Monday, June 12, 2017

Cilantro Lime Rice

Ingredients:

  • 2 Tbsp olive oil
  • 1 1/2 cups basmati long grain white rice
  • 1 clove garlic, minced
  • 2 1/4 cup water
  • 1 teaspoon salt
  • Zest of one lime
  • 3 Tbsp lime juice
  • 1 cup lightly packed chopped cilantro, leaves and tender stems

Instructions:

  • Brown the rice: Heat the olive oil in a medium saucepan on medium high heat. Add the raw rice and stir to coat with the olive oil. Cook, stirring occasionally, until the rice has started to brown.
  • Add the garlic and cook a minute more.
  • Add water, salt, zest, then simmer: Add water, salt, and lime zest to the rice. Bring to a rolling boil, then cover and lower the heat to low to maintain a very low simmer.
  • Cook undisturbed for 15 minutes (check your rice package instructions), then remove from heat and let sit for 10 minutes.
  • Fluff the rice with a fork.
  • Stir in lime juice and cilantro: Transfer the rice to a serving bowl. Pour lime juice over the rice and toss with chopped cilantro.
  • Serve with chicken, steak, shrimp, Mexican or Asian food.

Sesame Kale Noodle Salad

Ingredients:

  • 1/4 avocado
  • 1 tablespoon white miso paste
  • 1/2 garlic clove
  • 2 teaspoons lemon juice
  • 1/2 teaspoon olive oil
  • 1/4 teaspoon kosher salt
  • 1 1/2 cups stemmed, chopped kale
  • 1 cup cooked buckwheat noodles
  • 1/2 cup cooked, shelled edamame
  • 1teaspoon sesame seeds

Instructions:

  • In a blender, puree 1/4 avocado, 1 tbsp white miso paste, 1/2 garlic clove, 2 tsp lemon juice, 1/2 tsp olive oil, 1/4 tsp kosher salt and 1/3 cup warm water; toss with 1 1/2 cups stemmed, chopped kale, 1 cup cooked buckwheat noodles and 1/2 cup cooked, shelled edamame. Serve topped with 1 tsp sesame seeds.

Shrimp Lettuce Wraps with Peanut Dipping Sauce​

Ingredients

  • 1 head of Lettuce.
  • 1 lb med/large Shrimp, peeled and deveined
  • Salt and Pepper
  • 1 Tbsp olive oil
  • 1 Avocado, sliced into strips
  • 1/2 Cucumber, sliced into strips
  • 1/2 bunch Cilantro
  • 1 medium Carrot, cut into matchsticks
Peanut Dipping Sauce:
  • 3/4 cup Newman’s Own Low Fat Sesame Ginger dressing (P.S. this dressing contains wheat so if you’re gluten free, try: Braggs ginger sesame)
  • 2 Tbsp creamy peanut butter (microwave 30 sec if peanut butter refrigerated)

Instructions

  • Rinse and pat dry your shrimp. Sprinkle shrimp with salt and pepper. Add 1 Tbsp olive oil to a large hot non-stick skillet. Once oil is hot, add shrimp and saute on med/high heat 2 min per side or until cooked through. Don't overcook them or they will turn rubbery.
  • Cut your cucumber and carrot into thin matchsticks. Slice your avocado into strips. You should find a prettier avocado though; one that doesn't look as sickly as mine.
  • Make your dressing by whisking together the ¾ cup sesame ginger dressing with the 2 Tbsp peanut butter. If you have a tightly sealed tupperware, you can put it int there and shake 'er up until it's nice and smooth. This sauce is so so tasty and way too easy!
  • Assemble your lettuce wraps with a lettuce leaf, several strips of carrot and cucumber, a decent slice of avocado, 2 shrimps and a couple good sized sprigs of cilantro. Don't skip on the cilantro. At least give it a whirl. It totally reminds me of spring rolls and makes the entire spring roll dangerously enticing. Then drizzle the top with the peanut dipping sauce. Yum.

