Recipe from Simply Recipes
2 oz. Diced pancetta, finely chopped
1 Medium yellow onion, finely chopped (I also added 2 cloves garlic)
1 Stalk celery, finely chopped
1 Carrot, finely chopped
4 Tbsp unsalted butter
11 oz Ground beef
4 oz Ground pork
4 oz Ground Italian sausage
1 freshly ground clove
Dash of freshly ground cinnamon
1 tsp freshly ground black pepper
1 28-oz can whole peeled tomatoes, packed in water
1 cup whole milk
1/2 teaspoon sea salt
(1/4 red wine)(I swapped for water at the end)
Make the soffritto. Combine pancetta, onion, celery, and carrot in sauté pan with butter and cook over medium heat until onion turns pale gold.
Add the beef, pork, sausage to the soffritto, and increase the heat to high; cook until browned. Sprinkle with the clove, cinnamon, and pepper.
Stir in tomatoes, bring to a simmer and reduce the heat to medium. Cook over medium heat for 15 minutes. If you are using whole canned tomatoes, break them up as you add them to the sauce.
Add milk and season with sea salt. Then turn down the heat and simmer for 2 and 1/2 hours. Stir at least every 20 minutes. Whenever the sauce gets too dry and starts sticking to the pan, just add 1/4 cup of water ( I used red wine) and scrape up any browned bits from the bottom of the pan.
Thursday, February 4, 2010
Wednesday, February 3, 2010
Chocolate Zucchini Cupcakes
Recipe from 101 Cookbooks & Rebar Modern Food Cookbook
1 1/2 cups (360 mL) brown sugar
1/4 cup (60 mL) melted butter
3/4 cup (180 mL) vegetable oil (hs note: I used unrefined, scented, all-natural coconut oil)
3 eggs
1 tsp (5 mL) vanilla
1/2 cup (120 mL) buttermilk
2 cups (480 mL) grated zucchini
1 cup (240 mL) chocolate chips
2 cups (480 mL) unbleached flour
1 cup (240 mL) cocoa, sifted
1/2 tsp (2.5 mL) salt
2 tsp (10 mL) baking soda
1 tsp (5 mL) allspice
1 1/2 tsp (7.5 mL) cinnamon
Pre-heat oven to 350 degrees F. Lightly grease large muffin pans and line with muffin cups.
In a medium bowl mix together the sugar, butter and oil. Beat in eggs, one at a time until well Incorporated. Stir in vanilla, buttermilk, zucchini and chocolate chips.
In a separate bowl mix together all of the dry ingredients. Add the liquid ingredients and mix until well combined. Spoon batter into large muffin pans. Bake in the center of the oven for about 35 minutes. Cool on a wire rack, while preparing the icing (hs note: I made these without the icing, also - don't overcook them or you will lose all the moist goodness - you want them to look almost done in the oven - they will continue to cook for a few minutes after you pull them from the oven from the residual heat).
Yields 9 large cupcakes or 20 standard cupcakes.
1 1/2 cups (360 mL) brown sugar
1/4 cup (60 mL) melted butter
3/4 cup (180 mL) vegetable oil (hs note: I used unrefined, scented, all-natural coconut oil)
3 eggs
1 tsp (5 mL) vanilla
1/2 cup (120 mL) buttermilk
2 cups (480 mL) grated zucchini
1 cup (240 mL) chocolate chips
2 cups (480 mL) unbleached flour
1 cup (240 mL) cocoa, sifted
1/2 tsp (2.5 mL) salt
2 tsp (10 mL) baking soda
1 tsp (5 mL) allspice
1 1/2 tsp (7.5 mL) cinnamon
Pre-heat oven to 350 degrees F. Lightly grease large muffin pans and line with muffin cups.
In a medium bowl mix together the sugar, butter and oil. Beat in eggs, one at a time until well Incorporated. Stir in vanilla, buttermilk, zucchini and chocolate chips.
In a separate bowl mix together all of the dry ingredients. Add the liquid ingredients and mix until well combined. Spoon batter into large muffin pans. Bake in the center of the oven for about 35 minutes. Cool on a wire rack, while preparing the icing (hs note: I made these without the icing, also - don't overcook them or you will lose all the moist goodness - you want them to look almost done in the oven - they will continue to cook for a few minutes after you pull them from the oven from the residual heat).
Yields 9 large cupcakes or 20 standard cupcakes.
Asparagus Stir-Fry
Recipe from 101 Cookbooks
toasted sesame oil
8 ounces extra-firm tofu, cut into slices thick as a pencil
4 green onions, thinly sliced
scant 1 tablespoon freshly grated ginger (peeled)
1/2 teaspoon crushed red pepper flakes
1/2 a bunch of asparagus, trimmed and cut into 1-inch pieces
a couple big pinches of fine-grain sea salt
3 cloves garlic, chopped
1 big handful of toasted cashews, chopped up a bit
a few handfuls of spinach, or chopped kale, or chopped chard
zest and juice of one lime
2 tablespoons hoisin sauce
1 small handful fresh mint, slivered
1 small handful fresh basil, slivered
Have all your ingredients prepped and within arms reach of the stove. Heat a splash of sesame oil in a large pan, or well-seasoned wok over medium high heat. Alternately, you can do this in a dry non-stick pan - one of the few occasions I still use non-stick. When it is hot, add the tofu, and cook until golden - a few minutes. Remove the tofu from the pan and set aside.
Add another (generous) splash of oil to the pan and, as soon as it is hot, add the onions, ginger, red pepper flakes, asparagus, and salt. Stir fry for about a minute, then add the garlic, cashews, and spinach and stir-fry for another minute, or until the spinach wilts. Return the tofu to the pan. Stir in the lime zest and juice and the hoisin sauce. Cook for another 10-20 seconds, stirring all the while.
Remove from heat and stir in the mint and basil. Taste and add a bit more salt if needed.
Serves 2-4 (main/side)
toasted sesame oil
8 ounces extra-firm tofu, cut into slices thick as a pencil
4 green onions, thinly sliced
scant 1 tablespoon freshly grated ginger (peeled)
1/2 teaspoon crushed red pepper flakes
1/2 a bunch of asparagus, trimmed and cut into 1-inch pieces
a couple big pinches of fine-grain sea salt
3 cloves garlic, chopped
1 big handful of toasted cashews, chopped up a bit
a few handfuls of spinach, or chopped kale, or chopped chard
zest and juice of one lime
2 tablespoons hoisin sauce
1 small handful fresh mint, slivered
1 small handful fresh basil, slivered
Have all your ingredients prepped and within arms reach of the stove. Heat a splash of sesame oil in a large pan, or well-seasoned wok over medium high heat. Alternately, you can do this in a dry non-stick pan - one of the few occasions I still use non-stick. When it is hot, add the tofu, and cook until golden - a few minutes. Remove the tofu from the pan and set aside.
Add another (generous) splash of oil to the pan and, as soon as it is hot, add the onions, ginger, red pepper flakes, asparagus, and salt. Stir fry for about a minute, then add the garlic, cashews, and spinach and stir-fry for another minute, or until the spinach wilts. Return the tofu to the pan. Stir in the lime zest and juice and the hoisin sauce. Cook for another 10-20 seconds, stirring all the while.
Remove from heat and stir in the mint and basil. Taste and add a bit more salt if needed.
Serves 2-4 (main/side)
Cashew Curry
Recipe from 101 Cookbooks
1 cup whole coconut milk
1 - 2 tablespoons curry powder
scant 1/2 teaspoon fine grain sea salt
1/2 large red onion, chopped
1 medium garlic clove, chopped
1/3 cup water
4 ounces firm tofu, cut into small cubes (optional)
1 cup green beans, cut into 1-inch segments
1 1/2 cups cauliflower, cut into tiny florets
1/3 cup cashews, toasted
a handful of cilantro, loosely chopped
Bring half of the coconut milk to a simmer in a large skillet or pot over medium-high heat. Whisk in the curry powder and salt, working out any clumps. Now stir in the chopped red onion and garlic and cook for a minute. Stir in the remaining coconut milk and the water, and then the tofu. Cook down the liquid for a couple minutes before adding the green beans and cauliflower. Cover and simmer for just about one minute, maybe two - or just until the cauliflower and beans lose their raw edge and cook through a bit. Remove the pot from heat and stir in the cashews. Taste and adjust the seasoning (salt / curry powder) if needed. Serve with a bit of cilantro topping each bowl.
Serves Serves 2-3.
1 cup whole coconut milk
1 - 2 tablespoons curry powder
scant 1/2 teaspoon fine grain sea salt
1/2 large red onion, chopped
1 medium garlic clove, chopped
1/3 cup water
4 ounces firm tofu, cut into small cubes (optional)
1 cup green beans, cut into 1-inch segments
1 1/2 cups cauliflower, cut into tiny florets
1/3 cup cashews, toasted
a handful of cilantro, loosely chopped
Bring half of the coconut milk to a simmer in a large skillet or pot over medium-high heat. Whisk in the curry powder and salt, working out any clumps. Now stir in the chopped red onion and garlic and cook for a minute. Stir in the remaining coconut milk and the water, and then the tofu. Cook down the liquid for a couple minutes before adding the green beans and cauliflower. Cover and simmer for just about one minute, maybe two - or just until the cauliflower and beans lose their raw edge and cook through a bit. Remove the pot from heat and stir in the cashews. Taste and adjust the seasoning (salt / curry powder) if needed. Serve with a bit of cilantro topping each bowl.
Serves Serves 2-3.
Roasted Tomato Soup
Recipe from 101 Cookbooks
5 tomatoes, cored (if necessary) and quartered
1 large red bell pepper, seeded and quartered
3 medium yellow onions, peeled, quartered
extra-virgin olive oil
5 plump cloves of garlic, unpeeled
fine-grain sea salt
2 - 3 cups light vegetable stock or water
1/4 teaspoon smoked paprika
Preheat the oven to 375F degrees and position 2 racks in the middle of the oven. Line 2 rimmed baking sheets with parchment paper, alternately you can just rub them down with a thin glaze of olive oil.
Arrange the tomatoes, skin side down, on a baking sheet. Coat the bell pepper and onions with olive oil and put them on the other baking sheet along with the garlic, place the pepper skin side down as well. Give both sheets a light showering of salt, then bake until the tomatoes start to collapse and the onions start to brown and caramelize, about 45 minutes. Turn the onions if they start getting overly dark on the bottom .Check on the garlic as well, once the cloves are golden and oozy inside, pull them from the oven.
Peel the garlic, dump all of the roasted vegetables into a big, high-sided bowl, and puree with a hand blender. Alternately, use a conventional blender or food processor and work in batches. Blend in a cup of the stock, and keep adding the rest 1/2 cup at a time until the soup is the desired consistency. I like a little chunk and texture to this soup particularly if the weather has a bit of a chill, but smooth or chunky is your call. Add the paprika and a bit more salt if needed - adjusting to your taste.
Serves 4.
5 tomatoes, cored (if necessary) and quartered
1 large red bell pepper, seeded and quartered
3 medium yellow onions, peeled, quartered
extra-virgin olive oil
5 plump cloves of garlic, unpeeled
fine-grain sea salt
2 - 3 cups light vegetable stock or water
1/4 teaspoon smoked paprika
Preheat the oven to 375F degrees and position 2 racks in the middle of the oven. Line 2 rimmed baking sheets with parchment paper, alternately you can just rub them down with a thin glaze of olive oil.
Arrange the tomatoes, skin side down, on a baking sheet. Coat the bell pepper and onions with olive oil and put them on the other baking sheet along with the garlic, place the pepper skin side down as well. Give both sheets a light showering of salt, then bake until the tomatoes start to collapse and the onions start to brown and caramelize, about 45 minutes. Turn the onions if they start getting overly dark on the bottom .Check on the garlic as well, once the cloves are golden and oozy inside, pull them from the oven.
Peel the garlic, dump all of the roasted vegetables into a big, high-sided bowl, and puree with a hand blender. Alternately, use a conventional blender or food processor and work in batches. Blend in a cup of the stock, and keep adding the rest 1/2 cup at a time until the soup is the desired consistency. I like a little chunk and texture to this soup particularly if the weather has a bit of a chill, but smooth or chunky is your call. Add the paprika and a bit more salt if needed - adjusting to your taste.
Serves 4.
Almond Chocolate Chip Biscotti
Recipe from 101 Cookbooks
3/4 cup whole wheat flour
1 1/4 cup whole wheat pastry flour
1/3 cup oat flour
1/3 cup wheat germ
1/2 teaspoon fine grain sea salt
1 teaspoon baking powder
6 tablespoons unsalted butter, room temperature
3/4 cup granulated sugar (I used Alter-Eco, unrefined ground cane sugar)
2 large organic eggs
zest of one medium/large orange (optional)
1/4 teaspoon almond extract
1/3 cup slivered almonds (more if you like)
3/4 good quality semisweet chocolate chips (or chunks shaved off a bar)
Preheat your oven to 325.
Combine (most) of your dry ingredients into a medium bowl and set aside: whole wheat pastry flour, whole wheat flour, oat flour, wheat germ, salt, and baking powder.
Either by hand or using a mixer cream the butter and sugar together until creamy, and slightly lighter in color than when you started - roughly a minute or so. Add the eggs, zest, and almond extract. Mix until well combined. You will need to scrape down the sides of your bowl a couple of times if you are using an electric mixer - you want an even distribution of the eggs.
Add the dry ingredients to the creamed mixture. I pulse the mixer on low a couple times so I don't end up with a flour cloud, and then leave it on low for a few seconds - just until the dough becomes stiff and the flour is pretty well incorporated (you will know because there won't be much flour left in the bottom of the mixing bowl). Stir in the slivered almonds and chocolate chips.
Now it is time to shape and bake your biscotti. The dough should be pretty stiff, and easy to work with but you may want to powder your hands and counter with a bit of flour if you are worried about sticking. Flatten the mound of dough into a flat log shape roughly 4-inches wide by 10 or 12-inches long. It doesn't have to be perfect - rustic looking biscotti taste just as good and I like a little character in my baked goods. Place the dough on an ungreased baking sheet and place in the oven for 25 minutes, you want the dough to get firm and start to brown a bit. This is just the first of two rounds in the oven.
Remove the biscotti from the oven and reduce the oven temperature to 300F. Allow the now-baked dough to cool for about 10 minutes - you need it to firm up a bit so it doesn't just crumble when you go to cut it.
Cut the loaf into individual biscotti roughly 3/4-inch thick (I cut diagonally across the loaf so that I have a nice range of sizes/lengths on hand). This biscotti doesn't do particularly well sliced thinly (because of the gooey chocolate - so err on the thicker side), if you want to go thinner try letting the loaf cool longer. Arrange the slices cut side up on the baking sheet and return to the oven for a second time around. You want to bake the biscotti until they are dry and firm, roughly 30 minutes. Don't underbake or you won't get the satisfaction of a nice crunch. It is tricky because, they might be slightly soft coming out of the oven, but will firm right up as they cool off on the counter. I look for golden brown color on the bottoms before I pull them (see picture).
Makes about 12 big biscotti.
3/4 cup whole wheat flour
1 1/4 cup whole wheat pastry flour
1/3 cup oat flour
1/3 cup wheat germ
1/2 teaspoon fine grain sea salt
1 teaspoon baking powder
6 tablespoons unsalted butter, room temperature
3/4 cup granulated sugar (I used Alter-Eco, unrefined ground cane sugar)
2 large organic eggs
zest of one medium/large orange (optional)
1/4 teaspoon almond extract
1/3 cup slivered almonds (more if you like)
3/4 good quality semisweet chocolate chips (or chunks shaved off a bar)
Preheat your oven to 325.
Combine (most) of your dry ingredients into a medium bowl and set aside: whole wheat pastry flour, whole wheat flour, oat flour, wheat germ, salt, and baking powder.
Either by hand or using a mixer cream the butter and sugar together until creamy, and slightly lighter in color than when you started - roughly a minute or so. Add the eggs, zest, and almond extract. Mix until well combined. You will need to scrape down the sides of your bowl a couple of times if you are using an electric mixer - you want an even distribution of the eggs.
Add the dry ingredients to the creamed mixture. I pulse the mixer on low a couple times so I don't end up with a flour cloud, and then leave it on low for a few seconds - just until the dough becomes stiff and the flour is pretty well incorporated (you will know because there won't be much flour left in the bottom of the mixing bowl). Stir in the slivered almonds and chocolate chips.
Now it is time to shape and bake your biscotti. The dough should be pretty stiff, and easy to work with but you may want to powder your hands and counter with a bit of flour if you are worried about sticking. Flatten the mound of dough into a flat log shape roughly 4-inches wide by 10 or 12-inches long. It doesn't have to be perfect - rustic looking biscotti taste just as good and I like a little character in my baked goods. Place the dough on an ungreased baking sheet and place in the oven for 25 minutes, you want the dough to get firm and start to brown a bit. This is just the first of two rounds in the oven.
Remove the biscotti from the oven and reduce the oven temperature to 300F. Allow the now-baked dough to cool for about 10 minutes - you need it to firm up a bit so it doesn't just crumble when you go to cut it.
Cut the loaf into individual biscotti roughly 3/4-inch thick (I cut diagonally across the loaf so that I have a nice range of sizes/lengths on hand). This biscotti doesn't do particularly well sliced thinly (because of the gooey chocolate - so err on the thicker side), if you want to go thinner try letting the loaf cool longer. Arrange the slices cut side up on the baking sheet and return to the oven for a second time around. You want to bake the biscotti until they are dry and firm, roughly 30 minutes. Don't underbake or you won't get the satisfaction of a nice crunch. It is tricky because, they might be slightly soft coming out of the oven, but will firm right up as they cool off on the counter. I look for golden brown color on the bottoms before I pull them (see picture).
Makes about 12 big biscotti.
Raspberry Mega Scones
Recipe from 101 Cookbooks
This particular scone recipe lends itself to endless combinations. I used raspberry jam here because of its color and flavor, but use whatever you have on hand - the chunkier the better. If you can't be bothered with making the glaze, just sprinkle some coarse raw sugar over the scone before baking after brushing with a bit of cream.
4 cups whole wheat pastry flour (or unbleached all-purpose flour)
3 tablespoons aluminum-free baking powder
1 teaspoon fine-grain sea salt
1 stick unsalted butter (4 oz), chilled and cut into 1/4-inch cubes
3/4 cup fine grain natural cane sugar or granulated sugar
1 1/4 cups half-and-half ( or you can also use heavy cream or whole milk)
1 teaspoon vanilla extract
zest of one lemon
2/3 cups raspberry preserves
Glaze:
1/2 cup powdered sugar
1 tablespoon lemon juice
zest of one lemon
Preheat oven to 375. Line a baking sheet with parchment paper or a Silpat.
Combine the flour, baking powder, and salt in a bowl. Using a food processor, cut the butter into the flour mixture until it resembles little pebbles in a beach of sandy flour (about 20 quick pulses). You can also cut the butter in using a knife and fork. Pulse in the sugar. Now add the half-and-half, vanilla extract, and lemon zest. Pulse (or mix until) dough just comes together - don't over mix, but if the batter is too dry add more cream a bit at a time.
