Beets, Basil and Feta Salad

By Rosie's Kitchen | Published: November 4, 2011

Beet Basil and Feta Salad

Fresh beets seem to be experiencing a renaissance, or at my house they are since joining a CSA several years ago. I admit, growing up I enjoyed canned beets on salads, and had never cooked fresh beets until recent years.  Beets are like a bonus of two vegetables — the leafy greens to quickly saute with olive oil (garlic optional) for a side dish, and the beet root to steam, roast or serve raw.  Beet roots have an earthy-sweet flavor and a satisfying texture that is firm yet buttery when cooked. Or grate them raw for a crunchy addition to salads, just don’t mind the bright red color they add! Of course, golden beets have a less colorful affect, as do the light pink variagated Chioga beets.

This is my favorite beet salad:
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BEET BASIL AND FETA CHEESE SALAD

Steamed beets.          Peel beets if desired. Halve or quarter and place in a steamer basket.

          Add water up to the bottom of the basket. Cover and simmer until beets are tender-crisp, 20-30 minutes depending on the size of the beets. Test with a toothpick or tip of a knife until it inserts with slight resistance.

          Remove the beets to a plate to cool.

Basil chiffonade            Slice a generous amount of fresh basil leaves into ‘chiffonade’ which is the French culinary term that literally means rags, but refers to strips or shreds of vegetables.

           Here’s how:  Stack several basil leaves, tightly roll, then slice crosswise with a sharp knife. If smaller pieces are desired, roughly cut the strips again a few times.

Cooked beets and basil           Place the beets in a large bowl.  Add basil.

           Drizzle with extra virgin olive oil and fresh lemon juice to taste.  If you like extra lemon, grate some of the zest before juicing.

           Add crumbled feta cheese. Mix lightly and taste. Add salt and pepper if desired.  Serve room temperature or chilled.

           (Make plenty, this salad is popular!)

Posted in Rosie's Kitchen, Salads, Vegetables | Tagged | 2 Comments

My Favorite Sloppy Joes

By Rita's Kitchen | Published: October 26, 2011

Another mouth-watering meat sandwich. Not Rosie’s pulled-pork, but definitely yummy and super fast. A few Octobers ago, I tripled this recipe for a family gathering in New Jersey. By the end of the evening it was all gone. I’ve developed a few sloppy joe recipes for clients over the years. This one’s my favorite — not too sweet nor sour, with just the right balance of veggies and seasonings. Sloppy joes fit the bill for casual entertaining or weeknight suppers. Beware though, they are sloppy!

Sebastian gets slopped

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Best Ever Sloppy Joes
Prep: 20 minutes  Cook: 25 minutes
Makes 5-1/2 to 6 cups (6-10 servings)

1              can (14-1/2 oz) petite diced tomatoes in juice
1/3          cup red wine vinegar (5% acidity) *
1/3          cup ketchup *
2 – 3      tablespoons packed brown sugar *
1-1/2       pounds lean ground beef
1             medium yellow onion, chopped (about 1 cup)
2             large stalks celery, chopped (about 1 cup)
1/2          green bell pepper, chopped (about 1/2 cup)
3             large cloves garlic, chopped
2             tablespoons chili powder
1             teaspoon dried leaf oregano
1             teaspoon kosher salt

In a medium bowl, combine tomatoes, red wine vinegar, ketchup and brown sugar. Stir to dissolve sugar; set aside until beef is cooked.  In a large deep skillet or Dutch oven, combine ground beef with remaining ingredients. Cook over high heat 8–10 minutes, stirring to crumble and cook beef. Stir in tomato mixture. Reduce heat to medium; cook, uncovered, 15 minutes, stirring occasionally. Serve in buns, or over hot-cooked pasta.
* Kitchen Notes:
- When almost finished cooking, taste and add that 3rd tablespoon brown sugar if you like.
- I prefer Holland House wine vinegars because they actually hint of wine flavor, where others just taste sour. I also prefer Heinz ketchup.
- Spiciness depends on the brand of chili powder used.

