Cardamom Pistachio Cookies

Cardamom Pistachio Cookies

Cardamom Pistachio Cookies

 

1 cup (2 sticks) unsalted butter, chilled

1/2 cup superfine sugar

1 tsp. vanilla extract

2 egg yolks

2 cups flour

1/2 tsp. salt

1 tsp. cardamom seeds, crushed using a mortar and pestle

1/4 cup sparkling decorative sugar

1/4 cup chopped pistachio nuts

 

Heat the oven to 375 degrees. Using an electric mixer, cream the butter until smooth. Add the sugar and beat for one minute. Add the vanilla extract and egg yolks and beat an additional minute. Sift together the flour and salt. Spoon the flour mixture into the butter mixture and add the cardamom. Beat on low speed, then increase to medium and mix until the batter is combined. Spoon the dough into a cookie press and press out onto ungreased baking sheets. Or roll the dough into a log, wrap in parchment paper and chill for two hours before slicing into rounds and arranging evenly onto the cookie sheets. In a small bowl, combine the sparkling sugar and the pistachio nuts, then sprinkle some on each cookie. Bake just until the edges of the cookies start to turn a pale golden color, about 8 to 10 minutes. Let the cookies cool on the baking sheet, then remove carefully to a wire rack. The cookies will firm up as they cool. When they are completely cool, store in an airtight container. They may be kept frozen up to two months.

Peach Rosemary Glaze

Peach Rosemary Glaze

Peach Rosemary Glaze

 

4 pounds/1.8 kg yellow peaches, peeled, pitted, and diced (about 6 cups)

2 cups/680 g honey

Grated zest and juice of 1 lemon

1 T. minced fresh rosemary

1/2 tsp. kosher salt

 

Prepare a boiling water bath and 5 half-pint/250 ml jars. In a large, nonreactive pot, combine the peaches, honey, and lemon zest and juice. Give the contents of the pot a good stir to help integrate the peaches and honey. Place the pot over high heat and bring to a rolling boil, then lower the heat to medium-high. Cook for 15 to 20 minutes, stirring regularly, until the liquid thickens and the peaches turn a dusky rose color.

Remove the pot from the heat and puree the peaches into a thick glaze, using an immersion blender. Stir in the rosemary and salt. Funnel the glaze into the prepared jars, leaving 1/2 inch/12 mm of headspace. Wipe the rims, apply the lids and rings, and process in a boiling water bath for 10 minutes. note: You can vary the flavors you include. I’ve made batches with both fresh thyme leaves and red pepper

flakes to delicious results.

One Pot Pantry Pasta

One Pot Pantry Pasta

One Pot Pantry Pasta

 

1 pound dried pasta like spaghetti or linguine

2 cups cubed sweet potatoes or winter squash, cubed, or 2 bell peppers, diced

1 red, white, or yellow onion, thinly sliced

2 cups cherry tomatoes

2 cups fresh basil, or greens spinach or kale, chopped

3 cloves garlic, thinly sliced

2 T. olive oil

1 tsp. salt

1/2 tsp. black pepper

4 cups water

1/4 cup Parmesan cheese, grated

 

Add all of the ingredients except for the cheese into a large pot or Dutch oven. Turn heat to high. Allow the mixture to boil, about 9-12 minutes, stirring often. (This will help the pasta from sticking.) Reduce to a simmer for an additional 10-15 minutes. As the liquid evaporates, the starch from the pasta will thicken the “sauce.” When everything is cooked to your liking, turn off heat and sprinkle in the cheese. Stir to combine and serve immediately. Enjoy!

Pumpkin Whipped Cream

Pumpkin Whipped Cream

Pumpkin Whipped Cream

 

1 cup heavy whipping cream, very cold

1/4-1/2 cup powdered sugar (to taste)

1 tsp. pumpkin pie spice

1 tsp. pure vanilla extract

1 pinch salt

1/2 cup pumpkin puree

 

Chill a large mixing bowl and the beaters of an electric mixer in the freezer for about 15-20 minutes. Pour the cold, heavy whipping cream into the chilled bowl. Add the powdered sugar, pumpkin spice, vanilla, and salt and whip on medium speed until medium peaks form, about 1-3 minutes. Add the pumpkin puree and continue whipping until the mixture forms stiff peaks. Be careful not to over-whip. Taste and adjust sweetness and spices as desired. Use immediately as a topping for pies, cakes, hot drinks, or other fall desserts.

Apple Bacon Cobbler

Apple Bacon Cobbler

Apple Bacon Cobbler

 

4-5 Slices of bacon

¼ cup (1/2 stick) butter

6 cups of sliced apples (any variety you have on hand)

1 cup apple juice, apple cider or water

1 tsp cinnamon

¼ tsp. fresh grated nutmeg

1-1/2 cup sugar (divided)

1-1/2 cup all-purpose flour

1 T. baking powder

½ tsp. salt

1-1/2 cup Buttermilk (regular milk will work too)

 

Preheat oven to 350 degrees. Choose a cake or lasagna pan that you want to serve your cobbler in. Place your bacon in this pan and throw it in the oven to start cooking while you do the next step. Mix together apples, juice, ½ cup sugar, cinnamon and spices in a pot. Bring to a boil on medium-high heat and cook for about 10 minutes. Add more liquid if needed, you want this a little on the soupy side. Check on the bacon and remove the pan when the bacon is done. Chop bacon into small pieces and throw it in the pot with the apples. Leave the bacon grease in the pan! Add ½ stick of butter to the pan and throw it back into the oven to melt. In a separate bowl, mix 1 cup sugar, Bisquick and buttermilk (throw in a little extra cinnamon if you are feeling wild!) Now, we are ready for the assembly, which is really the important part. Remove the pan containing the bacon grease and butter from the oven. Pour the batter over the happy pork-fat mixture. Spoon the apple-bacon mixture gently over the batter and then pour any remaining batter over the top. The key is to let this cobbler mix together on its own for layers of salty-sweet goodness. Bake at 350 for approximately 30 minutes, or until the top is golden brown.

