Salted Olive Crisps (Croquets Sales Aux Olives)

Salted Olive Crisps (Croquets Sales Aux Olives)

Merry Christmas!

 

Salted Olive Crisps (Croquets Sales Aux Olives)

½ C. all-purpose flour

½ C. whole wheat flour

1 tsp. granulated sugar

½ tsp. dried thyme

½ tsp. sea salt

½ tsp. baking soda

½ tsp. black pepper

1 C. buttermilk

â…“ C. almonds, coarsely chopped

â…“ C. pitted olives, coarsely chopped

Preheat oven to 350 degrees Fahrenheit. Lightly oil a 9-inch loaf pan and line with parchment paper. Whisk flours, sugar, thyme, sea salt, baking soda, and black pepper in a large bowl. Stir in buttermilk. Fold in almonds and olives. Pour batter into prepared loaf pan. Bake for 30 minutes. Remove from oven. Decrease oven to 325 degrees Fahrenheit. Slice loaf into ¼ inch thick slices or thinner, if possible. Lay the slices in a single layer on a parchment lined baking sheet. Bake for another 30 minutes, flipping halfway through, or until both sides are golden brown. Let cool on a wire rack.

Grilled Asparagus, Poached Egg, Hot Bacon Dressing

Grilled Asparagus, Poached Egg, Hot Bacon Dressing

I don’t have a recipe for this, and not sure where I found the image.  I am thinking it must have come from a cookbook and scanned, because there’s no match with a reverse image lookup.

Grilled asparagus and a poached egg don’t need a recipe, but I am not sure what the bacon dressing is.  It looks like lardons, cooked until rendered, and then the bacon grease (the darker fleckeled bits in the liquid) with some kind of vinaigrette?

It looks tasty.  Rich!  But tasty.

Spanish White Bean Salad

Spanish White Bean Salad

Spanish White Bean Salad

400 grams cannellini beans (drained and rinsed)

2 red pepper (skinned, in oil, cut into long strips)

2 spring onions (sliced)

1 T. capers (rinsed)

2 T. white wine vinegar

1 T. extra-virgin olive oil

salt (to taste)

black pepper (to taste)

 

Put all the ingredients in a bowl and mix gently together.  Serve as a tapas, side dish or even as a main meal.

Shrimp with Snow Peas, Garlic & Red Pepper Flakes

Shrimp with Snow Peas, Garlic & Red Pepper Flakes

Shrimp with Snow Peas, Garlic & Red Pepper Flakes

1 pound shelled and deveined medium shrimp

Kosher salt and freshly ground black pepper

2 tablespoons olive oil

1/2 teaspoon crushed red pepper flakes

2 garlic cloves, minced

1/2 pound snow peas (about 3 cups)

1/3 cup reduced-sodium soy sauce

1 teaspoon cornstarch

2 teaspoons sesame oil

 

Put a large skillet over high heat. Season the shrimp on both sides with salt and black pepper. Add the olive oil to the pan. Add the shrimp, spreading them out in an even layer on the bottom of the pan, and cook, without stirring, until they begin to brown, about 2 minutes. Flip the shrimp and scoot them to one side of the pan. To the open space, add the red pepper flakes, garlic, and snow peas. Cook, without stirring, until the snow peas begin to brown, about 2 minutes. Meanwhile, in a small bowl, whisk together 2 tablespoons water, the soy sauce, cornstarch, and sesame oil. Pour the cornstarch mixture into the pan and cook until the sauce comes to a simmer and starts to thicken, about 30 seconds. Remove from the heat, stir well to combine, and serve.

WIW: Waffled Portabello Mushroom with Italian Herbs

WIW: Waffled Portabello Mushroom with Italian Herbs

WIW: Waffled Portabello Mushroom with Italian Herbs

1/4 C. extra-virgin olive oil

1/4 C. neutral-flavored oil, such as canola

1 T. Italian herbs (or 1 tsp. each dried rosemary, dried basil, and dried oregano)

1/4 tsp. salt

1/4tsp. freshly ground black pepper

2 portobello mushrooms, stems snapped off and discarded

 

In a shallow bowl or deep dish, combine the oils, herbs, salt and pepper. Stir to evenly distribute the herbs. To prepare the mushrooms, scoop out the gills with a spoon and wipe down the mushroom cap with a damp paper towel to remove any dirt. Place the mushroom caps in the oil mixture and marinate for at least 30 minutes, turning them over about halfway through. Preheat the waffle iron on medium. Place the mushrooms, cap side up, in the waffle iron and close the lid . Check the mushrooms after 5 minutes The caps should be soft and cooked through. Remove the mushrooms from the waffle iron and serve. VARIATION: Top with melted cheese: When the mushrooms have cooked for 5 minutes, lift the lid, place slices of mozzarella or fontina atop the mushrooms, and close the lid for 20 seconds If the cheese has not melted sufficiently, continue cooking with the lid down for another 10 seconds.

Savory Mortadella, Garlic, and Caper Puff-Pastry Waffle

Savory Mortadella, Garlic, and Caper Puff-Pastry Waffle

WIW: Savory Mortadella, Garlic, and Caper Puff-Pastry Waffle

Follow the recipe for WIW: Crisp, Flaky, Pepperoni Pizza Puff Pastry Waffles , rolling puff pastry to a 16” square, topping it with mortadella, garlic and capers, then rolling it up and twisting into a spiral.

¼ C. EVOO

1/4 C. loosely packed parsley leaves and tender stems (about 4 sprigs)

5 medium garlic cloves

1 T. capers

Kosher salt and freshly ground black pepper

1/4 lb. thinly sliced mortadella or bologna

All-purpose flour, for dusting

1 (1/2-lb.) sheet frozen puff pastry, thawed

 

Preheat a Belgian waffle iron according to manufacturer directions. Combine olive oil, parsley, garlic, and capers and, using a mini food processor or an immersion blender, process into a semi-smooth sauce. Season with salt and pepper. Lightly dust a work surface. Lay out puff pastry sheet, lightly flour top, and roll into an approximate 16- by 16-inch square. Spread garlic sauce on puff pastry, leaving a 1 inch border on all edges. Layer mortadella on top, leaving a 1-inch border on all edges. Roll puff pastry sheet away from you like a jelly roll. When completely rolled, pinch seam to seal. Pinch ends of puff pastry to seal, then coil into a disk-shaped spiral. Place spiral in center of preheated waffle iron. Cook until puff pastry is deep golden brown on all surfaces and an instant-read thermometer inserted into the center registers 190 to 200°F, about 12 minutes. Transfer to a cutting board, cut into wedges, and serve immediately.