Turn out onto a floured piece of parchment paper or Silpat mat, divide into two equal sized pieces of dough and set one aside. Take the first piece of dough and roll out into (roughly) a 9x9 inch square, 1/2-inch thick. You want to keep the dough from sticking to the mat/paper if possible, so sprinkle with more flour if needed. Slather the slab of dough with the jam and fold the left side of the dough in toward the center. To discourage the dough from breaking or falling apart I fold it in by folding the Silpat in and then peeling the Silpat back afterwards. Fold the other side in using the same technique (if I'm not making sense, see the photo). Slide onto prepared baking sheet. Repeat with the other piece of dough. The two scones will fit on one baking sheet but give them a few inches between each other so they don't bake into each other. Brush with a bit of cream (optional), and bake for about 25 minutes or until golden where the scones touch the pan.
While the scones are baking, prepare the glaze. Combine the powdered sugar, lemon juice, and lemon zest in a small bowl. Stir until well combined, and set aside. When the scones come out of the oven brush them generously with the glaze and let cool. Slice into pieces as big or small as you like.
Makes two mega scones.
This particular scone recipe lends itself to endless combinations. I used raspberry jam here because of its color and flavor, but use whatever you have on hand - the chunkier the better. If you can't be bothered with making the glaze, just sprinkle some coarse raw sugar over the scone before baking after brushing with a bit of cream.
4 cups whole wheat pastry flour (or unbleached all-purpose flour)
3 tablespoons aluminum-free baking powder
1 teaspoon fine-grain sea salt
1 stick unsalted butter (4 oz), chilled and cut into 1/4-inch cubes
3/4 cup fine grain natural cane sugar or granulated sugar
1 1/4 cups half-and-half ( or you can also use heavy cream or whole milk)
1 teaspoon vanilla extract
zest of one lemon
2/3 cups raspberry preserves
Glaze:
1/2 cup powdered sugar
1 tablespoon lemon juice
zest of one lemon
Preheat oven to 375. Line a baking sheet with parchment paper or a Silpat.
Combine the flour, baking powder, and salt in a bowl. Using a food processor, cut the butter into the flour mixture until it resembles little pebbles in a beach of sandy flour (about 20 quick pulses). You can also cut the butter in using a knife and fork. Pulse in the sugar. Now add the half-and-half, vanilla extract, and lemon zest. Pulse (or mix until) dough just comes together - don't over mix, but if the batter is too dry add more cream a bit at a time.
Turn out onto a floured piece of parchment paper or Silpat mat, divide into two equal sized pieces of dough and set one aside. Take the first piece of dough and roll out into (roughly) a 9x9 inch square, 1/2-inch thick. You want to keep the dough from sticking to the mat/paper if possible, so sprinkle with more flour if needed. Slather the slab of dough with the jam and fold the left side of the dough in toward the center. To discourage the dough from breaking or falling apart I fold it in by folding the Silpat in and then peeling the Silpat back afterwards. Fold the other side in using the same technique (if I'm not making sense, see the photo). Slide onto prepared baking sheet. Repeat with the other piece of dough. The two scones will fit on one baking sheet but give them a few inches between each other so they don't bake into each other. Brush with a bit of cream (optional), and bake for about 25 minutes or until golden where the scones touch the pan.
While the scones are baking, prepare the glaze. Combine the powdered sugar, lemon juice, and lemon zest in a small bowl. Stir until well combined, and set aside. When the scones come out of the oven brush them generously with the glaze and let cool. Slice into pieces as big or small as you like.
Makes two mega scones.
Quinoa and Grilled Zucchini
Recipe from 101 Cookbooks
1 large avocado, ripe
juice of 1 lime
1/4 cup lightly packed cilantro
1 clove garlic
1/4 cup plain yogurt
3/4 cup water
1/2 teaspoon fine grain sea salt
3 large eggs
1 large zucchini, cut into 3/4-inch thick coins
1/4 cup extra-virgin olive oil
couple pinches of fine grain sea salt
2 cups quinoa, cooked, room temperature
1/4 cup pine nuts, toasted
1/4 cup goat cheese, crumbled
a bit of chopped cilantro for garnish
Prepare the cilantro-avocado dressing by blending the avocado, lime juice, cilantro, garlic, yogurt, water, and salt in a blender (or us a hand blender). Set aside.
Hard boil the three eggs. Place the eggs in a pot and cover with cold water by a 1/2-inch or so. Bring to a gentle boil. Now turn off the heat, cover, and let sit for exactly seven minutes. Have a big bowl of ice water ready and when the eggs are done cooking place them in the ice bath for three minutes or so - long enough to stop the cooking. Set aside.
While the eggs are cooling start preparing the zucchini by tossing it with olive oil and salt in a medium-sized bowl. Prepare your grill (medium-high heat). If you are worried about the zucchini coins falling through the grill you can thread them onto kabob skewers (stab through the green skin). Grill until zucchini are tender and cooked through, roughly 5 minutes on each side. Remove from the grill and cut each zucchini coin into quarters.
Crack and peel each egg, cut each egg into quarters lengthwise. Assemble the salad by tossing the quinoa with about 2/3 cups of the avocado vinaigrette. Top with the grilled zucchini, pine nuts, eggs, goat cheese, and a bit of chopped cilantro for garnish. I serve this family-style, but you could do individual platings.
Serves 4 to 6.
1 large avocado, ripe
juice of 1 lime
1/4 cup lightly packed cilantro
1 clove garlic
1/4 cup plain yogurt
3/4 cup water
1/2 teaspoon fine grain sea salt
3 large eggs
1 large zucchini, cut into 3/4-inch thick coins
1/4 cup extra-virgin olive oil
couple pinches of fine grain sea salt
2 cups quinoa, cooked, room temperature
1/4 cup pine nuts, toasted
1/4 cup goat cheese, crumbled
a bit of chopped cilantro for garnish
Prepare the cilantro-avocado dressing by blending the avocado, lime juice, cilantro, garlic, yogurt, water, and salt in a blender (or us a hand blender). Set aside.
Hard boil the three eggs. Place the eggs in a pot and cover with cold water by a 1/2-inch or so. Bring to a gentle boil. Now turn off the heat, cover, and let sit for exactly seven minutes. Have a big bowl of ice water ready and when the eggs are done cooking place them in the ice bath for three minutes or so - long enough to stop the cooking. Set aside.
While the eggs are cooling start preparing the zucchini by tossing it with olive oil and salt in a medium-sized bowl. Prepare your grill (medium-high heat). If you are worried about the zucchini coins falling through the grill you can thread them onto kabob skewers (stab through the green skin). Grill until zucchini are tender and cooked through, roughly 5 minutes on each side. Remove from the grill and cut each zucchini coin into quarters.
Crack and peel each egg, cut each egg into quarters lengthwise. Assemble the salad by tossing the quinoa with about 2/3 cups of the avocado vinaigrette. Top with the grilled zucchini, pine nuts, eggs, goat cheese, and a bit of chopped cilantro for garnish. I serve this family-style, but you could do individual platings.
Serves 4 to 6.
Hummus en Fuego
Recipe from 101 Cookbooks
1/2 cup extra-virgin olive oil
1 1/2 teaspoons crushed red pepper flakes
3/4 cup walnuts, toasted
2 cups cooked (or canned) garbanzo beans, drained
1 medium clove garlic
juice of 1/2 a lemon (about 2 tablespoons)
1/2 cup hot water
1/4 cup oil-cured olives, chopped
a bit of chopped cilantro
Make the hot pepper oil a day or so ahead of time by heating the olive oil in a small saucepan for a couple minutes - until it is about as hot as you would need it to saute some onions, but not so hot that it smokes or smells acrid or burned. Turn off the heat and stir in the crushed red pepper flakes. Set aside and let cool, ideally for a day or two - to let the flavor really develop.
To make the hummus, give the walnuts a spin in the food processor, just until they are a sandy texture. Add most of the garbanzos, 1 or 2 tablespoons of the red chile oil (oil only, no flakes), garlic, and lemon juice. Now process until smooth. Drizzle in the water a bit at a time and puree more, until the hummus is creamy and billowy. I tend to let the food processor run for a minute or so at this point, it incorporates air into the puree and makes it a nice texture. Taste, adjust the seasoning - more salt, more lemon juice, etc.
Serve in a shallow bowl, drizzled with plenty of the remaining oil and red pepper flakes. I like to add any remaining garbanzo beans at this point as well as some olives and a bit of chopped cilantro for the final touch.
Makes roughly 2 1/2 cups..
1/2 cup extra-virgin olive oil
1 1/2 teaspoons crushed red pepper flakes
3/4 cup walnuts, toasted
2 cups cooked (or canned) garbanzo beans, drained
1 medium clove garlic
juice of 1/2 a lemon (about 2 tablespoons)
1/2 cup hot water
1/4 cup oil-cured olives, chopped
a bit of chopped cilantro
Make the hot pepper oil a day or so ahead of time by heating the olive oil in a small saucepan for a couple minutes - until it is about as hot as you would need it to saute some onions, but not so hot that it smokes or smells acrid or burned. Turn off the heat and stir in the crushed red pepper flakes. Set aside and let cool, ideally for a day or two - to let the flavor really develop.
To make the hummus, give the walnuts a spin in the food processor, just until they are a sandy texture. Add most of the garbanzos, 1 or 2 tablespoons of the red chile oil (oil only, no flakes), garlic, and lemon juice. Now process until smooth. Drizzle in the water a bit at a time and puree more, until the hummus is creamy and billowy. I tend to let the food processor run for a minute or so at this point, it incorporates air into the puree and makes it a nice texture. Taste, adjust the seasoning - more salt, more lemon juice, etc.
Serve in a shallow bowl, drizzled with plenty of the remaining oil and red pepper flakes. I like to add any remaining garbanzo beans at this point as well as some olives and a bit of chopped cilantro for the final touch.
Makes roughly 2 1/2 cups..
Spring Panzanella
Recipe from 101 Cookbooks
1 lb loaf of hearty, day-old, whole wheat bread into 1-inch cubes
4 cloves garlic, chopped
1 shallot, chopped
1 tablespoon fresh thyme - just pluck leaves from the sprig
a couple pinches of salt
1/4 cup extra-virgin olive oil
1 bunch asparagus, cut into segments
2 cups peas, fresh or frozen
4 handfuls spinach
1/4 cup small basil leaves
In a large bowl toss the bread with the garlic, shallot, thyme, salt and olive oil. Turn the bread out onto a baking sheet and toast in a 350 degree oven for about 15 minutes - or until they are nice and golden and crunchy.
In a cold skillet pour in a splash of olive oil, a splash of water, and a couple pinches of salt. Dial up the heat and when the water starts to bubble stir in the asparagus. Cover, wait about twenty seconds, now add the peas. Cover, wait a few seconds, now add the spinach. Cover and cook just a few more seconds until the spinach starts to collapse just a bit.
Put the bread crumbs in a large bowl. Now pour the asparagus and peas and all the pan juices over the top of the bread.
Give it a good toss, add the basil leaves and toss again. Serve the salad family-style on a big platter.
Makes about 6 - 8 servings.
1 lb loaf of hearty, day-old, whole wheat bread into 1-inch cubes
4 cloves garlic, chopped
1 shallot, chopped
1 tablespoon fresh thyme - just pluck leaves from the sprig
a couple pinches of salt
1/4 cup extra-virgin olive oil
1 bunch asparagus, cut into segments
2 cups peas, fresh or frozen
4 handfuls spinach
1/4 cup small basil leaves
In a large bowl toss the bread with the garlic, shallot, thyme, salt and olive oil. Turn the bread out onto a baking sheet and toast in a 350 degree oven for about 15 minutes - or until they are nice and golden and crunchy.
In a cold skillet pour in a splash of olive oil, a splash of water, and a couple pinches of salt. Dial up the heat and when the water starts to bubble stir in the asparagus. Cover, wait about twenty seconds, now add the peas. Cover, wait a few seconds, now add the spinach. Cover and cook just a few more seconds until the spinach starts to collapse just a bit.
Put the bread crumbs in a large bowl. Now pour the asparagus and peas and all the pan juices over the top of the bread.
Give it a good toss, add the basil leaves and toss again. Serve the salad family-style on a big platter.
Makes about 6 - 8 servings.
Curried Apple Couscous
Recipe from 101 Cookbooks
4 tablespoons unsalted butter
1 tablespoon curry powder
1 medium apple, cored and chopped
3 green onions, washed, trimmed, and thinly sliced
1 cup whole wheat couscous (or regular)
1 3/4 cup water
1 teaspoon sea salt
1/2 cup pine nuts, toasted
Small handful of mint, chopped
In a large saucepan over medium-high heat add 3 tablespoons of the butter, the curry powder, and a couple generous pinches of salt, and cook for a minute or until the spices are fragrant. Stir in the chopped apples and cook for about 3 minutes, enough time for the apples to soften up a bit and absorb some of the curry. Scoop the apples from the pan and set aside in a separate bowl.
In the same pan, again over medium-high heat, add the remaining tablespoon of butter. Stir in the green onions, let them soften up a bit and then add the water and salt. Bring to a boil, stir in the couscous, cover and remove from heat. Steam for 5 to 10 minutes and then use a fork to fluff up the couscous. Stir in the apples, pine nuts, and chopped mint. Season with more salt and curry powder to taste.
Serves 6.
4 tablespoons unsalted butter
1 tablespoon curry powder
1 medium apple, cored and chopped
3 green onions, washed, trimmed, and thinly sliced
1 cup whole wheat couscous (or regular)
1 3/4 cup water
1 teaspoon sea salt
1/2 cup pine nuts, toasted
Small handful of mint, chopped
In a large saucepan over medium-high heat add 3 tablespoons of the butter, the curry powder, and a couple generous pinches of salt, and cook for a minute or until the spices are fragrant. Stir in the chopped apples and cook for about 3 minutes, enough time for the apples to soften up a bit and absorb some of the curry. Scoop the apples from the pan and set aside in a separate bowl.
In the same pan, again over medium-high heat, add the remaining tablespoon of butter. Stir in the green onions, let them soften up a bit and then add the water and salt. Bring to a boil, stir in the couscous, cover and remove from heat. Steam for 5 to 10 minutes and then use a fork to fluff up the couscous. Stir in the apples, pine nuts, and chopped mint. Season with more salt and curry powder to taste.
Serves 6.
Caramelized Tofu
Recipe from 101 Cookbooks
7 - 8 ounces extra-firm tofu cut into thin 1-inch segments (see photo)
a couple pinches of fine-grain sea salt
a couple splashes of olive or peanut oil
2 medium cloves garlic, minced
1/3 cup pecans, toasted and chopped
3 tablespoons fine-grain natural cane sugar or brown sugar
1/4 cup cilantro, chopped
1/2 lb. brussels sprouts, washed and cut into 1/8-inch wide ribbons
Cook the tofu strips in large hot skillet (or pot) with a bit of salt and a splash of oil. Saute until slightly golden, about 4 minutes. Add the garlic and pecans, and cook for another minute. Stir in sugar. Cook for another couple of minutes. Remove from heat and stir in cilantro. Scrape the tofu out onto a plate and set aside while you cook the brussels sprouts.
In the same pan (no need to wash), add a touch more oil, another pinch of salt, and dial the heat up to medium-high. When the pan is nice and hot stir in the shredded brussels sprouts. Cook for 2 - 3 minutes, stirring a couple times (but not too often) until you get some golden bits, and the rest of the sprouts are bright and delicious.
Serves 2 - 3 as a main, 4 as a side
7 - 8 ounces extra-firm tofu cut into thin 1-inch segments (see photo)
a couple pinches of fine-grain sea salt
a couple splashes of olive or peanut oil
2 medium cloves garlic, minced
1/3 cup pecans, toasted and chopped
3 tablespoons fine-grain natural cane sugar or brown sugar
1/4 cup cilantro, chopped
1/2 lb. brussels sprouts, washed and cut into 1/8-inch wide ribbons
Cook the tofu strips in large hot skillet (or pot) with a bit of salt and a splash of oil. Saute until slightly golden, about 4 minutes. Add the garlic and pecans, and cook for another minute. Stir in sugar. Cook for another couple of minutes. Remove from heat and stir in cilantro. Scrape the tofu out onto a plate and set aside while you cook the brussels sprouts.
In the same pan (no need to wash), add a touch more oil, another pinch of salt, and dial the heat up to medium-high. When the pan is nice and hot stir in the shredded brussels sprouts. Cook for 2 - 3 minutes, stirring a couple times (but not too often) until you get some golden bits, and the rest of the sprouts are bright and delicious.
Serves 2 - 3 as a main, 4 as a side
Heirloom Tomato Tart in a Parmesan Crust
Recipe from 101 Cookbooks
This recipe will make one 9 or 10-inch tart OR five 4 1/2-inch tarts.
6 perfect, colorful, medium-sized heirloom tomatoes - washed and sliced 1/6-inch thick
1 t. fine-grain sea salt
1/2 cup unbleached all-purpose flour
1/2 cup whole wheat flour
1/2 cup unsalted organic butter, well chilled + cut into 1/4-inch cubes
4-ounce chunk of good fresh Parmesan, microplane-grated (you should end up with about 2 cups loosely packed grated cheese. Save any leftover grated cheese for sprinkling on the crusts when they come out of the oven.
2 T. ice cold water
2T. best quality extra virgin olive oil
1/4 cup slivered basil
Special equipment: tart pan(s), pie weights, paper towels
Preheat the oven to 350˚F.
Prep the tomatoes:
To avoid a soggy crust later on, you need to rid the tomatoes of some of their liquid. Clear a space on your counter and put down a double layer of absorbent paper towels. Place the tomatoes in a single layer on the paper towels and sprinkle them with about 1 teaspoon fine-grained sea salt. Top the tomatoes with another layer of paper towels and press gently. Let the tomatoes sit here until you are ready to use them.
Make the tart crust(s):
Place both flours, butter, and Parmesan in a food processor and pulse quickly about 25 times. You are looking for a sandy textured blend, punctuated with pea-sized pieces of butter. With a few more pulses, blend in the 2T of ice water. The dough should stick together when your pinch it between two fingers. Pour the dough into the tart pan. Working quickly, press the dough uniformly into the pan by pressing across the bottom and working towards the sides and up to form a rim. Place in the refrigerator and chill for 15 minutes.
Bake the tart crust:
Pull the tarts out of the refrigerator and poke each a few times with the tongs of a fork. Cover the tart with a square of aluminum foil and fill generously with pie weights. Place on a baking sheet and slide the tart onto the middle rack in the oven. Bake for 15 minutes, pull the shell out of the oven and very gently peel back and remove the tinfoil containing the pie weights. Place the uncovered tart back in the oven, weight free, and allow to cook for another 10 minutes, or until it is a deep golden brown in color. Remove from the oven and sprinkle with a little shredded Parmesan (this will act as another barrier to the tomato liquid). Let cool to room temperature before filling.
Assembling the tart: Just before serving, arrange tomato slices in a concentric pattern inside the tart shell. Drizzle with your best quality extra-virgin olive oil, and sprinkle with the slivered basil. Serve at room temperature.
This recipe will make one 9 or 10-inch tart OR five 4 1/2-inch tarts.
6 perfect, colorful, medium-sized heirloom tomatoes - washed and sliced 1/6-inch thick
1 t. fine-grain sea salt
1/2 cup unbleached all-purpose flour
1/2 cup whole wheat flour
1/2 cup unsalted organic butter, well chilled + cut into 1/4-inch cubes
4-ounce chunk of good fresh Parmesan, microplane-grated (you should end up with about 2 cups loosely packed grated cheese. Save any leftover grated cheese for sprinkling on the crusts when they come out of the oven.
