Instant Pot Hummus

Instant Pot Hummus

Instant Pot HummusInstant Pot Hummus

 

8 oz. (1 1/4 C.) dried chickpeas

1 1/2 tsp. kosher salt, plus more as needed

Juice of 1 lemon, plus more as needed

2 garlic cloves, grated on a Microplane or chopped

1/4 tsp. ground cumin

1/3 C. tahini

Ice water, as needed

2 T. extra-virgin olive oil, plus more for serving

Sweet or hot paprika, for serving

 

Pour the chickpeas and 1 tsp. of the salt into the pressure cooker and add water to cover by 1 inch. Cook on high pressure for 50 minutes. Allow the pressure to release naturally. The chickpeas should be very soft. If not, cook at high pressure for another 5 minutes, then manually release the pressure. Drain the chickpeas. Meanwhile, place the lemon, garlic, cumin, and remaining 1/2 tsp. salt in a blender or food processor and let the mixture sit for 5 minutes without processing. Then add the tahini and process to combine; you’ll end up with a thick paste. Add 2 T. ice water and blend it in, and then continue adding ice water, 1 T. at a time, blending until the tahini has thinned down to a sauce consistency. Add the drained chickpeas and the olive oil to the tahini and blend to combine, stopping to scrape down the sides of the blender jar as necessary. If the hummus looks too thick, add more ice water, 1 T. at a time. Taste, and adjust the seasoning if necessary. Then scrape the hummus into a serving dish and top it with a generous drizzle of olive oil and a liberal sprinkling of paprika.

 

Servings: 14
Serving Size: 1/4 C.

Calories: 114
Fat: 6 g
Fiber: 2 g
Protein: 4 g

Ricotta Egg Bites

Ricotta Egg Bites

Ricotta Egg Bites

 

8 large eggs

½ cup ricotta cheese – whole or part skim

¼ cup milk

Jimmy Dean raw sausage patties

1 tsp. sea salt

½ tsp. garlic powder

Pepper to top – optional

Shredded cheese optional

 

Preheat oven 350F. In a small bowl, whisk together the ricotta cheese and milk until creamy. The mixture should be slightly thick; set aside. In a separate bowl, whisk the eggs well to break up the yolks. Add the ricotta mixture to the bowl with the eggs, sea salt and garlic powder and combine. Spray a muffin tin with non-stick cooking spray.

Add sausage patty to muffin tin if using. Pour egg mixture over each piece of sausage and top with cheese. Don’t fill all the way to the top or they will puff over;) Don’t ask me how i know;) Bake in the oven for 10 – 18 minutes (depending on the size of the muffin tin you use) until the egg bites are fluffy. You should be able to press the egg bites gently, and they feel semi-firm. Let the ricotta egg bites cool slightly before running a knife around the muffin to pull it out of the tin. Top with some fresh cracked pepper and enjoy! To reheat, just cook in the microwave for a minute or two.

Creamy Mac and Cheese

Creamy Mac and Cheese

Creamy Mac and CheeseCreamy Mac and Cheese

 

2 T. unsalted butter, softened

2 C. whole milk, plus more as needed

1/4 C. heavy cream

6 oz. cream cheese, softened

1 garlic clove (optional)

1 tsp. dry mustard powder

3/4 tsp. kosher salt

1/4 tsp. freshly ground black pepper

1/8 tsp. cayenne pepper

Pinch of grated nutmeg

8 oz. macaroni pasta

8 oz. grated sharp or extra-sharp cheddar cheese

 

Brush 1 T. of the butter over the bottom of the pressure cooker. In a blender, blend the milk, cream, cream cheese, remaining 1 T. butter, garlic, dry mustard, salt, pepper, cayenne, and nutmeg. Add the cream cheese mixture and the macaroni to the pressure cooker and stir to combine. Cover and cook on high pressure for 6 minutes. Release the pressure manually. Stir the noodles, and if they look dry, stir in more milk to taste. If the noodles are too al dente to your liking, stir in the cheddar, then cover and let the pot sit for 5 to 10 minutes; the noodles will cook a little more just sitting in the pot. Otherwise, stir in the cheese and serve immediately.

 

Servings: 6
Serving Size: about 1 C.

Calories: 511
Fat: 33 g
Fiber: 1 g
Protein: 18 g

Mixed Berry Clafoutis

Mixed Berry Clafoutis

Cherry Clafoutis

 

4 eggs

1/2 cup heavy cream or half and half

1/2 cup almond flour

2 T. honey

1 tsp. vanilla extract

Butter (for greasing the baking dish)

1 cup fresh mixed berries (blueberries, raspberries, strawberries & blackberries)

 

Preheat oven to 350° degrees. Combine eggs, cream, almond flour, honey and vanilla in a blender and blend until smooth (alternatively, combine in a medium bowl and whisk until smooth). Pour batter into 8″ or 9″ greased baking dish. Add berries one by one so they are scattered throughout the dish. Bake for 25-30 minutes until golden and puffy.

 

Servings: 6
Serving Size: 1 wedge (1/6 of dish)

Calories: 209
Fat: 16 g
Fiber: 2 g
Protein: 7 g

Duck Confit

Duck Confit

Duck ConfitDuck Confit

 

1 T. kosher salt

4 sprigs fresh thyme

4 garlic cloves, smashed

2 bay leaves, torn in half

1/4 tsp. black peppercorns, lightly crushed tsp. allspice berries, lightly crushed

4 duck legs (drumsticks and thighs)

 

Line a small rimmed baking sheet or a plate with paper towels. In a large bowl, stir together the salt, thyme, garlic, bay leaves, peppercorns, and allspice. Add the duck legs and toss, covering the legs evenly with the salt. Place the duck legs in a single layer on the baking sheet and refrigerate, uncovered, for at least 24 hours and up to 3 days. Brush the garlic and thyme sprigs off the duck, reserving them. Using the sauté function, arrange the duck legs, skin-side down, in the pressure cooker, with as much of the flesh touching the bottom of the pot as possible. Sear until the skin turns golden brown and the fat starts to render, 5 to 10 minutes. Flip the duck legs over and sear on the other side for 5 to 10 minutes. Scatter the reserved garlic and thyme on top of the duck. Cover and cook the duck legs on high pressure for 40 minutes, and then release the pressure manually. Flip the legs over and cook on high pressure for another 30 minutes. Let the pressure release naturally. Let the duck cool completely, and then store it, covered in its own rendered fat (there will be lots of it in the pot), in the refrigerator. Note that you will be left with a dark brown liquid—the duck stock—that will separate from the white duck fat as the confit cools. Save this delicious elixir. You can use it for sauces, soups, or anywhere you need a good, concentrated meat or poultry stock. It also freezes well. When you are ready to serve, heat the broiler. Scrape fat off duck legs. Transfer the duck to a rimmed baking sheet and broil until the skin is crispy, 3 to 5 minutes (or you can crisp up the duck in a hot, dry skillet).

