1 Avocado
1 T mayo
juice of 1 lime
1/2 tsp. salt
1/4 tsp. sugar
half of jalapeno (with seeds if spiciness is desired)
1/3 C. of milk
Add first 6 ingredients in the food processor and pulse a few times until smooth. Slowly add milk and puree until smooth and has reach the consistency that you want.
3 cloves of garlic, minced
2 red chili peppers, minced (for more heat leave the seeds in, for less remove them)
1 tsp ginger, grated
½ cup sugar
¼ cup rice vinegar (or white vinegar)
½ cup water
1 tbsp cornstarch
3 tbsp water
salt to taste
In a small saucepan, combine garlic, chili pepper, ginger, sugar, rice vinegar and water. Bring mixture to a boil, reduce heat and simmer for five minutes. In a small bowl, mix cornstarch and water to create a slurry. Pour cornstarch mixture into the sauce whisking constantly until it thickens. Allow mixture to cool and store it in a mason jar in the refrigerator.
4 pounds sungold tomatoes
3/4 cup lemon juice
2 tablespoons cider vinegar
3/4 cup brown sugar
2 cups sugar
2 teaspoons cinnamon
2 teaspoons nutmeg
In a food processor or blender, blend the tomatoes until mostly smooth. Mix the tomato puree with the rest of the ingredients in a large stockpot. Heat over medium-high heat and bring to a boil. Reduce the heat and allow to simmer for about an hour, or until the preserves will mound on the back of a spoon without sliding off immediately. Use an immersion blender to smooth out the preserves.
Tip: If you don’t have an immersion blender, you can process the preserves in batches in a food processor or blender. Alternatively, don’t blend the preserves any further, and enjoy the more chunky preserves.
While the preserves cook, prepare for canning. Wash the jars and flat lids with hot, soapy water. Put the jars in the canning pot and fill the pot with hot water. Heat over medium-high heat to keep the jars hot. Place the lids in a heat-proof bowl.
When the preserves are almost done, move some of the boiling water from the canning pot into the heat-proof bowl containing the lids. Line the hot jars up on a folded towel, then pour the water out of the heat-proof bowl and off the lids.
Fill the jars with preserves up to ¼†below the rim. Use a clean towel to wipe any preserves off the rims, then top each jar with a lid and a tightened ring. Place the jars back in the canning pot and make sure they are covered by at least 1 inch of water. Bring to a boil and process for 15 minutes. Place the jars on a folded towel and allow to sit, undisturbed, for 24 hours. Check the seals of the lids after 1 hour. If a seal has not formed, refrigerate the jar immediately.
Try making a grilled cheese and tomato preserves sandwich.
3 C. sea salt crystals
1 1/2 C. dried rosemary (cracked rosemary is best)
(If you don’t have cracked rosemary, measure rosemary and put into food processor with steel blade attached. Process about 2 minutes, until rosemary is broken into small bits.) Combine salt and rosemary in food processor and process with steel blade less than one minute, until salt and rosemary are well combined. Don’t process too long. You want this to still have a slightly chunky texture. Suggested uses: Use sparingly, as you would regular salt. Sprinkle on fresh tomatoes, cucumbers, or avocado. An excellent seasoning for eggs, potatoes, butternut squash, or chicken. Delicious on any type of roasted or grilled vegetables.
3 large fresh peaches, peeled
3 T. granulated sugar
Juice from 1/2 lemon
2 T. bourbon
1/2 tsp. minced fresh thyme, lightly packed
Using a sharp knife, cut peaches into 1/2-inch segments. In a large saucepan, place peaches, sugar, lemon juice, bourbon, and thyme. Bring to a boil over medium high heat and reduce the heat to bring the jam to a simmer. Continue simmering, stirring occasionally, until jam thickens to desired consistency (about 20-30 minutes). If the peaches are too large for your tastes, mash them a bit with a fork to smooth out the jam. Remove from heat and allow to cool slightly. Serve on bread, scones, biscuits, or as an ice cream topping.
