Roast Chorizo-Stuffed Adobo Pork Loin With Black Beans And Rice

This is the ticket when you are expecting a houseful of guests. The black beans and rice, which cook under the pork during the last 20 minutes of cooking, are the beneficiaries of the roast's spicy pan drippings. Leftover pork can be turned into an amazing pot of chili - just use your favourite recipe, shred the pork into bite-size pieces, and substitute it for the beef.

Serves 16 (or 8, with another meal of leftovers)

If you don't want to cook such a large roast, buy a 3 1/2- to 4- pound pork loin, halve the remaining ingredients, and roast it over a smaller pan to serve 8. Since a smaller roast is shorter — not thinner — the cooking time should not differ dramatically. Stuffed and seasoned, the roast can be refrigerated (no need to cover it) a day ahead.

16 large garlic cloves, peeled
6 tablespoons olive oil, divided
1 pound fully cooked chorizo sausage, cut into large chunks
1 cup whole fresh cilantro leaves, plus 1 cup chopped
1/4 cup chipotle chiles in adobo sauce (from a 7-ounce can)
3/4 cup plain dry bread crumbs
3 tablespoons ground cumin, divided
2 tablespoons plus 2 teaspoons kosher salt, divided
1 tablespoon plus 1 1/2 teaspoons freshly ground black pepper, divided
2 tablespoons ground paprika
2 tablespoons packed light or dark brown sugar
1 whole boneless pork loin (6–8 pounds; see headnote)
4 cans (15 to 16 ounces each) black beans, drained
1 quart chicken broth
2 cups long-grain rice
1 can (14.5 ounces) petite-diced tomatoes, undrained
1 bunch scallions, thinly sliced (about 1 cup)

Heat garlic cloves and 3 tablespoons oil in a small skillet over medium heat. Once garlic starts to sizzle, reduce heat to low and continue to cook, turning cloves once or twice, until soft and golden, 5 to 7 minutes.

Meanwhile, place chorizo, 1 cup whole cilantro leaves, chipotles, bread crumbs, and 1 tablespoon cumin in a food processor bowl. Add garlic and its oil and process until ingredients are finely ground; set aside.

Mix remaining 2 tablespoons cumin with 2 tablespoons salt, 1 tablespoon pepper, paprika, and brown sugar in a small bowl.

Adjust oven rack to lower-middle position and heat oven to 250 degrees. Lay pork loin on a sheet of plastic wrap, fat side down. Slit pork loin lengthwise down center almost — but not quite — all the way through to form a long pocket. Brush cavity with 1 tablespoon oil and sprinkle with remaining 2 teaspoons salt and remaining 1 1/2 teaspoons pepper.

Line cavity with sausage mixture. Tie roast crosswise with butcher's twine at 1 1/2-inch intervals, alternating between one end and the other so stuffing remains even.

Brush roast with remaining 2 tablespoons oil and sprinkle all over with cumin-paprika mixture.

Place roast on a wire rack set over a large heavy roasting pan and roast until a meat thermometer stuck into center registers 125 to 130 degrees, about 1 1/2 hours. Increase oven temperature to 400 degrees. Remove rack with pork from pan and add beans, broth, rice, and tomatoes.

Stir and return rack with roast to pan and return pan to oven. Continue to roast until a meat thermometer stuck into center of pork registers 155 to 160 degrees, about 20 minutes longer. Transfer to a carving board and let rest, uncovered, for 15 to 20 minutes. Meanwhile, stir scallions and remaining 1 cup chopped cilantro into beans and rice; cover and keep warm. Just before serving, cut roast into 1/2-inch-thick slices, place on individual dinner plates and spoon some rice and beans alongside.

Drink: A full-bodied Zinfandel

Excerpted from Perfect One-Dish Dinners: All You Need for Easy Get-Togethers by Pam Anderson. Copyright 2010 by Pam Anderson.

Roasted Mixed Nuts

These roasted nuts are rich and attractive, salty, spicy, sweet and aromatic with a hint of orange. If making these in the spring, you can use blanched almonds in place of the mixed nuts. You can also substitute an equal amount of fresh rosemary for the thyme. The nuts can be stored in an airtight container for up to 1 month.

1-1/4 lbs roasted salted premium mixed nuts
2 tablespoons minced fresh thyme leaves
1 teaspoon finely grated orange zest
2 teaspoons packed dark brown sugar
2 teaspoons paprika
1/2 teaspoon cayenne pepper
1/2 teaspoon kosher salt
1-1/2 tablespoons butter

Adjust oven rack to middle position and heat oven to 350 degrees. Spread nuts on a 13x9 inch metal baking pan. Toast until fragrant and very hot, 10-12 minutes.

Meanwhile, mix thyme, zest, brown sugar, paprika, cayenne, and salt in a small bowl. Microwave butter in another small bowl until melted; stir in thyme mixture. Pour hot nuts into a large bowl. Add thyme mixture and stir until completely coated. Pout nuts back onto baking pan and cool. Serve warm or at room temperature.

Deviled Eggs on Butter Lettuce with Honey-Mustard Dressing

The honey-mustard dressing does double duty here, flavoring the deviled eggs stuffing and dressing the tender butter lettuce on which the eggs are served.

1/2 cup light mayonnaise
3 tablespoons Dijon mustard
2 tablespoons honey
4 teaspoons rice wine vinegar
Salt and pepper
6 boiled eggs
2 heads Boston lettuce, leaves separated

Whisk mayonnaise, mustard, honey, vinegar, and salt and pepper to taste in a small bowl. Peel eggs and halve lengthwise; remove yolks and place in a small bowl. Mash 5 tablespoons dressing into yolks to make a smooth filling.

