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Category: Meat Free

Lemon-Goat Cheese Gnocchi with Shelling Peas and Green Garlic

Lemon-Goat Cheese Gnocchi with Shelling Peas and Green Garlic

Lemon–Goat Cheese Gnocchi with Shelling Peas and Green Garlic

8 ounces slightly soft, mild fresh goat cheese, at room temperature|

8 ounces cream cheese (preferably without stabilizers), at room temperature

1 tablespoon plus 1 teaspoon finely grated lemon zest (from 2 small lemons)

2 teaspoons kosher salt

2 eggs

1 ½ cups unbleached all-purpose flour, plus additional for rolling the dough

2 tablespoons extra-virgin olive oil

2 small stalks green garlic, thinly sliced on the diagonal, or 3 cloves garlic, finely chopped

¼ cup dry white wine or vermouth

3 cups freshly shelled green peas

3 tablespoons unsalted butter

2 tablespoons freshly squeezed lemon juice

1 tablespoon finely chopped fresh tarragon

Freshly ground black pepper

2 tablespoons fresh chives, cut into ½-inch lengths

 

In a large bowl, combine the cheeses, zest, salt, and eggs. Mix with a rubber spatula until smooth and add ¾ cup of the flour. Combine well and gently mix in the remaining flour to form a moist, slightly sticky dough. Do not over- mix or your gnocchi will be heavy. Cover the bowl with plastic wrap and refrigerate for 1 hour. Lightly flour a baking sheet or large platter and set aside. Turn the dough onto a lightly floured work surface, form it into a ball, and cut the ball into quarters. Roll each quarter into a ½-inch-thick rope. Use a sharp knife to cut the ropes into ½-inch gnocchi and put them on the baking sheet. Repeat the process with the remaining dough pieces; you should get about 84. Lightly dust the gnocchi with flour. Bring a large pot of generously salted water to a boil. Boil the gnocchi in batches of 15 to 20; they will take about 3 minutes to cook. They’re done when they float—wait a few seconds before using a slotted spoon to remove the gnocchi to a baking sheet to cool. (They will be delicate when warm but will become sturdier as they cool.) Reserve 1 cup of the cooking liquid. The cooked gnocchi will keep in the refrigerator for 24 hours. In a large skillet over medium heat, warm the oil. Add the garlic and cook, stirring constantly, until softened, about 4 minutes. Add the wine and simmer until the liquid in the skillet has reduced by half, 3 to 4 minutes. Add the gnocchi, peas, butter, and ½ cup of the reserved gnocchi cooking liquid to the skillet. Cook until the ingredients are warmed through and the sauce thickens slightly, about 3 minutes. Add the lemon juice, tarragon, and salt and pepper to taste and toss to combine. Divide the gnocchi between 6 or 8 bowls. Garnish with the chives and serve immediately.

LTS Pumpkin Soup

LTS Pumpkin Soup

LTS Pumpkin Soup

 

1 can Vegetable Broth

1 29oz. can Pumpkin Puree

1 can Chicken Broth

2/3 C. Powdered Milk

2 T. dried Bell Pepper

¼ C. dried Onion

1/8 tsp. Thyme

¼ tsp. Nutmeg

½ tsp. Salt

1-2 T. Parsley Flakes

 

Dissolve Powdered milk in broth in pan.  Add all other ingredients except parsley; heat through.  Sprinkle parsley over each serving. (100-Day Pantry)

Linguine with Artichokes and Leeks

Linguine with Artichokes and Leeks

Linguine with Artichokes and Leeks

2 medium leeks, white and light green parts only, cleaned

6 marinated artichoke hearts with stems (from a specialty food shop), or two 12-oz. jars marinated artichoke hearts in oil, drained

3 T. olive oil

1 T. lemon juice

3 tsp. kosher salt

1 tsp. freshly ground black pepper

1 lb. linguine

1/2 C. freshly grated Parmesan

 

Halve the leeks lengthwise and cut into 1-inch pieces. Halve the artichokes lengthwise.  Heat the olive oil in a large skillet over medium-low heat, add the leeks, and cook until soft but not browned, stirring frequently, about 5 minutes. Remove the leeks from skillet and set aside. Increase heat to medium and add the artichokes. Cook about 3 minutes per side. Return the leeks to skillet and toss to mix. Stir in the lemon juice, salt, and pepper. Cook the linguine according to the package directions, reserving 1/2 C. of the pasta water. Transfer to a large bowl. Add the vegetables to the linguine and toss with half the Parmesan. Add some of the pasta water to moisten, if necessary. Sprinkle with the remaining cheese.

Garlic Flan

Garlic Flan

Garlic Flan

1 head of fresh garlic with large cloves

2 cups heavy cream

1/2 teaspoon dried thyme

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

4 egg yolks

Butter for the ramekins or dish

2 tablespoons chopped chives for garnish

Equipment:

Six 3-1/2 inch ramekins or a soufflé dish

Potato masher

Whisk

Baking pan that’s as deep as the ramekins/dish

 

Preheat the oven to 350º F (175º C). Start boiling 2 cups water in a medium saucepan. Pull the head of garlic apart, but leave the cloves unpeeled. Have the water boiling, and drop the garlic cloves in. Lower the heat, and cook for 5 minutes. Drain the garlic onto a medium bowl and allow it to cool. In the meantime, butter the ramekins or soufflé dish well. Beat the egg yolks in a small bowl. Put the saucepan aside for later (no need to rinse). Start boiling 4 cups of water in a kettle for the final baking in a bain-marie. Squeeze each garlic clove – the cooked garlic will emerge from the root end, not the pointy top. Discard the peels. Mash the garlic with a potato masher until you obtain a paste. Pour the cream into the saucepan and add the garlic paste. Bring the mixture to a simmer. Stir in the thyme, salt and pepper. Take the saucepan off the heat. Add the beaten egg yolks to the cream mixture and whisk to distribute them well. Spoon the cream into buttered ramekins or soufflé dish. Place in the baking dish and put the whole thing in the oven. Pour enough boiling water into the baking dish to come up halfway up the sides of the ramekins/dish. This is important: less than halfway up, and the cream won’t cook all the way through. Bake for 25 minutes. Peek into the oven after 15 minutes. The top will caramelize, but if it looks like it might burn, place a layer of tin foil lightly over the tops of the ramekins/dish. If serving in ramekins, wait 10 minutes before turning them upside down to serve. If using a soufflé dish, serve the flan out of it in generous spoonfuls. Either way, garnish with chopped chives

Gill’s Poached Leek and Blue Cheese Tart

Gill’s Poached Leek and Blue Cheese Tart

Gill’s Poached Leek and Blue Cheese Tart

1 1/2 C. all-purpose flour

1/2 C. (1 stick) unsalted butter

a pinch of sea salt

1 egg yolk

2 to 3 tablespoons cold milk

 

2 or 3 medium leeks (about 1 pound), white part only, washed and sliced into 1/2 inch rounds

1 tablespoon unsalted butter

sea salt and freshly ground black pepper

2/3 C. crumbled good blue cheese

2 eggs

2 egg yolks

1 1/3 C. heavy cream

 

