Sunday, June 30, 2013
double bean burgers
makes 6 burgers
1 (15 oz) can black beans, drained and rinsed
1 (15 oz) can cannellini beans, drained and rinsed
1 large egg + 1 large egg white, lightly beaten
1/2 cup panko bread crumbs
3 tablespoons olive oil
3 tablespoons fresh cilantro, chopped
4 garlic cloves, minced or pressed
1/2 teaspoon smoked paprika
1/2 teaspoon onion powder
1/4 teaspoon salt
1/4 teaspoon pepper
6 whole grain buns, toasted if desired
In a large bowl, mash beans with a potato masher or fork. Add in cilantro, garlic, paprika, onion powder, salt and pepper, mixing to combine. In a smaller bowl, lightly beat eggs and add in 1 tablespoon olive oil and panko, stirring to mix. Add the egg mixture to the beans, and mix thoroughly to combine, bringing it together with your hands if needed. Separate the beans into 6 equal sections and form patties.
Heat a large skillet over medium-high heat and add 1 tablespoon olive oil (or as much as you need). Add burgers and cook on each side until golden, about 5 minutes. Remove and serve with avocado cream on whole wheat buns!
Sweet potato burgers
ingredients:
2 cups coarsely mashed sweet potatoes (or yams), about 2 large potatoes
2 bulbs of roasted garlic
1 cup cannellini benas (rinsed and drained if canned)
2 garlic cloves, minced
1/3 cup panko bread crumbs
1/3 cup oat flour (or all-purpose, wheat, etc)
1 large egg, lightly beaten
1 1/2 teaspoons smoked paprika
1 teaspoon onion powder
1 teaspoon salt
1/2 teaspoon pepper
1/8 teaspoon cumin
2-3 tablespoons olive oil
1 avocado, sliced
2/3 cup plain greek yogurt or sour cream
1 teaspoon maple syrup
extra salt and pepper for seasoning yogurt/cream
2 bulbs of roasted garlic
1 cup cannellini benas (rinsed and drained if canned)
2 garlic cloves, minced
1/3 cup panko bread crumbs
1/3 cup oat flour (or all-purpose, wheat, etc)
1 large egg, lightly beaten
1 1/2 teaspoons smoked paprika
1 teaspoon onion powder
1 teaspoon salt
1/2 teaspoon pepper
1/8 teaspoon cumin
2-3 tablespoons olive oil
1 avocado, sliced
2/3 cup plain greek yogurt or sour cream
1 teaspoon maple syrup
extra salt and pepper for seasoning yogurt/cream
4 whole wheat buns
directions:
To roast garlic, see this tutorial. I like to roast a few bulbs at once (like 4-5) to have for the week.
Pierce potatoes (I used 2 large) all over with a fork and place on a paper towel, setting in the microwave. Microwave for 5 minutes, then flip and cook for 5 minutes more. Remove, slice in half and let cool until you can scoop out the flesh.
In a large bowl, coarsely mash beans with a fork. Add in sweet potato and mash together, then add in spices, salt and pepper, minced garlic, egg, panko and flour. Mix together until combined, then place bowl in the fridge for 15-20 minutes. This helps form them into patties, but as a warning they are still somewhat messy.
While mixture is chilling, combine yogurt/sour cream with 2 bulbs (squeezed out) of roasted garlic cloves, maple syrup and a sprinkle of salt and pepper in a blender or food processor. Process until smooth then set aside until ready to use.
Heat a large skillet over medium heat and add 2 tablespoons olive oil. Remove mixture from fridge and form into 4 equal patties, then place in the skillet once hot. Since the mixture can be wet and messy, do not move until they are fully cooked and golden on one side! This takes about 5-6 minutes. Then, add more oil if needed (this really helps cook them) and flip burgers very gently. Cook for another 5-6 minutes. Toast buns if desired.
Assemble by topping burgers with roasted garlic cream and avocado! We also used caramelized red onion one night and it was delicious.
Roasted Summer Vegetable Mac and Cheese
Roasted Summer Vegetable Mac + Cheese
YIELD: SERVES 6-8
PREP TIME: 40 MINUTES
COOK TIME: 40 MINUTES
ingredients:
4 ears fresh corn
1 red bell pepper, chopped
1 sweet onion, chopped
1 small zucchini, chopped
1 small summer squash, chopped
2 tablespoons olive oil
1 tablespoon balsamic vinegar
1/2 teaspoon salt
1/2 teaspoon pepper
1 red bell pepper, chopped
1 sweet onion, chopped
1 small zucchini, chopped
1 small summer squash, chopped
2 tablespoons olive oil
1 tablespoon balsamic vinegar
1/2 teaspoon salt
1/2 teaspoon pepper
1/2-3/4 pound whole wheat shell noodles
2 tablespoons unsalted butter
2 tablespoons flour
2 1/2 cups milk (preferably 2% or whole)
8 ounces havarti cheese, freshly grated
8 ounces white cheddar cheese, freshly grated
2 ounces parmesan cheese, freshly grated
1 garlic clove, minced
1/3 cup panko bread crumbs
1/4 cup seasoned fine bread crumbs
1 avocado, sliced for serving
2 tablespoons unsalted butter
2 tablespoons flour
2 1/2 cups milk (preferably 2% or whole)
8 ounces havarti cheese, freshly grated
8 ounces white cheddar cheese, freshly grated
2 ounces parmesan cheese, freshly grated
1 garlic clove, minced
1/3 cup panko bread crumbs
1/4 cup seasoned fine bread crumbs
1 avocado, sliced for serving
directions:
Preheat oven to 400 degrees F. Spray a baking dish with nonstick spray. Line a baking sheet with aluminum foil.
In a large bowl, combine corn, peppers, squash and onions with salt and pepper. Whisk together olive oil and vinegar, then add over top and toss to coat. Spread on the baking sheet and roast for 25-30 minutes.
When the veggies are almost finished roasting, bring water to a boil and prepare pasta according to directions - shaving 1-2 minutes off of the cooking time.
