Spicy Wok Green Beans
BUT Victoria I don’t have a wok! No problem at all if you don’t have a wok then use a large cast-iron skillet, but if you DO have a wok then drag that baby out for this dish. Searing green beans in a dry wok really gives them a mild smoky flavor. This dish tends to be a bit spicy because the chiles are sliced and cooked with their seeds (the seeds are the hottest part of the chiles). If you want to tone down the spiciness then don’t cook the seeds and just throw them away. Make sure not to touch your mouth or eyes after slicing the Serrano chiles. Trust me I’ve done it plenty of times. OUCH!
INGREDIENTS
1 Pound Trimmed Green Beans
4 Sliced Garlic Cloves
2 or 3 Thinly Sliced Red Serrano Chiles
1 Tablespoon Black or White Sesame Seeds
3 Tablespoons Water
2 Tablespoons Tamari
Place your wok or cast-iron skillet on the burner and turn the heat up to high. Heat the wok until it’s very hot. Place the green beans into the wok and cook for 5 minutes. Stir constantly. You will want the green beans to begin to blister and brown in spots. Now add the garlic, chiles and sesame seeds. Cook for another minute continuing to stir. Add the water and then place a lid on the wok and cook for 2 to 3 minutes. You will want the green beans to be crisp-tender. Take the lid off and cook for another minute until there is no water left and the ingredients are dry. Remove from the heat and stir in the tamari. Transfer to a serving bowl and serve immediately. Serves 4
Tamari is made from soybeans, water and salt. Tamari has a more intense and more complex flavor than regular soy sauce. It also has a higher concentration of minerals, has a thicker consistency and is darker than regular soy sauce.
Greek Style Eggplant Dip
This dip is super healthy and goes perfectly with raw vegetables, crackers or whole grain pita wedges.
INGREDIENTS
1 Large Eggplant
3 Thinly Sliced Garlic Cloves
14 Ounces Silken Tofu
3 Tablespoons Fresh Lemon Juice
1/2 Teaspoon Kosher Salt
Preheat your oven to 350º F. Line a baking sheet with parchment paper. Cut the eggplant in half lengthwise. Cut slits in the flesh side of the eggplant halves and insert the garlic slices. Put the eggplant cut-side down on the baking sheet and then prick the eggplant all over with a fork. Place in the oven and bake for 45 minutes. You will want the eggplant to be soft and collapsed. Remove from the oven and then when the eggplant is cool enough to handle scoop out the pulp and put it into a food processor or blender. Throw away the skin. Add the tofu, lemon juice and kosher salt. Puree until nice and smooth. Serve immediately. Makes about 2 1/2 cups.
Three Bean Insalata
I love beans and they are full of protein, vitamin B and iron. They are low in fat as well (about 1 gram of fat per cup) and loaded with fiber. If you are using canned beans please be aware that they are higher in sodium so make sure to rinse them well to reduce the salt content.
INGREDIENTS
2 Cups Cooked & Drained Red Kidney Beans
2 Cups Cooked & Drained Black Beans
2 Cups Cooked & Drained Pinto Beans
2 Cups Cooked & Drained Yellow Hominy
5 Large Chopped & Seeded Tomatoes
2 Cups Chopped Onions
1 Cup Chopped Fresh Cilantro
4 Tablespoons Fresh Lime Juice
2 Tablespoons Olive Oil
3 Teaspoons Chili Powder
3 Teaspoons Ground Cumin
1 Tablespoon Kosher Salt
1 Tablespoon Freshly Ground Pepper
In a large size bowl combine the red kidney beans, black beans, pinto beans, yellow hominy, tomatoes, onions, cilantro, lime juice, olive oil, chili powder, ground cumin, kosher salt and pepper. Mix well. Cover with plastic wrap and refrigerate for 3 to 4 hours. Remove from the fridge when ready to serve and transfer to a serving bowl. Serves 10
Zucchini Pesto
Many of us who have gardens or friends with gardens usually have zucchini coming out of their ears! Yes, even in New York City people have gardens (community gardens & rooftop gardens). Here is a nice way to make zucchini that is worth a try.
