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Guest Recipe: Cilantro Lime Hummus

I have been so busy, I’ve barely been in my kitchen to eat, much less cook, and I’m holding onto several items to post, which hopefully I’ll get to eventually. But until then, once again Joshua D comes to the rescue with another recipe. Thanks Joshua!!!

This is an oldddd dust-off recipe from the long-forgotten files! It’s inspired by a restaurant in Spokane, Washington called Niko’s that serves great Greek food. If you’re one of those unfortunates for whom cilantro tastes like soap, just use Italian parsley. The effect won’t be the same, but I understand the why. This can also be spiced up with a chile if desired.

Cilantro-Lime Hummus

  • 1 can garbanzo beans, drained
  • Juice of 2 limes
  • 1 tbsp sesame seeds
  • 2 cloves garlic
  • 1/2 bunch cilantro
  • 1/2 cup olive oil

Break up beans in the food processor. Add in lime juice, sesame seeds, garlic, and cilantro. Blend until well-ground. Pour in olive oil slowly through the feeding tube until it’s the consistency you want. A wonderfully different take on a Mediterranean classic!

Joshua De Mers

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Dinner Menu: Ravioli w/ Rosemary Basil Cream Sauce

A little bit of comfort food (at least Ravioli is in my house) for what has been a very cold and busy week. I make fresh pasta for special occasions – my spinach lasagna being one of them. I have only made fresh ravioli once, and once was enough. Much like making my own steamed dumplings, effort vs. reward is definitely unbalanced. Especially when with a little bit of experimentation, you can find really good fresh or frozen ravioli at a reasonable price. I usually stick with the cheese or cheese & spinach ravioli – most of the meat ones I find taste like mystery meat.

On the board tonight:

  1. Ravioli w/ Rosemary Basil Cream Sauce
  2. Tomato-Zucchini Confetti
  3. Tossed Salad
  4. Sorbet or Gelato

Ravioli w/ Rosemary Basil Cream Sauce

  • 1 cup heavy cream*
  • 1 tsp crushed dried rosemary (or one sprig fresh)
  • 4 – 6 fresh basil leaves, minced
  • 20 oz frozen cheese ravioli
  • 1 tbsp lemon juice
  • ½ tsp salt
  • ½ tsp pepper
  • 3 tbsp green onion tops, chopped
  • ½ cup grated parmesan cheese

2 saucepans

Combine cream & spices in saucepan, bring to a boil, stirring constantly, reduce heat and simmer until reduces to ½ cup, about 15 minutes. Cook ravioli according to package directions. Drain and return to pan. Add lemon juice, salt, pepper & cream sauce. Toss. Add scallion tops and parmesan.

*You can absolutely substitute whole or non-fat milk for heavy cream and mix well with 1 tbsp flour

Tomato-Zucchini Confetti

  • 1 tbsp + olive oil
  • 2 medium zucchini, cubed
  • 2 medium tomatoes, cubed
  • 4 mushrooms, cubed
  • 4 green onions, chopped (set greens aside for Ravioli)
  • 2 tbsp chicken broth
  • 1/2 tsp crushed garlic
  • 1 tsp dried basil, crushed (or 2 tbsp fresh)
  • ½ tsp dried oregano, crushed (or 2 tsp fresh)

skillet

Heat 1 tbsp of oil in skillet, add vegetables and garlic, sauté for 2 minutes, add chicken broth and spices, and simmer vegetables until tender. Remove, toss with olive oil and serve.

Shopping List:

  • Tossed Salad fixins
  • Salad Dressing
  • Sorbet or Gelato
  • 8 oz heavy cream or milk
  • 4 – 6 fresh basil leaves
  • 20 oz frozen cheese ravioli
  • 6 oz parmesan cheese
  • 2 medium zucchini
  • 2 medium tomatoes
  • 4 mushrooms
  • 4 green onions

Also: rosemary, lemon juice, salt, pepper, olive oil, chicken broth, garlic, basil, oregano

Originally posted December 2009

cropped-snowman-on-blue-background.jpg

Emeril’s Pan Roasted Brussels Sprouts with Crispy Pancetta and Caramelize Onions

Photo courtesy of Good Morning America/ABCNews

Photo courtesy of Good Morning America/ABCNews

With Thanksgiving coming up, I wanted to highlight some different sides besides the traditional. This one really fit the bill.

