Archive | Recipes 2013

COCONUT CURRY SAUCE FOR CHICKEN, PORK, OR VEGETABLES

By Becky Poss

Serves 2 to 4

In a blender, mix:
1 can coconut milk
Scant ¼ cup peanut butter
2 teaspoons Ancho Chili powder
1 teaspoon Cumin
1 teaspoon Shallot Salt
3 chopped garlic cloves or 1 heaping teaspoon from a jar.
2 teaspoons minced ginger from a jar
3 tablespoons Curry Powder (not hot) OR Bangkok Blend

Taste once blended, and add more of the blend if you want it more flavorful. Use this sauce to simmer diced chicken or pork until cooked, approx. 10 minutes. Check for doneness.

I love to roast vegetables before adding to the sauce and slowly warming it before serving. Carrots and zucchini can roast together, tossed in some olive oil and placed on tin foil on a cookie sheet at 400 degrees F. for about 10 minutes. Slide the vegetables and their juices out of the foil and into the sauce in the pan. Roasted jalapenos and poblanos are divine, and they lose much of their heat if you remove the seeds and roast them similar to above. Green beans, steamed, are perfect.

Serve on steamed rice, and top with chopped unsalted peanuts and fresh cilantro.

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RICH, HEALTHY, FULL-FLAVOR PASTA SAUCE

By Becky Poss

Serves 2 to 4

In a blender or food processor, blend:
1 cup drained jarred roasted red peppers
1 small can tomato paste
1/3 cup red or white wine
3 tablespoons Italian Blend or Herbs of Provence spices
3 finely chopped garlic cloves
1 teaspoon each: Ancho Powder, Smokey Paprika, and Shallot Salt
½ cup grated Parmesan cheese
3 tablespoon olive oil
Optional: a couple drops of Smokey Chipotle Tobasco

This is thick. Pour into sauté pan and simmer gently for 5 minutes. Prepare your favorite pasta, drain and toss with 3 tablespoons olive oil. Put each pasta serving into a bowl. Top each with generous scoop of sauce and extra Parmesan. For a kick, sprinkle with blue cheese and chopped green olives.

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CAPRESE LASAGNA

From Shari and Dick Parsons

Serves 8. Don’t skimp on cheese, garlic or tomatoes.

9 whole grain lasagna noodles
4 tablespoons butter
3 to 4 cloves garlic, chopped
4 tablespoons flour
4 cups milk
A few dashes of nutmeg
Salt and freshly grated pepper
3 cups shredded cheese, mozzarella, and other Italian cheese
Lots of fresh basil, stems removed
6 to 7 Roma tomatoes, thinly sliced

Cook wheat lasagna noodles, cooking slightly less than directions recommend. Drain noodles and set aside.

Melt butter in saucepan, add garlic; sauté about a minute. Sprinkle flour over butter/garlic to make roux. Whisk milk into mixture, bring to a bubble, add seasonings, simmer until thickened somewhat.

Layer in ingredients in buttered 9- by-13-inch pan as follows: Spread ¼ of garlic white sauce in bottom of pan, put 3 whole noodles, then 1/3 of tomato slices, a layer of basil leaves, ¼ of sauce and 1 cup cheese.  Repeat layers two more times, ending with cheese.

Bake at 375 degrees 30 to 45 minutes, 375 degrees, until cheese is melted and sauce bubbly. If it gets too brown, cover with foil as it bakes.

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QUINOA TACO SALAD

From Debbie and Jim Nicholson

Serves 12

Quinoa (Keen-wa) is a tiny, bead-shaped ivory-color grain, loved by the ancient Incas. It swells to 4 times its volume when cooked.

1 cup quinoa
1 tablespoon olive oil  
1 red onion, chopped
3cloves garlic, chopped
1 ½ teaspoons  cumin
½ teaspoon  oregano
1 to 1 1/2 teaspoons chili powder
Dash cayenne pepper
½  each red, yellow and green peppers, chopped
1 (15-ounce) can black beans, drained, rinsed and drained again
¾ cup diced tomatoes
2 limes, 1 juiced and 1 sliced
6 to 8 ounces baby spinach, stems removed
1 bunch cilantro, stems removed
1/3 cup cheddar or feta cheese
1 avocado, diced

Cook quinoa according to package instructions.

Heat olive oil in a sauté pan over medium heat; add onion and sauté for 3 to 5 minutes, until translucent and tender. Add garlic, cumin, oregano, chili powder, cayenne and peppers; sauté an additional 2 minutes.  

Remove from heat. Stir in the black beans, tomatoes and the juice of 1 lime. Stir in quinoa.  Season to taste with salt and pepper.  

Chop spinach and line the bottom of a bowl, top with the quinoa mixture, cheese and diced avocado and chopped cilantro. Garnish with lime slices.

Variation:  If desired, add 1 ½ cups roasted corn, cut from cob, and/or 4-ounce can sliced ripe olives, drained, to quinoa mixture.

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