Garden Skillet with Sausage and Eggs

Garden Skillet with Sausage and Eggs

Garden Skillet with Sausage and Eggs

 

½ pound sausage,  bulk or removed from casings

Olive oil

1 medium (about 8 ounces) zucchini or summer squash, thickly grated or julienned

1 small bell pepper, julienned (color of choice or a mix)

1 large (~10-12 ounces) bunch kale, tough stems stripped away and sliced into thin strips or chopped (may mix and match dark leafy greens of choice)

Kosher or sea salt and freshly ground pepper, to taste

1-2 eggs per person, according to appetite

Optional for serving: Chopped avocado; cooked quinoa, rice, or grain of choice; freshly grated Parmesan, crumbled feta, or your favorite cheese; chopped nuts and/or seeds; crusty bread or roll

 

In a large, lightly oiled skillet (I use my 12-inch cast iron skillet), sauté the sausage over medium-high heat until beginning to brown, crumbling as you go. (Look for some nice golden color, but it doesn’t have to be cooked through yet.) Drizzle in a T. of olive oil (and a sprinkling of spice, if using – see notes), and add the zucchini and bell pepper. Spread into an even layer along with the sausage, and sear the mixture for approximately 5 minutes, stirring occasionally and spreading back out, or until cooked to your liking. (If your skillet becomes dry, add another drizzle of olive oil.) Season with a little salt and pepper, and then add the kale in batches, tossing gently to rotate the top layer down. As the kale wilts, add more until you have added it all to the pan. At this point I drizzle in another T. or so of olive oil and add another sprinkle of salt and pepper. Cook, tossing the mixture as you go, until the kale is wilted. Once the kale is tender, make an indentation for each egg, and crack an egg into each one. Cook until the eggs are set to your liking. If you prefer a firmer top, cover the pan for a minute or two or run briefly under the broiler, watching closely to avoid burning. Optionally, you could scramble the eggs into the vegetable mixture, if preferred. Remove the pan from the heat and serve as is or over optional cooked grain of choice. We often serve over quinoa and top with chopped avocado and salted pumpkin seeds. YUM!

Instant Pot Chicken Piccata-ish

Instant Pot Chicken Piccata-ish

Instant Pot Chicken Piccata-ish

1 T. olive oil

1.5 – 2 pounds boneless skinless chicken breasts

Salt and pepper

1 clove garlic, minced

3/4 C. reduced-sodium chicken stock (see note)

1/4 C. fresh lemon juice

1 tsp. dried oregano

1 tsp. dried basil

1 jar (4 oz) capers, drained

 

Heat Instant Pot to Sauté and add oil. Salt and pepper both sides of the chicken and add to hot Instant Pot. Brown chicken for about 4 minutes on each side and then remove to a plate. Add garlic and cook, stirring constantly for about 1 minute or until fragrant. Add broth, lemon juice, oregano, and basil and scrape any brown bits off the bottom of the Instant Pot. Return chicken to Instant Pot and sprinkle capers on top. Put cover on (make sure vent is turned to “seal”). Set Instant Pot to Manual for 10 minutes.  Once done, quick release the pressure. Use an instant read thermometer and ensure chicken has an internal temperature of 165 degrees Fahrenheit. Serve chicken with sauce in pan.

Summer Nasturtium Soup

Summer Nasturtium Soup

Summer Nasturtium Soup

 

1 head of cos/romaine lettuce

1 oz. nasturtium flowers and leaves

1 oz. butter

1 stick celery chopped

1 small onion chopped

1 clove garlic minced

1 pint vegetable or chicken stock

1 potato peeled and chopped

3 1/2 fl. oz. almond milk or other milk of choice

Salt and pepper to taste

Extra flowers and petals chopped finely to garnish

 

Chop the lettuce and nasturtiums and set aside. Melt butter in a pan and cook the onion and celery for 5 minutes then add the garlic and cook for a further 2 minutes. Add the chopped lettuce, nasturtiums, potato and stock and simmer for 20 minutes. Whiz with a stick blender and add the milk and seasoning.

Serve either hot or cold and garnished with finely chopped nasturtium flowers and petals on top.

Instant Pot Creamy Chicken Spaghetti

Instant Pot Creamy Chicken Spaghetti

Instant Pot Creamy Chicken Spaghetti

 

1 pound boneless skinless chicken breasts, cut into 1-inch cubes

1 medium red bell pepper, seeded and diced

½ medium yellow onion, diced

1 C. roughly chopped white mushrooms

1 T. extra-virgin olive oil

1½ tsp. garlic powder

1½ tsp. fine sea salt

½ tsp. ground black pepper

16 ounces gluten-free spaghetti

3 C. chicken broth or stock

1 C. sour cream

 

Preheat an electric pressure cooker using the SAUTÉ function. When the display panel reads HOT, add the chicken, bell pepper, onion, mushrooms, olive oil, garlic powder, sea salt, and black pepper. Using a wooden spoon, stir periodically and cook until the chicken browns on all sides and the onion begins to turn translucent, about 5 minutes. Break the spaghetti into thirds and place in the pot. Cover the pasta with the chicken broth, then place the lid on the pressure cooker. Make sure the vent valve is in the SEALING position. Using the display panel, press the CANCEL button. Select the MANUAL/PRESSURE COOK function and HIGH PRESSURE. Use the +/− buttons until the display reads 6. When the cooker beeps to let you know it’s finished, switch the vent valve from the SEALING to the VENTING position, administering a quick release. Use caution while the steam escapes—it’s hot. Stir in the sour cream and let sit for 5 minutes before serving.

Smoked Red Pepper Sauce

Smoked Red Pepper Sauce

Smoked Red Pepper Sauce

 

4 grilled red bell peppers, peeled, seeded and chopped

1/2 small red onion, coarsely chopped

4 cloves roasted garlic, peeled

1/4 cup red wine vinegar

1 T. honey

1 T. Dijon mustard

1 T. chipotle puree

Salt and freshly ground black pepper

1/2 cup canola oil or olive oil

 

Combine peppers, onion, garlic, vinegar, honey, mustard, chipotle and salt and pepper in a blender and blend until smooth. With the motor running, slowly add the oil and blend until emulsified. Strain sauce into a bowl. Cook’s Note: This classic sauce is great on grilled veggies, chicken, fish and steak.

