Polynesian Skillet

Polynesian Skillet

2 boneless, skinless chicken breasts, cut into 1/4-inch strips
1 medium onion, sliced
1 green pepper, chopped
1 tsp. oil
1 15-oz. can pineapple chunks
2 tsp., or two cubes of chicken bouillon granules
1 C. water
1/4 C. vinegar, any type
1/2 C. brown sugar
2 tsp. soy sauce
2 tsp. cornstarch
1 11-oz. can mandarin oranges, drained

In a large skillet, sauté chicken in oil until chicken is lightly browned. If you prefer not to use oil, just spray some cooking spray on the skillet and use the chicken’s natural juices to cook. (These gals are pros.) Add onion and green pepper. Stir fry until vegetables are tender. Add 1/2 C. pineapple juice from the can of pineapple chunks, bouillon, water, vinegar and brown sugar to the skillet and stir. In a small bowl, off to the side, combine soy sauce and cornstarch. Mix well to smooth out any clumps. Stir the cornstarch mixture in to the chicken, vegetables and sauce in the skillet. Simmer until mixture thickens, stirring constantly. This should take 5 to 10 minutes, and the mixture will turn more transparent as it thickens. Add pineapple and mandarin oranges. Serve over rice. Serves 6-8

Dehydrator: Tomato Leather

Dehydrator: Tomato Leather

Heirloom organic tomatoes–preferably plum tomatoes or another variety that has more flesh and not as much juice.
Honey–organic and local if possible
Lemon wedges
You can experiment with spices and seasonings once you get the hang of it.

Wash the tomatoes thoroughly and cut out all blemishes and stems. Puree 6 C. tomatoes (large chunks) in a blender (I love my Vitamix). This will give you about 3-4 C. puree depending on how juicy your tomatoes are. Add 1 tsp. honey per C. liquid and a slice of lemon (with the rind). Puree this into the tomatoes. Line the dehydrator tray with kitchen parchment paper (trim it to fit the tray) or Paraflexx®*, which is made by the Excalibur company and is perfect for this sort of thing. I also tried the shiny side of freezer paper and it worked okay. DO NOT USE foil, waxed paper or plastic bags. Pour about 3/4 to 1 C. the mixture onto each tray. Depending on how runny your puree is, you may need more or less per tray. You want it to be about 1/8″ thick at the center and about 1/4″ at the edges. This keeps the edges from drying out too fast and getting brittle. Leave about 1/2″ between the puree and the edge of the tray. Carefully load the trays into the dehydrator. Set the thermostat for 135˚F. Tomato leather should be ready in 8-10 hours depending on the moisture content of your puree. If you want to shorten the drying time, rotate the trays 180˚ halfway through the process. They are ready when there are no sticky spots in the middle but they are leathery and pliable. You can pull a tray out and see if the leather is easy to remove. It should come off in one piece. Place leather on a piece of plastic wrap. You can either roll it up on itself or roll it up in a piece of plastic. Which ever way you prefer, each rolled piece should be wrapped in plastic. Store in airtight containers in a cool dark place. If you make fruit leathers as well, do not store them with vegetable leathers. If you will not eat them all within a month, you might want to keep some of them in the freezer. Sometimes mine have gone bad after a while. But usually we eat them pretty quick. NOTE: One batch of my tomato leathers got a little too crisp around the edges. But after they had been wrapped up for a day, they were just fine.

Variations

You can also add other goodies to your tomatoes. Try some onion, green pepper, and/or garlic. Maybe some fresh basil or other herbs and spices. For starters, add

1 medium onion
1 green pepper
a clove of garlic

to 3 C. tomato puree and process until well blended. Then just follow the same instructions for drying plain tomato leather.
What to Do with Tomato Leather

Marinara Sauce: In a pan sauté onion, garlic, shredded carrot and dried or fresh herbs in olive oil. When everything is cooked, add in your reconstituted sauce and cook for several more minutes.

Pizza Sauce: Place tomato leather into an amount of boiling water. Add dried Italian seasoning and garlic for instant pizza sauce.

Tomato Paste: Add tomato leather pieces to the least amount of hot water possible. Better yet if you can pulverize the leather in a blender or food processor first.

Chili, Soups & Stews: Add squares of tomato leather directly to your pot of simmering chili, soup, or stew to thicken it and add extra tomato flavor.

Tomato Cream Sauce: Sauté onion and garlic until softened, then add in heavy cream or half and half and add tomato leather directly to it; simmer very low until leather has softened.

Tomato Sprinkles: Cut the leather into fine strips or whirl in the food processor or blender to make a fine crumb. Use for a topping on eggs, a green salad or even broccoli. Add some to chicken with pesto, or use in veggie dips. Roll it up in a pork or beef roulade. How about on a turkey sandwich or wrap? It is great in deviled eggs, crock pot recipes, vinaigrette dressings, and in hamburger patties. Tomato basil bread, anyone?

To-Full Blooms

To-Full Blooms

120g pressed Tofu
1 lg. Egg
¼ tsp. Chicken Bouillon (or more)
1 tsp. Cornstarch
1 T. Oil
Cherry Tomatoes
Cilantro/parsley sprigs

Mash tofu with fork and mix with egg, bouillon and cornstarch. Oil a 6” baking dish, add tofu mash, and smooth out to level. Half cherry tomatoes and arrange on tofu, add herbs as stems and leaves. Bake 20 minutes at 200 C.

