Ma-Po Tofu

For sauce

• 1/4 cup chicken broth
• 2 tablespoons hot bean paste
• 2 tablespoons soy sauce
• Additive-free kosher salt to taste

• 1 lb regular or soft (not silken) tofu, drained and cut into 1/2-inch cubes
• 1 1/2 to 2 tablespoons corn, peanut, or canola oil
• 1/2 lb ground pork shoulder (preferably 75% lean)
• 1 tablespoon plus 1 teaspoon finely minced garlic
• 1 tablespoon plus 1 teaspoon finely minced peeled fresh ginger
• 1 tablespoon cornstarch dissolved in 2 tablespoons water
• 1 1/2 teaspoons Japanese sesame oil
• 1/2 to 1 teaspoon toasted Sichuan-peppercorn powder
• 3 tablespoons thinly sliced scallion

Make sauce:
Stir together broth, bean paste, soy sauce, and kosher salt. Set aside.

Poach tofu:
Slide tofu into a saucepan of simmering water and keep at a bare simmer while stir-frying rest of dish.

Stir-fry pork:
Heat a wok or large heavy skillet over high heat until hot and add 1 1/2 tablespoons corn oil, swirling to coat. Add pork and stir-fry, breaking up lumps and adding remaining 1/2 tablespoon corn oil if meat sticks, until no longer pink. Add garlic and ginger and stir-fry over moderate heat until very fragrant, about 2 minutes.

Finish stir-fry:
Stir reserved sauce, then add to pork and bring to a simmer. Drain tofu in a large sieve and slide into sauce, stirring gently.

Stir cornstarch mixture and add to stir-fry. Bring to a boil, stirring gently, and cook until thickened and glossy, about 15 seconds.

Turn off heat and sprinkle with sesame oil, Sichuan-peppercorn powder to taste, and 2 tablespoons scallion. Stir once or twice, then serve sprinkled with remaining tablespoon scallion.

Read More http://www.epicurious.com/recipes/food/views/Ma-Po-Tofu-103565#ixzz2UnLDDUmJ

Read More http://www.epicurious.com/recipes/food/views/Ma-Po-Tofu-103565#ixzz2UnL9ZQhS

Ma-Po Tofu

Ingredients:

• Marinade for Ground Pork:
• 1 1/2 Tbsp tapioca starch (can substitute cornstarch)
• 2 tablespoons soy sauce
• .
• Other:
• 1/4 pound ground pork
• 1 pound regular tofu (medium firmness)
• 1 leek or 3 green onions
• 1/4 tsp salt
• 1 tsp Chinese salted black beans (fermented black beans, also called Chinese black beans), or to taste
• 1 Tbsp chili bean paste, or to taste
• 3 Tbsp stock (chicken broth)
• 1 Tbsp cornstarch
• 2 Tbsp water
• 2 Tbsp light soy sauce
• Freshly ground Szechuan pepper
• 2 - 3 tablespoons oil for stir-frying, as needed

Preparation:

Mix marinade ingredients.  Marinate pork for about 20 minutes.
Cut the tofu (bean curd) into 1/2 inch (1 cm) square cubes, and blanch (drop into boiling water) for 2 - 3 minutes. Remove from boiling water and drain.
Chop leek or green onions into short lengths.
Heat wok and add oil.  When oil is ready, add the marinated pork. Stir-fry pork until the color darkens. Add salt and stir. Add the salted black beans. Mash the beans with a cooking ladle until they blend in well with the meat. Add the chili paste, then the stock, bean curd, and leek or green onions.
Turn down the heat.  Cook for 3 - 4 minutes.
While cooking, mix cornstarch, water, and soy sauce together. Add to wok and stir gently. Serve with freshly ground Szechuan pepper. 

Hoisin Sauce

Ingredients

• 4 tablespoons soy sauce
• 2 tablespoons peanut butter
• 1 tablespoon molasses or 1 tablespoon honey
• 2 teaspoons seasoned rice vinegar
• 1 garlic clove, finely minced
• 2 teaspoons sesame seed oil
• 1 teaspoon chinese hot sauce ( more or less to taste)
• 1/8 teaspoon black pepper 
•  
• 
  
• Mix the honey into the peanut butter first, then everything else. 
•  
• Very soy saucy, but I couldn't fix it with more honey/peanut butter. :/ 

Pan Seared Chicken with Roasted Tomato Sauce

Prep Time:
15 min
Inactive Prep Time:
--
Cook Time:
20 min

Level:
Easy

Serves:
4 servings

Ingredients

6 plum tomatoes
2 tablespoons canola oil
Kosher salt and freshly ground black pepper
1 bone-in, split chicken breast (1 1/2 to 2 pounds)
1/2 cup chicken broth
1 tablespoon spicy brown mustard
1 tablespoon chopped fresh oregano
3 tablespoons unsalted butter, cut into pieces

Directions

Preheat the oven to broil. Adjust the top rack to about 6 inches from the heat.

