Vegetarian Skillet Chili

Prepare the chili in a pot, not a skillet The above recipe is fairly tame.  Try this variation to punch up the flavor::

Use one can kidney beans, one can of black beans, 28 oz can of chopped tomatoes, 2 Tbsp chili powder, 1 tsp dried oregano and 1 tsp ground cumin. Also add 1 chopped red bell pepper and 1 chopped yellow pepper to the onion/garlic mixture. Sauté the onion, garlic and peppers until soft, then add spices, cook for a minute or two and then add tomatoes. Simmer for 20 minutes, add the beans and simmer for 10 more minutes.

Vegetable and Farro soup

Vegan if Vegetable broth used (and no pancetta!)

Creamy Mac

INGREDIENTS

1 lb elbow pasta (or other tubular shaped pasta)
2 Tbsp olive oil or Earth Balance
1 small onion, diced
1 clove garlic, sliced
1 russet potato, ~ 12 oz, peeled and cut into chunks
1 1/2 cup butternut squash peeled and cut into chunks
1 carrot, peeled and cut into chunks
1/4 cup roasted unsalted cashew nuts
1 cup almond milk
1 Tbsp nutritional yeast flakes
1 tsp lemon juice
1 tsp kosher salt
1/4 tsp pepper
1/4 tsp smoked paprika
1/2 tsp turmeric
sweet paprika

~1 cup panko crumbs + 2 Tbsp melted Earth Balance or olive oil

PROCEDURE:

1.  Bring a large pot of well-salted water to a full boil.   Add pasta, with stirring, and cook to al dente.

2.  Preheat oven to 400 deg F. Meanwhile, heat oil or Earth Balance  in medium saucepan over medium-low heat.  Add onion and garlic;  cook with occasional stirring until soft but not browned - 3-5 minutes.  Add potato, squash, carrot, cashews, and almond milk.  Cover and bring to a full boil over medium high heat. Reduce heat to medium low and simmer until all vegetables are tender, 10-15 min.

3.  Transfer mixture to a blender.  Add yeast and open blender cap to release steam.  Replace cap and blend mixture until very smooth, several minutes.  Add remaining ingredients and blend until incorporated.

4.  Drain cooked pasta and toss with hot sauce.  Taste and adjust seasonings if needed.

5.  To serve as a casserole, combine panko crumbs and melted Earth Balance or olive oil.   Pour pasta /sauce mixture into a shallow 2 qt baking dish, scatter panko mixture over the top, and sprinkle with some sweet paprika.  Bake until heated through and bead crumbs are browned, 20 + minutes.

[Note:  More liquid may be needed to loosen the blended vegetable mixture, especially if the mixture is to be served as a casserole.]

[Note 2:  The casserole can be assembled beforehand and refrigerated (covered with aluminum foil).  In this case, do not add the panko topping initially.  Heat the covered creamy mac for ~20 min in the oven, then remove the foil, add the panko topping and heat until the creamy mac is hot and the topping is browned]

Skillet Thai Curry with Sweet Potatoes and Tofu

For a simplified and streamlined Thai curry recipe, we used red curry paste, widely available in supermarkets, sautéing the curry paste in a little oil and then adding the coconut milk for a deep flavor without a lot of time or effort. Considering the trend toward lighter eating, we chose tofu to play the starring role in our Thai curry recipe. It became slightly slimy when cubed and immediately added to a simmering base, so we tried browning the cubes first, a vast improvement. We also added snow peas and strips of red pepper, which provided a crispness that complemented the texture of the tofu, as well as providing the dish with vibrant color.

Serves 4 to 6

Ingredients

14 ounces extra-firm tofu
2 tablespoons vegetable oil
1 - 1 ½ tablespoons red curry paste
1 (14-ounce) can coconut milk
2 tablespoons fish sauce (or Braggs Liquid Aminos for vegan)
4 teaspoons light brown sugar
¼ cup water
2 medium sweet potatoes (about 1 ½ pounds), peeled and cut into ¾-inch cubes
1 medium red bell pepper, stemmed, seeded, and cut into ¼-inch strips
½ pound snow peas, strings removed
½ cup coarsely chopped fresh basil leaves
1 tablespoon fresh lime juice 


Instructions

The heat of red curry paste can vary from brand to brand, so unless you are familiar with the particular brand you are using, or you really like spicy food, it’s better to start off with the lesser amount indicated. In the test kitchen, we use Thai Kitchen brand, which is widely available in supermarkets. This curry is a satisfying meal on its own or can be served with rice. Light coconut milk can be substituted for the regular coconut milk; however, the sauce will be slightly thinner. Use a nonstick skillet to keep the tofu from sticking to the pan.

1. Slice the tofu into ¾-inch planks. Lay the planks on a clean kitchen towel and cover with a second kitchen towel. Lightly press the tofu until its surface is dry. Unwrap and cut it into ¾-inch cubes.

