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[deleted user]
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Oct 22, 2012 10:35AM
Sounds delish. How'd it turn out, Misha?
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Mod
All Natural Southern Caviar
3 ears roasted, white shoepeg corn (or 1 – 11 oz. can)
1 12 oz. can black eyed peas
1 12 oz. can black beans
1 large sweet onion
1 14 oz. can diced tomatoes
1 4.5 oz. can green chilies
1/2 tsp. salt
1 tsp. black pepper
1 12 oz bottle BRIANNAS Real French Vinaigrette
White Corn Chips
Roast 3 ears of white shoepeg corn, cool and remove kernels into large bowl. *If you do not have whole ears, 1 can of (drained and rinsed) white shoepeg corn will work.
1 can of plain all natural black eyed peas. Drain and rinse and add to large bowl.
1 can of all natural black beans. Drain, rinse, and add to bowl.
1 large sweet onion chopped, add to bowl.
1 can all natural diced tomatoes. Drain and add to bowl.
1 small can of all natural diced green chilies, drain and add to bowl.
Add 1/2 teaspoon of salt and 1 teaspoon of black pepper to ingredients in bowl.
Pour 1 whole bottle of all natural BRIANNAS Real French Vinaigrette into bowl and gently mix with ingredients.
Let sit 30-45 minutes.
Serve at room temperature with all natural white corn chips!
Oh yeah, LG. Texas Caviar. I like to put diced red bell pepper in mine. I'm sure you can make your own vinaigrette, too.
LG's Three Bean and Couscous Salad
You know what's good is couscous with three bean salad. Buy a can of three bean salad (which I LOVE), drain and reserve the liquid. Boil the amount of water you need for the couscous including the bean liquid. Make the couscous. Toss it with the three bean salad. YUM.
Goodness. I want it now! I like to use dry beans. Thank you Bdubs!Why does ham bone always make me giggle? Not in the Kyle way, though. Just in a plain old silly way.
Yum. I feel like this could accompany quinoa or couscous. Could I add potatoes or sweet potatoes, too?
Pasta with Pistachio PestoSource: Nate Hamilton of Harvest Restaurant, Madison, WI
via Epicurious.com
1 1/2 C. unsalted, shelled Pistachio nuts
1 c. tomato (I used canned diced, drained)
2 cloves garlic
mint (I used dried mint)
Parmesan cheese, grated (small handful)
red pepper flakes, to taste
mix these above 6 ingredients in a food processor. Do not overmix.
Combine above mixture with 2 T. olive oil, forming a chunky sauce. Add salt and pepper.
Toss 1 cup pesto (you will have some extra pesto left over) with 1 pound freshly cooked pasta, adding pasta cooking water by Tablespoonful to form a glossy sauce.
Use leftover pesto on sandwiches.
In response to Phil's cucumber dilemma: cucumber & mint soup is a summertime favorite of mine. You could also make pickles with them... REALLY big pickles. I prefer my pickles to be spicy... Not sweet.
I love them sliced with sour cream, lemon juice, a bit of garlic powder, minced garlic, black pepper, and salt... It usually goes over well with anyone for whom I've served them. As in there are never leftovers.
Mod
Ingredients:
1 cup sifted all-purpose flour
1/2 teaspoon baking powder
1/8 teaspoon baking soda
1/2 teaspoon salt
1/2 cup chopped walnuts
1/3 cup butter, melted
1 cup packed brown sugar
1 egg, beaten
1 tablespoon vanilla extract
2/3 cup semisweet chocolate chips
Directions:
1. Preheat oven to 350 degrees F (180 degrees C). Grease a 9x9-inch baking pan.
2. Measure 1 cup sifted flour. Add baking powder, baking soda, and salt. Sift again. Add 1/2 cup chopped nuts. Mix well and set aside.
3. Stir the brown sugar into the melted butter and mix well. Cool slightly.
4. Mix the beaten egg and vanilla into the brown sugar mixture. Add flour mixture, a little at a time, mixing just until combined.
5. Spread the batter into the prepared pan. Sprinkle 1/2 to 1 cup chocolate chips on top. Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 20 to 25 minutes.
