Wednesday, March 19, 2014
BBQ Portobello Sliders
makes 6 sliders
6 baby portobello stuffing mushrooms
6 slider buns
1 teaspoon smoked paprika
1 teaspoon onion powder
1/2 teaspoon chili powder
1/2 teaspoon black pepper
1 tablespoon olive oil
1 red onion, sliced
2-3 ounces gouda, sliced into squares
1 avocado, sliced
1/2 cup bbq sauce, for drizzling and dipping
Heat a skillet on medium-low heat and add 1/2 tablespoon olive oil. Add sliced onions with a pinch of salt and let caramelize, stirring occasionally. Cook for about 8-10 minutes, then turn off heat and set aside.
While onions are caramelizing, brush mushrooms with remaining olive oil and sprinkle both sides with pepper, paprika, onion and chili powder. Heat a skillet ( or a grill) on medium heat and cook until mushrooms are juicy and tender – about 5 minutes on each side. With 1-2 minutes remaining, add a slice of gouda on top to melt.
Assemble sliders by placing the mushroom on the bun, then top with onions, avocado, and a hefty drizzle of bbq sauce.
Note: if you can’t find slider buns in your local store, just buy dinner rolls. I did this for years before grocery stores actually started selling slider buns!
Beer Mac and Cheese
serves 4-6
2 1/2 cups uncooked whole wheat elbow noodles
2 tablespoons butter
2 tablespoons flour
8 ounces milk
8 ounces beer (I used an amber beer – it was what I had on hand)
8 ounces freshly grated cheddar cheese
4 ounces freshly grated parmesan cheese
1/4 teaspoon smoked paprika
pinch of black pepper
pinch of nutmeg
1/2 cup panko bread crumbs
10 large basil leaves, chopped for garnish
Preheat oven to 375 degrees F.
Prepare water for pasta and boil according to directions, shaving 1-2 minutes off of cooking time since pasta will continue to cook in the oven.
Heat a saucepan over medium high heat and add butter. Once melted and sizzling, whisk in flour to create a roux and cook until bubbly and golden in color, about 2 minutes. Add milk and beer into saucepan whisking constantly, then add cheeses and stir until melted. Turn heat down to medium and continue to stir, cooking for 5-6 minutes while mixture thickens. It will most likely NOT thicken like regular mac and cheese because of the beer, but you want it to thicken a little bit. Stir in pepper, paprika and nutmeg.
Add noodles (once cooked and drained) to a casserole dish, then pour cheese over top, mixing gently to combine. Top with panko bread crumbs and an additional sprinkle of cheese if desired. Bake for 25-30 minutes or until bubbly and golden on top.
Remove from oven and let cool for 5 minutes, then top with fresh basil.
Friday, March 14, 2014
Cheese Grits Souffle
Ingredients
1/3 cup quick grits (Quaker five minute grits)
8 oz smoked cheddar cheese, grated (Tillamook is my favorite)
1 1/2 cup whole milk
4 eggs – room temperature (yolks and whites separated)
1 medium scallion, finely diced
2 tablespoons butter plus a bit extra to butter dishes
1 teaspoon dry mustard
Worcestershire Sauce (to taste)
Cayenne Pepper (to taste)
Instructions
1. Preheat oven to 425 degrees. Butter four 10-ounce soufflé dishes.
2. Melt butter in large saucepan over medium heat. Sauté diced scallion approximately 3 minutes. Mix in 1 1/4 cups milk; then add grits. Bring to a simmer. Reduce heat to low, cover and cook until grits thicken—approximately 5 minutes.
3. While grits cook, whisk together remaining 1/4 cup milk and yolks in a small bowl.
4. Remove grits from heat, temper yolk mixture by slowly stirring yolks into grits. Add 3/4 of the grated cheese, mustard, 3-4 shakes of Worcestershire and a generous dash of cayenne. Mix well.
5. In a separate bowl, beat egg whites until stiff peaks form. Peaks should be moist and shiny, not dull and dry (overbeaten). Dull and dry won’t rise.
6. Gently fold whites into cheesy grits mixture. Be careful not to overbeat—you don’t want your whites to collapse.
7. Divide mixture evenly into ramekins. Top with remaining cheese.
8. Bake until soufflés rise and brown, approximately 20 minutes. (Oven times vary.)
9. Serve immediately.
1/3 cup quick grits (Quaker five minute grits)
8 oz smoked cheddar cheese, grated (Tillamook is my favorite)
1 1/2 cup whole milk
4 eggs – room temperature (yolks and whites separated)
1 medium scallion, finely diced
2 tablespoons butter plus a bit extra to butter dishes
1 teaspoon dry mustard
Worcestershire Sauce (to taste)
Cayenne Pepper (to taste)
Instructions
1. Preheat oven to 425 degrees. Butter four 10-ounce soufflé dishes.
2. Melt butter in large saucepan over medium heat. Sauté diced scallion approximately 3 minutes. Mix in 1 1/4 cups milk; then add grits. Bring to a simmer. Reduce heat to low, cover and cook until grits thicken—approximately 5 minutes.