 

Servings: 4
Serving Size: 1 duck leg

Calories: 410
Fat: 32 g
Fiber: 0 g
Protein: 29 g

Ham and Potato Fondue Casserole

Ham and Potato Fondue Casserole

Ham and Potato Fondue Casserole

 

6 small to medium Russet Potatoes

1 to 2 T. of Olive Oil

1/2 T. of All Purpose Seasoning

1 tsp. of Black Pepper

1 tsp. of Onion Powder

1/2 tsp. of Paprika

1/2 T. of Dried Parsley

4 T. of Butter

2 to 3 cups of Chopped Ham

3 cups of Swiss Cheese *or any cheese you prefer

2 cups of Milk

1/2 T. of Dijon Mustard

2 heaping T. of Flour

Pinch of Garlic Salt

Pinch of Paprika

Pinch of Black Pepper

 

Wash and peel the potatoes and cut them into small, bite sized pieces. Pat them dry and add them to a 9 x 12 casserole dish. Add the olive oil, all purpose seasoning, paprika, onion powder, black pepper, and half the dried parsley and toss the potatoes to coat them with the olive oil and the seasonings. Cover with a piece of foil, place the potatoes in a 375° oven, and bake for 35 minutes. Halfway through, uncover and give the potatoes a stir. While the potatoes bake, finely dice your ham and shred the cheese you are going to use. Add the butter to a deep sided skillet and add the diced ham. Sauté low and slow until the ham is warm and slightly golden brown. When the ham is warmed, sprinkle the whole pan with the heaping T. of flour and let the flour cook up a little in the ham and butter to make a roux. It will coat the ham pieces and that is fine. Do not let the flour burn. When the flour is cooked a little, slowly add the 2 cups of milk and the Dijon mustard and whisk the whole time. Have the heat on the stove on low. Continue to whisk the milk and you should see it start to thicken. You want it to thicken until it coats the back of a spoon. You should see a gravy like texture. If for some reason it gets too thick you can add a little more milk, about a T. at a time to thin it out. When the mixture is the texture you want, slowly start to add your cheese a handful at a time and stir to incorporate it into the roux mixture as it melts. When all the cheese is added, add a little pinch of garlic salt, pepper, and paprika to taste. Adjust the seasoning to your taste. Some cheeses react differently but the mixture should be thicker and have a cheese pull to it. If it is too thick you can still slowly whisk in a little milk at a time to thin it out. At the 35 minutes mark, pull the potatoes from the oven, give them all a stir ,and pour the cheese and ham mixture over the potatoes. Sprinkle a little paprika over the top and the rest of the dried parsley. Bake for another 25 to 35 minutes. Every oven is different so keep an eye on this the first time you make it. The potatoes should be fork tender when done and the top will be golden brown and bubbly. Remove from oven and serve immediately. I like to serve little baby sweet pickles with this type of dish.

 

Servings: 8
Serving Size: 1/8 of casserole (about 1 1/2 C.)

Calories: 450
Fat: 26 g
Fiber: 2 g
Protein: 24 g

Leek & Artichoke Frittata

Leek & Artichoke Frittata

Leek & Artichoke FrittataLeek & Artichoke Frittata

 

1 T. unsalted butter, plus more for the souffle dish

5 T. grated Parmesan cheese

1 T. extra-virgin olive oil

2 small leeks (white and light green parts only), halved and thinly sliced

1 tsp. kosher salt, plus more as needed

1/2 C. milk

2 T. all-purpose flour

9 large eggs

1 T. finely chopped fresh basil or parsley

1/2 tsp. finely chopped fresh thyme

1/4 tsp. freshly ground black pepper

¾ C. (about 2 oz.) shredded Gruyère cheese

1/3 C. marinated artichoke hearts, drained and coarsely chopped

 

Butter a 1 1/2-quart souffle dish and dust the sides with 2 T. of the Parmesan. Set it aside. Using the sauté function, heat the 1 T. butter and the oil in the pressure cooker. Stir in the leeks and 1/4 tsp. of the salt, and cook, stirring often and lowering the heat if necessary (and possible), to prevent burning, until golden brown, 5 to 10 minutes. Meanwhile, in a large bowl, whisk together the milk and flour. Then whisk in the eggs, basil, thyme, remaining 3/4 tsp. salt, pepper, and Gruyère. Turn off the heat and stir the artichokes into the leeks. Then mix the leek mixture into the egg mixture. Scrape that mixture into the prepared souffle dish. Cover it with aluminum foil. Pour 1 1/2 C. water into the pressure cooker. You can either place a steamer rack in the bottom of the pot and then lower the soufflé dish onto the rack using a homemade sling (see this page), or, if you have a rack with an attached handle, lower the rack and dish all at once. Cover and cook on high pressure for 16 minutes. Allow the pressure to release naturally for 10 minutes, and then release the remaining pressure manually. Using oven mitts, remove the souffle dish from the pressure cooker. Remove the foil. Heat the broiler. Sprinkle the remaining 3 T. Parmesan over the frittata, and broil until it is golden brown, 1 to 2 minutes. Let it sit for 5 minutes before serving.

 

Servings: 6
Serving Size: 1 wedge (1/6 of frittata)

Calories: 257
Fat: 18 g
Fiber: 1 g
Protein: 15 g

Ricotta Puffs

Ricotta Puffs

Ricotta Puffs

 

4 eggs

6 T. grated pecorino

2 cups flour

2 tsp. baking powder

1 lb. solid ricotta (very well drained)

4 oz. small diced smoked mozzarella or provolone

6 T. water, if needed

Salt, pepper and garlic powder to taste

 

Preheat oven to 375F. Line two cookie sheets with parchment paper and set aside. Break the eggs into a large bowl. Beat them lightly with a fork. Add grated cheese, salt, pepper and garlic powder to taste. Blend with fork. Add the flour, a little at a time, and continue to blend with fork. Mix will be dry. Add water, a couple T. at a time, mixing to achieve a smooth batter (similar to cake batter). Add baking powder and blend until incorporated. Cut ricotta into big chunks. Add the ricotta chunks to the batter and carefully stir them into the batter trying to avoid breaking them too much. Using a serving spoon, place mounds of batter (about 2” in diameter) onto prepared baking sheets. Leave enough room between them because they will expand. Bake one sheet at a time for about 20-25 minutes or until golden. Makes 20 to 25 ricotta puffs.

 

Servings: 10
Serving Size: 2 puffs

Calories: 245
Fat: 11 g
Fiber: 1 g
Protein: 14 g

Steel-Cut Oats with Maple Syrup and Currants

Steel-Cut Oats with Maple Syrup and Currants

Steel-Cut Oats with Maple Syrup and CurrantsSteel-Cut Oats with Maple Syrup and Currants

 

1 T. unsalted butter, plus more for serving

1 C. steel-cut oats

1/4 C. dried currants

1 T. maple syrup, plus more for serving

1/4 tsp. kosher salt

Flaky sea salt, for serving (optional)

 

Using the sauté function, melt the butter in the pressure cooker. Then stir in the oats, currants, syrup, and salt; stir until the oats are toasted and fragrant, about 3 minutes. Stir in 3 1/4 C. water, cover, and cook on high pressure for 10 minutes. Let the pressure release naturally for 10 minutes; then release the remaining pressure manually. Serve with additional maple syrup, butter, and a sprinkling of flaky sea salt if desired.