First make the pastry. Put the flour, butter, and salt in a food processor and pulse until the mixture looks like breadcrumbs. I don’t have a food processor, so I do this by hand with a pastry blender. The butter should be fresh from the fridge and cold. If you’re going to blend the butter and flour by hand, cut the butter into 1/4-inch cubes first. Once the mixture is blended add the egg yolk, then pour in the milk in a gradual stream. As soon as the dough starts coming together, stop adding the milk. Turn out and knead lightly a couple of times, then wrap the dough in plastic and chill in the fridge for half an hour. Preheat the oven to 325 degrees Fahrenheit. On a lightly floured surface, roll the pastry out quite thinly and use it to line a 10-inch two-part tart pan, letting the excess pastry hang over the edges. Line the pastry with parchment paper, fill with dried beans, and blind bake in the oven for 20 minutes. Take the tart out of the oven and remove the paper and beans. Lightly prick the bottom all over with a fork, and return to the oven for 5 minutes, until the bottom is dry but not too colored. Carefully trim off the excess pastry with a small, sharp knife. Turn the oven temperature up to 350 degrees. To make the filling, put the leeks into a saucepan with 1/2 C. water, the butter, and some salt and pepper. Bring to a low simmer, then cover and cook gently, stirring once or twice, for about 10 minutes, until just tender. Drain the leeks, reserving the cooking liquid. Spread the cooked leeks on the baked tart shell and cover with the crumbled cheese. Give the leek liquid a chance to cool, then put it in a bowl with the eggs, egg yolks, and cream. Beat the mixture with a whisk until smooth, then season with salt and pepper. Pour the custard over the cheese and leeks. Put the tart back into the oven and bake for about 30 minutes- the custard should be just set when you gently shake the pan. Serve warm or cold.

Dump and Start Instant Pot Creamy Ziti

Dump and Start Instant Pot Creamy Ziti

Dump and Start Instant Pot Creamy Ziti

1 1/2 cup chicken broth

1  cup heavy cream

1 tsp minced garlic dried

salt and pepper to taste

8 oz dry ziti pasta

1 cup red pasta sauce

1 cup parmesan cheese shredded

1/2 cup mozzarella cheese shredded

 

Add the broth, cream, garlic, salt, pepper and noodles to the instant pot in that order. DO NOT STIR, but make sure all noodles are covered. If you need to move some noodles around, that’s okay. Set your Instant Pot to Manual for 6 minutes. Let it naturally release its pressure for an additional 6 minutes then quick release. Add the red pasta sauce to the Instant Pot and give it a stir. SLOWLY add in the cheese while stirring. The cheese will melt and thicken the sauce. The sauce will also thicken as it cools.

Enjoy! Recipe Notes:  This is a very saucy dish- If you like yours with less sauce, just cut back on the red pasta sauce at the end.

Instant Pot Fried Rice

Instant Pot Fried Rice

Instant Pot Fried Rice

2 cups Long Grain Rice, uncooked

2½ cups Vegetable Broth

2 Carrots

3 tablespoons Extra Virgin Olive Oil

½ cup Frozen Peas

2 Medium Eggs

Salt & Pepper to taste

 

Add rice and vegetable stock in your instant pot. Mix so the rice is spread around evenly. Throw in diced carrots and close the lid. Instant Pot Settings: turn the vent to “SEALING” position, press “MANUAL” and adjust the time to 3 minutes. When the instant pot finished cooking, press “CANCEL” button. After 10 minutes, release the pressure manually. Now mix the rice, it will be quite sticky but it should change its texture and lose quite a lot of its stickiness. Move the rice to a side and press the “SAUTE” function. Add oil and frozen peas and sauté for about a minute before mixing everything together. Make a well in the middle of the rice and add beaten eggs. Stir the egg into rice and fry everything together for a further 1-2 minutes before turning off Instant Pot completely. Taste it and if needed, season with salt and pepper. Notes: Remove the inner pot from the instant pot body in order to stop cooking/burning the rice after you are finished.

Palermo Pasta with Anchovies, Raisins, and Pine Nuts

Palermo Pasta with Anchovies, Raisins, and Pine Nuts

Palermo Pasta with Anchovies, Raisins, and Pine Nuts

2 cloves garlic, thinly sliced

3 Tablespoons olive oil

¼ cup pine nuts

¼ raisins

3 Tablespoons tomato purée

2 ounces red wine

6 salt-packed anchovy fillets (or 8 from an oil tin)

½ pound dried pasta (in this case you really do want to splurge on a “fancier” pasta but the type is less important – margarita, bucatini, spaghetti, fettuccine all work well)

homemade breadcrumbs

 

Heat oil in large, deep skillet over medium-low heat. Fry garlic slowly. Once garlic is golden brown, add raisins, pine nuts, and anchovies. Continue frying, stirring regularly, for 2 minutes. Add tomato purée and wine and stir well until combined. Meanwhile, cook the pasta until al dente. Try to time it so the pasta is done at about the same time as the sauce. (Serious Italian cooks tell you that rinsing pasta in cold water ruins it, but I’ve been known to do it quite frequently. I’m working on my timing.) Add the pasta to the sauce and stir until incorporated. Serve garnished with breadcrumbs (they’re missing in the picture below, but the crunch they add is really essential!).

Wild Mushroom, Goat Cheese and Watercress Crepes

Wild Mushroom, Goat Cheese and Watercress Crepes

Wild Mushroom, Goat Cheese and Watercress Crepes

 

Crepes:

 

2 eggs

1 1/4 cups low-fat milk

1/4 teaspoon salt

1 cup all-purpose flour

1 to 2 tablespoons melted butter

 

Mushrooms:

 

2 tablespoons unsalted butter (divided)

8 ounces wild mushrooms, cleaned and sliced

1 medium shallot, minced

2 cloves garlic, minced

Salt and freshly ground black pepper

1 tablespoon extra-virgin olive oil

2 teaspoons lemon juice

1 bunch watercress, stems removed

4 ounces herbed goat cheese

 

To make crepes: Place the eggs, milk, salt and flour in a blender and process until smooth. Let the batter rest at least 15 minutes (or up to 2 days) before using. Place an 8-inch nonstick skillet over medium heat for a couple of minutes. Brush the pan lightly with melted butter. Pour a 1/4 cup batter into the hot pan, wait a few seconds, then tilt the pan in all directions to spread the batter into an even circle. Cook over medium heat until the top is dry, about 1 minute. Loosen the edges with the tip of a spatula, slide it underneath the crepe and carefully turn it over. Cook the other side for about 30 seconds, then slide the crepe onto a plate. Repeat with the remaining batter, stacking the cooked crepes on the plate. To make mushrooms: Heat a large sauté pan over high heat. When hot, add 1 tablespoon of the butter and half the mushrooms. Sauté, stirring occasionally, until the mushrooms are seared, golden brown and dry. Transfer to a plate and repeat with the remaining butter and mushrooms. When all the mushrooms are cooked, return them to the pan, set the heat to medium and add the shallot. Sauté, stirring occasionally, until the shallot is beginning to soften, about 3 minutes. Add the garlic and sauté until fragrant, 1 minute more. Season to taste with salt and pepper. In a medium bowl, whisk together the olive oil and lemon juice. Season with salt and pepper to taste. Add the watercress and toss to coat. Heat a small skillet over medium heat. Add one crepe and spread about 1 tablespoon of the goat cheese on top. Sprinkle with warm sautéed mushrooms and cook until cheese begins to melt. Top with a small handful of watercress, fold the crepe over and slide onto a plate. Repeat with the remaining crepes and filling (save some of the watercress for garnish). Serve 2 crepes per person, topped with watercress.