Herb Crusted Pork Tenderloin w Cranberry Chutney

Herb Crusted Pork Tenderloin w Cranberry Chutney

Herb Crusted Pork Tenderloin w Cranberry Chutney

 

1 pork tenderloin

1 egg white

½ cup almond flour

1 tsp. dried sage

1 tsp. dried thyme

Salt and pepper

 

3 shallots, coarsely chopped

1 T. avocado oil

1 (12-oz) bag fresh cranberries

1/2 cup coconut sugar

3/4 cup orange juice

1 T. apple cider vinegar

1/2 tsp. salt

1/2 tsp. black pepper

 

Preheat the oven to 400 degrees. Whip an egg white in a bowl until slightly frothy. Place the pork tenderloin in the bowl with the egg white and toss to coat the pork. Dump out the excess egg. In a small bowl combine almond flour, sage, thyme, salt and pepper. Power almond flour mixture over pork and pat it down to coat. Place a large skillet over high heat and add oil. Once pan is hot, add pork and cook for about 2 minutes on each side or until lightly browned. Then transfer pork to a foil lined baking sheet. Bake for 20 minutes, then remove and tent with more foil. Let sit for 10 minutes so juices rest. While the pork is cooking start your chutney. In a medium sized saucepan add shallots and oil and cook for 5 minutes or until shallots are translucent. Then add cranberries, coconut sugar, orange juice and apple cider vinegar to the pan. Cook on medium high until cranberries start to burst and sauce thickens, about 10-15 minutes. Then season to taste and add a T. more coconut sugar if it is too tart for you. Enjoy!

Pasta con le Sarde

Pasta con le Sarde

Pasta con le Sarde

 

½ cup currants

¼ tsp. red-pepper flakes

½ cup dry white wine

1 T. butter

½ cup unseasoned dry bread crumbs

½ cup plus 6 T. extra-virgin olive oil

1 medium onion, finely chopped

2 small cloves garlic, minced

1 pound fennel, bulb finely chopped, fronds chopped and reserved

1 T. fennel seeds, crushed

Salt

1 pound canned sardines

1 pound bucatini pasta

½ cup pine nuts, toasted

¼ cup capers, rinsed

Freshly ground black pepper

 

Bring a large pot of water to a boil. Combine the currants, red-pepper flakes and wine in a bowl; set aside. In a small sauté pan, melt the butter. Add the bread crumbs and cook, stirring, until golden brown. Transfer to a bowl, stir in 2 T. of the olive oil and set aside. In a heavy skillet, heat ½ cup olive oil over medium-low heat. When hot, add the onion, garlic, fennel bulb and fennel seeds. Season with salt. Cook, stirring occasionally, until the fennel is tender, about 25 minutes. Add the wine mixture and the sardines, breaking them into pieces with a fork. Bring to a boil and gently simmer for 10 minutes. Add enough salt to the boiling water so that it tastes salty. Boil the bucatini until al dente, 6 to 8 minutes; strain. Return the pasta to the pasta pot and set over low heat. Fold in the fennel-sardine mixture. Toss in the remaining 4 T. olive oil. Add 3/4 of the fennel fronds, the pine nuts, the capers and a quarter of the bread crumbs. Season to taste with salt and pepper. Divide pasta among plates and sprinkle the remaining bread crumbs and fennel fronds over each. Serve immediately.

Rice Noodles with Chicken

Rice Noodles with Chicken

Rice Noodles with Chicken

 

1/3 pound rice noodles

1/4 cup canola or corn oil

1/3 pound boneless chicken, shredded or diced small

1/2 to 1 cup bean sprouts

1/2 cup snow peas, slivered

1/2 cup shiitake mushroom caps, sliced

2 T. fish sauce

2 T. soy sauce

2 T. rice wine or white wine

1 egg, lightly beaten

3 or 4 scallions, trimmed and slivered, for garnish

 

Cover noodles in hot water while preparing the other ingredients. Heat a pot of water until steam rises. Put all but a T. of the oil in a wok or large skillet, and turn heat to high. When it smokes, add the chicken, and stir until it loses its color; it doesn’t cook through. Remove with slotted spoon. Add bean sprouts, peas and shiitakes. Sitr until wilted and beginning to brown. Add sauces and wine. Remove from the pan. Drain noodles and dip them in the boiling water with tongs or in a strainer for about 5 seconds. Drain. Add remaining oil and the egg to pan, still over high heat. Stir to scramble. Add drained noodles and cooked ingredients, and toss, lifting (scrape, if necessary) repeatedly, until all are mixed together and hot. Garnish with scallions and serve.

Pumpkin Soup with Sage and Bacon

Pumpkin Soup with Sage and Bacon

Pumpkin Soup with Sage and Bacon

 

2 T. butter

1 onion (finely chopped)

1 garlic cloves (finely chopped)

1 lb. potatoes

2 1/4 cups pumpkin

2 3/4 cups vegetable broth

1 cup cream

2 tsp. ginger (freshly grated)

1/2 tsp. lemon juice

1 pinch grated nutmeg

salt

freshly ground pepper

4 bacon (sliced, diced)

5 sage leaves (fresh)

1 T. extra-virgin olive oil

 

Heat the butter in a large sauce pan and fry the onion and garlic. Add the potatoes and pumpkin (if using puree add after potatoes are cooked through), cook for a few minutes, stirring. Stir in the vegetable stock and cook for 25 minutes until the vegetables are soft. Puree all in a blender, return to pan and add the cream. Add a bit more stock if desired. Add the ginger, season with lemon juice, salt, pepper and nutmeg. Fry the bacon in  small pan in the butter until crisp. Remove and drain on paper towel. Add the sage to the pan and fry for 30 seconds. Add the bacon and sage to the soup, drizzle with the olive oil and season with fresh pepper.

