Marialisa Calta

These are all from Barbarians at the Plate: Taming and Feeding the Modern American Family, by Marialisa Calta (Perigee Books, June, 2005)

 

SHRIMP CREOLE

4 tablespoons (1/2 stick) unsalted butter
2 stalks celery, trimmed and chopped
2 cloves garlic, peeled and chopped
1 onion, peeled and chopped
1 green bell pepper, stemmed, seeded and chopped
1 (28-ounce) can whole tomatoes, chopped, juices reserved
2 teaspoons Worcestershire sauce
several dashes hot sauce (optional)
1 teaspoon dried marjoram
1 pound raw medium shrimp, peeled and de-veined (de-veining is optional)
3 cups cooked rice (from 1 cup uncooked), for serving

Melt the butter in a saucepan set over medium heat. Add the celery, garlic, onion and bell pepper and cook, stirring, for 5 minutes. Add the tomatoes, reserving some of the juice. Stir in the Worcestershire sauce, hot sauce (if using) and the marjoram. Adjust heat so the mixture simmers; cover and cook for 15 minutes. Add the shrimp and cook until pink, about 5 minutes.

Serve hot, over rice.

Yield: 4 servings

 

 

MACARONI AND CHEESE

A box of Mac and cheese requires you to cook the noodles in a pot, add the powdered cheese stuff, milk and butter (or margarine). This recipe requires you to cook the noodles in a pot, and add flour, cheese and milk. If you buy the cheese already shredded, this recipe takes almost exactly the same time to prepare as the boxed kind, but the flavor is way better. And if you use 1 percent milk and reduced fat cheese, it has one third the fat and twice the protein as the boxed kind, if you make the boxed kind with 1 percent milk. (The nutritional profile is even better if you compare it to the boxed kind made with whole-fat milk and margarine).

Freeze: up to 1 month

8 ounces (1/2 pound) elbow noodles or other small-shaped pasta
2 tablespoons all-purpose flour
1 cup regular, reduced-fat or skim milk
2 cups shredded regular or reduced-fat Cheddar cheese

Bring a large pot of salted water (page 000) to a boil over high heat, add the noodles, cover and bring back to a boil. Remove the cover and cook, boiling, according to package directions for "al dente" ("to the tooth"), that is, not raw-tasting but still firm. Drain well.

Return the noodles to the pot and sprinkle with the flour, stirring well to coat the noodles. Return the pot to the stove, and set the heat to low. Add the milk and stir until slightly thickened, about 2 minutes. Add the cheese and stir until melted and creamy, 2 minutes or so.

Serve hot.

Yield: 4 servings

 

 

BLACK BEAN SOUP

Vegetarian friendly (when made with vegetable broth)

Make ahead: Up to 1 day

Freeze: Up to 1 month

 

1 (16-ounce) jar salsa, medium, mild or hot according to your taste
2 (15-ounce) cans black beans, drained and rinsed
2 (14.5-ounce) cans vegetable or chicken broth
1 (28-ounce can) whole peeled tomatoes, chopped, juices reserved
2 cups frozen or canned corn kernels
1 or 2 canned (1 to 2 tablespoons) chipotle chilies in adobo sauce, optional (see note)
salt and pepper

For serving:

cider vinegar

any or all of the following: chopped scallions, chopped chili peppers, chopped onions, chopped fresh cilantro, low-fat or no-fat sour cream, shredded regular or reduced-fat Cheddar, Colby or Jack cheese, hot sauce

In a saucepan set over medium heat, combine all of the ingredients, reserving the juice from the tomatoes. Cover; reduce the heat so that the liquid simmers, and cook for about 15 minutes. If the soup seems too thick, add some of the reserved tomato juice.

Taste and adjust the seasonings, if necessary. Ladle into bowls, and pour a teaspoon of cider vinegar on each serving; this brings out the flavor. Serve with desired toppings.

For the carnivores: Add crisp, cooked bacon, smoked, cooked sausage such as andouille or kielbasa, or leftover cooked ham, cut into bite-sized chunks.

Serving suggestion: Serve with cornbread or warm flour or corn tortillas, heated according to package directions and lightly brushed with melted butter.

Note: Chipotle chilies in adobo sauce are very hot and savory smoked jalapenos, and may make this soup too spicy for some. They are available, canned, in the supermarket; check the Hispanic, international or "gourmet" aisle. Transfer the unused portion to a jar or other container; covered and refrigerated, it will keep for weeks.

Yield: 6 to 8 servings

Recipe from Barbarians at the Plate: Taming and Feeding the Modern American Family, by Marialisa Calta (Perigee Books, June, 2005)

 

 

"MEXICAN" PIZZA

For the crust:

flour, for rolling dough
1 pound pizza dough, homemade or store-bought (see note)
corn meal
olive oil

For the toppings:

1/3 cup salsa, mild, medium or hot
1 tablespoon chopped canned chipotles in adobo sauce
1 to 2 cups canned black beans, drained, rinsed and drained again
1 to 2 cups fresh or frozen corn kernels, cooked and drained
1 (2.25 –ounce) can sliced black olives, drained
chopped scallions (optional)
chopped fresh cilantro (optional)
1 to 2 cups grated regular or reduced-fat Monterrey Jack or Cheddar cheese, or "Taco" blend sold in bags in supermarket

Preheat the oven to 450° F.

Roll out the dough on a floured board to the thickness you desire. Don’t worry if it’s not a perfect circle.

Sprinkle cornmeal on a baking sheet or pizza stone, and place the uncooked crust on top. Brush with oil, then add the toppings in the order listed. Bake until the crust is brown and the cheese is melted, about 15 to 20 minutes.

Note: Most supermarkets carry pizza dough, simply packaged in a plastic bag.

Yield: about 6 generous slices

 

BLT SALAD