Enjoy A Meal With A Simple Spring Salad

Posted on April 27, 2016 by Splendid Recipes

Enjoy A Meal With A Simple Spring Salad The arrival of spring means that seasonal fruits and vegetables are in season. Produce like asparagus, strawberries, leafy greens and rhubarb among others.

We look through some of our favorite past cooking magazine issues and possibly yours as well to find the perfect spring salads.

Your family will love these vibrant, colorful and delicious salads.

If you want to make a meal out of them, just add some chopped cooked chicken, or fish, like salmon, halibut, or tuna.

Both featured salads serve a table of four.

Arugula Salad Topped with Walnuts Strawberries and Parmesan Cheese

Vinaigrette

1 cup halved fresh strawberries

2 tablespoons aged balsamic vinegar *see recipe notes below

1 tablespoon EV olive oil

1 teaspoon raw local honey (local to your area)

Add ingredients to a blender and blend until well mixed.

Recipe Notes

Aged balsamic vinegar may not be economical for you, as I thought it wasn’t for me. Unless you plan to regularly use it.

A bottle of 12 year old aged balsamic vinegar is around $40 a bottle.

What we did, is brought a 1/2 cup of regular balsamic vinegar infused with strawberry (you can also opt for blueberry or pomegranate) to a boil over high heat in a small ceramic coated skillet.

Cook until the vinegar begins to thicken and becomes syrupy, about 2 to 3 minutes. Let cool then follow vinaigrette recipe above.

Salad Ingredients

1 cup walnut halves

We found a cool way to candy the walnuts, and credit goes to private chef Chris Crary with his candied walnut recipe featured at California Walnuts.

1/2 cup California walnuts

1 egg white

1 ounce sugar

2 tablespoons walnut oil

Salt to taste

Beat egg white until it forms soft peaks. Add the sugar and mix in to peaked egg white.

Next add the walnuts and coat with the egg mixture.

Place in a 300 degree oven for 30 minutes, stirring every 10 minutes.

Allow to cool. Once mixture is cool, toss in walnut oil. Set aside.

16 ounce bag of arugula

2 cups fresh strawberries, quartered

1/2 cup candied walnuts

Shaved Parmesan

Arugula Salad Topped with Walnuts Strawberries and Parmesan Cheese In a large salad bowl, combine arugula, strawberries and candied walnuts.

Plate salad and drizzle with vinaigrette and top with shaved Parmesan cheese. Serve immediately.

To make salad a meal, when mixing salad ingredients, add a cup or two of your choice, chopped cooked chicken, salmon, halibut, or tuna.

Mixed Greens with Smoked Salmon Avocado and Grapefruit Salad

1 grapefruit with white flesh, peeled, pith removed, and dice segments

5 ounce package of mixed greens

1 large avocado, peeled, pitted and sliced

5 ounce package smoked salmon, flake with a fork

Vinaigrette

Juice of 1 lemon

1 teaspoon of sweet garlic mustard (we found this at Whole Foods Market)

1 tablespoon of EV olive oil

Salt and Pepper to taste

Mixed Greens with Smoked Salmon Avocado and Grapefruit Salad Mix lemon juice, mustard, oil, salt and pepper to a large salad bowl.

Next add mixed greens, grapefruit, avocado, and smoked salmon. Toss until well coated with vinaigrette. Plate and serve.

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How To Cook Dried Beans

Posted on April 12, 2016 by Splendid Recipes

Mixed Legumes on paper and burlap - How To Cook Dried Beans Soaking dried beans or legumes in water first, helps with dissolving the raffinose sugars that can cause discomfort in the digestive system. Rinsing the beans after soaking and draining any water after cooking will further help to reduce the sugars as well.

soaking deied beans - How To Cook Dried Beans

Image credit: EHow

Here are some steps you can take to reducing the raffinose sugars, a complex carbohydrate found in most in most dried beans.

This type of sugar is also found in cabbage, Brussels sprouts, broccoli, and asparagus, among other vegetables, and including whole grains.

The California Dry Bean Advisory Board recommend this method for gas-free beans.

Place 1 pound of beans in 10 cups of boiling water for 2-3 minutes
Remove from heat, cover and set aside overnight

Soaking the beans overnight helps to remove or dissolve between 75 to 90 percent of the indigestible raffinose sugars.

If you want, you can add 1/8 teaspoon of baking soda to the soaking water to help remove the raffinose sugars as well.

Prosciutto Cotto and Lentils

Delicious Living recommends soaking 1 cup of beans in 3 cups of water for 6 hours before cooking them.

After soaking the beans, drain them of the water, then rinse thoroughly. Now your beans are ready to be cooked.

When cooking the beans, you can add any herbs and spices, but do not add any salt or acidic ingredients, like vinegar, tomatoes or juice, which can considerably slow the cooking time. Add these ingredients when the beans are done cooking.

When cooking your beans you can use either water, or a stalk made from vegetables, beef or chicken.

Cooking times will vary depending on the type of beans you will be using. Most cooks will tell you that dried lentils or split peas do not require soaking, but they do require sorting and rinsing.

Keep in mind that cooking lentils in too much liquid, or over cooking them, will make them mushy. They should only be cooked for 20 minutes or until tender.