2 T. ice cold water
2T. best quality extra virgin olive oil
1/4 cup slivered basil
Special equipment: tart pan(s), pie weights, paper towels
Preheat the oven to 350˚F.
Prep the tomatoes:
To avoid a soggy crust later on, you need to rid the tomatoes of some of their liquid. Clear a space on your counter and put down a double layer of absorbent paper towels. Place the tomatoes in a single layer on the paper towels and sprinkle them with about 1 teaspoon fine-grained sea salt. Top the tomatoes with another layer of paper towels and press gently. Let the tomatoes sit here until you are ready to use them.
Make the tart crust(s):
Place both flours, butter, and Parmesan in a food processor and pulse quickly about 25 times. You are looking for a sandy textured blend, punctuated with pea-sized pieces of butter. With a few more pulses, blend in the 2T of ice water. The dough should stick together when your pinch it between two fingers. Pour the dough into the tart pan. Working quickly, press the dough uniformly into the pan by pressing across the bottom and working towards the sides and up to form a rim. Place in the refrigerator and chill for 15 minutes.
Bake the tart crust:
Pull the tarts out of the refrigerator and poke each a few times with the tongs of a fork. Cover the tart with a square of aluminum foil and fill generously with pie weights. Place on a baking sheet and slide the tart onto the middle rack in the oven. Bake for 15 minutes, pull the shell out of the oven and very gently peel back and remove the tinfoil containing the pie weights. Place the uncovered tart back in the oven, weight free, and allow to cook for another 10 minutes, or until it is a deep golden brown in color. Remove from the oven and sprinkle with a little shredded Parmesan (this will act as another barrier to the tomato liquid). Let cool to room temperature before filling.
Assembling the tart: Just before serving, arrange tomato slices in a concentric pattern inside the tart shell. Drizzle with your best quality extra-virgin olive oil, and sprinkle with the slivered basil. Serve at room temperature.
Lasagna Tart
Recipe from 101 Cookbooks
2 medium zucchini, sliced into very very thin coins
scant 1 teaspoon fine grain sea salt
Tart Crust
2 cups whole wheat pastry flour (or spelt flour)
1 teaspoon fine grain sea salt
zest of one lemon
1/4 cup olive oil
scant 1/2 cup cold water
Tomato Sauce
3 cloves garlic, minced
2 tablespoons extra-virgin olive oil
scant 1 teaspoon red pepper flakes
pinch of salt
1 14-ounce can crushed tomatoes
1 1/2 cups ricotta cheese
Preheat your oven to 375F degrees, and place a rack in the middle. Oil a 10-inch tart pan and set aside.
Start by tossing the sliced zucchini with the salt in a medium bowl. Transfer the zucchini to a colander and let it drain while you make the tart shell and tomato sauce.
To make the tart shell combine the flour, salt, and lemon zest in a large mixing bowl. Drizzle the olive oil over the flour and stir that in as well. Drizzle the cold water over the flour and mix with a fork just until it is absorbed. Knead one or twice - just until the dough comes together into a ball. On a lightly floured surface use a rolling pin to roll the dough into a circle roughly 13-inches across. Ease the pastry into your tart pan and press it into the corners and up the sides without stretching the dough. Trim away any excess dough, and place the pan in the refrigerator for at least thirty minutes. When the dough is done resting, prick the crust with a fork a few times. Now line the pastry with parchment paper and fill the tart with pie weights. Bake for 15 minutes. Carefully remove the paper and pie weights, then toast the tart crust in the oven for another five minutes or so before transferring it to a rack to cool. Leave the oven on, but dial it down to 350F.
In the meantime, you can make the sauce. Stir the garlic, olive oil, red pepper flakes, and salt together in a small, cold saucepan. Turn the heat to medium-high and cook until the garlic starts to sizzle just a bit. Stir in the crushed tomatoes, bring to a simmer, cook the sauce down a bit, 10 minutes or so, then remove from heat.
When you are ready to assemble the tart, use a spatula to spread half of the ricotta cheese across the base of the tart shell. Now spoon about half of the sauce over the ricotta and arrange half of the zucchini in a single layer on top of the sauce (see image). If your zucchini is still quite wet, press it into some paper towels. I use my fingers for this next part. After spooning the remaining ricotta over the zucchini, push it around a bit with your fingers so that it forms a layer. Arrange another layer of zucchini and finish with the remaining sauce. You want the filling to nearly, but not quite fill the pan.
Place the tart on a rimmed baking sheet - in case you end up with an overflow - and bake for roughly 40 minutes or until the tart is cooked through. Remove and let cool for 10 minutes before serving. I would have dusted the top of this with a bit of Parmesan, but was out of it!
Serves 8.
2 medium zucchini, sliced into very very thin coins
scant 1 teaspoon fine grain sea salt
Tart Crust
2 cups whole wheat pastry flour (or spelt flour)
1 teaspoon fine grain sea salt
zest of one lemon
1/4 cup olive oil
scant 1/2 cup cold water
Tomato Sauce
3 cloves garlic, minced
2 tablespoons extra-virgin olive oil
scant 1 teaspoon red pepper flakes
pinch of salt
1 14-ounce can crushed tomatoes
1 1/2 cups ricotta cheese
Preheat your oven to 375F degrees, and place a rack in the middle. Oil a 10-inch tart pan and set aside.
Start by tossing the sliced zucchini with the salt in a medium bowl. Transfer the zucchini to a colander and let it drain while you make the tart shell and tomato sauce.
To make the tart shell combine the flour, salt, and lemon zest in a large mixing bowl. Drizzle the olive oil over the flour and stir that in as well. Drizzle the cold water over the flour and mix with a fork just until it is absorbed. Knead one or twice - just until the dough comes together into a ball. On a lightly floured surface use a rolling pin to roll the dough into a circle roughly 13-inches across. Ease the pastry into your tart pan and press it into the corners and up the sides without stretching the dough. Trim away any excess dough, and place the pan in the refrigerator for at least thirty minutes. When the dough is done resting, prick the crust with a fork a few times. Now line the pastry with parchment paper and fill the tart with pie weights. Bake for 15 minutes. Carefully remove the paper and pie weights, then toast the tart crust in the oven for another five minutes or so before transferring it to a rack to cool. Leave the oven on, but dial it down to 350F.
In the meantime, you can make the sauce. Stir the garlic, olive oil, red pepper flakes, and salt together in a small, cold saucepan. Turn the heat to medium-high and cook until the garlic starts to sizzle just a bit. Stir in the crushed tomatoes, bring to a simmer, cook the sauce down a bit, 10 minutes or so, then remove from heat.
When you are ready to assemble the tart, use a spatula to spread half of the ricotta cheese across the base of the tart shell. Now spoon about half of the sauce over the ricotta and arrange half of the zucchini in a single layer on top of the sauce (see image). If your zucchini is still quite wet, press it into some paper towels. I use my fingers for this next part. After spooning the remaining ricotta over the zucchini, push it around a bit with your fingers so that it forms a layer. Arrange another layer of zucchini and finish with the remaining sauce. You want the filling to nearly, but not quite fill the pan.
Place the tart on a rimmed baking sheet - in case you end up with an overflow - and bake for roughly 40 minutes or until the tart is cooked through. Remove and let cool for 10 minutes before serving. I would have dusted the top of this with a bit of Parmesan, but was out of it!
Serves 8.
Curried Egg Salad
Recipe 101 Cookbooks
5 good quality eggs
1 1/2 teaspoons curry powder (your favorite)
3 tablespoons plain yogurt
2 big pinches of salt
1/2 small onion, chopped
1/2 medium apple, chopped
1/4 cup pecans, toasted and chopped
1 small bunch of chives, minced
First off, you need to boil the eggs properly (the key to good egg salad!). Place the eggs in a pot and cover with cold water by a 1/2-inch or so. Bring to a gentle boil. Now turn off the heat, cover, and let sit for exactly seven minutes. Have a big bowl of ice water ready and when the eggs are done cooking and place them in the ice bath for three minutes or so - long enough to stop the cooking.
While the eggs are boiling and cooling, combine the yogurt, curry powder and salt in a tiny bowl. Set aside.
Crack and peel each egg, and place in a medium mixing bowl. Add the curried yogurt, onions, apple, pecans, and chives. Now mash with a fork. Don't overdo it, you want the egg mixture to have some texture. If you need to add a bit more plain yogurt to moisten up the mixture a bit, go for it a bit at a time. taste and add more salt if needed. Enjoy as-is, or served wrapped in lettuce or between two slices of good, toasted bread.
Serves 3-4
5 good quality eggs
1 1/2 teaspoons curry powder (your favorite)
3 tablespoons plain yogurt
2 big pinches of salt
1/2 small onion, chopped
1/2 medium apple, chopped
1/4 cup pecans, toasted and chopped
1 small bunch of chives, minced
First off, you need to boil the eggs properly (the key to good egg salad!). Place the eggs in a pot and cover with cold water by a 1/2-inch or so. Bring to a gentle boil. Now turn off the heat, cover, and let sit for exactly seven minutes. Have a big bowl of ice water ready and when the eggs are done cooking and place them in the ice bath for three minutes or so - long enough to stop the cooking.
While the eggs are boiling and cooling, combine the yogurt, curry powder and salt in a tiny bowl. Set aside.
Crack and peel each egg, and place in a medium mixing bowl. Add the curried yogurt, onions, apple, pecans, and chives. Now mash with a fork. Don't overdo it, you want the egg mixture to have some texture. If you need to add a bit more plain yogurt to moisten up the mixture a bit, go for it a bit at a time. taste and add more salt if needed. Enjoy as-is, or served wrapped in lettuce or between two slices of good, toasted bread.
Serves 3-4
In A Hurry Green Curry
Recipe from 101 Cookbooks
2 teaspoons green curry paste*
scant 1/2 teaspoon salt
1 14-ounce can coconut milk (light ok)
1 large onion, sliced
14 ounces water or light vegetable broth
6 ounces of firm tofu cut into 1/2 inch cubes
1 cup peas, fresh or frozen
2 cups asparagus, cut into 1/2-inch segments
squeeze of fresh lime juice
1/4 cup small basil leaves
In a large thick bottom pot over medium heat whisk the curry paste with the salt and a small splash of the coconut milk. Simmer for just a minute. Add the onion and saute until it softens up, just a minute or so. Add the rest of the coconut milk and broth and simmer for another five minutes. Taste and adjust for flavor - this would be the time to add more curry paste if needed (see headnotes).
Stir in the tofu and (JUST BEFORE SERVING) the peas and asparagus, simmer for just a minute or two, just long enough for the vegetables to cook a bit. Finish the pot with a squeeze of lime and basil leaves. Taste, and adjust seasoning again if needed.
Serves 4.
2 teaspoons green curry paste*
scant 1/2 teaspoon salt
1 14-ounce can coconut milk (light ok)
1 large onion, sliced
14 ounces water or light vegetable broth
6 ounces of firm tofu cut into 1/2 inch cubes
1 cup peas, fresh or frozen
2 cups asparagus, cut into 1/2-inch segments
squeeze of fresh lime juice
1/4 cup small basil leaves
In a large thick bottom pot over medium heat whisk the curry paste with the salt and a small splash of the coconut milk. Simmer for just a minute. Add the onion and saute until it softens up, just a minute or so. Add the rest of the coconut milk and broth and simmer for another five minutes. Taste and adjust for flavor - this would be the time to add more curry paste if needed (see headnotes).
Stir in the tofu and (JUST BEFORE SERVING) the peas and asparagus, simmer for just a minute or two, just long enough for the vegetables to cook a bit. Finish the pot with a squeeze of lime and basil leaves. Taste, and adjust seasoning again if needed.
Serves 4.
Cauliflower Soup with Gorgonzola
Recipe from 101 Cookbooks
1 medium cauliflower
1 tablespoon unsalted butter
2 smallish yellow onions, peeled and finely sliced
4 thyme sprigs
2 bay leaves
sea salt and freshly ground pepper
4 cups chicken stock (hs note: I used vegetable stock)
1 cup Gorgonzola cheese (hs note: I used 1/3 cup)
1/3 cup creme fraiche
parsley for garnish
Remove the outer leaves from the cauliflower and break it into small florets (don't bother to remove the stalk - it only adds to the flavor). Set aside. Melt the butter gently in a saucepan (large enough to hold all of your ingredients) over medium heat. Add the onions and sweat gently for 5 minutes or so until translucent.
Add the cauliflower, thyme and bay leaves. Season with little salt and pepper, to allow the flavors to adjust and find their feet. Pour in the stock, stir and bring to a simmer. Then cover and simmer for 20 minutes or so, until the cauliflower is very soft.
Crumble in the Gorgonzola and stir over a low heat until it has melted into the soup. Add the creme fraiche and stir to combine.
Pick out the bay leaves and thyme stalks, then blend the soup until really smooth.
Return the soup to the pan and reheat gently. Taste and add a little more salt and pepper if you think it needs it.
Ladle unto warm bowls, serve topped with chopped parsley.
Serves four.
1 medium cauliflower
1 tablespoon unsalted butter
2 smallish yellow onions, peeled and finely sliced
4 thyme sprigs
2 bay leaves
sea salt and freshly ground pepper
4 cups chicken stock (hs note: I used vegetable stock)
1 cup Gorgonzola cheese (hs note: I used 1/3 cup)
1/3 cup creme fraiche
parsley for garnish
Remove the outer leaves from the cauliflower and break it into small florets (don't bother to remove the stalk - it only adds to the flavor). Set aside. Melt the butter gently in a saucepan (large enough to hold all of your ingredients) over medium heat. Add the onions and sweat gently for 5 minutes or so until translucent.
Add the cauliflower, thyme and bay leaves. Season with little salt and pepper, to allow the flavors to adjust and find their feet. Pour in the stock, stir and bring to a simmer. Then cover and simmer for 20 minutes or so, until the cauliflower is very soft.
Crumble in the Gorgonzola and stir over a low heat until it has melted into the soup. Add the creme fraiche and stir to combine.
Pick out the bay leaves and thyme stalks, then blend the soup until really smooth.
Return the soup to the pan and reheat gently. Taste and add a little more salt and pepper if you think it needs it.
Ladle unto warm bowls, serve topped with chopped parsley.
Serves four.
Chunky Celery Soup
Recipe from 101 Cookbooks
Really, you can use just about any cooked medium-sized grain in this recipe. I chose wild rice because I love it alongside celery. You could try a plump brown rice, barley, or even wheatberry here with good results. AS I mentioned up above, I was lucky enough to come across celery with the leaves intact on top. I made a drizzle out of one cup (lightly packed) celery leaves, 1 large clove of garlic, about 1/4 teaspoon of salt, and 1/3 cup extra-virgin olive oil. Puree all of these ingredients in a food processor for about 30 seconds.
1 large onion
1 large russet potato
3-4 small -medium carrots
10 medium-length stalks of celery, washed well
3 tablespoons extra-virgin olive oil
2 cloves garlic, chopped
5 cups of lightly-flavored, great tasting, vegetable broth (or water)
2 cups cooked wild rice, brown rice, barley, or wheat berries
1/3 cup celery leaf pesto (optional, but see head notes)
Parmesan cheese, freshly grated (optional)
Chop the onion, potato, carrots, and celery into pieces that are about 1/2-inch or smaller. Do your best to cut everything roughly the same size, this will keep cooking time across the ingredients somewhat uniform. You should end up with about 2 1/2 cups of chopped celery.
In a large thick-bottomed soup pot over medium high heat combine the olive oil, onion, potato, carrots, celery and a few big pinches of salt. Saute for about ten minutes or until the onions and celery soften a touch and expel some water. Stir in the garlic and add the stock. Bring to a simmer and let cook for another 10 minutes or until the celery, carrot and potatoes are just cooked through - resist the urge to over cook them into mush. Stir in the rice a few minutes before the potatoes and carrot are cooked though. Remove the soup from the heat and ladle into soup bowls. Top each with a generous drizzle of the celery leaf pesto (opt) and/or some Parmesan cheese.
Serves about 6.
Really, you can use just about any cooked medium-sized grain in this recipe. I chose wild rice because I love it alongside celery. You could try a plump brown rice, barley, or even wheatberry here with good results. AS I mentioned up above, I was lucky enough to come across celery with the leaves intact on top. I made a drizzle out of one cup (lightly packed) celery leaves, 1 large clove of garlic, about 1/4 teaspoon of salt, and 1/3 cup extra-virgin olive oil. Puree all of these ingredients in a food processor for about 30 seconds.
1 large onion
1 large russet potato
3-4 small -medium carrots
10 medium-length stalks of celery, washed well
3 tablespoons extra-virgin olive oil
2 cloves garlic, chopped
5 cups of lightly-flavored, great tasting, vegetable broth (or water)
2 cups cooked wild rice, brown rice, barley, or wheat berries
1/3 cup celery leaf pesto (optional, but see head notes)
Parmesan cheese, freshly grated (optional)
Chop the onion, potato, carrots, and celery into pieces that are about 1/2-inch or smaller. Do your best to cut everything roughly the same size, this will keep cooking time across the ingredients somewhat uniform. You should end up with about 2 1/2 cups of chopped celery.
In a large thick-bottomed soup pot over medium high heat combine the olive oil, onion, potato, carrots, celery and a few big pinches of salt. Saute for about ten minutes or until the onions and celery soften a touch and expel some water. Stir in the garlic and add the stock. Bring to a simmer and let cook for another 10 minutes or until the celery, carrot and potatoes are just cooked through - resist the urge to over cook them into mush. Stir in the rice a few minutes before the potatoes and carrot are cooked though. Remove the soup from the heat and ladle into soup bowls. Top each with a generous drizzle of the celery leaf pesto (opt) and/or some Parmesan cheese.
Serves about 6.
Delicious Big Bowl - Quinoa
Recipe from 101 Cookbooks
2 cups white quinoa, rinsed well
4 scant cups water
1 teaspoon salt
a few splashes of extra virgin olive oil
3 - 4 medium/large potatoes, cut into 1/2-inch dice
1 large yellow onions, chopped
1 clove garlic, chopped
1 cup toasted nuts (walnuts, pine nuts, etc)
1-2 cups lightly cooked asparagus, cut into 1/2-inch segments
another splash or two of good olive oil or citrus dressing
Bring the quinoa, water and salt to a boil in a large thick-bottomed pot. Reduce heat and simmer for about 20 minutes or until the quinoa opens up revealing a little spiral and is soft and pleasant to chew. If there is any remaining liquid at this point, drain it off and set the quinoa aside.
Warm a splash of olive oil in a skillet over medium-high heat, then add the potatoes and a couple pinches of salt. Toss to coat the potatoes and cover for a few minutes to allow the insides of the potatoes to sweat and cook. Uncover, toss again, then cook a few minutes longer (uncovered) until the potatoes start to get some color. Continue tossing every few minutes to get more color and crispness. When they are cooked through and pleasantly crunchy, season to taste with salt and scoop out onto a plate. Set aside.
In the same skillet (no need to clean) warm another splash of oil. Add the onions and garlic and cook for 4-5 minutes or until they soften up a bit.
Toss the quinoa with a splash of olive oil (I had leftover citrus parmesan dressing, so I used that). Serve each bowl of quinoa topped with potatoes, onions, nuts and asparagus. Alternately, you can toss everything together in one big bowl and serve it up family-style.
Serves 4 - 6.
