Turkey Waffle Breakfast
I Eggo Homestyle Waffle
3 Eggo Mini Waffles
1 Large Slice of Cantaloupe
2 Large Strawberries
2 Pineapple Slices
2 Edible Eyes
Magic Milk Shakes (Copycat Frosty)
1-1/2 to 2 C. ice water
1-1/2 C. nonfat dry milk powder
2/3 C. sugar
1/4 C. unsweetened cocoa
1 tsp. vanilla
1 to 11/2 trays of ice cubes
2 T. corn oil
5-second squirt of non-stick spray
Place all of the ingredients into the blender, including the oil and the non-stick spray. Use less water for thicker milk shakes and more water for shakes that are easy on your blender motor. The blender should be about 3/4’s full. Place the lid on. Process for a full 2 minutes. Pour into cups and serve. Makes 4 – 12oz. servings Variations:1 very ripe banana for a chocolate banana shake, a big spoonful of peanut butter for a decadent Chocolate Peanut Butter Shake, a few broken red and white candy mints for a refreshing Chocolate Mint shake. Vanilla Milk Shakes: omit the cocoa powder, reduce the sugar to 1/2-C. and add 1 T. (yes a full T.) of vanilla flavoring.
Homemade Soft Pretzel Bites
Soft Pretzels:
1 1/2 C. warm water
2 T. light brown sugar
1 package active dry yeast (2 1/4 tsp.)
3 oz. unsalted butter, melted
2 1/2 tsp. kosher salt
4 1/2 to 5 C. all-purpose flour
Vegetable oil
3 quarts water
1/2 C. baking soda
1 whole egg, beaten with 1 T. cold water
Coarse sea salt
For the cheese sauce:
½ T. unsalted butter
½ T. all-purpose flour
½ C. milk
8 oz. Cheddar cheese, grated
For the Pretzels: Combine the 1 1/2 C. water, sugar, yeast, and butter in the bowl of a stand mixer and mix with the dough hook until combined. Let sit for 5 minutes. Add the salt and flour and mix on low speed until combined. Increase the speed to medium and continue kneading until the dough is smooth and begins to pull away from the side of the bowl, about 3 to 4 minutes. If the dough appears too wet, add additional flour, 1 T. at a time. Remove the dough from the bowl, place on a flat surface and knead into a ball with your hands. Oil a bowl with vegetable oil, add the dough and turn to coat with the oil. Cover with a clean towel or plastic wrap and place in a warm spot until the dough doubles in size, about 1 hour. Preheat the oven to 425 degrees F. Bring the 3 quarts of water to a boil in a small roasting pan over high heat and carefully add the baking soda. It will boil over, so add slowly and be careful! Remove the dough from the bowl and place on a flat surface. Divide the dough into 8 equal pieces, about 4 1/4 to 4 1/2 oz. each. Roll each piece into a long rope measuring 22 inches and shape. Cut the dough into one inch pieces to make the pretzel bites. Boil the pretzel bites in the water solution in batches. We did about 15 bites at a time. Boil for about 30 seconds. Remove with a large slotted spoon. Place pretzel bites on a baking sheet that has been sprayed with cooking spray. Make sure they are not touching. Brush the tops with the egg wash and season liberally with the salt. Place into the oven and bake for 15 to 18 minutes until golden brown. Remove to a baking rack and let rest 5 minutes before eating. Serve with cheese sauce. To make the cheese sauce: Melt the butter in a medium saucepan over medium heat. Add the flour and cook 1 minute. Whisk in the milk and cook until slightly thickened. Remove from heat and stir in the Cheddar cheese until smooth and all of the cheese is melted. Season with salt and pepper, to taste. *If you want to make cinnamon and sugar pretzel bites-instead of adding salt, sprinkle the bites with cinnamon and sugar. For the frosting mix-soft cream cheese-about 3 T, powdered sugar, a tsp. vanilla extract, and a little bit of milk. Whisk together. Add more milk if it is too thick, if it is too thin, add more powdered sugar.
Chicken Thighs with Mushrooms and Shallots
3 tsp. clarified butter
8-10 oz. mushrooms, end trimmed, with stem intact
1 C. shallots
1 C. pearl onions, cut in half
4 cloves garlic
olive oil, if needed
8 chicken thighs, bone-in and skin-on
1/2 C. chicken stock
Preheat oven to 350 F. Heat your 2T. clarified butter on medium-high heat in a large pan that goes from stove to oven. Add mushrooms and cook 5-7 minutes covered. Remove and set aside. In the same pan, add 1T. clarified butter, along with the shallots and pearl onions, and cook for 3 minutes. If sticking occurs, add a glug of olive oil. Then add garlic and cook for 1 more minute. Remove and set aside. Increase heat a bit and add another glug of olive oil. Sear the chicken until brown, about 3 minutes a side, making sure not to flip until browned. Remove chicken from pan. Place mushrooms on the bottom, then the onions, then place the chicken back in. Bake in the oven covered for 30-40 minutes. Remove top for the last 10 minutes to brown. Remove from oven and serve.
