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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November 12, 2010 at 3:40 pm (broiler, chicken cutlets, chili powder, cilantro, coarse kosher salt, flour tortillas, garlic, green bell pepper, limes, Main Dish, Mexican, orange bell peppers, pepper, Quick Dishes, red bell peppers, red onion, safflower oil, sour cream, vegetable oil, yellow bell pepper)
Travel south of the border in less than a half hour with this at-home Mexican supper.
Prep: 25 minutes
Total: 25 minutes
Serves 4.
1 1/2 pounds chicken cutlets (about 8.)
2 tablespoons vegetable oil, such as safflower, divided
1 teaspoon chili powder
Coarse salt and ground pepper
3 bell peppers (ribs and seeds removed), thinly sliced
1 medium red onion, halved and thinly sliced
4 garlic cloves, thinly sliced
8 flour tortillas (6-inch)
Fresh cilantro leaves, for serving
1/2 cup reduced-fat sour cream, for serving
Lime wedges, for serving
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1. Heat broiler, with rack set 4 inches from heat. Arrange chicken on a rimmed baking sheet lined with aluminum foil; rub with 1 tablespoon oil. Sprinkle with chili powder, and season with salt and pepper. Broil, without turning, until chicken is opaque throughout, 5 to 7 minutes. Remove from oven; set aside.
2. On another rimmed baking sheet lined with foil, toss peppers, onion, garlic, and remaining tablespoon oil; season with salt and pepper. Broil, tossing occasionally, until vegetables are crisp-tender and slightly charred, 6 to 8 minutes.
3. Meanwhile, thinly slice chicken crosswise. Stack and wrap tortillas in a damp paper towel; microwave on high until warm, about 1 minute. Transfer chicken and pepper mixture to a platter, and serve with tortillas, cilantro, sour cream, and lime wedges.
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January 18, 2010 at 6:07 pm (broiler, chicken cutlets, chili powder, cilantro, coarse kosher salt, flour tortillas, garlic, green bell pepper, limes, Main Dish, orange bell peppers, pepper, Quick Dishes, red bell peppers, red onion, safflower oil, sour cream, Summer, vegetable oil, yellow bell pepper)
Prep: 25 minutes
Total: 25 minutes
Serves 4
1 1/2 pounds chicken cutlets (about 8 or so)
2 tablespoons vegetable oil, such as safflower
1 teaspoon chili powder
Coarse salt and ground pepper
3 bell peppers (ribs and seeds removed), thinly sliced
1 medium red onion, halved and thinly sliced
4 garlic cloves, thinly sliced
8 flour tortillas (6-inch)
Fresh cilantro leaves, for serving
1/2 cup reduced-fat sour cream, for serving
Lime wedges, for serving
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1. Heat broiler, with rack set 4 inches from heat. Arrange chicken on a rimmed baking sheet lined with aluminum foil; rub with 1 tablespoon oil. Sprinkle with chili powder, and season with salt and pepper. Broil, without turning, until chicken is opaque throughout, 5 to 7 minutes. Remove from oven; set aside.
2. On another rimmed baking sheet lined with foil, toss peppers, onion, garlic, and remaining tablespoon oil; season with salt and pepper. Broil, tossing occasionally, until vegetables are crisp-tender and slightly charred, 6 to 8 minutes.
3. Meanwhile, thinly slice chicken crosswise. Stack and wrap tortillas in a damp paper towel; microwave on high until warm, about 1 minute. Transfer chicken and pepper mixture to a platter, and serve with tortillas, cilantro, sour cream, and lime wedges.
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October 11, 2009 at 4:24 pm (canned black beans, cilantro, cold leftover rice, garlic, green bell pepper, grill, hot cooked rice, lime juice, Main Dish, orange bell peppers, Quick Dishes, red bell peppers, roma tomatoes, salt, scallions, Summer, vegetable oil, Vegetarian, yellow bell pepper)
Prep Time:10 min
Start to Finish:30 min
makes:6 servings
15 oz canned black beans, drained, rinsed
3/4 cup cooked white rice
4 medium green onions, sliced (1/4 cup)
1/4 cup chopped fresh cilantro
2 tablespoons vegetable oil
2 tablespoons lime juice
1 clove garlic, finely chopped
1/4 teaspoon salt
3 large bell peppers, cut lengthwise in half, seeds removed
1 plum (Roma) tomato, diced
Additional chopped fresh cilantro, if desired
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1. Heat coals or gas grill for direct heat. Cut three 18×12-inch pieces heavy-duty foil. Spray with cooking spray.
2. Mix beans, rice, onions, 1/4 cup cilantro, the oil, lime juice, garlic and salt. Place 2 bell pepper halves on one side of each foil piece. Fill with bean mixture.
3. Fold foil over peppers so edges meet. Seal edges, making tight 1/2-inch fold; fold again. Allow space on sides for circulation and expansion.
