October 7, 2011 at 1:38 pm (black pepper, cilantro, Condiments, extra virgin olive oil, hatch chiles, honey, kosher salt, no-cook, poblano pepper, Quick Dishes, red wine vinegar, serrano peppers)
Serves 4.
1 medium poblano chile, roasted, peeled, seeded and thinly sliced
2 Hatch chiles, roasted, peeled, seeded and thinly sliced
1 serrano chile, roasted, peeled, seeded and thinly sliced
1/4 C red wine vinegar
2 T extra virgin olive oil
1 T honey
3 T chopped fresh cilantro
Kosher salt and freshly ground black pepper to taste
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Combine ingredients in a bowl and season with salt and pepper. Let sit at room temperature for at least 30 minutes before serving. The relish can be made 1 day in advance and refrigerated; bring to room tempeerature before serving.
Great on burgers.
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March 26, 2011 at 2:57 pm (7 ingredients or less, cider vinegar, frozen corn, green bell pepper, no-cook, olive oil, onion, parsley, pepper, salt)
Serves 4.
16 oz frozen corn
1 small finely chopped onion
1/2 C chopped green pepper
2 T finely chopped parsley
2 T cider vinegar
1 T olive oil
Salt and pepper to taste
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Prepare corn according to package directions. Allow to cool.
In a bowl, combine onion, green pepper, parsley and corn.
Toss with vinegar and olive oil; add salt and pepper to taste.
Cover and chill. Serve with your favorite grilled chicken or steak.
I want to try this using cilantro instead of parsley and maybe substituting some jalapeno for some of the green bell pepper. I just haven’t had a chance yet! 🙂
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March 26, 2011 at 11:30 am (Asian, balsamic vinegar, basmati rice, black pepper, butterhead lettuce, canned pineapple chunks, cilantro, cornstarch, five-spice powder, fresh ginger, garlic, long-grain white rice, Main Dish, peanut oil, pork tenderloin, Quick Dishes, red bell peppers, red onion, romaine, sea salt, sesame seeds, soy sauce, stovetop, vegetable oil, yellow bell pepper)
Ok, this is easy but it’s a quick one, so you’ll have to concentrate and stay on the ball. Sweet and sour pork is an absolute classic and was one of the first Chinese-style dishes introduced to Britain. I’ve tried to make it fresh, light, and full of wonderful crunch, sweetness, and flavor. I’ve also brightened it up by introducing some lettuce leaves, which add texture and freshness. It’s best to cook this for two–perfect, fast, one-pan cooking for nights in.
Serves 2.
sea salt and freshly ground black pepper
1 C long-grain or basmati rice
1/2 pound pork tenderloin
1 small red onion
1 red or yellow bell pepper (or 1/2 of each)
a thumb-sized piece of fresh ginger
2 cloves of garlic
1/2 – 1 fresh red chile, to your taste
a small bunch of fresh cilantro
peanut or vegetable oil
1 heaped teaspoon five-spice powder
1 t cornstarch
2 – 3 T soy sauce
1 (8 oz) can of pineapple chunks
2 T balsamic vinegar
1 small heart of romaine or 1/2 a butterhead lettuce
2 t sesame seeds
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To prepare:
Bring a pan of salted water to a boil and add the rice.
Cook according to the package instructions.
Drain the rice in a strainer, put back into the pan, and cover with aluminum foil to keep warm until needed.
Halve the pork tenderloin and cut into 3/4″ cubes.
Peel and halve the red onion, then dice into 3/4″ cubes.
Halve the bell pepper, seed, and cut into 3/4″ cubes.
Peel and finely slice the ginger and garlic.
Finely slice the chile.
Pick the cilantro leaves and put them to one side.
Finely chop the cilantro stalks.
To cook:
Preheat a wok or large frying pan on a high heat and once it’s very, very hot add a good lug of peanut oil and swirl it around.
Add the pork and the five-spice powder and toss or stir them around.
Cook for a few minutes until browned then transfer to a bowl using a slotted spoon.
Carefully give the wok or pan a quick wipe with a ball of paper towels and return to the heat.
When it’s really hot, add 2 good lugs of peanut oil and all the chopped ingredients.
Toss or stir everything together and cook for 2 minutes.