3. While grits cook, whisk together remaining 1/4 cup milk and yolks in a small bowl.
4. Remove grits from heat, temper yolk mixture by slowly stirring yolks into grits. Add 3/4 of the grated cheese, mustard, 3-4 shakes of Worcestershire and a generous dash of cayenne. Mix well.
5. In a separate bowl, beat egg whites until stiff peaks form. Peaks should be moist and shiny, not dull and dry (overbeaten). Dull and dry won’t rise.
6. Gently fold whites into cheesy grits mixture. Be careful not to overbeat—you don’t want your whites to collapse.
7. Divide mixture evenly into ramekins. Top with remaining cheese.
8. Bake until soufflés rise and brown, approximately 20 minutes. (Oven times vary.)
9. Serve immediately.
Roasted Acorn Squash and Gorgonzola Pizza
Ingredients
1 (1- pound) acorn squash
2 tablespoons maple syrup
1 tablespoon olive oil
1 teaspoon red pepper flakes
1/4 teaspoon salt, plus 1/4 teaspoon
1/4 teaspoon freshly ground black pepper, plus 1/4 teaspoon
1 pound pizza dough
1 cup shredded whole milk mozzarella
1/2 cup crumbled Gorgonzola
1 cup arugula
Directions
Preheat the oven to 375 degrees F.
Slice the squash in half from top to bottom. Scoop out the seeds. Slice the squash into 1/2 to 3/4-inch wide half moons and place in a medium bowl. Toss the squash with the syrup, olive oil, red pepper flakes, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Place the squash on a parchment-lined baking sheet. Bake the squash until tender and golden, about 20 to 25 minutes.
Keep the temperature on the oven at 375 degrees F. Roll out the pizza dough on a flour dusted piece of parchment paper to a 13-inch diameter. Place the pizza and the parchment paper on a baking sheet. Sprinkle the mozzarella cheese and the Gorgonzola on the pizza dough. Bake in the oven until golden and cooked through, about 25 to 30 minutes.
Peel the skins off the squash. Top the cooked pizza with the cooked squash. Top with arugula and the remaining 1/4 teaspoon salt and pepper. Slice and serve.
1 (1- pound) acorn squash
2 tablespoons maple syrup
1 tablespoon olive oil
1 teaspoon red pepper flakes
1/4 teaspoon salt, plus 1/4 teaspoon
1/4 teaspoon freshly ground black pepper, plus 1/4 teaspoon
1 pound pizza dough
1 cup shredded whole milk mozzarella
1/2 cup crumbled Gorgonzola
1 cup arugula
Directions
Preheat the oven to 375 degrees F.
Slice the squash in half from top to bottom. Scoop out the seeds. Slice the squash into 1/2 to 3/4-inch wide half moons and place in a medium bowl. Toss the squash with the syrup, olive oil, red pepper flakes, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Place the squash on a parchment-lined baking sheet. Bake the squash until tender and golden, about 20 to 25 minutes.
Keep the temperature on the oven at 375 degrees F. Roll out the pizza dough on a flour dusted piece of parchment paper to a 13-inch diameter. Place the pizza and the parchment paper on a baking sheet. Sprinkle the mozzarella cheese and the Gorgonzola on the pizza dough. Bake in the oven until golden and cooked through, about 25 to 30 minutes.
Peel the skins off the squash. Top the cooked pizza with the cooked squash. Top with arugula and the remaining 1/4 teaspoon salt and pepper. Slice and serve.
Wednesday, March 12, 2014
Shrimp and Avocado Salad
INGREDIENTS
For the salad:
- ½ pound raw shrimp, tails removed
- ½ tablespoon butter
- ½ teaspoon chili powder
- ¼ teaspoon cayenne
- 1½ cups sliced avocados (2 small)
- 1 cucumber
- 4 cups chopped spinach or baby kale
- fresh chopped cilantro for topping
- peanuts for topping
For the dressing:
- 1 1-inch piece of fresh peeled ginger
- 3 tablespoons oil
- 3 tablespoons lime juice (more to taste)
- 2 tablespoons agave nectar
- 1½ tablespoons white miso (it’s like a paste – you can buy it at many regular grocery stores)
- ½ teaspoon minced garlic
- ¼ teaspoon salt
INSTRUCTIONS
- Heat the butter in a small skillet over medium high heat. Add the garlic and shrimp; sprinkle with the chili powder and cayenne directly in the pan. Saute for a few minutes on each side until the shrimp are no longer clear and have a nice golden color on the outside.
