Jul
24
    
Posted (Lori) in News

Maureen’s PORK STIR FRY WITH EGGPLANT, CHILI AND BEANS;

Laura’s ZUCCHINI, ONION AND RICOTTA PIE (TORTA SALATA DI ZUCCHINE E CIPOLLE), VEGGIE MEATLOAF WITH WALNUTS, MOROCCAN SEVEN-VEGETABLE COUSCOUS and SWISS CHARD AND CHIPOTLE TACOS

Andrea’s SAUTEED SUGAR SNAP PEAS, SHITAKES AND SUMMER SQUASH, ROASTED SUMMER SQUASH & ZUCCHINI LASAGNA, SUMMER SQUASH SOUP WITH MINT PUREE, and SAUTEED SUMMER SQUASH, CHERRY TOMATOES AND FRESH BASIL–FROM ANDREABEAMAN.COM

PORK STIR FRY WITH EGGPLANT, CHILI AND BEANS

From Bon Appetite

4 SERVINGS

1 pound pork tenderloin, thinly sliced ?” thick

2 garlic cloves, finely grated

1 tablespoon fish sauce

1 tablespoon reduced-sodium soy sauce

2 teaspoons light brown sugar

4 tablespoons vegetable oil, divided

6 ounces miniature eggplant (about 3), quartered, or ½ small globe eggplant, cut into 2” pieces

6 ounces runner beans or green beans, thinly sliced on a bias

1 Fresno or other red chile, with seeds, finely chopped

1 head of romaine or butter lettuce, torn into large pieces (about 4 cups)

1 cup cilantro leaves with tender stems

Kosher salt, freshly ground pepper

1 lime, halved

Preparation Toss pork, garlic, fish sauce, soy sauce, and brown sugar in a medium bowl. Let sit at least 5 minutes. Heat 1 Tbsp. oil in a large skillet over medium-high heat. Add half of pork and cook, tossing occasionally, until pork is browned and cooked through, about 4 minutes; transfer to a plate. Repeat with 1 Tbsp. oil and remaining pork. Add 1 Tbsp. oil, eggplant, beans, and 1 Tbsp. water to same skillet, scraping up any browned bits. Cook, tossing often, until beans and eggplants are tender, 8–10 minutes. Add chile and reserved pork to skillet and cook, tossing often, until flavors meld, about 2 minutes. Toss romaine lettuce and cilantro on a large platter with remaining 1 Tbsp. oil; season with salt and pepper. Spoon pork and vegetables over, tossing gently. Squeeze lime over. DO AHEAD: Pork can be marinated 2 hours ahead. Cover and chill.

ZUCCHINI, ONION AND RICOTTA PIE (TORTA SALATA DI ZUCCHINE E CIPOLLE)

From Saveur

serves 6

Ingredients

1?4 cup olive oil

2 cloves garlic, thinly sliced

1 shallot, thinly sliced

6 medium zucchini, thinly sliced (can use squash, eggplant or peppers as a substitute)

1?2 cup grated pecorino

1?2 cup ricotta

1?2 cup roughly chopped parsley

4 eggs, beaten

Kosher salt and freshly ground black pepper, to taste

1 tbsp. unsalted butter

3 tbsp. bread crumbs

Instructions

Heat oil in a 6-qt. saucepan over medium-high heat. Cook garlic and shallot until golden, 4–6 minutes. Add zucchini; cook, stirring occasionally, until golden, about 15 minutes. Transfer to a bowl; let cool. Stir in pecorino, ricotta, parsley, eggs, salt, and pepper.

Heat oven to 350°. Grease a 10″ pie plate with butter; coat with bread crumbs. Spread zucchini mixture evenly over top; bake until golden on top and slightly puffed, 40–45 minutes. Serve hot or at room temperature.

VEGGIE MEATLOAF WITH WALNUTS

From Saveur

Ingredients

Meat loaf:

1 large red bell pepper

1 large green bell pepper

2 pounds cremini mushrooms, coarsely chopped

1 tablespoon olive oil

1 cup 1/2-inch asparagus pieces

1/2 cup chopped red onion

1 cup panko (Japanese breadcrumbs)

1 cup chopped walnuts, toasted

2 tablespoons chopped fresh basil

1 tablespoon ketchup

1 teaspoon Dijon mustard

1/2 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

4 ounces fresh Parmigiano-Reggiano cheese, grated

2 large eggs, lightly beaten

Cooking spray

Topping:

2 tablespoons ketchup

1 tablespoon vodka or vegetable broth

1/4 teaspoon Dijon mustard

Preparation

1. Preheat broiler to high.

2. To prepare meat loaf, cut bell peppers in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 12 minutes or until blackened. Place in a paper bag; fold to close tightly. Let stand for 10 minutes. Peel and finely chop. Place bell peppers in a large bowl.

