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1 bagel
1/2 apple – sliced
1 tsp. butter
2 thin slices of cheddar cheese (American works too)
1 tsp. sugar
1 tsp. cinnamon
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Preheat oven to 400 degrees. Combine cinnamon and sugar together. Split bagel in half and lightly toast in oven or toaster. Spread a little butter on each half. Top each bagel with apple slices and a sprinkle with cinnamon-sugar. Place cheese slices on top and broil until cheese is bubbly.
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1/3 brick silken tofu
8 oz soy milk
1 frozen banana
1/4 C. pineapple (fresh or canned)
1/4 tsp. coconut extract
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Place all ingredients in a blender and blend until smooth.
1 C. lemonade
1/2 C. plain or lemon yogurt
3/4 C. fresh or frozen pineapple chunks
1/2 C. pineapple sherbet
3 or 4 large icecubes
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Place all ingredients in the blender and blend until smooth. You can also make a great orange-pineapple smoothie by replacing the lemonade with orange juice and using plain yogurt.
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7 C. watermelon – cut into 1-inch pieces
4 C. granulated sugar
1/4 C. lemon juice
4 T. coarse salt
1 T. ground ginger
Cold water
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Dissolve salt thoroughly in 8 C. cold water and pour over watermelon pieces; let stand 5 – 6 hours. Drain, rinse well and drain again. Cover with cold water and let stand 30 minutes; drain. Sprinkle with ginger, cover with water and cook until fork tender; drain. Combine sugar and lemon juice and 7 C. water. Bring slowly to boiling and boil 5 minutes; add watermelon pieces and boil gently for 30 minutes, then simmer until watermelon is clear about 3 hours. Pack, boiling hot, into cleaned jars, leaving 1/4 inch head space; adjust caps. Process jars about 20 minutes at 180° F in hot water bath.
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16 slices of bacon
8 pieces toasted white bread
1 (20 oz. can) sliced pineapple — drained
8 slices Cheddar cheese.
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Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain and set aside. Place 8 slices of toast on a baking sheet. Place a slice of pineapple, two slices of bacon and a slice of cheese on each. Broil until cheese is melted.
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6 C. melon (honeydew and cantaloupe are my favorites) – cut into 1 inch cubes
1/4 C. honey
2 tsp. ginger root – minced
1 tsp. lime zest
1 tsp. orange zest
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In a microwave-safe bowl, mix together the honey, zests and ginger root. Heat on high in microwave for about 20 seconds. Set aside and allow to cool. In a large bowl, toss the melon pieces with the sauce. Serve immediately. You can store this in the refrigerator for 5 days, but it’s always best when super fresh.
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1/2 pound of fresh rhubarb
1/2 quart of fresh strawberries
1 C. of sugar
1 T. of lemon juice
3/4 tsp. of quick tapioca
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Clean the rhubarb and cut into 1/2-inch pieces. Clean and hull strawberries and slice in half. In a large heavy saucepan, add rhubarb, strawberries, sugar and lemon juice. Without turning on heat, stir ingredients together and allow them to set for 45 minutes. Add the tapioca, stir and allow to set an additional 15 minutes. Bring mixture to a very low simmer and cook for 50 minutes. Allow to cool to room temperature. Transfer to a jar or other container and refrigerate.
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40 Ritz or similar snack crackers – finely crushed
4 large eggs
2 C. shredded Mozzarella cheese
3/4 C. milk
1/2 C. chopped roasted red peppers
1/2 C. dijon mustard
1/4 C. shredded Parmesan and Romano cheese blend
1/4 C. chopped parsley
3 T. butter or margarine – melted
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Preheat oven to 350 degrees. In a medium bowl, mix the cracker crumbs with the butter or margarine. Lightly coat a 13 by 9 pan with cooking spray. Place crumb mixture in pan and press out to make a crust on the bottom. Bake for 8 to 10 minutes – until golden. Remove from oven and let stand for 5 to 10 minutes. Sprinkle half (1 C.) of the Mozzarella cheese over the crumb layer. Follow that with a layer of red peppers covered with the remaining (1 C.) Mozzarella cheese. In a small bowl, beat the eggs with the milk, mustard and parsley. Pour evenly over the last layer of cheese in the pan. Finally, sprinkle with the Parmesan and Romano cheese blend. Â Bake (at 350 still) for 30 to 35 minutes or until set. Â Let stand 10 minutes; cut into squares and serve warm. A perfect use for slightly stake crackers
2 C. Chopped ApplesÂ
1 tsp. Ground CinnamonÂ
1/2 C. Quaker Old-Fashioned Instant OatmealÂ
1 C. WaterÂ
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Place chopped apples in a microwave safe dish. Sprinkle with cinnamon and toss to coat. Microwave on high for 2-3 minutes. Add dry oats and water, and microwave for 1 minute more. Stir well before serving.Â
3 tsp. Oil
¾ C. Milk
1 Egg
1 Egg White
¾ C. Flour
½ Tsp. Johnny’s Garlic Seasoning
1/3 C. Cheddar Cheese (shredded)
Spray 24 mini muffin cups with cooking spray, place the muffin pan on a cookie sheet. Add 1/8 of a tsp. Oil to the bottom of each cup. In a small bowl combine the milk, egg and egg white, mix well using a whisk. Add the flour and garlic season then mix well, once fully combined stir in the cheese. Warm the cookie sheet/muffin pan in a 425 degree oven for about 5 minutes, once heated divide the batter between the muffin cups. Bake for 18-20 or until golden brown. Immediately remove popovers from the pan and serve warm.