Lunar Witch Tea

Lunar Witch Tea

Lunar Witch Tea

 

4 cups of water

¼ cup dried lavender petals

4 T. of Peppermint Tea

Honey to taste

 

Bring the water to a boil and add in the tea and lavender petals. Let steep for 3 to 4 minutes. Serve and add honey to taste.

Apple Cheddar Bacon Breakfast Strata

Apple Cheddar Bacon Breakfast Strata

Apple Cheddar Bacon Breakfast Strata

 

Butter or bacon fat, for the pan

3 eggs, beaten

1½ cups milk, whole or 2%

¼ tsp. salt

Generous pinch of pepper

2 tsp. Worcestershire, optional

2 tsp. Dijon or 1 tsp dry mustard

¾ lb. (a med-sized loaf) rustic bread,[1] day-old, sliced

¾ lb. honeycrisp [2] apples, peeled, cored, and thinly sliced

9 oz. aged white cheddar, shredded

2 T. dried rosemary

1 lb. thick-cut bacon, cooked to moderately crispy and chopped

3½ oz. gouda (not smoked), shredded

 

Grease an 8×8 baking pan with bacon fat or butter; set aside. Place the eggs, milk, salt, pepper, (Worcestershire), and mustard into a mixing bowl or pitcher and mix it thoroughly; set aside. Next, create three layers in the following manner:  Line the bottom of the pan with a layer of bread. Make sure to leave no gaps in the layer, tearing off small pieces of bread or crumbling some of it into crumbs as necessary, to fill them in. Pour just enough of the egg mixture over the bread to moisten all of it. Distribute half the apples over the eggy bread. Cover that with half the cheddar, then a third of the rosemary, and then half the bacon.  Lay down another layer of bread. Take an opportunity to push down on the whole thing, to compress it somewhat, and to help ensure that it’s level. Pour enough of the egg mixture over the bread to moisten all of it thoroughly. Then build the rest of the layer: the rest of the apples, all the gouda, another third of the rosemary, and the rest of the bacon. Top it off with another layer of bread. Press down again. Pour the remainder of the egg mixture over the bread. Cover that with the remaining rosemary and cheddar.  Cover tightly with foil. Place it in the refrigerator overnight (or see “options” paragraph). The next morning, pop it into a preheated 350°F oven for 35 minutes, then remove the foil and continue baking for 25 minutes, or until the top has browned. Remove from the oven and let rest until cold (or see “options” paragraph).   Cover with foil and place in the refrigerator overnight. 5. The next day, whenever you’re hungry, cut the strata into six pieces, and microwave each piece for 2 minutes with full-on nuclear power.

Clam Chowder Board

Clam Chowder Board

Clam Chowder Board

 

26-inch (66-cm) food board

Clam Chowder

5 cups (150 g) shredded lettuce

2 pounds (908 g) baby shrimp

1 cup (240 ml) cocktail sauce

Parsley, for garnish

2 baguettes, sliced

¼ cup (60 g) unsalted butter

3 cups (150 g) oyster crackers

6 ounces (168 g) Ritz crackers

 

Place a hot pad in the center of the board for the clam chowder. To make the shrimp cocktails, add a 1/2 cup (15 g) shredded lettuce to 10 small cups. In a medium bowl, add the shrimp and cocktail sauce and gently stir, being careful not to break the shrimp. Add 1/3 cup (80 g) of the shrimp cocktail mixture on top of the lettuce. Add a sprig of parsley to garnish. On the inside edge of the board, on either side, place 5 shrimp cocktails. In between the shrimp cocktails, on the inside edge of the board, fan the baguette slices. Place a small bowl with the butter nearby. In a circular pattern, fan out the Ritz crackers, then add oyster crackers. Garnish any open spaces with the parsley.

Pear Honey Butter

Pear Honey Butter

Pear Honey Butter

 

10 lbs. ripened pears, peeled, cored, sliced

1 cup water

1 cup honey

 

Place your pear slices inside your slow cooker. Add in the water and honey. Cover and cook on low heat for 10 hours. You can stir if you want to but it’s not necessary. When your pears are done, they will have darkened in color, but won’t dry out through cooking. Either use your blender and puree your softened pears in batches until it is done or use an immersion blender to make a smooth consistency.

Peace Tea

Peace Tea

Peace Tea

 

To be served to others in the home when tempers are high, this tea is especially good for quarreling couples to ease their anger and to inspire forgiveness. You must match the number of fresh sprigs of thyme to the number of people who need peace (for example, two angry people, two sprigs of thyme). The thyme will serve as their poppets. Bring the sprigs together and bind with cooking twine. As you do so, focus your intent on whom these branches represent and how they may make peace with one another. Place these in a blue or white teapot. Gently shower the other ingredients over the shoots. Know that passionflower will bring communication, calm, and honesty, and that the violet blossoms will soothe their wounds and protect the heart from the pain getting worse. Slowly bring a pot to boil; no need to rush. Brew the tea for 5 to 7 minutes. If possible, encourage people to sweeten each other’s tea, or to pass the honey around.

 

1 tsp. passionflower

1 tsp. violet blossoms

2 to 3 sprigs fresh thyme

1 tsp. honey

 

This tea may also be drunk alone to simply instill peace throughout your being.

