Mediterranean Orzo and Chickpea Salad

Chickpeas are so versatile that if you don’t have some in your cupboard you should run out and get some now.  In addition to their regular job as beans, they moonlight as the main ingredient in hummus, a crunchy salad toss in, and when ground, a gluten free flour.  Chickpeas are a good source of fiber and protein.  Providing thiamin, vitamin B6, folate, and manganese, chickpeas are high in nutrition but low in calories.  Still not convinced?  Okay, they are also scrumptious.  

Servings: 4-6

Time:  Prep: 10 minutes;   Cooking:  9 minutes
Hardware:  Measuring spoons and cups, a cutting board and knives, a large pot, a colander, a zester, a serving bowl

Ingredients:

• 4 ounces uncooked orzo
• 1-16 ounce can of chickpeas
• 1 + 1 tablespoon LIGHT olive oil
• 1 cucumber
• The zest and juice from 1 lemon (maybe more)
• 1 pint cherry tomatoes
• 2 tablespoons fresh dill
• 1 tablespoon fresh parsley
• 1 teaspoon vinegar
• ½ teaspoon fresh black pepper
• ¼ teaspoon sea salt

1. Cook the orzo according to package directions.  Drain, toss with one tablespoon of olive oil, and allow to cool.
2. Open the can of chickpeas and rinse twice to remove the salt.
3. Chop and seed the tomatoes and cucumber.  Zest and juice the lemon. (You should have 2 tablespoons of zest and ⅛ cup lemon juice.)  Chop the herbs.
4. Toss all the ingredients together.
5. Serve at room temperature.

Baked Beans from Scratch

Everyone loves baked beans.  Making them from scratch does take time, but you will find that these beans are 1,000 times better than that stuff from a can.  You can adjust these to your taste.  As is, this recipe is spicy (chorizo, spicy mustard, red pepper) and sweet (molasses, brown sugar) and wonderful.

Servings: 6-8

Hardware:  A cutting board and knives, measuring spoons and cups, a large soup pot with a lid, a Dutch oven or a heavy ceramic dish, a skillet, foil, a wooden spoon
Time:  Soak: 8-24 hours, prep:  10 minutes, cook 3 hours (maybe more)


Ingredients:

• 1 pound bag of great northern bean, soaked and drained
• Water
• 1 tablespoon of olive oil
• 8 oz of fresh chorizo sausage-removed from the casing
• 1 small onion (½ cup)
• 3 cloves of garlic
• 2 tablespoons parsley
• 1½ cups ketchup
• 1 cup spiced rum
• ⅛ cup molasses
• ¼ cup packed brown sugar
• 2 tablespoons spicy mustard
• 2 tablespoons Worcestershire sauce
• ½ teaspoon salt
• ¼ teaspoon black pepper
• A pinch red pepper flakes
• 2 cups low sodium chicken stock (maybe more)
• 4 slices bacon

1. Pick over the beans and place them in a large soup pot.  Cover them in cold water, place a lid on the pot, and soak them for at least 8 hours or over night.  Drain the beans and discard the soak water. 
2. Bring the beans to a boil, lower the heat, and simmer until the skins begin to burst.  This will take 45 minutes to 1 ½ hours.  Drain and place in the Dutch oven.
3. Preheat the oven to 350°.
4. Wash the onion, garlic, and parsley and dice them, the smaller the better.  Remove the sausage from the casing and slice the bacon.  Set to the side.
5. Heat the olive oil in the skillet on medium high.
6. Add the onion, garlic, parsley, and sausage.  Turn the heat down to medium.
7. Stir and allow the onions, etc to sweat for 4-5 minutes.  The onions should be bubbling, but not browning.  Stir occasionally. 
8. Stir in all the remaining ingredients except the stock and the bacon.
9. Bring to a boil.  Allow to boil for 2-3 minutes stirring constantly.
10. Mix the hot liquid, chicken stock, and diced bacon into the beans.  Cover in foil.
11. Bake, covered, for 1 hour.  Check half way through, stir, and add more stock if the beans are dry.
12. Uncover and bake for another ½ hour to 45 minutes or until the beans are tender.

