White Bean and Kale Salad

White Bean and Kale Salad

White Bean and Kale Salad

 

1 cup great northern beans, soaked overnight in 1 quart water

1/2 medium sweet onion, cut into thin half-moon slices

¼ cup pure olive oil

2 T. balsamic vinegar

6 cups coarsely chopped kale

2 T. currants

2 tsp. freshly squeezed lemon juice

¼ tsp. salt

¼ tsp. crushed red chili pepper

Ground black pepper to taste

 

Drain beans. Add 6 cups of water and cook over medium heat until tender, approximately 40 to 45 minutes. Sauté onion in large pan in 1 T. olive oil until soft, approximately 5 to 7 minutes. Add 1 T. balsamic vinegar and cook for an additional minute, stirring constantly to prevent scorching. Sauté kale in large pan over medium-high heat with 1 T. olive oil until tender, about 3 to 4 minutes. Stir while cooking to avoid sticking. Just before removing kale from pan add the remaining 1 T. balsamic vinegar. Set aside in a medium-sized bowl. When beans are tender, remove from heat, drain, and place in refrigerator to cool.  Once beans have cooled for 10 minutes, toss them with kale, currants, lemon juice, salt, chili pepper, and sautéed onion. Add black pepper and additional salt to taste.

 

Yield: 4 servings

345 calories,

15 g fat

12 g fiber

Blistered Shishitos with Furikake Ranch and Crispy Quinoa

Blistered Shishitos with Furikake Ranch and Crispy Quinoa

Blistered Shishitos with Furikake Ranch and Crispy Quinoa

 

4 T. neutral oil

½ cup cooked quinoa

Kosher salt

1 pound shishito peppers

Garlic salt

½ lemon, cut into wedges

¾ cup ranch dressing

3 T. Furikake 

 

In a large skillet, heat 2 T. of the oil over medium-high heat. When it’s shimmering-hot, add the quinoa to the pan and spread evenly. Cook, stirring occasionally, until golden-brown and crisp, 5 to 15 minutes (depending on the quinoa’s moisture content; freshly cooked quinoa will take longer). Drain the fried quinoa on paper towels and season with a pinch of kosher salt. Wipe the pan clean. Add the remaining 2 T. oil to the pan and place over high heat. Once the oil begins to smoke, add the shishitos. It’s important that all the peppers touch the pan, so work in batches if necessary. Sear the peppers on all sides, turning occasionally, until they begin to blister and slightly char, about 4 minutes. Season to taste with garlic salt and a squeeze of lemon. Transfer to a plate and top with the fried quinoa. In a small bowl, whisk together the ranch with 2 T. of the furikake. Serve it alongside the shishitos. Sprinkle with the remaining 1 T. furikake before serving.

ABM Garlic Breadsticks

ABM Garlic Breadsticks

ABM Garlic Breadsticks

 

1 cup (227 gr) lukewarm water

2 T. milk (28 gr)

2 T. olive oil (27 gr)

1-1/4 tsp. table salt (7 gr)

1 T. (13 gr) granulated sugar

3 cups (360 gr) bread flour

2 tsp. (6 gr) instant yeast

 

1 clove of garlic (reduced from original recipe)

3 T. (43 gr) melted butter

1/2 tsp. Italian seasoning

Sprinkle of sea salt or Kosher salt

 

Place ingredients in order listed into bread machine pan saving back 1/4 cup of the water. Select the DOUGH cycle. After about 10 minutes, lift the lid as the machine continues to knead and add water 1 T. at a time, if necessary, until dough forms into a ball but remains tacky. When the cycle is completed and the dough has risen, remove it from the bread pan. Divide dough in half and shape it into two balls. Roll out each ball into a 7 x 9-inch rectangle. Use a pizza cutter or large sharp knife to cut each rectangle into 8 strips. See the picture above. Twist each strip to disguise imperfections and place side-by-side on a greased baking sheet or one covered with baking paper or a silicone mat. (See the notes if your breadsticks try to unravel.) Preheat oven to 400˚F. Allow breadsticks to rise until almost double.

Brush with the buttery glaze. Sprinkle with sea salt and bake for 15-16 minutes or until golden brown. Serve warm. Notes: Kitchen tip for twisted rolls: Better not to twist too many times or too tightly. Only 2-3 twists at the most, are needed. Also, if the dough is too thick, they will most certainly unravel as they rise. Sometimes when they are stubborn, I press down on the whole twist with the palm of my hand to sort of “imprint” the shape.

Furikake (Japanese Rice Seasoning)

Furikake (Japanese Rice Seasoning)

Furikake (ふりかけ) is a nutty, crunchy, umami-packed Japanese blend used to season rice. Although it’s referred to as a rice seasoning, furikake is literally the salt and pepper of the Japanese kitchen. It is so versatile that you can use the seasoning to instantly perk up any bland dishes.  You can find many different combinations and flavorings in furikake.  Here is a simple version to start.

Furikake

â…” cup sesame seeds

3 sheets unseasoned nori (dried seaweed), about ¼ ounce

2 T. dried bonito flakes

2 tsp. sugar

2 tsp. Diamond Crystal (or 1½ tsp. Morton) kosher salt

 

In a dry pan or skillet, toast the sesame seeds over medium heat until lightly toasted, about 2 minutes, stirring often. (If your seeds are sold roasted, skip this step.) Transfer to a small bowl and let cool completely. If the nori sheets are not crisp enough to crumble easily, carefully toast them by waving them over a gas flame or placing under a broiler for a few seconds. In a food processor, combine the sesame seeds, nori, bonito flakes, sugar, and salt. Pulse 8 to 10 times or until mixture is well blended. Store in a sealable container in a cool, dry place for up to 1 month.

Browned Butter Cheeseburgers

Browned Butter Cheeseburgers

Browned Butter Cheeseburgers

 

1 lb. ground beef

pinch kosher salt approx. 1-1/2 teaspoon

ground peppercorn to taste

1 Tablespoon garlic powder

1 stick butter

3 slices American cheese

 

Desired Toppings, such as

Tomatoes

Bacon

Red Onions

Lettuce or Spinach

Mustard

Honey Mustard

Spicy Mustard

Ketchup

Mayo

Pickles

 Avocado

Spicy or Fiesta Ranch

Crispy Fried Onions

Fried Egg

BBQ Sauce

Sriracha

Steak Sauce (like A1)

Caramelized Onions

Peppers

Hummus

 Relish

Hot Sauce

Slaw

Chips

Jalapenos

Grilled Pineapple

Teriyaki Sauce

Queso

Crumbled Blue Cheese

Chili

Turn skillet on to 350 degrees. Mix ground beef, salt, pepper, and garlic powder. Coat the electric skillet with the butter. (Approximately 3 Tablespoons.) Patty out the burgers, with the center of the patty pressed in a little bit.  This will let the juices run to the center and the patty will end up flatter instead of bulged up in the center as it cooks.  Place in the skillet covered, cooking for a couple of minutes until the tops of the burgers turn tan and the bottoms are a gorgeous brown. Flip the burgers and cook for a couple of minutes, or until the juices forming out the top run clear and are no longer pink/red. DO NOT mash down the burgers while cooking. This will release the juices that you want to stay in. Turn skillet down to a simmer and place a slice of cheese on each burger. Remove cheeseburgers from skillet and place on a dish close to one another to trap in heat. Dump the grease out of the skillet into a heatproof bowl. Increase the heat to 300 and coat the skillet with butter. Place each bun half on the skillet and toast the buns for about 30 seconds. Once the buns are toasted, you’re ready to assemble the cheeseburgers!

