Shrimp Lettuce Wraps w/ Creamy Sriracha Sauce

This has become one of my super quick go-tos on busy nights.  It's easy to keep the ingredients on hand and it's really healthy.  I love tacos, and lettuce wraps are basically just Asian flavored tacos.  They are a great main dish, but would also make a nice appetizer to a multi-course meal.  Another bonus with this dish, is that is just as easy to make 10 servings as it is 1 serving; it all depends on how much shrimp you thaw/buy.

Shrimp Lettuce Wraps
peeled deveined shrimp (I suggest 1/3 lb per person and I like 31-40 size for this)
lettuce leaves, green leaf or bibb/Boston works best (2-3 per person)
garlic teriyaki stir-fry sauce (1 Tbsp per serving; save some time and just use a good a bottled sauce)
additions:
radishes, bean sprouts, cucumbers, carrots, lime wedges, etc.

   Salt and pepper shrimp.  Saute over med-high heat in a little bit of oil (I like to use coconut or avocado) for about 2 minutes per side.  Toss with sauce and cook another minute so sauce glazes the shrimp and shrimp is cooked through.
   *I have also done this with strips of crispy tofu.  Also seriously delicious.

Creamy Sriracha Sauce
2 Tbsp fat free Greek yogurt
1 Tbsp mayo (any fat content, I use olive oil mayo)
2 tsp sriracha

Combine.  Makes 2 servings.

Butternut Squash & Kale Mac 'n' Cheese

I guess this was my last hoorah of cheese for a some time.  The hubs has a small scale IBJJF (International Brazilian Jui Jistu Federation) competition on Saturday in Atlanta and then the PanAms (large scale) in early March, and he needs to drop like 6-8 lbs for that.  I volunteered to be in an X-Men costume group for DragonCon Labor Day weekend, so I am trying to get in superhero shape in the next 6 months.

This macaroni and cheese is probably as healthy as you can get while still being 100% indulgent.  I still used full fat cheese and a little bacon (it needed to be used up), but I made some adjustments so there is no need to feel guilty about eating this delicious concoction.

Butternut Squash & Kale Mac 'n' Cheese
12 oz whole wheat penne, cooked ~1 min shy of being done
2 1/2 C peeled and cubed butternut squash
3 C chopped kale or baby kale
3 center cut bacon slices, chopped (or regular bacon, extra fat removed)
1/2 C diced onion
1 tsp minced garlic
2 tsp butter
1 Tbsp flour
1 3/4 C low sodium veg broth (or water + 1 tsp vegetable base or bouillon cube)
1/3 C fat free Greek Yogurt
1/2 C shredded cheddar
1/2 C shredded smoked Gouda
1/2 tsp red pepper flake (optional)
salt and pepper

   Toss squash with a little oil, salt and pepper.  Roast at 375 deg F for 15-20 min, until cooked but still firm.
   Render bacon until almost crisp.  Add chopped onion; cook 5-7 minutes until soft.  Add garlic, cook 1 min.
   Melt butter into bacon mixture, then whisk in flour to create the roux.  Slowly pour in vegetable broth, whisking the whole time so there are no lumps.  Bring to bubble, cook 3-4 minutes until it starts to thicken.  Remove from the heat and stir in yogurt.  Salt and pepper to taste, and add red pepper flake.
   Fold in cheese, cooked pasta, roasted squash, and kale.  Pour into a lightly greased 9 x 13 baking dish.
   Bake at 350 for ~20 minutes, until bubbly and slightly golden on top.
   Serves 6-8.

Venison Pierogies

A couple weeks ago, my mom and I went on a pierogi making spree.  We made 4 different kinds and more than 150: dill havarti, pork and sauerkraut, bacon and cheddar, and venison.  They were all definite winners.  It's hard to pick a favorite because they are all unique.  If I had a food truck, it might be a pierogi truck.  Nashville would benefit from it.

Dough
5 C flour
16 oz sour cream*
2 whole eggs
1 egg yolk
3 Tbsp butter, melted 
1 tsp salt

   Combine everything except flour.  Add 4 1/2 C flour.  Incorporate.  (The dough probably will not form a ball on its own.)  Sprinkle 1/4 C flour on surface.  Turn out dough.  Sprinkle the last 1/4 C over the dough.  Knead dough until it comes together and is smooth (~3 minutes).  Add more flour if needed.  Divide dough into easily managed pieces (2-4).  Let rest at least 10 min. in refrigerator.
   On floured surface.  Carefully roll out dough to 1/4 inch thick.  Cut into 3 inch circles.  
   *Reduced fat sour cream works, but do not use fat free.

