The Magical Fruit…Let’s Have Beans at Every Meal
By Aly Wagonseller
Most of us fondly remember that famous schoolyard sing along. You know…the one that touted the not-so-secret side effects of the fabulous, fibrous and protein friendly morsel…the bean. Snickering aside, as grown-ups we’ve come to realize the tasty legume–which, in reality, is classified as a fruit–is a versatile and healthy addition to our family’s diet. From stretching your meat dollar further, to adding color and texture to soups, salads and main entrées, beans are a great way to save money, bulk up on fiber and cut back on dietary fat. But there’s more.
The real magic of beans comes from their ability to lower cholesterol, reduce the risk of certain cancers, and balance sugar and insulin levels in the body. Soluble fiber’s the key. That’s the indigestible portion of plant food that’s responsible for pushing chow through the digestive tract, removing cholesterol and creating even distribution of insulin as it travels through the blood stream. A study conducted at the University of Kentucky has shown that by adding just one cup of beans a day to your diet, you can reduce your cholesterol an average of 19% in just three weeks. This equates to reducing your risk of a heart attack by up to 40%. Diabetics (and sugar-hyped children) reap the benefits as well, especially early on in the day, because beans stabilize sugar levels in the bloodstream, keeping those highs and lows to a minimum. Certain chemicals in beans have also been proven to reduce some forms of cancer. Data from 41 countries has demonstrated a correlation between bean consumption (or lack thereof) and morbidity of breast, prostate, and colon cancers.
Although we’re sharing some bean-a-licious recipes, some obviously made with beans and others not so much, getting the entire family on the bean-eatin’ bandwagon may require some trickery. Try adding them to hearty meat or lasagna dishes, putting them in soups and stews, or hiding them inside your favorite enchilada or meatloaf recipes. For the super stubborn set, consider pureeing beans and using them in cookie recipes, like the oatmeal chocolate chip version found at Epicurious.com. And, there’s no need to spill the beans to the family either, sometimes what they don’t know certainly won’t hurt them, in fact, it may add a few years to their lives!
Santa Fe Chicken Chowder
Serves 6-8
- 2 Tbsp minced fresh green chile peppers
- 1 cup chopped onion
- 1 1/2 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp dried oregano
- 1/2 tsp salt
- 2 Tbsp olive oil
- 1/2 cup diced carrot
- 3 cups diced sweet potatoes (Precut available in the produce dept.)
- 2 cups chicken broth
- 1 cup diced red or green bell pepper
- 1 can fire roasted, diced tomatoes
- 1 cup corn, fresh or frozen
- 1 cup diced zucchini
- 2 oz cream cheese, softened
- 3/4 cup shredded sharp cheddar cheese
- 1 cup milk
- 2 cans black beans, drained and rinsed
- 2 cups cooked and shredded chicken
In a large, heavy pot, heat oil over medium high heat. Add the chiles, onion, cumin, coriander, oregano and salt. Saute, stirring frequently until onions are clear, about 10 minutes. Add the carrots, sweet potatoes and broth. Bring to a boil, reduce heat, cover and simmer for 10 more minutes. Add the bell peppers, tomatoes, corn and zucchini; stir to combine. Cover and cook over medium high heat for 15 minutes, or until vegetables are tender.
Transfer 3 cups of the soup to a blender. Add the cream cheese, cheddar and milk, processing until smooth. Add the puree, along with the black beans and shredded chicken, back to the soup. Heat over medium low heat until thickened to desired consistency. Serve with tortilla strips, black olives and sour cream, if desired.
Chili Crusted Black Bean Tart
Serves 6
- 1 1/4 cups all-purpose flour
- 1 tsp ground cumin
- 1 tsp chili powder
- 1 tsp paprika
- 1/2 tsp salt
- 6 Tbsp chilled unsalted butter, cut into bits
- 2 Tbsp ice water
- 1 medium red onion, chopped
- 1 bay leaf
- 2 cups canned black beans, rinsed and drained
- 1 cup refried black beans
- 1 Tbsp plus 2 tsp olive oil, divided
- 1 (10 oz) package frozen corn, thawed
- 1 red bell pepper, chopped
- 1/2 cup cilantro, cleaned and chopped
- 1 3/4 cups coarsely grated Pepper Monterey Jack
- 1 can chopped jalapeños, drained
- 1/2 cup green onion, chopped
- 1 cup plus 2 Tbsp sour cream, divided
- 2 tsp fresh lime juice or to taste
Preheat oven to 350°F. Combine 1 cup sour cream and lime juice until well blended. Refrigerate.
Combine the first five ingredients in a food processor. Add butter and pulse until mixture resembles coarse meal. Add ice water and pulse until mixture forms a dough. Press onto bottom and sides of a 10-inch tart pan. Chill 15 minutes, or until firm. Line shell with foil and fill with rice or pie crust weights. Bake shell until edge is set, 8 to 10 minutes. Remove foil and rice and bake 10 minutes more, or until golden. Cool.
Heat 2 teaspoons olive oil over medium high heat, adding the onions and bay leaf and sautéing until tender. Add 2 cups canned black beans and sauté for 2-3 minutes. Remove from pan, discard bay leaf, and place in a large bowl. Set aside. Heat the additional 1 tablespoon olive oil. Add the corn and sauté over high heat for about two minutes. Salt and pepper to taste. Add corn mixture to the beans, along with the bell pepper, cilantro, cheese, jalapeños and green onions. Season again with salt and pepper.
Mix the refried beans with 2 tablespoons sour cream. Spread evenly onto the cooled crust. Fill with the bean/corn mixture, pressing down gently. Bake for approximately 20-30 minutes, or until cheese is melted. Cool in pan for 15 minutes. Serve with lime sour cream.
Tuscan Ribollita
Serves 6
- 2 Tbsp olive oil
- 4 oz pancetta or bacon, chopped
- 1 small onion, peeled and roughly chopped
- 1 carrot, peeled and chopped
- 1 celery stalk, chopped
- 3 garlic cloves, peeled and smashed
- 1 (15 oz) can diced tomatoes
- 3 (15 oz) cans cannellini or white kidney beans, drained and rinsed
- 2 cups chicken broth
- 1 sprig fresh rosemary
- 1 package baby spinach
- 1/2 cup toasted, fresh bread crumbs
- Shaved Parmesan cheese
- Olive oil and red wine vinegar for drizzling
Heat olive oil in a large pot over medium heat. Add the pancetta and onion, sautéing 2-3 minutes. Add the carrots and celery, sautéing for 3 minutes. Add the garlic and saute approximately 2-3 minutes more. Add the tomatoes and their juices, along with the beans, broth, and rosemary. Simmer, covered, until the beans break apart, about an hour.
Add the spinach and cook for 5 to 7 minutes more. Cool to room temperature. Before serving, add the bread crumbs to the soup and gently reheat. Serve, drizzled with olive oil, vinegar and shaved Parmesan cheese.
