Category: Dinner

Salads and Appetizers, Recipes, Lunch, Dinner

Mexican Corn and Black Beans

by Jenn Mandell2 Comments on Mexican Corn and Black Beans
Mexican Corn and Black Beans

A bit of spice and a touch of heat makes this a perfect side dish for grilled chicken, meat or fish

I adapted this recipe from Mexican street corn. Mexican street corn is corn on the cob that has been brushed with a mixture of sour cream, mayonnaise with Cotija cheese, lime, chili powder and cilantro. I wanted to lower the calories and remove the corn from the cob to make it easier to eat when serving a group. I added black beans for nutrition, color and because I love black beans but you can absolutely leave them out if you prefer a solo corn dish.

What kind of corn should I use?

Using fresh corn cut off the cob is ideal. Fresh corn has a sweet bite that is unmatched by frozen or canned. Summertime is corn time so I strongly encourage you to use the fresh corn when in season but in the winter you can use corn that has been cut off the cob and frozen. Please don’t use canned corn. It is much too soggy for this recipe. Visit a local farmstead in August and buy a bunch of corn to cut off the cob and freeze in plastic bags so you have fresh corn all winter long. Corn is a great starch to add to lots of side dishes, salads and soups. Corn is high in carbohydrates but it does also contain many healthy nutrients like Vitamin B, fiber, magnesium, iron and zinc. The sweet flavor of corn is perfect in off-setting spicier dishes.

How should I serve this dish?

  • Roasted Chicken pulled off bone with Enchilada Sauce
  • Roasted Chicken Enchiladas, Corn and Black Beans, Mexican Rice

This corn and black bean dish is very versatile. It can easily be reheated or eaten at room temperature. It is also extremely low in calories and big on flavor. Serve it alongside simple roasted chicken enchiladas. Buy a roasted chicken, pull meat off bone and place in pan, add 3/4 cup of my homemade enchilada sauce and 1 cup of shredded sharp cheddar cheese, fill chicken in flour tortillas and place in a row in a baking dish that has a half cup of enchilada sauce on bottom. Top the enchiladas with remaining enchilada sauce and more shredded cheese. Cover and bake in 350 oven for 15 minutes until warm.

This dish also works great as a vegetarian entree when served with flour or corn tortillas on the side to fill with the corn, black beans and a touch of squeezed lime juice.

Serve this corn and black bean dish as a salad at lunch with grilled shrimp and avocado on top. It can be made earlier in the day so it is ready when you want to serve lunch.

Homemade Enchilada Sauce
easy to make enchilada sauce recipe
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Mexican Corn and Black Beans

Fresh corn and black beans with spice and a touch of heat
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Side Dish, Salad
Cuisine: Mexican
Keyword: beans, corn
Servings: 6 people
Calories: 140kcal

Ingredients

  • ½ cup chopped onion
  • 1½ cups corn cut off cob or frozen
  • 1½ cups black beans low sodium
  • 1½ tsp chili powder
  • 1 tsp cumin
  • ¼ tsp tumeric optional
  • ½ tsp salt kosher or sea salt
  • 1 tbsp butter
  • 1 tbsp cilantro chopped
  • ½ cup cotija cheese crumbled
  • 1 lime

Instructions

  • melt butter in pan and add chopped onion
  • saute until soft. Around 5 minutes
  • add corn and black beans
  • Stir in chili powder, cumin, tumeric and salt. Cook for 2 minutes
  • Place corn and beans on platter, top with crumbled cotija cheese, chopped cilantro and lime wedges

Nutrition

Serving: 1serving | Calories: 140kcal | Carbohydrates: 22g | Protein: 7g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 11mg | Sodium: 346mg | Potassium: 297mg | Fiber: 5g | Sugar: 3g | Vitamin A: 324IU | Vitamin C: 6mg | Calcium: 89mg | Iron: 2mg
Recipes, Salads and Appetizers, Lunch, Dinner

Yellow Split Pea Soup

by Jenn MandellLeave a Comment on Yellow Split Pea Soup
Yellow Split Pea Soup

The addition of Tumeric and cumin adds brightness and helps to make this soup packed with flavor and health benefits. The soup is vegetarian and vegan. I like to classify this soup as a power soup because it is high in nutrients like vitamin A, potassium, fiber and protein and low in fat. It tastes great, looks beautiful and is very healthy.

What’s the Big Deal about Tumeric?

