Spices Health Information
Fruit Jellies
Cooking-oil spray
1 1/3 cups citrus juice (pasteurized orange or pink grapefruit; or fresh blood orange, lime, or lemon), strained
3 cups granulated sugar
6 ounces liquid pectin, such as Certo (you’ll need two 3-oz. packs)
2 tablespoons fresh lemon juice
Coarse sugar (such as Hain Organic); or use granulated
Line an 8-in. square baking pan with microwave-safe plastic wrap, pressing it up sides and leaving a 1-in. overhang. Spray plastic wrap with cooking spray. Pour citrus juice and granulated sugar into a 6-qt. pot and stir to combine. Clip a candy thermometer to inside of pan. Cook over medium-high heat, stirring constantly and slowly, until mixture registers 238° (just before the soft-ball stage, when it will harden), about 20 minutes. Add pectin and cook 1 minute more, stirring constantly. Remove from heat, stir in lemon juice, and immediately pour into prepared pan. Let set until cool and firm, about 1 1/2 hours. Lift from pan using plastic wrap and cut into 1-in. squares, circles, 3/4- by 1 1/4-in. rectangles, or 3/4- by 2-in. half-moons. Dip in coarse sugar. Store in an airtight container up to 1 week, dipping again right before wrapping if necessary (particularly with the more acidic flavors like lime, lemon, and grapefruit, which tend to get a little weepy). Box it: Crystal clear boxes, from $6.2 5/25; clearbags.com
Caprial Pence’s Cumin-Roasted Chicken Salad with Roasted Jalapeño Dressing
Cumin-Roasted Chicken:
2 teaspoons cumin
1 teaspoon coriander
1 teaspoon chili powder
Kosher salt
Freshly ground black pepper
6 chicken breasts, bone in
Roasted Jalapeño Dressing:
3 jalapeños, roasted, peeled, seeded, and minced
2 cloves garlic, chopped
1 shallot, chopped
2 tablespoons rice vinegar
Zest and juice of 2 limes
3/4 cup extra virgin olive oil
2 teaspoons chopped fresh cilantro
1 teaspoon chopped fresh basil
Salt
Freshly ground black pepper
1 pound mesclun mix, rinsed and spun dry
2 vine-ripened tomatoes, quartered
1 sweet pepper, julienned
1/3 cup pumpkin seeds, toasted
1/2 cup crumbled queso fresco or feta cheese
To prepare the chicken: Preheat the oven to 350°. In a small bowl, mix together the cumin, coriander, chili powder, and salt and pepper. Loosen the skin of the chicken breasts and rub the meat with the spice mixture. Place on a roasting pan and bake until the chicken is cooked through, about 15 minutes. Let cool about 10 minutes. Remove and discard the skin and shred the meat. Set aside. (The chicken can be roasted in advance and kept refrigerated for up to 2 days.) To prepare the dressing: In a bowl, whisk together the jalapeños, garlic, shallot, vinegar, and lime zest and juice. While whisking, slowly add the olive oil and whisk until the dressing is thick and emulsified. Whisk in the cilantro and basil. Season to taste with salt and pepper. Set aside. (The dressing can be prepared in advance and kept refrigerated for up to 2 weeks.) To finish the salads: Distribute the greens, tomatoes, and sweet pepper among 6 plates. Top with the chicken, and sprinkle with the pumpkin seeds and cheese. Drizzle with the dressing. Serve immediately.
Roasted Beets with Pistachios, Herbs and Orange
3 pounds medium beets, preferably a mix of colors
One 3-inch cinnamon stick, broken into 3 or 4 pieces
2 bay leaves
1 cup water
1 large shallot, minced
1/4 cup white wine vinegar
Salt
Finely grated zest of 1 orange
1/4 cup chopped tarragon
1/4 cup chopped flat-leaf parsley
1/4 cup chopped chives
1/4 cup plus 2 tablespoons extra-virgin olive oil
1/4 cup chopped unsalted roasted pistachios
1/4 cup celery leaves, for garnish
Preheat the oven to 375°. Arrange the beets in a roasting pan and add the cinnamon, bay leaves and water. Cover tightly with foil and bake for 1 hour, until the beets are tender; transfer to a large rimmed baking sheet and let cool; discard the liquid and spices. Meanwhile, in a bowl, mix the shallot, vinegar and a large pinch of salt. Let stand for 10 minutes. Stir in the orange zest, tarragon, parsley, chives and oil; season with salt. Peel and trim the beets and slice them 1/4 inch thick. Arrange the beet slices in overlapping rows on a platter. Stir the herb dressing and spoon it over the beets. Scatter the pistachios and celery leaves on top and serve.