Moroccan Short Ribs
Serves 4-6
- 1 Tbsp dried thyme, crushed
- 1 tsp salt
- 1 tsp ground ginger
- 1 tsp black pepper
- 1/2 tsp cinnamon
- 6-8 beef short ribs
- 2 Tbsp olive oil
- 2 cups beef broth
- 1 (16 oz) can garbanzo beans, drained and rinsed
- 1 (14.5 oz) can diced tomatoes, drained
- 1 large onion, cut into thin wedges
- 1 med fennel (anise) bulb, cut into thin wedges
- 1 cup chopped carrot
- 4 cloves minced garlic
- 1 package roasted garlic flavored couscous
- 1/2 cup slivered almonds, toasted
- 1/3 cup dried currants
- Salt and pepper to taste
In a small bowl mix the thyme, salt, ginger, pepper and cinnamon. Dry off short ribs with a paper towel. Sprinkle with the spices, messaging into the meat. Heat the olive oil over medium high heat. Brown the short ribs, working in batches to ensure space in between ribs. Drain the fat. Deglaze the pan with a bit of the beef broth, scraping up browned bits. Pour into a 6-7 quart slow cooker.
Layer the remaining broth, beans, tomatoes, onion, fennel, carrot and garlic in the slow cooker, ending with the short ribs on top. Cover and cook on low setting for 8-9 hours or high setting for 4-5 hours.
About 20 minutes before the meal, prepare the couscous according to package directions, adding the almonds and currants to the pot along with the dry couscous. Serve with 1-2 short ribs and a healthy serving of vegetables.
A Season to Celebrate – Festive Finger Foods for Holiday Entertaining
By Aly Wagonseller
From now until New Year’s Eve, it’s party time, with food, wine and festive cocktails capturing center stage. And, while elaborate sit down dinner parties are certainly an option, many modern day hosts prefer a more casual approach to entertaining; one that allows for informal mingling and a variety of “small plate” offerings that pack a big flavor punch, sans fork and knife fuss.
When planning your finger food extravaganza, a few tips can help keep your stress level to a minimum. Choose appetizers that can be made ahead of time and either finished with garnishes or heated at the very last minute. This is especially important since your guests want to spend time with you, and not get the feeling that you’re working the kitchen more than the crowd. For large groups, augment homemade appetizers with store bought cheese and vegetable platters, fresh rolls, antipasto that includes a variety of brined olives and peppers, as well as spiced or savory nuts. Make sure that finger foods are easy to eat, keeping them bite sized and serving with toothpicks when necessary to prevent that stray meatball or two from rolling onto the floor. Finally, serve enough appetizers, about 12-14 pieces per person, per hour to keep your guests’ appetites satiated and their alcohol content at a responsible level.
We’ve provided some delicious, finger food options that will wow your guests while still allowing you to enjoy their company. After all, good food, holiday cheer and spending quality time with friends and family are what this season is all about.
Cranberry, Pecan and Rosemary Brie en Croute
Serves 12
- 1/3 cup cranberries
- 1 sheet Pepperidge Farm Puff Pastry
- 1 egg
- 1 Tbsp. water
- 1/4 cup chopped toasted pecans
- 1/4 cup honey
- 1/2 tsp. chopped fresh rosemary
- 1 (13.2 oz) round Brie cheese
- Serving crackers
Soften cranberries by mixing them with ½ cup hot water in a small bowl. Let stand for 1 minute, drain and pat dry. Thaw the pastry sheet at room temperature for 40 minutes or until easy to handle. Heat the oven to 400°F. Beat the egg and water in a small bowl with a fork.
Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into a 14-inch square. Transfer pastry to a parchment paper lined baking sheet. Stir the cranberries, pecans, honey and rosemary in a small bowl. Spread the cranberry mixture into the center of the pastry square. Top with the cheese round. Brush the edges of the pastry with the egg mixture. Fold two opposite sides of the pastry over the cheese. Trim the remaining two sides of the pastry square to 2-inches from the edge of the cheese. Fold the sides up onto the cheese and press the edges to seal. Place the pastry-wrapped cheese, seam-side down, onto the baking sheet. Decorate with pastry scraps if desired, then brush the pastry with the egg mixture.
Bake for 20 to 25 minutes or until the pastry is deep golden brown. Let stand for 45 minutes to 1 hour. Serve with the crackers.
Roast Beef, Arugula and Parmesan Potato Rounds with Lemon Aioli
Makes 30 pieces
- 1/2 cup mayonnaise
- Zest of one lemon
- ½ tsp. Dijon mustard
- 10 frozen hash brown patties, slightly thawed
- 1 Tbsp. freshly cracked pepper (optional)
- ¼ pound thinly sliced deli roast beef
- Arugula leaves
- 1/8 pound Parmesan cheese, thinly shaved
- Olive oil for frying
Combine mayonnaise, lemon zest and mustard with a whisk. Refrigerate.
With a 2 inch circular cookie cutter, cut three rounds from each hash brown patty. Heat the oil over medium-high heat in a heavy frying pan. Cook potato rounds until golden, approximately 3-4 minutes per side. Remove from pan and blot slightly on a paper towel. While still hot, roll edges in freshly cracked pepper if desired. Place on paper towels and cool slightly.
Cut roast beef into 2 inch wide strips. Place one or two arugula leaves and one or two slivers of shaved Parmesan cheese along the edge of the beef. Roll the roast beef around the filling, forming individual cylinders.
Assemble by placing a dollop of the lemon, mayonnaise mixture in the center of each potato round. Top with roast beef rolls. Garnish with additional shaved Parmesan and cracked pepper if desired.
Cranberry, Crab Meat and Cream Cheese Tartlets
Makes 15 pieces
- 1/2 cup Ocean Spray whole berry cranberry sauce
- 1/3 cup cream cheese, softened
- 1/4 cup minced crab meat
- 2 Tbsp. green onion, white and green parts, sliced
- 15 Pre-made phyllo cups, thawed
Heat the oven to 375°F.
Place cranberry sauce in a small mixing bowl; beat with a fork or wire whisk until smooth. In a separate bowl, combine cream cheese, crab meat and green onion.
Fill each shell with about 1 tsp. of the cream cheese mixture. Top with 1/2 tsp. of the cranberry sauce. Bake for 10 minutes or until heated through.
Linguica Sausage and Shrimp Skewers with Smoky Paprika Dipping Sauce
Makes 30 pieces
- 1/2 cup mayonnaise
- 1/4 tsp. ground cumin
- 5 ½ tsp. smoked paprika, divided
- 3/4 cup olive oil
- 4 large garlic cloves, pressed
- 2 Tbsp. fresh thyme, chopped
- 4 tsp. sherry wine vinegar
- 3/4 tsp. salt
- 1/2 tsp. freshly ground black pepper
- 1/2 tsp. dried crushed red pepper
- 30 uncooked, medium size shrimp, peeled & deveined
- 1 (13 oz) pkg. cooked Linguica sausage, cut into 1-inch-long pieces
- 30 2-layer sections of red onion wedges
- Nonstick vegetable oil spray
Make the dipping sauce by combining mayonnaise, cumin and ½ tsp. of smoked paprika. Refrigerate.
Whisk together the olive oil, garlic, thyme, remaining paprika, vinegar, salt, and black and red peppers until combined. Place shrimp and sausage slices into separate, one gallon sized, resealable plastic zipper bags. Divide the oil mixture between the two bags and marinate in the refrigerator for at least one hour, longer if desired.
Heat a grill pan sprayed lightly with cooking spray over medium high heat. Grill the onion wedges until slightly charred but not wilted. Remove from pan and set aside. Grill the sausage until heated through, set aside. Finally, grill the shrimp until slightly opaque.
Skewer one of each item onto a small, decorative skewer. Serve with smoked paprika sauce.