Just before serving, spoon (or pipe) a portion of yolk mixture into each egg white half. Gently toss lettuce with enough of the remaining dressing to lightly coat. Arrange a portion of lettuce leaves on each of six salad plates. Top each with 2 deviled eggs. Drizzle with a little additional dressing, if desired, and serve.

Shrimp Wonton Crisps

Crisp wonton chips, herbaceous Asian pesto, sweet peanuts, briny shrimp - all the makings of a terrific nibble. The wonton crisps can be stored in a tin for several days, the pesto can be covered and refrigerated for a week or more an the shrimp are bought pre-cooked. When you're ready to serve this appetizer, it's just quick assembly.

Ingredients:
1 medium garlic clove
3 tablespoons honey-roasted peanuts, plus 2 tablespoons chopped for garnish
1/4 teaspoon crushed red pepper flakes
2 cups packed fresh cilantro leaves
3 tablespoons vegetable oil, plus 1 cup for frying
1 teaspoon sugar
1 teaspoon soy sauce
9 wonton wrappers, quartered
18 cooked, peeled shrimp (31-to-35 count) halved lengthwise

Directions:
Mince garlic, 3 tablespoons peanuts and pepper flakes in a food processor. Add cilantro, 3 tablespoons oil, sugar and soy sauce and process to pesto consistency

Heat remaining 1 cup oil over medium heat in a medium skillet. When oil starts to simmer, add 12 wonton quarters; fry, turning once, until golden brown, about 1 minute. Transfer to a wire rack. Repeat twice with remaining wontons.

Just before serving, place a shrimp half on each wonton crisp. top with generous 1/4 teaspoon peston, and garnish with a sprinkling of chopped peanuts.

Makes:3 dozen

From: “Perfect One-Dish Dinners” by Pam Anderson

Roast Salmon with Potatoes, Asparagus and Lemon-Dill-Caper Drizzle

Here's a clever way to use our oven to the fullest. Set the baking sheet of potatoes on the bottom rack and the salmon on the upper-middle rack in a cold oven and then turn it on. Cooked in the preheating oven, the potatoes brown beautifully as the salmon roasts. Sliced the cooked salmon onto a serving platter, and cook the asparagus on the same baking sheet while the fish rests. Arrange the potatoes and asparagus around the salmon.


1 whole side salmon (2-1/2 to 3 lbs)
5 tablespoons olive oil, divided
Salt and pepper
2 pounds fingerling potatoes or small red new potatoes, halved
2 bunches (2 lbs) asparagus, tough ends snapped off
1/4 cup coarsely chopped fresh parsley
1/4 cup coarsely chopped fresh dill leaves, plus dill sprigs for garnish
1/4 cup capers plus 2 teaspoons caper juice
3 medium scallions, thinly sliced
1-1/2 teaspoons finely grated lemon zest, plus lemon slices for garnish
6 tablespoons extra-virgin olive oil

Set salmon on a large baking sheet and coat both sides with 2 tablespoons olive oil and a generous sprinkling of salt and pepper. Toss potatoes with another 2 tablespoons olive oil and a generous sprinkling of salt and pepper. Plate potatoes, cut side down, on a second large baking sheet. Toss asparagus with remaining 1 tablespoon olive oil and salt and pepper.

Adjust oven racks to lowest and upper-middle positions. Place potatoes on bottom rack and salmon on upper rack of cold oven, then heat oven to 400 degrees. Roast until salmon is just opaque throughout, about 25 minutes, and potatoes are golden brown, about 30 minutes. Transfer salmon to a large platter. Add asparagus to salmon baking sheet and roast, along with potatoes, until bright green and just tender, 5-8 minutes, depending on thickness. Meanwhile, mix parsley, dill leaves, capers and juice, scallions, lemon zest and extra-virgin olive oil in a small bowl.

Arrange potatoes and asparagus on platter with salmon, garnishing with dill sprigs and lemon slices. Serve immediately, passing sauce separately.

Beef and Bean Enchiladas with Red Sauce

Here's a quick to assemble enchilada recipe from Pam Anderson.

1-1/2 lbs lean ground beef
2 tablespoons chili powder
1 can (15.5 oz) pinto beans, drained, half the beans mashed
8 oz grated pepper Jack cheese (3 cups), divided
1 tablespoon olive oil
1 large white onion, halved, half finely diced, half thinly sliced
1 can (16 oz) plus 1 can (8 oz) tomato sauce
2 cups chicken broth
1/4 cup sour cream, plus more for passing
16 corn tortillas

Adjust rack to center position and heat oven to 400 degrees.

Heat a large (11-12 inch) deep skillet over medium-high heat. Add ground beef and cook, stirring frequently, until meat loses its raw color and liquid evaporates, about 7 minutes. add chili powder and continue to cook, stirring, until fragrant, about 2 minutes longer. Transfer to a medium bowl. Stir in mashed and whole beans, along with 1-1/2 cups cheese.

Meanwhile, return unwashed skillet to burner and heat oil over medium-high. Add diced onion and cook, stirring frequently, until soft, 4-5 minutes. Add tomato sauce and simmer to tomato-paste consistency, stirring frequently and reducing heat if sputtering dramatically, 8-10 minutes. Add broth and bring to a simmer. Remove from heat and whisk in sour cream. Stir 3/4 cup sauce into meat mixture and spread 1 cup sauce over bottom of a 13x9 inch baking dish.

