Category Archives: entree

Lighter Enchiladas Recipe, everday food

Posted on by

1
– Coarse salt and ground pepper
– 3 boneless, skinless chicken breast halves (6 to 8 ounces each) use beans and veggies instead
– 2 tablespoons vegetable oil, such as safflower
– 2 garlic cloves, minced
– 1/4 cup all-purpose flour
– 1 teaspoon ground cumin
– 1 tablespoons minced canned chipotles in adobo (or 2 T)
– 1 can reduced-sodium veggie broth (14 oz)
– 8 corn tortillas (6-inch)
– 1/2 cup grated Monterey Jack cheese (2 ounces)

make sauce: In a medium saucepan, heat oil over medium. Add garlic; cook until fragrant, 1 minute. Add flour, cumin, and chipotles in adobo; cook, whisking, 1 minute. Whisk in broth and 1/2 cup water; bring to a boil. Reduce to a simmer, and cook, whisking occasionally, until sauce has thickened slightly, 5 to 8 minutes; season with salt and pepper. Transfer 1 cup sauce to bowl with beans and veggies toss to combine.

Preheat oven to 400 degrees. Pour 1/4 cup sauce into bottom of an 8-inch square baking dish; set aside. Stack tortillas, and wrap in a double layer of damp paper towels; microwave until hot, about 1 minute. Fill each tortilla with bean and veggie mixture; roll up tightly, and arrange, seam side down, in baking dish. Cover with remaining sauce, and top with cheese. Bake until hot and bubbling, 15 to 20 minutes. Let cool 5 minutes before serving.

Notes: Recipe By: MarthaStewart.com
Serving Size: 4

Double the recipe to have one for the freezer. Freeze enchiladas and sauce separately so enchiladas don’t get soggy. Any leftover meat could be used.

Spicy Vegan Dragon Noodle Salad Recipe, Isa Chandra Moskowitz

Posted on by

dragonnoodlesalad
Servings:4

8 ounces pad thai rice noodles
1 cup cucumbers, thinly sliced
1 cup radishes, thinly sliced
8 cups crisp salad greens
For the Peanut Dragon Dressing
1/2 cup smooth natural peanut butter
2 cloves garlic, peeled
1/3 cup water
3 tablespoons rice vinegar
2 tablespoons soy sauce or tamari
1 tablespoon agave nectar
1 tablespoon Sriracha
1 teaspoon toasted sesame oil
1/2 teaspoon salt, or as needed
To garnish
fresh cilantro
4 tablespoons toasted or black sesame seeds

For the Peanut Dragon Dressing:  Place all of the ingredients in a small blender or food processor and blend until very smooth.

Keep tightly sealed and refrigerated until ready to use. It will keep for up to 5 days
For the noodle salad:

Prepare the noodles according to package directions. It’s very important not to overcook them! Often the package says to boil water, then turn it off and let the noodles steep for about 8 minutes. Set a timer to be safe.

Once soft, immediately drain and run cold water over them until cool.
In a very large mixing bowl, toss noodles, radishes and cucumber with most of the dressing, setting aside a little bit for drizzling.

Place a bed of greens on each plate and top with noodles. Sprinkle with sesame seeds, top with a little cilantro, and serve.

Salmon en Croute, Laura Calder

Posted on by

cq5dam.web.266.200

1 salmon fillet (about 1 1/2 pounds)
1 pound asparagus, trimmed
Salt
1/4 cup creme fraiche
3 to 4 tablespoons chopped fresh dill
Zest of 1 lemon
Freshly ground pepper
1 pound puff pastry (2 sheets)
1 egg, lightly beaten

Skin and bone the salmon and set aside. Preheat the oven to 450 degrees

Cut the tips off the asparagus. Reserve the stems and the tips in boiling salted water until tender, 3 to 5 minutes. Drain well, in ice cold water, then drain again, leaving to sit so that all the water comes off. Puree the asparagus and stir in the creme fraiche, dill and lemon zest to blend. Season with salt and pepper and set aside. 

Lay 1 sheet of puff pastry on a damp baking sheet with the long edge facing you. Lay the salmon on the pastry, like a picture in its frame. Sprinkle with salt and pepper. Lay the raw stems of asparagus on top of the salmon, like pencils. Spread the asparagus puree over top. 