Harvest in the Kitchen – The Flavors of Fall
By Aly Wagonseller
As the days get shorter and searing temperatures tumble, the crisp nights of autumn beckon meals filled with warmth, substance and the bountiful flavors of fall. Vibrant acorn and butternut squash, juicy pears, tart apples, ruby red pomegranate seeds and cranberries, and the star–mellow pumpkin–speak volumes to the season; their colorful appearance and savory flavors satisfying our palates from entrée to dessert.
Yet, with all the abundant squash, root vegetables and fruit in the produce department, fall cuisine can be time consuming in the peeling and chopping department. While this may not be a problem for weekend cooking, in fact for some it can be very therapeutic, what about during the week when a quick, yet substantial meal is still in order? A few tricks can save a lot of time.
One of the best ways to get in and out of the kitchen in a flash is by using pre-chopped ingredients. Found in most grocery or specialty stores including Trader Joe’s, prepackaged sliced apples and cubed squash are huge time savers, allowing for very little prep time, yet maintaining fresh flavor. Frozen squash puree is also a wonderful alternative, especially in soups, as this eliminates the need for blending. Fruits like pomegranates can be especially challenging, with prepackaged seeds being a costly alternative that may not be worth the expense. No need to omit them. Cut a fresh pomegranate in half and, holding the cut side down over a bowl to catch the seeds, gently tap the outside of the fruit with a rolling pin. No broken seeds or juice all over the countertop!
Autumn is a wonderful time to cocoon in a cozy kitchen. And with recipes that include a delicious Harvest Soup, Creamy Pumpkin Pasta Bake, and an earthy Autumn Fruit Crumble, you can serve your family meals that warm the soul any day of the week.
Sweet and Savory Sausage Stuffed Acorn Squash
Serves 8
4 small acorn squash
1 1/2 tbsp. butter
1/2 cup diced red bell pepper
2 large green onions, thinly sliced 4 cremini mushrooms, coarsely chopped 3 tbsp dry roasted pistachio nuts, chopped 3 tbsp. craisins
1 pound bulk breakfast sausage
1 cup seasoned stuffing croutons, slightly crushed
1/2 cup canned beef broth
1/2 teaspoon pepper
1/4 teaspoon salt, optional
2/3 cup light molasses
Preheat oven to 400°F. Cut two 3/4-inch-thick slices from the center of each acorn squash for a total of 8 slices (reserve ends of squash for another use). Scoop out seeds and fibers from center slices and discard. Arrange squash rings in single layer on parchment or foil lined 15x10x2-inch baking dish. Set aside.
Melt butter in a heavy, nonstick skillet over medium heat. Add bell pepper, green onions and mushrooms, sautéing until tender, about 3 minutes. Transfer to large bowl and cool. Mix in sausage, stuffing cubes, pistachios, craisins, broth, pepper and salt. Divide mixture into eight portions, approximately 1/3 cup, mounding the portions into the center of each squash ring. (Can be prepared 1 day ahead. Cover and refrigerate.)
Brush sausage and squash with half of molasses. Bake 15 minutes. Brush with remaining molasses and bake until squash is tender and sausage is cooked through, about 30-35 minutes.
Harvest Soup with Pancetta and Gruyère Croutons
Serves 8
¼ cup plus 2 tbsp. butter, divided 4 slices pancetta, chopped
1 large onion, finely chopped
4 large garlic cloves, chopped
3 cans low-salt chicken broth
4 cups butternut squash, peeled and cut into 1-inch pieces
4 cups acorn squash, peeled and cut into 1-inch pieces 1 red apple, diced
2 1/4 tsp. minced fresh thyme, divided
2 1/4 tsp minced fresh sage, divided
1/4 cup whipping cream
1 baguette bread loaf, cut into 24, ¼ inch slices
1 cup grated Gruyère cheese
1 teaspoon minced fresh thyme
1 teaspoon minced fresh sage
In a large pot over medium heat, sauté pancetta until crisp. Remove from pan and drain on paper towel. Leaving 1 tsp. of pancetta fat in the pan, add ¼ cup butter, heating until melted. Add apple and onion and sauté for five minutes. Add garlic and sauté until tender, about 5 more minutes. Add broth, squashes and 1 ¼ tsp. each of the thyme and sage. Bring to a boil then reduce heat and cover, simmering until squash is very tender, about 20 minutes.
Meanwhile, preheat broiler. Butter 1 side of each bread slice with remaining butter. Arrange bread, buttered side up, on baking sheet. Broil until golden, about 1 minute. Turn slices over and sprinkle with cheese and remaining herbs. Sprinkle with salt and pepper. Broil until cheese melts, about 1 minute. Set aside.
Working in batches, puree soup in blender. Return to pot and stir in cream, Simmer until slightly thickened. Ladle into bowls, garnishing with pancetta, croutons and freshly ground pepper.
Autumn Fruit Crumble with Cinnamon Whipped Cream
Serves 8
2/3 cup plus 1 ½ tsp. sugar, divided
3 tbsp. plus ½ cup flour, divided
2 tsp. ground cinnamon, divided
1/2 tsp. ground nutmeg ¼ tsp. salt
4 large Granny Smith apples, peeled and cut into 1/4-inch-thick slices
2 large ripe pears, peeled and cut into 1/4-inch-thick slices
¾ cup craisins 1 tbsp. fresh lemon juice
½ cup (one stick) unsalted butter, room temperature 1 ¼ cups rolled oats
½ cup packed golden brown sugar
2/3 cup toasted pecans, chopped
1 2/3 cup chilled whipping cream
¾ tsp. vanilla
Preheat oven to 375°F. Butter a 13×9 or 11×7 inch glass or ceramic baking dish. Mix 2/3 cup sugar, 3 tbsp. flour, 1 tsp. cinnamon, and nutmeg in large bowl. Add apples, pears, and craisins; sprinkle with lemon juice and toss to coat. Transfer to prepared dish.
Stir together oats, flour, salt, brown sugar and pecans. Blend in butter with fingertips, mixing until mixture forms small clumps. Scatter over fruit mixture and bake until juices are bubbling and topping is golden brown, about 40 minutes. Cool about 20 minutes.
Meanwhile, beat whipping cream, remaining 1 ½ tsp. sugar, vanilla and cinnamon until soft peaks form. Serve over crumble along with vanilla ice cream if desired.
Creamy Pumpkin Pasta Bake
Serves: 8
1 pound sweet Italian sausage 3/4 cup chopped onion 1 tbsp. minced garlic 1 tsp. red pepper flakes 2 tbsp. oil 1 (15-ounces) can pumpkin puree 1 1/2 cups chicken stock 2 tsp. fresh sage leaves, chopped 2 tsp. salt 1/2 cup heavy cream ¾ pound ziti pasta, cooked al dente 2 tbsp. fresh parsley leaves, chopped 1 cup freshly grated Parmesan
Butter (8) 8-ounce ramekins. In a large, deep skillet, cook sausage over medium heat until crumbled and brown. Remove from skillet, drain on paper towels and set aside. Discard all but 2 tbsp. of the sausage fat from the skillet, adding the oil and heating over medium heat until hot. Add onion, garlic and crushed red pepper flakes, cooking and stirring until soft; about 3 minutes. Stir in pumpkin puree, chicken stock, sage and salt. Bring to a boil then lower the heat and simmer 5 minutes. Stir in cream and sausage and simmer until creamy and slightly thickened.
Add cooked pasta to the skillet and gently toss to coat. Mix in parsley. Divide between prepared ramekins. Sprinkle with Parmesan cheese and bake for 35 minutes until the topping is golden brown.
