Week of September 26 - On the light side

I am hoping to lighten up this week with mostly salads.

Panzanella Salad

Here is Ina Garten's recipe available on Foot Network's site:
http://www.foodnetwork.com/recipes/ina-garten/panzanella-recipe/index.html

Tuna, Chive, and Shallot Tartare

This is Patricia Wells recipe from Vegetable Harvest.  You can find this recipe by typing "Tuna, Chive, and Shallot Tartare" once you are in http://books.google.com/.

Endive Salad

You can find Raymond Blanc's recipe at this website:  http://www.dailymail.co.uk/home/you/article-1358286/Recipe-Chicory-walnut-roquefort-salad.html

Lebanese Lentils, Rice and Caramelized Onions (Mujadara)

Recipe courtesy Aarti Sequeira
Show: Aarti PartyEpisode: Humble But Hearty
Prep
5 min
Cook
1 hr 20 min
Yield:
6 servings
Ingredients
1 cup brown or green lentils (not lentils du Puy), sorted for debris and rinsed
1/2 cup extra-virgin olive oil
1 teaspoon cumin seeds
1/2 teaspoon cracked black peppercorns
3 medium red onions, thinly sliced
Kosher salt
3/4 cup basmati rice
1/2 teaspoon ground cumin
1/2 teaspoon cayenne pepper
1 (1-inch) cinnamon stick
2 tablespoons pine nuts, optional
Squeeze of fresh lemon juice
Greek yogurt, for serving, optional
Directions
Throw the lentils into a medium saucepan. Fill with enough cold water to cover the lentils by about an inch. Bring it to a boil over medium-high heat, then turn down to a simmer and cook until the lentils are tender but not mushy, about 20 minutes. Drain and set aside.

Meanwhile, as the lentils cook, grab a large skillet. Pop it over medium-high heat and add the oil. Allow the oil to warm for a minute, then drop in the cumin seeds and cracked peppercorns and cook, shaking the pan once in a while until the cumin seeds darken a touch, about 1 minute.

Add the onions, sprinkle with a dash of salt and cook until they turn dark caramel brown, stirring often. This will take about 15 minutes. Splash the onions with a little water if they stick to the bottom of the pan. You'll know they're done both by their deep chestnut color and by the slight crispiness developing on some of the onions.

Using a slotted spoon or spatula, remove about half of the onions to a paper towel-lined plate; these are for garnish later. Sprinkle in the ground cumin, cayenne and then add the cinnamon stick; saute about 1 minute.

Add the rice and cook, stirring often (but gently so you don't break the rice!) until some rice grains start to brown. Quickly, add the cooked lentils, 3 cups of water and 1 1/2 teaspoons of salt; bring to a boil. Turn the heat down to low so that the pan is at a simmer, cover and cook 30 minutes. The water should be completely evaporated and rice should be tender. (If there's still too much water in the bottom, put the lid back on and cook for another 5 minutes.)

Turn off the heat, keep the lid on, and allow the rice to steam undisturbed for about 5 minutes.

Meanwhile, toast the pine nuts, if using, in a small skillet over medium-low heat, shaking often, about 5 minutes.

Taste the rice for seasoning. Serve with the reserved caramelized onions, toasted pine nuts, if using, and a little squeeze of lemon juice. I also like to serve this with some dollops of Greek yogurt.

Week of September 18, 2011

My list for next week includes ceviche and Thai dishes.  I hope you try some of them.  Please let me know via comments what you think.

LEMON-LIME BAY SCALLOPS WITH SMOKED PAPRIKA (Douglas Rodriguez from The Great Ceviche Book.

3 Green Jalapeno chillies, coarsley chopped with seeds
1/2 c. fresh squeezed lemon juice
1/2 c. fresh squeezed lime juice
2 pounds fresh shelled bay scallops
6 plum tomatoes, seeded and small diced
1/4 c. olive oil
7 green onions, thinly sliced
1/4 c. chopped Itallian parsley
2 tsp. Sea salt 
1 red onion, fine diced
1 tbsp. smoked or hot hungarian paprika

In a blender puree jalepenos with the citrus juices and reserve. In a nonreactive bowl, gently toss scallops with tomatoes, oil, green onions, parsley, salt and puree jalapeno mixture. Cover and refrigerate for 1 hour. Before serving top with red onion and sprinkle paprika evenly.