3 medium onions, halved lengthwise and thinly sliced crosswise
3 T. unsalted butter
1/3 C. sugar
1/2 tsp. salt
1/4 tsp. black pepper
1/8 tsp. dried hot red pepper flakes
1/2 C. dry white wine
1 T. red-wine vinegar
1/4 C. packed dried apricots, thinly sliced
3/4 C. drained oil-packed sun-dried tomatoes, chopped
Cook onions, butter, sugar, salt, pepper, and red pepper flakes, covered, in a 10-inch heavy skillet over low heat, stirring occasionally, until onions are soft and pale golden, about 30 minutes. Add wine, vinegar, apricots, and tomatoes and simmer, uncovered, stirring occasionally, until thick, 20 to 30 minutes. Serve at room temperature. Makes about 2 cups.
2 (15-ounce) cans chickpeas, drained and rinsed
5 cloves garlic, peeled
1/4 cup water (or 2 tablespoons water + 2 tablespoons olive oil)
1/4 cup tahini
(optional) 1/4 cup crumbled blue cheese
4-8 tablespoons hot sauce*, to taste
2 Tablespoons freshly-squeezed lemon juice
1.5 teaspoons smoked paprika
1 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon freshly-ground black pepper
(optional toppings: olive oil, chopped roasted red peppers, thinly-sliced green onions, extra crumbled blue cheese)
Add all ingredients to a food processor or blender (*starting with only 4 tablespoons of hot sauce, if you don’t like much heat). Pulse until combined. Taste, and add more hot sauce to taste, if desired. Serve with your desired dippers, garnished with optional toppings if desired.
2 medium eggplant
2 cloves garlic
1 T. extra virgin olive oil
handful fresh mint
1 tsp hot red pepper flakes
1 tsp cumin
1/2 tsp turmeric
1/2 tsp garam masala
Salt and pepper to taste
Begin by roasting your eggplant. I had roasted mine the day before so unfortunately there are no pictures of that, but if you’re uncertain on what to do it’s very easy. Preheat your oven to 450 F. Put your eggplant on a cookie sheet with a rim as it will release some juice as it roasts. Let the eggplant roast away for about 45 min – 1 hour, turning it over halfway through so that it cooks evenly. You should see some charring where it was sitting on the sheet, and you can tell that it’s done when it has collapsed and juices have started to leak out….in the nicest way possible. Let the eggplant cool down, and then scoop the insides out and into a food processor. If you roast the eggplant long enough you can actually just cut off the top and peel the skin away in one big chunk. Add the two cloves of garlic to the food processor and puree the mixture until you can’t see any white chunks of garlic whirring by you. Peel the mint leaves off of the stems and add this to the pureed eggplant along with the spices and a generous sprinkling of salt. Process this and you’re done!
8 cups fresh figs
3 cups water
1 tablespoon baking soda
1 1/2 cups sugar
Zest 1 lemon
2 tablespoons fresh lemon juice
1/2 cup ROOT 80 Proof Spirits (optional)
Put figs in a large bowl, mix 2 cups water with baking soda in a large measuring cup. Pour soda water mixture over figs, press figs into water to remove debris then rinse with cold water. Cut figs into small pieces. In a large stockpot add figs, sugar, lemon zest, lemon juice, and 1 cup remaining water. Cook over medium high heat for 15-20 minutes, stirring occasionally. Remove pot from heat, puree mixture with an immersion blender until smooth. Return to heat, bring to a boil and cook for 10 minutes. Remove pot from heat and process hot mixture again with immersion blender until thick and creamy (resembles very thick applesauce). Add 1/2 cup ROOT 80 Proof Spirits, stir to blend. Return to heat and cook additional 10 minutes, stirring constantly. Ladle hot preserves into sterilized jars, cover jars with cleaned lids and rims, process in a hot water bath for 15 minutes. Allow preserves to cool, store in a dry dark place.