2. Heat 1 tablespoon of the oil in a 12-inch nonstick skillet over medium-high heat until shimmering. Add the tofu in a single layer and cook until golden brown on one side, about 2-4 minutes. Gently stir the tofu and cook until a second side is golden brown, about 2-4 minutes. Transfer to a plate and set aside.

3. Add the remaining tablespoon oil to the skillet and return to medium heat until shimmering. Add the curry paste and cook, stirring constantly, until very fragrant, about 1 minute. Whisk in the coconut milk, fish sauce, light brown sugar, and water. Add the sweet potatoes and tofu; bring to a simmer. Turn heat to low, cover, and cook until the potatoes are tender, 15 to 20 minutes.

4. Add the red bell pepper and snow peas, increase the heat to medium-low, and continue to cook, covered, until the peas are crisp-tender, about 4 minutes. Remove the skillet from the heat and stir in the basil and lime juice. Season with salt to taste. Serve immediately with freshly cooked rice.

Farro and Green Bean Salad

 "The first time I tasted farro, it changed my life," says Melissa Kelly about the ancient grain that's rich in fiber, complex carbohydrates and magnesium.


INGREDIENTS

1 cup farro (7 ounces)
Water
Salt
6 ounces thin green beans
1 cup pure olive oil, for frying
4 large shallots—3 thinly sliced, 1 minced
1 cup all-purpose flour
3 cremini mushrooms, thinly sliced
2 tablespoons sherry vinegar
1 tablespoon balsamic vinegar
1 garlic clove, minced
1 teaspoon thyme leaves
1/4 cup plus 2 tablespoons extra-virgin olive oil
3 tablespoons salted toasted hazelnuts, coarsely chopped
Freshly ground pepper

INSTRUCTIONS

In a medium saucepan, cover the farro with 2 cups of water and bring to a boil. Cover, remove from the heat and let stand for 15 minutes. Drain the farro and return it to the pan. Add 2 more cups of water and a pinch of salt and bring to a boil. Cook the farro over high heat until al dente, about 10 minutes; drain well.

Meanwhile, in a saucepan of boiling salted water, cook the green beans until crisp-tender, about 5 minutes; drain. Rinse the beans under cold water and pat dry.

Heat the pure olive oil in a medium saucepan. In a small bowl, toss the sliced shallots with the flour, separating them into rings. Transfer the shallots to a strainer and tap off the excess flour. Add the shallots to the hot oil and fry over high heat, stirring, until golden, about 5 minutes. Using a slotted spoon, transfer the fried shallots to paper towels to drain thoroughly; season lightly with salt.

Pour off all but 1 tablespoon of the oil from the saucepan. Add the mushrooms and cook over high heat, stirring, until browned. Transfer to a plate.

In a medium bowl, whisk the sherry and balsamic vinegars with the minced shallot, garlic and thyme. Whisk in the extra-virgin olive oil. Add the farro, green beans, hazelnuts and three-fourths of the fried shallots and toss gently. Season with salt and pepper and transfer to a platter or shallow bowl. Garnish with the remaining fried shallots and serve.

MAKE AHEAD

The recipe can be prepared through Step 4 one day ahead. Keep the fried shallots in an airtight container at room temperature. Refrigerate the farro, green beans and mushrooms separately. Let return to room temperature before tossing the salad.

NOTES

One Serving 394 cal, 26 gm fat, 2.3 gm saturated fat, 39 gm carb, 6 gm fiber.

http://www.foodandwine.com/recipes/farro-and-green-bean-salad

Potato Pizza

Basic Pizza Dough

recipe from here:

http://www.chewswise.com/chews/2010/01/really-easy-pizza-jim-lahey.html

Yield: enough dough for one pie baked in 13x18-inch rimmed baking sheets

330 grams bread flour [not reg flour] (11.5 oz)

1 3/4 teaspoons instant dry yeast

scant 1/2 teaspoon (5 grams) salt

1/2 teaspoon sugar

200 g water (200 ml or 3/4 cup + 2 Tbsp)

olive oil for pan

In a bowl, stir together the flour, yeast, salt and sugar. Add the water, and using a spoon, your hand, or a baker's plastic bench scraper, mix together until blended. You don't want to mix or knead this dough too much, or else the gluten will develop and you won't be able to shape it in the pan. But you want to mix in all the lumps of flour. In the end, you'll arrive at a stiff dough.

Cover the dough and let rise at room temperature for about 2 hours. (If your room is cold, put it in the oven with a pilot light to warm up a bit, or in a closed cabinet).

Dump out the dough on a lightly floured surface.  Fit a 13x18 inch rimmed baking sheet with a piece of parchment paper (cut to fit pan) then brush extra virgin olive oil lightly over the paper - make sure the it is totally covered, no missed spots. Then gently plop the dough on the pan and stretch and press it out to a 10" X 6" rectangle. Cover loosely with plastic wrap and let it sit 10-15 min, then uncover and push the dough out to the the edges and into the corners of the pan. If it springs back (that's the gluten working) wait five minutes and then proceed. The gluten should be weak enough to spread it fully over the pan. The dough is fairly thin. If it tears, piece it back together.

