You can’t go wrong with rice and beans. This combo makes for a nutritious and hearty side dish. Give this a twist with a unique seasoning.
1 ½ cups white rice
3 cups vegetable broth
2 bay leaves
2 tablespoons olive oil
½ white onion, finely chopped
2 cloves garlic, finely chopped
30 ounces canned black beans or red beans, drained and rinsed
2 tablespoons old bay seasoning
½ lime, juiced
1. Start by cooking the rice in vegetable broth with the bay leaves, preferably in a rice cooker, if possible.
2. While the rice is cooking, add olive oil to a large pan and heat. Add onion and garlic to oil and begin to cook over medium heat until brown and translucent. Add beans, Old bay, and lime juice. Continue to sauté for 5 minutes.
3. Once rice is fully cooked, remove bay leaves, combine with bean mixture and serve hot.
Source: Gluten-Free Living Magazine (5 servings)
For a pasta and squash recipe that would marry the two ingredients in a light, flavorful way while avoiding blandness, we kept the skin on the squash to keep the pieces intact, then salted the squash to release excess liquid. We finished the sauce with an acid, such as balsamic vinegar, lemon juice, or red wine vinegar, to give it a kick and paired the sauce with farfalle to best trap the bits of flavor-packed ingredients.
4 medium zucchini and/or summer squash (2 pounds), halved lengthwise and then cut crosswise into 1/2-inch pieces
1 lb. farfalle
5 tablespoons extra-virgin olive oil
1 small red onion, chopped fine (about 1 cup)
3 medium cloves garlic, minced or pressed through garlic press (about 1 tablespoon)
1 teaspoon lemon zest
1 tablespoon lemon juice
½ teaspoon ground black pepper
1 pint grape tomatoes, each tomato halved
¼ cup finely chopped fresh mint leaves
2 teaspoons red wine vinegar
½ cup pitted kalamata olives, quartered
4 ounces feta cheese, crumbled (about 3/4 cup)
1. A combination of zucchini and summer squash makes for a nice mix of color, but either may be used exclusively if desired. Kosher salt works best for salting the squash because residual grains are easily wiped away.
2. Toss zucchini and/or summer squash with 1 tablespoon kosher salt in medium bowl; transfer to large colander, set colander over bowl, and let stand 30 minutes. Spread squash evenly over double layer of paper towels; pat dry with additional paper towels and wipe off residual salt.
3. Bring 4 quarts water to rolling boil, covered in stockpot. Add 2 tablespoons kosher satl (or 1 tablespoon table salt) and pasta, stir to separate, and cook al dente. Drain and return to stockpot.
4. While pasta is cooking, heat 1 tablespoon oil in 12-inch nonstick skillet over high heat until just beginning to smoke; swirl to coat pan. Add half of squash and cook, stirring occasionally, until golden brown and slightly charred, 5 to 7 minutes; transfer to baking sheet or large plate. Add 1 tablespoon oil to skillet, swirl to coat pan, and repeat with remaining squash. Return skillet to medium-high heat; add 1 tablespoon oil and swirl to coat pan. Add onion and cook, stirring frequently, until softened and browned, about 3 minutes; add garlic, lemon zest, and pepper and cook until fragrant, about 10 seconds. Return squash to skillet and cook, stirring constantly, until combined and heated through, about 30 seconds. Add squash mixture, remaining 2 tablespoons oil, lemon juice, tomatoes, mint, vinegar, and olives to pasta in stockpot; toss to combine. Adjust seasonings, if necessary, and serve, sprinkling individual bowls with portion of feta.
Source: Cook’s Illustrated (4 servings)
This simple recipe is anything but plain. The flavors of garlic and herbs combine to add extra zip to tender new potatoes. This side dish goes hand in hand with the delicate taste of fish. –Ann Berg, Chesapeake, VA
1-½ lb. new potatoes, quartered
2 tablespoons olive oil
2 teaspoons minced garlic
½ teaspoon salt
½ teaspoon dried rosemary, crushed
½ teaspoon dried thyme
⅛ teaspoon pepper
1. In a large resealable plastic bag, combine all ingredients; shake to coat.
2. Pour into an ungreased 13-in. x 9-in. baking dish.
3. Bake, uncovered, at 450° for 35 minutes or until potatoes are tender.
• Prep: 15 Minutes
• Bake: 35 Minutes
Source: TASTE OF HOME (4 servings)
2 cups whole milk
Pared or grated zest of just under 1/2 lemon
5 large egg
½ cup sugar
1. In a small saucepan combine milk and lemon zest. Place over medium-low heat just until steaming; do not boil. Remove from heat, cover, and allow mixture to infuse for about 20 minutes.
2. In a medium bowl, whisk together egg yolks and sugar. Strain infused milk into a pitcher, then whisk it into yolk mixture.
3. Pour mixture into a clean saucepan, and place over medium-low heat. Stir constantly with a wooden spoon until it forms a custard thick enough to coat back of spoon, about 10 minutes. (Do not overheat or it will curdle.)
4. Cool mixture by placing bottom of pan in several inches of cold water; give it a stir. Transfer to a bowl and refrigerate until well chilled, about 1 hour. Freeze in an ice cream maker according to manufacturer’s instructions.
Source: NYT Cooking (6 servings)
A traditional Cuban roasted pork recipe that is very simple, yet packed with tons of flavor! There is nothing to this pork except an amazing marinade, but it is honestly some of the best meat I’ve ever put in my mouth. Just look at that crust!
