
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<a href="https://drive.google.com/file/d/1aLmCfiLr-Mp8Ew3ghzH6eZYB97ZhyVY-/view?usp=sharing">print</a> <br />
<br />
<div class="MsoNoSpacing">
<b style="mso-bidi-font-weight: normal;"><span style="font-size: 14.0pt;">Sheet Pan Trout and Broccolini<o:p></o:p></span></b></div>
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<i style="mso-bidi-font-style: normal;">Serves 4<o:p></o:p></i></div>
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<br /></div>
<div class="MsoNoSpacing">
½ garlic clove, finely grated</div>
<div class="MsoNoSpacing">
2 teaspoons Aleppo pepper (or 1 teaspoon red pepper
flakes)</div>
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¼ olive oil, plus more for drizzling</div>
<div class="MsoNoSpacing">
2 tablespoons fresh lemon juice, plus 1 lemon, thinly
sliced</div>
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Kosher salt and black pepper</div>
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4 trout fillets, about 6-8 ounces each</div>
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2 bunches broccolini, ends trimmed</div>
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2 tablespoons capers</div>
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<br /></div>
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Heat oven to 450d.</div>
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<br /></div>
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To make the sauce, combine garlic, Aleppo pepper, ¼ cup
olive oil and 2 tablespoons lemon juice in a small bowl and season with salt
and pepper.<span style="mso-spacerun: yes;"> </span>Set aside.</div>
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<br /></div>
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If the broccolini stems are relatively thick, cut each
stem in half lengthwise to facilitate cooking.</div>
<div class="MsoNoSpacing">
Lay the trout fillets skin side down on a sheet pan next
to each other.<span style="mso-spacerun: yes;"> </span>Place lemon slices on the
trout and scatter broccolini and capers around it. <span style="mso-spacerun: yes;"> </span>Drizzle everything with olive oil and season
with salt and pepper.</div>
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<br /></div>
<div class="MsoNoSpacing">
Place the sheet pan in the oven on the middle rack and
roast until broccolini has started to lightly char around the edges and the
trout is opaque and cooked through, 8-10 minutes.<span style="mso-spacerun: yes;"> </span>Remove from the oven, push the lemon slices
off the top of the trout, and immediately drizzle everything with the
sauce.<span style="mso-spacerun: yes;"> </span>Let the flavors mingle for a
minute or two before dividing among 4 plates.</div>
<br />Nancyhttp://www.blogger.com/profile/10386532873707729638noreply@blogger.com0tag:blogger.com,1999:blog-5657780915930373406.post-65401101849194463682019-06-23T13:30:00.000-05:002019-06-23T13:30:28.157-05:00Tuna and Hummus Sandwiches<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkszyD8AmtnqQiy_FV7x1_C0-tW5MZRzAmcMXBfZBnqdGZfDM_bBVDbFeJy79zN8dsMFouVroJunaUPN7QNZZ-mepi5ASkeeOh9J14DUGym9pGLDUiegnbK7etFQ2YZDtJC1m3uxc3Obc/s1600/tuna+and+hummus+sandwiches.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1030" data-original-width="1600" height="412" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkszyD8AmtnqQiy_FV7x1_C0-tW5MZRzAmcMXBfZBnqdGZfDM_bBVDbFeJy79zN8dsMFouVroJunaUPN7QNZZ-mepi5ASkeeOh9J14DUGym9pGLDUiegnbK7etFQ2YZDtJC1m3uxc3Obc/s640/tuna+and+hummus+sandwiches.jpg" width="640" /></a></div>
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I know this sandwich sounds weird - it did to me too. That's why I didn't make it for over two years after seeing it on Ina Garten's TV show. She said she had a <a href="https://www.foodnetwork.com/recipes/ina-garten/tuna-and-hummus-sandwiches-recipe-1924977">tuna and hummus sandwich</a> with radishes at Le Pain Quotidien restaurant in Brussels and loved it. But it still sounded weird, and beige. Fast forward two years and I happened to catch the re-run and decided I had to make it just to satisfy my curiosity if nothing else. I did tweak her recipe to include cucumbers, herbs and lemon zest to brighten it up, and used crusty French rolls in place of sourdough bread for more texture since both the tuna and hummus are soft.</div>
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First I made the tuna salad, and really liked her version which has much less mayo than a normal version. She includes a little olive oil and some lemon which I liked as well - the lighter dressing really lets the tuna shine. Speaking of tuna, I know you should use tuna packed in water if you're watching calories but tuna packed in oil has so much more flavor. I specifically like Genova canned tuna if you can find it - the flavor is delicate and not fishy, much like fresh tuna. (And no, I don't get any paid endorsements, I just like it.) If I can find it at Fry's, you can probably find it in your store also.</div>
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<br /></div>
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The hummus adds a layer of creaminess and a little earthiness to the light and lemony tuna salad that I really liked. I also really liked the crunchy veggies and bright herbs as a contrast to the tuna and hummus - the radishes and cucumbers reminded me just the littlest bit of a banh mi sandwich, one of my favorites. </div>
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All in all, this is an unusual tweak on a tuna sandwich that I really enjoyed, and I'm very picky about my tuna sandwiches. Give it a try and see what you think.</div>
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<div class="MsoNoSpacing">
<b><span style="font-size: 14.0pt;"><a href="https://drive.google.com/file/d/1EsSdpeBdl5VvWy41zBiT8kATBgCB8MSr/view?usp=sharing">print</a></span></b></div>
<div class="MsoNoSpacing">
<b><span style="font-size: 14.0pt;">Tuna and Hummus Sandwiches<o:p></o:p></span></b></div>
<div class="MsoNoSpacing">
<i>Serves 2</i></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
<i>The tuna mixture
should be refrigerated for a few hours for the best flavor so plan ahead.<o:p></o:p></i></div>
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<br /></div>
<div class="MsoNoSpacing">
1 - 5 ounce can tuna in olive oil</div>
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¼ cup diced celery</div>
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2 tablespoons minced red onion</div>
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1 teaspoon grated lemon zest</div>
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1 tablespoon fresh lemon juice</div>
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1-2 tablespoons mayonnaise</div>
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1 tablespoon olive oil</div>
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½ teaspoon Dijon mustard</div>
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Pinch of kosher salt and pepper</div>
<div class="MsoNoSpacing">
Hummus</div>
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Sliced radishes and cucumbers</div>
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Fresh herbs – parsley, dill, cilantro</div>
<div class="MsoNoSpacing">
2 crusty French rolls</div>
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<br /></div>
<div class="MsoNoSpacing">
Drain the tuna and flake it into a medium bowl. Add the celery, red onion, lemon juice, 1
tablespoon of mayonnaise, olive oil, Dijon, and salt and pepper. Mix well and decide if you want to add the
second tablespoon of mayonnaise. Taste
and adjust seasonings if needed. Cover
and refrigerate for a few hours to let the flavors develop.</div>
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<br /></div>
<br />
<div class="MsoNoSpacing">
Cut the French rolls in half horizontally and pull most
of the bread out of the top part (save the bread in a bag in the freezer to
make bread crumbs or croutons later).
Spread a layer of hummus on the bottom of each roll, then top with the
tuna mixture, radishes and cucumbers, and herbs of choice. Sprinkle with grated lemon zest. Replace the top of the roll and press
together gently. Serve at once.</div>
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Nancyhttp://www.blogger.com/profile/10386532873707729638noreply@blogger.com1tag:blogger.com,1999:blog-5657780915930373406.post-57948153687488282622019-05-23T11:47:00.000-05:002019-05-23T11:47:21.371-05:00Spring Carrot Pasta with Herbs<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoQPaiBqOKl8_AZxJLRAmffUgjTl80dEyAD1S8rXN4deuEGOSMtQ301rK3KvUXs_VPt6xIsXNkqVIkqY3H4P7WBxZ9WC2SmO4oo9eVWEtFTqTVc7TvBmrcYYocVUZIhUIAwf8l1RXvsgI/s1600/spring+carrot+pasta+with+herbs.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1175" data-original-width="1600" height="468" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoQPaiBqOKl8_AZxJLRAmffUgjTl80dEyAD1S8rXN4deuEGOSMtQ301rK3KvUXs_VPt6xIsXNkqVIkqY3H4P7WBxZ9WC2SmO4oo9eVWEtFTqTVc7TvBmrcYYocVUZIhUIAwf8l1RXvsgI/s640/spring+carrot+pasta+with+herbs.jpg" width="640" /></a></div>
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<br />
The James Beard awards were just announced, and Arizonans were excited to hear that Charleen Badman of FnB restaurant in Phoenix was named "Best Chef - Southwest". FnB has been on my list of restaurants to try for several years but I haven't made it there yet, and I suspect reservations are going to be pretty hard to come by for a while. I was looking at a sample menu on their website in anticipation and one entry made me pause: "pasta, carrots, marjoram, goat cheese, crispy prosciutto". What? Pasta and carrots? Never heard of that particular combination. Chef Badman is known as "the vegetable whisperer" because of her delicious and innovative use of vegetables, so I decided I needed to investigate further. I did some research online and came up with a recipe that sounds similar even though I haven't actually seen Chef Badman's creation.<br />
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I tweaked the recipe by adding sauted cabbage to underscore the carrot's natural sweetness, and added a bunch of fresh herbs from my garden for flavor. The carrots, pasta, goat cheese and crispy prosciutto work together wonderfully well in terms of contrasting flavors and textures. You could leave the prosciutto out if you want it to be vegetarian, but it really does add a lot in terms of flavor and texture.<br />
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If possible, don't use a box grater to shred the carrots and cabbage because you end up with short shreds that don't work as well with the spaghetti - longer shreds are easier to twirl together with the pasta. You can buy bags of shredded carrots at the store that are longer, and it's easy to make your own long shreds of cabbage by buying a head of cabbage and thinly cutting it with a sharp knife.<br />
<br />
