Tomatillo Green Chili

Prep time: 40 mins

Cook time: 2 hours 10 mins

Serves: 6

INGREDIENTS:

3 lbs tomatillos, husks removed, washed

1 tbsp vegetable oil

2 lbs boneless pork shoulder, cut into 1/2 inch pieces

1 large white onion, diced small

2 poblano chiles, diced small

3 jalapenos, diced small

coarse salt and ground pepper

3 garlic cloves, minced

DIRECTIONS:

In a food processor, puree tomatillos until smooth.  In a large Dutch oven or other heavy pot, heat oil over high.  Add pork and cook until browned, 9 minutes.  With a slotted spoon, transfer pork to a plate.  

Add onion, poblanos and jalapenos to pot and cook until onion is translucent, 4 minutes.  Season with salt and pepper.  Add garlic and cook until fragrant, 30 seconds. 

Return pork to pot and add tomatillo puree and 2 1/2 cups water.  Bring to a boil over high.  Partially cover, reduce heat, and simmer until pork is tender, 1 1/2 to 2 hours.  Season to taste with salt and pepper.

Shiitake and Sweet Pea Risotto

Prep time: 20 min

Cook time: 30-40 min

Serves: 4

INGREDIENTS:

4 cups fat-free, less-sodium chicken broth

1 tbsp butter

1/2 cup finely chopped onion

1 1/2 tsp minced garlic, divided

1 cup uncooked Arborio rice

1/2 cup dry white wine

1 tbsp extra-virgin olive oil

4 cups thinly sliced shiitake mushroom caps

2 tsp chopped fresh thyme, divided

3/4 cup frozen green peas

6 tbsp grated fresh Parmigiano-Reggiano cheese, divided

1/4 tsp freshly ground black pepper

DIRECTIONS:

Bring broth to a simmer in a medium saucepan; keep warm over low heat. Melt butter in a large skillet over medium heat. Add onion; cook 2 minutes. Add 1 teaspoon garlic; cook 30 seconds, stirring constantly. Add rice; cook 1 minute, stirring constantly. Add wine; cook 2 minutes or until liquid is absorbed, stirring frequently. Stir in 1/2 cup broth; cook 2 minutes or until liquid is absorbed, stirring constantly. Add remaining broth, 1/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 20 minutes).

 

Heat oil in a large nonstick skillet over medium-high heat. Add mushrooms to pan; sauté 5 minutes or until tender. Add remaining 1/2 teaspoon garlic and 1 teaspoon thyme; sauté 1 minute. Set aside.

Stir mushrooms, remaining 1 teaspoon thyme, peas, 1/4 cup cheese, and pepper into risotto; cook 3 minutes. Spoon about 1 1/4 cups risotto into each of 4 bowls; sprinkle each with 1 1/2 teaspoons cheese.

Brussels Sprouts with Maple and Cayenne

Prep time: 10 min

Cook time: 20 min

Serves: 4

INGREDIENTS:

2 lbs brussels sprouts, trimmed and halved lengthwise

1 tsp extra-virgin olive oil

coarse salt

1 tbsp pure maple syrup

1/8 tsp cayenne pepper

DIRECTIONS:

Preheat over to 400 degrees.  On a rimmed baking sheet, toss brussels sprouts with olive oil; season with salt. Roast until brussels sprouts are browned in spots and tender when pierced with a knife, 15 to 20 minutes, stirring halfway through. 

Meanwhile, in a small bowl, combine maple syrup and cayenne pepper.  Drizzle brussels sprouts with maple syrup mixture, stir to coat and roast 1 minute.

Cheater's Chicken Pot Pie

I named this "Cheater's Chicken Pot Pie" because it is a lighter version of a favorite American comfort food. By cutting out the fat, there is nothing to feel guilty about when eating this delicious pie!