From Emeril Lagasse 

Emeril Lagasse’s phrase, “kick it up a notch” became famous for a reason—the New Orleans-raised chef raises flavors to the next level. This year, take your Thanksgiving to Emeril’s star status with his recipe for Pan-Roasted Brussels Sprouts with Caramelized Onions and Crispy Pancetta.

Ingredients

  • 3 tablespoons olive oil
  • 6 ounces pancetta, diced
  • 3 large yellow onions, thinly sliced (about 4 cups)
  • 1 ½ teaspoons sea salt
  • ½ teaspoon black pepper
  • 2 pounds Brussels sprouts, stems trimmed and cut in half lengthwise

    Robin Roberts and Emeril Lagasse

    Robin Roberts and Emeril Lagasse

Preheat the oven to 400° F.

In a large sauté pan, heat 1 tablespoon of the oil over medium heat. When hot, add the pancetta and cook until crisp, 5 to 6 minutes. Using a slotted spoon, transfer the pancetta to a baking sheet lined with paper towels and set aside. Add the onions, ½ teaspoon of the salt and ¼ teaspoon of black pepper to the pan and cook, stirring until the onions are caramelized, about 30 minutes.

In a large 14-inch sauté pan, heat the remaining 2 tablespoons of olive oil over medium high heat and when hot, add the Brussels sprouts and the remaining salt and pepper. Cook until the sprouts are golden brown on one side, 4 to 5 minutes. Transfer the pan to the oven and cook until tender, about 15 minutes.

Add the onions and pancetta to the Brussels sprouts, toss well, and return to the oven for 5 minutes longer.

Serve immediately.

Servings:4-6
Difficulty: Easy
Cook Time: 1-30 min
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Dinner Menu: Beef & Pepper Subs with Walnut Pear Salad

DSC_4000 (Copy)

Photo by JeffreyW

Lots going on. I picked up a new client last week, but still need to wrap things up this week with one of my other clients in order to make room for the new client. I’m putting together a trip to Los Angeles and Nebraska, plus I’ve got three personal projects I’m working on, which are at least two, too many.  What I’m trying to say is, it’s busy around here, just the way I like it, which is why I looked for something simple for tonight’s dinner menu. I especially wanted to find something with pears, because right now they are abundant at the store and I wanted to take advantage.

So that’s my Monday…any suggestions for Friday’s Recipe Exchange??

Tonight’s menu is pretty simple, for those lazy nights when you don’t want to cook an elaborate meal.  I usually let everyone assemble their own sandwich at the counter – less cleanup. I didn’t put chips on the menu, but they would probably show up last minute at my house anyway. The walnut pear salad is a nice treat this time of year, when you can usually find fresh pears at a good price. Pears and bleu cheese are a winning combo, and spinach seems to be on sale everywhere this week. If you can find it, drinking chocolate is like hot cocoa on steroids. We have a local coffee roaster who also makes drinking chocolate. It’s as if someone melted a chocolate bar in your cup and added some cream. A little goes a very long way.

On the board tonight:

  1. Beef & Pepper Subs
  2. Walnut Pear Salad
  3. Hot cocoa, marshmallows and graham crackers

Beef & Pepper Subs

  • 1 to 2 tbsp olive oil
  • 1 lb sirloin or flank steak, thinly sliced*
  • 1 onion, sliced
  • 1 green pepper, seeded and thinly sliced
  • 1 tsp crushed garlic
  • salt & pepper to taste
  • 4 large crusty Italian sub rolls, sliced
  • 8 oz Provolone or American cheese, sliced

skillet

Heat oil in skillet, add meat, garlic, onions & peppers. Allow to cook until tender, stirring frequently, about 10 minutes. Add immediately to rolls. Top with cheese. If desired you can also then pop under the broiler to melt the cheese (keep an eye on them, so they don’t burn)