Serve warm.  Offer your guests hot sauce.

Start these beans now, call some friends and have a summer party tomorrow:  Beef kabobs, Spicy and Sweet Broccoli Slaw, Mactastic Macaroni Salad, corn on the cob, and Raspberry Lemonade

Asian Pork Dumplings

If you have a free afternoon, take some time and make pork dumplings.  They freeze really well.  And since one pound of pork makes 80 dumplings, you won’t need to make them again for a while.  Jeff and I love these and it is really convenient to have them in the freezer as a quick snack or appetizer.

Servings: 60-80 pieces

Time:  Prep: 30-45 minutes   Cooking:  15-20 minutes
Hardware:  A food processor/chopper, measuring spoons and cup, mixing bowl, a clean flat surface, a small bowl, a baking sheet and parchment paper (or non-stick foil), freezer bags (optional: a food saver), space in your freezer, a steamer

Ingredients:

• 1 1b ground pork
• 3 green onions (¼ cup)
• 1 cup broccoli slaw
• 3 cloves crushed garlic
• ½ tablespoon finely grated ginger
• ¼ teaspoon salt
• 2 teaspoons rice wine vinegar
• 2 teaspoons sesame oil
• 1 tablespoon soy sauce
• 1 cup water
• 2 tablespoons of cornstarch
• 60-80 dumpling wrappers*

             *If you cannot find dumpling wrappers just use wonton wrappers.
               I used a cookie cutter to cut them into circles.

1. Cover the baking sheet in paper. Set aside.
2. Wash and chop the onion.
3. Place the slaw, onions, ginger, and garlic into the food processor and pulse a few times.  The veggies should be very small.  Add the pork and remaining ingredients (except the water and the cornstarch) and pulse a few more times.
4. Put everything into the mixing bowl and make sure everything is completely mixed.
5. Fill the small bowl with water and mix in the cornstarch.
6. Work in small batches.  Do not allow the wrappers to touch.  Lay out six wrappers. Using your finger, paint the edges with the cornstarch-y water.  Place 1 even teaspoon of the pork mixture in the center of the wrapper. I used a measuring spoon to make sure each wrapper had the same amount. Fold the wrapper over, pressing as you go to make sure there is no air in the dumpling. Be careful not to tear the wrapper.  If you do you can use another wrapper as a patch.  Just tear off the smallest piece required to cover the tear and use the cornstarch-y water as glue.  Make sure the wrappers are sealed.
7. Continue in batches until you are out of filling or wrappers.
8. Lay them in a single layer in the steamer and steam for 15-20 minutes.
9. To save the dumplings for later, place them in a single layer on the baking sheet. Do not allow them to touch.
10. Place the dumplings in the freezer. When they are completely frozen, divide them into serving sizes (4-6 per person), and then use freezer bags or a food saver to freeze them for long term storage.
11. When you are ready to eat them allow them to defrost for 10 minutes and then steam as usual.

Sometimes called potstickers, these delectable little bundles are traditionally eaten to celebrate the New Year in China.  Don't wait 'til then!

Teriyaki Sauce

This can be used as a dipping sauce for pork dumplings.  It can also be brushed over chicken, fish, or shrimp during the last few minutes of broiling to act as a glaze.











Hardware:  Measuring cups and spoons, a small bowl and fork, a sauce pan, a whisk
Servings:  Makes 1 ¾ cups
Time:  5 minutes

Ingredients:

· 1 cup low sodium soy sauce

· ½ cup Miran (you can substitute white wine and a tablespoon of sugar)

· 1 teaspoon sesame oil

· ½ teaspoon powdered ginger

· ¼ teaspoon garlic powder

· ¼ cup packed brown sugar

· 2 tablespoons cornstarch

· ⅛ cup cold water

1. Whisk everything but the cornstarch and water together in the pan over medium heat.
2. Mix cornstarch and cold water together until all of the cornstarch dissolves and there are no lumps. Add the cornstarch-y water to sauce and heat until thickened.
3. Adjust to your taste.