Spicy Cheese Soup with Beer
1/2 C. flat light Ale
1 Onion, chopped
2 Carrots, chopped
1 Apple, chopped
2 Jalapeno chilies, seeded and chopped
1 T. Olive Oil
3 T. Flour
2 C. Chicken Broth
2 C. Skim Milk
1 C. shredded Monterey Jack Cheese (low fat)
2 tsp. Paprika
Pepper
Heat ale to a simmer in medium dutch oven over medium high heat. Add onion, stir, and cook 10 minutes until onions are cooked but not browned. Add carrots, apples and chilies and cook 15 minutes, stirring occasionally. Add more ale if mixture becomes dry. Remove from pan and let cool slightly. Transfer in batches to blender and puree. Set dutch oven over medium heat and add oil. When hot stir in flour and cook, whisking, 2 minutes. Very slowly add stock, whisking constantly, until sauce thickens. Add milk, pureed vegetables, cheese, paprika and pepper to taste and heat through. From the Spokesman-Review
Green on Green Salad with Charred Corn, Chicken, & Homemade Green Goddess Dressing
1 pound cooked chicken breasts, roasted or grilled
2 ears yellow corn, shucked & silks removed
Olive oil for brushing corn
Kosher or sea salt and freshly ground black pepper
8 cups fresh arugula
½ English cucumber, very thinly sliced
1 medium ripe Hass avocado
Homemade Green Goddess dressing (recipe below)
Heat a grill or grill pan over medium-high heat. Rub the corn with a little olive oil and season with salt and freshly ground black pepper. Grill, rotating occasionally, until the corn is charred on all sides. Remove to a cutting board and when cool enough to handle, cut the kernels off of the cobs. Divide the arugula among four plates and sprinkle with a little salt & freshly ground black pepper. Top with sliced chicken, some corn, and the sliced cucumbers. Cut the avocado in half lengthwise and remove the pit. With a large spoon, scoop the avocado out of the shell and cut the flesh into thin slices. Place ¼ of the avocado on each salad in a fan shape. Serve with Green Goddess dressing on the side.
Homemade Green Goddess Dressing
½ cup Greek yogurt
2 anchovies
¼ cup lightly packed Italian flat-leaf parsley
2 tablespoons roughly chopped chives or the white part of scallions
2 tablespoons roughly chopped fresh basil leaves
2 tablespoons freshly squeezed lemon juice
1 tablespoon Champagne vinegar, or any good white wine vinegar
Kosher salt and freshly ground black pepper
Combine all of the ingredients through the vinegar in the bowl of a mini food processor and blend for several minutes until the dressing is bright green and the herbs are incorporated. Season to taste with salt and freshly ground black pepper. Taste and add more lemon juice if needed. Makes about 2/3 cup.
Open Devilburgers
1 lb. hamburger
2 tsp. prepared mustard
1/4 cup minced onion
1/4 cup chili sauce
1 tsp. salt
1/4 tsp. pepper
2 tsp. horseradish
2 tsp. Worcestershire sauce
12 slices hearty bread
Toast 12 slices of bread and spread each slice with the meat mixture to the very edges. Broil about 3 inches from heat source for about 5 minutes or until done. Variation: Top each sandwich with a slice of sharp cheese and broil until cheese bubbles.
French Lentil Salad with Garlic Sausage
1 cup French green lentils
4 ½ cups cold water
Kosher salt
1 tablespoon extra-virgin olive oil, plus more for drizzling
1 medium peeled onion, finely chopped
1 medium carrot (or 2 small ones), peeled & finely chopped
1 teaspoon fennel seeds
3 tablespoons chopped fresh flat-leaf parsley
Freshly ground black pepper
1 tablespoon red wine vinegar, more to taste
14 to 16 ounces fully cooked garlic sausage
4 fresh sprigs of parsley for garnish, optional
In a heavy 2 quart saucepan or stockpot, bring lentils and 1 teaspoon salt to a boil, then reduce heat and simmer, uncovered, until lentils are just tender but not falling apart. This will take between 12 and 25 minutes. Taste as you go along for doneness. While the lentils simmer, heat 1 tablespoon extra-virgin olive oil in a non-stick sauté pan over moderate to low heat, then cook onions, carrots and fennel seeds, covered, stirring occasionally, until vegetables are very tender but not browned, about 10 minutes, then add a bit of kosher salt to taste. Meanwhile slice the garlic sausage into ¼†slices. Heat sausages over low heat, taking care that they do not brown. You want them just to heat through. To serve, place a good size spoonful of lentils in the center of 4 plates and arrange 4 slices of the garlic sausages around the lentils. Drizzle with a bit of extra virgin olive oil if you wish and serve right away, garnished with a sprig of fresh parsley if desired.
Green Goddess Roasted Chicken
1 ½ cups buttermilk or plain yogurt
1 cup packed basil leaves
¼ cup packed chives
2 garlic cloves, peeled
2 anchovy fillets (optional)
1 scallion, white and green parts
Finely grated zest and juice of 1 lime
2 teaspoons coarse kosher salt
1 teaspoon black pepper
1 (4- to 5-pound) chicken, halved through the breast and back bones, patted dry with paper towels
1 to 2 tablespoons extra-virgin olive oil, for drizzling
In a blender, purée buttermilk, basil, chives, garlic, anchovies (if using), scallion, lime zest and juice, salt and pepper until smooth. Put chicken halves in a bowl or large heavy-duty resealable plastic bag and cover with three-quarters of the Green Goddess marinade. (Save the rest to serve as a sauce.) Refrigerate for at least 6 hours or up to overnight. Heat oven to 500 degrees. Remove chicken from the marinade, shaking off as much liquid as possible, and lay the halves on a rimmed baking sheet. (Discard the used marinade.) Pat chicken tops dry with paper towels and drizzle with oil. Roast until cooked through, about 30 to 45 minutes. Let rest for 10 minutes before serving, with some of the reserved sauce if you like.