FRIED RICE WITH SEAFOOD 

Preparation time: 15 minutes
Cooking Time: 3-4 minutes
Serves: 2 portions

Ingredients:

• 2 tbsp vegetable oil
• 5 g diced onion
• 1 beaten egg
• 30 g white prawns, de-veined and peeled.
• 30 g scallop meat
• 20 g finely chopped squid meat
• 10 g chopped crab meat
• 1 tbsp sugar
• Pinch of salt and pepper
• 1 tbsp soy sauce
• 2 cups steamed rice
• 5 g finely chopped spring onion
• 5 g julienned carrot

To accompany the meal:

• Small cucumbers, sliced
• Cherry tomatoes
• Lime wedges
• Fresh spring onion

Directions:

1. Steam the rice, then spoon it out onto a plate and let it cool.
2. Prepare the seafood. Peel the prawns, removing the heads and legs, and de-vein them. Blanch all the seafood briefly in boiling water, then drain well.
3. Heat the vegetable oil in a wok. Add the onion and stir until golden brown.
4. Add the beaten egg and stir for half a minute, then add the seafood.
5. Add the soy sauce, sugar, salt and pepper, and stir for a minute to allow the seasoning to flavour the meat, then add the steamed rice. Stir well on low heat for just long enough to make everything good and hot. At the last moment, stir in the chopped spring onion.
6. Spoon out onto serving plate or into any serving vessel that your imagination suggests – a cup or a banana leaf, perhaps. Top it off with the julienned carrot.
7. Serve with crispy sliced cucumber, cherry tomatoes, spring onion and lime wedge. Note, when cutting a lime, don’t cut vertically through the core. Cut vertically a couple of millimetres to one side of the core, otherwise you won’t be able to squeeze juice from it.

Tips from the chef:

• It is essential that the seafood be fresh.
• While cooking, always use gentle heat – don’t let the temperature get too high.
• Traditionally, Khao Pad is made with fish sauce, but some people find the flavour overpowering, which is why this recipe uses soy sauce instead

Read more: Seafood Fried Rice by Chef Nara Suttichanond http://www.phuket.com/magazine/recipe-friedrice-seafood.htm#ixzz1Y9j19900

GINGER CHICKEN WITH RICE NOODLES (http://answerology.goodhousekeeping.com/index.aspx/question/2833399_Ginger-Chicken-with-Rice-Noodles.html)

Makes 2 servings 2 tablespoons very finely chopped scallion 1 and 1/2 teaspoons grated fresh ginger 3 garlic cloves, minced 3 teaspoons olive oil 1/8 teaspoon salt 2 skinless, boneless chicken breast halves (about 10 ounces total) 2 ounces uncooked rice noodles 1/2 cup chopped carrot 1/2 teaspoon finely shredded lime peel 1 tablespoon lime juice 1-2 tablespoons snipped fresh cilantro 2 tablespoons peanuts, finely chopped In a small bowl, combine scallion, ginger, garlic, 1 teaspoon oil and salt. Rub over chicken. Place chicken on the rack of an unheated boiler pan. Broil 4-5 inches from the heat, 12-15 minutes, or until chicken is cooked, turning once. Thinly slice diagonally, set aside. Meanwhile, in a large saucepan, cook rice noodles and carrot in boiling water, 3-4 minutes ot until noodles are tender; drain. Rinse with cold water; drain again. Use kitchen scissors to snip noodles into short lengths. In a medium bowl, stir together lime peel, lime juice, and remaining oil. Add noodle mixture and cilantro. Toss to coat Divide noodles between two bowls, top with chicken slices and sprinkle with peanuts.

