Sunday, December 21, 2008
This is such a quick, easy and versatile breakfast. Change around the ingredients anyway you like to your taste. The key ingredients really are the eggs and potatoes.
1 red potato diced
1 garlic clove minced
1/4 cup chopped yellow onion
1/4 cup chopped green pepper
2 tablespoons olive oil
1/3 cup vegetable broth
2 whole wheat flour tortillas
salt and pepper
4 slices of fresh avocado
In a large skillet heat the the olive oil on medium heat. Add the garlic, onion and pepper and saute for 2 minutes so the flavors release. Add the diced potato, add salt and pepper and stir to combine, cook, stirring occasionally for about 10 minutes. Add the broth and cook until potatoes are soft. Remove from skillet, put in the oven with the flour tortillas to stay warm at about 350 degrees. Whisk the eggs and add to the skillet to scramble for about 2 minutes stirring constantly. Remove from heat, pile the eggs, potatoes and veggies onto the warmed tortillas and top with sliced fresh avocado and the salsa of your choice. Roll up the tortilla and Enjoy!
Friday, December 12, 2008
1/2 c. warm-hot water
3/4 tsp. sugar or honey
Stir together and dissolve so it starts to bubble and foam - 20 minutes
2 1/2 cups organic all purpose flour
3/4 tsp. salt
Pulse dry ingredients in food processor.
Add yeast mix plus 3/4 c. warm water
pulse into a ball
Kneed 3 minutes
let sit in oiled bowl for 3 hours, covered with damp towel, warm area
let sit covered in plastic and towel over night or until DOUBLES, really doubles in size
punch down and roll into pizza crust.
Sunday, November 9, 2008
Saturday, October 11, 2008
1 Carrot Sliced in thin circles
1 Celery stalk sliced thin
1/2 cup sliced white onion
I clove garlic minced
1/2 tablespoon ginger minced
Saute above ingredients in a splash of olive oil
3 tablespoons brown rice organic miso (or any miso)
6 cups water
Add miso mix and veggies together then add:
1 tablespoon white wine vineger (or sherry)
2 teaspoons sesame oil
1 teaspoon brown sugar
Let them come to a simmer, do not boil, that will compromise miso mix.
chunks of tofu about 6 ounces of cubes
1/2 cup scallions diced
1 sheet Nori crumbled (optional, but worth it)
Then let it simmer for 10 - 15 minutes on low heat. Do not boil.
Great appetizer or 1st course soup.
Thursday, September 4, 2008
I love Whole Foods' Tarragon Chicken Salad. This is my own version after lots of testing with various herbs, nuts and onions. This version is very unique with the inclusion of the pistachios. If you have almonds use those, but the pistachios are really worth trying. The tarragon and pistachio go quite well together. Do not skimp on the fresh tarragon, this is key. Dried tarragon really won't do. The licorice sweetness of the tarragon really gives it a full flavor. Enjoy!
1 1/4 lbs. poached chicken breast about 2 large or 3 small
1 cup diced celery
1/2 cup light mayo
1 tbsp. dijon mustard
1/3 cup diced red onion
1/3 cup shelled pistachios
3 tbsp chopped fresh tarragon
1 tbsp. fresh lemon juice
1/2 tsp fresh ground pepper
Cut the chicken into 1/2' cubes and set aside. Combine all the ingredients thoroughly. Fold chicken cubes into mayo mix. Chill 1 hour. Serve on toasted bread or eat alone.
Monday, August 18, 2008
Chicken and White Bean Chili
The preparation of the chicken is vital to making the flavor of the chili really stand out. You can adjust the heat of the chili by adding more or less Jalepenos. I put just one green one however you can add 2 or add a red one if you are really needig that bite! One great thing about cooking this in August is that I had the bonus of adding fresh tomatoes and veggies from the Farmer's Market. Not typical in typical chili-cooking weather.
