Kristen's Recipes – Page 298 – (Sometimes) Healthy Recipes

North African Beef & Sweet Potato Stew

January 18, 1992 Kristen

2 T. EVOO, divided
1 ½ lb. Boneless Beef Chuck, cut into 1 Â½ â€œ pieces
1 C. Onion, coarsely chopped
3 cloves Garlic, minced
14.5oz. can diced Tomato with Green Pepper, Celery, and Onion
1 tsp. Cumin
½ tsp. Ginger
¼ tsp. Cinnamon
1 C. Water
2 Yams, peeled and cut into 1″ pieces
¾ C. Pitted Dates, halved crosswise
3 T. chopped Fresh Cilantro
½ tsp. Salt

Heat 1 T. oil in a deep skillet or pot over medium high heat. Add half beef and cook, turning often, until browned on all sides, 4-5 minutes. Transfer to large bowl; repeat with second half of meat and remaining oil. Stir the garlic and onion into the pot and cook, stirring, until garlic is toasted, about one minute. Add beef, tomatoes, cumin, ginger and water to the pot. Bring to a boil, reduce to medium-low and simmer, covered, until onions are soft, about 45 minutes. Add yams and cook, stirring occasionally, until beef is very tender and yams are cooked through, 25-30 minutes longer. Stir in dates and cook a few minutes to heat them through. Remove from heat, stir in cilantro and salt, and serve. (You can replace the sweet spices with basil and oregano if desired).

Sausage Green Pepper Wontons

January 17, 1992 Kristen

2 c. (1 lb.) sausage, cooked and crumbled
1 tsp. seasoned salt
1 Â½ c. cheddar cheese, shredded
1 Â½ c. Monterey Jack cheese, shredded
1 c. Buttermilk Ranch Dressing
Â½ c. chopped green pepper
12 wonton wrappers

Lightly grease 2 muffin tins. Press one wonton wrapper in each muffin cup. Bake 5 minutes until lightly brown. Remove and let cool on cookie sheet. Brown sausage and seasoned salt. Drain grease from sausage. Put sausage in bowl and add cheddar cheese, Monterey Jack cheese, Buttermilk Ranch Dressing and green peppers. Mix with rubber spatula. Fill each cooked wonton with filling and place on cookie sheet. Bake at 350 degrees for additional five minutes or until bubbly.

Savory Rhubarb and Thyme Bruschetta with Romano Pecorino Cheese

January 16, 1992 Kristen

1 Tablespoon extra-virgin olive oil
1 small onion, finely chopped
2 garlic cloves, minced
1/2 teaspoon kosher salt
1 teaspoon apple cider vinegar
1/3 cup golden raisins, coarsely chopped
1/2 cup granulated sugar
1 Tablespoon lemon juice
1/3 cup white wine, dry; such as Pinot Grigio
1 Tablespoon fresh ginger, peeled and grated (from about a 2-inch piece)
12 ounces rhubarb, trimmed and cut crosswise, 1/4 inch thick
1 1/2 teaspoons fresh thyme leaves, plus more for garnish

1 baguette, cut into 1/4-inch thick slices
1/4 cup olive oil
1/2 teaspoon kosher salt
8 ounces Pecorino Romano cheese

Preheat oven to 375Â°F. Rhubarb Chutney: Heat the oil in a medium sautÃ© pan over medium heat. Cook onion, garlic, ginger and salt until the onion is translucent, about 5-7 minutes. Add wine, vinegar and raisins and bring to a boil; cook for 1 minute. Add sugar and stir until it dissolves. Stir in the lemon juice and rhubarb. Cook until the rhubarb starts to soften, about 5 minutes. Transfer to a food processor or blender and blend for 15-20 seconds (until blended but chunky). Return to sautÃ© pan and then cook until thickened (about 10 minutes). Add the thyme and adjust seasoning if necessary. Make Bruschetta: Arrange bread slices on a baking sheet. Brush the bread slices on one side with olive oil and sprinkle with kosher salt. Bake until the slices are golden around the edges and crisp, about 12-15 minutes. Set aside to cool. Assemble: Using a vegetable peeler, shave ribbons of cheese. Put a slice of the shaved cheese on the bread, then a dollop of chutney and garnish with a sprig of thyme. Serve immediately.

Grilled Shrimp with Roasted Garlic-Cilantro Sauce

January 15, 1992 Kristen

1.5 lb uncooked prawns
Salt and pepper
Olive oil

Roasted garlic-cilantro sauce:
1 small head garlic, top trimmed off
1 cup chopped fresh cilantro leaves
1 lime, juice of
1 T. dry white wine
3 T. olive oil
2 T. chili sauce (or 1 T. dry chili flakes)

Preheat your oven to 400 degrees F. Peel, devein and rinse the prawns or your choice of shrimp. Pat dry and season with salt and pepper. Place the prawns in the fridge until ready to grill. Trim the top of the garlic head off, but leave the garlic intact. Drizzle generously with olive oil. Roast the garlic in the 400 degree F-heated oven for about 10-15 minutes or until slightly tender and fragrant. When ready, remove from the oven. Let cool briefly. Peel and crush or chop the roasted garlic as finely as possible. Now prepare the roasted garlic-cilantro sauce. In a small bowl, combine the roasted garlic with the remaining sauce ingredients of cilantro, lime juice, white wine, olive oil and chili sauce. Whisk together and set aside. When ready, lightly oil and heat a cast-iron grill or griddle to medium-high. Dress the prawns with a little olive oil and grill for 3-4 minutes on each side. You want to achieve some char, but be careful not to overcook the prawns. Remove the prawns from the grill to a bowl and coat well with the roasted garlic and cilantro sauce. Transfer to a serving platter. Alternatively, transfer the grilled prawns to a serving platter and simply add the roasted garlic-cilantro sauce on the side. Serve with pasta or rice and a green salad for dinner; or simply as a party appetizer. Enjoy!

