Sriracha Minestrone

This is a go-to Master Recipe I use for using up leftovers - meat and veggies - and make a rich soup really very quickly.  There are myriad variations on this theme depending on what you have hanging around that needs to be used up.  You certainly have flexibility with the name Minestrone, which comes from the Italian root minestra, and apparently ultimately means 'that which is served'.  No constraints...
1 carrot, diced
2 stalks celery, diced
1 small yellow onion, diced (about 1/2 cup)
2 cloves garlic, minced
1 quart chicken broth
1/4 cup barley

1 can Sriracha chili beans with sauce (I used Bush Beans)
1/3 lb chicken meat (I used leftover grilled chicken)
1 large potato, peeled and diced

2 cups fresh green beans, trimmed and cut into 1-inch pieces

Sauté the carrot, celery and onion in a dash of olive oil in a soup pot. Allow the veggies to soften and caramelize a bit, cooking for about 8-10 minutes. Add the garlic and cook another 2-3 minutes.

Add the chicken broth and the barley and bring to a gentle boil. Reduce to a simmer and cook about 20 minutes until the barley is just about softened. Add the beans, chicken and potato and return to a gentle boil. Reduce to a simmer and stir. Cook for about 5 minutes, then add the green beans. Cook until the potato and the green beans are just soft enough to eat.

Serve 4-6.

Cook’s Note: If you don’t have prepared Sriracha chili beans, you could use a regular can of chili beans (pinto beans in a chili sauce) and add Sriracha to your taste.  Alternatively, you can use a whole (undrained) can of pinto beans and add a dash of cumin and chili powder, and again, Sriracha to taste.

Bird Rock Chorizo and Sweet Potato Frittata California

Breakfast at Bird Rock - I hope you can experience the wonders of a Pacific morning; fresh, cool, with so much to do before you at last put the country to bed.

Pacific morning, La Jolla

At our wonderful AirBNB in La Jolla, we experienced everything it takes to have a great break for Thanksgiving on the West Coast.  Warm weather, kayaking with dolphins, situated only a walk to the shore, with an excellent, well-stocked kitchen!  What a joy, as a break from traditional East Coast Thanksgiving at home.

Everybody arrived for the weekend before Thanksgiving - so feed them!  Always consider frittata.  Almost anything goes and it can be made fast - as long as you get up a bit early and set the coffee going!  We were west Coast, and so close to Mexico - definitely doing chorizo.  And our hosts had a fantastic herb garden, thriving on Thanksgiving; so, fresh lemon thyme and dill - oh thank you wonderful hosts!
1 small sweet potato, peeled and cubed 1/2-inch, about 1-1/2 cups
1/2 purple Bermuda onion, diced, about 1 cup
1 red chili, diced

10 oz fresh baby portobello mushrooms, cleaned and coarsely chopped
1 Tbsp fresh lemon thyme, minced
1/4 lb fresh chorizo, uncased
5 oz fresh baby spinach leaves
3/4 cup grated cheese (I used a ‘Mexican Mix’)

8 eggs
1/4 cup half and half or light cream (or heavy!)
1 Tbsp fresh dill (optional)

Fresh guacamole, about 2 cups, for garnish

Preheat oven to 400F. Toss the sweet potatoes into a large even-going non-stick skillet with a dash of olive oil. Sauté for about 6-8 minutes, until they begin to brown and soften. Add the onions and the chili and continue cooking for about 5-6 minutes, until everything becomes very fragrant.

Add the mushrooms and increase the heat. Sauté while mixing well to allow the mushrooms to release what water they will and brown up a bit - about another 8-10 minutes.

Set aside in a bowl.

Add the chorizo to the skillet and brown up for about 5 minutes.

Add the reserved veggie mix back to the skillet and then add the spinach. Mix with tongs as the spinach wilts, about another 3-5 minutes.

Beat together the eggs cream and dill. Toss the grated cheese over the veggie mix.

Pour the eggs over the mix on medium-high heat. Let the eggs cook a bit; you can stir gently once or just let it be - see Cook’s Note. But let the eggs cook enough such that they begin to define a clear (slightly browned) border on the skillet.

Advance the skillet to the oven and reduce to 375F. Allow to cook for about 15-20 minutes, watching carefully until the frittata is puffy and no liquid sectors remain. I would err on the undercooked side as the eggs will continue to set on the counter-top. Remove from oven and allow frittata to settle about 5 minutes, at least. It will sit for as good 30 minutes or more if you have guests - relax - and it will be wonderful.

