Rainbow Cabbage and Rice

Amp up the veggies and keep the grains whole for a healthy heart.  And eat as many colors as you can to take in antioxidants.  Here I match purple cabbage with orange carrots and red whole grain rice.  But rather than having veggies accent the rice in a pilaf, I've reversed it to have the rice accent the veggies.
1 Tbsp butter plus 1 Tbsp olive oil
1 medium onion, sliced
2 carrots, peeled and sliced

3-4 cups green cabbage, chopped
3-4 cups purple cabbage, chopped
1 cup cooked red rice
2 cloves garlic, minced
palmful fresh parsley, minced

Melt the butter in the olive oil in a very large skillet. Add the onion and carrot, and sauté for about 10 minutes, until just browning around the edges. Add the cabbages and sauté another 5-8 minutes.

Add the garlic and rice and cook another 2-3 minutes to heat the rice through.

Season with salt and pepper to taste and garnish with parsley. Serves 4-6 as a side dish.

Cook’s Note: There are many whole grain rices you could use. Great whole grain rice mixes are now very popular and easy to find most anywhere.  I used a frozen red rice from Trader Joe’s, but there are many other varieties available. I also freeze my own rice and grains after cooking extra, just for use in low-carb dishes like this.

Pork Stew with Lentils

This will keep you warm in the winter! Pork, lentils and chick peas marry in a stew flavored with southern Mediterranean herbs and spices.  You could easily substitute lamb for the pork to suit your preferences.
2 carrots, peeled and diced
2 stalks celery, diced
1 onion, diced

2 lb pork shoulder, cut into 1-inch pieces
1 tsp fennel seeds
1 tsp cumin seeds
1 tsp herbes de Provence or Italian herbs
2 cloves garlic, minced

1/2 cup dark French Puy lentils
1 can chick peas, rinsed and drained
1 15-oz can diced tomatoes
2 cups chicken (or other) broth

in a large Dutch oven, sauté the carrot, celery and onion (mirepoix) in a bit of olive oil for 12-15 minutes. Allow the veggies to soften and begin to caramelize. Remove to a bowl.

Heat the same pot to high with a bit of olive oil and brown the pork on all sides for about 10 minutes. Add the fennel, cumin, herbs and garlic for the last 2-3 minutes.

Add the beans, tomatoes and broth and salt and pepper to taste. You should have just enough liquid t cover the solids.  Adjust with a bit of water if necessary.

Bring to a boil, reduce to a simmer, stir and cover. Cook for about 1 to 1-1/2 hour, until the lentils are cooked through and the meat is tender and falling apart.  Stir every once in a while, checking the moisture level. Adjust with water to a stew consistency.

Serves 6.

Cook’s Note: This is great served with rice and sautéed cabbage and Brussels sprouts.

You can also make this dish with lamb.

Valentine Scallops on Red Pepper Beds with Béarnaise Sauce

Here is a fancy dish worthy of a Valentine's offering.  Featuring seared scallops laying in a bed of red pepper and red ramen rice, blanketed by a rich Béarnaise sauce.  I'd love anyone who made this for me.

A nice thing about this dish is that you can make at least half of it in advance - something you will definitely want to consider if you make this on Valentine's day or for guests.
10 oz Ramen Black Rice noodles, 4 squares (see Cook’s Note)
2 medium red peppers, halved, seeded and trimmed of white ribs

1 Tbsp butter
2 leeks, trimmed, cleaned and sliced
1/2 medium purple Bermuda onion, sliced
2 cloves garlic, minced
1/4 tsp red pepper flakes

Béarnaise Sauce:
1/2 stick butter, 4 Tbsp gently melted in microwave
2 egg yolks
2 tsp lemon juice
1 tsp dried tarragon leaves
pinch salt and pepper

Advanced Preparation

Get ahead of yourself and prepare in advance, several hours if you like. Heat a grill or grill pan to high. Spray the pepper halves with olive oil and grill them over high heat 6-8 minutes per side, flipping twice. Watch them carefully, flipping at least every 3 minutes. You want a nicely charred, but not completely burnt presentation.

Place peppers on a plate, season with salt and pepper, and allow to sit at room temperature, covered with a paper towel until the remainder of the dish is ready.

