Sweet Potato Tostadas

https://naturallyella.com/cilantro-sweet-potato-tostadas/

ngredients
Black Beans

2 teaspoons olive oil
1 clove garlic minced
1 cup black beans with liquid
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon chili powder
Salt to taste

Sweet Potatoes

1 cup mashed sweet potato
1/4 cup fresh cilantro minced
2 teaspoons lime juice
Pinch of salt

Tostadas

4 corn tortillas
Microgreens for topping
Cotija Cheese for topping
Hot sauce for topping

Instructions

Preheat oven to 400˚F.

Place a small pot or skillet over medium-low heat. Add the olive oil followed by the minced garlic. Cook for 1 to 2 minutes, just to until the garlic begins to brown. Place beans and liquid in a pan with the cumin, coriander, garlic powder, and chili powder. Heat over medium-low heat until the majority of the liquid has been absorbed, 5 to 7 minutes. Taste and add salt as needed.

Remove the beans from the heat and using a potato masher, mash the beans into a paste-like consistency.

Combine the sweet potatoes with cilantro and lime juice and set aside. Place the tortillas on a sheet tray and brush with olive oil. Bake until the tortillas are crisp, roughly 10 minutes. (see note).

Remove the tortillas from the oven and spread a layer of bean mixture on top followed by a layer of sweet potatoes. Top with microgreens, cheese, and a drizzle of hot sauce.

Recipe Notes

Tips & Tricks: If I don’t feel like turning on my oven, I will use the gas range to char and crisp the tortilla. The result is a tortilla that’s not as crisp but still delicious. Tostadas are traditionally deep fried, so you could also go that route if desired.

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Miso Ramen with crispy pork

http://www.seriouseats.com/recipes/2013/09/miso-ramen-crispy-pork-burnt-garlic-sesame-oil-recipe.html

Ingredients

3 pounds pig trotters, split lengthwise or cut crosswise into 1-inch disks (as your butcher to do this for you)
2 pounds chicken backs and carcasses, skin and excess fat removed
2 tablespoons vegetable oil
1 large onion, skin on, roughly chopped
12 garlic cloves
One 3-inch knob ginger, roughly chopped
2 whole leeks, washed and roughly chopped
2 dozen scallions, white parts only (reserve greens and light green parts for garnishing finished soup)
6 ounces whole mushrooms or mushroom scraps
2 pounds boneless skinless pork shoulder, in one chunk
1/2 cup red miso paste
1/4 cup shoyu
1 tablespoon mirin
Salt, to taste
To Serve:
6 to 8 portions fresh ramen noodles
1 recipe Burnt Garlic-Sesame-Chili Oil
3 to 4 ajitsuke tamago
Other toppings such as enoki mushrooms, thinly sliced woodear mushrooms, or bamboo shoots as desired

Directions

1.Place pork and chicken bones in a large stockpot and cover with cold water. Place on a burner over high heat and bring to a boil. Remove from heat as soon as boil is reached.

2.While pot is heating, heat vegetable oil in a medium cast iron or non-stick skillet over high heat until lightly smoking. Add onions, garlic, and ginger. Cook, tossing occasionally until deeply charred on most sides, about 15 minutes total. Set aside.

3.Once pot has come to a boil, dump water down the drain. Carefully wash all bones under cold running water, removing any bits of dark marrow or coagulated blood. Bones should be uniform grey/white after you’ve scrubbed them. Use a chopstick to help remove small bits of dark marrow from inside the trotters or near the chickens’ spines.

4.Return bones to pot along with charred vegetables, leeks, scallion whites, mushrooms, and pork shoulder. Top up with cold water. Bring to a rolling boil over high heat, skimming off any scum that appears (this should stop appearing within the first 20 minutes or so). Use a clean sponge or moist paper towels to wipe and black or gray scum off from around the rim of the pot. Reduce heat to a bare simmer and place a heavy lid on top.

5.Once the lid is on, check the pot after 15 minutes. It should be at a slow rolling boil. If not, increase or decrease heat slightly to adjust boiling speed. Boil broth until pork shoulder is completely tender, about 3 hours. Carefully remove shoulder with a slotted spatula. Transfer shuolder to a sealed container and refrigerate until. Return lid to pot and continue cooking until broth is opaque with the texture of light cream, about 6 to 8 hours longer, topping up as necessary to keep bones submerged at all times. If you must leave the pot unattended for an extended period of time, top up the pot and reduce the heat to the lowest setting while you are gone. Return to a boil when you come back and continue cooking, topping up with more water as necessary.

