1/2 liter (about 1 pint) water
3 tablespoons coffee
3 tablespoons (or more) sugar
1/4 teaspoon cinnamon
1/4 teaspoon Kardamom
1 teaspoon vanilla or vanilla sugar
Mix all ingredients in a saucepan and heat until foam gathers on top. Do not pass through a filter. Stir it up before you serve it.
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Red Pepper and Feta Amuse-Bouche
2 large red bell peppers
1–2 tablespoons olive oil
2 tablespoons finely chopped garlic
2 tablespoons finely chopped fresh parsley
Salt and freshly ground black pepper
3–4 ounces feta cheese, thinly sliced
Cut about {1/2} inch from the tip and tail of the bell peppers and remove the seeds. Slice the peppers in half lengthwise and then cut each half into thirds or quarters, making relatively flat slices. Warm the oil in a skillet over low heat. Add the peppers and cook over low heat for 10 to 15 minutes on each side. This long, slow cooking allows the sugars in the peppers to caramelize. Try not to let the peppers burn or even brown too much. If they start to brown or stick, reduce the heat and add more oil if necessary. Flipping them periodically also helps slow the cooking process. When they are done, the peppers should be cooked just enough to be soft and sweet throughout, but al dente enough to hold their shape. Transfer the pepper slices to a plate and toss with the garlic, parsley, and a pinch of salt and black pepper. Don’t use too much salt, as the feta is salty. Arrange the peppers faceup on the plate, placing any bits of parsley and garlic left on the plate onto the pepper slices. Top each pepper with a thin slice of feta. Serve warm or at room temperature.
Instant Pot White Bean Salad with Skewered Shrimp
2 C. dry great northern beans
16 C. water, divided
24 shrimp, peeled and deveined
Salt and pepper to taste
2 Roma tomatoes, chopped
1 avocado, diced
½ C. freshly chopped parsley
¼ C. freshly chopped basil
2 T. extra-virgin olive oil
1 T. rice vinegar
Rinse uncooked beans. Be sure to pick out any little stones that may be present. Add prepared beans to the Instant Pot along with 8 C. water. Let beans sit for 30 minutes to rehydrate. Drain beans and add another 8 C. clean water to them. Secure lid on Instant Pot and pressure cook beans on high for 10 minutes. Allow pressure to release naturally. Test beans to make sure they are tender; if not, pressure cook for an additional 5 minutes. Place six shrimp on each of four skewers (arrange so the shrimp lay flat on skewer). Salt and pepper shrimp, then grill on both sides until fully cooked. Set aside until ready to use. To make salad, drain and rinse cooked beans in cold water until cooled completely. Place in large bowl along with tomatoes, avocado, parsley, basil, extra-virgin olive oil, and rice vinegar. Gently toss everything together. Don’t smash avocado. Salt and pepper to taste. Divide between four plates. Top with grilled shrimp skewers.
Turkey
22 lb. Whole Turkey
2 C. low-sodium chicken broth
1 tsp. chopped fresh thyme
1/2 tsp. dried sage
2 C. low-sodium chicken broth
Salt and pepper to taste
Apricot Glaze
1 C. apricot nectar
1 C. apricot preserves
2 T. minced fresh ginger root
1 T. honey
Herb Butter
3/4 unsalted butter, softened
3 T. chopped fresh sage
11/2 tsp. salt
1 tsp. ground black pepper
Onion Mixture
2 T. unsalted butter
3 onions, thinly sliced
6 oz. thinly sliced shallots
Combine apricot nectar, preserves, ginger, and honey in a small saucepan and bring to boil. Reduce heat to medium-low, and simmer until thickened and reduced to 1-1/4 C. s, about 15 minutes. Blend 3/4 C. unsalted butter at room temperature, 3 T. chopped fresh sage, salt, and pepper in small bowl. Set aside. Melt 2 T. unsalted butter in a large heavy skillet over medium heat. Add onions and shallots; sauté until very soft and light brown, about 20 minutes. Position rack in lowest third of oven. Preheat to 400 degrees F (200 degrees C). Season turkey cavity with salt and pepper. Place turkey, breast side up, on a rack in a large roasting pan. Slide hand under skin of turkey breast to loosen skin. Spread half of herb butter over breast under skin. Rub remaining herb butter over outside of turkey. Tie legs together loosely to hold shape of turkey. Roast turkey for 30 minutes in the preheated oven. Reduce oven temperature to 325 degrees F (165 degrees C), and continue roasting 1 hour 30 minutes, basting occasionally with pan drippings. Tent turkey with aluminum foil; roast 45 minutes longer. Add onion mixture, 1 C. broth, thyme, and 1/2 tsp. chopped fresh sage to the roasting pan. Roast 15 more minutes before brushing 1/2 C. apricot glaze over turkey. Continue to roast turkey uncovered, brushing occasionally with glaze. Add more broth to the pan if necessary. Bake 40 minutes longer for unstuffed turkey, and 1 hour 10 minutes longer for stuffed turkey, or until meat thermometer inserted into thickest part of thigh registers 180 degrees F (80 degrees C). Place turkey on a platter, and tent with foil. Let stand 30 minutes. Reserve mixture in pan for gravy. Pour contents of roasting pan into a strainer set over a large bowl. Skim fat from pan juices using a large spoon. Transfer the onion mixture to a blender. Add 1 C. pan juices, and puree until smooth, adding more pan juices and chicken broth if necessary to thin sauce to desired consistency. Transfer sauce to a large saucepan, and bring to a boil.  Cook until color deepens, skimming off any foam, about 5 minutes. Season with salt and pepper.