Sweet Skillet Ham Steaks & Apples

Sweet Skillet Ham Steaks & Apples

Sweet Skillet Ham Steaks & Apples

 

1/4 C. butter

1/3 C. brown sugar, packed

2-1/2 T. Dijon mustard

2 T. red onion, thinly sliced

2 Red Delicious apples, cored and sliced

1 lb. cooked ham steaks

 

Melt butter in a skillet over medium heat; stir in brown sugar and mustard. Add onion and apple to skillet; stir to coat well. Add ham steaks to skillet. Cover and cook for 10 to 15 minutes, until apples are soft and ham is warmed through. Serves 2.

Beans & Greens

Beans & Greens

Beans & Greens

1 pound dried cannellini or corona beans

1 to 2 T. kosher salt

4 pounds greens, preferably a mix of escarole, broccoli rabe, Swiss chard, spinach, kale, and dandelion greens, stemmed and washed

1 cup plus 2 T. olive oil

8 cloves garlic, peeled (4 cloves thinly sliced, 4 cloves left whole)

3 oil-packed anchovy fillets

1 tsp. red pepper flakes

Zest and juice of 1 large lemon

1 cup fresh bread crumbs

 

Put the dried beans in a large Dutch oven or heavy-bottomed pot and add cold water to cover by several inches. Soak overnight. The next day, add more water as needed to the pot so the beans are covered by several inches. Bring to a boil over medium-high heat, then reduce heat and simmer until the beans are tender, about 1½ to 2 hours. Periodically check the water level of the beans; they should be covered by several inches of water throughout the cooking. Add more boiling water to the pot as needed (I keep a water-filled teakettle on the adjacent burner, turning it on and topping off the beans as needed).  The beans are done when you pull five from the pot and all are tender—as Liza says, if you’re chewing a bean and wondering if it’s cooked enough, it’s not. When the beans are tender, remove them from the heat but do not drain. Season the cooking water with salt. The exact amount you’ll use will depend on how much cooking liquid is in the pot, so begin with a small amount and continue adding until the liquid tastes very well seasoned, just this side of salty. Let the beans cool in the cooking liquid. The beans can be made up to 2 days in advance; once cool, cover and transfer to the refrigerator.  Meanwhile, bring a large pot of salted water to a boil. Set a large ice bath nearby. Working in batches by type of greens, blanch the greens until they wilt and are tender, about 2 minutes (slightly longer for broccoli rabe). Remove from the water with tongs or a spider and transfer to the ice bath. Once cool, transfer to a rimmed baking sheet. When all the greens have been cooked, grab fistfuls of greens and, working over the sink or a bowl, squeeze them to extract the maximum amount of liquid. Transfer to a cutting board. Coarsely chop and transfer to a bowl.  In a small frying pan, heat ½ cup of the olive oil with the sliced garlic, the anchovy fillets, and ½ tsp. of the red pepper flakes. Cook over medium-low heat until the garlic begins to sizzle but does not brown, using the back of a spoon to mash the anchovy fillets to a paste. Remove from the heat, stir in half the lemon zest, pour the mixture over the greens, and stir to coat. Return the frying pan to medium heat and add 2 T. of the olive oil. Add the bread crumbs and stir to coat with oil. Toast the bread crumbs, stirring, until dark golden brown and crunchy, about 5 to 6 minutes. Season with salt and set aside.  In a Dutch oven or heavy pot, heat the remaining ½ cup olive oil over medium-high heat and add the whole garlic cloves and the remaining tsp. of red pepper flakes (or less, if you prefer a milder dish). When the garlic begins to sizzle, add half of the cooked beans (but not their liquid) and fry, stirring, until the skins begin to split slightly, about 2 minutes. Add a ladleful of the cooking liquid, increase the heat to high, and cook, stirring, until the liquid begins to boil and a creamy, emulsified sauce forms.  Add the remaining beans and some more cooking liquid; the beans should be quite saucy. Stir in the greens, add more bean cooking liquid as necessary to maintain their sauciness, and cook until the greens are heated through. Remove from the heat and stir in the remaining lemon zest and the lemon juice to taste. Season to taste with additional salt. Top with the bread crumbs and serve warm.

Armenian Olive Oil Dinner Rolls (Tset Keghkeh)

Armenian Olive Oil Dinner Rolls (Tset Keghkeh)

Armenian Olive Oil Dinner Rolls (Tset Keghkeh)

 

5 1/2 C. sifted all-purpose flour

1/4 cup warm water

1 pkg yeast

1 1/4 cup lukewarm milk

2 eggs, beaten

1 cup olive oil

1/4 cup sugar

1 tsp. salt

1 1/2 tsp. ground aniseed (optional)

1 1/2 tsp. baking powder

1/2 tsp. nigella seed (sev hoondig)

1 egg for glazing

 

In a large mixing bowl, sprinkle yeast over warm water. Add a pinch of sugar and allow to proof for a few minutes Add milk, eggs, oil, melted butter, sugar, salt, aniseed, black seed, and baking powder. Blend well. Mix in enough flour to form a soft dough. Knead on a floured surface until smooth. Place in an oiled bowl, cover and allow to rise 2 hours or until doubled in bulk.  Divide dough into 32 pieces and shape with oiled hands. Roll each piece into a rope approximately 12″ long. Wind into a flat pinwheel shape. Arrange on a greased baking sheet and allow to rise 1 hour. Brush tops with beaten egg.  Bake at 350°F for 20 minutes until golden brown.

Twice-Baked Magic Soufflés

Twice-Baked Magic Soufflés

Twice-Baked Magic Soufflés

5 T. unsalted butter

1/2 cup finely chopped leeks

1/4 cup all-purpose flour

1 1/2 C. whole milk, warmed

1 tsp. kosher salt

1 pinch ground nutmeg

1 1/2 C. grated Parmigiano-Reggiano

1 cup heavy cream

5 eggs, separated

 

