INGREDIENTS 1 cup extra long grain rice or basmati rice 1/2 lime (juice of) 2 cups water 1 tsp salt (maybe a little less) 3 tbsp fresh chopped cilantro 3 tsp vegetable oil or a tab of butter INSTRUCTIONS Cook rice, water, 1 tsp oil and salt in rice cooker. In a medium bowl, combine chopped cilantro, lime juice, rice and remaining oil and toss until completely mixed.
INGREDIENTS 1/2 medium baquette 3 Tbsp. plus ⅓ cup extra-virgin olive oil Kosher salt Freshly ground black pepper 1 garlic clove 1 (or more) oil-packed anchovy fillet, drained 2 Tbsp. Dijon mustard 2 Tbsp. fresh lemon juice 2 Tbsp. mayonnaise 1 3-oz. piece Parmesan 2–3 romaine hearts INSTRUCTIONS Preheat oven to 425°. Tear bread into 1" bite-sized pieces, using only the fluffy white interior and discarding the crusts (you should have about 3 cups). Place bread in a large bowl and drizzle with 3 Tbsp. oil. Season with salt and pepper and toss to coat. Transfer bread to a small rimmed baking sheet and arrange in a single layer (reserve bowl for making the salad). Bake, shaking sheet to toss once halfway through, until croutons are golden and crispy all over but still squishable in the center, 10–12 minutes. Let cool. (You’re done with the oven, so shut it off.) While croutons bake and cool, assemble your dressing. Finely grate 1 garlic clove into reserved bowl with a microplane. Place 1 anchovy (if you’re a fan of anchovies and want to taste them in the dressing, use 2) on a cutting board and mash into a paste with the flat side of a chef’s knife. Add to bowl with garlic. Whisking constantly, slowly stream in remaining 1/3 cup oil. Continue whisking vigorously until you have a thick, creamy, smooth dressing. Using a vegetable peeler, shave 3 oz. Parmesan into shards, then break up any larger pieces with your fingertips. Tear 2 romaine hearts into bite-sized pieces directly into bowl with dressing. Season lightly with salt, then generously with pepper. Add about three-quarters of cheese and about three-quarters of croutons to salad and toss gently with clean hands until lettuce is coated. If romaine hearts were small and salad looks a little overdressed, add some of the remaining romaine heart. Transfer salad to a platter. Top with remaining cheese and croutons.
INGREDIENTS 3 pounds red potatoes, cut into chunks 4 large hard-cooked eggs, chopped 1 cup low-fat sour cream 1/2 cup light mayonnaise 1/3 celery stalk, chopped 2 green onions, chopped 1 dill pickle, chopped 2 teaspoons Dijon mustard 1 teaspoon white vinegar 1 dash hot sauce 1 tablespoon dried dill weed 1/2 teaspoon garlic powder 1 dash onion salt salt and pepper to taste INSTRUCTIONS Place potatoes in a pot with enough water to cover; bring to a boil. Cook until potatoes are easily pierced with a fork, about 10 minutes. Drain, then transfer to a large bowl to cool. Mix together eggs, sour cream, mayonnaise, celery, green onions, pickle, mustard, vinegar, and hot sauce in a bowl. Season with dill weed, garlic powder, onion salt, salt, and pepper. Pour over potatoes; gently toss to coat. Chill in the refrigerator for at least 3 hours before serving.
INGREDIENTS 1 pound tri-colored spiral pasta 6 tablespoons salad seasoning mix 1 (16 ounce) bottle Italian-style salad dressing 2 cups cherry tomatoes, diced 1 green bell pepper, chopped 1 red bell pepper, diced 1/2 yellow bell pepper, chopped 1 (2.25 ounce) can black olives, chopped INSTRUCTIONS In a large pot of salted boiling water, cook pasta until al dente, rinse under cold water and drain. Whisk together the salad spice mix and Italian dressing. In a salad bowl, combine the pasta, cherry tomatoes, bell peppers and olives. Pour dressing over salad; toss and refrigerate overnight.