prosciutto apple and sage butter chicken with cider pan sauce
4 chicken cutlets, or 2 boneless chicken breasts, sliced in half horizontally
kosher salt and black pepper
4 teaspoons apple butter
1/2 cup crumbled blue cheese or 4 thin slices of gouda cheese
8 thin slices prosciutto
2 small shallots, halved
4 garlic cloves, smashed
1-2 Honeycrisp apples, cut into 10-12 wedges
1 sprig fresh rosemary
2 sprigs fresh thyme
2 tablespoons extra virgin olive oil
2 tablespoons salted butter
12 fresh sage leaves
1/2 cup dry white wine, such as Pinot Grigio or Sauvignon Blanc
1/2 cup apple cider
Preheat the oven to 425 degrees F. Grease an oven-safe skillet with olive oil. Season the chicken with salt and pepper. Spread each cutlet with 1 tsp. apple butter, then top with cheese. Wrap 2 pieces of prosciutto around each cutlet. Transfer the chicken to the prepared skillet. Arrange the shallots, garlic, and apples around the chicken. Add the rosemary and thyme. Drizzle olive oil over the apples, season with salt and pepper. Transfer to the oven and roast for 15-20 minutes, until the chicken is cooked. Switch the oven to broil Remove the apples from the skillet to a plate. Return the chicken to the oven and broil for 1-2 minutes, until the prosciutto is crisp. WATCH CLOSELY. Remove from the oven place the chicken on the plate with the apples. Place the skillet with the shallots and garlic over medium heat. Add the butter and sage. Cook 1-2 minutes, until the butter is browned and the sage crisp. Remove the sage from the skillet and add to the plate with the chicken. To the skillet, add the wine and cider. Bring to a boil over high heat. Boil 5 minutes, until reduced by half. Slide the chicken and apples back into the skillet, simmer 1 minute. Remove from the heat. Serve the chicken topped with apples. Drizzle over any pan sauce. Top with fried sage. Serve alongside rice pilaf. Enjoy!
1 can apple pie filling (21 oz)
1 box spice cake mix (18 oz)
1 C. melted margarine or butter
1/2 C. chopped walnuts or pecans
Preheat oven to 350 degrees. Pour pie filling into greased 9 x 13-inch pan. Sprinkle dry cake mix over filling. Pour melted margarine over cake mix and top with nuts. Bake for 30 to 40 minutes.
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Two Roast Chickens
2 whole fridge-cold chickens
1.5 lb. baby red potatoes
2-3 large sweet apples
2 medium onions
1/2-1 cup fresh cranberries
1/4 cup butter
3 T. avocado oil
1/4-1/3 cup maple syrup (amount will depend on sweetness of apples and how much you like cranberries)
sea salt
pepper
fresh thyme
Preheat oven to 450 F. Wash and dry potatoes and apples, no need to peel either. Peel onions. Cut potatoes and apples and onions into 2″ squares (remove apples’ cores). Add all fruits and vegetables to the bottom of the roasting pan making sure they cover the whole bottom but only in one layer (as shown in photo above). Add salt, pepper, 1 T. of olive oil and maple syrup to fruits and vegetables and mix well with your hands to make sure all are covered in marinade. Then redistribute again to form an even layer. Spread thinly cut up butter all over the place and place roast rack on top. Wash and paper towel dry chickens, hold over roasting pan and use your hands to cover each chicken with 1 T. of olive oil while excess drips into roasting pan. Salt and pepper chickens generously all around and place on roasting rack, then add thyme all over the place. Place roasting pan with both chickens on the middle shelf in the oven, immediately reduce heat to 400F (<- VERY IMPORTANT!!) and roast for 20 minutes per pound (450g) plus an additional 20 minutes. Once out of the oven, let rest for at least 10 minutes before cutting into it.
3/4 C. all-purpose flour
2 tsp. baking powder
1 C. raisin bran cereal
1/2 C. low-fat milk
1/4 C. unsweetened applesauce
1 egg
2 T. vegetable oil
Preheat oven to 400 degrees. Line muffin pan with paper muffin cups. Combine flour, baking powder, and cereal in mixing bowl. Add milk, and let stand 3 minutes. Stir in applesauce, egg, and vegetable oil. Batter will be lumpy. Spoon batter into lined muffin pan, filling each cup two-thirds full. Bake 15 to 20 minutes, or until golden brown.
2 C. non-fat dried milk powder
1 1/2 C. cornstarch
1/2 C. chicken, beef, or veggie bouillon
1/2 C. dried minced onions
2 tsp. dried basil
2 tsp. dried thyme
1 tsp. dried parsley
1 to 1 1/2 tsp. black pepper
Mix together in a large bowl. Pour into lidded container. For the equivalent of one can of condensed cream soup, mix 1/3 C. mix with 1 1/4 C. cold water. Cook until thickened. Add additional ingredients as desired. For cream of mushroom, add 1/4 C. chopped fresh, canned or freeze dried mushrooms. For cream of celery, add 1/4 C. of freeze dried celery, etc.
2 1/4 lb. large McIntosh apples-peeled, quartered and cored
2 T. fresh lemon juice
Three 1-by-3-inch strips of lemon zest
1/2 C. sugar
1/2 C. sparkling apple cider
1/2 C. dried cranberries
In a large saucepan, bring the apples, lemon juice and zest, sugar, sparkling cider and cranberries to a boil. Cover and simmer over moderately low heat until the apples soften, 20 minutes; stir to break up the apples slightly. Transfer to a bowl; discard the lemon zest. Serve warm or at room temperature. Make Ahead: The applesauce can be refrigerated for up to 1 week.
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Honey Roasted Figs and Chicken
2-3 lb. bone-in, skin-on chicken thighs (6 to 8)
1 tsp. salt divided
1 tsp. pepper divided
2 T. olive oil
2 T. red wine vinegar
1/4 cup water
1/4 cup honey
pinch red pepper flakes
1 tsp. cornstarch
1 large white onion thinly sliced
2 large shallots thinly sliced
8 cloves garlic whole
2 T. fresh oregano leaves chopped, plus 2 T. whole leaves
8 fresh figs
Preheat oven to 400°F. In a small bowl, whisk together the vinegar, water, honey, red pepper flakes and cornstarch. Set aside. Sprinkle chicken on both sides with salt and 1/2 teaspoon black pepper.
