Gulerodsalat – Danish Carrot Salad
3-5 Large carrots
1-2 apples
1 lemon
handful of raisins
1-2 tsp sugar
Shred carrots and apples. Juice the lemon. Mix all of the ingredients together and let sit in the fridge for at least 1 hour
Addictive Salted Caramel-Stuffed Chocolate Cookies
6 T. (3/4 stick) unsalted butter
4 ounces bittersweet chocolate, chopped
2 C. semisweet chocolate chips
3 large eggs
½ C. granulated sugar
2 tsp. pure vanilla extract
1/2 C. plus 2 T. all-purpose flour
2 T. unsweetened cocoa powder
1/4 tsp. baking soda
1/4 tsp. kosher salt
Canola oil or nonstick cooking spray, for greasing
24 to 28 milk chocolate caramels (I like Dove)
Flaky sea salt, for topping
Preheat the oven to 325ºF. Line a baking sheet with parchment paper. In a small saucepan, combine the butter, bittersweet chocolate, and chocolate chips. Cook over low heat, stirring often, until fully melted and combined—the chocolate will be thick. Remove the pan from the heat and let the chocolate cool slightly. In a small bowl using a handheld mixer, beat the eggs and sugar together on high until light and fluffy, 2 to 3 minutes. Add the vanilla and the melted chocolate mixture and beat for 1 to 2 minutes more, until combined, scraping down the sides of the bowl as needed. Add the flour, cocoa powder, baking soda, and kosher salt and beat until fully combined and smooth, about 3 minutes. The batter should be thick but pourable. Cover the bowl and chill in the fridge for at least 1 hour or up to overnight. Scoop out scant 2 T. of dough and place them about 2 inches apart on the prepared baking sheet. Grease your hands with a little canola oil or cooking spray, then flatten the dough into small disks, about 2 inches in diameter, and place a caramel in the center. Scoop out a rounded tsp. of dough and flatten into it into a disk. Place the disk over the caramel, pinching the layers of dough together. Bake for 10 to 12 minutes, until just set on the edges. Remove from the oven and sprinkle each cookie with a little flaky salt. Let cool for at least 5 minutes on the baking sheet before serving.
Chicken Marengo
Olive oil spray
1 cup penne or farfalle
½ tsp. olive oil
½ to ¾ pound chicken breasts or thighs
Sea salt and freshly ground black pepper
5 garlic cloves, quartered
6 ounces wild mushrooms, sliced
½ cup small green pimiento stuffed olives
1 cup fresh or frozen pearl onions
2 T. chopped fresh parsley
1 T. chopped fresh basil
5 to 6 leaves rainbow or Swiss chard, stemmed and chopped
14oz. can Diced Tomatoes
Preheat the oven to 450°F. Spray the inside and lid of a cast iron Dutch oven with olive oil. Pour the pasta, ⅓ cup water, and the olive oil into the pot, and stir to coat the noodles. Arrange the chicken on top and season with salt and pepper. Scatter the garlic on top of the chicken along with the mushrooms, olives, onions, parsley, and basil. Add the chard and pour the entire, undrained can of tomatoes evenly over everything. Cover and bake for 45 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven. Serve immediately.
Instant Pot Country Beef Stew
1 ½ Pounds Beef Stew Meat
1 T. Olive Oil
1 Tsp. Salt
1 Tsp. Pepper
1 Tsp. Italian Seasoning
2 T. Worcestershire Sauce
3 Cloves Garlic, Minced
1 Large Onion, Chopped
1 16 Ounce Bag Baby Carrots, Cut Into Slices
1 Pound Potatoes, Cubed
2 ½ Cups Beef Broth
1 10 Ounce Can Tomato Sauce
2 T. Cornstarch
2 T. Water
Add the olive oil to the instant pot and turn on the sauté function. When the oil starts to sizzle add the meat and season with the salt, pepper, and Italian seasoning. Cook the meat until Browned on all sides. Add the beef broth to the instant pot and use a spoon to scrape the brown bits from the bottom of the pan. Add the Worcestershire sauce, garlic, onion, carrots, potatoes, and tomato sauce. Close the lid and steam valve on the instant pot. Cook on high pressure for 35 minutes, then allow the pressure to release naturally for 10 minutes before doing a quick release. Mix together the cornstarch and cold water in a small bowl and stir into the stew (before it cools!) until thickened.
Crock Pot Japanese Onion Soup
2 Medium Carrots
2 Medium Celery Stalks
2 Garlic Cloves, Smashed
6 C. Reduced Sodium Fat Free Chicken Broth
1 Medium Onion, Wedges
8 Oz. Mushrooms, Sliced
4 Green Onions, Sliced (Optional Garnish)
Salt or Soy Sauce to Taste
Place everything but the mushrooms and green onions into a slow cooker. I added in the bottom halves of the chopped green onions at this time as well and reserved the green upper halves for garnishing. Cover and cook on high for 2-4 hours or low for 4-5 hours. There isn’t any reason to cut up the veggies finely because they are just there to cook in their flavors! An hour before serving remove the cooked veggies from the crock pot with a slotted spoon. You can toss these, use them up in another yummy recipe, or serve them on the side. Season to taste. Place the sliced mushrooms and green onion tops into the crock pot with the broth. Give it all a good stir. Cover to cook for another hour or until the mushrooms are tender.
Fennel Beef Kabobs
4 wooden skewers, 10 to 12 inches long
2 tsp. olive oil
1 tsp. fennel seeds, crushed
1/2 tsp. salt
1/4 tsp. coarsely ground black pepper
Pinch crushed red pepper (optional)
1 boneless beef top sirloin steak, 1 inch thick
(1 pound), cut into 1-1/4 -inch pieces
In medium bowl, combine oil, anise seeds, salt, black pepper, and crushed red pepper, if using. Add beef, tossing until well coated. Cover and let beef stand 20 minutes at room temperature to marinate. Meanwhile, prepare grill. Soak wooden skewers in water 15 minutes. Loosely thread meat into skewers. Grill over medium heat 8 to 10 minutes for medium-rare or until desired doneness, turning occasionally.
