Cookbookify

Quick Soup Recipes

2011-05-23T15:11:00.000-04:00

from St. Petersburg Times

Chicken Noodle Soup
To 4 cups each boiling chicken broth and water, add 1 large diced onion, 2 sliced celery stalks, 1 cup each sliced carrots and sliced parsnips. Simmer for 15 minutes and add 6 ounces egg noodles, cook for 10 minutes. Add 2 cups shredded cooked chicken and heat through. Season with salt and pepper and garnish with fresh chopped parsley.

White Bean and Fennel Soup
Saute 1 diced onion and 1 small sliced fennel bulb in oil until tender. Add 5 cups chicken or vegetable broth, 1 (14-ounce) can each drained cannellini beans and diced tomatoes, 1 teaspoon dried thyme, pepper to taste and bay leaf; bring to a boil. Reduce heat; cover and simmer for 20 minutes or until fennel is tender. Discard bay leaf. Add 3 cups spinach and cook until wilted.

Black Bean and Corn Soup
Saute chopped onion, 1 diced jalapeno and garlic in olive oil. Add 4 cups chicken broth, 2 cans drained black beans and 1 teaspoon cumin. Simmer for 10 minutes. Puree, return to the pan and add 1 cup frozen corn kernels. Heat through. Serve with sour cream.

Creamy Tomato and Tarragon Soup
Saute 1 medium diced onion in olive oil until soft. Add 28-ounce and 15-ounce cans of diced tomatoes and 1/4 cup water. Simmer for 10 minutes and then puree in a blender or use an immersion blender in pan. Return to pan over low heat and whisk in 1/3 cup sour cream and 1 tablespoon chopped fresh tarragon or 1 1/2 teaspoons dried. Season with salt and pepper.

Lemon Egg Drop Soup
Bring 8 cups of chicken broth to boil. In a bowl, whisk together 4 large eggs, the juice of 2 lemons and a few shakes of lemon pepper. Slowly stir in 1 cup hot broth. Reduce heat and add egg mixture, stirring constantly. Do not boil or eggs will curdle. Heat through and serve with lemon zest and shaved curls of Parmesan.

Italian Wedding Soup
Bring 8 cups of chicken broth to a boil with rind of Parmesan (optional). Add 1 pound mini frozen meatballs, 1 cup orzo and 3 cups torn greens (escarole or spinach). Simmer until orzo is tender and meatballs are heated through.

Butternut Squash Soup
Saute 1/2 sliced onion in 1/4 teaspoon dried thyme and 2 tablespoons butter until soft. Season with salt and pepper. Add 5 cups chicken broth and 2 pounds peeled and diced butternut squash. Simmer until tender and puree. Whirl in creme fraiche or sour cream and scatter with chives or parsley to serve.

Asian Dumpling Soup
Puree two cloves garlic with 2-inch piece peeled ginger and fry in oil with one bunch sliced scallions. Add 3 cups each chicken or vegetable broth and water, 1 tablespoon each soy sauce and sherry, and pinch of sugar. Bring to a boil and add frozen dumplings, julienned carrots and snow peas.

Curried Sweet Potato Soup
Add 1 pound peeled, diced and cubed sweet potatoes to 4 cups boiling water. Simmer until tender. Meanwhile, saute 2 cups chopped yellow onions in 1 tablespoon butter until golden. Puree drained potatoes with onions plus 3/4 teaspoon curry powder, 1 cup skim milk and 1/2 teaspoon salt. Return to pan; add another cup skim milk and 1 tablespoon butter. Heat through. Serve with a dash of cayenne and sour cream.

Potato Leek Soup
Saute 3 cups each sliced leeks and cubed potatoes in butter. Add 1 sliced garlic clove and pinch each of salt, pepper, thyme and nutmeg; cook 5 minutes. Add 5 cups chicken broth; boil until potatoes are tender, then puree. Reheat with 1 cup cream or half-and-half; do not boil.

Red Bean and Barley Soup
In a saucepan, saute diced celery, onion and garlic in olive oil. Add 7 cups beef or vegetable broth and bring to a boil. Pour in 1 cup quick-cooking barley. Simmer for 15 minutes. Add 2 cans drained and rinsed kidney beans and 3 cups torn spinach leaves. Serve with grated Parmesan.

Broccoli Cheese Soup
Saute 1/2 diced onion in 1/4 cup melted butter until soft. Stir in 8 ounces frozen broccoli and add 2 cans chicken broth. Simmer until broccoli is tender, 10 to 15 minutes. Reduce heat, and stir in 8 ounces processed cheese (like Velveeta). Mix in 1 cup milk, 1 1/2 teaspoons garlic powder. To thicken, mix 1/3 cup cornstarch with 1/2 cup water in a small bowl and stir into soup.

Sausage, Spinach and Lentil Soup
Bring six cups of your choice of broth to a boil. Add 10 ounces lentils, 1 cup diced carrots and 2 minced garlic cloves. Simmer for about 30 minutes or until lentils are soft. Add 1 pound sliced cooked kielbasa and fresh or frozen chopped spinach.

Hamburger Rice Soup
Brown 1 pound ground beef. Drain fat, return meat to pan and add 2 (14.5-ounce) cans diced tomatoes, 2 cups cubed potatoes, 2 sliced carrots, 1 chopped onion, 1/2 cup rice, 6 cups water and salt and pepper to taste. Bring to a boil, reduce to simmer and cook for about 25 minutes.

Thai Coconut Soup
Saute 3 garlic cloves, 3 tablespoons grated ginger, 1/4 cup chopped lemongrass, 1 teaspoon each cumin and coriander, and a hot chili in oil. Add 1 sliced, raw chicken breast and 1 sliced onion; cook 5 minutes. Add shredded bok choy, 4 cups water, 1 can coconut milk, chopped cilantro and 2 tablespoons fish sauce. Simmer for 8 minutes.

Spicy Poblano and Corn Soup
Bring 1 cup corn and 1 1/2 cups milk to a boil. Microwave 4 seeded and chopped poblano chilies, 1 cup diced onion and 1 tablespoon water on high for 4 minutes. Meanwhile, place 2 cups corn and 1/2 cup milk in a blender; process until smooth. Add pureed mixture to corn mixture in pan. Stir in chili mixture and salt, and heat through over medium heat. Serve with grated cheddar cheese.

Super Vegetable Soup
In a saucepan, sweat chopped onion, green pepper and minced garlic in 2 tablespoons butter. Add 6 cups broth of your choice. Bring to a boil and add 1 cup each diced carrots and potatoes, cook for 10 minutes. Add 1/2 cup each diced zucchini and trimmed green beans plus 1 or 2 cans of diced tomatoes and 1 teaspoon of thyme or Italian dried seasoning. Salt and pepper. Simmer for another 10 minutes. Serve with floating croutons.

Potato and Bacon Soup
Cook 8 slices of chopped bacon. Drain bacon and set aside, reserving 2 tablespoons of grease in pan. Saute 1 small, diced onion. Add 6 cups chicken broth or water and 3 cups cubed potatoes, bring to boil and simmer for 15 minutes. Puree and return to pan. Add 1 (14-ounce) can evaporated milk and cooked bacon pieces, stir. Serve with snipped chives.

Turkey Sausage and Gnocchi Soup
Brown 6 ounces bulk turkey sausage. Add 2 cups water, 16 ounces frozen gnocchi, 1 (14-ounce) can beef broth and 1 (14-ounce) can Italian-style stewed tomatoes, chopped and with juice. Simmer for 10 minutes. Serve with grated Parmesan cheese.

Garlic Shrimp Soup
Make a garlic broth by smashing and peeling 2 heads of garlic and simmering on medium about 10 minutes, stirring frequently. Add 8 cups of chicken broth and a bundle of fresh herbs (parsley, thyme, oregano); simmer for 30 minutes. Season with salt and pepper and strain solids. Return liquid to pan and add 1 pound of small, peeled shrimp. Other additions could include shiitake mushrooms, frozen, shelled edamame, fresh chopped mint or parsley.

Sweet Potato, Leek and Ham Soup
Saute 1 cup diced cooked ham in olive oil. Set meat aside. Add 1 large, sliced leek and cook with 1 tablespoon water until tender. Add 3 cups cubed, peeled sweet potatoes, 1 cup chicken broth, 2 cups water and 1 (5-ounce) can fat-free evaporated milk. Bring to boil, then simmer for 15 minutes. Remove half and puree, then return to pan. Return ham and heat through. Serve with sliced leeks or scallions as garnish.

Tortellini and Pea Soup
Bring 6 to 8 cups chicken or vegetable broth to a boil and add a bag of cheese tortellini; cook for a few minutes until pasta is floating. Add frozen peas.

Cream of Crab Soup
Saute 1 small, diced onion in 2 tablespoons butter. Add 1 can cream of potato soup, 1 can cream of celery soup, 2 soup cans of milk, 1/2 soup can of water, 2 teaspoons Old Bay and 1 pound crab meat. Mix thoroughly and heat through, stirring frequently. (Substitute 1/2 pound of cooked fresh shrimp for crab.)

Mushroom and Brown Rice Soup
Saute 1 medium, finely chopped onion in olive oil until soft. Add 8 ounces sliced white mushrooms, 4 ounces baby bella mushrooms and 1 cup shredded carrots. Cook for 10 minutes. Add garlic clove, 1/4 teaspoon dried thyme, salt and pepper; cook 1 minute. Add 4 cups vegetable broth, 3/4 cup quick-cooking brown rice and 2 cups water; cover and heat to boiling on medium-high. Reduce heat to medium; cook, partly covered, 5 minutes or until rice is tender.

Asian Chicken Noodle With Snow Peas Soup
Cook and drain 8 ounces rice noodles. Combine 3 inches smashed lemongrass, 1 inch fresh ginger peeled and cut in matchsticks and 3 cups water. Bring to boil, then simmer for 10 minutes. Strain broth, return to pan and add 2 boneless, skinless chicken breasts cut in strips and 8 ounces trimmed snow peas. Cook for 5 minutes. Finish with fresh lime juice, mint leaves and Asian chili sauce such as Sriracha.

Bittman's 101 Fast Recipes for Grilling

2011-05-04T23:31:00.001-04:00

June 29, 2010
THE MINIMALIST

By MARK BITTMAN
THERE, in all of their Fourth of July glory, are 101 grilling ideas begging to be tried. A vast majority take less time to prepare and grill than it takes to watch your coals turn white. (If you use gas, they’re still almost as fast as heating up the grill.) Some of them feature ingredients like corn, eggplant and tomatoes, which will be better a month from now, at least in the Northeast. But there are also suggestions for foods in season right now that not everybody thinks of putting on the grill. Please note that salt and pepper are (usually) understood.

Vegetables and Fruits

1. A winter dish, summer style: Brush thick slices of fennel bulbs with olive oil and grill over not-too-high heat. Cut oranges in half and grill, cut-side down. Put fennel on a bed of arugula or watercress, squeeze grilled oranges over top. Garnish with fennel fronds.

2. Best grilled artichokes: Cut artichokes in half, scoop out the choke, parboil until tender. Grill, cut-side down, until lightly browned; grill a couple of halved lemons, too. Combine the juice from the grilled lemons with melted butter and spoon over the artichokes. Finish with parsley.

3. Tahini tofu steaks. Thin tahini with lots of lemon juice and some minced garlic. Cut a brick of firm tofu into four slabs and brush with sesame oil. Grill over a moderate fire, turning a few times, until marked and crisp outside and custardy inside. On the last turn, baste with the tahini sauce. Serve on thick tomato slices with a drizzle of soy sauce and chopped basil, Thai if possible.

4. Spice-rubbed carrots: Roll peeled carrots in cumin, salt, pepper and brown sugar. Char, then move them away from direct heat and cover the grill until carrots are tender.

5. Grill bread; grind in a food processor to make coarse bread crumbs. (You can add garlic and/or parsley and/or Parmesan, or not.) Grill asparagus until tender. Top with bread crumbs and olive oil.

6. Brush slices of beet with olive oil and grill slowly until tender and lightly browned. Top each slice with a little goat cheese and some salad greens.

7. For perfectly ripe tomatoes only: Grill tomatoes, any size, until hot and lightly charred but not bursting. Drizzle with olive oil, sprinkle with salt and pepper, and serve with fresh mozzarella (or, even better, burrata) and grilled bread.

8. Halve and grill radicchio (or Belgian endives); drizzle cut sides with honey or plain vinaigrette, pesto or parsley pesto. Or just brush with oil and finish with a little grilled prosciutto.

9. Grilled guacamole: Halve and pit avocados; lightly char them, then scoop out the flesh. Grill halved red onion, too. Chop, combine, add tomatoes, lime, garlic and spices if you like.

10. Grill corn. Serve with mayo with minced garlic, pimentón and parsley.

11. Grill more corn. Serve with curry-powder-laced yogurt and minced onion.

12. Grill corn again. Serve with coconut milk, cilantro and mint.

13. Root vegetable of your choice: Slice celeriac — or jicama, big potatoes, daikon or yams — and grill slowly, until very tender and browned. Drizzle with olive oil or melted butter and sprinkle with chopped rosemary or sage and olive oil.

14. Choose another root. Slice it, but this time char lightly and leave it crunchy. Chop and toss with chopped cilantro, a pinch of cayenne and juice of grilled lime.

15. Rub thick zucchini slices with a mixture of fresh or dried dill, yogurt, olive oil and lemon. (Or use pesto or parsley pesto.) Grill slowly.

16. More shopping than cooking: Grill an array of radishes on little skewers, four to six each. Serve with butter, salt and bread.

