Snap Pea & Asparagus Salad with Mustard-Dill Vinaigrette

spring forward to spring green...

We all lost an hour today, which sucks, but it really is good news because it means that spring is just that much closer (only 12 more days!). It has been warm and sunny this weekend - it's hard to believe we had snow last week. Most of the snow has melted and I'm really hoping we are done with it for this year. I guess we will see...

For this series I'm focusing on snap peas. Little more makes me think of spring than green, green peas that is! This recipe celebrates both snap peas and green peas along with asparagus, another veggie that makes me think of spring. These vegetables are blanched and then tossed in a Mustard-Dill Vinaigrette to create a simple side salad to welcome the up-coming spring season. Here's how to make it...

Ingredients - Serves 6
Salad
1 lb. Snap Peas
1 Bunch Asparagus
1 C Frozen (or fresh) Peas

Vinaigrette
1 T Dijon Mustard
1 T Fresh Lemon Juice
1 1/2 tsp. Sherry Vinegar
1 tsp. Capers, roughly chopped
1/2 tsp. Caper Brine
3 T Extra Virgin Olive Oil
2 T Fresh Dill, chopped
Kosher Salt & Black Pepper

Directions
Bring a large pot of water to a boil. Salt generously.

Trim the asparagus and then cut into 2 inch pieces. Drop the snap peas, asparagus, and frozen peas into the boiling water. Blanch for 2-3 minutes. Remove to an ice bath (bowl filled with ice and water) to shock the veggies and stop their cooking. After 5 minutes, drain and pat dry.

Meanwhile, make the dressing: In a large bowl combine the mustard, lemon juice, and vinegar; whisk. Next, add in the capers, brine, and a pinch each salt and pepper. Whisk in the extra virgin olive oil. Stir in the dill.

Add the dried peas and asparagus to the bowl with the dressing. Toss well. Refrigerate up to 2 hours before serving. Stir and serve. Enjoy!

Basil Fried Rice

take-out at home

One of my husband's favorite take-out meals is Basil Fried Rice from any Thai restaurant. One of our favorite places to order from is Blue Elephant in Hyde Park. They have huge portions with huge flavors, but along with that comes a high dollar and calorie count. So, we often make take-out at home. For this post I've recreated my husbands favorite and I have to say, I thoroughly enjoyed it as well.

One thing you have to do prior to making fried rice is cook the rice. It's really important to make the rice at least 1 day ahead and let it dry out. This helps the rice fry because there is little water left in the grains. This is the perfect use up if you have leftover rice. And, like me, a lot of basil in the garden. Make this meal when you are craving take-out. Here's how...

Ingredients - Serves 4
1 Yellow Onion, diced
2 Carrots, peeled & diced
1 Clove Garlic, pressed
1" Ginger, grated
4 Eggs, beaten
4 T Canola Oil, divided
2-3 T Soy Sauce, more as needed
4 C Day Old Cooked Rice, white or brown
1/2 C Frozen Peas, thawed
4 oz. Fresh Basil, sliced
Optional: Shrimp (1 1/2 lbs. peeled & devained, cooked), Chicken (1 1/4 lbs. breasts cubed, cooked), or Flank Steak (1 1/4 lb. thinly sliced, cooked), & hot sauce

Directions
NOTE: If you don't have a wok, just use a large skillet.

Begin by cooking the veggies: In a large wok, heat 1 T oil to high heat. Add the onion, carrots, garlic, and ginger. Cook, stirring, until the veggies are tender, about 5 minutes. Add 2 tsp. soy sauce. Remove to a plate and set aside.

Cook the eggs: Bring the wok back up to high heat and add a little more oil. Add the beaten eggs and cook (scramble) until set, about 3-4 minutes. Remove to the plate with the veggies and set aside.

Fry the rice: Again bring the wok up to high heat and add 2-3 T oil. Add the rice and press into the wok. Leave the rice alone, don't move it much for a minute or two. Then stir and press into the wok again. Repeat this process until the rice begins to brown and get a little crispy. Stir in the basil and about 2 T soy sauce.

