FOOD FOR THOUGHT:
Recipes:
Chile Verde Lasagna Roll UPS
This was SO good that I had to share!
Italian Joe's
adapted from Cuisine at Home
recipe shown with my changes/additions
CARNITAS:
3 lb. pork roast
1-1/2 onions, quartered
1 tsp. Mexican oregano
1-2 tsp. Fresh ground cumin seed
1 tsp. Minced garlic
1 tsp. Smoked paprika
1 jalapeño
1 naval orange, quartered
1 tsp. Salt
1 tsp. Fresh ground pepper
Place roast in slow cooker, sprinkle with oregano, cumin, garlic, paprika, salt & pepper. Add peeled, quartered onion, whole jalapeño. Squeeze juice from orange over and add orange pieces to pot. Cook on low for 8 hours. Remove roast & shred meat.
INGREDIENTS
24 ounces cream cheese
2-1/2 cups green enchilada sauce
2 cups Hatch Salsa Verde
2 cups shredded chicken
1½ - 2 cups shredded mozzarella cheese
15 lasagna noodles
1 tablespoon olive oil
Cilantro
Green onion
PREPARATION
1. Preheat oven to 375ºF/190°C.
2. In a food processor, whip together cream cheese and 2 cups salsa verde until fully combined. Set aside.
3. Boil lasagna noodles for 2 minutes less than package suggested time. Drain and toss with olive oil.
4. Coat bottom of baking dish with thin layer of enchilada sauce.
5. Lay out a lasagna noodle. Spread cream cheese mixture along full length of noodle.
6. Layer shredded chicken on top, then follow with shredded mozzarella.
7. Roll up noodle and place spiral side up in casserole dish. Repeat with the rest of the noodles.
8. Top entire dish with remaining enchilada sauce and shredded cheese.
9. Bake at 375º/190°C for 20-25 minutes.
10. Garnish with cilantro & green onions.
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Spanish Style Shrimp with Garlic
INGREDIENTS
- 1¼pounds medium shrimp, shelled and de-veined (Look for domestic farmed shrimp or Oregon pink shrimp.)
- Sea salt or kosher salt to taste
- 2tablespoons extra virgin olive oil
- 6garlic cloves, peeled and coarsely chopped or thinly sliced
- 1bay leaf, broken in half
- 1dried red chile, seeded and crumbled
- 2tablespoons minced parsley
Nutritional
information per serving: 112 calories; 5 grams fat; 1 gram saturated
fat; 1 gram polyunsaturated fat; 3 grams monounsaturated fat; 119
milligrams cholesterol; 2 grams carbohydrates; 0 grams dietary fiber;
213 milligrams sodium; 13 grams protein
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This was SO good that I had to share!
adapted from Cuisine at Home
recipe shown with my changes/additions
1 lb. Mild Italian Sausage, casings removed
2-1/2 lb. ground chuck
2 Tbsp. olive oil
2 cups diced red onion
2 Tbsp. minced garlic
1 cup diced red or yellow bell pepper
1/2 cup shredded carrot
1/2 cup diced celery
2 Tbsp. tomato paste (I used sun-dried tomato paste in the tube)
2 (15 oz.) cans tomato puree (I used Hunt's)
1 (28 oz.) can petite diced tomatoes (I used Cento crushed tomatoes)
4 tsp. dried oregano
2 tsp. red pepper flakes
1 tsp. ground nutmeg
1 tsp. dried Italian seasoning
1/2 cup Cabernet Sauvignon or your favorite red wine
3 Tbsp. balsamic vinegar
2 Tbsp. dark brown sugar
1 tsp. kosher salt
1 tsp. fresh ground black pepper
2-1/2 lb. ground chuck
2 Tbsp. olive oil
2 cups diced red onion
2 Tbsp. minced garlic
1 cup diced red or yellow bell pepper
1/2 cup shredded carrot
1/2 cup diced celery
2 Tbsp. tomato paste (I used sun-dried tomato paste in the tube)
2 (15 oz.) cans tomato puree (I used Hunt's)
1 (28 oz.) can petite diced tomatoes (I used Cento crushed tomatoes)
4 tsp. dried oregano
2 tsp. red pepper flakes
1 tsp. ground nutmeg
1 tsp. dried Italian seasoning
1/2 cup Cabernet Sauvignon or your favorite red wine
3 Tbsp. balsamic vinegar
2 Tbsp. dark brown sugar
1 tsp. kosher salt
1 tsp. fresh ground black pepper
For serving:
Ciabatta Bread or Hoagie Rolls
Sliced Provolone
Sliced Pepperocini
Ciabatta Bread or Hoagie Rolls
Sliced Provolone
Sliced Pepperocini
Brown sausage and beef in large pan over medium heat, breaking up any large chunks. Drain well.