17. Halve Belgian endives. Brush with olive oil, sprinkle with salt and pepper and grill over moderate-to-low heat, turning once or twice, until soft and browned. Finish cut-side up and sprinkle with grated Parmesan; close the grill to melt cheese.

18. Lightly char whole or halved heads of baby bok choy; drizzle with soy sauce and top with chopped scallions.

19. Peel and thickly slice a not overly ripe mango. Brush very lightly with neutral oil and grill just until softened; sprinkle with cilantro and/or mint and lime juice (you might as well grill the lime first, too).

20. Grill pineapple (or anything, really, from pork to tofu to eggplant). Make a sauce of half-cup peanut butter, a tablespoon (or more) soy sauce, a dash (or more) sriracha chili sauce, a handful of basil or mint and enough warm water to thin. (I’m tempted to say, “Throw away the pineapple and eat the sauce,” but the combination is sensational.)

21. Waldorf salad revisited, sort of: Grill cut apples until browned but not mushy; grill chunks of Napa or savoy cabbage, also left crisp; grill halved red onion. Chop or shred all together with blue cheese, walnuts and a little yogurt.

22. Cut a slit in as many ripe figs as you like; stuff with herbed goat cheese (or cream cheese mixed with chopped nuts) and grill slowly. Appetizer or dessert? Your call.

23. Grill red, orange and/or yellow peppers; toss with olives, capers, balsamic vinegar and olive oil.

24. Quick grilled pickle: Rapidly char thick slices of cucumber; toss with salt, vinegar and sugar; let sit for 15 minutes, then drain.

25. Charred salsa verde. Toss whole husked tomatillos, scallions and jalapeños in olive oil and grill until charred. Remove the blackened skin from the chilies and chop or blend everything with diced avocado, lime juice and cilantro. Eat with chips or top grilled chicken with it.

Meat

26. Mideast lamb chops: Shoulder cuts are the best and the cheapest; just don’t burn them. Marinate them briefly in yogurt, lemon, cardamom and mint. Serve with lemon and parsley.

27. Midwest pork chops: Again, shoulder; again, don’t burn. Marinate briefly in spicy mustard, chopped garlic and apple cider.

28. Six-minute steak (or maybe four): Salt skirt steak and grill it, quickly. Top with queso fresco, thinly sliced red onion (you could grill it first, if you like) and the juice of grilled lime.

29. Six-minute steak, plus a little marinating time: Soak skirt steak in a mixture of soy, lime juice, garlic, ginger and sugar (or mirin) before grilling. (The time it takes to heat the grill is long enough.)

30. Smear chicken leg quarters (or thighs) with a paste of garlic, chopped rosemary (thyme, too, if you like), olive oil and the juice of grilled lemon. Grill away from heat, covered; crisp briefly over high heat.

31. Steak au poivre: Sirloin strip is ideal. Press lots of cracked black pepper into both sides, sprinkle with salt and grill over fairly high heat, about three to four minutes on each side. Slice quarter-inch thick before serving.

32. Crisp (and better) duck à l’orange: Score the skin of duck breasts and press rosemary leaves, salt and pepper into both sides. Grill skin-side down over low-ish heat until crackly, then turn and grill briefly. Serve with grilled orange halves.

33. Smear hanger, skirt, flatiron or other steak with mustard. Grill and serve with grilled shallots.

34. Brush chicken thighs — boned or not — with basil, parsley or cilantro pesto. Boneless and skinless thighs can be grilled over direct heat; thighs with skin should be started away from heat.

35. Fast lamb leg: Use steaks cut from the leg, and rub them with a mix of warm spices: cumin, coriander, cinnamon and turmeric. Grill quickly, serve hot.

36. Spread flank steak or butterflied lamb leg with garlic, parsley and lemon zest. Roll and tie, or fold. (Or grill without further fuss, adding more paste occasionally.)

37. Moist grilled chicken breast? Yes: Pound chicken breast thin, top with chopped tomato, basil and Parmesan; roll and skewer and grill over not-high heat until just done.

38. Call it grilled chicken Parm: Pound breast thin, top one side with sliced tomato, mozzarella and Parmesan; fold in half, seal with a toothpick or skewer and grill for a few minutes on each side.

39. Pork (or veal) saltimbocca: Pound pork or veal cutlets thin; top with ham (prosciutto preferably) and cheese (maybe Gruyère). Roll, cook on skewers and serve with pickles.

40. Slice pork shoulder thin. Fry lots of sesame seeds, minced garlic, fresh minced chili in sesame oil; off heat, stir in some soy sauce. Grill the pork fast over high heat, smearing with the sesame paste right after flipping. Serve with lettuce leaves and cilantro, basil and/or mint for wrapping.

41. Bacon-wrapped hot dog. You know you want one.

Fish and Shellfish

42. Grill thick onion slices; purée in a blender with olive oil and lemon juice. Grill scallops for about four minutes; serve with the vinaigrette.

43. Salmon tartare with grilled stuff: Lightly grill radishes, scallions, lime halves and, if you like, plantain disks. Serve the plantains under, and the other things next to, chopped raw salmon (preferably wild) seasoned with salt and pepper.

44. Grill sardines or mackerel; serve with a squeeze of grilled lemon, grapefruit or both.

45. Stuff whole gutted trout with slices of lemon and chopped marjoram or oregano. Wrapping in bacon is optional. One per person is best.

46. Not so easy, but so impressive: Stuff squid bodies with chopped chorizo (optional), garlic-toasted bread crumbs, lemon zest and parsley. Close with toothpicks. Char quickly over a very hot fire.

47. Shrimp, Part 1: Rub with chili powder and salt, and grill quickly. Finish with cilantro and the juice of grilled lime halves.

48. Shrimp, Part 2: Rub with olive oil, salt and cumin. Finish with the juice of grilled lemon halves; garnish with chopped marjoram, if you have it, parsley if you don’t.

49. Shrimp, Part 3: Rub with curry powder. Drizzle with warm coconut milk and chopped mint, basil and/or cilantro.

50. Grilled tuna niçoise: Brush tuna with olive oil and grill; keep it rare. (You might grill some new potatoes while you’re at it.) Serve with more olive oil, lemon juice, cherry tomatoes, olives, grilled red onion and parsley. Green beans and hard-cooked eggs are optional.

51. Grilled clams on the half shell: Get them shucked (or cook in the microwave or on the grill until opened); top with bread crumbs, parsley, lemon, minced cooked bacon (optional). Grill until topping is hot.

52. You think you don’t like bluefish? Grill it, then drizzle with a mixture of chopped fennel fronds (or crushed fennel seeds), melted butter and the juice of grilled grapefruit or orange.

53. White fillets with spice: Mix salt, sugar, chili powder and paprika. Rub on sturdy white fish fillets (make sure the grill grates are clean and well oiled).

54. Buy shucked oysters. Top with juice of grilled lemon. Period. (You could grill shallots, mince and make a grilled mignonette, but this is better.)

55. Grill soft-shell crabs, brushing with melted butter and Tabasco. A little charring of the claw tips isn’t a bad thing.

56. Simmer octopus tentacles until tender (this may take a couple of hours); cool. Grill; cut into attractive little rounds and drizzle with lemon and olive oil.

57. Grill wild salmon (preferably king or sockeye) until not-well-done. Toss diced cucumbers with fresh dill, olive oil and lemon juice. Serve salmon hot, slaw cold.

Kebabs

58. Shrimp and chorizo. Serve with lemon or a little vinaigrette.

59. Lamb and carrots. In last few minutes, brush with miso thinned with a tiny bit of mirin (or sherry, wine or water).

60. Lamb and onions. Brush with a mixture of cumin and olive oil as they sizzle. You can add bell peppers, too, but somehow the stark minimalism of this is pleasing.

61. Odd, but good: Strawberries and cherry tomatoes, finished with basil-laced balsamic vinegar.

62. The New Yawk special: Italian sausage, peppers and onions.

63. The California special: Figs, with chunks of good bacon.

64. Kebab or hero? Your choice: Cut brussels sprouts in half; grill slowly on skewers, with chunks of sausage. Both slowly crisp as they cook.

65. Bread salad on a stick: Cubes of bread, black olives and cherry tomatoes. Don’t grill too long, and drizzle with basil or thyme or parsley vinaigrette.

66. Peaches, plums, strawberries and watermelon. Finish with a sprinkle of salt and perhaps a drizzle of balsamic vinegar.

67. Cubes of mango and chunks of white fish; brush with a mixture of soy, fish sauce, sriracha chili sauce and chopped mint or cilantro. Serve with a mai tai.

68. Go Hawaiian or Italian: Wrap pineapple or melon in prosciutto. Grill briefly.

Salads

69. Grilled coleslaw: Lightly char wedges of green and red cabbage and carrots. Let cool, then shred and toss with a little mayo, vinegar, salt and sugar.

70. Grill halved new potatoes or fingerlings (microwave or parboil first for a few minutes to get a head start), red onions and scallions. Chop as necessary and toss with chopped celery, parsley, mustard and cider (or other) vinegar. I make this annually.

71. Toss grilled Lacinato kale leaves with a little Caesar salad dressing (or olive oil, lemon and Parmesan) and grilled croutons.

72. Char iceberg wedges and cherry tomatoes (skewer these first). Top with blue cheese dressing.

73. Lightly grill ripe figs; brush with balsamic. Chop and toss with arugula and blue cheese. Sprinkle with olive oil.

74. Steak salad with almost no steak: Halve endives or radicchio; brush with oil and grill. Sprinkle with bits of blue cheese and bits of charred steak.

75. Ratatouille: Grill chunks of zucchini, yellow squash, mushrooms, eggplant, onion and tomatoes (or use cherry tomatoes), all until lightly browned and perfectly tender. Toss with fresh marjoram or oregano, thyme, basil and olive oil.

Burgers

76. Greek salad burger: Ground lamb with grated feta, chopped calamatas and a little oregano. Top with tomato, red onion and cucumber.

77. The pickled onions make it: Soak sliced red onions in diluted vinegar and salt while you prepare everything else. Combine ground lamb with grated carrots and cumin; grill, then top with onions.

78. Asian burger: Grind pork, combine with grated daikon and a little soy sauce. Brush with hoisin or miso and top with sliced-and-salted cucumbers.

79. Grind beef, combine with crumbled blue cheese and chopped toasted walnuts. Top, if it doesn’t sound too effete, with sliced grilled pear.

80. A chicken or turkey burger worth eating: Cook and chop bacon; mix with ground chicken (or turkey) and grill.

81. Another: Grind turkey, combine with chopped basil, shove a cube of mozzarella into the center, grill until well done (the cheese will melt). Top with tomato and more basil.

82. Grind salmon (actually, it’s better if you grind half and chop half) and combine with chopped scallions and soy sauce. Grill medium-rare, top with mayo spiked with ginger, soy and/or lime.

83. Philly cheesesteak burger: Grind beef and grill with mushrooms and onions; top with aged provolone.

Sandwiches and Breads

84. Actual grilled cheese: Use good bread, good cheese, tomato slices and maybe a little mustard; brush with melted butter or olive oil and grill with a weight on top.

85. Glorified grilled cheese: Use grilled pineapple, grilled ham, cheese, pickles and mayo; grill with a weight on top.

86. Grill bell peppers until blackened and collapsed; cover, cool and peel. Grill eggplant planks, brushed with olive oil (or pesto if you have it), until very tender. Make a sandwich with balsamic vinegar, mozzarella and basil. This is also good with strip or skirt steak: grill meat until medium-rare, then slice and salt.

87. Grilled quesadilla (simple): Fill a flour tortilla with queso fresco, Monterey Jack or Cheddar; add chicken, shrimp and/or tomato. Fold and grill until cheese melts.

88. Grilled quesadilla (not as simple): Grill and strip corn from the cob; grill red-onion slices and chop them. Combine both with chili powder and bind with a tiny bit of mayo or yogurt. Put between two flour tortillas with cheese and grill. Serve with grilled lime wedges.

89. A different kind of Cuban sandwich: Grill pork steaks (best from the shoulder, about half-inch thick). Put on baguette spread with well-seasoned mashed black beans, queso fresco, chopped red onion (grilled or not), cilantro and lime juice.

90. Grill pork steaks as above; grill red onions. Slice the meat, chop the onions, toss with thinly sliced apples and roll in lavash bread or stuff in pita with yogurt-dill dressing. You can use the meat as an accent, or as the dominant ingredient.

91. Grill sweet Italian sausage and some figs. Combine on a toasted hot dog bun; mustard is optional.

92. Grill split kielbasa or chorizo (the Spanish type). Serve in buns, filled with chopped Manchego and mayo spiked with pimentón. Some chopped dried apricots would be good, too.

Desserts

93. An idea whose time has come: Halve and grill peaches, nectarines or apricots. Brush with barbecue sauce or, if you want to be sophisticated, a mixture of bourbon, sugar and mint, or simple syrup laced with basil.

94. An idea whose time will come in September: Halve and grill pears or apples. When they’re done, drizzle with yogurt, honey and a pinch of cardamom.

95. Grilled fruit salad, and why not? Toss grilled watermelon (really good), peaches, plums, pineapple and kiwi with honey, a little salt, lemon juice and tarragon (not much), chervil, basil or mint (or a combo).

96. Cut grapefruit in half. Sprinkle with brown sugar; grill, cut-side down. You might top this with chopped pistachios or a little honey.

97. Grilled shortbread or poundcake (store-bought is totally fine) topped with grilled fruit sauce, strawberries in sugar, yogurt, ice cream, whatever.

