INGREDIENTS:
1 ripe avocado
1-2 cloves garlic, diced
~1/4 cup olive oil
fresh cilantro, chopped
juice from 1 lime
1 chipotle chile, softened in hot water, then chopped
1/2 - 1 cup water (depending on desired consistency)
salt, to taste
Throw everything into a blender or food processor. Process until smooth. Serve over salad of mixed greens, cherry tomatoes, scallions, hearts of palm, etc.
Sunday, May 31, 2009
Tuesday, April 14, 2009
Maple Pecan Granola
Ingredients:
1/3 cup maple syrup
1/3 cup canola oil
2 tsp ground cinnamon
1 tsp vanilla extract
1/4 tsp salt
3 cups whole rolled oats
1 cup coarsely chopped pecans
Preheat oven to 300F.
In a large bowl, whisk together maple syrup, oil, cinnamon, salt, and vanilla. Add oats and pecans and mix well. Spread mixture out in a thin layer on a baking sheet. Bake on center rack for 10-12 minutes. Remove from oven temporarily to stir mixture, then bake another 10-12 minutes. Remove from oven and let cool on waxed paper or parchment.
1/3 cup maple syrup
1/3 cup canola oil
2 tsp ground cinnamon
1 tsp vanilla extract
1/4 tsp salt
3 cups whole rolled oats
1 cup coarsely chopped pecans
Preheat oven to 300F.
In a large bowl, whisk together maple syrup, oil, cinnamon, salt, and vanilla. Add oats and pecans and mix well. Spread mixture out in a thin layer on a baking sheet. Bake on center rack for 10-12 minutes. Remove from oven temporarily to stir mixture, then bake another 10-12 minutes. Remove from oven and let cool on waxed paper or parchment.
Monday, April 6, 2009
Spaghetti Squash w/ Roasted Veggies
1 spaghetti squash, halved and cleaned out
2 pints grape tomatoes
1 red onion, chopped
1 can chickpeas (I used cannolini beans), drained and rinsed
3 cloves garlic (or more!), chopped
handful fresh rosemary and thyme, chopped
EVOO
salt and pepper
Preheat oven to 350. Place squash cut side down in a 13" x 9" pan filled with 1" water. Place pan on bottom rack of oven. Combine tomatoes, onion, chickpeas, garlic, and herbs on a sheet pan. Drizzle with EVOO and season with salt and pepper. Mix with hands. Place on top rack of oven. Bake both squash and vegetables for 1 hour. Remove squash, leaving vegetables in the oven, and let cool for 15 minutes before scraping out. Combine the vegetables and squash and enjoy! :)
You can also add bell peppers, zucchini, broccoli, etc. to the veggie mix. Tasty!
2 pints grape tomatoes
1 red onion, chopped
1 can chickpeas (I used cannolini beans), drained and rinsed
3 cloves garlic (or more!), chopped
handful fresh rosemary and thyme, chopped
EVOO
salt and pepper
Preheat oven to 350. Place squash cut side down in a 13" x 9" pan filled with 1" water. Place pan on bottom rack of oven. Combine tomatoes, onion, chickpeas, garlic, and herbs on a sheet pan. Drizzle with EVOO and season with salt and pepper. Mix with hands. Place on top rack of oven. Bake both squash and vegetables for 1 hour. Remove squash, leaving vegetables in the oven, and let cool for 15 minutes before scraping out. Combine the vegetables and squash and enjoy! :)
You can also add bell peppers, zucchini, broccoli, etc. to the veggie mix. Tasty!
Monday, March 16, 2009
Wicked Yummy Granola
2 cups rolled oats
1 cup mixed seeds (sunflower, pumpkin, etc.)
1 cup chopped nuts (walnuts, pecans, slivered almonds)
1/2 tsp salt
1/3 cup honey
1/4 cup canola oil
1 Tbsp vanilla
1 cup dried fruit, optional (raisins, cranberries, blueberries)
Heat oven to 350F. Combine oats, seeds, nuts and salt. Whisk together honey, oil and vanilla. Combine wet and dry ingredients (do not include dried fruit). Spread on a baking sheet and bake for 9 minutes. Stir, then bake another 9 minutes. Spread on waxed paper and cool until dry and crunchy. Break into bite-sized pieces and add dried fruit, if desired.
1 cup mixed seeds (sunflower, pumpkin, etc.)