Stir in the cornstarch and 2 T of soy sauce.
Let everything cook for 30 to 40 seconds, then add the pineapple chunks with their juice, the browned pork and balsamic vinegar.
Season with black pepper and a little more soy sauce, if needed.
Break apart a piece of pork, check it’s cooked through, and remove from the heat.
Reduce the sauce to a gravy-like consistency by cooking for a few minutes more.
To serve:
Divide the rice and lettuce between 2 bowls or plates.
Spoon the pork, veggies, and sauce over the top and sprinkle with the sesame seeds and reserved cilantro leaves.
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March 26, 2011 at 11:17 am (bananas, brown sugar, butter, butternut squash, canned pinto beans, canola oil, cilantro, Desserts, garlic, green bell pepper, leaf lettuce, lemons, long-grain white rice, Main Dish, onion, orange bell peppers, oregano, pepper, red chile pepper, red wine vinegar, rum, Salad, sea salt, stovetop, vegetable oil, yellow bell pepper)
Recipes by Eric Ripert, Le Bernadin, New York City
Serves: 4
FOR THE BEANS
3 tablespoons canola oil
1 small butternut squash, peeled, seeded and diced (1-inch)
2 cans (12-15 oz) pinto beans, rinsed and drained
fine sea salt and freshly ground pepper
FOR THE RICE
2 cups white rice
3 ¼ cups water
FOR THE SOFRITO
2 tablespoons canola oil
1 small onion, diced
1 red bell pepper, seeded and diced
3 garlic cloves, minced
½ bunch cilantro, chopped
1 teaspoon dried oregano
fine sea salt and freshly ground black pepper
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1. Heat canola oil in a pot over medium heat; add the diced butternut squash and sauté the squash until lightly colored, about 5 minutes.
2. Add the pinto beans and 4 cups of water to the butternut squash, bring the beans to a simmer and let cook over low heat for 20-25 minutes, adding more water as needed. Season with salt and pepper.
3. Place the rice in a bowl and rinse the rice until the water runs clear; drain. In a pot, bring the rice and the water to a boil. Reduce heat to low, cover, and simmer until the water has been absorbed, 12 to 15 minutes. Remove from heat and fluff gently with a fork to separate the grains.
4. Meanwhile, prepare the sofrito. Heat oil in a pan and add the onions and peppers; sweat until limp, but with no color, about 5 minutes. Add the garlic and cook for another 2 minutes. Add the chopped cilantro and oregano; season with salt and pepper. To serve, stir the sofrito into the beans and serve over rice.
FOR THE GREEN SALAD
Ingredients:
• 1 large head green leaf lettuce
• 1 lemon, zest and juice
• 2 tablespoons red wine vinegar
• ¼ cup vegetable oil
• Fine sea salt and freshly ground black pepper
Directions:
1. Thoroughly wash and dry the green leaf lettuce and parsley. Tear the lettuce into “bite size” pieces, no larger than 2-square inches. Place the lettuce and parsley in a large bowl and set aside in the refrigerator.
2. In a small mixing bowl, combine the lemon juice, zest and red wine vinegar. Season with salt and pepper and gradually whisk in the olive oil to make the vinaigrette.
3. Season the greens with salt and pepper. Toss the greens with enough vinaigrette to lightly coat. Serve immediately.
FOR THE BANANAS FLAMBÉ
Ingredients:
• 1 tablespoon butter
• 4 bananas, peeled
• ¼ cup brown sugar
• ¼ cup rum
Directions:
1. Peel the bananas and slice them in half lengthwise.
2. Heat the butter in a large sauté pan and add the bananas, round-side down.
3. Cook the bananas for 2 to 3 minutes on each side turning them carefully so as not to break them.
4. Sprinkle the brown sugar over the bananas and continue cooking.
5. Add the rum and light it. Serve immediately.
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January 11, 2011 at 11:13 am (7 ingredients or less, black pepper, extra virgin olive oil, red wine vinegar, salad dressings, sea salt, white wine vinegar)
Jamie Oliver offers a solution to a common diet mistake: salad dressings loaded with calories, fat and preservatives. His yogurt dressing gives you calcium and probiotics from yogurt, and omega-3s from olive oil. At only 43 calories a (2 T) serving, your salad just got the ultimate makeover.
