Recipes Discovered – Recipes

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Ingredients:

• 4 pounds small Yukon gold or red-skinned potatoes, quartered
• 1 pound green beans, cut into one-inch segments
• 1 cup pesto
• 6 tablespoons (or more to taste) mild vinegar, such as champagne, white wine or a white balsamic
• 1/4 cup chopped green onions (scallions)
• 1/2 cup pine nuts, toasted
• Parmesan cheese to taste
• Salt and freshly ground black pepper

Directions:

Cook potatoes in large pot of boiling salted water until just tender, about 10 minutes. Add beans; cook 3 minutes longer. Drain well and let cool, then transfer potatoes and beans to a large bowl.

Toss the beans and potatoes with pesto. Stir in vinegar and pine nuts and season with salt, pepper and/or additional vinegar to taste. Finally, shave some wide flecks of Parmesan over the salad with a vegetable peeler.

Serve immediately, or make this up to two hours in advance. It can be stored at room temperature.

Serves 10.

Nutrition:

Substitutions:

I made this spur of the moment with just the potatoes, beans, and pesto and it was great. I can only imagine how amazing it would be had I had all the ingredients!

Smitten Kitchen’s pesto is two ounces basil (2 bunches), 2 garlic cloves, and 1/4 – 1/2 cup olive oil, seasoned with salt and pepper. Slightly simpler than mine.

Recipe courtesy of Smitten Kitchen .

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Ingredients:

• 1 cup long grain rice
• 7 ounces chopped tomatoes in juice
• 1/2 onion, chopped
• 2 garlic cloves, chopped
• 3 fresh green chiles (jalapeno, Serrano, fresno, ect)
• 2 tablespoons vegetable oil
• 2 cups chicken stock
• 1/2 teaspoon salt
• 1 cup frozen peas (optional)
• Pepper, to taste

Directions:

Put the rice in a large heatproof bowl and pour in enough boiling water to cover the rice. Stir once, then let stand for 10 minutes. Transfer to a strainer over the sink and rinse the rice under cold water. Set aside to dry slightly.

Meanwhile, place the tomatoes with juice,  onion, garlic, and chiles in a food processor or blender and process until smooth.

Heat the oil in a large, heavy saucepan, add the rice and cook over medium heat until it becomes a light golden brown. Stir occasionally to ensure the rice does not stick. Add the tomato mixture and stir over medium heat until all the liquid has been absorbed. Stir in the stock and salt and continue  to cook, stirring occasionally, until all the liquid has been absorbed (do no stir too often at this point or the rice will break down). The whole cooking process takes about 15 to 20 minutes.

Remove the pan from the heat, add the peas (if using), and cover with a tight fitting lid. Let stand for 5 to 10 minutes. Season with black pepper.

Serves 6.

Nutrition:

Substitutions:

Recipe courtesy of The Complete Book of Mexican Cooking

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Ingredients:

• 1 clove garlic, peeled and smashed
• 4 medium carrots, cut into julienne strips
• 3/4 pound snow peas
• 1/2 lemon
• Salt and pepper, to taste

Directions:

Bring saucepan of water and garlic to a boil. Drop carrots and snow peas into the water and simmer for 3 to 4 minutes, just until the carrots are tender. Drain, squeeze lemon over the vegetables and season with salt and pepper.

Serves 4.

Nutrition:

Substitutions:

My own concoction.

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Ingredients:

• 1 pound small new potatoes
• 1 head garlic, halved crosswise
• 1 bay leaf
• 1 teaspoon black peppercorns
• Kosher salt
• 2 unsalted butter
• Freshly ground black pepper

Directions:

Put the potatoes, garlic, bay leaf, peppercorns, and 1 teaspoon salt in a large saucepan, add cold water to cover by about an inch. Bring to a boil, lower the heat, and simmer until potatoes are fork tender, about 15 to 20 minutes depending on their size.

Drain and discard the garlic, bay leaves, and peppercorns. Toss potatoes with the butter and season with salt and pepper, to taste.

Serves 4.

Nutrition:

Substitutions:

Recipe courtesy of Food Network.

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Ingredients:

• 3 pounds small red creamer potatoes
• 1 tablespoon olive oil
• 1 teaspoon coarse salt
• 1 tablespoon Italian seasoning

Directions:

Preheat oven to 250 degrees.

Cut potatoes in half. If there are some larger halves, cut those in half so everything is fairly uniform in size. Put potatoes in a large bowl and toss with oil and seasonings. Spread potatoes onto a foil lined baking sheet and place in the oven. Bake for 2 hours before checking. Potatoes may need to bake for up to 3 hours. Taste for seasoning and add addition salt if needed.

