Shepherd's Pie

INGREDIENTS

• 1 1/2pounds 93 percent lean ground beef
• 2tablespoons plus 2 teaspoons water
•  Salt and pepper
• 1/2teaspoon baking soda
• 2 1/2pounds russet potatoes, peeled and cut into 1-inch chunks
• 4tablespoons unsalted butter, melted
• 1/2cup milk
• 1large egg yolk
• 8scallions, green parts only, sliced thin
• 2teaspoons vegetable oil
• 1onion, chopped
• 4ounces white mushrooms, trimmed and chopped
• 1tablespoon tomato paste
• 2garlic cloves, minced
• 2tablespoons Madeira or ruby port
• 2tablespoons all-purpose flour
• 1 1/4cups beef broth
• 2teaspoons Worcestershire sauce
• 2sprigs fresh thyme
• 1bay leaf
• 2carrots, peeled and chopped
• 2teaspoons cornstarch

INSTRUCTIONS

• 1. Toss beef with 2 tablespoons water, 1 teaspoon salt, 1/4 teaspoon pepper, and baking soda in bowl until thoroughly combined. Set aside for 20 minutes.
• 2. Meanwhile, place potatoes in medium saucepan; add water to just cover and 1 tablespoon salt. Bring to boil over high heat. Reduce heat to medium-low and simmer until potatoes are soft and tip of paring knife inserted into potato meets no resistance, 8 to 10 minutes. Drain potatoes and return to saucepan. Return saucepan to low heat and cook, shaking pot occasionally, until any surface moisture on potatoes has evaporated, about 1 minute. Remove pan from heat and mash potatoes well. Stir in melted butter. Whisk together milk and egg yolk in small bowl, then stir into potatoes. Stir in scallion greens and season with salt and pepper to taste. Cover and set aside.
• 3. Heat oil in broiler-safe 10-inch skillet over medium heat until shimmering. Add onion, mushrooms, 1/2 teaspoon salt, and 1/4 teaspoon pepper; cook, stirring occasionally, until vegetables are just starting to soften and dark bits form on bottom of skillet, 4 to 6 minutes. Stir in tomato paste and garlic; cook until bottom of skillet is dark brown, about 2 minutes. Add Madeira and cook, scraping up any browned bits, until evaporated, about 1 minute. Stir in flour and cook for 1 minute. Add broth, Worcestershire, thyme, bay leaf, and carrots; bring to boil, scraping up any browned bits. Reduce heat to medium-low, add beef in 2-inch chunks to broth, and bring to gentle simmer. Cover and cook until beef is cooked through, 10 to 12 minutes, stirring and breaking up meat chunks with 2 forks halfway through. Stir cornstarch and remaining 2 teaspoons water together in bowl. Stir cornstarch mixture into filling and continue to simmer for 30 seconds. Remove thyme and bay leaf. Season with salt and pepper to taste.
• 4. Adjust oven rack 5 inches from broiler element and heat broiler. Place mashed potatoes in large zipper-lock bag and snip off 1 corner to create 1-inch opening. Pipe potatoes in even layer over filling, making sure to cover entire surface. Smooth potatoes with back of spoon, then use tines of fork to make ridges over surface. Place skillet on rimmed baking sheet and broil until potatoes are golden brown and crusty and filling is bubbly, 10 to 15 minutes. Let cool for 10 minutes before serving.

An Irish Fall Sunday

IRISH BEEF STEW
1/4 cup vegetable oil
1 1/4 pounds stew beef, cut into 1-inch pieces
6 large garlic cloves, minced
4 cups beef stock or canned beef broth
1/2 cup Guiness Stout
1/2 cup dry red wine
2 tablespoons tomato paste
1 tablespoon sugar
1 tablespoon dried thyme
1 tablespoon Worcestershire sauce
2 bay leaves

