Watermelon Jelly

Watermelon Jelly

03e9c685b9da28696767e63a9cc092c62 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

Tortellini with Bacon, Greens and Brown Butter

Tortellini with Bacon, Greens and Brown Butter

1 lbtortellini_300. tortellini (any kind, I used whole wheat with cheese filling)
6 slices bacon, diced
6 tsp. unsalted butter
2 C. arugula (I substituted baby spinach)
kosher salt
black pepper

Cook the tortellini according to the package instructions. Meanwhile, cook the bacon in a large skillet, over medium heat until crisp. Reserve the bacon and discard the drippings. Wipe out the skillet and return to medium heat. Add the butter and brown (see how to brown butter below). Remove from heat and add the bacon, arugula (or spinach), salt, pepper and cooked tortellini. Toss well and serve.

How to brown butter: Melt the butter in a skillet or small saucepan over medium heat (preferably a light colored one, this helps to see the color develop). Stir the butter as it starts to foam. Remove from heat as soon as it starts to turn golden brown and smells nutty (about 1 minute).

Nola’s Shrimp Creole

Nola’s Shrimp Creole

2 lbs. Peel5c2008e1e4b2af5759d507abe6136264ed and Deveined Shrimp, save shells to make Shrimp Stock
2 T. Butter
1 T. Vegetable Oil
1 Large Onion, finely chopped
2 Ribs Celery, finely chopped
1 small Green Pepper, finely Chopped
2 T. Creole Seasoning
2 T. Tomato Paste
2-1/2 C. Very Ripe Fresh Tomatoes, Diced
1/2 C. Dry White Wine
2 C. Shrimp Stock
2 T. Garlic, minced
2 Bay leaves
Cayenne to taste
Kosher Salt to taste
1 tsp Black Pepper
1 tsp White Pepper
1 bunch Fresh Thyme
2 T. Tabasco
1 T. Worcestershire Sauce
1/2 C. Green Onions, green tops thinly sliced, white part sliced into 1/4″ thickness
1/8 C. Flat Leaf Parsley, minced
1 Recipe Creole Boiled Rice

Melt the butter in a large sauce pan with the vegetable oil over medium high heat. When the butter begins to froth add 1/2 C. of the onions. Cook, stirring occasionally, until the onions are golden brown. Add the remaining onions, celery, and bell pepper, reduce the heat to medium and season with 1 T. Creole Seasoning and a healthy pinch of salt. Sweat the vegetables until soft. Add the tomato paste mixing well, and cook, stirring constantly, until the paste begins to brown, then add the fresh tomatoes and another healthy pinch of Kosher salt, this will help the tomatoes break down. Stir well. When the tomatoes start to break down into liquid add the white wine, and turn the heat to high until most of the alcohol burns off. Add the Shrimp Stock, remaining Creole seasoning, garlic, bay leaves, black pepper, white pepper, cayenne (to taste), and Thyme. Bring to a boil then reduce to a low simmer. Simmer for 30-45 minutes. (If necessary at this point thicken the sauce with 1 T. Cornstarch/ 2T. water. Bring to a boil to maximize the thickening power of the cornstarch.) Add the hot sauce, Worcestershire, and season to taste with Kosher salt. Last chance to re-season your sauce, remember that good cooking is all about proper seasoning. Make your Boiled Rice, and season your shrimp with 1 T. Kosher salt and a pinch of Cayenne. Bring the sauce to a boil, reduce the heat to low and add the shrimp. The key is to not overcook your shrimp. Let them slowly simmer in the sauce until just cooked through. Serve with boiled rice and garnish with the remaining green onions and parsley. Serve immediately.

Southern Cranberry Salad

Southern Cranberry Salad

1 (3-o355275-cooked-cranberry-saladunce) package strawberry or cherry gelatin
1 cup boiling water
1 (16-ounce) can whole berry cranberry sauce
2 (11-ounce) cans mandarin oranges, drained
1 (8-ounce) can crushed pineapple, drained

Place the gelatin in a large bowl and pour in boiling water. Stir with a fork until gelatin is dissolved. Add the cranberry sauce, mandarin oranges and pineapple; stir until well blended. Pour into bowl or mold; cover with plastic wrap. Chill at least 3 hours, preferably overnight. If molded, sit mold in 1 inch of hot water briefly. Run a sharp knife around the edges, and then shake to loosen the salad. Invert onto platter

Strawberry Field Salad

Strawberry Field Salad

1/4Strawberry-Fields-Salad cup bottled Italian salad dressing
1 teaspoon honey
1 tablespoon low-sodium soy sauce
1/2 teaspoon Asian (dark) sesame oil
1 (5-ounce) bag spring mix salad greens
1 1/2 cups strawberries, halved (about 1 pint)
1/2 cup chopped walnuts or pecans
1/4 cup crumbled blue cheese

Pour salad dressing into a small mixing bowl and whisk in honey, soy sauce and sesame oil. Set vinaigrette aside until ready to use. Place spring mix in a large serving bowl and top with strawberries, nuts and blue cheese. Pour vinaigrette over salad, toss to coat ingredients well and serve.

broccoli and cheese

broccoli and cheese

broccheese6 C. Fresh Broccoli, cut into bite-sized florets
For sauce:
1 C. fat-free evaporated milk
1 T. cornstarch
½ C. shredded cheddar cheese
¼ tsp. Worcestershire sauce
¼ tsp. hot sauce
1 slice whole-wheat bread, diced and toasted (for croutons)

Bring a large pot of water to boil over high heat. Add fresh broccoli, and cook until easily pierced by a fork, about 7–10 minutes. Drain and set aside. In a separate saucepan, combine evaporated milk and cornstarch. Slowly bring to a boil while stirring often. When the milk comes to a boil, remove it from the heat and add the cheese. Continue to stir until the cheese is melted and evenly mixed. Add the Worcestershire and hot sauces, and stir. Pour cheese over hot broccoli. Sprinkle whole-wheat croutons over broccoli and cheese mixture, and serve.

Yield: 4 servings
Calories: 162
Fat: 5g
Fiber: 4g

dunkin’ veggies and dips

dunkin’ veggies and dips

Keep the Beat Recipes: Deliciously Healthy Family MealsLow-fat blue cheese dip:

¼ C. reduced-fat blue cheese crumbles
¼ C. fat-free sour cream
2 T. light mayonnaise

Honey mustard dip:
¼ C. honey
2 T. brown mustard
2 T. fat-free evaporated milk
1 T. fresh parsley, rinsed, dried, and chopped (or 1 tsp. dried)
1 T. fresh chives, rinsed, dried, and chopped (or 1 tsp. dried)

Tuscan white bean dip:
1 T. olive oil
1 T. garlic, chopped (about 3 cloves)
2 T. onions, chopped
1 C. low-sodium cannellini beans, rinsed
¼ C. low-sodium chicken broth
1 T. fresh parsley, rinsed, dried, and chopped (or 1 tsp. dried)
1 tsp. fresh oregano, rinsed, dried, and chopped (or ¼ tsp. dried)

Vegetables:
5 C. assorted raw vegetables, rinsed and cut into bite-sized pieces as needed, such as baby carrots, celery sticks, broccoli florets, cauliflower florets, or cherry tomatoes

Combine ingredients for any (or all) of these three dips separately, and set aside (see note below). Arrange vegetables on a platter, and serve with choice of dip.