Burgers with a Twist
By Aly Wagonseller
Burgers have certainly come a long way, with gourmet restaurants and celebrity chefs elevating this humble American staple to something much grander than just seasoned ground meat on a Wonder Bread bun. And we certainly can’t ignore the efforts of the home cook. Especially those grilling pioneers who annually stuff, top and dress their burgers with concoctions worthy of winning the $100,000 grand prize offered at such contests as Sutter Home Winery’s Build a Better Burger Contest. Let’s face it–bland burgers are, well, bland. Summer’s the perfect time to give your backyard burgers some much needed bling.
Stepping outside of the hamburger box is easier than you might think; it starts with the meat–or lack thereof. While ground beef with a higher, 80/20 fat content makes a tasty patty, having your butcher freshly grind a gorgeous sirloin or rib eye steak, or a tasty hunk of brisket, makes for something extraordinary. Lighten your caloric intake by choosing a mixture of dark and white ground turkey or chicken meat, fresh or canned salmon or even tuna. Better yet, go the vegetarian route, chocking your burger full of healthy produce and grains that add up to exceptional flavor, without all the fat.
But don’t stop there. Keep those creative, burger juices flowing by switching up toppings and bun options. Slather on chipotle tarter sauce, mint riata, sweet and spicy barbecue sauce or tarragon spiked mayonnaise. Ditch iceberg lettuce and raw onion, adding sophisticated crunch via organic microgreens, arugula and caramelized onions instead. Break the white bread trend and surround your burger with interesting textures and flavors found in focaccia rolls, pita bread, Tandoori naan or brioche. The possibilities are endless, and one thing’s for sure…boring burgers will become a thing of the past.
Veggie Burgers with Mint Riata Dressing
Serves 6
- 1 (7 oz) container plain Greek yogurt
- 2 Tbsp. fresh mint, finely chopped
- 2 Tbsp. fresh cilantro, finely chopped
- 1 1/4 tsp. grated lime peel
- 6 large cremini mushrooms
- 2 scallions
- 1/2 red bell pepper
- 1/2 cup chopped fresh spinach
- 1 carrot, peeled and grated
- 1 small sweet potato, peeled and grated
- 3 Tbsp. olive oil
- 3/4 cup fresh corn kernels
- 2 cloves garlic
- 1½ tsp. cumin
- ¼ tsp. cayenne pepper
- 1 egg white
- Salt and pepper
- 1 cup brown rice, cooked
- 1/2-1 cup panko bread crumbs
- Pita bread or Tandoori Naan
- Coarse kosher salt
Mix together yogurt, mint, cilantro and lime peel. Refrigerate.
In a food processor, pulse together mushrooms, scallions and red pepper until finely chopped, but not liquified. Separately pulse the spinach, carrot and sweet potato until finely chopped; set each aside.
In a large skillet, heat 1 Tbsp. oil over medium high heat. Stir in corn, along with the mushroom mixture, cooking for 3-4 minutes. Add garlic, cumin and cayenne and cook for 30 seconds. Remove from heat and stir in spinach. Add carrot and potato and stir to combine. Add egg white and season with salt and pepper. Stir in rice and enough bread crumbs so that the mixture holds together. Shape mixture into 6 disks and place on a plate lined with parchment or wax paper. Chill for at least 1 hour.
Heat remaining olive oil in a non-stick skillet and cook veggie burgers until golden on each side. Serve with mint riata in pita or naan, garnishing with grilled vegetables or shredded lettuce if desired.
Fresh Salmon Burgers with Tarragon Aioli
Serves 4
- 1 cup + 3 Tbsp. mayonnaise
- 1/4 cup sour cream
- 8 green onions, chopped and divided
- 2 Tbsp. small capers, drained
- 2 Tbsp. fresh lemon juice
- 2 Tbsp. fresh tarragon, chopped
- 2 tsp. Dijon mustard
- 2 tsp. prepared white horseradish
- 1 pound skinless salmon fillet
- 1/2 tsp. salt
- 1/2 tsp. pepper
- ½ cup panko breadcrumbs
- 1-2 Tbsp. butter
- Focaccia rolls, split and toasted
- Tomato
- Radicchio leaves
Combine 1 cup mayonnaise, sour cream, 4 green onions, 1 Tbsp. each of the capers, lemon juice and tarragon, and 1 tsp. each of the mustard and horseradish. Chill.
In a food processor, gently pulse the salmon until finely chopped, making sure not to over process. Place salmon in a large bowl and mix with the remaining green onions, capers, lemon juice, tarragon, mustard and horseradish. Add the remaining 3 Tbsp mayonnaise and season with salt and pepper. Mix breadcrumbs into salmon mixture. Form into four 1-inch thick patties.
Melt butter in large, non-stick skillet over medium-high heat. Add salmon patties; cook until just firm to touch and brown and crusty, about 3 minutes per side. Serve on toasted rolls, dressed with the mayonnaise mixture, tomato and radicchio.
Coffee Rubbed Texas Cheeseburgers
Serves 8
- 1 Tbsp. freshly ground coffee
- 2 tsp. brown sugar, packed
- 2 tsp. freshly ground black pepper
- 1/2 tsp. ground coriander
- 1/2 tsp. dried oregano
- 1/2 tsp. fine sea salt
- 8 slices applewood-smoked bacon
- 1 pound ground chuck
- 1 pound ground sirloin
- 8 slices smoked Gouda or Provolone cheese
- 8 potato or brioche hamburger buns, buttered and toasted
- 8 slices red onion
- 8 slices tomato
- Bottled spicy barbecue sauce
Mix coffee, sugar, pepper, coriander, oregano and salt in a small bowl. Set aside.
Cook bacon in large skillet until crisp. Transfer to paper towels to drain. Break in half. Gently mix chuck and sirloin in large bowl. Form meat into 8 patties, each 3 1/2 to 4 inches in diameter and 1/3 to 1/2 inch thick. Using thumb, make slight indentation in center of each burger.
Prepare barbecue (medium-high heat). Sprinkle 1 tsp. coffee rub on top side of each burger. Place burgers on grill rack rub side down. Grill until slightly charred, about 4 minutes; turn. Place 2 bacon slice halves atop each burger. Cook 3 minutes. Top each with 1 cheese slice. Cover and cook until cheese melts, about 1 minute longer. Serve on toasted buns with onion, tomato and barbecue sauce.
Southwestern Turkey Burgers with Chipotle-Chili Tartar Sauce
- 3/4 cup mayonnaise
- 2 Tbsp. extra-virgin olive oil
- 2 Tbsp. minced red onion
- 2 Tbps. chopped fresh dill
- 1 Tbps. canned chipotle chilies
- 1 Tbsp. capers, drained
- 1 1/2 pounds ground turkey
- 1/2 cup finely crushed tortilla chips (crushed in re-sealable plastic bag with mallet)
- 6 Tbsp. chopped cilantro
- 1 egg
- 2 tsp. chili powder
- 1 tsp. ground cumin
- 1/2 tsp. ground black pepper
- Whole wheat hamburger buns, toasted
- Red onion slices
- Tomato slices
- Arugula or shredded lettuce
- Pepper Jack cheese (optional)
Whisk first 6 ingredients in small bowl. Season with salt and pepper. Cover and chill.
