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Chicken Quesadillas

By Barbara Beltrami

Ola! When I sat down to write this column and realized it would be published on Cinco de Mayo, I couldn’t resist sharing with you some recipes for popular food from Latinx friends. My repertoire for this type of cuisine is not all that extensive, but here are 3 favorite recipes  that will help make Cinco de Mayo a delicious celebration.

Consuelo’s Shrimp Fajitas

YIELD: Makes 4 servings

INGREDIENTS: 

1 1/4 pounds fresh large shrimp

8 fajita flour tortillas

2 tablespoons olive oil

1 medium onion, sliced into rings

1 green bell pepper, cut into 1/2” strips

1 red bell pepper, cut into 1/2” strips

1 orange or yellow bell pepper, cut into 1/2” strips 

3 canned chipotle peppers in Adobo  sauce, diced

2 tablespoons chipotle sauce from can

3 tablespoons freshly squeezed lemon juice

2 teaspoons brown sugar

DIRECTIONS:

Peel and devein shrimp and remove tails. Warm tortillas In medium skillet and set aside to keep warm; heat oil over medium-high heat; add onion and bell peppers and saute, stirring occasionally, until starting to soften, about 2 to 3 minutes. Add shrimp and cook another 3 minutes, stirring occasionally, until they start to turn pink. Finally, add the chipotle peppers and sauce, lemon juice and brown sugar, stir and cook another minute. 

Place tortillas on individual plates, spoon shrimp mixture in center of each one and serve immediately with sour cream, red or green salsa, shredded cheddar cheese, shredded lettuce and guacamole.

Juanita’s Grilled Grouper Tacos

YIELD: Makes 4 servings

INGREDIENTS: 

1 pound grouper filets, washed, patted dry

One 24-ounce bottle ceviche marinade

1/2 small head green or red cabbage, cored and coarsely shredded

1/2 red onion, thinly sliced

1/3 cup chopped fresh cilantro

Juice of one freshly squeezed lime

2 tablespoons olive oil

Salt and freshly ground pepper to taste

1/2 teaspoon ground coriander

1/2 teaspoon ground cumin

1/2 cup sour cream

1/4 cup mayonnaise

8 flour tacos

DIRECTIONS:

In a nonreactive bowl combine fish and marinade; make sure that fish is completely submerged, cover and refrigerate for 2 t 4 hours. Drain fish and discard marinade. In a medium bowl thoroughly combine cabbage, onion, most but not all of the cilantro, 1 1/2 tablespoons of the lime juice, oil, salt and pepper, 1/2 a teaspoon each of the coriander and cumin; cover and refrigerate. 

In a small bowl whisk together the sour cream, mayonnaise and remaining cilantro, lime juice and spices; vigorously whisk, then cover and refrigerate. 

Grease grill grates, then pre-heat to medium-high; add fish to hot grates, grill, turning once, for about 6 to 8 minutes, until charred on the outside and opaque on the inside. Flipping once, add tortillas to grill to warm, about 30 seconds, slightly charred. Place fish in center of each tortilla, top with cabbage mixture and add sour cream-mayonnaise mixture. Serve with ice cold Mexican beer.

Nestor’s Chicken Quesadillas

YIELD: Makes 4 servings

INGREDIENTS: 

3 tablespoons olive oil 

2 bell peppers (any color), cleaned and thinly sliced into rings

1 medium onion, chopped

Salt and freshly ground pepper, to taste

1  pound chicken tenders

1 teaspoon chili powder

1 teaspoon ground cumin

1 teaspoon zataar

4 medium flour or corn tortillas

2  cups shredded Manchego cheese

1 1/2 cups shredded Monterey Jack cheese

1 ripe avocado, peeled and sliced

4 scallions, clean and sliced

DIRECTIONS:

In a large skillet over medium high heat, warm one tablespoon oil and add peppers, onion, salt and pepper; cook 5 minutes or until, soft. Remove from skillet and set aside to keep warm. Season chicken with salt, pepper and spices, and heat another tablespoon oil over medium heat. Add chicken and, stirring occasionally, cook until golden, about 8 minutes; remove and set aside to keep warm. 

Reduce heat to medium-low; heat remaining tablespoon oil; place one tortilla in skillet, add 1/4 each of pepper and onion mixture, chicken, cheeses, avocado and scallions to top half of tortilla. Fold other half over filling and cook, turning once, until golden on both sides, about 3 to 4 minutes per side. Repeat procedure with remaining 3 tortillas. Cut into wedges; serve with sour cream, salsa and a green salad.