Red, White, and Green Grilled Cheese

Red, White, and Green Grilled Cheese

1 tsp. garRed-White-Green Grilled Cheese_Page_1lic, minced (about ½ clove)
1 small onion, minced (about½ cup)
2 C. frozen cut spinach, thawed and drained (or substitute 2 bags (10 oz. each) fresh leaf spinach, rinsed)
¼ tsp. ground black pepper
8 slices whole-wheat bread
1 medium tomato, rinsed, cut into 4 slices
1 C. shredded part-skim mozzarella cheese
Nonstick cooking spray

Preheat oven to 400 ºF. Place a large baking sheet in the oven to preheat for about 10 minutes. Heat garlic with cooking spray in a medium sauté pan over medium heat. Cook until soft, but not browned. Add onions, and continue to cook until the onions are soft, but not browned. Add spinach, and toss gently. Cook until the spinach is heated throughout. Season with pepper, and set aside to cool. When the spinach and onions are cool, assemble each sandwich with one slice of bread on the bottom, one tomato slice, ½ cup of spinach mixture, ¼ cup of cheese, and a second slice of bread on the top. Spray the preheated nonstick baking sheet with cooking spray. Place the sandwiches on the baking sheet. Bake for 10 minutes, or until the bottom of each sandwich is browned. Carefully flip sandwiches, and bake for an additional
5 minutes, or until both sides are browned. Serve immediately

Yield: 4 servings
Calories: 254
Fat: 8g
Fiber: 6g

Hawaiian Huli Huli chicken

Hawaiian Huli Huli chicken

12 oz. boneless, skinless chicken breast, cut into 1-inch cubes (24 cubes) (about 2 large breasts)
1 C. fresh pineapple, diced (24 pieces) (or canned pineapple chunks in juice)
8 6-inch wooden skewers

Fhawaii-chicken-kabob1or sauce:
2 T. ketchup
2 T. lite soy sauce
2 T. honey
2 tsp. orange juice
1 tsp. garlic, minced (about 1 clove)
1 tsp. ginger, minced

Preheat a broiler or grill on medium-high heat. Thread three chicken cubes and three pineapple chunks alternately on each skewer. Combine ingredients for sauce and mix well; separate into two bowls and set one aside for later. Grill skewers for 3–5 minutes on each side. Brush or spoon sauce (from the bowl that wasn’t set aside) onto chicken and pineapple about every other minute. Discard the sauce when done with this step. To prevent chicken from drying out, finish cooking skewers in a 350 ºF oven immediately after grilling (to a minimum internal temperature of 165 °F). Using a clean brush or spoon, coat with sauce from the set-aside bowl before serving.

Cuban Okra and Chicken Stew (Quimbombó Guisado con Pollo)

Cuban Okra and Chicken Stew (Quimbombó Guisado con Pollo)

Chicken:DSCN64201
4 large garlic cloves, peeled
1/2 teaspoon ground cumin
Pinch of allspice
1 1/2 teaspoons coarse salt
1/3 cup bitter orange juice or a 50/50 mixture of orange juice and lime juice
8 chicken thighs, skin removed
2 pounds small okra

Sofrito:
3 tablespoons extra-virgin olive oil
2 Spanish chorizos, cut into 1/4-inch slices
1 medium yellow onion, finely chopped
1/2 habanero or Scotch bonnet, finely chopped
1 pound plum tomatoes, fresh or canned, peeled, seeded and finely chopped
1/4 cup tomato sauce (optional)
1 cup beer
3 cups chicken broth

Plantain dumplings:
2 green plantains, peeled and cut into thirds
1 yellow plantain, peeled and cut into thirds
4 large garlic cloves, peeled and mashed into a paste using a mortar and pestle
1/4 cup chicken broth
1 tablespoon extra-virgin olive oil
1/4 teaspoon salt

For the chicken: Crush the garlic, cumin, allspice and salt to a paste with a mortar and pestle. Mix in the orange juice. Rub this marinade over the chicken and refrigerate, covered, 3 to 4 hours. For the okra: Trim the okra and cut into 1/2-inch slices (yields about 6 cups) and place in a large bowl. (Some people find the mucilaginous juice exuded by okra unappealing. To remove, place okra into a large bowl and run cold water over it while swishing around with your hand. Drain and return okra to the original bowl.) Add 8 cups of hot water and some citrus juice. Set aside. For the chicken: Scrape the marinade from the chicken and reserve. Heat the 3 tablespoons olive oil in a large heavy-bottomed pan over medium-high heat. Working in batches, if necessary, to avoid crowding, sauté the chicken to golden brown, about 15 minutes. Transfer to a plate. For the sofrito: Add the chorizo to the pot used for the chicken and cook until lightly browned. Add the remaining marinade and cook briefly, stirring to get up the brown bits. Add the onion and habanero and sauté until the onion is soft, about 3 minutes. Add the tomatoes and cook until soft, about 5 minutes. Stir in the tomato sauce, if using, and beer. Cook for an additional 5 minutes. Add the chicken to the sofrito and reduce the heat to low. Cover and let simmer until the chicken is tender, about 35 minutes. Drain the water from the okra and add okra to the pot. Cook until tender, about 15 more minutes. For the dumplings: While the stew simmers, place plantains and 8 cups of water into a medium pot. Bring to a boil, reduce the heat and simmer until tender, about 20 minutes. Drain. While still hot, mash the plantains to a coarse purée with a mortar and pestle or a potato masher. Mix in the mashed garlic, broth, olive oil and salt. Divide into 16 equal portions and roll into balls. Set aside. Add the dumplings to the stew a few minutes before serving and them heat through. Serve in a deep soup bowl over rice. Note: The okra in this stew will turn an olive green after simmering. If you want bright green okra to color your dish, then add blanched okra at the last minute.