 

Servings: 4
Serving Size: 1 C. cooked

Calories: 214
Fat: 5 g
Fiber: 5 g
Protein: 5 g

Roasted Cauliflower with Garlic, Lemon and Parsley

Roasted Cauliflower with Garlic, Lemon and Parsley

Roasted Cauliflower with Garlic, Lemon and Parsley

 

1 large head cauliflower, cut into small florets

3 T. olive oil, or enough to coat well.

6-8 cloves garlic, rough chopped

1 T. coriander seeds, whole if possible (or use ground)

1 tsp. caraway seeds (or sub more cumin seeds)

1 tsp. cumin seeds, (or ground cumin)

3/4 tsp. salt

1/2 tsp. pepper

1/4-1/2 tsp. chili flakes

zest of one lemon

1/2 cup chopped flat-leaf parsley

 

Preheat oven to 425F. Trim leaves off the cauliflower and cut it into small 1 -inch florets. Place in a bowl and toss with the olive oil. Add the garlic, coriander seeds, cumin seeds, caraway seeds, salt, pepper, chili flakes, lemon zest. Toss to coat well. Place on a parchment-lined baking sheet and roast in the middle rack of the oven for 20-25 minutes, tossing halfway through, until fork tender and lightly edges are lightly crispy. Note: Depending on the size that you cut them this may need more or less time. Place in a serving dish making sure to get all the seeds from the tray- and toss with the fresh chopped Italian parsley right before serving. Taste for salt, add more if needed. TIP: If your cauliflower is cut too big, your garlic may burn, so cut it into small florets (or for larger florets, cook at 400F for 30 minutes)

 

Servings: 4
Serving Size: 1/4 of recipe

Calories: 160
Fat: 11 g
Fiber: 5 g
Protein: 5 g

Shakshuka with Herbed Yogurt Sauce

Shakshuka with Herbed Yogurt Sauce

Shakshuka with Herbed Yogurt SauceShakshuka with Herbed Yogurt Sauce

 

3 T. extra-virgin olive oil

1 large onion, halved and thinly sliced

1 large red bell pepper, seeded and thinly sliced

4 garlic cloves: 3 thinly sliced, 1 grated on a Microplane or minced

1 tsp. ground cumin

1 tsp. sweet paprika

1/8 tsp. cayenne pepper, or to taste

1 28-oz. can whole plum tomatoes with their juices, coarsely chopped

3/4 tsp. salt, plus more as needed

1/4 tsp. freshly ground black pepper, plus more as needed

4 extra-large eggs

1/2 C. plain whole-milk yogurt

1/2 C. finely chopped fresh herbs, such as parsley, cilantro, dill, or a mixture

Hot sauce, for serving (optional)

 

Using the sauté function, heat the oil in the pressure cooker. Stir in the onion and bell pepper, and cook until they are starting to soften, about 5 minutes. Stir in the sliced garlic, cumin, paprika, and cayenne, and cook for 1 minute. Pour in the tomatoes, and season with the 1/4 tsp. salt and tsp. pepper. Cover and cook on high pressure for 5 minutes. Manually release the pressure. Use the back of a spoon to make 4 indents in the tomato sauce, and then gently crack the eggs into the indents; season to taste with salt and pepper. Cover and cook on low pressure for 1 minute. Meanwhile, make the yogurt sauce: In a small bowl, combine the yogurt, grated garlic, and salt to taste. Stir in the chopped herbs. Release the pressure manually. If you prefer your eggs with a firmer yolk, put the cover back on the pot and let it sit for 2 to 5 minutes to cook in the residual heat. Spoon the eggs and sauce into bowls for serving. Top with the herb yogurt, and a dash of hot sauce if desired.

 

Servings: 4
Serving Size: 1 egg with 1/4 of sauce

Calories: 288
Fat: 17 g
Fiber: 6 g
Protein: 11 g

Anything-You-Have Coconut Curry Soup

Anything-You-Have Coconut Curry Soup

Anything-You-Have Coconut Curry Soup

 

1 T. oil

1 medium onion, chopped

3 cloves garlic, smashed

1 small knob of ginger, peeled and grated

2 T. red curry paste

1 T. turmeric

1 tsp. salt

2 T. sugar

12 baby yukon potatoes

2 14–ounce cans coconut milk

3 cups vegetable broth

24 ounces extra-firm tofu (pressed to remove liquid)

anything you have for fresh veggie toppings

 

Start smushing the tofu in that nifty TOFU PRESS. It’s amazing. (Or rig up some kind of system to press the water out of the tofu while you prepare the soup.) Heat the oil in a large pot over medium heat. Add the onion, garlic, and ginger, and stir fry for a few minutes until fragrant. Don’t let the garlic burn or brown. Add the curry paste, turmeric, salt, and sugar. Stir fry for another few minutes. Add the potatoes, coconut milk, and broth. Simmer until the potatoes are soft. Allow to cool slightly (I can never wait very long…) then transfer to a blender and puree until smooth and silky. The soup should be rich and thick so that it coats the back of a spoon. Add in more water or broth (I think I ended up adding about 2-3 cups) to thin out the soup as needed. Remove the tofu from the press and cut into small pieces. In the same pot, heat a little more oil and add the tofu, stir frying until light golden brown. Pour in a small amount of the pureed soup – it will sizzle and pop, and it will also give the tofu the most wonderful color and caramelized exterior. Remove from heat with the tofu is deep golden brown and crispy. Top each serving of soup with fresh veggie toppings and crispy caramelized tofu and enjoy your luscious salad-meets-soup combo.

 

Servings: 8
Serving Size: about 1 1/4 C.

Calories: 380
Fat: 29 g
Fiber: 3 g
Protein: 12 g

Brioche Mushroom Stuffing

Brioche Mushroom Stuffing

Brioche Mushroom Stuffing

 

1 loaf (1 pound) day-old brioche, cut into 1-inch cubes (8 to 10 C.)

12 ounces mixed exotic mushrooms

6 T. (3/4 stick) unsalted butter

1 bunch scallions, trimmed, white and light green parts thinly sliced

1 rib celery, trimmed and chopped (optional)

8 fresh sage leaves, thinly slivered

1 C. coarsely chopped pecans or peeled roasted chestnuts

1/4 C. Cognac or bourbon (optional)

5 large eggs (preferably organic)

3 C. heavy (whipping) cream

1/4 tsp. freshly grated nutmeg, or to taste

1/2 tsp. coarse salt (sea or kosher), or to taste

1/2 tsp. freshly ground black pepper, or to taste

 

Set up your grill for indirect grilling and preheat to medium (350°F).  Arrange the brioche chunks in a single layer in a large aluminum foil pan. Place the pan on the grill grate away from the heat and cover the grill. For even more smoke flavor, add wood chunks or handfuls of wood chips to the coals. Indirect-grill the brioche, stirring occasionally so the cubes brown evenly, until toasted and golden brown, about 15 minutes. Set the pan of brioche aside to cool. Meanwhile, trim the ends off the mushroom stems; remove and discard the stems if using shiitakes. Wipe the mushrooms clean with a damp paper towel. Cut large mushrooms into 1/4-inch slices; leave small ones whole. Melt 3 T. of the butter in a 12-inch cast-iron skillet on the stove or grill side burner over medium-high heat. Add the scallions, celery, if using, and sage and cook, stirring often, until golden brown, 4 minutes. Add the mushrooms and pecans. Increase the heat to high and cook, stirring often, until the mushrooms brown and all their liquid evaporates, 5 minutes. Add the Cognac, if using, and boil until only 2 T. of liquid remain, 2 minutes. Remove from the heat and let cool slightly. Crack the eggs into a large bowl and whisk until smooth. Whisk in the cream. Stir in the mushroom mixture, then the brioche cubes. Grate in the nutmeg and stir in salt and pepper; the mixture should be highly seasoned. Spoon it back into the skillet and top with the remaining 3 T. butter, cut into thin slices. (The pudding can be prepared several hours ahead to this stage; cover with plastic wrap or aluminum foil and refrigerate, if you have room. But the texture will be better if you cook it right away.) If you shut down the grill after toasting the brioche, re it up again for indirect grilling and preheat to 350°F. Add the wood chunks or chips to the coals following the manufacturer’s instructions. Cover the grill and smoke-roast the pudding until puffed and browned on top and cooked through (a skewer inserted into the center should come out clean), about 45 minutes. Serve it right from the skillet. Even more reason to give thanks for Thanksgiving.

 

Servings: 12
Serving Size: 1/12 of skillet

Calories: 491
Fat: 40 g
Fiber: 2 g
Protein: 10 g

Hard-Boiled Eggs

Hard-Boiled Eggs

Hard-Boiled EggsHard-Boiled Eggs

 

Large eggs, as many as you like

1. Fill a bowl with ice water and place it next to your pressure cooker.

 

2. Fill the pressure cooker with 1 C. of water and insert the steamer rack. Place the eggs on the rack, forming a pyramid if you’re cooking a lot of them.

