Artichoke Heart Heaven/ Recipes You’ll Love

 

So there I was at that mega huge warehouse shopping club picking up my  mega huge cans of olives and pickles our 4th of July bbq that didn’t have fireworks because of the fire ban when I spied the largest jar of marinated artichoke hearts I’d ever seen. Not only was it the largest jar of marinated artichoke hearts I’d ever seen, it was only one of the 6 jars that came in the case. I’d gone to warehouse shopping heaven. Thank goodness I brought the SUV, there’d never have been room in the trunk of the car for the 3 cases I just had to buy.

Since I was having a ton of people to watch the fire works (which will be postponed until Labor Day, neighbors take note) I know we’ll polish off more than a couple of jars.  The trick will be to make sure that my kids don’t eat them as snacks or in salads before I get a chance to make some of my favorite recipes.
MARINATED MOZZARELLA AND ARTICHOKE HEARTS

1 (9 oz.) container fresh Mozzarella cheese balls in water, drained or 1 (8
oz.) pkg. Mozzarella, cubed
1 (6 oz.) jar marinated artichoke hearts
1/2 of a 7 oz. jar roasted red peppers, cut into 1 x 1/4 inch strips
1/2 teaspoon each dried rosemary leaves, crushed and crushed red pepper
1/8 teaspoon salt

Combine all ingredients together in a large glass bowl. Mix to combine, cover and chill at least one hour. Serves 6 to 8. This recipe can be doubled or tripled.

NIBBLES

2 (6 oz.) jars marinated artichoke hearts
1/2 cup chopped onion
1 teaspoon minced garlic

4 eggs
1/4 cup. bread crumbs
1/4 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon oregano
1/8 teaspoon Tabasco sauce
1/2 lb. (2 cups.) sharp cheddar cheese, shredded
2 Tablespoons minced fresh or 1 Tablespoons dried parsley

Preheat oven to 325. Grease a 9X9 pan. Drain the marinade from 1 jar of artichokes into a fry pan and set the artichokes aside. Drain the second jar and discard the marinade. Chop both jars of artichokes, and place them in a large bowl. Add the onion and garlic to fry pan with the marinade and saute until onion is limp. In another bowl, beat the eggs well. Add the bread crumbs, salt, pepper, oregano and Tabasco, and then stir in cheese, parsley and artichokes. Mix well.  Turn the mixture into the greased pan. Bake in preheated oven for approximately 30 minutes. Serve warm. Serves 6 or 8.

TORTELLINI AND ARTICHOKE PASTA SALAD

 

1 10oz pkg cheese  tortellini

1 jar artichoke hearts

2 to 3 tablespoon roasted red pepper or pimento, diced

4 tablespoon mayonnaise

1 tablespoon Dijon mustard

1 tablespoon Parmesan cheese, grated

2 tablespoon basil, chopped

2 tablespoon parsley, chopped

salt and pepper

 

Cook the tortellini according to the package directions, rinse and drain well. Place the cooked tortellini in a bowl. Spoon 1 tablespoon of the marinated artichoke liquid over the tortellini and toss to keep them from sticking together.  (You can add more to taste).  Drain the remaining artichokes and cut them into chunks. Add the artichokes to the tortellini and then add the red pepper, mayonnaise, mustard, Parmesan, basil, parsley and salt and pepper to taste. Toss gently to combine.  Refrigerate if not served immediately.

SHIRLEY’S CHICK PEAS WITH ARTICHOKE HEARTS AND OLIVES

Canned non-marinated artichokes can also be used – in that case, use

some olive oil to keep the pasta from sticking together and a little bit

of vinegar to give the salad a kick.

 

1 1/2 cups chick peas, drained

2 tablespoons olive oil

1 tablespoon lemon juice

1/2 teaspoon kosher salt

1/2 clove garlic—minced (crushed)

16 kalamata olives

2 jars marinated artichoke hearts—quartered

2 teaspoons finely chopped flat-leaf parsley

Freshly ground black pepper
In a small bowl mix together the olive oil, lemon juice, garlic and salt and set it aside. In a large bowl combine the chick peas, artichoke hearts and olives in a bowl then place equal amounts in the middle of two plates. Drizzle the top of the salads with the olive oil and lemon juice dressing, and top with the chopped flat-leaf parsley and a little freshly cracked black pepper. Serves 2. This recipe can be doubled or tripled

 

ARTICHOKE BRUSCHETTA

 

1 (6.5 ounce) jar marinated artichoke hearts, drained and chopped

1/2 cup grated Romano cheese

1/3 cup finely chopped red onion

5 tablespoons mayonnaise

1 French baguette, cut into 1/3 inch thick slices

Preheat the broiler.  In a medium bowl, combine the marinated artichoke hearts, Romano cheese, red onion and mayonnaise. Top French baguette slices with equal amounts of the artichoke heart mixture. Arrange slices in a single   layer on a large baking sheet. Broil in the preheated oven 2 minutes, or until toppings are bubbly and lightly browned. Serves 6 to 8.

TOM CARTLIN’S LINGUINE WITH TOMATOES AND ARTICHOKE HEARTS

My friend Tom created this sophisticated dish from an assortment of pantry staples when company stopped by unexpectedly.

2 tablespoon olive oil
1 medium onion, chopped
3 large garlic cloves, chopped
1 16-ounce can Italian plum tomatoes, chopped, juices reserved
2 teaspoons dried basil, crumbled
2 teaspoons dried oregano, crumbled
1 14 3/4-ounce jar marinated artichoke hearts
12 ounces linguine, freshly cooked
1 1/2 cups grated Parmesan cheese (about 5 ounces)

 

Heat olive oil in heavy large saucepan over medium heat. Add the onion and garlic and sauté until tender, about 5 minutes. Add the tomatoes, reserved juices, basil and oregano and simmer until sauce thickens slightly, stirring occasionally, about 8 minutes. Add the artichokes with the marinade to the sauce and cook for 3 or 4 more minutes. Add the pasta and 1/2 cup parmesan cheese to sauce. Toss until sauce coats pasta and mixture is heated through, about 2 more minutes. Season pasta to taste with salt and pepper. Transfer the pasta to large serving bowl. Serve, passing the remaining 1 cup Parmesan on the side. Serves 4.

 

BAKED CHICKEN WITH MUSHROOMS AND ARTICHOKES

 

4 chicken breast halves
Salt and pepper
1 6-ounce jar marinated artichoke hearts
8 ounces mushrooms, sliced
5 green onions, chopped
1 cup dry white wine

 

Preheat oven to 350. Season chicken breast halves with salt and pepper. Place skin side up in 9×13-inch baking dish. Drain the artichokes, reserving marinade. Cut artichoke in half. Top chicken breasts with artichokes, mushrooms and green onions. Pour reserved marinade and white wine over the top of the chicken and then bake, uncovered for about 20 minutes. Spoon the sauce from the bottom of pan over the top of the chicken and cook an additional 20 to 25 minutes. Serves 4.

 

Bon Appétit March 1991

MEDITERRANEAN CHICKEN SALAD
6 tablespoons olive oil
2 tablespoons plus 2 teaspoons tarragon vinegar
1 tablespoon chopped fresh tarragon
1/2 tablespoon fresh lemon juice
1/2 tablespoon Dijon mustard
3 cups diced cooked chicken (from one 3-pound purchased cooked chicken)

1/2 cup orzo (rice-shaped pasta; about 3 ounces)
1 cup halved cherry tomatoes (about 10 ounces)
1 6-ounce jar marinated artichoke hearts, drained
1/2 cup coarsely chopped pitted Kalamata olives
1/3 cup dried currants
1 1/2 tablespoons drained capers

 

Combine oil, vinegar, tarragon, lemon juice, and mustard in small bowl; whisk to combine. Season dressing to taste with salt and pepper. Place the chicken in medium bowl. Mix in 1/4 cup of the dressing.  Cook the orzo in large pot of boiling salted water until just tender but still firm to bite. Drain. Rinse under cold water to cool; drain well. Transfer orzo to large bowl. Stir in remaining dressing and toss to coat. Add the chicken mixture, tomatoes, artichoke hearts, olives, currants, and capers. Season salad to taste with salt and pepper and serve. Serves 4.

 

 

MARINATED OLIVES, RED BELL PEPPER, ARTICHOKE HEARTS AND MUSHROOMS

 

1/2 cup olive oil
3 tablespoons red wine vinegar
2 tablespoons chopped fresh basil
1 tablespoon chopped fresh Italian parsley
1 1/2 teaspoons minced garlic
1 teaspoon whole grain Dijon mustard
1 9-ounce package frozen artichoke hearts, thawed, drained well, halved lengthwise
1 large red bell pepper, cut into matchstick-size strips
4 ounces small button mushrooms, trimmed, quartered
1 small onion, thinly sliced (about 1/3 cup)
3/4 cup pitted Kalamata olives or other brine-cured black olives, quartered lengthwise

 

Whisk first 6 ingredients in large bowl to blend. Add vegetables and olives. Toss to coat. Season with salt and pepper. Cover and refrigerate at least 2 hours, stirring occasionally. (Can be made 1 day ahead.) Keep refrigerated. Let stand at room temperature 30 minutes before serving.) Transfer mixture to bowl and serve.

