Smashed Potatoes with Jalapenos

Hello friends! Long time no see! I’ve missed this space and really hope to get back to my regular posting soon!

I just had to tell you about this fabulously simple side dish which Ron told me was the best thing I’ve made recently (don’t worry- he did preface that comment with, “you make a lot of delicious things, but…)  When he says that, I know a recipe’s good. This comes from the most recent issue of Bon Appetit, and was in a recipe spread inspired by Austin, TX (where we just spent a long weekend visiting Ron’s brother and wife, coincidentally). This recipe is so simple (my favorite kind), and just required a few ingredients. I foresee this becoming a staple in our household!

Smashed potatoes with Jalapenos

Smashed Potatoes with Jalapenos

Serves 6

Ingredients:

2 lbs fingerlings or small potatoes

1/2 cup olive oil, divided

Kosher salt and freshly ground black pepper, to taste

1/4 cup sherry or red wine vinegar

1 Tbsp whole grain mustard

1 jalapeno, sliced thinly into rounds (seeds removed, if desired)

1/4 cup flat leaf parsley (thinly packed), chopped

Directions:

1. Preheat oven to 450 degrees. Line a baking sheet with tinfoil (for easy cleanup). Toss potatoes with 1/4 cup of olive oil, and season with salt and pepper. Roast for about 35 minutes, turning once. Potatoes should be done when they can be pierced easily with a fork.

2. Let potatoes cool slightly, and then gently flatten them so that they still hold together, but are slightly smashed. ( I used a fork to do this.)

3. In a large bowl, whisk together vinegar, and whole grain mustard. Slowly whisk in the remaining 1/4 cup of olive oil, until emolsified. Season with salt and pepper. Add in the potatoes, jalapenos, and parsley. Season to taste with salt and pepper.

Source: Bon Appetit, July 2014

 

 

Bean and Corn Salad

Hello all! I hope that everyone has been having a great long weekend! It was a fun one for me- especially since I went to a party on Saturday to celebrate my best friend’s 30th birthday!! It was so much fun just hanging out, eating yummy Mexican food (she had it catered by a local Mexican place), and even trying my hand at busting open a pinata! That’s something I don’t think I’ve ever done- even when I was a kid. It was totally disorienting, and I’m sure that I looked like a fool as I awkwardly stumbled around swinging a bat.

I’m still trying to get back in the swing of things, and I definitely need to get back to regular posting on the blog, and sharing yummy recipes with you! This bean and corn salad was something I threw together for one of our potluck nights on vacation. I had an idea in mind of what would be going in it, as I’ve had similar salads in the past. I debated whether or not to cook the corn, or leave it raw, and you can definitely do either. The salad is very versatile, so you can work with what you have! Don’t have scallions? Use red onion! Don’t have lime juice? Use lemon! Have red or green bell peppers you want to use up? Chop them up, and throw them in there! Want it spicier? Leave in the jalapeno seeds! Whatever floats your boat 🙂

 

Bean and Corn Salad

Ingredients:

3 fresh ears of corn, kernels removed

1 Tbsp extra virgin olive oil

1 can black beans, drained and rinsed

1 can pinto beans, drained and rinsed

1 pint cherry or grape tomatoes, diced

1/2 bunch cilantro, chopped

1 jalapeno, ribs and seeds removed, minced

3 scallions, thinly sliced

Juice of 1 lime, freshly squeezed

Salt and pepper

Directions:

1. Place a large skillet over medium-high heat, and add oil. When hot, add corn kernels to skillet, and saute, stirring frequently, until cooked, and starting to char a bit- about 5-10 minutes. Remove from heat, and let cool.

2. In a large bowl, mix together the rinsed and drained beans, tomatoes, cilantro, jalapeno, and scallions. When cooled down, add corn. Mix in lime juice, and season to taste with salt and pepper. Serve immediately, or let sit for a little while to let flavors meld together!

Source: Original Recipe

Fresh Corn Pancakes

These are my favorite pancakes in the whole world. Decadent, buttery and bursting with the flavor of corn, they are perfect for the summer as a breakfast, or a side dish. You can serve them with maple syrup, sour cream and salsa, topped with more butter, or just plain (which is how I like them). They are definitely a treat, and I do want to find a healthier version of corn pancakes or fritters that I can eat more often, but every once in a while, you need some decadence in your life. These do use quite a few dishes, but they are quite easy to make, and other than the corn, which you’ll want to pick up fresh, the remaining ingredients are probably already in your pantry and refrigerator.