2 tablespoons (1/4 stick) butter
3 pounds russet potatoes, peeled, cut into 1/2-inch pieces (about 7 cups)
1 large onion, chopped
2 cups 1/2-inch pieces peeled carrots
2 cups kale
1 cup mushrooms
2 tablespoons chopped fresh parsley
print a shopping list for this recipeview wine pairings

preparation

Flour the beef. Heat oil in heavy large pot over medium-high heat. Add beef and sauté until brown on all sides, about 5 minutes. Add garlic and sauté 1 minute. Add beef stock, tomato paste, sugar, thyme, Worcestershire sauce and bay leaves and mushrooms. Stir to combine. Bring mixture to boil. Reduce heat to medium-low, then cover and simmer 1 hour, stirring occasionally.
Meanwhile, melt butter in another large pot over medium heat. Add kale, potatoes, onion and carrots. Sauté vegetables until golden, about 20 minutes. Add vegetables to beef stew. Simmer uncovered until vegetables and beef are very tender, about 40 minutes. Discard bay leaves. Tilt pan and spoon off fat. (Can be prepared up to 2 days ahead. Cool slightly. Refrigerate uncovered until cold, then cover and refrigerate. Bring to simmer before serving.) Transfer stew to serving bowl. Sprinkle with parsley and serve.


Read More http://www.epicurious.com/recipes/food/views/Irish-Beef-Stew-104817#ixzz2ByLbD9JQ



BROWN SODA BREAD
1/4 cup (1/2 stick) unsalted butter

3 1/2 cups all purpose flour
1/2 cup old-fashioned oats
1 tablespoon sugar
1 tablespoon chopped fresh rosemary
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
3/4 teaspoon ground black pepper plus additional for topping
1 3/4 cups buttermilk

1 egg white, beaten to blend
print a shopping list for this recipe

preparation

Position rack in center of oven and preheat to 375°F. Stir butter in heavy small saucepan over medium heat until melted and golden brown, about 3 minutes. Remove from heat.
Stir flour, oats, sugar, rosemary, baking powder, baking soda, salt, and 3/4 teaspoon pepper in large bowl to blend. Pour buttermilk and melted browned butter over flour mixture; stir with fork until flour mixture is moistened.
Turn dough out onto floured work surface. Knead gently until dough comes together, about 7 turns. Divide in half. Shape each half into ball; flatten each into 6-inch round. Place rounds on ungreased baking sheet, spacing 5 inches apart. Brush tops with beaten egg white. Sprinkle lightly with ground black pepper. Using small sharp knife, cut 1/2-inch-deep X in top of each dough round.
Bake breads until deep golden brown and tester inserted into center comes out clean, about 45 minutes. Cool breads on rack at least 30 minutes. Serve warm or at room temperature.
Baker's Wisdom:
You'll get the most tender soda bread by kneading the dough gently and briefly, just until it comes together, so the gluten is minimally developed.

Read More http://www.epicurious.com/articlesguides/holidays/stpatricks/sodabread/recipes/food/views/Brown-Butter-Soda-Bread-233910#ixzz2ByLO4hgh

BANANA Bread

Banana-Coconut Bread
Adapted from HomeBaking: The Artful Mix of Flour and Tradition around the World, by Jeffrey Alford and Naomi Duguid

I sprinkle Maple Sugar instead of demerara. It turns out the same. This coconut adds such depth to the standard banana bread. I used condensed coconut out of a box (whole foods) and added hot water to make it more of a yogurt consistency. I guess you could use dried coconut, but I like the consistency the boxed coconut provides. Hope you enjoy!

About 3 large, overripe bananas
2 cups unbleached all-purpose flour
¾ tsp. baking soda
½ tsp. freshly grated nutmeg
Pinch of salt
1 stick (4 ounces) unsalted butter, at room temperature
1 cup granulated sugar
1/8 tsp distilled white vinegar
1 ½ Tbsp. dark rum
½ cup dried shredded unsweetened coconut
1 Tbsp. demerara or dark brown sugar

Preheat the oven to 350 degrees Fahrenheit. Butter a standard-size loaf pan.

In a blender or food processor, purée the bananas. Measure out 1 ½ cups of purée. [If you have more than that, try stirring the excess into some plain yogurt. It’s delicious.] Set the purée aside.

