Artichoke, Zucchini & Butter Bean Salad

I frequent Whole Foods on my lunch hour and typically go through the salad bar. I just can’t resist a salad bar especially the ones in gourmet grocery stores and don’t forget the olive bar! My three favorite ingredients are Butter Beans marinated in olive oil, Roasted Zucchini and Artichokes. Here’s my own rendition I made at the office. Typically I would have had Kosher Salt, Fresh Ground Pepper and used some fresh herbs but we have a limited supply of seasonings at the office.

1 can butter beans drained and rinsed
1 can small artichoke hearts sliced in half
6 compari tomatoes sliced in half (could substitute large cherry tomatoes)
4 green onion finely chopped
1 small zucchini cut into cubes
1 TBS Red Onion finely chopped
3 TBS Olive Oil
2 TBS Lemon Juice
1 TBS Red Wine Vinegar
1 TBS Balsamic Vinegar
Pepper to Taste

Salt to taste
Pinch of Sugar
Season Salt (a couple shakes)
Crumbled Feta Cheese (optional)

In a medium size bowl combine all the ingredients and season to taste. This should be served immediately or prepare everything except omit the butter beans until ready to serve.

I was half way through and remembered I had feta cheese crumbles and added this to at the end, truly Yummy.

Enjoy!

Muffaletta with Olive Salad

We had a Mardi Gras theme “Pot Luck” party at the office this week and we had quite the Cajun feast. My contribution was the famous New Orleans Muffaletta knowing most would have never tried this unless they visited this fine city. Serves 12 to 18 depending on other sides.

Olive Salad Mixture:

2 Green onions finely diced
Celery heart with leaves
1 large handful of Fresh Parsley leaves
1 10 oz Jar of Queen size Green olives with Pimento
1 cup Nicoise Black Olives
10 cloves roasted Garlic
3 TBS capers
2 Fire Roasted Red Peppers
3 TBS olive oil
1 TBS Balsamic Vinegar
1 TBS White Wine Vinegar
Pepper

Finely dice green onion and the heart of celery using only the tender stalks inside including chopping the leaves. Place this in a mixing bowl. In the food processor add parsley until it’s finely chopped and empty into the bowl. Add olives, capers, garlic and pulse till coarsely chopped empty into the bowl. Last add the fire roasted peppers to the food processor until coarsely chopped. After adding the roasted peppers to the bowl dress with oil, vinegar and pepper to taste.

Sandwich fixings:

Small Wooden Skewers
3 Large Round Italian Loaf Bread
½ Pound Genoa Salami Sliced
½ Pound Ham (I used nitrate free from Niman Ranch)
½ Pound Mortadella bologna
½ pound Mozzarella cheese sliced
12 oz Provolone cheese sliced

Assembly:

Cut large round loaf in half horizontally and add olive mixture to the bottom. Layer meats followed by cheese and top with more olive salad. Place short wooden skewers into 4 to 6 sections and cut with a bread knife.

Assemble on a serving tray and cover with plastic wrap for at least an hour, preferably two. These should be served at room temperature and is excellent with an assortment of salads.

Enjoy!

Pumpkin Thanks Auntie Tam for the Lamb Bone!

I like lamb but have always been intimidated by preparing it. My girlfriend Tamera raises Icelandic sheep and we were lucky enough to get one of her legs of lamb this fall. It’s been sitting in the freezer and she’s always asking “have you cooked your leg of lamb yet?”. I’ve planned to prepare it several times but finally decided Valentines would be the day.

After a conversation I had with my uncle yesterday, he mentioned a method of deboning and removing a gland which I now know is a popliteal gland. Apparently removing this is supposed to cut back on the gamey taste of lamb however many critics disagree. I’m ambitious so I sharpened my deboning knife and went for it, only referring to the internet mid stream twice for some visual aids.

I’m not sure if I found the gland or not but I removed everything that resembled glandular matter as well as any excess fat and surprisingly had a nicely butter flied leg of lamb. I’ve slathered it in Garlic, Rosemary, dried lemon peel, mustard seeds, olive oil and some of my home made seasoning mix. I call this mix my “friendship spice” which we will cover under another posting. Marcie, this is the spice you love on your pork chops!

It was getting rather late on Valentines day so we decided we would wait till Monday afternoon to roast this delicious meat and have ourselves a belated Valentines dinner. Robert decided to chew on the last of the left over vegetarian chili (below on my blog) and french bread pizza. What a combo, but now I have extra room in the fridge.

However Pumpkin wants to thank Auntie Tamera for the tasty bone. I slathered the bone just as I did the meat and roasted this early this morning. My house smells divine and Pumpkin is grinding away on the bone.

Tam, thanks for the lamb and can’t wait to help make cheese this spring.

