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Тези три бързи летни рецепти за пица, палачинка и морковена супа ще разнообразят вашето меню Солена палачинка Продукти: 1 с.л. олио, 2 големи моркова, 1 червена чушка, 1 връзка зелен лук, 200 г сирене, 125 г брашно, 1 ч.л. бакпулвер, 5 яйца, 125 мл прясно мляко, 75 мл минерална вода. Приготвяне: Смесете брашното, бакпулвера, яйцата, млякото, водата и около 1/2 ч.л. сол. Изсипете и разстелете равномерно в тавата към фурната, покрита с хартия за печене и напръскана с олио. Поръсете с нарязаните на тънки лентички моркови и чушка, с оформения на пръстенчета лук и с натрошеното сирене. Печете около 20 мин. при 200 градуса. Извадете палачинката от фурната и я навийте на руло откъм дългата страна. Нарежете на парчета и поднесете с дип от заквасена сметана, нарязани зелени подправки, сол и черен пипер. Време за приготвяне: 30 мин. Морковена супа Продукти: 400 г моркови, 300 г картофи, 1 глава кромид лук, 2 с.л. олио, 1 с.л. инстантен зеленчуков бульон, 3 филии тостерен хляб, 2 с.л. масло, 50 г заквасена сметана, сол, черен пипер, захар. Приготвяне: Обелените картофи и моркови оформете на парчета. Лука нарежете на кубчета. Така приготвените зеленчуци задушете в сгорещеното олио. Добавете 750 мл вода и бульона. Кипнете и варете около 15 мин. Загрейте маслото и изпечете оформения на кубчета хляб. Към супата добавете сметаната и пюрирайте. Подправете със сол, пипер и захар. Поднесете с крутоните. Време за приготвяне: 30 мин. Пица Продукти: 2 мексикански питки (тортиля), 2 стръка зелен лук, 1 скилидка чесън, 1 с.л. доматено пюре, 200 г пасирани домати, 1/2 ч.л. сушен риган, сол, черен пипер, 12 тънки резена колбас, 2 с.л. зелени маслини, 100 г кашкавал. Приготвяне: Включете фурната на 225 градуса. Сложете питките върху тава, покрита с хартия. Смесете доматите с нарязания на пръстенчета лук, ситно накълцания чесън и ригана. Подправете със сол и черен пипер. Покрийте питките с доматения сос. Отгоре разпределете колбаса и маслините. Поръсете с настърган кашкавал. Печете на средното ниво на фурната около 12 мин. Време за приготвяне: 25 мин.
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Monday, October 15, 2012 LeMon GaRLic SHRiMP & GRiTs 3/4 cup instant grits Kosher salt and freshly ground black pepper 1/4 cup grated parmesan cheese 3 tablespoons unsalted butter 1 1/4 pounds medium shrimp, peeled and deveined, tails intact 2 large cloves garlic, minced Pinch of cayenne pepper (optional) Juice of 1/2 lemon, plus wedges for serving 2 tablespoons roughly chopped fresh parsley Bring 3 cups of water to a boil in a medium saucepan over high heat, covered. Uncover and slowly whisk in the grits, 1 teaspoon salt and 1/2 teaspoon pepper. Reduce the heat to medium low and cook, stirring occasionally, until thickened, about 5 minutes. Stir in the parmesan and 1 tablespoon butter. Remove from the heat and season with salt and pepper. Cover to keep warm. Meanwhile, season the shrimp with salt and pepper. Melt the remaining 2 tablespoons butter in a large skillet over medium-high heat. Add the shrimp, garlic and cayenne, if using, and cook, tossing, until the shrimp are pink, 3 to 4 minutes. Remove from the heat and add 2 tablespoons water, the lemon juice and parsley; stir to coat the shrimp with the sauce and season with salt and pepper. Divide the grits among shallow bowls and top with the shrimp and sauce. Serve with lemon wedges. Posted by laura at 1:05 PM 1 comment: SWediSH MeaTbaLLS For the meatballs: 1 cup breadcrumbs 2 tablespoons unsalted butter 1/3 cup minced white onion 2 cloves garlic, minced 1/4 teaspoon ground allspice Kosher salt and freshly ground white pepper 1/2 cup milk 1 teaspoon Worcestershire sauce 3/4 pound lean ground beef 1/2 pound lean ground pork 1 large egg plus 1 egg white, beaten Vegetable oil, for brushing For the