• Pozole Verde

    December 3, 2024 Author: Rachel
    No comment yet

    Recipe adapted from A Spicy Perspective.

    Ingredients:

    • 2 TBSP olive oil
    • 1 large sweet onion peeled and chopped
    • 6-8 garlic cloves, minced
    • 6 poblano peppers, seeded and chopped
    • 2-3 jalapeno peppers, seeded and chopped (optional for heat)
    • 1/2 c. cilantro, chopped
    • 1 1/2 lb. tomatillos, peeled and quartered
    • 2 bay leaves
    • 1 TBSP dried oregano
    • 6 c. chicken broth
    • 1 rotisserie chicken, shredded
    • 2 – 15 oz. cans white hominy, drained and rinsed
    • Salt and pepper
    • Garnishes: sliced avocado, chopped cilantro, chopped jalapenos, shredded cheese, tortilla chips, and lime wedges

    Directions:

    1. Set a heavy 6-8 quart dutch oven over medium heat. Add the oil to the pot. Add in the chopped onion and garlic. Sauté for 2 minutes, then add in the chopped poblanos, jalapenos, and cilantro. Sauté another 8 minutes, stirring regularly.
    2. Place the tomatillos, bay leaves, oregano, chicken broth, and 1 tsp. salt in the pot (if needed).
    3. Cover the pot with a heavy lid and bring to a boil. Then lower the heat and simmer for 50-60 minutes. (Keep the pot covered.)
    4. Remove the bay leaves and add the shredded chicken to the pot, along with the rinsed hominy. Stir to combine. Simmer another 2-3 minutes to warm the hominy and chicken. Taste and season with salt and pepper as needed. Keep warm until ready to serve.
    5. To serve: Ladle the pozole into bowls. Garnish the top with sliced avocado, chopped cilantro, chopped jalapenos, shredded cheese, tortilla chips, and lime wedges.

    Pozole Verde:

  • Chile Relleno Dip

    December 3, 2024 Author: Rachel
    No comment yet

    Recipe adapted from Chef Helen Lampkin.

    Ingredients:

    • 8 oz. block cream cheese, softened
    • 4 oz. pepper jack cheese, shredded
    • 1/2 tsp. ground cumin
    • 3-4 poblanos, roasted, peeled, chopped, reserving 2 TBSP for garnish
    • 1/3 c. red chile sauce (recipe below)
    • Tortilla chips for serving

    Red Chile Sauce:

    • 2 TBSP canola oil
    • 1/2 c. finely diced sweet onion
    • 2 tsp. minced garlic
    • 1 TBSP flour
    • 1/2 c. New Mexican red chile powder (2 oz.)
    • 2 1/2 c. chicken broth
    • 1/2 tsp. ground cumin
    • Salt, to taste

    Directions:

    1. Chile Relleno Dip: Preheat oven to 350F. Spray a shallow baking dish with cooking spray. Combine cheeses through roasted poblanos (reserving some for garnish) in the baking dish. Spread the red chile sauce on top of the cheese mixture. Bake for 10-15 minutes (don’t overbake as the cheese will separate). Remove from oven and top with reserved poblanos and serve with tortilla chips.
    2. Red Chile Sauce: Heat oil in a saucepan. Add onion and saute until soften, about 3 minutes. Add the garlic and saute for 1 more minute. Stir in flour and chile powder. Then add the broth and cumin and whisk until smooth. Bring to a boil and then lower to simmer and cook for 15 minutes for the sauce to thicken. If too thick add more broth or water. Taste and season with salt. Can be made ahead of time and stored in the refrigerator until ready to use.

    Chile Relleno Dip:

  • Thai Veggie Chopped Salad with Crispy Miso Lime Tofu

    December 3, 2024 Author: Rachel
    No comment yet

    Recipe adapted from Caroline Chambers’ What to Cook When You Don’t Feel Like Cooking. Combine Thai Veggie Chop Salad and Crispy Miso Lime Tofu.