4 Servings
Calories: 186
Cheese in a Jar
Throughout the Mediterranean, cheesemakers have traditionally preserved their fresh cheeses in jars of olive oil, often with the addition of wild herb branches. It is a glorious snack to make at home. After only a few days in a flavorful marinade, it’s ready to eat with a good crusty loaf or with Real Garlic Toast. Make sure to get a little herby oil in each bite. Cheese in a jar is handy to take on a picnic too—and just as nice for an indoor picnic at the kitchen table.
1/2 pound fresh goat cheese log or mild feta
A few thyme branches
A few rosemary sprigs
A bay leaf
2 garlic cloves, halved
A few black peppercorns
About 1 C. olive oil
Slice the cheese into 2-inch chunks. Carefully layer the cheese in a clean jar or glass bowl, adding the thyme branches, rosemary sprigs, bay leaf, garlic, and peppercorns as you go. Pour over enough olive oil to cover. Seal tightly and refrigerate for at least several days before serving. This keeps, refrigerated, for up to 1 month.
Cheese Apple and Nut Butter Roll Ups
4 thin slices (1/4 lb.) swiss or muenster cheese, at room temperature
1/2 large apple (3 oz) thinly sliced
1 T. macadamia nut butter or 2 tsp. unsweetened peanut butter
Place the cheese on a cutting board. Arrange the apple slices in a horizontal row 1″ from the narrow end of each cheese slice, roll up, and drizzle or spread with the nut butter. Secure with toothpicks.
Makes 4 servings
Calories: 143,
Fat 11g
Fiber 1g
Turmeric Tonic
This Anti-Inflammatory, Immune-Boosting Turmeric Tonic is packed with antioxidants, nutrients, vitamins, and healthy fats, making it the perfect healthy morning beverage.
1 2†piece peeled turmeric
1 2†piece peeled ginger
½ lemon
3 T. agave syrup (nectar)
Sparkling water (for serving)
Cayenne pepper (for serving)
Pass turmeric, ginger, and lemon (with peel) through a juicer. Stir in agave syrup. (Alternatively, chop turmeric and ginger and purée in a blender with agave syrup, 2 T. fresh lemon juice, and ⅓ C. water; strain.) Serve juice over ice, topped off with sparkling water and sprinkled with cayenne pepper.
Instant Pot Basic White Rice
3 cups rinsed white rice
5 cups stock (your choice) or water
Place washed rice and stock (can use water if desired) into Instant Pot. Secure lid and set to Rice mode. When finished, let steam release naturally. If you do not have a Rice setting, pressure cook on low for about 12 minutes. Allow pressure to release naturally. 4. When pressure has released, remove lid and fluff with a fork.
Chicken Thighs with Saffron, Green Olives, and Mint
Flour for dredging
12 chicken thighs (2 1/2 to 3 pounds), rinsed and patted dry
salt and freshly ground black pepper
1/4 cup EVOO
2 large red onions, thinly sliced
1/2 tsp. saffron threads
1 cup small green olives
1 medium carrot, finely chopped
3 cups chicken stock
1/2 cup fresh mint leaves
Spread the four on a plate. Season the chicken thighs liberally with salt and pepper and dredge in the flour. In a Dutch oven, heat the olive oil over high heat until smoking. Add 6 thighs at a time and brown well on all sides. Transfer to a plate. 2. Add the onions and saffron to the pot and cook until the onions are softened, 8 to 10 minutes. Add the olives, carrot, and stock and bring to a boil. Return the chicken thighs to the pot, arranging them in a single layer, and bring to a boil. Lower the heat to a simmer, cover the pot tightly and simmer for 15 minutes. 3. Remove the lid and cook, uncovered, until the chicken is just cooked through, about 10 minutes. Transfer the chicken to a platter. Season the sauce with salt and pepper to taste and add the mint leaves. Pour the sauce over the chicken thighs and serve.
Basic Sponge Cake (Genoise)
3 eggs room temperature
70 g (1/4 cup + 2 tbsp) sugar
100 g (1/2 cup + 2 tbsp) cake flour
45 g unsalted butter melted
butter, parchment and flour for prepping the cake pan
Preheat the oven to 350ºF/175ºC. Trace and cut out a circle of parchment, grease the cake pan with butter, insert the parchment cut out and dust with flour. Using the whisk attachment of a stand mixer, beat the eggs and sugar together until the mixture triples in volume, reaching the ribbon stage. The ribbon stage is attained when you test the batter and it temporarily holds a shape. Sift the flour and fold it into the egg mixture in stage until incorporated. In a separate bowl, ladle out a portion of the batter and fold it with the melted butter. Return the buttery batter to the main mixing bowl and gently fold it with the remaining batter. Pour the batter into the prepared cake pan and bake for 30 minutes. Check for doneness by inspecting to see if the edges have sprung away from the pan or by inserting a toothpick into the center. Allow it to cool on a wire rack for ten minutes before removing from the pan. Note: Genoise cakes are dryer than many sponge cakes. You can add moistness and flavor with a simple syrup of choice.
Lemon Squares
2 cups flour, plus 1/4 cup
½ cup confectioners’ sugar, plus 2 tsp.
1 tsp. kosher salt
1 cup (2 sticks) butter, melted
4 eggs
2 cups granulated sugar
â…“ cup lemon juice (from about 1 to 2 lemons)
½ tsp. baking powder
Heat the oven to 350 degrees. In a medium bowl, whisk together two cups of flour, 1/2 cup of confectioners’ sugar and the salt. Add the melted butter and stir the ingredients to thoroughly combine them. Spread the crust with clean hands in an even layer into a 9-by-13-inch pan and bake the crust for 25 minutes. Meanwhile, in a medium bowl, whisk together the eggs, granulated sugar, lemon juice, baking powder and the remaining flour. Pour the lemon mixture onto the hot baked shell and bake it for an additional 20 to 25 minutes, or until it is just set. Using a small, fine-meshed sieve, sift the remaining confectioners’ sugar on top of the lemon squares once they have cooled. Cut the dessert into equal-sized bars.
