Monthly Archives: January 2013

Winter Sweet Potato Salad with Blood Orange Vinaigrette

I saw this recipe on Twitter and just had to make it!  I finally did today and I’m kicking myself for not making it earlier!  I LOVE this salad and I know it’s one I will continue to make.  This recipe is taken from Samantha Ferraro (@FerraroKitchen).  Her recipe site is called “The Little Ferraro Kitchen – Celebrating Classic and Cultural Cuisine”.  I did not change anything in this recipe, I just didn’t add the blue cheese.  I also used mixed greens that were half mixed with spinach.  There is no serving size listed but, I made this for myself for lunch, and I have enough leftover for lunch again tomorrow (lucky me!!)

2 cups winter greens mix (kale, mustard greens, spinach, beet greens)
1 sweet potato, peeled and cut into 1 inch cubes
1/4 onion, sliced
1/2 lb cherry tomatoes
1 oz blue cheese, crumbled
Salt and pepper, to taste
Olive oil for drizzling

1 blood orange, juiced
2 tangerines (or 1 orange), juiced and zest
1/4 cup olive oil
1 Tablespoon Dijon mustard
1 Tablespoon honey
2 Tablespoons rice wine vinegar
Salt and pepper, to taste

1. On a foil lined baking sheet, add sweet potatoes, onions and cherry tomatoes.  Toss with a good drizzle of olive oil and salt and pepper.  Roast at 400 degrees Fahrenheit for 35 minutes until everything begins to caramelize.
2.  To make the vinaigrette, add all the ingredients to a mason jar and shake for a few seconds.  
3.  Toss 2 Tablespoons of the vinaigrette with the salad greens in a bowl and place on a plate.  Top with roasted sweet potatoes, cherry tomatoes and onions.
4. Store leftover vinaigrette in a small container and store in fridge.  You will have extra.
5.  Top salad with crumbled blue cheese. 

Indo-Chinese Lettuce Wraps

Spicy and so good!!  This recipe is taken from “The Epicurious Cookbook – More than 250 of our best-loved four fork recipes” by Tanya Steel and the editors of Epicurious.  I used iceberg lettuce.  The cookbook suggests using butterhead varieties such as Boston or Bibb as they are more pliable and lend a more tender bite, but I was looking for some crunch. 

2 teaspoons garam masala
2 teaspoons ground cumin
2 teaspoons ground coriander
1/2 teaspoon cayenne
3 tablespoons vegetable oil
1/2 large yellow onion, cut into medium dice
1 large fresh jalapeno chile, seeded and minced
3 garlic cloves, minced
1 (1-inch) piece fresh ginger, peeled and coarsely grated
1 pound ground chicken
1 teaspoon salt
2 tablespoons ketchup
1/2 cup plus 1 tablespoon chopped fresh cilantro leaves
2 romaine hearts, leaves separated

1. In a small bowl, whisk together the garam masala, cumin, coriander, and cayenne.
2.  In a large saute pan over moderate heat, heat the oil until hot but not smoking.  Add the onion and saute, stirring occasionally, until translucent, about 3 minutes.  Add the jalapeno, garlic, and ginger and saute, stirring occasionally, 2 minutes.
3.  Add the chicken and saute, breaking up any lumps with a wooden spoon, until no longer pink, about 3 minutes.  Stir in the spice mixture, along with the salt and ketchup, and saute 1 minute.
4.  Stir in 1/4 cup water, and saute, stirring occasionally, until the chicken is cooked through, about 6 minutes.  Stir in 1 tablespoon cilantro, then transfer to a medium bowl.
5.  Serve the chicken alongside the lettuce leaves and the remaining 1/2 cup chopped cilantro.  To eat, pile chicken onto a lettuce leaf and top with cilantro. 
Yield: Makes 4 servings 

Sweet ‘n’ Smoky Meatloaf

This recipe is taken from “The Epicurious Cookbook – More than 250 of our best-loved four-fork recipes” by Tanya Steel and the editors of Epicurious.  My husband and the kids loved this meatloaf.  I think I would cut the Parmesan cheese down to 3/4 cup since it was a little strong.  The bacon is optional, I made it with.

2 pounds ground beef chuck
1 cup finely grated Parmesan cheese
3/4 cup plain dry bread crumbs
1/2 cup ketchup, plus more for serving
1/2 medium onion, coarsely grated using the large holes on a box grater
1 garlic clove, minced
2 large eggs, beaten
2 tablespoons light brown sugar
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
5 to 7 thin slices bacon (optional)

Special equipment: 1 (9 by 13-inch) baking dish

1. Position a rack in the middle of the oven and preheat the oven to 400F.
2. In a large bowl, crumble the ground beef.  Add the cheese, bread crumbs, ketchup, onions, garlic, eggs, brown sugar, salt, and pepper.  Using your hands, gently mix to combine.
3. Transfer the meat mixture to a 9 by 13-inch baking dish and form it into a roughly 5 by 12-inch loaf.  Drape the bacon slices diagonally over the top and sides of the meatloaf and bake until the bacon is browned and the meatloaf gives slightly when pressed in the center, about 45 minutes.  Let the meatloaf stand about 10 minutes before slicing and serving.