How to Use Cooked Beans

Moroccan Three Bean and Kale Soup

Dried beans when cooked are very versatile, and although they have different flavors and textures, they can often be used interchangeably in recipes.

Cooked beans can be used to make soups, added as a topping to vegetable salads, add to cooked rice, couscous or pasta salads for texture.

Here are some of our featured recipes using cooked beans.

Garlic Lime Chicken Fajitas – Featuring a side dish of quinoa with black beans, onion, corn, and chili pepper

Spicy Chorizo and Bean Soup

Prosciutto Cotto and Lentils

South Of The Border Chicken Tortilla Soup

Gluten Free BBQ Chicken Lasagna

Moroccan Three Bean and Kale Soup

Garlic Lime Chicken Fajitas

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Top Nine Varieties Of Cheese’s Enjoyed By Food Lovers

Posted on March 13, 2016 by Splendid Recipes

collage of various types of cheese Who doesn’t enjoy cheese, either as snack, on a sandwich, or topped over leafy greens? There is many ways to include cheese in your culinary delights.

There are many different kinds of cheeses, and they each have their own flavor and best uses. Among the many cheeses throughout the world, the following are the top nine varieties enjoyed by food lovers.

Feta Cheese

Feta is a white cheese made in Greece from sheep’s milk, or from a mixture of sheep and goat’s milk. The cheese is bathed in a brine, that is a 24% salt concentration. Salt is said to be important in cheese making as it keeps the fermented cheese from molding fast. Salt also helps to draw out the whey.

Read more here from the Curd Nerd on Using Brine In Cheese Making.

This is a common cheese in Greek dishes. Crumble it over salads, use it on sandwiches like Gyros, and broil it with olive oil. You can sprinkle it over the top of Greek pizza or pasta. It’s tangy and moist and can be crumbly or creamy. Try pairing it with fruit as well.

Mozzarella

college of Making homemade cheese Mozzarella is a southern Italian cheese, and is traditionally made with milk from the from Italian water buffalo.

There are two basic ways to make mozzarella, there is the direct acidification of the milk to form the curds or the culture, also known as rennet method.

In both methods, raw milk is pasteurized and then coagulated to form curds.

This is most commonly used in Italian dishes, mozzarella being the number one go-to cheese for pizza. You can also eat it sprinkled with olive oil or have it with tomatoes and basil. This soft cheese has a mild, yet creamy taste with a great texture.

We tried our hand at making homemade Mozzarella (crumble style) with organic pasteurized non-homogenized milk and fresh lemon juice.

All you do is bring 2 to 3 cups of organic pasteurized milk to a soft boil, then add the juice of half a lemon. Stir and wait for the curds.

Once the process has stopped making curds, using a slotted spoon, remove the curds to cheese cloth placed over a bowl, so the whey can drain off.

We added lemon-garlic seasoning and Himalayan salt for flavor. Store cheese in a glass topped with a tight lid. Cheese is crumbly and can be used to top your favorite salads.

Listen to a NPR 2014 interview with Claudia Lucero, the author of, “One-Hour Cheese: Ricotta, Mozzarella, Chèvre, Paneer–Even Burrata. Fresh and Simple Cheeses You Can Make in an Hour or Less!”

Click the link (opens in new window) and listen to the 3 minute interview: How To Make A Faux Cheddar In One Hour.

http://www.npr.org/player/embed/363349698/363842868

Monterey Jack

Monterey Jack is a semi-hard, cheese make from cow’s milk. It has a mild flavor and is gooey-when-melted. It is an excellent match for a deli or meat sandwich, grilled cheese sandwich, melted over casseroles and chili, and any Latin American dish that calls for cheese, like quesadillas, tacos, and enchiladas.

Parmigiano-Reggiano

Parmigiano Reggiano cheese on a table top This cheese is a hard, granular cheese. In Italian the word “Grana” means “granular” and refers to a texture well-suited for grating.

The hard, granular cheese can be grated and sprinkled over pasta, soups and salads. It is used in most Italian dishes, as it adds flavor, even to Italian soups.

Parmigiano-Reggiano is aged up to 24 months, to give it that intense, complex flavors it boasts. Nutty, sweet, grassy, creamy, and fruity.

Do you know the difference between Parmesan and Parmigiano-Reggiano? Actually, they are the same. Parmesan is the English and American form of the Italian word Parmigiano-Reggiano.

There is also evidence that in the 17th to 19th centuries Parmigiano-Reggiano was called Parmesan in Italy and France (History of Parmesan Cheese).

Some Great Recipes Using Parmesan Or Parmigiano-Reggiano Cheese: National Spaghetti Day

Gouda

This cheese melts very well when it’s a young cheese, but if it’s aged, it is best sprinkled over salads or used in casseroles. It can have a mild taste, or deep and flavorful.

Swiss Cheese

swiss cheese on a cutting board with a walnut Swiss cheese originated in Switzerland, and cow’s milk is used just about 99% of the time. There are 450 different kinds of Swiss cheeses, and are put into five categories, which are extra-hard, hard, semi-hard, semi-soft and soft.

The Swiss cheese you may be familiar with has holes, known as eyes. But not all Swiss cheese contains holes.

According to The Nibble, three types of bacteria are used in producing the types of Swiss that contain holes. The bacteria includes, Streptococcus thermophilis, Lactobacillus, and Propionibacter shermani.

