Paella Del Sol

This is a great dish to make for company. The yellow color from the saffron is really beautiful. This recipe comes from Inspired Chef. Paella is a regional Spanish dish. This version uses shrimp, chicken and spicy sausage. Use real saffron, the color and taste are truly worth the cost.

Paella Del Sol

1/4 olive oil

4 boneless, chicken thighs, each cut in quarters

4 smoked sausages, sliced (I use a spicy andouille type)

1 pound shrimp, peeled and deveined

2 cloves garlic, finely chopped

1 small onion, chopped

1 1/2 cups chopped tomatoes, drained

6 cups chicken stock

1 tsp fresh chopped rosemary

1 tsp sweet paprika(optional)

1/4 gram saffron threads

3 cups paella rice

1/2 lb green beans cut in 2″lengths or 1 cup baby peas

Heat the olive oil in a large paella pan or saute pan. Brown the chicken thighs and the sausages, and set aside. In the juices remaining, saute the garlic and onion until lightly browned. Return the chicken and sausage to the pan, add the rosemary, paprika, saffron, and the rice. Saute until the rice is well coated. Add 1 cup of the chicken stock to deglaze the pan.

Add the remaining chicken stock. Cook for several minutes over high heat, then reduce the heat. When most of the liquid has been absorbed, stir in the shrimp and green beans and cook gently until the rice is tender, but still firm, about 20 additional minutes. Allow to stand for 5 minutes before serving. Serve  with garlic bread if desired.

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Apple Pecan Tart

This is a recipe from Inspired Chef. You need a pie crust for the shell of this recipe (I will include that recipe in another post)

Apple Pecan Tart

6 tart apples, cored and skinned

3 eggs

1/2 cup sugar

2 Tbls lemon juice

1 tsp cinnamon

1/2 nutmeg

1/2 cup chopped pecans

pie crust

caramel sauce (optional)

1. Shred apples in food processor. Toss with lemon juice and set aside.

2. Place eggs and sugar in mixer bowl. Whip about 2 minutes or until light and fluffy. Add cinnamon and nutmeg. continue to whip 15 seconds. Fold in reserved apples and pecans.

3. Pour mixture into Tart Shell lined with pie crust and bake at 350 degrees for 30 minutes. (Can also bake as a pie, about 45 minutes)

4. Once cooled, drizzle with caramel sauce if desired.

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Request from a friend

A good friend of mine asked if I had a recipe for steamed dumplings. Not something I make often but I found a recipe in a great cookbook and want to share it with you all. My edition of “The Boston Cooking School Cookbook” by Fannie Merritt Farmer was printed in 1937, but their original copyright goes back to 1896. I think I got it at a yard sale somewhere but it has the greatest recipes. It is 838 pages long and though I have no where near made all of the recipes, I haven’t found a bad one yet. So here is the requested recipe, Steamed Dumplings from page 275.

Steamed Dumplings

2 cups flour

4 tsp baking powder

1/2 tsp salt

3/4 cup milk

Mix and sift dry ingredients. Add milk gradually. Toss on a floured board, pat, and roll out half an inch thick. Shape with a biscuit cutter, dipped in flour. Place close together in a buttered steamer, cover closely, and steam 12 minutes. Makes 12-15. With a little more milk added, mixture may be dropped by spoonfuls and cooked on top of stew. if necessary, remove some of the liquid so that dumplings may rest on meat and potato and not settle into liquid. Keep closely covered.

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Request for Vegetarian Recipes

When telling someone about my blog the other day, they requested I add some vegetarian recipes. This is a great one that was from Karen Jonke who submitted it to Vegetarian Times in December of 2000. I have made it for clients many times and it has become a favorite. Enjoy and let me know what you think.

Butternut Squash Enchiladas

1 medium butternut squash (1 1/2 lbs), peeled, seeded and cut into chunks

8 oz light cream cheese

2 Tbls brown sugar

1 Tbls ground cinnamon

1 tsp garam masala (optional)

2  medium onions, chopped

8 (8-inch) flour tortillas

1 cup prepared taco sauce

1 cup shredded Monterey Jack Cheese (8oz)

1 tomato, diced

1 cup shredded lettuce

1. Bring large pot of lightly salted water to a boil. Preheat oven to 350 degrees. Coat 13 x 9 inch glass baking pan with cooking spray; set aside. Add squash to boiling water and cook until tender, about 12 minutes.

2. Drain squash, transfer to a large bowl and mash well. Add cream cheese, brown sugar, cinnamon, and garam masala if desired; blend with hand mixer until smooth. Adjust seasonings to taste. Mix in half of the onions.

3. To assemble: Place 1/2 cup squash mixture along center of each tortilla, roll up tightly and arrange seam side down in prepared pan. Top with taco sauce and then sprinkle with cheese.

4. Bake until heated through, about 10 minutes. Serve hot with remaining onions, tomato and lettuce.

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New Side DIsh

Quinoa is an ancient grain discovered by the Incas. It is a complete protein with balanced essential amino acids. this recipe calls for Red Quinoa and I found it sweeter, not as bitter as the white. This is the companion dish that I will be making for the demo at The Fresh Market in Altamont this Saturday from 3-6. Please stop by if you get the chance.

Red Quinoa and Poblano Sa lad

Ingredients:

. c Eden Red Quinoa

1 c water

One lime, juice and zest

Kosher or sea salt

1. tsp Instant Gourmet Grande Southwest Seasoning

. c TFM Extra Virgin Olive Oil

. jar Desert Pepper Trading Company Corn, Black Bean and

Roasted Red Pepper Salsa

3 scallions, thinly sliced (white and green parts)

. c fresh Poblano or seeded Jalapeno peppers, chopped

1 avocado, cubed

. c fresh cilantro, roughly chopped

Preparation:

Bring quinoa and water to a boil in a small saucepan. Cover, reduce heat to

low, and simmer for about 15 minutes. Fluff with a fork and set aside. In a

large serving bowl, whisk lime juice with zest, salt, Grande Southwest

seasoning, and salsa. Add olive oil and whisk until well blended. Add

quinoa to the dressing and toss. Add scallions, peppers, avocado and

cilantro and toss well. Garnish with additional cilantro and lime zest, if

desired.

