3 cups peeled, diced fresh butternut squash
olive oil
sea salt and fresh ground black pepper
4 cups low-sodium chicken broth
1/2 c onion, diced
1 Tb olive oil
8 oz mushrooms, sliced (2 cups)
1 Tb garlic, minced
1 c arborio rice
1 Tb fresh thyme leaves
1 Tb fresh sage, minced
1/2 c fresh or frozen peas (thawed)
1/4 c shredded fontina or parmesan cheese
2 Tb chopped walnuts, toasted
1. Preheat oven to 425. Toss squash with a little oil; season with salt and pepper. Spread squash in an even layer on a rimmed baking sheet. Bake until tender, about 25 minutes, stirring every 10 minutes. Set squash aside.
2. Meanwhile, bring broth to a simmer in a saucepan over medium heat; keep warm.
3. While broth is heating, saute onion in 1 Tb oil in a large saute pan over medium-high heat for 3 minutes. Add mushrooms and saute until they start to soften, 5 minutes. Add garlic and saute for 1 minute more. Add rice and stir to coat with oil and vegetables.
4. Add 1/2 c warm broth; simmer and stir with a wooden spoon until liquid evaporates, about 2 minutes. Stir in another 1/2 c warm broth; simmer, stirring occasionally, until liquid is almost all evaporated. Continue adding broth in 1/2 cup increments, adding more only after previous addition has been absorbed. Taste rice after three-quarters of the broth has been added. Rice is done when it's tender but still slightly firm and white in the very center (not chalky). Continue adding broth until only 1/2 c remains.
5. Add thyme, sage, peas and cheese to pan with last 1/2 c broth; stir until cheese melts, 1-2 minutes. Remove pan from heat before all liquid is absorbed. Gently fold in cooked squash and walnuts. Season risotto with salt and pepper. Garnish with additional thyme, if desired, and serve warm.
Monday, September 20, 2010
Garlicky Mussels
From Clean Eating September/October 2010
1 1/2 lb tightly closed raw mussels
2 tsp olive oil
1 red bell pepper, seeded and finely chopped
4 cloves garlic, minced
1 jalapeno pepper, seeded and minced
zest and juice of 4 limes, divided
2 cups low-sodium chicken broth
2 pints cherry tomatoes, cut in half
1/2 cup packed cilantro leaves, chopped
5 scallions, bulb removed, white and green parts thinly sliced on the diagonal
1. Place mussels in a large bowl of cold water. Soak for 15-20 minutes. With your fingers, lift out mussels and place in a colander. Rinse under cold running water and discard any mussels that have opened. Check each mussel for a thread-like string hanging out of the shell (called the "beard"). To remove, use a tea towel and take hold of the beard. Pull firmly toward the hinge end of the shell and tug free.
2. Heat a large stockpot over medium-high heat. Add oil, bell pepper, garlic, jalapeno and lime zest. Reduce heat to medium and cook for 4-5 minutes, stirring occasionally, until pepper is soft. Add lime juice, broth adn 1 cup water and bring to a boil. Add tomatoes and mussels. Cover and cook for 6-8 minutes, until shells open and mussels are cooked through. Sprinkle with cilantro and scallions and serve immediately with warm corn bread or corn bread muffins.
1 1/2 lb tightly closed raw mussels
2 tsp olive oil
1 red bell pepper, seeded and finely chopped
4 cloves garlic, minced
1 jalapeno pepper, seeded and minced
zest and juice of 4 limes, divided
2 cups low-sodium chicken broth
2 pints cherry tomatoes, cut in half
1/2 cup packed cilantro leaves, chopped
5 scallions, bulb removed, white and green parts thinly sliced on the diagonal
1. Place mussels in a large bowl of cold water. Soak for 15-20 minutes. With your fingers, lift out mussels and place in a colander. Rinse under cold running water and discard any mussels that have opened. Check each mussel for a thread-like string hanging out of the shell (called the "beard"). To remove, use a tea towel and take hold of the beard. Pull firmly toward the hinge end of the shell and tug free.
2. Heat a large stockpot over medium-high heat. Add oil, bell pepper, garlic, jalapeno and lime zest. Reduce heat to medium and cook for 4-5 minutes, stirring occasionally, until pepper is soft. Add lime juice, broth adn 1 cup water and bring to a boil. Add tomatoes and mussels. Cover and cook for 6-8 minutes, until shells open and mussels are cooked through. Sprinkle with cilantro and scallions and serve immediately with warm corn bread or corn bread muffins.
Tuesday, June 29, 2010
Tamarind Juice
From Asian Grilling by Su-Mei Yu
Makes 1 cup
One 4X3 inch chunk tamarind pulp
1 1/4 cups boiling water
1. Combine the tamarind pulp and boiling water in a bowl. Let sit until the water is cool to the touch. Massage the tamarind to loosen and separate the pods, then let sit for another 15 minutes and massage it once more.
2. Wait for another 15 minjutes, or until the thickened liquid looks like applesauce. Skim off the amount called for in the recipe. Transfer the rest to a jar with a tight fitting lid and refrigerate. It will keep for a couple of weeks. Each time you use it, add some cold water to the juice. When it becomes too watery and will no longer thicken when you add water, discard it, and start a new batch.
