Roasted Vegetables and Polenta Lava

Prep time: 30 min

Cooking time: 55 min

Servings:  6

INGREDIENTS:

Vegetable Mixture  

3 medium sweet red peppers, cut into large chunks  

1/2 pound portobello mushrooms, baby-variety, wiped clean, cut into large chunks  

1 medium zucchini, ends trimmed, cut into large chunks  

1 medium eggplants, peeled, ends trimmed, cut into large chunks  

1 1/2 cups frozen pearl onions, or 12 fresh pearl onions  

2 tbsp olive oil, divided  

1 tsp kosher salt, divided  

2 cups grape tomatoes, halved  

3 cloves garlic cloves, minced (large)  

2 tbsp basil, fresh, cut into fine ribbons

2 tbsp parsley, fresh, minced

Polenta  

1 cup(s) vegetable broth  

1 cup(s) whole milk  

1 leaf/leaves bay leaf  

1/2 cup(s) uncooked cornmeal  

3/4 cup(s) grated Parmesan cheese, Pecorino Romano suggested  

3/4 tsp kosher salt  

1 tsp thyme, fresh, for garnish

   

DIRECTIONS:

Preheat oven to 450ºF. Generously coat a large roasting pan with cooking spray.

Place peppers, mushrooms, zucchini, eggplant and onions in prepared pan. Sprinkle with 1 tablespoon oil and 3/4 teaspoon salt; gently toss to coat. Roast for about 15 minutes; toss and roast until browned in spots and at desired degree of doneness, about 15 to 25 minutes more.

Meanwhile, in a medium bowl, toss tomatoes with remaining tablespoon oil, garlic, remaining 1/4 teaspoon salt, basil and parsley; set aside and let stand at room temperature for 20 minutes.

When vegetables are finished cooking, remove from oven and add tomato mixture to roasting pan; combine thoroughly and cover to keep warm.

Meanwhile, to make polenta, in a medium saucepan, combine broth, milk and bay leaf; bring to a slow boil over medium-high heat. When liquid has just started to boil, slowly pour in cornmeal, stirring continuously. Reduce heat to low and cook, stirring frequently, until polenta is smooth and well-combined, 5 to 10 minutes. Remove from heat; stir in cheese and remaining 3/4 teaspoon salt until thoroughly combined.

Spoon vegetables over polenta and garnish with thyme. Yields about 1 cup vegetables and 1/2 cup polenta per serving.

Aloo Gobhi

I got this recipe from the Farmer's Market at work and made it with fresh veggies. Traditional Aloo Gobhi has a touch of spice.  You can either cook it hot and spicy or plain and simple if you don't like spicy food. 

Prep time: 20 mins

Cook time: 20-30 mins

Serves: 8

INGREDIENTS:

1/4 cup canola or vegetable oil

2 large cauliflower, cut into small cubes

4 large potatoes, cut into small cubes

1 tsp fresh mashed ginger

1/2 tsp cumin seed

1/2 tsp turmeric

2 tsp coriander powder

1 tsp cumin powder

1/2 tsp salt

1 cup green peas

DIRECTIONS:

Heat oil in large frying pan over medium-high heat and fry the cumin seeds for about 2 minutes.  When it turns brown, mix in potatoes.  Brown slightly, then add cauliflower.  Add turmeric, 1/2 teaspoon salt and the mashed ginger. Stir until liquid comes out of the cauliflower and potatoes.  Add cumin and coriander powder.  Lower to medium heat, cover and cook 25-30 minutes, stirring, but don't overcook.  Add peas after 10 minutes.  Accompany it with plain white rice and yellow lentil soup.

Holy Guacamole!

Prep time: 30 mins

Chill time: 1 hour or more

Serves: 12

INGREDIENTS:

6 Haas Avocados ~ 3.5 lbs avocado flesh
1 cup or about 1/2 white onion, minced
1 bunch cilantro, leaves separated & chopped
1 Lime, juiced ~ 3 TBSP
1/2 tbsp garlic puree or about 4 fresh cloves of garlic, pressed
1/4 cup finely chopped bell pepper
1 tbsp or 1/2 Jalapeno, minced
3/4 tbsp salt

DIRECTIONS:

Peel and seed avocados.  Combine in large bowl and mash until they become a smooth consistency. Add onion, cilantro, lime, garlic bell pepper and Jalapeno. Add salt to taste.  Cover with saran wrap and chill in an air-tight container until ready to use.

Mango Salsa

Prep time: 30 mins

Serves: 12

INGREDIENTS:

2 medium Mangoes, cut in 1/2 inch dice

2 Jalapeno peppers, stemmed, seeded and chopped

1/3 - 1/2 cup finely chopped cilantro leaves

3 tbsp fresh squeezed lime juice

2 tbsp fresh squeezed orange juice

1 small red bell pepper, diced

1 small red onion, diced

Kosher salt and freshly ground pepper to taste

DIRECTIONS:

Place all ingredients in mixing bowl; gently fold together until evenly mixed.  Refrigerate, covered up to 3 days.

Cuban-Style Pork and Sweet Potato Stew

This stew is both a little spicy and a little sweet. Serve with black beans and rice for a complete meal. 