Australia Damper Bread
Damper is a traditional Australian bread. In the past it was made over a campfire either in a billy can or by wrapping the dough around a green stick, and cooking the stick over the fire.
2 cups all-purpose flour
1 cup milk
1/4 tsp. salt
1 tsp. sugar
2 T. butter or margarine
1 tsp. baking soda
Preheat oven to 375°F. Combine the flour, salt, and baking soda. Mix in the butter, forming fine crumbs. Mix in the milk to make a soft dough. Put the dough on a cutting board dusted with flour. Knead the dough until it is smooth. Spray a round cake pan with nonstick spray. Lightly dust the bottom of the pan with flour. Form the dough into a round loaf. Make a square cut across the top. Put it in the cake pan. Bake 35–40 minutes or until the outside is golden and a fork inserted into the bread comes out dry. Makes 1 loaf.
Sheet Pan Chicken Leg Quarters with Cauliflower and Shallots
1 head cauliflower (2 pounds), cored and cut into 8 wedges through stem
6 shallots, peeled and halved
¼ cup extra-virgin olive oil, divided
2 T. chopped fresh sage or 2 tsp. dried, divided
1 tsp. table salt, divided
1 tsp. pepper, divided
4 (10-ounce) chicken leg quarters, trimmed
2 garlic cloves, minced
1 tsp. grated lemon zest, plus lemon wedges for serving
8 ounces grape tomatoes
1 T. chopped fresh parsley
Adjust 1 oven rack to lower-middle position and second rack 6 inches from broiler element. Heat oven to 475 degrees. Gently toss cauliflower and shallots with 2 T. oil, 1 T. sage, ½ tsp. salt, and ½ tsp. pepper on rimmed baking sheet. Arrange cauliflower pieces cut side down in single layer in center of sheet. Pat chicken dry with paper towels. Make 4 diagonal slashes through skin and meat of each leg quarter with sharp knife (each slash should reach bone). Sprinkle chicken with remaining ½ tsp. salt and remaining ½ tsp. pepper. Place each piece of chicken skin side up in 1 corner of sheet; rest chicken directly on sheet, not on vegetables. Whisk garlic, lemon zest, remaining 2 T. oil, and remaining 1 T. sage together in bowl. Brush skin side of chicken with seasoned oil mixture. Transfer sheet to lower rack and roast until chicken registers 175 degrees, cauliflower is browned, and shallots are tender, 25 to 30 minutes, rotating sheet halfway through roasting. Remove sheet from oven and heat broiler. Scatter tomatoes over vegetables. Place sheet on upper rack and broil until chicken skin is browned and crisp and tomatoes have begun to wilt, 3 to 5 minutes. Remove sheet from oven and let rest for 5 minutes. Sprinkle with parsley and serve with lemon wedges.
Instant Pot Chicken Tortellini Soup
1 T. olive oil
1/2 large onion chopped
3 sticks celery chopped
3 medium carrots peeled & sliced
3 cloves garlic minced
3 dashes Italian seasoning
3 large chicken breasts (or use 6 thighs)
4 cups chicken broth or stock
2 cups water
2 generous cups refrigerated cheese tortellini
1/2 cup heavy cream (optional) or to taste
Salt & pepper to taste
Prep your ingredients. Add the olive oil, onion, and celery to your Instant Pot. Press the sauté button and cook for 5 minutes, stirring occasionally. Add in the carrots, garlic, Italian seasoning, chicken, chicken broth, and water. Close the lid and ensure the valve is on “sealing”. Cook on high pressure for 8 minutes.
Once the countdown has completed, let the pressure release naturally for 5 minutes, then carefully quick release the remaining pressure. Take the lid off the pressure cooker. Press the “sauté” button. Take the chicken out of the Instant Pot and add the tortellini in (also add the cream if using). Shred or cut up the chicken while the tortellini cooks (this should only take about 5 mins or so). Add the chicken back into the Instant Pot and then season the soup with salt & pepper as needed. I added some fresh parsley too (optional).
Butternut Squash, Ginger & Citrus Jam
3 pounds, 5 ounces butternut squash, peeled and seeded
3½ ounces (about ¾ cup) ginger root, peeled and finely sliced into small pieces
grated zest and juice of 3 lemons
grated zest and juice of 4 oranges
grated zest and juice of 1 lime
1 tsp. ground ginger
½ tsp. ground cinnamon
4 cups granulated sugar
Grate the butternut squash, either by hand or in a food processor. Put all the ingredients, except the sugar, in a preserving pan. Add 4 ¼ cups water and slowly bring to a boil. Reduce the heat and simmer about 20 minutes until the squash is soft. Stir from time to time to prevent the mixture from sticking to the bottom of the pan. Add the sugar to the pan and stir until completely dissolved. Bring to a boil and boil rapidly about 30 minutes until no excess liquid remains and the mixture is thick. Stir from time to
time. The jam is ready when a wooden spoon drawn across the bottom of the pan reveals the bottom
cleanly. (There is no need to test for a set.) Meanwhile, sterilize enough jars so that they are ready to use. Ladle the jam into the warmed, sterilized jars. Cover immediately with sterilized lids. Label and store
in a cool, dry, dark place. Refrigerate after opening. Makes 6 cups.
