In honor of my having my beloved Issue #60 [Email]C@H[/Email] back in my hot little hands, a dinner review menu from it to start out the New Year. This will give Labs a chance to pull together a Birthday menu...hint, hint, hint
Ruby Sippers (page 52)
makes 6 cocktails
Pulse; simmer with:
1 1/2 cups fresh or frozen cranberries
1 cup cranberry juice cocktail
1 cup sugar
Rind and juice of 1 orange
Pour and garnish with:
1 bottle sparkling white wine (such as Italian Proseco), chilled (750 ml)
Whole cranberries
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Chipotle Chicken Tostadas (page 43)
makes 24 tostadas
C@H note: Since oven temperatures vary, be sure to bake the tostada chips until they're very crisp. Otherwise, they'll be too chewy.
3 flour tortillas (8")
1 avocado,, peeled and pitted
1/4 cup sour cream
1/4 cup tomato, seeded, chopped
1 T. fresh lime juice
2 garlic cloves, minced
2 T. chopped fresh cilantro
3/4 cup ketchup
3 T. brown sugar
2 T. chipotles in adobo sauce, chopped
2 T. soy sauce
2 T. apple cider vinegar
1 T. chilii powder
2 cups cooked chicken, shredded
Sour cream, cilantro, lime zest
Preheat oven to 450°F.
Coat both sides of tortillas with nonstick spray. Stack and cut into 8 wedges (24 total); push into cups (standard muffin pan). Bake 6-8 minutes, or until golden.
Mash avocado, sour cream, tomato, lime juice, garlic and cilantro together, salt to taste and hill.
Simmer ketchup, sugar, chipotles, soy sauce, vinegar, chili powder and chicken in a saucepan over medium-low heat for 8 minutes, or until sauce is syrupy.
Top each tostada with 1 T. avocado mixture, then 2 T. chicken mixture.
Garnish each tostada with sour cream, cilantro, and zest.
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Black Bean Cakes
(Cuisine at home, December 2006, Issue 60, p. 17)
Makes: 2 Cakes, 1 3/4 Cup Rice, 1 Cup Slaw
For the Slaw—
Puree; Toss with:
1/3 cup sour cream
1/4 cup scallions, thinly sliced
10 sprigs fresh cilantro
1/2 jalapeño, seeded, chopped
Juice of 1 lime
1 1/2 cups cabbage, shredded
Salt to taste
For the Rice—
Saute in 1 T. Olive Oil; Stir in:
1/3 cup each of onion, carrot, and celery, diced
3 garlic cloves, thinly sliced
1 T. tomato paste
1/2 t. each of kosher salt, ground cumin, and paprika
1/4 t. cayenne
1 bay leaf
1/2 cup converted white rice
1 cup chicken broth or water
For the Cakes—
Mash Together; Add:
1 can black beans, drained, rinsed, divided (15 oz.)
1 egg white
1/4 cup corn tortilla chips, ground
1/4 cup red bell pepper, diced
2 T. onion, grated
1/2 t. each of kosher salt, ground coriander, and chili powder
Fry in; Garnish with:
2 T. olive oil
Lime wedges
Fresh cilantro sprigs
Puree the first 5 ingredients for the slaw in a food processor; toss with cabbage then season with salt. Cover and refrigerate.
Saute vegetables, garlic, tomato paste, spices, and bay leaf for the rice in 1 T. oil in a saucepan over medium-high heat, 2 minutes. Stir in the rice and broth. Bring to a boil, reduce heat, cover, and simmer for 20 minutes. Remove from heat and let stand, covered; fluff with a fork and remove bay leaf before serving.
Mash 1/2 cup beans and egg white together for the cakes in a bowl. Add remaining beans, chips, bell pepper, onion, and seasonings. Refrigerate mixture for 10 minutes, then form into two 3"-round cakes.
Fry cakes in 2 T. oil in a nonstick skillet over medium heat until heated through, 4 minutes per side. Serve the bean cakes with the Mexican rice and slaw. Garnish with lime and cilantro.
- - - - - - - - - - - - - - - - - - -
No dessert!!! None of us needs it!
Dinner review date will be January 18th - if this sounds good to anyone.
And then Labs can be from January 19th to Feb. 1 review date???????
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And, February folks are on their own to figure their dinners out - I hope they do.
