July 27, 2010

Santa Fe Seafood Stew

1/4 cup olive oil
2 medium zucchini, coarsely chopped
2 medium onions, coarsely chopped
1 lg. red bell pepper, chopped
1 lg. yellow bell pepper, chopped
4 to 6 garlic cloves, minced
2 (28oz) cans. diced tomatoes
8 oz. mushrooms, sliced thick
1/2 cup. fresh cilantro,chopped
2 T. chili powder
1 T. cumin
1 T. dried basil
1 T. dried oregano
2 T. freshly ground pepper
1 tsp. fennel seeds
1 cup. cooked kidney beans
1 cup. cooked garbanzo beans
1 lb. shelled, deveined uncooked medium shrimp
1/2 lb. crabmeat
2 T. fresh lemon juice

In large skillet, heat oil over medium-high heat until hot. Add zucchini; saute 6 to 8 minutes or until tender. Remove zucchini; place in large saucepan.

In same skillet, saute onions,red bell pepper,yellow bell pepper, and garlic 8 to 10 minutes or until vegetables are tender. Remove vegetables; Add to large saucepan containing zucchini.

Heat zucchini mixture over low heat. Add tomatoes with juice, mushrooms, cilantro, chili powder,cumin,basil,oregano,pepper and fennel; cook,uncovered, 30 minutes, stirring often.
Stir in kidney beans and garbanzo beans; cook an additional 10 minutes. add shrimp and crabmeat; cook,5 minutes or until shrimp turn pink. Stir in lemon juice.

Serve stew over rice. Garnish with lemons slices and cilantro, sprinkle with shredded Monterey Jack cheese.

6 to 8 servings.

South of the Border Casserole

1 T. olive oil
1 lb. ground chuck
1/2 cup. chopped onions
2 clove garlic, finely chopped
2 (15 1/2oz) can. diced tomatoes and green chiles
2 cups. cooked long grain rice
1 tsp. chili powder
1 tsp. cumin
1/4 tsp. salt
1/4 tsp. freshly ground pepper
2 cups. shredded cheddar cheese (8oz)

Heat oven to 350*F. Lightly greased 13 x 9 inch pan. In large skillet, heat oil over medium-high heat until hot.
Add beef, onions and garlic; cook until beef is brown and no longer pink in center.
Drain excess fat. Add peas, tomatoes, rice, 1 cup cheese, chili powder, cumin,salt and pepper; mix well.
Pour into pan. Bake 15 minutes; sprinkle with remaining 1 cup cheese. Bake additional 5 to 10 minutes.

4 serves.

Hoppin' John

1/4 lb. salt pork, diced
1 medium onion, coarsely chopped
2 ribs celery, chopped
1 clove garlic, minced
2 cups. water
1 tsp. salt
1/8 tsp. hot pepper sauce
1 cup. uncooked rice
1 (16oz) can black eyed peas, drained and rinsed
1/2 cup. jalapeƱos, minced

In large pot, fry pork over medium heat until crisp and fat has been rendered. add onion, celery and garlic; cook until vegetables are tender but not brown. add water, salt, jalapeƱos and hot pepper sauce; bring to a boil. Cover. reduce heat to low; simmer 30 minutes.

Stir in rice; cook 20 to 25 minutes or until rice is tender and liquid has been absorbed. Add peas during last 10 minutes of cooking time.
6 servings.

Red Potato Salad with Chardonnay Vinaigrette

3 lbs. small red potatoes
3 carrots, shredded
3 ribs celery, diced
3 green onions, chopped
1 shallot, diced
1 (6oz) jar. marinated artichoke hearts, drained

Vinaigrette:
1/4 cup. Chardonnay
3 T. white wine vinegar
2 T. fresh parsley, chopped
1 tsp. ground fennel
1 T. dried dill weed
1/4 tsp. freshly ground pepper

Fill large pot half full with water; add potatoes. Bring to a boil over medium-high heat. Boil, covered, 20 minutes or until cook through. Drain and rinse under cold water; cool slightly. Cut into bite size pieces.

Meanwhile, in large bowl, combine carrots, celery, green onions, shallot, and artichoke hearts; mix well.
In small bowl, combine Chardonnay, vinegar,parsley,fennel,dill and pepper; mix well.

Add slightly warm potatoes to carrots mixture; mix to combine. Toss with vinaigrette. Refrigerate 1 hour.
6 to 8 servings.

Crunchy Munchy Chicken Salad

1/2 cup. coarsely chopped walnuts
1/2 cup. sesame seeds
2 cups. diced cooked chicken
1/2 cup diced celery
1/4 cup. finely chopped onion
1 (8oz) can. sliced water chestnuts, drained
2/3 cup. mayonnaise
2 T. soy sauce
salt
1/8 tsp. ground pepper

    Heat oven to 350*F. Place walnuts and sesame seeds in shallow baking dish; toast 8 to 10 minutes.
set aside to cool.
    In medium bowl, combine chicken, celery,onion and water chestnuts. Stir in walnuts and sesame seeds.
In small bowl, combine mayonnaise and soy sauce; mix well. Pour over chicken mixture; toss throughly.
    Season with salt and pepper. Serve chilled on lettuce leaves.
4 1/2 cups.