INGREDIENTS 1 pound cremini mushrooms 1 large sweet Vidalia or yellow onion (about 12 ounces) 2 cloves garlic 2 tablespoons unsalted butter 2 tablespoons olive oil 1/2 teaspoon kosher salt, divided, plus more as needed 1/4 teaspoon freshly ground black pepper, plus more as needed 1 medium lemon 1/4 bunch fresh parsley 1/4 cup dry white wine, such as sauvignon blanc INSTRUCTIONS Trim and thinly slice 1 pound cremini mushrooms into 1/4-inch pieces. Halve 1 large sweet Vidalia or yellow onion, then slice into 1/4-inch-thick half-moons. Mince 2 garlic cloves. Heat a large skillet over high heat. Add 2 tablespoons unsalted butter and 2 tablespoons olive oil. When the butter melts, add the mushrooms and 1/4 teaspoon of the kosher salt. Cook, stirring occasionally, until the mushrooms release their liquid and the liquid is almost evaporated, 5 to 10 minutes. Add the onion and season with the remianing 1/4 teaspoon kosher salt and 1/4 teaspoon black pepper. Cook, stirring occasionally, until the onions and mushrooms are tender and golden-brown in spots, 7 to 10 minutes. Meanwhile finely grate the zest from 1 medium lemon until you have 1/2 teaspoon. Juice the lemon until you have 2 tablespoons. Pick and finely chop the leaves from 1/4 bunch fresh parsley until you have 2 tablespoons. Add the garlic to the onion and mushroom mixture and cook, stirring often, until golden and fragrant, about 1 minute. Add 1/4 cup dry white wine and coo until completely evaporated, 1 to 2 minutes. Remove the skillet from the heat. Add the lemon juice, lemon zest, and parsley and toss to combine. Taste and season with more kosher salt and black pepper as needed. NOTES Substitutions: The white wine can be substituted with red wine or a fortified wine such as marsala, sherry, or vermouth, which will provide a more distinct flavor profile. Replace the parsley with any leafy, tender green herb such as cilantro, basil, or dill. Tarragon is also a lovely substitution but a stronger herb, so start with 1 1/2 tablespoons and add more as needed. ...
INGREDIENTS 4 tbsp. butter 2 cloves garlic minced 1 tbsp. tomato paste 1 lb. baby bella mushrooms, cleaned 1 c. cherry tomatoes, halved 3/4 c. heavy cream 1/4 c. freshly grated Parmesan Kosher salt Freshly ground black pepper Pinch crushed red pepper flakes 3 c. spinach Thinly sliced basil, for garnish INSTRUCTIONS In a large skillet over medium heat, melt butter. Add garlic and tomato paste and cook until fragrant, 1 minute. Add mushrooms and tomatoes and cook until mushrooms are tender and tomatoes are starting to burst, 5 minutes. Add heavy cream and Parmesan and season with salt, pepper, and a pinch of red pepper flakes, then bring to a simmer. Add spinach and cook until sauce is thickened and spinach is wilted, 5 minutes. Garnish with basil before serving. Yields: 4 servings Prep Time: 0 hours 15 mins Total Time: 0 hours 35 mins ...
INGREDIENTS 2 pounds dry navy, pinto or great northern beans 2 teaspoons salt 1/2 pound bacon 1 onion, diced 1 bell pepper, diced 1 cup barbecue sauce 1/2 cup ketchup 3 Tablespoons spicy brown mustard 1/4 cup apple cinder vinegar 3/4 cup maple syrup 1/4 cup water INSTRUCTIONS Rinse the beans, then put in a 6 or 8 quart instant pot insert. Fill to the 2/3 full mark with water. Cook on high pressure for 25 minutes. Let pressure release naturally for 15 minutes, then quick release. Drain beans in strainer and set aside. Chop bacon into small pieces. Turn instant pot to saute and add bacon to the pot. Cook until it starts getting crispy, stirring frequently. Drain most of the grease, leaving about 1 Tablespoon. Add diced onion and pepper, cooking until tender. Add water, scraping the bottom of the pan to get all of the bits up. Add bbq sauce, ketchup, mustard, vinegar and syrup. Stir to combine. Add beans and stir to coat. Turn instant pot to slow cook and cook for at least 1/2 hour. NUTRITION INFORMATION YIELD: 24 SERVING SIZE: 1 CALORIES: 164 TOTAL FAT: 4g SATURATED FAT: 1g TRANS FAT: 0g UNSATURATED FAT: 2g CHOLESTEROL: 9mg SODIUM: 525mg CARBOHYDRATES: 26g FIBER: 4g SUGAR: 12g PROTEIN: 8g ...