To make the cheese sauce, heat butter in a medium saucepan over medium heat. Once sizzling, add flour and whisk constantly to create a roux, until golden and bubbly, about 2 minutes. Pour in milk and whisk constantly, stirring until the mixture slightly thickens. Reduce heat to low and add in 6 ounces of the havarti and cheddar and all of the parmesan, along with the minced garlic. Stir until cheese melts and sauce is thick. Taste and season with a bit of salt and pepper if desired. I usually add a pinch of nutmeg.
Add cooked pasta and vegetables to a large baking dish, tossing to coat. Pour cheese soup over top and stir to evenly distribute. Cover the top the the remaining havarti and cheddar, then the breadcrumbs. Bake for 30-35 minutes, or until cheese is golden and bubbly on top. Serve with sliced avocado if desired.
Sunday, June 23, 2013
Crispy Corn Cakes
Crispy Corn Cakes
Makes 12
Makes 12
Ingredients:
3 ears of corn, kernels cut off the cob
1 shallot, diced
2 green onions, thinly sliced
2 garlic cloves, minced
1 egg, lightly beaten
1/3 cup all purpose flour, sifted
3 tablespoons vegetable oil
salt and pepper to taste
3 ears of corn, kernels cut off the cob
1 shallot, diced
2 green onions, thinly sliced
2 garlic cloves, minced
1 egg, lightly beaten
1/3 cup all purpose flour, sifted
3 tablespoons vegetable oil
salt and pepper to taste
1. Place corn kernels, shallot, green onions, and garlic into a large mixing bowl and gently fold together.
2. Add egg, followed by the flour and stir until well combined. Season with salt and pepper.
3. Pour oil into a heavy bottomed skillet and place over medium heat.
4. Place a small amount of the mixture (about ¼ cup) into the heated skillet and gently press down to flatten.
5. Sauté for about 5 minutes, on each side, or until golden brown.
6. Remove from heat and drain on paper towels. Season with salt and pepper. Serve.
2. Add egg, followed by the flour and stir until well combined. Season with salt and pepper.
3. Pour oil into a heavy bottomed skillet and place over medium heat.
4. Place a small amount of the mixture (about ¼ cup) into the heated skillet and gently press down to flatten.
5. Sauté for about 5 minutes, on each side, or until golden brown.
6. Remove from heat and drain on paper towels. Season with salt and pepper. Serve.
Sweet Corn Fettucine
SWEET CORN CREAM:makes about 2 cups, you will have extra
ingredients:
1.5 c almonds, blanched, skins removed
1.5 cups corn kernels, blanched (fresh or frozen)
1 cup water
2 tablespoons olive oil
1 garlic clove, minced
2 tablespoons minced onion
juice of 1/2 a lemon
1-2 tablespoons agave or honey (to taste)
salt, to taste
1.5 c almonds, blanched, skins removed
1.5 cups corn kernels, blanched (fresh or frozen)
1 cup water
2 tablespoons olive oil
1 garlic clove, minced
2 tablespoons minced onion
juice of 1/2 a lemon
1-2 tablespoons agave or honey (to taste)
salt, to taste
method:
In a high speed blender (we used a Vitamix), puree all ingredients together. Taste and adjust. If you want it more sweet, add more agave, more tart, add more lemon, more rich, add more olive oil. And, of course, add salt to taste.
In a high speed blender (we used a Vitamix), puree all ingredients together. Taste and adjust. If you want it more sweet, add more agave, more tart, add more lemon, more rich, add more olive oil. And, of course, add salt to taste.
Note, that the corn flavor will intensify if you let it sit for a bit. Store in the refrigerator until ready to use. This can be made up to 2 days in advance.
PASTA TOSS: (serves 4)
ingredients:
8 oz. fettuccine (or pasta of your choice – feel free to sub in whole grain or gluten free)
3/4 cup corn kernels (in addition to the corn that is in the sauce recipe above)
2 cups uncooked arugula or spinach
1/2 – 3/4 cup sweet corn cream sauce, from above (as much or little as you like)
1/2 cup (or more) of reserved pasta water
juice of 1/2 lemon (or more or less to taste)
salt, pepper, to taste
1/4 cup basil, chopped or torn
red pepper flakes (optional)
8 oz. fettuccine (or pasta of your choice – feel free to sub in whole grain or gluten free)
3/4 cup corn kernels (in addition to the corn that is in the sauce recipe above)
2 cups uncooked arugula or spinach
1/2 – 3/4 cup sweet corn cream sauce, from above (as much or little as you like)
1/2 cup (or more) of reserved pasta water
juice of 1/2 lemon (or more or less to taste)
salt, pepper, to taste
1/4 cup basil, chopped or torn
red pepper flakes (optional)
method:
Cook the pasta in salty water, until al dente.
Cook the pasta in salty water, until al dente.
In a large bowl* place the loose corn kernels and arugula. Scoop cooked pasta noodles on top along with some of the starchy pasta water. Spoon in the almond cream, a little at a time along with more pasta water, tossing as you go to wilt the arugula, and thin out the cream sauce. Continue adding sauce, salt, pepper, red pepper flakes, basil and another few squeezes of lemon… taste as you go. Use as much or little of the cream sauce as you like. This can be a very light dish, or a more rich one depending on what you’re in the mood for.
*note, if you made the sauce ahead of time and it is cold from the refrigerator, you might want to mix everything together in a large skillet (with a little bit of olive oil) over low heat instead of a bowl so your final dish is hot and not lukewarm.
Cacio e Pepe with fava beans and peas
- 1/2 pound English pea pods, shucked (about 2/3 cup peas)
- 1 1/4 pounds fava bean pods, shucked (about 1/2 cup peeled favas)
- 1/2 pound spaghetti
- 2 tablespoons unsalted butter
- 1/2 tablespoon very coarsely ground black pepper
- 1/3 cup shredded pecorino Romano, more for serving
- 1/2 cup grated Parmesan Coarse kosher sea salt, to taste
- Extra virgin olive oil, for serving
- Freshly snipped chives, preferably with blossoms, for garnish
PREPARATION
- 1.
