WIW: Fawaffle & Hummus

WIW: Fawaffle & Hummus

WIW: Fawaffle & Hummus

 

1 C. dried chickpeas, picked over and soaked in water overnight in the refrigerator

1/2 small onion, roughly chopped

3 cloves garlic

1/4 C. chopped fresh flat-leaf parsley

2 T. extra virgin olive oil

2 T. all-purpose flour

1 tsp. salt

1 tsp. ground cumin

1/2 tsp. ground coriander

1/4 tsp. baking powder

1/4 tsp. freshly ground black pepper

1/4 tsp. cayenne pepper

nonstick cooking spray

1 can (15 oz.) chickpeas, drained and rinsed

1 small clove garlic, minced

1/4 tsp. salt, plus extra to taste

1/4 C. extra virgin olive oil

1/4 C. tahini

2 T. fresh lemon juice

4 pockets pita bread

 

Preheat the waffle iron on medium. Preheat the oven on its lowest setting. Drain the chickpeas and place them with the onion and garlic in a food processor. Pulse until blended but not pureed. Add the parsley, olive oil, flour, salt, cumin, coriander, baking powder, black pepper and cayenne pepper, and pulse until mostly smooth. Coat both sides of the waffle iron grid with nonstick spray. For each fawaffle, place about 1/4 C. of batter in the waffle iron, leaving a bit of space between scoops for each to expand. Close the lid of the waffle iron and cook for 5 minutes before checking. Remove the fawaffles when they are cooked through and evenly browned. Repeat cooking with the remaining mixture. Keep finished fawaffles warm in the oven. Fill a large bowl with water, pour chickpeas into the bowl and rub them gently to pop off as many skins as you can. The skins float to the top where they can be skimmed off. It’s not necessary to get every last one off, so leave the stubborn ones. In a food processor or with a blender, pulse the chickpeas until just pureed. Add the garlic, 1/4 tsp. salt, olive oil, tahini and lemon juice, and blend until smooth. Taste and add more salt or lemon juice, if desired. Place fawaffles in pita pockets and top with hummus.

Garlic Confit

Garlic Confit

Peel the cloves from 2 heads (or more) of garlic. Place the cloves in a small saucepan and pour in enough olive oil to cover them, 1/2 to 3/4 C. for 2 heads. Over medium heat bring the oil to just a hint of a simmer, then reduce the heat to as low as it can go. You want to poach the garlic, not simmer it. Cook for about 45 minutes, until the garlic is soft and tender, but not falling apart. Transfer the garlic with a slotted spoon to a clean jar and pour the oil in to cover the cloves.

Cool the mixture to room temperature. Cover the jar tightly and keep refrigerated for several weeks, or freeze for several months. (Keep the cloves covered in oil and be careful about using a clean spoon to dip into the jar). As a variation, add rosemary and/or thyme to the saucepan along with the garlic to cook.

10 Ways To Use Garlic Confit

1.Whip a few cloves and some of the infused oil with vinegar to make a vinaigrette. Toss it with delicate greens.
2.Smash some of the cloves and whisk them with some of the infused oil. Toss the thick garlicky oil with steamed vegetables. (Excellent with asparagus, green beans, snow and snap peas, broccoli, and cauliflower.)
3.Toss roasted or grilled vegetables with a spoonful of the tender garlic.
4.Spread the tender cloves over toasted bread or cheese-smeared crostini. (Goat cheese is a great option.) For a composed hors d’oeuvre, garnish the garlic toasts with chives or any fresh herbs.
5.Layer garlic confit into a sandwich or pizza.
6.Toss garlic confit into a vegetable pasta. (Just pick a vegetable and pair it with garlic confit and pasta. For an easy option, try fresh tomatoes and basil.)
7.Whip the tender cloves into any vegetable puree for sweet garlic flavor. (Try garlic confit with a potato, celery root, cauliflower, winter squash, or sunchoke puree.) A whipped chickpea or cannellini bean puree will also benefit from a spoonful of garlic confit.
8.Make a vegetable and garlic confit salad. Slice the cloves in half and toss them into a tomato, basil, and toasted bread salad. Use some of the oil to sauté corn-off-the-cob just briefly. Toss the corn with sliced or smashed cloves, fresh basil, and feta. (Add zucchini and/or tomatoes to the corn salad if you wish.)
9.Add garlic confit to sauces and soups.
10.Use the back of a fork to break down cloves into a paste. Stir the garlic paste into plain Greek yogurt or ricotta to make a creamy garlic dip or condiment. If you wish, add summer herbs to the mixture or drizzle the top with a good olive oil or chili oil.

A Warning About Botulism: Garlic is an extremely low-acid vegetable. When it is stored improperly in oil (without oxygen) and in warm temperatures (at room temperature), it can produce a very serious toxin that causes the illness botulism. Botulism can be fatal if not treated immediately. It is very important to refrigerate garlic confit, as per the Center for Disease Control. Use a clean jar with a tight seal to store garlic confit; cool the garlic and oil as quickly as possible, and refrigerate it immediately. If you store the preserved garlic properly, it should keep for several months, however, to be completely safe, I recommend only storing it for up to three weeks. If you’re worried, you can also safely freeze garlic confit for several months.

6 heads of garlic, cloves peeled (2 cups)

6 thyme sprigs

3 small bay leaves

3 dried red chiles, such as chiles de arbol

2 cups pure olive oil

Combine all of the ingredients in a medium saucepan and simmer over low heat until the garlic is tender but not browned, about 30 minutes. Let cool.  Using a slotted spoon, transfer the garlic, herbs and chiles to three 1/2-pint canning jars. Pour the cooking oil on top, seal and refrigerate for up to 4 months.

Island Chicken with Pineapple Salsa

Island Chicken with Pineapple Salsa

16 ounces boneless, skinless chicken
1 can (8 ounces) unsweetened crushed pineapple, juice only, (reserve fruit for salsa)
1 T. low-sodium soy sauce
1 T. honey
2 cloves garlic, minced
1/4 tsp. red pepper flakes

Pineapple from strained can
3/4 C. brown sugar
1 mango, peeled and diced
2 kiwis, peeled and diced
1/4 C. red onion, diced fine
1 lime, juiced
1 T. cilantro, chopped
1 T. jalapeno pepper, diced fine (optional)

Open pineapple and strain to separate juice from fruit. Place juice in a baking dish. Add soy sauce, honey, garlic and red pepper to the dish and stir. Slice chicken breasts into 4 4-ounce strips. If thick, pound out to flatten with a meat mallet or rolling pin. Place chicken in the marinade and refrigerate for 2 hours or overnight. Prepare salsa by combining all ingredients. Preheat grill to medium heat or turn on broiler and place rack in the middle of the oven, about 6″ away from the heat source. Grill or broil chicken for 4-5 minutes per side or until the meat is no longer pink. Serve with fruit salsa.

