February 2010

Chipotles en adobo

February 23, 2010

We often avoided this favorite ingredient not because we didn’t like it, but because we didn’t want to open a can only to use one or two peppers – throwing the rest away.

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Chipotle Meatballs

February 23, 2010

(Adapted from Simply Mexican by Lourdes Castro) For a weekday meal when you are craving something with a little spice and comfort. Serves 6 For Meatballs: 1 lb. ground beef 1 lb. ground pork 2 eggs 2 Tbls. dried oregano 2 tsp. ground cumin 2 cloves garlic, crushed Kosher salt and freshly ground pepper Olive […]

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Hashing Things Out

February 16, 2010

The greatest thing about hash is that it’s supposed to be thrown together, not made according to a strict recipe

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Among the appealing things about this earthy winter hash is its many textures. It can be served as a side to most any meal, used as the underbelly to fried eggs for breakfast, and it’s also good on its own as a vegetarian main course. We made this dish for a February potluck. 1 sm. […]

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If you have ever tried real Cajun red beans and rice, then you may be like us: a craving kicks in as soon as you hear the words Mardi Gras

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Red Beans and Rice

February 15, 2010

This recipe is adapted from the February 2010 Cook’s Illustrated magazine. Although it is perfect around the time of Mardi Gras, it is a Louisiana staple that is served all year round. Give yourself some time and be patient as you let the beans simmer on the back burner. You can accomplish something else while […]

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Red lentils are a quick-cooking bean: no soaking, no waiting. Starchy like potatoes yet lightly sweet, the addition of a handful of kitchen spices, fresh ginger, garlic and leafy spinach greens make this last-minute soup a good option, especially for lots of people. Serves 8 1/4 c. olive oil 1 lg. yellow, Spanish onion, diced […]

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Snowmageddon

February 5, 2010

The east coast is gearing up for a “crippling storm”. The latest report for Washington is calling for 20-30″ of snow.

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Shredded cabbage is stir-fried in a wide pan with cumin and fennel seeds until brown, caramelized and soft. It is incredibly quick and works deliciously well if you are familiar with one tip that all cooks should know:

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(adapted from Madhur Jaffrey’s Quick and Easy Indian Cooking) Serves 6 1 head green cabbage 1/4 c. vegetable oil 1 tsp. cumin seeds 1 tsp. fennel seeds 2 tsp. salt 1/4 tsp cayenne pepper Fresh lemon juice 1/2 tsp. garam masala (optional) Remove outer leaves of cabbage and cut in half. Then, cut each half […]

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