STEAMED MUSSELS WITH BASIL (http://thaifood.about.com/od/thaiseafoodrecipes/r/steamedmussels.htm) SERVES 2-4 approx. 1 lb. fresh mussels, cleaned 1/2 cup good-quality chicken broth/stock 1 stalk fresh lemon grass - see preparation below 2-3 kaffir lime leaves (available in the freezer section of your local Asian food store) 1/4 cup white wine (or white cooking wine) 1 Tbsp. rice vinegar (or substitute white or apple cider vinegar) 1-2 fresh red chilies, finely sliced (omit for milder mussels) 2-3 Tbsp. fish sauce, to taste - available by the bottle at Asian food stores 1 Tbsp. brown sugar 1/2 cup chopped fresh coriander (leaves + stems), plus another handful (leaves) for topping 1 Tbsp. minced garlic 2 tsp. cornstarch dissolved in 1 Tbsp. water handful fresh basil (chop leaves if large) lemon or lime wedges to serve Preparation: Pour chicken stock into a wok or large frying pan (Note that you will also need a tight-fitting lid). Add the minced lemongrass (including the upper stalk), plus the lime leaves. Bring to a boil over high heat, then reduce to medium-high. Add the wine, vinegar, chilies, fish sauce, sugar and 1/2 cup chopped coriander. Stir to incorporate. When sauce is gently boiling, add the mussels. Stir them in, then cover with a tight-fitting lid. Allow to cook for 2-3 minutes. Remove lid and gently stir the mussels. If some of them still haven't opened, put the lid back on and allow to cook 1 more minute. Reduce heat to low and add the garlic, gently stirring it in. Push mussels aside to reveal the sauce. Add the dissolved cornstarch to sauce, stirring well to incorporate. Sauce should thicken in about 30 seconds. As it thickens, gently stir the mussels to combine with the thickened sauce. Remove from heat. Taste-test the sauce, adding more fish sauce if not salty enough. If too salty, add a squeeze or two of lime or lemon juice. If too sour, add 1-2 more tsp. sugar. If not spicy enough, add more fresh garlic and/or fresh chili. When you're happy with the taste, scoop or slide mussels into a large serving bowl (or individual bowls). Pour the remaining sauce on top. Finish with generous sprinklings of fresh coriander and basil. Add lemon or lime wedges on the side. Serve with rice or crusty French loaf to help soak up the juices. A good white or blush wine pairs nicely with this dish.

Hot and Sour Tofu Soup (http://www.food.com/recipeprint.do?rid=109285)

By Hadice on January 24, 2005

Photo by CookbookCarrie

10 Reviews

• 
• Prep Time: 15 mins
• Total Time: 30 mins
• Servings: 8

About This Recipe

"Vegetarian version of the Chinese favorite. Many thin tofu is bland, but it actually takes on the flavor of whatever it is cooked in. In this case it happens to be soy, vinegar and pepper flakes."

Ingredients

• 3 tablespoons vegetable oil
• 3/4 cup red bell peppers, cut into julienne strips
• 1 1/2 cups chopped green onions
• 2 cups vegetable stock
• 2 cups water
• 2 tablespoons soy sauce
• 2 teaspoons red wine vinegar
• 1/2 teaspoon crushed red pepper flakes
• 2 tablespoons cornstarch
• 3 tablespoons water
• 1 teaspoon sesame oil
• 1/2 lb snow peas ( fresh or frozen) (optional)
• 1 lb firm tofu, drained and cut into 1/2 inch cubes
• 1 (8 ounce) cans sliced water chestnuts, drained
• salt and pepper

Directions

1. Heat the oil in a soup kettle and saute the green onions and bell peppers together until tender.
2. Add water, vegetable stock, and soy sauce.
3. Bring to a boil, then reduce to a simmer, cover lightly, and cook for 5 minutes.
4. Blend cornstarch with 3 tablespoons water.
5. In a bowl, blend the vinegar, pepper flakes, cornstarch blend, and sesame oil.
6. Stir into the hot soup until incorporated, and then add the tofu, snow peas, and water chestnuts.
7. Again cover, and cook for about 5 minutes or until thick and bubbly.
8. Turn off the heat.
9. Adjust salt and pepper to taste, serve immediately.

Week of September 11, 2011

I had a hard time getting motivated this week with 9/11 in my mind.  But, I've pulled it together to come up with the following items.  I hope you find something you would like to try!

PORK STEW WITH SWEET POTATOES AND PRUNES
This may not appeal to everyone (including my husband), but I think it's really good and it is not hard to make.  You have to like sweet potatoes and not be afraid to try the prunes (just make sure you get pitted prunes).

