Category Archives: recipes

Black Bean & Corn Salsa

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A versatile and impromptu salsa that can be used as a side dish, filling or cold salad. Makes about 4 cups.

Ingredients

  • 1 can, 15oz whole kernel corn, with liquid
  • 1 can, 15oz black beans, partially drained
  • ½ cup chicken stock
  • 2 tbsp butter or olive oil
  • 1 tsp granulated onion
  • ½ tsp granulated garlic
  • ½ tsp salt
  • ½ tsp black pepper
  • ½ tsp crushed red pepper flake
  • ½ tsp ground cumin
  • ½ tsp ground oregano
  • ¼ tsp ground sage
  • ¼ tsp chili powder
  • ¼ tsp chipotle powder
  • ⅛ tsp cayenne powder
  • 1 medium bay leaf

Instructions

Combine ingredients in a 2 quart saucepan and simmer uncovered 15 minutes. Remove bay leaf. Serve warm, or omit chicken stock and butter to serve cold.

Tzatziki sauce

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Makes 20 oz.

Ingredients

  • 2 cups plain green yogurt
  • 1 English cucumber, washed and shredded
  • 1 lemon, zested and juiced
  • 4 tsp dill weed
  • 3 cloves crushed garlic, miced
  • 2 tsp salt
  • 1 tsp fresh ground black pepper
  • ½ tsp hot paprika

Instructions

Using a citrus zester, fine grater or microplane, remove the zest of one lemon, then juice.

Combine ingredients in a medium bowl. Serve chilled as a dip or topping.

Chicken kebabs

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Makes 10 skewers.

Ingredients

CHICKEN KEBABS

  • 3 chicken fillets, cut in 1-inch cubes
  • 1 red bell pepper
  • 1 green bell pepper
  • 1 yellow bell pepper
  • 1 red onion, quartered
  • 1 flat Baby Bella mushroom

CHICKEN KEBAB MARINADE

  • 1⅓ cup extra virgin olive oil,
  • Juice of 2 lemon,
  • 6 clove of garlic, chopped
  • 4 tsp paprika
  • 4 tsp thyme
  • 6 tsp oregano
  • 6 tsp salt
  • 4 tsp freshly ground black pepper

Instructions

Combine marinade ingredients and divide between two ziplock bags. Add chicken to one bag, and vegetables to the other. Marinate at least 30 minutes, up to 4 hours.Arrange vegetables and chicken on skewers, and grill over medium flame, about 425°F, for about 20 minutes, turning twice.

Asian Noodle salad #1

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Ingredients

  • 12 ounces thin Asian vermicelli noodles, prepared
  • 1 carrot, shredded
  • 4 pickling cucumbers, shredded
  • 3 scallion or 1 bunch chives, chopped
  • 1½ cups fresh bean sprouts (optional)
  • ⅓ cup fresh, chopped cilantro or lemon basil
  • ⅓ cup fish sauce
  • ⅓ cup seasoned rice vinegar
  • 1 tablespoon sugar
  • 2 cloves garlic, grated or minced, and toasted
  • ¼ teaspoon crushed red pepper
  • ⅛ teaspoon white pepper
  • Juice of 1 lime (or 1 tbsp)

Instructions

Prepare noodles per directions on the package, then chill in an ice bath or store refrigerated overnight.

Combine ingredients in a bowl and toss until well combined.

Serve as a base for Asian dishes, or as a side.

Neapolitan pizza dough #1

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Derived ratios from several recipes:

  • 600g Type “00” flour
  • 400mL water
  • 12g salt
  • 8.5g (1 sachet) yeast

This wants a long rest and a long rise. Prepare days in advance. Make four 12″ crusts.

Combine ingredients and mix by hand until incorporated. Allow to rise up 10-10 hours. Turn out and divide evenly by 4. Seal in quart size containers and refrigerate 2-4 days until risen.

Warm to room temp at least 2 hours prior to working.

See also, Garlic Knots recipe.

Adapted from Basic Neapolitan Pizza Dough Recipe

Garlic knots

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Makes 24 knots, about a half sheet.

