Sep
12
    
Posted (Lori) in News

RECIPES FROM ANDREA BEAMAN

Some of you probably don’t know that one of our long-time members is a well-known holistic health counselor, author (”The Whole Truth” and “Happy, Healthy Thyroid) and TV host (”Fed Up” CBS News). She sent these two recipes; you’ll find many more great dishes on her website, www.andreabeaman.com

SPICY HEIRLOOM TOMATO AND PEPPER SALSA

2 heirloom tomatoes, diced (yellow and/or red)

1 green pepper, seeded and diced

1 red pepper, seeded and diced

1-2 jalapeño peppers (depending on how spicy you like it!), peeled and diced small

2 shallots, peeled and minced

2 garlic cloves, peeled and minced

1/4 cup cilantro, chopped

Juice of 1 lime

1/4 -1/2 tsp. sea salt

Mix all ingredients in medium sized mixing bowl. Done!

MARINATED GRASS-FED PEPPER STEAK

12 oz grass-fed skirt steak

3 tbsp. shoyu or tamari (soy sauce)

2 tbsp. brown rice vinegar or apple cider vinegar

1 tbsp. ginger, minced

2 garlic cloves, peeled and minced

1 tsp. maple syrup

2 tsp. organic toasted sesame oil

1 tbsp. olive oil

1 large vidalia onion, peeled and sliced into crescents

4 large bell peppers, seeded and sliced thin

Sea salt

Parsley

Combine tamari/shoyu, rice vinegar, ginger, cloves, maple syrup, and toasted sesame oil. Pour over skirt steak and marinate overnight in the refrigerator or at least 3 hours.  Remove from the refrigerator and slice into 1/4 inch thick slivers of steak. In a frying pan, add 1/2 tbsp. olive oil and sauté sliced steak about 1 minute on each side. Remove steak from the pan and set aside. Leave all the juices in the pan. Sauté the onion for 2-3 minutes in the same frying pan. Season with a couple of pinches of sea salt. Add the peppers, cover and sauté until soft and wilted or about 7-10 minutes. Put cooked skirt steak back into the frying pan and toss with the peppers and onions. Cook 2-3 minutes. Garnish with fresh parsley.

RECIPES FOR EID-AL-HADA

WHEAT BERRIES WITH ROASTED CARROTS, HARISSA YOGURT AND DATES

From The New York Times

The Arab-American chef Sameh Wadi built this very modern dish from some very traditional components of Middle Eastern cooking: yogurt, harissa, carrots and whole grains of wheat. To produce the grain called freekeh, wheat berries are harvested green, cracked and roasted over open fires to produce a smoky, earthy-tasting result. “You can smell it in the market when the freekeh is in season,” Mr. Wadi said. Ed note: You can order freekah from Lewis Waite

Featured in: During Ramadan, Dates Are A Unifying Staple.

INGREDIENTS

FOR THE WHEAT BERRIES:

2 cups wheat berries, freekeh (see note), or farro, washed and soaked in water for 10 minutes

2 tablespoons olive oil

3 cups vegetable stock, chicken stock or lightly salted water, plus extra as needed

FOR THE CARROTS:

10 to 12 carrots, preferably mixed colors, scrubbed and cut in half lengthwise (if possible, leave some of the green tops intact)

Grapeseed or canola oil

Salt

TO FINISH:

¾ cup plain Greek-style yogurt

1 tablespoon freshly squeezed lemon juice

2 teaspoons harissa, more to taste

6 pitted medjool dates, cut into slivers

A handful of small mint leaves, for garnish

A handful of small dill sprigs, for garnish

Extra-virgin olive oil, for garnish

COOK THE WHEAT BERRIES:

In a colander, drain the soaked grains and shake dry. In a medium saucepan with a tight lid, heat the olive oil. Add the grains and cook over moderately high heat, stirring continuously until dry and sizzling, about 1 minute.

Add stock and bring to a simmer. Simmer, uncovered, until the liquid just reaches the top level of the grains, about 8 to 10 minutes. Reduce heat to very low, cover and continue to cook until liquid is absorbed and grains are cooked through, 10 to 20 minutes. (Start tasting after 10 minutes; grains should be just tender at the heart. Add more liquid 2 tablespoons at a time if the pan becomes dry.) Turn off heat and set aside, covered, 15 to 30 minutes, to steam.

COOK THE CARROTS:

Heat oven to 400 degrees. Spread out the carrots in one layer on a baking sheet, drizzle with oil, sprinkle with salt and toss to coat. Roast until brown around the edges and tender all the way through, 15 to 20 minutes.