Wrap tortillas in two damp paper towels and microwave on high power until warm and pliable, about 45 seconds. Spoon about 1/4 cup meat mixture into a tortilla. Roll into a cylinder and place seam side down in baking dish. Repeat with remaining filling and tortillas. Drizzle enchiladas with 1-1/2 cups sauce and sprinkle with remaining 1-1/2 cups cheese. Spray a large sheet of foil with cooking spray. Cover baking dish with foil, oiled side down, and bake until heated through, about 25 minutes. Remove foil, sprinkle with onion slices, and bake for 5 more minutes. Let stand for a few minutes and serve with sour cream and remaining sauce.

Spicy Chicken Enchiladas Verde

• 3 cups shredded cooked chicken (we used a store-bought rotisserie chicken)
• 2 cups (16 oz.) store-bought salsa verde, divided
• 8 ounces grated Monterey Jack cheese, divided
• 1/3 cup chopped fresh cilantro, divided
• Salt and freshly ground black pepper
• 10 corn tortillas
• Cooking Spray
• 1/4 medium yellow onion, thinly sliced
• Sour cream (if desired for topping)

1. Adjust oven rack to center position and heat oven to 375 degrees.
2. Mix chicken with 2/3 cup salsa verde, 1 1/2 cups cheese, scant 1/4 cup cilantro, and salt and pepper to taste. Spread 1 cup salsa in a 13 x 9-inch baking dish.
3. Wrap tortillas in two damp paper towels and microwave on high power until warm and pliable, about 45 seconds. Spoon about 1/4 cup chicken filling into a tortilla. Roll up and place seam side down in baking dish. Repeat with remaining filling and tortillas. Drizzle enchiladas with remaining 1/3 cup salsa and sprinkle with remaining cheese. Spray a large sheet of foil with cooking spray. Cover baking dish with foil, oiled side down, and bake until heated through, about 25 minutes. Remove foil, sprinkle with onion slices, and bake for 5 more minutes. Sprinkle with remaining cilantro, let stand for a few minutes, and serve with sour cream, if desired.

Quick Creamy Lasagna

Source: Miami Herald

If your kids are old enough to be home alone after school, they're probably old enough to heat the oven and pop this in for you. For most families, this makes enough for at least two meals. Leftovers can be refrigerated for several days and reheated in the microwave. Or cut them into individual portions and freeze for those inevitable nights when everyone needs to eat at a different time.

Complete the meal: Cook a package of frozen broccoli florets or simply make a green salad.

• Salt

• 15 ripple-style oven-ready lasagna noodles (such as Ronzoni; from 2 boxes)

FILLING (choose one)

• Chicken: 4 cups cooked, shredded meat (from 1 rotisserie chicken)

• Seafood: 2 cups (1 pound) pasteurized lump crab meat plus 2 cups cooked salad shrimp

• Vegetarian: 1 pound sliced mushrooms sautéed and mixed with 2 thawed, squeezed-dry (10-ounce) boxes frozen chopped spinach

TO COMPLETE DISH

• 1 ½ teaspoons dried basil

• 12 ounces reduced-fat cream cheese, softened

• ½ cup reduced-sodium chicken or vegetable broth

• 1 (24- to 26-ounce) jar good-quality marinara sauce

• 4 cups (1 pound) grated part-skim mozzarella cheese

• 3/4 cup finely grated Parmesan cheese

• Vegetable oil spray

Place oven rack in lower-middle position; heat oven to 400 degrees.

Dissolve 1 ½ tablespoons salt in 2 quarts piping hot tap water in a 9-by-13-inch baking dish. Add noodles and soak until soft, about 10 minutes. Drain and set aside.

Meanwhile, mix filling of choice with basil, 8 ounces of the cream cheese and 1/4 cup of the broth. In another bowl, mix remaining 4 ounces cream cheese and 1/4 cup broth; set aside.

Smear 1/4 cup marinara sauce on bottom of baking dish. Layer ingredients in this order:

• 3 noodles

• scant cup marinara

• 1 cup filling (scant if vegetarian)

• 3/4 cup mozzarella

• 2 tablespoons Parmesan

Repeat layering 3 times, for a total of 4 layers.

Top with remaining 3 noodles, cream-cheese broth mixture, 1 cup mozzarella and 1/4 cup Parmesan.

Spray a large piece of aluminum foil with oil and place it, oil side down, over the pan, sealing tightly. Bake until bubbly throughout, 40 to 45 minutes (50 to 55 minutes if it went straight from the refrigerator into the oven).

Leaving the lasagna on the same rack, remove the foil and broil until spotty brown, about 5 minutes. Let stand 10 minutes before cutting. Makes 10 to 12 servings.

Source: Adapted from Perfect One-Dish Dinners by Pam Anderson (Houghton Mifflin, $32, Sept. 20).

Per serving (based on chicken filling): 496 calories (40 percent from fat), 21.4 g fat (10.9 g saturated, 6.2 g monounsaturated), 103.4 mg cholesterol, 38.3 g protein, 35.4 g carbohydrates, 2.3 g fiber, 866 mg sodium.

One-Pot Penne with Spinach and Feta

Recipe By Pam Anderson from "Perfect One-Dish Dinners"

These highly-seasoned spinach "meat" balls will appeal to both vegetarians and carnivores alike. Although the balls tend to fall apart when heated the second time, leftovers are still wonderful.

