Black-Eyed Pea Salad, Revisited

Since I'm living in Richmond and embracing southern customs, I served black eyed peas on New Years Eve. I only recently heard about this tradition. How it originated is up for debate, but I like this version of the story. Supposedly the little beans bring luck. Something I could use a bit of right now. Maybe these lucky beans will bring me an RN position. But it's OK if not, I'm happy to eat them anyway. Lucky or not, they're yummy.

4/23/10: I've been astonishingly on top of things this week! I've posted a new recipe every single day, which seems to be rare lately. It's because the mid-semester mania has come to an end. Things are slowing down at school. I have a few more weeks of finals and then I get a May break (not sure what to call it because I already had spring break in March and will have a summer break in August) before I go back and do it all again. At least summer is a mini semester (only 10 weeks). We still haven't figured out how we're going to spend our one week of overlapping vacation time together. (Dental school and nursing school have not figured out how to coordinate their breaks. Apparently they could care less that Dustin and I will be forever separated by our schedules. It's not much fun to be sitting home, homework free, when you've got no one to share the time with!) So our brains are hard at work (or distracted rather) planning how to make the most of our week of no responsibility. Where to go? What to do (or not to do for that matter!)...?

In the mean time, I'm enjoying the sunshine and warmth, the open windows and sunroofs, the bees I have to dodge every time I open my front door (I'm pretending to appreciate them, anyway), the flowers blossoming, the birds chirping (that wake me up way too early every morning), and the bounty of fresh food that spring brings. My appetite is turning towards light, fresh, summery dishes. Picnics and BBQ's are in our future. Oh, I'm so ready to grill!

This bean salad would be a hit on any occasion this summer. It's quick, inexpensive, and easy. And it's addictive. I started by piling it high on tortillas chips and then gave up the dipping and swallowed it by the spoonful. It's full of fiber and protein from the beans and vitamins from the veggies. Rice wine vinegar makes it slightly sweet and all that onion adds pizazz! More black-eyed peas for me, please!

Black-Eyed Pea Salad

INGREDIENTS
2 cans black-eyed peas, drained and rinsed
1 large tomato, diced
1/2 large red onion, diced
1 small or 1/2 large red, yellow, or orange bell pepper, diced
1 jalapeno, diced
4 green onions, sliced
1/3 cup cilantro, chopped
1/4 cup rice wine vinegar (unseasoned)
2 Tbsp. canola oil
1/2 tsp. organic cane sugar
salt and freshly ground black pepper, to taste

DIRECTIONS
1. Toss to combine black-eyed peas, tomato, red onion, pepper, jalapeno, and green onion in a large bowl.

2. In a small bowl, dissolve sugar in vinegar. Whisk in oil. Season with salt and pepper.

3. Pour dressing over bean mixture. Toss to coat. Stir in cilantro and season to taste with salt and pepper. Refrigerate until ready to serve (the longer it sits the better the flavor will be).

Serves 8.

(Adapted from Food Network)

Spinach Salad with Orange Balsamic Vinaigrette

This spinach salad accompanied our Christmas dinner (served with turkey and ham, potatoes, and these rolls I wrote about recently). It's a favorite I first posted well over a year ago. Now updated with a snazzy new photo. It's fun to be at my mom's house and have pretty dishes and serving bowls. I don't have anything that fancy of my own. Good thing food tastes the same no matter what you serve it on. Because that's all that really matters.

8/8/09: I wish I had a better shot of this beautiful orange vinaigrette. It's a bright punch of citrus on a basic spinach salad. I adapted the recipe from Giada (Food Network's Everyday Italian chef). I didn't know what to expect. But I loved it! We loved it! It kept for several days in the fridge and I had no trouble finishing off several bags of spinach in that time. The vinaigrette pairs well with mild spinach, but it could be used on a variety of greens. Be creative and mix up the toppings. I'm sure this dressing would be wonderful served many ways!

