Okra, Corn, Pepper and Tomato

If you don’t like okra, this will not make you like it any better. But if you do like okra just it a little bit, this dish will make you appreciate it a little more.

INGREDIENTS
2   tablespoons olive oil
1   cup chopped white onion
1   cup okra, sliced into 1 inch pieces
1   cup green bell pepper, cleaned, cut to ½ inch
3   cloves garlic, minced
¼  cup water 
1   teaspoon ground cumin
½  teaspoon salt 
1   cup corn kernels, fresh or frozen
1   cup tomatoes, diced to ½ inch

METHOD

In a medium to large skillet, heat the olive oil over medium-high heat and add the onions. Cook the onions for 4 to 5 minutes and add the okra and bell peppers. Cook these for 4 to 5 minutes and add the garlic. Cook the garlic for 1 minute and add the water, cumin and salt.

Stir to combine, cover and cook for 5 minutes. Uncover and add the corn and tomatoes. Continue to simmer for 3 to 4 minutes until the tomatoes soften and the liquid is absorbed.Serve immediately.

Options: Add 1 teaspoon sweet or smoked paprika with the cumin. Add 1 tablespoon unsalted butter at the finish.

Based on a recipe from Food and Wine magazine

Salt Cod and Garbanzo Beans

INGREDIENTS
2    tablespoons olive oil
1    medium white onion, chopped
3    cloves garlic, minced
1    teaspoon dried marjoram
½    cup dry Sherry wine plus 2 tablespoons
1   cup low sodium chicken broth
1    can (15 ounces) garbanzo beans, rinsed, drained
2    large fillets salt cod, soaked and prepared (1 to 1 ½ pounds)*
2    tablespoons butter
2    tablespoons all=purpose flour
     paprika
     chopped parsley

METHOD

In a medium skillet over medium heat, add the olive oil and the onions. Cook for 4 to 5 minutes until they become translucent and add the garlic. Cook for 1 minute and add the marjoram, ½ cup of sherry and the broth. After stirring to combine, add the garbanzo beans, cover and cook for 8 to 10 minutes.

Uncover, add the fish on top of the beans and cook, covered, for 10 more minutes, carefully turning the pieces of fish at 5 minutes. Carefully remove the fish to a plate, remove the beans to a bowl and whisk the butter, flour and 2 tablespoons sherry into the skillet. Cook for 4 to 5 minutes to thicken the sauce.

To serve, add a spoonful of beans to each individual dish, add some sauce, cut the large fillets in half and add a half to each plate, placing the fish on top of the beans. Add a bit of sauce over the fish, garnish with the parsley and paprika.

*NOTE: If you don’t have soaked, drained salt cod, use fresh cod, halibut, flounder, swordfish or other sturdy fish instead

Zucchini in Tomato Sauce

It is the time of plenty. If fact, it is also the time of too darn much in some cases. Too many zucchini (yours, friends or the neighbors), too many tomatoes (same sources), some getting too soft for salads. What to do?

INGREDIENTS

3-4  medium ripe tomatoes, diced
3-4  zucchini, ends trimmed, sliced
1-2  teaspoons dried oregano
½    cup chopped onion, shallots or leeks
2-3  cloves garlic, minced  
1     pinch salt

METHOD

Place all ingredients in a sauce pan and stir to combine. Place over medium heat and cook for 8 to 10 minutes at a simmer, stirring occasionally. Remove to a serving dish or individual serving dishes, sprinkle with Parmesan cheese and enjoy.

Chicken in Rosemary Sauce

INGREDIENTS
2    tablespoons olive oil
1    cup chopped shallots or leeks
3    cloves garlic, minced
1    tablespoon chopped fresh rosemary
        or 2 teaspoon ground dried rosemary
½   cup rich dry red table wine
1    cup low sodium chicken broth
½   cup sour cream or low fat yogurt
1    pound skinless chicken thighs (can be boneless) or chicken tenders
2    tablespoons all-purpose flour
2    tablespoons chopped flat leaf parsley

METHOD

In a large skillet, heat the olive oil over medium-high heat. Add the shallots and cook for 3 to 4 minutes until just tender. Add the garlic and cook for 1 minute. Combine and mix in the rosemary, wine, broth and sour cream. Bring to a boil, reduce the heat to a simmer and add the chicken. Partially cover and cook for 10 minutes, turning the chicken over at 5 minutes.

Remove the chicken from the pan and gradually sprinkle the flour into the pan, stirring the whole time. Cook the sauce for 4 to 5 minutes until it thickens. Return the chicken to the pan to re-heat. Serve the chicken covered with the sauce and pass the remaining sauce. Sprinkle each serving with the chopped parsley.

Inspired by a recipe from CookingWell.com

Southwest Zucchini Tomato Soup

While you may not taste the zucchini in this wonderful soup, that could be a good point for those tired of eating zucchini this and zucchini that. Just don’t tell them it is made with zucchini.
 
INGREDIENTS
1   tablespoon olive oil
1   medium white onion, chopped
3   cloves garlic, minced
½  teaspoon each dried oregano, basil, thyme
2   cups low sodium chicken broth
2   cups diced zucchini
1   can (15 ounces) diced tomatoes or two cups chopped fresh
2   ancho or anaheim chilies, chopped
¼  teaspoon red pepper flakes (optional) or more to taste
1   tablespoon dried cilantro
½  cup sour cream
½   cup shredded Mexican cheese

METHOD

Heat the olive oil in a large sauce pan over medium, heat and add the chopped onion. Cook the onion for 4 to 5 minutes until it becomes transparent and add the garlic. Cook this for 1 minute and add the spices, broth, zucchini, tomatoes, chilies, red pepper flakes and dried cilantro.