    Salad Dressing Ingredients:

    • 1/2 c. salted cashew pieces
    • Warm water
    • 1/3 c. cilantro
    • 1 TBSP red curry paste
    • 1 TBSP sesame oil
    • 1 TBSP soy sauce
    • 3 TBSP rice wine vinegar
    • 1 TBSP honey
    • Salt, to taste
    • 1/3 c. water

    Salad Ingredients:

    • 1 bunch cilantro (less 1/3 c. for the dressing above)
    • 2 large romaine hearts, chopped
    • Salt and pepper, to taste
    • 1 avocado, diced
    • 2 1/2 c. shelled edamame
    • 1 1/2 c. shredded carrots
    • 1 c. wonton strips or chow mein noodles
    • Bunch of mint, chopped

    Crispy Miso Lime Tofu Ingredients:

    • 1 lime
    • 2 TBSP soy sauce
    • 2 TBSP water
    • 1 TBSP white or yellow miso
    • 1 TBSP rice wine vinegar
    • 2 TBSP honey
    • 1/2 tsp. ground ginger
    • 1/2 tsp. garlic powder
    • 1/4 tsp. crushed red pepper
    • 1 block of extra firm tofu
    • 3 TBSP neutral oil

    Directions:

    1. Dressing Part 1: In a blender, add the 1/2 c. of cashews and cover with warm water. Set aside.
    2. Miso Lime Sauce: In a bowl, stir together the juice of the lime through crushed red pepper. Set aside.
    3. Drain Tofu: Wrap tofu in clean kitchen towel and place something heavy on it and set aside for 30 minutes, or if you don’t have the time, squeeze the water out of the tofu.
    4. Salad: In a large serving bowl, add all the ingredients. Set aside. Refrigerate until ready to use, if necessary.
    5. Dressing Part 2: Drain the liquid out of the blender and add the cilantro through the water. Blend on high speed until smooth, about 30 seconds. If it’s too thick, blend in 1 TBSP of water at a time until reaches desired consistency.
    6. Crispy Miso Lime Tofu: Warm a large skillet over medium high heat; then add the oil. When the oil shimmers add tofu to the pan crumbling as you go. Once tofu is in the pan, leave undisturbed for 3 minutes; then give it a stir and let sit for 3 more minutes. It should start to look crispy and golden. Keep going with the stir and sit pattern once or twice more, adding more oil as needed, until the tofu is crispy all over. Add the Miso Lime Sauce and stir rapidly until it’s all absorbed into the tofu, not even a minute more. Remove from heat.
    7. Assemble Salad: Add the tofu to the salad and add 1/2 c. dressing and toss to coat, adding more dressing as desired.

    Thai Veggie Chopped Salad with Miso Lime Tofu:

  • Green Chile, Chicken, & Cheese Tamales

    November 19, 2024 Author: Rachel
    No comment yet

    Recipe from Chef Helen Lampkin. Yields about 15 tamales

    Tamale Ingredients:

    • 1 3/4 c. Masa Harina Tamale flour
    • 1 1/8 c. hot water
    • 5 oz. butter shortening
    • 2 tsp. salt
    • 3/4 tsp. baking powder
    • 1/2 c. chicken stock
    • 1/2 c. green chiles, roasted, peeled, and chopped
    • 3/4 c. cooked chicken, shredded
    • 1/2 c. Monterey Jack cheese, shredded
    • Corn husks, soaked in hot water and then drained
    • Serve with red chile sauce(below), green chile sauce, and/or crema

    Red Chile Sauce Ingredients:

    • 2 TBSP canola/vegetable oil
    • 1/2 c. finely diced sweet onion
    • 2 tsp. garlic, minced
    • 1 TBSP flour or rice flour
    • 1/2 c. (2 oz.) New Mexican Red Chile Powder
    • 2 1/2 c. water or chicken stock
    • 1/2 tsp. cumin
    • Salt, to taste

    Tamale Directions:

    1. Prepare the Masa Harina Tamale Flour: In a bowl add the Masa Harina Tamale Flour; then stir in hot water until it is well combined. Yields 1 lb./2c. prepared Masa Harina Tamale Flour.
    2. Prepare Tamale Dough/Prepared Masa: In a stand mixer, whip the shortening for a few minutes until light and fluffy (2-3 minutes). Mix in baking powder and salt. Gradually mix in masa a handful at a time until all mixed in with the shortening. Slowly add the chicken stock (you may not use the full amount). Once mixed, taste for seasoning and add salt if necessary. Test to see if it’s ready by dropping a spoonful of tamale dough into a cup of water – if it floats, it’s ready. Cover and chill for 30 minutes.
    3. Prepare Fillings: Either mix the chile, chicken, and cheese together or you can leave them separate and have an assembly line to fill each tamale.
    4. Prepare Tamales: Take a soaked and drained corn husk, and add 2 TBSP of prepared masa into a rectangle shape on the wide end of the husk (about 1/4 inch thick). Top with 1 heaping TBSP of filling in the center of the spread masa. Fold one side of the husk over the masa and then fold the other side of the husk over the top of the first folded side. Fold up the bottom of the husk and tie the bottom fold/flap closed with kitchen twine.
    5. Cook Tamales: Fill the bottom of the steamer with 2 inches of water; place a layer of corn husks on the bottom of the steam rack, then layer in tamales. Top with another layer of husks. Cover with lid. Steam over low heat for 50-60 minutes. Let rest for 10 minutes. If you peel away the edge of the husk easily from the tamale, then the masa has set and is ready to eat.

    Red Chile Sauce Directions:

    • In a skillet, heat oil, and then add the onion and saute until soften (about 3 minutes). Add the garlic and saute for 1 more minutes. Stir in the flour and chile powder. Add water and whisk until smooth; then add the cumin. Bring to a boil and lower to simmer and simmer for about 15 minutes for the sauce to thicken a bit. If too thick, add a little more water/stock. Taste and season with salt.

    Green Chile, Chicken, & Cheese Tamales:

  • Cajun Salmon Bites and Boursin Tortellini

    November 17, 2024 Author: Rachel
    No comment yet

    Cajun salmon bites recipe from Diane Morrisey.

    Cajun Salmon Bites Ingredients:

    • 1 lb. Salmon, cut into bit size pieces (skin removed)
    • 1 TBSP olive oil
    • 2 TBSP Cajun seasoning
    • 1 lime, juiced

    Cajun Salmon Bites Directions:

    1. Preheat oven to 450F. Line a baking sheet with foil and spray with cooking spray and set aside.
    2. Combine all ingredients in a bowl, and toss to combine. Marinate for 10 minutes.
    3. After 10 minutes, add salmon bites to baking sheet, and roast for 10-15 minutes (12 was perfect for me). Alternatively you can air fry at 400 for 8-10 minutes.

    Boursin Tortellini Ingredients:

    • 9 oz. fresh tortellini, ravioli, or pasta of your choice
    • 5.2 oz. Boursin cheese
    • Pasta water, as needed

    Boursin Tortellini Directions:

    1. Cook fresh pasta according to directions. Fresh pasta cooks fast, reserve 1 c. of pasta water (if you drain the pasta).
    2. Meanwhile, in a bowl, break up the Boursin cheese into small pieces.
    3. Scoop the fresh pasta from the cooking liquid and place directly on top of the Boursin cheese and start gently tossing. Add a little pasta water at a time, then gently toss. Add pasta water until you reach your desired sauce consistency.

    Cajun Salmon Bites and Boursin Tortellini:


  • Caramels and Caramel Sauce

    November 11, 2024 Author: Rachel
    No comment yet

    Recipe from Chef Helen Lampkin.

    Ingredients:

    • 1 lb. brown sugar
    • 2 1/3 c. white sugar
    • 16 oz. light corn syrup
    • 1 lb. unsalted butter
    • 32 oz. heavy cream
    • 1/2 tsp. salt
    • 1 tsp. vanilla
    • Flaky sea salt, to top and to taste
    • Pepitas, optional

    Directions:

    1. Line large rimmed baking sheet with parchment paper. If using pepitas, place on the baking sheet.
    2. In a large and tall heavy cooking pot, mix sugars, corn syrup, butter, half the cream, and salt. Let the mixture come to a boil over medium/high heat, stirring every 5 minutes. As it just reaches a boil, add the remaining cream.
    3. Place a candy thermometer so that it dips down to the mixture. Continue stirring carefully.
    4. For caramel sauce, remove some of the mixture when it reaches 215-220F and place in a glass jar.
    5. For the caramels, the temperature needs to reach 240F (soft ball stage). Test readiness by removing a small amount and place in a cup of water – if you are able to roll it into a a soft ball, it is ready to remove from the heat. Remove from the heat.
    6. Stir in the vanilla and then pour immediately into the prepared baking sheet.
    7. Let cool completely.
    8. Once cool, remove from the pan and place on a large cutting board to cut into bite size pieces and sprinkle with flaky sea salt.
    9. Wrap individually and store in an airtight container.

    Caramels and Caramel Sauce:

  • Red Curry Wonton Soup

    November 11, 2024 Author: Rachel
    No comment yet

    Recipe adapted from Caroline Chambers:

    Ingredients:

    • 1 TBSP any neutral oil (avocado, coconut, olive)
    • 1/2 c. green beans, but into bite size pieces
    • 1/2 c. red pepper, sliced
    • 1 TBSP red curry paste
    • 1 TBSP brown sugar
    • 1 TBSP ginger paste
    • 1 (14 oz.) can of coconut milk
    • 2 c. low-sodium chicken or vegetable broth
    • 1 TBSP soy sauce
    • 1 TBSP fish sauce
    • 1 (24 oz.) bag frozen mini wontons/potstickers/dumplings
    • 2 big handfuls fresh spinach
    • Juice of 1/2 lime
    • Chili crisp to top, optional

    Directions:

    1. In a large skillet or saucepan, warm oil over medium-high heat. Add green beans and peppers, and saute for 2 minutes.
    2. Add red curry paste (or more if you like things spicy), brown sugar, and ginger paste, and stir for about 30 seconds, until it smells amazing and is starting to stick to the bottom of the pan. Stir in coconut milk, broth, soy sauce, and fish sauce. Bring to a simmer.
    3. Gently drop in the frozen wontons and simmer for 5 minutes. Meanwhile, chop 2 big handfuls of spinach. Stir in the spinach and the juice of 1/2 lime. Taste and adjust seasonings as needed — more soy sauce for saltiness or fish sauce for umami or lime juice for brightness. Ladle into bowls and, if desired, top with chili crisp for a little extra kick.

    Red Curry Wonton Soup:

  • Risotto alla Parmigiana

    November 11, 2024 Author: Rachel
    No comment yet

    Recipe from Chef Brittany Eddelbuttel.

    Butternut Squash:

    • 1/2 lb. butternut squash, optional
    • Olive oil
    • Salt and pepper, to taste
    • Red pepper flakes to taste

    Risotto:

    • 2 TBSP butter, divided
    • 1 TBSP vegetable oil
    • 1 onion, finely chopped
    • 8 oz. Italian Arborio rice
    • 5 c. chicken stock, hot
    • 1/4 c. parmesan cheese, grated, reserve some for serving
    • Good olive oil, for drizzling
    • Black pepper, to taste


    Directions:

    1. Butternut Squash: Preheat oven to 400F. Peel, seed, and dice squash. Add to a baking sheet and toss with olive oil, salt, pepper, and red pepper flakes and roast for 25 minutes, or until blistered and golden. Option: use asparagus.
    2. Risotto: Heat 1 TBSP butter and oil in a large saute pan. Add the onion and saute until soft. Do not brown.
    3. Add the rice and saute until will coated with the fat.
    4. Using a ladle, add one ladle of stock to the rice. Stir the rice over medium heat until the stock is absorbed and the rice is almost dry.
    5. Add another ladle of stock and repeat the process until all the stock is used and the risotto is a cream consistency, about 30 minutes.
    6. Remove from the heat and stir in the remaining 1 TBSP of butter and Parmesan cheese. Taste and adjust seasoning. Serve topped olive oil, black pepper, Parmesan cheese, and butternut squash.

    Risotto alla Parmigiana:


  • Japchae

    November 11, 2024 Author: Rachel
    No comment yet

    Recipe adapted from Drive Me Hungry.

