Sheet Pan Paprika Chicken with Zucchini & Onions

Sheet Pan Paprika Chicken with Zucchini & Onions

Sheet Pan Paprika Chicken with Zucchini & Onions

 

3 medium zucchini, cut into 1-inch cubes

1 large red onion, peeled and cut into 8 wedges

2 garlic cloves, minced

4 T. extra-virgin olive oil

Kosher salt and freshly ground black pepper, to taste

2 T. sweet paprika

1½ tsp. brown sugar

1 tsp. ground coriander

½ tsp. ground allspice

8 boneless, skinless chicken thighs (about 2 pounds)

 

Preheat the oven to 450°F.  In a large bowl, combine the zucchini, onion, and garlic. Add 2 T. of the olive oil, season with salt and pepper, and toss to coat. In a large bowl, combine the remaining 2 T. olive oil, the paprika, brown sugar, coriander, and allspice and stir to form a paste. Season each chicken thigh with salt and pepper on both sides. Add the chicken to the spice paste and rub the paste into each piece to coat on all sides. Place the chicken on a rimmed baking sheet and nestle the zucchini and onion around the pieces. Bake for 30 to 3 5 minutes, until the vegetables are tender and the chicken is cooked through. Transfer to a serving platter and serve hot.

Grilled Asparagus Toast with Charred Lemon and Fried Egg

Grilled Asparagus Toast with Charred Lemon and Fried Egg

Grilled Asparagus with Charred Lemon and Fried Egg

 

4 slices of rustic bread

1 bunch asparagus, ends removed

1 lemon, cut in half

4 ounces chévre (goat cheese)

4 eggs

1 pint fresh blackberries

 

Preheat grill to medium heat. Place lemon halves on the grill, flat side down. Grill for about 10 minutes, until caramelized. Meanwhile, lightly oil and season the bread and asparagus. Grill bread on both sides until toasted, and asparagus for about 7 minutes, until tender. Spread goat cheese on toast and set aside. In a small pan with a thin layer of oil, individually fry the eggs. Place the toast on four plates, top each with a quarter of the asparagus and one egg. Squeeze the grilled lemon over the top of each dish and sprinkle with salt and fresh blackberries.

Penelope Casa’s Garlic Green Beans (Judias Verdes con Ajo)

Penelope Casa’s Garlic Green Beans (Judias Verdes con Ajo)

Penelope Casa’s Garlic Green Beans (Judias Verdes con Ajo)

 

3/4 pound fresh green beans

1 T. butter

1 clove garlic, crushed

Coarse salt

 

Snap off the tops of the beans. Melt the butter in a skillet, add the beans, and cook them over a medium to medium-high flame, stirring, until they begin to brown. Lower the flame, cover, and cook 15 to 20 minutes, or until the beans are the desired tenderness, stirring occasionally. Resist the temptation to add liquid. They’ll stew in their own juices, and their flavor will be completely undiluted. Mix in the crushed garlic, sprinkle with salt, and serve immediately.

Instant Pot Creamy Garlic Mushroom Chicken

Instant Pot Creamy Garlic Mushroom Chicken

Instant Pot Creamy Garlic Mushroom Chicken

 

1 1/2 – 2 lbs. (0.6 kg-1 kg) chicken thighs or chicken breasts

salt

ground black pepper

1 T. olive oil

3 cloves garlic, minced

6 oz. (170 g) Cremini or white mushrooms, stems trimmed

1/2 cup chicken broth

1/2 cup whipping cream or heavy whipping cream

1/4 tsp. salt or to taste

3 dashes cayenne pepper

1 T. lemon juice

1 T. chopped parsley

 

