Three Simple Recipes

From this week's food column in Redlands Daily Facts

Simple Garlic Chicken

Ingredients
3 tbsp butter
4 skinless, boneless chicken breasts
2 tsp garlic powder
1 tsp seasoning salt
1 tsp onion powder

Directions
Melt butter in a large skillet over medium heat. Add chicken and sprinkle with garlic powder, seasoning salt and onion powder. Sautee about 10 to 15 minutes on each side, or until chicken is cooked through and juices run clear. Serve with rice or grilled vegetables.



Almond Crusted TIlapia

INGREDIENTS
2 EGGS
1 TSP LEMON PEPPER
1 TSP GARLIC PEPPER
1 CUP ALMONDS
1 CUP FRESHLY GRATED PARMSEAN CHEESE
8 TILAPIA FILETS, APPROXIMENTLY 6 OZ EACH
¼ CUP ALL PURPOSE FLOUR, FOR DUSTING
6 TBSP BUTTER
SALT, TO TASTE
1 CUP FRESHLY GRATED PARMESEAN CHEESE
8 SPRIGS PARSLEY
8 LEMON WEDGES

DIRECTIONS
BEAT THE EGGS WITH THE LEMON PEPPER AND GARLIC PEPPER UNTIL BLENDED, SET ASIDE. STIR TOGETHER GROUND ALMONDS WITH 1 CUP OF PARMESEAN CHEESE IN A SHALLOW DISH UNTIL COMBINED, SET ASIDE. DUST TILAPIA FILETS WITH FLOUR, AND SHAKE OFF EXCESS. DIP TILPIA IN EGG, THEN PRESS INTO THE ALMOND MIXTURE. MELT BUTTER IN A LARGE SKILLET OVER MEDIUM HEAT. COOK TILAPIA IN MELTED BUTTER UNTIL GOLDEN BROWN ON BOTH SIDES, 2-3 MINUTES PER SIDE. REDUCE HEAT TO MEDIUM AND SEASON FILETS WITH SALT IF DESIRED. SPRINKLE THE TILAPIA WITH THE REMAINING PARMESEAN CHEESE, COVER AND CONTINUE COOKING UNTIL THE PARMESEAN CHEESE HAS MELTED, ABOUT 5 MINUTES. TRANSFER THE TILAPIA TO A SERVING DISH, AND GARNISH WITH PARSLEY SPRIGS AND LEMON WEDGES. SERVE WITH GREEN BEANS AND SHALLOTS.


FARMER’S MARKET GREEN BEANS WITH SHALLOTS

THIS TIME OF YEAR, YOU CAN FIND FANTASTIC GREEN BEANS AT FARMER’S MARKETS EVERYWHERE. THIS IS ONE OF THE EASIEST AND MOST FLAVORFUL WAYS TO PREPARE GREEN BEANS, SERVE BEANS WITH CHICKEN, FISH OR BEEF FOR A SIMPLE, SUMMER DINNER. BEST OF ALL, THIS RECIPE CAN BE PREPARED ALMOST ENTIRELY IN ADVANCE. AFTER THE STRING BEANS ARE BLANCHED, ALL YOU HAVE TO DO IS SAUTEE THE SHALLOTS IN BUTTER AND TOSS THE BEANS IN THE SKILLET UNTIL THEY ARE WARM.

INGREDENTS
1 LB FRENCH STRING BEANS (ALSO KNOWN AS HARICOTS VERTS), ENDS REMOVED
SALT, TO TASTE
2 TBSP UNSALTED BUTTER
1 TSP OLIVE OIL
3 LARGE SHALLOTS, LARGE DICE
½ TSP FRESHLY GROUND BLACK PEPPER

DIRECTIONS
BLANCH THE STRING BEANS IN A LARGE POT OF BOILING SALTED WATER FOR 1 ½ MINUTES ONLY. DRAIN THE BEANS IMMEDIATELY AND IMMERSE THEM IN A BOWL OF ICE WATER. HEAT THE BUTTER AND OIL IN A VERY LARGE SAUTEE PAN AND SAUTEE THE SHALLOTS ON A MEDIUM HEAT FOR 5 TO 10 MINUTES UNTIL LIGHTLY BROWNED. TOSS THEM OCCASIONALLY. DRAIN THE STRING BEANS AND ADD THE SHALLOTS WITH ½ TSP SALT AND PEPPER, TOSS WELL. HEAT ONLY UNTIL THE BEANS ARE HOT. IF YOU ARE USING REGULAR STRING BEANS, WHICH ARE SLIGHTLY THICKER THAN FRENCH GREEN BEANS, BLANCH FOR APPROXIMENTLY 3 MINUTES, OR UNTIL THEY ARE CRISP-TENDER. THROUGHLY DRY BEANS BEFORE ADDING THEM TO SHALLOTS.