 

Prosciutto and Ricotta Crostini with Honey Recipe

Prosciutto and Ricotta Crostini with Honey Recipe

Prosciutto and Ricotta Crostini with Honey Recipe

1 baguette, sliced on the diagonal into 1/2-inch slices
1 T. olive oil
1 C. ricotta cheese
1/2 pound prosciutto
2 C. arugula
2 T. honey

Preheat oven to 350 degrees F. Lightly brush bread slices with olive oil, and then bake in the oven for 2-3 minutes until the edges begin to brown. Spread ricotta cheese onto each toasted bread slice, and then top with a slice of prosciutto, arugula leaves and a drizzle of honey.

Chicken Thighs with Caramelized Onion and Bacon Dressing

Chicken Thighs with Caramelized Onion and Bacon Dressing

Chicken Thighs with Caramelized Onion and Bacon Dressing

3 slices lower sodium less fat bacon

3 large onions, halved and sliced (3 C.)

2 C. multigrain ciabatta rolls cut into 1/2-inch cubes and dried* (2 1/2 ounces)

1/2 C. reduced-sodium chicken broth

1/4 C. refrigerated or frozen egg product, thawed, or 1 egg, lightly beaten

2 T. snipped fresh parsley

1/4 tsp. ground black pepper

4 large skinless, boneless chicken thighs (about 1 pound)

1 T. olive oil

Preheat oven to 400 degrees F. Heat a large skillet over medium heat. Cook the bacon in hot skillet about 10 minutes or until brown and crispy, turning once. Remove and drain bacon on paper towels. Reserve 1 T. of the bacon drippings in skillet. Add onions. Reduce heat to medium-low. Cook, covered, for 13 to 15 minutes or until onions are tender, stirring occasionally. Uncover; cook and stir over medium-high heat for 3 to 5 minutes or until golden. Remove from heat. Chop the bacon. In a medium bowl combine the bacon, caramelized onions, bread cubes, broth, egg product, 2 T. parsley, and the pepper. Stir gently to combine. Divide dressing mixture among four individual 12- to 14-ounce casserole dishes; set aside. In the same skillet cook the chicken in hot oil over medium heat about 5 minutes or until browned, turning once. Place one chicken thigh on dressing mixture in each casserole. Bake, uncovered, for 15 to 20 minutes or until an instant-read thermometer inserted in stuffing registers 165 degrees F. Before serving, sprinkle with additional parsley. *Tip: To dry bread cubes, spread them in an even layer in a 15 x 10 x 1-inch baking pan. Bake in a 300 degrees F oven for 10 to 15 minutes or until cubes are dry, stirring twice; cool. (Cubes will continue to dry and crisp as they cool.) Or let bread cubes stand loosely covered at room temperature for 8 to 12 hours.

 

Yield: 4 servings

Calories: 288

Fat: 9g

Fiber: 3g

Blueberry Baked Oatmeal

Blueberry Baked Oatmeal

Blueberry Baked Oatmeal

2 1/2 cups blueberries (fresh or thawed frozen)

1 cup rolled oats

2/3 cups milk plus 1/2 cup of milk of choice

3 to 6 tablespoons pure stevia

3 1/2 tablespoons melted coconut oil

3 tablespoon ground flax

2 teaspoons pure vanilla extract

1/2 teaspoon salt

1/2 cup shredded coconut

1/2 teaspoon cinnamon, optional

 

Heat oven to 365 degrees F. Lightly cover an 8 inch pan with baking spray; set aside. Combine blueberries and rolled oats in a bowl. Pour evenly into prepared pan.  In a mixing bowl, whisk together 2/3 milk and all remaining ingredients (reserving the remaining 1/2 cup milk). Spread this mixture evenly over the blueberry layer and stir quickly. Top with reserved milk.  Bake for  35 minutes, or until golden. Remove from oven and allow to sit for 5 minutes before cutting into slices or a large cookie cutter. Served topped with fresh blueberries and pure maple syrup, if desired. Refrigerate leftovers in a covered container for up to 3 days or freeze for up to a month.

Quick and Healthy Taco Salad

Quick and Healthy Taco Salad

Quick and Healthy Taco Salad

1⁄3 C. light sour cream
1⁄3 C. low-fat yogurt
½ C. chopped cilantro, loosely packed
2 T. lime juice (about 1 lime)
1⁄8 tsp. garlic salt

1 medium red bell pepper, diced
3⁄4 pound lean ground beef
1/2 tsp. chili powder
3⁄4 C. salsa
6 C. chopped romaine lettuce
2 green onions, sliced
3⁄4 C. low-fat Mexican blend cheese
2 medium tomatoes, cut into wedges
Reduced fat tortilla strips, optional

For the dressing, combine all the ingredients in a blender and blend until smooth. For the salad, spray a large non-stick skillet with cooking spray and place over medium heat. Add diced pepper and sauté 3 to 4 minutes or until slightly softened. Add the beef and chili powder to the pan and sauté 5 to 6 minutes or until meat is well browned. Stir in the salsa and cook for one minute to combine. Remove from heat. To assemble, place 1½ C. chopped lettuce on each of four plates. Top each salad with 3/4 C. of the meat mixture. Sprinkle on ¼ of the green onions, 3 T. cheese, and 3 T. of dressing. Garnish with tomato wedges and optional tortilla strips, if desired.

 

Yield: 4 servings

Calories: 280

Fat: 14g

Fiber: 3g

Marocha

Marocha

Marocha

A marocha is a woman with dark hair and smoky coloring; it’s also slang for a party girl, the one who’s always going out and hitting the dance floor. This drink tastes how a marocha looks: earthy papaya (which becomes buttery when pureed) paired with smoky mezcal and brightened with orange juice. It’s also what a marocha might drink to get the night going.

 

2 shots papaya puree

1 shot smoky mezcal

¼ C. fresh orange juice

 

Pour the papaya puree into a glass, then fill the glass with ice. Add the mezcal and orange juice and stir well.