Serves 6-8

• 8 garlic cloves, peeled, 3 left whole, 5 minced
• 4 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
• ½ stick (4 tablespoons) butter, melted
• 1 cup crumbled feta cheese (generous 4½ ounces), plus more for topping
• ½ cup finely grated Parmesan cheese
• 1½ cups dry bread crumbs
• 1 teaspoon dried oregano
• 1¾ teaspoons salt, divided
• 4 large eggs
• 6 tablespoons olive oil, divided
• ½ teaspoon crushed red pepper flakes
• 1 cup dry red wine
• 2 cans (28 ounces each) crushed tomatoes
• 1 pound penne pasta

1. Adjust oven rack to lower-middle position and heat oven to 350 degrees. Heat a small skillet over medium-high heat. Add 3 whole garlic cloves and toast until spotty brown, about 5 minutes. Remove garlic from skillet, smash, and mince.

2. Meanwhile, break up spinach into a medium bowl. With a fork, mix in butter, cheeses, cracker crumbs, oregano, and ¾ teaspoon salt.

3. Mix eggs and minced toasted garlic together and stir into spinach mixture with fork until thoroughly combined. Using a 2-tablespoon measure, such as a coffee scoop, form mixture into about 36 balls.

4. Coat a large heavy roasting pan with 2 tablespoons oil. Add spinach balls and roast in oven until firm, about 20 minutes. Transfer to a plate and set aside.

5. Add remaining ¼ cup oil, pepper flakes and remaining 5 minced garlic cloves to roasting pan and set over medium-high heat. Cook, stirring, until garlic is golden, a couple of minutes. Add wine and simmer to reduce by half, about a minute. Add tomatoes and enough water to make a saucelike consistency. Bring to a simmer, add spinach balls and reduce heat to medium-low, and cook, loosely covered with heavy-duty foil, to blend flavors, 10 to 15 minutes. Increase heat to medium-high, add 6 cups water and remaining 1 teaspoon salt, and return to a simmer. Add penne, cover loosely with foil and cook, stirring gently and frequently, until pasta is tender, about 15 minutes. Serve, sprinkling each portion with feta cheese.

Creamy Flan

Neufchâtel adds body to this quickly made, do-ahead flan, while evaporate and sweetened condensed milk offer incredible creaminess, all without unnecessary calories. Covered and refrigerated, the flan can be made up to 3 days ahead.

1 cup sugar
1 package (8 oz) light cream cheese (Neufchâtel), softened
4 large eggs
1 can (12 oz) evaporated milk
1 can (14 oz) sweetened condensed milk
1 teaspoon vanilla extract

Preheat oven to 325°F. Adjust oven rack to middle position.

Bring 1 quart of water to a boil for a water bath.

In a saucepan, whisk together constantly 1/4 cup water and sugar and bring to a boil. As soon as mixture begins to boil, stop whisking, lower temperature to medium and let simmer until it turns golden brown, 10-15 minutes. Pour mixture into a 9″ deep dish pie pan (or individual oven safe ramekins), set in a roasting pan or deep baking pan large enough to accommodate the dish(es).

While the water/sugar mixture is simmering, beat the cream cheese in a large mixing bowl until smooth.

Add eggs, one at a time, stopping to scrape down the sides of the mixing bowl after each egg is added.

Add evaporated and condensed milk, and vanilla and mix until combined well.

Put roasting pan in oven and pour cream cheese mixture into pie plate (or individual ramekins). Pour hot water in the bottom of the roasting pan to reach about halfway up the pie plate (or ramekins). Bake until flan is jiggly but not watery, about 1 hour. (Reduce baking time to about 45-50 if using the individual ramekins.)

Remove from oven, cool and refrigerate until ready to serve. Run a small knife around perimeter of the pie plate to loosen sides and invert onto a rimmed platter or plate. Cut into pieces and serve.

Lemon-Shallot Vinaigrette

2 medium shallots or 1 large, minced
1/4 cup fresh lemon juice
1/4 cup Dijon mustard
2 tablespoons rice wine vinegar
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 cup extra-virgin olive oil

Whisk all ingredients, except olive oil in a small bowl or 2-cup liquid measuring cup. Slowly whisk in oil, first in droplets then in a steady stream, to make a thick vinaigrette.

Baby Greens with Pimiento-Stuffed Olives, Celery, and Toasted Almonds

The pungent olives and toasted almonds in this salad reinforce the meal's Spanish feel. You can substitute 3/4 cup Lemon-Shallot vinaigrette for the dressing here.

10 oz (about 15 cups) prewashed mixed baby greens
1-1/4 cups coarsely chopped pimiento-stuffed olives
3 large celery stalks, chopped (1 heaping cup)
1/2 cup chopped roasted almonds
6-8 tablespoons extra-virgin olive oil
Salt and freshly ground black pepepr
1-1/2 - 2 tablespoons sherry vinegar

Place greens, olives, celery, and almonds in a large bowl. Just before serving, toss with 6 tablespoons olive oil and a generous sprinkling of salt and pepper. Taste, adding more oil, salt, or pepper, if necessary. Add 1-1/2 tablespoons vinegar and toss to coat, adding more, if necessary, to taste, and serve.

Serves 8.

