Tampilkan postingan dengan label dinner. Tampilkan semua postingan
Tampilkan postingan dengan label dinner. Tampilkan semua postingan

Kamis, 19 Februari 2015

South Western Breakfast Skillet {Vegetarian}




The thing about breakfast skillets that makes them so darn amazing is that they are almost better for dinner than they are for breakfast. It's a conundrum I've yet come to understand. Something so amazingly perfect happens when you roast lightly salt and peppered potatoes, poblano peppers, scrambled eggs and cumin and chili spiced beans in a cast iron skillet. Enter salsa and avocado. 
The end. 













Whenever I start to talk about food with somebody, like I did today with a very lovely women from The Culinary Content Network, the subject of kitchen tools almost always comes up. You start sharing your favorite recipes, tips and tricks and suddenly you find yourself neck deep in kitchen gadgets you never knew you couldn't live without!


Put the wish list aside and focus on your hands down, all time, absolutely couldn't live without cooking and baking items.


go ahead, I'll give you a minute.............



We all have our go to gadgets, skillets and knives that we turn to when cooking up a good meal. There's no way I could pick just one but I can easily say that my cast iron skillets have been on my Top Three Favorite Kitchen Tools for pretty much, well  EVER!


In fact, my very first noteworthy kitchen tool was a cast iron skillet I was given as a gift in my very early 20's. I still have it and use it several times a week. The flavor and depth that it brings to all things edible is beyond compare. Even if it's a "One Pot Dish" I still always sauté my onions and other veggies in my cast iron skillet. The difference is noteworthy.












What are your favorite kitchen items, gadgets or appliances? 
 I need to know! 










TIME      30 MINUTES            SERVES      4-6


You Will Need

A good quality, cast iron skillet. Choose one depending on the size of your family. My first one was about 8 square inches and worked perfectly until child numero tres.  Like I said before, I still use it weekly to perfectly sauté onions & other veggies and to dry roast chili peppers! Works like a charm!~


1 medium size yellow onion, diced
1 large poblano pepper or green chile
1 large or 2 small red potatoes
2 cups cooked black beans (one can)
5 whole large eggs
1 cup Jack or Pepper Jack cheese, grated
2 teaspoons chili powder
1 teaspoon cumin
1/4 teaspoon salt
freshly cracked pepper to taste
Cilantro, chopped for garnish
1-2 Avocados, sliced (supplies your essential healthy fats and good HDL cholesterol)
1-2 tablespoon vegetable oil




Chop potatoes into small, 1" cubes. Dice onion and chop peppers, toss them all in a bowl with salt, pepper and the oil. Meanwhile, in a small sauce pot on medium-low heat combine beans, cumin, chili powder and 1/2 teaspoon salt (omit salt if using canned beans!!) Cook covered for 15-20 minutes stirring occasionally.


In a large cast iron skillet that has been preheated for a few minutes on a medium-high burner, add the potatoes, onions and peppers. Cook over moderate heat stirring once or twice, you want them to sit and brown a bit! Cook for about 10-12 minutes until a fork easily pierces the potatoes but they are still a bit firm.


Drain the beans and add them to the potato mixture. Stir to combine. Let cook 2-3 more minutes. Crack the eggs into the skillet. Using a spatula, gently push the contents around to combine and coat with the egg. Add the grated cheese and let sit.  Cook just 2-3 minutes until the egg is set. Don't overcook or your eggs will be dry.


Garnish with chopped cilantro, avocado and salsa as you please. 























Diposting oleh di Tidak ada komentar:
Label: , , , , , , , , , , , ,

Selasa, 20 Januari 2015

Three Cheese Pie with Leeks, Mushrooms and Spring Peas



I wanted to call this an Eggless, Three Cheese Quiche but my 5 year old daughter who is my editor in training adamantly insisted I "call it what it is, a Three Cheese Pie!" Which by the way, she "liked almost a lot but not as much as tacos." Back to the drawing board.