Heat a heavy 12 or 14 inch cast iron or ovenproof frying pan over medium-high heat until hot. Add oil and place chicken skin side down. Brown until skin is deep golden and crisp, 8 to 10 minutes. Turn over and brown other side, 2 to 4 minutes more. Transfer chicken to a plate and set aside. Discard all but 2 tablespoons of fat from frying pan, reduce heat to medium, and cook onions, shallots until translucent, 5 minutes. Add whole garlic and cook 1 minute more. Add cornstarch mixture, chopped oregano, and remaining black pepper. Cook until mixture thickens, 1 to 2 minutes. Fry Pan Roasting: Set chicken skin side up in frying pan and add quartered figs. Roast in oven until figs soften and caramelize slightly and meat is no longer pink at bone, about 15 minutes, OR internal temperature is 165°F. Divide chicken, figs, and sauce among plates and top with whole oregano leaves. 9×9†Baking Dish: If doubling, use 13×9†baking dish. Pour onion, shallot sauce mixture on bottom of baking dish. Set chicken skin side up on top of onion shallot sauce mixture and add arrange quartered figs around chicken. Roast in oven until figs soften and caramelize slightly and meat is no longer pink at bone, about 15 minutes, OR internal temperature is 165°F. Divide chicken, figs, and sauce among plates and top with whole oregano leaves. Notes: With using fresh figs, trim stems, halve (quarter if large). If using dried: Re-constitute by covering in boiling water by 1 inch and steep for 30 minutes, covered. Drain and use.
1/2 cup unsweetened pineapple juice
3 medium apples unpeeled cored and cut up
1/4 teaspoon cinnamon
1/2 cup dark raisins
1 tablespoon sugar or to taste
Popsicle sticks
Process apples, juice, cinnamon and raisins in blender or food processor until smooth; add sugar to taste. It will taste less sweet when frozen. Spoon into 3-4 ounce paper or plastic cups or frozen sucker molds. Place in freezer. When partially frozen, insert a stick in each cup and finish freezing.
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Instant Pot Mongolian Beef
1 tablespoon oil optional.
1 pound flank steak cut into thin strips
2 teaspoons freshly grated ginger
1 tablespoon garlic
1/3 cup reduced sodium soy sauce
2/3 cup pineapple juice
1 teaspoon red pepper flakes
1/4 cup honey or brown sugar
2 tablespoons cornstarch
Prepare you flank steak by slicing against the grain into very thin strips (about 1/4-1/2 inch thick). If you want to sear your meat, turn your Instant Pot to sauté. Once it reads “HOT,” add in 1/2 -1 tablespoon oil and let heat for 1 minute. Add in beef and sauté until JUST browned. About 2 minutes. Mix together the soy sauce, pineapple juice, honey and seasonings and add to Instant Pot. Put lid on Instant Pot and turn vent knob to the sealed position. Hit manual (you will have to first turn the Instant Pot OFF from Sauté function) and then adjust the cook time by using the plus or minus buttons to 3 minutes. After cook time has elapsed, let rest 5-10 minutes and then do a quick release. Turn Instant Pot back to sauté. Make a cornstarch slurry by mixing cornstarch with 2 tablespoons water until fully combined. Add cornstarch slurry to pressure cooker and stir and boil for 2-3 minutes. Turn off instant pot and serve Mongolian Beef with rice, cauliflower rice and top with scallions or sesame seeds if desired.
It is NOT necessary to sear your meat first. Instead, put flank steak with soy sauce, honey, pineapple juice, garlic, ginger and red pepper flakes in Instant Pot and cook on high for 8 minutes. Follow instructions for adding cornstarch slurry as written.
If you do not want to use honey, brown sugar can be substituted.
Pineapple juice is a great way to add sweetness to the dish naturally to cut back on the amount of added sugar.
If your flank steak is frozen in strips, increase cook time to 10 minutes.
Adjust amount of red pepper flakes based upon how much spice you like.
To cook rice while cooking the beef, follow these steps:
Saute the beef as directed. Add in all the ingredients for the Mongolian Sauce.
Insert a rack in the Instant Pot (right over the Mongolian Beef Mixture).
Place a 7 cup oven safe dish on top of the rack and put in 1 1/2 cups Jasmine rice and 1 1/2 cup water (or stock).
Close the instant pot and turn valve to sealed. Cook on high pressure for 3 minutes.
Let pressure release for 10 minutes and then open the Instant Pot.
Remove the rice and rack from the inner pot and proceed with thickening the Mongolian Beef with the cornstarch slurry as the recipe directs.
1 red apple
1/4 to 1/3 C. soft cheese, Tillamook® Cheese spread or peanut butter
jicama (about 32 1â„2 inch cubes)
Using two slices of apple, spread cheese or peanut butter on one side of each apple slice. Place four jicama cubes on the cheese side. Put the other apple slice, cheese side down, on top of the jicama cubes. The peelings should both face the same way, making the lips. The jicama cubes are the teeth.
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Sheet Pan Salmon with Capers & Lemon
1/3 cup chopped capers
2 tablespoons thyme leaves
1 teaspoon lemon zest
2 tablespoons freshly squeezed lemon juice
1/4 cup olive oil, divided
6 salmon fillets (approx. 800 g total)
1 lb asparagus, trimmed
1 pinch each of salt and pepper
4 russet potatoes, thinly sliced
2 cloves of garlic, minced
1 lemon, thinly sliced
Preheat oven to 425°F. In large dish, combine capers, thyme, lemon zest and juice and 1â„4 cup olive oil. Add salmon and coat well with caper mixture; set aside. In large bowl, toss asparagus with 1 T. olive oil; season with salt and pepper and set aside. In large bowl, toss potatoes with garlic and remaining 2 T. olive oil; season with salt and pepper. On baking sheet, arrange potatoes in a layer over two-thirds of the sheet. Place salmon on potatoes; top with caper mixture and lemon slices. Place asparagus on empty side of baking sheet and bake for 15 minutes. Test Kitchen Tip: Feel free to swap in your favorite sustainable fish for this recipe. You will have to adjust your cooking time depending on the thickness of your fillets.
