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Brine

Cook&Go Blogger Night

Cooking with wine is always fun, now tell me I don’t have to do dishes and I’m yours!

Well, I was fortunate enough to attend Blogger Night at Cook&Go in NYC.  They not only kept my glass full but they also took care of all the cleanup putting them up there on my list of dream kitchens.

The menu was fast paced and fun and I was really impressed that unlike a lot of other cooking classes I’ve attended, each participant was able to complete the full menu instead of a single recipe.  The instructor gave just the amount of help but also kept the class moving.

Hands down it was a really fun experience. Dinner out with a bunch of friends where I could leave with all the food and none of the fuss. Dinner perfected!

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First in 10 (seven layer dip plus 3!)

It’s Super Bowl and though I’m blue through and through I decided to go for flavor over flair in my game day apps.  I love a good 7 layer dip.  Anything that transports tortilla chips to my mouth is good by me.  Now take that classic dip and add 3 MORE LAYERS and you’ve got a game day classic.  All in!

First in 10 Layer Dip
Serves 10-15

Ingredients:
2 (15.5 ounce) cans black beans
1 package taco seasoning
4 ounces queso fresco, crumbled
1 (15.5 ounce) jar salsa (I like a thick and chunky with some heat)
1 recipe guacamole
3/4 cup sour cream
2 cups shredded cheddar cheese
1 cup shredded iceberg lettuce
1 cup sliced black olives
1/2 cup sliced pickled jalapenos
1 cup prepared pico de gallo

Pico de Gallo
1/2 cup chopped fresh tomato
1 tablespoon minced red onion
2 tablespoons minced fresh cilantro
2 tablespoons sliced scallions
1 teaspoon lime juice
1 teaspoon olive oil
salt and freshly ground pepper

In a food processor combine black beans (including liquid in can) with taco seasoning.  Puree until smooth and then spread to fill the bottom of a clear baking dish by 1/4 inch. Next, add queso fresco and then salsa and spread evenly over beans.  Top with guacamole, spreading evenly.  Next add sour cream, cheddar cheese,  iceberg lettuce, then olives, then jalapenos.  In a small bowl, mix ingredients for pico de gallo.  Season to taste and strain extra liquid.  Finish 10 layer dip by topping with pico de gallo and sprinkling with a touch more salt.  Serve with corn chips and enjoy the game!

 

Coconut Curry Chicken and Vegetables

Here’s a delightfully easy and tasty chicken dish that will spice up your normal dinner roster.  The coconut milk makes the chicken incredibly succulent and the Thai curry packs in the flavor.  Not bad for a Monday night meal.

Coconut Curry Chicken and Vegetables
Serves 2-3

Ingredients:
1 (13.5 ounce) can light coconut milk
3 teaspoons Thai red curry paste
2 chicken breasts, cut into thin strips
2 tablespoons sesame oil
2 cups diced red potatoes (about 4 small potatoes)
1 small yellow onion, sliced thinly (yield 1 cup)
salt and freshly ground pepper
1 red pepper, diced (about 1.5 cups yield)
3 cloves garlic, crushed
1 cup baby corn (admittedly I would have used the whole can, had I not eaten half by now)
1 teaspoon arrow root
1 lime, juiced
brown rice

In a medium sauce pan, combine coconut milk, 1/2 cup water, and curry paste.  Mix and then bring to a simmer.  Add chicken and cook for about 6-8 minutes until just done.  Remove chicken with a slotted spoon and set aside.  Bring coconut mixture to a boil.  Boil about 10 minutes to reduce.

Meanwhile, in a saute pan add sesame oil and bring to medium-high heat.  Add red potato and season with salt and pepper.  Cook about 10 minutes stirring from time to time and then add in onion and cook an additional 2 minutes.  Cover pan and allow to steam for 3-4 minutes then add in red pepper.  Cover and cook another 3-4 minutes.  Then add in garlic and baby corn and toss ingredients together.  Cover with coconut- curry sauce.

In a small bowl, mix arrow root powder with equal parts water and stir to create a slurry.  Stir into saute pan of coconut vegetables and lower heat as sauce thickens.  Add in chicken and mix all ingredients together, heating for an additional 2 minutes.  Finish with lime juice.  Serve warm over brown rice.  Enjoy!

Couscous with Dill, Golden Raisins, and Pumpkin Seeds

I made this as a big batch and I was certainly glad I did.  It is an AMAZING snack throughout the day filled with fresh ingredients and hitting on so many cravings at once– while still being incredibly healthy.  It is another one of my go-to lunch options that I make on Sunday and eat throughout the week.

Couscous with Dill, Golden Raisins, and Pumpkin Seeds
Serves 10-12

Ingredients:
2 cups couscous (cooked according to package instructions)
1 yellow pepper, finely diced
1 bunch scallions, sliced thin
1 cup mixed pitted olives, roughly chopped
1 cup pepperoncini, thinly sliced
1 cup golden raisins
1 cup roasted and pumpkin seeds
1 cup chopped dill

In a large mixing bowl, combine all ingredients.  Stir.  Yes, it is that simple! And couscous is one of my favorite grains because it cooks so fast.  If you chop fast, this is literally a 10 minute recipe.  Enjoy warm or as a chilled couscous salad.

Turkey, Kale, and Black Eyed Pea Soup

I had some wonderful leftover turkey from my father and was feeling like kicking off 2012 to a healthful and hearty start.  This soup is a great way to utilize those pieces of turkey that are too small for layering into sandwiches and works with either light or dark meat.  So here’s to a fresh start on the year.  Eat up!

(okay, yes, my recipe had lentils in it–a mistake purchase at the grocery store–still good but better with only black eyed peas)

Turkey, Kale, and Black Eyed Pea Soup
Serves 6-8

Ingredients:
2 tablespoons butter
1 large red onion, diced (about 2 cups)
salt and white pepper
5 cups chopped fresh kale, spines removed
4 cups diced leftover turkey meat (skin removed)
6 cups chicken broth
6 garlic cloves, pressed
2 tablespoons minced fresh rosemary
2 teaspoons fresh oregano leaves
2 (15.5 ounce) cans black eyed peas

In a large soup pot over medium-high heat, add butter and onions and saute until translucent (3-4 minutes) stirring once or twice as you cook.  Season with salt and a light dusting of white pepper.  Then add in the kale and saute till reduced in size by half (2-3 minutes).  Add turkey, stir and then season once more with a pinch of salt and shake of white pepper.  Cover with chicken stock and bring to a boil.  Add in rosemary and oregano. Reduce to a simmer and cook 15 minutes.  Add in black eyed peas and cook an additional 10 minutes.  Season to taste and serve warm.  Enjoy!

 

Chimichurri Sauce

I fell in love with this sauce the first time I had it.  It is incredibly bright, well spiced, vibrant, and pairs fantastically with grilled red meat.  I wanted to serve patatas bravas with my brunch this morning and thought- why not serve it with an Argentinian rendition of the classic steak and eggs. Thus was concocted the decadent Spanish feast perfect for a snowy weekend in OCTOBER!

Chimichurri Sauce
Ingredients:
4 cloves garlic
1 poblano pepper (seeds included)
1/4 cup Italian parsley
1/2 cup cilantro
1/2 cup mint
1/2 cup basil
5 tablespoons olive oil
2 tablespoons red wine vinegar
2 large jalapenos (seeds included)
1 lime, juiced
Dash cumin
Dash garlic powder
Salt to taste)

Combine all ingredients in a food processor and blend until smooth.  Season to taste with salt.  Serve room temperature, drizzled on steak.  Enjoy!