MY SISTER LOIS’S WILD RICE AND ARTICHOKE SALAD

3/4 cup wild rice
3/4 cup brown rice
3 cup  water
1 tablespoon oil
1/2 teaspoon salt
6 oz Jar marinated artichoke hearts; drained, halved
1 red pepper (sweet) cut into 1/2-inchpieces
1 medium carrot; very thinly sliced

DRESSING
2/3 cup olive oil
3 tablespoon red wine vinegar
1 teaspoon Dijon-style mustard
1 Garlic clove; minced
1/2 teaspoon poultry seasoning
1 teaspoon thyme
1/4 teaspoon basil
1/4 teaspoon oregano
1/2 teaspoon salt
pepper to taste
1 small Head leaf lettuce; washed, dried, and torn into bite size pieces

Rinse the wild rice in a strainer under cold running water. Put in a medium size-bowl and pour on boiling water to cover. Let soak for 30
minutes, and then drain thoroughly.

Rinse the brown rice in a strainer and put in a medium-size saucepan along with the drained wild rice, 3 cups of water, oil and salt. Cover and bring to a boil. Reduce the heat to a simmer and cook until all of the liquid is absorbed, about 45 minutes. Do not stir rice at any time. When done, put the rice in a large bowl and chill until very cold, about 2 hours.
When the rice is cold add the artichoke, pepper, scallions and carrot, and toss well.

To make the marinade combine all of the dressing ingredients in a jar with a tight-fitting lid and shake vigorously. Pour the dressing over the
salad and toss well. Chili for 2 hours or up to 24 hours. To serve, arrange equal portions of lettuce on 4 large plates and mound on the rice salad.

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Make Mine Mac & Cheese/ Kosher Recipes

There’s something about digging into a bowl of macaroni and cheese that brings out the kid in all of us. With car pools, busy schedules and extracurricular galore we’ve all defaulted to whipping up the boxed variety and calling it dinner more often than we’d probably like to admit. It’s nice to know, however, that if you take that extra 10 or 15 minutes of time the made from scratch variety of macaroni and cheese (or a doctored boxed version) can become a gourmet dish with unlimited potential to please everyone from a finicky whiney hungry four year old to the finicky whiney hungry four year old within us all.

So what makes the difference between a so-so macaroni and cheese recipe and a great one? The cheeses used, the pasta used and the method you use to prepare it.

Elbow macaroni pasta is the traditional pasta used in macaroni and cheese (duh) but you can actually substitute any type of cooked pasta that you like. Some styles will work better than others. Smaller curved shapes, like cork screw, bow tie and shell are great alternatives to elbow macaroni and hold on to the cheese sauce better than  spaghetti or angel hair pasta.  Cheddar is usually the cheese of choice. You can choose from yellow or white cheddar and sharp or mild cheddar. All work great. American cheese is another popular choice. Note, however, American cheese is a processed product (additives, preservatives etc) and is a fairly bland cheese flavor compared to Cheddar. Swiss, Gouda and Havarti cheeses are better choices but they give the cheese sauce a very different flavor. Parmesan can be used but should be used in conjunction with other cheeses. Of course, you can always combine any of the above cheeses to suit your taste.

The white sauce method is considered the classic version of macaroni and cheese. It starts with a white sauce (butter, flour, and milk) with cheese added to the hot sauce. This method is usually baked. The layered method is created when cooked noodles and grated cheeses are layered in a baking dish, then covered with milk and baked. The stovetop method is never baked. It’s prepared on the stove and served immediately.

So what’s the very best macaroni and cheese recipe? The answer is which ever one is in front of you right now. The following recipes are all easy to prepare, run the gamut from mellow to spicy and best of all, can be on the table in 30 to 40 minutes.

 

MACARONI AND CHEESE PIZZA

This is a guilty pleasure meal that my children loved to make when they were first learning how to cook.

 

2 boxes of packaged macaroni and cheese mix
2 eggs
2 cups readymade pizza sauce
1 1/2 cups shredded Mozzarella cheese

1/2 cup Parmesan cheese

Preheat oven to 375. Place a sheet of aluminum foil on a cookie sheet and set it aside. Cook macaroni and cheese as directed on the box. Add the eggs to the mixture and mix to combine. Spread the mixture on the prepared cookie sheet, making sure to spread the mixture so that it’s no more than about an inch thick. Bake for 10 minutes. Remove the cookie sheet from the oven and spread the pizza sauce over the top. Sprinkle the cheeses over the top. Return the “pizza” to the oven and bake for 10 to 15 minutes or until the cheese on top is bubbly and lightly golden. Serves 6.

SPICY MACARONI AND CHEESE

This recipe is based on one I originally saw in Gourmet Magazine. I tweaked it a little and came up with something really spicy and delicious.

 

1 1/2 cups finely chopped leeks

1 tablespoon minced garlic

1 teaspoon chili powder (or more to taste)

1 1/2 teaspoons ground cumin

4 tablespoons butter

1/4 cup flour

4 cups milk

1 28-ounce can chopped tomatoes, well drained

1 pound elbow macaroni

1 1/2 cups grated Monterey Jack

1 1/2 cups grated sharp Cheddar

1 1/2 cups cracker crumbs

1 cup grated Parmesan

 

Preheat oven to 375. Grease a 9X13 pan and set it aside. In a large heavy saucepan combine the butter, leeks, the garlic, chili powder and the cumin and cook, over a low heat, stirring, until the onion becomes soft. When the onions are soft stir in the flour, and cook the mixture, stirring constantly, for 2 to 3 minutes. Add the milk to the onion mixture, whisking constantly. Bring the mixture to a boil, whisking constantly and then whisk in the tomatoes. Simmer the mixture for 2 minutes and add the salt and pepper to taste.

 

In boiling salted water cook the macaroni for 6 to 7 minutes, or until it is barely al dente, drain it well. Place the cooked macaroni in a large bowl. Add the tomato mixture. Stir in the Monterey Jack and the Cheddar cheese. Spoon the mixture in the prepared pan. In another bowl combine the bread crumbs and the Parmesan. Sprinkle the crumb mixture evenly over the top of the macaroni mixture. Place the casserole in the oven and bake for 20 to 25 minutes, or until it is golden and bubbling. Serves 6 to 8.

BROCCOLI AND CHEESE WITH MACARONI

16 ounces elbow macaroni
2 cups broccoli florets fresh or frozen
8 tablespoons butter
4 tablespoons four
4 cups milk
2 cups shredded sharp cheddar cheese
1 cup shredded Gruyere cheese
1/2 cup grated Parmesan cheese
1 teaspoon salt
1/2 teaspoon Cayenne pepper
1/2 cup bread crumbs

 

Grease a 9 x 9 inch glass baking dish. Preheat oven to 375. In a medium saucepan, cook macaroni according to package directions, until al dente, or still slightly firm. Drain well. Fill another saucepan 3/4 full with water. Bring water to a boil, add broccoli, reduce heat to medium and cook until al dente; Drain the broccoli and set it aside. In a medium sized saucepan melt the butter. Over a medium heat add the flour, stirring for 1 minute until the mixture is smooth. Gradually whisk in the milk, stirring continually until thickened, about 3 minutes, remove the sauce from the heat.  Set aside 1/2 cup cheddar cheese. Stir the remaining Cheddar, Gruyere, Parmesan, salt, and cayenne into the sauce until the cheeses melt. Add the cooked macaroni and broccoli to sauce. Pour the mixture into the prepared baking dish. Bake 15 minutes. Sprinkle the top with reserved cheddar and bread crumbs. Bake an additional 10 to 15 minutes, until the mixture is bubbly. Serves 6 to 8.

 

BAKED MAC AND CHEESE DECADENCE

 

2 cups medium shell pasta
4 tablespoons flour
4 tablespoons butter, plus 2 tbsp. for topping
2 cups milk
1/8 tsp. freshly grated nutmeg
3 cups shredded/grated cheese (I cup Cheddar, 1 cup Gruyere, 1 cup Parmesan)
1/2 cup breadcrumbs
1 teaspoon dried rosemary

1 teaspoon dried thyme

 

Preheat oven to 350. Grease a 9X13 casserole dish and set it aside. Cook pasta according to package directions until just under al dente. Drain well and set aside.  In a large saucepan melt the 4 tablespoons of butter. Add the flour and whisk to combine. Cook 1 minute, whisking and then whisk in the milk, whisking continually until the mixture is smooth. Continue cooking and as soon as it thickens add the nutmeg and stir. Add the cheeses a little bit at a time, stirring continually until the cheese is melted and combined. Add the cooked pasta to the cheese mixture and mix well to combine. Pour the pasta mixture into the prepared baking dish. Combine the rosemary and thyme with the breadcrumbs and spread evenly over the top, coating well. Break up the remaining 2 tablespoons of butter into small pieces and sprinkle them over the top of the breadcrumbs.  Bake, uncovered, until the top is browned and the sauce is bubbling. About 30 minutes. Serves 4 to 6.

