Zucchini Noodles with Cilantro Lime Chicken

Zucchini Noodles with Cilantro Lime Chicken

5250c4fda10a99348b15494fb5e9149a3 large zucchini
1.5 lbs boneless & skinless chicken breasts, cut into 1″ pieces
1/2 tsp cumin
1 tsp salt, divided
1/4 tsp ground black pepper
2 tsp any small hot pepper/jalapeño or to taste, seeded and minced
1 medium or 1/2 large lime, juice of
3/4 cup cilantro, chopped
Cooking spray

Using a spiralizer or mandoline, make zucchini noodles, transfer into a large bowl and set aside. You can also chop zucchini into any size pieces, if you don’t have the gadgets for making zucchini noodles. Preheat large deep skillet on high heat and add chicken. Sauté until golden brown, stirring occasionally. Add cumin, 1/2 tsp salt and ground black pepper towards the end, stir and cook for another minute. Transfer to a bowl and set aside. Wipe clean or wash and pat dry the skillet and return to the stove on high heat. Spray with cooking spray and add zucchini noodles. Sauté for 1.5 minutes, stirring frequently. Remove from heat and add previously cooked chicken, remaining salt, small hot peppers/jalapeños, lime juice and cilantro. Stir gently and serve hot.

Cinnamon Bread

Cinnamon Bread

IMG_50571 cup butter, softened
2 cups sugar
2 eggs
2 cups buttermilk
4 cups flour
2 teaspoons baking soda

2/3 cups sugar
2 teaspoons cinnamon

Cream together butter, 2 cups of sugar, and eggs. Add milk, flour, and baking soda. Put 1/2 of batter (or a little less) into greased loaf pans (1/4 in each pan). Mix in separate bowl the 2/3 c sugar and cinnamon. Sprinkle 3/4 of cinnamon mixture on top of the 1/2 batter in each pan. Add remaining batter to pans; sprinkle with last of cinnamon topping. Swirl with a knife. Bake at 350 degrees for 45-50 minutes or until toothpick tester come clean. Cool in pan for 20 minutes before removing from pan.

Green Punch

Green Punch

2 .13oz packets unsweetened lemon-lime soft drink mix, such as Kool-Aid
2 C. sugar
1 46oz can pineapple juice
12oz frozen lemonade concentrate, thawed
32oz (1qt) ginger ale

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Put 2 quarts of water in a 1-gallon container. Add the drink mix and sugar and stir until the sugar is dissolved. Add the pineapple juice and lemonade concentrate and stir well. Just before serving, add the ginger ale.

Baked Sausage Rigatoni with Spinach

Baked Sausage Rigatoni with Spinach

rigatoni1 pound rigatoni noodles
a few handfuls of baby spinach (about 3 cups)
1/4 cup olive oil
1 medium yellow onion, diced
6 cloves garlic, minced
5 Italian sausage links, casings removed (one package, I used turkey sausage)
2 cans whole tomatoes (28 oz. each)
1 T. dried basil
1 T. dried oregano
1 tsp. kosher salt
a few grinds of pepper
For the cheese mix
15 ounces ricotta cheese
1 large egg
1/2 cup grated parmesan
2 tsp. dried basil
2 cups shredded Italian cheese blend

Boil the rigatoni for 7-8 minutes, until al dente. Add the spinach and boil with the pasta until just wilted. Drain and set aside. Meanwhile, make the tomato sausage sauce by simmering the onions and garlic in the olive oil. Add the sausage and cook until the meat is completely cooked. Dump the tomatoes and spices in and simmer for twenty minutes to get the flavors to meld. While the tomato sausage sauce is simmering, make the ricotta cheese mix by folding in the ricotta, egg, parmesan and basil. Stir until completely combined. *Don’t add the shredded Italian cheese yet, we’ll put that in between the pasta layers. To assemble the rigatoni, ladle a cup of sauce into the bottom of a greased 9 x 13 pan. Put half of the pasta/spinach mix over the sauce and ladle another cup or two of sauce onto it. Spoon half of the ricotta mix in dollops over the sauce and sprinkle with half of the shredded cheese. Repeat the previous steps, ending with a layer of shredded cheese. I sprinkled some more grated Parmesan on top to help get it all nice and golden brown. Cover pan with foil and bake for 45 minutes at 350 degrees. Uncover and turn the oven up to 400. Bake for another 15 minutes, until the cheese on top is golden and bubbly. Enjoy!

Goodtime Beef Brisket

Goodtime Beef Brisket

3brisket 1/2-4lb beef brisket
1 can beer
2 C. tomato sauce
2 tsp. prepared mustard
2 T. balsamic vinegar
2 T. Worcestershire sauc
1 tsp. garlic powder
1/2 tsp. ground allspice
2 T. brown sugar
1 small bell pepper, chopped
1 medium onion, chopped
1 tsp. salt
1/2 tsp. pepper

Place brisket in slow cooker. Combine remaining ingredients. Pour over meat. Cover. Cook on low 8-10 hours. Remove meat from sauce. Slice very thin. Serve on rolls or over couscous.

Bacon Wrapped Water Chestnuts

Bacon Wrapped Water Chestnuts

waterchestnut1/4 cup soy sauce

1/4 cup vegetable oil

2 Tablespoons ketchup

1 Tablespoon vinegar

2 cloves fresh garlic, minced or pressed through garlic press

1/4 teaspoon coarse ground pepper

2 (8 ounce) cans water chestnuts, drained well

1 lb. center cut bacon

1 cup brown sugar

Toothpicks (see note)

In a medium bowl whisk together the soy sauce, vegetable oil, ketchup, vinegar, garlic, and pepper. Add the drained chestnuts and mix to coat. Cover and marinate in fridge at least 4 hours. Preheat oven to 375. Line a jelly roll pan or 9×13 pan with foil or parchment paper and place a metal cooking rack on top or use a broiler pan so that the drippings can fall off. Cut the bacon slices in half or in thirds, depending on how big the bacon is. Drain water chestnuts from marinade. Roll one water chestnut in a piece of bacon, secure w/ toothpick. Roll in brown sugar. Bake 30-40 minutes or until bacon is crisp. Don’t worry if the fat and brown sugar that fall off smoke a little. Note: To prevent toothpicks from burning, soak them in water while the chestnuts are marinating.

