mexican bbq pork carnitas

i made lime cilantro rice and cuban black beans, topped it with plain yogurt and it was great. leftovers will make a wonderful salad. Slow Cooked Sweet Barbacoa Pork Gina's Weight Watcher Recipes Servings: about 10 • Serving Size: 3 oz • Old Points: 4.5 pts • Points+: 5 pts Calories: 202.5 • Fat: 6.3 g • Protein: 26.2 g • Carb: 11.5 g • Fiber: 0.6 g Adapted from Favorite Family Recipes Ingredients: For the Marinade: 1 1/2 lbs pork loin roast, trimmed of fat salt and pepper garlic powder 6 oz Dr Pepper 1/4 c orange juice Step 2 8 oz Dr Pepper 6 oz can sliced green chilies or 2 banana peppers 8 oz tomato sauce or enchilada sauce 1 chipotle chile in adobo sauce 1/8 tsp garlic powder 1/8 tsp cumin 1/8 tsp chipotle chili powder (to taste) salt and pepper to taste 1/3 cup orange juice Directions: Season pork with salt, pepper and garlic powder and place in the crock pot. Add 6 oz of coke and 1/4 cup of oj. Marinate refrigerated for a few hours or overnight turning meat at least once while marinating. Remove crock from refrigerator, add water, and cook on high for about 3-4 hours (or until it shreds easily). Remove pork from crock pot and discard any liquid left in the pot. Shred pork with two forks. Step two: In the crock pot, combine 8 oz coke, green chilies, tomato sauce, chipotle chile, garlic powder, cumin, chipotle chili powder and remaining brown sugar. Put shredded pork back in the crock pot and combine with sauce. Adjust salt and pepper to taste, cover and cook on high 1-1/2 hours more.

Fried chicken and onions

Nora Jones' recipe in Parade on Sunday. marinating the chicken rat now. I was thinking I'd go to the fireworks at Ft Gordon today but it's too darned hot, so i'm frying chicken in my air conditioned kitchen. wishing elizabeth, daniel, diana, jamie, ruthie and willo and teetee were here to have some. ingredients: 10 chicken legs and thighs 1 large yellow onion, sliced into rings 4 cups buttermilk Onion powder Garlic powder Cayenne pepper 4 shakes hot sauce (like Valentina) Salt 2 cups flour 1 tsp black pepper Vegetable oil 1 Tbsp chopped parsley Save & Serve Home · Value Recipes · Savings Center 33 At a glance: Servings: 10 Active Time: 20 min Total Time: 50 min Key Tags: chicken onion buttermilk onion powder garlic powder cayenne hot sauce parsley directions: 1. In a large bowl, combine chicken, onion, buttermilk, 1/2 tsp onion powder, 1/2 tsp garlic powder, 1/2 tsp cayenne, hot sauce, and salt to taste. 2. Cover and set aside for at least 30 minutes. 3. In a paper grocery bag, combine flour, black pepper, and a dash each of onion powder, garlic powder, cayenne, and salt. 4. In a large, heavy skillet, heat oil over medium-high until very hot. It should be deep enough to cover chicken halfway. 5. Drain chicken and onion rings. Shake them in grocery bag until coated with flour mixture. 6. Transfer chicken and onion rings to skillet. Be careful not to overcrowd. 7. Fry, turning occasionally, for 10 to 14 minutes per side or until golden brown and fully cooked. Remove onion rings earlier to avoid overbrowning. 8. Drain chicken and onion rings on a wire rack. Sprinkle with parsley. Norah's Tips: Put music on while you cook. "I always listen to Neil Young when I’m making food." "Be sure to have a fire extinguisher nearby when frying!" "Onion rings cook faster than chicken and burn easily, so watch them carefully." "Set out honey and ranch dressing or hot sauce, and serve with corn bread." KITCHEN COUNTER: Serves: 10. Per Serving: 300 calories, 4g carbs, 30g protein, 17g fat, 100mg sodium, 105mg cholesterol, 0g fibe