WIW: Ramen

WIW: Ramen

WIW: Ramen

1 large egg

1 tsp. soy sauce, plus more for serving

1 T. sesame seeds, plus more for serving

Toasted sesame oil

1 packet instant ramen noodles (about 100 grams), soaked in hot water for 3 minutes and drained

Nonstick cooking spray

1 T. chopped green onions for garnish (optional)

 

Preheat waffle iron. (If it has temperature adjustment, set it to medium.). In a medium bowl, beat egg with soy sauce, sesame seeds, and a few drops of sesame oil. Add prepared noodles and stir to coat noodles evenly with egg mixture.  Place noodle mixture in waffle iron and close lid. Cook until golden brown in spots, 2 to 3 minutes. Remove from waffle iron and serve hot, garnished with chopped green onions, sesame seeds and soy sauce.

Homemade Creamy Mushroom Soup with Shiitake mushrooms

Homemade Creamy Mushroom Soup with Shiitake mushrooms

15 large whole shiitake mushrooms
1 tsp. olive oil
1 tsp. butter
1 onion, chopped
1 carrot, chopped
1 tsp. thyme
1 tsp. salt
more salt to taste
pepper to taste
2.5 C. water
1/2 C. half and half
3 green onions, chopped

Slice mushrooms into bite-sized pieces. Heat 1 tsp. olive oil and 1 tsp. butter in a large pan, add sliced mushrooms and cook for about 10 minutes until mushrooms soften. Remove half of cooked mushrooms to a separate plate. To the other half of mushrooms, remaining in a large pan, add chopped onion, carrots, thyme, 1 tsp. salt, pepper to taste. Continue cooking vegetables for 10 more minutes, until onions and carrots soften a bit. Add 2.5 C. water to vegetables (mushrooms, carrots, onions) in the pan, bring to boil and boil on medium heat for 20 minutes. Some liquid should visibly evaporate, leaving reduced stock, but don’t let all water evaporate. add more water if that’s the case. Remove from heat and add the stock you just made (water with mushrooms, carrots, onions) into the food processor. Process the mixture until it achieves puree consistency. Put puree back into the same cooking pan, add reserved cooked mushrooms that you removed to the plate earlier. Add 1/2 C. half and half. Bring to boil, reduce heat to simmer (low heat) and cook covered for 5 minutes, constantly stirring. Add more salt and pepper if desired. Your soup is done at this point, or you can add chopped onions towards the end or use them as garnish, or skip them altogether (depends if you like green onions in your soup).

Chicken with Sun-Dried Tomato Cream Sauce

Chicken with Sun-Dried Tomato Cream Sauce

Chicken with Sun-Dried Tomato Cream Sauce8 bone-in, skin-on chicken thighs
Kosher salt and freshly ground black pepper, to taste
3 tablespoons unsalted butter, divided
3 cloves garlic, minced
1/4 teaspoon red pepper flakes, or more, to taste
1 cup chicken broth
1/2 cup heavy cream
1/3 cup julienned sun dried tomatoes in olive oil, drained
1/4 cup freshly grated Parmesan
1/4 teaspoon dried thyme
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
1/4 cup basil leaves, chiffonade

Preheat oven to 400 degrees F. Season chicken thighs with salt and pepper, to taste. Melt 2 tablespoons butter in a large oven-proof skillet over medium high heat. Add chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side; set aside. Melt remaining tablespoon butter in the skillet. Add garlic and red pepper flakes, and cook, stirring frequently, until fragrant, about 1-2 minutes. Stir in chicken broth, heavy cream, sun dried tomatoes, Parmesan, thyme, oregano and basil. Bring to a boil; reduce heat and simmer until slightly thickened, about 3-5 minutes. Return chicken to the skillet. Place into oven and roast until completely cooked through, reaching an internal temperature of 175 degrees F, about 25-30 minutes. Serve immediately, garnished with basil, if desired.

Korean-Style BBQ Pork Belly Skewers

Korean-Style BBQ Pork Belly Skewers

Korean-Style BBQ Pork Belly Skewers16 bamboo skewers, soaked in water about 30 minutes

2/3 C. Korean chili paste (gochujang)
5 T. sugar
4 T. low-sodium soy sauce
4 T. Korean chili powder (gachugara)
4 T. sesame oil
4 scallions, thinly sliced
4 garlic cloves, minced

2 pounds pork belly, cut in half widthwise and sliced into 1/4-inch thick slices
2 T. vegetable oil
2 C. cooked white rice
16 leaves red-leaf lettuce
2 scallions, thinly sliced
2 T. toasted sesame seeds

For the marinade, place all marinade ingredients in a bowl and whisk until well combined. Add pork belly slices and toss gently to coat. Refrigerate at least 1 hour and up to 24 hours. Preheat the grill to high and brush with oil. Thread pork belly onto skewers. Shake off excess marinade and grill 2-3 minutes on each side (Note: We didn’t feel the pork was cooked enough at this point and moved the skewers over to the side, turned the heat down to medium, closed the grill, and continued cooking over indirect heat for another 15 minutes. Watch carefully, as the fat and marinade causes flare-ups).To serve, place 2 T. of rice on each lettuce leaf. Top with 1 pork belly skewer and finish with a sprinkle of scallions and sesame seeds.

Soy-Glazed Beef Tri-Tip with Shiitake Mushrooms

Soy-Glazed Beef Tri-Tip with Shiitake Mushrooms

Soy-Glazed Beef Tri-Tip with Shiitake Mushrooms

 

1 pound beef tri-tip, cut into 4 x 1/2-inch strips

Kosher salt and freshly ground black pepper

3 tablespoons olive oil

4 cups sliced stemmed shiitake mushrooms

2 garlic cloves, minced

1/4 cup reduced-sodium soy sauce

1 tablespoon sesame oil

1 teaspoon cornstarch

1 teaspoon finely grated peeled fresh ginger

1/4 cup roughly chopped fresh cilantro leaves

 

Put a large skillet over high heat. Season the beef on both sides with salt and pepper. Add the olive oil to the pan. Arrange the beef in a single layer and cook, without stirring, for 2 minutes. Flip the meat and scoot it to one side of the pan. To the open space, add the mushrooms and cook for 1 minute. Stir in the garlic and shake the pan to distribute everything into an even layer. Cook, without stirring, until the beef and mushrooms are browned and cooked through, about 1 1/2 minutes. In a small bowl, whisk to combine the soy sauce, sesame oil, 2 tablespoons water, the cornstarch, and ginger. Add this mixture to the pan and cook until the sauce just starts to thicken, about 30 seconds. Remove from the heat, stir in the cilantro, and serve.

ABM Rocco’s Olive Bread

ABM Rocco’s Olive Bread

Rocco’s olive bread is a white, fluffy bread with a hint of garlic.

8 oz. black olives, drained
1 1/4 C. water
1 1/2 tsp. butter, softened
1 1/2 tsp. brown sugar
3/4 tsp. garlic salt
3 1/4 C. bread flour
2 1/4 tsp. active dry yeast

Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select White Bread Setting; 2 pound loaf; press Start.