Spinach Salad with Orange Balsamic Vinaigrette

INGREDIENTS
baby spinach
dried cranberries
sliced almonds, toasted

Orange Vinaigrette:
1/2 orange, juiced
1 tsp. orange zest
1 Tbsp. balsamic vinegar
1 Tbsp. honey
1/4 cup extra virgin olive oil
salt and pepper, to taste

DIRECTIONS
1. To make the vinaigrette, combine the orange juice, zest, vinegar, and honey in a food processor or blender. Pulse to combine. With the motor running, slowly stream in the olive oil. Season to taste with salt and pepper. Dressing will keep for several days in the refrigerator.

2. Place baby spinach in a bowl. Drizzle with vinaigrette and toss to coat. Top with cranberries and almonds.

Makes about 3/4 cup vinaigrette.

(Adapted from Food Network)

Oatmeal Honey Whole Wheat Rolls

Usually for Christmas and other holidays we bake batches of my mom's buttery sweet crescent dough or fluffy white rolls of some sort. This year I tried something a littler... healthier. Rolls with whole wheat and oats. Since this was my first go at adapting a new recipe, I used a bit of all-purpose flour to ensure a lighter texture and higher rise. So they're more like 80% whole wheat. I think my whole family was pleasantly surprised at how good whole grains can be. They're soft, chewy, and naturally sweet. Excellent with a Christmas ham and potatoes or piled high with leftover turkey.

Oatmeal Honey Whole Wheat Rolls

INGREDIENTS
2 cups water, divided
1 cup old-fashioned oats
3 Tbsp. butter
1 Tbsp. active dry yeast
1/3 cup honey
1 1/2 tsp. salt
1 cup all-purpose flour 
3-3 1/2 cups white whole wheat flour

1 egg + 1 Tbsp. water, whisked for egg wash
old-fashioned oats, for sprinkling

DIRECTIONS
1. In a small saucepan, bring 1 cup water to a boil; add oats and butter. Cook and stir for 1 minute. Remove from the heat; cool to lukewarm.

2. In a large bowl, dissolve honey and yeast in warm water. Add the cooled oat mixture, salt and all-purpose flour; beat until smooth. Slowly add the whole wheat flour to form a soft dough.

3. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes, adding more whole wheat flour as necessary. Place in a lightly greased bowl. Cover and let rise in a warm place until doubled, 1-2 hours.

4. Punch dough down; allow to rest for 10 minutes. Shape into 15-18 balls. Place in two greased 9-in. round baking pans (or a 9x13 pan). Cover and let rise until doubled, about 45 minutes. Just before baking, brush tops with egg wash and sprinkle with oats.

5. Bake at 350 F for 20-25 minutes or until golden brown. Remove from pan to cool on wire racks.

Makes 15-18 rolls.

(Adapted from Taste of Home)

Chicken Enchiladas with Roasted Tomatillo Salsa

Right before Christmas I made dinner for my entire family plus a few. I'm not used to cooking for so many people. I was daunted by the lengthy grocery list and mass quantities of food required. And then there was the issue of whether the sauce would even fit in the saute pan. It all worked out, but it in the end I dirtied a lot of dishes. But I also fed a lot of happy mouths. And that made it worth it.

I had a hunch that these enchiladas would be good. Tyler Florence usually comes through. I was excited that this recipe didn't contain any sour cream or even butter in the enchilada sauce. Which means that they're lighter than typical. The roasted tomatillo salsa was the highlight of the dish. You might want to double it so you have extra for snacking on. Two whole jalapenos (seeds and all) might seem like a lot, but because they're roasted (alongside the tomatillos, onion, and garlic) they're not too hot. I boiled a whole chicken and made my own stock, but you can use a rotisserie to save some time. And I recommend using at least part Pepper Jack cheese. It's so much more flavorful than Monterey Jack and adds the perfect amount of heat. 