Shrimp in Moroccan-Style Tomato Sauce
2 T. olive oil
1 T. minced ginger
1 T. ground cumin
1 + 1/2 tsp ground coriander
1 tsp lime zest
1 can tomatoes, diced (28 ounces)
salt and black pepper
1 + 1/2 pounds peeled shrimp
fresh cilantro (optional)
Heat the olive oil in a skillet, add the ginger and sauté for 1 minute. Add the cumin, coriander, and lime zest and cook for 30 seconds, stirring. Add the tomatoes, salt and pepper, mix well and bring to a boil. Reduce the heat and cook until the mixture is almost dry – about 15 minutes (I opted for leaving a little bit more saucy, so I cooked for less than 10 minutes). Add the shrimp and stir. Cook until done, less than 10 minutes in very gentle heat. Taste, adjust seasoning, sprinkle fresh cilantro leaves and serve over white rice.
Garlicky Mushroom Sauté
2 pounds (1 kilo) mushrooms (chanterelles, shiitake, or even button mushrooms will work)
2 tablespoons extra virgin olive oil
1 medium yellow onion, thinly sliced
1 medium shallot, thinly sliced
4 cloves garlic, crushed and chopped
2 tablespoons fresh parsley, chopped
Salt and pepper
Under a thin stream of cold water, lightly wash mushrooms and remove their feet. Use a clean dish towel to dry the mushrooms, then cut them into uniform slices, about ¼ inch thick. Heat the olive oil on medium heat and sauté the onion and shallot until transparent, about 3–5 minutes. In the meantime, stir together garlic and parsley in a small bowl. Add mushrooms to the pan and cook, stirring occasionally, until they have given their juice and then the juice has been cooked off, 3–5 minutes. Add parsley and garlic and cook another 2–3 minutes, before the parsley begins to wilt. Remove from heat, season to taste with salt and pepper, and serve immediately.
Caramelized Shallot and Crispy Sage Macaroni and Cheese
1 lb orecchiette pasta
2 T. olive oil
2 large shallots, chopped
2 cloves garlic, minced
5 T. butter
1/4 C. all-purpose flour
1 1/2 C. buttermilk
1 C. heavy cream
2 C. shredded sharp cheddar cheese
2 C. Gruyere cheese
1 tsp. kosher salt
1/4 C. chopped fresh sage
Cook the pasta according to package directions. Heat olive oil in a large pan over medium heat. Add the shallots and cook 15-17 minutes, stirring frequently until deep golden brown. Add the garlic and cook 1 additional minute. Set aside. Meanwhile, melt 4 T. of the butter in a saucepan over medium heat. Whisk in the flour until smooth and until mixture starts to brown, about 1 minute. Whisk in the buttermilk and cream, and bring to a boil. Reduce heat to low and mix in cheeses and salt. Cook 5 minutes or until cheese is melted and mixture is smooth. Melt remaining 1 T. butter in a small saucepan over medium heat. Add sage, sauté 1 minute and turn off heat. Mix pasta, shallots, cheese sauce and sage in a large bowl and enjoy!
White Bean Soup with Red Pepper Coulis
1 shallot
1 T. olive oil
1 can 15 oz white beans (450 gr)
1 C. chicken broth
1 tsp. thyme
Red Pepper Coulis
Chop shallot. Drain and rinse beans. Heat oil in medium sauce pan over medium heat. Add shallot and sauté until transparent. Add beans, chicken stock and thyme, cover and simmer 10 minutes. Remove 1/4 C. of chicken stock and puree the rest, either in blender or with wand blender. Check for consistency, add as much of the removed stock as you like (or more) to get desired consistency. To serve: Ladle soup into bowls. Carefully drizzle 2 T. of Red Pepper Coulis in a pattern or all in the center and use a warm knife to draw a pattern. It should float on top of the soup. Serve.
Red Pepper Coulis
1 red pepper no need to peel
1 shallot, chopped
1/2 tsp. thyme
1 T. olive oil
1/3 C. chicken stock
1 T. tomato paste
Clean pepper and cut into big pieces. Sauté shallot in olive oil in a small saucepan until tender. Add pepper chunks, thyme and chicken stock. Cover, reduce heat and simmer until pepper is very tender, about 20 minutes. Remove from heat and puree, using as much chicken stock
Fried Tomatoes alla Romano
2 large red tomatoes, a bit firm
1 ball fresh mozzarella
12 fresh sage leaves
3 thin slices Prosciutto or Bayonne or Serrano ham any dry-cured ham
1 egg
1/4 C. flour
1/3 C. corn meal (polenta)
2 T. olive oil
Cut ham slices in half the short way. Cut 3 1/3 – 1/2″ (1cm) thick slices from each tomato (tossing top and bottom). Slice the mozzarella – one slice for each tomato slice. Get 3 flattish bowls or plates. Put flour in one, corn meal in one and the egg, beaten with a fork in the last. Put a large, nonstick skillet on medium – medium high heat. Add oil and heat. With your fingers (or a tongs) pick up one tomato slice, dip both sides in flour, then egg, then corn meal and place in skillet. Fry 3 – 5 minutes or until brown, turn with spatula and fry for 3 minutes more. After turning place 2 sage leaves, a piece of ham and a slice of mozzarella on top of each tomato, cover the pan and cook for 2-3 minutes – until cheese just starts to melt. Transfer tomatoes to individual plates and serve.
