Baked Eggs in Bread Bowls

Baked Eggs in Bread Bowls

eggs-bread-bowls-ay-1940815-x8 crusty dinner rolls
8 large eggs
1/4 cup chopped mixed herbs, such as parsley, chives and tarragon
2 tablespoons heavy cream
Salt and pepper
4 tablespoons grated Parmesan

Preheat oven to 350ºF. Slice off top of each dinner roll and gently remove some bread until there is a hole large enough to accommodate an egg. Arrange rolls on a rimmed baking sheet. Reserve tops. Crack an egg into each roll, then top with some herbs and a bit of cream. Season with salt and pepper. Sprinkle with Parmesan. Bake until eggs are set and bread is toasted, 20 to 25 minutes. After eggs have cooked for 20 minutes, place bread tops on baking sheet and bake until golden brown. Let sit 5 minutes. Place tops on rolls and serve warm.

Apple Cardamom Cakelets

Apple Cardamom Cakelets

cakelets~18 cardamom pods

150 grams (1 1/4 cups) all-purpose flour

1 teaspoon baking powder

1/2 teaspoon coarse salt, plus an additional pinch for the topping

150 grams (1 1/3 sticks) butter, softened to room temperature

150 grams (2/3 cup) granulated sugar, plus an additional 3 tablespoons for sanding the tops

3 eggs

3 crisp apples, peeled, cored, and thinly sliced

 

To prepare, preheat your oven to 350° Fahrenheit. Grease and flour your baking dish(es), and set aside. Bash the cardamom pods and pick out the seeds, then grind to bits with a mortar and pestle. Sift together the flour, baking powder, and salt, and set aside.  In a stand mixer or large bowl, cream together the butter and sugar until light and fluffy. One by one, beat in the eggs. Add the sifted flour mixture and half the cardamom, folding gently until combined (don’t over mix).  Spread the batter into your prepared pan(s) — it’s thick, so an offset spatula or finger is helpful. Take the apple slices, and place on top — you can fan them artfully, or just sort of place them upright like stegosaurus plates and let them slump as they will. Mix the reserved 3 tablespoons sugar with the reserved cardamom, along with a pinch of salt, and generously sprinkle this mixture over the top.  Transfer to the oven immediately, and bake until the exposed cake is starting to turn golden, ~25-35 minutes, depending on cake size and various variables. Serve warm, with tea and friends and music.

Baked Ham and Egg Cups

Baked Ham and Egg Cups

baked ham and egg cups4 eggs
1 C egg substitute (or an additional 4 whole eggs instead)
3/4 C shredded low-fat sharp cheddar cheese
1/4 C shredded Parmesan cheese
1/4 C cottage cheese
5 oz frozen spinach, defrosted, water squeezed out and roughly chopped (that’s half a standard frozen box of spinach)
1/3 C roasted red peppers, diced (jarred, or make your own)
1 oz finely diced ham, canadian bacon, or crumbled bacon (about 1/4-1/3 C)
1/4 C sliced green onions
1/4 tsp. kosher salt
1/8 tsp. black pepper
1/2 tsp. hot sauce

Foil muffin tin liners OR 12 slices ham

Preheat oven to 350. In a bowl, combine all ingredients (except ham slices) and stir well. If using ham slices, spray muffin tin with non-cook spray and place one piece of ham in each well to form a bowl. If using foil muffin liners, spray the insides of the liners with non-stick spray. Evenly divide egg mixture between the 12 muffin wells (about 1/4 C each), being careful to keep ingredients well dispersed. You want them to fill right up to the top. Place in the oven and bake for 15-20 minutes. The tops should be puffed and just barely set on top. Eggs will sink after cooling. Store them in an airtight container in the fridge, or freeze them. When reheating in the microwave, make sure to take off the foil liner! And if you’re reheating from frozen, I try to take them out the night before so they can thaw in the fridge. Then when you microwave them, set them on a folded paper towel to drain excess moisture. Eat them alone, or for a well-rounded breakfast crumble on top of a piece of whole grain toast along with a glass of milk and a piece of fruit. Makes 12.

Yield: 12 servings
Serving Size: 1 mini Quiche (in foil cup, not ham)
Calories: 87
Fat: 3g
Fiber:

French Toast Sandwiches with Onion, Prosciutto & Cheese

French Toast Sandwiches with Onion, Prosciutto & Cheese

3 large Eggs
1 C. Milk
8 To10 oz Tasty semisoft cheese in 1/8 ” thick slices
4 Thin sliced Large Red Onion

4 large Thin slice Prosciutto — (2-4 oz)
8 slice Homemade bread, cut 1/4” thick
4 T. (1/2 stick) unsalted butter

Beat eggs and milk together in a shallow soup plate and set aside Place 1 slice cheese, 1 slice onion, 1 slice prosciutto on each of the 4 bread slices. Top each with remaining sliced cheese and finally, with another slice of bread. Carefully dip sandwiches into egg mixture and soak bread well. Heat 2 T of butter or margarine in a large nonstick skillet over medium heat. When the skillet is hot, add 2 sandwiches. Reduce the heat to low and fry until bottoms brown, about 5 minutes. Carefully turn with a spatula and fry on the other side until browned, about 5 minutes. Keep these warm while you repeat with remaining sandwiches.

 

Yield:

Calories:

Fat:

Fiber:

 

Braised Rabbit with Pancetta, Mushrooms and Tarragon

Braised Rabbit with Pancetta, Mushrooms and Tarragon

7 tsp. unsalted butter

1 large rabbit fryer (about 3-1/2 lb.) cut into 6 pieces (reserve liver)

Salt and freshly ground pepper

2 tsp. finely chopped shallots or green onions

1 C. dry white wine

1 C. chicken stock

1 branch fresh tarragon, about 4 inches long

2 bay leaves

4 oz. pancetta (unsmoked Italian-style bacon that can be found at specialty markets, or substitute blanched salt pork), cut into 1/4-inch cubes

6 oz. pearl onions, blanched, trimmed and peeled

4 oz. mushrooms, trimmed, cleaned and sliced

2 tsp. Dijon mustard

1 tsp. chopped fresh tarragon leaves, plus additional for garnish

1 tsp. chopped Italian parsley

 

In a medium flame-proof casserole or Dutch oven, melt 2 tsp. butter over medium-high heat. Add the rabbit pieces and brown on all sides, removing the pieces to a plate in a warm spot as they brown. Salt and pepper to taste. Add another tsp. of butter to the pot, add the shallots and sauté until translucent. Add the wine, scraping up any browned bits from the bottom of the pan with a wooden spatula. Add the chicken stock, the branch of tarragon and the bay leaves. Return rabbit pieces to pan, bring the liquid to a simmer and braise, covered, for 25 to 30 minutes. Meanwhile, in a sauté pan over medium-low heat, melt 1 tsp. butter and add pancetta. Cook slowly, stirring frequently, until very lightly browned. Remove to drain on paper towels. Discard fat from pan and add 1 tsp. of butter. Add pearl onions and cook, covered, over medium-low heat until tender. This will take about 20 minutes. Set aside in a warm spot. In another sauté pan, melt 1 tsp. butter. Add mushrooms and cook gently over medium heat until the mushrooms have reabsorbed their juices. Add the mushrooms to the pan with the pearl onions. In the pan that the mushrooms were cooked in, melt remaining 1 tsp. butter. Season the liver with salt and pepper and sauté briefly, about 2 minutes on each side. Keep warm. When the rabbit is done, remove the rabbit pieces from the casserole and hold, covered, in a warm place. Discard the bay leaves and the tarragon branch. Whisk in mustard and boil rapidly until the braising liquid is reduced to a sauce-like consistency. Adjust seasoning. Reduce the heat to low. Add the pancetta, pearl onions, and mushrooms to the casserole and stir to combine. Add the rabbit pieces back to the casserole and turn to coat evenly with the sauce. Ladle some of the sauce on the liver to coat and slice into four pieces. Place the rabbit pieces and the liver on a platter and spoon the sauce around. This is a delightful dish for spring, made with morels and served with egg noodles and asparagus or fiddlehead ferns. A variation we do for summer substitutes basil or summer savory for the tarragon and is served with new potatoes, tiny green beans and yellow and red cherry tomatoes. In the fall, try using chanterelle mushrooms and thyme accompanied by puréed root vegetables.