Makes 1 cup
One 4X3 inch chunk tamarind pulp
1 1/4 cups boiling water
1. Combine the tamarind pulp and boiling water in a bowl. Let sit until the water is cool to the touch. Massage the tamarind to loosen and separate the pods, then let sit for another 15 minutes and massage it once more.
2. Wait for another 15 minjutes, or until the thickened liquid looks like applesauce. Skim off the amount called for in the recipe. Transfer the rest to a jar with a tight fitting lid and refrigerate. It will keep for a couple of weeks. Each time you use it, add some cold water to the juice. When it becomes too watery and will no longer thicken when you add water, discard it, and start a new batch.
Thai Sweet Pepper Sauce
From Asian Grilling by Su-Mei Yu
Makes 3/4 cup
1 Tb vegetable oil
1 garlic clove, minced
1/2 c sugar
1/2 tea sea salt
3/4 c cider or white vinegar
1 tea crushed red pepper
1 tea cayenne pepper
Heat the oil in a medium saucepan over high heat for 1-2 minutes. Add the garlic and cook, stirring to prevent burning, until it turns yellow. Add the remaining ingredients and stir adn cook, stirring, until the sauce boils and the sugar is completely dissolved. Boil for 8 minutes until the mixture easily coats a spoon. Then transfer to a serving bowl and let cool; the sauce will thicken like maple syrup. Or refrigerat for one month.
Makes 3/4 cup
1 Tb vegetable oil
1 garlic clove, minced
1/2 c sugar
1/2 tea sea salt
3/4 c cider or white vinegar
1 tea crushed red pepper
1 tea cayenne pepper
Heat the oil in a medium saucepan over high heat for 1-2 minutes. Add the garlic and cook, stirring to prevent burning, until it turns yellow. Add the remaining ingredients and stir adn cook, stirring, until the sauce boils and the sugar is completely dissolved. Boil for 8 minutes until the mixture easily coats a spoon. Then transfer to a serving bowl and let cool; the sauce will thicken like maple syrup. Or refrigerat for one month.
Monday, June 28, 2010
Thai Vegetarian Peanut Sauce
From Asian Grilling by Su-Mei Yu
Makes 1 cup
1/2 tea sea salt
4 garlic cloves minced (2 Tb)
5 arbol chiles seeded and minced
1 stalk lemongrass, tough outer layers and green parts removed, minced (1/4 c)
1 Tb minced ginger
2 shallots, minced (1/4 c)
1 c coconut milk
1 Tb soy sauce
3 Tb brown sugar
2 Tb creamy peanut butter
3 Tb tamarind juice
1. Pound the salt and garlic in a mortar with a pestle into a fine paste. One at a time, add the chiles, lemongrass, ginger and shallots, in sequence, adding each one only after the previous ingredient has been pureed and incorporated into the paste.
2. Or, if using a blender, combine all the above ingredients, add the coconut milk and puree.
3. Combine the chile paste and coconut milk in a saucepan over medium-low heat and cook, stirring constantly to prevent curdling, until the mixture begins to bubble, 2-3 minutes. Add the soy sauce, sugar, and peanut butter and cook, stirring to dissolve the sugar and peanut butter. When the mixture begins to boil, add the tamarind juice. Stir to mix. Cook until the liquid begins to boil again. Transfer to a bowl and let cool before serving. Or store covered in the refrigerator for up to a week.
Makes 1 cup
1/2 tea sea salt
4 garlic cloves minced (2 Tb)
5 arbol chiles seeded and minced
1 stalk lemongrass, tough outer layers and green parts removed, minced (1/4 c)
1 Tb minced ginger
2 shallots, minced (1/4 c)
1 c coconut milk
1 Tb soy sauce
3 Tb brown sugar
2 Tb creamy peanut butter
3 Tb tamarind juice
1. Pound the salt and garlic in a mortar with a pestle into a fine paste. One at a time, add the chiles, lemongrass, ginger and shallots, in sequence, adding each one only after the previous ingredient has been pureed and incorporated into the paste.
2. Or, if using a blender, combine all the above ingredients, add the coconut milk and puree.
3. Combine the chile paste and coconut milk in a saucepan over medium-low heat and cook, stirring constantly to prevent curdling, until the mixture begins to bubble, 2-3 minutes. Add the soy sauce, sugar, and peanut butter and cook, stirring to dissolve the sugar and peanut butter. When the mixture begins to boil, add the tamarind juice. Stir to mix. Cook until the liquid begins to boil again. Transfer to a bowl and let cool before serving. Or store covered in the refrigerator for up to a week.
Thai-Style Cucumber Relish
From Asian Grilling by Su-Mei Yu
Makes 1 1/2 cups
2 Tb fresh lime juice
1 Tb fish sauce
1/3 c sugar
1/2 tea sea salt
1 serrano chili, slivered
3 pickling (kirby) cucumbers, peeled, halved lengthwise, seeded, and thinly sliced on the diagonal
1 shallot, thinly sliced
2 Tb coarsely chopped cilantro
1 Tb coarsely chopped mint
1 Tb unsalted dry-roasted peanuts, coarsely chopped
1. Combine the lime juice, fish sauce, sugar, salt, and chiles in a bowl and mix well. Add the cucumber and shallot, and toss lightly. Let sit for 10 minutes.
