Roasted Beets

• From: foodnetwork.com
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• 5 large beets, rinsed
• 1 Tbs. olive oil
• 1/4 cup extra virgin olive oil
• 1 Tbs. chopped fresh thyme leaves
• 1 tsp. lemon zest
• juice of 1 lemon
• salt and pepper to taste
• fleur de sel

Directions

1. Cut beets in half, coat with olive oil, and place skin up in roasting pan.
2. Roast at 400 deg F for about 30-45 min (til tender).
3. Allow to cool and remove skin.
4. Combine remaining ingredients and toss with beets. Serve either warm or cold.

Shrimp Ceviche (the cooked kind)

• 2 pounds cocktail shrimp (already cooked)
• 6 large limes, juiced
• 1 large lemon, juiced
• 1 small white onion, chopped (or red onion... not a yellow cooking onion)
• 1 cucumber, peeled and chopped
• 1 large tomato, coarsely chopped
• 3 jalapeno peppers, chopped
• 1 serrano pepper, chopped
• 1 bunch cilantro
• 1 tablespoon olive oil
• 1 tablespoon kosher salt
• ground black pepper to taste
• 
  
• In a large glass or ceramic bowl, gently toss the shrimp and scallops with the lime juice and lemon juice. Mix in onion, cucumber, tomato, jalapeno, serrano, cilantro, olive oil, salt, and pepper. Cover bowl, and chill ceviche 1 hour in the refrigerator.

Beet and bacon salad

3 beets, peeled and cut into 1/4-inch cubes
6 slices bacon
1 bunch red Swiss chard - leaves chopped and stems discarded
1 cup frozen peas
3/4 cup crumbled feta cheese
Directions

1. Place the beets into a saucepan with enough water to cover by 1 inch; bring to a boil. Reduce heat to medium-low, cover, and simmer until the beets are easily pierced with a fork, about 30 minutes.
2. Meanwhile, cook the bacon in a large, deep skillet over medium-high heat until evenly browned, about 10 minutes; transfer the bacon to a paper towel-lined plate to drain, reserving the bacon drippings in the skillet. Roughly chop the bacon and set aside.
3. Add the drained beets and red Swiss chard to the reserved bacon drippings; cover the skillet, place over medium heat, and cook until the chard is tender, 3 to 5 minutes. Stir the chopped bacon and frozen peas into the beet mixture; continue cooking until the peas are cooked through, about 5 minutes. Sprinkle the feta cheese over the mixture; stir. Serve hot.

North Carolina Style Pork

From: http://www.slowandsimple.com/North_Carolina_Style_Pork-r-241.html

Part 1
1 3-6Lbs Pork Shoulder or Boston butt roast
1 Tbs of Paprika
2 Tbs Brown Sugar (or enough to thinly coat the pork)
1/2 tsp of salt and pepper

Part 2
8-10 oz Cider Vinegar (experiment to your taste)
4 tsp of Worcestershire sauce
1/2 tsp dry mustard
1/2 tsp garlic salt
1/2 tsp sugar
1/4 to 1/2 tsp of Cayenne Red pepper (experiment to your taste of spicy or mild)

DIRECTIONS
Set pork aside, mix all other ingredients in part 1 together and rub over entire pork roast. Then place in crock pot on high for 6-7 hours finish time. Recommend though place on Low for 10-11 hours finish time.

Mix part 2 ingredients together in medium size bowl, before pork roast is done cooking.
When Pork roast is very tender, with a fork, remove roast from crock pot. Chop roast into a very fine degree (basically as much as you can cut it with a sharp knife and fork). Then take a Tablespoon and ingredients from Part 2 (BBQ sauce ingredients) and apply over the chopped roast. Note: Add as much or as little depending on your taste.

Gallo Pinto (Costa Rican Black Beans and Rice)

From Food.com

Read more here

Prep Time: 10 mins
Total Time: 20 mins

3 cups cooked white rice
3 cups cooked black beans
3/4 cup bean stock or 3/4 cup chicken stock, if bean not available
3/4 onion, chopped
1 1/2 bell pepper, chopped
3 garlic cloves, chopped

1 T. ground cumin
3 tablespoons fresh coriander, chopped
3 tablespoons vegetable oil
sour cream for topping if desired

1. Fry onion and bell pepper in the vegetable oil until tender.
2. Add the garlic and sauté a bit more. Stir in the cumin.
3. Pour in the beans and the stock, bring to a simmer.
4. Avoid the mixture drying up.
5. Add in the rice and stir thoroughly, gently. Don't mash the beans!
6. Season to taste with salt and pepper.
7. Right before serving, stir in the coriander, and top with sour cream if desired.

