Tuesday, March 12, 2024

Celery Salad With Roasted Mushrooms, White Beans and Feta



I can honestly say I've never made anything like this before. But every main individual ingredient sounded delicious to me, and when combined, it is truly a satisfying salad. I doubled the entire recipe because 1) feta comes in a 6 oz container and 2) if I'm going to the effort of roasting mushrooms, I might as well roast twice as many, right?


Celery Salad With Roasted Mushrooms, White Beans and Feta

Adapted from The Washington PostFrom cookbook author Joy Manning. Tested by Ali Sharman. 

Servings: 4 to 6


Ingredients

For the marinated celery

  • 1/4 teaspoon onion powder (original was 2 tablespoons minced shallot, which I skipped as I didn't have any)
  • 2 tablespoons apple cider vinegar (original was champagne or other white wine vinegar)
  • 2 tablespoons extra-virgin olive oil
  • 1/2 teaspoon granulated sugar (original was 3/4 teaspoon)
  • 1/2 teaspoon fine salt
  • 1/2 teaspoon freshly ground black pepper (original was 1/4 teaspoon - but I LOVE black pepper)
  • 8 ribs celery (leafy stalks from the heart preferred), sliced very thin on the diagonal
  • 1 1/2 cup cooked white beans (original was 1 cup)

For the roasted mushrooms

  • 12 ounces cremini mushrooms, quartered
  • 2 tablespoons extra-virgin olive oil
  • 1/4 teaspoon fine salt

For assembly

  • 1/4 cup chopped fresh flat-leaf parsley
  • 1/4 cup chopped fresh mint
  • 2 tablespoons chopped fresh dill
  • 3 ounces crumbled feta cheese
Method

1. Make the mushrooms: While the celery is marinating, position a rack in the middle of the oven and preheat to 375 degrees. Arrange the mushrooms in a single layer on a large, rimmed baking sheet, drizzle with the oil, season with salt and toss to coat. Roast for 30 to 40 minutes, or until the mushrooms have browned and are tender. 

2. Make the marinated celery: In a large bowl, whisk together the onion powder, vinegar, oil, sugar, salt and black pepper until the sugar has dissolved. Add the celery and beans and toss to coat. Marinate in the refrigerator for 30 minutes to 1 hour.

3. Add mushrooms, parsley, mint and dill to the marinated celery and beans and mix until combined. 

4. Top with crumbled feta and serve.

Sunday, February 18, 2024

Arroz Rojo (Mexican Red Rice)




Adapted from Anna Luis Rodriguez's recipe in The Washington Post

This caught my eye since I usually have these ingredients on hand. Unsurprisingly I wanted to add a lot more vegetables, so proportions below show what I did (if you want the more traditional version please go to the original).

Ingredients

  • 1 1/2 cups long-grain white rice
  • 2 medium Roma tomatoes (8 to 10 ounces total), halved lengthwise
  • 1/4 large white onion (3 ounces total), roughly chopped
  • 1 clove garlic
  • 1 tablespoon vegetable or chicken bouillon paste, such as Better than Bouillon or Knorr
  • 1 tablespoon tomato paste
  • 2 cups water, or more as needed
  • 2 tablespoons olive oil
  • 2 cup frozen mixed vegetables (no need to defrost) - I used some fresh veggies since I had them (carrots, celery) and added frozen corn and peas
  • 1 habanero pepper, halved lengthwise and seeded (optional)
  • 1/2 cup chopped fresh cilantro, plus more for garnish

Method

  1. In a large bowl, cover the rice with water and let soak for 10 minutes.
  2. Meanwhile, in a blender, combine the tomatoes, onion, garlic, bouillon, tomato paste and habanero and puree until smooth. You should have about 1 cup of thick sauce. Add the water so you get 3 cups of sauce total and blend again until well combined.
  3. Drain the rice, then rinse 2 to 3 times or until the water runs mostly clear. Drain the rice again.
  4. In a large pot over medium heat, heat the oil until shimmering. Add the rice and cook, stirring frequently until it turns bright milky white and some grains start to turn golden, about 5 minutes. Add the vegetables (inc the cilantro) and stir to combine with the rice. Pour in the tomato sauce, stir to combine and increase the heat to high. When it starts to boil, cover, reduce the heat to low and cook until the liquid is absorbed and the rice looks fluffy, about 20 minutes. Turn off the heat and let the rice stand, covered, to ensure the grains are evenly cooked, for another 5 to 10 minutes.
  5. Remove the cover to release the steam. Fluff with a fork and serve, with more cilantro on top if desired.

Thursday, February 08, 2024

Opie's Tater Tot Casserole


After visiting friends out in Llano, we stopped by Opie's BBQ in Spicewood on the way back to Austin. While the brisket was great, the thing that blew us all away was the tater tot casserole. I immediately went on a hunt for a recipe, and found some online guidance from folks who also did their best to recreate this gorgeous, stupidly good dish.