3. Cook on low pressure for 5 to 8 minutes. Five minutes gives you very runny-centered yolks (think soft-boiled). Eight minutes gives you light-colored, firmly set hard-cooked eggs. Six to seven minutes gives you dark, moist yolks that can be slightly soft (but not runny).

4. Release the pressure manually; then use tongs to transfer the eggs to the bowl of ice water. Let them sit for a few minutes before peeling. The eggs will still be a little warm if you peel them after 2 minutes. For chilled eggs, let them sit for 5 to 10 minutes and then peel them.

 

Servings: 1
Serving Size: 1 large egg

Calories: 72
Fat: 5 g
Fiber: 0 g
Protein: 6 g

Peppermint Baubles

Peppermint Baubles

Peppermint Baubles

 

1 cup unsalted butter, at room temperature
1 1/4 cups granulated sugar
2 large eggs
1 1/2 tsp. vanilla extract
1/2 tsp. peppermint extract
3 cups all-purpose flour, plus more for rolling
1/2 tsp. table salt
Red and green food coloring

 

In the bowl of a standing mixer, beat butter and sugar on high speed until pale and fluffy, about 4 minutes. Beat the eggs into the butter mixture one at a time, beating well after each addition. Add vanilla and peppermint extracts. In another bowl, whisk together the flour and salt. Add this to the butter mixture and beat on low just until combined. Turn the dough out onto a lightly floured counter and divide it up into three portions: two large and one quite small. (The small portion should amount to about 1/6 of the total amount of dough.) Gather the two larger portions into balls, press them into disks, and then wrap in plastic and refrigerate until firm, at least 1 hour and up to 24 hours. Now take the smaller portion of dough. Divide it in half and mix one half with enough red food coloring to achieve your desired color. Mix the second half with green food coloring. Wrap these doughs in plastic and chill as above. Take your red and green doughs and divide and roll them into small balls, each about 1/4 to 1/2 inch in diameter. Set half of them on a plate and return them to the refrigerator. Keep the other balls on hand. Preheat your oven to 350° and set your racks to the upper and lower thirds of the oven. Lay a sheet of lightly floured waxed paper on your counter and roll out one of the large disks of dough on the paper to a 1/8-inch thickness. Arrange red and green balls over the surface of the dough in a pleasing pattern, then use your thumb to press them into the dough to form circles. If the dough begins to soften during this time, transfer it (on the waxed paper) to the freezer for 10 minutes. Using a 2-inch round cookie or biscuit cutter, cut the decorated dough into circles, working as tightly as possible to squeeze the maximum number of balls out of the dough (once decorated, it can’t be re-rolled). Discard scraps (or you can always gently knead them to make tie-dye-style cookies).  Bake the cookies, turning the sheets halfway through, until edges are lightly golden, 11 to 13 minutes. Let the cookies sit for 5 minutes, then transfer to racks to cool completely. Repeat the entire process with the second batches of dough. Serve at room temperature.

 

Servings: 45
Serving Size: 2 cookies

Calories: 69
Fat: 3 g
Fiber: 0 g
Protein: 1 g

Instant Pot Shredded Pork & Cabbage

Instant Pot Shredded Pork & Cabbage

Instant Pot Shredded Pork & CabbageInstant Pot Shredded Pork & Cabbage

 

2 lb. pork butt (bone removed and cut into large chunks)

1 T. smoked sea salt

1 tsp. garlic powder 1

1 C. Water

1 small cabbage sliced

 

Remove the bone from pork butt/shoulder and cut pork into large chunks. Sprinkle smoked salt and garlic powder over the pork and rub in to thoroughly coat. Place pork into the Instant Pot liner and add water. Secure the lid, select Manual and adjust time to 90 minutes. When Instant Pot beeps, push the cancel/keep warm button and allow pressure to release naturally. When the pressure is released move the pork to a bowl. Cover to keep warm. Add the sliced cabbage to the juices in the Instant Pot, stir to coat. Select Manual and adjust time to 3 minutes. When the pot beeps, release the pressure manually. Now that the pork has cooled a little, remove and pieces of fat, leaving only the meat. Shred the meat. Add the cabbage to the pork and stir to combine.

 

Servings: 6
Serving Size: 1/6 of recipe

Calories: 347
Fat: 23 g
Fiber: 3 g
Protein: 27 g

Herb and Cheese Chicken Fritters

Herb and Cheese Chicken Fritters

Herb and Cheese Chicken Fritters

 

1 ½ lbs raw boneless skinless chicken breasts

2 large eggs

1 T. light mayonnaise

1 T. chopped fresh parsley

1 T. chopped fresh chives

1 T. chopped fresh basil

½ tsp. salt

½ tsp. garlic powder

¼ tsp. black pepper

¼ tsp. dried dill weed

⅓ cup all-purpose flour

4 oz shredded 2% milk Mozzarella cheese, (about 1 cup)

2 T. olive oil

 

Place the chicken breasts into the bowl of your food processor and cover with the lid. Pulse a few times or turn on for a few seconds until the chicken breasts are finely diced. Alternatively, you can finely dice the breasts by hand if you do not have a food processor. Transfer the finely diced chicken to a large mixing bowl and add the eggs, light mayonnaise, parsley, chives, basil, salt, garlic powder, pepper, dill weed, flour, and shredded Mozzarella cheese. Stir until well combined. Use a ¼ cup measuring cup to measure out 15 equal piles of the chicken mixture. Add a T. of the olive oil to a large sauté pan, skillet, or griddle pan and bring over medium heat. Once the oil is hot, add half of the chicken piles and push down on the top of each one with the back of a spoon or spatula to flatten it into a patty. Make sure the fritters aren’t crowding the pan and aren’t touching. Cook the fritters for 3-4 minutes until the bottoms are golden, and then flip and cook for another 3-4 minutes until cooked through. Remove these fritters to a serving plate and add the remaining T. of oil to the skillet. Cook the remaining fritters the same way (the second batch may cook slightly quicker) and transfer them to the serving plate when finished. Serve warm.

 

Servings: 6
Serving Size: 1/6 of fritters

Calories: 279
Fat: 13 g
Fiber: 0 g
Protein: 33 g

Eggnog Icebox Cake

Eggnog Icebox Cake

Eggnog Icebox CakeEggnog Icebox Cake

 

EGGNOG MOUSSE

3/4 C. eggnog

1 T. cornstarch

0.25 oz. bag powdered gelatin

8 oz. cream cheese, room temperature

1/3 C. sugar

3/4 tsp. nutmeg

1 3/4 C. heavy whipping cream

3/4 C. powdered sugar

WHIPPED CREAM

1 1/4 C. heavy whipping cream

1/2 C. powdered sugar

6 T. eggnog

6 T. milk

2 1/2 packages (5.3 oz.) of Walkers Shortbread

 

Add eggnog and cornstarch to a sauce pan and heat on medium-high until eggnog is hot and just starting to simmer around the edges. Do not boil. Sprinkle gelatin over eggnog and turn heat to low. Whisk gelatin into eggnog until smooth, then remove from heat and set aside to cool. (I put it into another bowl and then in the fridge to speed cooling – about 4-5 minutes) In another bowl, beat cream cheese, sugar and nutmeg until smooth. Add eggnog mixture to cream cheese mixture and mix until well combined. In another bowl, whip heavy whipping cream for mousse until it starts to thicken. Add powdered sugar and whip until stiff peaks form. Carefully fold whipped cream into eggnog mixture. Prepare a 9-inch springform pan by lining the sides with parchment paper that sticks about an inch above the sides of the pan. In a small bowl, combine additional eggnog and milk. Make a single layer of shortbread in the bottom of the pan. As you add the shortbread to the pan, dip each cookie into the eggnog and milk mixture and hold it there for 3-4 seconds. Top the shortbread with half of the eggnog mixture. Repeat steps 10 and 11, then make whipped cream for the top. Whip heavy whipping cream until it starts to thicken. Add powdered sugar and whip until stiff peaks form. Set about 1/3 C. of whipped cream aside for piping on the edges of the cake, then spread the rest into an even layer on top of the cake. Place cake in the fridge for 5-6 hours to firm, or set in the freezer. I prefer to freeze it first to make it easier to remove from the pan, then leave it in the fridge. Once cake has been removed from the pan, pipe remaining whipped cream around the edges. Store cake in refrigerator until ready to serve.

