Steak with Wine Sauce and Potato Gratin

Steak with Wine Sauce and Potato Gratin

edf_oct06_meat_steak_vertButter, for baking dish

1 1/2 C. heavy cream

5 oz. soft goat cheese, crumbled

1 garlic clove, minced

Coarse salt and ground pepper

1 1/2 lb. baking potatoes, (about 3)

4 flatiron or top blade steaks, (6 to 8 oz. each and 1 inch thick)

1 C. dry white wine

1 T. Dijon mustard

2 T. capers, drained

Preheat oven to 375 degrees. Butter an 8-inch square (2-quart) baking dish; set aside. In a large saucepan, combine cream, goat cheese, and garlic; season with salt and pepper. Peel potatoes and slice crosswise 1/8 inch thick; add to cream mixture as you work. Bring to a boil. Reduce to a simmer; cook until potatoes are crisp-tender, 12 to 15 minutes. Transfer mixture to prepared baking dish; using a spatula, press potatoes into cream to cover. Place dish on a rimmed baking sheet; bake until golden and potatoes are tender, 20 to 25 minutes. Fifteen minutes before potatoes are finished baking, heat a large skillet over medium-high. Season steaks on both sides with salt and pepper; cook, 6 to 7 minutes per side for medium-rare (if browning too quickly, reduce heat when cooking second side). Transfer to a plate, cover loosely with aluminum foil, and set aside. Keep skillet with any browned bits for wine sauce. Make wine sauce: Add wine to skillet; boil over medium-high heat until syrupy, 3 to 4 minutes. Whisk in mustard. (For a smoother sauce, pour mixture through a fine-mesh sieve, discard any browned bits, and return liquid to skillet.) Stir in capers and any juices from resting steaks; season with salt and pepper. Serve steaks with wine sauce and potato gratin.

 

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Monkey Butter

Monkey Butter

55f5734572378db61d14cbf42f80fc02a medium-size perfectly ripe bananas (no brown spots)
20 oz. can of crushed pineapple, not drained.
1/4 cup coconut (I prefer ground coconut)
3 cups of white sugar
3 T. lemon juice (use bottled for uniform acidity)

Peel and slice bananas, then add all ingredients to a heavy saucepan. Bring to a boil, stirring often, and then reduce to a simmer. Cook until thick. As the mixture thickens, stir constantly until desired thickness is achieved. When thick, spoon mixture immediately into hot sterilized jars, apply heated lids and rings, and process in a boiling water bath for 15 minutes. (or simply store in fridge)

Other fruits can be added, particularly topical fruits such as mango. Also, it is common for the butter to take on a light pink hue when processed. The sample on the right below was not processed, but just stored in the fridge…which I started to do once it became clear that this ambrosia doesn’t hang around long enough to require canning!)

Tomato Basil Parmesan Soup

Tomato Basil Parmesan Soup

Tomato-Basil-Parmesan-Soup-32 tablespoons olive oil

4 stalks celery

4 medium carrots

½ large onion

3 cloves garlic, peeled

1 tablespoon dried basil or 1/4 cup fresh basil, chopped

1 tsp. dried oregano or 1 tablespoon fresh oregano

1 bay leaf

2 (14.5 oz.) cans fire roasted diced tomatoes with juice

4 cups chicken stock

4 tablespoons butter

¼ cup flour

2 cups half and half, heavy cream or milk (or a combination)

1 cup grated Parmesan cheese

1 tsp. salt

1/2 tsp. black pepper

Freshly grated Parmesan cheese (optional)

 

Add celery, carrots, onion and garlic to a food processor and pulse until finely minced (or mince by hand). Heat oil in a 4 qt. soup pot. Add minced vegetables and sauté for 5 minutes. Add basil, oregano, bay leaf, tomatoes, and chicken broth. Bring to a boil then reduce heat and simmer for 15 minutes or until carrots are tender. While soup simmers, melt butter over low heat; add flour and cook, stirring constantly for 5 minutes. Slowly stir in 1 cup hot soup. Add another 3 cups of hot soup and stir until smooth. Add soup/flour mixture back into soup pot. Simmer, stirring constantly, until soup begins to thicken. Add Parmesan cheese and whisk to blend. Stir in warmed half and half/cream/milk, salt and pepper. Simmer an additional 15-20 minutes on low, stirring occasionally. Remove bay leaf and serve. Garnish with freshly grated Parmesan cheese (optional).

 

Beef, Brie & Avocado Sandwich

Beef, Brie & Avocado Sandwich

4 slices bread
6-8 thin slices of roast beef
1/2 avocado, thinly sliced
2 wedges President Wee Brie, or 2 ounces regular brie
3 cloves roasted garlic
sea salt
butter or light butter

Butter one side of each slice of bread. In a small bowl mash together cheese and garlic with a fork. Spread brie on the unbuttered side of two slices of bread. Layer beef on the brie, then add sliced avocado. Top with the other slices of bread, buttered side out. In a medium skillet on medium-high heat, place sandwiches and grill until evenly browned on one side, about two minutes. Then flip and grill another two minutes until brown. Serve.

Turkey Twirl

Turkey Twirl

1 10-inch flour tortilla

1 to 2 T. mayonnaise or ranch salad dressing

3 oz. thinly sliced cooked turkey

2 T. shredded cheddar or 3 oz. thinly sliced cheese

 

Spread mayonnaise or salad dressing on tortilla. Layer turkey and cheese on top of tortilla, and roll up.