Or mash and mix, then oil a 3 inch ring and nonstick skillet. Place ring in skillet, fill with 2 heaping tablespoons of the tofu mash and level. Decorate with (slices) of tomato and herbs. Cook until firming up and lightly brown on bottom. Flip and cook until done.

Puff-Puff

Puff-Puff

2 C. warm water
2 ¼ tsp. active dry yeast (1 packet)
3 ½ C. flour
½- 3/4 C. sugar
½ T. salt
Oil for deep frying

Mix salt, sugar, water, and yeast . Set aside for 5 minutes. Add flour and mix. Let the mixture rise for approximately 1- 2 hours. In a large, sauce pan pour vegetable oil into a pot, until it is at least 3 inches (or about 5 centimeters) high (too little will result in flatter balls), and place on low heat. Test to make sure the oil is hot enough by putting a ‘drop’ of batter into the oil. If it is not hot enough, the batter will stay at the bottom of the pot rather than rising to the top. Using your hands grab a little bit of mixture at time and drop in the oil. When the oil is hot enough, use a spoon to dish up the batter, and another spoon or spatula to drop it in the oil, sort of in the shape of a ball. Fry for a few minutes until the bottom side is golden brown. Turn the ball over and fry for a few more minutes until the other side is golden brown. Use a large spoon or something like that to take it out of the oil. I usually place them on napkins right away to soak up some of the excess oil. If desired, you can roll the finished product in table sugar or powdered sugar to make it sweeter

Garlic Scape and Arugula Pesto

Garlic Scape and Arugula Pesto

8 ounces/225 S garlic scapes (2 to 3 bunches)
1 cup/20 g packed arugula leaves
1/2 cup/70 g pine nuts, toasted
1/4 cup/25 g grated Parmesan cheese
1/4 cup/60 ml olive oil, plus more as needed
Salt and freshly ground black pepper

Chop the garlic scapes into l-inch/2.5 cm lengths and combine them with the arugula leaves, toasted pine nuts, and Parmesan cheese in the bowl of a food processor. Pulse until a paste begins to form. Remove the lid and scrape down the bowl, if necessary. Once you’ve gotten to a chunky paste, slowly stream in the 1/4 cup/60 ml of olive oil with the motor running and process until well combined. Taste and adjust the seasoning to taste. Pack the pesto into a half-pint/250 ml jar (if you’re freezing it, try dividing it between 2 quarter-pint/125 ml jars). Cover with a thin layer of olive oil (it keeps out the oxygen and prevents the top of the pesto from browning) and either refrigerate or freeze. It will keep in the refrigerator for at least a week, or in the freezer for up to a year.

Cranberry, Orange & Hazelnut Conserve

Cranberry, Orange & Hazelnut Conserve

1 quart unfiltered cranberry juice
1/4 cup apple cider
1 cup sugar
1 orange, peel cut in large strips
1 T. grated ginger
2 bay leaves
1 cup toasted hazelnuts
1 T. balsamic vinegar
1 pound fresh cranberries

In a medium saucepan, combine cranberry juice, apple cider, sugar, orange peel, ginger, and bay leaves. Simmer until the mixture is reduced by half, about 20 minutes. Add the nuts, vinegar, and cranberries. Continue to cook until the cranberries burst, about 15 minutes.

Nigella Cocktail Sausages

Nigella Cocktail Sausages

1 kilogram cocktail sausages
2 tablespoons sesame oil
125 millilitres honey
2 tablespoons soy sauce

Preheat the oven to 220°C/gas mark 7/425ºF. Separate the sausages, if they are linked, and arrange in a large, shallow-sided roasting tin. Whisk together the oil, honey and soy sauce and pour over the sausages, then use your hands – or a couple of spatulas – to move everything about in the pan so that all the sausages are slicked. Roast for 25-30 minutes; give them a shuffle about halfway through cooking if you happen to be near the oven.

Antipasto Skewers with Pesto Dip

Antipasto Skewers with Pesto Dip

2/3 cup plain yogurt
1/2 cup mayonnaise
2 garlic cloves, minced
1 tablespoon red wine vinegar
1/3 cup prepared pesto sauce
42 cherry or grape tomatoes
1 bunch fresh basil
1 (8 oz.) container mini mozzarella balls, each cut in half
1 (8 oz.) jar marinated mushrooms (1 cup)
8 ounces pepperoni, cut into 21 half-inch slices, then sliced in half
1 (10 oz.) jar large stuffed Spanish olives (1 1/4 cups)

Make dip: Combine yogurt, mayonnaise, garlic, red wine vinegar and pesto sauce; stir well and chill for 30 minutes. Make skewers: Thread ingredients one by one onto skewers in this order: cherry tomato, folded basil leaf, half a mozzarella ball, mushroom, pepperoni, basil, olive. Serve skewers with dip.

Stone Fruit Slaw

Stone Fruit Slaw

1 tablespoon grated peeled fresh ginger
1 tablespoon unseasoned rice vinegar
1 tablespoon vegetable oil
2 teaspoons (packed) light brown sugar
1/4 teaspoon curry powder
1/8 teaspoon crushed red pepper flakes
1 1/2 pound assorted firm stone fruit (about 5; such as plums, nectarines, peaches, or apricots), julienned
2 scallions, thinly sliced diagonally
Kosher salt and freshly ground black pepper

Whisk first 6 ingredients in a medium bowl. Add fruit and scallions; toss gently to coat. Season to taste with salt and pepper.