Egg-and-Tomato Breakfast Sandwich to Go

Egg-and-Tomato Breakfast Sandwich to Go

Egg-and-Tomato Breakfast Sandwich to Go

1 piece (6 inches long) baguette

2 slices cheddar cheese

2 large eggs

1 tsp. butter

Coarse salt and freshly ground pepper

2 large tomato slices

1/4 C. fresh basil leaves

 

Preheat oven to 350 degrees. Cut bread horizontally. Lightly toast in oven, cut sides up. Top with cheese (1 slice on each side), and continue to cook in oven until cheese melts, 1 to 2 minutes. Meanwhile, fry eggs in butter; season with salt and pepper. Place eggs on bottom half of bread. Top with tomatoes and basil. Sandwich with top bread half and press down slightly. Wrap tightly in parchment.

Tuna Mini Melts with Rosemary

Tuna Mini Melts with Rosemary

Tuna Mini Melts with Rosemary

Italian tuna in olive oil, lightly drained

1 small shallot, finely chopped

1 large sprig rosemary, leaves stripped and finely chopped

Black pepper

4 slices provolone cheese, deli sliced

16 rounds sliced sesame baguette

2 T. butter

 

Mash tuna with finely chopped shallot, rosemary and black pepper. Quarter the sliced cheese. Build mini sammies of bread, cheese, tuna, cheese, bread. Melt butter in skillet over medium heat. Grill sandwiches on both sides until golden. Remove from skillet and serve

Waffled Sweet Potato Gnocchi

Waffled Sweet Potato Gnocchi

WIW: Waffled Sweet Potato Gnocchi

1 large baking potato (such as russet) and 1 large sweet potato (about 1½ lb. total)

1¼ C. all-purpose flour, plus more for flouring the work surface

½ C. grated Parmesan cheese

1 tsp. salt

½ tsp. freshly ground black pepper

Dash of grated nutmeg (optional)

1 large egg, beaten

Nonstick cooking spray or melted buter

Pesto or Waffled Sage and Butter Sauce

 

Preheat the oven to 350°F. Bake the potatoes until easily pierced with a fork, about an hour. Let the potatoes cool slightly, then peel them. (They may be just shy of the texture you’d want in a baked potato, but keep in mind they’re being cooked again later.) Pass the potatoes through a food mill or a ricer or grate them over the large holes of a box grater and into a large bowl. Add the 1 1⁄4 C. flour to the potatoes and use your hands to mix them together, breaking up any lumps of potato along the way. Sprinkle the cheese, salt, pepper, and nutmeg over the dough and knead lightly to distribute evenly. Once the flour and potatoes are combined, make a well in the center of the bowl and add the beaten egg. Using your fingers, work the egg through the dough until it starts to come together. It will be slightly sticky. On a lightly floured surface, gently knead the dough a few times to bring it together. It should be moist, but not wet and sticky. If it’s too sticky, add 1 T. flour at a time, up to 1⁄ 4 C.. Roll the dough into a log and cut it into 4 pieces. Roll each piece into a rope about the diameter of your thumb and then use a sharp knife to cut into 1-inch segments. Preheat the waffle iron on medium. Coat both sides of the waffle iron grid with nonstick spray, or butter the grids using a silicone pastry brush. Turn down the oven to its lowest setting and set aside a baking sheet to keep the finished gnocchi warm. Gently shake off any residual flour from the gnocchi and place a batch on the waffle iron, leaving a bit of space for each to expand. Close the lid and cook until the grid marks on the gnocchi are golden brown, 2 minutes. Repeat with the remaining gnocchi, keeping the cooked gnocchi warm on the baking sheet in the oven. Serve hot with Pesto Sauce or Waffled Sage and Butter Sauce. Variation: There’s another method possible: shaping the gnocchi in the waffle iron and boiling them. Follow the recipe through Step 6. Do not turn on the waffle iron. Dust the gnocchi lightly with flour, place them in the waffle iron, leaving space for the gnocchi to spread a bit, and close the lid. After 10 seconds, lift the lid, remove the gnocchi, and set them aside on a plate. Repeat until you’ve shaped all the gnocchi. At this point, the gnocchi can be boiled until they float, about 2 minutes, or flash-frozen in a single layer on a baking sheet for an hour, and then transferred to a zip-top bag for storage in the freezer. Frozen gnocchi will take an extra minute to cook.

 

Waffled Sage and Butter Sauce

 

Preheat waffle iron. Melt ½ stick salted butter and dip 16 large sage leaves into butter, then transfer them to the waffle iron. Cook until crispy and slightly browned, about a minute. Pour butter over gnocchi and garnish with sage.

Pub-Style Cheese Spread

Pub-Style Cheese Spread

Pub-Style Cheese Spread

 

½ cup beer

1 pound white Cheddar cheese, grated

4 tablespoons butter, softened

2 tablespoons snipped fresh chives

2 tablespoons finely chopped fresh parsley

1 tablespoon grated sweet onion

1 teaspoon lemon juice

1/2 teaspoon dry mustard

3 cloves of garlic, peeled and halved

 

In a blender or food processor, combine the beer, Cheddar, butter, chives, parsley, onion, lemon juice, and mustard. Process until blended and smooth. Spoon one-third of the mixture into a crock or jar with an airtight cover. Push 2 garlic halves into the mixture. Add another one-third of the mixture. Insert 2 more garlic halves. Fill the crock with the remaining cheese mixture and garlic. Cut a circle of wax paper to the size of the crock top; cover the cheese mixture with the wax paper. Seal the crock tightly. Age the spread in the refrigerator and remove garlic cloves before serving.

Pepper and Herb Stir-Fry

Pepper and Herb Stir-Fry

Pepper and Herb Stir-Fry

4 each of red, yellow, and light green peppers (about 2 lb. total)

1 bunch flat-leaf parsley

1 bunch fresh basil

1 bunch fresh chives

2 cloves garlic

2 T. olive oil, or more to taste

Salt and pepper, to taste

Juice of 1/2 lemon

 

Stem and seed peppers, cutting them into large 1- or 2-inch pieces. Make a rough chop of the parsley, basil, and chives. Mince garlic. Over high heat, add oil to a sauté pan. Put in all the peppers at once and stir every minute or so as they cook for about 5 minutes. When they wilt slightly, add garlic, cooking 1 minute more. Toss in all herbs, salt and pepper to taste, and turn off heat. Let herbs cook from the pan heat and add the lemon juice to finish.