OVEN-BAKED FALAFEL WITH GARDEN RADISHES. CUCUMBER. AND PEA SHOOTS

OVEN-BAKED FALAFEL WITH GARDEN RADISHES. CUCUMBER. AND PEA SHOOTS

OVEN-BAKED FALAFEL WITH GARDEN RADISHES. CUCUMBER. AND PEA SHOOTS

1/2 medium yellow onion

One 15-ounce can chickpeas, drained and rinsed

Handful of fresh parsley

Juice of 1/2 lemon

1 teaspoon ground cumin

1 teaspoon kosher salt

1/4 teaspoon red pepper flakes (optional)

3 garlic cloves

4 tablespoons whole-wheat all-purpose flour (or gluten-free all-purpose flour)

2 tablespoons olive oil, divided

 

1 cup plain full-fat Greek yogurt

3-inch piece cucumber, grated

Juice of 1/2 lemon

1 tablespoon chopped fresh dill

Kosher salt and freshly ground black pepper

 

4 pita pockets or lavash, warmed in the oven

Thinly sliced cucumber

Thinly sliced radishes

Thinly sliced red onion

Roughly chopped pea shoots

 

Preheat the oven to 4OO°F. To make the falafel, simply whiz all the ingredients (leaving out 1 tablespoon of the olive oil) in a food processor until mostly smooth (with a few remaining chunks). Grease a baking sheet with the remaining tablespoon of olive oil. Using a tablespoon measure, place heaping scoops of the falafel mixture on the baking sheet, then flatten them with the back of the spoon. Bake the falafel rounds for 10 minutes, flip them, and then bake for another 10 minutes, until edges are crisp, and tops are golden. While the falafel bakes, mix together all the sauce ingredients in a medium bowl. Serve the baked falafel with warm pita pockets or lavash, yogurt sauce, sliced vegetables, and pea shoots.

One Pot Pasta with Zucchini, Garlic Scapes, and Leeks in a White Wine Lemon Sauce

One Pot Pasta with Zucchini, Garlic Scapes, and Leeks in a White Wine Lemon Sauce

One Pot Pasta with Zucchini, Garlic Scapes, and Leeks in a White Wine Lemon Sauce

2 tsp. olive oil

2 leeks white and light green parts (see notes)

12 oz whole wheat rigatoni (see notes)

1 small bunch garlic scapes (see notes)

1 large zucchini cut into quarter moons

1/4 tsp. red pepper flakes

1 tsp. dried oregano

1/4 tsp. salt scant (adjust depending on how salty your broth is – mine was not salty)

pinch ground black pepper

1 tsp. lemon zest loosely packed

1 T. lemon juice

1/2 cup white wine of choice

1/2 cup plain , unsweetened almond milk

2 cups low-sodium vegetable broth

fresh basil

 

Heat the olive oil in a large, deep skillet or saucepan over medium heat. Add the chopped leeks (and minced garlic if substituting for the garlic scapes). Stir and cook for 3 to 5 minutes, or until the leeks are somewhat softened. Add the pasta, garlic scapes, zucchini, spices, and lemon zest. Pour the lemon juice, white wine, almond milk, and vegetable broth over the top. Bring the mixture to a boil and then reduce to a simmer. Keep partially covered, and stir frequently, cooking until the pasta is done to your liking and the liquid is thickened – about 7-10 minutes. Add salt to taste. Serve topped with fresh basil. The sauce will thicken up a little more once cooled.

 

To use white, instead of whole wheat pasta, increase the liquid by about 1 cup (please note that I haven’t tested yet with this recipe, but a similar substitution has worked in other recipes). Other pasta shapes should also work. My opinion is that spaghetti/linguine are the best choice, since the more textured pasta shapes can get slightly gummy – they still taste great, though.

 

If you intend to use this for leftovers then I would recommend adding another small drizzle of olive oil to the cooking liquid, to help keep the pasta from sticking together when it cools.

Instant Pot Goat Cheese & Mushroom Frittata

Instant Pot Goat Cheese & Mushroom Frittata

Instant Pot Goat Cheese & Mushroom Frittata

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

5 T. grated Parmesan cheese

1 T. extra-virgin olive oil

8 ounces cremini or white mushrooms, thinly sliced

2 garlic cloves, minced

2 T. finely chopped fresh sage

2 tsp. finely chopped fresh thyme

1 tsp. kosher salt

9 large eggs

1/2 C. whole milk

2 T. all-purpose flour tsp.

¼ tsp. freshly ground black pepper

3 ounces soft goat cheese (or grated hard cheese like cheddar)

 

Butter a porcelain or ceramic (not glass) 7-inch soufflé dish and dust the sides with 2 T. of the Parmesan. Set aside. Using the sauté function, melt the 1 T. butter and the oil in the pressure cooker pot. Add the mushrooms and cook, stirring occasionally, until browned, about 7 minutes. Stir in the garlic, sage, and thyme and cook until the mushrooms are tender, another 2 minutes. Scrape into a small bowl, sprinkle with V4 tsp. of the salt, and set aside until cool, 3 to 5 minutes. In a large bowl, whisk together the eggs, milk, flour, pepper, and the remaining 3A tsp. salt. Stir in the cooled mushrooms and goat cheese, then scrape into the prepared souffle dish. Cover the dish with aluminum foil. Pour 1 1/2 C. water into the pressure cooker (no need to wash it out first). If your steamer rack has handles, place the souffle dish on the rack and lower everything into the pressure cooker pot. If your rack does not have handles, first place the rack in the pot, then lower in the souffle dish using a homemade sling. Lock the lid into place and cook on high pressure for 25 minutes. Let the pressure release naturally for 10 minutes, then manually release the remaining pressure. Carefully remove the dish from the pressure cooker, using the sling or oven mitts. Remove the foil. Heat the broiler. Sprinkle the remaining 3 T. Parmesan cheese over the frittata, then broil until it is golden brown, 2 to 3 minutes. Let it sit for 5 minutes before serving.

Instant Pot Baked Eggs & Tomato Cheese Grits

Instant Pot Baked Eggs & Tomato Cheese Grits

Instant Pot Baked Eggs & Tomato Cheese Grits

 

3 T. unsalted butter

1 T. extra-virgin olive oil

1 C. old-fashioned or stone-ground grits

114.5-ounce can diced tomatoes

1 1/2 tsp. kosher salt

1/4 tsp. freshly ground black pepper

1/2 C. half-and-half or whole milk, or more to taste

1 1/2 C. shredded cheddar cheese (6 ounces) Tabasco or other hot sauce

4 large eggs

Sliced scallions, for serving

 

Using the sauté function, melt 1 T. of the butter and the oil in the pressure cooker pot. Add the grits and cook, stirring occasionally, until toasted, about 3 minutes. Stir in 1 1/4 C. water, the tomatoes, salt, and pepper. Lock the lid into place and cook on high pressure for 10 minutes. Let the pressure release naturally for 10 minutes, then manually release the remaining pressure. Using the sauté function (set to low, if possible), stir the milk, cheddar, and remaining 2 T. butter into the grits. Add Tabasco sauce to taste. Adjust the seasonings if necessary. Immediately, while the grits are still steaming hot. make 4 divots in them, then crack in the eggs. (If the grits have cooled down, turn on the sauté function and reheat them, stirring, before adding the eggs.) Cover the pot (but do not lock on the lid) and let the eggs cook in the residual heat of the pot until they are set to taste, 3 minutes for very runny eggs, 4 to 5 minutes for firmer eggs. Serve immediately, with more hot sauce and scallions sprinkled on top.