2 cups white quinoa, rinsed well
4 scant cups water
1 teaspoon salt
a few splashes of extra virgin olive oil
3 - 4 medium/large potatoes, cut into 1/2-inch dice
1 large yellow onions, chopped
1 clove garlic, chopped
1 cup toasted nuts (walnuts, pine nuts, etc)
1-2 cups lightly cooked asparagus, cut into 1/2-inch segments
another splash or two of good olive oil or citrus dressing
Bring the quinoa, water and salt to a boil in a large thick-bottomed pot. Reduce heat and simmer for about 20 minutes or until the quinoa opens up revealing a little spiral and is soft and pleasant to chew. If there is any remaining liquid at this point, drain it off and set the quinoa aside.
Warm a splash of olive oil in a skillet over medium-high heat, then add the potatoes and a couple pinches of salt. Toss to coat the potatoes and cover for a few minutes to allow the insides of the potatoes to sweat and cook. Uncover, toss again, then cook a few minutes longer (uncovered) until the potatoes start to get some color. Continue tossing every few minutes to get more color and crispness. When they are cooked through and pleasantly crunchy, season to taste with salt and scoop out onto a plate. Set aside.
In the same skillet (no need to clean) warm another splash of oil. Add the onions and garlic and cook for 4-5 minutes or until they soften up a bit.
Toss the quinoa with a splash of olive oil (I had leftover citrus parmesan dressing, so I used that). Serve each bowl of quinoa topped with potatoes, onions, nuts and asparagus. Alternately, you can toss everything together in one big bowl and serve it up family-style.
Serves 4 - 6.
Whole Wheat Butterhorns
Recipe from 101 Cookbooks
2 packages dry yeast
1 3/4 cups warm water
2 tablespoons brown sugar
3 tablespoons. oil
1/4 cup honey
2 teaspoons salt
2 1/2 cups whole wheat flour
2-2 1/2 cups flour
6 tablespoons soft butter
1/3 cup chopped walnuts (optional)
(hs note: I also ended up using one egg, lightly beaten to give the rolls a quick brush before popping them in the oven.)
1. Dissolve yeast in water.
2. Add brown sugar, oil, honey, salt, and 1 1/2 cups whole what flour. Mix well.
3. Stir in remaining whole wheat flour and enough flour to make a stiff dough.
4. Knead on a lightly floured surface for 10 minutes. Place in a greased bowl. Cover and let rise about 1 1/2 hours.
5. Divide into 3 equal pieces. Shape into balls. Cover and let rest for 10 minutes.
6. Roll each ball into a 10-inch circle. Spread with 1/3 butter (hs note: I used melted butter). Sprinkle with nuts if desired. Cut each circle into 8 wedges (hs note: like pizza slices). To shape rolls, begin at wide end of wedge and roll toward point. Place on greased baking sheet.
7. Cover and let rise 20-30 minutes. (hs note: this is when I brush the dough with the egg wash to get a nice golden crust). Bake in 375F oven for 12-15 minutes. Brush with milk or margarine while still warm.
Variation: Before rolling up, sprinkle generously with sesame or poppy seeds.
Yield: 2 dozen rolls
2 packages dry yeast
1 3/4 cups warm water
2 tablespoons brown sugar
3 tablespoons. oil
1/4 cup honey
2 teaspoons salt
2 1/2 cups whole wheat flour
2-2 1/2 cups flour
6 tablespoons soft butter
1/3 cup chopped walnuts (optional)
(hs note: I also ended up using one egg, lightly beaten to give the rolls a quick brush before popping them in the oven.)
1. Dissolve yeast in water.
2. Add brown sugar, oil, honey, salt, and 1 1/2 cups whole what flour. Mix well.
3. Stir in remaining whole wheat flour and enough flour to make a stiff dough.
4. Knead on a lightly floured surface for 10 minutes. Place in a greased bowl. Cover and let rise about 1 1/2 hours.
5. Divide into 3 equal pieces. Shape into balls. Cover and let rest for 10 minutes.
6. Roll each ball into a 10-inch circle. Spread with 1/3 butter (hs note: I used melted butter). Sprinkle with nuts if desired. Cut each circle into 8 wedges (hs note: like pizza slices). To shape rolls, begin at wide end of wedge and roll toward point. Place on greased baking sheet.
7. Cover and let rise 20-30 minutes. (hs note: this is when I brush the dough with the egg wash to get a nice golden crust). Bake in 375F oven for 12-15 minutes. Brush with milk or margarine while still warm.
Variation: Before rolling up, sprinkle generously with sesame or poppy seeds.
Yield: 2 dozen rolls
Heather's Quinoa
Recipe from 101 Cookbooks
If you don't have the time or inclination to roast cherry tomatoes, substitute some chopped, moist, sun-dried tomatoes. Also, a delicious alternative to the tofu in this recipe might be paneer cheese which can stand up to the heat without losing its form. Vegans can leave out the Parmesan in the pesto and make it more of a basil-nut drizzle - still tasty, and a good fit for this recipe.
a splash of extra-virgin olive oil
a pinch of fine grain sea salt
1 shallot, minced
3 cups cooked quinoa* (or brown rice, or other grain)
1 cup corn, fresh or frozen
1 1/2 cups kale, spinach or other hearty green, finely chopped
2 cups extra-firm nigari tofu, browned in a skillet a bit
1/3 cup pesto
1/3 cup pumpkin seeds, toasted
1/4 cup roasted cherry tomatoes** (or chopped sun-dried tomatoes)
In a big skillet or pot heat the olive oil and salt over medium-high heat. Stir in the shallot and cook for a minute or two. Stir in the quinoa and corn and cook until hot and sizzling. Stir in the kale and then the tofu, cooking until tofu is heated through. Remove the skillet from heat and stir in the pesto and pumpkin seeds. Mix well so the pesto is spread throughout. Turn everything out onto a platter and top with the cherry tomatoes.
Serves 4 - 6.
*Rinse about 2 cups quinoa in a fine-meshed strainer. In a medium saucepan heat the quinoa and 4 cups water until boiling. Reduce heat and simmer until water is absorbed and quinoa fluffs up, about 15 minutes. Quinoa is done when you can see the curlique in each grain, and it is tender with a bit of pop to each bite. Drain any extra water and set aside.
** To roast cherry tomatoes: Heat oven to 350F degrees. Cut each tomato in half and arrange in a large oven-proof baking dish. Mix together a big splash of olive oil, a spoonful of brown sugar, and a few pinches of salt - pour this over the tomatoes. Gently toss them a bit, making sure they all get coated, finishing with each tomato facing cut-side up. Place in the oven and bake for 45 mintutes or so, until the tomatoes are shrunken and sweet.
If you don't have the time or inclination to roast cherry tomatoes, substitute some chopped, moist, sun-dried tomatoes. Also, a delicious alternative to the tofu in this recipe might be paneer cheese which can stand up to the heat without losing its form. Vegans can leave out the Parmesan in the pesto and make it more of a basil-nut drizzle - still tasty, and a good fit for this recipe.
a splash of extra-virgin olive oil
a pinch of fine grain sea salt
1 shallot, minced
3 cups cooked quinoa* (or brown rice, or other grain)
1 cup corn, fresh or frozen
1 1/2 cups kale, spinach or other hearty green, finely chopped
2 cups extra-firm nigari tofu, browned in a skillet a bit
1/3 cup pesto
1/3 cup pumpkin seeds, toasted
1/4 cup roasted cherry tomatoes** (or chopped sun-dried tomatoes)
In a big skillet or pot heat the olive oil and salt over medium-high heat. Stir in the shallot and cook for a minute or two. Stir in the quinoa and corn and cook until hot and sizzling. Stir in the kale and then the tofu, cooking until tofu is heated through. Remove the skillet from heat and stir in the pesto and pumpkin seeds. Mix well so the pesto is spread throughout. Turn everything out onto a platter and top with the cherry tomatoes.
Serves 4 - 6.
*Rinse about 2 cups quinoa in a fine-meshed strainer. In a medium saucepan heat the quinoa and 4 cups water until boiling. Reduce heat and simmer until water is absorbed and quinoa fluffs up, about 15 minutes. Quinoa is done when you can see the curlique in each grain, and it is tender with a bit of pop to each bite. Drain any extra water and set aside.
** To roast cherry tomatoes: Heat oven to 350F degrees. Cut each tomato in half and arrange in a large oven-proof baking dish. Mix together a big splash of olive oil, a spoonful of brown sugar, and a few pinches of salt - pour this over the tomatoes. Gently toss them a bit, making sure they all get coated, finishing with each tomato facing cut-side up. Place in the oven and bake for 45 mintutes or so, until the tomatoes are shrunken and sweet.
Anzac Cookies
Recipe from 101 Cookbooks
1 cup flour (all-purpose or whole wheat pastry)
1 cup rolled oats
1/2 cup sugar
1/2 cup fine grain natural cane sugar OR brown sugar
1 cup finely shredded non-sweetened coconut
scant 1/2 teaspoon fine sea salt
1/2 cup butter, cut into little cubes
2 tablespoons golden syrup or honey
zest of one medium orange
1 tablespoon boiling water
1/2 teaspoon baking soda
1 tablespoon orange blossom water*
Preheat oven to 325F degrees. Combine the dry ingredients in a large bowl; flour, oats, sugars, and coconut. Mix well.
In a small saucepan over low heat combine the butter syrup (or honey), and orange zest. Stir until melted and remove from heat. In a small bowl whisk together the boiling water and baking soda. Stir it into the butter. Now pour the butter mixture over the big bowl of oats and stir. Add the orange blossom water and stir again. This is a dough I like to mix it with my hands to make sure the butter is evenly distributed and the dough is moist throughout. I baked this batch of cookies in a well-buttered, heart-shaped cast iron pan, but you can simply drop them by the tablespoonful onto parchment lined baking sheets. Make sure they aren't too flat or they will get crispy. Bake for about 12 minutes or until deeply golden.**
Makes 18 - 24 medium cookies.
*Orange blossom water is sometimes available on Amazon.com, for example here and here. I also find it regularly at places like Whole Foods Markets and/or other natural food stores.
** The most recent batch that I baked in the heart-shaped pan took more like 20 minutes to fully bake and brown. Free-form on a baking sheet will take less - 12 minutes or so.
1 cup flour (all-purpose or whole wheat pastry)
1 cup rolled oats
1/2 cup sugar
1/2 cup fine grain natural cane sugar OR brown sugar
1 cup finely shredded non-sweetened coconut
scant 1/2 teaspoon fine sea salt
1/2 cup butter, cut into little cubes
2 tablespoons golden syrup or honey
zest of one medium orange
1 tablespoon boiling water
1/2 teaspoon baking soda
1 tablespoon orange blossom water*
Preheat oven to 325F degrees. Combine the dry ingredients in a large bowl; flour, oats, sugars, and coconut. Mix well.
In a small saucepan over low heat combine the butter syrup (or honey), and orange zest. Stir until melted and remove from heat. In a small bowl whisk together the boiling water and baking soda. Stir it into the butter. Now pour the butter mixture over the big bowl of oats and stir. Add the orange blossom water and stir again. This is a dough I like to mix it with my hands to make sure the butter is evenly distributed and the dough is moist throughout. I baked this batch of cookies in a well-buttered, heart-shaped cast iron pan, but you can simply drop them by the tablespoonful onto parchment lined baking sheets. Make sure they aren't too flat or they will get crispy. Bake for about 12 minutes or until deeply golden.**
Makes 18 - 24 medium cookies.
*Orange blossom water is sometimes available on Amazon.com, for example here and here. I also find it regularly at places like Whole Foods Markets and/or other natural food stores.
** The most recent batch that I baked in the heart-shaped pan took more like 20 minutes to fully bake and brown. Free-form on a baking sheet will take less - 12 minutes or so.
Nikki's Healthy Cookies
Recipe from 101 Cookbooks
3 large, ripe bananas, well mashed (about 1 1/2 cups)
1 teaspoon vanilla extract
1/4 cup coconut oil, barely warm - so it isn't solid (or alternately, olive oil)
2 cups rolled oats
2/3 cup almond meal
1/3 cup coconut, finely shredded & unsweetened
1/2 teaspoon cinnamon
1/2 teaspoon fine grain sea salt
1 teaspoon baking powder
6 - 7 ounces chocolate chips or dark chocolate bar chopped
Preheat oven to 350 degrees, racks in the top third.
In a large bowl combine the bananas, vanilla extract, and coconut oil. Set aside. In another bowl whisk together the oats, almond meal, shredded coconut, cinnamon, salt, and baking powder. Add the dry ingredients to the wet ingredients and stir until combined. Fold in the chocolate chunks/chips.The dough is a bit looser than a standard cookie dough, don't worry about it. Drop dollops of the dough, each about 2 teaspoons in size, an inch apart, onto a parchment (or Silpat) lined baking sheet. Bake for 12 - 14 minutes. I baked these as long as possible without burning the bottoms and they were perfect - just shy of 15 minutes seems to be about right in my oven.
Makes about 3 dozen bite-sized cookies.
3 large, ripe bananas, well mashed (about 1 1/2 cups)
1 teaspoon vanilla extract
1/4 cup coconut oil, barely warm - so it isn't solid (or alternately, olive oil)
2 cups rolled oats
2/3 cup almond meal
1/3 cup coconut, finely shredded & unsweetened
1/2 teaspoon cinnamon
1/2 teaspoon fine grain sea salt
1 teaspoon baking powder
6 - 7 ounces chocolate chips or dark chocolate bar chopped
Preheat oven to 350 degrees, racks in the top third.
In a large bowl combine the bananas, vanilla extract, and coconut oil. Set aside. In another bowl whisk together the oats, almond meal, shredded coconut, cinnamon, salt, and baking powder. Add the dry ingredients to the wet ingredients and stir until combined. Fold in the chocolate chunks/chips.The dough is a bit looser than a standard cookie dough, don't worry about it. Drop dollops of the dough, each about 2 teaspoons in size, an inch apart, onto a parchment (or Silpat) lined baking sheet. Bake for 12 - 14 minutes. I baked these as long as possible without burning the bottoms and they were perfect - just shy of 15 minutes seems to be about right in my oven.
Makes about 3 dozen bite-sized cookies.
Red Indian Carrot Soup
Recipe from 101 Cookbooks
1 1/4 pounds carrots
1 tablespoon extra-virgin olive oil (or clarified butter)
2 medium cloves garlic, minced
1 large yellow onion, chopped
3 cups+ vegetable stock or water
juice of 1/2 a lemon
fine grain sea salt (as much as you need)
- olive oil, toasted sesame oil, or red chile oil for a finishing drizzle - if you use toasted sesame oil (sometimes labeled pure sesame oil) it is very strong. I typically dilute it with olive oil. I use one part sesame oil to four parts olive oil.
Take the tops off the carrots (if they have tops) and give them a good scrub. Cut them into 1-inch segments and set aside. Heat the olive oil in a large, heavy soup pot over medium heat. Add the garlic and onions and saute for a few minutes or until the onions start to get translucent. Add the stock and carrots and bring to a gentle boil. Lower the heat and simmer for 20 - 30 minutes or until the carrots are tender - longer if your carrot pieces ended up larger. But try not to overcook. Remove from heat and cool for a few minutes.
Puree with a hand blender (sometimes I leave the soup a bit chunky, other times I go completely smooth) - then stir in the lemon juice. Now salt to taste. If you used a salty veggie stock, you might just need a little salt. If you used water, you'll need quite a bit more. Keep adding a few pinches at a time until the carrot flavor really pops. If it tastes flat or dull, keep adding.
Finish with a drizzle of great extra-virgin olive oil, one of the other drizzles I mention up above, or whatever twist you come up with.
Serves about 4.
1 1/4 pounds carrots
1 tablespoon extra-virgin olive oil (or clarified butter)
2 medium cloves garlic, minced
1 large yellow onion, chopped
3 cups+ vegetable stock or water
juice of 1/2 a lemon
fine grain sea salt (as much as you need)
- olive oil, toasted sesame oil, or red chile oil for a finishing drizzle - if you use toasted sesame oil (sometimes labeled pure sesame oil) it is very strong. I typically dilute it with olive oil. I use one part sesame oil to four parts olive oil.
Take the tops off the carrots (if they have tops) and give them a good scrub. Cut them into 1-inch segments and set aside. Heat the olive oil in a large, heavy soup pot over medium heat. Add the garlic and onions and saute for a few minutes or until the onions start to get translucent. Add the stock and carrots and bring to a gentle boil. Lower the heat and simmer for 20 - 30 minutes or until the carrots are tender - longer if your carrot pieces ended up larger. But try not to overcook. Remove from heat and cool for a few minutes.
Puree with a hand blender (sometimes I leave the soup a bit chunky, other times I go completely smooth) - then stir in the lemon juice. Now salt to taste. If you used a salty veggie stock, you might just need a little salt. If you used water, you'll need quite a bit more. Keep adding a few pinches at a time until the carrot flavor really pops. If it tastes flat or dull, keep adding.
Finish with a drizzle of great extra-virgin olive oil, one of the other drizzles I mention up above, or whatever twist you come up with.
Serves about 4.
Peanut Salvage Bars
Recipe from 101 Cookbooks
1/4 cup raw or toasted wheat germ
1/4 cup shelled sunflower seeds
1/2 cup shelled peanuts
salt
1/2 cup raisins (I used dried cranberries)
2 cups 1-minute rolled oats
2 cups puffed rice cereal (hs note: I used puffed brown rice cereal)
1 cup crunchy peanut butter
1 cup brown sugar, firmly packed
1 cup maple syrup
1 teaspoon vanilla extract
Preheat the oven to 350 degrees.
If using raw wheat germ, spread it on a baking sheet and toast for a few minutes until fragrant.
Spread the sunflower seeds and the peanuts in an even later on separate baking sheets and toast in the oven - the sunflower seeds will take about 6 minutes and the peanuts will take 15 to 20 minutes. Remove and let cool; salt the peanuts lightly.
Mix the wheat germ, sunflower seeds, peanuts, raisins, oats, and puffed rice in a large bowl. In a separate bowl that fits your microwave, mix the peanut butter, brown sugar, and maple syrup; microwave on high for 2 minutes. Add the vanilla extract and stir until well blended. Pour over the dry ingredients and fold in until everything is evenly coated.
Grease an 8-inch-square baking pan and transfer the mixture from the bowl. Cover the surface with waxed paper and press it down firmly. Refrigerate until completely cool. Cut into eight 2x4-inch bars.
1/4 cup raw or toasted wheat germ
1/4 cup shelled sunflower seeds
1/2 cup shelled peanuts
salt
1/2 cup raisins (I used dried cranberries)
2 cups 1-minute rolled oats
2 cups puffed rice cereal (hs note: I used puffed brown rice cereal)
1 cup crunchy peanut butter
1 cup brown sugar, firmly packed
1 cup maple syrup
1 teaspoon vanilla extract
Preheat the oven to 350 degrees.
If using raw wheat germ, spread it on a baking sheet and toast for a few minutes until fragrant.
Spread the sunflower seeds and the peanuts in an even later on separate baking sheets and toast in the oven - the sunflower seeds will take about 6 minutes and the peanuts will take 15 to 20 minutes. Remove and let cool; salt the peanuts lightly.
Mix the wheat germ, sunflower seeds, peanuts, raisins, oats, and puffed rice in a large bowl. In a separate bowl that fits your microwave, mix the peanut butter, brown sugar, and maple syrup; microwave on high for 2 minutes. Add the vanilla extract and stir until well blended. Pour over the dry ingredients and fold in until everything is evenly coated.