* it’s easiest to do if it’s slightly frozen when you slice it

Walnut Pear Salad

  • 3 pears, thinly sliced
  • Bibb lettuces & spinach leaves, washed and dried
  • ½ cup chopped walnuts
  • ½ cup olive oil
  • 1 ½ tbsp walnut oil (opt)
  • ¼ cup vinegar
  • ¼ cup honey (more if needed)
  • 2 oz crumbled blue cheese

large platter and saucepan

Arrange lettuce leaves on platter, add pear slices. Combine walnuts, oil(s), vinegar & honey in saucepan, mix well, and heat until honey is melted. Taste and add more honey or vinegar as needed. Pour over pears. Crumble cheese over salad.

Shopping List:

  • Hot cocoa
  • Marshmallows
  • Graham crackers
  • 1 lb sirloin or flank steak
  • 1 onion
  • 1 green pepper
  • 4 large crusty Italian sub rolls, sliced
  • 8 oz Provolone or American cheese, sliced
  • Bibb lettuces & spinach leaves
  • 4 oz chopped walnuts
  • ½ cup olive oil
  • 1 oz walnut oil (opt)
  • 4 oz honey
  • 2 oz crumbled blue cheese

Also: crushed garlic, salt & pepper, vinegar

Originally posted January 2011

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Dinner Menu: Grilled Salmon with Orange Glaze

This is one of my favorite menus. The salmon is based on a dish from a restaurant and my whole table raved about and the garden fresh soup can be served hot or cold. Substitute any garden fresh fruit for dessert.

  1. Grilled Salmon w/Orange Glaze
  2. Tomato & Bell Pepper Soup
  3. Hearty Bread
  4. Raspberries & Blackberries w/whipping cream

Grilled Salmon w/Orange Glaze:

  • ½ cup orange marmalade
  • 2 tsp toasted sesame oil (or olive oil)
  • ½ tsp ground ginger
  • ½ tsp crushed garlic
  • 3 tbsp white wine vinegar
  • 4-6 oz salmon fillets, boneless, skinless
  • ¼ cup sesame seeds (toasted, opt)

Combine marmalade, oil, ginger, garlic & vinegar. Brush glaze on each side of salmon, grill 5 minutes each side. Garnish with sesame seeds.

Tomato & Red Bell Pepper Soup:

  • 4 large, ripe tomatoes, halved
  • 1 red onion, peeled quartered
  • 1 large red bell pepper, halved & seeded
  • ¼ cup olive oil
  • ½ tsp salt
  • ¼ tsp pepper
  • 1 tsp crushed garlic
  • 2 cups chicken broth
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon sugar
  • ½ cup heavy cream
  • 2 tbsp finely chopped fresh basil leaves
  • 4 slices bacon, cooked & crumbled

grilling basket &  saucepan

Toss tomatoes, onions & bell pepper with oil, season with salt & pepper. Place vegetables in grilling basket, cut side down and grill for 6 to 8 minutes. Add vegetables, garlic, chicken broth, vinegar, sugar to blender and puree. Pour into saucepan, bring to a low boil, stirring constantly, add cream & basil, reduce heat and simmer for 15 minutes, stirring occasionally. Garnish with bacon when served.

Shopping List

  • 4 oz orange marmalade
  • 2 oz white wine vinegar
  • 4-6 oz salmon fillets, boneless, skinless
  • 2 oz  sesame seeds (toasted, opt)
  • 4 large, ripe tomatoes
  • 1 red onion
  • 1 large red bell pepper
  • 16 oz chicken broth
  • 8 oz heavy cream
  • fresh basil leaves
  • 4 slices bacon
  • 1 pint raspberries
  • 1 pint blackberries
  • hearty bread loaf

Also: toasted sesame oil (or olive oil),  ground ginger, crushed garlic, apple cider vinegar

Friday Recipe Exchange: Potato Encrusted Fish or Chicken

Shredded Potato Packet Final

I’ve had a stressful couple of weeks and haven’t had much time to spend in the kitchen. I decided I really wanted to try this method of cooking fish and was pleasantly surprised that spending two evenings in the kitchen testing it out, really shifted my mood and relaxed me. I know that is not the case for everyone, even thinking of what to make for dinner can create stress. That’s probably the biggest reason I do this, write down recipes, because I want to help alleviate, or at the very least reduce, that stress. So simple, tasty and foolproof is my mantra.

