Steak Salad

Adapted from Self.com

Ingredients:
Leftover 1/3 flank steak from steak tacos
1/2 head romaine lettuce, choopped (about 2 cups)
1 celery stalk, thinly sliced
1/4 cup canned black beans, rinsed and drained
1/4 cup corn kernels
1/4 large cucumber, thinly sliced
2 tablespoons Roasted Garlic–Balsamic Vinaigrette, recipe below

Dressing:
1/2 head garlic, roasted
1/2 teaspoon honey mustard
1/2 teaspoon honey
1/4 cup balsamic vinegar
2 tablespoons extra light olive oil
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper

Directions:
To make dressing: add all ingredients to food processor and 2 tbsp warm water; blend until smooth. Refrigerate up to 7 days.
Toss lettuce, celery, beans, corn, cucumber and vinaigrette in a bowl; transfer to a plate. Top salad with sliced steak and serve.

Steak Tacos

Ingredients:
1/2 cup lime juice
1 pound flank steak
Cumin, salt, pepper, chili powder

Directions:
Marinate the stead in the lime juice for 1 hour, turning occasionally.
To broil, place marinated flank steak on a broiling pan 2 to 3 inches from the heat source. Leave the oven door open and broil 6 to 7 minutes on each side for medium rare, 9 minutes on each side for medium.
Place on a cutting board; cover loosely with foil. Let stand 5 minutes. Cut steak diagonally across grain into thin slices.

Serve with taco shells, shredded lettuce, shredded mexican cheese, black beans, corn kernels, and guacamole.

Cuban Sloppy Joes & Baked Plantains

Adapted from Rachael Ray's recipe.

Ingredients:
1 cloves garlic, cracked from skin
1/4 medium onion, peeled and coarsely chopped
1/2 teaspoon ground cumin, eyeball it in your palm
1/4 lemon, zested and juiced
1/4 cup extra-virgin olive oil, eyeball the amount
1 pound ground sirloin
1/2 tablespoon paprika, eyeball it in your palm
1 tablespoon Worcestershire sauce, eyeball it
1/2 tablespoon hot pepper sauce (recommended: Tabasco) eyeball it
1/2 cup tomato sauce
A palm full grill seasoning blend (recommended: McCormick Montreal Steak Seasoning)

Hamburger buns

Slices of Pepper Jack cheese

Directions:
Make the mojo sauce: put the garlic and onion in a food processor with cumin, lemon zest and juice. Turn processor on and stream in extra-virgin olive oil. Turn off processor and reserve.

Heat a medium nonstick skillet over medium-high heat. Add the beef and brown. Add the mojo and crumble the meat as it cooks, about 3 minutes. Add paprika, Worcestershire, hot pepper sauce, tomato sauce and grill seasoning. Bring to a simmer and reduce heat to low. Cook over low heat 10 minutes.

Split buns and pile the bottoms with hefty spoonfuls of Sloppy Jose mix. Cover meat with sliced pepper jack cheese. Serve with Baked Sweet Plantains, recipe below.

Baked Sweet Plantains

Adapted from this recipe from recipezaar.com.

Ingredients:

2 ripe plantains (when the skin is yellow with spots of black they're perfect)

Cooking spray

Cinnamon

Directions:

Preheat oven to 450°F. Coat a nonstick cookie sheet with cooking spray. Cut the ends off of the plantains and peel. Cut each plantain on the diagonal into 1/2 inch slices. Arrange in single layer and coat tops with cooking spray. Sprinkle with cinnamon. Bake, turning occasionally, for 10-15 minutes, until plantains are golden brown and very tender.

Israeli Couscous with Roasted Vegetables

Recipe adapted from Bobby Flay's recipe and this recipe from allrecipes.

