Tuscan Beans with Sausage - Serves 8

from: CookStreet

INGREDIENTS

• 3 tbs olive oil
• 1 lb. Italian sweet sausage, without fennel seeds
• 6 sage leaves
• 4 large garlic cloves, peeled and diced
• 1 lb. ripe tomatoes or canned imported Italian
• 4 cups boiled cannellini beans (recipe follows)
• salt and freshly ground pepper

DIRECTIONS

• Heat the olive oil over medium heat. 
• When hot add the sausage and sauté over medium heat for 10 minutes. 
• Add the sage leaves and garlic and sauté 2-3 minutes more.
• Add the tomatoes and simmer 3-5 minutes 
• Add the cannellini beans. Season with salt and pepper and continue to simmer slowly for 15 more minutes, stirring frequently. 
• Remove from heat and serve hot.

Boiled Tuscan Beans (follow only if you use dry beans)
Soak the desired amount of beans in cold water with 1 tbs of flour overnight. This produces yeast which will assist in softening the beans. Drain and rinse the beans in cold water. Place them in a large stockpot containing 3 quarts of water for every pound of beans, 4-5 sage leaves and a tablespoon of olive oil. Place over low heat and simmer very slowly for about 1 ½ hours or until soft. They should be simmered slowly to retain their shape. When done, strain and pick out the sage leaves. Season beans with salt, pepper and olive oil, if desired.

Pork Tenderloin with Spiced Rhubarb Chutney - Serves 4

from: epicurious Bon Appétit | April 1994

INGREDIENTS

Chutney

• 3/4 cup sugar
• 1/3 cup cider vinegar
• 1 tablespoon minced peeled fresh ginger
• 1 tablespoon ground garlic
• 1 teaspoon cumin
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/4 teaspoon dried crushed red pepper
• 4 cups 1/2-inch cubes fresh rhubarb (about 1 1/2 pounds)
• 1/2 cup (generous) chopped red onion
• 1/3 cup dried tart cherries or golden raisins (about 2 ounces)

Pork

• 2 pork tenderloins (about 1 1/2 pounds total), trimmed
• 2 teaspoons ground cumin
• 1 tablespoon olive oil
• Fresh Cilantro springs

DIRECTIONS

For Chutney:
combined first 8 ingredients in heavy large dutch oven (or skillet). Bring to simmer over low heat, stirring until sugar dissolves. Add rhubarb, onion and dried cherries; increase heat to medium-high and cook until rhubarb is tender and mixture thickens slightly, about 5 minutes. Cool completely. (Note: Can be made 1 day ahead. Cover and Chill. Bring to room temperature before using).

For Pork:
Preheat oven to 400°F. Sprinkle pork with cumin. Season with salt and pepper. Heat oil in heavy large skillet over high heat. Add pork and brown on all sides, about 5 minutes. Transfer to roasting pan. Brush pork with 6 tablespoons chutney. Roast until thermometer inserted into center of pork registers 155°F, brushing occasionally with 6 more tablespoons chutney, about 25 minutes. Slice pork into medallions. Garnish with cilantro and serve with remaining chutney.

Jalapeno Poppers - Serves 6

Start to finish: 45 minutes (30 minutes active). Servings: 6

INGREDIENTS

• 4 oz fresh goat cheese
• 1 oz grated Parmesan-Reggiano cheese
• 1/4 cup finely chopped scallions/green onions
• 2 tsp grated lemon zest (optional)
• 6 jalapeno peppers (red or green), halved lengthwise, seeds and ribs removed
• 3 oz (12 thin slices) prosciutto - if wide, cut in half lengthwise

DIRECTIONS

1. Pre-heat oven to 450 F.  Line a rimmed baking sheet with foil, then coat it with cooking spray.
2. In a medium bowl, combine goat cheese, Parmesan, scallions, and lemon zest.
3. Halve the jalapenos lengthwise and carefully remove the ribs
4. Stuff each half with the cheese mixture, being sure to use all of the cheese mixture.
5. Wrap 1 slice of prosciutto around each stuffed jalapeno half, overlapping the ends of the meat on the bottom of the jalapeno (if possible).
6. Arrange the poppers on the prepared baking sheet, then bake on the oven's center rack until the prosciutto is slightly crispy, about 15 minutes.

 

Nutrition information per serving: 110 calories; 60 calories from fat (55 percent of total calories); 7 g fat (4 g saturated; 0 g trans fats); 25 mg cholesterol; 2 g carbohydrate; 1 g fiber; 1 g sugar; 10 g protein; 540 mg sodium.

Oven Roasted Asparagus - Serves 2

INGREDIENTS

• 1 bunch thin asparagus spears
• 3 tbsp. olive oil
• 1 tsp sea salt
• 1/2 tsp ground black pepper
• 1.5 tbsp. grated Parmesan Cheese (optional)
• 1 clove garlic (optional)
• 1/4 cup green onions/scallions (optional)
• 1 tbsp. lemon juice

DIRECTIONS

1. Preheat an oven to 425 degrees F (220 degrees C).
2. Place the asparagus into a mixing bowl, and drizzle with the olive oil. Toss to coat the spears, then sprinkle with Parmesan cheese, green onions garlic, salt, and pepper. Arrange the asparagus onto a baking sheet in a single layer.
3. Bake in the preheated oven until just tender, 12 to 15 minutes depending on thickness. Sprinkle with lemon juice just before serving.

Guacamole - Smooth Style

Grade Level - 2, in Ducbee's Opinion (only because washing a food processor sucks; otherwise, 1)
(1 - easiest, 5 - difficult)

Equipment:

Food Processor

Ingredients:

3 tbsp coarsely chopped red onion

2 tbsp fresh lime juice

1/4 tsp salt

2 garlic clove

1 small jalapeno

2 avocados, ripe

Optional: 4-5 Cherry or grape tomatoes, quartered; 1 tbsp. cilantro, chopped

Add first 5 ingredients to food processor; pulse 5X.  Add avocado, process until smooth. 

Sprinkle with 1 tbsp cilantro and tomatoes.