Classic Black Beans & Rice
Everyone needs a few easy weekend night meals to pull out of their hat. Here is a wonderful Classic Black Beans & Rice recipe that is truly a faithful friend. If you want to add meat then either add chicken or fish. Shrimp is a good choice for a homespun Cajun night.
INGREDIENTS
3 Tablespoons Olive Oil
3/4 Cup Finely Chopped Onion
1/2 Cup Chopped Green or Red Bell Pepper
3 Minced Garlic Cloves
2 Cups Cooked Black Beans (Undrained)
3/4 Cup Water
1 Teaspoon Oregano
2 Teaspoons Chili Powder
1 Tablespoon Vinegar
In a medium size saucepan heat the oil over a medium heat. Add the onions, peppers and garlic. Cook for 8 minutes until they are nice and tender. Stir in the beans, water, oregano, chili powder and vinegar. Bring to a boil and then turn the heat down to low. Simmer for 10 minutes. Remove from the heat and transfer to a serving bowl. Serve over hot white or brown rice. Serves 4
Camille's Smoked Salmon Frittata
Victoria and Camille have been cooking together almost from the moment Camille was born. Camille’s tiny hands broke eggs for cakes, stirred frosting and of course licked the beaters. Victoria couldn’t keep Camille out of the kitchen so she purchased a little lightweight stool for her to stand on in order to reach the counters. Because Camille has been cooking for over 20 years she has become an expert in coming up with her own recipes and cooking ideas. She loves to cook for family and friends alike and I must admit her Banana Bread is out of this world. Here is Camille’s Smoked Salmon Frittata that she concocted last night. It was delicious and naturally there are no leftovers. Give her frittata a try for dinner, lunch or breakfast. It’s nice having a multi-meal dish at your fingertips.
INGREDIENTS
1 Diced Medium Onion
1 Tablespoon Butter
12 Fresh Eggs
1 Cup Milk
1/2 Cup Feta Cheese
1/2 Cup Cheddar Cheese
1/4 Cup Sliced Mushrooms
1 Cup Spinach
3/4 Cup Smoked Salmon
1 Teaspoon Freshly Ground Pepper
Preheat your oven to 350º F. In a medium size ovenproof skillet sauté the onions and butter for about 5 minutes over a medium heat. You will want the onions to be translucent. Turn off the heat and let the onions rest. In a large size bowl add all of the eggs. Whisk until well combined. Add the milk, cheese, mushrooms, spinach, salmon and pepper. If you want to add salt you can, but I chose not to because the salmon is already salty. Mix everything together in the bowl and then pour everything over the onions that have been resting in the pan. Place in the oven and bake for 50 minutes until lightly browned and a knife comes out clean. Remove from the oven. Serve directly from the skillet and enjoy. If you’re serving this dish for dinner you could top with sliced avocado. Serves 8
Red Pepper & Cucumber Salad
Summer is here and I tend to want to eat a bit lighter during these warm months. Here is a good side salad. If you want to make it a main meal then add sautéed chicken, shrimp or tofu.
INGREDIENTS
1 Garlic Clove
1 Diced Large Shallot
1 Seeded and Diced Jalapeno Pepper
4 Tablespoons Freshly Squeezed Lime Juice
1/2 Cup Olive Oil
1 Large Seeded and Diced Red Pepper
1 Large Peeled and Diced Cucumber
1/2 Cup Chopped Cilantro
3 Sliced Ripe Avocados
1/2 Teaspoon Kosher Salt
Pound the garlic clove to a smooth paste. Place the garlic, shallot, jalapeno, kosher salt and lime juice into a small size bowl. Let sit for 10 minutes. Add 1/2 cup olive oil and stir to combine. Place the red pepper, cucumber and chopped cilantro into a medium size bowl. Pour half of the garlic vinaigrette into the bowl of red pepper mixture. Stir to combine well. Arrange the sliced avocado on a serving platter and pour the remaining garlic vinaigrette evenly over the top of the avocado. Spoon the red pepper mixture on and around the avocado. Serve immediately. Serves 4 as a side salad or 2 as a main dish.
Tip: When seeding a jalapeno, lay the pepper on its side on a cutting board. Use a sharp knife and cut just to the right of the stem and along one side of the pepper. Remove just the flesh and not the seeds. Rotate the pepper a quarter turn and then slice again. Continue to turn and slice until you have four seedless slices. Throw away the seeds and core.
