If you love all things Healthy
this {Pageturner Ecookbook} is for you
118 recipes
Apple and curry soup
Apple and oat scones with cinnamon
Apple oat-bran muffins
Asparagus and spinach salad
Asparagus and tomato salad with feta
Avocado Sashimi
Baba ganoush
Baked oatmeal
Banana bran muffins
Banana muffins
Banana nut cake
Banana pancakes
Barbajuans
Berkoukech soup
Best bran muffins
Black bean oat burger
Blueberry orange mufins
Bouillabaisse
Broccoli stems cabbage slaw
Broccoli with garlic
Cabbage diet soup
Calentita (gibraltarian chickpea bread)
Caprese pasta salad
Caprese salad
Carpaccio of marinated salmon
Cauliflower melt
Cauliflower stew with coconut oil ginger and turmeric
Celery root and fennel slaw with green apple and manchego
Chicken couscous
Chicken noodle soup
Chickpea pizza
Chickpea stew with coconut and turmeric
Chifrijo -Costa Rican crispy pork rice and beans
Coconut tofu fingers with spicy plum sauce
Creamy cauliflower purée
Creamy chickpea soup with crisp tofu
Crispy kale chips
Crispy salmon nuggets in kataifi crust
Edamame hummus with spiced pita chips
Eggplant and pepper tian on fried eggplant
Esquites corn salad with white beans and avocado
Fettuccini primavera and pesto dressing
Finnish salmon soup
Flounder with fiddleheads and red potatoes
Fresh garden salsa
Fruit and nut breakfast squares
Grapefruit salad
Grapefruit salsa
Greek salad with grilled shrimp
Grilled bruschetta chicken
Healthy baked chicken nuggets
Home made cranberry juice
Honey-roasted cherry tomatoes on whipped feta
Hoppin john
Italian garden salad
Kabocha squash soup
Kale salad
Kale tabbouleh
Lamb shanks braised in red wine
Lentil burgers
Magical leek soup
Mexican street corn salad-esquites
Morning glory muffins
Mussels mariniere
Navarin of lamb with vegetables
Niçoise salad
Nicoise orzo salad
Pan-seared cod fillets in white wine and tamato basil sauce
Panzanella salad
Peach crisp
Peach mango smoothies
Peas and ricotta falafels
Pistou soup
Provençale fish soup
Quinoa and kale burgers
Quinoa pilaf with asparagus
Quinoa vegetarian soup
Rambutan fruit smoothie
Red quinoa and apple waldorf salad
Roasted salmon with white beans tomato and spinach
Roasted tomatoes and red peppers
Rye bread rugbrod
Salmon burgers
Seafood green onion pancake haemul-pajeon
Shrimp-tortellini pesto
Skillet chicken and rice
Slow-roasted tomatoes
Smoked salmon salad
Sopa negra
Spinach and feta-stuffed portobellos with lemony rice
Split pea soup
Summer squash skins with garlic bread crumbs
Sweet Potato Black Bean Burritos
Tartar of asparagus avocado and tomato
Thai quinoa salad
The palm tree
The pan-seared salmon
Toasted corn with cherry tomato and edamame salad
Tofu patties
Tomato aspic
Tomato phyllo tart
Tomato stuffed with creamy cheese with gazpacho
Tomato water
Tomatoes provencale
Tomatoes stuffed with goat cheese
Tuna and white bean salad
Tuna salad sandwiches
Tuna tartare with grapefruit vinaigrette and sorbet
Ugali corn fufu
Vegetable barley soup
Vegetarian burritos
Whole grain soda bread
whole wheat irish soda bread with bulgur
Zucchini carpaccio salad
Zucchini florentine
Zucchini lasagna
Zucchini pancakes
Zucchini roulades
liquid Measures
Weight & temperature Measures
non-liquid ingredients
Top 5 countries
Last Page
Apple and curry soup
Apple and oat scones with cinnamon
Apple oat-bran muffins
Asparagus and spinach salad
Asparagus and tomato salad with feta
Avocado Sashimi
Baba ganoush
Baked oatmeal
Banana bran muffins
Banana muffins
Banana nut cake
Banana pancakes
Barbajuans
Berkoukech soup
Best bran muffins
Black bean oat burger
Blueberry orange mufins
Bouillabaisse
Broccoli stems cabbage slaw
Broccoli with garlic
Cabbage diet soup
Calentita (gibraltarian chickpea bread)
Caprese pasta salad
Caprese salad
Carpaccio of marinated salmon
Cauliflower melt
Cauliflower stew with coconut oil ginger and turmeric
Celery root and fennel slaw with green apple and manchego
Chicken couscous
Chicken noodle soup
Chickpea pizza
Chickpea stew with coconut and turmeric
Chifrijo -Costa Rican crispy pork rice and beans
Coconut tofu fingers with spicy plum sauce
Creamy cauliflower purée
Creamy chickpea soup with crisp tofu
Crispy kale chips
Crispy salmon nuggets in kataifi crust
Edamame hummus with spiced pita chips
Eggplant and pepper tian on fried eggplant
Esquites corn salad with white beans and avocado
Fettuccini primavera and pesto dressing
Finnish salmon soup
Flounder with fiddleheads and red potatoes
Fresh garden salsa
Fruit and nut breakfast squares
Grapefruit salad
Grapefruit salsa
Greek salad with grilled shrimp
Grilled bruschetta chicken
Healthy baked chicken nuggets
Home made cranberry juice
Honey-roasted cherry tomatoes on whipped feta
Hoppin john
Italian garden salad
Kabocha squash soup
Kale salad
Kale tabbouleh
Lamb shanks braised in red wine
Lentil burgers
Magical leek soup
Mexican street corn salad-esquites
Morning glory muffins
Mussels mariniere
Navarin of lamb with vegetables
Niçoise salad
Nicoise orzo salad
Pan-seared cod fillets in white wine and tamato basil sauce
Panzanella salad
Peach crisp
Peach mango smoothies
Peas and ricotta falafels
Pistou soup
Provençale fish soup
Quinoa and kale burgers
Quinoa pilaf with asparagus
Quinoa vegetarian soup
Rambutan fruit smoothie
Red quinoa and apple waldorf salad
Roasted salmon with white beans tomato and spinach
Roasted tomatoes and red peppers
Rye bread rugbrod
Salmon burgers
Seafood green onion pancake haemul-pajeon
Shrimp-tortellini pesto
Skillet chicken and rice
Slow-roasted tomatoes
Smoked salmon salad
Sopa negra
Spinach and feta-stuffed portobellos with lemony rice
Split pea soup
Summer squash skins with garlic bread crumbs
Sweet Potato Black Bean Burritos
Tartar of asparagus avocado and tomato
Thai quinoa salad
The palm tree
The pan-seared salmon
Toasted corn with cherry tomato and edamame salad
Tofu patties
Tomato aspic
Tomato phyllo tart
Tomato stuffed with creamy cheese with gazpacho
Tomato water
Tomatoes provencale
Tomatoes stuffed with goat cheese
Tuna and white bean salad
Tuna salad sandwiches
Tuna tartare with grapefruit vinaigrette and sorbet
Ugali corn fufu
Vegetable barley soup
Vegetarian burritos
Whole grain soda bread
whole wheat irish soda bread with bulgur
Zucchini carpaccio salad
Zucchini florentine
Zucchini lasagna
Zucchini pancakes
Zucchini roulades
liquid Measures
Weight & temperature Measures
non-liquid ingredients
Top 5 countries
Last Page
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Apple and curry soup 
Serves: 6
Preparation time: 15 minutes
Cooking time:20 minutes
1 onion
4 stalks celery
3 apples, peeled and cored
2 teaspoons butter
2 cups beef stock
2 cups chicken stock
2 teaspoons curry powder
1 teaspoon paprika
2 teaspoons lemon juice
salt and pepper to taste
1/2 cup cream Chop onion and celery and sauté in butter in a heavy skillet until golden. Add chopped apples and cook until soft. Add stocks, curry, paprika and lemon juice. Season to taste and stir. Strain and bring to a boil. Take off heat and add the cream. Serve hot or cold.
Apple and oat scones with cinnamon
Serves: 6
Preparation time:15 minutes
Cooking time:25 minutes
1 2/3 cups all-purpose flour, plus more for rolling
1 1/3 cups old-fashioned rolled oats, plus more for topping
1/4 cup plus 2 tablespoons light-brown sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
2 teaspoons baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1 1/2 sticks cold unsalted butter, cut into pieces
1 1/2 cups diced Granny Smith apple (2 apples cut into generous 1/4-inch cubes)
2/3 cup cold buttermilk, plus more for brushing
Raw turbinado sugar, for sprinkling Preheat oven to 400 degrees. Whisk together flour, oats, brown sugar, cinnamon, nutmeg, baking powder, baking soda, and salt. Cut in butter with a pastry blender or rub in with your fingers. (The largest pieces should be the size of small peas.) With your fingertips, flatten butter pieces into small disks. Add apples and buttermilk, stirring until dough just comes together.
Turn out dough onto a lightly floured work surface. Pat dough into a 6-by-8-inch rectangle, and cut into twelve 2-by-2-inch squares with a floured knife. Place about 2 inches apart on parchment-lined baking sheets. Brush tops with buttermilk, and sprinkle with raw turbinado sugar and oats. Bake until golden brown, 20 to 22 minutes, rotating sheets halfway through. Let cool on sheets for 15 minutes. Serve warm or at room temperature.
Apple oat-bran muffins
Serves: 12
Preparation time:20 minutes
Cooking time:25 minutes
Canola oil for oiling the muffin pan
2 large green cooking apples
2 cups whole-wheat pastry flour
1 cup unbleached white flour
1 1/4 cups oat bran
2 1/2 teaspoons baking soda
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 12-ounce can apple-juice concentrate, thawed
1 cup water 1. Heat oven to 325 degrees F.
Lightly oil a muffin pan for 12 muffins. Peel and core apples; chop them coarsely. Set aside.
2. In a mixing bowl, stir together pastry flour, white flour, oat bran, baking soda, cinnamon, and nutmeg.
3. Add thawed apple-juice concentrate, chopped apples, and enough water to make a light batter.
4. Mix just enough to moisten all ingredients. Divide batter among the muffin cups and bake till lightly browned, 25-30 minutes.
5. Remove muffins from cups while hot.
Asparagus and spinach salad
Serves: 4
Preparation time: 20 minutes
Cooking time:12 minutes
1/2 pound fresh asparagus
4 cups fresh spinach leaves
1 garlic clove, halved
8 slices baguette
For dressing:
1 tablespoon lemon juice
1 teaspoon Dijon mustard
2 tablespoons chicken stock
2 tablespoons canola oil
salt and pepper to taste
Clean and cut the tender part of asparagus into 2-inch pieces.
Boil for 5 minutes. Refresh under cold water.
Clean and spin dry spinach. Cut into bite size pieces.
Rub both sides of bread with garlic. Toast bread until golden. Cut into small squares.
Dressing:
In a medium bowl whisk the dressing ingredients together. Combine spinach and asparagus.
Toss with dressing. Sprinkle toasted bread over salad.
Asparagus and tomato salad with feta
Serves: 4
Preparation time:10 minutes
Cooking time:10 minutes
Asparagus is popular in the spring, especially around Easter and in the summer. It's peak season is April.
This dish makes a great vegetable side dish and pairs perfectly with Easter.
1 tbsp balsamic vinegar
1 tbsp red wine vinegar
2 tsp Dijon mustard
1/2 tsp salt
1/2 tsp black pepper
1/2 cup olive oil
2 tbsp freshly chopped parsley
1 tsp dried tarragon (use 1 tablespoon if using fresh)
2 lbs asparagus, trimmed - 2 bunches
3 green onions, chopped
1 pint grape tomatoes, halved (551 ml)
3/4 cup feta cheese crumbled Snap off the woody ends of asparagus where they naturally break when you bend them or cut them off with a knife.
Boil water in a large pot or saucepan with steamer then reduce to simmer, add asparagus, cover with lid and steam asparagus until tender (about 8-10 minutes) *This will depend on your preference.
Use tongs to remove asparagus
In a small bowl, whisk balsamic vinegar, oil, red wine, dijon mustard, salt and pepper together.
Cover and set aside until ready to use.
Arrange cooked asparagus tomatoes on a large platter.
Sprinkle with feta cheese and parsley.
Drizzle with ½ the dressing and serve the remainder on the side *Can be served warm, room temperature or chilled.
????Variations & Substitutions
Tomatoes- you could use cherry tomatoes instead of grape tomatoes
Asparagus -you could use grilled or oven-roasted asparagus instead of steamed
Tarragon- fresh tarragon is ideal, but you can use dried
Feta cheese - you can use regular, light or fat-free feta or use goat cheese
Add-ins- you could also sprinkle on a little parmesan cheese and/or add red onions or green onion
Avocado Sashimi
Serves: 2
Preparation time: 10 minutes
A blend may contain ground red chili pepper, ground sichuan pepper, roasted orange peel, black sesame seeds, white sesame seeds, hemp seeds, ground ginger, nori or aonori, poppy seeds, yuzu peel, rape seed, or shiso, depending on the maker. It’s wonderful sprinkled on everything from chicken or fish, to soup or steamed vegetables.
1 ripe avocado
1/2 fresh lemon
shichimi togarashi
wasabi paste
soy sauce
Peel the avocado and cut into slices.
Squeeze lemon juice over the slices. Sprinkle with shichimi togarashi and serve with wasabi and soy sauce.
Baba ganoush
Serves: 4
Preparation time:15 minutes
Cooking time:10
1 medium eggplant*
Sea salt
Olive oil (for roasting)
3 Tbsp lemon juice
1 large clove garlic (grated or finely minced)
2 Tbsp tahini
2 Tbsp fresh cilantro, parsley or basil (optional // chopped) Preheat oven to high broil and position a rack at the top of the oven.
Slice your eggplant into 1/4 inch rounds and sprinkle with sea salt and place in a colander in the sink to drain any excess liquid. After 10 minutes, rinse slightly and then pat dry between two towels.
Arrange on a baking sheet and drizzle with olive oil and a pinch of sea salt. Roast for 5-10 minutes, turning once or twice, until the eggplant is softened and golden brown.
Remove from pan, stack and wrap the rounds in foil to lock in moisture – wait 5 minutes.
Peel away most of the skin of the eggplant and add flesh to a food processor. It should be soft and tender and the skin should come off easy.
Add lemon juice, garlic, tahini, a pinch of salt and mix until creamy. Add herbs last and pulse to incorporate. Taste and adjust seasonings as needed.
Serve with pita and/or pita chips or veggies.
Baked oatmeal
Serves: 6
Preparation time: 15 minutes
Cooking time:45 minutes
Feel free to substitute your favorite in-season berries, or any other fruit.
2 cups/7 oz/200 g rolled oats
1/2 cup/2 oz/60 g walnut pieces, toasted and chopped
1/3 cup/2 oz/60 g natural cane sugar or maple syrup, plus more for serving
1 teaspoon baking powder
1 1/2 teaspoons ground cinnamon
Scant 1/2 teaspoon fine-grain sea salt
2 cups/475 ml milk or almond milk
1 large egg
3 tablespoons unsalted butter, melted and cooled slightly
2 teaspoons pure vanilla extract
2 ripe bananas, cut into 1/2-inch/1 cm pieces
1 1/2 cups/6.5 oz/185 g huckleberries, blueberries, or mixed berries Preheat the oven to 375°F/190°C with a rack in the top third of the oven. Generously butter the inside of an 8-inch/20cm square baking dish.
In a bowl, mix together the oats, half the walnuts, the sugar, if using, the baking powder, cinnamon, and salt.
In another bowl, whisk together the maple syrup, if using, the milk, egg, half of the butter, and the vanilla.
Arrange the bananas in a single layer in the bottom of the prepared baking dish. Sprinkle two-thirds of the berries over the top. Cover the fruit with the oat mixture. Slowly drizzle the milk mixture over the oats. Gently give the baking dish a couple thwacks on the countertop to make sure the milk moves through the oats. Scatter the remaining berries and remaining walnuts across the top.
Bake for 35 to 45 minutes, until the top is nicely golden and the oat mixture has set. Remove from the oven and let cool for a few minutes. Drizzle the remaining melted butter on the top and serve. Sprinkle with a bit more sugar or drizzle with maple syrup.
Banana bran muffins
Serves: 12
Preparation time: 20 minutes
Cooking time:20 minutes
1/2 cup butter
1/2 cup brown sugar
2/3 cup mashed bananas
1 tablespoon molasses
1 1/4 cups flour
1/2 cup natural bran
1/4 cup wheat germ
1 teaspoon baking powder
1 teaspoon baking soda
1 pinch salt
1 egg
1/2 cup buttermilk
1/4 cup raisins Preheat oven to 375 degrees.
Cream butter, sugar, molasses then add bananas.
Add all dry ingredients with egg and buttermilk. Whisk until batter is smooth. Pour batter in greased muffin tins.
Bake for 20 minutes or until a toothpick inserted in the center comes out clean.
Banana muffins
Serves: 12
Preparation time: 15 minutes
Cooking time:25 minutes
1 1/2 cups flour
1/2 cup wheat germ
1/2 cup sugar
1 tablespoon baking powder
3 medium mashed bananas
1/2 cup milk
1/4 cup vegetable oil
1 egg Preheat oven to 400 degrees.
Grease the muffin pans, or line with paper baking cups. Combine flour, wheat germ, sugar, and baking powder. Add combined remaining ingredients, mixing until dry ingredients are moistened.
Fill prepared muffin cups 3/4 full. Bake 20 to 25 minutes or until light golden brown.
Banana nut cake
Serves: 12
Preparation time: 20 minutes
Cooking time:40 minutes
2 1/4 cups cake flour
1 2/3 cups sugar
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2/3 cup shortening
2/3 cup buttermilk
3 eggs
1 1/4 cups banana, mashed
2/3 cup walnuts, chopped Preheat oven to 350 degrees.
Grease and flour baking pans, one (13-inch by 9-inch by 2-inch) or two 9-inch, or 3 8-inch round layer pans.
Combine all ingredients in a mixing bowl. Beat 3 minutes scraping bowl occasionally.
Pour into pans. Bake 35 to 40 minutes.
If desired, frost with cream cheese frosting.
Banana pancakes
Serves: 6
Preparation time:15 minutes
Cooking time:15 minutes
1-1/2 cups all purpose flour, spooned into measuring cup and leveled off
2 tablespoons sugar
2-1/2 teaspoons baking powder
1/2 teaspoon salt
1 small, over-ripe banana, peeled
1 cup plus 2 tablespoons low fat milk
2 large eggs
1/2 teaspoon vanilla extract
3 tablespoons unsalted butter, melted
For Cooking
Vegetable oil
Unsalted butter
For Serving
Maple syrup
Sliced bananas
Confectioners' sugar (optional) In a medium bowl, whisk together the flour, sugar, baking powder and salt.
In a small bowl, mash the banana with a fork until almost smooth. Whisk in the eggs, then add the milk and vanilla and whisk until well blended. Pour the banana mixture and the melted butter into the flour mixture. Fold the batter gently with a rubber spatula until just blended; do not over-mix. The batter will be thick and lumpy.
Set a griddle or non-stick pan over medium heat until hot. Put a pad of butter and one tablespoon vegetable oil onto the griddle, and swirl it around. Drop the batter by 1/4-cupfuls onto the griddle, spacing the pancakes about 2 inches apart. Cook until a few holes form on top of each pancake and the underside is golden brown, about 2 minutes. Flip the pancakes and cook until the bottom is golden brown and the top is puffed, 1 to 2 minutes more. Using the spatula, transfer the pancakes to a serving plate.
Wipe the griddle clean with paper towels, add more butter and oil, and repeat with the remaining batter. Serve the pancakes while still hot with maple syrup, sliced bananas and confectioners' sugar if desired.
Barbajuans
Serves: 4
Preparation time:20 minutes
Cooking time:15 minutes
Barbajuans are fried chard-filled ravioli. They can be served as an hors d'oeuvre or as a main dish, accompanied by a mesclun or arugula salad.