Mustard Green and Sweet Onion Frittata

Ingredients:

  • 3 tablespoons extra-virgin olive oil
  • 1 large sweet onion, diced
  • 1 1/2 pounds mustard greens, stems discarded and leaves coarsely chopped
  • 16 large eggs, beaten
  • Kosher salt and freshly ground pepper
  • 1/3 cup grated Parmigiano-Reggiano

Instructions:

  • Preheat the oven to 350. In a large ovenproof nonstick skillet, heat 1 tablespoon of the oil. Add the onion and cook over moderately high heat until golden brown, 10 minutes. Add the greens and cook until wilted.
  • Season the eggs with salt and pepper and whisk in the remaining 2 tablespoons of oil. Pour the eggs into the skillet and cook over moderate heat until the bottom and sides begin to set. Lift the sides of the frittata to allow the uncooked eggs to seep under. Continue cooking until the bottom is set and the top is still runny, 3 minutes. Sprinkle the Parmigiano-Reggiano on top.
  • Transfer the skillet to the oven and bake for about 8 minutes, until the center of the frittata is set. Slide the frittata onto a cutting board. Cut into 1 1/2-inch squares and serve hot, warm or at room temperature.

Pink Lemonade Lavender Thyme Sorbet

Ingredients:

  • 4 cups naturally-flavored Pink Lemonade (non-sparkling)
  • ½ cup granulated Sugar
  • 6 small sprigs of fresh Thyme
  • 1 teaspoon of dried (culinary) Lavender
  • 2 tablespoons Citronage (or equivalent orange liqueur), optional
  • Suggested garnish: edible flowers

Instructions:

  • Combine the lemonade, thyme, lavender and sugar in a heavy small pan. Bring to a light simmer, stirring to dissolve the sugar. Allow to simmer for 2-3 minutes. Turn off heat, allow to cool for 5 minutes, cover and refrigerate until chilled or overnight.
  • Strain mixture (discarding the thyme and lavender), stir in the Citronage if using and process in an ice cream maker until frozen. Place in a sealed container in the freezer until fully set or overnight. Garnish if desired and serve!
  • Note: if you do not own an ice cream maker, you can freeze the sorbet according to the non-machine method used for Plum Rosemary-Gin Sorbet

White Bean and Garlic Scapes Dip

Ingredients

  • 1 (15.5 oz) can Cannellini beans, rinsed and drained
  • 1/3 cup sliced garlic scapes (from about 3-4 scapes)
  • 1 tablespoon freshly squeezed lemon juice
  • ½ teaspoon salt
  • 1/8 teaspoon freshly ground pepper
  • ¼ cup extra virgin olive oil
  • additional lemon juice, salt and freshly ground pepper, to taste (optional)
  • additional sliced garlic scapes for serving (optional)

Instructions

  • Add white beans, garlic scapes, lemon juice, salt and pepper to the bowl of a food processor. Process to combine.
  • With motor running, slowly add in olive oil. Continue to process until combined and mixture has the texture of a rough puree (similar to hummus).
  • Season with additional lemon juice, salt and freshly ground pepper to taste, blending to combine.
  • Spoon dip into a serving bowl or plate, top with a drizzle of extra virgin olive oil and additional sliced garlic scapes, if desired.

Notes

  • This dip is wonderful served with toasted flatbread triangles and assorted crudité.
  • The garlic flavor really comes through in this dip, if you prefer a less strong garlic flavor, start with 1 garlic scape, taste and then add more if desired.

Kohlrabi and Carrot Slaw

Ingredients:

  • 1 large kohlrabi, peeled, stems trimmed off, grated
  • 1/4 head purple cabbage, shredded
  • 2 medium carrots, peeled and grated
  • 1/2 red onion, grated
  • 4 tablespoon chopped cilantro
  • 1/4 cup golden raisins (optional)
  • 1/4 cup mayonnaise 
  • 1 tablespoon cider vinegar
  • 1 tablespoon sugar
  • 1 teaspoon salt

Instructions:

  • Combine the kohlrabi, cabbage, carrots, onion, cilantro, and raisins (if using) in a large bowl. In a smaller bowl, whisk together the mayonnaise, cider vinegar, sugar, and salt. Pour the dressing over the slaw, and mix until fully coated. Chill for several hours before serving.