Grease an 8-inch-square baking pan and transfer the mixture from the bowl. Cover the surface with waxed paper and press it down firmly. Refrigerate until completely cool. Cut into eight 2x4-inch bars.
Palak Daal
Recipe from 101 Cookbooks
1 cup / 6.5 oz / 185 g white urid or urad daal, picked over and rinsed
6 cups / 1.5 liters water, plus more if necessary
1/2 pound spinach, washed and finely chopped
1 tablespoon ginger, peeled and finely chopped
1/2 teaspoon turmeric
2 medium green chile peppers, minced
2 tomatoes, chopped
1/2 teaspoon salt
2 tablespoons butter
1/2 teaspoon cumin seeds
1 teaspoon pure red chile powder
a pinch of asafetida, optional
more salt to taste
juice of 1/2 a lemon
1/4 cup cilantro, chopped
In a large pot over medium-high heat combine the daal and water. Bring to a boil, then add the spinach, ginger, turmeric, 3/4 of the green chiles, and all of the tomatoes. Reduce the heat, and simmer for 1 1/2 to 2 hours or until the lentils are extremely soft. You may need to add a bit more water during the cooking process to keep the lentils soupy. After an hour and a half, stir in the salt.
In a separate pan, heat the butter and cumin and fry until the cumin seeds start to pop. Now add the red chile powder (and asafetida if you're using it) and fry for another 30 seconds. Taste and add more asafetida if you like. Add this butter mixture to the lentils and allow to cook for another five minutes. Taste, and season with more salt if needed. I also enjoyed a touch of lemon juice added at this point. Serve topped with the cilantro and the remaining green chiles.
Serves 4-6 with rice or roti.
1 cup / 6.5 oz / 185 g white urid or urad daal, picked over and rinsed
6 cups / 1.5 liters water, plus more if necessary
1/2 pound spinach, washed and finely chopped
1 tablespoon ginger, peeled and finely chopped
1/2 teaspoon turmeric
2 medium green chile peppers, minced
2 tomatoes, chopped
1/2 teaspoon salt
2 tablespoons butter
1/2 teaspoon cumin seeds
1 teaspoon pure red chile powder
a pinch of asafetida, optional
more salt to taste
juice of 1/2 a lemon
1/4 cup cilantro, chopped
In a large pot over medium-high heat combine the daal and water. Bring to a boil, then add the spinach, ginger, turmeric, 3/4 of the green chiles, and all of the tomatoes. Reduce the heat, and simmer for 1 1/2 to 2 hours or until the lentils are extremely soft. You may need to add a bit more water during the cooking process to keep the lentils soupy. After an hour and a half, stir in the salt.
In a separate pan, heat the butter and cumin and fry until the cumin seeds start to pop. Now add the red chile powder (and asafetida if you're using it) and fry for another 30 seconds. Taste and add more asafetida if you like. Add this butter mixture to the lentils and allow to cook for another five minutes. Taste, and season with more salt if needed. I also enjoyed a touch of lemon juice added at this point. Serve topped with the cilantro and the remaining green chiles.
Serves 4-6 with rice or roti.
Tuesday, February 2, 2010
Roasted Asparagus with Balsamic Browned Butter
Recipe from Cooking Light
40 asparagus spears, trimmed (about 2 pounds)
Cooking spray
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
2 tablespoons butter
2 teaspoons low-sodium soy sauce
1 teaspoon balsamic vinegar
Cracked black pepper (optional)
Grated lemon rind (optional)
Preheat oven to 400°.
Arrange asparagus in a single layer on a baking sheet; coat with cooking spray. Sprinkle with salt and pepper. Bake at 400° for 12 minutes or until tender.
Melt butter in a small skillet over medium heat; cook 3 minutes or until lightly browned, shaking pan occasionally. Remove from heat; stir in soy sauce and balsamic vinegar. Drizzle over asparagus, tossing well to coat. Garnish with cracked pepper and rind, if desired.
Serves 8.
40 asparagus spears, trimmed (about 2 pounds)
Cooking spray
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
2 tablespoons butter
2 teaspoons low-sodium soy sauce
1 teaspoon balsamic vinegar
Cracked black pepper (optional)
Grated lemon rind (optional)
Preheat oven to 400°.
Arrange asparagus in a single layer on a baking sheet; coat with cooking spray. Sprinkle with salt and pepper. Bake at 400° for 12 minutes or until tender.
Melt butter in a small skillet over medium heat; cook 3 minutes or until lightly browned, shaking pan occasionally. Remove from heat; stir in soy sauce and balsamic vinegar. Drizzle over asparagus, tossing well to coat. Garnish with cracked pepper and rind, if desired.
Serves 8.
Citrus Poppyseed Cake
Recipe from Martha Stewart
1 1/2 cups (3 sticks) unsalted butter, room temperature, plus more for pans
3 3/4 cups all-purpose flour, plus more for pans
2 1/2 teaspoons baking powder
3/4 teaspoon salt
2 1/2 cups granulated sugar
7 large eggs, lightly beaten, room temperature
1 1/2 teaspoons pure vanilla extract
1 cup milk, room temperature
1/2 teaspoon grated lemon zest
1/2 teaspoon grated orange zest
1/2 teaspoon grated lime zest
1/3 cup poppy seeds, plus more for sprinkling
1 navel orange, optional
1 lemon, optional
Heat oven to 350 degrees. Place two racks in center of oven. Butter three 8-by-2-inch round cake pans; line each with a circle of parchment paper. Butter paper, and dust pans with flour; tap out excess. Set aside.
Sift together flour, baking powder, and salt in a medium mixing bowl. Set aside.
In the bowl of an electric mixer fitted with the paddle attachment, cream butter on medium-low speed until lightened, 1 to 2 minutes. Gradually add sugar; beat until color has lightened, 3 to 4 minutes, scraping down sides of bowl once or twice. Drizzle in eggs, a little at a time, beating on medium-low speed after each addition until batter is no longer slick but is smooth and fluffy, about 5 minutes. Stop to scrape down bowl once or twice so batter will combine well. Beat in vanilla on medium-low speed.
Reduce the mixer speed to low. Alternately add reserved flour mixture and milk, a little of each at a time, beginning and ending with flour mixture. Scrape down the bowl once or twice. Beat in lemon zest, orange zest, lime zest, and 1/3 cup poppy seeds.
Divide batter evenly among the prepared pans. Bake 30 minutes, then rotate pans for even browning. Bake until a cake tester inserted into center of cakes comes out clean, 5 to 10 minutes more. Transfer to wire racks to cool, 15 minutes. Turn out cakes, and set on racks, tops up. Cool completely.
Remove parchment from bottom of each layer. Save best-looking layer for the top. Place one layer on the serving platter. Spread 1 1/2 cups cream-cheese frosting over the top. Place second cake layer on top, and spread remaining 1 1/2 cups frosting over top. Place reserved layer on top. Chill cake, loosely covered with plastic wrap, 1 hour.
To serve, stir lemon glaze well, then pour onto center of top layer of cake, letting it run down the sides. Using a single-hole zester, cut long strips of zest from orange and lemon, if desired. Arrange zest in loose spirals on the top of cake, and sprinkle lightly with poppy seeds.
Shiny Cream Cheese Frosting:
12 ounces cream cheese, room temperature
6 tablespoons unsalted butter, room temperature
3 cups confectioners' sugar
In the bowl of an electric mixer fitted with the paddle attachment, beat cream cheese on medium-low speed until smooth, about 1 minute. Add butter, and cream until smooth, about 2 minutes. Add confectioners' sugar on low speed, and mix until completely combined.
Beat frosting on medium speed until smooth and fluffy, about 1 minute. Transfer to an airtight container, and chill until firm, 3 hours or overnight.
Makes 3 cups.
Lemon Glaze
1 1/2 cups confectioners' sugar
3 tablespoons freshly squeezed lemon juice
Place sugar in medium bowl. Gradually add lemon juice; stir with fork to combine until smooth, adding more juice if needed; mixture should be slightly thick. Glaze may be made 3 to 4 hours ahead and kept, in an airtight container, in refrigerator.
Makes 2/3 cup
1 1/2 cups (3 sticks) unsalted butter, room temperature, plus more for pans
3 3/4 cups all-purpose flour, plus more for pans
2 1/2 teaspoons baking powder
3/4 teaspoon salt
2 1/2 cups granulated sugar
7 large eggs, lightly beaten, room temperature
1 1/2 teaspoons pure vanilla extract
1 cup milk, room temperature
1/2 teaspoon grated lemon zest
1/2 teaspoon grated orange zest
1/2 teaspoon grated lime zest
1/3 cup poppy seeds, plus more for sprinkling
1 navel orange, optional
1 lemon, optional
Heat oven to 350 degrees. Place two racks in center of oven. Butter three 8-by-2-inch round cake pans; line each with a circle of parchment paper. Butter paper, and dust pans with flour; tap out excess. Set aside.
Sift together flour, baking powder, and salt in a medium mixing bowl. Set aside.
In the bowl of an electric mixer fitted with the paddle attachment, cream butter on medium-low speed until lightened, 1 to 2 minutes. Gradually add sugar; beat until color has lightened, 3 to 4 minutes, scraping down sides of bowl once or twice. Drizzle in eggs, a little at a time, beating on medium-low speed after each addition until batter is no longer slick but is smooth and fluffy, about 5 minutes. Stop to scrape down bowl once or twice so batter will combine well. Beat in vanilla on medium-low speed.
Reduce the mixer speed to low. Alternately add reserved flour mixture and milk, a little of each at a time, beginning and ending with flour mixture. Scrape down the bowl once or twice. Beat in lemon zest, orange zest, lime zest, and 1/3 cup poppy seeds.
Divide batter evenly among the prepared pans. Bake 30 minutes, then rotate pans for even browning. Bake until a cake tester inserted into center of cakes comes out clean, 5 to 10 minutes more. Transfer to wire racks to cool, 15 minutes. Turn out cakes, and set on racks, tops up. Cool completely.
Remove parchment from bottom of each layer. Save best-looking layer for the top. Place one layer on the serving platter. Spread 1 1/2 cups cream-cheese frosting over the top. Place second cake layer on top, and spread remaining 1 1/2 cups frosting over top. Place reserved layer on top. Chill cake, loosely covered with plastic wrap, 1 hour.
To serve, stir lemon glaze well, then pour onto center of top layer of cake, letting it run down the sides. Using a single-hole zester, cut long strips of zest from orange and lemon, if desired. Arrange zest in loose spirals on the top of cake, and sprinkle lightly with poppy seeds.
Shiny Cream Cheese Frosting:
12 ounces cream cheese, room temperature
6 tablespoons unsalted butter, room temperature
3 cups confectioners' sugar
In the bowl of an electric mixer fitted with the paddle attachment, beat cream cheese on medium-low speed until smooth, about 1 minute. Add butter, and cream until smooth, about 2 minutes. Add confectioners' sugar on low speed, and mix until completely combined.
Beat frosting on medium speed until smooth and fluffy, about 1 minute. Transfer to an airtight container, and chill until firm, 3 hours or overnight.
Makes 3 cups.
Lemon Glaze
1 1/2 cups confectioners' sugar
3 tablespoons freshly squeezed lemon juice
Place sugar in medium bowl. Gradually add lemon juice; stir with fork to combine until smooth, adding more juice if needed; mixture should be slightly thick. Glaze may be made 3 to 4 hours ahead and kept, in an airtight container, in refrigerator.
Makes 2/3 cup
Monday, February 1, 2010
Strawberry-Lime Stuffed Cupcakes
Recipe from Food Network
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon fine salt
2 large eggs, room temperature
2/3 cup sugar
3/4 cup unsalted butter, melted
2 teaspoons pure vanilla extract
1/2 cup milk
Icing:
1 1/3 cups confectioners' sugar, sifted
1 1/2 tablespoons finely grated lime zest
2 tablespoons freshly squeezed lime juice
1 drop green food coloring
6 large ripe strawberries, hulled
Green sanding sugar
Fresh mint leaves or candied leaves
Equipment: 6-cup jumbo muffin tin
Preheat the oven to 350 degrees F. Line the muffin tin with cupcake liners.
Whisk the flour, baking powder, and salt together in a medium bowl.
In another medium bowl, beat the eggs and sugar with an electric mixer until light and foamy, about 2 minutes. While beating, gradually pour in the butter and then the vanilla.
While mixing slowly, add half the dry ingredients, then add all the milk, and follow with the rest of the dry ingredients. Take care not to over mix the batter. Divide the batter evenly in the prepared tin.
Bake until a tester inserted in the center of the cakes comes out clean, about 30 minutes. Cool cupcakes on a rack in the tin for 10 minutes, then remove. Cool on the rack completely.
For icing: Mix the confectioners' sugar and lime zest in a medium bowl. Add the lime juice and mix with an electric mixer to make a firm but pourable icing. (If needed, add up to 1 teaspoon more juice, but take care if the icing is too loose it doesn't set properly.) Add food color to make a pale pastel green icing.
To assemble: Remove cupcake from its liner. Cut and remove a strawberry (coned) shaped portion of cupcake from the top of each cupcake, leaving about 1/2 to 1-inch of cake in the bottom. Stuff each cake with a strawberry and cover with a little bit of cake. Spoon and spread icing over the top of the cupcakes. Sprinkle with green sanding sugar. Top with small mint leaves or candied leaves.
Yields 6 large cupcakes.
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon fine salt
2 large eggs, room temperature
2/3 cup sugar
3/4 cup unsalted butter, melted
2 teaspoons pure vanilla extract
1/2 cup milk
Icing:
1 1/3 cups confectioners' sugar, sifted
1 1/2 tablespoons finely grated lime zest
2 tablespoons freshly squeezed lime juice
1 drop green food coloring
6 large ripe strawberries, hulled
Green sanding sugar
Fresh mint leaves or candied leaves
Equipment: 6-cup jumbo muffin tin
Preheat the oven to 350 degrees F. Line the muffin tin with cupcake liners.
Whisk the flour, baking powder, and salt together in a medium bowl.
In another medium bowl, beat the eggs and sugar with an electric mixer until light and foamy, about 2 minutes. While beating, gradually pour in the butter and then the vanilla.
While mixing slowly, add half the dry ingredients, then add all the milk, and follow with the rest of the dry ingredients. Take care not to over mix the batter. Divide the batter evenly in the prepared tin.
Bake until a tester inserted in the center of the cakes comes out clean, about 30 minutes. Cool cupcakes on a rack in the tin for 10 minutes, then remove. Cool on the rack completely.
For icing: Mix the confectioners' sugar and lime zest in a medium bowl. Add the lime juice and mix with an electric mixer to make a firm but pourable icing. (If needed, add up to 1 teaspoon more juice, but take care if the icing is too loose it doesn't set properly.) Add food color to make a pale pastel green icing.
To assemble: Remove cupcake from its liner. Cut and remove a strawberry (coned) shaped portion of cupcake from the top of each cupcake, leaving about 1/2 to 1-inch of cake in the bottom. Stuff each cake with a strawberry and cover with a little bit of cake. Spoon and spread icing over the top of the cupcakes. Sprinkle with green sanding sugar. Top with small mint leaves or candied leaves.
Yields 6 large cupcakes.
Banana Bread
Recipe from Simply Recipes
3 or 4 ripe bananas, smashed
1/3 cup melted butter
1 cup sugar (can easily reduce to 3/4 cup)
1 egg, beaten
1 teaspoon vanilla
1 teaspoon baking soda
Pinch of salt
1 1/2 cups of all-purpose flour
No need for a mixer for this recipe. Preheat the oven to 350°F (175°C). With a wooden spoon, mix butter into the mashed bananas in a large mixing bowl. Mix in the sugar, egg, and vanilla. Sprinkle the baking soda and salt over the mixture and mix in. Add the flour last, mix. Pour mixture into a buttered 4x8 inch loaf pan. Bake for 1 hour. Cool on a rack. Remove from pan and slice to serve.
3 or 4 ripe bananas, smashed
1/3 cup melted butter
1 cup sugar (can easily reduce to 3/4 cup)
1 egg, beaten
1 teaspoon vanilla
1 teaspoon baking soda
Pinch of salt
1 1/2 cups of all-purpose flour
No need for a mixer for this recipe. Preheat the oven to 350°F (175°C). With a wooden spoon, mix butter into the mashed bananas in a large mixing bowl. Mix in the sugar, egg, and vanilla. Sprinkle the baking soda and salt over the mixture and mix in. Add the flour last, mix. Pour mixture into a buttered 4x8 inch loaf pan. Bake for 1 hour. Cool on a rack. Remove from pan and slice to serve.
French Butter Cookies
Recipe from Martha Stewart
1 cup (2 sticks) unsalted butter, room temperature
2/3 cup packed light-brown sugar
1 large egg
1 teaspoon pure vanilla extract
2 1/2 cups sifted all-purpose flour
1 teaspoon salt
1/2 cup turbinado, (unrefined) or granulated sugar
In the bowl of an electric mixer fitted with the paddle attachment, combine butter and light-brown sugar; beat on high speed until fluffy, 2 to 3 minutes. Add egg and vanilla, and mix to combine. Add flour and salt, and mix on low speed until flour is incorporated.
Roll dough into three 1 1/2-inch-diameter logs. Wrap in plastic wrap, and refrigerate until firm, at least 1 hour or overnight.
Heat oven to 350 degrees. Line baking sheet with parchment paper or a Silpat. Roll cookie log in sugar, coating it evenly, and slice into 1/4-inch rounds. Place cookies on baking sheet about 1 inch apart. Using a cake tester or toothpick, make four decorative holes in each cookie. Bake until golden brown, 15 to 20 minutes. Remove from oven, and let cool completely on wire racks.
Yields about 5 dozen cookies.
1 cup (2 sticks) unsalted butter, room temperature
2/3 cup packed light-brown sugar
1 large egg
1 teaspoon pure vanilla extract
2 1/2 cups sifted all-purpose flour
1 teaspoon salt
1/2 cup turbinado, (unrefined) or granulated sugar
In the bowl of an electric mixer fitted with the paddle attachment, combine butter and light-brown sugar; beat on high speed until fluffy, 2 to 3 minutes. Add egg and vanilla, and mix to combine. Add flour and salt, and mix on low speed until flour is incorporated.
Roll dough into three 1 1/2-inch-diameter logs. Wrap in plastic wrap, and refrigerate until firm, at least 1 hour or overnight.
Heat oven to 350 degrees. Line baking sheet with parchment paper or a Silpat. Roll cookie log in sugar, coating it evenly, and slice into 1/4-inch rounds. Place cookies on baking sheet about 1 inch apart. Using a cake tester or toothpick, make four decorative holes in each cookie. Bake until golden brown, 15 to 20 minutes. Remove from oven, and let cool completely on wire racks.
Yields about 5 dozen cookies.
Berry Cobbler with Coconut Walnut Topping
Recipe from Simply Recipes
NOTE: I DOUBLE THIS RECIPE
Filling
4 cups mixed berries (i.e. blackberries, raspberries, blueberries,
boysenberries, strawberries), fresh or frozen
1/4 cup plus 1 Tbsp sugar
2 Tbsp instant tapioca (or cornstarch)
1 Tbsp fresh lemon juice
Topping
1/2 cup flour
1/2 cup shredded coconut
1/4 cup sugar
1/4 cup chopped walnuts
1/4 teaspoon baking powder
Pinch of salt
4 Tbsp (1/4 cup) cold, unsalted butter, cut into cubes
Preheat oven to 375°F. Butter a 9x9 inch baking dish.
In a large bowl, mix together the filling ingredients - berries, sugar, tapioca, and lemon juice. Pour into the baking dish.
In a medium sized bowl, stir together the flour, coconut, sugar, walnuts, baking powder and salt from the topping ingredients. Use your fingers to mix in the cubes of butter. Rub the butter into the other ingredients until the mixture looks like coarse crumbs.
Sprinkle the topping over the filling. Bake for 35-40 minutes, until the topping is golden brown and crispy, and the filling is bubbling.
Let cool for at least an hour. Serve with vanilla ice cream or whipped cream.
Yields 6 servings.
NOTE: I DOUBLE THIS RECIPE
Filling
4 cups mixed berries (i.e. blackberries, raspberries, blueberries,
boysenberries, strawberries), fresh or frozen
1/4 cup plus 1 Tbsp sugar
2 Tbsp instant tapioca (or cornstarch)
1 Tbsp fresh lemon juice
Topping
1/2 cup flour
1/2 cup shredded coconut
1/4 cup sugar
1/4 cup chopped walnuts
1/4 teaspoon baking powder
Pinch of salt
4 Tbsp (1/4 cup) cold, unsalted butter, cut into cubes
Preheat oven to 375°F. Butter a 9x9 inch baking dish.
In a large bowl, mix together the filling ingredients - berries, sugar, tapioca, and lemon juice. Pour into the baking dish.
In a medium sized bowl, stir together the flour, coconut, sugar, walnuts, baking powder and salt from the topping ingredients. Use your fingers to mix in the cubes of butter. Rub the butter into the other ingredients until the mixture looks like coarse crumbs.
Sprinkle the topping over the filling. Bake for 35-40 minutes, until the topping is golden brown and crispy, and the filling is bubbling.
Let cool for at least an hour. Serve with vanilla ice cream or whipped cream.
Yields 6 servings.
Berry Tart
Recipe from Simply Recipes
Tart Crust
1 cup all-purpose flour
1/4 cup ground almonds or almond flour (can substitute regular flour)
1 1/2 teaspoons sugar
1/4 teaspoon salt
1 stick (1/2 cup) unsalted butter, very-cold, cut into 1/2 inch cubes
1/4 teaspoon almond extract
4-6 Tbsp ice cold water
Filling
1 cup (8 oz) mascarpone cheese
1/3 cup cold heavy cream
1/4 cup sugar
1 1/3 cup raspberries
1 1/3 cup blueberries
1 1/3 cup strawberries - stems removed and quartered
2 Tbsp orange marmalade
2 Tbsp berry liqueur such as creme de cassis
Pre-bake the Crust
In a food processor, combine flour, ground almonds, salt and sugar, pulse to mix. Add butter and pulse 6 to 8 times, until mixture resembles coarse meal. Add almond extract to 4 Tbsp of ice water, then add the almond water to the flour and pulse a few times to incorporate. Add ice water, one tablespoon at a time, pulsing after each addition, until the dough begins to clump together. Remove the dough from the food processor and form into a ball onto a lightly floured surface. Shape the dough into a disc, 5-inches wide. Wrap in plastic wrap and chill for at least an hour.
Remove the dough disc from the refrigerator. Let sit at room temperature for 5-10 minutes. Sprinkle some flour on top of the disk. Roll out with a rolling pin on a lightly floured surface to a 12 inch circle; about 1/8 of an inch thick. As you roll out the dough, use a metal spatula to check if the dough is sticking to the surface below. Add a few sprinkles of flour if necessary to keep the dough from sticking. Carefully place dough into a 9-inch fluted tart pan with a removable bottom. Gently press dough into pan; have the dough come up 1 1/2 inches up the sides of the tart pan. Put tart pan in the freezer for 30 minutes.
Preheat oven to 375°F. Take tart pan out of freezer and poke the bottom in several places with a fork. Line with aluminum foil, with enough extra foil off the two of the sides to use for lifting. Fill with pie weights - beans, ceramic or stainless pie weights. Place a shallow baking pan on the bottom rung of the oven to catch drippings. Put the tart pan in the oven on the middle rack. Bake for 20 minutes. Remove from oven and remove the pie weights. (I lift the hot beans out by holding on to the aluminum foil and place the foil and beans into a large bowl to cool before storing.) Return the tart pan to the oven for 10-15 more minutes - bake until lightly golden. Remove from oven and let cool completely.
Assemble the tart
In a medium bowl, using a hand electric mixer or stand mixer, beat together the mascarpone, cream, and sugar at high speed until stiff peaks form, about 1 minute. Scoop mixture into tart crust, and spread so that it is level.
Combine marmalade and liqueur into a small saucepan and heat on medium heat until well mixed. If you are using a liqueur that is not sweet, you might want to add a teaspoon of sugar. Cook down to 3 Tbsp. Put berries into a bowl and pour the marmalade mixture over the berries. Use a large rubber spatula to gently mix the berries so they are all well coated with the marmalade mixture. Use a slotted spoon to lift up the berries from their bowl and place on the mascarpone cream.
Remove the rim of the tart pan before serving. (You may need to use a knife to gently separate the edges of the tart from the pan.)
Serves 8.
Note: The marmalade and liqueur mixture brings added sweetness, berry flavor, and citrus acidity to the tart. The acid from the citrus sharpens the flavor of the berries. If you don't have marmalade on hand, and don't want to buy some just for this recipe, you might try making a berry coating with sugar, water, and a little lemon juice and lemon zest.
Tart Crust
1 cup all-purpose flour
1/4 cup ground almonds or almond flour (can substitute regular flour)
1 1/2 teaspoons sugar
1/4 teaspoon salt
1 stick (1/2 cup) unsalted butter, very-cold, cut into 1/2 inch cubes
1/4 teaspoon almond extract
4-6 Tbsp ice cold water
Filling
1 cup (8 oz) mascarpone cheese
1/3 cup cold heavy cream
1/4 cup sugar
1 1/3 cup raspberries
1 1/3 cup blueberries
1 1/3 cup strawberries - stems removed and quartered
2 Tbsp orange marmalade
2 Tbsp berry liqueur such as creme de cassis
Pre-bake the Crust
In a food processor, combine flour, ground almonds, salt and sugar, pulse to mix. Add butter and pulse 6 to 8 times, until mixture resembles coarse meal. Add almond extract to 4 Tbsp of ice water, then add the almond water to the flour and pulse a few times to incorporate. Add ice water, one tablespoon at a time, pulsing after each addition, until the dough begins to clump together. Remove the dough from the food processor and form into a ball onto a lightly floured surface. Shape the dough into a disc, 5-inches wide. Wrap in plastic wrap and chill for at least an hour.
Remove the dough disc from the refrigerator. Let sit at room temperature for 5-10 minutes. Sprinkle some flour on top of the disk. Roll out with a rolling pin on a lightly floured surface to a 12 inch circle; about 1/8 of an inch thick. As you roll out the dough, use a metal spatula to check if the dough is sticking to the surface below. Add a few sprinkles of flour if necessary to keep the dough from sticking. Carefully place dough into a 9-inch fluted tart pan with a removable bottom. Gently press dough into pan; have the dough come up 1 1/2 inches up the sides of the tart pan. Put tart pan in the freezer for 30 minutes.
Preheat oven to 375°F. Take tart pan out of freezer and poke the bottom in several places with a fork. Line with aluminum foil, with enough extra foil off the two of the sides to use for lifting. Fill with pie weights - beans, ceramic or stainless pie weights. Place a shallow baking pan on the bottom rung of the oven to catch drippings. Put the tart pan in the oven on the middle rack. Bake for 20 minutes. Remove from oven and remove the pie weights. (I lift the hot beans out by holding on to the aluminum foil and place the foil and beans into a large bowl to cool before storing.) Return the tart pan to the oven for 10-15 more minutes - bake until lightly golden. Remove from oven and let cool completely.
Assemble the tart
In a medium bowl, using a hand electric mixer or stand mixer, beat together the mascarpone, cream, and sugar at high speed until stiff peaks form, about 1 minute. Scoop mixture into tart crust, and spread so that it is level.
Combine marmalade and liqueur into a small saucepan and heat on medium heat until well mixed. If you are using a liqueur that is not sweet, you might want to add a teaspoon of sugar. Cook down to 3 Tbsp. Put berries into a bowl and pour the marmalade mixture over the berries. Use a large rubber spatula to gently mix the berries so they are all well coated with the marmalade mixture. Use a slotted spoon to lift up the berries from their bowl and place on the mascarpone cream.
Remove the rim of the tart pan before serving. (You may need to use a knife to gently separate the edges of the tart from the pan.)
Serves 8.
Note: The marmalade and liqueur mixture brings added sweetness, berry flavor, and citrus acidity to the tart. The acid from the citrus sharpens the flavor of the berries. If you don't have marmalade on hand, and don't want to buy some just for this recipe, you might try making a berry coating with sugar, water, and a little lemon juice and lemon zest.
Coconut Banana Bread with Lime Glaze
Recipe from Cooking Light
2 cups all-purpose flour (about 9 ounces)
3/4 teaspoon baking soda
1/2 teaspoon salt
1 cup granulated sugar
1/4 cup butter, softened
2 large eggs
1 1/2 cups mashed ripe banana (about 3 bananas)
1/4 cup plain low-fat yogurt
3 tablespoons dark rum
1/2 teaspoon vanilla extract
1/2 cup flaked sweetened coconut
Cooking spray
1 tablespoon flaked sweetened coconut
1/2 cup powdered sugar
1 1/2 tablespoons fresh lime or lemon juice
Preheat oven to 350°.
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking soda, and salt, stirring with a whisk.
Place granulated sugar and butter in a large bowl; beat with a mixer at medium speed until well blended. Add eggs, 1 at a time, beating well after each addition. Add banana, yogurt, rum, and vanilla; beat until blended. Add flour mixture; beat at low speed just until moist. Stir in 1/2 cup coconut. Spoon batter into a 9 x 5-inch loaf pan coated with cooking spray; sprinkle with 1 tablespoon coconut. Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan. Combine powdered sugar and juice, stirring with a whisk; drizzle over warm bread. Cool completely on wire rack.
Yields 1 Loaf.
2 cups all-purpose flour (about 9 ounces)
3/4 teaspoon baking soda
1/2 teaspoon salt
1 cup granulated sugar
1/4 cup butter, softened
2 large eggs
1 1/2 cups mashed ripe banana (about 3 bananas)
1/4 cup plain low-fat yogurt
3 tablespoons dark rum
1/2 teaspoon vanilla extract
1/2 cup flaked sweetened coconut
Cooking spray
1 tablespoon flaked sweetened coconut
1/2 cup powdered sugar
1 1/2 tablespoons fresh lime or lemon juice
Preheat oven to 350°.
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking soda, and salt, stirring with a whisk.
Place granulated sugar and butter in a large bowl; beat with a mixer at medium speed until well blended. Add eggs, 1 at a time, beating well after each addition. Add banana, yogurt, rum, and vanilla; beat until blended. Add flour mixture; beat at low speed just until moist. Stir in 1/2 cup coconut. Spoon batter into a 9 x 5-inch loaf pan coated with cooking spray; sprinkle with 1 tablespoon coconut. Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan. Combine powdered sugar and juice, stirring with a whisk; drizzle over warm bread. Cool completely on wire rack.
Yields 1 Loaf.
Swedish Saffron Bread
Recipe from Cooking Light
1 cup hot water
1/2 cup golden raisins
1/4 cup dried currants
1/4 cup sugar, divided
1/2 teaspoon saffron threads, crushed
1 package dry yeast (about 2 1/4 teaspoons)
1 cup warm 2% reduced-fat milk (100° to 110°)
3 1/3 cups all-purpose flour, divided (about 15 ounces)
1 teaspoon salt
1/2 teaspoon ground cinnamon
3 tablespoons butter, melted
2 large eggs, divided
Cooking spray
Combine 1 cup hot water, raisins, and currants in a bowl. Cover and let stand 10 minutes or until raisins and currants plump. Drain and set aside.
Dissolve 1 tablespoon sugar, saffron, and yeast in warm milk in a small bowl; let stand for 5 minutes. Lightly spoon flour into dry measuring cups; level with a knife. Combine 3 cups flour, remaining 3 tablespoons sugar, salt, and cinnamon in a large bowl. Add raisins, currants, yeast mixture, butter, and 1 egg to flour mixture; stir until dough forms.
Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 10 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands.
Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.) Punch dough down. Turn out onto a lightly floured surface; knead 3 times.
Divide dough into 3 equal portions, shaping each portion into a 16-inch rope. Place ropes lengthwise on a baking sheet coated with cooking spray (do not stretch); pinch ends together at one end to seal. Braid ropes; pinch loose ends to seal. Cover and let rise 1 hour or until doubled in size.
Preheat oven to 375°.
Lightly beat remaining egg in a small bowl. Gently brush dough with egg. Bake at 375° for 25 minutes or until loaf sounds hollow when tapped. Remove from pan; cool on a wire rack.
Yields 16 servings, 1 loaf.
1 cup hot water
1/2 cup golden raisins
1/4 cup dried currants
1/4 cup sugar, divided
1/2 teaspoon saffron threads, crushed
1 package dry yeast (about 2 1/4 teaspoons)
1 cup warm 2% reduced-fat milk (100° to 110°)
3 1/3 cups all-purpose flour, divided (about 15 ounces)
1 teaspoon salt
1/2 teaspoon ground cinnamon
3 tablespoons butter, melted
2 large eggs, divided
Cooking spray
Combine 1 cup hot water, raisins, and currants in a bowl. Cover and let stand 10 minutes or until raisins and currants plump. Drain and set aside.
Dissolve 1 tablespoon sugar, saffron, and yeast in warm milk in a small bowl; let stand for 5 minutes. Lightly spoon flour into dry measuring cups; level with a knife. Combine 3 cups flour, remaining 3 tablespoons sugar, salt, and cinnamon in a large bowl. Add raisins, currants, yeast mixture, butter, and 1 egg to flour mixture; stir until dough forms.
Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 10 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands.
Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.) Punch dough down. Turn out onto a lightly floured surface; knead 3 times.
Divide dough into 3 equal portions, shaping each portion into a 16-inch rope. Place ropes lengthwise on a baking sheet coated with cooking spray (do not stretch); pinch ends together at one end to seal. Braid ropes; pinch loose ends to seal. Cover and let rise 1 hour or until doubled in size.
Preheat oven to 375°.
Lightly beat remaining egg in a small bowl. Gently brush dough with egg. Bake at 375° for 25 minutes or until loaf sounds hollow when tapped. Remove from pan; cool on a wire rack.
Yields 16 servings, 1 loaf.
Tomato-Basil Lasagna with Prosciutto
Recipe from Cooking Light
5 garlic cloves
1 (16-ounce) carton 1% low-fat cottage cheese
1/2 cup (4 ounces) block-style fat-free cream cheese
1/4 cup (1 ounce) grated fresh Romano cheese, divided
2 1/2 teaspoons dried basil
1/2 teaspoon crushed red pepper
1 large egg
1 (26-ounce) bottle fat-free tomato-basil pasta sauce (such as Muir Glen)
Cooking spray
12 cooked lasagna noodles
1 cup (4 ounces) chopped prosciutto or ham
1 cup (4 ounces) shredded part-skim mozzarella cheese
Preheat oven to 375°.
Drop garlic through food chute with food processor on, and process until minced. Add cottage cheese; process 2 minutes or until smooth. Add cream cheese, 2 tablespoons Romano, basil, pepper, and egg; process until well-blended.
Spread 1/2 cup pasta sauce in the bottom of a 13 x 9-inch baking dish coated with cooking spray. Arrange 3 noodles over the pasta sauce; top with 1 cup cheese mixture, 1/3 cup prosciutto, and 3/4 cup pasta sauce. Repeat the layers two times, ending with noodles. Spread remaining pasta sauce over noodles. Sprinkle with 2 tablespoons Romano and mozzarella.
Cover and bake at 375° for 45 minutes or until sauce is bubbly. Uncover and bake an additional 15 minutes. Let lasagna stand 5 minutes.
Serves 9.
5 garlic cloves
1 (16-ounce) carton 1% low-fat cottage cheese
1/2 cup (4 ounces) block-style fat-free cream cheese
1/4 cup (1 ounce) grated fresh Romano cheese, divided
2 1/2 teaspoons dried basil
1/2 teaspoon crushed red pepper
1 large egg
1 (26-ounce) bottle fat-free tomato-basil pasta sauce (such as Muir Glen)
Cooking spray
12 cooked lasagna noodles
1 cup (4 ounces) chopped prosciutto or ham
1 cup (4 ounces) shredded part-skim mozzarella cheese
Preheat oven to 375°.
Drop garlic through food chute with food processor on, and process until minced. Add cottage cheese; process 2 minutes or until smooth. Add cream cheese, 2 tablespoons Romano, basil, pepper, and egg; process until well-blended.
Spread 1/2 cup pasta sauce in the bottom of a 13 x 9-inch baking dish coated with cooking spray. Arrange 3 noodles over the pasta sauce; top with 1 cup cheese mixture, 1/3 cup prosciutto, and 3/4 cup pasta sauce. Repeat the layers two times, ending with noodles. Spread remaining pasta sauce over noodles. Sprinkle with 2 tablespoons Romano and mozzarella.
Cover and bake at 375° for 45 minutes or until sauce is bubbly. Uncover and bake an additional 15 minutes. Let lasagna stand 5 minutes.
Serves 9.
Tuna Pomodoro
Recipe from Eating Well
8 ounces whole-wheat spaghetti
2 tablespoons extra-virgin olive oil
1 tablespoon minced garlic
2 anchovies, minced (optional)
1/4 teaspoon crushed red pepper, or to taste
1 28-ounce can diced tomatoes
1 6-ounce can chunk light tuna, drained and flaked
2 tablespoons thinly sliced fresh basil
Bring a large pot of water to a boil. Cook spaghetti, stirring occasionally, until just tender, 9 to 11 minutes or according to package directions. Drain.
Meanwhile, heat oil in a large nonstick skillet over medium-high heat. Add garlic and cook, stirring, until fragrant, about 1 minute. Add anchovies (if using) and crushed red pepper and cook for 30 seconds more. Add tomatoes, reduce heat to medium and cook, stirring occasionally, for 8 minutes. Stir in tuna and cook until it is incorporated into the sauce and heated through, 2 minutes more. Divide the spaghetti evenly among 4 plates, top with sauce and garnish with basil. Serve hot.
Serves 4.
8 ounces whole-wheat spaghetti
2 tablespoons extra-virgin olive oil
1 tablespoon minced garlic
2 anchovies, minced (optional)
1/4 teaspoon crushed red pepper, or to taste
1 28-ounce can diced tomatoes
1 6-ounce can chunk light tuna, drained and flaked
2 tablespoons thinly sliced fresh basil
Bring a large pot of water to a boil. Cook spaghetti, stirring occasionally, until just tender, 9 to 11 minutes or according to package directions. Drain.
Meanwhile, heat oil in a large nonstick skillet over medium-high heat. Add garlic and cook, stirring, until fragrant, about 1 minute. Add anchovies (if using) and crushed red pepper and cook for 30 seconds more. Add tomatoes, reduce heat to medium and cook, stirring occasionally, for 8 minutes. Stir in tuna and cook until it is incorporated into the sauce and heated through, 2 minutes more. Divide the spaghetti evenly among 4 plates, top with sauce and garnish with basil. Serve hot.
Serves 4.
Southwestern Chicken Wraps
Recipe from Everyday Food
3/4 cup reduced-fat sour cream
2 to 3 tablespoons chopped pickled jalapenos
2 tablespoons fresh lime juice
Coarse salt and ground pepper
4 sandwich wraps (10 inches each)
3 cups baby spinach
3 cups shredded cooked chicken or turkey
1 can (15 ounces) black beans, drained and rinsed
1 large tomato, thinly sliced
1 small red onion, thinly sliced
1 avocado, thinly sliced
In a bowl, whisk together sour cream, jalapenos, and lime juice; season with salt and pepper. Spread wraps with sour-cream sauce, leaving a 2-inch border. In center of wraps, dividing ingredients evenly, layer spinach, chicken, beans, tomato, onion, and avocado. Fold two sides of wrap over filling, then roll tightly, ending seam sides down.
Serves 4.
3/4 cup reduced-fat sour cream
2 to 3 tablespoons chopped pickled jalapenos
2 tablespoons fresh lime juice
Coarse salt and ground pepper
4 sandwich wraps (10 inches each)
3 cups baby spinach
3 cups shredded cooked chicken or turkey
1 can (15 ounces) black beans, drained and rinsed
1 large tomato, thinly sliced
1 small red onion, thinly sliced
1 avocado, thinly sliced
In a bowl, whisk together sour cream, jalapenos, and lime juice; season with salt and pepper. Spread wraps with sour-cream sauce, leaving a 2-inch border. In center of wraps, dividing ingredients evenly, layer spinach, chicken, beans, tomato, onion, and avocado. Fold two sides of wrap over filling, then roll tightly, ending seam sides down.
Serves 4.
Chicken Saltimbocca
Recipe from Giada De Laurentiis
6 (3-ounce) chicken cutlets, pounded to evenly flatten
Salt and freshly ground black pepper
6 paper-thin slices prosciutto
1 (10-ounce) box frozen chopped spinach, thawed
3 tablespoons olive oil
1/4 cup grated Parmesan
1 (14-ounce) can low-salt chicken broth
2 tablespoons fresh lemon juice
Place the chicken cutlets flat on the work surface. Sprinkle the chicken with salt and pepper. Lay 1 slice of prosciutto atop each chicken cutlet.
Squeeze the frozen spinach to remove the excess water. Season the spinach with salt and pepper. In a small bowl, toss the spinach with 1 tablespoon of oil to coat.
Arrange an even, thin layer of spinach atop the prosciutto slices. Sprinkle the Parmesan evenly over each. Beginning at the short tapered end, roll up each chicken cutlet as for a jellyroll. Secure with a toothpick.
Heat the remaining 2 tablespoons of oil in a heavy large skillet over high heat. Add the chicken and cook just until golden brown, about 2 minutes per side. Add the chicken broth and lemon juice, and scrape the browned bits off the bottom of the pan with a wooden spoon. Bring the liquid to a boil. Reduce the heat to medium. Cover and simmer until the chicken is just cooked through, about 8 to 10 minutes. Transfer the chicken to a platter. Simmer the cooking liquid over high heat until it is reduced to about 2/3 cup, about 5 minutes. Season the cooking liquid with salt and pepper, to taste. Remove toothpicks from the chicken. Drizzle the reduced cooking liquid over the chicken and serve immediately. (I served this with roasted potatoes)
Serves 6.
6 (3-ounce) chicken cutlets, pounded to evenly flatten
Salt and freshly ground black pepper
6 paper-thin slices prosciutto
1 (10-ounce) box frozen chopped spinach, thawed
3 tablespoons olive oil
1/4 cup grated Parmesan
1 (14-ounce) can low-salt chicken broth
2 tablespoons fresh lemon juice
Place the chicken cutlets flat on the work surface. Sprinkle the chicken with salt and pepper. Lay 1 slice of prosciutto atop each chicken cutlet.
Squeeze the frozen spinach to remove the excess water. Season the spinach with salt and pepper. In a small bowl, toss the spinach with 1 tablespoon of oil to coat.
Arrange an even, thin layer of spinach atop the prosciutto slices. Sprinkle the Parmesan evenly over each. Beginning at the short tapered end, roll up each chicken cutlet as for a jellyroll. Secure with a toothpick.
Heat the remaining 2 tablespoons of oil in a heavy large skillet over high heat. Add the chicken and cook just until golden brown, about 2 minutes per side. Add the chicken broth and lemon juice, and scrape the browned bits off the bottom of the pan with a wooden spoon. Bring the liquid to a boil. Reduce the heat to medium. Cover and simmer until the chicken is just cooked through, about 8 to 10 minutes. Transfer the chicken to a platter. Simmer the cooking liquid over high heat until it is reduced to about 2/3 cup, about 5 minutes. Season the cooking liquid with salt and pepper, to taste. Remove toothpicks from the chicken. Drizzle the reduced cooking liquid over the chicken and serve immediately. (I served this with roasted potatoes)
Serves 6.
Chicken Pineapple
Recipe from Cooks.com
1 lb. chicken, cut into small pieces
4 cloves garlic, minced
1 onion, sliced
3-4 tablespoons of butter
1 can crushed pineapple (chunks can also be used) (I've used canned peaches too)
1/2" slice fresh ginger, minced or grated
1 can evaporated milk
1/2 cup soy sauce (or according to taste)
Wash chicken. Place in a bowl. Combine crushed pineapple, ginger and soy sauce. Allow to marinate for 1 hour.
In a pan melt the butter (or oil) and sauté garlic and onion. Add chicken pieces and cover. When chicken is half cooked, add the marinade and bring to a boil over low heat. When chicken is tender and almost cooked, stir in the milk. Serve over rice or pasta.
1 lb. chicken, cut into small pieces
4 cloves garlic, minced
1 onion, sliced
3-4 tablespoons of butter
1 can crushed pineapple (chunks can also be used) (I've used canned peaches too)
1/2" slice fresh ginger, minced or grated
1 can evaporated milk
1/2 cup soy sauce (or according to taste)
Wash chicken. Place in a bowl. Combine crushed pineapple, ginger and soy sauce. Allow to marinate for 1 hour.
In a pan melt the butter (or oil) and sauté garlic and onion. Add chicken pieces and cover. When chicken is half cooked, add the marinade and bring to a boil over low heat. When chicken is tender and almost cooked, stir in the milk. Serve over rice or pasta.
Seared Scallops with Creamy Noodles and Peas
Recipe from Epicurious
8 ounces medium egg noodles
1 cup frozen peas
3/4 pound large sea scallops, halved horizontally (about 15)
1/4 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons unsalted butter
1/2 cup dry white wine
2 tablespoons water
2/3 cup heavy cream
1/4 cup chopped fresh chives
Cook noodles in a large pot of boiling salted water , uncovered, until almost al dente, about 5 minutes, then stir in peas and cook until noodles are al dente, about 2 minutes more. Drain in a colander, then transfer to a platter and keep warm, loosely covered with foil.
While noodles cook, pat scallops dry and sprinkle with salt and pepper. Heat butter in a 12-inch heavy skillet over moderately high heat until foam subsides, then add scallops. Increase heat to high and sear scallops, turning over once, until golden brown and just cooked through, 2 minutes total. Transfer to platter with noodles and keep covered.
Add wine to skillet and deglaze by boiling, stirring and scraping up any brown bits, 1 minute. Stir in water and cream and boil until slightly reduced, about 3 minutes. Season with salt and pepper. Stir in chives and pour sauce over scallops and noodles.
Serves 4.
8 ounces medium egg noodles
1 cup frozen peas
3/4 pound large sea scallops, halved horizontally (about 15)
1/4 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons unsalted butter
1/2 cup dry white wine
2 tablespoons water
2/3 cup heavy cream
1/4 cup chopped fresh chives
Cook noodles in a large pot of boiling salted water , uncovered, until almost al dente, about 5 minutes, then stir in peas and cook until noodles are al dente, about 2 minutes more. Drain in a colander, then transfer to a platter and keep warm, loosely covered with foil.
While noodles cook, pat scallops dry and sprinkle with salt and pepper. Heat butter in a 12-inch heavy skillet over moderately high heat until foam subsides, then add scallops. Increase heat to high and sear scallops, turning over once, until golden brown and just cooked through, 2 minutes total. Transfer to platter with noodles and keep covered.
Add wine to skillet and deglaze by boiling, stirring and scraping up any brown bits, 1 minute. Stir in water and cream and boil until slightly reduced, about 3 minutes. Season with salt and pepper. Stir in chives and pour sauce over scallops and noodles.
Serves 4.
Salmon BLTs with Lemon-Dill Mayo
Recipe from Good Housekeeping
1/3 cup(s) light mayonnaise
2 teaspoon(s) chopped fresh dill
1 teaspoon(s) grated fresh lemon peel
4 piece(s) (1-inch thick, about 6 ounces each) salmon fillet with skin
Salt and coarsely ground black pepper
8 slice(s) (1⁄2-inch thick) country-style bread
4 romaine lettuce leaves (I used spinach)
2 medium tomatoes, sliced
6 slice(s) fully cooked bacon, each broken in half (I omitted the bacon and instead
sprinkled a dash of sea salt)
Lightly grease grill rack. Prepare outdoor grill for covered direct grilling over medium heat.
In small bowl, stir mayonnaise, dill, and lemon peel until mixed; set aside. Sprinkle salmon with 1/4 teaspoon salt and 1/8 teaspoon pepper.
Place salmon, skin-side down, on hot grill rack and cook, covered, 10 to 12 minutes or until salmon is opaque throughout, without turning over. Slide thin metal spatula between salmon flesh and skin. Lift salmon from skin and transfer to plate; discard skin if you like. Meanwhile, place bread on grill rack with salmon and cook about 1 minute on each side or until lightly toasted.
Spread lemon-dill mayonnaise on 1 side of toasted bread slices. Place 1 lettuce leaf, folding to fit, on each of 4 bread slices. Top each with 2 or 3 tomato slices, 1 salmon fillet, 3 pieces of bacon, and another bread slice.
1/3 cup(s) light mayonnaise
2 teaspoon(s) chopped fresh dill
1 teaspoon(s) grated fresh lemon peel
4 piece(s) (1-inch thick, about 6 ounces each) salmon fillet with skin
Salt and coarsely ground black pepper
8 slice(s) (1⁄2-inch thick) country-style bread
4 romaine lettuce leaves (I used spinach)
2 medium tomatoes, sliced
6 slice(s) fully cooked bacon, each broken in half (I omitted the bacon and instead
sprinkled a dash of sea salt)
Lightly grease grill rack. Prepare outdoor grill for covered direct grilling over medium heat.
In small bowl, stir mayonnaise, dill, and lemon peel until mixed; set aside. Sprinkle salmon with 1/4 teaspoon salt and 1/8 teaspoon pepper.
Place salmon, skin-side down, on hot grill rack and cook, covered, 10 to 12 minutes or until salmon is opaque throughout, without turning over. Slide thin metal spatula between salmon flesh and skin. Lift salmon from skin and transfer to plate; discard skin if you like. Meanwhile, place bread on grill rack with salmon and cook about 1 minute on each side or until lightly toasted.
Spread lemon-dill mayonnaise on 1 side of toasted bread slices. Place 1 lettuce leaf, folding to fit, on each of 4 bread slices. Top each with 2 or 3 tomato slices, 1 salmon fillet, 3 pieces of bacon, and another bread slice.
Roasted Red Peppers and Basil Tuna Sandwich
Recipe from Real Simple
2 6-ounce cans of tuna packed in water (drained)
1 tablespoon extra-virgin olive oil
1/4 teaspoon black pepper
1/3 cup jarred roasted red peppers, thinly sliced
1/4 cup fresh basil leaves, chopped
1 teaspoon red wine vinegar
In a medium bowl, combine the tuna, oil, black pepper, roasted red peppers, basil, and vinegar. Spread the mixture on your favorite bread or roll.
Serves 4.
2 6-ounce cans of tuna packed in water (drained)
1 tablespoon extra-virgin olive oil
1/4 teaspoon black pepper
1/3 cup jarred roasted red peppers, thinly sliced
1/4 cup fresh basil leaves, chopped
1 teaspoon red wine vinegar
In a medium bowl, combine the tuna, oil, black pepper, roasted red peppers, basil, and vinegar. Spread the mixture on your favorite bread or roll.
Serves 4.
Tuna Salad Sandwich
Recipe from Simply Recipes
My parents started making tuna fish salad sandwiches this way years ago, and as far as I'm concerned theirs is the best and only way to make a tuna fish sandwich.
First it helps to start with high quality canned tuna. If you have leftover cooked tuna steaks, then by all means use them instead of the canned tuna. Trader Joe's has an excellent canned tuna packed in olive oil. Tuna packed in olive oil may be more flavorful than tuna packed in water, but check on the quality. It may be better to use tuna packed in water, drain it, and then add a bit of your own high quality extra virgin olive oil. This requires a bit of experimentation with brands.
1 (6 ounce) can of tuna fish (if packed in water, drain it, and add a teaspoon of
good quality olive oil)
1/3 cup of cottage cheese
2 Tablespoons of mayonnaise
1/4 purple onion, chopped finely
1 celery stalk, chopped finely
1 Tablespoon of capers
Juice of half of a lemon
Pinch or two of dill
2 Tbsp minced fresh parsley
1 teaspoon of Dijon mustard
(optional - lettuce and sliced tomatoes)
Slices of French bread, lightly toasted
Mix all of the ingredients. Serve on toast, either open faced, or in a regular sandwich with lettuce and tomatoes. For a low carb option, serve on sliced lettuce.
My parents started making tuna fish salad sandwiches this way years ago, and as far as I'm concerned theirs is the best and only way to make a tuna fish sandwich.
First it helps to start with high quality canned tuna. If you have leftover cooked tuna steaks, then by all means use them instead of the canned tuna. Trader Joe's has an excellent canned tuna packed in olive oil. Tuna packed in olive oil may be more flavorful than tuna packed in water, but check on the quality. It may be better to use tuna packed in water, drain it, and then add a bit of your own high quality extra virgin olive oil. This requires a bit of experimentation with brands.
1 (6 ounce) can of tuna fish (if packed in water, drain it, and add a teaspoon of
good quality olive oil)
1/3 cup of cottage cheese
2 Tablespoons of mayonnaise
1/4 purple onion, chopped finely
1 celery stalk, chopped finely
1 Tablespoon of capers
Juice of half of a lemon
Pinch or two of dill
2 Tbsp minced fresh parsley
1 teaspoon of Dijon mustard
(optional - lettuce and sliced tomatoes)
Slices of French bread, lightly toasted
Mix all of the ingredients. Serve on toast, either open faced, or in a regular sandwich with lettuce and tomatoes. For a low carb option, serve on sliced lettuce.
Savory Tuna Burgers
Recipe from Robin Miller
3 (6-ounce) cans light tuna in water, drained
1/3 cup light mayonnaise
3 tablespoons seasoned dry bread crumbs
2 tablespoons chopped fresh parsley leaves
1 teaspoon Dijon mustard
1 teaspoon hot sauce (I use Soy Sauce)
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 tablespoon olive oil
4 hamburger buns or Kaiser rolls
1 beefsteak tomato, sliced
1/4 cup thinly sliced sweet pickles (such as gherkins)
In a large bowl, combine the tuna, mayonnaise, bread crumbs, parsley, mustard, hot sauce, salt, and pepper. Mix well and shape the mixture into four equal patties, each about 1-inch thick.
If you're stopping here:
Wrap the burgers tightly in plastic wrap and refrigerate up to 3 days or freeze up to 3 months. Thaw completely in the refrigerator or microwave for 3 to 4 minutes on LOW before cooking.
When you're ready to eat:
Heat the oil in a large skillet over medium heat. Unwrap the burgers and cook until golden brown and heated through, 3 to 5 minutes per side. Serve the burgers on buns with sliced tomato and pickles.
Serves 4.
3 (6-ounce) cans light tuna in water, drained
1/3 cup light mayonnaise
3 tablespoons seasoned dry bread crumbs
2 tablespoons chopped fresh parsley leaves
1 teaspoon Dijon mustard
1 teaspoon hot sauce (I use Soy Sauce)
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 tablespoon olive oil
4 hamburger buns or Kaiser rolls
1 beefsteak tomato, sliced
1/4 cup thinly sliced sweet pickles (such as gherkins)
In a large bowl, combine the tuna, mayonnaise, bread crumbs, parsley, mustard, hot sauce, salt, and pepper. Mix well and shape the mixture into four equal patties, each about 1-inch thick.
If you're stopping here:
Wrap the burgers tightly in plastic wrap and refrigerate up to 3 days or freeze up to 3 months. Thaw completely in the refrigerator or microwave for 3 to 4 minutes on LOW before cooking.
When you're ready to eat:
Heat the oil in a large skillet over medium heat. Unwrap the burgers and cook until golden brown and heated through, 3 to 5 minutes per side. Serve the burgers on buns with sliced tomato and pickles.
Serves 4.
Mecca Azteca Salad
Recipe from Native Foods Restaurant Cookbook
Salad:
1 cup chopped tomato
1 cup peeled, chopped cucumber
1 cup chopped jicama
1 cup chopped avocado
1/2 cup chopped red onion
2 tbsp lemon juice
1/2 tsp sea salt
2 cups mixed salad greens
4 cups cooked quinoa, cooled
Mango Lime dressing:
1 cup chopped fresh of frozen mango
1/2 cup safflower, sunflower, or canola oil
1/4 cup maple syrup
1/4 cup lime juice
1 tbsp rice vinegar
1 1/2 tsp sea salt
1 1/2 tsp grated fresh ginger
Garnish:
1/2 cup fresh cilantro leaves
4 tbsp roasted pumpkin seeds
4 tbsp currants, raisins, or chopped dates
4 slices fresh mango
1 tsp chipotle powder or cayenne pepper
To prepare quinoa, bring 2 cups of water per 1 cup of couscous to boil. Add couscous, reduce heat, cover, and simmer for 10-15 minutes. If there’s any water left in the pot at that point, just let it sit, removed from heat, to absorb remaining liquid.
To prepare salad dressing, place all ingredients in a blender and puree (or use stick blender). If you use frozen mango, you can either defrost first or blend frozen (the blender will defrost it).
In a bowl, combine tomato, cucumber, jicama, avocado, and red onion. Toss with lemon juice and sea salt. Divide salad greens onto 4 plates, top each with about a cup of couscous. On each serving, drizzle quinoa with about 2 tbsp mango lime vinaigrette. On each serving, place 1/4 of the tomato mixture on top of the quinoa. Drizzle a bit more lime vinagrette on top of the tomato mixture on each serving. Garnish with fresh cilantro, pumpkin seeds, currants, fresh mango slices, and chipotle powder.
Yields 4 large servings.