 

Servings: 12
Serving Size: 1 slice (1/12 of cake)

Calories: 536
Fat: 39 g
Fiber: 1 g
Protein: 6 g

Picnic Rhubarb Cake

Picnic Rhubarb Cake

Picnic Rhubarb Cake

 

2 cups thinly sliced rhubarb
1 1/3 cups sugar, divided
1/2 cup unsalted butter
1 egg
1/2 tsp. salt
1 tsp. baking soda
1/2 tsp. grated nutmeg
1 tsp. vanilla
1 cup buttermilk
2 cups all-purpose flour

 

Preheat oven to 350 and grease and flour (or line with parchment) a 9-inch baking pan. In a medium bowl, toss rhubarb with 1/3 cup sugar and set aside. In a large bowl, blend butter, egg, and remaining sugar until light and fluffy, then beat in salt, baking soda, nutmeg, and vanilla. Using half of each at a time, alternately add the flour and buttermilk. Quickly fold in the rhubarb and pour the batter into the prepared pan. Bake until cake is well browned and edges have shrunk from the sides of the pan, about 40-45 minutes.

 

Servings: 12
Serving Size: 1 piece (1/12 of cake)

Calories: 249
Fat: 9 g
Fiber: 1 g
Protein: 4 g

Portuguese Milk Tarts (Queijadas de Leite)

Portuguese Milk Tarts (Queijadas de Leite)

Portuguese Milk Tarts (Queijadas de Leite)Portuguese Milk Tarts (Queijadas de Leite)

 

2 C. Sugar

1 C. Flour

4 Eggs, beaten

½ C. Butter, melted

3 ¾ C. Whole milk

1 T. Cinnamon

2 T. Sugar

 

Preheat oven to 400 degrees F. In a large bowl combine 2 C. of sugar and flour. Whisk in beaten eggs, then add melted butter, continuing to whisk, and then milk. Pour mixture into greased muffin tin, filling them to a little more than ¾ full. Bake on center rack for 30 mins or until sides and top are golden. Remove the tarts from muffin tin while hot by running a sharp knife around the sides and lifting them out. Mix sugar and cinnamon together and sprinkle over the tarts as a topping. Serve the same day or store in cool place until ready to serve. Can be made 1 day ahead and served at room temperature.

 

Servings: 18
Serving Size: 1 tart

Calories: 210
Fat: 8 g
Fiber: 0 g
Protein: 4 g

Best Sauteed Mushrooms for Steak

Best Sauteed Mushrooms for Steak

Best Sauteed Mushrooms for Steak

 

1 lb mushrooms

1 T. butter

1 T. olive oil

2 garlic cloves

1-2 T. chopped parsley

fine sea salt and pepper

 

Prepare mushrooms: Clean the mushrooms by wiping them with kitchen paper. Slice into medium-thick slices. If very small, halve them. Heat the butter and the olive oil in a large skillet or nonstick pan. Sauté mushrooms: Add the minced garlic, stir continuously for about 20 seconds, then add the mushrooms. Stir well. Cook on medium heat for 7-8 minutes until the mushrooms are golden. Add the chopped parsley and salt and pepper to taste. Serve immediately.

 

Servings: 4
Serving Size: about 1/2 C.

Calories: 83
Fat: 7 g
Fiber: 1 g
Protein: 4 g

Homemade Krispy Kremes

Homemade Krispy Kremes

Homemade Krispy KremesHomemade Krispy Kremes

 

3 T. milk

3 T. boiling water

1 tsp. dry active yeast

8 oz. all-purpose flour (a little under 2 C., I recommend you measure and weigh)

1 1/2 oz. sugar (about 3 T.)

1 egg

1 oz. butter, cold to room temperature

1 dash salt

oil, for frying

for Glaze

1/3 C. butter

2 C. confectioners’ sugar

1 1/2 tsp. vanilla

4 T. hot water (or as needed)

 

In a large measuring jug, combine the milk and boiling water. Add a tsp. of the sugar and the yeast. Stir it gently, then leave it in a warm place for the yeast to activate (aka foam). In a large mixing bowl, combine the flour, the rest of the sugar, and the salt. Cut in the butter using your fingers or a pastry blender, until it resembles crumbs. Add the egg (give it a quick beat) and yeast mixture to the flour mix, and mix into a smooth dough. This usually takes about 5 minutes of mixing. Turn the dough out onto a lightly-floured counter and knead for about 5 to 10 minutes —it should feel springy and little bubbles should form under the surface. Place it back in the bowl, cover with a cloth or plastic wrap, and let rise for about an hour until double in size. Once risen, place the dough onto the counter and cut it into 4 pieces. One piece at a time, stretch it into a long rope about an inch to an inch and a half wide. Cut strips about an inch long, ball em up with your hands, and place them on a baking tray or wire rack to wait. Cover the doughnuts holes with a cloth to rise while you heat the oil to 375°F. Place the doughnuts into the oil and fry until golden brown on each side, about 2 minutes. Be sure to fry only a few at a time so they don’t overcrowd and stick together. Drain on a paper towel or wire rack over a cloth, before glazing them. Be sure to glaze them warm, or else they won’t get that delicious coverage!

Sheet Pan Blueberry Pancakes

Sheet Pan Blueberry Pancakes

Sheet Pan Blueberry Pancakes

 

3 cups all-purpose flour

2 T. baking powder

2 T. sugar

2 tsp. salt

2 ½ cups skim milk

2 large eggs

6 T. butter, melted

2 cups blueberries, or the fruit of your choice

 

Pre-heat the oven to 425 degrees. Line a half sheet pan (about 18”x13”) with parchment paper and mist it with cooking spray. In a large mixing bowl, add the flour, baking powder, sugar and salt and stir until well combined. Add the milk, eggs, and light butter and stir until smooth and combined. Pour the batter onto the prepared half sheet pan and spread it into an even layer with a rubber spatula. Sprinkle the blueberries over the top. Place into the heated oven and bake for 15 minutes. Allow to cool for a few minutes before slicing into 15 equal pieces (3 columns by 5 rows).

