Black Beans and Rice

This is a great meal because you can make a big pot on the weekend and then eat it for lunch throughout the week.  If you want to use this for a dinner party, pair it with the Chile Rubbed Shrimp.  Just make sure to soak the beans overnight and the rest is easy!  I like to soak my beans in the same pot I plan on cooking them in so that its less dishes to wash.  Also, keep in mind you need to cook the beans for about 2 hours so start them early to have them in time for dinner!

Makes 8 one-cup servings of beans and rice

Ingredients
1 1b dried black beans
2 cups dried rice (whatever type you'd like)
4 cups chicken broth (or veggie if you'd like this to be a vegetarian dish)
2 bouillon cubes
1/2 red bell pepper
1/2 sweet onion
3 garlic cloves - skins removed and just slightly mashed with the side of a knife
1/2 celery stalk
3 cilantro sprigs
1 tsp of cumin
1/2 tsp of coriander
Canned diced green chiles
Chipotle Tabasco

Drain the beans and put them back in the pot.  Add the broth plus 2 cups of water.  Turn on the heat and while the pots starting to heat add the bell pepper, onion, garlic, celery and cilantro to the pot (none of these ingredients need to be chopped - they are just for flavor so leave them whole and keep it easy).  Once the pot starts boiling, turn it down to a simmer and cover for 45 minutes.  After 45 minutes add cumin, coriander, and a few dashes of tabasco.  Stir, recover and leave on for another 45 minutes.

Now this time your timer goes off its time to taste the beans - this is the best way to tell if they are done.  The beans should be velvety in texture - not grainy or hard.  If there is any doubt, keep them simmering for another 1/2 hour and you should be good.

While you are waiting for your beans to finish, go ahead and cook your rice.  I like to flavor my rice with the bouillon cubes, but you can leave them out if you'd prefer.

When the beans are done, taste and season with additional tabasco if you'd like.  Stir in about 3/4 can of the diced chiles.  Stir in your rice - use about a 1/2 the cooked rice if you like your beans and rice a bit soupier - or use it all if you want to make it carborific.  Save any left over rice for another purpose (maybe the Cheddar and Poblano Stuffed Portobellos)

Serve hot with garnishes like diced tomatoes, avocado, fresh grated cheddar, cilantro, or sour cream.  This will last 3 days in the fridge so enjoy the leftovers!

Chile Rubbed Shrimp with Avocado Salsa

This is great served with the Black Beans and Rice.  I like cooking it under the broiler, the same way I did for the Shrimp Cocktail, but you can also grill these or saute them with some vegetables.

Serves 4

Ingredients

For shrimp:
1 lb large shrimp
1 tbsp ancho chili powder
2 garlic cloves, pressed
1 tsp dried oregano
1/2 tsp cumin
1/4 tsp coriander
1/2 tsp fresh ground pepper
2 tbsp olive oil

Mix all ingredients except for shrimp in a large bowl.  Peel shrimp and add directly to marinade.  Toss to coat and put in the fridge while you make the salsa.

For salsa:
2 ripe avocados, diced
1/4 cup diced tomatoes
2 tbsp sliced scallions (dark green parts only)
1 tbsp chopped cilantro
1 lime
kosher salt

Add avocado, tomatoes, scallions and cilantro to a medium bowl.  Squeeze lime over ingredients and season with a bit of salt.  Gently stir to combine and place in fridge while you finish the shrimp.

Place a broiler pan or baking sheet under the broiler and heat on high for 5 minutes.  Place shrimp on hot broiler pan (use should hear them sizzle) and broil for 3 minutes on high.  Flip and broil another 3 minutes on the other side.

Serve hot over rice and beans with avocado salsa as a garnish.

Peggy's Chicken and Dumplings

My mom adapted this from our Grandmother Peggy's recipe.  This makes a lot of food - so be prepared to have left overs. 

For the chicken

6-8 boneless skinless chicken breasts

1 tbsp butter

1 onion, diced

6 carrots, sliced

1 stalk celery, sliced

2 bouillon cubes

3 cups water

In a large 12 inch skillet,  brown the chicken breasts in the butter.  Add the vegetables, bouillon and water and bring water to a boil.  Lower heat to a simmer and cover.  Simmer for 30 minutes.  Once done simmering, remove chicken and veggies from broth - place in a large bowl and cover with aluminum foil.  Set aside and keep warm.  Pour broth in a container. 