I was really pleased with this recipe and decided to call it a spring pasta because it's light, healthy and full of fresh herbs but it would be great any time of the year.<br />
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<a href="https://drive.google.com/file/d/1HhTR5cBWFF2vdLgcFduD0QBVAc1Zma1E/view?usp=sharing">print</a><br />
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<div class="MsoNoSpacing">
<b style="mso-bidi-font-weight: normal;"><span style="font-size: 14.0pt;">Spring Carrot Pasta with Herbs<o:p></o:p></span></b></div>
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<i style="mso-bidi-font-style: normal;">Serves 4</i></div>
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<br /></div>
<div class="MsoNoSpacing">
<i style="mso-bidi-font-style: normal;">Note: long shreds
of carrot and cabbage work well here because they mimic the shape of the
spaghetti and are easy to twirl with the pasta.<span style="mso-spacerun: yes;">
</span>You can buy bags of long shreds of carrots at the store, and you can
make your own long shreds of cabbage by thinly cutting a head of cabbage with a
knife.<span style="mso-spacerun: yes;"> </span><o:p></o:p></i></div>
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<br /></div>
<div class="MsoNoSpacing">
1 lb spaghetti</div>
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3 tablespoons olive oil</div>
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6 slices prosciutto, chopped into ½” strips</div>
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¼ medium yellow onion, chopped</div>
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3 cups shredded carrots (preferably long shreds)</div>
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2 cups shredded green cabbage (preferably long shreds)</div>
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2 garlic cloves, minced</div>
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½ teaspoon caraway seeds</div>
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Salt and black pepper to taste</div>
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½ cup chopped fresh herbs such as basil, thyme, dill (or
a mix) plus a few more for garnish</div>
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3 ounces soft goat cheese, crumbled</div>
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<div class="MsoNoSpacing">
Bring a large pot of water to a boil and add a generous
pinch of salt.<span style="mso-spacerun: yes;"> </span>Cook the spaghetti
according to package directions.<span style="mso-spacerun: yes;"> </span>Drain,
reserving about ½ cup of pasta water.</div>
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<div class="MsoNoSpacing">
While pasta is cooking, heat oil in a large deep skillet
or Dutch oven over medium heat.<span style="mso-spacerun: yes;"> </span>Cook the
prosciuttos until crispy, then remove with a slotted spoon to a paper towel
lined plate to drain.<span style="mso-spacerun: yes;"> </span>(Do not drain the
olive oil from the skillet.)</div>
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In the same skillet, sauté the onion for about 2-3
minutes, stirring occasionally.<span style="mso-spacerun: yes;"> </span>Add the
cabbage and a pinch of salt and stir often until wilted, about 5 minutes.<span style="mso-spacerun: yes;"> </span>Add the carrots and another pinch of salt and
cook for an additional five minutes until tender but not mushy.<span style="mso-spacerun: yes;"> </span>Stir in the caraway seeds and add salt and
pepper to taste.</div>
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<div class="MsoNoSpacing">
Add the pasta to the pot and toss well with tongs to
combine, adding some of the reserved pasta water if it looks a little dry.<span style="mso-spacerun: yes;"> </span>Add the herbs and toss again, then divide
immediately between shallow bowls.<span style="mso-spacerun: yes;"> </span>Top
with the crispy prosciutto, goat cheese, and extra herbs for garnish.</div>
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<br />Nancyhttp://www.blogger.com/profile/10386532873707729638noreply@blogger.com0tag:blogger.com,1999:blog-5657780915930373406.post-35969370926046923452019-05-13T16:07:00.000-05:002019-05-13T16:07:03.276-05:00Taco Salad with Homemade Tortilla Strips<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimxY2FVyK8GlKVFF_NJlySraFUuFuiF4MLCpz0odJbtAwV3P3kuMpgcc9gA7NH_An-eJ9iYL8LK6Gl62duZPitAzoFIGg0CHFo8eVSkvUGGTMhj6ZeDx3qucUHB-G_Bxky9TunF0so568/s1600/taco+salad+with+homemade+tortilla+strips2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1571" data-original-width="1600" height="628" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimxY2FVyK8GlKVFF_NJlySraFUuFuiF4MLCpz0odJbtAwV3P3kuMpgcc9gA7NH_An-eJ9iYL8LK6Gl62duZPitAzoFIGg0CHFo8eVSkvUGGTMhj6ZeDx3qucUHB-G_Bxky9TunF0so568/s640/taco+salad+with+homemade+tortilla+strips2.jpg" width="640" /></a></div>
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<br />
This vegetarian taco salad comes together very quickly since the only thing that's actually cooked is the tortilla strip garnish. While they bake you whip up an avocado dressing and chop up some onion, tomatoes, cheddar and jalapeno and you're good to go. It's a filling main dish salad for those days you want to go vegetarian, but of course you could add chicken or any leftover meat if you want. My favorite part of the salad and the thing that sets it apart from most taco salads is the homemade tortilla strip garnish (aka "crunchies"). They're very dramatic, easy to make, and irresistible as a snack.<br />
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLMFkh-ggTkglvRmyOtZmHRzB8Zx0BUXzrlqMXgL3uRvYy5tFDreB6gfQQo3Jqq2YusBEr5r3HBMz6eN62Ogpek8MzXtrv39pIWjnUfGdugjY_ZaecaIwtGxF8gikfsXY0dBQXUfjVVmo/s1600/taco+salad+with+homemade+tortilla+strips.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1156" data-original-width="1600" height="288" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLMFkh-ggTkglvRmyOtZmHRzB8Zx0BUXzrlqMXgL3uRvYy5tFDreB6gfQQo3Jqq2YusBEr5r3HBMz6eN62Ogpek8MzXtrv39pIWjnUfGdugjY_ZaecaIwtGxF8gikfsXY0dBQXUfjVVmo/s400/taco+salad+with+homemade+tortilla+strips.jpg" width="400" /></a></div>
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You simply slice up a few corn tortillas, spray them with cooking spray and sprinkle with chili powder (or any other favorite seasoning) and salt, then bake for 12-13 minutes until crunchy. Be sure to make extras because about half get eaten as snacks before they ever make it to the salads.<br />
<br />
If you wanted to make this salad even easier you could substitute a store-bought southwestern ranch dressing. In that case you might think about adding sliced avocado to the salad. Or not. That's the great part about homemade salads, it's totally up to you.<br />
<br />
<a href="https://drive.google.com/file/d/1lxJwPFprY8EinuqPahlzWOO4TdKHW7gH/view?usp=sharing">print</a><br />
<br />
<div class="MsoNoSpacing">
<b style="mso-bidi-font-weight: normal;"><span style="font-size: 14.0pt;">Taco Salad with Homemade Tortilla Strips<o:p></o:p></span></b></div>
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<i>S</i><i style="mso-bidi-font-style: normal;"><span style="border: none windowtext 1.0pt; mso-border-alt: none windowtext 0in; padding: 0in;">erves 4</span><o:p></o:p></i></div>
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<br /></div>
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<u>tortilla strips:</u> <u><o:p></o:p></u></div>
<div class="MsoNoSpacing">
3 (6-inch) corn tortillas</div>
<div class="MsoNoSpacing">
Cooking spray</div>
<div class="MsoNoSpacing">
Chili powder</div>
<div class="MsoNoSpacing">
Salt</div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
<u>lime avocado dressing:<o:p></o:p></u></div>
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1/3 cup plain Greek yogurt</div>
<div class="MsoNoSpacing">
2 limes, juiced</div>
<div class="MsoNoSpacing">
1 avocado</div>
<div class="MsoNoSpacing">
1/4 teaspoon ground cumin</div>
<div class="MsoNoSpacing">
1/4 teaspoon smoked paprika</div>
<div class="MsoNoSpacing">
Pinch of salt and pepper</div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
<u>salad:<o:p></o:p></u></div>
<div class="MsoNoSpacing">
12 cups salad greens</div>
<div class="MsoNoSpacing">
1 cup cherry tomatoes, halved (assorted colors are nice)</div>
<div class="MsoNoSpacing">
1 cup black beans</div>
<div class="MsoNoSpacing">
Chili powder</div>
<div class="MsoNoSpacing">
Salt</div>
<div class="MsoNoSpacing">
1 cup fresh cooked (or frozen thawed) sweet corn</div>
<div class="MsoNoSpacing">
1/2 red onion, sliced</div>
<div class="MsoNoSpacing">
1 cup ½” cubes white cheddar cheese</div>
<div class="MsoNoSpacing">
1 jalapeno or serrano pepper, sliced</div>
<div class="MsoNoSpacing">
2 tablespoons chopped fresh cilantro</div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
Preheat the oven to 400 degrees. Slice the tortillas into
1/4 or 1/2 inch thick strips. Place them on a baking sheet and lightly spray
with cooking spray. Sprinkle with chili powder and salt. Bake for 12-13
minutes, until crispy and golden brown. (Watch closely during the last few
minutes, they can burn quickly.)<span style="mso-spacerun: yes;"> </span>Cool.</div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
While the tortillas are baking, make the dressing. Add all
of the ingredients to a food processor or blender and puree until smooth and
creamy. Taste and season as desired.<span style="mso-spacerun: yes;"> </span>If
you want a thinner dressing, add a little water or milk.</div>
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<br /></div>
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Add chili powder and salt to taste to the black beans and
toss to combine.</div>
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<br /></div>
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To build the salads, divide greens between 4 plates.<span style="mso-spacerun: yes;"> </span>Add piles of tortilla strips, black beans,
tomatoes, onion, cheddar cheese, and jalapeno slices.<span style="mso-spacerun: yes;"> </span>Drizzle with the dressing and garnish with
cilantro. </div>
<br />Nancyhttp://www.blogger.com/profile/10386532873707729638noreply@blogger.com0tag:blogger.com,1999:blog-5657780915930373406.post-19916616297904150812019-04-21T17:08:00.000-05:002019-04-21T17:08:40.357-05:00Slow Cooker Honey Garlic Chicken<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhobC1N8J1x29EUMMD_BQDzhVUiVUni9jPQXj_P_zjJ31Y_vFUueVyPNLcsXMHiq1cseP9kEIWUKjP8JsQxcRYgkD1lqqfC7_FsGJ14AnL2wE0M_ZQky4-NhedHiMnJMVvAXcB-OWURQO0/s1600/slow+cooker+honey+garlic+chicken.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhobC1N8J1x29EUMMD_BQDzhVUiVUni9jPQXj_P_zjJ31Y_vFUueVyPNLcsXMHiq1cseP9kEIWUKjP8JsQxcRYgkD1lqqfC7_FsGJ14AnL2wE0M_ZQky4-NhedHiMnJMVvAXcB-OWURQO0/s640/slow+cooker+honey+garlic+chicken.jpg" width="640" /></a></div>
<br />