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Mango Souffle

Mothers selflessly devote themselves to their children from infancy into adulthood. A mother’s love never wanes, and she’s always ready and willing to step in and put her children first. Mother’s Day is a great chance for men, women and children to honor the special women in their lives.

Delicious homemade treats can show mothers just how much they’re appreciated and adored. Try this tasty recipe for Cold Mango Soufflés Topped with Toasted Coconut from “The Complete Mexican, South American & Caribbean Cookbook” (Metro Books) by Jane Milton, Jenni Fleetwood and Marina Filippelli

Cold Mango Soufflé

Yield: Serves 4

Ingredients:

4 small mangoes, peeled, pitted, chopped

2 tablespoons water

1 tablespoon powdered gelatine

2 egg yolks

1⁄2 cup superfine sugar

1⁄2 cup milk

11⁄4 cups heavy cream

Grated rind of one orange

Toasted flaked or coarsely shredded coconut, to decorate

Directions:

Place a few pieces of mango in the base of each of four 2⁄3-cup ramekins. Wrap a creased collar of nonstick parchment paper around the outside of each dish, extending well above the rim. Secure with adhesive tape, then tie tightly with string.  Pour the water into a small heatproof bowl and sprinkle the gelatine over the surface. Leave for 5 minutes or until spongy. Place the bowl in a pan of hot water, stirring occasionally, until the gelatine has dissolved. 

Meanwhile, whisk the egg yolks with the superfine sugar and milk in another heatproof bowl. Place the bowl over a pan of simmering water and continue to whisk until the mixture is thick and frothy. Remove from the heat and continue whisking until the mixture cools. Whisk in the liquid gelatine.

Puree the remaining mango pieces in a food processor or blender, then fold the puree into the egg yolk mixture with the orange rind. Set the mixture aside until starting to thicken.

Whip the heavy cream to soft peaks. Reserve 4 tablespoons and fold the rest into the mango mixture. Spoon into the ramekins until the mixture is 1 inch above the rim of each dish. Chill for 3 to 4 hours, or until set.

Carefully remove the paper collars from the soufflés. Spoon a little of the reserved cream on top of each soufflé and decorate with some toasted flaked or coarsely shredded coconut before serving. 

 

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Biscuit Strawberry Shortcake. Photo from Family Features

By Barbara Beltrami

Last week I wrote about spring pastas. This week it’s about spring desserts, and don’t be surprised if next week it’s about spring something else because I am so happy to see this beautiful season that it’s just about all I can think of. Now is the time for some tangy lemon pavlovas and in May a rhubarb tart (I like rhubarb straight without strawberries upstaging it), and finally when those strawberries are ready to be plucked from local fields, they can have their own spotlight with old-fashioned strawberry shortcake. 

Mini Lemon Pavlovas

YIELD: Makes 6 servings

INGREDIENTS: 

3 large egg whites, at room temperature

1/2 teaspoon white vinegar

1 teaspoon vanilla extract

1/8 teaspoon salt

1/8 teaspoon cream of tartar

1 cup sugar

1 tablespoon potato starch

1/2 cup water

1/4 cup + 1 1/2 teaspoons freshly squeezed lemon juice

1 extra large egg or 2 medium eggs, beaten

Freshly grated zest of half a small lemon

DIRECTIONS:

Preheat oven to 225 F. Line a baking sheet with parchment paper. In a large bowl combine egg whites with vinegar, vanilla, salt and cream of tartar; beat on medium speed until foamy. Gradually add 3/4 cup of sugar, one heaping tablespoonful at a time and beat on high speed after each addition until sugar is dissolve. After all the sugar has been added continue beating until stiff glossy peaks form. 

Gently transfer meringue to a pastry bag or plastic bag with a small corner cut out and pipe the mixture into six 3-inch circles, building up the sides to form shells or cups; bake 45 to 50 minutes until dry and set; turn off oven but leave shells inside (without peeking!) for one hour. Then remove from oven and let cool on baking sheet. 

In a small saucepan combine remaining sugar and potato starch; whisk in water and the 1/4 cup lemon juice until smooth; over medium heat cook, stirring constantly until thick and bubbly. Reduce heat to low and cook and stir over low heat two minutes more; remove from heat, stir in remaining lemon juice and the zest, transfer to a small bowl, let cool but don’t stir and refrigerate, covered until chilled. When ready to serve, spoon into shells and serve with whipped cream and fresh raspberries.