 

OOEY GOOEY MAC AND CHEESE

Marshall Shafkowitz, chef at Le Cordon Bleu created this recipe and this is my variation of his version. Be warned this recipe is not for the calorie conscious.

 

1 gallon of milk

1 of shredded cheddar cheese

1/2 pound smoked Gouda

12 tablespoons of butter

1 cup flour

2 cups saltine crackers, crushed

salt and pepper

1 pound uncooked Macaroni or corkscrew pasta

 

Fill a large pot 1/2 way with hot water. Add a pinch of salt and bring the water to a boil. When the water boils add the noodles and cook at a slow boil.

 

Pour the milk into another large pot and bring it to a simmer. While the milk is heating melt the butter in a skillet. When the butter is completely melted add the flour all at once and whisk to combine and the mixture pulls away from the side of the skillet. As soon as this happens remove the mixture from the heat and put the mixture to a large bowl.

 

Preheat oven to 350. Take roughly 2 cups of the hot milk and pour it over the flour/ butter mixture and whisk until the mixture is combined. When this mixture is smooth add it to the remaining hot milk and whisk until combined. Let the milk mixture cook, over a low heat, for about 10 minutes, stirring occasionally.

 

Drain your pasta and then place it in a casserole dish. Slowly add the cheese to the milk mixture. Stir continually to prevent burning on the bottom of the pan. When all the cheese is mixed in season with salt and pepper to taste. Pour the cheese mixture over the pasta and stir until all the pasta is coated with sauce. Sprinkle the crushed crackers on the top of the casserole and bake for 5 to 10 minutes. Serves 8 to 10.

 

SOUTHWEST MAC AND CHEESE

 

2 tablespoon butter

1/2 cup diced onions

1/2 to 1 cup red, yellow and green bell peppers, finely diced

1 to 2 teaspoons chili powder

1 1/2 cups milk

2 cups whipping cream

2 cups shredded Monterey Jack or Pepper Jack cheese

1/2 cup grated Parmesan cheese

1 large can, white albacore tuna, in water, drained

3/4 teaspoon salt, to taste

1/2 teaspoon freshly ground pepper, to taste

1 pound penne or other pasta, cooked according to package directions and drained

1/4 cup sour cream

1/4 cup slice green onions, including green part

In a large saute pan combine the butter onions, chili powder and peppers and saute, over a low heat until vegetables begin to soften and turn golden, about 4 to 5 minutes. Add the milk and cream in the sauce pan and bring the mixture it to a simmer. Add the cheeses and stir well until the cheeses are completely melted. Add the tuna and stir with a wooden spoon to combine. Season with salt and pepper.  Continue to simmer another 3 minutes, stirring occasionally. Add the drained pasta and mix well. Place the mixture in serving bowl and top with a dollop sour cream. Garnish with the sliced green onions. Serves 6 to 8.

 

Gourmet Sprouts Make Good Salads Spectacular/ Kosher recipes

When “mung bean sprouts” first made their appearance as a healthy, natural food in the 60’s and 70’s many people dismissed them as a food fad. Thank goodness nobody paid attention to the nay sayers and the sprout survived and thrived. Today dozens of varieties of gourmet sprouts grace the shelves of supermarket and farm stands and each is more delicious, and surprising, nutritious than the last one you tried. All sprouts are low in calories and are virtually fat free. A cup of alfalfa sprouts contains about 10, count them 10 calories and mung bean sprouts about 30 calories.  While the nutrition value varies bean and lentil sprouts both deliver vitamin C, folic acid and vitamin B.

A sprout is produced when a seed starts growing into a vegetable. Sprouts can grow from the seeds of vegetables, from grains such as buckwheat, and from beans. They vary in texture and taste. Some are spicy (radish and onion sprouts), some are hardy and are often used in oriental food.  Mung beans are the most popular and hardy others are more delicate (alfalfa, onion, broccoli) and are used in salads and sandwiches to add texture and moistness.

Sprouts are fresh when their roots are moist and white and the sprout itself is crisp. You should store spouts the vegetable crisper of the refrigerator and use them as soon as possible.

The following mung bean recipes are a combination of salads and main courses that should tempt even the most salad phobic child. There are a variety of other vegetable sprouts used in many of the recipes so you’ll have the opportunity to experiment with a variety of different flavors.

EZ BEAN SPROUT SALAD   (pareve)

1 lb. mung bean sprouts

1/2 cup sliced radishes

1/3 cup broccoli sprouts

2 tablespoon soy sauce

2 teaspoon sugar

1/2 teaspoon sesame oil

salt and pepper to taste

 

Blanch mung bean sprouts and place them in a bowl. Add the radishes, broccoli spouts soy sauce, sugar, and sesame oil. Toss gently, taste and then season with salt and pepper. Cover and refrigerate for at least 15 minutes before serving. Serves 4 to 6.

 

SHREDDED CHICKEN WITH BEAN SPROUTS AND PEA PODS (meat)

4 boneless skinless chicken breasts, about 2 lbs.

1 teaspoon cornstarch

1/2 teaspoon salt

1/8 teaspoon white pepper

4 oz. Chinese pea pods

1 lb. bean sprouts

2 tablespoon chicken broth

1 tablespoon soy sauce

2 teaspoon cornstarch

1 teaspoon sugar

1 tablespoon vegetable oil

1/2 teaspoon salt

2 tablespoon vegetable oil

2 teaspoon finely chopped garlic

1 teaspoon finely chopped ginger root

1/4 cup chicken broth

1/2 cup toasted almonds

cooked rice (optional)

toasted slivered almonds (optional)

 

Cut the breasts into 2 x 1/2 inch pieces. Stack slices; cut into thin strips. Place the chicken in a bowl and add 1 teaspoon cornstarch, 1/2 teaspoon salt and the white pepper. Toss, cover and refrigerate 30 minutes.

 

Remove the strings from pea pods. Place pea pods in boiling water; cook for 30 seconds and immediately remove the pea pods from the water; drain and rinse in cold water; drain. Rinse the bean sprouts in cold water; drain thoroughly. In a bowl combine 2 tablespoons broth, soy sauce, 2 teaspoon cornstarch, and the sugar.

 

Heat wok until very hot. Add 1 tablespoon vegetable oil; tilt wok to coat side. Add bean sprouts and 1/2 teaspoon salt; stir fry 2 minutes. Remove bean sprouts from wok; drain.

 

Heat wok until very hot. Add 2 tablespoons vegetable oil; tilt wok to coat side. Add chicken, garlic, and ginger root; stir fry 2 minutes or until chicken turns white. Add bean sprouts and pea pods; stir fry 1 minute. Add 1/4 cup broth; heat to boiling. Stir in cornstarch mixture; cook and stir until thickened. Serve immediately over rice and garnish with the toasted almonds.  Makes 4 servings

 

SPINACH BEAN SPROUT SALAD (pareve or meat)

 

1 bag of baby spinach, washed and broken into bite size pieces (aprox. 4 cups)

2 cups fresh mung bean sprouts, washed and dried

5 or 6 green onions, sliced

1/2 cup fake bacon bits or 4-6 slices kosher breakfast beef, fried and crumbled of

2 to 3 hard cooked eggs, sliced

1/2 diced red onion

 

DRESSING:

 

1/4 cup oil

1/4 cup red wine vinegar

3 tablespoon ketchup

2 tablespoon brown sugar

 

In a salad bowl combine the spinach, bean sprouts and green onion. Toss gently. In another smaller bowl combine the vinegar, ketchup and brown sugar. Whisk to combine.  Pour the dressing over the vegetable salad and toss. Serve with crumbled breakfast beef bits, red onion and sliced eggs on top. Serves 6. Can be doubled or tripled

HAWAIIAN BEAN SPROUT SALAD (pareve)

2 cups fresh bean sprouts

1 can (12 oz.) pineapple chunks, drained

1/2 cup mandarin oranges, drained

1/2 green pepper, cut in strips

3/4 cup diagonal cut celery

2/3 cup mayonnaise

1 1/4 teaspoon curry powder

2 1/2 tablespoon soy sauce

 

In a large salad bowl combine the bean sprouts, pineapple chunks, oranges green pepper and celery, toss to combine. In another bowl combine the mayonnaise, curry powder and soy sauce. Pour the dressing over the salad and toss gently to coat.  Serves 4. Can be doubled or tripled

 

THAI CARROT AND SPROUT NOODLE SALAD

This recipe is an interesting take on the traditional pad Thai.This is great at room temperature after the flavors have blended.

