Four Seasons One Lifestyle
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What’s Up ? I wanted to share the details about a new dish I am going nto be placing into Food Storage Feast, a simple but tasty Indian spiced rice dish. It features basmati nad a ton of aromatics…you’ll find this to be simple but really, really good….
Here is a super simple method for using old bread and making tasty croutons that are flavorful, crispy and just plain delicious. Perfect for soups and salads!…
This is one of those recipes that may be a bit strange and a touch difficult to find the raw materials, that said I still think it’s worth the effort to construct. This has such an amazing flavor it will make your salads taste simple amazing. You will want more salad and that is a good thing….
Created By: Chef Keith Snow
Active Time: 7 minutes
Total Time: 7 minutes
Yield 1 1/2 cups
Created By: Chef Keith Snow
Active Time: 10 minutes
Total Time: 50 minutes (need to roast the pepper)
Description:
Make a delicious vinaigrette with a roasted poblano pepper, garlic, mustard fresh cilantro and lime juice. Perfect on grilled chicken, fish or many Mexican dishes.
Method:
Make roasted poblano pepper (toss in oil, salt and pepper, wrap loosely in foil or put in oven safe dish and toss under 450 degree broiler, broil until they are charred turning once….remove from oven, place in bowl and cover with plastic wrap to allow the to steam for 15 minutes, then cut them open, remove seeds and scrape off as much skin as possible using a knife, some skin is ok…
Ingredients:
1 large roasted poblano pepper
1 tsp dijon mustard
1 garlic clove
the juice of 1 lime
2 tbs sour cream
small bunch of washed cilantro leaves
1/2 tsp kosher salt
20 twists of fresh black pepper
3/4 cup Thoughtful Harvest Extra Virgin Olive Oil
Blend all ingredients except oil for 20 seconds, then remove top of blender while still running…drizzle in 3/4 c extra virgin olive oil slowly to form an emulsification..
Created by: Chef Keith Snow
Descriptions:
Spinach is a delicious vegetable with many uses, try this recipe.
Ingredients:
1 lb. spinach, torn into bite-sized pieces
1 med. red onion, thinly sliced
1 can mandarin oranges, drained
1/2 cup almonds
Directions:
Combine ingredients and serve with desired dressing, I suggest an Asian style dressing
Created By: Chef Keith Snow
Description:
Light and tasty shrimp pasta salad with pine nuts, garlic, herbs and roasted peppers.
Ingredients:
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6 tablespoons olive oil
2 garlic cloves, minced
2 ounces pignoli nuts (pine nuts)
1 pound elbow or shell pasta
3 cups boiled shrimp, peeled and deveined
1 cup roasted red pepper, cut into thin strips
6 black olives, pitted and coarsely chopped
1 tablespoon chopped fresh parsley
2 tablespoons red wine vinegar
Salt and fresh ground black pepper
Directions:
1. Heat the olive oil in a skillet; add the garlic, pignoli nuts and cook, stirring, over low heat until the garlic turns translucent and pine nuts golden, about five minutes. Transfer to a large bowl and cool.
2. Cook the pasta in a large pot of lightly salted boiling water rapidly until al dente (firm to the bite), 8 to 10 minutes. Drain and add to the bowl with the garlic and nuts. Toss gently to coat.
3. Add the boiled shrimp, pimiento strips, black olives, parsley and red wine vinegar. Turn with two large spoons to blend. Season with salt and plenty of freshly ground pepper. Cover and chill in refrigerator for at least two hours before serving.
Chef’s Note: This recipe can be made the night before and actually tastes better because the flavors blend together quite well.
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Created by: Chef Keith Snow
Description:
Here is a fennel salad you don’t want to miss that includes oranges and pistachios.
Ingredients:
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2 navel oranges, peeled, quartered and thinly sliced (about 1 1/2 cups)
1 small bulb fennel, quartered, cored and very thinly sliced crosswise (about 2 1/2 cups)
1 cup very thinly sliced radishes (about 8 radishes) or diced peeled
jícama (see Note)
1/4 cup coarsely chopped cilantro
2 tablespoons extra-virgin olive oil or pistachio oil
1 tablespoon plus 1 teaspoon fresh lime juice
1/4 teaspoon salt
Freshly ground pepper to taste
6 tablespoons shelled salted pistachio nuts, toasted and chopped
Directions:
1. Combine orange slices, fennel, radishes (or jícama), cilantro, oil, lime juice, salt and pepper in a decorative bowl. Gently toss to mix. Just before serving, sprinkle nuts over salad.
Nutrition bonus: Vitamin C (85% daily value), Copper (12% dv), Magnesium (8% dv).
Ingredient note:Jícama is a round root vegetable with thin brown skin and white crunchy flesh. It has a slightly sweet and nutty flavor and can be found in the produce section from November to May. [/private]
Created by: Chef Keith Snow
Ingredients:
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1/4 cup low fat cottage cheese
3 Tbs. buttermilk
1 Tbs. parsley, chopped
1/8 tsp. salt (optional)
1-1/2 tsp. cider vinegar
1/8 tsp. hot red pepper sauce
1 clove garlic, minced
1 lb. mixed field greens
1 cup cool herb croutons
Directions:
1. Combine all ingredients, except lettuce and croutons, in a blender
2. Process mixture until smooth
3. Place lettuce in a salad bowl with dressing and toss and serve with croutons.
Chefs Note: add any fresh vegetables to this salad such as grated carrots, cucumbers, green peppers, etc.[/private]
Created by: Chef Keith Snow
Ingredients:
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2 cups cooked coarse ground bulgar wheat ( available in health food stores)
1/2 cup extra virgin olive oil
1 cup diced cucumber
1 cup diced tomato
1/2 cup crumbled feta cheese
juice of 1 lemon
kosher salt & pepper to taste
Directions:
1. In a large bowl add cooked bulgar and the rest of the ingredients.
2. Mix well, season to taste with salt and pepper.
3. Serve warm or cold.
Chef’s Note: Bulgar wheat is most famous from a dish called Tabouli which is middle eastern in nature, Bulgar has much more fiber than brown rice and many b-vitamis and minerals. It is a great whole grain, very versatile.[/private]