Serve with favorite fresh guacamole.  Serves 4-6.

Cook’s Note: In this preparation I did not (have the time to) stir the eggs into the veggie mixture very much at all, so the eggs rose on top, soft and beautifully light as a feather, on a moist base of veggies and chorizo. The more traditional initial stirring should produce an equally wonderful, but perhaps slightly different result. Oh - the art of cooking!

Bird Rock, La Jolla, California

Cornbread Crab Cakes

Sometimes thinking about what you can do with the leftovers helps you decide what side dishes to make for Thanksgiving.  If cornbread, one way or another, plays on your Thanksgiving table, here's a great way to use cornbread leftovers.
1/2 tsp cumin seeds
1 small onion, diced
1 small carrot, finely diced
2 stalks celery, diced
1/4 cup corn kernels
1 jalapeño pepper, minced
2 cloves garlic, minced

1 lb crab meat
2 cups cornbread stuffing
Palmful cilantro, chopped
1/2 lb Monterrey Jack cheese, grated

Assorted mixed greens, dressed as a bed (your favorite)

Heat a dash of canola oil in a large skillet and add the cumin seeds, onion, carrot, celery, corn and jalapeño. Sauté for about 8-10 minutes, until the veggies are softened and begin to brown. Add the garlic and cook another 2-3 minutes. Toss into a mixing bowl. Add the cornbread and mix well.

 

Allow mixture to sit ion the refrigerator at least an hour, or overnight.

When ready to cook,form into patties.

Heat a generous amount of canola oil in a skillet and brown the crab cakes on each side, until fully heated through.

Serve over a bed of dressed mixed greens, and serve lime or lemon wedges alongside. I like topped with sour cream or guacamole.

Serves 4-6.

Cook's Note:  This crab cake mixture can be used to make very nice quesadillas.  Slather cream cheese on one flour tortilla and spread crab mixture on another.   Top with some shaved lettuce or cabbage.

Place the cheesed tortilla cheese-side down onto the tortilla with the crab.  Pan fry both sides lightly and serve with southwestern condiments and salads.

Lentil Beef Ragu Soft Shell Tacos

Returning recently from Europe,  I am reminded how much I LOVE lentils.  I mix them with beef and ragu ingredients and wrap them with tortillas, for an international fusion of flavors.
Lentil Beef Ragu:
1 cup French Puy lentils
5 cups cold water
1 large onion, diced
1 lb ground beef
2 cloves garlic, minced
1 Tbsp rosemary, minced
1 jar favorite spaghetti sauce
1/2 cup dry white wine
1 tsp red pepper flakes

8 small flour tortillas
6 oz Monterrey pepper jack cheese, sliced
16 grape tomatoes, halved
4 cups spring greens
palmful cilantro leaves

Dressing:
juice of 1 lime
1/4 cup olive oil
1/8 tsp salt
freshly ground black pepper

First the ragu (which can be prepared ahead of time):

Bring the water to a boil on a medium pot. Add the lentils and simmer for about 30-40 minutes, just to soften the lentil. Watch that you do not overlook them, as then tend to break apart when overlooked.

Meanwhile sauté the onion in a bit of olive oil in a large, deep skillet. Cook for about 8-10 minutes to soften and color them a bit. Turn up the heat to high and crumble in the ground beef. Allow the beef to release what water it will and to brown up nicely. Add the garlic and rosemary as the beef starts to brown. Cook at least another 5 minutes, reducing the heat a bit as the beef begins to brown. Add the spaghetti sauce and the wine and stir to mix well. Simmer for 20 minutes.

When the lentils are cooked through, drain them. Gently fold the lentils into the sauce and cook another 10-20 minutes to meld the flavors.

Now the tacos:

Preheat oven to 400F. Lay the tortillas on a broiling pan. Distribute about half the cheese evenly about the tortillas and top with arugula. Place about 1/2 cup sauce on each.

Fold each tortilla over and top with remaining cheese.

Bake just until the cheese melts. Meanwhile whisk together the dressing and toss with the spring greens. Distribute greens evenly about 4 plates. Place 1-2 tacos on salad beds and top with tomatoes. Garnish with cilantro leaves.