 

You can never get a cup of tea large enough or a book long enough to suit me. – C.S. Lewis

Roasted Shallots with Maple-Miso Butter

Roasted Shallots with Maple-Miso Butter

Roasted Shallots with Maple-Miso Butter

 

1 stick (4 oz/113 g) unsalted butter, at room temperature

2 T. shiro miso (white miso)

1 T. maple syrup, plus more to taste

1 T. white and black sesame seeds (optional)

1 pound (454 g) shallots, peeled and halved if large

Finely chopped fresh chives (optional), for garnish

 

In a medium bowl, stir together the butter, miso, and maple syrup until combined. Add the sesame seeds (if using) and mix to incorporate. Taste and add more maple syrup, if you’d like a little more sweetness. Transfer the butter to a piece of plastic wrap or wax paper and roll into a cylinder. Refrigerate or freeze until needed. Position a rack in the middle of the oven and preheat to 325°F (160°C). Place the shallots on a quarter-sheet pan and add pats of the miso-maple butter all around. Place in the oven for 5 minutes, or until the butter melts. Gently shake the pan to coat the shallots in the butter, cover with foil, and return to the oven for about 1 hour, or until the shallots are tender and starting to collapse. Lift the foil, baste with the melted butter, then re-cover and return to the oven for another 10 minutes, repeating the basting two more times, or until the shallots are lacquered and glistening. Remove from the oven and let cool before serving warm or at room temperature, garnished with the chives, if you like.

Crispy Ramen with Cabbage and Bacon

Crispy Ramen with Cabbage and Bacon

Crispy Ramen with Cabbage and Bacon

 

1¼ pounds (567 g) green cabbage, cut into 1-inch (2.5 cm) pieces (½ head)

6 scallions, cut into 1-inch (2.5 cm) pieces

1 large carrot (4 oz/113 g), thinly sliced on the bias

4 slices bacon (3 oz/85 g), cut crosswise into 1-inch (2.5 cm) pieces

One 2-inch (5 cm) piece fresh ginger, cut into thin matchsticks

3 T. extra-virgin olive oil

Kosher salt and freshly ground black pepper

3 T. toasted sesame oil

2 T. oyster sauce

2 T. soy sauce

1 T. Worcestershire sauce

20 ounces (567 g) fresh ramen noodles

Furikake (optional), for serving

 

Position two racks in the middle and lower third of the oven and preheat to 425°F (220°C). Bring a large pot of water to a boil. On a half-sheet pan, toss together the cabbage, scallions, carrot, bacon, ginger, and olive oil. Season with salt and pepper and stir to combine. Roast on the middle rack for 15 to 20 minutes, or until the cabbage starts to soften and brown. Meanwhile, in a small bowl, stir together the sesame oil, oyster sauce, soy sauce, and Worcestershire sauce. Set aside. Add the ramen noodles to the boiling water and cook according to the package directions. Drain and rinse under cold water. (This helps keep the noodles separate.) Remove the hot sheet from the oven and add the noodles and sauce. Toss everything to coat well; I find it easiest to use chopsticks or tongs. Spread in an even layer, pushing some of the noodles to the edges (they’ll get very crispy there).  Roast on the lower rack for 25 to 30 minutes, or until the noodles are browned and crispy at the edges. Using a metal spatula, turn and toss the noodles to reveal the crispy pieces. (For even crispier noodles, re-spread in an even layer and roast for 5 minutes more.) Sprinkle with the furikake, if desired, and serve immediately. For vegetarian crispy noodles, replace the bacon with 7 ounces (198 g) fresh shiitake and/or maitake mushrooms, quartered or torn into bite-size pieces, and add an additional 1 T. sesame oil to the sauce.

Bucatini With Tuna

Bucatini With Tuna

Bucatini With Tuna

 

Salt

1 pound bucatini (or penne)

5 T. extra virgin olive oil

1 clove garlic, smashed

1 small shallot, minced

2 large pinches chili flakes, or to taste

½ cup pitted oil-cured black olives, sliced

¼ cup large salt-cured capers, well-rinsed

½ cup canned chickpeas

12 ounces imported canned solid tuna, drained

¼ cup chopped flat-leaf parsley leaves

¼ cup chopped mint leaves

Freshly ground black pepper

½ cup coarse, lightly toasted bread crumbs.

 

Bring a large pot of salted water to a boil. Cook bucatini for about 8 minutes, until al dente. Meanwhile, heat 2 T. oil in a very large skillet if using bucatini, a large skillet for penne. Add garlic and shallots. Sauté until soft. Add chili flakes, olives, capers and chickpeas and cook another minute or so. Break up tuna in flakes and add. Cook until ingredients are warm. Remove from heat. Drain pasta, reserving about a cup water. Add pasta, parsley and mint to skillet. Return to low heat and toss well. Add remaining olive oil and pasta water to moisten ingredients. Season with salt, black pepper and more chili flakes if desired. Transfer to a warm serving bowl, top with bread crumbs and serve.

Golden Tomato Soup with Fennel

Golden Tomato Soup with Fennel

Golden Tomato Soup with Fennel

 

2 cups ( 3/4-inch) cubes bread, crusts removed

1 clove garlic

2 T. chopped red onion

2 pounds golden tomatoes, chopped

1/2 cup chopped fennel (about 1/2 bulb)

Lemon juice, divided

1 T. red wine vinegar

Dash pimenton de la vera, or paprika

1/4 tsp. ground cumin (I left this out)

Salt

1/4 cup plus 1 tsp. olive oil, divided

1 cup ice water

1/2 cup finely diced fennel (about 1/2 bulb), for garnish

3 tsp. minced fennel fronds, for garnish

 

Place the bread in a bowl and add enough water to cover. Let stand at least 30 minutes to soften. Squeeze the bread dry and put it in the blender with the garlic, onion, tomatoes and the chopped fennel. Purée until smooth. Add the juice of half a lemon, the vinegar, pimenton, cumin and 1 tsp. of salt and purée again. With the motor running, in batches if necessary, gradually add the one-fourth cup oil and the ice water. Chill well. In a small bowl, stir together the finely diced fennel and the minced fronds. Moisten with the remaining 1 tsp. of oil and season with a couple drops of lemon juice and a sprinkling of salt. Before serving, stir the purée through a fine mesh strainer if you want a perfectly smooth soup. Otherwise, whisk it to gently reincorporate anything that might have separated. Taste and add more salt if necessary. Divide evenly among 4 to 6 chilled soup bowls and garnish with 1 to 2 T. of the diced fennel mixture before serving.