In the later stages of cheese production, the bacteria will excrete the lactic acid called P. shermaniconsumes, which releases the gas, known as carbon dioxide, and in turn forms the bubbles that make the “holes” or “eyes.” The cheese industry refers to Swiss cheese without holes or eyes as “blind.”

Cheddar Cheese

cheddar cheese on a cutting board with a small ceramic bowl of jam This cheese is hard and off-white in its natural color, and can be acidic-tasting. The orange cheddar that most of us are accustom too, is such because a spice called annatto among others is added.

Cheddar Cheese originated in the British village of Cheddar in Somerset, though this cheese is produced beyond this region today in several countries around the world.

Cheddar is great mixed in salads and eaten with crackers. It melts well and is often used in Mexican dishes like tacos and fajitas. It can be added to casseroles as well. The sharper the cheese the better the taste for your macaroni and cheese.

Blue Cheese

blue cheese on a cutting board with green grapes Blue cheese is a general made of cow’s milk, though goat’s milk can also be used. It is called Blue cheese as it has blue or blue-green mold throughout. The blue mold in these cheeses is due to mold spores from Penicillium.

Most blue cheeses produced today are either injected with the mold or the mold is mixed right in with the curds to insure even distribution of the mold. Early blue cheese makers used bread to start the mold process and waited for the mold to spread naturally to the cheese curds (Food Reference).

This cheese has a strong effect. There’s a reason why spicy hot wings are served with blue cheese dressing. It cuts the heat well when eaten with spicy things. You can also crumble it on top of salad. It’s best used closest to its use by date because then it will be at its peak of flavor.

Pecorino

This Italian cheese is always made from sheep’s milk. The flavor is sharp, nutty and herbaceous. When using this cheese to prepare a meal, be careful about how much extra salt you add to what you’re cooking, as Pecorino can be quite salty.

A Great Recipe Using Pecorino Cheese: Gluten Free Rigate with Roasted Butternut Squash and Smoked Bacon

Perhaps you use these cheeses all the time, or maybe you have never given them a try. If not, purchase them and give them a flavor taste and see which ones may fancy you.

A few times a week, The Whole Foods Market (USA – U.K) will have cheese samples to try, as well as Trader Joe’s (USA) on Saturdays during there wine sample hour.

There are so many different cheeses, that there has too be one, two or more that could be your favorites.

Starting this month thru October, if your interested in World Cheese Tour classes by cheese authority Janet Fletcher, link here for more information: Napa Valley Register.

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Alternative Ingredients For Making Crusts

Posted on February 22, 2016 by Splendid Recipes

A recipe that requires a crust, has an important function, as it is the foundation to countless culinary and pastry dishes. The crust is a crucial structural aspect of the particular recipe you may be preparing. Crusts impart texture, either crispy, crunchy, or flaky depending on how you prepare the crust.

Can you imagine making a tart, shortbread, pie, quiche, or pot pie devoid of a crust? And how would you eat a pizza without a crust? We can’t imagine. Maybe you would have a tomato-pepperoni soup?

Crusts are important to a tart, shortbread, pie, quiche, pot pie, or pizza.

What are some alternative ingredients to making these crusts?

We know that using cold butter in a pie crust when done right, can make for a flaky crust.

Did you know that coconut oil be an alternative to butter, doing the same thing? It is still a saturated fat like butter, but a shorter chain amino fatty acid, and has some extra nutrients over butter, like minerals, and has antibacterial substances.

Coconut Oil Pie Crust

This crust using coconut oil makes a delicious, flaky pastry just as well as butter.

3/4 cup solid coconut oil

2 cups organic unbleached all purpose flour

1 teaspoon salt

3 – 4 tablespoons ice cold water

Cut the coconut oil into the flour (the same you would do with cold cubed butter) and salt with pastry blender or two knives. Add the water 1 tablespoon at a time and mix well.

Roll out on floured board. Pastry is very tender and may be partially rolled around rolling pin for ease of picking up to place in pie pan (recipe from: Coconut Recipes).

How about this alternative for a quiche, rice crust.

Rice Crust
A rice crust is a great way to use up leftover rice, explains Erin McDowell at Food52. She says it’s an excellent option for savory pies, and this crust works especially well for quiches.

a woman making a rice crust in a pie dish

Image Credit: Food52

Erin explains to make a rice crust you simply mix cooled leftover steamed rice with egg whites and grated cheese, and press the mixture into a pie plate.

Par-bake the crust to help it set before filling and baking it. Watch your crust carefully to see how it browns, as you may need to lower the temperature from 425 degrees to 375 degrees if it browns too much in the early stages of baking.

How about this alternative for a pizza crust. It’s gluten-free and uses no yeast. The recipe idea is from – She Knows.

At She Knows, they say that in this recipe they used both almond and coconut flours, and the result was anything but boring. The pizza crust turned out soft, fluffy and delicious.

Gluten-Free Pizza Dough

1 cup almond flour

1/2 cup coconut flour

Image credit: She Knows

1/2 cup tapioca flour (plus more for rolling the dough)

1 tsp garlic powder

1/4 tsp sea salt

4 tablespoons olive oil

1/2 cup almond milk (warmed plain, or other nondairy milk)

2 whole large eggs (organic)

Preheat the oven to 400 degrees F, and line a large baking sheet with parchment paper.