Brush the margins of the pastry with the egg wash. Lay the second sheet of pastry over the salmon and press the edges to seal, like a giant ravioli. Trim the edges, leaving a 1-inch/2.5 cm border. Press with the tines of a fork, then, with the dull edge of a knife, scallop the edges. Make 2 or 3 slits in the top to allow steam to escape. Brush all over with the egg wash and bake until puffed up and golden brown, about 20 minutes. 

Remove from the oven and let cool for 5 minutes before slicing. This dish is also good at room temperature.

Lettuce, Avocado, Salmon and Tomato Burgers with Sriracha Aioli, Rachel Ray

Posted on by

1 1/2 pounds salmon (or substitute fresh tuna), cut into chunks
1 medium egg yolk
1/4 cup finely chopped fresh herbs, a combination of chives, parsley and dill
1 large clove garlic, grated or finely chopped
Salt and pepper
2 tablespoons lemon juice, divided
3/4 cup homemade aioli* or store-bought mayo

3 tablespoons Sriracha hot sauce
avocado, sliced everything bagels, toasted
For topping:
Leaf lettuce
Thinly sliced red onion
Sliced ripe beefsteak tomato

Place fish in a food processor and pulse chop. Remove to a bowl and combine with egg yolk, herbs,garlic, salt, pepper and 1 tablespoon lemon juice Form 4 patties.

Heat a nonstick skillet over medium-high heat with a drizzle of canola oil. Add patties and cook fish 6 minutes for pink center, turning once or 8-10 minutes for patties that are cooked through/opaque.
Heat a nonstick skillet over medium-high heat with a drizzle of canola oil. Add patties and cook fish 6 minutes for pink center, turning once or 8-10 minutes for patties that are cooked through/opaque.
Combine mayo with Sriracha sauce. Dress the avocado with lemon juice.
Place burgers on bun or bagel bottoms, top with siracha oil.
* For homemade aioli, whisk 1 medium egg yolk with 1 tablespoon lemon juice and 1 teaspoon Dijon mustard. Stream in 2/3 cup grapeseed oil, season with salt to taste

Mario Batali’s Vietnamese Shrimp Cups

Posted on by

290x290
For the Shrimp:
2 pounds large Shrimp (peeled; deveined; tails off)
2 Limes (zest and juice)
1 tablespoon Vegetable Oil
1 tablespoon Sesame Oil
Kosher Salt

For the Shrimp Dressing:
1-inch piece Ginger (peeled; grated)
2 tablespoons Sambal
1 tablespoon Sesame Oil
2 tablespoons Sweet Soy Sauce
1 1/2 teaspoons Fish Sauce
2 Limes (juiced)
1/4 cup Thai Basil leaves (loosely packed; chopped)
1/4 cup Cilantro leaves(loosely packed; chopped)

For the Noodles:
1 package Vermicelli Noodles (cooked to package instructions)
2 Carrots (shredded or julienned) 5 Scallions (thinly sliced)
1 tablespoon Honey
1 tablespoon Soy Sauce
1 tablespoon Extra Virgin Olive Oil

For the Peanut Relish:
1/4 cup roasted salted Peanuts
2 Serrano Peppers (sliced)
1/4 cup Mint leaves (loosely packed)
1 teaspoon Kosher Salt

For the Shrimp: Preheat a grill or grillpan over medium-high heat. In a large bowl, whisk together the lime zest, lime juice, vegetable oil, sesame oil, and a generous pinch of salt. Add the shrimp and toss to coat. Grill the shrimp for 1 1/2 to 2 minutes per side, or until opaque.

For the Shrimp Dressing: In a large bowl, combine the ginger, sambal, sesame oil, sweet soy sauce, fish sauce, lime juice, thai basil, cilantro, and whisk together. Toss the cooked shrimp in the dressing.

For the Noodles: Whisk together the honey, soy sauce, and extra virgin olive oil. Toss the carrots, scallions, and noodles in the dressing. Season with salt.

For the Peanut Relish: Combine the peanuts, serrano peppers, mint, and salt in a mortar and pestle and crush into a coarse relish. Or combine in a food processor and pulse.

For Serving: Serve the dressed shrimp and dressed noodles with a platter of the butter lettuce leaves, mint, basil, and cilantro. Assemble as desired and garnish to taste.

