Spicy Tomato Sauce with Chickpeas

Been a while since I have blogged, but my sister inspired me to get my butt in gear and begin again! With all this modern technology at my finger tips there is just no excuse why I shouldn't be sharing my love of cooking. So here is my first post back after an extended break!

I love eggs! I got chickens last year so I could be sure to have fresh eggs all the time. But for anyone that knows me, I am not one to do just normal food, I like to add interesting accents. In this case the interesting accent is a Spanish tomato sauce with chickpeas.I also am trying to add fiber into every meal I consume and do that with natural grains and beans in an attempt to steer away from bread, hence the chickpeas.

I love to make two over easy eggs in a nonstick pan, simple a dash of s&p.  I take a spoonful or two of the tomato mixture, place the cooked eggs on top and VIOLA breakfast.  The unctuousness of the egg yolk seeping into the tomato sauce is pure HEAVEN.  Very fulfilling and satisfying! 

SO here it how it goes.....

Spanish Tomato Sauce

I like to start the sauce earlier then the eggs so it has time to simmer and let all the flavors come together and develop. I begin with shallots and garlic
Heat a skillet over medium heat add about a tbsp of oil and add minced garlic and shallots and saute' till softened.

At this point I like to add my dried herbs to just get a little heat on them to bring out the fragrance.  For this I add 1/2 tsp of red pepper flakes and about 1 tbsp of Williams Sonoma Pizza Seasoning.  Is is full of delicious Italian herbs. 

You only want to leave this for a minute, MAYBE.  You just want them to smell.  At this point I add my canned tomatoes. I like to use Cento brands whole San Marzano tomatoes in their juice, I think the flavor is very full bodied. I use 2 cans and then I added for a little tang, about a cup of cut up sweet 100 tomatoes, yellow and red for some color pop. I think they give a nice acidity and fresh texture.  At this point I add salt and pepper and about 2 tbsp of Balsamic Vinegar and then let it simmer for about 1/2 hour or even longer if you like,  stirring occasionally breaking up the tomatoes more and more as you go.

This is the point where you add 2 16 oz cans of chickpeas (garbanzo beans) that have been drained and rinsed and about 1/4 chopped fresh basil.  Stir and let heat through and it is ready to go!  You might taste for final seasoning.  Sometimes if the tomatoes were too tangy, I might add a little sugar but usually the long cooking down process does the trick. 

A one cup serving is about 180 Calories and a WHOPPING 8 grams of fiber! Two whole eggs are about 144 calories so 324 calories for a very fulfilling breakfast AND you technically got fruit (tomatoes are a fruit) fiber and protein from your eggs, very well rounded meal ! I hope you enjoy!

Sun Dried Tomato Spread

I have been asked for this recipe many times so I thought I would post it up here on my blog for all to see!

Sun Dried Tomato Spread

1-2lb jar(about 4 cups) of Bella Sun Luci tomtatoes (I get this jar at Costco, if you cant find this brand others should do)
6 cloves garlic
1 cup pitted Kalamata olive
1 tablespoon Taste No. 5 Umami Paste (if you cannot find, you can omit or add 2 or 3 anchovies)
1/2 cup of fresh basil leaves

pinch of salt

olive oil

In a food processor combine all ingredients except for the olive oil and process till smooth. 

If it seems too thick add oil a tablespoon at a time till it is the the consistency you desire.

Pig at its BEST!!

One of my husband's favorite dished is Pork Chile Verde.  I have worked on making the perfect one over the years and I think this one comes really close! I will say that although I didn't mention it in the recipe, I did use a Berkshire Boston Butt Roast from Lobels Butcher shop in New York, which just adds to the lusciousness of the dish, but it is still great no matter what.  The other items I will mention, if you can have that rub on it overnight, it just adds to the flavor and you can add different chiles or sub out the poblanos for anaheims or just eliminate them if you like. I would love it if you would post your comments to let me know if you had success and/or if you liked it!!  Thanks and enjoy!!