Cut the tomatoes in half and put them onto a baking sheet, cut-side up. Drizzle over 1 tablespoon canola oil and season with salt and pepper. Place under the broiler and cook until the tomatoes are soft and beginning to brown around the edges, 6 to 8 minutes. Reserve 4 halves for the Round 2 Recipe French Stew.

While the tomatoes are cooking, remove the breast meat from the bone. Slice each piece across horizontally to get 4 large, thin pieces.

In a large skillet over medium-high heat, add the remaining 1 tablespoon oil. Sprinkle the chicken pieces with salt and pepper. When the oil is hot, add the chicken and cook until lightly browned, 3 to 4 minutes. Turn them over and brown the other side, 2 to 3 minutes. Remove the chicken from the skillet, cover and keep warm.

Put the same skillet over medium heat, add the chicken broth and, using a wooden spoon, scrape the brown bits from the bottom of the pan. Stir in the mustard and oregano and bring to a simmer. Add the tomatoes and their juices from the baking sheet. Break apart the tomatoes with a wooden spoon or potato masher. Add the butter and let cook until the butter is melted, about 2 minutes. Taste and season with salt and pepper. Return the chicken pieces to the pan along with any accumulated juices. Cook for another 2 minutes to heat the chicken through and blend the flavors.

Read more at: http://www.foodnetwork.com/food/cda/recipe_print/0,1946,FOOD_9936_567687_RECIPE-PRINT-FULL-PAGE-FORMATTER,00.html?oc=linkback

Sarah's Applesauce

Prep Time: 10 Minutes Cook Time: 20 Minutes

Ready In: 30 Minutes Servings: 4

"Make your own applesauce at home with just apples, sugar, cinnamon, and this recipe."

Ingredients:

4 apples - peeled, cored and chopped 3/4 cup water

1/4 cup white sugar 1/2 teaspoon ground cinnamon

Directions:

1.	In a saucepan, combine apples, water, sugar, and cinnamon. Cover, and cook over medium heat for 15 to 20 minutes, or until apples are soft. Allow to cool, then mash with a fork or potato masher.

Salsa

Prep Time:
20 min
Inactive Prep Time:
12 min
Cook Time:
15 min

Level:
--

Serves:
4 to 6 sersvings

Ingredients

6 Roma tomatoes, chopped
4 garlic cloves, minced
2 seeded and minced jalapenos, plus 2 roasted, skinned and chopped jalapenos
1 red bell pepper, fine dice
1/2 red onion, fine chopped
2 dry ancho chiles, seeded, cut into short strips and snipped into pieces
1 tablespoon olive oil
1 lime, juiced
Chili powder, salt, and pepper, to taste
Fresh scallions, cilantro or parsley, to taste

Directions

In a bowl, combine all ingredients. Place in refrigerator for up to 12 hours for flavor infusion.

Serve with tortilla chips.

Read more at: http://www.foodnetwork.com/food/cda/recipe_print/0,1946,FOOD_9936_16886_RECIPE-PRINT-FULL-PAGE-FORMATTER,00.html?oc=linkback

Baked French Fries I

Prep Time: 5 Minutes Cook Time: 45 Minutes

Ready In: 50 Minutes Servings: 1

"Potato wedges baked with olive oil and flavored with the spices of garlic powder and paprika."

Ingredients:

1 large baking potato 1 tablespoon olive oil 1/2 teaspoon paprika

1/2 teaspoon garlic powder 1/2 teaspoon chili powder 1/2 teaspoon onion powder

Directions:

1.	Preheat oven to 450 degrees F (230 degrees C).
2.	Cut potato into wedges. Mix olive oil, paprika, garlic powder, chili powder and onion powder together. Coat potatoes with oil/spice mixture and place on a baking sheet.
3.	Bake for 45 minutes in preheated oven.

Honey Mustard Dressing II

Submitted By: Mary Ann Benzon

Photo By: Violet

Prep Time: 5 Minutes

Ready In: 5 Minutes Servings: 3

"It's amazing how only four ingredients can taste so sensational - honey, mayonnaise, lemon juice and mustard. Whip it up just before serving, and try it with chicken salad."

