Corned Beef Cabbage Salad

INGREDIENTS
2   cups chopped cabbage*
2   cups baby spinach, lightly chopped
2   cups ½ inch diced, cooked corned beef
½  cup sour cream
2   teaspoons horseradish sauce*
2   tablespoon low fat (2%) milk

METHOD

Combine in a large bowl the cabbage, spinach and corned beef. In a small bowl, stir together the sour cream, horseradish sauce and milk. Transfer the salad to serving dishes, add a dollop of dressing or pass separately, and serve.

*NOTES: The original recipe called for pre-packaged coleslaw mix instead of chopped cabbage.

If you do not care for horseradish, use Dijon style mustard instead.

Based on a recipe from Better Homes and Gardens magazine

Beef Sweet Potato Southwest

INGREDIENTS
1    medium sweet potato
½   pound ground beef
1    tablespoon olive oil
1    medium white onion, chopped (1 ½ cups)
2    cloves garlic, minced
1    jalapeno pepper, seeded, diced very small
2    tablespoons taco sauce
2    cups ¼ inch diced fresh tomatoes
2    cups thinly sliced cabbage
¼   cup jack or cheddar cheese, grated

METHOD

Peel the sweet potato and cut into ¼ inch dice. Steam for 5 to 6 minutes until very tender. Set aside. In a large skillet over medium-high heat, add the hamburger and stir to crumble into small pieces while it browns. Once browned, remove the hamburger to a bowl, set aside, and drain the fat from the skillet into the garbage.

Add the oil to the skillet and swirl to cover. Add the onion and cook for 4 to 5 minutes until tender. Add the garlic and jalapeno and continue to cook, stirring occasionally, until the jalapeno is tender, about 3 to 4 minutes. Add the hamburger, taco sauce, tomatoes and sweet potato to the skillet and stir to combine. Cook for 1 to 2 minutes.

Remove from the heat and stir in the cabbage. Place into a serving dish, sprinkle with the cheese and serve.

Chicken Tomatillo Tacos

INGREDIENTS
8     medium tomatillos, husked, washed
2     jalapeno pepper, stemmed, seeded
2     cloves garlic, chopped
2     tablespoons fresh, chopped cilantro
½    small onion, chopped (about ½  cup)
½    cup chicken broth
2     medium chicken breasts, skinless, boneless

4    medium corn tortillas (7-8 inches)
½   cup shredded jack or cheddar or casa fresca cheese
1    cup chopped fresh tomatoes
1    cup finely chopped lettuce or cabbage
1    cup taco sauce or tomato salsa
      sour cream or yogurt (optional)

METHOD

Boil the tomatillos in water to cover until just tender, about 6 to 8 minutes. Drain and cool for a few minutes, then place into a food processor or blender. Cut the seeded jalapeno into small pieces and add to the blender. Add the garlic, cilantro, onion and chicken broth to the blender and process to a coarse puree.

Place the puree into a medium sauce pan. Cut the chicken breasts into 1 inch pieces and add to the sauce pan. Place over high heat, bring to a boil, reduce the heat to a simmer, cover and cook for 10 to 12 minutes until the chicken is falling apart. Separate the chicken and the sauce, reserving both. Place the chicken on a clean surface and, using forks, shred the chicken.

Warm each tortilla on both sides in a dry skillet and place onto a clean surface. Spread with some of the tomatillo sauce. Add ¼ each of the chicken, cheese, tomatoes and lettuce to the tortilla, drizzle with the taco sauce, add a dollop of sour cream, fold in half and serve.

 If making tacos is too much bother, the ingredients also will make a good chicken salad. Layer the lettuce, tomatoes, chicken, cheese, sour cream and taco sauce.

Lime Rice with Fish

INGREDIENTS
2    tablespoons olive oil
1    cup finely chopped leeks or white onion
1    cup Arborio rice
½   cup dry white table wine
1    cup low sodium chicken broth
1    cup water
½   cup lime juice (about 2 limes)
¼   cup chopped fresh cilantro leaves
2    tablespoons butter
2    servings fish*

METHOD

In a large skillet over medium-high heat, add the olive oil. When warm, add the chopped leeks and cook for 4 to 5 minutes. Add the rice and stir-cook until the rice starts to sizzle – about 3 to 4 minutes. Pour in the wine and stir as it evaporates and is absorbed. Mix the broth and water and add ¼ cup to the skillet. Continue stirring and adding small amounts of broth/water for about 133 to 15 minutes intil the rice is almost al dente.

