Bean, Corn and Squash Stew

A version of the traditional Chilean stew porotos granados

INGREDIENTS

2    cups water

¾   pounds butternut squash, cut into 1 inch cubes

2    cups corn kernels, fresh or frozen

1    can (15 ounces) kidney beans, drained

1    tablespoon ground cumin

1    tablespoon dried oregano

1    tablespoon smoked paprika

2    tablespoons olive oil

1    medium white onion, coarsely chopped (1-1½ cups)

½   red bell pepper, coarsely chopped (1 cup)

½   green bell pepper, coarsely chopped (1 cup)

METHOD

In a large pan, bring the water to a boil and add the squash, corn and beans. Cover and cook at a simmer until the squash is just tender, about 10 to 12 minutes. Transfer 1 cup of the squash mixture with some of the liquid to a food processor or blender and process to a puree. Return to the pan, add the cumin, oregano and paprika and keep warm.

In a medium skillet over medium-high heat, add the olive oil and the chopped onions and peppers. Cook until the vegetables are softened, about 8 minutes. Add to the stew in the pan, mix well and ladle the stew into serving bowls.

  

Adapted from a recipe in Food and Wine  magazine

Rio Grande Pot Roast

INGREDIENTS

1 ½ - 2    pounds boneless  beef roast or London broil

½   cup thick and chunky salsa

1    cup beer

1    can (15 ounces) diced tomatoes

1    tablespoon dried cilantro

2    medium potatoes

2    stalks celery, sliced to ½ inch

½   red or white onion, coarsely chopped

1    green bell pepper, seeded, cut to 1 inch squares

METHOD

Preheat the oven to 350 F. Brown the beef roast in a non-stick frying pan. Mix the salsa, beer, tomatoes and cilantro in a large bowl. Choose a baking dish that has little spare room for the roast and vegetables and pour 1 cup of the sauce into the baking dish. Add the beef and pour the remainder of the sauce over the roast.

Cut the potatoes in half length-wise and then cut each half into three long pieces. Add these to the baking dish on top or next to the roast. Add the celery pieces, onion and bell peppers to the baking dish, cover and roast for 45 to 60 minutes, or until the vegetables are soft and the internal temperature reaches at least165 degrees F.

Remove from the oven and carve the roast into serving slices. Serve along with the vegetables and with the sauce on the side.

Adapted from a slow cooker recipe in Woman’s Day magazine

Tuna, Pepper and Pine Nuts

A tapa from the Mediterranean coast of Spain

INGREDIENTS

3    tablespoons pine nuts

3    tablespoons olive oil

1    medium white onion, diced to ½ inch

1    large tomato, coarsely chopped

1    cup roasted red bell pepper, cut to ½  inch

1    can (8 ounces) chunk style tuna, packed in oil*

METHOD

In a large skillet over medium heat, add the pine nuts and toast them until golden brown, shaking the pan, for about 2 minutes. Transfer to a plate.

Add the olive oil to the pan and cook the chopped onions, stirring occasionally, for 4 to 5 minutes until just tender. Add the tomato and red pepper and cook, stirring occasionally, until the tomato is softened, about 3 minutes. Transfer to a large serving bowl and allow it to cool.

When cooled to room temperature, add chunks of the tuna and the pine nuts to the bowl and stir gently to combine. Season to taste and serve. Best served with a glass of Rose’ wine.

*NOTE: Two 5 ounce cans will work as well

Adapted from a recipe in Food and Wine  magazine

Greek Steak Salad

INGREDIENTS

2    pounds beef steak, boneless

2    tablespoons olive oil

4    cloves garlic, minced

¼   cup lemon juice

¼   cup dry red table wine

1    cup red onion, chopped

1    can (15 ounces) chickpeas, drained, rinsed

1½   cups cherry tomatoes, halved

1    cup English cucumber, halved lengthwise, sliced* to ¼ inch slices

1    cup green bell pepper, seeded, cut to ½ inch pieces

½   cup pitted green olives, sliced

1    cup pitted Kalamata olives, halved

4    cups chopped lettuce*

1    cup crumbled feta cheese (4+ ounces)

¼   cup chopped fresh parsley

METHOD

Place the steak in a sealable plastic bag. Place the olive oil and garlic into a mini food processor and process to a smooth liquid. Pour this into a medium bowl and whisk in the lemon juice and red wine.. Reserve ½ cup for later use and pour the rest into the plastic bag with the steak.  Massage the two to be sure the steak is completely covered, seal the bag and refrigerate for 2 hours.