For the gravy

1 stick of butter
1/2 cup flour


Melt butter in same skillet over low heat.  Add flour, stirring constantly, until thick.  Add broth in cups to skillet and bring to simmer.  Keep adding broth until it is all used and gravy is of desired consistency. 


Return chicken and veggies to the skillet and place in the gravy.  Keep covered over low heat while you make the dumplings. 

For the dumplings

1 1/2 cups flour

3 tsp baking powder

3/4 tsp salt

3/4 cup milk

3 tbsp oil

In a medium bowl, mix flour, baking powder and salt.  In a separate bowl mix milk and oil together and then add to dry ingredients and mix until just moistened. 


Turn the heat up a bit so the gravy starts to simmer.  Drop dumpling dough on top of chicken and veggies in heaping spoonfuls.  It may not look like enough to start - but trust me these dumplings get big!  Cover again and simmer over medium low heat for 15 - 20 minutes.  Serve when 


Bring gravy to slow simmer. Drop dumplings directly on top of chicken pieces by large heaping spoonfuls. Cover tightly. Simmer slowly for about 15-20 minutes and serve when dumplings are done- they will be the consistency of very soft biscuits or shortbread when you check inside. Not doughy or soggy.


Serve in deep bowls and enjoy!

Cheddar and Poblano Stuffed Portobello Mushrooms

Such an easy recipe - a perfect weeknight meal for two.

Ingredients
2 portobello mushroom caps, cleaned and gills scraped from cap - get the biggest ones you can find
2 poblano peppers
1 tsp olive oil
1/3 cup chopped onion
1/2 cup cooked rice (1/4 cup dry)
1 cup baby spinach, coarsely chopped
1/4 cup shredded cheddar cheese

Start rice cooking while you prep the rest of the ingredients.  Broil the poblano peppers on high about 3 inches away from the heat 5-8 minutes on each side - the skin will start to blacken and bubble which is good.  Once its charred on both sides, move to a bowl and cover with aluminum foil to cool.

Once the poblano pepper is done under the broiler, move the mushroom caps to the broiler and broil cap side up towards the heat so liquids drain easily.  Broil about 5 - 10 minutes until soft.  Remove from broiler and set aside.

While mushrooms and poblano are broiling,  saute the onion in 1 tsp of oil until soft.  Add spinach to pan and stir till wilted.  Turn off heat.

By now the rice should be cooked - mix the rice, spinach and onion in a bowl together.  Take poblanos from bowl and peel skin away (it should pull away easily with your fingers), remove seeds and dice.  Add poblanos and cheddar cheese to rice mixture.  Season to taste with salt and pepper.

Pre-heat oven to 325.  Place mushrooms capside down in an oven safe pan and spoon rice mixture into mushroom cap - use the entire mixture even if it overflows into the pan (trust me - its so good you'll want to eat it all!).  Bake stuffed mushrooms for 20 minutes and serve.

Huevos Rancheros

A great way to use the left over ingredients from the Chipotle Mushroom Tacos.  Super easy dinner - takes all of 30 minutes to make.

Ingredients
15oz can black beans, drained and rinsed
2 tbsp olive oil
2 garlic cloves, pressed
1/2 chipotle in adobo sauce, finely chopped
1/4 tsp salt
2 tbsp cilantro
4 tortillas
4 eggs
milk
sharp cheddar cheese
guacamole
salsa
sour cream

The hardest thing about this recipe is making the black beans.  Heat the olive oil in a non-stick skillet, add garlic and chipotle and simmer until fragrant - about 1 minute.  Add black beans, salt, and 1/3 cup of water and simmer for 5 minutes.  Add cilantro, turn heat down to low and cover for about 15 minutes until most of the liquid is evaporated.

Layer the tortillas on a plate, with a paper towel between each layer - heat for 1 minute in the microwave and set aside.

Heat salsa in a small bowl for about 30 seconds (that way it won't cool the eggs down) and set aside.

Beat the eggs with a splash of milk and scramble in a non-stick skillet.  While eggs are cooking, arrange two tortillas per plate, top with fresh shredded cheddar cheese, the black beans, then the eggs.  Then garnish with salsa, guacamole, and sour cream. 

