Posts filed under 'Recipes'
We’ve been having this often around here and I wanted to post the recipe for my database.
2 c. cooked rice
2 cans red beans
1 small can fire-roasted green chiles
2 T. vegetable “Better than Bouillon” (mixed with 1 c. water)
2 T. butter
small onion, diced
1 large red pepper, diced
1 T. smoky paprika
1/2 t. cayenne
1/2 t. cumin
salt and pepper to taste
Melt butter in a saucepan and add onion. Saute on medium heat for 7 minutes, until the onions are translucent and slightly browned. Add in chiles and red pepper and cook for a couple minutes. Mix in the bouillon and spices and let simmer for a couple of minutes. Stir in the rice and let the mixture simmer for 5 minutes. Gently fold in beans.
November 27th, 2009
I had this yummy dish at a local restaurant, but it’s not hard to make. It’s simple, healthy, and delicious.
Serves 4
4 servings fresh linguine or pappardelle pasta
1/2 head savoy cabbage, cut in thin ribbons
1 1/2 c. yellowfoot mushrooms (chanterelles), washed
1/2 c. golden raisins
1/4 c. pine nuts, toasted
8 tbsp. chevre, room temperature
2 tbsp olive oil
1/4 c. vegetable broth
salt and pepper to taste
Preheat oven to 250. Place the pine nuts on a rimmed baking sheet, toss with 1/4 tsp. salt, and bake for 7 minutes.
Prepare pasta per package instructions.
Meanwhile, in a saute pan with olive oil and broth on medium heat, add in cut cabbage. Cook until cabbage softens, but does not brown, about 10 minutes (reduce to medium-low heat if it starts to brown). Add in raisins and mushrooms and continue cooking on medium heat about 5 minutes. Toss with the pasta and pine nuts, and add salt and pepper to taste. Drizzle olive oil on top, if mixture does not provide enough liquid to toss easily.
Plate and serve with 2 tbsp. room temperature chevre on top.
April 7th, 2008
Joanie’s Curried “Chicken” Salad
2 T. pineapple juice
2/3 c. mayonnaise
1 T. dijon
3/4 t. curry
1/8 t. salt
1 sm can chunk pineapple
4 c. room-temperature fake chicken or smokes tofu, cubed
2 T. thin sliced green onion
1/3 c. slivered toasted almonds
1/3 c. raisins
Mix first five ingredients in a medium bowl until combined. Add remaining ingredients. Refrigerate for at least an hour. Serve with challah raisin bread.
March 28th, 2008
Adapted from a Real Simple recipe
3 c. vegetable stock
10 pieces veggie bacon
1 c. cream
20 oz. frozen corn
1/2 tsp. smoky paprika
1/4 tsp. red pepper flakes
1 small, sweet onion, diced
2 tbsp. butter
In a large pan, saute the diced onions in the butter for about 5 minutes, until translucent. Add the paprika and pepper flakes, and saute for another 2 minutes. Add in the corn, cream, and stock, and bring to a boil. Boil for 2 minutes, and then reduce heat to medium low. Add salt and pepper to taste, and cook for another 15 minutes. As an optional step, before cooking for another 15 minutes, take half of the mixture and puree it in a blender. Return the pureed soup to the pot and then cook for the remaining 15 minutes.
Serve with large chunks of sourdough bread and an arugula salad.
March 28th, 2008
This is a delicious recipe I made up after tasting a pizza at Serious Pie. It’s super simple and will wow all your friends.
1 pizza dough
1 tbsp good olive oil
2 c. shredded Italian truffle cheese (I found it at Trader Joe’s)
1.5 c. thinly sliced mushrooms (use at least two varieties from the following list: chanterelle, shitake, morel porcini, oyster)
sea salt (preferably fumee de sel or fleur de sel)
Roll pizza dough in cornmeal and flatten to fit on a pizza stone, or baking sheet. Drizzle with olive oil and spread to coat the dough. Sprinkle cheese evenly over the top, followed by the mushrooms. Bake at 450 for 8 to 10 minutes, or following the instructions on the dough if purchased. Remove and top with sea salt, to taste.
Serve with a large salad.
Yumm!
March 26th, 2008
Serves 4
Total Cooking Time: 15 minutes
Broth:
5 c. vegetable broth
1/2 c. water
1/4 c. soy sauce
1/2 c. mirin
1 tbsp. sugar
4 two-inch long slices of ginger
1 small onion, sliced
Toppings:
1/2 package bean thread noodles
8 button mushrooms, thinly sliced
1 red pepper, thinly sliced
1/2 c. cubed extra firm tofu
1 c. cubed fake chicken
Place noodles in a large mixing bowl. Fill two inches above noodles with almost boiling water, gently stir, and let sit for 5 minutes. Drain and rinse noodles.
While noodles are cooking, place all ingredients for broth in a large pot. Bring to a boil and then reduce heat to medium-low, cover, and let sit on medium-low for 5 minutes. Strain out onions and ginger.