Prep time: 20 mins

Cook time: 50 mins

Makes: 4 servings

INGREDIENTS:

2 tbsp butter

1 onion, chopped

2 carrots, chopped

3 cloves garlic, minced

2 cups stemmed and quartered white or cremini mushrooms

2 cups frozen pearl onions

2 cups chopped cooked chicken

¼ cup flour

1-2 cups chicken broth, warmed

1 cup 2% milk

½ cup half-and-half

1 ½ cups frozen peas

Salt and black pepper to taste

1 sheet puff pastry or philo dough, defrosted

2 egg whites, lightly beaten

DIRECTIONS:

Heat the butter in a large sauté pan or pot over medium heat.  When it’s melted, add the onion, carrots, and garlic and cook until the onion is translucent and the carrots begin to soften, about 5 minutes.  Add the mushrooms and pearl onions and cook, stirring occasionally, for another 5 minutes.  Stir in the chicken and the flour, using a wooden spoon to ensure the vegetables and meat are evenly coated with flour.

Slowly pour in the chicken broth, using a whisk to beat it in to help avoid clumping with the flour (having the broth warm or hot helps smooth out the sauce).  Once the broth is incorporated, add the milk and half-and-half and simmer for 10 to 15 minutes, until the sauce has thickened substantially and lightly clings to the vegetables and chicken.  Stir in the peas.  Season with salt and pepper.

Preheat the oven to 375 degrees.  Cut the pastry into quarters.  Roll out each piece on a floured surface to make a 6’’ square.

Divide the chicken mixture among 4 ovenproof bowls.  Place a pastry square over the top of each bowl and trim away the excess with a paring knife; pinch the dough around the edges of the bowl to secure it.  Brush the tops with egg whites and bake until golden brown, about 25 minutes.

Crisp Salted Oatmeal Chocolate Chunk Cookies

The original recipe called for white chocolate, but I used dark chocolate since that was all I had on hand.  Don't be fooled, the salty crunch on top is what makes these cookies so good!

 

Prep time: 15 mins

Cook time: 16-18 mins
Makes: 24 cookies

INGREDIENTS:

1 cup all-purpose flour
3/4 tsp baking powder
1/2 tsp baking soda
1/4 tsp table salt
14 tsp (1 3/4 sticks) unsalted butter, slightly softened
1 cup sugar
1/4 cup packed light brown sugar
1 large egg
1 tsp vanilla extract
2 1/2 cups old-fashioned rolled oats

6 ounces good-quality chocolate bar, chopped (not chocolate chips, they are almost always artificial).

1/2 tsp flaky sea salt (like Maldon or fleur de sel) (for sprinkling on top)

DIRECTIONS:

Preheat oven to 350 degrees. Line baking sheet with parchment paper or Silpat. Whisk flour, baking powder, baking soda, and table salt in a medium bowl.

Beat butter and sugars until light and fluffy. Scrape down bowl with rubber spatula, then add egg and vanilla and beat until incorporated. Scrape down bowl again. Add flour mixture gradually and mix until just incorporated and smooth. Gradually add oats and white chocolate and mix until well incorporated.

Divide dough into 24 equal portions, each about 2 tablespoons. Roll between palms into balls, then place on lined baking sheets about 2 1/2 inches apart. Using fingertips, gently press down each ball to about 3/4-inch thickness. Sprinkle a flake or two of sea salt on each cookie.

Bake until cookies are deep golden brown, about 13 to 16 minutes, rotating baking sheet halfway through. Transfer baking sheet to wire rack to cool.

Black Bean, Avacado, Cucumber and Tomato Salad

Prep time: 30 minutes

Makes: 5 cups

INGREDIENTS:

1 seedless cucumber, peeled and diced
2 medium ripe tomatoes, diced
2 Hass avocados, diced
15.5 oz can black beans, rinsed and drained
2 tbsp red onion, minced
2 tbsp cilantro, minced
2 limes, juice of
salt and fresh pepper  

DIRECTIONS:
Combine all the ingredients and season with salt and pepper to taste.  Keep refrigerated until ready to serve. Place salad inside a pita pocket or eat with pita chips.