Merlot Beef Ragout

January 14, 1992 Kristen

1 3/4 lb. lean, boneless beef stew meat, chuck or bottom round, trimmed of fat and cut into 1 1/2″ chunks
1 tsp. salt
1/2 tsp. freshly ground black pepper
3 T. olive oil
2 medium-size onions, chopped
1 clove garlic, crushed
1 14.5oz can diced peeled tomatoes, drained
1 C dry red wine, such as Merlot

Sprinkle the cubes of beef with salt and pepper. In a large sauté pan over medium-high heat, heat the oil until very hot. Add half of the beef and brown on all sides, 3-4 minutes. Transfer to the slow cooker. Repeat the browning with the remaining beef. Add the onions to the skillet and brown slightly over medium-high heat; add the garlic and cook just 15 seconds or so, then add the onions and garlic to the crock. Pour the tomatoes and wine into the sauté pan and raise the heat to high. Stir constantly while bringing to a boil, scraping up the browned bits accumulated on the bottom of the pan. Pour into the crock. Cover and cook on LOW 7-8 hours, until the meat is tender. During the last 45 minutes of cooking, check the consistency. If the juices are too thin for you, increase the heat to HIGH and leave the cover off, letting some of the moisture evaporate. Serve hot with rice.

Italian Flag Chicken

January 13, 1992 Kristen

5 to 6 leaves basil
1/4 C. (about a handful) flat-leaf parsley leaves
2 T. pine nuts, toasted
1 block soft garlic and herb cheese, such as Boursin
1/2 C. (about 2 handfuls) grated Parmigiano Reggiano cheese, divided
2 T. EVOO â€“ Extra Virgin Olive Oil, for drizzling (eyeball it)
Salt and ground black pepper
4 boneless, skinless chicken breasts
2 large tomatoes, thinly sliced

Preheat oven to 450ÂºF. In the bowl of a food processor, combine the basil, parsley, pine nuts, soft cheese, 1/4 C. Parmigiano Reggiano (about a handful), some salt and pepper. Process into a smooth paste. Reserve. Butterfly each of the chicken breasts and pound them out lightly in a plastic bag with a dash of water using a skillet or meat mallet. Season both sides of the chicken and divide the herb-cheese mixture between the four breasts, placing a scoop on one half of each breast. Fold the flap over to enclose the cheese mixture. Transfer the chicken pockets to a baking sheet and shingle 3 slices of tomato over each breast. Season with some salt and pepper, drizzle with about 2 T. EVOO and sprinkle with the remaining Parmigiano Reggiano (about a handful). Bake the chicken pockets until cooked through and light golden brown, 20-25 minutes.

Purple Rain Cocktails

January 11, 1992 Kristen

5 ml smirnoff no. 21 vodka (chilled in freezer)
20 ml sour raspberry liqueur
20 ml blue curacao
5 ml lime cordial
180 ml cranberry juice cocktail
4 -5 ice cubes

Pre-chill vodka in freezer. (Recommended: Pre-chill all ingredients instead of using too much ice; which can dilute the drink). Pre-chill large/9 ounce wine glass in freezer. Add about 4-6 ice cubes into the wine glass. Add vodka, raspberry liqueur, blue curacao, lime cordial, and cranberry cocktail. Stir or shake gently and serve.

Corn Chowder

January 10, 1992 Kristen

2 T. butter
1 C chopped yellow onion
1/2 C chopped celery
2 baking potatoes, peeled and diced
4 C chicken broth
4 ears white or yellow corn on the cob
1/2 C half-and-half
1/2 tsp. salt
1/4 tsp. pepper
1 10.75oz can cream of celery soup
1/4 C chopped red bell pepper

In a heavy-bottomed 4qt stockpot, melt the butter over medium heat. Add the onion, celery, and potatoes and saute for about 2 minutes. Add the broth and boil the vegetables over medium-high heat for about 15 minutes, until the potatoes are very soft. Meanwhile, cut the corn from the cob with a sharp knife; place each corn cob in the middle of a large bowl to catch the kernels and juice. Add the corn to the soup and cook for 5 minutes more. Add the half-and-half, salt, pepper and the cream of celery soup. Stir well to combine. Simmer until hot Serve immediately. Garnish with the bell pepper.

Pan-Fried Snapper with Buttery Parsnip Puree & Balsamic Glazed Onions

January 9, 1992 Kristen

2 lb. parsnips, peeled and cut into 1-inch lengths
Kosher salt
6 T. unsalted butter, at room temperature
1 C. all-purpose flour
Eight 6-ounce flaky white fish fillets with skin, such as red snapper, sea bass or cod
Freshly ground pepper
Balsamic-Glazed Red Onions, for serving

In a large saucepan, cover the parsnips with cold water. Add a large pinch of salt and bring to a boil. Simmer the parsnips over moderate heat until very tender, about 25 minutes. Drain the parsnips well, reserving 1/2 C. of their cooking liquid. In a food processor, pulse the parsnips until coarsely chopped. Add the reserved cooking liquid and 2 T. of the butter and season with salt; process until smooth. Return the parsnip puree to the saucepan and keep warm. Note: I didn’t add all of the reserved liquid to the parsnips. I didn’t think the puree needed that much. Put the flour in a shallow bowl. Season the fish fillets with salt and pepper, then dredge them in the flour; tap to remove any excess flour. Melt 2 T. of butter in each of 2 large nonstick skillets. Add 4 fillets to each skillet, skin side down. Cook over moderately high heat, turning once, until golden brown and cooked through, about 8 minutes. Spoon the parsnip puree onto warmed plates. Top with the fish fillets, skin side up, and serve with the Balsamic-Glazed Red Onions.

Balsamic-Glazed Red Onions

2 T. unsalted butter
2 T. extra-virgin olive oil
2 large red onions, halved and thinly sliced
1 C. water
1/2 C. balsamic vinegar
3 T. sugar
1 rosemary sprig
Kosher salt

In a medium saucepan, melt the butter in the olive oil. Add the onions and cook over moderate heat until softened, about 7 minutes. Add the water, balsamic vinegar, sugar and rosemary and season with salt. Cover partially and simmer over low heat until tender, about 30 minutes. Uncover the onions and simmer until the juices are syrupy, about 15 minutes longer. Discard the rosemary and serve warm. The onions can be refrigerated overnight. Reheat gently.