Parmesan-Butternut Squash Gratin
1 butternut squash (2 1/2 lb)
1/4 C. butter
2 large cloves garlic, finely chopped
1/4 C. panko bread crumbs
1/3 C. grated Parmesan cheese
1/4 tsp. salt
1/8 tsp. pepper
1/4 C. chopped fresh parsley
Heat oven to 375°F. Spray 13×9-inch (3-quart) glass baking dish with cooking spray. Peel, halve lengthwise and seed squash; cut into 1/2-inch-thick slices. Arrange with slices overlapping slightly in bottom of baking dish. In 2-quart saucepan, melt butter over medium heat. Reduce heat to low. Add garlic; cook 2 to 3 minutes, stirring frequently, until garlic is soft and butter is infused with garlic flavor. Do not let butter brown. In small bowl, mix bread crumbs, cheese and 1 T. the butter-garlic mixture. Brush squash slices with remaining butter-garlic mixture. Sprinkle with salt, pepper and bread crumb mixture. Bake uncovered 30 to 40 minutes or until squash is tender when pierced with fork. Increase oven temperature to 425°F; bake 5 to 10 minutes longer or until lightly browned. Before serving, sprinkle parsley over top.
Sweet & Sour Cabbage
4 C. shredded cabbage
½ C. diced bacon
3 tsp. flour
¼ C. honey
¼ C. vinegar
½ C. water
½ C. Onion, chopped
Cook shredded cabbage until tender. Drain. Dice bacon. Fry until well done. Drain and place on cabbage. Blend bacon drippings with flour. Add honey, vinegar, water and chopped onion. Cook until thickened. Pour over cabbage and bacon. Season to taste. Heat thoroughly. Serve hot.
Roasted Cranberry Chicken
8 small chicken thighs or breasts (2 to 2-1/4 lb.), skinned
3/4 C. low-calorie cranberry juice
3/4 C. fresh cranberries
2 sprigs fresh thyme
4 tsp. packed brown sugar
Fresh thyme leaves
Preheat oven to 375 degrees F. Coat extra-large ovenproof skillet with nonstick cooking spray. Heat over medium-high heat. Sprinkle 1/4 tsp. each salt and pepper on chicken. In hot skillet cook, meaty sides down, 5 minutes, turning once, until well-browned on both sides. Transfer skillet to oven. Roast, uncovered, 20 minutes, until chicken is no longer pink (180 degrees F). Meanwhile, in saucepan combine juice, berries, thyme sprigs, brown sugar, and 1/4 tsp. salt. Bring to boiling. Simmer, uncovered, 15 to 20 minutes, until slightly thickened
BBQ Chops & Baked Beans
1 1lb. cans Pork & Beans or Baked Beans
6 Pork Chops, trimmed
3 tsp. Mustard
1 ½ tsp. Ketchup
1 ½ tsp. Lemon Juice
1 ½ tsp. Brown Sugar
½ tsp. Salt
1 tsp. Pepper
1 ½ tsp. grated Lemon Zest
Paprika
In a casserole dish spread beans evenly. Arrange pork chops over beans. In a bowl combine mustard, ketchup, lemon juice, sugar, salt and pepper. Spread mixture over each pork chop. Sprinkle evenly with chopped onion. Top with lemon rind and paprika. Bake 325 degrees for 2 hours.
Cast Iron Skillet Cornbread
1 1/4 C. coarsely ground cornmeal
3/4 C. all-purpose flour
1/4 C. granulated sugar
1 tsp. kosher salt
2 tsp. baking powder
1/2 tsp. baking soda
1/3 C. whole milk
1 C. buttermilk
2 eggs, lightly beaten
8 T. unsalted butter, melted
Preheat the oven to 425 degrees F and place a 9-inch cast iron skillet inside to heat while you make the batter. In a large bowl, whisk together the cornmeal, flour, sugar, salt, baking powder, and baking soda. Whisk in the milk, buttermilk, and eggs. Whisk in almost all of the melted butter, reserving about 1 T. for the skillet later on. Carefully remove the hot skillet from the oven. Reduce oven temperature to 375 degrees F. Coat the bottom and sides of the hot skillet with the remaining butter. Pour the batter into the skillet and place it in the center of the oven. Bake until the center is firm and a cake tester or toothpick inserted into the center comes out clean, 20 to 25 minutes. Allow to cool for 10 to 15 minutes and serve.
Jellied Cranberry Sauce
6 bags (12oz) cranberries
6 C. water
6 C. sugar
Cooking – In a stockpot, bring water and sugar to a boil, add cranberries, boil for 10 mins. After cranberries are soft use hand blender (immersion blender) to mix. Using a fine mesh strainer push through the liquid and pulp, then use cheesecloth to strain rest of seeds.
Filling jars – Using your funnel fill the jars with the cranberry mixture in half pints or pint size canning jars. Continue filling till the jars are filled to 1/2″ headspace. Remove the air bubbles with the rubber or plastic spatula and refill to the proper headspace if necessary.
Processing: Wipe the rims and place the hot lid/rings on the jars. Process in a water bath canner for 15 minutes at a full rolling boil. Wait 5 minutes, remove and place on dishtowel overnight undisturbed. The next day remove rings and clean jars and label with recipe name and date. Store in a cool, dry, and dark place.
Momofuku’s Soy Sauce Eggs (Shoyu Tamago)
6 tablespoons warm water
1 tablespoon sugar
2 tablespoons sherry vinegar
3/4 C. soy sauce (we used low-sodium—if yours is regular strength, you might want to err on the side of shorter marination time)
6 large eggs
Maldon or other flaky salt, for serving
Black pepper, for serving
In a medium bowl, whisk together the water and sugar to dissolve the sugar, then stir in the sherry vinegar and soy sauce. Bring a large pot of water to a boil. Carefully put the eggs into the boiling water and cook for exactly 6 minutes and 50 seconds, stirring slowly for the first 1 1/2 minutes to distribute the heat evenly. Meanwhile, fill a large bowl with cold water and ice. When the eggs are done, transfer them to the ice bath. Once the eggs are cool (and the water isn’t uncomfortably icy), peel them (in the water—this will help them keep a perfect exterior). Transfer the eggs to the soy sauce mixture and marinate in the fridge for at least 2, and up to 6, hours, making sure they are completely submerged. If necessary, top the eggs with a small plate to ensure submersion. Remove the eggs from the sweet and salty solution. You can save the soy sauce mix for another round of eggs, if you wish. The eggs will keep, refrigerated in a tightly sealed container, for up to a month. To serve, cut the eggs in half lengthwise and season with salt and pepper.
