Pinchos Morunos

Last Year's Post: Gazpacho
Two Years Ago:  Pork with Thai Peanut Sauce

Color is Important
I grew up in an era where mothers regarded cooking as a necessity and their primary goal was to get food on the table that their family would eat.  Much of that food was beige.  Presentation and garnish were not concepts most moms thought about.  But times have changed, and cooking is now a conscious choice rather than a necessity since there are so many prepared foods and casual restaurants that are available.  There are many reasons to make the choice to cook - including good health, nutrition, dietary needs, or just plain fun - but as long as you made the effort to cook your food, why not make it look pretty?

Color plays a big part in making food pretty, which is why I chose multi-colored mini-peppers for this dish.  I could have used one big red pepper which would have added some color, but the multi-colored peppers are even better.

I've posted recipes in the past that were relatively colorless (Italian Sausage and Wild Mushroom Risotto ) because they are just that good, but it's a lot more impressive when they have all kinds of vibrant colors ( Seafood Cobb Salad ).  In particular, meat tends to be fairly brown so think about livening it up with a colorful sauce, relish, or accompanying vegetables.  Even a fresh parsley garnish on top of soup or rice helps to add color.  I once read about a chef who said he garnishes every meal he makes even if it's just for himself alone, because he felt it made that much difference to the overall eating experience.

Pinchos Morunos is Spanish in origin and is commonly found in tapas bars.  This particular recipe version converts it into a main dish by adding onion and peppers, but the pork by itself on small skewers would be a classic addition to a tapas party served with just a drizzle of lemon olive oil.  What makes it Spanish is the combination of spices on the pork, in particular the saffron.  I love the distinctive taste of saffron.  The pork is spiced but not very spicy in terms of heat, and it's what makes this dish special.  The spice mix colors the pork as it marinates before grilling.

I decided to halve the small peppers so they would fit better on the skewers plus it made them easier to seed, but I decided to leave the stems on for presentation and color.

I think I've mentioned somewhere previously that it's a good idea to separate your meats and vegetables on different skewers because they have different cook times.  If you alternate everything on each skewer your cook times become a compromise between ingredients, although for some reason that's the way skewers are most often shown.  In this case the meat was going to cook faster than the vegetables but the peppers and onions needed about the same amount of time.

One last note - although the recipe calls for marinating the meat for a few hours, it's very flexible.  I've grilled it without any marinating time at all, or you could let it marinate overnight so don't let that stop you from using this as a weeknight meal.  Served with rice or couscous, it's a fast, delicious and very healthy meal.

printable recipe

Pinchos Morunos

Serves 4

¼ cup chopped fresh parsley

1 tablespoon sweet paprika

2 tablespoons olive oil

1 teaspoon dried oregano

1 teaspoon ground cumin

1 teaspoon ground coriander

¾ teaspoon salt

¼ teaspoon saffron threads, crushed

¼ teaspoon ground red pepper

2 garlic cloves, minced

1 (1 pound) pork tenderloin, trimmed and cut into 1” cubes

1 red onion, cut into 6 wedges

8 multi-colored mini-peppers, cut in half lengthwise and seeded

8 (12”) wooden skewers

Cooking spray

Combine the first 10 ingredients in a zip top bag and toss to distribute spices.  Add the pork tenderloin cubes and toss to coat evenly.  Refrigerate for 1-2 hours.

Soak skewers in a water for 30 minutes prior to grilling to prevent burning.

Prepare a grill for direct cooking over medium heat. 

Separate each onion wedge into two pieces.  Thread meat pieces on four skewers; alternate onion and pepper pieces on the other four.

Grill over medium heat for 5 minutes per side for the meat, and 6 minutes per side for the vegetables, flipping once.

Pasta Primavera

Last Year's Post: Special Brunch - Egg Strudel

Pasta Primavera literally means "spring pasta" and it's one of the first dishes I think of in spring.  It's characterized by light and fresh flavors, aromatic herbs, and beautiful, colorful vegetables.  Although many versions have a heavy cream sauce, somehow that doesn't seem like such a great idea when swimsuit season is around the corner.  This version is originally from Cooking Light magazine and although the sauce tastes very luxurious, it's great to know that it fits within a healthy lifestyle.  The sauce contains a small of amount of cream and white wine which both add to the rich flavor without adding a lot of calories or fat. Lemon juice, garlic, grated fresh Parmesan and lots of parsley and basil make the sauce incredibly flavorful and fresh-tasting.   Some pasta primavera versions also add shrimp or chicken, but the traditional version is meatless.  Feel free to add either if you want a more substantial meal, but I like it just as it is.

Since vegetables are the focus, it's important that they're beautiful and perfectly fresh.  Baby vegetables are particularly appropriate in this dish, such as the tiny asparagus tips and miniature bell peppers that I found.  If you can find tiny carrots or pattypan squash they would be great also,  or feel free to substitute your favorite vegetables for any of the ones listed in the recipe.

