HERBED COUSCOUS WITH LENTILS

September 26, 2020 Julie Sanchez

This dish was inspired by a Persian dish I love called “Adas Polo” which is a rice dish with lentils and turmeric. I substituted a 5 minute to prepare couscous in place of the rice, and use fresh herbs which is one of the things that I believe makes Persian food so addictive. I like to serve Poached Salmon with Dill Yogurt Sauce on top of this couscous lentil mixture. The dill yogurt with the herbs and lentils is a deliciously fresh combination.

You need couscous (I love couscous because from the time the water is boiled and you add the couscous it only takes 5 minutes and its ready), dried lentils (I prefer du puy lentils because they hold their shape and do not get mushy when cooked) a combination of fresh herbs (Italian parsley, cilantro and fresh or dried dill) and turmeric ( a spice that is not only good for you but it also adds a lovely flavor and color to your food)

Lentils are a superfood… they are packed with protein, iron, and fiber.

I like to cook lentils in advance and freeze them. I usually cook 1 cup of lentils with 3 cups of water. Bring to a boil, cover, and reduce heat to low and cook for 25 minutes or until tender. Drain any excess water. This will yield 3 cups cooked lentils, which you could divide into 4; use 1 part for this recipe and freeze the other 3 parts in baggies for a later buddha bowl, salad or to remake this recipe again.

I always like to prep in advance….measure out 1/2 cup couscous and add 1/2 teaspoon turmeric.

Remove the large stems from the herbs.

Combine the herbs and chop finely.

Measure 3/4 cup water into the pan. Add a splash of olive oil. Bring the water to a boil.

Add the couscous and herbs to the boiling water. Stir quickly, turn off heat and cover. Let rest for 5 minutes.

After the couscous has rested for 5 minutes, add the warmed lentils, and salt and pepper to taste.

The couscous needs to be fluffed with a fork, since I have nonstick pans I carefully use a plastic fork. You can serve this warm or at room temperature.

HERBED COUSCOUS WITH LENTILS RECIPE

Serves: 2 people
Prep Time: 15 minutes
Cooking Time: 25 minutes for lentils, 1 minute for couscous

INGREDIENTS

3/4 cup cooked lentils (I prefer du puy lentils…less mushy)
1/2 cup raw couscous
1/2 teaspoon turmeric
1/2 cup combination of cilantro, Italian parsley, and dill (finely chopped) (you can substitute 1 teaspoon dried dill for the fresh dill)
3/4 cup water
splash of olive oil

PREPARATION

Cook lentils according to the package directions, you need 3/4 cup cooked lentils for this recipe. (Alternately cook 1 cup of dried lentils, and freeze the rest for a later date, see above in my pics)
Measure out 1/2 cup couscous into a small bowl, add 1/2 teaspoon turmeric to the couscous.
Remove the large stems of the herbs, then finely chop.
Pour 3/4 cup water into a pan and add a splash of olive oil.
Bring water to a boil.
Once water is boiling, turn off heat, add couscous, and herbs, stir quickly and cover. Let couscous rest covered for 5 minutes.
After 5 minutes is complete, add the warm lentils (if lentils were prepared earlier you can microwave them briefly to warm them), and salt and pepper to taste, and fluff with a fork. If you have a nonstick pan you can gently use a plastic fork to fluff and break up the couscous.

NOTE: I really created this recipe for a bed for my: Poached Salmon with Dill Yogurt Sauce.

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TWICE BAKED POTATOES

April 15, 2020 Julie Sanchez

These are my husband’s favorite…little self contained packages of creamy cheesy goodness…they are irresistible.

I prefer smaller golden or yukon gold potatoes, over typically used Idaho or baking potatoes, since they have more tender skins (which we like to eat) and the potato is less grainy. You can use milk instead of half & half if you prefer.

Preheat Oven to 400 degrees. Wash and dry the potatoes, then rub the skins with oil and sprinkle all over with salt. Place on a sheet pan line with parchment paper or foil for easy clean up later. Bake for 45-60 minutes depending on the size of your potato. After 45 minutes give them a squish with your oven mitt to see if they are tender, or you can poke them with a knife to test for tenderness.

While the potatoes are baking, chop your green onions finely.

Put aside some of the greener slices to sprinkle on top of the potato.

Grate 5 ounces of Monterey jack cheese. Take one third of the cheese and save for the tops of the potatoes.