Strawberry Oatmeal Muffins

Prep time: 20 minutes Cook time: 25 minutes The addition of black pepper to this recipe is important, but make sure you are using finely ground black pepper, not coarsely ground. If all you have is coarsely ground, skip it. Add to shopping list Ingredients 1 1/4 cups old fashioned oats 1 cup plain yogurt 1/2 pound strawberries 2 teaspoons granulated white sugar 1 teaspoon balsamic vinegar 2 eggs 1/2 cup (1 stick) unsalted butter, melted 1/2 cup brown sugar (packed) 1 teaspoon vanilla extract 1 cup all purpose flour 1 Tbsp baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 1/4 teaspoon finely ground black pepper 1/2 teaspoon cinnamon Method 1 Mix the oats and plain yogurt together in a large bowl. 2 Rinse and core the strawberries. Roughly chop the strawberries (I cut them in quarters lengthwise and then make one or two crosswise cuts). You should have about 1 1/2 cups of chopped strawberries. Place in a small bowl. Sprinkle with white sugar and balsamic vinegar. Gently stir to coat the strawberries with the sugar and vinegar. 3 Position a rack in the middle of the oven and preheat oven to 400°F. Prepare a 12-well muffin tin by coating with butter or lining with paper muffin cups. 4 Whisk together in a medium bowl the flour, baking powder, baking soda, salt, finely ground black pepper, and cinnamon. 5 Add the eggs, melted butter, brown sugar, and vanilla extract to the oatmeal and yogurt mixture. Stir until just incorporated. 6 Use a wooden spoon to gently stir the flour mixture into the oatmeal. Stir until just incorporated and the flour is moistened. Do not over-mix! Or your muffins will end up rubbery. The batter should be rather lumpy, not smooth. 7 Gently fold in the strawberries, including any of the sugary vinegary liquid the strawberries have been sitting in. 8 Spoon the batter evenly into the muffin tin wells or cups. Bake until the tops are browned and the muffin bounces back when you gently press on the top with your finger tips, about 20 minutes. A bamboo or metal skewer inserted into the center should come out clean. Let cool for a couple minutes in the muffin tin before removing to serve. Yield: Makes 12 muffins.

Braised Greek Artichoke Bottoms with Lemon and Olive Oil

Andrew Scrivani for The New York Times

Braised Greek Artichoke Bottoms with Lemon and Olive Oil
By MARTHA ROSE SHULMAN
Published: April 2, 2012

Recommend
Twitter
Linkedin
Sign In to E-Mail
Print
Reprints
Share

Because artichokes appear in early spring in Greece, they were traditionally part of the Passover meal. The recipe that inspired this, from Nicholas Stavroulakis’ delightful “Cookbook of the Jews of Greece,” also included honey (2 tablespoons), but I prefer the dish without. I don’t like throwing away the leaves that I break off, especially with large, meaty artichokes, so I steam them separately and serve them as an appetizer, with vinaigrette.
Recipes for Health

Martha Rose Shulman presents food that is vibrant and light, full of nutrients but by no means ascetic, fun to cook and to eat.

See All Recipes for Health »
Visit Recipes for Health on Facebook.

Related

Recipes for Health: Sephardic Dishes for the Passover Table (April 2, 2012)
Recipes for Health: Bitter Herbs Salad (April 3, 2012)
Recipes for Health: Egg Lemon Soup with Matzos (April 4, 2012)
Recipes for Health: Turkish Spinach with Tomatoes and Rice (April 5, 2012)

8 medium artichokes, or 4 large

Juice of 4 lemons

1/3 cup extra virgin olive oil

Salt to taste

2 tablespoons chopped fresh dill, plus additional for garnish if desired

1. Fill a bowl with water and add the juice of 1 lemon. Cut away the end of the stems of the artichokes, leaving about an inch. Break off the tough leaves around the bottom, and using a large, sharp chef’s knife, cut away the tops about an inch above the widest part of the artichoke. Then trim the base by holding a paring knife at a 45-degree angle and turning the artichoke against the knife. You should end up with bare artichoke bottoms with no leaves and smooth sides. Peel the stems. Cut the artichoke bottom in half, scoop out the spiny inner leaves and the choke, and immediately plunge it into the bowl of acidulated water.

