Recipes

RECIPE INGREDIENTS
1 small red onion, thinly sliced
1/4 cup balsamic vinegar
4 10-inch whole-wheat tortillas
1 cup shredded sharp cheddar cheese
8 slices deli turkey, preferably smoked (8 ounces)
DIRECTIONS
Combine onion and vinegar in a bowl; let marinate for 5 minutes. Drain, reserving the vinegar for another use, such as salad dressing.

Place 2 tortillas in a large nonstick skillet over medium-high heat (they will overlap); warm for about 45 seconds, then flip. Pull the tortillas up the edges of the pan so they are no longer overlapping. Working on one half of each tortilla, sprinkle one-fourth of the cheese, cover with 2 slices of turkey and top with one-fourth of the onion. Fold the tortillas in half, press gently with a spatula to flatten and cook until the cheese starts to melt, about 2 minutes. Flip and continue cooking until the second side is golden, 1 to 2 minutes more. Transfer to a plate and cover with foil to keep warm. Make two more quesadillas with the remaining ingredients. Serve warm.

RECIPE INGREDIENTS
1 teaspoon extra-virgin olive oil
1 shallot, finely chopped
2 ounces Spanish chorizo (see Shopping Tip) or turkey kielbasa, diced
1 teaspoon chopped fresh thyme
1 pint grape tomatoes, halved
1/2 cup dry white wine, divided
1 15-ounce can great northern beans, rinsed
1/2 teaspoon salt, divided
1 1/4 pounds Pacific cod, cut into 4 pieces (see Ingredient Note)
Freshly ground pepper to taste

Shopping Tip: For this recipe we use fully cooked Spanish-style chorizo—spicy pork sausage seasoned with smoked paprika and chile.

Ingredient Note: Overfishing and trawling have drastically reduced the number of cod in the Atlantic Ocean and destroyed its seafloor. A better choice is Pacific cod (aka Alaska cod); it is more sustainably fished and has a larger, more stable population, according to Monterey Bay Aquarium Seafood Watch (mbayaq.org/cr/seafoodwatch.asp).

Baked Cod with Chorizo & White Beans Recipe at Cooking.com
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DIRECTIONS
Preheat oven to 425°F. Coat a 9-by-13 inch baking dish with cooking spray.

Heat oil in a medium saucepan over medium-high heat. Add shallot, chorizo (or kielbasa) and thyme and cook, stirring, until fragrant, about 1 minute. Add tomatoes and 1/4 cup wine. Cook, stirring occasionally, until the tomatoes are broken down and the wine is almost evaporated, 2 to 4 minutes. Stir in beans and 1/4 teaspoon salt and remove from the heat.

Sprinkle fish with the remaining 1/4 teaspoon salt and pepper; place in the prepared baking dish. Top each piece of fish with equal amounts of the tomato mixture (about 1/2 cup per fillet). Pour the remaining 1/4 cup wine into the pan and cover the pan with foil. Bake until the fish is just cooked through, 15 to 20 minutes. Serve the fish with the sauce spooned over the top.

RECIPE INGREDIENTS
2 small eggplants (about 1 pound total)
3/4 teaspoon kosher salt, divided
olive oil cooking spray
1/4 cup extra-virgin olive oil
1 tablespoon sherry vinegar
1 small plum tomato, diced
1 small clove garlic, chopped
1 1/2 teaspoons smoked paprika (see Ingredient Note)
3 cups mixed baby salad greens
2 ounces manchego cheese, cut into thin curls with a vegetable peeler (see Ingredient Note)

Ingredient Note: To experience the full flavor of this salad, it’s worth seeking out the two signature Spanish ingredients: mild-flavored, smooth sheep-milk Manchego cheese and smoky paprika. If you can’t find them, substitute Parmigiano-Reggiano and Hungarian paprika.

Grilled Smoky Eggplant Salad Recipe at Cooking.com
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DIRECTIONS
Preheat grill to medium.

Cut stripes in each eggplant’s peel by running a vegetable peeler down the length of it and repeating at about 1-inch intervals. Slice the eggplants into rounds 1/3 to 1/2 inch thick. Lay them on a baking sheet and sprinkle lightly with 1/2 teaspoon salt. Let stand for about 5 minutes.

Blot the eggplant slices with paper towels and lightly coat both sides with olive oil spray. Grill the eggplant, flipping halfway through, until soft and caramelized on both sides, 9 to 11 minutes total.

Puree oil, vinegar, tomato, garlic, paprika and the remaining 1/4 teaspoon salt in a blender until well combined.

Toss salad greens with half the vinaigrette in a medium bowl. Arrange the eggplant slices on 6 salad plates. Drizzle with the remaining vinaigrette. Place the salad greens over and between the eggplant slices, then scatter the cheese curls on top of each salad. Serve warm or at room temperature.

RECIPE INGREDIENTS
For Rice:
5 cups short-grain rice
5 cups water
1-inch square kombu
1/2 cup sake (optional)
Osaka-style Vinegar Dressing
1/2 cup sushi vinegar (or rice vinegar)
1 teaspoon rock or sea salt
3 tablespoons superfine sugar (caster)
Tokyo-style Vinegar Dressing
1/2 cup sushi vinegar (or rice vinegar)
1 teaspoon rock or sea salt
1 tablespoon superfine sugar
Other necessary recipes:
California Rolls Tuna Rolls

Sushi Rice Recipe at Cooking.com
DIRECTIONS
Put rice in a bowl that is at least twice the volume of rice and add cold water to near top of bowl. Stir rice briskly with your hands to remove any dirt. Cover rice with your hands as you carefully drain away cloudy water.

Repeat the process twice more. By the third time, water should be clear. (Avoid washing rice too many times, as it removes starch and nourishment from the rice and also breaks the grains.)

Place rice in a colander to drain. In summer, it will need about 30 minutes, in winter one hour. If using an electric rice maker, place rice and 5 cups water in the rice maker and turn on. Machine will cook rice and tell you when it is ready.

If using an electric or gas stove, place drained rice and water (plus kombu for additional flavor, if desired) in a heavy-bottomed saucepan and cover with a tight-fitting lid. Bring water to a boil over medium heat. To ensure that rice grains are properly cooked through, do not remove lid throughout entire cooking process. When water boils, increase heat and boil for about 3 minutes. If the pot boils over, adjust heat.

Reduce heat to medium and boil for 5-10 minutes. Remove from heat and remove lid (water should no longer be visible.)

Ingredients

*slice of bread
*sugar
*cinnamon
*butter or margarine
Method

1.Preheat the grill to a medium heat.
2.Toast the bread and then spread with the butter.
3.Sprinkle the slices generously with the sugar and cinnamon.
4Place under grill until the sugar has melted and the butter starts to bubble
5.Serve with a hot chocolate.