Yin and Yang Salad with Peanut-Sesame Dressing

Yin and Yang Salad with Peanut-Sesame Dressing

4 C. shredded napa cabbage

3 C. shredded red cabbage

2 carrots, peeled and julienned

1 (2 1/2-inch) piece daikon radish, peeled and julienned

10 green onions (white and green parts), julienned

1 C. Peanut-Sesame Dressing (recipe follows)

4 C. 1/2-inch cubes chilled ginger tofu (recipe follows)

2 T. toasted sesame seeds

 

Toss the cabbage, carrots, radish, and green onions in a large bowl with enough dressing to coat. Mound the salad into 4 wide, shallow bowls or onto plates. Arrange the tofu around the salad. Sprinkle with the sesame seeds and serve.

 

Peanut-Sesame Dressing

 

2/3 C. creamy peanut butter

1/3 C. brown rice vinegar

1/4 C. maple syrup

3 T. water

2 T. tamari

1 T. minced peeled fresh ginger

2 cloves garlic

1 1/2 tsp. toasted sesame oil

1/4 tsp. crushed red pepper flakes

1 C. lightly packed fresh cilantro leaves

 

Blend the peanut butter, vinegar, maple syrup, water, tamari, ginger, garlic, sesame oil, and crushed red pepper in a food processor until smooth and creamy. Add the cilantro and blend just until it’s finely chopped. The dressing will keep for 2 days, covered and refrigerated.

 

Gingered Tofu

 

2 (12-oz.) containers water-packed extra-flrm tofu

2/3 C. tamari

1/4 C. brown rice vinegar

1/4 C. toasted sesame oil

1 T. minced garlic

I T. minced peeled fresh ginger

I T. canola oil

 

Drain the tofu and save the containers. Cut into 1-inch wide strips, and pat dry with paper towels. Cover a large baking sheet with more dry paper towels. Place Ihe tofu in a single layer over the towels on the baking sheet and let drain for 2 hours, changing the paper towels after 1 hour. Whisk the tamari, vinegar, sesame oil, garlic, and ginger in a bowl to blend. Pour half of the marinade into the reserved tofu containers. Return the tofu slices to the containers, and pour the remaining marinade over. Cover and refrigerate at least 4 hours and up to 1 day. Preheat the oven to 400’F. Oil a heavy, rimmed baking sheet with the canola oil. Drain the tofu and place it on the prepared baking sheet. Bake for 10 minutes on each side until golden brown and heated through. Serve warm or cold, or at room temperature. The tofu will keep for 1 day, covered and refrigerated.

 

 

Yield:

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Arni Lemonato

Arni Lemonato

“This is sooooo lemony,” writes author Tessa Kiros. “It is also a dish that you can really leave in the oven and go out shopping for a while and hardly even think about the fact that you left something in the oven.” The trick, she writes, is to keep turning the lamb while it is marinating, spooning some of the marinade over it occasionally, perhaps every hour or so. Use a large round or rectangular roasting pan. You may need to ask your butcher to hack the leg in one place to make it fit in your pan.

11_news_mainframe_life_gourmet_buecher_kochen_international_griechenland_511/2 cups fresh lemon juice (6 to 7 lemons)
1/2 cup olive oil
1 heaping tablespoon dried oregano
11/2 cups water
3 pounds, 5 ounces leg of lamb, bone hacked in one place and hinged, so it fits in the dish
Salt and freshly ground black pepper
23/4 pounds potatoes cut into big chunks

Mix the lemon juice, olive oil and oregano with 11/2 cups of water in a large nonreactive baking dish. Rub the lamb well all over with salt and black pepper and put it in the marinade. Turn it over a couple of times to coat well. Cover with plastic wrap and refrigerate for 24 hours, turning it frequently throughout your waking hours. Preheat the oven to 350 degrees. Transfer lamb and marinade to a roasting pan and cover the lamb with a sheet of parchment paper, and then cover the pan tightly with 3 layers of aluminum foil. Bake for 1 hour. Turn the lamb over, cover again and reduce the heat to 300 degrees. Bake the lamb for an additional 2 hours. Now turn the lamb gently, as it will be very tender. Add the potatoes to the dish and sprinkle a little salt over them. Cover again and bake for 2 hours, turning the potatoes once during this time. Remove the foil, shuffle the potatoes and put back in the oven at 400 degrees. Roast until a little golden here and there, 20 to 30 minutes. Remove from the oven and let the lamb rest for 5 minutes before serving.

Baked Sole and Roasted Asparagus with Sesame

Baked Sole and Roasted Asparagus with Sesame

sole2 C. chicken stock or broth

1 T. vegetable oil, plus some for drizzling

1 C. white rice

2 inches piece fresh ginger, peeled and grated

4 T. tamari

2 garlic cloves, chopped

1 lemon, juice of

6 scallions, thinly sliced

2 tsp. toasted sesame oil

4 (6-7 oz.) sole fillets

2 lbs asparagus, trimmed to 4-5 inch tips

3 T. sesame seeds

salt and pepper

 

Preheat oven to 400. Bring the stock and a drizzle of vegetable oil to a boil. Add the rice and stir. Return to a boil, then lower the heat, cover, and simmer for about 18 minutes, until tender. In a shallow baking dish, combine the ginger, tamari, garlic, lemon juice, scallions, 1 tsp. of the toasted sesame oil, and a drizzle of vegetable oil. Add the sole fillets to the shallow dish and coat in the mixture. Let the fish sit while you prepare the asparagus. Place the asparagus on a rimmed cookie sheet and drizzle with the T. of vegetable oil, the remaining tsp. of sesame oil, the sesame seeds, salt, and pepper. Toss the asparagus around to make sure it is thoroughly coated. Transfer the fish and the asparagus to the oven and roast for 12 to 14 minutes, or until the fish is cooked through and the asparagus is tender. When the rice is tender, fluff it with a fork and remove from heat. Serve the baked sole alongside the roasted asparagus with the white rice.

 

 

Yield:

Calories:

Fat:

Fiber:

 

 

One Pot Vegan Pasta

One Pot Vegan Pasta

VEGAN-ONE-POT-ORECCHIETTE-PASTA-MINIMALISTBAKER_COM-VEGAN12 ounces dry pasta
1/2 small eggplant, cubed
2 cups cremini or button mushrooms, sliced
3 cloves garlic, minced and divided
1.5 cups vegan marinara sauce
2 cup water
2 tsp sea salt + more for eggplant
1 tsp ground black pepper
2 T. olive oil
Optional: Fresh parsley or basil for finishing

Rinse and dice eggplant into small, bite-sized cubes. Place in a colander in the sink and sprinkle generously with salt to draw out some of the moisture. Wait 20-30 minutes, then rinse and pat thoroughly dry with a towel. Set aside. If you’re short on time, skip the eggplant and double the mushrooms. Heat a large saucepan over medium-high heat. Add 2-3 T. olive oil, the eggplant and 1 clove of minced garlic. Sprinkle with 1/2 tsp sea salt and stir. Sautee for 3-5 minutes or until a golden brown color is achieved, then add the mushrooms and cook for 2 minutes more or until all of the veggies have color. Set aside and cover – you will top the pasta with it. To the same saucepan, add the pasta, water, marinara sauce, the remaining cloves of garlic. Start with 1.5 tsp sea salt and 1 tsp black pepper (you will likely add more later depending on the saltiness of your marinara/your personal taste). Bring mixture to a boil, then cover and reduce heat to a simmer until the pasta is cooked to al dente – will vary depending on kind of pasta – but typically an average of 10 minutes, stirring once or twice so it doesn’t stick to the pan. Once cooked, stir and taste to adjust seasonings. I added more salt and fresh herbs at this point. Remove from heat and top with eggplant-mushroom mixture and more fresh parsley or basil. Serve immediately.