Pizza Patate

As Jim Lehey writes, "Potato pizza is another Italian classic you don't see very often in the United States. While my rendition is pretty traditional, I soak the potatoes in salted water first, which actually extracts about 20 percent of their moisture. That causes them to cook more quickly and makes them firmer. It's a little trick I learned from cooking potato pancakes."

YIELD: One 13-by-18-inch pie; 8 slices

EQUIPMENT: A mandoline

1 quart (800 grams) lukewarm water

4 teaspoons (24 grams) table salt

6 to 8 (1 kilo) Yukon Gold potatoes, peeled

1 cup (100 grams) diced yellow onion

1/4 teaspoon (2 grams) freshly ground black pepper

About 1/4 cup extra virgin olive oil

1 recipe Basic Pizza Dough

About ~1/2 tsp dried thyme

Preheat the oven to 475 F with a rack in the middle

In a medium bowl, combine the water and salt, stirring until the salt is dissolved. Use a knife or mandolin to slice the peeled potatoes very thinly (1/16th inch thick), and put the slices directly into the salted water so they don’t oxidize and turn brown. Let soak in the brine for 1-1/2 hour (or refrigerate and soak for up to 12 hours), until the slices are wilted and no longer crisp.

Drain the potatoes in a colander and use your hands to press out as much water as possible, then pat dry. In a medium bowl, toss together the potato slices, onion, pepper, thyme and olive oil.

Spread the potato mixture evenly over the dough, going all the way to the edges of the pan; put a bit more of the topping around the edges of the pie, as the outside tends to cook more quickly. 

Bake for 30 to 35 minutes, until the topping is starting to turn golden brown and the bottom of the crust is colored and is pulling away from the sides of the pan.   Transfer to a rack, let cool briefly, then remove the parchment paper, transfer the pizza to a cutting board, and cut into 8 pieces.Serve the pizza hot or at room temperature.

Variation • Pizza Batata (Sweet Potato Pizza)

Substitute 2 sweet potatoes (800 grams), peeled, for the Yukon Gold potatoes, and use about 4 cups (about 900 grams) water and 24 grams (4 teaspoons) salt for the soaking liquid. Omit the rosemary in the topping.

15-minute Creamy Tomato Soup (Vegan)

Serves makes 2 1/2 quarts, serving 4 to 6, active time 15 minutes, total time 15 minutes

Ingredients

1/2 cup extra-virgin olive oil, divided

2 cloves garlic, grated on a microplane grater

1 small onion, finely sliced (about 1 cup)

1 teaspoon dried oregano

1/2 teaspoon red pepper flakes

2 slices white bread, crusts removed, torn into rough 1/2-inch pieces

2 (28-ounce) cans whole peeled tomatoes packed in juice

Kosher salt and freshly ground black pepper

Minced chives, basil, or parsley as garnish

Toasted bread or grilled cheese for serving

Procedures

Heat 2 tablespoons olive oil in a large saucepan over medium high heat until shimmering. Add garlic, onions, oregano, and red pepper flakes. Cook, stirring frequently until onions are softened but not browned, about 4 minutes. Add bread and tomatoes. Roughly mash tomatoes with a whisk or a potato masher. Add 2 cups water. Bring to a boil over high heat, then reduce to a simmer. Cook for 5 minutes.

Transfer half of soup to the jar of a blender. Blend soup, starting at low speed and gradually increasing to high (be careful starting up, it can shoot out the top of the blender—open the vent and hold a kitchen towel over the lid to prevent blowout). With blender running on high, gradually trickle in half of remaining olive oil. Season soup to taste with salt and pepper. Transfer to a large bowl and repeat with remaining half of soup and olive oil. Ladle into individual serving bowls, top with minced herbs, drizzle with more olive oil, and serve with toast or grilled cheese.

Printed from http://www.seriouseats.com/recipes/2012/02/15-minute-creamy-tomato-soup-vegan-recipe.html

Posted by J. Kenji López-Alt, February 10, 2012

Notes:

any bread would work, though some would be harder to break down than others. I actually made a batch with some rustic italian sourdough-ish bread and it was great.

An immersion blender would work, but don't expect the same level of creaminess (It'll still taste great). Just start the blender, and slowly drizzle the olive oil into the region of the vortex.

Oven Roasted Tomatoes

These sweet, juicy tomatoes fall somewhere between the glorious taste of a ripe summer tomato and the richness of a sun-dried. We got the idea from tomatoes Provencal, a side where the tomatoes are stuffed with a mixture of garlic, parsley, breadcrumbs, and Parmesan cheese, then baked. Oven-roasted tomatoes make a delicious, colorful side dish to fish, pork, or beef, and taste great on sandwiches or tossed with pasta and a soft cheese. If you're making the tomatoes just for pasta, try cutting them into four wedges instead of rounds.