- Bring a medium saucepot of salted water to a boil. Fill a medium bowl with water and ice and set a fine mesh strainer in the bowl. (Be sure to keep ice out of strainer.) Blanch peas for 30 seconds and use a slotted spoon to transfer peas to strainer in ice bath. Let sit for 5 minutes and pull up strainer to drain peas. Repeat process with fava beans, cooking for 1 minute. (You can use same pot of boiling water that you used for peas.) When fava beans have been blanched and cooled, slip off peels.
- 2.
- Bring a large pot of heavily salted water to a boil. Add pasta and cook until 1 minute shy of al dente. Drain, reserving 1/2 cup cooking water.
- 3.
- In a large skillet, melt 1 tablespoon butter. Add pepper and sauté for 1 minute, or until fragrant. Add 1/4 cup of the cooking water and the remaining butter to pan. Stir until butter is melted and sauce begins to thicken, about 30 seconds.
- 4.
- Add cooked pasta, pecorino and Parmesan and toss until cheese melts, about 30 seconds. Add peas and fava beans. Toss very well to coat, adding more pasta water if pan seems dry. Season with salt to taste. To serve, sprinkle each portion with more pecorino and drizzle with olive oil. Garnish with chives.
- YIELD
- 2 to 4 servings
Thursday, June 20, 2013
Tex Mex Egg Rolls
Tex-Mex Egg Rolls/Won Tons Ingredients:
1 lb. ground beef
1 small to med. chopped onion
1 chopped green pepper
1 — 15 oz. can refried beans
1 – 1 1/2 shredded cheddar cheese
2 Tbl. Ketchup
3 tsp. chili powder
1/2 tsp. ground cumin
1 pkg. egg roll skins or 1–2 packages of won ton wrappers
Directions:
For filling: In a large skillet cook ground beef, onion and green pepper till meat is brown and vegetables are tender. Drain off fat.Stir in beans, cheese, ketchup, chili powder and cumin into meat mixture; mix well.Generously dust waxed paper with cornstarch. Place an egg roll skin with one point toward you. Spoon a generous teaspoon of meat mixture onto center of skin. Moisten all 4 edges of the egg roll skin or won ton wrapper with water. Fold bottom point of skin over filling; tuck point under filling. Fold side corners over, forming an envelope shape. Roll up toward remaining corner; moisten point and press to seal. Place on cornstarch coated waxed paper.Repeat with remaining egg roll skins and filling. Fry, a few at a time, in hot oil (at 375degrees), deep enough to cover at least half way up the egg roll and fry 2 — 3 minutes per side, or until golden brown and crispy.
Tuesday, June 18, 2013
Fiocchetti with Pears and Parmesan Cheese
Serves 2 as a large entree, 4 as a first course
For the pasta (See Recipe Notes):
12 ounces (about 2 3/4 cups) all-purpose flour, plus extra for dusting
2 teaspoons kosher salt
4 large eggs
1 tablespoon olive oil
For the filling:
1 pear, peeled, cored, and cut into a small dice
8 ounces (1 cup) whole milk ricotta, at room temperature
4 ounces (1/2 cup) mascarpone, at room temperature
1/4 cup freshly grated Parmesan cheese
Kosher salt and white pepper, to taste
For the sauce:
1 tablespoon unsalted butter
2 tablespoons all-purpose flour
1/2 cup heavy cream, at room temperature
1 cup whole or 2% milk, at room temperature
1/4 cup freshly grated Parmesan cheese, plus additional for grating
Whole nutmeg, for grating
Kosher salt and white pepper, to taste
10-12 asparagus spears, blanched and cut into 3/4-inch pieces
For the pasta, combine the flour and salt in the bowl of a food processor fitted with a blade attachment and pulse a few times to mix. Add the eggs and olive oil through the feeding tube and process until the dough forms a smooth ball and there are no crumbs at the bottom of the bowl, about 1 minute.
Gather the dough into a ball, dusting with flour if it is sticky. Press the ball into a disc and cover tightly with plastic wrap. Allow the dough to rest at room temperature for a minimum of 30 minutes and up to 4 hours. (You can refrigerate the dough overnight and bring to room temperature before using. It will have a funny green tinge to it before you roll it out, but the end results will look perfectly normal.)
Lightly dust a rimmed baking sheet with flour. Roll out the pasta according to your machine's instructions. (Or check out Emma's helpful instructions here.) Whether you are rolling the dough out on a hand-crank machine or with a KitchenAid attachment, try to make each pasta sheet as wide as you can. Place pasta sheets on the baking sheet and dust with additional flour to keep from sticking.
Lightly dust a work surface with flour. Using the largest biscuit round you can find (I used a stainless steel prep bowl measuring 5-inches in diameter), cut out large discs from the dough. Place the cutouts on another lightly-floured rimmed baking sheet or large piece of parchment paper.
To make the filling, combine the pears, ricotta, mascarpone, and Parmesan together in a mixing bowl and season with salt and pepper. Place a heaping teaspoon of filling in the center of a pasta round. Gather all of the sides and gently pull up and together to form a "pouch." Pinch the dough together tightly at the neck and continue with remaining rounds.
To cook the pasta, bring a large pot of heavily salted water to a boil. In a medium skillet or sauté pan, melt the butter over medium-low to medium heat. Add the flour and stir for a minute or so to cook out the raw flour taste. Add the milk and cream, and whisk until thickened, 3 to 5 minutes. Turn heat to low. Stir in Parmesan and season with a pinch of fresh nutmeg, salt, and pepper.
Add pasta to the boiling water and cook for 2 minutes. Use a spider or slotted spoon to transfer the pouches to a wire cooling rack set over paper towels to drain for a minute or so. At this point, you can either gently toss the cooked pouches and asparagus directly in the sauce, or individually plate the pouches and asparagus followed by a drizzle of sauce. Garnish with additional grated Parmesan.
Recipe Notes
- For a quicker version of this recipe, you can substitute wonton wrappers and make these ravioli-style.