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April Cookie of The Month

Every year at Christmas, I buy the Special Edition Christmas Cookie Recipe magazines that seem to abound at the time. In 1991 I found a recipe that quickly became my husband’s favorite in the Better Homes and Gardens Special Interest magazine for that year. They are called Texas Rangers (not sure why) and I hope you enjoy them as much as we do.

Texas Rangers

1/2 cup butter

1/2 cup shortening

1 cup sugar

1 cup brown sugar

2 eggs

2 tsp vanilla

2 1/2 cups unbleached all-purpose flour

1 tsp baking powder

1/2 tsp baking soda

4 cups crisp rice cereal

6 oz flaked coconut

2 cups chocolate chips

Combine flour, baking powder, and baking soda in a small bowl, set aside. Cream butter and sugars in a mixing bowl until light and fluffy. add vanilla and beat in eggs one at a time until combined. Add about half of the flour until mixed in. Add in the remainder of the flour and beat until just combined. Add cereal, coconut, and chocolate pieces. Drop by spoonfuls onto parchment lined cookie sheets. Bake in a 375 degree oven for 11-13 minutes or until lightly browned. Cool on rack. Makes about 36.

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Fresh Market Today

I will be at the Fresh Market in Dr Phillips today from 3-6. Pork and Pineapple Tacos recipe was posted the other day. Please stop by if you get the chance.

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Pork and Pineapple Tacos with Avocado Cream

Here is the recipe for the demo I will be doing at The Fresh Market in Dr Phillips this Saturday. The times have moved to 3-6 for the remainder of the year. Please stop by if you get the chance to try the tacos and check out a very interesting market. 

Pork and Pineapple Tacos 

Ingredients: 

2 (. lb) pork tenderloins, trimmed and sliced thin on the diagonal 

1 c Earth & Vine Mango Tequila Jalapeno Grilling & Dipping Sauce 

⅓ c Toasted Head Viognier 

2 tsp Instant Gourmet Grande Southwest Seasoning 

. tsp each salt and pepper 

2 tbsp canola oil 

1 c pineapple chunks, fresh or canned 

1 bunch fresh cilantro, roughly chopped 

1 pkg La Tortilla Factory Corn Tortillas 

Preparation: 

In a medium bowl, combine Mango Tequila Jalapeno Grilling Sauce, wine, 

Grande Southwest seasoning, salt and pepper. Add pork tenderloin and 

coat thoroughly. Allow to marinate for at least 10 minutes, and up to 30 

minutes for best flavor. 

Heat a large saute pan over medium high heat for 1-2 minutes. Add canola 

oil and swirl to coat. Add pork, discarding remaining marinade. Sear pork 

for 2 minutes, toss and continue searing until pork is no longer pink (about 

10 minutes). Remove pork and place on serving platter. Add pineapple and 

juices to the same pan, scraping up any browned bits. Allow pineapple to 

caramelize and juices to evaporate. Place on platter with pork and serve on 

tortillas with Avocado Cream and cilantro on top. 

Avocado Cream 

Ingredients 

:1 ripe avocado, well mashed 

. c plain nonfat Greek-style yogurt or sour cream 

1 lime, zest and juice 

. tsp salt 

Preparation: 

Whisk 

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Passover Sader

I had the good fortune to work with a family to help serve their Passover Seder. The food was prepared by a Kosher restaurant in Miami and was very good. I had Potato Kugel for the first time and it was delicious. I have found a recipe for it in a cook book titled “Our Food, The Kosher Kitchen Updated” by Anita Hirsch. I love the recipes in this book and hope you will try to enjoy this recipe for Potato Kugel

Potato Kugel

Pareve – Serves 6 (2 each)

6 large potatoes

1 onion

2 eggs

2 egg whites

1/4 cup unbleached flour

1/2 tsp baking powder

dash pepper

1/2 garlic powder

2 tsp olive oil

Preheat oven to 350 degrees

Peel and finely shred the potatoes and onion. Beat the eggs and whites until thick. Stir in the potatoes, onions, flour, baking powder, pepper, and garlic powder. Oil 12 ramekins or large muffin cups with olive oil. Add the potato mixture. Bake for about 1 hour, until brown and crispy.

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Light Spring Dessert

Here is a recipe for a light dessert. I made this for an Easter Dinner yesterday, I hope you enjoy it.

Lemon Chiffon Pie

Lemon Curd

4 egg yolks

1/2 cup sugar

1/4 cup butter

juice of 2 lemons

1 cup heavy cream

8 oz cream cheese

1 graham pie shell

To make the lemon curd, place egg yolks, sugar, butter and the lemon juice in a heavy sauce pan. Cook the mixture over medium low heat, stirring constantly, until the butter is melted and the custard is thick enough to coat the back of the spoon. I like to strain the custard through a fine mesh strainer to remove any lumps that may have formed while you were stirring the custard. (You may also substitute prepared Lemon Curd which can be found in most Whole food or Fresh Market stores.) Let the curd cook in the refrigerator for about 30 minutes. While cooling whip the cream until firm peaks form and refrigerate. Next whip the cream cheese with a mixer until very soft and combine with the cooed lemon curd. Fold in the whip cream and pour into prepared pie shell. Refrigerate about an hour or until set. Can serve with more whip cream or fresh berries. Enjoy

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