98. Grilled angel food cake or poundcake (again, store-bought is fine) topped with Nutella, chocolate sauce, sorbet, etc.

99. Grilled s’mores: Put graham crackers (or other good quality flat cookie) on foil, top with marshmallows and chocolate and another cracker. Grill until the chocolate and marshmallow begin to melt.

100. Cut bananas into thick rounds (like scallops almost), char quickly and serve with caramel sauce, brown sugar, vanilla ice cream, Nutella ... whatever.

101. Actually, this is a drink: Skewer green olives, then char them a bit. These would be a good garnish for shrimp, chorizo or anything else. But instead, make yourself a fantastic dirty martini.

Bittman's 101 Head Starts on the Day

2011-05-04T23:27:00.003-04:00

November 17, 2009
THE MINIMALIST

By MARK BITTMAN
FOR cooks, most Thanksgiving problems are brought about by the sheer number of dishes competing for the stove: It’s not easy to roast a turkey and sweet potatoes for 20 at the same time. The best solution is to make food in advance, like one of the dishes that follow.

Unlike my earlier 101 compendiums, this one has some recipes that take an hour or more. Still, most are pretty quick. Almost all can be served at room temperature, although the soups should be reheated. Salting to taste is always a given. And if I don’t specify a temperature, “roast” or “bake” means a 375-degree oven.

RELISHES, CHUTNEYS AND JAMS

1. Onion-Pumpkinseed Relish: Roast thick slices of red onion with olive oil until softened and nicely browned. Chop, then toss with minced chives, toasted pumpkinseeds and a little more olive oil.

2. Apricot-Tomato Chutney: Combine chunks of dried apricot and fresh tomato, a splash of apple cider, brown sugar, ginger, cloves and a touch of curry powder; bring to a boil, reduce the heat and cook for about 20 minutes.

3. Red Onion Jam with Red Wine and Rosemary: Thinly slice red onions and cook them in olive oil until very soft. Add chopped rosemary and red wine, and cook until the jam thickens.

4. Onion Jam with Bacon and Bourbon: Thinly slice red onions and cook in olive oil with chopped bacon until soft. Add a little bourbon and brown sugar to taste and cook until the jam thickens.

5. Apple Chutney: Cook big chunks of peeled, cored apple with a little apple cider, Dijon or whole-grain mustard and chopped sage until the chutney thickens. Don’t cook it until it becomes apple sauce unless you want to.

6. Cranberry-Corn Sauce: Cook a bag of fresh cranberries with about a cup of corn kernels, some chopped scallions, 1/4 cup brown sugar (or to taste) and a splash of water, just until thick.

7. Cranberry-Orange Sauce: Cook a bag of fresh cranberries with orange and lemon zest, cut up (peeled) orange segments, 1/4 cup sugar (or to taste) and a bit of minced jalapeño or chipotle.

8. Cranberry-Beet Sauce: Put equal amounts shredded beets and fresh cranberries in a saucepan with a small splash of orange juice, orange zest and honey or maple syrup to taste. Cook until thick.

9. Prune Relish: Put pitted prunes, fresh mango, a little cider vinegar and sugar to taste in a saucepan. Cook for 30 minutes, adding chopped fresh ginger to taste about halfway through.

10. Ginger-Apricot Chutney: Put dried apricots in a saucepan, cover with water and bring to a boil. Add lemon juice, minced fresh chili, grated ginger, a couple of cloves and a pinch of cayenne. Cook until thick.

11. Tomato-Corn Jam: In a saucepan, cook roughly chopped Roma or cherry tomatoes with fresh or frozen corn kernels, a minced chili and some sugar and lime juice to taste, until the jam thickens.

12. Garlic-Rosemary Figs: Soak dried figs, stems removed, in warm water until plump; drain and halve. Heat rosemary and lightly smashed (and peeled) garlic with olive oil on medium-low heat, until softened. Add figs, along with some fresh orange juice. Cook until saucy.

SOUPS

13. Sauté sliced shallots in olive oil, then add chunks of butternut squash, some rosemary and chicken stock or water to cover. As the soup simmers, bake strips of prosciutto until crisp. Purée the soup, swirl in some cream if you like and serve topped with crumbled prosciutto.

14. Steam or poach 2 cups of pumpkin cubes until tender. Meanwhile, sauté 1 cup sliced shiitake mushroom caps in vegetable oil with a few drops of sesame oil. Boil 4 cups water and whisk some of it with 1/3 to 1/2 cup of miso. Stir miso mixture, pumpkin and mushrooms into water and heat everything through, then serve, drizzled with more sesame oil.

15. Thai Squash Soup: Simmer cubed winter squash, minced garlic, chili and ginger in coconut milk, plus stock or water to cover, until soft. Purée if you like. Just before serving, add chopped cilantro, lime juice and zest, and toasted chopped peanuts.

16. Sauté equal amounts chopped, peeled apples and onions in butter until soft. Add stock or water to cover, then simmer for 10 minutes. Cool and purée. Serve sprinkled with Stilton or other blue cheese.

17. Sauté chopped onion in butter, then chunks of sweet potato and stock or water to cover. Simmer until the sweet potatoes can be pierced with a knife, then add chopped kale and cook until wilted.

18. Hot and Sour Vegetable Soup: Sauté chopped onions and garlic in vegetable oil until soft. Add chopped or shredded carrots, cabbage, and daikon or turnip, frozen corn, chopped boxed tomatoes with their juice and stock to cover; bring to a boil. Simmer for 15 minutes, then finish with about a tablespoon of rice wine vinegar per 2 cups of soup and loads of black pepper.

19. Sauté chopped onions, garlic, celery and carrots in olive oil, then add chopped tomatoes (boxed are fine) with their juice, lentils and stock or water to cover. When everything is soft, add a squeeze of lemon juice or a splash of red wine vinegar. Garnish with parsley.

20. Sauté ground or chopped lamb in a little oil, until it begins to brown, then add chopped onion, carrot and garlic and cook until the lamb is crisp. Add split peas, a bay leaf and stock or water to cover. Cook until the peas fall apart.

21. Brown a little crumbled or sliced sausage in olive oil; a sprinkle of fennel seeds is good, too. Add chopped escarole, cooked white beans with their juice, and stock or water to cover. Simmer until the greens are tender and the beans are warmed through. Garnish with olive oil or Parmesan.

22. Trim and halve brussels sprouts (if very large, quarter them) and roast with sliced onion, lots of peeled garlic cloves, chopped fresh sage and enough olive oil to coat. When sprouts are tender, transfer to a pot, add stock or water to cover, bring to a boil and simmer for 10 minutes. You can purée this or not. In any case, serve with grated Parmesan and more chopped sage.

23. Sauté leeks in butter until soft but not browned, then add cubed waxy potatoes, a little sage and stock or water to cover. Simmer until tender, purée and finish with about a cup of cream for each 6 cups of soup. Serve hot or cold, garnished with chives (if cold, call it vichyssoise).

STUFFINGS AND GRAINS

24. Combine a little cooked wild rice with much more cooked quinoa; sauté crumbled sweet Italian sausage with onion and fresh rosemary. Toss together. Bake in an oiled dish or use as stuffing.

25. Dice fennel bulb and onions and sauté in butter or olive oil (or both) until softened. Add dried cranberries, with a hit of not-too-dry white wine or water. Stir in cooked rice, along with more butter or oil if necessary. Bake in an oiled dish or use as stuffing.

26. Chop corn bread into cubes. Sauté cherry tomatoes, scallions and corn kernels in butter or oil. Deglaze the pan with beer, then empty the pan over the corn bread. Bake in an oiled dish or use as stuffing.

27. Cranberry Polenta Cakes: Make polenta with half milk, half water; stir in chopped fresh or dried cranberries. When thick, pour onto a sheet tray and let cool. Cut into squares and sauté or broil until slightly crisp. Drizzle with honey.

28. Toss cooked Israeli couscous with toasted pecans, orange zest and juice, chopped mint, cider vinegar and honey. Bake in an oiled dish or use as stuffing.

29. Toss cooked black rice with grated sweet potatoes (raw or sautéed in butter or oil), chopped dried apricots and a vinaigrette with honey and grated ginger.

30. Cook brown rice until just shy of done. Drain and mix with an equal amount of ground turkey and a little chopped fresh sage and chopped dried cherries. Form into patties and sauté or bake, turning once, until crisp and cooked all the way through.

31. Combine cooked wild rice with caramelized onions (nearly burnt onions are almost as good, and faster), chopped figs and fresh rosemary. Bake in an oiled dish or use as stuffing.

32. Cook couscous in stock or water. With a fork, stir in cinnamon, chopped mint, lightly sautéed pine nuts and melted butter. Bake in an oiled dish or use as stuffing.

33. Cook Israeli couscous in stock or water. With a fork, stir in chopped, pitted Kalamata or other olives, chopped green onions and diced, poached or roasted sweet potatoes. Dress with a vinaigrette.

34. Combine cooked bulgur with chopped or grated apple, minced orange rind, grated ginger and chopped parsley. Bake in an oiled dish, use as stuffing or serve as a salad.

35. Pumpkin-Noodle Kugel: Cook a half-pound of egg noodles in salted water until not quite done; drain and put them into a buttered baking dish. Whisk together 4 cups milk, 4 eggs, 1 cup puréed cooked pumpkin (canned is fine), 1/4 cup melted butter and a pinch each of cinnamon and salt. Pour over the noodles and sprinkle with bread crumbs (or, for added kitsch, corn flake crumbs). Bake 45 minutes to an hour, or until a knife inserted into the middle comes out clean.

36. Boil peeled sweet potatoes and purée in a food processor, thinning with cooking water or cream until saucy. Add chopped garlic and unsweetened pure peanut butter and purée until smooth. Boil soba noodles until just done and toss with the purée until the noodles are lightly coated; garnish with chopped scallions. Serve at room temperature or cold.

37. Sauté crumbled sweet Italian sausage with cubes of butternut squash in a bit of oil. Toss in cooked farro and dress with more oil and lemon juice. Serve as a salad or toss with grated Parmesan and use as a stuffing.

VEGETABLE SIDE DISHES

38. Trim cremini or portobello mushrooms and chop stems. Sauté stems in butter or olive oil with chopped prosciutto, onions, chopped fresh herbs (rosemary, sage, parsley, etc.) and coarse fresh bread crumbs. Stuff spoonfuls of the mixture into mushroom caps; roast until tender.

39. Trim cremini or portobello mushrooms and chop stems. Cook crumbled sausage in olive oil until it begins to brown, then add stems and chopped onion and garlic. Mix with cooked rice, an egg for every 2 cups of mushrooms and enough bread crumbs and grated Parmesan to bind slightly. Spoon the stuffing into the mushroom caps and bake until tender.

40. Peel and trim pearl onions and toss them with a mixture of minced ginger, garlic, chilies and peanut oil. (A little sesame oil is good, too.) Roast until nicely caramelized, then drizzle with soy sauce.

41. Toss chunks of sweet potato and 2-inch lengths of scallion with neutral or peanut oil. (Again, a little sesame oil helps.) Roast, turning as necessary, until nicely caramelized; drizzle with soy.

42. Brussels Sprout Sliders: Trim and halve large brussels sprouts, toss with olive oil and roast at 400 degrees until tender but not mushy. Using the brussels sprout halves as you would hamburger buns, sandwich them around a piece of crispy bacon or ham, maybe a little caramelized onion, and a dab of whole grain mustard. Keep everything in place with toothpicks.

43. Toss chunks of butternut squash with butter and curry powder. Roast until half-tender, then stir in chunks of apple and some maple syrup. Cook, shaking the pan occasionally, until everything is nicely browned and tender.

44. Autumn Rolls: Shred sweet potatoes or carrots and brussels sprouts or cabbage. Roll them up with fresh sage or mint and some sprouts in rice paper. (Add sliced shrimp if you like.) Make a dipping sauce of soy, garlic, grated or minced ginger and honey.

45. Render some chopped bacon in a bit of oil, then add apple chunks; cook until nearly soft. Meanwhile, bake halved and seeded acorn, butternut or delicata squash until they start to soften. Fill squash with apple mixture and finish baking.

46. Chop and toss together equal amounts of beets and carrots; add chopped shiitakes, sesame oil and hot pepper flakes (preferably Korean). Roast until tender and sprinkle with sesame seeds and soy sauce.

47. Vegetable Torta: Roast sliced eggplant, zucchini, tomatoes and onions. Stack in layers with fresh basil in a well-oiled springform or roasting pan and top with bread crumbs or Parmesan (or both); bake for 20 minutes or so.

48. Cut sweet potatoes into wedges; boil until tender. Drain and toss with olive oil. Wrap each with a prosciutto slice and a sage leaf, then roast until browned.

49. Halve and seed acorn, butternut or delicata squash and roast until squash begins to soften. Meanwhile, cook bulgur, drain and toss with coarsely chopped pine nuts and currants. Add a bit of the stuffing to each squash half and sprinkle with cinnamon. Bake until squash is tender.

50. Cook chopped onions in olive oil until soft. Add chopped spinach and a handful of raisins — maybe a little port, too — and cook until wilted and almost dry. Roasted pine nuts are good on top.

51. Poach broccoli rabe or stemmed greens like collard leaves, then drain and chop. Combine with chopped water chestnuts and diced mushrooms in a skillet with sesame or peanut oil, minced garlic and hot pepper flakes. Cook until vegetables soften and dry a bit.

52. Pickled Collards: Boil 4 cups water and 1/2 cup vinegar with a tablespoon of sugar, a teaspoon of salt and a pinch of red chili flakes. Stem and chop or shred collard greens, pack them into a glass canning jar and pour hot liquid over the greens. Cover, cool and refrigerate at least three days.