Oven Fried Rice
2 C. rice (not instant!)
3 1â„3 C. water
1 (1 1/4 oz.) package onion soup mix
3 1â„2 tsp. soy sauce
3 tsp. oil
1 dehydrated Bell Pepper (red/green mix), rehydrated
1 green onion, chopped
0.5 (8 oz.) can mushrooms, chopped
Preheat oven to 350°F. While oven is heating, combine all ingredients in a medium-sized casserole dish. Stir thoroughly to combine. Place on middle rack in oven, and cook uncovered for 50 minutes to 1 hour, or until rice is cooked and all water is absorbed.
Grilled French Toast Kebabs
1 loaf (1 lb.) day-old pain au levain
3/4 C. whole milk
4 large eggs
1 teaspoon vanilla extract
Melted butter
Maple or berry syrup
Powdered sugar (optional)
Soak 12 wooden skewers (10 to 12 in.) in water to cover for 20 minutes; drain. Meanwhile, heat a grill to medium (350°). Cut enough bread into 1-in. chunks, including some crust on each, to make 2 qts; save extra for other uses. Whisk milk, eggs, and vanilla in a large bowl to blend. Mix in bread to coat, then thread onto skewers. Oil cooking grate, using tongs and an oiled wad of paper towels. Grill skewers, covered, until browned, turning once, 3 to 4 minutes. Serve with butter and syrup and dust with powdered sugar if you like.
Mascarpone French Toast with Warm Blackberry Syrup (camping / grill)
1 large egg
1/2 C. milk
1/4 C. sugar
2 teaspoons cinnamon
1 1/2 teaspoons vanilla extract, divided
1 1/2 C. cold mascarpone cheese
2 tablespoons blackberry liqueur
8 thick (3/4 in.) slices of day-old wide French bread, such as bâtard
1/4 C. maple syrup
2 1/2 C. blackberries
2 tablespoons butter
Cooked bacon
Heat a charcoal grill to medium-high (450°) or set up a camp stove and use medium heat. Whisk egg, milk, sugar, cinnamon, and 1/2 tsp. vanilla together in a large bowl. Stir mascarpone, remaining 1 tsp. vanilla, and the liqueur together in another bowl. Spread mascarpone mixture over 4 bread slices; top with remaining slices. Cook maple syrup and berries in a small covered saucepan until berries start to break down, 5 to 10 minutes. Remove from heat. Heat a large heavy frying pan or 2 smaller ones; swirl butter in pan(s). Dip sandwiches in egg mixture, then cook, turning once, until crisp and browned, 4 to 8 minutes total. Serve French toast with syrup and bacon.
Hot & Sour Cherry Preserves
1 1/2 lb. (4 C.) Sour Cherries, pitted
1 1/3 C. Sugar
2 T. Lemon Juice
¼ tsp. Cayenne Pepper
Gently stir together the pitted cherries, sugar, and lemon juice in a large nonreactive bowl. Cover and let the mixture sit at room temperature for 1 hour, then cover and refrigerate overnight. Transfer the macerated fruit mixture to your preserving pot using a spatula to scrape any sugar that has settled to the bottom of the bowl. Add the ground cayenne and, over high heat, bring the mixture to a boil that cannot be stirred down. Continue to boil, stirring frequently until the mixture passes the plate test, about 12 minutes. You can reduce the heat near the end of the cooking time if the mixture begins to scorch. 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 the bands for up to a year.
Green Goddess Sandwiches
I like the briny umami that the anchovies add to the mayonnaise, but feel free to leave them out if you prefer. (You may wish to add more salt, garlic, or lemon if you do.) The mayonnaise keeps well for up to a week, staying vibrant green and marrying the flavors together nicely. I like the onions best when freshly pickled, but they will also keep in the fridge for a week or more. Wrapping the sandwiches in parchment paper prior to cutting them in half helps them to hold together, but feel free to skip this step in favor of deliciously messy sandwiches.
Green Goddess Mayonnaise (makes enough for 4-6 sandwiches):
1/3 C. packed basil leaves
1/3 C. packed tarragon leaves
1/3 C. packed chopped chives
2 medium-large garlic cloves
2 anchovy fillets
zest and juice of 1/2 a lemon
1/4 teaspoon salt
1/2 C. good mayonnaise (such as Spectrum’s olive oil mayonnaise)
Pickled spring onions (makes enough for 4-6 sandwiches):
2 spring onions, bulb thinly sliced
1/2 C. white wine vinegar
2 teaspoons sugar
1 teaspoon fine sea salt
1/4 teaspoon black peppercorns, lightly crushed
Per sandwich:
2 slices pan bread
1/2 a small, ripe avocado, sliced
2 fat slices fresh mozzarella
1 medium-sized green zebra tomato (or other heirloom tomato), sliced
a few thin slices cucumber
several slices pickled onion
a handful of sprouts (such as broccoli sprouts), rinsed and dried
a couple of small lettuce leaves (butter or romaine), rinsed and dried
Make the mayonnaise: In the bowl of a food processor, combine all ingredients except for the lemon juice (i.e., the basil, tarragon, chives, garlic, anchovies, lemon zest, salt, and mayonnaise) in the bowl of a food processor. Puree smooth, about 2 minutes, scraping down the sides of the bowl as needed. Blend in the lemon juice. Chill until needed. Pickle the onions: In a medium-sized jar, combine the onions slices, vinegar, sugar, salt, and peppercorns. Put the lid on the jar and let sit for at least 10 minutes, shaking a few times to dissolve the salt and sugar. Use immediately or refrigerate until needed, up to 1 week. Assemble the sandwiches: Toast the bread and spread both slices with a thick layer of the mayonnaise. Top with the avocado, mozzarella, tomato, cucumber, pickled onion, sprouts, and lettuce. Sandwich with the other slice of bread and press down gently. Optionally wrap the sandwich in parchment or secure with two toothpicks, and slice in half with a sharp serrated bread knife or chef’s knife.