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For salad:
1 medium butternut squash (about 2 to 2 1/2 pounds), peeled, seeded, and cut into 1 1/2-inch pieces
1 medium garlic clove, minced or pressed
1/2 teaspoons ground allspice (I skip this)
2 tablespoons olive oil
Salt
One 15-ounce can chickpeas, drained and rinsed (1 1/2 cups)
1/4 of a medium red onion, finely chopped
1/4 cup coarsely chopped fresh cilantro or parsley
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For tahini dressing:
1 medium garlic clove, finely minced with a pinch of salt
1/4 cup lemon juice
3 tablespoons well-stirred tahini
2 tablespoons water
2 tablespoons olive oil, plus more to taste
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Preheat the oven to 425°F. In a large bowl, combine the butternut squash, garlic, allspice, olive oil, and a few pinches of salt. Toss the squash pieces until evenly coated. Roast them on a baking sheet for 25 minutes, or until soft. Remove from the oven and cool. Meanwhile, make the tahini dressing: In a small bowl, whisk together the garlic and lemon juice. Add the tahini, and whisk to blend. Add the water and olive oil, whisk well, and taste for seasoning. The sauce should have plenty of nutty tahini flavor, but also a little kick of lemon. You will probably need to add more water to thin it out. To assemble the salad, combine the squash, chickpeas, onion, and cilantro or parsley in a mixing bowl. Either add the tahini dressing to taste, and toss carefully, or you could serve the salad with the dressing on the side. Serve immediately.
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4 links hot Italian sausage
1 pound fusilli, rotini, or penne
½ cup extra virgin olive oil
3 cloves garlic, grated
2 roasted red bell peppers, julienned
2 roasted yellow bell peppers, julienned
7 ounces baby arugula
Kosher salt
Grated Parmegiano-Reggiano, for serving
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Heat the grill to medium-low. Add the sausages and cook, covered, without disturbing for 8 to 9 minutes, or until they release from the grate and are crusty and brown. Using tongs, turn the sausages and continue to cook, covered, over medium-low heat another 6 to 7 minutes, or until cooked through. Remove the sausages to a plate, tent with foil to keep warm, and let rest for about 5 minutes. Meanwhile, cook the pasta in a large pot of boiling, salted water according to the package directions. Whisk together the oil and garlic in a very large bowl. Add the red bell peppers, yellow bell peppers, and arugula and toss to coat. Season to taste with salt. Cut the sausage links in half lengthwise and slice into bite-size pieces. Drain the pasta when it is al dente. Immediately add the pasta and sausage to the arugula mixture and toss to combine. Arrange on individual plates, top with plenty of Parmegiano, and serve immediately.
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3 tablespoons toasted sesame seeds
2 teaspoons sugar
1 tablespoon plus 1 teaspoon soy sauce
1 tablespoon sake
1 tablespoon water (more to taste)
1/2 teaspoon dark sesame oil
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Bring a large pot of generously salted water to a boil. Fill a bowl with ice water. Blanch the spinach for 10 to 20 seconds in the boiling water and transfer to the ice water using a deep-fry skimmer. Drain and gently squeeze out water. Chop coarsely. Make the dressing. If your sesame seeds have not been toasted, heat a dry skillet over medium heat and add the sesame seeds. Stir and shake the pan constantly, and as soon as the seeds turn golden and smell nutty, transfer to a mortar and pestle or to a spice mill. Allow to cool. Grind the seeds just until crushed. Combine the soy sauce and sugar in a small bowl and stir until the sugar has dissolved. Add the sake and water, then stir in the ground sesame seeds. Thin out with water. Toss with the spinach and stir together until the dressing infuses the spinach. Be careful not to bruise the spinach leaves. Divide into four small bunches and place in the middle of four small plates or bowls. Drizzle on a few drops of sesame oil. Serve at room temperature.
