Curried Okra with Chickpeas and Tomatoes
Chicken Stew with Okra
Red Potato Skewers with Garlic and
Mustard
Pressed Chicken with Yellow Squash and
Tomatoes
Smothered Yellow Squash with Basil
Nut Butter
Lady Peas with Salt Pork and Rice
Lime Curd
Dill Pickles
The Lady and Sons Okra and Tomatoes
Twice Baked Sweet Potatoes
Sweet Potato Oven Fries with Avocado Dip
Greek Taco
Lamb Kabobs with Tzatziki Sauce
Persimmon, Gingersnap And Caramel
Sundaes
Spiced Persimmon And Walnut Muffins
Yellow Tomatoes Stuffed with Grilled
Wild Mushrooms and Parmesan Cheese
Roasted Chestnuts
Pink-Eyed Peas with Smoked Paprika
Eggplant Salad with Chickpeas and Feta
Roasted Pumpkin and Sweet Potato Pilau
Sweet Potato and Butternut Gratin
Green Bean and Artichoke Casserole
Curried Okra with Chickpeas and Tomatoes
Gourmet | October 2000
1 1/4 lb small fresh
okra, left untrimmed, or 2 (10-oz) packages frozen whole okra (not thawed)
1 1/2 tablespoons vegetable oil
1 medium onion, chopped
2 garlic cloves, finely chopped
4 teaspoons finely chopped peeled fresh
ginger
2 teaspoons curry powder
1 (14- to 15-oz) can whole tomatoes in
juice, tomatoes chopped, reserving juice
1 (19-oz) can chickpeas, drained and rinsed
(2 cups)
2/3 cup water
3/4 teaspoon salt
1/4 teaspoon black pepper
If using fresh okra, trim, leaving tops
intact, being careful not to cut into pods. Heat oil in a 12-inch heavy skillet
over moderately high heat until hot but not smoking, then sauté onion and
garlic with ginger and curry powder, stirring, 2 minutes. Add tomatoes with
their juice, chickpeas, and water and boil, uncovered, stirring occasionally, 3
minutes. Stir in okra, salt, and pepper and simmer, covered, stirring
occasionally, until okra is tender, about 10 minutes.
Chicken Stew with Okra
Gourmet | October 2005
1 (3- to 3 1/2-lb) chicken, cut into 10
serving pieces
1 teaspoon salt
1 (14- to 15-oz) can whole tomatoes in
juice
1/4 cup water
2 tablespoons tomato paste
1/4 cup peanut or palm oil
1 medium onion, chopped
4 garlic cloves, minced and mashed to a
paste with 1 teaspoon salt
1 1/4 teaspoons cayenne
1/2 cup smooth peanut butter at room
temperature
1 3/4 cups reduced-sodium chicken broth (14
fl oz)
1 lb sweet potato
1 (10-oz) box frozen small okra, thawed
Accompaniment: rice
Arrange chicken in 1 layer on a tray, then
sprinkle with salt and let stand at room temperature 30 minutes. While chicken
stands, pulse tomatoes with their juice in a food processor until finely
chopped. Stir water into tomato paste in a small bowl until smooth. Pat chicken
dry. Heat oil in a 10- to 12-inch heavy skillet over moderately high heat until
hot but not smoking, then brown chicken, without crowding, in 3 or 4 batches,
turning over occasionally, until golden, about 6 minutes per batch. Transfer
with tongs as browned to a 6- to 7-quart heavy pot. Pour off all but 2
tablespoons fat from skillet, then add on- ion and cook over moderate heat,
stirring occasionally, until edges are golden, 2 to 3 minutes.