12 ounces linguine
4 tablespoons oriental sesame oil

8 green onions, chopped
1 1/2 tablespoons minced garlic

1 tablespoon minced peeled fresh ginger
1/4 cup honey
1/4 cup creamy peanut butter
1/4 cup soy sauce
3 tablespoons rice wine vinegar
1 1/2 tablespoons chili sauce or a few dashes of hot sauce
2 cups mung bean sprouts
1 cup finely shredded carrots

 

Cook the pasta in large pot of boiling salted water until tender but still firm to bite. Drain. Transfer pasta to large bowl; add 3 tablespoons sesame oil and toss to coat. Heat the remaining 1 tablespoon oil in heavy large skillet over medium-high heat. Add 6 green onions, garlic, and ginger; sauté until onions soften, about 2 minutes. Add honey, peanut butter, soy sauce, vinegar, and chili sauce; whisk to blend. Simmer sauce 1 minute. Cool to room temperature. Pour the mixture over the cooked pasta and toss to coat. Add the sprouts and carrots; mix well to combine. Transfer to a bowl or platter; sprinkle with remaining green onions. Serves 3 to 4. This can be doubled or tripled.

 

WARM TERIYAKI BEEF SALAD

This salad is really a great winter dinner.

3 tablespoons soy sauce
2 tablespoons seasoned rice vinegar
1 1/2 tablespoons medium-dry cooking wine
3/4 pound steak, cut across grain into 1/4-inch-thick slices
2 teaspoons minced garlic
2 teaspoons grated peeled fresh gingerroot
1/2 pound mushrooms
3 scallions
1 small cucumber
2 tablespoons vegetable oil
1 cup fresh bean sprouts
2 tablespoons water
2 cups packed spinach leaves, washed well and spun dry

 

In a measuring cup stir together the soy sauce, vinegar, and cooking wine. In a glass bowl combine the cut up steak with the garlic, gingerroot, and 2 tablespoons soy sauce mixture. Mix to coat and let set while preparing vegetables.  Discard the stems from mushrooms and cut the mushrooms and scallions into thin strips, keeping them separate. Peel the cucumber and cut in half lengthwise. With a spoon scrape seeds from cucumber halves, discarding seeds, and cut each half crosswise into 1/4-inch-thick slices.

 

In a large non-stick skillet heat 1 tablespoon oil over high heat until very hot but not smoking and brown the steak, stirring frequently, until any liquid evaporates, about 3 minutes. Transfer steak to a clean bowl.

 

In the skillet heat the remaining tablespoon oil over moderately high heat until hot but not smoking and sauté mushrooms, stirring occasionally, until liquid they give off is evaporated. Add the scallions and bean sprouts and cook 1 minute. Remove the skillet from heat and add the cooked steak, remaining soy sauce mixture, and water. Mix to combine.

 

In a large bowl toss together spinach, cucumber. Add the warm steak mixture and toss just to combine. Divide salad between 2 plates. Serves 2. This recipe can be doubled or tripled

 

LINGUINI WITH SPROUTS, CUCUMBERS AND PEANUT SAUCE

 

The combination of cooked and raw vegetables is refreshing and satisfying enough to please everyone. Serve the pasta immediately after tossing it with the peanut mixture; the sauce gets thick if it sits too long.

 

2 cloves garlic

2 tablespoons soy sauce

1/3 cup peanut butter

2/3 cup chicken broth or pareve vegetable stock

1 1/2 tablespoons lime juice

1/2 teaspoon red-pepper flakes

3/4 teaspoon salt

3/4 pound linguine

1/2 pound snow peas, cut diagonally into thin slices

1 1/2 cups mung bean sprouts (about 1/4 pound)

2 scallions including green tops, chopped

1 cucumber, peeled, halved lengthwise, seeded, and sliced thin

onion sprouts

1/2 cup chopped peanuts
In a blender or food processor, combine the garlic, soy sauce, peanut butter, chicken broth, lime juice, red-pepper flakes, and 1/2 teaspoon of the salt. Puree until smooth and set aside.

 

In a large pot of boiling, salted water, cook the linguine until almost done, about 9 minutes. Stir in the snow peas and bean sprouts and cook until the vegetables and pasta are just done, about 3 minutes more. Drain the noodles and pea post and place the noodles in a large serving bowl. Add the peanut sauce, the remaining 1/4 teaspoon salt, the scallions, cucumber, mung bean sprouts and 1/3 cup of the peanuts. Toss to combine. Serve with the remaining peanuts and onion sprouts sprinkled over the top.

 

NOTE: The seeds from a mature cucumber can be somewhat bitter and watery. Scoop them out of the halved cucumber with a spoon or melon baller and discard them. Better yet, buy the English (hothouse) cucumber. They are almost completely seedless. Serves 4

All In for Asparagus At Any Price/Some Recipes Not Kosher

So I walk into the produce section of my favorite green grocer and what do I spy? Why asparagus at .99 a pound. Are they kidding me? .99 a pound? Sign me up and shut the door, I’m all in for this special. As if in a daze my cart magically makes its way over to the stand and I find myself loading bundle after bundle of that sweet stalk of green goodness into my cart.

By the time I get out of my chlorophyll induced stupor I’m in my kitchen, the proud owner of 10 pounds of the stuff and no real plan on how to use it up before it starts to wilt. My plan, take a deep breath, do a little recipe research and cook up a storm.

Asparagus is one of Mother Nature’s finest gifts and is a sure sign that spring has sprung. It’s a part of the lily family and is sort of a first cousin to onions, leeks and garlic. Loaded with vitamins A, B and C it’s also a great source for folic acid,  It’s at its best from May through June so now is the best time to stock up and chow down. It is a very versatile vegetable that can be prepared by steaming, roasting, grilling or even stir frying it. The spears should be firm and green with tightly closed firm tips. Choose thin or thick stalks is just a matter of personal preference, I don’t really taste a difference between the two. Pass up asparagus with thick woody looking stalks.  I don’t peel the stalks but I do cut off about 1/2 inch of the ends before cooking.

If you’d like a little variety in your life look for white or purple asparagus. They’re the same as the green variety they’ve just been grown differently; the white is grown like some mushrooms, without light so it doesn’t produce chlorophyll. You will find that the white asparagus is a tad bit sweeter but so is the price point. The purple is pretty but it does loose most of its purple color when cooked.

I’ve started cooking and don’t plan on stopping until the last stalk is devoured and invite you to do the same with these terrific recipes

GRILLED ASPARAGUS CRAB TART

 

1lb. asparagus, cut into 1/3’s and grilled slightly

1/4 cup butter or margarine

4 to 5 portabella mushrooms chopped

1 tablespoon minced garlic

1/2 cup bread crumbs

3 tablespoon parmesan cheese, divided

1/2 teaspoon pepper

2 cups shredded Munster or pepper jack cheese

1/2 lb crabmeat shredded or chopped

8 ounces vegetable cream cheese

4 eggs

1 tablespoon fresh parsley, chopped or 2 teaspoons dried

 

Preheat oven to 375. Grease a 13×9-inch glass baking dish with cooking spray. In a skillet melt the butter. Add the mushrooms and cook, stirring frequently for about 6 or 7 minutes. Remove the mushrooms and garlic from the heat and add the bread crumbs, Parmesan cheese, and pepper.  Mix to combine and then press mushroom mixture evenly in bottom and up side of greased pan. Sprinkle the shredded cheese over the mushroom crust. Place the asparagus and crabmeat on top of the cheese. In a bowl of an electric mixer combine the cream cheese, eggs and 1 tablespoon of the parsley. Beat to combine and so that there are no lumps. Pour the egg mixture over the asparagus and crabmeat. Sprinkle the top with the 2 tablespoons of Parmesan cheese. Bake for 35 to 40 minutes or until the top is golden brown. Let cool for 5 to 10 minutes then serve. Serves 8.

 

PUFFED ASPARAGUS AND BACON BITES

 

1 lb fresh asparagus ends cut off, steamed till just crisp tender

1 package puff pastry dough (2 sheets), defrosted

1 cup shredded pepper jack or Swiss cheese

1/4 cup bacon, cooked and crumbled

1/4 cup green onion, finely chopped

2 tablespoons melted butter

1 tablespoon sesame seeds

 

Preheat oven to 400. Place a piece of parchment paper on a cookie sheet. Open puff pastry dough and cut each sheet into 1/3’s. Then cut each strip into 1/3’s. Roll each section out slightly so they form rectangles. On each section, lengthwise, place a few stalks of cooked asparagus on one edge, sprinkle some cheese, bacon and green onions on top of the asparagus and then roll them up. Place the rolls, seam side down on the cookie sheet. Brush the top of each roll with the melted butter and sprinkle the top with a few sesame seeds. Bake for 12 to 15 minutes or until roll ups are golden browned. Remove from the oven and let cool for 2 to 3 minutes. Cut each roll in half and serve. Serves 6 to 8.