Enjoy!

Chipotle Mushroom Tacos

This is a fun healthy take on tacos.  Inspired by a recipe in Martha Shulman's Recipes for Health - an excellent cookbook for anyone looking to cook healthier in the New Year.  We served this with a side of Spanish rice.

 Makes 4 - 6 tacos


Ingredients
1 tbsp grapeseed oil
1 large shallot, thinly sliced
1 lb mushrooms (any variety - I used cremini), sliced
1/2 tsp salt
1/2 chipotle chile in adobo sauce - finely chopped
2 garlic cloves, pressed
2 tbsp cilantro, chopped
4-6 tortillas

Garnishes
Crumbled feta
Salsa
Guacamole
Sour Cream

Heat oil in a non-stick skillet over medium heat.  Add shallot cook until tender - about 2 minutes.  Add mushrooms and cook until starting to brown - about 3 minutes.  Add salt, chipotle pepper, and garlic - stir well.  Continue to cook, stirring frequently, until all the liquid in the skillet has evaporated for the most part - about 5 to 10 minutes.  Stir in cilantro and turn off heat.

Serve with heated tortillas and your choice of garnishes.

Mushroom Soup with Sherry and Truffle Oil

Inspired by Anthony Bourdain's Mushroom Soup from Les Halles.  This was the perfect way to use up my left over turkey stock from Christmas.  I couldn't believe how easy this recipe was to make - especially with a handy immersion blender!  This could easily be made vegetarian as well. 

INGREDIENTS

6 tbsp butter
1 onion, thinly sliced
12 oz button mushrooms, halved (quartered if large)
4 cups chicken stock (or veggie if you want to make vegetarian)

1 sprig parsley  

3 oz sherry
1 tsp salt 

fresh cracked pepper

black truffle oil (optional) 

Melt 2 tbsp of oil in a large pot and saute onion until soft but not brown.  Add remaining butter, melt and then stir in mushrooms - saute 8 minutes.  Add parsley sprig and chicken stock and bring to a boil.  Cover and simmer for an hour.  

Puree with immersion blender or in pour into regular blender and puree.  If using regular blender, pour it back in the pot and bring back to a simmer.  Stir in sherry and season with salt and pepper to taste.  Drizzle with truffle oil if desired and serve.

Serve with crusty bread and brie cheese and a green salad for a complete meal.

 

Peggy's Angel Biscuits

Makes 3 dozen.  Dough can be made several days ahead of time, and biscuits can be baked the day before though they are best hot out of the oven. 

Ingredients
5 cups flour
1/4 cup sugar
3 tsp baking powder
1 tsp baking soda
1 1/2 tsp salt
1 cup Crisco
1 pkg dry yeast
2 cups buttermilk
2 tbsp melted butter

Mix together first 5 ingredients in a large bowl and set aside.  Dissolve yeast into 2 tbsp warm water, then add buttermilk.  Add buttermilk and yeast to dry ingredients and stir together.  Cover and refrigerate for at least a few hours.

Roll out dough on lightly floured surface to 1/4 inch thick.  Cut and re-roll scraps to create additional biscuits - can be done twice.  Place on lightly greased baking sheet and brush tops of biscuits with melted  butter.  Cover biscuits with wax paper and let rise in a warm place for 1 1/2 hours

Bake at 400 for 15 minutes until golden brown.

Turkey Gravy

I thought this was so gross when I was a kid but now I can't eat Thanksgiving Turkey and Dressing without it!

Ingredients
Neck and Giblets from Thanksgiving Turkey
Water
Chicken Bouillon
1 stick of butter
1/2 cup flour

Cover reserved giblets and neck from turkey with about 5 cups of water in a large sauce pan.  Add 2 chicken bouillon cubes.  Cover and slowly simmer for several hours - add more water as needed.  Once the turkey is about ready, strain the giblets and reserve the stock.  Discard all the giblets and neck with the exception of the liver which you can dice up and add to the gravy if that's your thing

Wipe out the sauce pan and melt a stick of butter in it.  Stir in 1/2 cup flour to make a roux.  Gradually add back in 2-3 cups of turkey stock, stirring constantly.  Once gravy simmers and has reached desired thickness (its up to you how thick you want it - the longer you stir it the thicker it gets) add chopped liver (if desired), cover and turn off heat but keep on oven to keep warm until ready to serve.