Blueberry Bannock Scone

Blueberry Bannock Scone

Blueberry Bannock Scone

 

1 1/4 cups all-purpose flour, plus more for dusting

1/2 cup finely chopped pecans

1/2 cup wheat germ

1 T. baking powder

1/2 tsp. salt

1/2 tsp. cinnamon

5 T. sugar

5 1/3 (1/3 cup) T. unsalted butter, chilled

1/2 cup buttermilk

2 large eggs

1 cup blueberries

1 tsp. water

 

Preheat the oven to 400 degrees. Lightly sprinkle a 14-x-16-inch baking sheet with flour, or line with a Silpat, and set aside. In a large bowl, combine the flour, pecans, wheat germ, baking powder, salt, cinnamon and 2 T. of sugar. Cut the butter into the flour mixture with a pastry blender or fork until it has the consistency of small crumbs. In a small bowl, combine the buttermilk and one egg. Add to the flour mixture and stir until just moistened. The dough will be quite wet and sticky; work it as little as possible.

Divide the dough in half and shape one piece into a 9-inch circle on the prepared baking sheet. Spread the blueberries evenly over the circle and sprinkle with 1-2 T. of sugar. On a lightly floured piece of parchment paper, form a 9-inch circle with the remaining dough and gently slide it on top of the berries. With the backside of a knife, score the top in 8 wedges. Beat the remaining egg with the water and lightly brush the egg wash over the top of the scone. Sprinkle with the remaining T. of sugar.  Bake until the scone is golden brown, 20 to 30 minutes. Remove from the oven and place on a cooling rack. When cool, cut into wedges and serve.

Catherine Newman’s Ricotta and Spinach Frittatine

Catherine Newman’s Ricotta and Spinach Frittatine

Catherine Newman’s Ricotta and Spinach Frittatine

 

3 T. olive oil

1 small onion, chopped

1 garlic clove, minced

3 eggs

250 grams (8.8 ounces) whole-milk ricotta

1 heaping cup grated cheddar, gouda or mozzarella

1/3 cup freshly grated parmesan

3 cups chopped baby spinach (around 6 ounces) or equal amount of steamed, chopped broccoli or frozen spinach

1-2 T. finely chopped fresh herbs (like parsley, chives, basil or a lesser amount of thyme or marjoram)

3/4 tsp. kosher salt

Black pepper

 

Heat the oven to 350 and grease the 12 wells of a standard muffin tin. Heat the oil in a small skillet over medium heat and sauté the onion until soft and browning, about 10 minutes. Add the garlic, cook another minute, then add the spinach and cook until just wilted, about 1 minute. In a medium bowl, whisk the eggs, then add the cheeses and stir. Add the vegetables, the herbs, and the salt and pepper, and stir well. Divide the mixture in the muffin cups and bake 15-20 minutes until puffed, deeply golden, and set. Eat right away or refrigerate.

Sheet Pan Dinner: Crispy Ramen Noodles with Glazed Tofu & Roasted Shredded Cabbage

Sheet Pan Dinner: Crispy Ramen Noodles with Glazed Tofu & Roasted Shredded Cabbage

Sheet Pan Dinner: Crispy Ramen Noodles with Glazed Tofu & Roasted Shredded Cabbage

 

Dried ramen noodles (at least 9 ounces) although you can use spaghetti if you can’t find ramen noodles (do NOT include any flavor packets)

2 T.s neutral oil, such as grapeseed

Kosher salt

1 14-ounce package extra-firm tofu, pressed to remove the liquid, patted dry and cut into 1/4-inch thick slices

Half a small head of cabbage, outer leaves and core removed, thinly sliced or shredded

A handful of cilantro leaves

For the marinade

4 T.s hoisin sauce

1/2 cup soy sauce

2 T.s sesame oil

2 T.s maple syrup

3 garlic cloves, minced or pressed

2 tsps sesame seeds

A good-sized (2″) knob of fresh ginger, peeled and finely minced or grated

A squirt of sriracha, or more to taste

 

if you like things spicy Preheat the oven to 450 degrees F. Bring a pot of water to a boil for the noodles. Make the marinade by combining all the ingredients in a small bowl and mixing well. Cook the noodles according to the package instructions then drain and toss with a splash of grapeseed or olive oil. Dip the tofu slices in the marinade on both sides and lay them on one of the baking sheets. Toss the sliced cabbage with salt and grapeseed oil until well-coated and lay it on the other half of the baking sheet the tofu slices are on. Put the tray in the oven and set a timer for 10 minutes. Meanwhile, arrange the ramen noodles on the other baking sheet. When the timer goes off, check the cabbage and tofu, stirring or flipping as needed then put it back in the oven along with tray of noodles and set a timer for 10 minutes. Check both trays and stir the noodles some to ensure that the ones on top get crispy but not burned, toss the remainder of the marinade over the noodles and bake for another 5 minutes or until the top noodles are crispy and lightly browned. Remove trays, let cool, sprinkle with sesame seeds, chopped scallions, fresh cilantro and serve.