Wash and rinse the chicken thighs with cold water. Pat dry with paper towels. Trim off the excess skin and fat with a pair of kitchen scissors. Season both sides of the chicken thighs with salt and pepper. Set aside.  Creamy garlic mushroom chicken in an Instant Pot. Turn on the Sauté mode on your Instant Pot. As soon as the pot is fully heated (to make sure the chicken doesn’t stick to the pot), add 1/2 T. of the olive oil. Pan sear the chicken thighs (skin side down first) until both sides turn nicely brown. (You may pan-fry the chicken on a regular skillet or non-stick skillet.) Discard the chicken fat from the instant pot by spooning it out. Add the remaining olive oil and sauté the garlic a little bit. Add the mushrooms, chicken broth, whipping cream, salt and cayenne pepper. Cover the pot and select Manual and set to High pressure for 10 minutes. When it beeps, turn to Quick Release. When the valve drops, remove the cover carefully, add the lemon juice and chopped parsley, stir to mix well. Turn to Sauté mode for a few minutes to reduce the sauce. Add more salt and lemon juice to suit your taste.  Creamy garlic mushroom chicken.  Serve immediately with some plain spaghetti.  Creamy garlic mushroom chicken.  If you use frozen chicken, increase the pressure cooking time by 10 minutes.

Ultimate Grilled Cheese+

Ultimate Grilled Cheese+

Ultimate Grilled Cheese+

Savory. Sweet. Cheesy. Crispy. Goodness.

 

4 slices prosciutto di Parma

2 T. mayonnaise

4 slices sourdough bread

2 T. apricot jam

3/4 C. shredded Jarlsberg cheese

2 T. unsalted butter

 

Preheat a large skillet over medium heat. When the pan is hot, lay the slices of prosciutto in the pan and cook, turning once, until frizzled and crisp, about 1 minute per side. Spread the mayonnaise on one side of each slice of bread. Flip over and spread the jam on the other sides. Divide the cheese on the jam sides of two slices of bread, top with the crispy prosciutto, and top with the remaining bread slices, jam-side down, to form two sandwiches. Melt the butter in the skillet over medium heat. Lay the sandwiches in the pan and cook, pressing down on them occasionally with a spatula and turning once, until the bread is golden brown and the cheese is melted, about 3 minutes per side. Transfer to a cutting board and cut each sandwich in half. Serve hot.

Pantry Pasta Spaghetti with White Beans, Harissa, and Dill

Pantry Pasta Spaghetti with White Beans, Harissa, and Dill

Pantry Pasta Spaghetti with White Beans, Harissa, and Dill

 

Kosher salt

12 ounces spaghetti

4 T. unsalted butter

1 shallot, thinly sliced

2 tsp. harissa paste

1 (15-ounce) can cannellini beans, rinsed and drained

½ cup (packed) chopped fresh dill or other tender herb, such as flat-leaf parsley or mint, plus more for garnish

Freshly grated Parmesan, for serving (optional)

 

Bring a large pot of very salty water to a boil and add the spaghetti. Cook until just shy of al dente (you’ll finish cooking the pasta in a skillet). Meanwhile, in a large skillet set over medium-low heat, melt the butter. Add the shallot and cook, stirring frequently, until soft and golden, 5 to 6 minutes. (Resist any temptation to raise the heat, or the butter might burn.) Turn off the heat and stir in the harissa and beans. Reserve 2 cups of the pasta cooking water, then drain the spaghetti. Add the drained spaghetti to the skillet, along with the herbs, 2 tsp. kosher salt, and 1 cup of the reserved pasta water, and cook over medium heat, stirring the spaghetti almost constantly, until a silky sauce coats the noodles. If the skillet ever looks dry, add more of the reserved pasta cooking water, 1 T. at a time. Taste the spaghetti and add more salt if needed (depending on how salty your pasta water was, you could need up to a tsp. more). Serve the pasta in shallow bowls topped with more herbs and, if you’re using it, the Parm.