- Cut the avocados in half; cut lines through the avocado vertically and horizontally and scoop the flesh out with a spoon (like this). Peel and dice the cucumber. Chop the spinach or baby kale into small bite sized pieces. Arrange in a bowl with the shrimp.
- Puree all the dressing ingredients together in a food processor until smooth. Taste and adjust to your preferences. Pour the dressing over the salad and serve immediately (or store the individual parts separately in the refrigerator until ready to serve). Top with fresh cilantro and peanuts for crunch.
Cauliflower Mac and Cheese
Ingredients
- 1 big head of cauliflower (4 loose cups, chopped, plus extra small florets to leave whole)
- 12 oz brown rice elbow pasta
- 1 tablespoon dijon mustard
- 1 shallot, minced
- 3 cloves of garlic
- 1/2 teaspoon smoked paprika
- 3/4 - 1 cup cashew cream (see recipe below) or sharp cheddar
- 1 tablespoon sherry vinegar
- salt & pepper
- pasta water, as needed to thin
- 1/4 cup panko bread crumbs (or gf panko)
- non-vegan option: sprinkle 1/4 - 1/2 cup parmesan cheese
- super cheesy option: add an extra handful of cheddar under the panko
- 1/4 cup chopped chives
- a few pinches of red pepper flakes
- 1 cup cashews, soaked for a few hours (strain soaking water before using)
- 1/4 - 1/2 cup water
- 1 small garlic clove
- 1/4 cup minced shallot
- 2 tablespoons fresh lemon juice
- salt, to taste
topping options:
cashew cream: (this makes extra & can be made ahead)
Instructions
- If you're making the vegan option, start by making your cashew cream. (Strain the soaking water from the cashews). Place all ingredients in a blender, and blend until smooth. Scoop the cream out of the blender and set aside.
- Preheat oven to 400 degrees.
- Bring a large pot of salted water to a boil. Add cauliflower florets and cook until tender but not mushy, about 8 minutes. Use a slotted spoon to drain and scoop the cauliflower into a blender. When the cauliflower is out, bring your water back up to a boil and add the pasta.
- Back to your blender - add the dijon mustard, shallot, garlic, smoked paprika, salt, pepper, to the cauliflower, and puree well. Add about 3/4 cups of cashew cream (or cheddar cheese), sherry vinegar, and blend again. Add starchy pasta water, as needed, to thin the sauce. Taste and adjust seasonings. (Add more cashew cream if you want).
- When your pasta is al dente, set aside a cup or so of pasta water, then fully drain your pasta and the water out of the large pot. Return the cooked pasta to the pot and stir in the sauce. Add more reserved pasta water as needed to create a creamy sauce. Stir in the remainder of the cauliflower florets.
- Pour your pasta into a large baking dish (or a few individual sized dishes). Top with a sprinkling of panko, parmesan cheese (if using) and a drizzle of olive oil. (optional: make it extra cheesy by adding a layer of sharp cheddar underneath the panko and parmesan)
- Bake until the top is golden and crispy - about 12-20 minutes depending on the size of your dish.
- Remove from oven and top with chives and red pepper flakes.
Cannellini and Chard Risotto
Cannellini & Chard Risotto
Serves 3-4
Serves 3-4
1 1/2 cup vegetable broth
2 tbsp olive oil
1 large onion (finely chopped)
2 cloves garlic (finely chopped)
1 chard (slice the leaves into thin strips, cut the smaller stems into 1/4-inch dice, discard the larger stems)
2 cans (2 cups) cannellini beans (rinsed well)
4 tbsp mascarpone cheese
1/2 lemon, juice & zest
fresh thyme
salt and pepper
2 tbsp olive oil
1 large onion (finely chopped)
2 cloves garlic (finely chopped)
1 chard (slice the leaves into thin strips, cut the smaller stems into 1/4-inch dice, discard the larger stems)
2 cans (2 cups) cannellini beans (rinsed well)
4 tbsp mascarpone cheese
1/2 lemon, juice & zest
fresh thyme
salt and pepper
Bring vegetable broth to a bare simmer in a saucepan over medium heat and set aside.
Heat olive oil in a large saucepan over medium heat, add onion, garlic and the stems of the chard. Cook for about 5 minutes, stirring occasionally, until softened. Add one cup of the broth, cook and stir, until almost absorbed. Now add chard leaves, cannellini beans and the rest of the broth. Cook and stir for a couple of minutes, then add mascarpone cheese, lemon juice and thyme. Season with salt, pepper and more thyme if needed. Top it with some grated lemon zest before serving.
