Tag Archives: potatoes

SPRING WEATHER – WINTER RECIPES

29 Saturday Apr 2017

Posted by in Beef, Recipes, Vegetables

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It’s spring in Arkansas, which means we have encountered almost every kind of weather over the past week, and experienced deeply fluctuating temperatures – enabling us to go from gloves and coat on our morning walk, to sitting outside in a tank top, sweating by mid-afternoon.

With the current heavy rainfall – causing flooding all over the area, and cooler temperatures, augmented by gloomy, grey skies – it seems appropriate to return to hearty, warming, winter dishes.

water in our basement with the heavy rainfall we are experiencing

RIGATONI WITH BEEF AND POMEGRANATE RAGU

2 tablespoons olive oil

1 pound ground beef

2 ribs celery, chopped

2 shallots, chopped

3 cloves garlic, minced

1/4 cup tomato paste

4 teaspoons finely chopped fresh rosemary

1 3/4 cups beef stock

1 cup pomegranate juice

cooked pasta for serving

1/2 cup plain yogurt for serving

In a large pot, heat 2 tablespoons of oil over medium-high. Add the beef, season with salt and pepper. Cook, stirring often, until browned, about 5 minutes. Add the celery, shallots and garlic, season.

Cook, stirring often, until vegetables soften, about 5 minutes. Stir in the tomato paste and rosemary and cook, stirring often, until fragrant, about 3 minutes.

Stir in the stock and pomegranate juice. Simmer the ragu over medium-low, stirring often, until the liquid is thickened, about 25 to 30 minutes, season.

Divide the pasta among bowls, top with the ragu and yogurt.

Enjoy!

CREAMY CHICKPEA CURRY

1 tablespoon coconut oil

1 onion, diced

1 tablespoon fresh minced ginger

4 cloves garlic, minced

2 tablespoons curry powder

1/4 teaspoon red pepper flakes

2 1/2 cups vegetable broth

2 tablespoons tamari

2 tablespoons pure maple syrup

2 tablespoons tomato paste

3/4 pound potatoes, cut into pieces

1 carrot, diced

4 cups cauliflower florets

1 (15-ounce) can chickpeas

1 cup coconut milk

1/4 cup chopped fresh cilantro, plus more for garnish

1/2 cup frozen peas

salt and freshly ground black pepper to taste

Melt coconut oil in a pot over medium heat. Saute onion until lightly browned, 5 to 7 minutes. Add ginger and garlic and saute until fragrant, about 30 seconds. Add curry powder, pepper flakes, broth, tamari, maple syrup and tomato paste and stir.

Add potatoes and carrot, cover pot and bring to a boil. Immediately reduce the heat to a simmer.

Cook just until potatoes are tender, about 10 minutes. Add cauliflower, chickpeas, coconut milk and cilantro. Stir gently to incorporate. Return to simmer and cook just until cauliflower is tender, 5 to 7 minutes. Fold in peas and cook until heated through, about 1 minute.

Remove from heat and season with salt and pepper. Serve with rice and garnish with cilantro.

Enjoy!

 

 

ROASTED RATATOUILLE SALAD and BARBECUE PORK CHOPS WITH RED CABBAGE SLAW and VEGETABLE FUSION

24 Wednesday Jun 2015

Posted by in Recipes, Vegetables

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Friends have been extremely generous with produce they have grown in their gardens this summer – we have received squash and cucumbers, cabbage, red cabbage, and eggplant and basil and tomatoes – all so wonderful and delicious. I love to find recipes, and prepare meals for my family using these incredible fresh vegetables.

ROASTED RATATOUILLE SALAD

roasted ratatouille salad

1 eggplant, cut into cubes

1 zucchini, cut into cubes

1 yellow summer squash, cut into cubes

1 red pepper, cut into pieces

1 onion, cut into cubes

4 tablespoons of olive oil, divided

1 head of garlic, halved crosswise

2 tablespoons balsamic vinegar

2 tablespoons chopped fresh basil

Heat oven to 450F. Line baking sheet with foil and spray with cooking spray.

In a large bowl, combine eggplant, zucchini, squash, bell pepper and onion. Drizzle with 2 tablespoons of olive oil, toss with 1/2 teaspoon of salt. Spread vegetables in an even layer. Brush the garlic with olive oil, place, cut side down on baking sheet. Bake for 20 to 25 minutes until vegetables are tender. Squeeze garlic cloves out and arrange vegetables on platter. Drizzle with balsamic vinegar and remaining 2 tablespoons of oil. Sprinkle with basil.

Enjoy!

Recipe adapted from Cooking Pleasures, June/July 2002

BARBECUE PORK CHOPS WITH RED CABBAGE SLAW

barbecue pork chops

 

– barbecue pork chops with red cabbage slawbarbecue sauce

– barbecue sauce

1/4 cup apple cider vinegar

1/4 cup freshly squeezed orange juice

2 teaspoons sugar

1/4 cup olive oil plus 1 1/2 tablespoons

1/2 head red cabbage, cored and thinly sliced

salt and freshly ground black pepper

1/2 cup ketchup

2 tablespoons molasses

2 tablespoons Dijon mustard

pinch of cayenne pepper

4 bone-in pork chops

1 apple julienned

In a large bowl, whisk together vinegar, orange juice and sugar, drizzle in 1/4 cup olive oil while whisking constantly. Add cabbage to the bowl, season to taste with salt and pepper and toss well.

Prepare grill to medium-high heat. In a small bowl, combine ketchup, molasses, mustard and cayenne pepper to make barbecue sauce, set aside. Rub remaining olive oil over pork, then season to taste with salt and pepper. Arrange on grill and cook, flipping once, until golden brown on both sides, about 10 minutes. Generously brush pork all over with barbecue sauce and continue cooking, frequently flipping and brushing again with sauce, until glazed and deep golden brown, 6 to 8 minutes more.

Mix apple into cabbage mixture and arrange slaw on plates with pork chops.

Enjoy!