Add the lime juice and continue stirring until it is absorbed. Taste the rice again to see if it is tender and, if not, add another ¼ cup of the broth/water. When the rice reaches al dente, remove from the heat and stir in the cilantro and butter. Let it rest for 5 minutes before serving with your choice of smoked or broiled fish.

*NOTE: I purchased a smoked fish from a Russian deli for this rice combination, but this rice would be really good with any strong fish dish cooked in any manner.

Pork and Squash Stew

INGREDIENTS
4    tablespoons raspberry preserves
1    tablespoon Dijon style mustard
1    tablespoon balsamic vinegar
1    cup dry white table wine
1    teaspoon dried sage

3    tablespoons olive oil, divided
2    cups pork loin cubes, ¾ inch
½   cup celery, finely chopped
½   cup finely chopped onion or leek
4    cloves garlic, minced
2    cups butternut squash, cubed ½ inch

METHOD

In a small bowl, stir together the raspberry preserves, mustard, balsamic vinegar, white wine and sage. Set aside.

Add 2 tablespoons olive oil to a large sauce pan over medium-high heat. When heated, add the pork cubes and stir for 4 to 5 minutes until they are browned on all sides. Remove and set aside. Add the remaining olive oil and the celery and onions. Cook the vegetables for 3 to 4 minutes until tender and add the garlic. Cook for 1 minute.

Add the raspberry mixture, the pork cubes and the squash to the sauce pan. Mix well and bring to a boil. Reduce the heat to a simmer, cover and cook for 15 minutes or until the squash cubes are tender but not mushy. Serve immediately.

Chiles Rellano

INGREDIENTS

4    poblano or pasilla chiles
Filling
2    cups queso fresco or shredded Monterey Jack cheese
¼   cup sour cream
1    tablespoon dried oregano
Batter
3    eggs
1    tablespoon all-purpose flour

1/2  cup vegetable oil for frying
      all-purpose flour for dredging
1    recipe Simple Tomato Sauce with jalapenos added

METHOD

Remove the tops and seeds from the chilies and place them under the broiler. Char one side, turn them over and char the other side. Remove them to a paper bag and let them sweat for 10 to 15 minutes. Remove the outer charred skin and set aside.*

Place the cheese, sour cream and oregano into a medium bowl and mix well.

Separate the egg yolks from the whites. Beat and reserve the yolks. Put the egg whites in a medium bowl and beat with an electric beater or by hand until the whites fluff up. Add in the flour and the egg yolks and mix until completely incorporated.

Place ¼ cup of cheese mixture into each chile and secure the opening with toothpicks. Add the vegetable oil to a medium frying pan over medium heat. Place the flour into a shallow dish. Dredge each stuffed chile in flour and then dip into the batter, allowing excess batter to drip off. Fry then 2 at a time, flipping once with tongs, until golden brown on both sides. Remove from the oil to a serving platter. Pour the tomato sauce over the cooked rellenos and serve.

*NOTE: When charring the chiles, since they are triangular in shape, it might be easier to do them over the burner of the stove, holding them with tongs and turning them to cook all sides. They must be cooked in this process, also, since they will not spend much time in the hot oil later.

Based on two recipes from Food Network

Simple Tomato Sauce

INGREDIENTS
5    Roma or similar  tomatoes, peeled, seeded and chopped
½   cup chopped white onion
2    cloves garlic, peeled, minced
2    tablespoons olive oil

METHOD

Place the tomatoes into boiling water to cover and cook them for 2 minutes. Remove and place into a bowl of cold water. When cool, remove the skins, cut the tomatoes in half and remove the hard inner parts and seeds. Chop and put into a blender or food processor. Add the onions and garlic;  process to a puree. In a medium sauce pan over medium heat, add the olive oil.. Slowly pour in the tomato puree, stir and cook for 5 to 6 minutes until thickened. Remove from the heat and set aside.

To add a little Mexican or southwestern flavor, add 2 jalapeno or serrano peppers, seeded and chopped, to the blender or food processor with the tomatoes.