    Ingredients:

    Sauce Ingredients:

    • 3 TBSP sodium soy sauce
    • 2 TBSP brown sugar 
    • 1 TBSP dark soy sauce
    • 1 ½ TBSP sesame oil

    Stir Fry Ingredients:

    • 7-8 oz. Korean glass noodles – sweet potato starch noodles
    • 2 eggs 
    • 2 TBSP avocado oil
    • 6 large shitake mushrooms, sliced 1/3 inch thick, optional
    • 1 yellow onion, sliced 1/3 inch thick
    • 1 large red bell pepper, julienned ¼ inch thick
    • ½ large carrot, julienned 1/8 inch thick
    • 3 garlic cloves, minced
    • 3 c. baby spinach, packed
    • 2 green onions, chopped on angle for garnish
    • 2 tsp. toasted white sesame seeds, for garnish
    • Can also add in any cooked protein

    Directions:

    1. These japchae noodles come together quickly so prep all your ingredients ahead of time.
    2. Sauce: Mix all the sauce ingredients together in small bowl until the sugar dissolves. Set it aside.
    3. Cook Noodles: Cook the Korean glass noodles according to the directions. Be sure not to over cook them as they can get soggy. Drain the water and add the hot noodles to a large bowl.
    4. Sauce the Noodles: Add the sauce to noodles and toss to combine. Let sit on the counter for the noodles to absorb the flavors of the sauce. Any excess sauce will be absorbed by the noodles.
    5. Stir Fry: Heat a skillet over medium heat and scramble the eggs and then set the eggs aside.
    6. In the skillet add the mushrooms (if using) and the onions. Stir fry them for 2 minutes.
    7. Next, add the red bell peppers, carrots, and minced garlic to the pan. Stir fry for 1 – 2 more minutes. Be careful not to overcook the vegetables, they should still be crunchy.
    8. Add the spinach and toss everything together until the spinach starts to wilt. Add a pinch of salt to season the vegetables and remove it from the heat.
    9. Add the stir fried vegetables and egg to the seasoned glass noodles. Toss everything to combine and garnish with sesame seeds and chopped scallions.

    Japchae:

  • Eggplant Pasta Bake

    November 8, 2024 Author: Rachel
    No comment yet

    Recipe adapted from Feel Good Foodie. Serves 6.

    Ingredients:

    • 2 eggplants, cut into 1-inch pieces
    • 1/4 c. olive oil, plus more as needed
    • 1 tsp. salt
    • Black pepper, to taste
    • 1 small yellow onion, chopped
    • 4 garlic cloves, minced
    • 3/4 tsp. crushed red pepper
    • 1 lb. rigatoni
    • 1 40 oz. jar marinara sauce
    • 1 c. freshly grated parmesan cheese 
    • 2 c. shredded mozzarella cheese, divided
    • Fresh basil leaves, torn

    Directions:

    1. Preheat oven to 425°F. Line 2 baking sheets with parchment paper.
    2. Place the eggplant, olive oil (use as much as needed to lightly coat the eggplant), 1 tsp. salt, and black pepper on the prepared sheet pan. Roast for 10 minutes, then remove eggplant and flip the eggplant, then return to the oven for 10 more minutes. After 20 total minutes of the eggplant roasting, add the onions, garlic, crushed red pepper to the baking sheet and drizzle them with olive oil and return to the oven until the eggplant is golden brown and caramelized, 15 more minutes.
    3. Meanwhile, bring a large pot of heavily salted water to a boil and cook pasta until barely al dente. Reserve 1 ½ c. pasta cooking water, then drain and rinse pasta under cold water.
    4. Grease your 9×13 baking dish and transfer the pasta to the baking dish. Add 1/2 the marinara and stir as much reserved pasta cooking water as needed until the sauce is glossy.
    5. When the eggplant is done cooking, transfer it on top of the pasta. Fold in the Parmesan cheese, 1 c. mozzarella. Add the remaining marinara sauce and combine. Top with remaining 1 c. mozzarella.
    6. Lower the oven temperature to 375°F and bake until the sauce is bubbling on the sides and the cheese is melted, about 25 minutes. Top with torn fresh basil to serve.

    Eggplant Pasta Bake:

Next Page