Once potatoes have baked, slice the bottom ( the underside) off each potato. If you bought large potatoes you may want to simply cut them in half and fill up each half… your choice.

Use a spoon to carefully scoop out the potato. Leave a little potato next to skin so it will continue to hold it’s shape. Do not wait till the potatoes are cold to do this, if you do the butter will not melt, the cheese will not melt and you will not be able to really tell if you have the right consistency when you are combining all the ingredients.

I like to use a ricer for this next step. You could also use a food mill on the coarse setting, or a old fashioned potato masher like my mom and grandma have. If you have none of these then simply use a fork to mash.

Scoop out the potatoes, and press them through the ricer.

Add all the butter, three quarters of the green onions, all the sour cream, two thirds of your cheese and salt and pepper to taste. Add 1/4 cup of the half and half and stir to combine. Test for creaminess and add more half & half till you achieve the creaminess you desire.

I like to start off filling each potato till full.

Then I plop the remaining potato mixture on top of each skin. You can also save some and put it in a little bowl for future use if you do not not want monster looking potatoes. I like big taters and I can not lie.

I use a fork to distribute the remaining potato mounded on top.

Sprinkle the potatoes with the remaining cheese and green onions. You can make these in advance, and place in the fridge for later. If eating right away, place the potatoes back in the oven at 350 degrees for 15-20 minutes till heated through. If the potatoes have been in the fridge it will take about 25-30 minutes to heat through.

TWICE BAKED POTATOES RECIPE

Serves: 5 people
Prep Time: 10 minutes
Cooking Time: approx. 60-75 minutes

INGREDIENTS

2 pounds gold or Yukon Gold potatoes, not Idaho or baking potatoes (I used 5 medium potatoes)
1 tablespoon oil
3 green onion stems, chopped finely
5 ounces Monterey Jack cheese, grated
2 tablespoons butter
1/3 cup sour cream
1/4-1/2 cup milk or half & half

PREPARATION

Preheat oven to 400 degrees
Wash and dry the potatoes. Pull out a cookie sheet and line with parchment paper or foil. Rub oil ( I used olive oil) on potatoes and sprinkle all over with salt.
Bake in oven for 45-60 minutes till tender. To determine doneness you can do a squish test on the potato with baking mitts, or you can insert a knife to see if it comes outs easily. Larger potatoes will take 1 hour, my medium potatoes took 45 minutes.
Slice the green onions into thin slices. Save some of the greenest slices to garnish the potato.
Grate your cheese, place one third of the cheese in separate bowl to save for the tops of the potatoes.
Once potatoes are baked you can either cut the bottoms off the potatoes or you can cut the potatoes in half. If they are large I would cut them in half. Use a spoon to carefully scoop out the potato, leaving a little potato next to the skin to keep its shape. Do not wait for the potatoes to cool completely, since it will be difficult for the butter and cheese to melt and the potato consistency will be difficult to judge.
You can run the potatoes through a ricer, or a food mill or coarse grind. Or you can simply use a fork and mash the potatoes.
Now add all the butter, all the sour cream, two thirds of your cheese, most of your green onions, salt and pepper to taste, and 1/4 cup of the half & half. Stir till combine and add more half & half till you achieve the consistency you desire.
Fill the potatoes back up with the mixture and sprinkle with cheese and remaining green onions.
Reheat at 350 for 15-20 minutes till heated through. These can be made ahead of time, if stored in the fridge heat 25-30 minutes.

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BROCCOLI PUREE

March 17, 2020 Julie Sanchez

Trust me on this…. I know it may seem odd, but pureed broccoli is so easy to make, it is impressive and different, and most importantly it is creamy and delicious…it kinda tastes like mashed potatoes. I experimented with the recipe by adding garlic and parmesan cheese, but it was really best with just 3 simple ingredients…broccoli, butter, & broth.

You can use vegetable broth or chicken broth. I love this Bare Bones Broth from Whole Foods…it is so tasty you can heat some in a cup and drink it…it is that good! You also need 1 pound to 1 1/2 pounds fresh broccoli. Adding a tablespoon of butter at the end makes the puree creamy and delicious!

Typically a bunch of broccoli that has long stems weighs about 1 to 1 1/2 pounds. If there are long stems, cut them off and discard…because they can be tough and stringy. Now chop the broccoli into 1” pieces. There is no need to remove the leaves, since this will be pureed later.

Place the chopped broccoli in a medium pan and cover with water.

