Ali's Kitchen

Easy French Yogurt Cake

2021-02-09T23:00:00.001-08:00

The combination of orange and chocolate is a win-win, in this delectable cake. Simple to make, healthy, and absolutely delicious. For Valentine's Day, or for no occasion at all, this cake will bring a smile to your family's faces. You can whip this cake together in no time at all. No mixer required!

This recipe I've adapted from a recipe by Dorie Greenspan, an extraordinary baker. I've made a few changes that I think you will enjoy. The glaze in this recipe I discovered in a Fine Cooking article that highlighted citrus. The author, Jamie Schler, is spot on with this glaze. It's just perfect with my cake combination. I know this recipe is one in which I will be returning to again and again.

Ingredients

1 1/2 cups all-purpose flour

2 tsp. baking powder

1/2 tsp. kosher salt

3/4 + 2 tbsp. sugar

1 orange, zested and juiced (for glaze)

1/2 cup all natural vanilla yogurt

3 large eggs at room temperature

1/2 cup flavorless oil like canola

1/2 cup chocolate chips

1 large heaping tablespoon orange marmalade (for glaze)

1/2 cup of light brown sugar (for glaze)

Directions

Pre-heat oven to 350. Grease and flour an 8 1/2 x 4 1/2 loaf pan or line with a parchment or foil sleeve. Make sure the pan is well greased or sprayed with nonstick spray. Parchment or foil sleeve ensures an easy removal. If you choose to use a sleeve, still grease the foil or parchment.

Place sugar in a large bowl with orange zest. With clean hands, rub the zest into the sugar creating a beautifully moist orange sugar. Place aside.

Measure all dry ingredients together in a separate bowl. This will include 1-1/2 cups of flour, 2 teaspoons of baking soda and 1/2 teaspoon of kosher salt.

Add three eggs, 1/2 cup of oil, 1/2 cup of yogurt to sugar. Whisk well.

Continue to whisk while slowly incorporating flour to sugar mixture. When you are almost finished with your flour additions change to a rubber spatula to gently fold in the last bit of flour. Gently fold in chocolate chips.

Place mixture in prepared loaf pan. Bake for 50 minutes. A toothpick inserted in the center should come out with just a few crumbs attached.

Let cool for ten minutes before attempting to remove from pan.

For the glaze, add the orange juice, 1/2 cup light brown sugar and heaping tablespoon of orange marmalade into a small saucepan. Heat to a boil. Turn down to a simmer for ten minutes.

Paint the loaf with the glaze, and let cool.

Any leftovers, will keep beautifully wrapped in saran wrap at room temperature. Also, if you wish, you can cut the loaf in half, and freeze one half. It will freeze beautifully, if well wrapped.

Orange zest and sugar.

After rubbing sugar and zest together.

All moist ingredients.

The final addition of chocolate chips.

Ready for the oven.

Cooling.

Waiting to be glazed.

Glaze.

Glazed Loaf.

Perfect, with a scoop of vanilla ice cream and chocolate sauce.

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Butternut Squash Soup

2021-01-18T21:00:00.001-08:00

On a cold winter night, this creamy butternut squash & tomato soup is the perfect antidote. Tantalizing with flavors, this easy soup can be made with ingredients you have easily available. This healthy soup has notes of orange, allspice and cinnamon that leave you just wanting more. Alongside, a grilled cheese sandwich this easy soup can bring out the child in all of us.

Ingredients:

1 medium size butternut squash, cut in half and deseeded

1 28 oz. can whole tomatoes

1 orange, zested and juiced

1 large shallot, sliced

2 garlic cloves, sliced

2 cup of all natural chicken broth

1/3 cup of evaporated milk

1 tbsp. of light brown sugar

1 tbsp. of unsalted butter

1 tbsp. of extra virgin olive oil

2 tsp. cinnamon, ground

1/2 tsp. allspice

1/2 tsp. of kosher salt or to taste

ground black pepper, few twists

yields: 2 quarts

Directions:

Pre-heat oven to 400. Remove top of cleaned squash, and carefully cut in half lengthwise. Remove seeds.

Place cutside down on a foil lined sheet pan. Place in oven for 35 minutes.

Heat large dutch-oven over medium heat. When warm, add 1 tbsp. of olive oil and 1 tbsp. of butter.

Saute shallot and garlic for a few minutes. Next, add 2 teaspoon of cinnamon, 1/2 teaspoon of allspice, 1/4 of nutmeg, 1 tbsp. of light brown sugar, orange zest, 1/2 teaspoon of salt, and a few twists of pepper. Stir, and add 1/4 cup of OJ to deglaze.

Add 2 cups of chicken broth and can of whole tomatoes. Crush tomatoes in the dutch oven with spatula.

Bring to a boil then turn down heat to simmer. Keep a lid askew on pot.

When squash is done, let cool till easy to handle. Scrape peel off and add squash to dutch oven in chunks, mashing as you add. Continue simmering for an additional 20 minutes.

Let cool for fifteen minutes.

Ladle soup in batches to a blender and puree. Add a little bit of the evaporated milk to each batch. Make sure to use all the milk. Unite all the batches of the puree, and taste for seasoning.

Serve with Cheese straws and a little shredded cheddar, or oyster crackers.

Note: This soup freezes beautifully.

Deliciously, simple! Adorn with your favorite garnishes, and enjoy.

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Broccoli and Brown Rice Bowl

2020-11-03T23:00:00.001-08:00

I love this meal, for it's simplicity and flavors. Healthy, comfort food delivered in one bowl. Lemon and Pecorino cheese bring that special umami flavor to otherwise, everyday brown rice and broccoli. Topped off with chopped farm fresh egg, and you've got yourself a wonderful dinner.

Ingredients for Two Bowls

1/2 lb. broccoli, stems saved for another use, florets cut in half (bite-size)

1/2 cup of brown rice, preferably short grain (my personal fave: Lundberg Farms short grain brown)

1 lemon, zested and 2 tbsp. of juice reserved

2 scallions, sliced thinly

1 clove garlic, minced

1/4 tsp. of red pepper flakes or aleppo flakes

1/4 cup of chopped basil leaves

2 eggs hard-boiled: place eggs in saucepan and cover with three inches of cold water. Bring to a boil. Cover and turn off heat. Let sit for 12 min. Then plunge into ice water for five minutes.

2 1/2 tbsp. of Romano Cheese

1 tbsp. of extra virgin olive oil

1/2 tbsp. of unsalted butter

3" piece of Seedless Cucumber: pickled: slice into thin coins. In a small bowl mix 1/2 tsp. of kosher salt, 2 tsp. of sugar, 2 tbsp. of white distilled vinegar and 1/2 tsp. of olive oil. Stir until sugar is dissolved. Toss in cucumber slices. Set aside.

4-6 split cherry tomatoes, as garnish

sprinkle of sweet paprika for garnish

salt and pepper

honey drizzle

Directions

Fill a small dutch oven with 8 cups of water, 1 tsp. of kosher salt, and bring to a boil. Once boil is reached place 1/2 cup of brown rice in pot, and stir. Bring back to a good boil, and lower heat to medium-low for twenty-five minutes.

Meanwhile, prepare all the above ingredients as directed above.

At twenty-five minutes, drop broccoli florets into simmering water with rice. Continue cooking for five minutes. Then strain. Set aside, and place your empty dutch oven back on the stove top.

Add 1/2 tbsp. of unsalted butter, 1 tbsp. of olive oil to dutch oven and place on medium heat. Add minced garlic, lemon zest, chopped scallions, red pepper flakes, basil, 1/4 tsp. of kosher salt and sauté for two minutes.

Add brown rice and broccoli to dutch oven. Warm serving bowls.

Peel and chop your eggs. Season the eggs right on your cutting board with salt, pepper, and paprika.

Stir in 2 1/2 tbsp. of Romano cheese. Taste your rice for additional salt and pepper. Remove from heat, and stir in 2 tbsp. of lemon juice. Serve into bowls. Drizzle with a small amount of honey, 1 tsp., over each bowl.

Top bowls off with chopped egg, split cherry tomatoes, cucumber pickles leaving pickle cure behind.

Enjoy!

