tag:sueyoungmusic.com,2005:/blogs/what-s-cooking?p=2What's Cooking!2020-03-19T21:08:28-05:00Sue Youngfalsetag:sueyoungmusic.com,2005:Post/62893202020-04-21T13:23:08-05:002023-12-10T11:04:26-06:00Mediterranean Lentil Salad<p><img src="//d10j3mvrs1suex.cloudfront.net/u/53606/f38bea874451425cdb37b58468c675bbde1d1778/original/img-4391.jpg/!!/b:W10=.jpg" class="size_l justify_center border_" /></p>
<p><strong>Warm Mediterranean Lentil Stew </strong></p>
<p>This is one of our favorite dishes. It's a slow cooker recipe - though you could make it on the stovetop. It is easy to make and really delicious.</p>
<p>Ingredients: </p>
<p>· 1 3/4 cups vegetable broth <br>1 (15 oz) can chickpeas, rinsed <br>1 cup French green lentils, picked over and rinsed <br>1/4 c. white wine vinegar <br>1 teaspoon herbes de Provence <br>Salt and Pepper <br>1/2 c chopped fresh mint <br>1/4 c extra virgin olive oil <br>1 garlic clove, minced <br>12 oz cherry tomatoes, halved or quartered <br>1/4 c pitted kalamata olives, chopped <br>2 oz crumbled feta cheese (1/2 cup) </p>
<p>Directions </p>
<p>1. Combine broth, chickpeas, lentils, 1 T of vinegar, herbes de Provence, and 1/2 t salt in slow cooker. Cover and cook til lentils are tender, 3-4 hours on low or 2-3 hours on high. </p>
<p>2. Whisk mint, oil and garlic and remaining 3 T vinegar together in small bowl,; stir gently into lentils. Stir in tomatoes and olives and season with salt and pepper to taste. Sprinkle with feta and serve. </p>
<p>I have made this without the mint, I have used parsley instead of mint. Still delicious. <br>From America's Test Kitchen - Slow Cooker Revolution Cookbook.</p>
<p>PS - Rusty says he thinks this would be even better with 2 cloves of garlic. Spoken like a true Louisiana native.</p>Sue Youngtag:sueyoungmusic.com,2005:Post/62555772020-03-19T21:08:28-05:002023-12-10T11:05:44-06:00Tuscan Farro Stew<p><span class="font_regular"><img src="//d10j3mvrs1suex.cloudfront.net/u/53606/a827722b73712258b4163e631e326cdbdd5d00c1/original/img-4384.jpg/!!/b:W10=.jpg" class="size_l justify_center border_" /></span></p>
<p><span class="font_regular"><strong>What is farro? It is an ancient wheat grain, and contains less gluten than modern day wheat. It has a nutty taste and is very nutritious - contains magnesium, zinc, iron, fiber and protein. In our house we call it "the ancient grain". Rusty gets excited when I tell him we are having the ancient grain for dinner. This is a hearty vegetable based dish. If you want more protein, you can top it with a fried egg, or add some sausage. So yummy!</strong></span></p>
<p>Ingredients:</p>
<p>· ¾ cup red wine vinegar </p>
<p>· 3 Tbsp. olive oil, plus more for serving </p>
<p>· 2 celery ribs, diced </p>
<p>· 2 carrots, diced </p>
<p>· 1 medium onion, diced </p>
<p>· 2 garlic cloves, minced </p>
<p>· ¼ tsp. kosher salt </p>
<p>· 2 Tbsp. tomato paste </p>
<p>· 2 tsp. fresh rosemary, chopped </p>
<p>· 6 cups vegetable stock </p>
<p>· 1 cup semipearled farro (you could also used pearled barley)</p>
<p>· 1 pound collard greens, ribs removed and leaves chopped (or kale)</p>
<p>· 1 can white beans, drained </p>
<p>· ½ tsp. ground black pepper </p>
<p>· Grated Parmesan, for serving </p>
<p>Directions </p>
<p>Active time: 20 minutes <br>Total time: 1 hour </p>
<p>In a large pot, boil red wine vinegar over medium-high heat until reduced to 2 Tbsp., about 5 minutes. Pour into a small bowl and set aside. </p>