Peggy's Cornbread

My grandmother Peggy made this cornbread, I think that her mom may have made this cornbread, and my mom now makes it every Thanksgiving.  It is the critical component of the Thanksgiving dressing!  Ideally you'd make this in an heirloom cast iron skillet but if you haven't got one I would recommend baking in a heavy bottomed Caphalon 12 inch skillet with deep rounded edges.

Ingredients
8 slices of bacon
2 cups white cornmeal
1/2 cup flour
1/4 cup sugar
1 tsp baking soda
1 tsp salt
2 tsp baking powder
2 cups buttermilk
2 eggs, slightly beaten

Pre-heat oven to 400

Heat skillet over medium high heat and place bacon in pan - fry until crisp and fat is rendered, then remove from pan and set aside for another use.  Reserve fat in pan and keep warm.

In a large bowl combine cornmeal through baking powder.  Stir in buttermilk and eggs and mix until smooth.  Pour majority of hot bacon fat into batter - leave some in the skillet to keep greased - and stir until mixed.  Don't worry if the batter sizzles when you pour the fat in - it does that.  Pour the batter in the skillet and bake for 35 - 40 minutes until top is golden brown.

Roasted Vegetables with Hollandaise and Smashed Red Potatoes

Roasted Vegetables:

Pre-heat oven to 450 degrees
Combine 3/4 cup olive oil, juice of one lemon, and 1/4-1/2 cup fresh chopped herbs. I used fresh parsley, cilantro, thyme and sage from my new fall herb garden. Add 1- 2 tsp kosher salt, ground pepper, red pepper flakes, and 2 cloves of garlic crushed. Whisk these ingredients together and set aside.
In an oven safe roasting dish, Pyrex dish, or oven safe pot, chop and combine a variety of fresh vegetables. I used 1 lb Brussels sprouts, 1 head of cauliflower, 1 red pepper, 5 carrots, 3 stalks of celery, 1 medium yellow onion, and 3 shallots. Pour olive oil- herb mix over vegetables and toss. Take 1/4 cup butter, cut into to cubes, and distribute over vegetables. Bake for 35 minutes, stirring every 10 minutes.

Hollandaise Sauce:

Separate 4 egg yolks from the whites. Combine the 4 yolks with juice of one lemon in a metal bowl or a heat safe Pyrex bowl. Whisk in 1/8 tsp cayenne pepper, 1 tsp kosher salt, fresh ground pepper, and if desired 1 tsp tarragon. Melt 1/4 cup butter and set aside, re-heat if it starts to cool.
Over low heat bring one cup of water just to a simmer in a small saute pan and then remove from hot burner. Place yolk-lemon mix in its heat safe bowl over saute pan with hot water. Whisk in melted butter, and continue whisking until mixture has just started to turn a light yellow color about 1 minute. If kept over heat for too long the eggs will thicken and scramble.

Smashed Red Potatoes:

Boil 8 red potatoes till soft, about 20-25 minutes. Drain water. Roughly slice through potatoes with butter knife to break them up, leaving skin on. Add in 4 tbsp butter, 1/4 cup half-and-half, and beat together. Add in salt, pepper, and garlic to taste.

Mushroom and Barley Casserole

This is one of my favorite dishes I've tried in the last month.  I adapted this from 101 Cookbooks (which is one of my most favorite food blogs) and its just delicious.  I love how the barley and mushrooms create something so rich but healthy as well!

Serves 4

1/2 cup pearl barley (I love barley, but if you don't have it in your pantry sub brown rice)
1 1/2 cups water
1 veggie bouillon cube (optional)
1/2 tbsp olive oil
1 tbsp butter
6oz mushrooms (your favorite kind will do - I used baby bellas), chopped
1/2 large onion, diced
1 large clove of garlic, minced
1/4 cup mixed fresh herbs (basil, oregano, thyme - whatever you like best)
4 oz low fat cottage cheese
4 oz low fat sour cream
1 egg
2 oz fresh grated parmesan
Kosher salt
Pepper

Preheat oven to 350

Boil the water, barley and bouillon in a large pot uncovered.  Once boiling, reduce to a simmer for 30 minutes or until the liquid has been absorbed. 