Spanakopita with Fresh Herbs and Wild Greens
2 tablespoons olive oil
2 cups chopped onion, leeks, scallions, or a combination
2 pounds greens, chopped into bite-size pieces
Salt
4 eggs, beaten
2 cups cottage cheese or ricotta cheese
1{1/2} cups crumbled feta cheese (about {1/2} pound)
1 head garlic, cloves peeled and chopped
{1/2} cup chopped fresh basil
{1/2} cup chopped fresh parsley
2 tablespoons chopped fresh oregano
Freshly ground black pepper
{3/4} cup (1{1/2} sticks) butter, melted
1 (1-pound) package frozen phyllo dough, defrosted
Ground paprika, dried chives, dill seeds, or fennel seeds (optional)
Preheat the oven to 375°F (190°C). Warm the oil in a large soup pot over medium heat. Add the onion and sauté until translucent, 3 to 5 minutes. Add the greens in several layers, salting lightly as you go. I use a large soup pot because 2 pounds of greens is a lot, and it usually fills the whole pot. Put the lid on and cook over medium-low heat, stirring every 2 to 3 minutes, until the greens have cooked down to about one-quarter of their original volume. Put the greens in a colander to drain and set aside to cool. I like to set the colander over a pan and collect the drippings; they are flavorful and nutritious and can be used like broth in your cooking. Combine the eggs with the cottage cheese, feta, garlic, basil, parsley, and oregano, and season generously with pepper. Once the greens have drained and cooled, stir them into the mixture. With a pastry brush, grease the inside of a 9- by 13-inch baking dish with some of the melted butter. Lay a sheet of phyllo dough in the dish so that only half of it covers the bottom of the pan, with the extra hanging over one of the long ends of the pan. Brush the half of the sheet that’s in the pan with melted butter. Lay another sheet on top, again with only half the sheet covering the bottom of the pan, setting it exactly on top of the first sheet, and brush with butter. Continue this process until you have laid out and buttered 8 sheets, then repeat with another 8 sheets, only with the extra spilling out over the opposite side of the pan. Add the filling, spreading it out evenly to the edges of the pan. Fold the pieces of phyllo dough over the top, alternating between sides, brushing each layer with butter. Layer any remaining phyllo dough on top, folding each piece to fit the pan and brushing with butter between each layer. Continue layering the phyllo dough until you run out of space in the pan, phyllo dough, or butter! Dust the top with paprika, dried chives, and dill or fennel seeds, if desired. Bake for 45 minutes, or until the filling is bubbling and the top is golden brown. Cut into pieces and serve hot (although it is also yummy cold).
Green Substitutions: For this dish I like to combine wild greens like dandelion, nettle, galinsoga, lamb’s-quarters, and sorrel with cultivated greens like spinach, Swiss chard, kale, and tatsoi, but you can use whatever you have available. If you do not have fresh herbs, you can substitute 1 tablespoon each of dried basil, parsley, and oregano for the fresh herbs.
1/4 C. all-purpose flour
Salt and freshly ground black pepper
3 lbs. chicken parts, legs and thighs
1/4 C. olive oil
4 leeks, cleaned, light green and white parts only, thinly sliced
2 medium onions, thinly sliced
6 carrots, peeled and sliced
4 celery ribs, sliced
2 medium red apples, peeled and sliced
2 T. finely chopped fresh dill weed
3 C. chicken broth
1 C. apple juice
Salt and freshly ground black pepper
Dumplings:
11/4 C. all-purpose flour
1/3 C. cornmeal
1/2 tsp. Salt
2 tsp. baking powder
1 T. finely chopped fresh dill weed
3 T. chilled vegetable shortening
1 C. milk
In a large plastic bag combine the flour, salt and pepper. Dredge the chicken in the flour. In a large Dutch oven heat the 3 T. of oil on medium-high heat. Working in batches to avoid overcrowding, brown the chicken pieces for about 5 minutes on a side or until nicely browned. Remove to a side bowl. Add the remaining oil, lower the heat to medium, then add the leeks and onion. Saute for 5-7 minutes or until lightly browned, scraping up the brown bits. Add the carrots, celery and apple slices; cook another 3-5 minutes or until slightly softened. Add the dill weed, broth and apple juice and bring to a simmer. Return the chicken pieces to the pan and cook about 15 more minutes, covered. While the chicken is cooking, make the dumpling batter. In a bowl, combine the flour, cornmeal, baking powder, salt and dill weed. Using a pastry blender or two knives, cut in the shortening and then add the milk, stirring with a fork to just blend the dough together. It should resemble a rough mass. With an ice-cream scooper or large T., scoop out the dumplings over the chicken pieces (there should be about 6-8 dumplings) and cook on a low simmer for about 15-18 minutes, covered. Carefully spoon some cooking juices over the dumplings once or twice. The dumplings are done when a skewer inserted in the center comes out clean. Serve the chicken pieces with a dumpling or two.
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Clams Steamed with Garlic Scapes
3 pounds littleneck clams
4 tablespoons unsalted butter
5 ounces garlic scapes (a little more or less is fine)
1/2 cup white wine
1 tablespoon parsley, chopped
crusty bread (for serving)
lemon wedges (for serving)
Rinse your clams clean in water. Chop the chives into very small pieces. In a large pot or skillet, add these and dump in the butter. Cook on medium heat until the scapes are fragrant (about 2-3 minutes). Add the wine and wait until it starts to simmer. Then add the clams. I like to stir my littlenecks often and pour the liquid over them with a spoon as they cook. This way the lovely broth gets in the shells as they are only slightly open. Stir frequently until they are open all the way (about 15 minutes, depending on the size of your clams). Discard any negative clams that don’t open at all. Then sprinkle the parsley over the clams and stir to combine. Serve with crusty bread and lemon wedges.