<p>Rinse pot and return to stove over low heat. Add olive oil and, when hot, add celery ribs, carrots, onion, garlic and salt. Cover and cook, stirring a few times, until softened, about 10 minutes. Increase heat to medium high, add tomato paste and stir until shiny, about 1 minute. Add rosemary, vegetable stock and farro and bring to a boil. Simmer over low heat until farro is tender, about 20 minutes. Add collard greens or kale; cover and cook until tender, about 5 minutes. Add reserved vinegar reduction and white beans, and simmer 5 minutes. Season with black pepper. Serve in bowls, drizzled with olive oil and sprinkled with Parmesan to taste. </p>
<p>From Oprah.com</p>Sue Youngtag:sueyoungmusic.com,2005:Post/62484752020-03-13T17:54:59-05:002023-12-10T11:50:47-06:00Citrus Glazed Salmon with Broccolini<p><img src="//d10j3mvrs1suex.cloudfront.net/u/53606/7d53d74817f7fd99dafbf45e625a19e4c50a9060/original/img-4375.jpg/!!/b:W10=.jpg" class="size_l justify_center border_" /></p>
<p>The sweet and spicy marinade makes this dish special and so tasty. You can make the marinade and chop the broccolini or broccoli ahead of time, then roast in the oven with the salmon and - voila! Dinner.</p>
<p> </p>
<p>Ingredients:</p>
<p>2 teaspoons grated orange zest</p>
<p>1/4 c fresh squeezed orange juice (I used clementines - worked great!)</p>
<p>1/4 c plus 1 Tablespoon extra virgin olive oil</p>
<p>2 Tablespoons honey</p>
<p>1 Tablespoon hot sauce (Like Frank's or Cholula - or use Sriracha like I did)</p>
<p>1 T Dijon mustard</p>
<p>3 cloves garlic, minced</p>
<p>2 bunches broccolini, cut into 1/2 inch pieces</p>
<p>Kosher salt</p>
<p>4 (5 oz) skin-on salmon fillets</p>
<p> </p>
<p>1 - Preheat oven to 375 F, with a rack in the center position. Line a sheet pan with foil or parchment paper.</p>
<p>2 - In a medium bowl, whisk together the orange zest, Orange juice, 1/4 cup of olive oil, the honey, hot sauce, mustard and garlic till smooth.</p>
<p>3 - Toss the broccolini with the remaining 1 T olive oil and a pinch of salt on the prepared sheet pan. Drizzle half the marinade over broccolini and toss again, spreading the broccolini in an even layer around the edges of the pan. </p>
<p>4 - Place the salmon fillets in the center of the pan and drizzle with the remaining marinade. </p>
<p>5 - Bake until broccolini is crisp-tender and the salmon is just cooked through, about 20 minutes. Serve hot.</p>
<p>I have made this dish twice. The first time I used broccolini. The second time I used broccoli, cut into small pieces, and baked them for about 5 minutes before adding the salmon fillets, as I thought they might need a little longer in the oven than broccolini.</p>
<p>Both times the result was delicious. the marinade cooks down into a sweet sauce with a little kick to it. You can serve it with some rice or bread on the side to soak up that yummy sauce.</p>
<p>Recipe is from Molly Gilbert's One Pan & Done which I HIGHLY recommend. I am pretty much cooking my way through it. </p>
<p> </p>Sue Youngtag:sueyoungmusic.com,2005:Post/62178992020-02-17T10:15:00-06:002024-02-01T06:51:12-06:00Sweet Potato Hummus<p><img src="//d10j3mvrs1suex.cloudfront.net/u/53606/40a805b3356725a14115d369d9b5b8ad7ce5fc2a/original/sweet-potato-hummus.jpg/!!/b:W10=.jpg" class="size_l justify_center border_" /></p>
<p><span class="font_large"><strong>Super delicious and good for you too! Roasted lemons make this hummus tangy.</strong></span></p>
<p><span class="font_regular"><strong>Sweet Potato Hummus </strong></span></p>
<p><span class="font_regular">Ingredients: <br>2 large sweet potatoes, peeled and coarsely chopped <br>4 large garlic cloves, peeled <br>2 lemons, halved <br>2 T olive oil <br>1 t slat <br>1/4 c. tahini <br>1/4 cup water </span></p>