Bread Machine Rolls

Bread Machine Rolls

3 C. bread flour
3 tsp. white sugar
1 tsp. salt
1/4 C. dry milk powder
1 C. warm water (110)
2 tsp. butter, softened
1 (.25 oz.) package active dry yeast
1 egg white
2 tsp. water

Place the bread flour, sugar, salt, milk powder, water, butter, and yeast in the pan of the bread machine in the order recommended by the manufacturer. Set on Dough cycle; press Start. Remove risen dough from the machine, deflate, and turn out onto a lightly floured surface. Divide the dough into twelve equal pieces, and form into rounds. Place the rounds on lightly greased baking sheets. Cover the rolls with a damp cloth, and let rise until doubled in volume,
about 40 minutes. Meanwhile, preheat oven to 350 degrees F. In a small bowl, mix together the egg white and 2 T. water; brush lightly onto the rolls. Bake in the
preheated oven for 15 minutes, or until the rolls are golden brown.

Teriyaki Pork Chops with Blueberry-Ginger Relish

Teriyaki Pork Chops with Blueberry-Ginger Relish

Teriyaki Pork Chops with Blueberry-Ginger Relish4 bone-in center-cut pork chops, (about 1 3/4 pounds), trimmed of fat

3 tablespoons reduced-sodium soy sauce
2 tablespoons dry sherry, (see Ingredient Note)
2 cloves garlic, crushed
1 teaspoon brown sugar
1/4 teaspoon crushed red pepper

1 cup fresh blueberries, coarsely chopped
1 shallot, chopped
1 serrano chile, seeded and minced
1 tablespoon chopped fresh cilantro
1 tablespoon lime juice
1 teaspoon minced fresh ginger
1/4 teaspoon salt

To marinate: Place pork chops in a large sealable plastic bag. Whisk soy sauce, sherry, garlic, brown sugar and crushed red pepper in a small bowl. Add the marinade to the bag, seal and turn to coat. Marinate in the refrigerator for at least 2 hours or overnight. To prepare relish: About 20 minutes before grilling the pork, combine blueberries, shallot, chile, cilantro, lime juice, ginger and salt in a small bowl. Preheat grill to high. Remove the pork chops from the marinade (discard marinade). Grill the chops 3 to 5 minutes per side. Let them rest for 5 minutes before serving with the relish.

Ingredient Note: The “cooking sherry” sold in many supermarkets can be surprisingly high in sodium. We prefer dry sherry, sold with other fortified wines in your wine or liquor store.

WIW: Waffled Polenta

WIW: Waffled Polenta

WIW: Waffled Polenta

1 (18 oz.) sleeve pre-cooked polenta cut into 8 equal slices (or thinner if you are using a standard waffle iron)

cooking spray

8 oz. cherry or grape tomatoes (halved)

1 large zucchini (chopped into bite sized pieces)

S & P

1 to 2 oz. Parmesan (for garnish and flavor)

 

Heat your waffle iron. Coat the heated iron with a thin layer of cooking spray. Place slices of polenta on iron. Using oven mittens (The slices are thick so you will have to use a little force, use oven mittens so you won’t burn yourself!), press iron down until it closes all the way. Let the polenta cook about 2 minutes past the point of the waffle iron indicator. Remove from iron with a spatula and fork. Place, on a pan, in a warm oven while you cook the other polenta rounds and the topping. While the polenta cooks coat a medium sauté pan with cooking spray. Sauté zucchini and tomatoes over medium high heat until they just barely starts to brown (you want to retain the shape of the tomatoes and the crunch of the zucchini). Season with Kosher salt and fresh ground black pepper. Place two polenta waffles on each plate, top with tomatoes and zucchini, and garnish with Parmesan

Panzanella Salad with Prosciutto and Burrata

Panzanella Salad with Prosciutto and Burrata

1 loaf of rustic bread, sliced in half lengthwise
2 cloves of garlic, peeled
1 pint cherry or grape tomatoes, halved
5 oz. baby arugula
3 oz. thinly sliced prosciutto
8 oz. burrata
Extra Virgin Olive Oil
Aged Balsamic Vinegar
kosher salt and freshly ground black pepper

Preheat oven to 350 degrees. Place the bread loaf halves directly on an oven rack in the center of the oven and toast for 10 minutes until golden and crusty. Remove from oven and let cool slightly. Rub the cut side of each piece of bread with a clove of garlic. Cut the halves into one-inch cubes. In a large bowl, add a tsp. Extra Virgin Olive Oil and then add arugula, tossing to coat. Season with a bit of kosher salt to taste. Place the dressed arugula on a large platter. In the same bowl, add a tsp. Aged Balsamic Vinegar and an additional tsp. Extra Virgin Olive Oil, whisking to combine. Add the tomato halves and toasted bread cubes and toss to coat. Top the arugula with the tomato and bread salad. Place the prosciutto slices next to the salad on the platter. Cut the burrata into large pieces and place on the platter. Drizzle with Extra Virgin Olive Oil and season with salt and pepper. Serve immediately.

Bacon & Kale Adobo

Bacon & Kale Adobo

Bacon & Kale AdoboBacon, onion, garlic, and coconut vinegar add tremendous flavor to this nutritious kale side dish. Feel free to experiment with other greens as well.

6 ounces applewood-smoked bacon, finely chopped
1 small onion, finely chopped
3 large garlic cloves, lightly crushed
2 bay leaves
1 pound kale, stems and ribs removed, chopped fine
2 to 3 tbsp. reduced-sodium soy sauce
2 to 3 tbsp. coconut vinegar or 1 to 2 tbsp. cider vinegar
1/2 tsp. freshly ground black pepper
1 Thai or serrano chile, crushed (optional)

In a 4- to 5-qt. pan over medium heat, cook bacon, stirring, until crisp, 8 to 10 minutes. Pour bacon and fat through a fine strainer into a bowl. Return 5 tbsp. fat to pan; discard the rest. Add onion, garlic, and bay leaves and cook over medium-high heat, stirring often, until onion is pale golden, 5 minutes. Toss in kale; cook, stirring, until wilted. Add 1 C. water, half the bacon, 2 tbsp. each soy sauce and coconut vinegar, the pepper, and chile. Simmer, covered, adding water if pan gets dry, until kale is very tender, 60 minutes. Add soy and vinegar to taste. Serve sprinkled with remaining bacon.

Tomato Omelets with Marjoram

Tomato Omelets with Marjoram

Tomato Omelets with Marjoram

Ruth Bass, who wrote a series of books celebrating the use of herbs in cooking, says there are two ways to mingle tomato, marjoram, and eggs. You can cut cherry tomatoes in half, heat a little olive oil in a small skillet, put them in cut side down, and then serve them sprinkled with fresh marjoram next to eggs. Or you can turn out this omelet, which combines tomatoes, marjoram, and farmer cheese.