Add olive oil to pan. Add onions, peppers, carrots, celery, tomato paste and garlic. Saute 10 minutes.
Stir in tomatoes, tomato puree, balsamic vinegar, wine, brown sugar, seasonings and browned/drained meat.
Bring to boil. Reduce to simmer and cook for 30 minutes.
Add olive oil to pan. Add onions, peppers, carrots, celery, tomato paste and garlic. Saute 10 minutes.
Stir in tomatoes, tomato puree, balsamic vinegar, wine, brown sugar, seasonings and browned/drained meat.
Bring to boil. Reduce to simmer and cook for 30 minutes.
Heat
Ciabatta bread in microwave for 15 seconds. Split. Or, split &
lightly toast ciabatta bread. Topping each side with a slice of
provolone. Top one side with
hot Italian Joe mixture and spoonful of deli sliced peperoncini. Place ciabatta top on and serve. ENJOY
hot Italian Joe mixture and spoonful of deli sliced peperoncini. Place ciabatta top on and serve. ENJOY
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Cuban sandwiches
Mojo Sauce: juice
of one Naval orange, juice of 1 lemon, heaping tsp. Of minced garlic,
1/2 tsp. Kosher salt, 1 tsp. Fresh ground pepper & 1/2 tsp. Cumin.
Whisk together & whisk in 1/3 cup extra virgin olive oil.
Sandwiches:
Pork Carnitas
Sliced ham
Swiss cheese
Dill pickles
Yellow mustard
Pressed on Hoagie roll
Mecookin I
usually use Arnold's Italian hoagie rolls as I can't find Cuban bread
here. Open roll & toast lightly in panini or in cast iron skillet
using 2nd skillet as a press. Spread each sandwich with yellow mustard,
add 3-4 dill pickle slices, sliced Swiss cheese, sliced Deli ham &
carnitas meat. Place closed sandwich in panini press or between 2
skillets until heated through & cheese is melted. Serve with a side
of Mojo sauce for dipping sandwich.
CARNITAS:
3 lb. pork roast
1-1/2 onions, quartered
1 tsp. Mexican oregano
1-2 tsp. Fresh ground cumin seed
1 tsp. Minced garlic
1 tsp. Smoked paprika
1 jalapeño
1 naval orange, quartered
1 tsp. Salt
1 tsp. Fresh ground pepper
Place roast in slow cooker, sprinkle with oregano, cumin, garlic, paprika, salt & pepper. Add peeled, quartered onion, whole jalapeño. Squeeze juice from orange over and add orange pieces to pot. Cook on low for 8 hours. Remove roast & shred meat.
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Tomato & Arugula Spinach Pasta
2 Tbsp. Butter
2 Tbsp. Olive oil
1/2 red onion, cut in strips
2 cloves garlic, chopped
1/2 pint grape tomatoes, quartered
1/2 tsp. Roasted garlic & Chipotle seasoning
1/2 tsp. Dried basil
8 Oz. Thin spaghetti cooked al dente in salted water
4 cups arugula & baby spinach
1/4 cup fresh chopped parsley
1/3 cup shredded Parmesan, more for garnish
Pasta water
Prepare pot for cooking pasta, cook while making sauce.