TO FINISH:

In a small bowl, combine yogurt, lemon juice and harissa and whisk until combined. Taste and adjust seasonings with harissa and salt. The consistency should be thick but pourable; add more lemon juice or water as needed.

When ready to serve, fluff the grains with a fork. Spoon onto a serving platter or wide shallow bowl; arrange the carrots in a circle on top, then sprinkle with dates. Drizzle yogurt over top and garnish with mint, dill and a drizzle of olive oil. Serve hot, warm or at room temperature.

MUHAMARA (RED PEPPER & WALNUT SPREAD) (New York Times)

1 large fresh red bell pepper, roasted (see note), or 1 chopped frozen red bell pepper, thawed

½ cup chopped scallions (3 to 4 scallions)

1 teaspoon freshly squeezed lemon juice

1 teaspoon ground cumin

1 teaspoon kosher salt, more to taste

3 teaspoons pomegranate molasses

1 teaspoon red pepper flakes (preferably Marash or Aleppo), more to taste

5 tablespoons olive oil

¾ cup walnuts, lightly toasted

4 to 6 tablespoons fresh bread crumbs

Combine pepper, scallions, lemon juice, cumin, salt, 2 teaspoons pomegranate molasses, ½ teaspoon red pepper flakes, 4 tablespoons olive oil and all but 2 of the walnuts in a food processor and purée until mostly smooth.

Add 4 tablespoons bread crumbs and pulse to combine. If mixture is still too loose to hold its shape, add remaining bread crumbs and pulse again. Season to taste with salt and red pepper flakes.

Scrape spread into a bowl and make a well in the center with the back of a spoon. Drizzle 1 tablespoon olive oil, 1 teaspoon pomegranate molasses and ½ teaspoon red pepper flakes in the well. Crush the reserved walnuts between your fingers and sprinkle over the top.

TOMATILLOS

PREPARING TOMATILLOS—Adapted From Mariquita Farms

Before using, peel off the husks and rinse to remove the sticky residue. Other than peeling off the husk, do not peel the green skin.

Raw – Uncooked tomatillos add a fresh, tangy citrus-like flavor and are often used raw in Mexican table sauces. Finely dice or puree them.

Blanching – Mellows the flavor. Bring a large pot of water to a boil. Add the whole tomatillos (husks removed and rinsed) and boil for about 5 minutes, until soft. Drain and crush or puree as directed in a sauce recipe.

Roasting/broiling: – Leaving slightly blackened skins on enriches a sauce with a smoky, woodsy flavor. Tomatillos can be roasted under the broiler, or over an open flame such as a grill or a gas burner. Make sure the heat is quite hot, otherwise the tomatillos will turn mushy before being charred.

Broiling Tomatillos FROM Chili Pepper Madness;

Peel off the outer brown skin that wraps the tomatillos and discard. Rinse the tomatillos and slice them in half. the horizontal center (not up and down) and arrange on a large baking dish. Spray or brush with oil. Place the tray in the oven, on a rack that is close to, but not touching, the flame. Broil about 8 minutes, then flip the tomatillos. Broil another 5 minutes until skin side is blistering. Remove, cool and peel.

NOTE: The tomatillos will be very soft at this point, so peel directly over your mixing bowl. Also, if you prefer to bake instead of broil, preheat oven to about 400 degrees, then bake about 20 minutes. Then proceed. They will not char, but they will be just as good.

CHARRED TOMATILLO GUACAMOLE

Crystal just sent this recipe; she tried it last year and says she’s been anxiously awaiting the tomatillos because it’s amazing.

GOURMET AUGUST 2000

YIELD: Makes about 3 1/2 cups

INGREDIENTS

6 oz tomatillos (6 or 7), husked and rinsed

1/2 small red onion, finely chopped

3 to 4 fresh serrano chiles, seeded (optional) and finely chopped

1/2 cup finely chopped fresh cilantro

1 teaspoon salt

1/2 teaspoon black pepper

2 large California avocados (1 lb total)

Preheat broiler.

Broil tomatillos in a flameproof shallow baking pan about 4 inches from heat until tops are charred, 7 to 10 minutes. Turn tomatillos over with tongs and broil until charred, about 5 minutes more.

Combine onion, chiles, cilantro, salt, and pepper in a large bowl. Add tomatillos 2 at a time, mashing with a fork or pestle to form a coarse paste.

Pit and peel avocados. Add avocados to mixture and continue mashing until incorporated but still chunky.

Cooks’ notes:

·Seed about half of chiles for moderately spicy guacamole, all of them for mild. Guacamole may be made 8 hours ahead and chilled, covered. Bring to room temperature before serving.