Whenever I find boneless skinless chicken thighs on sale I always think of the slow cooker because they become wonderfully tender and don't dry out with the long slow heat. I'm normally not a big fan of sweetness in savory foods but I decided to try this recipe anyway and was surprised at how very delicious it is. It's only slightly sweet and slightly garlic (mellow garlic, not harsh) with a very flavorful Asian sauce infusing that delicious, fall-apart tender chicken.<br />
<br />
Served with white or brown rice and some sugar snap peas it makes a great Asian bowl dinner. Maybe an egg roll to start? This would be perfect for the next time you'll be busy in the afternoon and want a hot, nutritious and delicious dinner waiting when you get home.<br />
<br />
<a href="https://drive.google.com/file/d/1F8txWlOHxg4gBae0LfsyEc7zZuiOkiKp/view?usp=sharing">print</a><br />
<div class="MsoNoSpacing">
<b><span style="font-size: 14.0pt;">Slow Cooker Honey Garlic Chicken<o:p></o:p></span></b></div>
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<i>Serves 4-6<o:p></o:p></i></div>
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<br /></div>
<div class="MsoNoSpacing">
1 package (5-6) boneless
skinless chicken thighs</div>
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½ cup low sodium soy sauce</div>
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½ cup honey</div>
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2 tablespoons hoisin sauce</div>
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1 tablespoon rice wine vinegar</div>
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1 teaspoon toasted sesame oil</div>
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1 teaspoon fresh ginger, grated</div>
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4 cloves garlic, minced</div>
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2 green onions, sliced thin, white and green parts
divided</div>
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Sesame seeds for garnish (optional)</div>
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<br /></div>
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<br /></div>
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<br /></div>
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Trim any extra fat off the chicken thighs and place in
the bottom of a slow cooker. </div>
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<br /></div>
<div class="MsoNoSpacing">
In a medium bowl, whisk together the soy sauce, honey,
hoisin, vinegar, sesame oil, ginger, garlic, and the white parts of the green
onions. Pour evenly over the chicken.</div>
<div class="MsoNoSpacing">
<br /></div>
<br />
<div class="MsoNoSpacing">
Cover and cook on low for 6 hours. Serve garnished with green onions and
optional sesame seeds.</div>
<br />Nancyhttp://www.blogger.com/profile/10386532873707729638noreply@blogger.com1tag:blogger.com,1999:blog-5657780915930373406.post-75445548249499934152019-04-04T11:17:00.001-05:002019-05-06T15:41:03.143-05:00Walnut Pesto Pasta<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcxrpTURGvF0UXlG8zvc5aeKA0hNda0FzUsilOeiho-Kdh8ObjWD9cawRZ79YHkbvwH8KIHQSvIBTdWnVBzV5q8s277Jn2VMFhK61uWsFI0H7z7ulq2hEWVkmQzQrU31_NSLDCcKMOYGQ/s1600/walnut+pesto+pasta.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1226" data-original-width="1600" height="490" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcxrpTURGvF0UXlG8zvc5aeKA0hNda0FzUsilOeiho-Kdh8ObjWD9cawRZ79YHkbvwH8KIHQSvIBTdWnVBzV5q8s277Jn2VMFhK61uWsFI0H7z7ulq2hEWVkmQzQrU31_NSLDCcKMOYGQ/s640/walnut+pesto+pasta.jpg" width="640" /></a></div>
<br />
<br />
It's finally spring! That calls for something light and fresh for dinner even though it's not quite salad weather yet in most places. This vegetarian pasta fits the bill perfectly with hints of lemon, fresh basil and toasty walnuts. I actually like the walnut pesto better than regular pesto because the walnuts (and walnut oil) give it a depth of flavor. I encourage you to buy the walnut oil rather than using regular olive oil because it does make a difference. You should be able to find it with the other oils in most grocery stores. I like it in salad dressings as well - particularly if the salad will have some nuts - because it's so aromatic and delicious and will echo the nut flavor.<br />
<br />
This pasta dish is very easy to make, and very fast. Serve with a green salad and crusty bread and you've got a great vegetarian meal.<br />
<br />
<a href="https://drive.google.com/file/d/1HzXX7rIvzvW4TIP6l9KTIT0NahHpNUIr/view?usp=sharing">print</a><br />
<br />
<div class="MsoNoSpacing">
<b style="mso-bidi-font-weight: normal;"><span style="font-size: 14.0pt; mso-font-kerning: 18.0pt;">Walnut Pesto Pasta<o:p></o:p></span></b></div>
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<i style="mso-bidi-font-style: normal;"><span style="font-size: 12.0pt;">Serves 6<o:p></o:p></span></i></div>
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<br /></div>
<div class="MsoNoSpacing">
<span style="font-size: 12.0pt;">2 cloves garlic, roughly
chopped<o:p></o:p></span></div>
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<span style="font-size: 12.0pt;">2 cups firmly packed fresh
basil<o:p></o:p></span></div>
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<span style="font-size: 12.0pt;">1/2 teaspoon fine sea
salt, plus more to taste<o:p></o:p></span></div>
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<span style="font-size: 12.0pt;">Ground black pepper, to
taste<o:p></o:p></span></div>
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<span style="font-size: 12.0pt;">1 teaspoon lemon zest</span></div>
<div class="MsoNoSpacing">
<span style="font-size: 12.0pt;">1/2 cup lightly toasted
walnuts, plus finely chopped walnuts for garnish<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span style="font-size: 12.0pt;">6 tablespoons walnut oil<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span style="font-size: 12.0pt;">2 tablespoons extra-virgin
olive oil<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span style="font-size: 12.0pt;">1/2 cup grated Parmigiano
Reggiano or Pecorino Romano cheese, plus more for garnish<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span style="font-size: 12.0pt;">1 pound fresh fettuccine
or linguine<o:p></o:p></span></div>
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<br /></div>
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<br /></div>
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<br /></div>
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<span style="display: none; font-size: 12.0pt; mso-bidi-font-family: Arial; mso-hide: all;">Top of Form<o:p></o:p></span></div>
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<span style="display: none; font-size: 12.0pt; mso-bidi-font-family: Arial; mso-hide: all;">Bottom of Form<o:p></o:p></span></div>
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<span style="font-size: 12.0pt;">Combine garlic, basil,
salt, pepper, lemon zest and walnuts in a food processor and pulse until combined, scraping
down sides of food processor bowl as needed. Slowly add walnut oil and olive
oil, pulsing until combined. Add cheese and process briefly. Do not over
process or pesto will have very little texture. Taste and adjust the seasoning,
keeping in mind that cheese adds salt, so additional salt may not be needed.<br />
<br />
Bring a large pot of salted water to a boil. Add pasta and cook until al dente,
about 3 minutes. Drain, reserving 1/4 cup cooking water. Thin pesto with 1 to 2
tablespoons of the reserved pasta cooking water to achieve a sauce that will
coat pasta. Drizzle pesto over pasta and toss to combine. Garnish with chopped
walnuts and grated cheese.<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<br /></div>
<br />Nancyhttp://www.blogger.com/profile/10386532873707729638noreply@blogger.com0tag:blogger.com,1999:blog-5657780915930373406.post-4549769064797922912019-03-11T18:26:00.000-05:002019-03-11T18:29:46.835-05:00Brunch Board<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgqC08Q2iDNaJLzyFj9INzBzYbh0QsWpi3-eQ1rkzLtAUe65r54LqgyIRj6XrsxiB-sN6TwHmK8cEJh2e_GU8vjpb0Fw-aS0RIyyE1XRx9VR8lTLYcXBIKWoAR6pP6mt-e99_7yJ9mpyU/s1600/brunch+board.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1118" data-original-width="1600" height="446" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgqC08Q2iDNaJLzyFj9INzBzYbh0QsWpi3-eQ1rkzLtAUe65r54LqgyIRj6XrsxiB-sN6TwHmK8cEJh2e_GU8vjpb0Fw-aS0RIyyE1XRx9VR8lTLYcXBIKWoAR6pP6mt-e99_7yJ9mpyU/s640/brunch+board.jpg" width="640" /></a></div>
<br />
You've heard of charcuterie boards, mezze platters, cheese and cracker boards.....so why not a brunch board? My inspiration was that two friends were coming over for brunch and I wanted it to be fun and casual, so I decided to go with all finger foods. OK, there are a few small spoons and knives for spreading things, but everything is grabbed off the communal platter and eaten with your fingers. For my version, I added:<br />
<br />
<ul>
<li>Grilled bread</li>
<li>Homemade ricotta cheese with lemon</li>
<li>Lingonberry preserves</li>
<li>Marinated green olives</li>
<li>Cherry tomatoes</li>
<li>Hummus</li>
<li>Deviled eggs</li>
<li>Smoked Gouda and sharp Cheddar cheeses</li>
<li>Strawberries</li>
<li>Watermelon slices</li>
</ul>
<div>
Other options:</div>
<div>
<ul>
<li>Mini bagels (or toasted bagel slices) instead of bread</li>
<li>Cream cheese instead of ricotta</li>
<li>Smoked salmon</li>
<li>Capers</li>
<li>Different cheeses</li>
<li>Different fruits</li>
<li>Mini fruit tarts</li>
<li>Etc.</li>
</ul>
<div>
You get the idea - anything you'd associate with brunch that can be eaten with your fingers. Serve with several fruit juice options, good coffee, and maybe some champagne if you're feeling festive. The best part is that anything you actually have to make (like deviled eggs) can be done in advance and the rest is just assembly. Put everything on a big tray or cutting board to serve, which makes clean-up a breeze. </div>
</div>
<div>
<br /></div>
<div>
Spring is right around the corner, so there will be plenty of opportunities for a fun brunch for Easter or Mothers Day or just plain celebrating spring. It's a really easy way to entertain.</div>
Nancyhttp://www.blogger.com/profile/10386532873707729638noreply@blogger.com1tag:blogger.com,1999:blog-5657780915930373406.post-30203292408441123002019-02-28T13:17:00.001-06:002019-02-28T13:21:32.743-06:00Ecuadorian Fried Rice (Chaulafan)<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgesXmIKf1sebJAJXL2pEJfVuGahQjzBNXlQpNs7nFbsmldZiYREoC6JdNwgd9im3YT5y-Qurit4s1OUXhLIDvaFX1deoITj3g4rMMnW03wvdCDWiSdbvprnJyPZ9Okwsbj9TpYJYTStoE/s1600/chaulafan.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1207" data-original-width="1600" height="482" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgesXmIKf1sebJAJXL2pEJfVuGahQjzBNXlQpNs7nFbsmldZiYREoC6JdNwgd9im3YT5y-Qurit4s1OUXhLIDvaFX1deoITj3g4rMMnW03wvdCDWiSdbvprnJyPZ9Okwsbj9TpYJYTStoE/s640/chaulafan.jpg" width="640" /></a></div>
<br />