Slow-Cooker Red Wine Short Ribs
2 c. dry red wine
2 tbsp. tomato paste
1 Au Jus Gravy Mix
½ tsp. dried thyme
Kosher salt and pepper
8 shallots
8 Beef Short Ribs
¼ c. chopped fresh flat-leaf parsley (optional)
In a 6-qt slow cooker, whisk together the wine, tomato paste, gravy mix, thyme, and 1/2 tsp each salt and pepper. Stir in the shallots. Add the ribs, placing them meatiest side down. Cover and cook until the meat is very tender, on low 8 to 10 hours or on high 5 to 6 hours. With a slotted spoon, transfer the ribs to a plate. Using a ladle or a spoon, skim and discard fat from the sauce. Spoon sauce over the ribs and sprinkle with the parsley, if using.
Creamy Parmesan Corn
3 cans of corn, drained
1 (8oz.) package of cream cheese, soft
1/2 stick of butter, soft
1 C. of parmesan cheese, finely grated
1/2 pound of bacon, cooked crispy
Salt and Pepper to taste
In a slow cooker add the above ingredients. Cook on high for 3 hours, stirring occasionally or on low for 6 hours. Serve immediately.
Mandarin Orange Cake
2 C. flour
2 C. sugar
1/2 tsp. salt
2 tsp. baking soda
2 eggs
2 tsp. vanilla
2 cans mandarin oranges, drained
1 C. finely chopped nuts
Topping:
bring to a boil:
2 C. brown sugar
4 T. butter
6 T. milk
Sift dry ingredients. Add remaining ingredients. Beat 3 minutes with mixer. Pour into greased and floured 9×13 pan. Bake at 350 for 30 minutes. Test for doneness with toothpick inserted in center. Prick holes in cake with fork. Pour topping on hot cake. Serve with cool-whip.
Blistering Brittle
1 T. butter or margarine, melted
1 T. Green Jalapeño Pepper Sauce
1/2 tsp. ground allspice
1 1/2 C. dry roasted peanuts
1 C. sugar
1/2 C. light corn syrup
1/2 C. water
Lightly coat a spatula and large baking sheet with cooking spray; set aside. Combine butter, TABASCO® Green Sauce and allspice in a large bowl and mix well. Add peanuts and toss well. Combine sugar, corn syrup and water in a 2-quart microwavable bowl; stir with a wooden spoon until well mixed. Microwave, uncovered, on HIGH (100%) for 3 minutes. Remove from microwave and stir thoroughly. Stir in peanut mixture. Cover bowl tightly with microwavable plastic wrap; cook on HIGH for 12 to 15 minutes or until peanuts and syrup are amber colored. Remove bowl from microwave. Pierce plastic with tip of sharp knife and uncover carefully. Pour mixture onto greased baking sheet and let harden. When cool, break into pieces.
Zesty Ginger-Sesame Dressing
1/3 C. rice wine vinegar
2 T. fresh chopped ginger
1 T. Dijon mustard
1 tsp. TABASCO® brand Original Red Sauce
1 clove garlic
1/4 tsp. salt
1/4 C. vegetable oil
1/4 C. sesame oil
2 T. fresh chopped parsley
Combine rice wine vinegar, ginger, mustard, TABASCO® Sauce and salt in food processor or blender; blend until smooth. With machine running, slowly add vegetable and sesame oils until well blended. Stir in parsley.
White Nixon Cocktail
15 ounces (1 3/4 cup plus 2 tablespoons) brewed Bellocq White Nixon tea, cooled
1 1/4 cup fresh Ruby Red grapefruit juice (from 2 grapefruits)
10 ounces vodka, iced
5 ounces Domaine de Canton ginger liqueur
Garnish: grapefruit peel and candied clementines
Fill 8 highball glasses with ice. Stir together tea, grapefruit juice, vodka, and ginger liqueur in a serving vessel. Pour cocktail over ice in glasses, and garnish with grapefruit peel and candied clementines.
Tropical Green Smoothie
1 C plain yogurt
1 C frozen or fresh pineapple chunks (I recommend fresh)
1/2 C frozen or fresh mango chunks
2-3 big handfuls of fresh spinach
1 T chia seeds (optional)
Place all ingredients in blender and blend on high until everything is pureed.
Baked Chicken and Mushroom Skillet
8 bone-in, skin-on chicken thighs
Kosher salt and freshly ground black pepper, to taste
3 tablespoons unsalted butter, diced
3 cloves garlic, minced
8 ounces cremini mushrooms, halved
1 cup chicken broth
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 cup heavy cream
1/4 cup grated Parmesan
1 tablespoon whole grain mustard
Preheat oven to 400 degrees F. Season chicken thighs with salt and pepper, to taste. Melt 2 tablespoons butter in a large oven-proof skillet over medium high heat. Add chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side; set aside. Melt remaining 1 tablespoon butter in the skillet. Add garlic and mushrooms, and cook, stirring occasionally, until tender and browned, about 5-6 minutes; season with salt and pepper, to taste. Stir in chicken broth, thyme, oregano and basil. Return chicken to the skillet. Place into oven and roast until completely cooked through, reaching an internal temperature of 175 degrees F, about 25-30 minutes. Set aside chicken; reserving juices in the pan. Stir in heavy cream, Parmesan and mustard. Bring to a boil; reduce heat and simmer until slightly reduced, about 5 minutes. Serve chicken immediately, topped with mushroom mixture.