Prepare barbecue (medium heat).Combine turkey, tortilla chips, cilantro, egg and spices. Form into 1/2-inch thick patties. Grill burgers until cooked through, about 5 minutes per side, adding cheese about 3 minutes prior to end of cooking. Spread 1 Tbsp. sauce on bottom half of each bun. Top each with 1 burger, then 1 more Tbsp. sauce. Serve with onion, tomatoes and arugula or shredded lettuce.
Parsley, Sage, Rosemary & Thyme -Cooking with Herbs
By Aly Wagonseller
There’s no better way to add flavor to food, without the addition of salt or added fat, than by tossing in a handful of garden fresh herbs. From the woodsy essence exhibited by an earthy sprig of rosemary, to the licorice undertones so prevalent in the leaves of the tarragon plant, fresh herbs have a way of elevating the simplest of dishes from plain Jane average to vibrant, palate pleasing perfection.
Still, with the wide array of distinct seasoning that each species maintains, it can be easy to go overboard, using competing or overpowering flavor combinations that result in an unpalatable forest on your plate. You must first know what you’re working with, using pungent varieties more sparingly, and experimenting with flavors that your family finds appealing.
Basil – One of the most widely used herbs in Italian cuisine, basil has a distinctively peppery, yet sweet flavor profile that’s equally adept as a main salad ingredient as it is in pestos or sauces. Care must be taken that basil is eaten when extremely fresh, as it can become bitter if prematurely chopped.
Parsley – Much more than a pretty garnish, parsley, especially the Italian flat leaf variety, adds a clean, subtle peppery spice that’s perfect for sassing up traditional egg or pasta dishes, as well as adding brightness to creamy dishes that need to lighten up a bit.
Sage – Traditionally used in heavy cream dishes, meats and sausage preparations, sage exhibits a pungent, yet slightly minty flavor that holds up better to heat than most herbs. It’s great when used with creamy sauces and sweet vegetables, including sweet potatoes and squash.
Thyme – Used in many Mediterranean dishes, thyme has a lemony spiciness that marries well with a variety of other herbs, including parsley and rosemary. Wonderful on roasted chicken or roast, the leaves should be peeled from the stock before chopping.
Regardless of what might become your “go to” herb combination, remember that dried herbs are much more concentrated than fresh, about 3/4 to 1 teaspoon dried being the equivalent of 2 to 4 teaspoons of fresh. Use fresh whenever possible, storing them loosely wrapped in a damp paper towel placed inside a Ziplock bag filled with air. And try growing your own! It makes for a fast and convenient way to snip flavor into your next meal!
Bacon-Herb Wrapped Pork Tenderloin
Serves 4
1 head garlic, top sliced off
3-4 tbsp olive oil, divided
2 pork tenderloins (about 1 to 1 1/2 pound each) trimmed of excess fat
Salt and freshly ground black pepper
1 tbsp chopped fresh rosemary
12 fresh sage leaves, chopped
1 tbsp chopped fresh thyme
12 1/4-inch thick slices bacon
Preheat oven to 300 degrees F. Place garlic in a small ramekin, drizzle with 1-tbsp olive oil, and wrap in foil. Bake until soft, about 45 minutes. When cool enough to handle, squeeze garlic flesh from head into a small bowl.
Arrange tenderloins on work surface. Rub the top of each tenderloin with 1/2 of the roasted garlic and season with salt and pepper. Mix together the herbs and scatter half of the mix over the garlic on each tenderloin. Wrap 6 strips of bacon around each tenderloin and tie bacon in place with kitchen twine.
Preheat oven to 375 degrees F. Heat remaining oil in a medium skillet over medium-high heat. Sear the tenderloins until golden brown on all sides. Transfer seared tenderloins to medium roasting pan; place in the oven and cook to medium doneness about 8 to10 minutes. Transfer tenderloins to cutting board and let stand 10 minutes. Remove twine before carving. Recipe courtesy Bobby Flay.
Chicken and Tabbouleh Salad
Serves 6-8
1 1/2 cups boiling water
1 cup bulgur wheat
1/4 cup freshly squeezed lemon juice (2 lemons)
Olive oil
Kosher salt
2 chicken breasts, bone in, skin on
Freshly ground black pepper
1 cup minced scallions, white and green parts (1 bunch)
1 cup chopped fresh mint leaves (2 bunches)
1 cup chopped fresh flat-leaf parsley (1 bunch)
1 hothouse cucumber, unpeeled, halved lengthwise, seeded, and medium-diced
2 cups halved cherry tomatoes
Preheat the oven to 350 degrees F.
In a heat-proof bowl, pour the boiling water over the bulgur wheat. Add the lemon juice, 1/4 cup olive oil, and 1 1/2 tsp of salt. Stir. Cover the bowl with plastic wrap and allow the bulgur to stand at room temperature for about 1 hour.
Place the chicken breasts on a baking sheet and rub them with olive oil. Sprinkle liberally with salt and pepper. Roast for 35 to 40 minutes, until just cooked. Set aside until cool enough to handle.
Remove the chicken meat from the bones and discard the skin. Cut the chicken into medium dice and add to the bulgar wheat / lemon mixture. Add the scallions, mint, parsley, cucumber and tomatoes. Season to taste and serve immediately, or cover and refrigerate. The flavors will improve as it chills. Recipe courtesy of Ina Garten.
Rosemary Shrimp with Mint Pesto Dipping Sauce
Serves 4
1/2 cup pine nuts, toasted
5 chopped garlic cloves, divided
2 tbsp (packed) feta cheese
2 tbsp (packed) Parmesan cheese
1 tbsp coarsely chopped jalapeño
1/2 tsp salt
1/2 tsp black pepper
2 cups (packed) fresh mint leaves
5 tbsp fresh lemon juice, divided
1/3 cup + 2 tbsp extra-virgin olive oil, divided
24 large uncooked shrimp, peeled, deveined, tails left intact
1 tbsp chopped fresh parsley
24 4-inch-long woody rosemary sprigs
For mint pesto, combine nuts, 3 cloves garlic, cheeses, jalapeño, salt and pepper in a food processor. Using on/off turns, process until mixture is smooth. Add mint leaves and lemon juice; process until smooth, stopping occasionally to scrape down sides of bowl. Gradually add oil and process until mint pesto is smooth and creamy. (Can be made 1 day ahead; cover and refrigerate.)
Preheat broiler. Sprinkle shrimp with salt and pepper. Whisk oil, garlic, and parsley in medium bowl to blend. Add shrimp; toss to coat. Let stand at room temperature 15 minutes. Arrange shrimp in single layer on broiler pan. Broil until opaque in center, about 2 minutes per side. Transfer to large bowl; sprinkle with lemon juice and toss with 1/2 cup mint pesto. Starting at base end of rosemary, skewer 1 shrimp on each sprig. Arrange on platter and serve.
Mango-Radicchio Caprese with Basil Vinaigrette
Serves 4
1/3 cup chopped fresh basil plus 8 whole large basil leaves
3 tbsp extra-virgin olive oil
2 tbsp white balsamic vinegar
8 radicchio leaves, thick ends trimmed
2 large mangoes, peeled, halved, thinly sliced
8 1/4-inch-thick slices fresh mozzarella cheese (from one 8-ounce ball)
Blend chopped basil, oil, and vinegar in mini processor until most of basil is pureed. Season with salt and pepper.
Overlap radicchio, mangoes, cheese, and basil leaves on plates. Drizzle with vinaigrette. Serve, passing remaining vinaigrette. Recipe from Epicurious.com.