gravy: 2 tablespoons unsalted butter 2 tablespoons all-purpose flour 1 1/2 cups low-sodium beef broth 1 teaspoon Worcestershire sauce 1/4 cup heavy cream Kosher salt and freshly ground black pepper 2 tablespoons chopped fresh parsley (optional) Lingonberry jam, for serving (optional) Make the meatballs: Put the breadcrumbs in a large bowl. Heat the butter in a skillet over medium heat. Add the onion, garlic, allspice, 2 teaspoons salt and 1/4 teaspoon white pepper and cook, stirring, until soft, about 5 minutes. Add the milk and Worcestershire sauce and bring to a simmer. Pour the milk mixture over the breadcrumbs and stir to make a thick paste; let cool. Add the beef, pork, egg and egg white to the bowl and mix until combined. Brush a baking sheet with vegetable oil. Roll the meat into 1-inch balls and arrange on the prepared baking sheet. Cover with plastic wrap and refrigerate at least 1 hour. Preheat the oven to 400 degrees F. Bake the meatballs until cooked through, about 20 minutes. Make the gravy: Melt the butter in a large skillet over medium heat. Add the flour and cook, whisking, until smooth. Whisk in the beef broth and Worcestershire sauce and bring to a simmer. Add the cream and meatballs. Reduce the heat to medium low and simmer until the gravy thickens, about 10 minutes. Season with salt and black pepper. Transfer to a serving dish; sprinkle with the parsley and serve with lingonberry jam, if desired. Posted by laura at 1:00 PM No comments: Thursday, October 11, 2012 PuMPKin LaSaGna 1 cup pumpkin puree 1 1/2 tablespoons extra-virgin olive oil 1 medium onion, chopped 4 to 6 cloves garlic, sliced 1 pound spicy Italian sausage, casings removed 1/2 cup red wine 1 28-ounce can tomato sauce 1/4 cup chopped fresh basil 1/4 cup chopped fresh parsley 1/2 teaspoon dried oregano Kosher salt and freshly ground pepper 1 16-ounce box lasagna noodles 1 large egg 2 1/2 cups ricotta cheese 2 cups shredded mozzarella cheese 1/2 cup shredded romano cheese 1 large zucchini, very thinly sliced Directions Preheat the oven to 350 degrees. Place the pumpkin puree in a fine sieve over a bowl; set aside to drain while you make the sauce. Heat 1 tablespoon olive oil in a medium pot over medium heat. Add the onion and saute until translucent, 6 to 7 minutes. Add the garlic and cook until fragrant, 2 more minutes. Add the sausage and cook until brown, breaking it up with a wooden spoon. Pour in the wine and cook until reduced by half. Stir in the tomato sauce and herbs and bring to a simmer over medium-low heat. Season with salt and pepper, cover and reduce the heat to low. Simmer 15 minutes, stirring occasionally. Meanwhile, bring a large pot of salted water to a boil. Add the lasagna noodles and cook as the label directs. Drain and toss with the remaining 1/2 tablespoon olive oil. Mix the strained pumpkin puree with the egg in a bowl and season with salt and pepper. In a separate bowl, mix the ricotta, 1 cup mozzarella and the romano. Build your lasagna in a 9-by-13-inch baking dish: Start with a layer of sauce, then top with a layer of noodles. Evenly spread half of the pumpkin filling, then half of the zucchini, over the noodles. Top with half of the cheese mixture and cover with some of the sauce. Repeat the layers, finishing with noodles and sauce; sprinkle with the remaining 1 cup mozzarella. Bake, uncovered, 35 to 40 minutes, or until bubbly. Let cool 15 minutes before slicing. Posted by laura at 7:51 AM No comments: PuMpKin GinGeR BRead PuddinG 2 1/2 cups of the pumpkin or squash puree 4 large eggs 1 cup packed light brown sugar 1 1/2 teaspoons ground cinnamon 1/4 teaspoon ground nutmeg 1/4 teaspoon ground allspice 2 cups heavy cream 1 1/2 teaspoons pure vanilla extract 1 loaf cinnamon brioche, challah or plain pound cake, diced (about 10 cups) 1/2 cup golden raisins 1/4 cup diced