Shrimp & Quinoa with Vegetables

January 13th, 2012 § 0 comments § permalink

Serves 6

Ingredients

1 cup cooked quinoa
2 small carrots, thinly sliced
1 large red bell pepper, cored, seeded and chopped
3 teaspoons grated ginger
2 clove garlic, sliced
1 small red chile, minced (optional)
8 ounces snow peas, trimmed
¼ teaspoon black pepper
1 egg, beaten
6 ounces small shrimp, peeled and cleaned
3 scallions, chopped (whites and part of greens)
½ cup cilantro
1 tablespoon soy sauce
Vegetable or canola oil

Directions

Coat the bottom of a large skillet with oil and heat over medium-high heat. Cook carrot, stirring occasionally, until it softens; about 1 minute. Add bell pepper, ginger, garlic and chile if using. Cook, stirring frequently, about 2 minutes. Add shrimp and cook for another minute. Then add snow peas, season with salt and pepper and cook, stirring frequently, 1 minute or until shrimp are just cooked.
Transfer vegetables and shrimp to a bowl and return skillet to heat. Add cooked quinoa, along with egg, and cook, stirring constantly, until egg is evenly distributed; about 2 minutes. Add vegetables, shrimp, scallions, cilantro and soy sauce; fold all ingredients together for 1 more minute and remove from heat. Serve warm.

Thai Style Spicy Vegetables

January 13th, 2012 § 0 comments § permalink

Serves 6

Ingredients

3 tablespoons soy sauce
3 tablespoons hoisin sauce
3 tablespoons creamy peanut butter
1 to 3 Thai red chile peppers (more=spicy), minced
1 medium shallot, chopped
3 teaspoon minced fresh gingerroot
3 tablespoons canola oil
1½ pound fresh green beans, trimmed
Fresh cilantro, chopped
Dry roasted peanuts, chopped (optional)

Directions

In a small bowl, combine the soy sauce, hoisin sauce, peanut butter and minced red chilies; set aside.
In a wok or large skillet, sauté shallot and ginger in oil over medium heat for about 2 minutes until softened. Add green beans; cook and stir for 3 minutes or unti crisp-tender. Add reserved sauce mixture; toss to coat. Sprinkle with cilantro and peanuts if using. Serve immediately.

Israeli Chopped Salad

December 15th, 2011 § 0 comments § permalink

Serves 4

The secret to success of this recipe is small/tiny uniform pieces. They catch the flavors better and ensure the exceptional fresh taste with the prefect ratio of flavors!

Ingredients

4 small Israeli cucumbers or 2 euro cucumbers, peeled and chopped fine (tiny cubes)
2 medium sized roma tomatoes, chopped fine (tiny cubes)
½ medium red onion, chopped fine (tiny cubes)
¼ cup fresh parsley leaves, chopped super fine
3 tablespoons lemon juice (more if you like it tangy)
3-4 tablespoons extra-virgin olive oil
1 teaspoon sumac (dried leaves in a powder) (optional but defiantly a strong component)
1 teaspoon salt and 1 teaspoon of peppers (more to taste)

Directions

Combine the cucumbers, romas, red onions and parsley in a large bowl and toss together to mix well. Add the lemon juice, olive oil and spices and toss again. Let stand about 5 minutes before serving. Serve cool but not cold!

Ramen Tofu and Vegetables in Dashi

October 3rd, 2011 § 0 comments § permalink

Serves 4

Ingredients

For the soup

8 ounces Ramen
½ cup naturally brewed soy sauce
13 cup mirin
3 tablespoons rice vinegar
1 tablespoon finely grated fresh ginger
1 cup snow peas, stringed and halved crosswire
1 package soft tofu, cubed

For the garnishes

1 romaine lettuce heart, shredded
1 cup daikon or red radish, cut into matchsticks or coarsely shredded
2 scallions, trimmed and thinly sliced
Hot sauce, for serving
Toasted sesame oil, for serving

Directions

1. Bring a large pot of water to a boil. Add the noodles and cook until al dente, about 8 minutes. Drain and divide among 4 large serving bowls.

