New Year's Cherry Pecan Salad

adapted from: https://www.thatsusanwilliams.com/2013/03/the-salad-to-bring-when-they-ask-you-to-bring-a-salad/?utm_medium=social&utm_source=pinterest&utm_campaign=tailwind_tribes&utm_content=tribes&utm_term=664824038_26066472_106221

Ingredients

For Vinaigrette:

• 1/4 c. extra virgin olive oil
• 1 small shallot, finely chopped (approximately 2 T.)
• 2 T. white wine vinegar
• 1 T. maple syrup
• 1/2 t. salt
• 1/4 t. freshly ground black pepper
• Can use Brianna Poppy Seed Dressing or Marie's Blue Cheese Vinaigrette if in a hurry

For Salad:

• 2 heads of Romaine Lettuce
• 10 oz. spinach
• 1 c. pecans, toasted and chopped or candied
• 1/2 c. crumbled bacon or turkey bacon
• 1/2 c. dried cherries (or craisins)
• 1 - 2 slice pears of green apples
• 1/3 c. crumbled blue or feta cheese

Instructions:

1. Whisk together ingredients for the vinaigrette 
2. Toss salad greens with vinaigrette, and sprinkle with nuts, dried fruit, and blue cheese.

Book Club Lasagna Soup

https://lilluna.com/lasagna-soup-8/

This recipe comes from the above recipe. Maurene served it to us at our November 2018 book club.

Prep Time 5 minutes

Cook Time 45 minutes

Total Time 50 minutes

Servings 8

Calories 564 kcal

Author Lil' Luna

INGREDIENTS

• 1 lb Italian Sausage
• 1 TB onion powder
• 4 tsp minced garlic
• 2 tsp crushed red pepper
• 2 TB tomato paste
• 28 oz can diced roasted tomatoes - blended if you have my husband
• 6 c chicken broth
• 1/2 c basil leaves
• salt and pepper to taste
• 16 oz bowtie pasta

CHEESE MIXTURE

• 8 oz ricotta - might try with cottage cheese
• 1/2 c parmesan cheese
• 1/4 tsp salt
• pinch of pepper
• 1 c mozzarella as garnish

HOW TO MAKE LASAGNA SOUP:

1. Start off by browning the sausage in the olive oil for about 6-8 minutes. Add the seasonings and cook for 1 additional minute. Then add the tomato paste and stir.
2. Add diced tomatoes, basil, and chicken stock, then bring to a boil. Reduce heat and simmer for 30 minutes.
3. While the soup is simmering, cook the noodles according to packaged directions.
4. In a small bowl, mix all cheese ingredients.
5. Once the noodles are finished cooking, strain them and add to the soup. Or if you make large amounts you can serve the soup, noodles, and cheese each seperately.

To serve, add a small dollop of the cheese mix to the bottom of your bowl and slowly add soup. Garnish with mozzarella and basil if you like!

Mary's Potato Soup

3 TBS butter
Saute medium onion
+ 3 stalks of Celery
+ 6 potatoes (cubed)
 Simmer for 10 minutes

+ one cup of water
+ 2 cans of creamed corn
+ 3 cups of milk (can replace 1/2 to 1 cup with cream or fat-free half and half)
+ add 3 links of sliced cooked Italian sausage

Season with:
+ 1 - 2 teaspoons of parsley
+ 1/2 teaspoon of pepper
+ 2 -3 teaspoons of old bay seasoning
+ 1 - 2 teaspoons of salt
+ fresh or dried basil

Simmer for 20+ minutes.

Serve with Cheesy Biscuits

2 cups of bisquick
2/3 cup milk
1/2 - 1 cup shredded cheddar cheese

Heat oven to 485 degrees
mix up into dough/balls
bake for 8 - 10 minutes

1 cup of melted butter
brush on Johny's garlic & seasoning

Huancayna Sauce & Hot Yellow Pepper Paste - Harmon's Cooking Class Street Tacos Gone Wild

Serve with Lomo Saltado

Huancayna Sauce

This sauce can easily be adapted to your tastes and preferences. Substitute boiled potato for cracker to make it a gluten free sauce. Add peppers and make it as spicy as you like.

