Chili-Lime Grilled Sweet Potatoes

It was a welcome change to use up the last of the sweet potatoes I got at the last winter farmers market with a dish cooked on the grill! These were a big hit with the whole family.

1 1/2 lbs sweet potatoes, peeled and cubed (1/2-3/4-inch cubes)
Canola oil
2 tsp lime juice
1-1 1/2 tsp chili powder
Salt to taste

Parboil the sweet potatoes in a pot of salted boiling water for 5-7 minutes, until you can pierce them with a fork without too much resistance but before they are totally tender. Drain well. If desired, you can then set aside or refrigerate for later (bring back to room temp before grilling).

Place the parboiled sweet potatoes in a medium bowl. Drizzle with canola oil and toss until coated. Sprinkle with lime juice, chili powder, and salt and toss until well distributed.

Grill the sweet potatoes in a grill basket over medium heat for about 10 minutes, stirring occasionally, until completely tender and pleasantly charred in places.

Serve hot.

Cranberry-Lime Braised Pork Chops

This came of an inspiration to use up the last of the cranberry sauce left in the fridge from Thanksgiving.  But since you probably don't have the same thing in your fridge, it's still easy to make from scratch.

3 good sized pork chops
1 1/2 tsp salt
Freshly ground black pepper to taste
Olive oil
1/2 - 3/4 cup Cranberry Sauce with Lime
1 1/4 - 1 1/2 cups chicken broth, warm

Get out the chops an hour or so before you plan to start cooking them, if you can manage it. Combine the salt and black pepper and mix well. Sprinkle this all over the chops and let sit for a while.

Preheat a braising pan or large skillet over medium heat for a few minutes to get it nice and evenly hot. Add just a little olive oil and turn to the heat to medium-high. Place the chops in the pan, close together but not overlapping. Cook without touching for 2-3 minutes, until nicely browned on one side. Turn over and cook on the other side for another 2-3 minutes. Remove the chops to a plate. 

Stir together the cranberry sauce and chicken broth, then add to the hot pan and deglaze it, scraping up all the browned bits stuck to the bottom, which will be full of flavor. Simmer the sauce over medium heat until reduced somewhat, then add the chops back in. They should be no more than about halfway covered with liquid. Turn to the heat to low and simmer for 10-12 minutes, turning the chops once halfway through. Remove from liquid and let rest for a few minutes, then serve.

The braising liquid is delicious. Spoon a little over each chop when serving, and if desired, also over mashed potatoes, polenta, or whatever other accompaniment you have.

Serves 3.

Ginger-Lime Beef Stir-Fry

Did you know that ginger is grown right here in the Valley?  The folks at Old Friends Farm in Amherst grow it and harvest it young.  Among other places, it's available for sale at Green Fields Market.

This quick stir-fry has the flavors of Southeast Asia.  Serve over rice, maybe cooked with coconut milk.

Canola oil
1/4 cup minced ginger root
6-8 cloves garlic, minced
2-3 red bell peppers, thinly sliced (frozen is fine)
1 1/2 - 2 lbs cooked steak, sliced thin
Salt to taste
1 medium lime, in quarters or eighths

Heat some canola oil in a wok or large skillet.  Add the ginger, garlic, and peppers and saute for 2-3 minutes.  Add the steak and toss to coat well with the seasonings.  Stir fry just long enough to heat through.  Add salt to taste, then sprinkle with the juice of one quarter of the lime and toss again.

Serve hot over rice.  Sprinkle with additional lime juice at the table, giving each diner a piece of lime with which to do so.

Serves 4-6.

Cranberry Sauce with Lime

Just made this for Thursday.  Cranberry and lime make a nice flavor combination.  While straight up cranberry sauce is delicious on its own, I usually like to add a little dash of something - more ideas here.

