Jicama Chopped Salad with Salsa Verde Dressing

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I was looking on epicurious for good recipes with jicama, and I found this recipe. It looked great, and it has received rave reviews. I made it three times that week (using the entire large jicama). This salad is flavorful, unique, and really nice for a summer day! Without the avocado, it also can hold up two days–nice if you need to make something a day early. 

Jicama Chopped Salad with Salsa Verde Dressing

For dressing:

  • 3 tomatillos, husked, quartered
  • 1/3 cup (lightly packed) cilantro
  • 5 tablespoons fresh lime juice
  • 1 teaspoon chopped jalapeño chili
  • 1 garlic clove, peeled
  • 6 tablespoons vegetable oil
  • 1/2 cup finely chopped green onions

For salad:

  • 2 1/2 cups chopped romaine lettuce
  • 2 cups chopped green cabbage
  • 3/4 cup chopped seeded tomatoes
  • 3/4 cup chopped peeled jicama
  • 3/4 cup fresh corn kernels
  • 1 avocado, pitted, peeled, diced
  • 1/4 cup feta cheese, crumbled
  • Corn tortilla chips (optional)

Puree first 5 ingredients in blender. Pour into medium bowl. Whisk in oil, then green onions. Season with salt and pepper.

Mix all remaining ingredients except chips in bowl. Toss with enough dressing to coat. Serve with chips, if desired.

Parmesan and Garlic Burger Buns

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King Arthur Flour Company emailed me this recipe a couple of weeks ago, and since I have never put seasoning in a bun before, I tried it, and I really, really liked it. Unlike the other bun recipe on my blog, this one is not as moist, and should probably be used the day it’s baked, although mine were decent up to two days after. I really liked the extra flavor with the burger in conjunction with the burger, and I especially loved the aroma from the oven–it felt like we were in a pizza parlor. Fun!

Parmesan and Garlic Burger Buns

  • 2 3/4 cups all-purpose flour
  • 1/2 cup finely grated sharp cheddar or Parmesan cheese
  • 3/4 teaspoon salt*
  • 1 teaspoon onion or garlic powder, optional but tasty
  • 1 tablespoon sugar
  • 2 1/2 teaspoons instant yeast
  • 4 tablespoons softened butter
  • 1 large egg
  • 2/3 to 3/4 cup lukewarm water**
  • *Use 1 teaspoon salt if you use freshly grated cheese
  • 2 T. melted butter, for brushing
1. Combine all of the ingredients, and beat at high speed, using an electric mixer, for 2 minutes. To use your bread machine, put everything in the bucket, and let the dough go through its dough or manual cycle; skip to step 3 below if you’re using a bread machine.
2. Place the dough in a lightly greased bowl or rising bucket, cover it, and let it rise for 60 to 90 minutes, until it’s noticeably puffy.
3. Gently deflate the dough, and divide it into 6 pieces; each will be about 111g, a scant 4 ounces.
4. Shape the dough into balls, and space them on a lightly greased or parchment-lined baking sheet.
5. Gently flatten the buns with your hand until they’re about 3 1/2″ to 4″ wide.
6. Cover the buns, and let them rise for 60 to 90 minutes, until they’re noticeably puffy. Towards the end of the rising time, preheat the oven to 350°F.
7. Brush each bun with some of the melted butter.
8. Bake the buns for about 20 minutes, until they’re a light, golden brown, and their interior temperature is at least 200°F, measured with an instant-read thermometer.
9. Remove the buns from the oven, transfer them to a rack, and brush with the remaining melted butter. Allow the buns to cool completely, then store airtight at room temperature.
Yield: 6 big buns.

Kitchen Sink Cookies

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This recipe appeared in Everyday Food back in March 2008, and it’s been my go-to for an everything cookie. In fact, I use it for day trips and outings instead of the sugary granola bars from the store (I figure they are about the same nutrition value–if not better). I’ve revised it a bit, but I’ll post both the original and my substitutions. I’ve also been learning how to adjust to high altitude, so I’ll put the variations in. For high altitude, you’re also supposed to add more liquid, but I’m not sure where here–I haven’t tried adding another egg. How I’ve altered it here works for 4500 feet above sea level. Anyway, this isn’t a decadent cookie, necessarily; it’s just a great kind-of healthier cookie to have in the repertoire.