1 cup chopped nuts (walnuts, pecans, slivered almonds)
1/2 tsp salt
1/3 cup honey
1/4 cup canola oil
1 Tbsp vanilla
1 cup dried fruit, optional (raisins, cranberries, blueberries)
Heat oven to 350F. Combine oats, seeds, nuts and salt. Whisk together honey, oil and vanilla. Combine wet and dry ingredients (do not include dried fruit). Spread on a baking sheet and bake for 9 minutes. Stir, then bake another 9 minutes. Spread on waxed paper and cool until dry and crunchy. Break into bite-sized pieces and add dried fruit, if desired.
Friday, January 23, 2009
Smoky Tomato Soup
Ingredients:
2 Tbsp Extra virgin olive oil
1 Medium onion chopped
3 Cloves garlic peeled and smashed
1 Tbsp Fresh thyme leaves
2 - 28 ounce cans whole fire roasted tomatoes
1 - 14.5 ounce can vegetable broth
1 Chipotle chile in adobe sauce chopped
1 Stick butter, softened
Directions:
In a saucepan, heat the olive oil over medium heat. Add the onion, garlic, and thyme and cook for 10 minutes. Add the tomatoes, vegetable broth and chipotle. Lower the heat and simmer for 15 minutes. Using a blender, puree the soup.
2 Tbsp Extra virgin olive oil
1 Medium onion chopped
3 Cloves garlic peeled and smashed
1 Tbsp Fresh thyme leaves
2 - 28 ounce cans whole fire roasted tomatoes
1 - 14.5 ounce can vegetable broth
1 Chipotle chile in adobe sauce chopped
1 Stick butter, softened
Directions:
In a saucepan, heat the olive oil over medium heat. Add the onion, garlic, and thyme and cook for 10 minutes. Add the tomatoes, vegetable broth and chipotle. Lower the heat and simmer for 15 minutes. Using a blender, puree the soup.
Roasted Cherry Tomato Soup
Ingredients:
Three 1 pint containers cherry or grape tomatoes
1 ½ Tbsp Extra virgin olive oil
½ cup Major Grey’s chutney
1 ½ Tbsp Lemon juice
1 tsp Coarse salt
2 ½ cups Vegetable broth
Directions:
Preheat the oven to 500. In a large baking dish toss the tomatoes with the oil to coat, spread in a single layer. Roast, shaking the pan halfway through, until the tomatoes have burst open and released some juice, about 20 minutes. Let cool 5 minutes, then transfer to a large bowl. Stir in chutney, lemon juice and salt. Working in batches, puree the mixture in a food processor or blender until smooth.
Transfer the puree to a large saucepan and stir in the broth. Warm gently before serving.
Three 1 pint containers cherry or grape tomatoes
1 ½ Tbsp Extra virgin olive oil
½ cup Major Grey’s chutney
1 ½ Tbsp Lemon juice
1 tsp Coarse salt
2 ½ cups Vegetable broth
Directions:
Preheat the oven to 500. In a large baking dish toss the tomatoes with the oil to coat, spread in a single layer. Roast, shaking the pan halfway through, until the tomatoes have burst open and released some juice, about 20 minutes. Let cool 5 minutes, then transfer to a large bowl. Stir in chutney, lemon juice and salt. Working in batches, puree the mixture in a food processor or blender until smooth.
Transfer the puree to a large saucepan and stir in the broth. Warm gently before serving.
Roasted Veggie Salad with Goat Cheese Cakes
Ingredients:
1 Small head cauliflower, florets
¼ cup Extra virgin olive oil
Salt and pepper
2 Bunches asparagus trimmed
1 Red onion sliced into thin rings
½ cup Almonds finely ground
1 - 11 ounce log goat cheese, room temperature, cut into 8 rounds
2 Oranges sliced into 6 rounds each
2 Tbsp Balsamic vinegar
Directions:
Position a rack in the upper third of the oven and preheat to 450. Place the cauliflower on a rimmed baking sheet, drizzle with 1 tablespoon olive oil and toss, arrange in a single layer on one side of baking sheet. Place asparagus on opposite side and toss with 1 tablespoon olive oil. Season with salt and pepper. Scatter onion on top of asparagus and roast until golden, about 10 minutes. Let cool.
Place the ground almonds in a shallow bowl. Pour 2 tablespoons olive oil onto a plate, coat each goat cheese rounds with oil. Coat the rounds in the nuts to coat and place on baking sheet. Bake 3-4 minutes.
Divide roasted vegetables and the orange rounds among 4 plates. Drizzle each plate with the reserved oil and ½ tablespoon balsamic vinegar. Serve with 2 goat cheese rounds each.