2 cups watermelon juice (from about 1 small or 1/2 large watermelon)
3 tablespoons fresh or bottle lemon juice
3 1/2 cups granulated sugar
1 pouch Certo liquid pectin
To make watermelon juice, roughly chop watermelon. You’ll need about 6 cups of chopped melon to produce about two cups of juice. Run melon through a food mill (if you have one), or crush and then strain through a fine mesh sieve to remove any seeds or pulp. Prepare canner and wash/sterilize 8 4-ounce canning jars. Keep jars in hot (not boiling) water until ready to use. Combine watermelon juice, lemon juice, and sugar in a 6 to 8-quart nonreactive saucepan. Bring to a full roiling boil (a boil that doesn’t stop bubbling when stirred) over high heat, stirring constantly. Quickly stir in pectin. Return to a full rolling boil and boil exactly 1 minute, stirring constantly. Remove from heat. Skim off any foam with a metal spoon. Ladle hot jam into jars, leaving 1/4-inch of headspace. Wipe the rims clean and top with lid; screw on ring until finger tight. Process in a boiling water bath for 7 minutes. Remove from water and let cool completely, 12 to 24 hours. Check seals. Any unsealed jars should be refrigerated and used within 1 month. 6-7 4oz. Jars
1 (12-ounce) bag fresh cranberries
1 1/2 cups plus 2 T. water, divided
1/2 cup plus 2 T. sugar
1 tsp. orange zest
1/4 cup fresh orange juice
1 T. cornstarch
In a medium saucepan over medium-high heat, combine the cranberries, 1 1/2 cups water, sugar, orange zest, and orange juice. Cook until cranberry skins begin to split, about 5 to 10 minutes. Using a potato masher, crush cranberries until no whole berries remain. Reduce heat to medium-low, and cook, stirring occasionally, until thickened, 5 to 10 minutes. In a small bowl, combine remaining 2 T. water and cornstarch, and stir until smooth. Pour into the cranberry mixture and cook for 6 minutes. Remove from heat, and cool for 15 minutes before serving.
1 preserved lemon, rinsed under cold water, pulp and rind roughly chopped
1/2 C. sesame tahini
2 T. miso paste
2 cloves garlic, peeled
1/4 tsp. cayenne pepper
4 T. olive oil
1 16-ounce can chickpeas (keep the liquid)
Combine the lemon, tahini, miso, garlic, cayenne, olive oil, chickpeas, and 4 T. of chickpea liquid in a blender or food processor. Blend until smooth. Add more chickpea liquid if necessary to get to a good, silky consistency. I predict you will taste this to see that it is the right consistency, and then you will eat most of it out of the blender. This is that kind of hummus.
1-
14 oz can diced tomatoes
1- 10 oz can orginal Rotel
1/2 small onion, roughly chopped
1 clove garlic, peeled and smashed
1/2-1 jalapeno, seeded or not (depends on how spicy you like it)
1 tsp. honey (do not leave this out! It makes the salsa taste like restaurant salsa!)
1/2 tsp. salt
1/4 tsp. ground cumin
small to medium size handful of cilantro, washed
juice of 1 lime
Put all the ingredients in the base of a food processor or good blender and pulse to combine for 30 seconds or so until all the ingredients are finely chopped and salsa is desired consistency. Taste for seasoning and adjust to taste. Serve with chips or over tacos.
1 cup monterey jack cheese or 1 cup asadero cheese or 1 cup chihuahua cheese, shredded fine
4 ounces green chilies
1/4 cup half-and-half
2 tablespoons onions, chopped fine
2 teaspoons ground cumin
1/2 teaspoon salt
1 serrano pepper, chopped fine (optional)
1 tablespoon fresh cilantro, chopped fine (optional)
Put all ingredients in a double boiler and heat on medium. Cook until melted and well blended, stirring occasionally. Serve with fresh tostadas or hot flour tortillas.
