June 18, 2020 · 10:09 pm

Easy Pizza Sauce

INGREDIENTS:

1 can               Tomato Paste

1 1/2 cups       Water

1/3 cup           Olive Oil, extra virgin

2 cloves          Garlic, minced

tt                      Salt and Pepper, freshly ground

1/2 Tbs            Oregano, dried

1/2 Tbs            Basil, dried

1/2 Tbs            Rosemary, crushed

DIRECTIONS:

Mix together the tomato paste, water and olive oil. Mix well. Add garlic, salt and pepper to taste, oregano, basil and rosemary. Mix well and let stand several hours to let flavors blend. No cooking necessary. Just spread on dough.

NOTE: Living near the water with high humidity we have found we needed to cut the water to less than a cup. If it is still too runny we heat and reduce it until a nice consistency.

 

 

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Filed under Fall/Winter Favorites, Kid's Corner, Party Picks, Sauces, Summer Favorites, What's for Dinner?

June 18, 2020 · 9:54 pm

Roasted Beet Salad

INGREDIENTS:

1 lb                     Beets, roots and stems trimmed

1/4 c + 3 Tbs     Olive Oil

tt                         Salt and Pepper, freshly ground

4 ea                     Shallots, peeled and halved

2 ea                     Oranges

2 Tbs                   Balsamic Vinegar

1/4 tsp                  Sugar

1/2 tsp                  Dijon Mustard

12 oz                    Mixed Greens

2-3 Tbs                Sunflower Seeds, salted

DIRECTIONS:

Preheat the oven to 450 degrees Fahrenheit.

Set the beets on a baking sheet lined with two layers of aluminum foil. Drizzle with 2 tablespoons of the olive oil, sprinkle with salt and pepper, and then wrap the beets in the first layer of foil. Transfer the baking sheet to the oven and roast until the beets are fork tender, about 1 hour.

Meanwhile, place shallots in a small bowl, drizzle with another 2 tablespoons of the olive oil, and sprinkle with salt and pepper; toss well. After the beets have roasted for 45 minutes, remove the baking sheet from the oven and carefully place the shallots directly on the second layer of aluminum foil. Return to the oven for another 15 minutes, until the shallots are caramelized and soft and the beets are fully cooked.

Let the beets cool in the foil for at least 5 minutes. Transfer the shallots to a large bowl and set aside. When the beets are cool enough to handle, use a paper towel to rub off the skins. Cut the beets into wedges and add them to the bowl with the shallots.

Trim the tops and bottoms off the oranges with a paring knife. Set the oranges on of the cut ends and carefully cut away the skins, beginning at the top and following the curve of the fruit down to the bottom. Slice the oranges crosswise into thin slices. Set aside.

In a small bowl, whisk together the vinegar, sugar, mustard, some sea salt and pepper, and the remaining 3 tablespoons olive oil. Pour the dressing over the beets and shallots; toss to combine. Add the mixed greens and the orange slices; toss again. Sprinkle with sunflower seeds.

 

 

 

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Filed under Sensational Salads, Summer Favorites, Vegetarian Fare, What's for Dinner?

April 18, 2020 · 1:37 am

Beet Burgers with Chipotle Mayo

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Ingredients: Marinated Beets

2 lg                 Beets, large golden, Chioggia or white (about 1 lb)

tt                     Kosher Salt

1 cup             Apple Cider Vinegar

2/3 cup          Sugar

1/2 tsp           Thyme Leaves

1 1/2 cups     Water

Ingredients: Pickled Onion

1 ea                Red Onion, sliced thinly

all                   Reserved marinade from the beets

Ingredients: Chipotle Mayo

1 cup             Mayonnaise, regular or vegan

2 to 4 ea        Chipotles, canned in adobo, minced plus sauces to taste

Ingredients: For the Burgers

1/4 cup          Chipotle May (see recipe above)

4 ea                Brioche Rolls or Hamburger Buns, split and toasted.