From Pam Anderson’s Perfect One-Dish Dinners
3 lbs. boneless pork shoulder, but into 1 ½-inch cubes, patted dry
5 Tbsp. olive oil, divided
1 ½ tsp. salt
2 tsp. freshly ground pepper
1 large onion, chopped
3 large cloves garlic, minced
2 tsp. dried thyme
3 Tbsp. all-purpose flour
3 cups chicken broth
1 cup red wine
2 pounds sweet potatoes, peeled and cut into 1 ½-inch cubes
1 ½ cups prunes

Preheat oven to 450 F. On the stovetop, over low heat, heat heavy bottomed, oven-proof pot/Dutch oven. In a medium bowl, toss pork with 2 Tbsp. oil, salt and pepper. Increase heat to medium-high. Working in batches to prevent overcrowding, sear pork until both sides are browned, only turning once. Allow about 6-8 minutes per batch. Transfer to a plate; set aside.

When the all the pork is browned, and set aside, add 1 Tbsp. oil (if needed) and onion. Stirring frequently, cook about 5 minutes, or until softened. Add garlic and thyme, and cook until fragrant, about 1 minute. Whisk in flour, broth, then wine. Add pork.

Carefully, with potholders, cover with heavy foil. Make sure the foil touches the stew. Seal the edges, then top with ovenproof lid. Cook in the middle of the oven for about 1 hour and 15 minutes.

About 30 minutes before the stew is done, toss sweet potatoes with 2 Tbsp. olive oil, season with salt and pepper and place in a 13X9 pan. Place on the lower rack in the oven and cook about 30 minutes.

Remove both the stew and sweet potatoes from the oven. Using potholders to remove stew lid, and carefully stir in the sweet potatoes and prunes into the stew. Recover with the foil and lid and let stew rest, and the flavors to marry, for about 15 minutes. Serve. (If you need to reheat, do so on low-heat.) Serves 6-8

BABY SPINACH WITH FENNEL, ORANGES AND RED ONION

You can find Pam Anderson's recipe on-line at:http://books.google.com/books?id=KSRwn3aqve4C&pg=PA111&lpg=PA111&dq=pam+anderson+baby+spinach+with+fennel&source=bl&ots=pygYa4-hRs&sig=nO6F-ibTtpTmZcVV1bL3gNEhVWw&hl=en&ei=OoFqTo-yC9PJ0AHE8OHyAw&sa=X&oi=book_result&ct=result&resnum=1&ved=0CBYQ6AEwAA#v=onepage&q&f=false

Shrimp and Chorizo Skewers

Recipe courtesy Brian Boitano 2009

Prep Time:

25 min

Inactive Prep Time:

1 hr 0 min

Cook Time:

6 min

Level:

Easy

Serves:

20 pieces

Ingredients

• 2 cloves garlic, finely chopped
• 2 teaspoons paprika
• 1/2 cup olive oil
• 1 pound Spanish chorizo, sliced into 1/2-inch pieces
• 2 pounds large shrimp, peeled and deveined, tails left on
• 20 (6-inch) bamboo skewers, soaked in water
• Sea salt
• Freshly ground black pepper
• 2 lemons, cut into small wedges

Directions

In a small bowl, whisk together the garlic, paprika and olive oil. Set aside

Put a slice chorizo into the curve of a shrimp. Thread a skewer through the shrimp starting at the tail and working your way up through the chorizo into the shrimp. Repeat with remaining shrimp and chorizo.

Pour half of the marinade on the bottom of a large baking dish and spread out to evenly coat the bottom of the dish. Put the finished skewers on top and brush the remaining marinade evenly over the top of the skewers. Cover with plastic wrap and refrigerate for at least 10 minutes or up to 1 hour.

Heat a grill or grill pan to medium-high heat.

Season the skewers with salt and pepper, to taste. Grill the skewers for 3 minutes per side. Remove from the grill to a serving platter and serve with lemon wedges.