Mini Pear Galettes

Mini Pear Galettes

3 cups4320-Apple-Pear-Galette-PM all-purpose flour
1/3 cup sugar
1/4 tsp. salt
2/3 cup cold unsalted butter, cut into cubes
1/3 cup ice water, strained
1 cup pear preserves
2 egg yolks
1/4 cup heavy cream
1 T. sugar
1/4 cup sliced almonds

Combine flour, sugar, and salt in a food processor, and pulse to mix. Add butter, and pulse until mixture resembles coarse crumbs. With machine running on medium speed, slowly add water until dough comes together and forms a ball. Remove dough and wrap with plastic wrap. Refrigerate for 2 to 4 hours. Preheat oven to 350°. Line 2 baking sheets with parchment paper; set aside. On a lightly floured work surface, roll dough to 1/4-inch thickness. Using a 4-inch cutter, cut rounds from dough. Gather scraps and roll once more, cutting more rounds. Place about 1 T. of pear preserves onto the center of each round. Using your hands, roll the edge of the dough inward, overlapping in a circular pattern. Whisk together egg yolks and heavy cream in a small bowl. Place galettes on prepared baking sheet. Brush each galette with egg mixture. Evenly sprinkle with sugar and almonds. Bake for 35 to 40 minutes, or until golden brown.

Millet Chili

Millet Chili

1 tablespoon olive oil
1 large white onion, diced
1 green bell pepper, diced
4 cloves of garlic, finely chopped
1 jalapeño pepper, finely chopped
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon chili powder
1 teaspoon cumin
1 (15 ounce) can of corn kernels
1 (15 ounce) can dark kidney beans
1 (15 ounce) can light kidney beans
2 (15 ounce) cans of vegetable broth
1 cup millet
1 (6 ounce) can tomato paste
1 (15 ounce) can diced tomatoes
Optional: Shredded cheddar cheese and sour cream as garnish

Warm olive oil in large saucepan. Sauté onions, peppers, garlic, salt, and pepper for 4-5 minutes until the onions become translucent. Add in corn, beans, broth, spices, and bring to a low boil. Add millet and stir. Cover, reduce heat to medium low and simmer for 30 minutes. Remove lid, add diced tomatoes and tomato paste, and stir. Chili is ready to serve, but additional simmering will improve flavor. Serve with shredded cheddar or sour cream on top.

Yield: 8 servings
Calories: 210
Fat: 2.5g
Fiber: 7g

Heirloom Tomato and Goat Cheese Tartlet

Heirloom Tomato and Goat Cheese Tartlet

HeirloomTomatoBlack-Pepper Crusts (recipe follows)
Pesto (recipe follows, or use your favorite)
3 cups heirloom tomatoes, cut in half
1 tsp. sea salt
1/2 tsp. ground black pepper
1 (4-ounce) package goat-cheese crumbles
Garnish: fresh oregano and micro basil

Preheat oven to 400°. Line a baking sheet with parchment paper, and place prepared Black-Pepper Tartlet Crusts on baking sheet. Spoon about 3 T. Pesto into bottom of each crust. Fill each tartlet with tomatoes, and season evenly with salt and pepper. Sprinkle cheese over tomatoes, and bake for 15 minutes, or until cheese is slightly browned. Garnish with oregano and micro basil, if desired. Serve immediately.

Black Pepper Tartlet Crusts

2 1/4 cups all-purpose flour
1/2 tsp. salt
1/2 tsp. ground black pepper
1 cup unsalted butter
3/4 cup sour cream

In the work bowl of a food processor, combine flour, salt, and pepper; pulse to combine. Add butter, and pulse until crumbled. Add sour cream, and pulse until mixture comes together. Remove mixture and form into a disk; wrap with plastic wrap, and refrigerate until firm, at least 2 hours. Preheat oven to 350°. On a lightly floured surface, roll dough to 1/8-inch thickness. Cut 6 (5-inch) rounds from dough. Place a round in bottom and up sides of each of 6 (4-inch) tartlet pans. Line tartlet crusts with parchment paper to cover bottoms and sides, and top with pie weights. Bake for 15 minutes. Remove from oven; cool slightly. Remove pie weights and parchment paper. Return to oven, and bake for an additional 10 minutes, or until lightly browned. Remove from oven, and cool.

Pesto

3 cups fresh basil leaves
3 T. fresh oregano leaves
3 T. fresh lemon juice
3 garlic cloves, peeled
1/4 cup grated fresh Asiago cheese
1/4 cup toasted pine nuts
1/2 tsp. coarse salt
1/2 tsp. ground black pepper
1/3 cup olive oil

In the work bowl of a food processor, combine basil, oregano, lemon juice, garlic, cheese, and pine nuts; pulse until smooth, scraping down sides of bowl as necessary. Add salt, pepper, and olive oil; pulse until smooth. Prepared pesto can be stored, refrigerated in an airtight container, for up to 3 days.

Lemon Butter Cookies

Lemon Butter Cookies

1 1/4 sticks sofLemonButterCookiestened unsalted butter
1/2 cup sugar
1 large egg at room temperature
1 1/2 tsp. lemon zest
1/2 tsp. vanilla extract
2 cups sifted all-purpose flour
2 T. toasted almond flour
1 cup confectioners’ sugar
3 T. ground freeze-dried raspberries (optional)

In a large bowl and using an electric mixer at medium-high speed, beat butter and sugar together until light and fluffy, about 5 minutes. Beat in egg, lemon zest, and vanilla extract; scrape down sides of bowl. In a small bowl, combine all-purpose flour and almond flour. Slowly add flours to butter mixture, beating until dough just comes together. Remove dough from bowl, shape into a disk, wrap tightly with plastic wrap, and refrigerate for 2 hours. Preheat oven to 350°. Line 2 baking sheets with parchment paper; set aside. On a lightly floured surface, roll dough to just thinner than 1/4 inch. Using various sizes of heart-shaped cutters, cut about 3 dozen cookies, rerolling dough only once, if necessary. Carefully transfer cookies to baking sheets; bake for 7 to 10 minutes, or until edges just turn golden. Cool on baking sheets for 5 minutes, then transfer to a wire rack to cool completely. In a small bowl, sift together confectioners’ sugar and ground raspberries, if desired. Dust cookies lightly with sugar.

Baked Apple Chips

Baked Apple Chips

2 cupAppleChips1s sugar
1 cup water
1/4 cup honey
1/4 cup plus 4 T. fresh lemon juice, divided
1 medium red apple
1 medium Granny Smith apple
1 medium yellow apple

Preheat oven to 200˚. Line 2 rimmed baking sheets with silicone baking mats or parchment paper; set aside. In a large non-stick sauté pan over medium-high heat, combine the sugar, water, honey, and 1/4 cup lemon juice. Bring mixture to a boil, and cook until sugar is dissolved. Remove pan from heat, and cool mixture to room temperature. Fill a large bowl with cool water, and add the remaining 2 T. lemon juice. Cut the apples crosswise into very thin round slices (about 1/16-inch thick) with a manual V-slicer; after slicing each apple, place slices in the water-lemon juice mixture. Remove apple slices from water, and dry with a clean kitchen towel. Dip apple slices, a few at a time, in the cooled syrup, and let sit for 10 minutes. Remove, letting excess syrup drip off, then place slices on the prepared baking sheets; repeat with remaining apples. Bake for 1 hour, or until apples are dry. Turn oven off, and leave apples in the oven for an additional hour. Carefully remove apple slices from the baking sheets, and store in an airtight container for up to 1 week.

