Recipes from June 19, 2013

From Herald news servicesJune 19, 2013 

Weekly recipes for June 19, 2013

Grilled Shishito Peppers

Start to finish: 15 minutes. Servings: 4.

1 pound shishito peppers, left whole
2 tablespoons toasted sesame oil, divided
1 tablespoon coarse or flake salt
1/4 cup finely chopped almonds

Heat a grill to high.

In a large bowl, combine the peppers and 1 tablespoon of the oil. Swirl and toss the peppers until evenly coated with the oil.

Using tongs, arrange the peppers on the grill so they lay across the direction of the grates (not with them). The goal is to prevent the peppers from falling through the grates. Cook, turning often, until the peppers begin to brown and blister, about 4 to 6 minutes.

Return the peppers to the bowl (no need to wipe it out). Add the remaining oil, the salt and almonds, then toss well. Transfer to a serving bowl and serve immediately.

Nutrition: 140 calories; 90 calories from fat (64 percent of total calories); 10 grams fat (1 grams saturated; 0 grams trans fats); 0 milligrams cholesterol; 12 grams carbohydrate; 6 grams fiber; 5 grams sugar; 4 grams protein; 1,450 milligrams sodium.


Watercress, Chicken and Citrus Salad

Prep: 20 minutes. Cook: 8 minutes. Servings: 2.

Vinaigrette:

1 tablespoon orange juice
1 tablespoon red wine vinegar
2 tablespoons extra-virgin olive oil
1/4 teaspoon salt

Salad:

1 tablespoon olive oil
1/2 pound chicken tenders
1/4 teaspoon salt
2 large bunches watercress
2 tangerines, peeled, segmented (or 1 orange)
1/2 medium jicama,peeled, cut in 1/4-inch matchsticks, about 1 cup
1/4 cup quartered green olives
2 ounces feta, crumbled, about 1/2 cup

For the vinaigrette, whisk the orange juice, vinegar, olive oil and salt together in a small bowl. Set aside for flavors to marry.

For the salad, heat the olive oil in a skillet over medium-high heat. Add the chicken; sprinkle with salt. Cook, turning, until lightly browned and cooked through, 8 minutes. Set aside to cool slightly.

Place the watercress, tangerine segments, jicama, olives and feta in a bowl. Shred the chicken into long pieces with your fingers (or slice or cube it with a knife). Add to the salad. Pour the vinaigrette over the salad; toss gently with your hands to lightly coat all the ingredients.

Nutrition: 494 calories, 34 grams fat, 8 grams saturated fat, 88 milligrams cholesterol, 21 grams carbohydrates, 30 grams protein, 1,307 milligrams sodium, 5 grams fiber.


Whole-Wheat Penne with Sausage

Start to finish: 45 minutes (15 minutes active). Servings: 4.

8 ounces whole-wheat penne
1 pound Swiss chard
2 tablespoons extra-virgin olive oil
4 ounces chicken sausages, halved lengthwise, then sliced 1/2-inch-thick crosswise
1/2 cup finely chopped yellow onion
2 cloves garlic, minced
Kosher salt
15 ounce can chopped tomatoes, preferably fire roasted
1/2 teaspoon red pepper flakes (optional)
1 1/2 ounces grated Parmigiana-Reggiano cheese

Tip: If you have trouble finding Swiss chard, you can substitute spinach. Discard any tough spinach stems and use the leaves as directed.

Bring a large pot of salted water to a boil. Add pasta and cook for a few minutes less than the recommended time on the box.

Meanwhile, cut off and reserve the Swiss chard stems. Chop the Swiss chard leaves coarsely. Cut stems into 1/2-inch lengths.

In a large skillet over medium-high, heat the oil. Add the sausages and cook for 3 minutes, or until lightly browned. Use a slotted spoon to transfer the sausages to a bowl.

Return the skillet to medium heat and add the onion. Cook until golden, 3 to 5 minutes. Add the garlic and cook, stirring, for 1 minute.

Add the Swiss chard stems to the skillet, cover and cook for 3 minutes. Remove the lid and add half the Swiss chard greens. Stir and cook until the greens are slightly wilted. Add the remaining greens, cover and cook until completely wilted. Add the tomatoes, a pinch of salt and the red pepper flakes, if using.

When the pasta is almost done but not quite al dente, drain it, reserving 1 cup of the cooking liquid. Add the pasta and 3/4 cup of the cooking liquid to the skillet and simmer for 3 to 4 minutes, adding more cooking liquid if necessary, until the pasta is al dente and most of the liquid has evaporated. Add the sausages, then season with salt. Divide the mixture among 4 shallow bowls and top each portion with some of the cheese.


Fruit Punch Spring Cupcakes

Start to finish: 1 hour (20 minutes active). Makes 12 standard cupcakes.

For the cupcakes:

1/2 1 stick unsalted butter, room temperature
1 cup superfine sugar
1 teaspoon vanilla extract
Zest of 1 lemon
Zest of 1 lime
2 whole eggs
2 egg yolks
1 1/2 cups cake flour, sifted, plus extra
1/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1/3 cup milk
4 ounces white chocolate bits, melted
8 1/2 ounce bag pectin-based jelly beans, finely chopped and tossed with a bit of flour to coat

For the frosting:

8 ounce package cream cheese
1/2 cup unsalted butter, softened
1/4 cup raspberry jam

Heat the oven to 350 degrees. Line a muffin pan with cupcake papers.

In a medium bowl, use an electric mixer to beat together the butter, sugar, vanilla, and both zests until light and fluffy. Add the whole eggs and egg yolks, one at a time, beating thoroughly between each addition.

In a small bowl, stir together the flour, baking soda, baking powder and salt. Mix half of the flour mixture into the butter-sugar mixture, then half of the milk. Repeat with the remaining flour and milk.

Gently but thoroughly fold in first the melted white chocolate, then the bits of jelly beans. Spoon the mixture into the prepared muffin cups, filling them three-quarters full. Bake for 20 to 25 minutes, or until a toothpick inserted at the center comes out clean. Allow to cool in the pan for 5 minutes, then transfer to a rack and cool completely.

To make the frosting, in a large bowl use an electric mixer to beat together the cream cheese and butter until smooth. Add the raspberry jam and stir until just combined. Spread or pipe the frosting onto the cooled cupcakes. Store any leftovers in an airtight container in the refrigerator.

Nutrition: 470 calories; 240 calories from fat (51 percent of total calories); 27 grams fat (16 grams saturated; 0 grams trans fats); 130 milligrams cholesterol; 53 grams carbohydrate; 1 grams fiber; 34 grams sugar; 5 grams protein; 180 milligrams sodium.

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