I think this recipe falls into that category, even though it’s a bit more elegant than my normal weeknight menus. I tested it on fish, boneless chicken breast and boneless chicken thighs. It worked equally well on all of them, so I’ll post instructions for each below.

In case it seems a bit more complicated than you’re comfortable with, I have a similar recipe that’s simpler, but just as tasty, Crispy Potato Chicken (found here).

A couple of additional fun potato recipes are  Accordion Potatoes (click here) and a Classic Hash Brown recipe (found here).

What’s on your plate tonight? Any big weekend plans? Anyone doing any canning or freezing of the summer’s bounty? I just finished of the last jar of my brother’s excellent salsa. He is taunting me that he’s making more, but it’s an 800 mile round trip, so not exactly practical to drop by for another couple of jars.

Tonight’s featured recipe:

Potato Encrusted Fish or Chicken

  • 2 large baking potatoes
  • 3 green onions, chopped
  • 1/4 tsp Old Bay Spice
  • salt and pepper to taste
  • 1 tbsp olive oil
  • 1 tbsp salted butter
  • salt & pepper to taste
  • 4-6 ounce fish fillets ( I used cod. Haddock, tilapia or any firm fish will work)

OR

  • 2 large boneless chicken breast , cut into equal halves

OR

  • 4 boneless chicken thighs

Wash and shred the potatoes on the large holes of a box grater. I don’t peel them. Drain them well. I squeezed the water out by hand and then patted with a paper towel. Then combine in a bowl with onions, salt, pepper and old bay spice.

Season chicken or fish fillets with salt and pepper. You want the fillets to be fairly equal in size, so halve the breasts and trim the fillets so they are about 4×4 in size.

Potato packets1

Heat the oil and butter in a large skillet.  When the oil and butter are hot, spoon 4 small, evenly spaced mounds of the shredded potatoes (each about 1/3 cup) into the skillet (my skillet is small, I had to do two at a time). Press a portion of fish or chicken into each mound and cover with the remaining potatoes. Cover the skillet. Cook the potato packages over medium heat for 6 to 7 minutes. Add additional oil if needed (I added a little as I turned each piece). Turn them carefully with a large spatula and cook them for 4 minutes, remove the lid and continue to cook for an additional to 2 to 3 minutes uncovered. The potatoes should be nicely crusted on both sides. This should be plenty of time for the fish. For the chicken, depending on the thickness, reduce heat to low and cook an additional 3-5 minutes or until the internal temperature reaches 165 degrees.

 

X-Posted at Balloon-Juice

 

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Just a Quickie

DSC_6532 [1600x1200]A fast lunch pizza using onion naan.  These are in the margherita style. Infuse a little olive oil with garlic by heating a few tablespoons in a bowl with a few crushed and minced cloves and brush it on the loaves, then add sliced tomato and dot with fresh mozzarella.  Garnish with fresh basil.  I like my pizzas with red pepper flakes, I used flakes from my own patio grown cayennes today.  The Parmesan sprinkle is from a commercial blend of cheeses with  additional peppers and herbs.

Pizza Pr0n – Pizza Margherita

DSC_6392 [1600x1200]This is the classic pizza with just a tweak to the usual recipe – I added sliced mushrooms to the mozzarella, tomatoes, and fresh basil.  The toppings sit atop a crust brushed with garlic infused olive oil, the basil is added after the pie comes out of the oven.DSC_6397 [1600x1200]I always sprinkle red pepper flakes and Parmesan on my pizzas and this one is no different.  It also got the pink salt and fresh black pepper treatment.  We classy, yo.