 

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Spicy Tropical Shrimp Boats

Spicy Tropical Shrimp Boats

spicytropicalshrimpboats1 cup frozen medium cooked tail-off shrimp, thawed
1/2 cup Trader Joe’s Fire Roasted Papaya Mango Salsa
Salt and pepper
1 fresh Belgian endive leaves separated
2 T. refrigerated Trader Joe’s Cilantro Dressing
Cilantro for garnish

Dice shrimp into cubes. Mix shrimp and salsa. Season with salt and pepper to taste. Spoon shrimp mixture onto endive leaves. Arrange shrimp boats on serving platter and drizzle with dressing. Garnish with cilantro

Onion Puffs

Onion Puffs

1 loaf day-old bread

1 cup mayonnaise

1 1/4 cup chopped onion

3 T. Parmesan cheese

1/2 tsp. Worcestershire sauce

Paprika to taste

Cut bread into desired shape(s). Butter bread and bake in slow oven until toasted. Mix mayonnaise, onion, cheese, Worcestershire sauce and spread on toasted bread. Sprinkle paprika before broiling.

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Bacon and Egg Fried Rice

Bacon and Egg Fried Rice

befr3 C. cooked rice

5 slices bacons – chopped into small pieces

3 large eggs

3 green onions – chopped into 1/4 inch pieces

3 T. soy sauce

3 T. vegetable oil or canola oil or peanut oil

Dash pepper

Salt to taste

 

In large skillet fry pieces of bacon until crisp, drain, set aside. Set bacon on a plate and clean the skillet for reuse. Beat eggs in C. and scramble in a little oil in the skillet. Set scrambled eggs on a plate and clean the skillet for reuse. Heat remaining oil in pan and add cooked rice. Toss rice to coat and add some soy sauce. Add eggs, bacon pieces and pepper. Add salt if desired – but remember… the soy sauce is really salty already. Stir and continue to cook for a couple minutes. Add onions at the end so they don’t overcook.

 

 

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Savory Italian Palmiers

Savory Italian Palmiers

1 Sheet Frozen Puff Pastry
9 Thin Slices Prosciutto, Salami, pastrami and/or capacola
2 cups Shredded Provolone
4 cloves Garlic, minced
2 T. Dried Basil
2 T. Dried Oregano
1 tsp. Crushed Dried Red Pepper Flakes, or to taste
½ tsp. Salt
2 tsp. Black Pepper, or to taste
1 cup Finely Chopped Black (preferably Kalamata) Olives
1 Egg, beaten
½ cup Grated Parmesan Cheese

Preheat oven to 425 degrees. Thaw pastry on counter for 15 minutes, then unfold and layer meat and cheese on top, making sure to cover pastry completely. Sprinkle garlic, basil, oregano, red pepper flakes, salt, pepper and olives over the top evenly. Roll up two opposite sides of pastry until they meet in the middle. Cut into 1/8-inch slices and place on baking sheet, leaving space between them. Brush tops with beaten egg; sprinkle with parmesan cheese. Bake 6 minutes or until golden and puffy. Remove from baking sheet immediately and cool slightly on wire rack.

Hortopita – Greek Greens Pie with Feta Cheese

Hortopita – Greek Greens Pie with Feta Cheese

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7 cups chopped fresh spinach
3 cups chopped chard
1 cup sliced leeks
¾ cup chopped spring onion
¼ cup myronia (wild chervil)
¼ cup kafkalithres (Mediterranean hartwort)
2-3 tablespoons dill
2-3 tablespoons mint
3-4 ounces crumbled feta
1 egg
salt/pepper
½ cup olive oil
6 sheets of phyllo dough
1-2 teaspoons sesame seeds

Preheat oven at 350 degrees Fahrenheit (180 degrees Celsius). Wash and chop all the vegetables. Dry well. Heat a pot with 1-2 teaspoon olive oil on low to medium heat, add the greens and heat until spinach is wilted- about 3 minutes and liquids have evaporated. Place spinach in colander and let it drain and cool. Once cool, squeeze the liquids out with your hands, place in large bowl. In a small bow beat the egg and add crumbled feta and a bit of salt and pepper for taste, add to greens and mix well. Take a round 8-9 inch pan and brush with olive oil. Spread a phyllo sheet and cut in half. Place phyllo in pan scrunching it so it fits in the pan, this will make for thicker and crispier base. Brush with olive oil and continue until you have 6 layers (using 3 sheets cut in half). Empty the greens mixture in the pan, spreading evenly. Cover with 6 layers of phyllo using the same technique as before. After placing the last phyllo sheet. Brush with olive oil and sprinkle with sesame seeds. Score the top phyllo layers in 6-8 pieces, do not cut all the way through. Bake in the lower level of the oven for about 45 minutes. I usually place the pie all the way on the bottom directly on the oven for the last 10 minutes for a crunchy crust. Remove and let it cool. It can be enjoyed warm or at room temperature.

Braised Pork Shanks with Mushroom Dumplings

Braised Pork Shanks with Mushroom Dumplings

Pork Shanks
1/2 pound lard
1 C. all-purpose flour
2 T. kosher salt
2 T. cracked black pepper
1 tsp. smoked paprika
4 pork shanks, 1-1/2 pounds each
1 C. diced onion
1/2 C. diced celery
1/2 C. diced carrots
4 garlic cloves, peeled
1 sprig fresh rosemary
2 sprigs fresh thyme
1/4 C. sherry wine
1/4 C. Marsala wine
2 C. chicken broth
2 C. beef stock
Corn starch slurry, if necessary

Preheat the oven to 350 degrees F. Heat lard in large, heavy casserole dish or Dutch oven over medium-high heat. In large bowl, combine flour, salt, pepper, and paprika; dredge pork shanks, shaking off excess flour. Sear shanks on all sides until evenly browned, about 5 to 7 minutes; remove to platter. Add onions, celery, carrots, garlic, rosemary and thyme to the cooking pot; cook, stirring frequently, until vegetables soften, about 3 to 4 minutes. Add wines; reduce volume by 1/2. Stir in broth and stock; bring to boil and add shanks back to pan. Cover; put in oven; braise until meat is fork-tender and pulling away from bones, about 2 to 2-1/2 hours. Remove shanks and keep warm. Skim excess fat; strain liquid into large mixing bowl, discarding solids. Put strained liquid back into braising pot; bring to simmer over low heat. After cooking dumplings (recipe follows), adjust seasonings. Thicken sauce with cornstarch slurry, if needed.