Phyllo-Wrapped Feta with Tahini-Honey

Phyllo-Wrapped Feta with Tahini-Honey

Phyllo-Wrapped Feta with Tahini-Honey

 

Extra-virgin olive oil, as needed

1 lb (454 g) feta cheese, preferably sheep’s or goat’s milk or a blend, drained and patted dry

8 sheets phyllo dough (ideally 9 x 14 inches/23 x 36 cm), thawed overnight in the refrigerator if frozen

2 tsp fresh thyme leaves or 1 tsp dried, divided

Coarsely ground black pepper

¼ c (56 g)  Tahini

¼ c (84 g) honey

2 T. toasted sesame seeds (we love a mix of black and white), for sprinkling

Flaky sea salt, such as Maldon, for sprinkling

Crushed red pepper flakes (optional), for sprinkling

 

Position a rack in the middle of the oven and preheat to 375°F (190°C). Lightly grease a half-sheet pan with a little oil. Using a sharp knife, cut the feta into four 3- to 4-ounce (85 to 113 g) planks, about 3 x 4 inches (7.5 x 10 cm) and 1/4 to 1/2 inch (0.6 to 1.3 cm) thick. Working with 2 sheets of phyllo at a time–keep the remaining phyllo covered under a clean, damp towel–place a sheet of phyllo on a clean, dry work area, such as a large cutting board. Brush lightly with oil and place the second sheet on top. (If the phyllo tears in places, don’t worry and keep going, as you with wrap the feta in it, and a few tears won’t make a difference.) Place a piece of feta near one of the shorter sides of the phyllo stack, sprinkle with 1/2 tsp of the fresh thyme or 1/4 tsp of the dried, and season with a few grinds of black pepper. Roll the phyllo to wrap the feta until you reach the other shorter side of the phyllo. Fold the longer sides underneath, and set the wrapped feta down, with the folded phyllo on the bottom on the prepared sheet pan. Repeat three more times with the remaining phyllo, oil, feta, thyme, and pepper. Space the feta packages about 1 inch (2.5 cm) apart.  Gently brush the tops and sides of the phyllo with a little oil and transfer to the oven. Bake for 25 to 30 minutes (start checking at 20 minutes just to be sure), or until the phyllo is golden and crispy. (Don’t worry if some of the feta has leaked through the sides.) While the feta is baking, in a small bowl, whisk together the tahini and honey until thoroughly combined. If you want to pour, rather than spread, the mixture, whisk in 2-3 tsp cold water until you get a thick but pourable consistency. The mixture will be thick at first but will loosen when spread over the hot phyllo packet.  Remove the hot sheet from the oven and immediately spread or pour the tahini-honey over the top of the phyllo, spreading to the edges. Sprinkle with the sesame seeds, flaky sea salt, and pepper flakes (if using). Transfer to individual plates or a platter and serve hot.

Sheet Pan Sumac Roasted Strawberries with Greek Yogurt Creme

Sheet Pan Sumac Roasted Strawberries with Greek Yogurt Creme

 

Sheet Pan Sumac Roasted Strawberries with Greek Yogurt Creme

 

1 pound strawberries halved

½ cup water

2 T. sumac

1 cup fresh mint chopped with stems; divided

1 tsp. vanilla extract

3 ½ cups Greek yogurt

½ cup powdered sugar

1 lemon zested and juiced

¼ cup heavy cream

1 tsp. sea salt

 

Preheat oven to 425°.  Toss strawberries, water, sumac, half of the chopped mint and vanilla on a baking tray. Roast in oven 25 minutes. Mix yogurt, sugar, lemon zest, juice, cream and salt; let set in fridge for one hour. Spoon into glasses, cream then berries, repeat.

Blueberry Chia Jam

Blueberry Chia Jam

Blueberry Chia Jam

 

2 cups (290 g) fresh blueberries

2 T. (30 ml) water

1 T. (20 g) raw honey or pure maple syrup, plus more to taste

2 T. (16 g) chia seeds

1 T. (15 ml) lemon juice

 

Combine the blueberries, water, and honey in a medium nonstick saucepan and heat over medium heat. Cook, stirring occasionally, until the blueberries turn darker and the liquid starts to bubble, about 5 minutes. As the blueberries begin to break down, use a wooden spoon or a silicone spatula to mash them, depending on how chunky you want your jam. Once bubbling, turn the heat down to low and continue to simmer and mash the blueberries for 5 more minutes, or until the mixture becomes thick. Stir in the chia seeds and lemon juice. Taste and add more honey if you want it to be sweeter. Remove the pan from the heat and allow it to sit at room temperature for 10 to 15 minutes. Use immediately or store in an airtight container in the refrigerator for up to 10 days. As the jam cools it will get thicker.

Freezer Dole Whip

Freezer Dole Whip

Freezer Dole Whip

 

1 cup room-temperature water

1 ½ cups granulated sugar

2 cups chilled pineapple juice

1 T. lime juice

 

In a medium microwave-safe bowl, combine water and sugar. Microwave 1 minute, stir, then microwave 1 more minute and stir to create a syrup. Cover and refrigerate at least 2 hours. Pour pineapple juice into ice cream machine and add ½ cup chilled syrup. Add lime juice. Follow ice cream machine instructions and run about 20 minutes. Serve immediately or transfer to a large plastic container, cover, and freeze overnight for a harder consistency.

LeFou’s Brew

LeFou’s Brew

LeFou’s Brew

 

1 12 ounce can frozen apple juice

4 ounces cold water

1 ounce mango juice

1/4 cup Torani toasted marshmallow syrup

1 cup of ice add more for extra slush

1 cup heavy whipping cream

4 T. mango juice

2 T. passionfruit juice

3 T. sugar

 

In a cold bowl, add whipping cream, 4 T. mango juice, 2 T. passionfruit juice and sugar. Whip until soft peaks form. Refrigerate until ready to use. To make LeFou’s Brew, add apple juice, water, one ounce mango juice, marshmallow syrup and ice to a blender. Blend until thick and smooth.  Pour in a mug and top with mango whipped cream.

