Won't Miss the Meat Chili

To me chili is the ultimate comfort food.   Growing up in Minnesota I often would make this dish a lot becasuse it cooks in one pot and the spice warms you from the inside out.  When its cold and snowy out and your stuck inside all day this is the ultimate hug for the soul.  I have great memories of curling up on the couch still in pj's eating my second bowl never leaving the house.  Some think chili can't be done without meat however I beg to differ and after you try this chili you too will become a believer.  

Smokey Zesty Vegetarian Chili:

1 can red beans
1 can black beans
1 can white beans (Get 3-4 cans of your favorite beans)
1 can corn
2 big cans of diced tomatoes 
1 can of tomato sauce
1 small can of tomato paste (for thickening)
1 stalk celery 
1 carrot 
1 medium red onion 
1 jalapeno 
1 can chilies in adobo 
1 bundle of cilantro 
Cumin
Chili powder

Garnish: 
3 limes
Sour cream 
Tortilla chips  Sharp Cheddar Cheese
Pickled Jalapenos
Sliced scallions

In a big pot start with a little olive oil and add the diced onion, jalapeno, 4 stalks of celery and 1 small diced carrot.  Cook them for about 5 minutes, they don't need to be fully cooked.  Add all beans, corn and the 2 big cans of tomatoes and tomato sauce.  If you want it thicker add some paste, I usually add half of it.  Then add 3 spoonful's of chilies in adobo sauce (this is hot stuff so don't burn yourself).  3 tablespoons of chili powder and 2 of cumin.  You want to do this to taste, you can always add more.  Salt and pepper to taste.  This all needs to simmer for about 20 minutes, then re-taste.  At the very end I add 1 cup of chopped cilantro ( I really like cilantro so I may add a tad too much however, experiment with this herb it grows on you but can taste a little soapy at first).  Serve with sliced limes, sour creams, cheddar cheese and tortilla chips.

Baked Salmon with a Dill Cucumber Sauce and Roasted Balsamic Broccoli

This salmon is quick, flavorful and very healthy.  The sauce doubles as a homemade veggie dip and sauce for the salmon.  NEVER buy dill veggie dip again since this is loaded with flavor and best of all you control the ingredients.  The roasted broccoli is a perfect companion to the flavorful salmon and in under 30 minutes this meal begs to be tried twice.

Baked Salmon with a Dill Cucumber sauce with Roasted Balsamic Broccoli:

Salmon (depending on how many you are serving, one cut per person and try to get the center cut fillet).
1 container on light sour cream ( I get a big one to make extra for dipping raw veggies)
1 seedless cucumber 
1 lemon
1 bundle of fresh dill
Head of broccoli 
Good balsamic vinegar 
Shaved Parmesan

The sauce should be prepared first so it can sit to enhance its flavor.  In a big bowl empty sour cream container, zest 1/2 the lemon and grate (micro-plane) 1/2 of a seedless cucumber.  If bigger pieces of the cucumber fall into the sauce remove them.  Chopped 1 and 1/2 cups of the fresh dill, this will seem like a lot but it adds tons of flavor.  Squeeze half the lemon into the sauce, heavy salt and pepper to taste then put in refrigerator to cool. 

Salt and Pepper salmon and heat a pan nice and hot with olive oil to get a good crust on the salmon before baking.  This should take about 2 minutes on each side.  You want the pan to sizzle.  Don't cook salmon all the way through this will make the fish dry.   Remove salmon put sliced lemon on top of fish and let sit since you will be baking it off with the broccoli.

Cut Broccoli is bigger spears, you want some of the steam.  In a bowl toss with olive oil, balsamic and salt and pepper.  Roast at 425 for about 15 minutes, 5-7 minutes into cooking place salmon along side the broccoli on a cookie sheet. 

Once broccoli is still green but caramelized and the salmon is a light pink remove and start plating.  Put shaved parm on the broccoli and on the salmon but a dollop of the dill cucumber sauce.  

Serve and Enjoy oh and did I mention that this recipe is also cheap.

Mommy's Making Breakfast, Everything Frittata

There's nothing better then going back to the home that raised me and smelling Sunday morning breakfast.  Being the late riser that I am, even in the dead of sleep I will rise and summon myself to the kitchen counter.  The delectable smells take my nostrils and before I know it I am up before 10 with a cup of coffee reading the newspaper occasionally stealing uncooked morsels from the chef.