ASPARAGUS POPOVERS

 

1 lb asparagus

2 tablespoons butter

1/2 cup milk

3 large eggs, at room temperature

1/2 cup flour

1/2 teaspoon salt

1/2 teaspoon pepper

1 pinch sugar

3 ounces gruyere cheese, shredded

 

Preheat oven to 425. In a medium saucepan, add 2 inched of salted water; bring to a boil. Add the asparagus and cook until crisp-tender, about 3 minutes. Drain and rinse with cold water, then pat dry with paper towels. Cut the spears crosswise into thirds. In a medium cast-iron skillet, add the butter. Place the skillet in the oven to melt the butter. In a medium bowl, microwave the milk on high for 30 seconds. Whisk in the eggs, then the flour, salt, pepper, and sugar. Add the asparagus pieces to the hot cast-iron skillet and pour the batter on top. Sprinkle with half of the cheese and bake until puffed and golden-brown, 18 to 20 minutes. Top with the remaining cheese. Recipe makes 24 pieces

 

From the May 2008 issue of Everyday with Rachael Ray

ASPARAGUS TID BITS

 

1 lb asparagus cut into bite size pieces

1 tablespoon olive oil

1/2 lb smoked white fish, broken into bite size pieces

12 oz gruyere cheese, sliced

1 loaf French bread, sliced in to 1/2-inch slices

1/3 to 1/2 cup olive oil

kosher salt, to taste

pepper, to taste

 

Preheat oven to 350. Saute the asparagus in the olive oil until it’s just soft and set it aside. Line a cookie sheet with parchment paper. With a pastry brush, lightly brush the top of the slices of French bread with olive oil. Place the oiled pieces, oil side up on the parchment paper, season with salt and pepper. Bake for about 5 to 7 minutes until golden. Place a small piece of white fish on top of the toasted French bread, then put two to three pieces of asparagus, and top with one small slice of gruyere, Grind a little pepper on top, return to the oven for 2 minutes or just until the cheese melts. Serve immediately. Makes 12 to 14 pieces.

 

ASPARAGUS STRATA

You can vary the amount of cheese according to your taste

 

1 to 1 1/2 lbs. fresh asparagus, cut into bite size pieces

2 carrots shredded

1 to 2 tablespoon olive oil

Salt and pepper

6 tablespoons butter

1/3 cup flour

3 cups milk or 1/2 and 1/2

1/4 teaspoon grated nutmeg

3/4 cup grated parmesan cheese (for sauce)

1 tablespoon minced garlic

Salt and pepper

6 large par boiled lasagna noodles

1 to 1 1/3 cup shredded mozzarella cheese

3/4 to 1 cup grated Romano cheese

1/3 to 1/2 cup grated Parmesan cheese

 

Preheat oven to 425. Place the asparagus and shredded carrots on a cookie sheet with sides and toss them with the olive oil, salt and pepper. Roast for 8 to 10 minutes until they just begin to soften. Cool slightly and set them aside. In a large saucepan melt the butter and add the flour and whisk briskly and constantly until it’s combined. Cook for about 2 minutes whisking constantly. Add the milk and continue whisking and cooking until the sauce is thickened. Reduce the heat and add the nutmeg, 3/4 cup parmesan cheese and garlic. Stir until cheese is melted. Season with salt and pepper to taste. Remove sauce from the heat. In a 9 X 13 pan, spread a few tablespoons of the sauce on the bottom. Top with 3 noodles then top with 1/3 of the roasted asparagus and carrot mixture. Sprinkle a little parmesan Romano and mozzarella cheese over the top of the asparagus. Spoon 1/3 of the sauce over the cheese. Top with a layer of 3 lasagna noodles. Repeat the layers asparagus, cheese, sauce. Top the sauce on the top of the strata with the remaining cheeses. Bake for about 30 to 40 minutes or until the top is golden and the sides are bubbly. Let the cool for about 15 to 20 minutes before serving. Serves 8.

 

Submitted by Corrine Rasterty, Finley NJ

 

ASPARAGUS AND ONIONS HOT POT

 

1 lb of fresh asparagus, cut into bite size pieces

1 large onion, chopped into bite size pieces

1 tablespoon minced garlic

3 tablespoons of butter, divided

2 tablespoons of flour

1 cup of milk

1/2 cup cream cheese

1/2 teaspoon chili powder

1 teaspoon of salt

pepper to taste

1/2 cup shredded pepper jack cheese, shredded.

1 cup of panko bread crumbs

 

Preheat oven to 350. Grease a 2 quart baking dish. In a skillet melt 1 tablespoon of butter and saute the asparagus, garlic and onion until just slightly wilted. Put the mixture into the greased pan. In a saucepan, melt 2 tablespoons of butter, add the flour and stir until smooth. Add the milk and cook, stirring constantly until the mixture is thickened and smooth. Add the cream cheese, chili powder, salt and pepper to taste. Pour the sauce over the asparagus and onion mixture. Mix to combine. Sprinkle the top with the cheese and breadcrumbs. Bake uncovered for 35 to 40 minutes or until bubbly and the cheese is melted. Serves 6 to 8 as a side dish.

 

MAPLE GLAZED ASPARAGUS

 

1 pound fresh asparagus, trimmed

1 tablespoon olive oil

1 tablespoon kosher salt

1 teaspoon black pepper

Paprika

2 tablespoons maple syrup

 

Preheat oven to 450. Line the cookie sheet with foil. Place the asparagus spears on a rimmed cookie sheet. Drizzle the olive oil and maple syrup over the top. Toss to make sure all the spears are coated. Lightly sprinkle the asparagus with the paprika, salt and pepper. Roast the asparagus for 8 to 10 minutes then turn it over and cook for another 2 minutes. Serve

ASPARAGUS   AND PASTA SALAD

 

6 to 8   slices Canadian bacon or hickory smoked  bacon, cut into bite size pieces   2 tablespoons olive oil   1  onion, finely chopped

1 red   pepper chopped

1/2 lb   mushrooms, sliced   1 1/2 pounds asparagus, trimmed and cut on a long diagonal into   1/2-inch-thick slices   1 lb. bow tie pasta, cooked according to the package directions, save 1 cup   of the water used in cooking   1/2 cup grated parmesan cheese

Parmesan   for serving

 

Cook the   bacon in a fry pan until it’s crispy and brown. Drain on paper towels and   pour off half of the remaining fat. Saute the onion, mushrooms and red pepper   in the skillet for about 5 minutes. Add the asparagus and continue cooking   for 3 to 4 minutes. Season with salt and pepper. Add the drained pasta and   1/2 cup of the water to the vegetable mixture. Mix to combine, scraping the   bottom to remove the cooked on bits of vegetable. Cook for 1 minute and add   the remaining water and 1/2 cup parmesan. Mix to combine and cook for an   additional 2 minutes. Place the pasta mixture in a serving bowl, add the   cooked bacon and toss to combine. Serve with additional parmesan. Serves 6 to   8

Modified from an old Gourmet Magazine recipe

Asparagus and Artichoke/ Spring has Sprung Recipes

Every spring as I start to approach that dreaded day, (no, not April 15 or the last day of school for my kids) where I have to make the decision as to whither or not to actually purchase that new swim suit I’ve been trying to avoid for the past 3 years (deciding to actually put it on and then go outside in it is another column relating to nervous breakdowns).
I look back at all the candy bar breakfasts, french fry and or pizza lunches, and milk shake and corn chip dinners that I snarfed my way through this last winter and I think, “WAS I OUT OF MY MIND?!?”
I know, that unlike my sister Lois, who’s mottos is “I never met a swim suit I liked (or who liked me)” and “Control Top forever” that I’ll inevitably get into that “Oh yeah, it’s spring, I’d better start eating right, diet” mind set.
This isn’t actually that much of a hardship as it might appear to be. Right now, I know that the 2 vegetables that I love the most but ignore most of the year because they’re SOOOOOO expensive can be mine at bargain prices (rain, floods and other natural disasters inCalifornia not with standing). Every produce section I’ve visited in the last few weeks has been full to overflowing with my produce pals the Artichoke and Asparagus.

For inquiring minds the artichoke is a native of theMediterranean. It’s also a perennial in the thistle group of the sunflower (Compositae) family. The “vegetable” that we eat is actually the plant’s flower bud. The Asparagus is a member of the Lily family and its spears grow from a crown that is planted about a foot deep in sandy soils.

When choosing an artichoke it should look compact, (not necessarily small) plump, have the leaves tightly packed and have an even green color overall. The asparagus should have firm stems, tight closed leaves at the end and should be a bright green. (If you’re lucky enough to find the white variety of asparagus grab it quickly. It’s very difficult to find in the United States. It may cost a small fortune but once you taste it you’ll be forever hooked.

BASIC COOKING INSTRUCTIONS
If the asparagus is more than 1/4 inch thick, peel it if you like. Snap or trim the bottom base off (about 1 inch from the bottom) and rinse. Gently steam or boil the asparagus until it’s crisp tender. Serve immediately if you wish to serve it hot. Rinse under cold water to stop the cooking process if you wish to serve it cold. You can also roast it with a little olive oil and a sprinkle of salt. Serve it crisp tender, hot, warm or room temperature.
Rinse the artichoke. Cut off the tip of each large leaf. Then cut off the top 1/2 to 3/4 inch of the artichoke with a sharp knife. Cut off the bottom 1/2 inch of the stem. Boil or steam the artichokes in a covered pot. Cook 30 to 40 minutes at a rolling boil or until the outer leaves pull away easily. Remove from heat and serve either hot or cold with butter or other sauces for dipping. To eat. Pull off the leaves, dip the meaty bottom part of the leaf in the dipping sauce and bite off. You can remove all the leaves and just eat the bottom or heart of the artichoke. You must however remove the top part of the  heart (small bitter leaves and filaments in the center) before you can eat the bottom portion. Fresh artichoke taste wonderful, however if you need to use a large amount for a recipe the canned or frozen variety work almost as well.