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Lemon Blueberry Corn Muffins

2020-08-20T21:00:00.001-07:00

This moist, beautiful muffin is just bursting with Jersey summer blueberries. The dusting of lemon sugar creates a crispy, craggy top, accenting the soft berries. As you place your thumbs into the warm center of this three inch high delight, you are met with the sweet aroma of warm corn. Your blueberry stained fingers reach for that pat of butter as the muffin slowly begins to break into pieces. Coupled with a steaming hot cup of coffee or tea, it's a wonderful way to start one's day.

Ingredients (for ten muffins)

1 1/4 cup of all purpose flour

1 cup of fine cornmeal

2 tsp. baking powder

1/4 tsp. baking soda

1/2 tsp. fine salt

3/4 cup of buttermilk or substitute ( 3/4 cup of whole milk + 1 tbsp of lemon juice stirred in)

2 eggs

1/2 cup sugar + (2 Tbsp. + 1 tsp. of lemon zest)

2 tsp. of lemon zest

4 tbsp. of unsalted butter, melted and cooled

1 cup of blueberries, rinsed and dried or frozen

Directions

Preheat oven to 375.

Prepare muffin tin with liners and/or non-stick spray

Melt butter and set aside too cool.

Whisk together flour, cornmeal, baking powder, baking soda and salt. Place aside.

In a large bowl mix buttermilk, eggs, melted butter, 1/2 cup of sugar, and 1 tsp. of lemon zest.

In a food processor, preferably, or a small bowl make lemon sugar. Mix 2 tbsp. of sugar with 1 tsp. of lemon zest. If using a food processor, process for one minute.

Stir in dry ingredients to wet mixture in large bowl just until combined.

Gently fold in blueberries.

Using a 1/3 cup measuring scoop or ladle scoop mixture into the prepared muffin tin.

Sprinkle tops generously with lemon sugar.

Bake for 20-24 min. Toothpick inserted in center should just have a few crumbs attached.

Dry Ingredients, whisked together.

Zesting of lemon for batter and lemon sugar.

Whisking of wet ingredients.

Mixing of dry ingredients into wet ingredients.

Gently, fold in the blueberries.

Making the lemon sugar in a food processor.

All ready for the oven.

Looking Good!

Perfect! Let cool for 5 minutes before removing.

Best served warm, with a pat of butter.

To warm in oven: Warm oven to 325, cover loosely with foil for five minutes. Remove foil, continue heating for another 2 minutes.

To warm in microwave: Place a few sprinkles of water on a plate, and place muffin on top. Cover with a damp paper towel. Warm for 20 seconds at a 30% power. Muffin should just feel slightly warm to touch.

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Black Bean Veggie Burger

2020-07-22T00:00:00.010-07:00

These Black Bean burgers are just the thing, to be the highlight for your summer of 2020. Easy to make, ingredients not hard to find, and a perfect accompaniment to your favorite summer sides. I like the combination of black beans with oats as the binder. Robin Asbell introduced me to this idea. My burgers are topped with a fresh cheese and mango chutney for a sweet and spicy punch. Toasted English muffins smothered with an herby compound butter seals the deal for a fresh and summery taste.

Ingredients for the compound butter

Sliced Shallots. You can soak the shallots in water to temper the sting for 5-10 minutes.

Compound Butter Ingredients in the Food Processor.

Ready to form into a log.

Butter ready to be refrigerated, to ease slicing.

Veggie Burger Ingredients.

Spices, egg and seasonings all ready to process.

Adding beans into the mix.

Ready for the refrigerator.

Burgers hit the cast iron fry pan with a little neutral oil.

Toasted English muffins with compound butter.

Nice crust.

Dive in!

Ingredients:

3 Tbsp. of compound butter: recipe below

1 stick room temperature salted butter, 2 shallots (sliced thin), 1/2 cup parsley leaves, lemon zest (from one lemon), 2 tsp. Worcestershire Sauce, 1 tsp. of lemon juice, 1/2 tsp. of ground black pepper, 1/4 tsp of fine salt

1 can of black beans, rinsed or equivalent of 15.5 oz, drained and well-rinsed.

1 egg

1/2 cup of whole oats

2 tbsp. of your favorite Barbecue sauce

1 tsp. of cumin, 1 tsp. of paprika, 1/2 tsp. of pure chili powder (ancho or otherwise), 1/2 tsp. granulated garlic, 1/2 tsp. of kosher salt, 3/4 tsp. of liquid smoke (optional), 1/4 tsp. Aleppo (optional).

1/3 cup of Mango Chutney

4 oz of Cheddar, Montery Jack, Swiss or Munster cheese (grated or sliced)

Ripe Summer Tomato (optional)

4 Toasted Split English Muffins or soft rolls

Serves Four

Directions:

To make compound butter: Place all the ingredients in the food processor. Process for 30 seconds. Lay a slice of Saran wrap on counter abut 8 inches long. Place the mixture at the bottom of Saran wrap about 2 inches from the edge. Now you will form a log, without actually touching the butter. Shape the mixture by using the bottom edge. Then roll the log up by rolling butter away from you. Twist the sides, and place in refrigerator to harden. You can freeze the remaining butter, and use when needed. Great on chicken or vegetables.

Place a 1/2 cup of oats in the food processor. Pulse six times.

Add half of the black beans to food processor along with one egg, 2 Tbsp. of Barbecue Sauce, 1 tsp. cumin, 1 tsp. paprika, 1/2 tsp. ancho, 1/2 tsp. granulated garlic, 1/2 tsp. kosher salt, 1/4 aleppo, 3/4 tsp. liquid smoke (optional). Process for one minute to form a paste.

Using a rubber spatula remove the black bean mixture into a large bowl, and add the remaining beans. Mix well. Prepare a dish with wax paper to place formed burgers on. With cold wet hands prepare four patties. I like to form two patties, rinse hands again, and form the remaining two. If you are having issues, place the mixture in the refrigerator for thirty minutes to firm up before making the burgers. Just have patience, cool hands and it will work.

Wrap plate up with Saran, and place in refrigerator for at least one hour. Burgers will keep for a few days, well wrapped.

Prepare you rolls or English muffins. Toast and coat with compound butter while burgers are cooking.

Heat your favorite burger skillet on medium high. A nice well-seasoned cast iron works wonderfully here. When ready drizzle in a coating of oil, and add burgers. Cook 3 minutes on first side, and flip reducing heat slightly. After 4 minutes add your cheese, and cover for 1 min to melt. Burgers should feel firm to touch, when done.

If using tomato, place on bottom of prepped English muffin. Slide burgers on bottom muffin, and top generously with mango chutney, before adding top half.

Serving Suggestions:

Summer Corn, Pickles, Sweet Potato Fries, Cole Slaw or any of your favorite summer salads.

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Pasta Primavera

2020-03-30T00:00:00.000-07:00

Primavera, is defined as the "first flowering". When we add pasta to the front of the word it means wonderfully light spring vegetables tossed with pasta in a creamy sauce. This recipe, is just that! Below is an easy, light recipe that can either work as a main dish or a side.

Ingredients: (For 2, double if 4)

4-5 oz of Pasta, such as rotini, penne or linguini

Vegetables for two such as: broccoli florets, asparagus tips, carrots (sliced into thin coins), green beans (cut into thirds), peas (fresh or frozen), red pepper (sliced into thin strips), halved grape tomatoes
Herbs such as dill, tarragon, basil and/or parsley (choose at least one up to all four)
2 cloves of garlic, minced
1 shallot, sliced thinly

3/4 cup of low-salt chicken stock
1/4 cup of grated Parmesan, shaved Parmesan (optional) for serving
1/4 cup of evaporated milk
Juice and zest of 1/2 lemon

1 tbsp of butter
1 tbsp of olive oil
salt & black pepper to taste

Directions:

Pre-cook pasta in well-salted boiling water 3 min. shy of al-dente. Drain, rinse and set aside.

Prepare sauce: Heat 3/4 cup of low-salt chicken stock, 1/4 cup of grated Parmesan cheese, 1/4 cup of evaporated milk, zest and juice of one lemon, salt and pepper to taste. Bring to a boil, while lightly whisking. Turn heat down to a simmer once boiling, stirring occasionally, for five minutes. Then turn off heat, add herbs and set aside.