Cynthia wrote: "Pasta with Pistachio PestoSource: Nate Hamilton of Harvest Restaurant, Madison, WI
via Epicurious.com
1 1/2 C. unsalted, shelled Pistachio nuts
1 c. tomato (I used canned diced, drained)
2 clove..."
I love pistachios, pasta, pesto, and recipes with less than 10 ingredients so I might try this.
Do it, Janine. My husband's comment as he dug into leftovers: What kind of meat is in this?It has a very satisfying chewiness to it.
Mod
Total time: 10 minutes, plus marinating time
Servings: 6 tapas or 4 salad servings
Note: Start this recipe a day or two before serving, as you'll need to allow time to soak the chickpeas before cooking, then to marinate them in the oil and lemon dressing. Or, use two jars of ready-to-eat chickpeas instead of cooking them. Drain the liquid, rinse the chickpeas in water, then add the marinade.
3 cups cooked chickpeas, drained
Salt
3 tablespoons extra virgin olive oil
3 tablespoons lemon juice
6 tablespoons chopped flat-leaf parsley
1 clove garlic, finely chopped
3 ounces Spanish chorizo, cut in 3/8-inch dice
1 green onion, including some of the green part, chopped
3 tablespoons chopped red bell pepper
6 cherry tomatoes, halved
12 pitted black olives
1. Place the chickpeas in a medium bowl and toss with the salt, oil and lemon juice. Cover and set aside to marinate at least 2 hours, up to 24 hours.
2. Shortly before serving, add the parsley, garlic, chorizo, spring onion, bell pepper, tomatoes and olives. Add additional salt, if necessary. Serve cold or room temperature.
Each of 6 servings: 278 calories; 11 grams protein; 25 grams carbohydrates; 7 grams fiber; 15 grams fat; 3 grams saturated fat; 12 mg cholesterol; 5 grams sugar; 261 mg sodium.
Mod
2 lb. Yukon Gold potatoes
1 endive
1/4 to 1/2 cup finely chopped white onion (or substitute scallions, use 1 bunch)
1 head broccoli
1 tbsp. soy sauce
1 tbsp. olive oil
salt, black pepper to taste
1/4 cup Bolthouse Caesar Yogurt dressing
Boil the potatoes and cube. Cut the broccoli bite size and steam until al dente. Chop endive into narrow cross sections. Stir all ingredients together. Make dressing: mix yogurt dressing, soy sauce, olive oil, salt and pepper to taste. Pour over salad, toss.
Mod
I made the bean and couscous with broccoli combo and it was really good. Thank you LG for the tip of cooking the couscous with a vinaigrette. It really made it tasty!
Mod
I found a roasted red pepper vinaigrette. Very yum. You were right about the difference in couscous. I am a believer. Even the huzz liked it.
Mod
Ingredients:
5 cups no-salt-added vegetable broth, preferably homemade
1/4 cup white miso
2 tablespoons extra-virgin olive oil
1 medium onion, cut into 1/4-inch dice
2 cloves garlic, thinly sliced
1/4 cup farro
1/4 cup wheat berries
1/4 cup pearled barley
1/4 cup buckwheat groats
1/4 cup bulgur
1/4 cup mirin
1 pound broccolini (2 small bunches), stem ends trimmed
8 ounces Brussels sprouts (bottoms trimmed), each cut in half
1/4 cup grated Parmigiano-Reggiano cheese (may substitute nutritional yeast to make the dish vegan)
Sea salt (optional)
Directions:
Bring the broth to a boil in a 4-quart saucepan over medium-high heat, then reduce the heat as needed so the broth is barely bubbling.
Whisk together 1/4 cup of the hot broth with the miso in a small bowl, then pour half of that miso mixture into the saucepan of broth and whisk to combine. Cover and keep hot.