2. Oil a large casserole. Drain the artichokes, take two halves and press them together to make a single artichoke, and place in the casserole, stem up. Repeat with the remaining artichokes, squeezing them into the pot with their stems facing up.

3. Add enough water to the casserole to come a third of the way up the sides of the artichoke bottoms. Drizzle in the remaining lemon juice and the olive oil. Add salt to taste and sprinkle on the dill. Bring to a simmer, cover tightly and simmer over low heat for about 30 minutes, or until the artichokes are tender. Remove from the heat and allow to cool, then transfer to a platter. Discard the liquid in the pot. Serve cold or room temperature, garnished, if desired, with fresh dill.

Yield: 4 servings.

Advance preparation: This can be made a day ahead and kept in the refrigerator. Bring to room temperature before serving.

Nutritional information per serving (note that not all of the olive oil is absorbed by the artichoke bottoms; 2 tablespoons were used in the analysis): 125 calories; 7 grams fat; 1 gram saturated fat; 1 gram polyunsaturated fat; 5 grams monounsaturated fat; 0 milligrams cholesterol; 15 grams carbohydrates; 7 grams dietary fiber; 121 milligrams sodium (does not include salt to taste); 4 grams protein

Martha Rose Shulman is the author of “The Very Best of Recipes for Health.”

roasted red pepper appetizer

You can add black olive slices, fresh basil and italian parsley, use bleu cheese or ricota and parmesan

16 ozs roasted red pepper (drained)
8 ozs goat cheese (room temperature)
1 garlic cloves (minced)
3 tbsps olive oil
3 tbsps pine nuts (toasted)

12 tsp red pepper flakes
14 tsp pepper
5 slices garlic (bread)
1 Swirl half of the olive oil into an attractive baking dish - 9x13 or so.
2 Combine the softened Goat Cheese with the garlic, stuff gently into the Red Peppers and place them in a single layer into the baking dish. Sprinkle with the pine nuts, red pepper flakes and pepper, drizzle with remaining olive oil.
3 Cut garlic bread (I use the frozen box of garlic toast) into "fingers" and kind of place them on their sides in the dish, so they will brown.
4 Bake about 350 degrees for about 15 minutes.

ham and cheese sliders

Poppyseed Ham and Cheese Sliders
Print
Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Serves: 12
Ingredients

1 lb deli ham thinly sliced
1/2 lb baby swiss cheese
2 pkgs (24 count total) dinner rolls
1/2 cup butter
2 Tbsp prepared mustard
1 Tbsp Worcestershire
1 Tbsp poppy seeds
1/3 cup brown sugar
grated onion to taste


Instructions

Make sandwiches with rolls, ham and cheese -fill a 9×13 pan with these (you can squeeze them in)
In a medium sauce pan on the stove bring to a soft boil: butter, mustard,onion, worcestershire, poppy seeds, and brown sugar.
Pour sauce over top of sandwiches
Cover with foil and bake at 350 for appx 20 mins

Chicken Paremesan

1/2 c flour
8 boneless, skinless chicken breast halves, pounded uniformly
1/2 c olive oil
2 T butter
4 cloves garlic
1 med onion, chopped
3/4 c red or white wine (white is better)
3 cans crushed tomatoes
2 T sugar
1/4 c chopped parsley, divided
1 1/2 c grated parmesan
1 lb thin linguine or other, cooked

combine flour with s and p to taste on a large plate. sprinkle breasts on both sides with s and p, dredge in flour. heat oil and butter on med high. fry chicken until golden, 3 min per side. remove and keep warm, add garlic and onion, cook 2 min. pour in wine, cook 3 min till reduced by hal. sti in tomatoes, sugar, s and p. reduce heat, cook 30 min. add 1/8 c parsley and 1/2 c parmesan. arange chicken on top, sprinkle remaining cheese on top, cover and heat till cheese melts. sprinkle remaining parsley, serve over pasta.