53. Steam cauliflower florets and toss with olive oil. Roast with peeled whole garlic cloves and chopped bacon at 400 degrees for 20 minutes. Chopped parsley is a worthwhile addition.

54. Cook onion, curry powder and chopped ginger in oil until onion is soft; meanwhile, steam cauliflower florets until nearly tender. Add cauliflower to onion mixture, along with raisins; cover and cook until the cauliflower softens.

55. Steam and salt edamame. Whisk soy and honey together in a small saucepan over low heat. Add grated ginger and a bit of cornstarch, stir until slightly thickened and pour over edamame.

56. Cook lentils, thyme sprigs and chopped carrots in a pot with water to cover until tender; drain and remove thyme. Cook chopped onions in oil until soft; add chopped kale and allow to wilt. Add lentils, stir to combine and cook until kale is tender. Add chopped parsley.

57. Zucchini and Potato Pancakes: Grate zucchini and potatoes; squeeze to drain. Combine with grated Parmesan, one beaten egg for every 2 cups of the vegetables, a little oregano and flour or fine bread crumbs until the mixture is sturdy. Shape into patties and shallow-fry until browned on both sides.

58. Pour a mixture of cooked white beans (with a little cooking or canning liquid) and grated, sautéed winter squash into an oiled baking dish. Mix together fresh bread crumbs, dots of butter and chopped fresh sage and spread over the top; broil until golden brown.

59. Blanch thinly sliced potato and leeks until tender but not mushy; drain well. Layer the vegetables in an oiled or buttered baking dish, then top with a mixture of bread crumbs and lightly sautéed chopped bacon (some cheese mixed in is pretty good, too). Broil until golden brown.

60. Marshmallow topping for adults: Roast or boil chunks of sweet potato, put them in an oiled baking dish, top with dots of cream cheese, and sprinkle with a mixture of brown sugar, chopped pecans and chopped fresh sage. Broil until lightly browned.

61. Cook a lot of chopped fennel in a skillet with butter until pretty much tender. Transfer to a baking pan and add milk, half-and-half or cream to about halfway up the fennel. Sprinkle with thyme and shaved pecorino, then bake at 400 degrees for about 20 minutes, until bubbly and thickened.

62. Spinach-Cheese Pie: Sauté chopped garlic and 2 pounds of chopped spinach in plenty of olive oil until wilted and tender. Remove from the heat and stir in 1/2 to 3/4 cup crumbled feta or firm goat cheese, and a tablespoon chopped dill or mint. Layer 5 sheets phyllo dough in a greased baking dish, brushing each one with olive oil before adding the next. Spread the spinach over the phyllo, then top with 5 more phyllo sheets, each brushed with olive oil. Tuck in the edges if they extend over the ends of the pan, slash the top of the pie diagonally in a few places and bake until golden brown, 30 to 40 minutes.

63. Slice potatoes thin and layer them in a nonstick skillet. Dot with butter and add enough half-and-half or milk to come three-quarters of the way to the top of the potatoes. Bring to a boil and simmer until liquid reduces a bit, about 10 minutes. Transfer to a 400-degree oven for 10 minutes until just brown, reduce to 300 degrees and cook until tender, 10 to 20 minutes more.

64. Mushroom Bread Pudding: Put 6 cups of good bread (day-old is best) cut into 1-inch chunks into a buttered baking dish. Beat 4 eggs with 2 cups of milk and 1/2 cup grated Parmesan and pour over the bread. Sauté 4 cups of sliced mushrooms until tender with a teaspoon or two fresh thyme leaves and mix into the bread. Bake until just set, about 40 minutes.

65. Sauté garlic and pine nuts in olive oil until the garlic softens; add trimmed, blanched, chopped broccoli rabe (or broccoli). Put into a buttered baking dish, top with Parmesan and bread crumbs and bake until the topping browns.

SALADS

66. In a blender, whip olive oil, lime juice, a little red onion and a stemmed and seeded jalapeño. Toss with lots of shredded raw sweet potato, diced red bell pepper and chopped cilantro.

67. Sprinkle shelled pumpkin or squash seeds with a little chili powder; roast, shaking occasionally, until lightly browned. Combine with grated sweet potatoes (raw or lightly sautéed in butter or oil), raisins and a vinaigrette made with red wine vinegar, olive oil, Dijon mustard, a touch of honey and maybe a little more chili powder.

68. Peel sweet potatoes and boil until tender, drain and cool; dice. Treat carrots the same way. Make sauce of Dijon mustard, olive oil, cider vinegar and chopped scallions. Toss all together.

69. Shred carrots and cabbage (red, savoy or Napa). In a blender, whip olive oil, lemon or lime juice, a stemmed and seeded jalapeño, garlic and cilantro or parsley. Toss with the vegetables.

70. Blanch, shock in cold water, then julienne green beans, daikon and carrots; chill. Whisk soy sauce with honey and lemon to taste; pour over vegetables.

71. Add chopped scallions and chopped kalamata or other good black olives to cooked and drained white beans. Dress with white wine vinegar, olive oil and fresh thyme, marjoram or oregano.

72. Trim and shred raw brussels sprouts (the slicer on a food processor works well). Toss with lemon vinaigrette and shaved or grated Parmesan. Crumbled bacon, as usual, is a welcome visitor here.

73. Roast beets until tender, then peel and cut into chunks. Toss with olive oil, sherry vinegar, toasted chopped hazelnuts and crumbled blue cheese.

74. Trim and chop kale; salt and squeeze and knead until wilted and reduced in volume, about 5 minutes. Rinse, dry and toss with olive oil, lemon juice, chopped dried apples and toasted pine nuts.

75. Wild Rice Greek Salad: Toss cooked wild rice (or mix wild and white) with chopped tomatoes, cucumber, red onion, kalamata olives and crumbled feta. Dress with olive oil, lemon juice, parsley and mint.

76. Grate apples (red are nice; leave skin on), radish and celery. Roast pistachios and chop. Dress all with olive oil, shallots, grainy mustard, red wine vinegar and a pinch of sugar.

77. Trim and dice fresh tomatillos; peel and julienne jicama (or daikon or kohlrabi). For dressing, combine lemon and lime juices, olive oil and chopped cilantro. Pour over salad, top with toasted sesame seeds.

78. Slowly render cubed pork rind or turkey skin until crisp (for skin, start with a bit of oil or turkey fat). Thin sour cream with buttermilk and stir in minced parsley and garlic, black pepper and a little white wine vinegar. Arrange frisée on platter; top with dressing and cracklings.

79. Cook chopped pears in a covered saucepan with a tiny bit of water until soft. Purée, but not too fine. In your smallest pan, boil a few tablespoons of balsamic vinegar with a little brown sugar; lower heat and reduce by half. Spoon the pear sauce over endive leaves and finish with toasted sliced almonds and the balsamic reduction.

80. Trim and coarsely chop chard (rainbow makes for a gorgeous salad) and combine with white beans and chopped scallions. Dressing is minced ginger, a suspicion of garlic, olive oil and cider vinegar.

BREADS AND CRACKERS

81. Tomato Pinwheels: Soak 1 cup dried tomatoes in hot water, drain and pulse in a food processor with 1 tablespoon olive oil and 1 tablespoon chopped fresh thyme (add water or oil if necessary). Combine 2 cups flour, 1 teaspoon salt, 3 teaspoons baking powder and 1 teaspoon baking soda with 4 tablespoons cold butter (use food processor or fingers). Stir in 3/4 cup yogurt or buttermilk and gather the dough into a ball. Roll into a large rectangle on a floured surface, spread the tomatoes all over the dough and roll it up lengthwise. Cut the log crosswise into 1-inch slices, put them on a baking sheet and bake at 400 degrees until puffed and golden, 7 to 10 minutes.

82. Cornmeal Flatbread with Onion and Sage: Mix 1 cup cornmeal with 1 teaspoon salt; slowly whisk in 1 1/2 cups water. Cover and let sit for an hour (or up to 12 hours in the refrigerator). Put 1/4 cup olive oil in a 12-inch ovenproof skillet along with a thinly sliced red onion; stir. Heat the skillet in a 400-degree oven for a few minutes, then stir and pour in the batter. Bake at 375 degrees until the flatbread is crisp at the edges and releases easily from the pan, about 45 minutes.

83. Onion-Rosemary Skillet Bread: In a 12-inch cast iron pan, sauté half a large, thinly sliced red onion in about 1/4 cup olive oil until soft and beginning to color. Combine a cup of whole wheat flour with 1 teaspoon salt and 1 tablespoon rosemary leaves; add 1 1/2 cups water and whisk until smooth. Pour the batter into the hot skillet and bake in a 450-degree oven until the flatbread is crisp on the edges and releases easily from the pan, about 30 to 40 minutes.

84. Sage Crackers: Pulse 1 cup flour, 1 teaspoon salt, 1/2 cup Parmesan and 4 tablespoons cold butter in a food processor. Add 1/4 cup cream and 1 tablespoon finely chopped sage. When just combined, roll as thinly as possible, score into squares, sprinkle with salt and bake at 400 degrees until golden. Let cool, then break into pieces.

85. Herbed Buttermilk Biscuits: Combine 3 cups flour, 2 tablespoons sugar, 4 teaspoons baking powder, 1 teaspoon salt, 1 teaspoon baking soda and 1 tablespoon fresh thyme leaves. Use your fingers to rub in 1 1/2 sticks of butter until the mixture resembles small peas. Add 1 cup buttermilk and stir until just combined. Drop large spoonfuls onto a baking sheet and bake at 425 degrees until golden, about 15 minutes.

86. Spiced Muffins: Mix 2 cups flour, 1/4 cup sugar, 1/2 teaspoon salt, 1 tablespoon baking powder, 1 teaspoon ground cinnamon, 1/2 teaspoon each allspice and ground ginger, and a pinch of cloves. In another bowl, combine 1 egg, 1 cup milk and 3 tablespoons melted butter. Stir the wet ingredients into the dry until just combined, adding milk if the batter seems too dry. Spoon into greased muffin tins and bake for 20 to 25 minutes at 375 degrees or until done.

87. Combine 2 cups whole wheat with 2 cups white flour and 1 teaspoon each baking powder, baking soda and salt in a food processor. Pour in 1 1/2 cups buttermilk or thin yogurt, and pulse until a ball is formed. Knead for a minute (fold in 1/2 cup raisins or currants at this point if you like), shape into a round loaf, slash the top in a few places and bake on a greased sheet for about 45 minutes, or until the bottom sounds hollow when you thump it.

88. Dill-Cheddar Puffs: Combine 1 cup water with 1/2 stick of butter and 1/2 teaspoon of salt in a saucepan over medium heat and bring to a boil. When the butter melts add 1 1/2 cups flour and cook, stirring, until the dough forms a ball, about 5 minutes. Turn off the heat, then add 3 eggs, one at a time, beating well until the mixture is glossy. Stir in 2 cups grated Cheddar and 2 tablespoon freshly chopped dill. Drop teaspoons of the batter on greased baking sheets and bake at 425 degrees until lightly browned, about 10 to 15 minutes.

89. Vegetable Crackers: Slice beets, sweet potatoes, plantains or parsnips or all of the above into 1/8-inch disks (a mandoline is helpful) and toss lightly in olive oil. Spread the slices on baking sheets, sprinkle with salt, pepper and, if you like, other seasonings and bake at 400 degrees for 10 to 12 minutes. When browned, flip the chips over and bake for another 10 minutes or so.

DESSERTS

90. Baked Apples: Combine chopped pecans and chopped dried fruit (raisins, dates, figs, cranberries all work) and toss with maple syrup and a sprinkle of cinnamon, allspice or nutmeg or all three. Fill the cavities of cored apples with the fruits and nuts, dot each with butter, put into a baking dish and roast about 30 minutes, until tender. Better with vanilla ice cream.

91. Pears in Red Wine: Simmer 2 cups red wine with 1/2 cup sugar, 2 cloves, a cinnamon stick and a few slices of ginger in a pot for a few minutes, then gently poach peeled and cored pears (use a spoon to hollow them from bottom), until soft. Cool or chill, and serve with a bit of the poaching liquid.

92. Cranberry Truffles: Heat 1/2 cup simple syrup and 1/2 cup bourbon or water; add 2 cups dried cranberries and steep until soft, 10 to 15 minutes. Drain, reserving the liquid. Pulse the fruit in a food processor, adding just enough liquid so the mixture comes together. Roll spoonfuls of the cranberry filling into balls, then roll them in cocoa, mixed with pulverized nuts if you like.

93. Pumpkin-Raisin-Ginger Turnovers: Mix puréed cooked pumpkin, raisins, chopped crystallized ginger and sugar. Brush a sheet of phyllo with melted butter and cut lengthwise into thirds. Put a spoonful of the filling at the top of each strip. Fold down to make a triangle and repeat, like folding a flag. Repeat with remaining filling. Brush the tops with butter and bake 20 to 30 minutes. Dust with powdered sugar.

94. Pumpkin-Tofu Pudding: Purée a package of silken tofu, 2 cups of cooked or canned pumpkin, simple syrup to taste, a splash of brandy and a pinch each of nutmeg and salt. Refrigerate until chilled.

95. Indian Pudding: Combine 3 cups of milk and 1/3 cup of cornmeal in a saucepan over medium heat. Bring to a simmer; stir in 1/3 cup of molasses, 1 tablespoon sugar, 1/4 teaspoon salt, 1 teaspoon ginger and 1/2 teaspoon cinnamon and simmer, stirring occasionally, until thick. Add 1 tablespoon of butter and stir until melted. Pour pudding into a buttered baking dish and bake at 300 degrees for about 2 hours, uncovered, until golden brown and set in the middle. Serve with ice cream or whipped cream.