Serves 6.

Nutrition:

Substitutions:

After 2 hours, the potatoes didn’t seem done at all, and I was getting a little anxious due to company coming. I turned the heat up to 400 for 45 minutes and the potatoes turned out perfect. Creamy on the inside with a slight crust on the outside.

My own concoction.

Read my review of this recipe.

Ingredients:

• 3 broccoli stalks (about 1 pound), florets removed, shredded
• 2 medium carrots, shredded
• 1/2 head red cabbage, shredded
• 1 bags (3-ounce) Ramen Noodle, crushed
• 1/4 cup almonds or sunflower seeds
• 1/4 cup canola oil
• 1/4 cup brown or white sugar
• 1/4 cup apple cider vinegar
• 1/4 cup soy sauce
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon beef bouillon

Directions:

Place the shredded broccoli, carrots, and cabbage into bowl and toss with the noodles and almonds or sunflower seeds. Whisk together the oil, sugar, vinegar, soy sauce, garlic powder, onion powder, and beef bouillon. Pour dressing over salad and toss to coat. Refrigerate for an hour before serving. If refrigerating overnight, add the ramen noodles and almonds just before serving.

Serves 6.

Nutrition:

Substitutions:

You can use 2 bags of broccoli slaw mix instead of shredding your own vegetables.

Recipe adapted from Paula Deen.

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Ingredients:

• 6 cups large pearl couscous
• 2 cups chopped cilantro
• 1/2 cup preserves lemon

Directions:

If the couscous is instant, follow the instructions on the packet.

For non-instant couscous, place the couscous into a large bowl. Fill a stock pot or large pasta pot 3/4 of the way with water. Bring water to a boil. Pour the couscous into the boiling water and stir. Cook for 7 to 8 minutes until the couscous is tender. Drain the couscous and toss in preserved lemon and cilantro. Season with salt and pepper.

Serves 12.

Nutrition:

Substitutions:

Recipe courtesy of Michael Chiarello.

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Ingredients:

• 3 heads broccoli (about 3 pounds)
• 1 tablespoons olive oil
• 3 garlic cloves, grated
• Salt and freshly ground black pepper
• 1 cup freshly grated Parmesan cheese
• 1 lemon, juiced

Directions:

Preheat the oven to 400 degrees F.

Trim about 1 inch off the ends of the broccoli stalks and cut the broccoli lengthwise into spears. Arrange the broccoli on a nonstick cookie sheet or greased casserole dish, drizzle with some olive oil, garlic, and season with a little bit of salt and a generous amount of freshly ground black pepper. Toss to coat evenly. Transfer to the oven and roast for 15 minutes.

Remove the broccoli from the oven and sprinkle the cheese evenly over the top and bake until the cheese melt and forms a crisp shell over the broccoli, about 10 minutes. Lift the broccoli out onto a platter with a spatula and drizzle with fresh lemon.

Serves 4.

Nutrition:

Substitutions:

I forgot to add the lemon, but the broccoli with still good.

Recipe courtesy of Tyler Florence.

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Ingredients:

• 4 medium sweet potatoes, scrubbed
• 1 tablespoon brown sugar
• 1 tablespoon unsalted butter

Directions:

Preheat the oven to 350 degrees F.

Place the potatoes on a foil-lined baking sheet and bake until tender, 45 minutes to 1 hour, depending upon their size (if the potatoes are large, they may need an hour and 15 minutes). Remove from the oven and let sit until cool enough to handle, about 20 minutes. Peel the potatoes while still warm and cut each into several pieces.

Butter a small baking dish and arrange the potatoes in a single layer. Sprinkle with sugar and dot with butter. Return to oven and bake until the sugar melts and the potatoes are glazed, about 15 minutes. Keep warm until ready to serve.

Serves 4.

Nutrition:

Substitutions:

Very simple, but really good.

Recipe courtesy of Emeril Lagasse.

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Ingredients:

• 2 cups diced peeled peaches (about 2 large)
• 1/2 cup diced red bell pepper
• 1/2 cup chopped cucumber
• 1/4 cup minced red onion
• 1 lime, juiced
• 2 tablespoons chopped fresh cilantro or 1/2 teaspoon ground coriander
• 1 tablespoon minced seeded jalapeno
• 1 teaspoon fresh ginger, grated
• 1 garlic clove, grated

Directions:

Mix peaches, red bell pepper, cucumber, onion, lime juice, chopped cilantro, jalapeno, ginger, and garlic in small bowl to blend. Season to taste with salt and pepper.

Makes about 3 cups.

Nutrition:

Substitutions:

Great served with grilled shrimp.

Recipe courtesy of epicurious.