Savvy Recipes
PATATAS A LA RIOJANA
A Riojan tapa that is sure to make your taste buds scream with joy. Even the godfather of nouvelle cuisine, Paul Bocuse, had to succumb to this tapa, stating, “It’s one of the greatest dishes created by man."
Serves 4
Ingredients:
3 tablespoons of extra virgin olive oil
2 garlic cloves, (or more) peeled and chopped
1 small onion, peeled and finely chopped (about 1 cup)
7 ounces chorizo sausage, cut into ½ inch thick slices
½ pound Idaho potatoes, peeled and cut into 1 inch cubes
1 teaspoon pimentón (sweet Spanish paprika) – if you can’t find pimentón, use regular paprika
1 ½ teaspoon salt
Directions
Warm the olive oil over low heat in a large shallow pan. Add the garlic and cook until lightly browned, about 1 minute. Add the onions and cook, stirring occasionally, until they are soft and tender and have turned a light brown color, at least 20 minutes. You want the onions to caramelize. If they start to get too dark, add ½ tablespoon of water to keep from burning. When the onions are caramelized, add the chorizo and continue frying until it too is browned, about 2 minutes. Place the potatoes in the pan and stir to coat them in oil. Cook for 10 minutes. Add the pimentón and the salt, pour in water to cover, and bring to a boil. Once it reached a boil, reduce the heat to low and simmer until the potatoes are cooked through and the water has reduced by half, about 20 minutes. You’ll end up with a wonderful, thick stew.
Quinoa Salad With Lime Ginger Dressing and Shrimp
This salad, with its gingery lime dressing, scallions, cilantro and a little bit of heat, has Asian overtones. Serve it as a side dish or a light lunch or supper. Vegetarians will enjoy this without the shrimp, which garnish the top of the salad.
For the dressing:
2 tablespoons freshly squeezed lime juice
1 tablespoon seasoned rice wine vinegar
1 teaspoon minced fresh ginger (more to taste)
1 small garlic clove, minced
Salt to taste
Pinch of cayenne or chili flakes (1 or 2 chopped Thai chilies can be used)
2 teaspoons Asian sesame oil or walnut oil
1/4 cup canola oil
2 tablespoons buttermilk(or 1 tablespoon ordinary milk or cream)
For the salad:
3 cups cooked quinoa (3/4 cup uncooked)
4 scallions, white and light green parts, sliced thin
1 small cucumber, halved, seeded and thinly sliced on the diagonal
1/4 cup chopped cilantro
12 to 16 cooked medium shrimp, peeled (optional)
1. Allow the cooked quinoa to cool. In a small bowl or measuring cup, whisk together the lime juice, rice wine vinegar, ginger, garlic, salt, cayenne, sesame oil, canola oil, and buttermilk.
2. In a salad bowl, combine the quinoa, scallions, cucumber, and cilantro. Toss with the dressing and divide among salad plates. Top each portion with 3 or 4 shrimp, and serve.
Yield: Serves 4
Advance preparation: The cooked quinoa will keep for 3 or 4 days in the refrigerator. You can make the dressing and prep the ingredients for the salad a few hours ahead.
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GINGER CHICKEN
1 pkg Chicken Breasts (or Thighs & Breasts)
6 cups low sodium chicken croth - into large skillet - home-made is best!
¼ cup chopped Garlic
½ cup chopped Ginger
1 med. Onion - Sliced Julienne style
1 head Bok Choy - chopped
¼ cup (or more!) white wine
1/4 cup 'lite' low sodium soy sauce
2 - 3 shakes Chili Pepper Flakes
Cook chicken on top of stove in skillet filled w/Chicken Broth. Bring to a simmer and add remaining ingredients, continue simmering until chicken is done. Add Bok Choy at very end, put lid on to cook the bok choy.
Meanwhile: Cook Jasmine Rice to serve with this dish. Add thinly sliced Green Onion and/or cilantro to garnish before serving.
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Corn, Tomato and Basil Chowder
Time: 1 1/2 hours
Ingredients:
6 ears corn, shucked
2 tablespoons unsalted butter
1 large onion, chopped
1 shallot, finely chopped
2 garlic cloves, finely chopped
4 cups chicken broth
1 1/2 teaspoons kosher salt
1 pound waxy potatoes (red or Yukon Gold are good), cut into
1/2-inch cubes
1 pint cherry tomatoes, halved
1/2 teaspoon freshly ground black pepper
1/4 cup chopped fresh basil
1/4 cup fresh dill
Juice of 1/2 lime
Crème fraîche or sour cream, for serving (optional).
Preparation:
1. Slice corn kernels off cob and place in a bowl. Run back of a knife along each cob to remove additional corn pulp. Add pulp to bowl; reserve cobs.
2. In a medium soup pot or Dutch oven, melt butter over medium heat. Stir in onion, shallot and garlic. Cook, stirring occasionally, until softened, about 5 minutes.
3. Add broth, reserved cobs, 1 cup water and 1 teaspoon salt to pot. Bring to a boil over high heat. Immediately reduce heat to medium and simmer for 10 minutes. Add potatoes and simmer until potatoes are tender, about 15 minutes longer. Remove cobs and discard.
4. Stir in corn kernels and pulp, tomatoes, remaining 1/2 teaspoon salt, and pepper. Simmer for 20 minutes more. Stir in the basil and lime juice. Turn off heat and let soup cool for at least 15 minutes before serving. Add dill. Serve warm with a dollop of crème fraîche or sour cream, if using.
Yield: 4 to 6 servings.
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Butternut Squash and Pear Soup
Prep Time:20 min
Cook Time:20 min
Level: Easy
Serves: 4 to 6 servings.
Ingredients:
•4 tablespoons butter
•2 medium onions, diced
•1 medium butternut squash peeled, seeded and cut into 1-inch pieces
•4 pears, peeled and chopped into roughly 1-inch pieces
•1-quart low sodium chicken stock, or enough to cover (optional - add 1/2 cup white wine)
•1 sprig rosemary
•Heavy cream (optional)
•Salt, freshly ground black pepper and granulated sugar
Directions:
In a 4-quart saucepan melt the butter over medium-high heat, and add and sweat the onions. Add squash and pears and sweat those too a bit. Pour in the stock (and white wine if using), enough to submerge solids. Add sprig of rosemary and bring to a simmer and cook until squash is fork tender about 15 to 18 minutes. Remove rosemary. Puree with immersion blender. Add a touch of cream (if using) and season, to taste.