Heat olive oil in a large saucepan over medium heat, add onion, garlic and the stems of the chard. Cook for about 5 minutes, stirring occasionally, until softened. Add one cup of the broth, cook and stir, until almost absorbed. Now add chard leaves, cannellini beans and the rest of the broth. Cook and stir for a couple of minutes, then add mascarpone cheese, lemon juice and thyme. Season with salt, pepper and more thyme if needed. Top it with some grated lemon zest before serving.
Pineapple cashew fried rice
ingredients:
1 cup of brown jasmine rice
1 cup of light canned coconut milk
1/2 cup fresh pineapple juice
1/2 cup water
1 cup of light canned coconut milk
1/2 cup fresh pineapple juice
1/2 cup water
5 tablespoons coconut oil
1 red bell pepper, chopped
1/2 sweet onion, chopped
4 garlic cloves, minced
1/2 teaspoon freshly grated ginger
2 cups cubed pineapple
2 large eggs, slightly beaten
1 1/2 tablespoons low-sodium soy sauce
4 green onions, sliced
1/2 cup cashews, some chopped if desired
1 red bell pepper, chopped
1/2 sweet onion, chopped
4 garlic cloves, minced
1/2 teaspoon freshly grated ginger
2 cups cubed pineapple
2 large eggs, slightly beaten
1 1/2 tablespoons low-sodium soy sauce
4 green onions, sliced
1/2 cup cashews, some chopped if desired
directions:
In a large saucepan, add rice, coconut milk, juice and water, stirring to combine. Bring to a boil, then cover, reduce to a simmer, and cook until the rice has absorbed all of the liquid - about 20-30 minutes. The time will differ depending on your rice, so check the directions and adjust any additional liquid accordingly. For reference, I use Trader Joe's brown jasmine rice. Let the rice completely cool. You can do this ahead of time!
In a large skillet or wok, melt 1 tablespoons of coconut oil over medium-high heat. Add in onions and peppers with a pinch of salt, then stir and cook for about 2-3 minutes, until slightly soft. Add in garlic and ginger, stirring for 30 seconds. Remove veggies with a large spoon and set aside in a bowl. Increase the heat a bit in the skillet, add another tablespoon of coconut oil and add pineapple. Stir and cook until golden - about 5-6 minutes. Add to the bowl of veggies.
Add 1/2 tablespoons of coconut oil to the skillet and add eggs, quickly stirring the entire time they cook, which will take about a minute. Break them apart as much as you'd like. Add eggs to a separate bowl and set aside, breaking them apart more with a spatula if you want.
Keep the heat high under the skillet and add 2 1/2 tablespoons of coconut oil. Add in the cooled jasmine rice, tossing to coat, then let sit for 1-2 minutes to crisp up and get golden. Stir, breaking apart any pieces, and repeat for another 1-2 minutes. Repeat another 1-2 times until the rice is a bit crispy and golden.
Reduce the heat to low and stir in soy sauce - if you are not using a low-sodium version, add a bit less and taste before adding more. Add the veggies and pineapple back in, then stir in the green onions and cashews. Taste and season additionally if desired. Serve immediately. This can be eaten alone or can serve as a great base for chicken, shrimp, pork or tofu!
Portobello fried rice
ingredients:
4 tablespoons olive oil
16 ounces sliced mushrooms
3 garlic cloves, minced
1/2 teaspoon freshly grated ginger
2 large eggs, lightly beaten
1 1/2 cups cooked + cooled brown rice
2 1/2 tablespoons low sodium soy sauce
1 tablespoon toasted sesame oil
2 teaspoons toasted sesame seeds
4 green onions, thinly sliced
16 ounces sliced mushrooms
3 garlic cloves, minced
1/2 teaspoon freshly grated ginger
2 large eggs, lightly beaten
1 1/2 cups cooked + cooled brown rice
2 1/2 tablespoons low sodium soy sauce
1 tablespoon toasted sesame oil
2 teaspoons toasted sesame seeds
4 green onions, thinly sliced
directions:
Heat a large skillet or wok over medium heat and add 1 tablespoon of olive oil. Add in the mushrooms and toss to coat, then cook, stirring occasionally until soft, about 5 to 6 minutes. Stir in the garlic and ginger and cook for another minute. Remove the mushrooms from the skillet and place them (and any juice) in a bowl. Increase the heat to medium and add 1/2 tablespoon olive oil. Add the beaten egg and cook, using a spatula the entire time to stir and break the egg into pieces. Remove it from the skillet and set it aside in a bowl.
