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​You don't have to cook fancy or complicated masterpieces -
just good food from fresh ingredients. - Julia Child

11/21/2016 0 Comments

Broccoli and Brussels Sprouts Salad

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1 small head of broccoli, cut in florets and the stalk sliced
6 oz Brussels sprouts, cut lengthwise and thinly sliced
1/2 cup Castelvetrano olives, pitted
2 mini cucumbers, sliced crosswise
1/4 cup slivered almonds
Parmesan cheese, shaved for garnish
1 lemon
2-3 Tbs olive oil
Salt, black pepper to taste









Servings: 4
Preparation time: 15 min

Directions:
- In a large bowl combine broccoli and brussels, sprinkle with 1/2 ts salt, mix, and let them sit for 10 minutes.
- Add cucumbers, olives, 1 Tbs fresh lemon juice, olive oil, ground black pepper (if needed) and combine all ingredients.
- Sprinkle with almonds and shaved Parmesan.

Adapted from bonappetit.com

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11/20/2016 0 Comments

Cornbread

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3 Tbs unsalted butter, melted, cooled
1 1/3 cups AP Flour
1 1/3 cups fine yellow cornmeal (Goya)
2 Tbs sugar
1 ts kosher salt
1 Tbs baking powder
3/4 ts baking soda
3 large eggs
1 cup buttermilk
1/2 cup milk
olive oil, or no-stick cooking spray
Fresh thyme (optional)




12-cup muffin pan, or medium loaf pan,
or 8" square baking dish






Servings: 12 cornbread muffins, or 1 cornbread loaf
Preparation time: 15 min
Baking time: 35 min

Directions:
- Preheat the oven to 350F.
- In a large bowl combine flour, cornmeal, sugar, salt, baking powder, and baking soda.
- In a medium bowl, thoroughly whisk eggs, buttermilk, and milk.
- Add egg mixture into dry ingredients and mix well.
- Pour melted butter and mix again.
- Optionally add 2 Tbs fresh thyme leaves.
- Grease or spray the baking pan with some vegetable oil.
- Using an ice cream scoop, place the batter into a muffin pan.
- Bake for 30-35 minutes until the top is golden brown.
- Serve warm or cold.


Note:
Can be used for Thanksgiving dressing/stuffing.



0 Comments

11/17/2016 0 Comments

Avocado Cucumber Daikon Salad

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1 avocado, peeled, cut into long thin stripes 
2 mini cucumbers, cut into long thin stripes 
1/2 red onion, thinly sliced
4" long piece of Daikon radish, peeled, cut in half crosswise, then into long thin stripes
2 limes
1/2 bunch cilantro, chopped
Olive oil
Salt, black pepper to taste







Servings: 4-6
Preparation time: 15-20 min

Directions:
- Place avocado, cucumbers, daikon, red onion, and cilantro into a medium salad bowl.
- Season with salt.
- Drizzle with 1-2 Tbs olive oil and 2 Tbs lime juice.
- Using two forks, gently mix to combine.
- Sprinkle with ground black pepper.
- Can be served with a wedge of lime. 

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11/15/2016 1 Comment

Baked Campanelle Casserole

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1 cup Campanelle, Barilla pasta
1 lb lean ground beef
1 yellow onion, diced
2 garlic cloves, minced
1 large red bell pepper, diced
1 large zucchini, cut in half lengthwise and sliced
8 oz baby bella mushrooms, sliced
8 oz tomato sauce, no-salt-added
3 sprigs fresh thyme
2 sprigs fresh oregano
1 ts dried oregano or herbs of Provence
4 oz shredded monterey jack, or cheddar, or mozzarella cheese
Salt, black pepper to taste







Servings: 4-6
Preparation time: 15 min
Cooking time: 40 min

Directions:
- Boil salted water and cook pasta for 8 minutes, occasionally stir. 
- Drain in a colander and set aside.
- In a large saute pan over medium-high heat, brown the ground beef until no pink shows and the liquid evaporates.
- Add onion, garlic, salt, pepper, fresh thyme, and dried oregano and saute about 5 minutes.
- Add zucchini, red bell pepper, and mushrooms and cook for 5 minutes.
- Pour tomato sauce and cook until all ingredients are tender, about 10-15 minutes.
- Add the drained pasta to the beef mixture and gently mix all ingredients until the pasta is coated with the sauce.
- Transfer the dish to the baking pan, top with the cheese and  bake until cheese is melted, about 15-20 minutes.
- Sprinkle with fresh oregano leaves and serve hot.