Heat 1 tablespoon of the oil in a large skillet over medium heat. Once the oil starts to shimmer, add the onion and garlic; cook until softened but not browned. Add the farro, wheat berries, barley, buckwheat and bulgur, stirring to coat evenly. Stir in the mirin and cook until it has mostly evaporated. Stir in all of the broth; once the mixture is bubbling, cook, stirring occasionally, until the grains are tender and the risotto is creamy, 40 to 45 minutes. (If the mixture is stiff, add a little broth or water.)
Meanwhile, preheat the oven to 450 degrees. Have a large rimmed baking sheet at hand.
Toss together the broccolini, Brussels sprouts and the remaining tablespoon of oil on the baking sheet. Roast, tossing with a spatula occasionally, until the vegetables are tender and lightly browned, about 10 minutes. Transfer the vegetables to a cutting board, and when they are cool enough to handle, chop the broccolini into large pieces.
Once the risotto is tender and creamy, stir in the reserved miso mixture and the Parmigiano-Reggiano. Taste; add salt if desired. Serve hot, topped with the roasted broccolini and Brussels sprouts.
Mod
Ingredients:
1/2 cup black walnuts or regular walnuts
1/4 cup extra-virgin olive oil
Kosher salt
1 pound sugar snap peas (4 cups)
1 pound assorted beets with some greens attached, such as red, golden and/or Chioggia
1/4 cup finely chopped fresh mint leaves, plus optional whole leaves for garnish
3 tablespoons balsamic vinegar
3/4 teaspoon freshly ground black pepper
3/4 cup fresh ricotta, preferably homemade (see NOTE)
Directions:
Toast the walnuts in the oil in a small skillet over medium heat until they are pale golden, 2 to 3 minutes. Let the nut oil cool completely.
Fill a large bowl with ice cubes and cold water. Bring a large saucepan of water to a boil over high heat. Add a pinch of salt. Trim the sugar snaps, then add them to the water; cook for about 2 minutes, until they are just bright green. Drain the snap peas and transfer them to the ice bath to cool. Drain them again and pat dry. Cut them on the diagonal into thin slices, transferring them to a large bowl as you work.
Trim the beets, leaving about 1 inch of stem. Peel the beets with a vegetable peeler, then, using the stems as handles, cut the beets into the thinnest slices you can. Then cut the slices into very thin matchsticks, adding them to the snap peas in the bowl. Discard the remaining stems.
Toss in the chopped mint, vinegar, the walnuts (with the oil), 1 1/2 teaspoons salt, and the black pepper. Taste and adjust the seasoning as needed. Scatter the mint leaves and dollops of ricotta over the top or on the side and serve.
NOTE: To make ricotta, line a large fine-mesh strainer with several layers of cheesecloth. Place inside a separate large pot or large, deep bowl. Combine 1 gallon of whole milk, 3 cups of buttermilk, 1/2 cup of heavy cream and 2 teaspoons of salt in a large pot. Slowly bring nearly to a boil over medium-high heat, stirring to prevent scorching as needed. At this point, solids will separate from the thinner, milky liquid (the whey). Pour through the cheesecloth-lined strainer; the whey can be reserved to use for baking bread, if desired. Drain the solids for about 30 minutes to form the ricotta. Once the cheese has cooled, use right away or transfer to an airtight container and refrigerate for up to 1 week.
Mod
Ingredients:
1/4 cup peanut or canola oil
3 jalapeno peppers (preferably red), seeded and chopped
1 large poblano pepper, seeded and chopped
1 medium yellow or white onion, chopped, (1 cup)
1 tablespoon kosher salt
1 teaspoon freshly ground black pepper
1 tablespoon apple cider vinegar
1 1/2 teaspoons smoked Spanish paprika (pimenton)
4 pounds collard greens, stems discarded
6 cups water
Directions:
Heat the oil in a large stockpot over medium-high heat. Once it shimmers, add the jalapeno and poblano peppers. Cook for 6 to 8 minutes, stirring occasionally with a wooden spoon.
Stir in the onion, salt, black pepper, vinegar and smoked paprika.
Working in bunches, stack and roll the collard leaves. Cut them crosswise into 3/4-inch-thick ribbons. Add the collards to the pot by handfuls, moving them around with a wooden spoon, and folding them into the mixture in the bottom of the pot, until the greens appear wilted and slightly darkened, about 5 minutes.