BLT Salad

BLT Salad

BLT Salad

 

Choice of Dressing:

 

3 T. mayo

4 T. sour cream

1 large garlic clove, pressed

1/4 C. finely chopped fresh chives

1/8 tsp. black pepper

1/4 tsp. sea salt, or to taste

1 to 2 T. milk, or add to desired consistency

 

or

 

½ C. Homemade Mayo or store-bought mayonnaise

1 T. avocado oil

1 tsp. reduced-sodium Worcestershire sauce

½ tsp. organic Dijon mustard

â…› tsp. fine sea salt

 

1 large head green leaf lettuce, shredded

8 strips nitrate-free bacon, cooked and crumbled

1 C. cherry tomatoes, halved

4 green onions, finely chopped

Croutons, optional

 

Place the lettuce in a large bowl and top with the bacon, tomatoes, and green onions. Toss with the dressing and serve immediately. You may or may not use all of the dressing depending on how large your head of lettuce was. Add croutons, if using.

Mix and Match Skillet Meal

Mix and Match Skillet Meal

Mix and Match Skillet Meal

 

1 cup grain, uncooked

1 ½ cups vegetables, fresh, canned or frozen, ~cut bite-sized~

1 cup protein, cut bite-sized

2 cups sauce, stirred

½ tsp. spices

3 Tablespoons topping

 

To make in a skillet: Combine all ingredients except topping in a large skillet. Bring to a boil. Then reduce heat to low. Cover and simmer until grains are tender, about 15 to 45 minutes. Stir occasionally and add liquid if too dry. Add topping before serving. Refrigerate leftovers within 2 hours.

 

To bake in oven: Preheat oven to 350 degrees. Combine all ingredients except topping in a casserole dish. Cover with aluminum foil and bake until grains are tender, about 50 to 60 minutes. Add topping before serving. Refrigerate leftovers within 2 hours.

 

Grain – try bulgur, pasta, quinoa or rice

Vegetables – try a mixture of corn, carrots, green beans, onions, mushrooms, peppers or zucchini

Protein – try cooked cubed or ground beef, pork, chicken or turkey, canned tuna or salmon, tofu or beans

Sauce – try one can (10.75 ounces) condensed cream soup such as chicken, potato or tomato soup plus 1 1/4 cups water or low-fat milk

Spices – try basil, oregano, parsley, chili powder, garlic, onion powder or ground ginger

Topping – try grated cheese or crushed whole grain cereal or crackers

Lemon Berry Flush Fat Spa Water

Lemon Berry Flush Fat Spa Water

Lemon Berry Flush Fat Spa Water

1/2 C. blueberries, fresh or frozen

1/2 C. raspberries, fresh or frozen

1 lemon, sliced

3 C. water, purified

 

Add all ingredients to a large glass, cover with lid and allow to chill overnight in the refrigerator, drink throughout the day.

Mussels with Saffron Mayo

Mussels with Saffron Mayo

 

Mussels with Saffron Mayo

 

1/2 tsp. saffron threads

2/3 cup good mayonnaise, such as Best Food’s

1 tsp. grated lemon zest

1 T. freshly squeezed lemon juice

1 tsp. Dijon mustard

Kosher salt and freshly ground black pepper

 

3/4 tsp.. fleur de sel or sea salt

1 1/2 pounds mussels, cleaned

1/3 cup dry white wine

 

For the mayonnaise, soak the saffron in 1 T. of hot water in a small bowl for 5 minutes. Whisk in the mayonnaise, lemon zest, lemon juice, mustard, 1/2 tsp. kosher salt, and 1/4 tsp. pepper and refrigerate until ready to use. For the mussels, combine the fleur de sel and 1/2 tsp. pepper and set aside. Heat a large, dry (12-inch) cast iron skillet over high heat for 4 to 5 minutes, until very hot. Add the mussels in a single layer and cook them for one minute, until they start to open. Add the wine and continue cooking for 2 to 3 minutes, until the mussels are fully opened and just cooked. (Discard any that don’t open.) Off the heat, sprinkle the mussels generously with the salt and pepper mixture. Serve hot from the skillet with individual bowls of saffron mayonnaise for dipping.

Simple Rice Pilaf

Simple Rice Pilaf

Simple Rice Pilaf

 

Be sure to rinse the rice until the water runs clear. A nonstick saucepan is crucial to prevent the wet rice from sticking to the pan; for the most evenly cooked rice, use a wide-bottomed saucepan with a tight-fitting lid. Basmati, jasmine, or Texmati rice can be substituted for the long-grain rice.

 

3 T. unsalted butter or vegetable oil 1 small onion, chopped fine

1 tsp. table salt

1½ cups long-grain white rice, rinsed

2½ cups boiling water

 

Melt butter in large nonstick saucepan over medium heat. Add onion and salt and cook until softened, 5 to 7 minutes. Stir in rice and cook until edges begin to turn translucent, about 3 minutes. Stir in boiling water and return to boil. Reduce heat to low, cover, and gently simmer until water is completely absorbed, 16 to 18 minutes. Off heat, uncover and lay clean dish towel over saucepan; cover and let sit for 10 minutes. Fluff rice with fork, season with salt and pepper to taste, and serve.

Red Pepper Triangles with Italian Relish

Red Pepper Triangles with Italian Relish

Red Pepper Triangles with Italian Relish

 

5 red bell peppers

2 T. olive oil

Coarse salt and ground pepper

2 ounces thinly sliced prosciutto, cut into thin strips

1/2 cup chopped fresh parsley

1/4 cup chopped, pitted Kalamata olives

1/2 tsp. grated lemon zest plus

1 T. juice

1/4 tsp. red pepper flakes

 

Preheat oven to 400 degrees. Line a large rimmed baking sheet with parchment. Cut tops and bottoms from peppers, then half lengthwise. Use a chef’s knife to remove ribs and seeds. Cut peppers into rectangular planks, each about 3 inches long and 2 inches wide, then cut diagonally into 24 triangles. On prepared sheet, toss bell pepper with 1 T. oil; season with salt and pepper. Arrange skin-side down in a single layer and bake until just tender, 15 to 20 minutes; set aside to cool. Meanwhile, in a small bowl, combine prosciutto, parsley, olives, remaining T. oil, lemon zest and juice, and red-pepper flakes. Top each pepper triangle with relish. Note:  Make sure to take the peppers out of the oven before they get too soft. They should still be firm enough to hold the toppings. To store, refrigerate roasted peppers and relish separately, up to one day.