Pork Chile Verde

One Pork Boston Butt roast (about 6 pounds) also known as shoulder

Rub – recipe to follow
½ cup flour blended with a tbsp. of both salt and pepper
Oil (preferably avocado, but canola will work)
1 onion, diced
One head of garlic, all cloves diced
3 jalapenos, diced

10-12 tomatillos, husked and rinsed
1 onion sliced
2 poblano chiles
2-28 oz cans roasted green chiles (you can do it yourself, but this is easier and I like Hatch chiles which are available at Costco)
1 bunch of cilantro
4 cups chicken stock
2 tbsp oregano
2 bay leaves
Juice of limes (1-4)

Rub-

3 tbsp. ground cumin

3 tbsp chili powder

2 tbsp salt (I like kosher)
1 tbsp brown sugar
1 tbsp garlic powder
1 tbsp onion powder
1 tsp ground pepper
1 tsp cayenne

Directions-

Get your butt roast and cover with the rub, making certain the rub is really rubbed into the meat.  Let sit in the refrigerator uncovered, preferably overnight, but try to do it for at least 4 hours.  Take the meat out and cut into bite sized chunks. Toss chunks into the flour mixture, fully covering but shaking off excess. Using a large dutch oven, coat the bottom of the pan with oil and heat to screaming hot! In batches, brown the pork on all sides, careful not to crowd in pan (don’t want to steam them).  Place on baking sheet till all the pork pieces are browned, add oil as needed to keep a nice coat on the bottom.  Bring the heat down to medium and add diced onions, garlic and jalapenos, sauté till soft, not trying for color.  While they are sautéing, place on baking sheet the tomatillos, sliced onions and poblanos and roast in oven at 450 for around 10 – 15 minutes, until they are all soft. (Can be done ahead of time) Once done place them and all the juices in the blender along with the green chiles and cilantro and blend till smooth (may have to do in batches and add chicken stock as needed to keep the blade moving. Also remember that it is hot liquid so be sure to cover the lid with a dish towel to prevent it from exploding)

Lower oven temp to 250. Place pork back into the dutch oven, add in blended chile mixture and add enough chicken stock to make sure all the meat is covered with liquid.  Add oregano and bay leaves, bring to simmer on stove top.  Cover and place in oven for 2 ½ - 3 hours until meat is tender and falls apart.  Check every 45 minutes or so to make sure the liquid is still covering the meat at least half way.  When done, use fresh lime juice for a little acidic kick and it all depends on your taste buds.  Add salt and pepper to taste. 

Serve with Queso Fresco, warm flour tortillas, green Tabasco, chopped onions, crema, and fresh lime quarters.  WOW yummy!!

How to Make Meyer Lemon Salt!

Meyer Lemons, Liquid Sunshine!

What is a Meyer Lemon and what makes it so special?  Well from a technical standpoint, a Meyer is thought to be a cross between a ture lemon and a sweet orange.  From a culinary standpoint, it is quiet unique and special.  You get the tang and acidity of a lemon but not with the same punch as a typical lemon, so something you would typically use a lemon for, you can sub in a Meyer lemon and get a terrific brightness, but with a sweetness too.  I have spent alot of time experimenting with this fruit to devise ways to highlight its unique qualities.  Here are some things to try should you come across this hard to find fruit!

Meyer Lemon Simple Syrup

1 cup sugar

1/2 cup water

1/2 Meyer Lemon juice

zest from 1 or 2 lemons

Heat over med high heat till sugar is disolved. Strain into a container and store in the fridge.  Use to make a martini, lemonade, or sweeten your tea.

Meyer Lemon Herb Vinagrette

1 Shallot, minced

1 tblsp Dijon Mustard

1 tblsp Honey

1/4 cup Meyer lemon juice

zest from 1-2 Meyer lemons

1 tblsp finely chopped, each of Basil, Rosemary, Oregano, and Flat Leaf Italian Parsely (any combo of those would work)

1/2 -1 cup oil, I prefer avocado oil but canola or Olive oil will work too

Salt & Pepper

In a bowl, whisk together the shallot, mustard, honey and lemon juice.  Let stand for about 5 minutes. I do this to allow the shallots to mellow out.  Now add in the zest and finely chopped herbs, blend well.  Begin to whisk and slowly add in 1/2 cup of oil till blended and emulsified.  Check for taste and consitancy.  Everyone likes their salad dressings a bit different, I am usually fine right here since it makes for a lighter calorie choice, but at this point you can also adjust your sweet/sour levels.  Sometimes your Meyers will be sweeter then others so this is the time to check, adjust, salt and pepper, a pinch of each and serve or store in a jar in the fridge. The obvious use is for salad, but try this, roast potatoes in the oven and when they are nice and crispy and ready to take out, pour some of the vinagrette over them, about 1/4 cup and toss well, put back in the over for about 5 minutes to heat thru, and serve.  DELICIOUS!