Salad:
1 cup chopped tomato
1 cup peeled, chopped cucumber
1 cup chopped jicama
1 cup chopped avocado
1/2 cup chopped red onion
2 tbsp lemon juice
1/2 tsp sea salt
2 cups mixed salad greens
4 cups cooked quinoa, cooled
Mango Lime dressing:
1 cup chopped fresh of frozen mango
1/2 cup safflower, sunflower, or canola oil
1/4 cup maple syrup
1/4 cup lime juice
1 tbsp rice vinegar
1 1/2 tsp sea salt
1 1/2 tsp grated fresh ginger
Garnish:
1/2 cup fresh cilantro leaves
4 tbsp roasted pumpkin seeds
4 tbsp currants, raisins, or chopped dates
4 slices fresh mango
1 tsp chipotle powder or cayenne pepper
To prepare quinoa, bring 2 cups of water per 1 cup of couscous to boil. Add couscous, reduce heat, cover, and simmer for 10-15 minutes. If there’s any water left in the pot at that point, just let it sit, removed from heat, to absorb remaining liquid.
To prepare salad dressing, place all ingredients in a blender and puree (or use stick blender). If you use frozen mango, you can either defrost first or blend frozen (the blender will defrost it).
In a bowl, combine tomato, cucumber, jicama, avocado, and red onion. Toss with lemon juice and sea salt. Divide salad greens onto 4 plates, top each with about a cup of couscous. On each serving, drizzle quinoa with about 2 tbsp mango lime vinaigrette. On each serving, place 1/4 of the tomato mixture on top of the quinoa. Drizzle a bit more lime vinagrette on top of the tomato mixture on each serving. Garnish with fresh cilantro, pumpkin seeds, currants, fresh mango slices, and chipotle powder.
Yields 4 large servings.
Black Bean Salad
Recipe from Simply Recipes
1 (15 ounce) can of black beans, thoroughly rinsed, and drained
1 1/2 cups frozen corn, defrosted (or fresh corn, parboiled, drained and cooled)
1/2 cup chopped green onions or shallots
2 fresh jalapeño peppers, seeded and minced
3 fresh plum tomatoes, seeded and chopped
1 avocado, peeled, seeded, and cut into chunks
1/2 cup fresh chopped cilantro
1/4 cup fresh chopped basil
2 Tbsp lime juice (about the amount of juice from one lime)
1 Tbsp olive oil
1/2 to 1 teaspoon of sugar (to taste)
Salt and pepper to taste
In a large bowl, combine the beans, corn, onions, jalapeno chile peppers, tomatoes, avocado, cilantro, basil, lime juice and olive oil. Add sugar and salt and pepper to taste. (The sugar will help balance the acidity from the tomatoes and lime juice.) Chill before serving.
Serves 6 to 8.
1 (15 ounce) can of black beans, thoroughly rinsed, and drained
1 1/2 cups frozen corn, defrosted (or fresh corn, parboiled, drained and cooled)
1/2 cup chopped green onions or shallots
2 fresh jalapeño peppers, seeded and minced
3 fresh plum tomatoes, seeded and chopped
1 avocado, peeled, seeded, and cut into chunks
1/2 cup fresh chopped cilantro
1/4 cup fresh chopped basil
2 Tbsp lime juice (about the amount of juice from one lime)
1 Tbsp olive oil
1/2 to 1 teaspoon of sugar (to taste)
Salt and pepper to taste
In a large bowl, combine the beans, corn, onions, jalapeno chile peppers, tomatoes, avocado, cilantro, basil, lime juice and olive oil. Add sugar and salt and pepper to taste. (The sugar will help balance the acidity from the tomatoes and lime juice.) Chill before serving.
Serves 6 to 8.
Broiled Zucchini and Potatoes with Parmesan Crust
Recipe from Giada De Laurentiis
4 small new potatoes (red or white, about 1 1/2 inches in diameter)
2 tablespoons butter
1 clove garlic, minced
1 teaspoon chopped fresh thyme leaves
1 teaspoon chopped fresh rosemary leaves
2 small zucchini, cut in 1/2 lengthwise (about 1-inch wide by 5 inches long)
Pinch kosher salt and freshly ground black pepper
1/4 cup grated Parmesan
Bring a medium pot of water to a boil over high heat. Add the potatoes and cook until just tender, about 8 to 10 minutes. Drain the potatoes and let cool. When cool, cut the potatoes in half.
Place a medium saute pan over medium heat. Add the butter, garlic, thyme and rosemary and let cook until the butter melts, about 2 minutes. Meanwhile, season the cut sides of the zucchini and potatoes with salt and pepper. Carefully place the zucchini and potatoes cut side down in the melted butter. Let them cook until golden brown, about 12 to 15 minutes.
Preheat the broiler. Line a baking sheet with foil. Place the browed zucchini and potatoes on the baking sheet cut side up. Sprinkle the tops with the Parmesan. Place in the broiler until the cheese is golden brown, about 4 minutes. Transfer to a plate and serve.
Serves 4.
4 small new potatoes (red or white, about 1 1/2 inches in diameter)
2 tablespoons butter
1 clove garlic, minced
1 teaspoon chopped fresh thyme leaves
1 teaspoon chopped fresh rosemary leaves
2 small zucchini, cut in 1/2 lengthwise (about 1-inch wide by 5 inches long)
Pinch kosher salt and freshly ground black pepper
1/4 cup grated Parmesan
Bring a medium pot of water to a boil over high heat. Add the potatoes and cook until just tender, about 8 to 10 minutes. Drain the potatoes and let cool. When cool, cut the potatoes in half.
Place a medium saute pan over medium heat. Add the butter, garlic, thyme and rosemary and let cook until the butter melts, about 2 minutes. Meanwhile, season the cut sides of the zucchini and potatoes with salt and pepper. Carefully place the zucchini and potatoes cut side down in the melted butter. Let them cook until golden brown, about 12 to 15 minutes.
Preheat the broiler. Line a baking sheet with foil. Place the browed zucchini and potatoes on the baking sheet cut side up. Sprinkle the tops with the Parmesan. Place in the broiler until the cheese is golden brown, about 4 minutes. Transfer to a plate and serve.
Serves 4.
Tuscan White Bean and Garlic Soup
Recipe from Giada De Laurentiis
2 tablespoons butter
1 tablespoon olive oil
2 shallots, chopped
1 sage leaf
2 (15-ounce) cans cannelloni beans, drained and rinsed
4 cups low-sodium chicken broth
4 cloves garlic, cut in 1/2
1/2 cup cream
1/2 teaspoon freshly ground black pepper
6 slices ciabatta bread
Extra-virgin olive oil, for drizzling
Place a medium, heavy soup pot over medium heat. Add the butter, olive oil, and shallot. Cook, stirring occasionally, until the shallots are softened, about 5 minutes. Add the sage and beans and stir to combine. Add the stock and bring the mixture to a simmer. Add the garlic and simmer until the garlic is softened, about 10 minutes. Pour the soup into a large bowl. Carefully ladle 1/3 to 1/2 of the soup into a blender and puree until smooth. Be careful to hold the top of the blender tightly, as hot liquids expand when they are blended. Pour the blended soup back into the soup pan. Puree the remaining soup. Once all the soup is blended and back in the soup pan, add the cream and the pepper Keep warm, covered, over very low heat.
Place a grill pan over medium-high heat. Drizzle the slices of ciabatta bread with extra-virgin olive oil. Grill the bread until warm and golden grill marks appear, about 3 minutes a side. Serve the soup in bowls with the grilled bread alongside.
Yields 4-6 servings.
2 tablespoons butter
1 tablespoon olive oil
2 shallots, chopped
1 sage leaf
2 (15-ounce) cans cannelloni beans, drained and rinsed
4 cups low-sodium chicken broth
4 cloves garlic, cut in 1/2
1/2 cup cream
1/2 teaspoon freshly ground black pepper
6 slices ciabatta bread
Extra-virgin olive oil, for drizzling
Place a medium, heavy soup pot over medium heat. Add the butter, olive oil, and shallot. Cook, stirring occasionally, until the shallots are softened, about 5 minutes. Add the sage and beans and stir to combine. Add the stock and bring the mixture to a simmer. Add the garlic and simmer until the garlic is softened, about 10 minutes. Pour the soup into a large bowl. Carefully ladle 1/3 to 1/2 of the soup into a blender and puree until smooth. Be careful to hold the top of the blender tightly, as hot liquids expand when they are blended. Pour the blended soup back into the soup pan. Puree the remaining soup. Once all the soup is blended and back in the soup pan, add the cream and the pepper Keep warm, covered, over very low heat.
Place a grill pan over medium-high heat. Drizzle the slices of ciabatta bread with extra-virgin olive oil. Grill the bread until warm and golden grill marks appear, about 3 minutes a side. Serve the soup in bowls with the grilled bread alongside.
Yields 4-6 servings.
Cambodian Summer Rolls
Recipe from Cooking Light
Rolls:
6 cups water
1 pound medium shrimp
6 ounces uncooked rice noodles
12 (8-inch) round sheets rice paper
1/4 cup hoisin sauce
3 cups shredded red leaf lettuce
1/4 cup thinly sliced fresh basil
1/4 cup thinly sliced fresh mint
Dipping sauce:
1/3 cup low-sodium soy sauce
1/4 cup water
2 tablespoons sugar
2 tablespoons chopped fresh cilantro
2 tablespoons fresh lime juice
1 teaspoon minced peeled fresh ginger
1 teaspoon chile paste with garlic
1 garlic clove, minced
To prepare rolls, bring 6 cups water to a boil in a large saucepan. Add the shrimp; cook 3 minutes or until done. Drain and rinse with cold water. Peel shrimp; chill.
Place rice noodles in a large bowl; cover with boiling water. Let stand 8 minutes; drain.
Add cold water to a large, shallow dish to a depth of 1 inch. Place 1 rice paper sheet in water. Let stand 2 minutes or until soft. Place rice paper sheet on a flat surface.
Spread 1 teaspoon hoisin sauce in the center of sheet; top with 2 to 3 shrimp, 1/4 cup lettuce, about 1/4 cup rice noodles, 1 teaspoon basil, and 1 teaspoon mint. Fold sides of sheet over filling, roll up jelly-roll fashion, and gently press seam to seal. Place roll, seam side down, on a serving platter; cover to keep from drying. Repeat procedure with remaining rice paper, hoisin sauce, shrimp, lettuce, rice noodles, basil, and mint.
To prepare dipping sauce, combine soy sauce and remaining ingredients in a small bowl; stir with a whisk.
Yields 12 rolls.
Rolls:
6 cups water
1 pound medium shrimp
6 ounces uncooked rice noodles
12 (8-inch) round sheets rice paper
1/4 cup hoisin sauce
3 cups shredded red leaf lettuce
1/4 cup thinly sliced fresh basil
1/4 cup thinly sliced fresh mint
Dipping sauce:
1/3 cup low-sodium soy sauce
1/4 cup water
2 tablespoons sugar
2 tablespoons chopped fresh cilantro
2 tablespoons fresh lime juice
1 teaspoon minced peeled fresh ginger
1 teaspoon chile paste with garlic
1 garlic clove, minced
To prepare rolls, bring 6 cups water to a boil in a large saucepan. Add the shrimp; cook 3 minutes or until done. Drain and rinse with cold water. Peel shrimp; chill.
Place rice noodles in a large bowl; cover with boiling water. Let stand 8 minutes; drain.
Add cold water to a large, shallow dish to a depth of 1 inch. Place 1 rice paper sheet in water. Let stand 2 minutes or until soft. Place rice paper sheet on a flat surface.
Spread 1 teaspoon hoisin sauce in the center of sheet; top with 2 to 3 shrimp, 1/4 cup lettuce, about 1/4 cup rice noodles, 1 teaspoon basil, and 1 teaspoon mint. Fold sides of sheet over filling, roll up jelly-roll fashion, and gently press seam to seal. Place roll, seam side down, on a serving platter; cover to keep from drying. Repeat procedure with remaining rice paper, hoisin sauce, shrimp, lettuce, rice noodles, basil, and mint.
To prepare dipping sauce, combine soy sauce and remaining ingredients in a small bowl; stir with a whisk.
Yields 12 rolls.
Grilled Mushroom-and-Asparagus Salad
Recipe from Health Magazine
Balsamic vinegar
Extra-virgin olive oil
2 minced garlic cloves
Fresh lemon juice
Dijon mustard
1 bunch asparagus, trimmed
8 baby portobello mushrooms, or 4 large
8 cups mesclun salad greens (or spinach)
Preheat the grill to high. Whisk 1/4 cup vinegar, 3 tablespoons oil, garlic, 2 teaspoons each juice and mustard, and a pinch each of salt and pepper. Place asparagus and mushrooms in a zip-top plastic bag with half of dressing; marinate 15 minutes. Grill asparagus 5 minutes. Grill mushrooms, gill sides down, for 4 minutes; turn. Grill 7 more minutes. Slice thickly. Toss greens with vegetables and dressing. Serve warm.
Balsamic vinegar
Extra-virgin olive oil
2 minced garlic cloves
Fresh lemon juice
Dijon mustard
1 bunch asparagus, trimmed
8 baby portobello mushrooms, or 4 large
8 cups mesclun salad greens (or spinach)
Preheat the grill to high. Whisk 1/4 cup vinegar, 3 tablespoons oil, garlic, 2 teaspoons each juice and mustard, and a pinch each of salt and pepper. Place asparagus and mushrooms in a zip-top plastic bag with half of dressing; marinate 15 minutes. Grill asparagus 5 minutes. Grill mushrooms, gill sides down, for 4 minutes; turn. Grill 7 more minutes. Slice thickly. Toss greens with vegetables and dressing. Serve warm.
Cheesy, Heirloom, Panini Batons
Recipe from 101 Cookbooks
Headnotes: Add and egg or two to the ricotta spread (make a double batch) and you have a delicious addition to your next lasagne on your hands. As is, it makes a nice cracker or crostini spread or ravioli filling as well. You can make the ricotta spread ahead of time.
Also, I've retired the panini maker for now and have recently been putting sandwiches in my big skillet and weighing them down with the lid from my heaviest Le Creuset pot. The pressure goes straight down so you don't end up with the tops pushed off the panini - this always happens to me with my panini machine. Lastly, I don't cook the tomatoes along with the rest of the sandwich because I like them to keep their structure.
1 clove of garlic
2 tablespoons of extra-virgin olive oil
1 cup ricotta cheese
1/2 cup fresh basil
1 bunch of chives
1/2 teaspoon fine grain sea salt
Mozzarella (preferably water-packed)
Small heirloom tomatoes, sliced 1/4-inch thick
1 flat slab of ciabatta, sturdy foccacia bread, or comparable
Salt and pepper
Make the basil-chive ricotta spread by combining the garlic, olive oil, ricotta, basil, chives, and salt in a food processor until mixture turns pale green, about 15-20 seconds. Set aside.
Cut the slab of bread into one-inch thick strips and then in half horizontally so that each strip can be made into a sandwich baton. Sometimes there is too much bread going on in the middle and I'll thin it out by trimming it closer to the crust on both sides.
Drain the mozzarella on a paper towel and season with a few pinches of salt and freshly ground pepper. Slice into 1/4-inch thick rounds. The mozzarella should go on the bread without much overhang, so cut each round in half if needed.
Drizzle the tomato slices with a bit of olive oil.
To assemble each panini, slather both the tops and bottoms of each bread baton with the basil-chive spread and then add a few pieces of mozzarella. Put the tops on and place in a skillet (see above) over medium heat or in your panini maker. Cook until the cheese is nice and oozy.
Remove from the pan open each baton and add a few sliced tomatoes. Close up and enjoy.
Headnotes: Add and egg or two to the ricotta spread (make a double batch) and you have a delicious addition to your next lasagne on your hands. As is, it makes a nice cracker or crostini spread or ravioli filling as well. You can make the ricotta spread ahead of time.
Also, I've retired the panini maker for now and have recently been putting sandwiches in my big skillet and weighing them down with the lid from my heaviest Le Creuset pot. The pressure goes straight down so you don't end up with the tops pushed off the panini - this always happens to me with my panini machine. Lastly, I don't cook the tomatoes along with the rest of the sandwich because I like them to keep their structure.
1 clove of garlic
2 tablespoons of extra-virgin olive oil
1 cup ricotta cheese
1/2 cup fresh basil
1 bunch of chives
1/2 teaspoon fine grain sea salt
Mozzarella (preferably water-packed)
Small heirloom tomatoes, sliced 1/4-inch thick
1 flat slab of ciabatta, sturdy foccacia bread, or comparable
Salt and pepper
Make the basil-chive ricotta spread by combining the garlic, olive oil, ricotta, basil, chives, and salt in a food processor until mixture turns pale green, about 15-20 seconds. Set aside.
Cut the slab of bread into one-inch thick strips and then in half horizontally so that each strip can be made into a sandwich baton. Sometimes there is too much bread going on in the middle and I'll thin it out by trimming it closer to the crust on both sides.
Drain the mozzarella on a paper towel and season with a few pinches of salt and freshly ground pepper. Slice into 1/4-inch thick rounds. The mozzarella should go on the bread without much overhang, so cut each round in half if needed.
Drizzle the tomato slices with a bit of olive oil.
To assemble each panini, slather both the tops and bottoms of each bread baton with the basil-chive spread and then add a few pieces of mozzarella. Put the tops on and place in a skillet (see above) over medium heat or in your panini maker. Cook until the cheese is nice and oozy.
Remove from the pan open each baton and add a few sliced tomatoes. Close up and enjoy.
White Chili
Recipe from Simply Recipes
1 lb large white beans, soaked overnight in water, drained
6 cups chicken broth
2 cloves garlic, minced
2 medium onions, chopped (divided)
1 Tbsp olive oil
2 4-ounce cans chopped green chilies
2 tsp ground cumin
1 1/2 tsp dried oregano
1/4 tsp ground cloves
1/4 tsp cayenne pepper
4 cups diced cooked chicken
3 cups grated Monterey Jack cheese
1 jalapeno or serrano pepper, chopped (optional)
Combine beans, chicken broth, garlic and half the onions in a large soup pot and bring to a boil. Reduce heat and simmer until beans are very soft, 3 hours or more. Add additional water (or watered-down broth), if necessary.
In a skillet, sauté remaining onions in oil until tender. Add chilies and seasonings and mix thoroughly. Add to bean mixture. Add chicken and continue to simmer 1 hour. Check seasoning, add jalapeno or serrano to level of desired hotness.
Serve topped with grated cheese. Garnish with cilantro, chopped fresh tomato, salsa, chopped scallions, and/or guacamole. Serve with fresh warmed flour tortillas or tortilla chips.
8-10 servings
1 lb large white beans, soaked overnight in water, drained
6 cups chicken broth
2 cloves garlic, minced
2 medium onions, chopped (divided)
1 Tbsp olive oil
2 4-ounce cans chopped green chilies
2 tsp ground cumin
1 1/2 tsp dried oregano
1/4 tsp ground cloves
1/4 tsp cayenne pepper
4 cups diced cooked chicken
3 cups grated Monterey Jack cheese
1 jalapeno or serrano pepper, chopped (optional)
Combine beans, chicken broth, garlic and half the onions in a large soup pot and bring to a boil. Reduce heat and simmer until beans are very soft, 3 hours or more. Add additional water (or watered-down broth), if necessary.
In a skillet, sauté remaining onions in oil until tender. Add chilies and seasonings and mix thoroughly. Add to bean mixture. Add chicken and continue to simmer 1 hour. Check seasoning, add jalapeno or serrano to level of desired hotness.
Serve topped with grated cheese. Garnish with cilantro, chopped fresh tomato, salsa, chopped scallions, and/or guacamole. Serve with fresh warmed flour tortillas or tortilla chips.
8-10 servings
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