Peach Bubble Cake
1 pound fresh or frozen peach slices
¼ cup brown sugar
¼ tsp. ground cinnamon
½ tsp. cornstarch
2 T. salted butter
½ cup (1 stick) salted butter, at room
temperature
1 cup granulated sugar
2 large eggs, at room temperature
1 tsp. vanilla extract
1½ cups all-purpose flour
1½ tsp. baking powder
½ cup milk
Preheat the oven to 350ºF. To make the peach filling, place the peach slices in the bottom of a 9-inch pie dish or 8-by-8-inch casserole dish. In a small bowl, stir together the brown sugar, cinnamon, and cornstarch. Sprinkle the brown sugar mixture over the peaches and toss to coat. Cut the butter into small chunks and sprinkle it over the peaches. Bake the peaches for 30 minutes. While the peaches are baking, prepare the cake topping: In a medium bowl, beat together the butter and granulated sugar until the mixture is light and creamy in texture, about 3 minutes. Add the eggs and vanilla and beat again until smooth. In a separate small bowl, stir together the flour and baking powder. Slowly beat half of the flour mixture into the butter mixture, and then beat in half of the milk. Repeat with the remaining flour mixture and milk. Briefly stir the peaches to redistribute the sugar and butter mixture. Pour the cake batter over the top, making sure to evenly cover all the peaches. Place the dish on a baking sheet to catch any filling that may bubble up and out while baking. Bake the cake for 35 minutes, or until the cake is golden brown on top and the peach filling is bubbling up around the edges.
French Grated Carrot Salad with Lemon Dijon Vinaigrette
1 pound carrots, peeled
2 tsp. Dijon mustard
1 T. freshly squeezed lemon juice, from one lemon
1-1/2 T. vegetable oil
1-1/2 T. extra virgin olive oil
1-2 tsp. honey, to taste
Heaping 1/4 tsp. salt
1/4 tsp. freshly ground black pepper, to taste
2 T. chopped fresh parsley
2 finely sliced scallions (or 1T. finely chopped shallots)
Grate the carrots in a food processor. Set aside. In a salad bowl, combine the dijon mustard, lemon juice, honey, vegetable oil, olive oil, salt and pepper. Add the carrots, fresh parsley and scallions (or shallots) and toss well. Taste and adjust seasoning if necessary. Cover and refrigerate until ready to serve. Notes: Depending on the sweetness of the carrots, you may want to add more or less honey. Also, if you make this salad ahead of time, be sure to check the seasoning again before serving as the flavors tend to mellow.
Warm Pasta Salad with Turkey Sausage
3 T. olive oil
1 cup sliced cremini mushrooms
1 pound spicy turkey sausage, casings removed
3 garlic cloves, minced pinch of dried
red pepper flakes
1 cup canned cannellini beans, drained and rinsed
1 large bunch escarole, rinsed and coarsely chopped (about 5 cups)
1 pound farfalle pasta
1 tsp. kosher salt, plus more to taste
1⁄2 tsp. freshly ground black pepper
1⁄4 cup freshly grated Parmesan cheese
Bring a large pot of salted water to a boil over high heat. In a large, heavy skillet, heat the olive oil over medium-high heat. Add the mushrooms and cook until golden around the edges, about 3 minutes. Remove the mushrooms from the pan and set aside. Add the sausage to the same skillet and cook, breaking up with a spoon, until the sausage is brown and juices form, about 8 minutes. Return the mushrooms to the pan. Add the garlic and red pepper flakes and sauté for 1 minute. Add the beans and stir to combine. Add the escarole, cover the pan, and let simmer over low heat until the escarole wilts, about 8 more minutes. Meanwhile, add the pasta to the boiling salted water and cook, stirring occasionally, until tender but still fi rm to the bite, about 8 minutes. Drain pasta, reserving 1 cup of the cooking liquid. Transfer the cooked pasta to a large serving bowl. Add the spicy sausage mixture, salt, and pepper and stir to combine. Add enough reserved pasta cooking liquid, 1⁄4 cup at a time, to moisten. Season with more salt and pepper, to taste. Add the Parmesan cheese, toss gently, and serve.
Chicken and Stuffing Casserole
Cooking spray
2 (103/4-ounce) cans chicken stock, or homemade
4 boneless, skinless whole chicken breasts
1/2 C. (1 stick) unsalted butter
2 medium onions, chopped
1 (8-ounce) package herb-seasoned stuffing mix
1 T. dried sage
1 tsp. salt
1/2 tsp. freshly ground black pepper
2 (10.5-ounce) cans cream of chicken soup, or 2 1/2 C. homemade
Chopped Parsley, for garnish
Preheat the oven to 400°F. Spray a 9 x 13-inch casserole dish with cooking spray. In a large saucepan set over low heat, bring the chicken stock to a simmer. Add the chicken breasts, cover with a lid, and poach them for 15 to 20 minutes, or until they are tender, and the meat no longer shows sign of pink when sliced at the thickest part. Remove the pan from the heat and let the chicken cool in the poaching liquid. Reserve 2 C. of the cooking liquid. Cut the chicken into small cubes. In a large skillet set over medium-high heat, melt the butter. Add the onions and cook, stirring, until translucent, about 5 minutes. Add 1 C. of the reserved poaching liquid, the stuffing mix, sage, salt, and pepper. In another medium saucepan set over medium-low heat, combine the cream of chicken soup and the remaining 1 C. of poaching liquid. Heat for about 5 minutes. Put the chicken in the bottom of the prepared casserole dish. Pour the soup mixture over the chicken and top with the stuffing mixture. Bake for 30 minutes, or until the casserole is heated through and the edges are bubbling.
Savory French Onion Tart Casserole
This simple onion tart is a perfect example. It has a thin, flaky crust, a creamy caramelized onion filling, and a delicious topping of Gruyere cheese. With a “touch†of crumbled bacon, this meal is over the top! And even though tarts are great cut up into small pieces for use at parties, we prefer serving ourselves a larger slice along with a simple green salad dressed in our homemade Balsamic Vinaigrette dressing.