crystallized ginger Confectioners' sugar, for garnish (optional) Preheat the oven to 350 degrees F. In a large bowl, combine 2 1/2 cups of the pumpkin or squash puree, the eggs, brown sugar and spices. Whisk in the cream and vanilla. Combine the bread, raisins and ginger in a 7-by-11-inch baking dish. Pour the pudding mixture over the bread to cover and let sit 15 minutes. (You might not use all of the pudding mixture at first; add more if there's room in the dish once the bread has soaked.) Bake in the preheated oven until the custard is set, about 40 minutes. Spoon into bowls and sprinkle a dusting of confectioners' sugar on top, if desired. It's fall in a dessert. Posted by laura at 7:46 AM No comments: Wednesday, October 10, 2012 buTTeRnuT SQuaSH TaRT w FRied SaGe Preheat oven to 375°. Line a large rimmed baking sheet with parchment paper. Gently roll out 1 sheet of frozen puff pastry, thawed (from a 17.3-ounce package) on a lightly floured surface to a 10-inch square (just enough to even out). Transfer to prepared sheet. Brush pastry with 1 large egg beaten with 1 tsp. water. Arrange twelve 1/8-inch-thick rounds peeled butternut squash (cut from squash's neck) over pastry, overlapping as needed and leaving a 1/2-inch border. Place another sheet of parchment paper over squash. Set another large rimmed baking sheet over the tart. (This will weigh down the pastry dough and steam the squash slices.) Bake until bottom of pastry begins to brown and top begins to puff, about 10 minutes. Remove top baking sheet and discard top sheet of parchment paper. Brush squash slices with 1 tablespoon olive oil and season with kosher salt. Return tart, uncovered, to oven and bake until pastry is deep golden brown and cooked through, 25–30 minutes longer. Meanwhile, combine 1/4 cup honey, 1 thinly sliced Fresno, jalapeño, or red Thai chile, and 2 tablespoons water in a small saucepan. Bring to a boil over medium heat (add another thinly sliced chile if more heat is desired). Boil until thickened slightly and syrupy, about 6 minutes. Line a plate with paper towels. Heat 2 tablespoons olive oil in a small skillet until just beginning to smoke. Add 12 fresh sage leaves; fry until crisp, about 30 seconds. Transfer to paper towels to drain. Slice tart. Arrange 1/4 cup shaved Parmesan on top; drizzle with chile-infused honey. Garnish with fried sage leaves and a few grinds of black pepper. Posted by laura at 10:13 AM 1 comment: GaRGanelli WiTH FenneL and PoRK ShouldeR RaGù 2 pounds ground pork, preferably from shoulder 2 teaspoons kosher salt plus more for seasoning 3 tablespoons olive oil, divided 3 cups minced fennel bulb 3 cups minced onions 1 garlic clove, minced 3 cups dry white wine (from one 750-ml bottle) 4 cups (or more) low-sodium chicken broth 1 12-ounce can diced tomatoes Freshly ground black pepper 1 pound garganelli or penne Finely grated Parmesan Extra-virgin olive oil Using your hands, thoroughly mix ground pork and 2 tsp. salt in a large bowl until pork is sticky, about 3 minutes. Cover and chill for at least 2 hours or overnight. Roll pork mixture into 16–18 large meat-balls (about 1/4-cupful each). Heat 1 1/2 Tbsp. olive oil in a large heavy pot over medium-high heat. Working in 2 batches and adding remaining 1 1/2 Tbsp. olive oil between batches, cook meatballs until all sides are brown, adjusting heat to prevent browned bits on bottom of pan from burning (they will flavor the sauce later), about 8 minutes per batch. Transfer meatballs to a paper towel–lined plate to drain. Reduce heat to medium. Return meat-balls to pot. Scatter fennel, onions, and garlic over. Cook, stirring occasionally as needed to prevent scorching, until vegetables are translucent and juices have evaporated, about 25 minutes. (A flavorful browned layer may form on bottom of pan. The moisture from