Opie's Tater Tot Casserole

Ingredients
  • 1 (2 lb) bag frozen tater tots (I use Hill Country Fare brand from HEB)
  • 2 (10 3/4 ounce) cans reduced-fat cream of chicken soup (can also use cream of mushroom if you want to make this vegetarian)
  • 1 (8 ounce) low-fat sour cream
  • 1 (16 ounce) package sharp cheddar cheese, shredded (original recipe called for low-fat cheddar but I can't find low-fat sharp cheddar, only mild, and I'd rather have the sharpness so I throw caution to the wind)
  • 1 (8 ounce) package colby & jack cheese, shredded
  • 1 teaspoon black pepper
  • 1 (6 ounce) container French-fried onions
Method
  1. Mix everything but the Colby cheese and French-fried onions in a large bowl (make sure tots are still frozen so they don't break apart).
  2. Scoop mixture into one 9x13 pan.
  3. Bake uncovered at 350 degrees for one hour.
  4. Top with Colby cheese and then French's onions and bake for another 5-10 minutes until onions are golden brown.
 

4 Ingredient Spicy Tofu

 


This has been a repeat favorite at home, probably because it's so easy, so tasty, and pretty healthy on top of it all. It's surprisingly vegan too.

4 Ingredient Spicy Tofu

Ingredients

  • 1 bag ground meat substitute, around 12-16 oz (this has been very good with the Gardein frozen ground be'f or the Impossible ground beef)
  • 1 container tofu, 14-16 oz (any firmness works - I usually can find firm at my local grocery store, but I also love softer tofu in this dish when I make it to an Asian grocery store), cut into 1/2 inch cubes
  • 12 oz bag of frozen shelled edamame
  • Half of a 9.88 oz jar of Laoganma chili oil with fermented soybeans

Method
  1. Heat a non-stick pot over medium heat. Add ground meat substitute and cook, stirring occasionally, until browned.
  2. Add tofu, edamame and chili oil. Stir to combine. Cook, stirring occasionally, until all ingredients are mixed and warmed through.
  3. Eat on its own, or serve over rice.

Tuesday, October 10, 2023

Red curry butternut squash and kale stew

A riff on the original recipe with lots of substitutions and Instant Pot tweaks...


Red curry butternut squash and kale stew

Yield: 12 servings (freezes well)


Ingredients

12 servings

3 tablespoons olive oil

1 butternut squash, peeled and cut into ¾-inch cubes

2 medium yellow onion, chopped

1 can Thai red curry paste

1/2 a head of garlic, minced

3-inch piece fresh ginger, peeled and grated (about 2 tablespoons) [this did not make it into my grocery shop but I would add it next time]

2 tablespoons ground turmeric

8 oz (1/2 bag) of split peas, rinsed

4 cups low-sodium vegetable stock (I used chicken since that's what I had on hand)

2 teaspoons kosher salt, plus more to taste

2 (13-ounce) cans full-fat coconut milk

16-ounce bag shredded kale

Fresh cilantro leaves, for serving

Cooked rice, for serving

Toasted unsweetened coconut flakes, for serving (optional)


Method

  1. In the Instant Pot, heat 2 tablespoons olive oil on the sauté setting. Add onions and garlic and cook until translucent, about 4-5 minutes. 
  2. Add the curry paste, ginger, and turmeric, and cook until fragrant, about 1 minute.
  3. Add the butternut squash, coconut milk, stock and split peas. Put the lid on the Instant Pot and cook for 30 minutes at pressure.
  4. Release pressure and add kale to Instant Pot. Replace lid and cook for 15 minutes at pressure.
  5. Divide among shallow bowls with a scoop of steamed rice and top with cilantro and coconut flakes, if using.

Monday, June 12, 2023

Pozole Rojo


A and I visited Lazarus 2 and tried their pozole one evening, and loved it so much that I immediately started Googling for recipes so I could make it myself. Simply Recipes had a recipe that formed the basis for what I wanted to make, so credit goes to them for providing me with the bones of a recipe that I then tweaked to make it even simpler and to fit the ingredients that were on hand.

Pozole Rojo

Adapted from Simply Recipes


Ingredients

  • 2 ounces dried guajillo chiles
  • 2 ounces dried ancho chiles
  • Salt
  • 2 yellow onions, chopped
  • 1 large (108 ounce, 6 lb 12 oz, 3 kg) can white hominy, drained and rinsed
  • 3 pounds pork steaks (preferably with bone), cut into 1 to 1 1/2 inch cubes (keep all the fat!)
  • 8 cloves garlic
  • 1/2 small cabbage, thinly sliced
  • 3 bay leaves
  • 1 teaspoon ground cumin
  • 2 tablespoons dry oregano (Mexican oregano if available)


Optional garnishes (can prep while pozole is cooking):

  • 2 avocados, chopped
  • 4 limes, quartered
  • 1 bunch red radishes, sliced thin
  • 1 cup cilantro, chopped