Fresh Corn Pancakes

Fresh Corn Pancakes

Serves 4 (Makes about 12 pancakes)

Ingredients:

1 cup all-purpose flour

4 tsp baking powder

1 Tbsp sugar

3-4 ears of corn (enough to measure 2 cups of kernels)

3/4 cup whole milk

2 large eggs

2 Tbsp vegetable oil

1 stick unsalted butter, melted and cooled

Directions:

1. Add the flour, baking powder and sugar to a large bowl and whisk together.

2. Cut off kernels from corn, until you have 2 cups. Scrape the pulp from the corn cobs with the back of your knife, and add it to your blender. Add the milk and 1/2 cup of the corn kernels to the blender with the pulp, and blend until smooth. Strain the corn/milk mixture through a fine mesh strainer or cheesecloth into a separate medium bowl. Add the eggs, vegetable oil, and cooled butter to the corn/milk mixture and whisk together.

3. Add the corn/milk mixture to the bowl with the flour and add the remaining corn kernels as well. Whisk together, just until combined.

4. Heat a large heavy pan, nonstick skillet, or griddle over medium-heat until hot. Grease with oil, and cook pancakes in batches, using 1/3-cup batter per pancake. Cook about 2 minutes on first side (until bubbles appear on the surface, and the bottom is golden-brown). Flip and cook another minute on the other side. Grease between batches if needed. Serve with desired accompaniments.

Source: Gourmet Magazine, July 2009

Zucchini-Scallion Fritters

I’ve always wanted to be one of those people who have a problem with too much zucchini… that’s one of my goals in life. I always hear people complaining about the abundance of zucchini when it’s in season- whether they grow it themselves, or have neighbors who are dropping it off on their doorstep in the middle of the night. It seems to me that it would be a great problem to have. I’ve never grown zucchini myself, but I’m thinking that next year I’m going to give it a try. I love zucchini so much… and it’s just so versatile! You can have it simply sauteed, or steamed, boiled, or roasted. Add it to a stir-fry, stuff it with a filling, put it in bread or a cake. Or make fritters! Yesterday Ron’s mom reminded me that a couple of years ago Everyday Food Magazine put out a special summer issue which was filled with great seasonal recipes. I flipped through it yesterday and remembered just how many of those recipes I wanted to try. Needless to say, I put a few on my menu for this week. She had mentioned that she made the zucchini fritters, and I just had to make them immediately. Fritters are amazing… vegetable pancakes, latkes… I love them all. Have you seen the fritters on Smitten Kitchen?! These, and these, and these are calling my name! These zucchini-scallion fritters are awesome- quick, simple and delicious. My kind of food. Have them as a side dish, or eat them for your dinner, like I may have done. The sour cream is a great accompaniment, but I don’t think it’s necessary. Make these when your zucchini comes in, and I don’t think you’ll be complaining about the abundance anymore. I wouldn’t 🙂

Zucchini-Scallion Fritters

Zucchini-Scallion Fritters

Serves 4 (Makes about 10-12 fritters)

Ingredients:

3 medium zucchini (about 1 lb), coarsely grated

Coarse salt and freshly ground black pepper

1 large egg

2 scallions, finely chopped

1/2 cup all-purpose flour

1/2 cup vegetable oil

Sour cream, for serving

Directions:

1. Place grated zucchini in a colander, and mix with 1 tsp salt. Place in the sink (as liquid will be dripping out), and let sit for 10 minutes. Drain as much liquid from zucchini as possible. (I placed my zucchini in a clean sackcloth towel and wrung it out, but you could use cheesecloth, or press down on it in the colander to get the liquid out.)

2. In a large bowl, beat the egg. Add the zucchini, scallions, flour, and 1/4 tsp black pepper. Mix together until well combined.

3. Heat the oil in a large skillet over medium heat. Fry fritters in two batches. Drop  about 2 Tbsp of the batter per fritter. Press down with the spoon or a spatula to flatten a bit. Fry about 2-3 minutes on each side until golden brown. Place on a paper towel-lined plate to drain, and sprinkle with salt. Serve with the sour cream.