Monday, June 17, 2013
Avocado Pesto Gnocchi with Garlic
Serves 4-6
1 ripe avocado, pit removed and flesh scraped from the skin
3 bulbs of green garlic, with a bit of the green stalk (substitute 3 cloves of garlic if you can't find this)
1 cup fresh basil leaves (packed)
1/4 cup shaved parmesan, plus extra to serve
1/4 cup olive oil
1/4 cup sunflower seeds (roasted and salted), plus extra to serve
A pinch of coarse salt
2 (16-ounce) packages gnocchi
Blend the avocado, green garlic, basil, parmesan, olive oil, sunflower seeds, and salt in a blender until smooth.
Cook the gnocchi according to package instructions. Drain and combine the gnocchi with the pesto. Enjoy right away, garnished with sunflower seeds and parmesan shavings.
Recipe Notes
- The pesto recipe above makes enough for two 16oz packages of gnocchi. If you are just cooking one package, you may consider using half of the creamy pesto as a dip with crudite, or on crostini. The pesto is also great on pasta!
Corn and Black Bean Tostadas
Corn, Tomato and Black Bean Tostadas with Creamy Cilantro Dressing
Makes 2 servings
For the dressing:
1 cup cilantro leaves and stems, roughly chopped
1/2 cup Greek yogurt
1/2 teaspoon salt
1/2 teaspoon lime juice
Zest of 1 lime
2 tablespoons grapeseed or other neutral oil
1 cup cilantro leaves and stems, roughly chopped
1/2 cup Greek yogurt
1/2 teaspoon salt
1/2 teaspoon lime juice
Zest of 1 lime
2 tablespoons grapeseed or other neutral oil
For the tostadas:
1 cup cooked black beans, drained
2 ears corn, shucked
1 cup cherry tomatoes
4 corn 6" tortillas, plus more to test oil
Vegetable oil
Salt
1 cup cooked black beans, drained
2 ears corn, shucked
1 cup cherry tomatoes
4 corn 6" tortillas, plus more to test oil
Vegetable oil
Salt
In a small food processor, combine all the ingredients for the dressing except the grapeseed oil and process until the mixture is very smooth. Drizzle in the oil and process until it is fully incorporated.
In a small bowl, combine the beans with half the dressing and stir. Set the remaining dressing aside.
Using a sharp knife, cut the corn kernels from the cob. Halve the cherry tomatoes.
Fill a heavy-bottomed pot with a 1-inch layer of oil and heat on the stove over medium-high heat until very hot. To test, place a small piece of tortilla in the oil — if furious bubbles form around the edges and it floats to the top of the oil, the temperature is right. One at a time, fry the tortillas for 1-2 minutes, flipping halfway through. The tortilla will puff up, become crispy, and turn golden-brown as it fries. (For a flatter tostada shell, press down with a metal spatula as it cooks.) Remove to a paper-towel-lined plate and sprinkle with a little salt. Repeat with the remaining tortillas.
To assemble, place two fried tortillas on each plate. Layer on the beans, corn and tomatoes, dividing evenly between the four tortillas. Generously drizzle each tostada with more of the cilantro dressing and serve immediately.
Additional Notes:
• I use full-fat Greek yogurt for the dressing. Low- or non-fat will work as well, but taste before adding the lime juice, as it may be tart enough without it.
• If you don't want to bother with frying the tortillas, you can use store-bought tostada shells or serve with a handful of tortilla chips instead. Or simply warm the corn tortillas and serve the mixture as soft tacos.
• For a less messy tostada, use refried beans in place of the black beans.
• If you don't want to bother with frying the tortillas, you can use store-bought tostada shells or serve with a handful of tortilla chips instead. Or simply warm the corn tortillas and serve the mixture as soft tacos.
• For a less messy tostada, use refried beans in place of the black beans.
Southwestern Pizza with Black Beans and Corn
Southwestern Pizza with Black Beans and Corn
Makes 1 pizza
Makes 1 pizza
The CBC mixes cilantro into the sauce for this pizza instead of avocado. If you have some on hand and like cilantro, I recommend a few minced tablespoons with the sour cream.
1 1-lb ball store-bought or homemade pizza dough
1 16-oz can black beans, drained and rinsed
1 chile en adobo, minced (about 1 teaspoon), plus extra sauce
1/2 teaspoon chili
1/4 teaspoon cumin
1/4 teaspoon salt
1 tablespoon olive oil
1 small tomato, diced
1 small red onion, diced
1/2 cup frozen corn kernels (no need to thaw)
1/2 cup monterey jack cheese
1/2 cup cheddar cheese
1/2 avocado
2 tablespoons sour cream
1 tablespoon lime juice
1 16-oz can black beans, drained and rinsed
1 chile en adobo, minced (about 1 teaspoon), plus extra sauce
1/2 teaspoon chili
1/4 teaspoon cumin
1/4 teaspoon salt
1 tablespoon olive oil
1 small tomato, diced
1 small red onion, diced
1/2 cup frozen corn kernels (no need to thaw)
1/2 cup monterey jack cheese
1/2 cup cheddar cheese
1/2 avocado
2 tablespoons sour cream
1 tablespoon lime juice
Preheat your oven to 450° F. Place a pizza stone or baking sheet on the middle rack to pre-heat with the oven.
Place the pizza dough on a piece of parchment paper (the parchment makes the dough easier to work with and slide into the oven). Press or roll the pizza dough as thin as you like it. If the dough starts shrinking back on you, let it sit for a few minutes to relax the gluten and then continue rolling.
Place the black beans in a microwave-safe bowl and microwave them on HIGH for 30 seconds. Add the chile en adobo, chili, cumin, salt, and olive oil to the bowl and use the back of a fork to smash the beans into a thick paste. Taste and adjust the seasonings as you like.
Spread 1-2 tablespoons of the sauce from can of chiles en adobo onto the pizza in a very thin layer. (This stuff is spicy, so adjust to taste!) Spread the black beans on top, followed by the tomatoes, onions, and frozen corn. Slide this into the oven using a pizza peel (or remove the pre-heated baking sheet with oven mitts and slide the pizza on top).