Skillet Cornbread Pudding with Ham & Pepper Jack

Skillet Cornbread Pudding with Ham & Pepper Jack

skillet_cornbread_jpg_rend_sni12col_landscape2 T. unsalted butter
1 1/2 C. cooked corn, thawed frozen or fresh
1 bunch scallions (white and green parts), sliced
1 6oz chunk Black Forest ham, diced
1 clove garlic, chopped
1/2 tsp. chili powder
3 large eggs
2 C. half-and-half
4oz pepper Jack cheese, diced
1/4 C. chopped fresh basil
1 tsp. kosher salt
Freshly ground black pepper
1 C. packaged cornbread stuffing cubes
Pinch sugar

Preheat the oven to 350. Melt the butter in a 10″ cast-iron skillet over medium heat. Add the corn, scallions, ham, garlic, and chili powder. Cook, stirring occasionally, until the scallions are soft, about 3 minutes. Meanwhile, lightly beat the eggs in a large bowl and stir in the half-and-half, cheese, basil, salt, and pepper to taste. Pull the skillet from the heat. Stir in the cornbread stuffing and sugar into the skillet. Pour the egg mixture over and stir gently to distribute all the ingredients evenly. Transfer the skillet to the oven and bake until lightly puffed and golden, about 30 minutes. Serve warm.

Prosciutto, Tomato, and Olive Spaghetti

Prosciutto, Tomato, and Olive Spaghetti

c3102281f88237e7a2515099d2e6651f1 pound dried spaghetti
8 cups cold water
2 teaspoons sea salt
3 tablespoons extra virgin olive oil
5 garlic cloves, finely minced
2 shallots, finely minced
1 cup black olives, pitted (I used Taggiasca from Italy)
3 to 4 tomatoes, diced
½ cup dry white wine
2 tablespoons tomato paste or concentrate
3 tablespoons unsalted butter, cut up
Reserved pasta water (optional)
2.5 oz. Parmesan cheese, finely grated
A handful of flat-leaf parsley, finely chopped
About ½ lb. prosciutto, preferably Parma or San Daniele, at room temperature

In a large pot, bring 1.8 L (8 cups) of cold water to a boil. When it boils, add salt and pasta. Cook according to package instructions, stirring often to loosen up the sticky strands. Drain the cooked spaghetti, but save about 1 cup of the pasta water. Set aside. Wipe clean the same pot and set over medium heat with olive oil. When oil is hot, lower heat to medium-low and sauté garlic and shallots until fragrant, about 1 minute. Increase heat to medium again, add olives, and cook for 1 minute. Add the diced tomatoes and cook until soft, about 1 to 2 minutes. Add the wine and stir until the alcohol has evaporated, about 2 to 3 minutes. Stir in tomato paste and butter until dissolved. Put the pasta back in the pot and gently mix until each strand is coated in the sauce. Add reserved pasta water if the sauce seems too dry. Toss with Parmesan cheese and sprinkle with chopped parsley. Serve on warmed plates and garnish with prosciutto slices.

Avocado-Bacon Toasts

Avocado-Bacon Toasts

4 s6cc986d68058b29ab55d30d7e7216978lices rustic white or wheat bread
4 teaspoons extra virgin olive oil
8 slices crispy cooked bacon
2 ripe medium avocados, halved and pitted
1 lime, cut into quarters
Coarse salt to taste

Heat the panini maker according to the manufacturer’s directions. Drizzle olive oil over each slice of bread and grill the bread, two slices at a time, until they’re toasted, about 2 minutes. For each toast: Criss-cross two slices of bacon on a slice of grilled bread. Lay an avocado half on top of the bacon and smash it with the back of a spoon to spread it around the toast. Squeeze lime juice over the top and season the avocado with coarse salt to taste.

Vanilla Sugar Palmiers

Vanilla Sugar Palmiers

vanillapalmiers1/2 cup vanilla sugar
1/8 teaspoon kosher salt
1 sheet puff pastry
Preheat the oven to 425 degrees F.

Combine the sugar and kosher salt. Evenly sprinkle 1/4 cup of the sugar/salt mixture on a clean working surface. Unfold a puff pastry onto the sugar and sprinkle the remaining 1/4 cup of the sugar mixture on top, spreading it evenly on the puff pastry. With a rolling pin, roll the dough until it’s 13 by 13-inches square and the sugar is pressed into the puff pastry on top and bottom. Fold the sides of the square towards the center so they go halfway to the middle. Fold them again so the two folds meet exactly at the middle of the dough. Then fold 1 half over the other half, like closing a book. Slice the dough into 3/8-inch slices and place the slices, cut side up, on baking sheets lined with parchment paper. Bake for around 6 minutes, or until the bottom is caramelized and brown; then turn with a spatula and bake another 3 to 5 minutes, until both sides are caramelized. Cool on a wiring rack. Note: You probably will have some sugar left on the board after rolling the puff pastry and that’s okay.

Avocado Chicken Parmigiana

Avocado Chicken Parmigiana

3b2be22da2e50a69d7a95a3143f7b6c62 Chicken Breast Fillets, halved lengthways
1/2 Cup Plain Flour
2 Tablespoons Fresh Milk
2 Eggs
1 1/2 Cups Dried Breadcrumbs
2 Tablespoons Olive Oil/Cooking Spray
1/2 Cup Tomato Pasta Sauce
2 Avocado, Sliced
1/2 Cup Grated Mozzarella Cheese
Salad Green, to serve

Place chicken breast in a clear plastic bag (alternatively between 2 sheets plastic wrap), using a rolling pin or meat mallet pound until 0.5cm thick. Place flour and breadcrumbs on two separate plate and lightly whisk milk and egg together in a shallow bowl. Coat 1 piece of chicken breast in flour (shaking off excess), dip in egg mixture then coat in breadcrumbs using your fingertips pressing on to secure. Place on prepared baking tray lay with foil or baking paper, repeat the same process with the remaining chicken breast with flour, egg and etc. Lightly spray or brush the prepared chicken with oil, bake for 8 minutes (turning after 4 minutes to have evenly colors on the breadcrumbs) in preheated 200 degree Celsius (392°Fahrenheit) fan-forced oven. Remove from oven and spread each chicken breast with 1 heaped tablespoon of pasta sauce. Arrange avocado slices over sauce and sprinkle with decent amount of mozzarella cheese. Return to oven and bake for another 5 – 7 minutes or until golden and chicken is cooked through. Serve it together with some garden salad or use cooked pasta.

Savory Pound Cake

Savory Pound Cake

Cake olives-jambon1 slice (1/2 inch thick) of ham to cut it into dice
1 cup of pitted green (or black) olives
4 eggs
1 T. of Herbes de Provence or Fresh thyme
1 2/3 cup (200 gr) all-purpose flour
1 tsp. of baking powder
1/2 tsp. baking soda
1/4 cup Olive oil
1/2 cup beer (white wine if available)
1 cup of Swiss cheese or Comte (Shredded)
a pinch of Chili Pepper (optional)
Salt and pepper

Preheat oven to 330 F (165 C). In a bowl, whisk the eggs together. Add flour, baking powder and baking soda and mix well. Pour in olive oil and beer and stir until the dough is smooth. Add Herbes de Provence/thyme, chili pepper, ham dices, olives, cheese and mix well. Add salt and pepper to taste. Butter a loaf pan. Put in a rectangular loaf pan. Bake for 45 minutes. A knife should come up clean. Cool on a rack before serving but I like it a little bit warm.