1 cup              Greens, such as baby spinach, mesclun or arugala

tt                     Kosher Salt and Pepper

1 lg                 Hass Avocado, halved, pitted, peeled and sliced lengthwise

1/2 cup           Alfalfa Sprouts

tt                      Extra-Virgin Olive Oil for drizzling

Directions: For the Marinated Beets

Put the beets in a large saucepan, cover with cold water, and add 1 teaspoon of salt. Cover the pan and bring to a boil over high heat, then reduce the heat and simmer the beets until they can be easily pierce all the way through to the center, about 1 hour. Check the water from time to time and top it off as necessary.

Meanwhile, to make the marinade, combine , combine the vinegar, sugar and peppercorns, thyme, 2 teaspoons salt, and the 1 1/2 cups water in a small saucepan and bring to a boil, stirring to dissolve the sugar and salt. Remove from the heat.

When the beets are cooks, drain them and peel under cold water. Pat dry.

Slice the beets crosswise into 3/4 to 1 inch thick slices and put them in a medium heatproof bowl. Pour the hot marinade over the beets and let cool; cover and refrigerate for at least 12 hours, or as long as overnight.

When you are ready to use them, drain the beets, reserving the marinade, and pour the marinade into a small saucepan. (You can keep the beets in the fridge for a few days before using them for the sandwiches.)

Directions: for the Pickled Onion

Bring the beet marinade to a boil. Put the sliced red onion in a small heatproof bowl, pour the marinade over it, and let steep for 1 hour. Drain the onion. (This can be made two days in advance.)

Directions for the Mayo:

Put the mayo in a small bowl and mix in the minced chipotles. Add the adobo sauce if you want a little extra smoky kick. Keeps for a week in the refrigerator.

Directions: To build the Burgers

Spread the mayonnaise on the tops and bottoms of the rolls. Put a handful of greens on the bottom half of each one and lay a slice of marinated beet on top. Season beets with salt and pepper and top with sliced avocado, pickled onion, and alfalfa sprouts. Drizzle with a little olive oil and close the sandwiches. Devour.

 

 

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Filed under Healthy Lunches, Summer Favorites, Vegetarian Fare, What's for Dinner?

March 4, 2020 · 6:41 pm

Cauliflower Tacos With Cashew Crema

BC7E1994-3C11-4304-8AA6-3232FFB10E85INGREDIENTS:

Sauce:

1 ea               Green Chile (such as serrano), finely grated

1 cl                 Garlic, finely grated

1/4 cup          Cashew or Almond Butter

3 Tbsp            Fresh Lime Juice

tt                     Kosher Salt

Assembly:

3 clvs             Garlic, finely grated

1/4 cup          Grapeseed or Vegetable Oil

2 tsp               Cumin, ground

2 tsp               Smoked Paprika

2 ea                 Cauliflower Heads, cut into 1′ – 2′ florets

tt                     Kosher Salt

12                    6′ – diameter corn tortillas

1 sm                White Onion, thinly sliced

Sliced avocado, sliced radishes, cilantro leaves with tender stems, and lime wedges (for serving)

DIRECTIONS:

Sauce:

Using a fork, mix chile, garlic, cashew butter, lime juice, and 3 Tbsp water in a small bowl to combine; season with salt. Set aside.

Assembly:

Place a rack in the lowest position; preheat oven to 450 degrees. Stir garlic, oil, cumin, and paprika in a small bowl to combine. Arrange cauliflower on a rimmed baking sheet and pour spiced oil over. Season with salt and toss to evenly coat cauliflower. Roast, undisturbed until dark brown and crisp on the bottom, 15-20 minutes. Remove from oven and turn florets over. Continue to roast until second side is dark brown and crisp, 15-20 minutes.

Heat a large skillet over medium-high. Working in batches, toast tortillas in a single layer, turning halfway through, until warmed through, about 1 minute total. Transfer to plates.

