RECIPE TWENTY FOUR: Monday August 14 - lazy taco slaw

BACK STORY:
Read this slaw while making the charred cauliflower quesadillas. Mixed up as a salad to blend with the leftover pineapple and pepper salad from yesterday.

NOTES:
This recipe was modified all over the place. I didn't have plain yogurt so used Greek Gods honey; mixed extra hot sauce and a little cumin to overcome the sweet flavor. I also didn't have scallions or cilantro, but blended the slaw with the leftover pineapple salad for a good blend.

STARS: 
3 out of 5. Definitely worth trying again with all the ingredients!

RECIPE:
https://smittenkitchen.com/2015/02/charred-cauliflower-quesadillas/

Lazy Taco Slaw

1 bag coleslaw mix or (as used here) 3 cups finely shredded red cabbage and 1 coarsely grated carrot
Coarse salt
Juice of half a lime
2 scallions, sliced thin
A dollop of mayonnaise, sour cream or plain yogurt
A dash of hot sauce (optional)
1/4 cup roughly chopped cilantro or flat-leaf parsley leaves

Toss cabbage mix, salt and lime together in a large bowl; set aside for 5 minutes. It will shrink down a bit. Stir in scallions, then mayo and hot sauce. Adjust seasonings/ingredients to taste, then stir in cilantro leaves. Serve alongside quesadillas or any of your favorite tortilla-clad meals.

RECIPE TWENTY THREE: Saturday August 12 - spicy pineapple and pepper salad

BACK STORY:
Another recipe from the Chopped Salads article in the Star Tribune.

NOTES:
I made this for a salsa/side salad at our post-triathlon party. The serrano gave it a good kick! I let it chill overnight and we ate it the next afternoon; the juices were well blended to the point where a little bit of pineapple juice could be drained out before eating. I ate mine with lime chips - delicious. Because of the chips I eliminated the pistachio nuts, to great effect.

STARS: 
3 out of 5. A good non-traditional salad for a potluck! Leftovers with quesadillas or over grains would be good.

RECIPE:
https://www.washingtonpost.com/recipes/spicy-pineapple-and-pepper-salad/15965/?utm_term=.37a89797345a

Tested size: 6 servings; makes 6 cups

INGREDIENTS

• 2 cups fresh pineapple, cut into 1/4-inch pieces (about 1 pound)
• 2 cups red bell pepper, seeded and cut into 1/4-inch pieces (14 ounces total)
• 2 cups orange or yellow peppers, seeded and cut into 1/4-inch pieces (about 14 ounces total)
• 1 medium serrano pepper, seeded and minced
• Juice of 1 lime
• 1 tablespoon extra-virgin olive oil
• 1 teaspoon kosher salt
• 1/4 cup shelled, chopped roasted/unsalted pistachios, for garnish

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DIRECTIONS

Combine the pineapple, peppers, lime juice, oil and salt in a mixing bowl, tossing to coat and incorporate. Cover and refrigerate for at least an hour or two.

Garnish with the chopped pistachios just before serving.

RECIPE TWENTY TWO: Tuesday August 8 - chickpea apple and coconut salad

BACK STORY:
Another recipe from the Chopped Salads article in the Star Tribune

NOTES:
I had purchased items for this salad specifically - like chopped coconut - but forgot vital ingredients like chickpeas and bean sprouts. So, I made it with pinto beans and skipped the bean sprouts altogether. It was fine but not as amazing as the spicy beet and carrot coleslaw. The ingredients didn't seem to blend together particularly well, though the flavor was good. The first night I ate it plain; then I finished the bowl with chopped romaine lettuce and other salad ingredients, where it fit in much better.

STARS: 
2 out of 5. Not worth the ingredients, though I did like the flavor of shaved coconut in a salad!