Doable, Delicious Paella

Here's another one-dish recipe

Paella, the classic Spanish seafood, sausage, and rice dish, is guaranteed fun. Since there's such a variety of ingredients - sausage, chicken, shrimp, and scallops - this dish works well when you don't know your crowd's taste. You've got lots of latitude.

1 lb (about 4 medium) boneless, skinless chicken thighs, cut into 2-inch pieces
2 tablespoons olive oil, divided
1-1/2 teaspoons paprika
1 teaspoon dried oregano
Salt and freshly ground black pepper
8 oz cooked chorizo or linguica sausages, sliced diagonally 1/2-inch thick
1 spanish onion, choppd
1/2 large red bell peppers, chopped
3 large garlic cloves, peeled and mashed
1-1/2 cups short- or medium- grain rice
Pinch saffron threads
1/2 teaspoon crushed red pepper flakes
3 cups chicken broth
1 can (14.5 oz) petite diced tomatoes, undrained
1/2 lb (16-20 count) peeled and deveined shrimp, preferable wild
1/2 lb bay scallops
1/2 cup frozen peas, thawed
1/4 cup chopped fresh parsley leaves

Drizzle chicken with 1 tablespoon oil and sprinkle with paprika, oregano and a generous sprinkling of salt and pepper; toss to coat.

Heat a large (11- to 12-inch) deep skillet over medium-high heat. When wisps of smoke start to rise from the pan, add chicken and cook until brown and just cooked through, 3 to 4 minutes per side. Transfer to a small bowl.

Add remaining 1 tablespoon oil and sausages and cook until well browned, 3 to 4 minutes. Add onion, bell pepper, and garlic and cook until tender, about 4 minutes longer. Stir in rice, saffron, and pepper flakes.

Add broth and tomatoes and continue cooking over medium-high heat until liquid simmers. Reduce heat to low, cover with lid or heavy-duty foil, and cook until most of the liquid is absorbed, about 15 minutes. Stir in chicken, shrimp, scallops and their juices, peas, and parsley and cook until seafood is cooked through, about 5 minutes longer. Turn off heat and let stand, covered, for a few minutes. Serve straight from the pan or transfer to a large platter, arranging seafood and chicken as desired.

Serves 6.

Cook's Note:
Although the ingredient list may look daunting, paella can be prepared up to 2 hours ahead to the point of adding the rice. near dinner, stir in the rice, saffron, pepper flakes, broth, and tomatoes and cook, covered for, 20 unattended minutes. Stir in the shrimps, scallops, peas, and parsley and steam for a few minutes until the seafood is just cooked. (If serving this at a sit-down dinner, simply stir in the seafood as guests begin their salad.) Leftovers make a great lunch or dinner.

Rioja Beef with Chickpeas, Peppers and Saffron

This recipe is from the book, “Perfect One-Dish Dinners” by Pam Anderson.

Meat lovers crave a good stew, and this one, with its Spanish leanings, is both intriguing and appealing. Red and yellow bell peppers, chickpeas, saffron, orange, and paprika bring a fresh twist to a familiar dish.

Colourful peppers brighten this rich stew, while chickpeas provide the starch. It can be made and refrigerated up to 3 days ahead. Simply reheat on the stovetop or in the microwave before serving.

3 pounds boneless beef chuck, cut into 1½-to 2-inch cubes and patted dry
3 tablespoons vegetable or olive oil, divided
Salt and freshly ground black pepper
1 large yellow bell pepper, cut into 6 pieces
1 large red bell pepper, cut into 6 pieces
1 large onion, chopped
3 large garlic cloves, minced
2 tablespoons sweet paprika
1 tablespoon ground cumin
¼ teaspoon saffron threads
3 tablespoons all-purpose flour
1 cup chicken broth
1 cup dry red wine
1 can (14.5 ounces) crushed tomatoes
2 cans (about 16 ounces each) chickpeas, drained
1½ teaspoons finely grated zest and the juice from 1 large orange

Adjust oven rack to lower-middle position and heat oven to 450 degrees. Heat a heavy soup kettle or a 5- to 6-quart Dutch oven over low heat.

Meanwhile, place meat cubes and 1 tablespoon oil in a medium bowl and turn to coat. Season generously with salt and pepper.

A few minutes before cooking, add 1 tablespoon oil to pot and increase heat to a strong medium-high until wisps of smoke start to rise from the pan. Add peppers and cook, stirring, until lightly brown and crisp-tender, about 3 minutes. Remove from pot; set aside.

Working in 2 batches, add meat and sear, turning only once, until 2 sides form an impressive, dark brown crust, 5 to 6 minutes per batch. Transfer to a bowl; set aside.

Add remaining tablespoon oil to the hot empty pot, add onion, and cook, stirring, until softened, 4 to 5 minutes. Add garlic, paprika, cumin, and saffron and cook, stirring, until fragrant, about a minute. Whisk in flour, then broth, wine, and tomatoes, seasoning with salt and pepper.

Return beef to pot. Using two potholders to protect hands, place a sheet of heavy-duty foil over pot, pressing foil down so that it touches stew. Seal foil completely around edges. Place lid snugly on pot and set over medium-high heat until juices bubble. Set pot in oven and cook for 1½ hours.

Remove pot from oven and set over low heat. Carefully remove foil and stir in peppers, chickpeas, orange zest and juice, and a little water, if necessary, to make gravy. Remembering that pot and lid are hot, re-cover pot and simmer to blend flavors, about 5 minutes. Serve.

Serves six to eight.