Add onion, chopped tomatoes, tomato paste mixture,
garlic paste, and cayenne to chicken in pot. Whisk together peanut butter and 1
cup broth in a bowl until smooth, then add to chicken along with remaining 3/4
cup broth, stirring to combine well (chicken will not be completely covered
with liquid). Bring to a boil, uncovered, then reduce heat and simmer, covered,
stirring occasionally (to prevent sticking), until chicken is very tender, 25
to 30 minutes. Peel sweet potato and cut into 1-inch chunks. Stir into stew
along with okra, then simmer, covered, until potato is tender but not falling
apart, 10 to 12 minutes
Red Potato Skewers with Garlic and Mustard
BonAppétit |August2003
1 1/2 pounds small red-skinned new potatoes
(about 1 to 1 1/2 inches in diameter), scrubbed, halved
3 tablespoons olive oil
3 tablespoons Dijon mustard
3 garlic cloves, minced
1 1/2 tablespoons finely chopped fresh
rosemary
1/2 teaspoon coarse kosher salt
1/2 teaspoon coarsely ground black pepper
6 metal skewers or wooden skewers soaked in
water 30 minutes
Makes 6 servings.
Line baking sheet with heavy-duty foil.
Cook potatoes in large pot of boiling salted water just until tender when
pierced with sharp knife, about 10 minutes. Drain; cool 10 minutes. Meanwhile,
whisk oil and next 5 ingredients in large bowl to blend. Add potatoes to
dressing and toss to coat. Thread potatoes onto skewers, cut side up. Place on
prepared baking sheet. (Skewers can be assembled 4 hours ahead. Cover; let
stand at room temperature.)
Preheat broiler, positioning rack 6 inches
from heat source. Broil potato skewers until browned and bubbly, turning half-
way through cooking time, about 10 minutes total.
Pressed Chicken with Yellow Squash and
Tomatoes
Gourmet |August2008
4 chicken breast halves with skin and bone
(2 to 2 1/4 pounds)
2 tablespoons extra-virgin olive oil
3/4 pound yellow squash, cut into 1/2-inch
pieces
1 pound tomatoes, coarsely chopped
2 garlic cloves, chopped
3 teaspoons chopped marjoram, divided
Pat chicken dry and season with 3/4
teaspoon salt and 1/2 teaspoon pepper. Heat oil in a 12-inch heavy skillet over
medium-high heat until it shimmers. Add chicken, skin side down. Cover with a
round of parchment paper, then a heavy pot or skillet, followed by a 3- to
5-pound weight (such as two 32-ounce cans or a brick wrapped in foil). Cook 10
minutes, then remove weight, pot, and parchment.
Turn chicken over and re-cover with a clean
round of parchment, pot, and weight, then cook until just cooked through, about
8 minutes more.Transfer chicken to a plate and keep warm, covered. Add squash,
tomatoes, garlic, 2 teaspoons marjoram, and 1/4 teaspoon salt to fat in
skillet. Cook over medium-high heat, stirring frequently, until squash is just
tender and tomatoes have become saucy, 6 to 8 minutes. Stir in any juices from
plate and season with salt and pepper. Spoon over chicken.
Sprinkle chicken and vegetables with
remaining teaspoon marjoram.
Smothered Yellow Squash with Basil
Gourmet |August2004
Smothering is a Cajun cooking term that
refers to browning anything from meat to vegetables in oil, then braising it in
a small amount of liquid, tightly covered, until tender.
2 tablespoons olive oil
1 1/2 lb medium yellow squash, halved
lengthwise and cut crosswise into 1/8-inch-thick slices
2 garlic cloves, finely chopped
1/2 cup water
1/4 teaspoon salt
1/8 teaspoon black pepper
1/4 cup finely chopped fresh basil
Heat 1 tablespoon oil in a 12-inch heavy
skillet over moderately high heat until hot but not smoking, then add half of
squash and sauté, stirring occasionally, until browned, about 5 minutes.
Transfer browned squash to a bowl, then heat remaining tablespoon oil and sauté
remaining squash in same manner. Return squash in bowl to skillet. Add garlic
and sauté, stirring occasionally, 1 minute. Add water, salt, and pepper and
simmer briskly, covered, until squash is tender and most of liquid is
evaporated, 6 to 7 minutes. Stir in basil.