Savory Apple Tart with Onions, Cheddar and Thyme

Savory Apple Tart with Onions, Cheddar and Thyme

Savory Apple Tart with Onions, Cheddar and Thyme

16 T. (2 sticks) (8 oz./250 g) unsalted butter, cut into small pieces and frozen until firm

2 2/3 C. (13 1/2 oz./425 g) all-purpose flour, plus more for dusting

1 tsp. kosher salt

1 egg plus 1 egg yolk

1/4 C. (2 fl. oz./60 ml) plus 3 T. ice water

 

1 Tbs. unsalted butter

1 Tbs. extra-virgin olive oil

2 yellow onions, sliced into thin rings

1 C. (8 oz./250 g) crème fraîche

2 tsp. Dijon mustard

1 1/2 C. (6 oz./185 g) shredded sharp cheddar cheese

1 T. fresh thyme leaves, finely chopped, plus more for garnish (optional)

3 or 4 baking apples, such as Granny Smith, cored, partially peeled and thinly sliced

Kosher salt and freshly ground pepper

 

To make the crust, in a food processor, combine the butter, flour and salt and pulse until the mixture resembles coarse meal with some large pieces. In a small bowl, whisk together the egg, egg yolk and ice water. While pulsing, drizzle in the egg mixture until a dough forms. Turn the dough out onto a sheet of plastic wrap, shape into a rectangle and wrap well. Refrigerate until firm, at least 1 hour or up to 2 days. On a lightly floured surface, roll out the dough into a 14-by-21-inch (35-by-53-cm) rectangle and refrigerate until firm, about 15 minutes. Coat a nonstick baking sheet with cooking spray. Fit the dough into the prepared baking sheet. Fold the excess dough under and pinch to form a crust that comes 1/2 inch (12 mm) above the rim. Freeze until firm, about 30 minutes. Position 1 rack in the upper third and 1 rack in the lower third of an oven. Preheat to 375°F (190°C).  Line the dough with parchment paper, pressing it flush against the surface of the dough and leaving a 2-inch (5-cm) overhang on all sides. Top with pie weights or dried beans. Fold the parchment over the edges of the crust. Bake on the lower oven rack for 25 minutes, rotating the baking sheet halfway through.  Remove the parchment and weights. Continue baking until the crust is golden brown and crisp, 15 to 17 minutes more. Transfer the baking sheet to a wire rack and let cool slightly. Reduce the oven temperature to 350°F (180°C). Meanwhile, make the filling: In a large fry pan over medium heat, melt the butter with the olive oil and swirl the pan to combine. Add the onions and cook until lightly browned and starting to caramelize, about 8 minutes per side. Remove from the heat.  In a small bowl, stir together the crème fraîche and mustard and spread evenly over the crust. Sprinkle with 1 C. (4 oz./125 g) of the cheese and the thyme. Arrange the apple slices and onions on top. Sprinkle with the remaining 1/2 C. (2 oz./60 g) cheese, and season with salt and pepper. Bake on the top oven rack until the pastry is golden and the cheese is melted, about 25 minutes. Let cool for 10 minutes, then garnish with thyme, cut into slices and serve. Serves 6.

Very Green Spaghetti

Very Green Spaghetti

Very Green Spaghetti

5 oz dried spaghetti

4 cloves of garlic

7 oz cavolo nero (Tuscan Kale)

1 oz Parmesan cheese

1 oz ricotta cheese

Cook the pasta in a pan of boiling salted water according to the package instructions. Meanwhile, peel the garlic. Tear the stems out of the cavolo and discard, adding the leaves and the garlic to the pasta pan for 5 minutes. Pour 1 1/2 T. of extra virgin olive oil into a blender, then finely grate in the Parmesan. Use tongs to carefully transfer the cavolo leaves and garlic straight into the blender and blitz for a few minutes until super-smooth. Taste and season to perfection with sea salt and black pepper. Drain the pasta, reserving a cupful of cooking water. Return the pasta to the pan and toss with the vibrant green sauce, loosening with a splash of reserved cooking water, if needed, then divide between your plates. Dot over the ricotta, drizzle with a tiny bit of extra virgin olive oil, and tuck right in.

Florentine-Feta Rolls

Florentine-Feta Rolls

Florentine-Feta Rolls

4 green onions, finely chopped

2 garlic cloves, minced

2 T. olive oil, divided

1 (6 ounce) bag fresh Baby Spinach

1⁄4 cup fresh basil

1⁄2 teaspoon salt

1⁄4 teaspoon fresh ground black pepper

1 (13 7/8 ounce) package refrigerated pizza dough (I have used both whole wheat dough and crescent rolls with great results!)

1⁄4 cup crumbled feta cheese

2 T. toasted pine nuts

1 T. butter, melted

1⁄4 cup finely shredded parmesan cheese

 

Preheat oven to 375. Grease 12 muffin cups and set aside. In a large skillet, heat 1 T. oil and cook green onions and garlic until tender. Add spinach and basil; cook and stir over medium heat until just wilted. Drain off excess liquid. Stir in salt and pepper; set aside to cool. On a well-floured surface, unroll pizza dough and shape into a 12×8 rectangle. Brush surface of dough with remaining olive oil. Spread spinach mixture to within one inch of the edges of the dough. Sprinkle with feta and pine nuts.

Starting with a long side, roll into a spiral. Slice roll into 12 pieces and place cut-side up in prepared muffin cups. Brush with butter and sprinkle with parmesan cheese. Bake for 18-20 minutes or until golden brown. Let stand in muffin cups for 2 minutes. Remove carefully and serve warm.

Heirloom Tomato and Ricotta Tart

Heirloom Tomato and Ricotta Tart

Heirloom Tomato and Ricotta Tart

Not worth making this unless you have good, home grown, lovely tomatoes. It is too simple not to use the best ingredients.

1 sheet frozen puff pastry (thawed)

1/2 C. ricotta cheese (fresh homemade is perfect here!)

5 heirloom tomatoes (it is gorgeous with multiple colors, but that’s not required)

Flaky sea salt (Maldon, for example)

Fresh thyme

Preheat oven to 400F.  Place puff pastry on a sheet of parchment paper and gently roll with a rolling pin to even out pastry. Place parchment with puff pastry on a baking sheet and evenly spread puff pastry with ricotta leaving a 1-inch perimeter of puff pastry as you go. Sprinkle ricotta with salt and fresh thyme leaves. Bake pastry for 15 minutes. While the pastry bakes, slice your tomatoes into 1/4 slices (you will need 3-4 slices of each color, depending on the size of your tomatoes). Remove pastry from oven and let cool at room temperature for about 10 minutes. Top pastry off with tomato slices and sprinkle tomatoes with salt and thyme leaves. Slice and serve.

Mushroom Risotto with Lemon and Thyme

Mushroom Risotto with Lemon and Thyme

Mushroom Risotto with Lemon and Thyme

1/4 C. extra virgin olive oil Here’s our favorite organic olive oil.