Tangy Garbanzo Bean Salad AKA Fiber Bomb Salad

Salad

3-14 oz cans Garbanzo Beans drained and rinsed

5-6 garlic cloves, minced

1 jalepeno pepper,seeded and minced

1 each yellow and red bell pepper, seeded and chopped

1 bunch green onions, chopped

1 bunch fresh cilantro, chopped

Zest from 1 or 2 Meyer lemons and one lime

Dressing

1 shallot, minced

1 tblsp Dijon Mustard

1 tblsp honey

1 tblsp Cumin

1/4 Meyer lemon juice

juice of one lime

1/2 cup vegetable oil, (again I prefer avocado oil)

Salt and pepper to taste

Combine all the salad ingredients.  Combine all the dressing ingredients except for oil then slowly whisk in the oil.  Add the dressing to the salad and toss well.  Referigerate for about 1 hour to let all the flavors marry. 

OPTIONS- Sometimes I add one or all of the following ingredients.

1-28 oz  can of green beans.

1 fennel bulb, diced

3 chopped roma tomatoes

1 lb package of whole grain pasta, cooked

Make it your own!  It is loaded with fiber and vitamins and it feels so fresh and bright with all the citrus, it is a perfect addtion to any meal!

Well I hope that you try some of these recipes, you can also sub in a regular lemon in any of these applications, but you will probably need more sugar or honey to mellow it out.  Just remember these lemon tips.

• Anytime a recipe calls for vinegar, sub in lemon juice and taste the difference
• When making chicken soup, add a squeeze of lemon juice to add brightness without the sourness, (TRY IT YOU WILL BE SURPRISED)
• Clean your copper pots. Sprinkle with salt and then squeeze with the juice. Clean gently and you will be amazed
• Clean your cutting boards.  Lemon juice is a natural antibactierial agent. I sprinkle some salt on my board and take a cut half of lemon and rub my board.  The salt just makes for an abrasive to get into the nooks and crannies.  Rinse your board and if wood, oil lightly to keep the wood moist.

Remember when life gives you lemons, make MEYER LEMONADE!!

PS Meyer lemons will be available on our company website soon.  Visit us at http://www.spfarminc.com/!

Seasonal Fuel

I am a firm believer in seasonal and fresh ingredients, the challenge is to find the ones that are truly fresh.  Many of the items in your produce section may look pretty and shiny, and yet a bite or cut into it and you will see that this is not the case.  Many of our produce items have been specifically developed to be as resistant to the elements as possible, that way they can handle the cold storage for months at a time they might go through.  An apple you buy today, may have sat in a cold storage room for months.  I understand the economics of this, but the basic truth is food is the fuel our bodies require in order to live.  The way we create unique dishes, exciting tastes and eye pleasing plates, is the icing on the cake.  If we can for a minute just deal with the stripped down version of this and the fact that it is fuel for us, it will be clear that fresh and seasonal is in everyone's best interest. Once a fruit or vegetable is removed from its life source, its vitamin punch begins to degrade and of course the quality begins to degrade as well. If we are looking for the best case of fuel for us, then we would want to eat something that gives us the most nutrition as possible.  Use your computer to find out what fruits and veggies are being harvested in your local area and search them out, or ask your produce manager in the grocery store, although I am not certain you will get the help you really want because their job is to move product, not tell you that the apples you just put in your cart are a year old.

Now if you are lucky to find something fresh, but you can't use it right away, then, if this is a viable option, you should blanch it and freeze.  For instance, every year we plant English peas, a lot of them.  I harvest them about 3 or 4 times during the early spring and if I ate them all while they were fresh picked, I would turn into a giant pea.  What I do is I pick, shell, heat water to boiling and add a hand full of salt.  Throw the shelled peas into the boiling water, bring back to a boil and within a minute or two drain them and shock them in a bowl of ice water. Get a sheet tray and lightly spray with cooking spray and put the drained, cold peas on the sheet tray in a single layer.  Put it in the freezer overnight then the next day, put the frozen peas in a ziplock bag and throughout the year, you will have fresh peas.  AND the bonus point part of this is, the blanching process, then freezing helps to keep the enzymes from breaking down and allows it to keep more of its nutrients in tact. This is also a great thing to know when shopping for unseasonable fruit or veggies.  Buying frozen is typically a better way to be assured that the nutrients have been preserved.  Obviously not all items can be frozen, so be sure to not overbuy. It may mean better planning and more trips to the market, but your body will thank you for it!!

Time flies when your having fun?

WOW, I cannot believe it has been this long since my last entry, close to 2 months.  I so look forward to the holidays every year, and then just as quickly as I was looking forward to them beginning, I begin to wait anxiously for them to be over. This year, in particular, was more eventful then usual but completely self imposed!