In Menton, France, they are filled with chard or red squash, cooked ground meat, eggs, cheese, oil and rice. They are triangular in shape.
14 oz white flour (400 g)
3 1/2 oz olive oil (10 cl)
1 whole egg
4 oz cold water (12.5 cl)
1/2 tsp salt
Filling
3/4 cup minced white onion
3 1/2 ounces leeks, white only (100 g)
9 ounces Swiss chard, greens only (250 g)
9 ounces spinach leaves (250 g)
3 tablespoons olive oil
1 egg, beaten
5 ounces ricotta cheese (125 g)
1 tablespoon grated parmesan
5 tablespoons olive oil
2 tbsp minced marjoram
2 tbsp chopped chives
1 qt grapeseed oil for frying
Dough:
Prepare the dough by combining the flour, olive oil, whole egg, and salt together in a mixing bowl. Gradually add the water while kneading the dough by hand. When it is smooth and soft, cover with plastic wrap, and refrigerate for 3 hours.
Filling:
blanch the greens from a bunch of Swiss chard for a few seconds in boiling water; drain and chop finely;
mince the onion and leeks; sweat gently in olive oil without browning;
add the chard; cook gently until the water has evaporated. Season.
Transfer to a mixing bowl and add the beaten egg, ricotta cheese, grated Parmesan, olive oil, marjoram, and chives. Season with salt and pepper as needed.
Assembly and cooking
roll out the dough in a strip about 15 cm (6") wide;
divide the filling into small mounds, about 2 spoonfuls each;
fold the dough over to cover; cut into half circles using a pastry wheel;
fry in hot oil until golden brown.
Berkoukech soup
Serves: 6
Preparation time:20 minutes
Cooking time:1 hour 20 minutes
Berkoukes soup is found in North Africa and in the Middle East.
1 tbsp olive oil
1 large onion, chopped
1/2 lb boneless chicken, beef or lamb, trimmed of excess fat and cut into 1-inch pieces
2 medium tomatoes, chopped
1 tsp tomato paste
1 tsp paprika
1/2 tsp ground coriander
1/2 tsp ground ginger
3 cloves garlic, minced
2 carrots, diced
2 celery stalks, diced
1 can chickpeas, drained
2 small zucchini, diced
2/3 cup uncooked Israeli couscous
Salt and pepper, to taste
Chopped cilantro, to serve 1. In a large pot or Dutch oven, heat oil over medium heat. Add onions and sauté until translucent. Add meat, tomatoes, tomato paste, paprika, coriander, ginger and garlic. Season with salt and pepper and cook for 5-10 minutes, stirring occasionally, until meat is lightly browned.
2. Add carrots and celery. Add 5 cups of water. Bring to a boil, reduce to a simmer, and cook, covered, for about one hour, until meat is cooked and beginning to become tender.
3. Add the chickpeas and zucchini. Cook for 20 minutes more, until zucchini is softened.
4. If you plan to serve the soup right away, add the couscous directly to the pot and cook according to package directions. If you prepare the soup ahead of time, save this step until just before serving, as the couscous will continue to absorb liquid.
5. Garnish with chopped cilantro and serve.
Best bran muffins
Serves: 12
Preparation time:20 minutes
Cooking time:20 minutes
3 cups all bran cereal
1/2 cup vegetable oil
1 cup raisins
1 cup boiling water
2 1/4 cups whole wheat flour
1 cup brown sugar
2 1/2 teaspoons baking soda
1/2 teaspoon salt
2 eggs
2 cups buttermilk *
Preheat oven to 400 degrees.
Mix together the bran cereal, oil and raisins. Pour on the boiling water and let stand while preparing remaining ingredients.
Combine the flour, sugar, soda and salt. Lightly beat the eggs and mix with the buttermilk.
Add to cereal mixture and mix well. Add flour mixture and mix only until combined.
Pour batter in greased muffin tins.
Let stand at least 15 minutes before baking. Do not stir. Bake for about 20 minutes or until a toothpick inserted in the center comes out clean. Remove muffins from cups while hot.
* You can replace the 2 cups buttermilk with 2 teaspoons vinegar or lemon juice and milk.
Black bean oat burger
Serves: 4
Preparation time:10 minutes
Cooking time:10 minutes
2 (15-oz) cans black beans, drained and rinsed
¾ cp uncooked old-fashioned regular rolled oats
2 garlic cloves, finely chopped
1 tablespoon soy sauce
2 teaspoons chili powder
3 scallions, thinly sliced
2 tablespoons canola oil
4 hamburger buns
1 cup salsa
Lettuce, tomato slices, red onion slices Process beans, oats, garlic, soy sauce, and chili powder in a food processor until ingredients begin to come together, about 30 seconds.
Transfer bean mixture to a large bowl and stir in scallions.
Shape mixture into 4 (¾-cup) patties, and then let them stand at room temperature 5 minutes or refrigerate up to 3 hours.
Heat oil in a large nonstick skillet over medium-high. Cook patties in hot oil until browned, about 5 minutes per side.
Place 1 patty on each hamburger bun bottom, and top each with ¼ cup salsa. Add lettuce, tomato slices, and red onion slices, and cover with bun tops.
Blueberry orange mufins
Serves: 12
Preparation time:15 minutes
Cooking time:20 minutes
1 3/4 cups flour
2/3 cup brown sugar
1 tablespoon baking powder
1 tablespoon orange zest
1 cup milk
2 eggs
3 tablespoons melted butter
1 teaspoon vanilla
1 cup blueberries Preheat oven to 375 degrees.
In bowl, mix together flour, sugar, baking powder, and orange rind.
Whisk together eggs, milk, butter and vanilla.
Stir into flour mixture just until blended.
Fold in blueberries. Spoon into a greased 12-muffin tins 3/4 full.
Bake for 20 to 25 minutes or until a toothpick inserted in the center comes out clean. Transfer muffins on a rack to cool.
Bouillabaisse
Serves: 6
Preparation time: 40 minutes
Cooking time:40 minutes
3 pounds dressed fish (bass, cod, flounder, whiting, orange roughie or tilefish)
12 mussels
12 clams
1-2 pound live lobster
1/4 cup olive oil
1 cup chopped onion
1/2 cup cleaned and chopped leek
2 garlic cloves, minced
2 tablespoons chopped parsley
1 pound tomatoes, peeled, seeded and chopped
1 bouquet garni
4 ounces fennel, cut into julienne
1/2 teaspoon salt
1 teaspoon saffron
12 slices garlic bread Use a variety of fish like bass, cod, flounder, whiting, orange roughie, or tilefish. Cut into 1 inch cubes.
Scrub and wash mussels and clams.
Heat oil in a heavy pot. Add onion and leek. Cook over low heat for 5 minutes. Add garlic, parsley, chopped tomatoes, bouquet garni, salt and saffron.
Cut live lobster across into pieces, and crack the claws.
Layer fish, shellfish and lobster on top of vegetables. Cover with boiling water.
Simmer 15 to 20 minutes. Arrange fish in a serving earthtenware dish. Reduce cooking liquid by one third. Cut bread into round slices. Toast lightly.
Rub with a garlic clove. Pour liquid over fish. Heat, and serve in soup plates with bread.
Broccoli stems cabbage slaw
Serves: 6
Preparation time: 25 minutes
1/4 cup raisins
3 or 4 broccoli stems
1/2 small green cabbage
1 small carrot, peeled
1 Granny Smith green apple
COLESLAW DRESSING
Mix well and refrigerate until ready to use. Soak raisins into a cup of hot water to soften. Peel the broccoli stems, discarding the tough ends.
Shred with a salad shredder or food processor. Remove and discard tough outer leaves from cabbage.
Shred cabbage fine. Shred carrot with the finest blade. Drain raisins well and add to broccoli, carrot and cabbage shred, mixing well.
Peel and core apple and grate or shred. Add to cabbage-broccoli mixture.
Immediately add Coleslaw Dressing to avoid discoloration of the apple. Toss gently to mix well. Refrigerate for an hour before serving.
COLESLAW DRESSING
Mix well and refrigerate until ready to use.
Broccoli with garlic
Serves: 4
Preparation time: 20 minutes
Cooking time:10 minutes
2 pounds broccoli florets
6 garlic cloves, finely chopped
2 tablespoons olive oil
1/2 teaspoon salt
2 tablespoons water
1/4 teaspoon cayenne pepper (optional) Wash broccoli and cut into small florets. Steam in a microwave steamer or over boiling water until barely tender and still bright green.
Place olive oil in a skillet over medium heat. Add garlic. Sauté, stirring frequently, just until the garlic starts to soften. Add water, and the cayenne if desired. Simmer for 2 minutes.
Place the broccoli in a large serving bowl.
Pour the garlic mixture over it, mixing gently to coat. Serve hot or cold.
Cabbage diet soup
Serves: 4
Preparation time: 15 minutes
Cooking time:40 minutes
2 green peppers
2 medium onions, peeled
2 cans whole crushed tomatoes
1 small head chopped cabbage
1 bunch celery
1 package dry onion soup mix Wash peppers, cut in halves and remove seeds. Cut the vegetables into medium-sized pieces.
Combine vegetables in a large soup pot. Add onion soup mix and cover with water.
Cook on high heat for 10 minutes, then lower heat and simmer until tender.
Calentita (gibraltarian chickpea bread)
Serves: 8
Preparation time:10 minutes
Cooking time:1 hour
2 cups chickpea flour
2 teaspoon salt
1 teaspoon freshly ground black pepper
3 3/4 cups water
1/4 cup extra-virgin olive oil
Whisk together the chickpea flour, salt and pepper in a large bowl
Slowly add the water and whisk to combine. Cover and allow the mixture to rest for at least 2 hours and preferably overnight. (If resting the batter for more than 2 hours, store it in the refrigerator.)
When you are ready to bake the calentita, preheat the oven to 400°F. Pour the olive oil in the bottom of a 9x13-inch glass or metal baking dish and swirl it around to coat the bottom. Place the baking dish in the oven while it is preheating so that the dish can get very hot.
When the oven has reached the desired temperature and the baking dish is quite hot, carefully, remove the baking dish from the oven and pour the calentita batter into the dish. Return the dish to the oven.
Bake the calentita until firm and golden brown on the top, 55 to 60 minutes. Remove from the oven and cut into squares. Leave to stand for a while. Serve immediately.
Caprese pasta salad
Serves: 6
Preparation time: 30 minutes
Cooking time:15 minutes
16 oz. box dry pasta (mini penne)
8 oz. container fresh mozzarella pearls, drained and patted dry
2 pints grape tomatoes, halved or quartered
1 cup thinly sliced red onions (see note)
1/2 cup white balsamic vinegar (see note)
1/2 cup olive oil
1 teaspoon salt, or more to taste
1/2 teaspoon coarse ground black pepper
½ teaspoon garlic powder
1 cup minced fresh basil
Balsamic glaze, optional
Bring pot of salted water to boil. Cook pasta to al dente as directed on package directions. In colander set in sink, drain, rinse with cold water, drain well.
Meanwhile make the dressing. In a small bowl or measuring cup, whisk together vinegar, olive oil, salt, pepper, and garlic powder.
In large bowl, combine pasta, mozzarella, tomatoes, and drained onions. Add one half of the dressing; stir well. Refrigerate until ready to serve.
Right before serving, add the remaining dressing and the fresh basil; stir well. Add more salt and pepper if needed.
If desired, garnish with a drizzle of balsamic glaze and basil leaves.
Notes
Try a different variety of tomato. Diced whole tomatoes are good, too.
Choose your favorite pasta. Any bite-size pasta will be fine. Use whole wheat or gluten-free pasta or make it with tortellini.
Add grilled chicken, pepperoni, or diced ham.
Add diced red or green bell peppers, kalamata olives, finely diced zucchini or cucumber, spinach, or another veggie of your choice.
Substitute bottled dressing instead of making your own balsamic vinaigrette.
Caprese salad
Serves: 4
Preparation time:15 minutes
Cooking time:None
The creamy mozzarella in this salad is arguably the perfect counterbalance to the humble tomato, thanks to its rich yet subtle taste and mellow dairy notes.
4 large vine-ripened or heirloom tomatoes sliced into 1/4 inch slices
1 pound fresh mozzarella cheese sliced into 1/4 inch slices
15-20 basil leaves sliced into ribbons
3 tablespoons extra virgin olive oil
kosher/sea salt and pepper to taste
1 tablespoon balsamic reduction (optional) More presentations
Sprinkle sliced tomatoes with salt.
Arrange tomatoes and mozzarella on platter in alternating and overlapping pattern, or stacked as shown on the image above.
Either tuck whole leaves of basil in between layers of tomatoes or sprinkle salad with the ribbons of basil.
Drizzle the salad evenly with extra virgin olive oil.
Sprinkle with freshly cracked black pepper.
Drizzle with balsamic glaze if using.
Serve immediately or within one hour of preparation.
There is really no “dressing” for Caprese Salad. Instead a generous drizzle of extra virgin olive oil and salt is all that is needed.
A drizzle of balsamic reduction enhances the taste of this simple salad, but that is optional.
Notes
Beefsteak, vine-ripened, or heirloom tomatoes are all great for this Tomato and Mozzarella Salad.
Balsamic Reduction
You can easily purchase a balsamic reduction or glaze or you can make it at home.
Place 1/2 cup balsamic vinegar into heavy bottomed saucepan.
Bring to a boil, then reduce heat to a low simmer.
Allow to reduce, stirring occasionally, until the balsamic is reduced by half and coats the back of a spoon. This takes about 10 minutes.
Carpaccio of marinated salmon
Serves: 6
Preparation time: 30 minutes
1 pound salmon fillet, fresh
5 tablespoons green peppercorns, chopped
2 tablespoons lemon juice
to taste, salt
5 tablespoons olive oil
1 large sweet red pepper
2 large tomatoes
6 sprigs fresh parsley
12 slices toasted french bread When serving raw fish, you must buy extra-fresh fish of the highest quality and serve it the same day. Bone and skin the salmon fillet. Cut into 6 equal slices.
Lay an 11-inch square sheet of plastic wrap flat on a working surface. Place one slice of salmon in the middle and cover with a second 11-inch square of plastic.
Gently flatten the salmon with a meat pounder, mallet, or a heavy skillet into a disk about 5 to 6 inches in diameter, shaping it as round and thin as possible. Repeat the same process with the other 5 pieces of salmon.
Stack the 6 wrapped salmon disks on a plate and refrigerate until needed.
In a cup, mix the green peppercorns, lemon juice, salt, and oil. Set the carpaccio dressing aside. Preheat broiler.
Split the red peppers in halves; remove seeds. Place the red pepper halves on an oiled baking sheet and broil until skin becomes dark, about 10 minutes. Remove from heat and let cool.
Peel the blackened skin off under cold water. Pat dry with paper towel, cut into matchsticks, and set aside.
Dip the tomatoes in boiling water for 8 to 10 seconds, transfer to cold water for a minute. Peel the tomatoes, split in halves, squeeze the seeds out. Cut tomato pieces into 1/4-inch dices, and set aside.
Remove the wrapped salmon slices from the refrigerator. Discard the top layer of plastic from each salmon disk and place salmon side down on a cold serving plate. Discard the remaining sheet of plastic. Repeat the same process with the remaining salmon disks.
PRESENTATION
Drizzle the carpaccio dressing equally over each salmon disk. Garnish each plate with the red pepper strips, diced tomatoes, and parsley sprigs.
Serve with toasted french bread.
Note: Another variation is to serve the salmon carpaccio with a gazpacho salad or a tabouleh salad.
Cauliflower melt
Serves: 4
Preparation time:20 minutes
Cooking time:1 hour
1/4 cup olive oil
2 garlic cloves, minced
1 teaspoon salt
1/2 teaspoon freshly ground pepper
1 Medium head of cauliflower, cut into 1/2-inch-thick slabs, possibly halved to make a total of 8 slabs
1/2 cup golden raisins
1/4 cup white wine (optional)
1/4 cup shelled pistachios
4 ounces Comte or Manchego cheese, cut into 8 slices
2 tablespoons chopped parsley 1. Preheat the oven to 350°F and line a baking sheet with parchment paper.
2. In a medium bowl, combine the oil, garlic, salt, and pepper. Add the cauliflower slabs and toss to coat.
3. Arrange the cauliflower on the prepared baking sheet. Bake for 25 minutes, flip the slabs, and bake another 10 to 20 minutes, until softened and roasted. Set aside to cool but keep the oven on.
4. Meanwhile, in a small bowl, soak the raisins in wine or water for 10 minutes. Drain.
5. In a small pan over medium-high heat, toast the pistachios, dry or with a little oil. Let cool on a paper towel, then chop coarsely.
6.Arrange the cauliflower in a baking dish. Sprinkle with pistachios and raisins and top with the cheese.
7. Bake until the cheese melts, 7 to 10 minutes.
8. Top with chopped parsley and serve immediately.
Cauliflower stew with coconut oil ginger and turmeric
Serves: 4
Preparation time: 20 minutes
Cooking time:30 minutes
2 tablespoons coconut oil
1 teaspoon cumin seeds
1 medium onion, finely chopped
3 ripe tomatoes, finely chopped
1 medium head cauliflower, stemmed and cut into bite-size florets
1 jalapeno, stemmed, seeded, chopped
1 cup chopped kale
2 teaspoons ginger paste
1 tablespoon cumin powder
1 tablespoon coriander powder
1 teaspoon turmeric powder
1 can full-fat, unsweetened coconut milk
1 teaspoon sea salt
2 tablespoons chopped cilantro In a medium stock pot, heat the coconut oil for 30 seconds on medium heat.
Add the cumin seeds and stir until they start to sputter. Then add the onions and cook for another minute, and then, add the tomatoes, stir and cook for a few more minutes until the tomatoes soften.
Add the rest of the ingredients and stir together. Cover the pan and simmer for about 15 minutes, stirring every 5 minutes to keep from burning.
Ladle the soup into 4 serving bowls and enjoy! Leftover stew can be stored in air-tight container and saved for lunch the next day.
Celery root and fennel slaw with green apple and manchego
Serves: 4
Preparation time:20 minutes
Cooking time:5 minutes
1/3 cup raw pumpkin seeds (pepitas)
1/2 cup olive oil
Kosher salt, freshly ground pepper
3 tablespoons fresh lemon juice
1/4 cup rice wine vinegar
1 tablespoon Dijon mustard
2 teaspoons pure maple syrup
4 cups very thinly sliced fennel
1 1/2 cups matchsticks Granny Smith apple (from about 1/2 large)
1 1/2 cups matchsticks peeled celery root (from about 1/4 small) or celery
1 1/2 cups matchsticks peeled daikon (from about 1/2 medium)
3 ounces Manchego cheese, shaved, divided Preheat oven to 350°F. Toss pumpkin seeds and 1 tsp. oil on a rimmed baking sheet; season with salt and pepper. Bake until golden brown and puffed, about 5 minutes; let cool. Finely chop 2 Tbsp. pumpkin seeds.
Whisk chopped pumpkin seeds, lemon juice, mustard, maple syrup, vinegar and remaining oil in a medium bowl; season dressing with salt and pepper.
Combine fennel, Asian pear, celery root, Granny Smith apple, most of the Manchego, and remaining pumpkin seeds in a large bowl. Drizzle dressing over top and toss to combine; season with salt and pepper. Top with remaining Manchego.
Chicken couscous
Serves: 8
Preparation time:20 minutes
Cooking time:1 hour 30 minutes
Pearl couscous, sometimes also called Israeli couscous is the same as regular couscous but just a bit bigger and sometimes comes in various colors.
3 tablespoon Moroccan spice blend recipe below
4 chicken breasts about 1 1/2 lbs, boneless and skinless
2 tablespoon olive oil
1 large onion chopped
5 cloves garlic minced
1/2 cup golden raisins
14 ounce chickpeas (1 can) drained and washed
14 ounce fire roasted tomatoes (1 can)
3 cups chicken broth low sodium
1 cup pearl couscous dry
4 cups kale rinsed and roughly chopped
Moroccan Spice Blend
1 teaspoon ground cumin
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon paprika
1/2 teaspoon allspice
1 teaspoon coriander
1/2 teaspoon turmeric
1/4 teaspoon cayenne pepper
1 teaspoon cardamom
Preheat oven to 375 F degrees.
