Green Chile Scalloped Potatoes

Comment

Green Chile Scalloped Potatoes

Green Chile Scalloped Potatoes

serves 10

INGREDIENTS

  • 2 tbsp. olive oil
  • 2 1/2 pounds potatoes sliced thinly (I don’t remove peel)
  • 1/2 cup roasted green chiles, chopped
  • 2 cups grated Swiss or Monterrey Jack cheese
  • 1/3 cup red onion, chopped
  • salt and pepper
  • 2 cups heavy cream

STEPS

Preheat oven to 350 degrees. Spread olive oil in a 9X11” pan, place one layer of thinly sliced potatoes. Top with some of the cheese, onions, and chiles. Sprinkle with salt and pepper. Repeat with several layers. Pour heavy cream over entire dish until it comes just under the top layer of potatoes. Bake for about 50-60 minutes, or until bubbly and golden on top. Let cool for about 15 minutes before serving so it can “set up”.

Comment

Print Friendly and PDF
CARROTS AND GARLIC YOGURT SAUCE (TURKISH)

Comment

CARROTS AND GARLIC YOGURT SAUCE (TURKISH)

CARROTS AND GARLIC YOGURT SAUCE (TURKISH)

INGREDIENTS

  • 1 tbsp. olive oil
  • 2 large carrots, peeled and coursely grated
  • 1 1/2 cups thick yogurt, full fat
  • 2 garlic cloves, finely chopped
  • 2 tbsp. toasted walnuts, finely chopped
  • 1/4 tsp. ground cloves
  • 1/4 tsp. ground nutmeg
  • 1/4 tsp. allspice
  • 1/4 tsp. cinnamon
  • 1 1/2 tsp. salt
  • 2 tbsp. olive oil
  • 1 tbsp. tahini
  • 1 tsp. chopped parsley

STEPS

Heat 1 tbsp. olive oil in a skillet, over medium high heat. Add the carrots and saute until just soft, but still a bit crunchy. Set aside and cool. Whisk together the yogurt, spices, walnuts and garlic until smooth. Add the cooled carrots. Garnish with parsley.

Comment

Print Friendly and PDF
COCONUT CHUTNEY

Comment

COCONUT CHUTNEY

COCONUT CHUTNEY

INGREDIENTS

  • 1 cup shredded unsweetened coconut
  • 1/2 cup plain yogurt
  • 1 tbsp. chopped onion
  • 1 tsp. fresh green chile, minced
  • 1 tsp. salt
  • tempering oil:
  • 1 tbsp. canola oil (or coconut oil)
  • 1 tsp. black mustard seed
  • 14 tsp. cumin seed
  • 1/4 tsp. black pepper, ground

STEPS

Combine coconut, yogurt, onion, green chile and salt in a food processor. For the tempering oil, heat the canola oil in a small pan over medium heat. Add the mustard seeds and cumin seeds and cook until the seeds crackle and pop, 1-2 minutes. Remove from heat and add black pepper. Pour the tempering oil into the processor with the yogurt mixture and process to mix. Pour into a serving bowl and add salt, if needed. Refrigerate and serve chilled.

Comment

Print Friendly and PDF
TOMATO FRITTERS

Comment

TOMATO FRITTERS

TOMATO FRITTERS

INGREDIENTS

  • 2 cups of chopped cherry tomatoes
  • 1 onion, finely chopped
  • 1 tbsp. Chopped parsley
  • 1 tbsp. Chopped fresh dill
  • 2 tbsp. Chopped fresh mint
  • 1 1/2 tsp. Salt
  • 1/2 tsp. Pepper
  • 1 tsp. Dried oregano
  • 1/4 tsp. Paprika
  • 1/4 tsp. Cinnamon
  • 1/2 cup self-rising flour
  • 3/4 cup all purpose flour
  • 4 cups canola oil for frying

DIRECTIONS

Combine all ingredients except frying oil.  Mix thoroughly until batter is similar to cookie dough batter.  You will probably need to add a bit more all purpose flour.  Let sit for 30 minutes before frying.  In a deep skillet, heat oil to 360 degrees.  Using a spoon, scoop batter into mounds and drop into oil.  When fritters are browned, turn with tongs and cook other side.  Remove to a plate lined with paper towels.  Serve.  