A Meal with No Rules – Brunch
By Aly Wagonseller
Ah the contradiction of brunch–not entirely breakfast or strictly lunch, yet always a wonderful excuse for a mid-morning party. It’s a leisurely time to gather with family and friends to savor a hearty meal, sparkling libation and good conversation. Brunch is the perfect way to set the tone for a relaxing, weekend day to come.
Although there are no rules when it comes to a brunch menu, there are a few things to consider. This is a meal that’s counting for both breakfast and lunch so you don’t want to disappoint your guests with too little variety or not enough to eat. A general rule of thumb for a casual family brunch should present at least one meat or fish selection, an egg dish, one to two side dishes, muffins and a dessert. Think about your menu, paying close attention to the sweet, savory, heavy or light aspects of your food options and providing the proper balance of each. For example, if you decide to serve a weighty Breakfast Torte as your main egg dish, provide contrast by choosing lighter side dishes that might include yogurt with granola or a fresh fruit salad. Conversely, if a rich and creamy Strawberries and Cream French Toast is the main attraction, a savory pairing of sausage and crunchy cottage potatoes might fare better. Most importantly, choose at least a few items that can be assembled or partially prepared the night before. Brunch is about a relaxing morning, hostess included.
And don’t forget the bubbly! Champagne or prosecco are must haves for grown-ups, with sparkling water or cider and 7-Up serving as nice non-alcoholic alternatives. Add frozen peaches and a touch of simple syrup or agave nectar for wonderful bellinis. A splash of orange, passion fruit or pomegranate juice makes flavorful mimosas, or try macerated strawberries with a touch of mint for an interesting departure from the norm. A nicely stocked lemonade and ice tea bar with fresh fruits and flavored beverage syrups is also a nice idea, especially if there are plenty of kids in attendance.
What a wonderful way to ease into the day. Whether it’s Easter, Mother’s Day, or any Sunday of the week, there’s no better time than now to throw a festive brunch of your own.
Layered Breakfast Torte
Serves 8
1.5 boxes (3 sheets) of puff pastry, thawed then chilled
3 Tbsp butter
10 large eggs
1 Tbsp fresh chives, chopped
2 tsp fresh tarragon, chopped
Pinch of grated nutmeg
1 box frozen spinach, thawed and thoroughly dried
1/2 lb of Swiss cheese, thinly sliced
1/2 pound sausage, cooked, chopped and drained
1 jar roasted red peppers, drained and dried
Salt and pepper to taste
1 egg and 1 Tbsp water, beaten together
Coat an 8 1/2″ spring form pan with cooking spray. Roll out one sheet of puff pastry to 1/4″ thick and cut out a 9″ circle. Place in the bottom of the pan with the extra 1/2″ going up the sides. Roll out the second piece of puff pastry to 1/4″ thick and cut out an 8″ circle; wrap in plastic and refrigerate for later. Roll the remaining sheet of puff pastry to 1/4″ thick and cut rectangles out to wrap around the inside of the spring form pan, leaving a 1″ overhang at the top. Use water where seams meet, pressing the pastry against the pan for a smooth fit. Cover with plastic wrap and refrigerate one hour.
In a medium skillet, melt butter over low heat. Whisk together the eggs, herbs, nutmeg, salt and pepper. Pour the eggs into the skillet and gently scramble until loosely cooked, (eggs will cook completely in the oven later). Remove from heat, cover and cool completely.
In prepared pastry lined pan, layer half the partially cooked eggs, half the spinach, half the cheese, half the sausage, all the peppers, then the remaining sausage, cheese, spinach, and eggs, in that order. Spread each layer to the edge of the spring form pan. Fold the puff pastry overhang onto the ingredients. Brush with egg wash, then place the refrigerated 8″ circle on top, sealing the pastry along the sides. Cut a vent in the center and place in the refrigerator for one hour or overnight.
Preheat oven to 350°F. Place torte on a baking tray, brushing again with the remaining egg wash. Bake for 1 hour and 15 minutes, or until golden and puffy. Remove from oven and cool to room temperature or the torte will fall apart when sliced. Serve with mustard.
Strawberries and Cream French Toast
Serves 4-6
1/2 cup chopped pecans
1/4 cup brown sugar
6 Tbsp butter, divided
6 (2″ wide) slices challah or brioche bread
4 oz cream cheese, softened
4 oz Mascarpone cheese
2 Tbsp powdered sugar
6-8 large strawberries
1 cup buttermilk
3 large eggs
1 level Tbsp white sugar
1/4 tsp nutmeg
1/4 tsp cinnamon
1/8 tsp salt
1/2 tsp lemon zest
Preheat oven to 250°F. Heat pecans, brown sugar and 2 tablespoons butter in a skillet over medium heat. Stir until sugar has melted and pecans are coated and sticky. Set aside on parchment paper.
Slice each piece of bread through the middle, stopping as you near the opposite crust, so as to create a single, hinged piece (much like a clam shell). Set aside. In a medium-sized bowl, mix cream cheese, Mascarpone cheese, and powdered sugar until well blended. Slice the strawberries to desired thickness. Gently open the “pocket” of each piece of bread, smoothing the cream cheese mixture onto each, creating a thick layer of cream. Place a single layer of strawberries atop the cream, slightly overlapping the berries as you go. Sprinkle with a small amount of the pecans, then close pocket and set aside.
Blend buttermilk, eggs, sugar, nutmeg, cinnamon, salt and lemon zest in a blender. Pour into a shallow baking dish. Melt 2 tablespoons butter in a large skillet over medium heat. Working in batches to prevent crowding, dip (don’t soak) each stuffed piece of bread into the buttermilk mixture, taking care to cover both sides and the edges. Fry in butter, no more than 3 pieces at a time, until golden on both sides. Place in oven while cooking the second batch of toast. Serve with powdered sugar, additional pecans and strawberries for garnish.
Prosciutto Quiche Cups
Serves 4
8 oz sliced prosciutto, slices cut in half
3 eggs
1/2 cup whole milk
1 1/2 oz cream cheese, softened
Dash grated nutmeg
¼ tsp pepper
½ cup grated Swiss cheese
2 tbsp chopped chives
Diced mango and papaya for garnish
Preheat oven to 400°F. Coat a mini muffin pan with cooking spray. Layer two halves of prosciutto over each other and press firmly into each muffin cup, allowing overage to fan outside of each cup.
Blend eggs, milk, cream cheese, nutmeg and ¼ teaspoon pepper in a blender. Stir in cheese and chives. Pour into prepared prosciutto cups, being careful to fill only about ¾ of the way full. Bake until puffy and set, about 15 minutes. Serve with fruit.
Chocolate Toffee Coffee Cake
Serves 16-20
2 cups all purpose flour
1 cup dark brown sugar, packed
1/2 cup sugar
1/2 cup unsalted butter, room temperature
1/2 tsp salt
1 cup Heath toffee chips
½ cup mini chocolate chips
1 cup chopped pecans
1 tsp baking soda
1 cup buttermilk
1 large egg
1 tsp vanilla extract
Preheat oven to 350°F. Butter a 13x9x2-inch glass baking dish. Combine flour, both sugars, butter and salt on low speed until mixture resembles coarse meal. Transfer 1/2 cup butter-sugar mixture to medium bowl; mix in toffee, chocolate chips and pecans. Set aside. Stir baking soda into remaining butter-sugar mixture in large bowl. Add buttermilk, egg and vanilla, beating until just combined.
