June 25, 2010 at 3:04 pm (canned black beans, cilantro, cooked black beans, fresh tomatoes, garlic, green bell pepper, ground cumin, jalapeños, lime juice, Mexican, no-cook, red onion, salsa, salt, serrano peppers, Side dish)
Serve this salsa as a side dish or topping for grain and/or vegetables. Canned beans are acceptable here.
Makes 4 cups.
2 C cooked or canned black beans, rinsed and drained if canned
1/4 C diced red onion
1/2 C diced green bell pepper
1 C diced tomato
1 large clove garlic, minced
1 t ground cumin
1/4 C chopped fresh cilantro
3 T fresh lime juice
1 T chopped chile pepper or to taste
Salt to taste
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In serving bowl, combine all ingredients. Cover and let stand at least 30 minutes to allow flavors to develop. If prepared more than a few hours ahead, chill and return to room temperature before serving.
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June 22, 2010 at 7:59 pm (beef broth, canned black beans, canned kidney beans, chicken broth, chili powder, cooked black beans, cooked kidney beans, corn on the cob, corn tortillas, frozen corn, garlic, green bell pepper, ground cumin, Main Dish, Mexican, onion, oven, stovetop, tomato sauce)
Packed with a savory bean and corn filling, these plump enchiladas will appeal to all who love Tex-Mex flavors. Serve with salsa.
Serves 4.
1 C diced onion
1 C diced green bell pepper
1 t minced garlic
1 T chili powder
1 t ground cumin
1/4 C broth
15-oz can black beans OR 1 1/2 C home-cooked beans with 3/4 C liquid
15-oz can kidney beans OR 1 1/2 C home-cooked beans with 3/4 C liquid
1 C canned tomato sauce
1 C corn kernels, fresh or frozen
8 corn tortillas
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Preheat oven to 450 degrees. Coat a 9 x 13″ baking dish lightly with cooking spray.
In large saucepan, combine onion, bell peppers, garlic, chili powder, cumin and broth. Bring to a simmer over moderately high heat and cook, stirring occasionally, until onion and peppers are tender, 3 to 5 minutes. Add black beans and kidney beans with their liquid, and tomato sauce. Bring to a boil. Reduce heat, cover and simmer 10 minutes to blend flavors. Stir in corn and simmer 2 minutes. Transfer mixture to a strainer set over bowl. Reserve liquid.
Heat tortillas according to package directions.
Put 1/2 C drained filling in each tortilla, then roll and place side by side in prepared baking dish. Drizzle enchiladas with reserved bean-tomato juices. Cover dish with foil and bake until heated through, about 15 minutes. Serve enchiladas right away.
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June 22, 2010 at 7:40 pm (Breakfast, cinnamon, cooking, cornstarch, Desserts, golden delicious apple, granulated sugar, oven, phyllo dough, plain breadcrumbs, raisins, rome beauty apple, vanilla, vegetable cooking spray)
Phyllo dough makes a crisp, flaky strudel crust even without the considerable quantity of butter called for in most recipes. You should serve this strudel while hot, however, as it loses crispness as it cools.
Serves 12.
1 T raisins
1/2 C hot water
4 medium apples, preferably Rome Beauty or Golden Delicious
1 T plus 1 t sugar
1 T cornstarch
Dash of cinnamon
1 t vanilla extract
5 (14 x 18″) sheets frozen phyllo dough, thawed)
Vegetable oil cooking spray
Fine dry bread crumbs
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Preheat oven to 375 degrees. Put raisins in small bowl and cover with 1/2 C hot water. Let soften 20 minutes then drain.
Peel, quarter, core and dice apples into small pieces. In large bowl, mix 1 T sugar and cornstarch. Add apples, cinnamon and vanilla. Stir to blend, then stir in raisins.
On a large work surface, place one phyllo sheet with longer side nearest you. Coat lightly with vegetable oil cooking spray and sprinkle lightly with bread crumbs. Repeat with remaining phyllo sheets, layering sheets one on top of the other.
Leaving a 2″ border along top and bottom and 1″ border along the sides, spoon apple filling onto bottom third of phyllo in a long 2″-wide cylinder. Starting from bottom edge, roll phyllo up and over filling to make a long fat rope. Squeeze short sides shut with your fingers.
Carefully transfer the “rope” to a baking sheet, either nonstick or lightly sprayed with nonstick spray. Bake until golden brown, about 30 minutes. Slice and serve right away.
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June 22, 2010 at 7:20 pm (7 ingredients or less, flour tortillas, goat cheese, microwave, Quick Dishes, salsa verde, Sandwiches)
Serve this wrap with stone-ground tortilla chips, a baked sweet potato and a simple salad of mixed baby greens, tomatoes and carrots.
Serves 4.
4 (6 to 8″) flour tortillas
4 oz soft goat cheese
1 C salsa verde
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Divide goat cheese evenly among tortillas and spread, leaving about a 1/2″ edge all around.
If salsa is liquidy, drain some liquid using a fine-mesh strainer before using. Spread salsa (about 1 T) over goat cheese on each tortilla, then roll them up. Place on a large platter and microwave just until warmed. Place each roll-up on an individual plate, cut in half crosswise and serve right away.
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June 19, 2010 at 6:13 pm (7 ingredients or less, butter, cod fillets, French, haddock fillets, halibut fillets, Main Dish, onion, oven, Quick Dishes, rockfish fillets, salt, scrod fillets, stovetop, white wine)
Prep time: 10 minutes
Cook time: 15 to 20 minutes
Serves 8.
3/4 C very finely chopped onions
8 small fish fillets (about 4 1/2 oz each)
1/2 C peeled, seeded and diced tomatoes
1 1/2 t salt
3/4 C dry white wine
1/4 C butter
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1. Wash the chopped onions in a sieve under cold water. Press with your hand to extrude most of the water.