Spread each tortilla with some reserved sauce; top with cauliflower. Garnish with onion, avocado, radishes and cilantro. Service with lime wedges for squeezing over.

 

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Filed under Fall/Winter Favorites, International Inspirations, Summer Favorites, Vegetarian Fare, What's for Dinner?

January 13, 2020 · 6:17 pm

Sardinia Minestron

65D62847-0EBB-4DF4-AABF-94EF951E1BDCINGREDIENTS:

1/2 cup           Dried Fava Beans, peeled

1/2 cup           Dried Cranberry Beans

1/3 cup           Dried Chickpeas

7 Tbs               EVOO

1 Md               Onion, yellow or white chopped (about 1 cup)

2 Md               Carrots, peeled and chopped (about 2/3 cup)

2 Md               Celery Stalks, chopped (about 1/2 cup)

2 tsp                Garlic, minced

1 can               Crushed Tomatoes (28 ounces)

3 Md                Yellow Potatoes, peed and diced

1 1/2 cup         Fennel, chopped

1/4 cup            Italian Flat-Leaf Parsley, chopped

tt                      Basil Leaves, freshly chopped

2/3 cup            Sardinian Fegula, Isreali Couscous or Acini Di Pepe Pasta

1/2 tsp             Salt

1/3 cup           Pecorina Romano, finely grated

DIRECTIONS:

Soak the fava beans, cranberry beans and chickpeas in a large bowl of water for at least 8 hours or up to 16 hours (that is, overnight) Drain in a colander set in the sink. Rinse well.

Warm 3 tablespoons of the olive oil in a large soup pot or Dutch oven set over medium-high heat. Add the onion, carrots an celery; cook, stirring often until soft but not browned, abut 5 minutes. Add the garlic, nd cook until fragrant, about 20 seconds.

Stir in tomatoes, potatoes, fennel, parsley and basil as well as the drained beans and chickpeas. Add enough water (6 to 8 cups) so that everything is submerged by 1 inch.

Raise the heat to high and bring to a full boil. Reduce the heat to low and simmer slowly, uncovered until the beans are tender. Adding more water as necessary if the mixture gets too thick, about 1 1/2 hours.

Stir in the pasta, salt and pepper. Add up to 2 cups of water if the soup seems to dry. Continue simmering uncovered until the pasta is tender. About 10 minutes.

Pour 1 tablespoon of olive oil into each of our serving bowls. Divide the soup amount them and top with 1 tablespoon of grated cheese.

 

 

 

 

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Filed under Comfort Cuisine, Fall/Winter Favorites, International Inspirations, Super Soups, Vegetarian Fare, What's for Dinner?

December 27, 2019 · 2:40 pm

Brussels Sprouts With Pistachios and Lime

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INGREDIENTS:

2 lb.           Brussel Sprouts, small and trimmed

3 Tbs.         Vegetable Oil

tt                 Kosher Salt and Freshly Ground Pepper

3 Tbs.          Butter, unsalted

3 Tbs.         Pistachios

2 Tbs.          Date Molasses or Honey

1 tsp.           Honey

1/2 ea          Zest of Lime

2 Tbs.          Fresh Lime Juice

1/2 tsp.        Red Pepper Flakes, crushed

tt                  Lime Wedges (for serving; optional)

DIRECTIONS:

Place a rack in the lower third of oven; preheat to 450 degrees. Toss brussels sprouts and oil in a large bowl to coat; season with salt and pepper. Roast brussels sprouts on a rimmed baking sheet 15 minutes, then shake baking sheet to loosen them. Continue to roast until deeply browed all over, 5-10 minutes longer. Reduce oven temperature to 350 degrees and roast another 10 minutes. Shake baking sheet again, then roast brussels sprouts until the tip of a small knife easily slides through, 5-10 minutes longer (total cook time will be 35-45 minutes.)