Spaghetti and Mussels with Tomatoes and Basil
Coarse kosher salt, to taste
6 oz. spaghetti, preferably multigrain
2 T. olive oil
1 large shallot, minced
1/8 to 1/4 tsp. red pepper flakes
1 lb. mussels
1/3 cup dry white wine
1 tsp. grated lemon zest
3/4 lb. cherry tomatoes, halved
1/2 cup slivered fresh basil
1 T. extra-virgin olive oil
Freshly ground black pepper, to taste
Bring a large pot three-fourths full of salted water to a boil over high heat. Add the pasta, stir well and cook until al dente, about 11 minutes. Meanwhile, in a large, heavy fry pan over medium-high heat, warm the olive oil. Add the shallot and red pepper flakes and sauté until the shallot is almost tender, about 2 minutes. Add the mussels, wine and lemon zest. Cover the pan and cook until the mussel shells begin to open, about 4 minutes. Add the tomatoes and cook, stirring frequently, until they start to soften, about 2 minutes. Discard any mussels that do not open. Drain the pasta and transfer to a warmed large shallow bowl. Pour the mussels and sauce over the pasta. Add the basil and the extra-virgin olive oil and toss to coat the pasta. Season with salt and black pepper and serve immediately. Serves 2.
Quick Tips: The sauce takes such little time to prepare that it can be made while the pasta cooks. The mussel mixture would be equally delicious served in shallow bowls accompanied by crusty bread, rather than over pasta, to soak up the juices. For an extra-special touch, brush the bread with olive oil and then grill or broil until golden and crunchy on the edges.
Baked Teriyaki Chicken Meatballs
1/4 cup milk
1/4 cup Panko breadcrumbs
1 1/2 pounds ground chicken
1 Tablespoon minced garlic
2 teaspoons minced fresh ginger
2 Tablespoons minced scallions
2 Tablespoons low sodium soy sauce
1/4 cup crushed pineapple (juices drained)
1/4 teaspoon salt
1/4 teaspoon black pepper
1/2 cup low sodium soy sauce
1/4 cup water
1/4 cup pineapple juice
1/4 cup brown sugar
2 teaspoons minced garlic
1 teaspoon minced fresh ginger
1 1/2 teaspoons cornstarch
1 Tablespoon water
Make the meatballs: Preheat the oven to 500ºF. Spray a mini-muffin pan or baking dish with cooking spray. In a small bowl, stir together the milk and Panko breadcrumbs and let sit for 5 minutes. In a large bowl, combine the ground chicken, garlic, ginger, scallions, soy sauce, crushed pineapple, pepper and soaked breadcrumbs. Use your hands to thoroughly combine the meat mixture and then shape it into balls using 2 to 3 tablespoons of meat per meatball. The meatball mixture will be very wet while you are shaping it into balls, however the added liquid from the milk and crushed pineapple helps guarantee the meatballs will be very moist.
Place the shaped meatballs into the prepared pan and bake for 12 to 15 minutes until the meatballs are fully cooked. While the meatballs are baking, prepare the sauce.
Make the sauce: In a medium saucepan set over medium heat, whisk together the soy sauce, water, pineapple juice, brown sugar, garlic and ginger. Cook, whisking constantly, until the sugar has dissolved fully. In a small bowl, whisk together the cornstarch with the water to make a slurry. Whisk the slurry into the sauce and simmer until it has thickened to the consistency of syrup, about 5 minutes.
Remove the meatballs from the oven and transfer them into a large bowl. Pour the sauce on top and toss to coat. Serve immediately.
Easy Shoyu Chicken
8 (approx. 2 lbs.) well-trimmed, boneless, skinless chicken thighs (remove any visible fat)
1 cup low-sodium soy sauce
1/2 cup packed brown sugar
1/2 cup water
2 tsp. grated fresh ginger (or more to your liking)
2 cloves minced garlic
1/2 tsp. sambal oelek-chili paste (or more or less to your liking)
1/4 tsp. ground black pepper
1 T. cornstarch, dissolved in 1-2 TBS cold water
sliced green onions and toasted sesame seeds, for garnish, if desired
In small bowl, combine the soy sauce, brown sugar, water, ginger, garlic, sambal oelek and black pepper. Pour mixture into large skillet and turn heat to med-high. Add in the chicken thighs and turn to coat in sauce. Allow mixture to come to a boil, reduce heat to a simmer, and loosely cover. Cook chicken for about 30 minutes or until chicken is done. (internal temperature of 165 degrees F). Remove chicken to platter, and whisk in the cornstarch/water mixture. Continue to cook until the sauce is thickened. Return chicken to sauce and turn off heat. Garnish with green onions and sesame seeds if desired.
Yield: 4 servings
Serving Size: 2 Thighs, ¼ Sauce
Calories: 321
Fat: 5.4g
Fiber: 0g
Sun-Dried Tomato Onion Jam
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.