Kitchen Sink Cookies

2 1/2 c. flour (I use 1 c. whole wheat + 1 1/2 c. white)
1 t. salt
1 t. baking powder (3/4 t. if high altitude)
1/2 t. baking soda
1 c. butter, softened (I use 12 T.–less greasy)
1 c. packed brown sugar (use 2 T. less if high altitude)
1 1/2 t. light corn syrup
1 T. pure vanilla
2 large eggs
1 c. chocolate chips
1/2 c. raisins (or craisins, dried cherries or white chocolate chips)
1/2 c. chopped pecans (toast them first, and they’re better)
1/2 c. old-fashioned rolled oats (or coconut–I do white chocolate, chocolate, coconut and pecans–it’s a great cookie)

1. Preheat oven to 375. Line two baking sheets with parchment paper. Set aside.

2. In a large bowl, whisk together flour, salt, baking powder, and baking soda. Set aside.

3. Using an electric mixer, beat together butter, sugar, corn syrup, and vanilla until light and fluffy. Beat in eggs, one at a time, until well incorporated. Gradually beat flour mixture into butter mixture just until combined.

4. With a rubber spatula, fold in chocolate chunks, raisins, pecans, and oats.

5. Drop 2-inch balls of dough, spaced 2 inches apart, onto prepared baking sheets. Flatten dough balls slightly. Bake 12-16 minute, or until cookies are lightly browned, rotating sheets halfway through.

6. Cool 5 minutes on sheets; transfer to a wire rack to cool completely. (Stores at room temperature in an air-tight container for up to 3 days.)

Quick, Flavorful Chicken Tacos

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With cilantro, avocado & tomatoes

Here’s another great recipe from the Best of ATK 2011 Annual. If you’re looking for something easy to prepare tomorrow for Cinco de Mayo, here’s the ticket. The sauce comes together fast, but is so great, my husband was licking the skillet. Really. This recipe is a perfect weeknight meal.

Quick & Flavorful Chicken Tacos

2 T. unsalted butter
4 cloves garlic, minced
2 t. minced canned chipotle chile in adobo sauce
3/4 c. chopped fresh cilantro
1/2 c. orange juice
1 T. Worcestershire sauce
1 1/2 lbs. boneless, skinless chicken breasts, trimmed
1 t. yellow mustard
salt and pepper
12 (6-in.) flour tortillas, warmed
Toppings for serving: shredded lettuce, grated cheese, diced avocado, tomato, and sour cream

1. Melt the butter in a 12-inch skillet over medium-high heat. Add the garlic and chipotles and cook until fragrant, about 30 seconds. Stir in 1/2 c. cilantro, the orange juice, and Worcestershire and bring to a boil. Add the chicken and simmer, covered, over medium-low heat until the chicken registers 160-165 degrees on an instant-read thermometer, 10-15 minutes, flipping the chicken halfway through. Transfer to a plate and tent with foil.

2. Increase the heat to medium-high and cook until the liquid is reduced to 1/4 c., about 5 minutes. Off the heat, whisk in the mustard. Shred the chicken into bite-size pieces and return it to the skillet. Add the remaining cilantro to the skillet and toss until well combined. Season with salt and pepper to taste. Serve with the tortillas (and other toppings, if desired).

Chewy Brownies (that taste like Ghirardelli box mix, but better)

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atk-brownie
This is the recipe I referenced under the Baked Brownie. I was pleased to see that ATK acknowledged that there IS something to a box brownie mix, especially Ghirardelli’s. In order to recreate the chewy texture, Andrea Geary at ATK created this recipe (published in the Best of ATK 2011 Annual), and as I mentioned before, it gets high marks (my oldest son tonight told me that if there was the best brownie restaurant in the whole world, and he was eating there, this brownie would still be better. I would like to go to that best brownie restaurant in the world. Sounds like heaven). You may have the shock I did when I saw how much sugar goes into it, but I guess the sugar is, in part, what makes the brownie so distinctive and so much like a box!

Chewy Brownies (better than Ghirardelli box mix)

1/3 c. dutch-processed cocoa
1 1/2 t. instant espresso (optional)
1/2 c. plus 2 T. boiling water
2 oz. unsweetened chocolate, chopped fine
4 T. unsalted butter, melted
1/2 c. plus 2 T. vegetable oil
2 large eggs
2 large egg yolks
2 t. vanilla extract
2 1/2 c. sugar
1 3/4 c. unbleached all-purpose flour
3/4 t. salt
6 oz. bittersweet chocolate, cut into 1/2 inch pieces

1. Adjust an oven rack to the lowest position and heat the oven to 350 degrees. Line a 13 x 9 inch baking dish with a foil sling, lightly coat with vegetable oil spray, and set aside (I use Reynold’s nonstick aluminum foil and I love it).