4. Cover and grill packets over medium heat 15 to 20 minutes or until peppers are tender. Place packets on serving platter. Cut large X across top of each packet; fold back foil. Sprinkle with tomato and additional cilantro.
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August 28, 2009 at 3:03 pm (Appetizers, coarse kosher salt, cooking, corn on the cob, crookneck squash, flour tortillas, grill, lime juice, Main Dish, Mexican, monterey jack cheese, olive oil, orange bell peppers, pepper, Quick Dishes, scallions, Summer)
Prep: 20 minutes
Total: 20 minutes
Serves 4
1 tablespoon olive oil, plus more for grates
4 ears corn (husks and silks removed), or 1 package (10 ounces) frozen corn kernels, thawed
1 bunch scallions, half of bunch thinly sliced, other half cut into 2-inch lengths
1 tablespoon fresh lime juice
Coarse salt and ground pepper
4 flour tortillas (10-inch)
1 1/2 cups shredded Monterey Jack cheese (6 ounces)
1 yellow squash, halved crosswise and thinly sliced lengthwise
1 orange bell pepper (ribs and seeds removed), thinly sliced
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1. Heat grill to low; lightly oil grates. Cut off tip of each cob. One at a time, stand each ear in a large wide bowl; with a sharp knife, carefully slice downward to release the kernels (you should have about 2 cups). Discard cobs.
2. Add sliced scallions, lime juice, and oil to bowl. Season with salt and pepper, and toss to combine. Set corn relish aside.
3. Place tortillas on a work surface. Dividing evenly, sprinkle half the cheese on bottom half of each tortilla. Top with squash, bell pepper, scallion pieces, and remaining cheese; season with salt and pepper. Fold top half of tortillas over filling to close.
4. Grill quesadillas, turning once, until browned in spots and cheese has melted, 6 to 8 minutes. Cut into wedges; serve immediately with corn relish.
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May 22, 2009 at 1:37 pm (Autumn, balsamic vinegar, black pepper, capers, grill, halibut fillets, kosher salt, Main Dish, olive oil, orange bell peppers, Quick Dishes, red bell peppers, Summer, thyme leaves, vegetable cooking spray, yellow bell pepper)
Relish:
1 yellow bell pepper, quartered
1 red bell pepper, quartered
1 orange bell pepper, quartered
Cooking spray
2 T chopped fresh parsley
2 T chopped capers
1 T olive oil
1 T balsamic vinegar
1/4 t kosher salt
1/4 t black pepper
1 garlic clove, minced
Fish:
1 T olive oil
8 (6 oz) skinless halibut fillets
2 t chopped fresh thyme
3/4 t kosher salt
1/2 t freshly ground black pepper
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1. Prepare grill to medium-high heat.
2. To prepare relish, coat bell pepper pieces with cooking spray. Place pepper pieces on a grill rack; grill 3 minutes on each side or until lightly charred. Remove from grill; cool slightly. Coarsely chop bell pepper pieces. Combine chopped bell peppers, parsley and next 6 ingredients (through garlic); set aside.
3. To prepare fish, brush 1 T oil evenly over fish. Sprinkle fish evenly with thyme, 3/4 t salt and 1/2 t pepper. Place fish on grill rack; grill 4 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness.
Serve with relish. Yield: 8 servings.
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May 2, 2009 at 11:56 am (Appetizers, blender, canned diced tomatoes with green chilies, canned navy beans, cilantro, crackers, crudites, extra virgin olive oil, food processor, garlic, green bell pepper, lemons, no-cook, orange bell peppers, pita bread, red bell peppers, red onion, red pepper (cayenne), scallions, soy sauce, vinegar, yellow bell pepper)
30 oz canned navy beans, drained
2 T extra virgin olive oil
1 T soy sauce
1 T rice vinegar (or any vinegar you prefer)
3 – 4 cloves garlic, chopped
1/2 lemon, juiced
1 t cayenne
1 T cilantro, chopped
15 oz canned diced tomatoes with green chilies, drained
3 green onions, chopped
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Blend first 7 ingredients in a food processor or blender until smooth. Fold in tomatoes and green onions. Serve with pita bread, crackers, raw vegetables or chips.
Variation: 1/2 C chopped sweet pepper or red onion can be added to this delicious spread or dip.
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April 9, 2009 at 3:51 pm (black beans, canned chipotle chiles, canned pinto beans, cheddar, cheese, corn, corn tortillas, eggs, fresh tomatoes, green bell pepper, ground beef, ground chicken, ground cumin, ground pork, half-and-half, Main Dish, milk, olives, orange bell peppers, oven, pepper, red bell peppers, salsa, salt, scallions, sharp cheddar cheese, sour cream, stovetop, yellow bell pepper)
If you can’t find the pureed chipotles, get whole ones and chop them very finely. Leftovers can be refrigerated or frozen; add small amounts to chili, bean soups, scrambled eggs, or any dish that you’d like to kick up a notch.