TOMATILLO SALSA VERDE (From The Great Salsa Book by Mark Miller)

Alice sent the following recipe for salsa verde, which she’s made many times: With no pre-cooking of the tomatillos, this can be done in a matter of minutes. If you keep all the seeds in the Serrano chilis, this is going to be very, very hot—I’d remove all but a few of the seeds unless you like it scorching.

1 pound tomatillos (about 12-15), husked, rinsed, and roughly chopped

3 serrano chiles, with seeds

3/4 cup fresh cilantro leaves (a bunch)

2 tablespoons fresh lime juice

1 teaspoon sugar

1 teaspoon salt

Place all the ingredients in a food processor or blender, and puree.

Serving suggestions: An all-purpose salsa verde: especially with seafood, chicken, and rice.

Yield: About 2 cups

TOMATILLO-AVOCADO GUACAMOLE (adapted from “What’s Cooking America”)

Prep time: 20 min

1 large jalapeno chile pepper, washed and dried*

1 serrano or other chile pepper, washed and dried*

4 tomatillos, husked and rinsed**

1 large tomato, seeds removed

1 small red onion

1 clove garlic, peeled

1/2 bunch fresh cilantro, stems removed and discarded

Juice of a freshly-squeezed limes

2-3 large ripe avocados, peeled, seed removed, and diced

1 tablespoons salt or to taste

* You can adjust the amount of chile peppers according to your taste—or remove seeds to adjust heat.

Preheat the broiler of your oven.

Warning: Always wear gloves when working with hot chile peppers (fresh, dried or roasted chiles). Never touch your eyes when working with chile pppers. Please don’t learn this lesson the hard way!

Place chili peppers, tomatillos, tomatoes, onion, and garlic clove on a baking sheet in a single layer; broil 3 to 5 minutes on each side until blackened. Remove from oven.

To roast and steam chile peppers. Place the blackened hot chile peppers in a bowl, cover with plastic wrap or an airtight lid, and allow to steam for 10 minutes. After 10 minutes, remove chile peppers. Using a sharp knife, remove stems, skins and seeds (if desired).

Roughly chop tomatillos, tomatos, chile peppers, and onion. Place in food processor or blender and add the garlic, cilantro, and lime juice. Pulse until smooth.

Mash the diced avocadoes and combine with the guacamole mixture. Season to taste

and serve with your favorite chips.

TOMATILLO AND LIME JAM

Mermelada de Tomate Verde con Limon

Makes about 1 1/4 cups; from Patti’s Mexican Table

1 lb tomatillos, husks removed, rinsed and roughly chopped

3/4 cups sugar

1/2 cup water

2 tbsp fresh squeezed lime juice

Rind of a small lime, whole or chopped

A pinch of salt

Place all of the ingredients into a saucepan set over medium heat. Let them come to a simmer and stir occasionally, letting them cook until it has thickened and achieved a soft and loose jam consistency, about 35 to 40 minutes.

Don’t wait until it has thickened too much, because it thickens considerably as it cools. Once it has cooled down, pour it into a container, cover tightly and refrigerate.

ROASTED TOMATILLO SALSA

From Rick Bayless

8 ounces (5 to 6 medium) tomatillos, husked and rinsed

Fresh hot green chiles, to taste (roughly 2 serranos or 1 jalapeno), stemmed

5 or 6 sprigs fresh cilantro (thick stems removed), roughly chopped (or, if you don’t like cilantro, use parsley)

Scant 1/4 cup finely chopped onion

Salt

Preheat a broiler.

Roast the tomatillos and chiles on a baking sheet 4 inches below a very hot broiler until darkly roasted, even blackened in spots, about 5 minutes. Flip them over and roast the other side, 4 to 5 minutes more will give you splotchy-black and blistered tomatillos and chiles. In a blender or food processor, combine the tomatillos and chiles, including all the delicious juice that has run onto the baking sheet. Add the cilantro/parsley and 1/4 cup water, blend to a coarse puree, and scrape into a serving dish. Rinse the onion under cold water, then shake to remove the excess moisture. Stir into the salsa and season with salt, usually a generous 1/4 teaspoon.

GREEN RICE with tomatillos

1 recipe Tomatillo Salsa, recipe follows

6 Poblano or Ancho chiles, roasted, peeled and seeded

5 Romaine lettuce leaves

2 bunches cilantro, stems and leaves

4 scallions, white and green parts

6 garlic cloves, peeled

1/2 cup cold water

2 teaspoons salt

1/4 cup vegetable oil

3 cups long-grain rice, rinsed

Preheat oven to 350 degrees. Pour the tomatillo salsa into a food processor or a blender. Add the chiles, lettuce leaves, cilantro, scallions, garlic, water and salt and process until liquified. Set aside. In a medium skillet heat vegetable oil over medium-low heat. Add rice, stirring constantly, until golden and crackling, about five minutes. Pour in the reserved green puree and stir to combine. Transfer to a 4-quart baking dish, cover with foil and bake until the liquid is absorbed and the rice is tender, 30 – 35 minutes. Stir with a fork and serve hot.