Breakfast Pull-Apart Bread
6 slices bacon, diced small
1/2 stick of unsalted butter
1 tube of Pillsbury refrigerated Grands Homestyle biscuits
2 eggs, beaten
2 tablespoons half-n-half
1/4 cup shredded sharp cheddar cheese
1/4 cup shredded Monterey jack cheese
2 scallions, finely diced
Preheat the oven to 350 degrees. Cook bacon in a large skillet over medium-high heat until crispy, stirring occasionally, about 5 minutes. Drain on a paper towel and set aside. Put the cold butter in a nonstick Bundt pan coated with cooking spray and let it melt in the preheating oven. While the butter melts, cut the Grands biscuits into quarters. In a bowl, gently toss the biscuit pieces, bacon, eggs, half-n-half, both cheeses, and scallions together. Once the butter is melted, give the Bundt pan a little swirl so the bottom is evenly coated. Add the biscuit mixture to the pan, sprinkling with any cheese and bacon pieces that get left behind. Bake for 25 minutes or until golden. Run a dull knife around the edges to loosen. Turn out on a dish and enjoy!
Goat Cheese and Tomato Triangles
1 sheet of ready to use puff pastry
1 ripe juicy tomato
100 g goat cheese (I used Sainte Maure)
fresh thyme
extra virgin olive oil
salt & pepper to taste
Heat oven to 220º C. Line a baking tray with parchment paper. Cut puff pastry into approximately 10 x 10 cm squares and divide each into two triangles. You can go for any shape you fancy, of course. One detail: don’t “trace” any margin along the sides, we want a rustic look here. Cut tomato into thin slices. Roughly chop goat cheese. Place pastry on baking tray, top with a few slices of tomato, a tablespoon of goat cheese. Season with salt and pepper. Drizzle olive oil over the cheese and tomato, decorate with fresh thyme. Bake for about 10 minutes or until the pastry is nicely puffed and golden. Enjoy!
Sweet and Savory Cheesy Bacon Wrapped Puff Pastry Straws
1 package frozen puff pastry,
1 egg, beaten
1-2 teaspoons cayenne pepper (optional)
1 cup sharp cheddar cheese, finely shredded (or a mix of your favorite cheeses)
26-30 pieces thin cut bacon (or 18 pieces of thin cut bacon sliced in half lengthwise)
1/2 cup brown sugar
1 tablespoon fresh rosemary, minced (may sub sage or thyme)
1/4 teaspoon salt
1/2 teaspoon pepper
Preheat oven to 375 degree F. Line two baking sheets with aluminum foil and place a wire rack on top. Spray the rack with nonstick spray. Open one sheet of puff pastry on a cutting board. Brush the surface lightly with some of the beaten egg. Sprinkle with your desired amount of cayenne pepper (I did 1 teaspoon per sheet of puff pastry). Sprinkle surface with 1/2 cup of cheese to evenly cover entire surface. Dust a rolling pin lightly with flour and then roll the rolling pin over the cheese to gently press the cheese into the puff pastry. Cut the puff pastry into long 1/2-inch-wide strips and then take each strip, fold in half and pinch the ends together. Now gently twist each strip several times. Take a piece of bacon and wrap it around the twisted pastry and place on the prepared baking sheet. Repeat with the remaining puff pastry and bacon until everything has been used. Add the brown sugar, rosemary, salt and pepper to a shallow bowl or pie plate and toss well. Now carefully take each bacon wrapped pastry one at a time and dip it through the brown sugar mixture, using your hands to coat all over the twist. Place each twist back on the baking sheet and repeat with the remaining twists. Bake the twist for 30 to 50 minutes, rotating the pans halfway through. My bacon took 50 minutes to cook, but it was on the thicker side. I would start checking them at around 30 minutes and then every 5 to 10 minutes after that to make sure they are not burning. Once the bacon is cooked remove from the oven and allow to cool 5 minutes. Then use a spatula to carefully lift the twists off the baking sheet. Serve!
Bacon Cream Cheese Stuffed Wontons
For wontons
½ cup bacon, cooked and crumbled
8 ounce cream cheese, softened
1 whole green onion, sliced thin
1 tablespoon Sriracha sauce
½ cup water
24 wonton wrappers
vegetable oil for frying
Sauce
2 tablespoon soy, can use low sodium
3 tablespoon honey
1 teaspoon rice wine vinegar
In a bowl, combine bacon, cream cheese, green onion, and Sriracha sauce. Mix well. Add approximately, ½ tablespoon mixture in center of wonton wrapper. Dip a brush or your finger in water and moisten edge of wonton. Press to seal. Repeat until all wontons are filled. Heat oil to medium-high. Add a few at the time to the hot oil and fry 1 to 2 minutes per side until golden brown. Drain on wire rack or paper towels. Repeat until all wontons are fried. Sauce: In a small bowl, whisk soy, honey and vinegar. Serve with wontons
Ham & Cheese Pinwheels
1 package cooked deli meat ham {about 6-8 slices}
1/4 package of Cream Cheese, softened
1 T. mustard
1 can refrigerated crescent rolls (or use your own dough)
1 cup grated Swiss cheese
2 green onions {sliced}
Unroll crescent roll dough into 1 large sheet, use a rolling pin if needed. In a small bowl, combine cream cheese and mustard. Spread mixture onto the surface of the dough. Place ham on top of the cream cheese mixture and then top with mozzarella cheese and green onions. Starting at one side of the dough, roll until you have one large log roll. Using a serrated knife, cut into 1-2 inch sections and place onto a cookie sheet. Bake at 350°F for 14-18 minutes or until edges are golden brown.