My breakfast now a days consists of cereal, fruit or granola (boring) but if my mothers cooking on a Sunday morning I feel compelled to load up my plate only to feel like I need to take a nap after.  The lingering smells of syrupy sweetness and perfectly prepared eggs are only a few reasons why I love breakfast.  I may live in Manhattan now but I swear on some of my less then perfect days, I retreat back to the memories of coffee brewing and my siblings sleepy eyes bringing themselves to breakfast. 

My Mother's Everything but the Kitchen Sink Frittata:

-Saute assorted chopped veggies in olive oil (onion,celery, green and red peppers,broccoli,carrots, mushrooms,zucchini, green beans or any other vegetable you like.
-Add salt and pepper to taste and any fresh or dried herbs you like.
-In bowl, whisk up 8 eggs with small amount of water. Add salt and pepper to taste.
-Whisk in some shredded cheese. 

Pour eggs over pan of sauted veggies.
Cover and cook on low heat until eggs have set. About 15 to 20 minutes.
Add more shredded cheese on top if desired.

Take Mom's advice:
Make sure you have enough olive oil so things don't stick.    
Keep burner on low so eggs don't burn.            
Add a dash of love for gosh sakes (I added this one) 
Cut in wedges and enjoy!  

                   

Spicy Poblano Stuffed Peppers

These peppers are spicy and filled with buttery beans and a zesty rice filling that will tantalizes your taste buds.  The cool sour cream calms the heat of the peppers and you will find it hard to have only one.  Feel free to substitute colored bell peppers if you don't like spiciness of the poblano either way the rice mixture will soon become your new go to and easy meal.

Spicy Poblano Stuffed Peppers:

5 Poblano Peppers
Spanish rice kit/ any rice will do
1 Jalapeno
1 medium Red Onion
5 Scallions 
1 can Black Beans
1 can Corn
1 can White Beans
1 can Chipotles in Adobo, (freeze the remainder)

1 small can Tomato Sauce 
1-2 cups of Cilantro (2 cups if you love cilantro)
Cheddar cheese
Limes

Start with cooking rice kit, follow directions.  Start sauteing onion, scallions and jalapeno on low heat with a little bit of olive oil.  Once soft add all beans and corn and then rice when its ready.  Add 2-4 tablespoons of chipotles in adobo (depending on heat tolerance).  The tomato sauce is to add moisture so depending on how dry it is, add enough to coat the mixture.  Add cilantro at the very end.  The mixture should look like this:

Core out the top part of the peppers, they should look like this:

Half way through stuffing the peppers I added about a tablespoon of cheddar cheese in the center, bake at 375 for about 40 minutes, I flipped the peppers midway be careful they are hot and the filling tends to expand so try to keep it in the pepper.

Now for the final result, top with sour cream and limes. ENJOY!

Tangy Goat Cheese and Summer Tomato Crostini

So simple, inexpensive and your guests can't have just one.  The only trick to this recipe is finding the ripest summer tomato, toasting the bread to a golden perfection and softening the tangy goat cheese.  We had friends visiting from out of town and I made the crostini's  (they went fast) along side an assorted cheese plate with fruit and roasted garlic.   This will serve 4-6 people.


Tangy Goat Cheese and Summer Tomato Crostini's 

2 ripened tomatos thinly sliced
1 log of goat cheese or goat cheese crumbles softened
1 baguette (get a bread with a dense crust)

Cut the baguette thinly and arrange on a cookie sheet.  Drizzle with olive oil and lightly salt and pepper the bread.  Get them nice and toasted.  While hot out of the oven spread the softened goat cheese generously onto the bread.  Top with a rip tomato and add more salt and pepper. 

If you want you could add freshly cut basil, but its delicious without it.

My Mommy's Smashed Red Skinned Potato Salad

My mother is a wonderful cook, everything she makes begs to be tried twice.  I blame her for finishing everything on my plate and then some.  She gave me my love for cooking and through her I have been inspired to create some of my own.  On any given Sunday you can find this incredible woman humming original tunes, whistling away over a big pot of love.  No need to wait for summer for this recipe, its to be enjoyed all year round.

Thanks Mommy for making me cook with you for however brief when I was little, I still remember sifting flour into those orange containers all while watching you cook with love. 