Venison Filling
~3/4 lb ground venison, cooked and seasoned with salt and pepper
8 oz porcini or button mushrooms, chopped
1/2 C diced onion
2 tsp minced garlic
~1 1/4 C stiff mashed potatoes
6 oz crumbled blue cheese

   Saute onion and mushrooms until onions are translucent, 5-7 minutes.  Combine all the filling ingredients.  Season with salt and pepper to taste.
   Fill pierogies with about 2 Tbsp of mixture.  Seal into half moons.
   Boil until they float.  (At this point, you can freeze them.)
   Makes about 4 dozen.  (Serving size=4)
Finishing (for every 2 servings):
   1 medium onion, sliced.  Saute in butter or oil until soft and sweet, about 10-12 minutes.  Add pierogies, lightly brown on both sides and heat through.  Add about 1/4 C water and 2 Tbsp sour cream to make a sauce.  Sprinkle with parsley.   

Use this post as a more detailed reference. 
   

Moroccan Spiced Chicken Fried Tofu

We've been cooking more and more tofu over the last few months.  I've gotten pretty good at cooking it, and it is cheap (less than $2/lb for organic.)  The most difficult thing is giving it enough time to press/drain.

A few weeks ago after a late night Muay Thai class (not where we usually go), we stopped at Whole Foods for dinner.  The nearest Whole Foods is 45 minutes away from us, so it was kind of a treat.  I saw chicken fried tofu at the hot bar and clearly had to try it.  Funny thing, I also had some simmered beef thing that was really good.  The sauce from the beef on the tofu was deeeelicious.  They should consider making it a new dish.

I became mildly obsessed with the idea of chicken fried tofu.  I had to make it.  And honestly, I think my version is better.  If only because mine wasn't sitting on the hot bar so it was still freshly crispy.  But the spice blend I used to season it is really good, so that helps too.  I do think their version is vegan, whereas mine is vegetarian.  Maybe I will come up with a vegan variation next time.

Moroccan Spiced Chicken Fried Tofu

1-1 lb block extra firm tofu

Moroccan Spice Blend

1 large egg

1/2 C buttermilk

about 3/4 C flour

about 1/2 C coarse ground cornmeal

salt and pepper

oil for frying (I used vegetable)

   Portion tofu into 4-6 slices, depending on how thick you want them.  I think 4 is best, cut from the long side of the block.  Place tofu between paper towels in a clean dish cloth.  Put a cutting board and something to weigh it down on top, a 28oz can of something works well.  Let press/drain for at least 45 minutes.*

   Liberally season with Moroccan spice blend.  The blend I have doesn't have a lot of salt, so I can coat things pretty well.  Just be careful with different brands.

   Combine egg and buttermilk.

   Combine flour and cornmeal.  Salt and pepper the flour mixture (about 1 tsp salt, 1/2 tsp black pepper).

   Coat tofu slices with flour, then egg mixture, then flour, egg, flour.

   Fry in a shallow pan w/ about 1/3 inch of oil heated over med/med-high heat for about 3 minutes on the first side and 2 on the second.  Drain on paper towels.

   Serves 4-6.

*Some people say it is better to press/drain the tofu, freeze it, then drain it again by placing it between paper towels while it is thawing.  I tried this technique and it did dry out well, but I think just pressing/draining it well the first time is good enough.

    

  

Summer, Meet Fall

Ever so slowly we are creeping into more fall like weather.  A couple weeks ago, Tennessee had a cold front come through and we some genuinely early fall-like weather.  It was beautiful!  It made me crave slow cooked meat and rich amber beer.  Luckily, it was right about that week when grocery stores started busting out the pumpkin ales and oktoberfests.  (We opted for the Sierra Nevada Tumbler... it was a good choice.)  The vegetables are still decidedly summer though.  That is how this dinner came about.  Beer braised short ribs, a fresh summer salad, and some cooked down kale with garlic and red onions.

 I didn't write down recipes, but the general concept for all of this is really easy.