Chinese Spice Cracker Jacks
These Cracker Jacks are very similar to the real thing, only super fresh and extra appealing–as only homemade can be. And as I never feel there are enough peanuts in the boxed version, there are three luxurious C. my favorite nuts here. The Chinese Five-Spice gives this old-fashioned treat a sophisticated new life. We can’t seem to get enough of this addictive treat. Luckily, it is very easy to make.
Note You may be tempted to use prepared Chinese Five-Spice. Don’t! It takes only a minute to make your own, and the superlative aroma and flavor are essential here. Ingredient Note: Every time I make this (all too often recently), I find myself debating whether the molasses is necessary or desired. On the one hand, it gives the crackerjacks that distinctive taste of the boxed version, which I love. On the other hand, I feel it competes ever so slightly with the Chinese Five-Spice for the starring role. MauiJim says the two are in perfect balance, but you might want to try it with and without to determine your own preference.
Popcorn & Nuts
½ C. popcorn kernels (8 C. popped corn) (unseasoned microwave popcorn will also work)
1 C. whole hazelnuts, lightly toasted and skinned
1 C. whole roasted peanuts, unsalted or lightly salted (Trader Joe’s peanuts are awesome)
1 C. whole pecans
Spices
1 tsp. LunaCafe Chinese Five-Spice
1 tsp. fine sea salt
Caramel Syrup
½ C. butter (1 stick)
1 C. dark brown sugar
½ C. light corn syrup
2 tsp. unsulfured molasses, optional
1 tsp. vanilla extract
½ tsp. baking soda
Prepare LunaCafe Chinese Five-Spice. Reserve. Coat two edged baking sheets with vegetable oil spray. Reserve. Position a rack in the middle of the oven. Heat oven to 300°F. Pop the popcorn according to your usual method or your popcorn machine’s guidelines. Remove to a very large mixing bowl. Add hazelnuts, peanuts, pecans, LunaCafe’s Chinese Five-Spice, and salt. Toss to combine and distribute the spices. Reserve. In a large saucepan, combine butter, brown sugar, corn syrup, and molasses. Over medium heat, bring to a simmer and simmer for 5 minutes, stirring occasionally. The mixture should measure 250° on a candy thermometer. Turn off heat and stir in vanilla and then baking soda. The mixture will foam up dramatically. As the foam subsides, quickly pour the caramel syrup over the popcorn and nuts. Use oiled, long cooking chopsticks to distribute the syrup. (The minimal surface area of the chopsticks prevents the caramel from getting a good hold.) Divide the crackerjack mixture evenly between the cookie sheets. Bake for 45 minutes, stirring cracker jacks every 15 minutes with oiled, long cooking chopsticks. Remove from the oven and immediately dislodge from the baking sheet with a thin metal spatula. Allow to cool completely and then separate the pieces as desired. Store in an airtight container in cool, dry location.
LunaCafe Chinese Five-Spice
The aroma of these spices when they are toasting is remarkable. For most evocative aroma and flavor, always use fresh spices.
3 whole star anise pieces, broken
20 whole cloves
3-inch Mexican cinnamon stick (canella), broken
1 tsp. fennel seeds
1 tsp. whole Sichuan pepper or black peppercorns
In nonstick skillet set over medium heat, toast the spices just until fragrant, about 1 minute. Immediately remove from the heat and grind to a powder in a spice grinder. When cool, store in an airtight container in a cool, dark, dry location.
Baked Beans with Cranberries
2 16oz. can Beans
1 can Cranberry Sauce
2 T. Brown Sugar, Granulated Sugar or Honey
1 Onion, grated
4 slices bacon (or use shelf stable bits)
Mix first 4 ingredients in a 2 quart casserole dish. Lay bacon across top and bake uncovered at 325 for 3 hours.
Easy Baked Beef & Beans
2 14 oz. cans baked beans
1 lb. ground beef
1/2 C. diced onion
1/2 C. brown sugar, packed
2 T. ketchup
Salt & pepper, to taste
In a skillet brown the ground beef with the onions. Drain off any grease. In a crock pot or in a 350 oven safe pan place the canned beans, sugar and ketchup. Add browned meat and onions, stir well. Season to taste.
Baked Mashed Butternut Squash
2 C. cooked, mashed butternut squash or pumpkin
3 T. butter, softened
1 C. sugar
1/3 C. milk, fresh, canned or powdered
1/2 tsp. salt
1 tsp. cinnamon
1/2 tsp. nutmeg
3 eggs
1 tsp. vanilla extract
Heat the oven to 325 degrees. Grease a 11/2-quart casserole dish. Combine all the ingredients in a large bowl and beat with an electric mixer until well combined. Pour the mixture into the casserole dish and bake for 75 minutes or until set. Serves 6 to 8.