Combine all the Moroccan spice blend ingredients together. The recipe should yields about about 3 tbsp.
Season the chicken breasts with 2 tbsp of the Moroccan spice blend thoroughly. Use more as preferred.
In a large Dutch Oven or a oven safe pot, heat the olive oil over medium-high heat. When the oil is hot add the chicken breasts and sear on both sides until browned, about 2 to 3 minutes per side.
The chicken will not be cooked through at all, it will just be crispy on the outside. Transfer the chicken from the pot to a plate and set aside.
Add the onion and garlic to the pot and saute for about 3 minutes until onion softens and becomes translucent and garlic is aromatic. add the remaining 1 tbsp of the Moroccan spice blend and stir.
Add the golden raisins, chickpeas, fire roasted tomatoes, chicken broth, couscous and stir well. Gently stir in the kale. Bring to a boil, then add the chicken breasts back.
Cover the pot with a lid and place in the oven. Cook in the oven for 30 minutes with the lid on, then remove the lid and cook for an additional 30 minutes.
Chicken noodle soup
Serves: 8
Preparation time:20 minutes
Cooking time:15 minutes
1/2 Tablespoon butter
2 ribs celery, diced
3-4 large carrots diced
1 clove garlic, minced
10 cups chicken home-made stock or broth
1 teaspoon salt, to taste
½ teaspoon freshly ground black pepper , to taste
1/8 teaspoon dried rosemary ,or more, to taste
1/8 teaspoon dried sage
1/8 teaspoon crushed red pepper flakes
1 batch homemade egg noodles , or 5 cups dry egg noodles, farfalle or other bite-size pasta
3 cups rotisserie chicken *
1 teaspoon better than bouillon chicken flavor , (or more, as needed), or chicken bouillon cube
1. In a large stock pot over medium-high heat, add butter, diced celery and carrots to. Saute for 3 minutes. Add garlic and cook for another 30 seconds.
2. Add chicken stock and season with rosemary, sage, crushed red pepper, and salt and pepper. Taste and add a spoonful of “better than boullion” chicken or chicken bouillon cubes as needed.
3. Bring broth to a boil. Add noodles (either uncooked homemade egg noodles, or dry store-bought pasta) and cook just until noodles are al dente.
4. Add chicken meat from the rotisserie chicken. Taste the broth again and add more seasonings, if needed
5. Store leftovers in an airtight container in the refrigerator for 4-5 days, depending on the freshness of the chicken you used.
Notes
Stock:Homemade stock gives the best results.
Chicken: Using a rotisserie chicken (or your own whole roasted chicken) is the best method because you can use the meat for the soup and the bones to make homemade chicken stock. To use raw chicken meat, add raw chicken thighs, breasts, or tenders right to the boiling broth in step 3 (before adding the noodles). Cooking time will differ depending on the chicken you use but cook for about 5 minutes before adding the noodles.
Make ahead: This soup is best made ahead of time when you are using homemade egg noodles (they don’t get soggy like regular store bought noodles). If using regular dry noodles I recommend making the broth (steps 1-2) first, and then the day of serving boiling the broth and noodles and adding the chicken.
Freezing Instructions: Allow the soup to cool completely and store it in a freezer safe container for 2-3 months. Thaw overnight in the fridge, or over medium heat on the stove. If using store bought noodles I would suggest undercooking the noodles before freezing the soup, to avoid them getting soggy upon reheating.
Chickpea pizza
Serves: 4
Preparation time:10 minutes
Cooking time:25 minutes
2 cups chickpea flour
Kosher salt
6 tablespoons extra-virgin olive oil
1 teaspoon baking powder
Toppings:
Extra-virgin olive oil, for brushing and drizzling
8 ounces fresh mozzarella, thinly sliced
1/2 cup grated Parmesan
3 large ripe plum tomatoes, very thinly sliced
Kosher salt and freshly ground black pepper
1/2 cup fresh basil leaves
For the crust: Whisk the chickpea flour and 1 1/2 teaspoons salt together in a medium bowl. Whisk in 1 1/2 cups water and 2 tablespoons olive oil until smooth. Cover and let stand at room temperature for 2 hours.
Preheat the oven to 425 degrees F with a pizza stone or baking sheet on the bottom rack. Line 2 baking sheets with parchment paper. Heat a large nonstick skillet over medium-high heat and add 2 tablespoons olive oil. Whisk the baking powder into the chickpea mixture and pour half of the batter into the hot skillet, swirling to evenly coat the bottom. Cook until just set, about 2 minutes. Transfer the skillet to the hot pizza stone and bake until the edges and top are browned and crisp, about 5 minutes. Flip the crust in the skillet and bake until the top is browned and crisp, about 3 minutes more. Transfer the crust to a parchment-lined baking sheet. Make another crust with the remaining 2 tablespoons olive oil and the remaining batter.
For the toppings: Brush the crusts lightly with olive oil. Arrange the mozzarella on top and sprinkle with Parmesan. Divide the tomatoes between the two crusts and sprinkle with salt and pepper. Roughly tear the basil leaves and scatter over the top. Bake on two sheet pans, switching the position halfway through, until the cheese is browned and bubbly, 10 to 12 minutes. Drizzle with some olive oil and serve.
Chickpea stew with coconut and turmeric
Serves: 4
Preparation time:50 minutes
Cooking time:1 hour
¼ cup olive oil, plus more for serving
4 garlic cloves, chopped
1 large yellow onion, chopped
1 (2-inch) piece ginger, finely chopped
Kosher salt and black pepper
1 ½ teaspoons ground turmeric, plus more for serving
1 teaspoon red-pepper flakes, plus more for serving
2 (15-ounce) cans chickpeas, drained and rinsed
2 (15-ounce) cans full-fat coconut milk
2 cups vegetable stock
1 bunch Swiss chard, kale or collard greens, stems removed, torn into bite-size pieces
1 cup mint leaves, for serving
Yogurt, for serving (optional) Heat 1/4 cup oil in a large pot over medium. Add garlic, onion and ginger. Season with salt and pepper, and cook, stirring occasionally until onion is translucent and starts to brown a little at the edges, 3 to 5 minutes.
Add 1 1/2 teaspoons turmeric, 1 teaspoon red-pepper flakes, and the chickpeas, and season with salt and pepper. Cook, stirring frequently, so the chickpeas sizzle and fry a bit in the spices and oil, until they’ve started to break down and get a little browned and crisp, 8 to 10 minutes. Remove about a cup of chickpeas and set aside for garnish.
Using a wooden spoon or spatula, further crush the remaining chickpeas slightly to release their starchy insides. (This will help thicken the stew.) Add coconut milk and stock, and season with salt and pepper.
Bring to a simmer, scraping up any bits that have formed on the bottom of the pot. Cook, stirring occasionally, until stew has thickened, 30 to 35 minutes.
Add greens and stir, making sure they’re submerged in the liquid. Cook until they wilt and soften, 3 to 7 minutes, depending on what you’re using. (Swiss chard and spinach will wilt and soften much faster than kale or collard greens.) Season again with salt and pepper.
Divide among bowls and top with mint, reserved chickpeas, a sprinkle of red-pepper flakes and a good drizzle of olive oil. Serve alongside yogurt and toasted pita if using; dust the yogurt with turmeric if you'd like.
Chifrijo -Costa Rican crispy pork rice and beans
Serves: 6
Preparation time:40 minutes
Cooking time:2 hours
for the homemade chicharron
2 pounds pork belly
1 teaspoon sea salt
½ teaspoon pepper
2 tablespoons soy sauce optional
for the pico de gallo
6 Roma tomatoes deseeded and diced
½ cup white onion finely diced
1 clove garlic minced
1 large jalapeño or 2 serrano peppers, diced
1 red fresno pepper diced (removing seeds is optional)
¼ cup cilantro chopped, or to taste
juice of 1 lime
1 tablespoon olive oil optional
salt and pepper to taste
for the red beans
2 tablespoons olive oil
salt and pepper to taste
4 cups red beans or black beans, cooked with the broth
1/3cup white onion or yellow onion, diced
2 cloves garlic minced
1 stalk celery finely diced
1 teaspoon cumin
1 teaspoon chile ancho powder optional
2 tablespoons hot sauce
you will also need:
4 cups of your favorite cooked rice
homemade corn tortilla chips or a good thick, store-bought chip
1 to 2 avocados sliced
extra hot sauce for garnish
1. Combine the sea salt and pepper. Season the pork belly on both sides, add the soy sauce and rub in to season all over. Place the pork belly on a plate and refrigerate overnight uncovered.
2. Remove pork belly from refrigerator 30 minutes before cooking. Preheat oven to 500ºF. Place the pork skin side up on a wire rack, lined with a baking sheet. Bake for 10 minutes at 500 degrees, lower temperature to 325ºF and roast for another 90 minutes. Remove from oven and let cool before slicing.
3. When ready to prepare chicharron, slice the pork belly into bite-size pieces. Transfer to a heavy pot and heat to medium/low. This takes a little while because you want the pork to release the fat slowly and cook in its own fat. Stir now and then and cook until pork becomes crispy in most spots. Remove from pan and drain onto paper towels.
4. In a bowl, combine all of the ingredients for the pico de gallo. Season to taste, cover and set aside.
5. In a medium sauce pan, preheat 2 tablespoons of olive oil to medium heat. Add the onions, garlic and celery. Season lightly with salt and pepper and continue cooking for 5 to 7 minutes. Add all of the remaining ingredients for the beans. Bring to a boil, reduce to simmer. Cover and cook for 20 minutes, taste for salt.
6. Warm the chicharrones for a few seconds in the microwave. In a shallow bowl, ladle in some bean broth, rice, beans (without broth), chicharrones, pico de gallo and hot sauce. Garnish with tortilla chips and avocado slices.
Adapted from https://hispanickitchen.com/
Coconut tofu fingers with spicy plum sauce
Serves: 8
Preparation time:15 minutes
Cooking time:8 minutes
1 pkg (350 g) extra-firm tofu, drained
1 egg
2 tbsp (30 mL) all-purpose flour
1 tbsp (15 mL) cornstarch
1 tsp (5 mL) water
1 cup (250 mL) unsweetened
medium-shred coconut, or more as needed
Canola oil for frying
Salt to taste
1 tsp (5 mL) water until smooth.
Place coconut in a separate shallow bowl.
1/2 cup (125 mL) plum sauce
1 tsp (5 mL) sriracha sauce
1 tsp (5 mL) mayonnaise 1. Cut tofu lengthwise into four even slabs. Cut each slab in half lengthwise and again crosswise.
You will have 16 tofu fingers.Place on a baking sheet linedwith a clean kitchen towel or
paper towel. Drain for 10 minutes, turning occasionally.
2. In a small shallow baking dish, use a fork to stir together
egg, flour, cornstarch and 1 tsp (5 mL) water until smooth.
Place coconut in a separate shallow bowl.
3. Working two at a time, gently coat tofu with egg mixture, letexcess drip off and gently dredge
in coconut. Place on baking sheet.
4. In a large frying pan or skillet, add enough oil to come up sides by 1/2 inch (1 cm). Place over medium heat. Working in two batches, carefully place tofu fingers in hot oil. Cook until golden brown, about 30 seconds per side. (Coconut burns easily,
so watch carefully.) Transfer to a cooling rack set over a baking sheet. Season with salt.
5. Whisk together plum sauce, sriracha and mayo in a small bowl and serve with tofu fingers.
Creamy cauliflower purée
Serves: 4
Preparation time: 10 minutes
Cooking time:15 minutes
1 medium head cauliflower, cut up into florets
4 cloves crushed garlic
1/3 cup 1% buttermilk or low fat sour cream
salt and pepper to taste
1 tbsp butter Steam or boil cauliflower and garlic until soft. Drain, add buttermilk, light butter, salt, pepper and purée with a hand blender or regular blender.
Creamy chickpea soup with crisp tofu
Serves: 4
Preparation time:20 minutes
Cooking time:2 hours 30 minutes
2 bay leaves
2 cloves garlic, smashed
2 to 3 sprigs fresh thyme
1 cup dried chickpeas, sorted through and rinsed
1 tsp. kosher salt
For the soup:
3 Tbs. extra-virgin olive oil
1 yellow onion, diced
1 medium carrot, peeled and diced
1 inner rib celery, diced
Kosher salt and freshly ground black pepper
1 clove garlic, minced
2 tsp. chopped fresh thyme
1/4 cup heavy cream
1 Tbs. sherry vinegar
10 oz. firm tofu, cut into 1/2-inch dice
3 Tbs. thinly sliced fresh chives Cook the beans:
Wrap the bay leaves, garlic, and thyme in cheesecloth and tie with twine. Put the chickpeas in a large pot and cover with water by 2 inches (about 2 quarts). Add the herb bundle and the salt. Bring to a boil over high heat. Lower the heat to maintain a very gentle simmer, cover, and cook until the chickpeas are tender (try biting into one) but not splitting and falling apart, about 2 hours (check occasionally to be sure the chickpeas aren't boiling and are covered with liquid; add water if needed). Discard the herb bundle. Set aside the chickpeas and their cooking liquid.
Make the soup:
Heat 1-1/2 Tbsp. of the oil in a large saucepan over medium-high heat for 30 seconds. Add the onion, carrot, and celery, season with salt, and cook, stirring occasionally, until the vegetables soften and start to brown, about 7 minutes. Add the garlic and cook for 30 seconds, stirring. Add the chickpeas and their cooking liquid (there should be about 5 cups; if not, add more water to equal this amount) and half of the thyme. Season well with salt and pepper. Bring to a boil, reduce the heat to a bare simmer, and cook for 30 minutes so that the chickpeas soften a little more but don’t break up. Working in batches, purée the chickpeas and broth in a blender. Return the puréed soup to the saucepan, stir in the cream, vinegar, and remaining chopped thyme, and keep warm over low heat, stirring occasionally to prevent scorching. Taste for salt, pepper, and vinegar.
Set a large skillet over medium-high heat for 1 minute. Cook the tofu in the remaining 1-1/2 Tbs. oil until it’s brown, about 5 minutes; With a slotted spoon. transfer half the tofu to a plate lined with paper towels and stir the rest into the soup.
Laddle the soup into shallow bowls. Sprinkle with the tofu, scatter with the chives, and drizzle with a bit of the reserved tofu oil, if you like. Serve immediately.
Crispy kale chips
Serves: 4
Preparation time:10 minutes
Cooking time:30 minutes
1 head kale, washed and thoroughly dried
2 tablespoons olive oil
Sea salt, for sprinkling Preheat the oven to 275 degrees F.
Remove the ribs from the kale and cut into 1 1/2-inch pieces. Lay on a baking sheet.
Bake until crisp, turning the leaves halfway through, about 30 minutes.
Toss with the olive oil and salt.
Serve as finger food.
Crispy salmon nuggets in kataifi crust
Serves: 4
Preparation time:15 minutes
Cooking time:10 minutes
In this recipe, it adds a crisp touch to the salmon nuggets. You may also use shrimp instead of salmon.
1/4 pound kataifi dough, snipped into 4-inch lengths
1/3 cup basil leaves, finely shredded
1/3 cup chives, cut in 1-inch lengths
1 large egg
1 tablespoon water
All-purpose flour, for dredging
16 small bite-size cubes of salmon
Freshly ground pepper
Vegetable oil, for frying
Dipping sauce In a large, shallow dish, separate the kataifi dough into individual threads using your fingers. Add the basil and chives and toss to distribute throughout the pastry.
In a shallow bowl, beat the egg with the water. Spread the flour in another shallow bowl. Season the salmon cubes with salt and pepper. Dredge them in the flour and shake off the excess, then dip them in the beaten egg and roll in the kataifi; press to help it adhere.
Set a rack over a baking sheet. In a large, deep skillet, heat 1 inch of vegetable oil to 350°. Fry 4 or 5 salmon pieces at a time until the kataifi is golden brown and crisp, about 2 to 3 minutes minutes. Drain the salmon nuggets on the rack. Season with salt. Serve the nuggets with your favorite dipping sauce.
Edamame hummus with spiced pita chips
Serves: 10
Preparation time:10 minutes
Hummus can be refrigerated in an airtight container for up to 3 days.
2 cups frozen shelled edamame, cooked according to package directions
1 cup silken tofu, drained
1/2 tsp. salt, plus more to taste
Pinch of white pepper, plus more to taste
1-1/2 tsp. ground cumin, plus more for garnish
3 cloves garlic, minced (about 1 Tbs.)
1/4 cup olive oil
1/3 cup fresh lemon juice, plus more to taste
See Recipe for Spiced pita chips
Set 1 tablespoon of the edamame aside for a garnish.
Place the rest, along with the tofu, salt, pepper, cumin, garlic, oil and lemon juice, in a food processor and process until very smooth, about 2 minutes. Taste and adjust the seasoning with more salt, pepper, or lemon juice, if desired.
Transfer the hummus to a serving bowl and garnish with the reserved edamame and a sprinkle of cumin. Serve with the spiced pita chips
.
Eggplant and pepper tian on fried eggplant
Serves: 6
Preparation time: 40 minutes
Cooking time:15 minutes
4 cups small dice eggplant, lightly salted to release excess water and bitterness
2 cups diced red pepper
2 cups diced yellow pepper
1/2 cup diced apple-wood smoked bacon
5 garlic cloves, crushed
2 teaspoons basil cut into fine strips
2 teaspoons extra virgin olive oil
1 teaspoon fresh thyme
Salt and freshly ground black pepper to taste
Fried Eggplant, recipe below Preheat the oven to 300 degrees F. Place 1/2-teaspoon extra virgin olive oil in a saute pan and add garlic cloves and bacon. Cook until bacon is slightly crisp. Blot the salted eggplant with paper towels to dry slightly. Discard 1/2 of the fat and add the eggplant. Cook until tender, season with fresh thyme, salt, and pepper. Drain and remove garlic.
In 2 separate saute pans add the remaining extra virgin olive oil and gently saute the red and yellow peppers until tender. Season with salt, pepper, and basil. Drain.
Form the tians by placing a layer of eggplant in a ring mold and packing it down gently. Next, add a layer of red peppers, then eggplant, finishing up with yellow peppers. Pack everything down gently.
Place in oven to warm. Unmold on a platter and serve with fried eggplant.
Fried Eggplant:
1 Japanese eggplant Salt, to purge the eggplant
1 cup buttermilk
1 cup flour, seasoned with salt and freshly ground black pepper
Slice the neck of a Japanese eggplant thin on an electric slicer. It should be the thickness of a potato chip. Lay the slices out flat and sprinkle with salt and let stand for three hours.
Preheat a fryer to 300 degrees F. Blot eggplant slices dry with paper towels. Dip the slices in buttermilk, then in seasoned flour, and fry until crisp. Drain.
Esquites corn salad with white beans and avocado
Serves: 4
Preparation time:20 minutes
Cooking time:12 minutes
1 small red onion, thinly sliced
2 large small jalapeño peppers, thinly sliced
1/3 cup (75-80 mL) lime juice, plus 1 extra lime for finishing
4 tablespoons extra virgin olive oil, divided
Kosher salt to taste
black pepper to taste
6 ears of corn or 2 cups corn kernels
1/2 teaspoon paprika
1 pint cherry tomatoes, sliced in half or quarters
1 (15-ounce/440g) can of cannellini beans drained and rinsed
2 medium ripe avocados, diced
3 tablespoons fresh basil leaves, slivered In a large bowl, mix together the thinly sliced red onions, thinly sliced jalapeños, 1/3 cup lime juice, and 3 tablespoons of the extra virgin olive oil. Season with salt and black pepper and marinate the mixture for 30 minutes or more.
Shave the corn kernels from the cobs.
Heat a large cast iron skillet over medium-high heat with the remaining 1 1/2 tablespoons of the extra virgin olive oil. Add the corn kernels. Cook the corn for 3-5 minutes until charred in spots while tossing them.Add the paprika during the cooking and toss to combine.