Posted in Entrees, Meat, Rita's Kitchen, sandwiches | Tagged | 5 Comments

BBQ Sauce + Simple = Pulled Pork Sandwiches

By Rosie's Kitchen | Published: October 17, 2011

BBQ season isn’t over quite yet! It’s easy to buy barbecue sauce, but when you don’t have a bottle on hand,  your pantry staple ingredients can make one in minutes – and it’s inexpensive! Vinegar, ketchup, brown sugar, chili and onion are the basis for sweet-tangy-hot  flavors of barbecue sauce. Get creative if you like by substituting salsa for all or part of the ketchup; vary the chili powder with chipotle, ancho or cayenne (careful with the heat!); add crushed pineapple for a chunky texture and fruit flavor; and many more creations like adding coffee or beer for a signature slather.  This basic Spicy Barbecue Sauce is perfect for a pulled pork sandwich, and it’s also good on chicken and beef.  Slow-cook the pork in the oven or barbecue, or try my speed-prep method for a dinner in less than 30 minutes.

And speaking of staples, how long can you keep pantry ingredients?  The website www.stilltasty.com is a super resource for how long and how best to store thousands of foods.

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PULLED PORK SANDWICHES WITH SPICY BARBECUE SAUCE
Makes 6 servings. (2-1/2 cups bbq sauce)
Prep and cook time: 2.25 hours
Prep and Speed Cook time: 25 minutes

1    cup seasoned rice vinegar (pepper flavor if available)
1    cup ketchup
1/2    cup packed brown sugar
4    teaspoons chili powder
1/2    teaspoon onion powder
3-4    pounds pork shoulder roast
6    sandwich rolls

Preheat oven to 400°F. Combine rice vinegar, ketchup, brown sugar, chili powder and onion powder in a small saucepan; simmer 5 minutes. Trim excess fat from pork; pierce several times with a fork and place in a resealable plastic bag or covered bowl with about 3/4 cup sauce. Reserve remaining sauce. Turn meat to coat evenly. Refrigerate at least 2 hours or up to 24 hours. Remove pork and discard marinade.
Bake (or grill over indirect medium heat) for 1-1/2 to 2 hours or until internal temperature reaches 175°F. Just before serving, bring reserved sauce to a boil; reduce heat and simmer 5 minutes. Carve pork crosswise into 1/4-inch slices, shred by hand or with a fork, as desired. Layer sandwich rolls with pork and drizzle with warm barbecue sauce.
SPEED PREP: Prepare sauce as directed above. Place 3 pounds thick, boneless, center-cut pork chops on pre-heated medium-high heat grill (or under broiler); cook 5 minutes. Turn and cook 5 minutes more or until meat is no longer pink in center, brushing with about 1/2 cup sauce the last 2 minutes of cooking time. Thinly slice; layer on sandwich rolls and drizzle with additional sauce.
Nutrients per serving: 681 calories; 49g protein; 56g carbohydrate; 29g fat; 165mg cholesterol; 1,260mg sodium.

Recipe developed by Rosemary Mark, Photo styling by Victoria Roberts-Russell  

Posted in Entrees, Meat, Rosie's Kitchen | Tagged , , | 2 Comments

Whoa! Wasabi Dipping Sauce

By Rita's Kitchen | Published: October 6, 2011

Shorter daylight hours usually means more TV watching, especially weekend sports. And that often calls for munchies. Here are two versatile, Asian-leaning dips that fill the bill. The first is a simple mayonnaise dip laced with ginger and fiery wasabi (photo).  The second is a soy sauce and rice vinegar-based dip for pot stickers and egg rolls. (Being practical, I usually buy these pre-made at my local Asian grocery store. There are also plenty of frozen choices in supermarkets that simply need to be pan-fried or heated in the oven.)

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Whoa! Wasabi Dipping Sauce
Makes about 2/3 cup
Add a little zing to your dippers! This zesty combo is terrific for veggies, shrimp, sushi rolls, spring rolls, fish sticks, cheese sticks – you name it. It also makes a lively “tartar sauce” for grilled or pan-fried fish. If you like it tangier and really spicy, splash in more rice vinegar and add a bit more wasabi.

1-2     Tbsp. prepared wasabi
1/3     cup mayonnaise
2        Tbsp. Nakano Seasoned Rice Vinegar–Original or Roasted Garlic
1        tsp. minced or grated fresh ginger
1        small green onion, thinly sliced

In a small bowl, stir together prepared wasabi and mayonnaise. Stir in seasoned rice vinegar, ginger and green onion. Refrigerate until ready to serve. Recipe may be doubled.
Kitchen Tip: If using powdered wasabi, prepare it according to package directions and let stand 5 minutes before making the dip. Once made, taste dip and stir in more prepared wasabi, if desired.
Nutrition information per tablespoon: 60 calories, 0g protein, 2g carb, 5g fat, (1g sat. fat), 5mg chol,, 130mg sodium, 0g fiber

Easy Dipping Sauce for Pot Stickers & Egg Rolls     Makes 3/4 cup
1/2     cup seasoned rice vinegar–roasted garlic or red pepper
1/4     cup low-sodium soy sauce
2          tsp. toasted sesame oil
1/2      tsp. sugar
1          tsp. hot chili oil or 1/2 tsp. red pepper flakes (optional)
2         tsp. minced or grated fresh ginger
1         small clove garlic, minced

Combine ingredients in a small serving bowl. Let stand 10 minutes. Spoon sauce over pot stickers, egg rolls, crispy wontons or prawns; or use as a dip.