Sesame Crisps with Hummus

Sesame Crisps with Hummus

6 Pita Breads, each split into 2 rounds
½ C. Olive Oil
¼ C. sesame Seeds
¼ C. dried Thyme
2/3 tsp. Salt
½ tsp. Sumac

1 can Chickpeas, rinsed and drained
¼ C. Olive Oil
2 T. Lemon Juice
1 clove Garlic
1 tsp. Cumin
½ tsp. Salt

Preheat oven to 375. Arrange pita halves, cut side up, on a cutting board. In small bowl combine oil, sesame seeds, thyme, salt and sumac. Brush a thin layer over each pita and cut into triangles. Transfer to baking sheet and bake until crisp and golden brown around the edges, about 10 minutes.

In food processor, puree all hummus ingredients until smooth. If necessary, add 1-2 T. warm water to reach desired consistency.

Roasted Tomato Jam

Roasted Tomato Jam

2 cups sugar
3 pounds ripe beefsteak tomatoes, cored and thinly sliced (1/4 inch)
Large pinch salt
Grated zest of 1 lemon
Juice of 1 lemon
1 cinnamon stick
1/2 teaspoon fennel seeds, lightly crushed
2 dried red chiles

Pour 1/3 of the sugar over the base of a 12-inch braising pan or other baking dish. Layer half the tomatoes, overlapping the slices, in the pan. Sprinkle with 1/3 cup sugar, and top with the lemon zest, lemon juice, cinnamon stick, fennel seeds, and chiles. Top with the remaining tomatoes, followed by the rest of the sugar. Let sit for 30 minutes. Heat the oven to 400 degrees F. Place the pan, uncovered in the oven and let cook for 1 hour. The tomato juices should simmer actively. Check every 20 minutes, spooning the juices over the top tomatoes, and removing the chiles if they char. Continue roasting and checking every 20 minutes — the tomato juices should begin to gel at 2 hours, but it could happen a little sooner or later. Test the juices by spooning a little onto a plate, letting it cool, and running your finger though it. If it holds the line, the jam is ready. Remove the jam from the oven and let cool. I eat this jam fresh so I put it into jars and keep it in the fridge.

Tomato Basil Dip

Tomato Basil Dip

1 C. softened cream cheese or yogurt cheese
1 C. sour cream or labneh (yogurt cheese)
2 tsp. extra virgin olive oil
4 cloves garlic, minced
1 heaping tsp. dried basil (or 3 heaping tsp. fresh basil leaf shreds)
2 heaping tsp. dried tomato powder
3 tsp. water
1/2 tsp. salt
2 heaping tsp. finely grated Parmesan or Romano cheese
1 tsp. lemon zest

Soften your cream cheese at room temperature so that it is easy to work with. Add your olive oil to a skillet over medium heat. .Add minced garlic to the skillet. Allow it to sauté for about 30 seconds. Add the dried basil for an additional 30 seconds. Add the tomato powder for 30 more seconds. (Fresh basil and rehydrated dried tomato can be added directly to the cream cheese.) . Add water to the skillet to hydrate the tomato and basil until it forms the consistency of a watery ketchup. Whip your room temperature cream cheese with a wire whip. Add oil, garlic, tomato, basil, and water mixture to cream cheese. Mix well. Add sour cream until your dip reaches the desired consistency. Add lemon zest, grated cheese, and salt. Adjust for salt. Garnish with grated cheese and fresh basil if available. Ideally, make this dip a day in advance to allow the flavors to blend. The flavors will be nice for about three days though the dip can last a few days longer.

Hamburger Special

Hamburger Special

2 lb. ground beef, or substitute 2 C. cooked whole wheat berries for one lb. the meat
1 medium chopped onion
1/4 C. vinegar
1/2 tsp. dry mustard
1/2 tsp. ground pepper
1 tsp. salt
1/2 C. catsup
1/2 tsp. brown sugar
1/2 tsp. garlic powder
1 can tomato paste (6 oz.)
1 can water

Brown beef with onion and drain fat. Add all the other ingredients and simmer for 30 minutes. Serve over hot rice and garnish with grated cheese, kidney beans, shredded lettuce or cabbage, diced celery, diced tomatoes, diced avocado, sour cream, and /or corn chips.

Gelatin Pinwheel/ Fruity Roll-Ups

Gelatin Pinwheel/ Fruity Roll-Ups

1 (3 oz.) pkg. jello
1/2 cup water
1 1/2 cups miniature marshmallows

Lightly spray an 8 or 9 inch pan square pan with non-stick cooking spray and make sure it is spread well. Stir together water and Jell-o powder in a glass bowl and microwave for 1 minute. Remove bowl and stir well making sure Jell-o is dissolved. If necessary, return to microwave for 20 seconds or so to make sure Jell-o is dissolved and stir again. Add marshmallows and return to microwave for 20-40 seconds or until marshmallows have just begun to puff. This is the key to a successful marshmallow layer! If you over cook the marshmallows, they just dissolve and your roll-up will not have two distinct layers. Whisk quickly until marshmallows are dissolved. Pour quickly into prepared pan and chill in fridge for 45 minutes or until well set. Creamy layer will float to the top. Remove the pan from fridge. At this point, the Jell-o should be very firm and easy to handle. Gently pull one side away from pan and lift entire sheet onto counter. Starting at one end, roll up tightly. With seam side down, cut into 10-12 (1/2) inch slices. We found it easiest to cut with a piece of thread or dental floss. Just put the string around roll-up, cross and pull.

LTS Onion Soup Mix

LTS Onion Soup Mix

3/4 C. minced onion
1/3 C. beef bouillon granules
4 tsp. onion powder
1/4 tsp. crushed celery seed
1/4 tsp. sugar

Combine all ingredients and seal in ziploc or vacuum seal bag (or jar).