Nut Butter
Epicurious | May 2012 by Alana Chernila
1 pound (3 1/2 cups) shelled raw nuts
1/2 teaspoon kosher salt, plus more to taste
2 teaspoons honey
3 to 4 tablespoons canola or peanut oil
1. Preheat the oven to 350°F. Spread the
nuts on a baking sheet and roast for 10 to 15 minutes, or just until they begin
to brown. Remove the baking sheet from the oven and allow the nuts to cool
slightly. 2. Place the nuts, salt, and honey in the bowl of the food processor
fit with the chopping blade. Blend for 20 seconds. With the motor still
running, drizzle 3 tablespoons of oil into the bowl through the chute in the
lid, and process for 30 seconds. If the nut butter is still dry, continue to
blend and add the additional tablespoon of oil. Process for up to another
minute to reach your desired consistency.Taste and adjust for salt, if needed.
Lady Peas with Salt Pork and Rice
Gourmet | July 2001
1/4 lb salt pork, rinsed and patted dry
1 medium onion, finely chopped
2 garlic cloves, finely chopped
3 cups shelled fresh lady peas (about 4 lb
in shells) or frozen black-eye peas (1 lb; do not thaw)
3 cups water
1/4 cup thinly sliced scallion greens
Accompaniment: rice
Cut off and discard any skin from salt
pork, then cut salt pork into 1/3-inch pieces. Cook in a 3-quart heavy saucepan
over moderate heat, stirring occasionally, until most of fat is rendered and
pork is golden and crisp, 6 to 8 minutes. Transfer pork with a slotted spoon to
paper towels to drain. Pour off all but about 1 tablespoon fat from saucepan,
then cook onion in fat over moderate heat, stirring, until softened, about 4
minutes. Add garlic and cook, stirring, 1 minute. Stir in peas and water and
simmer, uncovered, until tender, 30 to 35 minutes. Stir in scallions and salt
and pepper to taste. Serve peas over rice and sprinkle with salt pork.
Lime Curd
Gourmet | December 1995
6 large egg yolks
3/4 cup sugar
1/2 cup fresh lime juice
3 tablespoons heavy cream
3/4 stick (6 tablespoons) cold unsalted
butter, cut into pieces
2 teaspoons freshly grated lime zest
In a heavy saucepan whisk together yolks,
sugar, lime juice, cream, and butter and cook over moderately low heat,
whisking constantly, 5 to 7 minutes, or until mixture just reaches a boil (do
not let boil). Strain curd through a fine sieve into a bowl and stir in zest.
Cool curd its surface covered with plastic wrap, and chill at least 4 hours and
up to 2 days.
Barefoot Contessa says of Lime Curd:
I like
lime curd with character. Lime curd is wonderful on a slice of toast, for
dipping long-stemmed strawberries in, or to serve with pound cake and fresh
fruit.We use it to fill a prebaked tart shell. and top with whipped cream.
Grating the zest in the food processor is very quick. Lime curd lasts for weeks
in the refrigerator.
Dill Pickles
Recipe courtesy Alton Brown, 2007
5 1/2 ounces pickling salt, approximately
1/2 cup 1 gallon filtered water
3 pounds pickling cucumbers, 4 to 6-inches
long
1 tablespoon black peppercorns
1 tablespoon red pepper flakes
2 cloves garlic, crushed
1 teaspoon dill seed
1 large bunch dill
Combine the salt and water in a pitcher and
stir until the salt has dissolved. Rinse the cucumbers thoroughly and snip off
the blossom end stem. Set aside. Place the peppercorns, pepper flakes, garlic,
dill seed and fresh dill into a 1-gallon crock. Add the cucumbers to the crock
on top of the aromatics. Pour the brine mixture over the cucumbers in order to
completely cover. Pour the remaining water into a 1-gallon ziptop plastic bag
and seal. Place the bag on top of the pickles making sure that all of them are
completely submerged in the brine. Set in a cool, dry place. Check the crock after
3 days. Fermentation has begun if you see bubbles rising to the top of the
crock. After this, check the crock daily and skim off any scum that forms. If
scum forms on the plastic bag, rinse it off and return to the top of the crock.