Set a pot with 6 cups water to the boil for the ramen noodles. Salt the boiling water with a few teaspoons salt and cook the noodles, watching carefully for about 4 minutes. Break apart gently with a fork as they cook and taste for toothy consistency. When just cooked, drain well.

Return to the pot off of the heat. Add a dash of olive oil and gently toss with tongs. Set aside, in a non-metallic bowl, covered, ready to be reheated in the microwave.

Melt the butter in a non-stick skillet, and gently soften the leeks and purple onion over medium heat. As then heat up, add a tablespoon water and continue cooking as the water evaporates. This helps soften the leeks with out burning. After the water has evaporated, and the leeks and onions have softened considerably, about 8-10 minutes, add the garlic and red pepper flakes. Cook another 2-3 minutes.

Remove from heat and set aside, covered.

Now everything is about ready to serve. Make sure all place settings are ready. You will only have two more things to do - make the sauce, and sear the scallops.

Last Minute Preparation

One. Prepare the Béarnaise sauce. Melt butter in a small bowl in the microwave for only about a minute - only just until melted, but NOT until all the water is vigorously boiled off - watch carefully.

Have a few tablespoons water and a spoon at the ready on the side: Heat about 1 to 2 cups water to boiling in a medium saucepan or double boiler. Whisk together the egg yolks with the lemon juice in a small metal bowl (or top of a double boiler) until golden and very yellow. When water boils, turn down to a gentle simmer and place bowl (or top) over boiling water. Whisking regularly, start adding the butter in many small increments to the egg yolk mix, as you blend while whisking - boy is this a great opportunity for one of your Valentine sweethearts to lend a helping hand! Otherwise, pay attention and focus on this - do not attend to do anything else. Once the sauce has thickened, add the tarragon, and remove from the heat. Adjust the thickness of the sauce with the water on the side as needed. This may take a few teaspoons. Add the salt and pepper to taste,and remove from heat.

Two. Sear the scallops. Heat a non-stick skillet to medium and add a dash olive oil. When hot, add the scallops and allow to brown on as high a heat as you are willing with the pan you have (ceramic nonstick skillets allow you to go to higher heat, but any pan will work just fine). Sear the scallops for about 2-3 minutes per side. You might want to keep the overhead fan on high.

Ready to eat - assemble. Reheat leeks gently in pan, if necessary. Reheat noodles on microwave for a minute if necessary. Place a quarter of the noodles on each of four plates and place one half red pepper on noodles. Top red pepper with softened leeks and about 4-5 scallops. Top with Béarnaise sauce.

Viola - an act of love.

Serves 4.

Cook’s Note: Red rice ramen comes in individual cakes ready to cook quickly.

 I used some from Lotus Foods.

If you can’t find red rice ramen, any noodle or favorite rice would be just fine as a bed. Improvise.

If you really don't want to have any smell of searing scallops, for example, if your home is an open living plan, you might just want to sauté the scallops gently in a non-stick skillet, instead.  They will be wonderful no matter which way to cook them.

Cheesy Chorizo Caramelized Onion Dip

This is easy to prepare in advance and keep in a warm oven until your guests (or ravaged sports horde) arrive.  You can use the what meltable cheese you love, or mixes thereof. Flavor with cumin or coriander or chili powder or nothing (as here).  When you can afford the calories, you sportiffs - go for it!
1/2 sweet onion, finely diced, about 1/2 cup
3-inches cooked chorizo, (or andouille) sausage, finely diced
1/2 fresh red chili (or jalapeño) pepper, diced
2 cloves garlic, minced
2 green onions, sliced

1/2 lb cheese, grated (I used half smoked Gouda, half Fontina)
1/4 good real mayonnaise

Preheat oven to 375F. Heat a dash of olive oil in a skillet. Add the onions and cook for about 12-15 minutes over medium heat, gently turning the onions brown to caramelize. Keep heat on medium so as not to over brown (or burn) the edges. Halfway through, add the chorizo. When the onions have turned golden, add the pepper, garlic and half the green onions. Cook another 2-3 minutes.

Toss cheese into a mixing bowl and stir in the cooked onion mixture.

Add the mayonnaise and transfer to a baking dish.