Greek Honey and Cheese Pie (Melopita)

Greek Honey and Cheese Pie (Melopita)

4melopita 1/2 T. sugar, divided into 3 1/2 and 1 T.
2 extra large eggs
2 T. flour
4 1/2 T. honey, preferably wild flower
1 T. lemon juice
1 T. brandy
18 oz soft mizithra cheese or ricotta
1 tsp. cinnamon

Pre-heat oven to 350-deg F. Butter a 10 inch ceramic pie dish or tart pan. Beat 3 1/2 T. sugar and eggs in a large bowl until creamy, about 3 minutes. Beat in flour. Add honey and beat until well combined. Add lemon juice and brandy and mix to combine. Add cheese to bowl and beat until mixture has blended, about 2 minutes. Pour batter into prepared baking dish and bake until golden and just firm in the middle, 30 minutes. Sprinkle warm cake with extra 1 T. sugar and cinnamon.

Veal Lemonato

Veal Lemonato

thumb_6002 large onions, sliced
1/2 cup olive oil
2 pounds boneless veal round or shank, in a tied rolled roast
1 cup dry white wine
1/2 cup chicken stock or water, or more as needed
1 tablespoon sugar
1 cup lemon juice
3 cloves garlic, minced
1 pound medium potatoes, quartered
Sea salt and freshly ground pepper

In a heavy non-stick pan—one that holds the meat snugly—sauté the onions in most of the olive oil over medium heat until translucent, about 8 minutes. Add the veal and brown on all sides. Pour in the wine, bring to a boil and cook for 3 minutes, then add the stock or water, sugar, lemon juice, and garlic. Simmer for 45 minutes, turning the meat and adding more stock or water if needed. The sauce should cover the meat by two-thirds. While the veal is simmering, heat the remaining small amount of oil in a heavy skillet and fry the potatoes until they are golden brown. Don’t worry about cooking them through—they will finish cooking with the veal. Remove the meat from the pan and carefully slice it. Return the meat slices to the pan, season with salt and pepper, and continue simmering for another 40 minutes, adding a little stock or water if needed. Add the potatoes to the pan and simmer for about 30 minutes, or until the veal is very tender and potatoes are soft. Serve hot.

Marinated Mozzarella with Preserved Lemon and Basil

Marinated Mozzarella with Preserved Lemon and Basil

0941c0c3a335de2b4ca4b2f6f2c98b214 buffalo mozzarella, sliced
2 cloves garlic, thinly sliced
30g preserved lemon rind
½ cup (125ml) olive oil
2 tablespoons olive oil, extra
12 basil leaves
Crispy flat bread, to serve

Place the mozzarella, garlic and preserved lemon on a platter and spoon over the oil. Cover and refrigerate for 1 hour or until ready to serve. Heat the extra oil in a non-stick frying pan over medium heat. Cook the basil for 30 seconds or until bright green and crispy. Remove from the pan and drain on absorbent paper. Top the mozzarella with crispy basil leaves and serve with the flatbread. Serves 8.

Greens with Pears, Grapes and Candied Pecans

Greens with Pears, Grapes and Candied Pecans

2 pieces TJ jarred Pear Halves in White Grape Juice
½ C. Red Grapes
¼ C. Candied Pecans
3oz. Baby Spring Mix (or other salad greens)

1 T. White Balsamic
1 tsp. Lemon Juice
½ T. Honey
2 T. EVOO
1/8 tsp. Salt
Pinch Black Pepper

Whisk vinaigrette ingredients together; refrigerate. In another container, toss pears and grapes; sprinkle with pecans. Top with salad leaves. Cover (without mixing in salad greens) and place in fridge until ready to eat. Remove salad and dressing from fridge 10 minutes before serving. Just before eating, place salad in a large cup or bowl, pour dressing over the top; toss gently.

Yield: 2 servings
Calories: 336
Fat: 16g
Fiber: 3g

Cheese and Charcuterie Plate

Cheese and Charcuterie Plate

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Creating your own version is a great opportunity to experiment with different meats and cheeses – ask your cheese monger what varieties complement each other. You could even organize the board thematically – go Spanish with Manchego cheese and Chorizo sausage with Marcona Almonds or if Italy is your inspiration, use chunks of good Parmesan Cheese and slices of Proscuitto with a small bowl of roasted red peppers. I like to serve this meal on a rustic wooden board.

selection of 3 cheeses (one cow, one goat, one sheep), slicing a few servings of each
selection of 3 cured meats (bresaola, soppressata and proscuitto), thinly sliced
olives
tupelo honey
raisin walnut loaf, sliced
baguette, sliced

Artfully arrange meats and cheeses (wedges and slices) on a board or platter. Fill in the gaps with small bowls: one with olives (along with a smaller bowl for the pits) and the other filled with honey. You want the board to look elegant but overflowing with goodness. Place your sliced breads in a basket, bowl or platter nearby.

What Cheeses And Meats Should You Use?

The best cheese and meat boards are diverse — don’t be afraid to experiment. Try to include at least one cheese from each of these predominant category:

1) A fresh cheese (fiore di latte and/or burrata)
2) A soft-ripened cheese (camembert and/or brie)
3) A semi-soft cheese (friulano, havarti and/or gouda)
4) A firm cheese (piave, spillembergo, aged provolone and crotonese)
5) A hard cheese (grana padano and parmigiano reggiano)
6) A veined cheese (gorgonzola and/or stilton)

If you want to add in meats, there should be an array ranging from smoky speck to a cooked item, like mortadella or a bacon-like pancetta. You may also want a cured sausage like salami or aged items like bresaola and especially the renowned prosciutto di parma.

Too Much, Too Little… How Much Should You Buy?

Since the cheese board is likely to be a starter to an abundant meal to follow, a recommended quantity is one to two ounces of cheese and three slices of meat per person. Remember, you’re trying to delight your guests’ palate, but keep their appetites intact for later courses.

What Do I Plate It All On?

Take the time and plate it right since it’s Thanksgiving. Treat the cheeseboard like a centrepiece. Use platters that are both ornate and practical. Food grade wood boards are great; if you have them, marble slabs are the best (flat, rimless and aesthetically pleasing, they’re also easy surfaces for cutting cheese on).

To Cube Or Not To Cube…

The look of wedge-cut cheeses is more authentic and requiring guests to cut cheese to their taste adds an interactive element. Only resort to pre-cut tasting pieces (like cubes) out of necessity.

How Many Knives Do I Need To Use?

Always use separate cheese knives for each cheese. This ensures the distinctive notes of each cheese are kept pure. Regarding meat, there is very little risk of intermingling flavours so a simple fork is fine.

What Else Should I Add To The Board?