Pan-Seared Fingerlings with Cilantro Mojo & Variations
4 tsp. olive oil, divided
1 pound fingerling potatoes, halved lengthwise
3/8 tsp. salt
2/3 C. tightly packed cilantro
2 tsp. lime juice
1 tsp. white wine vinegar
1/4 tsp. black pepper
1 large garlic clove, chopped
1/4 C. low-fat sour cream
Heat a skillet over medium-high. Add 1 T. oil and potatoes; cook 6 minutes. Cover, reduce heat to medium, and cook 6 minutes. Sprinkle potatoes with salt. Combine remaining 1 tsp. oil, cilantro, and next 4 ingredients in a blender. Blend until smooth. Stir into potatoes. Top with sour cream.
Blue Cheese and Walnuts: Halve 1 pound fingerling potatoes lengthwise. Follow step 1 in base recipe. Sprinkle with 1/4 tsp. salt. Combine 1/2 C. 2% milk and 1 1/2 tsp. all-purpose flour in a saucepan, stirring; bring to a boil. Cook 1 minute. Add 1 ounce blue cheese. Cook 1 minute. Top potatoes with sauce, 2 T. toasted chopped walnuts, and 2 tsp. parsley.
Spinach and Garlic: Halve 1 pound fingerling potatoes lengthwise. Follow step 1 in base recipe. Sprinkle with 1/4 tsp. salt. Add 2 T. minced garlic and 4 C. baby spinach leaves; cook 1 minute. Top with 2 T. toasted pine nuts and 1/2 ounce grated Asiago cheese.
Quick Pickled Red Onions: Halve 1 pound fingerling potatoes lengthwise. Follow step 1 in base recipe. Sprinkle with 1/4 tsp. salt. Combine 1/2 C. white wine vinegar, 1 T. mustard seeds, 1 T. sugar, and 1/4 tsp. salt in a saucepan; boil. Remove from heat; stir in 1 C. sliced red onion. Let stand 5 minutes. Drain. Stir into potatoes. Top with 2 tsp. parsley
Sorrel Pesto
3 C. of packed sorrel leaves, thoroughly washed and dried
4 – 5 large cloves of garlic, roughly chopped
3/4 C. Greek extra virgin olive oil (I like Athena brand)
¼ C. of pine nuts
1/2 C. walnuts
3/4 C. grated Parmesan (Reggiano) cheese
1/3 C. grated Pecorino Romano (Locatelli) cheese
salt
pepper
In a large food processor, combine sorrel leaves, garlic, pine nuts and walnuts. Process to make a near paste. Scrape bowl. With machine on, slowly drizzle in olive oil. Scrape bowl again. Add the cheeses, a big pinch of salt and 12 grinds of fresh pepper. Process again, taste and add more salt, if necessary, to your liking. A one C. portion is enough to coat 1 lb. of dried pasta, cooked. I like it on fusilli or gemelli best as it can get in all the little groves for maximum coverage and flavor. Excellent to put a dab on grilled chicken breasts, squash, potatoes or green beans. Adds a lovely cheesy, lemony flavor.
Marinated Sugar Snap Peas with Ginger & Mint
1 1/2 C. unseasoned rice vinegar
1 T. honey
1 tsp. finely milled sea salt
1 pound sugar snap peas
1 green onion
1 sprig fresh mint
3 thin slices fresh ginger
In a small saucepan, combine the vinegar, honey, and salt. Heat until the honey and salt are entirely dissolved. Wash the sugar snap peas well. Using a knife, trim both ends and remove the tough string that runs along the back of the peas. Cut the green onion into 2 or 3 segments, so that they fit the jar. Stand them up in a clean l-quart/l-liter jar, along with the mint sprig and the ginger slices. Pack the prepared sugar snaps into the jar. If they don’t all fit, set them aside. You may be able to sneak them in once the pickling liquid is poured. Pour the hot vinegar mixture over the sugar snaps. Tap the jar gently on the counter to remove any air bubbles. If you had any remaining peas, try to pack them into the jar at this time. Place a lid on the jar and let the jar rest until it has cooled to room temperature. Refrigerate. Let these pickles sit in the vinegar for at least 24 hours before eating. They will keep for up to a week in the refrigerator.
Marinated Peppers
1 ½ lb. Peppers
¼ C. Bottled Lemon Juice
¾ C. White Wine Vinegar
¼ C. Olive Oil
1 ½ tsp. Sugar
½ tsp. Aleppo Pepper
½ tsp. Salt
¼ tsp. Pepper
Prepare a boiling water bath and 2 half-pint/250 ml jars. Place 2 lids in a small saucepan of water and bring to a gentle simmer. Heat your oven’s broiler to high. Cover a rimmed baking sheet with aluminum foil, place the peppers on the pan, and slide the pan under the broiler. Cook the peppers for 1 to 2 minutes per side under the broiler, until they are uniformly charred and they have collapsed inside their skins. Remove the pan from the broiler and cover the peppers with another length of aluminum foil. Let the peppers rest until cool enough to handle. While the peppers cool, make the pickling liquid. Combine the lemon juice, vinegar, olive oil, sugar, Aleppo pepper, salt, and black pepper in a medium saucepan. Bring to a boil and then lower the heat to low to keep the brine warm until the peppers are prepped. Once the peppers are cool, peel away the skin and remove the seeds and cores. Tightly pack the peeled peppers into the prepared jars and cover with the pickling liquid, leaving a generous 1/2 inch/12 mm of headspace. Using a wooden chopstick, gently prod the peppers to dislodge any trapped air bubbles. Add more liquid to return the headspace to 1/2 inch/12 mm, if necessary. When the jars are nicely packed, wipe the rims, apply the lids and rings, and process in a boiling water bath for 15 minutes
Zucchini Spread
3 1/2 C. zucchini, unpeeled, shredded (equiv. to 1 pound)
1/4 C. fresh parsley, finely snipped
2 tablespoons red wine vinegar
1 tablespoon olive oil
1 medium garlic clove, minced
1/4 teaspoon salt
pepper
2 tablespoons finely chopped pecans, dry roasted
Squeeze the zucchini to remove excess water. In a food processor or blender, process the zucchini and all other ingredients except the nuts until smooth, scraping the sides as needed. Spoon the mixture into a serving bowl. Fold in the nuts. Cover and refrigerate before serving.