Pork Chops with Sweet Potato Salad

INGREDIENTS
2    pork chops, 1 inch thick
1    large sweet potato, about 1 ½ pounds
3    tablespoons red wine vinegar
3    cloves garlic, minced
3    tablespoons raspberry jam or preserves
3    teaspoons Dijon style mustard
½   cup olive oil plus 1 tablespoon olive oil
1    medium, red bell pepper, finely chopped
3    green onions, thinly sliced

METHOD

In a medium bowl, dissolve 2 tablespoons kosher salt in hot water and place the two pork scops into the salted wate4tr. Brine the chops overnight in the refrigerator, drain and pat dry.

Peel and cut the sweet potato into ½ inch cubes and steam for 8-10 minutes until soft. Remove from the heat and combine, when cool, with the chopped bell pepper and onions in a large bowl.

In a medium bowl, combine the vinegar, garlic, jam and mustard, whisking to combine. Slowly pour in the ½ cup of olive oil, whisking until smooth.

Preheat the broiler and place an oven-proof skillet over high heat. Brush both sides of the pork chops with the tablespoon of olive oil and sear them in the skillet, turning once. Remove from the heat and baste the chops with a small amount of the raspberry dressing on each side. Broil for 2-3 minutes per side, being cautious of the hot handle on the skillet. Remove from the heat and place on individual serving plates.

Pour the remaining dressing over the sweet potato, pepper and onion salad and mix thoroughly. Serve a portion of the salad with each pork chop.

Based on a recipe from Rachael Ray Magazine

Pasta with Squash Sauce

INGREDIENTS
2    cups peeled, cubed butternut squash*
6    ounces dry elbow pasta or equivalent
3    tablespoons butter
1    cup white onion, chopped
4    cloves gasrlic, minced
¼   cup sour cream or yogurt
¾    cup low at (2%) milk
¼    teaspoon ground nutmeg
½    teaspoon dried sage
¼    cup green onion tips, sliced thin
1    cup shredded fontina cheese or equivalent 

METHOD

Steam the squash cubes for 10 to 12 minutes until tender, empty into a bowl and set aside. Cook the pasta according to package directions and set aside. Cover to retain heat.

In a large sauce pan over medium heat melt the butter and add the onions. Cook for about 5 minutes until tender and add the garlic. Cook for 1 minute and add the sour cream, milk, nutmeg and sage. Continue cooking over medium heat until thickened, about 3 to 4 minutes. Remove from the heat and place into a food processor or blender. Add the cooked squash and process to a puree. If the sauce is too thick, add a little milk. If there is a bit of bitterness, add a teaspoon of granulated sugar and pulse.

Place the pasta on a serving dish and pour half of the sauce over it. Sprinkle half of the cheese over the sauce and add the green onion pieces. Serve immediately with the remaining sauce and cheese passed separately.

*NOTE: Substitute acorn or other squash or even pumpkin

Lemon Asparagus Risotto

INGREDIENTS
1    pound asparagus
2    tablespoons olive oil
1    medium white onion, chopped
3    cloves garlic, minced
1    cup Arborio rice
1    cup dry white table wine
2    cups low sodium chicken broth
1    grated peel from one lemon
1    juice from one lemon
2    tablespoons butter
½    cup freshly grated Parmigiano Reggiano or similar cheese

METHOD

Break the hard stems off of the asparagus and chop the asparagus into ½ inch, diagonally cut pieces. Steam the asparagus for 5 minutes and remove from the heat. Set aside.

In a large skillet over medium-high heat, add the olive oil and swirl to cover. Add the onions and cook, stirring occasionally, for 3 to 4 minutes until they begin to turn translucent. Add the garlic and cook for 1 minute. Add the rice and stir to combine. Continue to stir the rice for 3 to 4 minutes and add the white wine.

When the wine is completely absorbed, lower the heat to medium and add ¼ cup of the broth. Stirring constantly, cook the rice until the broth is completely absorbed. Continue adding small amounts of the broth and stirring until combined for 10 minutes and add the lemon peel and juice. Continue stirring and adding broth for 5 minutes and add the asparagus. At about 20 minutes, check the rice to see if it is al dente. If not, continue to cook for a few more minutes and check again. if so, remove from the heat, stir in the butter and cheese and serve.

Based on a microwave recipe from Cooking Light  magazine