Smoked Okra
If you’re an okra lover then you’re going to love Smoked Okra. The “smoke” comes from the smoked paprika which I am a huge fan of. I love to eat them right out of the jar.
INGREDIENTS
24 Okra
1 Cup White Vinegar
1 Tablespoon Sugar
1 1/2 Tablespoons Kosher Salt
1 1/2 Tablespoons Smoked Paprika
1/2 Teaspoon Whole Mustard Seeds
1/2 Teaspoon Whole Peppercorns
1 Teaspoon Cayenne Pepper
2 Minced Garlic Cloves
3 Whole Dried Chile Peppers
Wash and dry a very large glass jar. Wash the okra and remove any of the prickly parts that are on the okra tops. Place the okra into the jar along with the dried chili peppers. You will probably need to pack the okra into the jar. Set aside. In a medium size pan add the vinegar, kosher salt, smoked paprika, mustard seeds, peppercorns, cayenne pepper and garlic cloves. Whisk the ingredients in the pan to combine well. Bring to a boil and then let the mixture boil for 2 minutes. Remove from the heat and carefully pour the vinegar mixture into the okra filled jar. Add water to fill to the top of the jar. Put the lid on the jar and let sit on the counter until it comes to room temperature. Place into the refrigerator and let sit for 1 week before eating. These tend to be rather spicy so if you want to tone the spice down then leave out the dried chile peppers.
Blueberry Salsa
This fruity salsa is a refreshing side to grilled meats and fish.
INGREDIENTS
2 Cups Coarsely Chopped Fresh Blueberries
1 Cup Whole Fresh Blueberries
1/4 Cup Fresh Lemon Juice
3 Tablespoons Chopped Fresh Cilantro
2 Seeded & Minced Jalapeno Peppers
1/3 Cup Diced Red Bell Pepper
1/2 Teaspoon Kosher Salt
Add all of the ingredients to a large serving bowl. Toss well and cover and chill for 6 hours. Makes about 3 cups.
Fiddlehead Ferns & New Potatoes
Fiddlehead Ferns are the first tender shoots of the ostrich fern. They usually come into season during April and May. The ferns must be picked while their tops are still tightly furled and their season is very short. Fiddleheads usually have a papery brown skin that protects their green coils. Rub the brown skin away before rinsing them well. Choose bright green and firm fiddleheads that shouldn’t be much larger than a quarter. Trim the stems and then steam or boil them for about 8 to 10 minutes. Drain them and serve warm or at room temperature. Toss with melted butter and lemon. You could also serve them chilled dressed in a light vinaigrette. Serving fiddleheads will win you big points for creativity. They taste somewhat like a cross between string beans and asparagus. They certainly will give a nice accent to a warm salad. You could serve this warm salad with poached salmon or over a bed of tender young greens for a beautiful springtime starter.
INGREDIENTS
1 Pound Tiny New Potatoes
2 Cups Fiddlehead Ferns
1 Tablespoon Red Wine Vinegar
3 Tablespoons Olive Oil
1 Teaspoon Fresh Lemon Juice
1 Teaspoon Dijon Mustard
12 Large Cornichon Pickles
1/2 Teaspoon Kosher Salt
1/2 Teaspoon Freshly Ground Pepper
1/2 Cup Chopped Italian Flat Leaf Parsley
1 Chopped Hard-Boiled Egg
Scrub and slice the new potatoes in half. Rinse the fiddleheads well and trim the stems. In a large pot pour in 2 cups of water. Set a large steamer basket inside the pot and fill with the potatoes and fiddlehead ferns. Bring the water to a boil. Reduce the heat and cover with a lid. Steam for about 10 minutes. You will want the potatoes to be fork tender and the ferns to be bright green and crisp tender. Remove potatoes and fiddlehead from the steamer and place them in a large serving bowl. Set aside. In a blender or food processor combine the vinegar, olive oil, lemon juice and mustard. Add about 6 of the cornichons and blend to form a chunky puree. Add the kosher salt and pepper and give a pulse. Pour the vinegar mixture over the potatoes and fiddleheads. Add the chopped parsley and give a good toss. Thinly slice the remaining cornichons. Add the chopped hard-boiled egg and the sliced cornichons to the top of the salad. Serve either warm or at room temperature. Serves 4
Orzo Salad
Try this whole wheat pasta and spinach salad tossed with sun-dried tomatoes and garbanzo beans. It’s satisfying enough to have as a light main course and, of course, perfect for serving alongside your grilled entrées.
