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Recipes
Spice-Roasted Salmon with Roasted Cauliflower
By joanmarie
Step 1 Preheat oven to 450°F
- 1 tablespoon olive oil
- 1 teaspoon ground cumin, divided
- 3/4 teaspoon kosher salt, divided
- 1/8 teaspoon freshly ground black pepper
- 4 cups cauliflower florets
- 1/4 cup chopped fresh cilantro
- 1/4 cup golden raisins
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon ground coriander
- 1/8 teaspoon ground allspice
- 4 (4 1/2-oz.) skin-on salmon fillets (about 1 in. thick)
- Cooking spray
- 4 lemon wedges
Weekend Recipe: Cuban Braised Shredded Beef (Ropa Vieja)
By joanmarie
Adjust oven rack to middle position and heat oven to 300 degrees
- Look for a brisket that is 1 1/2 to 2 1/2 inches thick.
- 1 (2-pound) beef brisket, fat trimmed to 1/4 inch
- Salt and pepper
- 5 tablespoons vegetable oil
- 2 onions, halved and sliced thin
- 2 red bell peppers, stemmed, seeded, and sliced into 1/4-inch-wide strips
- 2 anchovy fillets, rinsed, patted dry, and minced
- 4 garlic cloves, minced
- 2 teaspoons ground cumin
- 1 1/2 teaspoons dried oregano
- 1/2 cup dry white wine
- 2 cups chicken broth
- 1 (8-ounce) can tomato sauce
- 2 bay leaves
- 3/4 cup pitted green olives, chopped coarse
- 3/4 teaspoon white wine vinegar, plus extra for seasoning
Beef Tenderloin with Basil Crema with Watermelon-Basil Salad and Grilled Plantains
By joanmarie
Preheat a grill to medium high and prepare for indirect grilling: On a charcoal grill, bank the coals to one side
- 1/4 small red onion, thinly sliced
- 3 cups basil leaves
- 1 avocado, chopped
- 1 clove garlic, smashed
- 1/2 cup Mexican crema or sour cream
- Juice of 2 limes
- Kosher salt and freshly ground pepper
- 1 1 3/4- to 2-pound beef tenderloin (about 2 inches in diameter)
- 3 tablespoons extra-virgin olive oil, plus more for brushing
- 1 1/2 teaspoons ground cumin
- 2 black (ripe) plantains
- 3 cups diced watermelon (about 6 ounces)
- 1/2 cup crumbled Cotija cheese (about 2 ounces)
- 1 tablespoon finely chopped jarred or fresh aje peppers (Peruvian yellow chiles)
CHUNKY SQUASH AND BLACK BEAN SOUP
By joanmarie
1. Separate cilantro stems and leaves
- 12 sprigs fresh cilantro
- 1 large onion, chopped (1 1/2 cups)
- 1 poblano chile, seeded, deveined, chopped
- 3 garlic cloves, minced
- 2 teaspoons ground cumin
- 2 teaspoons olive oil
- 1/2 teaspoon salt
- 3 cups cubed (1/2 inch) butternut squash (1 1/2 lb.)
