29th June 2007

    Pozole!

    Yes, yet another pozole recipe… I swear, we should just rename the site to “We [heart] Pozole”. This one, unlike the others we’ve made, is closer to “traditional” pozole in that it doesn’t have a thick, tomato base, but rather a clear, flavorful broth. The red color comes from guajillo peppers that have been pureed and stirred in; they added a nice subtle pepper flavor without a lot of spice. This recipe is from Healthy Latin Cooking.

    Pozole (Pork and Hominy Stew)
    —————————–
    2 dried guajillo peppers, stems removed and seeded
    1 tbsp canola oil
    8 ounces lean pork, cut into 1″ cubes
    1 onion, finely chopped
    4 cloves garlic, minced
    1 tsp cumin
    1 tsp oregano
    1 bay leaf
    6 cups water
    2 14.5-oz cans hominy, drained and rinsed
    salt, pepper
    1/4 cup chopped green onions
    1/4 cup chopped cilantro

    Soak the peppers in hot water for 20 to 30 minutes until soften, then transfer to a blender with 1/4 cup of the soaking water and puree until smooth.

    Heat the oil in a large saucepan over medium-high heat. Add the pork and cook for 3 minutes. Add the onion and cook for another 2 minutes. Add the garlic, cumin, oregano, and bay leaf and cook an additional minute or two, until the pork and vegetables begin to brown. Add the water and hominy and bring to a boil. Lower the heat to medium-low and simmer for 30 minutes. Add salt and pepper to taste, and remove the bay leaf. Stir in the pureed peppers and simmer for 5 more minutes. Taste and season again with salt and pepper.

    Top with chopped green onions and cilantro.

    4 servings

    Print This Recipe

    posted in Healthy Latin Cooking, Main Dishes | 0 Comments

    27th June 2007

    Wild Mushroom and Barley Soup

    First recipe from our new Jay Solomon cookbook (thanks Cathy!), Vegetarian Soup Cuisine. Three types of mushrooms in this one – can’t go wrong there. End result was a little bland, though, so we replaced a cup of the water-based broth with chicken stock. Next time around we’ll probably replace all 6 cups of water with a chicken or vegetable stock and throw in some crushed garlic for added flavor.

    1 tbsp canola oil
    12 oz button mushrooms, sliced
    4 oz fresh shiitake or oyster mushrooms, sliced
    4 oz cremini mushrooms, sliced
    1 medium yellow onion, diced
    2 stalks celery, chopped
    2 tbsp chopped shallots
    6 cups hot water (or chicken broth)
    1/2 cup pearl barley
    1/4 cup dry white wine
    2 tsp Dijon mustard
    2 tbsp dried parsley
    1 tsp dried thyme
    1/2 tsp salt
    1/2 tsp ground white pepper
    1/3 lb green beans, trimmed and cut into 1-inch pieces

    Heat oil in a large saucepan. Add the mushrooms, onion, celery, and shallots and cook for 8-10 minutes over medium heat, stirring frequently.

    Add the water, barley, wine, mustard and seasonings, and cook for about 50 minutes over low heat, stirring occasionally.

    Stir in the green beans and cook for 10 minutes more.

    Let the soup stand for several minutes before serving.

    Serves 6.

    Print This Recipe

    posted in Main Dishes | 0 Comments

    26th June 2007

    Pepper-Beef Stir Fry

    We were rushed for time tonight, so this recipe from Cooking Light’s SuperFast Suppers cookbook sounded perfect — it was on the table 20 minutes after cracking open the fridge. The sauce thickens nicely and certainly doesn’t taste “light”.

    Pepper-Beef Stir-Fry
    ———————
    1 (5 oz) package Japanese curly noodles (chucka soba), uncooked
    1/3 cup low-sodium soy sauce
    1/4 cup low-salt beef broth
    3 tbsp dark brown sugar
    2 tsp cornstarch
    cooking spray
    3/4 pound top round steak, thinly sliced
    1 tsp light sesame oil
    2 garlic cloves, minced
    1 red bell pepper, seeded and cut into thin strips
    8 ounce can sliced water chestnuts, drained
    3 ounces snow peas, trimmed

    Cook noodles according to package directions.

    Combine soy sauce and next three ingredients in a small bowl; stir well with a whisk.

    Place non-stick skillet coated with cooking spray over medium-high heat until hot. add beef. Stir-fry for 4 minutes or until browned. Remove beef from pan; set aside and keep warm. Coat pan with oil. Add garlic and bell pepper; stir-fry 2 minutes. Add snow peas and water chestnuts; stir-fry 1 minute. Return beef, juices, and soy sauce mixture to pan and cook 30 seconds, or until slightly thickened. Serve over noodles.