3 C. fresh Bread Crumbs, from white bread, crusts removed
4 ½ tsp. Milk
1 C. grated Carrots
1 C. grated Zucchini
2 T. Canola Oil, for frying
1 medium Onion, finely chopped
1 clove Garlic, minced
7 oz. Ground Chicken
1 tsp. dried Oregano
1 T. Catsup
1 ½ tsp. Maple Syrup
1 tsp. Soy Sauce
½ tsp. Worcestershire Sauce
½ tsp. Balsamic Vinegar
½ tsp. Sugar
Salt & Pepper, to taste
¼ C. Flour
1 Egg
3-4 T. Canola Oil, for frying
Put a heaping cup of bread crumbs into a bowl and add milk; let soak 20 minutes. Put remaining crumbs on a plate and set aside for coating later. Squeeze as much water from the carrots and zucchini as you can. Heat a little canola oil in frying pan and sauté onion for 3 minutes, stirring occasionally. Add garlic and cook 30 seconds, then add carrot and zucchini, stirring for 5 minutes, over low heat. Remove to a plate and cool. Mix together the soaked bread, chicken, cooked vegetables and remaining croquette ingredients, seasoning to taste with salt and pepper. For coating, spread flour on a plate. Beat egg in small bowl. Using floured hands, form mixture into patties, coat in flour, dip in egg, then coat with remaining bread crumbs. Heat oil in frying pan and cook croquettes, turning occasionally, for 12 minutes, or until golden brown. Drain on paper towels.
From Top 100 Finger Foods
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Sautéed Blueberries with Lavender Essence and Whipped Cream
1 tablespoon fresh or dried lavender flowers
¼ cup boiling water
3 cups fresh blueberries
1 tablespoon unsalted butter
2–4 tablespoons raw honey
1 cup heavy cream
Put the lavender flowers in a teapot or jar and pour the boiling water over them. Cover with a lid and let steep for 10 minutes, then strain into a saucepan. Â Add the blueberries, butter, and honey to taste to the lavender infusion. Heat over medium heat until the berries soften and release their juices, 5 to 6 minutes. While the berries are cooking, whip the cream until it forms soft peaks. Serve the berries hot, in bowls, with generous dollops of the whipped cream.
Kiwi Lime Syrup
4 ripe kiwis, peeled and coarsely chopped
1 cup sugar
¼ cup freshly squeezed lime juice
Enough for 3 servings
Mash the kiwis and sugar in a small saucepan with a vegetable masher. Warm over low heat, stirring often, until the sugar dissolves and the kiwis have released their liquid. Bring to a boil, and then remove from the heat and let cool to room temperature. Stir in the lime juice; strain. You should have about 1½ cups syrup. The syrup can be stored in the refrigerator for up to 5 days.
To mix with seltzer:
½ cup kiwi lime syrup
1 cup seltzer
1 serving
Directions: Pour the syrup into a tall glass. Add the seltzer and stir just until blended. Add ice and serve.
To carbonate with a siphon:
2½ cups water
1 batch kiwi lime syrup
3 servings
Directions: Combine the water and syrup in a 1-quart soda siphon. Charge with CO2 according to the manufacturer’s directions. Siphon-charged sodas can be stored in the siphon in a refrigerator for up to 5 days. Disperse as desired into tall glasses filled with ice and serve.
8 ounces or 1 cup strong plain flour
2 teaspoons fast action dried yeast
1/2 teaspoon salt
2 tablespoons oil
5 fluid ounces or 3 quarters cup water
1 shallot, finely chopped, 25g
1/2 small leek, thinly sliced, 15g
1 small carrot, peeled and grated, 40g
1/4 zucchini, grated
1 tablespoon olive oil
1 small clove garlic, crushed
3 tablespoons tomato puree
2 tablespoons tomato ketchup
1 14 ounce tin chopped tomatoes
1 1/2 teaspoon sugar
3Â ripe tomatoes, thinly sliced
small bunch of basil leaves, chopped
6 ounces mozzarella cheese, grated
2 cups mature cheddar cheese, grated
Extra Toppings for Decoration
ham
sweet pepper
mushrooms
pepperoni
sweetcorn
olives
First make the dough. Put the flour, yeast and salt into a bowl and pour in the oil and water. Stir with a wooden spoon and then use your hands to mix everything together. Sprinkle a little extra flour over a clean work surface, then knead the dough for about 7 minutes until it is smooth and elastic. Alternatively you can knead in an electric mixer using a dough hook for 3 to 4 minutes. Oil a large bowl, pop in the dough and cover with clingy plastic warp. Leave in a warm place for about one and a half hours or until the dough has doubled in size. To make the tomato sauce, heat the oil in a large saucepan and sauté the vegetables for 8-10 minutes, until soft but not colored. Add the garlic and cook for one minute. Transfer to a blender, add the tomato paste, ketchup, tomatoes and sugar and whiz until smooth. Return to the pan and simmer for about 20 minutes, stirring occasionally until thick. Season to taste with salt and pepper and allow to cool slightly. Preheat the oven to 425 F. Once you think the dough has risen you can test to see if it is ready. Poke holes in the dough and if the holes remain, its ready. Punch down with your fists and place on a floured surface. Knead the dough again for a couple of minutes. Divide the dough into 12 or 6 balls. Roll out using a rolling pin until about the thickness of a coin to 3.5 inches or 7 inch circles. Place on baking sheets lined with parchment paper. For extra crispy bases, preheat a baking sheet until hot and put the pizzas on the hot baking sheets. Spread the pizza sauce over each of the pizza bases. Arrange some sliced tomatoes and basil over the top. Sprinkle over the cheeses and season with salt and pepper. Cook in the oven for 8 to 12 minutes or until golden and crispy. Once the pizza is cooked you can use your favorite toppings to decorate the pizzas with faces. Variation: You could use split toasted English Muffins as bases for the pizzas if you don’t have time to make your own dough. Simply preheat the grill to high. Toast the base of the muffin halves. Turn them over, then spread 1 tbsp of sauce on each cut surface. Scatter over the cheese and let the children design a face on their pizza made of vegetables. Grill for 2-3 minutes, until the cheese is golden and bubbling.
From The Fussy Eaters’ Recipe Book
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Flatbread with Nigella Seeds
3 cups all-purpose flour
3 tablespoons extra virgin olive oil
2 tablespoons instant yeast
2 tablespoons sea salt
1/2 teaspoon sugar
1/2 cup Nigella seeds
Melted butter or margarine
Combine flour, oil, yeast, salt, and sugar in your food processor. Mix ingredients on a low speed, adding in a cup or so of room temperature water as you mix. You want the dough to be mixed thoroughly and to be a little tacky to the touch. If your dough seems too dry, add more water. If it’s too wet, add a little more flour. Transfer your dough from the food processor onto a flat, floured surface. Form dough into a ball, place in a mixing bowl covered in plastic wrap, and let rise for 1-2 hours. Divide your now risen dough into six more balls of 1/4-inch thickness. Let each ball of dough rise for 20 minutes or so; each should puff up slightly. Roll each into a flat disc shape and sprinkle with Nigella seeds. Preheat oven at 350 degrees. Spread your pita onto lightly oiled cookies sheets {or use a pizza stone if you have one}. Bake until bread is slightly brown on one side, flip and brown on the other. This should take between 6-10 minutes only. Brush with melted butter and serve immediately or store in wax paper until you are ready to serve.
4 tomatoes, seeded and coarsely chopped
4 cloves garlic, minced
1/2 C. chopped fresh basil
1/4 C. chopped fresh mint, optional
1/2 C. olive oil
Salt to taste
Grated Parmesan cheese
1/2 to 1 pound pasta
Combine tomatoes, garlic, basil, and olive oil in a glass bowl. Season with salt. Cover with plastic wrap. Allow to sit at room temperature at least 1 hours, or up to 8 hours. Cook pasta until al dente. Drain. Pour uncooked sauce over hot pasta, and toss. Add grated Parmesan cheese to your liking and serve with Italian bread.
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Taco Salad Casserole
1 pound ground beef
1/4 cup chopped onion
1/4 cup chopped green pepper
1 envelope taco seasoning
1/2 cup water
1 cup crushed tortilla chips
1 can (16 ounces) refried beans
1 cup shredded cheddar cheese
Toppings: Chopped lettuce and tomatoes, sliced ripe olives, sour cream and picante sauce
In a large skillet, cook beef, onion and green pepper over medium heat until meat is no longer pink; drain. Stir in taco seasoning and water. Cook and stir until thickened, about 3 minutes; set aside. Place chips in a greased 8-in. square baking dish. In a small bowl, stir refried beans; spread over chips. Top with beef mixture and cheese. Bake, uncovered, at 375° until heated through, 15-20 minutes. Top with lettuce, tomatoes and olives. Serve with sour cream and picante sauce.
2 T. fresh lime juice
2 T. Dijon mustard
2 T. rice vinegar
2 T. honey
2 T. fresh chives, minced (or 1 Tbs. dried)
1 tsp. kosher salt
1 clove garlic
1/2 tsp. black pepper
1/4 tsp. cayenne pepper (don’t skip it, it’s not too hot!)
1/4 c. extra virgin olive oil
Mix all ingredients except for oil in a blender or food processor. With the blender running, slowly add the olive oil to the rest of the ingredients to make a smooth, emulsified dressing.
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1/3 C. EVOO
1 clove Garlic, finely minced
6 6†Pitas
Salt
Preheat oven to 350. Combine oil and garlic in small bowl and brush onto pitas. Arrange in single layer on a baking sheet and sprinkle with salt. If desired, add seasoning from list below. Bake until pitas are as crisp as you like them, 5 to 7 minutes. They will crisp up further as they cool. Cut each pita into 6 triangles and serve.
Parmesan Cheese
Parmesan Cheese + Oregano + Garlic Powder
Za’Atar Mix
Cumin + Garlic Powder
Coriander + Cayenne
Oregano + Chili Powder
Chili Powder + Garlic Powder
Sansho Spice Blend (Japanese 7 spice) + cayenne + garlic powder
Any other dried herb, spice, or blend that sounds appealing
from Mom 100 Cookbook
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1 1/2 cups butter, softened
2 cups white sugar
4 eggs
1 teaspoon vanilla extract
5 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
Pink Powdered Sugar Frosting
Pink Fondant
Small Tube of Black Icing
In a large bowl, cream together butter and sugar until smooth. Beat in eggs and vanilla. Stir in the flour, baking powder, and salt. Cover, and chill dough for at least one hour (or overnight). Preheat oven to 400 degrees F (200 degrees C). Roll out dough on floured surface 1/4 to 1/2 inch thick. Cut into shapes with any cookie cutter. Place cookies 1 inch apart on ungreased cookie sheets. Bake 6 to 8 minutes in preheated oven. Cool completely. Frost with pink icing; decorate with fondant snout and ears. Finish by adding eyes, nostrils, and mouth with black tube icing.
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kid, dessert, sweets, cookies, baking
Chickpea and Cilantro Soup
4 medium zucchini
2 medium Yukon Gold potatoes
3 medium yellow onions
3 tablespoons olive oil
1 teaspoon ground cumin
1/2 teaspoon paprika
1 (28-ounce) can San Marzano whole peeled tomatoes
Kosher salt
Freshly ground black pepper
1 cup dried bricchetti or other small pasta
1 (15-ounce) can chickpeas, drained
1 bunch fresh cilantro leaves and tender stems
1 to 2 teaspoons harissa (depending on desired heat)
Dice 4 zucchini and 2 potatoes and place together in a bowl. Dice 3 onions. Heat 3 tablespoons oil in a large pot over medium heat until shimmering. Add the onions and cook until translucent. Stir in 1 teaspoon ground cumin and 1/2 teaspoon paprika. Add the potatoes, zucchini, and canned tomatoes and their juices. Add enough water to just cover (4 to 5 cups), season with kosher salt and black pepper, and bring to a boil. Reduce the heat and simmer the vegetables are tender, 40 to 45 minutes. Meanwhile, boil the pasta in a medium saucepan of salted water according to package directions, then drain. Drain the can of chickpeas and coarsely chop the bunch of cilantro. Add the harissa to the soup. Blend directly in the pot with an immersion blender until smooth or transfer to a blender and blend in batches. Return the soup to the pot if needed. Taste and season with salt and pepper as needed. With the soup on low heat, stir in the chickpeas, cooked pasta, and a generous handful (emphasis on generous) of chopped cilantro. Serve topped with more chopped cilantro.