<p><span class="font_regular">1. Preheat oven to 375 degrees F. Line a rimmed baking sheet with parchment paper. <br>2. Put the sweet potatoes, garlic and lemon halves on the baking sheet. Drizzle with the oil and sprinkle with 1/2 t salt. Toss with hands until the the vegetables and lemons are completely coated. Spread evenly on baking sheet and bake, shaking the pan every 15 minutes, until the vegetables are browned and tender, but not burnt. Remove from oven and let cool slightly. <br>3. When vegetables are cool enough to handle, transfer sweet potatoes and garlic to work bowl of food processor, fitted with metal blade. Squeeze the pulp and juice from the lemons into a small bowl, pick out and discard any seeds, and add to the food processor, along with the tahini and the remaining 1/2 t. salt. Process until fully combined, stopping to scrape down the sides of the bowl when needed. With motor running, slowly stream in water through feed tube until the hummus is very smooth. Refrigerate in tightly sealed container for up to 1 week. </span></p>
<p><span class="font_regular">This recipe come from OMD - Change the World by Changing One Meal A Day by Suzy Amis Cameron. (plant based recipes) <br>The roasted lemons are a really nice touch. I added them to my Thanksgiving sweet potatoes along with coconut milk to make a creamy, tangy dish. </span></p>
<p><span class="font_regular">UPDATE - I made this dish using my slow cooker. Eureka! No need to heat up the kitchen by firing up the oven during the summer. Here's how: Peel sweet potatoes. Cut them and the lemons in half, place in large bowl with garlic cloves and toss in 1 T olive oil. Wrap sweet potato and lemon halves individually in aluminum foil. Wrap garlic cloves together in 1 piece of foil. Place in slow cooker and add 1/2 c water to bottom. Cover and cook 6-7 hours on low or 4-5 hours on high. Remove and let col a bit, then unwrap and place in food processor. Proceed with rest of the recipe.</span></p>Sue Youngtag:sueyoungmusic.com,2005:Post/52450122018-05-19T22:19:28-05:002023-12-10T12:50:47-06:00Nicoise Salad<p><img src="//d10j3mvrs1suex.cloudfront.net/u/53606/63052dbfc065efdf97fd466e10c690338aa2a343/original/img-7562.jpg/!!/b:W10=.jpg" class="size_l justify_center border_" /></p>
<p>This is a great summer meal.. uses fresh veggies and needs just a little stove top cooking for a few of the ingredients.</p>
<p>serves 4-6 </p>
<p>INGREDIENTS <br>FOR THE DRESSING: <br>1 clove garlic <br>Kosher salt, to taste <br>⅓ cup olive oil <br>2 tbsp. fresh lemon juice <br>1 tbsp. Dijon mustard <br>1 shallot, minced <br>Freshly ground black pepper, to taste </p>
<p>FOR THE SALAD: <br>1 lb. small new potatoes, boiled until tender <br>8 oz. green beans or asparagus, blanched or lightly steamed <br>12 oz. cherry tomatoes, halved <br>½ cup black Niçoise olives <br>8 small radishes, trimmed and thinly sliced <br>8 salt-packed anchovies, rinsed and drained (optional) <br>4 hard-boiled eggs, halved lengthwise <br>3 (4-oz.) cans high-quality oil-packed tuna, drained <br>1 small cucumber, thinly sliced <br>¼ cup thinly sliced scallions, to garnish <br>romaine lettuce, washed, and spun dry </p>
<p>INSTRUCTIONS <br>1. Make the dressing: Mince garlic on a cutting board and sprinkle heavily with salt; using a knife, scrape garlic and salt together to form a smooth paste. Transfer paste to a bowl and whisk in oil, juice, mustard, shallot, and salt and pepper; set aside. </p>