1/2 lb whole cranberries, rinsed and picked over
Zest of one lime
1/2 - 3/4 cup sugar
Splash of water

Combine all ingredients in a medium saucepan.  Cook over medium heat, stirring occasionally, until the berries have all popped and the sauce has thickened to a consistency you like.  Remove from heat, let cool, and refrigerate until ready to serve.  Sauce will keep for at least several days in the fridge.

Serves about 6.

Chili-Lime Beef and Sweet Potato Stew

We picked up our cow from the slaughterhouse today and split it up among our selves and five other households as usual.  It was a big animal this year, with a share amounting to about 80 pounds, our largest ever.  I had only a handful of cuts left from last year's share in the freezer and am in the process of using them up.  This was our last package of 2011 stew beef.

The flavors of chili and lime give this a flavor of points south, but they are not overwhelming.  Feel free to add more if you like.

1 lb stew beef, cubed
1 Tbsp all purpose flour
2 tsp chili powder
Salt and pepper
Olive oil
2 medium onions, diced
6-8 cloves garlic, minced
Beef stock
2 medium sweet potatoes (about 1 lb), peeled and diced
1/2 cup pearl barley
2-3 tsp lime juice

Place the cubed beef in a bowl with the flour, chili powder, and a generous sprinkle of salt and pepper.  Toss to coat thoroughly.

Heat a little olive oil in a soup pot.  Add the beef and brown over medium-high heat, stirring occasionally, until well browned, about 5 minutes.  Add the onions and garlic and saute for 2 minutes or so.  Add enough beef stock to cover a bit generously.  Bring to a boil, then reduce heat to low and simmer for about 30 minutes.

Add the sweet potatoes and barley, bring back to a boil, then again reduce heat and simmer for another 20-30 minutes, until the barley is tender.  Turn off heat and add lime juice.  Taste and adjust seasonings if needed.

Serves 4-5.

Fresh Strawberry Mint Sauce

Use this as a topping for grilled or broiled chicken, pork, or white fish. It's sweet and tangy all at once (unless your berries are extra super sweet, you'll need a little sugar or it won't quite taste right). If you like, experiment with different herbs: in place of the mint, try cilantro or basil.

1 cup minced fresh strawberries
1/2 tsp lime juice (or to taste)
2 tsp minced fresh mint (or to taste)
Salt to taste
Sugar to taste

Combine all ingredients in a small bowl, ideally at least an hour before serving so the flavor can meld. Refrigerate if not serving within an hour.

Makes about 1 cup, enough to serve 4.

Peach Salsa

One last salsa recipe for August! This is adapted from a recipe given to me by my friend Amy Mayer.

4 1/2 lbs peaches
2 1/2 lbs tomatoes (red is good)
3 jalapeno peppers, seeded and finely chopped
1 red bell pepper, seeded and chopped (optional)
2 red onions, finely chopped
1/2 cup cider vinegar
1/4 cup lime juice
1-2 tsp cumin
Salt to taste
1/2 cup chopped fresh cilantro

Prepare the peaches and tomatoes for peeling by dunking them in boiling water for 30 seconds, then into ice water. Then peel - the skins should essentially slip off.

Pit and chop the peaches. Chop the tomatoes, seeding as you go. Drain the tomatoes of extra liquid, then combine with the peaches in a large pot.

Cook the peaches and tomatoes for about 5 minutes, then puree a little bit, either with an immersion blender or by removing a small quantity to puree in a blender then return to the pot. Add the jalapenos, bell pepper if using, and the onions. Add the vinegar, lime juice, and cumin bring to a boil, then simmer for 10-15 minutes. Add salt to taste and stir in the cilantro. Taste and adjust seasonings.

The salsa is now ready to refrigerate, freeze, or can.

Yield: 6 pints

Salsa Verde

Another summer salsa recipe for the repetoire. By adding a good amount of tomatoes and some lime juice, this becomes safe for canning.