Preheat the oven to 425°F and generously grease six 8-ounce ramekins. In a medium saucepan over medium-low heat, melt 1 T. of the butter. Add the leeks and cook, stirring, until soft but not brown, 4 to 5 minutes. Transfer to a bowl and set aside. Melt the remaining 4 T. of butter over medium heat in the same saucepan that you used for the leeks. When the butter stops foaming, whisk in the flour and cook, whisking, for 1 minute. Whisk in the milk and cook, whisking, until the mixture boils and thickens. Stir in the salt, nutmeg, 1 1/4 C. of the cheese, and the leeks. Transfer a third of the mixture to a bowl, whisk in the cream, and set aside. Whisk the egg yolks into the remaining two-thirds, then transfer the mixture to a large bowl. In the bowl of an electric mixer fitted with a whisk attachment (or in a large bowl with a handheld mixer), beat the egg whites with a pinch of salt until they hold stiff peaks. Stir a third of the whites into the yolk mixture to lighten it, then fold in the remaining two-thirds until no streaks of white remain. Divide the mixture among the greased ramekins, smooth the tops, then run the tip of your finger around the inner edge of each ramekin (this will help the soufflé rise higher and straighter). Arrange the ramekins in a baking dish and pour enough hot water into the baking dish to come half an inch up the side of the ramekins. Transfer to the oven and bake until puffed, deep golden brown, and set within, about 25 minutes. Remove from the oven, remove the ramekins from the water bath, and let the soufflés cool (they will deflate). Run a knife around the inner edge of each ramekin, then turn the soufflés out into a gratin dish and pour the reserved cream mixture over and around the soufflés. Top each with some of the reserved Parmigiano. At this point, the soufflés can be covered with plastic wrap and refrigerated for up to 24 hours (I’m telling you, this recipe is magic). When you’re ready to bake the soufflés a second time, preheat the oven to 425°F. Bake until the soufflés are puffed and browned (they will puff as much as—if not more than—the first time they were baked), about 10 to 15 minutes. Serve immediately.

Banana Chocolate Chip Cookies

Banana Chocolate Chip Cookies

Banana Chocolate Chip Cookies

 

1 ½ C. all-purpose flour

1 tsp. baking soda

½ tsp. salt

½ cup unsalted butter see notes below room temperature, use vegan butter for vegan option

½ cup firmly packed light brown sugar

6 T. sugar

1 ripe banana large & mashed well

1 tsp. vanilla extract

2 ¼ C. Milk Chocolate Chips

 

Preheat the oven to 350°F and line 2 baking sheets with parchment paper or spray with non-stick spray. In a medium bowl, sift the flour, baking soda and salt together. In another large bowl, using an electric mixer at medium speed, beat together the butter, and sugars about 2 minutes and is smooth. Add the mashed banana and vanilla and mix on low speed until mixed in. Gradually add the flour mixture and mix in until just incorporated. Do not keep mixing – do not overmix. Add chocolate chips and stir with a wooden spoon, again no overmixing, just until incorporated. Chill dough if dough is warm. Using a small or large ice cream scoop or heaping T., drop the dough onto the prepared baking sheets, 6 to 8 per pan, depending on size you are making. Bake the cookies, 1 sheet at a time, until the bottoms and edges are lightly browned and the tops feel firm when lightly touched, Small cookies bake 8-10 minutes Large cookies bake 10-13 minutes. Let the cookies cool for 5 minutes on the baking sheets, then transfer the cookies to wire racks to cool completely. Makes 18 -30 cookies depending on size. NOTES: Butter Tips: To avoid flat cookies: Be sure your butter is room temp (not melted or even softened) and try using cold/chilled dough if dough is warm: Just put it in the refrigerator to chill before baking. Flour Tips: Don’t over-mix cookie batter especially after the flour is added and add it gradually. Make sure your baking soda is not expired. Chocolate Chip Tips: If you’re in chocoholic mode, go the full 2 ¼ C. of chocolate chips as the recipe calls out. If you want to tone down the chocolate chips, just use a lesser amount to your liking.

Pan-Roasted Pork Chops with Honey Riesling Grapes

Pan-Roasted Pork Chops with Honey Riesling Grapes

Pan-Roasted Pork Chops with Honey Riesling Grapes

 

4 thick, meaty bone-in or boneless pork chops

½ tsp. (2 mL) of salt

Lots of freshly ground pepper

A splash or two of vegetable oil

1 red onion, thinly sliced

2 C. (500 mL) of seedless red grapes

½ cup (125 mL) of Riesling or your favorite white wine

2 T. (30 mL) of honey

1 T. (15 mL) of white wine vinegar

Tender stems from 6 or 8 sprigs of fresh thyme, finely minced

 

Generously season the pork chops with salt and pepper. Heat a large skillet with a tight-fitting lid over medium-high heat for a minute or two. Splash in enough vegetable oil to evenly cover the bottom of the pan. Vigorously sear the chops until they’re golden brown and crusty on both sides, 2 or 3 minutes each side. The goal here is not to fully cook the meat but to add lots of brown flavor while the pan’s temperature is still high. Toss in the onions and grapes. Turn the heat to its lowest setting, cover with the lid and cook for 5 minutes. Remove the chops to a plate and rest the meat while you quickly craft the sauce. Increase the heat to medium-high and pour in the wine. Stirring gently, bring to a furious boil, quickly reducing the wine to sauce consistency. Stir in the honey, vinegar and thyme. Drench the pork chops and serve.

Refrigerate: Tightly seal the pork chops with the grapes within 30 minutes of cooking and refrigerate for up to 6 days before reheating.

Freeze: Portion, tightly seal and freeze for up to 30 days. Thaw in the refrigerator for 1 or 2 days before reheating. Tightly seal leftovers and store in the refrigerator for just a few days.

Sticky Bourbon Pork Hocks

Sticky Bourbon Pork Hocks

Sticky Bourbon Pork Hocks

 

2kg Barossa Fine Foods Skinless Pork Hocks

1 ½ Chicken stock (or water)

 

3 T. Maple syrup

1 T. Chipotle paste

1 T. Ground ginger

2 tsp. Smoked paprika

1 tsp. Ground cumin

1 tsp. Chinese five spice powder

1 T. Worcestershire sauce

 

1½ C. Bourbon

1 ½ Maple syrup

½ cup Worcestershire sauce

1 cup Malt vinegar

1 tsp. smoked paprika

1 tsp. Sea salt

 

In a bowl, combine all of the marinade ingredients & mix together well. Pat dry the Pork hocks, rub the marinade over hocks. Allow to marinade for 2-3 hours. reheat oven to 150°C, place the hocks into a heavy based roasting tray & add the chicken stock. Cover the tray with two layers of foil & seal completely. Slowly braise the Pork hocks in the oven for 3 hours, turning the hocks once during the braising process. While the hocks are braising, make the glaze. For the glaze place all ingredients in a saucepan, stir & bring to the boil. Allow to simmer for 10 minutes over a low heat till slightly reduced.

Remove the hocks from the oven & place on a wire rack, brush with glaze. Reduce the heat to low (160℃) & cook for 1½ hours, basting with the marinade every 20-25 minutes, till golden & sticky. Turn the hocks once during this time.

