From Gluten Free Girl and the Chef
serves 8
Spanish Rice
1 fresh poblano chile
2 Tb canola
1/2 med onion, peeled and chopped
1 tea chopped garlic
1 tea tomato paste
1 Tb chili powder
2 tea ground cumin
1/2 c chopped tomatoes (or canned)
1 c white rice (jasmine or basmati)
1 tea sea salt and fresh pepper
3 c chicken stock
Bean Bake Casserole
1 lb ground beef (or omit)
20 corn tortillas
1 16-oz can refried beans
1 1/2 c shredded cheddar cheese
1 1/2 shredded monterey jack cheese
1/2 c pitted black olives
1 c salsa
4 avocados, peeled, pitted and cut into chunks
1 c sour cream
Roasting the poblano for the rice:
Preheat oven to 500. When it has come to heat, throw in the poblano chile. Turn the chile every once in awhile, until the skin starts to blacken and blister. Remove the chili from the oven and put it into a bowl. Cover the bowl with plastic wrap and let the chile sit until it cools. Peel the chile, remove the seeds, and cut it into large pieces. Turn down the oven to 450.
Making the Spanish rice:
Set a large saute pan over medium-high heat and pour in the oil. Add the onion and garlic and cook, stirring, until the onion is softened and translucent, about 10 minutes. Add the tomato paste, chili powder, and cumin and cook until they release their fragrance, about 3 minutes. Add the tomatoes, the roasted chile, and the rice, stirring to coat. Season with salt and pepper. Add the chicken stock. Bring to a boil, then reduce the heat to a simmer. Cook until the rice is soft and fluffy, about 20 minutes.
Browning the beef:
Set a large saute pan over medium-high heat and add the ground beef. Cook, stirring occasionally, until the beef is thoroughly browned, about 10 minutes.
Assembling the casserole:
Line the bottom of a casserole dish with some of the corn tortillas. Scoopin a third of the ground beef, a third of the Spanish rice, a third of the refried beans, 1/3 c of each of the cheeses, a third of the olives, and a third of the salsa. Top that with another layer of corn tortillas, and then another third of each ingredient as before. Repeat the layering one more time. Top everything with another layer of corn tortillas and sprinkle with the reamining 1/2 c of each of the cheeses.
Baking the casserole:
Slide the casserole dish into the oven and bake until the top is golden and bubbly, about 40 minutes. Scatter the avocado and sour cream over the top of the warm cheese and serve.
Thursday, December 29, 2011
Monday, December 12, 2011
Salad Nicoise
From William-Sonoma Salad
makes 6 servings
4 peeled hard-boiled eggs
1 lb small waxy potatoes such as Yukon gold, Yellow Finn or Red Rose
Salt & freshly ground pepper
1 lb slender green beans
2 c mixed young salad greens
16 anchovy fillets
5 tomatoes, thinly sliced
1 red bell pepper, seeded and cut lengthwise into narrow strips
1/2 c oil-cured black olives
1 can olive oil-packed tuna, drained
1/4 c red wine vinegar
2 Tb minced shallot
1/4 c olive oil
Quarter the hard-boiled eggs lengthwise, set aside.
Put the potatoes adn 3/4 tea salt in a large saucepan and add water to cover by 2 inches. Bring to a boil over medium-high heat, reduce the heat to medium, and cook, uncovered, until the potatoes are tender and can be pierced easily with a fork, 20-25 minutes. Drain, rince with cold running water, adn , when just cool enough to handle, peel and cut into slices about 1/4 inche thick. Set aside.
Arrange the beans in a steamer basket and place over boiling water. Cover and steam just until tender, about 3 minutes. Lift out the basket and place under cold running water to stop the cooking. Drain and set aside.
Divid the salad greens among individual plates, making a bed on each. Divide the ingredients evenly, arranging the eggs, potatoes, beans, anchovy fillets, tomatoes, bell pepper and olives on each plate, with the tuna in the center.