Surrounding the board with appropriate accompaniments adds interest and contrasting yet complementary flavours. They also serve as palate cleansers in between cheese samplings and simply enhance all flavours. Notable accompaniments are: dried fruit like apricots and figs; nuts (natural and unflavoured) such as almonds and walnuts; sliced fresh fruit with mild notes like pears (or with a slight tang like apples). Meats are robust in flavour and their pleasantness is heightened by cured olives. The gaeta and cerignola species are marvelous. Also, accompanied meat with fresh fruit, like figs and melon, is divine.

 

What Condiments Should I Add To The Plate?

Condiments, condiments, condiments! Use them. They enhance the flavours of cheeses. The best ones to use include: wine-based jelly; lightly sweetened, concentrated fruit-based jams (pear and fig are ideal); fruit compotes; honey; and, especially, a product from Cremona, Italy, known as mostarda cremonese, which is a condiment made of candied fruit and a mustard-flavoured syrup. Finely sliced meats are best as is; adding the above alters the taste too much.

What Type Of Crackers Should I Use?

As a textural contrast, serve crusty bread, plain crackers, plain breadsticks or plain crostini. Mellow tasting items such as these achieve the texture contrasting element while their subtleness allows the flavour profile of the cheese to be at the forefront and untainted.

When Should I Pull The Platter Together?

Arrange the selected cheeses anywhere between 30 to 60 minutes before guests arrive to bring the cheeses to room temperature and optimum flavour; 15 to 20 minutes ahead is ample for plating the meat.

Now, What Type Of Wine Should I Serve?

Does cheese enhance wine or does wine enhance cheese? Don’t worry about it — just combine the two. Some brilliant pairings to the cheese categories listed above in tip number one are:
1) San Giovese and Pinot Grigio
2) Sauvignon Blanc and Pinot Noir
3) Zinfandel and Riesling
4) Chianti and San Giovese
5) Chianti and Barolo and Brunello
6) Prosecco and Port

Sweet and Sour Roasted Peppers with Capers

Sweet and Sour Roasted Peppers with Capers

3 lb. Ripe Bell Peppers
2 tsp. small Capers
2 tsp. finely chopped fresh Flat Leaf Parsley
1 C. White Wine Vinegar
1 C. Water
¼ C. Sugar
1 ½ tsp. Fine Sea salt
2 cloves Garlic, sliced paper thin
EVOO

2 sterilized 1 pint jars and their lids

Arrange an oven rack 4 inches below the broiler and preheat the broiler. Place the peppers on a baking sheet and broil, turning every couple of minutes with tongs, until they are blistered and somewhat blackened on all sides. (Alternatively, you can char the peppers on a grill.) Transfer to a bowl, cover with plastic wrap, and let steam for about 10 minutes. Lay a pepper on a cutting board near the sink and slice or gently pull off the stem. Let any juice from the pepper drain into the sink. Cut the pepper in half and scrape off the charred skins, seeds, and innards. Cut the halves lengthwise into thin strips, about 1/4 inch thick. Clean and slice the remaining peppers and transfer them to a heatproof bowl. Stir in the capers and parsley. Bring the vinegar, water, sugar, salt, and garlic to a boil in a saucepan set over medium-high heat. Boil the brine for 2 minutes to dissolve the sugar and salt, and then pour it over the peppers. Let steep for 1 hour. Drain the peppers, reserving a little of the brine. Pack the peppers tightly into the sterilized jars. Spoon l T. brine over the peppers; then fill each jar with enough oil to cover the peppers completely. Cover tightly and let sit at cool room temperature for 24 hours. Check to make sure the peppers are still submerged; if not, add more oil. Let the peppers cure for at least 2 days before using, then store in the refrigerator for up to 3 months. To serve, remove from the jar only as much as you plan to use and let it come to room temperature. Top off the jar with more oil as necessary to keep the remaining peppers submerged.

Try toasting some crostini, top with fresh mozzarella, these peppers, and drizzle with pepper oil and salt.

Sautéed Feta w/ Piquant Relishes

Sautéed Feta w/ Piquant Relishes

2 pkgs. (8 oz. each) Athenos Feta Cheese
All-purpose flour
Olive oil
1 lemon, optional

Cut the feta into either slices or triangles that are ~1/2″ thick (cut into thirds, so that you have 3 “slabs”, then cut each of those down the center diagonally to get 6 triangles or in half lengthwise to get 6 slices). Pour some flour onto a plate. Dredge each piece of feta in flour, shaking to remove excess and set aside for a moment. Place a large cast-iron (or nonstick) skillet over medium-high heat. Pour on a thin layer of olive oil, and once it is screaming hot, add a few feta pieces to the pan (being careful not to overcrowd) and brown for ~1 minute per side. If using, squeeze a bit of lemon juice over the slices once they are browned and transfer to a serving plate. Spoon a bit of each of the sauces over the cheese to serve.

Sautéed Feta Cheese
Parsley, Raisin, Caper, and Pine Nut Relish

2 T. golden raisins, coarsely chopped
1 T. capers, drained and coarsely chopped
1½ anchovy fillets, finely chopped
1 T. pine nuts, finely chopped
1 garlic clove, minced
1/4 c. Fresh flat-leaf parsley, chopped
2 T. extra virgin olive oil
Juice of ½ lemon
Sea salt
Freshly ground black pepper

Combine everything, then season to taste with salt and pepper.
Sundried Tomato, Walnut, Olive, and Oregano Relish

~8 sundried tomatoes, dry pack, coarsely chopped
2 T. kalamata olives
1 T. purple raisins, coarsely chopped
1½ anchovy fillets, finely chopped
2 T. walnuts, finely chopped
1 garlic clove, minced
1 T. fresh oregano, chopped (or 1 tsp. dried)
2 T. extra virgin olive oil
juice of ½ lemon
sea salt
freshly ground black pepper

Combine everything, then season to taste with salt and pepper.

Roasted Chicken Sausages with Brussels Sprouts, Fennel and Potatoes

Roasted Chicken Sausages with Brussels Sprouts, Fennel and Potatoes

3532f0a9578bb43a4b1479474e5a70758 chicken sausages
4 medium potatoes peeled and cut in large chunks
1 lb. brussels sprouts, trimmed and halved
1 fennel bulb, thinly sliced
Olive oil
Kosher salt, to taste
Freshly ground pepper, to taste

Preheat your oven to 425 degrees F. Place the sausages in a roasting pan or two large cast iron skillets. Drizzle lightly with olive oil and toss. Place the roasting pan in the oven and let it roast, rotating the sausages periodically, for about 10 minutes. Toss the potatoes in a bowl with a little more olive oil and season with salt and pepper. Add to the sausages and continue roasting for another 25 minutes. Stir periodically. Combine the brussels sprouts and fennel in bowl, lightly drizzle with a little more olive oil, and season lightly with salt and pepper. Add the vegetables to the roasting pan, stirring it into the sausages and potatoes, and continue roasting, stirring periodically, for another 15 minutes, or until the brussels sprouts begin to crisp on the outside and are just fork tender and brilliant green. Serve immediately.

