Archive for the ‘Appetizers’ category

Sautéed Beet Greens with White Bean Mash on Toasted Baguette Slices

March 20, 2009

Sautéed Beet Greens

Beet greens from 3-4 large beets, rinsed well and drained, then roughly chopped
2 shallots, minced
3-4 cloves garlic, finely chopped
1/2 cup chicken broth (or vegetable broth, if you prefer)
1/2 a lemon
salt and pepper

Sauté shallots with garlic in a little olive oil over medium heat–don’t burn!
Add the beet greens and toss them in the oil mixture, after about a  minute, add the broth.
Cover and simmer for about 15-20 minutes.
Remove the lid, and squeeze in the lemon juice and season with salt and pepper.  Set aside.

Bean Mash inspired by Pithy and Cleaver

1/4 cup olive oil
4-5 cloves garlic, minced
1 can white beans (don’t drain!)
about 1/3 cup fresh basil, chopped
1/2 a lemon
salt and pepper

In a pan, heat the oil over medium low heat.  when it’s heated, add the garlic and cook slowly, to infuse the oil with the garlic flavor.
Add the beans and cook for about 3-4 minutes.
Begin to mash them with a fork, or a potato masher–even the back of a spoon.
Add the basil, lemon and salt and pepper to taste.

Serve the greens and the bean mash on toasted whole grain baguette slices.

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Teriyaki Chicken Wings

March 13, 2009

 

This recipe is one that my mom made forever. It’s amazingly simple, and you can change it up if you like. A touch of sesame oil would be good, or you can use fresh garlic and ginger instead of powdered. Also, feel free to add some heat to these, if you like.

3 lbs chicken wings
3/4 cup soy sauce
3/4 cup brown sugar
1/4 cup oil
1/2 tsp powdered ginger
1/2 tsp garlic powder

1 Mix all ingredients.
2 Add wings and marinate at least 8 hours.
3 Bake at 350 degrees for 1 hour.
4 Remove to a cooling rack after cooking.

Fresh Summer Salad

March 12, 2009

4 cucumbers, peeled or not, up to you–seeded and cut into chunks
4 tomatoes, seeded or deglopped, as my friend Jane says, and cut into chunks
1/2 cup fresh parsley, roughly chopped
1/4 cup white wine vinegar
3-4 TBSP olive oil
1/4 tsp salt
1/4 tsp coarsely ground pepper

Toss all ingredients together and chill. Or don’t bother to put it away, just stand there with some bread and eat. Store any leftovers in the fridge.

Elle’s New England Kitchen

http://ellesnewenglandkitchen.blogspot.com/2008/03/fresh-summer-salad.html

Roasted Red Pepper Hummus

March 12, 2009

* 1 (15 ounces) can chickpeas (garbanzo beans), rinsed and drained
* 1 (6 ounces) jar roasted red peppers
* 3 Tbs lemon juice
* 1 1/2 Tbs tahini or toasted sesame oil, either is fine
* 1 clove garlic
* 1/2 tsp ground cumin
* 1/2 tsp cayenne pepper (more if you like)
* 1/4 tsp salt
* splash of lime juice, to taste

1. Put all of your ingredients in a food processor or blender, and pulse or blend until smooth.
2. Transfer to a serving bowl and serve immediately or store in an airtight container in the fridge.

Elle’s New England Kitchen
http://ellesnewenglandkitchen.blogspot.com/2008/03/roasted-red-pepper-hummus.html