LTS Whole Wheat Pancake Mix

LTS Whole Wheat Pancake Mix

1 C. Sugar
6 C. Whole Wheat Flour
3 C. White Flour
1/4 C. Baking Powder
1 1/2 C. Instant Dry Milk Powder
1 tsp. Salt

Combine Ingredients in a large bowl. Mix Well. Store in airtight container. Makes 12 C.

To make Pancakes
2 C. Mix
1 egg
1 1/2 C. Water
3 tsp. oil

Mix all ingredients well. Fold in 1/2 C. optional ingredients like strawberries or chocolate chips and pour onto hot greased griddle. Cook until bubbly on one side; flip and brown the other side

Ham, Cheese & Spinach Puffs

Ham, Cheese & Spinach Puffs

2 sheets puff pastry
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 cup (240ml) warm milk
1 pinch of salt
Freshly cracked pepper, to taste
Ground nutmeg (optional)
1/2 lb (220g) cooked ham, diced
2 cups fresh spinach, rinsed and chopped
1 cup Swiss cheese, grated

Cut the puff pastry sheets into 5-inch (13cm) squares. Set aside in the refrigerator. Pre-heat your oven to 400°F(200°C). For the béchamel sauce: Melt butter over medium heat in a saucepan. Add flour and salt; cook, stirring frequently, until the mixture becomes pale golden with a slightly nutty aroma. Pour warm milk in 2 steps, stirring constantly with wooden spoon and whisk until smooth. Cook the mixture, stirring constantly along the bottom of the saucepan, until boiling, about 7 minutes. Reduce heat to low. Simmer gently until sauce thickens, about 10 minutes. If you still have lumps, use your immersion blender. Stir in spinach and cook for 1 minute. Add ham and cheese and stir well. Set aside. Arrange the puff pastry squares on a baking sheet lined with parchment paper. Dollop 1 or 2 tablespoons of the béchamel mixture, top with grated cheese and close the pockets by folding the corners on top. Make an egg wash using an egg and 1 coffee spoon of cold water. Brush the puff pastry and bake in the oven for 20 minutes, until puffed and golden. Serve immediately with a crisp salad.

Cilantro Chicken “Nuggets”

Cilantro Chicken “Nuggets”

1lb ground chicken or ground turkey
1 egg, whisked
1 bundle of cilantro, chopped (the more, the better!)
3 scallions, chopped
2 teaspoons sesame oil
½ cup Coconut Flour
¼ teaspoon ginger
salt and pepper, to taste
1-2 tablespoons Gold Label Virgin Coconut Oil

¼ cup Coconut Aminos
â…› cup white wine vinegar
1 tablespoon ground stone mustard (from the bottle/container-not powder)
1 teaspoon Raw Honey

Mix all of your nugget ingredients together: ground chicken, egg, cilantro, scallions, sesame oil, ginger, and salt and pepper. Now heat up a large skillet under medium heat and add 1-2 tablespoons of coconut oil. Place your coconut flour in a shallow bowl. Make small balls from your nugget mixture, “nugget sized” and place each nugget in the coconut flour (being sure to only lightly dust the nuggets) then place in your skillet. Use a spatula to slightly flatten out each nugget. It only needs just a little press down. Cook on both sides for 5-7 minutes or until cooked through. While your nuggets cook, mix your dipping sauce ingredients together. Once your nuggets are done cooking, dip those little guys in the sauce and eat those grown up nuggets up!

April Bloomfield’s Lemon-Caper Dressing

April Bloomfield’s Lemon-Caper Dressing

2 medium lemons
3 tablespoons finely chopped shallots
2 tablespoons Dijon mustard (choose one whose flavor you like on its own — we used Maille)
2 tablespoons drained capers, finely chopped
1/2 teaspoon Maldon or another flaky sea salt
1/2 teaspoon superfine sugar
1/4 cup extra virgin olive oil

Segment the lemons over a bowl to catch the juices. Set aside. Squeeze the juice from the membranes into a separate bowl, add the rest of the ingredients, and stir well. Add the lemon segments and toss gently to coat them without breaking them up. Use straightaway or chill in the fridge, covered, for up to an hour. Note: To segment the lemons: Use a sharp knife to cut off just enough of the fruit’s top and bottom to expose a full circle of the flesh on either end. Stand the lemon on one of its ends, place your knife point at the seam where the fruit meets the pith, and use a gentle sawing motion to cut away a wide strip of pith and skin, following the curve of the fruit from top to bottom. Repeat the process until all you have left is a nice, round, naked fruit. If you’ve missed any white pith, trim it off. Make a cut down either side of each segment, right against the membrane, and gently pry out each segment, one at a time. Flick out any seeds, and set the segments aside in a bowl, reserving the juicy membranes.

Rangpur Lime Marmalade

Rangpur Lime Marmalade

1 1/2 pounds (about 5 large) Rangpur limes
4 1/2 cups water
3 1/2 cups sugar

Slice off the ends of one Rangpur lime and place it on one of its flat ends. Using a sharp knife or vegetable peeler, remove the peel in strips about 1-inch wide. Leave behind as much white pith as possible. Repeat with the remaining fruit. Use a sharp knife to help peel off any extra pith or remaining patches of skin [from the flesh of the fruit]. It doesn’t need to be perfect. Reserve the flesh of the fruit. Julienne the Rangpur lime peel by stacking 3 or 4 pieces on top of one another and slicing them thin. Place the julienned peel in your preserving pot and set aside. Now, slice the reserved fruit in half lengthwise and slice the half lengthwise again. Cut each quarter crosswise to form many small 1/8-inch-thick Rangpur lime triangles. Reserve the seeds as you go. Put the fruit slices in a medium-size nonreactive bowl as you work. Once the flesh is sliced, tie up the seeds in a square of cheesecloth or scrap of white tea towel. Add them to the preserving pot with the julienned peel and cover with the water. Bring to a boil, reduce heat to low, and simmer for 5 minutes. Remove from heat and pour in the sliced Rangpur lime fruit. Let cool to room temperature and refrigerate overnight.