 

Prep time: 15 min
Cooking time: 7 hours

Serves: 4

INGREDIENTS:

1 lbs sweet potatoes, peeled and cut into 1/2-inch pieces

1 lbs lean pork loin, cut into 1-inch pieces

14 1/2 oz canned diced tomatoes, with green chiles

1 clove garlic cloves, minced (medium)

1/4 cup orange juice

2 medium scallions, chopped (green parts only)

1/2 tsp table salt

1/4 tsp cumin seed

1/4 tsp black pepper

1 1/2 tbsp fresh lime juice

2 tbsp cilantro, fresh, chopped DIRECTIONS: Place potatoes, pork, tomatoes, garlic, orange juice, scallions, salt, cumin and pepper in a 4- to 5-quart slow cooker; cover and cook on low setting for 7 hours. Stir in lime juice and cilantro; cover slow cooker and cook for 5 minutes more. Yields about 1 1/2 cups per serving (including some cooking liquid).

Coffee Cake Muffins

Prep time: 30 mins

Cooke time: 25-30 mins

Makes: 12 jumbo muffins

INGREDIENTS:

For the Muffins:

1/2 cup (1 stick) unsalted butter, room temperature, plus more for pans

1 3/4 cups all-purpose flour (spooned and leveled), plus more for pans

2 teaspoons baking powder

1 teaspoon baking soda

1 cup sour cream

1 cup granulated sugar

1 teaspoon pure vanilla extract

2 large eggs

Confectioners' sugar (optional)

For the Streusel Topping:

1 cup packed dark-brown sugar

1 cup all-purpose flour, (spooned and leveled)

1/2 teaspoon salt

1/2 teaspoon ground cinnamon

1/2 cup (1 stick) chilled unsalted butter, cut into small pieces

DIRECTIONS:

Prepare streusel topping: In a medium bowl, stir together brown sugar, flour, cinnamon and salt. With a pastry blender or two knives, cut in butter until mixture resembles large coarse crumbs; refrigerate until ready to use.

Preheat oven to 350 degrees. Prepare muffins: Butter and flour a jumbo 12-cup muffin tin (or two 6-cup muffin tins). In a small bowl, whisk together flour, baking powder, and baking soda; set aside.

Using an electric mixer on medium speed, beat together butter, sour cream, granulated sugar, and vanilla until light and fluffy. Beat in eggs, one at a time, until well combined. With mixer on low, beat flour mixture into butter mixture.

Divide half the batter among prepared muffin cups. Top with half the streusel mixture, then remaining batter, and top with streusel. Bake 25 to 30 minutes or until a toothpick inserted in center of a muffin comes out clean. Cool in pan 5 minutes, then transfer to a wire rack to cool completely. Dust with confectioners' sugar, if desired.

Asparagus, Ham and Gruyère Frittata

 

Prep time: 20 min

Cook time: 20 min

Serves: 6-8

INGREDIENTS:

12 large eggs
3 tbsp half-and-half
Table salt and ground black pepper
2 tap olive oil
1/2 lb asparagus , trimmed of tough ends, spears cut into 1/4-inch pieces
1 medium shallot , minced (about 3 tablespoons) or sweet onion
4 oz deli-style baked ham , 1/4-inch-thick, cut into 1/2-inch cubes (about 3/4 cup)
3 oz Gruyère cheese , cut into 1/4-inch cubes (about 3/4 cup) or your favorite deli cheese.

DIRECTIONS:

Adjust oven rack to upper-middle position, about 5 inches from heating element; heat broiler. Whisk eggs, half-and-half, 1/2 teaspoon salt, and 1/4 teaspoon pepper in medium bowl until well combined, about 30 seconds. Set eggs aside.

Heat oil in 12-inch nonstick oven safe skillet over medium heat until shimmering; add asparagus and cook, stirring occasionally, until lightly browned and almost tender, about 3 minutes. Add shallot and ham and cook until shallot softens slightly, about 2 minutes. Stir Gruyère into eggs; add egg mixture to skillet and cook, using spatula to stir and scrape bottom of skillet, until large curds form and spatula begins to leave wake but eggs are still very wet, about 2 minutes. Shake skillet to distribute eggs evenly; cook without stirring for 30 seconds to let bottom set.

Slide skillet under broiler and broil until frittata has risen and surface is puffed and spotty brown, 3 to 4 minutes; when cut into with paring knife, eggs should be slightly wet and runny. Remove skillet from oven and let stand 5 minutes to finish cooking; using spatula, loosen frittata from skillet and slide onto platter or cutting board. Cut into wedges and serve.

Banana Galettes

Prep time: 15 mins

Cook time: 18 mins

Serves: 4

INGREDIENTS:

2 (8-inch) tortillas
4 tablespoons butter plus melted butter for brushing on tortillas
1/4 cup packed dark-brown sugar
1/2 teaspoon ground cinnamon
4 bananas
Ice cream (optional)

DIRECTIONS:

Preheat oven to 450 degrees. Place tortillas on a baking sheet; brush both sides of tortilla with melted butter. Bake until golden, 7 to 8 minutes (if they puff up, press down with a spatula).

In a small saucepan, stir brown sugar, cinnamon, and 1 tablespoon water over medium heat. Stir in 4 tablespoons butter until melted.

Slice bananas diagonally 1/4 inch thick; arrange in overlapping circles on tortillas. Brush brown-sugar mixture evenly over galettes. Bake until shiny, about 10 minutes. Cut into wedges; serve warm, with ice cream, if desired.