To a large mixing bowl, add the almond flour, coconut flour, tapicoca flour, garlic powder and salt.

To the flour mixture, add the olive oil, the warmed nondairy milk and the eggs. Mix very well until the dough is soft and fluffy.

Turn the dough out onto a large surface lightly dusted with extra tapioca flour.

Gently knead the dough until it is no longer sticky and can be rolled out.

Roll the dough out into the desired thickness but being careful to not make it too thin (or it will break).

Bake the pizza dough for about 15 minutes, until it’s firm and slightly golden brown.

Remove from the oven, and set aside until ready to prepare your pizza.

A pizza crust traditionally is dough, but since the food revaluation started, people like yourself are looking for healthy alternatives to pizza crust. The pizza crust replacement (made from flour) is vegetable crusts, which are becoming more popular, and eating a pizza like this is a great way to incorporate more vegetables into your diet.

How about this wonderful and tasty alternative for a shortbread or tart crust.

Peach and Cardamom Bakwell Tart

For the almond shortcrust pastry

1/2 cup all-purpose flour

Peach and Cardamom Tart - Food Network uk

Image credit: Food Network U.K.

1/4 cup almond flour

1/3 salted butter, frozen and grated

1 tbsp sugar

2 drops almond essence

1/4 teapoon organic cornflour

1/8 teaspoon ground cardamom seeds

1-2 tablespoons ice-cold water

Extra flour to roll the pastry

For the peach jam filling

1 ripe peach

1/2 cup sugar

For the almond cake filling

1/4 cup self-raising flour

1/4 cup sugar

1/3 cup almond flour

1/8 tsp baking powder

1/8 tsp baking soda

1/3 cup coconut oil

1/2 cup milk, full fat

1 teaspoon apple cider vinegar

1-2 drops almond essence

1-2 ripe peaches, sliced to decorate

For the cardamom mascarpone cream

8 ounces mascarpone cheese

2 tablespoons icing sugar

1/4 teaspoon ground cardamom seeds

Tips For a Great Pie Crust

These are some reminders to making a great pie crust.

Chilling the dough after preparing it makes it easier to roll out and much less likely to stick. It also resolidifies the shortening, butter or coconut oil to ensure flakiness.

When rolling out the chilled dough, roll from the center to the outside edge. Use just enough flour on the rolling surface and rolling pin to keep the dough form sticking.

To bake a “blind” a raw dough crust, first chill it for 20 minutes and then fit a piece of aluminum foil or parchment paper on the inside surface. Prick both the crust and the foil or paper, to allow steam to escape and keep the crust from developing a bubble.

Fill the foil with baker weights, or dried beans to help the crust keep its shape while it blind bakes (view our post here: Blind Baking).

To store up some labor in the freezer, Make several pie shells at a time and freeze them in airtight plastic bags. They’ll keep for 6 to 8 months.

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Enjoy Warm and Tasty Winter Vegetables

Posted on February 16, 2016 by Splendid Recipes

Just because the weather is cold shouldn’t keep you from enjoying in season fresh produce. Nature gives us a collection of its best winter vegetables that have proven to be flavorful. Winter root vegetables can contribute an interdependent, sweet flavor to a hearty winter soup recipe, like carrots, or sweet potatoes.

Roasting most winter vegetables brings out their best flavors. Even using complementary herbs and spices helps add some extra exceptional tastes.

Available In Season Winter Vegetables

Although Brussels sprouts are available year-round, their peak season is from September to February.

When looking to purchase them, remember to look for small firm sprouts with compact bright-green heads, and the smaller the head the sweeter the taste. Roasting Brussels sprouts lightly caramelizes their edges but keeps them tender inside.

To view a few recipes using Brussels sprouts one of the following links:

Roasted Root Vegetables with Brussels sprouts and Bacon – includes a video

Warm Brussels sprouts and Dilled Potato Salad – includes a video

Brown Butter and Brussels Sprout with Fennel

At All Recipes (allrecipes.com) they call Broccoli the star vegetable in stir-fries, soups, salads, and casseroles. Broccoli can be purchased year round. But when in season, as a winter vegetable when roasted retains its entire flavor and even gains deliciously crisp bits when.

preparing broccoli to eat When asked the question – How Do You Describe Broccoli? – to a community of online people at answers.com, one member answered saying, “Broccoli is good chopped into small pieces or cut into larger piece and cooked until tender.

It’s delicious to eat as it is when cooked naturally and also in recipes. The popular dish, broccoli and cheese is made with cooked, tender broccoli before draining and stirring in cheese until it melts and mixes in with the broccoli. You can also make cheese sauces, which you serve, poured over the broccoli on a plate. Either way it is cooked or served, broccoli is a favorite among vegetables and nutritionally powerful” (Answers).

To view a recipe using broccoli click here: Baked Garlic and Broccoli

The Sweet Potato is a dicotyledonous plant that belongs to the Convolvulaceae family. This species of plants are known commonly as the bindweed or morning glory family, which has more than 1,650 species of mostly herbaceous vines, but also trees, shrubs and herbs.