Recipe adapted from Oprah Magazine, April 2009

www.oprah.com/app/o-magazine.html

VEGETABLE FUSION

vegetable fusion

1 to 2 tablespoons of olive oil (divided use)

1 red onion, diced

1 teaspoon garlic, minced

1 zucchini thinly sliced

1 yellow squash, thinly sliced

2 potatoes, thinly sliced

1 teaspoon dried thyme

salt and pepper to taste

3/4 cup shredded cheese

Heat oven to 400F. In a pan, sauté the onion and garlic in 1 tablespoon of olive oil until soft. In an ovenproof dish, spread the onion/garlic mixture on the bottom of the dish. Layer the vegetables in rows in the dish, overlapping each slice of vegetable with the next, making a single layer. Sprinkle with remaining olive oil, salt, pepper and thyme. Bake for 30 minutes. Top with shredded cheese and bake for another 15 to 20 minutes until cheese is melted and browned.

Enjoy!

Recipe adapted from Arkansas Living, June 2014

www.aecc.com/arkansas-livin…

IRISH POTATO SOUP and COLCANNON

17 Tuesday Mar 2015

Posted by in Recipes, Side Dishes, Soup

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Although the potato, currently the worlds 4th largest food crop, is believed to have originated in South America, this starchy tuber has come to be associated with Ireland, and therefore, with St Patricks Day.

These recipes for Irish Potato Soup and Colcannon, use a very small amount of the approximately 5000 potato varieties that are available worldwide, but are very big on flavor.

IRISH POTATO SOUP

irish potato soup

4 tablespoons butter, divided

4 cups chopped yellow onion

3/4 cup sliced celery

8 potatoes, coarsely chopped

1 (12-ounce) bottle red ale

4 cups chicken broth

1/2 teaspoon salt

freshly ground black pepper to taste

3 tablespoons flour

4 cups half and half

7 ounces grated cheese (sharp white cheddar)

GARNISHES

parsley

blue cheese

cooked bacon, crumbled

Melt 2 tablespoons of butter in a large pot. Add onion and celery, cook over medium heat about 10 minutes.

Add potatoes, ale, broth, salt and pepper and bring to a boil. Reduce heat, cover and simmer until potatoes are tender, about 45 minutes.

Melt remaining butter in a saucepan, whisk in flour, until smooth. Cook 3 minutes over medium-low heat, stirring constantly. Stir in milk, whisking until thickened. Add cheese, stir until melted.

Stir cheese mixture into potato mixture until combined. Cook over very low heat 10 minutes. Ladle into soup bowls and sprinkle with parsley, blue cheese and bacon.

Enjoy!

Recipe adapted from Relish

relish.com/

COLCANNON

colcannon

1 small head of cabbage. halved, cored and coarsely chopped

1 pound boiling potatoes, peeled and cut into 1-1/2 inch pieces

2 leeks, chopped

1 cup milk

salt and freshly ground black pepper to taste

1 pinch ground nutmeg

4 tablespoons butter, melted

Put cabbage and potatoes in a 3 quart saucepan and add salted water to cover by 1 inch. Bring to a boil, then reduce heat and simmer until tender, about 20 minutes. Drain and cover.

While cabbage and potatoes cook, put leeks and milk in a separate saucepan and simmer over medium-low heat until soft, about 10 minutes.

Add salt and pepper to taste and nutmeg to cabbage and potatoes, mash well. Make a well in the center and pour in butter, mix well.

Enjoy!

Recipe adapted from All Recipes, February/March 2015

allrecipes.com/

PORK TENDERLOIN WITH ROASTED CHERRIES AND SHALLOTS and ROASTED PORK LOIN WITH POACHED PLUMS and PORK TENDERLOIN WITH PEARS AND SHALLOTS and ROSEMARY AND GARLIC CRUSTED PORK LOIN WITH BUTTERNUT SQUASH AND POTATOES

12 Thursday Mar 2015

Posted by in Pork, Recipes

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When the opportunity arises for me to deliver dinner to a friend and their family – whether they have just had a baby, moved house or are in the process of completing a PHD, my tendency is to create the entire meal, from appetizer to salad to dessert, around a main course of pork tenderloin.

It is elegant, transports well, is perfect hot or room temperature and is easily reheated, as needed.

PORK TENDERLOIN WITH ROASTED CHERRIES AND SHALLOTS

pork tenderloin with roasted cherries and shallots

2 tablespoons olive oil, divided

3/4 teaspoon salt, divided

1/2 teaspoon black pepper

1/2 teaspoon ground cumin

1/8 teaspoon ground cinnamon

1 (1-pound) pork tenderloin

3 shallots, quartered

8 ounces fresh cherries, pitted and halved

1/4 cup chicken stock

2 tablespoons balsamic vinegar

1/2 teaspoon brown sugar

1 tablespoon butter

1/4 cup chopped parsley

Heat oven to 425F.

Heat a large ovenproof skillet over medium-high heat. Add 1 tablespoon of oil, swirl to coat. Combine 1/2 teaspoon salt, pepper, cumin and cinnamon. Rub pork evenly with the mixture. Add pork to pan and brown. Place in oven and bake for 15 to 20 minutes, or until a thermometer registers 140F. Remove pork from pan, place on a cutting board. Let pork stand 10 minutes, slice.

Add remaining 1 tablespoon oil to pan, swirl to coat. Add shallots and cherries, sprinkle with remaining 1/4 teaspoon salt. Place pan in oven, bake at 425F for 10 minutes. Carefully remove pan from oven, place over medium-high heat. Stir in stock, vinegar, and sugar, bring to a boil. Cook for 4 minutes or until liquid is syrupy. Remove from heat, stir in butter. Serve cherry mixture with pork, sprinkle with parsley.

Enjoy!