Bresse Mushroom Soup

January 9, 1992 Kristen

2 T. Butter
1 yellow onion, sliced
1 tsp. Salt
2 cloves garlic, roughly chopped
2 Tbsp. Parsley, chopped
1/2 C. dry white wine
1 pound mushrooms, roughly sliced or chopped
8 ounces mushrooms, thinly sliced for garnish (optional)
6 cups mushroom stock – recipe follows
2 slices bread, any kind
1/2 C. light cream
Pepper
Chopped chives, parsley, or tarragon, sliced sautÃ©ed mushrooms for garnish

Heat the butter in a soup pot until it foams; then add the onion and salt. Cook over medium-high heat for 3 minutes to soften the onion, stirring frequently. Add the garlic, parsley, and cook 2 minutes more. Pour in the wine, raise the heat, and reduce it for another 3 minutes. Add the mushrooms and stew them with the onion over medium-low heat for 6-8 minutes, giving them a stir partway through the cooking. Pour in the stock and bring it to a boil. Lower the heat, add the bread, and simmer for 20 minutes. Let the soup cool slightly; then either briefly puree it in a blender, leaving small pieces of mushroom, or puree it longer, making a smooth, creamy soup. Heat the soup again and stir in the cream. Taste it and season with more salt, if needed, and freshly ground black pepper. Serve with the fresh herbs or crÃ¨me fraÃ®che in each bowl. I saute some sliced fresh mushrooms and add them to the soup just before serving.

Wild Mushroom Stock

1 ounce dried porcini mushrooms
1-1/2 Tbsp. Olive oil
4 ounces fresh mushrooms, sliced or chopped (optional)
2 medium carrots, peeled and diced
2 celery stalks, diced
1 medium onion, chopped into 1/2 inch squares
1/2 C. leek greens, roughly chopped into 1-inch pieces (optional)
4-6 thyme branches or 1/4 tsp. Dried thyme
2 bay leaves
6 branches parsley, roughly chopped
3 sage leaves or large pinch dried sage
2 garlic cloves, chopped
1 tsp. Salt
9 cups cold water

Cover the dried mushrooms with 1 C. hot water and set them aside. Heat the olive oil in a soup pot, add the vegetables, herbs, garlic, salt, and cook over medium-high heat, stirring frequently, for about 5 minutes. Next add the dried mushrooms and their soaking liquid plus the 9 cups cold water, and bring to a boil; then simmer for 45 minutes. Strain the stock through a fine-meshed sieve. Use it as is or return it the stove and reduce it further to intensify the flavor as much as desired. Generally it takes about 15 minutes at a slow boil to reduce the volume of liquid by 1 cup.

Ginger Chicken

January 8, 1992 Kristen

2 T. plus 2 tsp. sugar
1/3 C. plus 1/4 C. hot water
2 T. vegetable oil
2 Thai red chiles, chopped, or 1 tsp. crushed red pepper
1 garlic clove, minced
One 4-inch piece of fresh ginger, peeled and cut into slivers
1 pound skinless, boneless chicken thighs, cut into 3-by-1-inch pieces
1 1/2 T. Asian fish sauce
1/4 tsp. salt
1 small onion, cut into thin wedges
2 scallions, cut into 2-inch lengths
6 cilantro sprigs, cut into 1-inch lengths

In a small heavy saucepan, cook 2 T. of the sugar over moderate heat until bubbling and beginning to brown around the edges, 4 minutes. Gradually stir in 1/3 C. of the hot water and simmer for 3 minutes to dissolve the caramel. Remove from the heat. Heat the oil in a casserole. Add the chiles, garlic and half of the ginger and stir-fry over moderate heat until fragrant, about 20 seconds. Add the chicken, fish sauce, salt and the remaining 2 tsp. of sugar and stir until the chicken turns white, 3 to 4 minutes. Add the onion wedges, the remaining 1/4 C. of hot water and the caramel sauce and bring to a boil. Cover, reduce the heat to low and simmer until the chicken is cooked through and the sauce is slightly thickened, about 8 minutes. Add the scallions and cook for 3 minutes longer. Stir in the remaining ginger and remove the pot from the heat. Garnish with the cilantro and serve.

Yield: 4 servings
Calories: 245
Fat: 11g
Fiber: 1g

Smoked Gouda Fritters with Balsamic Honey Mustard Dipping Sauce

January 7, 1992 Kristen

1 (15-oz) container whole milk ricotta
1 cup shredded smoked gouda
1 cup shredded mozzarella
1 cup flour
3 eggs, lightly beaten
2 cups seasoned breadcrumbs
Canola oil, for frying

For the Dipping Sauce:

1/3 cup Dijon mustard
2 tablespoons grainy mustard
2 tablespoons aged balsamic vinegar
1 tablespoon honey
Salt and pepper, to taste

For the Fritters: Combine the cheeses in a large mixing bowl. Mix well. Scoop approximately 1 tablespoon of the mixture into hand and roll gently into a ball. Place on a parchment-lined baking sheet. Repeat with remaining filling. Once all fritters are formed, place the tray in the freezer for at least 30 minutes. Remove from tray and dredge each fritter in the flour, then the eggs, and finally the breadcrumbs. Repeat with all fritters and return to the baking sheet. Freeze for at least 30 minutes (frozen fritters can be stored in plastic bags and fried whenever you need them). Heat the oil in a large, heavy-bottomed pot until temperature reaches about 350°F. Working in batches, place the chilled fritters in the hot oil and cook for 2-3 minutes, or until golden brown on all sides. Remove from oil and immediately sprinkle with salt. Repeat until all fritters are fried. Serve fritters warm with dipping sauce.

For the Dipping Sauce: While the fritters are chilling, mix all ingredients for the dipping sauce together in a bowl. Set aside until ready to serve.