1 Small head cauliflower, florets
¼ cup Extra virgin olive oil
Salt and pepper
2 Bunches asparagus trimmed
1 Red onion sliced into thin rings
½ cup Almonds finely ground
1 - 11 ounce log goat cheese, room temperature, cut into 8 rounds
2 Oranges sliced into 6 rounds each
2 Tbsp Balsamic vinegar
Directions:
Position a rack in the upper third of the oven and preheat to 450. Place the cauliflower on a rimmed baking sheet, drizzle with 1 tablespoon olive oil and toss, arrange in a single layer on one side of baking sheet. Place asparagus on opposite side and toss with 1 tablespoon olive oil. Season with salt and pepper. Scatter onion on top of asparagus and roast until golden, about 10 minutes. Let cool.
Place the ground almonds in a shallow bowl. Pour 2 tablespoons olive oil onto a plate, coat each goat cheese rounds with oil. Coat the rounds in the nuts to coat and place on baking sheet. Bake 3-4 minutes.
Divide roasted vegetables and the orange rounds among 4 plates. Drizzle each plate with the reserved oil and ½ tablespoon balsamic vinegar. Serve with 2 goat cheese rounds each.
Red and Green Winter Soup
Ingredients:
¼ cup Extra virgin olive oil
2 Large baking potatoes, peeled and sliced ¼ inch thick
2 Onions, quartered lengthwise and thinly sliced crosswise
2-3 Sprigs rosemary
Salt and pepper
1 Bay leaf
One 32 ounce container vegetable broth
1 Bunch kale stemmed and coarsely chopped
1 - 28 ounce can fire roasted tomatoes
3 Large roasted red peppers
Directions:
In a medium soup pot, heat the olive oil over medium to medium high heat. Add the potatoes, onions, rosemary and bay leaf. Season with salt and pepper and cook, stirring frequently, until softened (7-8 minutes). Add the vegetable broth and bring to a boil. Add the kale in batches and cook until wilted, 1-2 minutes. Stir in the tomatoes.
Using a food processor, puree the roasted peppers. Stir the pureed peppers into the soup pot, lower the heat to medium low and simmer for 10 minutes. Discard the bay leaf.
¼ cup Extra virgin olive oil
2 Large baking potatoes, peeled and sliced ¼ inch thick
2 Onions, quartered lengthwise and thinly sliced crosswise
2-3 Sprigs rosemary
Salt and pepper
1 Bay leaf
One 32 ounce container vegetable broth
1 Bunch kale stemmed and coarsely chopped
1 - 28 ounce can fire roasted tomatoes
3 Large roasted red peppers
Directions:
In a medium soup pot, heat the olive oil over medium to medium high heat. Add the potatoes, onions, rosemary and bay leaf. Season with salt and pepper and cook, stirring frequently, until softened (7-8 minutes). Add the vegetable broth and bring to a boil. Add the kale in batches and cook until wilted, 1-2 minutes. Stir in the tomatoes.
Using a food processor, puree the roasted peppers. Stir the pureed peppers into the soup pot, lower the heat to medium low and simmer for 10 minutes. Discard the bay leaf.
Ratat-stoup-ie
Ingredients:
¼ cup Extra virgin olive oil
4 Cloves garlic thinly sliced
1 pound small potatoes, quartered
1 Eggplant, peeled and chopped
Salt and pepper
1 Zucchini, halved lengthwise then sliced crosswise into ½ inch thick half moons
1 Large onion thinly sliced
4 Sprigs fresh thyme
2 Sprigs fresh rosemary
4-5 Leaves fresh sage thinly sage
Two 15 ounce cans tomato sauce
1 quart Vegetable broth
Flat leaf parsley
Directions:
In a large soup pout heat the olive oil and the garlic over medium heat. Add the potatoes, eggplant, zucchini and onion and cook over medium high heat for 5 minutes. Add the thyme, rosemary and sage. Season with salt and pepper. Stir in the tomato sauce and vegetable broth, cover and cook over medium heat, stirring occasionally, for 15 minutes. Remove from heat. Discard the thyme and rosemary stems and stir in the parsley.
¼ cup Extra virgin olive oil
4 Cloves garlic thinly sliced
1 pound small potatoes, quartered
1 Eggplant, peeled and chopped
Salt and pepper
1 Zucchini, halved lengthwise then sliced crosswise into ½ inch thick half moons
1 Large onion thinly sliced
4 Sprigs fresh thyme
2 Sprigs fresh rosemary
4-5 Leaves fresh sage thinly sage
Two 15 ounce cans tomato sauce
1 quart Vegetable broth
Flat leaf parsley
Directions:
In a large soup pout heat the olive oil and the garlic over medium heat. Add the potatoes, eggplant, zucchini and onion and cook over medium high heat for 5 minutes. Add the thyme, rosemary and sage. Season with salt and pepper. Stir in the tomato sauce and vegetable broth, cover and cook over medium heat, stirring occasionally, for 15 minutes. Remove from heat. Discard the thyme and rosemary stems and stir in the parsley.
