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Spinach Quinoa Risotto

February 10, 2019

Spinach Quinoa Risotto

  • 2 tablespoons extra virgin olive oil
  • 1 medium shallot, chopped
  • 2 garlic cloves, chopped
  • 1 cup quinoa
  • 1 cup white wine
  • 2 cups chicken or vegetable broth
  • 3 to 4 cups baby spinach
  • ¼ cup half and half
  • ¼ cup grated Pecorino Romano cheese
  • Salt

Heat a saucepan with the olive oil. Add the shallot and garlic, sauté on medium heat for 2 to 3 minutes. Add quinoa and stir for a minute. Add the white wine and stir. Add the broth and bring to a boil. Lower the heat to a simmer and cook for 10 to 12 minutes until the grain is tender. Stir the spinach, half and half and cheese. Check for seasoning and add salt. Serve with fish.

Roasted Brussels Sprouts with Orange Cream & Cranberries

December 9, 2018

Roasted Brussels Sprouts with Orange Cream

  • 1 pound Brussels sprouts, trimmed and cut in half
  • 1 tablespoon olive oil
  • Salt

Preheat oven to 400 degrees F.

Transfer the sprouts on to a lined baking sheet. Drizzle the olive oil and sprinkle salt. Mix well and roast for about 20 minutes till soft and golden brown.

  • ¼ cup cream
  • 1 tablespoon extra virgin olive oil
  • 2 garlic cloves, minced
  • Zest of one orange
  • Salt
  • 1/3 cup dried cranberries

Heat a wide frying pan with the oil. Add the garlic and orange zest. Saute on low heat for 2 to 3 minutes. Add the cream and cook for 4 to 5 minutes on medium heat. Add the Brussels sprouts and cranberries and mix well. Cook for 3 to 4 minutes. Add salt to taste and serve.

Manchego Smoked Paprika Mashed Potatoes

November 20, 2018

  • 4 pounds Yukon gold potatoes, peeled and cut into small squares
  • Salt
  • 3 garlic cloves
  • 4 tablespoons butter
  • ¾ to 1 cup half and half
  • 2 cups shredded Manchego cheese, grated
  • 1 teaspoon smoked paprika
  • Pepper
  • ½ cup green onion, chopped
  • ½ cup cilantro, chopped

Add the cut potatoes to a deep pot and cover with water. Add at least 2 tablespoons salt and the garlic cloves. Place a lid on the potatoes and bring to a boil. Uncover and cook until tender, about 10 to 15 minutes. Drain potatoes and garlic and put them through a food mill and add back to the hot pot. Add butter, half and half and smoked paprika. Check for seasonings, add pepper. Transfer to a serving bowl and let cool all the way. Add the grated cheese and mix well. At this point, the potatoes can be refrigerated and made at least a day in advance. Once ready to bake, take out of fridge at least 30 minutes in advance.  Bake in a 350 degree oven for 30 minutes or till heated through. Garnish with green onions and cilantro.

Roasted Brussels sprouts with Chorizo

November 19, 2018

  • 2 pounds Brussels sprouts, trimmed and halved lengthwise
  • 2 tablespoons extra virgin olive oil
  • 1 pack fresh Mexican chorizo, casings off and crumbled
  • Salt
  • 2 medium shallots, chopped
  • ½ cup pine nuts
  • ½ cup fresh cilantro, chopped

Preheat oven to 400 degrees F.

Blanch the Brussels sprouts in boiling water, drain and put them into an ice bath to shock them and retain the color. Take out of the water and pat dry. Keep aside. This can be done a day before and refrigerated.

Heat a large skillet with 2 tablespoons olive oil. Add the chorizo and cook on medium heat for about 5 to 7 minutes till golden brown. Add the shallots and cook, stirring and cook for about 5 to 6 minutes. Add the pine nuts and cook for a minute. Add the Brussels sprouts to the mixture, mix well and cook for 5 to 6 minutes till the sprouts are cooked through. Season with salt and pepper. Garnish with cilantro and serve.

Spinach Polenta

September 25, 2018
  • Shrimp in Poblano Sauce and Spinach Polenta2 tablespoons olive oil
  • ½ cup pine nuts
  • ½ cup golden raisins
  • 1 cup chopped and thawed (frozen) spinach, excess water squeezed
  • 1 cup fine polenta
  • 1½ cups milk
  • 2 cups broth
  • ½ cup Monterey jack cheese, grated
  • Salt

Heat a medium saucepan with olive oil. Add the pine nuts and raisins and sauté for 2 to 3 minutes. Add the spinach and sauté for 3 to 4 minutes. Add the milk and the broth and bring to a boil. Slowly add the polenta while stirring constantly. Cook according to box instructions. Add the cheese and check for seasonings. Serve with shrimp.

Sicilian Caponata

August 19, 2018

1 cup mix of black and green olives, pitted

1 tablespoon capers

2 garlic cloves, peeled

½ teaspoon dried oregano

Juice on half a lemon

½ teaspoon crushed red pepper

½ cup fresh parsley

2 tablespoons extra virgin olive oil

Salt and pepper to taste

 

Puree all the ingredients, except the olive oil, salt and pepper, in a food processor until a paste is formed.

With the motor still running, stream in the oil until a smooth consistency if formed. Season with salt and pepper and serve.

Turkish Style Bulgur Pilaf

May 8, 2018

Healthy and delicious!!

  • 1 tablespoon extra virgin olive oil
  • 2 tablespoon Turkish tomato paste (or use regular tomato paste)
  • 1 cup bulgur wheat (I used quick cooking bulgur from Trader Joes)
  • 2 cups chicken or vegetable broth
  • 2 teaspoons salt

Heat a medium saucepan with the olive oil. Add the tomato paste and cook on medium heat for a minute or two. I bought some Turkish tomato paste from Istanbul. I got the spicy kind, which has chilies in it- but regular tomato paste can be substituted. Add the bulgur and stir. Add the broth and salt and bring to a boil. Lower the heat, cover and let cook for 10 minutes. Turn heat off, fluff with fork and let sit for another 5 minutes. Check for seasonings and serve.