Add the remaining olive oil to the skillet and increase the heat to high. Add in the rice and stir well to coat. Spread it into one layer and cook until it's toasted and golden, about 1 to 2 minutes, then flip it and do the same one or two more times. Stir in the soy sauce and sesame oil. Add the mushrooms (and a little of the juice if desired) back into the rice along with the eggs. Stir well to coat. Stir in the sesame seeds and green onions, reduce the heat to low and cook until everything is warm and has come together. Taste and season additionally if needed - this will depend on your soy sauce. Serve immediately.
Broccoli and Parm Couscous
Ingredients
1 cup Israeli couscous
2 1/2 cups broccoli (from one small head, you can use both florets and most of the stem)
1 tablespoon butter
1 shallot, chopped
1 cup milk – I used 2% but works fine with skim
1 tablespoon flour
1/4 teaspoon salt
black pepper
3/4 cup grated Parmesan and Pecorino, or just Parmesan
1 clove garlic, minced with 1/4 teaspoon salt until it becomes like a paste
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh basil, plus extra for garnish
1 cup Israeli couscous
2 1/2 cups broccoli (from one small head, you can use both florets and most of the stem)
1 tablespoon butter
1 shallot, chopped
1 cup milk – I used 2% but works fine with skim
1 tablespoon flour
1/4 teaspoon salt
black pepper
3/4 cup grated Parmesan and Pecorino, or just Parmesan
1 clove garlic, minced with 1/4 teaspoon salt until it becomes like a paste
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh basil, plus extra for garnish
Bring a pot of water to boil. Add a generous bunch of salt and the couscous. Cook for 7 to 8 minutes, until just tender, then drain in a mesh strainer.
Place the broccoli in a sauté pan with a lid (you can always improvise the lid situation, or use foil) with 1/3 cup of water: bring to a boil over high heat, cover the pot, then lower the heat, cover the pan, and cook for 10 minutes, checking occasionally to make sure there’s still water in the bottom of the pan. If there’s not, add in a little bit. Transfer to a bowl to let cool slightly. Chop into small pieces.
While the broccoli is cooling, wipe out the pan with a clean dish towel. Set over medium heat and add the butter and the shallot. Cook until the shalot is softened, about 5 minutes. Sprinkle the flour into the pan and cook until it’s fully incorporated, about 1 minute. Slowly pour in the milk, stirring as you go to avoid clumps in the flour. Keep cooking, stirring, until the mixture has bubbled and thickened enough to coat the back of a spoon, 8 to 10 minutes.
Stir in the salt, a few grinds of black pepper, most of the grated cheese, the minced garlic, and the herbs. Cook for 1 minute, to let the cheese melt, then add back in all the chopped broccoli. Add the drained Israeli couscous, stir together, and then transfer to a serving bowl and garnish with the reserved cheese and herbs.
Pan Roasted Potatoes
Serves 2 to 10
- Red bliss, Yukon Gold, or other waxy potatoes, 1 1/2 to 2 inches in size
- Olive oil
- Kosher salt (I prefer Morton Kosher salt here as it is more coarse than Diamond Crystal)
- Halve the potatoes and place the cut side down; halve each half again but keep these halves together.
- Choose a cast iron skillet large enough to accommodate the halved potatoes. Add enough olive oil to coat the bottom of the pan, no more than 1/8 inch deep. Heat the oil over medium-high heat until it begins to shimmer. Sprinkle the salt into the oil over the bottom of the pan as evenly as possible in a thin layer. Place the potato halves onto the salt (keeping the pieces of second cut together so the potatoes look like just one half). Fry at medium-high heat (without peeking) until you are sure that the potatoes must be burning (they're not!), about 12 to 15 minutes depending on the size of the potatoes. At 12 minutes, gently turn over a potato half to see if it is nicely browned; if not, continue cooking a few more minutes.
- When the potatoes are nicely browned, turn the heat as low as possible and cover the pan. You will hear spattering noises as the potatoes start to steam, and they will continue to brown under cover.
- Cook about 20 to 25 minutes covered. The potatoes are done when a sharp knife slips into a potato easily. Serve hot. Kept covered with the heat off, they will keep for 30 minutes or more. If you are letting them stand, drain off any excess oil from the pan. They are equally good at room temperature.
Spicy Chickpea Salad Melts
1 1/2 cups (approx. a small can) canned chickpeas
1 celery stalk, diced
1/4 red onions, diced very fine
2 tbsp Greek yogurt OR mayonnaise1 tsp Dijon mustard
1 large dill pickle, diced
1/2 clove garlic, minced or pressed
2 tbsp fresh minced basil
juice form 1/2 lemon (or a whole lemon if you like it tangy!)
