Red Pepper Hummus

June 11, 2010 at 7:18 pm (Appetizers, blender, canned garbanzos, cooked garbanzo beans, cumin, food processor, garlic, ground coriander, lemon juice, Middle Eastern, no-cook, oil-cured black olives, Quick Dishes, red pepper (cayenne), roasted red peppers, salt, tahini)

Thanks to the roasted red peppers, this assertively flavored hummus takes on a festive salmon color. Make it as hot as you like by adding cayenne pepper to taste. Serve the hummus with warm pita triangles or stuffed into whole pitas with shredded lettuce and chopped tomato.

Makes 1 1/2 cups.

1 3/4 C cooked chickpeas OR 15-oz can chickpeas, drained (reserve juice)
1/2 C diced roasted red bell pepper
3 T tahini
2 T fresh lemon juice or to taste
1 large clove garlic, halved
2 t ground coriander
1 t cumin seeds
1/8 t cayenne pepper or to taste
1 t salt or to taste
Oil-cured black olives for garnish
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In food processor or blender, add all ingredients except olives and process until smooth. If mixture seems too thick, blend in 1 to 3 tablespoons of reserved chickpea liquid to create desired consistency. (It should be fairly thick for a sandwich filling, thinner for a dip.) Taste and add more lemon juice cayenne and/or salt if needed. Transfer to bowl and garnish with olives.

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Seared Spicy Fajitas

August 22, 2009 at 2:46 pm (coarse kosher salt, flour tortillas, ground coriander, ground cumin, jalapeños, lime juice, limes, Main Dish, Mexican, microwave, pepper, Quick Dishes, red bell peppers, red onion, skirt steak, sour cream, stovetop, Summer)

Serves 4

1 teaspoon ground cumin
1/2 teaspoon ground coriander
coarse salt and ground pepper
1 pound skirt steak, cut crosswise into 2 equal pieces (if too large for skillet, cut into smaller pieces)
2 red bell peppers (ribs and seeds removed), halved and thinly sliced
1 red onion, halved and thinly sliced
1 to 2 jalapeno chiles (ribs and seeds removed), very thinly sliced lengthwise
2 tablespoons fresh lime juice
8 flour tortillas (6-inch)
sour cream and lime wedges, for serving
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1. In a small bowl, combine cumin, coriander, 2 teaspoons coarse salt, and 1/2 teaspoon pepper. Rub steaks all over with spice mixture.

2. Heat a large skillet over medium-high; add meat (if crowded, cook in two batches). Cook 2 to 4 minutes per side for medium-rare. Transfer to a cutting board. Tent steaks with aluminum foil, and let rest at least 5 minutes.

3. Meanwhile, reduce heat to medium; add bell peppers, onion, and chiles; season with salt and pepper. Cook, stirring occasionally, until crisp-tender, 8 to 10 minutes. Add lime juice, and stir, scraping up browned bits in skillet.

4. Stack tortillas, and wrap in a damp paper towel or kitchen towel. Microwave on high 1 minute. Thinly slice steaks crosswise, and serve with tortillas, peppers, onion, and chiles, along with sour cream and lime wedges.

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Gorgonzola-Stuffed Chicken Breasts with Strawberry Gastrique

May 11, 2009 at 1:52 pm (black pepper, boneless skinless chicken breast, chicken broth, gorgonzola, granulated sugar, ground coriander, Main Dish, prosciutto, salt, sherry vinegar, Spring, stovetop, strawberries, Summer, thyme leaves, vegetable cooking spray)

Sauce:
1 C chopped strawberries
1/2 C sugar
1/2 C sherry vinegar
1/3 C chicken broth
1/4 t ground coriander

Chicken:
1/4 C (1 oz) crumbled Gorgonzola cheese
2 t fresh thyme leaves
2 oz prosciutto, chopped
4 (6-oz) skinless, boneless chicken breast halves
Cooking spray
1/8 t salt
1/8 t freshly ground black pepper
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1. To prepare sauce, place strawberries in a small, heavy saucepan; partially mash with a fork. Stir in sugar, vinegar, broth and coriander; bring to a boil. Reduce heat and simmer until reduced to 2/3 C (about 30 minutes), stirring occasionally. Strain mixture through a sieve over a bowl; discard solids.

2. To prepare chicken, combine cheese, thyme and prosciutto in a bowl. Cut a horizontal slit through thickest portion of each chicken breast half to form a pocket; spoon 3 T cheese mixture into each pocket.

3. Heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Sprinkle both sides of chicken evenly with salt and pepper. Add chicken to pan; cook 5 minutes or until browned. Turn chicken over; cook 4 minutes or until done. Serve with sauce. Yield: 4 servings.

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Grapefruit Salmon

April 15, 2008 at 5:05 pm (button mushrooms, cilantro, grapefruit, ground coriander, ground cumin, Main Dish, pepper, salmon fillets, salt, stovetop)

Grapefruit Salmon

Dust a 6-oz salmon fillet with cumin, ground coriander, salt and pepper. Add to a pan with 1/2 cup sliced button mushrooms and 4 sprigs cilantro, chopped. Cook on medium heat for 2-3 minutes per side. Top with 5 diced grapefruit segments and serve.

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Pumpkin-Apricot Quick Bread

March 16, 2008 at 3:54 pm (all-purpose flour, baking powder, baking soda, Breads, Breakfast, canned pumpkin, cinnamon, dried apricots, eggs, granulated sugar, ground cardamom, ground coriander, ground ginger, orange juice, oranges, oven, salt)

Pumpkin-Apricot Quick Bread

1 3/4 C all-purpose flour
1 t baking soda
1/2 t baking powder
1/2 t salt
1/4 t cinnamon
1/4 t ground ginger
1/4 t ground cardamom
1/4 t ground coriander
1 C sugar
1/2 C coarsely chopped dried apricots
15 oz can pumpkin puree
2 eggs
1/3 C orange juice
1 T grated orange zest

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Heat oven to 350 degrees. Lightly grease and flour a 9x5x3″ loaf pan.

In a large bowl, combine flour, baking soda, baking powder, salt, cinnamon, ginger, cardamom, coriander, sugar and apricots; mix thoroughly.

In another bowl, whisk together pumpkin puree, eggs, orange juice and zest. Pour pumpkin mixture over dry ingredients; stir until batter is well blended.

Transfer batter to loaf pan; bake until tester inserted in center comes out clean, 55 to 60 minutes. Makes 1 loaf.

Helpful Hint: Tent loaf with foil to avoid over-browning halfway through baking, if necessary.

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