1 teaspoon cumin seed
black pepper
white pepper powder
1 Tbsp (give or take) red pepper
(can replace with combination of Paprika and Chipotle powder)
cinnamon (about 1 tsp)
1 15-oz can black beans
1 red, yellow OR green pepper diced
(or any combination of the 3)
1 small onion diced
4 large cloves garlic, minced or crushed
1/4-1/2 cup shredded sharp cheddar cheese
4-6 tortillas
juice of 1/2 lime
Optional:
1/2-1 cup diced chicken, beef, or chorizo
1/2 cup diced tomatoes
1/4 fresh cilantro
Saute garlic, onion, bell pepper and cumin seeds in 1 Tbsp olive oil. If using meat, saute along with garlic/onions
Add beans and 1/2 cup water. Add pepper, red pepper, cinnamon, and simmer about 20 minutes. Add lime and cilantro at the end (if using)
Wrap tortillas with bean mixture, cheese, tomatoes or salsa.
Very flexible recipe. We used leftover grilled chicken and it was very yummy!
Even my Chinese family thought so :-)
Submitted by: Sue Ng
Wednesday, September 30, 2009
Wednesday, September 16, 2009
Jambalaya
Easy Jambalaya
Ingredients
• 2 cups enriched white rice
• 1 tablespoon extra-virgin olive oil, once around the pan
• 1 tablespoon butter
• 1 pound boneless, skinless white or dark meat chicken
• 3/4 pound andouille, casing removed and diced
• 1 medium onion, chopped
• 2 ribs celery, chopped
• 1 green bell pepper, chopped
• 1 bay leaf, fresh or dried
• Several drops hot sauce or 2 pinches cayenne pepper
• 2 to 3 tablespoons (a handful) all-purpose flour
• 1 (14-ounce) can diced tomatoes in juice
• 1(14-ounce) can or paper container chicken stock or broth
• 1 teaspoon (1/3 palmful) cumin
• 1 rounded teaspoon (1/2 palmful) dark chili powder
• 1 teaspoon (1/3 palmful) poultry seasoning
• 1 teaspoon Worcestershire sauce
• 1 pound medium shrimp, raw, deveined and peeled (ask for easy peel at fish counter)
• Coarse salt and black pepper
• Chopped scallions, for garnish
• Fresh thyme, chopped for garnish
Directions
Cook rice to package directions.
Place a large, deep skillet over medium high heat. Add oil and butter to the pan. Cube chicken and place in hot oil and butter. Brown chicken 3 minutes, add sausage, and cook 2 minutes more. Add onion, celery, pepper, bay, and cayenne.
Saute vegetables 5 minutes, sprinkle flour over the pan and cook 1 or 2 minutes more. Stir in tomatoes and broth and season with cumin, chili, poultry seasoning, and Worcestershire. Bring liquids to a boil and add shrimp.
Simmer shrimp
**I don’t usually put the shrimp in, and it’s excellent**
Submitted By: Miriam Pinnow
Ingredients
• 2 cups enriched white rice
• 1 tablespoon extra-virgin olive oil, once around the pan
• 1 tablespoon butter
• 1 pound boneless, skinless white or dark meat chicken
• 3/4 pound andouille, casing removed and diced
• 1 medium onion, chopped
• 2 ribs celery, chopped
• 1 green bell pepper, chopped
• 1 bay leaf, fresh or dried
• Several drops hot sauce or 2 pinches cayenne pepper
• 2 to 3 tablespoons (a handful) all-purpose flour
• 1 (14-ounce) can diced tomatoes in juice
• 1(14-ounce) can or paper container chicken stock or broth
• 1 teaspoon (1/3 palmful) cumin
• 1 rounded teaspoon (1/2 palmful) dark chili powder
• 1 teaspoon (1/3 palmful) poultry seasoning
• 1 teaspoon Worcestershire sauce
• 1 pound medium shrimp, raw, deveined and peeled (ask for easy peel at fish counter)
• Coarse salt and black pepper
• Chopped scallions, for garnish
• Fresh thyme, chopped for garnish
Directions
Cook rice to package directions.
