Chicago Sun-Times Latest news from the Chicago Sun-Times Online en-us (Editor) Newspapers Chicago Sun-Times 84 34 30 Copyright 2014 <![CDATA[ RECIPE: Carrot Greens Pesto ]]> Lead story image

Toss this pesto with pasta, loosen it up and use it as a dressing over root vegetables or simply spread it on crackers. For a coarser texture and “superior flavor,” Brandon Baltzley suggests using a mortar and pestle. MAKES ABOUT 11/2 CUPS Greens from 4 bunches carrots 1/2 cup (4 ounces) toasted hazelnuts1 shallot 1 cup (8 ounces) grated Parmigiano Reggiano 1 teaspoon lemon juice 1 tablespoon bee pollen (optional; find it at Whole Foods and health food stores) 1 1/4 cups (10 ounces) extra virgin   olive oil Salt Combine carrot greens through bee pollen, if using, in food processor. Puree … ]]> Sun, 01 Jan 2012 08:01:25 -0600 <![CDATA[ RECIPE: Mole Poblano ]]> Lead story image

Serve this complex, spicy sauce over turkey or tamales. Use dried, not canned, chiles. Mulato, ancho and pasilla chiles are all readily available at Hispanic markets. Chipotle meco is less common, though still available; in a pinch, you can substitute the more common chipotle morita. MAKES 31/2 CUPS CHILE MIXTURE4 mulato chiles 3 ancho chiles 3 pasilla chiles 2 chipotle meco chiles 1 rosemary sprig 1 thyme sprig Pork fat or vegetable oil for frying (about 1/2 cup)TOMATO-SPICE MIXTURE 1 cup plum tomatoes, roasted ½ cup tomatillo, roasted 2 garlic cloves 2 tablespoons raisins 1 clove (or ¼ teaspoon ground … ]]> Wed, 09 May 2012 10:04:16 -0600 <![CDATA[ Avocado Sauce ]]> Lead story image

MAKES 3 CUPS 1 ripe avocado, halved and pitted1 cup whole milk 1 cup water (more if necessary) ¼ cup chopped cilantro 1 fresh jalapeno or serrano chile, coarsely chopped, including seeds 1 very small garlic clove 1 teaspoon fine salt or 2 teaspoons   kosher salt Use spoon to scoop avocado flesh into blender jar; add all remaining ingredients. Blend mixture until smooth, adding more water, if necessary, to obtain a thick but still pourable consistency. Season to taste with additional salt. Sauce can be made up to 2 hours in advance. Cover with plastic wrap pressed against surface (to … ]]> Wed, 09 May 2012 09:43:34 -0600 <![CDATA[ Yogurt Vinaigrette ]]> Lead story image

MAKES 2 CUPS 2 cups plain yogurt 3 tablespoons honey 2 lemons, juiced 1 teaspoon toasted, ground fennel 1 teaspoon toasted, ground cumin 1 tablespoon toasted, ground coriander 1 teaspoon chili flakes Kosher salt and fresh-cracked pepper Place yogurt through chili flakes in blender and puree until smooth. Season with salt and pepper to taste. Chris Pandel, the Bristol Nutrition facts per 2 tablespoons: 35 calories, 1 g fat, 0 g saturated fat, 2 mg cholesterol, 7 g carbohydrates, 6 g sugars, 6 g sugars, 2 g protein, 37 mg sodium, 1 g fiber … ]]> Sat, 06 Nov 2010 08:04:01 -0600 <![CDATA[ Cherry-delicious barbeque sauce ]]>

MAKES 2-1/2 CUPS 1 (21-ounce) can cherry pie filling 2 tablespoons vegetable oil 1/2 cup chopped onion 1/4 cup soy sauce 2 teaspoons spicy brown mustard 3/4 teaspoon ground ginger 1 teaspoon Worcestershire sauce 2 tablespoons brown sugar Puree cherry pie filling in an electric blender or food processor. Set aside. Heat oil in a large skillet over medium heat. Add onion; cook, stirring until onion is tender, about 5 minutes. Add pureed cherry filling, soy sauce, mustard, ginger, Worcestershire sauce and brown sugar; mix well. Simmer, uncovered, for 15 minutes, stirring occasionally. Brush sauce over poultry or meat as … ]]> Fri, 05 Nov 2010 21:02:02 -0600 <![CDATA[ Hot sauce for chicken wings ]]>

MAKES 6 SERVINGS ½ stick butter ¼ cup Louisiana Hot Sauce 1/8 teaspoon ground pepper 1/8 teaspoon garlic powder 1/8 teaspoon cayenne pepper 1/8 teaspoon paprika 1 tablespoon favorite hot sauce (see note) Melt butter in saucepan. Add rest of ingredients and bring to a boil. When chicken wings are done frying, drain on paper towel. Place wings in a bowl with a cover. Add some of the sauce to wings; gently shake the bowl to coat. Repeat. Pour remaining sauce on top of wings. Serve immediately. Note: For extremely hot sauce, use Dave's Gourmet Insanity Sauce (available where hot … ]]> Fri, 05 Nov 2010 21:02:02 -0600 <![CDATA[ Poppy seed honey dressing ]]>

MAKES 3/4 CUP 1/4 cup honey 3 tablespoons cider vinegar or other fruit vinegar 2 tablespoons olive oil 1 small shallot, peeled and halved 2 teaspoons Dijon mustard 1 teaspoon poppy seeds Salt and ground black pepper to taste Place honey, vinegar, oil, shallot, mustard, poppy seeds, salt and pepper in a blender or food processor; Blend until smooth, about 30 seconds. Use immediately or cover and refrigerate. All New Joy of Cooking Nutrition facts per serving: 46 calories, 2 g fat, 0 g saturated fat, 0 mg cholesterol, 7 g carbohydrates, 0 g protein, 102 mg sodium, 0 g … ]]> Fri, 05 Nov 2010 21:00:02 -0600 <![CDATA[ Creamy Italian dressing ]]>

MAKES 2-1/2 CUPS 1 cup buttermilk 1 cup low-fat cottage cheese 1/4 cup grated Parmesan cheese 3 tablespoons vegetable oil 1 tablespoon apple cider vinegar 1 teaspoon garlic powder 1 teaspoon dried basil 1 teaspoon prepared mustard 1/4 teaspoon salt 1/4 teaspoon ground black pepper In a blender or food processor combine buttermilk, cottage cheese, Parmesan cheese, vegetable oil, vinegar, garlic powder, basil, mustard, salt and pepper and blend or process until smooth, about 2 minutes. Refrigerate in an airtight container for up to two weeks. Florence Schmidt, Stickney Nutrition facts per 1/4-cup serving: 76 calories, 5 g fat, 1 … ]]> Fri, 05 Nov 2010 21:00:02 -0600 <![CDATA[ Very easy tomato-cream sauce ]]>

MAKES 2-1/4 CUPS 2 cups canned Italian plum tomatoes with their juice 3 tablespoons butter 1/4 cup whipping cream Salt to taste Cooked pasta 1/2 cup freshly grated Parmigiano-Reggiano Freshly chopped oregano (optional, to taste) Freshly chopped basil (optional, to taste) Reserving tomato juices from can, place whole tomatoes in a food mill and remove seeds. In a large skillet over medium heat, melt butter. When butter begins to foam, add reserved tomatoes, juices and cream; season with salt to taste. Bring sauce to a gentle boil, reduce heat to low and simmer, uncovered, stirring occasionally for 5 minutes or … ]]> Fri, 05 Nov 2010 21:00:02 -0600