Coffee-cured carne asada with charred poblanos

Jerry would like to try this:

Coffee-Cured Carne Asada with Charred Poblanos
Recipe adapted from Tim Byres, executive chef of Smoke in Dallas, TX

What you’ll need:
1/3 cup finely ground dark roast coffee
1/3 cup dark chili powder
1/3 cup smoked paprika
½ cup kosher salt
2/3 cup packed dark brown sugar, plus 1 Tbsp
3 Tbsp sugar
2 Tbsp granulated garlic
1 Tbsp ground cumin
1 tsp cayenne pepper
Zest and juice of 1 lime
1 tomato, roughly chopped
2 garlic cloves, chopped
½ cup fresh cilantro, chopped
2 lb. grass-fed flank steak
6 poblano chilies

How to make it:
1. Make the coffee rub. In a medium bowl, mix the coffee, chili powder, smoked paprika, kosher salt, 2/3 cup dark brown sugar, sugar, garlic, cumin, and cayenne, using your hands to break up any clumps. Store in an airtight container, in a cool, dry place.
2. In a food processor, add lime zest, lime juice, tomatoes, garlic, cilantro, and ¼ cup of the coffee rub, and blend until smooth.
3. Using the tip of a sharp knife, score the surface of the steak across the grain in 1-inch increments. Put the steak in a gallon-sized freezer bag and pour in the marinade. Seal the bag, pressing out as much air as possible. Massage the marinade into the meat and refrigerate for at least 2 hours or overnight.
4. Prepare a grill for direct high heat. Remove the steak from the marinade and place it on the hot, well-oiled grill grates. Grill for 2 to 3 minutes at a 45-degree angle to the grate (11 o’clock), then rotate the steak (to 2 o’clock) and continue to cook for 2 to 3 minutes. Flip the steak and repeat for medium-rare. Allow the steak to rest for 20 minutes.
5. As the meat rests, place the poblanos on the grill and cook until blackened on all sides, about 8 to 10 minutes. Allow the peppers to cool and then peel off the blackened skin.
6. Thinly slice the steak along the bias and against the gran. Slice the peppers into the strips and serve alongside the steak. Makes 6 to 8 servings.

Smoky Roasted Vegetables

I made this today and really liked the marinade -- it was indeed smoky from the paprika.  I don't think the chili pepper (I only used one) added anything, nor did the zucchini -- not my favorite, in general.  It probably took about 40 minutes to get the veggies to the soft and minimally charred state that I like.  My favorite part, of course, were the sweet potatoes.  Could have done with just those, parsnips and onions and been perfectly happy!  The parsnips especially have to be very well cooked to bring out the flavor.  Oh - and it's excellent at room temperature also.

Cooking for One

Course: Main Course
Features: Make-Ahead Recipes
Summary:

Consider this a mere guideline, and feel free to substitute whatever vegetables you like most or look best in the market or grocery store. To get the vegetables to cook at more or less the same rate, cut the quick-cooking ones (such as zucchini) into bigger pieces and the longer-cooking ones (such as carrots) into smaller ones. But don’t sweat this: Part of the appeal of the recipe is that some of the vegetables end up softer than others, making for nice textural variation.

MAKE AHEAD: The roasted vegetables can be refrigerated for up to a week or frozen, preferably in freezer-safe plastic food storage bags, for several months.

Makes about 12 cups

Ingredients:

1 pound sweet potatoes, peeled and cut into 1/2-inch cubes
1 large red onion, cut into 1/2-inch wedges
1 pound zucchini, cut in half lengthwise, then crosswise into 1-inch-thick slices
3 poblano chili peppers, stemmed, seeded, cut in half lengthwise, then cut into 1-inch-thick slices
1 pound carrots, trimmed, peeled and cut into 1/2-inch-thick slices
1 pound parsnips, trimmed, peeled (cored if they are big) and cut into 1/2-inch-thick slices
1/4 cup extra-virgin olive oil
6 medium cloves garlic, cut into thin slices
1 tablespoon ground ancho chili pepper (used Valle del Sol chili pepper)
1 teaspoon hot Spanish smoked paprika
Kosher or sea salt
Freshly ground black pepper
Directions:

Position oven racks in the upper and lower thirds of the oven; preheat to 425 degrees. Have 2 large rimmed baking sheets at hand.