Bake the pizza for 10 minutes or until edges of the pizza are just starting to turn golden. Remove the pizza, sprinkle the top with cheese, and bake for another 3-5 minutes until the cheese is completely melted and bubbly.
Smash the avocado with the sour cream, lime juice, and a pinch of salt in a bowl to make a thin paste. You can thin it further with more lime juice, if desired. Just before serving, top of the pizza with dollops of the avocado sauce and serve any leftover sauce alongside.
Slide the parchment out from under the pizza and cut into slices. Serve while still warm.
Gnocchi with Squash and Sweet Corn
Serves 2 to 4
1 (16 ounce) package vacuum-sealed gnocchi (from the dried pasta aisle)
4 tablespoons unsalted butter, divided
1 small zucchini, very thinly sliced
1 small yellow squash, very thinly sliced
1 cup sweet yellow corn kernels (from about two ears)
2 small cloves garlic, peeled and minced
Squeeze of lemon
2 ounces soft goat cheese
1 tablespoon finely chopped flat leaf parsley
Salt and pepper, to taste
4 tablespoons unsalted butter, divided
1 small zucchini, very thinly sliced
1 small yellow squash, very thinly sliced
1 cup sweet yellow corn kernels (from about two ears)
2 small cloves garlic, peeled and minced
Squeeze of lemon
2 ounces soft goat cheese
1 tablespoon finely chopped flat leaf parsley
Salt and pepper, to taste
Bring a pot of water to a boil. Add gnocchi and cook for 2 minutes. Drain and return to the pot. Toss warm gnocchi with 1 tablespoon butter and set aside.
Meanwhile, melt remaining 3 tablespoons of butter in a large, flat-sided sauté pan over medium heat. Cook the butter until it begins to bubble and turn light golden brown, about 3 minutes. Be careful not to let it burn. Add the zucchini, squash, corn, and garlic and sauté until warmed through, another 2 - 3 minutes.
Turn off heat and stir the cooked gnocchi into the vegetables. Add a generous squeeze of lemon juice, and salt and pepper to taste. Transfer to a serving bowl and top with small hunks of goat cheese and a sprinkling of chopped parsley.
Grilled Peppadews with Smoked Mozzarella
Serves 4 to 6 (can be easily doubled or tripled; allow 3 to 4 per person)
Neutral cooking oil, for the grill
24 Peppadew peppers
3 ounces smoked mozzarella or gouda cheese, cut into small cubes (See Notes)
Place a cast iron skillet directly on the grill grates, cover, and preheat on medium-high. (Alternately, heat a grill pan over the stovetop on medium-high heat.) Brush pan with cooking oil.
When the skillet is piping hot, use long kitchen tongs to add the stuffed peppers to the pan. Cook the peppadews, rolling and turning as needed, until the skin is charred and the cheese is melted, about 2 - 3 minutes. (If the cheese is coming out of the top, just use the tongs to gently "squeeze" it back in.)
Serve warm or at room temperature. To reheat, place in a 400°F oven until warmed through.
Recipe Notes
- Almost any type of cheese can be used. Mix room temperature goat cheese, Boursin, feta, or queso fresco with a tablespoon of olive oil and a pinch of salt and stuff into the peppadew.
Salmon and Rice Cakes
2 6-ounce cans boneless skinless pink salmon
1 cup cooked short-grain brown rice
1 large egg
2 tablespoons minced fresh cilantro
1 tablespoon minced shallots
1 tablespoon lime juice
1 teaspoon fish sauce
1 tablespoon grapeseed or canola oil
1 cup cooked short-grain brown rice
1 large egg
2 tablespoons minced fresh cilantro
1 tablespoon minced shallots
1 tablespoon lime juice
1 teaspoon fish sauce
1 tablespoon grapeseed or canola oil
Before cooking cakes, place a large cast iron or other oven-safe skillet in the oven. Preheat to 400°F.
Combine the salmon, rice, egg, cilantro, shallots, lime juice and fish sauce in a large mixing bowl and mix with a fork until thoroughly combined. Using your hands, shape and lightly squeeze the mixture into cakes about 2 1/2 inches in diameter and set aside on a plate. If you have time, cover and let rest in the refrigerator. (See note below.)
Remove the hot pan from the oven with oven mitts. Coat pan with oil and place cakes in pan. (Depending on the size of your pan, you may need to cook in batches.) Return to oven and cook 5-7 minutes, until lightly browned on one side. Flip and cook for another 5-7 minutes.
While the cakes are cooking, whisk together the mayonnaise and Sriracha in a small bowl. Dollop mayonnaise on top of cakes or serve on the side for dipping.
Additional Notes
- Refrigerating the cakes for at least 15 minutes or up to one day before cooking will help them hold their shape better. Otherwise, just handle them more carefully as you cook them.
- Short-grain brown rice has a sticky texture that helps hold the cakes together better than long-grain brown rice. (The cakes will still be delicious if made with long-grain brown rice, but they will fall apart a bit during cooking.)
- You can also cook the cakes in a skillet on the stove over medium heat until browned on both sides.
- Try cooking the cakes in coconut oil for another flavor variation.
Peanut Sesame Noodles
For peanut dressing
1/2 cup smooth peanut butter
1/4 cup soy sauce
1/3 cup warm water
1 tablespoon chopped peeled fresh ginger
1 medium garlic clove, chopped
2 tablespoons rice vinegar
1 1/2 tablespoons Asian toasted sesame oil
1 tablespoon honey
1 teaspoon dried hot red pepper flakes or a splash of the hot sauce or chili paste of your choice
1/2 cup smooth peanut butter
1/4 cup soy sauce
1/3 cup warm water
1 tablespoon chopped peeled fresh ginger
1 medium garlic clove, chopped
2 tablespoons rice vinegar
1 1/2 tablespoons Asian toasted sesame oil
1 tablespoon honey
1 teaspoon dried hot red pepper flakes or a splash of the hot sauce or chili paste of your choice
For noodles
3/4 lb dried soba nooodles (dried linguine fini or spaghetti will work in a pinch)
4 scallions, thinly sliced
1 red bell pepper, cut into 1/8-inch-thick strips
1 yellow bell pepper, cut into 1/8-inch-thick strips
Half a seedless cucumber, thinly sliced
1 cup firm or extra-firm tofu, cubed
3 tablespoons sesame seeds, toasted
3/4 lb dried soba nooodles (dried linguine fini or spaghetti will work in a pinch)
4 scallions, thinly sliced
1 red bell pepper, cut into 1/8-inch-thick strips
1 yellow bell pepper, cut into 1/8-inch-thick strips
Half a seedless cucumber, thinly sliced
1 cup firm or extra-firm tofu, cubed
3 tablespoons sesame seeds, toasted
Purée dressing ingredients in a blender until smooth, about 2 minutes, then transfer to a large bowl.