In a small bowl, whisk together the vinegar, shallot, 1/2 tea salt and 1/2 tea pepper. While whisking, slowly drizzle in the olive oil to make a thick dressing. Pour the dressing over the salads and serve at once.
makes 6 servings
4 peeled hard-boiled eggs
1 lb small waxy potatoes such as Yukon gold, Yellow Finn or Red Rose
Salt & freshly ground pepper
1 lb slender green beans
2 c mixed young salad greens
16 anchovy fillets
5 tomatoes, thinly sliced
1 red bell pepper, seeded and cut lengthwise into narrow strips
1/2 c oil-cured black olives
1 can olive oil-packed tuna, drained
1/4 c red wine vinegar
2 Tb minced shallot
1/4 c olive oil
Quarter the hard-boiled eggs lengthwise, set aside.
Put the potatoes adn 3/4 tea salt in a large saucepan and add water to cover by 2 inches. Bring to a boil over medium-high heat, reduce the heat to medium, and cook, uncovered, until the potatoes are tender and can be pierced easily with a fork, 20-25 minutes. Drain, rince with cold running water, adn , when just cool enough to handle, peel and cut into slices about 1/4 inche thick. Set aside.
Arrange the beans in a steamer basket and place over boiling water. Cover and steam just until tender, about 3 minutes. Lift out the basket and place under cold running water to stop the cooking. Drain and set aside.
Divid the salad greens among individual plates, making a bed on each. Divide the ingredients evenly, arranging the eggs, potatoes, beans, anchovy fillets, tomatoes, bell pepper and olives on each plate, with the tuna in the center.
In a small bowl, whisk together the vinegar, shallot, 1/2 tea salt and 1/2 tea pepper. While whisking, slowly drizzle in the olive oil to make a thick dressing. Pour the dressing over the salads and serve at once.
Bengali Masar Dal
From Classic Indian Vegetarian and Grain Cooking
For 6-8 People
For cooking the dal:
1 1/2 c red lentils (masar dal)
6 hot green chilies (or to taste)
1/2 tea turmeric
4 1/2 c water
1 1/2 tea coarse salt, or to taste
For flavoring the dal:
4 Tb usli ghee or light veggie oil
1 c minced onion
1 Tb grated or crushed fresh ginger
1 c finely chopped tomatoes
For the spice-perfumed butter:
2 Tb usli ghee, or light veggie oil
1 Tb panch phoron mix (see below)
4 bay leaves
4 dry red chili pods
2 tea minced garlic
For the panch phoron mix:
Mix together equal parts of Cumin seeds, Fennel seeds, Mustard seeds, Fenugreek seeds, and Black Onion seeds
1. pick clean, and wash lentils
2. put the lentils, turmeric and 4 1/2 c water; bring to a boil. Stir often to make sure they do not lump together. Cook over medium heat, partially covered, for 25 minutes. Cover, reduce heat, and continue cooking for an additional 10 minutes or until soft.
3. While the lentils are cooking, heat the ghee or oil in a large frying pan over medium-high heat. When it is hot, add the onion and fry, stirring constantly, until golden brown (about 10 minutes). Add the ginger and tomatoes and continue frying until the tomatoes are cooked and teh contents reduce to a thick pulp (about 8 minutes). Stir constantly to prevent sticking and burning.
4. Blend the fried onion-tomato paste adn salt to taste into the dal; continue cooking for an additional 10-15 minutes or until the flavors have blended in. Keep the dal on a low simmer while you make the spice-perfumed butter.
5 Measure out the spices and place them right next to the stove in separate piles. Heat the ghee or oil in a small frying pan over medium-high heat. When it is hot, add the panch phoron spice blend. When the mustard seeds are spattering and the cumin turns a little darker (about 15 seconds), add the bay leaves and chili pods. Continue frying until the chili turns dark (15-20 seconds), turning and tossing them. Turn off the heat, add teh garlic, and let mixture fry, sizzling for 25 seconds or until it looks light golden. Pour the entire contents of the pan over the dal, mix well, and serve.
For 6-8 People
For cooking the dal:
1 1/2 c red lentils (masar dal)
6 hot green chilies (or to taste)
1/2 tea turmeric
4 1/2 c water
1 1/2 tea coarse salt, or to taste
For flavoring the dal:
4 Tb usli ghee or light veggie oil
1 c minced onion
1 Tb grated or crushed fresh ginger
1 c finely chopped tomatoes
For the spice-perfumed butter:
2 Tb usli ghee, or light veggie oil
1 Tb panch phoron mix (see below)
4 bay leaves
4 dry red chili pods
2 tea minced garlic
For the panch phoron mix:
Mix together equal parts of Cumin seeds, Fennel seeds, Mustard seeds, Fenugreek seeds, and Black Onion seeds
1. pick clean, and wash lentils
2. put the lentils, turmeric and 4 1/2 c water; bring to a boil. Stir often to make sure they do not lump together. Cook over medium heat, partially covered, for 25 minutes. Cover, reduce heat, and continue cooking for an additional 10 minutes or until soft.