Tuscan Vegetable soup

this is so easy and really good. also low calorie.

from CoookSmart in USA weekend, Feb 24, 2012

15.5 oz can cannellini or other small beans, low sodium, drained and rinsed
1 T olive oil
1 med carrot, diced (1/2 c)
1/2 large onion, diced (i c)
2 stalks celery, didced (1/2 c)
1 zucchini, diced (1 1/2 c)
1 minced clove garlic (1 t)
1 T chpped fresh thyme or 1 t dried
2 t chopped fresh sage or 1/2 t dried
1/2 t salt, or more to taste
1/4 t pepper
4 c chicken broth, low sodium
14 oz can diced tomatoes
2 oz baby spinach leaves (2 c) chopped
grated parmesan

Mash half of the beans. Heat oil in pot over med high, add onion, carrot, celery, zucchini, garlic thyme, sage, salt and pepper. cook stirring, till tender, 5 min. Add brother and tomatoes. bring to a boil. add spinach and beans, cook a few minutes. serve and top with cheese. Serve six, 143 calaries each.

lissa's toast cups

1 lb sliced bread
2 T butter
2 or 3" biscuit cutter

Grease mini muffin tin and press bread into each place. bake at 400 degrees for 10 minutes. can store up to 3 weeks in airtight container.

Filling:

4 T butter
3 shallots, minced
1/2 lb finely chopped mushrooms
2 T flour
1/2 c heavy cream
3 T chives
2 T chopped parsley
1/2 t salt
1/2 t lemon juice
1/8 t cayenne
2 T parmesan cheese

Melt butter, add shallots, cook 2 min. Add mushrooms and cook 10=15 min. Sprinkle flour over mixture, cook 2 mint. turn heat to high and add cream, cook and boil 3 min., stirring. remove from heat, add rest x cheese, fill cups, sprinkle cheese on top. bake 350 10 min.

eggplant parmesan

I had most of these ingredients and adapted the recipe liberally, which cut the prep time and was remarkably good. I used one good sized eggplant but after draining for about 15 minutes, i dusted each with flour, salt and pepper and sauteed them in olive oil. i used a prepared italian red sauce, dried basil and didn't have a lot of monzarella so i augmented it with ricotta.


1/2 lb medium eggplants (about 3), cut crosswise into 1/3-inch-thick rounds
3 1/4 teaspoons salt
5 lb plum tomatoes
1 1/2 cups plus 3 tablespoons olive oil
2 large garlic cloves, finely chopped
20 fresh basil leaves, torn in half
3/4 teaspoon black pepper
1/4 teaspoon dried hot red pepper flakes
1 cup all-purpose flour
5 large eggs
3 1/2 cups panko * (Japanese bread crumbs)
2 ozfinely grated Parmigiano-Reggiano (2/3 cup)
1 lb chilled fresh mozzarella (not unsalted), thinly sliced

print a shopping list for this recipe
Preparation

Toss eggplant with 2 teaspoons salt in a colander set over a bowl, then let drain 30 minutes.

While eggplant drains, cut an X in bottom of each tomato with a sharp paring knife and blanch tomatoes together in a 5-quart pot of boiling water 1 minute. Transfer tomatoes with a slotted spoon to a cutting board and, when cool enough to handle, peel off skin, beginning from scored end, with paring knife.

Coarsely chop tomatoes, then coarsely purée in batches in a blender. Heat 3 tablespoons oil in a 5-quart heavy pot over moderately high heat until hot but not smoking, then add garlic and sauté, stirring, until golden, about 30 seconds. Add tomato purée, basil, 1 teaspoon salt, 1/2 teaspoon pepper, and red pepper flakes and simmer, uncovered, stirring occasionally, until slightly thickened, 25 to 30 minutes.

Put oven rack in middle position and preheat oven to 375°F.

Stir together flour, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper in a shallow bowl. Lightly beat eggs in a second shallow bowl, then stir together panko and 1/3 cup Parmigiano-Reggiano in a third shallow bowl.