<p>2. Make the salad: Prepare a bowl for each person.Put a bed of romaine lettuce in each bowl, arrange other ingredients over lettuce; drizzle dressing over all ingredients, season with salt and pepper, and garnish with scallions just before serving.</p>Sue Youngtag:sueyoungmusic.com,2005:Post/49189232017-11-03T22:57:09-05:002022-09-06T05:42:05-05:00Artichoke Shaksuka<p><img src="//d10j3mvrs1suex.cloudfront.net/u/53606/89890253e92ed1a14cac3bef41203ec74f8043c1/medium/img-6285.jpg" class="size_m justify_left border_" /></p>
<p>Shaksuka is a poached eg dish popular in northern Africa. It is often eaten for breakfast in Israel. This version uses canned artichoke hearts and is quick, easy and delicious.</p>
<p><span class="font_regular"><strong>Artichoke Shaksuka </strong></span><br>Serves 4 </p>
<p>Ingredients </p>
<p>2 Tbsp. extra-virgin olive oil <br>1 small yellow onion, thinly sliced <br>1 red bell pepper, thinly sliced <br>24-ounce jar of marinara sauce <br>12-ounce jar of artichoke hearts, drained and quartered <br>6 to 8 large eggs <br>Kosher salt <br>Ground black pepper <br>1 cup crumbled feta or goat cheese <br>2 Tbsp. chopped flat-leaf parsley </p>
<p>Directions </p>
<p>Active time: 15 minutes <br>Total time: 30 minutes </p>
<p>Preheat oven to 375°, with rack in center. Heat olive oil in a 10" cast-iron skillet over medium-high heat. When oil is shimmering, add onion and bell pepper and sauté until beginning to soften, about 5 minutes. Remove pan from heat and add marinara sauce and artichoke hearts. Crack eggs into sauce and sprinkle with generous pinches of salt and pepper. Sprinkle crumbled feta or goat cheese over pan. Transfer pan to oven and bake until egg whites are set but yolks are still slightly runny, 15 to 20 minutes. Scatter parsley over top before serving warm from skillet, family-style. </p>
<p>Unbelievably good! -- Original recipe from Molly Gilbert's<em> One Pan and Done</em>. (which I may have to get if the rest of the recipes are as great as this one) <br>Read more: http://www.oprah.com/food/artichoke-shakshuka-recipe#ixzz4xQZzW4DS</p>
<p> </p>Sue Youngtag:sueyoungmusic.com,2005:Post/47087122017-05-14T23:07:42-05:002023-12-10T13:16:38-06:00Bayou Shrimp<img src="//d10j3mvrs1suex.cloudfront.net/u/53606/e8cb931a41371ea9b9ebc96196f163b4bb292fc7/original/img-8006.jpg?1494820926" class="size_l justify_center border_" /><p><span class="font_large"><strong>This is so delicious and easy and quick to make. Enjoy!<br><br>Bayou Shrimp </strong></span></p>
<p>5 cups hot, cooked rice </p>
<p>¼ cup butter or margarine </p>
<p>1 lb. uncooked shrimp, shelled and deveined </p>
<p>1 garlic clove, minced (or ¼ tsp minced garlic powder) </p>
<p>½ tsp. salt </p>
<p>¼-1 tsp. black pepper </p>
<p>1 T. Cajun Seasoning </p>
<p>1 cup garden pepper or chunky style salsa </p>
<p>1 cup shrimp or vegetable stock, clam juice or 1 cup water mixed with ½ tsp Penzey’s Seafood or Vegetable Soup Base </p>
<p>1 4.5 oz can chopped green chiles </p>
<p>¼ cup water </p>
<p>2 T. cornstarch or flour </p>
<p>Melt the butter in a large skillet over medium heat. Add shrimp, garlic, salt, pepper and Cajun seasoning, cook until shrimp turns pink – 4-5 minutes, stirring occasionally. Add the salsa, stock or clam juice and chiles and mix well. Reduce heat to low, cook for 5 minutes. In a small bowl, combine the water and cornstarch or flour (cornstarch will give a clearer sauce that flour), blend till smooth. Add to the mixture in the skillet and cook for 2 minutes or until slightly thickened, stirring constantly. Serve in bowls over the hot rice. </p>
<p>Unbelievably good! </p>