Chicken Lazone

Chicken Lazone

cda7914cd7b9754b074167528c02c2d91/2 tsp salt
1 1/2 tsp. chili powder
1 1/2 tsp. onion powder
2 tsp. garlic powder
1/4 tsp. cayenne pepper
2 lb. chicken tenders
1/4 cup butter, divided
2 cups heavy cream

Combine salt, chili powder, onion powder, garlic powder, and cayenne pepper. Sprinkle over both sides of chicken tenders. In large sauté pan, melt half of the butter over medium-high heat. Cook the chicken tenders until done, about 8 minutes. Pour the cream and remaining butter into the skillet. Lower heat and simmer until the sauce thickens, about 5-7 minutes.

Spanakopita (Spinach Pies)

Spanakopita (Spinach Pies)

picKVzuRM5 tablespoons olive oil
1½ cups chopped green onions with some green
1 pound 9 ounces spinach leaves [about 2 bunches], washed, drained and shredded
1/3 cup coarsely chopped fresh dill (include some stalks)
salt
7 ounces feta, coarsely shredded
2 eggs, lightly beaten
freshly grated nutmeg
freshly ground black pepper

27 sheets of phyllo pastry* final dimensions 9×10 inches
olive oil, for brushing

To make the filling, choose a nonstick pot that is large enough to take all the spinach. Add the oil and put over medium heat. Add the onions and sauté until softened. Add the spinach and a little salt, and cook, covered, until the spinach wilts, turning it through a couple of times. Flick in a little water if necessary, but there should be enough coming from the spinach. Now uncover and simmer until the spinach softens and most of the water has evaporated. Remove to a bowl to cool. Add the dill, feta, eggs, nutmeg and a few grinds of pepper. Mix thoroughly and taste a little for salt.

Preheat the oven to 350°F and grease a 12¾ x 8-inch baking dish. Cut your phyllo sheets and keep them covered with a dish cloth to prevent them from drying out. Now you will have to work quickly so that the pastry doesn’t dry and crack, keeping the phyllo you are not working with covered with a dish cloth. Lay 1 phyllo sheet flat on a work surface and brush it well with olive oil. Lay another sheet neatly on top, brush it with oil and repeat once more, so that you have 3 layers. Now dollop 2 heaped tablespoons of filling along one short end, leaving a border of about an inch. Drag the filling into an even line, then roll up the pastry fairly tightly into a cigar shape starting from the spinach end, making one full turn, then turn and tuck the sides over and continue rolling. Brush the surface with oil. Make 8 more rolls in this way and as they are finished, arrange them in the dish side by side so they all fit touching in a row running from one short side to the opposite side, like soldiers all lined up. Bake for about 30 minutes or until golden. Cool a dash before serving, as these are best eaten warm.

*The dimensions of commercial phyllo vary from brand to brand, so you will need to work out the number of phyllo sheets you require in the beginning, according to the makers dimensions.

An Even Better Snickerdoodle!

An Even Better Snickerdoodle!

6ba526a281fb7e66308097a4949dbb3a1/2 cup butter (1 stick), softened
1/2 cup granulated sugar
1/3 cup brown sugar
1 egg
1/2 teaspoon vanilla
1 1/2 cups flour
1/4 teaspoon salt
1/2 teaspoon baking soda
1/4 teaspoon cream of tartar

For rolling:
2 tablespoons granulated sugar
1 teaspoon cinnamon

In a large bowl, cream together the butter and sugars with an electric mixer on high speed. Add the egg and vanilla and beat until smooth. In another bowl, combine the flour, salt, baking soda, and cream of tartar. Pour the dry ingredients into the wet ingredients and mix well. Preheat oven to 300 degrees while you let the dough rest for 30 to 60 minutes in the refrigerator. In a small bowl, combine the sugar with the cinnamon for the topping. Take about 2 1/2 tablespoons of the dough and roll it into a ball. Roll this dough in the cinnamon/sugar mixture and press it onto an ungreased cookie sheet. Repeat for the remaining cookies. Bake the cookies for 12 to 14 minutes and no more. The cookies may seem undercooked, but will continue to develop after they are removed from the oven. When the cookies have cooled they should be soft and chewy in the middle.

Individual Tiropitas

Individual Tiropitas

Tiropites1/2 lb. feta cheese, crumbled
1/2 lb. cottage cheese, small curd
3 eggs, beaten
1/2 tsp. salt
1/2 lb. phyllo dough*, thawed
1/2 lb. unsalted butter, melted

*Phyllo comes in all shapes and sizes these days. The variety I can find, Athens brand, weighs 1 pound and contains two 8-oz bags of 20 sheets each measuring 9 x 14-inches. If your phyllo comes in the larger sheets, cut it in half so that it’s roughly 9 x 14-inches. After you cut it, gently roll it up and place it in a ziploc bag.

Combine cheeses, eggs and salt in a bowl. Stir until blended. Set up your station: you need a large cutting board, a teaspoon (a measuring teaspoon), a brush, the melted butter, a parchment paper-lined baking sheet, and the phyllo dough. If you haven’t already, unwrap the phyllo dough and place it in a ziploc back. Lay one sheet of phyllo horizontally oriented in front of you on your cutting board. Brush it with butter. Run a knife down the piece of dough every two inches or so — this should yield six to seven strips. Place one teaspoon of cheese mixture at the end of each strip. Fold over corner to make a triangle. Continue folding from side to side till you get to the end of the strip.  Place on prepared pan. Brush tops with butter. Repeat process until you’ve used up all of your filling. Preheat oven to 350ºF. Bake for 10 to 15 minutes or until golden brown. Let cool briefly before serving.

French Toast Roll-Ups

French Toast Roll-Ups

QB2A1929-500x3568 slices white sandwich bread
Softened cream cheese, diced strawberries, or Nutella
2 eggs
3 tablespoons milk
1/3 cup granulated sugar
1 heaping teaspoon ground cinnamon
Butter, for greasing the pan

Cut the crust from each slice of bread and flatten it out with a rolling pin. Place about 1-2 teaspoons of your chosen filling 1 inch from one end of the bread in a strip. Roll the bread up tightly and repeat with the remaining pieces of bread. I really like cream cheese with diced strawberries as one combination and Nutella with diced strawberries as another combination. In a shallow bowl whisk the eggs and milk until well combined. In a separate shallow bowl mix the sugar with the cinnamon. Heat a skillet set over medium heat and melt a tablespoon of butter. Dip each bread roll in the egg mixture coating well and then place them in the pan seam side down. Cook in batches until golden brown, turning them to cook and brown on all sides, about 2 minutes per side. Add butter to the pan as needed. Add cooked rolls immediately from the pan to the cinnamon sugar and roll until completely covered in sugar. You can serve with syrup for dipping but I think they’re perfectly good all by themselves.