South Indian Cabbage With Yogurt

Adapted from: New York Times (nytimes.com)

This is a great dish to make with left over cabbage from cole slaw or other dishes that leave you wondering what to do with a partial cabbage.

2 tablespoons canola oil

2 teaspoons black mustard seeds

1 1/2 teaspoons ground cumin

1/4 to 1/2 teaspoon cayenne pepper

2 teaspoons ground coriander seeds

1/2 teaspoon turmeric

1 medium onion, cut in half root to stem, then thinly sliced across the grain

1 small cabbage (or 1/2 large), cored and shredded

Salt to taste

3 to 4 tablespoons grated coconut (to taste... really, this is optional)

1 cup plain Greek style yogurt (may need more depending on how you like it)

1. Heat the oil over medium heat in a 14-inch wok or 12-inch skillet, and add the mustard seeds. As soon as the mustard seeds begin to pop, add the cumin, cayenne, coriander and turmeric. Stir together, and add the onion. Cook, stirring, until it begins to soften, about three minutes.
2. Add the cabbage. Cook, stirring, for one minute until it begins to wilt. Salt generously, stir together, cover and turn the heat to low. Cook for about eight minutes until the cabbage is just tender. Stir in the coconut, taste and adjust seasoning. Keep warm.
3. Fold the yogurt into the cabbage mixture away from heat. Serve warm with rice.

Yield: Serves six.

Nutritional information per serving: 118 calories; 6 grams fat; 2 grams saturated fat; 2 grams cholesterol; 13 grams carbohydrates; 4 grams dietary fiber; 53 milligrams sodium (does not include salt added during preparation); 4 grams protein

Leek, Fennel, and Goat Cheese Frittata

This came from: http://nosh-nosh.blogspot.com/search/label/eggs

This is just a copy of the original post from the link above.

Note: Jeanne writes, "Here's a frittata that's fit for a special occasion. The creamy pockets of goat cheese along with this triumphant blending of flavors make this egg dish ideal for a no-fuss, yet memorable meal."

Ingredients:
2 T unsalted butter
3 c thinly sliced fennel (about 1 large bulb)
2 leeks, halved lengthwise, washed thoroughly, and thinly sliced
2 plum tomatoes, seeded and diced
8 large eggs (used half the yolks)
1/2 t salt
generous seasoning freshly ground black pepper
4 oz soft mild goat cheese, crumbled

Over medium heat, melt the butter in a 10-inch non-stick skillet, and roll it around so the butter coats the sides. Add the fennel and saute until tender, about 10 minutes.

Stir in the leek and tomato and cook, stirring often, until the leek is soft, about 10 minutes. At first the vegetables will crowd the pan, but they will shrink once cooked. You can prepare the vegetables in advance to this point, then reheat before beginning the next step.

Meanwhile beat the eggs thoroughly. Add the salt, pepper, and crumbled goat cheese and stir very gently to keep the goat cheese in separate pieces rather than completely blended into the egg mixture.

**Note: Here the recipe splits. There is the traditional way of cooking frittatas, over low or medium-low heat, using a non-stick skillet greased with butter or oil, and then finishing with the broiler. However, Jeanne also described an alternative method of baking the frittata, which sounded much more appealing to me. So here's how to bake a frittata:

Frittatas can be successfully baked rather than cooked on the stove top. This method can be a lifesaver if you are preparing a brunch, for example, where a number of dishes will be cooked on the burners. To bake this frittata, butter a 9-inch pie dish and pour in the egg mixture. Bake it in a preheated 350-degree Fahrenheit oven for 20-30 minutes, or until it is no longer runny on top. (The temperature of the added vegetable mixture affects the cooking time. If the vegetables are quite warm rather than at room temperature, the frittata won't take as long to cook.) Keep an eye on it to prevent overcooking. You don't need to broil the top of the frittata when you use the baking method.

Cut the frittata into wedges and serve immediately. Serves 4. Note: You can reheat the frittata with 1-2 minutes in the microwave, letting it rest every 30 seconds.


Recipe modified from Jeanne Lemlin (2000), Simple Vegetarian Pleasures.