Combine the sweet potatoes, onion, zucchini, poblanos, carrots and parsnips in a large mixing bowl; toss with the oil, garlic, ground ancho and smoked Spanish paprika. Season with salt and pepper to taste.

Divide the mixture between the baking sheets, spreading it in a single layer. Roast for about 30 minutes, stirring and tossing every 10 minutes or so.

Use in the related recipes, or allow to cool, then store as desired.

Recipe Source:

Loosely based on a recipe in "The Sunset Cookbook" (Oxmoor House, 2010).

Asparagus with Pistachio and Lemon

From Nutrition Action

Total time to prepare: 10 minutes
I would double or triple the topping for 1 pound of veggies.  I tried it on green beans and broccoli, but there wasn't enough of the sauce to taste and it didn't absorb into the veggies.  The topping is very quick to make and very tasty.

Ingredients: 
1 Tbs. extra-virgin olive oil
1 clove garlic, minced
¼ cup chopped pistachios
1 lb. asparagus, trimmed
1 Tbs. fresh lemon juice
freshly ground black pepper
¹∕8 tsp. kosher salt

Directions:
• In a small sauté pan, heat the oil over medium heat until just hot. Sauté the garlic until it starts to color, about 1 minute.
• Stir in the pistachios and remove from the heat.
• Steam the asparagus until bright green and tender but still crisp, 2-3 minutes. Transfer to a serving dish.
• Stir the lemon juice into the pan with the pistachios. Pour over the asparagus and season with black pepper to taste and up to ¹∕8 tsp. of salt.

Serves 4.

Nutrition Information:
Per serving—
Calories: 110
Sodium: 60 mg
Total Fat: 7 g
Saturated Fat: 1 g
Carbohydrates: 8 g
Protein: 4 g
Fiber: 3 g

Baked Chicken in Red Pepper Sauce

Adapted from one of my first cookbooks, Better Homes and Gardens, Cooking for Today, Chicken (1993).  This is a healthy breaded chicken dish in a tangy sweet red pepper sauce.  I like to make it with substitutes for white flour - with quinoa flakes for the chicken and arrowroot flour for the sauce thickener.  I also double the red pepper from the original recipe.

Ingredients:
1/2 cup quinoa flakes (cereal section of Whole Foods)
1 tsp salt
1 tsp paprika
1/2 tsp pepper
2- 2.5 pounds chicken breasts, with or without bones
2 Tbsp butter, melted
2 medium red or green sweet peppers, cut into squares
1/4 cup sliced green onions
1 Tbsp cooking oil
2 Tbsp arrowroot or white flour
1 cup vegetable broth
4 tsp sugar
1/2 tsp crushed red pepper
2 Tbsp cider vinegar

Directions:
1) Preheat oven to 375 degrees.

2) In a plastic bag combine the flakes, salt, paprika and pepper.

3) Rinse chicken; add a few pieces of chicken at a time, shaking to coat well.  Arrange in a shallow baking pan, and drizzle with butter.  Bake at 375 for 30-40 minutes, depending on the thickness, until done.  Alternatively, when it is almost done, baste with the sauce and continue cooking until done.

4) While the chicken starts cooking, prepare the sauce.  In a medium saucepan, cook the sweet pepper and green onion in hot oil until tender.  Add the flour, then the broth, sugar and crushed red pepper.  Cook and stir until thickened and bubbly, then 1 minute more. Remove from heat; stir in vinegar.

5) Spoon sauce over chicken.  Pass remaining sauce with the chicken.

Three Bean Salad

- Nutrition Action - http://www.nutritionaction.com -

Try This Delicious Veggie Side Dish
Posted By Kate Sherwood On March 21, 2014 @ 5:00 am In Healthy Recipes | No Comments

Three-Bean Salad

Serve these well-dressed beans on romaine or butter lettuce. Love white beans, chickpeas, or black beans? You can substitute 3 cups (about 2 cans) of any combination of beans for the kidneys and edamame.

Note:  good to put white beans in to absorb the taste of the dressing.  