1 tbsp sriracha (+/- depending on heat tolerance) OR 1/2 tsp (+/-) cayenne pepper
salt
6 slices crusty multigrain bread
greens of your choice (I like torn kale)
sliced tomatoes
1-2 cups shredded mozzarella (or fresh, torn mozzarella)
fresh ground pepper
Pour rinsed chickpeas into a flat, high sided dish, drizzle with a few glugs of olive oil and mash with a fork or potato masher until mixture starts to stick together. No need to be fussy, it’s even tastier when you get a whole chickpea in a bite.
Add in the celery, red onion, mayo, Dijon, pickle, garlic, basil, lemon juice, sriracha or cayenne and a good pinch of salt. Mix and taste for seasoning. Add more lemon, salt or cayenne if needed.
Preheat oven to 400.
Slice your bread, lay on a baking sheet and top each with 1/4 of the mixture. It may seem like a lot but trust me. Just trust me. Top the chickpea salad layer with some greens, a layer of tomatoes and mozzarella. Sprinkle with pepper and pop in the oven for 10 minutes until golden. If necessary, turn the oven on to broil to brown the cheese in the last minute or two.
1 celery stalk, diced
1/4 red onions, diced very fine
2 tbsp Greek yogurt OR mayonnaise1 tsp Dijon mustard
1 large dill pickle, diced
1/2 clove garlic, minced or pressed
2 tbsp fresh minced basil
juice form 1/2 lemon (or a whole lemon if you like it tangy!)
1 tbsp sriracha (+/- depending on heat tolerance) OR 1/2 tsp (+/-) cayenne pepper
salt
6 slices crusty multigrain bread
greens of your choice (I like torn kale)
sliced tomatoes
1-2 cups shredded mozzarella (or fresh, torn mozzarella)
fresh ground pepper
Pour rinsed chickpeas into a flat, high sided dish, drizzle with a few glugs of olive oil and mash with a fork or potato masher until mixture starts to stick together. No need to be fussy, it’s even tastier when you get a whole chickpea in a bite.
Add in the celery, red onion, mayo, Dijon, pickle, garlic, basil, lemon juice, sriracha or cayenne and a good pinch of salt. Mix and taste for seasoning. Add more lemon, salt or cayenne if needed.
Preheat oven to 400.
Slice your bread, lay on a baking sheet and top each with 1/4 of the mixture. It may seem like a lot but trust me. Just trust me. Top the chickpea salad layer with some greens, a layer of tomatoes and mozzarella. Sprinkle with pepper and pop in the oven for 10 minutes until golden. If necessary, turn the oven on to broil to brown the cheese in the last minute or two.
Ahi Tuna Burgers with Pineapple
Ingredients:
For the Ahi Tuna Patties:
- 2 lbs. ahi tuna steaks, diced
- 3 Tb. soy sauce
- 1/4 cup light mayonnaise
- 1 Tb. sriracha chili sauce
- 1 egg
- 1 cup chopped scallions, greens and whites
- 1 Tb. fresh grated ginger
- 2 Tb. sesame seeds
- 3/4 cup panko bread crumbs
- sesame oil for cooking
For the Hoisin Mustard:
- 1/4 cup dijon mustard
- 1/4 cup hoisin sauce
- 1 Tb. honey or sugar
For the Tuna Burgers:
- 6 buns
- 6 rounds slices of fresh pineapple
- 1 ripe avocado, sliced
- 6 butter lettuce leaves
Directions:
- Mix all the ingredients of the ahi tuna patties in a large bowl. Divide into 6 equal portions and press into patties. Preheat the griddle (or heat a skillet) to medium heat. Once it's very hot, brush the surface with sesame oil and place the patties on the hot surface. Sear the patties for 3 minutes per side, so the interior ahi chunks are still a little pink. Flip carefully--these patties are fragile.
- Then immediately grill or sear the pineapple slices for 1-2 minutes per side.
- Whisk together the ingredients for the hoisin mustard. Then spread the mustard on the buns and stack the burgers with lettuce, ahi tuna patties, grilled pineapple, and fresh avocado slices. Serve warm!
Brussels Sprouts Pasta
ingredients:
6 tablespoons butter
8 ounces whole wheat pasta (we used DeLallo Organic Whole Wheat Orecchiette)
1/2 cup hazelnuts
1 tablespoon olive oil
2 cloves garlic, minced
1 tablespoon shallot, minced
2 cups chopped brussels sprouts, stems removed
1/3 cup Parmesan cheese
Salt and freshly ground black pepper, to taste
8 ounces whole wheat pasta (we used DeLallo Organic Whole Wheat Orecchiette)
1/2 cup hazelnuts
1 tablespoon olive oil
2 cloves garlic, minced
1 tablespoon shallot, minced
2 cups chopped brussels sprouts, stems removed
1/3 cup Parmesan cheese
Salt and freshly ground black pepper, to taste
directions:
1. First, brown the butter. In a small saucepan, melt the butter over medium-low heat and continue to cook, swirling occasionally, until butter turns golden brown, Skim foam from top, and remove from heat. Pour into a bowl to stop the cooking, leaving any burned sediment behind; set aside.
