from the baltimore sun
Peruvian quinoa shrimp chicharrones with green aji sauce
Serves: 4
Sauce
Ingredients
1 large jalapeno chile, seeded
2 cloves garlic
1 bunch cilantro, cleaned and stemmed (2 cups leaves)
2 Tbsps. lime juice
1/4 tsp. salt
1/4 cup extra-virgin olive oil
Shrimp
Ingredients
1/2 cup red quinoa, rinsed
16 jumbo shrimp or prawns, tails on, deveined
1/2 tsp. dried oregano
1/2 tsp. dried cumin
1/4 tsp. cayenne pepper
1/2 cup unbleached white flour
2 large eggs, lightly beaten
Olive oil cooking spray
1. For the sauce: In a food processor or blender, finely mince the jalapeno, garlic and cilantro by pulsing several times. Add the lime juice and salt and puree. Drizzle in the olive oil to make a smooth sauce. Reserve.
2. Bring a large pot of water to a boil. Add the quinoa and cook for 10 minutes, then drain. Spread the quinoa out on a baking sheet lined with paper towels to dry. (It should be quite dry to the touch before you put it on the shrimp; pat with towels if necessary.)
3. Pat the shrimp dry, if damp, and put in a medium bowl. Mix the oregano, cumin and cayenne and sprinkle over the shrimp; toss to coat.
4. Preheat the oven to 425 degrees. Prepare 2 pie pans -- one with the flour, one with the beaten eggs. Dip the shrimp in the flour, then the eggs, then the quinoa.
5. Place 2 heavy baking pans in the hot oven for 5 minutes. Take each out, spray liberally with oil spray, then quickly place the shrimp on the hot pans, keeping them from touching. Spray the coated shrimp with oil spray and bake for 5 minutes.
6. Flip shrimp with tongs, then bake for 5 minutes more. Cut one through the thickest part to make sure they are cooked through; the baking time will vary with the size of the shrimp.
7. Serve shrimp hot with aji sauce.
Per serving: 324 calories, 12 grams protein, 18 grams fat, 3 grams saturated fat, 27 grams carbohydrate, 2 grams fiber, 149 milligrams cholesterol, 235 milligrams sodium.
Peppers stuffed with quinoa, corn and feta cheese
Serves: 4
Ingredients
1/2 tsp. sea salt, plus more to taste
1 cup quinoa, rinsed well several times
3 Tbsps. olive oil (divided use)
1 bunch of scallions, including 2 inches of the greens, thinly sliced into rounds
2 jalapeno chiles, finely diced, seeded if desired
1 garlic clove, finely chopped
1 tsp. ground cumin
2 cups, more or less, fresh or frozen corn kernels (from 3 ears of corn)
1 bunch spinach, leaves only, or 1/2 pound spinach leaves
1/2 cup chopped cilantro
1/4 pound feta cheese, cut into small cubes
Freshly ground pepper
2 large red onions, thinly sliced into rounds
1/2 cup white wine (can be riesling)
4 yellow and/or orange bell peppers
1. Bring 2 cups of water to a boil. Add the 1/2 tsp. salt, then the quinoa. Give it a stir, then cover and simmer over low heat until the grains are tender and reveal their spiraled germ, about 15 minutes.
2. Warm half the oil in a wide skillet. Add the scallions and chiles, cook over medium heat for about 2 minutes, then add the garlic, cumin, corn and spinach, along with 2 Tbsps. water. When the spinach is wilted, add the cilantro, quinoa and feta. Toss everything together, taste for salt, and season with pepper. Heat a Tbsp. of oil in another wide skillet. When hot, add the onions and saute, stirring frequently, until they start to color around the edges, after several minutes. Pour in the wine and deglaze the pan, giving the onions a stir as you do so. Season with salt and pepper and distribute in a baking dish or two large enough to hold the peppers.
3. Slice the peppers in half lengthwise without removing the tops or stems, then cut out the membranes and seeds. Simmer them in salted water until tender to the touch of a knife but not overly soft, 4 to 5 minutes, and remove. Fill them with the quinoa and set them in the baking dish or dishes.
4. Preheat the oven to 400 degrees. Drizzle the rest of the oil over the peppers and bake the peppers until heated through, 20 to 30 minutes, then switch the heat to broil and brown the tops. Serve hot, warm or at room temperature.