Recipe adapted from Cooking Light, June 2014

www.cookinglight.com/

ROASTED PORK LOIN WITH POACHED PLUMS

roasted pork loin with poached plums

PLUMS

6 plums, quartered, pitted

2 cups white wine

1 cup red wine

2 whole star anise

1/2 cinnamon stick

1/4 cup plus 1 1/4 teaspoons sugar, divided

2 cups chicken broth

5 fresh thyme sprigs plus 1 teaspoon finely chopped thyme, divided

2 tablespoons chopped shallot

PORK

2 1 1/4 pound pork tenderloins

3 tablespoons olive oil, divided

2 teaspoons chopped fresh thyme

2 garlic cloves, minced

FOR PLUMS

Combine plums, white wine, red wine, star anise, cinnamon stick and 1/4 cup sugar in heavy large saucepan; bring to a boil, stirring until sugar dissolves. Reduce heat; simmer until plums are tender, about 20 minutes. Transfer plums to platter. Strain wine mixture.

Return strained liquid to same saucepan. Add broth, thyme sprigs, and shallot. Boil until mixture is reduced to 1 cup, about 25 minutes. Strain sauce; stir in 1 1/4 teaspoons sugar and chopped thyme. Season with salt and pepper.

FOR PORK

Heat oven to 400F.

Brush pork with 1 tablespoon oil; sprinkle with thyme, garlic, salt, and pepper. Heat remaining 2 tablespoons oil in large ovenproof skillet over medium-high heat. Add pork and cook until brown on all sides, turning often, about 5 minutes.

Transfer skillet to oven, and roast pork until thermometer inserted into center registers 140F, about 20 minutes.

Remove skillet from oven and let pork stand 10 minutes. Slice pork and serve with poached plums and sauce.

Enjoy!

Recipe adapted from Bon Appetit, September 2007

www.bonappetit.com/recipes

PORK TENDERLOIN WITH PEARS AND SHALLOTS

pork tenderloin with pears and shallots

3 tablespoons olive oil

2 garlic cloves, minced

1 tablespoon chopped fresh thyme plus fresh thyme sprigs for garnish

1 1 1/4-pound pork tenderloin

3 shallots, each cut into 4 to 6 wedges through stem end, peeled

3 unpeeled pears, quartered and cored

4 teaspoons butter, room temperature

2 teaspoons flour

1 1/2 cups chicken broth

3/4 cup pear nectar

Heat oven to 475F. Mix oil, garlic and chopped thyme in a small bowl. Rub mixture over pork, shallots and pears. Heat large ovenproof nonstick skillet over medium-high heat. Add pork and shallots, brown on all sides, turning, about 7 minutes. Transfer shallots to platter. Transfer pork to baking sheet. Roast pork until thermometer inserted into center registers 145F, about 10 minutes.

Meanwhile, add pears to same skillet and cook over medium-high heat until brown on cut side, turning once or twice, about 4 minutes. Transfer pears to platter.

Mix butter and flour in small cup. Add broth, nectar and butter mixture to same skillet, boil until sauce thickens, scraping up browned bits, about 7 minutes.

Slice pork, arrange on platter. Surround with pears and shallots. Drizzle sauce over pork. Garnish with thyme sprigs.

Enjoy!

Recipe adapted from Bon Appetit, January 2010

www.bonappetit.com/

ROSEMARY AND GARLIC CRUSTED PORK LOIN WITH BUTTERNUT SQUASH AND POTATOES

rosemary and garlic crusted pork tenderloin

3 tablespoons chopped fresh rosemary

4 cloves garlic, minced

1 1/2 teaspoons salt, divided use

1/2 teaspoon freshly ground black pepper, plus more to tate

1 2-3 pound pork tenderloin

1 1/2 pounds small potatoes, cut into 4 pieces

4 teaspoons olive oil, divided use

1 pound butternut squash, peeled, seeded and cut into 1-inch cubes

1/2 cup port

1/2 cup chicken stock

Heat oven to 400F. Combine rosemary, garlic, 1 teaspoon salt and 1/2 teaspoon pepper, finely chop together on a cutting board.

Coat a large roasting pan with cooking spray. Place pork in pan and rub the rosemary mixture all over it.

Toss potatoes and squash with olive oil, salt and pepper in medium bowl, scatter around pork. Roast pork and potatoes 25 to 30 minutes, or until internal temperature reaches 145F. Transfer pork to carving board, tent with foil and let stand 5 minutes. If vegetables are tender, transfer to a bowl, cover and keep warm. If not, continue roasting 10 to 15 minutes longer, or until tender.

After removing vegetables, place roasting pan over medium-high heat and add port, bring to a boil, stirring to scrape up browned bits. Reduce heat to low, simmer 2 minutes. Add chicken stock and simmer 2 more minutes. Add any juices that have accumulated on carving board.

To serve, cut pork into slices, place on warmed platter, spoon vegetables around edges. Serve immediately with pan sauce.

Enjoy!

Recipe adapted from The Arkansas Democrat Gazette, December 2014

www.arkansasonline.com/news/features/food/

 

SHEPHERDS PIE and CHOCOLATE POUND CAKE WITH CREAM CHEESE FILLING

22 Wednesday Oct 2014

Posted by in Dessert, main, Recipes

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After getting home and warming up from being outside in the cold drizzle on the farm, it was time to cook dinner. With seven kids – two of my daughters friends were sleeping over and the boys both had friends to stay also – I planned a feast. The Birthday Girl had requested Shepherds Pie and Chocolate Cake for dessert, but I also spread out an array of child friendly foods.

SHEPHERDS PIE

shepards pie2 pounds of potatoes, peeled and cubed

2 tablespoons sour cream

2 tablespoons softened cream cheese

1 egg yolk

1/2 cup cream

salt and freshly ground black pepper

1 tablespoon olive oil

1 3/4 pound ground lamb

1 carrot, peeled and chopped

1 onion, chopped

2 tablespoons butter

2 tablespoons flour

1 cup beef stock

2 tablespoons worcestershire sauce

1/2 cup frozen peas

1 teaspoon paprika

2 tablespoons chopped fresh parsley leaves

Boil potatoes in salted water until tender, about 12 minutes. Drain potatoes, and pour them into a bowl. Combine sour cream, cream cheese, egg yolk and cream. Add the cream mixture into potatoes and mash until potatoes are almost smooth (I added everything straight in with the potatoes and saved a bowl).

