Steamy Kitchen Recipes | RSS Feed http://steamykitchen.com Steamy Kitchen Food Blog: fast recipes, simple recipes, with fresh ingredients to create delicious meals. Tue, 21 Jul 2015 18:52:51 +0000 en-US hourly 1 http://wordpress.org/?v=4.2.3 Heirloom Tomato and Avocado Salad with Crispy Wontons and Spicy Cilantro Vinaigrette http://steamykitchen.com/17479-heirloom-tomato-and-avocado-salad-with-crispy-wontons-and-spicy-cilantro-vinaigrette.html http://steamykitchen.com/17479-heirloom-tomato-and-avocado-salad-with-crispy-wontons-and-spicy-cilantro-vinaigrette.html#comments Fri, 05 Aug 2011 18:35:21 +0000 http://steamykitchen.com/?p=17479 I’m currently in a room with 3,500 other women (mostly) bloggers – at the BlogHer conference in San Diego. You can imagine all the tweeting, facebooking, blogging and hugging that’s going on here. If you’re internet access speed at home is a little slow, blame it on the swarm of bloggers here in San Diego sucking all of the internet ...

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I’m currently in a room with 3,500 other women (mostly) bloggers – at the BlogHer conference in San Diego. You can imagine all the tweeting, facebooking, blogging and hugging that’s going on here. If you’re internet access speed at home is a little slow, blame it on the swarm of bloggers here in San Diego sucking all of the internet power 😉

So while I’m here at BlogHer, I have a lovely, lovely friend Viviane Bauquet Farre, author of Food and Style blog as my guest. I discovered Viviane’s blog a couple of years ago and had the pleasure to meet her in person in NYC during my book tour. I hope you enjoy her recipe! ~Jaden 

 

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When I met Jaden at her book signing in New York City in 2009, it was love at first sight. While her bubbly personality shines through every word and every photograph on this blog, in person Jaden is truly like sunshine. So when it came to creating a recipe for this guest post, I wanted something as fun and colorful as she is.

This is how this salad came to be. It’s snappy-fresh, vibrant, super-flavorful, and has an Asian flair to boot. My hope is that it will look as beautiful as Jaden… and taste as scrumptious as her recipes.

 

When I think of colorful vegetables, heirloom tomatoes (though technically a fruit!) come instantly to mind. There are few things as delicious — or as stunning — as a vine-ripened heirloom tomato. Fortunately, heirlooms have become the jewel in the crown at farmers’ markets and gourmet stores all around the country, so they’re much easier to find today than ever. (Of course, if you happen to have a sunny spot in your backyard, these stunning fruits will be more than happy to grow there all summer long.)

In today’s salad, heirloom tomatoes and ripe avocados are served on a bed of baby arugula. The whole salad is drizzled with a spunky cilantro vinaigrette that’s almost like a cilantro pesto (the pine nuts give the dressing a lovely creaminess). Then the salad is garnished with crispy wonton strips that have been lightly sautéed in olive oil until they’re crunchy and golden-brown. Every bite is a delight, offering a marvelous array of flavors and textures.

For a casual meal, serve this salad in generous bowls and let everyone dig right in.

For a more elegant presentation, serve the salad on rectangular or square plates. Arrange a mound of the baby arugula in the center of each plate, in log-like fashion. Top with thin slices of avocado (see photograph), drizzle with a bit of the dressing and garnish with the heirloom tomato pieces and the crispy wontons. It makes an attractive salad course for a dinner party.

The summer season is in full swing and so is summer eating… May you enjoy every morsel!

Crispy Wontons Step-by-Step

Step 1: Cut the wontons in 1/4 inch strips

Step 2: Heat a large frying pan at medium-high heat. Add the olive oil and wonton strips.

Step 3: Toss well, then sauté for 2 to 3 minutes until they become golden-brown, continuing to toss occasionally.

Step 4: This is how the wontons look when they are done.

Step 5: Transfer wontons to a paper towel and sprinkle with the salt.

Arugula in morning light

 

I picked this baby arugula from my garden minutes before I photographed the salad. A small 4′ x 2′ raised  bed has been giving us a constant supply of baby arugula for the last two months now. I cut the leaves at the base of the stems and within a week the plants have grown new leaves.  Eating from the garden is a pure joy — and knowing that Jaden is going to adore her new “urban farm,” I can hardly wait to see what she grows — and cooks — with her bounty!

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Heirloom Tomato and Avocado Salad with Crispy Wontons and Spicy Cilantro Vinaigrette

Servings: serves 4 Prep Time: 20 minutes Cook Time: 5 minutes
Salad in bowl white grd L-2

Ingredients:

For the wontons:
2 tablespoons olive oil
12 square wonton noodles
sea salt to tasteFor the vinaigrette:
1 ounce cilantro leaves (1 cup, tightly packed)
1 tablespoon pine nuts
1 garlic clove – skinned
2 tablespoons brown rice vinegar
1/2 teaspoon maple syrup or organic sugar
5 tablespoons extra virgin olive oil
1/4 teaspoon sea salt
1/8 teaspoon ground cayenneFor the salad:
2 ripe avocados – cut in 1” pieces
1 1/4 pounds mixed heirloom tomatoes – cut in 1” pieces
5 ounces baby arugula – rinsed and spun dry
freshly ground white pepper

Directions:

1) Cut the wontons in 1/4” strips. Heat a large frying pan at medium-high heat. Add the olive oil and wonton strips. Toss well, then sauté for 2 to 3 minutes until they become golden-brown, continuing to toss occasionally. Transfer wontons to a paper towel and sprinkle with the salt.

2) To make the vinaigrette – Place all the ingredients in the bowl of a food processor. Process until creamy, about 1 minute, scraping the sides of the bowl once. Transfer to a small bowl.