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8 chicken thighs, bone-in, skin on
3 yellow beets
12 dried apricots
1/2 cup packed mint leaves
1 tablespoon vegetable oil
1 large onion, coarsely chopped
2 tablespoons finely grated ginger root
4 tablespoons garam masala
2 teaspoons crushed coriander seeds
1 teaspoons ground turmeric
1/2 teaspoon saffron
4 anise pods
1/2 jalapeno pepper, split and seeded
2 cans chopped tomato
Juice of two oranges
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Place a rack in the lower third of the oven and preheat the oven to 400 degrees. Wash the beets and wrap them in aluminum foil. Place them on a baking sheet and roast for an hour and a half. Remove them from the oven. When they are cool, peel them and chop them into 1/2-inch cubes. Bring 1 cup of water to a boil in a saucepan. Add the apricots and mint leaves and then remove the pan from the heat and let cool. Puree the mixture in a food processor. Heat the oil over medium heat in a Dutch oven. Season the chicken with salt and pepper and brown the chicken in batches, about five minutes per side. Set aside and discard the skins. Drain all but a teaspoon of fat from the dutch oven. Return the Dutch oven to medium heat and add the onion, ginger, garam masala, coriander seeds, turmeric, saffron, star anise, and jalapeno and sweat until the onion is lightly cooked, about five minutes. Add the tomatoes, toss, and cook for 4 minutes more. Pour the orange juice and apricot puree into the pot, and stir to combine. Add the diced beets, bring to a simmer, and season to taste with salt. Add the chicken pieces so they are partially submerged. You may need to add a little water or chicken stock if there’s not enough liquid. Cover and simmer for 25 minutes. Plate and garnish with fresh chopped mint.
2 T. dry bread crumbs
1 C. chopped parsnip
2 T. butter
1/2 C. milk
2 T. (scant) flour
3 large eggs, separated
3/4 C. grated sharp cheddar cheese
1 t. dried marjoram or minced rosemary
Pinch of salt
Butter two ramekins or ovenproof mugs. Dust each with breadcrumbs and set aside. Scrub the parsnips and cut into 1 inch pieces. Cook in boiling salted water for 15 minutes or until tender. Drain and allow to cool for a few minutes. Place the cooled parsnip in a food processor and add the butter, milk, and flour. Puree until smooth. Add the egg yolks, cheese, herb and salt. Process until thoroughly combined. Transfer the mixture to a mixing bowl and set aside. Preheat the oven to 375 F. With an electric mixer, whip the egg whites until stiff. Carefully fold the whites into the parsnip mixture in small batches. Divide the mixture between the prepared ramekins, filling almost to the top. Place the ramekins on a baking sheet and bake for 30 minutes until puffed and golden, being careful to never slam the oven door! Serve immediately.
2 oz dried shiitake mushrooms
1 bunch of scallions, roughly chopped into about 2″ pieces
2″ slice of peeled ginger
6 cups water
1/2 package of tofu, cut into bite sized pieces
4 Tbsp miso paste (you can use any variety, I used a mellow white miso)
4 oz. soba noodles, cooked according to package and rinsed in cold water
Soy sauce, to taste
Sriracha sauce, to taste and optional
Baby spinach, shredded carrots, sliced green onions and bit of sesame oil to garnish
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In a large pot, add in the water, ginger, scallions, and shiitake mushrooms. Bring to a simmer over medium heat and allow to cook until the mushrooms have softened and the water has been infused with the flavors, about 20 minutes. Strain the liquid, discarding the mushrooms, ginger and scallions. In a bowl, whisk the miso paste with some of the hot stock. Add to the pan with the rest of the stock. Season with a bit of soy sauce, and sriracha to taste. Add in the cubed tofu, and cook 5 minutes more. To serve, place the cooked soba noodles in a bowl and top with the soup. Garnish with shredded carrots, scallions, baby spinach and a splash of sesame oil.
10 – 12 ounces cooked roast beef, cut into thin strips
3 tablespoons reduced-sodium soy sauce
2 teaspoons Asian sesame oil
2 teaspoons rice-wine vinegar
2 teaspoons oyster sauce
1 teaspoon sugar substitute
1 teaspoon cornstarch
1 cup frozen shelled edamame beans
1 cup snow peas or snap peas
1/2 cup reduced-sodium chicken broth
1 teaspoon extra-virgin olive oil
1 tablespoon minced fresh ginger
2 cloves garlic, minced
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In medium bowl, combine beef strips and soy sauce; toss to coat. Set aside. Â In small bowl, combine sesame oil, vinegar, oyster sauce, sugar substitute, and cornstarch; set aside. Â Place edamame in large nonstick skillet over medium heat. Toast 2 minutes; shaking pan occasionally. Add snow peas and chicken broth; cover pan and bring to a simmer. Let cook 1 minute. Add oil, ginger, and garlic. Cook 1 minute, stirring often. Â Add beef and sesame sauce to skillet, still over medium heat. Cook to warm through, stirring often, until sauce thickens. Serve immediately.
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Brussels Sprouts
Good Olive Oil
Balsamic Vinegar
Sea Salt
Fresh Cracked Pepper
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Preheat oven to roast at 375°F. Peel the outer, beat-up layers of the Brussels sprouts off. Trim the end, and then cut Brussels sprouts in half. Toss in a bowl with enough olive oil to coat evenly, then add balsamic vinegar, salt and pepper to taste. Lightly oil a sheet pan, and then spread out Brussels sprouts, cut side down. Roast in oven for 15 minutes, flip the sprouts to cut side up, and then roast for about 10 minutes more or until gently browned.