Add the charred corn to the bowl with the marinated onions and jalapeños. Add the sliced cherry tomatoes and drained beans. Season to taste with salt and pepper and the juice from the extra lime, toss to combine and taste to adjust the seasonings if required.
Add the basil and toss to combine. If serving the salad immediately, dice the avocado and mix gently to combine.
Fettuccini primavera and pesto dressing
Serves: 6
Preparation time: 30 minutes
Cooking time:15 minutes
12 ounces fettuccini
1 teaspoons olive oil
2 large tomatoes
1 bunch broccoli
3 ounces pitted black olives
1/2 cup chopped walnuts
PESTO DRESSING
2 cups fresh basil
2/3 cup olive oil
2 cloves garlic
1/4 cup grated parmesan
1/4 cup chopped walnuts
1/4 cup red wine vinegar
1 teaspoon salt
1/4 teaspoon ground pepper
Cook pasta in large pot of boiling salted water until tender but still firm to bite.
Drain pasta, rinse in cold water and drain thoroughly. Place in a large bowl.
Mix with olive oil. Seed tomatoes and chop coarsely.
Slice peeled broccoli stems 1/4 inch thick and break florets into smaller pieces. Cook 3 minutes in boiling water. Drain, rinse in cold water and drain again.
Add tomatoes, broccoli, olives and walnuts to the pasta and toss gently.
Serve with pesto dressing
PESTO DRESSING
In a blender or food processor, chop the basil, garlic, walnuts, Parmesan cheese and vinegar.
Add the olive oil in a slow stream until it is all combined. Stir in salt and pepper.
Finnish salmon soup
Serves: 6
Preparation time:15 minutes
Cooking time:20 minutes
3 tbsp butter
2 cups thinly leek (only white/lighter part)
1 medium carrot, diced
3 medium potatoes, diced
5 cups fish stock
1 lb salmon fillet, skinned and boned, cut into cubes
3/4 cup heavy cream
1/2 cup dill, chopped
salt and pepper to taste Melt the butter in a medium soup pot.
Add thinly sliced leek. Cook until slightly soft.
Add carrot and potatoes. Mix.
Add fish stock. Cover pot with a lid, adjust heat to medium-high, and bring to
a boil.
Adjust heat back to medium-low and simmer soup until vegetables are almost
cooked.
Add salmon cubes and heavy cream. Mix to combine.
Turn the heat back to medium. Cover with a lid and continue cooking for 4 to
5 minutes.
Season by adding salt and pepper. Mix.
Add dill and turn heat off.
Cover with a lid and keep covered for 2 minutes.
Transfer to individual soup plates.
Garnish the soup with more freshly chopped dills, if desired.
Serve hot.
Flounder with fiddleheads and red potatoes
Serves: 2
Preparation time: 20 minutes
Cooking time:10 minutes
2 large flounder fillets, cut in half lengthwise
salt and pepper to taste
1 tablespoon flour
1 egg, beaten
2 tablespoons olive oil
1 cup fiddleheads, trimmed and cleaned, and steamed 5 minutes
6 small red potatoes, steamed
1 tablespoon melted butter
Garnish: chopped parsley and Micro greens Season the flounder with salt and pepper. Cut in half lengthwise. Coat in flour, dip in egg. Heat a frying pan with a tablespoon of olive oil. Fry fish gently until golden, about 2 minutes each side, remove from pan and transferred to 2 plates
Garnish plates with steamed fiddleheads and red potatoes and micro greens . Pour melted butter over. Sprinkle flounder with parsley.
Fresh garden salsa
Preparation time: 15 minutes
2 large ripe, red slicing tomatoes, cored and chopped
1 small white onion, chopped
1 green onion, top included, chopped
1 to 3 jalapeno peppers, finely chopped
1/4 cup cilantro leaves, minced
Juice of lime
1/2 teaspoon salt
Using a serrated knife, chop tomatoes. If using plum tomatoes, add 2 tablespoons water. In a medium bowl, toss together the tomatoes, onions, peppers, and cilantro.
Squeeze lime juice over the mixture and sprinkle on the salt. Allow to rest 30 minutes before serving to allow salt to draw juice from the tomatoes. Stir again just before serving.
Fruit and nut breakfast squares
Serves: 8
Preparation time: 20 minutes
Cooking time:35 minutes
3/4 cup coarsely chopped dried apricots
3/4 cup dried cranberries
1 cup whole wheat flour
3/4 cup all purpose flour
1/2 cup packed brown sugar
1/3 cup white sugar
1/4 cup quick-cooking rolled oats
2 teaspoons baking soda
1/2 teaspoon salt
1 cup toasted walnut pieces
3/4 cup toasted and coarsely chopped slivered almonds
1 1/4 cups fat-free plain yogurt
1/4 cup canola oil
2 eggs
1 teaspoon pure vanilla
1/2 teaspoon finely grated orange peel
Combine apricots and cranberries. Pour enough boiling water over to cover fruit. Let stand for one minute. Drain well and spread on paper towel to dry.
Mix whole wheat flour, all purpose flour, brown sugar, white sugar, oats, baking soda and salt. Stir in walnuts and almonds. Whisk yogurt and oil, eggs, vanilla and orange peel. Stir in apricots and cranberries. Preheat oven to 350 degrees.
Grease and flour an 11 x 7 inch cake pan. Fold cranberry mixture into dry ingredients just until moistened. Spread mixture into pan. Bake for 30 to 35 minutes or until top is golden and toothpick comes out clean when inserted in center.
Cool on a rack; cut into squares using a serrated knife. Wrap tightly and store in a cool place for up to 2 to 3 days. Bars may be wrapped individually and frozen for up to one month.
Grapefruit salad
Serves: 4
Preparation time: 30 minutes
3 tablespoons fish sauce
3 tablespoons fresh lime juice
1 tablespoon brown sugar
1 large grapefruit (about 1 1/4 pounds) peeled, membrane removed, sectioned
2 tablespoons coarsely chopped peanuts
1 tablespoon finely chopped shallots
1 cup mint leaves, coarsely chopped
1 jalapeño pepper, finely chopped
bibb lettuce leaves, washed and dried In a small bowl, mix together the fish sauce, lime juice and sugar. Whisk to dissolve sugar. Set aside.
Peel and cut grapefruit into sections. Store in a bowl. When ready to serve, pour off juice that has accumulated at the bottom of the bowl; reserve for another use.
Add peanuts, shallot, mint and pepper to the grapefruit and toss to combine.
Drizzle the dressing over the top; toss to combine. Taste and if necessary, adjust the balance of salt, sweet and sour. Transfer to a plate lined with lettuce leaves. Serve immediately.
Grapefruit salsa
Serves: 8
Preparation time: 20 minutes
2 tablespoons lime juice
1 tablespoon olive oil
1 teaspoon minced jalapeno
1/2 red bell pepper, minced
2 tablespoons minced red onion
1 large grapefruit, peeled, membrane removed, sectioned, chopped
1/4 teaspoon ground cardamom
2 tablespoons chopped fresh cilantro leaves In a mixing bowl, combine all ingredients and mix well.
Serve chilled as side dish, seafood and nachos.
Greek salad with grilled shrimp
Serves: 8
Preparation time: 20 minutes
Cooking time:12 minutes
1 large head romaine, washed and cut into pieces
1 large green pepper, cut into pieces
1 large seedless cucumber, halved lengthwise, cut into pieces
2 bunches green onions, cut into 1/4-inch pieces
1 cup cherry tomatoes, halved
1/2 cup oil cured olives
1/2 cup crumbled feta cheese
2 tablespoons olive oil
16 medium shrimp, peeled and halved lengthwise
2 cloves garlic, minced
2 tablespoons finely minced oregano
salt and pepper to taste
Dressing:
3 tablespoons dry red wine
1 tablespoon red wine vinegar
1 clove garlic, minced
2 tablespoons finely chopped oregano
1/4 cup olive oil
Toss together greens, pepper, cucumber, green onions and tomatoes. Toss with dressing. Scatter olives and feta over the top. In heavy skillet heat the olive oil. Add shrimp, garlic and oregano. Toss over high heat until shrimp are pink, curled and just cooked through. Season with salt and freshly ground black pepper. Spoon over salad.
Dressing:
Combine all ingredients and beat until well blended.
Grilled bruschetta chicken
Serves: 4
Preparation time:25 minutes
Cooking time:15 minutes
The bruschetta can be made ahead of time
4 small boneless skinless chicken breasts (1 lb.)
1/4 cup sun Dried Tomato Vinaigrette Dressing, divided OR Balsamic vinegar
1 tomato, finely chopped, or canned diced tomatoes
1/2 cup shredded Mozzarella Cheese
1/4 cup chopped fresh basil
Flatten the chicken breast slightly.
Coat chicken with 2 tablespoons of the dressing Marinate chicken in a shallow glass dish for 30 minutes to an hour.
Grill the chicken breasts or bake in a 400F oven t for 5 to 6 minutes. Discard the dressing.
Meanwhile, combine remaining dressing, tomatoes, cheese and basil.
Turn chicken over; place on foil. Top with tomato mixture. Grill or bake 8 min. or until chicken is done (165ºF).
Serve with pasta.
Healthy baked chicken nuggets
Serves: 4
Preparation time: 20 minutes
Cooking time:15 minutes
1 pound (2 large) skinless boneless chicken breasts, cut into even bit sized pieces
salt and pepper to taste
2 tsp olive oil
6 tbsp whole wheat Italian seasoned breadcrumbs
2 tbsp panko
2 tbsp grated parmesan cheese
olive oil spray
Preheat oven to 425°. Spray a baking sheet with olive oil spray.
Put the olive oil in one bowl and the breadcrumbs, panko and parmesan cheese in another.
Season chicken with salt and pepper, then put in the bowl with the olive oil and mix well.
Put a few chunks of chicken at a time into the breadcrumb mixture to coat, then on the baking sheet. Lightly spray the top with olive oil spray then bake 8 - 10 minutes. Turn over then cook another 4 - 5 minutes or until cooked through.
Home made cranberry juice
Serves: 4
Preparation time: 5 minutes
Cooking time:8 minutes
Though commercial drinks usually contain too much sugar,
you can make your own cranberry juice by cooking and straining the berries and
sweetening it with a fruit sweetener or you can drink it unsweetened.
For Thanksgiving and holidays you may want to use use the cranberry juice to make a Margarita cocktail with lime juice, orange juice, and tequila
1 pound bag fresh or frozen cranberries
1 quart water Wash and drain fresh or frozen red-ripe cranberries.
Combine cranberries and water in a large pan.
Bring to a boil. Reduce heat and cook until berries burst.
Strain juice through a fine strainer lined with cheese cloth.
Sugar can be added to juice to your taste.
Pour into jars. Allow to cool before refrigerating.
Honey-roasted cherry tomatoes on whipped feta
Serves: 6
Preparation time:15 minutes
Cooking time:15 minutes
1/2 cup (125 mL) Greek feta
1/4 cup (60 mL) cream cheese
3 tbsp (45 mL) extra virgin olive oil,
divided, plus more for bread
1 tbsp (15 mL) lemon juice
1 tsp (5 mL) lemon zest
2 tbsp (30 mL) amber honey, such as wildflower or clover
2 garlic cloves, thinly sliced
3 cups (750 mL) cherry tomatoes
1/4 tsp (1 mL) fine sea salt
6 slices sourdough bread,
1/2 inch (1 cm) thick
Freshly ground black pepper and
sumac to taste
1/4 cup (60 mL) loosely packed
torn parsley
1. Remove the feta from the brine and rinse very well in cold water. Dab dry with a paper towel.
Break up the block of feta and place in a food processor. Add cream cheese and sour cream, 2 tbsp (30 mL) oil, lemon juice and zest in bowl of a food processor. Process until smooth, 1 to 2 minutes. Spread onto a large plate. Refrigerate at least 30 minutes or up to overnight.
2. Arrange rack in top third of oven. Preheat oven to broil.
3. Combine honey, remaining 1 tbsp (15 mL) oil and garlic in a medium-size oven-proof skillet. Broil until garlic is golden-brown, about 2 minutes. Carefully remove from oven. Stir in paired with tangy, whipped feta.
tomatoes and salt. Broil, stirring halfway through, until tomatoes are blistered and charred, 10 to 12 minutes.
4. Using a slotted spoon, transfer tomatoes onto whipped feta. Place cooking liquid over medium-high heat. Reduce until thick enough to coat back of spoon, 3 to 5 minutes. Remove from heat.
5. Arrange bread in a single layer on a large baking sheet. Drizzle both sides with oil. Broil, watching closely, until golden-brown and slightly charred, 1 to 2 minutes per side. Let cool slightly, then tear in half.
6. To serve, drizzle about 1 tbsp (15 mL) reduced sauce over tomatoes, saving rest for another use. Sprinkle with pepper and sumac. Garnish with parsley.
Serve with charred bread.
Hoppin john
Serves: 4
Preparation time:15 minutes
Cooking time:20 minutes
2 tablespoons butter
1 small chopped onion
1 small chopped red bell pepper
to taste garlic powder
2 cup cooked rice
2 cups cooked black eyed peas
fresh parsley
Melt the butter in a large skillet over medium heat. Add onion, bell pepper, and garlic powder, to taste, and cook for 5 minutes. Add peas and rice and cook an additional 10 to 15 minutes. Be careful not to overcook; this dish is best if the bell pepper and onion still have a crunch to them. Season with salt and pepper to taste. Garnish each serving with sprig of parsley.
Italian garden salad
Serves: 6
Preparation time: 15 minutes
Cooking time:10 minutes
1 1/2 cups elbow macaroni
3 tablespoons tarragon vinegar
2 tablespoons oil
1 teaspoon dill weed
salt and pepper to taste
1/4 teaspoon dry mustard
1 garlic clove, minced
1 cup chopped tomatoes
1 cup sliced zucchini
1 cup black olives Cook macaroni according to directions on package. Drain. Rinse under cold running water. Drain.
For dressing:
In a small bowl, combine vinegar, oil, dill weed, salt and pepper, mustard, and minced garlic.
Combine cooked macaroni, tomatoes, zucchini, and olives. Pour dressing over salad mixture. Toss well to combine ingredients. Chill at least one hour to blend flavors.
Kabocha squash soup
Serves: 8
Preparation time: 20 minutes
Cooking time:1 hour 30 minutes
1 (4 pound) kabocha squash, halved and seeded
1 cup vegetable oil
20 whole fresh sage leaves
1 1/2 teaspoons chopped fresh sage
1/4 pound sliced pancetta, coarsely chopped
1 tablespoon olive oil
1 large onion, chopped
2 garlic cloves, minced
3 1/2 cups chicken broth
3 1/2 cups water
1 tablespoon red wine vinegar
Roast squash:
Preheat oven to 400 F. Roast squash, cut sides down, in an oiled roasting pan in oven until tender, about 1 hour. Cool and scrape flesh from skin.
Fry sage leaves while squash roasts:
Heat vegetable oil in a deep small saucepan until it registers 365 F on a deep fat thermometer. Fry sage leaves in 3 batches until crisp, 3 to 5 seconds. Transfer leaves with a slotted spoon to paper towels to drain.
Cook pancetta and make soup:
Cook pancetta in a 4 quart heavy pot over moderate heat, stirring, until browned. Transfer pancetta with slotted spoon to paper towels to drain.
Add olive oil to pancetta fat remaining in pot, then cook onion, stirring, until softened. Stir in garlic and chopped sage and cook, stirring, until fragrant, about 1 minute.
Add squash, broth, and water and simmer 20 minutes to blend flavors. Purée soup in a blender, transferring to a bowl.
Return soup to pot and reheat. If necessary, thin to desired consistency with water.
Stir in vinegar and salt and pepper to taste. Serve sprinkled with pancetta and fried sage leaves.
Kale salad
Serves: 4
Preparation time: 15 minutes
4-6 cups kale, loosely packed kale leaves
juice of 1 lemon
3-4 tablespoons extra-virgin olive oil
2 cloves garlic, mashed
1 minced shallot
salt and pepper, to taste
hot red pepper flakes, to taste
2/3 cup grated Pecorino, Asiago or Parmesan
Wash and spin dry the kale leaves and chop finely.
Whisk together lemon juice, olive oil, garlic, shallot, salt, pepper, and a generous pinch of hot red pepper flakes.
Pour over kale in serving bowl and toss well.
Add 2/3 of the cheese and toss again.
Let kale sit for at least 5 minutes. Toss again, and top with remaining cheese.
Kale tabbouleh
Serves: 4
Preparation time: 15 minutes
Cooking time:15 minutes
1 cup fine bulgur
1 bunch kale, stems removed, leaves finely chopped (5 cups)
3 tablespoons mint, roughly chopped
4 tablespoons chopped parsley
2 spring onions, sliced
½ cucumber, diced
4 tomatoes, deseeded and chopped
pinch of ground cinnamon
pinch of ground allspice
6 tbsp olive oil
2 tablespoons lemon juice
100g feta cheese, crumbled
4 lettuce leaves separated, to serve Cook bulgur according to package instructions. Cool.
Stir the kale, mint, spring onions, cucumber and tomatoes through the bulghar wheat. Season with the cinnamon and allspice, then dress with the olive oil and lemon juice to taste. Scatter over the feta. To serve, scoop the salad onto leaves of lettuce.
Lamb shanks braised in red wine
Serves: 6
Preparation time: 40 minutes
Cooking time:3 hours
6 lamb shanks, about 1 1/4 pound each
to taste salt and pepper
3 teaspoons olive oil
2 teaspoons crushed black peppercorns
2 bay leaves
8 cups vegetable stock or chicken stock
3 cups dry red wine
2 heads garlic, halved crosswise
4 ribs celery, cut into large dice
4 carrots, cut into large dice
1 large onion, peeled and cut into small wedges
1 cup mushrooms, thickly sliced
ROASTED GARLIC AND WHITE BEAN PUREE
Makes about 3 cups
1 1/2 cups dry Great Northern beans
1 onion, cut into 1/4-inch dice
1 rib of celery, cut into 1/4-inch dice
1 carrot, cut into 1/4-inch dice
2 cloves of garlic (1 smashed and 1 minced) and 1 bay leaf
2 sprigs fresh thyme plus 1 teaspoon thyme leaves
6 cups chicken broth
Coarse salt and pepper, to taste
1/3 cup heavy cream Heat oven to 425 degrees.
Season shanks with salt and pepper. In a large, high-sided oven proof pot, heat the oil until barely smoking.
Sear the shanks in batches until brown on all sides. Put all the shanks in the pot; add peppercorns, bay leaves, stock, wine, garlic, celery, carrots, onions and mushrooms.
Put the pot in the oven and cook until meat is tender, about 2 hours. (can be made a day ahead).
Remove the shanks, mushrooms and onions and set aside. Cover with foil.
Strain the braising liquid into a medium saucepan. Degrease carefully and simmer to reduce the cooking liquid to about one third.
Pour sauce over the shanks and vegetables.
Serve with roasted garlic and white bean puree.
ROASTED GARLIC AND WHITE BEAN PUREE
1. Soak the beans overnight. Or place beans in a pot, cover with cold water and bring to a boil over high heat; remove from heat and set aside, covered, for 1 hour.
2. Drain the beans; transfer to a 2-quart pot with the diced onion, celery, carrot, smashed garlic, bay leaf, thyme sprigs, 5 cups of broth, salt, and pepper to taste. Bring to a boil. Lower the heat; simmer until beans are very tender, about 90 minutes. If the mixture becomes dry, add some of the remaining broth.
3. Drain the beans; discard the thyme sprigs and bay leaf. Warm the beans in a pan over medium heat. Add the cream, thyme leaves, minced garlic, salt, and pepper. Let simmer. Cook until the cream is reduced and is almost dry on the beans, about 4 to 5 minutes.
4. Puree the beans in a food processor. Adjust seasonings.
Lentil burgers
Serves: 4
Preparation time:10 minutes
Cooking time:15 minutes
The key to the patties not falling apart when you cook them is to use soaked lentils.
Never cook them beforehand or use canned lentils.