Working with 1 slice at a time, dredge eggplant in flour, shaking off excess, then dip in egg, letting excess drip off, and dredge in panko until evenly coated. Transfer eggplant to sheets of wax paper, arranging slices in 1 layer.

Heat remaining 1 1/2 cups oil in a deep 12-inch nonstick skillet over moderately high heat until hot but not smoking, then fry eggplant 4 slices at a time, turning over once, until golden brown, 5 to 6 minutes per batch. Transfer with tongs to paper towels to drain.

Spread 1 cup tomato sauce in bottom of a rectangular 3 1/2-quart (13- by 11- by 2-inch) baking dish. Arrange about one third of eggplant slices in 1 layer over sauce, overlapping slightly if necessary. Cover eggplant with about one third of remaining sauce (about 11/4 cups) and one third of mozzarella. Continue layering with remaining eggplant, sauce, and mozzarella. Sprinkle top with remaining 1/3 cup Parmigiano-Reggiano.

Bake, uncovered, until cheese is melted and golden and sauce is bubbling, 35 to 40 minutes.

Cooks' note: Tomato sauce can be made 1 day ahead and chilled, covered. *Available at Asian markets and some supermarkets, and Uwajimaya (800-889-1928).

Read More http://www.epicurious.com:80/recipes/food/views/Eggplant-Parmesan-109739#ixzz1oYHVcXlL

Mignonette Sauce for Oysters Recipe

Prep time: 15 minutes

Make the mignonette at least 4 hours ahead of time, preferably a day or two, which allows for the flavors to blend, and the shallots to mellow.
Ingredients

4 large (walnut-sized) shallots (enough for 3/4 of a cup, minced)
2/3 cup white vinegar
1/3 cup clear, unseasoned rice vinegar*
1 pinch of sugar
1/8 teaspoon of salt
1 teaspoon of finely crushed white peppercorns (do not use pre-ground or powdered white pepper)

*If using seasoned rice vinegar, omit the sugar and salt


Method

1 Peel and coarsely chop the shallots. Put them into a food processor and pulse a few times, until the shallots are finely minced, but not mush, with pieces no smaller than the tip of a match. You can also finely mince by hand if you wish. The advantage of using a food processor is that the food processor bowl captures all of the liquid released by the shallots as they are minced, which will enhance the flavor of the mignonette.

2 Place the minced shallots and any liquid released from them in a non-reactive (glass or pyrex) bowl. Add the white vinegar, rice vinegar, and sugar and salt. Stir with a fork. Add the freshly crushed white pepper. Stir with a fork.

3 Cover with plastic wrap and chill in the refrigerator for a minimum of four hours. For best results, store for at least 2 days before using. The mignonette flavor will be better blended the longer it sits. You may notice that the crushed white peppercorns may sink to the bottom of the bowl as the mignonette rests. If you see this, just give it a little stir.

The mignonette will last up to a month in the refrigerator.

To serve, shuck the oysters. (Here is an excellent video by Serious Eats on How to Shuck an Oyster.) Make sure that the oyster is loose in the shell before serving. Usually the mignonette sauce is served in a small bowl with a small spoon, alongside the oysters on a platter (or as the French say, "plateau de coquillages"). People can scoop a small amount of the mignonette (1/8 of a teaspoon or so) onto their oyster before eating.

Yield: Makes about a cup and a half, easily enough for several dozens of oysters.

Cottage Pancakes

To those of you who aren't cauliflower fans, yes, you can absolutely leave out the cauliflower. Or swap in an comparable amount of any the following: blanched nettles, broccoli, or spinach. With the spinach or nettles - blanch quickly in salted boiling water, drain well, and chop (nearly) into a paste.

1 cup / 7 oz / 200g cottage cheese
3/4 cup / 180 ml milk
4 room temperature eggs, separated
1 cup / 4 oz / 115g raw (or quickly blanched) cauliflower, chopped into rice-sized bits

1/2 cup / 75 g whole wheat pastry flour
1/2 cup / 75 g all-purpose flour
1 teaspoon baking powder
scant 1/2 teaspoon fine grain sea salt

butter, for cooking

In a large bowl mix the cottage cheese, milk, and egg yolks until smooth. Stir in the cauliflower.

