Tuscan White Bean and Garlic Soup

Yield: 4 to 6 servings (8 cups)

2 tablespoons butter
1 tablespoon olive oil
2 - 3 shallots, chopped
1t oregano
3 (15-ounce) cans cannellini beans, drained and rinsed

1 cup frozen Kale

4 cups chicken broth
8 cloves garlic, cut in 1/2
1/2 cup milk
1/2 teaspoon freshly ground black pepper

Salt to taste (4t?)

Add bacon
6 slices ciabatta bread
Extra-virgin olive oil, for drizzling

Directions

Place a medium, heavy soup pot over medium heat. Add the butter, olive oil, and shallot. Cook, stirring occasionally, until the shallots are softened, about 5 minutes. Add the oregano and beans and stir to combine. Add the stock and bring the mixture to a simmer. Add the garlic and frozen Kale and simmer until the garlic is softened, about 10 minutes. Puree w/immersion blender. Add the milk and the pepper. Keep warm, covered, over very low heat.

Place a grill pan over medium-high heat. Drizzle the slices of ciabatta bread with extra-virgin olive oil. Grill the bread until warm and golden grill marks appear, about 3 minutes a side. Serve the soup in bowls with the grilled bread alongside.

Read more at: http://www.foodnetwork.com/recipes/giada-de-laurentiis/tuscan-white-bean-and-garlic-soup-recipe.html?oc=linkback - with edits/customization

Coriander and Cumin Rubbed Pork Chops

INGREDIENTS:

• 1/2 teaspoon salt
• 1 tablespoon ground cumin
• 1 tablespoon ground coriander
• 3 cloves garlic, minced
• 2 tablespoons olive oil, divided
• 2 boneless pork loin chops
• ground black pepper to taste

DIRECTIONS:

1. Mix the salt, cumin, coriander, garlic, and 1 tablespoon olive oil to form a paste. Season the pork chops with salt and pepper, and rub with the paste.
2. Heat the remaining olive oil in a skillet over medium heat, and cook the pork chops about 5 minutes on each side, to an internal temperature of 145 degrees F (63 degrees C).

Summer Chickpea Salad with Honey Garlic Lime Vinaigrette

Yield: serves about 4
Total Time: 35 minutes

Ingredients:

3 cups chickpeas (or 2 (15-ounce) cans, drained and rinsed)
4 green onions, thinly sliced
2 ears grilled corn, cut from the cob
1 pint cherry tomatoes, quartered
3 tablespoons chopped fresh basil
2 tablespoons snipped fresh chives
1/4 teaspoon salt
1/4 teaspoon pepper
3 tablespoons olive oil
2 tablespoons red wine vinegar
1 1/2 tablespoons honey
3 garlic cloves, minced or pressed
1 lime, juiced and zested

Directions:

In a large bowl, combine the chickpeas, onions, corn, tomatoes, basil and chives. Toss well with the salt and pepper. In a small saucepan, add the oil, vinegar, honey, garlic, lime juice and zest. Heat over low heat and whisk until the mixture is warm and garlic cloves are sizzling a bit.
Pour the liquid over the chickpeas and and toss well to coat. Cover with a piece of plastic wrap and refrigerate for at least 30 minutes before serving. It tastes better as it sits! Serve with toasted baguettes spread with coconut oil or whipped feta.

Grilled Salmon with a Pineapple, Mango and Strawberry Salsa

Recipe courtesy of Emeril Lagasse

Yield: 4 servings
 

Ingredients

• 4 teaspoons olive oil, divided
• 4 (6-ounce) salmon fillets, skin-on
• 2 teaspoons Essence, recipe follows
• 1 teaspoon salt
• 1/2 teaspoon fresh ground black pepper
• 1 recipe Fruit Salsa, recipe follows

Directions

1. Preheat a grill to medium.
2. Brush both sides of the salmon with the olive oil. Season the salmon on both sides with the Essence, salt and pepper. Place the fish on the grill, skin side down and cook for about 3 minutes then turn the fish 45 degrees and cook for an additional 3 minutes. Turn the fish over and cook for an additional 2 minutes, or until cooked through to the desired degree of doneness.
3. Remove the fish from the grill and serve with the fruit salsa spooned over the fish. Serve immediately.

Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
Yield: 2/3 cup

• 2 1/2 tablespoons paprika
• 2 tablespoons salt
• 2 tablespoons garlic powder
• 1 tablespoon black pepper
• 1 tablespoon onion powder
• 1 tablespoon cayenne pepper
• 1 tablespoon dried oregano
• 1 tablespoon dried thyme

Combine all ingredients thoroughly.

For the Fruit Salsa:
Yield: about 2 cups

• 3/4 cup small diced pineapple
• 3/4 cup small diced mango
• 1/2 cup small diced strawberries
• 1/4 cup small diced red onion
• 1 jalapeno, stemmed, seeded and finely chopped
• 2 tablespoons chopped fresh mint leaves
• 2 tablespoons freshly squeezed orange juice
• 1 tablespoon freshly squeezed lime juice
• 1/4 teaspoon salt

In a medium non-reactive bowl, combine all of the ingredients and stir to blend. Cover with plastic wrap and allow the salsa to macerate for 20 to 30 minutes before serving.

Read more at: http://www.foodnetwork.com/recipes/emeril-lagasse/grilled-salmon-with-a-pineapple-mango-and-strawberry-salsa-recipe.html?oc=linkback

Brown Sugar-Glazed Sweet Potatoes with Marshmallows

Bon Appétit | November 1994

Yield: Serves 8

ingredients

• 4 pounds red-skinned sweet potatoes (yams), peeled, cut into 1-inch pieces
• 2/3 cup packed golden brown sugar
• 5 tablespoons butter
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/4 teaspoon ground nutmeg
• Pinch of ground ginger
• 2 cups miniature marshmallows
• 1/2 cup sliced almonds

preparation

Preheat oven to 375°F. Arrange potatoes in 13 x 9 x 2-inch glass baking dish. Combine sugar, butter, cinnamon, salt, nutmeg and ginger in heavy small saucepan over medium heat. Bring to boil, stirring until sugar dissolves. Pour over potatoes; toss to coat. Cover dish tightly with foil.

Bake potatoes 50 minutes. Uncover; bake until potatoes are tender and syrup thickens slightly, basting occasionally, about 20 minutes. Increase oven temperature to 500°F. Top potatoes with marshmallows and nuts. Return to oven; bake until marshmallows begin to melt and nuts begin to brown, about 3 minutes.

From: http://www.epicurious.com/recipes/food/printerfriendly/Brown-Sugar-Glazed-Sweet-Potatoes-with-Marshmallows-813?

Ji Pai (Taiwanese Fried Chicken patty)

Ingredients:

3 chicken breasts
1 cup of flour
2 eggs, beaten
1 cup of sweet potato flour

Marinade: 

3 T of soy sauce

1 tbsp rice wine

1 tbsp of sugar

some white and black pepper (3- 5 shakes each)

1/3 teaspoon of five spice powder

3 pieces of garlic chopped

2 serrano chili sliced (optional)

1 spring onion

5 - 10 dash of sesame oil – all blended together by hand

Directions:

• slice the chicken breast sideways open into three times the size, then tenderize.
• put these chicken pieces in the marinade for half an hour or more in your fridge
• coat the chicken pieces fully in flour, then egg, then sweet potato flour, making sure it’s stuck on well into hot oil add the pieces of coated chicken, fry until golden brown
• take the chicken out, get the oil very hot and put the chicken pieces back in for about 10 seconds only.

   

Tuna Casserole

Ingredients:

• 1 (12 ounce) package egg noodles
• 1/4 cup chopped onion
• 2 cups shredded Cheddar cheese
• 1 cup frozen green peas    
• 2 (6 ounce) cans tuna, drained
• 2 (10.75 ounce) cans condensed cream of mushroom soup
• 1/2 (4.5 ounce) can sliced mushrooms (broccoli?)
• 1 cup crushed potato chips

Directions:

1. Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes, or until al dente; drain.
2. Preheat oven to 425 degrees F (220 degrees C).
3. In a large bowl, thoroughly mix noodles, onion, 1 cup cheese, peas, tuna, soup and mushrooms. Transfer to a 9x13 inch baking dish, and top with potato chip crumbs and remaining 1 cup cheese.
4. Bake for 15 to 20 minutes in the preheated oven, or until cheese is bubbly.

From: http://allrecipes.com/recipe/best-tuna-casserole/