 

Now is the time to grab these first offerings of spring and go for the gusto.

SESAME ASPARAGUS
1 lb. fresh asparagus, trimmed and cut diagonally into thirds
1/2 teaspoon vegetable oil
1/2 cup finely diced red bell pepper
1 tablespoon soy sauce
1/2 teaspoon sesame oil
2 teaspoons sesame seeds, toasted*

Cook asparagus in a large pot or frying pan of boiling water till crisp-tender, about 3-5 minutes.  Drain and rinse asparagus under cold water.  Drain well.

Heat vegetable oil in  a large nonstick skillet over medium-high heat.  Add bell pepper and stir 1 minute.  Add asparagus and sauté till heated through, about 2 minutes.  Add soy sauce and sesame oil.  Toss till asparagus and bell pepper are coated.  Transfer to platter and sprinkle with sesame seeds.

* To toast sesame seeds, place them in a toaster oven on a metal pan and toast 1-2 cycles, till lightly browned and popping.  Alternatively, place in a frying pan over medium heat and cook, stirring, till lightly browned and popping. Serves 4.

 

FETTUCCINI WITH SMOKED SALMON AND ASPARAGUS

8- to 9-oz dried egg fettuccine
1 lb asparagus, trimmed and cut diagonally into 1/2-inch pieces
1 cup heavy cream
1 tablespoon drained bottled horseradish
2 tablespoons chopped fresh dill
6 to 8 oz smoked salmon, cut into 1/2-inch-wide ribbons

Cook pasta in a large pot of boiling salted water according to package instructions. Add asparagus to pot for last 3 minutes of pasta-cooking time.
While asparagus is boiling, heat cream, horseradish, and dill in a large skillet over moderate heat just until hot, about 1 minute. Drain pasta and asparagus and add to cream mixture, tossing. Gently toss in salmon and season with salt and pepper. Serves 6

For a lighter sauce, you can replace 1/3 cup of the cream with an equal amount of the pasta-cooking water

From  Epicurious.com

ASPARAGUS PASTA SALAD

4 ounces uncooked pasta, bow tie style
1/2 half pound of asparagus spears, cut up, steamed crisp tender
1/2 cup shredded carrots
4 teaspoons chopped green onions
8 ounces shredded mozzarella cheese

1/4 to 1/3 cup grated Parmesan cheese
1/2 cup Herb Vinaigrette
salad greens
4 hard cooked eggs cut into quarters

 

Vinaigrette:

2/3 cup wine vinegar

2/3 cup olive oil

2 teaspoons sugar

1 teaspoon minced garlic

1 teaspoon basil

1/4 teaspoon salt

1/2 teaspoon pepper

Cook pasta according to package directions. Drain in cold water and set aside. In a medium bowl, combine the pasta, asparagus, carrot, green onions and cheeses. Add the dressing and toss lightly. Spoon onto salad greens and garnish with egg quarters.  Serves 8.

 

For the vinaigrette: combine all the ingredients in a jar with lid and shake well. Makes 1 1/3 cups

SMOKED WHITE FISH AND ASPARAGUS SALAD

12 new potatoes cut in half or quarters depending on their size
1 pound asparagus, cooked crisp tender and cooled and cut in 1/3’s
1 pound smoked white fish, broken into small pieces
1 head shredded red leaf lettuce
4 to 5 hard cooked eggs
2 to 3 tomato cut into wedges
2/3 cup tarragon vinegar
1/4 teaspoon dried tarragon
4 tablespoons olive oil
1 bay leave
1 clove garlic, minced
salt and pepper to taste

Cook potatoes in boiling water until fork tender, about 15 minutes. Drain well and set aside.   Combine the vinegar, oil tarragon, bay leaf, garlic and salt and pepper in a jar with a lid and shake well. While the potatoes are still slightly warm slice them and arrange them in the bottom of a shallow dish. Add the asparagus. Remove the bay leaf from the dressing and drizzle 1/4 of the dressing over the asparagus and potatoes. Cover and refrigerate for 2 to 3 hours. To serve place the lettuce on the serving plate and arrange the marinated vegetables on top. Then place the white fish chunks, tomatoes wedges and egg wedges on the top. Drizzle the remaining dressing on the top. Serves 8

ORANGEAND ARTICHOKE SALAD

6  cooked artichoke hearts
1/2 tablespoon margarine
1 garlic clove
1 tablespoon olive oil
2 tablespoons orange juice
1/2 teaspoon grated orange rind
2 oranges, peeled, and segmented
2 tablespoons lemon juice
salt and pepper
salad greens
1 tablespoon chopped parsley

Saute the garlic in the margarine and place in a small bowl. Cut the hearts into quarters and set aside. Add the oil, orange juice, grated orange rind and the lemon juice to the garlic. Mix well and season to taste with salt and pepper. Combine the orange segments and the artichoke hearts in a large bowl and drizzle the sauce over. Let set for at least 1 hour. To serve: arrange the artichoke and oranges on the salad greens and sprinkle with the parsley. Serves 4. This can be doubled.

TICKLISH ARTICHOKES
10 artichoke hearts, uncooked and halved
juice of 1 lemon
1/2 cup water
1/4 cup olive oil
1 clove of garlic
2 teaspoons sugar
1 tablespoon cornstarch
toasted pine nuts
1 tablespoon fresh parsley, minced

Soak the artichoke hearts in the lemon juice, salt and water for approx 1 hour. Pour them and the liquid in which they were steeped in a pot with the oil, garlic, and sugar. Simmer gently until tender, about 30 minutes. Remove the artichokes to a serving dish. Thicken the sauce with cornstarch and pour over the hearts. Cool sprinkle with pine nuts and parsley and serve cold as a side dish. Serves 4 this can be doubled.

 

BABY ARTICHOKE CHICKEN SAUTE

 

16 baby artichokes

1/4 cup olive oil

4 half chicken breasts, skinned, boned and cut into chunks

2 red or yellow onions, sliced thick

4 cloves garlic minced

1 tablespoon each chopped fresh basil and rosemary or 1 teaspoon each dried

1/2 cup chicken broth

1 pound fettuccine, cooked and drained

Prepare artichokes as directed (see Basic Preparation); cut into halves. Brown chicken in large skillet with 2 tablespoons oil.  Remove the chicken from the pan and set it aside. Add the remaining 2 tablespoons oil to the pan and saute the onions until tender. Add the artichokes to the skillet with garlic, basil and rosemary. Cook until artichokes are tender, about 5 minutes. Stir in browned chicken and drizzle with chicken broth; heat thoroughly. Salt and pepper to taste, if desired. Serve over hot fettuccine. Makes 4 servings. This recipe can be doubled or tripled.

Are they Chickpeas or Garbanzos? /kosher recipes

This is that magical time of year when all things, especially my dieting start anew. After warding off the cold and chill of winter with that extra 10 pounds of excess weight (blubber sounds so harsh) I know that I have got to get a grip on the inhalation of comfort food (ie: chocolate, pizza, chocolate, mashed potatoes, chocolate) that have comprised my fuel for the past few months. I’ve taken stock of my eating habits and have decided that salads and high fiber foods are now on the menu in full force.

One of the biggest mistakes people make when they want to shed a few pounds is that they think they have to starve themselves. That’s a big no no. You should eat sensibly and eat smart. Fiber and roughage should play a big part in any

Chick peas are perhaps better known by their name garbanzo beans. They are a round-ish, beige to light green members of the legume family grown primarily in part ofWest Asia,India, and in theMediterranean. Most are familiar with chick peas as either used whole in salads, or ground up to make the popular Middle Eastern dish hummus and falafel. You can get them dried or canned and for my money and the amount of time needed I tend to always use the canned variety.

Chick peas are incredibly versatile and are a frequent ingredient in pacific rim,Mediterraneanand Italian dishes.  They are considered a starchy carbohydrate and are a great staple for people with diabetes. A serving of chick peas (about 4 ounces or half a cup) has about 17 grams of dietary fiber and 19 grams of protein. They are considered more digestible than most other beans making them a wiser option for suffers of how shall I put this delicately…….. excessive flatulence.

This is so not a case of beans beans the magical fruit the more you eat the more you…….ok, you know what I mean. These recipes are all easy, a little different, delicious not so high in calories and oh so good for you.