Spread batter into prepared pan. Sprinkle with toffee topping. Bake until topping is golden brown and toothpick inserted into center of cake comes out clean, about 35 minutes. Cool completely and cut into squares. May also be made into muffins.
Beans…The Magical Fruit
The Magical Fruit…
Let’s Have Beans at Every Meal
By Aly Wagonseller
Most of us fondly remember that famous schoolyard sing along. You know…the one that touted the not-so-secret side effects of the fabulous, fibrous and protein friendly morsel…the bean. Snickering aside, as grown-ups we’ve come to realize the tasty legume–which, in reality, is classified as a fruit–is a versatile and healthy addition to our family’s diet. From stretching your meat dollar further, to adding color and texture to soups, salads and main entrées, beans are a great way to save money, bulk up on fiber and cut back on dietary fat. But there’s more.
The real magic of beans comes from their ability to lower cholesterol, reduce the risk of certain cancers, and balance sugar and insulin levels in the body. Soluble fiber’s the key. That’s the indigestible portion of plant food that’s responsible for pushing chow through the digestive tract, removing cholesterol and creating even distribution of insulin as it travels through the blood stream. A study conducted at the University of Kentucky has shown that by adding just one cup of beans a day to your diet, you can reduce your cholesterol an average of 19% in just three weeks. This equates to reducing your risk of a heart attack by up to 40%. Diabetics (and sugar-hyped children) reap the benefits as well, especially early on in the day, because beans stabilize sugar levels in the bloodstream, keeping those highs and lows to a minimum. Certain chemicals in beans have also been proven to reduce some forms of cancer. Data from 41 countries has demonstrated a correlation between bean consumption (or lack thereof) and morbidity of breast, prostate, and colon cancers.
Although we’re sharing some bean-a-licious recipes, some obviously made with beans and others not so much, getting the entire family on the bean-eatin’ bandwagon may require some trickery. Try adding them to hearty meat or lasagna dishes, putting them in soups and stews, or hiding them inside your favorite enchilada or meatloaf recipes. For the super stubborn set, consider pureeing beans and using them in cookie recipes, like the oatmeal chocolate chip version found at Epicurious.com. And, there’s no need to spill the beans to the family either, sometimes what they don’t know certainly won’t hurt them, in fact, it may add a few years to their lives!
Santa Fe Chicken Chowder
Serves 6-8
2 Tbsp minced fresh green chile peppers
1 cup chopped onion
1 1/2 tsp ground cumin
1 tsp ground coriander
1/2 tsp dried oregano
1/2 tsp salt
2 Tbsp olive oil
1/2 cup diced carrot
3 cups diced sweet potatoes (Precut available in the produce dept.)
2 cups chicken broth
1 cup diced red or green bell pepper
1 can fire roasted, diced tomatoes
1 cup corn, fresh or frozen
1 cup diced zucchini
2 oz cream cheese, softened
3/4 cup shredded sharp cheddar cheese
1 cup milk
2 cans black beans, drained and rinsed
2 cups cooked and shredded chicken
In a large, heavy pot, heat oil over medium high heat. Add the chiles, onion, cumin, coriander, oregano and salt. Saute, stirring frequently until onions are clear, about 10 minutes. Add the carrots, sweet potatoes and broth. Bring to a boil, reduce heat, cover and simmer for 10 more minutes. Add the bell peppers, tomatoes, corn and zucchini; stir to combine. Cover and cook over medium high heat for 15 minutes, or until vegetables are tender.
Transfer 3 cups of the soup to a blender. Add the cream cheese, cheddar and milk, processing until smooth. Add the puree, along with the black beans and shredded chicken, back to the soup. Heat over medium low heat until thickened to desired consistency. Serve with tortilla strips, black olives and sour cream, if desired.
Chili Crusted Black Bean Tart
Serves 6
1 1/4 cups all-purpose flour
1 tsp ground cumin
1 tsp chili powder
1 tsp paprika
1/2 tsp salt
6 Tbsp chilled unsalted butter, cut into bits
2 Tbsp ice water
1 medium red onion, chopped
1 bay leaf
2 cups canned black beans, rinsed and drained
1 cup refried black beans
1 Tbsp plus 2 tsp olive oil, divided
1 (10 oz) package frozen corn, thawed
1 red bell pepper, chopped
1/2 cup cilantro, cleaned and chopped
1 3/4 cups coarsely grated Pepper Monterey Jack
1 can chopped jalapeños, drained
1/2 cup green onion, chopped
1 cup plus 2 Tbsp sour cream, divided
2 tsp fresh lime juice or to taste
Preheat oven to 350°F. Combine 1 cup sour cream and lime juice until well blended. Refrigerate.
Combine the first five ingredients in a food processor. Add butter and pulse until mixture resembles coarse meal. Add ice water and pulse until mixture forms a dough. Press onto bottom and sides of a 10-inch tart pan. Chill 15 minutes, or until firm. Line shell with foil and fill with rice or pie crust weights. Bake shell until edge is set, 8 to 10 minutes. Remove foil and rice and bake 10 minutes more, or until golden. Cool.
Heat 2 teaspoons olive oil over medium high heat, adding the onions and bay leaf and sautéing until tender. Add 2 cups canned black beans and sauté for 2-3 minutes. Remove from pan, discard bay leaf, and place in a large bowl. Set aside. Heat the additional 1 tablespoon olive oil. Add the corn and sauté over high heat for about two minutes. Salt and pepper to taste. Add corn mixture to the beans, along with the bell pepper, cilantro, cheese, jalapeños and green onions. Season again with salt and pepper.
Mix the refried beans with 2 tablespoons sour cream. Spread evenly onto the cooled crust. Fill with the bean/corn mixture, pressing down gently. Bake for approximately 20-30 minutes, or until cheese is melted. Cool in pan for 15 minutes. Serve with lime sour cream.
Tuscan Ribollita
Serves 6
2 Tbsp olive oil
4 oz pancetta or bacon, chopped
1 small onion, peeled and roughly chopped
1 carrot, peeled and chopped
1 celery stalk, chopped
3 garlic cloves, peeled and smashed
1 (15 oz) can diced tomatoes
3 (15 oz) cans cannellini or white kidney beans, drained and rinsed
2 cups chicken broth
1 sprig fresh rosemary
1 package baby spinach
1/2 cup toasted, fresh bread crumbs
Shaved Parmesan cheese
Olive oil and red wine vinegar for drizzling
Heat olive oil in a large pot over medium heat. Add the pancetta and onion, sautéing 2-3 minutes. Add the carrots and celery, sautéing for 3 minutes. Add the garlic and saute approximately 2-3 minutes more. Add the tomatoes and their juices, along with the beans, broth, and rosemary. Simmer, covered, until the beans break apart, about an hour.
Add the spinach and cook for 5 to 7 minutes more. Cool to room temperature. Before serving, add the bread crumbs to the soup and gently reheat. Serve, drizzled with olive oil, vinegar and shaved Parmesan cheese.