Ingredients:

1/4 cup mayonnaise 1 tablespoon prepared mustard

1 tablespoon honey 1/2 tablespoon lemon juice

Directions:

1.

In a small bowl, whisk together the mayonnaise, mustard, honey, and lemon juice. Store covered in the refrigerator. i love honey mustard dressing but wanted a healthier version so i used plain fat free yogurt instead of mayo. Also it was a little sweet for me so i just added more mustard to taste and added a dash of pepper for some kick. It was great, Couldn't tell it wasn't made with mayo even DH liked it and he hates anything low-fat.

Honey Mustard Dressing

Recipe courtesy Alton Brown

Prep Time:
5 min
Inactive Prep Time:
--
Cook Time:
--

Level:
--

Serves:
4 to 6 servings

Ingredients

5 tablespoons medium body honey (sourwood is nice)
3 tablespoons smooth Dijon mustard
2 tablespoons rice wine vinegar

Directions

Combine all ingredients in a bowl and whisk until smooth. Serve as a dressing or a dip.

Read more at: http://www.foodnetwork.com/food/cda/recipe_print/0,1946,FOOD_9936_15977_RECIPE-PRINT-FULL-PAGE-FORMATTER,00.html?oc=linkback

Authentic Bangladeshi Beef Curry

Prep Time: 30 Minutes Cook Time: 1 Hour 45 Minutes

Ready In: 2 Hours 15 Minutes Servings: 6

"This spicy beef curry is best served with plain basmati rice or eaten with naan or pita bread. It can be made on the stovetop, in a slow cooker, or in a pressure cooker."

Ingredients:

3 tablespoons olive oil 1 onion, chopped 6 cloves garlic, minced 5 green chile peppers, finely sliced 1 teaspoon ginger paste 3 whole cardamom seeds 2 whole cloves 1 1/2 (2 inch) cinnamon sticks

1 teaspoon ground cumin 1 teaspoon ground coriander 1 teaspoon ground turmeric 1 teaspoon garlic powder 1 teaspoon cayenne pepper 1 cup water 2 pounds boneless beef chuck, cut into 1 -1/2-inch pieces

Directions:

1.	Heat olive oil in a skillet over medium heat. Add onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Reduce heat to medium-low and continue cooking and stirring until the onion is very tender and dark brown, 15 to 20 minutes more.
2.	Stir in the garlic, green chiles, ginger paste, cardamom seeds, cloves, and cinnamon sticks. Cook and stir until the garlic begins to brown, 3 to 5 more minutes.
3.	Mix cumin, coriander, turmeric, garlic powder, cayenne pepper, and water into the onion mixture. Simmer until most of the water has evaporated and the mixture has thickened.
4.	Stir in beef chuck pieces until coated with spice mixture; simmer over medium-low heat, stirring occasionally, until the beef is cooked through and tender, about 1 to 1 1/2 hours.

Fragrant Beef Curry with Rice

yield: Makes 6 servings

"An Indian friend of my mother's gave her this recipe for beef curry back in 1936," writes Bill Goodhue of Chino, California. "The recipe has been passed on to me, so I can still enjoy the sweet-spicy flavors of this stew more than 60 years later." hide ›

subscribe to Bon Appetit

Ingredients

• 2 pounds well-trimmed boneless beef stew meat, cut into 1-inch pieces
• 3 tablespoons vegetable oil

• 2 large onions, sliced
• 6 whole cloves
• 2 large garlic cloves, chopped
• 2 cinnamon sticks
• 1 bay leaf
• 1/4 teaspoon dried crushed red pepper
• 1 1/2 cups whole milk
• 3 large tomatoes, quartered
• 3 tablespoons Major Grey chutney
• 3 tablespoons fresh lemon juice
• 2 tablespoons minced peeled fresh ginger
• 1 1/2 tablespoons curry powder
• 1/2 teaspoon salt

Preparation

Sprinkle beef with salt and pepper. Heat 2 tablespoons oil in heavy large pot over high heat. Working in batches, add beef to pot and brown on all sides, about 7 minutes per batch. Using slotted spoon, transfer to plate.

Heat remaining 1 tablespoon oil in same pot over medium-high heat. Add onions; sauté until tender and brown, about 7 minutes. Return beef to pot. Add cloves, garlic, cinnamon sticks, bay leaf and dried red pepper to pot; stir 1 minute. Stir in milk, tomatoes, chutney, lemon juice, ginger, curry powder and 1/2 teaspoon salt and bring to boil. Reduce heat, cover and simmer until beef is tender, stirring occasionally, about 2 hours.