In
large skillet, melt butter with olive oil over medium heat. Add onion
& cook 5 minutes. Add garlic, cook an additional minute. Add
tomatoes, cook about 5 minutes.
Add pasta & about 1/4 cup
pasta water. Add the arugula/spinach, toss & cook an additional
minute or two. Garnish with parsley & shredded Parmesan.
Serve & garnish with additional Parmesan.
******************
Salted Caramel Tart
Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins
Ingredients
Base:
- 225 g / 8 oz plain sweet biscuits, about 2 cups (packed) crushed (Arnott’s Marie Crackers, Graham Crackers, Note 1 for Digestives)
- 150 g / 5 oz unsalted butter , melted (Note 1 for Digestives)***I used Lorna Doone Shortbread Cookies
Caramel:
- 100 g / 7 tbsp unsalted butter
- 1 cup / 200g (packed) brown sugar
- 2 cans sweetened condensed milk (395g / 14oz each)
- 1 3/4 tsp salt (2 ½ - 3 tsp salt flakes)
Chocolate Ganache Topping:
- 1/3 cup heavy/thickened cream
- 150 g / 5 oz dark chocolate melts / chips
- Sea salt flakes, for topping
Instructions
- Preheat oven to 160C/320F. Grease and line the base only of a 23cm / 9" tart tin with a loose base. (Or a springform pan of a similar size)
- Roughly break up biscuits and place in a food processor, then whizz until fine crumbs form. Or do this step with a ziplock bag and rolling pin.
- Pour crumbs into a bowl, add melted butter, mix until it looks like wet sand and no dry crumbs remain. Pour into tin, then press firmly into base and sides – use something flat like a cup to assist (refer to video).
- Transfer to tray (safe handling), place in oven and bake for 10 minutes, then remove and cool slightly (5 minutes in fridge).
Caramel:
- Melt butter in a large saucepan over medium heat. Add sugar and whisk to combine – butter may not incorporate fully.
- Once it starts bubbling and the sugar is completely melted, pour in the condensed milk, whisking as you go. Whisk constantly until you see steam coming off the caramel (~ 4 minutes), then remove from heat.
- Add salt (adjust to taste), then pour the caramel into the tart base.
- Bake for 15 minutes or until the edges of the caramel surface is golden and the surface has a “skin” on it, but the caramel is still soft and the centre jiggles slightly (see video for demo.)
- Cool on counter while you make the chocolate.
Chocolate Ganache:
- Place cream and chocolate in a heat proof bowl. Microwave in 2 x 30 second bursts, stirring in between, until smooth.
- Set aside for 10 minutes to thicken slightly, then pour over the base. Smooth top or make swirls like I did (just wait until the chocolate thickens slightly). Sprinkle with sea salt flakes.
- Refrigerate for 1 ½ hours to allow chocolate to set. Then remove and bring to room temperature before slicing to serve. Handle carefully when sliding the tart off the base - or just leave it on to be safe and just remove the sides.
Recipe Notes
1.
STORAGE - This tart keeps SO WELL! It will keep in an airtight
container for a week and still taste like it was made yesterday albeit
the crust on the edge does soften a bit, but most people wouldn't even
notice (I don't think). If it's super hot where you are i.e. the
chocolate becomes melty, keep it in the fridge but always bring to room
temperature before serving otherwise the caramel won't be creamy. It
also freezes great - again, bring to room temp before serving. I've only
frozen it for a couple of weeks but see no reason why it wouldn't keep
for several months.
3.
This is a VERY rich tart. I find that when cut into 12 (so quarters,
then each quarter into 3), a slice is too much for me. So I have said
that this serves 14 to 16.
PREPARATION
- 1Sprinkle the shrimp with salt, toss and let sit for 15 minutes.
- 2Heat the oil over medium heat in a heavy nonstick frying pan, and add the garlic, bay leaf and chile. Cook, stirring, until the garlic begins to color, about one minute. Turn the heat up to medium-high, and add the shrimp. Cook, stirring, until the shrimp turn pink and are cooked through, two to three minutes. Remove from the heat, sprinkle with the parsley and serve.
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