The fermentation is complete when the pickles taste sour and the bubbles have
stopped rising; this should take approximately 6 to 7 days. Once this happens,
cover the crock loosely and place in the refrigerator for 3 days, skimming
daily or as needed. Store for up to 2 months in the refrigerator, skimming as
needed. If the pickles should become soft or begin to take on an off odor, this
is a sign of spoilage and they should be discarded.
The Lady and Sons Okra and Tomatoes
Recipe courtesy Paula Deen
4 slices bacon, diced into small pieces
1 small onion, peeled and chopped
2 cloves garlic, minced
2 (15-ounce) cans diced tomatoes
1 tablespoon chicken base
1 tablespoon sugar
2 cups fresh okra, cut into 1-inch pieces
(may use frozen, if fresh not available)
Fresh ground black pepper
Cook bacon slightly. Saute onion and garlic
with bacon until tender. Add tomatoes, chicken base, sugar and pepper. Stir
well and let simmer for about 20 minutes. Adjust seasoning if needed. Meanwhile
wash okra and remove fuzz if using fresh and cut into pieces. Add the okra and
simmer until okra is done, about 20 more minutes (less if using frozen okra.)
Twice Baked Sweet Potatoes
Recipe courtesy The Neelys
6 sweet potatoes, even in size and scrubbed
4 tablespoons brown sugar
4 tablespoons butter, room temperature
4 ounces cream cheese, room temperature
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
Salt and freshly ground black pepper
Preheat oven to 375 degrees F. Place sweet
potatoes on sheet tray and bake for 1 hour or until soft. Remove from oven and
let stand until cool enough to handle. Split potatoes and remove the flesh to a
medium sized bowl, reserving skins. In another bowl, add brown sugar, butter
and cream cheese and the all of the spices and mash with a fork or rubber
spatula. Add the butter and cream cheese mixture to the sweet potato flesh and
fold in completely. Add the filling back to the potato skins and place on a
half sheet tray. Bake for 15 minutes or until golden brown.
Sweet Potato Oven Fries with Avocado Dip
Recipe courtesy Ingrid Hoffmann, 2007
Sweet Potato Fries:
2 large sweet potatoes, peeled or unpeeled,
cut into 4-inch long and 1/4 to 1/2-inch thick fries
2 tablespoons olive oil, or more as needed
1 teaspoon paprika
1/2 teaspoon chili powder
1/2 teaspoon ground coriander
Coarse ground rock salt and freshly ground
black pepper, to taste
Avocado Dip, recipe follows
Preheat your oven to 450 degrees F. Line a
baking sheet with aluminum foil and set aside. Place the sweet potatoes in a
large bowl and toss with olive oil until the sweet potatoes are coated. Add the
paprika, chili powder, coriander, salt, and pepper; toss to distribute evenly.
Arrange the coated fries in a single layer on the prepared pan. Bake for 20
minutes on the lower rack until the sweet potatoes soften.Transfer the pan to
the upper rack of the oven and bake 10 minutes longer, until fries are crispy.
Serve with Avocado Dip.
Avocado Dip:
1 avocado
1/3 cup mayonnaise
1/3 cup cream cheese
1 jalapeno, seeded and chopped
2 scallions, white and light green part
only, chopped
1 lime, juiced
Salt and freshly ground black pepper
Place the avocado, mayonnaise, cream
cheese, jalapeno, scallions, and lime juice into a blender or small food
processor. Blend for 1 minute or until you have a smooth paste. Season with
salt and pepper, to taste. Serve as a dip for the Sweet Potato Oven Fries.
