Helen Sarky's Green Bean Salad

HELEN SARKY’S GREEN BEAN SALAD (Loubieh) 

*Go to taste on this - I used about 1 pound beans

1 1/2 POUNDS FRESH OR FROZEN GREEN BEANS

1 CLOVE GARLIC

SALT TO TASTE

1/2 CUP LEMON JUICE

SMALL ONION CHOPPED

2-3 TWIGS PARSLEY CHOPPED

1/3 CUP OLIVE OIL

Snip ends of green beans if fresh in to 2" lengths (I left mine whole but snipped the ends)

Cook in salted water until tender

Drain and cool (I left mine a bit warm)

Mash garlic and salt

Add lemon juice and all remaining ingredients and toss gently to coat.

This recipe can be served hot or cold and serves between 4-6.

Spicy Citrus Shrimp and Black Bean Tacos with Orange Avocado Salsa

 

2 T. Blackening seasoning  (Or add sugar to Cajun spice mix) - divided

1 T. olive oil 

1/4 cup orange marmalade 

1 lb. uncooked medium to large shrimp peeled, deveined and tails removed. ( Rough chop if using large shrimp). Or you can use uncooked, frozen and thawed .

1 can of black beans,drained and rinsed.

1 tsp. ground cumin

1 T. fresh lime juice

8 crispy taco shells

2 cups shredded cheddar or cheddar - monterey jack cheese

2 ripe medium avocados , pitted, peeled and chopped 

1 small orange, peeled and chopped 

1 small jalapeño,seeded, finely chopped (optional)

1/4 cup red onion, chopped 

2 T. chopped fresh cilantro 

Lime juice and salt to taste

Accompaniment: lime wedges and shredded lettuce 

Reserve 1 tsp. of the blackening seasoning; place the remainder in a large resealable plastic bag.  Add oil and marmalade. Squeeze bag to mix. Add shrimp; seal and mix well  . Refrigerate while continuing the recipe . ** Marinate 30 minutes , but  no longer than 2 hours.

In a food processor, place reserved seasoning, beans, cumin and lime. Cover and pulse to rough chop . Can also use a potato masher instead.

Heat oven to 350 degrees F. Place taco shells on a cookie sheet ( I used a casserole dish to keep upright). Divide the bean mixture evenly into the shells. Sprinkle with the cheese  Bake 6-8 minutes until cheese is melted.

Meanwhile, in a medium bowl, gently toss avocados, orange , jalapeño onion and cilantro until mixed. Adjust seasoning with lime juice and salt.

Spray a large skillet with cooking spray, heat over medium- high heat. Add shrimp; cook 3-5 minutes, turning once until pink. 

Assembly:  Top each taco shell evenly with shrimp. Tip with avocado salsa and shredded lettuce. Serve with lime wedges.

As an appetizer: serve on a tostido scoop with the  same layering as above and using 1 shrimp.

Chicken Enchiladas

 Enchilada Sauce

2 Tb. Vegetable oil

2 Tb. All-purpose flour

2 Tb. Chili powder

1 tsp. Cumin

18 oz. can of tomato sauce 

1 14 oz. chicken broth

1 tsp. Salt

1/4 tsp. Garlic powder 

Heat oil in a large 2 quart saucepan, stir in flour and chili powder. Cook for 1 minute.  Add remaining ingredients and bring to a boil, simmer for 10 minutes. 

Enchiladas

3 cups Enchilada sauce, divided ( recipe above)

2 cups shredded cooked chicken 

1/2 cup green onions, thinly cut ( use scissors!) About 3 or 4 onions, plus more for garnish

3/4 cup shredded cheddar, divided

3/4 cup shredded  Monterey Jack, divided

1/4 Mexican crema or sour cream, plus more for garnish

1 4-ounce can diced green chilies 

1/4 cup chopped fresh cilantro , plus more for garnish

Salt and pepper to taste

12 flour tortillas, 6 inch size

Preheatoven to 350 degrees. In a medium bowl , mix together chicken, green onions, half of both cheeses, sour cream, chilies, and cilantro. Stir in 1/2 cup enchilada sauce; stir in salt and pepper. Set aside.

