Roasted Baby Carrots With Toasted Pecans and Praline Lacquer

Roasted Baby Carrots

With Toasted Pecans And Praline ‘lacquer

This is such a quick and easy side dish that can be made and paired with smoked pork, steak and de nitely spice-roasted chicken.   Serves 4-6

Ingredients:

3 pounds baby heirloom carrots, trimmed and washed
¼ cup cottonseed oil

1 tablespoon creole seasoning
1 cup pecan pieces, toasted
½ cup picked cilantro leaves

For The Lacquer:
1 cup Steen’s Cane Syrup
½ cup heavy whipping cream

½ cup apple cider
2 tablespoons apple cider vinegar
2 teaspoons kosher salt

Directions:

In a sauce pot, add all the ingredients for the

lacquer. Bring to a boil and turn down to a
simmer for 10 minutes.

In a mixing bowl, toss the carrots, oil and creole seasoning. Lay the carrots on a sheet pan in a single layer and bake in a 425° oven for 10 minutes.

Remove from the oven and pour the lacquer over the hot carrots and toss. Return to the oven for 5 more minutes.

Remove from the oven and pour in a bowl. Top with toasted pecans and picked cilantro leaves and serve.

Butter Chicken Soup

Butter Chicken Soup

One of the most beloved takeout dishes is reimagined as a comforting soup. Coconut milk keeps the soup creamy but light, while cauliflower makes it satisfying without being overly heavy. And by using a number of pantry ingredients, this dish will also keep your shopping list short.

Ingredients:
1 2/3 cups (400 mL) butter chicken sauce
1 2/3 cups (400 mL) coconut milk
2 1/4 cups (560 mL) low-sodium chicken broth
1/2 head cauliflower, cut into small florets
2 lbs (905 g) boneless, skinless, chicken breasts, cut into 1-inch (2.5-cm) chunks
4 tsp (20 mL) fresh lemon juice
1 cup (250 mL) cilantro leaves, roughly chopped, plus more for serving
Garam masala for serving

Directions:

In a large pot, bring sauce, coconut milk and chicken stock to a boil 

over high heat. Reduce heat to medium. Add cauliflower. Cook, 

stirring occasionally, until al dente, about 4 minutes. 

Add chicken.  Cook, stirring occasionally, until just cooked through,  

2 to 3 minutes.   Remove from heat and stir in lemon juice and half of cilantro.

Place a bowl and three 4-cup (1 L) containers on counter. Divide soup evenly. Top with some chopped cilantro and a pinch of garam masala.

Portions can be covered and refrigerated up to 5 days or frozen up to 1 month.  Serves 4

Persimmon And Pomegranate Salad

 

Persimmon And Pomegranate Salad

Persimmon season for this delicious fruit is short lived.  It is delicious used in salads or baked in cakes, cookies, or sweet breads.

Ingredients:
5 persimmons, thinly sliced into 1/8"- 1/4" rounds

1/2 cup pomegranate seeds
1/2 lemon, for juicing
1 tablespoon extra-virgin olive oil
2 tablespoons cilantro leaves
2 tablespoons mint leaves
sea salt

Jasmine Tea Brined Pork Tenderloin With Cucumber - Herb Salad

                                                                                                                                              

Jasmine Tea Brined Pork Tenderloin

With Cucumber - Herb Salad

Jasmine tea brings its delicate fragrance to an easy brine for pork tenderloin. A sweet-savory dry rub adds another layer of flavour before it hits the grill. Finally, a fresh, crunchy salad of cool cukes and tender herbs is like a rug that ties the room together. Serves 4
Ingredients:
1 1/2-inch (4-cm) knob ginger, halved lengthwise
1 tbsp (15 mL) sugar
3 tsp (15 mL) fine sea salt, divided
4 cups (1 L) boiling water
4 bags jasmine tea
2 pork tenderloins, each 12 oz (340 g; or 24 oz/680 g total)
3 tsp (15 mL) brown sugar, divided
1 1/2 tsp (7 mL) cumin
1 1/2 tsp (7 mL) paprika
3/4 tsp (4 mL) ground ginger
2 tbsp (30 mL) canola oil
2 tbsp (30 mL) fresh lime juice
4 tsp (20 mL) soy sauce
1 lb (455 g) mini cucumbers, about 7, cut into 3/4- to 1-inch (2- to 2.5-

   cm's chunks.
1 1/2 cups (375 mL) mint leaves
1 1/2 cups cilantro leaves
Toasted sesame seeds to garnish