Cook pasta in a 6- to 8-quart pot of boiling salted water until tender. Drain in a colander, then rinse well under cold water.
Add pasta, scallions, bell peppers, cucumber and tofu to dressing, tossing to combine. Garnish with toasted sesame seeds and serve immediately.
Asparagus Chipotle Quesadillas
Ingredients
20 asparagus stalks, washed and trimmed by snapping off the bottoms where they snap off naturally
Olive oil
salt
1/2 cup mayonnaise
4 teaspoons finely chopped chipotle pepper with adobo sauce from the can – use a bit less if you or your guests are sensitive to spice
1 cup grated cheddar
4 8-inch flour tortillas or 8 smaller corn tortillas.
20 asparagus stalks, washed and trimmed by snapping off the bottoms where they snap off naturally
Olive oil
salt
1/2 cup mayonnaise
4 teaspoons finely chopped chipotle pepper with adobo sauce from the can – use a bit less if you or your guests are sensitive to spice
1 cup grated cheddar
4 8-inch flour tortillas or 8 smaller corn tortillas.
Preheat oven to 375°F. Toss the asparagus with about 2 tablespoons olive oil and several big pinches of salt.
In a small bowl, combine the mayo and the chipotle. Taste for spiciness, adding more adobo or mayo to suit your tastes.
For each quesadilla: Spread one half of each tortilla with chipotle mayo. Sprinkle the other half with cheese. Lay down the asparagus in the cheese – it’s fine if the tips stick out. Fold the chipotle half over the cheese-asparagus half and transfer each tortilla to a baking sheet brushed with oil. Brush the tops of the quesadillas with oil as well.
Bake for 15 minutes, until the tortillas are puffed and golden, the cheese is melted, and the asparagus has browned. Serve as soon as possible. (Though to be honest, these are also good room temp.)
Sweet Potato and Onion Frittata
Ingredients
1 large Vidalia onion
2 sprigs fresh rosemary
Olive oil
Salt
Freshly ground pepper
2 sweet potatoes
12 large eggs
freshly ground pepper
3 ounces sharp white cheddar – or your favorite melting cheese – grated
1 large Vidalia onion
2 sprigs fresh rosemary
Olive oil
Salt
Freshly ground pepper
2 sweet potatoes
12 large eggs
freshly ground pepper
3 ounces sharp white cheddar – or your favorite melting cheese – grated
First, make the caramelized onions. Film a heavy pan with olive oil and set over a medium flame. Add the onions and cook, stirring very infrequently, until they sizzle and being to soften. Turn the flame to low, add 1 sprig of rosemary, and allow the onions to slowly cook, caramelizing as they go. During this time, it is important to make sure the onions are spread as evenly as possible across the pan. Every 10 minutes or so, scrape the bottom and redistribute the onions so each gains the maximum amount of surface area. The intention is to slowly cook the onions so they sweeten in their own juices. If you stir too often, the onions will turn to mush. This process takes about 40 to 50 minutes. At the end, sprinkle the onions with salt and remove the rosemary sprig. If making ahead of time, cool to room temp then store in the fridge.
While the onions are cooking, roast the potatoes. Preheat the oven to 400°F. Peel the potatoes and trim the ends. Cut them in half lengthwise, then slice into half moons about 1/3-inch thick. Toss in a bowl with 2-3 teaspoons olive oil and a big pinch of salt, then arrange in a single layer on a parchment-lined baking sheet. Roast for 25-30 minutes, until they are easily pierced with a knife and just starting to brown. (For sweet potato fries, I usually roast longer, but you don’t want the potatoes to fall apart in the frittata.) If making in advance, cool to room temp, then store in the fridge.
When ready to make the frittata, preheat the oven to 400°F.
In a mixing bowl, beat the eggs with a big pinch of salt and lots of freshly ground pepper. If you aren’t squeamish about raw eggs, taste for salt, adding more as needed.
Put the caramelized onions in a heavy, oven-safe, 10-inch frying pan. You can use nonstick but you don’t have to. Cook over medium-high heat until the onions warm up. Add the sweet potato slices, and cook, tossing occasionally, just to warm up the potatoes, but be careful not to break them up. Pour in the eggs, and gently lift the potatoes and onions to allow the eggs to get to the bottom of the pan. Let them set for about 1 minute. Now, using a silicone spatula, draw in from the outside of the pan to the center, lifting the cooked egg and letting the liquid egg get to the bottom of the pan to set. Repeat this, drawing in from different sides of the pan, until the frittata is almost completely set. You’ll see just a little liquid left on the top.
Sprinkle on the melted cheese, then place the frying pan in the oven. Cook for 12 to 15 minutes, until the eggs are set, the cheese is melted, and the frittata has puffed up.
Chop the leaves from the second rosemary sprig finely, then sprinkle on top of the frittata. Let rest 15 minutes, then cut into 6 wedges and serve.