Warm Lima Beans with Pesto
1 can lima beans
1 T. olive oil
3-4 T. jarred pesto
1-2 T. lemon juice
salt & pepper
Heat the lima beans and olive oil in a medium saucepan over medium heat. Add the pesto and lemon juice. Season to taste with salt & pepper and serve warm. If you don’t have lima beans, try this dish with canned white beans, or canned chickpeas.
Turkey & Cranberry Soup
4 T. grape seed oil
1 onion, peeled and chopped
1 celery stalk, chopped
2 garlic, minced
2 carrots, sliced
1 parsnip, peeled and cut into cubes
1 large potato (or sweet potatoes), peeled and cut into cubes
1 turkey breast
1/2 C. fresh cranberries
1 orange, zested and juiced
4 C. turkey or chicken stock
1 sprig fresh rosemary
1 sprig thyme
1/2 C. brussels sprouts, trimmed and chopped
Heat the oil over medium heat in a large, heavy skillet and sauté the carrots, onions, celery, parsnips, and potatoes for 8-10 minutes. Add the turkey and brown for an additional 5 minutes. Meanwhile, in a small saucepan combine the cranberries and the orange juice and simmer for 5-10 minutes. Add the stock, rosemary and thyme to the turkey and vegetables and bring to a boil. Add the Brussel sprouts and half of the cranberry mix. Cook for 10 minutes, or until the turkey is cooked through. When the turkey breast is cooked through, remove, shred and return to pot. Add the remaining cranberries and serve. This soup can be made a day in advance and heated up in the morning. If you do not have fresh cranberries, you can use dried ones and soak them in water for 30 minutes to rehydrate them before using.
LTS Blender Salsa
1- 14 oz can diced tomatoes
1- 10 oz can orginal Rotel
3 T. Dehydrated Onion
1 T. Lime Juice
1 T. dried Cilantro
1 tsp. honey
½ tsp. Granulated Garlic
1/2 tsp. salt
1/4 tsp. ground cumin
pinch chili flakes
If you have fresh cilantro from your garden, this salsa really benefits from it instead of the dried. Use a small to medium sized handful, depending on your preference.
Mix all ingredients in a bowl and let sit until the onion is mostly soft. Dump into in the base of a food processor or good blender and pulse to combine for 30 seconds or so until all the ingredients are finely chopped and salsa is desired consistency. Taste for seasoning and adjust to taste. Do not omit the honey if you have it. It’s the secret ingredient that really makes it taste “rightâ€.
LTS Honey Boy Taffy
2 C. sugar
6 T. cornstarch
1/2 tsp. salt
1 C. water
1 1/4 C. honey
Mix the sugar, salt, and cornstarch together; stir in the water and honey. Cook to hard thread stage. Pour onto a buttered cookie sheet. While mixture cools, fold the edges toward the center so it will cool uniformly. Butter hands and pull until milky looking. Shape into small rope and cut into 1-inch pieces. Wrap in waxed paper.
Pantry Friendly Cottage Cheese & Bakers Cheese
1/4 rennet tablet
1 quart warm water
3 C. non-instant powdered milk
½ C. buttermilk
In 1 quart warm water, dissolve 14 of a rennet tablet. (Junket is a brand name of rennet that you can find in most grocery stores in the Jell-O section.) Combine water, milk, and buttermilk in blender. Blend 011 low. Add to dissolved rennet-water mixture. Stir well, then let set in warm room 6—12 hours. It is set when it’s firm and has a touch of whey on the sides. When it is set, cut into 14-inch squares and set the bowl in a sink or bigger bowl of hot water. Gently stir the curds at frequent intervals to warm evenly and break up the curds. When they have warmed through and broken into curds and whey, pour through a strainer with a cheesecloth lining. Drain and rinse with cold water until it is cool and well washed. Add salt (around 1 tsp., depending on taste). To make it creamy, you can then add milk and cream.
To make bakers cheese instead, transfer cheese when it has set after 6-12 hours and place in cheesecloth lined colander. Strain out whey until it reaches the consistency of cream cheese. This usually takes 12-24 hours. This can be substituted for most soft cheeses in recipes, especially cream cheese in dips in baked goods.