Ingredients:
1/2 cup balsamic vinegar
1 teaspoon Dijon mustard
2 cloves garlic, coarsely chopped
1 cup olive oil
Salt and freshly ground pepper
2 green zucchini, cut into bite-size pieces
2 yellow zucchini, cut into bite-size pieces
1 bunch asparagus (about 13 spears), trimmed and cut into bite-size pieces
1 red bell pepper, cut into bite-size pieces
1 green bell pepper, cut into bite-size pieces
2 medium red onions, cut into bite-size pieces
1/4 cup basil chiffonade (stack leaves, roll in a cigar shape and cut crosswise into thin strips)
1/4 cup coarsely chopped flat-leaf parsley
2 tablespoons olive oil
1 pound Israeli couscous
8 cups Vegetable stock, heated

Directions:
1. Heat the oven to 450 degrees. In a small bowl, whisk together the vinegar, mustard and garlic, slowly add the olive oil and whisk until combined. Season with salt and pepper. Pour 1/2 the marinade over the vegetables and let sit at room temperature for 15 minutes.

2. Place the vegetables in a large roasting pan. Roast for 20-30 minutes, stirring occasionally, until the vegetables are lightly browned and tender.

3. Heat the olive oil over medium-high heat, add the couscous and toast until lightly golden brown. Cover the couscous with the hot stock and bring to a boil, cook until al dente and drain well.

4. Place in a large serving bowl, add the grilled vegetables and herbs and toss with the remaining vinaigrette. Serve at room temperature.

Lemon Blueberry Cupcakes

Recipe from Cooking Light and Recipezaar.

I forgot to take a picture! :( I'll just have to make these again...

Ingredients:
For batter
1/2 cup unsalted butter, room temperature
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup plain low-fat yogurt (or 1/2 cup buttermilk)
1 teaspoon vanilla extract
1 lemon, zest and juice, Meyer lemon preferred
1 cup granulated sugar
2 large eggs
3/4 cup fresh or frozen blueberries, thawed

For frosting
1/4 cup (2 ounces) 1/3-less-fat cream cheese, softened
2 tablespoons butter, softened
1 teaspoon grated lemon rind
1 teaspoon vanilla extract
1/8 teaspoon salt
1 1/2 cups powdered sugar, sifted
2 teaspoons fresh lemon juice

Directions:
1. Preheat oven to 350 degrees. Butter and flour standard muffin tin. In a medium bowl, whisk the four with the baking powder and salt. In a small bowl, whisk together the yogurt (or buttermilk) vanilla, lemon zest, and lemon juice. Set aside.

2. With an electric mixer, cream the butter and granulated sugar until light. Add the eggs one at a time, beating well after each addition. With the mixer on low speed, add the four mixture in three batches, alternating with two additions of the yogurt mixture.

3. Divide evenly amongst the muffin cups (perfectly portioned when using a standard level ice cream scoop). Bake until the toothpick inserted in teh center of a cake comes clean, 15 - 20 minutes (closer to 15 with convection bake). Cool for 10 minutes in tin, then cool completely on a wire rack.

4. Set the rack over wax or parchment paper. To prepare frosting, place cream cheese, 2 tablespoons butter, 1 teaspoon rind, vanilla, and 1/8 teaspoon salt in a bowl; beat with a mixer at medium speed just until blended. Gradually add powdered sugar (do not overbeat). Stir in juice. Spread frosting evenly over cupcakes. Store, covered, in refrigerator.

Chocolate Caramel Matzah

This is the original recipe, so far when I've made it, I've halved it, using 3 pieces of matzoh, 1/2 the sugar/butter, and all of a 10oz bag of chocolate chips (making the chocolate extra thick!).

Ingredients:

5 to 7 pieces of matzo
1 cup firmly packed dark brown sugar
1 cup (2 sticks) salted butter
12 - 16oz semi-sweet chocolate chips

Salt for topping
Toppings, as desired (try chopped pistachios, craisins or slivered almonds)

Directions:
Preheat the oven to 350 degrees Fahrenheit, and line a baking sheet with aluminum foil and/or parchment paper.
Place the matzo in one layer on one or two baking sheets, breaking it when necessary to fill the pans completely. Set aside.
In a large saucepan, melt the butter and brown sugar over medium heat, stirring constantly with a silicone spatula. Once the mixture reaches a boil, continue to cook for an additional three minutes, still stirring, until thickened and just starting to pull away from the sides of the pan. Remove from heat and carefully pour over the matzoh, spreading an even layer.
Put the pan in the oven. Bake for 10-15 minutes, watching to make sure it doesn't burn. If it looks like it is starting to burn, turn heat down to 325.