In a medium bowl, whisk together the flour, baking soda, nutmeg, and salt. Set aside.

In a large bowl (or the bowl of a stand mixer), beat together the butter and sugar until light and fluffy. Add the vinegar and rum, and beat to mix well. Add the banana purée and the flour mixture alternately, about 1 cup at a time, beginning with the banana and beating to just incorporate. Use a spatula to fold in any flour that has not been absorbed, and stir in the coconut. Do not overmix.

Scrape the batter – it will be thick – into the prepared pan. Smooth the top, and sprinkle evenly with the demerara sugar. Bake for 50-65 minutes, or until the top is nicely browned and a toothpick inserted in the center comes out clean. Let cool on a wire rack for about 20 minutes; then turn the loaf out of the pan and allow it to cool completely.

This loaf will keep, sealed airtight, for three to four days, although it is best, I think, on the second day.

Note: You can use frozen bananas here too, and with beautiful results. Whenever I have overripe bananas sitting on my counter, I throw them – skin and all – into the freezer for safekeeping. When I want to bake with them, I pull them out a few hours before, put them in a wide, shallow bowl, and let them thaw. When they have softened fully, I tear open the skin and let the soft, slippery flesh spill out. Be sure to save any juices that come out with it; they’re very flavorful and can be puréed along with the flesh.

Yield: 1 loaf

Oatmeal Muffins

Once again, I am browsing 101 Cookbooks blog and Heidi had just posted this amazing recipe for Oatmeal Muffins. I followed it exactly, save for Greek yogurt instead of regular. I also used cake flour, which I found lends great fluff and softness into all baking/flour recipes I make. These are so good and not too sweet, which I love. Enjoy.

Crumble topping:
scant 3/4 cup / 3 oz / 85 g whole wheat pastry flour
1/2 cup / 1.5 oz / 45 g rolled oats
1/2 cup / 2.5 oz / 70 g natural cane or brown sugar
scant 1/2 teaspoon fine grain sea salt
1/3 cup / 2.5 oz / 70 g unsalted butter, melted

Muffin batter:
1 cup / 3.5 oz / 100 g rolled oats
3/4 cup / 3.5 oz / 100 g unbleached all purpose flour
3/4 cup / 3.5 oz / 100 g whole wheat pastry flour
1/2 teaspoon baking soda
scant 1/2 teaspoon fine grain sea salt
7/8 cup / 7 oz / 200 g unsalted butter, plus more for greasing pan
1/2 cup / 2.5 oz / 70 g natural cane or brown sugar
1 1/2 cups / 12 oz / 350 ml plain yogurt
2 large eggs, whisked

Preheat oven to 350F / 180C. Butter one or two muffin pans generously. I didn't use paper liners, and I'm glad I didn't. Place oven racks in top third of oven.

Get your crumble topping for your muffins started first. Use a fork to combine the flour, oats, sugar, and salt in a bowl. Stir in the melted butter. Divide the mixture into three portions, and use your hands to form into three flat-ish patties. Place the patties in a bowl in the freezer for about ten minutes.

Now, onto the muffin batter. In a medium bowl combine the oats, flours, baking soda, and sea salt. Set aside.

Melt the butter in a small saucepan. Remove from heat and stir in the sugar. Whisk in the yogurt, and then the eggs. Pour the wet ingredients over the dry and stir just until combined. Do your best to avoid over mixing.

Pour the batter into the muffin tins, filling each 3/4 full. Pull the crumble from the freezer and break it up into small and medium pieces. Sprinkle the top of each muffin with crumble, place the muffins in the oven and bake 30 - 35 minutes or until tops are golden and a toothpick comes out clean. Let cool just a minute or so, then turn out onto a cooling rack - important!

Makes about 1 1/2 dozen muffins.
Prep time: 10 min - Cook time: 35 min

Grilled Plantains with Queso Fresco

Queso Fresco is easily found at Taqueria/mexican stores where you can buy it in bulk.