Tom Kha Gai Soup (Thai Coconut Soup)
2 cans of full fat coconut milk (aprox. 13 oz. each)
2 ½ cups chicken stock
2-3” piece galangal root, sliced thinly
2-3 stalks of lemongrass, tough outer leaf removed and sliced diagonally into 3” pieces
1 small shallot, sliced thinly (approximately ½ cup)
2 cups mushrooms, sliced
1-2 fresh or dried Thai chilies, depending on desired heat (optional)
6-8 kaffir lime leaves
1 ½ Tbsp. fish sauce
1 ½ Tbsp. palm (coconut) sugar
4 Tbsp. fresh limes juice (approximately 2 limes)
1 cup cilantro, chopped
In a large stock pot, add the coconut milk, chicken stock, galangal, and lemongrass and simmer at medium heat (do not allow it to boil) for approximately 10 minutes, stirring occasionally. Add shallots, mushrooms, chili, and kaffir lime leaves and continue to simmer for 10 more minutes, until the mushrooms are fully cooked. Turn off the heat and add in the fish sauce, palm sugar, lime juice and cilantro before serving. Note: it is best to leave everything in the soup so the flavor continues to intensify, but the galangal, lemongrass, chilies, and kaffir lime leaves are generally not consumed.
Roasted Chicken Parts with Brussels Sprouts and Shallots
1½ pounds Brussels sprouts, trimmed and halved
12 ounces shallots, peeled and halved
6 garlic cloves, peeled
4 tsp. minced fresh thyme, divided
1 T. vegetable oil, divided
2 tsp. minced fresh rosemary, divided
1 tsp. sugar
1½ tsp. table salt, divided
1 tsp. pepper, divided
2 T. unsalted butter, melted
3½ pounds bone-in chicken pieces (2 split breasts cut in half, 2 drumsticks, and 2 thighs), trimmed
Adjust oven rack to upper-middle position and heat oven to 475 degrees. Toss Brussels sprouts and shallots with garlic, 2 tsp. thyme, oil, 1 tsp. rosemary, sugar, ¾ tsp. salt, and ¼ tsp. pepper. Combine butter, remaining 2 tsp. thyme, remaining 1 tsp. rosemary, 1/2 tsp. salt, and 1/2 tsp. pepper in bowl; set aside. Pat chicken dry with paper towels and sprinkle with remaining V2 tsp. salt and remaining 1/2 tsp. pepper. Place vegetables in single layer on rimmed baking sheet, arranging Brussels sprouts in center. Place chicken skin side up on top of vegetables, arranging breast pieces in center and leg and thigh pieces around perimeter of sheet. Brush chicken with herb butter and roast until breasts register 160 degrees and thighs/drumsticks register 175 degrees, 35 to 40 minutes, rotating sheet halfway through roasting. Transfer chicken to serving platter and let rest for 5 minutes. Toss vegetables with pan juices and transfer to dish with chicken. Serve.
ABM White Bread
For large (1 1/2 to 2-pound) machine
1 cup (227g) lukewarm water
1/3 cup (74g) lukewarm milk
3 T. (43g) butter
3 3/4 cups (447g) King Arthur Unbleached All-Purpose Flour
3 T. (35g) sugar
1 1/2 tsp. (9g) salt
1 1/2 tsp. active dry yeast or instant yeast
Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. Put all the ingredients into your machine in the order recommended by the manufacturer. Program the machine for basic white bread, and press Start. When the loaf is done, remove the pan from the machine. After about 5 minutes, gently shake the pan to dislodge the loaf, and turn it out onto a rack to cool. Store, well-wrapped, on the counter for 4 days, or freeze for up to 3 months.
Salami & Pasta Salad (instant pot)
4 cups elbow macaroni
8 cups water
4 large eggs, hard-boiled
8 oz. salami, thinly sliced
1 small cucumber, peeled, cut in half and sliced
2 cups chopped arugula
2 cups spinach
â…“ cup diced red onion
10 large stuffed green olives, sliced in half
¼ cup extra-virgin olive oil
Salt and pepper to taste
1 lemon, cut into wedges
½ cup shredded Parmesan cheese
Add elbow macaroni and 8 cups water to the Instant Pot. Secure lid and pressure cook on low for 8 minutes. Let steam release naturally. Strain and rinse pasta until cool. Peel and slice each egg in half and set aside. Using a large bowl, add cooled macaroni, salami, cucumber, arugula, spinach, red onion, and sliced green olives. Drizzle with ¼ cup extra-virgin olive oil; add salt and pepper to taste. Gently mix together. Divide between four dinner plates. Arrange hard-boiled egg halves and lemon wedges on plates. Sprinkle with Parmesan cheese.
Strawberry Pazzo Cocktail
1½ ounces black pepper-infused gin (must be prepared well in advance)
¾ ounce fresh lime juice, chilled
3 ounces strawberry purée, chilled
½ ounce Simple Syrup, plus more to taste
Ice cubes
1 large, perfect fresh basil leaf for spanking
Mix the pepper gin, lime juice, strawberry purée, and simple syrup in a cocktail shaker with ice and strain through a fine-mesh sieve. Taste and add more simple syrup if you like a sweeter drink. The character of strawberries changes from month to month, so add more syrup or lime to adjust the flavor. Spank the basil leaf and float it on the drink. (Hold basil in on palm, and slab it hard with the other hand to release the oils)
Black Pepper-Infused Gin
2 cups gin, preferably Tanqueray 10
½ cup (4 ounces) black peppercorns
Pour the gin over the peppercorns in a clean glass container. Store in a cool, dark place for 24 hours. Strain, and put the peppercorns aside for another use. Cover the container and refrigerate for up to 2 weeks.