Instant Pot Split Pea and Bacon Soup

Instant Pot Split Pea and Bacon Soup

Instant Pot Split Pea and Bacon Soup

 

1 Package Bacon, cut into 1 inch pieces

1 Yellow Onion, Diced

2 Celery Ribs, Diced

3 Large Carrots, Diced

1 Pound Dried Split Peas

6 Cups Low-Sodium Chicken Stock

2 Bay Leaves

1 T. Garlic Powder

1 T. Onion Powder

Salt & Pepper

 

Turn on the Instant Pot, set to the sauté function. Put the bacon pieces into the instant pot, and cook for 5 to 6 minutes. Stir with a wooden spoon to ensure all sides of the bacon get cooked. Next add in the onion, celery, and carrot. Sauté and stir together with the bacon until the onion begins to turn translucent.  Once your base ingredients have been sautéed, turn the instant pot to manual and high pressure. Add in the dried split peas, chicken stock, bay leaves, garlic powder, onion powder, and salt and pepper. Stir together so all ingredients are combine, then place the lid on the instant pot. Make sure the lid is on securely and the vent is turned to sealing.  Cook the soup on high pressure for 15 minutes. Once the soup has cooked, let the steam release from the Instant Pot. Serve and enjoy!

Won Ton Dipping Sauce

Won Ton Dipping Sauce

Won Ton Dipping Sauce

 

1 large onion, cut in chunks

4-6 medium-to-hot, fresh red peppers, such as serrano or jalapeno, seeds removed

4 cloves garlic, peeled

4 T. oil

1/2 cup soy sauce

1 cup rice vinegar or white wine vinegar

3 T. brown sugar

 

Combine onion, peppers and garlic in food processor and chop to a medium-fine consistency. Heat oil in skillet on low heat and add the vegetables from the food processor. Stir, continuing to cook on low heat until the oil takes on the color of the peppers. You’ll notice as you stir that the peppers will change colors, darkening a bit and the fragrance will be less onion, and more of a tasty-smelling blend. In a bowl, pour the vinegar, soy sauce and brown sugar and stir to dissolve the sugar. Taste the mixture, it should be salty, slightly sweet and a bit sour. If too sour, add some more sugar. Mix, then add the mixture from the skillet. Serve warm or at room temperature with freshly steamed or fried won tons. Makes about 2 1/4 C..

Cauliflower steak with mushrooms and anchovy

Cauliflower steak with mushrooms and anchovy

Cauliflower steak with mushrooms and anchovy

 

One 2-ounce (45 g) tin of anchovies in olive oil, drained

3/4 C. (200 g) butter (at room temperature), plus extra

½ pound (200 g) French fingerling potatoes, halved

Olive oil

2 garlic cloves, one crushed and one halved

Salt and pepper, to taste

½ bunch of rosemary

1 large cauliflower

1 tsp. nutmeg

1 ½ C. (150 g) mixed mushrooms (such as oyster, beech, and chestnut mushrooms), chopped into pieces

½ C. (50 g) roasted pecans, coarsely chopped

 

Preheat the oven to 350°F (180°C). Combine the anchovy fillets with the butter in a food processor until it forms a thick mass. Scoop the mixture onto plastic wrap and roll it into a neat, thick tube. Let it set in the fridge. Spread the potatoes on a baking sheet lined with parchment paper, drizzle with olive oil, and rub in the crushed garlic with your hands. Season with salt and pepper and scatter the sprigs of rosemary on top. Roast the potatoes for 30 to 35 minutes, until golden brown. Meanwhile, cut two large, flat “steaks” from the middle of the cauliflower. Rub both sides with the garlic halves and sprinkle with nutmeg, salt, and pepper. Melt the extra butter in a frying pan over medium-high heat and cook the cauliflower steaks, flipping them regularly, for a total of 5 minutes on each side. Add the mushrooms halfway through the cooking time. Take the anchovy butter out of the fridge and cut into slices. Serve each cauliflower steak with a slice of anchovy butter, along with the roasted potatoes, sautéed mushrooms, and pecans.: The remaining anchovy butter will keep in the fridge for 2 to 3 days. It’s great on toast or on a baguette!

Vanilla Pudding

Vanilla Pudding

Vanilla Pudding

 

⅓ cup granulated sugar

3 T. cornstarch

⅛ tsp. salt

2-¼ C. whole milk

2 large egg yolks

1 T. unsalted butter

1-½ tsp. pure vanilla extract

 

In a medium saucepan whisk together sugar, cornstarch, salt, milk, and egg yolks. Cook over medium-low heat, whisking occasionally (every minute or two), until the mixture is bubbling all throughout (this took 7-8 minutes for mine). Once bubbling, continue cooking for one to two additional minutes, whisking once or twice, but not too vigorously (this can break down the binding properties). At this point the pudding should be thickened but still pourable, it will thicken more as it cools. Remove from heat and whisk in butter and vanilla extract.  OPTIONAL, to remove lumps: Place a fine mesh strainer over a large heatproof bowl. Pour the mixture through the strainer and into the bowl. Skip this step if you don’t notice any lumps in your pudding. Transfer the pudding into a large bowl or into individual serving bowls. Cool until it is lukewarm, then cover with plastic wrap. Refrigerate for several hours or until chilled.

Ratatouille Sheet Pan Chicken

Ratatouille Sheet Pan Chicken

Ratatouille Sheet Pan Chicken

4 T. (½ stick) unsalted butter, room temperature

1½ tsp. fine sea salt, plus more as needed

1 tsp. chopped fresh rosemary leaves

1 tsp. chopped fresh thyme leaves

½ tsp. tomato paste

1 garlic clove, finely grated or minced

1 whole (3½- to 4-pound) chicken, patted dry with paper towels

2 medium eggplants (1½ pounds), cut into 1¼-inch chunks

1 large yellow onion, thinly sliced

5 T. extra-virgin olive oil, plus more as needed

6 sprigs fresh thyme

3 sprigs fresh rosemary

2 bay leaves, torn into pieces

3 medium zucchini (1¼ pounds), cut into ¼-inch-thick slices

1 medium red bell pepper, sliced into ½-inch-wide strips

1 tomato, cut into 1-inch chunks

2 T. chopped fresh basil leaves, for serving

Flaky sea salt and freshly ground black pepper, to taste

Lemon wedges, for serving

 