Reimagined Waldorf Salad

Reimagined Waldorf Salad

2 Reimagined-Waldorf-Salad-Recipemedium, firm apples (such as honey crisp), cored and sliced
1 small celery root, peeled and julienned
1 small head frisée lettuce, cut into bite-size pieces
1/2 cup red grapes, sliced in half
2 tsp. fresh lemon juice
1 tsp. ground black pepper
1/2 tsp. kosher salt
1 1/2 cups shaved Asiago cheese
1 cup toasted pecans
1/4 cup torn fresh dill
1 recipe Creamy Honey-Dill Vinaigrette
Garnish: microgreens

In a small bowl, combine the apple slices, celery root, frisée, grapes, lemon juice, pepper, and salt; toss to combine. On salad plates, create layers of the apple mixture, Asiago, pecans, and dill. Drizzle each salad lightly with Creamy Honey-Dill Vinaigrette. Garnish with microgreens, if desired, and serve immediately.

Creamy Honey-Dill Vinaigrette

1/2 cup apple cider vinegar
1/4 cup mayonnaise
2 T. honey
1 T. chopped fresh dill
1/2 tsp. kosher salt
1/2 tsp. freshly ground black pepper

In a medium bowl, combine the vinegar, mayonnaise, honey, dill, salt, and pepper; whisk to combine. Refrigerate until ready to serve. Remaining dressing can be refrigerated in an airtight container for up to 3 days.

Cranberry Compote

Cranberry Compote

orange-cranberry-compote_400x4001 (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.

Pear Tarte Tartin

Pear Tarte Tartin

1/2Pear-Tarte-Tatin-1 cup sugar
1/4 cup water
2 T. unsalted butter
1/2 vanilla bean, split lengthwise and scraped, seeds reserved
1/2 tsp. fresh grated ginger
1/4 tsp. ground cinnamon
1/8 tsp. ground cardamom
1/8 tsp. salt
16 Forelle pears, halved, stems and seeds removed
1/2 (17.3-ounce) package puff pastry, thawed
2 cups heavy whipping cream, chilled
1/3 cup confectioners’ sugar

Preheat oven to 375˚. In a small saucepan over medium-high heat, combine the sugar and water. Cook until mixture turns dark amber in color, about 8 minutes. Remove from heat; whisk in the butter, vanilla-bean seeds, ginger, cinnamon, cardamom, and salt. Place 4 pear halves into each of 4 (4-inch) square tart pans, cut side down; pour syrup over pears. Bake for 10 to 18 minutes, or until pears are soft and syrup is thick. Let cool for 10 minutes. On a lightly floured surface, roll out puff pastry sheet, and cut into quarters. Place each pastry square atop pears, tucking edges of dough between pears and sides of pan. Bake for 15 to 20 minutes, or until pastry is golden brown. Cool for 10 minutes. In a medium bowl, whisk together the cream and confectioners’ sugar until soft peaks form. Set aside. Invert a plate over each tart pan. Using a potholder to protect your hands, carefully invert the tarts onto the plates. Serve warm with whipped cream.

Garlic & Herb Popovers

Garlic & Herb Popovers

3 DSCN2336-300x225T. unsalted butter, melted and divided
3/4 cup whole milk
1/4 cup water
2 large eggs
3/4 cup plus 2 T. all-purpose flour
1/2 tsp. salt
1/2 tsp. ground black pepper
1/2 tsp. roasted garlic
1/2 tsp. dried rosemary
1/2 tsp. dried thyme
1/4 cup finely grated Parmesan cheese

Preheat oven to 375Ëš. Divide 2 T. melted butter evenly among the wells of a 6-cup popover pan, brushing each to coat. Place popover pan in oven to preheat. In a large bowl, whisk together the milk, water, and eggs. Gradually whisk in remaining 1 T. butter. Add the flour, salt, pepper, garlic, rosemary, and thyme, and whisk until batter is well combined (batter will be slightly lumpy). Carefully remove hot popover pan from oven, and ladle the batter evenly among popover cups; sprinkle each evenly with Parmesan cheese. Bake for 35 to 40 minutes, or until puffed and golden. Do not open the oven during baking time. Remove popovers from pan. Using a small, sharp knife, make a small slit in the side of each popover to release steam. Serve immediately.

Apple Crumb Cakes with Calvados Crème Anglaise

Apple Crumb Cakes with Calvados Crème Anglaise

3Apple-Crumb-Cake-Recipe 2/3 cups all-purpose flour, divided
1 2/3 cups firmly packed light brown sugar, divided
2 tsp. ground cinnamon, divided
2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
1/2 tsp. ground nutmeg
1 cup buttermilk
1 tsp. vanilla extract
1 cup unsweetened applesauce
1/4 cup unsalted butter, melted and divided
2 eggs, lightly beaten
2 egg whites, lightly beaten
2/3 cup sliced almonds
2/3 cup quick-cooking oats
1 recipe Calvados Crème Anglaise

Preheat oven to 350Ëš. Line the wells of a 12-well square muffin pan with paper liners, or spray with nonstick cooking spray with flour. In a large bowl, combine 3 cups flour, 1 cup brown sugar, 1 tsp. cinnamon, baking powder, baking soda, salt, and nutmeg; whisk to combine. In a medium bowl, combine the buttermilk, vanilla extract, applesauce, 2 T. melted butter, eggs, and egg whites. Whisk to blend. Make a well in the center of the flour mixture, then pour the milk mixture into the well. Stir until dry ingredients are just moist. Spoon the batter into the prepared pan. In a separate medium bowl, combine the almonds, oats, remaining 2/3 cup flour, remaining 2/3 cup brown sugar, remaining 1 tsp. cinnamon, and remaining 2 T. melted butter. Stir with a fork until mixture is crumbly. Sprinkle mixture evenly over top of batter in pan. Bake for 15 to 20 minutes, or until a wooden pick inserted near the center comes out clean. Cool cakes in pan for 15 minutes; transfer to wire racks to cool completely or serve warm. Remove paper liners before serving; serve with Calvados Crème Anglaise.

Calvados Crème Anglaise

2 cups half-and-half
1/2 cup sugar
1/4 cup Calvados
1/2 vanilla bean, split lengthwise and split, seeds removed and reserved
1/8 tsp. salt
6 large egg yolks, lightly beaten

In a medium saucepan over medium heat, whisk together the half-and-half, sugar, Calvados, vanilla bean, and salt. Cook, whisking often, until mixture just begins to boil; immediately remove from heat. In a medium bowl, lightly whisk the egg yolks. Using a ladle, slowly stream about 1 cup of the hot half-and-half mixture into the egg yolks, whisking constantly; repeat. Return the yolk-half-and-half mixture to the saucepan and cook over medium heat until mixture is thick enough to coat the back of a wooden spoon, or until mixture registers 170 on an instant-read thermometer. Remove from heat; using a fine-mesh sieve, strain the mixture into a stainless steel bowl set in an ice bath. Discard vanilla bean and any solids. Stir until mixture comes to room temperature. Cover the surface of the crème anglaise with plastic wrap to prevent a skin from forming and refrigerate for at least 2 hours.