Stuffed Sweet Potato with Chipotle Black Bean and Corn Salad The sweet potato is a starchy, sweet-tasting, tuberous root. There are about 1,000 species of sweet potatoes, with some varieties sold at market for food, while others are not for consumption, as they are poisonous. The sweet potato is only distantly related to the common potato, though it is not part the nightshade family.

The website – “The Worlds Healthiest Foods” – has this to say about sweet potatoes when preparing to eat them, “It can be helpful to include some fat in your sweet potato-containing meals if you want to enjoy the full beta-carotene benefits of this root vegetable.

Recent research has shown that a minimum of 3-5 grams of fat per meal significantly increases our uptake of beta-carotene from sweet potatoes. Of course, this minimal amount of fat can be very easy to include.

In our Healthy Mashed Sweet Potatoes recipe, for example, we include 1 tablespoon of extra virgin olive oil, and with just this one tablespoon, each of our 4 servings for this delicious recipe provides 3.5 grams of fat (whfoods).

To view a few recipes using sweet potatoes click one of the following links:

Sweet Potato Pilaf with Cranberries and Pecans

Southwestern Black Bean and Sweet Potato Soup

Baked Beets and Sweet Potato Chips

Kale is considered to be the most robust of the cabbage family. Its high nutritional worth and intense flavor make kale an exceptional addition too many vegetable recipes. At Mind Body Green, Alison Lewis makes note of kale as “the new beef,” “the queen of greens,” and “a nutritional powerhouse”(MBG).

To view a few recipes using kale click one of the following links:

Red Kale Cannellini Beans and Chorizo Soup

Moroccan Three Bean and Kale Soup

Red Kale Beets and Sweet Cilantro Vinaigrette

Leeks are winter root vegetable that looks much similar to onions, and to which they are also related. Their flavor is onion-like but much milder, mellower, and not overpowering, as onions sometimes can be.

The darker green parts have plenty of flavor. They can either be cooked longer then the root parts to tenderize them, or used when making homemade soup stock, like chicken broth base soup along with potatoes, carrots, and herbs.

They can also be eaten raw or joined with a salad of leafy greens to divulge a wonderful crisp crunchy flavor.

Link here for a recipe using leeks: Endive and Fruit Salad with Chicken – includes a video

Image Credit: American Seed Company

Turnips are a a round, light-colored root related to the mustard family. Though the vegetable is grown for its eatable root, the top green parts are also enjoyed in salads. Turnip greens are a common side dish in southeastern U.S. cooking, primarily during late fall and winter months.

Smaller leaves are preferred when boiling them in water, as the larger the leaf the stronger the flavor. However, if you find yourself cooking with larger turnip greens, any bitter taste can be reduced by pouring off the water from initial boiling and replacing it with fresh water.

The natural sweetness of Parsnips comes alive when they’re roasted and caramelized. The addition of fresh rosemary, balsamic vinegar, and brown sugar makes a sweet, aromatic glaze. Roasted parsnips make a great side dish for pork tenderloin.

Link here for a recipe using parsnips : Roasted Root Vegetables with Brussels sprouts and Bacon

The genuine Belgian endive is deeply rooted in its country of origin – Belgian, were it was discovered in 1830. This compact white colored small cylindrical shaped leaf vegetable with light green tips is a tangy, but tender and delicious vegetable.

Some cooks add the leafy vegetable to soups, while others use it in salads.

Link here for more about endives discovery and for a recipe: Endive and Fruit Salad with Chicken – includes a video

Other winter vegetables that can still be found in your local market are…

Buttercup Squash – Collard Greens – Delicata Squash – Sweet Dumpling Squash – Winter Squash

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Pork – That’s What’s For Breakfast Lunch And Dinner

Posted on February 9, 2016 by Splendid Recipes

Pork - That's What's For Breakfast Lunch And Dinner The Washington Post wrote an article in October of 2014 about the Tudor Place that housed 6 generations from 1816 to 1983.

Tudor Place became one of the first 70 U.S. properties designated a “National Historic Landmark” in 1960, when the designation was created.

Image Credit: City Profile

Tudor Place in Georgetown Heights (Washington D.C.) was built by Martha Washington’s granddaughter, Martha Curtis Peter and her husband.

Residents of Tudor Place had a small smoke-house that all 6 generations relied on to smoke their meats.

Can you guess what meat they smoked most often, and ate for breakfast, lunch, and dinner? If you guessed “Pork,” you guessed correctly.

When touring the residence, you are able to see displayed, a cookbook that served 6 generations providing the kitchen cooks with recipes that only included pork as the main ingredient.

The Washington Post wrote stating that communications officer for Tudor Place, Mandy Katz says that pork was on the dinning table 3 times a day.

Preservation Manager Jessica Zullinger and staff tour newly restored Smokehouse – Image Credit: tuderplace.org

The small smoke-house we made mention of was never on the tour of Tudor Place. But it was renovated and became part of the tour on the 23rd of October 2014.

The newly added structure to the Tudor Place tour was celebrated with, yes you guessed – pork. Little smokies and pulled pork sliders to be exact.

This year, 2016 is Tudor Place Bicentennial. You can read and learn more about Tudor Place by linking here: Tudor Place – America’s Story Lives Here.