After 10-15 minutes, the toffee should have bubbled up and turned a rich golden brown. Remove from the oven and immediately sprinkle the chocolate chips over the pan. Let sit for 5 minutes, then spread the now-melted chocolate evenly with a spatula. Sprinkle a little salt over the top, and then add toppings (if desired) while the chocolate is still melted.

Let cool completely, then refrigerate until hardened. Break into smaller pieces and store in an airtight container.

Flourless Chocolate Cake

Ingredients:
4 (1 ounce) squares semisweet chocolate, chopped
1/2 cup butter
3/4 cup white sugar
1/2 cup cocoa powder
3 eggs, beaten
1 teaspoon vanilla extract

Directions:
Preheat oven to 300 degrees F (150 degrees C). Grease an 8 inch round cake pan, and dust with cocoa powder.In the top of a double boiler over lightly simmering water, melt chocolate and butter. Remove from heat, and stir in sugar, cocoa powder, eggs, and vanilla. Pour into prepared pan.Bake in preheated oven for 30 minutes. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely. Slices can also be reheated for 20 to 30 seconds in the microwave before serving.

French Onion Orzo

Based off this recipe from Serious Eats.
I totally forgot to take a picture! Bad food blogger, bad! So here's a pic from the original recipe/site. They used a different kind of pasta and added a Parmesan Crisp at top, that I couldn't make cause I didnt have shredded parm - oops!

Ingredients:
2 tablespoons olive oil
1 pound onions (about 2 large), very finely sliced
1 tsp flour
4 cups beef stock
1/4 teaspoon dried thyme
12 oz box of orzo
1/4 cup Parmesan
Salt and freshly ground black pepper

Directions:
1. Cook onions in oil in a large, deep saucepan, stirring occasionally, until onions are very soft and a deep brown color, 25-30 minutes. As the onions cook down, they may start to stick to the bottom of the pan; whenever this happens, deglaze with a small quantity of cold water, scraping with wooden spoon to dissolve brown bits.

2. Remove about 1/4 of onions from pan, reserving for garnish. Season with salt and pepper and cover to keep warm.

3. Sprinkle flour over the onions in the pot, stirring to incorporate. Add beef stock and dried thyme and bring to a boil. Lower to a simmer, adjust seasoning, and add pasta. Cover pan and simmer, depending on type of pasta, for 6-9 minutes, or until pasta is al dente and most of the liquid is absorbed. Stir once or twice during cooking to prevent sticking.

4. Remove pasta from heat and stir in Parmesan. Adjust seasoning if necessary. To serve, top with reserved onions.

Chicken Fricassee Cuban Style

Adapted from this recipe from recipezaar.com.

Marinade:
1/4 cup orange juice
2 tablespoons lemon juice
2 tablespoons lime juice
6 garlic cloves, peeled & minced
1 1/2 teaspoons salt
1/2 teaspoon black pepper
Ingredients:
2 chicken breasts
1 teaspoon cumin
1/3 cup olive oil
2 red potatoes (or amount to equal 1 cup, peeled and cubed)
2 cups chopped onions
1 cup green bell pepper, chopped
1 cup tomato sauce
1 cup white wine
1/2 cup raisins

Directions:
In a large non-metallic bowl, whisk together the marinade ingredients. Add the chicken pieces, cover and refrigerate a minimum of 4 hours, preferably overnight.
Remove chicken from marinade & blot on paper towels to dry. Reserve marinade.
Sprinkle chicken with cumin & dust lightly with flour.
In a large frying pan, heat oil until it starts to smoke. Quickly add the floured chicken, browning on both sides, just a minute or 2 on each side. (Do this in 2 batches to avoid overcrowding in pan). Remove chicken and set aside.
In the same pan, sauté the potato cubes until lightly browned on all sides.
Remove potatoes then sauté onion and pepper until limp.
Return chicken and potatoes to pan. Add reserved marinade, tomato sauce, wine, and raisins.
Cover and reduce heat to low and simmer until the chicken is done, 20-30 minutes. Don't overcook.
Serve the chicken pieces over white rice with plenty of sauce.