Directions
1. Spray plantain slices on both sides with olive oil cooking spray, and sprinkle with chili powder. Season with salt, if desired. Brush grill with oil. Place plantain slices on grill, close, and cook on medium-high heat 8 to 10 minutes, or until plantain slices look crisp and dry. Transfer to plate.

2. Place queso fresco on grill, and cook 3 to 4 minutes, or until grill marks appear.

3. Meanwhile, stir together salsa, cilantro (if using), and 1/2 tsp. lime juice.

4. Arrange greens on one side of each serving plate; drizzle with remaining 2 tsp. lime juice and 1 Tbs. oil. Set 1 layer (4 to 5 slices) plantain slices on other side of each plate; top with grilled queso fresco slices, and then with remaining plantain slices. Spoon salsa over plantains, and sprinkle with crumbled queso fresco (if using).

Member Rating: -
ingredient list

Serves 2

* 2 green plantains, peeled and cut into 1/4-inch-thick slices
* 1/2 tsp. chili powder
* 1 Tbs. olive oil, plus more for brushing grill
* 2 oz. queso fresco, cut into 1/4-inch-thick slices, plus more crumbled for garnish (optional)
* 1/2 cup fresh-packed salsa
* 2 Tbs. chopped cilantro, optional
* 2 1/2 tsp. lime juice, divided
* 2 cups torn romaine lettuce or baby mesclun greens

Nutritional Information

Per serving:
Calories 347
Protein 7g
Total Fat 10g
Saturated Fat 3g
Carbs 65g
Cholesterol 9mg
Sodium 204mg
Fiber 6g
Sugar 30g

Espresso Caramels

Wow. It has been a LONG time since I posted. I probably lost all of my loyal followers, (I still love you guys).
My first attempt at making caramel candies. They turned out fabulous. I'm honestly not all that into caramels, but these had me going back for seconds!
From Heidi's 101cookbooks.com recipe, which I will re-post here and add my own tips.

Ingredients:
1 c. honey
1 tsp. espresso grounds
1/2 tsp sea salt or fleur de sel
1 c. heavy whipping cream

Add all ingredients to a medium All-Clad 4 qt. saucepan. Bring cream and espresso to a bubbling. Once bubbling around the edges, add honey. Boil. Then, reduce to a "simmer"- medium low heat depending on your stove, stirring constantly. I have a gas stove and the number dial was in-between 2-3 to get the simmer. Heidi's recipe says 15-20 minutes, but you need MUCH longer than that.
You must get the mixture to 250 using a candy thermometer. It took me over an hour. Use the hard ball test to see if the caramel is done, place a teaspoon of the hot mixture in a glass/bowl of cold water. If the caramel congeals and you can ball it up, it is done.
Once done, pour the hot mixture into a glass/ceramic pyrex with parchment or a Silpat. Place in the fridge for 10-15 minutes to have the caramel cool and set a bit. Then, remove from fridge and roll out using a rolling pin to desired thickness.
I used parchment to individually wrap each candy, after slicing them into candy rolls.

Leland Palmer cocktail

Ingredients

* 1/2 cup honey
* 1/2 cup hot water
* 3 cups freshly brewed jasmine tea, cooled
* 3/4 cup gin
* 3/4 cup limoncello*
* 3/4 cup fresh lemon juice
* 1/2 cup fresh grapefruit juice
* 1 cup chilled club soda
* Ice cubes
* 6 lemon slices (for garnish)

*
*Limoncello, a lemon-flavored liqueur, can be found at many supermarkets, at Trader Joe's markets, and at liquor stores.

Preparation

*
Stir honey and 1/2 cup hot water in small bowl until honey dissolves. Cool completely.
*
Combine honey water, jasmine tea, gin, limoncello, lemon juice, and grapefruit juice in large pitcher. Add club soda and stir to blend.
*
Fill six 1-pint mason jars or 6 tall glasses with ice cubes. Divide tea mixture among jars; top each with lemon slice.


Read More http://www.bonappetit.com/recipes/2010/06/the_leland_palmer#ixzz0oVn2fQKE

Easy Crepes!