Our featured recipes include pork, and they are…

Smoked Bacon Golden Beets and Kale Hash
Orange Ginger Pork Meatball Soup
Stuffed And Bacon Wrapped Pork Loin Chops with Brown Sugar And Spice Glazed Carrots

Smoked Bacon Golden Beets and Kale Hash

2 strips of smoked bacon per serving, cut into 1-inch slices

1 medium golden beet, shredded

1/2 cup kale, remove leafy parts from steam, leaves torn bite size

Heat a frying pan over medium heat. Add bacon and cook until just done. Next add beets, stir in, and cook 1 minute more. Add kale and stir in just until wilted. Plate and serve.

Orange Ginger Pork Meatball Soup

1 lb. ground pork

2 green onions

Orange Ginger Pork Meatball Soup 3 clove garlic, minced

1 piece (1-inch) peeled fresh ginger, finely chopped

4-5 teaspoons of orange zest

4 cups vegetable broth

8 oz. snow peas, cut into thirds at an angle

1 cup of cooked brown rice

1 cup cooked black beans

Arrange oven rack 6 inches from broiler heat source. Preheat broiler on high. Line large rimmed baking sheet with foil.

In a medium bowl, combine pork, green onions, garlic, ginger, orange zest, and 1/2 teaspoon each of Himalayan salt and fresh ground pepper (both optional). Form pork mixture into bite-size meatballs (about 1 inch each). Arrange in a single layer on prepared baking sheet. Broil 5 to 7 minutes, or until browned.

Meanwhile, in covered 5-quart sauce pot, heat broth to simmering on high. Once the broth is simmering, add snow peas, rice, beans and cooked meatballs. Reduce heat to medium, and simmer 5 minutes, or until meatballs are cooked through and snow peas are tender.

Stuffed And Bacon Wrapped Pork Loin Chops With Brown Sugar And Spice Glazed Carrots

1 teaspoon dried rosemary, crushed

Stuffed and Bacon Wrapped Pork Loin Chops with Brown Sugar and Spice Glazed Carrots 1 teaspoon dried thyme

3/4 teaspoon dried minced garlic

1/4 cup butter, milted

1/4 cup brown sugar, packed

1 teaspoon Himalayan salt (optional)

1/4 teaspoon black pepper (optional)

1 pound pork loin chops, thin cut

8 slices smoked bacon

8 ounces cream cheese, room temperature

1 pound carrots, sliced down the middle and cut into 2 inch slices

Heat oven to 400 degrees

Mix sugar and spices in a small bowl and set aside.

Spread some cream cheese on one side of chops. Sprinkle on some sugar-spice mix. Roll chops and wrap with one slice of bacon. Use a tooth pick or two to hold in place.

Arrange prepared chops into a 13 X 9 inch glass baking dish.

Next add melted butter to sugar-spice mix, and incorporate. Add cut carrots to a 13 X 9 glass baking dish and mix in sugar-spice.

Roast both prepared baking dishes for 30 minutes, or until pork is cook.

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Red Kale Cannellini Beans and Chorizo Soup

Posted on January 19, 2016 by Splendid Recipes

Red Kale Cannellini Beans and Chorizo

When the suns behind the winter clouds and not able to warm your skin, the next best thing is Red Kale Cannellini Beans and Chorizo Soup.

The cannellini beans or white beans are also known as white Italian kidney beans. The skin of the white kidney beans are much thinner and more delicate than their red cousins. White beans also have a smooth, but slightly nutty tasting interior.

Concerned about your daily fiber in take? A half cup serving of cooked cannellini beans are a excellent source of dietary fiber, providing you with 7 grams of your 30 grams of fiber needed daily for good health.

Here is what you will need for this simple and nutritious Red Kale Cannellini Beans and Chorizo Soup.

Our ingredients are all organic grown and harvested and pasture fed meat.

red kale 2 tablespoons avocado oil

12 ounces pork chorizo sausage, 1-inch slices

1 medium red onion, diced

3 gloves garlic, minced

1 medium purple carrot, diced

1 rib celery, diced

4 cups chicken stock

2 15 ounce cans cannellini beans, drained and rinsed

1 teaspoon Himalayan salt optional

4 cups red kale, stemmed and leaves torn

spooning from the sauce pot - Red Kale Cannellini Beans and Chorizo Over medium heat, add oil to a large sauce pot. Once heated add meat and brown. Next add onions, and garlic. Stir until garlic and onion is just browned about 1 minute.

Next add diced carrots and celery, and stir until you see the vegetables brighten in color, about 2 minutes. Next add chicken broth, beans and salt.

a large sauce pot of Red Kale Cannellini Beans and Chorizo Bring to a boil, then lower heat to a simmer, and add kale, then stir in. Place lid on pot, and on simmer let soup cook another 5 minutes.

To thicken the soup a little, as we did not use potatoes (their starch content will thicken soups), you can add some arrowroot starch. In a small glass add 1 tablespoon of starch and stir in a teaspoon of fresh water, and add when soup is boiling. When soup has thickened some, lower heat to a simmer. Add kale and stir in, then place lid on soup pot and let cook another 5 minutes.

Red Kale Cannellini Beans and Chorizo

According to Mangia Bene Pasta, the Cannellini beans are difficult to harvest when ripe and therefore are harvested in the fall when the pod is completely dry. As a result, the beans are rarely eaten fresh.