In a separate (clean) bowl, beat the egg whites until they hold stiff peaks.

Sift the flours, baking powder, and salt into another bowl. Add the flours to the cottage cheese mixture, and stir until just barely(!) combined. Gently fold the egg whites into the batter with a spatula.

To cook, warm a griddle or pan over medium heat, melt a bit of butter in it, then spoon a little scoop (say, ~3 tablespoons) of batter into the pan for each pancake, working in batches. You want to cook these relatively slowly, until each pancake is deeply golden on one side. Flip each pancake, and wait until the other side is golden, and the pancake is cooked through. Continue until you've worked through all the batter. You can keep cooked pancakes in a 225F oven until you finish, to keep them warm. They're great simply with a pat of butter and a sprinkling of salt. Or, if you want to get a bit fancy, whip up a bit of harissa, saffron or pesto-swirled salted yogurt.

Makes ~1 1/2 dozen medium pancakes.

Prep time: 10 min - Cook time: 15 min

Black Forest Magic Cobbler

Made this for Valentine's day and it was great.

4 c frozen cherries
2 c sugar, divided
1/2 cup butter, melted
1 c self rising flour
1/4 t salt
1/3 c cocoa
1 c 2% milk

Preheat 350. Combine Cherries and half of sugar in saucepan, cook till iquid thickens slightly.

Pour melted butter in 2 qt baking dish. Combine remaining sugar, flour, salt and cocoa, add milk. Pour over butter. (don't stir) Spoon cherries on top (don't stir). Bake 35 minutes.

Onion dip

http://simplyrecipes.com/recipes/caramelized_onion_dip/

Polpette (Torpedo Shaped Meatballs)

Gourmet | January 2009

by Gina Marie Miraglia Eriquez






yield: Serves 12 (antipasto) with remaining meat mixture for sunday ragù

active time: 40 min

total time: 40 min
This is a true Italian feast: Little meatballs served with the antipasti come just before big meatballs in the ragù. Miraglia Eriquez's grandmother... more ›
Ingredients

2 cups coarse fresh bread crumbs (from an Italian or a French loaf)
1/3 cup whole milk
3/4 pound ground beef chuck
3/4 pound ground veal
3/4 pound ground pork (not lean)
3 garlic cloves, minced
1 3/4 cups grated Pecorino Romano (3 1/2 ounces)
2 large eggs, lightly beaten
1/2 cup finely chopped flat-leaf parsley
1 1/2 cups vegetable oil

print a shopping list for this recipe
Preparation

Stir together bread crumbs and milk in a large bowl and let stand 10 minutes.

Add meats, garlic, cheese, eggs, parsley, 1 1/4 teaspoon salt, and 1/2 teaspoon pepper to bread crumb mixture and blend with your hands until combined (do not overmix). Form 1 1/2 cups meat mixture into small torpedo-shaped meatballs (1 level tablespoon each). Reserve remaining 4 cups meat mixture for ragù .

Heat oil in a 10-inch heavy skillet over medium heat until it shimmers, then fry meatballs in 2 batches (do not crowd), turning occasionally, until browned well and cooked through, about 2 minutes per batch. Transfer to paper towels using a slotted spoon and reserve oil for frying meatballs for ragù.

Read More http://www.epicurious.com/recipes/food/views/-em-Polpette-em-Torpedo-Shaped-Meatballs-351154#ixzz1jwWTGCpq

Dutch Baby: sweet or savory

I made the savory one today and it was delish. halved it for dv and me; none left over.

Savory:
1 c whole milk
4 large eggs
1/4 t salt
1 c flour
2 T butter
1 med leek, diced (approx 1/2 c)
1/2 t dried tarragon
generous 1/2 c diced ham (3 oz)
1 c grated extra sharp cheddar

adj rack to middle position and heat oven to 425. whisk milk, eggs and salt in med bowl. vigorously whisk in flour till mostly smooth with a few lumps; let stand a few min and whisk again.

soak leeks in 2 changes of water to clean if necessary.

heat butter in cast iron skillet, add leeks and ham and cook till soft, 3-4 minutes. add tarragon, cook 1 min and add batter. bake till puffed and golden, 15-17 minutes. sprinkle with cheese in oven and broil till very puffy, couple of minutes. serve immediately.

