Kathleen Daelemans' SMT Recipes - Acadiana's Multi-Media News Station

Oatmeal with Plum Apple Jam

Makes 4 to 5 Cups

Ingredients

• 6 cups plum wedges (about 8 large)
• 3 cups peeled, cored, and sliced apples
• ½ cup sugar (or a teensy bit more if plums are quite sour, can be made with no sugar)

Instructions

• Place plums and apples in a large microwave-proof bowl, sprinkle with sugar, and toss to coat
• Microwave on high for 20 minutes
• If you’re a paranoid cook or just don’t trust your microwave, check the plums after 10 minutes

Crunchy Granola

Makes 20 Servings

Ingredients

• 1 cup firmly packed dark brown sugar
• ½ cup water
• 4 teaspoons pure vanilla extract
• 1 teaspoon salt
• 8 cups old-fashioned rolled oats
• 2 cups chopped pecans, walnuts, or slivered almonds
• Dried fruit (optional)

Instructions

• Preheat oven to 275 F
• Line 2 cookie sheets with parchment paper and set aside
• Combine brown sugar and water in a 4-cup microwave-proof glass measuring cup or bowl (no smaller or it could boil over)
• Place in microwave on high for 5 minutes and cook until sugar is completely dissolved
• Remove from microwave
• Add vanilla extract and salt
• Stir to combine until salt dissolves
• Place oats and nuts in a bowl and pour brown sugar syrup over them
• Stir until thoroughly mixed
• Spread mixture on cookie sheets and bake 45 to 60 minutes, or until golden and crunchy
• When mixture comes out of oven, it is still very pliable
• You may choose to add dried fruit as a finishing touch at this time
• When granola has cooled completely, store in an airtight container

Mom’s Quick Chicken Soup

Makes 4 Servings

Ingredients

• 1 tablespoon olive oil
• 1 cup diced onion
• Coarse-grained salt and cracked black pepper
• 6 to 8 cups canned chicken broth (the best you can afford)
• One 10 to 12 ounce boneless, skinless chicken breast
• 3 cups sliced carrots (about 4 medium)
• 1 cup orzo or any other small pasta or noodles
• 1 to 2 cups peas (frozen are fine or substitute with Edamame)
• ½ cup loosely packed, roughly chopped flat-leaf parsley

Instructions

• In a medium soup pot, heat olive oil over medium-high heat
• Add onion to pot and stir until evenly coated with oil
• Season with salt and pepper
• Cover, reduce heat to medium-low, and cook, stirring occasionally, until translucent, about 15 minutes
• Add a splash of chicken broth or a teaspoon of water to pot if onions are ever in jeopardy of burning
• When onion has completely softened, add chicken broth, chicken breast (left whole), and carrots to pot
• Cook uncovered for 10 minutes, or until chicken breast is cooked through
• Remove chicken breast and shred when cool
• Meanwhile, add orzo to soup and cook 10 minutes, until al dente, then add peas
• Cook for another 5 minutes
• Return chicken to pot, along with the parsley
• Taste and correct seasonings
• Cook 1 minute more
• Serve immediately

Swordfish with Olive Oil, Lemon, and Parsley

Makes 4 Servings

Ingredients

• 1 pound skinless swordfish steak, cut 3/8 inch thick
• Coarse-grained salt and cracked black pepper
• Grated zest of 1 lemon (use the microplane grater)
• ¼ cup loosely-packed flat-leaf parsley leaves
• 2 teaspoons good-quality olive oil
• 4 lemon wedges

Instructions

• Season fish with salt and pepper
• Sprinkle both sides of fish with lemon zest
• Press parsley leaves onto both sides of fish
• The leaves will stick to the fish the way postage stamps stick to envelopes
• Heat olive oil over medium-high heat in a large non-stick skillet
• When oil is hot but not smoking, add fish to pan and cook, turning once, until golden and fork-tender, about 2 minutes per side
• Serve with lemon wedges

(This can be served with the Black and White Bean Salad with Cumin Vinaigrette and a small lightly dressed arugula (olive oil and lemon dressing) or some other pretty greens. This is a very visual dish – sage leaves and lemon zest are pressed into the swordfish as it cooks so it’s very pretty.)

Black and White Bean Salad with Cumin Vinaigrette

Makes 4 Servings

Ingredients

• 1/3 cup dried black beans, soaked overnight
• 1/3 cup dried white beans, soaked overnight
• 2 cups Chicken Stock, Vegetable Stock, or canned broth
• 2 carrots, peeled and cut in half

For the Cumin Vinaigrette

·        ¼ cup apple cider vinegar

·        2 tablespoons olive oil

·        Juice of 1 orange

·        1 clove garlic, minced

·        Coarse-grained salt and cracked black pepper

·        ½ cup fresh corn kernels (about 1 ear)

·        ½ cup diced roasted red bell pepper

·        2 tablespoons coarsely-chopped cilantro or flat-leaf parsley

Instructions

• Place beans in separate pots and divide stock, carrots, celery, and onion equally between pots
• Bring beans to a boil and immediately reduce to a steady simmer
• Cook until tender, yet firm and still holding their shape, about 25 minutes
• Remove from beat and cool in their cooking liquid
• Don’t overcook
• Prepare Vinaigrette
  • While beans are cooking, whisk together vinegar, oil, orange juice, garlic, cumin, salt, and pepper
  • Taste and adjust seasonings
  • Set aside
• When beans have cooled completely, drain and discard carrots, celery, and onion
• Transfer beans to a large bowl and add corn, red pepper, and cilantro or parsley
• Pour vinaigrette over salad
• Mix well
• Serve at room temperature or chilled