In some parts of Italy, the beans are a popular accompaniment to tuna and pasta dishes containing poultry. In the United States, vegetarians often utilize the hearty beans as a fish or chicken substitute, due to its protein source (WiseGeek).

The dried beans double in size when soaked, so a few beans go a long way in a dish. Cannellini beans are available in supermarkets in both dried and canned form. If cannellini beans are unavailable, great northern beans or navy beans can be used, though they are a much smaller bean.

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National Spaghetti Day

Posted on January 4, 2016 by Splendid Recipes

National Spaghetti Day - Little Girl Eating her spagheti dinner and making a mess

Today January 4th is National Spaghetti Day (USA). Were you aware that 1.3 million pounds of spaghetti was sold at the turn of the 21st century (USA)? All those packages together would circle the Earth nine times. Now that’s a lot of spaghetti.

Rachael Ray’s Pasta Carbonara

Wikipedia writes that there is controversy in respects to the origin of spaghetti.

There are records in the Jerusalem Talmud of itrium, writing about a kind of boiled dough, being common in Palestine from the 3rd to 5th centuries A.D.

A 9th century dictionary written in Arabic describes itriyyaas, string-like shapes made of semolina and dried before cooking.

Record keeping was done for Norman King of Sicily in 1154, and itriyya is mentioned being manufactured and exported from Norman Sicily.

By the 14th century pasta became popular, and was even taken on sea voyages due to its easy storage. A century later, pasta was present around the globe during the voyages of discovery. In Italian spaghetti means “little lines.”

Pasta has always been associated with the Italians, who have established the dish by inventing a wide variety of pasta shapes. These include farfalle, conchiglie, rotini, penne, tortellini, and, of course, spaghetti.

Spaghetti with Anchovies and Sundried Tomatoes – By Il Cuore in Pentola

Spaghetti dishes are traditionally served topped with grated hard cheeses such as Pecorino Romano, Parmesan and Grana Padano.

March of 2009 The world record for the largest bowl of spaghetti was set in March 2009, and beaten in March of 2010 when the Italian Restaurant “Buca di Beppo” in Garden Grove, California successfully filled a swimming pool with more than 13,780 pounds of pasta.

Just about anyone loves a good plate of spaghetti. Here are some great spaghetti recipes to enjoy this day – National Spaghetti Day.

Spaghetti bundles

Spaghetti Al Pesto Genovese

7 ounce spaghetti

Spaghetti Al Pesto Genovese 2 tablespoons pesto alla genovese

3 tablespoons extra-virgin olive oil

3 tablespoons grated parmesan cheese

1/3 teaspoon salt

Pinch of pepper

Pine nuts (optional)

Have some pesto alla genovese basil paste on hand. If frozen, break off the amount you’ll need and thaw. The basil paste is similar to basil pesto, but prepared without the olive oil, and cheese.

Boil spaghetti in a large pot of salted water. Follow the directions if using packaged spaghetti, making sure to stop when it’s still al dente. Drain and set aside.

In a large bowl, mix prepared basil paste with olive oil, Parmesan cheese, salt, and pepper, stirring until smooth. The amount of oil, cheese, and salt can be adjusted to your taste.

Add the spaghetti to the bowl and toss with a pair of forks until well coated.

Put on plates and sprinkle with whole pine nuts and more Parmesan cheese, if you like.

Recipe credit: The Delectable Hodgepodge

Spaghetti bundles

Spaghetti Bolognese

1 tablespoon extra-virgin olive oil

1/2 onion, finely diced (1/2 cup)

1 carrot, finely diced

2 celery stalks, finely diced

4 ounces pancetta, finely diced (optional)

1 pound ground beef, or a combination of beef and pork

Coarse salt

1/2 cup red or white wine

One 28-ounce can best-quality tomatoes, pulsed in a blender

1/2 cup cream or milk

Freshly ground black pepper

1/4 teaspoon crushed red-pepper flakes

1 pound spaghetti or other pasta

1 1/2 tablespoons unsalted butter

1/2 cup freshly grated Parmesan cheese

Heat a saucepan over low heat. Add the olive oil, onion, carrot, and celery and saute over low heat until lightly caramelized, about 12 minutes. Add the pancetta and beef and cook, separating the meat into small pieces, until browned, 10 to 15 minutes. Drain off most of the fat. Stir in 1 teaspoon salt.

Pour the wine into the beef mixture to deglaze the pan; stir to loosen the browned bits on the bottom of the pan. Cook for about 2 minutes, until the wine is almost evaporated. Add the tomatoes and stir in the cream, black pepper, and red-pepper flakes. Gently simmer for about 40 minutes, until the sauce has reduced and thickened.

Start cooking the spaghetti when the sauce is within 10 minutes of being done. Bring a large pot of water to a boil over high heat. Add the spaghetti and a generous pinch of salt to the boiling water and cook until al dente, about 8 minutes. Drain.

Stir the butter into the bolognese sauce and season to taste with salt and pepper. Spoon the sauce over the pasta and serve with grated Parmesan cheese on top.