Directions:
Place ginger, sugar and 2 tsp (10 mL) salt in a large bowl. Pour boiling water overtop and stir to dissolve sugar and salt. Add jasmine tea bags and stir once more. Set aside and cool to room temperature. Remove tea bags. Immerse pork, cover and refrigerate for at least 3 hours or up to 6 hours.

Remove pork from brine. Pat dry with paper towel. Cover and refrigerate up to 1 day. Discard brine.

To make dry rub, mix 1 1/2 tsp (7 mL) brown sugar, cumin, paprika, ground ginger and 1/2 tsp (2 mL) salt in a small bowl. Set aside.

To make the dressing, place oil, lime juice, remaining 1 1/2 tsp (7 mL) brown sugar and 1/4 tsp (1 mL) salt in a jar with a tight-fitting lid. Secure lid and shake until emulsified. Set aside.

Preheat grill to high, about 450°F (232°C). Brush pork with soy sauce then coat in dry rub.

While grill is heating, place cucumbers in a large freezer bag. Season with remaining 1/4 tsp (1 mL) salt. Seal bag. Using a rolling pin or other heavy object, smash the cucumbers until they lightly crush and split. Refrigerate while you grill the pork.

Grill pork, covered and turning occasionally, until nicely charred, about 8 minutes. Reduce heat to medium-high. Continue cooking pork, turning occasionally, until an instant-read thermometer inserted in thickest part reads 140°F (60°C) for medium, about 4 minutes, or 160°F (71°C) for well-done, about 7 minutes.

Remove from grill and allow to rest while you prepare the salad.

To prepare salad, drain cucumbers in a colander and transfer to a large bowl. Add herbs and dressing and lightly toss. Transfer to a platter, gently pushing the bulk of the salad to the perimeter of the platter. Slice pork into 1/4‑inch- (5-mm-) thick rounds and place in centre of platter. Garnish with sesame seeds.

Thai Duck Curry

 

Thai Duck Curry

Grandson Jacob enjoys the outdoor sports.  He is an avid hunter and often his aim is waterfowl.  Along with outdoor sports he enjoys being in the kitchen and has become quite a cook.  This curry dish is one of his favorite ways to utilize the game he harvests.  

Ingredients:

2 pounds duck legs

1 inch piece fresh ginger peeled and grated 

2 tablespoons minced lemongrass, white bulb-like part, optional

1 tablespoon minced gulangal root  *optional

1/4 to 1/3 cup store bought green Thai curry paste

3 cups coconut milk 

1 yellow or white onion, sliced 

5 lemon or lime leaves, optional 

2 tablespoons fish sauce

1 cup Basic Duck stock or chicken stock

5 small fresh Thai green eggplants, seeded and chopped or 1 cup green  

    bell pepper seeded and chopped

3 to 5 fresh green chilis such as Thai, Cayenne, or Serrano pepper, 

   sliced fine

1/4 cup fresh Thai basil torn into small pieces

1/4 cup fresh cilantro leaves, or mint leaves, chopped

Freshly squeezed lime juice for seasoning

Cooked white rice for serving.

Directions:

If using domestic duck legs, trim away any excess fat.  Separate the legs and thighs with a cleaver or heavy kitchen scissors.  Pierce the skin all over with with a needle or sharp instrument at an angle not to pierce the meat only the skin.  If cooking wild ducks pierce the legs and thighs only if they are fatty.  Brown on skin side only not the meat

Arrange duck pieces skin side down in a large sauté pan with a medium heat and cook for about 15 minutes.  Let them render out some of the fat and brown.  Do not cook the meat side. 