Chicken Enchiladas with Roasted Tomatillo Salsa

INGREDIENTS
Roasted Tomatillo Salsa:
1 lb. tomatillos, husked
1 white onion, peeled and quartered
4 garlic cloves, peeled
2 jalapenos, stems removed
2 tsp. ground cumin
1 tsp. salt
1/2 cup fresh cilantro, chopped
1/2 lime, juiced

Enchiladas:
1 Tbsp. extra virgin olive oil
1/2 yellow onion, diced
3 cloves garlic, minced
1 1/2 tsp. ground cumin
1/4 cup all-purpose flour
2 cups homemade or store-bought low-sodium chicken broth
fresh cilantro, chopped (to taste)
1 3 lb. chicken (rotisserie or boil your own to make the broth), boned and meat shredded
salt and freshly ground black pepper, to taste
10 large whole wheat flour tortillas, warmed
8 oz. Monterey Jack and/or Pepper Jack cheese, shredded

sour cream, for serving
shredded lettuce, for serving
Roma tomatoes, diced for serving
avocado or guacamole, for serving
fresh cilantro, chopped for garnish

DIRECTIONS
1. Preheat oven to 400 F.

2. Line a large baking sheet with aluminum foil and lightly grease with cooking spray. Spread tomatillos, onion, garlic, and jalapenos on the prepared baking tray. Roast in preheated oven for 15 minutes. Cool slightly before transferring roasted vegetables and their juices to a blender or food processor. Add the cumin, salt, cilantro, and lime juice and pulse until well combined but still slightly chunky.

3. Meanwhile, heat the olive oil in a large saucepan over medium heat. Add the onion and cook until soft and caramelized, about 7 minutes. Add the garlic and cumin and cook for another minute. Sprinkle in the flour and stir until a thick paste forms. Slowly stir in the chicken broth and simmer until thickened. Remove from the heat and add half of the roasted tomatillo salsa, a handful of fresh cilantro, and fold in the shredded chicken. Season to taste with salt and pepper.

4. Preheat oven to 350 F. Lightly grease a 9x13 baking dish with cooking spray. Spread a little of the reserved salsa in the bottom of the baking dish.

5. To assemble the enchiladas, put a scoop of the filling inside each warmed tortilla and sprinkle with some shredded cheese. Roll up and place in the prepared baking dish. Pour the remaining salsa over top and sprinkle with the remaining cheese.

6. Bake uncovered in preheated oven for 30 minutes, until bubbling and golden brown on top. Garnish with fresh cilantro and serve with sour cream, shredded lettuce, diced tomato, and avocado.

Serves 6.

(Adapted from Food Network)

Pumpkin Gingerbread Whoopie Pies

Since it's Christmas Eve, I thought I'd share a last minute holiday treat. Kristin and I baked these during her visit over the weekend. Since the recipe made so many, we passed them on to friends and family. And everyone agreed- these pumpkin gingerbread whoopie pies (or call them gobs if you're from Pennsylvania like Kristin) are ridiculously good!  The cookie portion is soft and cake-like and tastes more like gingerbread than pumpkin. And the cream cheese filling... spiked with a few spoonfuls of pure maple syrup and a dusting of cinnamon... amazing! I do recommend using a small cookie scoop (I went with what I had on hand which was rather large and I ended up with softball-size whoopie pies!). Which taste great but aren't exactly "cute". Because if we're being honest, looks do matter. Oh, and Merry Christmas!

Pumpkin Gingerbread Whoopie Pies

INGREDIENTS

Cookies:

3 cups all-purpose flour

1 tsp. salt

1 tsp. baking powder

1 tsp. baking soda

2 Tbsp. ground cinnamon

1 Tbsp. ground ginger

1 Tbsp. ground cloves

2 cups packed brown sugar

1 cup canola oil

3 cups chilled pumpkin puree

2 large eggs

1 tsp. pure vanilla extract

Maple Cinnamon Cream Cheese Frosting:

3 cups powdered sugar

1/2 cup unsalted butter, room temperature

8 oz. cream cheese, room temperature

3 Tbsp. maple syrup

1 tsp. pure vanilla extract

1/2 tsp. ground cinnamon

DIRECTIONS

1. Preheat oven to 350 F.

2. To make the cookies, in a large bowl, whisk together flour, salt, baking powder, baking soda, cinnamon, ginger and cloves and set aside. In another large bowl, whisk together brown sugar and oil.  Whisk in pumpkin puree, eggs, and vanilla.  Slowly stir in the flour mixture, mixing until well combined.

3. Using a small cookie scoop, drop heaping tablespoonfuls of dough onto silpat lined baking sheets.  Bake 12-15 minutes or until a toothpick inserted into the center of a cookie comes out clean.  Let cool on pan for several minutes before transferring to a wire rack to cool completely.