[Before you start, remove the rangpur lime seed bundle from the preserving pot and give it a good squeeze into the mixture, then discard the seeds.] Add the sugar and, over high heat, bring to a boil that cannot be stirred down. Cook, stirring frequently, until it passes the plate test, about 18 minutes. Ladle into prepared half-pint jars, leaving 1/4-inch headspace. Remove air bubbles. Wipe rims. Place the lids on the jars and screw on the bands until they are fingertip tight. Process in a water-bath canner for 10 minutes, adjusting for altitude as needed. After 24 hours, check the seals. Label, date, and store out of direct sunlight without the bands for up to a year.

Herbed Butternut Squash Chips

Herbed Butternut Squash Chips

1 small butternut squash, about 1 pound
2 teaspoons chopped mixed fresh herbs (I used sage, thyme and oregano)
4 teaspoons olive oil
1/2 teaspoon kosher salt

Heat the oven to 250 degrees F and put a rack in the middle of the oven. Peel the squash and cut it in two, separating the thin end without seeds from the bulbous end. Scoop out the seeds with a spoon and discard them (or save and roast them if you’re feeling energetic). Slice the squash finely with a mandoline, about an 1/8-inch thick. You’ll have nice neat rounds from the seedless end, and pretty rings from the other end. Toss the squash in a bowl with the herbs, olive oil and salt. Line 2 baking sheets with parchment and spread out the squash slices in a single layer on the parchment. Bake for an hour, then flip the slices using tongs or a spatula. Bake for another hour. Turn the slices again, lower the heat to 200 degrees and bake for another hour. Turn off the oven and let the chips cool in there for several hours, or overnight. Remove from the parchment and serve, or store in an airtight container for up to a week.

Zucchini Butter

Zucchini Butter

2 pounds zucchini or assorted summer squash (feel free to use less or add extra — cooking times will vary)
1/4 cup olive oil or butter
2 minced shallots, garlic, or combination of both
Salt and pepper

Coarsely grate the zucchini. Let it drain in a colander for 3 to 4 minutes or until you are ready to begin cooking. To hasten cooking time, squeeze the water out of the zucchini by wringing it in a clean cloth towel. In a deep skillet, heat the olive oil/butter. Sauté the shallots or garlic briefly. Add the zucchini and toss. Cook and stir over medium to medium-high heat until the zucchini reaches a spreadable consistency, about 15 minutes. If you scorch the bottom, turn the flame down! (And scrape those delicious bits into the butter for added flavor — you can splash in a little water to help deglaze the pan.) The zucchini will hold its bright green color and slowly caramelize into a nice vegetable jam. How to use it? Spread it on toast in place of actual butter. Cake a thick layer in a sandwich with salted tomatoes or soft cheese. Sauce a grilled pizza. Consider it a side dish. Or just eat a big heap of it, right out of the pan!

Chopped Sirloin on Toast with a Fried Egg and Green Peppercorn Sauce

Chopped Sirloin on Toast with a Fried Egg and Green Peppercorn Sauce

2 T. Canola Oil
1 small Shallot, grated or minced
1 large clove Garlic, grated or minced
4 T. green Peppercorns in Brine, drained
Salt & Pepper
2 T. Flour
1 ½ C. Red Wine
2 sprigs fresh Thyme
2 C. Veal or Beef Stock
½ T. Butter

1 ½ lb. chopped Sirloin
5 lg. Eggs
1 T. fresh chopped Parsley
2 tsp. Salt
1 tsp. Pepper
1 T. Canola Oil
4 1″ thick slices bread from Rustic Loaf
1 T. Butter, melted
¼ C. EVOO
Sea Salt

To make sauce heat oil with shallot and garlic in a large heavy bottomed saucepan over medium high heat and saute about 1-2 minutes, until shallot is soft and garlic is fragrant, stirring constantly. Add peppercorns and stir another minute. Season with salt and pepper. Add flour and mix well. Add wine and thyme and stir to combine. Bring to simmer, reduce heat and cook for 2 minutes. Add stock, return heat to high, and bring to a boil. Reduce heat and simmer until reduced by half, about 20-25 minutes. Just before serving, stir in butter.

Combine sirloin, one egg, parsley, salt and pepper in large bowl and mix with hands until combined. For into 4 equally sized patties, shaping to fit your bread slices. Heat oil in a large skillet until almost smoking. Place patties in pan and sear 2 minutes per side for rare, 3 minutes per side for medium rare. Remove patties to a plate and hold while preparing toast and eggs.

Toast bread, then brush one side with melted butter. Fry eggs in olive oil over high heat – oil should be almost smoking. Break egg into a small bowl, then transfer to skillet. Let it just begin to set around the edges, then you can add the next egg (let them set so they don’t run into each other). Cook them about 90 seconds, until whites are set, edges are turning crispy but yolks are still runny. Remove eggs to a plate, then cook remaining 2 eggs the same way.