3 lb. Ripe Bell Peppers
2 tsp. small Capers
2 tsp. finely chopped fresh Flat Leaf Parsley
1 C. White Wine Vinegar
1 C. Water
¼ C. Sugar
1 ½ tsp. Fine Sea salt
2 cloves Garlic, sliced paper thin
EVOO
2 sterilized 1 pint jars and their lids
Arrange an oven rack 4 inches below the broiler and preheat the broiler. Place the peppers on a baking sheet and broil, turning every couple of minutes with tongs, until they are blistered and somewhat blackened on all sides. (Alternatively, you can char the peppers on a grill.) Transfer to a bowl, cover with plastic wrap, and let steam for about 10 minutes. Lay a pepper on a cutting board near the sink and slice or gently pull off the stem. Let any juice from the pepper drain into the sink. Cut the pepper in half and scrape off the charred skins, seeds, and innards. Cut the halves lengthwise into thin strips, about 1/4 inch thick. Clean and slice the remaining peppers and transfer them to a heatproof bowl. Stir in the capers and parsley. Bring the vinegar, water, sugar, salt, and garlic to a boil in a saucepan set over medium-high heat. Boil the brine for 2 minutes to dissolve the sugar and salt, and then pour it over the peppers. Let steep for 1 hour. Drain the peppers, reserving a little of the brine. Pack the peppers tightly into the sterilized jars. Spoon l T. brine over the peppers; then fill each jar with enough oil to cover the peppers completely. Cover tightly and let sit at cool room temperature for 24 hours. Check to make sure the peppers are still submerged; if not, add more oil. Let the peppers cure for at least 2 days before using, then store in the refrigerator for up to 3 months. To serve, remove from the jar only as much as you plan to use and let it come to room temperature. Top off the jar with more oil as necessary to keep the remaining peppers submerged.
Try toasting some crostini, top with fresh mozzarella, these peppers, and drizzle with pepper oil and salt.
1/2 C olive oil
1 tsp dried crushed red pepper
In a small, heavy saucepan, heat the oil and red pepper flakes over a low flame, stirring occasionally, until a thermometer inserted into the oil registers 180 degrees, about 5 minutes. Remove from the heat and let cool to room temperature, about 2 hours. Transfer oil and pepper flakes to a 4-ounce bottle or other small container and seal the lid. Refrigerate. Can be used as a dipping oil for breads, or to liven up the flavors in other dishes-as your cooking oil, in salad dressing, or just drizzled over grilled fish or meat. Keeps in the fridge for a month.
Add avocado cubes, chopped fresh cilantro and a squeeze of lime juice.
Stir in mango chunks, chopped fresh cilantro and a squeeze of lime juice
Fold in a small can of drained, crushed pineapple and fresh cilantro
Marinate chunks of white Mexican cheese in salsa; serve with toothpicks
Stir in a small can of drained corn
Combine with drained and rinsed canned black beans and drained canned yellow corn.
Add chopped jicama, shredded carrot and chopped fresh ginger.
Stir in a chopped fresh, vine ripe tomato.
Mix shredded radish and pinch of ground cumin with the salsa.
Add chopped canned tomatillos.
Stir in a chopped, soaked chipotle pepper.
Ass 1 tsp. prepared horseradish and fresh lemon juice; serve with shrimp.
Mix in chopped roasted red peppers, a dash of balsamic vinegar and chopped fresh basil.
Ass a couple T. plain yogurt, chopped cucumber and cumin seed. Serve with toasted pita bread wedges.
Fold in shredded carrot, a dash of fish sauce, a squeeze of lime juice and chopped fresh Jalapeño pepper to taste. Serve with crackers.
3 T. salt
1 T. instant tomato soup mix (Knorr tomato with basil works great)
2 tsp. chili powder
1/4 tsp. ground cumin
1/4 tsp. ground black pepper
Combine the ingredients in a small bowl and stir well. Store in a covered container.
Cape Gooseberry-Rose Preserves
1 ¼ lb. Cape Gooseberries, husks and stems removed
1 ½ C. sugar
3 T. bottled Lemon Juice (fresh squeezed is not safe to use)
2 tsp. Rose Water
Place 2 small plates in freezer to chill. In large saucepan, bring gooseberries, sugar, and lemon juice to boil, stirring often, over medium-high heat. Once sugar has completely dissolved, remove pot from heat and crush fruit coarse with potato masher, leaving some berries intact. Return mixture to boil over medium-high heat and cook, stirring and adjusting heat as needed, until mixture registers 217 to 220 degrees, 12 to 15 minutes. (Temperature will be lower at higher elevations; click here for more information.) Remove pot from heat. To test consistency, place 1 tsp. preserves on chilled plate and freeze for 2 minutes. Drag your finger through preserves on plate; preserves have correct consistency when your finger leaves distinct trail. If runny, return pot to heat and simmer for 1 to 3 minutes longer before retesting. Skim any foam from surface of preserves using spoon and stir in rose water. Meanwhile, place two 1-C. jars in bowl and place under hot running water until heated through, 1 to 2 minutes; shake dry. 5. Using funnel and ladle, portion hot preserves into hot jars. Let cool to room temperature, cover, and refrigerate until preserves are set, 12 to 24 hours. (Preserves can be refrigerated for up to 2 months.) You may can for long term storage as well.
