Jump Up and Kiss Me

[Guest guest]

This Jump Up week went by fast, and I still have some recipes to share:

 

Carrots with Jalapenos and Ginger

Margarita Muffins

 

Kathleen

 

* Exported from MasterCook *

 

Carrots with Jalapenos and Ginger

 

Recipe By : Jump Up and Kiss Me, by Jennifer Trainer Thompson, page 236

Serving Size : 4 Preparation Time :0:00

Categories : Side Dishes Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 tablespoons vegetable oil

2 teaspoons yellow mustard seed

2 tablespoons gingerroot -- finely shredded

4 jalapenos -- (about 4 tablespoon

seeded and thinly sliced crosswise

4 cups carrots -- (about 1 pound)

peeled and shredded sweet carrots

2 tablespoons freshly squeezed lime juice

OR apple cider vinegar

1 teaspoon brown sugar

1/2 teaspoon salt

2 tablespoons shredded fresh mint -- up to 3

OR chopped fresh cilantro

2 cups nonfat plain yogurt -- (optional)

 

Serves 4 to 6

 

Be sure to use sweet, flavorful carrots for this simple salad. As a

variation, add 2 cups of nonfat yogurt before serving to make a creamy,

Indian-style dish to accompany a curry dinner.

 

Heat the oil in a large skillet over medium-high heat until it is very hot.

Remove the pan from the heat, add the mustard, and cover to prevent the

seeds from popping out of the skillet. Shake the pan gently over the heat

until the popping subsides, about 10 seconds.

 

Uncover the pan and add the ginger and the chiles. Cook, stirring for about

1 minute until the chiles soften. Stir in the carrots and continue to cook,

stirring frequently, until the carrots turn bright orange and are slightly

softened. Stir in the lime juice, sugar, and salt and cook for another

minute. Stir in the mint, and remove the pan from the heat. Taste and

season as desired with more salt, lime juice, and mint. Serve cool, but not

cold.

 

 

 

 

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* Exported from MasterCook *

 

Chipotle Antipasto

 

Recipe By : Jump Up and Kiss Me, by Jennifer Trainer Thompson, page 45

Serving Size : 1 Preparation Time :0:00

Categories : Appetizers And Snacks

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

10 chipotle chiles -- softened in water

drained and finely chopped

2 tablespoons garlic -- minced

2 yellow onions -- minced

1/2 cup cilantro -- loosely packed

chopped fresh

2 ounces anchovy filets -- (optional)

1/4 cup olive oil

 

Blend all ingredients in a food processor until texture is smooth.

 

Makes 1 cup.

 

This is versatile recipe and can be used in many ways. As a dip, or mixed

in with your favorite salad dressing...or tossing it with roasted red

peppers...or as a filing for stuffed bread...or serving it as a topping on

focaccia or pizza (along with grilled tomatoes and caramelized onions)...or

spreading it on thick chewy whole grain bread with layers of avocado, fresh

tomatoes and sprouts.

 

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* Exported from MasterCook *

 

Margarita Muffins

 

Recipe By : Jump Up and Kiss Me, by Jennifer Trainer Thompson, page 260

Serving Size : 12 Preparation Time :0:00

Categories : Breads, Quick

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 1/2 cups all-purpose flour

1/3 cup granulated sugar

2 teaspoons baking powder

1 teaspoon baking soda

2 large eggs

1 tablespoon gold tequila

1 tablespoon Triple Sec

2 tablespoons freshly squeezed lime juice

1 cup buttermilk

1 tablespoon lemon zest

2 teaspoons lime zest

Kosher salt

 

The lime is evident in these chewy muffins, which are a welcome addition to

Sunday brunch or breakfast with huevos rancheros or other egg dishes. Pass

the margaritas!

 

Preheat the oven to 400 . Whisk or sift together flour, sugar, baking

powder, and baking soda in a large bowl. In a medium bowl, lightly beat the

eggs. Add remaining wet ingredients and mix well.

 

Make a well in the center of the dry ingredients. Add liquids, lemon zest,

and lime zest. Stir gently just to blend the wet and dry mixture. Spoon

into greased muffin containers. Sprinkle kosher salt lightly over tops of

muffins. Bake 15 to 20 minutes. Remove from pan and cool on rack.

 

Variation: Coarsely chop 1/2 cup golden raisins. Soak the raisins in the

tequila, triple sec, and lime juice for 1/2 hour, then combine with other

wet ingredients.

 

 

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schuller