96. Sweet Autumn Gratin: Combine cubed pumpkin or sweet potato with cranberries and hazelnuts in a buttered baking dish. Sprinkle with brown sugar and toss. Drizzle cream over all, dot with butter and bake until soft, bubbly and browned, 50 to 60 minutes. Re-warm before serving if you like.

97. Prunes With Hazelnuts: Simmer prunes in port with cloves and cinnamon until soft; remove prunes and reduce syrup. Strain over the prunes. Top them with whipped cream, and the cream with chopped toasted hazelnuts.

98. Chipotle Brittle: Cook 2 cups sugar and 2 tablespoons water in a deep saucepan over medium heat, stirring once in a while until golden. Off heat, stir in 2 cups peanuts or pumpkinseeds and 1 or 2 mashed canned chipotle chilies with a bit of their adobo (more if you like things fiery). Quickly spread the mixture out on a buttered rimmed baking sheet and let cool before breaking into pieces.

99. Apple-Cranberry Crumble: Peel and slice 4 large tart apples. Toss with a cup of cranberries, the juice and zest of a lemon and 1/4 cup brandy, apple cider or water and put into a buttered baking dish. Pulse 1/2 cup cold butter, 1/2 cup oats, 1/2 cup walnuts or pecans, 1/2 cup flour, 3/4 cup brown sugar, 1 tablespoon cinnamon and 1/2 teaspoon ginger in a food processor until crumbly — not fine. Top the fruit with this and bake until bubbly, about 45 minutes.

100. Spiced Macaroons: Mix 3 cups shredded unsweetened coconut, 1 cup sugar, 1/2 teaspoon ground cardamom and a pinch of salt in a bowl. Stir in 3 lightly beaten egg whites and a teaspoon almond extract. Drop in small spoonfuls on baking sheet and bake at 350 degrees for about 15 minutes, or until golden on the edges.

101. Buy some cheese. Unwrap it and put it on a plate with some walnuts and fruit; let come to room temperature. Serve with good bread.

on hand

2011-01-05T15:57:00.000-05:00

steak tips
ham
sweet italian sausage
chicken
quiche
grapes
chard
romaine
napa cabbage
celery
carrots
spinach
pesto
salsa

leftovers
chili
asian noodles
black-eyed pea stew (add greens before serving)

Cabbage, Pineapple, and Peanut Salad

2011-01-03T05:07:00.001-05:00

12 ounces green or savoy cabbage, cored and sliced thin (about 4 cups)
1/2 pineapple, chopped (about 2 cups)
1/2 cup chopped dry-roasted peanuts
1 jalapeno, minced
3 tablespoons mild olive oil
3 tablespoons rice vinegar
1 teaspoon grated ginger
1 garlic clove, grated
1 teaspoon coarse salt
1/4 cup chopped cilantro

Combine the cabbage, pineapple, peanuts, and jalapeno in a large bowl.

In a small bowl, whisk the oil, vinegar, ginger, garlic, and salt until blended. Add the dressing to the cabbage and toss to blend. Add the cilantro if using. Serve at room temperature.

Makes 4 to 6 servings

From Fresh & Fast Vegetarian

Nella's Chicken Soup

2010-12-12T05:45:00.000-05:00

Organic chicken breast
whole onion
couple cloves of garlic
couple stalks of celery
a couple of green zucchini
a couple of yellow zucchini
2 c. or so of baby carrots
1 fresh tomato
olive oil
salt
1 or 2 chicken bouillon (reduce the salt if you use the bouillon)

Chicken meatballs:
ground chicken breast
1 or 2 c. of parmigiano cheese
4 eggs
1 c. of bread crumbs
finely cut onion (1/4)
finely cut garlic
some fresh parsley finely cut
salt to taste

any type of pastina, ditalini, orzo, acini di pepe, cut spaghettini or
rice

• Wash, peel and cut all vegetables
• Place in a large food processor along with the onion and garlic.
• Make a nice creamy paste of all the vegetable and add to olive oil in a large stock pot
• When the vegetables seem golden add washed chicken breasts and a lot of water to cover the pot, I usually make enough in a very large pot that holds a couple of gallons, of course the ingredients will be in a larger amount
• Let the soup cook until the chicken is fully cooked and a nice oily surface appears

For the meatballs (optional)
• I mix the chicken with all the ingredients, if it is too soft I add more bread
crumbs. Sometimes if I make too much I will freeze some of the mixture
• I make very small/tiny meat balls and I add them to the soup and voilaʼ it is as simple as that, the children love the small sizes and we actually count in Italian how many chicken meatballs they have in their bowl :)
• Add the pasta and cook until done

Shrimp and Sausage Jambalaya

2010-12-01T12:29:00.000-05:00

1/2 tablespoon olive oil
1 pound sausage, such as kielbasa or andouille, sliced
1/2 tablespoon butter
1 medium onion, diced
1 cup diced celery
1 green bell pepper, cored and diced
1 red bell pepper, cored and diced
1 can diced tomatoes, drained
3 garlic cloves, minced
1 jalapeno pepper, seeded and minced OR 1/2 teaspoon cayenne
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1 tablespoon tomato paste
3 cups chicken stock, preferably homemade
1 1/2 cups long-grain rice, rinsed
1 bay leaf
Salt and freshly ground black pepper
3 to 4 dashes hot sauce, optional (recommended: Tabasco)
1/2 pound medium shrimp, deveined
1/4 cup chopped scallions, divided
1/2 cup chopped fresh parsley, divided
Lemon wedges

Heat the oil in a large Dutch oven over medium heat, add the kielbasa and saute for 8 to 10 minutes, until browned. Remove the kielbasa to a bowl, and set aside. Add the butter, onion, celery and peppers to the same pot and saute for 8 to 10 minutes, until the onion is translucent. Add the tomato, garlic, jalapeno or cayenne, oregano, thyme, and tomato paste and cook until all the vegetables and herbs are blended well. Add the stock and bring to a rolling boil. Stir in the rice, and add the sausage, bay leaves, salt, pepper and hot sauce. Return to a boil, reduce the heat to low and simmer, covered, for 20 minutes. Add the shrimp, and stir well. Cover the pot, remove it from the heat and allow the jambalaya to steam for 15 minutes before serving.

Garnish with the scallions, parsley, and a dash of hot sauce, if desired. Serve with lemon wedges.

Makes 4 servings
Adapted from the Food Network

Tahini Shortbread Cookies

2010-11-12T13:21:00.000-05:00

Tahini (sesame paste) is a brilliant addition to Maura Kilpatrick's buttery shortbread cookies. Not only does it add a fantastic nutty flavor, but it also makes the cookies incredibly crisp and flaky.

1 stick plus 2 tablespoons unsalted butter, softened
1 cup tahini, stirred
3/4 cup confectioners' sugar
2 teaspoons coarse sea salt, crushed
1 3/4 cups all-purpose flour
1/2 cup sesame seeds

In a medium bowl, using an electric mixer, beat the butter with the tahini, confectioners' sugar and salt at medium speed until smooth, about 3 minutes. Add the flour and beat until incorporated. Turn the dough out onto a work surface and knead just until it comes together. Divide the dough in half and roll each piece into a 15-inch log, about 1 inch thick. Scatter the sesame seeds on a sheet of parchment paper and roll the logs until completely coated. Roll each log in parchment and refrigerate until chilled, at least 1 hour.

Preheat the oven to 325° and line 2 large baking sheets with parchment paper. Unroll one log and slice it 1/4 inch thick. Arrange the slices on the baking sheets. Bake the cookies in the center and lower-thirds of the oven for about 25 minutes, or until golden, shifting the pans from front to back and top to bottom halfway through baking. Slide the parchment onto a rack and let the cookies cool completely. Repeat with the second log of dough.

The cookies can be kept in an airtight container at room temperature for up to 1 week.

Makes 100 cookies

Recipe by Maura Kilpatrick (Sofra), via Food & Wine

Orange Coriander Sangria

2010-10-26T15:07:00.002-04:00

This is a sure-fire crowd pleaser adapted from "Spice: Flavors of the Eastern Mediterranean"
by Ana Sortun; Chef/owner of Oleana Restaurant in Cambridge via The Recipe Files. This is seriously addictive and a tad bit stronger than your average sangria.

2 tablespoons + 1 teaspoon whole coriander seeds
1 cup fresh squeezed orange jucie (use the best oranges you can find)
1/2 cup sugar
2 cups dry, floral white wine like a Verdejo or a Chenin Blanc from the Loire (should be a fairly decent wine but doesn't have to be pricey)
1 cup cognac or extremely good brandy
1 cup sparkling water
A splash or two of Cointreau (optional)
1/8 teaspoon orange blossom water (optional)
2 tablespoons brown sugar or turbinado sugar, for rimming the glass
1 or 2 oranges for slicing

Toast the coriander seeds over medium-high heat in a saute pan until fragrant. Remove one teaspoon of the seeds and set aside.

Add the orange juice and sugar to the remaining seeds and bring to a boil. Turn off heat and throw mixture in a blender pitcher and cover. Infuse the syrup for fifteen minutes to a half hour.
Buzz the syrup in the blender and strain into a pitcher. Add the rest of the ingredients, orange slices and ice. Add more orange juice and/ or sugar to taste if it's too strong.

For rimming the glasses: Finely grind reserved seeds in a spice grinder and mix them with the two tablespoons of brown or turbinado sugar or a combination of the two sugars together.

servings: 8

Bacon and Cabbage Soup

2010-10-03T09:20:00.000-04:00

In Ireland, boiled bacon and cabbage is a domestic staple. The bacon is usually a "collar" or shoulder, a moderately marbled cut with less fat than American bacon but a bit more than Canadian. The ingredients are boiled together and served with potatoes and a parsley cream sauce.

1 (1/3-pound) piece Irish bacon (available at specialty foods shops) or Canadian bacon
3 tablespoons unsalted butter
1 medium onion, finely chopped
2 large Yukon Gold potatoes, peeled and cut into 1/2-inch dice
5 1/2 cups chicken stock or low-sodium chicken broth
4 Turkish bay leaves
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1/2 small head Savoy cabbage, cored, thinly sliced, and cut into 1/2-inch pieces
Additions: white beans, carrot, celery, fresh thyme or rosemary

In small saucepan, combine bacon and cold water to cover. Cover, bring to boil over moderate heat, and skim foam from surface. Reduce heat and simmer 7 minutes. Drain and cool, then cut into 1-inch chunks. Set aside.

In 6-quart heavy stock pot over moderate heat, melt butter. Add onion and sauté, stirring, until softened, about 3 minutes. Add potatoes and sauté 2 minutes. Add stock, bay leaves, salt, and pepper and bring to boil. Reduce heat to moderately low, cover, and simmer until potatoes are soft, about 8 to 10 minutes. Add cabbage and simmer 5 additional minutes. Discard bay leaves. Working in 3 batches, in blender purée soup until smooth (using caution when blending hot liquids). Return to pot, stir in bacon, and rewarm if necessary. Ladle soup into bowls and serve.

Yield: Makes 4 servings

From Epicurious, adapted from chef Paul Flynn of The Tannery in Dungarvan, Ireland.

Ruth Reichl's 70s Pumpkin Soup

2010-09-30T14:30:00.000-04:00

This isn't a soup, actually, it's more like a gratin baked right inside the pumpkin. I was 21, and I didn't care that it was incredibly rich. Today I mix the cream with chicken broth (about a cup and a half of cream to about a cup of broth). It's STILL pretty much of a heart-stopper but it's irresistible.

Another helpful hint: If you brush the outside of the pumpkin with oil, it will look better when it emerges.

Go out and buy a fairly small pumpkin with a flat bottom. Cut off the top, as if you were going to carve a jack-o-lantern, and hollow it out. Spread the seeds out and dry them to eat later.

Now get a good loaf of French bread, slice it and toast it lightly. Grate a goodly amount of one of the Swiss cheeses (Emmenthaler, Gruyere or Appenzeller). Layer the toast and cheese inside the pumpkin until it's almost fill. Then fill the pumpkin up with cream. Add the salt, pepper and nutmeg, replace the top of the pumpkin and bake in a 300 degree oven for about 2 hours.

Bring the whole pumpkin to the table. When you serve it be sure to scoop out the pumpkin flesh with the cheese and the cream. Serve with a light second course.

From Mmmmmmmm: A Feastiary

White Bean Salad

2010-09-21T14:26:00.000-04:00

I call for a citrus olive oil in this recipe (I used the ruby grapefruit olive oil from O Olive Oils. Orange or Lemon would likely be nice as well (and more readily available). In a pinch, an alternative would be to use a good quality extra-virgin olive oil along with some citrus zest.

2 big handfuls baby spinach, washed and dried
2 cans white cannellini beans (or freshly cooked equivalent)
2 handfuls walnuts, toasted
a couple glugs of citrus-flavored olive oil
a small splash of champagne vinegar
a few pinches fine-grained sea salt
a bit of crumbled cheese (manouri, goat cheese work nicely)

Rinse and drain the beans. If you like your bean salad on the warm side, my shortcut for heating them up is to run them under hot water (saves having to wash a pot).

In a large bowl combine the spinach, beans and walnuts. Add the olive oil, a splash of champagne vinegar, and salt. Toss gently but make sure you get everything nicely coated. Sprinkle a bit of cheese on top and enjoy.

