Pudding Cake in a Mug for One

Pudding Cake in a Mug for One

Pudding Cake in a Mug for One

 

2 T. (28 g) butter

2 T. (10 g) cocoa powder

1 1/2 T. (22 g) erythritol blend

1 pinch of salt

1 egg yolk

2 T. (30 ml) heavy cream

1/4 tsp. vanilla extract

12 pieces Lily’s sugar-free chocolate chips (optional)

 

Coat a mug with cooking spray. This cake doesn’t rise much. A shallower mug might work better. Put the butter in it and microwave for 30 seconds to melt it. Add the cocoa powder, erythritol, salt, egg yolk, heavy cream, and vanilla and use a whisk or a fork to stir it all up until you have a uniform batter. If you’re using the chips, sprinkle them over the top and let them sink in a bit. Microwave on High for 90 seconds. Let it cool until you can handle it safely, then tip it out onto a plate.

Caramelized Red Bell Peppers and Onions

Caramelized Red Bell Peppers and Onions

Caramelized Red Bell Peppers and Onions

 

2 red bell pepper, cut into strips

2 red onions, cut into strips

1 T. olive oil

1 tsp. butter

¼ cup red wine (Optional)

1 pinch salt

1 pinch ground black pepper

1 pinch dried basil

 

Variation: Add some golden raisins

 

In a hot saucepan over a medium heat, combine red peppers, onion, oil and butter; sauté for 2 minutes. Reduce heat to medium-low and continue cooking, stirring occasionally, until the onions and peppers soften. If desired, stir red wine into the vegetables and cook until the wine evaporates; approximately 30 minutes. Season with salt, pepper, and basil.

Wassail

Wassail

Wassail

 

2 Granny Smith apples

12 to 15 whole cloves

8 C. apple cider

2 C. fresh orange juice

1/4 cup fresh lemon juice

4 cinnamon sticks

1/4 tsp. each ginger and nutmeg

1 T. honey or maple syrup

Brandy, whiskey, or dark rum (optional)

Garnishes: fresh cranberries, orange slices, apple slices

 

Poke cloves into the apples on all sides. Place in a large pot with all other ingredients except the alcohol and garnishes. Bring to a boil, lower heat and simmer for 35 to 45 minutes. Add a shot of alcohol to a mug (if desired) and ladle the wassail over the top. Garnish and enjoy!

Roasted Red Pepper and Mango Coulis

Roasted Red Pepper and Mango Coulis

Roasted Red Pepper and Mango Coulis

 

One 16- to 24-ounce jar marinated roasted (or sweet) red peppers

One 15-ounce can mangoes, drained

14 teaspoon salt

 

With a fork, fish out enough red peppers to equal about 1 ½ cups (without liquid). Puree the peppers. If they don’t make 1 cup of puree, add a couple more and process again. Continue until you have 1 cup of puree. (But really, 1 ½ cups of cut red peppers ought to equal 1 cup of puree.) Drain the mangoes and puree. You should get about 1 cupful. Combine the 1 cup of red pepper puree, ¥i cup of mango puree, and salt.

Thai-Style Coconut Shrimp Soup

Thai-Style Coconut Shrimp Soup

Thai-Style Coconut Shrimp Soup

 

1 14-oz can coconut milk

2 c reduced-sodium chicken broth

1 T. garlic, minced

1 stalk fresh lemongrass, cut in 1-in. pieces

1 c mushrooms, sliced

1 T. fresh lime juice

1 T. Thai fish sauce

1 tsp. Thai chili paste or chilis

1 lb. shrimp, peeled and deveined

1/4 C. fresh basil leaves, finely chopped

1/4 C. fresh cilantro, finely chopped

 

Combine coconut milk, broth, ginger, and lemongrass in a medium pot over high heat and bring. Add mushrooms, lime juice, fish sauce, and chili paste. Reduce heat and simmer until mushrooms are tender, about 5-7 minutes. Add shrimp and continue to simmer until cooked through, about 2-3 minutes. Stir in basil and cilantro and serve.

Creamy Pumpkin Pasta with Prosciutto and Sage

Creamy Pumpkin Pasta with Prosciutto and Sage

Creamy Pumpkin Pasta with Prosciutto and Sage

 

2 T. olive oil

4 ounces prosciutto, sliced into thin ribbons

1/2 cup fresh sage leaves, cut into thin strips (chiffonade)

1 15-ounce can pumpkin purée, such as Libby’s

1 1/4 cups heavy cream or half-and-half

2 T. butter

2 tsp. kosher salt, plus more for pasta water

1 tsp. fresh black pepper

1 pound rigatoni or other good-sized tubular pasta

1/2 cup grated Parmigiano-Reggiano cheese, plus more to garnish

2 cups reserved pasta water (you may not use all of this)

 

Bring a large pot of well-salted water to a boil. Add pasta. Stir, and cook until two minutes shy of al dente. Drain, reserving at least 2 cups of pasta water. While the pasta comes to a boil and cooks, cook the prosciutto and sage in two T. olive oil over medium heat, stirring frequently, until lightly browned and crisp. Set aside on a plate. Add the pumpkin, cream, 2 tsp. salt, pepper, and butter to the skillet. Cook, whisking, until smooth and heated through. It will be thick. Add the drained pasta and half of the prosciutto and sage back to the skillet. Toss to coat and cook together for a minute or two, using pasta water to loosen it into a creamy sauce. (Note: I used nearly 2 cups, in several additions.) Remove from heat. Stir in the Parmigiano-Reggiano cheese. Taste for seasoning. Spoon into pasta bowls, topping with the remaining prosciutto and sage, with a sprinkle of additional grated cheese.

