Mom's Chili

One of may favorite chili recipes and better still because it is Mom's.

Ingredients

1 lb. ground beef 
1 large can whole tomatoes
1 can kidney beans
1/2 onion, chopped
1 small can tomato sauce
2 tsp. chili powder

Brown the beef and drain. Add all the other ingredients and cook for 10 minutes.

Roasted Cauliflower Salad

Anytime salad that is so easy to make. I prefer to use the orange or purple cauliflower you can sometimes find in the grocery store.  Colors for me are always a fun way to add more vegetables to my diet.

Roasted Cauliflower Salad

Ingredients

1 head of cauliflower, leaves trimmed, cut into 1/2-inch-think slabs
3 tbsp. olive oil
salt to taste
fresh-ground black pepper, to taste
2 oranges, zested and supremed
1/4 cup Kalamata olives
1 tsp. white wine vinegar
Extra juice squeezed from the orange cores
2 tbsp. flat leaf parsley, chopped

Directions

Preheat oven to 400º Arrange cauliflower slabs on a baking sheet. Brush 2 tbsp. olive oil on the cauliflower and season with salt and pepper to taste. Roast for 15 minutes, then flip the slabs and roast another 10 minutes or until the cauliflower turns golden.  Remove from oven and arrange on a serving platter. Distribute the orange segments and olives over the cauliflower. Whisk together the vinegar, zest, extra juice from the orange cores and 1 tbsp. olive oil. Drizzle the dressing over the cauliflower salad. Top with parsley to serve.

Almond Berry Tart

Make this tart when berries are in season or when they are priced right.

Serves 6-8

Crust

1/2 cup almonds, ground, unblanched
1 1/2 cups all-purpose flour
1/2 tsp. salt
1 tsp. sugar
1 1/2 sticks cold, unsalted butter cut into small pieces
1/4 cup ice water

Filling

2 cups blueberries
1 cup raspberries
1 cup blackberries
Zest of one lemon
1/2 lemon juiced (2 tbsp.)
1/2 cup sugar
2 tbsp. all-purpose flour

Combine the ground almond, flour, salt and sugar in a food processor, pulse to combine. Add butter and pulse until pieces are the size of peas. With the machine running, add water until mixture begins to come together.  Remove the dough and knead once to twice to be sure it is well mixed. Wrap in plastic and refrigerate for at least 1 hour.

In a medium bowl, combine the filling ingredients and mix well.

Preheat over to 375 degrees. On a well-floured surface, roll the dough and place in a 14-inch tart pan.
Place the filling in the tart pan and distribute evenly. Place in the oven for 45 minutes until the crust is golden brown. Let cool for 1 hour before serving.

Arugula Salad with Pears, Percorino and Pinenuts

This delicious salad recipe I found on the Saveur web site. It is from the wine bar  Enoteca l'Alchimista in Montefalco, Italy.  If you like arugula, you're bound to appreciate the added flavors that enhance this salad.  Serve with a crusty warmed bread.

Serves four

• 1 cup boiling water
• 3 tbsp. raisins
• 1 tbsp. fresh lemon juice
• 2 ripe pears, peeled, cored and thinly sliced
• 5 oz. baby arugula
• salt and pepper to taste
• 4 oz. Pecorino Romano or Parmesan 
• 3 tbsp. pine nuts, roasted
• 1/4 cup balsamic vinegar
• 1/2 olive oil

Combine water and raisins in a bowl; let sit 20 minutes and drain. Toss lemon juice with pears in a bowl. Arrange arugula on a serving platter; season with salt and pepper. Top with pears and shave pecorino over top; sprinkle with raisins and the pine nuts. Whisk balsamic, salt and pepper in a bowl. While whisking, slowly drizzle in oil until emulsified; drizzle dressing over salad.

Sauteed Fish with Olives & Cherry Tomatoes

Sometimes I make a recipe and it becomes a "favorite" yet I don't get around to making it again for awhile.  Such is the case with this one which I last made in August of 2003.  "What took me so long?" I wondered as were savoring the flavors last night.  I guess it was in the book of past recipes and...well..they are many others that I need to revisit as well.

Serves 4

1/4 cup olive oil
2 lbs cod, red snapper, orange roughy or tilapia fillets
1/2 cup of chopped fresh parsley
2 cups of cherry tomatoes, halved
1/2 cup Kalamata olives chopped
6 garlic cloves, mined

Heat olive oil in heavy large skillet over medium-high. Sprinkle fish with salt and pepper and sautéed until just opaque, about 3 minutes per side. Transfer fish to platter and cover with foil to keep warm. Add parsley, tomatoes, olives and garlic and sauté until tomatoes are soft and juicy, about 2 minutes.  Season sauce with salt land pepper and spoon over fish.