Mushroom Tacos with Avocado Crema

Mushroom Tacos with Avocado Crema

Mushroom Tacos with Avocado Crema

2 T. extra-virgin olive oil

1 T. balsamic vinegar

1 T. maple syrup

1  1/2 tsp. light soy sauce

Pinch red pepper flakes

6 Portobello mushroom caps, sliced into 1/3-inch slices

 

1 Hass avocado, pitted and peeled

1/4 C. Greek yogurt

1 garlic clove, roughly chopped

1 ½ tsp. minced, seeded jalapeno chile

Juice of 1/2 lime

Kosher salt and freshly ground black pepper, to taste

8 corn or flour tortillas, warmed, for serving

 

In a large bowl, whisk together the olive oil, vinegar, maple syrup, soy sauce, and red pepper flakes. Add the mushroom slices and toss to coat; let sit for at least 10 minutes, or up to 30 minutes.  Combine all the ingredients in the bowl of a food processor and pulse until smooth. Transfer to a bowl and season to taste with salt and pepper.  Heat a large skillet over medium-high heat. Add the mushroom slices and cook, turning as needed, until they have released their moisture and are beginning to brown and shrink, 8 to 9 minutes. Season to taste with salt and pepper.  To serve, pile some of the mushrooms onto the warmed tortillas and top with spoonfuls of avocado crema.  Note: To warm your tortillas, quickly grill over an open gas flame on its lowest setting for 30 to 40 seconds per side. Wrap in a towel to keep warm until serving.

Herbed Goat Cheese and Sun-Dried Tomato Spread

Herbed Goat Cheese and Sun-Dried Tomato Spread

Herbed Goat Cheese and Sun-Dried Tomato Spread

 

½ lb. mild soft goat cheese, softened

3 T. finely chopped sun-dried tomatoes

3 tsp. minced fresh thyme

2 tsp. minced fresh rosemary

1 small shallot, minced

¼ cup extra-virgin olive oil

Finely minced Garlic, optional

Salt and Pepper

 

Stir all ingredients together until smooth, add garlic, salt and pepper to taste. For a smoother texture, process in food processor until smooth and creamy, if desired. Serve on toast or crackers, or your favorite vegetable.

Roast Pheasant

Roast Pheasant

Roast Pheasant

 

1/3 cup dry red wine

3 T. red wine or balsamic vinegar

2 T. shallots, minced

1/4 cup olive oil

1 T. granulated sugar

1 T. minced garlic

1 T. dry mustard

1 tsp. finely chopped fresh oregano

1 T.​ finely chopped fresh basil

1 T. finely chopped fresh marjoram

1 tsp. salt

1/4 tsp. freshly ground black pepper

For the Pheasant:

 

1 (2- to 3-pound) whole pheasant, preferably farm-raised

1/4 tsp. salt, optional

1 small onion, halved

 

In a large zip-top plastic bag, combine wine (or water), vinegar, shallots, olive oil, sugar, garlic, dry mustard, oregano, basil, marjoram, 1 tsp. salt, and pepper until well mixed. Sprinkle salt in the inside cavity of the pheasant, if desired. Place the whole bird in the marinade, moving it around so the marinade reaches all parts of the bird. Refrigerate it for 30 minutes. Heat the oven to 325 F. Remove the pheasant from marinade, but do not rinse it off. Place bird in a lidded roasting pan that is just slightly bigger than the bird. Place bird, breast-side up in the roasting pan. Place the halved onion in the cavity of the bird. Cover and roast for 30 minutes. Remove the lid, baste bird and let it continue to roast for approximately 30 more minutes without the lid so it will brown. The pheasant is done when the thighs move easily and the juices run clear. Remove the pheasant and allow the meat to rest for at least 5 minutes before carving and serving.  Serving Suggestions: As with most poultry, pheasant benefits from an accompaniment of a chutney such as pickled raisins when serving. You can serve your pheasant with side dishes such as roasted potatoes or rice pilaf and steamed or roasted vegetables such as carrots, broccoli, and cauliflower.