 

SPINACH AND CHICK PEA CURRY (meat)

 

1 tablespoon oil

1 onion, chopped

1 (14.75 ounce) can creamed corn

1 tablespoon curry paste

salt and pepper to taste

1/2 teaspoon garlic powder, or to taste

1 (15 ounce) can garbanzo beans, drained and rinsed

1/2 lb cooked shredded chicken (leftovers work great)

1 bunch fresh spinach stems removed

1 teaspoon dried basil or to taste

 

In a large wok or skillet heat oil over medium heat; saute onions until translucent. Stir in creamed corn and curry paste. Cook, stirring regularly, for 5 minutes. As you stir, add salt, pepper and garlic. Stir in garbanzo beans and gently fold in cooked chicken. Add spinach and cover. When spinach is tender, remove from heat and stir in basil. Serves 4

 

GREEK SALAD (dairy)

 

2 (15 ounce) cans garbanzo beans, drained

2 cucumbers, halved lengthwise and sliced

12 cherry tomatoes, halved

1/2 red onion, chopped

2 cloves garlic, minced

1 (15 ounce) can black olives, drained and chopped

1 ounce crumbled feta cheese

1/2 cup Italian-style salad dressing

1/2 lemon, juiced

1/2 teaspoon garlic salt

1/2 teaspoon ground black pepper

 

Combine the beans, cucumbers, tomatoes, red onion, garlic, olives, cheese, salad dressing, lemon juice, garlic salt and pepper. Toss together and refrigerate 2 hours before serving. Serve chilled. Serves 8

HUMMUS (pareve)

 

1 can (15-oz) garbanzo beans (chickpeas); drained (reserve liquid)
1/2 cup sesame seed
1 teaspoon minced garlic
3 tablespoons lemon juice
1 teaspoon salt
Snipped parsley
pita bread; crackers or vegetable dippers

 

Place reserved bean liquid, the sesame seed and garlic in blender container. Cover and blend on high speed until mixed. Add the garbanzo beans, lemon juice and salt; cover and blend on high speed, stopping blender to scrapes sides if necessary, until of uniform consistency. Garnish with parsley. Serve as spread or dip with wedges of pita bread. Makes 2 cups.

 

// // //

ROASTED RED PEPPER AND CHICK PEA DIP (dairy or pareve)

 

16 oz canned garbanzo beans; rinsed and drained
7 oz Jar roasted red peppers; rinsed and drained
1/2 cup plain yogurt or non dairy sour cream substitute
1 teaspoon minced garlic
1/4 teaspoon salt
1/4 teaspoon pepper

 

Process all ingredients in a food processor or blender until smooth. Makes 2 cups.

// // //

LAMB STEW WITH SPINACH AND GARBANZO BEANS (meat)

 

2 pounds lamb shoulder or stew meat, cut into 1-inch pieces
Garlic powder
3 tablespoons olive oil
1 onion, coarsely chopped
1 cup 1/2-inch pieces peeled carrots
1 15-ounce can garbanzo beans (chickpeas), drained
1/2 cup chicken broth
1/2 cup tomato sauce
1 tablespoon fresh lemon juice
1 10-ounce package ready-to-use spinach leaves
Lemon wedges

 

Sprinkle lamb with salt, pepper, and garlic powder. Heat oil in heavy large pot over medium-high heat. Add lamb and sauté until brown, about 10 minutes. Add onion and carrots and sauté until beginning to brown, about 5 minutes. Add garbanzo beans, broth, tomato sauce, and lemon juice and bring to simmer. Reduce heat to medium-low, cover pot and simmer gently until lamb is tender, about 1 hour. Add spinach to stew. Cover and cook until spinach wilts, stirring often, about 8 minutes. Season stew with salt and pepper. Serve with lemon wedges. Serves 4. This recipe can be doubled

 

ROAST CHICKEN BREASTS WITH GARBANZO BEANS

 

1/4 cup olive oil
1 1/2 tablespoons minced garlic
1 tablespoon smoked paprika*
1 teaspoon ground cumin
1/2 teaspoon dried crushed red pepper
1/2 cup non dairy sour cream substitute
4 chicken breast halves with bones
1 15-ounce can garbanzo beans (chickpeas), drained
1 12-ounce container cherry tomatoes
1 cup chopped fresh cilantro or parsley, divided

 

Preheat oven to 450. Mix the olive oil, garlic, paprika, cumin and red pepper in medium bowl. Pour 1 teaspoon spiced oil mixture into small bowl; whisk in non dairy sour cream and set aside for sauce. Place chicken in a roasting pan. Rub 2 tablespoons spiced oil mixture over chicken. Add beans, tomatoes, and 1/2 cup cilantro to remaining spiced oil mixture; toss to coat. Pour bean mixture around chicken. Sprinkle everything generously with salt and pepper. Roast until chicken is cooked through, about 20 minutes. Sprinkle with 1/2 cup cilantro. Transfer chicken to plates. Spoon bean mixture over. Serve with sauce. Serves 4.

 

TROPICAL GARBANZO BEAN SALAD (pareve)
2 (15 ounce) cans of garbanzo beans, drained
1 green bell pepper, chopped
1 red bell pepper, chopped
1 cup of diced sweet yellow onion
1 cup of cherry or grape tomatoes

2 cups shredded lettuce
1/4 cup of freshly squeezed lime juice
1/4 cup of olive oil
1 teaspoon of ground cumin
1/2 teaspoon of sea salt
1/2 teaspoon of black pepper
3 minced garlic cloves
10 black olives
1/2 cup chopped parsley

In a large wooden salad bowl combine the red and green peppers, lettuce, onion, tomatoes, olives, garbanzo beans and chopped parsley

In a blender combine the lime juice, olive oil, minced garlic, cumin, salt and pepper. Pour the dressing over the garbanzo bean mixture. Cover and refrigerate for an hour or so. Serves 6

 

SWEET ‘N SPICY GARBANZO BEAN CHILI (dairy)

 

2 (15-ounce) cans garbanzo beans, rinsed, drained

2 (10-ounce) cans diced tomatoes with green chilies, undrained

1 (8-ounce) can tomato sauce

1 medium (1/2 cup) red onion, chopped

1 teaspoon finely chopped fresh garlic

1 teaspoon chili powder

1 teaspoon ground cumin

1/2 cup sweet and spicy French salad dressing

4 ounces (1 cup) Cheddar Cheese, shredded

1/2 cup sour cream

Chili powder, if desired

 

Place all ingredients except salad dressing, cheese, sour cream and chili powder in slow cooker. Cover; cook on Low heat setting for 6 to 8 hours or High heat setting for 3 to 4 hours or until flavors are well blended. Just before serving, stir in the salad dressing. To serve, place chili into bowls; sprinkle with cheese and a dollop of sour cream; sprinkle the top with chili powder, if desired. Serves 4 to 5.

Cooking with Carrots / easy recipes

About this time in winter I start looking for fresh vegetables that don’t require my approaching a senate subcommittee for a bailout. I’d have taken my private jet toWashingtonto ask but I had to hock it last week to buy hamburgers and pay my kids college tuition. This is when I turn to my friend the carrot

Carrots are a fantastic source of vitamin A. In fact, a single carrot provides two times the recommended daily allowance of vitamin A. They are also low in calories and sodium are a source of potassium and a cup contains less than 50 calories. Surprisingly to most, carrots come in orange, red, black yellow, white, purple and you can roast them, grill them, simmer them in stocks and stews, toss them in a stir fry or on a salad or just eat them raw.

While most people I know love the pre peeled mini-carrots that are perfect for snacking or throwing in a salad or lunch bag you pay for convenience. These ready to go treats can cost three times as much as peeling your own.

Store carrots in the refrigerator, they’ll keep for at least a month stored in an open bag in your vegetable drawer. To peel or not to peel is a question most cooks ask at one time or another. You do not have to peel your carrots. If you wash them well with a vegetable brush it’s just a matter of looks.

My favorite way to prepare carrots is to oven roast them. The roasting caramelizes the sugar and creates a delicious, lip smacking side dish. To roast them, slice them in 1″ chunks, arrange them in a single layer on a baking sheet, dot with butter or margarine or drizzle olive oil over them and bake covered, at 325 degrees for 45 minutes.

Before you get to the recipes, I have to share a carrot factoid I discovered in my extensive search. Mel Blanc, the voice of the quintessentially carrot loving Bugs Bunny, hated carrots, go figure.


MOROCCAN CARROT SALAD

 

4 large carrots cut into 1 inch wedges.
1/2 cup black olives.
6 to 7 radish, sliced thinly.
1 teaspoon minced garlic
1/4 teaspoon of paprika.
1/2 teaspoon of ground cumin or 1/2 teaspoon of cumin seeds
1 pinch cayenne pepper
1 pinch cinnamon.
1 teaspoon salt
1/4 cup chopped fresh parsley
juice of 1 fresh lemon
1/3 cup olive oil

 

Bring a pan of water to the boil. Add the carrots and cook until tender and then rinse them with cold water. Drain the carrots and mix with the olives and radishes. In another bowl combine the garlic, cumin, pepper, cinnamon, salt, parsley, lemon and olive oil. Mix to combine Pour the marinade over the carrot, olives and radishes and toss to coat. Cover and refrigerate at least 1/2 hour for flavors to meld. Serves 4. This recipe can be doubled or tripled.

 

CARROT SPREAD

 

3/4 cup of finely grated carrots.
2 tablespoons cream cheese, softened.
1 stick of margarine, softened.
2 tablespoons chopped green olives
2 tablespoons of grated onion
Dash of white pepper.