Makes 12-15 fritters.

Comment

Print Friendly and PDF

Comment

Four Different Dishes With Roasted Tomatoes

Four Different Dishes With Roasted Tomatoes

In this video Chef Shannon Smith of Beads & Basil teaches us how to make four different dishes with one ingredient in common, Roasted Tomatoes. Watch and learn new simple recipes you can easily make at home! www.beadsandbasil.com www.tulsafood.com

Comment

Print Friendly and PDF

Comment

Ham & Cheese Empanadas

Prep Time: 15 minutes  Cook Time: 25 minutes  Servings: 12

INGREDIENTS

  • 2 boxes of puff pastry, thawed
  • 1 cup of smoked ham, cut into very small pieces
  • 3/4 cup finely shredded Gruyere cheese or
  • 1/2 cup herbed soft cheese
  • 1 eggs, beaten

INSTRUCTIONS

1. Preheat oven to 425 degrees. Carefully unfold the puff pastry and roll out on a floured board so it is just a bit thinner than the original pastry. If the pastry will not unfold once it is thawed, just roll out into a large rectangle. 

2. Using a 3” round biscuit or cookie cutter, cut as many rounds of pastry as you can. Discard the excess.

3. Brush half of each round with the egg. Mound a small amount of ham and cheese onto half of the round. Fold over the pastry so it makes a half-moon shape, allowing the egg to act as a glue to enclose the filling.

4. Place each empanada on a baking sheet and brush with egg. Bake for 16 minutes, or until browned. Serve warm or at room temperature.

5. Note: you can add caramelized onions to the filling or chopped fresh herbs, or anything that doesn’t have too much moisture. You can also freeze the empanadas on the baking sheet before they are baked. After they’re frozen, place in a zip bag, and remove the amount you need to bake when you’re ready, but do not thaw. They will take slightly longer to bake.

Comment

Print Friendly and PDF

Comment

Green Chile Cheese Popovers

Prep Time: 15 minutes  Cook Time: 25 minutes  Servings: 12

INGREDIENTS

  • 2 large eggs, lightly beaten 
  • 1 cup milk 
  • 1 cup all-purpose flour 
  • 1 tsp. salt 
  • 1/2 tsp. chile powder 
  • 1/2 cup roasted green chiles (less if they are too spicy) 
  • 1/2 cup smoked cheddar cheese (or smoked gouda) 
  • 1 tbsp. melted butter

INSTRUCTIONS

1. Preheat oven to 425 degrees. Place a popover pan into oven on lowest rack to heat. Remove all upper racks to allow popovers to rise. In a small bowl, whisk together the eggs and milk. In a large bowl, combine flour, salt and chile powder. Add milk mixture to the flour mixture and mix with a hand mixer until batter is smooth with no lumps. Stir in chiles and cheese. Remove popover pan from oven and carefully brush the melted butter into each tin. Pour batter into the tins, filling 3/4 full. Place in oven and bake for 25 minutes.

2. Reduce heat to 350 degrees and bake an additional 10 minutes. Remove from oven and serve. To roast green chiles: Place whole chiles directly on a hot grill or gas stovetop over medium heat. Watch carefully and turn with tongs as the skins blacken. When all sides of chiles are blackened and blistered, remove to a bowl and cover with plastic wrap to cool. When cool, remove stems and squeeze out seeds and remove skins. Do not run chiles under water, which will remove much of the delicious flavors. A little black char left on the chiles is fine.

Comment

Print Friendly and PDF

Comment

Buttermilk Jalapeno Cheddar Cornbread

Prep Time: 15 minutes  Cook Time: 40 minutes  Servings: 10

INGREDIENTS

  • 3/4 cup cornmeal 
  • 3/4 cup all purpose flour
  • 2 tsp. baking powder 
  • 1/2 tsp. baking soda
  • 1 tbsp. sugar 
  • 1 tsp. salt 
  • 2 eggs, beaten 
  • 1 1/2 cups buttermilk 
  • 1 tbsp. jalapeno, chopped 
  • 1 cup shredded sharp Cheddar cheese
  • 2 tbsp. butter, melted

INSTRUCTIONS

1. Preheat oven to 375 degrees. Brush a two-quart casserole dish with melted butter. In a mixing bowl, combine the cornmeal, flour, baking powder, baking soda, sugar and salt.