5 ancho chiles
2 C. boiling water
1 C. fat-free, less-sodium chicken broth
2 T. sugar
3 T. cider vinegar
1 tsp. dried oregano
2 tsp. olive oil
1/2 tsp. salt
1/2 tsp. ground cumin
1/4 tsp. black pepper
1/8 tsp. ground cloves
4 large garlic cloves, halved
2 pounds pork tenderloin
Cooking spray
Heat a large nonstick skillet over medium-high heat until hot. Add chiles; cook 2 minutes, turning frequently. Remove from heat; cool. Discard stems and seeds. Combine roasted chiles and boiling water in a bowl; cover and let stand for 20 minutes or until soft. Drain well. Combine rehydrated chiles, broth, and next 9 ingredients (broth through garlic) in a blender; process until smooth. Cook chile paste in skillet over medium-low heat until very thick (about 8 minutes), stirring frequently. Cool. Trim fat from pork. Slice pork lengthwise, cutting to, but not through, other side. Open halves, laying flat. Place pork in a 13 x 9-inch baking dish; spread chile paste over all sides of pork. Cover and marinate in refrigerator 6 hours or overnight. Prepare grill. Remove pork from dish, reserving chile paste. Insert a meat thermometer into the thickest part of pork. Place pork on a grill rack coated with cooking spray; cook for 8 minutes on each side or until thermometer registers 160°F (slightly pink), brushing with reserved chile paste frequently.
Instant Pot Lemon-Poppyseed Breakfast Cake
¾ cup flour
2/3 cup sugar
1 tablespoon lemon zest (I did zest from 1 lemon)
¼ cup lemon juice (about 1 full lemon)
½ teaspoon baking soda
1/2 teaspoon baking powder
1 large egg
1/3 cup sour cream
4 tablespoons butter melted
1 teaspoon poppy seeds
Lemon Glaze
3/4 cup powdered sugar
1-2 tablespoons lemon juice
Spray your instant pot cake pan with cooking spray, and line with parchment paper on the bottom.
In a bowl Whisk flour, baking soda, baking powder in a bowl and set aside. Now in a new bowl you will add in your butter, sugar, lemon juice, zest, sour cream, and egg. Whip the lemon cake batter until creamy.
Then add dry ingredients to your wet ingredients stirring with a whisk. Pour your cake batter into your cake pan, and then place it in the rubber sling. Add ½ cup water into pressure cooker. Then place your cake into the Instant Pot. Place Instant Pot lid on, and make sure the valve is sealed. You will then cook high pressure 25 minutes. Then allow it to natural release for 15 minutes, and then release any leftover pressure and remove cake. I placed the lemon poppy seed cake on a cooling rack to cool. Now you will mix the 1 cup of powdered sugar in a bowl and slowly add in a little lemon juice at a time. You might not use it all. You want it to be a thicker glaze. When lemon cake is cooled, pour the glaze over the top. Store leftovers in fridge for 3-5 days.
1 C. fat-free mayonnaise
1/2 C. ketchup
1/4 C. sweet relish
1 T. regular or apple cider vinegar
Salt and pepper to taste
Place all ingredients into a pint jar with a tight-fitting lid and shake until thoroughly Mixed. Refrigerate and shake well before each use.
PANKO-CRUSTED TILAPIA NUGGETS WITH FANCY DIPPING SAUCE
11/2 pounds tilapia fillets, cut into wide strips
3 large eggs, lightly beaten
Coarse salt and pepper
21/2 cups panko bread crumbs
1Â Â tablespoon and 1/4 teaspoon Old Bay Seasoning, divided
2Â tablespoons olive oil
1/2 cup light mayonnaise
1/4 cup fresh parsley, chopped
1 tablespoon Dijon mustard
1 tablespoon fresh lemon juice, plus lemon wedges for serving
To make fish nuggets, cut tilapia fillets in half and then chunk into nugget-sized pieces. Preheat oven to 475 degrees, with racks in top and bottom third. Line 2 baking sheets with aluminum foil; set aside. Place egg in a wide shallow bowl; season with salt and pepper. In another bowl, combine panko, 1 tablespoon Old Bay, and oil. Dip tilapia into egg, shaking off excess, then into panko mixture, pressing to adhere. Place on prepared baking sheets. Bake until lightly browned, 12 to 15 minutes, rotating sheets from top to bottom halfway through. Meanwhile, in a small bowl, stir together mayonnaise, parsley, mustard, lemon juice, and remaining Old Bay Seasoning. Season with salt and pepper. Serve fish sticks with dipping sauce. Makes 6 servings.
1 1/4 C. + 1 T. Water
3 C. Wheat Flour
1 1/2 tsp. Salt
2 T. Honey
1 T. Gluten
2 T. Olive Oil
2/3 C. Seeds (You can use any combination of toasted seeds that you like – sesame, sunflower, poppy)
3 tsp. Active Dry Yeast
Put ingredients into the bread pan in the order recommended by the manufacturer of the ABM. Cook on the wholegrain/wheat setting.
Chicken Cordon Bleu Skillet
8 ounces uncooked medium egg noodles (about 5 cups)
1 pound boneless skinless chicken breasts, cut in 1-inch pieces
1/2 teaspoon pepper
1 tablespoon butter
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1/2 cup shredded Swiss cheese
1/2 cup cubed fully cooked ham
1/4 cup water
Minced fresh parsley
Cook noodles according to package directions; drain. Meanwhile, sprinkle chicken with pepper. In a large cast-iron or other heavy skillet, heat butter over medium-high heat; sauté chicken just until browned, 3-5 minutes. Stir in soup, cheese, ham and water; cook, covered, over medium heat until cheese is melted and chicken is no longer pink, 6-8 minutes, stirring occasionally. Stir in noodles. Sprinkle with parsley.
Serving Size 1 ½ C.