The local grassfed beef:  Trimmed off the (rather excessive) layer of fat--it was their cheap weekly special so I didn't complain.  Liberally coat with sea salt and black pepper.  Sear really well over med-high heat. Deglaze with some beer.  Add a couple crushed cloves of garlic and a sprig of fresh rosemary.  Add some more beer, maybe?  Cover and cook over med-low for about an hour adding beer as necessary to keep it all moist; until the beef is tender and falling off the bone.  Turn the heat up to med to cook off the liquid and form a glaze.

The summer salad:  Fresh tomatoes, cucumbers, and corn.  Fresh parsley and some lemon zest/juice.  A little olive oil, some plain lowfat yogurt, and salt and pepper.

The kale:  Caramelize about 1/2 an onion in extra virgin olive oil and/or butter. Throw in a little garlic and fresh thyme.  Add washed, chopped kale and a splash of liquid (stock, wine, beer....)  Cook until it is the desired texture.  ( I cook mine 8-10 minutes usually.)

Lentil Bake w/ Caramelized Onions, Goat Cheese & Tomato Olive Relish

This isn't as good as the Oasis original (see previous post), but it is absolutely delicious.  The original dish was garnished with a tomato jalapeno jam.  I didn't feel like going through the hassle of such a thing, so I opted for a fresher topping.  I had some nice mixed olives and, like everyone it seems, I am loaded down with tomatoes; they seemed to be the natural pairing with this.  The lentil bake is a perfect vegetarian main course or would be a great side to some sort of roast instead of potatoes.

Lentil Bake
1 1/2 C sorted, washed brown lentils
6 C water
1 lrg clove garlic
1 bay leaf
1 vegetable bouillon cube
2 med onions, thinly sliced
1/4 C dry vermouth
1 tsp minced garlic
3-4 oz goat cheese
2 tsp fresh thyme (1 tsp dried)
1 1/2 tsp salt (or to taste)
2 egg whites
1/4 C shredded asiago or parmesan

   In a large pot, bring water, lentils, garlic clove, bay leaf, and veg bouillon to a boil.  Reduce to simmer (med-low), partially cover, cook 15-20 minutes until lentils are soft.  Drain, discard garlic and bay leaf.  Mash the lentils up a little.
   In a little bit of oil, cook onions over medium low until soft and brown (caramelized, it will take 15-20 min).  Add garlic, cook 1-2 min.  Deglaze pan with dry vermouth (or white wine).  Add to lentils.
   Add goat cheese, thyme, and salt to lentils.  Mix until cheese is distributed throughout. (Adjust seasoning to taste at this point.)
   Beat egg whites to stiff peaks.  Fold into lentil mixture.
   Pour into greased baking dish.  Top with asiago
   Bake 350 deg F covered for 15 minutes.
  Uncover, bake another 15 minutes, until cheese is browned.
   Serves 4 (main).

Fresh Tomato & Mixed Olive Relish
1/4 C chopped mixed olives
1/4 C chopped fresh tomato
2 tsp fresh chopped basil
2 tsp balsamic vinegar
(salt)

   Combine ingredients, let sit together for at least 30 minutes.  The mixture may or may not need salt depending on the brininess of the olives.
   Serves 4

  

Roast Chicken and Black Bean Baleada

(Apologies for the blog neglect.)

Early in June I made my long awaited return vacation to Roatan, Honduras.  It had been three years (two full summers!) since I had been on my beloved island.  This trip was extra special because I got to share it with my dad and Louis.  Damn, 4+ years of marriage and this was our first real vacation together!  I was so nervous he wouldn't be as infatuated with it as I am.  By the fourth day though, he was using the phrase, "The next time we come..."  My heart nearly flew out of my chest!

In all the years we've been staying in West Bay, we had never tried Celeste's.  It is literally just up the ally from the hotel we stay at, a 2 minute walk, but it just never happened.  This year I was determined to go and eat a lobster baleada.  Baleadas are sort of a free form burrito with a thick, fluffy flour tortilla.  Traditionally, they are filled with refried red beans, scrambled eggs, and cheese, some times with ham, chicken, etc.  They are probably the most iconic dish of Honduras, and some restaurants are elevating the humble food with fresher and more gourmet ingredients more suitable for lunch or dinner.

That lobster baleada was incredible.  Fresh lobster and homemade tortilla.  I'm not sure how to sell that better.