Chef John’s Beef Stroganoff

Chef John’s Beef Stroganoff

Too many of the meals I’ve seen on menu plan sites call for using canned products like beef gravy, or canned soups, and so on.  I was pleasantly surprised to find this Beef Stroganoff recipe on emeals that called for making a roux to thicken the wine and stock sauce.  I liked the flavor and thickness from creme fraiche instead of sour cream as well.  Of course, I often meddle, and I added fresh thyme and a tablespoon or so of tomato paste (the kind in the tube, so I can squeeze out just what I want and not have to use or waste an entire can).  Hunting down the recipe online it appears they took it from allrecipes.  Or vice versa.  I liked this a lot.  The meat was tender, but mine was saucier than the pic below.  I prefer it saucier!

1 tablespoon vegetable oil (I used EVOO)

2 pounds beef chuck roast, cut into 1/2-inch thick strips

salt and pepper to taste

1 tablespoon butter

1/2 medium onion, sliced or diced

8 ounces sliced mushrooms

2 cloves garlic, minced

1 1/2 tablespoons all-purpose flour

1/2 cup white wine

2 cups beef broth, divided (I used 2 1/2 because I wanted a saucier… sauce)

(1 T. Tomato Paste, my addition)

(Fresh Thyme from 2-3 sprigs, my addition.

3/4 cup creme fraiche

1 tablespoon fresh chopped chives

salt and pepper to taste

Season beef generously with salt and pepper. Heat oil in a large skillet over high heat until nearly smoking. Stir in beef; cook, stirring constantly, for 6-7 minutes, until liquid evaporates and meat browns. (I wanted nicely browned beef, so I browned mine in 3 batches for less crowding and steaming of the beef) Remove meat from the pan and set aside. Stir butter, mushrooms and onions into the pan; cook and stir over medium heat until the vegetables are lightly browned.  Add garlic and stir for 30 seconds. Stir in flour; cook for 1-2 minutes until incorporated. (The butter and oil were absorbed by the mushrooms, so I added a little more butter, and melted it and used that to make my roux with the flour).  Stir in wine and 1 cup of stock (I added the tomato paste here), scraping the bottom of the pan to release any browned bits. Bring to a simmer, cook for 3-4 minutes, until the sauce thickens. Return beef to the pan. Stir in remaining cup of stock (added the thyme here); bring to a simmer and cook on low heat for about 1 hour with the lid on, until the beef is tender and the sauce is thick. Stir every 20 minutes. Stir in creme fraiche. Stir in chives (I sprinkled on top only, because the kidlet v.2 wouldn’t have eaten it.  Still didn’t, but wanted best shot!). Season with salt and pepper to taste.

Ways to Enjoy Fresh Cranberries

Ways to Enjoy Fresh Cranberries

Ways to Enjoy Fresh Cranberries

 

Cranberries have a special place in my heart.  The best place that I lived while growing up was perched on the edge of a cranberry bog in a tiny town in northwest Washington, near the coast.  (My love of blueberries started back then too, with several bushes in the back yard).  It wasn’t that we ate them; I don’t think we considered them food at my tender age, hah! but on the bog was a magical place to grow up.

In a smoothie: Freeze a bag of fresh cranberries, then whirl some with frozen blueberries, vanilla-flavored yogurt, orange juice, and a little honey.

In pancakes or muffins: Substitute 3/4 C. fresh cranberries and 1/2 C. chopped dotes for each C. blueberries in your favorite pancake or muffin recipe.

In a granita: Simmer 2 C. water, I C. fresh cranberries, 3/4 C. sugar, and 1 tsp. grated orange peel until cranberries pop. Puree in a blender, strain, and freeze until firm, then scrape with a fork to create fluffy crystals.

In dressing for roast poultry: Add a handful of fresh cranberries, some chopped apples, toasted pecans, sage, and a little maple syrup to a bread stuffing mix.

A fresh cranberry salsa over cream cheese.

In chutney: Cook fresh cranberries with some golden raisins, brown sugar, a little cider vinegar, minced ginger, star anise, ground cinnamon, ground cloves, and pepper for about 5 minutes.

Cranberry Ice: Place cranberries into the bottom on a bundt (or other decorative) pan, add water and freeze. A decorative floating ring to spice up a holiday punch.

Cranberries are too tart for most people to want to eat them out of hand, but you can sweeten them and use them along with other fruits in a fruit salad or toss a handful into a lightly sweetened smoothie. Chop cranberries and toss with sugar, then allow to macerate briefly if you would prefer a sweeter taste. Try stirring sweetened raw cranberries into yogurt for a healthy breakfast or even tossing a few on top of your morning oatmeal.

Holiday Cocktails:  Bourbon & Cranberries, Cranberry Champagne Cocktail

Their tart freshness is good for cutting through rich savory dishes as well, like pork chops or sausage meatballs.

Cranberry Grilled Cheese

Cranberry & Goat Cheese Crostini

Blue Hawaiian

Blue Hawaiian

Blue Hawaiian

1 oz Light rum

2 oz Pineapple juice

1 oz Blue Curacao liqueur

1 oz Cream of coconut

1 Cherry

1 slice Pineapple slice

 

Pour light rum, blue caracao, pineapple juice and cream of coconut into shaker with ice. Shake well. Strain into glass. Garnish with pineapple slice and cherry.

Ploughman’s Sandwich

Ploughman’s Sandwich

Ploughman’s Sandwich

rosemary raisin bread

Olive oil

1 red onion, cut into thick slices through the root

6 T. balsamic vinegar

Salt and pepper

8 thick slices Raisin and Rosemary bread

A couple of knobs butter

1 curly leaf lettuce

8oz. Strong Cheddar Cheese, thickly sliced

 

To make the onion marmalade, heat a little oil in a pan, throw in the onion and leave on a low heat to cook down slowly, adding a little water if needed. When soft add the balsamic vinegar and continue to cook for a few minutes. Season the marmalade to taste. Spread the Raisin and Rosemary Bread with butter and make up each sandwich with lettuce leaves, onion marmalade, a couple of slices of Cheddar and seasoning.