6.Once broth is ready, cook over high heat until reduced to around 3 quarts. Strain through a fine mesh strainer into a clean pot. Discard solids. For an even cleaner soup, strain again through a chinois or a fine mesh strainer lined with several layers of cheese cloth. Skim liquid fat from top with a ladle and discard. Whisk in miso paste, 3 tablespoons of shoyu, and salt to taste. Keep warm.

7. Shred pork shoulder with fingers until finely shredded and toss with remaining shoyu and mirin. Season to taste with salt.

8.To Serve: Bring a large pot of salted water to a boil. Meanwhile, place shredded pork shoulder in a 10-inch non-stick skillet over medium-high heat. Cook, stirring and tossing occasionally, until crisp all over. Set aside.

9.Cook noodles according to package directions. Drain and transfer to warmed ramen bowls. Ladle broth over noodles and drizzle with a tablespoon or two of burnt garlic-sesame-chili oil per bowl. Divide crisp pork evenly between bowls. Cut eggs in half and add half to each bowl. Top with other toppings as desired and serve immediately.

Tonkotsu Ramen Broth

http://www.seriouseats.com/recipes/2012/02/rich-and-creamy-tonkotsu-ramen-broth-from-scratch-recipe.html

Ingredients

3 pounds pig trotters, split lengthwise or cut crosswise into 1-inch disks (as your butcher to do this for you)
2 pounds chicken backs and carcasses, skin and excess fat removed
2 tablespoons vegetable oil
1 large onion, skin on, roughly chopped
12 garlic cloves
One 3-inch knob ginger, roughly chopped
2 whole leeks, washed and roughly chopped
2 dozen scallions, white parts only (reserve greens and light green parts for garnishing finished soup)
6 ounces whole mushrooms or mushroom scraps
1 pound slab pork fat back

Directions

1. Place pork and chicken bones in a large stockpot and cover with cold water. Place on a burner over high heat and bring to a boil. Remove from heat as soon as boil is reached.

2. While pot is heating, heat vegetable oil in a medium cast iron or non-stick skillet over high heat until lightly smoking. Add onions, garlic, and ginger. Cook, tossing occasionally until deeply charred on most sides, about 15 minutes total. Set aside.

3.Once pot has come to a boil, dump water down the drain. Carefully wash all bones under cold running water, removing any bits of dark marrow or coagulated blood. Bones should be uniform grey/white after you’ve scrubbed them. Use a chopstick to help remove small bits of dark marrow from inside the trotters or near the chicken’s spines.

4.Return bones to pot along with charred vegetables, leeks, scallion whites, mushrooms, and pork fatback. Top up with cold water. Bring to a rolling boil over high heat, skimming off any scum that appears (this should stop appearing within the first 20 minutes or so). Use a clean sponge or moist paper towels to wipe and black or gray scum off from around the rim of the pot. Reduce heat to a bare simmer and place a heavy lid on top.

5.Once the lid is on, check the pot after 15 minutes. It should be at a slow rolling boil. If not, increase or decrease heat slightly to adjust boiling speed. Boil broth until pork fatback is completely tender, about 4 hours. Carefully remove pork fat with a slotted spatula. Transfer fatback to a sealed container and refrigerate until step 7. Return lid to pot and continue cooking until broth is opaque with the texture of light cream, about 6 to 8 hours longer, topping up as necessary to keep bones submerged at all times. If you must leave the pot unattended for an extended period of time, top up the pot and reduce the heat to the lowest setting while you are gone. Return to a boil when you come back and continue cooking, topping up with more water as necessary.

6.Once broth is ready, cook over high heat until reduced to around 3 quarts. Strain through a fine mesh strainer into a clean pot. Discard solids. For an even cleaner soup, strain again through a chinois or a fine mesh strainer lined with several layers of cheese cloth. Skim liquid fat from top with a ladle and discard.

7. Finely chop cooked pork fatback and whisk into finished broth. To serve, season broth with condiments of your choice (salt, soy sauce, miso, sesame paste, grated fresh garlic, chili oil or a mixture of all, for instance) and serve with cooked ramen noodles and toppings as desired.