3. Reduce oven temperature to 350°.

4. Place about one-fourth of mushrooms in a food processor; pulse 10 times or until finely chopped. Transfer chopped mushrooms to a bowl. Repeat procedure 3 times with remaining mushrooms.

5. Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add mushrooms to pan; sauté 15 minutes or until liquid evaporates, stirring occasionally. Add mushrooms to bell peppers. Wipe pan with paper towels. Add asparagus and onion to pan; sauté 6 minutes or until just tender, stirring occasionally. Add onion mixture to mushroom mixture.

6. Arrange breadcrumbs in an even layer on a baking sheet; bake at 350° for 10 minutes or until golden. Add breadcrumbs and the next 8 ingredients (through eggs) to mushroom mixture, stirring well. Spoon mixture into a 9 x 5-inch loaf pan coated with cooking spray; press gently to pack. Bake at 350° for 45 minutes or until a thermometer registers 155°.

7. To prepare topping, combine 2 tablespoons ketchup and remaining ingredients in a small bowl; brush ketchup mixture over meat loaf. Bake an additional 10 minutes. Let stand 10 minutes; cut into 6 slices

MOROCCAN SEVEN-VEGETABLE COUSCOUS

To many Americans, couscous refers to the tiny pearls of semolina we’ve come to know and love. But in Morocco , it is also the proper name for a time-honored stew, rich with vegetables and the flavors–saffron, cinnamon, turmeric–of North Africa . This is a terrific, relaxed party dish–easy to make, fun to eat and meant for a gathering.

http://www.recipe.com/moroccan-seven-vegetable-couscous/?sessionTemplate=full

•          2 tablespoons unsalted butter

•          2 tablespoons olive oil

•          2 large onions, quartered and cut in 1/2-inch slices

•          2 pinches saffron threads

•          1 pinch crushed red pepper

•          1/2 teaspoon ground turmeric

•          1/2 teaspoon ground cinnamon

•          1 teaspoon ground ginger

•          1 teaspoon coarsely ground black pepper

•          3 sprigs parsley and 3 sprigs cilantro, tied in a bundle with kitchen string

•          4 fresh or canned tomatoes, peeled, seeded and quartered

•          1 quart vegetable stock

•          3 cups water

•          1 turnip, peeled and cut in 1-inch cubes

•          1/2 pound carrots, peeled, halved length-wise and cut in 2-inch sticks

•          3/4 pound butternut squash, peeled, seeded, and cut in 1-1/2-inch chunks

•          1 medium-sized zucchini, quartered lengthwise and cut in 2-inch sticks

•          1 cup raisins

•          1 14 ounce can chickpeas, rinsed and drained

•          2 tablespoons granulated sugar

•          Salt and freshly ground black pepper to taste

•          2 cups quick-cooking couscous, uncooked

•          1/2 cup blanched slivered almonds, toasted

Directions

1.

Heat butter and olive oil in stockpot over medium heat. Add onions, and cook 15 minutes. Stir in saffron, crushed red pepper, turmeric, cinnamon, ginger and black pepper. Saute 5 minutes. Add herbs, tomatoes, stock and water. Bring to a boil, reduce heat to low and cook 10 minutes.

2.

Add turnip, carrots and squash. Bring to a boil, and cook 10 minutes. Add zucchini, raisins, chickpeas and sugar. Cook 10 minutes more, or until vegetables are tender. Add salt and pepper.

3.

Cook couscous according to package directions. Mound couscous on large serving platter, and make a well in center. Use slotted spoon to transfer vegetables to well. Ladle stock over entire dish. Sprinkle with toasted almonds. Serve immediately.

nutrition information

Per Serving: cal. (kcal) 590, Fat, total (g) 15, chol. (mg) 10, sat. fat (g) 3, carb. (g) 103, fiber (g) 12, sugar (g) 30, pro. (g) 17, sodium (mg) 460, Percent Daily Values are based on a 2,000 calorie diet

SWISS CHARD AND CHIPOTLE TACOS

Onions, mushrooms, sweet corn, and chiles in adobo add hearty, smoky flavor to this Swiss chard-based taco filling.

serves 4

Ingredients

2 tbsp. olive oil

1 onion, quartered and thinly sliced

2 cups thinly sliced cremini mushrooms

2 cloves garlic, finely chopped

1 tbsp. soy sauce

2 chipotle peppers in adobo sauce, seeds removed and finely chopped, plus 1 tsp. adobo sauce

2 ears corn, kernels removed (or 1 1?4 cups thawed, frozen corn kernels)