2 tablespoons extra virgin olive oil

3 fresh ripe tomatoes, chopped

3 large shallots, minced

1 cup farmer cheese, crumbled (farmers cheese is a form of cottage cheese, from which most liquid has been pressed)

2 teaspoons minced fresh marjoram

8 eggs

¼ cup water

salt and freshly ground black pepper

4 tablespoons butter

 

Heat the oil in a skillet. Add the tomatoes and shallots and cook until soft, stirring frequently. Remove the pan from the heat and stir in the cheese and marjoram. Set aside. Beat the eggs with a fork until they are light and well blended. Add the water and salt and pepper to taste. Heat a large omelet pan or nonstick skillet over medium-high heat. Add the butter, swirling to coat pan. Add the eggs to the pan. With one hand, shake the pan back and forth while stirring the eggs with your other hand. Stir, using a fork held flat so as not to break through the bottom of the omelet. When the eggs begin to form curds and set along the bottom, stop stirring. With the back of the fork, spread the eggs evenly around the pan. Spoon the tomato mixture across the middle of the omelet. Let cook another minute or so.

Tilt the pan up and use the fork to roll the top third of the omelet onto the filling. If you want the omelet lightly browned, let it sit for a few seconds. Tilt the pan over a serving platter and make a second fold by sliding the omelet out of the pan, seam side down, onto the platter. Serve immediately.  For scallion omelet, use only 2 tomatoes and add ½ C. chopped scallions.

Halibut Kebabs with Grilled Bread and Pancetta

Halibut Kebabs with Grilled Bread and Pancetta

Halibut Kebabs with Grilled Bread and Pancetta1/4 C. olive oil
1 T. coarsely chopped fresh rosemary
1 tsp. salt
1 tsp. freshly ground black pepper
1 1/2 pounds boned and skinned halibut, cut into 2-in. chunks
4 cups 1 1/2-in. cubes crusty bread, such as ciabatta
3 ounces pancetta, sliced paper-thin

Heat a grill to medium (350° to 450°). Meanwhile, in a large bowl, combine olive oil, rosemary, salt, and pepper. Add halibut and bread. Toss to coat, then set aside 5 minutes. Skewer an end of 1 strip pancetta, then alternate fish and bread cubes on a 10-in. metal skewer*, weaving pancetta between them. Repeat 3 times. Grill kebabs, turning frequently, until fish is cooked through and bread is charred in places, about 6 minutes. *You will need 4 metal skewers for the kebabs.

California Quesadillas with Honey-Balsamic Dipping Sauce

California Quesadillas with Honey-Balsamic Dipping Sauce

California Quesadillas with Honey-Balsamic Dipping Sauce

4 burrito-sized flour tortillas

1 cup shredded mozzarella cheese

1 large chicken breast

Extra virgin olive oil, Italian seasoning, salt, pepper

1/2 cup chopped artichoke hearts

1/4 cup julienned sun dried tomatoes packed in olive oil, drained

1/2 avocado, sliced

For the honey-balsamic dipping sauce:

1/4 cup balsamic vinegar

1/4 cup extra virgin olive oil

1 Tablespoon honey

1 clove garlic, microplaned or finely minced

salt & pepper

 

For the Honey-Balsamic Dipping Sauce: Add ingredients to a jar with a tight fitting lid, or bowl then shake or whisk until combined. Set aside.  Brush chicken breast on both sides with extra virgin olive oil then season with salt, pepper, and Italian seasoning. Cook for 4-5 minutes a side in a small skillet over medium-high heat until no longer pink in the center. Let rest for 5 minutes, then chop into bite-sized pieces.  Place two tortillas on a flat surface and spread 1/4 cup shredded cheese on each one. Split cooked chicken, artichoke hearts, sun dried tomatoes, avocado, and remaining cheese between both tortillas, then top with remaining tortillas. Heat a large skillet over medium heat then spray with non-stick spray. Slide one quesadilla into the skillet then cook until golden brown, about 2-3 minutes. Flip then cook until the other side is golden brown. Slide onto a plate and repeat with remaining quesadilla. Cut into slices and serve with dipping sauce.

Creamsicle Fudge

Creamsicle Fudge

creamsicle fudge1 1/2 c. white chocolate chips
1 c. marshmallow creme
1 1/2 c. sugar
1/2 c. evaporated milk
6 T. butter
1 T. vanilla
4 t. orange zest
orange food coloring

Line a 9×5-inch loaf pan with foil, then coat with cooking spray. Place chocolate chips and marshmallow creme in a mixing bowl. In a small pan, combine sugar, evaporated milk, and butter. Bring to a boil over medium-low heat and boil for four minutes, stirring constantly. Add the sugar mixture to the chocolate chips and marshmallow creme, then stir until smooth. Mix in the vanilla. Remove one C. of mixture and set aside. Add zest and food coloring to the remaining mixture. Pour half of the orange mixture into the prepared loaf pan and smooth the top until it’s evenly distributed. Freeze for five minutes. Remove from freezer and spread white mixture evenly on top, then place back in the freezer for five more minutes. Spread remaining orange mixture over the top, then place in the refrigerator until firm, at least two hours. Use the foil to lift the fudge from the pan and onto a cutting surface. Cut into 32 one-inch squares, but keep refrigerated until ready to serve.

Savory Arugula and Pine Nut Loaf Cake

Savory Arugula and Pine Nut Loaf Cake

Savory Arugula and Pine Nut Loaf Cake

1 and 1/3 C. flour

3 ounces of plain yoghurt

4 C. of arugula, measured by packing it down into a liquid measuring C.

3/4 C. of Parmesan, grated, and several more T. for sprinkling on top of the cake

3 large eggs

1/4 C. of pine nuts, plus a few T. for decorating the loaf

2 cloves of garlic, smashed

3 ounces of olive oil

1 tsp. of baking powder

1/2 tsp. of sugar

freshly ground salt and pepper

Four C. of arugula is a sizeable amount.  If you have a scale, you can measure 150 grams, and that will be about the equivalent of the four C..  Otherwise, press the arugula down into a liquid measuring C..  Then smash the two cloves of garlic.  Wash the arugula and dry it in a dish towel.  You don’t need to be careful about bruising the leaves, since, after cooking them a little,  they go into the food processor. Measure the 3 ounces of olive oil into a measuring C..  Put 2 T. of it in a pan big enough to hold the lettuce and heat it.  Add the smashed garlic cloves and the arugula leaves and cook, stirring for a couple of minutes.  Grind some salt and fresh pepper over the wilted arugula: Put the arugula and garlic in a food processor and grind them roughly by using the pulse button.  Put this aside to cool while you make the cake batter. Preheat the oven to 350 F.  Butter the loaf pan and line the bottom with parchment paper.   In one bowl, mix together the flour and the baking powder.  In another bowl, mix the eggs with the yoghurt, the rest of the olive oil, the sugar and a pinch of salt.  Gradually add the flour to the egg mixture: 9.  Stir in the arugula and garlic, and any liquid they have formed from being ground.  Add 3/4 C. of Parmesan, and 1/4 C. of pine nuts. Put the batter in the pan.  Spear the top with little pine nuts and sprinkle it with Parmesan. Bake the cake for 50 minutes.  The top of the cake will not be smooth.  The loaf is spongy, not dry, and deflates a little as it cools.  Cool the cake and slice it

