Potato Leek Soup

Potato and Leek Soup

Recipe courtesy Emeril Lagasse, 2003

Prep Time: 16 min Inactive Prep Time: -- Cook Time: 44 min

 

Ingredients

1 1/2 quarts soup, or about 6 servings Ingredients

1 large or 2 small leeks, about 1 pound

2 bay leaves

20 black peppercorns

4 sprigs fresh thyme

2 tablespoons butter

2 strips bacon, chopped

1/2 cup dry white wine

5 cups chicken stock

1 to 1 1/4 pounds russet potatoes, diced

1 1/2 teaspoons salt

3/4 teaspoon white pepper

1/2 to 3/4 cup creme fraiche or heavy cream

2 tablespoons snipped chives

Directions

Trim the green portions of the leek and, using 2 of the largest and longest leaves, make a bouquet garni by folding the 2 leaves around the bay leaves, peppercorns and thyme. Tie into a package-shaped bundle with kitchen twine and set aside. (Alternately, tie 2 leek leaves, bay leaves, peppercorns and thyme together in a piece of cheesecloth.)

Using a sharp knife, halve the white part of the leek lengthwise and rinse well under cold running water to rid the leek of any sand. Slice thinly crosswise and set aside.

In a large soup pot over medium heat, melt the butter and add the bacon. Cook for 5 to 6 minutes, stirring occasionally, until the bacon is very soft and has rendered most of its fat. Add the chopped leeks and cook until wilted, about 5 minutes. Add the wine and bring to a boil. Add the reserved bouquet garni, chicken stock, potatoes, salt and white pepper, and bring to a boil. Reduce the heat to a simmer and cook for 30 minutes, or until the potatoes are falling apart and the soup is very flavorful.

Remove the bouquet garni and, working in batches, puree the soup in a food processor or blender. (Alternately, if you own an immersion blender, puree the soup directly in the pot.) Stir in the creme fraiche and adjust the seasoning, if necessary. Serve immediately, with some of the snipped chives sprinkled over the top of each bowl of soup.

Perfect French Fries

Perfect French Fries (adapted from David Myers's recipe for "pommes frites")

Ingredients:

6 Idaho russet potatoes

Peanut oil

Sea salt

Method:

Peel and square off potato ends. Cut into 3/8" batons. Soak for two hours changing water after an hour. Dry thoroughly with paper towels. Heat about an inch of oil (or enough to cover potatoes) in a large, heavy bottomed pot to 290 degrees. Blanch potatoes gently for about two minutes until cooked through but still completely pale. Place on a paper-towel lined sheet pan and cool in the refrigerator to stop cooking process.

Re-heat oil to 370 degrees. Cook fries until golden and crispy, about 3 to 4 minutes. If necessary, agitate gently with a spatula to prevent sticking. Remove from pan and toss with salt to taste (Myers doesn't blot but you can if you want less fat). Serve immediately. Recipe serves 4 to 6.

Angie's Chocolate Peanut Butter Bars

Angie’s Chocolate Peanut Butter Bars

Ingredients:

Bars

1 ½ cups peanut butter

1 ¾ cup powdered sugar

¼ cup melted butter

1 ½ cups brown sugar

1 cup Rice krispies or graham cracker crumbs

Topping

Melt 1 cup semi-sweet chocolate chips

¼ cup butter

Mix all bar ingredients together  and press into a pan.

Melt 1 cup semi-sweet chocolate chips and ¼ cup butter and spread over the peanut butter mixture.

 

Chill for 5 minutes. Cut into bars.  Chill for longer until ready to serve.

 

Snickerdoodle Muffins

Snickerdoodle Muffins

 1 cup butter, softened

 1 cup sugar

 2 tsp vanilla

 2 eggs

2 ¼ cups flour

 ¾ tsp baking powder

 ¾ tsp baking soda

 ¾ tsp cream of tarter

 ½ tsp salt

1 cup sour cream

 ¼ cup buttermilk

2/3 cup sugar

 2 TBS of cinnamon

 

Preheat the oven to 350 degrees. Prepare a muffin tin with liners. (I learned the hard way that they are too fragile for just cooking spray)

In a mixer, combine the butter and sugar and cream until fluffy.