                                    Recipes by Rita Held       Photo & Styling by Suzanne Carreiro

Posted in Appetizers, Rita's Kitchen | Tagged , | Leave a comment

Melon Cucumber Salsa with Jerk Shrimp

By Rosie's Kitchen | Published: September 30, 2011

Melon Cucumber Salsa with Jerk Shrimp

After Rita’s Light and Lively Waldorf I wanted to follow with another light and fresh recipe. Luckily it was easy because I’ve had amazing melons and cucumbers in my CSA box, and this melon-cucumber salsa sprang to mind. My selection of melons has included orange honeydew, crenshaw either white or pale peach flesh depending on the hybrid, and Charlyn, another variety similar to canteloupe. The orange is pretty with cucumber, but you can use green honeydew or white flesh crenshaw too.

I served the salsa with jerk-seasoned grilled shrimp at a casual gathering of fellow food professionals. I hope you like it as much they did!

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Melon Cucumber Salsa with Jerk Seasoned Shrimp
Makes 8 appetizer servings

Salsa
2 cups diced cantaloupe
1 cup diced cucumber
2 tablespoons chopped mint
2 tablespoons chopped cilantro
1 tablespoon minced red onion
1 lime, zest and juice
1-2 teaspoons seeded, deveined minced serrano or jalapeno chile*
Shrimp
1 pound, peeled and deveined medium shrimp
1 tablespoon purchased jerk seasoning*
1 teaspoon olive oil

Combine all ingredients for salsa and stir well.
Sprinkle shrimp with jerk seasoning; drizzle with olive oil and mix gently.
Cook in a non-stick skillet over medium-high heat, just until cooked through. Serve warm or room temperature with melon-cucumber salsa.

Kitchen Tips
* Always wear food gloves when working with chiles. Slice  half lengthwise; scrape out seeds with knife or  fingers.  Chiles can vary in heat level, so proceed with caution!

* To make your own Jerk Seasoning combine: 1 tbsp brown sugar, 2 teaspoons allspice, 1 teaspoon cinnamon, 1/2 teaspoon each crushed thyme, ginger, nutmeg, garlic powder, black pepper and salt. Mix well. Makes 1/4 cup. Reserve leftover for seasoning chicken or pork.

Recipe and photo by Rosemary
Jerk Seasoning reprinted from Washington Fryer Commission

 

 

Posted in Appetizers, Rosie's Kitchen, Seafood | Tagged , , | 6 Comments

Waldorf Salad revisited

By Rita's Kitchen | Published: September 20, 2011

Apples are coming into season, so I think it’s time to reinvent a 100-year old classic.  My lightened-up Waldorf salad replaces the traditional high-fat mayonnaise with a tangy, orange-laced dressing dusted with nutmeg. It’s refreshing, quite tasty and super easy.
            For a more serious twist on this Waldorf salad, use summer tree fruit in place of apples. Here in California, peaches and nectarines are still available in mid-September.

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Light n’ Lively Waldorf Salad
Makes 4 servings

2        tablespoons seasoned rice vinegar
           Grated zest of 1 orange
           Dash ground nutmeg
2         red-skinned sweet apples, about 1 lb. (gala, fuji, red delicious)
1         large stalk celery, sliced
1/3    cup chopped toasted walnuts
           Lettuce leaves

In a medium bowl stir together seasoned rice vinegar, orange zest and a generous sprinkle of nutmeg. Core and slice apples. Cut into smaller pieces and stir into bowl with dressing. Stir in celery and walnuts. Line salad plates with lettuce and spoon apple mixture on top.

Variations: Try 2 Tbsp. currants or dried cranberries, or 1/2 cup fresh grapes, halved, for a sweet addition to this lightened-up Waldorf salad.