Cook’s Note: This sauce is even better the next day and can be used served over rice or pasta as well. A great standby sauce, this can also be frozen very well.

Chicken Beans and Greens Enchiladas

Enchiladas are festive and great for holidays.  And I think we are missing an opportunity if we don't throw in a few fresh veggies along the way.  Here I add spinach and green beans, but you could add most any veggie you fancy.  A whole meal in one.
2 boneless, skinless chicken breasts
8 corn tortillas
1 can pinto or black beans in chili sauce
8 oz Pepper Jack or Monterrey cheese, grated
8 oz fresh green beans, trimmed and cut in half
4 cups fresh baby spinach
1/2 cup salsa verde
Srirach or other favorite hot sauce
1 large fresh, ripe tomato, diced and drained

Sour cream
Lime wedges

Preheat oven to 375F. Place the chicken breasts in a medium pot and cover with water. Bring water to a boil, salt lightly and simmer for about 8-10 minutes, until the chicken is cooked through. Remove the chicken to a cutting board and allow to cool. Reserve the cooking liquid for soup stock.

Using tongs, heat the tortillas directly on the flame of a gas stove, just to heat through and blacken slightly. Alternatively use a very, very hot small standard skillet (DO NOT USE NON STICK). Heat the tortillas for a minute or two each side. Set tortillas aside and keep warm under a kitchen towel.

Meanwhile, heat 2 cups water in a medium pot to a boil. Salt lightly and toss in the green beans. Cook only just until barely crisp tender - they will cook a bit more in the oven with the enchiladas. Drain and set aside.

Now assemble the enchiladas. Spray 2 small or one large casserole - large enough to hold 8 enchiladas - with oil. Sprinkle half the salsa verde on the bottom of the casserole(s). layer 3 of the 4 cups spinach above the salsa verde. Top the spinach with half the chili beans.

Now shred the chicken either using two forks, or ideally your clean hands. Toss the chicken with the remaining beans and half the cheese. Divide the chicken mixture among each tortilla. Roll around chicken mixture and place enchiladas on top of the spinach and bean base.

Nestle remaining spinach, and the green beans between, and all around the enchiladas. Sprinkle the enchiladas with the remaining salsa verde and the hot sauce. Top with the remaining cheese and place in oven.

Bake for about 15-20 minutes. Halfway through, sprinkle on the tomatoes. Bake until the enchiladas are heated through and browned nicely. Serve with sour cream and lime wedges.

Serves 4.

Cook's Note:  You can use any kind of canned bean you like (rinsed and drained) instead of chili beans, but it will be a bit drier, so be aware.  I'm all for fewer processed foods, but this might be one of the times you used prepared food to have a fast, flavorful, moist enchilada and still get dinner on the table before midnight...  It's only a small part of the whole dish.

You could also substitute diced tofu for the chicken for a vegetarian version - oh and how wonderful it would be if you browned the tofu with a dash of garlic before using!

Use whatever veggies you have on hand - already cooked, or frozen - the point is: augment your enchiladas with more veggies.  Keep a variety of frozen veggies on hand for meals like this!

Finally, if you keep cooked chicken breast on hand in the freezer, you are way ahead of the game and this is then really fast - especially if you are using leftover green beans from the other night.

Pulled Pork Nachos

Here's a great thing to make the father in your life, for father's day.  If you can't get some prepared pulled pork fast enough, just sauté up some ground pork or ground beef and kick it up with some cumin, garlic and chili powder.  You'll be fine.
1 14 oz bag favorite tortilla chips (I used Trader Joe’s Flax tortillas)
12 oz cooked pulled pork (I used Trader Joe’s), warm
1/2 cup pico de gallo fresh salsa
1 can black beans in spicy sauce
2/3 lb grated Mexican mix cheese
Chopped chives if desired

Preheat oven to 450F. Lay half the chips on the base of a 13x9-inch casserole. Top with half the cheese, pulled pork, black beans and salsa.

Repeat layers with remaining chips,

and remaining ingredients, and garnish with chives.

Bake in oven until cheese is melted and slightly browned. You can finish in the broiler if you want, but watch carefully as the cheese will burn quickly. Serve immediately.

Serve with sour cream and guacamole.  Serves 4 as an appetizer.

Cook’s Note: I love the prepared pull pork from Trader Joe’s, and typically only buy it when I’m traveling and renting an Air BNB - so convenient. If you have the time and you are home, try cooking your pork in a slow cooker during the day and use it for nachos at night. That’s thinking ahead.