Add the eggs and vanilla and combine.

In a separate bowl, combine the dry ingredients.

Add half of the dry ingredients to the mixing bowl and stir to combine.

Add the sour cream and buttermilk and mix to combine.

Add the rest of the dry ingredients and mix until you have a smooth batter.

In a small bowl, combine the sugar and cinnamon.

Use scooper and plop a scoop of batter into the bowl with the sugar and cinnamon.

Gently roll the batter in the sugar and cinnamon.

Place the ball into the muffin liner.

When you have completed all of the muffins, I sprinkled the leftover sugar onto the tops of all of the muffins.

Bake the muffins at 350 degrees for about 15-18 minutes or until they are golden on top and just baked through.  Bake 11 minutes for mini muffins.

Seared Tuna with Green Goddess Aioli

Seared Tuna with Green Goddess Aioli

adapted from Cooking Light

Ingredients:

Aioli:

 1/4 cup sour cream

 2 Tbsp chopped fresh cilantro

 1 Tbsp chopped fresh basil leaves

 1 Tbsp chopped fresh flat-leaf parsley

 1 ripe avocado, peeled and chopped

 2 Tbsp mayonnaise

 1 tsp fresh lemon juice

 1/4 tsp salt

 1 garlic clove, chopped

 

Tuna:

 1 1/2 tsp ground coriander

 1 tsp salt

 1 tsp ground cumin

 1 tsp garlic powder

 1/2 tsp chili powder

 1/4 tsp freshly ground black pepper

 6 (6 oz) tuna steaks (about 1 inch thick)

 Cooking spray

 

Directions:

To prepare aioli, combine first 9 ingredients in a food processor; process until smooth.

To prepare tuna, combine coriander and next 5 ingredients (through pepper) in a small bowl; sprinkle spice mixture evenly over tuna.

 

Heat a grill pan over medium-high heat. Coat pan with cooking spray. Add tuna; cook 2 minutes on each side or until medium-rare or desired degree of doneness. Serve with aioli.

Potatoes Gratin with Boursin

Potatoes Gratin with Boursin

 

2 cups whipping cream

1 (5 ounce) package boursin cheese

3 lbs red potatoes , unpeeled, thinly sliced

1 1/2 tablespoons fresh parsley , chopped

 

Directions:

Preheat oven to 400 degrees (200 C). Butter 9x13 inch baking dish with 2-inch high sides.

In saucepan, stir cream and Boursin over medium heat till Boursin melts and mixture is smooth (alternatively, heat cream in large bowl in microwave till very hot, then mix in Boursin till blended smooth).

Arrange half of sliced potatoes in baking dish in slightly overlapping rows. Generously season with salt and pepper and pour half of cream mixture over.

Repeat with remaining potatoes and cream.

Bake until top is golden brown and potatoes are tender when pierced with knife, about one hour sometimes as long as 1 hour and 15 minutes, depending on the size of your potato slices. )

Sprinkle with fresh parsley and serve.

 

Chicken Gyros with Cucumber Salsa and Tsatsiki

See updated version from 1/15/2015

Chicken Gyros with Cucumber Salsa and Tsatsiki

Gourmet | March 2009

Yield: Makes 4 servings

Ingredients

2  cucumbers, divided

1 1/2 cups Greek yogurt (3/4 pounds)

1 teaspoon fresh lemon juice, divided

5 garlic cloves, minced, divided

1 pint grape tomatoes, quartered

1 small red onion, halved and thinly sliced

1/3 cup chopped flat-leaf parsley

1/4 cup chopped mint (optional, depending on your tastes)

1/4 cup extra-virgin olive oil

1 rounded teaspoon dried oregano

1 rounded teaspoon dried rosemary, crumbled

1 (12-ounces) package naan bread (four 8-inch pieces)  or 4 (8-inch) pocketless pita rounds

1/2 roast chicken, skin discarded, meat shredded (about 2 1/4 cups), and carcass reserved for stock

Preheat broiler.