Spanish Omelet with Pickled Cherry Tomatoes

Spanish Omelet with Pickled Cherry Tomatoes

Spanish Omelet with Pickled Cherry Tomatoes

 

For the pickled cherry tomatoes

1 red onion, thinly sliced

1/4 cup (60 mL) of water or tomato juice

1/4 cup (60 mL) of cider vinegar

2 tablespoons (30 mL) of white sugar

1 tablespoon (15 mL) of coriander seeds

1 tablespoon (15 mL) of fennel seeds

1 teaspoon (5 mL) of mustard seeds

1/4 teaspoon (1 mL) of your favorite hot sauce

1 pint (500 mL) of cherry tomatoes, halved

2 green onions, thinly sliced

 

For the potato omelet

1/2 cup (125 mL) of olive oil

1 large onion, sliced

8 garlic cloves, thinly sliced

4 baking potatoes, peeled and thinly sliced

6 to 8 eggs

1 teaspoon (5 mL) of dried oregano

1/2 teaspoon (2 mL) of salt

Lots of freshly ground pepper

4 ounces (115 g) of feta cheese, crumbled (1 cup/250 mL or so)

 

Begin with the pickled tomatoes. Measure the onion, water, vinegar, sugar, coriander seeds, fennel seeds, mustard seeds and hot sauce into a medium saucepan. Bring to a slow, steady simmer. Continue simmering until the mixture is reduced by half, 10 minutes or so. Remove from the heat and stir in the tomatoes and green onions. Let rest for at least 10 minutes, even overnight. For the omelet, heat a large nonstick sauté pan over medium-high heat. Swirl in the oil. Add the onions and garlic, briefly sautéing to soften the onions. Add the potatoes and sauté a few minutes more. Cover tightly and reduce the heat. Cook, sizzling slightly, shaking the works two or three times, until the potatoes are tender and lightly browned, 20 minutes or so. Whisk the eggs with the oregano, salt and pepper. Gently stir in the feta cheese. Add the potato mixture to the bowl, stir to thoroughly coat the works and return to the sauté pan. Cover tightly and cook until firm but still tender, 5 or 6 minutes. Loosen the omelet from the pan with a rubber spatula. With a strong grip and a few folded kitchen towels or a potholder, invert the pan, releasing the omelet onto the lid (if it’s flat) or a large plate. Carefully slide it back into the pan and cook for another few minutes, firming and lightly browning the bottom. Slice into wedges in the pan using the rubber spatula. Serve and share with spoonfuls of the pickled tomatoes.

“Oven-Fried” Artichokes

“Oven-Fried” Artichokes

“Oven-Fried” Artichokes

 

2 jars (12 ounces each) oil-marinated artichoke quarters

Everyday olive oil, if needed

Flaky sea salt

Lemon wedges, for serving

 

Heat the oven to 425 degrees. Line a baking sheet with foil. Place a colander or sieve over a bowl and add the artichoke quarters, letting their oil drain into the bowl. Transfer the artichokes to the prepared baking sheet. Drizzle with 2 T. of the oil from the bowl. Bake the artichokes, flipping each with tongs halfway through cooking, until golden brown and crisp all over, 20 to 25 minutes. Transfer the artichokes to a platter while hot and sprinkle with flaky sea salt. Serve immediately with lemon wedges.

Make Ahead Baked Western Omelet

Make Ahead Baked Western Omelet

Make Ahead Baked Western Omelet

 

6 to 8 thin slices of deli ham, chopped

1 red bell pepper, diced

1 green bell pepper, diced

A splash of vegetable oil

12 eggs

½ cup (125 mL) of milk

2 cups (500 mL) of grated cheddar cheese

4 green onions, thinly sliced

¼ teaspoon (1 mL) of salt

Lots of freshly ground pepper

Fresh Chives for Presentation, If desired

 

Preheat your oven to 350°F (180°C). Turn on your convection fan if you have one. Toss the ham, bell peppers and a splash of vegetable oil into a large ovenproof nonstick skillet over medium-high heat. Sauté them until they sizzle, soften and smell delicious, 3 to 5 minutes. Meanwhile, in a large bowl, whisk together the eggs, then whisk in the milk, cheese, green onions, salt and pepper. When the peppers are ready, pour the egg mixture into the pan and stir gently until large curds form and at least half of the egg is cooked, 2 or 3 minutes. Place the pan in the oven and bake until the omelet is firm, 10 to 15 minutes. Serve from the pan or carefully invert the omelet onto a serving plate. STORAGE TIP Refrigerate: Tightly seal the cooked omelet and refrigerate within 30 minutes of cooking. Store for up to 4 days before reheating. Freeze: Portion, tightly seal and freeze for up to 30 days. Thaw in the refrigerator for 1 or 2 days before reheating. Tightly seal leftovers and store in the refrigerator for just a few days.

Quick Chicken Dinner

Quick Chicken Dinner

 

1 lb. Chicken Tenders

1 T. parsley flakes

1 T. chopped fresh parsley

1 oz. dry dessert wine

1 T. Lemon juice

1/2 tsp. dry mustard

1/8 tsp. pepper

1 clove garlic, pressed

 

Marinate chicken in a mixture of the remaining ingredients for 5 minutes. Place chicken in marinade in broiler pan 4″ from the heat for 5 minutes. Turn chicken, broil 5 minutes. Serving Suggestion: Serve with a side dish of your favorite vegetables.

Rose Pesto

Rose Pesto

Rose Pesto

 

1 whole pot basil leaves (fresh plants sold in gourmet shops in pots)

1 fistful of fresh, crisp, pink organic rose petals

2 deciliters (1 healthy cup) parmesan, grated

1 deciliter (half a cup) pine nuts

1 garlic clove

2 T. (1 oz.) olive oil

1 T. (0.5 oz.) fresh pressed lemon juice

salt

freshly ground white pepper

Swedish Wasa Rye Bread

 

Pick the leaves off the basil plant, and mix basil and rose petals in a food mixer. Grate the parmesan cheese and add with pine nuts and garlic into the mixer. Mix. Pour the olive oil into the mixer as you mix.

Mix. Add lemon juice and pepper to taste. Mount the rose pesto on the hard bread.

Instant Pot Low Carb Cabbage Rolls

Instant Pot Low Carb Cabbage Rolls

Instant Pot Low Carb Cabbage Rolls

9 large white cabbage leaves, softened

 

2 lb. ground pork (or beef)

1 1/2 C. riced cauliflower

1/4 C. chopped fresh parsley

1 T. dried onion flakes

1/2 tsp. garlic powder

1 tsp. kosher salt

1/4 tsp. ground black pepper

 

1 (28 ounce) can crushed all purpose tomatoes

3/4 C. water

2 T. olive oil

1 T. white vinegar

1 tsp. kosher salt

1/4 tsp. ground black pepper

1 tsp. dried oregano

1/2 tsp. garlic powder

 

To Soften the Cabbage Leaves: Cut the core out of a large head of cabbage. Remove any discolored or damaged leaves from the outside. Place in a large bowl, stem side down with 1 C. of water in the bottom. Microwave, covered, on high for 8 minutes, or until the outer leaves are softened and turning translucent. Remove and cool before carefully separating leaves for use. (You could also do the standard treatment of simmering water in a pot.

 

Place all of the filling ingredients in a large bowl, and mix well with your hands until fully combined.

Combine all of the sauce ingredients in a large bowl and stir well. Set aside until ready to use.

Store extra sauce in the fridge or freezer.