Poached Eggs with Tomato Hash on Toasted Egg Bread

Poached Eggs with Tomato Hash on Toasted Egg Bread

Poached Eggs with Tomato Hash on Toasted Egg Bread

 

1 egg

2 egg whites

¼ cup skim milk

6 1-inch slices egg bread

1 teaspoon butter

Hash

 

4 ounces turkey breakfast sausage

2 tablespoons minced shallots

2 cups seeded and chopped fresh tomatoes

2 tablespoons finely chopped sun-dried tomatoes (packed in oil and drained)

1/2 teaspoon rubbed sage

salt and freshly ground black pepper

¼ cup vinegar

6 eggs

3 tablespoons freshly grated Parmesan cheese

 

Whisk together the egg, egg whites, and milk. Dip slices of bread in egg mixture and set aside. Melt butter in a large nonstick skillet and pan-toast the bread slices until they are golden brown on both sides. Arrange on a foil-covered baking sheet and set aside. Make the hash filling by cooking the sausage in the same skillet, breaking it up as finely as possible while it lightly browns. Remove from the pan onto paper towels and wipe out the pan. Add shallots and fresh tomatoes to the pan and cook for a few minutes. Next, add sun-dried tomatoes and cook a few minutes longer. Finally, add sausage and seasonings and cook briefly. This can be done ahead and stored, covered, in the refrigerator. Preheat broiler. Prepare a large saucepan for cooking eggs by adding the vinegar to 4 inches of water; bring to a simmer. Crack each egg into a small dish and slip it into the simmering water. Poach for 2 to 4 minutes to desired doneness; remove with a slotted spoon and place on a paper towel to drain. Spoon about 3 tablespoons tomato-sausage filling onto each piece of toast, leaving a small depression for the egg Slip the egg into the hot filling.  Sprinkle the Parmesan over the tops of the eggs. Broil 6 inches from heating element for 30 seconds and serve immediately.

Parsnip & Carrot Chips

Parsnip & Carrot Chips

Parsnip & Carrot Chips

Choose the largest and broadest carrots and parsnips among those available at the store; smaller, more slender ones won’t form large enough strips to be fruitful for frying. These have a light and delicate crunch and natural sweetness that make for an interesting change of pace from the traditional potato chip.

3 large carrots (about 1 pound)

2 large parsnips (about 1 pound)

Vegetable oil, for frying

1 tsp. kosher salt or flaky or coarse sea salt

1/2 tsp. minced fresh thyme

 

After peeling one of the carrots, use the vegetable peeler to peel away long strips from the whole length of the carrot, allowing the strips to drop into a large bowl. Turn the carrot in your hand about one-quarter turn after every 4 or 5 strips, so you’ll generally have strips of similar width and length overall. Do the same with the remaining carrots and the parsnips, both of which have a tough core that should be discarded once you get there (the color tends to change slightly). Pour about 2 inches of oil into a large heavy saucepan (the oil should not come more than halfway up the sides of the pan). Bring to 375°F over medium heat. While the oil is heating, combine the salt and thyme in a small dish and rub them together between your fingers for a bit to release the aromatics of the thyme. Carefully add a handful of the vegetable strips to the oil and fry until lightly browned and crisp, 1 to 2 minutes. Use the back of a slotted spoon to gently press the strips down into the oil and spread them out a bit to help ensure even cooking. When crisped, lift out the strips and scatter them on paper towels to drain. Repeat with the remaining vegetable strips, allowing the oil to reheat between batches as needed. Transfer the chips to a serving bowl, sprinkle the thyme-salt mixture over them, and serve. They will be best served shortly after frying.

Cat Cora’s bacon-cheddar waffles with whiskey maple syrup

Cat Cora’s bacon-cheddar waffles with whiskey maple syrup

WIW: Cat Cora’s bacon-cheddar waffles with whiskey maple syrup

 

4 strips bacon, cooked and crumbled

1 C. all-purpose flour

1/4 tsp. baking soda

1 1/4 tsp. baking powder

1/2 tsp. salt, plus more to taste

1/4 tsp. black pepper

1 egg

1 C. buttermilk

3 T. melted butter

3/4 C. grated sharp cheddar

3 scallions, thinly sliced

 

1 1/2 C. good quality maple syrup

2 T. whiskey

1 tsp. maple extract

 

In a small bowl, whisk together flour, baking soda, baking powder, salt, and pepper. In a medium bowl, whisk together 1 egg, buttermilk, and 1 T. melted butter. Add dry ingredients to wet ingredients, whisking until smooth. Add crumbled bacon, cheddar, and almost all scallions to batter. Heat a waffle maker and brush with melted butter. Cook waffles in batches until golden. Garnish with remaining scallions and drizzle with syrup. For the syrup: Mix all together and store in refrigerator until ready to use.

Grilled Skirt Steak with Mushroom Gravy

Grilled Skirt Steak with Mushroom Gravy

Grilled Skirt Steak with Mushroom Gravy

1 pound Skirt Steak

3 cups Mushrooms (quartered)

1/2 small Onion (thinly sliced)

1 1/2 cups Beef Stock

3 tablespoons Sour Cream

Olive Oil

Kosher Salt

Freshly Ground Black Pepper

2 tablespoons Cornstarch

2 tablespoons Unsalted Butter

1/4 cup Parsley (chopped)

 

Preheat grill to medium-high heat. Season the Skirt Steak on both sides with Salt and Freshly Ground Black Pepper. Drizzle the Steak with Olive Oil. When the grill is hot, sear the Steak for 3 minutes with the lid down. Then flip and cook for another 2 minutes with the lid down for medium rare (or cook to desired doneness). Remove to a cutting board and set aside. Meanwhile, place a large sauté pan over medium-high heat. When the pan is hot, add a drizzle of Olive Oil along with the Mushrooms and Onions. Cook until the Mushrooms start to brown and the Onions begin to soften. Add the Butter and season with Salt and Freshly Ground Black Pepper. Flip and move the Vegetables around to evenly caramelize and cook. Then, whisk in the Beef Stock. In a separate bowl, whisk together the Sour Cream and Cornstarch.  Bring to a simmer then finish the sauce by whisking in the Sour Cream-Cornstarch Mixture. Thinly slice the Skirt Steak, cutting against the grain. Spoon the Mushroom Gravy on top of the sliced Steak. Garnish with Parsley and serve immediately.