In a small bowl, mash together the butter, salt, rosemary, thyme, tomato paste and garlic. Using kitchen shears, cut down the sides of the chicken’s backbone to remove it. Keep it for roasting later. Flip the chicken over and cut the chicken in half between the breasts. Rub the butter mixture all over the chicken halves, getting it underneath the skin. Place the chicken halves on a rimmed baking sheet and let them marinate for at least 2 hours, and up to overnight, in the fridge (leave it uncovered, which will help the skin dry out and then crisp up when it roasts). Arrange the racks in the top third, middle and bottom third of the oven. Heat the oven to 450°F. On a rimmed baking sheet, toss together the eggplant, onion, 5 T. olive oil and a big pinch of fine sea salt. Top the mixture with 2 thyme sprigs, 1 rosemary sprig and a third of the bay leaf pieces. Place the reserved chicken backbone in the middle of the baking sheet next to the vegetables and roast on the middle oven rack for 20 minutes, tossing the vegetables after 10 minutes. (The pan will be very full and that’s okay; the onion will reduce as it cooks.) Meanwhile, in a large bowl, toss the zucchini, bell pepper and tomato with just enough oil to coat and add a big pinch of fine sea salt. Divide the vegetables between two rimmed baking sheets and spread them out into one layer. Top each pan of vegetables with half of the remaining thyme, rosemary and bay leaf. Nestle half a chicken in among the vegetables on each pan. Make sure the chicken is resting on the pan, not the vegetables. Drizzle the chicken with olive oil. Place these baking sheets on the top and bottom oven racks (the eggplant is on the middle rack). Roast for 15 minutes. Toss all the vegetables (including the eggplant and onion) and drizzle the chicken with a little more oil. Switch the top and bottom baking sheets (to help evenly brown the chicken) and roast for another 15 to 25 minutes, until the chicken registers 155°F when a thermometer is inserted into the thickest part of the thigh. Keep an eye on the vegetables and transfer any that start to burn to a serving bowl. If the chicken is done but the skin isn’t brown enough for you, broil it for 1 to 2 minutes; then transfer the chicken to a serving platter and let it rest for 5 minutes. Transfer all the vegetables to a serving bowl, discarding the herb sprigs and bay leaf pieces, and toss them well with the pan drippings, any juice from the rested chicken and the basil. Sprinkle the vegetables with flaky salt and plenty of black pepper and then serve them alongside the chicken, with lemon wedges on the side.

Clams with Maitake Mushrooms

Clams with Maitake Mushrooms

Clams with Maitake Mushrooms

 

2 T. extra virgin olive oil

½ lb. maitake mushrooms, torn into bite-size pieces

4 cloves garlic, minced

¼ cup white wine

2 C. chicken broth

2 lb. Manila clams

1 T. freshly squeezed lemon juice

2 T. minced Italian parsley

3 T. cold unsalted butter, diced

Kosher salt

Freshly ground black pepper

 

Heat a large, heavy pot over medium-high heat until very hot but not smoking. Add the oil and swirl to coat the bottom of the pot. Add the maitakes and sauté for 4 to 5 minutes, or until soft. Add the garlic and sauté for another 30 seconds, or until fragrant. Add the wine and broth and bring to a boil. Add the clams and simmer, covered, for 4 to 5 minutes, or until the clams open. Remove from the heat, stir in the lemon juice, parsley, and butter, and season to taste with salt and pepper. Serve immediately.

Shiitake Mushroom Ramen To-Go

Shiitake Mushroom Ramen To-Go

Shiitake Mushroom Ramen To-Go

2 T. extra virgin olive oil

6 ounces shiitake mushrooms, sliced

4 T. chicken bouillon paste or broth base

1 T. low-sodium soy sauce

1 tsp. Asian-style hot sauce (such as Sriracha)

2 C. shredded carrots

5 green onions, white and green portion sliced

8 ounces Asian noodles, cooked according to package directions

1 C. diced cucumber

½ C. chopped, fresh cilantro

four 16-ounce wide-mouth jars with lids

¾ C. boiling water for each jar, when ready to serve

 

Heat olive oil in a medium skillet over medium-high heat. Add mushrooms and cook until browned and tender, 8 to 10 minutes. Stir bouillon paste, soy sauce and hot sauce in a small bowl. Spoon equal amount into bottom of each jar. Divide carrots in two portions. Sprinkle ¼ C. of carrots into each jar. Top with an equal amount of green onions and remaining carrots. Add mushrooms to jars and top with 2 ounces of noodles. Lastly, add ¼ C. of diced cucumber and 2 T. of cilantro. Store jars in the refrigerator for up to three days. When ready to serve, boil ¾ C. of water. Pour water into the jar. Stir well and enjoy.

Clementine Cointreau Curd

Clementine Cointreau Curd

Clementine Cointreau Curd

 

Try this curd atop currant scones, tucked into pastry shells, or sandwiched between layers of poppy-seed cake. Yield: 3 half-pints

 

5 clementines

4 eggs

1¼ C. superfine sugar

10 T. unsalted butter, chilled

2 T. Cointreau

 

Wash and dry the clementines, then zest them, taking care to avoid removing any pith along with the zest. Juice the fruits and strain the juice through a fine-mesh sieve to remove any membranes or seeds. Set the zest and juice aside. Place the eggs in a medium-sized metal bowl and beat lightly to incorporate the whites into the yolks. Fill a medium saucepan with about 2 inches of water and place it over medium heat. Bring to a gentle simmer. Place the egg bowl on top of the pan to form a double boiler, and add the sugar, butter, Cointreau, juice, and zest. Whisk gently until the sugar dissolves and the butter melts. Stir the mixture with a wooden spoon until it thickens and coats the back of the spoon, about 8 to 10 minutes. Remove the curd from the heat. Transfer the curd to heat-proof jars. Allow to come to room temperature, then cover with lids and store in the refrigerator. Consume within two weeks. *Variation: To make this curd without alcohol, replace the Cointreau with orange juice. You can also substitute mandarin oranges for clementines.

Green Apple Gelato

Green Apple Gelato

Green Apple Gelato

 

3 Granny Smith Apples (cored and grated, with skin on)

2 cup ml Cream

1 cup Milk

4 Egg Yolks

1/2 Caster Sugar

2 tablespoons Lemon Juice

 

Place the cream and milk in a saucepan, heat until just below boiling point. In a mixing bowl, beat together the egg yolks and sugar until thick and pale. Whisk 2 tablespoons of the hot cream and milk into the egg mixture. Slowly add the rest of the cream and milk, whisking as you go. Return the mixture to the saucepan and cook over a low heat, stirring for 8 minutes or until the mixture coats the back of the spoon. Pour into a bowl and refrigerate until cool. Place the lemon juice in a bowl and combine with the apple. Add the cooled cream mixture, ensuring it is well combined. Pour into an ice-cream maker and make according to manufacturer’s instructions. Alternatively, pour mixture into a metal bowl and place in the freezer for 2 hours or until set around the edges, but soft in the middle. Beat with an electric mixer and return to the freezer until firm.