Sun Dried Tomato Palmiers

January 6, 1992 Kristen

6 oil-packed sun-dried tomatoes
1 clove garlic, crushed
3 tablespoons grated Parmesan cheese
1 (8 ounce) can refrigerated crescent dinner rolls
1 egg yolk, beaten with 1 teaspoon water

Preheat oven to 400 degrees F (200 degrees C). Drain sun-dried tomatoes, reserving 1 1/2 tablespoons oil. Finely chop the sun-dried tomatoes. In a small bowl, combine, sun-dried tomatoes, reserved oil, garlic, and 1 tablespoon Parmesan cheese. Lay roll dough out flat, and seal perforations. Spread tomato and cheese mixture evenly over the dough. Starting at one long end, roll the dough up to the middle. Roll up other long end to meet in the middle. Cut into 1/2 inch slices. Arrange on a greased cookie sheet, and brush with egg yolk mixture. Bake in preheated oven for 5 minutes, or until golden brown. Turn over, and continue baking for 5 minutes. Remove from oven, and sprinkle with remaining 2 tablespoons Parmesan cheese. Serve warm.

Cherry Muffins with Crumb Topping

January 5, 1992 Kristen

1 C. all-purpose flour
3 T. light brown sugar
2 T. granulated sugar
1 tsp. baking powder
Pinch of salt
6 T. unsalted butter, melted

1 3/4 cups all-purpose flour
2 1/4 tsp. baking powder
1/2 tsp. salt
1 C. granulated sugar
2 large eggs
1/2 C. canola oil
3/4 C. whole milk
1 tsp. pure vanilla extract
1 1/2 cups pitted sweet cherries (try to use 2 cherries per muffin)

Preheat the oven to 375Â°. Line 18 muffin cups with paper or foil liners or spray 2 muffin tins with cooking spray. MAKE THE CRUMB TOPPING: In a medium bowl, combine the flour with the brown sugar, granulated sugar, baking powder and salt. Stir in the melted butter, then pinch the mixture until it forms pea-size clumps. MAKE THE MUFFINS: In a medium bowl, whisk the flour with the baking powder and salt. In a large bowl, combine the sugar, eggs and canola oil and beat with a handheld electric mixer at low speed until combined. Beat in the whole milk and vanilla. Add the flour mixture all at once and beat at low speed until the batter is smooth. Stir in the cherries. Spoon the batter into 18 of the cups, filling them about three-quarters full. Sprinkle the crumb topping on top of each one and bake for about 30 minutes or until the muffins are golden and a toothpick inserted in the center comes out with a few moist crumbs attached. Let the muffins cool in the pan for 10 minutes before serving.

Sun-Dried Tomato and Cannellini Bean Dip

January 4, 1992 Kristen

1 14 oz. can of cannellini beans drained
8 sun-dried tomatoes packed in oil, drained (reserve one for top if desired)
1-2 cloves garlic, chopped
1 Scallion (reserve a bit for top if desired)
1 tsp. fresh oregano, chopped
4 T. olive oil
2 T. red wine vinegar
1/4 C. or more water
salt and pepper

Place all the ingredients in a food processor and pulse until it’s smooth. Add more water if it’s too thick. Adjust the seasoning. Top with a little chopped reserved tomato and scallion if desired.

Yummy, Creamy go-to Green Smoothie

January 3, 1992 Kristen

1.5 cups coconut water
1 avocado
1 frozen banana
2 handfuls of spinach (1.5-2 cups)
a sliver of fresh ginger
1/4 cup lemon or lime juice, freshly squeezed
Hemp seeds (1 teaspoon)
Chia seeds (1 teaspoon)
Flaxeed (1 teaspoon)

Optional additions: 1/2 peach, 1/2 apple (unpeeled, or peeled based on preference)

Whirl.

Tortas de Aceite (Olive Oil Wafers)

December 3, 1990 Kristen

125 g bread or pizza dough
1 T. sesame seeds
2 tsp. anise seeds
1/4 C. olive oil
zest of 1/4 lemon, in wide strips
1.5 tsp. anise liqueur
70 g flour
sugar for sprinkling

Preheat the oven to 375F. If the dough has been refrigerated, remove it from the refrigerator. In a small skillet over medium-high heat, toast the sesame and anise seeds until they are fragrant and the sesame seeds start to pop. Optional step: Transfer the seeds to a mini-processor or mortar and pestle and grind them a bit (they should not be be completely ground up). In a small skillet, heat the olive oil and lemon zest over high heat until the peel is black. Remove the zest and cool the oil. .Place the dough, seeds, olive oil, and anise liqueur in the bowl of a food processor. Pulse until the oil is evenly distributed through the dough (but it will not really be incorporated into the dough). Add the flour and pulse until a homogeneous ball of dough forms. It will feel very soft and oily. Turn the dough onto an unfloured counter and divide it into 8 balls (about 30 g each). Roll each ball into a 4-inch round (initially roll them a little larger to allow for some spring-back). Place the rounds onto a parchment-lined baking sheet and sprinkle them lightly with sugar. Bake for 15 â€“ 17 minutes until the wafers are lightly brown. Remove the wafers from the oven and turn on the broiler. When the broiler is hot, broil the wafers about 5 inches from the heat, until they appear toasted and some of the sugar has melted, about 40 seconds. (Watch them to make sure that they do not broil too long!) Cool on a wire rack. Enjoy these with morning coffee, or any time. If by some miracle theyâ€™re not all gone within a few hours, you can wrap the wafers individually in waxed paper. But Iâ€™ve not been able to keep them around long enough to tell you how long they will last that way. Break it up and wrap with Serrano ham. Spread with cheese and honey. Eat with goat cheese and spicy chutney.

Sullivan Street Potato Pizza

December 2, 1990 Kristen

For two 13 x 9-inch pans, or one half-sheet pan

3/4 C. plus 2 T. (130 grams) unbleached bread flour
3/4 C. plus 2 T. (130 grams) unbleached all-purpose flour
1/4 tsp. instant yeast
1 1/4 cups (285 grams) lukewarm water
1/2 tsp. granulated sugar
1/2 tsp. salt
Extra-virgin olive oil.