 

Place 1/2 C. of sauce on bottom of Instant Pot insert. Place a cabbage leaf on a clean flat surface and add 1/2 C. meat filling to the center. Fold the two sides over the meat mixture, then roll from the edge closest to you over the meat mixture until a small rolled bundle is formed. Place the roll in the Instant Pot, (make sure you’ve added some sauce per above first so they don’t stick) Repeat with three more rolls. Top the rolls with 1 C. of sauce. Place a cabbage leaf on top of the rolls to keep them separated from the next layer. Make the remaining 4 rolls and place on top of the cabbage leaf. Do not press down. Cover the top of the cabbage rolls with another 1 1/2 C. of sauce. Place the cover onto the Instant Pot and lock in place. Make sure the vent is closed. Choose Manual / Low Pressure and set it for 20 minutes. When the timer goes off, allow the pressure to release naturally – about 10 minutes. Remove the lid and serve hot with extra parsley for garnish if desired. Store leftovers in an airtight container in the refrigerator for up to 5 days, or the freezer for up to 3 months.

Quinoa Atamalada

Quinoa Atamalada

Quinoa Atamalada

 

1 T. oil

½ onion, chopped

1 garlic clove, chopped

2 tsp. aji amarillo paste

1 cup quinoa

Salt and pepper

¼ cup evaporated milk

½ cup queso freso in cubes (or any white, fresh cheese)

2 T. parsley, chopped

 

Heat the oil in a saucepan, and saute the onion, garlic, and aji amarillo paste for a 3-5 minutes over medium heat. Stir constantly. Add the quinoa, stir well, and cover with water (about 4 times the amount of quinoa). Bring to a boil, and simmer for half an hour. If it dries out, add more water. It should have the consistency of a thick soup. Add salt and pepper. When ready, add the milk, cheese cubes and parsley.

Miso-Turmeric Dressing

Miso-Turmeric Dressing

Miso-Turmeric Dressing

 

â…“ C. unseasoned rice vinegar

¼ C. mirin

¼ C. vegetable oil

2 T. finely grated carrot

2 T. white miso

1 T. finely grated peeled ginger

2 tsp. finely grated peeled turmeric or ½ tsp. ground turmeric

1 tsp. toasted sesame oil

 

Whisk vinegar, mirin, vegetable oil, carrot, miso, ginger, turmeric, and sesame oil in a small bowl.

Do Ahead: Dressing can be made 5 days ahead. Cover and chill.

Quick Old-Fashioned Pear Cake

Quick Old-Fashioned Pear Cake

Quick Old-Fashioned Pear Cake

 

1 1/2 cups flour, stir to lighten, then measure, (plus additional, below)

3 T. cornstarch

2 tsp. baking powder

1/4 tsp. baking soda

3/4 cup sugar (plus additional, below)

3 extra large eggs

5 T. butter, room temperature

1 tsp. pear brandy, vanilla or almond extract

1/2 cup sour cream, room temperature

4 pears, peeled, two in chunks, 2 in 3/8″ slices (make sure pears are fully ripe)

2 T. flour (for pear chunks)

2 T. sugar (sprinkle on top)

 

Preheat oven to 350 degrees F. Grease and flour a 9″ spring form pan. In a medium bowl, sift together dry ingredients: flour, cornstarch, baking powder and baking soda. Set aside. In a mixing bowl, cream together butter and 3/4 cup sugar. Add eggs one at a time, mixing after each addition. Add brandy or extract of choice. Next add the dry ingredients, alternating with the sour cream: Add about 1/3 of the flour, then 1/2 of the sour cream, the next 1/3 of the flour mixture, the final bit of sour cream and then the remaining four mixture. Beat all additions on slow, as little as possible, scraping down after each addition. Toss pear chunks in the two T. flour, then gently mix in by hand, holding back about 5 or 6 chunks for the top. Scrape into prepared pan, level, and then top with the pear slices in a ring. Add the remaining chunks to the center. Sprinkle with the additional 2 T. sugar. Bake 35 to 40 minutes, until the top just barely begins to color around the edges and edges are firm; it’s ok if the very center is just a little soft. Do not over bake. Remove from oven and rest 10 minutes, then run a knife around the sides and release the spring form. Cool and serve. Note: If using canned pears, add an additional T. of cornstarch to the batter.

Potato Cheddar Pierogis

Potato Cheddar Pierogis

Potato Cheddar Pierogis

½ pound Yukon gold potatoes, peeled and quartered

¼ C. shredded cheddar cheese

¼ C. plain Greek yogurt

2 T. unsalted butter, divided and softened

½ tsp. kosher salt

1 large egg, beaten with 1 tsp. water

32 round wonton wrappers, defrosted

1 T. olive oil

½ C. applesauce or sour cream, optional

 

Place potatoes in a medium heavy-bottomed saucepan. Add enough water to cover by 1-inch; bring to a boil over medium-high heat and cook for 15 minutes or until tender. Drain well. Mash potatoes in a medium bowl with cheese, yogurt, 1 T. butter and salt until smooth. Bring a large pot of water to a boil. Working with a few wonton wrappers at a time, fill with a heaping tsp. of potato mixture. Brush edges with egg wash and fold over to create a half moon shape. Press edges with a fork to seal tightly and repeat with remaining wrappers and filling. Cook in batches in boiling water for 2 minutes or until the pierogi floats. In a large skillet, heat remaining T. of butter and olive oil over medium high heat. Transfer half the cooked pierogis to the skillet and sauté 2 to 4 minutes or until golden on each side. Repeat with remaining pierogis and serve with a side of apple sauce and/or sour cream for dipping.

ABM Homemade Pretzel Bites

ABM Homemade Pretzel Bites

ABM Homemade Pretzel Bites

 

1 1/8 cups water 70 to 80 degrees F

3 cups all-purpose flour

3 T. brown sugar

1 1/2 tsp. active dry yeast

2 quarts water

1/2 cup baking soda

coarse salt

melted butter

 

In bread machine pan, place the first four ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 T. water or flour if needed). When cycle is completed, turn dough onto a lightly floured surface. Divide dough into eight balls. Roll each into a 20-in. rope and cut into 1-2 inch bites. In a saucepan, bring water and baking soda to a boil. Drop pretzel bites into boiling water, two at a time; boil for 10-15 seconds. Remove with a slotted spoon; drain on paper towels. Place pretzel bites on greased baking sheets. Bake at 425 degrees F for 8 minutes or until golden brown. Brush with melted butter. Sprinkle with salt.

Blubarb Jam

Blubarb Jam

Blubarb Jam

7 C. rhubarb, chopped

4 1/4 C. blueberries

4 1/4 C. sugar

1/3 C. lemon juice

 

The night before you want to make the jam or the morning of. Add the rhubarb, blueberries, sugar and lemon juice to a large pot, stir to combine. Let macerate for 30 min. to overnight. Sterilize jars and lids. Place a small plate in the freezer.  When ready to make the jam place the pot with the fruit in it on the stove. Bring to a boil on medium-high heat and boil hard for 15-25 minutes or until you reached the setting point, stirring occasionally. At the setting point, the foam will have subsided and the bubbles will get larger looking like fish eyeballs.  Place a small amount of the jam (1 tsp.) on the freezer plate and place the plate back in the freezer for a few minutes to cool. If the jam seems very close then remove the pot from the heat while the plate is in the freezer. If the jam wrinkles when pushed with your finger the jam is done. If not return to a boil for 5 min. and repeat. Careful as the jam thickens it can start to burn so stir more frequently.  Ladle jam into hot jars to within 1/4″ of the top. Remove air bubbles and wipe the rim with a clean cloth. Place lids on and screw to tighten until finger-tip tight only. Place in a water bath canner and process for 10 min. or according to altitude.  When the jam has cooked for its allotted time removed the jars to a towel-lined counter to cool. You should hear the popping of the lids as they seal. That is a very satisfying sound. If any jars don’t seal refrigerate and eat right away.