Chicken Teriyaki with Vegetables and Rice

http://www.thekitchn.com/one-pot-recipe-easy-chicken-teriyaki-with-vegetables-and-rice-240523

Serves 4

4 tablespoons peanut or canola oil, divided
1 large sweet or yellow onion, thinly sliced (about 2 cups)
2 cups broccoli florets, cut into small pieces
3 medium carrots, cut into matchsticks (1 1/2 cups)
2 medium zucchini, cut into 2-inch pieces (1 cup)
1 cup snow peas, trimmed and halved lengthwise
1/2 cup soybean or mung bean sprouts (about 2 ounces)
1 1/2 pounds boneless, skinless chicken breasts, cut into strips
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup plus 3 tablespoons low-sodium chicken broth, divided
1/2 cup reduced-sodium soy sauce or tamari
1/4 cup mirin or rice wine
3 tablespoons packed brown sugar
2 tablespoons honey
1 tablespoon grated or minced peeled fresh ginger
3 small cloves garlic, grated or minced (about 1 tablespoon)
2 tablespoons cornstarch
3 cups cooked rice

Heat 2 tablespoons of the oil in a 3 1/2- to 5 1/2-quart Dutch oven over medium-high heat until shimmering. Add the onions, broccoli, and carrots and sauté until the broccoli is a bright green and the carrots are still crisp but slightly tender, about 2 minutes.

Add the zucchini, snow peas, and sprouts and cook, stirring, until heated through, about 1 minute. Transfer to a large plate and set aside.

Sprinkle the chicken with the salt and pepper on both sides.

Heat the remaining 2 tablespoons of oil in the same Dutch oven over medium-high heat until shimmering. Add the chicken in a single layer and cook until browned on both sides, 3 to 4 minutes total.

Add 1/2 cup of the chicken broth, soy sauce, mirin, brown sugar, honey, ginger, and garlic. Stir and scrape up any flavorful browned bits from the bottom of the pan. Reduce the heat to low and cook just until the mixture comes to a gentle boil, 2 to 3 minutes.

Cover, reduce the heat to a simmer, and cook until the chicken is just cooked through and no longer pink, 5 to 6 minutes.

Whisk the cornstarch with the remaining 3 tablespoons chicken broth in a small bowl until fully combined. Stir the chicken and sauce in the Dutch oven, and drizzle in the cornstarch mixture. Increase the heat to medium and bring to a boil, stirring the liquid constantly, 1 to 2 minutes.

Add the rice and reserved vegetables and stir to combine. Cover and cook until the rice has begun to absorb the sauce, the vegetables are cooked to the desired doneness, and the chicken is soft and tender, about 3 to 5 minutes.

Cauliflower Roasted with Chile, Meyer Lemon, Currants and Pine Nuts

http://blog.williams-sonoma.com/italian-roasted-cauliflower-recipe/

ngredients

1 1/2 to 2 lb. (750 g to 1 kg) cauliflower (1 large head)
3 Tbs. extra-virgin olive oil
1 Tbs. minced Calabrian chiles in oil or hot Calabrian chile spread
1 small Meyer lemon, quartered and cut crosswise into thin wedges
Fine sea salt
1 1/2 Tbs. currants
2 Tbs. pine nuts, lightly toasted

Directions

1. Preheat an oven to 450°F (230°C).

2. Separate the cauliflower into florets and cut the tender stem into bite-sized pieces, discarding any tough parts.

3. In a bowl, combine the cauliflower, olive oil, chile spread, lemon and 1/2 tsp. salt and toss to coat. Spread in a single layer on a rimmed baking sheet and roast for 10 minutes. Toss and roast until the cauliflower is tender and browned in spots, 5 to 10 minutes longer. Remove from the oven, sprinkle the currants on top, and toss gently to combine. Serves 4 to 6.

4. Transfer the cauliflower to a serving platter and sprinkle the pine nuts on top. Serve hot or warm.

Halloumi, Fig and Rucola Salad

http://blog.williams-sonoma.com/halloumi-fig-and-argula-salad-recipe/

Baby Arugula and Herb Salad with Dried Figs and Halloumi

Ingredients

1/4 lb. (125 g) halloumi cheese, sliced crosswise into pieces 1/3 inch (9-mm) thick
2 Tbs. olive oil, plus more for brushing
2 Tbs. fresh lemon juice
Kosher salt and freshly ground pepper
6 cups (6 oz./185 g) loosely packed arugula
1/4 cup (1/4 oz./7 g) coarsely chopped fresh basil
1/4 cup (1/4 oz./7 g) fresh flat-leaf parsley
8 dried figs, coarsely chopped

Directions

1. Prepare a medium-hot fire in a grill.

2. Brush the cheese with olive oil. Arrange the cheese on the grate directly over the heat. Grill, turning once, until nicely grill-marked, 2 to 3 minutes per side. Set aside.