4. To make the filling, using an electric mixer, beat butter and cream cheese until fluffy. Add the powdered sugar, maple syrup, vanilla and cinnamon and beat until smooth. Refrigerate until ready to use.

5. To assemble the cookies, spoon frosting into a piping bag or 1 quart zip top bag. (Just cut about 1/4 inch off the corner of the bag.) Turn half the cooled cookies upside down.  Pipe filling onto the halves.  Place the other halves, flat side down, on the filled halve.  Press down slightly.  Refrigerate until filling is firm, if necessary.

Makes 24-36 whoopie pies, depending on size.

(Adapted from Gonna Want Seconds, originally from Baked)

Grilled Chipotle Shrimp Tacos with Mango Avocado Salsa

All those Florida palm trees last week must have put me in the mood for something tropical. That, and the need to lighten things up in the midst of the calorie-laden holidays inspired these shrimp tacos. They're actually a revision on an old recipe I posted. The salsa is the same (you shouldn't mess with something perfect), but the shrimp have been improved. Instead of using minced chipotle in adobo sauce, I went with a spice rub featuring ground chipotle powder. So no marinating involved but still tons of spicy smoky flavor. The chipotle-crusted shrimp pack some heat, but the cool mango avocado salsa balances them out. (As long as you don't go overboard with the jalapeno.)

Grilled Chipotle Shrimp Tacos with Mango Avocado Salsa

INGREDIENTS
1 lb. raw shrimp, peeled and deveined
whole wheat flour or corn tortillas, warmed

Chipotle Spice Rub:
1 tsp. chipotle powder
1/2 tsp. garlic powder
1/4 tsp. cumin
1/4 tsp. coriander
1/4 tsp. Mexican oregano
1/4 tsp. salt
1/4 tsp. freshly ground black pepper

Mango Avocado Salsa:
1 mango, peeled, pitted, and diced
1 avocado, peeled, pitted, and diced
1/2 small red onion, diced
1 jalapeno, seeds and ribs removed and diced
1 lime, juiced
1/4 cup fresh cilantro, chopped
salt and freshly ground black pepper, to taste

DIRECTIONS
1. To prepare the salsa, toss to combine mango, avocado, onion , jalapeno, lime juice and cilantro in a medium bowl. Season to taste with salt and pepper. Refrigerate until ready to use.

2. To make the spice rub, combine all spices in a small bowl. 

3. Preheat outdoor grill or indoor grill pan to medium-high heat. Pat shrimp dry and sprinkle with spice rub on both sides. Lightly grease grill with olive oil or cooking spray. Grill shrimp until curled and opaque. Serve in warmed tortillas with avocado mango salsa.

Serves 2-4.

(Salsa adapted from All Recipes)

Chorizo, Shrimp, and Manchego Pizza

This is my Spanish pizza. A concoction I've been contemplating for a long time. I knew it had to have chorizo (a Spanish pork sausage flavored with smoked paprika) and manchego (Spanish sheep's milk cheese). When I came across this flatbread recipe in Food and Wine, I decided to add the shrimp and the sauce. And then I threw in some caramelized onions. Good call. It all worked so well. The sauce has a subtle sweetness to balance the heat of the chorizo. The bite-size shrimp can go on the pizza raw and will curl and cook under the high oven heat. And you can never go wrong with manchego.

What prompted me to finally make this recipe was the arrival of my friend Kristin. We were inseparable through our first few years of college (before both getting married) and it had been almost two years since I'd seen her (a tragedy). Spanish class is what brought us together. (And brought Dustin to me as well, but that's a story for another day.) As sophomores we applied to study abroad together in Spain, but due to a series of unfortunate events, Kristin had to make the trip without me. She spent the winter in Madrid (and Barcelona, and Rome, and...) and I'm still a little jealous.

So when she told me she was coming to Richmond, I knew I had to make her this pizza! No one would appreciate it more than Kristin. And so last night I did. We stuffed ourselves on pizza (and tossed green salad to offset the calories) and then baked the most scrumptious treat... pumpkin gingerbread whoopie pies! Those, I'm saving for later.