Moroccan Short Ribs
Serves 4-6
1 Tbsp dried thyme, crushed
1 tsp salt
1 tsp ground ginger
1 tsp black pepper
1/2 tsp cinnamon
6-8 beef short ribs
2 Tbsp olive oil
2 cups beef broth
1 (16 oz) can garbanzo beans, drained and rinsed
1 (14.5 oz) can diced tomatoes, drained
1 large onion, cut into thin wedges
1 med fennel (anise) bulb, cut into thin wedges
1 cup chopped carrot
4 cloves minced garlic
1 package roasted garlic flavored couscous
1/2 cup slivered almonds, toasted
1/3 cup dried currants
Salt and pepper to taste
In a small bowl mix the thyme, salt, ginger, pepper and cinnamon. Dry off short ribs with a paper towel. Sprinkle with the spices, messaging into the meat. Heat the olive oil over medium high heat. Brown the short ribs, working in batches to ensure space in between ribs. Drain the fat. Deglaze the pan with a bit of the beef broth, scraping up browned bits. Pour into a 6-7 quart slow cooker.
Layer the remaining broth, beans, tomatoes, onion, fennel, carrot and garlic in the slow cooker, ending with the short ribs on top. Cover and cook on low setting for 8-9 hours or high setting for 4-5 hours.
About 20 minutes before the meal, prepare the couscous according to package directions, adding the almonds and currants to the pot along with the dry couscous. Serve with 1-2 short ribs and a healthy serving of vegetables.
Touchdown Tailgating…
Fan Food for Football Fun
The pigskin has arrived! It’s time to kick off a party that will have your friends and family cheering not only for the home team, but some good eats as well. Although we have few opportunities for traditional, parking lot celebrations, that doesn’t mean you can’t tailgate in your own backyard. It’s all about gathering your biggest fans for fun, food and a little pre-game cheer, regardless of where you set up camp.
Whether you plan a get-together at Sam Boyd Stadium or keep your party closer to home, thinking out the details ahead of time will make for a relaxed event that even the host or hostess can enjoy. Mix and marinate meats in a single zip lock bag that won’t take up valuable space in the cooler or refrigerator. Save room in your ice chest by freezing water in recycled water bottles. They’ll keep items fresh and cold without the mess of melting ice that can make things soggy. Precook side dishes and appetizers, placing them in aluminum foil pouches that work perfectly for grill top reheating. Prepare chili or hot dips and keep them warm in the Crockpot. Consider purchasing a propane version like the one manufactured by Coleman and available at REI.com for around $80. It works just like a normal slow cooker, but without the need for electricity. Finally, round up all the comforts of home, including utensils, plates, paper towels, moist towelettes, trash bags, a radio or battery operated TV, decorative flags and decorations and more, packing them into a single, portable plastic bin. You’ll know you have everything you need, and it won’t take an army to transport it.
Set up the lawn chairs, fire up the barbie and serve up some pre-game vittles, including Deep Fried Mac ‘N’ Cheese Poppers, Hula Sliders, Linebacker Crunch or tasty, bacon wrapped MooOink Balls. They’ll have your crowd roaring for more by halftime!
Linebacker Crunch
Serves 4-6
3 oz popped popcorn, approx. 3 quarts
1 ½ cups Cashew, Pecan & Almond canned nut mix
1 stick unsalted butter
1, 1-lb package dark brown sugar
¼ cup dark corn syrup
½ tsp vanilla
4 oz bittersweet chocolate, melted
Preheat oven to 250 degrees. Spray a large sheet or jellyroll pan with nonstick cooking spray and line with parchment paper. Spray parchment lightly with spray and set aside.
Melt the butter over medium heat in a heavy saucepan. Add brown sugar, corn syrup and vanilla and stir to combine. Heat mixture, stirring occasionally, to 250 degrees, approximately 10-14 minutes. Stir in nuts to coat.
Spread popcorn in a large, shallow roasting pan. Quickly pour syrup/nut mixture over popcorn, mixing with a large spatula or wooden spoon until evenly coated. Work quickly, as the syrup hardens rapidly. Spread mixture evenly onto prepared pan and bake for 1 hour. Remove from oven and drizzle with melted chocolate. Cool completely before breaking into bite sized pieces.
Hula Sliders
Makes 9
1 lb 80/20 ground beef
½ tsp onion powder
½ tsp garlic powder
½ tsp freshly ground pepper
½ tsp kosher salt
½ bottle sweetened teriyaki marinade (Lawry’s or Newman’s Own)
1 pkg Sara Lee dinner rolls or similar, slightly warmed
1 small can pineapple rings in natural juice
½ cup mayonnaise
2-3 sprigs green onion, finely chopped
Cheddar cheese
Lettuce and tomato as desired
In a small bowl, combine green onion and mayonnaise; refrigerate. In a separate bowl, mix onion and garlic powders, salt and pepper. Set aside.
Turn a 9 x 9 inch square pan upside down. Spray bottom lightly with cooking spray and line with parchment paper, slightly overlapping edges. Using the pan as your guide, place ground beef on top of the parchment paper and pat until meat evenly covers pan. Lift meat off the pan and place on cutting board. Sprinkle with seasoning mixture. Using a pizza cutter or sharp knife, cut the meat into 3 x 3 inch square patties.
Preheat grill to medium. Grill sliders to desired doneness, approximately 2-3 minutes per side, basting with teriyaki sauce. Top with cheddar cheese to melt. Meanwhile, grill pineapple rings until warm and slightly caramelized. Serve sliders on warmed rolls with grilled pineapple, green onion aioli, lettuce and tomato.
Mac ‘N’ Cheese Poppers
Makes 20-25
1 lb cooked, medium elbow macaroni, rinsed and cooled
Olive oil
3 jalapeños, seeded and chopped
2 serrano chiles, seeded and chopped
2 cloves garlic, chopped
1 1/4 cups whole milk, plus 2 Tbsp for eggwash
2 Tbsp dried minced onion
8 oz cream cheese
4 oz Velveeta
8 oz pepper jack cheese, shredded
2 large eggs
3 cups seasoned panko or bread crumbs
Vegetable oil for frying
Salsa, hot sauce or ranch dressing
In a large bowl, combine cooled pasta and pepper jack cheese; set aside. Heat a small amount of olive oil over medium heat. Add chiles and garlic, cooking until soft, about 5 minutes. Add to pasta mixture.
In a saucepan, combine milk, cream cheese, Velveeta and minced onion. Cook over medium-low heat, stirring until smooth and warmed through, about 5-8 minutes. Season with salt and pepper to taste, and stir into pasta/chile mixture. Spread mac and cheese onto a large sheet pan and refrigerate until cold, or at least two hours. Shape cold mixture into bite sized logs and place on parchment lined pan. Cover with plastic wrap and freeze overnight.
Heat oil to 350 degrees. Slightly beat eggs and milk in a shallow bowl. Place panko in a separate shallow dish. Dip frozen logs into egg wash and then into the bread crumbs. Fry until golden and center is hot. Serve with salsa, hot sauce and ranch dressing.
MooOink Balls
Makes Approx. 20
1 pkg frozen Italian meatballs, thawed
1 pkg bacon
1-2 tsp BBQ rub seasoning
1 jar spicy red pepper jelly
Heat a barbecue or smoker to 250 degrees, positioning the coals or burners for an indirect cooking method.
Cut bacon strips in half. Wrap the desired amount of meatballs with the sliced bacon halves, securing with a toothpick. Sprinkle with seasoning. Place on the grill, making sure that the heat is not directly under the meatballs. Cook until bacon is crisp, approximately 2 hours.
Melt jelly in the microwave until liquefied; approximately 30 seconds. Just prior to taking meatballs off the grill, brush them liberally with the jelly. Continue to cook until jelly is sticky but set and slightly caramelized, approximately 10 minutes more. Serve immediately.