While potatoes boil, heat a large skillet over medium high heat. Add oil to the hot pan with the lamb. Season with salt and pepper. Brown and crumble meat for 3 to 4 minutes. Add chopped carrot and onion to the meat, cook for 5 minutes, stirring frequently. In a second small skillet over medium heat, cook butter and flour together 2 minutes. Whisk in broth and Worcestershire sauce. Thicken gravy one minute, then add to the lamb mixture. Stir in the peas.

Heat broiler to high. Fill a small baking dish with lamb and vegetable mixture. Spoon potatoes over meat evenly. Top potatoes with paprika and broil until potatoes are evenly browned. Top pie with chopped parsley and serve.

Enjoy!

Recipe adapted from Rachael Ray

www.foodnetwork.com/…/rachael-ray/30-mi…

CHOCOLATE POUND CAKE WITH CREAM CHEESE FILLING

chocolate pound cake with cream cheese filling

CHOCOLATE POUND CAKE

1 cup butter

2 cups sugar

4 eggs

2 teaspoons vanilla

4 ounces of German sweet chocolate, melted

3 cups flour

1/2 teaspoon salt

1/2 teaspoon baking soda

1 cup buttermilk

In a mixing bowl, cream together butter and sugar, add eggs, one at a time, beating well after each addition. Blend in vanilla and add chocolate. Sift together flour, salt and baking soda, add to creamed mixture alternately with buttermilk, beginning and ending with dry ingredients.

CREAM CHEESE FILLING

6 ounces of cream cheese

4 tablespoons of butter

1/2 cup sugar

2 eggs

2 tablespoons of flour

1 teaspoon vanilla

Cream the cheese and butter together in a bowl, add sugar slowly and eggs, flour and vanilla. Mix well. Pour half of the cake mixture into a 10-inch bundt pan, then pour the cheese mixture on top. Pour remainder of the cake mixture on top of cheese mixture. Spread evenly. Bake for one hour and 30 to 35 minutes. Cool in pan at least 10 minutes before removing cake to a wire rack to cool completely. Then frost with glaze.

TO PREPARE GLAZE

1/4 cup butter

1/2 cup brown sugar

1 tablespoon cream

In a small saucepan, melt better, blend in brown sugar, mix well. Stir in cream and continue to heat for 1 minute. Spread over the top of the cake.

Enjoy!

Recipe adapted from Arkansas Living Magazine, July 2014

www.aecc.com/arkansas-livin…

Skewered Flank Steak with Horseradish Lemon Dipping Sauce and Roasted Potatoes with Chile and Parsley

01 Thursday May 2014

Posted by in Entrées, Recipes

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Our very first night back in town, my youngest son wanted to celebrate his birthday at home – although he had already had a family party while we were in New Zealand.
He requested steak, potatoes and peas as his Birthday Dinner, after which, we walked around the park, then home to bake cookies for dessert, a cup of tea, and gifts – which he opened in an even shorter amount of time than it took me to wrap them.

SKEWERED FLANK STEAK WITH HORSERADISH LEMON DIPPING SAUCE

1/3 cup olive oil
2 teaspoons lemon zest
1/4 cup fresh lemon juice
1 teaspoon salt
1/4 teaspoon dried crushed red pepper
1 (2 pound) flank steak, cut diagonally into 1/4 inch thick slices
wooden skewers

Combine olive oil, lemon zest, lemon juice, salt and crushed red pepper, in a large shallow dish. Add steak. Cover and chill for 8 hours, turning occasionally.
Meanwhile, prepare Horseradish Lemon Dipping Sauce.
Soak skewers in water to cover, for 30 minutes.
Heat Grill or oven to 400F.
Remove steak from marinade, discarding marinade. Thread 1 steak slice onto each skewer. Grill steak 4 to 5 minutes on each side, or to desired degree of doneness. Serve with Horseradish Lemon Dipping Sauce.
HORSERADISH LEMON DIPPING SAUCE
Stir together 8 tablespoons light sour cream, 1 tablespoon horseradish, juice and zest from one lemon, season with salt. Cover and chill for 8 hours.
Enjoy!

Recipe adapted from Southern Living, May 2010
www.southernliving.com/food‎

ROASTED POTATOES WITH CHILE AND PARSLEY

1 1/2 pounds small potatoes
1/2 cup olive oil
1/4 cup sherry vinegar
1/4 cup toasted walnuts, coarsely chopped
2 anchovy fillets, finely chopped
2 green onions, finely chopped
1 tablespoon honey
1 clove garlic, finely chopped
1 serrano chile, seeded and finely chopped
1/2 cup chopped parsley
2 tablespoons capers

Heat oven to 400F.
On a baking sheet, toss potatoes with 1/4 cup oil, season with salt and freshly ground black pepper, and toss again. Spread potatoes in a single layer, bake until golden and crispy, about 25 to 30 minutes.
In a bowl, whisk together remaining 1/4 cup oil, vinegar, walnuts, anchovies, green onions, honey, garlic and chile, add potatoes, parsley and capers, toss to coat.
Enjoy!

ROSEWATER CUPID and CHUTNEY CHICKEN SALAD and CURRIED CRAB DIP and MANGO SHRIMP WITH CILANTRO YOGURT SAUCE and CAULIFLOWER AND POTATOES and CHICKEN CURRY

29 Sunday Dec 2013

Posted by in Appetizers, Cocktails, Dips, Salad

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On a recent evening when friends came for dinner, we settled on an Indian theme.
We served the appetizers outside, then moved in to the dining room for a chicken curry and a goat curry, accompanied by naan bread, poppadoms and chutney.

ROSEWATER CUPID

1/4 ounce elderflower liqueur
3 drops rose water
bitters
1 ounce gin
rose champagne

In a champagne glass, add 1/4 ounce elderflower liqueur, 3 drops rose water, and a dash of bitters. Add 1 ounce chilled gin and top off with chilled rose champagne.
Enjoy!

