Cooking Class Recipes – 30 Minute Suppers – Jeanne Rafetto-Tentis

JEANNE’S QUICK-FIX TOSTADO                                   Serves 4-6
 
1/8 c extra-virgin olive oil
1 small onion, diced
1 jalapeno stemmed, seeded and chopped fine (optional)
3 cloves garlic, minced or pressed
1T ground cumin
¼- ½ t chili powder
½ t oregano (preferably Mexican)
1 lb. ground beef (shredded chicken [rotisserie works well] or shredded pork can also be used)
Sea salt and pepper
1/2 c fresh cilantro, rough chopped
1 (4 oz) pkg crispy tostados
1 16 oz -can refried beans, heated
1 chipotle pepper in adobo sauce, cut small (optional)
1 ripe avocado, cut into chunks
1 ripe tomato, cut into chunks  
1 c shredded Mexican or cheddar cheese
1 ½ c young salad greens or lettuce, shredded
Salsa or hot sauce, if desired
 
Heat oil in a large skillet and add the onion, garlic and jalapeno.  When softened, add the cumin, chili powder and oregano.  Stir until spices release their fragrance. 
 
Add the beef and break up slightly.  Season generously with salt and pepper.  Mix together and cook until meat is no longer pink.  Toss in fresh cilantro at the end.
 
Meanwhile, warm refried beans in the microwave or on stove top being careful not to burn. It helps to add a little water or chicken stock to thin and add chipotle pepper and a few dashes of hot sauce, if using.
 
Remove skin from avocado, cut into chunks and set aside.  Cut tomato into chunks and set aside.  Set out bowl of shredded cheese and salad greens.
 
Place a tostado on each plate and allow everyone to build their own as desired.  I start with a scoop of beans spread over the tostado, then I add meat and then additional toppings as desired.
 
ROASTED SALMON w/ SHIITAKE, LEEK & ARUGULA SALAD                  
Serves 4
 
½ lb shiitake mushrooms, stemmed and sliced ¼ -inch
1 medium leek, white and light green parts only, rinsed well and sliced 1/8 inch thick
3T extra-virgin olive oil
Sea salt and freshly ground pepper
1 medium lemon
4 skinless salmon fillets, 6-8 oz each
3 lightly packed cups (3 oz) baby arugula
 
Position a rack in the center of the oven and preheat to 450 degrees.  Line a large rimmed baking sheet with parchment.
 
In a medium bowl, toss mushrooms, leek, oil, ¼ t salt and ¼ t freshly ground pepper.
 
Finely grate lemon zest.  In a small bowl, mix the zest with ½ t salt and freshly ground pepper.
 
Arrange the salmon on the baking sheet, rub the lemon zest mixture on the tops and sides of the fillets.  Scatter the mushrooms and leeks around the fish in a single layer.
 
Roast until the vegetables are tender and fish is opaque in the center, about 15 minutes.  If the fish cooks faster than the veggies, transfer it to a plate and continue to roast veggies until tender, 3-5 minutes.
 
Combine the arugula and roasted vegetables in a large bowl.  Squeeze about 1 T of fresh lemon juice onto the vegetables, toss to combine.  Season with extra lemon, salt and pepper if necessary.
 
Divide the mixture into four portions and top each with a salmon fillet.
 
 
 
 
JEANNE’S QUICK AND EASY FRITTATA

Serves 4                               

Just add more eggs to increase volume.
 
1/8 c extra virgin olive oil
½ t unsalted butter
6 eggs (or more to increase volume)
4T milk, cream, ½ n ½, or water
½ c freshly grated Parmesan cheese, divided
Sea salt and freshly ground pepper to taste
 
These are the basic ingredients.  Add combination of other ingredients as desired.
 
Such as: 
1 small onion finely chopped
2 cloves fresh garlic, minced
2 t fresh thyme leaves and/or basil (or other fresh or dried herbs of choice)
6 oil packed sun-dried tomatoes, drained and sliced thin
1/3 c diced ham, bacon or proscuitto
1 c cooked or fresh spinach
1 fresh tomato, diced
1 large cooked potato, diced (great use of leftovers)
½-1 c asiago cheese or others of your choice
1c artichoke hearts, chopped
Seasonal vegetables such as zucchini or other squash
Use your imagination and clean the fridge of small bits of leftovers
 
Heat the oil and butter over medium heat in a large nonstick or heavy frying pan.  Break the eggs into a bowl and beat lightly.  Add the milk and ½ of the grated Parmesan.  Season to taste with salt and pepper.
 
Preheat the broiler to high.
 
When the oil/butter combo is sizzling, add all the extra ingredients you have chosen.  Stir to heat through and soften, depending what you have chosen.  Pour in the egg mixture.  Mix them quickly into the other ingredients and stop stirring.  Lower the heat to medium-low and cook for 3-5 minutes (amount of time will vary based on the amount of eggs and additional ingredients you are using) or until the egg mixture is somewhat set and bottom is a light golden color.  The top will remain runny.
 
Sprinkle top with remaining Parmesan and other cheeses, if desired. Place pan under the broiler until cheese is melted, eggs are set and frittata has a puffy golden appearance.
 
Serve immediately or at room temperature as an appetizer.  Leftovers make a great lunchbox item.  This can be a one dish meal served with crusty bread or garlic toast, if you choose your ingredients for nutritional balance.

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