Source: Everyday Food: Special Issue (Summer 2011)

Quinoa Salad with Black Beans and Toasted Cumin Seeds

Happy Monday all! We’ve made it through the first day of the week, and hopefully everyone survived intact! Personally, I find Tuesdays to be even harder though, so if I can just make it through tomorrow I’ll be okay 🙂

I thought that you would appreciate a  healthy, refreshing salad to start off this week, especially with the high humidity and temperatures that are hitting the Northeast, and other parts of the country as well. Today it was over 90 degrees here, and that will continue for the next couple of days. This is a perfect salad for summer… good for lunch, a light dinner, or a dish to bring to a picnic or party. I made my salad with honey (as I didn’t have agave in my pantry), but if you use agave then this will be vegan. It is also gluten-free, so it great for those with food restrictions and/or allergies! Most importantly, it is delicious!

Quinoa Salad with Black Beans and Toasted Cumin Seeds

Quinoa Salad with Black Beans and Toasted Cumin Seeds

Serves 4

Ingredients:

2 cups cooked quinoa

1/4 tsp salt

2 tsp cumin seeds

1 cup plum tomatoes, finely diced

3 Tbsp freshly squeezed lime juice (about 3-4 limes)

2 tsp honey (or light agave nectar)

1 tsp grapeseed oil

1 (15-ounce) can black beans, drained and rinsed

1 cup scallions, finely chopped

1/2 cup cilantro, chopped

1 avocado, diced (optional)

1 jalapeno, seeded and diced (optional)

Mixed greens, for serving (optional)

Directions:

1. To toast the cumin seeds, place a small skillet over low heat, add the cumin seeds, and toss for about 5 minutes, until fragrant.

2. In a large bowl, add the toasted cumin seeds, tomatoes, lime juice, honey or agave, and grapeseed oil. Mix together. Add the quinoa, and stir well to combine. Add the beans, scallions, cilantro, avocado (if using), and jalapenos (if using), and mix in gently. Season to taste with salt. Serve over greens, if desired.

Source: slightly adapted from Appetite for Reduction

Cilantro Lime Rice

Except for the very rare occasion, I always make rice and beans to accompany my taco nights. Most of the time I stick to making just regular old white rice, and some spiced up canned beans (I usually add spices like cumin, garlic powder, and cayenne to my beans- never measuring). Sometimes though, I like to change it up, and this cilantro-lime rice is a super simple, and tasty way to make white rice more exciting. Just cook up your rice like you normally do, and then add in some cilantro, lime juice, and garlic… so easy! This was the perfect accompaniment to my fish tacos, and would be a great accompaniment for any Mexican-themed meal.

Cilantro Lime Rice

Cilantro Lime Rice

Serves 4

Ingredients:

1 cup long grain white rice

1 1/2 cups water

1/2 tsp salt

1 Tbsp olive oil (optional)

1/2 cup cilantro, chopped

2 Tbsp lime juice

1 clove garlic, minced

Directions:

1. In a medium saucepan, add the water, rice, salt and olive oil (if using). Bring to a boil over high heat, and then reduce heat to low and cover. Cook for 18-20 minutes. Remove from heat, and let stand 5 minutes.

2. Fluff with fork, and then add the cilantro, lime juice, and garlic clove, and mix together.

Source: adapted from Annie’s Eats

Gulf Coast-Style White Rice Pilaf

Gulf Coast-Style White Rice Pilaf

I served this rice pilaf on the side of the red chile enchiladas and it went perfectly. Usually I just cook rice very plainly because it is something I don’t have to follow a recipe for and  sometimes I really like simplicity, but I wanted something more exciting to go alongside the enchiladas. This was still a very simple recipe with just a few more steps than basic white rice, but it was so much more flavorful. I loved the garlickyness of it as garlic is one of my favorite flavors, and while I really love tomato-based Mexican rice, this was a nice alternative to accompany a Mexican-themed meal.

Gulf Coast-Style White Rice Pilaf

Gulf Coast-Style White Rice Pilaf

Serves 6-8

Ingredients:

1 1/2 tbsps vegetable or olive oil

1 1/2 cups white rice

1 small white onion, finely chopped

2 garlic cloves, minced or pressed

1 3/4 cup chicken broth

Salt

3 Tbsp flat leaf parsley, coarsely chopped (for garnish)

Directions:

1. Preheat oven to 350 degrees and put rack in center position.

2. Add oil, rice and onion to a medium oven-proof saucepan, over medium heat. Cook for about 5 minutes, stirring frequently, until the rice turns to a milky-white color. Add the garlic and cook for about 30 seconds, until fragrant. Add chicken broth and 1 tsp salt. Stir to combine, and bring to a boil.

3. Place into the oven and bake for 25 minutes. Remove from the oven, let sit for 5 minutes, then fluff with a fork and add chopped parsley.

Source: Mexican Everyday