Ginger-Lime Dressing

Ginger-Lime Dressing

Ginger-Lime Dressing

 

1/2 cup peanut or other cooking oil

1/4 cup seasoned rice vinegar

1/4 cup lime juice

2 tsp. sugar

1 tsp. ground ginger

1/2 tsp. soy sauce

 

Whisk together the ingredients until thickened.

Fried Tortilla Strips with Lime

Fried Tortilla Strips with Lime

Fried Tortilla Strips with Lime

 

10 corn tortillas

1/2 C coconut oil (or avocado oil)

1/2 C coconut shortening*

Fine salt (not kosher salt)

2 T Lime juice (fresh-squeezed or bottled)

 

Prepare a bowl (or alternatively, a baking sheet) lined with paper towels. In a heavy pan such as a cast iron skillet, heat the 1/2 C coconut oil and 1/2 C coconut shortening (or as much as you need to make 1 inch of melted oil) over medium-high heat. The temperature should be about 350 – 370 degrees if using an instant read thermometer or an infra-red thermometer. While the oil is heating, cut the corn tortillas into 1/2-inch wide strips, cutting the longer ones in half as needed so you’re left with strips 3-4 inches long. Alternatively, you can cut into triangles to make your own tortilla chips! Fill a small spray bottle with 2 T of lime juice, and have some fine salt ready (not kosher salt). When the oil is heated, carefully place 8-10 corn tortilla strips into the oil and allow to crisp for about 10-15 seconds. Turn them over and repeat on the other side. Remove the strips with a pair of nylon-tipped tongs and drain on the paper towels. While still hot and a little oily, spritz with the lime juice and toss with a pinch of salt. Repeat the process until the corn tortilla strips are all fried.

Pantry Friendly Fusilli with Artichoke Hearts and Lemon

Pantry Friendly Fusilli with Artichoke Hearts and Lemon

Pantry Friendly Fusilli with Artichoke Hearts and Lemon

 

12 ounces fusilli

4 T. butter (½ stick)

2 T. bottled lemon juice

¼ tsp. garlic powder

One 12-ounce can evaporated milk

¼ tsp. salt

¼ tsp. ground black pepper

1 T. cornstarch dissolved in a little cold water

Two 15-ounce cans chopped marinated artichoke hearts

½ tsp. dried parsley

 

Make the pasta according to the package directions. Melt the butter in a medium-sized saucepan over low-medium heat. Stir in the lemon juice and garlic powder. Add the evaporated milk, salt, and pepper. When it’s hot enough that little bubbles begin to form on top around the edges, or it’s just beginning to boil, add the dissolved cornstarch. Stir and cook for a minute or two longer, until the sauce has thickened to a chowdery-soup consistency. Remove from the heat. Pour the sauce over the pasta. Add the artichokes, then toss. Sprinkle with the parsley flakes to give color.

Pasta with Lemon, Basil and Clams

Pasta with Lemon, Basil and Clams

Pantry Friendly Pasta with Lemon, Basil and Clams

 

8 ounces pasta such as linguine, spaghetti, or fettuccine

2 T. butter

¼ cup olive oil

¼ cup bottled lemon juice

1 tsp. dried basil

½ tsp. garlic powder

½ tsp. salt

½ tsp. onion powder

¼ tsp. dried oregano

Two 6-ounce cans chopped clams, not drained

 

Cook the pasta according to the package directions. Meanwhile, melt the butter in a medium saucepan. Add the oil, lemon juice, basil, garlic powder, salt, onion powder, and oregano. Stir until blended and heated. If the noodles are not ready, simply cover the lemon-basil mixture and let it simmer on very low heat. Just before serving, add both cans of clams with their juice to the lemon-basil mixture, and continue to heat just to bring up the temperature again. Drain the pasta, then pour the lemon-basil mixture over it and toss to coat. Serve at once.

Leftover Turkey Stew with Cheddar Mustard Biscuits

Leftover Turkey Stew with Cheddar Mustard Biscuits

Leftover Turkey Cobbler with Cheddar Mustard Biscuits

 

2 C. leftover gravy

1 to 1/2 C. leftover stuffing

3 C. leftover assorted vegetables, cut into 1-inch pieces, if necessary

4 C. 1-inch chunks leftover skinless, boneless leftover turkey

Salt and pepper

Turkey or chicken stock or broth

1/4 C. chopped fresh Italian parsley

CHEDDAR MUSTARD BISCUITS

2 C. (9 ounces) unbleached all-purpose flour

2 tsp. baking powder

1/4 tsp. baking soda

3/4 tsp. salt

Pinch of ground cayenne pepper

6 T. (3 ounces) unsalted butter, cut into 6 pieces and well chilled

1 C. (4 ounces) coarsely shredded sharp cheddar cheese

2 T. Dijon mustard

2/3 C. buttermilk, cold

 

Put the gravy and stuffing in a large pot and stir until combined. Set the pot over medium heat and bring to a boil, stirring frequently. Reduce the heat and simmer gently, stirring, until the stuffing dissolves. Add the vegetables and turkey, stir until blended and simmer until heated through. Adjust the consistency and flavors. Taste the stew and add additional salt and pepper if necessary. Adding more gravy and/ or a dose of sherry or cider can also help add flavor. If the stew is too thick, add turkey stock, bit by bit, until the liquid is thicken but not too liquid. If the stew is too thin, add more stuffing and simmer until it is dissolved. For a chunkier stew, add more veggies and turkey. Simmer until piping hot. Just before serving, add the chopped parsley. Ladle into shallow bowls and top with one or two buttermilk biscuits.

 

TO MAKE THE BISCUITS: Arrange an oven rack in the center of the oven and heat oven to 425°F. Line a cookie sheet with parchment paper or nonstick liner. Whisk the flour, baking powder, baking soda, salt and cayenne in a large bowl until well blended. Add the cold butter pieces and, using a pastry blender or two knives, cut the butter into the flour mixture until the butter is pea-sized. (You can also do this step in a food processor using short pulses, scraping the blended mixture into the large bowl before proceeding.)  Add the cheese and stir until blended. Add the mustard to the buttermilk and pour over the flour and, using a rubber spatula, stir and fold until it forms a shaggy, moist dough with some floury bits remaining. (I like to use one hand to help mix while keeping the other working the spatula.) Scrape the dough and any remaining floury bits onto the counter and knead a few times until the dough is evenly moist and holds together. Be careful not to over-knead the dough because that will make the biscuits dense. Gently pat and shape the dough into a 1-inch thick slab. Using a 2 1/2-inch round cutter, cut four round out of the dough. Make sure to press straight down and lift straight up as twisting the cutter will pinch together the sides and interfere with rising. Arrange the biscuits upside down (this helps release any slight sealing of the edges, which enhances the rise) about 2 inches apart on the prepared cookie sheet. Stack any scraps of dough on to of each other and gently press to a 1-inch thickness and cut out two more biscuits from the remaining dough. You will end up with 6 biscuits (there will be a smig of dough left over). Bake until the tops are golden brown and the bottom edges are browned, 16 to 18 minutes. Move the sheet to a cooling rack and let the biscuits sit until they’re cool enough to handle, about 10 minutes. Serve immediately or cool completely, wrap in plastic and stow at room temperature for up to 2 days and reheat in the oven or toaster oven.

Peanut Tofu

Peanut Tofu

Peanut Tofu

 

8 ounces extra-firm tofu

1 green onion, chopped

1 garlic clove, minced

1 T. olive oil

¼ cup peanuts, chopped

2 T. peanut butter

1 T. tamari or soy sauce

½ tsp. smoked paprika

Pinch of sea salt

 

Remove any excess liquid from the tofu (using a kitchen towel), then cut into ½-inch cubes. Sauté the green onion and garlic in the oil over high heat for 2 minutes. 3. Reduce the heat to medium and add the peanuts, peanut butter, soy sauce, paprika, and salt, mixing well. Add the tofu last. Cook for another 5 minutes. Let cool and store in an airtight container in the fridge.

Roasted Sugar Pumpkin Bread Pudding with Fresh Cranberry and Salted Caramel

Roasted Sugar Pumpkin Bread Pudding with Fresh Cranberry and Salted Caramel

Roasted Sugar Pumpkin Bread Pudding with Fresh Cranberry and Salted Caramel

 

1 small sugar pumpkin, halved, seeds scooped, roasted until tender and puréed (about 1½ cups prepared pumpkin)

1½ cups heavy cream

½ cup whole milk

⅓ cup sugar

3 large eggs

2 egg yolks

⅛ tsp. salt

⅛ tsp. ground allspice

⅛ tsp. ground ginger

⅛ tsp. ground cinnamon

1 T. vanilla extract

10 cups (from 1 loaf) country-style bread, cut into 1-inch cubes

3 T. butter, melted

1 cup fresh cranberries, halved

 

1½ cups granulated sugar

10 T. unsalted butter, cut into ½-inch cubes

1 scant cup heavy cream

2 tsp. kosher or sea salt

 

Preheat oven to 350ºF. Grease a 9-inch square baking pan. Whisk together prepared pumpkin purée, cream, milk, sugar, eggs and yolks, salt, spices and vanilla until smooth. Add cubed bread, butter and cranberries and stir to coat bread. Allow to soak for 30 minutes. Transfer to the baking pan. Bake, uncovered, on middle rack until custard sets, about 30 to 40 minutes. Remove from oven and allow to sit and cool slightly before cutting. Salted Caramel Sauce: In a heavy-bottom 4-quart saucepan, heat sugar over medium heat, stirring constantly. Continue stirring and melting sugar until sugar begins to turn a light to medium amber color, then stop stirring. When sugar is reddish brown, carefully add butter and whisk together. Sugar will bubble up, so use caution and a long whisk. Add cream and continue to whisk over medium-low heat until smooth. Add salt and whisk again until smooth and creamy. Reserve to cool slightly or make ahead and microwave to reheat. Drizzle bread pudding with caramel sauce before serving.

PNW Cranberry Tart

PNW Cranberry Tart

PNW Cranberry Tart

 

For the pastry:

1 1/2 c. all-purpose flour

1 1/2 tsp. sugar

1/4 tsp. salt

1 stick plus 2 T. cold unsalted butter, cut into small pieces

1/3 c. ice water

 

For the filling:

1 lb. cranberries, preferably locally grown

1 scant c. sugar

2 T. orange liqueur (triple sec, Cointreau, Grand Marnier, etc.)

2 T. cornstarch

Zest of 1/2 large orange

Egg white (optional)

 

Preheat the oven to 375°. In a food processor, combine the flour with the sugar, salt and butter and process for about 5 seconds. With the processor running, drizzle in the ice water over the flour mixture until the pastry just begins to come together, about 10 seconds. Transfer the pastry to a work surface, gather it together and pat into a disk. Wrap the pastry in plastic or wax paper and refrigerate until chilled, about one hour. Just before the dough finishes chilling, place cranberries in a large bowl and add sugar, liqueur, cornstarch and orange zest. Remove dough from refrigerator and place on well-floured surface. Roll out into large round approximately 14-15″ in diameter. Transfer to large, parchment-covered baking sheet (I usually fold the dough in half very carefully, transfer it to the sheet and unfold it). Brush the bottom of the dough with a very thin coating of egg white to within 4″ of the edge. Place cranberry filling in the middle, keeping it within 3-4″ of the edge of the dough. Lift the edges of the dough and fold over on top of filling, pleating it slightly to keep the tart’s rounded shape. An option here is to brush the dough with egg white and sprinkle it with sugar to give it a shiny appearance. Place in oven and bake at 375° for one hour or so until filling is bubbling and crust is golden.

Evergreen Holiday Mixed Drinks

Evergreen Holiday Mixed Drinks

~Spruce Tip Martini~

 

1 1/2 oz Verstovia Spruce Tip Vodka

1/2 oz Dry Vermouth

Flake of Sea Salt

 

Stir with ice, strain into glass and garnish with a lemon twist

 

 

~Salal Martinez~

 

1 oz Cold Tree Gin

1/2 oz  Salal Berry Liqueur

1/2 oz Sweet Vermouth

1 dash Portland Bitters Project Cacao Bitters

 

Stir with ice, strain into glass

 

 

~Huckleberry Gimlet~

 

1 oz Riverain Gin

1/2 oz Huckleberry Jam

1/2 oz Lime

 

Shake with ice, strain into glass

 

Hawaiian Puff Wheels

Hawaiian Puff Wheels

Hawaiian Puff Wheels

 

¾ cup sliced deli ham, finely chopped

13 oz package of puff pastry sheets, thawed

1 ¼ cup cheddar cheese, shredded

½ cup crushed pineapple, well drained

 

Preheat oven to 375°F. Over the kitchen sink, drain crushed pineapple well, making sure you squeeze all the liquid out. On a lightly floured surface, unroll pastry dough sheets. Spread deli ham and crushed pineapple evenly over both sheets. Sprinkle with shredded cheddar. Carefully roll the dough, starting with a long side so that you end up with a long log. Cut the filled dough into 1-inch thick pieces and pace on a parchment paper lined baking sheet. Bake for 10-12 minutes until golden and they have risen. Remove from oven and cool. Assemble pinwheels inside the lunch container. No warming necessary. Serve with fresh fruit and veggies.

Corn Bites

Corn Bites

Corn Bites

 

2 T. butter

2 T. of all-purpose flour

1 cup milk

Salt and pepper to taste

2 cups corn kernels

1 egg

1/2 cup Cotija cheese, grated

1 ½ cup breadcrumbs (panko)

Oil in spray

 

Melt the butter in a medium-sized pan over medium heat. Add the flour and mix until combined; cook for 1-2 minutes. Add milk and constantly mix to avoid forming lumps. Continue cooking until the mixture thickens. Season with salt and pepper to taste. Add the corn kernels; mix until they combine. Remove from the heat and add the eggs and cheese; continue mixing for 2 minutes. The residual heat will cook the egg. Let it cool down and then place in the fridge for 1-2 hours until it is completely cold and compact. Heat the oven to 450° F. Cover an oven tray with parchment paper. Using your hands, form the bites into disks. Cover with panko on all sides and place in a previously prepared tray. Spray with oil. Place in the oven for 10-15 minutes or until the bites are golden. Garnish with more Cotija cheese and minced cilantro, if you want. Serve immediately.

Breakfast Board

Breakfast Board

Breakfast Board

 

10 mini croissants

¼ C. smoked salmon dip

¼ C. honey Dijon mustard

10 soft boiled eggs

10 slices black forest ham, cut into smaller pieces

4 oz. Brie cheese

2 oz. sliced salami

10 mini banana nut muffins

2 C. black cherries

1 orange, sliced

 

On a 12×24″ board, fill 3 boards with cherries, mustard, and salmon dip. Arrange on one end the croissant rolls, meat, eggs, and muffins. Set down the cheese and orange slices. Serve!  Consider adding bacon, sausage or cheese. Mix and match muffins/pastry. Also, don’t hesitate to make substitutions like adding jam and butter, herbs, spinach artichoke dip, or other fruits.

Arriba! Seasoning

Arriba! Seasoning

Arriba! Seasoning

 

Very similar to taco seasoning, but with a smoky flavor, less spice, and a whole lot of kid appeal.

 

3 T. (23 g) chili powder

2 T. (14 g) ground cumin

1 T. (7 g) ground paprika

1 1/2 tsp. salt

2 tsp. (4 g) black pepper

2 tsp. (6 g) garlic powder

1 tsp. onion powder

2 tsp. (2 g) dried oregano

 

In a small bowl, combine all ingredients. Store in an airtight container.

Cheddar and Dill Buttermilk Quick Bread

Cheddar and Dill Buttermilk Quick Bread

Cheddar and Dill Buttermilk Quick Bread

 

2 cups flour

2 T. sugar

1 1/2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1 cup buttermilk

1 egg

1/4 cup melted butter

1 1/4 cup shredded cheddar cheese

1/4 cup chopped fresh dill

 

Preheat your oven to 350 degrees. In a bowl whisk together the flour, sugar, baking powder, baking soda and salt. In a separate bowl, whisk together the buttermilk and egg. Whisk the melted butter into the buttermilk mixture. Add the buttermilk mixture to the flour mix, and gently combine. Don’t over mix the batter. Stir in the shredded cheese and dill. Line a 9 x 5 baking tin with parchment paper and bake for 1 hour, or until a toothpick inserted in the center of the bread comes out clean.

Harissa Poached Eggs for One

Harissa Poached Eggs for One

Harissa Poached Eggs for One

 

1 T. (15 ml) olive oil

1 1/2 tsp. minced onion

1 /4 tsp. minced garlic

1/4 cup (60 ml) chicken broth

1/4 cup (60 ml) canned tomatoes with green chiles (with juice)

2 tsp. (10 g) harissa paste

2 kalamata olives

2 pimento-stuffed green olives

3 eggs

2 T. (18 g) crumbled feta cheese

Chopped herbs for garnish

 

Coat your egg skillet with cooking spray and put it over medium heat. Add the olive oil and onion and sauté for 2 to 3 minutes, until softened. Add the garlic and sauté for 30 seconds or so. Then add the broth, tomatoes, and harissa paste. Stir it all up and bring to a simmer. Let cook for a minute while you quickly slice those olives and stir them in. Crack the eggs directly into the skillet, being careful not to break the yolks. Cover the skillet and let them poach until they are done to your liking—I like my whites done through but my yolks still runny, about 5 minutes. Plate, sprinkle the feta on top, and dig in.

 

1 SERVING with: 423 Calories; 34 g Fat (72.6% calories from fat); 21 g Protein; 8 g Carbohydrate; 1 g Dietary Fiber; 7 g Net Carbs

Preserved Lemon Cilantro- & Scallion Pesto

Preserved Lemon Cilantro- & Scallion Pesto

Preserved Lemon Cilantro- & Scallion Pesto

 

⅓ cup pepita (pumpkin) seeds or sesame seeds

1 T. chopped preserved lemon, seeds removed

1 T. fresh lime juice

1 T. chopped garlic

¼ tsp. fine sea salt, plus more

2 bunches scallions, cut into 1-inch lengths (2 C.)

1 bunch cilantro including stems, cut into 1-inch lengths (2 C.)

6 T. vegetable oil

2 T. soy sauce, plus more

 

Heat the seeds in a small pan over medium-low heat and toss every couple of minutes until toasted and light golden brown, 8 to 10 minutes for pepitas. Transfer to a shallow dish to cool. If using a mortar and pestle, pound the preserved lemon with the pepitas, garlic and salt until roughly smashed. Add the scallions and cilantro and pound into a coarse paste, then stir in the oil and soy sauce. If using a food processor, pulse the pepitas, garlic and salt to coarsely grind. Add the scallion and cilantro and pulse into a coarse paste, scraping the bowl as needed. With the machine running, add the oil and soy sauce. Stir in more oil for a runnier sauce if desired, then season to taste with soy and salt.

Strawberry & Brie French Toast Sandwich for Two

Strawberry & Brie French Toast Sandwich for Two

Strawberry & Brie French Toast Sandwich for Two

 

2 oz. Brie Cheese, sliced

4 slices Sandwich or Challah bread

¼ C. Strawberry Preserves or Strawberry Jam

2 large Eggs, beaten

2 tsp. Milk

Nonstick Cooking Spray

 

Divide the Brie slices between two of the slices of bread. Top with the strawberry preserves, then place the remaining bread slices on top. In a wide, shallow bowl, whisk together the eggs and milk. Spray a large nonstick skillet with cooking spray and heat over medium heat. Dunk the sandwiches into the egg mixture, coating both sides well. Cook the sandwiches in the skillet for 2 to 3 minutes per side, until golden brown. Serve hot.

Optional Finishing Touch: Sprinkle powdered sugar over the sandwiches before serving.

PBJ Smoothie for Two

PBJ Smoothie for Two

PBJ Smoothie for Two

 

1 ½ C. frozen berries (single types or a mix. Also can try mango or peach)

1 1/2 c low-fat Milk

1 banana

2 T peanut butter

2 T. Honey

1 Scoop Protein Powder, If desired.

 

Optional Toppings

granola

fresh strawberries

peanut butter drizzle

 

Place all ingredients in blender and combine until smooth.

Bruschetta with Gorgonzola, Red Roasted Peppers & Kalamata Olives

Bruschetta with Gorgonzola, Red Roasted Peppers & Kalamata Olives

Bruschetta with Gorgonzola, Red Roasted Peppers & Kalamata Olives

 

1 16 oz can of pitted Kalamata olives

1 cup of Gorgonzola cheese

3 to 4 medium size red sweet peppers, roasted

1 loaf of crispy Italian bread, thinly cut into 1/4 inch slices

1/2 cup extra virgin olive oil

3 garlic cloves, roasted

1 large bunch of Italian parsley

 

Preheat oven to 375. Cut peppers lengthwise and remove seeds. Place on a cookie sheet or baking pan and brush with olive oil. Roast until blackened. Place in a brown paper bag to cool and let the skin fall off. At the same time, roast the garlic cloves until soft. In a food processor, put gorgonzola, olives, roasted peppers, and roasted garlic. Pulse on slow speed and slowly add the olive oil until blended but not too soft. Brush bread with olive oil on both sides and toast in oven on a baking sheet until golden. Spread some of the mixture on the top of each slice and garnish with a sprig of parsley.

Lemon-Honey Tea Cakes with Buttermilk Glaze

Lemon-Honey Tea Cakes with Buttermilk Glaze

Lemon-Honey Tea Cakes with Buttermilk Glaze

 

1 lemon, zested

3/4 cup granulated sugar

7 T. butter

7 T. honey (1/4 cup plus 3 T.)

1 egg

1/2 cup buttermilk

1/8 tsp. lemon extract

2 cups all-purpose flour

1/2 tsp. salt

1/2 tsp. baking soda

1-1/2 cups powdered sugar

3 T. buttermilk

A pinch of salt

1/4 tsp. lemon extract

Up to 1 T. fresh lemon juice

 

Preheat oven to 300’F. Spray a 12-cup muffin tin with nonstick baking spray with flour. You can also butter and flour each well in the tin. Rub the lemon zest and sugar together in a small saucepan until the mixture is fragrant and looks like wet sand. Add the butter and honey and stir over low heat until the butter is melted, the sugar is dissolved, and the mixture is smooth except for the lemon zest. Remove from heat and set aside. In a large bowl, whisk egg, buttermilk, and lemon extract. In a medium bowl, combine flour, salt, and baking soda. Add half of the flour’ mixture to the buttermilk mixture and whisk until just combined. Do the same with half of the butter mixture. Repeat until all the ingredients are added, whisking just until the batter is smooth. Divide the batter evenly among the 12 muffin cups, and bake 22-25 minutes, until a toothpick inserted in the center of a cake comes out clean. Allow to cool in the tin for 5-10 minutes then take them out and let cool completely on a wire rack. If they don’t easily pop out of the muffin tin, run a small paring knife around the edge of each cake to loosen. While the tea cakes cool, make the glaze. Combine the powdered sugar, buttermilk, salt, and lemon extract in a medium bowl and whisk until completely smooth. Whisk lemon juice in, a little at a time, until the glaze is just barely thin enough for dipping. When the tea cakes are cool, dip the top of each in the glaze. Let the excess glaze drip back into the bowl then turn the cakes right side up and place back on the cooling rack. Allow the glaze to set before serving.

Cheese Rice with Vegetables (Stoplight Rice)

Cheese Rice with Vegetables (Stoplight Rice)

Cheese Rice with Vegetables (Stoplight Rice)

 

2 T. canola oil

½ tsp. garlic powder, or 1 clove garlic, minced

1 cup long-grain white rice

2 cups low-sodium chicken broth

Pinch of salt

1 medium zucchini, grated

1 small carrot, grated

¼ red bell pepper, diced

1 cup shredded sharp cheddar cheese

 

In a medium saucepan, heat the oil. Add the minced garlic and rice to the saucepan and toss until fully coated. Add the chicken broth and salt. Bring the mixture to a boil. Reduce the heat to low and cover the saucepan. Cooke for 15 to 20 minutes until most of liquid is absorbed. Remove the rice from the heat, and stir in the grated zucchini, carrot, bell pepper, and cheese. Ready to serve and eat!

Hearty Lentil Soup with Lardons

Hearty Lentil Soup with Lardons

Hearty Lentil Soup with Lardons

 

10 ounces thick-cut bacon (about 8 slices), cut into 1/2-inch-thick lardons

2 medium onions, chopped (about 3 cups)

3 medium carrots, chopped (about 2 cups)

4 stalks celery, chopped (about 2 cups)

8 ounces cremini mushrooms, sliced (about 2 cups)

3 cloves garlic, finely chopped

1 T. roughly chopped fresh thyme leaves

1 tsp. kosher salt

1 tsp. ground black pepper

2 cups French green lentils, rinsed

10 cups low-sodium chicken broth

 

Cook the bacon in a large (7- to 8-quart) Dutch oven over medium-high heat, stirring occasionally, until browned and crisp. Use tongs or a slotted spoon to remove the bacon from the pan and transfer to a plate lined with paper towels to drain. Add the onions, carrots, celery, and mushrooms to the bacon fat in the pan and sauté until beginning to soften, about 7 minutes. Add the garlic, thyme, salt, and pepper, stirring to incorporate. Stir in the lentils, add the broth, and bring the soup to a boil. Reduce the heat to medium-low, cover, and cook until the lentils are tender, about 40 minutes. Add the crisp lardons and stir to incorporate.  Taste the soup and add a bit more salt or pepper, if you like. Serve hot.

Creamy Salmon Pasta with Mixed Greens

Creamy Salmon Pasta with Mixed Greens

Creamy Salmon Pasta with Mixed Greens

 

1 lb. pasta such as tagliatelle, fettuccine or linguine

1 shallot

1 clove garlic

1 T. butter

8oz salmon fillet, skin removed

1/2cup dry white wine

1 cup double/heavy cream

2 cups mixed greens such as spinach, arugula, watercress

½ lemon, zest and 1 T. juice

¼ tsp salt or to taste

1 T. fresh parsley, chopped

 

Cook the pasta in a large pot of salted boiling water according to package instructions. While the pasta is cooking remove the skin from salmon fillet, check for residual bones, remove if any found and cut into bite-sized pieces. Season with salt and pepper and sear on all sides in 1 T. of butter in a large pan until cooked all the way through. It won’t take longer than 2-3 minutes. Remove to a separate plate. To the same pan add 1 T. olive oil, chopped shallots and minced garlic and sauté over low heat for 1-2 minutes, turn the heat to medium and add white wine and let it reduce for 5-7 minutes, then add the heavy cream and mixed greens with salt, lemon zest and lemon juice. Mix to combine, then add the drained pasta to the sauce and toss to combine, top with seared salmon, chopped parsley and serve.

Holiday Pesto & Sun-Dried Tomato Crostini

Holiday Pesto & Sun-Dried Tomato Crostini

Holiday Pesto & Sun-Dried Tomato Crostini

 

1 La Brea Bakery French Baguette

extra-virgin olive oil

2-3 large cloves garlic

cream cheese

pesto

finely minced sun-dried tomatoes

 

Preheat the oven to 400°F. Cut the baguette on the bias into 1/4″ slices. You should get about 24 slices. Generously brush one side of each baguette slice with extra-virgin olive oil, and place slices oil-side up on a large baking sheet. Toast the baguette slices for 8-9 minutes. When the baguette slices have cooled just enough that you can touch them without burning yourself, rub the top of each slice with garlic. You won’t be able to see that anything is happening, but tiny bits of garlic will rub off on the crispy bread, and eventually, the garlic will get smaller. Allow the garlic-rubbed crostini to cool completely. Top each crostini with cream cheese, then pesto, then sun-dried tomatoes. Serve immediately.

 

Cheesy Biscuit Topped Chicken Pot Pie

Cheesy Biscuit Topped Chicken Pot Pie

Cheesy Biscuit Topped Chicken Pot Pie

 

For the Chicken Pie Filling:

 

1 large carrot, diced

1 small potato, diced

5 tablespoons (2 1/2 ounces) unsalted butter

1 medium onion, diced

1 stalk celery, sliced

1 pound boneless chicken breasts, cut into 1-inch cubes

5 tablespoons all-purpose flour

1 1/2 cups chicken stock

1 cup peas, thawed if frozen

1/2 teaspoon thyme

1 teaspoon kosher salt, to taste

1/2 teaspoon freshly ground black pepper

3 tablespoons heavy cream

For the Cheese and Green Onion Biscuits:

 

2 cups (9 ounces) all-purpose flour, spoon and sweep method)

2 1/2 teaspoons baking powder

1/2 teaspoon salt

1/4 teaspoon baking soda

7 tablespoons (3 1/2 ounces) unsalted butter, chilled, cut into small pieces

1 cup (4 ounces) shredded sharp cheddar cheese

2 tablespoons finely chopped green onions

1/2 teaspoon cayenne pepper, optional

3/4 cup buttermilk

1 large egg yolk, mixed with 2 teaspoons of water, for topping

 

Put the diced carrots and potatoes in a small saucepan and cover with water. Place the pan over medium heat and bring to a boil. Cover and cook for about 10 minutes, or until the vegetables are tender. Drain and set aside. In a deep skillet or sauté pan over medium heat, melt the 5 tablespoons of butter. Add the onions and celery and sauté for about 2 minutes. Add the chicken pieces and continue cooking, stirring, until the chicken pieces are opaque. Add the 5 tablespoons of flour to the chicken mixture and cook, stirring, for 2 minutes. Add the chicken stock and thawed frozen peas. Cook, stirring, until thickened. Add the potatoes and carrots, thyme, salt, to taste, pepper, and heavy cream. Cook, stirring, for about 3 minutes longer. Pour the mixture into a 2-quart baking dish. Heat the oven to 350 F. In a food processor, combine the 2 cups of flour, baking powder, salt, and baking soda. Pulse to mix well. Add the pieces of chilled butter and pulse several times, or until the mixture resembles ​coarse meal. Pour the flour mixture into a large bowl and add the cheese, green onions, and cayenne, if using. Mix well.  Add the buttermilk to the flour mixture and mix with your hands or a spoon just until the dough begins to hold together. Turn the dough out onto a lightly floured surface and knead a few times, just to combine. For the softest biscuits, take care not to overwork the dough. Pat the dough into a rectangle and cut out as desired using a knife, pizza cutter, or biscuit cutters. Place the biscuits on the chicken pie filling. Combine the egg yolk with 2 teaspoons of water; brush lightly over each biscuit. Bake in the preheated oven for 25 to 30 minutes, or until the biscuits are golden brown and the filling is bubbling.