Recipe by Chef Freyka
Yields 2 cups

Ingredients:

1/2  Yellow onion - cut into wedges
3 Fire roasted yellow peppers - Harmon's in a Jar
1/4  Habanero pepper - seeded
1/2 cup  Mayonnaise - substitute oil if desired
1/2 cup  Whole milk
1/4 - 1/2 cup Queso fresco
1/2 cup water
10  Saltine crackers - more if needed for thickening
oil - as needed

Directions:

1. Heat a medium saute pan over medium-high heat. Add a small amount of oil

2. When hot, add the onions and saute until tender. Lower heat after the onions begin to brown. When tender, remove from the heat and let cool

3. Add all of the ingredients to a blender

4. Blend and add salt to taste - one pinch at a time

5. Adjust thickness by adding more crackers or water/milk. Add extra oil to increase smoothness.


Hot Yellow Pepper Paste

Recipe by Chef Freyka
Yields 2 cups

Peruvian aji Amarillo peppers are hard to come by in the United States. For a good substitution, use one drained jar of Harmons Fire Roasted Yellow Peppers and blend with one de-seeded fresh habanero pepper and use the past to season to taste. Freeze any leftover in small portions for later use.

Lomo Saltado - Street Tacos Gone Wild

Lomo Saltado

Recipe by Chef Freyka

Serves 6-8

INGREDIENTS:

1 Lb       Flank Steak – sliced thin against the grain

1 med   Yellow onion – sliced into medium wedges

1 med   Red onion – sliced into medium wedges

2 lg        Roma tomatoes – seeded/carve cut and sliced into medium wedges

3 med   White potatoes – cut French fry style/ fried or baked

½ tsp     Cumin

½ tsp     Oregano – crush as you use it

½ tsp     Smoked paprika

1 TB       paste garlic

1 TB       red wine vinegar

1 TB       hot yellow pepper paste (see recipe at the end of this post)

1 TB       tomato paste

1 tb       soy sauce

DIRECTIONS:

before starting, make sure that ll the parts of this recipe are chopoped, prepared and measured. Lomo Saltado and fries shoul be ready at the same time. Keep the rice or fries warm in the oven at 190 degrees if done early. 

1. pre-heat large shallow saute pan or wok, add the cooking oil and heat it through

2. add the beef, making sure that the pieces don't overlap

3. Quickly season with salt, pepper, cumin, oregano and little paprika

4. wait about a minute and begin to toss the meat in the pan

5. meat is done when the color caramelizes with a little red remaining. do not overcook. set beef aside, tent with foil to keep warm

6. add some water to the saute pan to deglaze and save the juices with the beef. 

7. heat the saute pan again, add oil and heat it through

8. add onions and a pinch of salt. Saute until the onions take on a nice golden color. Stir in the garlic until fragrant. Add the hot yellow pepper paste and toss

9. Add 1 TB of vinegar, cover and braise just long enough to evaporate the vinegar.

10. Add tomato paste, soy sauce, and water a bit of water if needed to keep the mixture moist

11. add the tomato wedges and 1/2  TBS of vinegar. Cook the vinegar off

12. return the beef to the saute pan. mix well and turn the heat off

13. Garnish with parsley and serve with rice and over the fries. Make sure to add some cooking juices to each plate. 

HOT YELLOW PEPPER PASTE 

Recipe by Chef Freyka
Yields 2 cups


Peruvian aji amarillo peppers are hard to come by in the United States. For a good substitution, use one liquid of one drained "Harmons Fire Roasted Yellow Peppers" and blend it with one de-seeded fresh habanero pepper. Use the paste to season. Freeze any leftover in small portions for later use.

Kamja Jorim - Sweet n Spicy Braised Potatoes

http://frances.menu/sweet-n-spicy-braised-potatoes/

Sweet N’ Spicy Braised Potatoes Korean Style (감자조림)

YIELD: 4-6 Portions When Served As Family Style Dish (If Serving As Banchans, This Recipe Can Make 16 Portions)
ACTIVE TIME: 15 Min
TOTAL TIME (Active + Inactive Time): 35 MinCREDITS: Inspired By Korean Savory Caramalized Potatoes (Kamja Chorim)