Tumeric contains curcumin which has powerful antioxidants. Curcumin boosts brain power, reduces inflammation and can lower your risk of heart disease. Tumeric has been around for over a hundred years but the extreme heath benefits have only recently been studied and recognized. Tumeric is also what gives curry its beautiful yellow color. I love to develop recipes that I can add tumeric to so that the dish not only tastes great but is also healthy for you.

Yellow vs. Green Split Peas

Yellow split peas and green split peas are both delicious. I tend to think that a green split pea soup works best with ham since it is a sweeter split pea and balances well with salty ham.Yellow split peas have an earthier flavor that works well with full flavor spices like turmeric and cumin. This yellow split pea soup is vegetarian and vegan.I puree the soup so that all the flavors blend completely and result is a smooth earthy flavored soup. If the soup is too thick add more vegetable broth to thin it out. The yellow split pea soup is perfect for the spring and summer because of the beautiful color of the soup. It is perfect to serve as a light lunch or dinner with a leafy green salad and some crispy bread. Yellow split pea soup freezes well so you can make a big batch and freeze it in individual portions that you can defrost on those long summer days when you don’t feel like cooking.

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Yellow Split Pea Soup

Tumeric and Cumin give a kick and pump up the health benefits in this super soup
Prep Time15 minutes
Cook Time1 hour 30 minutes
Total Time1 hour 45 minutes
Course: Appetizer, Soup, lunch
Keyword: Soup, vegetarian, Tumeric, vegan
Servings: 6 people
Calories: 304kcal

Equipment

  • immersion blender or food processor

Ingredients

  • 16 oz bag of yellow split peas
  • 1 tbsp extra virgin olive oil
  • 1 cup chopped onion
  • 1 cup chopped carrots
  • 2 cups vegetable broth
  • 4 cups water
  • ¾ tsp tumeric
  • ½ tsp cumin
  • ⅛ tsp coriander
  • ⅛ tsp cayenne pepper
  • ¾ tsp salt
  • ½ tsp ground black pepper
  • 1 bay leaf
  • 1 tbsp chopped fresh parsley optional

Instructions

  • Add olive oil to large soup pot over medium heat
  • add onions and carrots and saute until soft. Around 5-8 minutes
  • rinse the yellow split peas and add to pot
  • mix in tumeric, cumin, cayenne pepper, coriander, salt and pepper
  • pour in vegetable broth and water and stir often until boiling. Make sure split peas aren't sticking to bottom of pot.
  • reduce heat and add bay leaf
  • simmer for 1½ hours stirring every 10 min or so until split peas are tender
  • Remove bay leaf
  • blend soup using an immersion blender or food processor.
  • garnish with chopped fresh parsley if desired

Notes

Note: If soup is too thick add some more vegetable broth to thin it out.

Nutrition

Serving: 1person | Calories: 304kcal | Carbohydrates: 52g | Protein: 19g | Fat: 3g | Saturated Fat: 1g | Sodium: 640mg | Potassium: 861mg | Fiber: 20g | Sugar: 9g | Vitamin A: 3866IU | Vitamin C: 5mg | Calcium: 63mg | Iron: 4mg
snacks, Recipes, Salads and Appetizers, Lunch, Dinner

Caramelized Ramp Chimichurri

by Jenn MandellLeave a Comment on Caramelized Ramp Chimichurri
Caramelized Ramp Chimichurri

Chefs all over the world rejoice when ramps are in season. The truth is that ramps are in season for a very short period of time and signify the beginning of Spring. Ramp season typically only lasts a month or so from early April until May which is part of the reason why they are such a delicacy.

So What is a Ramp?

A ramp is an entity of its own. Some call them wild leeks. Ramps have a thin stalk that looks a bit like a scallion with one or two flat leaves. The flavor is a cross between an onion and garlic. Ramps have a very distinctive flavor that is not found in any commercially harvested vegetable. Ramps are foraged which makes them rare and adds to their delicacy. They are the first green that emerges from the soil after a long winter. Ramps can also be a little costly due to their scarce supply.

How to Prepare Ramps:

Ramps can be used in wide variety of ways. Once the bulb at the end is cut off the entire ramp can be eaten. They are delicious sautéed in butter and eaten with fried eggs or as a side dish with steak or fish. You can also use them in quiche with a little bacon. I have decided to make a caramelized ramp Chimichurri sauce that works well with fish or can be used as a marinade for skirt steak. Grilled swordfish with avocado is perfect with Caramelized Ramp Chimichurri. Make sure you save a little on the side if you are using the Chimichurri as a marinade so you can serve it as a sauce. I love how vibrant and green this Chimichurri is. It just screams spring to me.