In the meantime, heat butter and olive oil in a saute pan.  Once butter has melted add mushrooms and saute until soft and golden brown and season with a bit of salt.  Add onion and garlic, season with a bit more salt and saute until soft.  Turn off heat and stir in barley.

In a large bowl, combine basil, egg, cottage cheese and sour cream.  Once combined, mix in barley mixture.  Pour cheese and barley mixture into an 8x8 dish, and sprinkle evenly with parmesan and fresh cracked pepper.

Bake uncovered for 30 - 45 minutes until cheese on top is well browned.  Allow to rest for a few minutes before serving.  Sprinkle with additional parmesan as desired.

Enjoy!

Grilled Tandoori Chicken

This recipe has a lot of spices that you may not have in your cupboard, but its worth the investment.  Besides, they last forever, and you may find a ton of new ways to spice your recipes!

Serves 4

1 chicken (3 to 3 1/2 lb), cut into 8 pieces and skin removed (Note - if you prefer all white meat, just buy 3 lbs of breasts)
3 tbsp fresh lemon juice
1 1/2 tbsp water
1 1/2 tsp salt
1/4 tsp ground turmeric
1/2 cup lowfat greek yogurt
2 garlic cloves, chopped
1 tbsp chopped fresh ginger
1 1/4 tsp ground coriander
3/4 tsp ground cumin
1/8 tsp cayenne


Using a sharp knife, cut shallow incisions in the chicken pieces at about 1/2-inch intervals. In a large, glass dish or stainless-steel pan, combine the lemon juice, water, salt, and turmeric. Add the chicken pieces and turn to coat. Let the chicken pieces marinate for 5 minutes.

Meanwhile, in a small bowl, combine the yogurt, garlic, ginger, coriander, cumin, and cayenne. Spread over the chicken; turn to coat. Let marinate for 10 minutes.

Grill the chicken over moderately high heat (425 - 450).  Grill for 10 minutes, then flip and cook for an additional 10 - 12 minutes.

Serve with toasted naan, hummus, and chick pea salad.

Enjoy!

Grilled Stuffed Portobello Mushroom Burgers

Serves 2

3 portobello mushrooms
1/2 yellow bell pepper
1 medium shallot
1 garlic clove
2 tbsp fresh dill - chopped
2 oz shredded gouda
Kosher Salt
Cayenne Pepper
1/4 cup mayo


2 Fresh hamburger buns from the bakery (Ryan and I like brioche buns from the local farmer's market)
1 small bunch of arugula or baby spinach
2 thin slices of fresh tomato

Take the mushroom caps and clean with a damp paper towel, brushing dirt off the cap.  Remove the stems from the inside of the cap, cut away any dirt, and set aside.  Scrape the gills out of the two prettiest caps using a small spoon.  Set aside.

Take the third cap (the not so pretty one) an chop it up along with the mushroom stems.  Grind in a food processor until coarsely mixed, then set aside in a bowl.  Next, chop the bell pepper, shallot, and half the garlic clove into large chunks, and grind in food processor until coarsely mixed.  Saute bell pepper mixture in a pan with a little bit of olive or grapeseed oil until soft - about 5 minutes.  Add chopped mushroom to bell pepper mix, and continue to saute until liquid is almost absorbed - about another 5 minutes.

Pour sauteed mixture into bowl, and add shredded gouda and 1 tbsp of dill.  Stir to combine and season to taste with kosher salt and cayenne.

Heat a grill to medium heat (about 400) and grill the whole mushroom caps stem side down.  This is very important - if you start with stem side up, the cap will collect juices and you'll have to drain it before you can continue.  Grill for 7 minutes, then transfer them to a plate and fill with sauteed cheese mixture.  Place back on grill, filling side up, for another 5 minutes.

While a friend takes care of the grilling, mix mayo, remaining garlic (pressed or minced), and last tbsp of dill in a small bowl.  Season with pepper, and keep in fridge until mushrooms are ready.  Toast buns in broiler, and when mushrooms are done, spread sauce on both sides of the bun.  Place mushroom on bottom side of bun, and add tomato, arugula and a bit more shredded gouda if you like.

Slice in half, and serve hot!

Enjoy!

Grilled Tofu Rice Bowl with Sauteed Greens and Egg

For this recipe, prepare the tofu as described in the Tofu Taco recipe (pressing the water out).  This time we'll lightly marinate the tofu in the sauce, rather than brushing the sauce on, but grilling instructions are also the same.