Serves 4 for dinner with Brown Sugar Cornbread (recipe follows)
3 pounds chicken thighs, skin and bones removed, cut into 3/4-inch chunks
Freshly ground black pepper, to taste
Course sea salt
4 teaspoons dried tarragon, 2 teaspoons if using fresh
2 teaspoons smoked paprika
1 cup masa harina
1/3 cup extra-virgin olive oil, plus additional as needed to cook the chicken and for garnish
4 red onions, minced
6 cloves garlic, minced
2 green jalapeno peppers (with seeds), diced
1/4 cup tomato paste
6 tablespoons chili powder
1 tablespoon minced fresh thyme leaves, 1 teaspoon if you using dried
2 cups dry white wine
4 cups chicken stock
2 tomatoes, diced
2 (15-ounce) cans white beans, rinsed and drained or 4 cups cooked white beans
2 green zucchini, cut into 3/4-inch pieces
1 summer squash, diced
1 poblano pepper, diced
1 red bell pepper, diced
1 bunch scallions, sliced (use green and white parts)
1/2 cup torn basil leaves (optional)
Grated Parmesan, for garnish (optional)
Place the chicken in a large bowl. Season liberally with pepper and sea salt. Toss with tarragon leaf and smoked paprika. Sprinkle the masa harina over the chicken and toss to coat.
Heat a cast iron pot or Dutch oven over medium-high heat. Add 1/4 cup olive oil, when it begins to smoke, add the chicken, leaving the masa harina in the bowl. Spreading the chicken evenly so it covers the bottom of the pot in 1 layer. (You may have to cook the chicken in batches to do this, adding more olive oil as necessary.)
Leave the chicken alone, without turning it, so the meat will brown and caramelize, about 5 minutes per side. The chicken has a lot of moisture in it, so a good amount of steam will come from the pan before it is caramelized. As it browns, turn each piece with tongs. Once all sides are caramelized, remove the meat from the pan with a slotted spoon, leaving juices in the pot.
Over medium heat, add another 1/4 cup of olive oil to pan along with the onions and garlic, cook until onions soften and caramelize, about 5 minutes. Add the jalapenos, cook until softened, about 2 minutes. Add the tomato paste, chili powder and thyme, stir to combine. Add wine, bring to a simmer, then add the chicken stock, diced tomatoes and cooked chicken. Stir to incorporate everything, season with salt. Simmer until chicken is wonderfully tender, about 45 minutes to one hour.
Add the white beans, zucchini, poblano, red pepper and scallions. Bring to a simmer and cook until vegetables are tender, about 15 to 20 minutes. Stir in basil. Serve immediately or cool and store in the refrigerator for up to 3 days. To serve, sprinkle with grated Parmesan.Brown Sugar Corn Bread
9, one-piece servings
1 cup whole wheat flour
1 cup yellow corn meal
1/4 cup dark brown sugar
1/2 teaspoon salt
1 teaspoon baking soda
1 cup 1% milk
1/8 cup olive oil
1 egg beaten
Combine all the ingredients, dry first then add wet. Pour into an 8 x 8 oiled dish and bake at 400 degrees for 20 - 25 minutes until wooden pick comes out clean. Serve warm with unsalted sweet cream butter.
Monday, August 11, 2008
The sauce and the dish were made from ingredients from the Cherry Creek Farmer's Market that is held on Saturday and Wednesday each week from June - October.
It takes about 2 1/2 hours to make this recipe so make sure that you have the time.
Italian Tomato Sauce
3 tbsp. of olive oil
1 1/2 cups chopped yellow onion
1 garlic clove minced
1/2 c. chopped green pepper
2 tsp. basil
1 tsp. oregano
2 bay leaves
2 tsp. sea salt
1 tsp. red pepper flakes
Saute all the ingredients above in a large pot until the onions are translucent and soft.
Then add the following:
1 - 14 oz. can of diced tomatoes
1 - 6 oz. can of tomato paste
2 tbs. red wine vinegar
1 1/2 cups fresh chopped tomatoes
fresh ground pepper
1/2 cup water
Bring to a simmer, cover, turn the heat to low and allow to simmer for 45 minutes, stirring occasionally. After 45 minutes, add 1/2 cup of Parsley and take off the heat.
1 medium Eggplant sliced in 1/2" pieces
3/4 cup of flour
2 eggs, whisked in a bowl
2 slices of whole grain bread crumbs
8 oz. mozzarella cheese sliced thinly
8 oz. grated Parmesan
Pre-heat oven to 375 degrees.
Put the flour in a shallow dish, then the eggs next to it in a bowl, then another shallow dish of the bread crumbs. One at a time dip the eggplant slices into the flour, then egg, then bread crumbs. Heat olive oil in a large skillet and 4 at a time fry the eggplant about 2 minutes on each side and then set onto a plate. Once all the eggplant is cooked begin layering the dish.
Take an 8 x 8 baking dish. Layer 4 eggplant then a layer of the sliced mozzarella, then some sauce, then the Parmesan. There should end up being 3 layers.