In a small dutch oven or medium sized skillet, heat butter and olive oil over medium heat. Add sliced shallot and minced garlic, stir. Add the vegetables that need the longest cooking time to the pan with 2 tbsp of water. Cover and steam for 4-5 min. Open lid, and add rest of vegetables with another tbsp of water to de-glaze. Stir. Keep warm.

Warm pasta bowls, while re-heating your sauce. Next, add pasta and sauce to vegetables. Turn up heat to medium. Bring to a gentle boil, stir. Reduce slightly. Taste and adjust salt and pepper.

Spoon into bowls, top with a little shaved cheese, drizzle of great olive oil, few basil leaves or extra minced parsley.

Ingredients for my Primavera.

Vegetables ready for their saute.

Making the Sauce.

Ready to plate!

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Sweet Potato Tomato Clam Chowder

2020-02-06T00:00:00.000-08:00

Presence of one sweet potato, transforms an ordinary tomato clam chowder into a quintessential soup! Herbaceous and citrus notes come from the addition of fennel and lemon. Creamy, from a quick puree and a touch of evaporated milk, creating a perfect foundation for briny clams.

Ingredients:

2 24-28 oz. can or box tomato, crushed or strained
2 8 oz bottles of all natural clam juice
2 6 oz cans chopped or minced, drained and rinsed
6-8 oz of fresh clams, if available or substitute an additional can like above

1 large sweet potato, peeled and diced into 1/2 inch cubes
2 carrots, peeled and diced into 1/4 inch cubes
2 stalks of celery, sliced crosswise, 1/4 inch
1 large red pepper, seeded and diced, 1/4 inch
1 large onion, preferably sweet, diced, 1/4 inch
1/2 fennel bulb, cored and diced, 1/4 inch with a few fronds
2 cloves of garlic, minced

3-4 fresh Bay leaves
1/2 cup of dry white wine
2 tbsp. of butter, unsalted
2 tbsp. of good olive oil
2 tbsp. of tomato paste
1 lemon, zested and juiced
2 tsp. of kosher salt
several grinds of black pepper
1 tbsp. Worchestershire
1/2 tsp. of fennel seed
1/4 tsp. of crushed red pepper or aleppo flakes

1/3 cup of evaporated milk

serving options: shaved or grated Parmesan cheese, drizzle of really good olive oil and/or balsamic glaze

Yield: 3-4 quarts

Directions:

*Melt 2 tbsp. of butter and 2 tbsp. of olive oil in a large dutch oven over medium heat, add fennel seeds to toast.

*Add onion, red pepper, celery and carrots to dutch oven, stirring frequently. Wait a few minutes, before adding the sweet potato and fennel. Set a cover askew on the pot, and let cook for ten minutes.

*Deglaze with 1/2 cup of white wine. Take cover off, increase heat to medium high reducing liquid to a few tbsp.

*Add 2 tbsp of tomato paste and minced garlic. Stir, and wait a minute before adding tomatoes, two 8 oz. bottles of clam juice, 1/4 tsp. of red pepper flakes, zest and juice of a lemon, and 1 tbsp. of Worchestershire. Add 2 tsp. of kosher salt, and 1/2 tsp. of ground black pepper. Bring to a boil, and turn heat down to a simmer. Stir and cook for 30 minutes. Let cool for 10 minutes.

* Carefully remove 3-4 cups of the soup to a blender. While holding top of blender, puree. Return puree back to soup with the addition of 1/3 cup of evaporated milk, and prepared (rinsed & drained) clams. Bring to a gentle boil, and simmer for five minutes. Taste, and adjust seasonings.

Chopped fennel, with butter, garlic and aleppo flakes.

Toasting of the fennel seeds

All finished!

Wonderful creamy chowder filled with veggies and clams.

Perfect, for easy entertaining.

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Healthy Pumpkin Cranberry Muffins

2019-11-22T04:00:00.000-08:00

Healthy Pumpkin Cranberry Muffins

Just in time for the fall season! These delicious, moist, healthy muffins, will become an instant autumn hit with your friends and family. Easy to make, with a few ingredients you probably have right at home. If whole wheat pastry flour isn't your thing, substitute general all purpose flour. You may also want to substitute raisins for the cranberries, or even chocolate chips. Make this recipe to accommodate for your audience.

Ingredients (For 10-12 muffins, depending on size)

1 cup of all purpose flour

1 cup of whole wheat pastry flour

2 teasp. of cinnamon

1/2 teasp. of allspice

1 1/8 teasp. of baking powder

1 1/8 teasp. of baking soda

1/2 teasp. of fine sea salt

1 15 oz can of pumpkin puree

2 eggs, room temperature

4 tablespoons of butter, melted and cooled

6 well-rounded tablespoons of either vanilla or plain yogurt

1/2 cup of light brown sugar

1/2 cup of granulated sugar

1 teasp. of vanilla

1 cup of dried cranberries, plumped in very hot water for five minutes and strained

Directions

Preheat oven to 375 degrees.

In a medium bowl measure and sift all dry ingredients together.

In a large bowl combine all of liquid ingredients together, and whisk well.

Prepare dried cranberries, and set aside.

Slowly sprinkle dry ingredients over wet ingredients while whisking. When almost all of dry ingredients are added, change whisk in for a rubber spatula to gently fold in all of dry ingredients.

When ingredients are combined fold in plumped cranberries.

Prepare muffin pan with paper cups, if using, and spray well with Pam.

Fill muffin cups, heartily.

Baking time will vary depending on size of muffin tin. Approximately, 20-28 minutes for heartily filled tins.

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Butternut Squash Soup

2019-10-31T00:00:00.000-07:00

It's that time of year for soul-warming Butternut Squash Soup. Silky, smooth with hints of spice to temper the sweetness of the fall squash. This recipe adds a little tomato to bring depth to the soup, without dominating. The spices I have chosen will complement the warm flavors of the squash. Acidity is added in the form of apples and lemon. My final touch is evaporated milk, to fully round out the flavors. I do hope this recipe will become a family favorite. It's wonderful, to serve during the holidays.

Ingredients

2 small or 1 large butternut squash, cut in half crosswise & lengthwise, remove the seeds

4 cups of vegetable or chicken stock, preferably low-sodium

2 stalks of celery, sliced 1/8 inch thick

2-3 carrots sliced into 1/8 inch coins

1 onion, peeled and diced

2-3 cloves of garlic, peeled and minced

2 tbsp. of good quality tomato paste

3 tbsp. of light brown sugar
1 1/2 tbsp of unsalted butter
1 tbsp of good olive oil

1 tbsp. of apple cider vinegar

1 tsp. of lemon juice

1.5 cups of water, plus additional for pureeing

1/2 cup of evaporated milk

for cheesecloth sack: a few bay leaves, thyme, star anise and cinnamon sticks

1/4 tsp. of allspice

1/4 tsp. of cayenne

salt & pepper, aggressively especially if using low-sodium stock

Serving suggestion: Macy's Cheese Stix and shredded cheddar, balsamic drizzle & fresh chives

Directions:

Pre-heat oven to 400. Roast squash, skin side up, for 40 minutes, till soft.

Saute the celery, carrots and onion with 1 1/2 tbsp of butter, 1 tbsp. of olive oil, 2 tsp. of kosher salt, 1/2 tsp. freshly ground black pepper, for five minutes.

Add your minced garlic with 2 tbsp of tomato paste. Stir for 30 seconds.

Add 4 cups of vegetable or chicken stock, 1 1/2 cups of water, 3 tbsp. of light brown sugar, 1 tbsp. of apple cider vinegar and 1 tsp. of lemon juice. Stir and bring to a boil.

Turn down heat to simmer. Simmer, until squash is ready.

Cut a 5 x 7 square of cheesecloth. Add spices on a diagonal, and tie up with kitchen twine. It should look like a little satchel. Drop into simmering liquid.

Once squash has cooked and cooled for ten minutes. Remove skin, and chunk squash into large pieces. Place in simmering liquid. Cook for an additional 10-15 min. Let soup cool for a bit. Remove cheesecloth satchel.

Ladle soup into a blender or use an immersion blender. Puree, while adding 1/2 cup of evaporated milk. If soup, is too thick just add additional water.