Spray 9 x 13 baking dish with nonstick spray.  Pour a small amount amount of sauce on the bottom of  of the dish to lightly coat. Spread 2 heaping tablespoons of the chicken mixture just off the center of the tortilla and roll into loose cylinders. Place the enchiladas seam side down,side by side in the prepared baking dish.  Pour remaining sauce over the rolls and sprinkle with remaining cheese. Bake until bubbly, about 15 - 20 minutes.

Garnish the dish with green onions, sour cream and cilantro. 

Kale Chips

 Buy the kale triple washed. A bit of EVOO and salt. Bake 350 10 to 12 minutes. Notes- Go easy on the salt and use bigger leaves than this.

How to Roast A Red Pepper

 

Heat oven to broil.

Line a baking sheet with parchment paper or silpat.

Wash and dry peppers. Lay on bake sheet. Turn as each side blackens. There will be moisture released so be careful when you open the oven. Use caution!  It fogged the lens.

Once the sides are black, move to a steel bowl and cover the bowl with plastic wrap.

Let it steam 10 minutes. Peel off skin.  Slice into slices and remove the stem and seeds. These can be covered in olive oil and frozen. 

* Some lay a pepper right on the burner. This makes a mess, but you do have control of the blackening. Know that sugary liquid comes from the pepper so it has to go somewhere. A hot burner isn't the best idea.

Uses: in pasta dishes, pizza toppings, charcuterie boards or omelettes.

Stuffed pepper appetizer

1 lbs Bob Evan's sausage (or any breakfast sausage)
2 bags of small bell peppers
16 oz philedelphia chive cream cheese
Cheddar cheese, shredded ( we prefer sharp, but mild is fine)

Preheat oven to 350 degrees.

Wash peppers then cut peppers in half, lengthwise and remove the seeds and ribs. Set aside.

In a large skillet,  brown sausage, breaking into small bits.

Once sausage is browned, reduce the heat , and stir in the cream cheese. Mix in and once melted turn off the heat. This won't take long. 

Stuff the peppers, be careful not to burn yourself. Lay peppers ona cookie sheet. 

( I recommend a silpat or parchment paper on the tray.) Then sprinkle cheese over stuffed peppers. You can stop and refrigerate at this point.  

Oven at 350 degrees. Bake about 10 min.,  until cheese melts. Serve warm. Caution guests will eat this off the bake sheet if you aren't fast enough.  Always a big hit.

Maple Soy Glazed Salmon

 Serves 6-8

1/2 cup soy sauce

1/4 cup olive oil

6 Tbsp. Pure Maple Syrup

2 Tbsp. Asian sesame oil.

1Tbsp. Freshly grated ginger

2 cloves garlic, minced

2 scallions thinly sliced

 6 8-oz. Wild Salmon filets, 1 inch thick skin on

1. In a large shallow dish, whisk soy, syrup , ginger, garlic and scallions. Cover and refrigerate for 2 hours. Turn the salmon periodically. ( I do all day )

2. Preheat grill or oven to 400 degrees

3. Remove Salmon from marinade. See step 5.

4. Pour the glaze into a small pan and cook until syrupy, about 3 minutes to strain glaze of you want. (I don't.)

4. Line a baking sheet with parchment and bake for 10 minutes, until center flakes with a fork.  May take longer depending on the size.

5. Or oil the grate of the grill and grill for 6 minutes. I would recommend a grill pan or fish grilling tray. 

6. Transfer to the plate and drizzle small pan syrup over the salmon. You can sprinkle scallions as a garnish.

Can also use sea bass- cook 20 min. per inch. Also good marinade for pork