Appetizers

Balsamic Green Beans with Cherry Tomatoes

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Balsamic Green Beans with Cherry Tomatoes

My idea of a perfect snack is a big bowl of steamed green beans. I really love green beans. My favorite way to eat them is actually the most boring: steamed and absolutely naked save a squeeze of lemon juice. Strange coming from a flavor freak/chili belly like me. I blame my true-to-form Gemini personality! This side dish (or snack) is incredibly simple, irresistibly tasty, and EASY. The key to maxing out the flavor and, thus, satisfaction is to buy fresh veggies, preferably from your local farmer’s market, and use the best oil and vinegar you can get your hands on. It sounds cliché, but the best food really does come from the best ingredients.

Balsamic Green Beans with Cherry Tomatoes

Serves 2-4

One pint of Cherry Tomatoes, rinsed and dried
Half pound of green beans, rinsed and trimmed
About a tablespoon of balsamic vinegar
Salt to taste
Pepper to taste
Two tablespoons dried basil
Good olive oil

Pre-heat oven to 350. Cover a cookie sheet with foil and spread the tomatoes out on it. Drizzle the tomatoes with about a tablespoon and a half of olive oil, sprinkle with a large pinch of salt, the basil, and pepper to taste. Bake tomatoes for 15-20 minutes, until just bursting.

Whilst the tomatoes are hanging out in the oven, steam your green beans. This should be done about 10 minutes prior to removing the tomatoes. Steam for about three to five minutes until bright green and tender (I like mine to have some crunch so I go easy on the steaming). Whilst the beans are steaming, prepare an ice bath in a large bowl with fresh water and ice and one tablespoon of salt. Upon removing the beans from the pan, plunge into the ice bath to arrest the cooking process and preserve the color of the beans.

Combine tomatoes and beans in a serving dish. Season with salt and pepper to taste (should not need much salt). Drizzle with the balsamic vinegar and the oil. Stir to coat well.

Mango-Jicama Slaw

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Mango-Jicama Slaw

Jicama salads are just plain good. Jicama is an awesome texture element providing great crunch without having any overpowering flavor. This is just one of thousands of variations of Jicama salad and feel free to add whatever you fancy to it to meet your personal tastes. I also like it with carrots, radicchio, or avocado. I went for the simple version on Cinco de Mayo because I already was making guacamole, black bean corn salsa and pico. Clearly, that is just not enough food, so was forced to add this slaw to the mix (or maybe I desperately needed to use up some leftover mango and Jicama). This is great as a topping for tacos or enchiladas, grilled fish/chicken/meat, or simply eaten on its own. To me the crunchy Jicama is is the yin to the soft, sweet, juicy mango’s yang.

Mango-Jicama Slaw

Serves Four to Six

One to two Mangoes, diced
One half to one whole Jicama, sliced into thin straws or diced
Three tablespoons red onion or shallot, finely shaved or diced
Two cups Cilantro
Lemon Juice (from one lemon)
One-half tablespoon White Wine Vinegar
Pinch of Salt

Combine Mango, Onion, Cilantro and Jicama in a serving bowl. In a small bowl mix together salt, vinegar, and lemon juice. Pour over fruit mixture and stir well to combine.

Simple Black Bean-Corn Salsa

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Simple Black Bean-Corn Salsa

It’s easy. It’s healthy. It’s Tasty. It’s versatile. I always serve some variation of this with enchiladas (as we know from my previous post that includes garlic, avocado and tomato). Lately, my favorite application for this summertime delight is to throw it into Mexican Quinoa (recipe coming soon). It would also be a great topping for a mexicanesque or southwest style soup.

Black Bean-Corn Salsa

Black Beans, one can drained and rinsed
Sweet Corn (feel free to use canned, frozen, or fresh charred corn)
Half-Red onion – small dice
One Half Red Bell Pepper – small dice
Sweet Corn
Lime Juice
One tablespoon Red wine vinegar
Spices (just a pinch each): Ground cumin, cayenne, adobo, salt
Two Cilantro to taste

Combine the red onion, bell pepper, corn, cilantro and black beans in a large bowl. Mix gently and well. In a small bowl combine the red wine vinegar, spices, and lime juice and mix well. Add the liquid mixture to the onion mixture and toss gently until incorporated. Adjust seasoning according to taste and if it is too bitter add a pinch of sugar.

Yep that is pretty much it, you are done. Enjoy!

Bacon Cornbread

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I ate an entire cast iron skillet full in under 56 hours and I did not even feel bad about it; it was that scrumptious. This is a hybrid-type meal (believe me I made this cornbread a meal and snacks and dessert – If I could find a way to liquify it and retain the texture and the favor I would have consumed it that way as well). This cornbread was inspired by the first variation I tried which was Garlic Nation Cornbread. I had leftover buttermilk and needed to use it to avoid wasting food, so what better than making the cornbread with the bacon I forgot the first time around. The bacon cornbread I made last night did not use chilis and added bacon, shallot salt and cayenne and a small handful of Italian four cheese blend that needed using. I also adjusted this version to incorporate more buttermilk because it needed to be used – and I ended up liking the result more…but that could have been the bacon. Who knows? In theory this was kind of a use-everything-in-the-fridge-because-it-expires-VERY-soon cornbread. One that probably never needs to be made again considering my EXTREME lack of self control when portioning my servings of it. Let me know if you have any questions!