Garnish with the remaining green onions.

Pop dip into oven and bake for about 20 minutes, or until browned and bubbly. Finish under the broiler (optional), watching carefully, if you want an extra browned effect.

Serve with favorite chips or crackers.

Roasted Chicken Putanesca

A roasted chicken is amazing.  Learn to season it as yo like.  Spatchcocking is a great way to go faster, so try it.
1 28-oz can crushed tomatoes
1 12-oz jar marinated artichokes, half drained
1 roaster chicken
1 small can sliced black olives, drained, or 1/4 cup calamata olives, sliced
2 Tbsp dried roasted garlic chips
1 Tbsp dried rosemary

Heat oven to 375F. Spatchcock the chicken by carefully cutting the back section off of the roaster with a pair of sturdy kitchen shears. Flatten the chicken by pressing firmly with the palm of your hands onto the breast bone.  Pat the chicken dry with paper towels.

Spray oil a roasting pan just large enough to hold the chicken. Pour in the tomatoes and stir in the artichokes with half their marinade. Lay the chicken onto the tomato bed. I also roast the back section, but you can reserve that for making broth if you prefer.  Rub a good amount of olive oil over the skin of the chicken. Season chicken generously with salt and pepper.

Sprinkle on the garlic chips and rosemary. Toss olives about chicken.

Roast chicken about an hour, or until cooked through - internal temperature should be around 160-165F. Remove roaster from the oven and cover with aluminum foil. Allow to rest ten minutes. Remove from the tomato bed and carve. Serve tomato artichoke sauce on the side.

Serve 4-6.

Cook's Note:  You can do the same preparation with chicken pieces - here I used thighs, and added capers for an extra punch.

Any extra sauce is fantastic for use in other casseroles such as lasagna.

Buttermilk Whipped Potato Gratin

This is the ultimate comfort food which you may want to enjoy on a rare occasion, as it is quite carb rich.  But remember potatoes are also rich in nutrients and not highly refined carbs.

This dish gets richness from low fat buttermilk, and only a relatively small amount of butter and cheese.  Buttermilk adds a tang and the hot peppers add an edge.  The parsley adds a fresh note.  Even those who are not potato lovers seem to like this.
4-5 Potatoes, peeled and cubed
1 Tbsp Kosher coarse salt
2 Tbsp butter
1 cup buttermilk
8 oz cubed cheese (your favorite)
4 oz feta cheese, crumbled
palmful fresh parsley, minced
1 clove garlic, minced
dash red pepper flakes
2 green onions, chopped
1 tsp smokey Spanish pimenton paprika
splash olive oil

Preheat oven to 375F. Tip the potatoes into a pot and just cover with cold water. Bring to a gentle boil and then lower to a simmer. Add salt and cook until the potatoes are tender.

Meanwhile, melt the butter in the olive oil in a skillet.  Sauté the onions (or leeks) until softened and slightly browned, about 10 minutes.

Drain the potatoes and mash in the butter. Add the buttermilk and the cheeses and mix well to a smooth consistency (or as chunky as you like).

Stir in the parsley, garlic, red pepper flakes and green onions. Check seasoning - the potatoes should be salted enough from the cooking water - adjust if necessary.

Transfer mashed potatoes to an oiled casserole. Sprinkle with paprika and splash with olive oil.

Bake for about 20-30 minutes, or until brown and bubbly.

Serves 6 as a side dish.

Cook’s Note: Alternately, if you work fast, and the potatoes are still hot, just broil them under the broiler until browned - they are already cooked through.

Use most any cheese you like; I typically use a cheddar or swiss variety, or jalapeño jack. Here I used a Colby cheddar/Jack mix.  I’d gravitate towards a flavorful cheese like Gouda rather than something too subtle like plain Monterrey Jack.

Chili Jam Korean Pork Ribs

Load these up in front of the game and watch some chowin' go down!
2-1/2 lb pork spare rib, cross cut

Chili jam glaze:
1 Tbsp Trader Joe’s Chili jam
2 Tbsp Gochujang
1/4 cup hoisin sauce
2 Tbsp seasoned rice vinegar
2 Tbsp Trader Joe’s Sambal Matah

Whisk together the chili jam glaze ingredients in a small bowl.