Spinach Health Information
Shrimp and Mango Salsa Lettuce Wraps
Mango Salsa:
1 ripe mango, peeled and chopped
1/2 cup finely chopped red pepper (1/2 of a large pepper)
1/4 cup finely chopped red onion
1 jalapeño, seeded, membranes removed, and finely chopped
2 tablespoons fresh lime juice (1-2 limes)
1/4 cup (or more to taste) chopped cilantro
Salt and pepper to taste
Shrimp:
1 teaspoon or so olive oil, avocado oil, canola oil, etc.
2 pounds large shrimp (21-25 per pound), tails removed, if needed, and chopped
1 tablespoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon pepper
Wraps: 2 heads Bibb or butter lettuce, washed and leaves separated
Combine all the ingredients for the mango salsa in a medium bowl and toss to combine (don’t forget to add salt and pepper to taste). Set aside (or refrigerate: this can be made several days in advance). For the shrimp, heat the oil in a large, 12-inch nonstick skillet over medium heat and add the shrimp. Sprinkle the seasonings over the shrimp and sauté, stirring often, until the shrimp are pink and tender, 2-3 minutes over medium or medium-high heat. Don’t overcook the shrimp or they’ll be tough. It only takes a few minutes. 3.Serve the shrimp on lettuce leaves topped with the mango salsa.
Sirloin Steak with Balsamic Onions, Bacon and Brie
3 lb. beef loin top sirloin steak
6 strips of thick cut bacon (cooked and broken into small pieces)
1/4 cup balsamic vinegar
1/4 cup olive oil
2 large red onions
1 tsp salt
1 T. honey
1/2 tsp pepper
brie cheese
Heat a griddle over medium heat until water droplets sizzle when splashed on it. While the griddle is heating, mix together in a bowl the balsamic vinegar, olive oil, honey, salt and pepper.
Cut the onions into thin slices and put in the balsamic mixture in the bowl. Place the steaks on the griddle. Heat a pan over medium heat and place the balsamic onions in the pan. Cook the onions until they are soft and caramelized. Flip the steaks after about 10 minutes for medium doneness. (Grill on each side for about 10 minutes) When the steaks and onions are done, plate the steaks, sprinkle them with a bit of salt and pepper, add brie to the top of each steak, add the onions and then top with the crumbled bacon pieces.
Cinnamon Streusel Baked French Toast Sticks
For the French Toast Sticks:
4 slices Texas Toast (or French bread)
3 large eggs
1/2 cup milk
1 teaspoon vanilla
1/2 teaspoon ground cinnamon
For the Cinnamon Streusel:
1/4 cup all-purpose flour
1/4 cup brown sugar, packed
1/2 teaspoon ground cinnamon
3 tablespoons cold unsalted butter, cut into chunks
Preheat oven to 350 degrees F. Line a large baking sheet with a Silpat baking mat or spray with non-stick cooking spray. Set aside. Cut bread slices into thirds then set aside. Cut the bread slices into 3 sticks. In a large shallow dish, whisk together eggs, milk, vanilla, and cinnamon. Dunk bread sticks into batter, let excess drip off, then place onto prepared baking sheet. Bake for 9 minutes. While the French Toast Sticks are baking, make the cinnamon streusel. In a medium bowl, combine flour, brown sugar, cinnamon, and butter. Mix together with your hands or a fork, until you have a crumbly mixture. Remove French Toast Sticks after the 9 minutes. Flip the sticks over and sprinkle the cinnamon streusel over the sticks. Place the pan back in the oven and bake for another 9-10 minutes, or until sticks are golden and streusel is set. Remove from the oven and serve warm, with syrup, if desired.
Caramelized Onion & Olive Puff Pastry Tart
1 sheet puff pastry
plain flour
4 tablespoons olive oil
5 large onions, peeled and thinly sliced
4 tablespoons water
1 cup Kalamata olives
fresh thyme
salt & pepper, to taste
Preheat oven to 400F, 220C. Roll out the puff pastry so that it fits on a baking tray covered in parchment paper. Heat the oil in a large pan and sauté the onions on medium heat for about 20 minutes. Add water and stir until the onions are golden and soft. Place on top of the puff pastry. Add olives and thyme. Sprinkle with salt and pepper. Bake until golden and puffy, about 12 minutes.
Uses for Apple Cider
For an autumnal twist on steamed broccoli, use apple cider to make the sauce. Saute 1/2 chopped onion in 1 tablespoon vegetable oil along with 1 teaspoon crumbled, fresh rosemary leaves until soft. Add 1/2 cup apple cider and boil until the liquid is reduced to a syrup that is about 2 tablespoons in volume. Add the steamed broccoli and toss until heated through. Drizzle with 1 teaspoon fresh lemon juice.
To mix up a sweet glaze for roasted pork chops, stir together 1/2 cup apple cider, 2 tablespoons dark rum, 2 tablespoons packed brown sugar, 1 teaspoon ground ginger, and 1/4 teaspoon ground allspice. Pour over four boneless pork chops and roast at 400°F for about 30 minutes. For more flavor, add a few sliced apples and some dried thyme.