Notes:
Use any type of tubular pasta that has a ridged outer surface, like rigatoni, tufoli, ziti. Ridges hold sauce and cheese.
Pasta should be undercooked because it will continue to cook with all ingredients in the oven.

1 Comment

11/13/2016 0 Comments

Roasted Sweet Potato, Arugula & Walnut Salad 

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2 sweet potatoes, peeled, cut in 3/4-inch cubes
1 Tbs olive oil
5 oz baby arugula
1/2 cup shelled walnuts
1 orange
2/3 cup pomegranate seeds

Vinaigrette dressing:
2 Tbs honey
1 ts Dijon mustard
1/2 ts red wine vinegar
1/4 cup olive oil
Kosher salt
Ground black pepper to taste (optional)





Servings: 6
Preparation time: 30 min

Directions:
- Preheat the oven to 375F. 
- Drizzle sweet potato cubes with olive oil, salt, and black pepper.
- Bake for 20-25 minutes until tender. Cool down and set aside.
- Meanwhile, zest and juice orange.
- In a medium bowl combine orange zest, 3 Tbs fresh orange juice, Dijon mustard, vinegar, honey, and a bit of salt.
- Using an immersion blender, mix these ingredients, adding olive oil very slowly while blending until it is emulsified (yellow color and becomes uniform).
- Taste the vinaigrette and adjust seasonings.
- In a large bowl place arugula, roasted sweet potatoes, walnuts, and pomegranate seeds.
- Drizzle the vinaigrette dressing over the salad.
- Toss to combine and serve immediately.

Notes:
Use a fork or whisk instead of an immersion blender. 
Store the vinaigrette in a jar with a tight lid in the fridge up to 5 days.

0 Comments

11/1/2016 0 Comments

Red Lentil Soup

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2 Tbs olive oil
1 large yellow onion, diced
2 garlic cloves, minced
1 Tbs tomato paste
1/2 ts ground cumin
1/2 ts Aleppo or any red pepper flakes
1 large carrot, diced
1 1/2 cups red lentils
6 cups boiled water
Salt, black pepper to taste
Cilantro to garnish
Lemon wedges (optional)
Greek yogurt (optional)









Servings: 6
Preparation time: 15 min
Cooking time: 25 min

Directions:
- In a medium pot heat the olive oil and saute onion and garlic until golden about 5 minutes.
- Stir in the tomato paste and spices and saute for 2 more minutes.
- Add carrot, lentils, and water.
- Bring to a boil, reduce the heat and simmer under the lid for 15 minutes until everything is soft.
- Using an immersion blender, puree the soup.
- Sprinkle with chopped cilantro or add a dollop of yogurt.
​- Add lemon juice.

Note:
Can be served as a chunky thick lentil soup. 

0 Comments

10/29/2016 0 Comments

Orange Infused Cranberry Sauce

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12 oz or 2 cups fresh cranberries
1 large orange
1/2 cup sugar
1 cinnamon stick














Yield: 1 cup
Preparation time: 10 min
Cooking time: 15 min

Directions:
- Peel and juice orange. Thinly slice orange peel. 
- Combine cranberries, sugar, cinnamon stick, orange peel and juice in a medium saucepan.
- Bring to a boil and then simmer over medium heat about 15 minutes, stirring occasionally.
- Cook until the sauce thickens.
- Let it cool before serving.

Notes:
Use frozen cranberries instead of fresh ones.
Optionally add toasted and chopped walnuts.


