Recipes from April 3, 2013

From Herald news servicesApril 3, 2013 

Weekly recipes for April 3, 2013

Tex-Mexy Egg Salad

Makes enough for 4 tostadas.

6 eggs
1 avocado, chopped
Small handful of cilantro, chopped
1 chipotle chile (in adobo), finely chopped
Sea salt
4 corn tortillas
1 lime, cut into wedges (for serving)

Put the eggs in a saucepan, cover with water by 2 inches, and put on the stove over medium-high heat. When the water boils, cover, reduce heat to a simmer and put on the timer for 10 minutes. Carefully pour off the hot water, then put the pot in the sink and let cold water run over the eggs until they're cool enough to peel. Roughly chop the eggs and put them in a bowl.

Add the avocado, cilantro, chopped chipotle, and salt to taste. Refrigerate for 2 hours before serving.

To serve, preheat the oven to broil. When the oven's hot, toast your tortillas by putting them directly on the rack, making sure to flip them to the other side after about a minute. Be sure to watch them carefully so they don't burn. Spoon one-fourth of the egg salad on each of the four tortillas and sprinkle with a little more cilantro. Serve with lime wedges.


Egg Salad Fancy Schmancy

Makes enough for about 2 dozen hors d'oeuvres-size toasts

6 eggs
A small handful of fresh dill, chopped (plus more for serving)
1 tablespoon capers, chopped
1 heaping tablespoon Hellmann's mayonnaise
Sea salt and pepper
5.29-ounce box of tiny toasts
3.5 ounces of smoked salmon, sliced into small pieces

Put the eggs in a saucepan, cover with water by 2 inches, and put on the stove over medium-high heat. When the water boils, cover, reduce heat to a simmer and put on the timer for 10 minutes. Carefully pour off the hot water, then put the pot in the sink and let cold water run over the eggs until they're cool enough to peel. Grate the eggs and put them in a bowl.

Add the dill, capers, mayonnaise, salt and pepper to taste. Refrigerate for 2 hours before serving.

When ready to serve, spoon some of the egg salad on your tiny toasts, top with a piece of salmon and sprinkle a bit more dill on top.


Egg Salad Mediterraneo

Makes enough for 4 sandwiches

6 eggs
6 cherry tomatoes, chopped
10 artichoke heart quarters (in oil), chopped
6 fresh basil leaves, chopped (with additional for serving)
8 kalamata olives, pitted and chopped
1 heaping tablespoon Hellmann's mayonnaise
Sea salt and pepper

Put the eggs in a saucepan, cover with water by 2 inches, and put on the stove over medium-high heat. When the water boils, cover, reduce heat to a simmer and put on the timer for 10 minutes. Carefully pour off the hot water, then put the pot in the sink and let cold water run over the eggs until they're cool enough to peel. Roughly chop the eggs and put them in a bowl.

Add the cherry tomatoes, artichoke hearts, basil, kalamata olives, mayo, salt and pepper to taste. Let rest in the fridge for 2 hours before serving. I like to serve this on toasted grainy bread, open-face, like a French tartine, with a bit more chopped basil on top.


Egg Salad Frenchy

Makes enough for 2 large or 4 regular-size sandwiches

6 large eggs
10 French cornichons, chopped
1 heaping tablespoon Hellmann's mayonnaise
1/2 tablespoon Dijon mustard
A pinch piment d'Espelette (optional; see note)
Sea salt and pepper
1 baguette, sliced

Put the eggs in a saucepan, cover with water by 2 inches, and put on the stove over medium-high heat. When the water boils, cover, reduce heat to a simmer and put on the timer for 10 minutes. Carefully pour off the hot water, then put the pot in the sink and let cold water run over the eggs until they're cool enough to peel. Chop the eggs and put them in a bowl.

Add the cornichons, mayo, mustard, piment d'Espelette, and salt and pepper to taste. Refrigerate for 2 hours before serving. Serve on a baguette (I like mine toasted) with an additional sprinkle of piment d'Espelette for color -- voila!

Note: Piment d'Espelette is a French chile pepper from the Southwest of France, milder than cayenne and without the smokiness of, say, chipotle or Spanish paprika. It can be found in specialty stores. As there is not an American equivalent, if you can't find it, simply leave it out, and the egg salad will still be delicious.


Sesame Roasted Broccoli

Makes 4 servings.

1 pound broccoli florets (or broccolini)
1 tablespoon olive oil
3/4 tablespoon sesame oil
Salt and pepper to taste
1 teaspoon sesame seeds
1/4 teaspoon red pepper flakes

Preheat the oven to 400 degrees. Line a sheet pan with parchment paper.

Toss the broccoli with the olive and sesame oils and season with salt and pepper.

Spread in a single layer on prepared pan and roast for 4 to 5 minutes, until the broccoli starts to turn golden brown on the florets.