Spoon out 2 tablespoons of the accumulated fat and put it in a Dutch oven, a wok, or other large heavy pot.  Place over high heat until the fat begins to smoke, then add the ginger, lemon grass, gulgangel and curry paste, and stir fry for 1 1/2 minutes.  Add 1 cup coconut milk and continue to stir until mixed well.  Bring to a boil for 5 minutes stirring often..

Mix in the pieces of duck, onion, citrus leaves and fish sauce, and 2 cups coconut milk and the stock.  Cover the pot and heat and adjust the heat to maintain a gentle simmer and cook for 1 hour.  Add the eggplants and simmer 20 minutes more, until the meat is falling off the bones.

Remove the bones from the stew and strip the meat from the bones.  Return the meat to the curry and cook for a few minutes more.  You can do this if you choose to remove bones from the curry.

Add the chiles, cilantro and basil, cook for 2 minutes more.  Taste and adjust flavor with fish sauce if needed.  Taste and season with lime juice.  Serve at once with rice.

One Pot Moroccan Stew

 One-Pot Moroccan Stew

The Moroccan one-two punch of cumin and cinnamon really makes lamb and chickpeas shine. Time is an important ingredient in this stew, as the slow braise tenderizes the meat, plumps up the apricots and allows the spices to sing. The extras are optional, but flatbread is highly recommended for soaking up the sauce. 
Ingredients:
1 lb (455 g) boneless lamb shoulder, cut into 1-inch (2.5-cm) pieces
Salt to taste
1 tbsp (15 mL) olive oil
1 onion, thinly sliced
2 medium carrots, peeled, cut into 1/2-inch (1-cm) rounds
4 cloves garlic, minced
1 tbsp (15 mL) finely minced ginger
1 tbsp (15 mL) tomato paste
1 tbsp (15 mL) ground cumin
1 tbsp (15 mL) paprika
1/4 tsp (1 mL) cinnamon
1/4 tsp (1 mL) cayenne
2 cups (500 mL) unsalted beef broth
1 can (796 mL) diced tomatoes
1 can (540 mL) chickpeas, drained, rinsed
8 dried apricots, halved
1/4 cup (60 mL) packed cilantro leaves, roughly chopped, plus more for serving
1/4 cup (60 mL) packed mint leaves, roughly chopped, plus more for serving
Plain yogurt, slivered almonds and flatbread to serve

Directions:

Preheat oven to 350°F (177°C)

Season lamb with salt. Heat olive oil in a large Dutch oven over medium-high heat. Add lamb. Cook, turning occasionally, until nicely browned, 7 to 8 minutes. Transfer meat to a plate.

Reduce heat to medium. Add onion and carrot, and cook, stirring often, until they start to brown, about 3 minutes. Add garlic and ginger. Cook until fragrant, 1 minute. Add tomato paste, cumin, paprika, cinnamon and cayenne. Cook 1 minute. 

Add beef broth, tomatoes, lamb and any juices. Season with salt. Raise heat to high. When it comes to a boil, cover and place in oven. Cook 1 hour. Stir in chickpeas and apricots. Continue cooking until lamb is fork-tender, about 30 minutes more.

Remove pot from oven and stir in herbs.  Serve in warmed bowls topped with yogurt and almonds. Sprinkle with extra herbs.  Serve with flatbread.
Serves 2 to 3

Roast Asparagus With Chermoula

 

Snapping the ends off of asparagus spears is one of the more mindless, meditative tasks in the kitchen. But listen closely and the snap itself brings a perverse satisfaction of its own. (Is it an asparagus stalk or your obnoxiously loud neighbor’s neck? You decide.) 

The chermoula topping is a tangy North African condiment that takes muscle, just like its pesto counterpart. Instead of the food processor, you can mash the garlic in a mortar and pestle with the salt and spices, then slowly sprinkle in the parsley and cilantro, and finally the olive oil and lemon. If you have any leftover, jar the extra chermoula to serve with fish and other vegetables.