For the pasta, I used 3/4 of a 16-ounce bag of orecchiette, but would recommend a spaghetti or penne as it’s not as likely to clump together.

One Pot Wonder Tomato-Basil Pasta

One Pot Wonder Tomato-Basil Pasta

tomatobasil12 ounces linguine pasta

1 can (15 ounces) diced tomatoes with liquid ( I used zesty red pepper flavor style)

1 medium sweet onion, cut in 1/4 inch julienne strips (use an onion such as Vidalia or Walla Walla)

4 cloves garlic, very thinly sliced

1/4 teaspoon red pepper flakes

2 teaspoons dried oregano leaves

4 1/2 cups vegetable broth (use regular broth and NOT low sodium)

2 tablespoons extra virgin olive oil

1 bunch (about 10 to 12 leaves) basil, diced

Parmesan cheese for garnish

Place pasta, tomatoes, onion, and garlic in a large stock pot. Pour in vegetable broth. Sprinkle on top the pepper flakes and oregano. Drizzle top with oil. Cover pot and bring to a boil. Reduce to a low simmer and keep covered and cook for about 10 minutes, stirring every 2 minutes or so. Cook until almost all liquid has evaporated – I left about an inch of liquid in the bottom of the pot – but you can reduce as desired. Season to taste with salt and pepper. Add basil leaves and stir pasta several times to distribute the liquid in the bottom of the pot evenly throughout the pasta as you are serving. Serve garnished with Parmesan cheese.

Spanakorizo (Spinach Rice)

Spanakorizo (Spinach Rice)

spinachsrice2 1/4 pounds of spinach, rinsed and drained
4 Tablespoons olive oil
3.5 ounces green onions with some green, chopped
3 Tablespoons chopped dill
1 cup medium-grain rice
salt
juice of 1 small lemon
freshly ground black pepper
1 T. chopped mint

Coarsely chop the spinach leaves. Heat the olive oil in a very large pot and saute the onions until pale gold and softened. Add the dill and saute for 30 seconds or so, then stir in the rice. Now add the spinach. You might feel that it won’t all fit in the pot, but fit in as much as you can. Add 2 cups of hot water and press down and turn the spinach until it begins to wilt and it’s all in. Add a good amount of salt, turn the spinach over with a wooden spoon and put the lid on. Bring to a boil then turn through again. Lower the heat and simmer, covered for about 15 minutes. If there is still water in the bottom of the pot toward the end of this time, take the lid off and turn up the heat to let it evaporate. Remove from the heat. Sprinkle in the lemon juice and add a few grinds of pepper. Turn through gently and taste for salt. Add the mint. Cover with a clean dish cloth, put the lid back on and leave for 10 minutes to steam. Serve hot or even at room temperature.

Zucchini, Prosciutto & Mozzarella Rolls

Zucchini, Prosciutto & Mozzarella Rolls

2 medium zucchini
8 ounces prosciutto, thinly sliced
8 ounces fresh mozzarella
3 cups favorite marinara sauce

Preheat oven to 425 degrees. Slice zucchini lengthwise into 1/4 inch long planks. Place in a microwave oven and cook for 2 to 3 minutes, until zucchini is just softened enough to roll into rolls, but not mushy. Place zucchini planks on a flat surface and cover with prosciutto and mozzarella that are cut to fit. Roll up from one short end. Secure with a toothpick. Pour marinara sauce into a 2 quart oven safe dish. Place zucchini rolls in the sauce, swirls facing up. Bake for 60 minutes. (Note: some of cheese will leak out into the sauce, but this is perfectly OK.) Serve immediately.

zuccroll

Clams with Linguini, Garlic, and Tomatoes

Clams with Linguini, Garlic, and Tomatoes

20130730-one-pot-wonders-clam-tomato-pasta-thumb-625xauto-3429472 tablespoons olive oil
1 medium red onion, thinly sliced (about 3/4 cup)
Kosher salt and freshly ground black pepper
Pinch of dried red chili flakes
3 minced cloves garlic minced or grated with a microplane (about 1 tablespoon)
1/4 cup white wine
4 cups homemade vegetable or chicken stock or store-bought low-sodium broth
1 pound dried linguini, broken in half
1/2 cup chopped fresh parsley leaves
2 cups halved cherry tomatoes
2 pounds littleneck clams or manila clams, scrubbed
1 tablespoon zest and 2 tablespoons fresh juice from 1 lemon

Heat the oil in a 12-inch skillet over medium-high heat until hot. Add the onion and a pinch of salt and cook until the onions soften, about 3 minutes. Add the chili flakes and garlic and cook until the garlic becomes fragrant, about 30 seconds more. Add the white wine and stir together. Add the stock to the pan with the linguini and adjust the heat to maintain a vigorous boil and cook until the pasta has begun to soften and is halfway through the cooking process, about 5 minutes. Then add half of the parsley and half of the tomatoes and stir to combine. Add the clams, cover and cook until they open, 6 to 8 minutes, making sure to stir and scrape the bottom of the pan so nothing sticks. Discard any clams that do not open. Finish with the lemon juice and zest, black pepper and the remaining parsley and tomatoes. Season to taste with salt and serve immediately.

Pecorino Cheese Plate with Pear, Fennel and Walnuts

Pecorino Cheese Plate with Pear, Fennel and Walnuts

A large chunk (about 12 oz.) pecorino or Parmigiano-Reggiano (Parmesan) cheese

2 medium fennel bulbs (about 1 lb.)

2 ripe Bosc or Asian pears

About 4 oz. (1 C.) walnut halves

About 8 oz. green olives, preferably Picholine or Cerignola (optional)

Remove the cheese from the refrigerator at least 1 hour prior to serving.

 

Trim the stems from the fennel, cut out the cores and remove the tough outer layers. Slice the fennel lengthwise into thin, sickle-shaped slices.   Place in a bowl of ice water and refrigerate for up to several hours.  Using a paring knife, quarter the unpeeled pears lengthwise, remove and discard the stem and core and slice each quarter thinly or thickly, as desired.  If desired, toast the walnuts in a dry skillet over medium heat, shaking the skillet occasionally, just until they are warmed, about 3 minutes.  Arrange the fennel, pear, cheese, walnuts and, if desired, olives on a cheese or cutting board and/or several small dishes. Serve immediately.

