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Hearts of Palm Salad - (Makes 6 servings)

 

Ingredients:

1 medium shallot, peeled & minced

3 tablespoons fresh lime juice, divided

1 tablespoon honey

1 teaspoon Dijon mustard

1 /54 teaspoon cumin

1/2 teaspoon salt, divided

1/4 teaspoon ground black pepper

1/4 cup olive oil

1 large head romaine lettuce, torn or chopped into bite-size pieces

1 (14oz.) can hearts of palm, drained & sliced crosswise into 1/2 inch slices

2 medium ripe avocados, peeled & diced

1 cup fresh pineapple, diced

1/2 cup honey-roasted peanuts, chopped

 

 

1.  In a small bowl, whisk the shallot together with 2 tablespoons lime juice, 1 tablespoon honey, mustard, cumin, 1/4 teaspoon salt, and pepper.  Gradually add the olive oil, whisking vigorously until dressing is well mixed.  Set aside.

 

2.  Place the lettuce on a serving platter.  Arrange the hearts of palm on top of the lettuce.

 

3.  Toss the avocado with remaining lime juice and salt.  Place the avocado on top of the hearts of palm, along with the pineapple.

 

4.  Just before serving, drizzle the dressing over the salad and scatter the peanuts on top.

 


 

Brazilian-Style Potato Salad - (Makes 6 servings)

 

Ingredients:

4 large potatoes, peeled & cut into 1/2 inch pieces

4 medium carrots, peeled & diced

1/2 cup frozen green peas

3 large hard-cooked eggs, peeled and diced

1 tablespoon fresh lime juice

3 tablespoons olive oil

1 teaspoon Dijon mustard

1 teaspoon Worcestershire sauce

1 tablespoon sugar

1 teaspoon salt

1/2 teaspoon ground black pepper

3/4 cup mayonnaise

3 tablespoons parsley, chopped

3 tablespoons fresh chives or green onions, minced

 

 

1.  Bring a pot of salted water to a boil and add the potatoes.  Boil the potatoes for 5 minutes, then add the carrots.  Boil for 10 minutes, or until potatoes and carrots are tender.  Add the peas and boil for 2 to 3 minutes longer.  Remove from heat, drain, and place in a large bowl.  Gently stir in the eggs.

 

2.  In a small bowl, whisk together the lime juice, olive oil, mustard, Worcestershire sauce, sugar, salt, and pepper.  Whisk the mayonnaise into the olive oil mixture until smooth.

 

3.  Add the mayonnaise mixture to the vegetables.  Add the parsley and chives and toss everything together to mix well.  Chill potato salad for 2 to 3 hours before serving.

 


 

Marinated Eggplant Salad - (Makes 6 servings)

 

Ingredients:

2 medium eggplants, trimmed & cut into 1-inch cubes

4 medium shallots or 1 medium onion, peeled & thinly sliced

1 medium green bell pepper, seeded & chopped into 1-inch pieces

1 medium red bell pepper, seeded & chopped into 1-inch pieces

1/2 cup olive oil, divided

1 teaspoon kosher salt

1 teaspoon ground black pepper

1 cup basil, coarsely chopped, divided

1/4 cup raisins

1/2 cup diced oven-dried or sun-dried tomatoes

1/2 cup black olives

1 teaspoon dried oregano

2 tablespoons red wine vinegar

 

 

1.  Preheat oven to 400 degrees F.

 

2.  Toss eggplant, onion, and bell peppers with 2 tablespoons olive oil, salt, black pepper, and half the basil.  Spread vegetables in a single layer on a baking sheet (use 2 if needed).  Roast the vegetables for 20 to 30 minutes, or until they begin to brown and caramelize on the edges.  Remove from the oven and let cool on baking sheets for 5 minutes.

 

3.  Add the roasted vegetables to a large bowl.  Add the raisins, tomatoes, olives, oregano, vinegar, and remaining olive oil. Toss everything well to mix and refrigerate salad overnight.

 

4.  Bring salad to room temperature and toss with the remaining basil just before serving.

 


 

Brazilian Beef Stew - (Makes 6 servings)

 

Ingredients:

2 lbs. beef rump roast or stewing beef, cut into 1/2 inch pieces

1 teaspoon salt

1 teaspoon ground black pepper

2 tablespoons olive oil

1 small onion, finely chopped

2 cloves garlic, minced

2 tomatoes, seeded & diced

1/4 cup parsley, chopped

1 tablespoon soy sauce

1 teaspoon Worcestershire sauce

1 tablespoon tomato paste

4 cups beef stock

 

 

1.  Season beef with salt and pepper.

 

2.  Heat the oil in a stockpot over medium-high heat.  Add the beef and sauté until browned on all sides, about 3 to 5 minutes.  Remove beef with a slotted spoon and set aside.