This is a recipe my mom has been making since I was a little girl and I've tweaked it just a little varying the cheeses and fillings which can be done to your liking each time. My mom calls this a torte,  call it what you will, I've made this pie twice this week, yes twice. If you follow me on Facebook or Instagram you are well aware of the fact that after hours of preparation (mostly cosmetics and prop work) I eagerly pulled my first quiche out of the oven forgetting it had a removable bottom  and the outer ring which had been in the oven for 45 minutes then the broiler for 5 found itself sizzling on my bare wrist. As any dedicated chef would do when the sun is quickly setting and all hope of snapping a decent picture is fading away, I left the scalding hot metal ring on my wrist trying to find another towel or pot holder for at least 7.5 seconds.


Then, I dropped my beautiful quiche/pie/cheesey disaster right onto the open oven door.


And cried.



So here we are having "Cheese Pie" 2 days in a row. I'm o.k. with that. My daughter wants tacos.
The suffrage of little children who are born to food bloggers.












The second attempt was more glorious than the first (I pretty much burned the pastry edges in trying to beat the setting sun) and so all is good. Due to the fact that I had a faulty tart pan  dropped my first pie, I am extending the giveaway from Lucerne for a $100 giveaway to Safeway Stores. My misfortune is your good luck!




Please do enter HERE, the odds are good and the Lucerne assortment of cheeses even better! I do most of my shopping at Safeway and am a Lucerne Dairy lover from way back!










Ingredients


1-2 tablespoons olive oil (mushrooms require more oil)

1/2 pound baby bella mushrooms, sliced

1 leek (*white and light green parts only) sliced lengthwise twice then chopped

1/2 cup frozen peas

3/4 cup half and half

10 ounces ricotta cheese

8 ounces white sharp cheddar cheese, grated 

3 ounces crumbled goat cheese

1 teaspoon Herbs de Provence

1/2 teaspoon sea salt

generous amount of freshly ground black peppercorns

Tomato wedges for spreading on top





Saute mushrooms & leek in oil for a few minutes. In a large bowl, mix all ingredients (except tomatoes) & pour into baked pie shell.  Top with tomato wedges. 



Bake 325°F. 45 min.  Cool slightly. Cut into wedges & serve







For the Crust




 1-1/2 c flour

 1/4 t salt

 1/2 c butter ~ 6 tablespoons ice water.  





Blend first 3 ingredients in a Kitchen Aid mixer til butter is thoroughly blended in and it looks somewhat like cornmeal.  Add ice water, one tablespoon at a time, while blending, til dough comes together into a ball.  Roll out to a size slightly larger than your pie plate.  Roll crust onto rolling pin and place on pie plate. Prick the pie shell a few times with a fork and bake in preheated 400°F. oven, for 8 minutes only. 

























YOU MIGHT ALSO LIKE





Baked Three Cheese Mac with Slow Roasted Tomatoes
























Toasted Ravioli Caprese






























Mushroom and Eggplant Stroganoff






Diposting oleh di Tidak ada komentar:
Label: , , , , , , , ,

Minggu, 18 Januari 2015

Pozole Rojo #SundaySupper




This classic south western soup hails from Mexico and is exploding with all of the traditional flavors and spices you would find there. When the weather is frigid and gloomy during the winter months I can't get my hands on a piping hot bowl of spicy pozole quick enough. 












This week on Sunday Suppers we are all sharing the foods and flavors from our home towns. I could not be more excited to share my favorite cuisine, Mexican food, with all of you.


Growing up and living in the southern Arizona my entire life means that the flavors and traditions of the south west are home to me. Salsas, guacamole, spicy beans and rice and the sauces, oh the sauces! We pretty much put cayenne, cumin, garlic and especially salsa on almost everything here in Phoenix, especially in our household. Even on peanut butter, eggs and cottage cheese!



This soup is very hearty and just spicy enough. Home made rojo (red) sauce is as easy as soaking dried ancho or guajjillo peppers in hot water and throwing them in your blender with a few spices. The flavor is unparalleled to the canned stuff you'll find on the grocery store shelves.












Hominy is basically dried corn that has been soaked in a mineral lime bath.

This alkali process, known as nixtamalization, loosens the hulls from the kernels and softens the kernels themselves. The process can cause the kernels to double in size, which is why it may look a little strange. 