Chorizo, Shrimp, and Manchego Pizza

INGREDIENTS
1 recipe pizza dough
6 oz. Spanish chorizo, halved lengthwise and sliced
8 oz. raw shrimp, shelled and deveined and halved lengthwise
8 oz. manchego, grated
1 Tbsp. extra virgin olive oil
2 medium yellow onions, halved and thinly sliced
salt and freshly ground black pepper

Sauce:
14 oz. can diced or crushed tomatoes, drained and pureed
1 Tbsp. extra virgin olive oil
1 Tbsp. white wine vinegar
1 tsp. honey
1 tsp. fresh thyme, chopped
1 small shallot, minced
1 clove garlic, minced
2 Tbsp. fresh parsley, chopped (or 1 tsp. dried)
pinch crushed red pepper flakes
salt and freshly ground black pepper, to taste

DIRECTIONS
1. Prepare pizza dough according to recipe directions.

2. To caramelize the onions, preheat olive oil in a large skillet over medium heat. Add onions and stir to coat. Season with salt and pepper. Cook, stirring frequently, until the onions are soft and golden brown, about 25-30 minutes. Reduce the heat as you are cooking if they begin to burn.

3. To prepare the sauce, stir to combine drained and pureed tomatoes, olive oil, vinegar, honey, thyme, shallot, garlic, parsley, and crushed red pepper. Season to taste with salt and pepper.

4. Preheat oven and pizza stone to 450 F. Prepare crust according to recipe directions. Spread sauce in an even layer over prepared crust. Top with caramelized onions, sausage, shrimp, and manchego.

5. Bake in preheated oven on pizza stone for 10-12 minutes, until the shrimp is opaque, the cheese is bubbling, and the crust is puffed and golden brown. Remove from the oven and let sit several minutes before slicing.

Makes 1 large pizza.

(Adapted from Food and Wine)

Mint Brownies

My mom loves mint brownies. And for a long time I'd promised her I'd make some. So last week when my family (the condensed version) came down to attend my graduation, I baked these. It turns out we all love mint brownies. Even Dustin, who thinks that the brownie shouldn't be messed with. He gets uneasy whenever he hears I'm putting a new twist on something traditional. But the boy couldn't stop eating these. (Victory!) Maybe it was the fudgy brownie base, or perhaps the thin layer of mint filling. Or was it the rich chocolate topping? Probably the irresistible combination of all three.

I was a little bit concerned about how much butter went into these brownies. It's probably why they're so awesome. Two sticks here, another two there. What's a little butter over the holidays, right? Just make sure you've got someone to share these with. (And the recipe could easily be reduced by half, or less.)

Mint Brownies

INGREDIENTS
Brownie Batter:
1 cup (2 sticks) unsalted butter, melted
1/2 cup unsweetened cocoa powder
2 cups sugar
4 eggs, whisked
1 tsp. pure vanilla extract
1/2 tsp. salt
1 1/2 cups sifted all-purpose flour

Mint Frosting:
1/2 cup (1 stick) unsalted butter, softened
2 Tbsp. milk
2 cups powdered sugar
1 tsp. peppermint extract
green food coloring (optional)

Chocolate Topping:
1/2 cup (1 stick) unsalted butter
1 1/2 cups semi-sweet chocolate chips

DIRECTIONS
1. Preheat oven to 350 F. Lightly grease a 9x13 baking pan with cooking spray.

2. To make the brownie batter, in a large bowl, whisk to combine melted butter and cocoa powder. Add the sugar, eggs, vanilla, and salt and mix well. Stir in the flour, mixing until just combined. Pour into the prepared baking dish. Bake in preheated oven for about 20 minutes, until set in the center. Cool slightly before placing in the freezer for 20 minutes.

3. To prepare the mint frosting, combine all ingredients in a medium bowl. Mix with electric beaters on medium speed until fluffy. Spread over brownies and return pan to freezer for 20 more minutes.

4. To prepare the chocolate topping, melt butter and chocolate together in a glass bowl (on the stove or in the microwave). Drizzle over brownies and spread into an even layer with a spatula. Place in the freezer or refrigerator until set.

Fills a 9x13 pan.

(Adapted from Make it Do)