Uncover; increase heat to medium. Boil stew until juices are slightly thickened, about 10 minutes. Serve over rice.

Read More http://www.epicurious.com/recipes/food/views/Fragrant-Beef-Curry-with-Rice-104202#ixzz2UXcTrCsQ

Curry Sauce

Prep Time: 15 Minutes Cook Time: 1 Hour 40 Minutes

Ready In: 1 Hour 55 Minutes Servings: 8

"This sauce base for curry is made with onions, tomatoes, turmeric, cumin, garam masala, and curry paste. I love to throw it in the slow cooker with frozen mixed veggies all day for a healthy Indian dinner."

Ingredients:

2 pounds onions, chopped 4 cloves garlic, minced 3 tablespoons minced ginger 1 (14.5 ounce) can diced tomatoes 1 tablespoon turmeric powder

2 tablespoons cumin 1 tablespoon garam masala 1 tablespoon curry paste 1 teaspoon red pepper flakes

Directions:

1.	Place onions and garlic into a large saucepan, add water to cover. Place over high heat and bring to a boil, reduce heat to medium-low, cover, and simmer for 45 minutes. Add the ginger, and continue simmering for 5 more minutes.
2.	Puree the onion in a food processor or blender in batches until smooth. Place a large saucepan over medium-high heat, pour in the diced tomatoes, and season with turmeric, cumin, garam masala, curry paste, and red pepper flakes. Bring to a simmer, then pour in the onion puree. Simmer for 45 minutes.

Madras beef curry

• 2 tablespoons ground coriander
• 1 tablespoon ground cumin
• 1 teaspoon turmeric
• 1/2 teaspoon freshly ground black pepper
• 1 teaspoon chilli powder (optional)
• 2 garlic cloves, crushed
• 2 teaspoons grated ginger
• 2 1/2 tablespoons lemon juice
• 2 tablespoons olive oil
• 1kg chuck steak, cut into 2.5cm cubes
• 2 tablespoons tomato paste
• 1 cup beef stock
• steamed basmati rice, raita and mint leaves, to serve
•  
• 1. Step 1
     Combine coriander, cumin, turmeric, pepper, chilli, garlic, ginger and lemon juice in a bowl to form a paste. Set aside.
  2. Step 2
     Heat 1 tablespoon of oil in a large saucepan over high heat. Add half the beef. Cook, stirring, for 2 to 3 minutes, or until browned. Transfer to a bowl. Repeat with remaining oil and beef.
  3. Step 3
     Reduce heat to medium. Add spice paste. Cook for 1 minute. Return beef to saucepan. Cook, stirring, for 1 minute, or until meat is coated with paste. Add tomato paste and stock. Bring to the boil. Reduce heat to low. Cover. Cook for 1 hour 15 minutes, or until beef is tender.
  4. Step 4
     Remove lid. Cook, uncovered, for a further 15 minutes, or until sauce has reduced and thickened slightly. Serve with rice and raita. Top with mint leaves.
   

Summer Vegetable Potato Salad

Makes: 8 to 10 servings

Prep 30 mins Cook 5 mins

 

Ingredients

• 1 pound  small yellow or red new potatoes, sliced
• 2 ears of fresh sweet corn, cooked, or 1 cup frozen whole kernel corn, thawed
• 4 roma tomatoes, sliced or cut into thin wedges
• 1/4 cup  fresh basil leaves, torn
• 1/4 cup  olive oil
• 3 tablespoons  balsamic vinegar
• 1 tablespoon  finely chopped shallot or red onion
• 1/2 teaspoon  Dijon-style mustard
• 1/4 teaspoon  sugar
• Salt
• Ground black pepper
• 1/2 cup  crumbled feta cheese
• Fresh basil leaves
•  
  Directions

  1. In a medium saucepan cook potatoes, covered, in enough boiling salted water to cover for 5 minutes or until just tender. Drain and cool. Cut corn from cobs. On a large serving platter arrange potatoes and tomatoes. Sprinkle with corn and the 1/4 cup basil.