4 cloves garlic chopped

2 C. Carnaroli rice

3/4 pound mixed mushrooms sliced thin

1 C. dry white wine

6 C. Chicken and Mushroom Broth  or Homemade Chicken Broth

1 T. fresh thyme leaves

1 T. finely grated lemon zest

2 tsp. fine sea salt

1/4 C. heavy cream

 

Warm the olive oil in an enameled cast iron braising dish over medium heat. Stir in the garlic and saute it until fragrant, about three minutes. Stir in the rice, making sure each grain is well-coated with the olive oil, and sauté it until the tips of each grain of rice turn translucent. Turn up the heat to medium-high. Stir in the mushrooms, and pour in wine. Stir the rice and mushrooms gently, but continuously until the rice absorbs the wine. Add the broth a half C. at a time, stirring continuously, and waiting for the rice to absorb the broth before adding more. When the rice is tender and has fully absorbed the broth, yielding a gorgeous creamy texture, turn off the heat, stir in the thyme, lemon zest, salt and heavy cream. Serve warm.

One Pan Skillet Butternut Squash Lasagna

One Pan Skillet Butternut Squash Lasagna

One Pan Skillet Butternut Squash Lasagna

1 lb cubed butternut squash

1 tsp. extra virgin olive oil

salt and pepper

1 C. ricotta cheese

1 C. freshly grated Parmesan cheese

1 tsp. chopped fresh rosemary

pinch freshly grated nutmeg

2 C. marinara sauce ((store bought or homemade))

1/2 C. chopped fresh basil

6 no-boil lasagna noodles

2 C. shredded mozzarella cheese ((about 8 oz))

 

Preheat the oven to 400ºF. Place the butternut squash on a baking sheet and drizzle with the olive oil. Sprinkle with salt and pepper and stir to combine. Spread the squash into a single layer, then roast until the squash is fork-tender, 25-30 minutes, stirring once or twice during baking time. Remove from oven and let cool slightly. In a medium bowl, combine the squash, ricotta, 3/4 C. of the Parmesan, the rosemary and the nutmeg. In another bowl, combine the marinara with the basil. Spread 1/2 C. of the marinara in the bottom of a large nonstick skillet. (Mine is a 12-inch skillet.) Cover the marinara with 2 of the lasagna noodles. Spread half of the butternut squash mixture on the noodles, then sprinkle 1/3 of the mozzarella over the top. Add another layer of noodles, the rest of the butternut squash mixture, 1 C. of the marinara, and half of the remaining mozzarella. Top with the remaining noodles, the rest of the marinara, then the remaining mozzarella. Sprinkle the remaining 1/4 C. of Parmesan over the top.

Cover the skillet and cook over medium-low heat until the pasta is tender and the cheese is melted, about 20 minutes. Halfway through the cooking time, check to see if the edges look dry, and if they do, add up to 1/2 C. of water.) Let the lasagna sit for 5 minutes before serving.

 

Garlic and Cilantro Soup with Poached Eggs and Croutons

Garlic and Cilantro Soup with Poached Eggs and Croutons

Garlic and Cilantro Soup with Poached Eggs and Croutons

2 C. crustless bread, cut into 1/2-inch cubes

1/4 C. plus 2 T. extra virgin olive oil

Kosher salt and freshly ground black pepper

1 tsp. white wine vinegar

4 large eggs

3 garlic cloves, finely minced

5 C. chicken stock

5 C. packed fresh cilantro leaves

 

Preheat the oven to 350˚F. Place the bread cubes in a medium bowl and drizzle 2 T. of the olive oil over them. Season with salt and pepper and toss to coat with the oil. Place in the oven and toast, stirring once halfway through, until the bread cubes just begin to get crisp, about 15 minutes. Remove from the oven and set aside.  Fill a bowl with ice and water. Bring a saucepan of water to a simmer over medium heat, add the vinegar, and mix well. Break each egg into a C. or ramekin and gently transfer the eggs from the bowls into the simmering water, coming as close as you can to the water as you add them. Poach the eggs until the whites are set but the yolks remain runny, about 3 minutes. Using a slotted spoon, remove each egg from the simmering water and transfer to the iced water bath for 2 to 3 minutes. Transfer to a plate lined with paper towels and cover loosely with foil.  In a large saucepan, heat the remaining ¼ C. olive oil over low heat. Add the garlic and cook until it just starts to turn golden and become fragrant, about 3 minutes. Slowly stir in the chicken stock and season with salt and pepper.  Add the cilantro leaves just as you are ready to serve. Divide the toasted bread cubes and eggs among the soup bowls, ladle the soup on top, and serve.

Savory Zucchini Ricotta Cheesecake

Savory Zucchini Ricotta Cheesecake

Savory Zucchini Ricotta Cheesecake

9 inch pan, either a tart pan, pie plate or even a springform pan, it doesn’t matter as long as you brush it well with olive oil so nothing sticks

3 zucchini, sliced lengthwise with a knife, not too thin or it will disappear in the ricotta, thick enough so it still can bend a bit, leaving the skin on so you can see the green sticking up from the ricotta, don’t bury it.

2 C. ricotta cheese

½ C., Pecorino Romano

½ C. of grated mozzarella plus a little more for sprinkling on top

1 garlic clove minced finely

zest of 1 lemon

3 beaten eggs

1 tsp. each of chopped parsley and basil

olive oil for brushing and drizzling

 

Preheat oven to 400 degrees. Oil your pan well on the bottom and sides so nothing will stick. In a bowl add all ingredients and mix well until all is combined. Place mixture into your prepared pan. Take your zucchini slices and arrange them into the ricotta, you might have some leftover slices depending on how big your zucchini is. Place pan onto a rimmed baking sheet for easy in and out of the oven. Bake for 30 minutes then take it out and sprinkle more shredded mozzarella on top, it will give it a nice golden-brown color. Place bake into the oven and bake for 15 to 30 more minutes, ovens and moisture in the ricotta will vary, just continue baking until golden on top and the ricotta is set, check it with the tip of a knife in the center to see if it comes out clean. Let it cool down to room temperature before cutting into it. Drizzle a little olive oil on top before serving.

Baked Mushrooms

Baked Mushrooms

Baked Mushrooms

 

8 large flat mushrooms, such as portabellos, wiped and stalks removed

1 bunch spring onions, sliced

1 clove garlic, peeled and finely chopped

A few sprigs fresh thyme leaves

8oz. Taleggio Cheese

Fresh rocket (arugula)

Juice of 1 lemon

olive oil

 

Preheat the oven to 200°C, 400°F, Gas Mark 6. Lay the mushrooms on a large baking tray and sprinkle with the onions, garlic and thyme. Slice the Taleggio thinly and use to top the mushrooms. Combine the breadcrumbs with the parsley in a bowl and sprinkle over. Bake for 15-20 minutes or until breadcrumbs are brown and the mushrooms are cooked through. Serve with a rocket salad dressed with lemon juice and oil. Alternatively, serve the baked mushrooms on toasted ciabatta.