Mix the flours and yeast in a mixing bowl. Using the paddle attachment, add water on low speed until the batter comes together. Increase the speed to medium and beat for 20-25 minutes until it cleans the bowl and comes together. (If it hasn’t started to come together in 20 minutes, add a few pinches more flour). The dough should still be quite wet. Add sugar and salt and mix for another 2-3 minutes. Cover the dough with plastic wrap and let it rise about 4 hours. Coat the baking pan or pans with olive oil. Pour the dough directly into the pan. With hands coated with olive oil, press the dough into a thin layer. Let it rest for 10-15 minutes, and then finish pressing it into the whole pan. It will be quite thin. Cover and let rise for another hour. Meanwhile, slice 7 Yukon Gold potatoes, peeled (about 4 lb.) into thin slices. Toss them with salt and let them exude moisture for about 15 minutes. Squeeze them dry in a colander to release more of their liquid. Toss them with a thinly sliced onion and about 2 T. chopped fresh rosemary. About 30 minutes before baking, preheat the oven to 425 degrees F (220 C) and put one rack on the oven’s top shelf. If using two pans, put another rack on the lower third. After the dough is proofed, spread on the potato topping. Brush with olive oil and sprinkle with more salt. Bake until the potatoes are brown at the edges and easily pierced with the tip of a knife, about 40 minutes.

Smooth Restaurant Style Hummus

December 1, 1990 Kristen

1/4 C. water
3 T. lemon juice
6 T. well stirred tahini
2 T. extra-virgin olive oil
1 15 ounce can drained and rinsed chickpeas
1 clove garlic, minced
1/2 tsp. salt
1/4 tsp. cumin
Pinch of cayenne
About 1 T. chopped fresh cilantro

Combine the water and lemon juice in one bowl, and the tahini and oil in another. Set aside about 12 of the whole chickpeas for a garnish. Put the chickpeas, salt, garlic, cumin, and cayenne in a food processor and process for about 15 seconds. Scrap down the sides of the processor. Then add the lemon water mix through the feed tube with the processor running for about 1 minute. Scrap down the sides several times. Then add the oil and tahini, with the processor running, until the hummus is fluffy. Put the hummus in a bowl, garnish with the cilantro and whole chickpeas, and drizzle with some olive oil if you want.

Avocado Cream

November 29, 1990 Kristen

1 ripe avocado, pitted, peeled, and cut in large pieces
Juice of 1 lime
1/2 C. sour cream
Salt, to taste

Place all the ingredients except the salt in a food processor and process until completely smooth. Scrape into a bowl and season to taste with salt. Serve Immediately.

Carrot Chips

November 29, 1990 Kristen

5 Minute Blender Tomatillo Avocado Ranch Dressing

November 28, 1990 Kristen

1 tomatillo, husk removed and roughly chopped
1 small jalapeno, seeds removed and roughly chopped
1 avocado, peeled and pitted
1/3 cup cilantro, packed
2 garlic cloves, peeled
2 tablespoons lime juice
1/2 teaspoon salt
1/2 teaspoon pepper
2 teaspoons dry parsley
1 teaspoons dry chives
1/2 teaspoons dry dill
1/2 teaspoon smoked paprika
1/2 teaspoon Worcestershire sauce
1 teaspoon white vinegar
1/2 cup real mayonnaise
1/2 cup sour cream
Hot sauce (optional)
Milk (optional)

Add all of the ingredients to a blender or food processor and “chop” then puree until smooth, scraping sides down as needed. Add milk, a tablespoon at a time to reach desired consistency. Taste and add additional salt, pepper and/or hot sauce to taste (I always add more salt). Chill before serving.

Auntie Peggy’s Garlic Spread

November 26, 1990 Kristen

6 Cloves fresh garlic; peeled
6 Green onions
1 pkg. (8 oz.) cream cheese; softened
2 C. Shredded cheddar cheese
2 T. Mayonnaise
3 tsp. Soy sauce

Makes enough for two whole loaves of French bread. In a blender of food processor, mince garlic. Add onions and chop finely. Add cream cheese and mix thoroughly. Then add remaining ingredients and process until well blended. Spread on halved loaves of French bread and place under broiler until bubbly.

Tuscan Frittata Affogata

November 26, 1990 Kristen

10 eggs
1/2 cup grated pecorino romano cheese
Salt and freshly ground pepper, to taste
2 T. plus 1 tsp. olive oil
8 oz. mild Italian sausage, casings removed
1 small yellow onion, cut into 1/4-inch slices
1 red bell pepper, seeded and cut into 1/4-inch slices
1 cup tomato sauce
6 oz. fresh mozzarella cheese, sliced
6 to 8 fresh basil leaves, thinly sliced
Directions:
Preheat an oven to 500Â°F.

In a large bowl, whisk together the eggs, pecorino romano, salt and pepper. Set aside. In the deep half of a frittata pan over medium-high heat, warm 1 Tbs. of the olive oil. Add the sausage and cook, breaking apart the larger pieces, until browned and cooked through, 6 to 8 minutes. Transfer to a bowl. Wipe out the pan with paper towels. In the same pan over medium-high heat, warm 1 Tbs. of the olive oil. Add the onion and bell pepper and cook until the onion is translucent, 3 to 4 minutes. Reduce the heat to medium and continue to cook, stirring occasionally, until the pepper is tender, about 10 minutes more. Add the sausage to the pan and pour in the egg mixture. Cook, using a rubber spatula to lift the cooked edges and allow the uncooked eggs to flow underneath, 2 to 3 minutes. Continue cooking until the eggs begin to set, 4 to 6 minutes more. Meanwhile, in the shallow half of the frittata pan over low heat, warm the 1 tsp. olive oil. Place the shallow pan upside down on top of the deep pan and flip the frittata into the shallow pan. Cook, covered, for 2 to 3 minutes. Uncover the pan and pour the tomato sauce onto the center of the frittata, gently spreading it to the edges. Arrange the mozzarella on top. Transfer the pan to the oven and bake until the cheese is melted, 3 to 5 minutes. Slide the frittata onto a serving plate, sprinkle with the basil and serve immediately. Serves 8 to 10.