1 lb plum tomatoes (about 6), cored and cut into 4 rounds
3 Tbsp olive oil
1 tsp salt
A few turns of freshly ground black pepper
2 garlic cloves, peeled and minced
1/4 cups chopped fresh basil

1. Preheat the oven to 425 degrees.
2. Toss the tomatoes with the rest of the ingredients in a medium-size bowl.
3. Place the tomatoes, cut side down, on a non-stick aluminum-covered sheet pan. Scrape any remaining basil/garlic/oil mixture over the tomatoes. Place the sheet pan in the oven and roast the tomatoes until they begin to blacken around the edges, 25-30 minutes. Rotate the pan after about 15 min, and check the tomatoes occasionally to make sure that they're not charring. If they are, lower the oven temperature to 400.
4. Use the tomatoes immediately, or store them, tightly covered, in the fridge for up to 3 days.

From the Once Upon a Tart cookbook

Mexican Rice

Serves 8-10
Ingredients

1 15 oz can diced or whole tomatoes
1 medium white onion
3 medium jalapeños
2 cups long grain white rice
1/3 cup canola oil
4 minced garlic cloves
2 cups chicken broth (or vegetable broth for vegan)
1 tablespoon tomato paste
1 1/2 teaspoons salt
1/2 cup fresh cilantro, minced
1 lime


Directions

Adjust rack to middle position and preheat oven to 350.

Process tomato and onion in processor or blender until pureed and thoroughly smooth. Transfer mixture to measuring cup and reserve exactly 2 cups. Discard excess.

Remove ribs and seeds from 2 jalapeños and discard. Mince flesh and set aside. Mince remaining jalapeño. Set aside.

Place rice in a fine mesh strainer and rinse under cold running water until water runs clear - about 1 1/2 minutes.  Shake rice vigorously to remove excess water.This step removes the starch from the rice so it will not stick.

Heat oil in heavy bottomed oven-safe 12 inch straight sided saute pan or Dutch oven with tight fitting lid over medium-high heat about 2 minutes. Drop a few rice grains in and if they sizzle then it is ready. Add rice and fry stirring until rice is light golden and translucent, about 6-8 minutes. Be careful that the oil doesn't get too hot too fast or the oil will splatter.

Reduce heat to medium, add garlic and 2 minced jalapeños and cook , stirring constantly until fragrant, about 1 1/2 minutes.

Stir in broth, pureed mixture,tomato paste, and salt. Increase heat to medium high, and bring to a boil.

Cover pan and transfer pan to oven to bake until liquid is absorbed and rice is tender, 30-35 minutes.Stir well after 15 minutes.

Stir in cilantro, minced jalapeño to taste, and pass lime wedges separately.

Notes:  Be sure that the processed tomatoes and the one onion equals 2 cups.  If you find that after processing your tomatoes and onions that you have less than 2 cups, simply add enough bottled salsa to make up the difference.

Leftovers are just as delicious the next day so this is a perfect dish to make ahead time for potlucks. This rice also freezes well. For Freezing Ahead: Cool, portion and freeze in a ziploc bag. To reheat from frozen: Place in a pyrex dish and warm in the microwave, stirring every 2-3 minutes until heated through.

Crispy Baked Potato Fans

WHY THIS RECIPE WORKS:

This stunning potato dish delivers a fluffy interior, a crisp exterior, and a cheesy bread crumb topping—if you can get the potatoes cooked right. For our Crispy Baked Potato Fans recipe, we found that using the right kind of potato is key. The russet, or Idaho, potato was the best choice because of its starchy flesh and fluffy texture. Taking the time to rinse the potatoes of surface starch after they were sliced prevented them from sticking together, while trimming off the end of each potato gave the remaining slices room to fan out. To prevent overcooking our spuds in the punishing oven heat, we precooked them in the microwave before baking. A topping of fresh bread crumbs, melted butter, two kinds of cheese, garlic powder, and paprika is the crowning touch on our Crispy Baked Potato Fans. As a final step in our Crispy Baked Potato Fans recipe, we broiled the potatoes to make the topping extra-crunchy.

Serves 4

To ensure that the potatoes fan out evenly, look for uniformly shaped potatoes.

INGREDIENTS

Bread Crumb Topping

1 slice hearty white sandwich bread, torn into pieces
4 tablespoons unsalted butter, melted
1/2 cup shredded Monterey Jack cheese
1/4 cup grated Parmesan cheese
1 teaspoon paprika
1/2 teaspoon garlic powder
Salt and pepper


Potato Fans

4 russet potatoes, scrubbed
2tablespoons extra virgin olive oil
Salt and pepper


INSTRUCTIONS

1. For the bread crumb topping: Adjust oven rack to middle position and heat oven to 200 degrees. Pulse bread in food processor until coarsely ground. Bake bread crumbs on rimmed baking sheet until dry, about 20 minutes. Let cool 5 minutes, then combine crumbs, butter, cheeses, paprika, garlic powder, 1/4 teaspoon salt, and 1/4 teaspoon pepper in large bowl. (Bread crumb topping can be refrigerated in zipper-lock bag for 2 days.)