We begin with Thanksgiving. Every year for as long as I can remember, we head to a sleepy little town called Bass Lake, California.  There we are eventually met up with the rest of my husband's brothers, wives, kids, friends, and parents.  We typically have around 20 or so total, so it is active and fun.  I elected myself chief cook in charge of the Thanksgiving meal.  I am getting quite organized, which is some times worse then being scattered, because I constantly do not trust that I am on top of everything.  Needless to say, I have lists, time tables, and do my best to prep ahead of time.  Here are some of my examples.

This shows my mise en place(basically prepped foods), all ready for their prospective applications.  I do this prep work the day before, label and place in the ziplock bags and use as needed. I make my mac and cheese the day before and the cranberry sauce ahead of time too. I like to unwrap, clean and leave my turkey open in the refrigerator the night before to dry the skin out abit (makes for a crispier skin).You can use fresh bread as well for stuffing, cut up and leave out overnight in roasting pan to dry out a bit, perfect for stuffing the bird.

The day of I like to use fresh veggies as the base for the bird rather then using a rack.  It keeps the bird from sitting in the fat and drippings, and adds such fabulous flavor to the drippings to make a really terrific gravy.  My vegetable base consists of carrots, celery, onion, garlic clove, a couple of shallots, bay leaves, and the crowning touch, fennel, which adds such a great sweetness and full flavor. I stuff my bird ALWAYS! I find this is a very midwestern thing, and being from Illinois I fit the bill. Stuffing is best in the bird because of the internal juices just add so much flavor. I do season the inside of the bird first before adding the stuffing, which is very a very traditional sage, butter, celery, chicken stock, onion and bread crumb stuffing  I chop fresh sage and blend with softened butter to put between the skin and flesh of the turkey then get ready to prepare the bird.

The actual recipe for the bird is a take off of a Martha recipe. Preheat the oven to 450F. You melt a stick of butter and about a half to full bottle of white wine and warm in a sauce pan till butter is melted.  Take cheesecloth and fully soak in the liquid. then cover the turkey with the cheesecloth, trying your best to cover the drumsticks and thighs.You roast the bird for a half an hour at the high heat and then lower to 350F for another 2 1/2 hours then remove the cheesecloth.  Cook for another hour or so, looking for 165F internal temperature. While cooking I do baste maybe every 45 minutes or so, and if I am short on liquid I use a bit of chicken stock.  I also use the neck of the turkey and usually purchase addtional necks, wings or turkey legs and place in a pot with onion, garlic, celery, carrot and water to let simmer for the day to make a flavorful stock for the gravy.

Once the turkey is done, I try to get out the stuffing right away and put into a oven safe dish. Cover the turkey lightly with foil to rest for about a half and hour and while that is happening use some of the pan drippings to moisten the stuffing and then put in a 350 oven for about 20 minutes to heat thru completely. As soon as possible I move the turkey to a cutting surface and cover and then I strain off the pan drippings so I can make the gravy, which I do in a seperate skillet.  I draw a couple of tablespoons off the top of the pan drippings, which is the fat and use that with a couple of tablespoons of flour and heat in a pan till blended and just coloring. Whisk in the  rest of the pan drippings, less as much of that fat as possible, the stock that you have been simmering all day- to total about 2 cups and bring to a boil which will cause it to thicken. Salt and pepper to taste, you will be pleased with that extra something special that fennel adds.

I feel after all these years I have the turkey thing down ok,  I have all sorts of things to try, brining, low temp cooking, frying, the usual suspects, but this method seems to do ok and produce a moist turkey.  HOWEVER, if you find your turkey to be a bit dry(it is very difficult to get cooked dark meat without drying out the white meat) then take your roasting pan, now empty and put enough chicken stock or remaining turkey stock to cover the bottom of the pan.  Place the cut turkey in the roasting pan and cover with foil.  If you are worried that it is getting to cold, the oven should be off but still warm , put the roasting pan in there, keep the door cracked.  You don't want to cook the meat more, but you do want to keep it warm. The addtional moisture really does help to plump up a turkey that may have gone a bit past, and no one is the wiser. 

The best advice I can give is don't give up.  Every year you learn more, you see what worked and what didn't.  AND I feel more important then the turkey is the cranberry sauce, gravy and mashed potatoes, because no matter how dry or flavorless your turkey may or may not be, if you succeeded with the sides, no one will be the wiser.  TRUST ME!