CHUTNEY CHICKEN SALAD

1/3 cup slivered almonds
1/2 cup mayonnaise
1/4 cup greek yogurt
1/3 cup mango chutney
1 tablespoon curry powder
1 teaspoon salt
1/4 teaspoon freshly ground pepper
5 cups diced cooked chicken
4 green onions, finely chopped
mini fillo tart shells

Heat oven to 350F. Bake almonds in a single layer in a shallow pan 5 to 7 minutes or until toasted and fragrant, stirring halfway through. Cool 20 minutes.
Whisk together mayonnaise, greek yogurt, mango chutney, curry powder, salt and pepper. Add chicken, green onions and toasted almonds, and toss until well blended. Cover and chill 2 to 24 hours.
Fill tart shells with chicken salad just before serving.
Enjoy!

Recipe adapted from Southern Living, February 2012
www.southernliving.com › Food › Recipes

CURRIED CRAB DIP


2 tablespoons unsalted butter

1 onion, finely chopped
2 tablespoons minced fresh ginger
2 teaspoons curry powder
3 tablespoons mango chutney, chopped
8 ounces cream cheese, softened
1 cup mayonnaise
2 tablespoons fresh lime juice
2 green onions, thinly sliced
1/4 cup finely chopped cilantro
1 pound lump crabmeat
salt and freshly ground black pepper

In a skillet, melt the butter. Add the onion and ginger and cook over moderate heat, stirring occasionally, until softened, about 7 minutes. Add the curry powder and cook, stirring, for 1 minute. Add the chutney, cream cheese, mayonnaise and lime juice and cook, stirring, until smooth and creamy, about 1 minute. Stir in the green onions, cilantro and crab. Season with salt and pepper and cook until the dip is heated through, about 1 minute. Transfer to a shallow bowl, serve with bread and chips if desired.
Enjoy!

Recipe adapted from Food and Wine, December 2009
www.foodandwine.com/recipes‎

MANGO SHRIMP WITH CILANTRO YOGURT SAUCE

1/4 cup cashews
1 tablespoon minced fresh ginger
4 garlic cloves
1 jalapeño, halved and seeded
1 tablespoon mustard seeds
1 teaspoon garam masala
1 teaspoon ground turmeric
1/2 cup mango nectar
2 tablespoons lemon juice
1 cup plain yogurt
salt
1 1/2 pounds large shrimp
2 tablespoons butter, melted
CILANTRO AND YOGURT SAUCE
2 cups cilantro leaves
1 cup mint leaves
1 jalapeño, seeded and coarsely chopped
4 garlic cloves, crushed
1 teaspoon ground cumin
1 tablespoon fresh lemon juice
1 cup plain yogurt
salt and freshly ground black pepper

In a blender, combine the cashews, ginger, garlic, jalapeño, mustard seeds, garam masala, and turmeric and pulse until the ginger and garlic are finely chopped. Add the mango nectar and lemon juice and puree until smooth. Add the yogurt and 1 tablespoon of salt and pulse to blend. Pour the mixture into a large bowl. Add the shrimp and toss to coat. Refrigerate for 2 hours.
Light a grill. Thread the shrimp on skewers. Drizzle with melted butter and sprinkle with salt. Oil the grate and grill the shrimp over high heat, turning occasionally, until lightly charred and cooked through, about 8 minutes. Serve the shrimp with the Cilantro and Yogurt Sauce.
CILANTRO AND YOGURT SAUCE
In a blended, combine the cilantro, mint, jalapeño, garlic, cumin and lemon juice and puree to a paste. Add the yogurt and puree until smooth. Season to taste with salt and freshly ground black pepper.
Enjoy!

Recipe adapted from Recipe.com
http://www.recipe.com/mango-shrimp/

CAULIFLOWER AND POTATOES

4 tablespoons vegetable oil
1 large head of cauliflower cut ito 1 1/4 inch florets
1 1/2 teaspoons cumin seeds
1 1/2 teaspoons ground cumin
3/4 teaspoon ground coriander
1/2 teaspoon ground turmeric
2 hot serrano peppers, finely chopped
4 potatoes, boiled, peeled, and diced
salt to taste

Heat oil in a tall sided saucepan, and stir fry cauliflower. Make sure it remains slightly crisp, but also browns in places. Remove cauliflower, add more oil to the saucepan, if necessary, and add cumin seeds, ground cumin, coriander and turmeric. Stir fry mix about 30 seconds. Return cauliflower to saucepan, add serrano pepper and potatoes and stir until cauliflower and potatoes are evenly coated. Season to taste with salt.
Enjoy!

Recipe adapted from The Arkansas Democrat Gazette, April 2008
www.arkansasonline.com/news/features/food/‎

CHICKEN CURRY

4 chicken breasts
2 carrots, coarsely chopped
2 celery ribs, coarsely chopped
2 onions, chopped
4 cloves of garlic (all peeled, 2 minced)
2 tablespoons grated ginger
1 bay leaf
1 lime, sliced
3 cardamom pods
salt
2 tablespoons olive oil
2 tablespoons butter
1 apple, peeled and chopped
2 tablespoons curry powder
3 tablespoons flour
1/2 cup mango chutney

Place the chicken in a medium pot. Add the carrots, celery, 1 onion, whole peeled garlic, 1 tablespoon ginger, bay leaf, lime and cardamom pods, then cover with cold water. Bring to a boil, add a couple of pinches of salt and reduce the heat to a low simmer. Gently poach the chicken for about 35 to 40 minutes or until it is cooked through.
Strain the chicken, reserving the stock. When the chicken is cool enough to handle, chop into bite sized pieces.
Wipe out the stock pot and place back on heat. Add the olive oil and the butter. Add the chopped onion, remaining ginger, apple and curry powder. Once the onion and apple are just tender, sprinkle in the flour, stir then whisk in reserved stock until desired consistency is reached. Bring the mixture to a light simmer to thicken. Add in the chicken and the mango chutney.
Enjoy!