Mustard Crusted Salmon
Ingredients:
1 1/3 Pounds center cut salmon fillet
1 ½ Tbsp Extra virgin olive oil
3 Tbsp Chopped fresh dill or 1 ½ Tbsp dried dill
1 ½ Tbsp Herbes de Provence
¼ cup Dijon mustard
Directions:
Preheat the oven to 375. Rub the salmon with the olive oil. Place on a foil- or parchment lined baking sheet. Cover with the dill and herbes de Provence. Spread the mustard over the top, using a table knife or rubber spatula to cover completely.
Bake the salmon until no longer translucent, about 15 minutes. Serve with wild rice.
1 1/3 Pounds center cut salmon fillet
1 ½ Tbsp Extra virgin olive oil
3 Tbsp Chopped fresh dill or 1 ½ Tbsp dried dill
1 ½ Tbsp Herbes de Provence
¼ cup Dijon mustard
Directions:
Preheat the oven to 375. Rub the salmon with the olive oil. Place on a foil- or parchment lined baking sheet. Cover with the dill and herbes de Provence. Spread the mustard over the top, using a table knife or rubber spatula to cover completely.
Bake the salmon until no longer translucent, about 15 minutes. Serve with wild rice.
Jerk Fish with Pineapple Rice
Ingredients:
½ cup Plus 3 Tbsp unsweetened coconut milk
1 ½ cups Jasmine rice, rinsed
2 Tbsp Unsalted butter
Four 6 ounce pieces halibut fillet
Salt and pepper
1-2 tsp Jamaican jerk seasoning
1 Pineapple, peeled, cored and cut into rings
1 Tbsp Extra virgin olive oil
1 cup Frozen baby peas, thawed
1 Lime, cut into wedges
Directions:
In a small heavy saucepan, bring the rice, coconut milk, butter, and 1 cup cold water to a boil. Cover, lower the heat and simmer, undisturbed, until the rice is tender, about 15 minutes. Fluff the cooked rice with a fork and keep warm.
Meanwhile, heat a griddle or 2 heavy skillets over medium high heat. Season the fish on both sides with salt and the jerk seasoning. Lightly salt both sides of each pineapple ring. Drizzle the olive oil in the pan, add the fish and pineapple rings and cook until golden, about 3 minutes on each side.
Chop 2 pineapple rings into small cubes, stir into the rice along with the peas. Season with salt and pepper. Arrange a pineapple slice, a fish fillet and rice on each plate. Garnish with lime wedges.
½ cup Plus 3 Tbsp unsweetened coconut milk
1 ½ cups Jasmine rice, rinsed
2 Tbsp Unsalted butter
Four 6 ounce pieces halibut fillet
Salt and pepper
1-2 tsp Jamaican jerk seasoning
1 Pineapple, peeled, cored and cut into rings
1 Tbsp Extra virgin olive oil
1 cup Frozen baby peas, thawed
1 Lime, cut into wedges
Directions:
In a small heavy saucepan, bring the rice, coconut milk, butter, and 1 cup cold water to a boil. Cover, lower the heat and simmer, undisturbed, until the rice is tender, about 15 minutes. Fluff the cooked rice with a fork and keep warm.
Meanwhile, heat a griddle or 2 heavy skillets over medium high heat. Season the fish on both sides with salt and the jerk seasoning. Lightly salt both sides of each pineapple ring. Drizzle the olive oil in the pan, add the fish and pineapple rings and cook until golden, about 3 minutes on each side.
Chop 2 pineapple rings into small cubes, stir into the rice along with the peas. Season with salt and pepper. Arrange a pineapple slice, a fish fillet and rice on each plate. Garnish with lime wedges.
Jalapeno Mango Shrimp
Ingredients:
1 Jalapeno, seeded and finely chopped
2 Tbsp Extra virgin olive oil
2 tsp Ground cumin
Salt
1 ½ Pounds extra large shrimp, shelled and deveined
2 Tbsp Brown sugar
Juice of 2 limes
2 Mangoes, cut into cubes
1 ½ Cucumbers- peeled, seeded and cut into cubes
6 Radishes, halved and thinly sliced
2 Scallions, sliced
¼ cup Cilantro, chopped
Directions:
Preheat an outdoor grill or grill pan to medium high heat. In a large bowl whisk together the jalapeno, olive oil, cumin, and ½ tsp salt. Add the shrimp and turn to coat. Grill the shrimp until just cooked through, 2-3 minutes per side. Let cool. Halve the shrimp lengthwise.