Italian Herb Baked Spinach Chips

Italian Herb Baked Spinach Chips

IMG_9342_22 cups fresh spinach (choose the big, healthy-looking leaves)
Few drop of extra virgin olive oil
McCormicks Italian Blend Seasoning
Salt

Preheat oven to 325. Place spinach in a large bowl. Add a few drops of olive oil and mix with your hands until each leaf is lightly coated in oil. Be careful not to use too much oil or the spinach will not crisp up in the oven. Sprinkle the spinach with Italian herb seasoning and salt. Taste one of the leaves to make sure you are using enough seasoning. (You won’t need a lot of seasoning). Arrange the spinach in a single layer (don’t let them overlap) on a baking sheet lined with parchment paper or lightly oil nonstick foil. Bake for 8 minutes. Watch them carefully after the 8 minute mark if they are not done. Let sit on the baking sheet for about 2-3 minutes. Remove from baking sheet and enjoy! TIPS: Be SUPER careful not to use too much olive oil. Only a few drops. Spinach will shrink A LOT in the oven so don’t be alarmed.

Leeky Linguine with Shrimp

Leeky Linguine with Shrimp

picRotwfB1 pound large shrimp, shelled and deveined (after trying this, I think it would work well with chicken as well!)
1/4 C. EVOO
1 T. grated lemon peel
2 cloves garlic, grated or finely chopped
1/2 tsp. crushed red pepper
Salt and black pepper
1 pound fresh linguine
4 leeks – trimmed, halved lengthwise, thinly sliced crosswise and washed
1/2 C. dry white wine or vermouth
1/3 C. finely chopped flat-leaf parsley (a generous handful)

In a bowl, toss the shrimp with 2 T. EVOO, the lemon peel, garlic and crushed red pepper; season with salt and black pepper. Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente, about 5 minutes. While the pasta is working, in a large skillet, heat the remaining 2 T. EVOO, 2 turns of the pan, over medium-high heat. Add the leeks, season with salt and black pepper and cook until wilted, about 5 minutes. Push the leeks to the side of the pan, add the shrimp to the skillet and cook until pink and firm. Pour in the wine and stir, scraping up any browned bits from the bottom of the pan. Add the pasta to the skillet; season with salt and black pepper. Add the parsley and toss.

Sopa de Garbanzo (Chickpea Soup)

Sopa de Garbanzo (Chickpea Soup)

2314324979_2c56bb40dd_o3 T. oil
1⁄2 small onion, chopped
1 clove of garlic, chopped fine
1⁄2 T. fresh mint leaves or 1⁄2 teaspoon dried
11⁄2 cups chicken broth
1 cup cooked garbanzos (canned or cook ½ cup dry) save liquid
salt and pepper to taste
3 eggs

Heat half of oil in a skillet and sauté onion and garlic until soft. Put them in a blender or processor with about 1⁄2 cup of cooking liquid from beans. Puree and add to saucepan. Mix in remaining broth and simmer about 5 minutes. Season to taste with salt and pepper. Heat remaining oil in skillet and fry eggs to your preferred degree of doneness. Put an egg into each of 3 soup bowls and pour soup over. 3 servings.

20 Minute Ham and Cheese Tarts

20 Minute Ham and Cheese Tarts

2 Shee045e32c2b2bafed3057ccc406fad9369ts Puff Pastry, thawed
1/2 cup Flour, for dusting
1 Egg
2 T. Water
2 cups Shredded Cheese
1/2 pound Black Forest Ham Deli Meat, thinly sliced
2 Tomato’s, thinly sliced (optional)
1/2 cup Wilted Spinach (optional)
Tomato Soup, Accompaniment

Preheat oven to 400 degrees. Line a baking sheet with parchment paper or a silicone baking sheet. On a lightly floured surface roll out thawed puff pastry into a 12×9″ rectangle. Cut in half lengthwise, yielding 2 4-½” strips. Cut those two strips crosswise into thirds, to yield six 4×4 ½” pieces. Repeat with second puff pastry sheet. With a knife, score ½” border around the edge of each piece of puff pastry. Use a fork to make five or six pricks into the dough within the border of each piece. This will help keep the middle of each piece from rising. Sprinkle shredded cheese in the middle of each tart. Sprinkle ham over the top of the cheese. If using tomato and spinach, add those on prior to topping with ham. In a small dish or cup, whisk together the egg and water. Using a pastry brush – brush the edges of the puff pastry with the mixture. This will help the edges turn golden brown and crispy. Bake for 20 minutes, or until golden brown, on the middle rack and rotate the baking sheet half way through baking. Remove from baking sheet and cool on a wire rack. Serve warm or room temperature.

Butternut Squash Risotto with Balsamic Roasted Cauliflower and Brussels Sprouts

Butternut Squash Risotto with Balsamic Roasted Cauliflower and Brussels Sprouts

bnq1 head of cauliflower
2 pints of brussels sprouts
4 T. balsamic vinegar
1 T. olive oil
salt and pepper

4 1/2 cups chicken or vegetable broth
1 medium butternut squash, chopped into cubes
2 T. olive oil
3 T. butter (cut in two pieces)
3 cloves of garlic, minced
1 large yellow onion, chopped
1 1/2 cups arborio rice
1 cup dry white wine
Salt and pepper
1 cup grated Parmesan cheese

Preheat the oven to 400 degrees. Cut cauliflower into bite sized florets and cut trimmed brussels sprouts in half. In a mixing bowl, toss the cauliflower and brussels sprouts with the balsamic vinegar, olive oil, salt and pepper. Roast on a foil-lined sheet pan for 20 minutes, stir the mixture, and then roast for another 10 minutes. While vegetables are roasting, bring 2 cups of broth to a boil in a large sauce pan. When boiling, put a steamer basket in the bottom and layer in the butternut squash cubes, cover and steam until fork tender, about five minutes. Mash or puree the butternut squash (I mashed this time and left some bite sized pieces but decided I prefer the smoother texture when I pureed the squash in the past). To the saucepan with the steaming liquid, add the remaining 2 1/2 cups of broth and squash. Simmer to warm on low heat. Meanwhile, in a large dutch oven or pot, heat olive oil and melt in half of the butter. When butter is melted, sauté chopped onion and garlic, until the onions are translucent. Add the rice and stir until rice is translucent. Add the white wine and stir until evaporated. One cup at a time, add warm stock to rice pot. Deep stir until most recent cup of stock is absorbed, follow up with another ladleful until the rice is tender. Stir in remaining butter and half of the parmesan cheese before enjoying.

