Serves 8

Small boneless hams are available in the meat case at most supermarkets. An equal weight of ham steak can be used. To ensure that the rice cooks evenly, cover the surface with aluminum foil when cooking. Use low-sodium chicken broth or the dish will be too salty. Serve with hot sauce.

Ingredients

• 6 slices bacon, chopped
• 1 (1- to 1 1/2-pound) boneless ham, cut into 3/4-inch-thick planks (see note)
• 1 onion, chopped fine
• 2 celery ribs, chopped fine
• 4 garlic cloves, minced
• 1/2 teaspoon dried thyme
• 4 cups low-sodium chicken broth (see note)
• 2 (16-ounce) bags frozen black-eyed peas
• 2 bay leaves
• 1 1/2 cups long-grain rice
• 3 scallions, sliced thin

Instructions

• 1. BROWN PORK Cook bacon in Dutch oven over medium heat until crisp, about 8 minutes. Using slotted spoon, transfer bacon to paper towel-lined plate. Pour off all but 1 tablespoon fat from pot and brown ham, about 3 minutes per side. Transfer to plate with bacon.

• 2. COOK VEGETABLES Add onion and celery to pot and cook until softened, about 5 minutes. Stir in garlic and thyme and cook until fragrant, about 30 seconds. Add broth, peas, bay leaves, and browned ham and bring to boil. Reduce heat to low and simmer, covered, until beans are just tender, about 20 minutes. Transfer ham to cutting board and cut into ½-inch pieces.

• 3. SIMMER RICE Place rice in fine-mesh strainer set over large bowl. Rinse under running water until water runs clear, about 1 minute. Drain rice well and stir into pot. Place square of aluminum foil directly on surface of simmering liquid. Simmer covered until liquid is absorbed and rice is tender, about 20 minutes, stirring and repositioning foil twice during cooking. Remove from heat and let stand, covered, for 10 minutes. Fluff rice with fork. Stir in scallions, bacon, and ham. Serve.

Hoppin’ John – Recipe | Cook’s Country – Recipes That Work

Provencal New Potatoes Recipe

 

• Prep time: 10 minutes
• Cook time: 50 minutes

The garlic cloves are cooked with their peels still on (but crushed) to help keep the garlic from burning or drying out. The peels also help keep the mushy roasted garlic distinct, so that if an individual doesn’t want to eat garlic, it can be avoided. You can either remove the skins before serving, or let the individual remove them once served.

Ingredients

• 2 lb small new potatoes (look for the smallest you can find, the potatoes should be no bigger than 1 1/2 inches, if they are bigger, cut them into 1 to 1 1/2 inch pieces)
• 1 medium onion, sliced in the direction of root to top
• 6 cloves of garlic, crushed with peel on (do not remove peel)
• 2-3 small to medium vine-ripened tomatoes, or plum tomatoes, cut into 1 1/2-inch chunks
• 10 pitted olives, green and black (Kalamata and Nicoise)
• 1/2 teaspoon red chile flakes
• 1/4 teaspoon garlic powder
• 1 Tbsp herbes de Provence
• 1/2 cup olive oil
• 2 teaspoons red wine vinegar
• 2 teaspoons Kosher salt
• Freshly ground black pepper

• 1 Tbsp chopped fresh chives for garnish

Method

1 Preheat oven to 400°F

2 Put all ingredients (except chives) into a bowl, toss with your (clean) hands to coat completely with oil and seasonings.

3 Spread out in an even layer in a roasting pan.

4 Put the potatoes in the oven, cook for fifteen minutes at 400°F. Then reduce the heat to 375° and cook for 30 to 40 minutes more, until the onions and tomatoes are somewhat caramelized and the potatoes are cooked through. Halfway through cooking, stir the potatoes so that they remain well coated with oil and do not get dried out, and the bottom of the pan stays coated with oil.

5 Remove from oven and let sit until cooled to room temperature.

Sprinkle with freshly chopped chives to serve. Excellent served with steak and a side of greens. (You can toss fresh spinach or chard with the oil remaining in the potato roasting pan and put back into the oven for just a few minutes until just wilted.)