RECIPE:
https://www.washingtonpost.com/recipes/chickpea-granny-smith-and-coconut-salad/15966/?utm_term=.04fa205ae319

Tested size: 6 servings; makes 6 cups

INGREDIENTS

• 2 tablespoons minced shallot
• 1 small jalapeño pepper, seeded and minced
• 1 tablespoon liquefied coconut oil
• 1/4 cup apple cider vinegar
• 1 teaspoon sea salt
• 1/4 teaspoon cane sugar
• 2 cups Granny Smith apple, cored and cut into 1/4-inch pieces (from 7 ounces total)
• 1/2 teaspoon fresh lemon juice
• 2 cups rinsed and drained no-salt-added canned chickpeas (from one 14.5-ounce can; may substitute raw sprouted chickpeas)
• 2 cups fresh mung bean sprouts
• 1 cup fresh or frozen/defrosted grated coconut, at room temperature
• 1/2 cup finely chopped cilantro
• 1/4 cup roasted, unsalted sunflower seeds, for garnish

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DIRECTIONS

Whisk together the shallot, jalapeño pepper, coconut oil, vinegar, sea salt and cane sugar in a mixing bowl. Let sit for 5 to 10 minutes.

Toss together the apples and lemon juice in a separate bowl, until well coated; this will help keep them from browning.

Combine the chickpeas, sprouts, coconut and cilantro in a mixing bowl. Stir in the apples, then add the shallot mixture and toss to coat evenly.

Cover and refrigerate until well chilled.

Garnish with the sunflower seeds just before serving.

RECIPE NINETEEN: Saturday August 5 - tortilla de patatas

BACK STORY:
I saw this on Smitten Kitchen's instagram. A lazy Saturday means I had time to play with a recipe that takes 1.5 hours to make!

NOTES:
I didn't have big potatoes so I used some older, shrively small ones from Trader Joe's. I cut up about a dozen which I think was the same as her calculations, but it may have been too small because the cup of oil to cook the onion/potato mixture seemed grossly exaggerated - I could have gotten away with 1/2 to 3/4 cup I think. I let the mixture cook for an extra five minutes (so 20 total) and let it sit for the 10 minutes recommended to blend the egg and potato/onion mixture. 

STARS: 
4 out of 5. Actually fairly easy to make if you have the time.

RECIPE:
https://smittenkitchen.com/2007/09/tortilla-de-patatas/

Serves 4 as a generous main, 6 as a small dish, 8 as a side.

Time estimate: 1 to 1 1/4 hours, including peeling/prep

3 to 4 (1 1/4 to 1 1/2 pounds) Yukon Gold potatoes
1 small onion
1 cup olive oil
6 extra-large or 7 large eggs
Salt and freshly ground black pepper

Prepare potatoes and onions: Peel potatoes and onion and slice them very thin with a mandoline, the slicing blade of a food processor, or by hand. If either are on the large side, first cut them in a half lengthwise so the slices will be in half-moons.

Cook potatoes and onions: Heat oil in an 8- to 10-inch skillet, ideally nonstick, over medium-high until very hot, about 3 minutes. Add potatoes and onions in even layers and reduce heat to medium-low. Cook for 15 minutes, flipping and nudging potatoes around to ensure they cook evenly. Potatoes are done when they are tender when pierced with the tip of a knife. They should not get brown or fall apart in flipping (unless you like your tortillas with softer, more broken-up potatoes, as some do).

Drain potatoes and onions: Transfer potatoes and onion to a colander set over a bowl and drain them. Season potatoes and onion with salt and pepper and let cool slightly, about 5 minutes. [Go make your salad now! Or start cracking those eggs…]

Make the tortilla batter: In the bottom of a large bowl, lightly beat eggs with a couple good pinches of salt and freshly ground black pepper. Stir in drained potatoes and onions. If you have 10 minutes, definitely let them soak together for that long; it makes a difference in how well the finally tortilla stays together. If you’re in a rush, it’s not going to ruin the dish if you skip it.

Cook the tortilla: Add 2 tablespoons of the drained cooking oil* (back to the skillet over medium-high heat. Pour potato mixture into skillet and flatten the potatoes with a spatula until they’re mostly even. Reduce heat to medium-low. Cook, moving and shimmying the skillet and nudging the egg around (so it runs underneath) for a minute before letting the tortilla cook undisturbed until the top is wet but not very runny, and it is golden underneath.

Loosen the tortilla with a spatula then slide it onto a large dinner plate. With your hands in potholders, invert the skillet over the plate, take a deep breath, and flip it back into the skillet. You can do it! Shake the skillet to straighten the tortilla and use a spatula to gently tuck the edges back under, if needed.

Return the skillet to the stove and cook tortilla to your desired doneness, another 2 to 3 minutes if you like an ever-so-slightly loose center (try it and see if you can go back), 3 to 4 minutes, or until a toothpick inserted into the center comes out dry, for full doneness.