Broiled Balsamic Tomatoes with Spinach & Mozzarella

Broiled Balsamic Tomatoes with Spinach & Mozzarella

a911fc92bb6f814555585b412604bc7f2 Good Quality Tomatoes
Balsamic Vinegar
EVOO
Spinach
Garlic
Salt & Pepper
Mozzarella

Cut tomatoes in half, sprinkle balsamic vinegar over the cut sides. Place in Ziploc bag, add a little extra vinegar and set aside. Marinate tomatoes in balsamic vinegar for 30 minutes. While marinating, mince garlic. Heat a small amount of EVOO over medium heat and add the garlic, stirring constantly. Add in spinach, toss to coat, cover and remove from heat to allow spinach to wilt. Remove tomatoes from bag and lay on a baking sheet; season with salt and pepper. Bake for 7 minutes at 350 degrees. Then top with sautéed spinach and mozzarella. Broil until cheese melts.

Chinese Barbecue Ribs (Char Sui)

Chinese Barbecue Ribs (Char Sui)

6358d074a5e845ce4d49c85d3eeb1c8bRibs: 2 slabs of baby back ribs, cut into individual bones
or
Pork: 4 pounds pork loin cut into strips across the grain, about 1″ wide, 2″ tall

1/2 cup hoisin sauce
1/2 cup brandy (or rum or bourbon)
1/4 cup honey
1/4 cup soy sauce
2 tablespoons toasted sesame oil
2 tablespoons hot sauce such as Tabasco
2 tablespoons powdered ginger
2 tablespoons powdered onion
1 tablespoon powdered garlic
1 tablespoon five spice powder
1 teaspoon red food coloring

About the ribs. Many Chinese restaurants use spareribs that are chopped into 3-4″ riblets with a cleaver. If you want, your butcher can make you riblets with her band saw. If not, you can do them whole. I like baby backs for this recipe because they are meatier on top of the bone.

About the Chinese ingredients. There are no substitutes for hoisin sauce, five spice powder, or sesame oil. They are responsible for most of what we think of as the flavor of Chinese food in the US. Five spice powder is easy to make at home (click the link above for my recipe), but the others are not easily made. Click on the links for more info on these ingredients. If you have trouble finding them in your grocery store, try Amazon.com.

About the hot sauce. If you have an Asian-style chili sauce you can use it, but any old hot sauce will work fine in this marinade since it provides more heat than flavor. The recipe above produces mild heat. Add more if you love pain.

About the food coloring. Food coloring is necessary for the authentic color. I am told by readers that you can substitute beet root powder for the red food coloring or fermented bean red curd, but I’ve never tried them. There is very little used in this recipe and most is discarded with the unused marinade. There are natural food colorings made from achiote and its seeds annato, or cochineal (a.k.a. carmine), an insect. If you want to leave it out, the food will still be great, but it won’t have the traditional festive color.

Optional. After about 2 1/2 hours, paint the meat with a glaze of honey and roast an additional 30 minutes. Then garnish with sesame seeds or chopped chives or chopped green onions.

Mix the marinade thoroughly in a bowl. Don’t skip the booze. It helps penetrate, and even if you’re a teetotaler, don’t worry, there isn’t any measurable alcohol in the meat. Yes, I know alcohol can dry meat out, but I just think it works well in this case. If you must skip it, use apple juice or water, but booze is better. You can substitute fresh ginger and garlic for powdered ginger and garlic if you wish. Marinate the meat for at least 1 hour in a metal bowl or zipper bags. Overnight is better. Discard the used marinade. It is contaminated with meat juice. Don’t marinate in a plastic bowl. The coloring might stain it. As much as I am a fan of outdoor cooking, this meat also tastes great cooked in an indoor oven. Either way, heat your grill or oven to about 225°F. If you are grilling, set up in a 2-zone or Indirect system. Make sure the meat is not directly over the flame on a grill. If necessary, put a pan of water with a rack on top of it under the meat. Indoors, this is important or drippings will burn in the pan. Roast ribs for about 3 hours without wood (I think it is cleaner and brighter sans lumber), loin strips for about 1 1/2 hours.

Pan Roasted Halibut with Soy-Lemon Sauce

Pan Roasted Halibut with Soy-Lemon Sauce

4 6-ounce center-cut halibut fillets, skin offhalibut
2 large minced shallots
1 pint cherry tomatoes, halved
2 T. white wine
2 T. soy sauce
1/3 C. chopped preserved lemons
1/4 C. chopped chives
Kosher salt and freshly ground black pepper to taste
Extra virgin olive oil to cook

Pre-heat oven to 400 degrees. In a large sauté pan or cast iron skillet, coated lightly with olive oil, season the halibut and sear until brown on top side, about 2 minutes. Flip halibut and add shallots and tomatoes in between the pieces of fish, drizzle some extra virgin olive oil place in oven. Roast for about 12-14 minutes until cooked through. Transfer the fish to a plate and place pan on high heat. Deglaze with wine and add preserved lemons and soy sauce. Reduce by half and add naturally brewed soy sauce. Check for seasoning. Plate fish and encircle with sauce. Garnish with chives.

Red Onion, Parsley, and Preserved Lemon Salad

Red Onion, Parsley, and Preserved Lemon Salad

3 C. thinly sliced red onions
1/2 C. coarsely fresh flat-leafed parsley leaves
2 T. olive oil
Peel of 1/8 preserved lemon cut into julienne strips, plus 1/3 C. preserved lemon juice or fresh lemon juice to taste
1 large garlic clove, minced
1/4 tsp. ground coriander
A pinch cayenne, or to taste
Coarse salt to taste

In a bowl cover onions with cold water and soak 30 minutes. Drain onions well and pat dry between layers of paper towels. In a bowl stir together onions with remaining ingredients and let stand, stirring occasionally, 15 minutes.

Almond Crusted Chicken Breasts stuffed with Cherries

Almond Crusted Chicken Breasts stuffed with Cherries

8 (6 ounce) boneless skinless chicken breast halves
1/4 cup dried apricots
3/4 cup dried cherries
2 eggs
1/4 cup flour
2 tablespoons olive oil
1/2 cup water
salt and pepper
1 1/2 cups whipping cream
1 cup tawny port
1 1/2 tablespoons chopped shallots
1/2 cup finely chopped whole blanched almonds or slivered almonds
2 tablespoons unsalted butter
1/2 cup dry breadcrumbs

In small bowl combine cherries, apricots, port and water. Cover and set aside 6 hours or overnight. Drain liquid into small saucepan. Salt and pepper both sides of chicken breasts. Spoon about 2 tablespoons fruit onto center of each chicken piece. Fold both sides over fruit to overlap, and secure with bamboo skewer or wooden picks. Into three shallow bowls place flour, egg and almonds mixed with bread crumbs. Thoroughly coat each filled chicken piece with flour, then egg, then almond mixture. Place on plate in single layer; cover and refrigerate 30 minutes. Heat oven to 375 degrees. In 12-inch skillet heat butter and oil over medium heat. Pan-fry the chicken bundles, turning once, until well browned, about 5 minutes on each side. Transfer to baking sheet and finish cooking in center of oven 8 to 10 minutes, being sure chicken juices run clear. Meanwhile, add the shallots to the port mixture and reduce by half over medium-high heat. At the same time, in another saucepan, reduce the cream by half. Strain the port mixture into the reduced cream. Season with salt and pepper. Ladle hot sauce onto eight serving plates, dividing equally. Remove skewers and place chicken on sauce. Garnish with mint sprigs, if desired.