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1 Leek, white & light parts only, diced & divided
2 Cups Sliced Crimini Mushrooms, divided
2/3 Cups All Purpose Flour
1/3 Cup Whole Wheat Flour
1 Tablespoon Baking Powder
1/4 teaspoon Salt
1 Cup Unsweetened Soy Milk
1/3 Cup Cooked Wild Rice
2 Tablespoons Safflower Oil, plus more for frying
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Finely dice the leeks and slice the mushrooms. In a lightly oiled, large frying pan, sauté the leeks until softened. Roughly chopped 1/2 cup of the mushrooms then add to the leeks. In a large bowl, combine the flours, baking powder and salt. To it, add the wild rice and 1/3 of a cup of the mushroom leek mixture stirring to coat with the flour. Add the milk and oil just mixing until everything is just wet and combined. In a clean, hot frying pan, add a small amount of oil. Drop heaping tablespoonfuls of the pancake mixture into the frying pan and cook over a medium-high heat. Once the edges are firm and golden and the batter starts to bubble, flip each pancake to cook the other side until golden. Serve hot with a spoonful of the remaining mushroom leek mixture.
8 cups chicken stock
1 large onion, thinly sliced
3 carrots, diced
3 cloves garlic, thinly sliced
10 oz (or so) Parmesan-Reggiano rind (using shredded or grated will make the soup stringy)
½ cup chopped Italian Parsley plus some extra for garnish
12 or so dumplings
Add all ingredients except dumplings to a pot and bring to a simmer. Salt and Pepper to taste. Cook about 15 minutes to blend flavors and soften carrots and onions. For the Dumpling dough, you can follow the directions on the side of a box of Bisquick to make about 12 dumplings. Add about 3 green onions, finely diced, to the dough as well as about ¼ cup chopped parsley. Mix well. Roll into balls. They should be about 2/3 the size of a golf ball. Add dumplings one at a time and ensure that there are at least 2-3 inches between dumplings because they will expand. Cook until dumplings are cooked through (about 10 minutes). Soup will thicken slightly. Using a large slotted spoon or “Spiderâ€, remove the remnants of the Parmesan-Reggiano rind and discard. Ladle into soup bowls and garnish with additional Parsley.
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6 ounces sugar
¼ cup water
2 cups milk
1 ¼ ounce cornstarch
1 large egg
2 large egg yolks
½ ounce unsalted butter
1 teaspoon vanilla extract
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Combine 5 ounces of the sugar and the water in a small, heavy saucepan. Bring to a boil, brush down the sides of the pan with water, and boil for 8 to 10 minutes, or until caramelized. The sugar will be fragrant and a deep amber color when it is caramelized. Remove the pan from the heat and dip the bottom into an ice water bath for a second or two. Slowly stir in the milk. Return the pan to low heat and stir until smooth. Increase the heat to medium and heat to a simmer. Meanwhile, whisk together the cornstarch and remaining 1 ounce of sugar in a medium bowl. Whisk in the egg and yolks. Continue whisking while adding the hot caramel mixture in a thin stream. Transfer the mixture back to the saucepan and cook, whisking constantly, over medium heat for 2 to 3 minutes, or until it thickens and just comes to a boil. Immediately strain through a fine mesh sieve into a clean bowl and stir in the butter and vanilla. Press plastic wrap directly onto the surface and refrigerate. Makes about 2 ½ cups. A delicious alternative to the usual vanilla pastry cream—try it in cream puffs, éclairs, Napoleons, tarts, or between cake layers. For a light-as-air filling, fold in some whipped cream. Keeps for several days in the refrigerator. The plastic wrap pressed directly onto the surface of the pastry cream will prevent a skin from forming.
Canola oil for frying
1/4 cup flour
About 1/4 tsp. kosher salt
2Â large eggs, beaten to blend
1 1/4 cups panko (Japanese bread crumbs)
2Â firm-ripe medium avocados, pitted, peeled, and sliced into 1/2-in. wedges
1. Preheat oven to 200°. In a medium saucepan, heat 1 1/2 in. oil until it registers 375° on a deep-fry thermometer.
2. Meanwhile, mix flour with 1/4 tsp. salt in a shallow plate. Put eggs and panko in separate shallow plates. Dip avocado in flour, shaking off excess. Dip in egg, then panko to coat. Set on 2 plates in a single layer.
3. Fry a quarter of avocado slices at a time until deep golden, 30 to 60 seconds. Transfer slices to a plate lined with paper towels. Keep warm in oven while cooking remaining avocados. Sprinkle with salt to taste.
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1 1/4 cups diced Idaho potato
Kosher salt
1 1/2 tablespoons butter
1 cup diced white onion
1/2 cup diced celery
Freshly ground black pepper
1/2 teaspoon finely chopped fresh rosemary
1/2 teaspoon finely chopped fresh parsley
10 ounces cooked prime rib or other leftover meat (short ribs, flank steak, fillet, pork roast, roasted chicken or turkey), cut into 1/2-inch to 3/4-inch dice
1/4 cup ketchup
1/4 teaspoon Tabasco
1 tablespoon vegetable oil, or as needed
2 large eggs
1 teaspoon finely sliced chives.