 

 

 

Yield:

Calories:

Fat:

Fiber:

 

 

Skinny Peanut Butter-Yogurt Dip

Skinny Peanut Butter-Yogurt Dip

skinnydip½ cup Greek yogurt, fat free, plain
¼ cup natural peanut butter, crunchy recommended
Combine all the ingredients in a small bowl, refrigerate until ready to eat. Serve with your favorite fruit or veggie.

Serving Size: 2 T.
Calories: 40
Fat: 3g
Fiber: 0g

Duck Breast with Thyme Infused Honey and Balsamic Pan Sauce

Duck Breast with Thyme Infused Honey and Balsamic Pan Sauce

duck1 1/4 tsp. kosher salt

1/2 tsp. coarsely ground black peppercorns

1/4 tsp. sugar

2 boneless Moulard or Muscovy duck breast halves (3/4 to 1 lb. each) or 4 boneless Pekin (Long Island) duck breast halves (about 6 oz. each), skin and fat removed (you can reserve a little fat for cooking the breasts)

3 T. lime blossom, thyme, or wildflower honey

1 T. fresh thyme leaves (and flowers, if possible), plus sprigs for garnish

1 tsp. reserved duck fat or olive oil

3 T. balsamic vinegar

1/4 C. veal demiglace or 1/2 C. low-sodium chicken broth, reduced to 1/4 C.

2 tsp. cold unsalted butter

Kosher salt and freshly ground black pepper

 

In a small bowl, combine the kosher salt and peppercorns with the sugar. Place the duck breasts on a platter and rub the spice mixture into each one. Cover with plastic wrap and refrigerate for at least 4 hours, or overnight. About 20 minutes before cooking, remove the duck breasts from the refrigerator to return to room temperature. Pat dry with paper towels. With a paring knife, remove the tenderloin, the thin strip of meat that runs lengthwise down the underside of each breast. In a small saucepan, combine the honey and thyme leaves and bring to just a simmer over low heat, crushing the leaves with the back of a spoon; set aside to infuse for 5 minutes. In a heavy medium skillet, heat the duck fat until hot and shimmering. Add the duck breasts and tenderloins and cook until browned and crusty on both sides but still springy to the touch, about 3 to 4 minutes on each side for the Moulard or Muscovy breasts, or 2 to 3 minutes per side for Pekin breasts, about 1 minute per side for the tenderloins. Just before they are done, brush each duck breast with some of the thyme-infused honey and continue to cook until lightly caramelized. Transfer the breasts to a cutting board and let rest for 5 minutes. Discard the fat from the pan. Add the balsamic vinegar to the pan and stir to loosen the browned bits on the bottom. Boil until the vinegar is very syrupy, about 1 1/2 minutes. Stir in the remaining infused honey and the demiglace and return to a boil. Boil until thick and syrupy, about 1 1/2 minutes longer. Stir in the cold butter and add the salt and pepper to taste. Using a thin sharp knife, slice each breast on a diagonal 1/8 inch thick. Arrange the slices on four warmed dinner plates. Pour the duck juices left on the cutting board into the pan sauce, strain the sauce over the duck slices, and serve at once.

 

 

Yield:

Calories:

Fat:

Fiber:

 

Spinach and Carrot Salad with Ginger Miso Vinaigrette

Spinach and Carrot Salad with Ginger Miso Vinaigrette

1 tablespoon minced ginger
8339_2 tablespoons rice wine vinegar
1 tablespoon lemon juice
1 tablespoon miso paste
3 tablespoons canola oil
4 medium carrots, thinly sliced
4 cups packed spinach, tough stems removed

In a small bowl, combine the ginger, rice wine vinegar, lemon juice, miso paste and a sprinkling of freshly ground black pepper. Drizzle in the oil in a thin stream, whisking constantly until the dressing is emulsified. Add more pepper or miso to taste. Thinly slice the carrots on the bias. In a large bowl, toss them with the spinach and a little vinaigrette at a time until the spinach and carrots are lightly coated but not drenched in dressing. Add salt and pepper to taste.

Creole Mustard and Herb Wrapped Beef Tenderloin

Creole Mustard and Herb Wrapped Beef Tenderloin

beef3 T. vegetable oil

Salt

Freshly ground black pepper

1 beef tenderloin, trimmed and tied (about 3 1/2 to 4 lb.)

1/2 C. Creole mustard, or other spicy whole-grained mustard

8 cloves garlic, finely minced or pressed

1 bunch fresh rosemary, finely chopped

1 bunch fresh thyme, finely chopped

 

Preheat the oven to 425 degrees F.  In a large skillet, heat oil over high heat until almost smoking. Season beef on all sides generously with salt and pepper and transfer meat to the skillet. Cook beef until well-browned on all sides, turning with tongs when necessary.  Transfer the beef to a cutting board or platter and, using a rubber spatula or spoon, rub all over with Creole mustard and garlic. Cover meat with chopped herbs, using your hands to evenly pat herbs into the mustard coating. Place prepared meat in a shallow roasting pan and cook about 20 to 25 minutes, or until meat registers 125 degrees F on a meat thermometer for medium-rare. Remove meat from the oven and let it stand at least 10 minutes before slicing to serve.

 

Yields:

Calories:

Fat:

Fiber:

 

Barbecue Beef Cups

Barbecue Beef Cups

17879321 lb. Lean ground beef
1 tsp. Onion powder
1/2 cup Barbecue sauce
1 tsp. Sugar
1 tube (10 count) Refrigerated biscuits
1 cup (4 oz.) Shredded American cheese

Brown beef until done. Drain fat. Add onion powder, barbecue sauce and sugar. The sugar improves the taste of the sauce. Press the biscuits into lightly greased muffin cups. Fill biscuit cups with meat mixture. Sprinkle grated cheese on top of meat. Bake at 400°F for 8-10 minutes.

Beef & Beer Stew

Beef & Beer Stew

7870788790_f99f2e006a_o5lb beef brisket, cut into 2″ cubes
Salt and pepper
1 stick butter
4lb onions, sliced
6 T. flour
1 12oz bottle dark beer
3 C. beef broth
3lb yellow potatoes, such as Yukon gold, peeled
1 C. milk

Preheat oven to 325. Season the brisket with salt and pepper. In a large, heavy skillet, melt 1 teaspoon butter over medium-high heat. Working in batches, add the brisket and cook 8 minutes; transfer to a large Dutch oven and reserve the skillet. Add 2 teaspoons butter to the skillet. Add one-third of the onions and cook over medium heat until softened; push to the side of the pan. Repeat with the remaining onions, then cook over medium heat, stirring, until browned, about 8 minutes more. Transfer to the Dutch oven. Add 3 tablespoons butter to the skillet, over medium heat; add the flour and cook, stirring, until the mixture is golden. Whisk in the beer, then the beef broth; bring to a boil, whisking until smooth. Pour the sauce over the meat and onions and bring to a simmer over medium heat. Cover the pot and cook in the oven for 2 hours. Remove the lid and cook until the meat is fork-tender, 30 minutes. Set aside and let rest for 30 minutes. Meanwhile, in a large pot, place the potatoes in salted water to cover; bring to a boil, then simmer for 15 minutes. Drain and return to the pot. Add the remaining 4 tablespoons butter and mash. Beat in the milk and season with salt and pepper. Serve the stew over the mashed potatoes.

Rhubarb Custard Tart

Rhubarb Custard Tart

rubarb1 sweet tart crust, unbaked

1 1/4 lb. rhubarb, washed and sliced in 1/2″ pieces (or long thin batons if you want a more dramatic presentation)

1/2 cup + 2 T. sugar, separated

2 T. flour

1 pinch salt

1 cup half and half

3 eggs

1/2 tsp. vanilla

 

In a large bowl, toss the rhubarb with 2 T. of the sugar until it’s evenly coated. Transfer the sugary rhubarb to a colander over the bowl, and let sit at least 2 hours to allow liquid to drip out. Overnight is fine too. Preheat the oven to 375 degrees. Roll out the crust and fit it into a 9″ tart pan, prick a few times with a fork, and place in the refrigerator to chill while the oven is preheating. Whisk together the remaining 1/2 cup sugar with the flour and salt. Add a bit of half and half, whisking until it’s a well-combined sludge. Add the remaining half and half, eggs, and vanilla, whisking until just combined. Remove the crust from the refrigerator. Press on the rhubarb to expel any last bits of liquid, and scatter evenly (more or less) over the crust. Give the custard another whisk to re-mix, and pour gently over the rhubarb. Place in the oven. Bake until the custard no longer jiggles in the center and is just beginning to brown, about 30-45 minutes. The filling will puff dramatically (but will settle back down as it cools). Remove from the oven and let cool a bit before serving.

Kale Salad with Cherries and Pecans

Kale Salad with Cherries and Pecans

kale-salad-with-cherries-and-pecans-lg-99991/2 cup pecans
8 ounces Black Kale, also known as Cavolo Nero, or Lacinato, Dinosaur, or Tuscan Kale
4 ounces radishes, sliced into paper-thin rounds
1/2 cup dried cherries
2 ounces soft goat cheese, chilled

3 tablespoons olive oil
1 1/2 tablespoons white wine vinegar
1 tablespoon smooth Dijon mustard
1 1/2 teaspoons honey
Salt and freshly ground black pepper to taste

Optional step: Preheat oven to 350 degrees F and spread the pecans on a tray. Toast them for 5 to 10 minutes, tossing them once or twice to make sure they toast evenly. Remove them from the oven and set them aside to cool. Wash your kale and let it dry on spread-out kitchen or paper towels. Then, with a knife, remove the rib from each stalk, leaving long strips of kale leaves. Stack the leaves in small batches, roll them tightly the long way, and cut the roll crosswise into thin ribbons. Add the kale ribbons to a large salad bowl. Add the radishes, pecans and cherries. Crumble the goat cheese over top. Whisk dressing ingredients together in a small dish, and pour the dressing over the salad. NOTE: This salad is great to eat right away, but even better after 20 minutes of tenderizing in the dressing.

Cracked Green Olives with Herbs and Preserved Lemon

Cracked Green Olives with Herbs and Preserved Lemon

1 lb. brine-cured cracked green olives

¼ C. chopped cilantro

3 T. chopped mint

Peel of ½ preserved lemon, julienned

3 T. preserved lemon juice

2 T. olive oil

2 garlic cloves, minced

¼ tsp. ground coriander

Red pepper flakes, to taste

 

In a bowl, cover olives with cold water and soak 4 hours to remove excess salt. Drain well. In a bowl, stir together olives and remaining ingredients. Marinate, covered and chilled, at least 6 hours or overnight. Olives may be prepared 1 week ahead. Serve at room temperature.

 

 

Yield:

Calories:

Fat:

Fiber:

Veal Scallopine with Dijon Sauce, Asparagus and Avocados

Veal Scallopine with Dijon Sauce, Asparagus and Avocados

Salt

1 Lemon

1 lb. very thin Asparagus Tips

2 ripe Haas Avocados

2 T. EVOO plus more for drizzling

1 ¼ lb. Veal Scallopine

Pepper

1 T. Flour, plus more for dredging

3 T. Butter, cut into pieces

½ C. Dry White Wine

1 C. Chicken Stock

2 T. chopped fresh Thyme Leaves

2 tsp. Dijon Mustard

1/3 C. Cream or Half and Half

3 T. chopped fresh Chives

veal

In a large saucepan, bring 1 inch of water to a boil. Salt the water and add a couple of curls of rind from the lemon and the asparagus tips. Cook for 3 minutes; drain and reserve. Remove pits from avocados. Scoop out the flesh and slice. Dress them with lemon juice, a drizzle of EVOO and a pinch of salt and reserve. Preheat your largest skillet over medium heat. Season veal with salt and pepper on both sides. Dredge in flour. Add 2 T. of EVOO and 2 T. Butter to skillet. When melted, add veal and cook for 2 minutes on each side, or until evenly light golden in color. Place veal on platter under loose tent of foil. Add remaining T. of butter and the flour to the skillet. Cook a minute, then whisk in wine and scrape up the pan drippings with a wooden spoon. Whisk the stock into the wine and add thyme, salt, pepper and mustard. Stir in cream and remove from heat. Arrange asparagus and sliced avocados over the veal and pour a little sauce over the top. Garnish with chopped chives and serve.

 

 

 

Yield:

Calories:

Fat:

Fiber:

 

 

Watercress and Broccoli Salad with Dried Cranberries

Watercress and Broccoli Salad with Dried Cranberries

salad4 C. broccoli florets (from about 1 1/2 lb. broccoli)

1/4 C. red wine vinegar

1/4 C. honey

1 garlic clove, minced

3/4 C. thinly sliced red onion

6 T. dried sweetened cranberries

2 bunches watercress, thick stems trimmed (about 5 C. s)

 

Steam broccoli until crisp-tender, about 4 minutes. Rinse under cold water; drain. Whisk vinegar, honey, and garlic in large bowl to blend. Season to taste with salt and pepper. Add red onion and cranberries to dressing. Let stand until onion softens slightly, about 30 minutes. Add broccoli and watercress to onion mixture and toss to coat. Sprinkle with pepper.  Divide salad among plates.

 

Yield:

Calories:

Fat:

Fiber:

 

Asparagus, Peas and Fava Beans with Hollandaise Sauce

Asparagus, Peas and Fava Beans with Hollandaise Sauce

2img48l egg yolks
1 1/2 T. fresh lemon juice
10 T. (1 1/4 sticks) (5 oz./155 g) unsalted butter, melted and kept warm
1/2 tsp. kosher salt, plus more, to taste
2 T. olive oil
2 shallots, thinly sliced into rings
Freshly ground pepper, to taste
1 bunch asparagus, ends trimmed, spears cut on the bias into 2-inch (5-cm) pieces
1 cup shelled English peas or defrosted frozen peas
1 cup shelled and skinned fava beans
1/4 cup water
In a small bowl, using an immersion blender, blend the egg yolks and lemon juice until well combined. Moving the immersion blender up and down while blending, gradually drizzle in the butter until the hollandaise sauce is thick and creamy. Stir in the 1/2 tsp. salt. Adjust the seasoning as needed. Keep the sauce warm. In a large sauté pan over medium heat, warm 1 Tbs. of the olive oil. Add the shallots and cook, stirring occasionally, until caramelized, about 10 minutes. Season with salt and pepper. Transfer to a bowl. Set the pan over medium-high heat and warm the remaining 1 Tbs. olive oil. Add the asparagus and cook, tossing occasionally, for 2 to 3 minutes. Add the peas, fava beans and water and cook, tossing occasionally, until the water has evaporated, 2 to 3 minutes. Season with salt and pepper. Return the shallots to the pan and toss to distribute evenly. Transfer to a platter and serve immediately with the warm hollandaise sauce on the side. Serves 6 to 8.

Mock Duck Leg Confit with Root Vegetable Slaw

Mock Duck Leg Confit with Root Vegetable Slaw

duck1/4 cup olive oil

3 tablespoons cider vinegar

1 tablespoon lemon juice

1 teaspoon fresh thyme leaves

1/4 teaspoon honey

Freshly cracked black pepper and sea salt

2 cups thinly sliced fennel

2 cups thinly sliced celery root

2 cups thinly sliced carrot

2 cups thinly sliced beet

3 thinly sliced shallots

1 bunch of flat-leaf parsley, roughly chopped

6 duck legs

 

In a large bowl, whisk together the olive oil, vinegar, lemon juice, thyme leaves, honey, pepper, and salt.  Use the fine slicer disc of a food processor to thinly slice all the vegetables.  Add them and the parsley to the large bowl, and toss with the vinaigrette.  Cover with plastic wrap, and refrigerate until later.  Preheat the oven to 300 degrees F.  In a wide oven-safe skillet, place the duck legs, skin side down, over medium heat.  Season the duck with salt, and sear until the skin begins to crisp.  Place the whole skillet, with the duck, in the oven.  Roast for 1 hour, then flip the duck legs, and roast for another hour. To serve, mound the softened vegetable salad on a plate, and top with a crispy, almost-confited duck leg.

 

Spicy Tuscan Soup

Spicy Tuscan Soup

1DSCF9280 pound Spicy Breakfast Sausage
1 whole Medium Red Onion, Diced
2 slices Bacon, Diced
3 cloves Garlic, Minced
3 whole Medium Potatoes
1 quart Warm Water
3 cubes Chicken Bouillon
¼ bunches Kale, Roughly Chopped
½ cups Heavy Cream
Salt And Pepper, to taste
Crumble sausage into a Dutch oven and heat over medium-high heat until cooked through. Drain off the grease and set the sausage aside. Add onions and bacon into the Dutch oven. Reduce heat to medium and cook until onions are clear. Add minced garlic and cook for 1 minute. Slice potatoes in half lengthwise and cut into 1/4″ slices. Add warm water, bouillon cubes and potatoes to the Dutch oven and simmer for 15 to 20 minutes until potatoes are almost done. Add remaining ingredients as well as the sausage and simmer for 5 more minutes. Let cool and serve with warm garlic breadsticks. Enjoy!

White Fish Roasted on Leeks with Shallot Vinaigrette

White Fish Roasted on Leeks with Shallot Vinaigrette

6 Leeks, about 1” diameter, split lengthwise, cleaned and trimmed to include tender green

Salt and Pepper

3 T. Vegetable Oil

3/4 C. Vegetable Oil

3 small Shallots, quartered

3-6 T. Hot Water

1/3 C. Red Wine Vinegar

2 T. Dijon Mustard

Salt and Pepper

6 T. Vegetable Oil

6 T. Butter

2 1/2 lb. Cusk, Cod, Halibut or Swordfish fillets cut into 6 serving pieces

Salt and Pepper

Watercress for garnish

 

Steam leaks until just tender about 4 to 5 minutes.  Drain well and refresh with cold water; drain again and pat dry.  Place in a roasting pan large enough to hold leeks in a single layer.  Season with salt and pepper and sprinkle with 3 T. oil.  In small saucepan, heat 3/4 C. oil with shallots until they begin to sizzle.  Remove from heat and let cool to room temperature, 10 to 15 minutes.  In blender combine 3 T. hot water, vinegar, salt and pepper to taste.  With motor running, slowly add oil and shallot mixture.  If too thick, add remaining 3 T. hot water a little bit at a time, until mixture reaches desired consistency.  Adjust seasonings and set aside.   Preheat oven to 450F.  In a large skillet, heat 2 T. oil over medium high heat.  When oil is hot, add 2 T. butter.  When butter melts add 2 pieces of fish and brown on both sides.  Place fish on top of leeks.  Pour off butter mixture.  Repeat process until all fish is browned.  Place roasting pan in oven and roast until cooked through, 10 to 12 minutes, depending on thickness.  Remove from oven.  Divide fish and leeks among 6 serving plates.  Pour dressing around fish and garnish with watercress.

 

 

Yield:

Calories:

Fat:

Fiber:

 

Corn Avocado Soup with Cheese Toasts

Corn Avocado Soup with Cheese Toasts

l_R1802114 cloves garlic, peeled and halved
1 jalapeno chile, seeded
4 avocados, halved and peeled
Grated peel of 1 lime and juice of 3 limes
3/4 C. cilantro leaves
salt and pepper
3 C. chicken broth
2 C. fresh corn kernels (from 2 ears) or one 10oz box of frozen corn, thawed and patted dry
1/2 baguette, sliced on an angle and toasted
4oz feta or queso fresco cheese, sliced

Using a food processor, finely chop 2 cloves garlic and the jalapeno. Add the avocados, lime peel, lime juice and 1/2 cup cilantro leaves; season to taste with salt and pepper. Process until just combined. With the machine on, slowly pour in the chicken broth until smooth. If the soup is too thick, slowly add up to 1 cup water. In a small nonstick skillet, toast the corn kernels over medium heat, stirring, until lightly browned. Season with salt and let cool. Stir 1 1/2 cups corn kernels into the soup. Preheat the broiler. Rub 1 side of each toast with the remaining 2 cloves garlic and top with a slice of cheese. Broil the toasts until the cheese is softened. Top the soup with the remaining 1/2 cup corn kernels and the remaining 1/4 cup cilantro. Serve with the toasts.

Chicken in a Fresh Tomato and Eggplant Sauce with Spaghetti

Chicken in a Fresh Tomato and Eggplant Sauce with Spaghetti

june25Coarse salt

1 lb. spaghetti

5 T. extra-virgin olive oil (EVOO)

1 small, firm eggplant, cut into 1/2-inch dice

1 1/3 lb. chicken tenders cut into small bite-size pieces

1 medium yellow onion, chopped

4 garlic cloves, pressed

Coarse black pepper

1 t crushed red pepper flakes

1/2 C. dry white wine (I used Yellow Tail Chardonnay)

1 1/2 C. chicken broth

1 pint red grape tomatoes

1 C. fresh flat-leaf parsley leaves, chopped

1 C. grated Parmesan cheese

 

Bring a large pot of water to a boil. Once it is boiling, salt the water and cook the pasta al dente. Heads up: you will need to reserve 1/2 C. of the pasta cooking water before draining. Preheat a large nonstick skillet (it needs to be VERY big!!) over medium-high heat with 3 T. of EVOO. Add the eggplant and cook, stirring occasionally, until brown, about 5 to 6 minutes. Remove the eggplant from the skillet to a plate and cover with aluminum foil to keep warm; return the skillet to the stove. Add the remaining 2 T. of EVOO. Add the chicken and cook to lightly brown, about 4 to 5 minutes. Add the onions and the garlic and return the eggplant to the skilet, season with salt, pepper, and crushed red pepper flakes, and continue to cook for 3 to 4 minutes more. Add the cherry tomatoes and the reserved pasta cooking water and cook until the tomatoes begin to burst. Add the parsley and the cooked pasta, toss to coat and cook for 1 to 2 minutes, or until the sauce tightens up around the pasta. Turn the heat off and add the grated Parmesan cheese. Toss to coat the spaghetti, then serve it up!

 

 

Yield:

Calories:

Fat:

Fiber:

 

 

Crispy Potato Roast

Crispy Potato Roast

crispy potato roast3 tablespoons butter, melted
3 tablespoons extra-virgin olive oil
10 – 12 russet potatoes, peeled
Kosher salt
1 small onion or 4 shallots, peeled and sliced very thin
1/2 teaspoon red pepper flakes (optional)
4 – 6 fresh thyme sprigs
About 3 ounces pancetta, cubed

Preheat oven to 375 degrees. Combine the oil and melted butter in a small dish. Set aside. Brush a round baking dish (around 9 – 10 inches) with a little of the butter and oil mixture. Slice the potatoes as thin as possible crosswise. Arrange potatoes vertically in the baking dish. Wedge onion or shallot slices throughout potato slices – in about 3 or 4 sections of each potato. Sprinkle with salt and pepper flakes (use some black pepper if not using red pepper flakes). Brush with the remaining butter and oil mixture. Bake for 1 hour and 25 minutes uncovered. If you find at any time throughout baking that the potatoes are too dry, a little of the olive oil/butter from the bottom of the baking dish can be brushed on the slices. Also, a butter knife can be used to separate some of the slices if there are some sticking together too much. While potatoes are baking, brown the pancetta in a small pan. Remove with a slotted spoon and drain on paper towel. Set aside. Remove potatoes from oven. Add pancetta by scattering around throughout the potatoes. Lay the thyme sprigs on top of potatoes. Bake for an additional 35 minutes. Remove from oven. Sprinkle on a little more kosher salt. Serve immediately. Sour cream is a great accompaniment to the potatoes.

Yield: 6 servings
Calories: 187
Fat: 14.4g
Fiber: 1g

Note – the nutritional information provided doesn’t seem right to me.  2 potatoes, 1 T. fat, 1/2 oz. pancetta per person seems like it should add up to more than 187.  Even if they were tiny potatoes?

Champinones al Ajillo – Mushrooms in Garlic Sauce

Champinones al Ajillo – Mushrooms in Garlic Sauce

shrooms3 tablespoons extra virgin olive oil (Spanish preferred)

1/2 lb medium mushroom, stemmed, quartered

4 -6 garlic cloves, peeled and thinly sliced

½ fresh milk Red Chile, seeded and finely diced (or ¼ tsp. crushed Red Chile Flakes)

2 -3 teaspoons fresh lemon juice

2 tablespoons dry sherry (DO NOT use cooking sherry!)

1/4 cup vegetable broth

1/2 teaspoon spanish paprika

salt, to taste fresh ground black pepper, to taste

1 tablespoon fresh flat leaf parsley, garnish

Lemon slices, garnish

Crusty Bread, serving

 

In a sauté pan, heat the olive oil until hot but not smoking. Sauté the mushrooms for about 1 minute, add the garlic and cook 1-2 minutes more being careful not to burn!  Add the remaining ingredients except for the parsley and lemon and simmer for 2 minutes more.  Garnish with parsley, add lemon slices to one side and serve with crusty bread for scooping.

 

From Easy Tapas

 

Yield:

Calories:

Fat:

Fiber:

Chipotle Grilled Salmon with Pineapple Avocado Salsa

Chipotle Grilled Salmon with Pineapple Avocado Salsa

DSC_0001-624x624Pineapple Avocado Salsa
1 pineapple, cut into a small dice
1/2 small red onion, finely diced
1 medium to large jalapeño, finely diced (remove the seeds and ribs if you don’t like heat)
1 avocado, cut into a small dice
1-2 tablespoons fresh cilantro, finely chopped (use parsley if you don’t care for cilantro)
zest and juice of 2 large limes
2-3 teaspoons honey (depending on the sweetness of your pineapple)
1/2 teaspoon sea salt

Salmon
4 portions of salmon
1 teaspoon chipotle powder (use less if you don’t want it too spicy)
3 tablespoons dark brown sugar or coconut palm sugar
1/4 teaspoon sea salt
1/4 teaspoon black pepper

Combine all of the salsa ingredients in a medium bowl. Refrigerate until ready to use, or go ahead break out the chips. Preheat your grill on high heat. On a baking sheet without sides, create a “tray” large enough for your salmon pieces out of heavy duty aluminum foil. Place the salmon on the tray. In a small bowl, combine the chipotle powder, sugar, salt and pepper. Divide the mixture between the four pieces of salmon, making sure to cover them well. Slide the “tray” onto the grill and close the lid of the grill. Reduce the heat to medium and allow to cook for about 15 to 20 minutes, depending on how hot your grill gets. When done, carefully slide the tray back onto your baking sheet. Serve as is, or with the salsa on top

Grilled Pork Tenderloin with an Orange Chipotle Tomato Sauce Recipe

Grilled Pork Tenderloin with an Orange Chipotle Tomato Sauce Recipe

2 pork tenderloins, one vacuum package, sliced on a diagonal into 2” pieces

¼ C. sliced shallots

½ C. white wine

1/2 tsp. salt

¼ tsp. black pepper

 

1 T. olive oil

½ small onion chopped

1 can 8 oz. diced tomatoes, drained

2 T. pureed chipotle peppers canned in adobe sauce or to taste

½ a large orange, peeled, seeded and membranes removed and sectioned

 

Place all the ingredients for the meat in a Ziploc bag and marinate for 1-6 hours. I usually turn the bag half through my marinating time. Grill the pork for approximately 3 minutes on each side or until desired doneness. For the Sauce: Sauté onions in olive oil on medium heat until translucent, about 4 to 6 minutes. Add tomatoes, chipotle and orange sections. Simmer for 8 minutes. Let cool slightly. Blend in a blender, food processor or with a wand mixer. Return to pan and simmer for approximately 10 minutes or until thickened ( I sometimes need to do more or less time when simmering, depending on the water content of the oranges.)

 

 

Yield:

Calories:

Fat:

Fiber:

 

Farfalle with Smoked Salmon, Cream Cheese, and Artichoke Hearts

Farfalle with Smoked Salmon, Cream Cheese, and Artichoke Hearts

farfalle8 oz. farfalle

3 oz. smoked salmon, roughly chopped

About 2 oz. cream cheese (3 – 4 Tbsp) cream cheese, roughly cubed

4 artichoke hearts, chopped into bite size pieces

Handful of bite size broccoli pieces (optional)

1 tsp. lemon juice

2 tsp. fresh dill (optional – I didn’t use this today)

Salt and pepper

 

Cook your pasta in some boiling salted water until it is al dente. While the pasta is cooking, cook your broccoli, steam, microwave, or sauteed. After the pasta is finish cooking, add the cream cheese to the hot pasta. Toss a bit to melt the cream cheese a bit. Then add the smoked salmon, artichoke hearts, broccoli if using, and lemon juice and toss to incorporate all the ingredients. Gently break up any large pieces of salmon.  Season to taste with salt and pepper.

 

 

Yield:

Calories:

Fat:

Fiber:

 

Curried Chicken Lime Skewers with Lime-Apricot Glaze

Curried Chicken Lime Skewers with Lime-Apricot Glaze

skewers1/8 c. lime juice

1/8 c. soy sauce

1/8 c. apricot or peach jam

1tbsp sugar

1/2 tbsp curry powder

1 clove garlic, coarsely chopped

1/2-inch section ginger, coarsely chopped (or ginger powder)

1.5 lbs boneless, skinless chicken breasts

Sweet-and-tangy peanut dipping sauce (optional; recipe follows)

 

Set skewers aside to soak in water. Purée all the marinade ingredients in a blender. If making peanut dipping sauce (recipe follows), reserve about 1/5 of the marinade before it comes into contact with the raw chicken and set aside. Trim and cut the chicken into bite-size pieces. Skewer the chicken, leaving enough room at the end to grab onto later. Pour the marinade over the chicken pieces. Preheat the broiler for at least 5 minutes and position the rack so that the skewers will be 3 inches from the heat source. Line a baking tray with aluminum foil. Place each skewer on the pan, arranging them so that the meat is in the center of the pan and the skewers slightly hang over the outside, and slide into the broiler. Broil until the chicken develops a few char spots, about 5 to 6 minutes. Turn each piece over to brown the other side, an additional 5 to 6 minutes, or until chicken is cooked through. Test for doneness by cutting into the thickest part of the skewer. Serve with peanut dipping sauce and/or lime wedges for squeezing.

 

Sweet-and-Tangy Peanut Dipping Sauce: Reserve about 1/5 of the marinade before it has come into contact with the raw chicken. Take desired amount of peanut butter and dilute with enough marinade so that a dipping consistency is reached.

 

 

Yield:

Calories:

Fat:

Fiber:

Couscous Risotto with Butternut Squash and Preserved Lemon

Couscous Risotto with Butternut Squash and Preserved Lemon

israeli-couscous-with-butternut-squash-and-preserved-lemon1 1/2 lb. butternut squash, peeled and cut into 1/2 inch dice

4 T. melted, unsalted butter

1 1/2 C. white onion, finely diced

2 T. garlic, finely chopped

2 tsp. whole cumin seed

2 C. Israeli couscous

1/2 C. dry white wine

4 C. rich vegetable or chicken stock, heated to simmering

1/2 C. golden raisins

1/2 C. toasted pine nuts

1/2 C. parsley, chopped

2 T. fresh mint, chopped

1 C. Pecorino cheese, freshly grated

1/3 C. preserved lemons, rinsed, diced and preserved, pulp discarded

Freshly grated nutmeg

Salt and freshly ground pepper

 

Deep-fried sweet potato, thinly sliced (optional)

Mint sprigs

 

Toss the squash in a large shallow roasting pan with 2 T. of the butter and season lightly with salt, pepper and a grating or two of nutmeg. Spread in one layer and roast in a preheated 475°F oven for 18-20 minutes or until squash is just tender and lightly browned. Set aside.  In a large deep saucepan sauté the onions, garlic and cumin over moderate heat in the remaining butter until softened but not brown. Add the couscous and sauté for a minute or two more to lightly toast. Add the wine, cinnamon stick and a C. or so of the broth and stir occasionally until most of the liquid is absorbed. Add another C. or so of stock and stir until liquid is again absorbed. Continue adding broth in this manner until couscous is just tender but still al dente. Stir in the raisins, pine nuts, parsley, mint, cheese and preserved lemon. Serve immediately garnished with fried sweet potato and mint.

 

Red Pepper Sauce

 

1 1/4 C. fresh red bell pepper juice (3­4 large red bell peppers)

3-4 T. softened, unsweetened butter

Cayenne pepper, salt and freshly ground pepper to taste

 

Warm the juice in a small saucepan and season to taste with the cayenne, salt and pepper. With a hand held blender process the butter into the juice until its fully incorporated and foamy. Place the Couscous above in the center of warm shallow bowls and ring with the sauce. Serve immediately.

 

 

Yield:

Calories:

Fat:

Fiber:

Oil-Free Citrus Salad Dressing

Oil-Free Citrus Salad Dressing

½ cup sundried tomatoes, packed
½ cup fresh basil leaves
2 fresh tomatoes
Juice of 1 orange
1 clove of garlic, minced
2 Neglet Noor dates or 1 Medjool date (optional)
Pinch of salt (optional)
Ground pepper, to taste

Soak sundried tomatoes in freshly squeezed orange juice for at least one hour or overnight in a fridge. Make sure to use sundried tomatoes that are not soaked in oil (otherwise it won’t be low fat). Throw all the ingredients, including the orange juice, in a blender and blend until smooth. If your oranges are sweet enough, you might not need to use any dates. Also, I didn’t use any salt but you might want to use it depending on your taste preferences. Pour over salad and enjoy!

Charred Spanish Ham and Cheese Melts and “Hot” Olives with Herbs and Spices

Charred Spanish Ham and Cheese Melts and “Hot” Olives with Herbs and Spices

serrano8 slices crusty bread from a good-sized loaf, 1/2-inch thick, at least 5 inches across and 3 inches wide

1/3 lb. thinly slices serrano ham

1/3-1/2 lb. manchego, thinly sliced with sharp knife or cheese plane

1 C. hot pickled vegetable salad of cauliflower, carrots, celery and hot peppers (giardiniera) drained,

1/2 C. sweet pickled red pepper relish or sweet pickle relish

2 C. mixed good quality olives

2 T. fresh thyme leaves, finely chopped

1 T. lemon zest

1 tsp. cumin seeds

1 tsp. red pepper flakes

Extra virgin olive oil (EVOO), for drizzling

 

Layer serrano and cheese in equal amounts on 4 slices of bread. Grind the hot pickled vegetables and the sweet pickle relish in food processor and pulse chop to make a relish. Spread the relish evenly on sandwich tops and set into place. Place olives in a foil pouch and season with thyme, lemon zest, cumin seeds and red pepper flakes. Drizzle with EVOO and seal the pouch. Place pouch on grill and cook a few minutes on each side to heat the olives, herb and spices. Pre-heat grill or grill pan to medium high. Place sandwiches on grill and weight down with heavy skillet or a brick covered in foil. Char and heat the sandwiches through, about 2-3 minutes on each side. Cut sammies in half and serve with “Hot” Olives alongside.

 

 

Yield:

Calories:

Fat:

Fiber:

 

 

Charred Tomato Soup with Pesto and Prosciutto Stromboli

Charred Tomato Soup with Pesto and Prosciutto Stromboli

6 ripe plum tomatoes, cut in half lengthwise

1 small red onion, cut into chunks

2 T. EVOO

slat and pepper

1 tube refrigerated pizza dough

1 T flour or cornmeal

1/2 C. pesto

12 slices proscuitto di parma

4 slices provolone

2 T sesame seeds

2 t Italian seasoning

1 t crushed red pepper flakes

3 garlic cloves, chopped

1 quart chicken stock or broth

1 C. heavy cream

20 fresh basil leaves, shredded or torn

IMG_2859

Preheat the broiler to high. Arrange the plum tomato halves skin side down, with the onions on a rimmed cookie sheet. Drizzle EVOO on the vegetables and season with salt and pepper. Broil for about 4 minutes, flip and continue to broil for 3 minutes, or until the tomatoes and onions are slightly charred. Lower the oven setting to 400 deg. F. Dust your hands and the dough lightly with flour or cornmeal and unroll the dough out onto a work surface. Stretch out the dough, gently spreading its rectangle shape. Cut the dough into 4 equal pieces: working across the dough cut it in half and cut each half in half again. Cover each piece of dough with 2 T of pesto. Fold 3 slices of the prosciutto and 1 slice of the provolone to fit each pesto-covered piece of dough, then roll each piece on an angle from corner to corner, making a long roll that is thicker in the middle and thinner on each end. Brush the rolls with EVOO, then mix the sesame seeds, dried italian seasoning and 1/2 t red pepper flakes in a small C.. Sprinkle and pat the mixture onto the strombolies, place in the oven, and bake until evenly golden, 12 to 14 minutes. Place the tomatoes and onions in a blender or food processor, and puree until somewhat smooth. Preheat a soup pot over medium high heat, add the 2 T of EVOO, add the garlic and the remaining 1/2 t of red pepper flakes.  sauté the garlic for a minute, then add the pureed veggies and the chicken stock. When the soup comes to a bubble, add the cream, then season with salt and pepper. Simmer the soup for 8 to 10 minutes. When ready to serve, turn off the soup and stir in the basil. Adjust the salt and pepper. Serve the soup alongside the pesto and prosciutto stromboli, dipping them into the soup as you eat them.

 

 

Yield:

Calories:

Fat:

Fiber:

 

 

Saucy, Italian “Drunken” Noodles with Spicy Italian Sausage, Tomatoes and Caramelized Onions and Red and Yellow Bell Peppers, with Fresh Basil

Saucy, Italian “Drunken” Noodles with Spicy Italian Sausage, Tomatoes and Caramelized Onions and Red and Yellow Bell Peppers, with Fresh Basil

drunken pastaOlive oil
4 spicy Italian sausage links, casings removed
1 large onion, quartered and sliced thinly
1 ½ teaspoons salt
1 teaspoon Italian seasoning
½ teaspoon cracked black pepper
1 red bell pepper, cored and thinly sliced
1 yellow bell pepper, cored and thinly sliced
1 orange bell pepper, cored and thinly sliced
4 cloves garlic, pressed through garlic press
½ cup white wine (I used Chardonnay)
1 (28 ounce) can diced tomatoes with juice
2 tablespoons flat-leaf parsley, chopped
¼ cup fresh basil leaves, julienned, divided use
8 ounces Pappardelle noodles, uncooked

Place a large, heavy-bottom pan or braising pot over medium-high heat; add about 2 tablespoons of olive oil, and once the oil is hot, crumble the spicy Italian sausage into the pan in small chunks (you want to keep the sausage fairly chunky), allowing it to brown in the oil for a few moments on each side; once the crumbled sausage is browned, remove it from the pan/pot with a slotted spoon and place into a small bowl to hold for a moment; next, add the sliced onion into the pan with the sausage drippings, and allow it to caramelize and become golden for roughly 5 minutes or so, stirring to keep it from burning (add a touch more olive oil, if necessary); once the onion starts to become golden, add the salt, Italian seasoning and cracked black pepper, and stir to combine, then add in the sliced bell peppers, and allow those to sauté with the onion for about 2 minutes until slightly tender and golden; next, add in the garlic, and once it becomes aromatic, add in the white wine and allow it to reduce for a few moments, until almost completely reduced; next, add in the diced tomatoes with their juice, and return the browned spicy Italian sausage back into the pan, and gently fold the mixture to combine; allow it to gently simmer for about 3-4 minutes to blend the flavors, then turn the heat off; to finish the sauce, drizzle in about 2-3 good tablespoons of the olive oil to create a silky, rich flavor, and add in the chopped parsley and about half of the julienned basil; stir, and keep warm while you prepare the noodles. Prepare the pappardelle noodles according to instructions on package; then, drain the noodles very well, and add them directly into the sauce, using tongs to gently toss and combine the pappardelle noodles with the sauce and all of the ingredients in it; check the seasoning to see if you need to add any additional salt or pepper. To serve, add equal portions of the “Drunken” noodles to bowls, and garnish with a sprinkle of the remaining julienned basil; you can even top with shaved Parmesan, if desired, and an extra drizzle of olive oil.

Bacon Wrapped Beef Tenderloin Steaks with Spinach and Cheese Cakes

Bacon Wrapped Beef Tenderloin Steaks with Spinach and Cheese Cakes

tenderloinSpinach and Cheese Cakes:

2 packages frozen chopped spinach, 10 oz. each

3 T. extra-virgin olive oil, 1 for onion, 2 T. to fry cakes

1 small onion, chopped

1/2 C. Italian bread crumbs, 3 handfuls

1/3 C. grated Parmigiano-Reggiano, 2 handfuls

1 egg, beaten

1/4 tsp. freshly grated nutmeg, eyeball it

Coarse salt and freshly ground pepper

Steaks:

4 thin slices bacon, look for packaged bacon marked “Center Cut” in packaged meats case

4 beef tenderloin steaks, 1 1/2 inches thick

Coarse salt and cracked black pepper, season to your tastes

2 T. butter, divided

1 T. all-purpose flour

1/2 C. dry red wine

1/2 C. beef stock, available on soup aisle

Plate Garnish:

4 small Roma tomatoes

Extra-virgin oil, for drizzling

2 T. chopped or snipped fresh chives

 

Defrost spinach in microwave. Wring spinach dry by nesting in kitchen towel and twisting towel over garbage bowl or sink until spinach has given off all of its liquid. Place spinach in a medium mixing bowl. Heat a nonstick skillet over medium heat, add oil and onion and  sauté the onion until soft, 5 minutes. Add onion to spinach in bowl and return pan to stove top. Turn off heat. Add remaining ingredients to spinach: bread crumbs, cheese, egg, nutmeg, salt and pepper. Combine mixture with a fork, then form into 3-inch patties. Set aside. Line bacon up on meat-safe cutting board a few inches apart. Preheat a second skillet over high heat. Reheat the spinach cakes skillet over medium high heat. Season steaks with salt and pepper and set on bacon slices in the center of each slice. Wrap bacon over steaks. Place seam side down in pan and cook 2 minutes on each side. Add 2 T. oil to spinach cakes pan and set cakes in to cook. Work in 2 batches if necessary. Cook cakes 3 minutes on each side. Reduce heat to medium under steaks after the first 2 minutes on each side. Cook meat another 6 to 10 minutes, turning occasionally, for medium rare to medium well doneness. Remove meat from the pan and let it rest. Add 1 T. of the butter and flour and cook together 1 minute. Whisk in wine and deglaze pan. Whisk in broth and thicken sauce 1 minute. Add remaining T. butter and remove skillet from heat. Quarter tomatoes lengthwise. To serve, set the spinach cakes and steaks beside each other on 2/3 of serving plates and pour sauce evenly over steaks. Scatter a quartered tomato next to spinach cakes on each plate. Drizzle tomatoes with oil, season with salt and pepper and top with chopped chives. Serve plates immediately.

 

 

Yield:

Calories:

Fat:

Fiber:

 

 

Baked Bow-Tie Pasta with Mozzarella and Chicken Sausage

Baked Bow-Tie Pasta with Mozzarella and Chicken Sausage

1/2 lb. bow-tie pasta

1 tsp. olive oil

1 garlic, minced

1 (28 oz. s) whole peeled tomatoes, in puree

1/4 tsp. dried oregano

1/8 tsp. sugar

Coarse salt

2 (about 3 oz. each) precooked chicken sausages, cut crosswise into 1/4-inch-thick rounds

8 oz. mozzarella cheese, cut into small cubes (1 3/4 C. s)

1/4 C. grated Parmesan cheese

 

Preheat oven to 400 degrees. Cook pasta according to package instructions. Drain; set aside. Meanwhile, in a large saucepan, heat oil over medium. Add garlic; cook until fragrant, about 1 minute. Add tomatoes, oregano, and sugar. Bring to a boil, reduce to a simmer; cook, stirring and breaking up tomatoes until slightly thickened, 5 to 8 minutes. Season with salt. Add pasta, sausage, and half the mozzarella; toss to combine. Transfer to a 2-quart baking dish. Top with remaining mozzarella and Parmesan. Bake until bubbly and top is lightly browned, 10 to 15 minutes. Serve with Romaine Salad.

 

Yield:

Calories:

Fat:

Fiber:

 

One-Pan Coconut Shrimp Noodle Bowls

One-Pan Coconut Shrimp Noodle Bowls

cocobowls1 T. extra-virgin olive oil
1 tsp sesame oil
1 pound extra-large shrimp; thawed, peeled and deveined
3 cloves garlic, minced
1 T. freshly minced ginger
1 yellow bell pepper, diced
1 (13.5 oz) can coconut milk
2 cups fish stock (or seafood, or chicken, whatevs)
7 oz (half a box) pad Thai noodles
1 tsp fish sauce
2 tsp sriracha sauce
1 cup cilantro leaves (plus more for garnish)
2 scallions, diced
1 lime (or more!)

Heat the oils in a large straight-sided pan over medium-high. Add the shrimp, season with salt and pepper and sear on both sides until you get a nice sear, about 5 minutes total. Remove from pan and set aside. Back in the pan, add more oil if needed and toss in the garlic, ginger and bell pepper. Sauté for one minute, then add the coconut milk, stock, noodles, fish sauce, sriracha sauce, cilantro and scallions. Bring to a boil, reduce heat and let simmer until noodles cook through, about 5 minutes. Take off the heat and add a few big squeezes of lime juice. Now taste that.  Need anything? Add a little salt if you want. More lime juice? Yes. Stir the shrimp back in and toss to combine. Serve with more cilantro on top.

Spiced Pear and Cranberry Pocket Pies

Spiced Pear and Cranberry Pocket Pies

Although I used pear and cranberry to fill these pies, you could really tuck almost any fruit or savory filling you want inside. The key is to keep the liquid level low, so that the bottom layer of dough doesn’t become soggy during or after baking. Let your imagination run wild!

IMG_1719_crop1 1/4 cup all-purpose flour
1/4 tsp salt
1 stick of butter, cold, and cut into 1/2-inch cubes
4-5 tablespoons of ice cold water

3/4 lb. (for me this was 2) sweet, ripe pears; I used Red Bartlett
1/2 cup orange-flavored dried cranberries from Trader Joes (or, plain dried cranberries plus zest from one orange)
1/2 tsp cinnamon
1/8 tsp ground cloves
1 1/2 tsp vanilla extract
1 T. flour

2 T. brown sugar
1 egg, lightly beaten with 1 tsp water
1/4 cup milk

First make dough. In a food processor, add the flour and salt and pulse just once or twice to mix. Add in all the cubes of butter, and pulse until it is all incorporated and the mixture resembles coarse, dry sand (just a minute or so). Add 4 tablespoons of the ice cold water, and pulse just until the dough comes together (only a few times). Squeeze and a bit of the dough between your fingertips: If it doesn’t hold together, add more ice water 1/2 tablespoon at a time until it is soft and sticks together. I find 4 tablespoons is usually perfect for me. Turn out dough onto a lightly floured surface and work with your hands for only a minute or two to evenly distribute butter (remember, keep this quick so the heat from your hands doesn’t warm the butter in the dough). Roll dough into a ball, then flatten into a 5-inch disk. Chill, wrapped in plastic wrap, until firm, at least 1 hour. Meanwhile, make the filling. Peel and mince the pears, then mix with the remaining ingredients in a medium bowl. Let fruit sit for 15 minutes to macerate. To make pies, preheat oven to 375 degrees Fahrenheit and line a baking sheet with parchment paper. Dust a clean surface with flour, and roll out the dough very thinly (the thinner the better). Use a round cutter, or the rim of a drinking glass, to cut 3-3 1/2 inch rounds from the dough. (The dough should make 12 rounds (for 6 pies) but you will need to re-roll the dough at least once or twice to cut them all out.) Place one round on the parchment-lined baking sheet, and carefully place about 2 heaping tablespoons of filling in the center of the round, making sure to leave the edges clean. Lightly brush the edges with the beaten egg, then top with a second dough round; press the edges together gently with your fingertips, then press completely together using the tines of a fork. Use a sharp knife to make a few slits in the top for venting. Repeat for the remaining pie rounds. Just before baking, brush the top of each pocket pie with a little bit of milk, then bake at 375 degrees Fahrenheit for approximately 25-27 minutes, or until tops are golden brown. Remove from the oven and allow to cool on the baking sheet for a few minutes, then transfer to a cooling rack.

Roasted-Parsnip Bread Pudding

Roasted-Parsnip Bread Pudding

parsnipstuffing1 pound parsnips, peeled and cut into 1/2-inch pieces

Extra-virgin olive oil, for drizzling

Coarse salt and freshly ground pepper

1 ounce (2 tablespoons) unsalted butter, plus 1 1/2 ounces (3 tablespoons), melted, plus more for dish

2 large leeks, white and pale-green parts only, halved lengthwise, thinly sliced, and rinsed well (about 3 cups)

1/3 cup dry white wine

2 tablespoons chopped fresh thyme

2 cups heavy cream

5 large eggs

1 cup finely grated Parmesan cheese

1 loaf (12 ounces) brioche, crust removed and bread cut into 1-inch cubes

Preheat oven to 425 degrees. Drizzle parsnips with oil, and season with salt and pepper. Arrange on a rimmed baking sheet. Roast, shaking occasionally, until caramelized and tender, 23 to 25 minutes. Let cool. Reduce heat to 375. Heat 2 tablespoons butter over medium heat in a medium sauté pan until melted. Add leeks, and cook, stirring occasionally, until tender, about 5 minutes. Remove from heat; add wine, and return to heat. Let simmer until reduced, 1 minute. Add thyme, and remove from heat. Stir in roasted parsnips. Whisk together melted butter, heavy cream, eggs, and 3/4 cup Parmesan in a large bowl. Season with salt and pepper. Add leek-parsnip mixture, then fold in bread. (Mixture can be refrigerated overnight.) Butter a shallow 2-quart baking dish, and pour parsnip mixture into dish. Cover loosely with parchment, then foil, and bake until golden brown and puffed, 50 minutes. Remove parchment and foil. Sprinkle with remaining cup Parmesan, and return to oven. Bake for 10 minutes more. Let stand for 5 minutes before serving.  To make this savory pudding ahead of time, assemble and refrigerate it for up to one day. Let stand at room temperature for 10 to 15 minutes, and bake as instructed.

 

 

Orange-Tomato Consommé with Lemongrass and Fresh Ginger

Orange-Tomato Consommé with Lemongrass and Fresh Ginger

3 C. tomato juice, divided

4 large green onions, trimmed and thinly sliced

1 (3-inch) piece lemongrass, trimmed and sliced

1 (1 1/2-inch) cube fresh ginger, peeled and sliced

1 large garlic clove

3 C. beef broth

3 C. orange juice

Salt, to taste

Freshly ground pepper, to taste

Garnish: Green Onion Flowers

 

Puree 2 C. tomato juice and next 4 ingredients in a blender until smooth. Set aside. Whisk remaining 1 C. tomato juice, broth, and orange juice in a large nonreactive pitcher. Pour 1 1/2 to 2 C. into an ice-cube tray, and freeze 2 hours or until frozen. Combine tomato mixture in blender with remaining broth mixture in pitcher in a nonreactive bowl; season with salt and pepper. Cover and chill at least 2 hours. Divide frozen cubes and tomato consommé among 6 decorative glasses or bowls, and garnish, if desired. Serve immediately.

 

 

 

Yield:

Calories:

Fat:

Fiber:

 

 

Sopressata and Provolone Italian Pressed Sandwiches

Sopressata and Provolone Italian Pressed Sandwiches

IMG_16991 loaf of ciabatta bread
1/4 lb. very thinly sliced good-quality sopressata (hot or sweet depending on your taste)
1/3-1/2 lb. sliced provolone cheese
8 oz. roasted tomatoes, purchased (or use this recipe, minus the thyme)
About 3 T. pesto, purchased (or use this recipe, or your own)
1 large bunch, or 2 small bunches of basil, leaves torn from the stems

Slice the ciabatta loaf horizontally to make two large halves. On the top half, evenly spread the pesto in a very thin layer (don’t over saturate the bread). On the bottom half, first place the roasted tomatoes in a single layer, then top with a layer of sopressata. (Place the thin slices of meat on top of each other to form a thicker layer.) Top the sopressata with the sliced provolone, and then place a layer of basil leaves over the top of the cheese. Place the top slice of bread over the basil layer, and press down to bring all the layers flat. Continue pressing down, and wrap the entire loaf tightly in plastic wrap. Place the wrapped loaf in the fridge overnight (or for at least 3 hours), and put something heavy on top of the loaf to compress it. I used a cast iron skillet and placed a couple of soup cans on top of the skillet. The next day, unwrap the loaf and slice into large sandwiches or small squares, depending on your preference. Serve immediately, or keep chilled until needed.

Sandwich with String