Greek Taco
Recipe courtesy Jeff Mauro
1 tablespoon olive oil
2 pounds ground lamb
Kosher salt and freshly ground black pepper
1/2 red onion, minced
1 teaspoon dried oregano
4 cloves garlic, minced
1 tablespoon tomato paste
2 tablespoons dry red wine
1 English cucumber Salt
1 cup whole-milk Greek yogurt
1/2 cup crumbled feta cheese
1 clove garlic, minced or pressed
2 tablespoons minced fresh mint
1 tablespoon extra-virgin olive oil
1 tablespoon red wine vinegar
2 firm tomatoes, seeded and diced
1 English cucumber, seeded and diced
1/2 red onion, diced Freshly ground black
pepper
4 non-pocket pitas, oiled and lightly
griddled on each side
For the lamb: In a large skillet, heat the
oil over medium-high heat. Add the lamb, sprinkle with salt and pepper and cook
until the meat gets nice and golden brown, 10 to 12 minutes. With a slotted
spoon, remove the lamb and reserve. Lower the heat to medium and sauté the
onions in the lamb juices until soft, about 5 minutes. Add the oregano and
garlic and cook until fragrant. Season. Add the tomato paste and cook until it
caramelizes. Deglaze with the red wine and scrape any bits up that have adhered
to the pan. Add the lamb back in, stir and set aside.
For the tzatziki: Grate the cucumber on the
large holes of a box grater and place in a fine-meshed strainer or cheese cloth
fitted over a bowl. Salt the cucumber and let sit 10 minutes. Then squeeze out
any excess moisture. Add the strained cucumber into a bowl with the yogurt,
feta, garlic and mint. Adjust the seasoning if necessary. For the cucumber
tomato relish: Toss the olive oil, vinegar, tomatoes, cucumbers and onions in a
bowl and adjust the seasoning if necessary. Cover and let sit at least 1 hour
to marry the flavors.
For the sandwich build: Schmear the
tzatziki on the pitas, then place on the lamb and top with cucumber tomato
relish.
Lamb Kabobs with Tzatziki Sauce
Recipe courtesy Sunny Anderson, 2009
12 (6-inch) wooden skewers
1 teaspoon chopped fresh rosemary leaves
1 1/2 pounds ground lamb
1 teaspoon garlic powder
2 scallions, finely chopped
1 teaspoon ground cumin
1/2 teaspoon dried thyme
2 teaspoons onion powder
Salt and freshly ground black pepper
2 teaspoons chopped fresh oregano leaves
Oil, for brushing
1 bag pita bread, at least 6 loaves
Preheat grill to high. Soak skewers in
water for 25 to 30 minutes. In a large bowl combine lamb, scallions, onion
powder, oregano, rosemary, garlic powder, cumin, thyme, salt and pepper, to
taste. Form meat around skewers, making an oblong sausage shape pressing and
securing firmly. Refrigerate 30 minutes. Remove skewers from refrigerator.
Brush grill with oil. Grill kabobs until charred on the outside and medium-rare
on the inside, turning only once, about 3 minutes each side. Brush pita lightly
with oil, and grill briefly on both sides to warm. Remove lamb kabobs from
skewers and place 2 on each pita. Drizzle with Tzatziki Sauce to serve.
Tzatziki Sauce: 2 cups Greek strained
yogurt 1/2 cucumber, seeded and chopped 1 garlic clove 2 1/2 teaspoons hot
sauce (recommended: Frank’s Red Hot) 1 teaspoon lemon juice Salt and freshly
ground black pepper Special equipment: food processor Add the yogurt, cucumber,
garlic, hot sauce, lemon juice and zest in a food processor and blend until
smooth. Season with salt and pepper, and transfer to a bowl. Refrigerate at
least 1 hour before serving.
Yield: 2 1/2 cups
Persimmon, Gingersnap And Caramel Sundaes
Susan Russo for NPR
Makes 4 servings
2 fully ripe Hachiya persimmons, stems and
skins removed
2 pints vanilla bean ice cream
1 cup crushed gingersnap cookies
4 tablespoons caramel sauce
1/4 cup lightly toasted chopped pecans
For persimmon puree, place peeled fruit in
a medium mesh sieve over a large bowl. Using a rubber spatula, press the
persimmon flesh firmly against the mesh. Discard any solids remaining in the
sieve. Divide ingredients evenly among four tall glasses or dessert bowls.
Start with a layer of crushed gingersnaps, add persimmon puree, then ice cream,
then caramel sauce and repeat. Sprinkle the top of each sundae with toasted
pecans. Serve immediately.