Serve: Slice onto a plate and serve in wedges, hot, cold or at room temperature, plain, or with a dusting of smoked paprika and/or squiggle of aioli or mayo.

* Save the rest of the cooking in the fridge for future tortillas, or eggs, or potatoes, or anything you want with a faint onion infusion.

RECIPE TWENTY-ONE: Sunday August 6 - spicy beet and carrot coleslaw

BACK STORY:
I saw this along with two other recipes in the Star Tribune in an article about chopped salads. It seemed perfect as a side dish for a dinner party at Steph and Pat's house!

NOTES:
This came together quickly and was delicious. I used pre-cooked beets which oozed more liquid and were harder to grate. I ended up using only 3 larger carrots instead of the five they recommended, and olive oil for the dressing instead of sunflower seed oil. It came together quickly and was easy to make if you have the ingredients on hand. Also didn't require any refrigeration time, which was its big selling point in the hour leading up to dinner.

STARS: 
4 out of 5. Easy to make but calls for ingredients I don't always have on hand, like beets and bean sprouts. But if you shop specifically for the recipe it is a great side dish - I look forward to the leftovers!

RECIPE:
https://www.washingtonpost.com/recipes/spicy-beet-and-carrot-coleslaw/15967/?utm_term=.2214c1272649

Here, the tartness of the lemon, the sweet flavor of the carrot and beets and the bite of jalapeño combine in a stunning and palate-tingling way.

Serve as side dish, as filling for a whole-wheat tortilla wrap or as a component in a grain bowl.

Make Ahead: The salad can be refrigerated for up to a week.

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SERVINGS:   2   4   6   12   18   

Tested size: 6 servings; makes 6 cups

INGREDIENTS

• 12 ounces raw beets, peeled and grated (2 cups)
• About 5 medium carrots, scrubbed well and then grated (2 cups)
• 2 tablespoons minced shallot
• 1 small jalapeño pepper, seeded and minced
• 1 tablespoon sunflower seed oil or olive oil
• 1 teaspoon sea salt
• Juice of 1 lemon
• 2 cups fresh mung bean sprouts or mixed sprouts
• 1/2 cup finely chopped cilantro leaves and tender stems

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DIRECTIONS

Combine the beets, carrots, shallot, jalapeño, oil, salt and lemon juice in a stainproof mixing bowl, tossing to incorporate. If you’re serving the salad right away, mix in the sprouts. If not, cover and refrigerate for a day, then gently mix in the sprouts just before serving.

Garnish with the cilantro.

RECIPE TWENTY: Sunday August 6 - roasted grapefruit

BACK STORY:
New York Times feature on grapefruits, which I love so I thought I'd try this sweetened take.

NOTES:
This juice definitely wasn't worth the squeeze. I started boiling the sugar as they recommended but it was hard to tell when the sugar changed color as it just bubbled in the water liquid. Did I wait too long or not long enough? The recipe was vague. Also the grapefruit I had was a bit on the overripe side which of course was my own fault. 

STARS: 
2 out of 5. I wouldn't bother making again - slices of grapefruit with mint on top would be just as good as this sticky gooey but ultimately flavorless concoction.

RECIPE:
https://cooking.nytimes.com/recipes/1013414-roasted-grapefruit

INGREDIENTS

• 1 grapefruit
• ⅓ cup muscovado sugar
• 2 teaspoons finely chopped mint

•  

  Nutritional Information

PREPARATION

1. Cut the grapefruit in half and thoroughly loosen all sections with a knife. Dry the cut surface with a paper towel.
2. Put the sugar in a 10-inch heavy skillet and place over medium-high heat. Add 2 tablespoons water to the pan and swirl it into the sugar. Continue swirling until the sugar melts and darkens slightly, approximately 3 to 5 minutes; do not let it burn. Immediately add the grapefruit halves, cut sides down, and turn off the heat.
3. Move the grapefruit in the pan to coat the surface. Using tongs or two spoons, transfer to serving dishes, cut sides up. Sprinkle with mint and serve immediately.

RECIPE EIGHTEEN: Wednesday August 2 - potato feta hash

BACK STORY:
Leftovers from a few meals led to this recipe - a homemade one!