Clams in Green Sauce (Almejas en Salsa Verde)

Clams in Green Sauce (Almejas en Salsa Verde)

Clams in Green Sauce (Almejas en Salsa Verde)

18-20 Hard Shell Clams, scrubbed, steamed open, and cooking liquid strained and reserved

2 cloves Garlic, chopped

1 T. Olive Oil

1 T. Flour

¼ C. freshly shelled Peas

1-3 T. finely chopped Parsley

Salt & Pepper

Lemons, quartered

 

In deep skillet or cazuela, sauté garlic in oil until golden brown.  Stir in flour, then add reserved clam cooking liquid, peas, parsley, and salt and pepper to taste.  Bring to boil, reduce heat, add clams and summer 5 minutes.  Serve hot, accompanied by lemons.

Oven Porcupine Meatballs

Oven Porcupine Meatballs

Oven Porcupine Meatballs

1 pound ground beef

½ C. uncooked regular rice

½ C. water

1/3 C. chopped onions

1 tsp. salt

½ tsp. celery salt

1/8 tsp. garlic powder

1/8 tsp. black pepper

1 can (15 oz.) tomato sauce

1 C. water

2 tsp. Worcestershire sauce

 

Heat oven to 350º. Mix meat, rice, ½ C. water, onion, salts, garlic powder, and pepper. Shape mixture into meatballs. Place meatballs in ungreased, 8 x 8 x 2 baking dish. Stir together remaining ingredients. Pour over meatballs. Cover with aluminum foil. Bake 45 minutes; uncover and bake 15 minutes longer.

Feijoada Completa (Iconic Brazilian Black Bean Stew)

Feijoada Completa (Iconic Brazilian Black Bean Stew)

Feijoada Completa (Iconic Brazilian Black Bean Stew)

¼ lb. salted Pork Ears

1 Salted Pork Feet

1 salted Pork Tail

3 lb. Black Beans

2 Bay Leaves

2 C. Yellow Onions, large dice

1 lb. Carne Seca (3” pieces)

2” thick sliced Pork Ribs

1 lb. Linguiça (Brazilian Sausage)

¼ C. Cachaça (fermented sugar cane liquor)

1 small Orange, whole, pierced with knife

2 T. Canola Oil

¼ C. finely chopped Garlic

 

Molhi de Tomato

 

¼ C. Malagueta Peppers, preserved

Molho de Tomate Tomatoes, seeds removed, finely diced

½ C. Yellow Onion, finely diced

½ C. finely chopped Cilantro

2 Malaguetta Peppers, finely minced

¼ C. White Vinegar

3 T. EVOO

Salt to taste

Broth reservedfrom cooking feioada, as needed

 

Sides:

White Rice

Couve (Brazlian Style Kale)

Yuca, peeled, boiled, quartered, fried

Farofa Tradicional

Oranges, peeled and sliced

 

Note:  Cooking in a clay pot will enhance the flavor and texture of the dish and makes a nice tableside presentation.  Clay pots conduct heat well and keep food warm.  One day prior to cooking, wash the salted meats in running water to remove excess salt. Soak the meats in water overnight in the refrigerator, changing the water once. Cook the beans in a stockpot with enough water to cover twice the volume of the beans. Add the pig’s ear, feet, tail, bay leaves, and yellow onions. Cook the mixture for 1 hour. Add the carne seca, pork ribs, and continue cooking for 1 hour. Check the beans for doneness and once the cooked beans and meats are cooked through, add the whole linguiça sausage and simmer for another 30 minutes. Add the cachaça and oranges and more reserved cooking liquid if necessary. Cook until the mixture thickens. Sauté the garlic in the canola oil until lightly browned and fragrant. Add the garlic to the mixture and continue cooking for another 15 minutes. Remove the beans from the heat and remove the orange slices. Cover and keep warm until ready to serve.

 

Prepare the side dishes for the feijoada and season with salt to taste.

 

Combine the molho de tomate ingredients in a non-reactive bowl. Just prior to serving, season

with broth from the beans and salt to taste.

 

Serve the feijoada family style with the side dishes served in individual bowls, and the molho de

malagueta and preserved malagueta peppers in smaller condiment bowls. Serve with caipirinhas or

cachaça.

Coconut Galangal Broth (Soup Cleanse)

Coconut Galangal Broth (Soup Cleanse)

Coconut Galangal Broth (Soup Cleanse)

The broth is admittedly special and highlights Thai flavors, without them overwhelming one another. The delicate aroma and flavor that comes from galangal in contrast to coconut milk and lime juice create an addictive but healthy concoction.

2 C. light coconut milk

7 slices young galangal

3 stalks lemongrass, cut into 1-inch-long pieces and bruised

1 medium-size sweet potato, peeled and sliced into 1-inch rounds

4 kaffir lime leaves, torn

5 C. spring water

1 T. Himalayan pink salt

2 1/2 tsp. freshly squeezed lime juice

Fresh cilantro sprigs, for garnish

 

Heat the coconut milk in a soup pot over medium heat and bring to a boil. When boiling, add the galangal, lemongrass, sweet potato, and kaffir lime leaves. Lower the heat, add the spring water, cover, and simmer for an hour. Remove from the heat and let stand for about 20 minutes to absorb the flavors. Discard the veggies and season with the salt and lime juice. Garnish with fresh cilantro sprigs and serve hot.  Note:  If you’d like the broth creamy, add 1 1/2 C. of coconut milk before adding the spring water to the pot

Thai Tuna Patties with Cilantro Cabbage Slaw

Thai Tuna Patties with Cilantro Cabbage Slaw

Thai Tuna Patties with Cilantro Cabbage Slaw

2 (5 ounce) cans Genova Yellowfin Tuna

1 egg

1 T. coconut flour (or ¼ C. Panko breadcrumbs)

¼ C. freshly chopped cilantro

½ T. freshly grated ginger

2 cloves garlic, minced

¼ tsp. turmeric

½ tsp. cayenne pepper

Salt

Freshly ground black pepper

1 tsp. coconut oil

1 avocado, sliced (for topping)

4 whole wheat or gluten-free hamburger buns (optional)

For the slaw

 

½ C. shredded carrots

½ C. shredded cabbage

¼ C. chopped cilantro

1 T. apple cider vinegar

1 tsp. coconut sugar

1 tsp. toasted sesame oil

Salt

Freshly ground pepper

A few dashes of hot sauce, if you like it spicy

 

Make your slaw. In a small bowl combine carrots, cabbage, cilantro, apple cider vinegar, coconut sugar, sesame oil, salt, pepper and hot sauce. Set aside to marinate for a few minutes. In a medium bowl mix together tuna, egg, coconut flour, cilantro, ginger, garlic, turmeric, salt and pepper until well combined. Break up the tuna with a fork and mix together until well combined. Use your hand to form four even patties. If they don’t seem like they are sticking together well, place in the fridge for 5-10 minutes. Add coconut oil to a nonstick skillet or griddle and place over medium heat. Add each patty to the skillet and cook for about 2-4 minutes, until golden brown, then carefully flip patty and cook for another 2-4 minutes. Remove from heat and transfer to buns or lettuce wraps. Add avocado slices and cilantro cabbage mixture. Serve with extra hot sauce, aioli or mayo if you’d like.

British-Style Baked Beans

British-Style Baked Beans

British-Style Baked Beans

2 C. dried navy beans

1 T. vegetable oil

1 T. mustard powder

2 tsp. salt

1 tsp. freshly ground black pepper

1 C. diced onion

1/2 C. chopped red bell pepper

1 C. chopped celery

1(28-ounce) can crushed tomatoes

5 cloves Garlic

2 T. cider vinegar

1/4 C. unsulphured molasses

1/3 C. packed dark brown sugar

2 C. water

 

Add beans to deep bowl, cover with at least 3 inches of water and soak for 8 hours to overnight.  Rinse and drain.  Preheat oven to 350.  Combine oil, mustard, salt and pepper in a Dutch oven or large ovenproof proof pot over medium heat and cook, stirring, for 15 seconds or until mustard is absorbed by the oil.  Add onion, bell pepper and celery and continue to cook until onion is translucent, about 10 minutes.   Add soaked beans along with remaining ingredients.  Stir until well combined and sugar has dissolved.  Bake 6 hours, stirring every 30 minutes or so.  If they start to dry out, add a bit of water.  They are ready when the beans have a creamy texture.

Spicy Sausage Sweet Potato Hash

Spicy Sausage Sweet Potato Hash

Spicy Sausage Sweet Potato Hash

2 small sweet Potatoes, peeled and cut into ½ inch pieces (about 2 C.)

1 C. Water

¼ tsp. Salt

Nonstick Cooking Spray

8 ounces uncooked Turkey Sausage Links, chopped or crumbled

½ C. chopped Red Onion

4-6 T. Water

2 tsp. Worcestershire Sauce

1 tsp. Balsamic Vinegar

1-2 tsp. Sriracha Sauce

4 Eggs

Fresh Italian Parsley, Black Pepper, or other seasonings

 

In a large skillet combine sweet potato, the C. water, and salt. Bring to boiling; reduce heat. Simmer, covered, 5 to 8 minutes or just until tender. Drain. Spray the same skillet with cooking spray. Add sausage; cook and stir over medium heat until browned. Stir in onion and the 4-6 T. water, scraping up browned bits from bottom of skillet. Cook, covered, 2 minutes. Stir in the cooked sweet potato and the next three ingredients (through sriracha sauce). Cook and stir until potato is heated. Using the back of a spoon, make small indentations in the sweet potato mixture. Break an egg into each indentation. Cover and cook 2 to 3 minutes or until egg whites are set and yolks are starting to thicken. If desired, sprinkle with parsley and/or pepper.

 

Can also roast sweet potato in oven, tossed in a little melted coconut oil for about 10-15 minutes. Add chopped granny smith apples to the cooked sausage and onions, dump over roasted potatoes and return to oven for another 10 minutes until potatoes start to brown around edges.

 

Yield: 4 servings

Calories: 232

Fat: 10g

Fiber: 2g

Herb-Roasted Turkey Breast and Stuffing (Thanksgiving for a Small Crowd)

Herb-Roasted Turkey Breast and Stuffing (Thanksgiving for a Small Crowd)

Herb-Roasted Turkey Breast and Stuffing (Thanksgiving for a Small Crowd)

8 T. (1 stick) butter, divided

1 1/2 pounds sage sausage, removed from casing

1 large onion, finely chopped (about 2 C.)

4 large stalks celery, finely chopped (about 2 C.)

4 cloves garlic, minced or grated on microplane, divided

1/4 C. minced fresh sage leaves (or 2 tsp. dried sage leaves)

32 ounces (4 C.) low-sodium chicken or turkey broth, preferably homemade

3 whole eggs

2 1/2 pounds (about 2 loaves) high quality sandwich bread or soft Italian or French bread, stale or dried in the oven

1/2 C. minced fresh parsley leaves

2 T. minced fresh oregano leaves

Kosher salt and freshly ground black pepper

1 whole bone-in, skin-on turkey breast (about 4 to 5 pounds), patted dry

 

Adjust oven rack to middle position and preheat oven to 450°F. In large Dutch oven, melt 5 T. butter over medium high heat until foaming subsides (don’t allow butter to brown), about 2 minutes. Add sausage and mash with stiff whisk or potato masher to break up into fine pieces (largest pieces should be no greater than 1/4-inch). Cook, stirring frequently until only a few bits of pink remain, about 8 minutes. Add onions, celery, garlic, and sage and cook, stirring frequently, until vegetables are softened, about 10 minutes. Remove from heat and add half of chicken stock. Whisk remaining chicken stock, eggs, and 3 T. parsley in medium bowl until homogeneous. Stirring constantly with wooden spoon, slowly pour egg mixture into sausage mixture. Add bread cubes and fold gently until evenly mixed. Using poultry shears, cut off and remove any back portion that may be attached to the turkey (there may not be any). Fill cavity under turkey breast and under flap of fat around neck with stuffing. Transfer remaining stuffing to a buttered 9- by 13-inch casserole dish and place turkey on top. Using your hands, carefully separate the turkey skin from the meat by inserting at the bottom of the breast, being careful not to tear it. In a small bowl, combine remaining butter with remaining parsley and oregano. Add 1 T. kosher salt and 1/2 tsp. freshly ground black pepper. Stir with a fork until homogenous. Rub mixture evenly over and under turkey skin. Transfer to oven and roast until stuffing starts to brown, about 45 minutes. Remove from oven, transfer turkey to a wire rack set in a foil-lined rimmed baking sheet, and return turkey to oven. Continue roasting until turkey is golden brown and crisp, and thickest part near bone registers 145 to 150°F on an instant read thermometer, about 30 minutes longer. Remove from oven, transfer to a plate, and let rest for 20 minutes. Meanwhile, pour exuded juices back over stuffing. Return stuffing to oven and cook until it’s golden brown and registers 160°F on an instant read thermometer, about 15 minutes. Carve turkey, spread over stuffing, and serve.