In Mexico it's mixed with water and milk to make the beverage atole, which is sometimes flavored with chocolate. Closer to home, it's used to make grits. It's also the main ingredient in masa used to make tamales.




 I personally don't care for the canned stuff. I buy this brand in the frozen aisle. 








Tempeh, is a fermented soy product originally from Indonesia. While not as popular as tofu here in the States it has significantly better health benefits than tofu. It is made by a natural culturing and controlled fermentation process that binds soybeans into a cake like form and is used in vegetarian burgers, tacos, on top of salads and in this pozole!


Read more about Tepeh on World's Healthiest Foods















Recipe slightly adapted from Thug Kitchen Cookbook


SERVES       6               TIME      INACTIVE:   20 MINUTES      ACTIVE: 30 MINUTES





You Will Need:

5 large dried guajillo or ancho chilies, toasted
2 cups tepid to warm water
5 cloves garlic clove, chopped
2 Tablespoons of unsweetened cacao powder
1 teaspoon olive oil
1 large white or yellow onion, chopped
8 oz tempeh, crumbled
2 cups cooked hominy 
1 zucchini, chopped
1 Tablespoons of dried oregano
2 teaspoon ground cumin
1/4 teaspoon salt
5 cups vegetable or chicken broth (preferably home made to reduce the sodium intake)
1 teaspoon walnut syrup or honey
Juice of just one lime






Throw chilies in the water and soak for 15-20 minutes. Remove chilies, reserve the water. Cut of the chili tops, remove seeds, and chop up. Place in a blender with garlic cloves, cacao powder, and chili pepper water and blend til you have chili-garlic clove paste without any large lumps.



Warm the oil in a large pot over medium-high heat. Add onion and saute for just two minutes. Add tempeh and saute until both onion and tempeh begin to brown, about 3 more minutes.
Add hominy, zucchini, oregano, cumin, and salt. Stir altogether, adding chili-garlic clove paste. Toss it around so things are well covered. Pour in broth, cover and allow it to simmer for 20-30 minutes. Remove from heat and add walnut syrup and lime juice. Taste and adjust spices to your liking.



Serve hot together with your favorite toppings, for example sliced cabbage, avocado, green onions radish matchsticks cilantro and lime wedges.







YOU MAY ALSO LIKE



Sopa de Almejas  {Clam Soup}

















Simple Pozole Verde




















Grilled Fish Tacos on Home Made Blue Corn Tortillas

























A huge thanks to Coleen from The Red Head Baker for hosting this fun Sunday Supper!


This is an amazing opportunity to discover some of my favorite foodies favorite foods from their own home towns! Who better to look to for good food than someone who has grown up cooking and perfecting the flavors of the place they know best?



Breakfast

Drinks

Appetizers and Snacks

Main Dishes

Side Dishes

Desserts

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement
Diposting oleh di Tidak ada komentar:
Label: , , , , , , ,

Minggu, 11 Januari 2015

Sweet Corn and Green Chile Chicken Tamale Pie #SundaySupper









Let's be honest. Not many foods can cure the blues or comfort the soul like a good, home made casserole from mom's kitchen. O.K., you're right, maybe a hot bowl of soup will do the trick but a hearty casserole cooked from scratch does it every. single. time. The best part is, casseroles are  simple, frugal and family friendly. Win - Win!



This week on Sunday Supper we are all sharing our favorite casseroles straight from our kitchens. From breakfast casseroles to our classic ones you remember as a child to oh-so-sweet ones you never knew you couldn't live without! My talented friends have compiled a list of delicious casseroles to get you through those last few months of winter frost.






I for one could use a super simple supper that brings everyone to the table with eagerness after the Holiday clamor. A casserole is just the thing. I admit, this one can be a bit more time consuming and isn't fit for a busy weeknight meal but it can be easily converted to fit your busy lifestyle by substituting jarred sauces for fresh ones although if you know me at all, I strongly urge you to at least attempt the later when you have the time.




There is a World of difference when you use fresh produce in place of canned. 







Tomatillos


These little green fruits are also known as Mexican Husk Tomatoes and are the main ingredient in Chile Verde, a popular {and my favorite} sauce in many South American foods.  They take on a wonderful sweetness when roasted in the oven for a bit and blend up into a very unique sauce or salsa. Make sure you remove the husks and then rinse them well under cool water to remove the natural sticky film.