In a large bowl, dissolve the brown sugar in the lime juice. Add the mangoes, cucumbers, radishes, scallions and cilantro. Toss and season with salt. Add the shrimp and toss.
1 Jalapeno, seeded and finely chopped
2 Tbsp Extra virgin olive oil
2 tsp Ground cumin
Salt
1 ½ Pounds extra large shrimp, shelled and deveined
2 Tbsp Brown sugar
Juice of 2 limes
2 Mangoes, cut into cubes
1 ½ Cucumbers- peeled, seeded and cut into cubes
6 Radishes, halved and thinly sliced
2 Scallions, sliced
¼ cup Cilantro, chopped
Directions:
Preheat an outdoor grill or grill pan to medium high heat. In a large bowl whisk together the jalapeno, olive oil, cumin, and ½ tsp salt. Add the shrimp and turn to coat. Grill the shrimp until just cooked through, 2-3 minutes per side. Let cool. Halve the shrimp lengthwise.
In a large bowl, dissolve the brown sugar in the lime juice. Add the mangoes, cucumbers, radishes, scallions and cilantro. Toss and season with salt. Add the shrimp and toss.
Greek Tuna Salad Pasta
Ingredients:
1 pound Penne rigate pasta (or quinoa pasta)
3 Tbsp Red wine vinegar
1/3 cup Extra virgin olive oil
2 Plum tomatoes chopped
½ Cucumber seeded and coarsely chopped
¼ Red onion finely chopped
¼ cup Pitted kalamata olives chopped
Salt and pepper
¼ cup Finely chopped parsley
One 6 ounce can solid white tuna in water, drained and broken into chunks
¼ cup Crumbled feta cheese
Directions:
In a large pot of boiling, salted water cook the pasta until al dente. Drain and spread onto a baking sheet to cool.
Meanwhile, pour the vinegar into a large bowl and whisk the olive oil in a slow, steady stream. Stir in the tomatoes, cucumber, red onion, and olives. Add the pasta and parsley and toss. Season with salt and pepper. Stir in the tuna. Top with feta.
1 pound Penne rigate pasta (or quinoa pasta)
3 Tbsp Red wine vinegar
1/3 cup Extra virgin olive oil
2 Plum tomatoes chopped
½ Cucumber seeded and coarsely chopped
¼ Red onion finely chopped
¼ cup Pitted kalamata olives chopped
Salt and pepper
¼ cup Finely chopped parsley
One 6 ounce can solid white tuna in water, drained and broken into chunks
¼ cup Crumbled feta cheese
Directions:
In a large pot of boiling, salted water cook the pasta until al dente. Drain and spread onto a baking sheet to cool.
Meanwhile, pour the vinegar into a large bowl and whisk the olive oil in a slow, steady stream. Stir in the tomatoes, cucumber, red onion, and olives. Add the pasta and parsley and toss. Season with salt and pepper. Stir in the tuna. Top with feta.
Endless Summer Minestrone
Ingredients:
½ cup Plus 2 Tbsp extra virgin olive oil
1 cup Orzo (or quinoa pasta)
2 Small zucchini finely chopped
1 pint Cherry or grape tomatoes, halved
Salt and pepper
1/3 Pound green beans cut into thirds
½ cup White wine
One 32 ounce container vegetable broth
4 Scallions
1 cup Basil leaves
2/3 cup Grated pecorino romano cheese
½ cup Flat leaf parsley
¼ cup Tarragon leaves
3 Tbsp Pine nuts lightly toasted
1 Clove garlic, halved
2 tsp Grated peel and juice of 1 lemon
Directions:
In a deep skillet or soup pot, heat 2 tablespoons olive oil over medium high heat. Add the orzo and toast for 2 minutes. Add the zucchini, tomatoes and green beans; season with salt and pepper. Cook until the tomatoes are softened (8-10 minutes). Add the wine and boil for 1 minute. Add the vegetable broth and bring to a boil, then lower the heat and simmer for 5 minutes. Stir in the scallions and cook until the orzo is al dente, about 3 minutes.