Summer Cocktails

Hot! Hot! Hot! These summer drinks are an excellent way to cool down.

Raspberry Lemonade

Servings:  1 ½ quarts
Time: prep:10 minutes 
Hardware:  Cutting board and knives, pot, measuring cup, a blender, a strainer/ sieve, a wooden spoon, a 2 quart pitcher, glasses

Ingredients:

• 3 cups water
• 1 cup sugar, maybe more
• 1 cup fresh lemon juice (6-8 lemons), maybe more
• 1 cup fresh raspberries
• 1 cup lemon flavored vodka
• ½ cup raspberry liqueur
• Ice
• Colored sugar, lemon wedges, and raspberries for garnish

1. Dissolve the sugar in boiling water.  Allow to cool.
2. Rinse the raspberries and liquefy them in the blender.  With the spoon, force the raspberries through the sieve into the pitcher.  Discard the seeds.
3. Mix the syrup, the lemon juice, the vodka, and the liqueur together in the pitcher with the raspberries.
4. Add more sugar or more lemon juice, depending upon your taste.
5. To serve, wet the glasses' rims in water and then in colored sugar.  Drop a few berries into the lemonade and place a lemon wedge on each glass. Serve over ice.

Ahhhhhhhhhh!

Sangria

Servings:  1 ½ quarts
Time:  prep: 10 minutes,   chill: overnight
Hardware:  Cutting board and knives, measuring cup, a blender, a strainer/ sieve, a wooden spoon, a 2 quart pitcher

Ingredients:

• 1 cup fresh raspberries
• 1 lemon
• 1 orange
• 1 lime
• 2 peaches
• 1 bottle of red wine
• ¼ cup sugar
• ⅛ cup orange juice
• ¼ cup brandy
• sparkling water (optional)
• Fruit for garnish

1. Rinse the raspberries and liquefy them in the blender. With the spoon, force the raspberries through the sieve into the pitcher. Discard the seeds.
2. Squeeze the citrus fruit into the pitcher.  Slice the citrus fruit, remove the seeds, and slice the peaches.  Add the sliced fruit to the pitcher.
3. Stir in the rest of the ingredients except the water. Chill overnight.
4. Remove the fruit.  Garnish with fresh slices of citris fruit. Add a splash of cold sparkling water if desired.

Lime Basil Shrimp

If necessity is the mother of invention, then poverty is its father.  I wanted to cook scallops.  However they were $16 per pound. Shrimp were on sale.  So were limes.  So, the sale items at my grocer’s inspired this dish.  I’m glad I was short on cash.  This stuff is good! (In my humble opinion!)

Servings: 4-6

Hardware:  Measuring spoons and cups, a cutting board and knives, a skillet, a zester, a microwave safe plate and bowl, a mixing bowl, a slotted spoon

Time:  Prep:  10 minutes    Cooking: 10 minutes

Ingredients:

• 1 pound 31-35 count shrimp (peeled and cleaned)
• Olive oil for the bottom of the pan
• 2 teaspoons + 1 teaspoon sesame oil
• ¼ cup frozen edamame (soy beans)
• 2 tablespoons water
• Juice and zest from 3 limes (1/4 cup juice)
• 1 cup low sodium chicken stock
• 2 green onions
• 2 cloves garlic
• 1 tablespoon ginger (You can buy ginger in a jar in the Asian section of your market. Not as good as fresh, but more convenient.)
• Pinch red pepper flakes
• 1 ½ tablespoons cornstarch
• 6-8 fresh basil leaves (⅛ cup)
• S&P to taste
• 2 teaspoons of sesame seeds