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Preheat oven to 450 degrees. Place diced potato and a pinch of salt in a small saucepan. Cover with water, place over medium heat, and simmer until just tender. Drain and rinse under cold water; set aside. Meanwhile, melt butter in a sauté pan over medium heat. Add onion, celery, and salt and pepper to taste. Sauté until tender. Add rosemary and parsley, remove from heat, and set aside. Place diced potatoes in a large bowl; roughly mash about half the potatoes with a fork or back of a spoon. (If you have leftover mashed potatoes available, you could use 1/4 cup here and reduce diced potatoes to 1 cup.) Add onion mixture, meat, ketchup and Tabasco. Place an 8-inch nonstick sauté pan over medium heat. Coat bottom with 1 tablespoon oil and add meat mixture, patting top and edges to make a compact patty. Allow to cook until browned underneath, 1 to 2 minutes, then transfer pan to oven to cook for an additional 10 to 15 minutes. Meanwhile, place another small skillet over medium heat. Fry or poach eggs as desired; remove from heat and keep warm. To serve, invert hash onto a warmed serving platter. Top with fried or poached eggs, and garnish with chives. Serve immediately.
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Cauliflower, big – 1, cut into medium size florets
Oil – 1/4 cup
Sambar powder – 2 tablespoons
Red Chili powder – 1 teaspoon
Turmeric powder – 1/4 teaspoon
Hing – 1/4 teaspoon
Salt – as per taste
Corn flour – 1 tablespoon
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Cut the cauliflower into medium size florets and clean it by soaking in a mixture of warm water and salt. In a large mixing bowl combine all the other ingredients and whisk it. Now add the cauliflower florets little by little and toss it well to coat thoroughly with the mixture. Spread it evenly on a greased baking sheet. Preheat the oven at 425F for 15 minutes. Roast the cauliflower for 25 minutes, tossing it once around 15 minutes. To get a crispy texture, turn the oven switch to broil mode for 3-5 minutes, again tossing once in the middle. While doing this make sure that you keep the oven door open and keep your kids out of the kitchen. Crispy oven roasted cauliflower is ready to be snacked on or as a side dish.
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3 large cloves of garlic
2 tightly packed tablespoons of cilantro
1″ piece of fresh ginger, peeled and thinly sliced
1 large red bell pepper, chopped into 1/2″ pieces
2 large yellow bell peppers, chopped into 1/2″ pieces
1 large or 2 medium red onions, chopped
1 cup tightly packed arugula
One 15 ounce can chickpeas, drained and rinsed
1/4 teaspoon cumin
1/4 teaspoon black pepper
1/2 teaspoon ground coriander
2 teaspoons lime juice
Generous pinch of sugar
Salt
3 tablespoons olive oil
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To Finish (all are optional)
Lime juice
Cilantro leaves
Plain yogurt
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Preheat the oven to 450, and put a large shallow pan (like a baking tray) onto the middle rack. The pan will preheat with the oven. In a food processor, combine the garlic, cilantro and ginger and process until fine, but not pureed.  In a large bowl, combine this mixture with all of the other ingredients except for the finishing elements. Toss to mix. Carefully spread the mixture in the pan which is already in the oven. Roast for 40 minutes, stirring often and scraping up the brown bits on the bottom. The peppers should be tender, and the chickpeas should be crisp. Transfer the roast to a serving bowl and top with the finishing elements. Serve.
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1 tablespoon Butter, melted
1 teaspoon finely chopped fresh garlic
1 (1-pound) loaf frozen bread dough, thawed
1/4 pound thinly sliced deli Genoa salami
6 (1-ounce) slices Provolone Cheese, cut into strips
1/4 cup sliced stuffed green olives
2 green onions, sliced
1 egg, beaten
1 teaspoon water
Poppy seed, if desired
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Stir together butter and garlic in small bowl. Roll out bread dough on lightly floured surface to 12-inch square. Place on lightly greased baking sheet; brush with butter mixture. Layer salami, cheese, olives and onions in 3-inch strip down center of dough to within 1/2-inch of top and bottom, leaving 4 1/2 inches of dough on each side of filling. Cut twelve 3-inch long strips, 1-inch apart, along both sides of filling. Fold strips across filling at an angle, alternating sides to give a braided effect. Pinch dough at bottom and top to seal. Cover; let rise in warm place until almost double in size (30 to 45 minutes).
Combine egg and water in small bowl; brush over braid. Sprinkle with poppy seed, if desired.
Heat oven to 350°F. Bake for 25 to 35 minutes or until golden brown. Remove from baking sheet; cool 10 minutes. Cut into slices.
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1 1/2 lbs salmon fillets (bones removed)
3 Tablespoons light brown sugar, packed
1/2 teaspoon garlic powder
3/4 teaspoon cracked black pepper
1/4 teaspoon lemon zest (or dried lemon rind)Â
1 Tablespoon butter
2 teaspoons lemon juice
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Preheat oven to 425°F. Line a shallow baking sheet with foil. Pat the salmon fillets dry with paper towels and place on foil. Melt the butter and lemon juice in a small bowl and brush the salmon liberally with the butter. Combine the rest of the seasonings in a small bowl and mix. Sprinkle the seasonings over the salmon and press down gently. Bake for 20-25 minutes, then turn broiler on and broil for 1-3 minutes.