 

 

Yield:

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Spinach and Lemon Orzo Pilaf

Spinach and Lemon Orzo Pilaf

m890006_spinach_and_lemon_orzo_pila1/2 large yellow onion, minced
4 scallions, minced
1 teaspoon minced garlic, about 1 clove
2 cups dry orzo pasta
Sea salt and freshly ground black pepper, to taste
4 cups of reduced sodium chicken broth
Juice and zest of one lemon
1 6-ounce bag fresh baby spinach, washed, dried and finely chopped
1/2 cup chopped fresh dill weed
1/2 cup chopped fresh mint leaves
1/2 cup crumbled feta cheese, optional
Heat olive oil in a large skillet and sauté the onions, scallions and garlic. Add orzo and sauté, for 3 to 4 minutes. Season with salt and pepper to taste.

Stir in chicken broth and lemon juice, bring to a boil, cover and simmer for 10 minutes, until pasta is almost done. Stir in spinach, a little at a time, adding more as the spinach wilts. Simmer for 5 minutes, until orzo is done. Stir in the dill and mint and sprinkle with the feta before serving.

Starbucks Lemon Loaf

Starbucks Lemon Loaf

1 1/2 c. flour

1/2 t. baking powder

1/2 t. baking soda

1/2 t. salt

3 eggs at room temp.

1 c. sugar

2 T. butter softened

1 t. vanilla

2 t. lemon extract

1/3 c. fresh lemon juice

1/2 c. oil

Zest of one lemon

Glaze

1 c. powdered sugar

2 T. milk

1/2 t. lemon extract

Juice of 1/4 lemon

 lemonloaf

Preheat oven to 350. Prepare 9 x 5 loaf pan or 6 mini pans. In a large bowl combine flour, baking soda, baking powder and salt. In a medium bowl combine eggs, sugar, butter, vanilla and lemon extracts, and lemon juice with a mixer. Scrape bottom to make sure all is combined. Pour dry ingredients into wet ingredients and blend until smooth, scraping sides and bottom of bowl. Add oil and lemon zest. Mix well. Pour into prepared loaf pan(s) and bake for 45 min. (9 x 5) or 25 min. (minis.) Insert toothpick to test…it must come out clean. Remove from oven and let set 3 minutes. Prepare glaze; whisk to combine. Remove bread from pan(s) onto wire rack. Make sure and put a cookie sheet under the rack. Pour glaze over bread. Cool completely on rack.

 

Pan measurements

mini = 2 1/2 in. x 4 in.

small = 3 in. x 5 1/2 in.

large = 9 in. x 5 in.

Crab & Shallot Wontons with Green Chile Sauce

Crab & Shallot Wontons with Green Chile Sauce

3 T. Butter

1/3 C. minced Shallot

1 Garlic Clove, minced

2/4 lb. Crabmeat, picked into pieces

¼ C. Fresh Cilantro, chopped

Salt and Pepper

Pinch Cayenne

Cornstarch for dusting baking sheet

24 Wonton Wrappers

6 Scallion, trimmed to include 1” green

1 Jalapeno Pepper, halved and seeded

1 Clove Garlic

¼ C. loosely packed fresh Chives

¼ C. loosely packed fresh Parsley

¼ C. loosely packed fresh Cilantro

8 fresh Mint Leaves

¼ C. Soy Sauce

3 T. Rice Wine

2 T. Sesame Oil

White Pepper

½ C. Vegetable Oil

Melt butter in a medium skillet over high heat. Add shallots and garlic and stir until colors begin to change, about 2 minutes. Add crabmeat and cook until hot, about 1 minute. Remove from heat and cool to room temperature, 10 – 15 minutes. Add cilantro, salt, pepper and cayenne. Cover a baking sheet with wax paper and dust lightly with cornstarch. Arrange wonton wrappers on flat surface. Distribute a rounded tsp. of filling to the center of each. Using fingers, moisten edges of wrapper with water, fold over to form a triangle and press edges to seal. Bring the opposite points together and twist to seal. Place on prepared baking sheet. Repeat until all wontons are filled. Cover lightly with plastic wrap and refrigerate for at least one hour.  Meanwhile, prepare green chile sauce. Combine scallions, jalapeno, garlic, chives, parsley, cilantro and mint in food processor and chop as finely as possible. Add soy sauce, rice wine, sesame oil and puree. Pour sauce into a small bowl and let stand at room temperature. Pour oil into a large skillet to a depth of 1/8 inch and heat until hot. Fry wontons, without crowding, until golden on each side, about 4 minutes total. Drain on paper towels and keep warm. Repeat until all are cooked, adding more oil if needed. Serve with green chile sauce for dipping.

 

 

Yield:

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Creamy Mushroom and Garlic Pasta

Creamy Mushroom and Garlic Pasta

mushroom1 lb. pasta (I used spaghetti), although you could also use the sauce on top of four chicken breasts
3 T. extra virgin olive oil
12 ounces mushrooms (about 18 white button or baby Portobello mushrooms), sliced
2 cloves garlic, minced
4 large green onions, chopped
Salt and pepper to taste
2 Tbsp. flour
1 and ½ cups milk (I used skim)
â…” Cup parmesan cheese, shredded, plus extra for garnish
¼ cup fresh parsley, chopped, plus extra for garnish

Cook pasta in very salty water according to recipe or package directions. In a large saucepan, heat olive oil over medium heat. Add mushrooms, garlic, green onions, salt and pepper to oil and saute until mushrooms have reduced in size, about 4 minutes. If the mushrooms soak up all the olive oil, add another tablespoon. Add flour to saucepan and stir to incorporate all ingredients. Cook for one minute. Add ½ cup of the milk and stir to break up any lumps of the mushroom and flour mixture. The milk will thicken fairly quickly; that’s okay. Add the remainder of the milk and stir to incorporate all ingredients. Bring to a simmer and cook until milk has thickened, about 5 minutes. Remove sauce from heat and stir in parmesan cheese. If you can, shred your own cheese – pre-shredded cheese has additives in it that make it more difficult for the cheese to melt smoothly. Stir in the chopped parsley. Garnish with extra parsley and shredded parmesan cheese and serve immediately.