Skillet Pasta Roma

Skillet Pasta Roma

½ lb. Italian sausage, sliced or crumbled
1 large onion, chopped
1 large clove garlic, minced
2 cans Del Monte Diced Tomatoes with Basil, Garlic, & Oregano
1 can Del Monte Tomato Sauce
1 C. water
8 oz. uncooked Cavatappi or other spiral pasta
8 mushrooms, sliced
Grated Parmesan cheese and fresh parsley sprigs

Brown sausage in large skillet. Add onion and garlic. Cook until onion is soft; drain. Stir in undrained tomatoes, tomato sauce, water and pasta. Cover and bring to a boil, reduce heat. Simmer covered 25-30 minutes or until pasta is tender, stirring occasionally. Stir in mushrooms, if desired, simmer 5 minutes. Serve in skillet garnished with cheese and parsley

Tips for Cooking with Kids

Tips for Cooking with Kids

How to get kids hooked on cooking

• Make your kitchen kid-friendly. Your child should be able to reach the counter and whatever tools he or she needs.
• Use real cooking tools. Teach proper techniques for using stoves, sharp knives, can openers, and peelers. Children will respect the danger these tools can present if you teach them proper methods and let them practice under your supervision.
• Give kids room to create. Set out an assortment of ingredients and then let them go.
• Play a restaurant game at home. Have your children draw up a menu for adults to order from. Even if the dish is simple, kids get a kick out of taking orders and passing out the bill.
• Allow kids to serve at dinnertime. It’ll get them involved in meals and teach them good presentation skills.
• Delegate small tasks. Let children arrange food, create salad dressings, or add designs to cookies and cakes.
• Give cooking tools as gifts. A good one to start with is a citrus zester, because kids enjoy making a curly, colorful slice of peel.
• Let mistakes go. After all, cooking is about trial and error.
• Cook “real” recipes with your kids. Don’t dumb things down for them, or rely solely on children’s cookbooks. Instead, follow tested recipes, making small alterations to lower the skill level.
• When they’re toddlers, place them on your hip or your back (I used an Ergo and then a hiking backpack) at the stove so that they feel like they’re a part of the experience.
• Let them hold your wrist while you whisk, flip, or stir.
• Hand little ones a butter knife and a soft piece of fruit like a peach or a pear. Next, still with a dull butter knife, teach them to curl their fingers and angle the knife away. Once they’ve mastered this technique, bring out the real knives. Just don’t look away for the first few years.
• Hand them scraps of dough to make mini tarts. Let them over-mix and over-fill.
• Don’t force your kids into the kitchen. Let them see you enjoying it (fake it if you need to). In fact, sometimes, don’t invite them into the kitchen at all. Let it be your peaceful place. Then watch them get intrigued.
• There will be waste. Things will get broken. Fingers will get cut. Eggs will hit the floor.

• Let go. Clean up. Start again. Play.
Raising Adventurous Eaters

In America, supermarkets are full of pricey processed products that claim to be marketed to kids’ palates. But in other countries, says the Washington, D.C., author, toddlers happily eat chilies, funky fruits, liver or lemon grass because that’s what their parents are happily eating, too. And we can follow suit.

Instead of giving kids exactly what they say they want to prevent meltdowns, Piho means, we should be teaching them about what she calls taste: How food is grown, what it smells like, how we cook it, how pretty it looks on the plate before it’s cut up into kid-size pieces, and that there are a multitude of flavors out there in the world beyond bread and sugar, most of them good.

If you approach food as a pleasure rather than as a pain with your kids in other words — and do it from their first bites of pureed produce — they’re far more likely to just eat what you do.

• Don’t get attached to kids’ likes and dislikes—everything changes.
• There is no such thing as kid food—there is only bland food.
• Make only one dinner—no special meals.
• Keep your kid helping in the kitchen.
• Don’t stop serving foods they won’t eat now, just keep putting them on the table.
• Respect Family Dinners
• Just One Bite
• Don’t Pre-Cut Children’s Food – Let them see how pretty it is first
• Don’t express negativity about food, even if it’s something YOU don’t care for

Rocket, Fennel and Herb salad with Goat’s Cheese

Rocket, Fennel and Herb salad with Goat’s Cheese

Rocket, Fennel and Herb salad with Goat’s Cheese

 

¾ ounce pack marjoram, washed and picked

8 x 15 ml spoons extra virgin olive oil (15ml = 1 T.)

2 x 3.5 oz packs goat’s cheese

50 g pack organic rocket (2-3 C.)

1 fennel bulb, halved and very finely sliced

50 g pitted black olives (1/2 C.)

¾ oz. pack lemon basil, washed and picked

Juice ½ lemon

Salt and freshly ground black pepper

2 red chillies, deseeded and finely sliced

 

Preheat the oven to 200°C, 400°F, Gas Mark 6. Place the marjoram in a mortar and grind with a pestle, alternatively, finely chop. Combine with 2 x 15ml spoons of the olive oil and rub all over the goat’s cheese. Place the goat’s cheese on a baking sheet and cook in the oven for approximately 10-15 minutes or until golden brown. Place the rocket, fennel, olives and lemon basil in a bowl, dress with the remaining olive oil, lemon juice and season to taste. Divide between 4 serving plates, crumble over the cheese and scatter with the chilli.

BBQ Side: Pinquinto Beans

BBQ Side: Pinquinto Beans

BBQ Side Pinquinto BeansNOTES: Pinquito beans are packed in a seasoned liquid. If using pinto beans, drain beans before using.

6 ounces sliced bacon, chopped
3 onions (1 1/2 lb. total), coarsely chopped
2 cloves garlic, peeled and minced or pressed
3/4 C. chopped green bell pepper
1 1/4 cups red enchilada sauce
1 can (6 oz.) tomato paste
1/3 C. firmly packed brown sugar
1 1/2 tsp. dry mustard
5 cans (15 oz. each) undrained pinquito beans or drained pinto beans (see notes)

In a 5- to 6-quart pan over high heat, frequently stir bacon until crisp, about 4 minutes. Lift out with a slotted spoon and drain on towels. Discard all but 1 T. of the drippings from pan. Add onions and garlic to pan. Stir often until onion is lightly browned, about 5 minutes. Add green pepper, enchilada sauce, tomato paste, sugar, mustard, beans, and bacon. Stir often until boiling, then reduce heat and simmer, stirring occasionally, until flavors are blended, 5 to 10 minutes. Pour into a serving bowl.

Tunisian Brik

Tunisian Brik

Tunisian Brik

 

2 medium sweet potatoes

1½ tsp. coriander seeds

2 dried red chillies

½ tsp. ground cinnamon, plus a little extra

sea salt

freshly ground black pepper

2 spring onions trimmed and finely chopped

1 large free-range egg, beaten

150 g butter

6 sheets filo pastry

1 red onion finely sliced

1 bunch fresh watercress

1 bunch fresh mint, leaves picked

1 bunch fresh flat-leaf parsley, leaves picked

4 T. fat-free natural yoghurt

3 lemons, 1 juiced, 2 cut in half

extra virgin olive oil

1 pinch ground cumin

 

Preheat your oven to 200°C/400°F/gas 6. Wash the sweet potatoes and bake them, in their skins, in the preheated oven until cooked and soft. Allow to cool (leaving the oven on), then peel and mash them.