1 ½ cups dried red lentils
2 large garlic cloves minced
1/3 cup diced shallot
1/2 cup grated carrots
1 tablespoon tomato paste
1/4 cup chopped fresh cilantro or flat parsley
1/2 teaspoon salt or to taste
1/2 teaspoon ground black pepper
oil for pan frying
Soak the lentils in cold water to cover by about 2 inches for two hours. Rinse and drain thoroughly.
Combine the drained lentils, garlic, shallot, carrot, tomato paste, cilantro or parsley, salt, and black pepper in a food processor. Pulse until the ingredients are well combined and the mixture holds together, scraping the sides of the bowl as needed.
Pre-heat the oven to 400ºF. Line a large baking sheet with parchment paper or a silicone mat.
Scoop out ¼ cup of the mixture at a time. Shape into patties, about ½ inch thick.
Heat the oil in a large nonstick skillet. Cook the patties for about 4 minutes on each side, or until golden and crispy.
Bake the patties for 5 minutes. Flip them over and bake for about 5 more minutes.
Transfer to a paper towel-lined plate to drain any excess oil.
Serve with a bun and desired toppings; a salad; or oven browned potatoes.
Lemon herb Tahini sauce
Magical leek soup
Serves: 1
Preparation time: 15 minutes
Cooking time:30 minutes
Simple and healthy recipe.
for the weekend Ingredients
2 pounds leeks 1. Clean the leeks and rinse well to get rid of sand and soil. Cut off the ends of the dark green parts, leaving all the white parts plus a suggestion of pale green. (Reserve the extra greens for soup stock.)
2. Put the leeks in a large pot and cover with water. Bring to a boil, reduce the heat, and simmer uncovered for 20 to 30 minutes. Pour off the liquid and reserve. Place the leeks in a bowl.
The juice is to be drunk (reheated or at room temperature to taste) every 2 to 3 hours, 1 cup at a time. For meals, or whenever hungry, have some of the leeks themselves, 1/2 cup at a time. Drizzle with a few drops of extra-virgin olive oil and lemon juice. Season sparingly with salt and pepper. Sprinkle with chopped parsley if you wish.
This will be your nourishment for both days, until Sunday dinner, when you can have a small piece of meat or fish (4 to 6 ounces -- don't lose that scale yet!), with 2 vegetables, steamed with a bit of butter or olive oil, and a piece of fruit.
Mexican street corn salad-esquites
Serves: 4
Preparation time:15 minutes
Cooking time:15 minutes
Smoky, sweet, spicy, and tangy, esquites are the off-the-cob version of elotes—grilled Mexican street corn slathered with creamy, cheesy, lime-scented, chili-flecked sauce.
2 tablespoons (30ml) vegetable oil
4 ears fresh corn, shucked, kernels removed (about 3 cups fresh corn kernels)
Kosher salt
2 tablespoons (30ml) mayonnaise
1 tablespoon (30ml) sour cream
2 tablespoons (30ml) fresh lime juice
2 ounces (60g) feta or Cotija cheese, finely crumbled
1/2 cup finely sliced scallions, green parts only
1/2 cup (1/2 ounce) fresh cilantro leaves, finely chopped
1 jalapeño or serrano pepper, seeded and stemmed, finely chopped
1 to 2 medium cloves garlic, pressed or minced on a Microplane grater (about 1 to 2 teaspoons)
Chili powder or hot chili flakes, to taste
In a mixing bowl, whisk the mayonnaise, sour cream and lime juice.
Heat oil in a large nonstick skillet or wok over high heat until shimmering. Add corn kernels, season to taste with salt, toss once or twice, and cook without moving until charred on one side, about 2 minutes. Toss corn, stir, and repeat until charred on second side, about 2 minutes longer. Continue tossing and charring until corn is well charred all over, about 10 minutes total. Transfer to a large bowl.k
Add mayonnaise mixture, cheese, scallions, cilantro, jalapeño, garlic, and chili powder and toss to combine. Taste and adjust seasoning with salt and more chili powder to taste. Serve immediately.
Morning glory muffins
Serves: 12
Preparation time:20 minutes
Cooking time:30 minutes
2/3 cup raisins
2 cups Whole Wheat Flour, spooned and leveled
1 cup plus 2 tablespoons light brown sugar, packed
2 teaspoons baking soda
1 tablespoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon salt
2 cups peeled and grated carrots
1 large tart apple, such as Granny Smith, peeled, cored and grated
1/2 cup shredded coconut, unsweetened
2/3 cup chopped walnuts
1/3 cup wheat germ
3 large eggs
2/3 cup vegetable oil
2 teaspoons vanilla extract
1/4 cup orange juice Preheat the oven to 375°F. Lightly grease a 12-cup muffin tin or line the 12-cup muffin tin with paper cups.
In a small bowl, cover the raisins with hot water. Set them aside to soak while you assemble the rest of the recipe.
In a large bowl, whisk together the flour, brown sugar, baking soda, cinnamon, ginger and salt.
Stir in the carrots, apple, coconut, walnuts, and wheat germ.
In a separate bowl, beat together the eggs, oil, vanilla, and orange juice. Add to the flour mixture, and stir until evenly moistened.
Drain the raisins, squeezing out any excess water with your hands, and stir them in.
Divide the batter among the wells of the prepared pan. They will be very full.
Bake the muffins for 25 to 28 minutes, until they're nicely domed and a cake tester inserted in the center of one of the inner muffins comes out clean.
Remove the muffins from the oven and let cool in the pan on a rack for about 5 minutes. Turn the muffins out onto the rack to cool completely. Cover and store at room temperature for several days, or freeze for longer storage.
Mussels mariniere
Serves: 6
Preparation time: 20 minutes
Cooking time:15 minutes
5 pounds fresh mussels
2 ounces butter
2 ounces chopped shallots
2 tablespoons chopped parsley
1/4 teaspoon ground white pepper
1 1/2 cups dry white wine Clean and wash mussels under cold running water and debeard.
Heat the butter in a kettle. Add shallots and cook for 5 minutes. Add half of the parsley, pepper, wine, and mussels.
Cover and steam until mussels open.
Serve in soup bowls with the strained cooking liquid. Sprinkle with remaining chopped parsley.
Navarin of lamb with vegetables
Serves: 8
Preparation time: 30 minutes
Cooking time:50 minutes
4 pounds lamb shoulder, cut into 2 inch pieces
3 tablespoons olive oil
1 large onion, finely chopped
4 cloves garlic, crushed and chopped
3 tablespoons tomato paste
3 tablespoons flour
salt and black ground pepper to taste
1 bouquet garni
1 tablespoon chopped parsley
Garnish:
1 pound carrots, peeled
1 pound white turnips, peeled
8 ounces green peas
8 ounces green beans, trimmed
8 ounces pearl onions, peeled
1 1/2 pounds potatoes, peeled Preheat oven to 350 degrees.
In oven-proof skillet, heat up oil to a smoking point. Brown the lamb pieces. Add onions. Mix with he lamb and brown lightly. Sprinkle the meat with the flour and mix well. Place in the oven for 5 minutes to brown the flour.
Take out of the oven, cover the meat with water. Add tomato paste, garlic, bouquet garni, salt and pepper.
Cover pot, and cook the stew in the oven for 30 minutes.
Evenly shape the carrots, turnips, and potatoes into small footballs. Cut the beans into 1 inch pieces.
Add potatoes and all vegetables to stew. Continue baking until meat and vegetables are tender.
Transfer stew to a serving dish. Sprinkle with parsley and serve hot.
Niçoise salad
Serves: 2
Preparation time:20 minutes
Cooking time:15 minutes
Tomatoes, Broad beans and/or small purple artichokes hearts, green Onions or radishes, local summer peppers, Basil, Anchovy, Nice black olives (small and specific to the region), Olive oil, Garlic, Salt pepper
For the Dressing
3 tablespoons white wine vinegar
1-1/2 teaspoons Dijon mustard
1/8 teaspoon onion powder
1/8 teaspoon salt
1/8 teaspoon ground black pepper
1/3 cup olive oil
For the Salad
2 small red potatoes
1/2 cup cut fresh green beans
3-1/2 cups torn Bibb lettuce, washed and spun dry
1/2 cup cherry tomatoes, halved or a summer red tomato, cut into small wedges
10 Nicoise olives, pitted
2 hard-boiled large eggs, quartered
1 (5-ounce) can albacore, drained and flaked
To make the dressing, combine the white wine vinegar, Dijon mustard, onion powder, salt and pepper in a small bowl. Add the olive oil in a slow, steady stream, whisking as you go. Set the dressing aside.
Cook the vegetables on the stovetop. For the potatoes, place the whole red potatoes in a small saucepan and cover them with cold water. Bring the water to a boil. Then, reduce the heat to a simmer and cover the pot. Cook until the potatoes are tender, about 15 to 20 minutes. Drain and discard the cooking water and let the potatoes cool before cutting them into quarters.
For the green beans, blanching is best. Bring a small saucepan of salted water to a boil. When the water is boiling, add the green beans and cook for about 3 minutes, until they’re tender-crisp. Remove the beans to a bowl of ice water to cool them down.
Divide the lettuce between two salad bowls. Top each plate with half of the potatoes, beans, tomatoes, olives, hard-boiled eggs and tuna. Drizzle the salads with dressing and serve any extra dressing on the side.
Chef's notes:
The 19th century century Niçoise salad recipe as it is kept in the archives in Nice, France consists of local ingredients:
Tomatoes, Broad beans and/or small purple artichokes hearts, green Onions or radishes, local summer peppers, Basil, Anchovy, Nice black olives (small and specific to the region), Olive oil, Garlic, Salt pepper
If we want to respect in an orthodox way the model of the Nicoise salad, we should not add anything more. Forget about the grilled tuna, it was a rich thing back then, nobody ate that. You'll also notice there's no egg: at that time, the Nicoise salad was really all raw - or at least, as far as anchovies and olives go, fermented, but not cooked.
Dressing the salad: Traditionally, the Niçoise salad is laid out flat, so that all the ingredients are visible and well distributed. You should therefore take a large, slightly deep plate rather than a salad bowl.
The local garlic, which is pink, will be used to rub the plate to flavor it. Do not put the minced garlic cloves directly in the salad, it would be too strong. Place the tomatoes in quarters first, then add all the other ingredients on top and drizzle with a little olive oil (and red wine vinegar if you like). A little salt if necessary and a turn of the pepper mill, a few chopped basil leaves, and it's ready.
Nowadays, Niçoise salad has become a mix of various colorful ingredients consisting of potatoes, black olives, green beans, artichokes hearts, green onions, radishes, cucumbers, peppers, anchovies and vinaigrette dressing. Hard boiled eggs , tuna, (canned or fresh broiled and sliced) , grilled salmon pieces, or chicken are often the main proteins in the recipe.
Some people say the salad is served on a bed of lettuce and others say that tomatoes are the base. And some do not arrange the elements of the salad at all, but just toss it all together.
Nicoise orzo salad
Serves: 4
Preparation time: 20 minutes
Cooking time:25 minutes
1 cup long grain orzo
1/2 pound green beans cut into 1/2-inch pieces
For dressing:
3 teaspoons red wine vinegar
1 teaspoon lemon juice
4 anchovy fillets, chopped
1 teaspoon dijon mustard
1 garlic clove, minced
1/3 cup virgin olive oil
1/4 teaspoon ground black pepper
6 ounce jar artichoke hearts, drained and chopped
7 ounce can tuna, drained, flaked
1 red bell pepper, chopped
1/2 cup chopped red onion
1 1/2 teaspoons minced fresh thyme leaves
1/3 cup kalamata or brined-cured black olives, chopped
2 cups chopped arugala, washed and spun dry
Cook orzo in salted boiling water until tender. Drain in a colander, and rinse under cold water. Drain again.
Transfer to a large bowl. Cook beans in salted boiling water until crisp-tender. Cool and drain. Add to orzo.
In a blender, combine Red wine vinegar, Lemon juice, anchovy fillets, Dijon mustard, garlic clove, olive oil, and pepper. Blend until dressing is smooth. Add dressing to orzo mixture. Blend in the remaining ingredients. Serve as a main course.
Pan-seared cod fillets in white wine and tamato basil sauce
Serves: 4
Preparation time:15 minutes
Cooking time:20 minutes
For the White Wine Tomato Basil Sauce:
2 tablespoons olive oil
1/4 teaspoon crushed red pepper flakes
3 large cloves garlic, finely minced
1 cup Marinara sauce or tomato sauce
1 cup diced peeled tomatoes
1/4 cup dry white wine
1/2 cup fresh basil, finely chopped
2 tablespoons fresh lemon juice
1/2 teaspoon fresh lemon zest
salt to taste
1 teaspoon granulated sugar
1/4 teaspoon fresh ground black pepper
For the Cod:
2 tablespoons olive oil
4 - 6 ounce fillets fresh cod
Salt and pepper
For the White Wine Tomato Basil Sauce:Heat oil in a large saute pan over medium heat. Add crushed red pepper flakes and garlic and saute for 1 minute, or until garlic is fragrant. Add the tomato sauce, diced peeled tomatoes and the white wine. Cook 9 to 12 minutes, stirring over low heat. Stir in the basil, lemon juice, lemon zest, salt, sugar, and pepper and cook for 2 minutes. Transfer the sauce into a bowl and set aside until needed. For the Cod:Heat oil in a large saute pan over medium heat. Pat the cod dry with paper towels. Then season both sides of cod with salt and pepper. Place cod in the oil and cook until golden brown, about 3 minutes. Carefully flip the cod over and continue cooking for another 3 to 4 minutes, OR until it's cooked through. Pour the white wine tomato basil sauce over the cod, let the sauce warm up for a minute, then remove from heat and and serve at once.
Panzanella salad
Serves: 4
Preparation time:15 minutes
Cooking time:10 minutes
People of the Mediterranean have a knack for using day-old stale bread.
Panzanella salad consists of hearty Italian bread, tomatoes, shallots and basil, tossed in a light and tangy dressing. If you like, add fresh mozzarella cheese.
5 oz or ½ loaf of a rustic Italian bread or baguette, preferably stale cut into 1-inch cubes (about 3 cups)
6 tablespoons extra-virgin olive oil, more to taste
1/2 teaspoon sea salt, more to taste
2 pounds very ripe tomatoes, preferably a mix of varieties and colors
1/4 cup red wine vinegar
2 garlic cloves minced
1/2 tsp Dijon mustard
Black pepper
1/2 cup thinly sliced red onion or shallot
1/2 cup packed fresh basil torn Heat oven to 425 degrees. Spread the bread cubes on a rimmed baking sheet and toss with 2 tablespoons oil. Bake until they are golden brown at the edges, about 7 to 15 minutes. Let cool on a wire rack.
Cut tomatoes into bite-size pieces and transfer to a large bowl. Add onions, garlic, 1 tablespoon vinegar, 1/4 teaspoon salt. Toss to coat and set aside.
In a medium bowl, combine remaining 1 tablespoon vinegar, the mustard, 1/4 teaspoon salt and some black pepper to taste. While whisking constantly, slowly drizzle in the remaining 4 tablespoons olive oil until the mixture is thickened. Stir in basil.
Add bread cubes to the tomatoes and toss well. Let sit for at least 30 minutes before serving. Toss with a little more olive oil, vinegar and salt if needed just before serving.
Peach crisp
Serves: 6
Preparation time:20 minutes
Cooking time:30 minutes
Filling Ingredients
3 lbs ripe but firm peaches (6-7), peeled, pitted, and sliced into 3/4″ wedges.
1/3 cup granulated sugar
1 1/4 teaspoons cornstarch
1 tablespoon fresh lemon juice
Pinch salt
pinch of cinnamon
pinch of ground nutmeg
Crumb Topping
1 1/2 cups old fashioned oats
1/2 cup brown sugar
1/4 cup flour
6 tablespoons cold butter
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
Serve with vanilla or peach ice cream
Preheat oven to 350 F.
For peach filling, gently combine peaches and sugar in a large bowl and let stand for 30 minutes, tossing occasionally. Drain peaches in a colander set over a large bowl, reserving the peach juices. Whisk 1/4 cup of the drained peach juice, cornstarch, lemon juice, salt, cinnamon, and nutmeg together in small bowl. (Save the rest of the excess peach juice in a smoothie or reduce over medium heat until concentrated and serve with the peach crisp )
Toss juice mixture with peaches and transfer to an 8 or 9 inch square pan that’s been buttered or sprayed with cooking spray.
For topping, combine oats, brown sugar, flour, nutmeg, and cinnamon and either grate the cold butter with a large-hole cheese grater, or cut it into small cubes and use your fingers to crumble the mixture together. Sprinkle topping evenly over pan.
Bake for about 30 minutes. The topping should look golden brown, crisp, and bubbly around the corners. Let cool to lukewarm before serving. Spoon over ice cream.
Peach mango smoothies
Serves: 2
Preparation time:10 minutes
2 cups peeled and sliced peaches, cold (frozen peaches should be thawed)
1 cup chopped mangoes, cold (frozen mangoes should be thawed)
1/2 cup mango nectar, cold
1/2 of a banana
2 teaspoons sugar or honey (optional)
2 ice cubes Combine all of the ingredients in a blender and purée until completely smooth. Pour into a tall glass and enjoy cold.
Peas and ricotta falafels
Serves: 4
Preparation time:10 minutes
Cooking time:15 minutes
1 14-oz can white cannellini beans, rinsed and drained
3/4 cup peas, thawed
1/2 cup onion, chopped
1/2 cup ricotta cheese
2 cloves garlic, chopped
1 tablespoon chopped parsley
1 teaspoons ground cumin
1/4 teaspoon red pepper flakes
1/2 teaspoon salt
1/2 teaspoon fresh ground black pepper
1 tablespoon all purpose flour
salt and pepper, to taste
Canola or vegetable oil, for frying
If using fresh peas, add to a pot of salted boiling water, and cook for about 3 to 5 minutes, until tender. Drain the water and cool the peas completely.
Combine all ingredients (except the oil) in the bowl of a food processor. Pulse until the mixture is well-combined, but not puréed. Adjust seasoning as necessary.
Heat about 1/4 cup of oil in a skillet over medium heat, until it reaches 350°F.
Meanwhile, form the mixture into small patties. Prepare a paper towel-lined baking sheet and set aside. Fry the patties in batches, a couple at a time, without crowding the pan. Cook, turning occasionally, until golden-brown, about 5 minutes. Transfer to the prepared baking sheet to cool. Repeat with the remaining patties, and then serve immediately.
Pistou soup
Serves: 12
Preparation time: 40 minutes
Cooking time:50 minutes
Borlotti beans:
A variety of kidney bean, this is a large plump bean that is pinkish-brown in color with reddish-brown streaks. Borlotti beans are widely used in Italian cooking and have a sweetish flavour with a smooth creamy texture. They work well in salads, soups and casseroles. The dried variety needs to be soaked in cold water before cooking.
4 tablespoons olive oil
1 onion
3 cloves of garlic
3 medium leeks
1 small fennel bulb
3 carrots
1 stick of celery
3 courgettes
2 sprigs of fresh flat-leaf parsley
2 fresh bay leaves
250 g baby green beans
1 x 400 g tin of chopped tomatoes
1 x 400 g tin of cannellini beans
1 x 400 g tin of borlotti beans
70 g small macaroni
PISTOU SAUCE
5 cloves of garlic
6 sprigs of fresh basil
60 g Parmesan cheese
3 tablespoons extra virgin olive oil
Peel and finely chop the onion and garlic, then trim and slice the leek. Chip and chop the fennel, carrots, celery and courgettes, then pick and roughly chop the parsley leaves.
Heat the olive oil in a large saucepan over a medium heat and sauté the onion, garlic and leek for 5 minutes.
Add the other chopped ingredients, the bay, green beans and chopped tomatoes. Drain and add the beans. Cover with water, season and simmer until the vegetables are tender.
Add the pasta and simmer until cooked, adding water if the soup is too thick.
For the pistou sauce, peel and add the garlic to a pestle and mortar, pick in the basil leaves and add some sea salt. Pound until puréed, then finely grate in the Parmesan and muddle in the extra virgin olive oil to make a paste.
Serve the soup with a dollop of pistou.