Cover with foil, cook covered for 20 minutes and uncovered for 15 minutes. Let dish sit for 10 minutes before serving.
4 huge servings.
Friday, April 18, 2008
This is a really healthy salad that is very colorful. It's high in protein and fiber. Any vegetables that you have can be substituted as long as they are colorful! Edamame is such a great bean because of the variety of things you can make with it. It's not just for a pre-sushi feast. Stay tuned for more recipes using edamame. For now enjoy!
Rainbow Vegetable Bean Salad
1 12 oz. package of frozen edamame
1 14 oz can of garbanzo beans
1 red pepper diced
1 carrot diced
2 green onions diced
1 clove garlic
3 tbsp olive oil
1 tsp. of oregano
fresh ground pepper
Cook the edamame according to package directions. Allow to cool. Mix the vegetables and the beans in a large bowl. Combine dressing ingredients and toss with the salad. Refrigerate overnight and serve.
Friday, April 4, 2008
1 pound penne pasta (or any type of pasta)
1/3 cup chopped toasted walnut pieces
1 15.5 oz can of artichoke hearts in water or brine drained
1 large garlic clove
zest of one lemon
1/2 cup grated parmeson
fresh black pepper
1/4 teaspoon fresh grated nutmeg
1/3 cup olive oil
3 cups arugula or baby spinach
1/4 cup fresh basil
Cook pasta according to package directions.
Combine the rest of the ingredients in a food processor accept the olive oil. Pulse the ingredients a few times to combine. Then hit run and slowly stream the olive oil into the processor until the entire thing is combined to a paste/sauce.
Combine with the cooked pasta. Sprinkle some extra parm over the top with salt and pepper to taste and serve immediately!
Monday, March 24, 2008
Indian Spiced Quinoa Salad
Garam Masala is one of my favorite spice combinations and it goes perfectly with the nuttiness of Quinoa. I recommend purchasing a bottle of Garam Masala because it can transform grains, veggies and meats into a wonderful dish. This salad can be served warm, room temp or cold. This also makes plenty for leftovers.
2 cups Quinoa
4 cups water
2 teaspoons Garam Masala
1 teaspoon sea salt
1 Tablespoon toasted sesame oil
3 stalks of celery diced small
1 red pepper diced small
1 cup red onion diced small
1/2 cup slivered toasted almonds (optional)
Rinse the quinoa and drain in a mesh colander. Heat a large skillet over medium heat. Add the quinoa and stir constantly for 10 minutes or until all the moisture evaporates. The quinoa should be fragrant, dry and golden.
Combine 3 cupes of water with the garam masala and salt in a large saucepan. Bring to a boil over high heat. Add the quinoa and return to a boil. Cover and turn heat to low. Simmer gently for 15 minutes. Do not stir.
Heat the sesame oil in a grage skillet over medium heat. Add the celery, red pepper and red onion and the last teaspoon of garam masala. Saute until the vegetables are tender about 3 minutes.
Combine the vegetable mixer with the quinoa. Serve hot, room temp or cold.
Makes 4 cups.
Friday, March 21, 2008
This is a quick and easy recipe to make for lunch.
1 (14 oz) can Diced Hearts of Palm
1/2 chopped red pepper
1/4 cup fresh Parsley
1/2 lemon juiced
2 tbsp. olive oil
salt and pepper to taste
Mix all the ingredients together and enjoy!
Sunday, March 16, 2008
Bison Meatballs with Garam Masala
One very popular low-fat, high-flavor substitute for ground meats like beef and lamb is ground buffalo. In Colorado, we are very fortunate to be exposed to buffalo and most if not all the grocery stores. People outside of Colorado, with the exception of Montana and Wyoming, are a usually a bit surprised that buffalo/bison meat is a great way to get your daily dose of low-fat protein and iron.
This recipe is adapted from a Martha Stewart recipe for Lamb Koftas. It's simple, quick and contains one of my favorite spice combinations - Garam Masala. The Garam Masala I used is from the Savory Spice Shop on 15th and Platte in Denver. If you don't have this spice in your cabinet here is a quick recipe:
2 tablespoons cumin seeds
2 tablespoons coriander seeds
2 tablespoons cardamom seeds
2 tablespoons black peppercorns
1 (3-inch) stick cinnamon, broken up
1 teaspoon whole cloves
1 teaspoon grated whole nutmeg
Put the cumin, coriander, cardamom, peppercorns, cinnamon, and cloves in a dry heavy skillet over medium-high heat. Toast the spices, stirring occasionally, until they turn several shades darker and give off a sweet smoky aroma, about 10 minutes. Cool completely.