Steak Tacos

Steak Tacos

Steak Tacos

1 medium red onion, peeled and cut into 1/2-inch-thick slices

1/4 C. olive oil, divided

5 garlic cloves, minced

2 dried chiles de arbol

5 T. fresh lime juice

1 (1 1/2-pound) flat iron or skirt steak

3/4 tsp. kosher salt

Cooking spray

12 Fresh Corn Tortillas or packaged corn tortillas, warmed

3/4 C. Toasted Chile Salsa

1/4 C. Mexican crema

 

Heat a cast-iron skillet over high heat. Add onion; cook 5 minutes or until charred, turning once. Remove from pan; chop and place in a bowl. Heat a small skillet over medium heat. Add 2 T. oil to pan. Add garlic and chiles; cook 2 minutes, stirring occasionally. Add garlic mixture to onion in bowl. Stir in juice and remaining oil. Combine half of onion mixture (including both chiles de árbol) and steak in a large zip-top plastic bag; seal. Refrigerate 1 hour. Reserve remaining onion mixture. Remove steak from refrigerator; let stand at room temperature 1 hour. Preheat grill to medium-high heat. Remove steak from marinade; discard marinade. Wipe any remaining onion and garlic off steak. Sprinkle steak with salt. Place steak on grill rack coated with cooking spray; grill over medium-high heat 8 minutes or until desired degree of doneness, turning once. Remove from grill; let stand 15 minutes. Cut steak across the grain into very thin slices. Add steak and accumulated juices to reserved onion mixture; toss. Place 2 tortillas on each of 6 plates. Top each tortilla with 1 1/2 ounces steak; divide onion mixture among tacos. Top each with 1 T. Toasted Chile Salsa and 1 tsp. crema.

 

Yield: 6 servings

Calories: 395

Fat: 18.3g

Fiber: 3g

WIW: Lemon Almond Waffles

WIW: Lemon Almond Waffles

WIW: Lemon Almond Waffles

1/2 C. honey

Vegetable oil cooking spray

2 T. fresh lemon juice

Zest of 1 large lemon

 

2 large eggs, separated, at room temperature

2 C. unsweetened vanilla-flavored almond milk

3 T. sugar

1 tsp. pure vanilla extract

3/4 tsp. pure almond extract

Zest of 1 large lemon

1 1/2 C. all-purpose flour

1/2 C. almond flour

2 tsp. baking powder

1/4 tsp. fine sea salt

1 stick unsalted butter, melted

3/4 C. mini chocolate chips, optional

 

Preheat the waffle maker. Lightly spray the waffle grills with vegetable oil cooking spray.

For the lemon honey: Heat the honey, lemon juice and lemon zest over medium heat in a small saucepan, stirring occasionally, until warm, about 4 minutes.  For the waffles: Beat the egg whites until they are thick and hold soft peaks using a whisk or an electric hand mixer in a medium bowl, about 2 minutes.  Combine the egg yolks, milk, sugar, vanilla extract, almond extract and lemon zest in a large bowl. Beat until smooth. Add the all-purpose flour, almond flour, baking powder and salt. Mix until smooth. Fold the egg whites, butter and chocolate chips if using into the batter. Using the amount recommended by the waffle iron manufacturer’s instructions, about 1/3 C. of batter for each waffle, pour the batter into the preheated waffle iron. Cook the waffles until golden brown, 3 to 4 minutes. Drizzle with lemon honey and serve.

 

Stuffing Crusted Turkey Sheet Pan Supper

Stuffing Crusted Turkey Sheet Pan Supper

Stuffing Crusted Turkey Sheet Pan Supper

1 pound fresh green beans
1 tsp. olive oil
1/4 tsp. garlic salt with parsley
1 box reduced-sodium chicken stuffing
1 T. margarine or butter
1 tsp. fennel seeds, crushed

1/4 tsp. black pepper

3 T. low-sugar raspberry jam
2 T. Dijon mustard

4 turkey cutlets, about 1/4 inch thick (about 1 pound)

 

Preheat the oven to 425°F, and place 2 racks in the oven, evenly spaced. Line 2 sheet pans with foil and set aside. In a large bowl, combine the green beans with olive oil and salt, and toss to coat. Transfer beans to one of the sheet pans. In a large bowl, combine the stuffing mix, margarine, fennel seeds, and black pepper. Boil 1 2/3 C. water, pour it over the stuffing mix, and stir lightly to combine. Let stuffing sit for 5 minutes. In a small bowl, combine the jam and mustard. Place the turkey on one of the sheet pans, spread each piece with the jam mixture, and top each tenderloin with 3A C. stuffing mix. Spray tenderloins with cooking spray and transfer pan to the top oven rack. Place the green beans on the lower rack. Bake for 17 minutes, or until stuffing is browned and turkey and green beans are cooked.

 

Yield: 4 servings

Calories: 350

Fat: 5g

Fiber: 5g

Garlic Bubble Bread

Garlic Bubble Bread

Garlic Bubble Bread

1 loaf frozen white bread dough

1 egg beaten

¼ tsp. salt

¼ C. oleo (or butter), melted

1 tsp. parsley flakes

½ tsp. garlic powder or

1 T. minced garlic

 

Thaw dough and cut into walnut size pieces. Mix the oleo, egg, parsley flakes, salt and garlic. Dip pieces into this mixture and place in greased loaf pan. Cover, let rise until double. Bake @ 375º for 30 minutes. Cool in pan 10 minutes. We love the fresh garlic.

Caruru (Bahian Okra Stew)

Caruru (Bahian Okra Stew)

Caruru (Bahian Okra Stew)

2 lb. fresh Okra

1 C. dried, smoked Shrimp

1 Yellow Onion, quartered

4 C. Water

2 T. Dendê Oil (palm oil)

Salt to taste

 

Finely chop the okra into small pieces.  In a food processor, blend the dried shrimp, yellow onion, and water until smooth. Transfer the blended mixture to a saucepan and cook over medium heat until boiling.  Add the okra and dendê oil and continue cooking until the okra is cooked through and reduced, about 30 minutes. Season with salt to taste.