Serves 4.

from 101 Cookbooks

Salmon Roasted in Butter

2010-08-31T09:31:00.000-04:00

Be sure to preheat the butter or oil, along with a little bit of the herb, in a roasting pan in a hot oven. This preheating causes the fish to sizzle the instant it's set into the pan, so that it browns before it overcooks. If you start the fillet in a cold pan, it will simply turn a dull pink and will not brown until it is as dry as chalk.

4 tablespoons (1/2 stick) butter
4 tablespoons minced chervil, parsley or dill
1 salmon fillet, 1 1/2 to 2 pounds
Salt and freshly ground black pepper to taste
Lemon wedges

1. Preheat the oven to 475 degrees. Place the butter and half the herb in a roasting pan just large enough to fit the salmon and place it in the oven. Heat about 5 minutes, until the butter melts and the herb begins to sizzle.

2. Add the salmon to the pan, skin side up. Roast 4 minutes. Remove from the oven, then peel the skin off. (If the skin does not lift right off, cook 2 minutes longer.) Sprinkle with salt and pepper and turn the fillet over. Sprinkle with salt and pepper again.

3. Roast 3 to 5 minutes more, depending on the thickness of the fillet and the degree of doneness you prefer. Cut into serving portions, spoon a little of the butter over each and garnish with the remaining herb. Serve with lemon wedges.

Variations: The basic recipe can easily be varied. An equal quantity of extra virgin olive oil can be substituted for the butter, and 2 teaspoons basil or thyme leaves or 2 tablespoons marjoram leaves for the dill, chervil or parsley. Or peanut oil can be substituted for the butter (with a teaspoon of dark sesame oil for flavor if you like) and cilantro or mint for the dill, chervil or parsley; with this version, use lime instead of lemon.

Time 15 minutes

Makes Yield 4 to 6 servings

From The Minimalist (Mark Bittman) in NY Times

Menu: Week of Aug 23

2010-08-26T10:06:00.000-04:00

provisions needed: corn, romaine, spinach, shallot, zucchini, feta, mozz, unsliced bread

shrimp with orzo, white beans, lemon, tomato; zucchini with parmesan
grill beef/turkey burgers + bread salad + corn
steak salad with spinach, blue cheese, blueberries, shallot, feta/oven fries
meatball calzone + salad
Kielbasa grilled with bell peppers and bread over salad

LUNCH

Grain salad with sausage, mushrooms, chard, walnuts
White chicken chili

on hand: grapes, mushrooms, green beans

Roasted Shrimp and Orzo

2010-08-25T14:43:00.000-04:00

The Barefoot Contessa's version calls for a lot of fresh dill and parsley; I used a smaller amount of fresh oregano and rosemary instead. Feta on the side.

Kosher salt and freshly ground black pepper
Good olive oil
1/2 pound orzo or mini farfalle
6 tablespoons freshly squeezed lemon juice (2 lemons)
1.5 pounds (16 to 18 count) shrimp, peeled and deveined
3/4 cup minced scallions, white and green parts
1 tablespoon chopped fresh oregano
1 tablespoon chopped fresh rosemary
1 small cucumber, unpeeled, seeded, and medium-diced
1/4 cup small-diced red onion
Grated Parmesan and/or feta cheese, large diced

Preheat the oven to 400 degrees F.

Fill a large pot with water, add 1 tablespoon of salt and a splash of oil, and bring the water to a boil. Add the orzo and simmer for 9 to 11 minutes, stirring occasionally, until it's cooked al dente. Drain and pour into a large bowl. Whisk together the lemon juice, 1/2 cup olive oil, 2 teaspoons salt and 1 teaspoon of pepper. Pour over the hot pasta and stir well.

Meanwhile, place the shrimp on a sheet pan, drizzle with olive oil, and sprinkle with salt and pepper. Toss to combine and spread out in a single layer. Roast for 5 to 6 minutes, until the shrimp are cooked through. Don't overcook!

Add the shrimp to the orzo and then add the scallions, dill, parsley, cucumber, onion, 2 teaspoons salt, and 1 teaspoon pepper. Toss well. Add the feta and stir carefully. Set aside at room temperature for 1 hour to allow the flavors to blend, or refrigerate overnight. If refrigerated, taste again for seasonings and bring back to room temperature before serving.

Makes 4 servings plus leftovers

Adapted from Ina Garten, Barefoot Contessa at Home, via Food Network

Kefta-Style Meatballs with Grilled Grapes and Yogurt Sauce

2010-08-19T14:32:00.000-04:00

AMANDA & MERRILL'S NOTES: You will fall in love with this recipe as you're mixing the meatball mixture, which sends up wafts of cinnamon, mint and garlic. After browning the meatballs, you sandwich them between a grilled (seared, really) grape -- we used red, and loved how their skins blistered and charred -- and a garlicky, lemon yogurt sauce. For parties, you can make everything ahead of time, and assemble the skewers and sauce just before guests arrive. - A&M

This recipe is a combination of a few different restaurant dishes that I have enjoyed over the years. I've gone through a handful of versions, but this one has stuck around. I usually make them with ground beef, but lamb is great too. Also instead of serving as an appetizer, skip the toothpicks and pile it all into a warm pita. I know the grilled grapes sound a little odd, but they really work...trust me. - roseinparis

Meatballs

1.5 pounds ground beef
1 egg
1 small red onion, grated
1/2 cup chopped mint
1/4 cup chopped parsley
2 minced garlic cloves
1 teaspoon ground cinnamon
1 teaspoon salt
1/2 teaspoon ground black pepper
1 bunch small seedless grapes, red or green

Yogurt Sauce

1 cup plain yogurt
1/4 cup chopped mint
2 tablespoons grated lemon zest
1 minced garlic clove
salt and pepper to taste

For the yogurt sauce: Mix all ingredients. It's best when made at least 30 minutes ahead of time, to allow flavors to meld.

In a large bowl combine the first 9 ingredients in the meatball list. Don’t over-mix.

Heat a frying pan with some vegetable oil and toss the grapes, lightly browning on all sides, remove and set aside.

Shape meat mixture into small meatballs, fry in the pan, adding more oil if needed to make sure they don’t stick. The heat should be fairly high to ensure a good sear. Toss or turn to make sure all sides brown. Drain on some paper towel, allowing to rest for a few minutes.

Assemble on large cocktail toothpicks: grape first, then meatball on the bottom. Serve with yogurt sauce for dipping.

Makes 6 servings

by roseinparis, from Food 52

Pumpkin and Tomato Soup with Cheese

2010-08-17T15:14:00.000-04:00

1 tablespoon extra-virgin olive oil
1 medium onion, chopped
½ cup chopped celery
1 garlic clove, grated
2 teaspoons ground cumin
2 pounds ripe juicy tomatoes, cored and coarsely chopped
1 can (15 ounces) pureed pumpkin
1 tablespoon tomato paste
Coarse salt and black pepper
1 tablespoon fresh lime or lemon juice
½ cup coarsely shredded Comte, Pecorino Romano, or sharp cheddar, plain yogurt or crème fraîche

1. In a soup pot, combine the oil, onion and celery and cook, stirring occasionally, over medium to medium-low heat, until the onions are golden, about 10 minutes. Add the garlic and cumin and cook, stirring, 1 minute.

2. Add tomatoes, pumpkin, 1 1/4 cups water, tomato paste and about 1/2 teaspoon salt. Heat to a boil and cook, covered, over medium-low heat, 10 minute. Uncover and cool slightly. Puree the soup with an immersion blender. If you don't have an immersion blender, carefully transfer the soup, in batches, to a blender or food processor and process until pureed. Return the soup to the pot. Add additional water to thin soup to desired consistency, if necessary.

3. Cover and simmer about 15 minutes. Stir in the lime juice. Taste and add additional salt and a generous grinding of black pepper. Ladle into bowls and mound about 2 tablespoons of cheese in the center of each serving, or if preferred add a swirl of yogurt or crème fraîche. Serve at once.

Makes 3-4 servings

Adapted from Fresh & Fast Vegetarian

Cold Tomato-Thyme Soup

2010-08-17T14:54:00.000-04:00

5 tablespoons olive oil (preferably extra-virgin)
2 cups finely chopped onions
3/4 cup finely chopped peeled carrots
2 1/2 teaspoons finely chopped garlic
1 bay leaf
3 pounds ripe tomatoes, halved, seeded, chopped (about 5 cups)
3 cups canned low-salt chicken broth
3 tablespoons finely chopped fresh thyme or 1 tablespoon dried
1 cup hickory smoke chips, soaked in water 30 minutes, drained
3 3/4-inch-thick slices sourdough bread
1 garlic clove, halved
Fresh thyme sprigs (optional)

Heat 4 tablespoons oil in heavy large pot over medium heat. Add onions, carrots, finely chopped garlic and bay leaf. Cover; cook until carrots are tender, stirring occasionally, about 10 minutes. Add tomatoes. Cover; cook until tomatoes release juices, about 10 minutes. Uncover; cook until juices evaporate, stirring often, about 20 minutes. Add broth and chopped thyme. Partially cover pot and simmer until mixture is reduced to 6 cups, stirring occasionally, about 10 minutes longer.

Cool soup slightly. Discard bay leaf. Puree half of soup in blender. Stir into soup in pot. Season with salt and pepper. Chill uncovered until cold, then cover. (Can be made 1 day ahead. Keep chilled.)

Prepare barbecue (medium heat). Place smoke chips in 8x6-inch foil packet with open top. Set packet atop coals about 5 minutes before grilling. Brush 1 tablespoon oil over both sides of bread slices. Grill bread until lightly browned, about 2 minutes per side. Rub garlic clove halves over bread. Cut bread into 3/4-inch cubes.

Divide cold soup among bowls. Top with croutons. Garnish with thyme.

Makes 6 servings

From Bon Appétit | July 1997

Sesame Dressing

2010-08-16T12:55:00.003-04:00

2 tablespoons Chinese sesame-seed paste or tahini
2 tablespoons plus 2 teaspoons light soy sauce
2 tablespoons rice-wine vinegar
2 tablespoons finely diced ginger
4 cloves garlic, crushed
2 tablespoons superfine sugar or 1 tablespoon honey
1/2 cup Asian sesame oil

In a bowl mix the sesame paste and soy sauce together. Add the vinegar and, while stirring, add the ginger, garlic and sugar. Stir until the sugar dissolves, add the sesame oil, and allow to stand for 30 minutes to let the flavors mingle.

Makes about 1 cup

Adapted from Neil Perry, Rockpool via Epicurious

Rosewater Yogurt Panna Cotta with Blueberries

2010-08-10T14:49:00.001-04:00

2 tablespoons water
1 1/4 teaspoons unflavored gelatin
1 3/4 cups cream
1/4 cup sugar
1 cup whole-milk yogurt
Pinch salt
1/2 teaspoon rosewater
1 cup blueberries, divided
Mint leaves, to garnish

Sprinkle the gelatin over the two tablespoons of water in a small bowl. Let sit to soften. Put the cream in a small saucepan with the sugar over medium heat and heat until bubbles form around the edges. Whisk until all the sugar is dissolved. Take off the heat and whisk in the gelatin mixture until completely dissolved. Whisk in the yogurt, salt, and rosewater.

Rinse the blueberries and pick out any stems or bad berries. Pat dry. Divide about half of the berries between 4 6-8 ounce cups or bowls. Fill each one partway with the berries. Pour the warm panna cotta mixture over the berries and refrigerate. Chill until set — about 2-4 hours, depending on the size and depth of the cups.

When ready to serve, divide the remainder of the berries between the cups, piling them on top of the set custard. Garnish with a mint leaf and serve with coffee, fresh mint tea, or dessert wine.

Makes 4 servings

From Apartment Therapy

Farroto with Garden Tomatoes

2010-08-10T14:36:00.005-04:00

2 cups chicken broth
2 tablespoons extra-virgin olive oil
1 small onion, finely chopped
1 garlic clove, grated
Pinch of crushed red pepper
2 cups diced garden tomatoes
2 tablespoons slivered basil
2 cups cooked (al dente) farro
Coarse salt
Chopped fresh rosemary
1/3 cup grated Parmesan
Freshly ground black pepper

1. Pour the broth into a small saucepan and heat to a boil; reduce heat and keep warm over low heat.

2. Heat the oil in a large wide saucepan or deep sauté pan over medium heat until hot enough to sizzle a piece of onion. Add the onion and cook, stirring, until softened, about 3 minutes. Stir in the garlic and crushed red pepper and cook 1 minute. Add the tomatoes, half of the basil, the farro and about ½ cup of the hot broth.

3. Cook, over medium heat, uncovered, stirring occasionally adding the remaining broth in ½ cup additions as farro absorbs the previous addition. Keep adding the broth until the farro is tender, but still has a bit of bite, about 15 minutes. You may not need all of the broth. The mixture should be the consistency of risotto, neither soupy nor pilaf like.

4. Stir in the grated cheese and the remaining basil until well blended. Season to taste with salt and pepper. Ladle into soup bowls and top with shaved Parmesan.

Makes 4 servings

Inspired by Fresh & Fast Vegetarian by Marie Simmons

Week of 9 August

2010-08-10T14:34:00.003-04:00

Chicken and Dumplings
Chicken Enchiladas with Green Sauce
Stacked Veggie Enchiladas
Beef Stroganoff
Grate carrots, toast some sunflower seeds, and toss with blueberries, olive oil, lemon juice and plenty of black pepper. Sweet, sour, crunchy, soft.
Farrotto with Tomatoes (& Sausage?)