2. Bring a large pot of water to boil. When the water comes to a rolling boil, add a little salt, then add the pasta. Cook pasta to al dente, cooked through but still a little firm. When the pasta is done cooking, drain and set aside.
3. Meanwhile, in a small sauté pan over medium heat, toast the hazelnuts until they become lightly browned and fragrant, about 5-7 minutes. (You can also toast the hazelnuts in the oven at 350 degrees F for 8 to 10 minutes — watch closely to prevent burning.) Place the toasted hazelnuts on a towel and rub together to remove the skin. Roughly chop the hazelnuts and set aside.
4. In a large pan, heat the olive oil over medium-high heat. Add the garlic and shallot and cook for 2 minutes. Add the brussels sprouts and cook until tender, about 5-7 minutes. Stir in the pasta and hazelnuts. Pour browned butter over the pasta and sprouts. Stir well. Cook until pasta is heated. Stir in the Parmesan cheese and season with salt and black pepper, to taste. Serve immediately.
Lentil and spinach stuffed shells
Ingredients:
Method:
Cook shells in salted boiling water until just barely tender, about 12 minutes. Drain and cool under cold running water. Drain again.
Meanwhile, preheat the oven to 350°F. In a large bowl, combine lentils, ricotta cheese and spinach.
Spread half of the marinara sauce over the bottom of a 9x13-inch baking dish. Spoon a heaping tablespoon of filling into each shell and place them open side up in the dish; fit them together snugly, and you should be able to get them all in a single layer. Pour remaining marinara evenly over the top, sprinkle with mozzarella cheese and bake until cheese is melted and sauce is bubbling, 30 to 35 minutes.
Meanwhile, preheat the oven to 350°F. In a large bowl, combine lentils, ricotta cheese and spinach.
Spread half of the marinara sauce over the bottom of a 9x13-inch baking dish. Spoon a heaping tablespoon of filling into each shell and place them open side up in the dish; fit them together snugly, and you should be able to get them all in a single layer. Pour remaining marinara evenly over the top, sprinkle with mozzarella cheese and bake until cheese is melted and sauce is bubbling, 30 to 35 minutes.
Healthy Migas
- 1 tablespoon extra-virgin olive oil
- 1/2 yellow onion, thinly sliced
- 1 jalapeño, ribs and seeds removed, finely chopped
- handful of cherry tomatoes, halved
- 3 eggs, plus 2 egg whites, lightly beaten
- 1 tablespoon milk or water
- kosher salt and freshly-ground black pepper
- 2 tablespoons grated cheddar
- 1/2 cup chopped cilantro
- 4 corn tortillas
- coarse sea salt (I love Maldon)
- Heat the olive oil in a large skillet over medium heat. Add the onion and jalapeño, and sauté until the onion is translucent, about 5 minutes.
- Add the cherry tomatoes, and stir over medium heat for 1 minute, just to warm the tomatoes through, but before they begin to break down.
- Meanwhile, beat the eggs and egg whites with milk (or water) and a pinch of salt and pepper. Pour into the skillet, then use a heatproof spatula to gently pull the eggs to the center of the pan, letting the uncooked parts flow to the sides. Keep moving the eggs until they’re almost set, then add the cheddar and stir to combine and let the cheese melt into the mixture. Take the eggs off the heat.
- Turn up the stove to high heat, and use a pair of tongs to place the corn tortillas, one at a time, directly on the burner for 30 seconds per side, until lightly charred and toasty. On each plate, place 1 or 2 toasted tortillas, and top with the migas. Garnish with cilantro, coarse sea salt and pepper, and serve hot.