Heart Beet Pancakes

Ingredients:

  • 1 cup mashed beets (2 large roasted beets)
  • 2 cups milk
  • 2 large eggs, beaten
  • 4 tablespoons butter, melted
  • 1 tablespoon vanilla extract
  • 2 cups all purpose flour
  • 1 1/2 tablespoons baking powder
  • 2 tablespoons cocoa powder
  • 2 tablespoons brown sugar
  • 1/2 teaspoon kosher salt
  • butter for cooking

Instructions:

  • To roast the beets, removed the stems and wrap in aluminum foil. Cook in 350 degree F oven for one hour or until very soft to the touch. Once cool enough to handle, remove skin.
  • Process peeled and roasted beet with milk in a blender until smooth. Add in eggs, melted butter, and vanilla and process on low until well combined.
  • In a medium sized bowl, thoroughly combine flour, baking powder, cocoa powder, brown sugar, and salt.
  • Pour in the wet ingredients and stir to combine. Do not over stir and like with any pancakes, a few small lumps are fine.
  • Heat griddle over low heat and grease with butter. If using heart pancake molds, use a silicon brush to grease inside edge of mold. Cook until pancake starts to set, 5-10 minutes, then flip and allow to finish cooking, another 2-3 minutes.
  • Serve with a pad of butter and real maple syrup.

Sautéed Escarole with Garlic and Parmesan Cheese

Ingredients

  • 8 cups roughly chopped escarole (2 small heads)
  • 2 Tbsp extra virgin olive oil
  • 4 cloves garlic, slivered
  • 1/4 to 1/2 tsp mild red pepper flakes, to taste
  • 1/4 tsp kosher salt
  • 1/4 tsp fresh black pepper
  • 1/4 cup grated Parmigiano-Reggiano cheese, or more to taste

Instructions

  • Wash the escarole in a bowl of cold water, and spin dry in a salad spinner, leaving a little bit of water on the greens.
  • In a very large frying pan, heat the oil over medium-low heat. Sauté the garlic for 30 seconds, to infuse the oil.
  • Add the escarole, in batches if necessary, stirring gently until the hot oil begins to wilt the greens. When all of the escarole is in the pan, toss in the red pepper flakes, salt and pepper.
  • Cover the pot, reduce heat to low, and cook for 5 minutes, until the greens are wilted and soft.
  • Transfer the escarole to a serving dish, and top immediately with grated cheese.
  • Serve hot.

Monday, May 22, 2017

Grilled Yellow Squash and Zucchini Pasta Salad

Ingredients:

  • 16 ounces farfalle (bowtie) pasta
  • 1 pound yellow summer (crookneck) squash, cut into 1-in. chunks
  • 1 pound zucchini, halved lengthwise and cut into 1-in. chunks
  • 1/2 cup olive oil, divided
  • Salt
  • 2 tablespoons Champagne vinegar
  • About 1/2 tsp. freshly ground black pepper
  • 2 tablespoons chopped fresh oregano
  • 1/4 to 1/2 cup toasted pine nuts
  • 1/4 cup chopped pitted kalamata olives

Instructions:

  • Cook pasta in a large pot of boiling salted water until tender to the bite, 9 to 12 minutes or according to package directions. Drain and rinse thoroughly under cold water until completely cool (see Notes).
  • Prepare a gas or charcoal grill for medium heat (you can hold your hand 5 in. above cooking grate only 5 to 7 seconds). Thread squash and zucchini chunks onto 10- to 12-in. metal skewers and place on a baking sheet. Brush vegetables with 1/4 to 1/3 cup olive oil on all sides and sprinkle with salt to taste. Transfer to grill and cook 10 to 15 minutes, turning occasionally, or until vegetables are very tender.
  • Meanwhile, whisk together remaining olive oil, the vinegar, and 1/2 tsp. pepper in a small bowl.
  • With a fork, push vegetables off skewers back onto baking sheet and toss them in oil left there. In a large bowl, toss together pasta, vegetables, oregano, pine nuts, and olives. Add dressing and salt and pepper to taste; toss. Serve warm or cold.