Tuscan Steak with Escarole and Beans

Tuscan Steak with Escarole and Beans

Tuscan Steak with Escarole and Beans

 

1 1/2 lb. of flank steak

1/3 cup olive oil

1/4 cup sherry vinegar

1 T. tomato paste

2 garlic cloves, chopped

1 tsp. ground sage

2 tsp. dried oregano

1 tsp. salt

1/2 tsp. pepper

 

olive oil

1 head escarole, washed, drained and chopped in bite-sized pieces

1 cup kidney beans

1 cup pinto beans

salt

pepper

chopped parsley for garnish

 

In a small mixing bowl, combine olive oil, sherry vinegar, tomato paste, garlic, sage, oregano, salt and pepper. Place steak in a resealable bag and add marinade. Let marinate for about an hour or up to 24 hours. Preheat oven to 450 degrees. Remove steak from marinade and place on a baking sheet. Roast in oven for about 8 – 9 minutes. Turn steak over and continue cooking for an additional 4 – 5 minutes. The internal temperature of the steak should be between 120 and 125 degrees. Remove steak from oven and cover with foil. Let steak rest for 10 – 15 minutes. Meanwhile, heat a large sauté pan to medium high and add about 1 T. of olive oil. Add the escarole and sauté for about 4 – 5 minutes. Add the beans and heat through. Season with salt and pepper. To serve, thinly slice steak against the grain. Place escarole and beans on a platter and top with steak. Pour any accumulated pan juices over the top and sprinkle with parsley.

Shirley Temple Recipe with Sour Cherries

Shirley Temple Recipe with Sour Cherries

Shirley Temple Recipe with Sour Cherries

 

2 fl. ounces (¼ cup/60 ml) sour cherry syrup or grenadine

8 fl. ounces (1 cup/240 ml) ginger ale or lemon-lime soda

Fresh sour cherries or maraschinos, to garnish

 

Place plenty of ice into a tall, kid-friendly glass. Pour in the soda. Stir in the syrup. Garnish with cherries, add a fun straw if you like, and serve.   Sour Shirley variation: Our twist on the classic incorporates sour cherries to give the drink a dimension beyond sweetness. If you’re using grenadine, you can also give the drink a nice tart edge by adding a couple of T. of freshly squeezed lemon juice.

 

Dirty Shirley variation: This grownup-friendly version incorporates vodka. Use two ounces per drink.

Batch variation: If you like, you can mix a batch of Shirley Temples in a pitcher and pour into ice-filled glasses. For eight drinks, two liters (64 fl. ounces) soda and 2 C. (16 fl. ounces) syrup.

Instant Pot Bacon & Corn Chowder

Instant Pot Bacon & Corn Chowder

Instant Pot Bacon & Corn Chowder

 

4 ears corn on the cob

4 slices bacon chopped

2 tsp. minced garlic

1 small yellow onion diced

4 red potatoes peeled and cut into chunks

2 cups water

2 cups low-sodium vegetable stock or water

1.5 cups half and half

1 T. cornstarch

1/2 tsp. salt

1/4 tsp. black pepper

fresh parsley chopped

 

Turn pressure cooker on. Press SAUTÉ button. Wait 2 minutes for the pot to heat up. Add chopped bacon. Cook until almost all of is crispy. Remove onto a plate. Add garlic and onion to pot with bacon grease. Sauté for 3 to 4 minutes, stirring often. Cut corn kernels off the cobs. Add to pot with onion. Sauté for 2 minutes, stirring often. Press OFF button on Instant Pot. Add potatoes, water, stock and half of cooked bacon. Season with salt and pepper. Close lid, set to sealing position. Press MANUAL button and set timer to 10 minutes. The pressure cooker will start cooking. It will take it a few minutes to come to pressure. When the Instant Pot is done it will beep. Click OFF button. Let pressure cooker naturally release the pressure for about 5 minutes. In the meantime, whisk together half and half and cornstarch. Quick release pressure. Add half and half to pot and stir. Let sit for 10 minutes. Serve chowder garnished with reserved bacon and chopped parsley

Roasted Lemon Vinaigrette

Roasted Lemon Vinaigrette

Roasted Lemon Vinaigrette

 

¼ Cup Roasted Lemon Juice (instructions in recipe below)

2 T. White Balsamic Vinegar

3 Roasted Garlic Cloves

2 Shallots, Peeled

1 T. Dijon Mustard

1 Cup EVOO

1tsp. coarse Sea Salt

½tsp. Freshly Ground Black Pepper

 

To make Roasted Lemon Juice:  Preheat broiler. Place lemons, cut side up, in a small, non-aluminum baking dish and sprinkle with salt and pepper. Roast, about 6 inches below the heat, until very soft, about 20 minutes. The tops will darken and caramelize. Let cool in the baking dish. In the bowl of a food processor fitted with the steel blade add the lemon juice, vinegar, garlic, shallots, mustard, salt and pepper. Process until the ingredients are pureed. Add the oil in a slow, steady stream through the feed tube and continue to process until completely emulsified. Store in an air-tight container in the refrigerator for up to 3 days.

Beet and Arugula Salad

Beet and Arugula Salad

Beet and Arugula Salad

 

1 cup water

2 golden beets, peeled and chopped

2 red beets, peeled and chopped

6 cups arugula, washed and dried

1 cup feta cheese

1 cup pomegranate seeds

1 cup chopped walnuts

 

Fresh Peach Vinaigrette

1 fresh peach, pit removed

½ cup extra-virgin olive oil

¼ cup balsamic vinegar

¼ cup brown sugar

½ tsp. nutmeg

Salt and pepper to taste

 

Place steam rack inside Instant Pot. Pour in 1 cup water. Add beets and secure lid as instructed. Set pressure to high and cook for 8 minutes. Quick release pressure as directed by manufacturer. Remove beets from Instant Pot and place in bowl of cold water to cool. While beets are cooling, in a large bowl add arugula, feta cheese, pomegranate seeds, and walnuts. Toss to combine. To make the fresh peach vinaigrette, place the peach, extra-virgin olive oil, balsamic vinegar, brown sugar, nutmeg, salt, and pepper into blender and blend together until smooth. Place the arugula mixture on a large platter and sprinkle with cooked beets. Drizzle salad with enough dressing to coat lightly. Any extra salad dressing can be stored in refrigerator for up to two weeks in an airtight container. Serve salad with your favorite artisanal bread.

Crispy Beef Bowls

Crispy Beef Bowls

Crispy Beef Bowls

 

1 lb. ground beef

1 T. sesame oil

1 T. ginger root grated

2 garlic cloves minced

1 tsp. chilli flakes

2 T. soy sauce

1 T. honey

1 cup long-grain white rice dry

2 carrots shredded or cut into ribbons

1 cup red cabbage shredded

4 radishes thinly sliced

2 spring onions thinly sliced

1 lime cut into wedges

fresh mint to serve

sesame seeds to serve

salt to taste

pepper to taste

 

In a small saucepan on medium-high heat, combine rice with 2 C. of water and a pinch of salt. Bring to a boil, cover, reduce to a simmer and cook until all of the water has been absorbed and the rice can be fluffed with a fork, about 15 minutes. In a cast-iron or heavy-bottom skillet, warm sesame oil to medium-high heat. Add ground beef, breaking it apart with a wooden spoon, season with a pinch of salt and pepper and cook for 4-5 minutes until lightly browned. Add ginger, garlic, chili flakes, soy sauce and honey, and stir to combine. Continue to cook the beef until dark brown and crispy. Once the beef is cooked, assemble the bowls; divide the rice, vegetables and beef evenly across the bowls. Top with sesame seeds, fresh mint or coriander, and lime wedges to serve.