Place 1 slice toast on a plate, buttered side up. Place burger on top. Repeat with remaining 3 toast and patties. Pout the peppercorn sauce on and around the beef and toast, reserving about 4 tablespoons. Top each with egg, season with sea salt, then garnish with another tablespoon of peppercorn sauce per plate.

Gâteau Breton aux Pommes

Gâteau Breton aux Pommes

Salted caramel sauce
½ cup sugar
½ cup heavy cream
3 tablespoon Tbsp. unsalted butter
½ teaspoon kosher salt
Cake
12 tablespoons (1½ sticks) unsalted butter, melted, slightly cooled, divided, plus more, room temperature, for pan
1¼ cups all-purpose flour plus more for pan
4 firm, tart apples (such as Pink Lady or Braeburn; about 2 lb.), peeled, cored, sliced ½” thick
2 tablespoons plus 1 cup plus sugar, divided
1 teaspoon baking powder
¾ teaspoon kosher salt
1 teaspoon finely grated lemon zest
3 large eggs
Crème fraîche (for serving)

Bring sugar and ¼ cup water to a boil in a small saucepan over medium-high heat, stirring to dissolve sugar. Boil, swirling pan occasionally and brushing down sides with a wet pastry brush, until mixture turns a deep amber color, 8–10 minutes. Remove from heat and slowly add cream (mixture will bubble vigorously). Return to medium heat and cook, stirring occasionally, until smooth, about 2 minutes. Remove from heat and mix in butter and salt. Pour caramel sauce into a small heatproof jar or bowl; let cool.

Place rack in middle of oven and preheat to 350°. Butter and flour cake pan; set aside. Heat 2 Tbsp. melted butter in a large skillet over medium heat. Add apples, sprinkle with 2 Tbsp. sugar, and cook, tossing occasionally, until apples are golden brown, 10–12 minutes. Arrange half of the apples in the bottom of prepared cake pan so most of it is covered (a few gaps are okay). Whisk baking powder, salt, lemon zest, 1¼ cups flour, and remaining 1 cup sugar in a large bowl. Whisk in eggs and remaining 10 Tbsp. melted butter until smooth. Pour half of batter over apples in cake pan, top with remaining apples, then pour remaining batter over. Bake cake until top is golden and a tester inserted into the center comes out clean, 40–50 minutes. Transfer pan to a wire rack and let cake cool slightly; turn out onto rack and let cool.

Serve cake with caramel sauce and crème fraîche.

Chorizo and Cheese Quesadillas

Chorizo and Cheese Quesadillas

4 ounces mozzarella cheese, grated
4 ounces Cheddar cheese, grated
8 ounces cooked chorizo (sausage), outer casing removed or ham, diced
4 scallions, finely chopped
2 fresh green chilies, seeded and finely chopped (such as poblano)
Salt and pepper
8 flour tortillas
Vegetable oil, for brushing

Place the cheeses, chorizo, scallions, chilies, and salt and pepper to taste in a bowl and mix together. Divide the mixture between 4 flour tortillas then top with the remaining tortillas. Brush a large, nonstick skillet with oil and heat over medium heat. Add one quesadilla and cook, pressing down with a spatula for 4-5 minutes Underside should be crisp and lightly browned. Turn over and cook the other side until the cheese is melted. Remove from the skillet and keep warm. Cook the remaining quesadillas individually. Cut each quesadilla into quarters. Serve with salsa and guacamole. Packing: Wrap in waxed paper or foil.

Grapefruit-Rhubarb Preserves

Grapefruit-Rhubarb Preserves

2 lb. (2 medium) Red Grapefruit
1 lb. (4 C.) Rhubarb, sliced 1/2 “ thick
2 C. Sugar

Cut 1-inch-thick strips of peel from the grapefruit, leaving as much pith behind as possible. Stack 3 or 4 pieces of peel together and julienne until youhHave 1/4 cup of julienned peel. Add to the preserving pot. Once you have enough peel, supreme the grapefruit, reserving the seeds and as much juice as possible. I find the easiest way to catch as much juice as possible is to work over a bowl or Pyrex measuring cup. Squeeze the “rag” of the grapefruit, the membrane that remains after you have cut away all the fruit during supreming. to extract as much juice as possible. Measure 1 1/2 cups supremed grapefruit sections and juice. Tie the seeds up in a square of cheesecloth or scrap of white tea towel. Add them to the preserving pot with the julienned peel, grapefruit flesh and juice, rhubarb chunks, and sugar. Over high heat, bring the mixture to a boil that cannot be stirred down. Immediately remove from heat, let cool, and refrigerate overnight. Remove and squeeze the grapefruit seed packet into the
preserving pot. Over high heat, bring to a boil that cannot be stirred down. Reduce to medium-high and cook, stirring frequently, until it passes the plate test. This small batch sets up quickly, in less than 10 minutes. Ladle into prepared half-pint jars, leaving 1/4-inch
headspace. Remove air bubbles and wipe rims. Place the lids on the jars and screw on the bands until they are fingertip tight. Process in a water bath canner for 10 minutes, adjusting for altitude as needed. After 24 hours, check the seals. Label, date, and store out of direct sunlight without bands for up to a year.

Spinach Feta Puffs

Spinach Feta Puffs

10 oz. frozen spinach, thawed and squeezed dry
2 roasted red peppers, chopped
5 oz. crumbled feta
8 oz. cream cheese, softened
2 eggs, beaten
1 package puff pastry, thawed

Mix everything except puff pastry. Roll mixture in puff pastry and slice into 1 inch spirals. bake at 350 for about 20 minutes or until pastry is golden brown.