Ingredients:

1 cup all purpose flour
1/4 cup granulated sugar
pinch salt
3 eggs, beaten
1 1/2 cups milk
1 tbsp butter or margarine, melted

Directions:

Combine flour, sugar, salt.

In small bowl, mix eggs, milk and melted butter. Pour mixture all at once into dry ingredients. Beat until mixture is smooth. Cover and let stand about 2 hours.

Brush frying pan with melted butter and heat. Pour (or ladle) a small amount of the batter into pan and turn pan quickly so that batter covers bottom completely. Cook until undersurface is golden brown, about 1 minute, depending on thickness of crepe and size of pan. Turn and brown other side, about 1 minute, depending.

If desired, fill with fresh or canned sliced peaches or berries, and homemade whipped cream (with a touch of vanilla in the cream), or just plain with real maple syrup. Roll up and serve immediately. Can be refrigerated and stored for a short time, or frozen, as well - be sure to separate stored crepes with wax paper and wrap well in foil.

Proscuitto and Pasta!

This looks fast and easy- great for a weeknight when temps are in the teens! :)

1 oz. prosciutto, sliced 1/8 inch thick
1 Tbsp. unsalted butter
Kosher salt
About 3 ounces dried pasta, preferably egg tagliatelle
Freshly grated Parmigiano-Reggiano

Fill a deep pot with water for the pasta. Salt the water well. Place over high heat, and bring to a boil.

Cut the prosciutto into narrow strips – about ¼ to ½ inch wide – and then cut the strips into short segments, each about 1 inch long. Warm the butter in a 10-inch skillet over medium heat. When the butter has melted, add the prosciutto, and season with a tiny pinch of kosher salt. Cook until the prosciutto has lost its raw color, but not long enough for it to brown, about 1 to 2 minutes. Remove from the heat.

When the water boils, cook the pasta until it is al dente. Drain it – but not too thoroughly; you want the noodles to still be coated with some moisture – and turn it into the skillet with the prosciutto. Toss. Grate a little Parmigiano-Reggiano on top, and toss again. Serve immediately, with more Parmigiano-Reggiano to taste.

Yield: 1 serving

More foodie pics from Turkey!

Lamb Guvec

1.5 lbs lamb chops, cubed
7 sliced potatoes
5 onions, chopped
2 cloves garlic, chopped
2-3 lg tomatoes, seeded, sliced

Boil lamb until roiling boil. Drain and return to lamb with 6 cups meat broth. Add salt and pepper. Low heat for 45 min.
Rub garlic over Terrine surface or Pyrex. Add boiled lamb, rest of ingredients to Pyrex or terrine. Cook 350 for 1.5 hours, making sure potatoes are cooked and enough liquid is in the casserole.

Add parsley to serve.

Serve with garlic yogurt:
1 cup yogurt
1 garlic clove, minced
1 tbsp olive oil
salt to taste

Molasses Blueberry Cake

I made an amazing vintage recipe last night with frozen blueberries and rich unsulphured, blackstrap molasses. Check out the blog www.101cookbooks.com, a blog I follow regularly, for the recipe! Yum! I served mine with vanilla ice cream, Heidi recommends sweet cream, either would work! :)

Info on the benefits of blackstrap molasses for those interested:
Blackstrap molasses is a sweetener that is actually good for you. Unlike refined white sugar and corn syrup, which are stripped of virtually all nutrients except simple carbohydrates, or artificial sweeteners like saccharine or aspartame, which not only provide no useful nutrients but have been shown to cause health problems in sensitive individuals, blackstrap molasses is a healthful sweetener that contains significant amounts of a variety of minerals that promote your health. In addition to providing quickly assimilated carbohydrates, blackstrap molasses can increase your energy by helping to replenish your iron stores. Two teaspoons of blackstrap molasses will meet 11.8% of your daily needs for calcium. Molasses is also an excellent source of copper and manganese and a very good source of potassium, and magnesium.