2 lbs. SMALL RED POTATOES

3/4 CUP LIGHT MAYO

1 TB DIJON MUSTARD

1/2 CUP DICED RED ONION

2 CELERY STALKS, DICED

SALT AND PEPPER TO TASTE

1/4 CUP FRESH OR DRIED PARSLEY

TO COOK POTATOES: PUT POTATOES IN POT OF LIGHTLY SALTED WATER. BRING TO BOIL OVER HIGH HEAT. BOIL FOR 15 TO 20 MINUTES OR UNTIL TENDER. DRAIN POTATOES AND COOL TO ROOM TEMPERATURE.

IN LARGE BOWL, STIR TOGETHER  MAYO, MUSTARD, ONION, CELERY, SALT AND PEPPER TO TASTE. USING HANDS, COARSELY CRUSH COOLED POTATOES INTO MAYO MIXTURE. STIR IN PARSLEY. TASTE AND ADJUST WITH SALT AND PEPPER. COVER AND REFRIGERATE UNTIL SERVING.

Zesty Shrimp Fajitas while Entertaining 6 People

Coming from a big family has been my biggest advantage as I only know how to cook for a small army verse 2 people.  Having people over and cooking for them is a one way ticket to their heart and even if you burn it, its the effort that counts.  Its got to be easy, its got to be simple and it's got to taste good.  So I choose one pot wonders and usually a condiment bar so that my guests can choose their own flavors.  

I have been making these Fajitas for years mostly because they are easy and delicious.  The biggest bonus is that you can prep all the ingredients ahead of time.  All I had to do is saute the vegetables and shrimp and my guests served themselves, so easy.

Simple Crowd Pleasing Shrimp Fajitas: Serves about 6-8 people: (You may have left overs but all the shrimp will be gone:-)

-5 bell peppers (Red, orange, yellow and no green).

-2 medium sliced red onion.

-1 small diced jalapeno (be careful, don't add too much heat).

-1 1/2 lbs of shrimp (cooked, devained and medium sized).

-1 can diced green chilies (mild)

The Flavor : Don't buy a fajita seasoning pack as it is loaded with salt, try this recipe: This can be made and kept in your cupboard).

-1 tablespoon cornstarch (this is optional but it thickens the sauce)

-2 teaspoons chili powder

-1 teaspoon salt and pepper

-1/2 teaspoon onion powder

-1teaspoon paprika 

-1 teaspoon sugar

-1/4 teaspoon garlic powder

-1/4 teaspoon cayenne pepper

-1/2 teaspoon cumin

-Few dashes of Franks Red Hot, only because I love the vinegar bit.

-3-4 dashes of *LOVE.  

The Last Ingredients, to be added at the very end with the Shrimp:

-1 cup chopped cilantro

-2 juiced limes

-3 diced scallions (mostly the green ends)

In a wok (yes I said wok) put a little olive oil at the bottom and start with peppers and onions first.  Saute them till slightly softened, the wok may need a little water.  Then add jalapeno and canned diced chilies.  This should take about 8-10 minutes, then comes The Flavor. Don't add the cilantro, limes, shrimp and scallions, these are added at the very end once the sauce has developed. 

Once sauce has thickened, feel free to add some water if its too thick.  Then add the The Last Ingredients.

Put out hot flour tortillas and have your guest start the Mexican Fiesta.  

I also created a fajita bar including:

-Sour cream

-Shredded cheese (any kind)

-Homemade Guacamole (recipe coming soon)

-Fresh cut limes 

-Pickled jalapenos

-Cilantro

-Hot sauce

Create your own bar.

*Please note that the highlighted is your grocery list and the secret ingredient *LOVE may be found when your guests smile and when you have a beer after realizing that this is a very healthful, cheap easy and delicious.  Go ahead have that second beer, you deserve it. 

 

New Recipe Coming..What Would I Be Doing With Peppers?

I'm entertaining 6 people, recipe and pictures coming on Sunday and its going to be so good.

The Basics

The Best Salt, Pepper and Oil:

So there are a few ingredients that are basic and haven't changed for years in my kitchen.  After trying them all the conclusion is that kosher salt trumps regular salt and freshly ground pepper (and a lot of it) can't be outdone by its already ground counterpart.  I also only cook with Extra Virgin Olive Oil, its the only great fat I use (side note: unless we are cooking breakfast then butter factors into the equation, of course).  I don't go hunting for the rarest and the most expensive and if I'm cooking at a high temp I switch out regular olive oil however be careful because it will burn and most olive oil experts will say NOT to do this.  