Yield: Makes 6 servings

Buttermilk Pancakes with Maple Syrup Apples

I made this recipe this morning.  I mixed the dry ingredients the night before to save some time.  These are by far the best pancakes ever and the apples make them even better!  This recipe is taken from “The Epicurious Cookbook – More than 250 of our best-loved four-fork recipes” by Tanya Steel and the editors of Epicurious.

For Maple Syrup Apples
2 tablespoons (1/4 stick) unsalted butter
3 large Golden Delicious apples, peeled, cored, and cut into 1/2-inch slices (about 1 1/2 pounds)
1 tablespoon plus 1/2 cup pure maple syrup
1/2 teaspoon ground cinnamon

For Pancakes
1 cup all-purpose flour
2 tablespoons yellow cornmeal
2 tablespoons light brown sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
1 cup plain whole-milk yogurt
1 large egg
1 1/2 tablespoons, unsalted butter, melted
Unsalted butter, for griddle
Maple syrup, for serving

Make Maple Syrup Apples
Melt the butter in a large nonstick skillet over medium-high heat.  Add the apples and 1 tablespoon maple syrup; saute until apples are tender, about 5 minutes.  Mix in remaining 1/2 cup maple syrup and cinnamon.

Make Pancakes
1. Combine the flour, cornmeal, sugar, baking powder and soda, and salt in a large bowl; whisk to blend.  Whisk the buttermilk, yogurt, and egg in a medium bowl to blend; add to the dry ingredients and stir until just blended but still lumpy.  Gently mix in the melted butter.
2. Heat a griddle or large nonstick skillet over medium heat.  Spread a thin coating of butter over the griddle and let melt.  Working in batches, drop the batter by 1/3 cupfuls onto the griddle, spacing apart.  Cook the pancakes until brown on the bottom and bubbles form on top, about 3 minutes.  Turn the pancakes over and cook until the bottoms are brown and pancakes are barely firm to touch.  Transfer to plates.  Repeat with the remaining batter, adding more butter to griddle as needed.
3. Spoon the apples over the pancakes.  Serve, passing additional maple syrup.
Yield: Makes 4 servings 

Southwestern-style Chicken Soup with Barley

This soup is more like a stew.  It is super tasty!  This recipe is taken from “The Epicurious Cookbook – More than 250 of our best-loved four-fork recipes” by Tanya Steel and the editors of Epicurious. Give yourself time to make this as the barley needs to simmer in the soup for 45 minutes.  The book suggests for a meatless meal, simply omit the chicken and substitute vegetable broth for the chicken stock.  You can even bump up the bean count for additional protein – and extra fiber.  

3 tablespoons lemon juice
2 tablespoons vegetable oil
2 tablespoons chili powder
1 1/2 teaspoons ground cumin
1/2 teaspoon garlic powder
4 boneless skinless, chicken breast halves
2 medium onions, chopped
4 garlic cloves, minced
1/2 teaspoon freshly ground black pepper
1 (28-ounce) can diced tomatoes with their liquid
5 1/2 cups chicken stock or low-sodium chicken broth
1 (15-ounce) can black beans, drained and rinsed
1/2 cup medium pearl barely
1 (4-ounce) can diced mild or hot green chilies
1 tablespoon tomato paste
1 cups frozen corn kernels, thawed

1.  In a small bowl, whisk together the lemon juice, 1 tablespoon vegetable oil, 1 tablespoon chili powder, 1/2 teaspoon cumin, and the garlic powder.  Place the chicken breasts in a large bowl.  Add the lemon juice mixture and toss to thoroughly coat the chicken.
2.  In an 8-quart Dutch oven over moderate heat, warm 1 tablespoon vegetable oil.  Add the chicken and cook, turning once or twice, until browned and cooked through, about 12 minutes total.  Transfer the chicken to a plate. 
3.  Add the remaining 1 tablespoon vegetable oil along with the onions and garlic to the Dutch oven and saute, stirring occasionally, until the onions are translucent, about 6 minutes.  Add the black pepper along with the remaining 1 tablespoon chili powder and the remaining 1 teaspoon cumin and cook, stirring frequently, for 2 minutes.  Add the tomatoes, and their liquid, chicken stock, black beans, barley, chilies, and tomato paste and bring to a boil, stirring occasionally.  Reduce the heat to moderately low, cover, and simmer until the barley is tender, about 45 minutes.  
4.  Cut or tear the chicken into bite-size pieces.  Once the barley is tender, stir the chicken into the soup along with the corn, and cook until heated through, about 3 minutes.  Season with salt and pepper and serve.
Yield: Makes 8 servings