3. In a large bowl, whisk together the lemon juice and the 2 Tbs. olive oil. Season well with salt and pepper. Add the arugula, basil and parsley to the bowl and toss to coat completely. Transfer the greens to a shallow serving platter and garnish with the figs and cheese. Serve immediately. Serves 4.

Saucy Skillet Salmon

http://www.thekitchn.com/recipe-saucy-skillet-salmon-241544

Saucy Skillet Salmon

Serves 4

2 pints cherry tomatoes (about 20 ounces or 4 cups total)
2 cloves garlic, smashed
3 tablespoons olive oil, divided
2 teaspoon balsamic vinegar
1 teaspoon fresh thyme leaves
1/4 teaspoon kosher salt, plus more for seasoning
Freshly ground black pepper
4 (6-ounce) skin-on salmon fillets
Cooked couscous, for serving

Place the tomatoes, garlic, 1 tablespoon of the oil, vinegar, thyme, 1/4 teaspoon salt, and a few grinds of black pepper in a blender or food processor fitted with the blade attachment. Pulse a few times until blended and saucy but still a little chunky; set aside.

Use a paper towel or clean dish towel to pat each salmon fillet dry on both sides (to prevent them from sticking to the pan). Season on both sides with salt and pepper.

Heat the remaining 2 tablespoons of oil in a large skillet with a lid over medium-high heat until shimmering. Place the salmon skin-side down in the skillet, then press down on them so that the skin is in even contact with the pan and browns evenly. Reduce the heat to medium-low and cook without moving, gently pressing down on fish every so often, until the sides are cooked halfway up the fillets, 6 to 9 minutes, depending on the thickness of your fillets. Transfer the salmon skin-side up to a plate.

Pour the tomato mixture into the skillet and bring it to a simmer. Return the salmon skin-side up to the pan, nestling them in the sauce. Cover and continue to simmer for 2 to 5 minutes, depending on the thickness of your fillets. An instant-read thermometer into the middle of the thickest fillet should read 120°F for medium-rare or 130°F if you prefer it more well-done. Serve the salmon, skin-side up, with plenty of its sauce, over cooked couscous.

Spinach Pesto Polenta with Chickpeas

https://naturallyella.com/spinach-pesto-polenta-with-smoky-chickpeas/

Spinach Pesto Polenta with Smoky Chickpeas
Prep time: 15 mins
Cook time: 25 mins
Total time: 40 mins
Serves: 3 to 4 servings

Ingredients

Polenta
1 cup dry polenta
4 cups water
1/2 teaspoon salt

Pesto
3/4 cup spinach
1/4 cup basil
3 tablespoons olive oil
2 tablespoons lemon juice
1 tablespoon pine nuts
Pinch Salt
Pinch Black Pepper

Chickpeas
1 tablespoon olive oil
1 1/2 cups chickpeas, drained and rinsed if using canned
1 teaspoon smoked paprika
1/4 teaspoon chili powder
1/4 teaspoon sea salt

Instructions

Bring water to a boil, add polenta and salt. Lower heat and continue to stir polenta as it thickens. On the lowest heat possible, continue to stir occasionally and let polenta cook for about 20 minutes (longer if you want the flavor to develop more).
While the polenta cooks, combine the ingredients for the pesto in a blender or food processor, running until everything is well combined. Set aside.
To make chickpeas, heat olive oil over medium-low heat. Add the chickpeas, paprika, chili powder, and sea salt. Cook until chickpeas are hot, 5 to 6 minutes.
To serve, fold in 3 to 4 tablespoons of the pesto into the polenta, top with cooked chickpeas, and serve any extra pesto on the side.