Koulouri (Sesame Bread Rings)

Koulouri (Sesame Bread Rings)

069a8216f75f1af16b94dcb4e972b0f71 ounce fresh yeast or 1 tablespoon active dry yeast
Pinch of sugar
6 cups bread flour
1 teaspoon salt
¼ Cup olive oil

Flour paste

3 teaspoons bread flour
3 tablespoons water
1 cup sesame seeds

Crumble the fresh yeast or sprinkle the dried into a bowl. Add the sugar, 10½ ounces lukewarm water and a handful of flour. Whisk to smooth any lumps. Leave until it starts to activate and bubble, about 10 minutes. Add the rest of the flour, the salt and oil and mix with a wooden spoon until a loose dough forms. Knead on a lightly floured surface for 7 to 8 minutes or until the dough is smooth and spongy. Wipe out the bowl with an oiled paper towel and put the dough in. Cover with plastic wrap, then a dish cloth, and leave in a warm spot for about 2 hours, until puffed and doubled in size. Preheat the oven to 400° and line 2 baking sheets with parchment paper. For the flour paste, mix the flour and water in a bowl until smooth. Knead the dough briefly, then divide it into equal parts. Roll, stretch and coax each piece into a thin rope about 16 inches long (Make the first 6 and while baking, prepare the next batch). Brush each rope lightly with the paste, and sprinkle sesame seeds all over, then roll through the seeds that have dropped on your work surface so that they’re covered all over. Turn each rope on itself, forming a ring, pressing the ends together to seal. Place on the baking sheets and bake for 20 minutes or until golden. Sesame seeds that have fallen onto the trays can be used elsewhere.

Citrus-Braised Lamb Shanks

Citrus-Braised Lamb Shanks

db5f13e40f639fec40ff427c5aba16072 T. olive oil
4 lamb shanks, about 1 lb. (500 g.) each
Salt and freshly ground pepper
1 carrot, finely chopped
1 yellow onion, finely chopped
2 celery ribs, finely chopped
3 small sprigs fresh thyme
1 bay leaf
3 cloves garlic, minced
1 1/2 T. tomato paste
2 cups (16 fl. oz./500 ml.) dry white wine
1 cup (8 fl. oz./250 ml.) chicken broth
Grated zest and juice of 1 lemon
Grated zest and juice of 1 lime
Grated zest and juice of 1 orange

In a large, heavy pot, heat 1 tablespoon of the oil over medium-high heat. Season the shanks with salt and pepper. Working in batches, sear the shanks, turning as needed, until browned on all sides, 6-8 minutes. Transfer to a platter and pour off the fat from the pot. Preheat the oven to 250 degrees F (120 degrees C). Add the remaining 1 tablespoon oil to the pot and place over medium-low heat. Add the carrot, onion and celery and sauté until softened, about 5 minutes. Add the thyme, bay leaf, and garlic and tomato paste. Stir in 1/2 teaspoon salt, season with pepper, and stir for 1 minute. Add the wine, broth and lemon and lime zests and juices. Return the shanks to the pot and bring the liquid to a gentle simmer. Cover and cook in the oven, turning the shanks every hour, until the meat is completely tender, about 2 1/2 hours. Transfer the shanks to a platter and keep warm in the oven. Pour the juices from the pot into a large, heatproof measuring pitcher and let stand for 1 minute. The fat will rise to the top. Use a bulb baster to transfer the juices underneath the fat to a small saucepan. Simmer to reduce slightly. Stir in the orange zest and juice. Drizzle the reduced juices over the lamb shanks and serve. Serves 4.

Peppers Stuffed with Feta (Piperies Yemistes me Feta)

Peppers Stuffed with Feta (Piperies Yemistes me Feta)

cq5dam_web_266_2004 small red and green sweet peppers, about 1 1/2 ounces each and 4 inches long
7 ounces feta
1 tablespoon olive oil
1/4 teaspoon dried oregano, optional

Cut the tops off the peppers and carefully remove the seeds, keeping the peppers whole. Crumble the feta and stuff tightly into the peppers, then replace the tops. Heat the olive oil in a skillet and saute the peppers over high heat (propping the peppers up against the sides of the skillet so the filling doesn’t ooze out), gently turning them over, until they are lightly browned on the outside, and the feta is melted a bit but not running out (the hats may fall off, but replace when serving). Serve whole or cut into thick slices, with the oregano crumbled over the top, if desired.

Braised Chicken with Peppers, Olives & Capers

Braised Chicken with Peppers, Olives & Capers

253321b2a2702b7ee5ae6897047f4c801 chicken (about 3 1/2 lb./1.75 kg.), cut into 10 pieces
Coarse kosher salt and freshly ground black pepper
1 T. olive oil
2 T. minced fresh rosemary
2 large red or yellow bell peppers, sliced
1 large onion, halved and then sliced
1 1/2 oz. (45 g.) pancetta, chopped
1/2 tsp. red pepper flakes
1 can (14 1/2 oz./455 g.) diced tomatoes
1 cup (8 fl. oz./250 ml.) dry white wine
1/3 cup (2 oz./60 g.) pitted kalamata olives
2 T. capers, rinsed

Pat dry the chicken. Sprinkle on both sides with salt and black pepper. In a heavy large pot over medium-high heat, warm the oil. Add the rosemary, then the chicken pieces, in batches if necessary. Cook until brown, about 5 minutes on each side. Transfer to a plate. Add the bell peppers, onion, pancetta and pepper flakes to the pot. Sprinkle with salt and black pepper and saute until they begin to soften, about 5 minutes. Add the tomatoes with their juice, wine, olives and capers. Bring to a boil. Return the chicken to the pot. Reduce the heat to low, cover and simmer until the dark meat is tender and the sauce has thickened slightly, about 15 minutes longer. Return the breasts to the sauce and simmer to eat through. Divide the chicken and sauce among 4 warmed plates and serve right away. Leftovers: For a new meal tomorrow, cut the leftover chicken meat into bite-size pieces, return it to the sauce, reheat gently and mix it into hot, cooked pasta.

Tomatokeftedes

Tomatokeftedes

DSC_00532 punnets small tomatoes (approximately 400 grams)
½ cup red onions, finely chopped (or spring onions)
¼ cup chopped fresh mint
¼ cup chopped fresh basil
¼ cup chopped fresh continental parsley
1 tsp oregano (you can also use fresh thyme instead)
Sea salt and cracked pepper, to taste
100g plain flour
Extra virgin olive oil, for frying

Rinse the tomatoes well and dry them. Place them in a large bowl and pinch them so that the pulp comes out and you are left with a smooth pulp. Add the onions, mint, basil, parsley, oregano, sea salt, and cracked pepper and mix well. Add the flour gradually until you reach a thick but moist sticky paste. Do not make the paste dry. Pour some olive oil in a large frying pan or wok to a depth of 3cm. When the oil is hot but not smoking, carefully drop in tablespoons of the mixture, and fry, turning once, so that both sides become a light golden colour. These are best served immediately with Greek yoghurt.