Rhubarb Tart

YIELD: Makes one 9” tart

INGREDIENTS: 

One 9” pie crust, baked until golden

3 tablespoons currant or strawberry jelly

1 cup sugar

1/4 cup water

2 tablespoons fruit-flavored brandy

1 tablespoon freshly squeezed lemon juice

1/4 teaspoon ground nutmeg

1/4 teaspoon ground cinnamon

2 pounds fresh rhubarb, leaves removed, ribs trimmed and cut into 1/2” pieces

DIRECTIONS:

Brush bottom of crust with jelly. In a large saucepan over medium heat combine sugar, water, brandy, lemon juice, nutmeg and cinnamon; stir until sugar dissolves and bring to a boil; add rhubarb and bring back to a boil, then reduce. Heat to medium-low, cover and simmer until rhubarb starts to soften, about 4 to 6 minutes. Remove pan from heat, keep covered and let sit about 15 minutes, until rhubarb is tender, then uncover and cool completely.

With a slotted spoon, remove rhubarb from liquid and place in baked pie shell. Boil remaining liquid over medium-high heat until reduced to glaze consistency, then brush over rhubarb. Serve hot or warm with vanilla or strawberry ice cream.

Biscuit Strawberry Shortcake

Biscuit Strawberry Shortcake

YIELD: Makes 8 servings

INGREDIENTS: 

2 cups flour

1/4 cup sugar

1 tablespoon baking powder

1/2 teaspoon salt

Half a stick cold unsalted butter

1 cup milk

1 quart fresh strawberries, hulled and sliced

1 tablespoon orange juice

1 tablespoon orange liqueur

2 cups whipped cream

DIRECTIONS:

Preheat oven to 425 F. Lightly grease a baking sheet. In a large bowl combine flour, two tablespoons of the sugar, baking powder, and salt; cut in butter until mixture resembles coarse meal; gradually stir in milk to form a soft dough. Drop by heaping tablespoonfuls into 8 mounds on baking sheet; bake until lightly browned, 12 to 15 minutes; cool on wire rack, then split horizontally. In a large bowl combine strawberries, remaining sugar, orange juice and liqueur. Spoon onto bottom halves of biscuits, add on top halves and finish with dollops of whipped cream. Serve with coffee or tea.

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A Brunch Surprise for Mom

(Culinary.net) Mother’s Day is a time to celebrate and treat your mom to a delicious breakfast or brunch. Whether it’s a meal in bed or a beautiful spread on the dining room table, make the day special with simple recipes that are sure to impress.

Try this Brunch Fruit Tart with a tasty granola crust and colorful fruit topping to start Mother’s Day in style. It’s a sweet option to begin her day on the right note.

With a crunchy crust and smooth center, this tart is balanced, easy to make and a beautiful addition to the menu. It’s also easy to customize as the fruit topping options are nearly unlimited. Pick your mom’s favorites and decorate the top however you please. Or, let the little ones get creative and put their own spin on an essential Mother’s Day meal.

For more brunch recipes, visit Culinary.net.

Brunch Fruit Tart
Recipe adapted from homemadeinterest.com

INGREDIENTS:

Crust:
4  cups granola mixture
1/2  cup butter, softened
4 1/2  tablespoons honey
nonstick cooking spray

Filling:
2 1/4  cups vanilla Greek yogurt
8  ounces cream cheese, softened
1/2  cup granulated sugar
1  teaspoon vanilla extract
1  package gelatin

Toppings:
strawberries, sliced
blueberries
kiwis, sliced

DIRECTIONS:

To make crust: Preheat oven to 350 F.

In large bowl, combine granola, butter and honey. Grease 11-inch tart pan with nonstick cooking spray. Line bottom of tart pan with parchment paper.

Press granola mixture into tart pan. Place tart pan on baking sheet and bake 10 minutes. Cool completely.

To make filling: Using mixer, combine yogurt, cream cheese, sugar, vanilla extract and gelatin until whipped completely.

Pour yogurt mixture into tart crust. Refrigerate at least 1 hour.

Top with strawberries, blueberries and kiwis.