Wine pairing: A toasty medium-bodied Rioja Crianza

“Perfect One-Dish Dinners” by Pam Anderson (2010 HMH)

Summer Vegetable Tian

Originating in Provence, a tian is a French word that describes a shallow earthenware casserole as well as the food it contains. Traditionally it features a variety of vegetables, herbs and cheeses that are layered and then baked.

1/4 cup (60 mL) olive oil
1 Spanish onion, thinly sliced
3/4 tsp (4 mL) salt
1/2 tsp (2 mL) pepper
2 cloves garlic, minced
1/4 cup (60 mL) fresh basil leaves, thinly sliced
2 tsp (10 mL) chopped fresh thyme
2 Japanese eggplants (about 10 oz/300g)
1 large zucchini (about 10 oz/300g)
5 plum tomatoes
2 tsp (10 mL) balsamic vinegar

In skillet, heat half of the oil over medium heat; fry onion, 1/2 tsp of the salt and half of the pepper, stirring often, until onion is very soft and caramelized, about 18 minutes. Add garlic, half of the basil and the thyme; cook for 2 minutes. Spread evenly over bottom of 11x7 inch (2 L) baking dish.

Cut eggplants, zucchini and tomatoes into 1/4-inch (5mm) thick slices. Alternating vegetables and overlapping slices, lay tightly together in single layer over onions in concentric rings. Drizzle with remaining oil; sprinkle with remaining salt and pepper. Drizzle with vinegar.

Cove with foil; bake in 325F oven for 1 hour. Uncover and bake until vegetables are soft, about 1 hour. Sprinkle with remaining basil.

Five-Spice Tofu Stir-Fry

I plan to have one night a week for vegetarian meals, so I made this recipe tonight from Canadian Living magazine. My husband and son liked it, but I think the tofu needs to have more flavour.

(Recipe and photo from Canadian Living)

Chinese five-spice powder (a mixture of cinnamon, cloves, fennel, star anise and Szechuan peppercorns) is available in the spice section of the supermarket. If you can't find it, use a pinch each of pepper, cinnamon and cloves instead.

Preparation time: 8 minutes.

Cooking time: 11 minutes.

This recipe makes 4 serving(s)

1/2 1/2cup cup(125 mL) (125 mL) vegetable broth
2 2tbsp tbsp(25 mL) (25 mL) vegetarian oyster sauce
1 1tbsp tbsp(15 mL) (15 mL) cornstarch
1 1tbsp tbsp(15 mL) (15 mL) sodium-reduced soy sauce
1 1tsp tsp(5 mL) (5 mL) packed brown sugar
1 1pkg (454 g) pkg (454 g)medium tofu, drained
1/2 1/2tsp tsp(2 mL) (2 mL) five-spice powder
2 2tbsp tbsp(25 mL) (25 mL) vegetable oil
3 3garlic clovegarlic cloves, thinly sliced
1/4 1/4tsp tsp(1 mL) (1 mL) hot pepper flakes
1 1head headbok choy, (about 1 lb/500 g), chopped
8 8oz oz(227 g) (227 g) shiitake mushroomshiitake mushrooms, stemmed and halved

In bowl, whisk together broth, oyster sauce, cornstarch, soy sauce, sugar and 1/2 cup (125 mL) water; set aside.

Cut tofu into 1-inch (2.5 cm) cubes; toss with five-spice powder. In wok or skillet, heat half of the oil over medium-high heat; stir-fry tofu until golden, about 4 minutes. Transfer to paper towel–lined plate.

Heat remaining oil over medium-high heat; stir-fry garlic and hot pepper flakes for 30 seconds.

Add bok choy and mushrooms; stir-fry for 3 minutes.

Stir in tofu and broth mixture; bring to boil. Reduce heat, cover and simmer until thickened and vegetables are softened, about 3 minutes.

Black Beans: Nutrition From South of the Border

Here's a chili recipe using black beans and other recipes using beans; great for pantry cleanout.


By MARTHA ROSE SHULMAN (from The New York Times)

Many of my vegetarian dishes were inspired by the savory, brothy black beans I lived on one summer in Oaxaca, Mexico. Today, when I yearn for Mexican food, I know I am really pining for black beans. If you’ve spent time in Central and Southern Mexico, in Guatemala or in Brazil, you know how wonderful a bowl of black beans can be if properly cooked.

Beans are nature’s health food. They have an exceptionally high fiber content, and they’re a fine source of protein, as well as calcium, iron, folic acid and potassium. Black beans stand out because in that shiny black coating, there are at least eight different flavonoids, which are antioxidants. Called anthocyanins, they’re found in red grapes and red wine, red cabbage and other dark red fruits and vegetables. Black beans also contain small amounts of omega-3 fats, three times as much as other legumes provide.

Any successful dish made with black beans begins with a great pot of beans, sufficiently seasoned and slowly simmered with lots of onion and garlic until the beans are soft pillows suspended in a thick, inky, savory broth. There’s no comparison between that pot of black beans and the black beans that come in a can. Canned beans lack both flavor and nutrients.

Simmered Black Beans

The key to a great pot of black beans is using enough onion, garlic and salt for seasoning, and then cooking the beans for a long time at a slow simmer. In Mexico, a sprig of epazote or a few dried avocado leaves are usually added to the pot. Those ingredients aren’t as easy to find as cilantro, which is what I routinely use to season the beans.