 

Pectin Version

 

4 ½ C. rhubarb, chopped

2 1/2 C. fresh blueberries

3/4 C. water

1 T. lemon juice

4 1/2 C. of sugar

1 box of low-sugar or no-sugar pectin

8 jam jars for canning (8 oz size)

8 canning lids

 

Sterilize your canning jars, and canning lids. Drain on clean dishtowels and set aside. Fill canning pot with water and bring to a gentle boil— keep over heat throughout prep so it is ready when needed. Wash berries. Measure out blueberries in a bowl. Mush them so they get quite juicy but there are still chunks remaining (mushing releases the pectin needed to make jam). In a separate bowl, mix 1 box of pectin with U C. of the sugar. Measure out remaining sugar in another bowl. Boil rhubarb and water over high heat, cover and simmer for 5 minutes over medium heat. Add the mushed blueberries, lemon juice, and pectin and mix together. Bring to a boil then add sugar. Stir and bring back to a vigorous boil again, while stirring continuously. Boil hard while continuing to stir for 1 minute (and 1 minute only—if you want jam that will set, this is serious, people). Remove from heat, stir and ladle hot jam into sterilized jars, securing lids tightly. Place jam jars in your canning pot with gently boiling water and boil for 5 minutes (again, keep your time on this—too long may make your jam runny). Remove jam and allow to cool. Check lid seals once cooled—any tops that pop back when pressed should be refrigerated. Makes 7-8 8oz (1 C.) jars of jam

Flavored Popcorns

Flavored Popcorns

Flavored Popcorns

 

Asian Popcorn — Preheat oven to 250°F(130°C, Gas Mark 1/2). Spread popcorn on a nonstick cookie sheet and lightly coat with refrigerated butter-flavored cooking spray. Mix together 1 T. (15 ml) low-sodium soy sauce, 2 tsp. (10 ml) fresh lemon juice, 1 tsp. (5 ml) five-spice powder, 1/4 tsp. (1.25 ml) ground coriander, and 1/4 tsp. (1.25 ml) garlic powder. Drizzle over popcorn. Toss to coat evenly. Bake 10 minutes, tossing once. Serve warm.

 

Italian Popcorn — Preheat oven to 300°F(150°C, Gas Mark 2). Spread popcorn on a nonstick cookie sheet and lightly coat with refrigerated butter-flavored cooking spray. Mix together 1 tsp. (5 ml) crushed dried Italian herbs, 1/8 tsp. (0.6 ml) cayenne pepper, and 1 tsp. (5 ml) grated Parmesan cheese. Sprinkle over popcorn and lightly coat again with cooking spray. Toss. Bake for 10 minutes, tossing once. Serve warm.

 

Mexican Popcorn — Put the popcorn in a large bowl and lightly coat with refrigerated butter-flavored cooking spray. Combine 1 T. (15 ml) dried Mexican spiced salad dressing mix with 1/4 tsp. (1.25 ml) crushed dried oregano, 1/4 tsp. (1.25 ml) crushed dried thyme, and 1/4 tsp. (1.25 ml) garlic powder. Sprinkle over popcorn. Toss to evenly coat. Lightly coat with additional cooking spray. Toss again and serve.

 

Orange Popcorn — Put the popcorn in a large bowl and lightly coat with refrigerated butter-flavored cooking spray. Sprinkle with 2 1/2 T. (22.5 ml) orange-flavored powdered drink mix (already sweetened with sugar substitute) and 1/2 tsp. (2.5 ml) dried orange peel. Toss and coat again with cooking spray. Toss and serve.

 

Spicy and Sweet Popcorn — Preheat oven to 300°F (150°C, Gas Mark 2). Spread popcorn on a nonstick cookie sheet and lightly coat with refrigerated butter-flavored cooking spray. Combine 2 1/2 T. (22.5 ml) spoonable sugar substitute, 1/4 tsp. (1.25 ml) ground cinnamon, 1/8 tsp. (0.6 ml) ground nutmeg and 1/4 tsp. (1.25 ml) dried orange peel. Sprinkle over the popcorn and toss. Lightly coat again with cooking spray and toss. Bake for 10 minutes, tossing once. Serve warm.

Slow Cooker Red Beans and Rice

Slow Cooker Red Beans and Rice

Slow Cooker Red Beans and Rice

2 15-ounce cans red kidney beans, drained

1 15-ounce can red kidney beans, undrained

1/2 pound smoked sausage thinly sliced (andouille or smoked)

3 celery ribs chopped

1 green bell pepper chopped

1 medium onion chopped

2 garlic cloves minced

1 T. Worcestershire sauce

½ tsp. kosher salt

¼ tsp. chili powder

4 C. uncooked long grain rice

green onions chopped, for garnish

fresh parsley chopped, for garnish

 

Add red kidney beans, smoked sausage, celery, bell pepper, onion, garlic, Worcestershire sauce, salt, and chili powder to a 6-quart slow cooker. Set on high setting and cook for 4 hours. Cook rice according to package directions. Serve red beans over top of the cooked rice. Top with fresh green onions and parsley. Notes .This is a mild recipe with smoked sausage.  For a spicier version, use a spicy andouille sausage.

Instant Pot Chocolate Oatmeal

Instant Pot Chocolate Oatmeal

Instant Pot Chocolate Oatmeal

 

2 1/2 C. water

1 C. old fashioned oats

2 T. ghee or salted butter

1 heaping T. cacao powder

1/4 tsp. fine ground sea salt

1/4 C. +1 T. 100% pure maple syrup

 

Add all of the ingredients except the maple syrup to your pressure cooker. Place the lid on your pot. Make sure the pressure knob is in the SEALING position. Using the display panel, select the MANUAL/PRESSURE COOK function, high pressure, and use the +/- buttons until the display reads 8. When the pot beeps to let you know it’s finished, switch the pressure knob from the SEALING to the VENTING position, causing a quick pressure release. Use caution while the steam escapes, it’s hot. Stir in the maple syrup. Serve warm.

Speck Wrapped Apple Bites

Speck Wrapped Apple Bites

Speck Wrapped Apple Bites

 

1 sweet red apple cut into slices

8 slices Parmesan cheese

3 ounces speck, 8 slices

Good honey

8 fresh basil leaves

 

Preheat broiler and line a baking sheet with foil. Top each slice of apple Parmesan cheese, then wrap with 1 slice of speck. Line them up on the baking sheet. Brush the tops with honey. Broil for 2-3 minutes until you see the honey and speck bubble and brown slightly. Remove and serve warm with a basil leaf for each bite.