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Linguine Primavera

By Barbara Beltrami

Much as we enjoy those heavy long-simmered sauces that satisfy and comfort us during the long winter season, those of us who love pasta also love to inject some spring flavors and colors into our warm weather sauces. Of course, pasta primavera with its combination of seasonal veggies is high on the list but there’s also pasta with lemon and fresh herbs with its bright citrusy flavor or pasta with prosciutto and peas. Just think spring, more delicate pasta shapes and not a lot of cooking and it all comes together.

Pasta with Lemon and Fresh Herbs

YIELD: Makes 4 servings

INGREDIENTS:

1 pound thin spaghetti

2/3 cup fresh herbs such as parsley, dill, tarragon, basil, or chives, chopped

Grated zest of one lemon

1 garlic clove, minced

3 tablespoons freshly squeezed lemon juice

1/4 cup olive oil

1 cup thinly sliced blanched asparagus

Salt and freshly ground pepper to taste

1/4 cup freshly grated Parmesan cheese

DIRECTIONS: Cook spaghetti according to package directions. While it is cooking, in a large bowl combine the herbs, lemon zest, garlic, lemon juice, oil, asparagus and salt and pepper. When the pasta is ready, drain it and add half a cup of its cooking water to the lemon mixture; immediately add hot pasta and cheese to the skillet and toss to combine; transfer to a large bowl. Serve hot with a cherry tomato salad.

Fettuccine with Prosciutto and Peas

YIELD: Makes 4 servings

INGREDIENTS:

1 pound fettuccine

1 stick unsalted butter

Leaves from one large sprig of fresh sage

8 ounces thin sliced prosciutto, torn into bite-size pieces

2 cups cooked fresh or frozen peas

Salt and freshly ground white pepper to taste

1 cup freshly grated Parmesan or Pecorino cheese

DIRECTIONS: Cook pasta according to package directions; reserve about 12 ounces of the cooking liquid. In a large skillet or pot, melt butter until frothy; add sage and prosciutto and cook, stirring occasionally, over medium heat until prosciutto begins to brown and get crispy, about 4 minutes. Drain pasta, then add reserved cooking water to prosciutto and sage mixture; over medium heat stir, then add pasta, peas, salt and pepper and cheese and toss until heated through and liquid is absorbed by pasta. Serve hot with an arugula, radicchio and Belgian endive salad.

Linguine Primavera

Linguine Primavera

YIELD: Makes 4 servings

INGREDIENTS:

1 pound linguine

1/2 cup olive oil

1/2 teaspoon hot red pepper flakes

4 scallions, thinly sliced

1 garlic clove, minced

1 bunch broccolini, washed, trimmed, chopped and cooked

4 baby zucchini, cut into 1” discs and cooked

4 asparagus spears, trimmed and cut into 2” pieces and cooked

1 1/2 cups wax beans, trimmed, cut into 1” pieces and cooked

2/3 cup fresh or frozen peas, cooked

1 cup canned or frozen (not marinated) artichoke hearts, quartered (and cooked, if frozen)

1 cup thinly sliced baby Bella mushrooms, cooked

1/2 cup finely chopped parsley

3 cups diced fresh tomatoes

1/4 cup chopped fresh basil leaves

Salt and freshly ground pepper to taste

1/4 cup unsalted butter

3 tablespoons chicken broth

1/2 cup heavy cream

1/2 cup freshly grated Pecorino cheese

DIRECTIONS: Cook pasta according to package directions. Meanwhile, heat oil in a large skillet over medium high heat, add the hot pepper flakes, scallions and garlic and cook, stirring frequently, about one minute, until they release their aroma. Immediately add the broccolini, zucchini, asparagus, wax beans, peas, artichokes, mushrooms, parsley, tomatoes, basil, and salt and pepper and stir until veggies are heated through but not browned. Add butter, chicken broth, cream and cheese, and a little of the pasta cooking water; stir vigorously. Transfer linguine to a large bowl and toss with veggie mixture. Serve hot with a chilled dry white wine and bread sticks.

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Pixabay photo

By Barbara Beltrami

Wasn’t it fun coloring Easter eggs? And aren’t they pretty? But then what do you do when  you’re stuck with all those eggs? Egg salad, of course! Try a curried egg salad on croissants or an egg salad tartine with fresh herbs, and if you still have left over Easter eggs, think about a nice big salad Nicoise or an iceberg wedge with gribiche. They all will take those hard-boiled eggs to new places on your palate.