Place a large, deep skillet over medium high heat. Add oil and butter to the pan. Cube chicken and place in hot oil and butter. Brown chicken 3 minutes, add sausage, and cook 2 minutes more. Add onion, celery, pepper, bay, and cayenne.
Saute vegetables 5 minutes, sprinkle flour over the pan and cook 1 or 2 minutes more. Stir in tomatoes and broth and season with cumin, chili, poultry seasoning, and Worcestershire. Bring liquids to a boil and add shrimp.
Simmer shrimp
**I don’t usually put the shrimp in, and it’s excellent**
Submitted By: Miriam Pinnow
Saturday, September 12, 2009
Sesame-Nut Crunch
Makes about 2 1/2 lbs.
1/2 cup butter
1 cup firmly packed brown sugar
1/4 cup light corn syrup
1 3/4 tsp cayenne
1/2 tsp salt
2 1/2 cups (3/4 lb) hulled salted roasted peanuts
2 1/2 cups (3/4 lb) salted roasted cashews
1/2 cup (2 1/2 oz) hulled salted roasted sunflower seeds
3 Tbs sesame seeds
1. Butter a sheet of foil, about 12" x 18"
2. In a nonstick 5- to 6-quart pan over medium heat, frequently stir 1/2 cup butter, brown sugar, corn syrup, cayenne, and salt until melted and smooth, about 5 minutes.
3. Add peanuts, cashews, sunflower seeds, and sesame seeds. Turn heat up to high and stir until mixture is very thick and nuts begin to brown, 4 to 6 minutes.
4. Immediately pour mixture onto buttered foil, spreading as thinly as possible with back of a spoon. Cool until mixture is lukewarm, about 15 minutes.
5. With your hands, release brittle from foil, then pull or break it into bite-size pieces. When cool, immediately store airtight (otherwise, the coating absorbs moisture and gets sticky).
Submitted by Emily Sprague
1/2 cup butter
1 cup firmly packed brown sugar
1/4 cup light corn syrup
1 3/4 tsp cayenne
1/2 tsp salt
2 1/2 cups (3/4 lb) hulled salted roasted peanuts
2 1/2 cups (3/4 lb) salted roasted cashews
1/2 cup (2 1/2 oz) hulled salted roasted sunflower seeds
3 Tbs sesame seeds
1. Butter a sheet of foil, about 12" x 18"
2. In a nonstick 5- to 6-quart pan over medium heat, frequently stir 1/2 cup butter, brown sugar, corn syrup, cayenne, and salt until melted and smooth, about 5 minutes.
3. Add peanuts, cashews, sunflower seeds, and sesame seeds. Turn heat up to high and stir until mixture is very thick and nuts begin to brown, 4 to 6 minutes.
4. Immediately pour mixture onto buttered foil, spreading as thinly as possible with back of a spoon. Cool until mixture is lukewarm, about 15 minutes.
5. With your hands, release brittle from foil, then pull or break it into bite-size pieces. When cool, immediately store airtight (otherwise, the coating absorbs moisture and gets sticky).
Submitted by Emily Sprague
Friday, September 11, 2009
Saffron Scallops
This is Rachel Ray's rendition of the signature dish from the movie No Reservations with Catherine Zeta Jones. Tastes pretty good, moderate amount of putzing.
6T butter
1 Shallot finely chopped
1 mango chopped ~1cup
1/2 c white wine
1/4 t saffron threads
grated peel/juice of 1/2 lime
________________
pinch of crushed red pepper
salt
1 1/4 lbs sea scallops
snipped chives for garnish
1) In med skillet, melt 2T butter over med heat. Add shallots. Cook until translucent. Add mango. Cook 2 min more. Add wine and saffron, simmer to reduce liquid, about 1 min. Remove from heat.
2) In food processor, puree mango mixture. Return puree to skillet. Stir in lime peel and juice, crushed red pepper, 1/4 c water. Season to taste with salt. Set aside.
3) In large heavy skillet, melt 2T butter over medium high heat. Add half the scallps and cook 2 min per side. Repeat with other half of scallops and butter. Transfer to plate.