Chantrelle and Gruyere Tart

Chanterelle and Gruyère Tart

Ingredients

·      1 sheet frozen puff pastry (half of 17.3-ounce package), thawed

·      1 large egg yolk , beaten to blend with 1 teaspoon water (for glaze)

·      2 tablespoons unsalted butter

·      3 garlic cloves , minced

·      1/4 teaspoon salt

·      1/4 teaspoon pepper

·      2 teaspoons fresh thyme leaves

·      2 tablespoons flour

·      3/4 cup half and half

·      1 tablespoon butter

·      1/4 cup thinly sliced shallots

·      1 1/2 pounds fresh chanterelle mushrooms  (substitute with crimini)

·      1/2 cup fresh arugula (optional)

·      1/2 cup shredded Gruyère cheese

Instructions

1.    Preheat oven to 400 degrees. Line a cookie sheet with parchment paper.

2.    Lay out the puff pastry sheet, poke with a fork a few times, and baste with egg yolk.

3.    Par-bake the puff pastry for 5 minutes.

4.    In a medium sized frying pan set on medium high heat, melt the butter. Add shallots and mushrooms and fry until the mushrooms have released the excess water (about 5 minutes). Drain and set aside.

5.    To make the béchamel sauce, sauté garlic in a pan with the butter, until soft (about 3 minutes), on medium heat.

6.    Add flour, salt and pepper, and thyme leaves, and whisk together until flour has absorbed the butter.

7.    Slowly add the half and half until while continuously whisking, until mixture has thickened and will coat the back of a spoon.

8.    Once done remove from heat.

9.    Spread béchamel sauce over puff pastry. Spoon chanterelles and shallots over the béchamel sauce and sprinkle with fresh arugula and Gruyère cheese.

10.Bake tart for an additional 15 minutes or until the edges of the pastry is golden and puffy and the cheese has melted.

11.Serve warm or room temperature.

Baba Ganoush

Easy and delicious! Found this recipe on Minimalist Baker Ideas.  I didn't have tahini and used peanut butter instead, a suitable replacement.

• 1 medium eggplant, peeled
• 1 large clove garlic (grated or finely minced)
• 1 medium lemon (juiced)
• 2 Tbsp tahini
• Sea salt
• 2 Tbsp fresh cilantro, parsley or basil (optional // chopped)
• Olive oil (for roasting)

Instructions

1. Preheat oven to high broil (or medium if you have the ability) and position a rack at the top of the oven.
2. Slice your eggplant into 1/4 inch rounds and sprinkle with sea salt and place in a colander in the sink to drain any excess liquid. After 10 minutes, rinse slightly and then pat dry between two towels.
3. Arrange on a baking sheet and drizzle with olive oil and a pinch of sea salt. Roast for 5-10 minutes, turning once or twice, until the eggplant is softened and golden brown. Remove from pan, stack and wrap the rounds in foil to lock in moisture – wait 5 minutes.
4. Place eggplant into a food processor. 
5. Add lemon juice, garlic, tahini, a pinch of salt and mix until creamy. Add herbs last and pulse to incorporate. Taste and adjust seasonings as needed. I added a bit more tahini and another pinch of salt.
6. Serve with pita and/or pita chips and veggies. Will keep covered in the fridge for several days.

Brie with Mushrooms

Over the past few weeks, we ordered at restaurants on two occasions, mushrooms with brie. One was very good the other disappointing. As a result, I thought I could find a recipe that was just as good, if not better.  I found this recipe and using it as a base to start with, I used what I had on hand. It turned out better than what we had in a restaurant. I made it for two of us as an appetizer, with one kind of mushroom, white wine, shallots, butter and thyme and of course brie. No baguette but good with 32 Degree natural crackers.

YIELD

Makes 6 to 8 servings

INGREDIENTS

·       1/2 ounce dried porcini mushrooms*

·       2/3 cup dry red wine

·       2 tablespoons (1/4 stick) butter

·       6 ounces crimini (baby bella) mushrooms, halved or quartered if large

·       6 ounces shiitake mushrooms, stemmed, sliced

·       2 tablespoons minced shallot (about 1 large)

·       2 teaspoons chopped fresh thyme

·       1 13- to 14-ounce Brie (about 5 inches in diameter; preferably in wooden box)

·       1 baguette, cut into 1/4-inch-thick slices

PREPARATION

1.           Rinse dried porcini to remove any grit. Place porcini and wine in small saucepan. Bring to simmer over low heat; remove from heat. Let soak until soft, about 20 minutes. Using slotted spoon, transfer porcini to work surface and coarsely chop. Line strainer with damp paper towel; strain wine into small bowl and reserve.