Bash up 1 tsp. of the coriander seeds and the chillies in a pestle and mortar. Stir with the cinnamon into the mashed sweet potato and season well. Fold the spring onions and beaten egg into the mashed potato. Gently melt the butter in a pan. Bash up the remaining coriander seeds. Brush a sheet of filo with some melted butter and sprinkle with a pinch of ground cinnamon and a little of the ground coriander. Cover with the second sheet, and brush and sprinkle as before. Repeat for the third sheet. With a sharp knife, cut the stacked filo sheets into two 15cm squares. Working quickly to prevent the pastry from drying, do the same with the remaining filo sheets. You should now have four squares of filo. Place a generous T. of the sweet potato mixture in the centre of each square and spread out slightly. Brush the edges of each square with water and fold in half, corner to corner, to make a triangle. Press down at the edges to seal. Brush both sides of each triangle with the rest of the melted butter, place on a baking tray and bake in the preheated oven until light brown – this will take about 10 minutes. Mix the red onion with the watercress, mint and parsley. Mix the yoghurt with the lemon juice, a lug of olive oil and the cumin. Dress the salad with the yoghurt dressing and serve with the hot filo briks and the lemon halves.

 

 

Ev’s Skorpas

Ev’s Skorpas

These versatile cookies are best described as Swedish Biscotti. They are not as jaw-snapping hard as their Italian cousins which often taste delicious, but require a serious drowning in coffee to prevent shattering the cookie upon taking a bite. Skorpa on the other hand are made with butter, which promotes a tender crumb; so while they are toasted in the oven to dry them to a pleasant crispiness, they remain very easy to bite. They make a wonderful complement to a strong cup of coffee or cappuccino, which is of course the only way a true Swede would eat them.

1/2 C. (1/4 lb.) butter, cut into chunks, at room temperature
1 C. plus 2 T. sugar
2 large eggs
1 tsp. almond extract
3 C. all-purpose flour
1 T. ground cardamom (see note above)
2 tsp. baking powder
1/3 C. half-and-half
1 large egg white
1/4 C. slivered almonds

In a bowl, with a mixer on medium speed, beat butter and 1 C. sugar until well blended. Beat in the 2 whole eggs and the almond extract until completely incorporated, scraping down the sides of the bowl as necessary. In a small bowl, stir together flour, cardamom, and baking powder; stir or beat into butter mixture along with half-and-half (dough will be stiff). Divide dough equally between two buttered and floured 9- by 5-inch loaf pans and spread or pat level. Beat the egg white until foamy and brush over tops of dough. Sprinkle evenly with the almonds and remaining 2 T. sugar. Bake in a 350° oven until tops are golden, 25 to 30 minutes. Let cool on a rack for 5 minutes, then invert pans to release loaves onto rack. Let stand until cool enough to handle, about 20 minutes. With a serrated knife, cut loaves crosswise into 3/4-inch-thick slices and arrange on a 10- by 15-inch baking sheet. Return to a 325° oven and bake until golden brown and firm to the touch, about 25 minutes longer. Let cool completely. Store airtight for up to 2 weeks.

Blackberry-Black Tea Sorbet

Blackberry-Black Tea Sorbet

Blackberry-Black Tea Sorbet1 1/2 pounds rinsed blackberries
2 cups brewed black Darjeeling or Assam tea
1 1/4 cups sugar

In a blender, whirl blackberries until puréed. Pour through a fine strainer into a bowl, pressing pulp with a spatula to extract as much juice as possible; you should have 2 cups purée. Discard solids. Whisk tea and sugar into purée. Cover and chill until cold, at least 3 hours or up to 1 day. Freeze in an ice cream maker (at least 1 1/2-qt. capacity) according to manufacturer’s instructions until machine stops or dasher is hard to turn. Transfer sorbet to an airtight container and freeze until firm, about 3 hours.

WIW: Potaffle (Potato Pancakes, Waffled)

WIW: Potaffle (Potato Pancakes, Waffled)

WIW: Potaffle (Potato Pancakes, Waffled)

 

4 C. cold mash potato

3 T. chopped green onions

3 T. diced red peppers

1/3 C. cheddar cheese

1/4 C. finely grated parmesan cheese

4 T. canola oil

1 egg, lightly beaten

 

Heat waffle iron and cover with oil. Place four T. of flour onto a pie pan or a shallow plate. Mix all the ingredients in a bowl. Use an ice cream scooper to dump potato pancake onto plate with flour. Flatten scoop into a round disc. Place potato pancake into a waffle iron and cook until golden brown.

 

Lemon Marinated Mushrooms

Lemon Marinated Mushrooms

60 small fresh mushrooms (about 1 lb.)
½ C. fresh lemon juice
¼ C. water
2 T. minced fresh parsley
2 T. Worcestershire sauce
1 tsp. dried oregano
1 tsp. olive oil
¼ tsp. garlic powder
1/8 tsp. ground red pepper

Clean mushrooms with damp paper towels. Place in a 13x9x2 inch-baking dish. Combine lemon juice and remaining ingredients in a small bowl; stir well. Pour over mushrooms, stirring to coat. Cover and marinate in refrigerator at least 8 hours, stirring occasionally. Drain well before serving.

Jasmine-Honey Sherbet

Jasmine-Honey Sherbet

Jasmine-Honey Sherbet3 1/2 cups warm brewed green jasmine tea
3/4 C. half-and-half
3/4 C. honey
1/4 C. sugar
1/8 tsp. lemon juice

In a large bowl, whisk together the tea, half-and-half, honey, sugar, and lemon juice. Cover and chill until cold, at least 3 hours or up to 1 day. Freeze in an ice cream maker (at least 1 1/2-qt. capacity) according to manufacturer’s instructions until machine stops or dasher is hard to turn. Transfer sorbet to an airtight container and freeze until firm, about 3 hours.

Chile Cheese Baby Dutch Babies

Chile Cheese Baby Dutch Babies

Chile Cheese Baby Dutch Babies

4 large eggs

1 C. milk

1/2 tsp. kosher salt

1 C. flour

1/4 C. diced salted butter

1/3 C. canned diced mild green chiles

1/3 C. diced pepper jack cheese

Salsa

 

Preheat oven to 425° with a rack in center and another beneath it. In a blender, whirl eggs, milk, and salt to break up. Add flour and whirl until smooth. Divide butter among 12 muffin C. (1/3-C. size). Bake on center rack in oven until butter melts and begins to brown, 2 to 3 minutes. Pour batter into C. and sprinkle with chiles and cheese. Set on center rack and put a rimmed baking sheet beneath to catch any drips. Bake until Dutch babies are very well-browned and puffed, 18 to 20 minutes.