2. In a separate bowl beat the eggs and add the buttermilk, jalapeno, cheese and butter. Combine the milk mixture with the dry ingredients and blend with a large spoon just until the flours are moistened. Do not stir too much.

3. Transfer the mixture to the prepared casserole dish and bake 40 minutes or until golden and firm to the touch. Let cool a bit and serve.

Comment

Print Friendly and PDF

Comment

Cucumber Salsa

Prep Time: 15 minutes  Cook Time:   Serves: 4

INGREDIENTS

  • 1 lime
  • 3 cucumbers, peeled and diced
  • ½ cup chopped fresh cilantro
  • 1 chopped jalapeño pepper
  • 2 cloves garlic, chopped
  • ¼ tsp salt
  • ½ tsp sugar

INSTRUCTIONS

1. Combine all ingredients and refrigerate 30 minutes before serving with corn chips or spooning over grilled chicken or pork.

Comment

Print Friendly and PDF

Comment

Green Rice

Prep Time: 30 minutes  Cook Time: 30 minutes  Serves: 6

INGREDIENTS

  • 3 poblano chiles, roasted, peeled and seeded with stems removed
  • 2 ¼ cups chicken broth, divided
  • ½ cup coarsely chopped cilantro, packed
  • ½ cup coarsely chopped fresh Italian parsley
  • 3 tbsp. olive oil
  • 1 cup long grain rice
  • 1 cup finely chopped onion
  • 1 ½ tbsp. minced garlic
  • 1 cup water
  • 1 tsp. kosher salt

INSTRUCTIONS

1. Combine the chiles and ¾ cup of the chicken broth in a small saucepan and bring to a boil. Cover the pan, reduce heat to low, and simmer chiles for 12 to 15 minutes, until very soft. Pour the chilies and any broth from the pan into a blender. Add the cilantro, parsley, and ½ cup more chicken broth and process until smooth.

2. Heat the oil in a 2-quart saucepan over medium heat. Add rice and onion and cook, stirring frequently, until the rice is no longer translucent and has turned opaque white, about 5 minutes. Stir in the garlic and sauté 1 minute longer.

3. Add the chile puree, remaining broth, water and salt. Stir the mixture, bring to a boil and cover the rice. Reduce heat to a bare simmer and cook for 30 minutes. Turn off the heat, stir the rice, cover and let stand for 5 minutes. Serve.

Comment

Print Friendly and PDF

Comment

Spring Risotto

After visiting two farmers markets in the past 5 days, I decided to put some of the green veggies to work! This spring risotto is versatile in that you can incorporate whatever is in season. Remember, the secret to perfect risotto is patience! (and salt!)

INGREDIENTS

  • 6 tbsp. butter, divided
  • ½ cup chopped leeks
  • ½ cup chopped fennel bulb
  • 1 tbsp. chopped garlic
  • ½ cup spring peas, blanched
  • 1½ cups Arborio rice
  • ½ cup white wine
  • 4-5 cups hot chicken stock
  • Kosher salt
  • Freshly ground pepper
  • ½ cup Parmesan Cheese
  • Chopped fresh chives (for garnish)

INSTRUCTIONS

1. Heat half of the butter (3 tbsp.) in a medium saucepan over medium heat. Stir in leeks, fennel, and garlic and cook, stirring occasionally for 3-4 minutes.

2. Stir in rice and cook until all grains are covered with butter.

3. Add wine and bring to simmer. Let reduce about 5 minutes or less.

4. Slowly add 1½ cups of hot stock, stirring frequently over medium heat until most of the stock is absorbed, about 7 minutes.

5. Add another 1½ cups of stock and stir, cooking until most of the liquid is absorbed, about 7 minutes.

6. Pour in the last cup of stock and repeat the process. The rice should be al dente (offers slight resistance when chewed).

7. Salt and pepper to taste. Stir in Parmesan cheese, peas, and chives. Serve immediately.

Comment

Print Friendly and PDF