0 Comments

10/28/2016 0 Comments

Blackberry Cornmeal Cake

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3 Tbs unsalted butter, melted, cooled
3/4 cup & 3 Tbs AP flour
3/4 cup yellow cornmeal
1 1/2 ts baking powder
1/2 ts salt
3 large eggs
3/4 cup sugar
Zest of one lemon
1/2 ts vanilla extract
1/4 cup vegetable oil
1/2 cup buttermilk
3 Tbs honey
8 oz blackberries

8x8x2 baking pan



Servings: 8-12
Preparation time: 20 min
Baking time: 35-45 min

Directions:
- Preheat the oven to 350F.
- In a medium bowl combine flour, cornmeal, baking powder, and salt.
- In a large bowl whisk eggs, sugar, lemon zest, and vanilla.
- Add oil and butter to the egg mixture and mix well with a spatula.
- Stir in flour mixture, then buttermilk and honey.
- Butter a baking pan.
- Pour batter into baking pan and place blackberries over the cake.
- Bake until browned about 35 minutes.
- Cool on a wire rack and serve warm with any gelato.

Adapted from bonappetit.com

0 Comments

10/23/2016 0 Comments

Almond Cake

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4 eggs
200 g sugar
175 g butter, melted
125 g cold water
1 ts baking powder
100 g white whole wheat flour
250 g almond flour
1/2 cup toasted slivered almonds
Zest of 1 orange​
8 oz fresh raspberries

Glaze:
12 oz sweet orange marmalade 
2 Tbs orange liquor or cognac, brandy, rum 



7-inch springform pan






Servings: 6-8
Preparation time: 20 min
Baking time: 40-50 min

Directions:
- Preheat the oven to 350F.
- With an electric mixer, beat the eggs and the sugar until smooth white foam, about 7 minutes on a medium speed.
- Add orange zest, butter, water, baking powder, and whole wheat flour, stir gently with a spatula.
- Mix in almond meal and almonds.
- Grease and  lightly flour the cake pan.
- Pour the batter into a cake pan.
- Bake until browned and the toothpick inserted in the center of the cake comes out clean.

- Allow to cool for 15 minutes before glazing.
- Take the cake out of the pan and place on a platter.

- In a small saucepan heat the orange marmalade over high heat until melted.
- Add liquor or brandy to the saucepan and cook everything for a couple of minutes.
- Strain this liquid through a wire sieve to remove orange lumps.
- Use half of the glaze to cover the cake and gently combine the rest with raspberries.
- Arrange the glazed raspberries on top of the cake.

Notes:

Substitute the orange marmalade for the apricot jam.
Use water or apple cider instead of any liquor.

0 Comments

10/21/2016 0 Comments

French Green Lentil Ragout

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Soak green lentils for 30 min before cooking!
2 1/2 cups green lentils, rinsed, soaked
200 g bacon 
1 medium shallot, diced
1 leek, only white part, sliced
2 large celery stalks, diced
1 Tbs fresh thyme leaves
1 bay leaf
6 oz baby spinach, chiffonade
​1/2 cup heavy cream
Salt, black pepper to taste









Servings: 6
Preparation time: 20 min plus 30 min to soak green lentils
Cooking time: 25-30 min

Directions:
- In a medium pan render bacon fat over medium to low heat.
- Take the bacon out of the pan and set aside.
- In a medium rondo pour 2 -3 Tbs of rendered fat and save or discard the rest.
- Heat fat, if needed, and add shallot, leek, and celery and saute for 7 minutes.
- Stir in thyme leaves and bay leaf.
- Add rinsed green lentils and boiled water to cover these lentils.
- Bring to a boil and turn down to a simmer.
- Simmer under the lid for 15 minutes until lentils soft but not mushy.
- Add spinach, mix well. Adjust seasonings.
- Stir in heavy cream and mix again.
- Return cooked bacon to the rondo and garnish with fresh thyme leaves.

Note:
Use olive oil instead of bacon.

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