:Potato Asparagus Hash

INGREDIENTS

1    pound Yukon potatoes, diced ½ inch (3 cups)

1    bunch asparagus  trimmed, diced ½ inch (2 cups+)

2    tablespoons butter

1    white onion, chopped

1    cup leeks, sliced and chopped

1    cup chopped celery, leaves and all  

4    cloves garlic, peeled, thinly sliced

1    tablespoon dried sage

1    cup roasted red peppers, rinsed, diced to ½ inch

METHOD

Bring 2 cups of water to a boil in a medium sauce pan and add the potatoes. Bring back to a boil, reduce to a simmer and cook until tender, about 5 to 6 minutes. Drain and remove to a large bowl. In a steamer, add ½ inch of water and bring to a boil. Add the asparagus to the steamer and steam for 5 minutes or until tender. Transfer to the bowl with the potatoes, reserving ¼ cup of the steaming liquid.

Meanwhile, in a large skillet over medium heat, melt the butter and add the onions, leeks and celery. Cook for 5 to 6 minutes or until tender and add the garlic. Cook the vegetables, stirring occasionally, for 2 minutes. Add the reserved steaming liquid, the sage and roasted red peppers. Add the cooked potatoes and asparagus, stir to mix and simmer until well heated throughout. Transfer to the large bowl and serve immediately.

Adapted from a recipe in Eating Well  magazine

Carrot Brown Rice Soup

INGREDIENTS

2    tablespoons butter

1    cup onion or leek, chopped

2    cups carrots, minced in a food processor

2    cups chicken broth or white table wine

½   teaspoon ground ginger

½   cup pre-cooked brown rice

1    cup reduced fat (2%) milk

METHOD

Place a large skillet over medium-high heat and melt the butter. Add the onions and cook for 2 to 3 minutes and add the carrots. Cook for 3 to 4 minutes and add the broth, ginger and brown rice. Bring to a boil, reduce heat to a simmer, cover and cook for 12 minutes or until rice and carrots are very soft and tender.

Remove from the heat and allow the soup to cool slightly. Add the milk, transfer to a food processor or blender and process to a smooth puree. Return to a clean sauce pan (if lumps bother you, run through a strainer to the clean pan) and reheat before serving.

Based on a recipe from Better Homes and Gardens  magazine

Ham Hock Bean Stew

INGREDIENTS

2    ham hocks

5    cups water

2    tablespoons olive oil

1    medium white onion, chopped

2    cups  celery, leaves and all, chopped

2    cups carrots, peeled, sliced ½ inch

2    cups red potato, diced ½ inch

1    tablespoon dried thyme

½    tablespoon salt

2    cans (15 ounces) butter beans or cannellini beans or garbanzo beans

METHOD

In a medium to large sauce pan, bring the ham hocks and the 5 cups of water to a boil, lower the heat to a simmer, and cook for 1 hour, making sure the level of liqjuid never gets too low (add a little water if necessary.) Remove the ham hocks and store for later use. Allow the broth to cool slibghtky and remove the fat on top, retaining 3 to 4 cups of broth, reserving 3 to 4 cups of the broth.

In a large skillet over medium-high heat, add and warm the olive oil. When warm, add the onions, celery and carrots. Cook the vegetables, stirring occasionally, for 4 to 5 minutes until the onions are translucent. Add the potatoes, reserved broth, thyme, salt and beans.

Cook the stew for about 8 to 10 minutes until the carrots and potatoes are tender. Remove from the heat and serve immediately.

Inspired by a recipe from Food and Wine  magazine

Stuffed Poblano Peppers

INGREDIENTS

4     large Poblano peppers

2     tablespoons olive oil

2     cups chopped onion

4     ounces ground beef or turkey

1     can (4 ounces) green chilies, drained, chopped

1     cup precooked brown rice mix

3     ounces queso fresco or grated Jack cheese

¼    cup lime juice

1    can (15 ounces) diced tomatoes with sauce

¼   cup panko breadcrumbs, toasted 

2    tablespoons butter, melted 

      

METHOD

Preheat the broiler. Cut the peppers in half length-wise and remove the seeds. Place the peppers on a foil-lined baking sheet, cut side up, and broil for about 6 minutes or until softened. Set aside. Preheat the oven to 325 F.