Melt butter in a large skillet over medium heat. Once butter starts to foam, add pistachios and a pinch of salt and cook, stirring often, until nuts are golden brown and butter solids are browned, about 4 minutes. Remove from heat.

Using a slotted spoon, transfer nuts to paper towels; let cool. Coarsely chop.

Meanwhile, bring date molasses, honey and lime juice to a simmer in same skillet over medium heat (this will happen quickly), swirling pan to emulsify. Add 1 Tbs water and swirl to emulsify, scraping up browned bits with a wooden spoon. Add brussels sprouts; toss to coat.

Transfer brussels sprouts to a platter. Toss nuts, lime zest, red pepper flakes and a pinch of salt in a small bowl to combine; scatter over brussels sprouts. Serve with lime wedges if desired.

Do Ahead: Brussels sprouts, glaze (without water), and pistachio mixture can all be made 3 hours ahead. Do not combine. Reheat glaze over medium heat until bubbling before adding water and brussels sprouts.

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Filed under Fall/Winter Favorites, Holiday Menus, Vegetarian Fare

December 27, 2019 · 12:09 pm

Kale and Brussels Sprout Salad

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INGREDIENTS:

1/4 cup               Fresh Lemon Juice

2 Tbs                  Mustard, Dijon

1 Tbs                  Shallot, minced

1 sm                   Garlic Clove, finely grated

1/4 tsp                Kosher Salt, plus more

tt                         Black Pepper, freshly ground

2 Lg Bunches    Kale, Tuscan (1 1/2 lb) center stem discarded, leaves thinly sliced

12 oz                  Brussels Sprouts, trimmed, finely grated or shredded with a knife

1/2 cup               Extra Virgin Olive Oil, divided

1/3 cup               Almonds with Skins, coarsely chopped

1 cup                  Pecorino, finely grated

DIRECTIONS:

Combine lemon juice, Dijon mustard, shallot, garlic, 1/2 tsp. salt, and a pinch of pepper in a small bowl. Stir to blend, set aside to let flavors meld. Mix thinly sliced kale and shredded brussels sprouts in a large bowl.

Measure 1/2 cup oil into a cup. Spoon 1 Tbsp oil from cup into a small skillet; heat oil from cup into a small skillet; heat oil over medium-high heat. Add almonds to skillet and stir frequently until golden brown in spots, about 2 minutes.

Transfer nuts to paper towel-lined plate. Sprinkle almonds lightly with salt.

Slowly whisk remaining olive oil in cup into lemon-juice mixture. Season dressing to taste with salt and pepper.

Add dressing and cheese to kale mixture; toss to coat. Season lightly with salt and pepper. Garnish with almonds.

Do Ahead: Dressing, kale mixture, and tossed almonds can be prepared 8 hours ahead. cover dressing and kale mixture separately and chill. Cover almonds and let stand at room temperature.

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Filed under Healthy Lunches, Holiday Menus, Sensational Salads, Starters, Summer Favorites, Vegetarian Fare, What's for Dinner?

October 16, 2019 · 12:14 pm

Quinoa-Salmon Power Bowls

INGREDIENTS:

1 1/2 lb              Salmon Filet

3 Tbs plus         Olive Oil

1 Tbs                  Lime Juice

2 tsp                   Honey

3 cups                Red Quinoa, cooked

1 cup                  Spinach, cooked

1 cup                  Corn, cooked

1/3 cup              Scallions, chopped

tt                         Salt & Pepper

DIRECTIONS:

Preheat oven to 350 degrees. Place a piece of foil on a baking sheet and lay the salmon on the foil and drizzle with olive oil and sprinkle with salt and pepper. Cover the salmon with foil and seal the foil packet by folding the edges. Bake for 25 minues.

Cook red quinoa as instructed on packaging.

To make the dressing, whisk three tablespoons of olive oil with lime, honey, salt and pepper. Add 2/3 of the dressing to the cooked quinoa and divide into four bowls.