Wild Mushrooms and Lardo on Rye

Wild Mushrooms and Lardo on Rye

Wild Mushrooms and Lardo on Rye

1 pound (454 g) mixed wild mushrooms: porcini, chanterelle, morel, boletus, etc. (substitute with any selection of cultivated and/or wild mushrooms)

2 T. (30 ml) butter

3 T. (45 ml) olive oil, divided

1/4 cup (60 ml) finely chopped shallots

1 T. (15 ml) fresh thyme leaves

Salt and pepper

½ cup (120 ml) dry white wine

1 cup (240 ml) heavy cream

4 toasted slices of rye bread

2 C. (480 ml) grated Fontina cheese (or substitute with mozzarella or old cheddar)

4 ounces (114 g) Italian lardo (from Valle d’Aosta, if possible), cut into thin strips

Italian parsley, chopped finely, for garnish

 

Clean mushrooms with damp cloth, trim woody ends of stems, and slice. Add butter and 1 T. (15 ml) of olive oil to a large skillet on medium heat. Add mushrooms, making sure the skillet is not overcrowded. Leave mushrooms to cook for 3-5 minutes or until bottoms are browned. Flip mushrooms and add shallots, thyme leaves, salt, and pepper to skillet. Cook for another 7-10 minutes, flipping once. Once moisture has evaporated, add dry white wine to skillet and reduce by at least half. Add heavy cream and continue cooking, stirring periodically. Drizzle toast with remaining olive oil. Broil 1 side of bread until golden. Flip over. Divide grated Fontina between slices of toast. Add cheese and broil again until cheese is melted and golden. Remove toast from oven and top each piece with sautéed mushrooms and paper-thin slices of lardo. Garnish with finely chopped Italian parsley.

Raspberry Twist Smoothie

Raspberry Twist Smoothie

Raspberry Twist Smoothie

Creamy, frothy, and lightly sweet, this pretty in pink smoothie is a snap to put together and goes a long way to keeping you satisfied through the morning.

 

½ C. Frozen Raspberries

½ Banana, sliced, Frozen

Juice 1 small Orange

¼ C. Unsweetened Almond Milk

¼ C. Greek Yogurt

1 T. Almond Butter

1 C. Raw Spinach

 

Blend on high until smooth.

Roasted Vegetable Soup

Roasted Vegetable Soup

Roasted Vegetable Soup

 

3 large carrots, peeled and coarsely chopped

3 stalks celery, coarsely chopped

1 large onion, coarsely chopped

1 T. extra-virgin olive oil

8 cloves garlic, chopped

4 cups water

1/4 cup dried mushroom pieces (Italian porcini, if possible)

1/4 tsp. dried thyme

Salt, and black or red pepper to taste

 

Preheat oven to 500 degrees. Place the carrots, celery and onion in a small (8×8-inch) nonstick pan or dish with the olive oil. Toss  to coat the vegetables. Bake for 10 minutes. Remove pan from oven, add the garlic, and toss again. Bake for another 10-15 minutes until the vegetables are browned. Remove pan from oven, add 1 cup of water and stir to loosen any vegetables that may be stuck. Pour this into a pot with the remaining ingredients. Bring to a boil, reduce heat, cover, and simmer for 30 minutes.. Season to taste with salt, and black or red pepper, and serve or use as the base for other soups, stews or pasta dishes.

Spam Fried Rice III

Spam Fried Rice III

Spam Fried Rice

 

2 T. canola oil, divided

1 T. sesame oil

12-oz (340-g) container regular Spam, diced

6 garlic cloves, roughly chopped

6 C. (1.5 L) cooked rice

1 T. fish sauce

2-4 T. sambal oelek

6 scallions, chopped

4 eggs, beaten salt, to taste

2-3 scallions, chopped, for garnish

Extra eggs, fried, for serving, if desired

 

In a pan on medium-high, heat 1 tbsp canola and sesame oil. Add Spam and cook until browned, 3 to 5 minutes. Add garlic, and cook until just golden, another 3 minutes or so. Add rice, fish sauce, sambal oelek, and scallions. Stir to integrate Spam and garlic into rice and to coat the rice in fat and sambal. Make a well in center of rice and add remaining 1 tbsp canola oil. Pour eggs into well, and, stirring rapidly, cook eggs until scrambled. Once cooked, stir to mix rice with eggs. Taste and adjust seasonings as needed. Garnish with scallions.

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.