Tomato, Onion, and Roasted Lemon Salad

Tomato, Onion, and Roasted Lemon Salad

1tomato-onion-and-roasted-lemon-salad-940x560 lemon, halved lengthwise, thinly sliced, seeds removed
1 tablespoon thinly sliced fresh sage leaves
½ teaspoon sugar
2 tablespoons olive oil, divided
1 tablespoon pomegranate molasses
½ teaspoon ground allspice
Kosher salt and freshly ground black pepper
1½ pound mixed small tomatoes, such as Sun Gold, cherry, or heirloom, halved
½ small red onion, thinly sliced
¼ cup fresh flat-leaf parsley leaves with tender stems
¼ cup fresh mint leaves, torn if large
¼ cup purple sprouts or microgreens (optional)

Preheat oven to 325°. Cook lemon slices in a medium saucepan of boiling water 2 minutes to remove bitterness. Drain and pat dry. Gently toss lemon slices with sage, sugar, and 1 Tbsp. oil in a medium bowl. Spread out on a parchment-lined baking sheet and bake until lemons are no longer wet and only slightly colored, 15–20 minutes. Let cool. Whisk pomegranate molasses, allspice, and remaining 1 T. oil in a large bowl; season with salt and pepper. Add lemons, tomatoes, onion, parsley, mint, and sprouts, if using, and toss gently; season with salt and pepper.

Lemon Parmesan Pork Chops

Lemon Parmesan Pork Chops

9a283e71a95127aaaddc855f22fcd9402 large eggs
1 cup panko bread crumbs
¾ cups grated Parmesan cheese
Zest of 1 lemon
4-6 boneless thin cut pork loin chops
Salt and freshly ground black pepper
6 T. olive oil
Lemon wedges for serving (optional)

Whisk the eggs in a pie plate to blend. Place bread crumbs in another pie plate. Place the cheese and lemon zest in a third pie plate. Sprinkle the pork chops generously with salt and pepper. Coat the chops completely with cheese and lemon mixture, patting to adhere. Dip the chops into the eggs, then coat completely with the panko bread crumbs, patting to adhere. Heat up 3-6 tablespoons of olive oil in a large skillet over medium heat. Add pork chops and cook about 6 minutes on each side, or until nice and golden brown and the temperature reaches 150 degrees in the center of the meat. *Optional-Serve with lemon wedges. Squeeze lemon juice over top of chops and enjoy!

Moroccan Chicken with Lemon and Olives Recipe

Moroccan Chicken with Lemon and Olives Recipe

2 tsp. paprikamc
1 tsp. ground cumin
1 tsp. ground ginger
1 tsp. turmeric
1/2 tsp. cinnamon
1/4 tsp. freshly ground pepper
2 T. olive oil
1 chicken, 3-4 lbs, cut into 8 pieces (or 3-4 lbs of just chicken thighs and legs, the dark meat is more flavorful)
Salt
3 cloves garlic, minced
1 onion, chopped
The rind from 1 preserved lemon, rinsed in cold water, pulp discarded, rind cut into thin strips
1 C. green olives, pitted
1/2 C. water
1/2 C. raisins
1/4 C. chopped fresh cilantro
1/4 C. chopped fresh flat-leaf parsley

Combine all the spices in a large bowl. Pat dry the chicken pieces and put in the bowl, coat well with the spice mixture. Let the chicken stand for one hour in the spices. If you are using a clay tagine (if you have one, you must soak the bottom in water overnight before using), place it on a heat diffuser on the heating element to prevent the tagine from cracking, and place the olive oil in the tagine and heat it on medium heat. If you do not have a tagine, you can use a thick-bottomed, large skillet with a cover. Heat the oil in the skillet on medium high heat. In either case, sprinkle the chicken pieces very lightly with salt (go easy on the salt, the olives and preserved lemons are salty) and place skin side down in the tagine or skillet for 5 minutes, until lightly browned. Lower the heat to medium-low, add the garlic and onions over the chicken. Cover and let cook for 15 minutes. Turn chicken pieces over. Add the lemon slices, olives, raisins, and 1/2 C. water. Bring to a simmer on medium heat, then lower the heat to low, cover, and cook for an additional 30 minutes, until the chicken is cooked through and quite tender. Mix in fresh parsley and cilantro right before serving. Adjust seasonings to taste. Serve with couscous, rice, or rice pilaf.

Pan Poached Alaskan Salmon Picatta

Pan Poached Alaskan Salmon Picatta

½ cup water
2 tsp. lemon juice
1/8 tsp. chicken broth granules
2 (4 to 6 oz. each) Alaska salmon steaks or fillets, thawed if necessary
1 T. butter
1 T. capers
Black pepper, to taste
Chopped parsley, for garnish
Cooked noodles, optional

Bring water and lemon juice to a boil in medium-sized skillet. Stir in chicken granules. Reduce heat to a simmer and place salmon steaks or fillets in pan. Cover and simmer over low heat, 10 minutes per inch of thickness, measured at thickest part, or until fish flakes when tested with a fork. Remove salmon from pan; keep warm. Boil remaining liquid in pan until it reduces to approximately ¼ cup. Whisk in butter and stir in capers. Spoon sauce over fish. Season with pepper and sprinkle with parsley. Server on a bed of cooked noodles, if desired.

Tootsie Rolls

Tootsie Rolls

1 Cup Sugar
1/2 Cup light corn syrup
2 Tablespoons shortening
4 teaspoons cocoa
2 Tablespoons evaporated milk
1/2 teaspoon vanilla

In a bowl, combine sugar, shortening and cocoa. Mix well, and pour into a saucepan. Bring to a boil, and then simmer until temperature reaches 275 degrees (you will need a candy thermometer). Allow to cool for about ten minutes; add the evaporated milk and vanilla. Use an electric mixer to beat until very thick. Scrape candy onto a lightly greased cookie sheet and allow to cool. When cool, mold pieces into desired size and shape.