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INGREDIENTS

• 4 yellow potatoes (medium size) -  don't use other kinds of potatoes; they don't absorb the flavor as well
• 4 tbsp soy sauce
• 3 tbsp brown sugar
• 1/2 tspn red pepper flakes
• 1.5 tbsp rice wine
• 1 tbsp oil (for sautéing)
• 3 garlic cloves (minced)
• 3 green onions stalks
• 1 to 1.5 cups of water
• honey (to taste) - aprox 3 tbsp
• black pepper (to taste)
• 2 tspn sesame oil
• 1 tspn sesame seeds (optional)

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INSTRUCTIONS

1. Peel and cube the potatoes into roughly 2 cm pieces. Slice the green onion stalks into 1 cm pieces. Stir together 1/2 cup of water, soy sauce, rice wine, brown sugar and chilli flakes.
2. Heat the oil in a pan over medium-high heat. Add the minced garlic and half of the green onions, sautéing until fragrant, roughly 30 seconds. Add the potatoes and sauté for 1 minute. Stir in the soy sauce mixture and bring to a boil, followed by turning the heat down to a low simmer. Cover partially and cook for 10 minutes stirring occasionally. If all the water has been absorbed, add 1/2 a cup more, to avoid drying out the potatoes during this stage.
3. Remove the cover, add another 1/2 cup of water and increase the heat to medium-high, cooking for another 10 minutes or until the water is absorbed. Test if the potato is done cooking by inserting a fork—if it splits the potato easily, it is ready, if you meet a lot of resistance in the center, cook for a tad longer and test again. Season to your liking and add honey if you feel the potatoes need to be sweeter and water if they are too dry.
4. Drizzle on sesame oil and the remaining green onions, followed by removing from heat and serving with sesame seeds sprinkled on top.

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NOTES

• 1/2 tspn of chilli pepper flakes will only add a little heat (in the opinion of a person who doesn’t regularly eat spicy foods), but nothing too overwhelming, adjust to your liking.
• Chill in fridge until cold if you are planning to serve as banchans (mini-appetizers).

Korean Barbecue (Bulgogi) - Street Tacos Gone Wild

From my first ever time attending the Harmon's Cooking School. I'm going to put all of the recipes in one place from that night. The night was taught by Chef Freyka Nunez del Prado

Recipes included in this group:
 - Korean BBQ (Bulgolgi) with Kimchi
 - Sweet Pork Bahn Mi Tacos with pickled Carrots & Daikon
- Peruvian Lomo Saltado
- Chaufan Rice

The literal translation of "Bulgogi" is fire meat. The dish used to only be cooked over coals or over the fire. Today it is usually cooked over cast iron in a stir fry way.

Recipe adapted from Chef Jia Choi
Serves 4

INGREDIENTS:

1 LB                     Sirloin – thinly sliced

2 TB                     garlic - minced

½ cup                  Leek – thinly sliced/minced

1                           Asian Pear – peeled/grated or juiced

4 TBS                   soy sauce

2 TBS                   brown sugar

                             Black Pepper – to taste

                             Salt – to taste

                             Toasted sesame seeds – crushed/just a pinch/ plus extra non-crushed for garnish

                            Canola oil - as needed

½ med                 white onion – thinly sliced wedges

1 single               green onion - for garnish

Quick Ssamjang: combine (to taste): Korean soy bean paste, Korean red pepper                            paste, honey, minced leeks and sesame oil 

DIRECTIONS:

1. Slice the beef sirloin into thin slices, place in a medium sized bowl and set aside

2. To create the marinade: in a small bowl combine the garlic, leek, Asian pear, soy sauce, and brown sugar. Season to taste with salt and pepper; add a pinch of crushed sesame seeds

3. Pour marinade over the beef:

     a. Cover and marinate over night; or

     b. place in a vacuum-bag seal bag for at least 2 hours

4. Preheat a large saute pan/wok, over high heat, add some oil and heat it through

5. Saute the onions until golden in color and translucent; set aside

6. Reheat the saute pan, over high heat add oil and cook when oil is heated through (but before smokes)

7. Add the beef to the wok on a single layer. Saute until cooked. Make sure not to over cook. Meat can always be a little pink inside

8. To serve garnish bulgogi with the green onion and the sesame seeds

9. When serving, use small Romaine lettuce leaves, wrap them in bundles or eat taco style with some ssamjang, kimchi, and kamja Jorim (mini sweet and spicy braised potatoes - Kamja Jorim) and white rice