Ingredients:
Chermoula
1 garlic clove
1/2 teaspoon kosher salt
1/2 teaspoon ground cumin
Pinch of cayenne pepper
1/2 cup fresh parsley leaves
1/2 cup fresh cilantro leaves
1/3 cup extra-virgin olive oil, plus 1 to 2 tablespoons as needed
1 tablespoon freshly squeezed lemon juice
Asparagus
1 bunch asparagus (about 1 pound)
1 to 2 teaspoons olive oil
Salt

Directions:
Preheat the oven to 400°F.

To make the Chermoula:

Place the garlic in a food processor and process until chopped. Add the salt, cumin, and cayenne and pulse to combine. Add the parsley and cilantro leaves and process until finely pureed. Slowly add the 1/3 cup of olive oil and then the lemon juice. Season to taste with more salt, spices, and/or lemon juice; you can also add another 1 to 2 tablespoons olive oil to balance the flavors.

To roast the asparagus:
Hold an asparagus stalk in your nondominant hand with the bottom facing out. Grasp the end and snap where it bends naturally to remove the woody end. Continue with the remaining asparagus.

Place the asparagus on a rimmed baking sheet, drizzle with the oil, and sprinkle with salt. Rotate the asparagus to coat in the oil. Roast in the hottest part of the oven until the tips are crispy and the thick part of the stalk is cooked through when poked with a knife;the time ranges from 15 minutes for pencil-thin asparagus to 20 to 25 minutes for superthick ones. Turn once during cooking.

Serve the asparagus right away on a platter, drizzled with the Charmoula.  Serves 4

Scallop Tiradito

                                

Scallop Tiradito

Preservative-free scallops are sweeter and more flavourful than “wet” (aka “preserved”) scallops and are the only kind you should eat raw. A good fishmonger should have these available—ask for “dry-pack” scallops, and yes, it’s totally ok to buy them frozen if that’s what they’ve got. They should be ivory-coloured instead of white, and, if fresh, sticky (not slippery) and smelling of the sea. Once you’ve scored them you’re done with the hard work. This beauty takes seconds to make and is perfect ice-cold-beer food. For the ginger juice, squeeze grated ginger between your fingertips over a measuring spoon—keep the juice and discard the pulp.    
Ingredients:
1/2 habanero pepper, ribs and seeds removed
1 tsp (5 mL) chopped garlic
Pinch fine sea salt
2 tsp (10 mL) ginger juice (see note above)
Juice of 1 large chilled lemon, strained
Juice of 2 chilled limes, strained
6 large dry-pack scallops, chilled (see note above)
1 mini cucumber, sliced very thinly
2 tsp (10 mL) extra virgin olive oil
2 chilled passion fruit, halved
Maldon salt
Small handful cilantro leaves
Plantain chips to serve 

Directions:

Place a lipped plate or platter in the fridge while you’re doing your prep.

Combine the habanero and garlic on a cutting board and finely chop. Add a pinch of salt and work mixture into a smooth paste by smashing and dragging it against cutting board with the side of your chef’s knife. Add this to a small bowl along with ginger juice, lemon and lime juices. Put bowl in fridge and take out platter.

Cut each scallop into four thin coins. Arrange on platter along with cucumber slices. Pour lemon Citra hops deliver bright notes of lemon zest and a gentle bitterness to this pale ale, just right for balancing the light sweetness of the scallops. juice mixture over and drizzle with olive oil. Spoon passionfruit pulp overtop, season with Maldon salt, and scatter with cilantro. Serve with plantain chips while the scallops and dressing are still nice and cold.  Serves 4 to 6

Black Bean Quesadilla

Black Bean Quesadillas ~ Vegetarian

The mushrooms and black beans give these quesadillas a “meaty” heartiness while still keeping them vegetarian. They’re so easy to whip up and come together in no time, making them perfect for that weeknight when you don’t really feel like spending too much time in the kitchen. The avocado crema pairs perfectly with the quesadillas and can be made the morning of. Just make sure to wrap it well in plastic wrap so that it doesn’t turn brown.