 

Servings: 12
Serving Size: 1 square (1/12 of pan)

Calories: 217
Fat: 7 g
Fiber: 1 g
Protein: 6 g

Chicken Piccata Meatballs

Chicken Piccata Meatballs

Chicken Piccata Meatballs

 

1 large egg

⅓ cup panko breadcrumbs

¼ cup grated Parmesan cheese

2 T. fresh chopped parsley, divided

2 tsp. lemon zest

1 tsp. Italian seasoning

¾ tsp. salt

½ tsp. garlic powder

¼ tsp. black pepper

1 lb 98% lean ground chicken breast

1 T. olive oil

2 T. light butter, (I use Land O’Lakes light butter)

3 garlic cloves, minced

1 ½ tsp. all-purpose flour

1 ½ cups reduced sodium chicken broth

3 T. fresh lemon juice

¼ cup drained capers

 

In a mixing bowl, add the egg, panko, parmesan, one T. of the parsley, lemon zest, Italian seasoning, salt, garlic powder, and pepper and stir together with a fork until well combined. Add the ground chicken and stir the chicken into the other ingredients with a fork until mixed. With clean hands on a clean surface, divide the meat mixture into 16 evenly sized piles and then roll each one into a ball. Drizzle the olive oil into a large sauté pan and bring over medium heat. When the oil is hot, add the meatballs in a single layer with a bit of space in between them. Cook, flipping them every 1-2 minutes to brown all sides, for 8 minutes. Remove the meatballs to a side plate and cover with aluminum foil to keep warm. Add the butter to the pan and bring over medium-low heat until melted. Add the garlic and cook for 30-60 seconds. Add the flour and whisk the flour into the butter until combined. Cook for another minute. Whisk in the broth until the flour is absorbed and then add the lemon juice, and capers. Increase the heat to medium and bring the mixture to a simmer, stirring regularly, and then reduce the heat to low. Simmer uncovered for a 2-3 minutes. Add the meatballs back to the pan and coat them in the sauce. Cover the pan and continue to simmer on low for 5 minutes covered to finish heating the meatballs. Uncover the pan, stir and sprinkle with the remaining T. of parsley and simmer uncovered for an additional minute before serving.

 

Servings: 4
Serving Size: 1/4 of meatballs with sauce

Calories: 254
Fat: 12 g
Fiber: 1 g
Protein: 32 g

Chicken & Potato Rice

Chicken & Potato Rice

Chicken & Potato RiceChicken & Potato Rice

 

1 T. dark soy sauce

1 T. light soy sauce

1/4 tsp. white pepper powder

2 T. Water

1 T. corn starch

2 T. olive oil

1 green onion cut in 2-inch length pieces

1 piece Ginger fresh, sliced

1 star anise

3 cloves

400 grams chicken thighs Boneless and skinless, cut to small pieces

2 C. chicken stock low sodium, or water;

1 1/2 T. dark soy sauce

1 T. light soy sauce

1/2 tsp. salt

1 1/3 C. white long rice;

3 medium yellow potatoes peeled and cut in 1/4 inch pieces

1 green onion finely chopped

1 T. sesame oil

 

Mix the chicken meat and all marinade ingredients the night before. Store in a container with a lid and place in the fridge overnight. Select Sauté , heat olive oil over medium-high heat. Add in 1 green onion (cut in 2 inches), star anise, fresh ginger, cloves and cook for a minute. Add the marinated chicken meat, stir frequently for about 3 to 4 minutes until outside of chicken turns light brown, set aside. Transfer all cooked chicken with liquid into the Instant Pot. Add the chicken broth, dark and light soy sauces, salt, rice, and potatoes. Close the lid, make sure the valve is set to “Sealing” position. Select the “Rice” function and allow to cook for 12 minutes by adjusting the time. When time is done, wait for another 10 minutes then quick release the pressure and open the lid. Stir in finely chopped green onion and sesame oil. Cover the pot with the lid and let the rice sit for 5 minutes before serving. Enjoy!

 

Servings: 6
Serving Size: about 1 1/2 C.

Calories: 376
Fat: 10 g
Fiber: 3 g
Protein: 20 g

Pistachio Swirl Strawberry Shortcakes

Pistachio Swirl Strawberry Shortcakes

Pistachio Swirl Strawberry Shortcakes

 

1 cup all-purpose flour, plus more for rolling
²⁄3 cup yellow cornmeal
3 T. granulated sugar, divided
2 tsp. baking powder
¾ tsp. kosher salt
1 cup heavy cream
¾ cup raw (unsalted) shelled pistachios
2 T. unsalted butter, softened

For the strawberries:
1 1/2 lb. strawberries, hulled and sliced (about 4 C.)
2 T. granulated sugar

For the whipped cream:
1 C. heavy cream
2 T. powdered sugar
1/2 tsp. vanilla extract

 

Preheat your oven to 375° and set a rack in the middle. Line a baking sheet with parchment paper and set aside.   In a large bowl, whisk together the flour, cornmeal, 1½ T. sugar, baking powder, and salt until evenly combined. Add the cream and stir with a spatula until a cohesive dough forms. Set aside. In a blender, pulse the pistachios with 1½ T. sugar until finely ground, with some peppercorn-size pieces remaining. Add the butter and pulse to combine, scraping the sides with a spatula as needed.  Dust the counter with flour. Press the dough out into a rough rectangle, sprinkle with flour, and roll an even 12-by-9-inch rectangle with the long side facing you. Spread the pistachio mixture evenly over the dough, leaving a 1-inch border at the top. Starting from the bottom, roll the dough up around the filling like a jelly roll. When you get to the top, lightly press the seam to seal. Use a sharp knife to cut the roll crosswise into eight equal portions; arrange these, evenly spaced, on the baking sheet. Press each lightly to flatten it a bit. Transfer to the oven and bake until fragrant and just golden at the edges, 20 to 25 minutes. Let cool completely.

While the shortcakes bake, toss the strawberries with the sugar and let sit 20 to 30 minutes to release their juices. Whip the cream with the powdered sugar and vanilla to soft peaks. To serve, split each shortcake in half, spoon about 1/2 C. strawberries and their juice over the bottom half, top with about 1/4 C. whipped cream, and replace the top.

 

Servings: 8
Serving Size: 1 shortcake with strawberries and whipped cream

Calories: 454
Fat: 31 g
Fiber: 4 g
Protein: 7 g

Winter Toast Toppings

Winter Toast Toppings

Winter Toast Toppings

 

Tahini + Banana + Cardamom + Honey: Combine 1 part honey with 2 parts tahini, and spread it on toast. Top it with banana slices, sprinkle with a very, very small pinch of cardamom, and (optionally) top with a little more honey and/or coarse sugar to make it extra sweet and pretty.

 

Labneh + Banadurah Harrah: Not much explanation necessary: smear some labneh, then smear some banadurah harrah, and enjoy!

 

Roast Squash + Pistachios + Honey + Cinnamon + Cream Cheese: If you like pumpkin pie, you’ll like this toast. If you don’t like pumpkin pie, you’ll like this toast. Slice your squash of choice (pictured here: mini kabocha) into 1/2-inch slices and roast at 400° F until soft on the inside and a little crispy on the outside. Spread cream cheese on toast, top with roast squash, drizzle with honey, and finish with finely chopped pistachios and a sprinkle of cinnamon.

 

Cilantro + Feta + Olive Oil + sliced Red Onions: Thinly slice or crumble feta on toast, top with a big heap of cilantro (or parsley, mint, or basil), a few thin slices of red onion, and a drizzle of extra virgin olive oil. If there’s one thing I’ve learned from my mother and grandmother, it’s that you can eat leafy herbs in a salad-like-quantity (not much sprinkling going on around here).

 

Labneh + Za’atar + Red Pepper Flakes + Olive Oil: This is another easy one. Simply spread some labneh, sprinkle liberally with za’atar and a pinch of crushed red pepper, and drizzle with extra virgin olive oil.

 

Crumbly Cheese + Caraway + Green Onions + Cucumber:  Combine your favorite crumbly cheese with caraway seeds, crumble on toast, and top with chopped green onions and sliced cucumber.