Easy Cape Gooseberries Preserves
4 C. cape gooseberries, husked
1 lemon, juice and zest
1 1/2 C. sugar
Instructions
Combine the cape gooseberries, juice and zest of one lemon, and sugar in a heavy-bottomed sauce pan over medium heat. Bring to a boil, stirring occasionally, and reduce heat to maintain a simmer for 30 to 40 minutes. You can mash the gooseberries toward the end if you want a smoother jam, but I love the textural quality of leaving some of the fruit whole. Pour the preserves into sterilized canning jars. Seal the jars, then submerge them in a pot of water and boil for 5 minutes. Carefully remove the jars and let cool. Check the lids to make sure they’ve fully sealed; refrigerate any jars with imperfect seals. The jam will keep in the fridge for several months, so you can skip the canning process and simply refrigerate your final product after it’s cooled to room temperature.
5-5-5 Instant Pot Hard Boiled Eggs
I highly recommend using the steamer/strainer basket instead of the trivet; it simplifies things a little
6 to 12 eggs
Add 1 C. water to a pressure cooker. Place a steamer basket or trivet inside and arrange the eggs carefully on top, making sure none are leaning against the side of the cooker. Place the lid on the cooker and make sure the pressure knob is in the SEALING position. Using the display panel, select the STEAM function, high pressure, and use the +/- buttons until the display reads 5 minutes. While the eggs cook, fill a bowl with ice cubes and water. When the cooker beeps to let you know it’s finished, let it come down naturally from pressure until the display reads LO:5. Switch the pressure knob from the SEALING to the VENTING position. Use caution while the steam escapes—it’s hot. Remove the lid and immediately remove the eggs, placing them one at a time into an ice bath to stop the cooking process. Let sit for 5 minutes before peeling.
1/2 cup mayonnaise
2 tablespoons French dressing
4 teaspoons sweet pickle relish
1 tablespoon finely minced white onion
1 teaspoon white vinegar
1 teaspoon sugar
1/8 teaspoon salt
Combine all of the ingredients in a small bowl. Stir well. Place sauce in a covered container and refrigerate for several hours, or overnight, so that the flavors blend. Stir the sauce a couple of times as it chills. Makes about 3/4 cup.
2 Cups half−and−half
1 T. clam juice
2 T. dry white wine
3 T. butter
1 shallot, finely chopped
2 T. flour
4 Cups rough chopped spinach
1 Cup canned artichoke hearts, chopped
8 large shrimp, peeled, cleaned and chopped
1/8 tsp. cayenne pepper (more to taste)
1/8 tsp. freshly ground black pepper
1/2 Cups shredded Mozzarella cheese, optional
In a large saucepan over medium heat, combine half−and−half, clam juice and white wine. In a separate saucepan, melt butter. Add shallots and sauté until translucent. Add flour to butter mixture, stirring until flour is absorbed. Cook, stirring constantly, 2−3 minutes. Add heated half−and−half mixture all at once to the shallot mix, stirring constantly with a wire whip to remove any lumps. Add spinach, artichokes, shrimp, cayenne and black pepper and bring to a boil. Reduce heat and simmer 3 minutes, stirring occasionally, so the mixture does not scorch. Remove mixture from heat, and stir in cheese, if desired. Pour dip into bowl and serve hot.