Per serving: 520 calories, 17 grams protein, 20 grams fat, 6 grams saturated fat, 73 grams carbohydrate, 10 grams fiber, 25 milligrams cholesterol, 665 milligrams sodium.
Molasses gingerbread with lime cream
Serves 12
Ingredients
1/4 pound (1 stick) butter, plus 1 tsp. for buttering pan
1 cup sugar
3 eggs
2 cups flour
1 tsp. ground cinnamon
1 tsp. ground cloves
2 tsp. baking soda, dry
1 Tbsp. fresh grated ginger
1 cup unsulfured molasses
2 tsps. baking soda dissolved in 2 Tbsps. hot water Lime cream (see recipe)
1. Preheat oven to 350 degrees, then butter and flour an 8-inch square pan.
2. Melt the stick of butter, pour into a large bowl and allow it to cool slightly. Beat the sugar and eggs into the butter.
3. In a separate medium bowl, whisk together the flour, cinnamon, cloves, dry baking soda and grated ginger.
4. Bring 1 cup of water to a boil in a small saucepan. Using a wooden spoon, stir the molasses and the baking-soda solution into this water.
5. Whisk the dry ingredients into the sugar and eggs, then stir in the molasses mixture.
6. Pour the batter into a prepared pan and bake until a toothpick inserted in the center of the cake pulls out cleanly, about 40 minutes to 1 hour.
7. Cool cake on a wire rack for 10 minutes. Run a knife around the rim of the pan to loosen the cake and invert onto a cooling rack to cool completely. Cut into squares and serve with lime cream or whipped cream, sweetened with brown sugar and a couple of tablespoons of bourbon.
Per serving (cake only): 304 calories, 4 grams protein, 9 grams fat, 5 grams saturated fat, 52 grams carbohydrate, 1 gram fiber, 75 milligrams cholesterol, 528 milligrams sodium.
Lime cream
Makes about 1 1/2 cups
Ingredients
2 eggs
1/2 cup sugar
1/2 cup fresh lime juice
Zest of 1 lime grated (about 1 Tbsp.)
4 Tbsps. butter, cut into small pieces
1 cup heavy cream
1. Whip the eggs and sugar in a bowl of an electric mixer, using the whisk attachment until the mixture doubles in volume and has a light color. Lower the speed and blend in the lime juice and zest.
2. Pour this mixture in the top of a double boiler (or into a medium metal bowl placed over a pot of simmering water). Cook over high heat, whisking often until smooth , very thick and custard-like. Remove from the heat and use a wooden spoon to stir in the butter, a few pieces at a time, until it is fully incorporated. Cool to room temperature.
3. Using an electric mixer or wire whisk, whip the heavy cream into soft peaks. Gently fold a fourth of the whipped cream into the lime curd. Then fold in the remaining cream.
Per tablespoon: 75 calories, 1 gram protein, 6 grams fat, 4 grams saturated fat, 5 grams carbohydrate, 0 grams fiber, 36 milligrams cholesterol, 28 milligrams sodium.
from the chicago tribune
Eat-your-veggies stew
Preparation time: 45 minutes
Cooking time: 50 minutes
Yield: 6 servings
This vegetarian stew from assistant editor Renee Enna offers a perfect opportunity to enjoy those long-cooking grains and winter vegetables that aren't always weeknight-friendly. This stew is inspired by the recipes from Deborah Madison's seminal "Vegetarian Cooking for Everyone." Adding diced cheese at the end is a nod to Nancy Harmon Jenkins, who reminded us in her book, "Cucina del Sol," that Sicilians love the way the nibs melt in your mouth as you enjoy your bowl of heaven.
Ingredients
1 Tbsp. vegetable oil
3 cloves garlic, minced
1 large onion, diced
1 tsp. each, fresh, minced: thyme, sage
1 tsp. each: salt, freshly ground pepper, dried Italian herb blend
1/2 cup riesling or dry vermouth
2 cans (14 1/2 ounces each) vegetable broth
1 each, diced: parsnip, carrot
1 each, peeled, diced: russet potato, small butternut squash, see note
1/2 cup each: wild rice, diced green beans
1 can (14 1/2 ounces) diced tomatoes, drained
1 cup chopped cremini or button mushrooms
1/2 cup each: chopped baby spinach, finely diced Romano or Parmesan cheese
1. Heat the oil in a Dutch oven or stockpot; add the garlic, onion, thyme, sage, salt, pepper and herb blend. Cook, stirring, until flavors release, about 3 minutes. Add the riesling; cook, stirring, 1 minute.