Split Pea Burgers

The idea is to make this Sunday night and save for weeknight fast and easy meals :)

Ingredients
1 tablespoon olive oil, plus 1 to 2 additional tablespoons for sauteing
1/2 cup chopped onion
1/2 cup chopped bell pepper
Kosher salt and freshly ground black pepper
2 teaspoons minced garlic
4 ounces mushrooms, sliced
3 cups vegetable broth
1 cup dry split peas, picked and rinsed
1/2 cup dry brown rice
1 teaspoon ground coriander
1 teaspoon ground cumin
3/4 cup plain dry bread crumbs, plus 1/4 cup for coating
Directions
Heat 1 tablespoon olive oil in a large (4 to 6-quart) saucepan over medium heat. Add the onion and bell pepper along with a generous pinch of salt. Sweat for 5 minutes or until the onions are soft. Add the garlic and mushrooms and continue to cook for another 4 minutes.

Add the broth, peas, rice, coriander and cumin. Increase the heat to high and bring to a boil. Decrease heat to low, cover and cook at a simmer for 1 hour or until the rice and peas are tender.

Remove from the heat and gently pour the mixture into the bowl of a food processor and process until just combined.* Do not puree. Pour this mixture into a bowl and stir in the 3/4 cup of bread crumbs. Season, to taste, with salt and freshly ground pepper. Refrigerate for 30 minutes.

Shape the mixture into patties and dredge on each side in the remaining 1/4 cup of bread crumbs. Heat 1 tablespoon of olive oil in a medium saute pan over medium heat. Add 2 burgers at a time and saute until brown on each side, approximately 3 to 4 minutes per side. To grill, cook on high for 3 to 4 minutes per side as well. Serve immediately.

*When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.

Moosewood Restaurant Low Fat Favorites - Tomato Wine Sauce

Ingredients:

2 tsp olive oil
1 cup finely chopped onions (about 1 medium onion)
2 medium garlic cloves, minced or pressed
1/4 tsp salt
2 tsp ground fennel
1 tsp dried oregano
1 tsp dried basil
1/3 cup red wine
3 cups undrained canned tomatoes (28-oz can)
Salt and ground black pepper to taste

Steps:

In saucepan, warm the olive oil.
Add the onions and garlic, sprinkle with the salt, cover and saute on very low heat for 5 to 7 mins, or until the onions are beginning to soften.
Add the fennel, oregano, and basil and cook for another minute.
Pour in the wine and bring to a boil.
Whirl the tomatoes in a blender until just pureed and add to the pan.
Cover the sauce and simmer gently for 20 mins, stirring occasionally.
Add salt and pepper to taste.

Moosewood Restaurant Low Fat Favorites - Lighter Lasagne

Ingredients:

2 cups cubed zucchini
1 cup cubed bell peppers
1 cup chopped tomatoes
4 cups sliced mushrooms (about 12 oz)
1/4 tsp salt
1/3 cup dry red wine
3 tbsp chopped fresh basil
10 oz fresh spinach, rinsed
2 cups low-fat cottage cheese
1 cup grated low-fat mozzarella cheese
1/4 cup grated Parmesan Cheese
3 1/2 cups prepared tomato sauce
1 pound uncooked lasagna noodles

Steps:

Preheat the oven to 350 degrees.

Combine zucchini, peppers, tomatoes, mushrooms, salt, and wine in a saucepan, bring to a boil, cover, and then simmer on low heat for about 10 mins, until all of the veggies are tender and juicy. Stir in the basil and set aside.

Cover and cook the spinach on high heat in just the water clinging to the leaves for 3 mins, until wilted but still bright green. Drain and chop coarsely. Combine with the cottage cheese, mozzarella, and Parmesan and set aside.

Spread 1 cup of the tomato sauce evenly on the bottom of a 3-inch-deep nonreactivce 8 by 12-inch baking dish. Layer with 5 or 6 noodles, 1 generous cup of undrained veggies, and 1 cup of the spinach-cheese mixture. Continue making layers in this fashion until all ingredients are used up.

Cover tightly with foil (spray inside of foil with Pam to avoid sticking) and bake until the noodles are tender, about 60 mins. Let sit at least 10 mins before cutting.