Finish the rice: Add the cooked veggies and eggs to the rice. Stir together. If adding any meat stir in now or serve on top. Taste for seasoning and add more soy sauce as needed. Serve the rice in big bowls with your favorite hot sauce (suggest sriracha). Save some money (and calories) and eat at home. Enjoy!

Mofongo Empanadas

Puerto Rican mash-up, literally

I was torn for what to make for my main dish. I had mofongo, a traditional Puerto Rican mashed plantain dish, twice (yes, in two days) while we were on our trip. But, we also had empanadas, a pastry pouch filled with things such as beef, carrots, and peas, on our food tour (I had a vegetarian one!). Both would be equally perfect as a main dish for my blog. So, I thought, why compromise? This is for my blog, so I'll do whatever I want! Problem solved: I've created a mash-up of two very traditional Puerto Rican dishes - Mofongo Empanadas.

This dish is pretty heavy and I normally wouldn't post this as a summer dish. But, it was 80+ degrees when we were in PR and people were eating it! So, take advantage of the unseasonably cool and less humid weather we've been having to make this dish. It will fill you up. Here's how to make it...

Ingredients - Serves 4
1 C Peanut Oil
4 Cloves Garlic, sliced
2 Large Plantains, peeled & sliced into 1" thick "rounds"
4 T Butter, cut into pieces
1 Sheet Puff Pastry, thawed (Note: there are 2 in a box)
1 Yellow Onion, diced
2 Carrots, peeled & diced
1 Rib Celery, diced
3-4 T Flour, more for dusting
1 Can (14.5 oz) Reduced Sodium Chick Broth
2 C Shredded Rotisserie Chicken
1 C Frozen Peas, thawed
Kosher Salt & Black Pepper
To Serve: Shredded Purple Cabbage, Chopped Cilantro, & Hot Sauce

Directions
Preheat the oven to 400 degrees.

Make the mofongo filling: Heat a large cast iron skillet to med-high. Add the oil and garlic to fry for 30 second. Remove the garlic to a bowl with a slotted spoon. Next add the plantains to the oil in a single layer. Fry on each side until browned outside and tender inside, about 5 mins. Remove to the bowl with the garlic. Turn off the pan, but don't clean it out.

To the bowl with the warm plantains and garlic add the butter and a pinch each of salt and pepper. Using a pestle (muddler or back of a wooden spoon), mash the ingredients together. Once everything is mashed thoroughly set aside.

Make the empanadas: On a clean, dry floured surface roll out the puff pastry dough to about 12" x 12". Cut the dough into 4 equal squares. Scoop a 1/4 of the mofongo filling into the middle of each puff pastry square.

My attempt at the repulgue

Then, wet the edges of each square with a little water and fold the dough at an angle to create a triangle shape (corner to corner). Seal the empanadas by pressing the tines of a fork around the edge of the empanada or by making a twisted edge known as a repulgue. If you’re interested in trying your hand at the repulgue, here’s a video that demonstrates the attractive rope edge. Place the empanadas on a parchment-lined baking sheet. Bake for 18-20 minutes, or until lightly browned.

Make the saucy topping: Reheat the skillet with the garlic-plantain oil to med-high. Add the onion, carrots, and celery to cook until tender, about 5 minutes. Season with salt and pepper to taste.

Next, sprinkle in the flour, stir to cook out for 30 seconds, then pour in the chick broth and whisk to make a gravy. Continue to cook for another 5 or so minutes. Finally, stir in the chicken and peas to heat through. Season with salt and pepper as needed. Keep the sauce warm until the empanadas are finished cooking.

To serve: Put down a scant bed of purple cabbage, top with the empanada, pour over the saucy topping, sprinkle with cilantro, and as much of your favorite hot sauce as desired (I used sriracha). On our food tour we had some really hot green sauce with our empanadas. So, use whatever you like. Enjoy this mash-up with a fork and knife...yum!