Pina Colada Tofu Shake

Pina Colada Tofu Shake

 

1/3 brick silken tofu

8 oz soy milk

1 frozen banana

1/4 C. pineapple (fresh or canned)

1/4 tsp. coconut extract

 

Place all ingredients in a blender and blend until smooth.

Lemonade Wake-up Call

Lemonade Wake-up Call

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

 

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.

Watermelon Jam

Watermelon Jam

 

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

 

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.

Hawaiian Sandwiches

Hawaiian Sandwiches

 

16 slices of bacon

8 pieces toasted white bread

1 (20 oz. can) sliced pineapple — drained

8 slices Cheddar cheese.

 

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.

Honey Ginger Melons

Honey Ginger Melons

 

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

 

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.

Strawberry Rhubarb Jam

Strawberry Rhubarb Jam

 

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

 

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.

Three-Cheese Quiche Bites

Three-Cheese Quiche Bites

 

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

 

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.  Bake (at 350 still) for 30 to 35 minutes or until set.  Let stand 10 minutes; cut into squares and serve warm. A perfect use for slightly stake crackers

Fat Smash Apple Crisp

Fat Smash Apple Crisp

2 C. Chopped Apples 

1 tsp. Ground Cinnamon 

1/2 C. Quaker Old-Fashioned Instant Oatmeal 

1 C. Water 

 

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. 

Mini Cheddar Garlic Popovers

Mini Cheddar Garlic Popovers

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.

Warm Butternut and Chickpea Salad with Tahini Dressing

Warm Butternut and Chickpea Salad with Tahini Dressing

 

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

 

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

 

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.

Pasta with Arugula, Roasted Peppers & Italian Sausage

Pasta with Arugula, Roasted Peppers & Italian Sausage

 

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

 

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.

Japanese Spinach with Sesame Dressing

Japanese Spinach with Sesame Dressing

 

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

 

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.

Indian Style Chicken in Beet, Apricot, and Tomato Chutney

Indian Style Chicken in Beet, Apricot, and Tomato Chutney

 

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

 

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.

Parsnip Souffles

Parsnip Souffles

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.

Soba Noodle Miso Soup

Soba Noodle Miso Soup

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

 

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.

Ginger Beef and Edamame Stir-Fry

Ginger Beef and Edamame Stir-Fry

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

 

In medium bowl, combine beef strips and soy sauce; toss to coat. Set aside.  In small bowl, combine sesame oil, vinegar, oyster sauce, sugar substitute, and cornstarch; set aside.  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.  Add beef and sesame sauce to skillet, still over medium heat. Cook to warm through, stirring often, until sauce thickens. Serve immediately.

Roasted Brussels Sprouts with Balsamic Vinegar

Roasted Brussels Sprouts with Balsamic Vinegar

 

Brussels Sprouts

Good Olive Oil

Balsamic Vinegar

Sea Salt

Fresh Cracked Pepper

 

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.

 

Savory Leek and Crimini Pancakes

Savory Leek and Crimini Pancakes

 

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

 

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.

Parmesan Soup with Green Onion and Parsley Dumplings

Parmesan Soup with Green Onion and Parsley Dumplings

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 “Spider”, remove the remnants of the Parmesan-Reggiano rind and discard.  Ladle into soup bowls and garnish with additional Parsley.

Caramel Pastry Cream

Caramel Pastry Cream

 

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

 

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.

Avocado Fries

Avocado Fries

Canola oil for frying

1/4  cup  flour

About 1/4 tsp. kosher salt

2  large eggs, beaten to blend

1 1/4  cups  panko (Japanese bread crumbs)

2  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.

Prime Rib Hash

Prime Rib Hash

 

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.

 

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.

South Indian Style Roasted Cauliflower

South Indian Style Roasted Cauliflower

 

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

 

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.

Pepper and Onion Roast with Soft Indian Spices

Pepper and Onion Roast with Soft Indian Spices

 

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

 

To Finish (all are optional)

Lime juice

Cilantro leaves

Plain yogurt

 

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.

Italian Stuffed Bread

Italian Stuffed Bread

 

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

 

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.

Peppery Brown Sugar Salmon

Peppery Brown Sugar Salmon

 

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) 

1 Tablespoon butter

2 teaspoons lemon juice

 

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.

Adzuki Butternut Squash Soup Recipe

Adzuki Butternut Squash Soup Recipe

 

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

 

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.