Sweet:
instead of ham, leeks and cheese:
1/2 c orange marmalade, 1/4 c dried cranberries, 1 T sugar

Make batter, above, and bring marmalade, cranberries and 1/4 c water to simmer, till light syrup consistency. heat butter in skillet on stove, add batter and sprinkle with sugar instead of cheese. serve with sauce.

turnip gratin

http://www.nytimes.com/2012/01/06/health/nutrition/turnip-gratin-recipes-for-health.html?partner=rss&emc=rss

I bought a mandolin using a Christmas gift card and i'm going to buy turnips!

Greek greens pie

Last night I made Greek pork chops and rice - browning chopped onion and garlic with the chops and adding rice and lemon, topping with feta. We ate the pork chops, but I have leftover spinach and rice. I have more frozen spinach and feta, and think this would be good with blackeyed peas and sausage.

This is a beautiful, rustic and comforting dish adapted from recipes from Epirus, a mountainous region of northwestern Greece. The cornmeal crust is like a thin layer of polenta both above and below the greens, which are fragrant with dill, mint and parsley. I use fine cornmeal, which is sometimes packaged as corn flour. It’s important to let the pie sit for 30 minutes after baking so that the crust can set.
Recipes for Health

Martha Rose Shulman presents food that is vibrant and light, full of nutrients but by no means ascetic, fun to cook and to eat.

See All Recipes for Health »
Visit Recipes for Health on Facebook.

Multimedia
Well’s Vegetarian Thanksgiving 2011
Related

Recipes for Health: Cornmeal for Thanksgiving and Year-Round (November 14, 2011)

2 pounds spinach, chard or beet greens, or a combination, stemmed and washed thoroughly; if using packaged baby spinach, only 1 pound is required

1 medium onion, finely chopped

1/4 cup chopped fresh dill

1/4 cup chopped fresh mint

1/4 cup chopped flat-leaf parsley

1 bunch scallions, chopped

Salt and freshly ground pepper to taste

5 ounces feta cheese, crumbled

1/4 cup extra virgin olive oil

2 cups milk

145 grams (1 cup) fine cornmeal

1 cup water, as needed

1. If using spinach, wash the leaves, then steam, in batches if necessary, for 1 to 2 minutes, just until wilted. If using chard or beet greens, either steam 3 to 4 minutes, until wilted, or blanch in salted boiling water for about 2 minutes. Transfer the wilted greens to a bowl of cold water, then drain and squeeze out moisture. Chop medium-fine and set aside in a large bowl.

2. Heat 1 tablespoon of the olive oil over medium heat in a large, heavy skillet and add the onion. Cook, stirring, until tender, about 5 minutes. Add the scallions and cook for another minute, then stir in the greens and chopped herbs. Toss everything together, season to taste with salt and pepper, and remove from the heat. Add the feta and stir together.

3. Preheat the oven to 375 degrees. Oil a 10-inch round baking dish or cake pan. I prefer to use an earthenware baking dish.

4. Combine the milk and 1/2 cup water in a medium saucepan and bring to a simmer over medium heat. Add salt to taste and slowly stream in the cornmeal while stirring with a whisk or a wooden spoon. If you don’t add it in a very fine stream it will lump. Stir until the mixture is thick, like polenta. Remove from the heat and place half of the mixture in your oiled baking dish. Moisten your hands and spread the cornmeal mixture over the bottom of the pan in a thin, even layer.

5. Spread the greens over the cornmeal bottom crust in an even layer. Dilute the remaining cornmeal mixture with water until it is the consistency of wet sand. Stir in the remaining olive oil. Spoon it over the greens and spread, using the back of a spoon or moistened hands, in an even layer. Don’t worry if it doesn’t cover every bit of the top.