Serves 2

1/2 block of extra firm tofu, drained and pressed

2 tbsp low sodium soy sauce
1/2 tsp toasted sesame oil
1/2 tsp brown sugar (heaping)
1/2 tsp grated fresh ginger
1/8 tsp red pepper flakes
1 small garlic clove, minced

1 1/2 tsp grapeseed or canola oil
6 oz washed spinach, stems removed, torn to bite sized pieces (I do not like to use baby spinach for this type of dish as I find it gets mushy)
1/4 cup thinly sliced shallots
1/2 zucchini, sliced into 1/4 inch rounds
1 bell pepper, diced
2 eggs
Basmati Rice
Sliced green onion, sriracha, soy sauce, kimchi for garnish

Prepare tofu and set aside.  Mix the next 6 ingredients and pour into a shallow dish.  Dip the tofu in the marinade and allow to sit for 1 minute, then turn to coat other side.  Repeat 1x on each side, then grill for 3-4 minutes on each side at medium heat.  Dice tofu when finished and set aside.  Reserve leftover marinade for next step.

Go ahead and get the rice started (prepare as much as you want to your liking) before moving to the next step.

Add 1 tsp grapeseed oil to saute pan, heat on medium.  Once hot, add shallots and saute 2 minutes.

Add bell pepper and saute for another 2 minutes.  Add zucchini and tofu, then pour reserved marinade into pan and simmer for a final 3-4 minutes.  Finally, add spinach to mix, turn off heat, cover and move to final step.

Get out one last fry or saute pan.  Fry up two eggs - we like ours with the yolk really runny so that it cooks on the hot veggies and really adds flavor to the whole dish.

While you are frying your eggs, have a friend prep the dishes.  By now, your rice should be done, so portion it out into two shallow bowls.  Split the veggies and grilled tofu and pile on top of the rice.  Now the egg should be done - top both bowls with one fried egg.

Garnish with condiments to your liking.  I like mine topped with slide green onions, a bit of sriracha, and kimchi.

Enjoy!

Corn-Cauliflower Chowder

This soup, an unrehearsed original, was inspired by one I had at Table 1280 in Atlanta. I have gotten it as close as I know how. Let me know if you have suggestions or other modifications!

4 cobs of corn, shucked and kernels removed
1 large bag frozen cauliflower, thawed- if you use fresh you want about 2-4 cups.
1 bunch of parsley
1 1/2 cup baby carrots
1/2 of large sweet onion
2 large stalks of celery
1/2 cup white wine
1/4 pint heavy cream
2-3 cups water
1 tbsp butter
2 cubes vegetable bouillon
1/4 tsp nutmeg
1/4 tsp cayenne pepper
Salt, pepper, and nature seasoning to taste.

Using a food processor, finely chop and grind carrots, celery, onion, corn kernels, cauliflower, and 1 cup fresh parsley, until they are a coarse puree. Combine with one tbsp butter in large soup pan over medium heat. Simmer vegetables for 10-20 minutes until they are soft. Add in vegetable bouillon, water and wine, as well as nutmeg, cayenne pepper, more salt and black pepper. Turn heat up to medium high and bring to a simmering boil for15-20 minutes. Reduce heat to low, allow to stop boiling, then stir in cream and continue over low heat for 5-10 minutes. Enjoy!

Grilled Tofu Tacos

I know some of you are thinking - yuck!  But done right, grilled tofu is an excellent substitute for animal proteins. And because it quickly takes on the flavor of anything you marinate it in - grilled tofu is a fast and easy main course.  We've made two yummy grilled tofu dishes in the last week - here's the first one!

Serves 2

1/4 cup grapeseed or canola oil
2 tsp anchiote powder (also may be called "annatto" - uf you can't find it sub smoked paprika)
1/2 tsp ground cumin
1tsp tabasco or sriracha
1/2 tsp kosher salt
1/2 block extra firm tofu (save the other half with liquid, use for rice bowl recipe later that week)
1/2 a medium zuchini sliced into 1/4 inch thick rounds
1/2 a medium onion, diced
2 cloves of garlic, pressed
1/2 a red bell pepper and 1/2 a yellow bell pepper

Slice tofu block into 3 even pieces.  Layer on 3 paper towels, cover with an additional paper towel, and press with weighted bowl or pyrex dish.  Repeat pressing 1 - 2 times, switching out paper towels each time, until tofu feels fairly dry.  Set aside

Mix the first 5 ingredients in a small bowl and brush tofu slices with anchiote oil on each side.  Grill on medium high, 3-4 minutes each side.  Dice into even pieces and set aside.  Grill bell pepper halves skin side down until charred - 3 - 4 minutes each.  Slide into strips and set aside with tofu.

