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Posts Tagged ‘Bon Appetit’

by Caitlin Saniga

With the help of this recipe, I confirmed the suspicion that I'm allergic to kiwi. Oh, my poor inflamed buds! But it was just as much torture to stop eating these open-face sandwiches. The bacon/lime/avocado/cilantro/kiwi flavor combination is tart, tangy, sweet and savory — all at once!!

  • 8 bacon slices
  • 1 tablespoon and 2 teaspoons fresh lime juice, divided
  • 1 teaspoon honey
  • 1 pound kiwis (about 3 large), peeled, cut into 1/4-inch cubes (about 1/2 cups)
  • 1/2 cup shopped fresh cilantro
  • 2 teaspoons hot sauce
  • 8 small slices Italian bread
  • 2 avocados, halved, pitted, peeled

Cook bacon in a large skillet over medium heat until crisp. Transfer to paper towels to drain.

Whisk 1 tablespoon lime juice with honey in a medium bowl. Add kiwi, cilantro, green onions and hot sauce. Season kiwi salsa with salt; toss gently.

Use a toaster to to crisp bread until it’s golden brown.

Mash avocado in a medium bowl. Add remaining 2 teaspoons lime juice; season with salt and pepper.

Spread each bread slice with about 3 tablespoonfuls of mashed avocado. Top each with salsa and 1 bacon slice, crumbled. Serve immediately.

Makes 8.

Recipe adapted from: Bon Appetit

Photo: Caitlin Saniga

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By Caitlin Saniga

 

How in the world do you say keftedes? I looked it up, and it goes like this: kef-teh-des.

  • 1 1/3 pounds medium zucchini (about 3), trimmed
  • 1 teaspoon salt
  • 1/2 cup thinly sliced green onions
  • 3 tablespoons chopped fresh dill
  • 3 tablespoons chopped fresh mint
  • 2 garlic cloves
  • 1 teaspoons finely grated lemon peel
  • 1 cup panko (Japanese breadcrumbs)
  • 1 large egg, beaten to blend
  • 1 cup coarsely crumbled feta cheese
  • canola oil (for frying)
  • reduced-fat Greek-style yogurt (for garnish)
  • additional chopped fresh dill (for garnish)

Salt dehydrates the grated zucchini.

Grate zucchini on large holes of a box grater onto clean kitchen towel. Sprinkle zucchini with 1 teaspoon coarse salt; let stand at least 30 minutes and up to 1 hour.

These patties are packed with so much flavor.

Line a rimmed baking sheet with parchment paper or foil. Wrap zucchini in a towel; squeeze out as much liquid as possible. Place zucchini in a medium bowl. Mix in green onions, 3 tablespoons chopped dill, mint, garlic, lemon peel, and 1/2 teaspoon black pepper. Gently stir in panko and egg, then feta. Using 2 tablespoons of zucchini mixture for each, shape mixture into 1 3/4- to 2-inch-diameter patties; place on a baking sheet. Chill at least 1 hour.

Pour enough canola oil into a heavy large skillet to reach depth of 1/4 inch; heat over medium-high heat. Working in batches, add the patties to skillet. Cook until golden and cooked through, adjusting heat if browning too quickly, 3 to 4 minutes per side. Using a slotted metal spoon, transfer to paper towels.

Arrange keftedes on platter. Top each with a dollop of yogurt. Sprinkle each with dill. Serve warm or at room temperature.

Makes 12 servings.

Recipe: Bon Appetit

Photo: Caitlin Saniga

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by Caitlin Saniga

Use a red bell pepper, too, sometime?

  • 3 tablespoons butter
  • 1 1/4 cups 1/2-inch cubes peeled red-skinned sweet potato (yam)
  • 1 to 2 tablespoons fresh lemon juice, divided
  • 1 yellow bell pepper, 1/2-inch dice
  • 1 cup frozen corn kernels
  • 1 teaspoon dried tarragon

Melt butter in a large skillet over medium heat. Stir in sweet potato, 1 tablespoon lemon juice, and 1 tablespoon water. Cover and cook 4 to 5 minutes. Add bell pepper. Cover; cook until sweet potato is tender, 2 to 3 minutes longer. Add corn and tarragon. Saute, uncovered, until corn is tender, 2 minutes. Season with salt, black pepper, and 1 tablespoon lemon juice, if desired.