Thai Chicken Satay

Thai Chicken Satay

Boneless Skinless Chicken Breasts OR Shrimp OR Pork
Soy Sauce (3/4 C.)
Coconut Milk ((1 can)
1/4 C. Lime Juice
2 tsp. Coriander
1 tsp. Turmeric
2 tsp. Cumin
1 T. Ginger (In the squeezy tube)
2 tsp. crushed garlic
4 T. minced onion
3 T. yellow curry powder
3 T. brown sugar (optional)

Combine all ingredients except meat. Slice meat into thin strips. If using shrimp, devein, and if desired, pull off tails. Put meat and marinade into a ziplock bag reserving some of the marinade for basting. Marinate for at least 20-30minutes. Overnight is super tasty. Grill/Broil while basting and turning periodically and serve.

Smoked Salmon Pate

Smoked Salmon Pate

6 oz. Smoked Salmon Pieces
Juice of ½ Lemon
¼ lb. Cream Cheese
½ tsp. Paprika
Pepper
Parsley, Chives, Dill, Scallions, optional

Place everything except pepper in blender or food processor. Process until smooth and creamy. Season to taste with pepper. Serve with crackers, cherry tomatoes and cucumber sticks, on or small sandwiches.

Chicken Strips with Satay Dip

Chicken Strips with Satay Dip

1 T. Olive Oil
1 tsp. Paprika
5 oz. Chicken Breast, cut into 4-6 strips

Satay Dip:
2 T. Peanut Butter
1 tsp. Olive Oil
1 tsp. Tamari (wheat free soy sauce)
½ tsp. Brown Sugar
1 T. Coconut Milk or Mayonnaise

Mix together all dip ingredients with 1 T. hot water in a small bowl until well combined. Set aside. Place oil in a shallow dish and sprinkle in paprika. Add chicken and turn to coat. Add chicken to hot skillet and cook 2-3 minutes per side until golden and cooked through. Serve strips with dipping sauce.

Mozzarella, Cherry Tomato & Basil Sticks

Mozzarella, Cherry Tomato & Basil Sticks

4 Cherry Tomatoes
4 Basil Leaves
4 ½” cubes Mozzarella Cheese

Pesto Dip:
2 T. Plain Yogurt
2 tsp. Pesto

Mix together yogurt and pesto for dip and set aside. Thread a cherry tomato onto a pick, followed by basil leaf, then a cube of cheese. Repeat with a second tomato, leaf and cube. Then assemble a second pick. Serve with dip.

Honey-Sesame Sausage

Honey-Sesame Sausage

2 tsp. Olive Oil
1 T. Honey
1 tsp. Dijon Mustard
12 good quality Cocktail Sausages
1 tsp. Sesame Seeds

Heat oven to 350. Mix together oil, honey and mustard in a small bowl. Add sausages and turn to coat them in mixture. Arrange sausages in a nonstick roasting pan and cook in oven for about 12-14 minutes, turning occasionally until almost done. Sprinkle with sesame seeds and cook until minute until sausages are golden and cooked through.

Potato Cheese Puffs

Potato Cheese Puffs

A healthier, homemade alternative to store-bought Pirate Booty, children of all ages love this recipe. You can make the mashed potatoes a couple of days in advance and then have your children help mix together ingredients and roll into balls.

2 C. mashed potatoes*
2 eggs
1/2 C. parmesan cheese (optional)
Fresh parsley
Salt and pepper
Bread crumbs for coating

Preheat oven to 350 F. Mix potatoes, eggs, cheese, parsley, salt and pepper together well. Roll into balls the size of ping pong balls. Coat each ball with bread crumbs and lay on lined cookie sheet. Bake for 15 minutes or until the outside starts to brown and turn crispy.

* To make 2 C. mashed potatoes, boil 4-5 russet potatoes in large pot of water until very tender. Cool, peel and mash.

Peanut Butter Power Balls

Peanut Butter Power Balls

These are packed with protein; just make sure your school doesn’t have a zero-tolerance policy on peanut butter, due to some children’s allergic reactions. Try this recipe:

1 cup peanut butter
1/2 cup non-fat dry milk powder or soy protein powder
1/2 cup raisins or chocolate chips
1/4 cup honey
Graham cracker crumbs

Mix all ingredients except the graham cracker crumbs in a large bowl. Shape mixture into 1-inch balls. Roll in crumbs and refrigerate (or freeze; balls will thaw by lunchtime).

Carrot Snack Sticks

Carrot Snack Sticks

1 cup all purpose flour
2 tablespoons parmesan cheese, grated
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup carrot, very finely shredded and thin
2 tablespoons canola or vegetable oil

Preheat oven to 400 degrees. Combine the first four ingredients and stir to combine. Using your hands, add the carrots to the flour mixture coating the carrot pieces with flour. Add the oil and work with your hands to bring the dough together. (You really have to be patient with working this dough together so that the flour absorbs the oil. If you are concerned that it is not coming together, just add 1 extra tsp of oil to the dough and work it with your hands forming a ball until it comes together.) Form the carrot parmesan dough into a flat rectangular disk and allow to rest for 1-2 minutes then roll out 1/2 inch thick on parchment paper or a dry clean surface. Using a knife, cut the dough into sticks, 2 inches long by 1/4 inch wide. Bake on a Silpat or parchment lined cookie sheet for 15-17 minutes. Cool and serve.