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2 tablespoons olive oil
1 teaspoon cinnamon
1 teaspoon cumin
2 generous teaspoons finely chopped chipotle pepper (from can, or rehydrated from dried chile)
2 teaspoons fine grain sea salt
2 medium-large onions
6 cloves garlic, minced
4 cups butternut squash, peeled and cut into 1/4-inch dice
5 – 6 cups water
5 whole canned tomatoes, chopped
1 bunch lacinato kale
4 cups cooked or canned adzuki beans
chopped cilantro for serving
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Heat the oil in a large pot over medium heat. Add the cinnamon, coriander, chipotle and salt and sauté for a minute or two – until aromatic. Add the onions and sauté for about 10 minutes, until they are soft and beginning to brown. Add the garlic and butternut squash and cook for another 5 minutes. Add 5 cups of water. Increase the heat to bring to a boil, and once boiling, reduce heat, cover, and simmer until the squash begins to soften, 15-20 minutes or so. Once the squash has softened, break up some pieces with the back of your spoon (it should be soft enough for you to do this relatively easily). Add the tomatoes, and cook a couple more minutes before adding the kale and beans. Serve with a drizzle of olive oil and the cilantro.
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1 1/2 cups dried chickpeas (3/4 pound), soaked overnight and drained
1/4 cup extra-virgin olive oil, plus more for drizzling
1 large Spanish onion, coarsely chopped
1 tablespoon finely chopped garlic
2 bay leaves
1/2 teaspoon crushed red pepper
2 quarts water
1 1/2 pounds spinach, stemmed and coarsely chopped
Salt
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In a large saucepan, cover the chickpeas with 3 inches of water and bring to a boil. Cover partially and cook over moderately low heat until the chickpeas are tender, about 1 hour; drain. Wipe out the saucepan used to cook the chickpeas and add 1/4 cup of the olive oil. Add the onion and cook over moderate heat, stirring occasionally, until lightly browned, about 8 minutes. Add the garlic, bay leaves and crushed red pepper and cook for 2 minutes. Add the water and bring to a boil. Add the chickpeas and cook over moderate heat until very tender, about 10 minutes. Add the spinach and cook until wilted, about 2 minutes. Remove the bay leaves. In a blender, puree the soup in batches until smooth or puree it using an immersion blender. Season with salt. Serve in soup plates; drizzle with olive oil. The soup can be refrigerated for up to 3 days. When reheating it, thin with water if necessary.
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Cherry tomatoes or other small tomatoes
Mozzarella, as fresh as possible
Rosemary, chopped
Thyme, chopped
Chili pepper flakes
Capers in salt
Salt
Extra-virgin olive oil
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Cut the mozzarella in small pieces and put in a small bowl. Add herbs, chili pepper, salt and olive oil and stir really well. Leave to marinate for 20-30 minutes. Cut the tomatoes in two, scoop out the seeds and use them for something else. Put the mozzarella into the tomatoes and then put these in an oven-proof form. Bake in a pre-heated oven (175°C/350°F) until golden, it takes between 10-15 minutes. Top with an unwashed salted caper and serve hot or tepid.
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1 2/3 cups plain flour
5 T. ricotta
1 egg yolk
Milk as needed
1/4 tsp salt
1/4 tsp pepper
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Combine all the ingredients, and knead briefly until the dough is smooth. Wrap and rest for 30 minutes. Divide it into smaller portions, about the size of walnut, roll each to a flat circle, 1/8″ thick. In between rollings you should cover and let the dough rest 2 more times so that it won’t resist to spread. Pour 2″-deep oil in wok, preheat. Fry dough, due to the size you may only do one at a time, over medium/ medium-low heat until both sides golden. Drain. Serve immediately with sauce to your choice. Go plain is great too.
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Parsley Anchovy Sauce
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1 small slice of country bread soften by soaking in wine vinegar
A bunch of Italian parsley, leaves only.
2 medium cloves garlic, peeled
1 hard-boil egg, yolk only
3 anchovy fillets in oil, drain
Some olive oil
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Chop parsley and garlic together until very very fine. Then transfer them to a bowl, add bread (squeezed out the vinegar first), anchovy and yolk, mashed by a spoon, keep adding (little by little) olive oil while stir the mixture until it emulsifies.