Yield: Serves 4 to 6.

Provencal New Potatoes Recipe | Simply Recipes

Ingredients

• 1 tablespoon chili powder
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/4 teaspoon crushed red pepper flakes
• 1/4 teaspoon dried oregano
• 1/2 teaspoon paprika
• 1 1/2 teaspoons ground cumin
• 1 teaspoon sea salt
• 1 teaspoon black pepper

Taco Seasoning I Recipe – Allrecipes.com

This is a really nice steak from grass fed cattle I ate at Parker’s Blue Ash Grill in Cincinnati. Organically grown, grass fed cattle is a popular trend in dining. The steak was served on a medley of vegetables and topped with a small dab of herbed butter. The meal was a bit expensive but I told my wife she was worth it. My wife and I were celebrating our 28th wedding anniversary.

INGREDIENTS:

• 1 tablespoon vegetable oil
• 2 1-pound racks of lamb
• Kosher salt and freshly ground black pepper
• 4 slices good quality stale white bread, torn into large pieces
• 2 tablespoons finely chopped fresh mint
• 2 tablespoons finely chopped fresh parsley
• 2 tablespoons finely chopped fresh chives
• 2 tablespoons Dijon mustard

METHOD:

1. Preheat the oven to 400 degrees F.
2. Heat the oil in large ovenproof skillet over medium-high heat until it shimmers. Season the lamb with salt and freshly ground black pepper and place the lamb fat-side down in the skillet and cook on all sides until golden, about 6 minutes total.
3. Place the lamb in the oven, fat-side up, and cook until the center of the lamb registers 125 degrees F on a meat thermometer, approximately 10 minutes.
4. Place bread in a food processor and process until crumby. Add the herbs and pulse to just combine.
5. Remove the skillet from the oven, remove the lamb from the skillet, and smear the top and sides of the lamb with mustard. Cover the mustard with the breadcrumb mixture. Return the coated lamb to oven and cook until the crumbs are lightly toasted and the thickest part of the lamb registers 130-to-135 degrees F on a meat thermometer for medium-rare, about 5 minutes.
6. Allow the lamb to rest for 10 minutes before carving. Carve and serve.

Super, healthy Easter dinner, on a shoestring! – The Early Show – CBS News

This crunchy, sweet granola is studded with toasted almonds, pumpkin seeds, and dried cranberries and peaches. Feel free to substitute any combination of nuts and fruit, or swap the maple syrup for honey. It makes an ideal holiday gift, and will keep for up to two weeks stored in an airtight container at room temperature.

Ingredients

serves 6 cups

• 3 cups rolled oats
• 1 cup shredded unsweetened coconut
• 1 cup coarsely chopped almonds
• 1/2 cup green pumpkin seeds
• 1/3 cup packed dark brown sugar
• 1/4 teaspoon cinnamon
• 1/4 teaspoon salt
• Pinch of allspice (optional)
• 1/2 cup canola oil
• 2 tablespoons maple syrup
• 1 1/2 cups dried cranberries
• 1 cup diced dried peaches

Procedures

1. Position the oven rack in bottom third of oven. Preheat oven to 325°. Combine oats, coconut, almonds, pumpkin seeds, brown sugar, cinnamon, salt, and allspice (if using) in large bowl. Add canola oil and maple syrup and stir until all ingredients are well combined.

2. Spread mixture on baking sheet and bake, stirring often, for 25 minutes. If nuts or coconut are toasting too quickly, turn oven down to 300°.

3. Remove granola from oven and let cool on pan for 20 minutes. Stir in dried cranberries and dried peaches. Cooled granola will keep for up to 2 weeks in sealed container at room temperature

Holiday Granola | Serious Eats : Recipes

From Recipes

Editor’s note: On Mondays, Kristen Swensson of Cheap, Healthy, Good swings by these parts to share healthy and delicious recipes with us. Take it away, Kristen!