INGREDIENTS
8 Grated Medium Size Zucchini
1 1/2 Tablespoons Kosher Salt
2 Cups Fresh Basil Leaves
1/2 Cup Olive Oil
3 Tablespoons Pine Nuts
2 Chopped Garlic Cloves
1/2 Cup Grated Parmesan Cheese
3 Tablespoons Butter
In a large size colander combine the zucchini and 1 tablespoon kosher salt. Sit it in the sink or over a large bowl, for 30 minutes, in order for it to drain. While the zucchini is draining place the basil, olive oil, pine nuts, garlic, kosher salt and Parmesan cheese into a food processor (or blender) and process until mixed well. In a large sauté pan melt the butter over a medium heat. Add the drained zucchini and sauté for 3 to 6 minutes or until tender. Remove from the heat and transfer to a serving bowl. Stir in the pesto and serve immediately. Serves 4
Refreshing Ginger Tea Drink
Here is a refreshing summer drink that you and your loved ones will take a liking to. With the hot weather here we all need to drink plenty of liquids to stay hydrated!
INGREDIENTS
4 Cups Boiling Water
15 Individual Green Tea Bags
3 Cups White Grape Juice
1 Cup Apple Juice
2 Tablespoons Honey
2 Tablespoons Minced Fresh Ginger
2 Tablespoons Fresh Mint Leaves
1 Green Apple Sliced For Garnish
In a slow cooker combine the boiling water and the tea bags. If you don’t have a slow cooker you can make this on the stove in a large pot on simmer. Cover and let stand for 10 minutes. Throw away the tea bags and stir in the grape juice, apple juice, honey and ginger. Cover and cook on low for 3 hours or until heated through. Strain and transfer to a large covered pitcher (or two covered pitchers). Place in the fridge for at least 6 hours. When ready to serve pour into glasses and garnish with fresh mint leaves and apple slices. Makes about 2 quarts.
Okra Tomato Soup
This soup is super fresh and super yummy! If you don’t want to use beef stock then use a vegetable stock.
INGREDIENTS
1 Pound Peeled & Chopped Ripe Tomatoes
1 Cup Water
1 Pound Trimmed Fresh Okra
4 Cups Beef Stock or Vegetable Stock
1 Teaspoon Kosher Salt
1 Teaspoon Freshly Ground Pepper
3 Tablespoons Brown Sugar
1 Tablespoon Worcestershire Sauce
In a heavy pot place the tomatoes and water and bring to a boil. Add the trimmed okra. Reduce the heat to a simmer and cook until the okra is nice and tender. Add the beef stock, kosher salt, pepper, brown sugar and Worcestershire sauce. Simmer for 20 minutes. Remove from the heat and transfer to a large serving bowl. Serves 4
Blueberry Shortcakes With Whipped Cream Cheese
These shortcakes are super easy to make and delicious as either a dessert or a brunch dish. The shortcakes are best the day they are made however.
INGREDIENTS
1 1/2 Cups Unbleached Flour
3 Tablespoons Sugar
1 Teaspoon Kosher Salt
1 3/4 Teaspoon Baking Powder
1/4 Teaspoon Baking Soda
1/2 Cup (1 Stick) Cold Unsalted Butter (Cut into Small Pieces)
2 Ounces Cream Cheese (2 Ounces Cold & 6 Ounces Room Temperature)
5 Ounces Blueberries
3/4 Cup Buttermilk
1/3 Cup Powdered Sugar
1 1/2 Cups Heavy Cream
Extra Blueberries for Garnish
Preheat your oven to 425º F. Line two baking sheets with parchment paper and coat the parchment paper with cooking spray. In a large size bowl combine the flour, sugar, kosher salt, baking powder and baking soda. Incorporate the butter and the cold cream cheese with a pastry cutter. You could also use your fingers or two forks. Incorporate until the mixture resembles coarse meal. Transfer to the freezer for 30 minutes. Remove the mixture from the freezer and add the blueberries. Gradually stir in the buttermilk. Gently fold with a rubber spatula until a sticky dough forms. Make sure not to overmix. Divide the dough into 8 even mounds and place 2 inches apart on the baking sheets. Place into the oven and bake for 20 minutes until golden brown. Remove from the oven and let cool on the baking sheets for 10 minutes. Transfer to wire cooling racks to cool completely. While your shortcakes are cooling in a large size bowl beat together the remaining cream cheese and powdered sugar. Gradually add the heavy cream beating just until for 1 minute until the mixture becomes smooth and thick. Make sure not to overbeat. Serve alongside the shortcakes and add extra berries if you wish. Makes 8 Blueberry Shortcakes.