Curried Egg Salad on Croissants

YIELD: Makes 4 servings

INGREDIENTS:

6 hard-boiled eggs, peeled and chopped

1 1/2 teaspoons curry powder

Salt and white pepper to taste

2 tablespoons mayonnaise (or more to taste)

1 tablespoon snipped fresh chives

1/4 cup finely minced celery

1/2 roasted red pepper, finely minced

Dash cayenne pepper

4 croissants, halved

DIRECTIONS: In a medium bowl combine the eggs, curry powder, salt and pepper, mayonnaise, chives; celery, red pepper and cayenne. Spread on 4 croissant bottoms, then top with croissant tops; cut each croissant in two. Serve with mango chutney.

Egg Salad Tartines with Fresh Herb Topping

YIELD: Makes 6 tartines

INGREDIENTS:

8 hard-boiled eggs, peeled and coarsely chopped

1/3 cup mayonnaise

teaspoon prepared Dijon mustard

1 teaspoon apple cider vinegar

1 tablespoon extra virgin olive oil

Salt and pepper to taste

6 slices 12-grain bread, toasted

2 scallions, trimmed and thinly sliced

1/4 cup torn basil leaves

1/4 cup snipped chives

1/4 cup chopped chervil

1/4 cup chopped dill

3 tablespoons extra virgin olive oil

1 tablespoon orange juice

DIRECTIONS: In a medium bowl combine the eggs, mayonnaise, mustard, vinegar, olive oil and salt and pepper. Spread mixture on toasted bread. In a small bowl gently toss together the scallions, basil, chives, chervil, dill, olive oil, orange juice, and salt and pepper; then sprinkle over egg salad. Serve warm or at room temperature with bread and butter pickles and crudités.

Salade Nicoise

YIELD: Makes 4 servings

INGREDIENTS:

1/4 cup white wine vinegar

2 tablespoons minced shallot

1 1/2 tablespoons prepared Dijon mustard

2/3 cup extra virgin olive oil

Coarse salt and freshly ground pepper to taste

1 head Boston lettuce, washed drained and leaves separated

1 pound creamer potatoes, scrubbed, boiled and halved

1/2 pound haricots verts, trimmed and steamed till al dente

8 radishes, thinly sliced 8 cherry or grape tomatoes, halved

4 hard-boiled eggs, peeled and quartered

10 ounces Italian olive oil -packed ventresca tuna

1/2 cup Kalamata or Nicoise olives

DIRECTIONS: In a medium bowl whisk together the vinegar, shallot, mustard, oil and salt and pepper. Line a large salad bowl with the lettuce, then the potatoes and drizzle 1/3 of the oil and vinegar mixture over it; add the haricots verts and radishes and drizzle another 1/3 of the mixture over them, and finally arrange the tomatoes, eggs, tuna and olives on top and drizzle the remaining 1/3 of the mixture over them. Serve at room temperature with crusty bread and unsalted butter or extra virgin olive oil and a chilled dry white wine.

Iceberg Wedge with Gribiche

YIELD: Makes 4 servings

INGREDIENTS:

4 wedges iceberg lettuce, washed and drained

2 large hard-boiled eggs, chopped

6 cornichons, chopped

1/4 cup chopped chives

1 garlic clove

1 teaspoon capers, rinsed and drained

1 teaspoon prepared Dijon mustard

1 tablespoon freshly squeezed lemon juice

4 tablespoons extra virgin olive oil

Salt and freshly ground pepper to taste

1/4 cup chopped parsley

DIRECTIONS: Arrange lettuce wedges on plates or a platter. Place eggs, cornichons, chives, garlic, capers, mustard, lemon juice, oil and salt and pepper in jar of electric blender; puree until smooth, then pour evenly over wedges and sprinkle with parsley. Serve at room temperature with ham and scalloped potatoes.

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A Celebratory Passover Dessert

(Culinary.net) When celebrating with family, there is nearly nothing better than passing a light and sweet dessert around the table. These Simple Macaroons are crisp, dipped in decedent chocolate and a completely scrumptious option for celebrating Passover.

Simple to make and easy to eat, this sweet dessert is a crowd favorite. With a fresh kick of lemon zest and crunch of shredded coconut, they are a bite-sized, delicious way to end your meal.

They take little to no time to make, only baking 10-12 minutes for a tray full of tasty dessert bites ready to devour.