1 pound black beans, washed and picked over for stones

2 quarts water

1 tablespoon canola oil or extra virgin olive oil

1 medium onion, chopped

4 large garlic cloves, minced

1/4 cup chopped cilantro, plus additional for garnish if desired

Salt, preferably kosher salt, to taste

1. Soak the beans in the water for at least six hours. If they will be soaking for a long time in warm weather, put them in the refrigerator.

2. Heat the oil over medium heat in a large, heavy soup pot or Dutch oven, and add the onion. Cook, stirring, until it begins to soften, about three minutes. Add half the garlic. Cook, stirring, until fragrant, about one minute. Add the beans and soaking water. The beans should be covered by at least an inch of water. Add more as necessary, and bring to a boil. Reduce the heat to low, and skim off any foam that rises. Cover and simmer one hour.

3. Add the salt, remaining garlic and cilantro. Continue to simmer another hour, until the beans are quite soft and the broth is thick and fragrant. Taste. Is there enough salt? Does it need more garlic? Add if necessary. Let sit overnight in the refrigerator for the best flavor.

Note: If you can get hold of a sprig of fresh epazote, add it to the beans in step 3.

Yield: Serves six

Advance preparation: The cooked beans will keep for three to four days in the refrigerator and will freeze well.

A Whole Lot of Cook Books

I have 6 cookbooks on my kitchen table that I will have to go over in the next 3 weeks. I requested for them from the library in the past weeks, but did not expect that they will become available at the same time! What I usually do is go over the book and make a list of recipes I'd like to try. When they pass muster with my family, they go into this blog for future meals.

The Steamy Kitchen Cookbook: 101 Asian Recipes Simple Enough for Tonight's Dinner - I've tried several recipes from this cookbook and so far they've all been good. I still have a few recipes on my list to try.

The Essential New York Times Cookbook - This huge book has so many recipes. I've tried one so far. I don't know if I will even have time to browse through all the recipes!

Canadian Living Vegetarian Collection - Cooking vegetables has always been a challenge for me. Unfortunately, I haven't found a lot of good vegetarian cookbooks. I am hoping that this one will be different. So far, I've read some positive reviews about the book.

Perfect One-Dish Dinners - Who doesn't like preparing one-dish dinners? It saves me from thinking about what vegetable dish to prepare (which I usually leave out!). The book has mixed reviews. We'll see.

5 Ingredient Fix - The cookbook is based on a TV show which I haven't watched, but I'm attracted to recipes that don't have a lot ingredients. My sister had a cookbook before that used only 3 ingredients.

Every Can Cook Slow-Cooker Meals - My husband came home with a slow-cooker a couple of months ago and I've used it twice. I wasn't too thrilled with the 2 recipes I've tried, but this cook book looks promising. I'm not too sure if I will use the slow-cooker on a week-day while we're out, but I wouldn't mind using it on week-ends.

Roasted Salmon with Herb Vinaigrette

This recipe is from the Essential New York Times Cookbook. I did not have red wine vinegar and wasn't sure if balsamic vinegar would work so I tweaked the recipe a bit by using the relish from this recipe instead. My husband loved how the dish turned out.

This salmon is perched atop a bed of thinly sliced potatoes; then roasted. You can use this clever method with any fish.

Olive oil

1½ medium-size Idaho potatoes, peeled and cut into ¼-inch slices

Kosher salt and freshly ground black pepper

¼ cup red-wine vinegar

1 teaspoon Dijon mustard

1 small clove garlic, peeled and finely chopped

½ teaspoon finely chopped fresh rosemary

½ teaspoon finely chopped fresh sage

½ teaspoon finely chopped fresh thyme

1 tablespoon finely chopped fresh parsley

2 salmon fillets, 6 ounces each, skinned

• Heat the oven to 400 degrees. Brush two 8-inch terra-cotta cazuelas or other shallow baking dishes with olive oil. Arrange potato slices in a single layer in bottom of each. Brush potatoes with olive oil, and season with salt and pepper. Bake 12 to 15 minutes.

• While potatoes bake, whisk together vinegar, mustard, garlic and herbs in a medium-size bowl. Slowly whisk in 6 tablespoons olive oil, until emulsified. Season with salt and pepper to taste, and set aside. Brush salmon fillets with olive oil, and season with salt and pepper.

• When potatoes are done, remove cazuelas and reduce oven temperature to 250 degrees. Place fillets on top of potatoes, skinned side down. Roast 12 minutes. Remove salmon from oven, and drizzle each fillet with vinaigrette. Serve.

Creamy broccoli lentil soup

An important part of cleansing the body is to take a break from heavy fats. Creamy soups do not need to be high in fat. You can create a creamy effect from blending your soups on high with a wand blender. By emerging the wand into the soup, you create smooth low fat soups without the hassle of transferring your soup to a blender and it is much faster to clean. Broccoli is one of the highest protein veggies and lentils is second only to soybeans for maximum protein power. Protein helps to balance your blood sugar, which is the most important thing you can do to achieve personal weight balance.

Ingredients
1 ½ tbsp (22.5 mL) extra virgin olive oil
2 tsp (10 mL) crushed garlic
¾ cup (85 mL) chopped onion
1 large carrot, chopped
1 celery stalk, chopped
1 tbsp (15 mL) dried basil
3 cups (750 mL) chopped broccoli (1 large head)
¾ cup (85 mL) dried green lentils
4 cups (1 L) low sodium chicken broth
2 tbsp (30 mL) parmesan cheese, grated
Optional: 2 green onions, chopped (for garnish)

Directions
1. Heat the olive oil in a large soup pot over medium heat.
2. Add onions and garlic and sauté for 3 minutes.
3. Add the carrots, celery and basil and cook for a few more minutes until the spices coat them nicely.
4. Add the rest of the ingredients and bring to a boil.
5. Reduce heat and simmer for 1 hour covered, covered.
6. Using a wand blender, puree till smooth. Garnish with green onions if desired.
Makes three 2 cup (500 mL) servings. Freeze some portions for workdays on the run.