3) Divide the arugula into 4 salad bowls. Top with the avocado and tomato pieces. Drizzle with the vinaigrette. Garnish with the crispy wontons. Sprinkle with the pepper and serve immediately.

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Middle Eastern Stuffed Zucchini http://steamykitchen.com/11751-stuffed-zucchini-boats-recipe.html http://steamykitchen.com/11751-stuffed-zucchini-boats-recipe.html#comments Thu, 04 Nov 2010 14:00:15 +0000 http://steamykitchen.com/?p=11751 There are a gazillion things to do with zucchini, but making stuffed zucchini boats are has got to be the most fun way to eat, and that's by unanimous vote from all members of the family.

This recipe, ripped out from Family Circle magazine, has been tacked on my refrigerator for a few weeks and I . . .

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There are a gazillion things to do with zucchini, but making stuffed zucchini boats are has got to be the most fun way to eat, and that’s by unanimous vote from all members of the family.

This recipe, ripped out from Family Circle magazine, has been tacked on my refrigerator for a few weeks and I finally got around to giving it a whirl. For our family of 4, we served these as the main course and threw in a salad to round out the meal. The raisins, cinnamon and pine nuts are what gives it a Middle Eastern slant. Substitute ground turkey or lean ground pork for the chicken (but pssst…the ground chicken is really good!)

How to Make Stuffed Zucchini Boats

Stuffed Zucchini Boats Recipe

First things first, you’ve got to make the boat. Slice each zucchini in half, lengthwise. Use a teaspoon and start at the big end of the zucchini. Carefully dig your spoon in without piercing the skin.

Now turn your wrist as if you were using a melon baller and scoop out just one section.

It should look like this.

Continue doing one scoop at a time – be gentle and don’t worry about scooping every single bit out – just a good chunk of flesh. Don’t worry about it being even either, we’ll take care of that later.

scooping out

Make sure you leave about 1/4″ of space all around. Careful not to go through the skin, otherwise your zucchini boat will sink (well not really, but….)

leave 1/4 inch

I’ve scooped 4 times. Now it’s time to make the zucchini boat even.

Hold the zucchini boat and turn the spoon over and gently scrape to even out the hollow. Scrape out all the seeds.

It should look like this.

The key to this dish is to first microwave the zucchini with some water until it’s almost cooked through. I used a glass Pyrex dish – microwave and oven safe so that i don’t have to transfer dishes.

Cover with plastic wrap, leave an opening and microwave.

In the meantime, saute the bell peppers, onion, garlic, ground chicken. Add the cinnamon, salt and pepper.

Don’t forget the raisins.

And of course the cheese. The cheese helps the mixture stick together as well as give it a great flavor.

Mix it all around and now the stuffing is done.

Fill the cooked zucchini with the stuffing.

Oh yum. Can you smell that?

Top with pine nuts and bake for 10 minutes.

Please promise me you’ll make this recipe!?? You’ll love it. It’s fun to eat (my kids just picked up the entire boat and ate by hand), savory from the cheese and chicken, sweet from the raisins and nutty from the pine nuts.

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Middle Eastern Stuffed Zucchini Boats Recipe

Servings: Serves 4 as main dish, 8 as side dish Prep Time: 10 Cook Time: 30
stuffed-zucchini-boats-recipe-middle-eastern-4759.jpg

Recipe adapted from Family Circle, August 2010 Issue

Ingredients:

4 medium zucchini (about 6 ounces each)
1 tablespoon olive oil
1 red or yellow bell pepper, seeded and chopped
1/2 medium-size onion, chopped
2 cloves garlic, finely minced
1 pound ground chicken
1/4 cup golden raisins
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon ground cinnamon
1/2 cup shredded cheddar cheese
2 tablespoons pine nuts

Directions:

1. Cut zucchini in half lengthwise. Using a small spoon, carefully scoop out flesh and seeds, leaving a 1/4-inch-thick shell around edges. Discard flesh and seeds.

2. Place half of the zucchini, cut-side down, in an 11 x 7 x 2-inch glass baking dish. Add 1/2 cup water and cover with plastic wrap, venting one corner. Microwave 4 minutes. Place cooked zucchini in a large baking dish. Repeat with remaining zucchini.

3. Meanwhile, heat oven to 400 degrees F. In a large nonstick skillet, heat oil over medium heat. Add bell pepper, onion and garlic; cook 5 minutes, stirring occasionally. Crumble in chicken. Stir in raisins, salt, pepper and cinnamon. Cook 5 minutes, stirring occasionally. Turn off heat and stir in cheese.

4. Fill each zucchini half with about 1/3 cup stuffing, then sprinkle the pine nuts over tops. Bake at 400 degrees F for 10 minutes or until the zucchini is cooked through.

This is a sponsored review from BlogHer and Tamron.

Tamron AF18-270mm F/3.5-6.3 Lens Giveaway

Alright, my lens-lovin friends! What I love about this lens is that it’s got the world’s largest zoom ratio of 15X zoom, which means the lens covers an angel of view equivalent to that of a 28mm wideangle to a 419mm ultra telephoto with just one lens.

This is a great travel and food lens – because you can take a panoramic shot of the beach as well as closeup shots like the zucchini (take a look at the 2nd shot of finished dish).

The Tamron AF18-270mm F/3.5-6.3 Lens also has built-in vibration compensation – no tripod was used for the final shot, though I did use a tripod in the kitchen (I only have 2 hands!)

There’s a lens for Canon as well as Nikon and retails for $629, but there’s currently a $150 rebate so you can grab this baby for $479. More info on the lens at Tamron’s site.

GIVEAWAY CLOSED — Congrats to Taylor of Taylor Made!

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