2. Whisk the cocoa powder, espresso powder (if using), and boiling water together in a large bowl until smooth. Add the unsweetened chocolate and whisk until the chocolate is melted. Whisk in the melted butter and oil. (The mixture may look curdled.) Add the eggs, yolks, and vanilla and continue to whisk until smooth and homogeneous. Whisk in the sugar until fully incorporated. Add the flour and salt and mix with a rubber spatula until combined. Fold in the bittersweet chocolate pieces.

3. Scrape the batter into the prepared pan and bake until a toothpick inserted halfway between the edge and center comes out with just a few moist crumbs attached, 30-35 minutes. Transfer the pan to a wire rack and cool for 1 1/2 hours.

4. Using the foil overhang, lift the brownies from the pan. Return the brownies to the wire rack and let cool completely, about 1 hour. Cut into 2-inch squares and  serve. (The brownies can be stored in an airtight contained at room temperature for up to 4 days.)

The Baked Brownie

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I picked up the most lovely cookbook three years ago at my Lincoln library, checked it out about 5 times, and finally decided to buy it. It’s called Baked, and I’ve now seen it at Williams-Sonoma. It’s from a small bakery in Brooklyn, and it’s cover claims that America’s Test Kitchen rated it’s brownie the best in America. BEST. Don’t you have to buy a book that says that?

So, I’ve made the Baked Brownie, and it is decadent and lovely. But, I had a bake-off, using the exact same chocolate, with the Baked brownie and three others, one from America’s Test Kitchen, a box mix, and a Joy of Cooking recipe that I love. Well, 7 out of 8 votes went to America’s Test Kitchen. So for what it’s worth, I’ll post that recipe as well (when I can get to it!). I should note, though, that it’s essential to use good chocolate. I don’t use Baker’s anymore–I usually buy a bulk amount of Guittard, Ghiradelli, or if I can find it, Caillebaut. Candy stores (J.A.R. in R.I., Funfinity in Provo, Orson Gygi’s in Salt Lake) sell these in large amounts, which makes the price per oz. better than Baker’s, and then you can use it over the course of several months (or split it with a friend). I also try to get my loving relatives to bring me Trader Joe’s 1 lb. bars of dark chocolate, which I think are pretty grand. That’s what I’ve been making these with lately.

The Baked Brownie

1 1/4 c. all-purpose flour
1 t. salt
2 T. dark unsweetened cocoa powder
11 oz. dark chocolate, 60-72% (this is a lot!)
1 c. unsalted butter, cut into pieces
1 t. instant espresso powder (I leave this out ’cause I never have any)
1 1/2 c. granulated sugar
1/2 c. firmly packed light brown sugar
5 large eggs, at room temperature (which I accomplish by placing the eggs in a warm bowl of water before doing anything else so they can warm while I prepare the rest of the ingredients)
2 t. pure vanilla extract

Preheat the oven to 350 degrees. Butter the sides and bottom of a 9 x 13 glass or light-colored metal baking pan.

In a medium bowl, whisk the flour, salt, and cocoa powder together.

Put the chocolate, butter, and instant espresso powder in a large bowl and set it over a saucepan of simmering water, stirring occasionally, until the chocolate and butter are completely melted and smooth. Turn off the heat, but keep the bowl over the water and add the sugars. Whisk until completely combined, then remove the bowl from the pan. The mixture should be room temperature.

Add 3 eggs to the chocolate mixture and whisk until combined. Add the remaining eggs and whisk until combined. Add the vanilla and stir until combined. Do not overbeat the batter at this stage or your brownies will be cakey.

Sprinkle the flour mixture over the chocolate mixture. Using a spatula (not a whisk), fold the flour mixture into the chocolate until just a bit of the flour mixture is visible.

Pour the batter into the prepared pan and smooth the top. Bake in the center of the oven for 30 minutes, rotating the pan halfway through the baking time, until a toothpick inserted into the center of the brownies comes out with a few moist crumbs sticking to it. Let the brownies cool completely, then cut them into squares and serve.