Along the same lines, feel free to substitute your favorite type of the pasta for the bow ties - I just thought they looked festive.  The pasta, vegetables and sauce are tossed together for a minute or so over medium heat to allow the sauce to coat everything well, and the dish is served warm or at room temperature - perfect for a spring dinner.

printable recipe

Pasta Primavera

Serves 4

Note:  any combination of your favorite vegetables may be used – baby carrots, sugar snap peas, baby pattypan squash, zucchini, and yellow squash all work well.  Cooked chicken or shrimp may be added also.

8 ounces bow tie pasta (or penne or cavatappi)

3/4 cup frozen peas (not thawed)

1 ½ cups small asparagus tips

2 teaspoons olive oil

1 cup seeded and sliced multi-colored bell peppers

½ teaspoon salt

¼ teaspoon freshly ground pepper

2 garlic cloves, minced

¼ cup dry white wine

1/3 cup whipping cream

1 tablespoon fresh lemon juice

¼ cup grated fresh Parmesan cheese

¼ cup thinly sliced fresh basil

¼ cup chopped fresh parsley

Lemon slices or quarters for garnish (optional)

Bring a large pot of water to boil and add pasta; cook according to package directions.  During the last minute of cooking, add the peas and asparagus tips to the pasta water (if the asparagus tips are medium to large, increase cooking time but still add the peas during the last minute).  Drain and return to the cooking pot.

While the pasta is cooking, heat oil in a medium non-stick skillet over medium-high heat.  Add peppers; sauté 1 minute.  Add salt, pepper and garlic; sauté 2 minutes.  Stir in wine, then add cream and juice and cook 1 minute.  Pour the sauce over the hot pasta vegetable mixture; add cheese and toss for a minute or so over medium heat to allow the sauce to coat all.  Remove from heat; stir in basil and parsley.

Serve in shallow bowls garnished with lemon (optional).

Balsamic Vinegar Chicken with Almond Peppers

Last year's post:Broccoli, Cabbage and Brussels Sprout Salad with Dijon Vinaigrette

There are two things I need to tell you right off the bat.  First, this recipe is adapted from a Cooking Light recipe, so you know it's healthy.  Second, the recipe is part of their Five Star collection, which means it receives the highest possible rating from reviewers.  You would never guess that it's a Cooking Light recipe from the presentation and taste, but it'll certainly help you keep on track for a healthy 2013.

Almond peppers is a dish that's common in Italy featuring the interesting combination of vinegar, raisins and almonds in addition to the peppers for a sweet-and-sour, crunchy and flavorful dish.  In this recipe it's paired with a crispy Parmesan-breaded chicken cutlet for a delicious dinner.  I like to serve it with brown rice to continue the healthy theme.

So what's a chicken cutlet as opposed to a chicken breast?  It's simply a thinner piece of chicken breast.  You can sometimes find chicken cutlets in the poultry section, or it's easy to make your own by taking a large chicken breast and cutting it in half horizontally.  Chicken breasts are so big these days that a chicken cutlet is plenty to eat and it cooks faster and more evenly than a thick breast.

Eight years ago I resolved to change my lifestyle and become more healthy.  I knew I had to change my eating habits but I also didn't want to deprive myself of delicious, interesting foods.  My goal for the last eight years has been to find great recipes that also fit into a healthy lifestyle. That's how I found this recipe, which remains one of my favorites.

I'm happy to tell you that I lost weight and continue to lead a healthy lifestyle today.  Even better, I learned to crave fresh fruits and vegetables along the way!  If I have to change my usual dietary habits due to a trip, for example, I can hardly wait to get back home and eat my fruits and veggies.  Sick, but true.

click here for a printable recipe

Balsamic Vinegar Chicken with Almond Peppers

Serves 4

1large sweet red pepper

1 large sweet green pepper

1 tablespoon olive oil

1/3 cup raisins

¼ cup balsamic vinegar

1 ½ teaspoons sugar

¼ teaspoon salt

1/8 teaspoon pepper

¼ cup slivered almonds, toasted

4 chicken cutlets or two large chicken breasts, cut in half horizontally

3 tablespoons fine dry breadcrumbs

3 tablespoons grated Parmesan cheese (or shredded Parmesan, chopped)

¼ cup all-purpose flour

2 egg whites, lightly beaten

1 tablespoon olive oil

2 tablespoons balsamic vinegar

2 tablespoons water

Core and seed peppers; cut into 2 ½ x 1” strips.  Heat 1 tablespoon oil in a large nonstick skillet over medium heat.  Add pepper strips; sauté 8 minutes.  Add raisins; sauté 1 minute.  Add ¼ cup vinegar and next 3 ingredients; cook 1 minute.  Remove from heat; stir in almonds.  Set aside and keep warm.