2. Arrange the fillets, skin side up, in a large gratin dish and sprinkle with the onions.
3. Add the rest of the ingredients except the butter. Place a piece of buttered waxed paper on top and bake in the center of a 400-degree oven for 10 to 12 minutes. At that point the fillets should be tender and cooked through.
4. Remove the fillets to a serving platter or, if you plan to serve them in the gratin dish, hold the fillets with a plate or a small lid and pour the juice into a skillet.
5. Reduce the juice to about 2/3 C. Add the butter, piece by piece, beating with a whisk to incorporate it into the juice, and bring the mixture to a boil. As it comes to a strong boil, the mixture riss like milk ready to boil over; this is when the fat binds into the liquid.
6. Immediately pour the sauce over the fillets and serve.
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June 19, 2010 at 5:33 pm (7 ingredients or less, balsamic glaze, black pepper, flat iron steak, garlic powder, grill, Main Dish, salt, steak seasoning)
Balsamic vinegar can be taken to a deeper “flavor dimension” by creating a balsamic glaze, said Susan Selasky in the Detroit Free Press. Bring some inexpensive balsamic to a boil in a saucepan, lower the heat, and keep cooking, “reducing it to a syrupy consistency.” A pint bottle makes a half-cup of glaze, which pairs well with grilled vegetables, strawberries or the steak below.
Serves 4.
1 flat iron steak, about 1 1/4 lb
1/2 t salt
1/4 t ground black pepper
1 t garlic powder
1 T favorite all-purpose seasoning for steak
1/4 C balsamic glaze
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In small bowl, mix together salt, pepper, garlic powder and seasoning. Rub mix on both sides of steak. Refrigerate for at least 30 minutes or up to several hours.
Preheat grill to medium-high or turn on broiler. Remove steak from refrigerator 15 minutes before cooking. Place steak on grill and cook 6 – 7 minutes on one side or until it has nice grill marks. Turn and move to a cooler part of the grill and finish cooking–another 8 to 10 minutes for medium-rare. Flat iron steaks are typically thin and cook quickly.
Remove steak and let rest 5 minutes. Cut into thin slices across the grain and arrange on a serving platter. Drizzle with balsamic glaze.
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June 19, 2010 at 5:08 pm (black pepper, butter, chervil, chives, fennel, fresh basil, lemons, olive oil, oven, parsley, rockfish fillets, salt, salt-packed anchovy fillets, shallots, tarragon)
Serves 4.
1 lemon
10 to 12 sprigs Italian parsley
1 shallot
6 T butter
Salt and freshly ground black pepper
Olive oil
1 to 1 1/2 lb rockfish fillets ( or other fish; 4 to 6 oz per serving)
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First make lemon and parsley butter. Grate zest of lemon. Chop leaves of parsley. Peel and finely dice shallot, put it in a bowl, and squeeze lemon juice over to just cover. Let shallot macerate in juice for 10 minutes, then add butter, lemon zest and parsley. Season with salt and a generous amount of black pepper, and mash butter to mix everything together.
Preheat oven to 425 degrees. Lightly oil a shallow baking dish or roasting pan, or line with parchment paper. Place fillets in baking dish, season with salt and pepper, and moisten lightly with olive oil. Bake fish for 7 to 10 minutes, depending on thickness of fillets, until just cooked through but still moist. Serve with a spoonful or parsley butter on top of each fillet.
Alternative preparation: You can make butter with another herb or combination of herbs (basil, chervil, chives, fennel, tarragon), or add 3 or 4 chopped, salt-packed anchovy fillets to butter.
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June 19, 2010 at 4:35 pm (7 ingredients or less, Aldi ingredients, all-purpose flour, butter, Irish, mashed potatoes, salt, Side dish, stovetop)
(Potato Cakes)
Serves 4.
1 T butter, softened, plus 4 T butter OR bacon fat
1 t salt
4 C freshly made mashed potatoes
1/2 to 3/4 C white flour, plus more for dusting
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In medium bowl, mix salt and 1 T butter into potatoes. Using hands, work in enough flour to form pliable dough. Turn dough onto a lightly floured board and shape into a round about 3/4″ thick. Cut into 8 wedges. Melt butter or bacon fat in large skillet and fry wedges for about 5 minutes per side, turning once, or until cakes are golden brown.
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June 17, 2010 at 10:56 am (7 ingredients or less, blender, cranberries, food processor, granulated sugar, Holiday, no-cook, oranges, pecans, Quick Dishes, Winter)
Everyone has their favorite version of this fresh cranberry relish. This one features pecans, which can be omitted.
Serves 8.
1 lb fresh cranberries, washed and drained
2 thin-skinned oranges, washed, quartered and seeded
1 1/2 C sugar
1 C finely chopped pecans
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In food processor or blender, coarsely chop cranberries in two batches; transfer to glass or stainless-steel bowl.
In food processor or blender, coarsely chop oranges. Add orange pulp, peel and juice to cranberries. Add sugar, stir to mix. Add pecans; stir. Refrigerate, tightly covered, up to 4 days.
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June 17, 2010 at 10:55 am (7 ingredients or less, mango, Mexican, sweetened condensed milk, unflavored gelatin)
de mi amiga, Belen.
6 personas.
3 mangos de manila grandes
1 lata de leche condensada
2 1/2 sobres de gelatina sin sabor
1 1/4 taza de agua
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Pelar los mangos. Cortar la pulpa. Licuar con la leche condensada y una lata de agua.
Remojar unos 3 minutes la gelatina en el agua restante. Cuando este vien remojada agregar al vaso de la licuadora. Mesclar todos los ingredientess durante 2 minutos y refrigeran y listo.
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