Spiced Persimmon And Walnut Muffins
Susan Russo for NP
Buttery soft Hachiya persimmons are used
extensively in baked goods. However, the high heat often diminishes the flavor.
That’s why I added a diced Fuyu persimmon to this muffin recipe. The result is
a moist, cakey muffin with double the spicy, sweet persimmon flavor. Makes 12
muffins
1 1/4 cup all-purpose flour
1 cup whole wheat flour
1/2 cup dark brown sugar
1 1/2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
A couple pinches ground cloves
2 large eggs, lightly beaten
1 cup low-fat buttermilk
1/4 cup canola oil
1/3 cup honey
2 teaspoons fresh minced ginger
1 teaspoon pure vanilla extract
The pulp of one large very, very ripe
Hachiya persimmon (about 1/3 cup)
1/2 cup peeled and diced Fuyu persimmon
(about 1 medium)
1/2 cup coarsely chopped golden raisins
1/2 cup lightly toasted, coarsely chopped
walnuts, plus 3 tablespoons untoasted nuts for tops of muffins
Place rack in center of oven and preheat to
375 degrees. Spray a 12-mold regular size muffin pan with cooking spray. In a
large bowl, combine flours, sugar, baking soda, salt, cinnamon, nutmeg and
cloves. In a separate bowl, whisk together eggs, buttermilk, oil and honey. Add
minced ginger and vanilla. Holding the Hachiya persimmon over a bowl, remove
the peel. Place the flesh in the bowl and mash it with a fork, making sure
there are no pieces of skin or any stray seeds. Add the persimmon flesh to the
egg mixture and whisk until just blended. Add egg mixture to the flour mixture
and stir quickly until well-combined. Fold in the diced Fuyu persimmon, raisins
and walnuts. Spoon the batter evenly into the 12 molds. Sprinkle the tops of
the muffins with the remaining 3 tablespoons chopped untoasted walnuts.
Bake for 18 to 20 minutes, or until the
tops are golden and a cake tester inserted into the center of a muffin comes
out clean. Transfer the pan to a rack to cool for 5 minutes before removing
each muffin and placing on a wire rack to cool.
Yellow Tomatoes Stuffed with Grilled Wild
Mushrooms and Parmesan Cheese
Epicurious | May 2010 by Rafael Palomino
Latin Grill: Sultry and Simple Food for Red-Hot Dinners and Parties
1 cup sliced oyster, shiitake, or
portobello mushrooms (domestic or imported)
2 tablespoons olive oil
1 tablespoon minced shallots
1/4 teaspoon chopped fresh rosemary
1/4 teaspoon chopped fresh thyme
4 perfectly ripe yellow (or red)
medium-size beefsteak tomatoes
1/4 cup fresh grated Parmesan cheese
1 handful mixed baby greens Sweet Shallot
Vinaigrette
In a medium bowl, combine the mushrooms
with the olive oil, shallots, rosemary, and thyme; let sit for about 10
minutes. Light a fire in a charcoal or gas grill. Using tongs, remove the
mushrooms from the marinade and grill until slightly softened and browned,
about 2 minutes on each side. Set them aside. (You can also complete this step
ahead of time, refrigerate the mushrooms, and then bring them to room
temperature when you’re ready to stuff the tomatoes.)
Meanwhile, prepare the tomatoes so that you
can use them to serve your salad in. Preheat the oven to 325° F. Using a sharp
knife, slice the tops off the tomatoes either flat or in a zigzag pattern; you
need them later so don’t discard them. Using a melon baller or spoon, scoop out
the insides. (You may want to save the insides for a sauce or another salad.)
Set aside. Place the tomatoes into a 1-inch baking pan (you may have to adjust
the bottoms—cutting carefully and only slightly—if they can’t sit upright),
with their tops. Bake until the skins start to wrinkle, about 15 minutes.
When the tomatoes are finished, remove the
tops and stuff with alternate layers of the mushroom mixture and the cheese.
Place the tomatoes back into the oven (without the tops) just until the cheese
starts to melt, about 5 minutes. Top each tomato with a bit of the mixed baby
greens and a drizzle of the vinaigrette. Cover with the tomato tops, and serve.