Buttery Garlic Mushroom Toast with Herbed Ricotta Spread

Buttery Garlic Mushroom Toast with Herbed Ricotta Spread

Buttery Garlic Mushroom Toast with Herbed Ricotta Spread

 

3 T. unsalted butter

2 (8 ounce) packages sliced crimini mushrooms

¼ C. white wine

4 cloves garlic, pressed through garlic press, plus 1 whole clove, peeled, divided use

2 tsp. thyme leaves

Salt

Black pepper

6 slices of your favorite rustic-style bread

Herbed Ricotta Spread (recipe below)

Thyme leaves, for garnish

 

Place a cast iron or other heavy bottom skillet or pan over medium-high heat; add in the butter, and once it has melted, add in the mushrooms and sauté for about 7-8 minutes, until they become a deep golden-brown, and begin to caramelize. (They will, at first, release a good bit of liquid; but then it evaporates, and the mushrooms become almost sticky, and caramelize.)  Add in the wine, and once it has reduced (after about 30 seconds), add in the 4 cloves of pressed garlic and the thyme, and stir those in to incorporate; once the garlic becomes aromatic, add in a couple of pinches of salt and pepper; set aside and keep warm. Toast your slices of bread, and then rub the remaining whole clove of garlic over each slice. Spread the Herbed Ricotta Spread generously over each slice of the garlicky toast, then spoon generous amounts of the sauteed mushrooms onto each piece; garnish with a little addition thyme, and enjoy.

 

Herbed Ricotta Spread Ingredients:

 

½ C. whole milk ricotta cheese

½ C. whipped cream cheese

¼ C. grated parmesan cheese

1 T. minced chives

1 T. chopped flat-leaf parsley

1 tsp. thyme leaves, minced

Pinch salt

Pinch black pepper

 

Add all of the ingredients into a medium-size bowl, and using a spatula, blend everything together until smooth and completely combined; use immediately, or keep in a covered container in fridge until ready to serve.

Clam-Stuffed Celery

Clam-Stuffed Celery

Clam-Stuffed Celery

 

1 (10 oz.) can minced clams, drained, liquid reserved

1/2 cup part-skim ricotta cheese

1 garlic clove, minced

1 T. fresh lemon juice

1 tsp. minced onion

1/8 tsp. red (cayenne) pepper

3 T. snipped dill, or tsp. dried dill weed

6 celery stalks, cut in half crosswise

 

Place all ingredients except dill and celery in a blender or a food processor fitted with the metal blade and process until smooth. Add clam liquid if needed to thin; stir in the dill. Stuff celery stalks with cheese mixture.

Makes about 1-1/4 cups filling.

 

Makes: 12 Stuffed Celery Stalks

Calories: 63

Fat: 3 g

Sweet and Spicy Pickled Radish

Sweet and Spicy Pickled Radish

Sweet and Spicy Pickled Radish

1 lb. radishes sliced thin

1/4 C. cilantro chopped

1 jalapeno stem removed, finely diced

1 C. distilled white vinegar or more as needed

2 T. sugar

2 T. kosher salt

1 tsp. red pepper flakes optional

1 T. mustard seed

 

Wash and dry the radishes Рslice thin and add to a large bowl along with the chopped cilantro and jalape̱o Рset aside. In a small saucepan, combine the vinegar with the sugar and salt and stir until dissolved. Bring to a low boil on the stove, then turn off and allow to cool completely (you can also toss in the fridge if you are in a hurry). Grab a wide-mouth quart canning jar and pack it to the top with the radish/cilantro/jalape̱o mixture. Pack tightly. Sprinkle the red pepper flakes and mustard seed on the top of the packed radishes. Pour the cooled vinegar mixture over the top of the mixture in the jar, if needed, top off with additional vinegar and a pinch of salt. Place the lid and ring tightly on the jar and allow to sit at room temperature for 24 hours before placing in the refrigerator. Consume within 7-10 days. Optional: 2 chiles de arbol can be added to each jar for a little extra spice. Simply remove the stem and stuff in the jar before adding the liquid.

Old-Fashioned Pear and Ginger Cakes

Old-Fashioned Pear and Ginger Cakes

Old-Fashioned Pear and Ginger Cakes

¾ cup packed dark brown sugar

6 T. (¾ stick) butter, melted

4 medium-size, ripe, fresh pears

1 package (18.25 ounces) plain spice cake mix

1 cup unsweetened applesauce

½ cup buttermilk

1 tsp. ground ginger

½ tsp. ground cinnamon

3 large eggs

Vanilla ice cream, for serving

 

Place a rack in the center of the oven and preheat the oven to 350°F.   Divide the brown sugar between two 9-inch round cake pans, spreading it out evenly. Divide the melted butter between the two pans, covering the top of the brown sugar. Press the brown sugar mixture out so that it covers the entire bottom of each pan. Set the pans aside. Peel the pears, cut them into quarters, and remove the cores from the centers. Cut each quarter pear lengthwise into 3 or 4 slices. Arrange the slices, rounded side up, in rows on top of the brown sugar and butter mixture.  Place the cake mix, applesauce, buttermilk, ginger, cinnamon, and eggs in a large mixing bowl and beat with an electric mixer on low speed until the ingredients are incorporated, 30 seconds. Stop the machine and scrape down the side of the bowl with a rubber spatula. Increase the mixer speed to medium and beat for 2 minutes longer, scraping down the side of the bowl again if needed. The batter should look well combined and smooth. Divide the cake batter evenly between the 2 cake pans, pouring the batter over the pears and smoothing it out with the rubber spatula. Place the cake pans in the oven side by side.  Bake the cake layers until the tops spring back when lightly pressed with a finger, 25 to 27 minutes. Remove the cake pans from the oven and carefully run a knife around the edge of each cake. Invert the cakes onto serving plates immediately and let them cool for 10 minutes. Cut the cakes into wedges and serve with ice cream. Keep It Fresh! Store these cakes, in cake savers or loosely covered with plastic wrap, in the refrigerator for up to three days. It does not freeze well.

 

One Big Pear Cake:  If you’d like, go ahead and bake this cake in a 13 by 9–inch pan, baking it for about 45 minutes. Don’t invert the cake unless you have a rectangular platter large enough to hold it. Cut the cake into squares and invert them onto plates, then serve them with ice cream. I have found this cake is best served the same day it is baked.