4) Bring mango sauce to boil, and pour spoonfuls on each plate. Place scallops on sauce. Top with chives for garnish.
diana
6T butter
1 Shallot finely chopped
1 mango chopped ~1cup
1/2 c white wine
1/4 t saffron threads
grated peel/juice of 1/2 lime
________________
pinch of crushed red pepper
salt
1 1/4 lbs sea scallops
snipped chives for garnish
1) In med skillet, melt 2T butter over med heat. Add shallots. Cook until translucent. Add mango. Cook 2 min more. Add wine and saffron, simmer to reduce liquid, about 1 min. Remove from heat.
2) In food processor, puree mango mixture. Return puree to skillet. Stir in lime peel and juice, crushed red pepper, 1/4 c water. Season to taste with salt. Set aside.
3) In large heavy skillet, melt 2T butter over medium high heat. Add half the scallps and cook 2 min per side. Repeat with other half of scallops and butter. Transfer to plate.
4) Bring mango sauce to boil, and pour spoonfuls on each plate. Place scallops on sauce. Top with chives for garnish.
diana
Pozole
1 lrg head of garlic
12 c water
4c chicken broth
4lbs country style pork ribs (need the bones!)
1 t dried mexican oregano, crumbled
2oz dried new mexico red chilis
1 1/2c boiling hot water
1/4 lrg white onion
3t salt, divided
2 30 oz cans white hominy
8 corn tortillas
1 1/2c veg oil
toppings: thinly sliced cabbage, chopped white onion, diced radishes, lime wedges, dried red pepper flakes, cilantro, cheese, diced avocados
- Peel garlic cloves and reserve 2 for chili sauce. Slice remaining garlic. In 7-8 qt heavy kettle bring water and broth to boil with pork and sliced garlic. Skim surface and add oregano. Simmer gently, uncovered 1 1/2 hrs or til tender.
-While pork is cooking, prepare chilis (wear gloves and wash hands after handling chilis BEFORE doing anything else!) Discard stems from chilis and soak in bowl with the boiling water to rehydrate. Soak 30 min, turning occassionally. Cut onion in lrg pieces and puree in blender with chilis and soaking liquid, reserved garlic, 2t salt until smooth.
-Transfer porki to cutting board and reserve broth mix. Shred pork. Discard bones. Rinse and drain hominy. Return ork to broth mix. Add chili sauce, hominy and remaining 1t salt.
-pozole can be made 2 days ahead. chill covered.
-While pozole is simmering, stack tortillas and halve, then cut halves in half then into thin strips. In 9-10 in skillet, heat 1/2 in oil until hot, but not smoking. Fry strips in 3-4 batches, stirring occasionally until golden, 1-2 min. Transfer strips with slotted spoon to drain on paper towels. Transfer strips to bowl. May make strips 1 day ahead. Keep covered at room temp.
Serve pozole with tortilla strips and other toppings.
diana
12 c water
4c chicken broth
4lbs country style pork ribs (need the bones!)
1 t dried mexican oregano, crumbled
2oz dried new mexico red chilis
1 1/2c boiling hot water
1/4 lrg white onion
3t salt, divided
2 30 oz cans white hominy
8 corn tortillas
1 1/2c veg oil
toppings: thinly sliced cabbage, chopped white onion, diced radishes, lime wedges, dried red pepper flakes, cilantro, cheese, diced avocados
- Peel garlic cloves and reserve 2 for chili sauce. Slice remaining garlic. In 7-8 qt heavy kettle bring water and broth to boil with pork and sliced garlic. Skim surface and add oregano. Simmer gently, uncovered 1 1/2 hrs or til tender.
-While pork is cooking, prepare chilis (wear gloves and wash hands after handling chilis BEFORE doing anything else!) Discard stems from chilis and soak in bowl with the boiling water to rehydrate. Soak 30 min, turning occassionally. Cut onion in lrg pieces and puree in blender with chilis and soaking liquid, reserved garlic, 2t salt until smooth.
-Transfer porki to cutting board and reserve broth mix. Shred pork. Discard bones. Rinse and drain hominy. Return ork to broth mix. Add chili sauce, hominy and remaining 1t salt.
-pozole can be made 2 days ahead. chill covered.