When cooking in a week-long rental you have to be careful of your ingredients - especially if you are flying and not driving. I often scatter pickled jalapeño slices about my nachos, but I didn’t want to waste the remains of the jar, and the salsa we got was sooo hot, I decided against jalapeños this time.

Fire Roasted Chili Beef Casserole

Here's a chili taken to the next level with beautiful mushrooms and broiled in a cheesy casserole.  Serve with rice or tortilla chips, a salad or steamed veggies.
12 oz fresh mushrooms, sliced
1 lb ground grass fed beef
1/2 large sweet onion, diced
2 cloves garlic, minced
about 10 fresh sage leaves, minced
1 Tbsp fresh oregano leaves, minced
1 can fire roasted petite diced tomatoes, drained, juice reserved

1/4 cup fresh or frozen corn kernels
1 can favorite chili beans in sauce
1 tsp pimenton - spanish smoked paprika
1/2 tsp cumin
good dash red pepper flakes to taste
1 cup grated cheese, I used cheddar and pepper Jack

Preheat oven to broil. Sauté the mushrooms in a dash of olive oil in a skillet over very high heat, allowing them to release what water they will. Brown them nicely an set aside. Add a dash more olive oil and brown the ground beef and onions at high heat, until browned all around. add the garlic, sage and oregano and cook another 3-4 minutes.

Add the drained tomatoes and cook over highest heat for about 4-5 minutes, stirring often. and corn

Add the chili beans, tomato juice, paprika, cumin and red pepper flakes, and bring to a gentle boil.

Transfer chili to an oiled casserole.

Top with the cheese and place in the oven.

Broil about 3-5 minutes, watching carefully, until the cheese is melted and the casserole is bubbly.

Serve over rice if desired. Serves 4.

Bison Bean and Barley Chili with Pearl Onions

This is a rich hearty chili with a sweet surprise of pearl onions.
2 cups water plus 1 tsp salt
1/4 cup pearl barley

1 lb ground bison (or beef, preferably grass fed)
1 16-oz bag frozen pearl onions, thawed
1/2 tsp cumin seeds (or powder)
1/2 tsp fennel seeds
1 jalapeño pepper, sliced
2 cloves garlic, minced
2 Tbsp tomato paste
1 Tbsp chili powder
1/2 tsp turmeric
1 can Navy beans, rinsed and drained
1 can pinto beans, rinsed and drained
about 2 more cups water
palmful cilantro, minced

Bring the salted water to a boil in a small pot. Cook the barley in the water for about 15 minutes, or until al dente. Drain and set aside.

Brown the ground bison in a soup pot or Dutch oven with a dash of olive oil until well browned. Season to taste with salt and pepper. Set browned bison aside in a bowl.

Add a dash more oil to the pot and add the pearl onions. Allow to brown slightly, about 8 minutes, stirring regularly. Add the cumin seeds, fennel seeds, jalapeño pepper and garlic and cook another 2-3 minutes.

Return the bison to the pot.

Add the tomato paste, chili powder and turmeric. Cook the mixture down for another 5 minutes or so to darken the paste and develop its flavor.

Add the beans and the barley and enough water to make a thick chili. Simmer for about 20-30 minutes to develop flavor. Adjust consistency with water as necessary. Serve in bowls, garnished with cilantro.

Serves 4-6.

Pork Pinto Grains Kale Casserole

Here's a casserole that's as comforting as comfort gets.
2 cups cooked brown rice and quinoa, or other hearty grain mix (see Cook’s Note)
1 onion, diced
1 clove garlic, minced
1 lb lean pork, cubed
about 4 cups baby kale leaves
1/3 cup Monterrey Pepper Jack cheese, cubed 1/4-inch
1 can seasoned pinto beans in chili sauce
canned green chilies for garnish if desired
1 small tomato, chopped for garnish, if desired

Preheat oven to 375F. If you don’t have cooked grains, cook them up now according to packaged directions (see Cook’s note). Meanwhile, sauté the onion in a bit of olive oil in a large skillet for about 10 minutes, until beginning to caramelize.

Add the garlic and cook another 2-3 minutes. Set onions aside in a bowl. Add the pork to the skillet and brown up nicely.

Don’t crowd the cubes - brown in batches if necessary. Now add the kale to the pork and toss to allow the leaves to begin to wilt.

