Tag: Side Note

Green Beans with Caramelized Shallots

Green Beans with Caramelized Shallots

by Pam on December 11, 2013

Sometimes simple recipes are the best. I have made all sorts of fancy recipes using green beans but I have to say, this might be my favorite. I caramelized shallots until tender and golden brown then did a quick boil of the green beans combining the two. I simply seasoned these green beans with sea salt and freshly cracked pepper and that’s it. Simple. Easy. Fast. Delicious. I  love recipes like that!

Heat the olive oil in a sauté pan over medium low heat. Add the sliced shallots and cook, stirring often, for 15-20 minutes, or until tender and golden brown.  Side Note: If the shallots start getting dry add a little water or more olive oil to the pan to keep them moist and to stop them from burning.

Add the green beans to a pot of boiling water. Cook for 2-3 minutes or until crisp-tender. Immediately plunge the green beans in a bowl of ice water to stop the cooking process and to preserve the bright green color; remove from water and set on paper towels to dry. Once the shallots are done add the green beans to the sauté pan and mix with the shallots. Season with sea salt and freshly cracked pepper, to taste, then toss to coat evenly. Serve immediately. Enjoy.



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Green Beans with Caramelized Shallots




Yield: 4

Prep Time: 5 min.

Cook Time: 20 min.



Ingredients:

1 tbsp olive oil
2 shallots, sliced
6 oz haricot verts (or green beans), ends trimmed
Sea salt and freshly cracked pepper, to taste

Directions:

Heat the olive oil in a sauté pan over medium low heat. Add the sliced shallots and cook, stirring often, for 15-20 minutes, or until tender and golden brown. Side Note: If the shallots start getting dry add a little water or more olive oil to the pan to keep them moist and to stop them from burning.

Add the green beans to a pot of boiling water. Cook for 2-3 minutes or until crisp-tender. Immediately plunge the green beans in a bowl of ice water to stop the cooking process and to preserve the bright green color; remove from water and set on paper towels to dry. Once the shallots are done add the green beans to the sauté pan and mix with the shallots. Season with sea salt and freshly cracked pepper, to taste, then toss to coat evenly. Serve immediately. Enjoy.



Recipe and photos by For the Love of Cooking.net

References

  1. ^ Print Recipe (www.gordon-ramsay-recipe.com)
  2. ^ Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

Steak Soft Tacos

Steak Soft Tacos

by Pam on February 14, 2013

I had a craving for steak tacos earlier in the week so I threw some together for dinner. I simply seasoned the steaks and cooked them in my grill pan before chopping them up into bite sized pieces. I slathered some refried beans on the flour tortilla then topped the steak tacos with avocado, lettuce, tomatoes, cheddar cheese, and green onions for a delicious taco that satisfied my Mexican food craving. We all loved these tacos and my husband enjoyed the leftovers the following day. This was a quick and easy meal that tasted fantastic.

Season both sides of the steak with sea salt, freshly cracked pepper, and garlic powder, to taste. Heat a large grill pan that has been coated with cooking spray over medium high heat. Cook the steaks for 3 minutes on the first side, then flip and continue to cook for a couple of minutes, or until the steak has reached the desired degree of doneness. Side Note: My steaks were thin but if yours are thicker you will need to cook them longer. Place the steaks onto a cutting board to rest for 5 minutes before slicing into bite sized chunks.

Heat the refried beans in a pan over medium heat, stirring often, until hot. Wrap the flour tortillas in a paper towel and cook in the microwave for 20-30 seconds or until warm and pliable. Spread the hot refried beans down the center of the warm tortillas then top with steak pieces followed by lettuce, avocado, cheddar cheese, tomato, and green onions. Serve with salsa and sour cream if desired. Enjoy.



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Steak Soft Tacos




Prep Time: 10 min.

Cook Time: 10 min.

Total Time: 20 min.