Mushroom Dumplings

1/4 C. butter
8 ounces assorted mushrooms, diced small
1 C. all-purpose flour
2 tsp. baking powder
1 tsp. sugar
1/2 tsp. salt
1 T. cold butter
1/2 C. milk, approximate
1 T. chopped fresh parsley

Heat butter in saucepan over medium heat; add mushrooms and sauté until fully cooked and dry. Allow to cool while making dumplings. In medium-sized bowl, sift together flour, baking powder, sugar and salt; cut in butter until dough is crumbly; stir in enough milk to form soft dough; blend in cooled mushrooms. Drop by large spoonfuls into boiling reserved braising liquid; cover and simmer 10 minutes (do not lift lid). Place 2 or 3 dumplings in large soup-style serving dish. Lean one pork shank on the dumplings; generously ladle with thickened sauce.

Arugula Skirt Steak Salad with Caramelized Pears, Pecans, and Gorgonzola

Arugula Skirt Steak Salad with Caramelized Pears, Pecans, and Gorgonzola

0cb80e56690be71c6f6ba5f200ea532c1 lb. skirt steak, excess fat trimmed
1 tablespoon olive oil
Salt and pepper, for seasoning (about 1 teaspoon per side of steak)
2 tablespoons unsalted butter
1/4 cup light brown sugar
2 large pears, cored and cut into medium-sized chunks
1 tablespoon granulated sugar
3/4 cup chopped pecans
4 ounces crumbled gorgonzola cheese
4 cups baby arugula, washed and patted dry

1 tablespoon Dijon mustard
3 tablespoons red wine vinegar
1/2 teaspoon sugar
1/3 cup olive oil
Salt and pepper to taste

Heat a large skillet over a medium-high flame; add olive oil to skillet. When oil begins to simmer (you can test this by carefully placing a drop of water in the pan; if it sizzles ferociously, it’s ready), place steak in skillet and let it cook for 5 minutes. Turn it and cook for another 4 minutes (5-6 if you want more medium than medium-rare). Transfer meat to a large cutting board and let rest for 10 minutes before slicing. Prepare the rest of your ingredients while it’s resting. Heat butter in a large skillet over medium flame. Once melted add brown sugar and stir until sugar is dissolved. Add pear chunks, stir, and then cook – stirring occasionally – for about 5 minutes, or just until the pears have released their juices and really softened up. With a slotted spoon (leaving behind as much sauce as possible) transfer pears to a clean plate. Add pecans to the same skillet the pears were cooked in (keeping the pear juices and caramel in the pan!), and toss them in the caramel, cooking over medium heat for just 1-2 minutes. Remove pan from heat and working quickly transfer pecans to a plate covered in wax or parchment paper. Once steak has rested for 10 minutes, slice meat against the grain into 1” strips. Scatter arugula onto a large serving dish or platter. Arrange steak strips across the top, then add pears, pecans, and gorgonzola evenly around the platter. Lightly dress with vinaigrette, and serve at once.

For the Mustard Vinaigrette: Whisk all of the ingredients together. Season well with salt and pepper and adjust ingredients to taste.

Tiropita

Tiropita

1 lb. Feta cheese, coarsely shredded
7 oz. Ricotta
â…“ C. whole milk
27 sheets phyllo dough (~9″x10″)
Olive oil

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Preheat oven to 350° F. Grease a 9″ x 13″ baking dish. Mix and mash feta, ricotta, and milk together in a small bowl. Lay phyllo dough out flat and keep loosely covered with a damp cloth or towel between uses. On a large cutting board (or similar work surface), lay one sheet of phyllo dough out horizontally. Brush with olive oil. Repeat with two more layers of phyllo and olive oil. Spoon 2 tablespoons of filling along one short end, leaving about an inch border on each side. Spread filling in an even line. Roll it up fairly tightly, starting with a roll to cover filling, then folding in the inch overhang and continuing to roll. Brush the entire surface with more olive oil. Arrange in prepared pan (seam side up) and repeat with remaining phyllo to make 8 more rolls. Bake for ~30 minutes or until golden. Cool for just a bit until you’re able to handle. Enjoy warm.

Chickpea Salad

Chickpea Salad

IMG_1695

1 15oz can Chickpeas

1 cup halved Cherry Tomatoes

1/2 large Cucumber, diced

1/2 Poblano Pepper, diced

8 black olives, finely diced

1 Scallion, chopped

2 T. Olive Oil

2 T. Lemon Juice

1 tsp. Lemon Zest

1 tsp. Marjoram, minced

1 tsp. Pepper

I don’t know why the picture is sideways, sorry!  I used marjoram because that is what I had growing on my porch; could be any herb you like, really.  Simply toss all ingredients together.  Tastes better after sitting and mingling a while.