Shakshuka not just for Eggs

Shakshuka not just for Eggs

Shakshuka not just for Eggs

It’s every bit as delicious without the eggs, stashed in the freezer for a quick meal with nothing more than a piece of toast or a sprinkling of feta, or as a base for some leftover grilled chicken. If you’re a gardener with bumper crops of peppers and tomatoes, you’ll want to put up some extra quarts; it’s an easy recipe to double or even quadruple. If you use red, orange, or yellow bell peppers, the final dish will have a sweeter, less pungent flavor than if you use green, so use your favorite or what you have on hand. It’s also fine to use chicken stock rather than vegetable broth.

 

3 T. olive oil

1 medium white or yellow onion, diced

4 cloves garlic, minced

1 T. pimenton de la Vera or smoked paprika

2 tsp. ground turmeric

1/2 tsp. dried thyme

1/4 tsp. cayenne pepper, or to taste

2 medium bell peppers, seeded and diced

1 (15-ounce) can whole or diced tomatoes, or 2 medium fresh tomatoes, peeled and diced

1 1/2 C. vegetable broth

1/2 to 1 tsp. salt

 

In a large saucepan set over medium-high heat, warm the oil. Add the onion and stir, cooking until it is translucent and golden, about 6 minutes. Reduce the heat to medium-low, add the garlic, and cook for 1 minute, until golden. Stir in the pimenton, turmeric, thyme, cayenne, and bell peppers. Cook for 10 to 15 minutes, stirring occasionally, until the peppers have softened. Add the tomatoes with their juice and the broth, stirring to blend. Simmer, uncovered, for 40 to 55 minutes, until the mixture has reduced to a thick sauce. Season to taste with salt. Shakshuka will keep in the fridge for up to 5 days or in the freezer for up to 6 months.

Oven Roasted Baby Turnips with a Lemon & Herb Vinaigrette

Oven Roasted Baby Turnips with a Lemon & Herb Vinaigrette

Oven Roasted Baby Turnips with a Lemon & Herb Vinaigrette

 

1 lb (1/2 kilo) of baby turnips, washed and with stalks trimmed short

2 T. hi temp cooking oil such as avocado or grape seed

 

1/2 T. of freshly squeezed lemon juice

½ tsp. of finely grated lemon zest

1 tsp. of Dijon mustard

1 T. of finely chopped shallot

2 heaped T. of chopped parsley

A pinch or two of sugar

4 T. extra-virgin olive oil

 

Combine all the vinaigrette ingredients together and set aside.  Preheat the oven to 425F / 220C and put a roasting pan in the oven to heat. Cut the turnips in half lengthwise, toss them with the two T. of avocado oil and season with sea salt and freshly ground black pepper. Arrange the turnips in the preheated pan and roast for 18-25 minutes or until tender and tinged brown in patches. Transfer them turnips to a bowl, allow them to cool a bit then toss them with the vinaigrette. Serve warm or at room temp. If you make them ahead, cover and chill in the fridge but bring them back to room temp before serving.

Sesame Bagels with Avocado, Burrata, and Raspberries

Sesame Bagels with Avocado, Burrata, and Raspberries

Sesame Bagels with Avocado, Burrata, and Raspberries

 

2 sesame seed bagels, halved

2 T. extra-virgin olive oil

4 slices deli salami

One or two 4 oz. balls burrata cheese

½ C. fresh raspberries

Honey, for drizzling

1 avocado, pitted, peeled, and sliced

Kosher salt and freshly ground pepper

6 fresh basil leaves, torn

2 Perfectly Poached Eggs

Directions

 

Preheat the oven to 375°F. Place the bagels on a baking sheet, cut-side up. Rub each with ½ T. of the olive oil. Arrange the salami on the baking sheet around the bagels. Transfer to the oven and bake for 8 to 10 minutes, or until the salami is crisp—watch closely, as it will cook fast toward the end! Remove the baking sheet from the oven and break the burrata over each bottom bagel half. Top with fresh raspberries and drizzle with honey. Add the salami and avocado and season with salt and pepper. Add the basil and top each with an egg. Finish with the top halves of the bagels.

Kofta-Style Chicken Stuffed Peppers with Yogurt Mint Sauce

Kofta-Style Chicken Stuffed Peppers with Yogurt Mint Sauce

Kofta-Style Chicken Stuffed Peppers with Yogurt Mint Sauce

 

1/2 cup whole-grain bulgur

1 T. extra-virgin olive oil

1 medium chopped yellow onion

4 large cloves garlic, minced

2 tsp. ground cumin

1 tsp. ground coriander

3/4 tsp. red chili flakes

1 1/2 tsp. kosher salt

1 lb. ground chicken

2 medium diced tomatoes (or one 15-oz can diced tomatoes, drained well)

1/2 cup chopped fresh cilantro

1/2 cup chopped fresh mint

6 medium red, yellow, or green bell peppers

For the yogurt sauce:

1 1/2 C. non- or low-fat plain Greek yogurt

2 T. extra-virgin olive oil

1 1/2 T. fresh lemon juice, from 1 lemon

1/4 cup finely chopped fresh mint

3/4 tsp. kosher salt

 

Preheat oven to 400°F. In a medium saucepan bring 1 1/4 C. water to a boil. Add the bulgur and stir. Reduce the heat to medium low so it simmers. Cover the pan and cook until tender, about 12 minutes. Set aside. In a large skillet set over medium-high heat add the olive oil. Once the oil shimmers, add the onion and garlic and sauté until tender, about 5 minutes. Add the cumin, coriander, chili flakes, salt, chicken, and tomatoes. Cook just until the chicken is done, breaking it up like taco meat, about 7 minutes. Stir in the cilantro, mint, and cooked bulgur. Remove from heat. Cut the tops off the bell peppers and pull out the seeds and membranes. Set the peppers upright in a baking pan large enough to accommodate them. Divide the filling among the peppers. Set the tops on the peppers. Bake until the peppers are tender and slightly shriveled, but still firm, 30 to 35 minutes.  In a small bowl, stir together yogurt, olive oil, lemon juice, mint, and kosher salt. Serve peppers warm with yogurt sauce on the side.