Instant Pot Steamed Corn

Instant Pot Steamed Corn

Instant Pot Steamed Corn

 

6 fresh young corn

 

Husk and rinse the corn. Place the steam rack inside the Instant Pot®. Fill the inner pot with 2 C. (500 mL) of water. Stack corn on the steam rack. Close the lid and turn the steam release handle to the Sealing Position. Select and adjust the or to set 12 minutes of cooking time. Steam corn. When it is done, wait another 5 minutes. Open the pressure cooker using natural release. Take out the steamed corn and enjoy.

 

Servings: 6
Serving Size: 1 ear

Calories: 99
Fat: 1 g
Fiber: 3 g
Protein: 3 g

Crispy Garlic Parmesan Chicken

Crispy Garlic Parmesan Chicken

Crispy Garlic Parmesan Chicken

 

4 (5.5 oz each) boneless, skinless chicken breast cutlets, (22 ounces total)

¼ cup seasoned breadcrumbs

¼ cup panko breadcrumbs

1 T. grated Parmesan cheese

½ tsp. Italian seasoning

½ tsp. dried parsley

½ tsp. salt

¼ tsp. black pepper

¼ tsp. garlic powder

1 large egg, beaten

1 T. olive oil

3 T.  butter

1 garlic clove, minced

2 tsp. chopped parsley

¼ tsp. garlic salt

1 oz freshly shredded Parmesan cheese

 

Pre-heat the oven to 425. Line a baking sheet with parchment paper or aluminum foil and set aside. Place the chicken breasts on a cutting board and cover with parchment paper. Use a meat mallet to pound the chicken breasts to an even thickness of about ½” thick. In a shallow dish, add the seasoned breadcrumbs, panko breadcrumbs, Parmesan cheese, Italian seasoning, parsley, salt, pepper and garlic powder and stir to combine. Prepare the beaten egg in a separate shallow dish. Dip each chicken breast into the egg and flip around to coat. Hold up the chicken and allow any excess egg to drip off. Lay the coated chicken in the crumb mixture and flip to coat. Press the breadcrumb mixture lightly into the chicken. In a large skillet (you may need to do this in two batches with half the oil each time), add the oil and bring over medium-high heat. When hot, add the chicken breasts and cook for 4-5 minutes until the bottoms are golden. Flip the breasts and cook for another 3 minutes on the other side to do the same. Transfer the breasts to the prepared baking sheet. In a small bowl, stir together the light butter spread, minced garlic, parsley, and garlic salt until combined. Spread a little over two tsp. of the garlic butter over the surface of each piece of breaded chicken. Sprinkle about a T. of shredded Parmesan over top of the garlic butter on each piece. Place in the pre-heated oven. Bake for 14-18 minutes until chicken is fully cooked through.

 

Servings: 4
Serving Size: 1 cutlet

Calories: 387
Fat: 20 g
Fiber: 1 g
Protein: 41 g

Lemon-Rhubarb Bars

Lemon-Rhubarb Bars

Lemon-Rhubarb Bars

 

2 sticks (1/2 pound) unsalted butter, softened, plus more for greasing pan
2 cups all-purpose flour
1/2 cup granulated sugar
1/2 tsp. kosher salt

3/4 pound (6–10 stalks, depending on size) red rhubarb, chopped
1/2 cup water
1/3 cup plus 2/3 cup granulated sugar
2 T. fresh lemon juice
1/2 tsp. freshly grated lemon zest
2 large eggs, plus 2 egg yolks
1/3 cup all-purpose flour
Powdered sugar, for dusting

 

Preheat your oven to 350° and set a rack to the middle position. Grease the bottom of a 9-by-13-inch baking pan, then line with a piece of parchment paper that’s long enough to drape over the sides of the pan. In a large bowl, use a handheld or stand mixer on low speed to combine the butter, flour, sugar, and salt until they come together as a dough. Press this evenly into the bottom of the baking pan, then bake until it’s just beginning to turn golden, 15 to 20 minutes. In a 3- or 4-quart pot, combine the chopped rhubarb with the water and 1/3 cup sugar. Set over medium-high heat, cover, and simmer, stirring occasionally, until the rhubarb is completely broken down, 8 to 10 minutes. Remove from heat and let sit for 5 minutes. Use an immersion or standing blender to completely purée the rhubarb, then add the remaining 2/3 cup sugar, lemon juice, and lemon zest. Stir and set aside. In a large bowl, whisk together the eggs and yolks. Once the rhubarb purée is cool enough to touch, add it to the eggs and whisk to combine, then stir in the flour until smooth. Pour the topping over the shortbread crust and bake until it’s set and barely beginning to turn golden at the edges, 20 to 25 minutes. Remove from the oven and let cool at room temperature for 30 minutes, then chill, uncovered, for at least 3 hours. Run a knife along the edge of the pan to loosen the slab, then lift it out in one piece and cut into equal squares. Just before serving, dust with powdered sugar.

 

Servings: 24
Serving Size: 1 bar (1/24 of pan)

Calories: 174
Fat: 9 g
Fiber: 1 g
Protein: 2 g

Rhubarb Cookies

Rhubarb Cookies

Rhubarb Cookies

 

2 sticks (225g) unsalted butter

3/4 cup (150g) granulated sugar

1/2 tsp. salt

1 large egg

2 tsp. vanilla extract

2 3/4 cups (375g) all purpose flour

1/2 cup (160g) rhubarb jam, cooled and well-stirred

 

Preheat the oven to 350°F (180°C). Line 2 baking sheets with parchment paper. Place the butter, sugar, and salt in the bowl of a stand mixer fitted with the paddle attachment. Beat together at medium-high speed until very light and fluffy, about 2 minutes. Add the egg and vanilla and continue mixing until very light and fluffy, about 30 more seconds. Scrape down the sides and bottom of the bowl with a flexible spatula and beat for a few more seconds to combine. Add the flour and mix together at low speed, just until it forms a uniform dough (about 15 to 30 seconds). Scrape the bottom of the bowl to make sure it is fully incorporated, but do not over-mix. Measure out 1 slightly heaped T. (20g or #50 disher) balls. Roll smooth and make a thumbprint with the ball cupped in your hand to avoid cracks. Place each thumb-printed disc on the baking sheet with an inch or two between each one. Fill each one with 1/2 tsp. jam (do not go over the level of the cookie). Bake for 15 minutes, letting them fully cool on the tray.

 

Servings: 40
Serving Size: 1 cookie

Calories: 103
Fat: 5 g
Fiber: 0 g
Protein: 1 g

Chile Dust

Chile Dust

Chile Dust

 

2 T. Tajín

2 T. sweet paprika

2 T. sumac

2 T. Aleppo pepper

2 tsp. cayenne pepper

2 tsp. kosher salt

 

Mix all ingredients together and love your life. Store in an airtight container for up to 6 months.

 

Servings: 28
Serving Size: 1 tsp.