Paprika Chicken Thighs with Lemon Zucchini Skillet

Paprika Chicken Thighs with Lemon Zucchini Skillet

Paprika Chicken Thighs with Lemon Zucchini Skillet

4 chicken thighs bone-in, skinless

2 T. Paprika Spice Blend (see below)

1/2 tsp. kosher salt

1 T. oil

2 T. butter or oil divided

2 large zucchini, cut into wedges

3 cloves garlic, minced

Juice of 1/2 lemon

1/4 C. chicken stock

2 T. chopped parsley, for garnish

1 tsp. red chili pepper flakes, for garnish

 

4 T. Smoked Paprika

3 T. Garlic Powder

1 T. Onion Powder

3 T. Ground Black Pepper

1 tsp.  Cayenne Pepper

 

To make the paprika chicken thighs: In a small bowl, combine all the ingredients for the paprika spice blend and mix with a spoon until well combined. Arrange chicken thighs in a shallow plate and generously season with 2 T. of this seasoning mix. Toss the chicken meat to coat well with spices. Melt 1 T. butter and 1 T. oil in a large skillet over medium-low heat. Lay the seasoned chicken thighs in one layer in the skillet. Cook for 5-6 minutes then flip and cook another 5-6 minutes, until cooked through and a cooking thermometer displays 165°F (75°C). If chicken browns too quickly, lower the heat. Adjust timing depending on the thickness. Transfer cooked chicken thighs to a plate and set aside. In the same skillet, lower the heat and melt the remaining T. butter. Add zucchini and minced garlic and cook for 4 to 5 minutes, stirring regularly, until cooked to your liking. Add lemon juice and chicken stock and reduce the sauce for a couple of minutes, until slightly thickened. Add cooked paprika chicken thighs back to the pan with zucchini and reheat quickly. Adjust seasoning with salt and pepper and serve the paprika chicken thighs and zucchini immediately, garnished with crushed chili pepper, fresh parsley, and a slice of lemon if you like. Enjoy!

Thai Chili Dipping Sauces

Thai Chili Dipping Sauces

Thai Chili Dipping Sauce

 

This is a multipurpose sauce that is easy to make and has a usual spot on the Thai dining table. It helps add extra tastes of salty, sour, sweet, and spicy to any dish. It also can be a sauce for a number of fried or barbecued dishes.

 

3 T. Soy Sauce

3 T. Lime Juice

1 T. Sugar

1 T. Thai Chilis, minced

1 T. thinly sliced or minced Garlic

1 T. thinly sliced or minced Shallots

1 T. chopped Cilantro

1 T. chopped Green onions

 

Combine all ingredients and mix well.

 

 

Thai Chili Sweet Soy Dipping Sauce

 

This is a more elaborate multipurpose sauce that goes well with grilled or fried dishes, such as grilled mushrooms and eggplants, corn fritters, or fried sweet potatoes. Its flavor is more complex with domineering sweet and sublime ginger. Its chili heat can be easily adjusted by the amount of red chili sauce added. This sauce can be prepared in a large batch and stored in the refrigerator. It should keep about two weeks.

 

1/2 cup soy sauce

3/4 cup packed brown sugar

1 T. finely diced onions

2 T. tomato paste

2 T. rice vinegar or distilled white vinegar

2 T. finely diced fresh ginger

1 T. red chili sauce [sambal olek] or Tabasco, more or less to taste

 

Combine the soy sauce and sugar in a small saucepan. Place over medium heat and cook for 7-10 minutes or until the sugar is dissolved and the mixture thickens. Remove from the heat and let

cool. Stir in the onions, tomato paste, vinegar, ginger, and red chili sauce. Serve on the side with grilled and satay dishes.

Berry Berry Cool Pie

Berry Berry Cool Pie

Berry Berry Cool Pie

1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk

2 T. lemon juice

1 ½ C. assorted fresh berries (raspberries, blueberries or blackberries)

1 (8 oz.) container frozen whipped topping, thawed

1 (6 oz.) Keebler Ready Crust Graham Pie Crust

Mix together sweetened condensed milk and lemon juice in large bowl until blended. Stir in berries. Fold in whipped topping. Spoon into crust. Freeze 5 hours or until set. Let stand 30 to 40 minutes before serving. Garnish as desired. For Fudge Drizzle: Place 2 T. Smucker’s® Hot Fudge Topping in resealable plastic bag. Cut small piece off one corner. Drizzle topping over pie before serving.

Millionaire Stuffed Shrimp

Millionaire Stuffed Shrimp

Millionaire Stuffed Shrimp

 

12 each shrimp fresh, unpeeled, jumbo

6 cups   water

1 medium onions

finely chopped

½ medium green bell peppers finely chopped

½ cup celery finely chopped

½ cup butter or margarine, melted and divided

1 pound crab meat fresh lump, drained

1 large egg lightly beaten

¾ cup crackers, saltine crushed

½ cup mayonnaise

1 T. prepared mustard

2 tsp. Worcestershire sauce

⅛ tsp. red pepper flakes, ground

Paprika

 

Peel and devein shrimp, leaving tails intact; cut a slit almost through back of shrimp, using a paring knife. Open shrimp and flatten. Bring water to a boil. Add shrimp; cook 1 minute. Drain; place in a shallow pan. Cook onion, green pepper, and celery in ¼ cup butter in a skillet, stirring often, until tender. Combine crabmeat and next 6 ingredients in a bowl, stirring gently. Stir in vegetable mixture. Top each shrimp with 3 T. crabmeat mixture: sprinkle with paprika. Drizzle ¼ cup butter over top. Bake, uncovered, at 350℉ (180℃) for 20 minutes. Broil 5½ inches from heat (with electric oven door partially opened) 6 minutes, basting twice with pan drippings.

Grilled Cheese with Apricot Jam and Arugula

Grilled Cheese with Apricot Jam and Arugula

Grilled Cheese with Apricot Jam and Arugula

 

4 slices country bread

4 oz. Cheddar or Dubliner cheese, sliced

2 T. apricot (or other fruit) Jam

1 T. salted butter

1/4 C. arugula

 

Preheat a large skillet or sandwich press on medium-high heat. To assemble sandwiches, spread a thin layer of jam on one side of bread. Top with a double layer of cheese slices and second piece of bread. Generously butter outsides of both pieces of bread.  Put sandwiches in skillet and toast until bread is golden brown and cheese is melted, about 3-4 minutes per side. Remove from pan. Carefully (it will be hot!) peel apart bread and place arugula inside and replace top slice of bread. Cut in half and serve immediately.

ABM Rosemary Focaccia

ABM Rosemary Focaccia

ABM Rosemary Focaccia

 

1.25 cups water (between 100 – 115 degrees)

1/2 cup olive oil

2 tsp. salt

2 T. crushed rosemary (dried or fresh)

3 cups bread flour

1/2 cup cornmeal

1 T. yeast

1/4 cup shredded asiago or parmesan cheese (fresh is nice)

1 T. kosher salt – optional

1 T. crushed garlic – optional

 

Place ingredients in your bread machine per your appliance instructions. (But usually it is wet, dry, flour, yeast.) Turn on bread machine to dough cycle. When cycle is completed, turn dough on a well-floured surface and knead well to form a ball.  (It’s okay to knead this a little more than usual. I’ve found the more I knead it, the better the quality of bread at the end.)  Place dough on an oiled baking sheet or un-oiled baking stone. Pat dough into a rectangle that is 1/2 inch thick. Optional: Mix together kosher salt and crushed garlic and sprinkle on top of bread. Cover dough with cotton cloth and let rise for 30 minutes. In the meantime, preheat oven to 450 degrees.. Bake at 450 degrees for 10 minutes. Reduce oven heat to 350 degrees and back for an additional 10 minutes. Sprinkle Asiago or Parmesan Cheese on top and bake for 2 to 3 more minutes or until cheese is melted. 8. Remove from oven and place on baking rack and cool for 10 minutes.