Lime Basil Shrimp

1. Chop the onion (even the green part) and garlic.  Zest and juice the limes.  Chop the ginger.  Set aside.
2. Place the frozen edamame in a microwave safe bowl with 2 tablespoons of water.  Cover them with a microwave safe plate and zap on high for 45 seconds. Drain and set aside.
3. Mix 2 teaspoons of the sesame oil, the lime juice, and chicken stock together in the mixing bowl.  Add the shrimp and toss to coat.
4. Coat the bottom of the skillet in olive oil and add the rest of the sesame oil.  Sauté the onions, garlic, and ginger over medium heat for 2 minutes. Stir often.
5. Using a slotted spoon to remove them from the marinade, add the shrimp to the pan.  Reserve the marinade.  Cook the shrimp for 2 minutes or until they just begin to turn pink.
6. Mix the cornstarch into the reserved marinade.  Stir the cornstarchy marinade, the lime zest, and the pepper flakes into the shrimp.  Turn the heat up to allow the mixture to come to a boil.  Turn down to a simmer. The sauce should thicken as it cooks.  Allow the shrimp to simmer for 2-3 minutes or until they are cooked through. Stir just enough to keep from sticking.
7. Remove the shrimp from the heat.  Tear the basil leaves and mix them and the edamame into the shrimp.
8. S&P to taste.  Sprinkle with sesame seeds before serving.

Serve over jasmine rice, egg noodles, or ramen (Yes, ramen. Just cook as directed and discard the little foil packet of salt.)

Orange Chicken Chipotle

This dish has many ingredients.  Sometimes this creates a jumbled mess.  Here the flavors compliment one another to create an incredible mélange of tastes. Chipotle peppers, culantro, thyme, and masa flour are all used in authentic Mexican cooking.  Add to that the sweet acidity of orange juice and wow.  Just wow!

Servings: 4-6
Time:    Prep: 15 minutes; Cook: 30 Minutes
Hardware:  measuring spoons, a cutting board and knives, a gallon Ziploc bag, a heavy bottom skillet (I prefer a cast iron skillet), a wooden spoon, tongs, a plate, tinfoil, a whisk

Ingredients:

• 2 tablespoons olive oil (maybe more)
• 1 ½ lb chicken breast sliced very thin and cut into bite size pieces
• 1 cup of masa harina flour*
• 2 tablespoons cornstarch
• 1 tablespoon chili powder
• ½ teaspoon garlic salt
• 1 medium red onion (½ cup)
• 1 cup red, yellow, and orange baby bells
• 1 tablespoon fresh thyme
• 1 leaf fresh culantro
• 1- ½ a chipotle pepper in adobe sauce (These are very spicy.  So adjust depending on your taste.)
• 1 teaspoon ground cumin
• ¾ cup orange juice
• ½ cup chicken stock
• S&P to taste

1. Wash and slice the baby bells.  Roughly chop the onions, thyme, and culantro.
2. Place the flour, cornstarch, chili powder, and garlic salt in the Ziploc.  Shake like crazy to mix. Put the chicken in the bag and shake it.  Make sure all the chicken pieces are coated.  Set aside.
3. Loosely tent the plate with foil.
4. Heat the olive oil in the pan on medium high.
5. Shake as much flour from the chicken as possible and add it to the pans a few pieces at a time.  Don’t crowd the chicken.  You may need to cook it in batches.  If you cut the chicken thin enough it should only need to cook for 2- 2 ½ minutes per side.  Turn the chicken with the tongs.  Remove the cooked chicken from the pan and keep it warm in the tinfoil tent as you add more pieces. You may need to add a little more olive oil if the pan becomes dry.  
6. Turn the pan down to medium and add the onion, bells, thyme, culantro, cumin, and chipotle pepper.  Use the whisk to scrap the bottom of the pan.  Sauté until the onions become translucent.  This should take about 5 minutes.
7. Stir in the orange juice and the stock.  Bring this to a boil.  Stir with the whisk, scraping the bottom of the pan as you do.  Add the chicken to the sauce and turn the pan down to a very low simmer.  Simmer for 10-15 minutes or until the chicken is fork tender.  The sauce will not thicken very much.
8. S&P to taste. 

Serve right away.  Simple black beans and rice are a perfect side dish.

*Make sure you purchase masa (corn) harina flour and not cornmeal. You will find it on the aisle with the other flours. You can use it to make many Tex-Mex dishes.  I use it quite often to make homemade tortillas.  However, it does not act like wheat flour.  For example, it will not act as a thickener.  But if you want to be adventurous, this is a cheap way to go.  Also, it is gluten free.