Recipe adapted from Rachael Ray Magazine, December 2012
www.rachaelray.com/recipe.php?recipe_id=5125

GREEN BEANS WITH LEMON AND GARLIC and SWEET POTATOES WITH MIRIN AND HONEY and CREAMED SPINACH AND PARSNIPS and POTATOES COOKED IN DUCK FAT and BRUSSELS SPROUTS WITH APPLEWOOD BACON and BUTTERNUT SQUASH PARMESAN

27 Wednesday Nov 2013

Posted by in Uncategorized

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Lots of delicious side dishes. As much as I love turkey on Thanksgiving day – a tradition I didn’t grow up with, but have come to adore, thanks to my wonderful in-laws, and excited kids, it is the vegetables, sides and condiments that really get me excited and encourage me to return to the beautifully laden buffet table again and again!!

GREEN BEANS WITH LEMON AND GARLIC

2 tablespoons olive oil
1 packet haricot vert
2 tablespoons lemon juice
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 tablespoons maple syrup
4 cloves garlic, minced
zest of 1 lemon
1/3 cup sliced almonds, toasted

In a large skillet, heat olive oil over medium heat. Add green beans and cook until a little brown, but still crisp, about 10 minutes.
Add lemon juice, salt, pepper and maple syrup. Add garlic, stir well, and cook for 2 minutes longer. Transfer to a serving dish and garnish with lemon zest and toasted almonds.
Enjoy!

Recipe adapted from Sams Club Healthy Living, November/December 2012
www3.samsclub.com/Healthyliving/…/daily-ways-to-stay-healthy

SWEET POTATOES WITH MIRIN AND HONEY

2 sweet potatoes
1/2 cup mirin
2 tablespoons honey
1 tablespoon white vinegar
1/2 teaspoon salt
2 teaspoons corn oil
2 tablespoons butter
salt to taste

Heat oven to 450F.
Pierce potatoes in several spots with a fork. Microwave sweet potaotes on high for 5 to 10 minutes. Transfer potatoes to a large bowl and cover with plastic wrap. Let sit for 5 minutes.
Whisk mirin, honey, vinegar and salt in a medium bowl. Peel sweet potatoes and cut crosswise into 1 inch thick rounds. Add to mirin mixture and toss to coat.
Drizzle a baking dish with the oil, add sweet potatoes and mirin mixture to the dish, arranging sweet potatoes cut side down. Bake until sweet potatoes are caramelized on one side, 15 to 20 minutes. Turn sweet potatoes and cook until tender and caramelized, 5 to 7 minutes longer. Transfer sweet potatoes to a platter. Add 2 tablespoons of water to the baking dish, scraping up browned bits. Add butter, swirling pan to melt and combine. Pour sauce over sweet potatoes. Season with salt.
Enjoy!

Recipe adapted from Bon Appetit, February 2012
www.bonappetit.com/recipes‎

CREAMED SPINACH AND PARSNIPS

4 tablespoons unsalted butter
2 tablespoons vegetable oil
2 pounds small parsnips, cut into 3/4 inch pieces
2 shallots, thinly sliced
1 cup chicken stock
1 teaspoon chopped thyme
salt and freshly ground black pepper
1 1/4 pounds baby spinach
2 tablespoons flour
2 cups half and half or whole milk
1/2 teaspoon freshly grated nutmeg

In a large skillet, melt 2 tablespoons of the butter in the oil. Add the parsnips and cook over moderately high heat, stirring occasionally, until lightly browned, about 6 minutes. Add the shallots and cook, stirring, until softened, about 2 minutes. Add the stock and thyme and bring to a boil. Season with salt and pepper, cover and simmer over low heat until the parsnips are tender, about 8 minutes.
Meanwhile, fill a large, deep pot with 2 inches of water and bring to a boil. Add the spinach in large handfuls and blanch, stirring, just until wilted, about 10 seconds. Drain and cool under running water. Squeeze the spinach dry and coarsely chop it. Stir the spinach into the parsnips.
In a medium saucepan, melt the remaining 2 tablespoons of butter and cook over moderately high heat until lightly browned, about 4 minutes. Whisk in the flour and cook, whisking for 1 minute. Whisk in the half and half and nutmeg, season with salt and pepper and bring the sauce to a boil, whisking until thickened, about 2 minutes. Stir the sauce into the spinach and parsnips and bring to a simmer. Transfer to a bowl and serve.
Enjoy!

Recipe adapted from Food and Wine, November 2008
www.foodandwine.com/‎

POTATOES COOKED IN DUCK FAT

1 1/2 pounds of potatoes
3 tablespoons rendered duck fat
1/2 cup packed parsley leaves
2 garlic cloves

Peel potatoes, then cut them into 1/4 inch thick slices. Rinse in 2 or 3 changes of cold water, until the water runs clear. Drain and pat dry.
Heat fat in a skillet, over medium heat until melted. Cook potatoes with 3/4 teaspoon salt, turning gently, until coated with fat. Reduce heat to medium-low and cook, turning occasionally, until golden in spots and potatoes are tender, about 20 to 25 minutes.
Meanwhile, finely chop parsley and garlic together.
Gently stir parsley mixture into cooked potatoes.
Enjoy!

Recipe adapted from Epicurious
www.epicurious.com › recipes & menus‎

BRUSSELS SPROUTS WITH APPLEWOOD BACON


2 pounds of brussels sprouts, halved
6 slices of applewood smoked bacon, cut into pieces
2 tablespoons of butter
1/3 cup brown sugar
1/4 teaspoons ground cinnamon
1/8 to 1/4 teaspoon of freshly grated nutmeg

Cook brussels sprouts in boiling, salted water to cover, for 4 minutes, drain. Plunge into ice water to stop the cooking process, drain.
Cook bacon in a large skillet over medium heat, stirring often, 10 minutes, or until crisp. Remove bacon and drain on paper towels. Reserve 1 tablespoon of drippings in the skillet.
Melt butter in hot drippings over medium-high heat, stir in brown sugar, cinnamon, and nutmeg. Cook, stirring constantly, 1 minute or until sugar is melted and sauce thickens slightly. Stir in brussels sprouts, cook, stirring often, 10 to 12 minutes or until lightly browned. Add salt and pepper to taste.
Enjoy!