1 Tablespoon Flour
1 Teaspoon Chili powder
1 Teaspoon Paprika
3/4 Teaspoon Salt
3/4 Teaspoon Minced onion
1/2 Teaspoon Cumin
1/4 Teaspoon Cayenne pepper
1/4 Teaspoon Garlic powder
1/4 Teaspoon Sugar
1/8 Teaspoon Ground oregano
Combine all of the ingredients in a small bowl.
Sweet Cherries in Honey-Vanilla Syrup
2 lb. sweet red cherries, pitted
¾ C. honey
¾ C. granulated sugar
5 ¾ C. water
½ vanilla bean
Combine honey, sugar, and water in a large pot or Dutch oven. Stir over low heat until sugar and honey have dissolved. Add cherries and vanilla bean. Cook over medium-low heat until cherries are warmed through. Remove vanilla bean. Ladle hot cherries into jars and cover with syrup, leaving ½ inch headspace. Remove air bubbles. Wipe jar rims with a damp paper towel. Top with two-piece lids and rings, and process in a water bath for 10 minutes.
Quick Pickle Chips
Be sure to choose the freshest, firmest pickling cucumbers available, for guaranteed crunch. These pickles cannot be processed for long-term storage.
3/4 C. seasoned rice vinegar
1/4 C. water
1 garlic clove, peeled and halved
1/4 tsp. ground turmeric
1/8 tsp. black peppercorns
1/8 tsp. yellow mustard seeds
8 ounces pickling cucumbers, ends trimmed, sliced 1/4 inch thick
2 sprigs fresh dill
Bring vinegar, water, garlic, turmeric, peppercorns, and mustard seeds to boil in medium saucepan over medium-high heat. Meanwhile, place one 1‑pint jar under hot running water until heated through, about 1 minute; dry thoroughly. Pack cucumbers and dill into hot jar. Using funnel and ladle, pour hot brine over cucumbers to cover. Let jar cool to room temperature, about 30 minutes. Cover jar with lid and refrigerate for at least 2 1/2 hours before serving. (Pickles can be refrigerated for up to 3 weeks; pickles will soften significantly after 3 weeks.)
Melon Jam with Lime and Vanilla
For 3 jars
2 large Melon
1 lime
1 Vanilla pod
750 g Sugar in pieces
Cut the melons in half. Remove the glitches. Take the flesh. Weigh it: you have to get 1 kg. Bring 15 cl of water with the sugar to a boil in a jam bowl (or in a casserole). Add melon, grated zest and lime juice and split vanilla bean. Cook for about 50 minutes over low heat, turning often. Check the cooking: a few drops poured on a cold plate flow slowly (this jam is always a little liquid). Skim and put in jars. Close and turn the jars over on their lids until cooled.
Ginger Syrup
Use for a variety of cocktails, such as moscow mule, lemon drop, or rose sangria. Make ginger tea, on pancakes, sweeten lemonade or coffee. Try a bit in rice or quinoa while it cooks, to make a marinade or glaze for proteins or to flavor a homemade kombucha.
1 C. thinly sliced fresh ginger root
1 cinnamon stick (optional)
2 C. water
½ – 1 C. sugar or honey
Combine ginger, cinnamon stick (if using), water, and sugar (if you are using honey, it will be added later) in a small saucepan and bring to a boil. Reduce heat to a simmer until the liquid has reduced by half, about 30-45 minutes. Strain out the ginger. If you used sugar, then your syrup is finished and you can skip to storage. Let the syrup cool to room temperature, then stir in the honey (if using). Store in a glass jar in the fridge. The syrup will keep for a month or more. Yields about 2 C. of finished ginger syrup.
2 ½ cups mashed cooked or canned pumpkin
¼ cup brown sugar
½ cup white sugar
½ tsp. ginger
½ tsp. nutmeg
½ tsp. cinnamon
½ tsp. cloves
¼ cup water
In heavy saucepan, mix pumpkin, sugar, water and spices. Bring to boil, reduce heat and simmer for 25 minutes, stirring frequently. Remove from heat and let cool. Store in airtight containers in refrigerator or freezer. Makes about 1½ pints. Note: mixture stiffens as it cools. If it is too thick, add small amount of water or fruit juice.