Total time to prepare: 15 minutes

Ingredients:
½ lb. green beans, cut into ½-inch pieces
2 Tbs. extra-virgin olive oil
2 Tbs. red wine vinegar
¼ cup minced red onion
1 Tbs. country dijon mustard
¼ tsp. sugar
¼ tsp. salt
1 cup frozen edamame, thawed
1 15 oz. can no-salt-added kidney beans, drained and rinsed

Directions:
• Steam the green beans until tender, about 5 minutes. Rinse under cold water and drain well.
• In a large bowl, whisk together the olive oil, vinegar, onion, mustard, sugar, and salt.
• Mix in the green beans, edamame, and kidney beans.

Nutrition Information:
Per serving (1 cup)—
Calories: 140
Sodium: 150 mg
Total Fat: 6 g
Saturated Fat: 0.5 g
Carbohydrates: 15 g
Protein: 7 g
Fiber: 8 g

Chocolate Chip Granola Bars

Servings: 18 or 24 bars

Cook Time: 10 Minutes  Total Time: 2 Hours
Ingredients:

3 tablespoons unsalted butter
3 tablespoons canola oil
5 tablespoons coconut sugar
1/4 cup plus 2 tablespoons honey
1-1/2 teaspoons vanilla extract
Heaping 1/8 teaspoon salt
2 cups quick-cooking/instant oats, such as Quaker Quick 1-Minute Oats (do not use regular old-fashioned oats)
1-3/4 cups Brown Rice Crispies (Whole Foods)
1/2 cup sliced almonds
1/4 cup flax meal or wheat germ (I used hemp hearts)
1/3 cup mini chocolate chips (or to taste) (or dried fruit)

Instructions:

1) Line a 9 x 13-inch baking pan with aluminum foil. Spray the foil lightly with nonstick cooking spray.
2) In a large pot, combine the butter, oil, sugar and honey. Bring the mixture to a boil over medium-high heat, stirring constantly. Lower the heat and simmer until the sugar dissolves and the mixture is slightly thickened, about 2 minutes. Remove the pan from the heat and stir in the vanilla and salt.

3) Add the oats, rice cereal, almonds and flax meal (or wheat germ, hemp hearts) to the pan and fold with a rubber spatula until well combined.

4) Transfer the mixture to the prepared pan and press down lightly with a rubber spatula to even out. Sprinkle the miniature chocolate chips over top, adding more or less to suit your taste, and press down firmly with the spatula so the chips stick.The mixture should be tightly compacted in the pan. Place the pan in the refrigerator for 1-1/2 - 2 hours to cool.

5) Use the foil overhang to transfer the uncut bars to a cutting board. Using a sharp knife, cut into rectangles. Store the bars in an airtight container in the refrigerator. If you have to stack them, be sure to use parchment paper or foil in between the layers, otherwise they'll stick together and fall apart.

Note: If you are substituting dried fruit for the chocolate chips, mix it in along with the other ingredients as opposed to sprinkling over top.

Diane's Egg Soufflé

Adapted from Food Network.  Originally meant to be with sweet sausage and not with veggies -- essentially re-written.  Will try to decrease half-and-half and maybe substitute some milk.

Ingredients:

Butter, for baking dish
1/2 cup chopped shallots
2 garlic cloves, minced
2/3 cup chopped drained oil-packed sun-dried tomatoes
1 sweet red pepper, diced
4 tablespoons chopped fresh parsley leaves
8 large eggs
3/4 cup half-and-half
1 cup lite whipping cream
2 cups grated low-fat mozzarella cheese
1/2 teaspoon kosher salt
Tempeh as a substitute for sausage (optional)

Directions:

1) Preheat oven to 375 degrees F. Butter 13 by 9 by 2-inch glass baking dish.

2) Saute tempeh in medium nonstick skillet over medium heat until brown and cooked through, breaking up with back of fork into small pieces. Add shallots and garlic and saute 3 minutes.

3) Add sun-dried tomatoes and 2 tablespoons parsley; stir 1 minute.

4) Spread tempeh mixture into the prepared dish. (Can be made 1 day ahead, covered and refrigerated.)