While the soup is working, in a food processor, puree the basil, cheese, parsley, tarragon, pine nuts, garlic, lemon peel and lemon juice. Scrape down the sides and then with the motor running pour in the remaining 1/3 cup olive oil. Season with salt and pepper and transfer to a small bowl.
Divide the soup among four bowls and stir in some pesto.
½ cup Plus 2 Tbsp extra virgin olive oil
1 cup Orzo (or quinoa pasta)
2 Small zucchini finely chopped
1 pint Cherry or grape tomatoes, halved
Salt and pepper
1/3 Pound green beans cut into thirds
½ cup White wine
One 32 ounce container vegetable broth
4 Scallions
1 cup Basil leaves
2/3 cup Grated pecorino romano cheese
½ cup Flat leaf parsley
¼ cup Tarragon leaves
3 Tbsp Pine nuts lightly toasted
1 Clove garlic, halved
2 tsp Grated peel and juice of 1 lemon
Directions:
In a deep skillet or soup pot, heat 2 tablespoons olive oil over medium high heat. Add the orzo and toast for 2 minutes. Add the zucchini, tomatoes and green beans; season with salt and pepper. Cook until the tomatoes are softened (8-10 minutes). Add the wine and boil for 1 minute. Add the vegetable broth and bring to a boil, then lower the heat and simmer for 5 minutes. Stir in the scallions and cook until the orzo is al dente, about 3 minutes.
While the soup is working, in a food processor, puree the basil, cheese, parsley, tarragon, pine nuts, garlic, lemon peel and lemon juice. Scrape down the sides and then with the motor running pour in the remaining 1/3 cup olive oil. Season with salt and pepper and transfer to a small bowl.
Divide the soup among four bowls and stir in some pesto.
Corn and Salsa Tortilla Soup
Ingredients:
3 Poblano chiles
6 Corn tortillas, halved then cut crosswise into ½ inch strips
3 Tbsp Vegetable oil
1 tsp Ground cumin
Salt and pepper
6 ears fresh corn, kernels scraped from cob, or two 10 ounce boxes frozen corn kernels
1 Red onion chopped
3 Cloves garlic chopped
One 32 ounce container vegetable broth
One 14.5 ounce can fire roasted diced tomatoes
1 Avocado, chopped
1 Lime, halved
2 Tbsp Cilantro leaves
Directions:
Preheat the broiler. Broil poblanos until blackened, 10 minutes. Transfer to a bowl, cover and let cool. Peel, seed and chop.
Preheat the oven to 400. On a baking sheet, toss the tortilla strips with 1 tablespoon oil and the cumin. Bake until golden, about 10 minutes. Season with salt
Meanwhile, in a large deep skillet, heat the remaining 2 tablespoons oil over medium high heat. Add the corn and cook until charred at the edges, 10-12 minutes. Add the red onion and garlic, season with salt and pepper and cook until onion is softened, about 5 minutes. Stir in the broth, tomatoes and poblanos.
Divide the tortilla strips among 4 soup bowls. Add the avocado and a squeeze of lime juice. Ladle to soup over the avocado. Top with cilantro and sour cream if desired.
3 Poblano chiles
6 Corn tortillas, halved then cut crosswise into ½ inch strips
3 Tbsp Vegetable oil
1 tsp Ground cumin
Salt and pepper
6 ears fresh corn, kernels scraped from cob, or two 10 ounce boxes frozen corn kernels
1 Red onion chopped
3 Cloves garlic chopped
One 32 ounce container vegetable broth
One 14.5 ounce can fire roasted diced tomatoes
1 Avocado, chopped
1 Lime, halved
2 Tbsp Cilantro leaves
Directions:
Preheat the broiler. Broil poblanos until blackened, 10 minutes. Transfer to a bowl, cover and let cool. Peel, seed and chop.
Preheat the oven to 400. On a baking sheet, toss the tortilla strips with 1 tablespoon oil and the cumin. Bake until golden, about 10 minutes. Season with salt
Meanwhile, in a large deep skillet, heat the remaining 2 tablespoons oil over medium high heat. Add the corn and cook until charred at the edges, 10-12 minutes. Add the red onion and garlic, season with salt and pepper and cook until onion is softened, about 5 minutes. Stir in the broth, tomatoes and poblanos.
Divide the tortilla strips among 4 soup bowls. Add the avocado and a squeeze of lime juice. Ladle to soup over the avocado. Top with cilantro and sour cream if desired.