6. Bake 45 minutes to 1 hour in the preheated oven, until the top is browned. Remove from the heat and allow to sit for 30 minutes before cutting.

Yield: 6 servings.

Advance preparation: You can make this hours before serving. It’s good at room temperature, or you can warm it in a low oven. It will keep for 3 days in the refrigerator.

Nutritional information per serving (6 servings): 308 calories; 6 grams saturated fat; 1 gram polyunsaturated fat; 8 grams monounsaturated fat; 28 milligrams cholesterol; 32 grams carbohydrates; 5 grams dietary fiber; 389 milligrams sodium (does not include salt to taste); 11 grams protein

thyme gruyere gougeres

1/4 cup (1/2 stick) unsalted butter
1 cup all-purpose flour
Large pinch of cayenne pepper
Large pinch of kosher salt
1 cup plus 3 tablespoons grated Gruyère
1/2 cup grated Asiago
2 teaspoons fresh thyme leaves plus more for garnish
5 large eggs

print a shopping list for this recipe
Preparation

Preheat oven to 400°F. Line 2 large baking sheets with parchment paper. Bring butter and 1 cup water to a boil in a large heavy saucepan. Remove from heat. Add flour, cayenne, and salt; stir vigorously to blend. Return to heat; stir vigorously over medium heat until mixture forms a ball and a thin, dry film forms on bottom and sides of pan, about 1 minute. Transfer mixture to a stand mixer fitted with a paddle attachment. Add 1 cup Gruyère, Asiago, and 2 teaspoons thyme; beat on low speed to blend. Add 4 eggs, one at a time, fully incorporating each egg between additions, and scraping down sides of bowl as needed.

Spoon dough into a pastry bag fitted with a 1/2" tip or a plastic bag with 1/2" cut diagonally from 1 corner. Pipe dough onto prepared baking sheets in 1"–1 1/4" rounds, spacing 1" apart. Whisk remaining egg with 1 tablespoon water in a small bowl. Brush egg wash lightly over rounds, patting down to form rounded tops. Sprinkle with remaining 3 tablespoons Gruyère. Garnish each with a few thyme leaves.

Bake gougères until puffed and golden brown and centers are cooked through but still moist, 20-25 minutes. Let cool slightly and serve. DO AHEAD: Can be made 1 month ahead. Let cool completely. Store airtight in freezer. Rewarm in 325°F oven until hot, 10-15 minutes.

Read More http://www.epicurious.com/recipes/food/views/Thyme-Gougeres-367724?mbid=rss_epinr&utm_source=feedburner&utm_medium=feed&utm_campaign=Feed%3A+newrecipes+%28Epicurious+-+New+Recipes%29&utm_content=Google+Feedfetcher#ixzz1cpxj9477

Brown Sugar Rosemary Walnuts

1 cup / 5 oz / 140 g brown sugar or natural cane sugar
2 teaspoons fine grain sea salt
1 teaspoon chopped rosemary leaves
1/4 cup / 1 oz / 30g sesame seeds
2 large egg whites
1 lb / ~4 cups shelled walnut halves
1/3 cup / 1 1/2 oz / 45 g chopped dried figs, stems trimmed

Preheat oven with racks in the center to 300F / 150C. Then line two baking sheets with parchment paper. In a small bowl, combine the brown sugar, salt, rosemary, and sesame seeds.

Now, in a large bowl whisk the egg whites a bit, just to loosen them up. Add the walnuts, and figs to the whites and toss until they are evenly coated - it'll take a minute or so. Sprinkle the sugar-spice mixture over the nuts and toss (really well) again.

Split the nuts between the two prepared baking sheets in a single layer, separating them the best you can.

Bake for ~25 minutes or until the walnuts are toasted golden and the coating is no longer wet. Cool for a few minutes, then slide the parchment/nuts off the hot baking sheets onto a cool surface to cool completely. These will keep for a week or so in an airtight container or baggie.

Makes 1 pound of nuts, or 4 medium bags.

Prep time: 5 min - Cook time: 25 min