Ingredients:

2 thin NY Steaks
Sea salt and freshly cracked pepper, to taste
Garlic powder, to taste
Flour tortillas
1 can of refried beans, heated
1-2 avocados, diced
Romaine lettuce, chopped finely
Cheddar cheese, shredded
Grape tomatoes, diced
Green onions, diced
Salsa (optional)
Sour cream (optional)

Directions:

Season both sides of the steak with sea salt, freshly cracked pepper, and garlic powder, to taste. Heat a large grill pan that has been coated with cooking spray over medium high heat. Cook the steaks for 3 minutes on the first side, then flip and continue to cook for a couple of minutes, or until the steak has reached the desired degree of doneness. Side Note: My steaks were thin but if yours are thicker you will need to cook them longer. Place the steaks onto a cutting board to rest for 5 minutes before slicing into bite sized chunks.

Heat the refried beans in a pan over medium heat, stirring often, until hot. Wrap the flour tortillas in a paper towel and cook in the microwave for 20-30 seconds or until warm and pliable. Spread the hot refried beans down the center of the warm tortillas then top with steak pieces followed by lettuce, avocado, cheddar cheese, tomato, and green onions. Serve with salsa and sour cream if desired. Enjoy.



Recipe and photos by For the Love of Cooking.net

 

References

  1. ^ Print Recipe (www.gordon-ramsay-recipe.com)
  2. ^ Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

Portuguese Caldo Verde ? Soup with Potatoes, Kale, and Chorizo

Portuguese Caldo Verde – Soup with Potatoes, Kale, and Chorizo

by Pam on November 6, 2013

I was recently sent a wonderful cookbook called The Soupmaker’s Kitchen[1] that is filled with delicious looking soups made from scratch. Every recipe has step by step photos that make them super easy to follow and make. I decided to make this soup because it looked comforting and delicious – perfect for the cold rainy day we were having. I adapted the recipe a bit to make it healthier by using a vegetarian substitute for the chorizo. I also used store bought broth because I didn’t have any homemade in the freezer. This soup turned out delicious! It was quite spicy so I didn’t serve it to my kids but they tasted it anyways and both said it was really good. I loved the chunks of potato and the texture of the kale in this healthy, flavorful, and delicious soup. My husband and I both really loved it and the leftovers were even better the next day. I look forward to making more soup recipes from this great cookbook!

Heat olive oil in a large Dutch oven over medium heat. Add the chorizo, removed from casing and cook, making sure to crumble the sausage. Side Note: If you use a vegetarian substitute, remove it from the casing and chop into small pieces. Add the onion and cook, stirring often, until the onion is tender and the sausage is cooked. Add the minced garlic and cook, stirring constantly, for 1 minute. Add the chicken broth, potato chunks, and season with sea salt and freshly cracked pepper, to taste.Simmer for 20 minutes then add the kale. Simmer for another 10-15 minutes then taste and re-season if needed. Ladle into bowls and serve with crusty bread. Enjoy. 



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Portuguese Caldo Verde – Soup with Potatoes, Kale, and Chorizo




Yield: 8

Prep Time: 5 min.

Cook Time: 35-40 min.



Ingredients:

1 tbsp olive oil
2 links of vegetarian chorizo, removed from casing & chopped (or 1 link of chorizo removed from casing)
1 small onion, diced
3 cloves of garlic, minced
8 cups of chicken broth
6 small Yukon gold potatoes, diced with skin on
2 cups of kale, chopped
Sea salt and freshly cracked pepper, to taste

Directions:

Heat olive oil in a large Dutch oven over medium heat. Add the chorizo, removed from casing and cook, making sure to crumble the sausage. Side Note: If you use a vegetarian substitute, remove it from the casing and chop into small pieces. Add the onion and cook, stirring often, until the onion is tender and the sausage is cooked. Add the minced garlic and cook, stirring constantly, for 1 minute. Add the chicken broth, potato chunks, and season with sea salt and freshly cracked pepper, to taste. Simmer for 20 minutes then add the kale. Simmer for another 10-15 minutes then taste and re-season if needed. Ladle into bowls and serve with crusty bread. Enjoy.



Adapted recipe and photos by For the Love of Cooking.net
Original recipe by Aliza Green – The Soupmaker’s Kitchen

References

  1. ^ The Soupmaker’s Kitchen (www.alizagreen.com)
  2. ^ Print Recipe (www.gordon-ramsay-recipe.com)
  3. ^ Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

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