Meanwhile, wash and prepare vegetables and tofu/chicken.
In individual bowls, place a quarter of the noodles, mushrooms, red peppers, and tofu/chicken. Ladle broth over the fillings until the bowl is full. Serve with chopsticks and a soup spoon.
January 21st, 2008
We had friends over for an enchilada dinner. The enchiladas turned out great–it”s a butternut squash and corn filling with tomatillo sauce on top–as delicious as it sounds. The recipe came from a friend who made these for us. The picture didn”t come out great. It”s hard to photograph food, I think. I”m incredibly impressed by those who do it well.
Squash Enchiladas With Tomatillo Sauce
2 small butternut squash (about 2 1/2 pounds total), halved
2 tablespoons olive oil
1/4 cup chopped onion
1 tablespoon minced garlic
1/2 cup drained canned corn
12 6-inch-diameter corn tortillas
2 cups grated Monterey Jack cheese (about 8 ounces)
2 cups grated mozzarella cheese (about 8 ounces)
Tomatillo Sauce
Sour cream
1/3 cup chopped pitted black olives
Preheat oven to 400°F. Pour enough water into roasting pan to come 1/2 inch up sides of pan. Place squash halves, cut side up, in pan. Bake until tender, adding more water as necessary, about 1 hour 45 minutes. Cool squash completely. Remove seeds from squash; spoon squash into bowl. Discard squash skin.
Heat oil in heavy large skillet over medium heat. Add onion and garlic; sauté 3 minutes. Mix in squash and corn. Season with salt and pepper. Heat 1 tortilla over direct flame until soft and heated through, turning with tongs, about 10 seconds per side. Repeat with remaining tortillas.
Place 1 heaping tablespoon squash mixture down center of each tortilla. Top with 1 tablespoon of each cheese. Roll up tortillas. Arrange seam side down in 13 x 9 x 2-inch glass baking dish. (Can be prepared 6 hours ahead; cover and chill.)
Preheat oven to 350°F. Spoon Tomatillo Sauce and remaining cheese over enchiladas. Bake until enchiladas are heated through, about 20 minutes. Place 2 enchiladas on each of 6 plates. Top with sour cream. Sprinkle with olives.
Tomatillo Sauce
Note: You can make your own, but I just buy jarred tomatillo sauce and add in some fresh cilantro and mix with the sour cream, per the recipe above. It saves quite a bit of time and is usually less expensive.
1 1/4 pounds tomatillos, husked
2/3 cup vegetable stock
2/3 cup chopped fresh cilantro
2/3 cup chopped green onion tops
1 large jalapeño chili, sliced
Cook tomatillos in pot of boiling water until soft but still whole, about 4 minutes. Drain. Place tomatillos in processor. Add remaining ingredients; puree. Transfer to bowl. Season with salt and pepper.
December 11th, 2007
So delicious!
2 T. pineapple juice
1 sm can chunk pineapple
2/3 c. mayonnaise
1 T. dijon
3/4 t. curry
1/8 t. salt
4 c. cooked, cool chicken
2 T. thin sliced gr. onion
1/3 c. slivered toasted almonds
1/3 c. raisins
September 12th, 2007
1 3/4 c. flour
1/3 c. powdered sugar
1/4 tsp. salt
3/4 c. unsalted buter, cut into pieces
1 tsp. + 1 tsp. lemon zest
1/3 c. coconut
2 c. sugar
4 eggs, beaten
1/2 c. fresh-squeezed lemon juice
1/2 tsp. baking powder
1. Heat oven to 350. In medium bowl, sift 1 1/2 c. flour, powdered sugar, and salt. Cut in butter with a pastry knife until butter consistency is pea-sized (or slightly combine in a food processor), add 1 tsp. zest, and coconut.
2. Press mixture into a buttered 9 x 13″ pan (a glass one is preferred, so you can tell when it’s browned). Bake about 17 minutes. Let cool.
3. Once crust is half-baked, combine sugar, eggs, lemon juice, baking powder, 1/4 c. flour, and remaining zest in a non-metallic bowl and stir together with a whisk. Pour into cooled crust and bake 25-30 minutes, until top is hardened and crust is golden brown.
September 4th, 2007
1 small package buckwheat soba noodles
1 red pepper, diced
Sauce:
3 tbsp peanut butter
2 tbsp. soy sauce
2 tbsp. rice vinegar
1 tsp. sriracha (hot sauce)
1 tsp. coriander
1/3 c. coconut milk (optional; it tastes fine without it)
2 tbsp. water
1 tbsp. peanut oil
1 tsp. red curry paste
Mix sauce thoroughly. Add a little extra water if it seems too dry. Boil soba noodles per package directions, run cold water over them until cool, drain. In bowl, combine noodles, pepper, and sauce. Top with cilantro if desired.
July 13th, 2007
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