Remove from oven and toss with sesame seeds and red pepper flakes. Season to taste with salt and pepper.

Per serving: calories 80 (10 percent fat), fat 7 grams (1 g sat), no cholesterol, sodium 25 milligrams, fiber 2 grams, carbohydrates 5 grams, protein 2 grams.

-- Source: Nancy Maslonka, executive chef at Medical City Dallas Hospital and Medical City Children's Hospital


Kale Chips

Makes 6 servings.

6 cups fresh kale
1 tablespoon olive oil
1/2 teaspoon kosher salt

Preheat oven to 400 degrees. Spray a baking sheet with olive oil.

Wash and cut kale into 2- to 3-inch pieces.

Spread kale out on prepared baking sheet in a single layer.

Mist the kale with olive oil spray and lightly sprinkle with salt.

Bake for 10 minutes, or until edges are crisp and begin to turn brown. Be careful not to burn.

Per serving: calories 53 (41 percent fat), fat 3 grams (trace sat), no cholesterol, sodium 186 milligrams, fiber 1 grams, carbohydrates 7 grams, protein 2 grams.

-- Source: Amber Odom, registered and licensed dietitian at Cooper Clinic in Dallas


Spinach Smoothie Surprise

Makes 2 servings.

1/4 whole fresh pineapple (cored and peeled)
2 whole carrots (each 5.5 inches long or 1.8 ounces)
2 stalks celery (each 7 inches long or 1.4 ounces)
2 small apples (about 5.4-ounces each, any type, unpeeled, stem and seeds removed)
3 cups fresh spinach (loosely packed)
1/4 cilantro bunch

Put all ingredients in a juicer. (The sweetness of the fruit hides the spinach flavor, so it's easier to get the nutritional benefits even if you don't care for the flavor of spinach.)

Per serving: calories 175 (7 percent fat), fat 1 grams (trace sat), no cholesterol, sodium 120 milligrams, fiber 1 grams, carbohydrates 43 grams, protein 4 grams.

-- Source: Tom Shroeder, executive chef at Baylor University Medical Center


Raw Asparagus, Mushroom and Parsley Salad with Nuts and Parmesan

Start to finish: 30 minutes. Servings: 4.

Kosher Salt and ground black pepper
1 tablespoon lemon juice
1 1/2 tablespoons extra-virgin olive oil
1/2 pound asparagus, tough stems trimmed and discarded (peeled if thicker than 1/3 inch)
1 cup flat-leaf parsley leaves
4 ounces firm white button mushrooms, thinly sliced
1/3 cup pistachios or chopped toasted walnuts
1 ounce shaved Parmigiano-Reggiano cheese

In a large bowl, combine a hefty pinch of salt, some black pepper and the lemon juice. Whisk until the salt is dissolved, then add the oil in a stream, whisking. Set aside.

Lay the asparagus flat on a cutting board and slice a few stalks at a time very thin on a diagonal to create thin oblong slices. Add to the salad bowl along with the parsley, mushrooms and pistachios or walnuts. Toss well to coat with the dressing. Divide the salad among 4 serving plates and top each portion with some of the cheese.

Per serving: 160 calories; 120 calories from fat (75 percent of total calories); 14 grams fat (2.5 grams saturated; 0 grams trans fats); 5 milligrams cholesterol; 6 grams carbohydrate; 3 grams fiber; 2 grams sugar; 7 grams protein; 260 milligrams sodium.


Bourbon Java Steak Tips

Start to finish: 30 minutes active (plus marinating).
Servings: 4.

1 cup bourbon
1/2 cup packed brown sugar
1/4 cup instant coffee granules
1/4 cup soy sauce
4 cloves garlic
1 inch chunk fresh ginger
2 pounds sirloin steak tips
3 large yellow onions, chopped

In a blender, combine the bourbon, brown sugar, coffee granules, soy sauce, garlic and ginger. Puree until smooth, then transfer to a large zip-close plastic bag. Add the steak tips to the bag, close the bag, then turn to coat the meat with the marinade. Refrigerate at least 1 hour and up to overnight.

When ready, heat the broiler with an oven rack 6 inches from the heat.

Remove the steaks tips from the bag. Add the onions to the bag, close, then turn to coat. Transfer the onions and the marinade to a large roasting pan.

Set the onions under the broiler and cook for 3 to 4 minutes. Remove the pan from the heat, set the steak tips over the onions, then return to the broiler. Broil for 5 to 6 minutes, then turn the tips and broil for another 5 to 6 minutes. Let the meat rest for several minutes, then serve with onions spooned over them.

Per serving: 730 calories; 200 calories from fat (27 percent of total calories); 22 grams fat (8 grams saturated; 0 grams trans fats); 165 milligrams cholesterol; 42 grams carbohydrate; 50 grams protein; 2 grams fiber; 1,450 milligrams sodium.


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