Prep Time: 25 minutes
Total Time: 90 minutes
Servings: 6
1 1/2 – 2 cups cooked ground beef, turkey, or chicken (12-16 ounces before cooking)
1/2 cup chopped green onions
1 cup tomato mild, medium or hot salsa
1 tablespoon canned pureed chipotle (optional)
1 1/4 cups half-and-half or whole milk
2/3 cup sour cream
4 large eggs
1 teaspoon ground cumin
salt and pepper to taste
9 six-inch corn tortillas
2-3 cups grated sharp cheddar (4-5 ounces)
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Heat oven to 350 degrees. Mix cooked ground meat, green onions, salsa and chipotle puree in a bowl. Combine half & half, sour cream, eggs, cumin, salt, and pepper in a second bowl; whisk until smooth.
Place 3 of the tortillas in the bottom of a round, 8-inch soufflé dish (or similarly sized deep baking dish), overlapping them to cover the bottom of the dish. Spread a third of the meat mixture over tortillas. Pour a third of the egg mixture over meat. Distribute a third of the grated cheese over this. Repeat these layers two more times. Bake uncovered until liquid is barely set, 65-70 minutes.
Serving Suggestions:
Add any of the following to this dish (or replace the meat with them): cooked black or pinto beans, roasted corn, chopped sweet peppers, sliced olives, or chopped tomatoes. Substitute mild cheddar or other cheeses for the sharp Cheddar.
Copyright by Terese Allen
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March 29, 2009 at 10:34 am (Asian, boneless beef top sirloin steak, canola oil, cornstarch, frozen broccoli, Main Dish, onion, orange bell peppers, Quick Dishes, red bell peppers, red pepper flakes, scallions, spaghetti, stovetop, teriyaki sauce, yellow bell pepper)
Prep Time:20 min
Start to Finish:20 min
makes:4 servings
8 oz uncooked whole wheat spaghetti
1 teaspoon canola oil
3/4 lb boneless beef top sirloin steak, cut into 1/8-inch slices
1 large red, yellow or orange bell pepper, cut into 1-inch pieces
1 small onion, cut into 1/4-inch wedges
10 oz frozen broccoli florets
1/3 cup water
1/4 teaspoon crushed red pepper flakes
1/3 cup reduced-sodium teriyaki sauce
2 teaspoons cornstarch
2 tablespoons chopped green onions (2 medium)
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1. Cook and drain spaghetti as directed on package; cover to keep warm.
2. Meanwhile, in 10-inch nonstick skillet, heat oil over medium-high heat. Add beef; cook and stir 1 to 2 minutes until beef is no longer pink; remove from pan.
3. Add bell pepper and onion to skillet; cook and stir 1 minute. Add broccoli; cook and stir 1 minute longer. Stir in water and crushed red pepper. Reduce heat to low; cover and cook 3 to 4 minutes or until broccoli is crisp-tender.
4. In small cup, mix teriyaki sauce and cornstarch. Stir teriyaki sauce and beef into broccoli mixture in skillet. Cook and stir over high heat until sauce is thickened and heated through. Toss broccoli mixture with spaghetti. Garnish with green onions.
A+
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March 22, 2008 at 3:59 pm (black pepper, cavatappi, cherry tomatoes, cider vinegar, dijon mustard, extra virgin olive oil, garlic, orange bell peppers, parmesan, red cabbage, Salad, salt, stovetop)
Curly Pasta Salad
by Susan Herr
Makes: 12 servings
Prep time: 15 minutes
Cook time: 8 minutes
Salad:
4 quarts water
1 tablespoon salt
12 ounces cavatappi or other curly pasta
4 cups thinly shredded red cabbage
2 orange bell peppers, cored, seeded and thinly sliced
1 pint yellow or red cherry tomatoes, halved
Dressing:
2/3 cup extra virgin olive oil
1/3 cup cider vinegar
2 tablespoon Dijon mustard
3 cloves garlic, peeled
2 teaspoons salt
1/2 teaspoon black pepper
1/2 cup freshly grated Parmesan cheese
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1. To make salad: In large pot, combine water and salt; bring to boil.
2. Add pasta and cook until just tender, about 8 minutes. Drain pasta and rinse briefly under cold water to cool, shaking off excess.
3. In large bowl, combine drained pasta, cabbage, peppers and cherry tomatoes.
4. To make dressing: In blender, combine all dressing ingredients except cheese; blend until garlic is pureed and dressing is emulsified. Add Parmesan cheese and pulse to combine. Toss dressing with salad about 15 minutes before serving. (Salad ingredients can be prepared up to 1 day ahead; refrigerate cooked pasta and vegetables separately, then make dressing and toss together shortly before serving.)
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