The pistou sauce can also be made in a food processor or blender,
Provençale fish soup
Serves: 6
Preparation time:30 minutes
Cooking time:20 minutes
1 pound grouper, cod, or halibut fillet
2 teaspoons saffron
2 tablespoons olive oil
1/2 teaspoon Aromat seasoning
2 medium chopped shallots
1 small diced white leek
1 large minced garlic clove
1 14 ounce can tomatoes
1/2 cup dry white wine
1 1/2 quarts fish stock
1/2 teaspoon seafood seasoning
4 ounces roux
1 teaspoon salt
1/4 teaspoon Tabasco sauce
croutons
Cut the grouper or halibut fillet into small cubes. Season with1/2 of the saffron, 1/2 of the olive oil, and Aromat seasoning.
Pour the remaining olive oil in a heavy bottom soup pot. Add shallots, leek, and garlic and sauté over low heat. Stir in the remaining saffron and the chopped tomatoes. Add the wine, fish stock, and sea food seasoning.
Whisk in the roux to slightly thicken the soup. Allow to simmer for 20 minutes. Season with salt, pepper and Tabasco sauce.
A few minutes before serving, add diced grouper. Simmer the soup for 5 minutes. Serve in soup plates or cups with croutons.
Quinoa and kale burgers
Serves: 6
Preparation time:20 minutes
Cooking time:10 minutes
1 cup cooked quinoa
1 cup bread crumbs (can sub for gluten free oats)
1/2 red onion, diced
1 clove garlic, minced
1 cup kale, shredded
1/3 cup fresh parsley
1 cup carrots, grated
1 15-ounce can cannelini beans, drained & rinsed (or any white bean; chickpeas, northern)
Spice Mix
1/2 cup vegan bbq sauce
1 1/2 teaspoons chili powder
1 1/2 teaspoons cumin
1 teaspoon oregano
1/2 teaspoon sea salt
1/2 teaspoon black pepper
1/4 teaspoon red pepper flakes In a large bowl, combine cooked quinoa and breadcrumbs.
Heat a medium-sized pan on the stovetop with 1 tablespoon olive oil (or 1/3 cup water for oil-free). Sauté the onion and garlic (plus a sprinkle of sea salt and pepper) for about 5 minutes or until translucent. Then transfer to the large bowl.
In a food processor, pulse the kale, parsley and carrots until grated/shredded. Transfer to the large bowl.
Next, add the white beans to food processor and pulse until mashed (doesn’t have to be completely smooth, leave a few chunks). Transfer to large bowl.
In a small mixing bowl, combine all ingredients for spice mix. Pour over burger mixture and mix well. Form 6 burger patties.
You can grill them in a grill pan on the stovetop! You will need some non stick spray or olive oil so they won’t stick. Grill on medium-high heat on each side for 4-5 minutes or until browned. Remember, flip them GENTLY!
OR bake them in the oven on a lined (and sprayed/oiled) baking sheet at 375 degrees F for 7-8 minutes, then gently flip them and bake for another 7-8 minutes or until they’re nice and browned.
Quinoa pilaf with asparagus
Serves: 6
Preparation time:15 minutes
Cooking time:20 minutes
2 cups red quinoa
4 1/2 cups water
1/2 teaspoon salt
1 bunch thin asparagus, cleaned cut into small pieces and blanched
2 tablespoons extra-virgin olive oil
1 teaspoon ground cumin
Juice and zest of 1 lemon
1/2 cup pine nuts, lightly toasted
1 small red onion, finely chopped
½ small bunch fresh basil, chopped
2 sprigs fresh thyme, chopped Place the quinoa in a large strainer. Rinse under cold running water until the water runs clear. Transfer quinoa to large saucepan; add the water and salt. Bring to boil.
Reduce heat to medium-low, cover and simmer until water is absorbed and quinoa is tender, about 20 minutes. Transfer quinoa to large bowl, add asparagus and let sit covered for 5 minutes, fluff with fork. Stir in oil cumin, and lemon juice and zest. Season with salt and pepper.
Add pine nuts, red onion, basil, and thyme to the warm quinoa just before serving.
The quinoa will hold well covered in the fridge for five days, just add the garnishes when you are ready to reheat and serve.
Quinoa vegetarian soup
Serves: 4
Preparation time:15 minutes
Cooking time:20 minutes
1 tbsp olive oil
1 onion, diced
1 carrot, diced
1 stalk celery, diced
1 tsp sea salt
1 tsp fresh cracked pepper
2 cloves garlic, minced
2 tbsp red wine vinegar
1qt vegetable broth
3 leaves bay leaf
2 cups chopped butternut squash
2 cups diced canned tomatoes
1/2 cup quinoa
1 tbsp chopped fresh rosemary
1 tbsp thyme
1 can chickpeas (garbanzo beans), rinsed and drained
2 cups chopped kale, ribs and stems removed In large saucepan, heat oil over medium high heat. Add onion, carrots, celery stalk, salt and pepper and cook until onions are translucent, about 5 minutes. Add the garlic and red wine vinegar; cook 1 minute.
Stir in broth and bay leaves, scraping any brown bits from the bottom of the pan and bring to a boil. Stir in the squash, tomatoes, quinoa, rosemary and thyme. Reduce heat to maintain a simmer. Cook for 15 minutes or until quinoa is soft.
Add chickpeas and kale and cook for an additional 5 minutes. Serve warm with a drizzle of olive oil.
Rambutan fruit smoothie
Serves: 2
Preparation time:5 minutes
The name for this fruit derives from the Malaysian word for ‘hairy’ (rambut) which aptly describes its appearance. In Viet Nam, the rambutan is termed ‘chom chom,’ which means ‘messy hair.’ While the fruit is ripening it is covered with a spiny green outer skin, which turns long and red when fully ripe. Interestingly, the rambutan remains fresher longer when harvested with the branch attached.
Traditional medicinal uses include boosting energy, relieving anemia, reducing pain and keeping the skin supple and young. All of the rambutan plant is used, from the root to the skin of the fruit, the seed and leaves to relieve such ailments as dysentery, diabetes, fever, and hair loss.
3 rambutans (peeled and pitted)
2 cups coconut meat, cut into small pieces
1/3 cup pineapple chunks
1 banana 1. Gather the ingredients.
2. Combine all of the ingredients in a blender and process until smooth.
3. Pour into a tall glass and enjoy.
Red quinoa and apple waldorf salad
Serves: 4
Preparation time:15 minutes
Cooking time:10 minutes
Salad Ingredients:
1 cup red quinoa – cooked to yield 2 – 3 cups
3 stalks of celery, diced
2 large red-skinned, crisp apples, cored and diced with peel
½ cup coarsely chopped fresh Italian parsley
½ cup chopped walnuts
1/3 cup raisins
Waldorf Salad Dressing:
2 tbsp extra virgin olive oil
1 fresh squeezed lemon or lime
1 tsp brown sugar or maple syrup
¼ tsp salt
¼ tsp pepper
¼ tsp cinnamon
1/8 tsp cardamom
¼ tsp allspice 1. Start by cooking the red quinoa and let it cool to maintain that delightful nutty crunch.
2. In a large bowl, combine the cooled quinoa, diced celery, apples, chopped parsley, walnuts, and raisins.
3. In a small dish, whisk together the olive oil, freshly squeezed lemon or lime juice, brown sugar or maple syrup, salt, pepper, cinnamon, cardamom, and allspice. This flavorful dressing will add the perfect balance to the salad.
4. Pour the dressing over the salad and gently toss everything together. Ensure that every ingredient is beautifully coated in the dressing.
5. Serve immediately for a fresh, crunchy experience, or refrigerate until you’re ready to indulge. The vibrant colors and textures will make your table pop with freshness.
6. One remarkable feature of red quinoa is its ability to maintain its shape after cooking, providing that slight nutty crunch that will keep your family coming back for more.
Roasted salmon with white beans tomato and spinach
Serves: 2
Preparation time:10 minutes
Cooking time:15 minutes
1 tablespoon olive oil
2 6-ounces salmon fillets
1 shallot finely chopped
3 sprigs fresh thyme
1/2 cup white wine
14 ounce can crushed or diced tomatoes
15 ounce can white cannellini beans drained
Salt and freshly ground black pepper
3 ounces fresh spinach Preheat the oven to 400 F.
Heat the olive oil on high and add the salmon fillets for 2 minutes on each side. Remove the salmon to a plate and set aside.
In the same skillet, add the shallots and thyme sprigs and cook briefly. Add the white wine and tomatoes and simmer 5 minutes. Place the salmon fillets in the pan on top of the tomato sauce and transfer the pan to the oven. Bake for 6 minutes.
Remove the pan from the oven and transfer the salmon fillets to a plate. Add the white beans to the tomato sauce and heat through. Season to taste with salt and freshly ground black pepper and just before serving, stir the spinach into the mixture to wilt.Discard the thyme springs.
To plate, spoon the tomatoes, beans and spinach to a plate or shallow bowl and top with the salmon.
Roasted tomatoes and red peppers
Serves: 8
Preparation time: 30 minutes
Cooking time:2 hours
2 1/2 pounds firm, ripe roma or plum tomatoes (about 15)
1 whole head of garlic
3 sweet red peppers
1/2 teaspoon each hot pepper flakes and salt
1/3 cup olive oil Immerse tomatoes in large saucepan boiling water 10 seconds or until skins losen. Drain, then chill under running water. Remove core and slip off skins.
Cut tomatoes in half horizontally; squeeze tomatoes gently between hands to extract juice and seeds.
Place tomato flesh in 9-by-13in non metallic baking dish. Break head of garlic into individual cloves; peel cloves and add to tomatoes. Cut peppers in half and remove seeds and white membranes. Cut peppers into 1 1/2-in strips; add to tomatoes. Add olive oil to tomato mixture, tossing to coat ingredients well.
Spread ingredients out in single layer; sprinkle with hot pepper flakes and salt. Roast in 350 degree oven 1 1/2 to 2 hours or until tomatoes are shiny and reduces in volume by about half and no liquid remains in dish. Serve at once or spoon into hot sterilized jars and cover tightly. Refrigerate for up to 1 week or freeze for up to 1 month.
This irresistible appetizer captures the essence of summer in a jar. Serve it as part of an antipasto platter or use it to top crusty bread for instant bruschetta.
Rye bread rugbrod
Serves: 8
Preparation time:1 hour
Cooking time:1 hour
This is a recipe for probably the most famous type of bread in Denmark. Also known as Ruisleipa in Finland.
The recipe is based on a sour dough which takes about 5 days to make. The sour dough can be kept 'alive' and then it is faster to make the a rye bread.
3/4 cup cracked rye kernels
3/4 cup cracked wheat
3/4 cup flax seed/linseeds
3/4 cup sunflower seeds
1 tbsp malt syrup (or dark syrup)
1 1/2 cups Traditional
sour dough
3 1/4 cups water
1 1/2 cups all-purpose flour
1 1/2 cups rye flour
1 tbsp salt
2 tbsp gravy browning (can be omitted) In a large bowl; Add the cracked rye kernels, cracked wheat, flax seeds, sunflower seeds, water, malt syrup and the sour dough. Let it all soak for minimum 8 hours. This can with advantage be done in the evening, so that you can continue the morning after.
After about 8 hours; add the rest of the ingredients and let the rye bread dough rise for about 1.5 hours.
Divide the dough into two portions and pour it into two normal bread pans. Cover the bread pans with some plastic wrap (or a damp dishtowel). Let the dough rise for about 1-2 hours or until the bread pan is full of dough.
Bake the rye breads at 180 C (360 F) for about 1 hour.
When done; remove the breads for the bread pans and let them cool off. When the breads are cooled off; keep them in an air tight container or a plastic bag.
Salmon burgers
Serves: 4
Preparation time: 20 minutes
Cooking time:12 minutes
4 kaiser rolls, or hamburger buns
1 tablespoon butter, softened
1 pound salmon, boned and skinned
1/2 cup seeded and diced red bell pepper
1/2 cup seeded and diced green bell pepper
2 tablespoons chopped green onion
1/4 teaspoon green tabasco sauce
1 tablespoon fresh dill, chopped
to taste salt, ground black pepper
1 egg white
1 tablespoon canola oil
2 teaspoon butter
4 thick slices large tomatoes
1/2 cup tartar sauce
2 cups cole slaw Preheat the broiler. Lightly brush bread with butter. Broil on both sides for about 2 minutes. Set aside.
To prepare the salmon burger mixture:
Cube the boneless and skinless salmon. Chop finely on a cutting board. In a large bowl, combine the salmon with the red and green peppers, green onion, tabasco, salt and pepper to taste. Beat the egg white with a wire whisk until soft peaks form. Fold into the salmon mixture.
Divide into 4 equal portions, shape into patties 3/4-inch thick and 4 inches in diameter.
Refrigerate the patties on a tray until ready to use.
When chilled they hold together better.
Preheat a large nonstick skillet on the stove over medium heat until hot.
Brush the salmon burgers with canola oil on both sides, and carefully place in the skillet. Cook until browned, 3 to 5 minutes. Turn and continue cooking the burgers until they are browned and just cooked through.
PRESENTATION
Arrange each salmon burger on a bun. Top with a slice of tomato, one heaping tablespoon of tartar sauce, 1/4 cup mixed green salad and finish with another piece of bread.
Seafood green onion pancake haemul-pajeon
Serves: 2
Preparation time:15 minutes
Cooking time:12 minutes
https://www.maangchi.com
½ cup all-purpose flour
1 tablespoon potato starch
½ teaspoon kosher salt plus a pinch of salt
a pinch of ground black pepper
¾ cup stock (anchovy kelp stock, chicken stock or vegetable stock), or water
4 tablespoons vegetable oil
12 green onions, roots and tops trimmed to 8 to 9 inches long (to fit your skillet)
4 to 5 ounces (½ cup) seafood (peeled and deveined shrimp, squid, clams), chopped
1 large egg, beaten in a small bowl
1 fresh red pepper, sliced
For dipping sauce:
2 tablespoons soy sauce
1 tablespoon white or apple cider vinegar
½ teaspoon gochu-garu (Korean hot pepper flakes)
1 green onion, chopped
1 teaspoon toasted sesame seeds
dipping sauce:
1. Put soy sauce, vinegar, gochu-garu, green onion, and sesame seeds in a small bowl.
2. Mix and set it aside.
3. Prepare pancake ingredients:
1. Combine the chopped seafood, pinch of salt and a pinch of ground black pepper in a small bowl. Mix it well and set aside.
2. Combine flour, potato starch, ½ teaspoon salt, and ¾ cup stock (or water) in a large enough to accommodate the green onions. Mix with a whisk until smooth.
Make green onion pancake:
1. Heat 2 tablespoons of the vegetable oil in a large nonstick skillet over medium-high heat and swirl to coat evenly.
2. Add the green onions to the batter to coat them. Using tongs or your hand, place them side by side in the skillet, alternating white end to green end, so they form a neat rectangle.
3. Add the seafood to the leftover batter in the bowl. Using your hands or tongs, spread the battered seafood on top of the battered scallions, scraping out any excess batter remaining in the bowl.
4. Add the sliced red pepper and pour the beaten egg over top of the pancake in the skillet.
5. Quickly wash your hands!
6. Reduce the heat to medium and cook for about 6 minutes, until the bottom is light brown and crispy.
7. Turn the pancake over with a large spatula. Drizzle the remaining 2 tablespoons vegetable oil around the edges of the skillet. Lift one edge of the pancake with your spatula and tilt the skillet so that the oil flows underneath the pancake. Cook for another 3 minutes until nicely browned and crisp.
8. Turn the pancake over again. Turn up the heat to medium high heat and cook for 1 minute, until the bottom turns crunchy.
9. Transfer to a large plate, with the egg and seafood side up. Serve right away with the dipping sauce.
How to eat:
1. Mix the dipping sauce with a spoon. You can cut up the large pancake into several pieces before eating. Take 1 piece to a small individual plate and drizzle some dipping sauce with the spoon and eat. If you don’t want to precut the pancake, you can use your chopsticks to tear off a chunk of batter with a green onion and seafood, and then eat it with the dipping sauce. I prefer the second way because I love to eat the whole cooked green onion.
Shrimp-tortellini pesto
Serves: 6
Preparation time: 20 minutes
Cooking time:15 minutes
For the pesto:
1 cup stemmed basil
1/4 cup grated Romano cheese
1/4 cup pine nuts
2 teaspoons fresh parsley
3 teaspoons olive oil
1 clove minced garlic
2 teaspoons melted butter
1 pound cleaned shrimp
1 clove minced garlic
1 large tomato, diced
salt and pepper to taste
1 pound tortellini Pesto:
Combine first six ingredients. Puree in a blender. Transfer to a bowl.
In a 12 inch sauté pan, over high heat, quickly sauté shrimp with butter, garlic and tomato. Season with salt and pepper. Toss and stir constantly.
Cook tortellini in salted boiling water. Drain, and add immediately to pesto mixture.
Toss thoroughly. Spoon on plates, and top with shrimp and tomato. Serve hot.
Skillet chicken and rice
Serves: 4
Preparation time: 15 minutes
Cooking time:20 minutes
454 g (1Lb) skinless boneless chicken breasts, cut into cubes;
300 ml (10oz - 1can) condensed chicken broth;
125 ml (½ cup) water;
250 ml (1 cup) carrots, sliced;
250 ml (1 cup) green beans, cut;
2 ml (½ tsp) dried basil leaves, crushed;
2 ml (½ tsp) garlic powder;
175 ml (3/4 cup) uncooked regular long-grain white rice
1/2 cup steamed green peas
In a non-stick skillet over medium high heat, cook chicken until browned, stirring often, set aside chicken.
Add broth, water, carrots, green beans, basil and garlic powder. Heat to a boil.
Stir in rice. Cover and simmer over low heat 5 minutes. Return chicken to pan.
Cover and simmer 15 minutes or until chicken and rice are done. Garnish with peas and serve.
Slow-roasted tomatoes
Serves: 6
Preparation time:10 minutes
Cooking time:2 hours
Tomatoes Pre-heat the oven to 120°C – 250°F.
Take any quantity of ripe, red tomatoes. With the tip of a knife, cut the green stem end out of each one, pulling out a little triangular plug of core.
Halve the tomatoes and squeeze the juice and seeds out of each half.
Place the seeded tomato halves on a baking tray, cut side up. Sprinkle salt, and grind pepper, into the hollow halves. Drizzle with good olive oil.
Is there basil in your fridge, oregano, rosemary growing in a windowsill pot? Chop up a little – it doesn’t take much – and smash a clove or two of garlic along with it. Spoon 1/8 to 1/4 teaspoon of the fresh herb mixture into the hollows of the tomatoes. Salt again, lightly.
Now put the loaded baking tray into the oven, shut the door, and come back in about four hours. Roasting time may vary according to your oven. A delicious aroma will arise in the kitchen about 2 hours into the roasting, but don’t take the tomatoes out yet (you’re allowed to peek, though). The tomatoes should be moist, slightly leathery at the edges but not dried out. There should be a small amount of liquid in the baking tray.
Once cooled, store them in a clean, dry glass jar and keep refrigerated. They will last up to two weeks.
Now, what do you do with these gourmet tomatoes?
Layer one or two halves into a sandwich, with other fillings.
Chop and add some to a cheese omelet or scrambled eggs
Top pizza or bruschetta with grated mozzarella and roasted tomato halves
Drop a couple into any stew 15 minutes before the end of cooking time
Coarsely chop and add 3 halves to a quiche filling
Add 4 chopped halves to your next batch of bread (add some chopped scallions, too)
Serve them plain as mezze, with olives and another raw salad vegetable or two
Smoked salmon salad
Serves: 4
Preparation time: 15 minutes
10 ounces baby spinach, cleaned, drained
8 ounces smoked salmon
8 slices Swiss cheese
For dressing:
1/2 cup olive oil
1/4 cup wine vinegar
1 teaspoon honey
1/4 teaspoon salt
1/8 teaspoon white pepper
Trim stalks from spinach and shred leaves finely. Place in a large bowl. Cut smoked salmon and cheese into matchstick strips.