NOTES:
I used the leftover cauliflower mixing from the quesadillas the other night, along with some old potatoes and tomatoes in the fridge. I steamed the potatoes in about half an inch of water first, then when the pan was almost dry added oil, tomatoes, and two eggs for a scrambled hash. Once they cooked up I added feta cheese to melt for a minute, then topped the whole concoction with tarragon (from the herb spices salad). It was great!

STARS: 
5 out of 5. Easy and delicious way to get rid of leftovers and wilty things in the fridge.

RECIPE:
My own!

RECIPE SEVENTEEN: Tuesday August 1 - charred cauliflower quesadillas

BACK STORY:
A few weeks ago I bought two heads of cauliflower for different recipes. I can't remember which recipes now. But I found this one on Smitten Kitchen and it looked easy and fast.

NOTES:
I only had some of the ingredients, but the main ones - cauliflower and cheese. I charred the cauliflower as instructed, then added a quarter inch of water to steam them for a bit while I grated ghost pepper cheddar from Carrie, since I didn't have a poblano pepper. The heat in the cheese more than made up for the lack of peppers in the cauliflower blend. I also only had one tortilla, but in the recipe she refers to adult grilled cheese, and I did have sourdough bread! So I made one quesadilla with a tortilla and one with bread which I am saving for leftovers. I also made the cumin-lime crema and am excited to make the lazy taco slaw another night. 

STARS: 
3 out of 5. Quick and easy for the cauliflower and a good alternate to my usual quesadilla mix. Next time I might add avocado or egg - something with some protein to complement the cauliflower. 

RECIPE:
https://smittenkitchen.com/2015/02/charred-cauliflower-quesadillas/

Charred Cauliflower Quesadillas

Poblanos are very mild hot peppers. You could use fewer or swap them with a small bell pepper for less heat, or swap one or both with a hotter jalapeño or other chile for more heat.

Yield: 6 quesadillas, serves 6

2 small or 1 large fresh poblano chiles
1 small head cauliflower, cored and cut into rough 1-inch chunks
Salt and freshly ground black pepper to taste
3 tablespoons olive oil, plus more for cooking quesadillas
3 scallions, thinly sliced
1 tablespoon lime juice
2 cups (about 8 ounces) coarsely grated monterey jack cheese
12 small (7-inch) flour tortillas

Char peppers: Over a gas burner turned to high, hold the poblanos over the flame with tongs and char them until they are black and blistered all over. Alternatively, you could do this under a broiler, turning them frequently for even blistering. Transfer hot chiles to a bowl and cover tightly with foil. Set aside to steam and let their skins loosen while you cook the cauliflower.

Char cauliflower: In a large bowl, toss cauliflower with 3 tablespoons olive oil, salt and pepper, until it’s evenly coated. Heat your largest heaviest frying pan over high heat until almost smoking, add cauliflower, and let it cook until each piece has a few black spots but is not mushy, turning and moving it frequently to ensure even cooking. This will take 8 to 10 minutes. Transfer florets to cutting board to rest.

Mix filling: When poblanos are cool enough to handle, peel the charred skin off with your fingertips or a paring knife. Pull out and discard stems and seed clusters, and slice peppers into 1/4-inch wide strips. Add to cauliflower on board and give both a rough chop together, reducing the cauliflower to no bigger than 1/2-inch chunks. Return cauliflower and peppers to the large bowl, add scallions, lime juice and salt to taste. You should have about 2 cups of cauliflower filling.

Assemble and cook quesadillas: Lay out 6 tortillas and spread 1/3 cup cauliflower filling and 1/3 cup shredded cheese to each. Place second 6 tortillas on top as lids. Heat a skillet over medium heat. Once hot, coat lightly with olive oil and reduce heat to medium-low. Cook quesadillas until browned underneath, about 3 to 4 minutes. Carefully a flip — a large, thin spatula like my favorite kind helps here — and repeat on the second side. Repeat with remaining quesadillas.

To serve: Cut quesadillas into wedges and serve with your choice of fixings. Two of my favorites are below.

Cumin-Lime Crema

1/2 cup sour cream or Mexican crema
A few gratings fresh lime zest
1 tablespoon freshly squeezed lime juice
1/2 teaspoon ground cumin
Pinch of salt

Combine, adjust seasonings to taste, and serve alongside quesadillas.