Category: Recipes

from www.notwithoutsalt.com (Mexican Everyday, by Rick Bayless)

Ingredients

12 oz. bunch of Swiss chard, thick lower stems removed (10 oz. cleaned spinach can be used instead)
1 1/2 tablespoons oil, lard or bacon drippings
1 large onion, thinly sliced
1 cup mushrooms, sliced
3 garlic cloves, finely chopped
1 tsp. red pepper flakes (add more or less depending on how spicy you like it)
1/2 cup chicken or vegetable broth (water works too)
Salt
12 warm corn tortillas
1 cup (4 ounces) Queso Fresco or other fresh cheese such as feta or goat cheese
Smoky Chipotle Salsa for serving (recipe below)

Directions

Slice the chard into 1/2-inch ribbons. Heat the oil in a large skillet over medium-high heat. Add the onion and mushrooms then cook until golden brown, about 4-5 minutes. To the onions add the red pepper flakes and garlic. Stir for about 20 seconds until you are hit with the aroma of the garlic then immediately add the broth or water, 1/2 teaspoon salt and the greens. Adjust the heat to medium-low then cover the skillet. Cook until the greens are almost tender. For Swiss chard this will be about 5 minutes. Spinach only takes about 2 minutes. Uncover the pan, adjust the heat to medium-high then cook until the juices have reduced significantly and merely glaze the greens. Taste and add salt if you think it needs it. Serve with the corn tortillas, crumbled fresh cheese and Chipotle salsa.

Serves 4

by Ashley Rodriquez

For pot roast
1/2 cup canola oil
Kosher salt and freshly ground black pepper
5 pounds boneless short ribs, denuded (all surface fat removed; have your butcher do this)
1 cup dry sherry (you may also use red or white wine or even stock)
4 carrots, peeled and roughly chopped
2 large onions, peeled and roughly chopped
8 stalks celery, peeled and roughly chopped
8 cloves garlic, unpeeled
1 bay leaf
About 8 cups (2 quarts) chicken stock or low-sodium chicken broth

For roasted vegetables and caramelized onions
3 medium carrots (about 2 pounds) peeled, halved lengthwise, then halved horizontally
4-5 medium parsnips, peeled, halved lengthwise, then halved horizontally
1 1/2 lbs fingerling potatoes, halved
1 yellow onion, medium diced
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper

Prepare pot roast
Position racks in upper and lower thirds of oven and preheat to 350°F. Season beef liberally with salt and pepper. In large Dutch oven or heavy ovenproof pot over moderately high heat, heat oil until hot but not smoking. Add beef and sear until dark brown and crisp on both sides, about 10 minutes total. Transfer beef to large plate. Pour off oil in pan and discard. Add sherry, wine or stock and simmer uncovered, scraping up browned bits on bottom of pan, until reduced by half, about 5 minutes. Pour reduced sherry into heatproof liquid measuring cup.

In same pan, combine carrots, onions, celery, garlic, and bay leaf. Lay beef on top of vegetable mixture and pour reduced sherry over. Add enough chicken stock to cover 3/4 of meat. Cover and transfer to lower rack in oven. Roast until fork-tender, about 3 hours.

While beef is roasting, prepare roasted vegetables
During final hour of roasting, in large bowl, toss carrots, parsnips, potatoes and onion with olive oil until well coated. Season generously with kosher salt and freshly ground black pepper. Spread on baking sheet and transfer to upper rack in oven. Roast until slightly tender and browned, about 45 minutes. Transfer to large bowl and keep warm.

Finish dish
When beef is tender, transfer to serving platter; tent with foil. Skim fat from liquid in pot. Strain liquid through fine-mesh sieve, pressing on solids with back of spoon to extract all juices, then discarding solids. Return liquid to pot, set over high heat, and bring to boil. Reduce heat to moderate and simmer, uncovered, until reduced slightly, about 5 minutes. Season juices to taste with salt and freshly ground black pepper.

Pour half of juices into bowl with roasted vegetables; toss to combine. Pour other half of juices into gravy dish. Arrange vegetables around beef on serving platter and serve immediately, with extra juices on side.

The best way to prepare this dish is to cut cauliflower florets in quarters and let them sit for 5-10 minutes; this allows time for the production of phenethyl isothiocyanates, which form when cruciferous vegetables are cut, but stops when they are heated. Then sprinkle with turmeric and healthy sauté (see description below) on medium heat in a few tablespoons of vegetable or chicken broth for 5 minutes. Remove from the heat and top with olive oil, sea salt and pepper to taste.

Start your Healthy Sauté by heating 1 TBS of broth in a stainless steel skillet over medium heat. Once the broth begins to bubble add onions and sauté stirring frequently. After the onions have cooked for about 5 minutes, you can then add other ingredients such as garlic, or fresh ginger. Once they have had a chance to cook together for just another minute, add other vegetables. This method enables you to have flavorful sautéed vegetables without heating oil.

by Ashley Rodriguez

This is a simple vegetarian side dish that is quick to throw together. If you prefer you can use chicken stock but I’m really hoping you all have vegetable stock in your freezer after the newsletter I wrote a couple of months ago. 🙂

Ingredients

12 large Tuscan kale leaves, rinsed, dried, cut lengthwise in half, center ribs and stems remove
1 Tablespoon olive oil

Directions

Preheat oven to 250°F. Toss kale with oil in large bowl. Sprinkle with salt and pepper. Arrange leaves in single layer on 2 large baking sheets. Bake until crisp, about 30 minutes for flat leaves and up to 33 minutes for wrinkled leaves. Transfer leaves to rack to cool

A lightly spiced brown sugar and maple syrup mixture makes a delicious glaze for these baked acorn squash rings. These baked squash rings make the perfect fall side dish.

Recipe provided by Ashley Rodriguez

You can replace the wine with all pear juice, apple juice or simply water – although the flavor won’t be as rich.

Recipe provided by Ashley Rodriguez

Feel free to leave out the ginger and/or cardamom – the recipe remains to be incredible.