Fresh Herbs:

Within the last year experimenting with fresh herbs has become my joyful bliss as nothing tops the real thing.  I encourage you to try new flavors and trust me half the process is exposing yourself to new flavors so please start out light and continue adding.  By no means are my recipes exact, they are designed to have leeway. 

  

The Citrus:

The art of cooking allows your tongue to dance with sharpness of bitter the aliveness of salt the pucker of sour and the indulgent of sweet.  I'm the first to admit that I probably overly salt and pepper so throughout the years I needed to develop ways to trick my tongue and that's where citrus and Rachel Ray come into play.  Citrus hits the same part of the tongue as salt and RR (yes we are friends) was the first to introduce the idea to me.  Most of my recipes include some form of zest and citrus fruits can always be found in my kitchen to wake up the average taste bud.  

What to expect:

So the first recipe is out and each week as I cook the recipes will be posted along with pictures.  Once a week I will have my mother feature one of her recipes or I will feature one of my grandmother's recipes(I have a stack).  The Facebook page is called Salt Pepper and Love where questions can be asked if something is confusing.  

Its designed to be fun, flavorful and spark ideas to get you cooking on a budget and stressed for time.  Trying new ingredients, being playful with flavor and incorporating simple ingredients, salt, pepper and a little bit of love will only make you one fabulous chef.  

LETS COOK. 

Blackbean Corn Flour Enchiladas with Homemade Red Sauce

This is a two step recipe as you will be cooking the red sauce and enchilada stuffing at the same time depending on how long your rice kit takes.

Lets start!

Mixture that is stuffed in the Enchiladas:

-Any Spanish Rice kit, follow directions and start first.
-In a separate pan start sauteing on medium heat:
1 small diced red onion, 1/2 of a yellow pepper diced, diced clove of garlic and 1 jalapeno depending on heat tolerance.
-Once softened add 3/4 can of black beans and 1 cup of frozen corn and rice once its cooked.
- Lastly to add moisture add 1/2 to 3/4 tomato sauce, and I added 2 cups of chopped fresh cilantro but do this to taste.
-1 juiced lime.
-Salt and heavy black pepper.

Enchilada Red Sauce (although this may not be traditional its delicious): 

-Start sauteing small diced yellow onion, 1 jalapeno seeded,depending on heat tolerance, 1 clove of garlic till soften.

-Add 1 can tomato sauce.

-2 tablespoons of chili's in adobo, sauce only.  This is spicy so be careful.

-1 tablespoon of the following oregano, red chili flake, and chili powder. 

-1 tablespoon possibly 2 tablespoons of cumin to taste (it shouldn't taste like chili but it should be smokey so you can use more).

-1/4 cup chopped fresh cilantro.

-Salt and heavy pepper. 

(This should saute while the rice kit it cooking). 

In a 9X13 pan start by adding a little bit of sauce at the bottom so the Enchiladas don't stick.  Start stuffing medium flour tortillas (not corn tortillas as they will fall apart)with rice mixture, placing them tightly by each other.  Line in a row and top with Enchilada red sauce, cover them in the sauce.  

Bake for 20 minutes at 400 degree's, take out cover in white sharp cheddar cheese (or crumbled queso) and back an additional 5 minutes.  

Serve them hot, the first Enchilada is the hardest to get out of the pan.  Top with sour cream, diced red onions, limes and pickled jalapenos.

This should make about 8-9 enchiladas, they also freeze well. 

**Please note that the bold is your grocery list of things you will need to complete the recipe**

Salt Pepper and Love

Even though I live in the food mecca, there's nothing more important to me then cooking.  Throughout the years I have created healthful unwritten recipes and have always loved picking up a knife and creating something new in the kitchen.  A few years back I also was a semi-vegetarian so designing food that was healthful as well as hearty has always been a wonderful challenge for me.  My recipes are pulled from members of my family and dishes I have created over the years while on a budget and stressed for time.

I hope you can find some inspiration through my recipes to at least get you in the kitchen again.  There's no greater gift then when you feed someone.  All you need is simple ingredients, salt, pepper and love.