Cuban Marinated Steak & Baked Sweet Plantains

So Justin loves plantains. A lot. Awhile ago I told him that I wanted to try to make them myself, but I hadn't been able to find them in our local grocery stores. Luckily, my mom was able to find some in the Bronx and got them for us! I let them ripen and tonight was the night! I paired them with a Cuban Marinated Steak. Delish!

Cuban Marinated Steak
Recipe adapted from this recipe.

Marinade:
1/3 cup fresh lime juice
1/4 cup olive oil
1 tsp. ground cumin
1 tsp. dried oregano
1 tsp. onion powder
1 tsp. garlic powder
1 tbsp. soy sauce

Marinate steaks for 30+ minutes. Cook as desired - I cooked them in a saute pan over medium-high heat til cooked through.


Baked Sweet Plantains
Adapted from this recipe from recipezaar.com.

Ingredients:
2 ripe plantains (when the skin is yellow with spots of black they're perfect)
Cooking spray
Cinnamon

Directions:
Preheat oven to 450°F. Coat a nonstick cookie sheet with cooking spray. Cut the ends off of the plantains and peel. Cut each plantain on the diagonal into 1/2 inch slices. Arrange in single layer and coat tops with cooking spray. Sprinkle with cinnamon. Bake, turning occasionally, for 10-15 minutes, until plantains are golden brown and very tender.

Chicken Makhani & Cauliflower, Potato, and Pea Curry

For the Oscars this year, I decided to cook a meal to honor Best Picture Nominee (and later Winner) Slumdog Millionaire I've never cooked Indian before so I was really excited to buy some Garam Masala and try it out! The Chicken Makhani was a huge winner, with Justin requesting it to be added in heavy dinner rotation. I picked the Cauliflower, Potato, and Pea Curry dish because we love Aloo Gobi, but something was a bit off there; not as flavorful as it should have been. I think I'll find another recipe next time I try it.

Chicken Makhani
Adapted from this recipe from Recipezaar.com

Ingredients:
1 tablespoon oil
1 onion, chopped
2 tablespoons butter
2 teaspoons lemon juice
1/2 tablespoon ginger powder
1/2 tablespoon minced garlic
1 teaspoon garam masala
1 teaspoon chili powder
1 teaspoon ground cumin
1/3 cup heavy whipping cream
1 cup tomato puree
1 pinch salt
1 pinch black pepper
1 tablespoon oil
2 chicken breasts, cut into pieces
1 teaspoon garam masala
1 pinch cayenne pepper

Directions:
Heat 1 tablespoon oil in a large saucepan over medium high heat. Saute onion until soft and translucent. Stir in butter, lemon juice, ginger, garlic, 1 teaspoon garam masala, chili powder, and cumin. Cook, stirring, for 1 minute. Add tomato puree and cook for 2 minutes, stirring frequently. Stir in heavy whipping cream. Reduce heat to low and simmer for 10 minutes, stirring frequently. Season with salt, pepper and cayenne. Remove from heat and set aside.

Heat 1 tablespoon oil in a large heavy skillt over medium heat. Cook chicken until lightly browned, about 10 minutes. Reduce heat and season with 1 teaspoon garam masala and cayenne. Stir in about 1/3 of the sauce and simmer until liquid has reduced and chicken is no longer pink, about 5 minutes. Pour the rest of the sauce into the chicken. Cook for 5 to 10 minutes, or until thickened.