[Photograph: Kristen Swensson]

Back in the olden days of yore, when I began eating a bit healthier, hummus became a major part of my meal plans. I spread it on pita. I ate it with vegetables. I sculpted it into the likeness of Alec Baldwin. Tasty and inexpensive, it provided valuable fiber and protein, as well as a substantial stand-in for richer, dairy-filled dips.

However, I’ve been experimenting with other legumes lately. It’s not that hummus has fallen out of favor. It’s just a big, bean-filled world out there, and I aim to actualize its full dip potential.

This Black Bean Dip comes from RecipeZaar, which is a fairly reliable resource, provided you stick to dishes rated at least four-and-a-half stars. While almost entirely fat-free, the dip is rich and hearty, with a nice kick. Fresh scallions and lime juice keep it lively, even though it’s made largely of pantry ingredients.

Admittedly, it’s not the most attractive dip in the world; and for what could be the first time, that has nothing to do with my ability to take a decent food photo. But appearance doesn’t necessarily coincide with flavor, right? I mean, I think we can all agree that baba ghanoush looks like baby puke, and squid ink pasta is essentially a Tim Burton set decoration.

Despite the aesthetics, it remains pretty dang delicious. Serve some before a Mexican feast or as part of your office lunch. You’ll be sated/happy either way, and it might make you forget about hummus. (At least for a little while, anyway.)

Black Bean Dip

Makes about 2 cups dip.

Adapted from RecipeZaar.

Ingredients

2 cups canned black beans, drained and rinsed
4 teaspoons tomato paste
3 tablespoons water
2 medium cloves garlic, minced
1 tablespoon lime juice
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/8 teaspoon cayenne pepper
2 scallions, green parts chopped
2 tablespoons canned green chilies, chopped

Procedure

1. Combine beans, tomato paste, water, garlic, lime juice, cumin, salt, and cayenne in a food processor. Puree until it reaches a dip-like consistency. If you find it’s lacking something, add more. (I like a lot of lime juice.) Pour into a bowl.

2. Add scallions and green chilies to dip. Stir thoroughly to combine. Top with extra scallions and a few lime wedges. Serve with pita chips or vegetables.

Healthy & Delicious: Black Bean Dip
Kristen Swensson
Mon, 26 Apr 2010 13:00:00 GMT

From Recipes

[Photograph: Caroline Russock]

One-Pot Roast Chicken

- serves 4 -

Adapted from In The Green Kitchen by Alice Waters.

Ingredients

1 three-pound chicken
Salt and fresh-ground black pepper
3 potatoes, peeled and thickly sliced
2 carrots, peeled and thickly sliced
2 onions, peeled and quartered
2 celery stalks, thickly sliced
4 large shallots, peeled
Fennel, squash, turnips, parsnips, or other vegetables (optional)
2 bay leaves
2 or 3 thyme sprigs
2 to 3 tablespoons butter

Procedure

1. First prepare the chicken. To remove the wishbone at the top of the breast, use a small knife to scrape along the bone to expose it, then insert the knife and run it along the bone, separating it from the flesh. Use your fingers to loosen it further, grasp the tip of the wishbone, and pull it out. Tuck the wing tips back and under the neck.

2. Tying the chicken plumps the breast up and brings the legs into position for even roasting. Cut a length of cotton string. With the chicken on its back, slip the string under the tail and bring the ends up over the legs to form a figure eight. Loop over the end of each leg and draw the strings tight to bring the legs together. Draw the string back under the legs and wings on either side of the neck. Pull tight, wrap one end around the neck, and tie off the two ends. Salt the chicken evenly all around. Coarse salt has a good texture of large grains that makes it easy to calibrate how much salt you are putting on the chicken; sprinkle it from up high, so that it falls like snow. Season liberally with fresh-ground pepper.

3. Preheat the oven to 375°F, put all the vegetables and herbs together in the bottom of a large, heavy ovenproof pot, and season with salt and pepper. Set the chicken on top, dot with the butter, and roast uncovered for 45 to 60 minutes (or longer), depending on the size of the chicken. It is done when the leg joint is pierced with a knife and the juices run clear, not pink.