-While pozole is simmering, stack tortillas and halve, then cut halves in half then into thin strips. In 9-10 in skillet, heat 1/2 in oil until hot, but not smoking. Fry strips in 3-4 batches, stirring occasionally until golden, 1-2 min. Transfer strips with slotted spoon to drain on paper towels. Transfer strips to bowl. May make strips 1 day ahead. Keep covered at room temp.
Serve pozole with tortilla strips and other toppings.
diana
Balsamic Honey Glazed Pork Medallions
4 garlic cloves finely chopped
1T chopped fresh rosemary plus branches for garnish
1/2c balsamic vinegar
3T honey
2T EVOO (extra virgin olive oil)
1T dijon mustard
salt/pepper
1 3/4-2lb pork tenderloin
canola oil for searing
Oven @ 350F
Glaze: put garlic and rosemary in small bowl. Add vinegar, honey, EVOO, mustard, s/p to taste. Stir to combine.
Pork: Slice tenderloin into 1 in thick medallions. Cover bottom of med skillet with a light film of canola oil. Heat over medium high heat until hot. Add pork slices in 1 layer. Season t taste with s/p. Sear 1 min. Turn and sear 1 more minute until lightly browned. Transfer slices in 1 layer to shallow baking dish.
Pour glaze over slices, turning to coat.
Roast 8-10 min until thermometer reaches 140F for medium. Remove from oven and keep warm, loosely covered with foil until ready to serve.
diana
1T chopped fresh rosemary plus branches for garnish
1/2c balsamic vinegar
3T honey
2T EVOO (extra virgin olive oil)
1T dijon mustard
salt/pepper
1 3/4-2lb pork tenderloin
canola oil for searing
Oven @ 350F
Glaze: put garlic and rosemary in small bowl. Add vinegar, honey, EVOO, mustard, s/p to taste. Stir to combine.
Pork: Slice tenderloin into 1 in thick medallions. Cover bottom of med skillet with a light film of canola oil. Heat over medium high heat until hot. Add pork slices in 1 layer. Season t taste with s/p. Sear 1 min. Turn and sear 1 more minute until lightly browned. Transfer slices in 1 layer to shallow baking dish.
Pour glaze over slices, turning to coat.
Roast 8-10 min until thermometer reaches 140F for medium. Remove from oven and keep warm, loosely covered with foil until ready to serve.
diana
Monday, September 7, 2009
Cinnamon Chicken
Ingredients:Serves 4
1 chicken (2 1/2 to 3 pounds), cut into 8 pieces (legs, breast and thighs)
1 tsp. ground cinnamon
2 tsp. kosher salt
1 tsp. freshly ground black pepper
5 cloves garlic , peeled and minced
2 Tbsp. extra-virgin olive oil
1 large yellow onion , peeled and coarsely chopped
2 cups water
1 can (6 ounces) tomato paste
1 Tbsp. dried Italian herb seasoning
Egg noodles cooked
Pat the chicken dry with paper towels. A wet chicken will cause the oil to splatter while the chicken is sautéing. Mix the cinnamon, salt and pepper in a small bowl. Rub the chicken pieces on all sides with the seasoning.
Heat the olive oil in a large, nonreactive, deep skillet over high heat. A 12-inch skillet with sides about 2 1/2 to 3 inches high will allow you to brown all the chicken at once. If you don't have a skillet large enough, brown them in two batches using 1/2 the oil for each batch. What's important is that the chicken isn't overcrowded, which would cause them to steam rather than brown.Add the chicken to the oil and brown for about 4 to 5 minutes on each side. Turn the pieces using a metal spatula, as they have a tendency to stick to the pan. Remove the pieces when they are well browned on all sides.
Mince three of the garlic cloves. Lower the heat to medium-high, and add the onions and minced garlic. Cook for about 3 minutes, stirring constantly, until the onions have softened and are a rich golden brown. Add about 1/2 cup of the water and scrape the bottom of the pan with a spatula or spoon to deglaze the pan, loosening any particles stuck on the bottom.When the water has evaporated, add the remaining 1 1/2 cups of water, tomato paste, Italian seasoning and remaining 2 garlic cloves, minced.