Roasted Shrimp Tacos with Mango Avocado Salsa
For the salsa:
1 ripe mango
1 ripe avocado
1-2 jalapeños, depending on how spicy you like your salsa
1 lime
Salt and pepper
1 ripe mango
1 ripe avocado
1-2 jalapeños, depending on how spicy you like your salsa
1 lime
Salt and pepper
For the shrimp:
1 pound medium-sized (17-21 count) shrimp, peeled and deveined, tails removed
1 tablespoon extra-virgin olive oil
Salt and pepper
1 pound medium-sized (17-21 count) shrimp, peeled and deveined, tails removed
1 tablespoon extra-virgin olive oil
Salt and pepper
To serve:
6-inch corn or flour tortillas
Cotija cheese, crumbled
Extra lime wedges
Chopped cilantro
Hot sauce
6-inch corn or flour tortillas
Cotija cheese, crumbled
Extra lime wedges
Chopped cilantro
Hot sauce
To prepare the salsa, dice the mango and the avocado, and mix together in a bowl. (For further instructions: How to Dice a Mango) If your mango is very ripe, it may break down as you stir it; this is fine.
Trim the tops off the jalapeños and then slice them down their length. Scoop out and discard the seeds and white pith. Cut the jalapeños cross-wise into very thin slices. Combine the jalapeños with the mangos and avocados.
Squeeze the lime juice over the salsa and sprinkle with salt and pepper. Give it a taste and adjust seasonings as desired. Set the salsa aside until serving.
To prepare the shrimp, heat the oven to 400°F with a rack positioned in the middle of the oven. Toss the shrimp with the olive oil and sprinkle with salt and pepper. Lay the shrimp on a baking sheet in a single layer. Roast for 6-8 minutes, until the shrimp are pink and cooked through.
While the shrimp are roasting, arrange an area for assembling the tacos. Wrap the tortillas in foil and let them heat in the oven for a few minutes in the oven alongside the shrimp. Set out bowls of salsa, crumbled cotija cheese, lime wedges, and chopped cilantro alongside the hot sauces. When the shrimp have finished roasting, transfer them to a serving platter. Assemble and eat the tacos while the shrimp is still warm from the oven.
Cuban Black Bean Salad
1 cup Corn
1 cup cherry tomatoes- quartered or halved
(1) 15oz can of black beans , drained & rinsed
3 tbsp chopped /torn herbs - I used oregano, chives, winter or summer savory
3/4 cup chopped colored pepper
2 tbsp red onion, diced
2-3 tsp cumin
2 tbsp honey or agave (if using agave start with 1 tbsp)
(2) limes juiced
2 tbsp salt to taste
assembly:
In a medium bowl add all ingredients except salt and toss until well combine ensuring all ingredients are well mixed - salt to taste.
Serve immediately or make up to 2 days in advance.
Stores well up to 4 days- the flavors are even better the next day.
Spicy Buffalo Cauliflower
Ingredients
- 1 head cauliflower
- For the batter:
- Dash of Frank’s Original Hot Sauce, or whatever kind you like
- ½ c. white rice flour
- ½ c. water
- Pinch salt
- For the Buffalo sauce:
- ¼ c. Frank’s Hot Sauce
- ¼ c. oil, canola oil works best
- Pinch salt
Instructions
- Preheat oven to 450 degrees. Mix together the batter ingredients in a small bowl. Dip the cauliflower in the batter until coated evenly then place on greased baking sheet. Bake for about 15 minutes or until the batter hardens.
- Mix together sauce ingredients in a small bowl. Once the cauliflower are done baking, brush them with the hot sauce mixture and bake again for a few more minutes, until cauliflower is crispy.
- Remove from oven. You may want to add a bit more buffalo sauce to taste.
- Enjoy!
Bowties with sugar snap peas, ricotta and lemon
Bowties with Sugar Snaps, Ricotta and Lemon
As sugar snap season comes and goes all to quickly for my addicted tastes, consider this a template for any green vegetable — segments of asparagus, green beans, snow pea pods, or whole sweet peas — that you think might enjoy some lemon/ricotta/parmesan/salt/pepper treatment. Most of these other vegetables will benefit from 2 to 3 minutes boiling time, so add them earlier in the pasta cooking process.
For a more wintery riff on a lazy weeknight it’s-not-unhealthy-because-it’s-got-lotsa-green-stuff-in-it vegetable pasta dish, there’s this garlic-punched favorite.
Serves 4 to 6 (main course-style), up to 8 as a first course
Salt for pasta water
1 pound sugar snaps
1 pound dried pasta bowties
1/2 cup (about 1 ounce) finely grated pecorino romano or parmesan cheese
Glug, then drizzle, of olive oil
Coarse or fine sea salt for sprinkling
Ground black pepper or red pepper flakes
Juice of 1 lemon, plus more to taste
Few leaves of mint, slivered
1 cup ricotta; use fresh if you can find or have motivation to make it
1 pound sugar snaps
1 pound dried pasta bowties
1/2 cup (about 1 ounce) finely grated pecorino romano or parmesan cheese
Glug, then drizzle, of olive oil
Coarse or fine sea salt for sprinkling
Ground black pepper or red pepper flakes
Juice of 1 lemon, plus more to taste
Few leaves of mint, slivered
1 cup ricotta; use fresh if you can find or have motivation to make it
Bring a large pot of well-salted water to boil. While waiting, string sugar snaps and cut into 1/2-inch segments. Cook bowties for two minutes less than the suggested cooking time on the package, then add sugar snaps to pasta. Cook for one minute more. Reserve one cup pasta cooking water, then drain sugar snaps and bowties. Add them back to the empty pot with 1/2 cup pasta cooking water, grated cheese, a glug of olive oil, salt and freshly ground black pepper. Cook on high for one minute, tossing constantly. Add a splash more cooking water if pasta looks too dry. Turn heat off, dollop ricotta all over in large spoonfuls and, without stirring, tip pasta mixture into a wide serving bowl. (I do this because I love the idea of finding slightly unmixed pockets of ricotta.) Drizzle pasta with a small amount of olive oil, then squeeze lemon juice over the whole dish, sprinkle with mint, and finish with an extra sprinkling of parmesan. Serve quickly; eat happily.
(Lemon juice, rather rudely, discolors green vegetables so be sure to add this only right before serving, and when it will be eaten before anyone will care.)
Thursday, June 13, 2013
Parmesan Squash Noodles
- 1 medium yellow squash or zucchini
- 1 tablespoon butter
- Dash garlic powder
- Dash onion powder
- 2 tablespoons Parmesan cheese
- Slice squash into juliennes or use your julienne peeler.