Cleaning Ramps:

Ramps come from the ground and the soil can get caught in them. Run the ramps for several minutes under cold water to remove soil. Then cut off bottom stem and pull back the outer skin and rinse again.

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Caramelized Ramp Chimichurri

Prep Time15 minutes
Total Time15 minutes
Course: Side Dish, Sauces and Dips
Keyword: Sauce, dips, marinade
Servings: 4 people
Calories: 267kcal

Equipment

  • food processor

Ingredients

  • ½ cup Extra Virgin Olive Oil
  • 2 tbsp red wine vinegar
  • 1 tbsp lemon juice fresh squeezed
  • ½ tsp salt
  • ¼ tsp pepper
  • ¼ tsp crushed red pepper
  • ½ tsp fresh oregano leaves
  • ½ cup parsley leaves
  • 10 ramps washed and cut in thirds

Instructions

  • Cut the bottom off of each ramp and wash well in cool water. Cut into thirds.
  • saute ramps in 2 tablespoon of olive oil until soft. Let cool
  • add all ingredients except olive oil to a food processor and pulse a few times
  • while mixer in running slowly add olive oil and blend well
  • Use as a marinade or serve as a sauce with grilled fish or meat

Nutrition

Serving: 1serving | Calories: 267kcal | Carbohydrates: 6g | Protein: 1g | Fat: 27g | Saturated Fat: 4g | Sodium: 298mg | Potassium: 53mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1307IU | Vitamin C: 16mg | Calcium: 35mg | Iron: 1mg
Recipes, Lunch, Dinner

Short Rib Ragu Fettuccini

by Jenn MandellLeave a Comment on Short Rib Ragu Fettuccini
Short Rib Ragu Fettuccini

Topped with warm creamy burrata

Similar to a bolognese but instead of using ground meat we use bone-in short ribs that are roasted until the meat is so tender that it falls off the bone. This sauce starts on the stove and finishes roasting in the oven. Low and slow is the key here. The result is a rich savory meat sauce that goes perfectly with a flat long pasta like fettuccini or pappardelle. You need to use a flat noodle so the sauce has something to cling to. The sauce combines flavors of sweet and savory with a touch of spicy. I like to top the pasta with an individual sized ball of burrata weighing 2 ounces.

Tip on serving the best mozzarella:

Put the mozzarella in the microwave for one minute to warm it up before you place it on the pasta. When I owned my restaurant I was told by our mozzarella company to always serve fresh mozzarella slightly warm. When fresh mozzarella is made it comes out of the water warm and is shaped into a ball. There is nothing like truly fresh mozzarella that has never been refrigerated. The flavor is so smooth and mild. When fresh mozzarella is cold it does not have the same flavor, it is masked by the cold temperature. When you serve any fresh mozzarella or burrata you should place it in a pot of warm water or in the microwave for 30 seconds to take the chill away. You will see how much creamier and tasty the mozzarella is.

Making Short Rib Ragu:

A good ragu should have layers of flavor that can only be accomplished with a slow cooking process. In this recipe I combine red wine, brown sugar, mustard, tomatoes and red chili flakes with other herbs, carrots, onions and beef broth. All the flavors marry together and create a wonderful spicy- sweet short rib ragu. The short ribs are seared in a touch of olive oil on the stove top before being added to the sauce and placed in the oven for two hours. The sauce is done when the short rib meat is falling off the bone and ready to be shredded. The sauce will not take more than 15 minutes to prepare before going into the oven and once in the oven there is nothing you have to do for the next two hours. Just let the sauce stew together and work its magic.

Short Rib Ragu Ready To Be Covered And Placed Into The Oven

What should I do if the Sauce is dry after roasting?

After two hours take the short rib ragu out of the oven. Remove the short ribs from the sauce and shred the meat from the bone. You should try to cut the fat off and discard it with the bones. Return the shredded meat to the sauce. If the sauce seems too dry add additional beef broth to the short rib ragu. One cup of beef broth should be sufficient. This is a ragu so it is a thicker meat sauce that should cling to the pasta.

This sauce can be made up to two days in advance and reheated when ready to serve. Add more beef broth if you need more liquid.