Peel and grate 1 cucumber, then squeeze it with your hands to remove excess water. Stir together with yogurt, 1/2 teaspoon lemon juice, one third of garlic, and 1/4 teaspoon each of salt and pepper to make tsatsiki.

Cut remaining cucumber into 1/4-inch pieces and stir together with tomatoes, onion, parsley, mint(if using), remaining 1/2 teaspoon lemon juice, and 1/4 teaspoon each of salt and pepper to make salsa.

Gently simmer oil, oregano, rosemary, remaining garlic, 1/4 teaspoon salt, and 1/8 teaspoon pepper in a small heavy saucepan, stirring constantly, until garlic is fragrant but not browned, 1 to 2 minutes. Toss chicken with 3 tablespoons garlic oil and brush one side of bread with remainder.

Heat bread, oiled side up, in a 4-sided sheet pan, covered with foil, 3 to 4 inches from broiler 3 minutes. Uncover and broil, rotating bread for even coloring, until golden in spots, about 2 minutes.

Spread some of tsatsiki on warm bread and top with chicken and some of lettuce and salsa. Serve remaining lettuce, salsa, and tsatsiki on the side.

Cooks' note:

Tsatsiki can be made 1 day ahead and chilled.

Read More http://www.epicurious.com:80/recipes/food/printerfriendly/Chicken-Gyros-with-Cucumber-Salsa-and-Tsatsiki-351874#ixzz1qWSpy400

Chicken Flautas with Avocado Cream

Chicken Flautas with Avocado Cream

Ingredients

For the Flautas:

Vegetable or canola oil, for frying

1 tablespoon butter

1/2 small red onion, diced

1 jalapeno, diced  (optional)

1 garlic clove, minced

1 teaspoon ground cumin

1/2 teaspoon cayenne pepper

1 rotisserie chicken, skin removed and meat finely shredded

1 cup fresh salsa

1/4 cup freshly chopped cilantro leaves

1 cup shredded Cheddar/Monterey jack blend

1 lime, juiced

Salt

16 (5 to 6-inch) flour tortillas  (or I used 8 inch tortillas and they worked fine.)

2 cups shredded iceberg lettuce, for serving

For the Avocado Cream:

1 very ripe avocado, halved, pitted and flesh removed

1 (4-ounce) container sour cream

2 tablespoons fresh lime juice

Salt

Finely Chopped cilantro

Toothpicks 

Directions

Fill a large pot with enough oil to reach 2 inches up the side of the pan. Heat over medium heat until a deep-frying thermometer inserted in the oil reads 375 degrees F. To make the flautas: In a pan over medium heat melt butter and saute onions and jalapenos until tender, about 5 minutes. Add garlic, cumin, and cayenne pepper and cook until fragrant, another 2 minutes. Add chicken and salsa; stir to combine. Remove from heat and stir in cilantro, cheese and lime juice. Let cool slightly.

Preheat oven to 200 degrees

Working with 4 tortillas at a time, spread a heaping spoonful along the middle of each tortilla. Roll tortilla tightly around the filling and secure with a toothpick. Using tongs, hold each flauta in hot oil until firm, then release to continue cooking. Cook until golden brown, about 2 minutes, then remove to a paper towel-lined plate and immediately season with salt. Keep flautas warm in the oven on a sheet tray while assembling and cooking the remaining tortillas.

To make the Avocado Cream: In a serving bowl, mash avocado, sour cream and lime juice until smooth. Season with salt, to taste.

To serve, arrange flautas on a platter of shredded lettuce and serve with Avocado Cream on the side.

Pumpkin Pie with Ginger Streusel

Pumpkin Pie with Ginger Streusel

* Note – make this well ahead of time. Takes a long time to make.