 

3.  Add the onion and garlic to the pot and cook until onion is translucent and starting to brown, about 5 to 8 minutes.  Add the tomatoes and cook until they are soft, about 3 to 5 minutes.

 

4.  Add the parsley, soy sauce, Worcestershire sauce, tomato paste, and stock then bring mixture to a boil.  Add the beef, reduce heat to low, and simmer until the beef is very tender, about 1 hour, adding more stock or water if needed.

 


 

Black Bean Soup - (Makes 6 servings)

 

Ingredients:

2 tablespoons olive oil

4 pieces smoked bacon, diced

2 smoked sausages, diced

4 garlic cloves, minced

1 medium yellow onion, minced

1 teaspoon cumin

1 teaspoon smoked paprika

2 (15 oz.) cans black beans, drained & rinsed

4 cups chicken stock

3/4 teaspoon salt

1/4 teaspoon red pepper flakes

1 small tomato, diced

4 scallions, chopped

 

 

1.  Heat olive oil in a large soup pot over medium heat.  Add bacon and sausage and cook until bacon is crispy and sausage is browned, about 5 to 8 minutes.  Remove bacon and sausage from the pot and drain on paper towels.

 

2.  Add garlic, onion, cumin, and smoked paprika to the pot.  Reduce heat to the pot.  Reduce heat to medium-low and sauté until the garlic and onions are soft and fragrant, about 5 minutes.

 

3.  Add beans and stock and increase heat to medium-high.  Bring to a boil, then reduce heat to medium-low. Simmer for 15 minutes.  Season with salt and red pepper flakes.

 

4.  Transfer bean mixture to a blender or food processors and puree until smooth (work in batches if necessary).  Return the beans to the soup pot.  Add more chicken stock or water if soup seems to thick.

 

5.  Stir the bacon and sausage into the soup.  Serve soup garnished with tomato and scallions.

 


 

Coconut Butternut Squash Soup - (Makes 6 servings)

 

Ingredients:

2 tablespoons olive oil

1 medium onion, diced

1 medium butternut squash, peeled & cut into 1-inch cubes

1 large sweet potato, peeled & cut into 1-inch cubes

1 teaspoon cumin

1 tablespoon brown sugar

1 teaspoon salt

1/4 teaspoon red pepper flakes

4 cups vegetable or chicken stock

1 (13.5 oz.) can coconut milk

2 tablespoons fresh lime juice

1 small bunch kale, stems removed & cut into thin ribbons

 

 

1.  Heat the oil in a large soup pot over medium heat.  Add the onion to the pot and cook until translucent, about 5 to 8 minutes.  Add squash, sweet potato, cumin, brown sugar, alt, and red pepper flakes.  Cook, stirring, until the squash starts to brown around the edges, about 10 minutes.

 

2.  Add the stock, increase heat to high, and bring to a boil.  Reduce heat to low, cover, and simmer until squash and sweet potatoes are tender, about 8 to 10 minutes.

 

3.  Use a slotted spoon to remove the vegetables and place them in a blender.  Add coconut milk and lime juice to the blender and process until mixture is smooth.  Whisk the squash/coconut milk mixture back into the soup.

 

4.  Add kale and simmer for 3 to 5 minutes more, then serve immediately.

 


 

Simple Chicken Soup - (Makes 6 servings)

 

Ingredients:

2 tablespoons olive oil

2 stalks celery, diced

1 medium onion, diced

2 medium carrots, peeled & diced

2 garlic cloves, minced

2 tablespoons parsley, chopped

1/2 lb. boneless, skinless chicken breasts

1/2 teaspoon salt

1/2 teaspoon ground black pepper

4 cups chicken stock

1/2 cup uncooked white rice

 

 

1.  Heat the oil in a medium soup pot over medium-high heat.  Add the celery, onions, carrots, garlic, and parsley then sauté until the vegetables are soft and fragrant, about 5 minutes.

 

2.  Season the chicken breasts with salt and pepper then add them to the pot.  Saute for about 6 minutes on each side until lightly browned.

 

3.  Add the chicken stock and bring to a simmer.  Cover the pot, reduce the heat to low, and simmer for about 12 to 15 minutes, or until chicken is tender. Cut into the chicken breasts to make sure that they are cooked through, then remove them and set aside.  Once they are cool enough to handle, coarsely shred the chicken.  Reserve.

 

4.  Add the rice to the pot and simmer for 15 minutes, or until rice is cooked.  Remove soup from heat.

 

5.  Add the shredded chicken to the soup and serve immediately.


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