Ingredients

  • 500g bread flour
  • 300mL warm water
  • 15mL olive oil
  • 15mL half & half
  • 10g granulated sugar
  • 1 sachet active dry yeast
  • ¼ cup unsalted butter
  • 2 tbsp grated parmesan cheese
  • 1 tbsp oregano
  • 1 tbsp basil
  • 1 tbsp granulated garlic
  • 1 tsp parsely
  • 1 tsp sea salt
  • ½ tsp ground black pepper
  • ½ tsp crushed red pepper

Flaky, biscuit like Chicago style garlic knots.

Instructions

Preheat oven to 400°F.Combine warm water (about 100°F), milk, sugar and yeast, whisking gently to dissolve sugar. Rest 10 to 20 minutes until mixture is lightly foaming.Combine flour, oil and yeast mix in the bowl a stand mixer with paddle attachment, or in a food processor with metal blades.

Stand mixer

Set mixer on low speed until the ingredients are well combined, about 2 minutes. Cover and rest 10 minutes, then affix dough hook and knead on medium speed for up to 5 minutes.

Food processor

Use dough setting or low speed until dough comes together, about 30 seconds. Be careful not to overwork the dough. Turn out dough onto oiled work surface and knead 3 to 4 tines until dough is well combined. Cover and rest 10 minutes, then knead by hand up to 5 minutes.Form dough into a ball and place in an oiled bowl. Cover and allow to rise until doubled in size, about 1 hour.Turn out dough onto floured work surface and divide into 24 even pieces. Roll pieces into rope about 6″ long and ½ inch thick. Tie ropes loosely in an overhand knot, leaving less than an inch overhanging and tucking in ends. Arrange knots on a greased pan and allow to rest 10 minutes.Melt butter in a small saucepan, then add parmesan, garlic salt, spices and herbs. Brush half of the mixture over the knots.Bake knots at 400°F for 15-20 minutes, until golden brown. Remove from oven and brush with remaining butter.

Paleo chicken tenders

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Always wanted to play with almond flour. This deep fry recipe needs an oil with a high smoke point to toast the almonds, e.g., peanut oil, lard or avacado oil.

Serves 6.

Ingredients

  • 1.5 lb prepackaged chicken tenders (2 packages)
  • 1½ cup almond flour
  • ½ cup yellow corn meal
  • 1 tbsp granulated garlic
  • 1 tbsp granulated onion
  • 1 tbsp smoked paprika
  • 1 tbsp dried parsley
  • 1 tbsp dried oregano
  • 2 tsp kosher salt
  • 2 tsp ground black pepper
  • 1 tsp chili pepper powder
  • 1 tsp ground oregano
  • ½ tsp cayenne powder
  • ½ tsp white pepper
  • ½ tsp ground allspice
  • ⅛ tsp ground mace
  • 4 large eggs, beaten
  • 1 pinch salt, reserved
  • 1½ quart peanut oil, avocado oil or canola oil

Instructions

Combine dry ingredients in a medium bowl.

Beat 4 eggs in a small bowl with a pinch of salt until smooth.

Heat oil in a 2 quart cast iron pot or deep 10″ cast iron skillet over medium-high heat to 350°F.

Working one by one, coat tenders in egg wash, then toss in dry ingredients until well coated. Using tongs, place coated tender in hot oil and fry until browned, turning once. Add tenders to oil one by one, maintaining oil heat over medium-high flame, about 45 seconds apart. Maintain 350°F, rotating in fresh tenders as cooked tenders are removed.

Remove cooked tenders after about 3 minutes, turned once, to cooling rack over a drip tray.

Drain and cool on a rack over drip tray. Serve with honey mustard or Barbecue sauce, as preferred.

Homemade mayonnaise

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Ingredients

  • 2 large egg yolks
  • 2 tablespoons water
  • 2 tablespoons lemon juice
  • 1/2 teaspoon salt
  • Dash white pepper
  • 1 cup olive oil

Directions

In a double boiler or metal bowl over simmering water, constantly whisk the egg yolks, water and lemon juice until mixture reaches 160° or is thick enough to coat the back of a spoon. While stirring, quickly place the bottom of the pan in a bowl of ice water; continue stirring for 2 minutes or until cooled.

Transfer to a blender. Add salt and pepper. While processing, gradually add oil in a steady stream. Transfer to a small bowl. Cover and refrigerate for up to 7 days.

Makes 1-1/4 cups.

Adapted from Homemade Mayonnaise Recipe | Taste of Home