4. Let the chicken rest for a few minutes before carving, and serve family-style with all of the caramelized vegetables and juices from the pot on a platter and the chicken pieces on top.

Cook the Book: Thomas Keller’s One-Pot Roast Chicken
Caroline Russock
Tue, 20 Apr 2010 17:10:00 GMT

Updated. Originally posted in 2006.

This cashew chicken recipe is one of my favorites on the site, and not just because it hails from my friend Marc Canter who I don’t see nearly enough. I first posted it several years ago after a raucous and memorable dinner that Marc prepared, accompanied by his wife Lisa and their kids Mimi and Lucy (any dinner with little kids tends to be raucous and memorable, don’t you agree?) Marc had been serenading me with stories of his famous cashew chicken, his trademark dish, tested and perfected over decades of crashing at the homes of old and new friends in exchange for his cooking. One of the things I like so much about Marc’s cashew chicken is that it is a good base recipe from which one can easily expand. Several people suggested the addition of some ginger and onion greens, which I agree works well and I’ve added in this updated version as an option. I’ve also enjoyed it with some fresh chopped pineapple thrown in, giving it some sweetness. Others have added vegetables such as broccoli or snow peas. Note that the amounts are all approximate. Marc doesn’t really measure; like most natural cooks I know, he "eyeballs" it. But with these ingredients, in approximately the right proportions, it’s hard to go wrong.

Marc’s Cashew Chicken

You can whip this up pretty quickly if you first start with the marinade, then chop the vegetables and cook the cashews while the chicken is marinating. By the way, several people have suggested toasting the cashews in lieu of boiling them. I think that’s a great idea; it will bring out even more flavor and the cashews will be crunchy. To toast them, heat a skillet on medium high heat, add the cashews, stir until lightly browned.

Ingredients

• 4 skinless, boneless, chicken breasts (about 1 1/2 to 1 3/4 pounds total), cut into 1-inch cubes
• Peanut oil (about 3/4 cup, can substitute other vegetable oil)
• Chili Powder (about 3 Tbsp)
• Tamari (about 1/2 cup) (if you don’t have access to tamari you can substitute soy sauce, use Wheat-free tamari or soy sauce if you need to cook gluten-free)
• Honey (about 1/2 cup)
• 2 cups raw cashews
• Salt
• 3 cups roughly chopped onions (about 2 medium large onions)
• 3 cups roughly chopped mushrooms

Optional

• 1-2 teaspoons minced fresh ginger
• 1/4 cup chopped green onion greens

Method

1 Marinate the chicken. Place the cubed chicken in a medium bowl. Add the oil. Add the tamari until the marinade turns dark brown (about 2 Tbsp per breast). Sprinkle the chili powder over the chicken pieces while stirring, so that each piece of chicken gets well coated with the chili powder and marinade. Stir in the honey, about 2 tablespoons for each breast. Add chopped ginger if using. Marinate for 1/2 hour to several hours, the longer the better.

2 Place cashews in a saucepan, cover with water, add a teaspoon of salt. Bring the water to a boil and simmer until the cashews are soft, a couple of minutes (the water will get foamy). Remove from the heat, strain and set aside.

3 Heat a large skillet on medium high heat. Working in batches if needed so you don’t crowd the pan, use tongs to remove the chicken pieces from the marinade and place them in the pan, reserving the extra marinade. Sauté the chicken pieces until just cooked through, remove from the pan and set aside. Place any extra marinade back in the pan and simmer for several minutes (to kill any bacteria). Pour off all but 1 Tbsp of the marinade into a separate bowl and reserve.

4 In the same pan, sauté the onions on medium high to high heat for several minutes. Add mushrooms and continue to sauté until onions are translucent and mushrooms are cooked, several minutes more. Add some reserved marinade to the pan if necessary.

5 Combine chicken, mushrooms, onions, with the cashews. Stir in onion greens (if using) right before serving. Serve over rice.

Serves 4-6.