Spinach, artichoke and brie crepes
- Whole Wheat Crepes
- 2 large eggs $
- 3/4 cup(s) milk (2%)
- 1/2 cup(s) white whole wheat flour or whole wheat pastry flour
- 1/2 cube(s) all-purpose flour
- 3 tablespoon(s) butter
- 1/4 teaspoon(s) salt
- 1/2 cup(s) water $
- Filling
- 2 tablespoon(s) olive oil
- 2 clove(s) garlic, minced
- 1/4 teaspoon(s) salt
- 1/2 teaspoon(s) pepper
- 1/2 teaspoon(s) crushed red pepper (optional)
- 1 8 - 12-ounce bag(s) fresh spinach
- 1 12-ounce jar(s) marinated artichoke hearts, drained and chopped
- 1/4 cup(s) Parmesan cheese, freshly grated
- 1 8-ounce wheel(s) Brie, cut into slices
- Sweet Honey Sauce
- 1/4 cup(s) olive oil
- 3 tablespoon(s) honey
- 1/4 cup(s) fresh parsley, chopped
Preparation
- 1. Start by making the crepes. Add butter to a small saucepan and heat over medium heat. Whisk constantly until brown bits appear on the bottom, about 5-6 minutes, then immediately remove from heat and set aside. Combine all the remaining ingredients in a blender or food processor. Add the browned butter and pulse for 30 seconds or until well combined. Place the crepe batter in the refrigerator for about 30 minutes. This allows the bubbles to subside so the crepes will be less likely to tear during cooking. The batter will keep for up to 48 hours.
- 2. Heat a 12 inch non-stick pan. Add butter or cooking spray (I like to use cooking spray) to coat. Pour 1/3 cup of batter into the center of the pan and swirl to spread evenly. Cook for 30 seconds and flip. Cook for another 10 seconds and remove to the cutting board. Lay them out flat so they can cool. Continue until all batter is gone. Makes about 10 crepes.
- 3. Heat a large skillet oven medium heat and add in 1 tablespoon of olive oil and garlic. Add the salt, pepper and crushed red pepper if using, cook for 2 minutes. Stir in spinach and artichokes, cooking for 5-6 minutes until spinach is fully wilted. Reduce heat to low and stir in the parmesan cheese, then turn off heat. Remove from the skillet.
- 4. Whisk together the olive oil and honey. Place in a small sauce pot and warm through. Keep warm until ready to use. You can also do this in the mircowave.
- 5. Wipe the skillet clean and heat over medium-low heat. Working with one crepe at time lay it flat in the skillet. Lay a few slices of brie on one quarter (basically make a triangle) of the crepe. Layer on the spinach and artichoke filling and then top with a few more slices of brie. Fold over the bottom of the crepe and then fold it over again to make a triangle. Cook for about 2-3 minutes and then flip and cook another 2-3 minutes or until the brie is all melty and gooey. Repeat with remaing crepes until the brie and filling are gone. I was able to make six crepes. Remove the honey sauce from the heat and stir in the chopped parsley. Drizzle the crepe with the warm honey sauce and dig in!
Baked Mac and Cheese with Kale
1 lb. macaroni
3 tablespoon butter
1/2 of a purple onion, diced
1/2 teaspoon minced garlic
1/4 cup flour
3 cups whole milk
8 ounces sharp white cheddar, grated
1 ounce parmesan, finely grated
dash nutmeg
dash cayenne pepper
1/4 teaspoon black pepper
1/4 to 1/2 teaspoon salt, or according to personal preference
6 ounces center cut bacon or pancetta, cooked and crumbled
3 1/2 ounces fresh kale, chopped (about a half a bunch)
1/2 cup crushed Homemade Sourdough Garlic Butter Croutons
3 tablespoon butter
1/2 of a purple onion, diced
1/2 teaspoon minced garlic
1/4 cup flour
3 cups whole milk
8 ounces sharp white cheddar, grated
1 ounce parmesan, finely grated
dash nutmeg
dash cayenne pepper
1/4 teaspoon black pepper
1/4 to 1/2 teaspoon salt, or according to personal preference
6 ounces center cut bacon or pancetta, cooked and crumbled
3 1/2 ounces fresh kale, chopped (about a half a bunch)
1/2 cup crushed Homemade Sourdough Garlic Butter Croutons
Directions:
Cook pasta one to two minutes less than package instructions. Drain and set aside.
Meanwhile, cut the bacon pieces in half vertically, then into small bite sized pieces. Cook until crispy. Then drain, and set aside.
In a large French or Dutch oven, melt the butter. Saute the onion for 3 - 5 minutes over medium heat, or until tender and golden. Add the garlic and saute and additional minute or two, until fragrant. Whisk in the flour and cook over medium heat till golden. Slowly whisk in the milk while cooking over medium heat.
Stir in the sharp white cheddar and parmesan cheese, whisking until melted and creamy. Add the nutmeg, cayenne, black pepper, and salt (if desired). Bring to a slow simmer, and then stir in the pasta, bacon, and kale.
Transfer the pasta mixture to a 3 1/2 quart oven safe casserole dish or cast iron pan. Sprinkle the top with the crushed Homemade Sourdough Garlic Butter Croutons. Bake at 375 degrees F on the center rack in the oven for 10-20 minutes, or until the mixture is hot and bubbly. Serve immediately.