 

Yield: 6 servings

Calories: 242

Fat: 15g

Fiber: .7g

Stir-Fried Pea Shoots

Stir-Fried Pea Shoots

2 T. vegetable oil
2 whole dried hot red chiles
3-4 cloves garlic peeled, smashed
¾ pound mature pea shoots, thick stems removed, torn into 2″ pieces
Kosher salt

Heat oil in a large wok or skillet over medium-high heat. Add chiles and garlic and cook, tossing, until chiles are darkened in color and garlic is barely golden, about 30 seconds. Add pea shoots and cook, tossing often, until stems are crisp-tender and leaves are just wilted, about 1 minute; season with salt.

Beach Barbecue

Beach Barbecue

Restaurant_DinnerOfTheLegend_Sunset_FNCooking at the beach is more fun than trouble these days, with the large array of totable barbecues ― both charcoal and gas ― available. And throwing some shrimp on one is so easy it has become a cliché in the best sense. We’ve added a dip to serve with veggies to start the meal and a great, packable summer salad to go on the side.

A few tricks make everything fresher and tastier: Make your own hummus; it takes little time and is far better than most kinds you can buy. Cure the shrimp briefly in salt and sugar to tenderize and flavorize, then transport them on skewers in their marinade. Carry the salad in layers, then dress and mix it at the beach.

Finally, get creative with s’mores for dessert. Marshmallows melt as well over a grill as over a fire, and sandwiched with yummy new layers ― chocolate wafer cookies and strawberries, for instance ― they make watching the sun set over the water extra sweet.

Wine Pick: Dry rosé or Sauvignon Blanc. The shrimp are both sweet and salty, so they call for some soft, round fruit balanced with crispness in a wine. Bonny Doon Vineyards’ Ca’ del Solo Big House Pink ($10) meshes perfectly and is a great toes-in-the-sand beverage; Joel Gott’s Napa Valley Three Ranches Sauvignon Blanc ($18) works well too.

Prosciutto Lettuce Wraps
Hummus
Shrimp Skewers
Salad
S’mores

Packing Tips

Prosciutto Wraps:

Hummus: Spoon into a small wide mouth container with a lid. Nestle in a larger shallow container, arrange vegetables alongside and snap lid over everything. Seal packed bread in a zip lock plastic bag. Transport veggies and hummus in a cooler. At serving time, unpack bread and nestle among the vegetables.

Shrimp: Lay skewered shrimp in a sturdy shallow container with a lid. Carry in cooler.

Salad: Layer in a wide, shallow plastic bowl (3 ½ – 5 quart) with a lid and put in cooler. Bring dressing in separate container.

S’mores: Pack sliced strawberries in a small rigid container tithe a lid and keep cold. Jars of marmalade or lemon curd, packages of cookies and marshmallows don’t need special handling.

Prosciutto Lettuce Wraps

Prosciutto Lettuce Wraps2 T. chopped toasted walnuts
1 T. walnut or olive oil
1 1/2 tsp. balsamic vinegar
4 cups rinsed and crisped baby salad greens (4 oz.) such as mâche, frisée, and/or arugula
salt
pepper
15 slices prosciutto (6 oz. total)

Put 2 T. chopped toasted walnuts in a bowl and crush with a wooden spoon. Mix with 1 T. walnut or olive oil and 1 1/2 tsp. balsamic vinegar, then 4 cups rinsed and crisped baby salad greens (4 oz.) such as mâche, frisée, and/or arugula, and salt and pepper to taste. Mound greens mixture on one end of each of 15 slices prosciutto (6 oz. total) and roll up tightly.
Creamy Hummus

You can prepare this hummus up to 1 day ahead; cover and chill. Serve with pocket bread or chunks of sesame-crusted bread and raw vegetables like cucumber slices, red bell pepper strips, baby carrots, celery and jicama sticks, and radishes. Prep time: about 7 minutes.

1 can (15 oz.) garbanzos
2 to 4 T. extra-virgin olive oil
3 T. lemon juice
1 T. toasted sesame oil
1 or 2 cloves garlic, peeled
Salt and pepper

Pour garbanzos into a fine strainer set over a bowl to collect liquid; reserve liquid. In a blender, combine garbanzos, 2 T. olive oil, lemon juice, sesame oil, garlic, and 1/3 C. of the reserved garbanzo liquid. Whirl until smooth and creamy. Add salt and pepper to taste, and, if mixture is too stiff, 1 to 2 more T. liquid; hummus should be soft but still stiff enough to hold its shape. Scrape into a shallow serving bowl. Shortly before serving, drizzle with 2 more T. olive oil if desired.

Orzo Salad with Corn, Green Beans, and Tomatoes

1 pound green beans Orzo Salad with Corn, Green Beans, and Tomatoes
1 1/2 cups dried orzo pasta (8 oz.)
3 ears fresh corn (10 to 14 oz. each; see notes)
1/2 C. white wine vinegar
1/2 C. extra-virgin olive oil
1/2 C. minced shallots
2 T. Dijon mustard
2 T. minced fresh tarragon or 2 tsp. dried tarragon
Salt and pepper
2 cups cherry tomatoes (12 oz.), rinsed, stemmed, and cut in half

In a 5- to 6-quart pan over high heat, bring about 2 quarts water to a boil. Meanwhile, rinse green beans, trim off ends, and pull off any strings. Cut into 2- to 3-inch lengths. Add beans to boiling water and cook until barely tender to bite, 3 to 5 minutes. Drain and immerse in ice water until cold; drain well. Fill same pan with 2 1/2 to 3 quarts water and bring to a boil over high heat. Add orzo and cook until barely tender to bite, 8 to 11 minutes. Drain and rinse with cold water; drain well. Meanwhile, husk corn, discarding silk; rinse ears. Holding each ear upright in a large, deep bowl, cut off kernels close to the cob. To make dressing: In a small bowl, whisk together vinegar, olive oil, shallots, mustard, tarragon, and salt and pepper to taste. In a large, wide bowl, mix orzo with 1/2 C. of the dressing. Add more salt and pepper to taste. Spread level. Layer corn kernels, green beans, and tomatoes over pasta. Pour remaining dressing into a container. Cover and chill both salad and dressing until ready to serve. Shortly before serving, pour three-fourths of the remaining dressing over salad and mix gently to blend. Add more dressing and salt and pepper to taste

Lemon-Garlic Shrimp Skewers
Lemon-Garlic Shrimp Skewers

2 T. kosher salt
2 T. sugar
2 to 2 1/2 pounds peeled, deveined shrimp (12 to 15 per lb.), rinsed and drained
1/4 C. olive oil
1/4 C. chopped parsley
1 T. grated lemon peel
2 or 3 cloves garlic, peeled and minced
1/2 tsp. fresh-ground pepper
Lemon wedges

In a bowl, mix salt and sugar. Add shrimp and stir gently to coat. Cover and chill 45 minutes to 1 hour. Rinse shrimp well and drain; also rinse and dry bowl. Return shrimp to bowl. Add olive oil, parsley, lemon peel, garlic, and pepper. Mix to coat. Thread shrimp on metal or soaked wooden skewers, running skewer through the body once near the tail and once near the head end of each shrimp so it looks like the letter C. Lay shrimp skewers on an oiled barbecue grill over hot coals or high heat on a gas grill (you can hold your hand at grill level only 2 to 3 seconds); close lid on gas grill. Cook, turning once, until shrimp are bright pink and opaque but still moist-looking in center of thickest part (cut to test), 5 to 6 minutes total. Serve with lemon wedges to squeeze over shrimp.