Queen’s Puffs
About 2 T. vegetable oil, divided
About 3 C. mashed potatoes
12 ounces breakfast sausage links
5 ounces baby spinach leaves
12 large eggs
1/3 C. flour
1 tsp. baking powder
¾ tsp. kosher salt
2 tsp. chopped fresh thyme leaves
¼ C. chopped green onions
1 C. shredded cheddar cheese
Heat oven to 375° with a rack in the upper third of the oven. Oil a 9- by 13-in. baking dish with 1 T. oil. Drop 1/2-C. scoops of mashed potatoes into dish, spaced about 2 in. apart. Heat remaining 1 T. oil in a large frying pan over high heat. Cook sausage, turning often, until golden brown, about 5 minutes. Scatter cooked sausage in pan, laying over and between potato mounds. Add spinach to frying pan and wilt, stirring occasionally, about 1 minute. Sprinkle spinach over sausage. Whisk eggs together in a large bowl until broken up. Whisk in flour, baking powder, salt, thyme, and onions. Pour mixture over sausage and potatoes. Sprinkle cheese on top. Bake until potatoes are bubbling, 20 to 25 minutes.
8 servings, 373 calories; fat 28g; fiber 1.4g
Roasted Beet Salad with Blue Cheese Cream and Creamy Pistachio Vinaigrette
6 golden beets, about 1½ pounds
6 Chioggia beets, about 1½ pounds
¾ cup olive oil
1 cup dry white wine, plus more if needed
2 tsp. sea salt, preferably gray salt
½ tsp. freshly ground black pepper
4 ounces mascarpone at room temperature
4 ounces blue cheese at room temperature
¼ cup heavy cream
Pinch of sea salt, preferably gray salt
Light grind of black pepper
¼ cup Champagne vinegar
2 tsp. Dijon mustard
½ shallot, minced
2 tsp. minced fresh thyme
2 egg yolks, plus 1 more if needed
1 cup pistachio oil
1 cup extra-virgin olive oil
1 T. ice water, if needed
½ tsp. sea salt, preferably gray salt
¼ tsp. freshly ground black pepper
1/3 cup pistachios, toasted
Chopped fresh flat-leaf parsley forg arnish
1 T. minced fresh tarragon for garnish
Microgreens such as micro arugula for garnish (optional)
1 T. Champagne vinegar for drizzling
3 T. extra-virgin olive oil for drizzling
Preheat the oven to 400°F. Wash the beets, cut off their tops and tails, and put them in a roasting pan. Pour the olive oil over the beets and then pour in enough white wine so at least half of each beet is under wine. Season with salt and pepper. Cover the pan with aluminum foil and roast for about 1 hour and 20 minutes, or until a knife blade slips into a beet easily. Remove from the oven and set aside until cool to the touch. Slip the peels from the beets. When ready to serve, slice the beets into 11/2-inch chunks. (The chunks don’t have to be uniform for this salad.) In a stand mixer fitted with the paddle attachment, combine the cheeses and beat on low speed until blended. Add the cream, salt, and pepper and beat on medium speed until smooth. Continue adding whipping cream gradually until a desired creamy texture is developed (Note: if you like your blue cheese cream a little thinner, feel free to add additional cream, 1 Tbs at a time until you reach your desired texture). Set aside until ready to assemble salad. In a blender, whir together the vinegar, mustard, shallot, thyme, and egg yolks until smooth. With the machine running, add the pistachio oil and then the olive oil, 1 T. at a time. If the mixture gets too thick, add the 1 T. ice water. You may want to stop if your blender gets warm, because you don’t want your emulsion heated. (If the emulsion breaks, it’s easy to fix: Scrape the vinaigrette out of the blender and set it aside. Cool the blender container in cold water, add another egg yolk and a couple of ice cubes, and then gradually add the broken vinaigrette back to the blender with the machine running.) Season with the salt and pepper. Chill 6 salad plates, and spoon the vinaigrette into a squeeze bottle or a pastry bag fitted with a small plain tip. Spoon about 2 T. of the blue cheese cream onto a chilled plate. Mound the beet chunks on top of the cream in an even mix of golden and Chioggia. Squeeze a circle of the vinaigrette around the periphery of the salad. Toss about a dozen toasted pistachios over the salad, very lightly sprinkle on the parsley and tarragon, and finish with a small mound of micro greens on the top if you like. Drizzle with vinegar and olive oil. Repeat for the other 5 salads.
Wedge Salad with Bacon and Blue Cheese Dressing
1 C. mayonnaise
1 (8-ounce) container sour cream
2 T. Worcestershire sauce
2 tsp. fresh lemon juice
1 C. crumbled blue cheese (4 ounces)
12 slices bacon, cooked and crumbled
½ C. shredded Parmesan cheese (2 ounces)
1 garlic clove, minced
1 tsp. salt
½ tsp. freshly ground black pepper
1 head iceberg lettuce, cut into 8 wedges
Diced red onion and tomato, if desired
In a medium bowl, combine the mayonnaise, sour cream, Worcestershire sauce, lemon juice, blue cheese, bacon, Parmesan cheese, garlic, salt, and pepper. Stir well. Put the lettuce wedges on 8 plates. Drizzle ¼ C. of the dressing over each wedge. Sprinkle with diced red onion and tomato, if desired. Serve.
Slow Cooker Pork Shoulder with Butterbeans, Apple and Sage
2 onions, roughly chopped
2 sticks celery, thinly sliced
small bunch fresh sage
salt and freshly ground black pepper
2 x 14 oz cans butterbeans in water, rinsed and drained
4 thick pork shoulder steaks
1 T. olive oil
2 C. dry cider
½ C. strong, good quality chicken stock
2 T. butter
1 Braeburn apple, peeled
1 tsp cornstarch mixed with 1 T. cold water until smooth
1 T. wholegrain mustard
Place the onions, celery and five shredded sage leaves in a slow cooker, then season with salt and freshly ground black pepper. Scatter with the butterbeans. Season the pork steaks with salt and freshly ground black pepper. Heat the oil in a non-stick frying pan then fry the pork until golden-brown on both sides. Transfer to the slow cooker. Pour the cider and stock into the frying pan, then bring to the boil. Pour over the pork, put the lid on, then cook on low for seven hours until tender and surrounded with sauce. Cut the apple into eight wedges and cut away the core. Heat the butter in a frying pan, then add the butter and fry for 8-10 minutes until golden-brown and just tender. Add about 15 more sage leaves, turn up the heat and fry until the leaves are crisp. Lift the pork steaks from the slow cooker and set aside in a serving dish. Mix the cornstarch paste and the mustard into the beans and stir till the sauce thickens a little. Transfer the sauce to the serving dish with the pork, top with the apples and crisp fried sage. Serve with crusty bread and a crisp green salad
Instant Pot Mashed Potatoes
6-7 medium russet potatoes, peeled and chopped into 1-inch pieces
½ cup vegetable stock
½ cup milk
1 stick butter (8 tbsp.)