I first had Chaulafan at Cocina Latina restaurant in Minneapolis. I was fascinated by the concept of Latin/Asian fusion represented by the dish - essentially fried rice (brought to South America by Chinese immigrants) with Latin influences such as cilantro, cumin and ancho chile powder. It was so amazingly good that I had to re-create it at home, complete with the Colombian hot sauce that was served on the side.<br />
<br />
There are quite a few ingredients but it comes together reasonably fast if you do some prep in advance - cook the rice, buy cooked chicken from the deli, and make the hot sauce. (If you don't want to make the hot sauce you can use any bottled sauce but I've tested several and think the Colombian hot sauce is the best with this dish.) Having a helper also comes in handy for the chopping part.<br />
<br />
I assume this is a fairly special-occasion dish since it contains not only bacon and shrimp but also chicken, eggs and even optional shredded pork. Of course, you can eliminate one or more of the proteins if you want but I'd keep the bacon for flavor.<br />
<br />
There are two ingredients that you may not have on hand - ancho chile powder and achiote powder. Of the two, ancho chile is much easier to find and is important to the taste of the dish. It's a mild but smokey chile that's really delicious. Achiote powder is primarily a coloring agent and since the dish uses just 1/4 teaspoon you could eliminate it if you can't find it.<br />
<br />
Leftovers heat up really well with the exception of the shrimp, which can get tough if you microwave them. Leave them out while you reheat the rest of the rice and then stir them in after the rice is hot to gently rewarm them.<br />
<br />
<a href="https://drive.google.com/file/d/1_ZerlkODbqnytkUUxrRJjneJh6h01Zsf/view?usp=sharing">print</a><br />
<div class="MsoNoSpacing">
<b><span style="font-size: 14.0pt;">Chaulafan: Ecuadorian Fried Rice<o:p></o:p></span></b></div>
<div class="MsoNoSpacing">
<i>Serves 3-4</i> </div>
<div class="MsoNoSpacing">
<i>Note: To speed up meal prep, make the hot
sauce and cook the rice in advance.<o:p></o:p></i></div>
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<br /></div>
<div class="MsoNoSpacing">
<u>Rice <o:p></o:p></u></div>
<div class="MsoNoSpacing">
1 T oil </div>
<div class="MsoNoSpacing">
1 T white onion, diced </div>
<div class="MsoNoSpacing">
2 cups chicken broth </div>
<div class="MsoNoSpacing">
1 cup uncooked white rice </div>
<div class="MsoNoSpacing">
Salt to taste </div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
<u>Chaulafan <o:p></o:p></u></div>
<div class="MsoNoSpacing">
2 oz pancetta or diced bacon </div>
<div class="MsoNoSpacing">
4 raw very large shrimp, peeled, deveined, tails removed
and cut in half lengthwise</div>
<div class="MsoNoSpacing">
2 eggs, beaten</div>
<div class="MsoNoSpacing">
Salt and pepper </div>
<div class="MsoNoSpacing">
1 T vegetable oil </div>
<div class="MsoNoSpacing">
½ cup diced white onions </div>
<div class="MsoNoSpacing">
1 small carrot, diced
</div>
<div class="MsoNoSpacing">
2 garlic cloves, minced </div>
<div class="MsoNoSpacing">
3 T soy sauce, divided </div>
<div class="MsoNoSpacing">
1 T Worcestershire sauce, divided </div>
<div class="MsoNoSpacing">
3 T finely chopped cilantro, divided </div>
<div class="MsoNoSpacing">
2 tsp Ancho chile powder </div>
<div class="MsoNoSpacing">
1 tsp ground cumin </div>
<div class="MsoNoSpacing">
¼ tsp achiote powder </div>
<div class="MsoNoSpacing">
1/3 red and 1/3 green bell peppers, diced </div>
<div class="MsoNoSpacing">
½ cup frozen peas, thawed </div>
<div class="MsoNoSpacing">
1-1 ½ cups cooked shredded chicken (from the deli
department)</div>
<div class="MsoNoSpacing">
½ - 1 cup cooked shredded pork, optional</div>
<div class="MsoNoSpacing">
4-5 green onions, finely chopped </div>
<div class="MsoNoSpacing">
Sliced red onion, for garnish</div>
<div class="MsoNoSpacing">
Colombian hot
sauce (see following recipe)</div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
To cook the rice, heat the oil, add the onions and the
rice, stir well. Then add the broth, season with salt to taste, bring to a
boil, reduce heat to low, cover and simmer for about 20 minutes. Cool. <i>May be made in advance and kept cooled and
covered in the refrigerator.<o:p></o:p></i></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
Heat a large nonstick sauté pan over medium heat. Add the pancetta or bacon and sauté, stirring
occasionally, until crisp and brown.
Remove and drain on paper towels.
In the same pan, add the shrimp and sauté quickly (1-2 minutes) until
barely cooked through. Remove and set
aside. Add the beaten eggs to the pan,
season with salt and pepper, and cooked until softly scrambled. Remove, chop, and set aside.</div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
Add the tablespoon of oil to the pan over medium heat,
then add the remaining white onions, carrot, garlic, 1 tablespoon soy sauce,
half the Worcestershire sauce, Ancho chile powder, cumin, and 1 tablespoon
cilantro. Cook for 5-8 minutes until the
onions and carrots are cooked. </div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
Add the cooked rice (and optional pork), chicken, and
bell pepper. Stir well, taste and season
with salt and pepper. Cook over medium
high heat for 5 minutes, stirring infrequently, allowing a brown crust to
develop on the bottom. Stir in the
remaining soy sauce, Worcestershire sauce, cilantro, shrimp, eggs, peas and
green onions and stir well. Cover and
heat through for about 3-4 minutes.</div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
Serve garnished with sliced red onion and hot sauce on
the side.</div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
<o:p> </o:p><u>Colombian Hot Sauce</u></div>
<div class="MsoNoSpacing">
½ cup water</div>
<div class="MsoNoSpacing">
½ cup white vinegar</div>
<div class="MsoNoSpacing">
2 habanero peppers, chopped and seeded</div>
<div class="MsoNoSpacing">
1 to 2 green onions, chopped</div>
<div class="MsoNoSpacing">
1 teaspoon sugar</div>
<div class="MsoNoSpacing">
2 tablespoons vegetable oil</div>
<div class="MsoNoSpacing">
1 tablespoon lime juice</div>
<div class="MsoNoSpacing">
½ teaspoon salt</div>
<div class="MsoNoSpacing">
½ cup cilantro, chopped</div>
<div class="MsoNoSpacing">
½ cup red bell pepper, chopped</div>
<div class="MsoNoSpacing">
1 medium tomato, peeled and seeded</div>
<div class="MsoNoSpacing">
<br /></div>
<br />
<div class="MsoNoSpacing">
Add water, vinegar, habanero peppers, onion, sugar, oil,
lime juice and salt to a blender and blend well. Add cilantro, red bell pepper and
tomatoes. Pulse once or twice to mix the
ingredients without blending. Use
immediately or store, covered, in the refrigerator for up to a week. Or, freeze in ice cubes trays for individual
use later.</div>
<br />Nancyhttp://www.blogger.com/profile/10386532873707729638noreply@blogger.com2tag:blogger.com,1999:blog-5657780915930373406.post-5143072468371078162019-01-29T13:22:00.000-06:002019-01-29T13:22:05.150-06:00Cauliflower, Cashew, Pea and Coconut Curry<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj834gSc8ANgNXHP0pAHSa8oF_x8DizxC6Q9pAtriWh3oRMVZMlk21ulQtGi0kf1AH8tR-KRn4KuXwJvIPLaqo6X23RphawBmwupfimLljiaroeWB0P4V_EQPYOg33E2YZmkfIpZ6i8etc/s1600/cauliflower%252C+cashew%252C+pea+and+coconut+curry.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1181" data-original-width="1600" height="472" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj834gSc8ANgNXHP0pAHSa8oF_x8DizxC6Q9pAtriWh3oRMVZMlk21ulQtGi0kf1AH8tR-KRn4KuXwJvIPLaqo6X23RphawBmwupfimLljiaroeWB0P4V_EQPYOg33E2YZmkfIpZ6i8etc/s640/cauliflower%252C+cashew%252C+pea+and+coconut+curry.jpg" width="640" /></a></div>
<br />
As an adult I've really enjoyed exploring some of the ethnic cuisines that I didn't grow up with, which means basically anything other than meat and potatoes. I started with recipes from Mexico, France, Spain and Greece (relatively safe) and then moved to the cuisines of China, Japan, Thailand and Korea which I think are more exotic. I've gained enough confidence to finally start exploring Indian food which I consider to be possibly the most exotic and intimidating of all, probably because I think most Indian food is fiery hot, complicated to make, and uses a ton of unusual ingredients. So, I've been looking for recipes that seem less intimidating and not fiery hot.<br />
<br />
I came across this recipe from Meera Sodha's cookbook <i>Made in India</i>, which is "rooted in tradition and complexly flavored yet approachable for a weeknight", so I decided to walk out on the thin ice. Yes, you're going to need a couple of spices, but at least you can find all of them in any normal grocery store. And if you follow the suggestions in the note below and eliminate the jalapeno seeds and chile powder, it's quite mild. Hot sauce at the table allows everyone to add heat to their own taste. Baby steps, as they say.<br />
<br />
We loved this dish. The flavor is very complex and exotic, and the variety of textures (crunchy, creamy, tender) makes it a very satisfying main dish. The fact that it's vegan makes it even more exceptional. I'm kind of proud of myself.<br />
<br />
<a href="https://drive.google.com/file/d/1tB_9D-Ancuv5XTPgrj4Ni9Spyjehpv4h/view?usp=sharing">print</a><br />
<br />
<div class="MsoNoSpacing">
<b style="mso-bidi-font-weight: normal;"><span style="font-size: 14.0pt;">Cauliflower, Cashew, Pea and Coconut Curry<o:p></o:p></span></b></div>
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<i style="mso-bidi-font-style: normal;">Serves 4</i></div>
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<br /></div>
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<i style="mso-bidi-font-style: normal;">Note:<span style="mso-spacerun: yes;"> </span>if you remove the seeds and ribs from the
jalapeno and eliminate the chile powder, this is a mild dish.<span style="mso-spacerun: yes;"> </span>In that case, serve with hot sauce at the
table so diners can make it as hot as they wish.</i></div>
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<br /></div>
<div class="MsoNoSpacing">
1 (1”) piece fresh ginger, peeled and chopped</div>
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4 garlic cloves, chopped</div>
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1 jalapeno, chopped (remove seeds and ribs for less heat)</div>
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Kosher salt</div>
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3 tablespoons canola oil</div>
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2 large onions, finely chopped</div>
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1 tablespoon tomato paste</div>
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1 ½ teaspoons ground coriander</div>
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1 ¼ teaspoons ground cumin</div>
<div class="MsoNoSpacing">
½ teaspoon chile powder (see note above)</div>
<div class="MsoNoSpacing">
1 large head cauliflower (about 1¼ lbs), broken into
bite-sized florets</div>
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1 (14-ounce) can unsweetened coconut milk</div>