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Short Rib Ragu with Fettuccini and Warm Burrata

Slow roasted short ribs create a hearty sauce for pasta
Prep Time15 minutes
Cook Time2 hours
resting time15 minutes
Total Time2 hours 30 minutes
Course: Main Course, pasta, lunch, dinner
Cuisine: Italian
Keyword: Pasta Sauce, pasta, meat
Servings: 4 people
Calories: 621kcal

Ingredients

  • 2 lb bone in short ribs
  • 2 tbsp olive oil
  • 1½ cup chopped onions
  • 1 cup chopped carrots
  • 1 garlic clove peeled and minced
  • ¾ cup red wine
  • 28 oz can crushed tomatoes
  • 1 tbsp tomato paste
  • 2 cups beef broth plus extra cup if sauce gets too dry
  • 1 tbsp packed light brown sugar
  • 2 tsp dijon mustard
  • ½ tsp fresh thyme leaves no stems
  • 2 bay leaves dry
  • ¼ tsp red chili flakes more if you like spicy
  • ¼ tsp salt
  • ¼ tsp black pepper
  • 5 leaves basil chiffonade
  • grated parmesan for serving
  • 8 oz burrata (4) 2oz balls

Instructions

  • preheat oven to 325
  • heat olive oil in a large dutch oven or deep oven proof pan
  • brown short ribs on all sides and then remove from pan and place on side
  • add onions and carrots to pan and saute until onions are translucent
  • add garlic and saute for 2 minutes until garlic is sizzling
  • pour in red wine and simmer for 5 minutes until wine is reduced by half
  • stir in tomato paste and brown sugar
  • add crushed tomatoes and beef broth and stir well
  • add mustard, thyme, chili flakes, salt, pepper and bay leaves
  • put short ribs back in pan, meaty side down, so they are submerged in the liquid
  • cover pan with lid or aluminum foil and place in oven for 2 hours
  • remove pan from oven
  • remove short ribs from sauce, remove meat from bones and trim fat
  • discard fat and bones
  • shred meat and place back into sauce
  • let sauce sit for 15 minutes so you can skim fat off the top
  • prepare pasta according to directions
  • gently warm sauce and add more beef broth if necessary
  • mix pasta into sauce
  • warm burrata for one minute in microwave or warm water for 2 minutes and place on top of pasta
  • grate parmesan on pasta and sprinkle basil

Nutrition

Serving: 1person | Calories: 621kcal | Carbohydrates: 20g | Protein: 47g | Fat: 39g | Saturated Fat: 16g | Cholesterol: 138mg | Sodium: 1048mg | Potassium: 1454mg | Fiber: 5g | Sugar: 11g | Vitamin A: 6336IU | Vitamin C: 22mg | Calcium: 412mg | Iron: 7mg
snacks, Salads and Appetizers, Lunch, Dinner

Roasted Garlic Hummus

by Jenn MandellLeave a Comment on Roasted Garlic Hummus
Roasted Garlic Hummus

Roasting the garlic cloves creates a nutty mild garlic flavor that balances well with the tahini.

Hummus is a Middle Eastern spread that is made with cooked chickpeas. The chickpeas are boiled until very soft and their skin is beginning to come off. This makes it easy to mash them into a very smooth dip that blends perfectly with the silky tahini. Tahini is made from sesame seeds. I like to use the Soom Premium Tahini available here on Amazon. This tahini is all natural, delicious and made by a woman owned company.

Homemade hummus can be used in a variety of ways. You can serve it as an hors d’oeuvres with pita or flat bread and raw vegetables or as a side dish with charred broccoli and peppers. Simply toss the broccoli and peppers with olive oil and sprinkle with salt and pepper. Roast for 15 minutes in a 400 oven then serve over the hummus as a side dish or appetizer. The hummus will stay fresh for 5 days in your refrigerator and is a healthy snack to have around. If you feel a little hungry try dipping some pretzel crisps into the hummus as a mid afternoon snack

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Roasted Garlic Hummus

Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Appetizer, Main Course, Side Dish, Snack, Sauces and Dips
Cuisine: Middle Eastern
Keyword: Sauce, vegetarian, Side Dishes, dips, snacks
Servings: 6 people
Calories: 42kcal

Equipment

  • food processor or immersion blender

Ingredients

  • 1 can chickpeas
  • ½ tsp baking soda
  • 2 clove garlic
  • ¾ tsp cumin
  • ½ tsp salt
  • ¼ tsp black pepper
  • 2 tbsp tahini
  • 2 tbsp lemon juice fresh squeezed
  • 2 tbsp ice cold water
  • 1½ tsp Extra virgin olive oil plus extra to drizzle on top if desired
  • sumac to sprinkle on top