Moosewood Restaurant New Classics Pesto - Modified

Ingredients:

1 1/2 cups coarsely chopped basil
5 cloves garlic
1/3 cup grated Parmesan cheese
3 tbsp olive oil
1/3 cup toasted pine nuts (toast pine nuts in single layer on an unoiled baking tray at 350 degrees F for 3 to 5 mins until golden brown)
salt and ground black pepper to taste

Steps:

Combine all in food processor and blend until fully combined and smooth. Can be frozen in small 1/2 cup tupperware containers.

Prepare high protein pasta (cooked according to instructions on package). Toss pasta with pesto until pasta is evenly coated.

Andy's Taco Soup!

Ingredients:

1 package veggie "ground" (like Yves, or Light Life)
1 large can plus 1 15 oz can diced tomatoes
1 very small can mild green chiles
2 15 oz cans kidney beans
1 15 oz can corn
1 small onion chopped
4 cloves garlic minced
1 jalapeno minced
1 tbsp cumin
1 tbsp chile powder
1 small can of El Pato brand hot tomato sauce (the one in the yellow can)
Juice of 2 limes
Half bottle of beer (optional)
Salt and pepper to taste

Steps:

Heat 1-2 tbsp oil in bottom of large stock pot.
Saute onions and garlic in oil for 3 to 4 mins.
Add minced jalapeno, veggie "ground," chile powder, and cumin to onion and garlic mixture. Stir well and saute for additional 2 to 3 mins.
Add diced tomatoes with juice from can, corn and green chiles without juice from can, and kidney beans (drained and rinsed) to mixture in stock pot.
Add beer (if using) and lime juice, and 3 to 4 cups water.
Add salt and pepper to taste, if necessary.
Cover and simmer for 1 hour.

Serve with dollop of sour cream and sprinkle of cheese (and crumbled up tortilla chips if you want some crunch).

Easy Paella

16 ounces spicy smoked sausage ( try to get chorizo)
1/4 cup garlic-flavored olive oil
2 large yellow onions, chopped
1 large red bell pepper, chopped
2 cups long-grain white rice
1/4 teaspoon saffron
4 cups low-salt chicken broth
4 large plum tomatoes, quartered ( I only had a can of stewed, recommend this instead)
1 teaspoon salt
1 teaspoon dried oregano - I used fresh
1/2 teaspoon cayenne pepper
1 tsp. hot paprika

optional: To make it a seafood paella: add some of the following:

1 dozen littleneck clams, scrubbed
1 pound jumbo shrimp, peeled and de-veined
2 lobster tails

Preheat oven to 350°F. Brown sausage in large skillet over medium-high heat, about 5 minutes. Remove from heat.
Heat olive oil in 6 1/2-quart pot over medium-high heat. Add onions and cook until golden, stirring often, about 12 minutes. Add bell pepper; cook 3 minutes, stirring frequently. Stir in rice and saffron, then next 5 ingredients. Bring to boil. Reduce heat to medium; cover and cook 15 minutes. Add sausage to rice mixture.
Bake paella 10 minutes and serve.

Strawberry-Rhubarb crisp

slowly making my way through the crate of local strawberries I bought!

Ingredients:
FILLING
2 pounds rhubarb stalks, sliced 1/2 inch thick
1 1/4 cups sugar
1 pound strawberries, hulled and quartered
3 tablespoons cornstarch
2 teaspoons fresh lemon juice
1 teaspoon pure vanilla extract
TOPPING
1 stick (4 ounces) unsalted butter, softened
1 1/2 cups light brown sugar
1 1/2 cups all-purpose flour
1 1/4 cups quick-cooking rolled oats
3 tablespoons canola oil
1 1/2 teaspoons cinnamon
3/4 teaspoon salt