Got Oranges ???!!

Two of my favorite recipes from the Celebrate Citrus Food Column in the Redlands Daily Facts.

Arugula, Fennel and Orange Salad

This time of year when our local citrus is at it’s best, this salad makes a beautiful presentation and unique flavor combination. The bright flavors and beautiful color of fresh arugula and fennel, combined with tangy sweetness and wonderful color of local oranges come together in this vibrant salad. You can make the vinaigrette and prepare the fennel and oranges ahead of time and refrigerate. Then combine all of the elements just before serving.

Ingredients
¼ cup fresh squeezed orange juice
2 Tbs fresh lemon juice
2 tsp grated orange zest
2 Tbs extra virgin olive oil
2 Tbs canola oil
2 tsp Dijon mustard
½ tsp dried tarragon
1 shallot, chopped
salt and freshly ground pepper to taste
1 large fennel bulb
3 large local oranges
4 cups arugula

Directions
To make vinaigrette, in small bowl , whisk together the orange juice, lemon juice, orange zest, mustard, terragon, and shallot. Continue rapid whisk while pouring olive oil and canola oil into mixture in bowl. Season with salt and pepper to taste. Set aside.

Cut off the stems and feathery fronds of the fennel bulb and remove any bruised or discolored outer layers. Cut the bulb in half lengthwise and cut out any tough parts. Cut the bulb halves crosswise into slices 3/8 inch thick and then cut the slices into 1 inch lengths.

Working with one orange at a time, and using a sharp knife, cut a clice off both ends of the orange to reveal the flesh. Stand the orange upright on a cutting board and slice off the peel and pith in strips, following the contour of the fruit. Cut the orange in half crosswise, place each half cut side down, and thinly slice vertically to create half moon shapes. Repeat with the remaining oranges.

Place the fennel and arugula in a large serving bowl, add half of the vinaigrette and toss gently to coat thoroughly. Arrange the orange slices in a pinwheel or other design on top. Drizzle with the remaining vinaigrette and garnish with finely cut fennel greens. Serve immediately. Serves 8.


CITRUS MARINADE

This marinade is fantastic for grilled chicken or fish. Marinade minimum of two hours and a maximum of eight hours. I usually marinate chicken or any tougher cuts of meats overnight.

1/2 cup orange juice (juice of 1 orange)
1/2 cup lemon juice (juice of 2 lemons)
1 teaspoon fresh rosemary, chopped
1 1/2 inch section fresh ginger, peeled, minced
1 tablespoon soy sauce
3 cloves garlic, minced

Marinate chicken or fish by placing in Ziploc bags submerged in liquid. Marinate maximum of eight hours.

Risotto to serve with fresh Mahi Mahi from Little Fisherman!

A lovely lady approached me at the Redlands Farmer's Market today, asking for a good risotto recipe to serve with the Mahimahi recipe from today's Redlands Daily Facts food column. This recipe is a no fail risotto recipe. The key to making great risotto is to add the broth in phases. Wait until the broth is cooked down before adding more broth- 1/2 cup at a time.

6 cups chicken broth, divided
3 tbsp olive oil, divided
1 pound portabella mushrooms, thinly sliced (or sub with chanterelle or another variety)
1 pound white mushrooms, thinly sliced
2 shallots, diced
1 ½ cups Arborio rice
½ cup dry white wine
sea salt to taste
freshly ground pepper to taste
3 tbsp fresh chives, fine chop
4 tbsp butter
1/3 cup freshly grated parmesan cheese


In saucepan, warm broth over low heat. Warm 2 tbsp olive oil in a large saucepan over medium-high heat. Stir in mushrooms, cook until soft, about 3 minutes. Remove mushrooms and liquid, set aside. Add 1 tbsp olive oil to skillet and stir in shallots. Cook1 minute. Add rice, stirring to coat with oil, about 2 minutes. When rice is pale and golden, pour in wine, stirring constantly until the wine is fully absorbed. Add ½ cup broth to the rice, and stir until the broth is absorbed. Continue adding broth ½ cup at a time, stirring continuously, until the liquid is totally absorbed and the rice is al dente, about 15 to 20 minutes. Remove from heat, and stir in mushrooms with their liquid, butter, chives and parmesan. Season with salt and pepper to taste.