3 1/2 lbs green-when-ripe tomatoes
1/2 lb tomatillos, husks removed
3 New Mexico-style green chilies
1 large onion
1/2 cup lime juice
3/4 cup chopped cilantro
Salt to taste

Core the tomatoes and coarsely chop. Coarsely chop the tomatillos, peppers, and onions. Combine the veggies in a Dutch oven and cook until soft. Puree to desired level of smoothness, then return to the pot. Add the lime juice, cilantro, and salt. Taste and adjust seasonings as needed.

Yield: 5 half-pints

Cuban-esque Sauteed Zucchini and Onion

The zucchini harvest has begun and, even with only two plants, they just keep coming. This recipe is delicious and makes a nice change from the flavors that more typically accompany zucchini. To turn this into a meal instead of a side dish, toss with pasta and maybe some shredded chicken. Or top with cheese a la my Cheesy Summer Squash Saute.

1 Tbsp canola oil
2 medium onions, sliced lengthwise
1 lb zucchini, in 1/4-inch slices
1/4 cup minced garlic
1-2 Tbsp lime juice
1/4 cup chopped fresh parsley
Salt and pepper to taste

Heat the oil in a large skillet. Add the onions and saute for about 2 minutes, then add the zucchini and garlic. Saute over medium-high heat until the zucchini is tender. Stir in the lime juice and parsley, add salt and pepper to taste, and cook for a few more seconds before removing from the heat.

Serves about 4.

Grilled Lime-Garlic Cube Steak

The beef share we got last year came with two packages of cube steak, a cut I had previously never heard of. A little research revealed that it is an economy cut from a tougher part of the cow, mechanically tenderized. Marinating is a good idea, and it needs to be cooked quickly.

The lime-garlic combo is a good one for any steak on the grill, so feel free to use the marinade with other cuts.

2 lbs cube steak
1/4 cup lime juice
1/4 cup minced garlic
2 Tbsp canola oil
1 1/2 tsp salt
Pepper to taste

Bring the steak(s) to room temperature. While you do so, make the marinade by combining all the other ingredients in a bowl. Liberally cover the steak with the marinade on both sides and let sit for an hour or so.

Heat up the grill, then cook the cube steak for 1 to 1 1/2 minutes per side over fairly high heat. Do not overcook or it will be tough.

Serves 4-6.

Tomato Soup with Mint, Scallions, and Coconut

I am finally making a dent on the tomato situation in the freezer, and I picked up scallions and mint at the farmers market today (where I noticed several vendors had herbs - just the cold-hardier ones, but still: mint, oregano, tarragon, sage, etc.) This soup has a Southeast Asian flair.

If you use frozen tomatoes, you can thaw them first in the microwave. Or, if you plan ahead, get them out in the morning and let them thaw on the counter.

Canola oil
2 Tbsp minced ginger root
2-3 cups sliced scallions (white + green parts, kept separate)
8 cups tomatoes and their liquid (canned or frozen is fine)
Salt to taste
3/4 cup chopped fresh mint, loosely packed
1-2 Tbsp lime juice
1 cup coconut milk
A few drops of Thai fish sauce (optional)

Heat the canola oil in a soup pot, then add the ginger and the white parts of the scallions. Saute over medium-high heat for about 2 minutes, then add the tomatoes and their liquid along with some salt. Bring to a boil, then simmer for 10-15 minutes.

Puree the soup, either with an immersion blender or in batches in a blender or food processor. If you want a super-silky texture, put it through a food mill or push it through a fine sieve (I didn't bother; a more rustic texture is fine with me). Add the mint, the green parts of the scallions, lime juice, the coconut milk, and fish sauce (if using). Simmer for 5 minutes or so. Serve hot.

Serves 4-6.

Variations: Substitute cilantro or Thai basil for some or all of the mint.

Beef Stew with Tomatoes, Garlic, and Lime

Stew beef from our beef share plus tomatoes, hot peppers, and cilantro from the freezer made a tasty stew with a mild Asian flair. Serve over rice.