2. In a saucepan over medium heat, combine 3 cups of water with the soy sauce, mirin vinegar and ginger, and bring to a simmer. Add the snow peas and the tofu to each pot and simmer until the snow peas are crisp-tender, and the tofu is heated, 3 to 5 minutes.

3. Divide the vegetable garnishes among the bowls. Ladle hot soup over the noodles in each bowl. Drizzle each serving with a few drops of sesame oil and hot sauce if desired.

© Recipe Property of Peter Berley

Tangy Muhammara (Red Pepper & Walnut Dip)

October 2nd, 2011 § 0 comments § permalink

Ingredients

1 cup walnuts
3 to 4 cloves garlic
¼ cup breadcrumbs
2 red peppers, roasted and pureed
3 tablespoons tomato paste
1 tablespoon pomegranate molasses
1 teaspoon lemon juice
Salt to taste
½ teaspoon cayenne pepper
½ teaspoon freshly ground black pepper
1 teaspoon paprika
1 teaspoon cumin
1 teaspoon dried mint (or 1 tablespoon chopped fresh mint)
2 teaspoons olive oil, plus more as needed

Directions

In the food processor, chop the walnuts and garlic finely. Add the breadcrumbs and pulse to mix. Add red pepper puree, tomato paste, pomegranate molasses, lemon juice, salt and spices until smooth. While machine is running, pour in the olive oil. Make sure not to over-mix since the texture should be thick, not too creamy. If it is too dry for you, add more tomato paste or olive oil. Serve with toasted bread or pita wedges.

Recipe adapted from delishturkish.blogspot.com

Tandoori Toasted Vegetables with Cucumber Mint Chutney

September 12th, 2011 § 0 comments § permalink

Serves 4

Ingredients

Olive oil or canola oil
6-8 baby potaotes, halved
2 cups cauliflower florets
2 medium carrots, chopped large
1 red bell pepper, chopped large
1 green bell pepper, chopped large
1 red onion, chopped large
1 medium yellow onion, chopped large
Salt & pepper
1.5 ounces of Ger-Nis’ tandoori spice mix (recipe follows)
½ cup yogurt
2 tablespoons fresh mint leaves
2 tablespoons fresh cilantro leaves
¼ cup lemon juice
½ tablespoon lemon zest
½ tablespoon fresh ginger, chopped
2 cloves garlic, chopped
Cucumber Mint Chutney (recipe follows)

Directions

Season all the vegetables with salt and pepper and drizzle a little olive all over the top and mix. Next sprinkle a little bit of tandoori spice mixture all over the vegetables and again mix well. Preheat oven to 425°F. And place seasoned vegetables in the oven in a glass baking dish to roast for about 15 minutes or until lightly charred. In the meantime in a blender blend the yogurt, cilantro, mint, lemon juice, zest, ginger and garlic until a thick chunky paste is formed. Not too smooth and not too chunky. Pour the mixture in a bowl and whisk in remaining tandoori spice mixture until incorporated. Drizzle the yogurt tandoori paste over vegetables coating evenly and mixing well. Turn the oven down to about 325°F and place the baking dish back in the oven for about 15-20 minutes more. Serve over rice and garnish with the Cucumber Mint Chutney.

Cucumber Mint Chutney

Makes 1½ cups chutney

Ingredients

1 cup fresh mint leaves
¼ cup fresh cilantro leaves
½ tablespoon fresh ginger, chopped
3 tablespoons lemon juice, with pulp
2 tablespoons grape seed oil or vegetable oil
½ tablespoon black mustard seeds, crushed
1 teaspoon salt (more to taste possibly)
½-¾ cup cucumbers, peeled and chopped superfine

Directions

Mix together all ingredients and mix thoroughly and gently. Let stand for about 20 minutes before serving, serve cool not cold over tandoori spiced chicken.