Helpful Tips:
1. Be careful with the fermented fish sauce, too much ruins a dish!
2. Customize your lettuce cup with the garnishes of your choice.

Pasta with shitake with mushroom sauce sage sauce

Posted on by

IMG_2090

IMG_2088
pasta used green pasta from international store in winchester, cooks in 3 min.
1/4 cup (1/2 stick) butter
2 tbsp olive oil
1/4 cup chopped shallots
12 ounces fresh shiitake mushrooms, stemmed, caps thickly sliced
2 oz dry white wine
3/4 cup whipping cream or 2% milk
chopped fresh sage
pecorino or parmesan grated
save a bit of pasta water for the sauce

Cook pasta in pot of boiling salted water according to package directions; drain.
Melt butter in heavy large skillet over medium-high heat, add olive oil. Add shallots; sauté 2 minute. Add mushrooms; sauté until brown, about 7 minutes. Add wine and cream. Boil until sauce thickens and coats spoon, about 5 minutes. Stir in sage. Season with salt and pepper. Add pasta; toss until heated through and serve.

Spaghetti All’Amatriciana — Campagnolo Restaurant from Phyllis Keating

Posted on by

SAUCE
2 19oz cans San Marzano tomatoes ( I had 28oz tins)
1 medium carrot, coarsely chopped
1 green pepper, coarsely chopped
1 red pepper, coarsely chopped
1 small Spanish onion
4 cups water
1/2 cup olive oil
2 tbsp.kosher salt

PASTA
1tsp olive oil
5 oz guanciale, cut into lardons (I used pancetta)
2 garlic cloves, sliced
1 tsp. chili flakes
13/4 fresh spaghetti or linguine
1-2 tbsp olive oil
2 tbsp. flat-leaf parsley, chopped
1 3/4 cups pecorino, grated

Purée sauce ingredients in batches in a food processor until very smooth. Cook in a large saucepan over medium heat for about 30 mins until sauce thickens slightly and flavours infuse. The sauce should be thick enough to coat the back of a spoon, but not glommy. (I found I cooked it much longer than this). Dilute with more water if it gets too thick. I did not have to use more water.

Lightly coat a large frying pan with 1 tsp. oil. Set over medium high heat. Add guanciale lardons. Cook, stirring occasionally, for 2 – 3 minutes until guanciale begins to crisp. Add garlic and chili flakes. Reduce heat to medium-low. Cook, stirring occasionally, for 1 – 2 minutes until garlic begins to soften. Add to sauce. Simmer gently until ready to use. ( I simmered it longer here too.

Meanwhile boil pasta in a large pot of boiling salted water for 3 – 4 minutes until noodles are al dente. Drain.

Coat pasta pot with oil. Set over medium heat. Return pasta to pot. Sprinkle with parsley. Toss. Pour enough prepared sauce to thoroughly coat pasta. Serve garnished with Pecorino, more chopped parsley and a drizzle of olive oil, if you like. (I did not)

notes from Phyllis: I did buy a good quality pecorino to use…it was nice for a change. I always normally use parmigiana regiano!

I made it for dinner last night and it was delicious.  Sure different from the sauce I normally make with little spices added but the sauce was packed with flavour!  I simmered it for longer that what it said and added a few squeezes of my tomato paste in the tube other than those two slight changes I left it alone.give it a try if you long for a different sauce for a change!

Best Crab Cakes America’s Test Kitchen – Serves 4

Posted on by

1 lbs Lump crabmeat — picked over for shells
1 cup Milk
2 cups Panko bread crumbs
Salt and pepper
2 Celery ribs — chopped
2 cup Chopped onion
1 clove Garlic — peeled and smashed
1 tablespoon Butter
4 ounce Shrimp — peeled, deveined, and tails removed
1/4 cup Heavy cream
2 teaspoon Dijon mustard
1/2 teaspoon Hot pepper sauce
1 teaspoon Lemon juice
1/2 teaspoon Old Bay seasoning
4 tablespoonVegetable oil

1. Place ¾ cup panko in small zipper-lock bag and finely crush with rolling pin. Transfer crushed panko to 10-inch nonstick skillet and add remaining ¾ cup panko. Toast over medium-high heat, stirring constantly, until golden brown, about 5 minutes. Transfer panko to shallow dish and stir in ¼ teaspoon salt and pepper to taste. Wipe out skillet.