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4 ounces cashews (about ¾ cup), lightly toasted</div>
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½ cup frozen peas</div>
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½ teaspoon garam masala</div>
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1 small bunch cilantro, leaves chopped</div>
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4 lemon wedges</div>
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Hot cooked basmati rice, for serving</div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
Place the ginger, garlic and jalapeno in a mortar and
pestle with a pinch of salt.<span style="mso-spacerun: yes;"> </span>Mash until
a paste forms and set aside.<span style="mso-spacerun: yes;"> </span>(Alternately,
finely chop everything, sprinkle with salt, and mash it into a coarse paste
using the flat side of a chef’s knife.)</div>
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<br /></div>
<div class="MsoNoSpacing">
In a large skillet with a lid, heat the canola oil over
medium.<span style="mso-spacerun: yes;"> </span>Cook the onions until golden,
about 5-6 minutes.<span style="mso-spacerun: yes;"> </span>Add the ginger paste
and cook, stirring, until fragrant, 3-4 minutes.</div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
Stir in the tomato paste, coriander, cumin, chile powder
and 1¼ teaspoons salt.<span style="mso-spacerun: yes;"> </span>Stir in the
cauliflower and coconut milk and bring to a simmer.<span style="mso-spacerun: yes;"> </span>Reduce the heat to low, cover and cook until the
cauliflower is tender, 10-12 minutes.<span style="mso-spacerun: yes;"> </span></div>
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<br /></div>
<div class="MsoNoSpacing">
Add the peas and garam masala to the cauliflower mixture
and cook, stirring, 5 minutes.<span style="mso-spacerun: yes;"> </span>Taste and
add salt if needed.</div>
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<br /></div>
<div class="MsoNoSpacing">
Divide the hot basmati rice between 4 shallow bowls.<span style="mso-spacerun: yes;"> </span>Serve the curry over the rice and top with
cashews and cilantro leaves.<span style="mso-spacerun: yes;"> </span>Add a lemon
wedge to each bowl for squeezing over the top.</div>
<br />Nancyhttp://www.blogger.com/profile/10386532873707729638noreply@blogger.com0tag:blogger.com,1999:blog-5657780915930373406.post-54931110030502171972019-01-18T11:25:00.000-06:002019-01-18T11:25:51.005-06:00Easy Chicken Schwarma Bowl<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggVOjOs0hC8u2rwAva_XfZpX71HohWge3uY7clsPpVWVHlIUw484crMAFuAMnqDLXhq3K3vaYokgI1z4FtcE9sMEKdoI6W77LtlwOp6LajsmaRPYFZ5QU0IDdJ-qbVC1BEKnIyqhuvffQ/s1600/chicken+schwarma+bowl.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggVOjOs0hC8u2rwAva_XfZpX71HohWge3uY7clsPpVWVHlIUw484crMAFuAMnqDLXhq3K3vaYokgI1z4FtcE9sMEKdoI6W77LtlwOp6LajsmaRPYFZ5QU0IDdJ-qbVC1BEKnIyqhuvffQ/s640/chicken+schwarma+bowl.jpg" width="640" /></a></div>
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Everybody has days when they want a delicious and healthy meal, but they don't have much time for prep. This chicken schwarma bowl can be ready in 15 minutes with the help of some shredded rotisserie chicken from the deli, and precooked rice. If you don't want to use precooked rice, it can still be ready in just the time it takes to cook the rice.<br />
<br />
The veggies make it healthy, the spices make it a little exotic, and the garlicky white sauce ties everything together. (The white sauce reminded me a little of ranch dressing and was so good that I saved the leftovers for a veggie dip.) Because the rice and chicken are served warm and the veggies are cold, it's like dinner and salad all in one quick, easy, healthy and delicious bowl. Done.<br />
<br />
<a href="https://drive.google.com/file/d/1j4PzQIFINxWzf3j7JX8dmo4LxiIMDGxT/view?usp=sharing">print</a><br />
<div class="MsoNoSpacing">
<b><span style="font-size: 14.0pt;">Easy Chicken Schwarma Bowls<o:p></o:p></span></b></div>
<div class="MsoNoSpacing">
<i>4 servings</i></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
<i>Note: if you use precooked rice this dinner can be
ready in 15 minutes. If you use regular
rice it will take slightly longer.<o:p></o:p></i></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
<u>White sauce</u>:</div>
<div class="MsoNoSpacing">
¼ cup plain yogurt</div>
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¼ cup mayonnaise</div>
<div class="MsoNoSpacing">
2 teaspoons lemon juice</div>
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1/8 teaspoon salt</div>
<div class="MsoNoSpacing">
¼ teaspoon pepper</div>
<div class="MsoNoSpacing">
½ teaspoon garlic powder</div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
<u>Schwarma</u>:</div>
<div class="MsoNoSpacing">
2 packages (8.5 ounces each) precooked rice, brown or
white, or 1 cup uncooked rice</div>
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2 teaspoons olive oil</div>
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2 cups cooked diced chicken</div>
<div class="MsoNoSpacing">
¼ teaspoon <i>each</i>
cumin, allspice and garlic powder</div>
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1 heart of romaine lettuce, cut into thin strips</div>
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½ cup shredded radicchio, optional</div>
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2 cups halved cherry tomatoes</div>
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1 cup diced cucumber</div>
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¼ cup diced red onion</div>
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Chopped parsley, optional </div>
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<br /></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
To make the sauce, combine all ingredients in a small
bowl and whisk until smooth. </div>
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<br /></div>
<div class="MsoNoSpacing">
Heat the precooked rice according to package directions
or cook the regular rice according to directions.</div>
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<br /></div>
<div class="MsoNoSpacing">
While the rice cooks, heat the oil in a medium skillet
over medium heat. Add the chicken,
cumin, allspice and garlic powder and cook, stirring constantly, 3-5 minutes.</div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
To assemble, divide the warm rice between 4 bowls. Top with warm chicken, lettuce and radicchio
(if using), tomatoes, cucumber and red onion.
Garnish with parsley, optional.</div>
<div class="MsoNoSpacing">
<br /></div>
<br />
<div class="MsoNoSpacing">
Drizzle with white sauce and serve. </div>
<br />
<br />Nancyhttp://www.blogger.com/profile/10386532873707729638noreply@blogger.com0tag:blogger.com,1999:blog-5657780915930373406.post-91563243436325530392018-12-29T12:32:00.001-06:002018-12-29T12:32:29.724-06:00The Secret to Perfect Hard (or Soft) Boiled Eggs<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOKhhOK9yAY2nkyG1ZEqRlPaGQxChUjaUH-SjwV2D6xXkpwpIE6aAN9ESqMcVbpGkjPBktr99lxFeRNdhyVglHbvufrOpGzI6Pej3up8llfhaw2gwuesrPktrmavEl4J6hZtf-ZiGL4SQ/s1600/hard+boiled+eggs.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOKhhOK9yAY2nkyG1ZEqRlPaGQxChUjaUH-SjwV2D6xXkpwpIE6aAN9ESqMcVbpGkjPBktr99lxFeRNdhyVglHbvufrOpGzI6Pej3up8llfhaw2gwuesrPktrmavEl4J6hZtf-ZiGL4SQ/s640/hard+boiled+eggs.jpg" width="640" /></a></div>
<br />
<br />
How hard can it be to boil eggs? Well, if you've ever had shells that stick when you try to peel them, or green rings around the yolks, you know it can be one of life's little enduring annoyances. My mother taught me to put eggs into a saucepan with cool water and bring to a boil, then simmer for 15 minutes. After 15 minutes are up, run the eggs under cold water for a minute or two. After I had a particularly frustrating episode with sticky shells that ended up shredding the eggs into lumpy blobs I decided there had to be a better way. I did some research and discovered an article written by a guy who tried several different techniques. His recommendation was to boil the water first, gently lower the eggs into the water, time for precisely 11 minutes, then immediately put the eggs in an ice water bath for 15 minutes. It's pretty similar to my old method except the temperature change is much faster on both ends. I tried that several times and it did cure the sticky shell and green ring issues, but a few of the eggs tended to crack when lowered into the boiling water. I did more research and discovered another article by the same guy who said his new (and better) technique was to steam the eggs rather than boil them. I tried that but still an occasional egg cracked when added to the steamer basket. I finally figured out the problem - I was taking the eggs straight out of the refrigerator so they were cold when added to the heat. Once I started taking the eggs out in advance to warm up, the problem was solved.<br />
<br />
Note that this technique works for both soft and hard boiled eggs - the only difference is how long you steam them. If you like those Instagram-worthy eggs where the yolks are just a tiny bit gooey, take them out a minute or two earlier than the hard-boiled time.<br />
<br />
<a href="https://drive.google.com/file/d/1IKahG8X_NlUkOHmQyp2ZUL0G0Kn55Ve5/view?usp=sharing">print</a><br />
<b>Perfect Hard (or Soft) Boiled Eggs</b><br />
<b><br /></b>
Eggs - as many as you want<br />
Steamer Insert<br />
Large saucepan with lid<br />
<br />
Take the eggs out of the refrigerator at least an hour before cooking. Put 1" of water in the saucepan and add the steamer insert, making sure the water level is below the insert. Heat on high until the water starts steaming, then gently add the eggs to the steamer insert. Turn to medium, cover, and time for 6 minutes for soft boiled eggs and 11 minutes for hard boiled eggs.(If you like the center of your hard boiled eggs to be a little soft, time for a minute or two less.)<br />
<br />
For soft boiled eggs, remove at the end of the time and serve hot.<br />
<br />
For hard boiled eggs, prepare an ice bath (a large bowl filled with cold water and ice) while the eggs are cooking. Remove the eggs at the end of the time and immediately place in the ice bath for at least 15 minutes. Remove, dry, and store in the refrigerator until ready to shell and serve.Nancyhttp://www.blogger.com/profile/10386532873707729638noreply@blogger.com1tag:blogger.com,1999:blog-5657780915930373406.post-66588759253902510102018-12-08T11:10:00.000-06:002018-12-08T11:10:45.446-06:00Easy Chicken Curry<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiekK_fKFbjAJZ-Tadv_t7-buEMgJdqYP2VzYVp6tphrd3KJwRfQyAjeOiKJRmYUC8Pha2Lk7lFXDALAAokvQ6iWnCJwBcRSHIRdLB7W-prEYwUP1jfwN8UucPcJXFaOs1iNFjP7qlFfyg/s1600/easy+chicken+curry1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1086" data-original-width="1600" height="434" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiekK_fKFbjAJZ-Tadv_t7-buEMgJdqYP2VzYVp6tphrd3KJwRfQyAjeOiKJRmYUC8Pha2Lk7lFXDALAAokvQ6iWnCJwBcRSHIRdLB7W-prEYwUP1jfwN8UucPcJXFaOs1iNFjP7qlFfyg/s640/easy+chicken+curry1.jpg" width="640" /></a></div>