Nutrients per serving: 140 calories, 3g protein, 19g carb, 6g fat, (0.5g sat. fat), 0mg chol,130mg sodium, 4g fiber

                                                 Recipe by Rita Held        Photo by Suzanne Carreiro

Posted in Fruits, Rita's Kitchen, Salads | Tagged , , , | Leave a comment

Sesame Peanut Cucumbers

By Rosie's Kitchen | Published: September 9, 2011

Ingredients for Sesame Peanut CucumbersThough I buy a wide array of produce, I am often pleasantly surprised with new vegetables and fruits in my CSA box. Like Armenian cucumbers. The past few weeks one or two of these lengthy, ribbed cucumbers – up to 18 inches! – was nestled in my box. Dense and crunchy, delicious any way you slice it: as a sauce diced with yogurt, salt and pepper; tossed in salads; or simply sliced, plain or salted.  But by week three, I was looking for another recipe, and a stir-fry came to mind. Cucumber and red bell pepper simply sauced with soy sauce and Thai Chili paste for a little kick. Roasted Red Pepper Thai chili paste is available in the Asian food section of the grocery store, or garlic and red chili flakes are a very good substitute. Serve as a side vegetable, over rice, or add tofu or chicken for a Get-Cooking-Simply meal![/donotprint]

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Sesame Peanut Cucumbers
Makes 4 servings
Prep and Cook Time: 15 minutes

1-1/2  teaspoons sesame oil
3  cups thinly sliced Armenian cucumber
 1  medium red bell pepper, thinly sliced
 1/4  cup low-sodium soy sauce
 1/4  cup water
 1  teaspoon Red Pepper Thai Chili paste*
 1  teaspoon cornstarch
 1/4  cup chopped cilantro
1/4 cup chopped roasted peanuts
*or substitute 1 clove garlic minced and
1/4 teaspoon red pepper flakes


Heat sesame oil in a wide skillet over medium heat. Add cucumber and bell pepper, cook, stirring frequently for 4-5 minutes just until heated through and vegetables are lightly cooked. They should not be soft.

Stir together soy sauce and water in a 1 cup liquid measuring cup. Stir in chili paste (or garlic and pepper flakes) and cornstarch. Add to skillet and bring to a simmer. Cook and stir for two minutes until sauce is thickened. Remove from heat and stir in cilantro. Serve topped with peanuts.

Kitchen Tips:
Kirby cucumbers (most common) or English cucumbers can be substituted. Peel and remove seeds from the Kirby. Remove some or all of the peel on the English cucumber, and don’t bother seeding it.

Posted in Rosie's Kitchen, Snacks, Vegetables, Vegetarian | Tagged | Leave a comment

Bitters with ice cream?

By Rita's Kitchen | Published: August 23, 2011

Two weeks ago I promised Angostura with mayonnaise. But somehow ice cream in August seems more appealing.  Bitters with ice cream!?  Try it, I think you’ll like it.  Just a drop or three over vanilla ice cream adds a whole new flavor dimension along with sliced fresh fruit. Many fruits work well, but especially peaches, nectarines, mango, pineapple, and papaya. No fruit on hand? Go it alone with just a little splash of Angostura. It’s very tasty on chocolate or coffee ice cream.

Curious?  Angostura aromatic bitters was developed in 1824 by German doctor Johann Siegert as a digestive for Venezuelan soldiers. Siegert moved to Trinidad and eventually introduced Angostura to England, where it was so well received in beverages, that it took off like wildfire. Still produced in Trinidad from tropical herbs and plants, Angostura is widely used throughout the world — mostly in cocktails.
Disclosure:  Yes, I develop recipes for my Angostura client. But I’m not paid to brag about how much I like using it with food. I just can’t help myself.

Posted in Dairy and Eggs, Desserts, Fruits, Rita's Kitchen | Tagged , , | 6 Comments

Simply Cooking CSA

By Rosie's Kitchen | Published: August 9, 2011

             
Summer boxes from my CSA Riverdog Farm     

What does CSA stand for?  Community Supported Agriculture.
What is a CSA box? Farm fresh local produce delivered direct to you or a pick-up location.
How can you find a CSA in your area? Search http://www.localharvest.org/ 
What does my CSA mean to me?  Inspiration for planning meals. The visual bounty in the box prompts ideas, which for me is easier and faster than perusing produce aisles or farmers markets.

Well ok, if you don’t think about recipes as much as I do, the ideas may not always spring forth. I can usually count on an email from my friends Trudy or Val who get the same weekly box. “What are doing with your [beets, chard, kale, squash, turnips, etc] this week?”, they ask.