For a wintertime sauce to accompany roasted chicken, saute 2 thinly sliced apples in 2 teaspoons butter until the apples are soft, about 3 minutes Add 1/2 cup apple cider and 1/2 cup chicken broth. Cook until slightly reduced in volume, about 3 minutes. Stir in 1/4 cup sliced scallions and cook 1 minute more. Serve with the chicken.
To make apple pot roast, use apple cider as the base liquid. Combine 1 1/3 cups apple cider, 3/4 cup dry white wine, and 1/3 cup fresh orange juice to use as the liquid instead of the broth, wine, or other liquid in your favorite recipe. Add 4 large minced garlic cloves, 1 cinnamon stick (3 inches long), and 1 teaspoon dried thyme for more flavor. Serve the pot roast with roasted potatoes, turnips, parsnips, and carrots.
To make a quick Asian-inspired sauce for chicken, fish, pork, or beef, combine 1 cup apple cider, 1/3 cup hoisin sauce, 2 teaspoons toasted sesame oil, and 1/8 teaspoon freshly ground black pepper in a small saucepan. Heat over medium heat until the liquid simmers.
Ways to Use Anchovies
1. To add a savory flavor to tomato sauce, add 1/4 teaspoon anchovy paste or mashed anchovies per cup of sauce. Don’t stop at tomato sauces. Anchovies are the secret behind the savoriness of many sauces such as those in braised meats and vegetables.
2. For a one-of-a-kind twist on roasted chicken, slip a few anchovies under the skin before roasting. Or spread anchovy paste under the skin. The briny taste of the anchovies seasons the meat as it cooks, lending an incredible flavor boost.
3. To kick up the taste of tuna salad, stir in 1 to 2 teaspoons anchovy paste. A squeeze of lemon juice also blends well with anchovy paste and balances the saltiness with acidity.
4. For more complex tasting vinaigrettes, whisk 1/2 teaspoon mashed anchovy into the dressing. Taste the dressing before adding salt, as anchovies pack their own punch of sodium. You can even add anchovy to store-bought bottled dressing. Just pour the needed amount into a small bowl and whisk in the mashed anchovy.
5. For an Italian-style chicken salad sandwich, combine the following ingredients: 1 cup finely chopped cooked chicken breast, 4 finely chopped hard-cooked eggs, 1/3 cup mayonnaise, 1 can (2 ounces) drained and chopped anchovy fillets, 1 small grated onion, 1/4 teaspoon freshly ground black pepper, and a pinch of salt. Spread butter over your favorite sandwich bread and top with the chicken filling.
6. To give plain old couscous a more aromatic flavor, prepare a box (10 ounces) instant couscous according to the package directions. Drain 1 jar (6 ounces) roasted red peppers and cut into strips. Add to the couscous along with 3 tablespoons chopped fresh basil, 3 tablespoons grated Parmesan cheese, 8 chopped anchovy fillets, the juice of 1/2 lemon, 2 tablespoons extra-virgin olive oil, 1 minced garlic clove, 1/8 teaspoon salt, and 1/8 teaspoon freshly ground black pepper.
7. To make a Mediterranean-style sauce for pan-fried fish, remove the fish fillets after frying and transfer to a platter to keep warm. Add 1 tablespoon butter and 1 tablespoon olive oil to the skillet, and cook until the butter melts. Stir in 1 1/2 tablespoons tiny, well-drained capers, 3 chopped anchovy fillets, 2 tablespoons chopped fresh parsley, and 2 tablespoons fresh lemon juice. Cook for 1 minute over medium heat, then pour over pan-fried fish fillets. The anchovy, while not a dominant taste, adds an irreplaceable depth of flavor to the sauce.
Not Your Average Root Beer Float
1 ½ C. Cold Root Bear
¼ tsp. Almond Extract
½ C. Vanilla Ice Cream
2 T. Heavy Cream
1 Maraschino Cherry
Pour Root Beer into tall glass. Gently stir in almond extract. Slowly and carefully scoop ice cream into glass. Pour cream over ice cream and top with the cherry.
Lamb Steak with Shallots and Red Wine Sauce
8 brown shallots, peeled and quartered but left whole at the root
2 lamb leg steaks, about 175g (6 oz.) each
25g (1 oz.) butter
60ml (4 T.) balsamic vinegar
175ml (6 fl oz.) red wine
150ml beef stock
5ml (1 tsp.) redcurrant jelly [optional]
Simmer the shallots in a pan of water for 2-3 minutes, then drain and set aside. Season the steaks with a little salt and plenty of crushed peppercorns. Heat half the butter in a pan until sizzling, then cook the steaks for 3 minutes on each side for medium or until done to your liking. Remove the steaks and keep warm. While they rest, add the remaining butter to the pan, throw in the shallots, then sizzle in the sticky pan until starting to brown. Add the balsamic vinegar and bubble for a few minutes. Add the wine and boil down until sticky, then add the beef stock and simmer until everything comes together. If you like a bit of sweetness to your sauce, add the jelly and make sure it dissolves completely. Spoon the shallots and sauce over the steaks and serve immediately.
Yield: 2 servings
Calories: 515
Fat: 18.7g
Fiber: 0g