3. While the lentils are cooking, heat the ghee or oil in a large frying pan over medium-high heat. When it is hot, add the onion and fry, stirring constantly, until golden brown (about 10 minutes). Add the ginger and tomatoes and continue frying until the tomatoes are cooked and teh contents reduce to a thick pulp (about 8 minutes). Stir constantly to prevent sticking and burning.
4. Blend the fried onion-tomato paste adn salt to taste into the dal; continue cooking for an additional 10-15 minutes or until the flavors have blended in. Keep the dal on a low simmer while you make the spice-perfumed butter.
5 Measure out the spices and place them right next to the stove in separate piles. Heat the ghee or oil in a small frying pan over medium-high heat. When it is hot, add the panch phoron spice blend. When the mustard seeds are spattering and the cumin turns a little darker (about 15 seconds), add the bay leaves and chili pods. Continue frying until the chili turns dark (15-20 seconds), turning and tossing them. Turn off the heat, add teh garlic, and let mixture fry, sizzling for 25 seconds or until it looks light golden. Pour the entire contents of the pan over the dal, mix well, and serve.
Tomato Coriander sauce
From Classic Indian Vegetarian and Grain Cooking by Julie Sahni
Makes 2 cups
3 Tb light veggie oil
1/2 c chopped onion
2 tea ground cumin
1 Lb fresh ripe tomatoes, pureed (or 2 c canned tomatoes, pureed)
1 c water
coarse salt, to taste
2 Tb chopped fresh coriander
Heat the oil in a small pan over medium-high heat. When it is very hot, add the onion and fry, stirring constantly, for 6-8 minutes or until brown. Add the cumin and continue frying for 1 more minute. Add the tomato puree, 1 c water, and salt; mix well and bring to a boil. Simmer gently over low heat, uncovered, for 15 minutes, stirring often. Turn off the heat adn stir in chopped coriander.
Makes 2 cups
3 Tb light veggie oil
1/2 c chopped onion
2 tea ground cumin
1 Lb fresh ripe tomatoes, pureed (or 2 c canned tomatoes, pureed)
1 c water
coarse salt, to taste
2 Tb chopped fresh coriander
Heat the oil in a small pan over medium-high heat. When it is very hot, add the onion and fry, stirring constantly, for 6-8 minutes or until brown. Add the cumin and continue frying for 1 more minute. Add the tomato puree, 1 c water, and salt; mix well and bring to a boil. Simmer gently over low heat, uncovered, for 15 minutes, stirring often. Turn off the heat adn stir in chopped coriander.
Gobhi Massalam
From Classic Indian Vegetarian and Grain Cooking by Julie Sahni
For 4-6 people
1 1/2 - 1 3/4 pound cauliflower, core, stem and leaves removed
6 Tb light veggie oil
1 1/2 c finely chopped onion
1 Tb finely chopped garlic
1 1/2 Tb finely chopped fresh ginger
6 hot green chilies, minced (or to taste)
1/4 tea cayenne pepper
1/4 tea black pepper
1 1/2 Tb ground coriander
1/2 tea ground fennel
2 Tb ground blanched almonds
1 tea coarse salt, or to taste
1 Tb all-purpose flour
4-6 coriander springs, for garnish
2 c Tomato-Coriander Sauce (see following recipe)
1. Preheat oven to 400
2. Steam the whole cauliflower for 8 minutes. Remove the cauliflower and let it cool completely. Set aside.
3. Measure out the spices and place them right next to the stove in separate piles. Heat 4 Tb oil in a frying pan over medium-high heat for 2 minutes. Add the onion and fry, stirring constantly, for 10 minutes or until lightly browned. Add the garlic and ginger and fry for 2 more minutes. Add the chilies and continue frying for an additional minute.
4. Add all the other ingredients from cayenne pepper to flour; mix well and continue frying for 2 minutes. Add about 1/4 c water, stir well and continue cooking until the mixture turns into thick paste. Turn off the heat and let the stuffing mixture cool.