Recipe adapted from Southern Living, November 2012
www.southernliving.com/food/‎

BUTTERNUT SQUASH PARMESAN

1 butternut squash, peeled, seeded and cut into 1-inch chunks
4 teaspoons of olive oil, divided
1 onion, cut into 1-inch chunks
1/2 cup chicken broth
1/4 cup plus 1 tablespoon of parmesan cheese, divided

Heat oven to 425F.
Toss squash with 2 teaspoons of olive oil in a 15 by 10 inch pan. Spread evenly onto the bottom of the pan. Bake for 20 minutes.
Add onions, pepper and remaining oil, toss to coat. Spread in an even layer in the pan. Bake for 20 minutes, or until the vegetables are tender.
Drizzle with broth, mix lightly. Sprinkle with 1/4 cup of parmesan, toss to coat. Transfer to a serving bowl, sprinkle with remaining parmesan.
Enjoy!

Recipe adapted from Food and Family, Fall 2010
www.kraftrecipes.com/foodfamilyarchive/‎

OVEN BAKED FRENCH FRIES and CHEESY BROCCOLI and MASHED POTATO VEGETABLE STRATA and SWEET TART THREE BEAN SALAD and BAKED STUFFED SQUASH and GLAZED CIPOLLINI ONIONS and BAKED POTATO FRIES

07 Wednesday Aug 2013

Posted by in Salad, Vegetables

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My goal is to make one new recipe a day – although there are times I will undertake five new recipes for a dinner party, or make a complicated family dinner, there are definitely days where life is exceedingly busy, and I barely have time to make a cup of tea, let alone put elaborate fare on the table. However, whether it has been a bustling day, or I’m going out for the evening, or I’m not in the mood to cook, I usually find it attainable to put together something quickly, or to make the dish in advance, so it just has to be warmed up, or taken out of the refrigerator.

OVEN BAKED FRENCH FRIES

cooking spray
1 tablespoon olive oil
2 teaspoons Dijon mustard
1 teaspoon fresh lemon juice
1/2 to 1 pound of potatoes, cut into strips
salt and freshly ground black pepper to taste

Heat oven to 325F.
Coat a large baking sheet with cooking spray.
In a large bowl, whisk together olive oil, mustard and lemon juice. Add potatoes and toss to coat.
Spread potatoes out on the prepared pan and bake for 20 minutes, or until light brown and tender. Sprinkle with salt and pepper.
Enjoy!

Recipe adapted from Shape Magazine, April 2004
www.shape.com/healthy-eating/healthy-recipes‎

CHEESY BROCCOLI

1 bunch of broccolini
2 tablespoons of olive oil
6 tablespoons of grated Parmesan cheese
1/2 teaspoon dried chile flakes
1 teaspoon dried oregano
juice of half a lemon
salt and freshly ground black pepper

Steam the broccolini until tender, about 6 minutes.
Heat the broiler. Drain the broccolini and place it in a baking dish. Drizzle it with olive oil and sprinkle with cheese, chile flakes and oregano. Broil the broccolini until the cheese is golden brown, 2 to 3 minutes. Squeeze the lemon juice onto the broccolini, season with salt and pepper to taste, and serve.
Enjoy!

Recipe adapted from USA Weekend, April 2013
www.usaweekend.com/section/FOOD04/Recipe-Archive‎

MASHED POTATO VEGETABLE STRATA

1 pound of potatoes, peeled and cut up
1/2 cup roasted red peppers
1/2 8 ounce container of sour cream
1 tablespoon of basil pesto
1/4 teaspoon salt
2 zucchini, halved lengthwise and sliced
1 yellow summer squash, halved lengthwise and sliced
1 red pepper, chopped
1 yellow pepper, chopped
1 green pepper, chopped
1 onion, chopped
1 tablespoon of olive oil
salt and freshly ground black pepper
8 ounces of shredded cheddar cheese

Heat oven to 350F.
Coat a baking dish with cooking spray and set aside. In a large saucepan cook potatoes in enough lightly salted water to cover, for 20 to 25 minutes, until tender. Drain potatoes. Return to saucepan, mash, then spread evenly in baking dish.
In a blender, mix roasted peppers until smooth. Transfer to a bowl, whisk in sour cream, pesto and 1/4 teaspoon salt, until smooth. Spread sweet pepper mixture on mashed potatoes.
In a skillet, cook zucchini, summer squash, peppers and onions in hot oil over medium high heat until crisp tender. Season to taste with salt and freshly ground black pepper. Spoon vegetables on roasted pepper layer. Sprinkle with cheese. Bake, uncovered, about 30 minutes, until heated through. Let stand 10 to 15 minutes before serving.
Enjoy!

Recipe adapted from Better Homes and Gardens, May 2012
www.bhg.com/recipes/‎

SWEET TART THREE BEAN SALAD

1 pound of fresh green beans, trimmed and cut into 1 inch pieces
1 10 ounce bag of frozen, shelled edamame
3 tablespoons canola or olive oil
3 tablespoons of rice vinegar
1/4 cup apricot preserves
1 tablespoon sugar
1 teaspoon peeled and grated fresh ginger
1 15 ounce can of black beans, drained and rinsed
2 green onions, thinly sliced
salt and freshly ground black pepper to taste

Put the green beans and edamame in a pot of boiling water, and cook for 3 to 4 minutes.
Drain well, then transfer the beans to a large bowl and put them in the refrigerator to cool for 15 minutes.
In a small bowl, whisk together the oil, vinegar, apricot preserves, sugar and ginger.
Add the black beans and green onions to the green beans and edamame. Drizzle with the dressing  and toss to coat. Season with salt and pepper and serve at room temperature or chilled.
Enjoy!