Breakfast Savory Hard Boiled Egg Muffins

Breakfast Savory Hard Boiled Egg Muffins

11 lg. Eggs, room temperature
½ C. plus 1 tsp. Safflower Oil (plus more for brushing, if not using cupcake liners)
8oz. Bulk Breakfast Sausage (or remove from casings)
2 C. Flour
1 tsp. Baking Powder
½ tsp. Baking Soda
¾ tsp. Salt
1 T. Sugar
½ C. Sour Cream
½ C. chopped Scallions
1 C. finely shredded Asiago Cheese (4oz.)

Prepare an ice bath. Bring a large pot of water to a boil. Add 9 eggs and boil 6 minutes. Transfer to ice bath until cool enough to handle, then carefully peel and transfer to a paper towel lined plate. In medium skillet heat 1 tsp. oil over medium high heat. Add sausage and cook, stirring to break up until browned, about 5 minutes. Transfer to a plate and chop if necessary so no pieces are larger than about a pea. Preheat oven to 400. Line 9 cups of a standard muffin tin with baking cups, or lightly brush with oil. In bowl whisk together dry ingredients. In another bowl, whisk together remaining ½ C. oil, ¼ cup water, sour cream and remaining 2 eggs. Stir wet ingredients into dry ingredients until just combined. Fold in sausage, scallions and ½ C. cheese. Batter should be thick and dough like. Fill each prepared muffin cup with 2 T. batter. Nestle a cooked egg in the center of each. Add another 2 T. batter over the egg, flattening slightly to form a disk and press gently to seal. Sprinkle remaining cheese over the tops of the muffins. Bake until golden and tops lightly spring back when pressed, about 22 minutes. Let cool 5 minutes in tin, then transfer to wire rack and let cool completely.

Graham Cracker Swirls

Graham Cracker Swirls

1 cup whole wheat flour
1 1/2 cups all purpose flour
1/2 cup dark brown sugar, packed
1/2 teaspoon salt
1 teaspoon cinnamon
1 teaspoon baking soda
1/2 cup butter, chilled & cubed
1/4 cup honey
1/4 cup water
1/2 cup Nutella, peanut butter or preserves

Preheat oven to 350 F. Place the flours, sugar, salt, cinnamon and baking soda in the bowl of your KitchenAid® Stand Mixer fitted with the paddle attachment and mix to combine. Add the cubed and chilled butter and mix until it resembles coarse meal, about 2 minutes. Add the honey and water and continue to mix until it combines and forms a dough. Divide the dough into 2 equal pieces and roll each piece into a 9 x 13 inch rectangle until 1/4 inch thick. If the dough is soft it can be refrigerated 30-60 minutes. Spread 1/4 cup of the Nutella or other filling in a thin layer over each sheet of dough. Starting at the 13 inch side, use your fingertips to roll the dough tightly into a spiral like a cinnamon roll, and pinch the seams to seal. Slice the dough into 1/2 inch pieces, place on a silpat or parchment lined cookie sheet, and bake for 12-15 minutes, or until golden brown and set. Tip: Cookies can be frozen before or after baking. Place cookies on a baking sheet in the freezer for about 30 minutes, until frozen solid, then transfer to a zip top bag or other freezer-safe container and freeze for up to 4 months.

Egg & Bacon Roll

Egg & Bacon Roll

1 slice Bacon
1 Egg
1 Ciabatta roll
½ Tomato Seeded
Alfalfa Sprouts
Black Pepper

Heat broiler to medium-high and line broiler pan with foil. Broil bacon until crisp, and then let cool. Meanwhile, boil the egg about 6 minutes until the yolk is just lightly running. Hold the egg under cool running water until it is cold enough to handle. Peel egg, place in bowl and roughly chop. Break the bacon into small pieces and stir into egg. Season with pepper. Cut roll in half. Squeeze juices from tomato onto one side of the roll. Spoon the egg mixture onto roll, and top with sprouts.

BBQ Tofu Baguette

BBQ Tofu Baguette

Olive Oil
4 ½ oz. firm Tofu, patted dry and cut into 4 long slices (rec: follow Alton Brown’s instructions for prepping tofu for marinade)
2 small Baguettes
2 Lettuce Leaf, shredded
1 Tomato, seeded and thinly sliced

Marinade:
1 T. Honey or Sweet Chili Sauce
1 T. Ketchup
1 T. Soy Sauce
¼ tsp. Smoked Paprika

In shallow dish, mix together ingredients for marinade. Place tofu slices in marinade, turn to coat; allow to rest in marinade at least one hour to overnight. Generously brush griddle pan with olive oil, and then heat until hot. Carefully place tofu on pan and cook 4 minutes on each side or until golden, occasionally spooning over more marinade. Slice baguette open lengthwise and open it out. Place 2 slices tofu on bread, top with lettuce and tomato. Close up bun and press down lightly.

Mystery Bun

Mystery Bun

1 Crusty Roll
Olive Oil, for Brushing
1-2 T. Pesto
1 clove Garlic, crushed
4 slices Mozzarella Cheese
1 Tomato, seeded and sliced
Baby Spinach Leaves

Slice off top of roll to make a lid and pull out the soft insides, leaving crust intact. Lightly brush inside with oil. Place bread bits in food processor and pulse until you have breadcrumbs. Transfer to a small bowl and mix in the garlic, and enough pesto to flavor the breadcrumbs without being soggy. Spoon a layer of breadcrumbs into the roll. Add a layer of cheese, tomato and spinach, followed by another layer of breadcrumbs and so on until used up (2-3 layers). Place lid on top and wrap tightly in plastic wrap.