Makes

From

Mountain-Style Paella

2010-08-09T15:35:00.004-04:00

2 large red bell peppers, seeded
1/4 cup olive oil
1 3 1/2-pound chicken, cut into 8 pieces
1 1/2 pounds pork sausage, cut into 1-inch pieces
1 pound mushrooms, thinly sliced
3 pounds tomatoes (about 7 cups), chopped
2 tablespoons minced garlic
1 pound green beans, trimmed, cut into 1-inch lengths
1/2 cup almonds, finely ground
1 1/2 tablespoons chopped fresh rosemary
1 1/2 tablespoons chopped fresh sage
2 teaspoons salt
2 teaspoons ground black pepper
1/2 teaspoon saffron threads, crushed
1/4 teaspoon dried crushed red pepper
2 cups Spanish short-grain white rice
4 cups (or more) hot canned low-salt chicken broth
Lemon wedges

Cut 1 bell pepper lengthwise into thin strips. Chop second pepper; reserve. Heat oil in heavy 14-inch skillet or paella pan over medium-high heat. Add bell pepper strips; sauté until softened, about 6 minutes. Using tongs, transfer pepper strips to bowl; reserve. Season chicken with salt and pepper. Add to skillet and cook until brown on all sides, about 12 minutes. Transfer to plate. Add sausage to skillet; sauté until golden, about 5 minutes. Using slotted spoon, transfer to plate with chicken.

Pour off all but 6 tablespoons drippings from skillet. Add mushrooms to skillet; sauté over medium-high heat 5 minutes. Stir in tomatoes, garlic and chopped bell pepper and bring to boil. Reduce heat and simmer until almost all liquid evaporates, about 35 minutes.

Add green beans and next 7 ingredients to skillet. Stir in rice, chicken, sausage and 6 cups hot broth; bring to boil. Reduce heat to medium; simmer uncovered until chicken is cooked, adding more broth if mixture seems dry, about 30 minutes. Let stand 5 minutes. Top with pepper strips. Garnish with lemon.

Serves 8

From Bon Appetit

Toasted Quinoa with Spinach, Tomatoes and Walnuts

2010-08-05T12:30:00.003-04:00

Quinoa has an irresistibly nutty taste, a texture that is crunchy yet delicate, and cooks in less than 20 minutes. I use it as a side dish, breakfast cereal, in salads, and often, as in this recipe, as part of a main dish. Serve with Warm Green Bean Salad with Red Onion and Mint (page 00). Cook time: 35 minutes.

1½ cups quinoa
2 tablespoons extra-virgin olive oil
1 garlic clove, grated
1 teaspoon coarse salt
1 cup tri-color grape or petite cherry tomatoes
1 bag (5 ounces) baby spinach, about 5 cups packed, rinsed and drained
½ cup broken walnuts
½ cup grated Parmigiano-Reggiano
Torn basil leaves (optional)

1. Place the quinoa in a fine mesh strainer and rinse under cold running water for at least 45 seconds. To save water swish the quinoa in a bowl of water instead of using the running water. Shake in a strainer to remove as much water as possible.

2. Add 1 tablespoon of the oil to a deep straight-sided skillet or sauté pan and warm over medium-low heat. Add the wet, but drained, quinoa and turn the heat to medium high. Stir the quinoa until it dries out and begins to turn golden, 8 to 10 minutes.

3. Add the garlic and cook, stirring, 30 seconds. Add 3 cups water and the salt and heat to a boil. Cook, covered, over medium-low heat, until all of the water is absorbed and the quinoa the quinoa is translucent and appear to be uncoiling, 18 to 20 minutes.

4. Meanwhile heat the remaining 1 tablespoon oil in a small skillet over medium high heat until hot enough to sizzle a cherry tomato. Add the tomatoes and cook, shaking the pan, until the tomatoes are blistered and softened, about 5 minutes. Set aside.

5. When quinoa is cooked add the spinach and tossing with the quinoa, over medium heat, until wilted, about 3 minutes. Top with the tomatoes. Sprinkle with the walnuts and cheese. Fluff to combine. Garnish with basil and serve.

Makes 4 servings

From Fresh & Fast Vegetarian by Marie Simmons

Sausage Couscous with Fruit and Pistachios

2010-08-05T12:25:00.002-04:00

2 cups chicken stock
3 tablespoons olive oil
1 link Aidells Chicken & Apple Sausage, chopped
1 small onion, chopped
1 1/3 cups couscous
¼ cup chopped dried apricots
¼ cup golden raisins
3 links Aidells Chicken & Apple Sausage
¼ cup shelled pistachios
1 tablespoon fresh lemon juice
1 tablespoon chopped, fresh mint
Salt and freshly ground black pepper

Preheat the oven to 350°.

Bring the stock to a boil in a saucepan. Heat 1 tablespoon of the olive oil in a large skillet over medium heat, stir in onion and sausage, and cook 4-5 minutes, browning slightly. Add the couscous, apricots and raisins and stir until well coated. Pour in the boiling chicken stock, remove from heat, cover and let stand for about 15 minutes.

In a heavy skillet over medium heat fry the whole sausages for 2-3 minutes a side until well browned, set aside.

Stir the pistachios, lemon juice and mint into the couscous and mix well. Season to taste with salt and pepper. Spoon the couscous onto a serving platter and arrange the browned sausages on top.

Makes 4 servings

Adapted from Aidells

Burnt Tomato Halves

2010-08-04T14:45:00.001-04:00

Adapted from Seven Fires, by Francis Mallmann with Peter Kaminsky.

Serves 2

2 firm but ripe tomatoes
Extra virgin olive oil
Coarse salt
8 black peppercorns
1 tablespoon fresh oregano leaves

1. Heat a large cast iron skillet over high heat until a drop of water sizzles on the surface. Meanwhile cut the tomatoes in half. Brush the cut side of the tomato halves with olive oil and sprinkle with coarse salt to taste.

2. Place the tomatoes cut side down on the hot surface. Do not move for 8 to 10 minutes, or they will burst and lose their shape. The bottoms of the tomatoes will show a thin black line of char all around when they are done.

3. Using a sharp-edged spatula, lift the tomatoes off the hot surface and invert onto a serving plate, so that the burnt side is up. With a chef's knife, cut crosshatches into the surface of the tomatoes. Sprinkle with peppercorns and oregano, drizzle with more olive oil, and serve immediately

Note: If whole peppercorns are problematic, coarsely crack or grind them.

Endives aux Gratin with Ham

2010-08-03T10:31:00.001-04:00

4 tb olive or vegetable oil
8 whole heads Belgian endive cored
¼ cup chopped green bell pepper
¼ cup chopped red bell pepper
1 tablespoon flour
½ cup grated Gouda or Jarlsberg or other mild nutty cheese
2 tb grated Parmesan Cheese
Salt and pepper to taste
8 slices of Ardennes ham (or Black Forest ham)
Chopped parsley

Preheat the oven to 350 degrees. In a frying pan, lightly sauté the endives, remove them from the pan and set aside. Add the red and green pepper to the oil and lightly sauté them, remove them from the pan, and set aside. Add the flour to the oil and stir until lightly browned. Add the salt and pepper and blend in with a whisk until the mixture is smooth. Add the cheeses and blend until the cheese melts. Stir in the sautéed red and green peppers. Place the sautéed Belgian endives in an oven proof casserole. Wrap each endive in a slice of ham. Cover with the cheese sauce and place in a 350 degree F oven for about 20 minutes or until the sauce is bubble and brown. You may brown it under the broiler for a minute or two if you wish. Garnish with parsley and serve hot.

Accompany with a Witkap Tripel whose fruity honeyish notes beautifully complement this dish.

From The Belgian Endive Marketing Board

Warm Green Bean and Potato Salad from Liege

2010-08-03T10:19:00.001-04:00

8 Medium New Potatoes -- scrubbed
Salt -- to taste
1/2 Pound Green Beans
2 Tablespoons Unsalted Butter -- or olive oil
5 Ounces Bacon -- chopped
1/4 Cup Red Wine Vinegar
2 Medium Shallots -- finely chopped
1/4 Cup Parsley -- finely chopped
Pepper -- to taste

Cook potatoes in boiling water for 20 minutes. Cook green beans in salted water until tender but still crunchy. When potatoes are cool enough to handle, peel, and cut into 4 pieces. Combine with green beans in a salad bowl. Melt butter in medium sized skillet. Add bacon and saute until crisp about 4 minutes. Pour bacon and skillet drippings over potates. Deglase skillet with vinegar and reduce vinegar by 2/3 about 1 minute. Pour over vegetable and combine well. Season with salt and pepper. Sprinkle with shallots and parsley.

Makes 4 servings

Adapted from Everybody Eats Well in Belgium

Chicken with Juniper Berries

2010-08-03T10:15:00.001-04:00

4 Pounds Chicken Breast -- 8 pieces
1 Tablespoon Olive Oil
1 Tablespoon Unsalted Butter
1 Medium Onion -- finely chopped
1 Clove Garlic -- finely chopped
20 Medium Juniper Berries
1/2 Cup Belgian Gin
4 Tablespoons Water -- if needed

Season chicken with salt and pepper. Heat oil and butter over high heat until the butter melts. Add chicken pieces and saute until golden brown, 4 minutes per side. Remove chicken and set aside. Add onion to pan and saute until soft about 2 minutes. add garlic and return the chicken to the pan. Reduce heat to low, cover and cook until the meat is done about 20 minutes. Halfway through the cooking time, turn the chicken over. While chicken is cooking, crush the berries with a rolling pin. When chicken is done, flambe it with the gin. Add juniper berries to the chicken and increase heat to high. Turn the chicken constantly so they are covered in berries. Add a few tablespoons water if the broth is to dry.

Makes 8 servings

Adapted from Everybody Eats Well in Belgium

Chicken Supremes with Asparagus and Herbs

2010-08-03T10:09:00.004-04:00

1 pound asparagus
3 tablespoons olive oil
1 small shallot, finely chopped
4 chicken breast halves
1/2 teaspoon dried tarragon
1/2 cup white wine
1/2 pound fresh spinach, finely chopped
1/4 cup fresh parsley, finely chopped
1/4 cup fresh chervil, finely chopped
1/2 cup half-and-half

Cook the asparagus in a steamer.

Heat the oil in a Dutch oven over medium heat. Add the shallots and cook for 2 minutes. Place the chicken on top of the shallots, add the tarragon, and season with salt and pepper. Saute the chicken until well browned. Pour the wine over the chicken and cover the pan. Simmer for 15 minutes over low heat.

Remove the chicken and keep warm. Add the spinach and cook for 3 minutes. Add the parsley and chervil, cook for 2 minutes. Add the half-and-half, simmer for 2 minutes and remove from heat. Place the chicken on the plate, put asparagus on chicken, spoon the sauce over the chicken and serve.

Makes 4 servings

Adapted from Everybody Eats Well in Belgium

Belgian Meatballs Braised in Beer

2010-08-03T10:00:00.003-04:00

2 cups bread crumbs
1 1/2 cups milk
2 pounds ground beef
1 pound ground pork
2 eggs
2 medium shallots, finely chopped
6 tablespoons finely chopped parsley
Nutmeg
1/2 cup flour
4 tablespoons unsalted butter
2 tablespoons olive oil
2 medium onions, finely chopped
6 medium Belgian endive, cored and chopped
2 teaspoons sugar
2 cups beer
1 cup chicken broth

Soak the bread crumbs in milk and squeeze dry. In a mixing bowl, combine the bread, ground meats, eggs, shallots, 2 tablespoons parsley, and a dash nutmeg. Season with salt and pepper and mix well. Form into 2-inch diameter meatballs. Dust the meatballs with flour.

In a deep Dutch oven heat the butter and oil. Add the meatballs and saute until well browned, about 5 minutes. Remove to a platter and set aside. Add onion and endives to the pan and cook over low heat, stirring constantly, for 10 minutes. Sprinkle with sugar, salt, pepper and flour. Cook, stirring, for 1 minute.

Add the beer and broth and bring to a quick boil. Reduce the heat to a simmer and return the meatballs to the pan. Simmer partially covered until the meat is cooked through and has absorbed the flavors of the sauce, 45 minutes. Sprinkle with parsley and serve.

Makes 8 servings

Adapted from Everybody Eats Well in Belgium

Roast Salmon, Fennel, and Red Onion

2010-08-01T16:42:00.002-04:00

1 small fennel bulb
1 red onion
6 garlic cloves
1 cup cherry tomatoes
1 thyme sprig
3 Yukon gold potatoes
Salt and pepper
olive oil
salmon fillets

Real Simple Meals Made Easy p. 22

Makes

From

Chef's Salad with Turkey, Avocado, and Jack Cheese

2010-07-26T12:43:00.002-04:00

1/3 cup low-fat buttermilk
1/3 cup reduced-fat sour cream
2 tablespoons cider vinegar
1 tablespoon honey
Coarse salt and ground pepper
1 large head Boston lettuce
1 pound sliced roasted turkey breast, torn into pieces
1 avocado, pitted and sliced
1 cup alfalfa sprouts or pea shoots
6 radishes, halved and thinly sliced
4 carrots, cut into matchsticks
4 ounces Monterey Jack cheese, cut into strips (1 cup)

In a small bowl, combine buttermilk, sour cream, vinegar, and honey; season with salt and pepper. Set dressing aside.

Divide lettuce among four serving plates; top with turkey, avocado, sprouts, radishes, carrots, and cheese. Drizzle with dressing, and serve.

Makes 4 servings

From Everyday Food, May 2008

Toasted Bulgur, Tomato, and Feta Salad with Three Herbs and Toasted Pine Nuts

2010-07-22T10:36:00.003-04:00

A twist on tabbouleh. Serve with grilled lamb and Warm Green Bean Salad or Fattoush.