I don't have access to such tortillas here in Tennessee, and at the moment I don't have time to experiment with making my own.  So regular tortillas have to substitute.  You can make a good baleada with store bought tortillas at home, but it won't be the same, so clearly, you just have to go to Honduras at some point.

Roast Chicken & Black Bean Baleada
1/2 C diced onion
1/2 C diced green bell pepper
1/2 C diced (fresh) tomato
1 15oz can black beans, drained and rinsed
~1 1/4 C shredded, roast chicken
1 tsp minced garlic
1/2 tsp cumin
2 tsp chopped cliantro
4 large flour tortillas
1 Tbsp salted butter
1 C shredded monterey jack cheese
salt and pepper to taste

In a little oil over medium heat, saute onion and bell pepper for 5-7 minutes, until tender.  Add tomato, chicken, garlic, black beans, and cumin.  Cook for ~5 minutes, just to heat through, really.  Salt and pepper to taste.  Toss in cilantro just before filling and serving.

Melt butter with a little oil over medium heat on a griddle or large skillet.  Griddle tortillas for about 2 minutes, until they get some color and just barely start to crisp around the edges.  Fill each tortilla with 1/4 of the filling, top with cheese, fold over, and serve.

Serves 4.  Top with sour cream (or crema), cilantro, and hot sauce, if you like.

Tuna Steaks w/ Chipotle Lime Shimp & Avocado Salsa

Whew, I have emerged from a waist deep pile of fabric and costumes for a brief period of time.  Who knows what I'll get myself into after this, but for now I can enjoy all the freshness of spring weather and foods.  I made this dinner a couple weeks ago while weirdly daydreaming of the upcoming Jimmy Buffet concert and more understandably daydreaming about our fast approaching Roatan vacation.




Tuna Steaks w/ Chiptole Lime Shrimp & Avocado Salsa
2 5-6 oz tuna steaks (about 3/4 in thick)
Sea salt
Fresh cracked black pepper
Chipotle lime shrimp (recipe below)
Avocado salsa (recipe below)

   Salt and pepper tuna.  Sear in a hot pan over med-high with some oil for 3 minutes per side (med-rare).
   Top with warm shrimp and cool salsa.
   Serves 2.

Chipotle Lime Shrimp
1/2 lb peeled deveined shirmp
1 chipotle minced
2 Tbsp fresh lime juice
2 tsp olive oil
1 tsp honey
1/2 tsp minced garlic
1/2 tsp sea salt

   Combine ingredients.  Let shrimp marinate for 30-45 minutes.
   Over medium heat, cook shrimp (excess marinade discarded) 2-3 minutes per side, until cooked through.

Avocado Salsa
1 avocado, diced
1 roma tomato, seeded and diced
1 Tbsp lime juice
1 Tbsp chopped cilantro
salt to taste

   Combine ingredients, let sit for at least 15 minutes.

Venison Tenderloin w/ Walnut, Parmesan, Herb Crust

This little piece of meat terrified me.  No joke.  It is strange that a little over a pound of meat (2 tenderloins) has the power to reduce me to quivering procrastination.  Because venison has next to no fat, it can over cook in an instant. The second it gets a hair past medium, it is basically ruined.  Honestly, you don't really want to cook it past medium-rare.  I took a couple of deep breaths, relaxed, and took it easy.... and it couldn't have been more perfect.

If don't have venison tenderloin, this crust would be great on pork tenderloin, even beef or chicken.  It is earthy, bright, and fresh.



Venison Tenderloin w/ Walnut, Parmesan, Herb Crust
2 venison tenderloins (between 1 1/4 and 1 1/2 lbs)

sea salt and fresh cracked black pepper
1/2 C freshly grated parmesan*
1/4 C walnuts, finely chopped
1/4 C chopped parsley
2 Tbsp extra virgin olive oil
1 lrg garlic clove, pasted
1 tsp dried rosemary
zest 1/2 lemon

   Combine parmesan, walnuts, herbs, garlic, lemon zest, and oil.
   Bring venison to room temp.  Liberally salt and pepper tenderloins.
   Heat a little oil over medium-hi heat in a large skillet.  Sear tenderloins on all sides.  It should not take more than 60-90 seconds per side. (I feel like small tenderloins have 3 sides.)
   Place tenderloins on a baking sheet.  Top with crust.  It will be loose, just press it down so it sits on top.
   400 deg F for 10 minutes for med-rare.
   Let it rest for 3-5 minutes.
   Serves 4.