5) Whisk eggs, half-and-half, whipping cream, 1 1/2 cups cheese, and salt in large bowl and blend well. Pour egg mixture over tempeh mixture in the baking dish. Sprinkle with remaining 1/2-cup cheese and 2 tablespoons parsley. Bake until top of the casserole is golden brown and knife inserted into center comes out clean, about 30 minutes. Let stand 5 minutes before serving.

Read more at: http://www.foodnetwork.com/recipes/robert-irvine/egg-casserole-recipe.html?oc=linkback

Pinto Bean, Tomato and Butternut Squash Soup

From epicurious.com;  recommended by Elaine

Very good variation on the multiple other tomato, butternut squash and bean recipes, including chili and African bean soup.  The flavoring in this is different, and less spicy.  Easy to make.  Didn't bother with the puree step, but that would have made it richer.

yield 6 (first-course) servings

Ingredients:

1 tablespoon olive oil
2 cups chopped onions
1 cup chopped celery
4 garlic cloves, minced
4 cups canned vegetable broth
2 15-ounce cans pinto beans, drained
1 14 1/2-ounce can diced tomatoes in juice
2 cups 1/2-inch pieces peeled seeded butternut squash
1 teaspoon dried oregano
1/2 teaspoon dried crushed red pepper
6 tablespoons chopped fresh basil


Preparation:

1) Heat oil in heavy large pot over medium-high heat. Add onions and celery; sauté until onions are golden, about 7 minutes.

2) Add garlic; stir 1 minute. Add broth and next 5 ingredients; bring to boil. Reduce heat; cover and simmer until squash is tender, about 20 minutes.

3) Transfer 3 cups soup to blender; cool slightly, then puree until smooth. Return puree to pot with soup. Simmer until heated through, about 5 minutes. Season with salt and pepper.

4) Ladle soup into 6 bowls. Sprinkle each with 1 tablespoon basil and serve.

Per serving: calories, 228; total fat, 4 g; saturated fat, 0.5 g; cholesterol, 0 mg


Read More http://www.epicurious.com/recipes/food/views/Pinto-Bean-Tomato-and-Butternut-Squash-Soup-103870#ixzz2wABhvnFV

African Bean Soup

From www.pcrm.org, Recipe of the Week - January 2014

Sweet potatoes and peanuts are familiar ingredients in many African cuisines. In this colorful soup they are combined with garbanzo beans and other vegetables and served over cooked rice.  This is relatively easy to prepare and very good.  You can increase the garbanzo beans and peanut butter to provide enough protein for a whole meal.  It is very filling.

Makes 8 servings

Ingredients

1/2 cup water
3 tablespoons reduced-sodium soy sauce
1 onion, sliced
2 small sweet potatoes or yams, peeled and diced (about 2 cups)
1 large carrot, thinly sliced
1 celery stalk, thinly sliced
1 red bell pepper, seeded and diced
1 15-ounce can crushed tomatoes
4 cups vegetable broth (see recipe) or water
1 15-ounce can garbanzo beans
1/2 cup chopped fresh cilantro
3 tablespoons peanut butter (would try to increase, as the taste doesn't come through)
1-2 teaspoons curry powder (I prefer 1 tsp of cumin and 1 tsp coriander)
4 cups cooked brown rice

Directions

Heat water and soy sauce in a large pot. Add onion and sweet potatoes or yams and cook over high heat, stirring often, until onion is soft, about 5 minutes.

Add carrot, celery, and bell pepper. Cover and cook 3 minutes, stirring occasionally.

Add tomatoes, broth or water, beans and their liquid, cilantro, peanut butter, and curry powder. Stir to mix, then cover and simmer until vegetables are tender when pierced with a fork, about 10 minutes.

Per serving: 279 calories; 5.6 g fat; 1 g saturated fat; 18% calories from fat; 0 mg cholesterol; 10.5 g protein; 48.9 g carbohydrates; 6.2 g sugar; 9 g fiber; 472 mg sodium; 80 mg calcium; 3.3 mg iron; 35.7 mg vitamin C; 3,251 mcg beta-carotene; 1.8 mg vitamin E

Source: Healthy Eating for Life for Women by Kristine Kieswer; recipe by Jennifer Raymond, M.S., R.D.