Recipe adapted from USA Weekend, June 2012
www.usaweekend.com/section/FOOD04/Recipe-Archive‎

BAKED STUFFED SQUASH

2 yellow summer squash
1 cup cubed velveeta cheese
1 cup shredded cheddar cheese
1/2 onion, finely diced
2 cloves of garlic, crushed
1 tomato, diced
1/2 cup butter
fresh herbs, chopped

Heat oven to 425F.
Halve the squash lengthwise. Scoop out the seeds, making a well for the stuffing.
Combine velveeta and cheddar cheeses with onion, garlic and tomato. Season to taste with salt and pepper.
Place the squash on a baking tray, and fill the center of each half with the mixture, then dot each one with butter. Sprinkle herbs, along with salt and pepper over the top of the squash.
Bake for 35 to 45 minutes.
Enjoy!

Recipe adapted from The Dining Guide, August 2012
www.nwaonline.com/news/2012/…/beat-heat-fresh-summertime-recipes/‎

GLAZED CIPOLLINI ONIONS

20 to 24 cipollini onions
2 cups chicken stock
2 tablespoons unsalted butter
pinch of salt
2 teaspoons sugar
2 teaspoons chopped chives

To peel the onions, bring a saucepan of water to a boil. Cut an ‘X’ in the root end of each onion. Drop the onions into the water for a few seconds, just long enough to loosen the skin. Remove the onions from the water and peel off the skin.
Place the onions in a 3 or 4 quart saute pan. They should fit in a single layer with room around the onions. Pour in enough stock to reach halfway up the sides of the onions. Add enough water to just come to the top of the onions.
Add the butter, salt and sugar to the pan and bring to a simmer over medium heat. Adjust the heat as necessary to cook the onions at a gentle simmer for about 50 minutes.
When the cipollini onions are tender, the liquid should be reduced to a glaze that coats the onions. If there is excess liquid, continue to simmer the liquid to a glaze. Sprinkle the chives on top just before serving.
Enjoy!

Recipe adapted from Chef Thomas Keller
www.all-clad.com › Home › Elevate talent

BAKED POTATO FRIES

FOR THE SPICE MIX
1 1/2 teaspoons salt
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon paprika
1/2 teaspoon chili powder
1/2 teaspoon ground allspice
1/2 teaspoon ground thyme
1/2 teaspoon ground black pepper
pinch of sugar
FOR THE POTATOES
about 1 potato per person
olive oil

Heat oven to 375F.
Combine all the spice rub ingredients in a small bowl.
Cut the potatoes lengthwise into three-sided wedges. In a medium bowl, toss them with the olive oil, then toss with the spice rub.
Put the potatoes on a cookie sheet, and place in the oven. Cook the potatoes until golden brown, about 30 to 35 minutes.
Enjoy!

Recipe adapted from The Arkansas Democrat Gazette, June 2011
www.arkansasonline.com/news/features/food/‎

CREAMY DILL CUCUMBER SALAD and CHEESE POTATOES and PORK SHOULDER WITH ITALIAN DRESSING and STRAWBERRY LIMEADE MUFFINS

15 Monday Apr 2013

Posted by in Salad

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Often after a weekend of cooking and entertaining, there are ingredients left over from the recipes I prepared. I recently spent almost a week finding creative ways to use up the excess found in the refrigerator and pantry – always a fun challenge, and as interesting as coming up with a menu for a dinner party, lunch with friends or after school gathering.

CREAMY DILL CUCUMBER SALAD

2 cucumbers
1 cup thinly sliced sweet onion
1 teaspoon salt, plus more to taste
1 1/3 cups dill pickles, quartered and sliced into 1/2 inch pieces
1/2 cup coarsely chopped fresh dill
2 tablespoons pickling brine
1/3 cup sour cream
black pepper

Using a vegetable peeler, peel cucumbers lengthwise so they look striped. Quarter cucumbers lengthwise and slice into 1/2 inch pieces.
Mix cucumbers with onions and salt. Transfer to a colander set over a bowl, to drain. Set aside for 30 minutes. Pat dry.
In a bowl, combine cucumbers and onions with pickles and dill. Mix in brine and sour cream. Season with salt and pepper.
Enjoy!

Recipe adapted from The Wall Street Journal, July 2012
online.wsj.com/public/page/magazine-food.html

CHEESE POTATOES

2 1/2 to 3 pounds of potatoes
1/2 cup butter
1 cup flour
1 cup parmesan cheese
salt and freshly ground black pepper to taste

Peel and cut potatoes into 1 inch chunks. Place in a large bowl and cover with water, refrigerate until cold.
Melt butter in a 9 by 13 baking dish. Place flour, cheese, salt and pepper in a plastic bag and shake to mix.
Once potatoes are coated in cheese mixture, place them in the buttered dish. Cook 45 minutes to 1 hour in a 375F oven, or until potatoes are tender, stirring once during cooking.
Enjoy!

Recipe adapted from the Arkansas Democrat Gazette, July 2003
www.arkansasonline.com/news/features/food/

PORK SHOULDER WITH ITALIAN DRESSING

4 to 5 pound pork shoulder
16 ounce bottle of Italian dressing

Put pork and Italian dressing in the crock-pot. Cook on high for 8 hours.
Enjoy!

Recipe adapted from Jewels in the Kitchen, December 2008
http://jewelsinthekitchen.blogspot.com/2008/12/pork-roast-with-italian-dressing.html

STRAWBERRY LIMEADE MUFFINS

 
2 1/2 cups self-rising flour
1 1/4 cups sugar, divided
1 cup greek yogurt
1/2 cup butter, melted
1 tablespoon lime zest
1/4 cup fresh lime juice
2 large eggs, lightly beaten
1 1/2 to 2 cups diced fresh strawberries

Heat oven to 400F.
Combine flour and 1 cup sugar in a large bowl, make a well in center of mixture.
Stir together yogurt, butter, lime zest, juice and eggs. Gently fold strawberries into batter. Spoon batter into lightly greased 12 cup muffin pans, filling 3/4 full. Sprinkle with remaining 1/4 cup sugar.
Bake for 16 to 18 minutes, or until golden brown and a wooden pick inserted in center comes out clean. Cool in pans on a wire rack 1 minute, remove from pans to wire rack and cool 10 minutes.
Enjoy!

Recipe adapted from Southern Living, April 2012
www.southernliving.com › Food › Recipes