FEBRUARY -
esgunn/erin - Feb. 1st
Roxanne - Feb. 5th
Cubangirl- Feb. 10
Chef_Tab/Theresa/Valentines Day..Feb.14
gourmet mom/Daphne - Feb. 23rd
Ruby Sippers (page 52)
makes 6 cocktails
Pulse; simmer with:
1 1/2 cups fresh or frozen cranberries
1 cup cranberry juice cocktail
1 cup sugar
Rind and juice of 1 orange
Pour and garnish with:
1 bottle sparkling white wine (such as Italian Proseco), chilled (750 ml)
Whole cranberries
-----
Chipotle Chicken Tostadas (page 43)
makes 24 tostadas
C@H note: Since oven temperatures vary, be sure to bake the tostada chips until they're very crisp. Otherwise, they'll be too chewy.
3 flour tortillas (8")
1 avocado,, peeled and pitted
1/4 cup sour cream
1/4 cup tomato, seeded, chopped
1 T. fresh lime juice
2 garlic cloves, minced
2 T. chopped fresh cilantro
3/4 cup ketchup
3 T. brown sugar
2 T. chipotles in adobo sauce, chopped
2 T. soy sauce
2 T. apple cider vinegar
1 T. chilii powder
2 cups cooked chicken, shredded
Sour cream, cilantro, lime zest
Preheat oven to 450°F.
Coat both sides of tortillas with nonstick spray. Stack and cut into 8 wedges (24 total); push into cups (standard muffin pan). Bake 6-8 minutes, or until golden.
Mash avocado, sour cream, tomato, lime juice, garlic and cilantro together, salt to taste and hill.
Simmer ketchup, sugar, chipotles, soy sauce, vinegar, chili powder and chicken in a saucepan over medium-low heat for 8 minutes, or until sauce is syrupy.
Top each tostada with 1 T. avocado mixture, then 2 T. chicken mixture.
Garnish each tostada with sour cream, cilantro, and zest.
--------
Black Bean Cakes
(Cuisine at home, December 2006, Issue 60, p. 17)
Makes: 2 Cakes, 1 3/4 Cup Rice, 1 Cup Slaw
For the Slaw—
Puree; Toss with:
1/3 cup sour cream
1/4 cup scallions, thinly sliced
10 sprigs fresh cilantro
1/2 jalapeño, seeded, chopped
Juice of 1 lime
1 1/2 cups cabbage, shredded
Salt to taste
For the Rice—
Saute in 1 T. Olive Oil; Stir in:
1/3 cup each of onion, carrot, and celery, diced
3 garlic cloves, thinly sliced
1 T. tomato paste
1/2 t. each of kosher salt, ground cumin, and paprika
1/4 t. cayenne
1 bay leaf
1/2 cup converted white rice
1 cup chicken broth or water
For the Cakes—
Mash Together; Add:
1 can black beans, drained, rinsed, divided (15 oz.)
1 egg white
1/4 cup corn tortilla chips, ground
1/4 cup red bell pepper, diced
2 T. onion, grated
1/2 t. each of kosher salt, ground coriander, and chili powder
Fry in; Garnish with:
2 T. olive oil
Lime wedges
Fresh cilantro sprigs
Puree the first 5 ingredients for the slaw in a food processor; toss with cabbage then season with salt. Cover and refrigerate.
Saute vegetables, garlic, tomato paste, spices, and bay leaf for the rice in 1 T. oil in a saucepan over medium-high heat, 2 minutes. Stir in the rice and broth. Bring to a boil, reduce heat, cover, and simmer for 20 minutes. Remove from heat and let stand, covered; fluff with a fork and remove bay leaf before serving.
Mash 1/2 cup beans and egg white together for the cakes in a bowl. Add remaining beans, chips, bell pepper, onion, and seasonings. Refrigerate mixture for 10 minutes, then form into two 3"-round cakes.
Fry cakes in 2 T. oil in a nonstick skillet over medium heat until heated through, 4 minutes per side. Serve the bean cakes with the Mexican rice and slaw. Garnish with lime and cilantro.
- - - - - - - - - - - - - - - - - - -
No dessert!!! None of us needs it!
Dinner review date will be January 18th - if this sounds good to anyone.
And then Labs can be from January 19th to Feb. 1 review date???????
-----
And, February folks are on their own to figure their dinners out - I hope they do.
FEBRUARY -
esgunn/erin - Feb. 1st
Roxanne - Feb. 5th
Cubangirl- Feb. 10
Chef_Tab/Theresa/Valentines Day..Feb.14
gourmet mom/Daphne - Feb. 23rd
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
www.achefsjourney.com
www.achefsjourney.com