At a food conference last year, I was introduced to the traditional Native American concept of the three sisters — a trinity of corn, squash, and beans, farmed and cooked together. It’s a classic example of the old saw “if it grows together, it goes together. ” As our harvest-time gardens and farmers’ markets overflow with corn, squash of various stripes, and beans, we have a perfect opportunity to apply that wisdom. The first dish is an easy saute finished with chili butter — really a succotash by another name. the second, a surprisingly quick and hearty meat-free stew with both summer and early-fall varieties of squash. and the third, a Southwestern-style salad in which the corn and squash are grilled. ¼ teaspoon ground cumin. Salt and ground black pepper. 1½ tablespoons extra-virgin olive oil. 1 pound zucchini or similar summer squash (about 2 medium), trimmed, quartered lengthwise, and cut into ½-inch-thick pieces (about 4 cups). 1 medium onion, finely chopped. 3 medium ears corn, husks and silk removed and kernels cut off the cobs (about 3½ cups). 10 ounces green beans, ends trimmed and beans cut into 1-inch pieces (about 3 cups). 4 scallions, white and light green parts thinly sliced (about ½ cup). Lime wedges, for serving. Using a fork in a small bowl, mash together the butter, serrano chili, cumin, and a pinch of salt until very well blended, and set aside. In a large nonstick skillet over medium-high heat, heat 2 teaspoons of oil until shimmering. Add the zucchini in a single layer and cook, undisturbed, until browned on the bottom, about 3 minutes. transfer it to a bowl and set aside. Return the skillet to medium-high heat, add the remaining oil, and heat until shimmering. Add the onion and 1 teaspoon salt, and cook, stirring, until softened, about 4 minutes. Adjust the heat to medium, add the corn and ¼ cup water, stir to mix, cover, and cook, stirring occasionally, for 4 minutes. Add the green beans, stir to mix, replace cover, and cook until the beans are bright green and tender-crisp, 5 to 6 minutes longer (add another couple of tablespoons of water if the pan looks dry at any point). Add the browned zucchini and cook, stirring, to warm it through, about 1 minute. Off heat, add the chili butter and black pepper to taste, and stir to melt the butter and coat the vegetables well. Add most of the scallions and stir to mix. Taste and adjust the. Source: www.bostonglobe.com
In a separate bowl, whisk the orange juice, brown sugar, honey and thyme. Pour orange juice mixture into the hot pan, stir, and cook over medium low heat until reduced to a glaze. Return the seared chicken breast to the pan, add the baby spinach leaves and sauté for one to two minutes, until barely wilted. Serve over quinoa pilaf. Combine dark brown sugar through ginger in a small bowl. Heat the canola oil in a large deep skillet or wok. Add the shallots and cook over moderate heat until softened, about five minutes. Add the sauce mixture and the chicken. Cook over moderate heat 12 to 15 minutes. Taste and adjust seasoning for balance of flavor. Transfer to a serving bowl, garnish with the cilantro and serve with lime wedges. Serve with cucumber salad and brown rice. Rinse rice in a strainer under cold running water for 30 seconds. Bring 10 cups water to a boil in a large pot with a tight-fitting lid over high heat. Add the rice, stir it once, and boil, uncovered, for 30 minutes. Pour the rice into a strainer over the sink. Let the rice drain for 10 seconds, then return it to the pot, off the heat. Cover the pot and set it aside to allow the rice to steam for 10 minutes. Uncover the rice, fluff with a fork, and season with salt. Place beans in a medium saucepan. partially mash beans with a potato masher. Place over high heat. stir in salsa, adobo sauce (or chili powder, if using) cumin, broth and water. Bring to a boil. Season to taste with salt. Ladle soup into bowls. top with cheese, sour cream, green onions, and cilantro. Serve with wedges of lime. (Soup may be made up to three days ahead. ) Lightly brush each tortilla with olive oil. Stack the tortillas and wrap them in foil. Bake for 12 minutes. While tortillas are heating, prepare the tilapia: In a small bowl, mix the flour with the cumin, chili powder and brown sugar. Season with salt and pepper. Brush the tilapia fillets with olive oil and dredge them in the spiced flour mixture. Place four tortillas in bottom and extending up sides of slow cooker, forming a bowl. Layer one-third of cheese, half of beef, half of beans and half of taco sauce over tortillas. Layer two tortillas, one-third of cheese, remaining half of beef and beans. Top with remaining half of taco sauce, remaining two tortillas and remaining one-third of cheese. Source: www.poconorecord.com
My friend Mike Campbell recently spent time in the hospital because of some heart trouble. He’s a young, fit guy, so it’s a good reminder that we all need to watch what we eat. Mike asked me to include some heart-healthy recipes in the Give and Take column. Fortunately, there’s a lot of really great ingredients that are also great for your heart — almonds, salmon, leafy greens, oats, milk, chickpeas and sardines. Other than the sardines, which outside of a Caesar salad are too salty for me, I regularly cook with all those ingredients. I’ve found some particularly heart-healthy recipes to include in this week’s column and invite you to share your own. Send any recipes or recipe requests to Give and Take, 205 River Drive S. , 59405 or email them to giveandtake@greatfallstribune. salt and some pepper. Heat the remaining 1 tbsp. oil in a large nonstick skillet over medium-low heat. Raise the heat to medium-high. Place the salmon, skin-side up, in the pan. Cook until golden brown on one side, about 4 minutes. Turn the fish over with a spatula and cook until it feels firm to the touch, about 3 minutes more. Divide the salmon, salad and rolls evenly among four plates. Preheat the oven to 450 degrees. Season salmon with salt and pepper. Place salmon, skin-side down, on a non-stick baking sheet or in a non-stick pan with an oven-proof handle. Bake until salmon is cooked through, about 12 to 15 minutes. Serve with the Toasted Almond Parsley Salad and squash, if desired. Toasted Almond Parsley Salad: Mince the shallot and add to a small bowl. Pour the vinegar over the shallots and add a pinch of salt. Let sit for 30 minutes. Roughly chop the capers, parsley and almonds and add to the shallots. Add the olive oil, tasting as you go. Mix again and adjust the seasonings. Put the shallots in a bowl and cover with cold water. Soak for about 10 minutes. Bring a large pot of water to a boil and salt it generously. Fill a medium bowl with ice water and salt it as well. Add the broccolini to the boiling water and cook until crisp-tender, about 2 to 3 minutes. Stir in the radish slices, and cook 30 seconds more. Use a slotted spoon or strainer to scoop out the vegetables and plunge them immediately into the ice water. Drain the vegetables, pat them very dry. Add the pasta to the same pot of boiling water, and cook, stirring occasionally, until al dente, about. Source: www.greatfallstribune.com
Salt and ground black pepper. 1½ tablespoons extra-virgin olive oil. 1 pound zucchini or similar summer squash (about 2 medium), trimmed, quartered lengthwise, and cut into ½-inch-thick pieces (about 4 cups). 1 medium onion, finely chopped. 3 medium
Freshly ground black pepper. 4 whole wheat dinner rolls. Bring the salmon to room temperature 10 minutes before cooking. Meanwhile, whisk together the lemon juice, 2 tbsp. of the olive oil and 1/4 tsp. salt in a large bowl. Add the kale, toss to coat
Meanwhile, in a large bowl, combine the cubed beef with 4 teaspoons salt, 2 teaspoons black pepper, the cumin, oregano and coriander. Do not rinse the peppers to remove the skin, as rinsing will remove flavor. Stem and seed each pepper, then dice
Set aside to cool. Preheat oven to 350 degrees. Place a baking sheet in the oven to heat. Line base of a 12-by-8-inch rectangular or 10 1/2-inch round pie pan with two-thirds of the pastry and fill with chicken mixture. Brush pastry edges with beaten
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