 

Beef Samosas

Beef Samosas

4ae1596e96a857c9e58ab6c31d41d83c2 large potatoes, peeled
1 cup frozen peas, thawed
2 tablespoons vegetable oil
1/2 teaspoon cumin seeds
1 bay leaf, crushed
2 large onions, finely chopped
1 pound ground beef
4 cloves garlic, crushed
1 tablespoon minced fresh ginger root
1/2 teaspoon ground black pepper
1 1/2 teaspoons salt
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon ground turmeric
1 teaspoon chili powder
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cardamom
2 tablespoons chopped fresh cilantro
2 tablespoons chopped green chile peppers
1 quart oil for deep frying
1 (16 ounce) package phyllo dough

Bring a medium saucepan of lightly salted water to a boil. Stir in potatoes and peas. Cook until potatoes are tender but still firm, about 15 minutes. Drain, mash together and set aside. In a large saucepan over medium high heat, heat the oil. Brown cumin seeds and bay leaf. Mix in onions and ground beef. Cook until beef is evenly brown and onions are soft, about 5 minutes. Mix in garlic, fresh ginger root. Season with black pepper, salt, cumin, coriander, turmeric, chili powder, cinnamon and cardamom. Stir in the mashed potato mixture. Remove from heat and chill in the refrigerator for 1 hour, or until cool. Heat oil in a large, heavy saucepan over high heat. Mix cilantro and green chile peppers into the potato and beef mixture. Place approximately 1 tablespoon of the mixture onto each phyllo sheet. Fold sheets into triangles, pressing edges together with moistened fingers. In small batches, fry until golden brown, about 3 minutes. Drain on paper towels and serve warm.

Mac and Cheese Bombs

Mac and Cheese Bombs

2 cups cooked and prepared macaroni and cheese

1 pound of cooked bacon

1/2 cup flour

1 cup Panko breadcrumbs

4 ounces evenly-cubed Velveeta cheese

Oil for frying

 macbombs

Gather all of your ingredients. In a food processor (or by hand), crumble the bacon into a bread crumb consistency. In a medium bowl, combine the prepared macaroni and cheese, flour and crumbled bacon until blended. Then, add the Panko to a shallow bowl and set aside. Take approximately 1 tablespoon of the mac and cheese mixture, roll into a ball and add 1 Velveeta cube to the center. Make sure it’s sealed up tightly and coat it in the Panko. Place them into the freezer while the oil heats up to 350-360 degrees F. Fry the mac and cheese bombs one at a time until golden on all sides. Take them out of the deep fryer, and let them cool enough to eat. Serve them on a platter while still hot and melty.

Olive Bread (Eliopsomo)

Olive Bread (Eliopsomo)

olive-bread2 tsp. active dry yeast
pinch of sugar
5 1/2 oz. warm water
3 cups bread flour
1/2 tsp. salt
1 T. Olive oil, plus extra for brushing
1/2 cup drained pitted Kalamata olives, halved
1 tsp. dried oregano
small spring of dried oregano for the top

Scatter the yeast into a large bowl. Add the sugar and 5 1/2 oz warm water and leave to activate and bubble for about 10 minutes. Add the flour, salt, and olive oil and mix first with a wooden spoon, then your hands to get a soft dough. Knead for 8-10 minutes, until smooth and spongy. Wipe out the bowl with a paper towel and put the dough in. Make a cross on the dough by pressing with the edge of your hand (to bless the dough). Cover the bowl with plastic wrap and then a dish cloth and put in a warm spot for a couple of hours to rise. Pat the olives dry. Put them in a bowl with the oregano and toss well. When the dough has risen and is double in size, knead it again, this time working in the olives and oregano until they are evenly distributed. You might need to use a little extra flour, as the olives will add some oil to the dough. Shape into an oval loaf, making sure a few olives are showing on the outside. Put on a baking sheet lined with parchment paper. Brush the bread with oil and if you have the sprig of oregano, press this onto the top. Cover with a dish cloth and leave in a warm spot for about 1 hour to rise again. In the meantime, preheat the oven to 400 F. Bake the bread for 30 minutes, until it is golden and sounds hollow when tapped on the base. Cool on a wire rack before slicing.

Wingless Buffalo Chicken Rolls with Blue Cheese Dip

Wingless Buffalo Chicken Rolls with Blue Cheese Dip

Buffalo Chicken Rolls

1 pkg (1 1/3lb) ground chicken breast

6 scallions, thinly sliced, then chopped

1 garlic clove, finely chopped

3-4 T. hot sauce

Salt and fresh ground black pepper

6 sheets frozen phyllo dough, defrosted

4 T. unsalted butter, melted

 

Dipping Sauce

1 C. crumbled blue cheese

1 1/2 C. sour cream

 

Preheat oven to 400. In a bowl, combine ground chicken, scallions, garlic, and hot sauce and season with salt and pepper. Transfer the mixture to a sealable plastic bag. To turn the sealable plastic bag into a homemade pastry bag, trim 1 1/2 inches off one of the bottom corners of the plastic bag. Push the chicken mixture to the cut corner without pushing it through the hole. Reserve while you prepare the phyllo. Arrange 1 sheet of phyllo dough with the long side closest to you on your kitchen counter, brush liberally from edge to edge with melted butter, and season with salt and pepper. Place another sheet of phyllo on top, again brush liberally with butter, and season with salt and pepper. Repeat with the third layer of phyllo. Place the trimmed end of the pastry bag 1/2 inch in from the left side and 1/2 inch up from the bottom of the phyllo sheet. Squeeze half of the chicken mixture from the bag while moving along in a straight line from left to right. Roll the front edge of the phyllo sheet away from you, encasing the chicken mixture. Continue until you have completed a long roll. Tuck the ends in and then brush the entire outside of the phyllo log with more melted butter. Transfer the first log to a rimmed cookie sheet, putting the seam side down. Repeat this process to make a second log with the remaining chicken mixture. Bake 15 minutes or until the log feels firm to the touch. While the phyllo-wrapped chicken is in the oven, in a bowl, combine the blue cheese and sour cream. Smash the blue cheese with a fork to break it up, then stir to thoroughly combine with sour cream. When rolls are cooked, remove from oven and let them cool just enough to handle. Cut each roll in half, then cut each half in 3 equal pieces. Serve 3 chicken rolls per person celery sticks and a dish of dipping sauce.

