9th September 2007

Grilled Salmon over Skordalia, and Heirloom Tomatoes

We were on our way home tonight and realized we hadn’t planned any meals, so we popped in to Whole Foods to see if anything caught our eye — salmon fillets and heirloom tomatoes were both on sale, so we bought both, along with a few potatoes. It wasn’t until we got home that I wondered if we had the ingredients to make skordalia, and when I saw we did, I decided to give it a try. I cut the oil in the recipe below more than half, and should have cut the garlic in half as well — it was *extremely* garlicky (Even Lisa, who usually *doubles* the garlic in recipes, thought it was a bit much). Still, it was delicious, especially when it mixed a bit with the juices from the tomatoes, which were just topped with some balsamic, a little olive oil, and fresh basil.

Potato Skordalia (from The Olive and the Caper)
1 large russet potato, peeled and cut into 1-inch pieces
1/3 cup blanched almonds (or pine nuts)
15 cloves of garlic (!!!)
1 cup olive oil
1 tbsp red wine vinegar
1/2 tsp salt

Boil potatoes over high heat until soft all the way through, about 10 minutes.
Transfer the potatoes to a food processor. Add the remaining ingredients and blend until smooth.

posted in Main Dishes, The Olive and The Caper | 0 Comments

9th September 2007

Southwestern Corn and Black Bean Salad

We needed an excuse to use one of our new serving platters; a potluck provided the perfect opportunity to fill it with this tasty, simple, black bean and corn salad from Cooking Light. It is quick to make and versatile — you can use it to top bread or appetizers, serve it as a dip, or our favorite, eat it right out of the bowl.

Southwestern Corn and Black Bean Salad
1 pound dried black beans
11 1/2 cups water, divided
1 teaspoon olive oil
2 teaspoons cumin seeds
2 garlic cloves, minced
2 cups fresh corn kernels
2 cups chopped seeded tomato
1 cup finely chopped Vidalia or other sweet onion
1 cup chopped red bell pepper
1 cup chopped green bell pepper

1/2 cup fresh lime juice (about 3 limes)
1 tablespoon chili powder
3 tablespoons olive oil
2 teaspoons salt
1 1/2 teaspoons ground cumin
2 teaspoons honey
3 garlic cloves, minced
2 jalapeño peppers, seeded and minced
1/3 cup chopped fresh cilantro

To prepare salad, sort and wash the beans. Combine beans and 5 1/2 cups water in a 6-quart pressure cooker. Close lid securely; bring to high pressure over high heat. Adjust heat to medium or level needed to maintain high pressure; cook 1 minute. Remove from heat; place cooker under cold running water. Remove lid. Drain beans; rinse with cold water. Drain and cool.
Heat 1 teaspoon oil in cooker over medium heat. Add cumin seeds and 2 garlic cloves; cook 1 minute, stirring frequently. Add beans and 6 cups water. Close lid securely; bring to high pressure over high heat. Adjust heat to medium or level needed to maintain high pressure, and cook 12 minutes. Remove from heat; place cooker under cold running water. Remove lid. Drain bean mixture; rinse with cold water. Drain and cool. Combine bean mixture, corn, tomato, onion, and bell peppers in a large bowl.
To prepare dressing, combine juice and next 7 ingredients (juice through jalapeños), stirring with a whisk. Stir in cilantro. Pour dressing over bean mixture; stir gently to combine. Cover and refrigerate at least 30 minutes.

12 servings.

posted in Cooking Light | 0 Comments

6th September 2007

Green Lentil & Vegetable Curry

This recipe from Fitness Foods combined a bunch of tasty veggies, two kinds of potatoes, and savory sauce to make a really tasty, filling meal. We decided next time we make this we’ll use our spicier red curry, as the green curry we went with wasn’t quite as hot as we would have liked.

Green Lentil & Vegetable Curry
1 tsp canola oil
1 large onion, chopped
2 cloves garlic, chopped
1-2 tbsp curry paste
1 tsp turmeric
1 cup green lentils, rinsed and drained
5 cups vegetable broth
1 large carrot, cut into cubes
2 potatoes, cut into cubes
9 oz sweet potato, cut into cubes
12 oz cauliflower florets
5 1/2 oz green beans, trimmed and halved

Heat the oil in a saucepan over medium heat. Add the onion and garlic and cook for 3 minutes, or until softened. Stir in the curry paste and turmeric and stir for 1 minute. Add the lentils and broth.
Bring to a boil, then reduce the heat. Cover and simmer for 30 minutes, then add the carrot, potatoes, and sweet potato. Simmer, covered, for 20 minutes, or until the lentils and vegetables are tender.
Add the cauliflower and beans, cover and simmer for 10 minutes, or until the cauliflower and beans are cooked and most of the liquid has been absorbed. Remove the lid and simmer for a further few minutes if there is too much liquid. Serve hot with brown or basmati rice and top with basil and cilantro.

4 Servings.

posted in Fitness Food, Main Dishes, Vegetarian | 0 Comments

4th September 2007

Chicken Yassa

This week’s meals were all prepared by Lisa while I was going batty fighting viruses on the computer (hence the lack of recent posts). Tuesday night was Chicken Yassa, a lemon-flavored stew with lots of onions and herbs. Lisa prepared this dish over couscous, which soaked up all the juices — it made for great leftovers. The recipe comes from Great Bowls of Fire.

Chicken Yassa
1 lb boneless chicken thighs or breasts
Juice of 2 large lemons
1 tbsp canola oil
2 medium yellow onions, slivered
4 cloves garlic, minced
2 serrano peppers, seeded and minced
2 cups chicken broth
2 cups diced potatoes
2 carrots, diced
1/4 cup dry white wine
1 tbsp dried parsley
1 tsp salt
1/2 tsp dried thyme
1/2 tsp black pepper
1 1/2 cups boiling water
1 cup couscous

Combine the chicken and lemon juice in a mixing bowl. Cover and refrigerate for 30 minutes to one hour.
In a large saucepan, heat the oil. Add the onions, garlic, and serranos and cook, stirring, for 5 minutes over medium-high heat. Stir in the chicken and cook, stirring, for 4 minutes. Add the broth, potatoes, carrots, wine, parsley, salt, thyme, and black pepper and bring to a simmer. Cook for 20 minutes over medium heat, stirring occasionally, until the potatoes are tender and the chicken is fully cooked.
Meantwhile, combine the boiling water and couscous in a bowl, and cover. Let stand for 10 minutes. Fluff the grains, cover the pot, and let stand until the stew is ready. Spoon the couscous into bowls and ladle the chicken stew over the top.

4 Servings.

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