2. For the potato fans: Heat oven to 450 degrees. Following photos 1 to 3 at left, cut 1/4 inch from bottom and ends of potatoes, then slice potatoes crosswise at 1/4-inch intervals, leaving 1/4 inch of potato intact. Gently rinse potatoes under running water, let drain, and transfer, sliced-side down, to plate. Microwave until slightly soft to the touch, 6 to 12 minutes, flipping potatoes halfway through cooking.

3. Arrange potatoes, sliced-side up, on foil-lined baking sheet. Brush potatoes all over with oil and season with salt and pepper. Bake until skin is crisp and potatoes are beginning to brown, 25 to 30 minutes. Remove potatoes from oven and heat broiler.

4. Carefully top potatoes with stuffing mixture, pressing gently to adhere. Broil until bread crumbs are deep golden brown, about 3 minutes. Serve.

Potato Leek Soup

5-6 cups vegetable broth or chicken broth
~3 lb red potatoes, peeled and cut into small (1/2”) chunks
¼ tsp dried thyme
2 bay leaves
salt and ground pepper
4 Tbsp olive oil or margarine or butter
3 large leeks
2 garlic cloves, minced

1. Trim and discard the roots and the dark green leaves of the leeks. Slice the trimmed leeks in half (lengthwise), then cut it into ¼ inch pieces. Rinse the cut leeks thoroughly to remove all dirt and sand.

2. Heat the oil (or butter) in a large pot over medium high heat. Stir in the leeks, garlic, and ¼ tsp salt. Cover and cook over medium heat (with occasional stirring) until the leeks are very soft and wilted (at least 10 minutes, but longer is OK)

3. Meanwhile, bring the 5 cups of broth, potatoes, thyme, bay leaves, and ½ tsp salt to boil, covered, in a large saucepan. Reduce heat to simmer and continue to cook until the potatoes are tender when poked with a fork.

4. Remove the bay leaves, then transfer ~1/2 of the cooked potatoes along with ~1/2 of the broth to the pot with the leeks. Mash the potatoes against the side of the pot with a large fork to thicken the soup to desired consistency (or use an immersion blender to get a very smooth soup). Add the rest of the broth and potatoes to the pot and bring the soup to a simmer. Add more broth if a thinner soup is desired. Season with salt and pepper to taste and serve

Oyster Mushroom Tacos with Sweet Mango Salsa

Tacos

1 medium onion, chopped
1 Red, Green, and/or Yellow Bell Peppers, medium dice
2 garlic cloves, minced
2 tablespoon canola oil
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon dried oregano
1/4 teaspoon garlic powder
1 (15 ounce) can black beans, rinsed and drained
5 ounces Oyster Mushrooms, shredded
8 (6 inch) flour or corn tortillas, warmed
salt
pepper


Salsa

1 mango, small dice
1/4 cup cilantro, roughly chopped
1/2 red onion, small dice
1 tablespoon brown sugar or agave

Directions:

To make the Mushroom Filling: In medium skillet, heat oil over medium-high heat. Sauté onions, bell peppers, and mushrooms until soft and lightly browned. Season with salt and pepper. Add garlic, chili powder, cumin, and oregano and let cook a few more minutes until fragrant. If spices stick to the skillet, add water as needed. Add black beans and let cook until heated through. Adjust seasoning to taste.

To make the Sweet Mango Salsa: Toss all the ingredients together in a small bowl.

To assemble the tacos: Fill tortillas with the Mushroom Filling and top with a spoonful of Sweet Mango Salsa.

French Potato Salad with Dijon Mustard and Fines Herbes

Serves 6 as a side dish.

Published July 1, 2002.   Cooks illustrated

If any of the fresh herbs aren't available, just add additional amounts of those that aren't. For best flavor, serve the salad warm, but to make ahead, follow the recipe through step 2, cover with plastic wrap, and refrigerate. Before serving, bring the salad to room temperature, then add the shallots and herbs.

• 2 pounds small red potatoes (about 2-inch diameter), unpeeled, scrubbed, and cut into 1/4-inch-thick slices
• 2 tablespoons table salt
• 1 medium clove garlic , peeled and threaded on skewer
• 1 1/2 tablespoons champagne vinegar or white wine vinegar
• 2  teaspoons Dijon mustard
• 1/4 cup olive oil
• 1/2 teaspoon ground black pepper
• 1 small shallot, minced (about 2 tablespoons)
• 1 tablespoon minced fresh chervil leaves
• 1 tablespoon minced fresh parsley leaves
• 1 tablespoon minced fresh chives
• 1 teaspoon minced fresh tarragon leaves

Instructions

1. Place potatoes, 6 cups cold tap water, and salt in large saucepan; bring to boil over high heat, then reduce heat to medium. Lower skewered garlic into simmering water and partially blanch, about 45 seconds. Immediately run garlic under cold tap water to stop cooking; remove garlic from skewer and set aside. Continue to simmer potatoes, uncovered, until tender but still firm (thin-bladed paring knife can be slipped into and out of center of potato slice with no resistance), about 5 minutes. Drain potatoes, reserving 1/4 cup cooking water. Arrange hot potatoes close together in single layer on rimmed baking sheet.