  2. For dressing, in a screw-top jar combine oil, vinegar, shallot, mustard, sugar, and salt and pepper to taste. Cover and shake well. Pour dressing over potato mixture. Sprinkle salad with feta cheese and basil leaves.
  Nutrition Facts (Summer Vegetable Potato Salad)

  • Servings Per Recipe 8,
  • cal. (kcal) 163,
  • Fat, total (g) 9,
  • chol. (mg) 8,
  • sat. fat (g) 2,
  • carb. (g) 18,
  • Monosaturated fat (g) 5,
  • Polyunsaturated fat (g) 1,
  • fiber (g) 2,
  • sugar (g) 4,
  • pro. (g) 4,
  • vit. A (IU) 486,
  • vit. C (mg) 18,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 1,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (µg) 32,
  • Cobalamin (Vit. B12) (µg) 0,
  • sodium (mg) 195,
  • Potassium (mg) 422,
  • calcium (mg) 61,
  • iron (mg) 1,
  • Percent Daily Values are based on a 2,000 calorie diet

 http://www.bhg.com/recipe/summer-vegetable-potato-salad/

Smashed Potatoes with Roasted-Garlic Gravy

yield: Makes 8 servings

active time: 20 min

total time: 1 1/4 hr

For too long, vegetarians have passed the turkey-gravy boat at the table and swallowed spuds plain. No longer. The rich accompaniment to these creamy smashed potatoes is bolstered by soy sauce, which adds a welcome dose of umami to the vegetable stock. Fragrant with roasted garlic, this gravy delivers. hide ›

Ingredients

For roasted-garlic and vegetable stock:

• 1 large head garlic
• 2 tablespoons olive oil plus additional for drizzling
• 1 leek, quartered and washed
• 1 onion, left unpeeled, quartered
• 2 carrots, quartered
• 1 parsnip, quartered
• 2 celery ribs, quartered
• 1 Turkish or 1/2 California bay leaf
• 1/2 teaspoon black peppercorns
• 1 1/2 cups dry white wine
• 1/3 cup soy sauce
• 6 cups cold water

For potatoes:

• 4 pounds boiling potatoes
• 3 tablespoons unsalted butter, cut into pieces
• 3 tablespoons extra-virgin olive oil

For gravy:

• 5 tablespoons unsalted butter
• 1/3 cup all-purpose flour

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Preparation

Roast garlic and make stock:
Preheat oven to 400°F.

Separate 6 cloves from garlic (do not peel), drizzle with a little olive oil, and double-wrap tightly in foil. Roast until garlic is very soft, about 45 minutes.

While garlic roasts, heat oil (2 tablespoons) in a 4-to 5-quart heavy pot over medium heat until it shimmers, then cook vegetables, remaining garlic cloves (separated but not peeled), bay leaf, and peppercorns, stirring occasionally, until browned, about 8 minutes. Stir in wine and boil until most has evaporated. Add soy sauce and water and simmer, uncovered, 30 minutes.

Strain stock through a fine-mesh sieve into a large measuring cup. If you have more than 4 cups, boil to reduce; if less, add water.

Boil potatoes:
Unless they are very small, cut potatoes (peeled if desired) into 2-inch pieces. Generously cover with cold water in a 5-quart saucepan and add 2 teaspoons salt. Simmer, uncovered, until just tender, 12 to 15 minutes. Reserve 1/3 cup cooking liquid and stir butter and oil into it. Drain potatoes, then return to pan along with reserved liquid and coarsely mash. Season with salt and pepper and keep warm, covered.

Make Gravy while potatoes cook:
Mash roasted garlic to a purée.

Melt butter in a heavy medium saucepan over medium heat. Stir in flour and garlic purée and cook, stirring, 2 minutes. Slowly add stock, whisking, then simmer 3 minutes. Season with salt and pepper.

Cooks’ note: Stock or gravy can be made 3 days ahead and chilled.

Read More http://www.epicurious.com/recipes/food/views/Smashed-Potatoes-with-Roasted-Garlic-Gravy-350612#ixzz2UPrqAzms

Whole-Wheat Pasta with Chickpeas and Lemon

The thing is, when I don't know what's for dinner, I often put a large pot of water on to boil, and then I look in the cupboard and freezer to figure out what I can put over pasta. Chickpeas, which retain their shape without going mushy, are perfect for this--also because they are protein-rich and nutrient-laden, and because the sauce cooks in the time the pasta does.
Hands-On Time: 10 minutes
Ready In: 20 minutes
Yield: 6 servings
Ingredients

2 tablespoons butter, divided use
1/2 cup fresh breadcrumbs*
2/3 pound whole wheat pasta
1/4 cup olive oil
2 cloves garlic, pressed or finely minced
1 15-ounce can chickpeas with their liquid*
juice and grated zest of half a lemon (around 2 tablespoons of lemon juice and 1/2 teaspoon zest)
1/2 teaspoon kosher salt (half as much table salt) or more or less to taste
freshly ground black pepper
1 tablespoon butter
1/2 cup chopped parsley
1 cup freshly grated parmesan, plus more for serving