5. Stuff half the spice mixture into the spaces between the florets of the cauliflower. This takes a little effort, but try to put in as much as possible. Spread the remaining half over the top of the cauliflower and pat it down (the spreading will be patchy). Place the stuffed cauliflower in a shallow baking dish or tray. Sprinkle sliced almonds over it and dribble the remaining 2 Tb of oil all over it.
6. Bake the cauliflower in the middle level of the oven for 25-30 minutes, or until the spice coating looks nicely browned, glazed and crisp.
To serve, place the cauliflower on a heated serving platter and arrange the coriander sprigs around it. Scrape off any brown bits and spices clinging to the baking dish and stir into the tomato sauce. Transfer the sauce to a small bowl or gravy boat and pass it along. Cut the cauliflower into 4-8 wedges. Pour a little sauce over each and garnish with a coriander sprig.
For 4-6 people
1 1/2 - 1 3/4 pound cauliflower, core, stem and leaves removed
6 Tb light veggie oil
1 1/2 c finely chopped onion
1 Tb finely chopped garlic
1 1/2 Tb finely chopped fresh ginger
6 hot green chilies, minced (or to taste)
1/4 tea cayenne pepper
1/4 tea black pepper
1 1/2 Tb ground coriander
1/2 tea ground fennel
2 Tb ground blanched almonds
1 tea coarse salt, or to taste
1 Tb all-purpose flour
4-6 coriander springs, for garnish
2 c Tomato-Coriander Sauce (see following recipe)
1. Preheat oven to 400
2. Steam the whole cauliflower for 8 minutes. Remove the cauliflower and let it cool completely. Set aside.
3. Measure out the spices and place them right next to the stove in separate piles. Heat 4 Tb oil in a frying pan over medium-high heat for 2 minutes. Add the onion and fry, stirring constantly, for 10 minutes or until lightly browned. Add the garlic and ginger and fry for 2 more minutes. Add the chilies and continue frying for an additional minute.
4. Add all the other ingredients from cayenne pepper to flour; mix well and continue frying for 2 minutes. Add about 1/4 c water, stir well and continue cooking until the mixture turns into thick paste. Turn off the heat and let the stuffing mixture cool.
5. Stuff half the spice mixture into the spaces between the florets of the cauliflower. This takes a little effort, but try to put in as much as possible. Spread the remaining half over the top of the cauliflower and pat it down (the spreading will be patchy). Place the stuffed cauliflower in a shallow baking dish or tray. Sprinkle sliced almonds over it and dribble the remaining 2 Tb of oil all over it.
6. Bake the cauliflower in the middle level of the oven for 25-30 minutes, or until the spice coating looks nicely browned, glazed and crisp.
To serve, place the cauliflower on a heated serving platter and arrange the coriander sprigs around it. Scrape off any brown bits and spices clinging to the baking dish and stir into the tomato sauce. Transfer the sauce to a small bowl or gravy boat and pass it along. Cut the cauliflower into 4-8 wedges. Pour a little sauce over each and garnish with a coriander sprig.
Pan fried smashed potatos
From epicurious.com
•8 medium red potatoes (about 2 inches long; 1 3/4 pounds)
•1/2 cup extra-virgin olive oil
•1/2 cup grated Parmigiano-Reggiano
Generously cover potatoes with cold water in a 3-to 4-quart pot and add 1 tablespoon salt. Boil until almost tender, 10 to 15 minutes. Drain potatoes. Transfer to a baking sheet and lightly crush to about 3/4 inch thick with a potato masher, keeping potatoes intact as much as possible.
Heat oil in a 12-inch heavy skillet over medium-high heat until it shimmers. Transfer potatoes with a spatula to skillet, then lower heat to medium-low and cook, turning once, until golden brown, about 20 minutes total. Serve sprinkled with cheese. Season generously with pepper.
•8 medium red potatoes (about 2 inches long; 1 3/4 pounds)
•1/2 cup extra-virgin olive oil
•1/2 cup grated Parmigiano-Reggiano
Generously cover potatoes with cold water in a 3-to 4-quart pot and add 1 tablespoon salt. Boil until almost tender, 10 to 15 minutes. Drain potatoes. Transfer to a baking sheet and lightly crush to about 3/4 inch thick with a potato masher, keeping potatoes intact as much as possible.