Method

  1. Remove and discard the stems, seeds, and large veins from the chili pods. Heat a cast iron pan on medium high and heat the chili pods for a couple minutes, until they begin to soften. Do not let them burn. While the chilies are heating, bring a medium pot with 3 cups of water to a simmer and remove from heat. Once the chiles have softened, add the chiles to the pot hot water and cover. Let the chiles soak in the hot water for 15 to 20 minutes.
  2. Heat a tablespoon or two of olive oil (enough to coat the bottom of a large 10-12 quart stockpot) on medium high heat. Pat the pork pieces dry with paper towels. Sprinkle them generously with salt. Working in batches, taking care not to crowd the pan or stir the meat much, brown the meat on all sides. 
  3. Once the meat has browned, return all of it to the stockpot and add 5 quarts of water. Scrape up any browned bits at the bottom of the pan. Add the rinsed hominy. Add bay leaves, cumin, and oregano. When you put the oregano in, smoosh together with your hands so that the oregano breaks up more as it goes in. Add a tablespoons of salt. Bring to a simmer, reduce the heat and cook for 15 minutes.
  4. Prepare the red sauce by puréeing in a blender the chilies, 2 1/2 cups or so of their soaking liquid, a teaspoon of salt, and the garlic. (To prevent the blender from creating too much pressure, it's probably best to start with the chiles and garlic and only a cup of the liquid in the blender, and then adding the rest of the liquid.) Strain the red sauce through a sieve, discarding the tough bits of the sauce. [Note: I did not do this as I am lazy and do not own a sieve. It was fine.]
  5. Add red chili sauce to the pot with the pork and hominy. Add another couple teaspoons of salt. Add the shredded cabbage (this is something I did because I love cooked cabbage and I think it makes sure that we eat enough veg as part of this soup - some people would prefer the cabbage to be raw and added to the hot soup as a garnish - you can do it either way). Return to a simmer, lower the heat to just high enough to maintain a simmer, partially covered.
  6. Cook for 2 to 3 hours until the pork is completely tender. Skim away excess fat. Taste for seasoning and add more salt to taste (you will likely need more than you expect, perhaps a tablespoon or more.) The resulting soup should be rather brothy, as you will be adding a lot garnishes. Add more water if necessary.
  7. When getting ready to serve the pozole, you can prep the garnishes (slice the radishes, chop the cilantro, etc.) To serve, arrange the garnishes in bowls on the table and serve the pozole soup into bowls. Let your guests pick and choose which garnishes they would like on their pozole. HIGHLY RECOMMEND THE RADISHES. They really transform the dish.

Monday, January 16, 2023

Turmeric Cashew Chicken

This sauce. This sauce! It is so easy and so delicious that I am slightly upset I only discovered this recipe in 2023.

I've tweaked it, obviously, as it didn't have enough delicious curry flavors the first time I made it, and I had more spices on hand that I thought would work, so I've noted what are additions from the original recipe. I'm also lazy, so skipped the step where you marinate chicken in chopped garlic and ginger, and instead just threw everything into the blended sauce. Trust me, you won't notice a difference.


Turmeric Cashew Chicken

Serves 4

Adapted from Bon Appetit January 2023 issue


Ingredients

2/3 cup raw cashews

5 garlic cloves

1 2" piece of ginger, roughly chopped (I leave the skin on too, after I wash the ginger)

1.5 lbs boneless skinless chicken breasts (original recipe called for boneless skinless thighs, which is probably more delicious but not what I've been cooking with)

1 tsp kosher salt

2 red Thai chilies (or 1 jalapeno in original recipe)

2 tbsp lime juice

1 tsp cumin seeds

1 1/2 tsp turmeric (1/2 tsp in original recipe)

1 tsp garam masala (my addition)

3 big handfuls of baby spinach or kale (my addition)

Steamed rice, cilantro sprigs, and lime wedges (for serving)



Method

  1. Place cashews in a small bowl and pour in hot water to cover. Let sit until softened (you should be able to crush a nut easily between 2 fingers), 15-20 mins.
  2. Drain cashews and transfer to a blender. Add  garlic cloves, ginger, red Thai chilies2 Tbsp. fresh lime juice1 tsp. cumin seeds, 1 ½ tsp. ground turmeric, 1 tsp garam masala, ½ tsp. kosher salt, and 1½ cups water to blender and blend until smooth. Set cashew sauce aside.
  3. Heat 1 Tbsp. vegetable oil in a large skillet over medium-high. Cook chicken, sprinkling with 1/2 tsp. kosher salt, tossing occasionally, until cooked through, about 3 minutes. Add reserved cashew sauce and cook, stirring occasionally, until sauce is slightly thickened, about 6 minutes.
  4. Add spinach or kale and stir to wilt completely, about 2 to 3 minutes.
  5. Divide steamed rice among shallow bowls and spoon cashew chicken over; top with cilantro sprigs. Serve with lime wedges for squeezing over.