3. Pulse celery, onion, and garlic in food processor until finely chopped, 5 to 8 pulses, scraping down bowl as needed. Transfer vegetables to large bowl. Rinse processor bowl and blade and reserve. Melt butter in now-empty skillet over medium heat. Add chopped vegetables, 1/2 teaspoon salt, and 1/8 teaspoon pepper; cook, stirring frequently, until vegetables are softened and all moisture has evaporated, 4 to 6 minutes. Return vegetables to large bowl and let cool to room temperature. Rinse out pan and wipe clean.

5. Pulse shrimp in now-empty food processor until finely ground, 12 to 15 pulses, scraping down bowl as needed. Add cream and pulse to combine, 2 to 4 pulses, scraping down bowl as needed. Transfer shrimp puree to bowl with cooled vegetables. Add mustard, hot pepper sauce, lemon juice, and Old Bay seasoning; stir until well combined. Add crabmeat and fold gently with rubber spatula, being careful not to over mix and break up lumps of crabmeat. Divide mixture into 8 balls and firmly press into 1/2-inch-thick patties. Place cakes on rimmed baking sheet lined with parchment paper, cover tightly with plastic wrap, and refrigerate for 30 minutes.

6. Coat each cake in panko, firmly pressing to adhere crumbs to exterior. Heat 1 tablespoon oil in now-empty skillet over medium heat until shimmering. Place 4 cakes in skillet and cook without moving them until golden brown, 3 to 4 minutes. Using 2 spatulas, carefully flip cakes, add 1 tablespoon oil, reduce heat to medium-low, and continue to cook until second side is golden brown, 4 to 6 minutes. Transfer cakes to platter. Wipe out skillet and repeat with remaining 4 cakes and remaining 2 tablespoons oil. Serve immediately.

Crab Cake Clarity

Most recipes resort to flavor-dulling binders like mayonnaise and eggs. Instead, we employ a two-step approach that enhances the meat’s delicate flavor while providing just as much structure.

BIND WITH SHRIMP
A puree of shrimp and cream holds the cakes together without dulling the meat’s delicate flavor.

FIRM UP IN FRIDGE
Resting the cakes in the refrigerator for 30 minutes helps them set.

notes from Terry:
I made America’s test kitchen’s best crab cakes tonight, I like the way the crabmeat holds together with the shrimp mousse .
There are certain thing I did not do. I didn’t use garlic or Dijon Mustard. I cut back on the shrimp, just used a tad over 3 ounces of shrimp, 1 stalk of celery and 1/2 a medium onion. The veg i did a very fine dice and I used just a smidgin under the 1/4 cup cream called for. I did toast the Panko but I won’t bother with that again. A minor thing but why take the time when I don’t think it’s necessary.

They are right this is the best crabcake I think I’ve ever had. My husband also agrees. And live in Maryland and have for fifty plus years.

crab cakes the chew

Posted on by

Crab Cakes:
1 pound Jumbo Lump Crab Meat
2 large Eggs
2 tablespoons Worcestershire Sauce
1/4 cup Italian Bread Crumbs
3 tablespoons Mayonnaise
1 tablespoon Dijon Mustard
Old Bay Seasoning to taste
1 Lemon
2 tablespoons Olive Oil
less than 1 tablespoon Green Scallion (sliced thin)
1 stick Butter

Mango Salsa:
2 Mangos (peeled and diced)
1/2 small Purple Onion (diced)
Cilantro (chopped to taste)
Kosher Salt and Black Pepper
1 Lime
4 tablespoons Olive Oil

preheat oven to 375F.Mix salsa ingredients together and place in fridge to chill.

Place crab meat into bowl, and crack 2 eggs into same bowl. Season mixture with old bay, worcestershire sauce, green scallion, mayonnaise, mustard, bread crumbs, juice of 1/2 lemon and olive oil. Knead mixture in bowl, then taste mixture with your 24-karat gold spoon.

Melt butter into baking pan of your choice. Form 4 to 6 crab cakes and place into baking pan, and put in oven. After 10 minutes open oven, tilt pan to accumulate melted butter, and baste crab cakes with butter. Close oven, cook 10 more minutes, baste and repeat until top of cakes are golden brown. Approximate cooking time is 25 minutes, just enough time to listen to “Used To” a dozen times.

Spread salsa evenly and serve alongsidecakes.