Fresh Garbanzo Beans

I took an extra day off of work this week to extend the Memorial Day weekend which meant that I had plenty of time to stroll through the Farmer's Market across the street from my house (I know, I know - lucky me!).  I'm always on the lookout for seasonal goodies and new variations of produce.  So, I was shocked to see my husband point out fresh garbanzo beans while I was elbow deep in rainer cherries.

I am a HUGE fan of garbanzo beans, but I've never actually seen them outside of the can or salad bar.  I would never have even noticed them if Hunter hadn't pointed them out.  Typically I stock up on cans like the one below.  I give the contents a quick rinse in a strainer to get rid of the excess sodium and throw them into all kinds of dishes.

After watching years of Food Network competitions I knew that canned garbanzo beans were a culinary faux pas, but I cut myself some slack since I'd never run across the real deal. So, needless to say I was giddy when I got my beans home from the market and faced the perplexing task of how to prepare them.  They were perfect after steaming them in their shells and tossing with lime and creole seasoning.  Eat them as you would edamame, sucking the bean out and throwing away the pod.  They would be wonderful roasted, which I will try next.  The farmer who sold them to me warned me never to boil garbanzo beans.  I'm not sure what happens, but I thought I'd pass along the warning. 
 
Garbanzo beans have long been valued for their fiber content. Two cups provide the entire Daily Value! But the research news on garbanzos and fiber has recently taken us one step further by suggesting that the fiber benefits of garbanzo beans may go beyond the fiber benefits of other foods. In a recent study, two groups of participants received about 28 grams of fiber per day. But the two groups were very different in terms of their food sources for fiber. One group received dietary fiber primarily from garbanzo beans. The other group obtained dietary fiber from entirely different sources. The garbanzo bean group had better blood fat regulation, including lower levels of LDL-cholesterol, total cholesterol, and triglycerides.  The participants in the study also reported more satisfaction with their diet when garbanzo beans were included, and they consumed fewer processed food snacks during test weeks in the study when garbanzo beans were consumed. They also consumed less food overall when the diet was supplemented with garbanzo beans.

Go check out your Farmer's Market today!  Garbanzo Beans are in season in California April through October.  They make an excellent snack eaten raw straight from the shell.

Spicy Herb Soup with Crab

I don't know about you, but my herb garden is growing like gangbusters these days.  This is a great recipe to make use of a plethora of fresh herbs that you have on hand.  Mix and match to your taste.  I made this soup not only to put my garden bounty to work, but also to finish off the loaf of sandwich bread that I had lying around.  The homemade croutons are surprisingly addictive!  

As with most of the recipes here on Barrister Bites, this is a light take on the original recipe.  Be sure to add at least a bit of the lemon olive oil before serving.  The splash of fat is quite important to the flavor as well as the nutritional aspect.  When storing leftovers be sure to separate the soup, croutons, and crab.

Spicy Herb Soup with Crab

Adapted from Food Network Magazine

Serves 6

8 ounces fresh lump crabmeat, picked over
2 cups chopped mixed herbs (such as parsley, basil, oregano, and/or cilantro)
1 lemon (1 teaspoon grated zest, plus the juice)
Kosher salt and freshly ground pepper 

2 tablespoons extra-virgin olive oil
6 slices sandwich bread, cubed
1 bunch leeks, white and light green parts only, chopped (I used Trader Joe's frozen leeks to speed up the process)
3/4 pound Yukon gold potatoes, peeled and chopped
1 medium bulb fennel, cored and chopped

5 cups low sodium chicken broth
1/2 cup dry white wine
1/2 cup fat free half-and-half

1 teaspoon red chili flakes

 

1.  In a glass bowl toss the crab, 4 tablespoons herbs, half each of the lemon zest and juice, and salt and pepper to taste in a bowl; cover and refrigerate.  It is important to use a glass bowl here because metal and plastic bowls may react with the acid from the lemon.

2.  Whisk the remaining lemon zest and juice with the olive oil in a separate bowl. Toss 1 tablespoon of the lemon oil with the bread cubes; season with salt and pepper. Heat a large skillet coated with cooking spray over medium-high heat. Cook the bread cubes until golden, about 7 minutes, stirring often. 