Fried Lemon Pasta with Chile Flakes

Fried Lemon Pasta with Chile Flakes

Fried Lemon Pasta with Chile Flakes

Kosher salt, as needed

4 lemons, preferably Meyer or other thin-skinned lemons

l pound linguine or spaghetti

4 tablespoons extra-virgin olive oil, plus more for drizzling

pasPinch of sugar

3 tablespoons unsalted butter

3/4 teaspoon red chile flakes, plus more to taste

2/3 cup Parmigiano-Reggiano cheese, plus more for serving (optional)

Freshly ground black pepper to taste

1/2 cup fresh celery leaves, coarsely chopped (optional)

1/3 cup fresh parsley leaves, coarsely chopped (optional)

Flaky sea salt, for serving

 

Bring a large pot of heavily salted water to a boil. Finely grate the zest of 2 lemons and set the zest aside. Juice one of the bald lemons and set the juice aside. (Reserve the second bald lemon in case you want more juice.) Trim the tops and bottoms off the other 2 lemons and cut them lengthwise into quarters; remove the seeds. Slice the lemon quarters crosswise into thin triangles. Blanch the lemon pieces in the boiling water for 2 minutes; then use a slotted spoon to transfer them to a clean dish towel. Taste the lemons; if they seem bitter, repeat the blanching. When the water returns to a boil, add the linguine and cook until it is just shy of al dente, about 2 minutes less than the package directions. Drain, reserving V2 cup of the pasta cooking water. While the pasta is cooking, heat 1 tablespoon of the olive oil in a large skillet over high heat. Add the lemon pieces and a pinch each of salt and sugar. Cook until the lemons are browned, 3 to 5 minutes. Transfer to a plate. Melt the butter with the remaining 3 tablespoons olive oil in the same skillet over medium heat. Add the chile flakes and reserved lemon zest, and cook until fragrant. Whisk in the reserved pasta cooking water. Toss in the pasta, the reserved lemon juice, the cheese, 1 teaspoon salt, and black pepper to taste. Cook until the pasta is well coated with the sauce and has finished cooking, about 1 minute. Toss in the caramelized lemons, and the celery leaves and/or parsley if using. Taste, and add more lemon juice if needed. Serve, topped with a drizzle of olive oil, plus more cheese if you like, and a sprinkle of flak}’ sea salt.

Sheet Pan Lemon-Parmesan Gnocchi with Mushrooms

Sheet Pan Lemon-Parmesan Gnocchi with Mushrooms

Sheet Pan Lemon-Parmesan Gnocchi with Mushrooms

16 ounces dried gnocchi

8 ounces sliced cremini mushrooms

1 bunch asparagus cut into 3-inch pieces

1 lemon, juiced

2 tablespoons olive oil

1/4 cup Parmesan, plus more for serving

1/2 teaspoon granulated garlic

1 lemon, thinly sliced

5-6 fresh basil leaves. thinly sliced (optional)

 

Heat your oven to 450ºF.  In a large mixing bowl, combine the gnocchi, mushrooms, asparagus, lemon juice, olive oil, parmesan, and garlic. Season with salt and pepper. Stir well to combine. Pour the gnocchi mixture onto a baking sheet and spread into a single layer. Scatter the lemon slices over top. Bake for 30 minutes, or until the gnocchi is plump and tender and the asparagus is slightly charred.  Remove the gnocchi from the oven and discard the lemon slices. If desired, Stir in the fresh basil. Serve with extra parmesan.

Wild Mushroom and Brie Quesadilla

Wild Mushroom and Brie Quesadilla

Wild Mushroom and Brie Quesadilla

1 C. Crimini mushroom, sliced

6 oz. oyster mushroom, sliced (approx. one head)

1 small shallot, diced (approx. 2 T. cooked)

1 T. white wine

1 – 8 oz. package brie

2 T. fresh parsley, chopped

2 T. fresh sage, chopped

2 T. fresh rosemary, chopped

2 T. fresh thyme, chopped

Salt and pepper to taste

8 low carb tortillas

Preheat 10″ sauté pan over medium heat. Add butter and mushrooms in sauce and cook until lightly browned- about 5-7 minutes. Add salt and pepper, shallots and prepared herbs and cook 3 minutes more. Pour wine in pan to deglaze for 2 minutes. Take mixture off heat and strain well in colander. Cool mixture. Place about 2 T. mushroom mixture in center of top half of each tortilla. Cut the cheese in eight slices. Pull slices of cheese apart with your fingers and spread equal portions over mushroom mix. Fold empty tortilla half over half with filling to form half moon shape. Pan fry quesadillas in 10″ nonstick pan with a T. of olive oil until golden brown on each side. Cut each quesadilla into three wedges and serve.

LTS Alpine Spaghetti

LTS Alpine Spaghetti

We are camping this weekend.  4 families, 8 girls, daisies and incoming juniors.  I dunno why this is “Alpine”, its not made with pine needles or something.  Maybe just because they make it while hiking.   Since we are car camping, I may put fresh herbs from my garden in the cooler instead of using dried herbs.

Alpine Spaghetti

8 oz. of spaghetti or noodles

1 tbsp of olive oil

1 cup of parmesan cheese

3 tsp of dried sweet basil

1 tbsp of parsley flakes

1 garlic clove, minced

Water

Bring a pot of water to a boil and add spaghetti. Boil for 10 minutes and drain. Add olive oil, mix with pasta, and then add the remaining ingredients. Mix again and serve.

WIW: Deliciously Dented Tofu

WIW: Deliciously Dented Tofu

WIW: Deliciously Dented Tofu

 

This actually looks pretty tasty for tofu, doesn’t it?

1 package (14 oz.) firm or extra-firm tofu, cut into 3/4-inch thick slices

2 T. peanut oil

1 T. sesame oil, plus more for serving

1 tsp. yellow miso paste

1 tsp. soy sauce, plus more for serving

Nonstick cooking spray

2 C. cooked Asian-style short grain rice or Thai sticky rice

Sriracha, for serving

Black sesame seeds, for serving (optional)

 

Preheat waffle iron to medium. Lay a lint-free kitchen towel or two layers of paper towels on a rimmed baking sheet. Lay the tofu slices on top in a single layer. Top with another two layers of paper towels. Place another baking sheet on top, and weight it down with large cans for about 20 minutes to extract excess moisture. In a shallow bowl or deep plate, combine peanut oil, sesame oil, miso paste and soy sauce. Place tofu in soy sauce mixture and turn to coat. Coat both sides of a waffle iron with nonstick cooking spray. Place tofu in waffle iron, close lid, and cook until golden brown and crisp, about 3 to 8 minutes, depending upon your appliance. Repeat until all the tofu is cooked. Spray both sides of waffle iron with more nonstick cooking spray. Place a generous 1/2 C. of rice in the waffle maker. Close lid and cook until rice is just golden and holds together, about 2 to 6 minutes, depending upon your waffle maker. Repeat with remaining rice. Place rice and tofu on plates. Sprinkle tofu with black sesame seeds, if you like. Accompany with more soy sauce, sesame oil and Sriracha for drizzling at the table.