Adapted from a November 1994 Bon Appetit recipe

Yield: Serves 8

Crust Ingredients

2 tsp dried ginger

1 1/3 cups all purpose flour

2 tablespoons sugar

1/4 teaspoon ground cloves

1/4 teaspoon salt

1/4 cup (1/2 stick) chilled unsalted butter, cut into small pieces

1/4 cup chilled solid vegetable shortening, cut into small pieces

1 large egg yolk

2 tablespoons (or more) ice water

Filling Ingredients

1 16-ounce can solid pack pumpkin

1 1/2 cups whipping cream

3 large eggs

1/2 cup sugar

1/4 cup packed golden brown sugar

1 1/2 teaspoons ground cinnamon

1/4 teaspoons ground allspice

1/4 teaspoon ground nutmeg

1/4 teaspoon ground cloves

1/4 teaspoon salt

Topping Ingredients

1/2 cup all purpose flour

1/2 cup packed golden brown sugar

1 1/2 teaspoons ground ginger

1/2 cup (1 stick) unsalted butter, cut into small pieces, room temperature

1 cup crushed ginger snap cookies

 *This might be good with a gingersnap crust, similar to a graham cracker crust but using ginger snaps crumbs.

Place ginger in processor and process ;until minced. Add flour, sugar, cloves and salt; process to combine. Using on/off turns, cut in butter and shortening until mixture resembles coarse meal. Mix yolk and 2 tablespoons water in small bowl. Add yolk mixture to flour and butter mixture; process just until mixture forms moist clumps. If dough is too dry, blend in more water by teaspoonfuls. Gather dough into ball; flatten into disk. Wrap in plastic; chill 1 hour. (Can be made 1 day ahead. Keep chilled. Soften dough slightly at room temperature before rolling.)

Preheat oven to 350°F. Roll out dough on floured surface to 12-inch-diameter round. Transfer dough to 9-inch-diameter glass pie dish. Trim overhang to 1 inch. Fold edges under crust. Crimp decoratively, forming high-standing rim (about 1/2 inch above rim of dish). Freeze crust for 15 minutes. Line crust with foil and then fill with dried beans or pie weights. Bake crust 10 minutes. Remove foil and beans and bake until crust is set and pale golden, about 10 minutes. Transfer crust to rack; cool completely.

For filling:

Whisk all ingredients in large bowl until combined. Pour into pie crust.  (Note – you will have extra filling. Don’t pour too much because you’llneed room for crumb topping.)  Bake until skin begins to form on filling and filling begins to set, about 50 minutes. Remove from oven. Let pie stand 10 minutes to set slightly. Maintain oven temperature.

Meanwhile, prepare topping:

Mix first 5 ingredients in medium bowl. Rub in butter with fingertips until mixture begins to form small clumps. Sprinkle topping over pie. Bake until pie is set and streusel is golden brown, about 25 minutes. Transfer to rack and cool completely.

Beef Empanadas

Beef Empañadas

Adapted from a September 2007 Gourmet magazine recipe.
Yield: Makes 10 empanadas
Ingredients
3 hard-boiled large eggs

1 medium onion, finely chopped

1 tablespoon olive oil

2 garlic clove, finely chopped

1/2 teaspoon ground cumin

1/2 teaspoon dried oregano

1 pound ground beef chuck

1 1/2 tablespoons chopped pimiento-stuffed olives ( or more)

1 (14-ounce) can whole tomatoes in juice, drained, reserving 2 tablespoons juice, and chopped

1 package frozen empanada pastry disks, thawed. Goya brand – sold at Garden Fresh

vegetable oil

Hard boil eggs. Cool. Dice each egg

Cook onion in olive oil in a heavy medium skillet over medium heat, stirring frequently, until softened. Add garlic, cumin, and oregano and cook, stirring, 1 minute. Stir in beef and cook, breaking up lumps with a fork, until no longer pink, about 4 minutes.