Jalapeno Cornbread

Use a well seasoned 8 in cast iron skillet for this recipe with farmer's market eggs from Three Brother's Eggs. Find a good quality cheddar cheese, such as those available from Gerrards Market in Redlands.

1/4 cup cornmeal
1 cup all purpose flour
1 tbsp granulated sugar
1 tbsp baking powder
1/2 tsp salt
1 cup cream style corn
1 cup cheddar cheese, shredded
1/2 cup sour cream
2 eggs, beaten
1/3 cup poblano chili, roasted, peeled, seeded, 1/4 in dice
1 jalapeno chile, seeded, minced

Preheat oven to 400F. Have a 8 in well seasoned cast iron skillet available to use. Combine cornmeal, flour, sugar, baking powder and salt into mixing bowl. Mix well. Add the remaining ingredients and blend well, do not overmix. Pour into cast iron skillet. Bake for 30-40 minutes, or until cornbread pulls away from the sides and the top is slightly brown.

Basil Oil Recipe

Basil Oil

1/2 lb basil leaves
1 tsp salt
juice of one lemon
2 cups olive oil
Place basil leaves in boiling water for 10 seconds. Drain and quickly cool in cold water. Squeeze out all water and chop. Using blender of food processor, puree with salt and lemon juice and olive oil. Blend on highest speed until blended, several minutes. Strain through a coffee filter or cheesecloth.

from Redlands Daily Facts Food Column

Stilton Stuffed Shrimp Stuffed with Spicy Cocktail Sauce

2-3 doz boiled shrimp, shelled and cleaned, tails left on
handful chopped chives, fine cut (or sub with Italian parsley)
Crumbled blue cheese (stilton, Roquefort, blue variety)

Cut shrimp ¾ way through with paring knife. Stuff crumbled blue cheese in opening. Roll shrimp stuffed with cheese in chopped chives or parsley. Serve shrimp chilled with cocktail sauce

Roasted Root Vegetables, recipe for Redlands Daily Facts Food Column "Root of Savory" 10.9.10, RedlandsDailyFacts.com)

Roasted Root Vegetables

Note: This is a fairly universal way to roast root vegetables. This recipe is very similar to one we prepared in culinary school. Any root vegetables may be used for this recipe. It's not necessary to limit yourself only to the below mentioned ingredients, feel free to include any of your other favorite vegetables in this wonderful seasonal dish!

1lb red-skinned potatoes, with peel left on, scrubbed, cut into 1in. cubes.
(or sub sweet potatoes, yams or whatever you like!)
1lb celery root (celeriac) peeled cut into 1in cubes.
1lb parsnips, peeled cut into 1in cubes
1lb carrots, peeled cut into 1in cubes (or sub with baby carrots, left whole)
1lb rutabagas, peeled cut into 1in cubes.
1lb jicama, peeled cut into 1in cubes
1lb turnips, peeled cut into 1 in cubes
1lb water chestnuts, cut into 1in cubes
2 large onions, cut into 1in pieces
2 leeks (white and pale green parts only) cut into 1in thick rounds
2 tbsp chopped fresh rosemary (or fresh thyme or any other fresh herb you like)
8-10 whole garlic cloves, peeled
1/2-3/4 cup olive oil (depending upon amount of vegetables used)

Preheat oven to 400F. Wipe roasting pan or baking sheet with cloth or paper towel soaked with cooking oil to prevent vegetables from sticking to pan. Combine all cut vegetables (except garlic cloves) into mixing bowl, toss to coat all vegetables evenly. Use as much olive oil as necessary to coat evenly coat all vegetables. Season generously with sea salt and fresh ground pepper. Roast vegetables approx. 30 minutes, stirring occasionally. When vegetables are evenly cooked, add garlic. Stir vegetables and garlic in pan. Continue to roast vegetables until browned and tender, approx addnl. 30-45 minutes. Serve hot and enjoy!

