½ lb. lean country smoked ham
3 medium-size carrots
½ lb. green lentils
2 tablespoons butter
1 cup finely chopped onions
1 tablespoon finely chopped garlic
2 tablespoons curry powder
5 cups fresh chicken broth
2 cups water
1 bay leaf
3 sprigs fresh thyme
1 tablespoon red-wine vinegar
2 tablespoons finely chopped coriander
1. Remove most of the fat from the ham and cut into 1/2-inch cubes.
2. Trim and scrape the carrots and cut them into 1/4-inch cubes.
3. Pick over the lentils, wash them and drain into a colander.
4. Heat 1 tablespoon of the butter in a kettle or saucepan. Add the ham, carrots, onions, garlic and curry powder. Cook briefly over medium heat, stirring, until the onions are wilted.
5. Add the lentils, 4 cups of the chicken broth, water, bay leaf, thyme and salt. Bring to a boil, and simmer for 24 to 30 minutes, stirring occasionally.
6. Remove one cup of the soup, with more lentils than liquid, and set aside. Discard the bay leaf and thyme sprigs.
7. With a potato masher or wire whisk stir the soup briskly to mash the lentils, and return the soup to a boil. Add the remaining cup of chicken broth, the reserved lentils, the vinegar and the remaining butter. Check for seasoning and serve, sprinkled with the coriander.
Source: New York Times Cooking (6 servings)
These loaded nachos are perfect for a casual dinner or a party snack. Adding the salsa and other toppings after the nachos bake keeps the chips crisp.
12 ounces gluten-free tortilla chips
1 tablespoon olive oil
1 pound ground beef or ground turkey
1 small onion, diced
2 cloves garlic, minced
3 tablespoons gluten-free taco seasoning
15 ounces canned pinto beans, drained & rinsed
1 cup frozen corn kernels
1 ½ cups shredded cheddar cheese, or monterery jack (or a combination)
Pico de gallo or salsa
Sliced black olives
1. Preheat oven to 425° F. Lightly spray a rimmed baking sheet with nonstick cooking spray or line with aluminum foil.
2. Place tortilla chips in a single layer onto prepared baking sheet. Set aside.
3. Heat olive oil in a large nonstick skillet over medium-high heat until shimmering. Add ground beef. Cook, breaking up beef with a wooden spoon as it cooks, until beef browns and no pink spots remain, about 3-5 minutes. Add onion and cook until soft, about 2 minutes. Add garlic. Cook for 1 minute. Drain excess fat if needed. Stir in taco seasoning.
4. Top tortilla chips evenly with the cooked ground beef, pinto beans, corn and cheese.
5. Bake until the cheese melts and nachos are heated through, about 7-8 minutes.
6. Remove from the oven. Sprinkle desired toppings evenly over the warm nachos. Serve immediately.
Source: Gluten-Free Living Magazine (6 servings)
Whole-grain teff flour (made from a tiny ancient grain) has a nuance of cocoa flavor to start with, making it a natural choice for brownies. These gluten-free brownies are moist and satisfying, intensely chocolaty and have a tender texture.
6 ounces dark chocolate (70% cacao), coarsely chopped
6 tablespoons unsalted butter
⅔ cup granulated sugar
½ teaspoon salt
2 cold large eggs
½ cup teff flour
1 cup chopped walnuts
1. Position a rack in the lower third of the oven and preheat to 325°F. Line the bottom and sides of an 8-inch-square baking pan with parchment paper or foil coated with cooking spray, allowing it to slightly overhang opposite edges.
2. Bring 1 inch water to a bare simmer in a medium saucepan. Combine chocolate and butter in a metal bowl large enough to rest in the pan without touching the water. Cook, stirring occasionally, until melted and smooth, about 5 minutes. Remove bowl from heat.
3. Add sugar and salt and stir until combined. Let cool until barely lukewarm, 5 to 7 minutes. Add eggs one at a time, whisking briskly after each. Add flour and whisk briskly for 30 seconds to thicken the batter. Stir in nuts. Scrape the batter into the prepared pan and spread evenly.
4. Bake until a toothpick inserted in the center emerges clean, 25 to 30 minutes. Let cool completely in the pan on a wire rack, about 1½ hours. Lift the overhanging ends of paper or foil to remove from the pan. Cut into 16 brownies.