With sweet honey and vanilla, the flavors come together to create something sweet but not overpowering. It’s a small, crumbly bite that’s perfect for sharing during Passover.

Find more sweet treat recipes for any holiday at Culinary.net.

Simple Macaroons

Recipe adapted from marthastewart.com

Yield: 15 macaroons

Ingredients:

1 large egg

2 1/4 tablespoons honey

1/4 teaspoon vanilla extract

grated lemon zest

1/4 teaspoon salt

1 1/4 cups shredded coconut

5 ounces dark chocolate, melted

Directions:

Preheat oven to 375 F.

In bowl, whisk egg. Add honey, vanilla, lemon zest and salt; whisk. Stir in coconut until completely coated with egg mixture.

Using 1 1/2-inch ice cream scoop, make 15 balls, transferring each to parchment-lined baking sheet, spacing about 2 inches apart.

Bake macaroons 10-12 minutes, rotating halfway through, until coconut starts to brown on edges.

Transfer sheet to wire rack and let cool.

Before serving, drizzle with melted chocolate or dip bottom sides of macaroons in melted chocolate to cover bases. Refrigerate 15 minutes to set.

See video here.

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Cream of Asparagus Soup

By Barbara Beltrami

If crocuses and daffodils are the floral harbingers of spring, then surely asparagus is the vegetal one. Truth be told, for die-hard veggie lovers nothing spells spring like asparagus. While nowadays it is available year round, it’s still a real treat when it’s grown locally and is fresh, young, and tender. Another thing that’s great about it is that it lends itself to so many cooking methods. I know a lot of people like it roasted or grilled or sautée, and still others like it in a salad or soup, on a tart or crostini. As for me, I like it so much that I prefer to eat it unadorned, just steamed with nothing but a little salt sprinkled on it. Anyway, here are a few recipes you might enjoy.

Cream of Asparagus Soup

YIELD: Makes 4 servings

INGREDIENTS: 

4 ounces unsalted butter

1/2 cup chopped onion

1 garlic clove, crushed

Salt and pepper to taste

2 pounds fresh asparagus, woody ends removed, cut into 1” pieces

6 cups chicken broth

1/2 cup heavy cream

Chopped fresh chives

Chopped fresh dill

DIRECTIONS:

In a large pot, melt butter over medium heat. Add onion and garlic and cook, stirring frequently, until onion is opaque, about 3 to 5 minutes; add salt and pepper and asparagus and cook another 3 to 5 minutes, until asparagus starts to turn bright green.

 Add chicken broth, bring to a boil, then simmer about 20 to 30 minutes, until asparagus is very tender; let cool 10 to 15 minutes. With a slotted spoon, transfer solids and one cup liquid to a food processor; pulse till smooth, then return to pot and stir into remaining liquid. Add cream and simmer until heated through. Garnish with chives and dill and serve hot or warm with a chilled dry white wine.

Asparagus with Hollandaise Sauce

METRO photo

YIELD: Makes 4 servings

INGREDIENTS: 

1 pound fresh asparagus, woody ends removed

Salt and freshly ground pepper to taste

1 large egg yolk

1/2 tablespoon freshly squeezed lemon juice

1/2 stick unsalted butter, melted

1/2 teaspoon salt

1/2 teaspoon cayenne pepper

DIRECTIONS:

Steam the asparagus until just tender; sprinkle with salt and pepper to taste; set aside to keep warm. Place egg yolk and lemon juice in a blender and pulse a few times to combine; with motor running, gradually add butter until mixture is light and frothy. If sauce is too thick, add a teaspoon of water to loosen it. Add 1/2 teaspoon salt and cayenne pepper and keep warm until ready to serve, then pour over asparagus. Serve with eggs, beef, or crusty bread.

Asparagus and Pea Salad with Lemon Vinaigrette

YIELD: Makes 4 to 6 servings

INGREDIENTS: 

1 pound fresh asparagus, woody ends removed

2 tablespoons olive oil

Salt and pepper to taste

1 head butter lettuce, leaves separated, washed and drained

1 1/4 cups fresh or frozen peas, cooked

1/2 teaspoon prepared Dijon mustard

Freshly squeezed juice of half a lemon

3 tablespoons extra virgin olive oil

DIRECTIONS:

Preheat oven to 400 F. Line a rimmed baking sheet with aluminum foil. Spread asparagus on  sheet, then drizzle the two tablespoons olive oil over it and toss to coat. Sprinkle with salt and pepper; roast until al dente, about 10 minutes; remove from oven and let come to room temperature. Line a platter or salad plates with lettuce leaves; place asparagus on top of lettuce, then sprinkle peas over it. In a small bowl whisk together the mustard, lemon juice, the 3 tablespoons of extra virgin olive oil and salt and pepper. Drizzle over asparagus, peas and lettuce and serve with beef, chicken, poultry or fish.