Cauliflower in Tomato Curry

Cauliflower is such an underutilized vegetable.  I am guilty of bypassing it most weeks in the grocery store.  I love it raw, but cooking it has always been tricky for me.  It takes a lot longer to get a good cooked texture than most vegetables so generally, I just don't bother.  However, I am trying to get better and expand our vegetable intake to something other than kale, spinach, and broccoli (our favorites... seriously, we eat more broccoli between the two of us than most 4 person households.)  I am also trying to expand my Indian food repertoire; this easy recipe fits both needs.

It is a great side dish to tandoori chicken, or perfect for a vegetarian (or vegan) main dish.  You could even add some chunks of chicken or shrimp to the sauce for a substantial one pot meal.

Cauliflower in Tomato Curry

1 small onion, diced

2 Tbsp garlic ginger paste (equal parts garlic and ginger)

1/2 tsp cumin seeds

1/2 tsp cracked fenugreek

1/2 C water

1 14oz can diced tomatoes

1 8oz can tomato sauce

1/2 serrano

3/4 tsp ground coriander

1/4 tsp freshly ground grains of paradise (or black pepper)

1 lrg head cauliflower, broken down into bite-sized florets

1 lrg bell pepper, cut into chunks (your favorite color, I used yellow)

1 tsp salt*

2 tsp oil

1/4 C regular coconut milk or cream (optional)

   Heat about 2 tsp oil over medium heat in a large pot.  Saute onion until soft, about 5 minutes.  Add garlic-ginger paste, cumin, and fenugreek.  Cook about 1 1/2 minutes, stirring constantly so nothing burns.  Add water to deglaze pan, scrape up any bits that stuck to the bottom.

   Add the rest of the ingredients except the coconut milk.

   *I used no salt added tomato products.  Before adding any salt, taste the mixture and adjust salt as necessary.

   Simmer over med/med-low heat for about 30 minutes stirring occasionally, until the cauliflower is the desired texture.  Add more salt if it is needed.  Add coconut milk or cream if you would like, simmer for 5 minutes.

   Serves 4-6.  Serve over rice.

Coconut Lobster Curry

A Thai curry seemed the only logical option for those monster lobster tails.  This a very slight variation of my regular coconut stir-fry sauce.  You can put whatever meat or vegetables in this as you want.  If not for the lobster, the sauce is the star.  It may seem like a lot of work when you start reading the instructions but it really isn't, and it is a stir-fry so it all comes together very fast.

Coconut Lobster Curry
2 lrg lobster tails (or 4 small ones)
8 oz trimmed green beans (I used high quality frozen)
1 bell pepper, sliced (whatever color you prefer)
 1 sm onion, cut into lrg chunks
~1 C sliced carrots
sauce:
1 14 oz can lite coconut milk
2 Tbsp red curry paste
2 Tbsp dark soy sauce
2 Tbsp fish sauce*
2 tsp fresh grated ginger
2 tsp pasted garlic
2 tsp sriracha (or to taste)
zest of half a lime
juice of 1 lime (~1.5-2 Tbsp juice)
1 Tbsp cornstarch
chopped cilantro to finish

   Mix up all sauce ingredients, except cornstarch.
   To cook lobsters, place in a large pot with boiling water, enough for tails to be submerged.  For large tails (14-16 oz), cook for 6-7 minutes.  For small tails (5-7 oz), cook for about 4 minutes.  This is not enough to cook the tails all the way through, they will finish cooking in the curry.  When they are cool enough to handle, crack the shells and remove the meat.  Chop or slice into bite size pieces, it should be slightly translucent in the center.  Save whatever juice comes out of the tails.
   In a little bit of oil, over med-hi heat, saute onions, pepper, and carrots.  Cook about 5-6 minutes, until just tender.  Add sauce, green beans, and whatever lobster juice you have.  Turn up heat to high, bring to sauce to a bubble.
   Add about 2 tsp water to the cornstarch to make a slurry.  Add to bubbling sauce while stirring so it doesn't clump up.
  Add lobster.  When lobster is cooked and sauce is thick, the curry is done.
  Serve over rice or pasta.  Top with cilantro.
  Serves 4.