Revithokeftedes

Revithokeftedes

th-syntagi-revithokeftedes-kw1/2 kilo chickpeas, preferably without skin
1 big onion or 4 – 5 spring onions, finely cut
1 cup of parsley, finely cut
2 spoonfuls of dried mint or fresh
1/2 teaspoon of oregano
Salt
Pepper
2 eggs (optional)
2 tablespoonful of flour
Extra flour for dredging
Olive oil for frying

Soak the chickpeas in water overnight. Drain, add fresh water and bring to a boil. Skim all the foam that forms with a slotted spoon and then drain. Put them in the pot again and add water and remove any chickpeas skins which will float on the surface. Put them back on the heat and when they boil add salt and simmer until they become soft. This may take 1 – 2 hours depending on the quality of the chickpeas. Drain and mash with a fork. I do not mash them in a food processor as we want some small bits of chickpeas in the patties. Grate the onion or finely cut the spring onions and the parsley, add all the remaining ingredients except the flour for dredging and mix well. Shape them into round patties, dredge them in flour and fry in hot olive oil. Remove on kitchen paper to absorb excess oil and serve as a side dish.

Salmon Tacos with Jalapeno Cream

Salmon Tacos with Jalapeno Cream

4e6de37a31c706293d2718a86fceda301 ½ pounds fresh salmon
1 teaspoon chili powder
¾ teaspoon cumin
½ teaspoon onion powder
1 teaspoon paprika
¾ teaspoon salt
¾ teaspoon pepper
2 tablespoons olive oil
8 6 -in tortillas
1 cup sour cream
4 tablespoons lime juice
3 tablespoons cilantro, chopped
1 jalapeno, diced
Pinch of salt

Combine chili powder, cumin, onion powder, paprika salt and pepper in a small bowl. Rub spice mixture over salmon. Cook salmon in olive oil in a preheated skillet. Continue to cook salmon until no longer pink, about 4 minutes per side. While salmon cooks, combine sour cream, lime juice, jalapeno, cilantro and salt in a bowl. To serve, place salmon in a warmed tortilla and top with jalapeno cream. Serve with avocados and salsa if desired.

Saganaki with Honey & Sesame

Saganaki with Honey & Sesame

2 T. Honey
4 ½ oz. ¾” thick Kasseri Cheese
1 Egg, lightly Beaten
Flour, for coating
Olive Oil, for frying
1 tsp. black sesame Seeds

Heat honey gently in small saucepot. Keep warm over low heat. Pour oil into a small nonstick skillet to a depth of ½ inch. Put egg in one flat bowl and flour in another. Heat oil over medium high heat until a bread cube dropped in the oil browns in 15 seconds. Dip cheese into the egg, then pat it in flour to coat well. Add to oil and fry until golden on both sides. Spoon / splash oil onto the sides to make sure they are fried golden too. When crisp on the outside and soft in the middle, remove to paper towel to drain. Serve hot, cut up into squares, drizzled with honey and sprinkled with sesame seeds.

Apple & Cheddar Quiche

Apple & Cheddar Quiche

Apple and Cheddar Quiche 2 5002 large apples (cored and cut into bite sized chunks)
1 cup apple cider
4 strips bacon (cut into 1 inch pieces)
6 sheets phyllo (thawed as directed on package)
1/4 cup olive oil
1/2 teaspoon rosemary (chopped)
1 cup strong cheddar (grated)
4 eggs (lightly beaten)
1 cup half and half

Simmer the apple slices in the cider until they just start to turn tender, about 3-5 minutes, remove and set them aside. Simmer the remaining cider to reduce to about 2 tablespoons. Meanwhile, cook the bacon in a pan and set aside. Brush a sheet of phyllo pastry with the olive oil and fit it into the bottom of a greased 9 inch pie dish or springform pan with the ends hanging over the side of the pan and repeat with the remaining sheets placing them on top. Toss the apple slices in the reduced cider and spread them out over the bottom of the pan. Sprinkle the bacon, rosemary and cheddar cheese on top of the apples. Mix the eggs and half and half, pour into the pan and fold the edges of the phyllo dough that is hanging over the sides. Bake in a preheated 375F oven until golden brown and set in the center, about 25-45 minutes.

Galaktoboureko

Galaktoboureko

Galaktoboureko-Greek-Custard-Pie-with-Syrup16 cups milk
1 cup fine semolina
¾ cup sugar
3 eggs
1 teaspoon vanilla
Lemon rind from 1 lemon, finely grated
1 package phyllo (about 10-14 sheets)
2 sticks (1 cup) + 1 Tablespoon unsalted butter

Citrus Syrup:
1 cup water
1 1/2 cups sugar
½ teaspoon vanilla
Lemon juice from ½ a lemon, about ¼ cup

Put milk, ½ cup sugar, vanilla, semolina and 1 Tablespoon butter in a sauce pan on medium heat. When it starts heating, keep stirring until it becomes thick like pudding. Take it off the fire and let it cool for 5-10 minutes. Beat eggs with the rest (1/4 cup) of the sugar and stir it in to milk mixture. Stir the lemon peel in. To make the pie, the phyllo should be room temperature or slightly cooler. Open the package right before using it so the sheets do not get too dry. Melt two sticks of butter and start by brushing the butter on the bottom of your pan. In Greece, they use a large round pan about 16 inches in diameter. I used a lasagna dish, which works well (about 10 x 13 x 2). If you only have a traditional 9 x 13, you may not fit all the custard in the dish. Lay down about 5-6 sheets phyllo or half of your package. Lightly press the sheets into the sides and corner and let the edges overlap on top. You will fold them over later. Do not skimp on the butter! You should use half on the bottom layers and half on the top. Pour the slightly cooled custard on the bottom sheets and spread to the sides. Then layer another sheet on top. Continue brushing butter between layers until you have used all the phyllo, approximately 6 sheets on bottom and 6 on top. Then, brush butter on the overlapping sides and roll the edges down creating a “rim” around the edge of the pan. Liberally brush the top and the edge with the rest of your butter. Bake for 1 hour at 375 degrees or until the top is light brown all over. While the pie is baking make the syrup by boiling the sugar, water and juice together for about 5 minutes. When you remove the pie from the oven, let it cool for about 15 minutes. Then, pour the syrup over the entire pie. Over time, it will seep in to the pie. Wait at least an hour before serving. Store the pie in the refrigerator for up to 3 days and continue to enjoy!