1/3 cup of plain yogurt
2 tbsp of white or red wine vinegar
1 tbsp of extra-virgin olive oil
Pinch of sea salt and freshly ground pepper
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Put everything into a jam jar, put the lid on the jar and shake well.
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October 27, 2010 at 3:30 pm (Asian, dark sesame oil, flank steak, fresh ginger, garlic, grill, hoisin sauce, light soy sauce, Main Dish, nutmeg, red pepper flakes, rice vinegar, stovetop, vegetable cooking spray)
The warmth of nutmeg helps round out the sweet, salty and tangy marinade. Try it with grass-fed flank steak, if available. Serve this dish with steamed sugar snap peas and rice or soba noodles.
Serves 4.
3 T hoisin sauce
2 T water
2 T rice vinegar
1 T low-sodium soy sauce
2 t grated peeled fresh ginger
1 t dark sesame oil
1/4 t freshly grated nutmeg
1/8 t crushed red pepper
2 garlic cloves, minced
1 (1 lb) flank steak, trimmed
Cooking spray
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1. Combine first 9 ingredients in a small bowl. Reserve 1/4 C hoisin mixture; spoon remaining mixture into a large zip-top plastic bag. Add steak to bag; seal and marinate in refrigerator 24 hours, turning bag occasionally. Remove steak from bag, discard marinade.
2. Prepare grill or grill pan to medium-high heat.
3. Place steak on grill rack coated with cooking spray; grill 4 minutes on each side or until desired degree of doneness. Let stand 5 minutes. Cut steak diagonally across grain into thin slices. Serve with reserved 1/4 C sauce.
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October 26, 2010 at 4:21 pm (Appetizers, Asian, dark sesame oil, fresh ginger, garlic, granulated sugar, ground beef, light soy sauce, red pepper flakes, rice wine vinegar, scallions, stovetop, water chestnuts, wonton wrappers)
Active time: 30 minutes
Total time: 1 hour
Makes 42.
Dumplings:
12 oz lean ground beef
1 can (8 oz) sliced water chestnuts, drained and chopped
1/3 C sliced scallions
1 T minced garlic
1 T minced ginger
1 T lite soy sauce
1 T rice wine vinegar
1 pkg (12 oz) wonton wrappers
Dipping sauce:
1/2 C lite soy sauce
1/2 C rice wine vinegar
2 T sliced scallions
1 t minced ginger
1 t dark sesame oil
1 t sugar
1/4 t crushed red pepper flakes
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1. Dumplings: Put a steamer basket into a large nonstick skillet. Add just enough water to almost come up to the bottom of the basket. Line a baking sheet with foil or wax paper. Fill a small bowl with water.
2. Combine beef, water chestnuts, scallions, garlic, ginger, soy sauce and vinegar in a bowl. Mix with your hands or a wooden spoon until blended.
3. Put 4 wonton wrappers on work surface. Place 1 heaping teaspoon beef mixture in center of each. Dip your finger in bowl of water and run it along edges of wrappers. Bring up 1 set of opposite corners of wrapper over filling and pinch to seal. Bring up other set of opposite corners and pinch to seal. Place on prepared baking sheet. Repeat with remaining filling and wrappers.
4. Put as many dumplings as will fit in an even layer in steamer basket. Cover and steam 10 to 12 minutes until dough is tender and center is cooked through (you’ll need to cut one open to check). Remove dumplings and repeat with remaining dumplings. (If the first batch cools off before serving, they can be reheated in microwave.)
5.Dipping sauce: Stir all ingredients in a small bowl until blended and sugar dissolves. Serve with dumplings.
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October 22, 2010 at 6:09 pm (black pepper, cholesterol-free egg substitute, european-style salad mix (mescalun), feta, fresh tomatoes, kalamata olives, Main Dish, olive oil, parsley, red wine vinegar, scallions, stovetop, Summer, vegetable cooking spray, whole-wheat couscous)
This recipe is a great way to highlight the flavor of fresh summer tomatoes.
Serves 2.