Sweet Shallot Vinaigrette
1/2 cup minced shallots
1 tablespoon brown sugar
1/2 cup white wine vinegar
1 cup canola oil
Kosher salt and freshly ground pepper
In a medium saucepan over medium heat, cook
the shallots and sugar, stirring constantly, until the shallots start to soften
and brown, about 3 minutes. Remove from heat and combine the caramelized
shallots, vinegar, and oil in a blender and mix until well blended. Season with
salt and pepper. Chill for at least an hour before using. Use immediately or
keep for up to 2 weeks.
Roasted Chestnuts
By PeggyTrowbridge Filippone, About.com
Guide
1/2 pound chestnuts
Preheat oven to 425 F. Find the flat side
of each chestnut and cut a large X with a sharp paring knife all the way
through the skin. Place chestnuts on a shallow baking pan and place in the oven
to roast for about 30 to 40 minutes, depending on size of nuts. Shake pan
several times to rotate chestnuts so they will cook evenly. If you just want
them cooked enough to peel, roast for 10 to 15 minutes. Peel roasted chestnuts
as soon as they are cool enough to handle. Once they cool completely, they are
difficult to peel. Another favorite method for small amounts is stovetop,
particularly on a gas stove. Place on top of a flame-tamer and cover with a
deep lid. Roast over low heat until done, about 10 minutes, turning often to
cook evenly.
Pink-Eyed Peas with Smoked Paprika
Alison Ashton, Cooking Light JULY 2007
3 cups fresh pink-eyed peas (about 1 pound)
1 tablespoon butter
1/2 cup finely chopped onion
2 garlic cloves, minced
1 jalapeño pepper, seeded and minced
3 cups organic vegetable broth (such as
Swanson Certified Organic)
1/2 teaspoon freshly ground black pepper
1/4 teaspoon Spanish smoked paprika
Sort and wash peas.
Heat butter in a large saucepan over
medium-high heat. Add onion, garlic, and jalapeño to pan; sauté 3 minutes or
until onion is tender. Add peas, broth, pepper, and paprika; bring to a boil.
Reduce heat, and simmer 50 minutes or until peas are tender, stirring
occasionally.
Eggplant Salad with Chickpeas and Feta
Everyday Food, July/August 2005
3 tablespoons fresh lemon juice (1 lemon)
2 tablespoons olive oil
1/2 teaspoon coarse salt
1/4 teaspoon ground pepper
1 can (15.5 ounces) chickpeas, drained and
rinsed
1 cup (4 ounces) crumbled feta cheese
1/4 cup chopped fresh mint leaves
In a large bowl, whisk together lemon
juice, oil, salt, and ground pepper. Add Basic Roasted Eggplant, chickpeas,
feta cheese, and chopped mint leaves; toss to combine.
Basic Roasted Eggplant:
3 medium eggplants (about 1 pound each)
3 tablespoons olive oil
1 tablespoon coarse salt
1/2 teaspoon ground pepper
Preheat oven
to 475 degrees. Cut eggplants into 1-inch cubes; divide between two rimmed
baking sheets. Dividing evenly, drizzle with olive oil, coarse salt, and ground
pepper; toss to coat. Spread in a single layer; roast, turning once, until
golden and tender, 25 to 30 minutes. Cool on sheets.
Roasted Pumpkin and Sweet Potato Pilau
Cooking Light OCTOBER
2007
2 cups (1/2-inch) cubed peeled fresh
pumpkin (about 12 ounces)
1 1/2 cups (1/2-inch) cubed peeled sweet
potato (about 1 medium)
Cooking spray
2 teaspoons olive oil
1 cup diced onion (1 small)
1/3 cup diced celery (about 1 rib)
2 teaspoons minced garlic
4 cups fat-free, less-sodium chicken broth
1 cup brown rice
2 teaspoons chopped fresh sage
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt 1 bay leaf
Preheat oven to 400°.Arrange pumpkin and
sweet potato in an even layer on a jelly-roll pan coated with cooking spray.