Large Shell Pasta with Seafood Sauce

November 24, 1990 Kristen

3 T. olive oil
3 large garlic cloves, chopped
1/2 tsp. dried crushed red pepper
1 28-ounce can Italian plum tomatoes, chopped, juices reserved
1 10-ounce can baby clams, drained, juices reserved
4 T. chopped fresh parsley
1 tsp. dried basil, crumbled
1 tsp. anchovy paste
12 ounces large uncooked shrimp, peeled, deveined
12 ounces large shell pasta, freshly cooked

Heat oil in heavy large skillet over medium heat. Add garlic and dried red pepper and sautÃ© until fragrant, about 1 minute. Mix in tomatoes with reserved juices, reserved clam juices, 2 T. parsley, basil and anchovy paste. Cover skillet and cook 15 minutes. Uncover and simmer until sauce thickens, stirring occasionally, about 15 minutes. Add clams and shrimp. Simmer until shrimp are just cooked through, about 3 minutes. Season to taste with salt and pepper. Add pasta to sauce; toss to combine. Transfer to large bowl. Garnish with remaining 2 T. parsley.

Bacon Beer Cheese Soup with Chicken

November 23, 1990 Kristen

6 slices thick cut bacon
1 pound boneless skinless chicken breast
¼ cup butter
¼ cup flour
2 teaspoons garlic powder1/2 to 2 teaspoons ground chile de arbol (or 1/2 to 2 teaspoons cayenne pepper; to taste)
1 teaspoon smoked paprika
1 teaspoon kosher salt
1 teaspoon pepper
1 cup beer, Belgian style wheat beer (Blue Moon)
1 cup chicken broth
2 cups half and half
8 ounces mild cheddar cheese, shredded
1 teaspoon Worcestershire sauce
Chives
Croutons

Warm an 8 quart pot over high heat. Using clean scissors; cut bacon into pot. Cook bacon until lightly crisp, stirring occasionally. Meanwhile, cut chicken into bite size pieces. Remove bacon from pan and place on a plate. Add chicken into bacon grease to cook. Stir occasionally until chicken is cooked through. Remove chicken onto plate with bacon. Cut butter into 1 tablespoon pieces and add to pan drippings. Whisk in flour and spices. Add beer, broth and half & half. Whisk to combine and bring to a bubble. Add cheese whisk to combine, stir until you have a smooth mixture. Add Worcestershire sauce, chicken and bacon. Stir to combine. Allow to simmer until ready to serve, stirring occasionally.

Spinach-Baked Clams on the Half Shell

November 22, 1990 Kristen

1 dozen extra lg. clams or Eastern quahogs
1/2 lb. fresh spinach, stems removed
1 C. seasoned bread crumbs
1/4 C. parsley
2 cloves garlic, finely minced
1 stick butter, melted
1/4 tsp. white pepper
4 T. clam juice
Tabasco sauce (optional)
Lemon wedges (optional)

Scrub clams thoroughly and place in large saucepan with enough water to cover. Cover and steam, 5 to 10 minutes, or until shells open. Drain clams and juice in colander covered with cheesecloth and reserve broth. Remove clams from shells and coarsely chop. Place clams in large bowl. In small saucepan, combine spinach and enough water to steam. Cook about 5 minutes, remove from heat, drain, and pat dry, and chop coarsely. Add spinach to bowl with clams. Add bread crumbs, parsley, garlic, butter, pepper, and clam juice and mix well. Mold a heaping portion of stuffing on each half clam shell (you will not use all shells). Arrange on lightly greased baking sheet and bake in preheated 375 degree oven for 25 minutes. Serve hot and garnish with fresh lemon wedges and/or Tabasco sauce.

Pan Roasted Salmon with Tomato Jam and Rice Noodles

November 21, 1990 Kristen

4 ounces rice vermicelli or rice stick noodles
1/4 C. plus 1 T. canola oil
1 large jalapeÃ±o, seeded and minced (optional, if you can’t tolerate them)
1 garlic clove, minced
1/4 C. minced fresh ginger
1 large shallot, thinly sliced
1/2 tsp. Madras curry powder
2 T. Asian fish sauce
2 T. fresh lime juice, plus wedges, for serving
1 small red bell pepper, thinly sliced
3 T. chopped cilantro, plus leaves for garnish
1 small onion, minced
One 14-ounce can diced tomatoes, drained
1/2 tsp. crushed red pepper
2 T. light brown sugar
2 T. rice vinegar
Salt and freshly ground pepper
Four 6-ounce center-cut salmon fillets, with skin

Add the vermicelli to a saucepan of boiling water. Let stand off the heat for 10 minutes, until softened. Meanwhile, in a small skillet, heat 2 T. of the oil. Add the jalapeÃ±o, garlic and 2 T. of the ginger and cook over moderately low heat until fragrant, about 4 minutes. Add the shallot and cook, stirring, until softened, 5 minutes. Stir in the curry powder and remove from the heat. Add the fish sauce and lime juice, scraping up any bits stuck to the pan. Drain the vermicelli and shake dry. Cut into 4-inch lengths (more or less) and transfer to a medium bowl. Add the curry sauce, red bell pepper and chopped cilantro and toss well. In a small saucepan, heat 2 T. of the oil. Add the remaining 2 T. of ginger and the onion and cook over moderate heat until softened, about 4 minutes. Add the tomatoes, crushed red pepper, sugar and vinegar and cook over moderate heat, mashing and stirring occasionally, until thick and jamlike, about 10 minutes. Season the jam with salt and pepper. In a skillet, heat the remaining 1 T. of oil over high heat until the skillet is hot. Season the salmon with salt and pepper; add to the skillet, skin side up. Cook over medium-high heat for about 3-4 minutes. Turn the fish over, skin side down, and continue to cook for another 3-5 minutes, checking with the tip of a knife inserted into the fish, to check that it’s not overcooked. You should only cook the fish until it’s slightly translucent in the center. Once it is (and the thickness of your fish will determine that), remove it from the heat. Note: If you’re more comfortable broiling your fish, feel free to do so. Spoon the vermicelli onto plates, top with the salmon and tomato jam. Garnish with cilantro and serve with lime wedges.