Instant Pot Brazilian White Rice

Instant Pot Brazilian White Rice

Instant Pot Brazilian White Rice

 

2 T. olive oil

½ cup chopped onion

3 garlic cloves, minced

1 cup chopped carrots, peeled if necessary

2 cups rinsed long-grain white rice

3 ¾ cups stock (your choice)

 

Instant Pot using Sauté mode. Add olive oil. Add onion, minced garlic, and carrots. Sauté until fragrant (about 3 minutes).  Add rinsed rice and sauté with onion mixture until the rice becomes translucent white.. Add stock of your choice and secure Instant Pot lid. Choose Rice setting and press start. If Instant Pot doesn’t have a Rice setting, pressure cook on low for 12 minutes. Allow pressure to release naturally. Remove

Stuffed Armenian Mussels (Midia Dolma)

Stuffed Armenian Mussels (Midia Dolma)

Stuffed Armenian Mussels (Midia Dolma)

36 mussels large mussels (in shells)

1/3 C. olive oil

3 C. yellow onions finely chopped onion

1/2 C. long grain rice uncooked

1/4 C. dried currants

1/4 C. pine nuts

1/2 tsp. ground allspice

1/4 tsp. ground cinnamon

salt

2 C. water

1 T. lemon juice

2 lemons cut into wedges for garnish

 

Scrub mussels, loosen (do not separate) shells, and remove beard. Rinse under cold, running water then soak in cold water 1 hour. Meanwhile, sauté onion in olive oil. Remove from heat and stir in rice, currants, nuts, allspice, cinnamon, salt and pepper. Set aside to cool. Rinse mussels again under cold, running water. Place 1 T. of filling in each shell. Close tightly and tie with a piece of string. Arrange in layers in a heavy casserole. Add water and lemon juice. Place an inverted plate on top to hold mussels down during cooking. Bring to a boil, cover and simmer 1 hour. Uncover and cool to room temperature. Remove mussels from casserole, cut string off and arrange on serving dish. Garnish with lemon wedges.

One Pot Skillet Lemon Chicken with Artichokes

One Pot Skillet Lemon Chicken with Artichokes

One Pot Skillet Lemon Chicken with Artichokes

 

2 T. olive oil, divided

1 (9-ounce) package frozen artichoke hearts, thawed

1 tsp. salt, divided

½ tsp. ground black pepper, divided

4 (6-ounce) boneless, skinless chicken breast halves

2 T. unsalted butter

1 medium onion, cut into ½-inch pieces

3 garlic cloves, minced

1½ cups orzo pasta (about 8 ounces)

¼ cup fresh lemon juice

2½ cups unsalted chicken broth

2 T. chopped fresh parsley

 

Preheat the oven to 400°F. Heat 1 T. of the oil in a large ovenproof skillet over medium-high heat. Add the artichoke hearts, ¼ tsp. of the salt, and ⅛ tsp. of the pepper and cook, stirring occasionally, until lightly browned, 3 to 4 minutes. Transfer to a bowl.  Season the chicken with ½ tsp. of the salt and ¼ tsp. of the pepper. Add the remaining 1 T. oil to the skillet and reduce the heat to medium. Add the chicken to the skillet and cook, turning once, until lightly browned on both sides, about 8 minutes. Transfer to a plate. Melt the butter in the skillet over medium heat and add the onion and garlic; cook, stirring occasionally, until it begins to soften, 1 to 2 minutes. Add the orzo and cook until it is lightly toasted, 2 to 3 minutes. Add the lemon juice and cook, stirring, for 30 seconds. Return the artichoke hearts to the pan and stir in the broth and the remaining ¼ tsp. salt and ⅛ tsp. pepper. Bring the mixture to a boil, nestle the chicken breasts on top of the orzo, and transfer to the oven. Bake until an instant-read thermometer inserted horizontally into the center of the chicken registers 160°F and the orzo is cooked through, about 15 minutes. Stir in the parsley just before serving.

Fluffy Banana Cake

Fluffy Banana Cake

Fluffy Banana Cake

 

1 ⅓ cup mashed bananas

2 ½ T. lemon juice divided

1 ½ C. milk

3 C. flour

1 ½ tsp. baking soda

¼ tsp. salt

⅔ cup butter softened

1 cup white sugar

½ cup brown sugar

3 large eggs

1 tsp. vanilla

 

8 ounces cream cheese

⅓ cup butter softened

3-3 ½ C. powdered sugar

1 tsp. lemon juice

1 ½ tsp. lemon zest from 1 lemon

 

Preheat oven to 350°. Grease and flour a 9 x 13 pan. Place 1 ½ T. lemon juice in a measuring cup. Top to 1 ½ C. with milk. Set aside. Mix together mashed banana with 1 T. lemon juice, set aside. Beat together butter, brown and white sugar until combined. Add in eggs one at a time and vanilla. Mix on high until light and fluffy (almost the texture of frosting). Combine flour, baking soda and salt in a medium bowl. Alternate adding flour mixture and milk to egg mixture stirring just until combined. (Do not overmix). Fold in bananas. Pour into prepared pan. Put into the oven and reduce heat to 300°F. Bake 60 – 70 minutes (see note below) or just until toothpick inserted in center comes out clean (do not over bake). Remove from oven and place in the freezer for 45 minutes to make the cake extra moist. Cool completely before frosting. FROSTING: Cream together butter & cream cheese until fluffy. Add in lemon zest and juice. Add powdered sugar a little at a time until you reach desired consistency. Spread over cooled cake.  Note: The cooking time on this cake can vary! Mine takes about 60 minutes. Check your cake at 55 minutes, if it isn’t ready, continue cooking until a toothpick comes out clean (this can be up to an additional 20-30 minutes depending on your oven).

Soufflé Omelet with Spinach, Artichokes, and Brie

Soufflé Omelet with Spinach, Artichokes, and Brie

Soufflé Omelet with Spinach, Artichokes, and Brie

 

Whipping the egg whites separately from the yolks creates the fluffiest, lightest omelet you’ll ever taste. Add on creamy brie, artichokes, spinach, a handful of blueberries and a drizzle of honey and you won’t want to eat omelets any other way.