In a large skillet over medium-high heat, add the olive oil. When heated, add the onions and cook for 4 to 5 minutes or until translucent. Add the ground meat and smash it to separate into fine clumps. Cook the mixture, stirring, until thoroughly browned. Add the chopped chilies and cook for 2 minutes.

Remove from the heat and stir in the rice, lime juice, queso fresco, and diced tomatoes, mixing well. Spoon the beef mixture into the Poblano peppers, leaving a bit of room at the top.

In a separate bowl, whisk together the bread crumbs and melted butter. Evenly divide this on top of the Poblano peppers, Bake in the middle of the oven for 8 to 10 minutes or until the bread crumbs turn golden brown. Remove and serve immediately.

Based on a recipe from Food and Wine  magazine


Had some stuffing left over, had a couple of red bell peppers, so why not?  Baked for about 25 minutes at 325, probably over cooked them a bit, but even the blackened skin was good. Nice smoky flavoe.

Spiced Tomato Garbanzos

INGREDIENTS

2    tablespoons olive oil

2    teaspoons ground cumin

2    teaspoons ground coriander

½   teaspoon ground ginger

1    teaspoon ground cinnamon

1    pinch red pepper flakes

1    can (15 onces) diced tomatoes

1    can (15 ounces) garbanzo beans

2    tablespoons dried parsley flakes

METHOD

Heat the oil in a large skillet over medium heat and add the cumin, coriander, ginger, cinnamon and pepper flakes. Cook the spices for up to 2 minutes or until fragrant and slightly darker. Add  the tomatoes, garbanzo beans and parsley. Cook, stirring occasionally,  until slightly thickened, about 20 minutes. Remove from the heat and serve warm or at room temperature.

If you should have leftovers in the morning, re-heat in a small bowl and top with a poached egg.

Based on a recipe from Gourmet   magazine

Celery Soup

INGREDIENTS

2   tablespoons butter

2   cups chopped celery, leaves included

1   small onion, chopped (about 1 cup+)

1   medium Yukon Gold or white potato, diced (about 1 cup)

2   cups celery, vegetable or chicken broth

     sour cream for garnish

METHOD

In a large sauce pan, melt the butter over medium heat and add the celery and onion. Cook the vegetables until they are just tender, about 4 to 5 minutes. Add the potato and broth, bring to a boil.  Reduce the heat to a simmer, cover, and cook for 10 to 12 minutes or until he potatoes are very soft.

Working in batches if necessary, pour into a food processor or blender and process to a puree. Return through a sieve to a clean sauce pan and season with a little salt if necessary. To serve, pour into individual soup bowls and add a dollop of sour cream to each. Serve immediately for up to four people.

Pork Peppers and Apples

INGREDIENTS

2    tablespoons olive oil

1    cup rough chopped celery

1    cup rough chopped onion

1    red bell pepper, seeded, diced ½ inch

½   pound pork, cut to ½ inch cubes

¼    cup sweet Vermouth

1    Granny Smith apple, cored, sliced thinly

2    teaspoons garlic powder

2    teaspoons ground thyme

½   teaspoon cornstarch

METHOD

Place a large skillet over medium-high heat and add the olive oil. When heated, add the onions, celery and bell pepper. Cook the vegetables, stirring occasionally, for 4 to 5 minutes until they begin to soften. Transfer to a bowl and add the pork to the skillet. Brown the pork cubes, turning often, for 4 to 5 minutes until well browned.