- 1 (15-oz.) can black beans, drained, rinsed
- 1 cup canned diced tomato
- 1/4 cup quinoa, rinsed
- 1 (32-oz.) carton lower-sodium chicken or vegetable broth
- 3/4 cup frozen corn kernels
- TOPPINGS
- 3/4 cup shredded pepper Jack cheese
- 1 avocado, diced
- 6 lime wedges
- Hot sauce to taste
NORTH AFRICAN CHICKEN AND VEGETABLE STEW
By joanmarie
1. Combine onion, garlic, oil, ginger, turmeric and cinnamon in medium microwave-safe bowl
- 1 large onion, halved, thinly sliced (1 1/2 cups)
- 3 garlic cloves, minced
- 2 teaspoons olive oil
- 1 1/2 teaspoons ground ginger
- 1 1/2 teaspoons ground turmeric
- 1/4 teaspoon ground cinnamon
- 1 3/4 cups sliced carrots (1/2 inch) (4 medium)
- 1 3/4 lb. boneless skinless chicken thighs (about 8), cut into 1 1/2-inch pieces
- 1 (15-oz.) can garbanzo beans, drained, rinsed
- 1 (14.5-oz.) can lower-sodium chicken broth
- 1 (14.5-oz.) can diced tomatoes
- 3/4 cup raisins
- 1 (5-oz.) pkg. baby spinach (5 cups)
- 2 tablespoons lemon juice
- Harissa or Tabasco to taste*
Broccoli Rabe, White Bean & Fontina Pasta
By joanmarie
Use any vegetable in place of pungent broccoli rabe to make this a family-pleaser
- 8 ounces whole-wheat shells, fusilli or chiocciole
- 1 large bunch broccoli rabe, trimmed and cut into 1-inch pieces, or 8 cups baby spinach
- 1 1/2 cups vegetable broth, or reduced-sodium chicken broth
- 1 tablespoon all-purpose flour
- 2 tablespoons extra-virgin olive oil
- 4 cloves garlic, minced
- 1 19-ounce can cannellini beans, rinsed
- 2 tablespoons red-wine vinegar
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 1/2 cup shredded fontina cheese
- 2/3 cup Toasted Breadcrumbs, optional (see Tip)
Spicy Maple Chicken Thighs with Smoky Corn & Scallions
By joanmarie
1. Preheat a grill or grill pan over medium-high
- 1/2 cup pure maple syrup
- 2 tsp. sambal oelek or chile-garlic sauce
- 5 tbsp. olive oil
- 4 ears corn, husked
- 1 bunch scallions
- 8 boneless, skin-on chicken thighs (about 2 lbs.)
- 1/4 cup finely grated Parmesan
- 2 tbsp. butter, melted
- 2 tbsp. chopped chives
- 1 tsp. smoked paprika
Chocolate Tart with Cocoa Whipped Cream
By joanmarie
Make the crust: Preheat the oven to 350 degrees F
- For the filling and topping:
- 30 chocolate wafer cookies (about 6 ounces)
- 3 tablespoons granulated sugar
- Pinch of salt
- 6 tablespoons unsalted butter, melted
- 1 1/2 cups milk
- 4 large egg yolks
- 1/3 cup granulated sugar
- 2 tablespoons cornstarch
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon salt
- 4 ounces semisweet chocolate, chopped
- 1 cup cold heavy cream
- 3 tablespoons confectioners' sugar
- Chocolate sprinkles, for topping
Jalapeno-Bacon Mac & Cheese
By joanmarie
1. Preheat oven to 350°. In a 6-qt
- 1 package (16 ounces) elbow macaroni
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cans (12 ounces each) evaporated milk
- 3 tablespoons yellow mustard
- 3 to 4 tablespoons chopped pickled jalapenos
- 4 cups (16 ounces) shredded cheddar cheese, divided
- 1/2 pound thick-sliced bacon strips (about 7 strips), cooked and crumbled
Cheese Fondue with Fennel & Tomatoes
By joanmarie
The alpine cheeses in this healthy cheese fondue recipe by Laura Werlin are known for melting smoothly, which is ke...
- 1 1/2 tablespoons extra-virgin olive oil
- 2 cups diced fennel1 cup diced onion
- 1 (14 ounce) can no-salt-added diced tomatoes, drained well
- 1/4 teaspoon salt
- Freshly ground pepper to taste
- 10 ounces Emmentaler or Swiss cheese, shredded (3 1/2 cups)
- 6 ounces Comté or Gruyère cheese, shredded (2 cups)
- 2 tablespoons all-purpose flour, plus more as needed
- 1 teaspoon fennel seeds, gently crushed
- 1/4 teaspoon cayenne pepper
- 1 1/4 cups light, fruity white wine, such as dry Riesling