Preheat the oven to 450 F and position racks in the center and 4 inches from the broiler. Cover a baking sheet with foil and spray with cooking spray or cover with olive oil. In a large bowl, mix the onion, chickpeas, tomatoes, cucumber, bell pepper and olives with the reserved marinade and spread them evenly on the baking sheet. Roast them in the center of the oven for 10 to 12 minutes or until the vegetables begin to pucker. Remove from the oven and allow them to cool

Change the oven to BROIL. Remove the steak from the marinade and allow it to drip off. Set the steak on to a broiling pan and place under the broiler. Broil for 5 to 6 minutes per side, flipping it once. Interior temperature should read at least 125 F for rare.

Remove from the oven and slice across the grain into ½ inch wide slices. Serve by spooning the vegetables over the lettuce and placing strips of the beef on top of the vegetables, sprinkled with feta cheese and chopped parsley.

*NOTES: Peel thin strips off of the cucumber rind to make striped looking pieces for a more interesting salad. This recipe originally called for chopped romaine, but until it is safe, use other types of lettuce or spinach

Adapted from a recipe in All Recipes magazine

Pork Dijon w/ Apples and Cabbage

INGREDIENTS

½   head red cabbage cored, cut into ½ inch wedges

2    large apples (1 pound) sliced into thin wedges

5    tablespoons olive oil, divided

2    pork tenderloins, 1 pound each*

1    teaspoon dried thyme

1    tablespoon coarse grain Dijon mustard

2    tablespoons white wine vinegar

2    teaspoons honey

METHOD

Preheat oven to 325 F. Arrange a rack in the center of the oven and one for the broiler. Coat a sheet pan with cooking spray or olive oil. Toss the cabbage and apples with 2 tablespoons of the olive oil in a bowl and lay out on the prepared sheet pan in an even layer.

Coat the pork with 1 tablespoon of olive oil and dust with the thyme. Place over the vegetables on the sheet pan. Place the sheet pan in the center of the oven and roast for 30 minutes.

Remove the pan from the oven and turn the oven to broil. Remove the pork from the sheet pan to a plate. When the broiler is hot, return the pan to the higher rack under the broiler and broil about 3 to 4 minutes. Remove from the oven and remove the vegetables to a bowl. Place the pork on the sheet pan and broil for about 5 minutes until a golden brown color is obtained. Remove from the oven and place the pork on a cutting board. Slice into ½ inch slices.

Whisk together 2 tablespoons of olive oil, the mustard, vinegar and honey. Spread the vegetables on a serving dish and place the sliced pork on top of the vegetables. Drizzle the mustard mixture over the pork and vegetables. Serve immediately

*NOTE: I did not have tenderloins in the house but I did have a pork tri-tip roast, I cut that in half lengthwise and used it as the two tenderloins. Not quite as tender, but equally delicious.

Adapted from a recipe in  All Recipes  magazine

Brussel Sproats and Bacon, Baked

INGREDIENTS

2    tablespoons olive oil

1    large white onion, chopped

5    strips bacon

1 ½   pounds large sized Brussel sprouts

1    tablespoon dried sage

METHOD

Preheat the oven to 400 F. Heat the olive oil in a large skillet over medium heat and add the onions. Cook the onions until they are tender and translucent, 8 to 10 minutes. Remove to a medium bowl.

Cook the bacon until crisp, turning occasionally.  Remove to drain and cool on paper towels, then chop into small bits and add to the onions in the medium bowl. Remove the skillet from the heat.

Slice the Brussel sprouts lengthwise into ¼ inch slices and toss in the skillet with the bacon fat and olive oil. Place into a oven-proof baking dish in a single layer and sprinkle with the sage. Place into the center of the oven and bake for 12 to 15 minutes until softened and just slightly browned. Remove from the oven, toss with the bacon and onions and serve.

Adapted from a recipe in Eating Well  magazine

Chicken and Mushrooms

INGREDIENTS

2    tablespoons butter

4    cups sliced Crimini mushrooms (6-8 ounces)

¼   cup Madeira wine, full rich

2    tablespoons olive oil

1    cup chopped white onion

1    cup finely chopped celery

2    chicken breast halves, skinless, boneless

2    teaspoons garlic powder

1    teaspoon yellow mustard seeds

½   cup chicken broth

1    tablespoon dried marjoram

½    cup sour cream

METHOD

Cut the chicken breasts into bite-sized pieces. In a medium to large skillet, melt the butter over medium heat and add the mushrooms. Cook the mushrooms, stirring, until they begin to give up their liquid, about 4 to 5 minutes. Remove to a large bowl and set aside. Pour the Madeira wine over the mushrooms.