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Leftover Ham and Veggies Quiche. Pixabay photo

By Barbara Beltrami

Concerning leftovers, there are two groups of people — those who love them and those who don’t. The former can stand in the shadows cast by the refrigerator light in the middle of the night and gnaw on a drumstick, grab a fork and twirl cold leftover spaghetti right out of the container, or hack off a slab of ham or roast beef, grab the jar of mayonnaise and a couple of slices of bread and cure their insomnia with a sandwich. 

The latter are those like me, who with the best of intentions, carefully scrape every last morsel into a container, stash it in the fridge where it gets rotated to the back and ends up growing a bluish-green furry topping. However, I must concede that there are some leftovers that I think successfully lend themselves to recycling, particularly ham, chicken and pasta.

Leftover Chicken Egg Rolls

YIELD: Makes 16 egg rolls

INGREDIENTS: 

Nonstick cooking spray

16 egg roll wrappers

2 cups grated carrots

1 cup grated cabbage

1/3 cup minced cubanelle pepper

1/3 cup chopped scallions

1 garlic clove, minced

2 cups minced cooked chicken breasts/thighs

1 tablespoon + 1 teaspoon cornstarch

1 tablespoon water

1 tablespoon soy sauce

1 teaspoon vegetable or peanut oil

1 teaspoon brown sugar

Freshly ground white pepper to taste

DIRECTIONS:

Preheat oven to 400 F. Generously coat bottom and sides of a large skillet and a baking sheet with nonstick cooking spray; cover wrappers with a damp towel. In a large skillet, stir fry the carrots, cabbage, pepper, scallions, garlic and chicken until veggies begin to soften, about 3 to 5 minutes. In a small pot combine cornstarch, water, soy sauce, oil, brown sugar and white pepper until smooth; add to chicken veggie mixture; cook about 2 minutes, just until sauce is thickened. Place wrapper on flat surface; scoop 1/3 cup of mixture onto part of wrapper closest to you; tightly fold in sides of wrapper and roll toward the edge farthest away from you. Gently lift egg roll and place seam side down on baking sheet; repeat procedure for remaining egg rolls. Spray top of each egg roll with nonstick coking spray. Bake, turning egg rolls once,  until they are golden and crispy, about 10 to 15 minutes. Serve hot with soy sauce and sauteed baby bok choy.

Leftover Ham and Veggies Quiche

Leftover Ham and Veggies Quiche. Pixabay photo

YIELD: Makes 4 to 6 servings

INGREDIENTS: 

One 9” pie crust

1 cup minced cooked ham

1 cup shredded hard cheese (cheddar, Swiss, Gouda, etc.)

2 cups cooked veggies (Brussels sprouts, spinach, kale, broccoli, etc)

1 onion, thinly sliced

4 eggs

2 cups half and half

Salt and freshly ground pepper to taste

1/4 teaspoon nutmeg

DIRECTIONS:

Preheat oven to 400 F. Line a baking sheet with aluminum foil. Line pie dish or quiche pan with crust; crimp edges (make the edges as high as possible). Evenly distribute ham, cheese, veggies and onions over crust. In a medium bowl vigorously beat together the eggs, half and half, salt and pepper and nutmeg, then pour mixture into crust. Place quiche on prepared baking sheet; bake until a knife inserted near edge comes out clean and top is golden, about 25 to 30 minutes; remove to wire rack and let sit at least 5 minutes. Serve hot, warm or at room temperature with soup.

Leftover Pasta Frittata

YIELD: Makes 4 to 6 servings

INGREDIENTS: 

4 eggs

2-3 ounces freshly grated Parmesan cheese

Salt and pepper to taste

1/2 pound cooked pasta with marinara sauce (preferably spaghetti or linguine, coarsely chopped)

1/4 cup olive oil

1/4 cup julienned fresh basil leaves

DIRECTIONS:

Preheat oven to 400 F. In a large bowl beat eggs, then stir in cheese, salt and pepper and pasta. Heat  oil in a 10” ovenproof nonstick skillet over medium heat; pour egg and pasta mixture into pan and gently pulling edges toward center as egg solidifies, cook about 5 minutes, until all but a little of the mixture remains runny and frittata is crisp on bottom; place in oven for 3 to 5 minutes until completely cooked, then slide onto heated plate. Sprinkle with basil. Serve hot or warm with a crisp green salad.