Taste, and adjust seasonings.

Awaiting the oven

Vegetable Saute

Addition of Tomato Paste & garlic.

Cheesecloth with spices & herbs

Roasting away!

Roasted Squash

Cooling off for the big Puree

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Summertime Pasta

2019-08-21T00:00:00.000-07:00

Smoked mozzarella, sweet tomatoes, artisanal pasta and fresh basil all unite to create this summer classic. I'm hopeful this will become a once a week mainstay during the warm months. With the
addition of just a few ingredients, this dish comes together so easily.

A variety of tomatoes, will make this dish sing! I prefer the smoked mozzarella because it's not watery. Once the tomatoes are seasoned they will create their own sauce with good olive oil, and minced garlic or shallot. Optional ingredients I sometimes add are chopped olives and capers, grated lemon zest.

Ingredients: for 4 servings

3 medium to large homegrown or local tomatoes, cut into bite-size pieces
A variety of smaller baby tomatoes, halved
1/4 cup of very good quality extra virgin olive oil
ample amount of fresh basil, washed and torn
8 oz of diced smoked mozzarella
10-12 oz of artisanal pasta with a moderate shape ( I prefer fusilli for this dish)
2 teaspoons of red wine vinegar
1 teaspoon of balsamic
drizzle of honey to taste
1 or 2 garlic or shallot, minced (can be soaked for 5 min. to soften the flavor)
nice hearty sprinkling of herb sea salt or good quality salt
hearty dose of black pepper
a small dose of crushed red pepper or Aleppo flakes
nice quality grated Parmesan or Pecorino cheese

Optional: grated zest of a lemon; 1 tbsp of rinsed and chopped capers; 10-12 olives, chopped, balsamic drizzle

Directions:

Mix all ingredients together except the pasta. Let sit for 30-90 min, stirring gently every 15-20 min.

Prepare a good size pot to boil your pasta. Add two rounded tablespoons of salt. When water is ready, boil pasta till it reaches al dente.

Drain pasta and add to tomato mixture.

Taste and adjust seasonings. Let sit for five minutes. Toss and taste again.

Plate and sprinkle with extra grated cheese and/ or balsamic drizzle.

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Apricot Oat Bran Muffins

2019-07-24T00:00:00.000-07:00

"Sunshine" muffins with a sweet crunchy top with a hint of orange citrus. These moist, delicious muffins are filled with apricots. You would never know the batter is made up of whole wheat pastry flour and oat bran.

Ingredients:

Dry ingredients, whisked together

1 1/2 cups of whole wheat pastry flour
3/4 cup of oat bran
1 1/4 teaspoon of baking powder
1/2 teaspoon of baking soda
1/2 teaspoon of salt
1/2 teaspoon of nutmeg, preferably freshly grated

2 eggs, room temperature
4 tablespoons of melted unsalted butter, cooled
1/2 cup of milk, room temperature
5.3 oz container of Dannon Vanilla yogurt
(approx. 6 big tbsp.)
3/4 cup of light brown sugar

1 cup of dried apricots, chopped fine

1/4 cup of raw sugar
1 teaspoon of orange zest

Directions:

Preheat oven to 375. If using convection bake, drop heat to 350.

Whisk together all dry ingredients, 1 1/2 cups or whole wheat pastry flour, 3/4 cup of oat bran, 1 1/4 teaspoon of baking powder, 1 1/2 teaspoon of baking soda, 1/2 teaspoon of salt and 1/2 teaspoon of grated nutmeg, in a medium bowl. Set aside.

Melt 4 tablespoons of unsalted butter, and let cool. In a large bowl add two eggs, melted butter, 1/2 cup of milk, 6 big tablespoons of vanilla yogurt and 3/4 cup of light brown sugar. Set aside.

Add 1 cup of dried apricots to a food processor. Pulse until finely chopped. If not available, just dice apricots with a chef's knife.

Add 1/4 cup of raw sugar with 1 teaspoon of grated orange zest in a food processor. Whirl for thirty seconds. Set aside for topping.

Prepare muffin tin with paper liners and/or cooking spray.

Whisk together all wet ingredients till blended. Next, add dry ingredients to wet ingredients. Mix well, just until blended. Don't over mix. Add diced apricots. With a 1/3 dry measure, scoop batter into prepared muffin tin. Top each muffin with raw orange sugar topping.

Bake at 375 for approximately 20 minutes, or until toothpick comes out clean.

All ingredients ready to assemble.

Rind of an orange, zested.

Raw sugar and orange zest whirled together for the topping.

Blueberry Crumble

2019-07-02T04:00:00.000-07:00

Blueberry Crumble

Deciding upon which crumble recipe to use on July 4th. Hmmm. . .😕. bored, with the oats, flour combination. I wanted something, that screamed "summer". Scanning some of my favorite foodie blogs I landed upon Pioneer Woman. It turned up a wonderful recipe by Lisa Fain, that really intrigued me. She came up with a crumble using cornmeal. Citrus and cornmeal, now that sounds wonderful! Below, is my adapted version of Lisa Fain's recipe. I hope you will find this recipe a go to for your summer celebrations.

For the crumble:

3/4 cup of all purpose flour
1/2 cup of cornmeal
1 stick of softened butter, unsalted
1/3 cup + 2 Tbsp. granulated sugar

2 tsp. of vanilla
1 Tbsp. of lemon juice
1 tsp. of grated lemon zest
3/4 tsp. of kosher salt

For the filling:

4 cups of blueberries
1/3 cup + 2 Tbsp. of granulated sugar
2 1/2 Tbsp of cornstarch
1 tsp of vanilla extract
1 tsp of grated lemon zest
2 tbsp of lemon juice
pinch of salt

Pre-heat oven to 350. Grease a 8-9 inch oven safe skillet or Pyrex.

Mix filling ingredients together. Pour into your prepared dish.

For the crumble. Measure out the ingredients. Cream together the softened butter and sugar. Add the lemon juice, zest and vanilla. Next, add the flour, cornmeal and salt. Mix together until blended.

Bring dough together. Place on a floured surface and knead a few times, to create a cohesive mass.

Break off pieces of dough, and scatter over blueberry filling. Bake for 35-40 min. till bubbly.

Filling Ingredients

Crumble Ingredients.

Cream the butter and sugar together till smooth. Next, add the zest, lemon juice and vanilla. Finally, add the dry ingredients, flour, cornmeal and salt. Mix together until blended.

Knead just a few times to form a cohesive mass on a floured surface.

Now, ready to break off into pieces.

Break off little pieces of dough, and scatter them evenly over the filling.

In the oven at 350 for 35-40 minutes, till bubbly.

Beautiful. . . nice and bubbly around the edges with a slight browning on top.

Let cool. . .and enjoy with good vanilla ice cream!

Shrimp Roll

2019-06-28T02:00:00.000-07:00

Biting into a fresh shrimp roll is a true feeling that summer has arrived! Summer cooking, should be about ease and simplicity. It's a time, when we kick back and use our local ingredients that are so bountiful this time of year. Pair this shrimp roll with fresh local corn and a glass of crisp white wine.

Ingredients: (for 2 servings; double for 4)

1 lb of good quality fresh shrimp, preferably with shell-on

Potato buns, hot dog style, toasted

2 Red Leaf lettuce leaves or similar lettuce, well cleaned.

Favorite Mayonnaise, 2-3 Tbsp.

Yellow Mustard, a few squirts.

Sweet Pickles, 2 Tbsp., minced

Capers, 1 Tbsp, rinsed & chopped

Shallot, minced

Fresh Herbs, such as Tarragon, Dill, Chives and/or Thyme (use what's available)

Lemon Juice, two teaspoons

Salt & Pepper to taste

Directions:

Fill a large dutch oven pot with water. Salt water heavily, if your shrimp aren't salted already. Check your packaging. Once water is at a boil, place shrimp in. Turn water down to low, and cook for two minutes, or until done. Once finished submerge in ice water for five minutes to stop cooking. Strain, remove the shell if necessary. Chop into small pieces.

Next, chop or mince celery, shallot, pickles, capers and herbs. Add this to the shrimp.