Pantry Pasta with Kale, Chickpeas and Sun Dried Tomatoes

Pantry Pasta with Kale, Chickpeas and Sun Dried Tomatoes

Pantry Pasta with Kale, Chickpeas and Sun Dried Tomatoes

1/2 pound whole wheat or spelt rotini (or any other short pasta)

3 tablespoons extra virgin olive oil (or 2 tablespoons of the sun dried tomato oil and 1 tablespoon extra virgin olive oil)

1 small onion, cut in half and then chopped into thin half moons

3 cloves garlic, crushed

1/2 teaspoon crushed red chilies (optional)

1 14 ounce can chickpeas, drained and rinsed

3 cups frozen chopped kale

1 (~200 mL / 7 ounce) jar oil-packed julienned sun dried tomatoes

1/2 cup grated parmesan cheese

Freshly ground pepper (about 10-15 turns of the pepper grinder) and sea salt

 

Cook pasta to al dente, according to package directions, and reserve 1/2 cup of the cooking water. Heat 2 tablespoons olive oil or sun dried tomato oil in a large saucepan set over medium heat. Add onions and cook until softened. Add garlic and chilies (if using) and cook for a minute more or until garlic is fragrant. Drain sun dried tomatoes of their oil or remove them from oil using a slotted spoon, and then stir sun dried tomatoes, chick peas and frozen kale into the onion mixture and cook, stirring frequently, until kale is hot. Toss pasta with kale mixture, adding 1 tablespoon of olive oil and enough pasta water to get a consistency you are happy with. (I usually end up using about an eighth to a quarter cup of water.) Stir in pepper and parmesan cheese, and add salt to taste (about 1/2 teaspoon).

Nopales and Roasted Corn Tacos

Nopales and Roasted Corn Tacos

Nopales and Roasted Corn Tacos

4 cactus paddles (5-7 inches in length) – cleaned, diced & prepared (as explained above)

1/4 yellow onion, thinly sliced

1 jalapeño or serrano pepper, diced

1/4 C. fresh cilantro leaves

flaky salt to taste

 

1 1/2 C. (8 ounces) fire roasted corn kernels (thawed to room temperature if using frozen)

1 T. neutral cooking oil (we use avocado oil)

8-10 corn tortillas

1 C. shredded jack or cheddar cheese

1/2 C. sour cream mixed with juice of 1/2 lime

1 avocado, cut into slices

crumbled cotija cheese

fresh cilantro leaves & lime wedges for serving

 

Add boiled, cooled & dried cactus with sliced onion, jalape̱o or serrano pepper, cilantro leaves & salt to a medium bowl & toss to combine. Heat a large cast iron skillet with 1 tbsp cooking oil over medium high heat. Add nopales salad to the skillet and cook for a few minutes until mixture is warmed through & just beginning to brown. Add roasted corn to the skillet & cook with the nopales for a few minutes until heated through Рturn off heat & leave skillet on the stovetop to stay warm while you prepare the tacos. Warm a lightly greased griddle over medium heat, once hot, add a few corn tortillas to the griddle & cook for 2-3 minutes. Add a small handful of shredded cheese to each tortilla while still on the griddle. Fill with each tortilla with the nopales & roasted corn mixture, using about 1/3 C. of filling per taco (use more or less depending on the size of your tortillas). Remove filled tortillas from griddle and put on plates to serve. To each taco add 1 tbsp of the lime crema, a slice or two of avocado, crumbled cotija cheese & fresh cilantro leaves. Serve tacos with lime wedges.

 

WIW: Korean Bibimbaffles

WIW: Korean Bibimbaffles

WIW: Korean Bibimbaffles

2 C. slightly overcooked rice

1/2 C. marinated vegetables (available prepackaged at most Korean markets, called banchan)

2 eggs

gochujang (hot pepper paste), as needed

kimchi, as needed

sesame oil

soy sauce

 

Preheat the waffle iron and brush with sesame oil. Place a handful of rice on the waffle iron, distributed evenly. Sprinkle on some of the marinated vegetables and then cover with another handful of rice, evenly distributed. Cook until crispy. (This will take somewhere around 8 minutes, though your waffling time may vary.) While it’s cooking, place a non-stick pan on high heat, add oil and fry an egg sunny side up until it’s crispy on the bottom and soft on top (about a minute). Season the egg with salt and pepper. Assemble your plate with the crispy waffled rice on bottom, egg on top, a spoonful or more of hot pepper paste (depending on taste) and kimchi. Season with soy to your preference and enjoy.

Green-On-Green Sandwiches

Green-On-Green Sandwiches

Green-On-Green Sandwiches 

4slices whole grain bread

2T. Herb Pesto (recipe below)

1/4 C. Pickled Red Onions (recipe below)

1/2C. large spinach leaves

1medium tomatillo or tomato, very thinly sliced

1/4 avocado, thinly sliced and brushed lightly with lime juice

1ounce thinly sliced fresh mozzarella cheese

1/2C. scored and thinly sliced English cucumber

4 leaf or bibb lettuce leaves

 

Place bread slices on a cutting board. Spread slices evenly with the Herb Pesto. Arrange Pickled Red Onions evenly over two slices. Layer the spinach, half of the tomatillos, the avocado, cheese, the remaining tomatillos, cucumbers, and lettuce over onions. Top with the remaining two slices bread, pesto side down. Wrap sandwiches tightly in plastic wrap. Chill for at least 30 minutes before serving.

 

Pickled Red Onions

 

1 large red onion, halved and thinly sliced (2 C.)

1/2C. red wine vinegar

1T. sugar

1/4tsp. salt

 

In a medium bowl combine vinegar, sugar, and salt, stirring until sugar dissolves. Stir in onion. Cover and let stand at room temperature for 1 1/2 hours, stirring occasionally. Chill for longer storage (up to 3 days). Drain before using.

 

Herb Pesto

 

1 1/2 C. packed fresh basil leaves

1/4C. slivered almonds, toasted

2T. snipped fresh flat-leaf Italian parsley

2 T. snipped fresh tarragon

1 large clove garlic, quartered

3T. olive oil

1/4tsp. cracked black pepper

1/8tsp. salt

 

In a food processor or blender combine basil, almonds, parsley, tarragon, and garlic. Process until herbs are finely chopped. Add oil, pepper, and salt; process to a coarse puree. Transfer pesto to a small bowl and press plastic wrap directly onto the surface of the pesto. Chill. May be made up to 1 week ahead.

 

 

Yield: 2 sandwiches

Calories: 302

Fat: 14g

Fiber: 7g

WIW: Waffled Falafel with Tzatziki and Lemon Rice

WIW: Waffled Falafel with Tzatziki and Lemon Rice

WIW: Waffled Falafel with Tzatziki and Lemon Rice

1 (15 oz) can chickpeas, drained

1 onion, chopped

1/2 C. fresh parsley

2 cloves garlic, chopped

1 egg

2 tsp. ground cumin

1 tsp. ground coriander

1 tsp. salt

1 dash pepper

1 pinch cayenne pepper

1 tsp. lemon juice

1 tsp. baking powder

1 T. olive oil

1 C. dry bread crumbs

 

Mash chickpeas in a large bowl until they form a thick paste; set aside. In a food processor or blender, combine onion, parsley and garlic and process until smooth. Add to mashed chickpeas. In another bowl, mix together egg, cumin, coriander, salt, pepper, cayenne, lemon juice, baking powder, and olive oil. Add to chickpea mixture and stir until combined. Slowly add breadcrumbs until the mixture is no longer sticky but still holds together. Form heaping T. into balls and place the  fridge until you’re ready to cook. Heat up waffle iron, spray with a little cooking spray if your iron tends to stick, and cook falafels for a few minutes until lightly browned. Serve in fresh pita bread with tzatziki, greek salad and lemon rice.

 

(Falafel with rice? Weird. Serve in a pita drizzled!)