Notes: A brief cure in salt and sugar not only adds flavor to the shrimp and makes them more tender but also acts as a mild preservative for transporting them. You can assemble the skewers through step 2 up to 1 day ahead; cover and chill. Prep and cook time: about 1 hour, plus at least 45 minutes to cure.

Spicy Chili Cheese Popcorn

Spicy Chili Cheese Popcorn

1 C. popcorn kernels
6 tsp. vegetable oil with a high smoke point (light olive oil is perfect)

3 tsp. Cheddar Cheese Powder
2 tsp. ground ancho chile
1 tsp. smoked sweet Spanish paprika
1/2 tsp. garlic powder
1/2 tsp. coarse ground black pepper
1/2 tsp. salt, finely ground
1/4 tsp. cayenne

1/2 tsp. Mediterranean thyme

Popping the corn: In a heavy bottomed pot (8 quart or more), combine the popcorn kernels and the vegetable oil. Spread the kernels into a single layer and apply over medium heat. Popping will take 5-10 minutes depending on the pot. Remove the heat as soon as the popping kernels slow (about 2-3 seconds between pops). If you are using a cast iron pot, be careful to not overheat as this will scorch the popped corn. Combined seasoning: Combine the cheddar cheese seasoning, ancho chili powder, smoked Spanish paprika, granulated garlic, black pepper, salt, and cayenne pepper in a small mixing bowl and mix thoroughly. As soon as the corn is finished popping, sprinkle the combined seasoning onto the popcorn a little at a time, tossing after each application to ensure a good distribution of the seasoning. Separate seasoning: Drizzle the extra virgin olive oil over the popcorn about 1 tsp. at a time and then toss after each application to ensure an even coating of the spices and olive oil. Finally, sprinkle the thyme leaves onto the popcorn and toss once more.

Roasted Shrimp Skewers, Tzatziki & a Greek inspired Salad

Roasted Shrimp Skewers, Tzatziki & a Greek inspired Salad

1Roasted Shrimp Skewers, Tzatziki & a Greek inspired Salad pound Large Shrimp (10-15 count) – thawed, peeled, deveined, and tails still in tact
Extra Virgin Olive Oil (about 1 – 2 T.)
Sea Salt
Freshly Ground Black Pepper
Tzatziki Sauce:
1 medium Hothouse Cucumber – peeled, and grated, using the side with large holes, on a box grater
1 ¼ tsp Kosher Salt, divided
1 Cups plain Greek Yogurt
3 Cloves of Garlic – minced
2 tsp Lemon Juice (can substitute white wine vinegar)
1 heaping T. fresh Dill – chopped
â…› tsp Black Pepper, or more to taste
2 tsp Extra Virgin Olive Oil, for drizzling over tzatziki, optional

Prepare the Tzatziki Sauce: Place a fine mesh colander into a large bowl, add the grated cucumber to the colander. Using a clean kitchen towel, press down on the cucumber to remove as much excess moisture as possible. Sprinkle with 1 tsp salt and toss to evenly coat. Allow the cucumber to strain for 20-30 minutes. Using another clean kitchen towel, press down again to remove any remaining liquid from the cucumber and discard liquid. In a medium sized mixing bowl, combine the remaining tzatziki ingredients, except for the olive oil. When cucumbers are thoroughly drained, add them to the mixing bowl and gently stir to combine. Cover with plastic wrap and allow flavors to marry for at least 2 hours, preferably overnight. For the Shrimp: Preheat the oven to 400 degrees F. Place shrimp in a large mixing bowl, drizzle with a couple glugs of extra virgin olive oil (about 1-2 T.). Season generously with salt and pepper (about ½ tsp of each). Toss to coat evenly. Transfer the shrimp to a baking sheet or a large baking dish and arrange in a single layer, being sure to not overlap the shrimp. Roast for 7-8 minutes, or until shrimp are pink-opaque and firm to touch. To serve: Taste the tzatziki sauce and adjust for seasoning. Drizzle the top of the tzatziki sauce with a little bit of olive oil if desired. Serve with the roasted shrimp.  Serving options: over lettuce, with pita bread, sliced tomatoes, pitted olives, sliced red onions, roasted red peppers, feta cheese.

Tuna Cakes with Red Pepper & Quick Remoulade Sauce

Tuna Cakes with Red Pepper & Quick Remoulade Sauce

Tuna Cakes with Red Pepper & Quick Remoulade Sauce

Tuna Cakes with Red Pepper:

 

2 T. olive oil

1 medium onion, minced

1/2 medium red bell pepper, minced

2 cloves garlic, minced

1 large egg, beaten

1 (6 oz) can tuna, drained

1/4 C. breadcrumbs

1/2 tsp. salt

1/8 tsp. pepper

Canola oil, for shallow frying

 

Heat olive oil in a medium skillet over medium heat; add onion and red pepper and cook until softened and starting to brown, about 7 minutes, stirring occasionally.  Add garlic and cook 2 minutes, stirring frequently; cool.  Mix together the onion mixture, egg, tuna, breadcrumbs, salt, and pepper. Form the mixture into 4 patties.  Add canola oil to lightly coat the bottom of a large nonstick pan over medium heat.  Add the patties and fry until golden brown on both sides, about 2 minutes per side.  Transfer to a paper towel-lined plate to drain any excess oil. Serve with Quick Remoulade Sauce

 

Quick Remoulade Sauce

 

2 T. mayo

2 T. plain Greek yogurt

1 T. minced fresh parsley

2 tsp. ketchup

1 tsp. whole-grain mustard

1 tsp. hot sauce (more or less to taste)

1 tsp. lemon juice

1/4 tsp. paprika

Pinch salt and pepper

 

Stir together all ingredients; store refrigerated until serving.

Cinnamon-Orange Pancakes

Cinnamon-Orange Pancakes

3/4 C. all-purpose flour
2 tsp. wheat germ
1 C. whole wheat flour
2 tsp. baking powder
1 tsp. sugar
1 tsp. ground cinnamon
1 C. skim milk
3/4 C. fresh orange juice
1 egg or equivalent egg substitute
1 tsp. grated fresh orange peel
Vegetable oil spray

In a medium mixing bowl, combine all dry ingredients and mix until well blended. In another medium bowl, combine all liquid ingredients and orange peel. Stir to mix well. Pour liquid ingredients into dry ingredients and stir only until moistened. Preheat griddle or skillet for pancakes. Spray lightly with vegetable oil spray. For each pancake, pour 1/4 C. batter onto griddle or skillet. Turn each pancake when edges are dry and bubbles appear on top. Serve hot.

Yield: 6 servings
Calories: 171
Fat: 1g
Fiber: