Monday, March 14, 2011

Weekly Recipes #52 - Heather

Salt and Vinegar Potato Bites

6 med red or yellow potatoes, cut into 1 inch cubes (3 cups)
2Tbs vegetable oil
1cup malt vinegar
3 Tbs sugar

1...soak potatoes in large bowl of cold water for 30 minutes. Drain, and pat dry.
2...preheat oven to 425F. Toss potatoes with oil on baking sheet, and spread in single layer. Roast 45 minutes, or until golden and crisp, turning 2 or 3 times. season with salt and pepper.
3...meanwhile, bring vinegar and sugar to a simmer in saucepan over medium heat. Cook 15-20 minutes, or until liquids reduced by half, stirring occasionally. Serve malt sauce on the side for dipping, or drizzle over potatoes.

** thought this would go well with the sliders recipe that someone posted a while back.

Broccoli-Edamame Soup with Jumbo Goat Cheese Croutons

2 Tbs olive oil
1 large onion, chopped (2cups)
1/4 tsp ground nutmeg
6 cups low sodium vegetable broth
3 cups frozen shelled edamame
1 lb broccoli, trimmed, stems and florets chopped
2 cloves garlic, minced (2tsp)
8 1/2-inch thick slices from skinny whole-grain baquette
4 oz aged goat cheese, shaved

1...Heat oil in large pot over medium heat. Add onion and nutmeg, and season with salt and pepper, if desired. sauté 10 minutes. Stir in 1/2 cup broth, scraping bottom of pot to lift off any brown bits. Add remaining 51/2 cups broth, edamame, broccoli, and garlic. Bring mixture to a boil, reduce heat to medium-low and simmer, partially covered, 20 minutes.
2...Meanwhile, preheat oven to 350 F. Arrange baguette slices on baking sheet, and bake 6 minutes, or until crunchy on both sides. Remove from oven, and arrange cheese over toasts. Return to oven, and bake 6 minutes more, or until cheese has softened.
3...Working in batches, transfer soup to blender, and blend until creamy and smooth. Return soup to pot, and warm over low heat. Ladle soup into 8 soup bowls; float 1 cheese crouton in center of each bowl.

Purple Cabbage Salad with Edamame, Golden Raisins, and Smoked Almonds

1 1/2 cups frozen shelled edamame
2 cups thinly sliced red cabbage
1 orange bell pepper, cores, seeded, and thinly sliced
1 cup finely diced pineapple
1/4 cup golden raisins
16 smoked almonds, coarsely chopped
1/4 cup chopped fresh mint
2 Tbs fresh lime juice
2 Tbs honey
1/4 tsp chile-garlic sauce

Bring small pot of water to boil. Add edamame and cook 10 minutes. Drain, and refresh under cold water. Transfer to large bowl; add cabbage, bell pepper, pineapple, raisins, almonds, mint, lime juice, honey, and chili-garlic sauce. Toss well, and season with salt and pepper if desired.

Spiced Chicken with Couscous Salad

Beef and Goat Cheese Sandwiches (since we bought goat cheese)

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