Heat the dressing ingredients in a pot. Bring to boil. Pour hot dressing over spinach and toss well.
PRESENTATION
Divide spinach among cold salad plates. Top with salmon and cheese. Vary the amount of spinach and cheese if desired.
Sopa negra
Serves: 6
Preparation time:10 minutes
Cooking time:3 hours
1 lb. dried black beans Sometimes you can find fresh, raw beans in Costa Rica!
1 tablespoon oil
1 medium onion peeled and chopped
1 cup chopped celery1 cup chopped carrots
1 red bell pepper seeded and chopped
1 jalapeno pepper seeded and chopped small
1/2 cup chopped cilantro
2 cloves garlic pressed or minced
8 cups or more chicken broth
1 teaspoon ground ginger
½ teaspoon ground cumin
salt and pepper
2 hard-boiled eggs sliced in quarters
1 radish sliced thinly
1 avocado sliced thinly
A few dices of red bell pepper
A dollop of sour cream per dish Wash the beans and place in a large stockpot.
Cover with water and bring to a boil.
Boil for three minutes and then turn off the heat and allow to sit for one hour.
While waiting for the beans, saute in canola oil, the onion, celery, carrot and peppers. Once they soften add the garlic.
Drain and rinse the beans and then return to the pot.
Add the broth and the sautéed vegetables, ginger, salt and pepper and the cilantro.
Bring to a boil and then turn the heat down, partially cover and simmer until the beans are tender.
This should take about 2 to 3 hours.
Garnish with a spoon of sour cream, a slice of avocado, chopped green onions, sliced radishes, chopped hard cooked egg and a bit of diced red pepper.
Serve with warm corn tortillas.
Spinach and feta-stuffed portobellos with lemony rice
Serves: 4
Preparation time: 30 minutes
Cooking time:30 minutes
4 portobello mushrooms, trimmed
Pinch each salt and pepper
2 tsp (10 mL) olive oil
2 shallots, diced
2 cloves garlic, minced
1/2 tsp (2 mL) fresh thyme
10 cups (2.4 L) packed baby spinach, chopped
2 tbsp (30 mL) golden raisins
1/4 cup (60 mL) crumbled Light feta cheese
3 tbsp (45 mL) shreddded part-skim mozzarella cheese
2 tbsp (30 mL) sliced natural almonds
Mixed Lemony Rice:
1 cup (250 mL) 15-minute rice, blend
1/4 tsp (1 mL) salt
2 tbsp (30 mL) chopped fresh chives
4 tsp (18 mL) lemon juice
Lemon Yogurt Sauce:
1 tbsp (15 mL) chopped fresh mint
1/2 tsp (2 mL) grated lemon zest
Mixed Lemony Rice: In large saucepan, cook rice with salt according to package directions. Stir in chives and lemon juice.
Meanwhile, arrange mushrooms, stemside up, on lightly greased rimmed baking sheet. Bake in 450 F (230 C) oven until browned and tender, about 15 minutes. Using tongs, tip mushrooms to discard any liquid; pat dry with paper towels. Sprinkle with salt and pepper.
Meanwhile, in skillet, heat oil over medium heat; cook shallots, garlic and thyme until garlic is fragrant, 1 minute. Add spinach; cook, stirring occasionally, until wilted, 3 minutes. Add raisins; cook, stirring, until no liquid remains, about 2 minutes. Remove from heat. Stir in feta cheese. Spoon into mushrooms. Sprinkle with mozzarella cheese and almonds. Bake until cheese is melted and almonds are browned.
Lemon Yogurt Sauce: In bowl, stir together yogurt, mint and lemon zest. Serve with stuffed mushrooms and rice.
Split pea soup
Serves: 6
Preparation time:30 minutes
Cooking time:30 minutes
6 Tbsp butter or olive oil, divided
2 cups chopped leeks, white and green parts
2 cups (½-inch) diced carrots
1½ cups chopped yellow onion
1 Tbsp minced garlic
1 lb dried green split peas
8 cups chicken or vegetable stock
1 smoked ham hock
2 tsp kosher salt
1 tsp freshly ground black pepper
8 fresh thyme sprigs, tied with kitchen twine
2 large bay leaves
12 oz smoked sausage, halved lengthwise and sliced diagonally into ¼-inch-thick pieces
Minced fresh parsley, for garnish Heat ¼ cup of the butter oroil in a large ot or Dutch oven over medium-high. Add leeks, carrots and onion; cook 8 minutes, stirring occasionally. Stir in garlic; cook 1 minute. Stir in peas to coat; cook 1 minute. Add stock, 2 cups water, ham hock, salt, pepper, thyme and bay leaves. Bring to a boil, reduce heat and simmer, partially covered, 1¼ hours, stirring occasionally, or until peas are very tender and falling apart. (Stir bottom of the pot to be sure soup doesn’t stick.)
Discard thyme, bay leaves and ham hock. Transfer 2 cups soup to a food processor fitted with a steel blade; puree. Return puree to pot. Stir in more stock or water if soup is too thick.
Heat remaining 2 Tbsp butter or oil in a medium saute pan over medium. Add sausage; cook 5–6 minutes or until browned, tossing occasionally. Serve soup garnished with sausage and parsley.
Summer squash skins with garlic bread crumbs
Serves: 4
Preparation time: 20 minutes
Cooking time:20 minutes
Olive oil cooking spray
4 cloves garlic, chopped
1/4 cup fresh bread crumbs
3 1/2 pounds zucchini or combination of zucchini and yellow crookneck squash, each no longer than 6 inches
1 tablespoon butter
1 tablespoon extra-virgin olive oil
Kosher salt and freshly ground black pepper to taste
3 tablespoons chopped fresh parsley 1. Preheat oven to 400°F. Spray a small baking sheet with olive oil cooking spray. Combine garlic and bread crumbs and spread evenly on the baking sheet. Spray again with olive oil cooking spray and bake 10 to 15 minutes or until nicely browned. Stir a few times to toast evenly.
2. Meanwhile, trim ends of the squash. Holding each squash upright (vertically,) slice off the skin into long, narrow slices all around. (You should have about 1 1/4 pounds.) Cut slices into long strips, about 1/4 inch wide. Use the inside pulp for Zucchini Pancakes.
3. Put butter and oil in a large skillet or wok over medium high heat. Add squash strips, raise heat to high, and toss. Cook, tossing occasionally, until squash are just beginning to soften but are still slightly crunchy, about 5 minutes.
4. Add garlic bread crumbs, and parsley, toss, and serve.
Sweet Potato Black Bean Burritos
Serves: 4
Preparation time: 20 minutes
Cooking time:1 hour
2 lg sweet potatoes
salt and freshly ground pepper, to taste
1 can black beans, rinsed and drained
1/2 t cumin
3 eggs + 3 egg whites
splash of milk
guacamole (1 avocado's worth, or 1/3 of the recipe)
whole wheat tortillas (8-10)
salsa
goat cheese
Preheat oven to 350 F. Wash sweet potatoes, poke them with a fork a few times, and wrap them in foil. Place on a cookie sheet and roast for about 1hr, until they're soft and easily pricked with a fork. Set aside and let cool, then cut into a rough dice. Transfer to a bowl and mash with a little salt and freshly ground pepper.
Place black beans into a bowl, season with cumin, salt and freshly ground black pepper. Roughly mash with a fork, or puree in a food processor.
Preheat a large skillet over medium low heat. Add eggs and whites in a small bowl, a splash of milk and a bit of salt and freshly ground pepper. Once the pan is warmed, cook eggs slowly, stirring quite often, until they have just started to set. Turn off the heat.
To assemble burritos, place tortillas in a damp paper towel and microwave for 15-30 seconds.
On each burrito, place 3 to 4 T black bean mash, 1/3 c roasted sweet potatoes, 1/4 of the eggs and 2-3 T guacamole. Wrap up the tortillas to enclose filling, then top with salsa and goat cheese.
Tartar of asparagus avocado and tomato
Serves: 4
Preparation time:30 minutes
Cooking time:10 minutes
12 medium green asparagus
2 avocados
2 tomatoes
1 shallot
1/2 lemon
1 teaspoon of capers
1 bunch of chervil
1 sprig of tarragon
4 tbsp olive oil
2 tablespoons old wine vinegar
1/2 tsp togarashi seasoning
1 tsp ponzu
salt pepper Remove the ends of the asparagus, peel their stems if they are large. Cook them for 8 to 10 minutes (depending on their size) in salted boiling water. Drain them then refresh them under cold water and drain again. Cut the stems into slices and reserve the tips.
Scald the tomatoes for 20 seconds to peel them easily. Seed them and cut the flesh into small dice.
Peel the avocados, cut them in half, remove the pits. Cut the flesh into small cubes and combine with the lemon immediately. Chop the herbs, peel and mince the shallot.
In a bowl, prepare a vinaigrette with the olive oil, vinegar, salt, pepper, togarashi seasoning and ponzu.
In a salad bowl, mix the asparagus rings with the shallot, herbs, capers, diced tomato and avocado.
Season the vegetable tartar with the vinaigrette. Mix then and form 4 small domes on 4 plates.
Decorate with the reserved asparagus tips. Serve the tartareimmediately.
Thai quinoa salad
Serves: 6
Preparation time:10 minutes
Cooking time:15 minutes
Salad:
2 cups quinoa
4 cups vegetable broth
1 1/2 cups shredded red cabbage
1 cup carrots, julienned (matchsticks)
1/2 cup cilantro, chopped
4 Thai basil, minced
1/2 cup green onion, cut at a bias
1/2 cup dry roasted unsalted peanuts, chopped
4 lime wedges for garnish
Dressing:
Lime juice, 2 limes
1/4 cup all natural creamy peanut butter
3 tbsp tamari
2 tbsp honey
1 tsp toasted sesame oil
1 tsp olive oil
Water to thin Place 2 cups of quinoa and 4 cups of broth in a saucepan with a tight-fitting lid and bring to a boil. Reduce to a simmer,cover and cook until all the liquid is absorbed; about 15 minutes. Set aside and let cool for 10 minutes.
In a medium bowl,combine shredded cabbage, matchstick carrots, cilantro, basil and green onions. Set aside.
In a blender, combine ingredients for dressing and mix until creamy.
Add water to thin,if necessary.
To assemble,mix half of the dressing with the quinoa in a serving bowl. Add prepared vegetables and herbs,stirring gently to combine.
Taste test and add more dressing if needed or desired. Garnish with roasted peanuts,extra cilantro,and a few lime wedges.
The palm tree
Serves: 6
Preparation time: 20 minutes
1 large mango
1 avocado, firm
Hearts of palm
1 lemon
basil leaves Peel the mango and avocado.
Cut them into thin strips.
Arrange on a large white plate, alternating slices of mango and avocado.
Cut the hearts of palm into pieces and arrange on the plate along a curve in the shape of palm.
Do not delay watering your palm with lemon juice!.
Decorate the base of the palm with a chiffonade of basil.
Serve chilled.
The pan-seared salmon
Serves: 2
Preparation time:20 minutes
Cooking time:12 minutes
two 8-oz salmon fillets with skin on
Brine: 3 Tablespoons of salt dissolved in 4 cups of water
1 teaspoon vegetable oil
1 recipe Sauce beurre blanc
Steamed red potatoes.
parsley for garnish Immerse the salmon fillets in the cold brine for 15 minutes. Make the sauce while the salmon is in the brine.
Remove from the solution, pat to dry the excess moisture ensures that the fillets will cook to a golden brown.
Start the fillets skin side down in a cold oiled pan allows the interior to start cooking through gently; then, when the pan is fully hot, flip the fillets so that a crust can form on the flesh side and the fish can finish cooking through, about 10 minutes for a 1-inch thick fillet. Remove the skin.
Serve with steamed potatoes and beurre blanc.
Toasted corn with cherry tomato and edamame salad
Serves: 4
Preparation time:30 minutes
Cooking time:30 minutes
1 cup frozen shelled edamame
5 Tbs. extra-virgin olive oil
2-1/4 cups fresh corn kernels (from about 3 medium ears)
2 Tbs. plain low-fat yogurt
2 Tbs. fresh lemon juice
1 tsp. clover honey
1/2 tsp. minced garlic
Kosher salt
Freshly ground black pepper
1 heaping cup quartered cherry tomatoes (about 15)
1/4 cup very thinly sliced fresh mint
1/4 cup very thinly sliced fresh basil Cook the edamame according to package directions. Drain and set aside to cool completely.
Heat 1 Tbs. of the oil in a large skillet over medium heat. Add the corn and cook, stirring occasionally, until the kernels are golden brown in patches, about 9 minutes. Transfer to a bowl to cool.
In a small bowl or liquid measuring cup, whisk the yogurt, lemon juice, honey, garlic, and 1/4 tsp. salt. Slowly pour in the remaining 4 Tbs. olive oil, whisking constantly until blended. Season to taste with salt and pepper.
In a medium serving bowl, combine the cooled edamame and corn, the tomatoes, and the herbs. Gently toss. Add half of the vinaigrette and toss again. Add more vinaigrette and salt and pepper to taste. Serve at room temperature.
Tofu patties
Serves: 4
Preparation time:15 minutes
Cooking time:15 minutes
❗You may need to press the tofu for 15 minutes to remove excess water.
❗Feel free to add your favourite herbs and spices to the recipe to get your favorite flavour.
❗ For the patties to hold together place patties mixture in to the fridge for 15-30 minutes.
14oz | 400g | 1 block firm tofu
4oz | 130g | 1 small potato
3tbsp brown rice flour or any flour of your choice
1oz | 40g | 3/4 cup grated carrot
2tbsp chopped green onion
1 garlic clove
Seasonings:
1/4tsp chilli flakes
2oz | 60g | 1 cup breadcrumbs, panko, or chickpea crumbs
salt to taste
Dipping sauce ingredients:
1oz | 30g | 1/2 cup parsley or cilantro
1tbsp lemon juice
4oz | 115g | 1/2 cup vegan mayonnaise
black pepper
Peel and grate potato.
Mash the block of tofu in a bowl. Add the grated potato, flour, grated carrot, green onion and minced garlic.
Season with salt and chilli flakes.
Add the breadcrumbs. Mix well and set aside while making the dipping sauce.
In a blender, combine parsley, lemon juice and vegan mayonnaise and black peppr. Blend until smooth. Transfer to a bowl.
Shape tofu mixture into 3oz, 70g patties about half inch thick.
Coat patties with breadcrumbs.
Heat a little oil in a non stick skillet. Fry tofu patties 5 to 7 minutes on each side, until golden brown and crispy.
Top with the prepared sauce and enjoy.
Tomato aspic
Serves: 8
Preparation time: 15 minutes
Cooking time:5 minutes
4 cups tomato juice
2 cups chicken stock
1/2 teaspoon lemon rind
1 teaspoon Worcestershire sauce
1 teaspoon salt
3 envelops unflavored gelatin
3/4 cup water
1 cup diced celery In a large saucepan, heat tomato juice and chicken stock until hot. Stir in lemon rind, Worcestershire sauce and salt.
In a small bowl, combine gelatin with water. Set for 5 minutes. Stir in hot tomato mixture. Add celery.
Pour into ring mold or individual decorative molds.
Refrigerate to set. Dip mold in hot water for a few seconds. Unmold on platter or plates.
Tomato phyllo tart
Serves: 10
Preparation time:30 minutes
Cooking time:35 minutes
12 14-by-18-inch or 24 9-by-14-inch sheets phyllo dough
1/4 cup extra-virgin olive oil
1 tablespoon plain dry breadcrumbs
2 tablespoons prepared pesto
3/4 cup crumbled feta cheese, (about 4 ounces)
1 large red tomato, cut into 1/4-inch slices
1 large yellow tomato, cut into 1/4-inch slices
1/2 teaspoon kosher salt, or to taste
Freshly ground pepper, to taste
10-12 small basil leaves Preheat oven to 400°F. Line a 17 1/2-by-12 1/2-inch baking sheet with parchment paper. Lay one large sheet of phyllo on the prepared pan. (If using the smaller size, slightly overlap two sheets on the pan to form a rectangle.) Keep the remaining phyllo covered with plastic wrap or wax paper and a damp kitchen towel.
Lightly coat the phyllo surface with oil using a pastry brush. Sprinkle with 1/4 teaspoon breadcrumbs. Repeat this step, layering the remaining phyllo on top. Brush the final sheet with oil. Carefully roll about 3/4 inch of each side toward the center to form the outer rim of the tart.
Using the same brush, paint pesto evenly on the surface of the tart. Sprinkle about half of the crumbled feta cheese over the pesto layer. Arrange tomato slices, alternating colors, over the pesto layer; season with salt and pepper. Sprinkle the remaining cheese over the top.
Bake the tart until the crust turns brown and crispy, 30 to 35 minutes. Let cool in the pan on a wire rack for 5 minutes.
To serve, lift the parchment paper and slide the tart onto a cutting board or large platter. Scatter basil leaves on top. Serve warm or at room temperature.
Tomato stuffed with creamy cheese with gazpacho
Serves: 4
Preparation time: 20 minutes
Cooking time:10 minutes
4 pear tomatoes or tomatoes from the Canary’s
300 g of creamy goats cheese
200 ml of tomato juice
extra virgin olive oil
apple vinegar
50 g toasted almonds
50 g toasted hazelnuts
25 g pine nuts
salt, pepper and basil
parsley or chives for decoration Clean the tomatoes and cut the top off. Empty the inside with the help of a spoon, keeping the pulp and top. Preheat the oven to 180 degrees.
Blend the pulp with a hand blender, adding oil, basil, the tomato juice, a bit of sugar, salt, pepper, and a teaspoon of apple vinegar and dried fruits. When it’s mixed, add a little more salt and store the gazpacho in the refrigerator. Stuff the creamy cheese inside the tomatoes, cover it with the lid chopped off earlier and add some pepper and oil. It will be inserted in the oven for 10 minutes at 180 degrees for it to scald and the cheese to melt.
Presentation
Pour the gazpacho into soup bowls and place the tomatoes on top, sprinkle a bit of parsley or chives over, and decorate it with a basil leaf. Serve immediately when cold.
Tomato water
Serves: 4
Preparation time:10 minutes
So, what is Tomato Water is the flavorful, fragrant liquid that releases from ripe tomatoes when they're cut. So, the stuff that ends up all over your cutting board when you're slicing tomatoes. Which is such a waste really, because it has SO much flavor.
Use it to make cocktails, flavorful sparkling water, dressings, pasta and more.
4 large fresh tomatoes or 5-7 medium
1 teaspoon sea salt Set a fine-mesh strainer over a large bowl, and line the strainer with cheesecloth.
Add the tomato water ingredients to a blender or food processor, and pulse until pulpy or finely chopped. (You may need to cut the tomatoes or in large chunks to get it next to the blade. If you do, make sure to pour any extra juice in with them!)
Pour the mixture into the prepared strainer, and refrigerate for at least 8 hours, or up to a day.
Tip: for clear tomato water, don’t press or stir the pulp.
Keep in a sealed container in the refrigerator for up to 3 days.
A favorite application for Tomato Water is, by far, the Farmers Market cocktail. It's like a wine-based Bloody Mary, and it might be my favorite libation ever.
Mix 5 ounces California Pinot Noir,Gamay, Cinsault, Grenache, Counoise
with 3 ounces tomato water. Add
Dash of sea salt, and Ice. Garnish with: tomato + basil + fresh mozzarella on toothpick
*make a “Spicy Farmers Market” by adding 3 slices of fresh jalapeno or serrano pepper.
how to make tomato water and wine bloody mary
A favorite application for Tomato Water is, by far, the Farmers Market cocktail. It's like a wine-based Bloody Mary, and it might be my favorite libation ever.
You can double this recipe if you have a bowl + strainer big enough. You can add fresh herbs or peppers or even an onion. It's your tomato goodness, after all. Once you try it, I'm pretty sure you'll be making it again.
You can also use the water to make a more traditional Bloody Mary with vodka, use it in vinaigrette + salad dressing for knockout flavor, or use it in place of vegetable stock.
You can make Tomato Sorbet. You can even drink it by itself, which is what I often do. Sometimes with a little ice and a squeeze of lemon or a splash of club soda. Sometimes straight - no chaser.