Granola-Style Energy Bars

From balanced platter.com
Granola-Style Energy Bars (Perfect to make ahead and eat on the trail)

Makes 16 bars
Recipe courtesy of The Gluten-Free Edge: A Nutrition and Training Guide for Peak Athletic Performance and an Active Gluten-Free Life (by Peter Bronski & Melissa McLean Jory).

Ingredients
1/4 cup almond meal
2 tablespoons raw shelled hemp seeds
1 teaspoon ground cinnamon
1/4 teaspoon salt
1 cup pecans
1 cup almonds
1 cup unsulfured dried apricots (about 6 ounces), chopped into chunks
1/4 cup certified gluten-free, rolled oats
1/2 cup chocolate chips
1/3 cup maple syrup (grade B is my favorite)
1 large egg
1 tablespoon coconut oil, melted, plus some to grease the pan
1 teaspoon gluten-free pure vanilla extract

Instructions
1. Preheat oven to 350 degrees. Grease a 9-inch square pan.
2. Place the almond meal, hemp seeds, cinnamon, and salt in a food processor and pulse until well mixed.
3. Add the pecans, almonds, oats, and apricots and pulse several times until the nuts are in small chunks but not completely ground. Add the chocolate chips and pulse a few times, leaving larger chunks.
4. In a medium bowl (big enough to hold all the ingredients), whisk together the maple syrup, egg, melted coconut oil, and vanilla. Whisk for 1 minute to ensure all ingredients are mixed.
5. Add the wet ingredients to the dry ingredients and mash together with a fork. Use your hands if you have to.
6. Spread the mixture in the prepared pan. Cover with parchment paper, and using your hands, flatten evenly. You can also use an unslotted spatula to flatten the mixture.
7. Place on the center rack in the oven. Bake for 22 to 24 minutes, until golden brown. Remove from the oven and let cool. Place the pan in the refrigerator to chill before cutting into bars. Store in an airtight container in the refrigerator.

No Bake Hemp Brownie Bites

No-Bake Hemp Brownie Bites
Deb Lindsey for The Washington Post

LOCAL LIVING NO BAKE MAR 4, 2014

This no-bake recipe requires six ingredients and is quick and easy to whip together. It is extremely heart-healthy and brimming with superfood benefits. These hemp balls contain omega-3 and omega-6 essential fatty acids, antioxidants, protein, fiber, iron, zinc, potassium, magnesium and more. The balls are raw, vegan and gluten-free. They can be served as a dessert or can be eaten any time of day as an on-the-go breakfast or snack. Their rich chocolate flavor resembles that of a moist brownie. Each ball is rolled in hemp seed for additional benefits.

Make Ahead: The balls can be refrigerated or frozen in an airtight container for several months. For best flavor, chill for 1 to 2 hours before serving.

Where to Buy: Raw, shelled hemp seeds and cacao powder can be found at organic grocery stores such as Whole Foods.

SERVINGS:

Tested size: 15-18 servings; makes 15 to 18 balls

INGREDIENTS

2 1/2 ounces raw, shelled hemp seeds (see headnote)
1/2 cup raw, unsalted walnut pieces
1/2 cup raw cacao powder (see headnote)
1/4 teaspoon fine sea salt
24 pitted dates, coarsely chopped
1 teaspoon vanilla extract
DIRECTIONS

Reserve 2 tablespoons of the hemp seeds in a small bowl.

Combine the remaining hemp seeds, walnuts, cacao powder and salt in mini food processor; pulse for 10 seconds to create a fairly finely ground mixture.

Add half the dates and all of the vanilla extract; grind/puree for about 15 seconds, then add the remaining dates and grind/puree for 15 seconds or until fairly smooth. Transfer to a mixing bowl; use your clean hands to form 15 to 18 balls.

Roll each ball in the reserved hemp seeds so it's half covered, arranging the balls in a container as you work. They can be served right away but are best when refrigerated for 1 to 2 hours before serving.


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RECIPE SOURCE

From Elaine Gordon, a master of public health professional and a master certified health education specialist, is creator of the healthy recipe site EatingbyElaine.com.