Add the Vermouth and deglaze the skillet, scraping up any brown bits. Add the vegetables to the skillet and stir and cook for 1 to 2 minutes. Add the apples, garlic powder and thyme, mix well and cook for 4 to 5 minutes until the apples are softened. Remove from the heat and serve.

My own recipe.

Quick Red Beans and Rice

INGREDIENTS

2    tablespoons olive oil

1    medium white onion, chopped

1    can (8 ounces) tomato sauce

½   cup dry red table wine

2    teaspoons garlic powder

½   tablespoon hot sauce

1    teaspoon dried oregano

1    teaspoon dried thyme

1    teaspoon dried basil

1    can (15 ounces) red kidney beans, drained, rinsed

2    cups cooked rice

METHOD

Place the oil into a large sauce pan over medium-high heat and add the onions. Cook the onions, stirring occasionally, for 3 to 4 minutes and add the tomato sauce and red wine.  Allow this to cook for 2 to 3 minutes and add the garlic powder, hot sauce and all three spices. Stir well, cover and simmer for 5 to 6 minutes. Add the beans, recover, and cook for 5 minutes or until the  beans have softened. Serve over the rice in  individual bowls.

Based on a recipe from All Recipes  magazine

Tomato Anchovy Sauce

OH NO!  Anchovies are FISHY. They are awful! Just go on thinking like this and leaving them for me in beautiful sauces and recipes like this. Go ahead. Leave them alone. And thank you.

INGREDIENTS

2    tablespoons olive oil

4    cloves garlic, minced

1    can (2 ounces) anchovies

¼   cup pine nuts, pecans, walnuts; chopped

¼   cup raisins

1    can (8 ounces) tomato sauce

½   cup dry red wine

METHOD

Add the olive oil to a medium sauce pan over medium heat. When warmed, add the garlic and cook for 2 to 3 minutes until just beginning to change color. Add the anchovies and stir until the anchovies break up and melt, about 2 to 3 minutes. Add the nuts, raisins, tomato sauce and wine, stirring well.

Leave it to simmer, covered,  for about 3 to 4 minutes as it thickens. If it gets too thick, add a little water or red wine. Remove from the heat and allow it to cool for 4 to 5 minutes and transfer to a food processor or blender. Carefully process to a thick puree and prepare to serve.

Good over almost any pasta or over polenta, as pictured, or anywhere else you need a thick tomato sauce.

Based on a recipe from Epicurious  magazine

Quick Shepherdf's Pie

INGREDIENTS

1    pound Yukon Gold potatoes or equivalent

¼   cup low fat (2%) milk

2    tablespoon butter

½   teaspoon salt

2    tablespoons olive oil

1    medium onion, chopped

1    pound ground turkey

2    cups chopped carrots

1    cup thinly sliced celery

1    tablespoon all-purpose flour

1    cup chicken broth

2    teaspoons dried oregano

1    cup corn kernels

1    large tomato, diced to ½ inch

2    cups greens, chopped (Chard, Spinach, Kale)   

METHOD

Peel and cut the potatoes into ½ inch pieces. Place them into a sauce pan of water to cover and bring to a boil. Cook them for about 7 to 8 minutes until softened, drain and return to the sauce pan. Add the milk, butter and salt. Mash the potatoes and then whip them with a whisk until smooth. Set aside.

In a large skillet over medium-high heat, add the olive oil and, when warmed, add the onions. Cook for about 3 to 4 minutes and add the ground turkey. Mash the turkey as it browns to separate it into small chunks, about 3 to 4 minutes.

Add the carrots and celery and cook for 5 to 6 minutes to soften. Add the flour and mix well into the turkey and vegetables. Slowly add the broth, stirring the entire time. Add the oregano, corn, tomatoes and greens. Continue to cook until thickened, about 2 to 3 minutes.

Remove from the heat and dish into individual dishes, topping with a large spoonful of mashed potatoes, and serve immediately.

Modified from a recipe in Cooking Light magazine