vegetables will help loosen it from the pot as you stir.) Add wine, scraping up browned bits from bottom of pot, and bring to a simmer. Cook until wine has reduced by three-quarters, about 15 minutes. Add 4 cups broth and tomatoes. Return sauce to a simmer, scraping up all browned bits from bottom of pan. Simmer over medium-low heat, covered with lid slightly ajar and stirring occasionally, until meatballs are very tender, about 2 1/2 hours. Using a potato masher or fork, break meatballs into small pieces. If sauce is too thick, add broth by 1/2-cupfuls until desired consistency forms. Season ragù to taste with salt and pepper. DO AHEAD Ragù can be made 3 days ahead. Let cool in pot; chill until cold. Cover and keep chilled. Return sauce to a simmer before continuing. Bring a large pot of generously salted water to a boil. Cook garganelli, stirring occasionally, until al dente. Drain garganelli and transfer to pot with hot ragù. Stir until well incorporated. Transfer pasta to a large wide bowl. Sprinkle with cheese; drizzle with extra-virgin olive oil. Posted by laura at 9:58 AM No comments: Monday, October 8, 2012 GnoccHi W SQuasH & KaLe 2 tablespoons unsalted butter 1/2 medium butternut squash, peeled, seeded and cut into 1/2-inch pieces 3 cloves garlic, thinly sliced 1 tablespoon roughly chopped fresh sage 1/4 teaspoon red pepper flakes Kosher salt 1 1/4 cups low-sodium chicken broth or water 1 bunch kale, stemmed and roughly chopped (about 8 cups) 1 17.5-ounce package potato gnocchi 3/4 cup grated parmesan or pecorino romano cheese Melt 1 tablespoon butter in a large ovenproof skillet over medium heat. Add the squash and cook, stirring, until slightly soft and golden, about 8 minutes. Add the garlic, sage, red pepper flakes and 1 teaspoon salt; cook until the garlic is soft, about 2 more minutes. Preheat the broiler. Add the chicken broth to the skillet. When it starts to simmer, stir in the kale and cook until it wilts slightly, about 2 minutes. Add the gnocchi, stirring to coat. Cover and cook until the gnocchi are just tender, about 5 minutes. Uncover and stir in 1/4 cup parmesan and the remaining 1 tablespoon butter. Sprinkle with the remaining 1/2 cup parmesan; transfer to the broiler and cook until golden and bubbly, about 3 minutes. Posted by laura at 2:03 PM No comments: Labels: Main, Pasta, Side, Vegetarian BaKed aPPLeS WiTH FenneL Mix 4 tablespoons softened butter with 1 tablespoon fennel seeds, 2 teaspoons sugar, and salt and pepper to taste; use some of the mixture to grease a baking dish. Rub 4 cored apples inside and out with the remaining butter mixture. Place 4 thick onion rounds in the dish and top with the buttered apples. Add a quartered fennel bulb to the dish. Bake at 425 degrees until the apples are soft, 1 hour. Posted by laura at 1:30 PM No comments: Friday, October 5, 2012 RoaSTeD DoMino PoTaToeS 6 tablespoons unsalted butter, melted, divided 3 1/2 pounds Idaho potatoes (4-6 large) 24 (about) fresh or dried bay leaves Kosher salt and fleur de sel Grated Parmesan Preheat oven to 425°. Brush a 13x9x2" baking dish or cast-iron griddle with 2 Tbsp. butter. Peel potatoes and trim ends (do not rinse). Trim all 4 sides of potatoes to form a rectangle. Using a mandoline, cut potatoes crosswise into 1/8" slices, keeping slices in stacks as best you can. Re-form slices from each potato into a stack. Place in prepared dish, fanning apart slightly like a deck of cards. Insert bay leaves between potato slices at even intervals. Season with salt and drizzle with remaining 4 Tbsp. butter. Bake potatoes, rotating the dish halfway through cooking, until the edges are crisp and golden and the centers are tender, about 1 hour. Sprinkle with fleur de sel and parm. Posted by laura at 10:55 AM ReD Wine-BRaiSeD SHoRT RiBs 5 pounds bone-in beef short ribs, cut crosswise