Baked Oven Fries

Baked Oven Fries

3 r2a6cb18786958142a7bbea9b8f79e5a4usset potatoes (about 24 oz. total), peeled and cut lengthwise into even sized wedges
5 T. vegetable, canola or peanut oil, divided
¾ tsp. kosher salt, plus more to taste
¼ tsp. freshly ground black pepper, plus more to taste

Preheat the oven to 475Ëš F. Place the potato wedges in a large mixing bowl. Cover with hot water; soak for 10-30 minutes. Put 4 tablespoons of the oil onto a heavy, rimmed baking sheet. Tilt the sheet side to side to evenly coat the pan with oil (a pastry brush can also help with this). Sprinkle the pan evenly with the salt and pepper. Set aside. Drain the potatoes. Spread the wedges out on layers of paper towels or on clean kitchen towels. Pat dry with additional towels. Wipe out the now empty bowl so it is dry. Return the potatoes to the bowl and toss with the remaining 1 tablespoon of oil. Arrange the potato wedges on the prepared baking sheet in a single layer. Cover tightly with foil and bake for 5 minutes. Remove the foil and continue to bake until the bottoms of the potatoes are spotty golden brown, 15-20 minutes, rotating the baking sheet after 10 minutes. Using a metal spatula and tongs, flip each potato wedge keeping them in a single layer. Continue baking until the fries are golden and crisp, 5 -15 minutes. Rotate the pan as needed to ensure even browning. When the fries are finished baking, transfer to a paper-towel lined plate to drain some of the grease. Season with additional salt and pepper to taste. Serve warm.

Preserved Lemon Hummus

Preserved Lemon Hummus

Goodie-Godmother-Preserved-Lemon-Hummus1 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.

Easy Roasted Shrimp with Green Goddess Dip

Easy Roasted Shrimp with Green Goddess Dip

untitled1 pound large raw shrimp (12-15 count ideal, 16-20 count okay), peeled and deveined with tail on
1 tablespoon olive oil
salt and pepper, to taste

1/2 cup mayonnaise
4 scallions, trimmed and roughly chopped (use white and green)
1/2 cup fresh basil leaves (about 12 to 15 large leaves)
2 tablespoons lemon juice
1 teaspoon salt, or to taste
1/2 teaspoon pepper, or to taste
1/4 teaspoon garlic powder
1/2 cup plain Greek yogurt (I use 0% fat; sour cream including lite versions may be substituted)

Shrimp – Preheat oven to 400F. Place shrimp on a baking sheet (I line with foil for easy cleanup), drizzle with olive oil, season with salt and pepper, and toss with your hands to evenly coat. Bake for about 7 to 10 minutes, or until just pink, firm, and cooked through; don’t overbake. Baking time will vary based on size of shrimp. While shrimp are baking, make the dip. Dip – To the canister of a food processor, add the mayo, scallions, basil, lemon juice, salt, pepper, garlic, and blend on high speed until combined, about 1 minute. Add the Greek yogurt and blend until combined. Taste, check for seasoning balance, and make any necessary adjustments (more salt, pepper, garlic, lemon, etc.). Transfer to a bowl and serve with shrimp. Dip will keep airtight in the fridge for up to 1 week (make a double-batch and use as a veggie dip or salad dressing). Shrimp are best warm and fresh but will keep airtight in the fridge for up to 3 days.

Preserved Lemon Kale Caesar

Preserved Lemon Kale Caesar

a4118d6e194763119b26581aa9812abd4 ounces (about 1/4 loaf) any seeded sourdough bread
2 T. olive oil
1/2 tsp. salt
1 large bunch lacinato kale, washed and dried, removed from the stalks, and torn into 2-inch pieces
1 T. red wine vinegar
The flesh of 1 preserved lemon, rinsed under cold water (peel right off of the peel and remove the seeds)
The rind of 1/2 preserved lemon, roughly chopped
2 garlic cloves, peeled
1 tsp. honey
Fresh-ground black pepper
1/3 C. olive oil
1 egg yolk
1/2 C. grated Parmesan cheese

Make the croutons: Preheat the oven to 350 degrees. Tear the bread into rough, bite-size pieces and toss with the olive oil and salt. Spread on a baking sheet, and bake for 12 to 15 minutes, stirring occasionally. Set aside to cool. Make the dressing: Combine the vinegar, preserved lemon flesh, garlic, honey, and pepper in a blender. Blend until well combined. Then, with the motor running on low speed, slowly add the olive oil through the whole in the lid of the blender. Stop the motor and add the egg yolk. Blend for a few seconds. Pour 3/4 of the dressing over the kale and toss well. Taste, and add more dressing if you think it needs it. Sprinkle the Parmesan, chopped lemon rind, and croutons over top of the salad and toss again.

No-Bake Double Chocolate Peanut Butter Granola Bars

No-Bake Double Chocolate Peanut Butter Granola Bars

chocpbgranolabars-72/3 cup light corn syrup (brown rice syrup to keep vegan or honey may be substituted)
Heaping 1/2 cup creamy peanut butter
1/4 cup light brown sugar, packed
1/4 cup unsweetened natural cocoa powder
1 1/2 teaspoons vanilla extract
1/2 teaspoon salt, optional and to taste
2 cups quick cook oats (Quaker, Bob’s, or similar; don’t use whole-rolled oats, pulse/grind briefly if that’s what you have)
2 cups crispy rice cereal (Rice Krispies, Erewhon, or similar)
1 cup mini semi-sweet or dark chocolate chips, divided

Line an 8×8-inch pan with aluminum foil leaving overhang, spray with cooking spray; set aside. In a large, microwave-safe bowl combine corn syrup, peanut butter, brown sugar, and heat on high power for 1 minute; stir to combine. Return bowl to micro and heat for 1 more minute on high power, and stir to combine. Add vanilla, cocoa, optional salt, and whisk to combine. Add oats and stir to combine. Add 1 cup rice cereal and gently stir to combine so cereal doesn’t become too crushed. Slowly add the second cup of cereal, stirring while adding to incorporate. Mixture will be very thick, which is good so bars hold together after they’re set up. However, if your mixture seems extremely thick or dry, and doesn’t quite need the entire second cup or cereal, refrain from adding it all. Add 3/4 cup chocolate chips and stir to combine. The mixture is warm and chips will likely begin to melt, which is okay but the less stirring, the less melting. Reserve remaining 1/4 cup chips. Turn mixture out into prepared pan and pack it down firmly with a spatula or hands. Evenly sprinkle with the remaining 1/4 cup chocolate chips and very lightly tap them down with a spatula. Cover pan with a sheet of foil (to prevent fridge/freezer smells) and place pan in the fridge for at least 2-3 hours or in the freezer for at least 1 hour, or until bars have set up. Using foil overhang, remove bars from pan, place on cutting board, and slice. Mine are sliced 4-inches long by 1/2-inch wide, similar in size and shape to Quaker Chewy Granola Bars. Wrap bars individually in plasticwarp. Bars will keep wrapped in plasticwrap inside a large ziplock at room temperature for up to 1 month, in the fridge for up to 2 months, or in the freezer for up to 6 months.