Working in batches if necessary, transfer the mixture to a spice mill or coffee grinder and grind to a powder. Stir in the nutmeg. Use immediately or store in an airtight container in a cool, dry place.I serve the meatballs with Fage Greek Yogurt. I have recently discovered this stuff and I am highly addicted to it. I've been making these meatballs for a few years and before I discovered the Greek Yogurt I was just dipping them in dijon mustard, another one of my condiment addictions.....
There are a few different ways to make/serve these meatballs. Either you can make them like patties and eat them with the recommended dips or if you have some pita pockets, make the meatballs a bit smaller and put them in the pockets with the greek yogurt.
- 2 small garlic cloves
- 1 piece (1 inch) peeled fresh ginger, sliced
- 1 large onion, finely chopped
- 1/2 cup chopped fresh parsley (or mint)
- 1 teaspoon garam masala
- 1/2 teaspoon Coarse salt
- 1/4 teaspoon fresh ground pepper
- 12 ounces ground buffalo
- 1 large egg
- 3 tablespoons canola oil
- Fage Greek Yogurt
- 6 pita pockets
Heat a large skillet over medium-high heat, add the oil. When hot add the meatballs in batches - approximately 4 at a time. Cook 3 minutes per side. Transfer to paper towel lined plate to drain.
Insert toothpicks into each meatball if not using the pita. Or stuff 2 meatballs in a pita pocket top with yogurt and enjoy.
Makes 16 meatballs.
Wednesday, March 12, 2008
Yes, a recipe for a drink! The other night I had some girlfriends over for drinks and birthday cake for my good friend Molly. Of course, EVERYONE brought a bottle of wine. So I was left with a so-so bottle of red. I am not a fan of cheap red wine. I like a good red. So I was racking my brain trying to think of what to do with this Yellow Tail Shiraz. Then I thought, hey I have 2 ripe, juicy grapefruits and some seltzer. A combo sangria - spritzer came to be!
This recipe makes 2 batches and will serve 8 glasses in an 8-oz. low-ball glass.
Note - I'm not a big sweets person so you can add more sugar for a sweeter drink. Also, if you don't like grapefruit or have oranges on hand use those instead.
4 cups cheap red wine - I recommend Yellowtail Shiraz
2 large pink grapefruits
1 large lime
1/4 c. sugar (for a sweeter drink make it 1/2 cup)
24 oz. lime seltzer - I recommend Blue Sky Lime (I'm addicted to the stuff)
Lime slices for garnish
In a blender put 2 cups red wine. Add juice from one grapefruit and 1/2 lime. Add 1/8 cup of the sugar. Add about 1 cup of ice. Give the blender a whirl. Line up 4 - 8 oz. glasses filled with ice and a 1/2 a can of seltzer to each glass. Then pour the blended concoction into each glass and enjoy.
Friday, March 7, 2008
1/4 cup fresh lime juice, (juice of 2 limes)
1 Tbsp olive oil
1 Tbsp cumin powder
1 Tbsp chili powder
1/2 Tbsp oregano
1/2 tsp black pepper, freshly ground
1 1/2 pounds halibut steaks, (four steaks)
4 flour tortillas, 10-inch diameter)
2 cups black beans, canned, or made from scratch
1 cup salsa
1 cup Monterey Jack cheese, shredded
16 oz. sour cream
In a large zip-lock plastic bag or dish with cover, combine lime juice, oil, cumin, chili powder, oregano and pepper; stir well. Add fish to lime marinade and refrigerate at least 30 minutes.
Prepare grill (medium-high heat) and oil the rack so fish will not stick. Place fish on the hot grill and cook 4–5 minutes per side or until fish flakes easily when teated with a fork.
While fish is cooking, wrap tortillas in foil and place on grill to heat.
Place black beans in a microwave-safe dish, cover and heat in the microwave.
When fish is done, place it in a dish and flake with a fork. Assemble tacos by spooning beans into the center of each tortilla, add flaked halibut and top with cheese and salsa.
Broiler option: Preheat oven broiler, coat broiler pan with vegetable oil spray and broil fish 4–5 minutes per side.
Re: white sauce I use sour cream with a bit of lime juice.