Herb and Citrus Oven Roasted Chicken

Herb and Citrus Oven Roasted Chicken

citrus1/4 cup olive oil

4 cloves of garlic, minced

2 tablespoons sugar

2 whole lemons, one juiced and one sliced

2 whole oranges, one juiced and one sliced

1 tablespoon Italian seasoning

1/2 teaspoon paprika

1 teaspoon onion powder

1/4 teaspoon crushed red pepper flakes

Kosher salt and freshly ground pepper, to taste

10-12 pieces (about 4 1/2 lbs.) bone-in chicken parts (thighs and legs are best), pat dry

1 medium onion (any kind), thinly sliced

1 teaspoon dried thyme, or fresh chopped

1 tablespoon dried rosemary, or fresh chopped

Chopped fresh herbs (rosemary, thyme, parsley), for garnish, optional

 

Preheat oven to 400 degrees F. In a small bowl whisk together olive oil, garlic, sugar, lemon juice, orange juice, Italian seasoning, paprika, onion powder, red pepper flakes, and salt and pepper. Place chicken in a rimmed 13-in. x 9-in. baking dish. Place parts skin side up and spread them out evenly in the pan. Pour olive oil mixture all over chicken, turning pieces to coat all sides. (If you marinated the chicken in this mixture, still add it all in). Arrange slices of lemon, orange and onion around and under the chicken. Sprinkle all over generously with thyme, rosemary, salt and pepper. Bake uncovered for about 1 hour, or until chicken is cooked and juices run clear. Remove parts to a serving platter and garnish with additional chopped fresh herbs, if desired.

 

 

 

Mediterranean Beef Salad with Lemon Vinaigrette

Mediterranean Beef Salad with Lemon Vinaigrette

salad1 pound beef sirloin Steak cut 1 inch thick

Salt and pepper

4 C. romaine, torn

1 small cucumber, sliced

1/2 of a small red onion, thinly sliced and separated into rings

1 C. halved cherry or grape tomatoes

1 C. cannellini beans (white kidney beans), rinsed and drained

1/2 C. crumbled feta cheese (2 oz.)

1 recipe lemon vinaigrette

 

Cook beef sirloin however you prefer. Thinly slice meat. Divide torn romaine among four dinner plates. Top with sliced meat, cucumber slices, red onion, tomatoes, cannellini beans, and feta cheese. Drizzle with Lemon Vinaigrette. If desired, garnish with parsley.

 

Lemon Vinaigrette Dressing: (makes about 1/2 C.)

 

1/4 C. EVOO

1/2 tsp. shredded lemon peel

3 Tbsp lemon juice

1 Tbsp chopped fresh oregano

2 cloves garlic, minced (1 tsp minced garlic)

 

Combine all ingredients in a screw top jar & shake. Season to taste with salt and pepper.

 

 

Yield:

Calories:

Fat:

Fiber:

 

 

 

Chipotle Chicken Rolls with Avocado Dipping Sauce

Chipotle Chicken Rolls with Avocado Dipping Sauce

Chipotle-Chicken-Rolls1 pkg (1 1/3lb) ground chicken breast
6 scallions, thinly sliced, then chopped
1 1/2 C. grated sharp cheddar cheese
1 garlic clove, finely chopped
1 chipotle pepper in adobo sauce, finely chopped or 3 T. of a chipotle flavored salsa
Salt and fresh ground black pepper
6 sheets frozen phyllo dough, defrosted
4 T. unsalted butter, melted

1 ripe Hass avocado
Juice of 3 limes
Handful of fresh cilantro leaves
1 tsp. coarse salt
3 T. extra-virgin olive oil

Preheat oven to 400. In a bowl, combine ground chicken, scallions, cheddar cheese, garlic, and chipotles 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, cut the avocado in half lengthwise, cutting around the pit. Separate the halves and scoop out the pit with a spoon, then use the spoon to scoop the avocado from its skin. Place the avocado in a food processor and combine with lime juice, cilantro, coarse salt, and about 3 T. of water. Process until avocado mixture is smooth, then stream the EVOO into the dressing. Taste and adjust seasonings. Once the chipotle chicken 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 on a bed of Bibb lettuce with a dish of dipping sauce.

Thai Red Curry Chicken

Thai Red Curry Chicken

f8ea780e5fb54e7c7ceb6aedbde6f2711 lb. boneless skinless chicken breast, cut into bite-sized chunks
1 T. coconut oil
3 cups coconut milk, light or regular
1 1/2 cups water
3 T. red curry paste
2 baby bok choy, chopped
1 red bell pepper, thinly sliced
1″ knob ginger, grated
1 cup chopped snow peas
2 sweet potatoes, peeled and sliced into 1/4″ thick pieces
1 1/2 tsp. sugar
2 tsp. fish sauce
Juice of 1 lime
1 tsp. salt
Cooked rice or quinoa for serving

Heat the coconut oil in a large heavy-bottomed pot over medium high heat. When hot, add the ginger and sauté until fragrant — 2 minutes. Add the chicken and sear until not quite cooked through. Then, add the curry paste. Mix the ginger, chicken and curry paste together and continue to sauté over high heat for another two minutes. Pour in the coconut milk and water, then add the bok choy, bell pepper, chopped snow peas and sweet potatoes. Bring curry to a boil, then reduce heat and simmer. Stir in the fish sauce, salt, lime juice and sugar. Continue simmering over medium/low heat until veggies are soft. This will take about 10 minutes. Serve curry over rice or quinoa.

Red Onion, Parsley and Preserved Lemon Salad

Red Onion, Parsley and Preserved Lemon Salad

3 C. thinly sliced red onions

½ C. roughly chopped Italian parsley

2 T. olive oil

Peel of 1/8 preserved lemon, julienned

½ C. reserved lemon juice

1 large garlic clove, minced

¼ tsp. ground coriander

Ground red pepper

 

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

 

 

Yield:

Calories:

Fat:

Fiber:

Skirt Steak with Shallots and Sautéed Watercress

Skirt Steak with Shallots and Sautéed Watercress

2244faf1314216d86c66277f695a1b91e tablespoons plus 1 teaspoon olive oil
4 large shallots, sliced
2 sprigs fresh thyme
Kosher salt and black pepper
2 tablespoons red wine vinegar
1 tablespoon unsalted butter
1 1/2 pounds skirt steak, cut into 4 pieces
10 ounces cremini mushrooms, stems trimmed and thinly sliced
2 bunches watercress, thick stems removed (about 6 cups)

Heat 1 tablespoon of the oil in a large skillet over medium heat. Add the shallots, thyme, and ¼ teaspoon each salt and pepper. Cook, stirring occasionally, until the shallots are tender, 4 to 6 minutes. Remove from heat and remove the thyme sprigs. Add the vinegar and butter and stir until melted. Transfer to a small bowl. Wipe out the skillet and heat 1 teaspoon of the remaining oil over medium heat. Season the steak with ½ teaspoon each salt and pepper and cook, 3 to 5 minutes per side for medium-rare. Let rest for 5 minutes before serving. Meanwhile, heat the remaining tablespoon of oil in a second large skillet over medium-high heat. Add the mushrooms and ¼ teaspoon each salt and pepper and cook, tossing occasionally, until browned, 4 to 6 minutes. Add the watercress and cook, tossing, until tender, 2 to 4 minutes more. Serve the steak with the watercress mixture and top with the shallots.

Pasta with Roast Cauliflower, Lemon and Parsley.