*To make the sauce vegetarian/vegan, use 3 1/2 Tbsp dark soy and omit the fish sauce.

Venison Bourguignon

I was lucky enough to be given a venison roast a few weeks ago.  A guy I work with was cleaning out his freezer in preparation of this year's regular deer hunting season which opes very soon here in Tennessee.  He said he usually gives the roasts away after making some jerky and keeping only a couple for himself.  I was excited to receive any sort of venison since my husband and father-in-law haven't shot a deer in a few years even though they say they will every year....  They better get one in the next couple of weeks because we are planning on making this for Thanksgiving.

Venison Bourguignon
2 lb venison roast, cut into 3 or 4 pieces
3 slices thick cut bacon, chopped (4 regular)
1 lrg onion cut into wedges
3 lrg carrots cut into chunks
2 C + 1/2 C dry red wine (Pinot Noir, Merlot, etc.)
2-3 cloves garlic, roughly chopped
1 tsp herbs de Provence
1 bay leaf
2 Tbsp butter, diced
~2 tsp flour
salt and pepper
oil

   Liberally salt and pepper meat.  Dust with flour.  Sear in a little oil over med-high heat.
   Place seared meat, bacon, vegetables, herbs, garlic, and 2 C wine in slow cooker*.  Cook on low for 8 hours. (High for ~4 hr).
   Add butter, 1/2 C red wine, and ~1 tsp flour to slow cooker.  Stir to melt butter and break up lumps of flour.  Cook on low another 1 1/2-2 hours.  (High ~45 min-1 hr.)
   Serves 6.

*You can add potatoes at the beginning of cooking and mushrooms when you add the butter if you would like.  I served it over mashed cauliflower so I didn't feel the need to add any starch to the pot, and my husband doesn't like mushrooms. =(

Linzano Chicken Sandwiches

I was super excited who I found Linzano salsa at the little Mexican market near my house.  It is difficult to find in the States.  Linzano salsa is a vegetable based condiment that is really popular in Costa Rica.  It is wonderful over simple rice and beans, grilled fish, and I have even seen people put it on fries.  This chicken sandwich is really simple, but packed with tons of flavor.

Linzano Chicken Sandwich
2 chicken breast, filleted (4 cutlets)
1/2 C Linzano salsa
1 1/2 Tbsp cider vinegar
3/4 tsp Tony Chachere's or seasoning salt
4 buns (I used ciabatta), lightly toasted
4 slices monterrey jack cheese
lettuce or baby spinach
thinly sliced red onion
chipotle honey mustard (I added some whole grain mustard to it)

   Combine Linzano, vinegar and Tony's.  Add chicken, marinate for at least 30 minutes.
   Cook chicken in a pan or on the gill over medium, about 4-5 minutes per side.  When chicken is almost done, top with cheese and allow it to melt.
   Assemble sandwiches.
   Serves 4.

Chicken Shawarma w/ Zahtar Flatbread & Tahini Sauce

So, The Avengers comes out on DVD today.  I know many of my friends will be picking it up after work (if they have not already done so) and indulging in a movie night.  In honor of this, I figure I would do a shawarma recipe.  (Also, the hubs has been wanting me to make Middle Eastern food like two weeks now.) This is a variation on a spice blend recipe my husband found on some unknown website.  I was surprised that I had everything to make a good Middle Eastern spice blend; it just goes to show what a well stocked spice cabinet can do!

Chicken Shawarma
~1 lb chicken breast (2 breasts), very thinly sliced or cubed
1 med onion, thinly sliced
1 red bell pepper, thinly sliced
2 tsp chili powder
2 tsp cumin
1 1/2 tsp coriander
1 1/2 tsp cardamom
1 1/2 tsp sweet paprika
1 tsp sea salt
1/2 tsp black pepper
1/2 tsp garlic powder
1/2 tsp onion poweder
1/8 tsp cayenne
1/8 tsp ground clove
1 Tbsp extra virgin olive oil
1 tsp lemon juice

   Combine all spices.  Add oil and lemon juice to create a paste.  Marinate chicken in spice blend for 30 min at room temp, or up to overnight in the fridge.
   Heat a little oil in a large skillet over med heat.  Saute onion and bell pepper for about 5 minutes, until starting to soften.  Add chicken and all the extra spice blend.  Cook until chicken is done, about 7-8 minutes.
   Serves 2.