Note: Sorry for the lack of pictures on several recent posts. I got a new phone and lost all photos that were on it. Though in the case of the cornbread, I just wanted to eat it more than I wanted to photograph it.

Bacon Cornbread 

Serves – ONE if you are me, Eight if you have restraint 

17 ounces of favorite corn muffin mix (I used organic stone ground)

Three cups frozen corn kernels

One cup sundried tomatoes, chopped

Handful of favorite cheese (OPTIONAL can be left out – I just needed to use some up)

One can of hatch green chilis, chopped (OPTIONAL)

One cup crisped, thick cut bacon pieces

Ten garlic cloves, finely minced (USE MORE OR LESS TO TASTE)

Penzy’s Shallot Salt (OPTIONAL) or pinch sea salt

Pinch Cayenne (OPTIONAL)

Black Pepper to taste

Two eggs

One cup buttermilk, plus two or three tablespoons more if needed

half cup plus a tablespoon or two sour cream (I think I used significantly less)

Grease a cast iron skillet and crisp up the bacon, cutting into small pieces once done. Reserve grease (or use a napkin to soak up a little but leave the pan greased like I did) to use for baking cornbread. In a large bowl combine the corn mix, corn, salt, cayenne, pepper, sundried tomatoes, cheese, garlic, bacon and chilis and mix well. Add in the eggs, sour cream and buttermilk and stir until all elements are well incorporated. Pour thecornbread mixture into the greased skillet. Bake for about 25 minutes on 375 degrees (NOTE: Bake time will depend on baking vessel used and oven type – general rule is to bake until the top is golden brown, then check the inside with a toothpick. It should come out relatively clear). Cut into pie pieces and serve, preferably to more people than just yourself.

Chipotle Sweet Potato Fries with Curry Ketchup and Sriracha Aioli

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One of the health food trend’s best contributions is the ubiquitous sweet potato fry. Of course not all fries are the same and I have standards for these nutritious little treats. They should be crispy on the outside and soft, but never mushy, on the inside. They need to be properly seasoned and they always need to be baked, not fried (sorry Paula Deen cronies). In short, please don’t serve me limp, under-seasoned fries that are mushy with oil. I am not entirely sure why but I have had a standing craving for sweet potato fries since about mid-July and this recipe, admittedly, is something of a Semi-Homemade approach (though I really cannot stomach Sandra Lee). Hey, I am a full time-grad student who works full-time, until December I will need all the help I can get. The secret…Alexia Sweet Potato Fries (in your freezer section). These are awesome. Sure sweet potato fries are not insanely hard to make but now that Alexia has an all natural brand that you can just pop in the oven, why spend a minute longer doing prep? Now if you will excuse me, I have to go read 150 pages of advanced policy economics by tomorrow.

Note: I fortified my ketchup to make a quick (read four second) tasty dipping sauce. Because I like options, I also made a Sriracha aioli really quickly – if you have some chipotle aioli or another favorite dipping sauce feel free to use it instead.

Chipotle Sweet Potato Fries with Curry Ketchup and Sriracha Aioli

One Half Bag Alexia Chiptole Sweet Potato Fries

Cook according to package instructions, preferably on a vented baking tray to achieve optimal crispiness.

Sriracha-Curry Ketchup

Two to Three tablespoons (depending on preference) Sriracha
One Tablespoon (plus more depending on preference) Red Curry Paste
One-Fourth Cup Ketchup

Mix all ingredients well in a small bowl.

Sriracha Aioli

Squeeze of lemon or lime
Four tablespoons Sriracha
Four tablespoons Garlic Mayonnaise 

Mix all ingredients well in a small bowl.

Bacon-Corn Ragu

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I used this ‘garnish’ as a way to add some salt and savory to a dish with sweeter elements. You can make this in advance and add it to loads of meals such as eggs or a southwestern salad. You can also add other elements to this such as red onion and cilantro and make it a dip (or top a creamy soup with it for some texture).

This makes a rather small portion so feel free to double it.

Bacon-Corn Ragu

One thick slice of pancetta, cut into crispy dice (can be crisped in advance)
Two slices bacon, diced
Three-fourths cup roasted corn kernels
One shallot, minced
One garlic clove, minced

In a medium skillet, saute pancetta and bacon on high heat until crisp and the fat is rendered. Remove from pan and add shallots and garlic and saute until glassy. Add corn and bacon and heat for a couple of minutes. Serve immediately. If you would like this to be slightly spicy, add a pinch of red pepper flakes or cayenne.