To make ahead: Store airtight for up to 2 days.
• Prep: 20 Minutes
• Ready in: 2 Hours 20 Minutes
Source: Eating Well (Servings: 16 | Yield: one 8-inch pan of brownies)
Minced anchovies and garlic add a complex salinity to seared salmon, enriching and deepening its flavor. To get the most out of them, the anchovies and garlic are mashed into softened butter, which is used in two ways: as a cooking medium and as a sauce. Used to cook the salmon, the butter browns and the anchovies and garlic caramelize, turning sweet. When stirred into the pan sauce, the raw garlic and anchovies give an intense bite that’s mitigated by the creaminess of the butter. It’s a quickly made, weeknight-friendly dish that’s far more nuanced than the usual seared salmon — but no harder to prepare.
3 tablespoons unsalted butter
4 anchovy fillets, of 4 teaspoons anchovy paste
1 large clove garlic, or 2 small
½ teaspoon coarse kosher salt
Freshly ground black pepper
4 (6- to 8-ounce) skin-on salmon
2 tablespoons drained capers
Fresh chopped parsley
1. Heat oven to 400 degrees. In a small bowl, mash together butter, anchovies, garlic, salt and pepper.
2. In a large ovenproof skillet, melt about half the anchovy butter. Add fish, skin side down. Cook for 3 minutes over high heat to brown the skin, spooning some pan drippings over the top of the fish as it cooks. Add capers to bottom of pan and transfer to oven. Roast until fish is just cooked through, 8 to 10 minutes.
3. Remove pan from oven and add remaining anchovy butter to pan to melt. Place salmon on plates and spoon buttery pan sauce over the top. Squeeze the lemon half over the salmon and garnish with chopped parsley. Serve.
• Total Time: 35 Minutes
Source: New York Times Cooking (4 servings)
3 cups (381 grams) bread flour
1 cup (130 grams) whole wheat flour
1 tablespoon (9 grams) kosher salt
2 ¼ teaspoons (7 grams) instant yeast
1 ¾ plus 2 tablespoons (425 grams) warm water (105°F/41°C to 110°F/43°C)
Corn four, for dusting
1. In a large bowl, stir together bread flour, whole wheat flour, salt, and yeast. Add 1 3/4 cups plus 2 tablespoons (425 grams) warm water, and stir with hands until fully incorporated a sticky dough forms. (Alternatively, place bread flour, whole wheat flour, salt and yeast in the bowl of a standard mixer fitted with the paddle attachment. Add 1 3/4 cups plus 2 tablespoons [425 grams] warm water, and beat at medium speed until a stick dough forms, about 30 seconds.)
2. Cover and let rise in a warm, draft-free place (75°F/24°C) for 2 hours.. Then, refrigerate for at least 2 hours (preferably overnight) or up to 5 days.*
3. Turn out dough onto a lightly floured surface, and gently press dough just to level and even it out. Starting on the left side of the dough and working clockwise, fold edges of dough toward center, pressing lightly. Turn dough ball over and using both hands, cup dough and pull it toward you. Turn dough 90 degrees, and repeat until you have a smooth, tight, sealed round.
4. Heavily dust a sheet of parchment paper with corn flour; place dough on parchment, seam side up. Cover and let rise in a warm, draft-free place (75°F/24°C) for one hour.
5. When dough has 30 minutes left to rise, place a 6 to 7 quart Dutch oven and lid in a cold oven. Preheat oven to 500°F (260°C).
6. Carefully removed hot Dutch oven from oven, remove lid, and quickly turn bread into Dutch oven so the seam is now on the bottom. Score top of bread (being careful not to touch the sides of the hot Dutch oven). Cover with lid and place back in oven.
7. Immediately reduce oven temperature to 450°F (230°C). Bake for 25 minutes. Remove lid, and bake until an instant-read thermometer inserted in center registers 190°F (88°C), about 10 minutes more. Immediately remove loaf from Dutch oven, and let cool completely on a wire rack.
* The longer the dough stands, the more the flavor will develop.
Source: Bake From Scratch (Servings: 28 | Yield: One 28 ounce loaf)