¾ cup extra-virgin olive oil
1 tablespoon orange zest
¾ cup fresh orange juice
½ cup fresh lime juice
1 cup cilantro, finely chopped
¼ cup lightly packed mint leaves, finely chopped
8 garlic cloves, minced
1 tablespoon minced oregano (2 teaspoons dried oregano)
2 teaspoons ground cumin
Kosher salt and pepper
3 and 1/2 pounds boneless pork shoulder, in one piece*
1. If you have a food processor: Add the orange juice, cilantro leaves, mint leaves, and smashed (not minced) garlic cloves, and pulse until everything is finely chopped. Add this mixture to a ziplock bag, along with the rest of the oil, zest, lime juice, oregano, and cumin.
2. If you don’t have a food processor: In a large ziplock bag, combine olive oil, orange zest, orange juice, lime juice, chopped cilantro, chopped mint, minced garlic, oregano, and cumin. Shake it around a bit to mix it up, then add the pork shoulder.
3. Place the zipped up bag in a baking dish, and put it in the fridge overnight, or several hours at least.
4. Preheat oven to 425 degrees F. Place a wire rack (I used a cooling rack) over a rimmed baking sheet.
5. Place the pork on the rack and discard the marinade. Salt and pepper the pork well.
6. Roast the pork for 30 minutes. It should be lightly browned.
7. Turn the oven down to 375 degrees F. Roast for another 1 hour and 20-30 minutes, or until a meat thermometer reads 160.
8. Transfer to a cutting board, cover with aluminum foil and let rest at least 20 minutes.
9. Carve against the grain and serve.
From the author – *I accidentally grabbed a bone-in pork shoulder. Worked great!
Source: The Food Charlatan (6 servings)
While living in Japan, I fell in love with black sesame sofuto (soft-serve), which has an all-natural charcoal color and an unbelievably rich and nutty flavor that any fan of peanut butter will love. The secret is Japanese black sesame paste, made from roasted, un-hulled sesame seeds for maximum flavor.
6 ounces turbinado or light brown sugar (about 3/4 cup, 170g)
4 ½ ounces egg yolk (about 1/2 cup; 125g), from 7 large eggs
½ teaspoon (2g) Diamond Crystal kosher salt; for table salt, use about half as much by volume or the same weight
7 ounces heavy cream (about 3/4 cup plus 2 tablespoons, 195g)
8 ounces whole milk (about 1 cup, 225g)
6 ounces Japanese-style black sesame paste (about 2/3 cup; 170g), such as Kuki (see note)
1. Combine turbinado or light brown sugar, egg yolks, and salt in a 3-quart stainless steel saucier, then whisk in cream and milk. Cook over medium-low heat until warm to the touch, then increase to medium and cook, stirring constantly with a flexible spatula, until mixture is steaming-hot but not bubbling, about 8 minutes or to 155°F (68°C) on a digital thermometer. Off heat, whisk in black sesame paste and strain mixture through a fine-mesh sieve into a large stainless steel bowl. For a more homogeneous color, process about 30 seconds with an immersion blender; this is strictly an aesthetic consideration.
2. Fill a sink compartment or extra-large bowl with a few inches of ice water and place bowl of custard inside, stirring from time to time, until cool, about 30 minutes. Cover and refrigerate until no warmer than 40°F (4°C), about 4 hours, or hold up to 1 week.
3. Churn in an ice cream machine according to the manufacturer’s directions. Meanwhile, place a 1-quart container and flexible spatula in the freezer. When ice cream is fluffy and thick, shut off the machine and scrape ice cream into chilled container, using chilled spatula. Enjoy as soft-serve or cover with plastic pressed directly against surface of ice cream, then close lid and freeze until hard, about 4 hours.
Why It Works
Brown sugar complements the flavor of roasted sesame.
Unlike black tahini, Japanese-style sesame paste is roasted, giving it a much deeper flavor and jet-black appearance.
When the custard is steaming-hot, the yolks will be cooked through.
The flavor and color of this ice cream hinge on high-quality Japanese-style black sesame paste, which is made from roasted, un-hulled black sesame seeds. The jet-black paste is rich, intensely nutty, and pleasantly bitter, like dark chocolate. Look for it in squeezable pouches at your local Japanese market, or shop for Kuki black sesame paste online. American brands of black sesame paste (often labeled “black tahini”) are made from raw, un-roasted black sesame seeds, for a flavor that’s too mild and astringent for ice cream.
• Active: 25 Minutes
• Total Time: 5 Hours
Source: Serious Eats (Servings: 32 | Yield: 32 ounces / 1 quart)
This crustless zucchini quiche would be a delicious addition to a weekend brunch, a fabulous make-ahead Meatless Monday dinner, or a yummy lunch to pack for the work week!
2 medium zucchini, sliced thin
1 onion, chopped
1 small container (15oz) of part skim ricotta
1 cup of shredded mozzarella
1 tablespoon of butter flavored olive oil, regular olive oil, or ghee
dash of black pepper
½ teaspoon of dried basil
½ teaspoon of dried oregano
olive oil cooking spray
1. Preheat oven to 350 F.
2. Sauté zucchini in oil or ghee until soft on low heat.
3. Add onions and cook on med/low heat for an additional 10 minutes or until tender. Add seasoning and pepper to zucchini mixture.
4. Beat eggs, then add in ricotta and mozzarella. Carefully fold in zucchini and onions. Spray a pie plate with cooking spray and fill with ingredients.
5. Cook quiche until it sets – about 30 minutes.
Source: 21 Day Fix (6 servings)