Chop scallions and cook spinach and corn as desired. I use frozen vegetables for a quick meal. divide the vegetables into the four bowls on top of the quinoa. Add the baked salmon to the bowls. Top with the remaining dressing.

 

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Filed under Fish Favorites, Healthy Lunches, Summer Favorites, What's for Dinner?

June 10, 2019 · 3:50 pm

Chicken Piccata

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INGREDIENTS:

4 (6 oz)            Chicken Breasts, skinless, boneless halves

1/2 cup             All-Purpose Flour, divided

1/2 tsp               Kosher Salt

1/4 tsp               Black Pepper, freshly ground

2 1/2 Tbs           Butter, divided

2 Tbs                  Olive Oil, divided

1/4 cup               Shallots, finely chopped

4 medium          Garlic Cloves, thinly sliced

1/2 cup                White Wine, dry

3/4 cup                Chicken Broth, fat-free, lower-sodium, divided

2 Tbs                    Lemon Juice, fresh

1 1/2 Tbs             Capers, drained

3 Tbs                   Flat-leaf Parsley, fresh and coarsely chopped

DIRECTIONS:

Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/2-inch thickness using a meat mallet or small heavy skillet. Place 1 teaspoon flour in a small bowl, and place remaining flour in a shallow dish. Sprinkle both sides of chicken evenly with salt and pepper. Dredge chicken in flour in shallow dish; shake off excess.

Melt 1 tablespoon of butter in a large skillet over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Add chicken to pan; sauté 4 minutes on each side or until done. Remove chicken fro pan; keep warm.

Heat remaining 1 tablespoon oil in pan; swirl to coat. Add shallots to pan; sauté 3 minutes, stirring frequently. Add garlic; sauté 1 minute, stirring constantly. Add wine; bring to a boil, scraping pan to loosen browed bits. Cook until liquid almost evaporates, stirring occasionally. Add 1/4 cup broth to reserved 1 teaspoon flour; stir until smooth. Add remaining 1/2 cup broth to pan; bring to a boil. Cook until reduced by half (about 5 minutes). Stir in flour mixture; cook 1 minute or until slightly tick, stirring frequently. Remove from heat; stir in remaining 1 1/2 tablespoons butter, juice and capers. Place 1 chicken breast half on each of 4 plates; top each serving with about 2 tablespoons sauce. Sprinkle each serving with about 2 teaspoons parsley.

 

 

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Filed under Chicken Dishes, Fall/Winter Favorites, What's for Dinner?

Image

Chicken Cacciatore

a0e247f3-7e35-4283-b246-c96ab6736cceINGREDIENTS:

1 Whole          Chicken, cut into serving pieces (3-4 lbs)

2 Tbs.               Olive Oil

1 cup                Onion, sliced thin

1 clove             Garlic, sliced thin

1/3 cup            White wine

1 1/2 cup         Roma Tomatoes, peeled and chopped (about 8)

tt                      Salt and Pepper

DIRECTIONS:

Wash and dry the chicken pieces.

In a pan large enough to hold the chicken pieces, put the oil and onions in the pan and turn the heat to medium. Cook the onions, stirring occasionally, until the onion becomes translucent. Add the garlic and the chicken pieces, skin side down. Cook until the skin forms a golden crust, then turn over and cook the other side until it becomes golden.

Add salt and pepper, turning the chicken pieces over 2 or 3 times. Add the wine and let the mixture simmer until half of the wine is evaporated.

Add the tomatoes and lower the heat to a bare simmer. Cover with the lid and slightly ajar. Turn and baste the chicken occasionally. If the liquid in the pan dries up, add 2 tablespoons of water. Continue cooking until the chicken is easily pulled off the bone, about 40 minutes.

NOTE: The entire dish can be prepared up to two days in advance. Reheat before serving.

 

 

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January 25, 2019 · 2:01 pm