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I'm not very familiar with Indian cooking, but am excited to learn more so when I came across this recipe that doesn't have a million unfamiliar ingredients I gave it a try. It was originally on the New York Times website with lots of great suggestions from reviewers, several of which I used. As written, if you use a mild curry powder it's a very mild dish. Of course, if you use hot Madras powder it's a whole different story. Being a relative newbie to Indian cuisine, I used mild curry powder and really liked it a lot. It's rich and creamy with a very complex and exotic flavor, but it's still chicken and rice. And it's easy, as the title suggests - the whole thing comes together in about the time it takes to cook some white rice, making it a great weeknight meal.<br />
<br />
The garnishes are the most fun part, where you can go wild with little bowls of this and that and let everyone customize to their own taste. The garnishes add fresh pops of crunch, or greenery, or tartness depending on which ones you use. The Lawyer, of course, added them all. If you're a relative newcomer to Indian foods, this is a good one to try.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjwMuQsqZH3L7UITGPUPwSAY6XKYYqYgHUp_JCOujN08mFI_BvBPN5hkMMzW0azt1JJO9ZlTAkbK1DuKzOp34NBYgH7KwS9dSQhsD_jrfXlRLpDZ6fiEfziCtJkWTXLxZi_bNoulX6QR0/s1600/easy+chicken+curry2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjwMuQsqZH3L7UITGPUPwSAY6XKYYqYgHUp_JCOujN08mFI_BvBPN5hkMMzW0azt1JJO9ZlTAkbK1DuKzOp34NBYgH7KwS9dSQhsD_jrfXlRLpDZ6fiEfziCtJkWTXLxZi_bNoulX6QR0/s400/easy+chicken+curry2.jpg" width="400" /></a></div>
<br />
<a href="https://drive.google.com/file/d/1b_Pb8hJ9sO4miRpGAP6KfdbYjb2ofcpB/view?usp=sharing">print</a><br />
<div class="MsoNoSpacing">
<b style="mso-bidi-font-weight: normal;"><span style="font-size: 14.0pt;">Easy Chicken Curry<o:p></o:p></span></b></div>
<div class="MsoNoSpacing">
<i style="mso-bidi-font-style: normal;">Serves 4</i></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
1 tablespoon canola oil</div>
<div class="MsoNoSpacing">
1 yellow onion, peeled and thinly sliced</div>
<div class="MsoNoSpacing">
Salt and freshly ground black pepper</div>
<div class="MsoNoSpacing">
2 teaspoons grated ginger</div>
<div class="MsoNoSpacing">
2 cloves garlic, minced</div>
<div class="MsoNoSpacing">
2 teaspoons curry powder</div>
<div class="MsoNoSpacing">
1 teaspoon ground cumin</div>
<div class="MsoNoSpacing">
1 (14 oz) can unsweetened coconut milk</div>
<div class="MsoNoSpacing">
1 lb boneless skinless chicken, cut into ¾“pieces</div>
<div class="MsoNoSpacing">
1 cup peeled, seeded and diced tomato (if using canned,
drain before measuring)</div>
<div class="MsoNoSpacing">
2-3 cups baby spinach, rough chopped</div>
<div class="MsoNoSpacing">
Grated zest of a lime</div>
<div class="MsoNoSpacing">
Hot cooked rice</div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
<u>Suggested garnishes (some or all):<o:p></o:p></u></div>
<div class="MsoNoSpacing">
Chopped basil, cilantro, mint</div>
<div class="MsoNoSpacing">
Toasted sliced almonds</div>
<div class="MsoNoSpacing">
Dried currants or raisins</div>
<div class="MsoNoSpacing">
Pomegranate seeds</div>
<div class="MsoNoSpacing">
Lime wedges</div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
Place oil in a large skillet over medium heat.<span style="mso-spacerun: yes;"> </span>Add onions, along with a pinch of salt and
pepper.<span style="mso-spacerun: yes;"> </span>Cook, stirring occasionally,
until onions are very soft and beginning to brown, about 15 minutes.<span style="mso-spacerun: yes;"> </span>Stir in ginger, garlic, curry powder and
cumin and cook, stirring, for another minute or so.</div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
Add coconut milk and cook for 2 minutes, stirring
occasionally.<span style="mso-spacerun: yes;"> </span>Add chicken, stir, and
cover.<span style="mso-spacerun: yes;"> </span>Cook for about 5 minutes until
the chicken is done.<span style="mso-spacerun: yes;"> </span><span style="mso-spacerun: yes;"> </span></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
Remove the cover and add the tomato, spinach and lime
zest; cook for another minute until the spinach is wilted.<span style="mso-spacerun: yes;"> </span>Taste and adjust seasoning as needed.</div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
Serve over hot cooked rice with some or all of the
suggested garnishes.</div>
<br />Nancyhttp://www.blogger.com/profile/10386532873707729638noreply@blogger.com0tag:blogger.com,1999:blog-5657780915930373406.post-80946251707498833182018-11-23T10:34:00.000-06:002018-11-23T10:34:59.299-06:00French Lentil, Pear and Walnut Salad<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgp4QOddBGgZH_zPlnIifZbCq6NqoPb_hcbgRGffK6fWjX_MpzUwmQWM-ad_Cr68Sp_ga5FU8OIuGMP-izOmwXi2zXAKWeU_XcGFnw1l1QHAJu1GFH5sDFiKt53ayPy6eU_E9pC2qT1xms/s1600/french+lentil%252C+pear+and+walnut+salad1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1261" data-original-width="1600" height="504" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgp4QOddBGgZH_zPlnIifZbCq6NqoPb_hcbgRGffK6fWjX_MpzUwmQWM-ad_Cr68Sp_ga5FU8OIuGMP-izOmwXi2zXAKWeU_XcGFnw1l1QHAJu1GFH5sDFiKt53ayPy6eU_E9pC2qT1xms/s640/french+lentil%252C+pear+and+walnut+salad1.jpg" width="640" /></a></div>
<br />
If you're going to survive the holiday season relatively unscathed, you need to balance all the Halloween candy, Thanksgiving pie and Christmas cookies with some lighter meals. This vegetarian main dish salad fits the bill perfectly while still being very satisfying with its mix of flavors and textures. I think crunch is important in a vegetarian dish to make it feel substantial, and here the crunch comes from the walnuts and pomegranate seeds. The French lentils are also firm while tender at the same time.<br />
<br />
If you're not familiar with French lentils, they're a small dark green variety that you'll also see called lentils le puy or lentils du puy. They retain their shape and firmness after cooking unlike other lentils that break down into mush. They're my favorite type of lentils for all recipes except soups or other dishes where you actually want the lentils to break down.<br />
<br />
The baby greens (kale, arugula or spinach) add freshness and a little bitterness, and the balsamic mustard vinaigrette ties everything together.<br />
<br />
My local natural foods store actually carries small tubs of fresh pomegranate seeds, and I think I remember that Trader Joe's does as well. If not, and you can't find a pomegranate, dried cranberries will work just as well. I just like the look of the pomegranate seeds - they're like little jewels.<br />
<br />
Last note - if you can find mild French feta, try it. I much prefer it to the tangier and saltier traditional feta cheese.<br />
<br />
<a href="https://drive.google.com/file/d/1wGxwChrkqZnNISKXPKc8a9ySoCNDUS1O/view?usp=sharing">print</a><br />
<br />
<div class="MsoNoSpacing">
<b style="mso-bidi-font-weight: normal;"><span style="font-size: 14.0pt;">French Lentil, Pear and Walnut Salad<o:p></o:p></span></b></div>
<div class="MsoNoSpacing">
<i style="mso-bidi-font-style: normal;">Serves 4</i></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
<u>For the Vinaigrette</u>:</div>
<div class="MsoNoSpacing">
¾ cup extra-virgin olive oil</div>
<div class="MsoNoSpacing">
¼ cup balsamic vinegar</div>
<div class="MsoNoSpacing">
1 teaspoon Dijon mustard</div>
<div class="MsoNoSpacing">
¼ teaspoon salt </div>
<div class="MsoNoSpacing">
1/8 teaspoon freshly ground pepper</div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
<u>For the salad</u>:</div>
<div class="MsoNoSpacing">
1 cup French lentils (lentils du puy), uncooked</div>
<div class="MsoNoSpacing">
2 teaspoons fresh thyme leaves, chopped</div>
<div class="MsoNoSpacing">
1 firm pear, thinly sliced</div>
<div class="MsoNoSpacing">
½ cup chopped toasted walnuts</div>
<div class="MsoNoSpacing">
½ cup feta, crumbled</div>
<div class="MsoNoSpacing">
4 cups baby greens (baby kale, arugula, spinach, etc.)</div>
<div class="MsoNoSpacing">
1/3 cup pomegranate seeds (or dried cranberries)</div>
<div class="MsoNoSpacing">
<o:p> </o:p> </div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
To make the vinaigrette, combine all ingredients in a
small jar and shake well. Set aside.</div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
Cook the lentils according to package directions; drain
and place in a bowl to cool.<span style="mso-spacerun: yes;"> </span>Just before
serving, add the fresh thyme leaves and just enough vinaigrette to coat lightly (you'll probably have some left over).<span style="mso-spacerun: yes;"> </span>Add the baby greens and toss gently to
combine.</div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
Divide the lentils and greens among shallow bowls and top
with pear slices, walnuts, feta and pomegranate seeds.</div>
<br />Nancyhttp://www.blogger.com/profile/10386532873707729638noreply@blogger.com0tag:blogger.com,1999:blog-5657780915930373406.post-4826338869778701632018-11-02T18:01:00.001-05:002018-11-02T18:01:19.718-05:00Thai Butternut Squash Soup Recipe<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQwPQ5e7I1Rj9ZZH5B-K8kiVNMBScYz5htdvIFCG9mUcXnB8o2r-Sl0sQrDxxW0L_Dj15Bkk0_zm1XcESIX_9I7wHsMQos0pUGzVAEhkZyrvGLTEXyN0w0z7pmPP237WO9OBbBFNHaC8Y/s1600/thai+butternut+squash+soup.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1204" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQwPQ5e7I1Rj9ZZH5B-K8kiVNMBScYz5htdvIFCG9mUcXnB8o2r-Sl0sQrDxxW0L_Dj15Bkk0_zm1XcESIX_9I7wHsMQos0pUGzVAEhkZyrvGLTEXyN0w0z7pmPP237WO9OBbBFNHaC8Y/s640/thai+butternut+squash+soup.jpg" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
I've been having fun lately with recipes from Morocco, Korea, Thailand, Jerusalem - anything with interesting flavors and spices. I think it's my way of dealing with cooler weather without heavy carbs and cheese (can you say lasagna?).<br />
<br />
Anyway, soup is one of my favorite cool weather foods so when a family member offered up a recipe for Thai Butternut Squash Soup, I had to make it. It's an excellent and very satisfying meal with some crusty bread on the side. The squash and coconut milk make it smooth and creamy, while the seeds add crunch. You can make it as mild or spicy as you want - as written, it's quite mild. Add more red curry paste or hot sauce if you like the spice.<br />
<br />
I won't lie - it's a fair amount of work if you make it start to finish all in one go. Peeling and seeding and cubing the squash is not all that fun or easy in my book. But, there are two ways you can simplify everything - either prep your vegetables in advance (this is what I did), or buy cut-up squash at the store and skip the squash seed garnish. And since it makes a lot you'll have containers to freeze for the next rainy day, metaphorically or otherwise. (That's my standard rational for any soup recipe, by the way.)<br />