Saute onion and garlic in pan with remaining anchiote oil.  Once soft, add zuchini, and bell peppers until soft - another 3 minutes or so.

Add tofu to pan and stir to mix with vegetables - season with salt and pepper to taste, add a squeeze of lemon or lime if its too spice.

Serve with tortillas, guacamole, salsa and sour cream.  Makes about 6 tacos.

Seafood Risotto

For a pescatarian dish, omit the pancetta and add a tablespoon of butter instead.  Substitute the chicken broth for vegetable broth.

Serves 4

2 Tbs. EVOO
4 oz. pancetta, cut into small dice *ask the deli for a 4oz chunk or else they'll thin slice it for you
1 small onion, cut into small dice
2 cups arborio rice
1/2 cup vermouth *I have used sweet and dry and they are both good
1 quart lower-salt chicken broth, heated *its very important to heat the broth for a creamy risotto
1/2 lb sea scallops, quartered
1/2 lb large shrimp
7 oz.  spinach, washed, spun dry, and coarsely chopped
1 cup freshly grated Parmigiano-Reggiano; more for sprinkling
Kosher salt and freshly ground black pepper

Heat the oil over medium heat. Add the pancetta and cook, stirring occasionally, until golden, 4 to 6 minutes. Add the onion and continue to cook, stirring occasionally, until soft, 4 to 6 minutes longer.
Stir in the rice until well coated with fat. Add the vermouth and cook, stirring constantly until absorbed, about 1 minute. Add 1 cup of broth and cook, stirring constantly, until nearly absorbed, about 3 minutes. Continue adding the broth 1 cup at a time, stirring very frequently until each addition is absorbed, 20 to 25 minutes total. Add 1 cup of water and continue to cook, stirring frequently, until the rice is just barely done, 3 to 5 minutes more.

Add the scallops, shrimp and spinach and cook, stirring constantly, until the scallops are just cooked, the spinach wilts, and the rice is mostly tender, with a little chew at the center, about 5 minutes longer. Stir in the Parmigiano and season to taste with salt. Serve immediately, sprinkling each portion with a little Parmigiano and a grind or two of pepper.

Norman's Bomb A** Shrimp

This 4th of July we made our friend Norman's famous Bomb A** Shrimp plus Watermelon and Tomato Salad and Grilled Corn on the Cob.  It was quite a feast!  Norman kindly gave me permission to post his secret recipe - enjoy!

Serves 4 as an Entree but also works great as a appetizer

1 1/4 lb shrimp
1/4 cup EVOO
2 tbsp lemon juice
2 tbsp fresh parsley
2 tbsp dried oregano
2 cloves pressed garlic
1 tsp grated lemon zest
1/2 tsp kosher salt
1/4 tsp ground pepper
1/4 tsp crushed red pepper flakes

Peel shrimp and set aside in fridge.  Combine all other ingredients.  Add shrimp and marinate for 30 - 60 minutes.  Skewer shrimp and place on medium heat grill.  Cook 1 minute each side and serve immediately.

Arugula-Pecan Pesto

Serve over your favorite fresh pasta- i put mine over fettuccini and it was incredible!

1/2 cup pecans
2-4 cups fresh arugula (about a 1/2 lb)
3/4 cup EVOO
4-6 garlic cloves
1/2 cup Pecorino cheese
juice of 1/2 lemon
kosher salt and fresh ground pepper to taste

Toast pecans in oven at 350 degrees for 8 minutes, once cooled coarsely chop. Peel and crush garlic cloves. Combine pecans, garlic and arugula in blender/ food processor and pulse until thoroughly chopped. Once chopped, gradually add in olive oil, lemon juice, pecorino, and salt/pepper- blend together until smooth. Prepare pasta as directed, return pasta to warm preparation pot, add pesto sauce and toss together!