Let the water come to a boil, then turn down the heat to medium and cook for 15 minutes. After 15 minutes, turn off the heat and let it cool slightly for another 10 minutes.

Drain the broccoli and place in a blender.

Add 1/2 cup broth to the broccoli and blend till smooth. If you need more broth add 1/4 cup at a time…you do not want soup. For 1 pound of broccoli I used 3/4 cups of broth.

Once you have the consistency you like, add 1 tablespoon butter, 1 teaspoon salt and pepper to taste.

Blend mixture till smooth and creamy. Serve immediately, or serve later by reheating in microwave or stovetop.

I honestly like the puree best served under fish… especially salmon.

BROCCOLI PUREE RECIPE

Serves: 4-6 people
Prep Time: 5 minutes
Cooking Time: 15 minutes

INGREDIENTS

1 to 1 1/2 pounds of broccoli, large stems removed
3/4 to 1 cup of broth (chicken or vegetable)
1 tablespoon butter
1 teaspoon salt

PREPARATION

Roughly chop the broccoli into 1” pieces. Place chopped broccoli in medium pan.
Add enough water to the pan to cover the broccoli and turn the heat on high.
Once boiling, reduce heat to medium and cook for 15 minutes.
After 15 minutes, turn off heat and let cool slightly.
Drain broccoli and place in a blender.
Add 1/2 cup of broth and blend. You may need more broth but only add 1/4 cup at a time till you have the consistency you like. I used 3/4 cup broth for 1 pound of broccoli heads.
Now add 1 teaspoon salt, pepper to taste, and 1 tablespoon butter. Blend again till smooth and creamy.

Note: This puree is best served with fish.

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EASY SALAD FOR CHICKEN MILANESE

June 5, 2019 Julie Sanchez

A simple salad to serve with your chicken milanese. It is designed to be quick and easy. Use whatever ingredients you have available.

You can really use any lettuce you like. If you do not have fresh basil, then simply leave it off. Buf makes amazing buffalo mozzarella balls, available at Whole Foods. This is all meant to be simple and easy. So use what you have on hand.

Place the arugula in a medium bowl.

I have discovered that cutting the arugula brings out the flavor. I recommend keeping scissors in your kitchen drawer, so use them to roughly cut the arugula.

Cut the cherry tomatoes in half and add to the salad.

Tear up the mozzarella balls with your hands and place in the salad.

Tear off basil leaves, stack on top of each other and use scissors to cut into slivers. Add to the salad.

Squeeze a half of a lemon into the salad, sprinkle on a splash of olive oil and add salt and pepper to taste. Stir to combine.

EASY SALAD FOR CHICKEN MILANESE RECIPE

Serves: 2 people
Prep Time: 10 minutes

INGREDIENTS

2 large handfuls of arugula
8 cherry tomatoes, cut in half
4 buffalo mozzarella balls, torn into pieces
4 basil leaves, cut into slivers
1/2 lemon, juiced
splash of olive oil

preparation

Place the arugula in a bowl and roughly cut with scissors or a knife.
Cut the cherry tomatoes in half and add to the salad.
Tear up 4 mozzarella balls with your hands and add to the salad.
Stack 4 -5 basil leaves on top of each other. Cut into slivers and scatter on the salad.
Squeeze 1/2 lemon on to the salad. Splash the olive oil on the salad and season with salt and pepper. Toss to combine.

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ZUCCHINI, CORN, & TOMATO SUCCOTASH

May 2, 2019 Julie Sanchez

This is my version of succotash with a Mexican twist. Great for summer entertaining… combine with grilled fish or chicken and a green salad and you have a yummy meal. I have added some non traditional succotash ingredients: poblano peppers, cilantro and cumin to add a little kick to a already colorful side dish. You must prep the ingredients before you begin cooking since the cooking time is fast… 10 minutes. Its kinda like a stir fry, cooking quickly on high heat.

You need cherry tomatoes, zucchini, cilantro, one poblano pepper, two garlic cloves, and one large shallot. If you can find fresh corn, and feel super energetic to take it off the cob, then go for it. If you prefer the easy method, try to find frozen white corn. The bag says “Sweet Corn”, but it is not really sweet, white corn is simply sweeter than yellow corn.

Wash the cherry tomatoes and toss them in a bowl. You will not use them all but you can use them later on a salad or in your morning eggs. (I really love this photo, so I added it even though it was not really necessary!)