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Nalenski. Pixabay photo

By Barbara Beltrami

As I pottered around my kitchen preparing dinner, the evening news was on the TV. I watched the tragedy in Ukraine unfold with its shattered buildings and shattered lives, deliberate assaults on hospitals and shelters, courage and heroism and knew that for so many Ukrainians, there was no longer a home or a kitchen, where a babushka or young mother stood cooking a batch of varenyky or pirohi (dumplings), chicken kyev, a pot of borscht (beet soup) or holubsti (stuffed cabbage), a pan of nalesniki (cream cheese filled crepes) or deruny (potato pancakes).

Today my friend Svitlana told me that her family has safely escaped to Poland, but for so many innocent victims of this cruel siege by an unhinged Russian egomaniac, there will be no food, no shelter, and for some, no life. I dedicate this column to them and their heroism.

Nalesniki

YIELD: Makes 16 crepes

INGREDIENTS: 

Crepes:

5 eggs

1 1/4 cups flour

2 cups milk

3/4 teaspoon salt

2 tablespoons sugar

3 ounces melted unsalted butter

2 tablespoons vegetable oil

Filling:

1 1/2 pounds small curd cottage cheese, rinsed and drained

1/2 pound cream cheese

1/4 cup sugar

DIRECTIONS:

Preheat oven to 350 F. Generously grease a 9” x 13” baking dish. In a large bowl, with an electric mixer beat together the eggs and flour until most of the lumps are gone. With mixer on low speed beat in the milk, then the salt, sugar, butter  and oil. Heat a 10” crepe pan or nonstick skillet over low heat. Pour 1/4 cup of prepared batter into pan and tilt to evenly distribute it; when edges are slightly crisp, about one minute, carefully flip the crepe and cook another 30 to 45 seconds, remove, place on plate and repeat with remaining batter. 

In a medium-large bowl, beat together the cottage cheese, cream cheese and sugar; place a crepe on a flat surface, spread with a thin layer of cheese mixture and, starting with the end closest to you, tightly roll into a long, thin log; repeat procedure with remaining crepes. Place half of them in baking dish, drizzle with half the butter, then repeat procedure with remaining crepes. Bake about 30 minutes, cut logs in half and serve with jam and tea.

Holubsti

YIELD: Makes 4 servings

INGREDIENTS: 

12 -16 outer leaves from 1 large head green cabbage

2 tablespoons vegetable oil

1 medium onion, finely chopped

2 carrots, peeled, finely grated

1 tablespoon tomato paste

1 tablespoon sugar

One 14-ounce can diced tomatoes

1 3/4 cups water

1 large bay leaf

Salt and pepper to taste

1/2 pound ground pork

1/2 pound ground beef

1/3 cup long grain white rice, pre-cooked for 5 minutes

1/4 cup chopped fresh dill

DIRECTIONS:

Fill a large bowl with ice water.  In a large pot of salted boiling water, blanch the cabbage leaves, one to two minutes, until they are bright green and pliable; carefully place them in ice water, then drain them between several layers of paper towels. 

In a heavy pot or Dutch oven, heat the oil over medium heat and cook half the onion and all the carrots until soft, about 5 to 7 minutes; add tomato paste and sugar and cook another minute or two, until caramelized. Add tomatoes, water and bay leaf and cook over medium-high heat until reduced by half, about 15 to 20 minutes. Remove from heat and season. 

Meanwhile in a large bowl, combine ground meat, remaining onion and rice; season with salt and pepper and thoroughly combine ingredients. Working one at a time, cut center stem from each cabbage leaf; place two generous tablespoons of meat mixture in center of leaf, fold the sides over and roll up. Place, seam side down in pot, repeat with remaining cabbages leaves and filling and nestle them close together in pot; bring to a simmer over medium heat, then reduce to medium-low, partially cover and cook about 40 minutes, until done. Remove bay leaf, transfer with cabbage rolls and sauce to bowl or platter and serve hot with sour cream.

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