Marinated Zucchini & Mozzarella
3 Zucchini, sliced quite thin in long ribbons
30 celingine mozzarella balls
1 T. Coriander seeds
1 mint bouquet
1 head Garlic
1 – 1 ½ C. Olive oil
Peel and wash the mint, dry it thoroughly. Wash the zucchini and cut them into thin ribbons with mandolin or a knife. Drain the mozzarella balls and wrap each one in a ribbon of zucchini. Store them in a single layer at the bottom of a large jar. Add a few garlic cloves, a few mint leaves and a few coriander seeds. Continue filling the jar. Pour oil at height and close the jar. Store in the refrigerator. To be consumed within 3 days.
Middle Eastern Green Sauce
This traditional hot green, herby condiment is served in little jars at my favorite falafel joint. Slather into a pita with hummus and tomatoes or a little grilled lamb, or on fried eggs and hash browns, or to brighten a yankee pot roast.
1 tsp. cumin seeds
1 tsp. coriander seeds
Leaves from 1 small bunch parsley
Leaves and tender stems from 1 small bunch cilantro
2 serrano or jalapeno chiles
3 garlic cloves
6 scallions
1/2 tsp. salt
¼ C. olive oil
Toast the cumin and coriander seeds in a small dry pan over medium-high heat until fragrant, about 1 minute. Coarsely grind in a spice mill or with a mortar and pestle. Coarsely chop the parsley, cilantro, chiles, garlic, and scallions. Pulse with the salt in a food processor or blender until you have a rough puree. Transfer the herb puree to a bowl and stir in the ground spices and olive oil. This is best the day it is made.
Instant Pot Pickled Vegetables
This is a reminder that just about any vegetable—from cucumbers to beets to cauliflower—can be pickled quickly and used to brighten up otherwise humdrum meals. What you’re doing here is making a super-fast but potent pickling liquid (a strong brine) in the pressure cooker, then pouring it over cleaned and trimmed vegetables that have been packed into glass jars. The pickling happens fast in the intimate quarters of the jars, with a little extra time to cure in the refrigerator. Use this quick-pickling trick throughout the seasons (if opting for beets, steam and peel them first)
2 cups distilled white vinegar or apple cider vinegar
½ cup sugar
2 T. pickling spices, such as whole cloves, allspice berries, black peppercorns, or mustard seeds
2 bay leaves
1½ T. kosher salt
1 or 2 sprigs fresh herbs, such as dill, rosemary, or cilantro, plus more for serving
1½ pounds fresh vegetables, trimmed, such as whole green beans, cauliflower florets, small carrots, or pickling cucumbers, halved lengthwise
Combine 8 cups water with the vinegar, sugar, pickling spices, bay leaves, salt, and herbs in the inner pot of the pressure cooker. Lock on the lid and Pressure Cook on high pressure for 7 minutes. Release the pressure manually and open the lid. Pack the vegetables into two clean 1-pint canning jars or airtight containers and fill with the brine, leaving ½ inch of headspace. Discard the extra brine (or use it to quickly pickle a sliced red onion). Let the jars cool completely before refrigerating for up to 1 month. Serve cold or at room temperature, adding fresh-chopped herbs, if desired, before serving. Note: For a little heat in your pickle add a jalapeno pepper, sliced in rounds to the pickling liquid before cooking.
1 cup chopped onion
1 teaspoon minced garlic
1/4 teaspoon extra-virgin olive oil
3 cups packed rinsed spinach leaves
4 cups vegetable stock or canned vegetable broth
About 1/2 teaspoon sea or kosher salt
1/4 teaspoon pepper
In a 2- to 3-quart pan over medium-high heat, stir onion and garlic in extra-virgin olive oil until onion is barely limp, 2 to 3 minutes. Add spinach leaves and stir just until wilted, about 1 minute. Add vegetable stock, or use canned broth. Purée mixture, one half at a time, in a blender (hold top down with a towel). Return to pan and bring to a simmer. Add sea or kosher salt and pepper.
Notes: Executive chef Michel Stroot at the Golden Door uses red and yellow pepper coulis side by side in plate presentations to add color, moisture, texture, and flavor. If you’re in a hurry, instead of roasting fresh peppers, you can use 1 1/4 cups rinsed, drained canned roasted peppers. You can make the coulis ahead of time; cover and chill up to 3 days or freeze up to 6 months.