Teri

Chili Rubbed Steaks

In my previous post I mentioned the chili rubbed steak and this is something I don’t deviate much from. With little deviation, I have to admit it’s never exactly the same each time, but why? The answer is the chilies and the blend and ratio I use each time. Several times a year I go to the discount stores that have large Mexican bulk isles and purchase various chilies from Ancho, Pasilla, Chipotle, to New Mexico dried chilies. I pull out my coffee grinder (never used for Coffee anymore) and make my own blend and keep it in an air tight container and dive into it for various rubs, chili and other Mexican dishes. When I get low I buy more and add to the previous batch creating a different blend each time. You can use regular chili powder from the grocery store but it’s truly a different experience with freshly ground chilies. Penze Spices (store) carries various chili blends that are also high quality, but you’ll pay the price. I could whip you up a batch for pennies but you’ll pay at least $6 or $7 bucks to buy a good quality blend.

There is little or no measuring to this recipe. Open your beef (preferably grass fed) and lay it out on a cutting board or shallow pan, but I typically just use the butcher paper it came in (no dishes). Liberally slather the steaks with crushed garlic, my favorite are the frozen cubes at Trader Joes. Ratio would be 1 clove or cube per large steak. Next sprinkle chili powder (about a heaping tsp per steak), kosher salt and fresh ground pepper then drizzle with olive oil. Massage the wet rub into the steaks so that it is fully covered. Allow the steaks to remain at room temperature at least and hour, but preferably two. This will allow the steak to cook evenly and quickly. Fire up the Barbeque or Grill pan and cook to your desired doneness. What’s frequently missed is the resting time. It is imperative you allow the meat to rest at least 5 minutes before serving. Tent you plate or platter with aluminum foil or paper towels if you concerned about loosing the temperature.

What out Bobby Flay!

Spinach, Pineapple and Blue Cheese Salad

When you look at this plate does your mouth water for the meat or the salad?

To me this dish showcased the salad as it was very unique, quick and easy. It pared well with smashed sweet potato and chili rubbed New York steak.

1 bag of Organic Baby Spinach
1 cup frozen pineapple tidbits (thawed but very cold)
½ cup diced Red Onion (could substitute a sweet onion in season)
½ pint cherry tomatoes cut in half (can use grape as well)
½ cup crumbled Blue Cheese
½ cup white wine vinegar
2 TBS Agave Sweetener
½ tsp poppy seeds
1/4 cup vegetable oil or grape seed oil
Salt & Pepper

Wisk vinegar, Agave (could substitute a small amount of Stevia), poppy seeds, Salt and Pepper and oil. Combine Spinach, pineapple, onion and tomato with dressing and serve. Sprinkle with Blue cheese.

Here’s to more veggies in 2010!

Teri

Smoked Salmon & Bay Shrimp Quiche

I can’t remember why 2009 seemed to be the year of the Quiche, but ask my friend Marcie I must have made a dozen of them. Maybe it was those yummy farm eggs she picks up for me on her way into town or possibly it was my way to clean out the fridge. Out of the dozen I made, not including the mini ones, my favorite was the peppered smoked salmon, baby bay shrimp with triple cheese quiche. It’s great for a brunch served with fruit and maybe even a glass of bubbly.

1 prepared pie crust (deep dish)
6 Organic Free Range Eggs (lightly whisked)
4 oz of Smoked Peppered Salmon
¾ cup Bay Shrimp
2 Green Onions chopped
1 Large Roma Tomato diced
3 oz Cream Cheese in Cubes
¾ cup Shredded Cheddar Cheese
½ cup Shredded Pepper Jack

Mix together all ingredients and fill pie pan.

Bake at 325 degrees for an hour checking every 5 minutes after that until the center is set. If you have extra filling spray ramekins with non stick spray and fill. These little pots are great for a quick breakfast in the morning or for me a midnight snack. The ramekins will cook in half the time.

Here’s to a lovely spring with many brunches!

Very Veggie Meatloaf

My friend Tam and I spit a grass fed beef this year and it was one of the best investments I’ve made. Not only to my health of not eating grain fed, hormone boosted, dye injected beef, but also to my pocket book. The only downside was the amount of Ground Beef we received so this recipe was brought on by my commitment to eat more veggies and using up my excess ground beef.

1 ½ pounds grass fed ground beef
½ cup white onion finely chopped
3 green onions finely diced
1 cup fresh spinach finely julienned
½ of a large carrot finely grated
1 small zucchini finely grated
1 tsp finely chopped parsley
2 garlic cloves pressed or finely chopped
2 Organic Free Range Eggs
½ cup gluten cracker crumbs
½ cup Organicville Agave Catsup
1 TBS Better than Bullion beef paste
½ cup Parmesan Cheese
½ tsp Ground Pepper
½ tsp Kosher Salt

You know the drill, put it all in a bowl and use the best tools in the kitchen “your hands” and to mix it together. Put this in a loaf pan and bake on 350 degrees for 50 minutes. Alternatively I preset my oven and baked mine on 250 degrees for an hour and twenty minutes and had it shut off automatically. When Robert and I returned several hours later from our outing, it was waiting for us still nice and warm and fully rested.

The veggies make it super moist and since they are finely grated you don’t even know they are there. You can fool the kids and maybe yourself and even go back for seconds.

Happy Cooking!