Linguine with Arugula & Pine Nuts

Linguine with Arugula & Pine Nuts

Linguine with Arugula & Pine Nuts

1 lb. Linguine

1/2 C. olive oil

4 ounces arugula, trimmed

1 C. freshly grated Parmesan cheese

1/2 C. pine nuts, toasted

Additional freshly grated Parmesan cheese

 

Cook linguine in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Meanwhile, heat oil in heavy large skillet over medium heat. Add arugula and stir until just wilted, about 30 seconds. Remove from heat. Drain pasta and return to pot. Add arugula and toss well. Add 1 C. Parmesan and salt and pepper to taste; toss well. Transfer to bowl. Sprinkle with pine nuts. Serve immediately, passing additional Parmesan separately.

Baked Brie Strata

Baked Brie Strata

Baked Brie Strata

2 small Zucchini, cut crosswise into ¼” thick slices, about 2 C.

Salt & Pepper

Olive Oil Pam

6 slices Whole Wheat Bread, dried, and torn into bite sized pieces

4.4oz. pkg. Brie, cut into ½” cubes

1 C. halved Cherry Tomatoes

4 Eggs

2/3 C. evaporated Fat-Free Milk

1/3 C. Scallions, sliced

3 T. chopped fresh Dill

Salt and Pepper

 

In covered medium saucepan, cook zucchini in a small amount of boiling water for 2-3 minutes, or until just tender. Drain and transfer to medium bowl. Season with salt and pepper and set aside. Meanwhile, coat a 2 quart rectangular baking dish with nonstick cooking spray. Arrange 4 C. of the bread in the baking dish. Arrange zucchini and tomatoes on top. Cover with remaining 2 C. of bread pieces. In medium bowl, whisk together eggs, milk, green onions, dill, salt and pepper. Pour evenly over bread mixture in baking dish. Lightly press down layers with the back of a spoon. Cover with plastic wrap and chill in the refrigerator for 4 to 24 hours. Preheat oven to 325. Remove plastic wrap and cover baking dish with foil. Bake for 30 minutes. Uncover and then back an additional 25-30 minutes or until a knife inserted into the center comes out clean. Let stand for 10 minutes before slicing and serving.

 

Yield: 6 servings

Calories: 216

Fat: 10g

Fiber: 3g

Zucchini Ribbons with Ricotta

Zucchini Ribbons with Ricotta

Zucchini Ribbons with Ricotta

 

2 small tomatoes, cored and cut into small cubes

Kosher salt

3 medium zucchini

2 tablespoons extra virgin olive oil

2 large garlic cloves, very thinly sliced

1 small fresh hot red chile, split in half lengthwise to expose the seeds

Freshly ground black pepper

1/2 cup whole-milk ricotta cheese

1 cup mixed fresh tender herbs, such as basil, chives, and/or tarragon

3 tablespoons grated aged sheep’s-milk cheese

 

Season the tomatoes with a little salt. Slice the zucchini lengthwise into long paper-thin slices, using a mandoline or a sharp vegetable peeler. In a large sauté pan, heat the olive oil over low heat and sauté the garlic and chile until they are fragrant and softened but not browned, about 4 minutes. Season with a little salt. Add the zucchini, raise the heat to medium-high, and toss gently with tongs, seasoning very generously with salt and pepper. Continue to cook while tossing occasionally until the zucchini is slightly wilted and warmed through but still firm and not yet giving off very much liquid, about 2 minutes. Add the tomatoes and toss for a moment, until they are hot and begin to give off a little liquid. Reduce the heat to low and add the ricotta and herbs, combining them with the zucchini and tomatoes to create a creamy, light pink sauce. Divide between two warm bowls, and serve topped with the grated sheep’s-milk cheese.

Gnocchi Alfredo with Portobello Mushrooms

Gnocchi Alfredo with Portobello Mushrooms

Gnocchi Alfredo with Portobello Mushrooms

1/2 cup unsalted butter

2 cloves garlic, pressed

6oz portobello mushrooms, sliced thin

3 cups heavy whipping cream

1/2 tsp kosher salt

1/2 tsp black pepper

25 oz package frozen gnocchi, (or fresh)

1 1/2 cups shredded parmesan cheese

parsley, for garnish, optional

In a large skillet, sauté butter with garlic and mushroom slices over medium heat, until softened (about 5 minutes).  Slowly add in heavy cream, whisking while you add it to the skillet. Season with salt and pepper. Simmer over medium heat for about ten minutes. Sauce should thicken up slightly.

Add in gnocchi (frozen or fresh) and simmer until cooked through. If the gnocchi is frozen, this could take about 5 minutes. Add in parmesan cheese, stir and sprinkle with a sprig of parsley for garnish. Serve hot and ENJOY.

Creamy Spiced Cauliflower Soup

Creamy Spiced Cauliflower Soup

Creamy Spiced Cauliflower Soup

1 T. olive or coconut oil
2 medium yellow onions, diced
1 bay leaf
1 1/4 tsp. ground cumin
1 tsp. kosher salt
1 tsp. ground turmeric
1/2 tsp. ground coriander
1/8 tsp. ground cardamom
dash of ground black pepper
sprinkling of crushed red pepper flakes
4 garlic cloves, minced

4 1/2 C. vegetable broth
1 large head of cauliflower, roughly chopped to the same size

1 C. canned coconut milk
fresh dill

In a large soup pot, heat the oil over medium-low. Add all the aromatic ingredients, except for the garlic. Sauté, stirring occasionally until the onions become translucent, about 10 minutes. Then, add the garlic and sauté another few minutes. Add the broth and cauliflower and bring to a boil over high heat. Reduce to a simmer and allow to cook for about 15 minutes, until the cauliflower is tender. Remove from heat and transfer carefully to a blender. Blend on high (allowing steam to vent) for a few minutes, until silky and smooth. Return to pot. (Can use immersion blender) Stir in coconut milk, garnish with dill to serve.

Baked Chili Relleno Eggs

Baked Chili Relleno Eggs

Baked Chili Relleno Eggs

2 4oz. cans Whole Green Chilis (or 8 fresh roasted chilis)
2 C. grated Monterey Jack Cheese, divided
1 ½ T. Butter
6 Eggs
1 T. Flour
2 C. Milk
1/8 tsp. Chili Powder

Preheat oven to 325. Slit each chili down one side and fill loosely with grated cheese, using 1 cup cheese for all chilis. Lay filled chilis in a lightly buttered, soufflé type backing dish. In separate bowl, beat eggs and flour. Stir in milk and chili powder. Fold in remaining grated cheese. Pour eggs over chilis. Bake 45 minutes to an hour, until top is bubbly and a knife inserted near center comes out clean.

from The Idiot’s Guide Glycemic Index Cookbook

Yield: 6 servings
Calories: 282
Fat: 21g
Fiber: 0g

Mushroom Soup without Cream

Mushroom Soup without Cream

Mushroom Soup without Cream

2 tablespoons butter
1 cup peeled and sliced carrots
1 cup sliced onions
1 cup sliced leeks (optional)
1/2 cup sliced celery
1 teaspoon fresh thyme leaves
2 pounds sliced fresh brown or white mushrooms
6 cups chicken stock
salt and pepper to taste
1/2 cup chopped green onion

Melt the butter in a stock pot over medium heat. Add carrots, onions, leeks, and celery. Cook and stir until tender, but not browned, about 10 minutes. Stir in thyme and mushrooms, and continue cooking until mushrooms are soft, about 5 minutes. Pour chicken stock into the pot, and season with salt and pepper. Cover, and simmer over low heat for 30 minutes. Ladle into bowls, and serve with green onions sprinkled on the top.