Cakes:
1/3 C uncooked whole-wheat couscous
1/2 C boiling water
1/4 C (1 oz) crumbled feta cheese
3 T egg substitute
2 T finely chopped green onions
1/8 t freshly ground black pepper
2 t olive oil
Cooking spray
Salad:
2/3 C chopped seeded tomato
2 T chopped pitted kalamata olives
2 T chopped fresh parsley
2 t red wine vinegar
1/2 t olive oil
1/8 t freshly ground black pepper
3 C mescalun or other gourmet salad greens
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1. To prepare cakes, place couscous in a medium bowl; stir in 1/2 C boiling water. Cover and let stand 5 minutes or until liquid is absorbed. Fluff with a fork. Cool slightly. Add cheese and the next 3 ingredients (through pepper). Heat 2 t oil in a large nonstick skillet coated with cooking spray over medium-high heat. Spoon about 1/3 C couscous mixture into 4 mounds in pan. Lightly press with a spatula to flatten to 1/2″. Cook 2 minutes or until lightly browned. Coat tops of cakes with cooking spray. Carefully turn cakes over; cook 2 minutes or until heated.
2. To prepare salad, combine tomato and next 5 ingredients (through 1/8 t pepper). Arrange 1 1/2 C greens on each of 2 plates. Top each serving with 1/2 C tomato mixture; arrange 2 cakes over tomato mixture.
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October 8, 2010 at 5:28 pm (baby spinach, black pepper, butter, English cucumber, feta, flank steak, garlic, greek seasoning, kosher salt, Main Dish, pita bread, Quick Dishes, red onion, red wine vinegar, stovetop)
Creamy Hummus rounds out this meal.
Serves 4.
1/2 C red wine vinegar
1 t Greek seasoning (see note at bottom)
1/8 t black pepper
1 (1 lb) flank steak, trimmed
1/2 t kosher salt, divided
1 t butter
1 t olive oil
2 T lemon juice
1 t minced garlic
1 (6 oz) package fresh baby spinach
4 (6″) pitas, cut in half
1/2 C thinly sliced red onion
24 slices English cucumber
1/2 C (2 oz) crumbled feta cheese
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1. Combine first 3 ingredients in a large zip-top plastic bag; add steak to bag. Marinate 3 minutes, turning once. Remove steak from bag; discard marinade. Sprinkle steak with 1/4 t salt. Heat a large skillet over medium-high heat. Add butter and oil. Add steak; cook 5 minutes on each side or until desired doneness. Let stand 2 minutes. Cut steak across grain into thin slices.
2. Return pan to heat. Add juice, garlic and spinach; saute 1 minute. Remove from heat; add remaining salt.
3. Spoon 2 T spinach mixture into each pita half. Place 1 T onion, 3 cucumber slices and 1 1/3 oz steak in each pita half; sprinkle 1 T cheese in each pita half.
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October 5, 2010 at 3:20 pm (beef broth, beef stew meat, butter, canned diced tomatoes, cinnamon, egg noodles, ground cloves, Main Dish, parsley, pepper, salt, stovetop, white wine vinegar)
Prep time: 5 minutes
Cook time: 1 hour 10 minutes
Serves 4.
3 1/2 T butter, divided
1 1/2 lb beef chuck cubes
1 C canned chopped tomatoes with their juice
1 C beef broth
1 T white wine vinegar
1/8 t ground cinnamon
1/8 t ground cloves
1/8 t pepper
1/2 lb wide egg noodles
Salt
1/4 C finely chopped flat-leaf parsley
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1. In a large saucepan, melt 1 T butter over medium heat, add half of the beef and cook, stirring occasionally, until browned, about 4 minutes. Transfer with a slotted spoon to a plate. Repeat with another tablespoon butter and the remaining beef. Set aside.
2. Stir the tomatoes and beef broth into the saucepan, reduce the heat to low and stir, scraping up any browned bits. Add the reserved beef, the vinegar, cinnamon, cloves and pepper; bring to a simmer over low heat. Cover and cook until the meat is fork tender, about 1 hour.
3. About 10 minutes before the stew is ready, cook the egg noodles, according to the package directions. Toss with the remaining 1 1/2 T butter and season to taste with salt and pepper. Stir the parsley into the stew and serve with the noodles.
Shortcut: Prepare the stew a day early and reheat while you cook the noodles.
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