Cauliflower, Potato, and Pea Curry
Adapted from this recipe from FoodandWine.com

Ingredients:
1/4 cup cooking oil
1 1/2 teaspoons ground cumin
1/2 teaspoon turmeric
1/4 teaspoon dried red-pepper flakes
1 medium head cauliflower (about 1 pound), cut into large florets (about 4 cups)
1 bag of small red potatoes, cut into quarters
1 cup canned crushed tomatoes in thick puree
1/2 cup water
1 teaspoon salt
1 cup frozen petite peas

Directions:
In a large deep frying pan, heat the oil over moderate heat. Add the cumin, turmeric, and red-pepper flakes and stir. Add the cauliflower and potatoes and cook, stirring frequently, until the vegetables start to soften, about 5 minutes.

Add the tomatoes, the water, and the salt. Bring to a simmer, reduce the heat to low, and cook, covered, until the vegetables are tender, about 15 minutes. Stir in the peas and cook, covered, until the peas are tender, about 2 minutes longer.

Gruyere Fondue with Carmelized Onions

From my wonderful Great Party Fondues cookbook!

Ingredients:

2 tbsp unsalted butter

1 tbsp olive oil

2 large onions, halved and thinly sliced

3/4 tsp herbes de Provence

Salt and freshly ground black pepper

1 1/2 pounds Gruyere cheese, shredded

1 1/2 tbsp cornstarch

1 large garlic clove, crushed with the flat side of a knife

1 1/2 cups dry white wine

1 tbsp white wine vinegar

Dash of cayenne pepper

Directions:

1. In a large skillet, melt the butter in the oil over medium-low heat. Stir in the onions, herbes de Provence, 1/4 teaspoon sald and pepper to taste. Cover the skillet and cook for 5 minutes. Uncover and continue to cook, stirring occasionally, until the onions are soft and golden brown, 35-45 minutes.

2. In a large bowl, toss the shredded Gruyere cheese with the cornstarch to coat.

3. Rub the inside of a medium saucepan with the garlic and discard. Add the wine, vinegar, and cayenne to the pan. Cook over medium heat until hot but not boiling. Reduce the heat to low and gradually stir in the cheese mixture, letting each addition melt before adding more. Add all but about 1/2 cup of the onions. Season with additional sald and pepper to taste.

4. Transfer to a fondue pot and scatter the remaining onions on top.

Dippers: Bread cubes, apple, broccoli, red potatoes.

Pear Raspberry Pie

I surprised J with this pie for Valentine's Day! Original recipe from Martha Stewart.

Ingredients:

2 frozen pie crusts

All-purpose flour, for surface
1/2 cup granulated sugar
3 tablespoons cornstarch
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
3 pounds (about 6) ripe Bartlett pears, peeled, core removed, and cut into 1/4-inch slices
6 ounces (1 1/2 cups) raspberries
2 tablespoons fresh lemon juice
1 ounce (2 tablespoons) unsalted butter, cut into small pieces
1 large egg yolk
1 tablespoon water, plus more for brushing
Sanding sugar, for sprinkling

Directions:
On a lightly floured surface, roll out 1 disk of dough to a 13-inch circle, 1/8 inch thick. Fit dough into a 9-inch pie dish, and trim edges, leaving a 1/4-inch overhang, and refrigerate. Reserve scraps. Roll out second disk to 1/8-inch thickness. Cut out 48 2-inch hearts, using scraps from bottom crust if necessary. Transfer to a parchment-lined baking sheet, and refrigerate until firm.

Whisk together granulated sugar, cornstarch, salt, and cinnamon in a large bowl. Add pears, raspberries, and lemon juice, and toss to coat. Spoon mixture into pie shell, piling high in the center. Dot with butter. Tuck overhang under dough so edges are flush with rim. Brush lightly with water. Arrange 22 hearts around edge of pie: Press hearts gently on edge, alternating direction and overlapping slightly. (To help hearts stick, lightly brush each with water as needed.) Repeat, overlapping 16 hearts for the second circle. Repeat, overlapping 10 hearts, points in, for the final circle. (The hearts' points will create a star-shaped vent in the center, about 1 1/2 inches wide.) Whisk yolk and water in a small bowl. Lightly brush entire piecrust with egg wash, then sprinkle with sanding sugar.