Recipe Credit: Martha Stewart

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Orecchiette with Chorizo and Chickpeas

Posted on November 19, 2015 by Splendid Recipes

Orecchiette with Chorizo and Chickpeas The first time we used pasta Orecchiette was around 2009. We had seen a recipe in a food magazine using the pasta, so to the store we went. We had a hard time finding it, but our local co-op (sell’s all natural – organic foods) had the pasta. When we described the pasta (as we had forgotten the name) the sales lady new right away what we wanted. She referred to the pasta as little pope hats. Ever since Orechiette has become a staple in our pantry.

About.com talks on Italian food and describes Orechiette as a distinctive Puglian type of pasta shaped roughly like small ears, as orecchio in Italian means eat, and Orecchiette means little ears. The pasta is roughly 3/4 of an inch across, slightly domed, and the centers are thinner than the rim of the pasta. The pastas texture is soft in the middle and more chewy along the rim or outside of the pasta.

Barilla (store brand that sells Italian products) says that Orecchiette is the signature pasta of Puglia, describing Puglia as a humble farming land situated along the southeastern coast of Italy.

Here is a video posted to You-Tube of Italian women in Italy making fresh Orechiette pasta.
Now for our featured recipe: Orecchiette with Chorizo and Chickpeas, and here is what you will need.

2 tablespoons olive oil

2 small shallots, chopped

3/4 pound fresh Mexican chorizo, casings removed

2 tablespoons tomato paste

1/2 teaspoon crushed red pepper flakes

2 cups chicken broth

1 15-ounce can chickpeas, rinsed

12 ounces Orecchiette

Garnishes:

Fresh chopped cilantro or parsley

Finely grated Parmesan and lemon zest

cooking Mexican chorizo Heat olive oil in a large skillet over medium-high heat. Add shallots and saute, stirring often, until beginning to brown and smell fragrant, about 3 minutes. Add chorizo to pan and break up with a spoon, and cook meat until browned and cooked through, about 5-7 minutes.

adding chickpeas to meat sauce Next add tomato paste and red pepper flakes to meat mixture and mix in. Next add the broth, and bring to a boil. Reduce heat, and simmer, stirring occasionally, until sauce is thickened a bit, about 15-20 minutes. Next add the can of chickpeas, and mix in, cooking 2 minutes more to heat the chickpeas through.

adding orechiette to meat sauce Meanwhile, cook pasta according to packaged instructions. Drain the pasta, reserving 1 cup of the pasta cooking liquid.

Next add the pasta and 1/2 cup pasta cooking liquid to meat sauce. Continue to cook until sauce thickens and coats pasta, about 3 minutes. Add the pasta liquid as needed. You might use the whole cup, and possibly less.

Orecchiette with Chorizo and Chickpeas in the pan Serve pasta topped with cilantro or parsley (your choice), Parmesan, and lemon zest.

Orecchiette with Chorizo and Chickpeas We have had this for left overs a few times, and each time we add cilantro, cheese, and lemon zest. The zest adds great flavor to this dish. Be sure to use it.

For the side salad using candy cane beets, see our recipe here: Shredded Candy Cane and Green Apple Slaw with Pecans.

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Gluten Free Penne with Smoked Bacon and Butternut Squash

Posted on September 30, 2015 by Splendid Recipes

Butternut squash and also refereed to butternut pumpkin in Australia and New Zealand, is a winter squash. It has a sweet, nutty taste similar to pumpkin.

The value of the nutrient content increases when cooked

According to Specialty Produce the butternut squash was developed in Stow, Massachusetts in 1940 by Charles A. Leggette.

The squash is a member of the gourd family and is the most widely grown winter squash. In the United States, Florida is the largest squash-producer with California ranking second.

Butternut is rich in fiber, and low in calories. It also is a good source of minerals, including magnesium and potassium. Those who have asthma or breathing problems, this squash can help, because of its magnesium, and vitamins A and C content.

Medical studies since 1994 have reported that low magnesium intake is linked to asthma and chronic obstructive airways. Many studies also have noted that drugs used in the treatment of asthma causes loss of magnesium in the body (The Link Between An Asthma Attack and Magnesium).

Dr. Carolyn Dean, MD, who authored the book, “The Magnesium Miracle,” states that magnesium has a calming effect on the muscles of the bronchial airways, as well as the whole body (Treating Asthma With Nutrition).

Let’s breath easier, and get that all over calming effect as we present our featured recipe: Gluten Free Penne with Smoked Bacon and Butternut Squash, and here is what you will need.

1 medium butternut squash, peeled, seeded, cut into 1-inch pieces, cooked in a steamer (optional to roast)

1 tablespoon olive oil

1 pound gluten-free penne pasta

1 large yellow onion, diced

1/4 teaspoon red pepper flakes

1/2 teaspoon fresh ground pepper corns

1/2 pound smoked bacon, cooked, but not crispy, your preference in flavor, we used a apple-bourbon smoked bacon

1/2 cup Parmesan cheese, grated

Cook pasta according to package instruction. Save one cup of the pasta water before draining pasta. Set aside.

Over medium heat in a large ceramic coated frying pain, add oil and diced onion, red pepper flakes and crushed pepper corns, and saute until onion are slightly browned, about 6 to 7 minutes.

Next add past, squash, and bacon. Mix until well incorporated. Next add cheese, and slowly add the reserved pasta water. The amount you add determines if you want the dish creamy or not.