Thursday Recipe Exchange: Stuffed Peppers

Photo by JeffreyW

I decided that we’d do stuffed peppers tonight and when I went trolling around the blog, found we’ve done a few variations on them over the years. Tonight’s featured recipe is from my cousin Scott. He mentions in the original post that we’re a family who loves to cook and I couldn’t agree more. On his side of my family, I think everyone has the gift in the kitchen. I have memories of my grandparents’ farm and the great food we’d have there. My Grandma Lois made the best fried eggs in the world that I have never been able to duplicate. They were crisp on the bottom (a treatment my family always called “shoe leather” –though that does not do that crust justice), perfectly medium on top and covered in so much pepper you’d sneezed just looking at them. Try as I might, I’ve never been able to come close to those eggs. I asked my mom a few years ago what I was missing and she replied, “lard”. And I’m sure it was previously used lard at that. Grandma Lois kept a can on the stove. It’s probably why her fried chicken was so amazing, too.

Anyway that story has nothing to do with tonight’s recipes. Stuffed peppers. We have several takes on them:

JeffreyW does a traditional Stuffed Peppers with homemade tomato soup (recipe here).

I have a pretty easy stuffed Red Pepper recipe – though you can use green peppers, no problem (recipe here).

And our featured recipe, below, from my Men Who Cook series, is a vegetarian treat.

How about you, any favorite memories of foods from childhood you can’t recreate? Do you have a different take on stuffed peppers that you like to use? Hit the comments and share.

Now for tonight’s featured recipe:

This comes from my cousin Scott Adams. Scottie follows in the footsteps of many in my family – the love of cooking (click here for the full story). These peppers are practically gourmet!

Scottie’s Stuffed Pepper’s

  • Salt
  • 1/2 pound short whole wheat pasta
  • 4 large red bell peppers, tops cut off and reserved, seeded
  • Black pepper
  • 2 tablespoons extra-virgin olive oil (EVOO), plus more for drizzling
  • 4 jarred roasted red peppers
  • 1 small red onion, finely chopped
  • 2 cloves garlic, finely chopped
  • 2 small portobello mushroom caps, chopped
  • 1 teaspoon crushed red pepper
  • 2 sprigs rosemary, stems discarded and leaves chopped
  • One 28-ounce can fire-roasted crushed or diced tomatoes
  • 2 cups arugula or baby spinach (a few generous handfuls)
  • 1 cup loosely packed basil leaves
  • 1 cup grated pecorino-romano cheese
  • 1 tablespoon of Oregano
  • 1 teaspoon of Dill

Preheat the oven to 425°. Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente.

Trim the bottoms of the bell peppers, without cutting a hole, so that they stand. Season inside with salt and black pepper. Turn the peppers bottom side up in a 9-by-13-inch baking dish, set the tops alongside and drizzle with EVOO. Roast for 20 minutes.

Using a food processor, puree the roasted red peppers. In a large skillet, heat 2 tablespoons EVOO, 2 turns of the pan, over medium heat. Add the red onion, garlic, mushrooms, crushed red pepper and rosemary and cook until softened, 7 minutes. Stir in the pureed peppers and the fire-roasted tomatoes; season with salt and black pepper. Simmer for 5 minutes. Add the pasta and toss. Add the arugula and basil and cook until wilted.

Preheat the broiler. Turn the peppers upright; fill with pasta. Top with the cheese and broil until melted, 2 minutes. Cover with the tops and serve with any extra pasta.

Cross-posted at Balloon-Juice sometime this evening.

Stuffed Shells

 

I made some cheese stuffing for pasta shells the other day, and made a meal of them with a tomato sauce from some of the cherry tomatoes I froze this year.  It was OK but you’ve seen it before.  I had a few stuffed shells left over and was casting about for a way to do them that was prettier than the last time and ran across some frozen cubes of basil pesto that were buried deep in the freezer.

I made a butter/olive oil sauce with lots of garlic, grated the frozen cube of pesto, added a little Parmesan, and turned out this delightful little dinner.The cheese stuffing is a mix of ricotta and mozzarella with a couple of handfuls of spinach from this recipe, or one just like it.  I’ve forgotten what the pesto recipe was but I do remember it used hazelnuts instead of pine nuts.  It has Parmesan, basil, and olive oil plus the nuts and was spun out in a food processor.  Note to self:  Try to find a prettier sprig of oregano next time.

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