<br />
<a href="https://drive.google.com/file/d/1v867PUzXA9bNP-8_Ez3lS5dAannVTYfn/view?usp=sharing">print</a><br />
<div class="MsoNoSpacing">
<b style="mso-bidi-font-weight: normal;"><span style="font-size: 14.0pt;">Thai Butternut Squash Soup Recipe<o:p></o:p></span></b></div>
<table border="0" cellpadding="0" class="MsoNormalTable" style="mso-cellspacing: 1.5pt; mso-yfti-tbllook: 1184; width: 630px;">
<tbody>
<tr style="mso-yfti-firstrow: yes; mso-yfti-irow: 0; mso-yfti-lastrow: yes;">
<td style="padding: .75pt .75pt .75pt .75pt;"><table border="0" cellpadding="0" class="MsoNormalTable" style="mso-cellspacing: 1.5pt; mso-yfti-tbllook: 1184; width: 197px;">
<tbody>
<tr style="mso-yfti-firstrow: yes; mso-yfti-irow: 0; mso-yfti-lastrow: yes;">
<td style="padding: .75pt .75pt .75pt .75pt;"><div class="MsoNoSpacing">
<i style="mso-bidi-font-style: normal;">Serves 6-8<o:p></o:p></i></div>
</td>
</tr>
</tbody></table>
<div class="MsoNoSpacing">
<i style="mso-bidi-font-style: normal;">Note: you can buy
cut-up squash to save time and skip the squash seed garnish, using just
peanuts.<o:p></o:p></i></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
<u>Soup<o:p></o:p></u></div>
<div class="MsoNoSpacing">
3 tablespoons olive oil</div>
<div class="MsoNoSpacing">
1 sweet onion, diced</div>
<div class="MsoNoSpacing">
1/4 cup red curry paste</div>
<div class="MsoNoSpacing">
1/4 teaspoon red pepper flakes (optional)</div>
<div class="MsoNoSpacing">
1 tablespoon freshly grated ginger</div>
<div class="MsoNoSpacing">
8 garlic cloves, minced</div>
<div class="MsoNoSpacing">
3 cups uncooked butternut squash peeled,
cut into 1”cubes, seeds separated</div>
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1 large sweet potato peeled, cut into 1”cubes</div>
<div class="MsoNoSpacing">
3 medium carrots peeled and chopped</div>
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4 cups low sodium chicken or vegetable stock</div>
<div class="MsoNoSpacing">
1 teaspoon salt</div>
<div class="MsoNoSpacing">
1/2 teaspoon pepper</div>
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1 14 oz. can coconut milk </div>
<div class="MsoNoSpacing">
1 tablespoon fish sauce</div>
<div class="MsoNoSpacing">
1 tablespoon dried basil</div>
<div class="MsoNoSpacing">
2 tablespoons lime juice</div>
<div class="MsoNoSpacing">
Sriracha/Asian hot chili sauce to taste (optional)</div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
<u>Honey Sriracha Butternut Squash Seeds (optional)<o:p></o:p></u></div>
<div class="MsoNoSpacing">
Reserved butternut squash seeds</div>
<div class="MsoNoSpacing">
1 tablespoon honey</div>
<div class="MsoNoSpacing">
1/2 teaspoon olive oil</div>
<div class="MsoNoSpacing">
1/2 teaspoon Sriracha/ Asian hot chili sauce</div>
<div class="MsoNoSpacing">
1/2 teaspoon salt</div>
<div class="MsoNoSpacing">
1/4 teaspoon ground cumin</div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
<u>Garnishes<o:p></o:p></u></div>
<div class="MsoNoSpacing">
Freshly squeezed lime juice</div>
<div class="MsoNoSpacing">
1 cup peanuts</div>
<div class="MsoNoSpacing">
1/2 cup cilantro, roughly chopped </div>
<div class="MsoNoSpacing">
½ cup plain yogurt</div>
</td>
</tr>
</tbody></table>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
<u>If you’re making the squash seeds</u>:<span style="mso-spacerun: yes;"> </span>preheat oven to 300 degrees. Line a baking
tray with a slip mat, parchment paper or foil sprayed with non-stick cooking
spray. Rinse squash seeds and pat dry. In a small bowl, whisk together honey,
olive oil, Sriracha, salt and cumin; add seeds and stir until evenly coated.
Spread seeds out evenly on baking sheet in a single layer. Cook for 30-35
minutes until golden, stirring every 10 minutes.<span style="mso-spacerun: yes;"> </span>Remove from the oven and stir so the seeds
don’t stick; let cool.</div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
Meanwhile, heat olive oil in a large sauté pan (may use
large soup pot or Dutch oven), over medium heat. When oil is hot, add onions
and sauté until onions are soft, about 3 - 5 minutes. Add red curry paste, red
pepper flakes, ginger and garlic; stir to combine with onions and sauté for 3
minutes. Add squash, sweet potatoes, carrots and chicken stock. Season with ½
teaspoon salt and ½ teaspoon pepper. Bring to a boil, cover, and then reduce
heat to medium. Simmer for 15-20 minutes or until vegetables are soft.</div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
Meanwhile, toast peanuts lightly in a medium skillet over
medium heat, stirring occasionally until golden. Let cool and rough chop. <br />
<br />
<br />
<div class="MsoNoSpacing">
<o:p> </o:p>Once vegetables are soft, pour half of the vegetable
mixture into a blender. Remove the middle piece of the cover and drape a towel
over the cover before blending (this prevents explosions with hot liquids). Puree
until soup is smooth, then transfer to a large bowl. Repeat with remaining soup
and pour everything back into the soup pot.</div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
Add coconut milk, fish sauce, and basil to the soup and
cook until soup is heated through (2-5 minutes). When ready to server, stir in
2 tablespoons lime juice. Taste soup and add desired amount of Sriracha, salt
and pepper to taste.</div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
To serve, squeeze fresh lime juice onto individual bowls
for a fresh pop and garnish with roasted seeds, peanuts and cilantro.<span style="mso-spacerun: yes;"> </span>Drizzle with a spoonful of plain yogurt.</div>
<div class="MsoNoSpacing">
<br /></div>
<br /></div>
Nancyhttp://www.blogger.com/profile/10386532873707729638noreply@blogger.com1tag:blogger.com,1999:blog-5657780915930373406.post-1876524860338349212018-10-28T14:41:00.000-05:002018-10-28T14:41:30.731-05:00Italian Sausage and Fennel Galette<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEij-TsP8__FUXj1bw89cQnz6d_PeUyoZ2JgVK_KxnTyT4O-BhCa4qZlNPjE19r2vCWHm6MOXBlymXVgShpFQX8UzYr4eVcFx1OAuIrfcV53eatpge7XH8gn_HPeTGcqhQKEGUshZWNV6AM/s1600/sausage+galette.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1261" data-original-width="1600" height="504" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEij-TsP8__FUXj1bw89cQnz6d_PeUyoZ2JgVK_KxnTyT4O-BhCa4qZlNPjE19r2vCWHm6MOXBlymXVgShpFQX8UzYr4eVcFx1OAuIrfcV53eatpge7XH8gn_HPeTGcqhQKEGUshZWNV6AM/s640/sausage+galette.jpg" width="640" /></a></div>
<br />
Galette is just a fancy term for a free-form tart. This sausage and fennel galette is the perfect fall tart with its warm sausage, earthy fennel and fragrant sage and rosemary. At first I thought it would remind me of a pizza because it's round and has a crust and sausage and cheese. But it really doesn't taste like pizza at all. The crust is very crisp, the cheese is less prominent than in a pizza, and there's no red sauce. It's its own thing. A really good thing, too.<br />
<br />
Just note that the dough needs to rest in the refrigerator for about 45 minutes, which gives you time to make the filling before you bake the tart for about 35 minutes. Assuming you cool the tart for maybe 10-15 minutes, the whole project will take you about 2 hours start to finish so it's maybe not a weeknight project unless you make the dough and the filling in advance. In that case, it will take about an hour including cooling time.<br />
<br />
Serve the tart with a bog green salad for a wonderful light fall or winter dinner.<br />
<br />
<a href="https://drive.google.com/file/d/1Zb0qD0c1yXLcM1NPtOEPtxAyqQS4rk7h/view?usp=sharing">print</a><br />
<b style="mso-bidi-font-weight: normal;"><span style="font-size: 14.0pt;">Italian Sausage and Fennel Galette</span></b><br />
<div class="MsoNoSpacing">
<i style="mso-bidi-font-style: normal;">Serves 4</i></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
<u>For the dough:</u></div>
<div class="MsoNoSpacing">
1 cup all-purpose flour</div>
<div class="MsoNoSpacing">
¼ cup (1/2 stick) cold unsalted butter, cut into ½”
pieces</div>
<div class="MsoNoSpacing">
½ teaspoon salt</div>
<div class="MsoNoSpacing">
1 egg</div>
<div class="MsoNoSpacing">
1/8 cup cold water</div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
<u>For the filling:</u></div>
<div class="MsoNoSpacing">
2 tablespoons olive oil, divided</div>
<div class="MsoNoSpacing">
½ medium onion, thinly sliced</div>
<div class="MsoNoSpacing">
½ lb hot Italian sausage (pork or turkey), removed from
the casing</div>
<div class="MsoNoSpacing">
1 medium fennel bulb, cored and thinly sliced crosswise</div>
<div class="MsoNoSpacing">
½ teaspoon fennel seeds</div>
<div class="MsoNoSpacing">
2 teaspoons sugar</div>
<div class="MsoNoSpacing">
5 oil-packed sun-dried tomatoes, patted dry and thinly
sliced</div>
<div class="MsoNoSpacing">
1 cup shredded smoked mozzarella</div>
<div class="MsoNoSpacing">
1 tablespoon chopped fresh sage</div>
<div class="MsoNoSpacing">
1 tablespoon chopped fresh rosemary</div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
Black or white sesame seeds, for optional garnish</div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
In a food processor, pulse the flour, butter and salt a
few times until crumbly.<span style="mso-spacerun: yes;"> </span>In a small
bowl, whisk the egg with a fork. Put half the egg in a slightly larger bowl
(refrigerating the remainder for brushing later) and add the ice water.<span style="mso-spacerun: yes;"> </span>Whisk again to combine.</div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
Add the egg and water to the food processor and pulse
until the dough comes together more or less.<span style="mso-spacerun: yes;">
</span>Turn out on a floured surface and bring together with your hands to form
a ball.<span style="mso-spacerun: yes;"> </span>Flatten into a disk and wrap in
plastic wrap.<span style="mso-spacerun: yes;"> </span>Refrigerate for 30-45
minutes.</div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
While the dough chills, make the filling.<span style="mso-spacerun: yes;"> </span>Heat 1 tablespoon of olive oil in a large
skillet over medium-high heat.<span style="mso-spacerun: yes;"> </span>Add the
sausage and sauté, breaking it up with the edge of a wooden spoon, until the
moisture has evaporated and the sausage is lightly browned.<span style="mso-spacerun: yes;"> </span>Remove the sausage from the pan and set
aside.</div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
Add the second tablespoon of olive oil to the same pan
over medium heat.<span style="mso-spacerun: yes;"> </span>Add the onions and sauté
for a minute or two, then add the fennel and sugar and continue to sauté until
the vegetables are softened and translucent (3-4 more minutes).<span style="mso-spacerun: yes;"> </span>Remove from the heat and let cool.<span style="mso-spacerun: yes;"> </span>When the sausage and vegetables are cool,
combine them in a bowl with the cheese and fresh herbs.</div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