Wednesday, March 5, 2008
Steaming dumplings in a bamboo steamer is perhaps one of the most satisfying cooking experiences not to mention the healthiest. In the past 4 years I've gone through 2 bamboo steamers. This shrimp dumpling recipe is terrific, traditionally called Har Gow, if you are out for a Dim Sum brunch. The recipe I posted here calls for a 1/2 lb. of shrimp and makes about 36 dumplings. If you don't want to make that many, you can refrigerate the dumpling mix and use it the next day. A quick note - you can use a regular veggie/rice steamer however it doesn't cook as well and the dumplings tend to stick to the steamer. It is very important to line the bamboo steamer with cabbage or lettuce leaves so the do not stick to the steamer. The dipping sauce is delicious and tangy, recipe follows however any prepared sauce already in the refrigerator works well too.
Shrimp Dumplings - Har Gow
2 tablespoons canola oil
1 garlic clove, minced
1 tablespoon fresh chopped ginger
1/2 pound Raw shrimp, peeled and chopped
1/2 cup Chopped white onion
1 large Carrot, chopped fine
1 cup Chopped green cabbage
1/2 cup sliced mushroom caps,
1/2 teaspoon Dry chili pepper flakes
2 tablespoons Sesame oil
1/4 cup Low sodium soy sauce
3 tablespoons Rice wine vinegar
Salt and pepper to taste
1 pk Wonton wrappers
1 egg white (optional)
In large skillet or a wok heat the canola oil until hot. Add the garlic and ginger, saute 1 minute then add onion and carrot stir fry 1 minute until flavors release. Add the shrimp, cabbage and mushrooms and quickly stir fry while combining the ingredients stir fry until shrimp turns pink and cabbage is wilting about 5 minutes. Add the pepper flakes, sesame oil, soy sauce, and vinegar and, adjust the seasoning and remove from heat and set aside to cool. When the mixture is cool begin making the dumplings by laying out one wonton, brush the edge with water or egg white, put 1 teaspoon of the filling into the middle and fold the edges over on the diagonal to form a packet. Line the bamboo steamer with cabbage leaves. Set dumplings in steamer, do not allow the dumplings to touch or they will stick. To cook the finished dumplings, bring water to a boil in a large skillet in which the bamboo steamer basket may be nestled. When the water is boiling, insert the basket with the dumplings and steam for 8 minutes or until fully cooked. The dough will change color and texture when cooked. Serve with tangy mustard dip.
Tangy Mustard Dipping Sauce
1 tablespoon honey
1 tablespoon red chili paste, such as Thai Kitchen
2 tablespoons rice wine vinegar
1 teaspoon sesame oil
3/4 cup Dijon mustard
1 teaspoon grated fresh ginger
Combine the first 3 ingredients until mixed. Then blend the remaining ingredients and combine both until smooth. Let sit for 30 - 45 minutes to allow flavors to meld. Leftover can be kept in the refrigerator for 2 - 3 weeks. Makes 1 cup.
Tuesday, March 4, 2008
The other night I was wondering what to do with a big head of cauliflower. I flipped through the Moosewood Cookwood and found this awesome recipe. I changed it a bit to incorporate the block of pepper jack cheese.
1 cup long-grain brown rice
2 cups water
2 cups mushrooms, fresh -- sliced
1 large yellow onion -- finely chopped
2 tbsp olive oil
1 whole lemon
1 large head of cauliflower -- cut florets & stems
1/2 cup chicken or vegetable broth
1 teaspoon dried basil
2 garlic cloves -- crushed
1/2 teaspoon salt and pepper -- to taste
2 cups pepper jack cheese -- shredded
Combine rice with water in a rice steamer. Let steam for 45 minutes or until rice is cooked.
While rice is cooking, in a large skillet over medium heat saute mushrooms and onions in olive oil and juice of one lemon. Set aside.
Heat another large skillet with one tablespoon of olive oil over medium heat. Add garlic and cook for 1 minute, then add cauliflower and basil. As it heats up, add broth and stir quickly until broth is absorbed. Add salt and black pepper to taste. Saute for about 8 minutes or until cauliflower softens.
Combine cauliflower with cooked rice and onion/mushroom mixture in a 9 x 13 casserole dish, mixing thoroughly. Layer entire top evenly with pepper jack cheese.Bake covered at 350 degrees for 30 minutes - until cheese melts. Remove cover and bake 5 - 10 minutes more until cheese browns slightly. Serve immediately.