Heat oil in a 12-inch heavy skillet over medium-high heat until it shimmers. Transfer potatoes with a spatula to skillet, then lower heat to medium-low and cook, turning once, until golden brown, about 20 minutes total. Serve sprinkled with cheese. Season generously with pepper.
Corn and Tomato Salsa on Crispy Corn Tortillas
From Williams-Sonoma Salad
2 cups frozen corn, cooked and chilled
5 tomatoes, finely chopped
1/3 c minced red onion
1/3 c minced fresh cilantro
3 Tb minced fresh basil
2 Tb minced Anaheim or other med-hot chili
juice of 3 limes
salt and freshly ground pepper
corn oil for deep-frying
9 corn tortillas
1 avocado, pitted, peeled and sliced
1/2 c sour cream
chile powder for sprinkling
In a large bowl, mix corn, tomatoes, onion, cilantro, basil, chile, lime juice, 1 tea salt and 1/2 tea pepper.
Pour corn oil into a frying pan to a depth of 1 1/2 inches and heat until 375 degrees F. Meanwhile, cut tortillas into strips a generous 1/2 inch wide. Add the strips to the hot oil, in batches, adn fry, turning once or twice, until crisp, about 3 minutes total. Transfer to paper towels to drain and cool. Sprinkle the strips evenly with salt.
Divide salsa on individual plates, top with tortilla strips, a few slices of avocado, a dollop of sour cream, sprinkling with chili powder if desired.
2 cups frozen corn, cooked and chilled
5 tomatoes, finely chopped
1/3 c minced red onion
1/3 c minced fresh cilantro
3 Tb minced fresh basil
2 Tb minced Anaheim or other med-hot chili
juice of 3 limes
salt and freshly ground pepper
corn oil for deep-frying
9 corn tortillas
1 avocado, pitted, peeled and sliced
1/2 c sour cream
chile powder for sprinkling
In a large bowl, mix corn, tomatoes, onion, cilantro, basil, chile, lime juice, 1 tea salt and 1/2 tea pepper.
Pour corn oil into a frying pan to a depth of 1 1/2 inches and heat until 375 degrees F. Meanwhile, cut tortillas into strips a generous 1/2 inch wide. Add the strips to the hot oil, in batches, adn fry, turning once or twice, until crisp, about 3 minutes total. Transfer to paper towels to drain and cool. Sprinkle the strips evenly with salt.
Divide salsa on individual plates, top with tortilla strips, a few slices of avocado, a dollop of sour cream, sprinkling with chili powder if desired.
White Chili
White Chili
From Weight Watchers Cook it Quick!
Serves 8
4 c low-sodium chicken broth
1 lb skinless boneless chicken breasts, cut into 1-inch pieces
2 (15oz) cans great Northern beans, rinsed and drained
2 medium zucchini, diced
2 onions, chopped
1 Tb ground cumin
2 garlic cloves, minced
1 tea chili powder
1 c frozen corn
1/2 c fat-free sour cream
1/2 tea salt
freshly ground pepper, to taste
olive oil
1. Put olive oil in a deep soup pot and heat on medium-high. Add onions and cook until soft. Add garlic, cumin and chili powder and cook an additional minute until combined. Add chicken and cook until one side of the chicken has turned white and the spices evenly cover the chicken.
2. Add broth, beans, zucchini. Cover and simmer for 2-3 hours.
3. Stir in corn and sour cream; cook until heated through, about 5 minutes longer. Season with salt and pepper and serve.
Serves 8
4 c low-sodium chicken broth
1 lb skinless boneless chicken breasts, cut into 1-inch pieces
2 (15oz) cans great Northern beans, rinsed and drained
2 medium zucchini, diced
2 onions, chopped
1 Tb ground cumin
2 garlic cloves, minced
1 tea chili powder
1 c frozen corn
1/2 c fat-free sour cream
1/2 tea salt
freshly ground pepper, to taste
olive oil
1. Put olive oil in a deep soup pot and heat on medium-high. Add onions and cook until soft. Add garlic, cumin and chili powder and cook an additional minute until combined. Add chicken and cook until one side of the chicken has turned white and the spices evenly cover the chicken.
2. Add broth, beans, zucchini. Cover and simmer for 2-3 hours.
3. Stir in corn and sour cream; cook until heated through, about 5 minutes longer. Season with salt and pepper and serve.
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