Line a baking pan with parchment paper and preheat the
oven to 375d.</div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
On a lightly floured surface, roll the dough to a circle
approximately 11” in diameter.<span style="mso-spacerun: yes;"> </span>Gently
fold into quarter and place on the parchment paper, then unfold.<span style="mso-spacerun: yes;"> </span>Place the filling mixture in the center of
the dough, then spread evenly leaving 1 ½“of dough uncovered around the outer
edge.<span style="mso-spacerun: yes;"> </span>Fold the edges over the filling
and brush the edges with the remaining beaten egg. Sprinkle with sesame seeds,
optional.</div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
Bake for about 35 minutes until the crust is golden.<span style="mso-spacerun: yes;"> </span>Serve warm or at room temperature.</div>
<br />Nancyhttp://www.blogger.com/profile/10386532873707729638noreply@blogger.com0tag:blogger.com,1999:blog-5657780915930373406.post-70247918804386720642018-10-12T13:24:00.000-05:002018-10-13T10:40:52.050-05:00Pumpkin Maple Pecan Granola<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLSt4FAAI91oiev2CER2gPR15-L2L17DqkBIhXEVhM9FocGFxo8xbEIehTTGdA165VUg8Sk0bVb0xr9cab7rOZrJtnlw7fk0GeZFwxxTIAGTyt9dXW7KPqKbAdLkZPXavM2rFFyfFDzj8/s1600/pumpkin+maple+pecan+granola1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1139" data-original-width="1600" height="454" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLSt4FAAI91oiev2CER2gPR15-L2L17DqkBIhXEVhM9FocGFxo8xbEIehTTGdA165VUg8Sk0bVb0xr9cab7rOZrJtnlw7fk0GeZFwxxTIAGTyt9dXW7KPqKbAdLkZPXavM2rFFyfFDzj8/s640/pumpkin+maple+pecan+granola1.jpg" width="640" /></a></div>
<br />
OK, I guess I might as well jump on the pumpkin frenzy at this time of the year, although I really try to avoid those Starbucks pumpkin lattes since they have a million calories. Speaking of Starbucks, I was in one the other day when the woman in front of me ordered a latte with 8 extra shots of espresso and a drink for her daughter and I think it ended up costing her around $22. What a business!<br />
<br />
Anyway, this pumpkin granola isn't anywhere near that expensive or that many calories, and it'll make your house smell fabulous. The granola is crisp and very lightly sweet with just the right amount of pumpkin and spice flavors without going overboard. Perfect for fall! (And hint, it makes a great gift also.)<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVTsDmaNb57dSLmUUwYTxkJ7pceXHgk99M2hghyphenhypheno_KUNkHF8yCAsImJacEVBAy4afFwDr3vBlvhH5Yt0tg-iutkWxuejfiJzondFYkzsXNP-vxkZjM1U55uI_oy8Pmjx49eEFuiGg2nrE/s1600/pumpkin+maple+pecan+granola.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1267" data-original-width="1600" height="316" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVTsDmaNb57dSLmUUwYTxkJ7pceXHgk99M2hghyphenhypheno_KUNkHF8yCAsImJacEVBAy4afFwDr3vBlvhH5Yt0tg-iutkWxuejfiJzondFYkzsXNP-vxkZjM1U55uI_oy8Pmjx49eEFuiGg2nrE/s400/pumpkin+maple+pecan+granola.jpg" width="400" /></a></div>
<br />
<a href="https://drive.google.com/file/d/1-OEdHKXfWkLQMp8P4VSyNl6uA6Qb8gJH/view?usp=sharing">print</a><br />
<br />
<div class="MsoNoSpacing">
<b style="mso-bidi-font-weight: normal;"><span style="font-size: 14.0pt;">Pumpkin Maple Pecan Granola<o:p></o:p></span></b></div>
<div class="MsoNoSpacing">
<i style="mso-bidi-font-style: normal;">Makes about 4 cups</i></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
3 cups rolled oats</div>
<div class="MsoNoSpacing">
1 cup pecans, chopped</div>
<div class="MsoNoSpacing">
1/3 cup whole almonds, chopped</div>
<div class="MsoNoSpacing">
3 tablespoons brown sugar</div>
<div class="MsoNoSpacing">
¼ teaspoon kosher salt</div>
<div class="MsoNoSpacing">
¾ teaspoon pumpkin pie spice</div>
<div class="MsoNoSpacing">
½ teaspoon cinnamon</div>
<div class="MsoNoSpacing">
¼ cup vegetable oil</div>
<div class="MsoNoSpacing">
1/3 cup maple syrup</div>
<div class="MsoNoSpacing">
1/3 cup pumpkin puree</div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
Preheat oven to 325d.</div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
Mix the oats, nuts, sugar, salt and spices together in a
large bowl.</div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
In a small saucepan over medium-low heat, warm the oil,
maple syrup and pumpkin puree while whisking (the oil will still be
separated).<span style="mso-spacerun: yes;"> </span>Pour over the dry ingredients
and quickly mix with a wooden spoon.</div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
Spread the mixture evenly on two baking sheets and bake
for approximately 30 minutes, stirring the granola and rotating the pans every
10 minutes.<span style="mso-spacerun: yes;"> </span>Near the end, watch closely –
the granola should be golden brown but it can overbrown quickly.</div>
<div class="MsoNoSpacing">
<br /></div>
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Remove from the oven and let cool completely on the
baking sheets before storing in an air-tight container.<span style="mso-spacerun: yes;"> </span>The granola will crisp up as it cools.</div>
<br />Nancyhttp://www.blogger.com/profile/10386532873707729638noreply@blogger.com0tag:blogger.com,1999:blog-5657780915930373406.post-77725753706712018762018-09-28T12:56:00.000-05:002018-09-28T12:56:18.586-05:00Mujadara with Leeks and Greens<div class="separator" style="clear: both; text-align: center;">
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Mujadara is wonderful Middle Eastern comfort food. Lentils and rice (or bulgur) are cooked with fragrant spices and crispy onions, then greens are added for additional flavor and nutrition. If you think it sounds boring, it's not at all - the spices add depth of flavor and the crispy leeks add both flavor and texture to a dish that's perfect for a chilly evening or when you're tired after a long day.<br />
I'm not a vegetarian, but I do try to eat quite a few vegetarian meals throughout the week and this fit the bill while being very satisfying and comforting.<br />
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A couple of notes - the recipe as printed in the New York Times calls for rice, but a number of reviewers stated that in their household growing up it was always made with bulgur. One reviewer said he felt bulgur had a superior texture so that's what I used, but I can see where rice would be just as good. Your choice. Another note is to use the amount of salt that's called for even if you try to cut down on salt normally. Both lentils and beans really need salt to bring out their flavor, otherwise they taste like cardboard.<br />
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And finally, the leeks need to be sauteed probably a little darker than you'd normally be comfortable with, or they won't get crisp. You're looking for dark golden brown, just this side of burnt. Watch them closely while they cook so you can take them out at just the right minute.<br />
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<a href="https://drive.google.com/file/d/1GaOOwgdRMWL2qeX2Sb2TxZkWsW3S_S_1/view?usp=sharing">print</a><br />
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<b style="mso-bidi-font-weight: normal;"><span style="font-size: 14.0pt;">Mujadara with Leeks and Greens<o:p></o:p></span></b></div>
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<i style="mso-bidi-font-style: normal;">Serves 4</i></div>
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<i style="mso-bidi-font-style: normal;">Notes:<span style="mso-spacerun: yes;"> </span>Bulgur and rice have different textures but
both are common in mujadara – choose your favorite.<span style="mso-spacerun: yes;"> </span>And don’t be tempted to reduce the amount of
salt – it’s necessary to give the lentils flavor.<o:p></o:p></i></div>
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1 cup brown or green lentils</div>
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2 leeks, white and light green parts only, roots trimmed</div>
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2 ¼ teaspoons salt</div>
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¼ cup olive oil</div>
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2 garlic cloves, minced</div>
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¾ cup long-grain rice or bulgur</div>
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1 ½ teaspoons ground cumin</div>
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½ teaspoon ground allspice</div>
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¼ teaspoon cayenne</div>
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1 bay leaf</div>
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1 cinnamon stick</div>
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4 cups trimmed and sliced greens (chard, spinach, or kale)</div>
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Plain Greek yogurt, for garnish</div>
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Place the lentils in a bowl and add warm tap water to
cover by 1 inch.<span style="mso-spacerun: yes;"> </span>Let soak while you prep
the other ingredients.</div>
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Halve the leeks lengthwise, then thinly slice
crosswise.<span style="mso-spacerun: yes;"> </span>Rinse and drain.</div>
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Heat oil in a large pot over medium heat.<span style="mso-spacerun: yes;"> </span>Add the leeks and cook, stirring
occasionally, until dark golden brown and crispy, 5-10 minutes.<span style="mso-spacerun: yes;"> </span>Transfer half of the leeks to a small bowl to
use for garnish and sprinkle with ¼ teaspoon salt.</div>
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Stir garlic into the pot with the remaining leeks and
cook for 15 seconds until fragrant.<span style="mso-spacerun: yes;"> </span>Stir
in rice or bulgur and sauté 2 minutes.<span style="mso-spacerun: yes;">
</span>Stir in cumin, allspice and cayenne and sauté 30 seconds.</div>
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Drain lentils and stir in the pot.<span style="mso-spacerun: yes;"> </span>Add 4 cups water, 2 teaspoon salt, bay leaf
and cinnamon stick.<span style="mso-spacerun: yes;"> </span>Bring to a simmer,
then cover and cook on low for 15 minutes.<span style="mso-spacerun: yes;">
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Rinse greens in a colander and spread the damp greens
over the lentil mixture.<span style="mso-spacerun: yes;"> </span>Cover and cook
5-7 minutes more (depending on how sturdy your greens are), until the rice (or
bulgur) and lentils are tender and the greens have wilted.<span style="mso-spacerun: yes;"> </span>Remove from heat and let stand, covered, 5
minutes.<span style="mso-spacerun: yes;"> </span></div>
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Serve sprinkled with reserved crispy leeks and dollop
with yogurt. </div>
<br />Nancyhttp://www.blogger.com/profile/10386532873707729638noreply@blogger.com0