Directions

1. Bring a large pot of heavily salted water to a boil while you prepare your other ingredients. Such as the fried breadcrumbs: melt one tablespoon of butter in a very small pan, and fry the breadcrumbs over medium heat until they are brown and crisp. Scrape them into a bowl when they're done, so they don't burn in the still-hot pan.
2. Begin cooking the pasta and pop your bowls or plates in a 200-degree oven.
3. Now heat the oil over low heat in a wide pan. Add the garlic, and stir it around a bit until it is fragrant but not coloring, then add the chickpeas and their liquid or broth. Turn the heat up a bit to simmer the chickpeas, and add the lemon juice and zest, the salt, and a bit of freshly ground black pepper.
4. Let the chickpeas simmer gently while you drain the pasta, which should be cooked around now -- taste it and see, and save a cup of the cooking water, in case the sauce needs it. Butter all of the pasta with the remaining tablespoon of butter, then dump about 2/3 of it into the pan with the chickpeas. Stir it all together, add the parsley and parmesan, then stir it again. Now taste it: does it need a bit more liquid? (Add some broth or pasta cooking water.) More lemon or salt? It should be very tasty and saucy.
5. Serve in the warmed bowls with parmesan and breadcrumbs for passing.

*Ingredient Tips
Make bread crumbs from crumbling or processing a slice of white or wheat or French bread, preferably a bit stale. If the beans liquid doesn't seem tasty and nice, use 1 cup of chicken broth.

http://family.go.com/food/recipe-646019-whole-wheat-pasta-with-chickpeas-and-lemon--t/

Hashed Potatoes with Greens and Cheese

The familiar yum factor of fried potatoes and melted cheese just might persuade your family to give greens a chance -- and because it's all so perfectly mixed together, they will just have to. Plus, this luscious hash -- with a side of fried or scrambled eggs, if you like -- feels an awful lot like breakfast for dinner, which everybody loves.
Ready In: 40 minutes
Yield: 4 servings
Ingredients
1 1/2 pounds boiling potatoes, scrubbed and diced into 1/2-inch cubes
3 tablespoons olive oil, divided use
2 tablespoons butter, divided use
1 onion, finely chopped
1 large clove garlic, peeled and pressed through a garlic press
1 bunch greens (such as mustard, spinach, chard, or kale), washed, thick ribs removed, and slivered (stack the leaves and shred them with a large knife)
1 very ripe tomato, seeded and finely diced
kosher salt
1/2 teaspoon paprika (ideally smoked)
1 heaping cup grated cheddar or Monterey jack cheese
Directions

1. Steam the potatoes over boiling water until just tender, around 10 minutes.
2. Meanwhile, heat one tablespoon each of the olive oil and butter in a very large non-stick frying pan over medium heat and sauté the onion until soft and translucent and just beginning to color, around 10 minutes.
3. Add the steamed potato cubes to the pan along with the remaining oil and butter, stir to coat, then fry undisturbed for 5 minutes, until the bottoms of the cubes are browning nicely. Flip the mixture (it will not flip evenly, which is fine) and fry for another 5 minutes.
4. Now add the garlic, stir until fragrant, then stir in the greens, tomatoes, 1 1/2 teaspoons of kosher salt (or half as much table salt), and paprika. Stir the mixture as the greens wilt down, then flatten it with a spatula and fry it for 5 minutes before flipping and frying another 5 minutes. If the mixture is not a lovely, ruddy brown by now, fry a bit longer, then sprinkle with the cheese and stir to melt.
5. Serve as is, or accompanied by fried or scrambled eggs. 

http://family.go.com/food/recipe-779176-hashed-potatoes-with-greens-and-cheese-t/

Hearty Black Bean Soup

This speedy but filling soup has a mildly spiced flavor, thanks to a cup of tomato salsa in the mix. It reheats nicely too, so you might want to double the batch and freeze what's left for another night.

What you'll need

• 1 cup tomato salsa
• 2 (15 1/2-ounce) cans black beans, drained and rinsed
• 2 cups chicken broth
• 1 teaspoon lime juice
• 2 tablespoons chopped fresh cilantro
• Sour cream (optional)

How to make it

1. Heat the salsa in a large saucepan over medium heat, stirring often, for about 5 minutes. Stir in the beans and broth. Bring the mixture to a boil, then lower the heat and simmer the soup, covered, for 15 minutes.
2. Let the soup cool slightly, then ladle half of it into a food processor or blender and puree it. Return the pureed soup to the pot. Stir in the lime juice and chopped cilantro and heat the mixture through. Serve the soup warm, topped with a dollop of sour cream, if desired. Makes 4 servings.