Citrus Fish with Bell Pepper Couscous
Ingredients:
3 Tbsp Extra virgin olive oil
½ cup Chopped flat leaf parsley
Juice of 1 Lemon plus 2 tsp grated peel
Juice of 1 Lime plus 2 tsp grated peel
Segments of one orange chopped plus 2 tsp grated peel
1 Tbsp Hot pepper sauce
1 Tbsp Chopped fresh thyme
Salt and pepper
Four 6-8 ounce pieces mahi mahi
1 Red bell pepper
4 Scallions
2 ½ cups Vegetable broth
1 ½ cups Cousous
Directions:
In a shallow dish, combine 2 tablespoons olive oil, parsley, lemon juice and peel, lime juice and peel, orange peel, hot sauce and thyme. Season with salt and pepper. Add the fish and let marinate for 15 minutes.
Meanwhile, preheat the grill or grill pan to medium. In a medium saucepan, heat the remaining 1 tablespoon of olive oil over medium heat. Add the bell pepper and scallions, season with salt and pepper and cook until softened (3-4 minutes). Add the vegetable broth and bring to a boil over high heat. Stir in the couscous, cover and keep warm.
Grill the fish until cooked through, about 3 minutes on each side.
Fluff the couscous, then mix in the chopped orange. Serve with the fish. (Can also substitute quinoa for the couscous)
3 Tbsp Extra virgin olive oil
½ cup Chopped flat leaf parsley
Juice of 1 Lemon plus 2 tsp grated peel
Juice of 1 Lime plus 2 tsp grated peel
Segments of one orange chopped plus 2 tsp grated peel
1 Tbsp Hot pepper sauce
1 Tbsp Chopped fresh thyme
Salt and pepper
Four 6-8 ounce pieces mahi mahi
1 Red bell pepper
4 Scallions
2 ½ cups Vegetable broth
1 ½ cups Cousous
Directions:
In a shallow dish, combine 2 tablespoons olive oil, parsley, lemon juice and peel, lime juice and peel, orange peel, hot sauce and thyme. Season with salt and pepper. Add the fish and let marinate for 15 minutes.
Meanwhile, preheat the grill or grill pan to medium. In a medium saucepan, heat the remaining 1 tablespoon of olive oil over medium heat. Add the bell pepper and scallions, season with salt and pepper and cook until softened (3-4 minutes). Add the vegetable broth and bring to a boil over high heat. Stir in the couscous, cover and keep warm.
Grill the fish until cooked through, about 3 minutes on each side.
Fluff the couscous, then mix in the chopped orange. Serve with the fish. (Can also substitute quinoa for the couscous)
Avocado Salad with Cumin-Lime Dressing
Ingredients:
¼ cup Extra virgin olive oil
¼ cup Mayonnaise
2 Tbsp Fresh lime juice
Salt and pepper
1 tsp Sugar
½ tsp Ground cumin
½ Head iceberg lettuce, shredded
2 Ripe avocados, cut into small cubes
Directions:
In a small bowl whisk together the olive oil, mayonnaise, lime juice, sugar, and cumin. Season with salt and pepper.
In a large bowl, combine the lettuce with the dressing. Top with the avocado pieces.
¼ cup Extra virgin olive oil
¼ cup Mayonnaise
2 Tbsp Fresh lime juice
Salt and pepper
1 tsp Sugar
½ tsp Ground cumin
½ Head iceberg lettuce, shredded
2 Ripe avocados, cut into small cubes
Directions:
In a small bowl whisk together the olive oil, mayonnaise, lime juice, sugar, and cumin. Season with salt and pepper.
In a large bowl, combine the lettuce with the dressing. Top with the avocado pieces.
Wednesday, January 7, 2009
Gingered Squash Risotto w/ Candied Walnuts and Fried Sage
Effort Level: Medium-High (but so worth it!)
Makes 6-8 Servings
Wine Paring: Riesling
5 cups vegetable stock, or as needed
3+ Tbsp butter
2 cups squash (e.g., butternut) in 1/4" dice
1 cup sliced cremini mushrooms
1/2 cup finely chopped onion
1/4 cup finely chopped shallots, or red onion
1.5 cups Arborio rice
1/2 cup Riesling or other semisweet white wine
1 cup coarsely chopped radicchio (optional)
1/2 cup dried cranberries
1/4 cup freshly grated Gruyere cheese, or romano/parmesan (sheep's milk) cheese
1/2 tsp minced fresh ginger, or to taste
1/2 tsp freshly ground pepper, or to taste
1/4 tsp freshly grated nutmeg
1 cup candied walnuts
8 whole large, fresh sage leaves
Bring the vegetable stock to a simmer in a small saucepan. Cover and adjust the heat to maintain a simmer.