 

3 large eggs, separated

¼ C. whole milk or heavy cream

Kosher salt and freshly ground pepper

3 T. unsalted butter

¼ C. marinated artichokes, quartered

Handful of baby spinach

2 oz. Brie cheese, thinly sliced (rind on or off)

½ C. honey

Pinch of flaky sea salt

Fresh blueberries, for serving

In a medium bowl, whisk together the eggs yolks, milk, and a pinch each of kosher salt and pepper until combined. In a large bowl using a handheld mixer, beat the egg whites until they hold stiff peaks, about 1 minute. Using a spatula, gently fold the egg whites into the yolk mixture until just combined. It is okay if the mixture is not completely smooth; just be careful not to deflate the whites. In a 10- to 12-inch skillet, melt 1 T. of the butter over medium heat. Add the egg mixture and cook without moving until the top of the egg just begins to set, about 4 minutes. Add the artichokes, spinach, and Brie to one side of the omelet, cover the skillet, and cook for 2 to 3 minutes more, or until the cheese just begins to melt. Carefully fold over the empty side of the omelet to enclose the filling and cook for 1 minute more. Remove the pan from the heat and slide the omelet onto a plate. In a small saucepan, melt the remaining 2 T. of butter with the honey over medium heat. Stir until melted and smooth. Remove the pan from the heat and stir in a pinch of flaky salt. Drizzle the omelet with the honey butter and top with blueberries.

Quick Pickled Fennel

Quick Pickled Fennel

Quick Pickled Fennel

Fennel for pickling should be free of blemishes and soft spots; choose bulbs that are firm, small, and bright white in color. This pickled fennel cannot be processed for long-term storage.

 

3/4 C. seasoned rice vinegar

1/4 C. water

1 (1‑inch) strip orange zest

1 garlic clove, peeled and halved

1/4 tsp. fennel seeds

1/8 tsp. black peppercorns

1/8 tsp. yellow mustard seeds

1 fennel bulb, stalks discarded, bulb halved, cored, and cut crosswise into 1/4‑inch-thick slices

 

Bring vinegar, water, garlic, turmeric, peppercorns, and mustard seeds to boil in medium saucepan over medium-high heat. Bring vinegar, water, zest, garlic, fennel seeds, peppercorns, and mustard seeds to boil in medium saucepan over medium-high heat. Meanwhile, place one 1‑pint jar under hot running water until heated through, about 1 minute; dry thoroughly. Pack fennel into hot jar. Using funnel and ladle, pour hot brine over fennel to cover. Let jar cool to room temperature, about 30 minutes. Cover jar with lid and refrigerate for at least 2 1/2 hours before serving. (Pickled fennel can be refrigerated for up to 3 weeks; fennel will soften significantly after 3 weeks.) This cannot be processed for long term storage.

Parmesan-Broiled Tilapia

Parmesan-Broiled Tilapia

Parmesan-Broiled Tilapia

 

1/2 cup grated Parmesan cheese

3 T. butter, softened

2 T. mayonnaise

1/4 tsp. dried basil

1/4 tsp. pepper

1/8 tsp. onion powder

1/8 tsp. celery salt

4 tilapia fillets (6 ounces each)

4 lemon wedges

 

In a small bowl, mix the first 7 ingredients. Arrange fillets in a 15x10x1-in. baking pan coated with cooking spray. Spread cheese mixture over fish. Broil 4 in. from heat 4-5 minutes or until topping is lightly browned and fish flakes easily with a fork, rotating pan halfway for more even browning. Serve with lemon wedges.

Instant Pot Garlic Tomato Soup

Instant Pot Garlic Tomato Soup

Instant Pot Garlic Tomato Soup

 

14 tomatoes, sliced in half

1 T., minced garlic

1 large onion, chopped

2 bell peppers, chopped

6 cups chicken stock

2 cups cream

2 cups chopped fresh basil leaves

Salt and freshly cracked pepper to taste

 

 

Place tomatoes into the instant pot. Add garlic, onion, bell peppers and chicken stock. Secure Instant Pot lid. Pressure cook on high for 20 minutes. Allow pressure to release naturally. Once pressure has released, add cream and basil. Using an immersion blender, puree ingredients together. Add salt and pepper to taste. I like to drizzle extra-virgin olive oil over each bowl of soup before serving.

Cornmeal Blueberry Pancakes

Cornmeal Blueberry Pancakes

Cornmeal Blueberry Pancakes

 

1½ C. all purpose flour

½ cup cornmeal

3 T. sugar

1½ tsp. baking powder

1½ tsp. baking soda

1¼ tsp. kosher salt

2½ C. buttermilk

2 large eggs

3 T. butter, melted

1½ C. fresh blueberries

Vegetable oil (I used coconut oil and really liked the taste and results)

 

Heat oven to 300º to keep pancakes warm. Whisk first 6 dry ingredients together in a bowl. Make a well in center, pour the buttermilk into the well and then crack the two eggs into the buttermilk. Pour the melted butter into mixture. Start in the center and whisk toward the outside of the bowl until all is incorporated. Do not overmix, lumps are totally expected and just fine. Coat blueberries in 1 tsp. of flour and add to cornmeal batter. Heat a large skillet, griddle or cast iron pan on low heat for about 5 minutes. Turn heat up to medium and add 1 T. oil. Ladle ⅓ cup batter into skillet, and repeat, being careful not to crowd pancakes. (I could fit 3 on my griddle.) Carefully flip pancakes when full of bubbles and bottoms are nicely browned, about 3 to 4 minutes. Cook another 2 to 3 minutes on other side until lightly browned. Remove pancakes to wire rack inside a baking sheet and keep in oven until all pancakes are done and ready to serve. Add more oil as necessary. Dust with powdered sugar if you like, and serve with butter and pure maple syrup. Enjoy.

Peach Jam with Ginger & Turmeric

Peach Jam with Ginger & Turmeric

Peach Jam with Ginger & Turmeric

 

6 ripe ripe peaches

1/2 C. sugar

Juice of half a lemon

1 T.  ginger

1 pinch of salt

1T. turmeric powder

 

Cut the peaches into quarters and remove the skin and seeds. Cut the root in half and put in a saucepan with all ingredients except turmeric powder. Cook over medium heat until boiling and then lower the candle to almost a minimum and cook for 30 minutes. Stir at a time with a wooden spoon, so it doesn’t stick to the bottom of the casserole. If foaming, remove it carefully using a foamer. Allow to cool for about 5 minutes and pass through the blender or food processor to leave it with a smooth texture. Add the turmeric powder and stir so that it is fully incorporated into the jam. You can try the sugar in case you want to pour more, but remember that only when it’s cold is the jam you know how sweet it has been. You can put a little in the fridge and see how it goes. Meanwhile, allow the jam to cool completely at room temperature before putting it in a glass lid jar and putting it in the refrigerator. If you need to put more sugar in it, add it with a little lemon juice and cook the jam for another 20 minutes. It’s a beautiful color. Keep in mind that it’s hard to stop eating this jam and be generous and share it with your friends when you make it. It’s a good gift.