Ingredients:

1/4 cup lightly packed cilantro leaves

1 medium avocado, pitted
Finely grated zest and juice of 1 lime
Kosher salt and freshly ground black pepper
2 tablespoons everyday olive oil
1 pound sliced cremini or button mushrooms
2 garlic cloves, minced
1 medium red onion, thinly sliced
1 can (15-ounce) black beans, drained and rinsed
4 burrito-size flour tortilla
2 cups shredded Monterey Jack cheese

Directions:
In a food processor or blender, combine the sour cream, cilantro, avocado, lime zest and juice and season with salt and pepper. Process until smooth then taste and adjust seasoning accordingly. Transfer the avocado crema to a bowl, cover tightly with plastic wrap and chill until ready to use.

Heat the olive oil in a large skillet over medium-high heat until it begins to shimmer. Add the mushrooms, garlic and onions, and cook, stirring often, until just beginning to brown, about 10 minutes. Stir in the beans, season with salt and pepper and cook until warmed through, about 1 minute. Transfer the vegetables to a bowl and keep warm. Wipe the skillet clean with paper towels.

Return the skillet to medium-low heat. Place one tortilla on the dry skillet and cook for about 20 seconds per side to make it pliable. Sprinkle ¼ cup cheese onto one half of the tortilla. Top with about one-quarter of the mushroom-bean mixture and then sprinkle with another ¼ cup of cheese.

Fold the tortilla over to create a half-moon and cook the quesadilla until the cheese is melted through and the tortilla is golden brown and crisp on both sides, 1 to 2 minutes per side. Transfer the quesadilla to a cutting board, tent with foil to keep warm, and repeat with the remaining tortillas, cheese and mushroom-bean mixture to make three more quesadillas.

Slice each quesadilla into quarters and transfer to a serving plate. Serve with the avocado crema on the side.

Sesame Chicken Salad With Mandarin-Ginger Vinaigrette

Sesame Chicken Salad with 

Mandarin-Ginger Vinaigrette 

Developed by Sara Quessenberry for Cleveland Clinic Wellness
Think you need dozens of ingredients and hours in the kitchen to create a delicious meal? Our Sesame Chicken Salad begs to differ. Proof that simplicity and satisfaction are anything but opposites, this Asian-inspired salad is loaded with flavor and a snap to make. The bed of Napa cabbage, kale, and carrots offers crunch and loads of nutrients, and cilantro, scallions, and sesame seeds up the flavor ante. For the vinaigrette, you pull out all the stops, but even those are quite simple. A combination of fresh mandarin orange juice, lime juice, toasted sesame oil, and ginger create tang and natural sweetness. Enjoy for lunch or as a simple weeknight dinner.  Serves 4

Ingredients:
For the salad:
2 6-ounce boneless, skinless chicken breasts
6 cups shredded napa cabbage
2 cups torn kale leaves
2 mandarin oranges, peeled and sliced into rounds
1 carrot, shredded
3 scallions, thinly sliced
1/2 cup fresh cilantro leaves
1 tablespoon sesame seeds
For the vinaigrette:

3 tablespoons fresh mandarin orange juice
1 tablespoon fresh lime juice
1 tablespoon toasted sesame oil
1 tablespoon grated fresh ginger
1/2 teaspoon kosher salt
Directions:
To poach the chicken breasts, put them in a medium saucepan and cover with cold water by 1 inch. Place over medium-high heat and let come to a boil. Cover tightly, remove from the heat, and let stand for 15 minutes. Remove the chicken from the water and let cool to room temperature. Refrigerate until ready to use, then shred the chicken.

In a large bowl, combine the cabbage, kale, orange slices, carrot, scallions, and cilantro.

In a small bowl, stir together the orange juice, lime juice, sesame oil, ginger, and salt. Drizzle over the salad and toss well.

Divide the salad among bowls and sprinkle with sesame seeds.

Nutritional facts per serving: 245 calories, 7 g total fat, 1 g saturated fat, 23 g protein, 30 g carbohydrate, 12 g dietary fiber, 9 g sugar, 0 g added sugar, 41 mg cholesterol, 382 mg sodium