Add the olive oil to the same skillet and warm over medium heat. Add the onions and celery and, stirring, cook them until they are tender, about 4 to 5 minutes. Add them to the mushrooms in the large bowl. Add the chicken pieces to the skillet and, stirring, brown them on all sides, about 4 to 5 minutes.

Add the mushrooms and vegetables to the chicken in the skillet and stir to combine. Add the garlic powder, mustard seeds, broth and marjoram, mixing them in. Bring to a bnoil, reduce heat to a simmer, cover and cook for 12 minutes. Remove from the heat and stir in the sour cream. Serve immediately over rice or pasta or by itself.

Dried Fruit Soup

INGREDIENTS

¼    cup dried apricots

¼    cup dried pears

¼    cup dried mango

¼    cup dried papaya

¼    cup dried pineapple

1     bottle (375 ml) Chaucers Raspberry wine

½    cup water

1     tablespoon sugar

½    cup whipping cream

METHOD

Cut all the fruit into small (less than ½ inch) pieces. In a medium sauce pan, add the fruit to the Raspberry wine and water, bring it to a boil. Reduce heat to a low simmer, cover and cook for 15 minutes.  

Add the sugar and remove from the heat. Allow the soup to cool to room temperature and add ½ cup whipping cream, stirring it in to a consistent color. Refrigerate until well chilled and serve as a dessert in ½ cup servings.

Fish and Beans

INGREDIENTS

2    strips bacon

1    tablespoon olive oil

1    cup leeks, cleaned, chopped finely

1    can (15 ounces) diced tomatoes*

1    can (15 ounces) garbanzo beans*

1    cup corn kernels, fresh or frozen, thawed

½   cup water

2    teaspoons dried marjoram

8    ounces fish fillet, cod, flounder, swordfish, etc.

METHOD

Heat a medium to large skillet over medium-high heat and add the bacon. Cook the bacon, turning once or twice, until crisp. Remove from the skillet and drain on paper towels.Cut into small bits and set aside.

Add the olive oil to the skillet. Add the leeks and cook for about 2 minutes. Add the tomatoes, garbanzo beans, corn, wate, bacon bits and marjoram, stirring to combine. Place ther fish on top of the vegetables and press it down into them.

Cover, reduce heat to a simmer and cook for 15 minutes or until the fish is cooked to your satisfaction. You may want to turn it once during the cooking time.  Remove from the heat and transfer to individual serving dishes.

*NOTES: Substitute a small can of tomato sauce for the diced tomatoes. Substitute Cannellini or navy beans for the garbanzo beans.

Quinoa Mushroom Soup

INGREDIENTS

2    tablespoons butter

2    cups fresh Crimini mushrooms, thinly sliced *

2    tablespoons olive oil

1    medium white onion, chopped (1 cup)

1    stalk celery, leaves included, chopped (1 cup)

1    medium potato, diced small (1 cup)

½   small red bell pepper, chopped

3    cups low sodium chicken broth

2    cups dry white table wine or water

1    tablespoon dried marjoram

¼   cup quinoa

1    tablespoon dry sherry wine

1    teaspoon salt

METHOD

Melt 2 tablespoons of butter in a medium sauce pan over medium-high heat and add the mushrooms. Cook the mushrooms, stirring occasionally, for 5 to 6 minutes until they are browned. Transfer to a small bowl with a slotted spoon and set aside.

In a large sauce pan over medium high heat, add the oil, the onion, celery, potato and bell pepper. Cook until the onion is translucent, about 4 to 5 minutes. Add the broth, wine and marjoram to the sauce pan, cover and cook for 6 to 8 minutes until all the vegetables are soft.

Working in batches if necessary, add to a food processor or blender and process to a puree. Return to a clean large sauce pan, add the quinoa, cover and cook for 15  minutes, until the quinoa is soft. Add the mushrooms, sherry and salt, reheat for 3 to 4 minutes and serve.

*NOTE: Or substitute ½ ounce dry mushrooms steeped in 1 cup of heated dry white wine for 10 minutes.