2. Transfer the relish to a serving bowl, garnish with the cilantro, mint and peanuts and serve.
Makes 1 1/2 cups
2 Tb fresh lime juice
1 Tb fish sauce
1/3 c sugar
1/2 tea sea salt
1 serrano chili, slivered
3 pickling (kirby) cucumbers, peeled, halved lengthwise, seeded, and thinly sliced on the diagonal
1 shallot, thinly sliced
2 Tb coarsely chopped cilantro
1 Tb coarsely chopped mint
1 Tb unsalted dry-roasted peanuts, coarsely chopped
1. Combine the lime juice, fish sauce, sugar, salt, and chiles in a bowl and mix well. Add the cucumber and shallot, and toss lightly. Let sit for 10 minutes.
2. Transfer the relish to a serving bowl, garnish with the cilantro, mint and peanuts and serve.
Thai-Style Chicken Satay
From Asian Grilling by Su-Mei Yu
Makes 10-12 skewers
Marinade
Makes 2/3 cup
1 tea coriander seeds
1 tea cumin seeds
1/2 tea sea salt
5 cloves garlic, minced (2 1/2 Tb)
1 Tb minced ginger
1 tea cayenne pepper
1/2 tea turneric powder
1/2 cup coconut milk
Satay
1 lb bonelss, skinless chicken breasts or thighs
10-12 skewers
Veg spray
Make the Marinade
1. Put the coriander seeds in a small skillet and dry-roast over medium-high heat, sliding the skillet back and forth over teh burner to prevent burning, until the seeds exude a pleasant aroma, about 1 minute. Remove from teh heat and transferto a bowl to cool. Repeat with the cumin seeds. Grind in a spice grinder and set aside.
2. Pound the salt and garlic in a mortar with a pestle into a paste. Add the ginger and pound into a paste. Transfer to a mixing bowl and add the coriander and cumin seeds, cayenne, and turmeric powder. Mix to combine. Add the coconut milk and mix well. Set aside.
3. Or, if using a blender, add all the ingredients and puree. Transfer to a mixing bowl and set aside.
4. Stored in the refrigerator overnight.
Make the Satay
5. Slice the chicken diagonally across the grain into very thin strips. Add teh chicken to the marinade; mix well to coat. Cover and refrigerate for 30 minutes.
6. mound the charcoals in one side of the grill, leaving the other side empty. Heat the grill.
7. While waiting for the grill to get hot, thread 3-4 pieces of the chicken onto each skewer. Reserve the remaining marinade.
8. Spray the chicken generously with veg oil. Lay the skewers with the chicken portion on teh grill over medium-high heat, arranging them close together. (The uncovered portion of the skewers should not be over the coals.) Grill, basting frequently with the marinade and turning frequently to prevent burning, until the surface is crispy and brown nad the inside is firm and white, 8-10 minutes. Transfer to a platter and serve.
Makes 10-12 skewers
Marinade
Makes 2/3 cup
1 tea coriander seeds
1 tea cumin seeds
1/2 tea sea salt
5 cloves garlic, minced (2 1/2 Tb)
1 Tb minced ginger
1 tea cayenne pepper
1/2 tea turneric powder
1/2 cup coconut milk
Satay
1 lb bonelss, skinless chicken breasts or thighs
10-12 skewers
Veg spray
Make the Marinade
1. Put the coriander seeds in a small skillet and dry-roast over medium-high heat, sliding the skillet back and forth over teh burner to prevent burning, until the seeds exude a pleasant aroma, about 1 minute. Remove from teh heat and transferto a bowl to cool. Repeat with the cumin seeds. Grind in a spice grinder and set aside.
2. Pound the salt and garlic in a mortar with a pestle into a paste. Add the ginger and pound into a paste. Transfer to a mixing bowl and add the coriander and cumin seeds, cayenne, and turmeric powder. Mix to combine. Add the coconut milk and mix well. Set aside.
3. Or, if using a blender, add all the ingredients and puree. Transfer to a mixing bowl and set aside.
4. Stored in the refrigerator overnight.
Make the Satay
5. Slice the chicken diagonally across the grain into very thin strips. Add teh chicken to the marinade; mix well to coat. Cover and refrigerate for 30 minutes.
6. mound the charcoals in one side of the grill, leaving the other side empty. Heat the grill.
7. While waiting for the grill to get hot, thread 3-4 pieces of the chicken onto each skewer. Reserve the remaining marinade.
8. Spray the chicken generously with veg oil. Lay the skewers with the chicken portion on teh grill over medium-high heat, arranging them close together. (The uncovered portion of the skewers should not be over the coals.) Grill, basting frequently with the marinade and turning frequently to prevent burning, until the surface is crispy and brown nad the inside is firm and white, 8-10 minutes. Transfer to a platter and serve.
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