into 2" pieces Kosher salt and freshly ground black pepper 3 tablespoons vegetable oil 3 medium onions, chopped 3 medium carrots, peeled, chopped 2 celery stalks, chopped 3 tablespoons all-purpose flour 1 tablespoon tomato paste 1 750-ml bottle dry red wine (preferably Cabernet Sauvignon) 10 sprigs flat-leaf parsley 8 sprigs thyme 4 sprigs oregano 2 sprigs rosemary 2 fresh or dried bay leaves 1 head of garlic, halved crosswise 4 cups low-salt beef stock Preheat oven to 350°. Season short ribs with salt and pepper. Heat oil in a large Dutch oven over medium-high heat. Working in 2 batches, brown short ribs on all sides, about 8 minutes per batch. Transfer short ribs to a plate. Pour off all but 3 Tbsp. drippings from pot. Add onions, carrots, and celery to pot and cook over medium-high heat, stirring often, until onions are browned, about 5 minutes. Add flour and tomato paste; cook, stirring constantly, until well combined and deep red, 2-3 minutes. Stir in wine, then add short ribs with any accumulated juices. Bring to a boil; lower heat to medium and simmer until wine is reduced by half, about 25 minutes. Add all herbs to pot along with garlic. Stir in stock. Bring to a boil, cover, and transfer to oven. Cook until short ribs are tender, 2–2 1/2 hours. Transfer short ribs to a platter. Strain sauce from pot into a measuring cup. Spoon fat from surface of sauce and discard; season sauce to taste with salt and pepper. Serve in shallow bowls over mashed potatoes with sauce spooned over. Posted by laura at 10:45 AM No comments: Thursday, October 4, 2012 MusHRooM & SQuasH RisoTTo 1/2 ounce dried porcini mushrooms 1/2 pound shiitake mushrooms 1 bay leaf 1 cinnamon stick, broken in half 3 black peppercorns Kosher salt 1 pound mixed mushrooms (such as oyster and cremini) 6 tablespoons unsalted butter 2 tablespoons extra-virgin olive oil 1 clove garlic, finely chopped 1/4 teaspoon red pepper flakes 8 ounces butternut squash, peeled, seeded and diced 1/2 medium onion, finely chopped 2 cups arborio rice 1 cup dry white wine 1/2 cup grated aged gouda or parmesan cheese, plus shaved cheese for serving 1/2 cup chopped fresh parsley Soak the porcinis in 5 cups hot water, 30 minutes. Strain into a saucepan, squeezing the liquid from the porcinis; chop the porcinis and set aside. Make the mushroom broth: Remove the shiitake stems and transfer to a separate saucepan. Add 5 cups water, the bay leaf, 1/2 cinnamon stick, the peppercorns and 1/2 teaspoon salt. Bring to a boil and cook 3 minutes, then remove from the heat and set aside to infuse, 30 minutes. Strain into the saucepan with the porcini soaking liquid, squeezing the liquid from the shiitake stems; discard the solids. Meanwhile, chop the shiitake mushroom caps and mixed mushrooms. Heat 3 tablespoons butter and 1 tablespoon olive oil in an extra-large skillet over medium-high heat. Add the garlic, red pepper flakes and the remaining 1/2 cinnamon stick and cook, stirring, 1 minute. Add the shiitake caps and mixed mushrooms in an even layer and cook, undisturbed, until browned, about 5 minutes. Stir and continue cooking until the mushrooms are soft, about 3 more minutes. Season with salt and discard the cinnamon stick. Bring the mushroom broth to a simmer. Heat 2 tablespoons butter and the remaining 1 tablespoon olive oil in a large saucepan over medium heat. Add the squash, onion, porcinis and 1/2 teaspoon salt; cook, stirring, 5 minutes. Add the rice and toast, stirring constantly, 2 minutes. Add the wine and simmer, stirring, until absorbed, 1 minute. Add 3 cups hot broth, return to a simmer and cook, stirring, until most of the liquid is absorbed, 8 to 10 more minutes. Add 3 more cups broth and the mushroom mixture; bring to a simmer and cook, stirring, until the rice is al dente, 10 to 15 minutes. Remove from the heat and stir in the