1 bunch Swiss chard, stems removed, and leaves cut into 1?2-inch ribbons (about 3 cups)

Kosher salt and freshly ground black pepper, to taste

Warm corn tortillas, chopped cilantro, sour cream, and lime wedges, for serving

Instructions

Heat olive oil in a 12″ skillet over medium-high heat. Add the onion and cook until slightly caramelized, 6-7 minutes. Add the mushrooms and garlic and cook until mushrooms are browned, about 5 minutes. Stir in soy sauce, chipotle peppers and sauce, corn kernels, chard, salt, and pepper; cover pan with lid and cook, stirring occasionally, until chard wilts, about 5 minutes. Spoon mixture into tortillas and top with cilantro and sour cream. Serve with lime wedges, if you like.

http://www.saveur.com/article/Recipes/Swiss-Chard-and-Chipotle-Tacos

SAUTEED SUGAR SNAP PEAS, SHITAKES AND SUMMER SQUASH

1 tbsp. grass-fed butter

1 tbsp. olive oil

7-8 shitake mushrooms, stems discarded, sliced thin

2 cups Sugar Snap Peas, deveined*

1 large summer squash, cut into 1/4 inch rounds

Sea salt

Freshly ground black pepper

On medium heat melt butter in a frying pan. Add shitake mushrooms and cook until slightly crispy (5-7 minutes). Add olive oil, sugar snap peas and summer squash. Season with a couple of pinches of sea salt and black pepper. Cook, tossing occasionally, until squash softens (5 minutes). Serve and enjoy!

*To devein sugar snap peas, snap the top where the stem or crown is, and gently pull down along the edge.

ROASTED SUMMER SQUASH & ZUCCHINI LASAGNA

4 zucchinis

2 summer squash

Olive oil

1/3 cup grass-fed ricotta cheese

6 oz. grass-fed mozzarella cheese

¼ cup grated Parmigiano-Reggiano cheese

½ cup tomato sauce

Dried oregano

Dried basil

Sea salt

Fresh basil for garnish

Preheat the oven to 350°. Using a mandolin, slice the zucchini and summer squash into long thin strips – lengthwise. You could use a sharp knife, it’ll just take a bit longer to do all the slicing. In two separate 9×12 baking pans lay the strips of vegetables on top of each other and drizzle with olive oil. Season with sea salt and roast in the oven 35-40 minutes or until much of the natural water is released from the vegetables and evaporates. If you don’t have two baking pans, roast the vegetables in two separate batches. Remove the vegetables from the oven.

In a 9×9 casserole dish or baking pan, place a layer of roasted zucchini and summer squash and top with ricotta cheese, plus a pinch or two of dried herbs (basil and oregano). Place another layer of vegetables on top of the ricotta cheese, and top that with a few tablespoons of tomato sauce, a couple of pinches of dried herbs and some mozzarella cheese. Repeat with a final layer of vegetables, tomato sauce, dried herbs, Parmigiano-Reggiano cheese, and mozzarella cheese. Roast in the oven 35-40 minutes. Garnish with fresh basil, minced.

SUMMER SQUASH SOUP WITH MINT PUREE

1 tbsp. olive oil or grass-fed butter

1 large white onion, peeled and diced

3-4 yellow summer squash, chopped

1 tsp. sea salt

4 cups chicken stock, vegetable stock or water

Freshly ground black pepper

Saute onion in olive oil on medium heat 3-5 minutes.  Add chopped summer squash, sea salt and chicken stock. Bring to a boil. Cover and reduce heat to simmer for 8-10 minutes. With a slotted spoon, remove vegetables from liquid and puree in a food processor. Add back to the soup and adjust seasoning to taste. Garnish with a teaspoon of mint puree. See recipe below.

Mint Puree

1/2 cup mint leaves

1/4 cup parsley

2-3 tbsp. water

1/4 cup extra virgin olive oil

Sea Salt

Put mint, parsley and water into a food processor or blender and puree. Add olive oil and a pinch or two of sea salt and continue pureeing until smooth.

SAUTEED SUMMER SQUASH, CHERRY TOMATOES AND FRESH BASIL

1/2 tbsp. grass-fed butter

1 tbsp. olive oil

2-3 yellow summer squash, cut into quarter inch thick rounds

1 clove garlic, peeled and minced

3-4 cherry or grape tomatoes, whole or halved

2-3 leaves fresh basil, sliced thin (can use a tsp. of minced parsley)

Sea salt

Parmesan cheese, grated (optional)

Procedure:

Put olive oil and butter into a frying pan on medium high heat

Add summer squash, garlic, tomatoes and a couple pinches of sea salt

Saute 3-5 minutes

Add fresh basil into the pan and toss with vegetables.

Garnish with grated parmesan cheese.



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