MAKE THE FILLING: Preheat the oven to 375°. In a bowl, toss the rhubarb with 3/4 cup of the sugar and let stand for 15 minutes, stirring occasionally. In another bowl, toss the strawberries with the remaining 1/2 cup sugar and let stand for 10 minutes, stirring occasionally. Using a slotted spoon, transfer the rhubarb to the strawberries; discard any rhubarb juice. Add the cornstarch, lemon juice and vanilla to the fruit and stir well. Transfer the mixture to a 9-by-13-inch glass baking dish.
MAKE THE TOPPING: Combine all of the ingredients in a medium bowl. Using a pastry blender or your fingers, mix the ingredients together until large crumbs form.
Sprinkle the topping evenly over the filling and bake for 30 minutes. Reduce the oven temperature to 325° and continue baking for about 30 minutes longer, until the fruit filling is bubbling and the topping is nicely browned. Let the crisp rest for 10 to 20 minutes before serving.
Make Ahead:
The topping can be refrigerated overnight. Bring to room temperature before using.
Serve With Vanilla ice cream.

Strawberry Orange Muffins

Great recipe to use up those crates of Farmers Market strawberries! Yum!

Makes 1 dozen muffins
ACTIVE TIME: 30 minutes
TOTAL TIME: 1 hour 5 minutes
EASE OF PREPARATION: Easy

3 tablespoons almonds

2 tbsp shredded coconut

2 tablespoons plus 3/4 cup all-purpose flour, divided

2 tablespoons plus 1/2 cup brown sugar, divided

3 teaspoons freshly grated orange zest, divided (see Variation)

1/2 teaspoon salt, divided

2 tablespoons plus 1/4 cup canola oil, divided

1 cup white whole-wheat flour or whole-wheat pastry flour (see Note)

2 teaspoons baking powder

1 teaspoon baking soda

3/4 cup nonfat or low-fat buttermilk

1/4 cup orange juice

1 large egg

1 teaspoon vanilla extract

1 1/2 cups chopped fresh or frozen (not thawed) strawberries (about 8 ounces)

1. Preheat oven to 400°F. Coat a 12-cup muffin pan with cooking spray.

2. Process almonds, 2 tablespoons all-purpose flour, 2 tablespoons brown sugar, 1 teaspoon orange zest and 1/4 teaspoon salt in a food processor until finely ground. Transfer to a small bowl, drizzle with 2 tablespoons oil and stir to combine. Add coconut to mixture and stir.

3. Whisk the remaining 3/4 cup all-purpose flour, whole-wheat flour, baking powder, baking soda and the remaining 1/4 teaspoon salt in a large bowl. Whisk the remaining 1/2 cup brown sugar, 2 teaspoons orange zest and 1/4 cup oil in a medium bowl with buttermilk, orange juice, egg and vanilla extract until well combined. Make a well in the center of the dry ingredients and pour in the wet ingredients; stir until just combined. Add strawberries; stir just to combine. Divide the batter among the prepared muffin cups. Sprinkle with the almond topping, gently pressing into the batter.

4. Bake the muffins until golden brown and a wooden skewer inserted in the center comes out clean, 18 to 20 minutes. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool for at least 5 minutes more before serving.Variation: For Strawberry-Basil Muffins, omit orange zest and use 1/4 cup additional buttermilk in place of orange juice. Stir in 1/4 cup chopped fresh basil with the berries in Step 3.

NUTRITION INFORMATION: Per muffin: 203 calories; 9 g fat (1 g sat, 5 g mono); 18 mg cholesterol; 28 g carbohydrate; 4 g protein; 2 g fiber; 314 mg sodium; 88 mg potassium. Nutrition bonus: Vitamin C (25% daily value).2 Carbohydrate ServingsExchanges: 1 starch, 1 carbohydrate (other), 2 fat
TIP: Note: White whole-wheat flour, made from a special variety of white wheat, is light in color and flavor but has the same nutritional properties as regular whole-wheat. Whole-wheat pastry flour is milled from soft wheat. It contains less gluten than regular whole-wheat flour and helps ensure a tender result in delicate baked goods while providing the nutritional benefits of whole grains. Find it in the baking section of the supermarket or online at bobsredmill.com and kingarthurflour.com. Store in the freezer.
MAKE AHEAD TIP: Store, individually wrapped, at room temperature for up to 2 days or in the freezer for up to 1 month. To reheat, remove plastic wrap, wrap in a paper towel and microwave on High for 30-45 seconds.