Add olives, 1/2 teaspoon salt, 1/4 teaspoon pepper, and tomatoes with reserved juice, then cook, stirring occasionally, until liquid is reduced but mixture is still moist, about 5 minutes. Spread on a plate to cool. Add egg.

Preheat oven to 425°F with rack in middle.

Lay a large sheet of plastic wrap on a dampened work surface (to help keep plastic in place), then roll out an empanada disk on plastic wrap to measure about 6 inches. Place 3 tablespoons meat mixture on disk . Moisten edges of disk with water and fold over to form a semicircle, then crimp with a fork. Make more empanadas in same manner.

Empanadas can be brushed with oil and baked on an oiled baking sheet in a 425°F oven until golden, about 10 minutes.

 

Bourbon Chicken

Bourbon Chicken

3 boneless chicken breasts (1.5 lbs)

 1 tsp peanut oil
 2 tsp cornstarch

Marinade:

¼ cup soy sauce
1 tsp thick soy sauce (or a combo of soy sauce and molasses)
1/4 cup brown sugar
 ¼ cup bourbon
 1 tsp ground ginger
 ½ tsp garlic salt
 
-Cut all of the fat off the chicken and cut the breasts into 1 inch pieces.

-In a large container with a tight fitting lid, mix together all of the ingredients for the marinade. If 

 you don’t have thick soy you can substitute with just a ½ tsp of molasses. Stir the marinade

 thoroughly until all the sugar has dissolved.

-Then add the chicken making sure that each piece is coated with the marinade and refrigerate over

 night. Be sure to have a container with a tight fitting lid, the alcohol is quite strong and will leave an

 odor in your refrigerator if the lid is not sealed tight.

- When you are ready to cook the chicken, drain it from the marinade, reserving the marinade to be
 used later.

- In a small cup, mix the cornstarch with just a little water to dissolve and set it aside.

- Heat a large non stick pot or wok on high. Once hot, add the oil.
-When the oil it hot, add the chicken and cook it until it browns. Remember, you have to wait for all
  the liquid in the chicken to evaporate before it can brown. This takes about 7 minutes.
- Once the chicken is brown, slowly stir in the reserved marinade and bring it to a boil.
- Then add the cornstarch mixture and stir until it becomes thick.
- Serve with fried rice. Makes 3 servings.

My kids loved this recipe! 

Spaghetti Squash Au Gratin

Spaghetti Squash Au Gratin

Serves 6

1 medium spaghetti squash

2 tablespoons butter

1 small yellow onion, cut in half and very thinly sliced

½ cup sour cream

½ - 1 cup shredded cheddar cheese

- Cut the spaghetti squash in half and remove the seeds.  Poke with a fork and cook for 1 hour in a 350 degree oven.   In a medium sized skillet over medium heat, add the butter, onions, and cook until the onions are slightly brown in color.  Salt and pepper to taste. 

- Using a fork, scrape the insides of the squash and transfer to a small bowl.  Combine the squash, onions, sour cream and half the cheese together and mix well.  Transfer the mixture to a buttered baking dish and top with remaining cheese.

- Place into a 375º for 15 – 20 minutes until golden brown on top.

Apple Pie with Oat Streusel

Apple Pie with Oat Streusel  - Bon Appétit  November 2010

adapted from Jeanne Kelley's recipe 

***Note – this takes 2 hours and 40 minutes to bake and cool so plan ahead!

Yield: Makes 8 servings

Filling:

2-3 pounds Pippin apples , or Granny Smith apples, peeled, cored, cut into scant 1/4-inch-thick slices (about 4-7 apples, depending on the size) -

1/2 cup sugar

2 Tablespoons (packed) golden brown sugar

3 tablespoons unsalted butter, melted

2 tablespoons all purpose flour

2 teaspoons ground cinnamon

1/2 teaspoon ground nutmeg

Generous pinch of salt

Pie Crust:

1 1/4 cups unbleached all purpose flour

3/4 teaspoons sugar

1/2 teaspoon salt

1/4 cup (1/2 stick) chilled unsalted butter, cut into 1/2-inch cubes

1/4 cup frozen non-hydrogenated solid vegetable shortening, cut into pieces

2 ½  tablespoons (or more) ice water

1/4 cup old-fashioned oats

Topping:

3/4 cup unbleached all purpose flour

1/2 cup (packed) golden brown sugar

1/4 cup sugar

1/2 teaspoon ground cinnamon

1/2 teaspoon salt

1/4 teaspoon ground nutmeg

7 tablespoons chilled unsalted butter, cut into 1/2-inch cubes

1/2 cup old-fashioned oats

Crust Preparation

Blend flour, sugar, and salt in processor. Add butter and shortening; using on/off turns, process until mixture resembles coarse meal. Transfer mixture to large bowl. Add 2 ½  tablespoons ice water; mix with fork until moist crumbs form, adding more ice water by teaspoonfuls if dry. Gather dough together;. Form piece into ball; flatten into disk and wrap in plastic. Chill at least 30 minutes. DO AHEAD: Can be made 3 days ahead. Keep chilled. Let soften slightly before rolling.

Position rack in center of oven; preheat to 400°F. Place rimmed baking sheet in bottom of oven to catch spills, or if there isn’t room, put a piece of tin foil on the bottom rack. Do not put it on the bottom of the oven because it can melt into the bottom of the oven. (Note- this step is essential!)  Place sheet of parchment paper on work surface; lightly flour parchment. Place dough disk on parchment; sprinkle very lightly with flour. Cover with another sheet of parchment; roll to 9-inch round. Remove top parchment; sprinkle oats evenly over crust. Cover again with top parchment; roll to 12-inch round, rolling oats into crust. Remove top parchment. Using bottom parchment as aid, invert crust, oat side down, into 9-inch diameter glass pie dish. Remove parchment. Press crust gently into pie dish. Turn dough overhang under, forming high-standing rim 1/2 inch above sides of dish. Crimp edges.

For filling:

Toss all ingredients in large bowl. Let stand while preparing topping.

For topping:

Blend first 6 ingredients in processor. Add butter; using on/off turns, blend until moist dough forms (mixture will resemble wet sand). Add oats; using on/off turns, mix briefly, leaving half of oats whole. Stir filling; transfer to crust, mounding in center. Sprinkle topping evenly over.

Bake pie until topping is golden, about 40 minutes. Reduce oven temperature to 350°F. Bake until apples are tender when pierced with small sharp knife, covering pie loosely with foil if topping and crust are browning too quickly, about 30 minutes longer*.  Cool pie on rack until slightly warm, at least 1 hour. Serve warm or at room temperature. (Adjusted time from recipe to 30 minutes instead of 1 hour longer.)

Read More http://www.epicurious.com/recipes/food/printerfriendly/Apple-Pie-with-Oat-Streusel-361836#ixzz29PIwcMlX

 

Poached Halibut with Tomato and Basil

Poached Halibut with Tomato and Basil
Adapted from a Rachael Ray recipe      4 servings

Ingredients

4 (6 to 8-ounce) portions halibut fillets
Salt and pepper
1-2 tablespoon olive oil
1 clove garlic, crushed
1 shallot, sliced
1/2 cup white wine, eyeball it
1 28 oz. can diced tomatoes with Italian seasonings, well drained
1/4 lemon (optional)

3-4 Tbsp fresh basil, torn or rolled and shredded with your knife, chiffonade

Angel hair pasta

Olive oil

butter,
salt 

Directions

Start a pot of water and heat to a boil (for pasta).

Heat oil in large skillet (one with a top). Add minced shallots and cook 3 minutes. Add garlic and cook for 1 more minute.  Season fish generously with salt and pepper. Arrange fish in the pan and turn to coat in oil, leaving it skin side down.  Add wine. Top each fillet of fish with 1/4 of the tomatoes. Place the pan on the stove top and bring the liquid to a boil over medium high heat. Top the pan with a tight fitting lid and reduce heat to moderate.