Add the water and cover. When the liquid first begins to bubble at the edges, stir once, reduce the heat to medium-low and cover. Cook for 1 hour, then stir again.
Serve drained, but still wet with the broth.
Adapted from "The Lee Bros. Charleston Kitchen," by Matt Lee and Ted Lee (Clarkson Potter, 2013).
I am lacking in buckwheat groats in the pantry.
Mod
I don't have any of those grains on hand. I am not even sure if I have heard of mirin. Wasn't he a wizard?The dish sounds very tasty, though.
Mod
Seems reasonable.Then again, I had no clue what it was.
Those all sound awesome! The pics look great, too. I need to try that 5-grain risotto.
Cynthia's Lemon Tart for an Orphan Boy on his Birthdayrecipe source: San Francisco a la Carte, by the Junior League of San Francisco, 1979
note: lemon filling can be made ahead and kept in a covered jar in the refrigerator. It is excellent as a cake filling or on pound cake or waffles.
recipe makes 20 small tarts
I used two 10" tart pans
Pastry:
2 c. flour
1/2 t. salt
1/2 c. cold butter
5 T cold water
blend pastry in food processor, or cut butter into flour with pastry blender. Sprinkle water over flour mixture, stirring until mixture pulls away from the side of the bowl. roll into circle, on a lightly floured board or countertop.
Cut shapes to fit small tart pans or muffin tins. Prick each shell with a fork, bake for 12 minutes. cool.
Lemon Curd filling:
1/2 c. butter
1/2 c. fresh lemon juice
3 t. freshly grated lemon rind/zest
1 1/2 c. sugar
5 eggs, beaten
For the filling: Melt butter in a saucepan. Add lemon juice, lemon zest and sugar. Cook, stirring, until sugar is dissolved. Add eggs and cook over low heat until thick, about 20 minutes, stirring or whisking constantly. Cool. Fill tart shells and refrigerate until serving.
Note: we decorated Michael's tart with blackberries, blueberries and purple grape halves.
I will make some after I lose 10 more pounds.Hmm. That might work against that theory, though!
Yes. Well, I suspect it will take a full year for me to drop the ten. It is sort of the going rate for me at the moment.
I just want to fit in my cute jeans before they are out of style.:)
Yay! I was just thinking how I wanted those recipes you posted in here!Thank you, La Misha!!
Misha wrote: "A quick google search turned up this link:Ten ways to eat an acorn squash
The ravioli sounds interesting. I might have to try that someday."
YAY! Yay for old TC recipe box comments! I was looking for acorn squash recipes that weren't sweet and this link has THREE! thanks Misha!
update: it's not an acorn squash. :(
yeah it's some kind of squash. It's small, though. Probably just best to use it for decoration. It came in my CSA but wasn't on the list so maybe it was just a little toss-in.In other food questions, Polenta; do I treat it like mashed potatoes or is there something yummier to do with it that I don't know about?
Here are some squash recipes from Food Network. It also shows winter squash and how to clean, etc.http://www.foodnetwork.com/topics/squ...
Oh, and my SIL would cut polenta into disk-like patties and fry in a pan with some olive oil. Top with a little butter, pepper and salt. Ends up sort of like grits.
Misha wrote: "I'd go ahead and roast that squash and try it in a recipe. Winter squashes have some variety of flavor, but aren't so radically different in my experience that you can't substitute one for the othe..."I'm gonna do it! That's the one thing I need to most learn about cooking. Just go for it. If it gets fucked up, throw it out.
Misha wrote: "Field pumpkin (the big carving kind) is the exception to what I wrote above. It's too stringy and bland to cook with. Also, you don't want to eat it if it's a gourd rather than a squash. Susan's li..."oohhh...I hope it's not a gourd. See? Now I'm all timid again.
Yes! As you can always order pizza. Or warm up frozen burritos. Or just make rice crispy treats.
Hey, if it is a gourd, just set it on the porch.
it's green and yellow like an acorn squash but it's shaped like a little pumpkin.
