Black Eyed Sweet Potato Sliders

Name: Black Eyed Sweet Potato Sliders


Active Time: 20 mins
Total Time: 45 mins
Yield: makes 15 sliders or 8 large burgers


Ingredients:

patty

• 3 cups black eyes peas (I used 1 bag, frozen)
• 1 1/2 cups sweet potato, mashed
• 1-2 Tbsp tahini
• spices/seasonings:
• 1 tsp salt (add 1/4 tsp at a time to taste)
• 3/4+ tsp spices (your choice! I used Penzey's Cajun seasoning + 4/S spicy salt)
• a few dashes fine black pepper
• 2+ Tbsp nutritional yeast
• 1-2 tsp oil (if baking, fold the oil into the patty mixture, if sauteing add the oil to the pan.

plus

• spicy mustard + vegan mayo
• thinly sliced red onion
• micro greens
• vegan sesame slider buns (Trader Joe's)
• avocado, tomato, other sprouts/lettuce (optional)

Special Equipment:  large mixing bowl, potato masher,


Directions:

• Bake, peel and mash your sweet potato. Add to large mixing bowl.
• Cook your black eyes peas - I steamed mine. Add to large bowl along with the remaining patty ingredients.
• Using a large fork or potato masher - mash the contents of the bowl.
• If baking, heat oven to 350 degrees. If using stove top - heat 1 tsp oil in large saute or grill pan.
• Form slider patties - about golf ball sized scoops of mixture. Baking: 350 degrees for 15 minutes for sliders. Larger burgers take about 22 minutes. For saute: cook about 3 minutes on each side - you want the outside to be toasty brown while the inside stays moist yet heated through.
• Assembly: toast burger buns. Add a slather of vegan mayo and or spicy mustard. Add burger, thin red onion, optional avocado and tomato and micro greens - or another form of lettuce of sprout.
• Serve warm!

credits to kblog.lunchboxbunch.com

Skillet Chicken with Cheddar Chive Sauce

Name: Skillet Chicken with Cheddar Chive Sauce


Active Time: 35 minutes
Total Time: 35 minutes
Yield: Serves 6
Calories (serving): 307
Fat (serving): 15 g.

Ingredients:

• 1 teaspoon kosher salt, divided
• Freshly ground pepper
• 6 boneless skinless chicken thighs, fat trimmed (about 1 ½ pounds)
• ½ all-purpose flour
• 2 tablespoons canola oil
• 1 cup finely chopped green garlic* see ingredient note
• ½ teaspoon dry thyme
• ¼ cup dry white wine
• 1 ½ cups reduced-sodium chicken broth
• 1 cup non-fat milk
• 1 cup shredded sharp cheddar cheese
• ½ cup chopped fresh chives

You will also need:

• large heavy skillet, serving platter

Preparation:

• Sprinkle ½ teaspoon salt and pepper all over the chicken. Place flour in a shallow dish and dredge chicken in the flour, until coated, shaking off excess and setting aside. Reserve ¼ cup left-over flour mixture and discard the remainder.
• Heat oil in a large heavy skillet over medium-high heat. When oil is shimmering, but not smoking, add chicken to skillet and cook until browned on both sides, 2 to 4 minutes per side. Transfer chicken to a plate. Note chicken will continue cooking in step 4.
• Add green garlic or leeks, thyme and the remaining ½ teaspoon salt to the skillet, and cook, stirring until fragrant and starting to brown slightly, 1 to 3 minutes. Add wine, and cook scraping up any browned bits until the wine has almost completely evaporated, 1 to 2 minutes. Sprinkle the reserved ¼ cup flour over the green garlic mixture and stir to coat. Stir in broth and milk and stir until the flour is dissolved. Bring to a simmer, stirring often, and continue cooking until the sauce is thickened slightly, about 1 minute.
• Return the chicken and any accumulated juices from the plate to the skillet and return to a simmer. Reduce heat to medium-low and simmer, turning the chicken over in the sauce occasionally until the chicken is no longer pink in the center and is cooked through, 4 minutes longer. Transfer chicken to serving platter. Remove skillet from heat and stir cheddar and chives into the sauce until the cheese is melted. Spoon the sauce over the chicken and serve.

