Monday, March 31, 2008

Leeks and Sautéed Greens

Taken from a new DRI Fav. World's Healthiest Foods because leeks were the "Food of the Week." This recipe is a great tasting way of receiving the many health benefits of the super food kale. The leeks are a delicious complement, and this dish can be made very easily, so you can have it often. Adding the oil at the end gives it a rich taste without heating it, making this even healthier than most sautéed greens.
We've added WHFoods to our food blog list because they are a constant source of inspiration, they have have food of the week, and recipes throughout the week that use that ingredient. They are into whole, healthy, real food, but they're not didactic about it (like us!).

Prep and Cook Time: 15 minutes

1 cup sliced leeks, about 1 leek
4 cups chopped kale
1/4 cup + 1 TBS chicken or vegetable broth
3 medium cloves garlic, pressed
1 tsp fresh lemon juice
1 tsp extra virgin olive oil
salt and black pepper to taste
soy sauce to taste (optional)

Heat 1 TBS broth in a 10-12 inch stainless steel skillet. Healthy (which means to sauté in broth) sliced leeks in broth over medium low heat for about 5 minutes, stirring frequently. Add kale, ¼ cup broth, cover and simmer on low heat for about 7-8 minutes, stirring occasionally.
Toss with pressed garlic, lemon juice, soy sauce, olive oil, salt and pepper.
Serves 2

Sunday, March 30, 2008

Honey-Lime Dressing

1/4 cup fresh lime juice
1/4 cup olive oil
2 tbsp honey
2 tbsp finely chopped fresh cilantro (or more to taste)
1 garlic clove, peeled and minced
1 tsp chopped jalapeño pepper (use canned for less heat)

Cilantro Salad Dressing

Cilantro adds a fresh citrus flavor to this dressing. Use it over your regular side salad or drizzle on carne asada tacos for an authentic taste.

1/2 cup cilantro
1/4 cup oil
1 tablespoon lime juice
pinch of garlic powder
pinch of Mexican oregano
pinch cumin
salt to taste

Combine all ingredients in a blender. Blend on low speed until almost smooth.

Monday, March 24, 2008

Cha Jang Mein (Noodles with Black Bean Sauce)

1/4 pound pork (or the protein of your choice)
1/4 pound raw shrimp -- optional
1 tablespoon soy sauce
1 tablespoon rice wine
1 tablespoon chopped ginger
1 teaspoon chopped garlic
3 medium onions -- chopped
2 medium zucchini -- chopped
3/4 cup oyster, shiitake, or straw mushrooms -- chopped
1 cup cha jang (black bean paste, not sauce!)*
oil or shortening
1 cup chicken broth
1 tablespoon corn starch
1 tablespoon water
fresh chinese noodles -- cooked

*Look for this at a Chinese or a Korean Market. No substitutes!
1. Cut the pork into small pieces. Mariate in soy sauce, rice wine, ginger, and garlic. Set aside. If using shrimp, shell, devein and salt lightly. Set aside.

2. In a wok, over high heat, stir fry the onion and zucchini. Depending on the size of the wok, you might have to do it in batches. Remove and set aside.

3. Heat the shortening or oil in the wok. The amount varies, depending upon the amount of the black bean paste, but don't be too stingy with the oil. Dump the paste in the wok, stirring quickly to avoid burning. Stir for approximately 2 -3 minutes.

4. Add the pork and stir fry till it is cooked, approximately 1 - 2 minutes.

Add the vegetables and mix.
5. Add the chicken broth. Bring to a boil.
6. Add the shrimp, if using, and mix.
7. Mix the corn starch and water. Add it to the wok and stir til thickened and bubbly..
8. Serve immediately over cooked noodles.

Saturday, March 22, 2008

Salade Nicoise

From Epicurious, scaled down in volume. (This recipe need to be DRI-ized, that is, simplified to keep the best aspects and to forget the fussing, we'll do that shortly). This salad was inspired by a classic Salade Niçoise with its fresh anchovies, potatoes and green beans, and one offered to me by Alice Waters, owner of Chez Panisse, who comes to France every year to avail herself of, among other things, the fine green beans of summer.
Serves 4-5
Susan Herrmann Loomis

For the vinaigrette:
1 1/2 tablespoons best quality cider vinegar
1/2 tablespoon Dijon-style mustard
1/2 cup plus 1 tablespoons extra virgin olive oil
1/2 medium new white onion, sliced paper-thin
1 cloves garlic, minced
1 1/2 cups flat-leaf parsley leaves, loosely packed
1/4 cup mixture of tarragon and fresh chervil leaves, loosely packed
Sea salt and freshly ground black pepper to taste