- Sauté in skillet with butter just until tender with garlic and onion powder.
- Stir in Parmesan.
- Serve.
Tuesday, June 11, 2013
Pea Dumplings
2 cups (about 10 ounces) cups peas (freshly shelled or frozen)
2/3 cup ricotta cheese
2 tablespoons olive oil
scant 1/2 tea spoon fine grain sea salt
1 small shallot, minced
1/3 cup grated Parmesan
zest of one large lemonspecial equipment: bamboo steamer (or see head notes for alternative cooking method)
Bring a medium saucepan of water to a boil. Salt the water (as you would pasta water) and add the peas. Cook until bright green in color and puffy, about a minute if the peas were frozen, less if you started with fresh ones.
Drain the peas and run under cold water for one minute to stop the cooking.
Drain the peas and run under cold water for one minute to stop the cooking.
With a food processor (or hand blender) blend the peas, ricotta cheese, olive oil, and salt into a puree. I like a bit of texture, so I don't go too far. Return the mixture to a big bowl and stir in the shallots, Parmesan, and lemon zest. Taste. Add more salt if needed.
Fill the dumplings using an assembly line technique - a dozen at a time (for the most part following the instructions on the wrapper packaging). Place twelve wrappers out on the counter, drop a very scant teaspoon of filling onto each wrapper, rub the perimeter of each wrapper with a wet finger seal, fold (most packages have diagrams), and set aside on a plate. Do the next dozen and repeat until all the filling is used up.
Set up your steamer, rub each dumpling with a bit of olive oil, arrange the dumplings in a single layer (being careful not to overlap), and steam for about three minutes - until the dumplings are tender and transluscent. Sprinkle with a touch of salt and enjoy.
Makes about 4 dozen dumplings.
Pea and Lima Bean Salad
1 lb frozen peas
1/2 lb frozen lima beans
1 large shallot, finely chopped
juice of 1 lemon
1 bunch fresh cilantro
1 bunch fresh dill (exchange either of the herbs with a combination of fresh mint or parsley)
2-3 tablespoons olive oil
salt and pepper to taste
1/2 lb frozen lima beans
1 large shallot, finely chopped
juice of 1 lemon
1 bunch fresh cilantro
1 bunch fresh dill (exchange either of the herbs with a combination of fresh mint or parsley)
2-3 tablespoons olive oil
salt and pepper to taste
Fill a medium saucepan and bring to a boil with a few generous pinches of salt. Drop in the lima beans and let cook 1 minute (because they’re bigger than the peas). Drop in the peas and cook, stirring to loosen everything up, for another 2 minutes. (Don’t overcook or your peas will get wrinkly and waterlogged, and the beans will fall apart!) Drain and run under cold water (or transfer to an ice bath) immediately. Let dry by shaking them in a colander every few minutes for at least 15-20.
Finely chop the herbs (or pile them into a food processor and gently pulse just a few times, stopping to scrape down the sides in between). Stir together all the ingredients, and season with salt and pepper to taste. Serve immediately or chill up to 2 days before serving.
Strawberry Quinoa Salad
1 cup quinoa, rinsed
1 1/4 cups water
1/4 cup olive oil
3 tablespoons white balsamic vinegar {or champagne vinegar}
Juice of 1/2 a lemon
2 tablespoons fresh parsley, finely chopped
2 tablespoons fresh mint, finely chopped
Scant 1/2 teaspoon salt
Pepper to taste
1 cucumber, peeled, seeded, and diced
6-7 strawberries, hulled and sliced
1/4 cup slivered or sliced almonds, toasted {or regular almonds, chopped}, plus extra for garnish
3 scallions, finely sliced
1/4-1/3 cup reduced fat crumbled feta cheese
1. Make Quinoa: In a medium pot, combine quinoa and 1 1/4 cups water. Bring to a boil over high heat, then reduce to medium-low heat and cover. Simmer until most of the water is absorbed, 8-10 minutes. Stir once, then reduce heat to low and allow to sit and steam {covered} for about 6-8 minutes more. Fluff with a fork and allow to cool. {You can speed this up by spreading it out on a cookie sheet.}
2. Meanwhile, whisk together olive oil, white balsamic, lemon juice, parsley, mint, salt, and pepper in a large bowl.
3. Transfer cooled quinoa into bowl with whisked mixture. Add cucumber, strawberries, almonds, scallions, and feta. Gently toss to combine and coat the entire mixture with vinaigrette at the bottom of the bowl.
4. Garnish with extra toasted almonds if desired. Enjoy at room temperature or as a cold salad. Both are equally delicious!
1 1/4 cups water
1/4 cup olive oil
3 tablespoons white balsamic vinegar {or champagne vinegar}
Juice of 1/2 a lemon
2 tablespoons fresh parsley, finely chopped
2 tablespoons fresh mint, finely chopped
Scant 1/2 teaspoon salt
Pepper to taste
1 cucumber, peeled, seeded, and diced
6-7 strawberries, hulled and sliced
1/4 cup slivered or sliced almonds, toasted {or regular almonds, chopped}, plus extra for garnish
3 scallions, finely sliced
1/4-1/3 cup reduced fat crumbled feta cheese
1. Make Quinoa: In a medium pot, combine quinoa and 1 1/4 cups water. Bring to a boil over high heat, then reduce to medium-low heat and cover. Simmer until most of the water is absorbed, 8-10 minutes. Stir once, then reduce heat to low and allow to sit and steam {covered} for about 6-8 minutes more. Fluff with a fork and allow to cool. {You can speed this up by spreading it out on a cookie sheet.}
2. Meanwhile, whisk together olive oil, white balsamic, lemon juice, parsley, mint, salt, and pepper in a large bowl.
3. Transfer cooled quinoa into bowl with whisked mixture. Add cucumber, strawberries, almonds, scallions, and feta. Gently toss to combine and coat the entire mixture with vinaigrette at the bottom of the bowl.
4. Garnish with extra toasted almonds if desired. Enjoy at room temperature or as a cold salad. Both are equally delicious!