One-Pan Enchilada Pasta

One-Pan Enchilada Pasta

One-Pan-Enchilada-Pasta_-62 tablespoon of extra virgin olive oil
2 cloves of garlic, minced
1/2 of a small onion, diced
1.25 pounds of taco seasoned ground turkey meat or 1.25 pounds of lean ground beef and packet of low-sodium taco seasoning
2 cups of low-sodium chicken broth
1 19oz can of red enchilada sauce
8oz (about 2 1/2 cups) of dried rotini pasta
2 cups of freshly shredded Colby Jack cheese
Green onions
Black olives

In a large skillet or sauté pan, sauté garlic and onions in olive oil over medium low heat until softened. Add ground turkey meat and cook, breaking meat up with a wooden spoon until browned. Once turkey meat is cooked through, add pasta, chicken broth and enchilada sauce to pan. Bring to a boil, then reduce heat to low and cover. Cook on low, with pan covered for about 15 minutes. Then remove lid and let simmer for additional 5 minutes until pasta is tender and sauce has reduced. Remove from heat and stir in 1 cup of cheese. Top pasta with additional cup of cheese and melt under broiler for a minute or two, or place lid back on pan and let heat from the pasta melt the cheese. Garnish with black olives and green onions.

Reithada (Baked Chickpeas)

Reithada (Baked Chickpeas)

cookbookreviewGreekKitchenschickpeas11 pound 2 ounces dried chickpeas
1 T. all-purpose flour
2 onions, well chopped
2 bay leaves
6 T. olive oil
salt and freshly ground black pepper
best quality olive oil for serving
lemon quarters for serving, optional

Put the chickpeas and flour in a bowl, cover with plenty of water and soak overnight. Preheat oven to 400 F. Drain the chickpeas, rinse and put into a large round ceramic pot with a good fitting lid. (I used my Dutch oven.) Cover with 4 cups of water (I used 5 1/2 cups) and add the onions, bay leaves and olive oil. Stir a few times to distribute the onion, and then put the lid on. Bake in the oven for 2 hours. Lower the temperature to 350 F and remove the pot from the oven. The contents should be nice and bubbly. Season well with salt and pepper and mix. Return the pot, still covered, to the oven for a further 2 hours, when the chickpeas will be lovely and soft with a little of the thick liquid left. Turn off the oven and leave the covered pot inside to cool for about 1 hour. Taste for salt and pepper, then serve warm with a drizzle of olive oil and a squeeze of lemon juice, if you like.

Spinach & Artichoke Wonderpot

Spinach & Artichoke Wonderpot

Mushroom-Wonderpot-bowl8 oz. mushrooms
1 (14 oz.) can artichoke hearts
4 cloves garlic
1 medium yellow onion
5 cups vegetable broth
2 T. olive oil
12 oz. fettuccine
1 tsp dried oregano
½ tsp dried thyme
Freshly cracked pepper (15-20 cranks)
4 oz. frozen cut spinach

Clean the mushrooms to remove any dirt or debris. Slice the mushrooms thinly. Drain the can of artichoke hearts and roughly chop them into bite-sized pieces. Thinly slice the onion and garlic (you can mince the garlic if you don’t want large slices). Place the vegetable broth, olive oil, mushrooms, artichoke hearts, onions, and garlic in a large pot. Break the fettuccine in half and add it to the pot along with the oregano, thyme, and some freshly cracked pepper. Push the ingredients down under the broth as much as possible. Place a lid on the pot and bring it up to a rolling boil over high heat. As soon as it reaches a boil, stir the pot to evenly distribute the ingredients and prevent the pasta from sticking. Turn the heat down to low so that the pot is just simmering. Allow the pot to simmer, with the lid on, for 10-15 minutes, or until the pasta is tender and most of the liquid has been absorbed. Give the pot a stir every few minutes to prevent the pasta from sticking. Once the pasta is cooked through, add the frozen spinach. Allow the heat from the pasta to thaw the spinach. Stir the pot to help break up the clumps of spinach as they melt. Serve hot.

Greek Spinach Balls with Minted Dill Yogurt Sauce

Greek Spinach Balls with Minted Dill Yogurt Sauce

img_202832 pounds fresh spinach
1 cup chopped scallions
2 tsp. olive oil
2 cups cooked brown rice
2 T. chopped fresh dill
1 1/2 T. fresh lemon juice (or juice of one large lemon should do it)
1 cup bread crumbs (you can make your own if needed)
Salt and pepper to taste
sesame seeds to coat, about one cup

Preheat the oven to 350 degrees. In a large pot, steam the spinach a few minutes until just wilted (only a few minutes). Drain and roughly chop the spinach. In a small saucepan, add the oil and sauté the scallions for about 5 minutes, until just starting to brown. In a large mixing bowl, combine all ingredients except sesame seeds. Use spray oil and coat a large baking sheet. But the sesame seeds in a bowl. Use your hands to make small snowball-sized balls with the mixture, then roll the spinach balls in the sesame seeds to coat. Arrange on the baking sheet without touching. This will make approx. 10 spinach balls. Bake for about 30 minutes.

Minted Dill Yogurt Dressing

1 cup plain yogurt
2 tsp. minced scallions (or red onion)
1 T. minced fresh dill
1 tsp. minced fresh mint (or 1 T. dried mint)
1 minced garlic clove
2 tsp. fresh lemon juice
Pinch of sugar
Salt to taste

Mix everything.

Braised Beef Shanks

Braised Beef Shanks

b0bf26ffa67087ab92469a5d88bdfa5f3 tablespoons olive oil
5 pounds beef shanks, 2-3 large, roughly 2-3″ thick
Salt and pepper
3 shallots, minced
1 tablespoon all-purpose flour
4 sprigs fresh rosemary, large
29 4/5 ounces Guinness draught, 2 cans
Polenta, cooked
2 tablespoons blue cheese, for topping

Preheat oven to 325ºF. Heat the oil in a large, heavy-bottomed braising pan over medium-high heat. Season the beef shanks with salt and pepper. Sear the beef shanks, cooking for about 7 minutes on each side until a dark brown crust forms. Remove them from the pan and set aside. Add in the shallots to the pan. Cook for 5 minutes, until softened. Add in the flour and continue to cook another 3-4 minutes, until the flour is golden brown. Add the beef shanks back to the pot along with the rosemary sprigs. Pour the Guinness over them. Cover the braiser and move the pan to the oven. Braise in the oven for 3 hours. Remove from the oven. Uncover and pull the beef shanks from the sauce. Pull apart slightly on a plate. Skim any excess grease from the top of the sauce remaining in the pan. Cook the sauce over medium-high heat for 4 minutes or until thickened slightly. Add the meat back in pan and serve over polenta along with the bones, if desired. Sprinkle with blue cheese.