Now, add your mayonnaise, lemon juice, and a few squirts of yellow mustard. Gently, fold all of the ingredients together to bind. Add a little salt and pepper. Taste to see if it any additional seasoning is needed. Toast potato buns, top with a red leaf lettuce leaf. Scoop salad onto buns, and dive in!

Serving Suggestion:

Fresh Corn on the cob with melted butter, chives, lime juice and Romano cheese

Fresh Seasonal Fruit such as Watermelon, Cherries

Seasoned Sliced Tomatoes

Turkey Stuffed Cabbage

2019-05-15T00:00:00.000-07:00

Good, old-fashioned comfort food, made healthy. Ground Turkey and rice make up the base of the stuffing, wrapped up in steamed cabbage leaf ladled with a Sweet and Sour Tomato Sauce courtesy of the infamous Barefoot Contessa.

Ingredients for Eight People

For the Sauce:
from Barefoot Contessa At Home

3 Tbsp of good Olive Oil
2-3 chopped onions
2 28 oz cans of good quality Tomatoes, whole or crushed
1/4 cup of red wine vinegar
1/2 cup light brown sugar
1/2 cup of golden raisins
1 1/2 teaspoons of kosher salt
3/4 teaspoon of ground black pepper
optional add-ins: cinnamon 1 tsp., 4-5 bay leaves, 1 teaspoon of allspice, ground

For the filling, I have adapted Ina Garten's recipe

2 lbs of Ground Turkey, browned in 1-2 Tbsp. of oil
3 eggs, lightly beaten
1/2 cup of plain dried breadcrumbs
3/4 cup white rice, dry
1 1/2 teaspoon of dried thyme
1 teaspoon kosher salt
1/2 teaspoon of ground pepper
1 teaspoon of garlic powder/granules
3 Tablespoons of light brown sugar
1 cup of golden raisins
1 cup of sweet & sour sauce from above

1-2 heads of Green Cabbage, depending on size

Directions:

Start the sauce by sautéing the chopped onions over medium high heat in olive oil, stirring occasionally, till translucent. This should take you 8 minutes. If you're tomatoes are whole, crush them before adding them to the onions. Once tomatoes are added, add all additional items listed for the sauce. The optional add-ins are completely up to the cook. Bring to a boil, turn down to a simmer and cover for 20-30 min.

Place a large pot of water on the stove to boil, for the cabbage. Then place a medium pot of water with 8-10 cups of water to boil, for the rice. Add a tablespoon of kosher salt. When the rice water comes to a boil, add rice and boil like pasta for 14 min. Then drain and set aside to let cool.

Core the inside of the cabbage with a paring knife. You can use your fingers to help pull the core out. When the water comes to a boil, drop the cabbage in the pot, covered for five minutes dropping the heat slightly. Then place on cookie sheet, to cool. Repeat with the second head if using.

Assemble the filling together in a large bowl. Place all of the filling ingredients together, and mix well with a rubber spatula, adding a cup of sauce.

To assemble the rolls. Pull one of the steamed leaves off, and place it on a cutting board. Put about a 1/3 cup of filling toward the bottom of the inside of the leaf. Bend the sides of the leaf in and roll away from you, creating a little parcel.

Add a cup and a half of sauce in the bottom of a large pyrex or ceramic roaster. Line up rolls side by side. Ladle about two cups of the sauce over the top of rolls.

Bake at 350 for 30 min. Tent with foil during the last 15 min. of baking.

Chicken Bolognese

2019-03-29T03:00:00.000-07:00

Chicken Bolognese

Nothing. . . is more comforting than a bowl of pasta. Anytime of year, this bolognese can bring a smile to anyone's face. Ground Chicken is simmered with tomatoes, chicken stock, vegetables, white wine, laced with herbs, braised with milk creating an irresistible sauce. The finale of pasta, simmers al dente in the sauce with a smidgen of good butter, freshly ground Parmesan and/or Pecorino Romano and topped off with fresh basil.

Ingredients

1 pound of ground chicken, preferably organic

1/2 of large Vidalia onion, diced

2 medium carrots, diced

2 celery, diced

2 garlic cloves, minced

1-28 oz can/box of tomatoes, crushed or crush by hand
1 cup of good quality low salt chicken stock

1/2 cup of white wine

1/2 cup of evaporated milk

1/2 cup total of Parmesan and/or Romano

2 tbsp of tomato paste

2 tbsp of olive oil

salt & pepper to taste

thyme branches and/or bay leaves, and/or cheese rind
unsalted butter and/or fresh basil to finish

Prepare ingredients. Warm-up saute pan with 2 tbsp of olive oil.

Saute over medium heat for five minutes.

Turn up the heat slightly, and brown ground chicken.

When brown, add two minced cloves of garlic, two tbsp of tomato paste, salt & pepper.

Deglaze with a half cup of white wine, keeping heat at medium high.

When wine is left at just a few tablespoons add your crushed tomatoes, chicken stock, bay leaves, thyme, cheese rind (optional) and bring to a boil.

Once at a boil, reduce heat to a simmer, and add 1/2 cup of evaporated milk. Let gently cook at a simmer for 45 minutes. Season with salt & pepper.

To achieve the finished dish:

Cook the pasta a minute or two shy of al dente in well-salted water, saving some of the seasoned pasta water.
Warm a generous helping of sauce in a saute pan, adding some of the pasta water, marry the two.
Add the pasta with a little salt, pepper and a little unsalted butter.
Sprinkle some grated cheese over the pasta, stir, and bring to a gentle boil.
Taste, adjust seasoning and serve with an extra sprinkling of cheese.
Garnish with fresh cut basil.
Shown above with glazed green beans.

Butternut and Black Bean Turkey Chili

2019-02-28T00:00:00.000-08:00

Butternut and Black Bean Turkey Chili

Tired of your same old chili recipes? Butternut Squash "jumps in" to lend a subtle sweetness to offset the spices. Black bean and corn bring this chili even further from the norm. Simple, yet complex in flavors, this chili deserves a spot alongside your favorite chili recipe.

Ingredients

1 lb of ground Turkey

15 oz can of black beans, well rinsed

1 (24-28 oz) box or can of strained tomatoes

1 (24-28 oz) box or can of chopped tomatoes

1 Butternut squash, diced

1/2 cup of frozen or fresh corn

1 medium red onion, diced

2 celery stalks, diced

4 medium carrots, peeled and diced

3 cloves of garlic, minced
2 fresh bay leaves, if available, remove before serving

2 tbsp. of olive oil

1 tbsp. of tomato paste

2 tsp. of ground cumin

2.5 tsp. of ancho chili pepper, to taste

1 tsp. of ground coriander
1/8 tsp. of cayenne

1 tbsp of salt or to taste (salt will depend on salt content in tomatoes)/boxed tomatoes have very low

sodium levels.

To finish:

1 Tbsp. of Apple Cider vinegar

2 Tbsp. of Maple syrup

Recipe Notes:

Ancho chili pepper contains a sweet, smoky and raisin like quality, unique to other chili powders. The heat level is relatively mild in strength. Keep this in mind, if you're adding a stronger chili powder. I like to serve this chili with a scoop of buttery rice and sweet potato tortilla chips. I garnish the chili with shredded smoked mozzarella, Vermont cheddar, and scallions.

Directions:

Brown Turkey, in a dutch oven over medium high heat with 1 tablespoon of olive oil.

While meat is browning, dice shallots, onion, celery and carrots.

Once meat is browned, remove the meat, and add 1 tablespoon of olive oil to the now empty pan. Add all veggies, except butternut squash. Now, dice up your squash while starting your sauté.

Next, add your squash to your veggie mix.

While your sauté is going on, measure out your spices, tomato paste and mince your garlic.

Now, add spices, tomato paste, bay leaves, if using, and garlic. Sauté, for a good ten minutes with the lid askew on top of your dutch oven.

Add strained tomatoes, chopped tomatoes, beans, corn and cooked ground turkey.

Bring to a boil, then reduce to a simmer. Position the lid askew. Simmer for an hour. Then check to confirm that the butternut squash is fully cooked.

Next, add your 1-2 tbsp of apple cider vinegar, and two tbsp of maple syrup. Taste to check if your chili needs more salt or chili powder. If so, add, cook ten more minutes. Taste again.