Cook angel hair pasta according to box directions for al dente. 

Cook fish 8 to 10 minutes until opaque and flaky, but not dry. Carefully transfer fish topped with tomatoes to dinner plates or serving plate with a thin spatula. Spoon pan juices over the fish. Squeeze the wedge of lemon over the cooked fish and top each fillet with lots of torn or shredded basil.  Drain angel hair and toss with olive oil, butter, and salt.  Serve immediately.

Corned Beef Hash

Corned Beef Hash

Gourmet | December 1999

If you choose to make this hash with eggs, you’ve got breakfast. Take away the eggs, pair it with a green salad, and dinner is served.

Yield: Makes 4 servings

Ingredients

1 lb golden or red potatoes, cut into 1/4-inch dice

1-lb piece cooked corned beef, cut into chunks

1 cup chopped onion and red onion

1 large red bell pepper, diced

2 tablespoons unsalted butter

1/4 cup heavy cream (optional)

4 large eggs (optional)

Sauté onion and red onion in butter in a 12-inch nonstick skillet over moderately high heat, stirring, until lightly browned, about 5 minutes. Add potatoes and sauté over moderately hmedium igh heat, covered for first 5 minutes, stirring occasionally, and then uncovered until browned, about 10 minutes more. Add red pepper and cook an additional 5 minutes.  Check potatoes to see if cooked through. If so, Stir in corned beef and salt and pepper to taste, then cook, stirring occasionally, until browned. If using cream, add cream and cook, stirring, 1 minute.

If desired, make 4 holes in hash and break 1 egg into each. Cook over moderately low heat, covered, 5 minutes, or until eggs are cooked to desired doneness, and season with salt and pepper. Sprinkle hash with parsley.

Creamed Spinach

Creamed Spinach

8 oz fresh spinach

2 tbsp finely chopped red onion

1 tbsp Olive oil

2 tbsp Butter, divided

½-3/4 cup half and half

Salt and pepper

1 tsp minced garlic

1 tbsp flour

In a medium skillet with higher sides, heat 1 tbsp olive oil and 1 tbsp butter. Add 1 tsp minced garlic. Add the spinach. Cover skillet and cook over high heat until steam appears. Reduce heat and simmer until wilted, 3 – 5 minutes.  Remove from pan and set aside in a bowl.  Add a tbsp. butter to the pan. Sauté finely chopped red onion for 5 – 10 minutes. Add 1 tbsp flour and cook 1 – 2 minutes. Slowly stir in WARM half and half. Stir until sauce is slightly thickened. Add salt and pepper.   Chop or cut up cooked spinach a bit. Then add to the pan. Stir together, adjust salt and pepper. Cook 3 minutes.

Lentil & Black Bean Tacos

Lentil & Black Bean Tacos (A healthier alternative to beef tacos)

Ingredients

1/2 medium yellow onion, finely diced

 1 cloves garlic, minced

1 packet  taco seasoning

 8 ounces  dried lentils (rinsed)

 2 cups beef or chicken broth

2 cups water

8 oz can black beans

DIRECTIONS

Heat a little olive oil in a large skillet, saute onion for about 3 minutes. Stir in garlic and cook for 1 minute. Add in the lentils and about half of the  taco seasoning packet and saute for about a minute or two.  Stir in water and broth.  Bring to boil. Reduce heat to medium low and cover, with lid cracked slightly. Simmer for 30 - 45  minutes, stirring occasionally, until lentils are soft. . If the mixture starts to dry out add 1/4 cup water.

Add rinsed black beans and the rest of the taco seasoning. Stir and simmer for a few minutes.

Serve with regular taco fixings.

 

Cinnamon Sugar Tortilla Crisps

Baked Cinnamon-Sugar-Coated Tortilla Chips

Ingredients
Flour tortillas
1/2 cup sugar
2 tsp cinnamon
3 - 4 tbsp melted butter

Directions

- Adjust your oven rack to the center of the oven.. Preheat your oven to 350 degrees Fahrenheit.

