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11/21/2016 0 Comments Broccoli and Brussels Sprouts Salad 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 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. 11/17/2016 0 Comments Avocado Cucumber Daikon Salad 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. 11/15/2016 1 Comment Baked Campanelle Casserole 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.  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. 11/1/2016 0 Comments Red Lentil Soup 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. 10/29/2016 0 Comments Orange Infused Cranberry Sauce 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. 10/28/2016 0 Comments Blackberry Cornmeal Cake 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 10/23/2016 0 Comments Almond Cake 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. 10/21/2016 0 Comments French Green Lentil Ragout 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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