For the Salad:
1 pounds fresh tuna
1/2 tablespoon extra-virgin olive oil, for rubbing on the tuna
Sea salt and freshly ground black pepper
10 anchovy fillets (preferably packed in oil)
1/2 pound green beans, trimmed
1/2 pound yellow beans, trimmed
1 pounds of tiny new potatoes, scrubbed
1/4 each red and yellow bell peppers, cut in thin (1/4-inch) strips
3 medium red and yellow tomatoes, stemmed and quartered
3 farm eggs, hard-cooked and peeled
1/2 cup nicoise olives
Sprigs of parsley and chervil, for garnish

Make the vinaigrette:
In a large bowl make the vinaigrette by whisking together the vinegar and the mustard. Slowly whisk in the oil in a thin stream to emulsify the mixture. Stir in the garlic and the onions.
Mince the parsley and add it, with the tarragon and chervil, to the dressing, mixing well. Season to taste with salt and pepper.

Make the Salad:
Rinse the tuna, pat it dry and refrigerate it until just before cooking.

Build a small fire in a barbecue.
When the coals are red and dusted with ash, spread them out, and lay the rosemary atop them. Set the grill atop the coals. Rub the tuna on all sides lightly with olive oil, and place on the grill. Cover the grill, leaving the vents open, so the tuna grills and smokes at the same time. Grill until the tuna is lightly golden and almost cooked through, 5 to 7 minutes. Carefully turn the tuna and cook until it is golden on the other side and opaque through, an additional 5 to 7 minutes. The cooking time will vary depending on the heat of the fire, so check it carefully. Transfer the tuna to a plate, season it lightly all over with salt and pepper, and let it cool to room temperature. When it is cool enough to handle, carefully remove the skin and any bones. Drizzle it on both sides with about 3 tablespoons of the vinaigrette, then reserve at room temperature.
Drain the anchovies of oil and pat them dry.

Steam until beans are tender firm, about 6 minutes. Remove from the steamer and let cool on a wire rack covered with a cotton tea towel.

Transfer one-third of the dressing to a medium sized bowl.
Bring a medium-sized pot of salted water to a boil, and add the potatoes.
Cook just until they are tender through, about 15 minutes. Drain. If you want to peel them, do so as soon as they are cool enough to handle. Add them, still warm, to the one-third of the vinaigrette. Toss, and reserve.

To assemble the salad, just before serving toss the beans and the peppers with enough vinaigrette to fully moisten them, and arrange them in the center of a serving platter.
Top them with the anchovy fillets, arranging them attractively on top. Quarter the eggs, and place them, with the tomatoes, around the beans and peppers. Drizzle them with 2 to 3 tablespoons of the vinaigrette.
Place the potatoes on another platter.
Break the tuna apart into large pieces, and arrange the pieces attractively atop the potatoes. Sprinkle with the olives. Drizzle with any remaining vinaigrette, and garnish with several sprigs of parsley and chervil. Serve immediately.

Saturday, March 15, 2008

Roasted Whole Branzini

Keep the head on, and the tail on, don't scale, keeps heat in better.
Clean cavity, pat dry, fill with mixed fresh herbs (thyme, rosemary etc), Salt and pepper.
Drizzle lightly with Olive Oil.
Place on tray in middle rack of preheated 375 oven for 25-35 minutes (1-2 lb fish). (Can also grill wrapped in foil for 20 minutes).
Let cool slightly, run knife along top edge of fish, and using tablespoon lift fillet up and way from bones, which should largely remain attached to spine. Spoon some of herbs over fillet and serve w/lemon.

Greek Artichoke Salad

Jerry Stratton
Monday, October 17, 2005

Feta cheese and lemon combine with black olives and artichokes for a very interesting salad.
Servings: 4
Preparation Time: 15 minutes

1 red bell pepper
1 can black olives, pitted
1 can artichoke hearts
1/3 cup chopped onion
juice of 2 lemons
1 tblsp olive oil
1/3 cup feta cheese, crumbled

Chop red bell pepper into small pieces
Chop artichoke hearts into chunks
Slice black olives
Mix everything together
Feta cheese and lemon is a great start for any salad, but combining tender artichokes with black olives and red bell makes this Mediterranean-style salad stand out.

The lemon will mellow the sharpness of the onion, and develop the other flavors, if you let it sit for about half an hour before serving.

Like most good salads, this needs a good bread to accompany it.

Saturday, March 8, 2008

Roasted Asparagus with Herbes de Provence

From Allrecipes

1 bunch fresh asparagus spears, trimmed
2 tablespoons olive oil
1 tablespoon dried Herbes de Provence
sea salt and pepper to taste

1. Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
2. Toss the asparagus with olive oil, Herbes de Provence, salt, and pepper. Spread the asparagus onto the baking sheet in a single layer.
3. Roast in preheated oven until tender and lightly browned, about 12 minutes.