<p>Recipe is from Penzey’s Spices.<br><br>And here's <a contents="a track from our upcoming CD&nbsp;to listen to " data-link-label="" data-link-type="url" href="https://soundcloud.com/sue-young-music/dont-get-me-started-1" target="_blank">a track from our upcoming CD to listen to </a>while you cook:</p>Sue Youngtag:sueyoungmusic.com,2005:Post/46718742017-04-14T19:23:10-05:002022-09-10T04:19:35-05:00Holy Guacamole!<p><img src="//d10j3mvrs1suex.cloudfront.net/u/53606/ed4ba88a523ddc28b224f70766fee2fa44af6e6c/medium/unnamed-1.jpg?1492214922" class="size_m justify_right border_" /><span class="font_large"><strong>We had a blast in San Miguel de Allende, Guanajuato Mexico. When we weren't eating out, we made quesadillas and guacamole at our friend Emily's casa. Yes you can probably buy guacamole at the supermarket, but the fresh homemade stuff is soooo good! and healthy too. Really.<br><br>Holy Guacamole</strong> </span></p>
<p><span class="font_large">Ingredients </span></p>
<p><span class="font_large">2 ripe avocados <br>1/2 small-med onion, minced <br>1-2 garlic cloves, minced <br>1 jalapeño pepper, seeds and veins removed, finely chopped <br>1 tomato, chopped <br>juice from one or two limes - at least 2 T <br>1/2 t ground cumin <br>salt to taste <br>chopped cilantro </span></p>
<p><span class="font_large">Slice avocados open, remove the seeds and scoop out the avocado. Place in bowl and mash with fork. Add the minced onion, garlic, chopped tomato and jalapeño, lime juice, cilantro and seasonings. Mix and taste. Adjust seasonings. Enjoy!</span></p>Sue Youngtag:sueyoungmusic.com,2005:Post/45043132016-12-09T15:24:13-06:002023-12-10T10:44:30-06:00Broccoli Feta Soup<p>I served this soup to our bass player Jeff Stocki at a rehearsal and he begged me for the recipe afterwards. I sent it out in my newsletter and it got rave reviews. So tasty and good for you too!<br><br>Broccoli Feta Soup <br>Serves 4 to 6 </p>
<p>Ingredients </p>
<p>2 Tbsp. olive oil, plus more for drizzling <br>1 cup diced onion <br>½ cup diced celery <br>2 garlic cloves, smashed <br>¾ tsp. kosher salt, divided <br>½ tsp. ground black pepper, divided <br>1 large Yukon Gold potato, skin on, cut into ½" pieces (about 1½ cups) <br>4 cups low-sodium chicken stock, plus more as needed <br>6 cups broccoli florets (from 1½ pounds broccoli crowns) <br>⅓ cup parsley leaves, plus 2 Tbsp. for garnish <br>⅓ cup crumbled feta (1½ ounces), plus ¼ cup for garnish <br>½ Tbsp. or so chopped dill, for garnish </p>
<p>Directions: </p>
<p>In a large pot, warm olive oil over medium heat. Sauté onion, celery and garlic until soft, about 8 minutes. Season with ¼ tsp. each salt and pepper. </p>
<p>Add potato and stir to combine. Pour in stock, cover and bring to a boil. Reduce heat to low and simmer, partially covered, until potato is soft, about 10 minutes. Add broccoli and cook until barely tender, about 4 minutes. Add ⅓ cup parsley and ⅓ cup feta. </p>
<p>Using a blender, puree soup in batches. Add stock or water to reach desired consistency. Season with remaining ½ tsp. salt and ¼ tsp. pepper. Ladle into bowls and top with remaining parsley, feta and dill. Drizzle with olive oil and serve. </p>
<p>Original recipe is from oprah.com</p>Sue Youngtag:sueyoungmusic.com,2005:Post/43775062016-09-17T17:06:40-05:002023-12-10T11:01:28-06:00The Best Cole SlawRusty and I traveled through Louisiana and Mississippi last month. We had some excellent meals, but every time we were served cole slaw, Rusty said "It's not as good as yours." Here is my favorite cole slaw recipe - Southern Style Power Slaw!<p>Southern-Style Power Slaw </p>
<p>Cajun Dressing: <br>1 cup mayonnaise <br>1/8 cup Dijon mustard <br>3 tablespoons sugar - I use a generous Tablespoon of agave instead <br>3 tablespoons cider vinegar <br>1 1/2 teaspoons Cajun spices <br>1 teaspoon salt </p>