Cut the tomatoes in half and fill up a one cup measuring cup. Set aside in a small bowl.

You will need 3 to 4 zucchini depending on the size. Cut the ends off the zucchini and slice down the middle long ways.

Cut the halves again down lengthways to make 4 strips for each zucchini. Then cut strands into triangles. Measure 3 cups and set aside in a bowl.

Measure out 1 cup of corn and place in a bowl. Put the remaining corn back in the freezer.

Poblano peppers are usually mild in flavor and not spicy hot like jalapenos, but every once in a while they can be hot. So sample your pepper to make sure it is not too hot for you and adjust the amount accordingly. You will probably only use 1/3 or the poblano. Cut the sides off and discard the seeds. Slice into skinny strips and then into a small dice. Measure out 1/3 cup and place in a small bowl.

Slice the ends off the shallot and peel the skin off.

Cut the shallot into slices and dice finely.

Place the shallots on a small plate and add your 2 cloves of minced garlic.

Pick the cilantro leaves off the stems.

Chop the cilantro finely and measure out 1/4 cup and place onto a small plate or bowl.

Have all your ingredients prepped and ready before you begin to cook the mixture. You can prep all this in advance and keep on the counter at room temperature. The cooking time is quick… 10 minutes on high heat. If you are prepping in the morning for a evening dinner splash some olive oil on the shallots and garlic so they will not dry out.

In a medium saucepan, turn the heat on high and add 1 tablespoon olive oil along with the shallots and poblano. I like to set my phone to timer mode to keep track of time cooking. Saute on high for 5 minutes stirring often till the shallots have softened and gotten a little color.

After 5 minutes of cooking the shallots and poblano add the corn. Stir and cook for 1 more minute.

Now add the zucchini and garlic. Keep cooking this mixture while stirring for another 3 minutes more. (You do not want to overcook your veggies in this dish, they need to maintain a little bite and color). Now add the tomatoes and stir till tomatoes have softened only 1 to 2 minutes more. You are not really trying to cook the tomatoes, you simply want them warm. If you cook them too long they will turn mushy. Take the pan off the heat and add cilantro, and salt and pepper to taste. You can also add a few pinches of ground cumin for extra flavor.

zucchini, corn, AND Tomato succotash recipe

Serves: 4 people
Prep Time: 20 minutes
Cooking Time: 10-12 minutes

INGREDIENTS

1 cup cherry tomatoes, sliced in half
3 cups zucchini, sliced into triangles (3-4 zucchini)
1 cup corn
1/3 cup poblano pepper, diced finely
1/4 cup shallot, chopped finely (1 large shallot)
2 cloves of garlic, minced
1/4 cup cilantro, finely chopped
1 tablespoon olive oil

OPTIONAL INGREDIENt

1 teaspoon ground cumin

preparation

Cherry tomatoes: Cut the cherry tomatoes in half and fill up a one cup measuring cup with the sliced tomatoes. Set aside in a small bowl.
Zucchini: Cut the ends off the zucchini. Then cut the zucchini in half lengthwise. Cut the 2 strips down lengthwise once more to make 4 strips. Now slice down the strips into triangles. Measure out 3 cups and set aside in a small bowl.
Corn: Measure out 1 cup of corn, and put the rest back into the freezer. If using fresh corn, remove the corn from the husks and set aside.
Poblano: Remove the seeds and core from the poblano and cut into strips. Then cut the strips into small cubes. You will only use about 1/3 of the pepper.
Shallot: Cut the ends off the shallot and peel. Chop into a fine dice. Set aside on a small plate or bowl.
Garlic: Peel and mince the garlic. Set aside on a small plate.
Cilantro: Pick the leaves off the cilantro stems and chop finely. Set aside on a small plate.
Cook: Put medium sized saucepan on high heat. You will keep it on high heat the entire time. Start the stopwatch on your phone. Add 1 tablespoon olive oil, shallots, and poblanos. Stirring constantly, cook for 5 minutes or until the shallots are soft and slightly colored.
Add the corn and cook 1 minute more, stirring often.
Now add the zucchini and garlic and cook another 3 minutes, stirring often. (I prefer my zucchini al dente)
Now add the tomatoes, cook till tomatoes have softened, 1 -2 minutes more. (You do not really need to cook the tomatoes, you simply want to heat them up, if you cook them too long, they become mushy)
Remove from the heat, add the cilantro, salt and pepper to taste. You can also add the cumin if you desire. Stir till combined.

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