 

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Spicy Hawaiian Burgers

Spicy Hawaiian Burgers

7d2c0ab65c2681b64af33e478a3d656f2 pounds ground chicken
6 pineapple rings (or equivalent slices, cut about 1/2″ – 3/4″ thick)
6 slices pepper jack cheese
6 whole wheat hamburger buns
1/4 cup low-sodium soy sauce
1 tsp. smoked paprika
1 tsp. chili powder
1/2 tsp. seasoning salt (I use Lawry’s)
1/2 tsp. ground cumin
1 clove garlic, minced

Combine the ground chicken, soy sauce, 1/2 the paprika, 1/2 the chili powder, seasoning salt, cumin, and garlic. Lightly mix with your hands and divide into 6 even balls. Form patties, making them slightly thinner in the middle and sprinkle with remaining paprika and chili powder. Refrigerate about 30 minutes. Preheat the grill to medium heat. Coat grates lightly with oil. Grill burgers over medium heat about 6 minutes per side. The burgers should flip easily when they are ready to turn, if they want to stick, give them another minute. Top with cheese for the last 1-2 minutes of cooking time to melt. Remove to a plate and cover with aluminum foil to rest. Grill buns if desired. For the pineapple, if you are using rings, grill directly on the grates over medium heat. Carefully turn after 1-2 minutes. If you are using pineapple slices or chunks, thread onto skewers and grill skewers in the same fashion. Assemble burgers and enjoy.

Black Bean Quinoa Salad with Cherry Tomatoes

Black Bean Quinoa Salad with Cherry Tomatoes

bbsalad1 C. quinoa, rinsed

1 tsp. whole cumin

1 can black beans, rinsed and drained

1 1/2 to 2 C. cherry tomatoes, halved

2 shallots, thinly sliced

2 T. olive oil

1/4 tsp. ground cayenne pepper

1/4 tsp. freshly ground black pepper

1 tsp. salt plus more to taste

Cilantro, chopped (optional for mixing into salad)

Cilantro springs for garnish

 

Cook quinoa in a pot or rice cooker with enough water to cover by 1 centimeter.  In a dry pan, toast cumin seeds until fragrant, about 30 seconds. In a large bowl bowl, toss together cherry tomatoes, shallots (crumple them with your hands), olive oil, cayenne, black pepper, and toasted cumin, optional chopped cilantro, and 1 tsp. salt. When quinoa is done, allow it to cool slightly, then add to the bowl. Mix everything well, and add more salt if needed. Garnish with cilantro sprigs and serve.

 

 

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One Pot Salmon Coconut Curry Pasta

One Pot Salmon Coconut Curry Pasta

onepotcurry12 ounces linguine

3 cups water

1 can coconut milk

2 vegetable stock cubes

2 cloves garlic, thinly sliced

1 Onion sliced

8 mini orange and red peppers sliced

15 grape tomatoes cut in half

0.8 pound salmon

2~3 tablespoons Indian curry paste

1 tablespoon canola oil

1 bay leaf

A bunch of parsley

A bunch of cilantro

1 tablespoon sugar

Salt

Pepper

 

Place all ingredients in a pot. Cover the pot and bring to a boil. Reduce to a low simmer and keep covered and cook for about 17 minutes, stirring a few times. Cook until pasta is al dente. Season with salt and pepper.

 

Venetian Calamari with Spicy Sauce and Egg Fettuccine

Venetian Calamari with Spicy Sauce and Egg Fettuccine

1 lb. Calamari cut into thin rings

2 T. EVOO

4 cloves Garlic, chopped

1 tsp. crushed Red Pepper Flakes

½ C. dry White Wine

1oz. can Chunky-Style Crushed Tomatoes

1 tsp. Curry Powder

Pinch Cinnamon

Salt and Pepper

Handful chopped Flat Leaf Parsley

¾ lb. Egg Fettuccine, cooked al dente

10 fresh basil Leaves, shredded or torn

 

Pat Calamari dry. Heat a large skillet over medium high heat. Add EVOO and calamari and cook for 3 minutes, turning frequently. Add garlic and red pepper flakes and cook 2 minutes more. Add wine and cook 30 seconds. Add tomatoes, curry, cinnamon, salt, pepper and parsley. Toss pasta with calamari and turn out onto a large platter. Scatter with basil and serve.

 

 

 

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Piperies me Tyri: Spicy Stuffed Peppers with Feta

Piperies me Tyri: Spicy Stuffed Peppers with Feta

peppers_cheese_170wh18-20 bull’s horn, Anaheim, or Cubanelle peppers
1 1/3 pounds of feta cheese
3 tablespoons of olive oil
4 heaping tablespoons of finely chopped parsley
2 small hot peppers (of your choice), finely chopped
1/2 teaspoon of salt
1/2 teaspoon of pepper
Bread

Preheat oven to 390°F (200°C). Cut a cap off the tops of peppers, and scoop out seeds, taking care not to break or tear the pepper. In a bowl, mash the feta with a fork until soft. Add oil, parsley, hot peppers, salt, and pepper and mix until very well combined. Using a small spoon, stuff the cheese mixture into the peppers (pressing down with the handle of the spoon to completely fill) to 1/2 inch from the top. Press a small piece of bread into the pepper to keep the cheese filling from melting out during cooking. Place the caps back on each pepper. Lay the peppers in a lightly greased or nonstick baking pan and roast for 20 minutes or until they soften in a 390°F (200°C) preheated oven.

One Pan Enchilada Pasta

One Pan Enchilada Pasta

onepotenchi2 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.

 

Alatopiperigano

Alatopiperigano

A simple Greek seasoning, often used on potatoes.

4 tsp. Salt
8 tsp. dried Oregano
1 tsp. fresh cracked Pepper

Mix all together and keep in tight container.