Slather half the chili jam mix onto ribs and allow ribs to marinate at least an hour or two - best if left overnight (wrapped in the refrigerator).

When ready to cook, return the ribs to room temperature. Heat a grill to high. Grill ribs about 5-8 minutes per side, total.

Turn ribs when grill marks form nicely, basting generously with the remaining chili jam mix.

Serves 2-3 as a main dish or 4-5 as an appetizer.

Cook's Note:  If you are serving these as a main dish, I think a nice crispy fresh cole slaw works beautifully as a bed.  It gives welcome crisp and chilled contrast to hot and spicy ribs.

Broccoli Bacon Gratin

Bacon makes everything better.  And so it follows that bacon makes broccoli better.  This is reminiscent of a dish our old friend Cindy would make for us - bubbly, comforting and flavorful.
6 cups broccoli flowerettes
4 oz bacon, chopped

3 eggs
3/4 cup half and half
1/2 cup sour cream
1 tsp Dijon mustard
1 tsp kosher salt
Plenty of freshly ground black pepper to taste

4 oz jalapeño Jack cheese, grated
4 oz aged cheddar cheese, grated

1 tsp smokey Spanish pimenton paprika
2 Tbsp panko bread crumbs

Preheat oven to 375F. Tip broccoli into a casserole pan and add 1/4 cup water. Cover and microwave for 5 minutes, stirring half way through. Drop broccoli into a large bowl of very cold water to stop the cooking, and then drain well. Spinning in a salad spinner works very well.

Meanwhile, cook the bacon until just browning, in a small pan with a dash of canola oil. Do not let bacon get crispy. Remove to a paper towel.

Mix together the eggs, half and half, sour cream, mustard, salt and pepper in a small mixing bowl. Now place the broccoli in a large mixing bowl and poor the egg mixture over it. Add the jack cheese and the bacon and mix well. Spray the casserole with a bit of oil and tip the broccoli into the casserole. Top the broccoli with the cheddar cheese and sprinkle with the paprika. Finally, scatter the panko over top and spray with oil.

Bake for about 20 minutes covered, and then about 10-15 minutes uncovered, until brown and bubbly.

Serves 6 as a side dish.

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.

Thai Spicy Beef on Rice Noodle

Chop, chop.  Stir, stir.  Done.
Sauce:
1 Tbsp soy sauce
1 Tbsp sesame oil
1 Tbsp fish sauce
2 Tbsp honey
1 Tbsp seasoned rice vinegar
1 Tbsp Trader Joes Chili jam, or 1 tsp chili paste with garlic

1-1/2lb chuck beef, sliced thin (freeze slightly to achieve this)
1/2 lb dry Thai (or vietnamese) rice noodles

1 red pepper, sliced
1 small onion, sliced
1 cup slivered carrot

2 cloves garlic, minced
1/2 inch fresh ginger, minced

1 jalapeño pepper, minced

1 Tbsp black toasted sesame seeds
palmful fresh cilantro leaves, chopped
1 lime, cut into wedges

Whisk sauce ingredients together in a small bowl.

Toss together with the beef in a large bowl and allow to marinate at least 30 minutes.

Bring 6 cups of salted water to a boil for the noodles. Place noodles in a large bowl. When the water comes to a boil, pour over noodles. Periodically nudge noodles gently as they hydrate - about 10 minutes total. Drain noodles and gently toss with just a dash of canola oil to keep from sticking. Cover noodles to keep warm.

While the noodles hydrate, heat a wok to high. Add a dash of canola oil and toss in the pepper, onion and carrot.

Stir fry for about 5 minutes, until the veggies begin to soften but are still crisp-tender. Set aside. Heat wok to high and add another dash of canola oil. Add the beef and stir fry for 3-4 minutes, just until the beef is cooked rare. Add the garlic, ginger and jalapeño and cook another 2 minutes.

Toss the veggies back into the wok and mix.

Plate the noodles as a bed on four plates. Top with the stir fry. Garnish with sesame seeds and cilantro and serve with lime wedges.

Serves 4.

Cook's Note:  This sauce and technique works beautifully with shrimp and tofu, and probably other proteins as well.  See Thai Spicy Shrimp on Rice Noodles.