Texas Surprise Garlic Meatball Appetizer

November 20, 1990 Kristen

50 to 60 cloves fresh garlic, peeled
12 oz. sharp Cheddar cheese
1/3 cup fresh parsley leaves (stems removed)
1 to 2 jalapeno peppers (optional)
6 cloves fresh garlic
6 oz. hot pork sausage
6 oz. mild pork sausage
2-1/4 cups buttermilk baking mix

Blanch 50 to 60 cloves garlic in boiling water 3 to 4 minutes. Drain and set aside to cool. In food processor fitted with shredding disc, grate cheese. Remove and set aside. Allow cheese and sausage to come to room temperature before mixing. In dry food processor bowl, chop parsley and peppers, if used, using steel blade. Use garlic press or side of wide-bladed knife to crush 6 cloves garlic. Add to processor, along with sausages and baking mix. Process until well mixed. Add cheese, and process only until well combined. Shape into 50 to 60 small balls, inserting a whole blanched garlic clove in each. At this point, balls may be frozen for baking at a later time. To bake at once, place balls on ungreased baking sheet. Bake at 325Â°F (160Â°C) for 20 to 25 minutes or until golden brown. Serve hot as an appetizer, plain, or with a bowl of plain yogurt for dipping.

Vermont Cheddar Gougères with Smoked Salmon Filling

November 19, 1990 Kristen

Gougères:
1 cup water
8 tablespoons (1 stick) Salted Butter, cut into cubes
1/4 teaspoon salt
1/4 teaspoon sugar
1 cup Unbleached All-Purpose Flour
4 large eggs
6 ounces Sharp or Extra-Sharp Cheddar, grated (about 1 1/2 cups)
1/3 cup grated Parmesan cheese, divided
1 teaspoon dry mustard
Pinch ground red pepper (cayenne)

Filling:
8 ounces Cream Cheese, softened
1/2 -1 cup finely minced smoked salmon
1/4 cup finely chopped fresh chives
1 tablespoon hot sauce
About 3 tablespoons Sour Cream
1/4 cup finely chopped red bell pepper

To make gougères: Preheat oven to 425°F. Line baking sheet with parchment paper. In saucepan, heat water, butter, salt and sugar until butter is melted. Add flour all at once and stir vigorously until mixture breaks away from side of pan and forms smooth ball. Remove from heat and let rest for two minutes. Beat in eggs one at a time, stirring quickly so egg doesn’t cook, until dough is firm, smooth and waxy. Add all of cheddar, all but 2 tablespoons of Parmesan, mustard and red pepper, and stir until well blended. Transfer mixture to a pastry bag fitted with large plain tip. Pipe dough into two dozen small round mounds, evenly separated. Sprinkle tops with remaining Parmesan. Bake for 10 minutes. Reduce oven temperature to 375°F and bake for 20 to 25 minutes longer or until completely golden brown.

To make filling: Beat together cream cheese, salmon, chives and hot sauce. Stir in sour cream to achieve proper consistency for filling. Stir in red peppers. Make small slit in side of each gougère. Scrape filling into pastry bag or plastic bag. Cut off corner and squeeze some of filling into each gougère.

Caramelized Onion and Apple Tassies

November 18, 1990 Kristen

8 Tablespoons (4-ounces) unsalted butter, softened
4 ounces cream cheese, softened
1 1/2 cup unbleached all-purpose flour
Pinch of kosher salt
4 bacon slices
1 Tablespoons unsalted butter
1 medium sweet onion, finely diced
2 large Granny Smith apples, peeled and finely diced
1 Tablespoon light brown sugar
1 Tablespoon apple cider vinegar
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 teaspoons fresh thyme, minced
1/2 cup (2-ounces) aged White Cheddar cheese, grated
1 Tablespoon crÃ¨me fraÃ®che
1 extra large egg

In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and cream cheese together until smooth. Gradually add the flour and salt, beating at low speed until well blended. Shape the mixture into 24 balls. Place on a baking sheet, cover and chill for 1 hour. Meanwhile, cook the bacon in a non-stick skillet over medium heat until browned and crisp. Drain on paper towels and finely chop; set aside. Drain all but 1 tablespoon of bacon fat from the skillet and return to medium heat and add the butter. Add the onion and sautÃ© for 5 minutes. Add the apple, brown sugar, vinegar, salt, pepper, and thyme and cook, stirring occasionally, until golden brown, about 10 minutes. Remove from the heat, transfer the mixture to a medium bowl, and cool completely. Once cooled, add the cheese, crÃ¨me fraÃ®che, egg, and cooked bacon, mixing until combined. Preheat the oven to 350Âº F. Place the dough balls into the cups of a lightly greased 24-cup mini-muffin pan. Press the dough up the sides of the cups to form a cup. Divide apple mixture evenly between the dough cups. Bake for 20-25 minutes or until golden brown. Remove the tassies from the pan to a wire rack and allow to cool slightly. Serve warm or at room temperature. Enjoy!

Garlic Puffs

November 17, 1990 Kristen

1 small head fresh garlic, separated into cloves
Â½ cup butter
1 cup flour
Â¼ teaspoon salt
4 eggs

Cover garlic cloves with boiling water. Let stand 5 minutes. Drain, peel and finely mince. Melt butter in water in saucepan. Add garlic, flour and salt all at once. Cook, stirring, until mixture forms into a ball. Cool slightly, and then add eggs one at a time, beating after each addition until mixture is smooth. Drop by less than teaspoonfulâ€™s onto greased sheet. Bake at 400Âº for 10 minutes; reduce heat to 325Âº and bake 20-25 minutes longer or until golden. Remove from oven and cut in half. Cool. Fill with Garlic Filling.

Garlic Filling:

1 small head fresh garlic, in cloves
1/2 cup heavy cream
1 cup grated Parmesan cheese
1 green onion, finely chopped
2 tablespoons chopped pimiento
2 tablespoons chopped black olives
2 tablespoons chopped roasted almonds

Cover garlic cloves with boiling water. Cook until cloves are tender. Peel and mash. Whip cream. Stir in garlic and remaining ingredients. Fill puffs.