So periodically I’ll be posting recipes made with my box produce – and what my friends cook too!  And if you don’t get a weekly box, I hope this inspires you to try a new fruit or vegetable from your produce department or farmers market. Let me know!

Thai-style Carrot-Beet Soup

 I’ve not written a formal recipe.  Just follow the pictures and adjust to what you have on hand.  You may not have purple carrots like from my box – so use regular carrots! My box had chioggia beets which have pretty pink and white rings but the same sweet flavor as their red and gold cousins. Any kind of beets will do, or make the soup with carrots only.

 

1 bunch each orange and purple carrots (8-10 medium);
4 chioggia beets, peeled;
1-1/2 tablespoons chopped fresh ginger;
1 red jalapeno pepper 

 

 
  SAUTE vegetables with 1 tablespoon olive oil in a large saucepan.

 

 

  

 

ADD water to cover vegetables and  1/2 teaspoon salt.

COVER pan and simmer 20-30 minutes until vegetables are very tender. 

PUREE with a handheld blender or whirl in a food processor until smooth, adding additional water if very thick.

  
ADD:
1 can (15 oz.) light coconut milk (I like Trader Joe’s)
Juice of 1/2 lime
 3/4 cup frozen corn kernels or kernels from 2 ears of corn, raw
STIR over medium heat until warmed through.
SERVE with chopped fresh cilantro and lime for squeezing.

Kitchen Tip:
Remember, beet greens are edible!  Saute in olive oil and garlic and serve as a side dish; toss finely shredded greens with pasta; or chop fine and stir into soups. 
See my Butternut, Beets and Greens Pasta for another idea. Substitute summer squash for the butternut this time of year.

      

Posted in Rosie's Kitchen, Soups, Vegetables, Vegetarian | Tagged | 2 Comments

Better Burgers with Bitters (Angostura!)

By Rita's Kitchen | Published: July 30, 2011

Wow! I cannot quell my enthusiasm for using bitters in the kitchen. Angostura bitters adds such a punch of flavor to so many everyday foods, that I’m riding high on the possibilities. Hence, the burger recipe here, which I’ve added to my collection of all-time favorite burgers. The other I shared with you last summer, my Divinely Delicious Burgers.

I got turned on to the power and versatility of using bitters when asked to develop recipes for a client. Ever since, I’ve been a disciple!  Angostura bitters is something like a fish sauce (in usage, not taste-wise) that you use to enhance flavor and add another dimension—another layer of flavor.

If you yearn for dark chocolate and dark-roast coffee, you will love Angostura. And if you do nothing else, at least try Angostura bitters in ketchup. Stir in a few drops, then taste and add more if you want (see my ratio in the recipe here).  Please let me know what you think of the burgers. Likes and dislikes are all welcome.  (ps: Look for my grilled vegetables with Angostura mayonnaise — coming soon.)

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ANGOSTURA BURGERS
Makes 8 burgers 

2 lbs. ground beef
1/2 cup plain dried breadcrumbs
2 Tbsps. each minced celery, onion, green bell pepper
1 tsp. dried thyme
1 tsp. salt
1/2 tsp. black pepper
1/3 cup milk
1 egg
1 Tbsp. fresh lemon or lime juice 
2 tsp. Angostura Aromatic Bitters
Topping
1/2 cup ketchup *
1 tsp. Angostura Aromatic Bitters

Place ground beef in a large bowl. In a smaller bowl, stir together breadcrumbs, celery, onion, green pepper, thyme, salt and pepper. Sprinkle over meat in two batches, cutting into meat with the side of a large spoon.

In a small bowl or measuring cup, whisk together milk, egg, lemon juice and 2 teaspoons Angostura bitters. (It’s okay if the milk mixture curdles a bit.) Gradually fold into meat. Form into 8 patties.

For topping, stir together ketchup and 1 tsp. Angostura bitters.*  Grill hamburgers (or pan-fry) until cooked as desired, 4-5 minutes per side grilled on medium-high heat. Serve burgers topped with Angostura-laced ketchup.

* Ketchup topping may be doubled.

Nutrition information per serving: 280 calories, 24g protein, 11g carb, 16g fat, (6g sat. fat), 105mg chol, 610mg sodium, 0g fiber

                                                    Recipe by Rita Held     Photo by Suzanne Carrerio 

For more ways to use Angostura, take a look at the short video from the New Orleans Tales of the Cocktail conference two weeks ago. I describe our luncheon menu at about the 1:15 minutes mark.

Posted in Entrees, Meat, Rita's Kitchen | Tagged , | 10 Comments