<p>Salad: <br>6 cups thinly sliced green cabbage <br>4 cups thinly sliced red cabbage <br>4 large collard green leaves, thinly sliced <br>6 scallions, thinly sliced </p>
<p>Combine all of the dressing ingredients in a bowl large enough to hold the entire salad. Mix well with a wire whisk until combined. </p>
<p>Mix all of the salad ingredients together in the bowl with the dressing and mix until well combined. </p>
<p>Put the salad in the refrigerator for about 1 hour prior to serving. The slaw can be made one day ahead. </p>
<p>Makes 8 servings. <br>Variations - I often make half this recipe if it is just for me and Rusty. I add a grated carrot, and have made it with green cabbage only if I don't have purple on hand.You can use kale if you don't have collards. And I have substituted yogurt for up to half of the mayo. Any way - it's delish! </p>
<p>Source: Adapted from “The Whole Foods Market Cookbook”</p>Sue Youngtag:sueyoungmusic.com,2005:Post/39693332016-01-02T17:12:19-06:002023-12-10T12:39:42-06:00Peace, Love and Posole!<img src="//d10j3mvrs1suex.cloudfront.net/u/53606/7848ea4935904ef2eb82337e999c3362fcb7df89/medium/img-3589.jpg?1451775801" class="size_m justify_right border_none" alt="" />Happy New Year! I like to start the year off with the New Mexican tradition of Posole for luck in the coming year. Plus, it's delicious, especially on a cold day. And it's not that hard to make. Here is my recipe, adapted from the Feast Of Santa Fe cookbook - a great source for more New Mexican recipes.<br> <p>New Mexican Posole </p>
<p>1 onion, chopped </p>
<p>2 cloves garlic, peeled and chopped </p>
<p>2 T vegetable oil </p>
<p>1/2 t each of black pepper, ground cumin, cloves and cayenne </p>
<p>1 and 1/2 lbs chicken, cooked and shredded or chopped </p>
<p>2 or 3 cups canned white or yellow hominy, drained and rinsed </p>
<p>3-5 cups chicken broth </p>
<p>1 cup canned chopped green chiles </p>
<p>2 whole jalapeños - if you like it hot! </p>
<p>Salt to taste </p>
<p>optional garnishes - see below </p>
<p>In a large saucepan, heat the vegetable oil and saute the onion and garlic until they are wilted and begin to brown a little. Add the spices, stir for a minute, then stir in the hominy, broth, the green chiles and the jalapeños if you are using them. Bring to a boil, then lower heat and simmer covered till the onions and chiles start to disintegrate and the hominy kernels have puffed up and are tender, about 45-60 minutes. You can add the cooked chicken towards the end of the process. Add salt to taste before serving. </p>
<p>The traditional recipe is made with pork and calls for the meat to be cubed and browned before sauteeing the vegetables, then added to the pot with the broth and spices and cooked in the broth. If you do it this way you will want to skim off some of the grease from the broth before serving. I like to boil a whole chicken the day before to make the broth, then strain and refrigerate till the next day. Then I make a double or triple batch of posole for my New Year gathering. One chicken is plenty of meat.</p>
<p>Optional garnishes: Set small bowls of finely shredded lettuce or cabbage, finely sliced radishes, chopped avocado, chopped fresh tomato (if in season), chopped fresh cilantro and lime wedges. </p>
<p>Vegetarian version: Use vegetable broth or chicken flavored vegetable broth and omit the chicken. It’s still yummy! </p>
<p>Gringo version - Use 1/2 the amount of cayenne, and go easy on the green chiles and jalapeños - or omit them. </p>
<p>This is a traditional New Year’s dish in New Mexico and is believed to bring good luck for the coming year. I serve it every year on New Year’s Day.</p>Sue Young