- Melt 3 or 4 tbsp. butter in a small bowl. In another bowl mix 1/2 cup sugar, 2 or 3 teaspoons .

 Combine the sugar and cinnamon, stirring until well blended.

- Cut a stack of 6 or 8 flour  tortillas into wedges, as you would a pizza, using a pizza cutter, or kitchen shears. 

- Lay the tortillas out on a cookie sheet, arranging them so they don't touch. Brush one side of the tortillas with melted butter. Sprinkle the chips with the sugar and cinnamon mixture. Flip them over and brush the other side with melted butter and sprinkle with the cinnamon sugar.

- Bake the chips for approximately 6 to 8 minutes, shaking the pan gently after about 4 minutes to prevent sticking. Watch the chips carefully to avoid burning; the chips will turn a light, golden brown when finished.

Serve warm or cool.

Cuban Style Asado Pork with Vino Mojo

Cuban-Style Asado Pork with Vino Mojo

serves 8-10

1 large head of garlic, unpeeled

4 medium shallots, peeled and quartered

2 Tablespoons Extra-Virgin olive oil, divided

1 1/2 cups dry white wine (I use a Sauvignon Blanc)

5-6 pound bone-in pork shoulder

1/4 cup freshly squeezed lime juice

2 bay leaves, broken

1 Tablespoon dried oregano, preferably Mexican

2 1/2 teaspoons ground cumin

1 1/2 teaspoons kosher salt, plus more for seasoning

1 1/4 teaspoons freshly ground black pepper, plus more for seasoning

1/2 cup Extra-Virgin olive oil

Preheat the oven to 350º F.  Slice the top third of the garlic head to expose the clove, leaving the stem intact.  Place the garlic on a sheet of aluminum foil, drizzle with 1 tablespoon of the olive oil.  Seal the foil tightly to enclose the garlic.  Place the pouch on a rimmed baking sheet.  Repeat the procedure using the shallots and remaining olive oil.  Place the shallot pouch on the baking sheet.  Bake until tender, about 1 hour.  Cool to room temperature inside the foil.  (The roasted garlic and shallots will keep in an airtight container in the refrigerator for up to a week). Squeeze the roasted cloves from the skin; set aside.  Trim the root end from the shallots and roughly chop; set aside.

 

In a small saucepan, bring the wine to a boil and reduce by half.  (This takes a while. ) qip Cool to room temperature.

 

In a blender or food processor, combine the wine reduction with the lime juice, roasted garlic, roasted shallots, oregano, cumin, salt, and pepper, and blend until smooth.  With the motor running, pour the olive oil in a slow steady stream to emulsify.  Put a plastic zipper-lock bag big enough to hold the pork into a mixing bowl.  Put the pork in the bag and pour the wine mixture in the bag; close the bag.  Allow the pork to marinate in the refrigerator overnight, turning the bag occasionally.

Preheat the oven to 325º F.  Remove the pork from the bag, reserving the marinade in the refrigerator.  Season the pork all over with kosher salt and freshly ground black pepper.  Place the pork in a large Dutch oven or roasting pan, fat side up.  Cover and cook in the oven for 1 1/2 hours.  Remove from the oven and carefully turn the pork fat side down, pour the reserved marinade over the meat, cover and cook for 1 1/2 hours longer or until the meat is almost falling off the bone.  Remove the pork from the oven and increase the temperature to 375º F.  Uncover the pork and turn the pork fat side up and cook for 30 minutes to brown the pork.  Remove the pork from the oven and transfer to a cutting board to let rest.  Pour the juices from the pan into a gravy separator or a clear glass heatproof container.  The fat will rise to the top and the wine "mojo" will sink to the bottom.  Discard the fat.  Keep the sauce warm in a saucepan until ready to serve.

To serve, remove the roast from the bone and slice or shred into large pieces.  Serve with the vino mojo.  Enjoy!

Use the leftovers in pork tacos!

Source: Adapted from Everyday Dining with Wine, by Andrea Immer