remaining 1 tablespoon butter, the grated cheese and parsley. Add more broth, if needed. Season with salt and serve with more cheese. Posted by laura at 1:24 PM No comments: Labels: Main, Rice, Squash, Vegetarian LoBsTeR Mac & cHeeSe 2 tablespoons vegetable oil Kosher salt 1 pound cavatappi or elbow macaroni 1 quart whole milk 8 tablespoons (1 stick) unsalted butter, divided 1/2 cup all-purpose flour 4 cups grated Gruyere cheese (12 ounces) 2 cups grated extra-sharp Cheddar (8 ounces) 1/2 teaspoon freshly ground black pepper 1/2 teaspoon ground nutmeg 1 1/2 pounds cooked lobster meat, 1/2-inch-diced 1 1/2 cups fresh white bread crumbs (5 slices, crusts removed) Preheat the oven to 375 degrees F. Add the oil to a large pot of boiling salted water, add the pasta and cook al dente according to the directions on the package. Drain well. Heat the milk in a small saucepan, but don't allow it to boil. In a large pot, melt 6 tablespoons of the butter and add the flour. Cook over low heat for 2 minutes, stirring constantly with a whisk. Still whisking, add the hot milk and cook for 1 to 2 minutes, until thickened and smooth. Off the heat, add the Gruyere, Cheddar, 1 tablespoon salt, the pepper and nutmeg and stir until the cheese melts. Stir in the cooked pasta and lobster. Pile the mixture into 6 to 8 (2-cup) gratin dishes. Melt the remaining 2 tablespoons of butter, combine with the bread crumbs and sprinkle on top. Bake for 30 to 35 minutes, until the sauce is bubbly and the pasta is browned on top. Posted by laura at 1:20 PM No comments: 1770 HouSe MeaTLoaF 2 tablespoons good olive oil 2 cups chopped Spanish onion (1 large) 1 1/2 cups small-diced celery (2 stalks) 1 pound ground beef 1 pound ground veal 1 pound ground pork 1 tablespoon chopped fresh flat-leaf parsley 1 tablespoon chopped fresh thyme leaves 1 tablespoon chopped fresh chives 3 extra-large eggs, lightly beaten 2/3 cup whole milk 2 tablespoons kosher salt 1 tablespoon freshly ground black pepper 2 1/2 cups panko (Japanese bread flakes) Garlic Sauce (recipe follows) Preheat the oven to 350 degrees F. Heat the olive oil in a large (12-inch) saute pan over medium heat. Add the onion and celery and cook for 5 to 7 minutes, stirring occasionally, until the onion is translucent but not browned. Set aside to cool slightly. Place the beef, veal, pork, parsley, thyme, chives, eggs, milk, salt and pepper in a large mixing bowl. Put the panko in a food processor fitted with the steel blade and process until the panko is finely ground. Add the onion mixture and the panko to the meat mixture. With clean hands, gently toss the mixture together, making sure it's combined but not compacted. Place a piece of parchment paper on a sheet pan. Pat the meat into a flat rectangle and then press the sides in until it forms a cylinder down the middle of the pan (this will ensure no air pockets). Bake for 40 to 50 minutes, until a thermometer inserted in the middle reads 155 degrees F to 160 degrees F. Remove from the oven and allow to rest for 10 minutes. Slice and serve hot with the Garlic Sauce. Garlic Sauce 3/4 cup good olive oil 10 garlic cloves, peeled 2 cups chicken stock, preferably homemade 3 tablespoons unsalted butter, at room temperature Kosher salt and freshly ground black pepper Combine the oil and garlic in a small saucepan and bring to a boil. Lower the heat and simmer for 10 to 15 minutes, until lightly browned. Be careful not to burn the garlic or it will be bitter. Remove the garlic from the oil and set aside. (I save the oil for vinaigrettes.) Combine the chicken stock, butter and cooked garlic in a medium saucepan and bring to a boil. Lower the heat and cook at a full boil for 35 to 40 minutes, until slightly thickened. Mash the garlic with a fork, whisk in 1/2 teaspoon salt and 1/4 teaspoon pepper, and taste for