Old-Fashioned Pot Roast

Prep time: 20 minutes

Cook time: 3-4 hours

Serves: 6-8

INGREDIENTS:

1 (3 1/2 to 4 pound) pot roast, fat trimmed

1 tbsp unsalted butter

2 medium onions, halved and sliced thin (about 2 cups)

1 large carrot, peeled and chopped medium (about 1 cup)

1 celery rib, chopped medium (about 3/4 cup)

2 medium garlic cloves, minced or pressed through a garlic press (about 2 tsps)

1 cup chicken or  beef broth, plus 1 to 2 cups for the sauce

1/2 cup dry red wine, plus 1/4 cup for the sauce

1 tbsp tomato paste

1 bay leaf

1 spring fresh thyme plus 1/4 tsp chopped fresh thyme leaves

1 tbsp balsamic vinegar

Ground black pepper

Table salt

DIRECTIONS:

Sprinkle the pieces of meat with 1 1/2 tsp salt, place on a wire rack set over a rimmed baking sheet and let stand at room temperature for 1 hour.

Heat the butter in a heavy-bottomed Dutch oven over medium heat and brown the meat on both sides. Remove the meat and set aside.  Add the onions and cook, stirring occasionally, until softened and beginning to brown, 8 to 10 minutes.  Add the carrot and celery and continue to cook, stirring occasionally, for 5 minutes longer.  Add the garlic and cook until fragrant, about 30 seconds.  Stir in 1 cup of the broth, 1/2 cup of the wine, tomato paste, bay leaf, and thyme spring; bring to a simmer. 

Add the roast back on top of the vegetables.  Cover tightly with the lid.  Cook the roasts until fully tender and a sharp knife easily slips in and out of the meat, 3 1/2 to 4 hours, turning the roasts halfway through cooking.

Transfer the roasts to a carving board and tent loosely with foil.  Strain the liquid through a fine-mesh strainer into a 4-cup liquid measuring cup.  Discard the thyme spring and bay leaf. Transfer the vegetables to a blender. Allow the liquid to settle for 5 minutes then skim any fat off the surface.  Add the remaining beef broth as necessary to bring the total amount of liquid to 3 cups.  Place the liquid in the blender with the vegetables and blend until smooth, about 2 minutes.  Transfer the sauce to a medium saucepan and bring to a simmer of medium heat. 

While the sauce heats, remove the twine from the roasts and slice them against the grain into 1/2-inch-thick slices.  Transfer the meat to a large serving platter.  Stir the chopped thyme, remaining 1/4 cup wine, and the balsamic vinegar into the sauce and season with salt and pepper to taste. Serve immediately, passing the sauce separately.

Red Curry with Butternut Squash

Prep time: 15 mins

Cook time: 15 mins

Serves: 4-6

INGREDIENTS:

1 ½ cups unsweetened coconut milk

3 tbsp red curry paste

1 ½ cups chicken broth or water

1 small butternut squash, peeled and cut in generous bite-sized chunks (about 2 cups)

1 red bell pepper, cut into bite-sized triangles

1 green bell pepper, cut into bite-sized triangles

1 small onion, cut into bite-sized triangles

2 tbsp fish sauce

1 tbsp palm sugar or brown sugar

DIRECTIONS:

In a medium saucepan or heavy skillet, bring about ¾ cup of the coconut milk to a gentle boil over medium-high heat.  Cook for 2 to 3 minutes, until it begins to thicken and becomes fragrant.  Add the curry paste and cook 2 to 3 minutes, pressing and stirring to dissolve it into the coconut milk. 

Add the remaining ¾ cups of coconut milk, the chicken broth, butternut squash, peppers, onions, fish sauce and palm sugar and bring to a full boil.  Reduce heat to maintain a lively simmer and cook, stirring now and then, until the beef is cooked and the butternut squash is tender but still firm, 5 to 7 minutes.  Remove from the heat, transfer to a serving dish and serve hot or warm.