Tandoori Spice Mix

Makes about 1.5 ounces of mix

Ingredients

2 teaspoons ground ginger
2 teaspoons ground cumin
1 teaspoon ground coriander
2 teaspoons paprika
½ teaspoon cardamom powder
½ teaspoon ground cinnamon
½ teaspoon ground black pepper
Pinch ground cayenne pepper
½ teaspoon salt
1 tablespoon turmeric

Directions

Mix together all ingredients in a small mixing bowl. Store in an airtight container for up to 2 months, preferably in a dark and cool location.

*Toasting the whole spices first and then grinding gives a deeper richer flavor to the spice mix and dish!

Italian Antipasti Plate

July 5th, 2011 § 0 comments § permalink

Serves 10

Ingredients

2 red bell peppers, roasted & peeled
2 yellow bell peppers, roasted & peeled
2 medium red onions, quartered and roasted
9 cloves garlic, roasted
20 cherry tomatoes yellow and red, roasted lightly
2 cans artichoke hearts, halved
1 cup black brine cured olives
½ cup fresh parsley leaves, chopped
½ cup fresh basil leaves, halved
¼ cup lemon juice
1 teaspoon red chili flakes
1 tablespoon lemon zest
¼ cup extra virgin olive oil
Maldon salt
Crusty Italian Bread

Directions

Arrange all the vegetables on a platter, top with olives. In a small bowl whisk together herbs, lemon juice and zest, chili flakes, and olive oil. Drizzle a top the antipasto and season with salt! Serve over crusty bread.

Grilled Summer Vegetables with Wood Sorrel Butter

July 4th, 2011 § 0 comments § permalink

Serves 4

A colorful combination of summer’s wild and cultivated ingredients, this recipe combines the smokiness of grilled vegetables with the lemony tang of wood sorrel (Oxalis).

I use a stovetop cast iron grill for these veggies, but if you’ve already got the outdoor grill fired up by all means use it. For outdoor grilling, skewer the vegetables before cooking.

Ingredients

4 cups chopped summer vegetables, 1-inch chunks (summer squashes and eggplant are especially good)
1 tablespoon olive oil
1 cup wood sorrel leaves
¼ cup butter (vegan option: use additional olive oil instead)
Salt to taste

Directions

Heat the grill over medium high heat. Toss the vegetables with the oil. Arrange the vegetables on the grill so that they are not touching (leave a little space between pieces if doing skewers). Grill for 5 minutes. Turn over and grill for another 3-5 minutes until vegetables are tender.
While the veggies are grilling, melt the butter in a small saucepan over low heat. Add the wood sorrel and stir until the leaves are just wilted. Remove from heat.
Put the grilled vegetables on a serving plate. Sprinkle with salt to taste. Spoon the sorrel in melted butter over the vegetables. Serve hot or at room temperature.

Sauteed Baby Artichokes with Garlic and Mint

April 23rd, 2011 § 0 comments § permalink

Serves 4

INGREDIENTS

¼ cup extra virgin olive oil
16 baby artichokes, trimmed, stems left on if possible, halved and rubbed with lemon
6 cloves garlic, peeled
2 sprigs fresh thyme
¾ cup dry white wine
2 tablespoons fresh mint, chopped
Sea salt or kosher salt and freshly ground black pepper

DIRECTIONS

Warm the oil in a heavy 8 to 10-inch skillet over medium heat until hot but not smoking. Add the artichokes. Tuck the garlic cloves and thyme sprigs among them. Fry until the artichokes are golden brown, 8 to 10 minutes.

Pour the wine into the pan and bring to a simmer. Cover, reduce the heat slightly, and simmer gently until the stems are tender, about 15 minutes. Discard the thyme sprigs.

Add the chopped mint, raise the heat and boil uncovered for 2 to 3 minutes, until the juices thicken. Use a slotted spoon to transfer the artichokes and garlic to a platter. Season with salt and pepper. Drizzle the pan juices over the artichokes and serve hot or at room temperature.