“Be sure to eat a variety of foods to keep your palette interested.â€
1 red or yellow bell pepper (about 10 oz.)
1 tablespoon water
1 teaspoon olive oil
salt to taste
cayenne pepper to taste
Rinse 1 red or yellow bell pepper (about 10 oz.); pat dry. Set pepper in a 9-inch pie or cake pan and broil 3 to 4 inches from heat, turning as needed, until charred on all sides, about 15 minutes total. Let cool. With a small, sharp knife, remove and discard skin, stem, and seeds. Coarsely chop pepper and place in a blender or food processor. Add 1 tablespoon water and 1 teaspoon olive oil; whirl until smooth. Add salt and cayenne to taste. If coulis is thicker than desired, thin with 1 to 2 more tablespoons water.
Yield: 4 servings
Serving Size: ¼ C.
Calories: 26
Fat: 1.2g
Fiber: .9g
Notes: A fresh vegetable broth or stock is a staple for most spa kitchens. This all-purpose version comes from executive chef Cary Neff at Miraval Life in Balance Resort and Spa. Cool, cover, and chill it up to 1 week or freeze up to 6 months.
“remember, there are no bad foods, just bad portion sizes and frequency of consumptionâ€
1 leek (about 12 oz.)
3 onions (1 1/2 lb. total), peeled and chopped
3 carrots (12 oz. total), scrubbed and chopped
2 stalks celery (4 oz. total), rinsed and chopped
8 ounces mushrooms, rinsed and quartered
2 Roma tomatoes (6 oz. total), rinsed and quartered
1 head fennel (about 1 lb.; optional), rinsed, stalks trimmed, and chopped
1 1/2 teaspoons dried parsley
1 1/2 teaspoons dried thyme
1 1/2 teaspoons dried oregano
1 tablespoon black peppercorns
Trim and discard root end from leek; split leek in half lengthwise and rinse well under running water, flipping layers to release grit. Coarsely chop leek and place in an 8- to 10-quart pan. Add onions, carrots, celery, mushrooms, tomatoes, fennel, parsley, thyme, oregano, peppercorns, and enough water to cover vegetables (about 2 qt.). Bring to a boil over high heat, then reduce heat and simmer, uncovered, for 2 hours, adding water as needed to keep vegetables barely covered. Line a colander with a layer of cheesecloth (or use a large, fine wire strainer); set over a large bowl. Pour stock mixture into colander and drain vegetables well; discard vegetables. You should have about 8 cups stock. If you have less, thin with water; if more, boil, uncovered, until reduced to that amount.
Yield: 8 cups
Serving Size: 1 C.
Calories: 18
Fat: .1g
Fiber: .9g
1 cup edamame, rough chopped
1 teaspoon minced garlic
1 teaspoon minced ginger
1/3 cup minced, preserved lemons
1 tablespoon minced parsley
1 tablespoon soy sauce
1 tablespoon extra virgin olive oil
Kosher salt and freshly ground black pepper to taste
4 whole wheat pitas, split in half, cut into triangles, lightly brushed with extra virgin olive oil and baked crisp at 200 degrees
Combine all tapenade ingredients in a large bowl, check for flavor and season. Serve with pita chips.
16 ounces sour cream
8 ounces cream cheese, softened
8 ounces Velveeta®, small cubed
1 cup white American cheese, shredded
1/2 – 1 pound pork sausage, crumbled, cooked and drained
1/4 cup green onion, finely chopped
1 teaspoon Worcestershire sauce
1 teaspoon onion powder
1/2 teaspoon ground sage
1/4 teaspoon curry
1/8 teaspoon cayenne pepper
Dash of garlic salt or powder
Sea salt and fresh cracked pepper to taste
In a mixing bowl, combine all ingredients; stirring until well blended. Place in baking dish you have sprayed with non-stick coating. Bake at 350 degrees for 1 hour. Serve with crackers, chips, or veggie sticks – carrots, celery, sliced cauliflower, etc.