INGREDIENTS
1/2 Pound Whole Wheat Orzo
1/4 Pound Baby Spinach (About 4 Packed Cups)
4 Tablespoons Lemon Juice
24 Pieces Sundried Tomatoes in Olive Oil (Chopped Plus 1 Tablespoon Olive Oil From The Jar)
15 Ounces Cooked Garbanzo Beans (Rinsed & Drained)
Cook the orzo in a large size pot of salted boiling water for 8 to 10 minutes until al dente. Drain and rinse in cold water and then drain again. In a large bowl toss the orzo with the spinach, lemon juice, sundried tomatoes, olive oil and garbanzo beans. Refrigerate for 1 hour or serve room temperature. Serves 4
Asparagus With Toasted Almonds
Barbeque season is officially here although I fire up the barbeque all year round. While you’re thinking about all of those delicious main dishes that you’re going to make this weekend don’t forget the sides. Here is a great side dish that even makes a nice light lunch.
INGREDIENTS
1 Large Bunch Asparagus
1/2 Cup Toasted & Sliced Almonds
4 Tablespoons Olive Oil
1/2 Teaspoon Kosher Salt
Zest of 1 Lemon
1/4 Cup Chopped Fresh Dill
1/4 Cup Chopped Fresh Parsley
1/4 Cup Grated Pecorino Cheese
In a medium size sauté pan heat 2 tablespoons of the olive oil over a low heat. Stir in the almonds and cook for a couple of minutes. You will want them to turn color, but not too dark or burnt. Remove from the oil and place on paper towels to dry. Snap off the woody bottoms of the asparagus. Wash and dry the asparagus. Cut the asparagus spears into thirds or leave whole. Place the asparagus in a medium size bowl and coat with the rest of the olive oil. Place the asparagus in a large size sauté pan over a medium high heat. Cook for 4 to 6 minutes until the asparagus in a bit charred, but still firm. Place the cooked asparagus back into the bowl and add the salt, toasted almonds, dill, parsley and lemon zest. Combine well. Finish off with grated pecorino cheese. Transfer to a serving bowl. Serves 4
Spinach & Strawberry Salad
Don’t be afraid to mix fruit and greens. This salad is absolutely refreshing and will go nicely with all of those wonderful things you’ll be cooking over the weekend. This salad is also good to take along on a picnic because the spinach holds up rather well.
INGREDIENTS
2 Tablespoons Olive Oil
1/4 Raspberry Vinegar
2 Tablespoons Honey
1/2 Teaspoon Kosher Salt
1/2 Teaspoon Freshly Ground Pepper
8 Cups Loosely Packed Flat-Leafed Spinach (About 2 Large Bunches)
2 Pints Rinsed, Hulled & Sliced Strawberries
1/3 Cup Thinly Slices Scallions (White & Green Parts)
1/2 Cup Walnuts (Optional)
Wash and dry the spinach. You want to make sure that there is no grit left in the spinach. In a medium size bowl whisk the vinegar, olive oil, honey, salt and pepper. In a large size serving bowl gently toss the spinach, strawberries, scallions and dressing. Serve immediately. Serves 6
Skillet Roasted Salmon
This salmon dish is so simple and so delicious. Try and purchase your salmon from the thickest part of the belly as it works best with well-marbled salmon.
INGREDIENTS
1 Pound Asparagus
2 Pounds Salmon Fillets
1 Teaspoon Kosher Salt
3 Tablespoons Olive Oil
Salad Greens For Garnish
Lemon Wedges For Garnish
Preheat your oven to 500º F. Rinse the salmon and pat dry with paper towels. Salt the salmon with the kosher salt. Place a large oven-proof skillet over a high heat. Add the olive oil and place the salmon into the skillet. Cook for 30 seconds on each side. Remove the skillet from the heat and put into the oven. Cook 5 to 6 minutes for medium-rare. 7 to 9 minutes for medium. Make sure not to flip the salmon while in the oven. In the meantime snap the asparagus, wash and then steam (make sure not to overcook the asparagus). Remove the skillet from the oven and transfer the salmon onto a serving platter on top of the steamed asparagus spears. Garnish with salad greens and lemon wedges. Serves 4