 

http://spoonful.com/recipes/hearty-black-bean-soup

Chickpea Burgers & Tahini Sauce

Rather than a heavy, fried falafel, here's an updated version of this pocket sandwich: a light chickpea patty served in a whole-wheat pita with a flavorful but light tahini sauce.

Prep Time:	25 minutes
Ready in:	25 minutes
Yield:	4 servings
Ease of Prep:	Moderate

Recipe Ingredients
	1 19-ounce can chickpeas , rinsed
	4 scallions , trimmed and sliced
	1 egg
	2 tablespoons all-purpose flour
	1 tablespoon chopped fresh oregano
	1/2 teaspoon ground cumin
	1/4 teaspoon salt
	2 tablespoons extra-virgin olive oil
	2 6-1/2-inch whole-wheat pitas , halved and warmed, if desired
	1/2 cup low-fat plain yogurt
	2 tablespoons tahini (see Ingredient note)
	1 tablespoon lemon juice
	1/3 cup chopped flat-leaf parsley
	1/4 teaspoon salt

Recipe Directions

1. To prepare burgers: Place chickpeas, scallions, egg, flour, oregano, cumin and 1/4 teaspoon salt in a food processor. Pulse, stopping once or twice to scrape down the sides, until a coarse mixture forms that holds together when pressed. (The mixture will be moist.) Form into 4 patties.
2. Heat oil in a large nonstick skillet over medium-high heat. Add patties and cook until golden and beginning to crisp, 4 to 5 minutes. Carefully flip and cook until golden brown, 2 to 4 minutes more.
3. To prepare sauce & serve: Meanwhile, combine yogurt, tahini, lemon juice, parsley and 1/4 teaspoon salt in a medium bowl. Divide the patties among the pitas and serve with the sauce.

Cover and refrigerate the uncooked burger mixture and tahini sauce for up to 2 days.
Ingredient Note: Tahini is a smooth, thick paste made from ground sesame seeds and commonly used in Middle Eastern foods. Look for it in the Middle Eastern section or near other nut butters in large supermarkets.
Health Advantages: high fiber, low sat fat, heart healthy.

Nutrition Information
Servings Per Recipe: 4
	Amount Per serving
	Calories:	399 cal					Carbohydrate Servings:	3
	Carbohydrates:	55 g		Dietary Fiber:	9 g		Cholesterol:	55 mg
	Fat:	15 g		Sodium:	743 mg		Saturated Fat:	3 g
	Protein:	15 g		Potassium:	494 mg		Monounsaturated Fat:	8 g
	Nutrition Bonus:	Fiber (37% daily value), Folate (32% dv), Vitamin C (30% dv), Iron (20% dv).
	Exchanges:	3 starch, 1 vegetable, 1 lean meat, 1 1/2 fat

http://family.go.com/food/pkg-healthy-families/recipe-ew-504799-chickpea-burgers---tahini-sauce-t/

Beef Chuck Pulled Barbecue

Prep Time: 20 Minutes Cook Time: 10 Hours

Ready In: 10 Hours 20 Minutes Servings: 12

"Chuck roast is slow-cooked for 8 to 10 hours with barbeque sauce ingredients, including liquid smoke. Shredded for sandwiches, it will serve a dozen."

Ingredients:

1 1/2 cups ketchup 1/4 cup packed brown sugar 1/4 cup red wine vinegar 2 tablespoons prepared Dijon-style mustard 2 tablespoons Worcestershire sauce

1 teaspoon liquid smoke flavoring 1/2 teaspoon salt 1/4 teaspoon ground black pepper 1/4 teaspoon garlic powder 1 (4 pound) boneless chuck roast

Directions:

1.	In a large bowl, combine ketchup, brown sugar, red wine vinegar, Dijon-style mustard, Worcestershire sauce, and liquid smoke. Stir in salt, pepper, and garlic powder.
2.	Place chuck roast in a slow cooker. Pour ketchup mixture over chuck roast. Cover, and cook on Low for 8 to 10 hours.
3.	Remove chuck roast from slow cooker, shred with a fork, and return to the slow cooker. Stir meat to evenly coat with sauce. Continue cooking approximately 1 hour http://allrecipes.com/recipe/barbecued-beef/detail.aspx