Instructions

  • preheat oven to 400
  • peel garlic and toss with ½ teaspoon olive oil. Wrap in foil and roast in oven for 30-45 minutes until light brown and soft
  • drain and rinse chickpeas and add them to a sauce pan with baking soda.
  • fill pan with water until chickpeas are just covered
  • bring to a boil then reduce heat and simmer for 20 minutes until chickpeas are soft
  • drain in mesh strainer and rinse with cold water
  • mash roasted garlic with the back of a fork and add to food processor
  • add lemon juice, tahini, salt, pepper and ice water and blend until smooth
  • add chickpeas and cumin and remaining teaspoon of olive oil
  • blend until very smooth scraping sides as necessary.
  • If too thick then add another tablespoon of water
  • place in a bowl and drizzle with a touch of extra virgin olive oil and a sprinkle of sumac

Nutrition

Serving: 1person | Calories: 42kcal | Carbohydrates: 2g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Sodium: 287mg | Potassium: 38mg | Fiber: 1g | Sugar: 1g | Vitamin A: 7IU | Vitamin C: 2mg | Calcium: 12mg | Iron: 1mg

Recipes, Food and Beverage, Dinner, Holiday and Special Occasion

Fillet of Sole with Dried Cranberry Reduction

by Jenn Mandell2 Comments on Fillet of Sole with Dried Cranberry Reduction
Fillet of Sole with Dried Cranberry Reduction

This is a very healthy and flavorful fish recipe that is perfect for a mid week dinner when you are short on time. The sauce is made by sautéing onions and dried cranberries and then adding balsamic vinegar and brown sugar. The result is a syrupy cranberry reduction that is absolutely delicious over flaky white fish. This is definitely a healthier dish which requires only one tablespoon of butter in the entire recipe. The fish is sprinkled with breadcrumbs, salt and pepper and lightly sprayed with olive oil before broiling in the oven for 5 or 6 minutes. I like to serve the fish with Pearl Couscous Primavera. The whole dinner will be ready in 30 minutes.

I like to incorporate healthy fruits and vegetables into my recipes whenever possible. A lot of flavor can be added to a dish using fruit instead of butter and oil. Cranberries are a great way to add a tangy sweetness to a dish. Cranberries are healthy and have research indicates that they can help reduce the risk of cardiovascular disease. Cranberries contain polyphenols with anti inflammatory properties which help lower hypertension which results in better cardiovascular health. This recipe for Sweet Cranberry Reduction is a great way to prepare a healthy meal without sacrificing flavor.

  • Dried Cranberries with Brown Sugar and Balsamic Vinegar
  • Fillet of Sole with Breadcrumbs

What Are Some Other Ways To Use The Cranberry Reduction:

  • Grilled Chicken Breast
  • Halibut, Cod or Flounder
  • Pork Chops or Pork Loin
  • Lamb Chops or Leg of Lamb
  • On a Turkey Sandwich instead of mayonnaise
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Fillet of Sole with Dried Cranberry Reduction

Brown Sugar and Balsamic Vinegar Blended with Dried Cranberries creates a Sweet Tart topping for flaky Fillet of Sole
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Main Course
Cuisine: American
Keyword: fish, seafood
Servings: 4 people
Calories: 304kcal

Ingredients

  • 2 lb Fillet of Sole
  • 1 cup onions chopped
  • 1 cup dried cranberries or more if you like
  • 1 tbsp butter
  • ¼ cup breadcrumbs
  • salt and pepper
  • 1 tbsp packed brown sugar
  • 2 tbsp balsamic vinegar

Instructions

  • Preheat oven to 400
  • melt butter in a pan and add onions
  • saute onions until translucent and add cranberries
  • add vinegar and brown sugar
  • simmer for 5 minutes
  • while sauce is simmering sprinkle salt and pepper on fish
  • top with breadcrumbs and spray or drizzle olive oil on fish
  • bake in oven for 5 or 6 minutes until done

Nutrition

Serving: 1person | Calories: 304kcal | Carbohydrates: 35g | Protein: 30g | Fat: 5g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 102mg | Sodium: 729mg | Potassium: 461mg | Fiber: 3g | Sugar: 23g | Vitamin A: 82IU | Vitamin C: 3mg | Calcium: 79mg | Iron: 1mg