2. Press garlic through garlic press or mince by hand. Whisk garlic, reserved potato cooking water, vinegar, mustard, oil, and pepper in small bowl until combined. Drizzle dressing evenly over warm potatoes; let stand 10 minutes.

3. Toss shallot and herbs in small bowl. Transfer potatoes to large serving bowl; add shallot/herb mixture and mix gently with rubber spatula to combine. Serve immediately.

Tlacoyo Masa Pockets

If you've ever made your own tortillas, you know how easy it is to work with masa, the meal made from ground, dried corn treated with lime. You can find it in any Mexican market, and some grocery stores (Maseca brand, which is also the name of the dried form, is a standard brand). With simply water and a pinch of salt, you have the makings of the freshest tortilla you've ever tasted.

  

That's not all masa is good for, though. You can also leave it a little thicker and use it as a dough for Tlacoyos, a Mexican cornmeal dough pocket similar to Salvadorian pupusas. (Doesn't every culture in the world have some kind of edible pocket stuffed with filling? Calzones? Pork buns?)
 
Working with masa is quick, and so is the filling: a can of beans mashed up with sauteed onion and garlic, and Oaxaca cheese, which is basically a Mexican version of string cheese. Monterey Jack also makes a fine substitute.

  

Ingredients
serves 4

  

• 1 cup masa flour
• 3/4 cup water, more if needed
• 1/4 teaspoon salt
• 2 tablespoons lard, bacon fat, or oil
• 1/2 onion, minced
• 1 clove garlic, minced
• 1 can black beans
• 2 oz shredded Oaxaca cheese (or substitute Monterey Jack)
• Salt to taste
• 4 tablespoons neutral oil for frying
• Salsa for serving
• Chopped onion and/or cilantro for garnish

 

Procedures

 In a bowl, combine the masa, water, and salt. Form into a ball so that all the flour is incorporated. Add more water if needed to make a moist dough. Set aside.

 

In a skillet, heat the lard, bacon fat, or oil over medium heat. Add the onion and cook for 3 to 4 minutes, until soft, then add the garlic. Cook for an additional 3 to 4 minutes until starting to color. Add the beans, undrained, and raise the heat to high. Cook for a couple minutes, then mash roughly with a spatula and remove from the heat.

 

Divide the masa dough into 4 pieces and flatten them between two pieces of plastic wrap using a heavy skillet or tortilla press. Lay them on a cutting board and divide the beans and cheese among them, then carefully fold over and pinch to create a half-moon shaped pocket.

 

Heat the frying oil in a large skillet over high heat and add the pockets (cook them in two batches to avoid crowding). cook for 3 to 4 minutes per side, until golden, then drain on paper towels. Serve with the salsa and garnishes.

  

Printed from http://www.seriouseats.com/recipes/2010/08/tlacoyo-masa-pockets-recipe.html
by Blake Royer, August 6, 2010
© Serious Eats

 

Peacamole

- 10 1/2 ounces (2 cups plus 1 tablespoon) shelled green peas, frozen or fresh but not canned
- 1 drop cilantro essential oil for cooking, or a small bunch fresh cilantro
- 2 tablespoons whole almond butter (like peanut butter but made with unblanched almonds; look for it at natural foods stores)
- 1 clove garlic, minced (optional)
- 1 dash Tabasco sauce
- Salt, black pepper

Makes enough for an appetizer for 4.

Steam the peas for 14 minutes, or until tender, and let cool to just above room temperature.

If you're using fresh cilantro, pluck the leaves and set aside.

In the bowl of a food processor or blender, combine the peas, almond butter, cilantro (essential oil or fresh leaves), garlic if using, Tabasco sauce, a little salt and some pepper. Process until smooth. If the mixture is a bit too thick for the blade of the food processor to mix properly, add just a little bit of water, a teaspoon at a time, until soft enough to mix.

Taste and adjust the seasoning. Spread on pieces of multigrain crispbread and serve. The peacamole can be made a day ahead and kept in the fridge in an airtight container; it will keep for 2 to 3 days.

Recipe originally developed for ELLE à table, issue #63, March/April 2009.

Vietnamese Spring Rolls

From "Vegetarian Cooking for Everyone,"
by Deborah Madison (Broadway, 2000)

Ingredients

* 2 ounces cellophane rice noodles
* 1 carrot
* 1 cups mung bean sprouts, blanched briefly
* 2 cups napa cabbage, finely shredded
* 5 scallions, quartered lengthwise, then chopped
* 1/2 cup cilantro, coarsely chopped
* 1/3 cup mint, coarsely chopped
* 1/4 cup thinly sliced Thai or Italian basil
* 3 cloves garlic
* 1/2 teaspoon sugar
* Salt
* 2 serrano chiles, thinly sliced
* Juice of 2 limes
* 12 large rice spring roll wrappers
* 12 Boston lettuce leaves
* Peanut dipping sauce (recipe follows)

Preparation

1. Soak the noodles in hot water to cover until soft and pliable, about 30 minutes. Drain, rinse, and cut into ~2 inch lengths with a knife or snip with scissors.