TOMATILLO SALSA (GREEN SALSA)

1 pound tomatillos, husked, washed and cut into quarters

2 – 4 large hot peppers, stemmed, seeded if desired and roughly chopped

1/2 cup cold water

1/2 medium onion, cut in half

2 bunches cilantro, stems and leaves

2 teaspoons salt

In blender place tomatillos, jalapenos and water. Puree until just chunky. Add remaining ingredients and puree about 2 minutes more, or until no large chunks remain. This salsa keeps in the refrigerator, in a covered container, about 3 days.

SPICY CHICKEN AND TOMATILLO SOUP

From: What’s Cooking America

2 whole chicken breasts, boneless and skinless

1 pound tomatillos, husked, rinsed, and quartered

1 onion, chopped

3 cloves garlic, chopped or minced

1 Russet potato, peeled and quartered

1 teaspoon dried oregano

1 to 2 fresh jalapeno chile peppers (stems and seeds removed) or according to your taste

4 cups chicken broth or stock

3 cups water

Coarse salt and coarsely-ground black pepper, to taste

1/4 cup sour cream

2 to 3 tablespoons chopped fresh cilantro leaves

Prepare Tomatillos: Remove the husks before using, the husks are inedible. Tomatillos are very easy to cook with because they don’t need to be peeled or seeded. Their texture is firm when raw, but soften when cooked. Rinse before using as the tomatillo is covered by a sticky substance. Do not peel the green skin.

In a large soup pot (or cast-iron Dutch oven) over medium heat, add chicken, onion, garlic, tomatillos, potato, oregano, chile pepper, chicken stock, and water; cover and bring just to a boil. Reduce head to low and simmer 20 to 30 minutes until chicken is tender and the meat falls from the bone. Remove chicken from the pot to a bowl or plate and set aside to cool (when cool, take meat from the bones and shred into pieces). Refrigerate cooked chicken until ready to use.

Remove the soup pot from the heat and let the vegetables and broth cool slightly.

Working in batches, puree the vegetable and broth in a blender or food processor.

When ready to serve, reheat the vegetable soup puree over medium heat, stirring occasionally, until hot. Adjust seasoning if necessary.

To serve, place a small pile of the shredded chicken into each soup bowl. Ladle the pureed soup around the pile of chicken in each bowl. Top each bowl of soup with sour cream and cilantro.

CHILES RELLENOS

The following recipe for Mexican stuffed peppers claims authenticity.

My own recipe is much less authentic; I use mozzarella as the stuffing, and I shred it and toss it with sautéed onions, garlic and other spices before I put it in the peppers. And instead of coating the peppers with flour and egg, I dip into egg first, and then matzo meal, which is probably hard to find in Mexico. And I use much less oil—I use an 8-inch pan that fits 4-6 peppers and find that about ¼ cup of oil comes about ½ inch up the sides and that’s enough.

6 fresh Anaheim or Ancho peppers

1 (8 ounce) package queso asadero (white Mexican cheese), cut into 3/4-inch thick strips

2 eggs, separated

1 teaspoon baking powder

¾ cup all-purpose flour

1 cup vegetable shortening or oil, for frying

Preheat the oven’s broiler and set the oven rack at about 6 inches from the heat source. Line a baking sheet with aluminum foil. Place peppers onto the prepared baking sheet, and cook under the preheated broiler until the skin of the peppers has blackened and blistered, about 10 minutes. Turn the peppers often to blacken all sides. Place the blackened peppers into a bowl, and tightly seal with plastic wrap. Allow the peppers to steam as they cool, about 15 minutes.

Rinse cooled peppers under cold water to peel off the skins, and cut a slit along the long side of each pepper to remove the seeds and core. Rinse the peppers inside and out, and pat dry with paper towels. Stuff the peppers with strips of the cheese.

Whisk the egg yolks in a bowl with the baking powder. In a second metal bowl, beat the egg whites with an electric mixer until the whites form stiff peaks. Gently fold the beaten egg whites into the yolk mixture. Place flour into a shallow bowl.

Heat the vegetable shortening in a skillet over medium heat. Roll each stuffed pepper in flour, tap off excess flour, and dip the peppers into the egg mixture to coat both sides. Gently lay the coated peppers into the hot shortening. Fry peppers until lightly golden brown and the cheese has melted, about 5 minutes per side.



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