Gratinated Cherry Tomatoes with Hot and Herby Mozzarella Filling

Gratinated Cherry Tomatoes with Hot and Herby Mozzarella Filling

 

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

 

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.

Fried Ricotta Flat Bread with Anchovy Parsley Sauce

Fried Ricotta Flat Bread with Anchovy Parsley Sauce

 

1 2/3 cups plain flour

5 T. ricotta

1 egg yolk

Milk as needed

1/4 tsp salt

1/4 tsp pepper

 

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.

 

Parsley Anchovy Sauce

 

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

 

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.

Eggplant Rolls with Zucchini and Bell Peppers

Eggplant Rolls with Zucchini and Bell Peppers

 

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

 

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.

Sausage and Spinach Stuffed Shells

Sausage and Spinach Stuffed Shells

 

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

 

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. 

Sweet Potato and Black Bean Cakes

Sweet Potato and Black Bean Cakes

 

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

 

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.

Pork Schnitzel

Pork Schnitzel

 

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

 

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.

Greek Flavored Deviled Eggs

Greek Flavored Deviled Eggs

 

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

 

Mix the first 8 ingredients in a bowl.  Fill the whites evenly with the mixture and garnish each egg half with large oregano leaf.

Roasted Brussels Sprouts with Shallots

Roasted Brussels Sprouts with Shallots

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

 

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.

Kaab El Ghazal (Gazelle Ankles)

Kaab El Ghazal (Gazelle Ankles)

 

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

 

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 “sausages”, 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.

Steak with Morel Sauce

Steak with Morel Sauce

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

 

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.

Kiwi and Coconut Muffins

Kiwi and Coconut Muffins

 

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

 

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.

Cheddar Crackers

Cheddar Crackers

 

6 ¼ ounces all-purpose flour

4 ounces (1 stick) cold unsalted butter, diced

8 ounces shredded sharp cheddar

1 teaspoon nigella seeds

¼ teaspoon powdered mustard

Generous pinch cayenne pepper

Several drops Worcestershire sauce

½ teaspoon kosher salt

3 tablespoons water

 

Combine all of the ingredients in a mixer fitted with a paddle attachment and mix on low for about 3 minutes, or until the dough comes together. Transfer the dough to a sheet of parchment paper and roll into a 2-inch log. Refrigerate for about 45 minutes, or until firm. Preheat the oven to 400˚F. Unwrap the dough and cut into 3/16-inch slices. Arrange the slices about an inch apart on parchment-lined baking trays. Bake for 14 to 16 minutes, or until lightly browned. Transfer crackers to a rack to cool. Makes 4 to 5 dozen crackers. This is an extremely versatile recipe; try experimenting with different cheeses and flavorings. For example, instead of nigella, try freshly cracked black pepper—a very coarse grind is best. Or substitute Parmegiano-Reggiano and 2 teaspoons minced fresh rosemary for the cheddar and nigella, omitting the mustard, cayenne, and Worcestershire.

Watercress Salad with Sesame Tofu, Ginger Chicken, and Mystery Dressing

Watercress Salad with Sesame Tofu, Ginger Chicken, and Mystery Dressing

 

Somewhere in the line of: 2 minced shallots, 2 minced cloves of garlic, 3 tablespoons olive oil, 1 teaspoon lemon juice, 1 tablespoon toasted sesame oil, 1 teaspoon honey, 1 teaspoon cashew butter, crushed red pepper flakes, a little coconut milk, 1 teaspoon chipotle salsa, 2 teaspoons balsamic vinegar, 1 teaspoon whole grain English mustard, 1 teaspoon soy sauce, 1 teaspoon rice vinegar, and some pepper. Whisk. Taste.  Brush half on the chicken, which is already washed, dried, salted, peppered, and diced.  Wash a head of watercress (and remove woody ends); wash two scallions, remove dark green tips and chop; slice 1/2 small red onion thinly, and then wash a handful of mint leaves and rip ‘em apart. Assemble in a bowl and refrigerate.  Roll tofu in blond sesame seeds and sautéed it in olive oil on medium high (3 minutes per side); remove and drain.  Sauté the chicken with some grated ginger on medium (3 minutes both sides). Set aside. Toss half the remaining salad dressing with the watercress, then add the tofu and toss with remaining dressing. Plate and top the chicken. Eat with chopsticks.