Pasta with Roast Cauliflower, Lemon and Parsley.

pasta 012

1 large cauliflower, broken into florets, cut the florets in half if they’re big.

2-4 cloves of garlic, skins on

2 medium onions, quartered

Olive oil

A sprinkling of red pepper flakes

2 lemons

Chopped parsley

1 cup of toasted pine nuts

1/2 cup of black Kalamata olives

2 tablespoons of unsalted butter

Salt and pepper

1 box of your favorite pasta – I used orecchietti

 

Heat the oven to 425F. Place the cauliflower, onions and garlic cloves on a baking sheet.  Pour over a tablespoon of olive oil, sprinkle with salt and pepper, the red pepper flakes and a handful of chopped parsley.  Mix so that everything is lightly coated in the olive oil. Place in the oven and roast for approximately 40-50 minutes.  Stir around from time to time so that the veggies brown evenly. Meanwhile toast the pine nuts and set aside. In a large serving bowl place a large handful of chopped parsley, a good grinding of salt and pepper, a healthy glug of olive oil, 2 tablespoons of butter and the juice and zest of two lemons. Chop the olives and add them to the serving bowl. Cook the pasta.  Drain and pour into the serving bowl. Add the cooked cauliflower, onions and pine nuts and toss together. Check the seasonings and add more salt and pepper, lemon juice and parsley if required. Serve warm.

Hearty Morning Pancakes with Cider Syrup

Hearty Morning Pancakes with Cider Syrup

Hearty Morning Pancakes with Cider Syrup½ lb. Bulk Sausage
1 Egg
2/3 C. Milk
2 T. Oil
1 C. Pancake Mix
½ tsp. Ground Cinnamon
½ C. peeled, shredded Apple

1/2 cup sugar
1 tablespoon cornstarch
1/8 teaspoon pumpkin pie spice
1 cup apple cider
1 tablespoon lemon juice
2 tablespoons butter

Cook sausage in nonstick skillet over medium heat until no longer pink, breaking up beat with a wooden spoon; drain and set aside. In medium bowl, beat egg, milk and oil. Stir in pancake mix and cinnamon until just moistened. Fold in apple and cooked sausage. Pour batter by quarter cupfuls onto a lightly greased griddle and cook until the top of each pancake has tiny bubbles, about 3 minutes. Turn and cook until bottoms are gold brown, 90 seconds or so. Transfer to a plate and keep warm in a 200 degree oven if desired while cooking the remainder of the pancakes. Try swapping the cinnamon for pumpkin pie spice in the fall to kick it up another notch.

For syrup, combine the sugar, cornstarch and pumpkin pie spice in a saucepan. Gradually stir in cider and lemon juice until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in butter until melted. Serve warm with the pancakes

Grilled Artichokes Marinated with Honey and Basil

Grilled Artichokes Marinated with Honey and Basil

Marinade

2 T. honey

3 T. balsamic vinegar

1 clove garlic, minced

1 shallot, minced

1 T. basil

1 tsp. Dijon mustard

1/2 C. extra virgin olive oil

Salt and cracked black pepper

3 artichokes, trimmed and split in half and par cooked

To prepare the marinade, place the honey, vinegar, garlic, shallots and basil in a small mixing bowl and mix well. Slowly whisk in the olive oil until smooth. Season with salt and black pepper. Pour the marinade over the drained cooked artichokes. Marinate about 30 minutes to 1 hour. Heat a gas grill till very hot or a charcoal grill until very hot.  Drain the artichokes well. Place the artichokes on the hot grill and grill about 5 minutes. Remove from the grill and drizzle with the leftover marinade and serve warm.

 

Yield:

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Fried Egg & Bacon Puff Pastry Squares

Fried Egg & Bacon Puff Pastry Squares

5074a3c0718d4c3953ed22bfaf356c151 sheet frozen puff pastry (from a 17.3-ounce package), thawed
All-purpose flour, for rolling
10 large eggs, divided
1 teaspoon water
9 slices bacon, cut in half crosswise
3 tablespoons unsalted butter, divided
Coarse salt and freshly ground pepper
Chopped fresh chives, for garnish

Unfold puff pastry on a lightly floured work surface, and roll out into a 12-inch square. Prick pastry all over with a fork. Cut into thirds to yield three 4-inch-wide strips, then cut strips crosswise into thirds (you should have nine 4-inch squares). Transfer to a parchment-lined baking sheet, and freeze until firm, about 30 minutes. Preheat oven to 425 degrees with rack in top position. Lightly beat 1 egg with water. Brush top of pastry squares with egg wash; place 2 pieces (1 slice) bacon on each square. Bake until pastry is puffed and golden brown and bacon is cooked through and crisp around edges, 15 to 18 minutes. Melt 1 tablespoon butter in a large nonstick skillet over medium-high heat. Crack 3 eggs into skillet, and cook until whites are set and golden brown along edges but yolks are still runny, about 4 minutes. Place 1 egg on top of each of 3 pastry squares, and season with salt and pepper. Transfer to a serving platter, and loosely cover with foil. In 2 more batches, cook remaining 6 eggs in remaining 2 tablespoons butter, transfer to pastry squares, and season. Garnish with chives, and serve immediately.

Wild Mushroom Ragout with a Spinach Potato Cake

Wild Mushroom Ragout with a Spinach Potato Cake

ragout2 T. olive oil

2 C. assorted sliced wild mushrooms

2 T. minced shallots

1/2 C. chopped tomatoes, seeded and peeled

1/4 C. chopped green onions

1 T. minced garlic

2/3 C. mushroom broth

2 T. butter

Salt and pepper

Spinach Potato Cake:

1/2 C. chopped and blanched spinach

1 C. mashed potatoes

1/2 tsp. minced garlic

Salt and pepper

1/2 C. seasoned flour

1 egg, beaten

1/2 C. seasoned bread crumbs

1/2 C. olive oil for frying

Essence

Garnish: 2 T. chopped parsley, 2 T. grated Parmigiano-Reggiano cheese and 2 long chives

 

For the ragout: In a sauté pan, heat the olive oil. Add the mushrooms and shallots and sauté for 2 minutes. Add the tomatoes, green onions and garlic and continue sautéing for 1-2 minutes. Season with salt and pepper. Add the mushroom broth to the sautéed mixture and reduce by half. Finish with the butter and re-season. For the potato cakes: In a mixing bowl, combine the spinach, potatoes and garlic together. Season with salt and pepper. Portion the mixture into 2 oz. cakes. Dredge the cakes in the seasoned flour. Dip into the beaten egg, letting any excess drip off. Coat each cake completely with the seasoned bread crumbs. In a sauté pan, heat the olive oil. When the pan is smoking hot, add the cakes. Sauté until golden brown, about 2-3 minutes. Flip the cakes over and continue sautéing until golden brown. Remove from pan and drain on a paper-lined plate. Season with Essence. Spoon the ragout in the center of the plate. Place the cakes in the center of the ragout. Garnish with chopped parsley, Parmigiano-Reggiano cheese, and long chives.