Farmer's Market Roasted Pumpkin and Green Apple Soup

(for RedlandsDailyFacts.com food column article)

Farmer’s Market Roasted Pumpkin and Green Apple Soup

Note: There are several ways to prepare this recipe. Originally, I made this recipe using heavy cream and bacon! It was delicious, but when cooking for my health conscious mother and sister, I decided to make this delicious soup a bit more healthy to eat. I've listed a few substitutions for various ways to prepare.



3lbs Roasted Pie Pumpkin
1.5 tbsp Olive Oil
4 oz Turkey Bacon (turkey bacon is THE substitute for pork bacon!)
½C Onion, Diced
2 Granny Smith Apples (or other tart green apple), peeled, cored, diced
1 clove garlic, minced
12 oz Soft (silken) Tofu (sub with 8oz heavy cream or 8 oz yogurt)
4C Chicken Broth (or sub with veg broth)
1 Bay Leaf
1 tsp Sage (dried or chopped fresh)
1C Apple Cider
¾ tsp Pepper
½ tsp Salt

Preheat oven to 350F. Cut pie pumpkins in half, scoop out seeds and loose ‘strings’. Place on baking sheet, cut side down, with thin layer of water covering bottom of baking sheet. Bake 30-45 minutes at 300F. When done, pumpkins should be dark brown to slightly black around edges on skin. Texture of pumpkin flesh should be moist, separating easily from skin. Scoop out filling with large spoon and put aside in separate container.

In pan (or dutch oven) on stove top, sautee ½ C diced onions, diced apples, 1.5 tsp olive oil and 4 oz diced turkey bacon. Sautee all ingredients until soft and translucent. Add minced garlic, sautee additional minute. Add roasted pumpkin, 1tsp sage, 1 bay leaf, 1 C apple cider, 4 C chicken broth. First bring to a boil, then reduce heat and simmer for approx 30 min. Place ½ contents from stove top in blender. (or use a stick blender and blend on stove top). Add half tofu or cream. Put blended contents aside, then blend second half of stove top ingredients. Add second half of tofu or cream to blender. (Hint: Never fill a blender more than half way, always blend first on slow speed and hold lid on top of container!) After second round of cooked ingredients are blended and all tofu is added, return soup to stove top pot. Reheat soup and serve hot. Garnish with chopped chives or spoonful of cream. Enjoy!

Roasted Butternut Squash Soup for Redlands Daily Facts Food Column 9.25

Roasted Butternut Squash Soup

2 tbsp unsalted butter
2 tbsp olive oil
4 cups chopped yellow onions (approx 3 large)
2 tbsp curry powder
5 lbs butternut squash (approx 2 large)
1.5 lbs sweet apples, McIntosh or similar (approx 4)
2 tsp kosher salt
½ tsp ground pepper
2 cups water (or sub with chicken stock)
2 cups apple cider

1. Heat butter, olive oil, onions and curry powder in a large stockpot uncovered over low heat for 15-20 min or until onions are tender. Stir occasionally, scraping the bottom of pot.
2. Peel squash, cut in half and remove seeds. Dice squash, medium size in uniform sizes and shapes. Peel, quarter and core apples- cut into chunks.
3. Add squash, apples, salt, pepper, 2 cups water or ckn stock to pot. Bring to bowl, reduce heat, cover and cook over low heat for 30-40 min. until squash and apples are soft.
4. Process soup in food mill or in puree coarsely in food processor. (or puree with stick blender on stove top)
5. Pour soup back into pot. Add apple cider and water to desired consistency. Consistency should be thick and flavor should be sweet. Adjust salt and pepper to taste. Serve hot, enjoy!

Baked Butternut Squash

1lb/450g Butternut Squash, peeled, medium dice in uniform shapes and sizes.
Olive oil
Salt, pepper
1/4 tsp/1ml Cinnamon
1/8 tsp/0.5ml Cardamon, ground
2 tbsp/30ml Brown Sugar
2 tbsp/30ml Lemon Juice
2 oz/60g Melted Butter


1. Preheat oven to 350F. Place diced squash in mixing bowl, coat evenly with drizzled olive oil and approx half of melted butter. Coat squash with salt, pepper, cinnamon, cardamon evenly After diced squash is evenly coated, place squash on baking sheet.
2. Drizzle lemon juice, olive oil and remaining melted butter over the top of squash.
3. Bake uncovered in 350 F oven until tender, approx 50 minutes.

Squash should be brightly colored and slightly crisp, and show little moisture loss when done.