Moroccan Vegetable Stew

2019-01-10T00:00:00.000-08:00

Moroccan Vegetable Stew

Wonderfully light, laden with fresh produce, heavy on flavor with subtle heat and a bright citrus note. Easy, one dish, make ahead meal that can be a weeknight staple or worthy enough for a dinner party. After the holidays, a light vegetarian meal can be very alluring. Cumin and coriander and smoked paprika tantalize your palate with flavors that aren't in your everyday menu. Keeping your culinary creations exciting, yet healthy.

Chef Mourad Lahlou, who has two restaurants in San Francisco, creates menus based on Moroccan and North African cuisine, using the best produce California has to offer. He inspired me to come up with a Vegetable Stew using the Moroccan flavor profile with easy, accessible ingredients that can be interchanged for ease in cooking in the home. The Wall Street Journal ran an article on on Jan 3 2015 showcasing his Vegetable Tagine. He topped his off with a poached egg, that cooks right in the Tagine, vegetable stew. Brilliant!

Now, by no means does one have to follow my recipe exactly. This is only guideline. Use what is accessible to you. Taste as you go. Very important! For company add a cheese course, olives and some wonderful bread. For everyday, add a salad and cornbread. Be creative.

Ingredients

3 tablespoons of olive oil

3 carrots, diced

2 celery, diced

2 mixed color peppers

1/4 pound of green beans, cut in one inch pieces

1 red onion, diced

3 yukon gold potatoes, diced in one inch pieces

2 turnips, diced in three quarter to one inch pieces

28 oz can of Tomatoes, diced with puree

1 orange, zested and juice reserved

2 teaspoons of smoked paprika

1.5 teaspoon of coriander

1.5 teaspoon of cumin

4 tablespoons of tomato paste or 2 Tbsp. if paste is concentrated

3 teaspoons of brown sugar, light or dark

1.5 teaspoons of salt, more to taste

1/2 teaspoon of aleppo pepper or 3/4 teaspoon of red pepper flakes

and. . . 4 eggs

Serves: 4

~ ~ ~

Dice your carrots, celery, red onion and mixed peppers. Warm large dutch-oven over medium heat. Add 3 tablespoons of olive oil. When warm add carrots, celery, red onion, and mixed peppers, stirring from time to time. Now, while that's sautéing, dice your potatoes and turnips and add to mixture in pot.

Measure out your spices, and zest and juice your orange. Add your spices, salt, sugar, tomato paste to veggies, and stir constantly for one minute to prevent burning. Now, deglaze with your juice. Add your tomatoes and string beans. Bring to a boil. Simmer with lid on for one hour. Check to make sure all your vegetables are nice and tender. Taste for seasonings and adjust. If not serving, right away let cool down. Then refrigerate when just warm, not piping hot.

When ready to serve, bring to a steady simmer. Crack an egg into a cup, and make an indentation in the stew for the egg. Repeat three times with each egg. Cover and simmer till eggs are lightly poached about four to five minutes. Sprinkle with smoked paprika.

Serving Suggestions: Shredded Smoked Cheddar/Corn Bread

Swedish Apple Pie

2018-11-17T15:30:00.001-08:00

Swedish Apple Pie

This dessert is the perfect ending for a holiday feast or a weekend treat. You can easily throw this together with just a few ingredients. No crust to roll out. Serve this pie with fresh whipped lightly sweetened cream or vanilla ice cream. This is sure to be a staple on your holiday table.

Simplicity is at the heart in this dessert.

Adapted recipe from Ella, an upstate NY, Lake George resident, friend of my Grandmother's. Both were excellent cooks.

Ingredients:

Four good sized apples, peeled and sliced, 1/3 of an inch thick

1 cup of all-purpose flour

1/2 cup of granulated sugar

1/2 cup of light brown sugar

1/2 cup of chopped walnuts, lightly toasted

1/2 cup of unsalted butter, melted

1 egg, lightly beaten

2 Tbsp of granulated/or sugar in the raw (preferably)

1 teaspoon of cinnamon

1/4 teaspoon of salt

Use the butter wrapper to grease your pie plate.

Topping Ingredients.

Mixing of the topping.

Apples all ready to be covered.

Directions:

Preheat oven to 350.

Fill a nine inch pie plate two-thirds of the way with sliced apples.

Mix 2 Tbsp of sugar with 1 teaspoon of cinnamon, and sprinkle on the apples.

In a small bowl combine, 1/2 cup of light brown sugar, 1/2 cup of granulated sugar and 1 cup of flour.

Add 1/4 teaspoon of fine salt, 1/2 cup of chopped nuts, lightly toasted, 1 egg, beaten and 1 stick of unsalted butter, melted. Mix well. Pour mixture over apples. Use hands to lightly spread over all apple slices.

Bake for 45 minutes until golden brown.

Serve slightly warm or room temperature with vanilla ice cream or fresh vanilla whipped cream!

Ready for the oven.

It should have nice bubbly sides, and a beautiful tan crust when finished.

Slow Roasted Salmon Fillet

2018-10-17T02:00:00.000-07:00

Prepare this show-stopper entree with sheer simplicity. With just a few ingredients, you will produce silky, succulent salmon.

Just a few ingredients!

Your citrus rub will consist of lemon zest, wood-smoked Maldon sea salt, brown sugar and pepper.

Citrus Rub: make in a spice grinder, if available.

Ingredients: zest of 1-2 lemons, a tablespoon or two of sea salt flakes (wood-smoked preferably), plenty of ground pepper and a few teaspoons of brown sugar. You can keep any extra, in the refrigerator and use to rub on chicken before roasting or sprinkled on vegetables.

Pat fish dry with a paper towel. Drizzle with mild olive oil or avocado oil. Sprinkle with citrus rub, and rub into fish. Let sit on a foil lined, oiled, cookie sheet or grill pan. Heat your oven to 275.

Sprinkle with dill sprigs, stem removed. Garnish with lemon slices, and/or small tomatoes on the vine. Place in the oven for close to 25 minutes. This will obviously be dependent on the size. A four pound side can take close to 35 minutes, whereas two one-pound pieces can be done in 25 min.

Look for 120 degrees in the thickest area of the fish. This will be your sign. You'll notice the tail end of the fish will be firm, while the center portion of the fish might remain slightly soft. The juices will bubble up to the top of the fish, and the transparency will disappear.

Fully cooked. Let sit five minutes before serving.

Just an example of a wonderful side dish to serve alongside. Fresh Tabbouleh.

Stuffed Peppers

2018-08-23T00:00:00.000-07:00

Big, beautiful summer peppers stuffed with ground poultry, smoked mozzarella and fresh basil. Mixed with rice, seasonings and tomatoes to elevate this to a spectacular comfort food. It's a healthy dish that is so well received with family and guests. Easy to make ahead, and serve with your favorite marinara sauce.

This recipe is adapted from Cook's Illustrated.

Ingredients

1 lb of ground turkey or ground chicken
3/4 cup, approximately, of smoked mozzarella, shredded
1 medium onion, diced
3/4 cup of rice, uncooked
4 medium-large peppers or six if smaller
1/2 cup of grated cheese, Romano or Parmesan
fresh basil, cleaned, leaves torn
1 tbsp. of fresh rosemary or 1 tsp. of thyme if available, chopped (otherwise use 1/2 tsp. of dry)
3-4 cloves of garlic, minced
15-20 oz of chopped tomatoes
28 oz. can of crushed tomatoes, to make a sauce
breadcrumbs, preferably homemade
olive oil
salt, pepper, red Aleppo flakes if available

Directions

Prepare a large dutch-oven with plenty of water and one tbsp. of salt.

Clean peppers, slice the tops off with a serrated knife, 3/4-1 inch from the top. Remove ribs and seeds. When water is boiling, drop peppers in for five minutes, with lid on. Remove peppers and let drain on paper towel lined cookie sheet upside down, to continue steaming.

Now, add rice to boiling water. Boil for 13 minutes at a medium boil. Drain well in a mesh strainer, and lay out on a sheet pan to cool.

Warm a large skillet with 2 tbsp. of olive oil, salt and pepper. Hold back a little onion and garlic for tomato sauce. When ready, brown meat and onion, adding minced garlic during last minute of cooking. Remove from heat, set aside in large bowl. Add chopped tomatoes, and let cool.