Tahini Sauce
3/4 C plain Greek yogurt
1/4 C tahini
1 1/2 Tbsp lemon juice
1 med garlic clove, pasted
2 tsp extra virgin olive oil
salt

   Combine all ingredients.
   Makes ~1 C sauce.
   Serves ~6.

Flat Bread w/ Zahtar
store bought flat bread (I used Kangaroo)
~1 tsp ghee for each flat bread
~1/2 tsp zahtar spice blend per flat bread

   Brush ghee on flat bread.  Sprinkle with spice blend.  Bake at 375 deg F for 5-7 min.

Our Barbacoa

Barbacoa is a roasting/braising technique used throughout the Caribbean.  Traditionally it referred to the use of a whole animal, often a goat.  However, somewhere along the line it came to be the term for Mexican pot roast.  So, as much as I would like to roast a whole goat in my back yard, this is recipe is for a Latin-style pot roast slow cooked until everything literally melts together.  It is the perfect thing for the cooler weather and approaching autumn.

Our Barbacoa
~2 lb beef shoulder roast, cap fat removed if still on
1 14oz can crushed tomatoes
2 lrg cubanelle peppers, sliced  (or 1 lrg green bell pepper)
1 lrg clove of garlic, roughly chopped
1 chipotle in adobo, roughly chopped
salt and pepper

   Liberally salt and pepper beef.  I cut my roast in 3 pieces for faster cooking.  Place in Crock Pot.  Add the rest of the ingredients.
   Cook on HI for about 3 hours, until beef easily shreds apart.  (LO for 6-8 hours).
   Serve as you like.  Surprise, surprise, we made ours into tacos.
   Serves 4-6.

Lemon Tuna Cakes

Say what you will about canned tuna, but I love it.  It is cheap, tasty, healthy, and versatile.  Ok, yeah, there is canned tuna out there that is only a step up from cat food, but solid white chunk tuna is delicious.

Lemon Tuna Cakes
4 5oz cans solid white tuna in water, drained
1/3 C lowfat mayonnaise
1/3 C seasoned bread crumbs
2 Tbsp dijon mustard
1 egg
1 tsp hot paprika
1 tsp sweet paprika
1/4 tsp dried thyme
zest 1/2 lemon
~1/4 tsp sea salt
~1/4 tsp fresh cracked black pepper
extra virgin olive oil
sauce:
1/2 C all natural sour cream
2 lrg cloves roasted garlic, mashed into a paste
juice 1 lemon (~2 Tbsp)
pinch of salt

   Combine all ingredients for cakes except bread crumbs.  Gently mix in bread crumbs.  Form into 4 or 8 patties.
   Combine ingredients for sauce.
   Heat oil in a large non stick skillet over medium heat.  Cook patties 4-5 minutes per side for large size, ~3 minutes per side for small size.
  Serves 4 dinner portions, 8 appetizers.
 

Fresh Ravioli w/ Tomatoes & Raw Almond Pesto

Almost everything in this dish I bought at the farmers' market, and made it that night.  It was so fresh and satisfying.  Considering the fact that summer is winding down, I may be in a mad rush to make this just one more time before the glorious fall arrives!

Ravioli w/ Tomatoes &Raw  Almond Pesto
1 lb ravioli (I used Alfresco's, 1/2 lb Italian cheese, 1/2 lb roasted garlic and spinach)
1 C small tomatoes, halved or quartered (I used some gorgeous tiny orange ones)
Almond Pesto:
3/4 C fresh basil leaves
1/3 C extra virgin olive oil
1/4 C chopped raw almonds*
3 lrg cloves roasted garlic
1 med clove raw garlic
1 Tbsp tarragon vinegar
1 tsp sea salt

   Puree all ingredients for the pesto together.
   Quickly saute tomatoes until the soften just a little bit. 2-3 minutes.
   Cook pasta in boiling salted water about 30 sec shy of being totally done.
   Add pasta and pesto to tomatoes.  Cook about 90 sec.
   Serves 2-4. (2 main dish, 4 sides)

*If you can't find raw almonds, use unsalted roasted almonds.  If you find them in the bulk section or baking aisle, they are usually roasted for less time than the snack nuts and will give you a softer texture.