Combine breadcrumbs and cheese in a shallow dish.  Place flour in a shallow dish.  Dredge each piec of chicken in flour, dip in egg whites, and dredge in breadcrumb mixture.

Heat 1 tablespoon olive oil in a large skillet over medium heat.  Add chicken and cook 3 minutes on each side or until golden and done.  Remove from the pan and keep warm.

Add two tablespoons vinegar and water to the skillet the chicken was cooked in, stirring with a wooden spoon to deglaze.  To serve, spoon sauce over chicken and pepper mixture.

Chorizo and Mushroom Fideua

Last year's post: Tiny Pizzas

Fideua (FID-u-wah) is a pasta dish from Valencia, Spain that's somewhat similar to paella.  It typically contains seafood, paprika, tomatoes, onions, and peppers although this version contains Spanish chorizo and mushrooms in place of the seafood.  If you like paella and pasta, you'll like this dish.

It's very easy to make - you just keep throwing ingredients into a single pan and cooking until everything is done.  The pasta cooks in the broth mixture rather than separately, which infuses it with flavor.

By the end of the baking time all the liquid has been absorbed into the pasta but the dish is not at all dry.

 

A couple of thoughts about the ingredients - the recipe doesn't specify the type of paprika to use, so I use sweet paprika.  If you prefer, you could substitute half of the sweet with either half-sharp or smoked paprika.  And about chorizo - I've mentioned it before but it bears repeating, Spanish chorizo is not the same as Mexican chorizo.  Spanish chorizo is a dry, cured meat that looks a lot like pepperoni.

You can find it in most markets these days.  It comes in regular and hot (caliente) versions.  We prefer the hot (it's not really all that hot) which is why I use regular paprika instead of half-sharp.  It has a paper covering that needs to be removed before slicing.  I mention that specifically because the paper is pretty much the same color as the chorizo so it's not all that obvious until you start slicing, at which point it's a bigger hassle to remove from each little piece.

One last thought - I'm still slightly nervous about any recipe which you first cook on the stovetop, then put the pan in the oven to finish cooking ever since I took a skillet out of a 450d oven, turned away to do something else, then turned back and automatically grabbed the metal handle with my bare hand.  One quick trip to the emergency room later I had a rather spectacular bandage covering four fingers and my palm.  (The Lawyer drove me to the hospital because I was pretty convinced my hand was going to need some sort of dramatic procedure. Turns out it was just antiseptic ointment and lots of bandages.) Be sure to keep those oven mitts on!

* * click here for a printable recipe version * *

Chorizo and Mushroom Fideua
Serves 4 to 6

Note: because the angel hair pasta is cooked in the pan rather than boiled in water, it takes longer than stated on the package.


2 tablespoons olive oil
1 medium onion, chopped
2 large garlic cloves, minced
½ lb mushrooms, quartered
2 teaspoons paprika
Pinch of cayenne pepper
2 medium tomatoes, peeled, seeded and chopped
1 large green bell pepper, diced
3 cups low-salt chicken broth
½ cup dry white wine
5 ounces Spanish chorizo, paper casing removed
¾ lb angel hair pasta
Minced fresh parsley


Preheat the oven to 400d. Cut the Spanish chorizo lengthwise, then crosswise into half-moon slices. Heat the olive oil in a heavy deep paella pan or oven-proof sauté pan over medium heat. Add the onions and garlic and cook until tender, stirring frequently, about 5 minutes. Add mushrooms and sauté 4 minutes. Add paprika and cayenne and stir just until fragrant, about 30 seconds. Add tomatoes and green peppers and sauté 2 minutes. Add chicken broth, wine and chorizo. Bring mixture to a simmer. Break pasta in half and add to pan. Cook until pasta is tender, stirring occasionally, about 7 minutes. Set pan in oven and bake until all liquid is absorbed and pasta is crusty, about 25 minutes. Sprinkle with parsley.

Seafood Cobb Salad

The inspiration for this recipe was a dish that I had at a restaurant on Coronado Island in California a few years back.  I was so impressed with the salad that I wrote the main components down on a piece of paper while we were at the restaurant and then re-created it at home.  If you like seafood you will love this salad.  It's a special occasion dish with the lobster, crab and shrimp, but you could cut down on the cost by eliminating the lobster or substituting imitation crab for the lump crab meat.  You could even cut out the lobster and crab and make it with just shrimp.  My grocer occasionally has small (4 oz) frozen lobster tails on special so I watch for the sale specifically to make this salad.    Even with all the seafood this dinner cost about $16.00 per person.  That's the advantage of making a special meal at home - you can splurge on spectacular ingredients and still spend about the same as you would for an ordinary dinner at a restaurant.  Surprise the seafood-lover in your life!