Calories: 516
Fat: 18g
Fiber: 3g
1 can each red kidney beans, black beans, and cannelini beans
3/4 C. red onion, chopped
1 C. oil-packed sun dried tomatoes, julienned
1/4 C. oil from sun dried tomatoes
1/4 C. fresh parsley, chopped
1/4 C. fresh basil, chopped
1 1/2 tsp. green peppercorns in brine, drained and chopped
1/2 tsp. mustard powder
3/4 tsp. salt
1/3 C. pomegranate balsamic vinegar (or regular balsamic vinegar)
In a large bowl, combine drained and rinsed beans. Add onion, sun dried tomatoes, parsley, basil, and green peppercorns. In a small bowl, whisk oil from sun dried tomatoes, mustard powder, salt, and vinegar. Pour over salad and stir well. Serve and enjoy!
Meat Lover’s Pizza Hot Dish
1 pound ground beef
1 pound bulk Italian sausage
1 medium onion, chopped
1 cup sliced fresh mushrooms
4 cans (8 ounces each) no-salt-added tomato sauce
2 cans (15 ounces each) pizza sauce
1 package (16 ounces) penne pasta
1 cup water
1 can (6 ounces) tomato paste
1 package (3-1/2 ounces) sliced pepperoni
1 teaspoon Italian seasoning
2 cups shredded part-skim mozzarella cheese, divided
2 cups shredded cheddar cheese, divided
In a large skillet, cook beef, sausage, onion and mushrooms over medium heat until meat is no longer pink and vegetables are tender, breaking up meat into crumbles, 10-12 minutes; drain. Transfer meat mixture to a greased 6-qt. slow cooker. Stir in tomato sauce, pizza sauce, pasta, water, tomato paste, pepperoni and Italian seasoning. Cook, covered, on low until pasta is tender, 3-4 hours. Stir thoroughly; mix in 1 cup mozzarella cheese and 1 cup cheddar cheese. Sprinkle remaining cheese over top. Cook, covered, until cheese is melted, 15-20 minutes longer.
Serving Size: 1 1/3 C.
Calories: 653
Fat: 35g
Fiber: 6g
¼ cup reduced-fat cream cheese (tub)
¼ cup Hidden Valley® Ranch Light Buttermilk Salad Dressing
½ cup reduced-fat shredded mozzarella cheese
½ each: red, green, yellow bell pepper, finely diced
¼ cup grated carrot, finely diced
5 slices fresh tomato
1 tube (7.5 ounce) refrigerator buttermilk biscuits (10 per tube)
1 egg yolk, beaten with 2 tablespoons water
flour for dusting surface and rolling pin
Â
Suggested decorations for flying saucers:
Grape tomatoes, sliced in half
Sliced black olives
Multi-color bell peppers – cut into shapes like stars, half moons, zig-zags
Â
Pre-heat oven to 400 degrees F. In a large bowl mix the cream cheese, Hidden Valley® Ranch Light Buttermilk Salad Dressing, mozzarella cheese, diced bell peppers, and carrots until well combined; set aside. Open the biscuits and separate. Sprinkle flour over a clean dry surface. Take a rolling pin, and roll each biscuit into a 4†circle. Using a pastry brush, brush some of the egg yolk mixture around the edge of each circle. Spread a heaping tablespoon of the cheesy-ranch mixture onto five biscuit circles, then put a tomato slice on top. Place one of the remaining biscuit circles on top of each filled circle. Stretch the top circle to completely cover the bottom circle; press around the edges with the tines of a fork to seal. Use a spatula to place each of the flying saucers onto a greased baking sheet. Decorate the tops of each flying saucer with sliced veggies – use your imagination to create fun designs. Bake 10 minutes or until golden brown around the edges. Transfer the flying saucers to a wire rack and let stand about 5 minutes before serving.
Pearled Barley Risotto with Sherried Mushrooms & Leeks
Olive oil
1 cup chopped onion
1 cup uncooked pearled barley
4 to 5 cups chicken or vegetable stock or water, warmed and held over low heat, divided
1 leek, washed of grit and sliced into thin ribbons
2 cups button mushrooms, whole if small or chopped if large Salt and pepper
2 tablespoons sherry or marsala
Cover the bottom of a 5-quart stockpot with a thin layer of olive oil and heat over medium-high. When heated, cook and stir the onion until soft, about 5 to 6 minutes. Add the pearled barley and cook until starting to brown, about 2 minutes more. Pour in 1 cup of the chicken stock and reduce the heat to medium/medium-low. Stir the barley-onion mixture until all the liquid is incorporated. Add another cup of the stock. Continue stirring and adding stock in this fashion, 1 cup at a time, until the barley is cooked al dente, about 40 minutes. Note that cooking time can take anywhere from 30 to 45 minutes, depending on the moisture content, germ thickness, and age of the barley. While the barley is cooking, prep the vegetables. Heat 2 tablespoons olive oil in a sauté pan over medium heat. Cook and stir the leek until softened, about 5 minutes. Add as many mushrooms as can fit in the pan and season with a few pinches of salt. Cook the mushrooms down, stirring occasionally, and add the rest in batches by the handful until all the mushrooms are incorporated. When they stop releasing moisture, turn the heat to medium-high and stir continuously. When the pan seems dry and the mushroom-leek mixture begins to brown and stick, pour in the sherry to deglaze the pan. Scrape up any brown bits and cook for another minute, then remove the mixture from the heat and set aside. When the risotto is al dente, stir the mushroom-leek mixture into the stockpot. Season with salt and pepper to your liking. Serve and, if desired, garnish with freshly grated Parmesan and chopped fresh parsley.
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1 8-inch whole-wheat flour tortilla
2 T. prepared pizza sauce
12 leaves baby spinach
3 T. shredded part-skim mozzarella
1/2 C. cucumber spears
1/2 C. cauliflower florets
2 T. low-fat creamy dressing, such as ranch
1 C. small watermelon pieces
6 chocolate wafer cookies
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Place tortilla on a plate and spread pizza sauce over it. Top with an even layer of spinach and sprinkle cheese on top. Microwave on High until the cheese is just melted, about 45 seconds. Carefully roll the tortilla up. Let cool for 10 minutes before slicing into pieces, if desired. Pack the slices in a medium container. Pack cucumber and cauliflower in another medium container. Nestle a small, dip-size container among the vegetables and add dressing. Pack watermelon in one small container and cookies in another small container.