Nutritionist Julie Daniluk hosts the Healthy Gourmet, a reality cooking show that looks at the ongoing battle between taste and nutrition. Her soon to be published first book, Meals That Heal Inflammation, advises on allergy-free foods that both taste great and assist the body in the healing process.

Ham Bone Soup

I have a ham bone in the fridge waiting to be used. This recipe is perfect.

1 ham bone with some meat

1 onion, diced

1 (14.5 ounce) can peeled and diced

tomatoes with juice

1 (15.25 ounce) can kidney beans

3 potatoes, cubed

1 green bell pepper, seeded and cubed

4 cups water

6 cubes chicken bouillon

1.	Place the ham bone, onion, tomatoes, kidney beans, potatoes, and green pepper into a 3 quart or larger slow cooker. Dissolve the bouillon cubes in water, and pour into the slow cooker.
2.	Cover, and cook on High until warm. Reduce heat to Low, and continue to cook for 5 to 6 hours.

Here are a few more soups to try:

1 bone leftover from a large ham

1 large onion

2 stalks celery

1-2 cans diced tomatoes

1 pkg baby lima beans

1-2 potatoes

1 pkg whole kernel corn

salt and pepper

Place ham bone in a large pot and cover with water. Bring to a boil. Lower heat to a simmer, cover and cook for 1 ½ to 2 hours.

Remove the bone from the stock. Cut ham off the bone and return the ham to the pot with the stock. Dice the onion and celery and add them to the pot. Add diced tomatoes, lima beans, potatoes and corn. Add salt and pepper to taste.

Bring to a boil then reduce heat to a simmer. Cover and cook for approximately 1 hour or until vegetables are tender.

Bone-in hams, when bought on sale, are one of the most frugal cuts of meat you can use. Your main meal uses the meatiest part of the ham. Dice any bigger sections of ham that are left and use within three days or freeze for using in casseroles. The bone that is left will have SO much flavor and a lot of meat closer to the bone. This is perfect for hearty bean soups. As with the meat, if you can't use the bone within three days freeze it in a freezer bag and use in the recipes below. There really is no need to thaw it beforehand-just toss it in the soup pan!

Blackeyed Peas and Ham

Ingredients:

1 pound dried blackeyed peas

2 ham hocks or a ham bone with ham left on it

Pepper to taste

onions, sliced

hot sauce

Place the ham bones or hocks in a crock pot, add the peas after they have been rinsed (but not soaked), and cover with water completely. Cook all day on low, or 4 or 5 hours on high. Crock pots vary, so keep checking. You may need to add more water. Stir a couple of times while checking. Some people like them almost mushy, but I like them not quite that soft. Season with pepper if you wish. Serve with slices of onion and hot sauce-a smooth cayenne variety.

Bean Soup with Ham

Ingredients:

1 ham bone with some meat left on

2 cups Navy, Northern beans or mixed beans

8 cups water

1 clove garlic, minced

1 bay leaf

1 large onion, chopped

Salt and pepper, to taste

Wash beans the beans and add to a medium to large pan on the stove. Cover with water, boil, and turn off the heat. Let these sit about a 1/2 hour. Drain the beans, and place all the ingredients in the crock pot. Cover and cook on high for 4 hours or so, then switch to low and continue to cook. You want the beans to be done, but not mushy. Add more water if needed to make it a soup consistency as it cooks. Cut the meat off the bone and put in with the beans and remove the bay leaf before serving.

Black Bean Soup

Ingredients:

2 cups dried black beans

1 ham bone with meat still on

6 cups water

4 cups vegetable or ham broth

2 tablespoons olive oil

1/2 onion, minced

1 tomato diced (or about a half can-drained well)

1 cup chopped ham (optional)

1 tablespoon vinegar

You can soak the beans overnight in the refrigerator, covered with water, but what I usually do is place the dried beans in a pan, cover with water, and bring to a boil. Turn off the heat and allow them to sit for one hour. Drain and rinse with either method, then add them to a large pot with the water, broth and the ham bone. You can add salt if you wish, but most hams are pretty salty. Simmer, covered, for about 1 1/2 hours until the beans are tender. Remove the bone and take off any meat-add back to the pot. Saute the onion, tomato and ham if you had extra that you diced, until the onion is soft. Stir in the vinegar to this mixture and add all to the soup. Simmer for 20 more minutes and serve. You can offer hot sauce and chopped onion as toppings for each person's bowl of soup.

Split Pea Soup

Ingredients:

one ham bone with remaining meat

1 cup minced onions

2 tsp. black pepper

1 pound dried split peas, green or yellow

1 cup chopped carrot

Place the ham bone and other ingredients to a crock pot. Just cover with water, and cook on low all day long or high for 4-6 hours. I cook my peas til they are fairly mushy, but you can cook less if you like them less done. We always ate big bowls of this soup with bread and butter. Very simple! If the meat isn't falling off the ham bone, remove and use a fork to remove it and place the meat into the soup. Discard the bone. Season with salt if desired.