Rocket Pockets

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Named for the french name of one of the fillings, arugula, these pizza pockets are a superb alternative to heavy, meaty alternatives. I have adapted this recipe from a Giada de Laurentiis recipe I saw a while back. They are a great addition to parties or a good family pleasure on a budget. I like to serve mine with a selection of basil pesto, meaty marinara, and spicy marinara. There are a couple of advantages to this meal: it can be thrown together pretty quickly if you have frozen turkey and pizza dough in the fridge; it is pretty healthy but also indulgent; it tastes great; you can make it on a but and under time restrictions (make the filling in advance); and, kids will love it.

Rocket Pockets (aka Turkey Arugula Pizza Pockets)

adapted from Giada de Laurentiis

One batch store-bought or prepared pizza dough
One pound ground Turkey
One tablespoon each: Ground Pepper, Italian Seasoning, Herbs de Provence
One to two teaspoons crushed red pepper
Two large shallots, minced
Four cloves garlic, minced
One-Half cup Parmesan Cheese, shredded
One-Third Cup mozzarella or Fontina (optional)
Three-Fourths of a package of room temperature cream cheese (reduced fat is fine)
Salt
One egg, cracked and beaten
Basil pesto
Meaty Porcini Marinara 

Preheat the oven to 400 degrees F. Roll out the pizza dough on a lightly floured surface to a thin 20 by 12-inch rectangle. Cut the rectangle in half lengthwise. The cut each half into 8 equal rectangles. Heat the olive oil over medium-high heat in a medium-sized, heavy skillet. Add the garlic and shallots and cook until glassy. Add the ground turkey and season with pepper, salt, herbs, and red pepper. Cook until golden, about 5 minutes. Add the arugula and cook until wilted. Turn off the heat, remove pan from burner and stir in the cheeses. Adjust seasoning as necessary.

Brush pesto across the tops of the rectangles, leaving the outer half-inch plain. Spoon topping onto one side of each of the rectangles. Brush the edges of the rectangle with egg wash. Close the rectangle of pizza dough over the topping. Use a fork to seal and crimp the edges. Place the pizza pockets onto a parchment paper-lined baking sheet. Brush the top of each pizza pocket with egg wash. Sprinkle with the remaining Parmesan. Bake until golden, about 15 to 17 minutes.

Meanwhile, sauce of choice heat over low heat in a  saucepan. Serve the hot pizza pockets with the meaty marinara and basil pesto alongside for dipping.

Arugula Panzanella Salad

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The only redeeming quality about having 100 plus degree temperatures for forty straight days is knowing it is officially summer. Summer produces tomatoes that are to die for, no pun intended in this heat. Farmers come to market boasting the seasons best attribute – these red globes of sweet, sweet pleasure. Every time I leave the market, I find myself worrying about hurting my precious bounty as if were my own child I were protecting from bruising. Just looking at an heirloom tomato on my kitchen counter makes me want to call off whatever obligations I had and make a plate of food deserving of its glory. This is a lovely way to let summer ingredients shine and satisfy your urge to fill your mouth with one of the best natural flavors on earth – the perfectly ripe, sweet, succulent, juicy tomato. Needless to say summer heirlooms can turn even the most avid tomato-hater into a convert in no time (and if they cannot turn you, I highly suspect that you club baby seals or hate puppies). Kidding aside, I almost missed my work out class on Friday because I could not stop eating this ridiculously amazing salad.

Panzanella is a salad that is quite common throughout Italy. There are hundreds, if not thousands, of versions but it traditionally is a method for using up old bread. If you do not have any day old bread, you can either buy some or omit it (though then the name changes “pane” being Italian for bread). It is perfect for a light dinner or lunch or served as a salad along side a more substantial main or as a stand alone appetizer. I used what I had, but feel free to play around with it and add items like red onions or fresh mozzarella cheese.

Arugula Panzanella Salad

Serves Four

One recipe Simple Arugula Salad
Two or Three large Summer Heirloom tomatoes (gauge number on size of tomato), cut into one inch pieces
Day old Italian Country Bread or similar, cut into half-inch pieces
One tablespoon olive oil (or flavored of choice)
Salt
Freshly cracked black pepper
Extra shaved cheese such as Pecorino Romano if desired
Spoonful of Caramelized Onions, minced red onion, or thinly sliced shallot (Optional)

On a baking sheet, combine olive oil and bread and toss to coat. Toast in an oven for about 5 minutes, then toss and continue toasting until the outside is crunchy and the inside remains soft. Whilst the bread is toasting, combine the arugula salad and tomatoes in a large bowl. Gently toss with Salt and Pepper to taste and drizzle just a touch of good olive oil and toss once more. Once bread is toasted, combine into salad mixture and add additional cheese tossing, gently, one more time.  Enjoy the simple pleasure of summer tomatoes and forget about the ridiculous heat for a few minutes!

Beautiful market heirloom