Green Chile


Anaheim or New Mexican Chiles are one of the mildest chile's available.  I've not eaten them raw but when charred add a whole new dimension to South Western and Mexican cuisine. Simply wash and dry them, pop them in the oven under the broiler or on the grill and in less than 30 minutes you'll have an authentic South Western meal at your table. 












Having lived in the South West my entire life I've learned a thing or two about the fundamental flavors that make the food go from mundane to monumental.

While there are many, these are the quintessential flavors in many a Mexican food.  They are pantry staples in our home and I use them daily.






Other than roasting the chilies and tomatillos everything basically gets thrown into the baking dish and the sweet corn pudding spread on top.











Sweet Corn and Green Chile Chicken Tamale Pie








Ingredients

2 large boneless, skinless chicken breasts, chopped into bite size pieces
10-12 tomatillos, husks removed and rinsed
3 Anaheim chile's
3 cloves garlic
2 large handfuls shredded Mexican blend cheese (Cheddar, Jack, Colby)
1 - 14 oz can diced tomatoes
1 - 14 oz can chili beans
1/2 yellow onion, chopped.  2 teaspoons cumin. 1/2 teaspoon salt 



Sweet Corn Topping

1 cup yellow cornmeal
2 cups chicken broth or water
1 - 8 oz. can cream of corn
2 tablespoons real butter, no substitutes (don't be afraid of butter)




Preparation

Preheat oven to 450F.  In a cast iron skillet place the green chilies. Roast for 15-20 minutes then carefully flip over using tongs. Roast another 10 or so minutes until the skin is charred. Carefully, remove from oven and place in a paper bag. Roll the bag closed and let them steam while you prepare  the other ingredients. This will  remove the skins.

In small sauce pot, combine chicken stock and corn meal. Over medium high heat bring to a boil. Stirring occasionally. When slightly thickened, after 5-7 minutes, add butter, stir till melted then add creamed corn. Stir to combine, remove from heat. Set aside.

Place the tomatillos on the skillet and roast them for 20-25 minutes until charred but not burned. Carefully remove from oven and place in a blender. Add the garlic cloves, cumin and salt to blender, close lid tight and blend on medium-high for a minute until the sauce is smooth.

Lower the heat in the oven to 400F

Remove chilies from the bag and slip off the peels. Discard the peels and chop the chilies into pieces.

Place cubed chicken, onion, chopped chilies, beans, canned tomatoes in a casserole dish.  Carefully pour the tomatillo sauce over the mixture. Top with cheese. Spread sweet corn mixture evenly over the top. Place casserole dish in oven at 400F and bake for 2-40 minutes {depending on the depth and type of dish you are using, a cast iron skillet will require much less cooking time than a ceramic casserole dish}. When the corn meal crust is lightly browned and firm it is done.

Remove from oven and let cool on a wire rack for at least 10 minutes before serving.

Serve with sliced avocado, sliced radishes and sour cream if you please. 









Captivating Breakfast Casseroles

Appetizing Casserole Sides


Main Event Casseroles

Decadent Dessert and Sweet Casseroles

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.
Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.




Diposting oleh di Tidak ada komentar:
Label: , , , ,

Jumat, 02 Januari 2015

Orange Beef, Shitake and Broccoli Stir Fry with Candied Oranges



This recipe is not only simple and super fast to make but totally legit (my teenager would die if I used that term in public...... or is it back in style?).  Frozen dinners and take out have nothing on this Chinese classic. Aside from slicing the meat against the grain (a feat I was always a bit wary of as a not so often meat eater) and chopping a few veggies, there is nothing complicated or time consuming to this dinner making it a perfect weekday meal. Serve on top of rice if you please and the whole family is happy.











My inspiration for this post comes from a friend of mine who says she doesn't like trying new foods/recipes because she's afraid she won't like them or "will mess them up" and therefor "waste money and time". I can appreciate that to some extent seeing as that I like what little time and money I have as well. We all have different tastes, priorities and ways of thinking when it comes to food or any given thing for that matter.