2.           Melt butter in heavy large skillet over medium-high heat. Add crimini and shiitakes. Sprinkle with salt and pepper and cook until brown, stirring occasionally, about 8 minutes. Add shallot and stir until soft, about 1 minute. Add chopped porcini and strained wine. Boil until almost dry, about 1 minute. Stir in thyme. Season to taste with salt and pepper. Cool.

3.           Remove Brie from box, discarding lid and paper. Using sharp knife, cut top rind from Brie; discard. Return Brie to box. (Alternatively, stack two 12-inch rounds of foil and fold up around bottom and sides of Brie, crimping foil at edges, leaving top exposed.) Mound mushroom mixture atop Brie. DO AHEAD: Can be made 8 hours ahead. Cover and chill. Bring to room temperature before continuing.

4.           Preheat oven to 350°F. Place Brie with mushrooms on rimmed baking sheet. Bake until cheese begins to melt and mushrooms are warmed through, about 15 minutes. Transfer Brie in box to plate. Serve hot with baguette slices.

5.           *Available in the produce section of many supermarkets and at specialty foods stores and Italian markets.

Test-kitchen tip:To cut the top off the round of Brie more easily, first place the cheese in the freezer for a few minutes to firm it up slightly.

Hasselback Potato Casserole

I came across this recipe when I was at the doctor's office last week. Looked delicious from the photo that accompanied the recipe and the ingredients and preparation seemed pretty easy. Do make sure you have a mandolin if you are going to make this! I served it with wild coho salmon and a spinach salad.

Ingredients:

2 lbs Yukon gold potatoes
1 cup shallots, sliced
2 TBSP  olive oil
4 cups low sodium chicken broth
2 tsp dried rosemary
1 tsp dried thyme
1/2 tsp salt
Freshly ground black pepper

Heat oven to 400 degrees

Using a mandolin, thinly slice potatoes.  Arrange them "standing up" in a three quart baking dish.  In a small saucepan, gently sauté shallots in olive oil, then add chicken broth, rosemary, thyme, salt and pepper.  Boil for several minutes until it reduces by half. Pour half of the reduced chicken broth mixture over the potatoes and bake for 30 minutes, then pour remaining chicken broth over potatoes and cook for another 30-40 minutes, until potatoes are full cooked and tops are crisp.

Serves 8. Per serving: 130 calories, 3 g protein, 22 g carbs, 4 g fat, 3 g fiber

Black Bean Chili with Cilantro

I've made this one for many years but it's been a few years...so last week I resurrected this recipe. It's my favorite chili recipe and on occasion I will add some cooked sweet Italian chicken sausage to it at the end.

Serves 6-8

2 TBSP minced garlic
1 cup chopped onion
1 tsp. olive oil
1/3 cup dry sherry
1/2 cup diced carrot
1/2 cup minced celery
1/2 tsp. oregano
1 tsp. cumin
1 tsp. coriander
2 tsp. chili powder
1/3 cup chopped cilantro
6 cups cooked black beans (canned or I soak beans the night before and cook in the morning)
2 tsp. lemon juice
1 cup orange juice
1/2 tsp. cayenne pepper (optional)
1-2 tsp. salt

1/4 cup nonfat yogurt
cilantro for garnish

Saute garlic and onion in olive oil and sherry over medium-high heat for 2-3 minutes or until soft.

Add carrot, celery, oregano, cumin, coriander, chili powder and cilantro. Cover and cook 2 more minutes. Add beans, lemon juice, orange juice and cayenne (optional). simmer on low heat for 30-40 minutes until thickened. Add salt to taste.

Serve with a dollop of yogurt and cilantro.

Michelle's Cilantro Sauce

Michelle uses this recipe as a dip for the new brilliant colored cauliflower now on the market: purple, green and orange versions. Far more visually appealing than traditional white cauliflower, they create an eye catching background to this tasty sauce. It also works well with fish, tacos and as sandwich spread and salad dressing.

Cilantro Sauce Recipe

1 large avocado
1 bunch of cilantro with stems
1/2 jalapeño pepper, seeded and chopped
1/2 c. mayonnaise (I prefer reduced fat) OR 1/4 cup plain Greek yogurt
1/2 c. sour cream
juice of 1 lime
2 medium tomatillo
1 clove garlic
1/3 white onion

Puree all ingredients in a food processor until.  Salt to taste.