Recipe Property of Peter Berley

Potage of Spring Greens, with Green Garlic and Mint

April 23rd, 2011 § 0 comments § permalink

Serves 4-6

INGREDIENTS

2 tablespoons extra virgin olive oil
2 cups onions, finely chopped
6 cloves garlic, peeled and left whole
Salt
1 small potato, peeled and diced
1 bunch dandelion greens
1 large bunch arugula
4 cups vegetable stock or water
1 (10 ounce) bag baby spinach
½ cup fresh mint leaves
½ cup créme fraiche

DIRECTIONS

Combine the oil, onions, and garlic in a heavy saucepan over medium heat. When the onions begin to sizzle add 1 teaspoon salt, cover the pan and simmer 20 minutes until meltingly tender, check occasionally and add a tablespoon of water if the onions threaten to brown.

Meanwhile, steam the potato for 8-10 minutes until tender, set aside. Bring a large pot of lightly salted water to a boil. Blanch the dandelion and arugula for 2-3 minutes until tender but still bright green. Drain well and chop.

Add the stock to the onions and bring to a boil. Add the steamed potato, blanched greens, spinach and mint, simmer 3-4 minutes.

Puree the soup with the créme fraiche. Season with salt and pepper and serve.

Recipe Property of Peter Berley

Vegetable, Bean, and Cheese Burritos

November 30th, 2010 § 0 comments § permalink

Serves 8

Ingredients

2 tablespoons canola oil
1 medium white onion, chopped medium
1 red bell pepper, chopped medium
1 poblano pepper, chopped medium
1 jalapeño pepper, seeded and chopped fine
1 medium tomato, chopped medium
1 tablespoon cumin
1 teaspoon cumin seeds
2 teaspoons salt
½ cup white rice
1 cup water
1½ cups pinto beans, black beans, red beans, or your choice of beans (pre-cooked or canned)
1 cup cilantro leaves
8 large whole wheat flour tortillas
1 to 2 cups Monterey Jack cheese

Directions

Preheat oven to 375°F.

In a large sauté pan, heat oil over medium high heat. Sauté onions and peppers, 5 to 7 minutes. Add tomatoes, spices, and rice, cook 3 minutes. Next, add water and cook for about 10 to 15 minutes or until rice is cooked. Add beans, cook, allowing the mixture to remain moist. Remove from heat, and add cilantro leaves. To assemble burritos, place tortilla flat on cutting board or flat surface and add 3 to 4 tablespoons of vegetable bean mixture. Top with cheese. Wrap in a burrito style and place on a baking sheet. Continue until finished with tortillas. Bake burritos for about 10-15 minutes or until warm and cheese has melted.

Roast Chicken with Lemon & Compound Herb Butter and Roasted Vegetables

November 10th, 2010 § 0 comments § permalink

Serves 6

INGREDIENTS

1 3 to 4-pound chicken
2 small lemons, quartered

For Compound Butter

4 tablespoons unsalted butter, softened
2 tablespoons fresh chives, chopped
2 tablespoons fresh parsley, chopped
1 tablespoon fresh rosemary, chopped
1 tablespoon fresh thyme, chopped
1 tablespoon fresh sage, chopped
2 to 3 garlic cloves, chopped
2 tablespoons olive oil
Salt
Freshly ground pepper
3 onions, quartered
5 carrots, peeled and chopped in 1-inch pieces

PREPARATION

Preheat oven to 400°F.

Wash the chicken thoroughly in cold water, both inside and out. Remove all the bits of fat hanging loose. Let the bird sit for about 10 minutes on a slightly titled plate to let all the water drain out of it. Pat it thoroughly dry all over with cloth or paper towels.

Soften each lemon by placing it on a counter and rolling it back and forth as you put firm downward pressure on it with the palm of your hand. Prick the lemons in at least 20 places each, using a fork. Place both lemons in the birds cavity. Close up the opening with toothpicks or by trussing. To make the compound butter, mix the butter, herbs, and garlic and season with salt and pepper. Smooth compound butter under the skin of the chicken breast, being mindful not to tear the membrane connecting the skin to the breast.

Drizzle the chicken with olive oil. Season with salt and pepper.

Roast chicken for 30 minutes. Remove pan from the oven and add onions and carrots. Place chicken and vegetables back in the oven and until meat thermometer inserted into thickest part of inner thigh registers 180°F, about 1 hour.

Once out of oven, allow to rest for 10 minutes before carving. Serve warm.

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