1 Tbsp canola oil
2 lbs stew beef, trimmed and cut into bite-sized cubes
10-12 cloves garlic, minced (and divided in half)
Salt and pepper to taste
1 Tbsp all-purpose flour
4 cups chopped tomatoes and their liquid (frozen or canned; thawed if frozen)
2-3 medium hot peppers, seeded and minced (or to taste)
2 Tbsp lime juice (1 Tbsp + 1 Tbsp)
3 Tbsp frozen cilantro (1 ice cube worth) or 1/2 cup chopped fresh

Heat the oil in a Dutch oven or heavy pot. Add the beef and brown well over high heat. Add the half the garlic, salt, and pepper, and sauté briefly. Add the flour and cook for another minute, stirring constantly. Add the tomatoes with their liquid, the hot peppers, and 1 Tbsp of the lime juice. Bring to a boil, then reduce the heat to a low simmer.

Let the stew simmer, mostly covered, for about an hour. Uncover and stir in the remaining garlic and lime juice. Simmer uncovered for 5 minutes or so, then add the cilantro. If it's frozen, simmer, stirring, until it melts. Taste and adjust seasonings. Serve hot over rice.

Serves 4-6.

Blueberry Salsa

I had a hankering to do something savory with blueberries--something that could go with chicken, perhaps--and this is what I came up with. I've had fruit salsas before, but never with blueberries. They work well, though! Try this with grilled chicken or pork, or even as a dip for tortilla chips. You can use fresh or frozen berries.

1 1/2 cups blueberries (whole if low-bush, halved or quartered if high-bush)
1 1/2 Tbsp lime juice
1/2 cup chopped fresh cilantro
1 hot pepper, such as jalapeno, minced (or more to taste)
1/2 cup finely chopped red onion
Salt to taste

Combine all ingredients in a bowl. Mash the blueberries a bit with the back of a spoon. Let sit for an hour or more for the flavors to mingle.

Makes about 2 1/2 cups, enough to serve with meat for 4-6 people.

Cilantro-Lime-Ginger Sauce

I seem to be on an Asian kick the last few days. I made this sauce from a bunch of cilantro that I bought at the farmers market. We used some of it tonight as a rub on grilled steak, where it was quite tasty, though I think it would probably be better as a condiment than a rub. Try it over grilled chicken or fish, or tossed with vegetables over rice.

1 medium bunch cilantro (about 2 1/2 - 3 cups)
1 Tbsp lime juice
2 Tbsp canola oil (or more to taste, for a thinner sauce)
1 tsp salt
1 Tbsp grated fresh ginger
2 cloves garlic, minced

Combine all ingredients in food processor and process until smooth.

Makes about 3/4 cup.

Lime-Basil Beef and Snow Peas

I think the peas are about the only thing in the garden that genuinely likes this cool, rainy weather. They have been producing bountifully, especially the snow peas. I combined them here with beef from Wheelview Farm, scapes and scallions from the farmers market, and Thai basil from the garden. Cilantro would work well, too. I used stew beef, sliced thinly, because it was what I had, but sirloin or flank steak would be better. Serve this over rice.

1 lb beef, in small chunks or slices (stew beef, sirloin, or flank steak)
3 Tbsp lime juice
3 Tbsp soy sauce
1-3 tsp Asian chili paste (to taste)
2 Tbsp grated ginger
Salt and pepper to taste
Canola oil
1-2 cups chopped scapes
3-4 scallions, in thin rounds (white and green parts)
1/2 lb snow peas
1 cup loosely packed chopped Thai basil

Combine the beef, lime juice, soy sauce, chili paste, ginger, and salt and pepper in a bowl and stir well. Let it sit for anywhere from a few minutes to an hour, stirring occasionally.

Heat about 1 Tbsp canola oil in a wok or very large skillet. Add the beef mixture and cook over high heat, stirring periodically, for 2-3 minutes or until done. Add the scapes, scallions, and snow peas and cook until just tender, about 1-2 minutes. Stir in the basil until it wilts, then remove from heat.

Serve over rice.

Serves about 4.