 

In a bowl of an electric mixer or food processor combine all the ingredients and mix thoroughly. Cover and refrigerate for at least 1/2 hour. Makes 1 1/2 cup spread

 

SCALLOPED CARROTS

 

4 cups sliced carrots
1 medium onion diced
3 tablespoon butter
1 can cream of celery soup
1/2 teaspoon salt
1/8 teaspoon pepper
1/2 cup cheddar cheese grated
3 cups herb stuffing
1/3 cup butter melted

Preheat oven to 350. Grease a 2 qt. casserole dish and set it aside. Cook carrots in salted water until almost tender. Drain. In a skillet melt the 3 tablespoons butter and saute the onions until soft. Stir in soup, salt, pepper and cheese. Stir in the cooked carrots. Place the carrot mixture in the prepared casserole dish. In a bowl combine the bread stuffing with the melted butter. Mix to coat and spoon over the carrots mixture. Bake for 20 minutes. Serves 6. This recipe can be doubled or tripled

CARROT PUFF

 

2 1/2 cups carrots, cooked, mashed, and seasoned with salt and pepper

2 egg yolks, beaten

1 1/2 cups milk

1 cup bread crumbs

1 tablespoon finely chopped onion

2 egg whites

Preheat oven to 350. Grease a 2 qt. casserole dish. In a bowl combine the cooked carrots, egg yolks, milk, bread crumbs and onions. Mix to combine. In the bowl of an electric mixer beat the egg whites until they are stiff and then fold them lightly into the carrot mixture. Turn into prepared casserole dish. Bake at 45-60 minutes, or until knife inserted comes out clean. Serve immediately. Serves 4. This recipe can be doubled or tripled.

CARAMEALIZED CARROT COUSCOUS

1 lb carrots, very coarsely grated
3-4 large onions, peeled and chopped
2 teaspoon sugar
salt to taste
spices to taste, such as ground coriander,
1 package couscous (prepared according to the package directions)
2 tablespoon margarine for frying
Fresh lemon juice (optional)
toasted sesame seeds (optional)

Saute onion in margarine over medium heat until soft, then add carrot, salt, sugar and spices.  Cover and leave on medium to low medium heat, checking occasionally to ensure that it doesn’t burn, but not stirring so frequently that it don’t get a nice variation of browning.  Should be done in about 10 minutes. Serve over warmed couscous topped with toasted sesame seeds. Serves 4. This recipe can be doubled or tripled

SWEET SPICED CARROTS WITH APRICOTS

4 cups baby carrots (or small-cut carrots) steamed yet a little firm
1 onion chopped
1 cup dried apricots chopped up
3 to 4  tablespoons oil (for frying)
1/4 cup  brown sugar
about 1/2 cup water
a generous dash each of: ground ginger, ground cloves and allspice
salt and pepper

In a frying pan, fry up onions with oil (and garlic if you choose to use it) until the onions are soft. Add the spices, sugar, and apricots to the pan. When the sugar has been absorbed, add the water so it’s like a sauce and has a little liquid to cook in. Add the carrots (they should be steamed a little before hand so they cook faster), and cook for a few minutes. Stir with the sauce, until they are covered nicely and a little brown. Serves: 4 to 6

 

Modified from a recipe by Charlotte Millman

PEANUT ORANGE AND CARROT SALAD

1/4 cup peanut butter

3 tablespoons soy sauce

1/2 cup orange juice

1 teaspoon fresh ginger, shredded

1 pound shredded carrots

4 green onions, sliced

1/2 cup chopped peanuts

salt and pepper to taste
In a medium microwaveable bowl, microwave the peanut butter for about 10 seconds to soften. Whisk in the tamari, orange juice and ginger; stir in a splash of hot water if the sauce begins to tighten up. Stir the carrots and green onions into the dressing and toss. Season with salt and pepper to taste. Place the mixture in a serving bowl and top with peanuts. Serves 4. This recipe can be doubled or tripled.

 

CARROT APPLE SALAD

 

2 cups firmly-packed shredded apple

2 cups shredded, firmly-packed carrots

1/2 cup raisins (optional)

1/4 teaspoon kosher salt

1/4 cup freshly-squeezed lemon juice

1 tablespoon sour cream

1/2 teaspoon vanilla extract

1 tablespoon honey

 

In a large mixing bowl, toss the shredded apples, carrots and raisins (if using) together. In another bowl whisk together the lemon juice, sour cream, vanilla and honey. Pour the dressing over the apple carrot salad and toss well. Serve immediately. Serves 4 to 6.

 

CRANBERRY GLAZED CARROTS

 

2 lbs. baby carrots

1 teaspoon olive oil

1/2 cup jellied cranberry sauce

2 tablespoons honey

1 tablespoon lemon or orange juice

kosher salt

pepper

 

In a saucepan, boil the baby carrots in boiling salted water until tender-crisp, about 8 to 10 minutes. Drain well and leave the carrots in the pan. Add the remaining ingredients to the saucepan and cook for 5 minutes or until nicely glazed and piping hot, stirring occasionally. Serve immediately. Serves 6 to 8.

 

SAVORY CARROT AND APPLE CASSEROLE

 

1 lb carrots, peeled, cut into sticks

2 large white onions, sliced into wedges

5 tablespoons butter (or margarine)

3 large apples, cored, thinly sliced into rings

1 teaspoon thyme (optional)

1/4 cup lemon juice

1 cup seasoned bread crumbs
Preheat oven to 350. Grease a 2 quart casserole dish. Steam carrots in boiling salted water until tender-crisp. Set aside. In a skillet saute the onions in the butter until golden. In the prepared dish, layer the carrots, onions and apples. Sprinkle with thyme. Drizzle with lemon juice. Melt the remaining butter and then mix in bread crumbs. Sprinkle the bread crumbs over vegetable mixture. Bake degrees for 15 minutes or until vegetables are heated through and crumbs are golden brown. Serves 4. This recipe can be doubled or tripled.

 

SAVORY CARROT AND TARRAGON TART

 

Crust
1 1/2 cup flour
1 1/2 teaspoons fresh tarragon leaves or 1/2 teaspoon dried
1/2 teaspoon salt
4 tablespoons cold unsalted butter, cut into small pieces
1/4 cup olive oil
1/4 cup yogurt

Filling
2 tablespoons olive oil
1 cup thinly sliced red onion
1 1/2 cups grated carrots
2 tablespoons white wine or vinegar, divided
1 tablespoon Dijon mustard
1/2 cup shredded cheddar cheese
1/2 cup plain yogurt
1/2 cup milk
2 large eggs
2 teaspoons finely chopped fresh tarragon or 3/4 teaspoon dried
1/4 teaspoon salt
1/8 teaspoon freshly ground pepper

 

Preheat oven to 350.  To prepare crust: Coat a 9- to 10-inch tart pan with cooking spray. Place flour, tarragon and 1/2 teaspoon salt in a food processor; pulse to combine. Add butter one piece at a time, pulsing once or twice after each addition, until incorporated. Add 1/4 cup oil and 1/4 cup yogurt and pulse just until the dough starts to come together. Transfer the dough to the prepared pan (it will be crumbly), spread evenly and press firmly into the bottom and all the way up the sides to form a crust. Bake the crust until set but not browned, about 15 minutes. Let cool on a wire rack. To prepare filling: Heat 2 tablespoons oil in a large skillet over medium heat. Add onion and cook, stirring occasionally, until tender, about 5 minutes. Stir in carrots and 1 tablespoon wine or vinegar and cook, stirring, for 2 minutes. Remove from the heat.  Spread mustard over the crust. Sprinkle with Cheddar cheese and then evenly spread the carrot mixture in the tart shell.  Whisk 1/2 cup yogurt, milk, eggs, tarragon, the remaining 1 tablespoon wine or vinegar), 1/4 teaspoon salt and pepper in a medium bowl. Place the tart pan on a baking sheet and pour in the filling.  Bake the tart until the filling is firm and the edges are golden brown, 40 to 45 minutes. Let cool for 15 minutes before slicing. Serve warm or chilled.

 

CAULIFLOWER AND CARROT PIE

 

2 cups seasoned croutons, crushed

1/2 cup butter, melted, divided

1 small head cauliflower cut into small florets (about 5 Cups)

1 cup chopped onion

1/2 cup thinly sliced carrot

1 garlic clove, minced

1/2 teaspoon salt

1/4 to 1/2 teaspoon dried oregano

1 cup shredded Cheddar, divided

2 eggs

1/4 cup milk
Preheat oven to 375. In a bowl, combine croutons and 1/4 cup butter. Press onto the bottom and up the sides of an ungreased 9 inch pie plate. Bake for 8 minutes or until lightly browned; set aside. In a large skillet sauté the cauliflower, onion, carrot, garlic, salt and oregano in remaining butter over medium heat for 10 minutes, stirring frequently. Sprinkle 1/2 cup cheese into prepared crust. Top with the cauliflower mixture and remaining cheese. In a bowl, beat the eggs and milk. Pour over pie. Bake uncovered for 30 minutes or until a knife inserted near center comes out clean and the cauliflower is tender. Serves 6 to 8

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