Savory Butternut Tart with Bacon & Cheese
Savory Butternut Tart with Bacon & Cheese
1 sheet frozen puff pastry, thawed according to package directions
¾—1 C. fromage blanc or Quark (or substitute ½ C. plain yogurt plus ½ C. softened cream cheese)
¼ tsp. grated nutmeg
½ tsp. kosher salt
¼ tsp. freshly ground black pepper
1 C. (½-inch-wide) butternut squash strips, shaved from the neck with a vegetable peeler
2 slices thick smoked bacon, sliced into ¼-inch strips
2 T. crumbled goat cheese
¼ C. extra-virgin olive oil, or other fancy oil
2 T. sherry vinegar
Kosher salt and pepper to taste
Flaky sea salt
Fresh or fried sage leaves, optional
Preheat oven to 425°F. Line a baking sheet with parchment paper. Roll puff pastry into a 10- by 10-inch square, approximately ⅛ inch thick. Trim the edges if you like or leave them uneven if you prefer a more free-form tart. Place the pastry on the baking sheet and refrigerate while you prepare the other ingredients. In a small bowl, combine the fromage blanc with nutmeg, salt and pepper; set aside. Make the vinaigrette by combining oil, vinegar, salt and pepper in a lidded jar. Give everything a good shake and taste for seasoning. In a medium bowl, toss the squash ribbons with half the vinaigrette. To assemble the tart, spread the fromage blanc mixture evenly over the pastry, leaving a ½-inch border at the edges. (Any leftover fromage blanc is delicious on a piece of toast or as a base for a creamy salad dressing.) Artistically strew the squash ribbons over the fromage blanc. Top with bacon and goat cheese. Bake for 15 to 20 minutes or until pastry is golden and bacon is crisp. Before serving, drizzle with remaining vinaigrette, sprinkle with flaky salt and festoon with fresh or fried sage leaves.
Sweet Chicken Bacon Bites
2 chicken breasts boneless and skinless, cut into 1 inch cubes
8 to 12 slices thin cut bacon cut into halves or thirds
3/4 C. dark brown sugar packed
salt and pepper to taste
parsley for garnish
Preheat oven to 350 F degrees. Cover a baking sheet with aluminum foil, this will save you from having to scrub your baking sheet. Place a cookie rack on top the baking sheet. I used a cookie rack here. Place the sugar in a shallow plate. Season chicken pieces with salt and pepper. Depending on your bacon how thin or thick it is, cut each slice in either half or 3 pieces. I cut mine into 3. Wrap each piece of chicken with a piece of bacon. There is no need for toothpicks, the bacon will stick to the chicken. Roll the wrapped chicken into the brown sugar and make sure each piece is nicely coated in the brown sugar. Place chicken pieces on the prepared baking sheet and season again with more salt and pepper. Bake for about 45 minutes or until bacon is nice and crisp. Garnish with parsley, so that it looks pretty.
Miso Glazed Aubergine (nasu dengaku)
2 small Japanese Eggplants
2 T. Shiro (White Miso)
2 T. Mirin
½ T. Rice Vinegar
½ T. Maple Syrup or Sugar
1 tsp. toasted Sesame Seeds
Untoasted Sesame Oil, for brushing
Salt
Cut eggplants (aubergines) into quarters, lengthwise. Make sure the wedges are as even as possible so that they require the same amount of baking time. To be on the safe side, sprinkle cut surfaces of the aubergines with salt and set aside for 20-30 mins for the salt to draw out any bitterness. Rinse the salt off and pat the vegetables dry with a paper towel. Heat up the oven with the grill option and line a large baking tray with a piece of baking paper. Whisk miso, mirin, rice vinegar and maple syrup in a small pot over medium heat until miso has dissolved. Take off the heat and mix in sesame oil. Brush cut surfaces of the aubergine wedges with a bit of vegetable oil and place them, skin down, on a paper-lined baking tray. Place the tray some distance from the grill so that the aubergine cooks on the inside as well as on the outside. Bake for 10-15 minutes or until tender. Take the tray out of the oven and brush the aubergine with miso glaze. Return the tray under the grill for a few minutes until the glaze caramelizes nicely. Watch the pieces to ensure they don’t burn.
Bacon & its Cousins
Charred Lemon-Mint Chimichurri
This sauce works well with grilled meats (especially lamb chops and steak) and fish (try fresh sardines or halibut), but it’s a good accompaniment to vegetables too. Drizzle it on thick slices of tomato, grilled zucchini, or to dress a grainy salad or cucumbers.
1
small lemon
1 small jalapeño
1 C. flat-leaf parsley leaves
1 C. fresh spearmint leaves
3 tsp. fresh oregano leaves
2 cloves garlic, coarsely chopped
1 tsp. coarsely chopped shallot
1 tsp. white wine vinegar
1/2 C. extra-virgin olive oil
Cut off the blossom and stem ends of the lemon, removing enough so that you can see the pulp on both ends. Cut the lemon into 1/4-inch-thick slices, and place in a small bowl with the whole jalapeño. Toss with a little bit of olive oil and salt, and grill or broil until slightly charred. Return them to the bowl, and cover with a plate. The steam will cause them to soften and collapse slightly, and make the skin of the jalapeño easy to remove. Peel and seed the jalapeño (leave all or some of the seeds and membrane if you prefer some spice). Remove any seeds from the lemon slices. Put about 4 slices of lemon and the jalapeño in the bowl of a food processor with the parsley, mint, oregano, garlic, shallot, and vinegar. Pulse the ingredients in short bursts to chop and combine without creating too fine a purée. With the motor running, drizzle in the remaining olive oil. Remove the sauce and let sit at least 2 hours or up to overnight, during which time the flavors will develop.
Cheddar Chive Soufflé
Butter for greasing the ramekins
2 tsp. grated parmigiano reggiano
3 tsp. butter
3 tsp. flour
1.25 C. hot milk
4 egg yolks
6 oz. sharp cheddar, grated
1 tsp. mustard
2 tsp. chopped chives
5 egg whites mixed with 1 tsp. water
1/2 tsp. cream of tartar
salt and pepper
Grease the bottom and sides of your ramekin(s) and sprinkle with parmesan cheese. Pop into the freezer for at least 5 minutes so the parmesan cheese sticks. Preheat your oven to 375 degrees F. In a small saucepan, melt the butter and cook until it stops sputtering (the water has cooked out). Whisk in the flour and a pinch of salt and cook for 2 minutes over medium. While constantly whisking, slowly pour in the milk, and turn the heat to high. Keep whisking, and once the mixture starts to boil, take the pan off the heat. In a big bowl, whisk together the egg yolks until smooth. Temper the eggs into the mixture by first pouring some of the hot sauce into the eggs (while constantly whisking), then pouring the eggs into the saucepan (whisk, whisk, whisk)! Whisk in the cheddar, mustard, chives, and a pinch of salt and pepper. In a very clean bowl, whip the egg whites and cream of tartar together with a hand mixer, until you get stiff peaks. Stir in 1/4 of the stiff egg whites into the egg yolk cheese base to lighten it, then fold the rest in via 3 installments, until the mixture is nice and light. Be gentle so you don’t deflate the egg whites. Portion the souffle mixture into your ramekins, and fill them up to the top. Place on a sheet pan and bake for 25 minutes if you are using the small ramekins, and 35 minutes if you are doing the big one. Enjoy!
Uses for Canned Beans
To do something different with chickpeas, roast them as a snack. Drain 1 can (15 oz.) chickpeas and toss with 2 tsp. olive oil and 1 1/2 tsp. Cajun seasoning. Bake at 375°F until dry and golden, 35 to 40 minutes. Let cool completely so they get crisp. For a Mexican flavor, replace the Cajun seasoning with 1 tsp. chili powder, 1/2 tsp. ground cumin, and 1/8 tsp. cayenne pepper.
For beef burritos with a little more oomph, use a combination of browned ground beef and refried beans. Brown 1/2 pound ground beef in a skillet then add 1 can (16 oz.) refried beans. Cook for 3 to 4 minutes then stir in 3/4 tsp. ground cumin, 3/4 tsp. dried oregano, and 1/4 C. salsa. Bring to a simmer, then add 1 C. shredded sharp cheddar cheese. Stir to melt. Fill four flour tortillas to make burritos. Or serve warm as a dip.
To fill out a Mediterranean-style pasta dish, add white beans. For instance, boil 1 pound oricchiette or other small pasta until just slightly firm. While the pasta cooks, sauté 2 tsp. finely chopped onion in 1/4 C. olive oil for 2 minutes, then add 1 minced garlic clove and 1 tsp. crumbled dried rosemary. Cook for another 30 seconds. Add 1 undrained can (6 oz.) oil-packed tuna and mix well. Cook for another minute. Add 1 C. drained canned cannellini beans and season with 1 tsp. chopped fresh parsley, 1/4 tsp. salt, and 1/8 tsp. freshly ground black pepper. Heat through and toss with the hot pasta.
To build quesadillas into a more satisfying snack, add black beans. Mix together 1 drained can (15 oz.) black beans, 1/2 C. salsa, 1 tsp. chili powder, and a squirt of lime juice, mashing half of the beans. Spread onto cheddar cheese-topped tortillas in a skillet, cook until browned on the bottom, and fold over before serving.
To stir up a snappy island-style salsa, combine 1 drained can (15 oz.) black beans, 1 can (8 oz.) crushed pineapple, 1/2 C. seeded, chopped red bell pepper, 1 tsp. Jerk seasoning, and a squirt of lime juice.
To make a tabbouleh salad more substantial, stir in some chickpeas along with the cooked bulgur, fresh lemon juice, olive oil, tomatoes, garlic, and parsley.
For a new take on tuna melts, combine 2 drained cans (6 oz. each) tuna, 1 drained can (14 oz.) small white beans, 1/3 C. low-fat creamy Italian vinaigrette, 2 tsp. sliced black olives, 2 sliced scallions, and 2 tsp. chopped fresh parsley. Sandwich the filling between bread slices and provolone cheese before toasting on a buttered griddle.
Fresh Peach Fritters
1 C. flour
1 tsp. salt
1 tsp. baking powder
2 TBLs sugar
1/2 tsp. cinnamon
2 eggs
1/3 C. milk
1 tsp. melted butter
1-1/4 C. diced peaches ( I used 2 fresh peaches which came to a little over 1 1/4 C. peaches)
granulated sugar in flat-sided bowl or a powdered sugar glaze
oil for fryer or deep frying pan
1 C. powdered sugar
milk, enough to make a drizzling consistency.
Whisk the milk and confectioners sugar together until the desired drizzling consistency.
Using a whisk, combine flour, salt, sugar, cinnamon and baking powder. Whisk in eggs, milk and butter. Fold in peaches. Heat oil in fryer or pan to 375 degrees F. With long handled ladle, ladle about 1/4 -1/2 C. batter into hot oil. The batter will sink at first and then rise. Cook for about 2 – 3 minutes, depending on size of fritters. Remove fritters from oil with long-handled tongs. Quickly drain on paper towels or newspaper. Then place fritter in bowl of sugar or glaze fritters. Coat with sugar on both sides, or glaze tops of fritters.
Spiced Vinegar
1 pt. vinegar
1 tsp. molasses
1 tsp. golden syrup
Pinch of salt
¼ tsp. pepper
1 onion, grated for juice
1 clove garlic, crushed for juice
1 tsp. lemon zest
½ C water
¼ tsp. ground ginger
Blend all ingredients together, and store in a cool place.