I happen to be on the adventurous, open minded and even food snobby side of trying and experiencing new foods from all cultures and corners of the World. Buying a bottle of clam juice (or two), a bottle of Black Chinese Vinegar or a basket of Nopales just to see what flavors it brings or benefits it has is not beyond my imagination or budget by any means.


That being said, I understand the hesitation to buy an ingredient listed in a recipe on a blog that you've never even heard of. Try Googling an ingredient that you find in a recipe and see what else comes up,  I've found many of my favorite recipes that way!  Clam juice for instance which is used in this recipe is also critical for flavor in many seafood dishes such as Paella, this White Clam Pasta which is a favorite of ours and also Sopa de Almejas   {Clam Soup, delicious!}.


Chinese Black Vinegar  is much, much different than the traditional store bought balsamic vinegar which is usually "quickly aged" with sugar and much to sweet and overpowering for most dishes. I've had a jar of Chinese Black Vinegar in my fridge for a very long time and turn to it often for stir fry's, fried rice, marinades and dips for egg rolls, Egg Foo Young and fried Chinese eggs.






You won't regret making candied orange peels for this recipe. 
It's a crazy simple way to add that  BAM POW  factor to a simple dish. 
 { P.S. you can dip them in chocolate for dessert. You're welcome. }






O.K. The key to tender meat is cutting it against the grain. I admit it's not exactly errrrr, idiot proof. I speak from experience. This flank steak was a little difficult to decipher. As I've pointed out you can see the longitudinal 'grains' in the steak. So, the arrows point long ways, you want to cut from top to bottom. The opposite way.


















Ingredients

1 pound flank steak
1-2 tablespoons coconut oil
2 cups broccoli florets, chopped
3-5 large shitake mushrooms, stems removed, sliced
2 cloves garlic, minced
2-3 inch piece fresh ginger root, peeled and grated
1 cup beef broth
Juice of 1 orange
2 tablespoons orange zest
1/4 cup clam juice
1/4 cup Chinese Black Vinegar (or white wine vinegar)
2 tablespoons Coconut Amino Acids (or Tamari)

1 orange rind, peeled with a channel knife
1 cup water
3 cups table sugar

1 cup sliced mini sweet peppers
2 cups cooked Jasmin rice
sliced green onion for garnish
red pepper flakes or Sirachi for heat if you please




First, combine beef broth, orange juice & zest, garlic, ginger, coconut aminos, Chinese black vinegar and clam juice in a bowl and whisk together. Thinly slice the flank steak across the grain, toss in the mixture to coat. Let sit while you cook the rice and prepare other ingredients.

In a rice steamer or pot, steam the broccoli for 3-4 minutes. Do not over cook. Remove from heat and drain. Cover and set aside.

Meanwhile, heat a large Wok over medium-high heat. Add 1 tablespoon coconut oil and coat the Wok by turning it. Working in batches and using tongs carefully add the strips of marinated beef to the pan one or two at a time. Do NOT over crowd the pan. Let them cook 3 minutes then turn and cook 2-3 minutes more. Do not over cook. Remove the strips of beef to a plate and cover with another plate. Continue with the rest of the beef until done. You will need to drain the juices out of the wok in between batches, wipe clean with a paper towel and add more coconut oil.

Add all of the cooked beef to the wok along with the broccoli and  peppers. Cook just 1-2 minutes until heated through. Remove from heat and serve with rice and garnishes. 





To make the candied oranges:

Using a channel knife, peel the rind off of 1 orange. Heat 1 cup water and 3 cups sugar over medium-high heat until boiling. Turn down heat to low and simmer for 40 minutes, stirring occasionally. Remove from heat. Place orange rind in sugar water and let sit for 10-15 minutes. Using a fork, remove from pot and place an a plate. Cover with a tea towel and let sit for at least 24 hours or up to 48 hours.




notes:

Use a spoon to simply scrape off the ginger root peel, it's much easier than using a knife and saves much of the ginger root.

Tamari is a gluten free alternative to soy sauce.

Coconut Aminos are a soy free alternative to soy sauce. It is gluten free and a low sodium alternative. They contain a high level of 17 amino acids which may contribute to heart health, digestive health and mood stabilization.