Makes 4 servings.

Recipe adapted from: Bon Appetit

Photo: Caitlin Saniga

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by Caitlin Saniga

This quesadilla is three layers of awesome. And don't even kid yourself — you can't eat it on your own.

  • 4 8-inch flour tortillas
  • 1 8-ounce package peeled chopped butternut squash, cut into 1/2- to 3/4-inch cubes
  • 2 tablespoons vegetable oil, divided
  • 1 cup chopped white onion
  • 1 15- to 16-ounce can black beans, rinsed, drained
  • 1/2 cup salsa, divided
  • 2 garlic cloves, divided
  • 1 teaspoon chili powder
  • 1 cup coarsely grated hot pepper Monterey Jack cheese
  • 1/4 cup chopped fresh cilantro
  • sour cream, if desired
  • additional salsa
  • fresh cilantro sprigs (for garnish)
First layer: black bean mixture (black beans, salsa, chili powder and garlic) plus cilantro

First layer: black bean mixture (black beans, salsa, chili powder and garlic) plus cilantro

Preheat broiler. Put tortillas in a single layer on a baking sheet. Brush lightly with oil. Broil until toasted, 2 or 3 minutes. Turn; set aside.

Second layer: cheese

Place squash in a microwave-safe bowl. Sprinkle water over, cover with plastic wrap and microwave until just tender, about 3 minutes; drain.

Third layer: squash and onions

Third layer: squash and onions

Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add onion and saute until beginning to brown, about 3 minutes. Add squash; stir 1 minute. Season with salt and freshly ground pepper. Spread out the  squash in an even layer over 1 tortilla. Add 1 tablespoon oil to skillet. Add beans, 1/4 cup salsa, garlic, and chili powder. Using a potato masher, crush until beans are coarsely mashed; season with salt and pepper. Stir in 1/4 cup salsa. Spread over second tortilla. Sprinkle cheese over third tortilla. Leave fourth tortilla plain.

Broil tortillas until cheese melts and vegetables are browned in spots, about 3 minutes, watching to prevent burning. Transfer black bean tortilla to plate; sprinkle 1/4 cup cilantro over. Top with cheese tortilla, squash tortilla, then plain tortilla. Cut into 4 wedges. Garnish with sour cream, salsa and cilantro sprigs.

Makes 4 servings.

Recipe: Bon Appetit

Photos: Caitlin Saniga

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by Caitlin Saniga

This was an adventurous flavor combination, but it works! And if you can get your hands on yellow, green or purple cauliflower, feel free to use a combination instead of plain white.

  • 4 tablespoon (1/2 stick) butter, divided
  • 1 cup chopped shallots
  • 9 cups 1 1/2-inch cauliflower florets (any color)
  • 1 1/4 cups low-salt chicken broth
  • 3/4 cup heavy whipping cream
  • 1 teaspoon plus 1 1/2 tablespoons Dijon mustard
  • 1 teaspoon plus 1 tablespoon chopped fresh sage
  • 1 tablespoon flour
  • 1 teaspoon finely grated lemon peel
  • 1 1/2 cups coarsely crumbled cornbread (homemade or purchased)

Preheat oven to 375 degrees. Melt 2 tablespoons butter in heavy large pot over medium-high heat. Add shallots; saute until beginning to soften, about 4 minutes. Add cauliflower. Sprinkle with salt and pepper; toss to coat. Add broth. Cover and steam until cauliflower is just tender, 8 to 10 minutes.

Using slotted spoon, transfer cauliflower to bowl. Add cream, 1 teaspoon mustard, 1 teaspoon sage, flour and lemon peel to pot. Boil until sauce is think, whisking, about 1 minute. Season with salt and pepper. Toss in cauliflower. Arrange cauliflower, stem side down, with sauce in 11-by-7-inch baking dish.

Melt 2 tablespoons butter in a medium skillet over medium heat. Whisk in 1 1/2 tablespoons mustard and 1 tablespoon sage. Add cornbread crumbs; toss to coat. Spoon crumbs over cauliflower. Bake until topping is golden, 20 to 25 minutes.

Makes 8 servings.

Recipe: Bon Appetit

Photo: Caitlin Saniga

This recipe appeared in Seasonal Sundays (RealSustenance.com).

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