To make the cut-out-heart pie: Following the directions in step one, leave the top crust whole and cut out hearts in center of dough using heart cutters in varying sizes. Transfer top crust to a parchment-lined baking sheet, and refrigerate until firm. Prepare the filling as in step 2, but do not tuck overhang under dough. Brush edge of shell lightly with water, then drape top crust over filling, centering design. Gently press dough around filling to fit, and trim excess dough, leaving a 1/2-inch overhang. Tuck overhang under bottom crust so edges are flush with rim, then crimp edges. Whisk yolk and water in a small bowl. Lightly brush entire piecrust with egg wash, then sprinkle with sanding sugar. Transfer pie to freezer until very firm, about 30 minutes.

Preheat oven to 400 degrees with rack on the lowest third. Place pie on a rimmed baking sheet, and bake until crust turns light gold, 20 to 25 minutes. Reduce oven temperature to 375 degrees. Bake, rotating halfway through, until crust is golden brown and juices are bubbling, about 1 hour and 25 minutes. Let cool before serving.

Baked Shells with Winter Squash

Adapted from a Martha Stewart recipe.




Ingredients:
Butter, for baking dish
4 tablespoons olive oil
2 large onions, halved and thinly sliced
Coarse salt and ground pepper
2 teaspoons chopped fresh rosemary leaves
1 pound small pasta shells
1 (12 ounce) package frozen winter squash puree, thawed
1 cup grated Parmesan cheese
3 slices crusty baguette, cut into 1/4-inch cubes

Directions:
Preheat oven to 400 degrees F. Butter a 9-by-13-inch baking dish. Heat 3 tablespoons oil in a large skillet over medium-low heat. Add onions; season with salt and pepper. Cover; cook until onions are soft and release liquid, 15 minutes. Uncover; raise heat to medium. Cook, stirring, until onions are browned, 20 to 25 minutes. Stir in 1 teaspoon rosemary.

Meanwhile, cook pasta in large pot of boiling salted water 2 minutes less than package instructions suggest. Drain, reserving 1 1/2 cups cooking water. Return pasta to pot.

Stir squash and reserved pasta water into onions; simmer 2 minutes. Toss squash mixture and 1/2 cup Parmesan with pasta. Transfer to prepared dish.

Combine bread cubes with remaining Parmesan, rosemary, and oil; season with salt and pepper. Top pasta with bread cubes; bake until golden brown, 10 to 15 minutes.

Yield: 6 servings

Moroccan Lamb Stew with Couscous

Here’s my recipe, adapted from the following two recipes I found online:
http://www.marthastewart.com/recipe/moroccan-lamb?autonomy_kw=lamb&rsc=header_28
http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=554670

Ingredients:
1 teaspoon cumin
1 teaspoon ginger
1/2 teaspoon salt
1/2 teaspoon paprika
1/4 teaspoon black pepper
5 teaspoons olive oil
1 1/4 pounds boneless leg of lamb, cut into 1-inch cubes
Coarse salt and ground pepper
3 cups chopped onion
4 cloves garlic, thinly sliced
2 3/4 cups chopped peppers
2 cups cubed butternut squash
1/2 cup dried apricots, halved
1/2 cup pitted prunes
1 can (14 1/2 ounces) tomato puree
1 (3-inch) cinnamon stick
2 boxes couscous, for serving (we used one box garlic couscous, one box pine nut)

Directions:
In a 5-quart saucepan with a tight-fitting lid, heat oil over high heat. Swirl to coat bottom of pan. Season lamb with salt and pepper; cook until browned, 3 to 5 minutes. Transfer to a plate.
Reduce heat to medium. Add onion and garlic; cook, stirring occasionally, until softened, 2 to 4 minutes. Add peppers, squash, apricots, prunes, tomato puree, and 3 cups water. Stir in lamb. Bring to a boil; reduce heat. Simmer, partially covered, until sauce is thickened, 25 to 30 minutes. Serve lamb with couscous.