 

 

Yield:

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Mango, Avocado, and Arugula Salad

Mango, Avocado, and Arugula Salad

mango1 medium mango, peeled and sliced

1 medium avocado, peeled and sliced

1 tablespoon lemon or lime juice

1/4 to 1/2 cup pecan halves, as desired

A big handful or two of baby arugula leaves, as desired

2 tablespoons unsweetened coconut flakes, optional

Your favorite dressing to pass around (see suggestions following recipe)

 

Combine the mango with the avocado (toss the avocado gently with the lemon or lime juice first) on a serving platter or shallow bowl. Add the pecans and arugula, and toss gently. Sprinkle with the coconut flakes and serve at once. Pass around the dressing of your choice. Dressing suggestions: Quite honestly, this is good with no dressing at all, but if you’d like, you can pass around homemade or store bought balsamic vinaigrette or raspberry vinaigrette. Or, just step up the lemon and lime juice and add a splash of olive oil.

Strip Steaks with a side of Blue Cheese Spaghetti

Strip Steaks with a side of Blue Cheese Spaghetti

4tm1312_steaks2_jpg_rend_sni12col_landscape slices bacon
4 8oz New York strip steaks
Coarse salt
Coarse black pepper
5 T. unsalted butter
2 T. chopped fresh chives
4 garlic cloves, minced
1 pound spaghetti
2 T. extra-virgin olive oil (EVOO)
2 shallots, finely chopped
2 T. all-purpose flour
1 C. chicken stock or broth
1/2 C. heavy cream
8oz blue cheese crumbles
2-3 T. chopped fresh sage
2 C. cleaned, trimmed, and shredded arugula

Put a large pot of water on the stove to boil for the pasta. Preheat the broiler on high. Arrange the bacon on a slotted broiler pan and cook until crisp on both sides. Season the steaks with salt and pepper on both sides. Remove the bacon to a plate lined with a paper towel. Arrange the steaks on the broiler pan. Place under the broiler and leave the oven door ajar to limit flare-ups and smoke. (Note: some broilers won’t go on with the door open). Cook 4 minutes on each side for medium rare, up to 7 minutes for medium well. Soften 4 T. of the butter in the microwave on high for 15 seconds. Mix in the chives and half of the minced garlic and reserve. Salt the water for the pasta and add the spaghetti to the pot. Cook al dente, with a bite to it. Heat a large skillet over medium heat. Add the EVOO and the remaining T. of butter. When the butter melts into the EVOO, add the remaining garlic and the shallots, sauté for 3 minutes, add the flour and cook for a minute more. Whisk in the stock, bring to a bubble for about 30 seconds, then stir in the cream. When the cream comes to a bubble, add the blue cheese and sage and a few grinds of black pepper. Turn off the heat. Stir until the cheese melts. Remove the steaks from the oven and let rest for 5 minutes. Spoon one fourth of the chive and garlic butter on each steak to melt down over the meat as they rest. Drain the pasta and toss with the blue cheese sauce to coat and combine evenly, then taste to adjust the seasoning. Chop and crumble the cooked bacon. Serve the steaks with heaping portions of the pasta alongside. Top the pasta with the shredded arugula and bacon crumbles to mix in as you eat.

Frenchy

Frenchy

drink1 1/2 oz Pear Vodka

3 oz Pineapple Juice

1 oz Cranberry Juice

In a chilled rocks glass filled with ice, add your vodka and pineapple juice. Top with a splash of cranberry juice.

Nestle Toll House Chocolate Chip Cookie Recipe

Nestle Toll House Chocolate Chip Cookie Recipe

The real, the original, the authentic Nestle Toll House

144813lrg2 ¼ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks, 1/2 pound) butter, softened (butter flavored Crisco or oleo margarine)
¾ cup granulated [white] sugar
¾ cup packed brown sugar
1 teaspoon vanilla extract
2 eggs
2 cups (12-ounce package) NESTLE TOLL HOUSE® Semi-Sweet Chocolate Morsels
1 cup chopped nuts (optional)

Ccombine flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla in large mixer bowl. Add eggs one at a time, beating well after each addition; gradually beat in flour mixture. Stir in morsels and nuts. If possible, refrigerate the dough up to 36 hours at this time. The longer it is refrigerated, the better the result. Drop by rounded tablespoon onto ungreased baking sheets. Bake in preheated 375-degree [Fahrenheit] oven for 9 to 11 minutes or until golden brown. Let stand for 2 minutes; remove to wire racks to cool completely.

Easy Cheesy Stuffed Shells

Easy Cheesy Stuffed Shells

shells1 (12 ounce) package jumbo pasta shells
2 eggs, beaten
1 (32 ounce) container ricotta cheese OR mix 1/2 with cottage cheese
1 pound shredded mozzarella cheese, divided
8 ounces grated Parmesan cheese, divided
1 tablespoon dried parsley (I use fresh)
2 teaspoons salt
1 teaspoon ground black pepper
1 (28 ounce) jar pasta sauce OR make your own

Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. In a large bowl, mix eggs, ricotta, half the mozzarella, half the Parmesan, parsley, salt and pepper until well combined. Stuff cooked shells with ricotta mixture and place in a 91/2—13 inch baking dish. In a medium bowl, stir together pasta sauce, and reserved mozzarella and Parmesan. Pour over stuffed shells. Bake in preheated oven 45 to 60 minutes, until edges are bubbly and shells are slightly set.

About Peppers

About Peppers

Cubanelle  cubanelle The Cubanelle is considered a sweet pepper, although its heat can range from mild to moderate. Cubanelles are usually picked before they ripen, while they are a yellowish-green color, but when ripe, they turn bright red. 0 – 1,000 Scovilles
Banana Pepper, Banana Chile, Sweet Banana Pepper, Pimento  Banana A banana-shaped pepper that changes from pale to deep yellow or orange as they mature. These are easily confused with hotter yellow wax peppers. Sample before using. Sweet Banana peppers may be fried or sautéed, used raw on relish platters, in salads, sandwiches or stuffed. 100-500 scoville

 

Sweet banana peppers are sweet, long, tapered, yellow and banana-shaped, hence the name.

 

Almost no heat.
Anaheim Chile; California Green Chile; Long Green Pepper; Chile Verde; (When Mature And Red – Chile Colorado; California Red Chile)

 

  anaheim Available year-round in most supermarkets, they’re best in the summer. They are perfect for chiles rellenos, dice or purée them for sauces, soups, and casseroles. 500-2,500 scoville

 

The chile ranges from mild and sweet to moderate hot, they can vary greatly from pepper to pepper.
Poblano Pepper (Fresh), Ancho Chile(Dried Version)  pblano The poblano is a large mild, heart-shaped pepper that has thick walls, which make them great for stuffing. Because it is a rather mild pepper, it can be used in quantity to add a deep rich flavor to any chili creation. They’re best in the summer. 1000-2000 scoville

 

Ancho is the dried version, and it has a brownish-red to chocolate color with a rich chili flavor.