Red White & Blueberry
Red, White & Blueberry or in other words “Watermelon Goat Cheese & Blueberries” is so different and very refreshing. Easy to make too.
INGREDIENTS
4 Watermelon Rounds
4 Goat Cheese Slices
1/4 Cup Fresh Blueberries
Slice the watermelon so that it is large enough to work with. Take a round cookie cutter and cut out 4 rounds in the watermelon. On individual small plates place the watermelon rounds. Place a slice of goat cheese on top of the watermelon. Place a few blueberries on top of the goat cheese. Top with another watermelon round and top with another goat cheese round and garnish with a few blueberries. Place in the fridge and serve cold. Serves 2
Summer Orzo Salad
I get tired of the same old side salads so I created this lively Summer Orzo Salad that goes with just about everything.This salad is also great for a picnic or potluck because it doesn't contain mayo.
INGREDIENTS
1 Cup Cooked Orzo
1 Tablespoon Olive Oil
3 Large Chopped Shallots
1/4 Cup Fresh Lemon Juice
1 Cup Halved Grape Tomatoes
10 Sliced Radishes
1/2 Cup White Beans
1/2 Cup Chopped Fresh Basil
1 Teaspoon Kosher Salt
1 Teaspoon Freshly Ground Pepper
1/4 Cup Prepared Italian Dressing
Cook the orzo in a large size pot of boiling water for 8 to 10 minutes until al dente. I used a fancy black and white orzo, but you can use any kind that you like or have on hand. Drain the orzo and drizzle on the olive oil. Give a good stir so the olive oil coats all of the orzo. Set aside. In a small size bowl place the chopped shallots and pour the lemon juice over the shallots. Let the shallots sit in the lemon juice for about 10 minutes. In a medium size bowl add the tomatoes, radishes, white beans, kosher salt and pepper. Drizzle the dressing over the vegetables and mix well. In a large size serving bowl add the orzo. Drain the shallots and discard the lemon juice. Add the shallots to the orzo and give a good stir. Now add the vegetable and dressing mixture and combine well. Finally add the chopped basil and give another good stir. Cover with plastic wrap and place into the fridge for 2 to 4 hours. You can make this ahead and let it sit in the fridge overnight. If you need to add more dressing feel free to do so, but you really don’t want this salad to be drenched in dressing as it really should just be moist. When you are ready to serve remove from the fridge and serve immediately. Serves 6
Rhode Island Johnnycakes
Let’s start July 4th out right with delicious Rhode Island Johnnycakes. Easy to make and such a great tribute to such a great state that truly contributed to American independent thought.
INGREDIENTS
1 1/2 Cups Stone Ground Cornmeal (Yellow or White)
1 Teaspoon Kosher Salt
3 Tablespoons Softened Butter
1 1/2 Cups Boiling Water
1/2 Cup Milk
Extra Butter For Griddle
Maple Syrup
In a large size bowl combine the cornmeal with the kosher salt. Add the softened butter. Gradually stir in the boiling water making sure to stir constantly while adding. Stir until incorporated. Add the milk and mix until combined. Melt butter on a griddle over a medium heat. Ladle 1/4 cup of the batter onto the heated griddle. Make sure to leave room for the johnnycakes to spread. Cook for 3 to 4 minutes per side. Repeat until all of the batter has been used. Place onto a serving platter. Serve with butter and maple syrup. Serves 4