Quinoa & Zucchini Stuffed Bell Peppers

I absolutely adore stuffed bell peppers.  Something stuffed inside something else always feels so indulgent.  This dish is really, really healthy, though: loads of veggies, whole grain, and just a little bit of cheese.  You absolutely need to use a high quality cheese for this dish.  There isn't much cheese, so a variety with tons of flavor is a must.  I used Jarlsberg, a Swiss style cheese from Norway.  Gruyere or a nice aged gouda would be lovely as well.

Quinoa & Zucchini Stuffed Bell Peppers
2 lrg sweet bell peppers
3/4 C quinoa, cooked*
1 sm onion, diced
3 sm/med zucchini, diced
2 med cloves garlic, minced
5-6 lrg basil leaves, chiffonade
1 Tbsp fresh chopped parsley
1 tsp herbs de Provence
zest 1/2 lrg lemon
juice lemon (~1 1/2 Tbsp)
1 14 oz can tomato sauce
~1/2 C shredded Jarlsberg (or Gruyere, Gouda, Emmentaler...)
salt, pepper, oil

   In a little oil over medium heat, saute onion until soft, about 5 minutes.  Add zucchini and garlic, saute for another 2 minutes.
   Mix into cooked quinoa with herbs and lemon zest.  Salt and pepper to taste.
   Cut peppers in half from top to bottom.  Clean out ribs and seeds.  Fill with quinoa mixture.  Place in baking dish.
   Combine tomato sauce and lemon juice.  Pour over filled peppers.  Top with cheese.  Cover.
   Bake at 350 deg F for 15 minutes.  Uncover and bake another 10 minutes until cheese is slightly browned.
   Serves 2-4.  (2 as a main dish, 4 as a side)

*To cook quinoa:
   2 parts liquid to 1 part quinoa, like rice.  Bring liquid to a boil.  Add a little salt and quinoa.  Bring back to a boil.  Cover, reduce heat to low.  Cook ~20 minutes, until you can clearly see the germ layer ring around each grain.
   If you can't find quinoa or just don't like it (I think you are crazy, but whatever...), you can substitute brown rice.

Alfresco's Crawfish & Andouille Ravioli

I love Alfresco's pasta.  Is there a word stronger than love?  Because, really, that is how I feel about these pasta artists.  I was first introduced to this company a few years ago at the Franklin's Farmers' Market.  Last year, when I started frequenting the Murfreesboro Saturday Market, I was so happy to see they had a little booth there as well.

The product list is larger than you may expect from an artisan company.  There are seasonal offerings, gluten free pasta (which I do not believe in, but whatever... I'll share my feeling on that subject at a later time), and they strive to use as-local-as-possible ingredients.  Quality is their focus and I have yet to eat anything less than spectacular from them.  I am not entirely sure if they ship, but the people I have met from the company are really nice and it never hurts to ask!

 
Alfresco's Crawfish & Andouille Ravioli w/ Cajun Cream Sauce and Shrimp 
1/2 lb crawfish and andouille ravioli*
1 tsp bacon fat (or olive oil)
1/2 C chopped andouille sausage
1/4 lb peeled and deveined shrimp, tossed in salt and pepper (I used a 56/60 count)
1 C diced tomatoes (canned or fresh, peeled if fresh)
1 clove garlic, minced
~ 1/2 C half and half
1/4 tsp dried thyme
dash of Tabasco

   In salted boiling water, cook ravioli for about 3 minutes.  (This is will not cook them all the way through.)  Drain.
   Heat bacon fat over medium heat in a non stick skillet.  Saute sausage until the edges start to brown.  Add tomatoes and garlic.  Cook for ~2 minutes, stirring constantly.
   Add thyme, Tabasco, and half and half.  Bring to a simmer and cook ~3 minutes.  Toss in shrimp and ravioli.  When shrimp are done, the ravioli should be done too.
   Serves 2.

*You may have noticed in the picture that there are only three ravioli on the plate and 1/2 lb doesn't seem like much.  Yes, I could eat an entire 1/2 lb by myself, but these babies are little pricey.  Also, they are huge (the size of my palm), so really, three is good...  I always hear you don't need to much of a good thing.

Weekend Redirect

If you are looking for a really tasty, really simple, and just a little out of the ordinary vegetable dish, you should click here for Roasted Baby Vegetables w/ Olives and Feta!  It makes a great vegetarian main dish or  side dish for grilled chicken... maybe with this rub.