 

Between a bell pepper and a jalapeno in heat.
Jalapeno  jalapeno Green jalapenos are best in the late summer, while red jalapenos appear in the fall. Canned jalapenos aren’t as fiery as fresh. 3500 – 6000 scoville

 

These popular chiles have a good amount of heat and rich flavor.
Serrano Pepper  serrano Small, rich, waxy green peppers that change to orange and red as they mature. They are about 1 ½” long. 8,000-20,000 scoville

 

The smaller they are, the more kick they have. Much hotter than a jalapeno.
Thai Chile = Bird Pepper = Thai Bird Chile = Pick Chi A = Thai Jalapeno  thai Thai chiles range in color from red to green when fully mature. They are often used in Asian curries. Thai peppers should be used sparingly. 50,000-100,000 scoville

 

For such a small chile, it packs an incredibly fiery punch. Not as hot as a habenero, but much hotter than a Serrano.
Habanero Pepper  habanero Underneath the heat is a delicate plum-tomato apple-like flavor. 200,000 – 350,000 scoville

 

For the uninitiated even a tiny piece of Habanero would cause intense and prolonged oral suffering.
Roast Chicken Thighs with Potatoes, Artichokes and Lemon

Roast Chicken Thighs with Potatoes, Artichokes and Lemon

thighs3 T. olive oil (divided)

5 boneless, skinless chicken thighs, trimmed of any fat

Sea salt and fresh cracked pepper, to taste

Dried basil, to taste

15 frozen artichoke hearts, thawed

15 fingerling potatoes, sliced in half lengthwise

1-2 cloves of garlic, sliced into thin slivers

Zest of one lemon and the juice

1 lemon sliced into thin slices

2 T. chicken broth (not pictured)

1 T. fresh parsley, chopped (garnish)

 

Heat a pot of water over high heat until it’s boiling. Slice the fingerling potatoes down the center lengthwise then add them to the boiling water to par cook for 6-7 minutes. Remove from heat and drain water. Add the garlic slivers, lemon zest, lemon slices, artichoke hearts and 1 T. of olive oil to the potatoes. Season with sea salt and fresh cracked pepper to taste, set aside.  Preheat the oven to 400 degrees. Season the trimmed chicken thighs with sea salt, fresh cracked pepper and dried basil to taste. Heat 1 T. of olive oil in an OVEN PROOF SKILLET over medium high heat. Once VERY HOT add the chicken thighs and cook for 3-4 minutes or until golden brown. Turn the chicken over and remove from heat. Add the potato and artichoke heart mixture to the pan. Place the skillet in the oven and roast for 15 minutes. Mix 1 T. of olive oil, juice of one lemon and 2 T. of chicken broth in a bowl. Season with dried basil, sea salt and fresh cracked pepper to taste.  Remove skillet from the oven and pour the lemon juice mixture over the top of everything. Let the chicken rest for 3-4 minutes before cutting. Enjoy.

 

 

Yield:

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Raspberry Ribbon Pie

Raspberry Ribbon Pie

b65ecb0ff2041d0535ad97de3e5c8e0a1 cup vanilla wafer crumbs (about 29 wafers)
1/4 cup butter, melted
1 package (3 ounces) raspberry gelatin
1 cup boiling water
1/4 cup sugar
1 cup fresh raspberries
1 tablespoon lemon juice
1 package (3 ounces) cream cheese, softened
1/3 cup confectioners’ sugar
1 teaspoon vanilla extract
Dash of salt
1 cup heavy whipping cream

In a small bowl, combine wafer crumbs and butter; press into bottom and sides of 9-in pie plate. Bake at 350 degrees for 10 minutes or until golden brown. Dissolve gelatin in boiling water. Add the sugar, raspberries and lemon juice. Refrigerate until partially set, about 1-1/2 hours. In a mixing bowl, beat cream cheese and confectioners’ sugar until smooth. Add vanilla and salt. In another mixing bowl, beat whipping cream until stiff peaks form. Fold into cream cheese mixture. Spread 3/4 cup over bottom of crust. Spread 3/4 cup raspberry mixture over the top; repeat layers. Refrigerate for 8 hours or overnight before serving. Refrigerate leftovers.

Fontina Stuffed Sweet Red Peppers

Fontina Stuffed Sweet Red Peppers

fontina-1

I don’t know the proper name of these peppers, but they are very thin fleshed and really long, like 5 or 6 inches. I love them and they make a quick side dish for chicken or pork cutlets or any type of grilled meat, and they look pretty too!  Carefully cut the pepper lengthwise, take out the seeds, place on a baking sheet and roast at 400F until slightly tender, they don’t take very long to cook. Remove from oven and place your fontina cheese inside,  back in the oven till melted. Garnish with sliced kalamata olives and fresh chopped parsley.

 

Creamy Chicken and Wild Rice Soup

Creamy Chicken and Wild Rice Soup

7faa462db8db009c30f0185c8cc50ee63/4 cup uncooked wild rice blend*
1 cup chopped yellow onion (from about 1 small onion)
1 cup diced carrots (from 2 medium)
1 cup diced celery (from 2 – 3 stalks)
7 T. butter, diced, divided
1 clove garlic, minced
4 1/2 cups low-sodium chicken broth (measured from 3 14.5 oz cans)
1/4 tsp of each dried thyme, marjoram, sage and rosemary
Salt and ground black pepper, to taste
1 lb. boneless skinless chicken breasts halves
1/2 cup flour
1 1/2 cups milk
1/2 cup heavy cream
1 tsp lemon zest

Prepare rice according to directions listed on package. Halfway through the rice cooking, in a separate large pot, melt 1 T. butter over medium heat. Add onion, carrots and celery and sauté until slightly tender, about 4 minutes, adding in garlic during last 30 seconds of sautéing. Add chicken broth, thyme, marjoram, sage, rosemary and season with salt and black pepper to taste. Increase heat to medium-high, add chicken and bring mixture to a boil. Cover pot with lid and allow mixture to boil 12 – 15 minutes, or until chicken is cooked through (rotating chicken to opposite side once during cooking for thicker chicken breasts – if they don’t fully immerse in broth). Remove chicken and set aside on cutting board to cool 5 minutes then shred into small bite size pieces. Meanwhile reduce heat to low and add cooked rice. Add shredded chicken to soup. In a separate medium saucepan (I just rinsed and wiped out the rice pan), melt remaining 6 T. butter over medium heat. Add flour and cook 1 1/2 minutes, whisking constantly. Then, while whisking vigorously, slowly pour milk into butter/flour mixture. Cook mixture, stirring constantly until it thickens. Add milk mixture to soup mixture in pot and cook about 5 minutes longer, or until soup is thickened (at this point, you can simmer the soup for a longer period of time if you want the rice to soften more, just cover with lid first and stir occasionally. You can also add what’s left in the remaining can of chicken broth). Stir in heavy cream and lemon zest and serve warm.