Cook's Notes:

• Ingredient note* Green Garlic is immature garlic plant and is available in the spring from farmers markets, CSAs and markets with a really good produce department. It has a distinctly garlicky flavor, but is not as strong as mature garlic. If you can’t find it, substitute 1 cup leek and 1 clove chopped garlic. 

recipe inspired by healthyseasonalrecipes.com

Pacific Pork Kebabs with Pineapple Rice

Name: Pacific Pork Kebabs with Pineapple Rice


Active Time: 35 minutes
Total Time: 35 minutes
Yield: Serves 4

Ingredients:

• 1 tablespoon vegetable oil, plus more for grates
• 1 cup long-grain white rice
• 1/3 cup honey
• 1 can (8 ounces) pineapple chunks in juice, drained and coarsely chopped (juice reserved)
• Coarse salt and ground pepper
• 1 pork tenderloin (1 pound), cut into 1 1/2-inch cubes
• 2 medium red bell peppers, cut into 1 1/2-inch pieces
• 2 scallions, thinly sliced
• 1 teaspoon grated fresh ginger (from a peeled 1/2-inch piece)
• 1 lime, cut into wedges, for serving

You will also need:

• small bowl, skewers, Grill, 

Preparation:

• Heat grill to medium; lightly oil grates. Cook rice according to package instructions. Set aside.
• In a small bowl, whisk honey and 2 tablespoons pineapple juice; season with salt and pepper.
• Alternately thread pork and bell peppers onto skewers; season with salt and pepper. Grill, brushing occasionally with honey mixture, until pork is cooked through and peppers begin to char, 10 to 15 minutes.
• To rice, add pineapple chunks, scallions, ginger, and oil. Season with salt and pepper, and fluff with a fork. Serve kebabs with rice and lime wedges.

Cook's Notes:

• One can of pineapple is used two ways in this recipe. Some of the juice pairs with honey to glaze the pork tenderloin, and the chopped chunks are stirred into white rice.

recipe inspired by marthastewart.com

Pan-Seared Arctic Char with Olives and Potatoes

Name: Pan-Seared Arctic Char with Olives and Potatoes


Active Time: 30 mins
Total Time: 70 mins
Yield: Serves 4

Ingredients:

• 4 small red potatoes (about 3/4 lb.), sliced 1/4 inch thick 
• Kosher salt and freshly ground black pepper 
• 4 skin-on arctic char fillets (about 5 oz. each), scaled 
• 3 Tbs. olive oil 
• 2 sprigs fresh rosemary, each about 3 inches long 
• 1/2 cup pitted Kalamata olives 
• 3 Tbs. roughly chopped fresh flat-leaf parsley 
• 1 Tbs. balsamic vinegar 
• 4 lemon wedges 

You will also need:

• medium saucepan, 12-inch nonstick skillet, slotted spatula

Preparation:

• In a medium saucepan over high heat, bring the potatoes to a boil in enough salted water to cover them by 1 inch. Reduce the heat to a brisk simmer and cook until tender but not falling apart, about 5 minutes. Drain. Set aside.
• Pat the fish dry and season with 1/2 tsp. salt and 1/4 tsp. pepper. Heat 1-1/2 Tbs. of the olive oil in a 12-inch nonstick skillet over medium-high heat until shimmering hot. Arrange the fish skin side down in the pan so the fillets fit without touching. Cook undisturbed for 3 minutes. Flip the fillets and cook until the fish is cooked through, an additional 2 to 3 minutes. With a slotted spatula, transfer the fish to a serving platter or plates.
• Add the remaining 1-1/2 Tbs. oil to the pan and heat until shimmering. Add the potatoes and rosemary and cook, flipping occasionally, until the potatoes are tender, 3 to 4 minutes. Add the olives, parsley, balsamic, and a pinch of salt and pepper and stir gently to heat. Arrange the potato mixture around the fish. Serve garnished with the lemon wedges.

Cook's Notes:

• Serve with Frisée and Grape Salad with Verjus and Blue Cheese.

Nutrition Information (per serving):

• Calories (kcal): 390; Fat (g): 21; Fat Calories (kcal): 190; Saturated Fat (g): 2; Protein (g): 33; Monounsaturated Fat (g): 11; Carbohydrates (g): 17; Polyunsaturated Fat (g): 1.5; Sodium (mg): 540; Cholesterol (mg): 0; Fiber (g): 2

from: finecooking.com

Crispy Fresh Ham with Rum Sauce

Name: Crispy Fresh Ham with Rum Sauce

Active Time: 1 hr
Total Time: 6 hrs 45 mins plus overnight marinating
Yield: Serves 8 to 12


Ingredients:

• 3 cups plus 2 tablespoons Sofrito
• 1 cup plus 2 tablespoons vegetable oil
• 3/4 cup dry white wine
• 1/4 cup achiote (annatto) seeds
• 2 tablespoons dried oregano
• 6 large garlic cloves, 4 minced, 2 thinly sliced
• Kosher salt
• One 14-pound bone-in fresh ham from the shank end (half leg), skin removed, fat scored
• 2 medium red onions, thinly sliced
• 2 medium red bell peppers, thinly sliced
• 2 medium green bell peppers, thinly sliced
• 1 cup Spanish pimiento-stuffed olives, thickly sliced
• 1 cup white vinegar
• 8 bananas, sliced 1/2 inch thick
• Freshly ground pepper
• 1/2 cup dark rum
• 1/2 cup water

You will also need:

• oven, large bowl, roasting pan, skillet, carving board

Preparation:

• In a large bowl, mix 2 cups of the Sofrito with 1 cup of the oil, the wine, achiote seeds, oregano, minced garlic and 1 tablespoon of kosher salt. Let stand for 30 minutes. Set the ham in a roasting pan and rub the marinade all over it. Refrigerate overnight.
• Preheat the oven to 400°. Add 1 inch of water to the roasting pan and roast the ham for 45 minutes. Reduce the oven temperature to 275° and roast the ham for 5 hours, or until an instant-read thermometer inserted in the thickest part of the meat registers 155°.
• Meanwhile, in a very large skillet, heat the remaining 2 tablespoons of oil. Add the onions, red and green bell peppers, olives, 2 tablespoons of the Sofrito and the sliced garlic and cook over moderately low heat until the vegetables just begin to soften, about 6 minutes. Add the vinegar and simmer for 3 minutes. Stir in the bananas and season with salt and pepper.
• Transfer the ham to a carving board and cover loosely with foil. Set the roasting pan over two burners and bring the pan juices to a boil. Add the rum and simmer for 2 minutes. Strain the pan juices into a bowl and skim off the fat. Pour the juices into a medium saucepan. Stir in the water and the remaining 1 cup of Sofrito and boil over moderate heat until reduced by half. Strain the sauce through a fine sieve, pressing on the solids. Season with salt and pepper. Carve the ham and serve with the rum sauce and the pepper-banana sauté.

Cook's Notes:
The sauté can be refrigerated overnight. Reheat gently before serving.


Wine Pairing:
A medium-bodied, spicy red with acidity and low tannins, such as Zinfandel or Shiraz.


from: foodandwine.com

Smoky Glazed Ham with Red Pepper Jelly

Name: Smoky Glazed Ham with Red Pepper Jelly

Active Time: 1 HR 20 MIN
Total Time: 3 HRS 30 MIN
Yield: Serves 8 TO 10


Ingredients:

• 3 cups chicken stock or low-sodium broth
• 3 cups water
• 2 cups cola, preferably GuS Dry Cola
• 1 1/2 cups Pinot Noir or other dry red wine
• 1/2 cup turbinado sugar
• 1/2 cup buckwheat honey or other dark honey
• 1/4 cup red wine vinegar
• 1/2 sweet onion, thinly sliced
• 1/2 cup thinly sliced fresh ginger (2 ounces)
• 1 carrot, thinly sliced
• 5 small dried red chiles
• 1 1/2 teaspoons coriander seeds, crushed
• 1 1/2 teaspoons fennel seeds, crushed
• 1 1/2 teaspoons black peppercorns, crushed
• One 8-pound, bone-in smoked ham
• Red Pepper Jelly, for serving

You will also need:

• oven, saucepan, roasting pan, carving board

Preparation:

• In a large saucepan, bring the stock, water, cola, wine, sugar, honey, vinegar, onion, ginger, carrot and chiles to a boil. Simmer over moderately high heat for 20 minutes. Add the coriander and fennel seeds and peppercorns and simmer until reduced to 4 1/2 cups, 15 to 20 minutes longer. Strain the sauce through a fine sieve into a heatproof bowl.
• Meanwhile, preheat the oven to 375°. Set the ham skin side up in a 12-by-15-inch roasting pan and pour half of the sauce on top. Roast the ham for 1 hour, basting with the sauce in the pan every 15 minutes.
• Pour the remaining sauce over the ham and roast for about 1 hour and 30 minutes longer, basting the ham every 15 minutes, until glazed and an instant-read thermometer inserted in the thickest part registers 120°. Transfer the ham to a carving board and let rest for 15 minutes. Discard the skin from the ham before slicing. Serve the ham with the Red Pepper Jelly.

Cook's Notes:
The sauce can be refrigerated for up to 2 days. Rewarm slightly before using.


Wine Pairing:
Oregon Pinots tend to be spicy and berry-rich—great with this flavorful ham.


from: foodandwine.com