Gold Port Galley Lemonade

Gold Port Galley Lemonade

Gold Port Galley Lemonade

 

1 ¾ cups granulated sugar

8 cups room-temperature water, divided

1 ½ cups lemon juice

2 T. passion fruit–flavored syrup

½ cup candied pineapple, chopped

 

In a large microwave-safe bowl, combine sugar and 1 cup water. Microwave on high 1 minute, stir, and microwave another minute. Refrigerate syrup covered until cool, about 2 hours. Once cool, stir in lemon juice, remaining 7 cups water, and passion fruit flavoring. Pour into ice cream machine and mix about 15 minutes or until a slushy consistency forms. Scoop into glasses and top with candied pineapple. Save any remaining lemonade to freeze another day, or drink unfrozen. Store in a pitcher in the refrigerator up to 5 days.

Jungle Juleps

Jungle Juleps

Jungle Juleps

 

2 cups frozen pineapple chunks

1 cup pulp-free orange juice

1 cup 100% grape juice

¼ cup lemon juice

2 T. granulated sugar

 

Add all ingredients to a blender and blend until smooth.

Disneyland Bengal Beef Skewers

Disneyland Bengal Beef Skewers

Disneyland Bengal Beef Skewers

 

½ cup teriyaki sauce

½ cup soy sauce

⅓ cup rice vinegar

1 T. red wine vinegar

½ tsp. garlic powder

1 T. minced fresh ginger

¾ cup light brown sugar

3 T. cold water

3 T. cornstarch

1 (1-pound) package kebab beef

6 (8″) wooden skewers

 

In a medium saucepan over medium heat, add teriyaki sauce, soy sauce, rice vinegar, red wine vinegar, garlic powder, ginger, and brown sugar. Bring to a boil, stirring often. In a small bowl, mix water and cornstarch together. Once sauce comes to a boil, remove from heat and gradually stir in cornstarch mixture. Allow sauce to cool, about 20 minutes. Pour half the sauce into a shallow dish. Add meat chunks to shallow dish and stir to coat. Refrigerate covered overnight to marinate. Refrigerate remaining sauce in a separate covered container. When ready to assemble skewers, soak wooden skewers in water 30 minutes. Thread saucy meat chunks onto skewers. Preheat grill or grill pan 10 minutes to medium heat. Dip a folded paper towel in olive oil and hold with tongs to grease the grill. Lay skewers on grill and spread reserved sauce generously over meat while it cooks. Grill 8 minutes or until preferred doneness, flipping meat skewers a few times during cooking.

Cheese Bread with Field Garlic

Cheese Bread with Field Garlic

Cheese Bread with Field Garlic

 

2 3/4 cups all-purpose flour

1 tablespoon plus 1 teaspoon baking powder

1/4 teaspoon salt

Black pepper

2 large eggs

1/3 cup milk

1/3 cup extra virgin olive oil or field garlic oil

1/2 cup beer, plus a little extra

3 oz coarsely grated Gruyère

2 oz cheddar, grated, grated or cut into very small cubes

1/2 cup finely-snipped fresh field garlic greens (or chives)

Coarse salt to sprinkle on the top of the loaf

 

Variation: instead of the field garlic or chives, use 1 Tbsp of ground sumac, and substitute cider for the beer.

Preheat the oven 350’F/180’C. Butter or oil an 8.5″ long loaf pan (or muffin trays, if you’d like individual servings. They will bake much faster). Combine the flour, baking powder, salt and pepper in a large bowl. Add the beaten eggs, milk, olive oil and the beer. Stir gently till well mixed. Add the cheeses and field garlic or chives and stir with a wooden spoon until just combined. The mixture should be quite stiff, but if it is too dry to turn easily with the spoon, add another slug or two of beer or milk. Do not overmix. Pour the bread mixture into the prepared pan, making a shallow hollow down the middle of the batter with a wooden spoon, lengthwise. Sprinkle the top lightly with coarse salt (or sumac).  Bake for 50 – 60 minutes, until a skewer comes out clean. Remove from the oven and gently tip the loaf from its pan. Place on a cooling rack.

 

Cookies and Cream Mickey Cupcakes

Cookies and Cream Mickey Cupcakes

Cookies and Cream Mickey Cupcakes

 

3 T. salted butter, softened

1 1⁄2 cups granulated sugar

2 large eggs

1 tsp. vanilla extract

1 1⁄3 cups all-purpose flour

1⁄4 tsp. baking soda

2 tsp. baking powder

3⁄4 cup cocoa powder

1⁄4 tsp. salt

1 cup whole milk

 

‌To make Cupcakes: Preheat oven to 350°F. Line two standard muffin tins with cupcake liners and set aside. In the bowl of a stand mixer, add butter and sugar. Using the flat beater attachment, cream together well. Add eggs and vanilla. While mixer is running, add flour, baking soda, baking powder, cocoa powder, and salt; continue mixing until well combined. Add milk slowly. ‌Scoop batter into prepared muffin tins, filling cups just above halfway.  ‌Bake 15 minutes or until a toothpick inserted in the middle comes out clean. Remove from oven and allow to cool completely, about 1 hour, before frosting.

 

 

For Frosting

 

1⁄2 cup salted butter, softened

4 cups confectioners’ sugar

8 ounces cream cheese, softened

2 T. heavy cream

10 chocolate sandwich cookies, crushed

48 mini chocolate sandwich cookies, whole

 

‌To make Frosting: In the bowl of a stand mixer, add butter, confectioners’ sugar, cream cheese, and heavy cream. Using the flat beater attachment, whip until light and fluffy. Add crushed cookies and mix until combined. ‌Scoop frosting into a piping bag fitted with a large star tip. Swirl a generous amount of frosting on each cupcake, creating a pointed mound. Stand a mini sandwich cookie upright on either side of pointed mount to create Mickey Mouse ears.