Return the chicken to the pan. The liquid should cover about 3/4 of the chicken pieces. Cover the pot and simmer over medium-high heat for about 30 to 40 minutes, or until the chicken is tender and thoroughly cooked. If the sauce becomes too thick, it can be thinned with a little more water. Season the finished sauce with kosher salt and pepper to taste.
Serve over egg noodles.
I saw this one day on this daytime tv show that is produced and taped in Chicago with some famous host. I changed it a bit but the original is by chef Cat Cora. It's one of my favorites now.
submitted by Krista Spaletto
1 chicken (2 1/2 to 3 pounds), cut into 8 pieces (legs, breast and thighs)
1 tsp. ground cinnamon
2 tsp. kosher salt
1 tsp. freshly ground black pepper
5 cloves garlic , peeled and minced
2 Tbsp. extra-virgin olive oil
1 large yellow onion , peeled and coarsely chopped
2 cups water
1 can (6 ounces) tomato paste
1 Tbsp. dried Italian herb seasoning
Egg noodles cooked
Pat the chicken dry with paper towels. A wet chicken will cause the oil to splatter while the chicken is sautéing. Mix the cinnamon, salt and pepper in a small bowl. Rub the chicken pieces on all sides with the seasoning.
Heat the olive oil in a large, nonreactive, deep skillet over high heat. A 12-inch skillet with sides about 2 1/2 to 3 inches high will allow you to brown all the chicken at once. If you don't have a skillet large enough, brown them in two batches using 1/2 the oil for each batch. What's important is that the chicken isn't overcrowded, which would cause them to steam rather than brown.Add the chicken to the oil and brown for about 4 to 5 minutes on each side. Turn the pieces using a metal spatula, as they have a tendency to stick to the pan. Remove the pieces when they are well browned on all sides.
Mince three of the garlic cloves. Lower the heat to medium-high, and add the onions and minced garlic. Cook for about 3 minutes, stirring constantly, until the onions have softened and are a rich golden brown. Add about 1/2 cup of the water and scrape the bottom of the pan with a spatula or spoon to deglaze the pan, loosening any particles stuck on the bottom.When the water has evaporated, add the remaining 1 1/2 cups of water, tomato paste, Italian seasoning and remaining 2 garlic cloves, minced.
Return the chicken to the pan. The liquid should cover about 3/4 of the chicken pieces. Cover the pot and simmer over medium-high heat for about 30 to 40 minutes, or until the chicken is tender and thoroughly cooked. If the sauce becomes too thick, it can be thinned with a little more water. Season the finished sauce with kosher salt and pepper to taste.
Serve over egg noodles.
I saw this one day on this daytime tv show that is produced and taped in Chicago with some famous host. I changed it a bit but the original is by chef Cat Cora. It's one of my favorites now.
submitted by Krista Spaletto
Friday, September 4, 2009
Wednesday, September 2, 2009
Zucchini Bread
This one's for you Mim -
3 eggs
2 cups sugar
1 cup vegetable oil
2 cups grated zucchini
1 T. vanilla
3 cups flour
1 tsp. salt
1 tsp. baking soda
1/4 tsp. baking powder
2 tsp. cinnamon
1 tsp. allspice
2 cups coarsely chopped nuts, optional
Beat eggs until light and fluffy. Add sugar, oil, zucchini and vanilla. Mix dry ingredients; add to mixture. Stir until well blended. Add nuts, optional. Pour into 2 well greased 9x5x3 inch loaf pans. Bake at 350 degrees for 1 hour or until done. Remove from pans to cool. It can be made ahead and frozen. Yummy!
Submitted by Joanna Falk
3 eggs
2 cups sugar
1 cup vegetable oil
2 cups grated zucchini
1 T. vanilla
3 cups flour
1 tsp. salt
1 tsp. baking soda
1/4 tsp. baking powder
2 tsp. cinnamon
1 tsp. allspice
2 cups coarsely chopped nuts, optional
Beat eggs until light and fluffy. Add sugar, oil, zucchini and vanilla. Mix dry ingredients; add to mixture. Stir until well blended. Add nuts, optional. Pour into 2 well greased 9x5x3 inch loaf pans. Bake at 350 degrees for 1 hour or until done. Remove from pans to cool. It can be made ahead and frozen. Yummy!
Submitted by Joanna Falk
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