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1 large (about 1-1/4 pounds), long (about 10-inches) eggplant, cut lengthwise into twelve 1/4-inch-thick slices
2 tablespoons plus additional extra-virgin olive oil
4 large garlic cloves, minced
1 carrot, peeled, cut into matchstick-size pieces
1 zucchini, cut into matchstick-size pieces
1 yellow bell pepper, seeded, thinly sliced
1-1/2 teaspoons ground cumin
1 tomato, seeded, thinly sliced
2 tablespoons fresh lemon juice
2 tablespoon minced fresh cilantro
1 tablespoon minced fresh mint
Fresh cilantro and mint sprigs
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Line 2 large baking pans with paper towels. Sprinkle both sides of eggplant slices lightly with salt. Place eggplant on paper towels and let stand until salt draws out water, about 1 hour. Rinse off salt and pat sliced dry. Preheat broiler or grill. Brush eggplant slices with olive oil. Grill or broil until just golden on both sides and tender, turning once, about 8 minutes. Cool. Heat 2 tablespoons olive oil in heavy large skillet over medium heat. Add garlic and sauté until fragrant, about 1 minute. Add carrot and sauté until almost tender, about 2 minutes. Toss in zucchini, bell pepper and cumin and cook until vegetables are crisp-tender, about 5 minutes. Remove from heat and stir in tomato, cilantro and mint. Season to taste with salt and pepper. Cool. Place eggplant slices on work surface. Divide vegetable mixture among slices, placing vegetables at narrow end of eggplant slices. Roll up eggplant with colorful vegetables peaking out on each end. Transfer to platter, seam side down. Cover with plastic wrap and chill. (Can be prepared 1 day ahead.) Garnish platter with cilantro and mint and serve.
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1 12-oz. package jumbo pasta shells
1 tbsp. olive oil
1 cup yellow onion, finely chopped
1 lb. Italian sausage, casings removed
3 cloves garlic, minced
1 large egg, lightly beaten
1 15-oz. container ricotta cheese
6-7 oz. fresh spinach, chopped OR 10 oz. frozen chopped spinach, thawed and drained
1 cup freshly grated Parmesan cheese, divided
1 tbsp. chopped fresh basil or 1 tsp. dried basil
1/4 cup bread crumbs
1/2 tsp. salt
1/2 tsp. pepper
1 28-oz. can chopped tomatoes with herbs, including the liquid
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Bring a large pot of salted water to boil. Cook pasta shells according to package directions. Drain, rinse with cold water, and set aside. Heat olive oil in a large skillet over medium-high heat. Add the onions and cook until softened, about 5 minutes. Add the sausage to the pan, breaking it into smaller pieces as it cooks. Cook until the sausage is completely cooked through and no pink remains, about 5 minutes. Add the garlic and cook until fragrant, about 30 seconds. Remove from the heat. In a large mixing bowl, combine the egg, ricotta, spinach, 1/2 cup of the Parmesan, basil, bread crumbs, salt, and pepper. Stir together to combine. Add the cooked sausage mixture to the bowl and stir until evenly mixed. Preheat the oven to 375 degrees F. Spread a thin layer of the chopped tomatoes in the baking dishes (either three 8×8″ pans, or one 9×13″ and one 8×8″). Stuff each shell with some of the sausage and cheese mixture, and arrange in the baking dishes, open side up. Spread the remaining tomatoes over the top of the pasta shells. Cover the pans with foil and bake for 30 minutes, until hot and bubbling. Remove foil and sprinkle with remaining Parmesan cheese. Bake, uncovered, for 10 more minutes.Â
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Oil for the pan
3 scallions, sliced (half a bunch)
4 garlic cloves passed through a press
1 jalapeno pepper, chopped, with seeds and ribs removed
1 1/2 teaspoons ground cumin
1 15 oz. can black beans, drained and rinsed
Salt and pepper
1/2 sweet potato, grated
1 egg, lightly beaten
1/4 cup breadcrumbs
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Warm the oil in a sauté pan over medium heat. Add the scallions and cook for about a minute until they’re soft. This will only take about a minute. Add the scallions, garlic and cumin and stir until fragrant, about 30 seconds. Place this mixture into a large bowl. Add the beans and mash the mixture with the back of a fork, mashing about 75% of the beans, but leaving some of them whole for texture. Season with salt and pepper. Add in the rest of the ingredients. Divide into 8 balls and flatten them between the palms of your hands into patties. Lay the patties on a greased cookie sheet and broil on one side for about 8 minutes. Carefully flip, then broil on the other side for about 3 minutes more. If you’re my sister and using that rip-roaring hot broiler of yours, the total time will be 3 minutes, and you won’t be able to flip. They’ll still be good.
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2 boneless pork chops – pounded thin
1/8 cup flour
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 Tbsp milk
3/4 cup panko
3 teaspoons hot smoked paprika
3 Tbsp olive oil
1 tablespoon chopped chives
1/4 teaspoon salt
1/2 cup sour cream – not low fat
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Use a meat cleaver and pound the pork cutlets to 1/4 inch thickness. Set out 3 plates. One will have a mixture of flour, salt and pepper. The second one will have the milk. The third will have a mixture of bread crumbs and paprika. Heat the olive oil in a large skillet on medium heat, do not allow it to smoke. Dredge the cutlets first in the flour, then the milk, and then the panko.   Coat well. Sauté the cutlets for about 4 – 5 minutes on each side, until golden.  You may have to work in batches if your skillet is not big enough for two at a time – we had too. Remove the cutlets from the skillet and cover with foil and keep warm in a preheated oven. While the cutlets are cooking, in a small bowl mix the chives and salt into the sour cream. Serve the cutlets with the sour cream. Eat.