Tightly covered with plastic wrap, the brownies keep at room temperature for up to 3 days. (And if you can resist, they taste better 24 hours after baking.)

Thai Sticky Rice with Peanut Dipping Sauce

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I noticed a strange looking pot at my friend’s house the other day, and when I asked her about it, she told me it was this marvelous thing she picked up at the Asian

This is the steam pot and bamboo basket from the Asian Market

Market on 300 S. and 291 E. in Provo, and it’s purpose was to make sticky rice. Well, I love sticky rice, so the pot was purchased within a week, and while I was in this terrific market, I asked the owner if she could tell me how to make peanut sauce. I am so glad I did! She pointed out all the ingredients, and then was about to write a recipe for me, when I noticed she had a small, self-published recipe book for $6. I bought it, and then I made this rice 3 times the first week, not only because the sticky rice is so fun to eat, but also because her peanut sauce in unbelievable. I would highly suggest finding a market to buy this pot and sticky rice in, and give it a go. It will bring happiness. I’m printing this recipe from Kanakum Lawson’s recipe book, with her permission.

Thai Sticky Rice (a terrific dish for kids!)

1. In lukewarm water, soak stick rice for 2 1/2-3 hours.

2. Fill half of the steamer pot with water. Drain the rice and put it in the bamboo basket, cover the rice with any lid that will fit (or aluminum foil). set the bamboo basket over the steamer pot (don’t let the water touch the bamboo basket).

3. Bring to boil and let it steam for 10 minutes.

4. Stir, so the rice at the bottom moves to the top.

5. Steam for 10 more minutes and stir again.

6. Steam for 10 more minutes. The color of the rice will turn clear when it’s done. Taste to see if it’s soft enough. If it’s still not soft enough, steam just 5 minutes more and check again, until it’s done.

Tips: You can re-steam the rice it it’s too hard later on (because of dry weather). To clean the basket, just leave the rice to dry and then wipe out with your hand.

AMAZING Peanut Sauce

Sticky Rice and Peanut Sauce

2 T. tamarind liquid
4-5 T. peanut butter (Lawson suggests natural chunky, but I’ve used unnatural creamy, and it works great, too)
2 T. red curry paste
6 T. sugar
4 T. fish sauce
1 1/2 c. coconut milk

1. In a saucepan, add coconut milk and heat it up at medium heat.

2. As it’s heating, stir in the curry paste and break the paste into small pices. Mix well.

3. When you see red oil simmering to the top, add the peanut butter, sugar, fish sauce and tamarind liquid. Stir.

4. Taste. You should be ale to taste all three flavors, salty, sweet, and sour. If it becomes too thick, add a few teaspoons of water to thin the paste (if too spicy, reduce curry; too salty, reduce fish oil or add sugar. I think it’s divine how she’s balanced the flavors!)

Lemon Basil Orzo Salad

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This has become my go-to spring/summer pasta salad that I could (and sometimes do) inhale straight from the bowl in its entirety. So very refreshing and simple.

Salad:
1 pound orzo pasta, cooked and rinsed with cold water
2 14-oz cans cannellini beans, rinsed
2 large tomatoes, diced (or more, per your preference)
2/3 – 1 cup feta cheese
8 scallions, chopped

Combine all but the feta, set aside.

Lemon Vinaigrette: (Not sure what happened to the spacing here – or how to change it?)
2/3 cup fresh lemon juice

1/2 cup olive oil

4-6 cloves garlic, minced

24+ good-size fresh basil leaves, minced

1 – 2 tsp salt
1 tsp pepper

Mix vinaigrette and toss over salad. Chill for at least a couple of hours. Add crumbled feta prior to serving. Enjoy!

I just added a rating system

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So I know that my blog is supposed to have only super-terrific, amazing recipes that hopefully will be loved by all, but I have to admit that I still have my all-time favorites, and others are just great everyday recipes. For this reason, and because I’m interested in knowing what others think,  I’ve added a rating system to the posts. You have to click on the individual recipe to rate it, but I hope you do!

Spicy Chicken and Cheese Tamales with Jalapeno

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chicken-tamale
These tamales may be my most favorite food of all-time. I love them, but I remember them to be time-intensive, which frequently puts me off from making them. However, yesterday I

actually timed myself, and they don’t take nearly the time I had remembered. In fact, although I had tripled the recipe, the tamales were all steaming within 1 1/2 hours. So, not a quick and easy meal, but definitely do-able when the occasion calls for it. And, oh my, I think these are amazing. This recipe comes from an older copy of Joy of Cooking.

Note: I have ceased using corn husks when I make these because they are a lot more time consuming. Rather, I wrap them in aluminum foil, and they work perfectly. Not a beautiful

presentation, but very functional, less leakage, and clean-up. So I’m a fan. You should try both, but I would actually suggest using foil if you have never made tamales before.

This recipe makes 8 tamales. So definitely double it. (They freeze really well, if for some strange reason they don’t all get consumed.) I should also add that although the chicken has a little kick to it, the tamales are actually quite mild.

Spicy Chicken and Cheese Tamales with Jalapeno

For Tamale dough
4 medium ear fresh corn or 1 can corn (app. 1 1/2 c.)
2/3 c. instant grits
2/3 c. yellow cornmeal [you can substitute the grits and cornmeal for 1 1/3 c. Instant Corn Masa, an import product which is easily found in Latin American markets and even some larger grocery stores. I have had far fewer problems using the Instant Masa than the grits/cornmeal scenario, so I prefer it]
1 T. sugar
1 1/2 t. baking powder
1/2 t. salt
1 1/4 c. boiling water [if using Instant Masa, the water just needs to be warm]
6 T. butter or lard, softened
2 T. minced, seeded fresh jalapeno

For Chicken
1/2 t. ground cumin
1/2 t. chili powder
1/2 t. salt
1/4 t. ground red pepper
1 boneless, skinless chicken breast (about 8 oz.)
1 T. butter
1/2 c. slivered onions
1/2 c. grated Monterrey Jack cheese

If using dried corn husks, soak them in boiling water for 2 1/2 hours before using. If using fresh corn husks, soak them in boiling water for 1/2 hour, as you prepare the other ingredients.

1. In a pie dish or on a plate, mix cumin, salt, chili powder, and red pepper. Coat chicken breast in this seasoning. Set aside.

2. Over medium heat, melt the butter in a skillet (that has a lid). Add the onions, stirring, until they are tender but not browned. Add the seasoned chicken breast and brown on both sides (about 3 minutes per side). Cover the skillet and cook chicken until it is done (reaches 165 F on an instant read thermometer), about 5 more minutes. Remove from heat and let cool.

3. Puree 1 c. of corn in a food processor. In a medium, heat-resistant bowl, combine grits, cornmeal, sugar, baking powder, and salt. Whisk to combine, then add the water and stir until smooth. At this point, the tamale dough should be stiff-ish, like polenta or cooked oats (if it’s runny, you haven’t reconstituted the grains sufficiently and this will be a problem later. I suggest microwaving the mixture for a minute or two until it stiffens]. Add the butter (or lard) and beat until incorporated. Stir in the pureed corn, the 1/2 c. remaining corn, and the jalapeno, and combine well.

4. Shred the chicken by pulling it in opposite directions with two forks. (And definitely snitch some–I love this stuff!)

5. Remove husks from water (if using), pat dry, and tear 16 thin strips from 2-3 pieces of husk to tie the tamales. Arrange two husks, slightly overlapping, side by side and alternating the tips and stem ends to form a rectangle about 9 x 7 inches. Repeat until 8 rectangles are arranged (or just make 8 rectangles of foil and proceed).  In the center of the husk, spread about 1/3 tamale dough into a 4″x 5″ rectangle with the back of a wooden spoon. Don’t worry about being a perfectionist here. Then, in the center, lay 1-2 T. chicken and 1-2 T. of cheese. Repeat with all eight. Fold the long edges of the cornhusks over the filling, slightly overlapping the edges. Twist the ends and tie each end tightly with a trip of cornhusk to form a packet. (If using foil, fold the foil in half lengthwise, fold the top edge over and continue to fold until it is close to the tamale, but leave a little room for expansion. Also crease the two sides in so tamale doesn’t spill out.)

6. Place a steaming rack large enough to hold the tamales in a single layer over 1 inch boiling water, use 2 racks and pans as necessary. Cover and steam, adding more boiling water as needed, until the corn filling is puffed up inside the cornhusks, about 35 minutes. Let cool slightly and serve warm. (I do this in my electric skillet. I place a cookie rack in the skillet, fill the skillet with water below the rack, then heat it at 400. It works well.)

I hope you enjoy this recipe!