While waiting for things to cool a bit. Pre-heat the oven at 350. Make your tomato sauce with the reserved onion and garlic, few basil leaves and crushed tomatoes. Saute onion and garlic in two tbsp. of olive oil for three minutes. Add crushed tomatoes, and basil. Add a salt, pepper and a little sugar, let simmer for thirty minutes.

Prepare breadcrumbs, if using homemade.

Now, add cheeses and basil to meat mixture. Add spoonfuls of rice until the mix looks plentiful. You don't want the rice to overpower the mixture. Add plenty of salt and pepper to taste, to the mixture. Be generous, the rice will soak up the seasonings. Taste and recorrect.

Now, spoon the mix in the prepared peppers in a ovenproof baking dish with a little side for balance.

Be generous with mix. Really pack it in the peppers. Sprinkle tops with breadcrumbs. Sprinkle extra grated cheese, if desired. Drizzle with olive oil.

Bake prepared peppers at 350 for 25-30 minutes.

Let cool, and serve with tomato sauce spooned around the pepper.

Cleaned Peppers, ready for the five minute simmer.

Browning the ground meat with the onion, and finish with rosemary and garlic.

Rice cooling on a sheet pan, after a 14 minute simmer in boiling water.

Beautiful, shredded smoked mozzarella.

All my ingredients, except the tomatoes, ready to mix.

Prepared Mixture, ready for stuffing.

Waiting for breadcrumbs.

Beautiful!!!

Thai Red Chicken Curry

2018-05-21T04:00:00.000-07:00

Thai Red Chicken Curry

Simple, Easy and Quick

Ingredients are slowly simmered in curry sauce that is made simply from commercially prepared curry paste, stock and coconut milk. Spices, both dried and fresh, are simmered to authenticate and personalize your sauce. Spices can include fresh ginger, kaffir dried lime leaves, either fresh or dried lemongrass. Spices for garnishes will include basil, parsley and/or cilantro. Below, I will tantalize you with an introductory curry dish made from chicken thighs or breast tenders with cauliflower and/or broccoli simmered in a mild red curry paste. Let this be your first step into the vast world of curry. Possibilities, are endless. Robert Kanhi, chef, author and food consultant shared his simple method of putting together a weeknight curry in less than an hour in Fine Cooking April/May 2011. Once you understand the method you can interchange ingredients creating your own recipes, such as mine below. I prefer the Roasted Red Pepper Thai Chili Paste, it's a little milder in heat.

Ingredients for four:

1 1b Chicken, boneless, cut into bite size pieces, dark meat is preferable otherwise breast tenders is a good option

1 can lite Coconut milk

1 cup of low sodium all natural Chicken stock

2-3 Tbsp of Red Curry paste, depending on the heat level of your paste

3 Tbsp of Fish Sauce

3 Tbsp of Light Brown Sugar

Juice of half of Lime or more to taste

3 Scallions, sliced thin

Broccoli or Cauliflower, 1/2 head total, broken into small florets

2 Shallots, minced or a yellow onion, sliced thin

1 red or yellow pepper, 1/2 inch sliced strips

3 carrots, peeled and sliced on the diagonal

3 oz or more of shiitake mushrooms, cleaned and sliced 1/2 inch

optional vegetables: bamboo shoots, cut baby corn, bean sprouts or sliced water chestnuts

optional: peanuts or cashews, whole or chopped

accompaniments: rice, noodles, cornbread or banana bread

Directions:

Add coconut milk, which will appear to be separated, to a large skillet or dutch oven over medium heat. Stir and reduce until the mixture comes together, and thickens slightly. This will take a few minutes. When the mixture begins to shine add your 2-3 Tbsp of red curry paste. Whisk, and bring to a boil.

Add your bite size chicken pieces along with 3 Tbsp of fish sauce. and 3 Tbsp of light brown sugar, and 1 cup of low salt chicken broth. Bring to a boil, and simmer till chicken is cooked thru, a few minutes.

Next, you will add Broccoli and/or Cauliflower, half head cut into florets. Let simmer for two minutes or so, then add 3 peeled carrots which are cut into coins with one pepper, julienned. After a few minutes add a minced shallot with 3 oz of shiitake mushrooms. Simmer for a good five minutes. The vegetables should be crisp tender, not at all mushy.

To finish add the juice of a half of lime. Taste, and adjust seasoning. Garnish with sliced scallions and peanuts or cashews.

As my starch, I will make a nice pot of rice to soak up all the rich flavors.

Lime, scallions and chopped herbs will garnish the final dish.

Finally, a sprinkle of peanuts, and homemade cornbread!

Springtime Farro Risotto

2018-04-24T04:00:00.000-07:00

Farro Risotto

I can't think of a better way to welcome Spring than with a healthy dish full of flavor, spring vegetables and color. Farro is an ancient whole grain which is naturally fiber-rich full of protein and a good source of iron. It's a sweet, nutty grain that will remain chewy when fully cooked. This along with it's slow starch releasing properties, make it an ideal candidate for risotto.

One serving of Farro will provide an individual with two hundred calories, seven grams of fiber and seven grams of protein with ten percent of the recommended daily allowance of iron. Now, add some flavorful low sodium stock, vegetables and shredded good quality Parmesan cheese, and you've got yourself a wonderful dinner.

Farro can be soaked for quicker cooking. Without soaking the grain it will take twenty-five to thirty minutes to cook. With an overnight soak, you can cook it in as little as ten to 15 minutes. I don't usually soak Farro, before cooking. You can also just soak it for thirty minutes to shave off a little bit of time. I like to achieve a good toast on the grain, so I like to keep it dry. The ratio of Farro to liquid is 1:2.5-3. Other ways, you will see Farro commonly used, is in salads and soups.

Below, I will show you my favorite Risotto recipe. However, feel free to substitute however you see fit. I personally like this combination. I feel the sherry adds to the sweet nuttiness of the grain. While the tomato paste lends a slight richness, and acidity with a brilliant color from the San Marzano tomatoes. I chose early spring vegetables, however, feel free to change. It's your dinner. I use vegetable broth with this recipe due to the use of the tomatoes and mushrooms. As for cheese, any good quality hard Italian cheese will work just fine. Parmesan will lend creaminess without overpowering the finished dish. Finally, I splash the finished dish with a squeeze of lemon to awake all the flavors.

Once you get the hang of this, it can become a healthy weeknight meatless dinner. It can be made rather quickly.

Ingredients

for four servings

1 cup of Farro, unsoaked

2 cups of low sodium vegetable broth, heated

1-1/2 cups of water

salt and pepper to taste

1 tablespoon of olive oil

1 tablespoon of butter

1 tablespoon of tomato paste

1 shallot, minced

1 yellow or red pepper, diced

1/2 cup of petite peas, defrosted

6-8 shiitake mushroom caps sliced lengthwise, and halved

1 stalk of celery, sliced

2 carrots, peeled, and diced

1/4 cup of sherry

1/2 cup of good quality Parmesan cheese, shredded

2 tablespoons of lemon juice

optional: balsamic drizzle

Directions

Combine oil, butter, shallot, tomato paste in a large saucepan on medium heat. Saute for three minutes. Now, add diced carrots, sliced celery, diced pepper. Saute for another five minutes, then add your shiitake mushrooms, with a little salt and pepper. Don't stir. Let your mushrooms brown. Hold back on the peas until the end to retain that nice green color. While sauteing warm your liquids up.

Stir in farro to toast for two minutes, stirring constantly. Add sherry and reduce till the pan is almost dry. Now begin to add about three quarters of a cup at a time. Stir frequently, but not constantly. When almost dry add another three quarters of a cup and so on, until the grain is al dente, twenty to twenty-five minutes.

When done, you will remove pan from heat with a some liquid remaining, because it will continue to cook and therefore thicken. Stir in you cheese by the handful. Taste for seasoning. Add 1 tablespoon of lemon juice. Taste, it might be all you need. A balsamic drizzle is a wonderful garnish for this. Now, sit back and take in the "oohs" and "aahs".