seasonings. Spoon the warm sauce over the meatloaf. Posted by laura at 1:11 PM No comments: Wednesday, October 3, 2012 CiLanTRo & RicE w PlaiNtaiNs 1 cup cilantro sprigs, plus 2 tablespoons chopped leaves 1 clove garlic 2 cups low-sodium chicken broth (or use water) Kosher salt 1 tablespoon vegetable oil 2 1/4 cups medium-grain white rice 1 10-ounce package frozen fried sweet plantains Preheat the oven to 375 degrees F. Combine the cilantro sprigs, garlic, chicken broth and 1 1/4 teaspoons salt in a blender and puree. Transfer to a liquid measuring cup and add enough water to make 3 3/4 cups liquid. Heat the vegetable oil in a medium saucepan over medium-high heat. Add the rice and cook, stirring, 1 minute. Add the cilantro puree and bring to a boil. Reduce the heat to low, cover and cook until the liquid is absorbed, about 20 minutes. Remove from the heat and let stand, covered, 10 minutes. Spread the plantains on a baking sheet and bake until heated through, 15 minutes. Stir the chopped cilantro into the rice. Top with the plantains. Posted by laura at 2:26 PM No comments: QuiNoa & BeaN PiLaF 2 tablespoons extra-virgin olive oil 2 bell peppers (1 red, 1 green), cut into 1/2-inch pieces 3 scallions, sliced (white and green parts separated) 2 stalks celery, diced 2 cloves garlic, finely chopped 2 tablespoons tomato paste Pinch of cayenne pepper Kosher salt 1 cup quinoa 2 15-ounce cans black and/or kidney beans, drained and rinsed 4 cups baby spinach (about 3 ounces) 1/2 cup shredded cheddar or pepper jack cheese Hot sauce, for serving (optional) Heat the olive oil in a large skillet over medium-high heat. Add the bell peppers, scallion whites and celery and cook, stirring, until soft, about 5 minutes. Add the garlic, tomato paste, cayenne and 1/2 teaspoon salt and cook, stirring often, until the tomato paste turns brick red, about 2 minutes. Stir in the quinoa, then add 2 cups water and the beans. Bring to a simmer and cook, stirring often, until most of the water is absorbed and the quinoa is cooked through, about 15 minutes. Add up to 1/4 cup more water if necessary. Remove the skillet from the heat and stir in the spinach until just wilted. Stir in 1/2 teaspoon salt and half each of the scallion greens and cheese. Divide among bowls and sprinkle with the remaining scallion greens and cheese. Serve with hot sauce. Posted by laura at 12:49 PM No comments: Labels: Quina, Side, Vegetarian ToRtelliNi W PumPKin AlfRedo SauCE 18 oz Cheese Tortellini 1 tb butter1 shallot finely chopped 1/2 c pumpkin Pinch of nutmeg 1 1/4 c heavy cream1/4 c grated parmesan, plus Salt & Pepper Fresh chopped parsley to top Bring salted water to boil, add tortellini and cook according to package. Reserve 1 c of cooking water and drain remainder. Heat the butter in a skillet and cook down shallot. Add pumpkin and nutmeg, cook for 1-2 minutes. Stir in cream and bring to a simmer, stirring until thickened. Stir in cheese and cook for another minute. Season with salt and pepper and add tortellini, tossing with sauce and reserved cooking water as needed. Divide among bowls and top with parsley and grated parm. 1 tb butter1 shallot finely chopped 1/2 c pumpkin Pinch of nutmeg 1 1/4 c heavy cream1/4 c grated parmesan, plus Salt & Pepper Fresh chopped parsley to top Bring salted water to boil, add tortellini and cook according to package. Reserve 1 c of cooking water and drain remainder. Heat the butter in a skillet and cook down shallot. Add pumpkin and nutmeg, cook for 1-2 minutes. Stir in cream and bring to a simmer, stirring until thickened. Stir in cheese and cook for another minute. Season with salt and pepper and add tortellini, tossing with sauce and reserved cooking water as needed. Divide among bowls and top with parsley and grated parm. Posted by laura at 12:36 PM No comments: Subscribe to: Posts (Atom)