Chinese-Style Turkey Meatballs

These addictive meatballs taste like Chinese dumplings (which kids love) and the sweet dipping sauce makes them totally over-the-top irresistible. Plus, they bake in the oven which makes for fuss-free cooking and quick clean-up. Serve them with rice and a cucumber salad for a lovely, simple dinner.
Hands-on time: 15 minutes
Total time: 40 minutes
Yield: 24 meatballs

Ingredients

Meatballs:

1 pound ground turkey
2 scallions, very finely chopped
1/2 cup very finely chopped cilantro
1 tablespoon sesame oil
1 tablespoon vegetable oil
2 tablespoons soy sauce
1/2 cup fine, dry bread crumbs (unseasoned)
1 egg, lightly beaten

Sweet Soy Dipping Sauce:

1/4 cup brown sugar
1/4 cup soy sauce
1 tablespoon rice vinegar
2 or 3 slices fresh ginger smashed with the side of a heavy knife

Directions

1. To make the meatballs: Heat the oven to 400.
2. Gently mix together the ingredients (hands are best for this), then form meatballs by rolling tablespoon-sized scoops between your palms.
3. Arrange on a lightly oiled or parchment lined cookie sheet and bake for 20-25 minutes, until well-browned and cooked through. Serve with toothpicks for dipping.
4. To make the dipping sauce: In a small pot, stir all the ingredients together over medium-low heat until the sugar dissolves.
5. Simmer 3 or so minutes, stirring frequently, until the sauce thickens a bit.
6. Fish out the ginger and serve in small cups for dipping. 

http://family.go.com/food/recipe-819870-chinese-style-turkey-meatballs-t/

Pork Meatball Banh Mi

Bon Appétit  | January 2010

by Jeanne Thiel Kelley

photo by Craig Cutler

yield: Makes 4 sandwiches

Vietnamese hybrid sandwiches called banh mi are great for lunch or a casual dinner.

Hot Chili Mayo:

• 2/3 cup mayonnaise
• 2 green onions, finely chopped
• 1 tablespoon hot chili sauce (such as sriracha)*

Meatballs:

• 1 pound ground pork
• 1/4 cup finely chopped fresh basil
• 4 garlic cloves, minced
• 3 green onions, finely chopped
• 1 tablespoon fish sauce (such as nam pla or nuoc nam)*
• 1 tablespoon hot chili sauce (such as sriracha)
• 1 tablespoon sugar
• 2 teaspoons cornstarch
• 1 teaspoon freshly ground black pepper
• 1 teaspoon coarse kosher salt

Sandwiches:

• 2 cups coarsely grated carrots
• 2 cups coarsely grated peeled daikon (Japanese white radish)**
• 1/4 cup unseasoned rice vinegar
• 1/4 cup sugar
• 1 teaspoon coarse kosher salt
• 1 tablespoon Asian sesame oil
• 4 10-inch-long individual baguettes or four 10-inch-long pieces French-bread baguette (cut from 2 baguettes)
• Thinly sliced jalapeño chiles
• 16 large fresh cilantro sprigs

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Preparation

Hot Chili Mayo:
Stir all ingredients in small bowl. Season with salt. do ahead Can be made 1 day ahead. Cover and chill.

Meatballs:
Line rimmed baking sheet with plastic wrap. Gently mix all ingredients in large bowl. Using moistened hands and scant tablespoonful for each, roll meat mixture into 1-inch meatballs. Arrange on baking sheet. DO AHEAD Can be made 1 day ahead. Cover and chill.

Sandwiches:
Toss first 5 ingredients in medium bowl. Let stand at room temperature 1 hour, tossing occasionally.

Preheat oven to 300°F. Heat sesame oil in large skillet over medium-high heat. Add half of meatballs. Sauté until brown and cooked through, turning meatballs often and lowering heat if browning too quickly, about 15 minutes. Transfer meatballs to another rimmed baking sheet. Place in oven. Repeat with remaining meatballs.

Cut each baguette or baguette piece horizontally in half. Pull out enough bread from each bread half to leave 1/2-inch-thick shell. Spread hot chili mayo over each bread shell. Arrange jalapeños, then cilantro, in bottom halves. Fill each with 1/4 of meatballs. Drain pickled vegetables; place atop meatballs. Press on baguette tops.

*Available in the Asian foods section of many supermarkets and at Asian markets.

**Available at some supermarkets and at Asian markets.

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