Grilled Steaks with Blue Cheese Garlic Sauce Recipe

November 16, 1990 Kristen

4 Beef Loin Tenderloin Steaks (Or other cut of beef)
Sea salt
Freshly cracked black pepper

1/4 cup crumbled Blue Cheese
1 tablespoon Worcestershire sauce
2 tablespoons milk or cream
1 tablespoon butter
2 garlic cloves, grated

Preheat grill. Bring steaks to room temperature. Add sea salt and freshly cracked black pepper to both sides of steak. Place on grill and cook until desired doneness. For sauce, add crumbled blue cheese, Worcestershire sauce, milk, butter and garlic to a small saucepan. Bring to a boil over medium heat and boil for 2 – 3 minutes, or until cheese is mostly melted and sauce is very fragrant. Serve sauce over grilled steaks.

Roasted Garlic & Blue Cheese Dip

November 15, 1990 Kristen

6 lg. Heads fresh garlic
16oz. cream cheese
4 oz. Blue cheese
3/4 C. Milk
2 tsp. Chopped fresh parsley

Remove outer covering on garlic. Do not peel or separate the cloves. Place each garlic head on a large square of heavy aluminum foil. Fold up the foil, so the cloves are completely wrapped. Bake for 1 hour at 350 degrees. Remove garlic from oven and cool for 10 minutes. Separate cloves and squeeze cloves to remove cooked garlic. Discard skins. In food processor, mix cheeses, milk and garlic until smooth. Place in serving dish. Sprinkle with parsley. Serve as a dip with cruditÃ©s (mixed vegetables) or crackers for dipping. Makes 5 cups.

Million Dollar Chicken

November 14, 1990 Kristen

3 1/2 pound whole chicken, preferably organic
Kosher salt
Freshly ground black pepper
3 to 4 garlic cloves, lightly smashed
1 lemon
1 bay leaf
5 sprigs fresh thyme
Olive oil
1 slice sourdough, cut 3/4-inch thick (day old bread is perfect!)
Maldon salt

For the Creme Fraiche Glaze:
1 cup creme fraiche
1 lemon, zested and juiced
1 tablespoon shallots, grated on a fine zester
1 teaspoon Aleppo pepper

The day before you plan to cook the chicken, season it well inside and out with salt and pepper. Stuff the cavity of the chicken with the garlic, 1 of the lemons, the bay leaf and thyme. Refrigerate. (The bird can be trussed with butcher twine if you are so inclined, but it is not necessary.) On the day/night you plan to cook the bird, take the chicken out of the refrigerator 30 minutes before you plan to roast it. Preheat the oven to 425 to 450 degrees. In a pan large enough to accommodate the chicken, oil the pan lightly with olive oil, place the piece of sourdough in the center of the pan and then put the chicken on top of the bread. Drizzle the bird with olive oil or brush with butter (we use olive oil at the Grill). Place the pan in the oven and roast for 40 to 50 minutes, basting it every 12 to 15 minutes with the fat and drippings that render from the bird. While the chicken roasts, assemble the glaze by combining all of the ingredients and whisking them together. When the chicken is almost done (the juices are running pink and/or the legs are beginning to wiggle a bit when you give them a shake), take a pastry brush and slather on a bit of the creme fraiche glaze. The glaze will begin to caramelize. Brush on another layer and let this last glazing caramelize. At this point the chicken should be cooked through and nicely golden brown. The sourdough underneath the chicken will be nicely browned and crisped on the side in contact with the pan, and moist and juicy on the side in contact with the chicken. Let the chicken rest for 10 minutes before cutting it into serving pieces. Cut the sourdough into 2 to 4 pieces and serve with the chicken. Garnish with lemon wedges and sprinkle it with Maldon salt.

No Boil Baked Penne

November 13, 1990 Kristen

1 jar pasta sauce (26oz)
1 1/2 cups water
15 oz. ricotta
2 cups shredded mozzarella, divided
1/4 C. parmesan cheese
1 lb. sausage, cooked and crumbled
8 oz. uncooked penne

Preheat oven to 400 degrees. Lightly grease 9×13 pan; set aside. Combine sauce, water, ricotta 1 C. of mozzarella, sausage, parmesan and penne. Pour into 9×13 pan and cover with foil. Bake for 55 minutes. Remove foil and top with remaining mozzarella cheese. Bake for 5 to 10 minutes, until bubbly.

Bacon Wrapped Caramelized Sesame Asparagus

November 12, 1990 Kristen

1 bunch of asparagus, about 20-25 spears, stems removed
4 slices thick-cut bacon
1 1/2 tablespoons olive oil
1/2 tablespoon toasted sesame oil
1 1/2 tablespoon brown sugar
1 garlic clove, minced or pressed
1/2 tablespoon toasted sesame seeds

Preheat oven to 400 degrees F. Line a baking sheet with aluminum foil and place a wire rack on top. Spray the rack with nonstick spray. In a small bowl, whisk together oils, brown sugar and garlic. Set aside. Bunch together 5-6 asparagus spears and tightly wrap a piece of bacon around the bundle. Place on the wire rack seam-side down and repeat. Using a pastry brush, a spoon or even your hands (I did thisâ€¦), brush the spears thoroughly with the oil/sugar mixture. Give each bundle a hefty sprinkle of sesame seeds. Roast for 35-40 minutes, or until bacon is crispy. Serve warm.

Caliente Cheese & Egg Brunch Dish

November 11, 1990 Kristen

8 eggs
1 tsp. Tabasco sauce
1/2 C. all-purpose flour
1 tsp. baking powder
1/4 tsp. salt
3 cups shredded Monterey Jack cheese
1 1/2 cups shredded Cheddar cheese
1/3 C. minced green bell peppers
2 T. sliced black olives
2 T. chopped green chiles

Lightly grease a 9-inch square pan. Heat oven to 375Â°F-190Â°C. Combine eggs and Tabasco sauce in a mixing bowl. Use high speed on mixer to beat until light and fluffy, about 5 minutes. Add flour, baking powder and salt. Mix well then stir in cheeses, green pepper, olives and green chiles. Pour into prepared pan and bake 20-25 minutes. Let stand 5 minutes before serving. Cut into 8 pieces.