2 tsp. onion powder
1 tsp. granulated garlic
1 tbsp. Italian seasoning herb blend
Salt and pepper to taste
Place all ingredients into Instant Pot. Secure lid. Pressure cook on high for 9 minutes. Allow pressure to release slowly. When pressure has released, remove lid carefully. Transfer entire potato mixture to stand mixer. Whip potatoes with a whisk, paddle, or mixer attachment. Adjust salt and pepper as needed.
Valentine’s Day Salad with Bacon Roses and Strawberry Hearts
4 cups baby spinach
6 Strips bacon
4 strawberries
balsamic reduction or other dressing
extra virgin olive oil or coconut oil
Make bacon roses: Preheat oven to 375ºF/190ºC. Take each strip of bacon, and roll it into a rose shape. If the bacon strips are wide, you’ll make more delicate, realistic looking roses by cutting them in half lengthwise before you begin rolling them up. To make them look more realistic, leave them slightly loose and let the edges fold over upon themselves at times. I used the edge with the fat on the top of the rose, and that seemed to work well. Place the bacon roses into small muffin tins or silicone ice cube trays to help them hold their shape as you bake them. I used silicone cube-shaped ice cube trays, and they were the perfect size for holding the roses up and together. If you are using tiny muffin tins to hold the bacon roses, you may need to add aluminum foil to the tins or use toothpicks to help keep them in place.
Keep checking on them to make sure they aren’t falling over or burning. Bake the bacon roses in the oven until they get brown and crisp. If the roses are browning on the top but are uncooked on the bottom, carefully flip them over to cook the bottoms for a few minutes.
Make strawberry hearts: Cut the stems off the strawberries. Cut a small v-shaped wedge out of the top center part of the strawberries to make them look like hearts. Cut the shaped strawberries in slices to form several thinner strawberry hearts from each strawberry.
Put the salad together: Wash and spin dry the baby spinach leaves, and start arranging them, right side up, in small groups of leaves into which you will place your bacon roses. Strategically place your bacon roses and strawberry hearts on the bed of baby spinach, creating a beautiful salad. Drizzle with the dressing of your choice. I love using a homemade balsamic reduction with either olive or melted coconut oil. Salsa rosa is another great choice for this salad. The salad can be further garnished with walnuts, goat cheese, or other favorite toppings of your choice. Caramelized goat cheese would also be a great addition to the salad. You can also choose whichever dressing you prefer.
Notes: Most of the components of this salad can be made ahead of time. The bacon roses can be premade, and the strawberries can be washed, dried, and carved. They can then be sliced and placed on the salad at the time of serving.
Cast Iron Yorkshire Pudding
1½ cups all-purpose flour
¾ tsp. salt
3 eggs, room temperature
¾ cup water
½ cup beef drippings
¾ cup milk, room temperature
Mix flour and salt together until blended. Make a well in the flour, add the milk, and whisk until consistent. Beat the eggs into the batter. Add water and beat again until the mixture is light and frothy. Set aside for an hour (or, if it’s the day before, cover and place in the refrigerator overnight). If the batter has been refrigerated, allow it to come up to room temperature before using. When the roast beef is ready to come out of the oven, prepare the mixture. Preheat oven to 400°F. Pour off drippings from roast beef and measure out desired amount (about ½ cup should do). Pour drippings into a 10” cast iron skillet and place into the oven until the drippings sizzle. Immediately pour the batter over the drippings and bake for 30 minutes (or until the sides have risen and are golden brown). Cut and serve immediately. Extra au jus or beef drippings can be poured on top for added flavor.
Master Recipe Meatballs
8 ounces ground beef
8 ounces ground pork
8 ounces ground veal
1/2 cup ricotta
1/3 cup shredded Parmesan
1/2 cup panko bread crumbs
2 large garlic cloves, minced
1 tsp. kosher salt
1 tsp. freshly ground black pepper
1/2 tsp. red pepper flakes
1 large egg
Preheat the oven to 400. Put everything into a large bowl and mix well—with your hands please, not a spoon. Roll into balls and place on a parchment-lined baking sheet. Bake for about 15 minutes, or until cooked all the way through. Boom.
Sheet-Pan Pasta Bake with (leftover) Chicken and Kale
Kosher salt
12 ounces penne pasta
1 cup panko breadcrumbs
1 cup grated Parmesan cheese divided
4 T. olive oil divided
1/2 tsp. garlic powder
1/4 tsp. Italian seasoning
3/4 tsp. freshly ground black pepper divided
1 bunch curly kale ribs and stems removed, leaves torn into bite-size pieces
1 pint cherry tomatoes halved
1 cup sour cream or crème fraiche
1 T. Dijon mustard
4 cups shredded rotisserie chicken
1 1/2 cups shredded mozzarella cheese divided
Set a rack in the top third of the oven and preheat to 450 degrees F. Bring a pot of salty water to a boil and add the pasta. Cook the pasta until al dente. Meanwhile, mix the panko, ¼ cup of the Parmesan cheese, 2 T. of the olive oil, garlic powder, Italian seasoning, ¼ tsp. black pepper, and ¼ tsp. salt in a medium bowl and set aside. Toss the kale and tomatoes with ½ tsp. salt and the remaining 2 T. olive oil on a rimmed baking sheet. Reserve ½ cup of the pasta cooking water, then drain the pasta. Return the pasta to the pot along with the sour cream, Dijon mustard, 1 tsp. salt, ¼ cup pasta water, and the remaining ¾ cup Parmesan cheese and ½ tsp. black pepper; stir until smooth. Stir in the shredded chicken and 1 cup of the mozzarella, adding more pasta water to keep everything mixable if needed, until well combined. (You can add additional aromatics and seasoning at this point to pump up the flavor. Garlic powder, roasted red bell peppers, red pepper flakes, scallions or chives, etc.). Transfer the mixture to the baking sheet with the kale and tomatoes. Toss to combine and spread everything in an even layer on the baking sheet. Top with the panko mixture and the remaining ½ cup mozzarella cheese. Place the pan in the oven and roast the pasta until the cheese is melted and the top is lightly browned, about 5 to 7 minutes. Serve warm.