Sicilian-Style Seared Ahi Tuna with Olive Salsa

Sicilian-Style Seared Ahi Tuna with Olive Salsa

Salsa:

Ingredients:

2 C. tomatoes, chopped

1/2 C. cured black olives, pitted and sliced

1/4 C. fresh basil, chiffonade

2 T. capers

1 T. lemon zest

Juice of 1 lemon

3 cloves garlic, minced

Salt to taste

2 T. olive oil

 

Spice rub:

Ingredients:

1 T. garlic powder

2 tsp. oregano

2 tsp. basil

1 tsp. fennel seeds, ground

1/2 tsp. hot red pepper flakes

1 tsp. sea salt

 

Fish:

Ingredients:

6 (6 oz) ahi tuna fillets

Olive oil

 

Fire up the grill! Mix salsa ingredients together in a bowl. Chill. Mix together spice rub ingredients in a small bowl.  Brush tuna with oil. Sprinkle rub generously on both sides of the fish. Sear tuna for 3 to 4 minutes per side. Top with salsa.

 

 

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Garlic-Cheese Twists

Garlic-Cheese Twists

3532a73ac3c6f2a1feac89b3bda718ff3 cups all-purpose or bread flour, divided use
2 ½ tsp. active dry yeast
1 T. granulated sugar
1 ½ tsp. salt
1 ¼ cups warm water (110F)
1 T. canola oil
1 cup freshly shredded Tillamook Cheddar Cheese
1 clove garlic, minced
Olive oil for brushing

Butter (or spray) a baking sheet; set aside. Combine half of the flour with yeast, sugar and salt in a large bowl; add warm water (110F) and oil; beat on medium speed with an electric mixer until smooth, 3 to 4 minutes. Stir in garlic and as much of the remaining flour as needed to make a stiff dough. Turn dough out onto a floured surface and knead 4 or 5 times or until smooth and elastic. Divide dough into fourths; shape each portion into a ball then divide each ball into 10 portions. Shape each portion into a 6-inch stick. Brush 1 stick with water and twist it with another stick, pressing at the top and the bottom. Arrange the twists on a baking sheet. Repeat with the remaining sticks. Place twists 2-inches apart on baking sheet. Brush the twists with olive oil and sprinkle cheese on top. Cover and let rise in a warm place for about 50 minutes. Preheat oven to 400°F. Bake until lightly browned, 12 to 15 minutes. Serve warm.

Simple Garlicky Greens (Kale, Collards or Chard)

Simple Garlicky Greens (Kale, Collards or Chard)

Garlicky-chard21 large bunch greens of your choice (chard, kale, or collard greens)

1 T. extra-virgin olive oil

3 to 4 cloves garlic, minced

Juice of 1/2 lemon or apple cider vinegar to taste

Salt and freshly ground pepper to taste

 

Remove stems and thick mid-ribs from whatever type of greens you are using. Wash the leaves thoroughly, dousing a batch at a time in a large bowl to make sure that all sand and grit are removed. If you’d like to use the midribs, slice them very thinly. Otherwise, discard them (you may want to discard collard stems in any case; they’re pretty tough). Stack a few leaves atop one another and cut into wide strips. Heat the oil in a soup pot or steep-sided stir-fry pan. Add the garlic and sauté over low heat for 2 to 3 minutes, until golden. Add the greens to the pot and stir to coat with the oil. Add just enough water to keep the bottom of the pot moist. Cook over medium heat, stirring frequently, until the greens are bright green and just tender. Swiss chard takes 3 to 5 minutes; kale and collards about 5 to 8 minutes. Add the lemon juice or vinegar. Season to taste with salt and pepper and serve at once straight from the cooking vessel, or transfer to a covered container to serve from.

 

Sweet Additions: Once cooked, stir in raisins, dried cranberries, currents, or sliced dried apricots or figs. Caramelized onions and shallots add an earthy sweetness as well.

 

Nutty Additions: Sprinkle toasted nuts over the top before serving. Try pine nuts, slivered almonds, chopped pecans or walnuts.

 

Savory Additions: Sliced brine cured olives, sliced sun-dried tomatoes, or capers

 

Spicy Additions: Red Pepper Flakes, fresh seeded and minced chile pepper, or Chili oil, Thai hot sauce, or other hot condiment to taste.

 

 

 

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One-Pot Cheeseburger Casserole

One-Pot Cheeseburger Casserole

onepotcheeseb urger1 tablespoon of olive oil

½ of a large yellow onion, diced

1.5 pounds good quality, lean ground beef

2 teaspoon of season salt, or salt and pepper to taste

1 28 oz. can of whole peeled tomatoes

1 8 oz. can of tomato sauce

2 cups of low-sodium chicken broth

2 cups of water

¼ cup of ketchup

2 teaspoons of Dijon mustard

1 pound of rotini pasta

2 cups of shredded cheddar cheese

Freshly diced tomato

Green onions

Pickles

Shredded lettuce

Start with a large pot. Add olive oil to the pan, and sauté yellow onions until softened over medium heat. Increase heat to high and add ground beef. While ground beef is cooking, season with one teaspoon of season salt plus several turns of freshly ground pepper. Brown ground beef, and drain any excess fat from the pot. Use kitchen scissors to chop up whole tomatoes while still in the can. Add canned tomatoes, tomato sauce, chicken broth, water, ketchup, mustard, pasta and additional teaspoon of season salt to the pot and bring mixture to a boil. Turn heat back down, cover and let simmer for 15-20 minutes, or until pasta is tender. Once pasta is cooked, remove from heat and stir in 1 cup of shredded cheddar cheese. Sprinkle additional cup of shredded cheese on top and re-cover pot with lid until cheese is melted. Add your choice of traditional cheeseburger toppings. We choose fresh, diced tomatoes and green onions. You can also try pickles or shredded lettuce.

 

Fried Tomato Fritters (Tomatokeftedes)

Fried Tomato Fritters (Tomatokeftedes)

tomato-fritters10½ ounces lovely ripe red tomatoes (about 3)
2½ ounces red onion, coarsely chopped (1 small)
3 heaping tablespoons coarsely chopped mint
1 2/3 cups all-purpose flour
salt and freshly ground black pepper
1 heaping teaspoon baking powder
olive oil. for frying

Cut the top hats off the unpeeled tomatoes and discard. Slice the tomatoes into 6 wedges, then chop each wedge into 4 or 5 pieces. Scrape off the board into a bowl but leave behind the excess juice. Add the onion, mint and half the flour to the bowl. Season with salt and pepper and knead in well. Leave for 10 minutes or so to soften. Make a paste with the remaining flour, the baking powder and 1/3 cup of water. Add to the bowl and mix in well. Heat olive oil to a depth of about 5/8 inch in a large nonstick skillet until very hot. Scoop up a good tablespoon of the mixture and with another spoon, scrape this into the hot oil in lovely irregular fritters. Fry a few at a time, turning them over when golden to fry the other side. Remove with a slotted spoon and drain on a plate lined with paper towels. Sprinkle with a little extra salt and serve on a clean plate.

Flank Steak with Zucchini and Yellow Squash “Pappardelle”

Flank Steak with Zucchini and Yellow Squash “Pappardelle”

Salt

6 garlic cloves, chopped

6 T. EVOO

2 T. thyme

2 lbs flank steak

black pepper

2 zucchini

2 yellow squash

1 tsp crushed red pepper flakes

zest and juice of 1 lemon

1/2 C. chicken stock

2 T. butter

chopped fresh parsely

3/4 C. grated parmigiano-reggiano

Marinate steak in 3 T. EVOO, 3 chopped garlic cloves and thyme. Grill for 5 min. on each side. While grilling, cut zucchini and squash lengthwise in thin strips. Boil water, cook for 1 min. Drain under cold water and pat dry. Heat 3 T.spoon EVOO in skillet with garlic and red pepper flakes. Cook for 1 min. Add squash and season with salt and pepper. Toss, and add chicken stock and juice of 1 lemon. Cook for 2 min. Turn off heat, add butter, parsley, cheese and lemon zest. Toss. Serve with grilled steak.

 

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Lemon Brownies

Lemon Brownies

71fd79811d18334b319a477a72420319¾ C flour
¾ C sugar
¼ t salt
½ cup butter, softened
2 eggs
1 Tablespoon of Lemon juice
Zest from ½ of a lemon
Lemon Glaze:
½ C powdered sugar
1 T lemon juice
Zest from ½ lemon

Preheat oven to 350 degrees. Line an 8×8 inch pan with aluminum foil or parchment paper for easy removal. In a large bowl or using a stand mixer, whisk together the flour, sugar, and salt. Mix in the softened butter. In another bowl, whisk together the eggs, lemon juice and zest. Add to the large bowl and mix well. Pour into the 8×8 inch prepared pan and bake for 25 minutes. Remove and let cool. To make the glaze: Whisk together the powdered sugar, lemon juice, and zest from the other half of the lemon. Pour over the top of the cooled lemon brownies.

Garlicky Roasted New Potatoes with Balsamic Vinegar

Garlicky Roasted New Potatoes with Balsamic Vinegar

potatoes1/2 C. extra virgin Olive Oil

4 cloves Garlic, crushed

3 3″ sprigs fresh Rosemary

9 medium red skinned New Potatoes (2 1/2 lb.), cut into 1″ chunks

1 tsp. Salt

1/4 tsp. Pepper

2 T. Balsamic Vinegar

In a small saucepan over low heat, cook the oil and garlic until the garlic begins to color.  Do not brown the garlic.  Remove from heat and add the rosemary.  Cover and let steep 30 minutes.  Preheat the oven to 400 degrees.  Strain the oil into a roasting pan large enough to hold the potatoes in one layer.  Add the potatoes, salt and pepper and toss well to coat the potatoes completely.  Bake in the top one-third of the oven, scraping up and turning the potatoes occasionally with a metal spatula, until the potatoes  are crispy and tender, approximately 50 minutes.  Sprinkle with the vinegar and toss; bake 5 minutes longer.  Serve immediately.

 

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One Pot Wonder Chicken Lo Mein Recipe

One Pot Wonder Chicken Lo Mein Recipe

8fabe03623de2b3830ab7a5a699a4838½ lb. boneless skinless chicken breast, cut into small chunks
1 – 13.25 to 16 oz. box of linguini or fettuccini pasta, broken in half (I used whole wheat)
4 medium carrots, peeled and cut in thin 3 inch long strips
1 medium red bell pepper, cut in thin 3 inch long strips
1 bunch green onions, white part sliced and green part cut in 3 inch long strips
4 cloves garlic, minced
¼ cup soy sauce
1 teaspoon garlic powder
1 teaspoon corn starch
1 tablespoon sugar
½ teaspoon red pepper flakes
4 cups chicken or vegetable broth
2 teaspoons extra virgin olive oil

Add the chicken, then the pasta, then the remaining ingredients to a large stockpot and cover. Bring to a rolling boil over high heat. Stir and reduce the heat to medium-low. Cook covered for about 15 minutes, stirring occasionally. Cook until most of the liquid is gone and the chicken is cooked through. Remove the lid and let the dish rest for 5 minutes before serving.

Pasta with Mini Chicken Meatballs

Pasta with Mini Chicken Meatballs

minimeatballThis is pure comfort food. Mini chicken meatballs, pasta, cherry tomatoes and fresh mozzarella. Warm your belly and your soul with this quick one pot pasta dish.