2. With a vegetable peeler, peel the carrot right down to the core, making long thin strips. Cut strips into ~2 inch lengths.

3. In a large bowl, combine noodles, carrots, bean sprouts, cabbage, scallions, herbs and sugar. Smash the garlic and the chilis in a mortar and pestle with a pinch of salt (or mince finely with a knife) into a paste. Whisk in lime juice and pour over vegetable mixture. Toss well so that dressing, vegetables and noodles are evenly distributed.

4. Fill a shallow bowl or pan large enough to fit rice wrappers with warm water, about an inch deep and spread a clean towel on the counter. Working with one paper at a time, slip it into the water and soak it about 10 seconds until it has softened a bit (may still be a bit stiff - don’t worry, it will soften more as it sits), then remove it and set it on the towel. Place a lettuce leaf on the lower third of the rice wrapper. Mound some of the vegetable mixture on top of the lettuce, roll the wrapper over the mixture once, fold over the sides, and then roll to the end, making a neat little package. Place finished roll on a platter lined with a clean, damp towel and repeat until all the vegetable mixture has been used. If you wish, the spring rolls may be cut in half on the diagonal and stood on end for presentation. Cover the rolls with a damp cloth if they are not to be served immediately.

YIELD
12 large rolls






PEANUT SWEET AND SOUR DIPPING SAUCE

Ingredients

* Juice of 3 limes
* 1/4 cup fish sauce
* 1 teaspoon crushed red pepper or sriracha (red chili paste)
* 1 garlic clove, minced
* 3 tablespoons roasted peanuts, coarsely chopped
* 3 tablespoons sugar
* 2 tablespoons grated carrots

Soak the red pepper or sriracha in the citrus juice for several minutes. Add the garlic, sugar, and fish sauce and stir to dissolve the sugar.

Transfer to a serving container, add the grated carrots and chopped peanuts, and serve at room temperature.

Latkes

Hot potatoes

Warm up your holidays with simple, irresistible golden-fried latkes

By Adam Ried | December 6, 2009

Latkes -- golden fried potato pancakes flavored with onion -- afford a great deal of pleasure with just a few ingredients. Traditional at Hanukkah and welcome any time, they have a mild flavor that is pure comfort, and the two textures, crisp on the outside and creamy (not soggy) on the inside, always please. Many recipes include flour or matzo meal, but I think those ingredients weigh down the latkes. Instead, I add baking powder to lighten the mixture.


Latkes (Potato Pancakes)

Makes about 10 3-inch pancakes

This recipe doubles well, but use only 3 eggs instead of 4. Latkes are at their very best fresh out of the oil, but they can be kept warm briefly (long enough to finish frying subsequent batches) on a paper-towel-lined baking sheet in a 300-degree oven. Applesauce and sour cream are the traditional accompaniments.

1 pound Yukon Gold potatoes (about 2 medium), peeled
1 medium onion, peeled
2 large eggs, lightly beaten
1 teaspoon baking powder
Salt and pepper
Corn, vegetable, or canola oil, ½ inch deep in the skillet

Using the coarse grating disk in a food processor or the large holes on a box grater, grate the potatoes and onion. In a colander, briefly rinse the grated mixture under cool running water. Spread a clean kitchen towel on work surface, place the potatoes and onion in the center of the towel, gather the edges and corners, and twist hard over a sink to wring out as much liquid as possible. Empty the potatoes and onion into a large bowl, break up with a wooden spoon, add the eggs, baking powder, ¾ teaspoon of salt, and pepper to taste, and mix well.

In a large, heavy skillet (preferably cast iron) set over medium-high heat, heat the oil until it begins to ripple. Working carefully, test the heat of the oil by dropping in about 1 teaspoon of the potato mixture and gently pressing with a heat-proof spatula to make a quarter-sized latke -- it should sizzle instantly, but not violently. Fry for about 1¼ minutes on each side, remove it from the oil, drain on a paper-towel-lined plate, and taste for seasoning. Adjust the potato mixture with additional salt and pepper, if necessary.

Scoop a scant ¼ cup of the potato mixture into the skillet, press gently with the heat-proof spatula to form a round, flat cake; repeat until pan is filled, leaving about 1 inch between the latkes. Cook until the latkes are deep golden brown on both sides, about 4½ minutes, not moving the latkes except to flip them once halfway through the cooking time; adjust the heat as necessary. Remove the latkes to a paper-towel-lined plate, drain briefly, and serve at once (or keep warm in the oven while frying subsequent batches -- you may need to replenish the oil in the skillet).