Bake at 400° for 35 minutes or until tender and just until vegetables begin to
brown, stirring after 18 minutes. Remove from oven, and set aside. Heat oil in
a large saucepan over medium-high heat. Add onion, celery, and garlic to pan;
sauté 3 minutes or until onion is tender. Add broth and remaining ingredients
to onion mixture, stirring to combine; bring to a boil. Cover, reduce heat, and
simmer 50 minutes or until rice is done and liquid is mostly absorbed. Remove
from heat; discard bay leaf. Add pumpkin mixture; stir gently to combine.
Sweet Potato and Butternut Gratin
Cooking Light NOVEMBER 2009
2 tablespoons butter
1 ounce pancetta, chopped
1/4 cup chopped shallots
2 garlic cloves, minced
1.38 ounces all-purpose flour, divided
(about 5 tablespoons)
1 teaspoon chopped fresh thyme
2 cups 2% reduced-fat milk
3/4 cup (3 ounces) grated fresh
Parmigiano-Reggiano cheese
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/8 teaspoon ground red pepper
1 pound baking potato, peeled and cut into
1/8-inch-thick slices
8 ounces sweet potato, peeled and cut into
1/8-inch-thick slices
8 ounces butternut squash, peeled and cut
into 1/8-inch-thick slices
1/3 cup (1 1/2 ounces) shredded Gruyère
cheese
1. Preheat oven to 375°. 2. Melt butter in
a small saucepan over medium-high heat. Add pancetta; cook 1 minute. Add
shallots and garlic; cook 2 minutes, stirring constantly. Weigh or lightly
spoon 1.1 ounces (about 1/4 cup) flour into a dry measuring cup; level with a
knife. Add to pan; cook 2 minutes, stirring constantly with a whisk. Stir in
thyme. Gradually add milk, stirring constantly with a whisk; cook over medium heat
until slightly thick (about 3 minutes), stirring constantly. Stir in
Parmigiano-Reggiano; cook 3 minutes or until cheese melts. Stir in salt and
peppers. Remove from heat. 3. Cook baking potato in boiling water 4 minutes or
until almost tender; remove with a slotted spoon. Cook sweet potato in boiling
water 4 minutes or until almost tender; remove with a slotted spoon. Cook
butternut squash in boiling water 4 minutes or until almost tender; drain.
Sprinkle vegetables evenly with remaining 1 tablespoon flour. Arrange potatoes
and squash in alternating layers in a broiler-safe 11 x 7-inch baking dish
coated with cooking spray; spoon sauce over potato mixture. Top with Gruyère.
Bake at 375° for 40 minutes. 4. Preheat broiler. Broil 3 minutes or until golden.
Let stand 10 minutes.
Green Bean and Artichoke Casserole
Everyday Food, December 2008
Everyday Food, December 2008
Coarse salt and ground pepper
1 pound green beans, trimmed and cut into
2-inch lengths
4 tablespoons butter
3 tablespoons all-purpose flour
2 garlic cloves, minced
2 cups whole milk
1 can (14 ounces) artichoke hearts in
water, drained, squeezed dry, and quartered lengthwise Cayenne pepper
6 slices white sandwich bread, crusts
removed, coarsely chopped
Preheat oven to 425 degrees. In a large pot
of boiling salted water, cook green beans until tender, 4 to 6 minutes. Drain,
and set aside.
In a large saucepan, melt butter over
medium. Transfer 2 tablespoons to a medium bowl, and set aside for breadcrumb
topping. To remaining butter in pan, add flour and garlic; cook, whisking, for
1 minute (do not let brown). Gradually whisk in milk; bring to a boil. Reduce
to a simmer; cook until sauce has thickened, 2 to 3 minutes. Stir in green
beans and arti- choke hearts; season with salt, pepper, and a pinch of cayenne.
Transfer to a shallow 2-quart baking dish.
Toss breadcrumbs with reserved melted butter; scatter over green bean
mixture. Bake until crumbs are golden brown and sauce is bubbling, 10 to 15
minutes.
No comments:
Post a Comment