Brown Rice Congee with Shiitake Mushrooms and Greens

Ingredients:

  • 1 teaspoon vegetable oil

  • 2 garlic cloves, thinly sliced
  • 1-inch piece ginger, thinly sliced
  • 1 cup sliced fresh shiitake mushrooms (if substituting dried, pre-soak in hot water for 20 minutes)
  • 1 cup long-grain brown rice, rinsed and drained
  • 9 cups water or vegetable stock
  • 4 ounces greens, thinly sliced (can use Chinese broccoli, broccoli raab, broccolini, bok choy, mustard greens, kale, etc.) 
  • Salt or soy sauce
  • White or black pepper
Garnishes and condiments (choose some or all):
  • Thinly sliced scallions
  • Fried shallots
  • Chopped fresh cilantro 
  • Roasted or fried peanuts
  • Toasted sesame seeds
  • Boiled egg or century egg
  • Pickled mustard greens or Chinese cabbage 
  • Soy sauce, sesame oil, fish sauce, chile paste

Instructions:

  • Heat the oil in a large, heavy pot over medium heat. Sauté the garlic, ginger, and mushrooms until the mushrooms are softened.
  • Add the rice and water or stock and bring to a boil. Reduce to a simmer and cook, stirring occasionally to prevent the rice from sticking to the bottom. After 1 hour, stir in the greens.
  • Continue simmering for another 30 minutes or so until it reaches the consistency of porridge. Cook to your own preference; some people prefer it more soupy, others more thick. If a thinner consistency is desired, you can add more boiling water or stock during cooking.
  • Season to taste with salt or soy sauce and pepper. Serve hot with the garnishes and condiments of your choice.
  • Congee may be refrigerated for a few days, but the consistency will become thicker. Add more water or stock when reheating.

GRILLED GREENS AND LEEK TOPS WITH CHILE-GARLIC SAUCE

Ingredients

  • 1 red bell pepper, halved lengthwise
  • 1 Fresno chile, halved lengthwise
  • 6 garlic cloves, unpeeled
  • 1⁄4 cup olive oil
  • Kosher salt and freshly ground black pepper
  • 1 tsp. honey
  • 6 large leeks
  • 1 bunch collard greens (12 oz.), stems removed and leaves torn into large pieces

Instructions

  • Heat the oven to 400°. On a foil-lined baking sheet, toss the bell pepper and chile halves the garlic and 2 tablespoons of the olive oil. Season with salt and pepper, and bake until the chile and garlic are tender, 15 to 20 minutes. Using tongs, transfer the chile halves and garlic to a work surface. Flip the pepper halves and continue baking until tender, about 20 minutes. Transfer the peppers to a work surface and reserve the cooking oil; you should have about 1 tablespoon. Peel the peppers, chiles, and garlic, and purée in a blender with the reserved cooking oil, 1 tablespoon olive oil, and the honey. Scrape the chile-garlic sauce into a bowl and season with salt and pepper.
  • Light a grill. Trim the leeks, reserving only the dark green tops and light green outer leaves. In a large bowl, toss the leeks with the collard greens and remaining 1 tablespoon olive oil, and season with salt and pepper. Arrange the leeks and collard greens on the grill and cook, turning once, until lightly charred, 8 to 10 minutes.
  • Turn the heat off on half the grill or remove the grill grate and rake the coals to one side. Pile the leeks and collard greens on the indirect side of the grill and close the lid. Let the greens steam until very tender, about 15 minutes. Spread the chile-garlic sauce on a large platter and then pile the greens on top.