Variation

Latkes with Carrot and Dill
Follow the recipe for Latkes, substituting ½ pound (about 3 medium) grated carrots for half of the potatoes and adding 5 tablespoons of finely chopped fresh dill to the potato mixture.

Brussels Sprouts With Bacon and Figs

Ingredients:

2 tablespoons olive oil
4 to 8 ounces bacon, chopped
1 pound Brussels sprouts, stems trimmed
1 cup dried figs, stemmed and quartered
Salt and freshly ground black pepper
2 teaspoons balsamic vinegar, or more to taste.


1. Put a large skillet over medium heat and add oil, then bacon. Cook, stirring occasionally, until it starts to crisp, 5 to 8 minutes.

2. Meanwhile, put sprouts through feed tube of a food processor equipped with a slicing attachment and shred. (You can also do this with a mandoline or a knife.)

3. Add sprouts, figs and 1/4 cup water to pan; sprinkle with salt and pepper, turn heat to medium, and cook, undisturbed, until sprouts and figs are nearly tender, about 5 to 10 minutes. Turn heat to medium-high and cook, stirring occasionally, until any remaining water evaporates, another 5 to 10 minutes. Add vinegar, taste, adjust seasoning and serve.

Yield: 4 servings.

Mark Bittman October 28, 2009

Dilly Beans

For the best dill flavor, use dill seeds—not dill weed—in the pickling brine (see related quick tip, Dill Seed or Weed?).

Makes 1 quart
1 pound green beans , stem ends trimmed
Salt
2 tablespoons dill seed
1 tablespoon mustard seeds
1 tablespoon black peppercorns
1 1/2 cups white vinegar
1/2 cup water
3/4 cup sugar
6 garlic cloves , peeled and crushed
2 tablespoons finely chopped fresh dill


1. BLANCH BEANS Fill large bowl with ice water. Bring 4 quarts water to boil in large pot over high heat. Add beans and 1 tablespoon salt and cook until just tender, about 3 minutes. Drain beans in colander and immediately transfer to ice water. Once cool, drain again and dry thoroughly with paper towels. (Beans can be refrigerated in zipper-lock bag for 24 hours.)

2. MAKE BRINE Heat dill seeds, mustard seeds, and peppercorns in empty pot over medium heat until fragrant and seeds begin to pop, about 2 minutes. Add vinegar, water, sugar, garlic, and 1 teaspoon salt and bring to boil. Reduce heat to low and simmer until mixture darkens, about 5 minutes.

3. PICKLE Pour vinegar mixture through fine-mesh strainer into large bowl; discard solids. Add cooled beans and fresh dill, cover tightly with plastic wrap, and refrigerate at least 1 hour or up to 2 weeks. Serve.




Canning takes time, effort, and special equipment. Could we make these crisp pickled beans in one hour with one pot? Here’s what we discovered:

Test Kitchen Discoveries

* Blanch the green beans in salted, boiling water until tender, followed by a shock in ice water to prevent overcooking. The salt in the cooking liquid flavors the beans through to the center. It also helps keep the green beans bright green.
* Dill comes in three forms: seed, dried (or weed), and fresh. We found that dill seed was the most pungent and aromatic—exactly what was needed to boost flavor in the shortened pickling time.
* Toast the dried spices (dill seeds, mustard seeds, and peppercorns) in a hot, dry pan to maximize their flavor. After a few minutes, add the vinegar, water, sugar, and garlic and cook until the liquid is infused with the spices.
* We strained out the spices before combining the liquid with the cooled beans—that way, we wouldn’t crunch on them while munching on the beans.
* For a fresh-from-the-garden touch that reinforced the dill flavor, we added chopped fresh dill before marinating the beans in the liquid—refrigerate the beans and marinade for at least an hour before serving.

Spring Panzanella Recipe

1 lb loaf of hearty, day-old, whole wheat bread into 1-inch cubes
4 cloves garlic, chopped
1 shallot, chopped
1 tablespoon fresh thyme - just pluck leaves from the sprig
a couple pinches of salt
1/4 cup extra-virgin olive oil
1 bunch asparagus, cut into segments
2 cups peas, fresh or frozen
4 handfuls spinach
1/4 cup small basil leaves

In a large bowl toss the bread with the garlic, shallot, thyme, salt and olive oil. Turn the bread out onto a baking sheet and toast in a 350 degree oven for about 15 minutes - or until they are nice and golden and crunchy.

In a cold skillet pour in a splash of olive oil, a splash of water, and a couple pinches of salt. Dial up the heat and when the water starts to bubble stir in the asparagus. Cover, wait about twenty seconds, now add the peas. Cover, wait a few seconds, now add the spinach. Cover and cook just a few more seconds until the spinach starts to collapse just a bit.

Put the bread crumbs in a large bowl. Now pour the asparagus and peas and all the pan juices over the top of the bread.

Give it a good toss, add the basil leaves and toss again. Serve the salad family-style on a big platter.

Makes about 6 - 8 servings.

101 Cookbooks http://www.101cookbooks.com/