Eggs Benedict with Manchego, Tomatoes, Prosciutto & A Sage Hollandaise Sauce

manchego eggs benedict

http://www.adventures-in-cooking.com/2015/05/eggs-benedict-with-sage-hollandaise.html

Sage Hollandaise Sauce
3 egg yolks
1 tablespoon water
1/4 teaspoon salt
3/4 teaspoon dry rubbed sage
1 cup unsalted cultured butter, cut into individual tablespoons
1/4 cup freshly squeezed lemon juice
Eggs Benedict with Manchego, Tomatoes, & Proscuitto
4 eggs
splash of white vinegar
4 slices proscuitto
2 ounces manchego cheese, cut into 4 slices
4 tomato slices
4 fresh sage leaves

For the sage hollandaise sauce, whisk the eggs yolks with the water and salt in a small pot for 1 minute. Place the pot over low heat and whisk constantly for 2 minutes. Add the butter, 1 tablespoon at a time, allowing each tablespoon to melt before adding the next, whisking constantly. Once you have only 4 tablespoons of butter left, add a splash of the lemon juice and alternate between adding the lemon juice and butter until all is added and smooth, whisking constantly. Once the sauce has thickened, remove it from heat and continue whisking for 2 minutes. Cover and set it aside.

For the eggs benedict, arrange the cheese, proscuitto, and tomato on each of the English muffins. Set aside. Bring a small pot of water to a boil with a splash of vinegar. Crack open an egg into a small bowl, and use the bowl to drop the egg into the boiling water. Use a spoon to help hold the yolk in the center of the egg white area. Once the egg whites have cooked but the yolk is still wobbly, remove the poached egg with two spoons (the extra support on both sides will help keep the yolk from splitting open) and transfer to one of the english muffins. Repeat with the 3 remaining eggs, then top each one with a generous scoop of the sage hollandaise and serve.

Flat Bread with Dried Figs, Roquefort Cheese, and Rosemary

2014-11-03-SK-Flatbread-1

http://www.thekitchn.com/recipe-flat-bread-with-dried-figs-roquefort-cheese-and-rosemary-cookbook-recipe-from-mediterranean-vegetarian-feasts-212824

Makes 2 large flat breads

For the bread dough
3 cups (375 grams) all-purpose flour, plus more as needed
2 cups (280 grams) bread flour or fine semolina
2 1/2 cups (300 grams) whole-wheat flour
1 envelope (2 1/4 teaspoons/7 grams) instant active-dry yeast
2 teaspoons coarse sea salt or kosher salt
2 teaspoons ground coriander seeds
1/4 teaspoon ground mastic
1/2 teaspoon ground black pepper
Olive oil

For the topping
About 1/2 cup (120 milliliter) milk
About 30 dried figs, sliced
2 cups (270 grams) crumbled Roquefort, gorgonzola, or any spicy blue cheese
1/4 cup (15 grams) chopped fresh rosemary leaves

Make the bread dough: In the bowl of a stand mixer fitted with the dough hook or in a food processor, mix the flours, yeast, salt, and spices.

With the motor running, add 3 cups (720 milliliters) water or more to make a soft dough. Work the dough for about 6 minutes, until it is soft and slightly sticky, adding more water if needed.

Oil a large bowl and a piece of plastic wrap. With floured hands, shape the dough into a ball and transfer to the oiled bowl. Cover with the oiled plastic wrap, place in the refrigerator, and let rise overnight. Let the dough come to room temperature (about 2 hours) before proceeding further.

Preheat the over to 375°F. Line 2 large baking sheets with parchment paper.

Shape the laganes: Lightly flour your work surface. Turn the dough out and knead briefly. Divide in two, cover one piece, and flatten the other to fill the first baking sheet. Stretch and dimple with wet fingers to expand the dough to cover the whole pan. Cover with oiled plastic while you shape and place the next lagana on the second baking sheet. Cover and let the dough rise for about 40 minutes.

To top the breads: Brush the breads with milk and divide the fig slices between them, pressing the figs to stick onto the surface of the breads. Sprinkle generously with the cheese and rosemary.

Bake for about 30 minutes, or until the breads are golden at teh bottom. If they brown on top but still look uncooked at the bottom, cover loosely with aluminum foil and bake a bit longer.

Let cool on a rack, slice, and serve warm or at room temperature. Leftover bread can be frozen. Reheat directly from the freezer, loosely wrapped in aluminum foil, in a 375°F oven for about 20 minutes. Open the foil and heat for 8 to 10 minutes more to caramelize the top.