You can double this recipe if you have a bowl + strainer big enough. You can add fresh herbs or peppers or even an onion. It's your tomato goodness, after all. Once you try it, I'm pretty sure you'll be making it again.
NOTES
Use the remaining solids for pasta, salsa, soups or smoothies.
Store refrigerated in a sealed container for up to 3 days. Recipe can be doubled.
Tomatoes provencale
Serves: 4
Preparation time: 15 minutes
Cooking time:25 minutes
4 tomatoes
3 tablespoons breadcrumbs
2 clove garlic, finely chopped
1 tablespoon chopped parsley
to taste salt and pepper
2 tablespoons olive oil Wash tomatoes. Cut the tomatoes in half crosswise, discarding the cores.
Put them in a buttered baking dish. In a separate bowl, combine the breadcrumbs, garlic, parsley, salt, pepper, and oil, blending well to form a crumbly mixture.
Sprinkle breadcrumb mixture over the tomatoes. Bake at 350 degrees until the tomatoes are tender.
Tomatoes stuffed with goat cheese
Serves: 4
Preparation time: 20 minutes
Cooking time:15 minutes
4 medium tomatoes, firm
10 ounces fresh goat cheese
fresh ground pepper, to taste
1 large egg
1 egg yolk
1 tablespoon fresh basil, chopped
3 tablespoons bread crumbs
1/4 cup Parmesan cheese, grated Preheat oven at 400 degrees.
Slice stem end off tomatoes. Scoop out seeds and some meat. Place tomatoes upside down on paper towels to drain liquid.
Soften goat cheese. Season with pepper. Add eggs and basil. Mix well. In another bowl, combine bread crumbs and cheese.
Fill tomatoes with goat cheese mix.
Sprinkle Parmesan mixture on top. Bake on oiled cookie sheet for 10 minutes. Broil to brown.
Tuna and white bean salad
Serves: 4
Preparation time: 15 minutes
or
Mix with pasta and green beans for a spin on Pasta Nicoise
1 can (15 to 15 ½ ounces) white cannellini beans,
rinsed, drained
1/2 cup thinly sliced red onion, halved
1 can (6 ounces) tuna in olive oil (drain; reserve oil)
1 cup diced plum tomatoes
1/2 cup pitted Kalamata olives
2 tablespoons chopped Italian parsley
1 tablespoon lemon juice
½ teaspoon grated lemon zest
¼ teaspoon each salt and freshly ground black pepper
2 cups torn arugula leaves
4 thick flatbreads 1. In a bowl, combine cannellini beans, red onion, tuna, tomatoes, olives, chopped parsley, 2 tablespoons of the reserved olive oil, lemon juice, lemon zest, salt, and pepper, tossing gently to combine. Stir in arugula.
2. Preheat grill or heat grill pan. Brush flatbreads lightly with the remaining reserved olive oil. Grill until lightly browned, about 2 minutes per side. Cut flatbreads in halves or quarters. Serve with salad.
Each serving contains about 480 calories, 31 grams of protein, 51 grams of carbohydrate, 16 grams of total fat (3 grams saturated), 7 grams of fiber, 27 milligrams of cholesterol, and 1,273 milligrams of sodium.
Tuna salad sandwiches
Serves: 4
Preparation time:15 minutes
Mayonnaise, lemon juice or vinegar and seasonings.
Stuff tuna salad in hollowed out tomatoes or avocado halves for a fresh take on lunch.
Swap out the tuna for chicken or ham, adding some Dijon mustard with the mayonnaise in the dressing.
2 cans (6 oz each) tuna in water, drained
1/2 cup chopped celery
1/4 cup chopped green onion
1/2 cup mayonnaise
1 teaspoon lemon juice
1/4 teaspoon salt
1/4 teaspoon pepper
8 slices bread In a medium bowl, mix the tuna, celery, onion, mayonnaise, lemon juice, salt and pepper.
Spread tuna mixture on 4 bread slices, toasted or plain. Top with remaining bread slices.
Tuna tartare with grapefruit vinaigrette and sorbet
Serves: 4
Preparation time: 1 hour
I think the citrus tang tastes best in summer, but you can use this recipe year-round, as long as the tuna you buy is the very best quality available.
grapefruit sorbet:
1/2 cup fresh-squeezed grapefruit juice
1/2 cup water
1/2 cup ginger, minced (if you can find the pickled variety, use that)
1/4 cup sugar
1 Tablespoons horseradish
grapefruit vinaigrette:
4 large grapefruit segments
4 Tablespoons fresh cilantro leaves
1 Tablespoon ginger, minced (again, try to find pickled)
1 Tablespoon champagne vinegar
1 jalapeno, minced
1/4 Teaspoon horseradish
For the tartare:
3/4 pounds tuna
2 Tablespoons extra virgin olive oil
Pinch of salt Make grapefruit sorbet:
Combine all ingredients in an ice cream maker and process until firm.
Make grapefruit vinaigrette:
Crush grapefruit segments, then add other ingredients, including salt and pepper to taste.
For the tartare:
Chop the tuna coarsely, then, in a chilled metal bowl, combine it with the oil and salt.
To Assemble:
Pour the grapefruit vinaigrette over the tuna, toss lightly, and mold the mixture onto the center of a plate.
At Mantra, we garnish the plate with cucumbers in yogurt and marinated radishes, but feel free to add any cold salad fixings.Top with a melon ball-sized scoop of sorbet.
For an upscale touch, put a teaspoon of osetra caviar on top to finish.
Ugali corn fufu
Serves: 5
Preparation time:5 minutes
Cooking time:15 minutes
It is often called Sadza in Zimbabwe, pap in South Africa, Ugali in Tanzania, in Uganda, it’s called Posho. It is also popularly known as Nshima and mielie pap.
2 cups maize flour (coarse cornmeal)
4 cups water
½ teaspoon of salt Boil – Add about 4 cups of water to a large heavy-bottomed saucepan. Add ½ teaspoon of salt. Bring to a boil, remove a cup of water, and set aside.
Add Cornmeal – Stir in the cornmeal a little at a time with a wooden spoon until it’s all in the pot. Keep stirring to prevent lumps. To avoid burning, you may have to take the saucepan off the heat while removing lumps.
Reduce heat and cook on low until the mixture thickens.
Final Stretch – Add the remaining boiled water, reduce the heat, cover, and simmer for 10 more minutes. Add some more water if it looks like it needs it. Turn off the heat.
Serve – Scoop out balls of the ugali mixture with a small bowl. Roll it into a ball by rolling it around the bowl. Or shape it by wrapping it in a plastic wrap. Serve ugali while hot with Kachumbari, nyama choma, sukuma wiki, or your favourite dishes.
Vegetable barley soup
Serves: 5
Preparation time:15 minutes
Cooking time:40 minutes
2 tablespoons olive oil (30 ml)
1 onion, cut in 1/4-inch dice
1 clove garlic, minced
2 carrots, cut in 1/4-inch dice
2 celery stalks, cut in 1/4-inch dice
1 19 oz -can plum tomatoes, chopped
4 sprigs of fresh thyme
4 cups chicken broth (1 L)
1/2 cup pearl barley (125 ml)
2 bay leaves
Salt and pepper
Put a soup pot over medium-high heat. Add olive oil and onions and sauté for 5 minutes over medium heat while stirring occasionally. Add garlic, carrots and celery and continue to sauté until softened.
Add tomatoes, thyme, chicken broth, barley and bay leaves and simmer until the barley is tender, about 30-40 minutes. Season with salt and pepper.
Vegetarian burritos
Serves: 4
Preparation time: 20 minutes
Cooking time:10 minutes
8 10-inch flour tortillas
1 tablespoon olive oil
1 medium carrot, scraped and shredded
1 small onion, chopped
1 clove garlic, pressed
1-8 ounce can tomato sauce
1 10-ounce package frozen, chopped broccoli, thawed and well drained
1 10-ounce package whole kernel corn, thawed and drained
1 15-ounce can black beans, rinsed and drained
1 tablespoon chili powder
1/2 teaspoon salt
1/4 teaspoon ground cumin
dash of hot sauce
18- ounce package shredded cheddar cheese Heat tortillas according to package directions. Heat olive oil in large skillet. Add carrot, onion and garlic; cook stirring constantly, 2 minutes.
Stir in tomato sauce and next 7 ingredients; cover and simmer 5 minutes.
Spoon 1/2 cup vegetable mixture down centers of warm tortillas; sprinkle with 1/4 cup cheese.
Fold opposite sides over filling, securing with a wooden pick if necessary.
Serve immediately with salsa and guacamole.
Whole grain soda bread
Serves: 8
Preparation time:20 minutes
Cooking time:1 hour
1/4 cup millet flour
1/4 cup quinoa flour
1/4 cup amaranth flour
1 cup old-fashioned oats, plus 1 Tbsp for topping
2 1/4 cups buttermilk, divided, plus more for brushing
1 Tbsp. vegetable oil, plus more for pan
4 cups whole wheat flour
2 tablespoons ground flaxseed
2 teaspoons salt
2 teaspoons baking soda
1/4 cup sunflower seeds, plus 1 Tbsp for topping
4 tablespoons unsalted butter, softened
3 tablespoons molasses
1. Mix millet, quinoa, amaranth, 1 cup oats, 1 cup buttermilk, and 1/2 cup water in a small bowl. Allow the sticky mixture to rest 30 minutes.
2. Meanwhile, preheat oven to 350°F. Lightly oil an 8"-diameter cast-iron skillet or cake pan.
In a large mixing bowl, mix whole wheat flour, ground flaxseed, salt, baking soda, and 1/4 cup sunflower seeds, soft butter, molasses, 1 1/4 cups buttermilk, remaining 1 Tbsp. oil AND the prepared oat mixture. Mix with a wooden spoon until dough is smooth, homogenous, and still slightly sticky.
3. Form dough into a ball and place in prepared pan. Brush with buttermilk; top with more oats and sunflower seeds. Cut a large X into the top and bake until golden brown and an instant-read thermometer inserted into the center of loaf registers 190°F, about 1 hour or longer. Let cool in pan.
whole wheat irish soda bread with bulgur
Serves: 12
Preparation time:30 minutes
Cooking time:1 hour
120 grams (about 3/4 cup) medium (#2) bulgur
1 cup boiling water
460 grams (about 3 2/3 cups) whole wheat flour
8 grams baking soda (1 1/2 teaspoons)
10 grams salt (about 1 1/2 teaspoons)
2 cups buttermilk (more as needed) 1. Place the bulgur in a bowl and pour on 1 cup boiling water, or enough to cover the bulgur by about 1/2 inch. Cover the bowl and allow the bulgur to sit for 30 minutes, until all the water has been absorbed and the grains are tender.
2. Meanwhile preheat the oven to 450 degrees and line a 9 inches round cast iron pan or a baking sheet with parchment.
3. Place the flour in a large, wide bowl and sift in the baking soda and salt. Mix in with your hands or with a wide spatula. Make a well in the middle of the flour and pour in the buttermilk. Add the bulgur to the well, then mix in the flour from the sides of the bowl to the center using a wide rubber spatula, a wide wooden spoon or your hands, turning the bowl and sweeping the flour from the sides into the buttermilk. Mix until the bulgur and buttermilk have been incorporated into the flour, then scrape out onto a lightly floured work surface. The dough should be soft and a bit sticky. Flour your hands so it won’t stick to them.
4. Gently knead the dough, only enough to shape it into a ball, then with floured hands gently pat it down to a 2-inch high round, about 9 inches in diameter. Place it on the parchment-lined cast-iron pan or baking sheet and cut a 1/2-inch deep cross across the top.
5. Place in the oven and bake 20 minutes at 450 degrees. Turn down the heat to 375 degrees and bake for another 15 to 20 minutes, until the loaf responds with a hollow sound when tapped on the bottom. Remove from the oven, wrap loosely in a cloth or kitchen towel, and cool on a rack.
Zucchini carpaccio salad
Serves: 4
Preparation time: 15 minutes
4 small zucchinis
2 scallions, chopped
2 sun dried tomatoes, chopped
1/4 cup toasted pine nuts, chopped
1/4 cup crumbled feta
pinch of red pepper flakes (optional)
basil & parsley vinaigrette: (this will make extra)
1 cup flat leaf parsley
1 cup basil
1/4 cup olive oil
2 tablespoon wine vinegar
juice of 1/2 small lemon (about 2 tablespoons)
2 garlic cloves, crushed
1 teaspoon honey or agave
salt & pepper to taste Put dressing ingredients into a food processer and blend until ingredients are combined, but not pureed. Taste and adjust seasonings. Set aside.
Using a mandoline slicer, shave un-peeled zucchinis into thin coins.
Toss zucchini, scallions and a quarter to a half cup of the vinaigrette together– . Adjust seasonings if necessary.
Arrange on a platter and top with sun dried tomatoes, pine nuts, feta and a pinch of red pepper flakes.
Cover leftover dressing and store it at room temperature.
Zucchini florentine
Serves: 6
Preparation time: 20 minutes
Cooking time:30 minutes
6 medium zucchini
1 cup cooked spinach, chopped coarsely
3 ounces butter
1 medium chopped onions
1 clove minced garlic
salt and pepper to taste
2 tablespoons grated parmesan cheese Split zucchini lengthwise. Cut into 2 inch pieces. Scoop out center. Blanch 5 minutes in salted boiling water. Drain and cool in cold water.
Saute onion in butter; do not brown. In a mixing bowl, combine spinach, onion and garlic. Season with salt and pepper.
Fill zucchini with spinach mixture. Arrange in baking dish. Sprinkle with parmesan cheese.
Bake at 350 degrees for 10 to 15 minutes
Note: You can coat zucchini with a Mornay sauce and baked.
Zucchini lasagna
Serves: 8
Preparation time: 30 minutes
Cooking time:50 minutes
2 1/2 tablespoons extra-virgin olive oil
1 small onion, finely chopped
1/2 teaspoon red pepper flakes
1 pound ground turkey
1 (28-ounce) can diced tomatoes
3 tablespoons chopped fresh oregano
2 teaspoons salt
2 medium zucchini
1 cup part-skim ricotta cheese
1/4 teaspoon freshly ground black pepper
1/2 cup freshly grated Parmesan cheese (2 ounces) Slice the zucchini lengthwise into thin strips (about 1/8 inch thick). Make sure you salt the zucchini slices generously and then let them “sweat” for about 30 minutes. Zucchinis are made up of a lot of water! You can then run two fingers on either side of the slices, squeezing all the way down over a bowl or the sink, releasing even more water. Pat the slices dry using a clean towel to do this. Make sure the zucchini slices are dry.
Preheat the oven to 375°F.
In a large straight-sided skillet set over medium heat, heat 2 tablespoons of the oil. Add the onion and red pepper flakes and cook, stirring occasionally, until the onion is tender, about 8 minutes. Add the turkey and cook, breaking up any large pieces with the back of a spoon, until brown throughout, 3 to 4 minutes. Add the tomatoes and bring the mixture to a boil. Reduce the heat to medium and simmer until it thickens, about 20 minutes. Stir in the oregano and salt. Let cool.
Put 5 or 6 prepared zucchini slices, overlapping slightly, in the bottom of an 8 x 8-inch baking dish. Top with 1 cup of the sauce. Dot with 1/4 cup of the ricotta. Repeat the layers twice, alternating the direction of the zucchini. Top with the remaining zucchini and brush the top with the remaining 1/4 teaspoon oil. Dot with the remaining 1/4 cup ricotta and season with the black pepper. Top with the Parmesan cheese.
Bake for 50 minutes, until the lasagna is bubbling and the top is brown. Let stand for 10 minutes before serving.
Zucchini pancakes
Serves: 5
Preparation time: 20 minutes
Cooking time:15 minutes
1 1/2 pounds zucchini, shredded, salted and squeezed
2 teaspoons kosher salt
1/4 cup minced onion
1/3 cup grated Parmesan cheese
2 teaspoons fresh thyme or 1 teaspoon dried
Freshly ground black pepper to taste
1/3 cup all-purpose flour
2 eggs, beaten
2 tablespoons canola oil
sour cream (optional) 1. Put shredded zucchini in a mixing bowl with remaining ingredients except oil and sour cream.
2. Put oil in a nonstick skillet over medium heat.
3. Add 1/4 cup of zucchini mixture and form a pancake.
4. Continue adding more pancakes but don't crowd the pan.
5. Cook about 4 minutes on each side.
6. Keep pancakes warm in a low oven until all are done. 7. Serve topped with sour cream, if desired.
Zucchini roulades
Serves: 6
Preparation time:25 minutes
Cooking time:10 minutes
1 cup part-skim ricotta cheese
1/4 cup grated Parmesan cheese
2 tablespoons minced fresh basil or 2 teaspoons dried basil
1 tablespoon capers, drained
1 tablespoon chopped Greek olives
1 teaspoon grated lemon zest
1 tablespoon lemon juice
1/8 teaspoon salt
1/8 teaspoon pepper
4 medium zucchini In a small bowl, mix the first 9 ingredients except the zucchini.
Slice zucchini lengthwise into twenty-four 1/8-in.-thick slices.
On a greased grill rack, cook zucchini in batches, covered, over medium heat. Grill until tender, 2-3 minutes on each side.
Place 1 tablespoon ricotta mixture on the end of each zucchini slice. Roll up and secure each with a toothpick.
conversion of liquids
Weights
Temperatures
Measures of non liquid ingredients
Non-liquid ingredients in volume converted
|
|||||||
|---|---|---|---|---|---|---|---|
Ingredient |
1 cup |
3/4 cup |
2/3 cup |
1/2 cup |
1/3 cup |
1/4 cup |
2 tablespoons |
| All-purpose wheat flour | 120 g | 90 g | 80 g | 60 g | 40 g | 30 g | 15 g |
| All-purpose sifted wheat flour | 110 g | 80 g | 70 g | 55 g | 35 g | 27 g | 13 g |
| White sugar | 200 g | 150 g | 130 g | 100 g | 65 g | 50 g | 25 g |
| Powdered sugar/Icing sugar | 100 g | 75 g | 70 g | 50 g | 35 g | 25 g | 13 g |
| Brown sugar normally packed | 180 g | 135 g | 120 g | 90 g | 60 g | 45 g | 23 g |
| Corn flour | 160 g | 120 g | 100 g | 80 g | 50 g | 40 g | 20 g |
| Cornstarch | 120 g | 90 g | 80 g | 60 g | 40 g | 30 g | 15 g |
| Rice (not-cooked) | 190 g | 140 g | 125 g | 95 g | 65 g | 48 g | 24 g |
| Macaroni (uncooked) | 140 g | 100 g | 90 g | 70 g | 45 g | 35 g | 17 g |
| Couscous (uncooked) | 180 g | 135 g | 120 g | 90 g | 60 g | 45 g | 22 g |
| Quick oatmeal (uncooked) | 90 g | 65 g | 60 g | 45 g | 30 g | 22 g | 11 g |
| Table salt | 300 g | 230 g | 200 g | 150 g | 100 g | 75 g | 40 g |
| Butter / Margarine | 240 g | 180 g | 160 g | 120 g | 80 g | 60 g | 30 g |
| Shortening | 190 g | 140 g | 125 g | 95 g | 65 g | 48 g | 24 g |
| Fruits and légumes chopped | 150 g | 110 g | 100 g | 75 g | 50 g | 40 g | 20 g |
| chopped walnuts | 150 g | 110 g | 100 g | 75 g | 50 g | 40 g | 20 g |
| Nuts /ground almonds | 120 g | 90 g | 80 g | 60 g | 40 g | 30 g | 15 g |
| Fresh bread crumbs (not packed) | 60 g | 45 g | 40 g | 30 g | 20 g | 15 g | 8 g |
| Dry bread crumbs | 150 g | 110 g | 100 g | 75 g | 50 g | 40 g | 20 g |
| Parmesan grated | 90 g | 65 g | 60 g | 45 g | 30 g | 22 g | 11 g |
| Chocolate chips | 150 g | 110 g | 100 g | 75 g | 50 g | 38 g | 19 g |
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