Silver Palate recipes have become favorite easy family meals. This one is a delicious alternative to traditional TexMex style chili, just as lush and spicy as those with lots of beef and pork.
Silver Palate recipes have become favorite easy family meals. This one is a delicious alternative to traditional TexMex style chili, just as lush and spicy as those with lots of beef and pork.
Place eggplant in a colander and sprinkle with the course salt. Let stand for one hour, then pat dry with paper towels.
Heat 1/2 cup of the oil in a large skillet over medium heat.
Add the eggplant and sauté until almost tender, adding oil if needed. Remove the eggplant to a Dutch oven.
Heat the remaining 1/4 cup oil in the same skillet over low heat. Add the onions, garlic and green peppers; saute until just softened--about 10 minutes. Add to the eggplant in the Dutch oven.
Place the Dutch oven over low heat and add the canned tomatoes with their liquid, fresh tomatoes, chili powder, cumin, oregano, basil, pepper, salt, fennel and parsley. Cook uncovered, stirring frequently for 30 minutes.
Stir in the kidney beans, chick peas, dill and lemon juice and cook for another 15 minutes.The eggplant peel should be tender.Stir well and adjust the seasonings.
Serve with a dollop of sour cream or pain yogurt and a sprinkling of shredded cheese.
Coat an 8-inch casserole dish with vegetable cooking spray.
In heavy saucepan, heat wine over medium-high heat.
Add onion and cook, stirring often, until soft, about 3 minutes.
Add celery, bell pepper, carrot, green beans and peas.
Cook for 3 minutes, stirring often. If mixture begins to dry out, add 1/4 cup more wine.
Reduce heat to low. Sprinkle flour over vegetable mixture. Cook, stirring constantly, 2 minutes.
In glass measuring cup, combine milk or soymilk and 2 cups vegetable stock. Slowly add to vegetable mixture while whisking constantly. Sauce will start to thicken.
Add parsley, soy sauce, thyme, sage, pepper and cayenne. Cook, stirring constantly, until filling is thickened.
Remove from heat, transfer mixture to prepared casserole and set aside.
Biscuit Crust
In large bowl, mix flour, salt, baking powder and baking soda.
Using a pastry blender or fork, cut butter into flour mixture until it resembles coarse meal.
In measuring cup, combine buttermilk and honey.
Add liquid to flour mixture, stirring with a fork to form a stiff dough. Add more buttermilk if dough is too dry.
Knead lightly in bowl, 3 to 5 minutes, until dough is no longer sticky.
Turn dough out onto lightly floured surface. Roll out to 10 inch round or roll to 1/2 inch thickness and cut into decorative shapes, wedges or rounds.
Lay biscuit topping lightly over filling..
Bake until crust is golden brown and filling is bubbling--about 20 to 30 minutes.
Serve steaming hot into bowls and check six veggies off of your list!
Recipe Notes
Try changing up the flavor of the filling, for example, make a curry vegetable pot pie. The biscuit crust is a low-fat version of a traditional pot-pie topping. Soy milk can replace the buttermilk to make it vegan; however, the crust may end up a
bit heavier.
Place the flour and salt in the bowl of a mixer fitted with the paddle attachment. Mix on medium for a few seconds. Begin adding the butter one cube at a time. Continue until the flour is speckled and crumbly, about 4 minutes. With the mixer still running, add sun gold tomatoes and vinegar until just combined. Do not overmix. Press the dough into a 6-inch disk, wrap tightly in plastic wrap, and chill in the refrigerator overnight (Or the freeze for a few hours).
Bring the crust to room temperature and lightly butter a 10-inch metal pie pan. Preheat the oven to 400°.
Dust your counter and rolling pin lightly with flour and roll the crust slightly larger than your pan. Lay the crust in the pan and press gently into its edges. Cut off the edges that hang over and discard. Freeze for at least 15 minutes or until you're ready to blind-bake.
Lay foil or parchment paper on top of the crust and weigh that down with dried beans or rice. Blind-bake the shell for 30 minutes. Remove the pie weights and foil or parchment and bake 5 minutes more. Set the cooked crust aside as you prepare the filling.
Filling
Toss half of the diced tomatoes with 1⁄2 teaspoon salt and 1⁄2 teaspoon sugar. Set them over a colander to drain while you get everything else ready, at least an hour.
Lower your oven to 375°. In a medium sauté pan or skillet, melt the butter and then add the onion and 1⁄2 teaspoon salt. Cook over medium-low heat until deeply caramelized. This will take about 45 minutes. If the onion gets away from you and burns a little, add 1⁄4 cup of water to the pan, scrape up the overbrowned bits, and keep going. In the end, you have a scant 2⁄3 cup caramelized onion.
Toss the remaining diced tomatoes with 1⁄2 teaspoon salt, thyme, and olive oil. Spread in a single layer on a sheet tray with as much room separating the individual pieces as possible. Slide the tray onto the middle rack of your oven and roast for 30-35 minutes. You're looking for the tomatoes to dry out and brown slightly.
Once all the individual components are done, stir together the onion, garlic, the fresh and roasted diced tomatoes, the remaining salt, sugar, black pepper, and basil.
Topping
In a separate, smaller bowl, stir together the mayonnaise, fontina, and Parmigiano. Spoon the filling into your blind-baked crust. Top with the cheese mixture and tomato slices. Bake in the middle of your oven for 30 minutes. You can serve this warm or at room temperature.
To prepare the white fish, brush the bottom of a pyrex dish with grapeseed oil and then add the fish
Brush the fish with grapeseed oil and season with chili powder, paprika, minced garlic, pink salt, PP and top with diced and deseeded jalapeños (keep the seeds if you like it hot, hot, hot)
Place fish into the oven and cook for 9 minutes or until the fish becomes flaky
While the fish is cooking, add the onion, tomato, jalapeño, mango and lime juice to a bowl and refrigerate
If you have double stacked ovens, turn your second oven to ‘keep warm’ and add the tortillas straight onto the rack. If you only have one oven, once the fish is done and cooling, add the tortillas straight to the rack, but turn off the heat and simply close the oven door. The leftover heat with heat the tacos up. The tacos should be done in 3-5 minutes
Plating: Grab your tortilla and top with fish, mango salsa, avocado, micro green and some extra lime juice or hot sauce