 

Frosting swirls are adorable, but if you prefer less frosting on your cupcakes, you can just use a knife to spread a thinner layer of frosting on top of the cupcakes—enough to push in the mouse ears.

Disneyland Churros

Disneyland Churros

Disneyland Churros

 

1 cup room-temperature water

3 T. plus

½ cup granulated sugar, divided

½ tsp. salt

3 T. plus 4 cups vegetable oil, divided

1 cup all-purpose flour

1 tsp. ground cinnamon

 

Line an ungreased baking sheet with parchment paper and set aside. In a large saucepan over medium-high heat, add water, 3 T. sugar, salt, and 3 T. oil. Stir until mixture reaches a boil, about 4 minutes, then remove from heat. Add flour and stir until combined. Scoop dough into a large piping bag fitted with a large star tip. Let dough cool until you are able to hold the bag comfortably, about 10 minutes. Pipe dough into 6″ lines onto prepared baking sheet. Place sheet into freezer to set 1 hour. In a large, heavy-bottomed pot over medium-high heat, add remaining 4 cups oil. It should measure to a depth of about 3″. Heat until oil reaches 375°F. Line a large plate with paper towels and set aside. In a medium shallow bowl, combine remaining sugar and cinnamon. Set aside. Carefully slide one Churro into hot oil. Flip while frying until golden brown, about 2 minutes total. Remove from oil with tongs and place in bowl with sugar-cinnamon mixture. Turn to coat Churro thoroughly, and transfer to lined plate to cool. Repeat with remaining Churros.

Red Clover Lemonade

Red Clover Lemonade

Red Clover Lemonade

 

2 cups freshly foraged red clover (always forage in areas that are not sprayed with toxins)

3 1/2 cups water

1/3 cup local, raw honey

1 cup freshly squeezed lemon juice

 

Pour water into saucepan and bring to a boil. Rinse the clover under cool water to clean while waiting for the water to boil. Add the clover to the water once it begins to boil. Boil the clover for 5 minutes. You will notice the red color disappears from the clover. Strain the red clover from the “tea,” and let cool to 95 degrees. This should take about 45 minutes. At this point, your liquid will look and smell tea-like. Add the honey to the “tea” and whisk to combine once it has cooled to preserve the beneficial and therapeutic properties of the honey. Whisk the lemon juice into the tea and honey mixture. Notice how the color starts to turn pink! Pour your creation into a sealable jar and store in the fridge for at least an hour to chill. You should have about four cups of lemonade from this recipe. Pour your lemonade over plenty of ice in your favorite glass cup to serve. Garnish with freshly picked mint and foraged berries to make this drink even more delightful!

Happiness Tea

Happiness Tea

Happiness Tea

 

To fill the heart and space with needed happiness, obtain a large, wide white mug with beautiful, illustrated flowers. Blend your recipe within this large vessel. Take your honey and begin to drizzle over the herbs a heart shape sigil. Hover your hands over the mug and invoke energies of joy, optimism, and peace of mind from your guiding spirits. Breathe over your mix to give the tea its spark of life. Boil your water and steep this tea for 4 to 6 minutes. Strain. Prepare lemon slices and add to your tea. Let the lemon serve as an added charm to enhance your heart’s acceptance for happiness.

 

1 tsp. red clover

1 tsp. lavender

1/4 tsp. marjoram

1 tsp. honey

 

Especially favored when shared with others between the new waxing moon and the full moon.

Chicken Legs with Red Onions & Parsnips

Chicken Legs with Red Onions & Parsnips

Chicken Legs with Red Onions & Parsnips

 

6 whole chicken legs with skin

1 1/2 tsp. salt

½ lemon

1 lb (450 g) parsnips, peeled and halved lengthwise

6 small red onions, peeled and halved

3 garlic cloves, unpeeled and crushed

10 to 12 sage leaves

2 T.  (30 ml) olive oil

1/2 tsp. ground black pepper

 

With the rack in the middle position, preheat the oven to375°F(190°C). Line a sheet pan with foil. On a work surface, season the chicken with the salt and rub all over with the lemon half. Lay the chicken out on the sheet pan, skin-side up. Squeeze the lemon juice into a large bowl. Add the remaining ingredients and toss to coat the vegetables well. Arrange the mixture around the chicken on the sheet pan, placing the onions cut-side down. Bake for 1 hour 15 minutes or until the vegetables are tender and the meat falls easily from the bones, turning the parsnips over halfway through. Serve with a green salad, if desired.

Crispy Prosciutto Grilled Cheese

Crispy Prosciutto Grilled Cheese

Crispy Prosciutto Grilled Cheese

 

2 slices  Sliced Prosciutto

2 slices  Sliced Sourdough Bread

2 slices Sliced Cheddar Cheese

2 tsp. of chopped  Rosemary

1 T.  Unsalted Butter

TJ’s Glaze, for drizzling

 

Crisp the prosciutto: Using a medium sized skillet, add prosciutto slices to cold pan and turn on to a medium-low heat. Cook the prosciutto for two minutes each side, then turn off the heat. Assemble the sandwich: To build the layers of your sandwich, start with a piece of bread on your cutting board. Next, add a slice of cheese, followed by half of the chopped rosemary sprinkled evenly. Add the two slices of crisped prosciutto and sprinkle the remaining rosemary over it. Add the final slice of cheese and top with the remaining slice of bread. Cook the sandwich: Return the heat to medium low, add half of the butter to the pan, until it melts and begins to bubble. Add the sandwich and cook for 4-5 minutes, until the bread is golden, the cheese begins to melt. Add the remaining butter to the pan and flip the sandwich, cover and cook for another 4-5 minutes. Drizzle with glaze and cut in half to serve.