*I used Lundberg Wild Blend Rice which I recommend for this recipe if you can find it.

Roasted Gold Beets with Melted Chevre and Tarragon

Roasted Gold Beets with Melted Chevre and Tarragon

18 medium gold beets (about 3 1/2 pounds), if gold are unavailable, substitute red beets

3 T. canola oil

Salt and fresh ground black pepper to taste

3 T. extra virgin olive oil

1 T. sherry vinegar

1/2 lb. chevre (goat cheese), crumbled

1 T. fresh tarragon

 

Preheat the oven to 350 degrees.  Trim the green tops and stringy bottoms from the beets. Wash beets well. In a mixing bowl, coat beets with canola oil, then season with salt and pepper. Line a cookie sheet with foil and place the beets on the tray. Place another sheet of foil over the beets and crimp the edges creating a seal. Place the beets in the oven and cook until fork tender, about 40 minutes. Remove from oven; allow the beets to cool slightly. While they are still warm, peel them by gently rubbing with a towel. Cut the beets into halves. Toss them with the olive oil and sherry vinegar; season with salt and pepper to taste. To serve, place the beets in an oven-proof platter or a shallow bowl. Crumble chevre on top of the beets. Place in the oven for 2-3 minutes until soft. Remove from oven, sprinkle tarragon on top and serve.

 

Yield:

Calories:

Fat:

Fiber:

 

 

Lemon Bars with Rhubarb Topping

Lemon Bars with Rhubarb Topping

20638e16e3588b0a7fa8fee65e0cf97dCrust:

8 T. butter
1/4 cup sugar
1/2 tsp salt
2 tsp vanilla extract
2 1/2 cups all-purpose flour or pastry flour
2 large eggs

Filling:

8 T. butter, melted
1 1/4 cups sugar
2 T. cornmeal
2 T. cornstarch
1/2 tsp salt
4 large eggs
1/2 cup fresh lemon juice (2-3 large lemons)

Rhubarb Sauce:

2 pints strawberries
2 cups diced rhubarb (4-5 medium stalks)
Pinch of salt
1 cup sugar
3 T. cornstarch dissolved in 1/4 cup water
Few drops of red food coloring (0ptional)
Preheat the oven to 350. To make the crust: in a medium-sized mixing bowl, cream the butter until fluffy. Add the sugar, salt and vanilla and beat well. Stir in the flour and eggs, mixing until well blended. Lightly grease a 10 x 15 inch jelly roll pan. Press the dough into the pan. Prick the dough all over with a fork. Bake the crust for 8 minutes. To make the lemon filling: In a medium-sized mixing bowl, whisk together the melted butter, sugar, cornmeal, cornstarch, salt, eggs, and lemon juice. Spread over the crust. Return it to the oven and bake for an additional 25-28 minutes, until the top is lightly browned on the top and edges. If you just want lemon bars, cool them completely and dust with confectioners sugar before cutting into squares.

Strawberry-Rhubarb Topping: To make the glaze, rinse the strawberries and rhubarb. Dice about 1 cup of the strawberries. Place the rhubarb, diced strawberries, salt and 1/2 cup of the sugar in a small saucepan. Over low heat, stirring constantly, bring the mixture to a boil. Add the remaining sugar and the cornstarch dissolved in the water, return the mixture to a boil, then remove it from the heat. Let the mixture cool slightly. Add a few drops of red food coloring, if desired. Dice the remaining berries and mix with the glaze, then spread over the filling.

Spicy Hoisin-Glazed Zucchini

Spicy Hoisin-Glazed Zucchini

fc65ro051-02_xlg3 small or 2 medium zucchini (about 1 lb.)
Kosher salt
1 T. soy sauce
2 tsp. hoisin sauce
2 tsp. dry sherry
1/2 tsp. toasted sesame oil
2 T. peanut or canola oil
1 clove garlic, minced (about 1 tsp.)
Pinch crushed red chile flakes
1/2 tsp. toasted sesame seeds

Wash the zucchini well to remove any grit and dry them with paper towels. Trim off the ends and quarter the zucchini lengthwise. Slice off the top 1/4 to 1/2 inch of the soft seed core by running a sharp knife down the length of each quarter; it’s all right if some of the seeds remain. Arrange the zucchini, cut side up, on a baking sheet lined with paper towels. Sprinkle with 1/2 tsp. kosher salt and set aside for 10 minutes. Blot the quarters dry with the paper towels. Cut the zucchini into 2-inch lengths. In a small bowl, mix the soy sauce, hoisin, sherry, and sesame oil. Set a large (preferably 12-inch) skillet over medium-high heat for 1 minute. Pour in the peanut or canola oil; when it’s very hot (it should shimmer and ripple), add the zucchini. Sauté, stirring occasionally, until the zucchini browns and softens but doesn’t turn mushy, about 4 minutes. Add the garlic and chile flakes and sauté for 15 seconds. Add the soy mixture and cook, stirring, just long enough for the liquid to reduce and coat the zucchini, about 20 seconds. Sprinkle with the sesame seeds and serve immediately.

Yield: 4 servings
Calories: 90
Fat: 8g
Fiber: 1g

Baked Peas with Tarragon, Yogurt, and Pistachios

Baked Peas with Tarragon, Yogurt, and Pistachios

1 lb. frozen baby peas

1/2 C. loosely packed fresh tarragon leaves

2 scallions, white and green parts, chopped

2 T. extra virgin olive oil

1/4 C. Greek yogurt

1/2 C. chopped pistachios

Sea salt to taste

 bakedpearecipe

Preheat the oven to 500F. Put the peas in a clay pot or a small Dutch oven and gently heat them on the stove until they thaw, stirring occasionally. Meanwhile, put the tarragon, scallions, olive oil, yogurt, and 1/4 C. of the pistachios into a blender and puree. Gently mix into the peas, sprinkle the top with extra chopped pistachios (Heidi note: season with a pinch of salt, or to taste). Bake for about 15 minutes – about the time the top will begin to brown. Remove and serve in your best serving bowl.

 

Yield:

Calories:

Fat:

Fiber:

 

Mojito

Mojito

A cool mint mojito, garnished with lime and mint leaves
A cool mint mojito, garnished with lime and mint leaves

6 1/2 limes
2/3 C sugar, or to taste
1/2 C coarsely chopped peppermint
2 C white rum
4 C club soda
8 sugarcane swizzle sticks for garnish, optional

Cut the limes into quarters and add them to a pitcher along with the sugar. Mash the limes and sugar together using a muddler or the back of a wooden spoon until the juices from the limes have been released and the sugar has mostly dissolved into the lime juice. Add the mint to the pitcher and mash it together with the lime-sugar mixture. Pour the rum and the club soda into the pitcher and stir together. Put two pieces of the quartered limes in each tall glass and add ice cubes. Pour the mojito over the ice and garnish with a sugarcane swizzle stick, if desired, and serve immediately.