Bring to a boil, lower the heat to a simmer, cover and cook for 10 to 12 minutes or until the vegetables are soft. Working in batches if necessary, add to a food processor or blender and process to a rough puree. Mix in the sour cream and place in 6 to 8 individual soup dishes. Sprinkle with a bit of the shredded cheese and serve.

Formal Chili (Black and White)

INGREDIENTS
1   tablespoon olive oil
1   medium white onion, diced
½   pound ground turkey or chicken
4   cloves garlic, minced
1   tablespoon ground cumin
1   teaspoon ground coriander
1   tablespoon chili powder
1   bit cayenne pepper, or more (optional)
2   tomatillos, husked, washed, diced
3   medium poblano chilies, seeded, ribs removed, diced
1   serrano chilie, seeded, diced
1   jalapeno chilie, seeded, diced
2   cups low sodium chicken broth
1   can (15 ounces) cannellini beans, rinsed, drained
1   can (15 ounces) black beans, rinsed, drained

METHOD

In a large sauce pan over medium-high heat, add the olive oil and the onions. Sauté until the onions are tender, about 5 minutes, and add the ground turkey. Stir the turkey constantly while it is browning to break up any lumps. Add the minced garlic, cumin, coriander, chili powder and optional cayenne. Stir and cook the spices until fragrant, about 30 seconds.

Add the tomatillos, poblano, serrano and jalapeno chilies, broth and both beans. Bring to a boil, cover, lower the heat to a simmer, and cook for 20 minutes to blend all the flavors and cook the chilies. Serve immediately with tortilla chips, guacamole and beer..

Baked Zucchini

 







INGREDIENTS
1   large seedless zucchini 
      or
    4   medium zucchini
    1   tablespoon olive oil
    ½  cup bread crumbs
    1   teaspoon garlic powder
    1   teaspoon ground cumin
    1   cup low fat milk
    1   egg
         grated Parmesan  cheese

METHOD

Preheat the oven to 325 degrees. Cut the stem end off the zucchini and slice into ½ inch slices (you may only want to do 6 or 8 slices of the seedless zucchini). Brush the olive oil over a wire rack that will fit into a baking tray.

Mix the bread crumbs with the garlic powder and cumin in a flat dish. Beat the egg and milk together and place into a flat bowl. Dip each slice of zucchini into the egg-milk mixture, allowing excess to drip off. Place into the bread crumbs and turn over to thoroughly coat both sides. Over a flat plate, sprinkle with Parmesan cheese and place onto the wire rack.

When all pieces are coated, place into the preheated oven and cook for 30 to 35 minutes until they are golden brown. Allow then to cool slightly before serving.

Adapted from a recipe at Food.com

Creamy Zucchini Soup

INGREDIENTS
1    tablespoon olive oil
1    medium white onion, chopped (about 1 cup)
3    cloves garlic, minced
4    medium zucchini, diced ½ inch (about 2 cups)*
1    small Yukon Gold or white potato, peeled, diced ½ inch (about 1 cup)
2    cups low sodium vegetable or chicken broth
½   teaspoon each dried rosemary, dill
½   teaspoon each ground cumin, cardamom
¼   teaspoon white pepper
1    pinch cayenne pepper (optional)

METHOD

Heat the olive oil over medium heat in a large sauce pan and add the onions. Cook the onions for 4 to 5 minutes until they become transparent and add the garlic. Cook for 1 minute, stirring, and add the zucchini, potato, broth, spices and white and cayenne pepper. Bring t5o a boil, cover and cook for 10 to 12 minutes until all the vegetables are soft.

Working in batches if necessary, remove to a food processor or blender and process to a smooth puree. Transfer to soup bowls, garnish with a single zucchini slice (or 3) and serve.

*NOTE: If using small diameter zucchini (about 1 inch thick) save a few slices for garnish.If using the large, seedless zucchini, slice off a few pieces and dice small.

 

Chicken Manhattan

INGREDIENTS
2    tablespoons olive oil
1    pound skinless, boneless chicken breast, cut to 2 inches
1    cup low sodium chicken broth
½   cup sweet vermouth
¼   teaspoon Angostura bitters
½   teaspoon orange extract or Curacao
½   cup bourbon whiskey
1    teaspoon all-purpose flour

METHOD

In a medium sauce pan over medium heat, add the olive oil and, when warm, add the chicken. Stir the chicken pieces until they are browned on all sides and add the broth, vermouth, bitters and orange extract. Reduce the heat to a simmer, cover and cook for 10 minutes to thoroughly cook the chicken.

Remove the cover and pour in the bourbon whiskey, stirring. If working over an open flame, be very careful as the pan could flame, also. Cook for 2 minutes, remove the chicken and whisk in slowly the teaspoon of flour. Cook the sauce, stirring, for 3 to 4 minutes until it thickens. Add the chicken back to the pan, stir to coat and serve immediately. If you have them, serve with Maraschino cherries.

From a recipe in CookingLight.com

Kale Braised in Salsa

INGREDIENTS
1    large bunch (organic) kale
1    tablespoon olive oil
1    cup tomatillo salsa*
½   cup water
¼   cup crumbled Mexican styles cheese or similar

METHOD

Remove the tough stems and veins from the kale and coarsely chop it (about 14-16 cups.) In a large, heavy skillet, heat the olive oil over medium-high heat and add the kale. Toss constantly until it becomes bright green. Add the salsa and the water, reduce the heat to maintain a simmer and cook, stirring occasionally, until the kale is tender, about 12 to 15 minutes. Serve immediately, sprinkled with the crumbled cheese.

NOTE: See the recipe for tomatillo salsa in this blog or purchase XXX Garlic Survival Tomatillo Salsa at the winery.

Based on a recipe in Eating Well magazine