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6 hard-cooked eggs, peeled, cut in half, and yolks mashed in bowl
1/4 cup crumbled imported feta cheese
6 large Kalamata olives, pitted and chopped (about 1/4 cup)
3 sprigs oregano, chopped
1/4 cup mayonnaise
Zest of 1 lemon
2 tablespoons of lemon juice
Black pepper to taste
Large oregano leaves for garnish
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Mix the first 8 ingredients in a bowl. Fill the whites evenly with the mixture and garnish each egg half with large oregano leaf.
1 lb Brussels sprouts
2-3 medium shallots, peeled and sliced
3 tbsp olive oil
Salt
Pepper
1 tbsp butter (optional)
1/2 lemon, juice of
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Preheat oven to 425F. Trim the base of the Brussels sprouts with a knife. Peel off the outer leaves and cut the sprouts in half. Toss sprouts, shallots, olive oil, salt, and pepper together. Pour into a large enough baking pan so that there is a single layer of sprouts on the pan. Roast for 15 minutes and remove from oven to toss the sprouts around. Roast another 15 minutes and repeat. Roast a final 10 minutes and remove from oven (total time should be about 40 minutes). Stir the butter into the sprouts and then add the lemon juice and toss. Serve hot.
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1 ½ cup plain flour
½ cup melted Smen or butter
2 tbsp icing sugar
1 pinch of baking powder
Milk
For the filling:
1 ½ cup ground almonds
½ cup sugar
Orange blossom water
A pinch of cinnamon
Food coloring
For the glaze:
1 egg beaten
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Mix flour and sugar and add the butter. Rub with your hands to impregnate the dry ingredients. Add the baking powder and then add the milk slowly and continue mixing until your dough comes together. Knead the dough until smooth and elastic. Let it rest in the refrigerator for 30 min. To prepare the filling, mix the dry ingredients together, add the food coloring of your choice until you get the desired color and pour slowly the orange blossom water until you can roll the filling into a ball. Set aside. Preheat your oven to 350F. Roll out the dough and cut it into triangles. Using a sharp knife or a pizza cutter, make three vertical incisions in the center of each triangle. Take small pieces of the almond paste and roll them between your hands into thin “sausagesâ€, the length of the base of your triangle. Place these in the base of the triangle and roll the dough over until you obtain a cigar like shape. The almond paste will be inside the dough like you see in the pictures. Bend your “cigar†slightly to shape it as a crescent shape. Brush them lightly with the beaten egg and bake for 12-16 min, until lightly colored. Let cool completely on a wire rack before serving.
2 steaks
2 oz dried morels (about 2 dozen)
1 shallot, finely chopped
2-3 tbsp butter
1/2 cup red wine
1 cup beef stock
1 tsp fresh thyme, chopped
2 oz heavy cream
Salt and pepper
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Rehydrate morels in hot water, just enough to cover. (Crush a few into bits before adding water.) Salt and pepper steaks and allow to come to room temperature. Pre-heat oven to 250 degrees. Melt 2 tablespoons butter in skillet over medium-high heat and cook steaks, a few minutes per side according to taste. Remove to oven to keep warm. Add shallots to skillet—and another tablespoon of butter if necessary. Sauté a minute or two, then de-glaze with red wine. Add mushrooms and their liquid and reduce. When liquid is mostly evaporated add beef stock, thyme, and a few tablespoons of heavy cream. Sauce should remain dark. Reduce and pour over steaks.
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2 kiwis, finely diced (about 3/4 cup)**
2 cups all-purpose flour (or half AP and half whole wheat)
3/4 cup granulated sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
2/3 cup light coconut milk
4 tablespoons butter, melted
1 large egg and 2 egg whites, lightly beaten
1 teaspoon orange zest
3 tablespoons orange blossom honey
2 teaspoons pure vanilla extract
1/4 cup toasted sweetened shredded coconut
3 tablespoons sweetened shredded coconut
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Place rack in center of oven and preheat to 375 degrees F. Spray a 12 mold regular size muffin pan with cooking spray. Peel kiwis. Dice and set aside. In a large bowl, combine flour, sugar, baking powder, baking soda, and salt. In a separate bowl, whisk together coconut milk, melted butter, and eggs. Add the orange zest, honey, and vanilla extract, and whisk until just combined. Add to the flour mixture, and stir quickly until well combined. Fold in the kiwis and toasted coconut. Spoon the batter evenly into the 12 molds. Sprinkle the tops of the muffins with 3 tablespoons shredded coconut. Bake for 18-20 minutes, or until the tops are golden and a cake tester inserted into the center of a muffin comes out clean. Transfer the pan to a rack to cool for 5 minutes before removing each muffin and placing on a wire rack to cool. ** Use kiwis that are ripe yet still somewhat firm. If they’re squishy, then they’ll be too watery in the muffins. Also avoid adding more than 3/4 cup as it could make the batter too wet.