1/2 lb. orecchiette or other small pasta

1/4 cup plain bread crumbs

2 eggs

1 tablespoon whole milk

1 teaspoon dried parsley

1 teaspoon dried oregano

1 tablespoon ketchup

1 1/2 cups parmesan cheese, divided

1 1/2 teaspoon salt

3/4 teaspoon ground pepper

1 lb. ground chicken

1/4 cup olive oil

1 cup chicken broth

4 cups cherry tomatoes, halved

8 oz. bocconcini (small mozzarella balls), halved

1/2 cup packed chopped fresh basil

Bring a large pot of salted water to a boil. Add pasta and cook until tender.  .In a medium bowl, stir together the bread crumbs, parsley, oregano, eggs, milk, ketchup, 3/4 cup of the parmesan cheese, salt, and pepper. Add the chicken and combine well.  .Using a melon baller or teaspoon, scoop up the mixture and roll into 1 inch mini meatballs.  .Heat the oil in a large skillet over medium-high heat. Working in batches, add the meatballs and cook without moving until brown on the bottom, about 2 minutes. Turn the meatballs and brown the tops. (It took me three batches to get all the meatballs browned.)  Return all meatballs to pan and add chicken broth and tomatoes and bring to a boil, using a wooden spoon to scrape up the brown bits on bottom of skillet. Reduce the heat to low and simmer until the tomatoes are soft and meatballs are cooked through, about 5 minutes.  Drain the pasta and add to the meatballs. Add the remaining 3/4 cup parmesan, bocconcini, and basil. Give it a good stir and serve with additional parmesan if desired.

 

 

Saganaki

Saganaki

Saganaki dishes take their name from the pan in which they are made. A sagani is a two-handled pan that is made in many different materials. In the market, look for a small paella pan, small cast iron skillet, or even an oval au gratin dish.

Saganaki4585-thumb-596x350-174228

1 pound (about 1/2 kg) of kefalotyri or kasseri cheese
1/2 cup of olive oil
2/3 cup of flour for dredging
2-3 lemons, quartered

Cut the cheese into slices or wedges that are 1/2 inch thick by 2 1/2 to 3 inches wide. Moisten each slice with cold water and dredge in the flour. In a sagani (Greek pan used for this dish) or a small heavy-bottomed frying pan (cast-iron works best), heat the oil over medium-high heat, getting the oil very hot, not quite smoking, and sear each slice in 1 tablespoon of oil until golden-brown on both sides. Serve hot with a last-minute squeeze of fresh lemon juice.

Watercress and Cranberry Salad with Roasted Onion Dressing

Watercress and Cranberry Salad with Roasted Onion Dressing

For the Roasted Onion Dressing:

1 medium red onion, peeled and cut into 8 wedges

1/4 C. plus 1 tsp. olive oil, divided

1/4 C. fresh lime juice

1 T. Dijon mustard

3 T. balsamic vinegar

Salt and pepper to taste

 

For the salad:

1 red apple, cut in matchstick-size pieces

1 tsp. fresh lime juice

4 C. watercress, washed, trimmed and dried

1 1/2 C. dried cranberries or blueberries

1/3 C. chopped toasted walnuts

 

Preheat oven to 400 degrees. Place onion, cut side down, on a baking sheet. Drizzle with 1 tsp. olive oil. Bake for 15 minutes. Turn onion over and bake for another 15 minutes, or until brown and caramelized. Set aside to cool. In a food processor, combine onion, lime juice, mustard and vinegar. Process until smooth and thick (add 1 T. water if mixture is too thick to process). Add the remaining 1/4 C. olive oil in a thin stream. Season with salt and pepper. Set aside. In a large bowl, toss apple and lime juice. Add watercress, cranberries and nuts. Add just enough dressing to coat greens. Toss well to combine.

 

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Apple & Cheddar Tart

Apple & Cheddar Tart

Apple and Cheddar Tart topped with Arugula 1 5002 large apples (cored and sliced thinly)
1 cup apple cider
1 teaspoon rosemary (chopped)
1 sheet puff pastry (thawed according to the packages directions)
2 tablespoons dijon mustard
2 cups strong cheddar (grated)
1 tablespoon olive oil
2 cups baby arugula
1 tablespoon olive oil
1 tablespoon lemon juice
salt and pepper to taste

Simmer the apple slices in the cider until they just start to turn tender, about 2-3 minutes, remove and set them aside. Simmer the remaining cider to reduce to about 2 tablespoons. Toss the apple slices in the reduced cider and rosemary. Roll the puff pastry out to a 16×10 inch rectangle. Score a line around the puff pastry about 1/2 inch from the edge. Spread the mustard over the pastry inside the scored line followed by 3/4 of the cheese. Spread the apple slices over the cheese and mustard followed by the remaining cheese. Brush the outer edge of the pastry with the olive oil. Bake in a preheated 375F oven until the cheese has melted and the pastry is golden brown, about 15-20 minutes. Meanwhile toss the arugula in the oil and lemon juice and season with salt and pepper. Serve the apple tart topped with the arugula and enjoy.

Pasta with Sausage and Broccolini

Pasta with Sausage and Broccolini

1 box of Golden Grain Hidden Vegetable Pasta (or your choice of another pasta)

1 lb. sweet Italian sausage, casing removed, roughly chopped

3 tablespoons olive oil

8 cloves of garlic, minced or through a press

¼ chicken stock

1 lb. broccolini, chopped into 1 inch pieces

¼ cup heavy cream or chicken stock (depends if you want it to be dairy free)

3 tablespoons of basil, finely chopped

¼ cup Parmesan cheese (for serving)

 onepotsausage

Boil water for pasta. Prepare pasta according to package directions. Drain and set aside.  In the same pot, over medium heat, add olive oil and sausages. After sausages are browned, add garlic. Cook for 1 minute until fragrant. Add chicken stock and broccolini. Cover and cook until broccolini is slightly tender and bright green about 5 minutes.   Toss in pasta, and toss together well.  Finish with cream or additional chicken stock.  Add basil and serve.  Pass Parmesan cheese to sprinkle on top.