Calories: 6
Fat: 0 g
Fiber: 1 g
Protein: 0 g

Mini-Meatball Broth

Mini-Meatball Broth

Mini-Meatball BrothMini-Meatball Broth

 

1 lb. ground veal

1/4 C. ground Parmiggiano Reggiano

1/2 C. plain bread crumbs

1 egg beaten

Salt and pepper

6 C. Water

1 stalk celery cut in half

2 Medium potatoes

2 carrots, peeled

1 onion, halved

3 tomatoes, halved

2 tsp. salt

2 T. olive oil

2 T. balsamic vinegar

8 oz. pastina

 

In a large mixing bowl mix the veal, cheese, breadcrumbs, egg, salt and pepper. Using a melonballer, dose out the right amount of meat mixture and make little meat balls. Make them smaller than you think you will need because they will almost double in size when pressure cooked. In the pressure cooker make the vegetable stock by adding all of the vegetables, water and salt in the pot. Close and lock the lid of the pressure cooker and turn the heat to high. When the pan reaches pressure, lower the flame to minimum heat and count 7-10 minutes cooking time. When time is up, open the cooker by releasing the pressure. Delicately remove out all of the vegetables and place on a serving dish except for the tomatoes (leave those in). If you see any tomato skins floating around, you can remove and discard those. Taste the broth and adjust salt and pepper according to taste. Gently add the miniature meat balls into the still hot vegetable broth. Close and lock the lid of the pressure cooker and turn the heat to high. When the pan reaches pressure, lower the flame to minimum heat and count 5-7 minutes cooking time under pressure. When time is up, open the cooker by releasing the pressure. Put the pressure cooker, with the top off, back on the heat and add the pastina. Boil the pastina in the time indicated on the package (minus one minute). Don’t worry, the pastina will keep cooking while you serve the dish. In the meantime, make a vinaigrette with the olive oil and balsamic vinegar by putting them in a small vase and shaking vigorously and pour on the vegetables you previously pulled out of the pressure cooker — they are now your side dish! When the pastina is one minute away from being cooked, turn off the heat and serve your miniature meatball soup!

 

Servings: 6
Serving Size: about 1 1/2 C. soup plus 1/6 of vegetables

Calories: 461
Fat: 13 g
Fiber: 5 g
Protein: 26 g

Cheesy French Onion Crockpot Potatoes

Cheesy French Onion Crockpot Potatoes

Cheesy French Onion Crockpot Potatoes

 

1 T. Salted Butter

40 oz Frozen Shredded Potato Hashbrowns (it will work with 30oz of potatoes, too – just remove ½ cup half and half)

8 oz Sour Cream

1.4 oz French Onion Soup Mix

2 cups Half and Half

2 cups Trader’s Joe’s Unexpected Cheddar shredded (or gruyere or sharp white cheddar)

1 tsp. Fresh Thyme Leaves leaves only

2 tsp. Kosher Salt

2 cups Orange Sharp Cheddar

 

Use 1 T. of Salted Butter to grease the inside of the crockpot. Add all ingredients (besides the 2 remaining cups of orange sharp cheddar) to the crockpot and stir. Place the lid on top and cook for 4 hours on high heat – stirring about 2 hours in. 10 minutes before the four hours is up, stir in 1 cup of of the remaining cheese and then add the other cup on top. Place the lid back on and cook for 10 more minutes. Season with salt and pepper before serving if needed.

 

Servings: 12
Serving Size: about 3/4 C.

Calories: 338
Fat: 22 g
Fiber: 2 g
Protein: 13 g

15 Minute New England Clam Chowder

15 Minute New England Clam Chowder

15 Minute New England Clam Chowder15 Minute New England Clam Chowder

 

11 oz. fresh clams (12-24)

2 C. clam juice

1 C. smoked and cured bacon (or pancetta) cubed

1 medium onion finely chopped

1 tsp. salt

1/4 tsp. pepper

1/2 C. white wine

2 Medium potatoes, cubed, skin on

1 Bay Leaf

1 Sprig Thyme

1 pinch cayenne pepper (or red pepper flakes)

1 C. milk

1 C. cream

1 T. butter

1 T. flour

 

Prepare the clams and make your own clam juice as detailed, above. In the cold pressure cooker, with the top off, add the bacon and turn on the heat at a low flame. When the bacon releases it’s fat and it begins to sizzle, add the onion, salt and pepper and raise the heat to medium. When the onions have softened, add the wine and scrape all of the brown delicious bits off the bottom of the pan to incorporate into your sauce. Let the wine evaporate almost completely and then add the diced potatoes, clam juice. If you do not have 2 C. of juice, compensate the rest with water. Bay Leaf, Thyme, and Cayenne Pepper. Close and lock the lid of the pressure cooker. Cook for 5 minutes at high pressure. When time is up, open the cooker by releasing the pressure. While the potatoes are pressure cooking, make a roux to thicken the chowder by blending equal amounts of butter and flour over low heat and stirring constantly with a small wooden spoon until they are both well blended. To the open pressure cooker add the clam meat, cream, milk and roux. Stir well and simmer all of the ingredients in the pressure cooker, with the top off, at medium-low heat for 5 minutes.

 

Servings: 4
Serving Size: about 1 1/2 C.

Calories: 554
Fat: 42 g
Fiber: 3 g
Protein: 14 g

My Mom’s Cast Iron Meatloaf

My Mom’s Cast Iron Meatloaf

My Mom’s Cast Iron Meatloaf

 

2 lbs ground beef

½ cup old fashioned oats

¼ cup ketchup plus more for drizzle

½ cup bbq sauce plus more for serving

1 T. yellow mustard

1 egg

1 cup onion finely diced

1 clove garlic minced

1 T. Worcestershire

2 tsp. salt

1 tsp. garlic powder

1 tsp. dried parsley

 

Preheat the oven to 375F degrees. Add all ingredients to a large bowl and mix by hand. Try not to overmix otherwise you will get tough meatloaf. Once everything looks combined, add it to a greased 10″ cast iron skillet, bread pan, or shaped into a loaf in another oven safe dish. Pat the loaf into shape and add a drizzle of ketchup on top. Bake for 45 minutes or until the center reaches 160-165F degrees. Drain the grease and broil for 5-10 minutes or until the ketchup is caramelized on top. Serve with more spicy barbecue if desired!

 

Servings: 8
Serving Size: 1 slice (1/8 of loaf)

Calories: 368
Fat: 24 g
Fiber: 1 g
Protein: 21 g

Ginger & Butternut Squash Soup

Ginger & Butternut Squash Soup

Ginger & Butternut Squash SoupGinger & Butternut Squash Soup

 

4 lb. butternut squash peeled, seeded and cubed

1 sprig of sage

1 large onion roughly chopped

1/2 inch piece fresh ginger peeled and roughly sliced

1/4 tsp. nutmeg

4 C. vegetable stock

olive oil

Salt and pepper to taste

1/2 C. toasted pumpkin seeds for garnish

 

In the pressure cooker, with the top off, over medium heat soften onions with the sage, salt and pepper. When the onions are soft, scoot onions aside and tumble in enough squash cubes to cover the base of the pressure cooker, let brown for about 10 minutes stirring infrequently. Add the rest of the squash along with the ginger, nutmeg, and stock. Close and lock the lid of the pressure cooker. Cook for 15 minutes at high pressure. When time is up, open the cooker by releasing the pressure. Fish out the woody sage stem and discard. With a stick immersion blender puree’ the contents of the pressure cooker and serve! Garnish with salty, toasted pumpkin seeds.

 

Servings: 6
Serving Size: about 1 1/2 C.

Calories: 238
Fat: 8 g
Fiber: 7 g
Protein: 7 g

Leftover Turkey Ramen

Leftover Turkey Ramen

Leftover Turkey Ramen

 

12 oz boneless, skinless turkey breast, cut into strips (OR use leftover turkey from a roast)

1 quart chicken broth

1 small piece fresh ginger root peeled

5 oz ramen noodles just noodles, not the kind with flavor packets

1 cup fresh baby spinach

2 T.  sesame oil

soy sauce to taste

scallions optional for sprinkling

 

Heat a large skillet over medium-high heat and brown the turkey in one T.  of sesame oil. Season with soy sauce and continue cooking until done. Meanwhile in a large pot bring the broth and the ginger root to a boil. Add the ramen and cook according to package instructions. Take off the heat and stir in the spinach. Add the remaining T.  of sesame oil and season with soy sauce to taste. Add the turkey to the soup and serve with chopped scallions.

 

Servings: 4
Serving Size: 1 bowl (1/4 of recipe)

Calories: 312
Fat: 9 g
Fiber: 1 g
Protein: 27 g