2. Add the broth, parsnip, carrot, potato, squash and wild rice; heat mixture to a boil. Lower heat to a simmer; cook until vegetables soften, about 30 minutes.
3. Add the green beans, tomatoes and mushrooms; cook until all the vegetables and rice are tender, 15-25 minutes. Stir in the spinach; cook until slightly wilted, 1 minute. Ladle stew into bowls; add the cheese just before serving.
Note: Many stores, including Trader Joe's, sell cubed squash in the produce section.
Nutrition information per serving: 263 calories, 19% of calories from fat, 6 g fat, 2 g saturated fat, 10 mg cholesterol, 47 g carbohydrates, 10 g protein, 1,319 mg sodium, 7 g fiber.
Blood orange and radish salad
Preparation time: 25 minutes
Yield: 4 servings
Ingredients
6 blood oranges, peeled, sliced
2 small bunches radishes, trimmed, coarsely grated
Juice of 1 large lemon
1 Tbsp. confectioners' sugar
1/8 tsp. freshly ground pepper
1/2 cup chopped walnuts
Baby salad greens, optional
1. Combine the oranges and radishes in a medium bowl; sprinkle with the lemon juice, confectioners' sugar and pepper. Toss to coat.
2. Divide the greens among four plates. Spoon the orange salad on top of the greens. Garnish with walnuts.
Nutrition information per serving: 225 calories, 35% of calories from fat, 9 g fat, 0 g saturated fat, 0 mg cholesterol, 32 g carbohydrates, 5 g protein, 74 mg sodium, 7 g fiber.
from the los angeles times
Tart of garlicky greens and black olives
Total time: 2 hours
Servings: 6 to 8
Note: The mixed leafy greens can include mustard, kale, collard, beet and turnip greens as well as chard. One-half pound yields about 5 cups finely chopped.
Tart pastry
Ingredients
2 1/2 cups flour
1/2 tsp. salt
1 cup butter, cut into 1/2-inch pieces, chilled
6 Tbsps. ice water
1. Combine the flour and salt in a large bowl. Add the butter and cut it in using a pastry cutter or your fingers until the mixture resembles coarse meal. Add the ice water 1 Tbsp. at a time and stir it in with a fork.
2. Gather the dough into a ball. Flatten and wrap in plastic wrap; refrigerate for 30 minutes.
3. Roll the dough out onto a lightly floured surface to one-eighth-inch thick. Place in a 10- or 11-inch tart pan, letting the excess fall over the side. Gently press the dough into the bottom and sides of the pan. Trim to an inch larger than the pan, then fold the extra inch of dough back into the tart and press into the sides. Save any leftover dough for another use.
4. Refrigerate the tart shell for 15 minutes. Prick the bottom of the dough with a fork. Line with parchment paper and weigh down with pie weights or beans. Bake in a 400-degree oven for 10 minutes, then remove the parchment paper and bake for an additional 20 minutes.
Filling
3 cloves garlic, minced
2 Tbsps. olive oil
1/2 pound (about 5 cups) mixed leafy greens, stemmed and finely chopped
1 (15-ounce) container ricotta (1 3/4 cups)
1/4 cup chopped, pitted brined black olives (such as Kalamata)
3/4 tsp. salt
2 eggs
1 tart shell, partially baked
2 ounces ricotta salata
1. Cook the garlic in the olive oil over medium heat until soft, about 3 minutes. Add the greens and cook, stirring, until they soften, about 5 more minutes.
2. In a medium bowl, beat together the ricotta, cooked greens, olives and salt. Taste the mixture; it should be highly seasoned. Add a little more salt if necessary. Beat in the eggs.
3. Pour the filling into the baked tart shell and shave the ricotta salata over the top using a vegetable peeler. Bake in a 400-degree oven until the center no longer is moist, 30 to 40 minutes. If you use red chard leaves, don't be fooled by what may look at first glance like quick browning; it is the color of the chard leaking through.
4. Cool slightly to set up before serving.
Each serving: 527 calories; 14 grams protein; 35 grams carbohydrates; 2 grams fiber; 37 grams fat; 21 grams saturated fat; 149 mg. cholesterol; 556 mg. sodium.