FRY THE SAGE:
Pour 1/4" of oil into a small saucepan or skillet and heat over medium-high heat. When a drop of water sizzles when sprinkled into the pan, add the sage leaves. Fry for about 15 seconds, turning frequently with a fork or tongs. The key is to fry without browning the leaves. Transfer the leaves to a paper towel-lined plate. The leaves will become crisp as they cool. Sprinkle lightly with fine-textured salt.
COOK THE VEGETABLES:
Melt 1-2 Tbsp butter in a large sauce pan over med-high heat. Add the squash and cook until almost tender. Transfer to a bowl. Add more butter to the pan and cook the mushrooms, onion, and shallots (or red onion), about 10 minutes. Add the squash, stir to combine the ingredients, then set aside in a bowl.
COOK THE RICE (prepare for LOTS of stirring!):
Add 1-2 Tbsp butter to the large sauce pan. Add the rice and stir to coat. Add the wine and simmer to evaporate. Pour 1/2 cup of the simmering stock into the rice (maintain a cooking temperature high enough so that the hot broth continues bubbling after it is added to the rice). Cook, stirring constantly, until the stock is absorbed, about 2 minutes. Continue adding stock, 1/2 cup at a time, stirring until it is mostly absorbed and evaporated before adding more. Cook the risotto, adding stock as needed, until the rice is tender but still firm, ~20-25 minutes.
When adding the last 1/2 cup stock, reduce heat to low and add the squash and mushroom mixture to the rice and stir. Also add the remaining ingredients (radicchio, cranberries, cheese, ginger, pepper, nutmeg) and stir until the radicchio is wilted. Taste and adjust the seasoning.
Garnish with Candied Walnuts and Fried Sage.
Makes 6-8 Servings
Wine Paring: Riesling
5 cups vegetable stock, or as needed
3+ Tbsp butter
2 cups squash (e.g., butternut) in 1/4" dice
1 cup sliced cremini mushrooms
1/2 cup finely chopped onion
1/4 cup finely chopped shallots, or red onion
1.5 cups Arborio rice
1/2 cup Riesling or other semisweet white wine
1 cup coarsely chopped radicchio (optional)
1/2 cup dried cranberries
1/4 cup freshly grated Gruyere cheese, or romano/parmesan (sheep's milk) cheese
1/2 tsp minced fresh ginger, or to taste
1/2 tsp freshly ground pepper, or to taste
1/4 tsp freshly grated nutmeg
1 cup candied walnuts
8 whole large, fresh sage leaves
Bring the vegetable stock to a simmer in a small saucepan. Cover and adjust the heat to maintain a simmer.
FRY THE SAGE:
Pour 1/4" of oil into a small saucepan or skillet and heat over medium-high heat. When a drop of water sizzles when sprinkled into the pan, add the sage leaves. Fry for about 15 seconds, turning frequently with a fork or tongs. The key is to fry without browning the leaves. Transfer the leaves to a paper towel-lined plate. The leaves will become crisp as they cool. Sprinkle lightly with fine-textured salt.
COOK THE VEGETABLES:
Melt 1-2 Tbsp butter in a large sauce pan over med-high heat. Add the squash and cook until almost tender. Transfer to a bowl. Add more butter to the pan and cook the mushrooms, onion, and shallots (or red onion), about 10 minutes. Add the squash, stir to combine the ingredients, then set aside in a bowl.
COOK THE RICE (prepare for LOTS of stirring!):
Add 1-2 Tbsp butter to the large sauce pan. Add the rice and stir to coat. Add the wine and simmer to evaporate. Pour 1/2 cup of the simmering stock into the rice (maintain a cooking temperature high enough so that the hot broth continues bubbling after it is added to the rice). Cook, stirring constantly, until the stock is absorbed, about 2 minutes. Continue adding stock, 1/2 cup at a time, stirring until it is mostly absorbed and evaporated before adding more. Cook the risotto, adding stock as needed, until the rice is tender but still firm, ~20-25 minutes.
When adding the last 1/2 cup stock, reduce heat to low and add the squash and mushroom mixture to the rice and stir. Also add the remaining ingredients (radicchio, cranberries, cheese, ginger, pepper, nutmeg) and stir until the radicchio is wilted. Taste and adjust the seasoning.
Garnish with Candied Walnuts and Fried Sage.
Saturday, January 3, 2009
Bring on the recipes!
Merry Christmas and Happy New Year! Welcome to Hinds' Finds - the blog for yummy recipes! Let the cooking begin...
Subscribe to:
Posts (Atom)