    Serves 4.

    Print This Recipe

    posted in Asian, Cooking Light, Main Dishes | 1 Comment

    14th June 2007

    Cellophane Noodle Salad

    This is a nice summery salad featuring lots of crisp vegetables, ground pork, and cellophane noodles (also called glass noodles or bean thread noodles). It’s also the first recipe we’ve tried from the new cookbook that Lisa’s mom gave us over the weekend. All of the recipes in the book look delicious; I’m sure we’ll be featuring more in upcoming weeks!

    We cut the oil a bit from the recipe below, otherwise we made it as listed.*

    Cellophane Noodle Salad
    ————————
    8 dried shiitake mushrooms
    1 lemongrass stalk
    1 green jalapeno chili
    1/4 lb ground pork
    1/2 tsp salt
    1/8 tsp freshly ground white pepper
    3 oz cellophane noodles, soaked in warm water for 30 minutes
    3 tbsp fresh lime juice
    2 tbsp fish sauce
    1 tsp sugar
    1 tbsp water
    3 tbsp canola oil
    1 cup peeled, seeded and julienned cucumber
    1/2 cup seeded and julienned red bell pepper
    3 shallots, thinly sliced
    8 red-leaf lettuce leaves
    2 tbsp minced unsalted peanuts, toasted
    1 tbsp shredded fresh mint
    1 tbsp shredded fresh cilantro

    Directions

    Soak the mushrooms in warm water to cover for 30 minutes. Drain, remove and discard the stems and cut the caps into fine julienne. Using only the pale bottom part of the lemongrass stalk, peel away the tough outer layer, smash the stalk with the side of a chefs knife and thinly slice on the diagonal. Seed the chili, then thinly slice into rings. Set the vegetables aside.

    Season the pork with the salt and white pepper. In a saute pan over high heat, saute the pork until it turns opaque and is cooked through, 3 to 4 minutes. Transfer the pork to a sieve and let drain, then place in a large bowl. Drain the noodles and add to the bowl with the pork.

    In a small saucepan over medium heat, combine the lime juice, fish sauce, sugar and water. Heat until the sugar has dissolved, pour the mixture into a bowl and gradually whisk in the canola oil.

    Add the cucumber, bell pepper, shallots, mushrooms, lemongrass and chili to the pork and noodles and toss to mix. Add the lime-juice mixture and toss to coat evenly.

    Line a platter with the lettuce leaves. Top with the pork and noodles, garnish with the peanuts, mint and cilantro and serve. Serves 4.

    * Make sure your butcher gives you ground pork and not ground lamb (!!)

    Print This Recipe

    posted in Asian, Main Dishes | 1 Comment

    13th June 2007

    Firecracker Shrimp Jambalaya

    We returned to our old friend Great Bowls of Fire for this spicy shrimp and rice dish. This is another one of the “huge portion” recipes that we love. Made it hotter by adding hot sauce just before serving.

    Firecracker Shrimp Jambalaya
    —————————–
    1 1/4 cups long-grain white rice
    1 tbsp canola oil
    1 large yellow onion, diced
    1 green bell pepper, seeded, diced
    2 stalks celery, diced
    4 cloves garlic, minced
    1 fresh cayenne chili, seeded and minced
    1 lb medium shrimp, peeled
    1 28 oz can crushed tomatoes
    2 tbsp fresh chopped parsley
    2 tsp oregano
    1 tsp cumin
    1/2 tsp black pepper
    1/2 tsp cayenne pepper
    1/2 tsp salt
    2-3 tsp bottled red hot sauce

    Cook rice with 2 1/2 cups water until all liquid is absorbed. Fluff and set aside.
    Meanwhile, heat the oil in a large saucepan. Add the onion, bell pepper, celery, garlic, and chili pepper and cook for five minutes over medium heat. Stir in the shrimp and cook an additional 4 minutes. Add the crushed tomatoes, 1/2 cup water, and the remaining ingredients and bring to a simmer. Cook 15-20 minutes over medium-low heat, stirring occasionally. Remove from heat and stir in the rice. Let sit for 5 minutes, then serve.

    4 Servings

    Print This Recipe

    posted in Cajun, Great Bowls of Fire, Main Dishes | 0 Comments


    Page optimized by WP Minify WordPress Plugin