Baked Feta with Chickpeas and Greens
2 T. olive oil, plus more for drizzling
1 tsp. cumin seeds (optional)
1 large or 2 small bunches kale (about 8 ounces total), stems removed and leaves torn into bite-size pieces, washed, and shaken dry (there should be a little water still clinging to the leaves)
3 cups Simple Tomato Sauce
1 (15-ounce) can chickpeas, rinsed and drained
1 T. fresh lemon juice, plus additional wedges for serving
Kosher salt
1 (12-ounce) block feta, cut into ½-inch-thick slices
Freshly ground black pepper
Warm pitas or crusty baguette slices, for serving
Preheat the oven to 350°F. Heat a 14-inch oven-safe skillet over medium heat and add the oil. When the oil’s hot, add the cumin seeds (if you’re using them) and let them sizzle gently for a minute or two. Add the kale in batches, letting each handful shrink and wilt before adding the next. When the last of the kale has wilted, add the tomato sauce, chickpeas, lemon juice, and ½ cup water. Give everything a stir and let it come to a simmer. Taste the sauce for salt and add a little if needed. (Whether it needs it will depend on how salty your tomato sauce is, but keep in mind that the feta is salty, too.) Nestle the feta slices into the sauce and give them a few good grinds of black pepper. Slide the skillet into the oven and bake until the feta has softened, about 15 minutes. Drizzle a little olive oil over the whole thing and serve with warm bread and lemon wedges.
Chorizo and Chestnut Soup
Did you know chestnuts have the least fat of any nut at only 10%, and that nutritionally they resemble brown rice?
2 tablespoons olive oil
1 large onion, peeled and diced
1 medium carrot, peeled and diced
1 celery stick, chopped
4-8 oz (120-250g) Spanish cooking chorizo (Portuguese choriço would also be fine, or in a pinch substitute any garlicky smoked sausage), cut into 1/2-inch (1cm) cubes
2 garlic cloves, thinly sliced
1 teaspoon ground cumin
1 1/2 teaspoons finely chopped fresh thyme leaves (or 1/2 teaspoon dried)
1/2 teaspoon chili flakes or cayenne pepper (or to taste)
2-3 canned plum tomatoes, drained and roughly chopped
1 lb (500g) shelled chestnuts, fresh or vacuum-packed, roughly chopped
pinch (about 20) saffron threads, crumbled
4 cups (1l) water
about 1 lb. (450g) fresh chard or kale, tough stalks removed, washed and cut into ribbons (optional)
salt and black pepper
In a large, heavy pot, heat the oil over a medium heat. Add the onion, carrot, celery, chorizo and a generous pinch of salt and fry gently for about 20 minutes, stirring occasionally until the whole thing caramelizes and turns a fragrant golden brown. Now, add the garlic, cumin, thyme and chilli and cook for a minute more, then add the tomato and, after a couple more minutes, the chestnuts. Give everything a good stir and then add the saffron, water, and chard or kale if using, and simmer for about 20 minutes, until everything is soft. Remove the pot from the heat and with a potato masher, gently mash until the chestnuts have broken down and the soup seems quite thick. Season with salt and pepper and serve hot with whole-grain bread.
Mojo Chicken with Rice and Beans
This recipe doesn’t call for marinating the chicken, but if you’re feeling extra, go ahead and slip the chicken legs into a plastic bag with ½ cup Garlic Mojo Sauce and let it hang out in the fridge for however long you’ve got – two hours, four hours, even overnight.
4 whole chicken legs (thigh and drumstick)
Kosher salt
Freshly ground black pepper
2 T. vegetable oil
½ cup Garlic Mojo Sauce, plus more for serving
2 cups cooked basmati rice
1 (15-ounce) can black beans, rinsed and drained
2 scallions, thinly sliced
Trim any excess skin from the chicken legs, then pat the legs very dry with paper towels. Season generously with kosher salt and black pepper. Set a large, heavy skillet over medium heat and add the oil. Add the chicken legs, skin side down, and cook, lifting them once or twice to let the hot fat run underneath, until the skin is golden brown and crisp, 10 to 15 minutes. Transfer the legs to a plate, skin side up, and pour off all but 1 T. fat from the skillet. Pour the mojo and 1 cup water into the skillet and let it come to a simmer, stirring and scraping up any browned bits from the bottom of the skillet with a wooden spoon. Return the chicken to the skillet, skin side up. Cover the skillet, lower the heat to medium-low, and cook the chicken until an instant-read thermometer inserted into the thickest part of the thigh registers 160°F, 15 to 20 minutes. Transfer the chicken to a clean plate. Add the rice and beans to the skillet and simmer, stirring occasionally, until it reaches your desired consistency. (I like it pretty wet, almost like a stew, so I let it simmer for only a few minutes.) Taste and season with kosher salt—you’ll need about ½ tsp., depending on how much you let the liquid reduce. Divide the rice and beans among four shallow bowls and top each bowl with a chicken leg and some scallions. Serve with extra mojo on the side.