3.  Heat a stock pot coated with cooking spray over medium heat.  Add the leeks and cook until wilted, about 5 minutes. Add the potatoes, fennel, and 1/4 cup wine and cook uncovered about 7 minutes. Stir in the remaining wine and red chili pepper; cook 2 more minutes. Add 5 cups water and 1 cup herbs. Bring to a boil over medium-high heat, then reduce the heat to medium low and simmer until the vegetables are tender, about 20 minutes.  

4.  Puree the soup with an immersion hand blender.  If you are using a standard blender be sure to puree in batches and avoid overfilling your blender.  

5.  After pureeing, add the half and half and simmer until thick, 5 to 10 minutes. Add the remaining herbs; season with salt and pepper. 

6.  Ladle the soup into bowls and top with the crab, croutons and the remaining lemon oil.

 

Soba Noodles with Braised White Fish, Leeks, Mushrooms, and Clams

This is a lovely decadent meal that comes together quickly.  Scrubbing the clams can be a pain, so ask your fish monger to do it for you.  Scallops make a great substitute if clams aren't in season.  Be sure not to overcook the fish, the texture is best when the it's just barely cooked through.  Serve with fresh bread to sop up the scrumptious broth.

Soba Noodles with Braised White Fish, Leeks, Mushrooms, and Clams

Adapted from Fine Cooking

Serves 4 

2 tablespoons light butter (such as Smart Balance)

1/2 pound shitake mushrooms, thinly sliced (about 4 cups)  
3 large leeks, white and light-green parts only, thinly sliced (about 4 cups)  
Kosher salt and freshly ground black pepper  
2 cups chicken broth
1 cup dry white wine
4 white fish fillets, about 4 ounces each (mahi-mahi or halibut work well) 
16 to 24 small clams, such as Manila or littlenecks, scrubbed (use scallops if you can't find clams)
1 tablespoon finely chopped fresh flat-leaf parsley
1 bunch buckwheat soba noodles, cooked

1. Melt the butter over medium heat in an 11- or 12-inch straight-sided saute pan with a lid. Add the mushrooms and leeks and season lightly with salt and pepper. Cook gently, stirring occasionally, until softened but not browned, 7 to 8 minutes. Add the broth, raise the heat to medium high, and bring to a boil.

2. Season the fish with salt and pepper. Nestle the fish and clams among the vegetables in the skillet. Stir in the wine and bring the broth back to a boil, cover tightly, and reduce the heat to low. Cook gently until the fish is just cooked through and the clams have opened, about 7 minutes. If all of the clams are not open, remove the fish and the open clams and continue cooking until the remaining clams open, another 2 to 3 minutes. Discard any clams that haven't opened by this time.

3. Add the cooked soba noodles to the pan, stirring until thoroughly warmed.
 
4. Serve the fish in shallow soup bowls, topped with leeks and mushrooms, surrounded by noodles, clams and broth, and sprinkled with chopped parsley.

Open-Faced Egg, Bacon, Asparagus Sandwich

I love the idea of 30 minute meals, but I can't always stomach the cheery Rachel.  The last time I was at the airport I picked up her magazine.  This recipe is definitely worth the price of the magazine (at airport prices, nonetheless!).  It makes an open faced sandwich perfect for breakfast, brunch, or dinner.  But my favorite part is that they reheat well the next day.

Open-Faced Egg, Bacon, Asparagus Sandwich 
Adapted from Rachel Ray Magazine
Serves 4


1 cup light ricotta cheese
4 slices toasted thick-cut sourdough bread
Salt and pepper
1 bunch grilled (or steamed) asparagus
4 eggs, poached or cooked to your preference
4 slices cooked bacon, crumbled (microwaveable bacon is a champ here!)
2 tablespoons fresh basil, chopped
1/4 cup shredded Parmigiano-Reggiano cheese  

1. Preheat broiler.

2. Spread ricotta on toast (in a pinch, use cream cheese); sprinkle with salt and pepper. 

3. Layer with asparagus spears; top with eggs. 

4. Sprinkle with bacon and shredded cheese.

5. Broil sandwich for 30-60 seconds, or until the cheese begins to melt.

6.  Sprinkle the sandwich with basil and serve warm.

Pancake Pie

My husband loves breakfast foods.  When we started dating his favorite place to eat was IHOP.  It was never my favorite date spot, but I will admit that I'm a big fan of their stuffed french toast.  When I started cooking more I would frequently have an "IHOP Night" on the calendar where I would recreate the Grand Slam for him.  I loved it, because it was fast and easy, and he loved it because, well - it was breakfast for dinner.  Since then, I've tried to step up my breakfast for dinner game.  Hunter calls the Pancake Pie the "Jelly Doughnut".  Who doesn't want a jelly doughnut for dinner?!

 

Pancake Pie 

Adapted from Sunset

Serves 2 to 4 

Pancake:

3 tablespoons butter
3 large eggs
3/4 cup milk
1/2 teaspoon vanilla
1/2 cup all-purpose flour
2 tablespoons sugar
1/8 teaspoon salt

Berry Sauce: 

4 cups fresh or thawed frozen berries (any kind) plus more for serving

1/4 cup sugar 

1/2 teaspoon lemon juice 

Accompaniments: 

1/4 cup powdered sugar, sifted

maple syrup

1. Melt butter in a 10-inch ovenproof frying pan over low heat. Remove from heat.

2. In a large bowl or blender, beat eggs until light and pale. Beat in milk, vanilla, flour, sugar, and salt.

3. Pour batter into prepared pan and bake in a 425° oven until pancake is puffed and lightly browned, 25 to 30 minutes. 

4. While the pancake is baking, blend the 4 cups of berries in a food processor until smooth.  Stir in the sugar and lemon juice; taste, and add more sugar if desired.   

5. Once the pancaked is fully cooked, slice it into wedges and sprinkle with powdered sugar.  Serve immediately with the remaining berries, the berry sauce and maple syrup.

Asian Fusion Lettuce Wraps

OMG. This is the most perfect lettuce wrap. I was perusing my most recent Williams-Sonoma catalog and just couldn't resist this tasty recipe. I made some adaptations to make it a bit more waist-friendly. With the Super Bowl this weekend, this is a great recipe for a crowd. It's also an easy meal to prepare while you shuffle about the house getting other things in order. You can easily serve this with tortillas for a more filling meal, or use small lettuce leaves for a delicious appetizer. The key to eating the lettuce wrap is to use two lettuce leaves for each wrap to ensure a well-sealed vessel.

Never cooked with Chinese five spice? Don't be afraid - it is a classic Asian blend that combines fragrant star anise and spicy Szechuan peppercorns with the sweetness of cinnamon, cloves and fennel seeds. You can double or triple this recipe for a large crowd (use multiple pork tenderloins, a large pork loin, or even pork shoulder) - or freeze the extra meat for an easy and tasty weeknight meal. You can substitute the hoisin sauce with teriyaki sauce if you don't have hoisin on hand. You can cook the pork up to a day ahead of time by cooking for 1 3/4 hours on the day of preparation and then cooking an additional 30 minutes on the day that you are serving the meal. This would also translate easily to a slow cooker meal.

Asian Fusion Lettuce Wraps
Adapted from Williams-Sonoma
Serves 4

Pork:
2 tsp. Chinese five spice
1 tsp kosher salt
1/2 tsp. freshly ground pepper
1 pork tenderloin, cut into large pieces
Cooking spray
1 yellow onion, diced
2 tsp. finely grated fresh ginger
2 Tbs. minced garlic
1/4 cup ponzu sauce
1/4 cup hoisin sauce (or teriyaki)
1 Tbs. Sriracha chili sauce, plus more for serving
3/4 cup chicken broth

Accompaniments:
Butter lettuce leaves (and/or tortillas), steamed brown rice, bean sprouts, thinly sliced green onions, fresh lime, and cilantro leaves for serving

Sauce:
1 tablespoon hot mustard powder (such as S&B)
1/4 cup low sodium soy sauce

1 tsp chili sauce

1.  Preheat an oven to 350°F.

2.  In a small bowl, combine the Chinese five spice, salt and pepper. Rub the mixture evenly on the pork.

3.  Coat a Dutch oven with cooking spray and warm over medium-high heat.  Working in batches, brown the pork on all sides, 6 to 8 minutes per batch. Transfer to a large bowl.

4.  Reduce the heat to medium add the yellow onions and cook, stirring occasionally, until softened, about 5 minutes. Add the ginger and garlic and cook, stirring frequently, for 1 minute. Add the ponzu sauce, the hoisin sauce, the chili sauce and the broth and bring to a simmer. Return the pork to the pot. Cover the pot, transfer to the oven and bake, turning the pork occasionally, until it is fork-tender, about 2 1/2 hours.

5.  Skim the fat off the sauce. Using tongs and a fork, pull the pork apart into large chunks. Serve with the Accompaniments and Sauce (listed above).

Steak - Asian Style - with Roasted Potatoes & Vegetables

If you follow the idea of prepping weekday meals on the weekend, then this steak will be one of your favorites.  The marinade comes together in less than five minutes and produces a wonderfully flavored steak that cooks in under 15 minutes.  The result - a perfect Monday night meal that makes it seem like you spent way more time in the kitchen than you did.  Prep the vegetables on Sunday and you'll save even more time.  I'm a huge fan of Ore-Ida's roasted potatoes, which I frequently stir up with whatever crunchy veggies that I have on hand.  Feel free to use fresh potatoes if you have the extra time (but who does?).

Steak - Asian Style - with Roasted Potatoes & Vegetables
Serves 2

Steak
1/4 cup olive oil
2 tbsp + 2 tsp low sodium soy sauce
2 green onions, diced
1 clove of garlic, minced
2 tbsp lime juice
1/4 tsp crushed red pepper
1/4 tsp cumin
1 1/2 tbsp brown sugar
2 NY strip steaks (or whatever is your favorite cut)
1 tbsp vegetable oil

Roasted Potatoes & Veggies
1 1/2 cups frozen cubed potatoes (such as Ore-Ida Roasted Potatoes)
1/2 yellow onion, cut into large bite sizes pieces
1 package 8oz presliced baby portabella mushrooms
1 package 8oz sugar snap peas
Cooking spray
1 tsp vegetable seasoning (I love Crate & Barrel's Original Corn Seasoning which is a seasonal item, so I stock up each Summer)

1.  Combine the first 8 steak ingredients together in a large zip lock bag and mix really well. Add the steak, seal, then refrigerate for 24 hours.

2.  Remove the flank steak from the refrigerator 20 minutes prior to cooking.

3.  Prepare the roasted potatoes per package instructions.

4.  Heat a nonstick grill pan over medium high heat and coat with cooking spray.  Add in the vegetables and seasoning, stirring to coat.  Grill the veggies until cooked but still crisp, about 8 minutes.

5.  Meanwhile, heat a cast iron skillet over medium high heat and add in the vegetable oil. Cook the steak for 3-4 minutes per side or until it's cooked to your desired degree of doneness. Let the meat rest for 5 minutes off the heat before slicing in thin slices against the grain.

6.  While the steak is resting, add the roasted potatoes to the pan with the veggies.  Stir to heat throughout.  Serve the potatoes and vegetables alongside the steak.  Serve with Dijon mustard on the side (Trader Joe's is killer!).

Chili-Glazed Pork With Sweet Potato Hash

I am always trying to add to my repertoire of pork recipes, so when I saw this one in Real Simple I knew I had to give it a try.  Pork loin can be a bit pricey, so when I'm at the market I keep an eye out for sales.  When I happen upon a good price on loin or tenderloin, I grab one or two and stick them in the freezer. 

I made a few modifications to the recipe in order to step up the flavor.  Hunter and I were both impressed with the results.  This is an easy weeknight meal that will surely please your guests.  Feel free to substitute pork tenderloin for the pork loin but be sure to reduce the cooking time to accommodate the thinner cut.  This one is definitely a keeper!

Chili-Glazed Pork With Sweet Potato Hash
Adapted from Real Simple
Serves 4

1 pork loin
Cooking spray
1 tablespoon chili powder
1 tablespoon Cajun seasoning (such as Chef Paul's Redfish Magic Seasoning)
kosher salt and black pepper
2 tablespoons pure maple syrup
2 medium sweet potatoes (about 1 pound), peeled
2 large shallots, chopped
1 5-ounce package baby spinach, chopped
1/8 cup grated Parmesan cheese
1 teaspoon Siracha
1/2 teaspoon crushed red pepper flakes

1. Heat broiler.

2.  Rinse pork with water and pat dry.  Lightly coat pork with cooking spray.  Place the pork on a foil-lined rimmed baking sheet.  Rub with chili powder, Cajun seasoning, and ¼ teaspoon each salt and pepper. Broil, turning occasionally and basting with the maple syrup twice, until cooked through, 15 - 20 minutes. Let rest for 5 minutes before slicing.

3.  Meanwhile, in a food processor fitted with the coarse grating disk, grate the sweet potatoes.  Coat a  large nonstick skillet with cooking spray and heat over medium-high heat. Add the shallots and cook, stirring occasionally, until beginning to brown, 2 to 3 minutes.  Add the sweet potatoes and cook, tossing occasionally, until tender, 7 to 9 minutes more. Add the red pepper flakes, Siracha, Parmesan cheese, 3/4 teaspoon salt and spinach.  Cook, tossing, just until the spinach is wilted and the cheese is melted, 1 to 2 minutes more.

4.  Serve the pork and potatoes with hot sauce, if desired.

Mexican Casserole

This is a wonderful make-ahead dish that you can take to any potluck or stash away for a weekday emergency.  This casserole can be assembled up to a day ahead, freezes beautifully, and is relatively inexpensive!  If you are entertaining a crowd, layer your casserole in one 13 x 9 inch dish. If your gathering is smaller, divide the ingredients among two 8 x 8 inch dishes. You can then store the other one in the freezer for a last minute meal. Each 8 x 8 generously serves six.

Mexican Casserole
Serves up to 12

2 cups fresh salsa
1 cup chopped onion
1 cup frozen corn kernels
1 can refried beans
1 cup chopped red bell pepper
3 cups shredded cooked chicken breast
1 tablespoon minced garlic
2 teaspoons chili powder
1 teaspoon ground cumin
1 jar salsa verde
1 (4-ounce) can chopped green chiles
12 (6-inch) corn tortillas
1 cup (4 ounces) shredded Monterey Jack cheese
1 cup (4 ounces) crumbled mozzarella cheese

1. Preheat oven to 350°.

2. heat a large nonstick skillet over medium-high heat. Lightly coat pan with cooking spray. Add 1 cup onion, corn, and bell pepper; sauté 6 minutes or until tender. Add chicken and next 5 ingredients (through green chiles); sauté 2 minutes or until thoroughly heated. Remove from heat.

3. Spread 1/2 cup salsa over the bottom of a 13 x 9-inch baking dish coated with cooking spray. Arrange half of tortillas over salsa. Spoon 2 cups chicken mixture evenly over tortillas. Top with 1/2 can of refried beans and 3/4 cup salsa. Sprinkle with 1/2 cup of each cheese. Repeat layers, starting with remaining tortillas and ending with remaining cheeses. (If making two 8x8, simply halve the amounts used in each layer.)

4.  Bake at 350° for 25-30 minutes until bubbly.  (When baking from frozen, please allow an extra 30 minutes baking time.)

Herbed Pork Tenderloin with Bell Peppers & Potatoes

I love pork loin and pork tenderloin - it cooks quickly and is wonderfully healthy.  This recipe is a lovely dish, and is a great way to make use of my herb garden.  The flavor packed by fresh herbs just never ceases to amaze me.  This is a great meal to make for guests, and the leftovers reheat wonderfully.

Herbed Pork Tenderloin with Bell Peppers & Potatoes
Serves 4

1 (1-pound) pork tenderloin, trimmed and cut crosswise into 1-inch-thick medallions
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Cooking spray
1 1/2 teaspoons chopped fresh rosemary, divided
1 tablespoon anchovy paste
3 garlic cloves, thinly sliced
1 red bell pepper, cut into 1 1/2-inch strips
1 yellow bell pepper, cut into 1 1/2-inch strips
2 teaspoons balsamic vinegar

1. Rinse pork with water and pat dry.  Sprinkle pork with salt and pepper.

2.  Coat a large skillet with cooking spray and heat over medium-high heat. Add pork to pan; cook for 5 minutes.

3.  Reduce heat to medium; turn pork over. Add 1 teaspoon rosemary, anchovy paste, garlic, and bell peppers; cook 7 minutes or until peppers are tender and pork is done. Drizzle with vinegar. Top with remaining 1/2 teaspoon rosemary.  Serve with New Potatoes with Herbs (recipe follows).

New Potatoes with Herbs
Serves 2

6 small yellow new potatoes, cubed
1 tablespoon reduced fat butter substitute (such as Smart Balance Light)
1 tablespoon whipped cream cheese
1 teaspoon chopped fresh oregano
1 teaspoon chopped fresh rosemary
1 teaspoon chopped fresh thyme
Sea salt and pepper, to taste

1.  Place the potatoes in a steamer basket, and set in a pan over an inch of boiling water. Cover, and steam for about 10 minutes, until potatoes are tender but not mushy.  If you do not have a steamer basket you can always boil the potatoes.

2.  In a small bowl, stir together the oregano, rosemary, and thyme. Transfer the potatoes to a serving bowl, add the butter, cream cheese, and herbs. Toss gently until they are well-coated. Taste and season with salt and pepper.  Serve warm.

Skillet Pizza

I love to make pizza.  Perhaps it's because I can't ever order a pizza for delivery or off any restaurant menu due to my dietary restrictions.  But, I frequently take comfort in making my own pizza which enables me to control the ingredients and process.  Tonight I tried out a new (to me) process of making a pizza in a skillet.  It turned out wonderfully, despite my photo taking capabilities.  This is a lovely way to prepare any pizza, but it worked especially well with my veggie-heavy pie.

Skillet Pizza
Serves 4

Cooking spray
1 ball (1 lb.) pizza dough ( I used Trader Joe's Garlic & Herb dough)
1 bundle broccolini, cut into 1 1/2-in. pieces
1 yellow bell pepper, diced
1/2 teaspoon kosher salt
1 teaspoon crushed red pepper flakes
4 links turkey breakfast sausage (such as Jimmy Dean), sliced into bite size pieces
1 1/4 cups shredded mozzarella cheese, divided

1. Preheat oven to 400°. Coat a large ovenproof frying pan with cooking spray and heat over medium-low heat.

2. Press dough with your hands, working on a floured surface, into a 13-in. round. Press into frying pan so it comes up sides slightly. Cook until golden on bottom, 5 minutes. Slide onto a plate.

3. Coat the pan with cooking spray again and then add the vegetables, salt, and red pepper. Cook over medium-high heat, stirring, until peppers begin to brown. Transfer to a plate.

4. Invert dough back into pan, golden side up, and press down into pan. Sprinkle with 1 cup mozzarella, leaving a border around edge. Add the sausage bits and then scatter vegetables over cheese and sprinkle with remaining mozzarella.  Add more crushed pepper to taste.

5. Place pan in oven and bake until crust is crisp, about 20 - 25 minutes. Cut into wedges.

California Style Steak (with Avocado Sauce)

I've been looking for a new steak recipe for awhile now.  It's hard to top Ina's method, but it is always nice to have a few variations on hand.  When I ran across Pam's enticing recipe for an avocado sauce, I knew I had to give it a try.  In California everything seems to be topped with avocado, but I'd never thought of making it into a sauce (other than guacamole, of course!).  Hunter loved this meal and said that the potatoes were a perfect accompaniment (potato recipe follows below).

California Style Steak (with Avocado Sauce)
Adapted from For the Love of Cooking  
Serves 2 

Steak:
2 skirt or flank steaks
2 tablespoons canola oil
2 tablespoons unsalted butter, cut into 4 pieces

Seasonings:
Sea salt and freshly cracked pepper, to taste
1/2 teaspoon chili powder
1/4 teaspoon onion powder
1/2 teaspoon paprika
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano
1/4 teaspoon garlic powder

Avocado Sauce:
1 ripe avocado
1/3 cup fresh cilantro
2 cloves of garlic
1 tbsp olive oil
1/2 tbsp red wine vinegar
Juice from 1 large lime

1.  Allow the steaks to sit at room temperature for 30 minutes.  Rinse each steak with water and pat dry with a paper towel.  Heat a cast iron skillet over high heat for 5-6 minutes.  Preheat oven to 450 degrees.

2.  Meanwhile, combine all of the Seasonings in a small bowl (sea salt through garlic powder).   Brush all sides of the steaks with the canola oil and follow with the seasoning rub.  Sear steaks in the skillet for 2 minutes per side.  Place two pats of butter on top of each steak and transfer skillet to the oven.  Cook for 2-3 minutes, or until desired degree of doneness.  Remove the steaks from the oven, place on a serving platter and cover with aluminum foil.  Allow the steaks to rest for 10 minutes before slicing.

3.  To make the sauce, combine all Sauce ingredients in a food processor and blend until smooth. Taste and add sea salt, freshly cracked pepper, or lime juice if needed.

4.  Once the steaks have rested, slice and serve with the avocado sauce.

New Potatoes with Herbs
Serves 2

6 small yellow new potatoes, cubed
1 tablespoon butter
1 teaspoon chopped fresh oregano
1 teaspoon chopped fresh rosemary
1 teaspoon chopped fresh thyme
Sea salt and pepper, to taste

1.  Place the potatoes in a steamer basket, and set in a pan over an inch of boiling water. Cover, and steam for about 10 minutes, until potatoes are tender but not mushy.  If you do not have a steamer basket you can always boil the potatoes.

2.  In a small bowl, stir together the oregano, rosemary, and thyme. Transfer the potatoes to a serving bowl, add the butter and herbs. Toss gently until they are well-coated. Taste and season with salt and pepper.  Serve warm.

Chipotle Shrimp with Tomato & Avocado

As the end of 2010 draws to a close, I find myself with some time (finally!) to page through all of the great new cookbooks and food magazines that I received over the holidays.  Trying out new recipes always fill me with anticipation and hope.  I love being able to add to my repertoire of recipes, but I always fear the reaction from my very picky hubby.  I've learned over the years that he is usually satisfied if I serve a new meal with tortillas for taco making.  It's amazing how happy he is if he can wrap the dish into a handheld snack. 

I was hopeful that this meal would be a home run as most spicy Mexican dishes are in our household (and it was!).  You can find canned chipotle peppers in your grocery store's Mexican food aisle.  They pack quite a bit of heat, so be careful how much you add.

Chipotle Shrimp with Tomato & Avocado
Adapted from The America's Test Kitchen Healthy Family Cookbook
Serves 4

1 package grape tomatoes, cut into quarters
1 bunch green onions, white and green parts separated and sliced thin
1/4 cup fresh cilantro, chopped
3 garlic cloves, minced
1 tablespoon fresh lime juice
1 teaspoon minced canned chipotle chile in adobo sauce, adjust for heat preference
Salt and pepper
1 1/2 pounds large shrimp, peeled and deveined
1/8 teaspoon sugar substitute (such as Splenda)
Cooking spray
1 avocado, pitted, peeled, and cut into cubes
1 cup brown rice, cooked
Flour tortillas (optional)

1.   Combine the tomatoes, green onion whites, cilantro, garlic, lime juice, chipotles, and 1/4 teaspoon salt in a plastic or glass (not metal) bowl.  Set aside.

2.  Pat the shrimp dry with paper towels and season with sugar, salt, and pepper.  Coat a stainless steel skillet over high heat.  Add the shrimp and stir-fry until cooked (pink), about 2-3 minutes.

3.  Transfer the shrimp to a plastic or glass bowl and cover with a towel.

4.  Return the skillet to high heat, and the tomato mixture and cook until the tomatoes soften slightly, about 1 minute.  Remove from heat, return the shrimp to the skillet and toss to coat.  Place the brown rice on a platter, top with the shrimp and season with salt and pepper to taste.  Sprinkle with the green onion greens and avocado.  Serve with tortillas if desired.

Acorn Squash with Sausage Barley

I am always trying to find ways to increase my husband's veggie intake without sacrificing his carnivorous preferences.  Although he claims to not be a squash lover, this dish was a winner.  He (of course) chose to eat his as tacos, while I ate mine straight out of the squash shell with a knife and fork.  We both added quite a bit of heat via hot sauce to satisfy our spicy palates. 

This dish can easily be made vegetarian by omitting the sausage and/or gluten free by substituting the barley for quinoa or rice (use gluten-free tortillas if you are making tacos).  

To Make Ahead 
The stuffed squash can be assembled through Step 6, covered loosely with plastic wrapped, and refrigerated for up to 48 hours.  Finish and bake as directed, increasing the baking time to 25 to 30 minutes.

Acorn Squash with Sausage Barley
Serves 4

2 small acorn squash, halved and seeded
Cooking spray
Salt and pepper
1 cup pearl barley
3 cups chicken broth
1/2 pound spicy Italian turkey sausage (such as Jennie-O), casings removed
1 teaspoon crushed red pepper flakes
1 onion, minced
1 fennel bulb, tops discarded, halved, cored, and finely chopped
6 cloves garlic, minced
1 teaspoon minced fresh thyme
1 teaspoon ground coriander
1 cup grated Parmesan cheese
2 tablespoons minced fresh parsley
4 teaspoons balsamic vinegar
12 fresh flour tortillas
Salsa and/or hot sauce for serving

1. Preheat oven to 400 degrees.  Line a rimmed baking sheet with aluminum foil and lightly spray with cooking spray.

2.  Lightly spray the cut sides of the squash with cooking spray, season with salt and pepper, and lay cut-side down on the prepared baking sheet.  Roast on the lower-middle rack until tender (the tip of a paring knife can be slipped into the flesh with no resistance), 45 to 55 minutes.  Remove the squash from the oven and icrease the oven temperature to 450 degrees.

3.  Meanwhile, bring the chicken broth to a boil in a large saucepan.  Stir in the barley and 1/4 teaspoon sea salt.  Return to a boil, then reduce to a simmer and cook until the liquid is evaporated and the barley is tender, 30 to 35 minutes.  Pour into a bowl and set aside.

4.  Wipe the saucepan dry and coat with cooking spray.  Add the turkey sausage and stir to crumble.  Cook over medium-low heat until partially cooked, about 4 minutes.  Add in onion, red pepper, and fennel.  Cover and cook, stirring occasionally, until the vegetables are softened, 8 to 10 minutes.  Stir in the garlic, thyme, and coriander and cook until fragrant, about 30 seconds.

5.  Off the heat, stir in the cooked barley, 3/4 cup of the Parmesan and parsley.  Season with salt and pepper to taste.

6.  Flip the roasted squash over and scoop out the flesh leaving a 1/8-inch thickness of flesh in each shell.  Gently fold the squash flesh into the barley mixture, then spoon the mixture into the squash shells (about 1 cup of filling per shell).

7.  Sprinkle with the remaining 1/4 cup Parmesan.  Bake on the upper-middle rack until the cheese is melted, 8-12 minutes.  Drizzle with the balsamic vinegar and serve.  The squash and its skin can be eaten entirely, but beware of the stem which will be tough and should be avoided.  Instruct diners to use the tortillas to create tacos, if desired.  Salsa and/or hot sauce can be used to season to each diner's preferance. 

Spicy Turkey Sausage Mushroom Caps

I'm a sucker for stuffed mushrooms.  Maybe it's just my love of mushrooms transforming into a hankering for a meal.  I know there are lots of people out there who hate mushrooms, but the whole concept of mushroom-free living is completely unthinkable to me.  This is a great recipe for the cook on the go.  I prepared this one on Sunday afternoon (steps 2-7) and cooked it Tuesday night.  My hubby couldn't tell the difference.  I served this with a lovely Tex-Mex rice and a side of stir fried snap peas.  

Spicy Turkey Sausage Mushroom Caps
Serves 3

6 large portabella mushroom caps
2 tablespoons good olive oil, divided
2 1/2 tablespoons Marsala wine or medium sherry
1 pound spicy turkey sausage, removed from the casings
1 bunch green onions, white and green parts, minced
2 garlic cloves minced
2/4 cup panko crumbs
5 ounces mascarpone cheese (or reduced fat cream cheese)
1/3 cup freshly grated Parmesan, plus more for topping
4 tablespoons minced fresh parsley leaves
2 teaspoons crushed red pepper
Salt and freshly ground black pepper

1.  Preheat the oven to 325 degrees F.


2.  Remove the stems from the mushrooms and chop them finely. Set aside. Place the mushroom caps in a shallow bowl and toss with 2 tablespoons of the olive oil and Marsala. Set aside.


3.  Coat a medium skillet with cooking spray and heat over medium heat. Add the sausage, crumbling it with the back of a wooden spoon. Cook the sausage for 8 to 10 minutes, stirring frequently, until it's completely browned. Add the chopped mushroom stems and cook for 3 more minutes.

4.  Stir in the green onions, red pepper, and garlic and cook for another 2 to 3 minutes, stirring occasionally.

5.  Add the panko crumbs, stirring to combine evenly with all the other ingredients. Finally, swirl in the mascarpone and continue cooking until the mascarpone has melted and made the sausage mixture creamy.

6.  Off the heat, stir in the Parmesan, parsley, and season with salt and pepper, to taste, Cool slightly.


7.  Fill each mushroom generously with the sausage mixture. Arrange the mushrooms in a baking dish large enough to hold all the mushrooms in a snug single layer. (Steps 2-7 can be prepared up to 3 days in advance.  Cover dish with plastic wrap and refrigerate)

8.  Bake until the stuffing for 50 minutes, until the stuffing is browned and crusty.  Grate fresh Parmesan on top and serve warm.