Tomato Cabbage Soup

2018-03-30T04:00:00.000-07:00

Last days of March, with Winter still kicking at our door. . . Makes a hot soup seem all the more inviting. This Tomato Cabbage soup is the perfect antidote. The cabbage naturally sweetens the turkey tomato broth as it simmers. Add some white beans, rosemary, bay leaves and Parmesan and/or Romano cheese rinds, and you have yourself a winner!

Ingredients

1 lb ground turkey, 93% lean

1 onions, peeled and diced

4-5 carrots, peeled and diced

1 head of cabbage, 1" slices in length, 1/2 " in width

2 cloves of garlic, minced

1/2 cup of white wine

4 cups of low salt chicken broth

2 (26-28 oz) chopped, strained or crushed tomatoes

1 28 oz. can of cannellini beans, strained and rinsed

1 tbsp of chopped rosemary

3-4 very large bay leaves

2 tbsp olive oil

2 tbsp of unsalted butter

optional: 1-2 Cheese rinds of hard Italian cheese such as Parmesan and/or Romano
1 tbsp of balsamic vinegar
1 tbsp of lemon juice
1-2 tbsp of sugar in the raw

Salt and pepper to taste

For serving: Grated/shaved Parmesan/Romano
Remove bay leaves & cheese rinds
Crumbled croutons

Servings per recipe: Easy eight

Directions

Brown turkey over medium heat in a dutch oven with 1 tbsp of olive oil. Season meat with salt and pepper as it browns. Remove from heat once browned. Place turkey in a bowl, and set aside.

Prepare onion while dutch onion is warming with 1 tbsp of butter and additional tbsp of olive oil. Add to dutch onion, stirring occasionally over medium heat. Prepare cabbage and carrots, and add to pot with an additional tbsp. of butter. Cover and let cook for 8-10 minutes.

Mince garlic and rosemary. Add to pot. Stir. Heat for one minute and add wine. Turn heat to medium high. Cook to burn off alcohol for a few minutes.

Add Turkey back to pot with bay leaves, tomatoes and chicken broth. Add salt and pepper to taste. If you have a cheese rind, add it now. Rinse off cannellini beans and add to soup.

Bring to a boil, and reduce heat to low. Cook for two hours on low, with lid ajar. Stir occasionally.

Optional Ingredients to heighten the soups flavors.

All that you need to round out the meal is warm crusty bread and a green leafy salad.

Baked Eggplant Parmigiana

2018-03-15T08:53:00.000-07:00

Baked Eggplant Parmigiana is rich with tangy tomato sauce, bubbling mozzarella and crunchy breadcrumbs. This dish is a clear favorite. Easy to prepare, and baked to perfection.

Baked Eggplant Parmigiana

Ingredients for Sauce

2 28 oz cans of Whole Plum Tomatoes

1 onion, diced

2-3 cloves of garlic, minced

Six whole leaves of fresh Basil

2 Tbsp of olive oil

1 Tbsp of unsalted butter

1 Tbsp. of light brown sugar

2 tsp. kosher salt

1 tsp. ground oregano

1/2 tsp. ground black pepper

1/4 tsp. or more red pepper flakes

Directions:

Begin your sauce. In a large dutch oven, saute your diced onion in 2 Tbsp. of olive oil with Basil leaves over medium high heat for five minutes. Lower your heat to medium, add 1 Tbsp. of unsalted butter, and minced garlic, stir frequently for 30 seconds. Now, add your two cans of tomatoes and seasonings. While waiting for the sauce to come to a easy boil, crush your tomatoes in the pot with the back of a spoon or a potato masher. Once the sauce boils, lower heat to simmer. Keep covered and simmer for thirty minutes. There will be leftover sauce for pasta, to serve as a side.

Ingredients for Baked Eggplant:

1 large Eggplant
Wondra flour or all-purpose flour
2 large eggs
8 oz. of smoked mozzarella or regular mozzarella, grated
1/2 cup grated Romano and/or Parmesan
salt/ground black pepper to taste
seasoned breadcrumbs
sprinkle of oregano
few sprigs of fresh basil

Sauce, as prepared above

Directions:
Preheat oven to 375 degrees or 350 degrees, if using convection bake.

Wash and Peel eggplant in alternating strips. You should have three or four strips when finished, discard. Slice eggplant crosswise. Slices slightly bigger than 1/4 of an inch. Prepare three bowls: one with flour, salt and pepper and oregano added. Bowl two: 2 beaten eggs with 1 tbsp of water and bowl three with seasoned breadcrumbs with 1/4 cup grated cheese added.

Prepare two nine inch, pyrex pie dishes with 1/4 cup of sauce. Dredge each eggplant slice in flour, shaking off excess. Then dip slice in the beaten egg, letting excess egg drip off. Finally, dredge in breadcrumbs. Arrange slices in a slightly overlapping pattern in each baking dish. Add more sauce on top of each dish concentrating the sauce in the center of the slices. You can scatter some fresh basil leaves atop. Drizzle with olive oil, and place in oven for thirty minutes.

Remove from oven, drop temperature twenty five degrees. Sprinkle the eggplant slices with mozzarella, grated cheese, oregano and black pepper. Tent with foil, sprayed with Pam or rubbed with olive oil to prevent sticking. Bake for an additional twenty minutes. When removed, it should be bubbly, and the eggplant should be knife tender. Garnish with fresh basil.

Serving Suggestions: Steamed Lemon Broccoli with Olive Oil, Romano Cheese, grated Salt/Pepper
Whole Wheat Spaghetti with Tomato Sauce and grated Cheese

Lentil Chili

2018-02-25T18:21:00.000-08:00

Want a wonderful way to starve off that winter chill, vegetarian style. Here it is! Wonderfully thick with lentils, peppers and tomatoes simmered with chili seasonings. This recipe is an adaptation of one of my favorite Cuisine at Home recipes. I like to make a double batch of this on a Sunday afternoon and reap the benefits during the hectic work week. With all of the luscious sides and garnishes to go with it this chili becomes quite a personality.

4 cups of dry brown lentils, rinsed

6 cups of water

6 cups of V-8 or tomato juice

2 (28-oz) cans of tomato dice with puree

1 6 oz can of tomato Paste

2 jalapenos, minced without seeds

1 large onion, diced

2 large red peppers, diced

2 green peppers, diced

3 cloves of garlic, minced

3 Tbsp of chili Powder

1 Tbsp each of cumin and coriander

2 TBSP brown sugar

2 Tbsp unsweetened cocoa or 1/4 cup of chocolate chips

Juice of 2 limes

Serve with sour cream, shredded cheddar, & tortilla chips

rice and corn bread

All ingredients ready. . . .

Toast cumin seeds for flavor

Saute of peppers and onions with toasted cumin oil

Add the spices, garlic, tomato paste and cocoa for warmth. Place four cups of rinsed lentils in.
Then add your liquids, and simmer away, for anywhere from 60 minutes up to two hours. You want your lentils to have a little bite left to them, but not be chewy. Once you reach your desired texture, add your salt, chocolate chips, lime juice. Taste and adjust your seasonings.

The finished Chili. . . wonderful!

A few notes of interest:

Grocery store lentils, brown, work wonderful in this recipe. Their tougher skins will withstand the long steady simmer
Lentils are a great source of iron, especially when married with foods rich in vitamin C such as tomatoes and peppers
The dietary fiber of lentils is sixteen grams per cup, excellent! Calorie wise they weigh in at 230 calories per cup with twenty five percent of a day's protein intake for an average adult.
It's a good idea to salt when lentils are just about done to prevent toughening up their skins

Direction Summary:

Sweat vegetables in three tablespoons of olive oil for five minutes.
Stir in spices, tomato paste and garlic for one minute
Add water, juice, tomatoes and lentils bring to a boil. Turn heat down, and simmer partially covered for sixty minutes up to two hours or more.
Seasoning check; Add lime juice, salt and chocolate chips.
Recheck seasonings and keep warm

Serving Suggestions:

Traditionally, serve with rice, sour cream, shredded cheddar, scallions and corn bread
Warm flour tortillas up and fill with the chili and roll up. Top with shredded cheese and sour cream and bake at 350 till hot and melty.
Make a sloppy joe. Let it cook down a little further, and spoon onto soft sandwich rolls. Serve with Roasted Potatoes. Or pop open a bag of Alexis Sweet Potato Fries.

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