INGREDIENTS 1 pound dry pinto beans — 2 cups 2 teaspoons extra-virgin olive oil 1 small yellow onion — chopped into 1/4-inch dice 1 jalapeno — cored, seeded, and finely chopped 3 cloves garlic — minced (about 1 tablespoon) 4 cups low-sodium chicken stock or vegetable stock — divided 3 cups water 2 bay leaves 1 1/2 teaspoons kosher salt 1 teaspoon ground cumin 1 teaspoon dried oregano 1/8 to 1/4 teaspoon cayenne pepper — optional For serving: queso fresco or shredded Monterey jack cheese — diced tomatoes, diced red onion, chopped fresh cilantro, avocado (optional) INSTRUCTIONS Place the pinto beans in a large colander. Thoroughly rinse them. Pick the beans over, removing any damaged or clearly misshapen beans and discarding them. Set the rinsed beans aside. Turn a 6-quart (or larger) Instant Pot to SAUTE. Add the oil. Once the oil is hot, add the onion and jalapeno. Sauté for 2 minutes, then add the garlic and let cook just until fragrant, about 30 seconds. Add a few splashes of chicken stock and scrape along the bottom of the pot to remove any stuck-on bits of food (this will prevent a BURN warning). Add the remaining stock, water, bay leaves, salt, cumin, oregano, cayenne, and the rinsed and drained beans. Lightly stir to combine. Seal the Instant Pot. Cook on HIGH (manual) for 45 minutes. When the 45 minutes of pressure cooking has finished, let the pressure release naturally for 25 minutes. Vent to release any remaining pressure. Carefully open the lid. The beans will be very liquidy. Discard the bay leaves. Reserve 2 cups of the bean cooking liquid in a bowl or measuring cup, then drain the remainder. Return to the beans to the pot. With an immersion blender (or by hand with a potato masher), puree the beans until they reach your desired consistency, adding some of the reserved liquid as needed. (You can also scoop the beans into a blender in batches and puree them that way—be sure to let the beans cool somewhat first so that they do not splatter). Taste and adjust seasoning as desired. Sprinkle with any desired toppings, serve, and enjoy! YIELD: 6 cups ...
INGREDIENTS 2 lb napa cabbage 1/2 c kosher salt 12 c cold water 8 oz daikon radish, peeled, cut into 2” matchsticks 4 scallions, end tripped, cut into 1” pieces 1/3 c. Korean red pepper powder AKA gochugaru 1/4 cup fish sauce 1/4 c peeled, minced ginger (I just realized it said minced. I’ve been doing matchsticks) 1 tbsp minced garlic 2 tsp Korean salted shrimp, minced (I have these if you want some.) 1.5 tsp sugar INSTRUCTIONS Cut the cabbage in half lengthwise, then crosswise into 2” pieces. Place in large bowl and toss with the salt. Add enough water to just cover (about 12 cups), making sure it is submerged. Cover with plastic wrap and let sit at room temperature 12-24 hours. Place colander in sink. Drain cabbage, rinse with cold water. Gently squeeze out excess water. Place remaining ingredients in a large bowl and stir to combine. Add cabbage and toss with your hands until evenly combined. Pack mixture tightly into clean glass jar and seal. Let it sit in a cool dark place 24 hours. Open once to let air out and refrigerate at least 48 hours before using. It lasts a long time, and the older it is, the more “pungent” it is (supposedly a good thing J ).
INGREDIENTS 1 lbs brussels sprouts, trimmed and halved 1 lbs red potatoes, unpeeled and cut into 1-inch pieces 8 Shallots, peeled and halved 4 carrots, peeled and cut into 2-inch pieces, thick ends halved lengthwise 6 garlic cloves, peeled 3 tlbs extra-virigin olive oil 2 tsps minced fresh thyme 1 tsps minced fresh rosemary 1 tsps sugar Salt and pepper 2 tbls minced fresh parsley 1 1/2 tbls capers, rinsed and roughly chopped 1 tbls lemon juice INSTRUCTIONS Adjust oven rack to middle position and heat oven to 450 degrees. Toss brussels sprouts, potatoes, shallots, carrots, garlic, 1 tbls oil, thyme, rosemary, sugar, 3/4 tsps salt and 1/4 tsps pepper together in bowl. Spread vegetables into single layer on rimmed baking sheet, arranging brussels sprouts cut side down in center of pan. Roast until vegetables are tender and golden brown, 30 to 35 minutes, rotating pan halfway through cooking. Whisk parsley, capers, lemon juice, and remaining 2 tbls oil together in large bowl. Add roasted vegetables, toss to combine, and season with salt and pepper to taste.