Add the grains to the skillet and heat through. Now toss in the cheese and the beans (with their sauce) and mix well.

Turn mixture into an oiled casserole.

Bake for about 45 minutes, or until the casserole is brown and bubbly. Garnish with green chills and fresh tomato if desired.

Serve 4-6.

Cook’s Note: I’ve done this with a brown rice and quinoa mix and nice grain mixes from Trader Joe’s. I also often freeze 2 cups cooked grains for use in casseroles like this - very convenient; just defrost in microwave.

If you don't have grains at the ready you can cook them up in about 20 minutes.  Mix 1 cup short grained brown rice with a tablespoon mixed dark quinoa in a medium pot with a tablespoon oil.

Toast the grains for about 3-5 minutes, stirring often.  Add a generous 2 cups water and bring to a boil.  Add 1/4 tsp salt, stir and reduce heat to a lowest simmer.  Cover and cook about 15-20 minutes, until all the water is absorbed.

Mexican Red Rice

Though I try to lean towards whole grain rice, certain dishes just call out for a nice white long grain rice. I'll never give up my Thai Jasmine or Basmatti rice!  Here, on a base of white long grain rice, a  tomato base flavors and sweetens, and peppers excite.  But you can use what rice you like: for example, substitute short grain brown rice, or a quarter of the rice with dark quinoa - you'll have another dimension of flavor, texture, and nutrition. Either way be sure and use the Bloody Mary Mix - so good.
1 shallot, sliced
1 jalapeño pepper, diced
1/2 red pepper, diced
2 cloves garlic, sliced
1-1/2 cup long grain rice
1-1/2 cup Bloody Mary Mix, V8 or tomato juice
1-1/2 cup water
1 tsp powdered cumin
1 tsp salt
2 tsp strong Mexican or Spanish paprika (pimenton)

Sauté the shallot and peppers in a bit of olive oil in a medium (1-1/2 quart) pot. Cook for about 5-8 minutes and then add the garlic. Cook another two minutes, then set veggies aside in a bowl. Add the rice to the pot with a bit of canola oil and toast the rice for about 5 minutes, until the rice turns from translucent to white. Stir constantly over medium heat, and be sure the rice does not brown, or it will taste burnt.

Return the veggies to the rice and add the tomato liquid and water. Season with the salt, cumin and paprika, and bring to a gentle boil. Stir, reduce to a gentle simmer. Cover and cook for about 15 minutes. Remove top and cover pot with a clean tea towel, replacing cover on top. Allow rice to sit off the heat for about 8-10 minutes. This allows the rice to dry out and to fluff with a fork nicely.

Makes 4 cups rice.

Cook's Note: Instead of the tomato juice, you can also use the liquid you reserve from straining diced or canned tomatoes.

Pork Carnitas Enchilada Casserole

Here's an exciting Mexican inspired tortilla casserole that will satisfy any 'Let's do Mexican' inspiration you might be considering.
1 lb boneless pork country ribs, or loin roast, cubed
1 large jalapeño pepper, diced
1 carrot, diced
1/2 large onion, diced
2 cloves garlic
6 6-inch flour tortillas
1 can seasoned black beans in chili sauce
2 cups cooked white rice
1/3 lb sharp cheddar or jalapeño Jack cheese, cubed 1/4-inch
2 green onions
1/4 cup salsa verde (and more for passing at table)

Sauté the onion, carrot and jalapeño in a bit of canola oil for about 10 minutes, until the veggies begin to caramelize. Add the garlic and cook another 2-3 minutes.

Remove the veggies to a bowl.

Add the pork to the skillet with a dash more canola oil and brown over high heat, until all sides are nicely browned.

Then return the veggies to the skillet along with the black beans. Heat through.

Preheat oven to 375F. Now assemble the casserole. Oil a shallow round casserole. Lay the tortillas about the casserole to halfway hang over the side in a spiral fashion. Distribute the pork and black bean mixture over the tortillas.

Fold each tortilla in half, and tuck and edges back into the casserole.

Toss the rice with the cheese and all but a tablespoon of the green onion. Now spread the rice over the center of the casserole and top with the remaining green onions. Pour the salsa verde over the rice. 

Bake for about 30-45 minutes, until the casserole is completely heated through and bubbly. Serve with more salsa verde, and guacamole, if you can.

Serves 4-6.