Kheema: Indian Ground Beef with Peas

Recipe courtesy Aarti Sequeira

Prep Time:

5 min

Inactive Prep Time:

--

Cook Time:

20 min

Level:

Easy

Serves:

4 servings

Ingredients

• 3 tablespoons canola oil
• 1 medium onion, finely diced
• 4 cloves garlic, minced
• 1 (1-inch thumb) fresh ginger, peeled and minced
• 2 teaspoons ground coriander
• 1 teaspoon paprika
• 1/2 teaspoon store-bought or homemade garam masala, recipe follows
• 1/2 teaspoon ground cumin
• 1/2 teaspoon cayenne, optional
• 1 pound ground beef
• 2 medium tomatoes, chopped
• Kosher salt and freshly ground black pepper
• 1 cup shucked fresh English peas or 1/2 cup frozen peas, thawed
• 2 teaspoons malt vinegar or apple cider vinegar
• 1/4 cup chopped fresh cilantro, plus a few extra leaves for garnish
• 4 chapatis or pitas, warmed

Directions

In a large skillet, warm the oil over medium-high heat. Add the onions and cook until golden. Add the garlic and ginger, and saute for another minute. Stir in the coriander, paprika, garam masala, cumin and cayenne, if using and cook for 1 minute.

Add the beef, breaking up lumps with a spoon, and saute until the meat is no longer pink. Add the tomatoes, 1 cup of water and season with salt and pepper. Sprinkle in the fresh English peas. Stir well and simmer, partially covered, about 10 minutes or if using frozen peas, add them now, and cook another 5 minutes, partially covered.

Stir in the vinegar and chopped cilantro. Garnish with torn cilantro leaves and serve with warm chapatis or pita bread.

Aarti's Hot (not heavy!) Homemade Garam Masala:

• 3 large cinnamon sticks (if you have the kind you get at Indian stores, it's about 3 tablespoons of cinnamon bark bits)
• 3 tablespoons whole cloves
• 1/4 cup green cardamom pods, shelled, husks discarded (about 2 tablespoons of seeds)
• 4 large black cardamom pods, shelled, husks discarded (about 1 tablespoon of seeds), optional

Combine the cinnamon sticks, cloves, green cardamom seeds, black cardamom seeds, if using, in a spice grinder or coffee grinder and grind until fine. Store the spice mix in an airtight container away from direct sunlight. Yield: about 1/2 cup.

BEEF AND BEAN ENCHILADAS WITH RED SAUCE

Here's a quick to assemble enchilada recipe from Pam Anderson. 1-1/2 lbs lean ground beef 2 tablespoons chili powder 1 can (15.5 oz) pinto beans, drained, half the beans mashed 8 oz grated pepper Jack cheese (3 cups), divided 1 tablespoon olive oil 1 large white onion, halved, half finely diced, half thinly sliced 1 can (16 oz) plus 1 can (8 oz) tomato sauce 2 cups chicken broth 1/4 cup sour cream, plus more for passing 16 corn tortillas Adjust rack to center position and heat oven to 400 degrees. Heat a large (11-12 inch) deep skillet over medium-high heat. Add ground beef and cook, stirring frequently, until meat loses its raw color and liquid evaporates, about 7 minutes. add chili powder and continue to cook, stirring, until fragrant, about 2 minutes longer. Transfer to a medium bowl. Stir in mashed and whole beans, along with 1-1/2 cups cheese. Meanwhile, return unwashed skillet to burner and heat oil over medium-high. Add diced onion and cook, stirring frequently, until soft, 4-5 minutes. Add tomato sauce and simmer to tomato-paste consistency, stirring frequently and reducing heat if sputtering dramatically, 8-10 minutes. Add broth and bring to a simmer. Remove from heat and whisk in sour cream. Stir 3/4 cup sauce into meat mixture and spread 1 cup sauce over bottom of a 13x9 inch baking dish. Wrap tortillas in two damp paper towels and microwave on high power until warm and pliable, about 45 seconds. Spoon about 1/4 cup meat mixture into a tortilla. Roll into a cylinder and place seam side down in baking dish. Repeat with remaining filling and tortillas. Drizzle enchiladas with 1-1/2 cups sauce and sprinkle with remaining 1-1/2 cups cheese. Spray a large sheet of foil with cooking spray. Cover baking dish with foil, oiled side down, and bake until heated through, about 25 minutes. Remove foil, sprinkle with onion slices, and bake for 5 more minutes. Let stand for a few minutes and serve with sour cream and remaining sauce.