We prepared this salad to celebrate the first year anniversary of my blog.  I wasn't sure what to expect when I started it last year but it's turned out to be really fun and the best part is that people actually read it!  I can track the number of views (but not the number of people or who they are) and it's gone up steadily over the months.  So, thanks to all of you who find it interesting enough to tune in once in a while!

I had just found the small lobster tails on sale so seafood salad seemed like a natural for a celebration dinner. This salad has several colors of bell peppers, goat cheese, and bacon in addition to the three types of seafood.  Another money-saving tip is to buy a bag of multi-colored mini peppers rather than full-sized versions of each color. One bag of mini-peppers costs approximately the same as one full-sized pepper so you save the cost of the other two peppers.  I've seen the mini-peppers at several different grocery stores so I think they're pretty commonly available.

Once you cook the bacon and lobster this salad comes together really fast.  Serve with a baguette and a nice glass of Chardonnay for a really special feast!

* * click here for a printable recipe * *

Seafood Cobb Salad
Serves 2

Salad:

Salad greens

1 8 - 10 oz lobster tail, thawed (or two 4-oz tails)

6 - 8 cooked shrimp

4 oz. canned lump crab meat

1/3 c. chopped red pepper

1/3 c. chopped yellow pepper

1/3 c. chopped orange pepper

1/3 c. crumbled goat cheese

2 – 3 pieces bacon, cooked and crumbled

chopped parsley for garnish

Salad dressing:

¼ c olive oil

2 T lemon juice

¼ teaspoon salt

Cook lobster tail in boiling water for approximately 6 minutes, then briefly plunge in ice water. Remove and pat dry, then remove the meat from the shell and slice into medallions.

Combine the salad dressing ingredients by shaking in a jar or whisking in a bowl.

Toss salad greens with some of the dressing and place on plates. Arrange shrimp, lobster, crab, goat cheese, bacon and chopped peppers decoratively on top. Drizzle with additional dressing. Garnish with chopped parsley.

Gazpacho

Gazpacho is a famous soup that originated in the southern Spanish region of Andalucia.  It's unique for three reasons - it's raw, it's served cold, and it requires the freshest of vegeables so summer is the only time to make it.  This is the soup that I think about in the middle of winter because it embodies all the goodness of summer food in my mind.

 I've seen recipes for gazpacho that start with tomato juice as the base, but I wanted to make one absolutely from scratch with nothing but produce from the farm stand that day.  I found some beautiful Black Krim heirloom tomatoes (see my post from a few weeks back regarding heirlooms and black tomatoes in particular) that I knew would have great taste but I was a little worried that they would make the gazpacho look weird if used exclusively so I mixed them with normal red tomatoes. 

This is definitely a time to haul out your food processor for all the chopping.  It's a little messy but the recipe makes a lot of soup and it's so refreshing when it's hot out.  You just feel healthier when you eat it and it would be a great way to sneak more vegetables into your family's diet without them realizing it.

We happened to have some goldfish crackers on hand so I had the inspiration for a garnish.  Notice that my goldfish are swimming happily along (above).  To no one's great surprise, The Lawyer had a different idea.  He explained that the whales had driven the fish into a tight school and were taking turns driving up from the depths in the middle to feed so the fish were trying to get away.  Apparently someone has been watching a little too much Planet Earth.

You could use herb croutons as a nice garnish instead but it won't be nearly as dramatic a story.  Serve the soup with a crusty baguette for a light dinner or with a sandwich for something a little more substantial.  This would also be an elegant first course for a summer party.  However you choose to serve it, be aware that it needs to chill for at least an hour so it needs to be made in advance.

* * click here for a printable recipe * *

Gazpacho
Serves 6-8


9 large vine-ripened tomatoes
2 medium cucumbers (or one English cucumber), peeled, seeded and chopped
1 medium red onion, chopped
1 bell pepper, chopped
1/3 cup olive oil
6 tablespoons red wine vinegar
3 garlic cloves, minced
1 jalapeno, seeded and finely chopped
1 tablespoon Worcestershire sauce
Salt and black pepper
Small basil or parsley leaves, or small crackers or croutons for garnish (optional)


Dip the tomatoes into boiling water for about 30 seconds to loosen the skin, then place in ice water to cool. Core and peel the tomatoes, then cut in half and poke out the seeds and juice into a strainer set over a bowl. Reserve the juice and discard the seeds. Puree half of the tomatoes in a food processor or blender with half of the cucumbers, onion, bell pepper, and jalapeno. Coarsely chop the remaining tomatoes.

Combine the puree with the chopped tomatoes and the remaining cucumbers, onion, pepper and jalapeno in a large bowl. Add the olive oil, vinegar, Worcestershire and garlic. Season with salt and pepper to taste. Chill for at least one hour before serving. Taste again and adjust seasonings if needed.

Garnish with herbs, croutons or crackers if desired.