Zesty Lemon Mint Turmeric Dressing

Zesty Lemon Mint Turmeric Dressing

Zesty Lemon Mint Turmeric Dressing

 

2 T. vinegar, ( tarragon or white wine vinegar)

1/4 C.+ 1 T. olive oil

3 T. lemon juice

1/2 tsp. mustard, (hot english mustard OR Dijon mustard)

1/4 tsp. salt

1/4 tsp. ground black pepper

9 mint leaves ( or 1 full branch ),, finely chopped

1 tsp. dried parsley

1/4 tsp. garlic powder

1/2 tsp. ground turmeric

 

Put all of the ingredients into a medium sized bowl and whisk until the mixture thickens.

Gingersnaps with Juniper Berry Glaze

Gingersnaps with Juniper Berry Glaze

Gingersnaps with Juniper Berry Glaze

Juniper Berry Glaze

 

½ cup of Milk

2 T.ps. crushed Juniper Berries

2 cups of sifted Icing Sugar

Hopefully, you already have Juniper Berries on hand. If not, you can go to your local Health Food store and they most likely have some.

 

To make the glaze, crush 2 T. of Juniper Berries in a coffee grinder or spice grinder. Or with a Pestle and Mortar. Or you can even put them in a Ziploc bag and run a rolling pin over them…or crush them with a mallet.  Place them in a small pot. Add ½ cup of milk. Put on the stovetop on low…like setting 1-2. The idea is warmth will help infuse the flavor. You do not want to burn the milk, so keep it on low. As you let your milk and Juniper Berry infuse, bake your cookies! Once your milk is reduced by half, it’s ready for straining. We are going from 1/2cup of milk to 1/4cup of milk. This can take anywhere from 30 minutes to an hour depending on your stovetop. Low and slow will make a stronger flavored infusion! Strain your mixture with a fine metal sieve. Take the back of a spoon and press the milk-soaked berries through the fine metal sieve. This will get more of the ‘berry pulp’ and the berry skins will be left behind. There won’t be too much to press through and the pulp will transfer on the underside of the sieve, so be sure to scrape it off and add it to the milk infusion.  Add ¼ cup of the milk infusion to a mixing bowl. Using a hand mixer, or a stand mixer, add icing sugar in small amounts – up to two cups, or desired consistency. It should have a ‘runny’ texture…but not really runny. Take cooling racks and place wax paper underneath (wax paper will make clean up easier when the icing drips off the cookies). Place cookies on top. Transfer icing to icing bag, or by spoonful, drizzle icing over baked, cool-downed cookies. Leave on cooling rack until icing has set.

 

¾ cup Shortening

1 cup of White Sugar

¼ cup Molasses

1 Egg – beaten

2 cups of Flour

2 tsps. of Baking Soda

¼ tsp Salt

1.5 tsp of Cinnamon

0.5 tsp Clove

1 tsp Nutmeg

2 tsps. Ginger (or more to taste)

 

You can replace these traditional spices with 1 T. ground, dried spicebush berries and 2 ½ tsp. ground, dried wild ginger rhizomes

 

Preheat oven to 350 degrees. Cream shortening, sugar molasses, and egg until well mixed and slightly fluffy. In a separate bowl, add dry ingredients together and mix well. Add dry ingredients to creamed ingredients. With clean hands (no rings), mix well. Using a small cookie scoop, scoop cookies onto cookie sheet lined with parchment paper. Note: at this stage, you can dab each cookie into white sugar to have that coated sugar look. But since we are adding a glaze, I would recommend skipping the extra sugar. Bake at 350 degrees for 10-12 minutes. Cookies will have a ‘cracked’ appearance. Transfer to cooling rack (with Wax Paper underneath). Once cool, drizzle Juniper Berry Glaze over the cookies. Let glaze set

Miner’s Lettuce, Potato and Bacon Salad with Buttermilk Chive Dressing

Miner’s Lettuce, Potato and Bacon Salad with Buttermilk Chive Dressing

Miner’s Lettuce, Potato and Bacon Salad with Buttermilk Chive Dressing

 

1-1/2 pounds Yukon Gold potatoes, unpeeled

Salt

4 slices pepper bacon

1 bunch miner’s lettuce, separated into single leaves, tough bottom stems discarded (about 2 cups)

1/2 cup buttermilk

1 T. lemon juice

3 T. finely chopped chives

2 T. thinly sliced cornichons or pickles

1 T. capers

Freshly ground black pepper

 

Place the potatoes in a medium sauce pan. Add 6 cups of cold water (or enough to cover by 2 inches). Bring to a boil, add 2 tsp. salt, and cook until tender and a paring knife slides easily into the potatoes without resistance, 15-25 minutes, depending on the size of the potatoes. Drain. When cool enough to handle but still warm, peel the potatoes and cut them into 1/2-inch slices. Place the potatoes in a large serving bowl. Cook the bacon on a paper towel-lined plate in the microwave or in a frying pan until crisp. Crumble the bacon and add it to the potatoes along with the miner’s lettuce. In a small bowl, whisk together the buttermilk, lemon juice, chives, cornichons, and capers. Toss with the potatoes with the miners lettuce and dressing. Season to taste with salt and freshly ground black pepper. Serve warm or room temperature.