Diposting oleh di Tidak ada komentar:
Label: , , , , , , ,

Kamis, 18 Desember 2014

Stuffed Aubergines {Baby Eggplant} in Coconut Curry Sauce



This sauce is so thick and creamy and slightly sweet you'll want to slurp up every last drop and then lick the bowl clean. I'm not ashamed.....  








No one is questioning whether or not this is a busy time of year, least of all me. While there are countless different traditions, faiths and even circumstances across the globe the Holidays are a unique and special time of year for most of us. I think it's safe to say that the people of the United States, while multi cultured are known for their spending and splurging habits. Myself included.


While I like to pride myself on being fairly modest and non self indulgent when it comes to material things, I find myself getting wrapped up {no pun intended} in the American way of Christmas most every year. More, more, more, more. And then the guilt sets in. It's not enough, it's too much, I need to volunteer/donate, why do I only do that once a year....... and so forth.


I made a small change this year. Very small yet extremely significant to how I feel about the Holidays and about myself.  This year, I refocused. 



I still bought the children several small gifts and one large one which was most definitely NOT on the initial plan, an Xbox One. Mind you I have major reservations about video games due to the tantrums, lack of the children's priorities and overall hassle involved. I still somehow got talked into (yeah, my arm was twisted) into buying one for the BIG family gift this year.  Again, too much???








Nevertheless, I made a small change within this year. I have spent more time volunteering, giving and truly focusing on the immaterial parts of Christmas, which really, are what Christmas is all about.


While I have a lot of self reflection to do on this subject, I noticeably feel a warmth in my heart. The funny thing is, it's been one of the most hectic Holidays ever and yet I'm more at Peace than I have been in quite a while.




Of course being in my kitchen making stuffed eggplant in a rich and creamy spiced curry helps with the whole being at peace thing for me! Perfect for a cold night, I love how curries warm your tummy and soul and are my idea of the perfect comfort food.




This sauce is so thick and creamy and slightly sweet you'll want to slurp up every last drop and then lick the bowl clean. I'm not ashamed.....





TIME      40 MINUTES               SERVES      6



7-8 baby eggplants (Indian eggplants), cut off end parts & make a cross cut (like Brussels sprouts, only cut halfway down the eggplant)

For the CURRY: 

1 c yogurt
 2 c water
 1/4 c chickpea flour (besan)
 1 t salt
 1/2 t turmeric
1/4 t red chili powder

Blend w/whisk. Let stand at least ~15 min. (overnight is best)


Remaining Ingredients:

1/4 cup raw peanuts
1/4 cup sesame seeds (not toasted)
1/4 cup unsweetened coconut flakes
1 teaspoon salt
1 teaspoon garam masala
1 teaspoon black pepper
2-4  tablespoons coconut oil {divided}
1/4 teaspoon fenugreek seeds
1/2 teaspoon cumin seeds
2 inch piece of ginger root, peeled and finely chopped
3/4 cup diced red onion





To a hot dry pan {cast iron or a ceramic Dutch oven is best}, add  peanuts, sesame seeds and coconut flakes.

Stir and dry roast over medium-high heat. 

Add salt, garam masala, & black pepper. 


Once they are nice and brown, put in a blender & add 1/4 c water. Blend to a smooth paste. This is the stuffing. With a spoon,  fill the eggplants as much as you can.



Heat a pan and add 1-2 T oil.  Place eggplants in pan and roll in the oil; fry til they are nice and brown on all sides and about 80% done.



In another pan, prepare the curry using the ingredients above.  To the hot pan, add 2 T oil and heat. 



Add  fenugreek seeds, cumin seeds,  ginger root  chopped red onion. Sauté for a few minutes so that onions are no longer raw. Add any leftover stuffing or any masala. 



Add curry base (yogurt+water, spices and chickpea flour) and keep stirring until it comes to a gentle boil and thickens. Add eggplants that are mostly done and let them simmer in the curry sauce for a few minutes.



Serve w/rice or flatbread.












Diposting oleh di Tidak ada komentar:
Label: , , , , , , , , ,
Langganan: Postingan (Atom)