1 cup bulgur
1/3 cup + 1 tablespoon olive oil
1 teaspoon coarse salt
1/4 cup fresh lemon juice
1 garlic clove, grated
1 cup loosely packed fresh mint leaves
1 cup chopped loosely packed Italian parsley, including tender stems
2 firm ripe tomatoes, cored and cut into ½ inch cubes (about 2 cups)
1 cup cubed (1/2 inch) cucumber
1 cup diced red onion
4 ounces (about 1 cup) crumbled feta cheese
Toasted pine nuts

1. Preheat the oven to 350. Spread the bulgur in a 13x9 inch baking pan and bake until lightly toasted, stirring once, 10 minutes. Transfer to a bowl. Add 1½ cups boiling water, 1 tablespoon oil and ½ teaspoon salt and stir to blend. Let stand, covered tightly, until all the water is absorbed, about 20 minutes.

2. Dressing: In a large bowl whisk 1/3 cup oil, the lemon juice, garlic and ½ teaspoon salt until blended.

3. Finely chop the mint and parsley. Combine the bulgur, dressing, herbs, tomatoes, cucumber and onion and toss to blend. Spoon into a deep platter and garnish with feta and toasted pine nuts. Serve at room temperature.

Makes 4 servings

Adapted from Marie Simmons, Fresh & Fast Vegetarian

Corn Tortillas Stacked with Sautéed Mushrooms, Spinach and Manchego Cheese

2010-07-22T10:31:00.002-04:00

8 6-inch corn tortillas
Extra-virgin olive oil
1/2 cup chopped onion
2 teaspoons chili powder
1 teaspoon ground cumin
1 can (28 ounces) diced tomatoes with the juice
2 teaspoons minced jalapeño or Serrano chilies, or more to taste
2 tablespoon finely chopped cilantro leaves and tender stems
10 to 12 ounces sliced cremini mushrooms (about 4 cups)
Coarse salt
Freshly ground black pepper
1 bag (5-6 ounces) baby spinach (about 6 cups packed), rinsed and drained
1 cup shredded Manchego or Monterey Jack cheese
1 cup Mexican crema, light or regular sour cream
2 scallions, trimmed, cut into thin diagonal slices

1. Preheat the oven to 350°F. Brush one side of each of the tortillas with the oil and arrange, slightly overlapping, on a rimmed sheet pan or baking sheet. Bake until warmed and slightly crisp, about 5 minutes.

2. Meanwhile heat 2 tablespoons of oil over medium-low heat in deep skillet or sauté pan until hot enough to sizzle a piece of onion. Add the onion and cook, stirring, until tender, about 5 minutes. Add the chili powder and cumin and cook, stirring 1 minute. Add the tomatoes and heat to a boil. Cook, uncovered, until thickened, about 15 minutes. Stir in the chiles and 1 tablespoon of the cilantro.

3. While the sauce is cooking heat 2 tablespoons oil in a large skillet until hot enough to sizzle a slice of mushroom. Add the mushrooms and cook, stirring, over medium heat, until golden and tender, about 5 minutes. Sprinkle with salt and pepper. Add the spinach all at once and cook, covered, over medium- low heat, until wilted, about 2 minutes. Uncover and if there is moisture in pan, cook on high heat, to evaporate, about 30 seconds.

4. Remove all but 4 of the tortillas from the baking sheet and set aside. Ladle about ¼ cup of the thickened sauce in the center of each tortilla and spread to the edges with the underside of the ladle. Using half of the mushroom and spinach mixture place a portion on top of each sauced tortilla. Top with the remaining 4 tortillas. Add remaining sauce to each, and top with remaining mushroom and spinach mixture, dividing evenly. Sprinkle each with 2 tablespoons of the shredded cheese.

5. Return to the oven and bake until the tortilla stacks are heated through and the cheese is melted, about 5 minutes.

6. To serve slide each tortillas stack onto a dinner plate. Top with a spoonful of sour cream, a sprinkling of scallions and a pinch of chopped cilantro. Serve at once.

Makes 4 servings

Adapted from Marie Simmons, Fresh & Fast Vegetarian

Curried Egg and Feta Breakfast Quesadillas

2010-07-22T10:23:00.003-04:00

3 8-inch flour tortillas
Extra-virgin olive oil
3 tablespoons chopped onion
3/4 teaspoon curry powder
5 large eggs, beaten until frothy
1/3 cup crumbled feta cheese
1/4 cup tomato salsa
2 tablespoons finely chopped cilantro

1. Preheat the oven to 400°F. Brush a large baking sheet lightly with oil.

2. Heat 1 tablespoon of oil in a medium skillet over medium heat until hot enough to sizzle a piece of onion. Add the onion and cook, stirring, until tender, about 3 minutes. Stir in the curry powder. Add the eggs and cook, stirring with the flat edge of a rubber spatula, adjusting the heat as needed, until the eggs begin to set, about 2 minutes. Turn the eggs out of the skillet onto a plate.

3. Place the tortillas on a baking sheet and sprinkle half of each tortilla with 2 tablespoons of the feta. Spoon the scrambled egg mixture on top of the cheese distributing evenly. Top with a spoonful of salsa if using and a generous sprinkling of cilantro. Fold the tortillas over to make half circles. Press down lightly.

4. Bake until the tortillas are warm and beginning to color, about 3 minutes. Turn each with a wide spatula and bake 2 to 3 minutes more. Transfer to a cutting board and cut into wedges.

Makes 3 servings

Adapted from Marie Simmons, Fresh & Fast Vegetarian

Sort-of-Cobb salad: hard-cooked eggs, cooked chicken, crumbled Gorgonzola, chopped tomatoes, chickpeas or white beans, sliced red onion, vinaigrette, romaine
Plums, balsamic vinaigrette, red onion, grilled chicken, fresh oregano, almonds, greens
Cook a pot of short-grain rice. While it’s still hot, toss with raw grated zucchini, fermented black beans, sriracha, sesame oil, sake and a touch of rice vinegar. Add bits of leftover roast chicken or pork if you have it, and pass soy sauce at the table.

Smoked Salmon on Black Bread with Sweet Butter

2010-07-01T10:44:00.003-04:00

Serve these festive canapes with sparkling wine.

4 slices firm, dark Westphalian black bread or warm thin-sliced toast
2 tablespoons unsalted butter, softened
4 ounces thin-sliced smoked salmon
Fresh dill sprigs, watercress leaves, or other small fresh herb or salad leaf

1. Spread the bread with a thin layer of the softened butter. Arrange the salmon over the buttered bread in a single layer, cutting the salmon to fit.

2. Cut the bread into four small squares. Garnish each with a leaf of your chosen garnish.

Serves 4

From Fresh & Fast by Marie Simmons

Chickpea Puree with Lemon and Mint

2010-06-29T14:57:00.003-04:00

Hummus alternative without tahini. Serve with crudite, crostini, or pita chips.

1 15 1/2-ounce can chickpeas, rinsed and drained
1/3 cup fresh lemon juice
2 garlic cloves, pressed
1/2 teaspoon salt, or to taste
1/3 cup plus 1 tablespoon extra-virgin olive oil
3 tablespoons cold water
1 teaspoon finely chopped parsley
1 teaspoon finely chopped mint
Sprinkling of cayenne pepper

1. Coarsely puree the chickpeas, lemon juice, garlic, and salt until smooth. Gradually add 1/3 cup oil in a thin, steady stream. Then add the water and puree until the chickpeas are smooth and fluffy. Scrape into a shallow bowl and smooth the top with a rubber spatula.

2. Sprinkle the top with the herbs and cayenne; drizzle with the remaining 1 tablespoon oil.

Makes about 3 cups

From Fresh & Fast by Marie Simmons

Ricotta Cheese Spread with Lemon and Herbs

2010-06-29T13:35:00.004-04:00

Draining the ricotta removes excess moisture, resulting in a stiffer, more spreadable mixture, but if you are in a hurry, the recipe works just fine without draining the cheese or draining it for less time. You could also use goat cheese, which does not require draining. Vary the fresh herbs depending on availability. Substitute dill, parsley, rosemary, or oregano, or a mix. Remember that the intensity of fresh herbs varies. Add small amounts, taste, and then add more.

15 ounces whole-milk or part-skim ricotta
1 garlic clove, pressed
1 teaspoon grated lemon zest
1 teaspoon fresh thyme leaves
Pinch salt
Freshly ground black pepper
2 tablespoons extra-virgin olive oil
4 basil leaves, chiffonade, for garnish

1. Empty the container of ricotta into a strainer and place over a bowl. Cover and refrigerate for at least 4 hours or overnight. Alternatively, drain at room temperature for 1 hour.

2. Combine the drained ricotta, garlic, 1/2 teaspoon of the lemon zest, 1/2 teaspoon of the thyme leaves, the salt, and a grinding of pepper; stir until blended. Mound into the center of a shallow bowl and drizzle with the oil. Sprinkle the remaining lemon zest and thyme on top. Garnish with the basil chiffonade.

3. Serve with crackers, crostini, or crudite.

Adapted from Fresh & Fast by Marie Simmons

Toasted Pita Triangles

2010-06-29T12:19:00.006-04:00

These keep very well in a ziplock bag. Serve with hummus.

4-6 pita breads
1/4 cup extra-virgin olive oil
1 garlic clove, crushed
Coarse salt

1. Preheat the oven to 350 degrees F.

2. Using kitchen scissors, cut the pita breads crosswise (through the folded edge), forming 2 circles of bread from each pita.

3. Combine the oil and garlic in a small bowl. Brush the rough side of the bread lightly with the oil-and-garlic mixture. Sprinkle with salt. Stack the pitas and cut them into triangles.

4. Spread the pita triangles in a single layer on two baking sheets. Bake, rearranging the pitas so they will brown evenly, until crisp and golden, about 20 minutes.

5. Serve warm or at room temperature.

From Fresh & Fast by Marie Simmons

Curried Pecans

2010-06-29T11:59:00.004-04:00

Munch on these with a tall, cool drink or sprinkle over chicken salad, stir-fried green beans, or a mixed green salad.

2 cups (8 ounces) large pecan halves
2 tablespoons unsalted butter, cut into small pieces
2-3 teaspoons curry powder
1/2 teaspoon coarse salt

1. Preheat the oven to 350 degrees F. Spread the pecans in a large, shallow baking pan and dot with the butter. Bake until the butter just melts, about 5 minutes.

2. Remove from the oven and sprinkle with the curry powder and the salt. Stir to coat.

3. Bake, stirring often, until the pecans are toasted and coated with the butter and curry, 10 to 15 minutes. Cool; store in an airtight container in a cool place.

Makes 2 cups

From Fresh & Fast by Marie Simmons

Curried Cauliflower with Chick Peas and Tomatoes

2010-03-19T16:06:00.003-04:00

1/4 cup ghee
1 yellow onion, finely chopped
2 tablespoons curry powder
1-inch piece fresh ginger, peeled and julienned
canned diced tomatoes
1 head cauliflower (about 1 pound), cut into florets
1 can chickpeas, drained and rinsed
2 tablespoons tomato paste
Salt
Cilantro leaves, for garnish

Heat the ghee in a deep skillet or pot over medium flame. Add the onion, curry powder, and ginger; cook and stir for a few minutes to soften the onion. Add the tomatoes and cook, stirring, until the tomatoes break down and soften, about 6 minutes. Mix in the cauliflower, chickpeas, tomato paste, and 1 cup of water; stir everything together. Reduce the heat to medium-low, cover, and simmer until the cauliflower is tender, about 15 to 20 minutes. Uncover, and continue cooking until the excess moisture has evaporated and the cauliflower and chickpeas are coated with a thick gravy. Season with salt, to taste, and garnish with cilantro before serving.

adapted from Tyler Florence via The Food Network

Balsamic-Dressed Roasted Beets

2010-02-25T01:41:00.004-05:00

A simple sweet-and-sour dressing complements earthy roasted beets. Its bright flavors make this dish a fitting accompaniment for roasted meats.

3 medium beets (about 1 1/4 pounds)
1/4 cup fresh orange juice
2 tablespoons balsamic vinegar
1/2 tablespoon sugar
1/2 star anise
1/4 teaspoon salt
freshly ground black pepper

Preheat oven to 400°.

Leave root and 1 inch of stem on beets; scrub with a brush. Wrap beets in foil. Bake at 400° for 1 hour or until tender. Cool beets to room temperature. Peel and cut each beet into 8 wedges.

Combine juice, vinegar, sugar, and star anise in a small saucepan; bring to a boil. Cook until reduced by half. Discard star anise. Combine beets, vinegar mixture, salt, and pepper; toss well.

Yield: 4 servings (serving size: 1/2 cup)

Adapted from Cooking Light

Ten Minute Tasty Asparagus and Brown Rice

2010-02-17T09:21:00.004-05:00

I made this with brown rice, but you could certainly substitute other grains. I suspect quinoa or millet would make nice substitutes (or even a short whole-grain pasta?). Seeking out the pre-cooked brown rice in the freezer section helps shave quite a lot of time in this recipe, but feel free to go from scratch with your favorite rice. Use two cans of chickpeas/garbanzo beans if you love them like I do - one can if you're only a general enthusiast.

3 tablespoons extra-virgin olive oil
1 or 2 14-ounce cans of chickpeas, drained
2 cloves garlic, minced
1 medium yellow onion, chopped
1 bunch asparagus, cut into 1-inch segments
3 cups pre-cooked brown rice
1 cup almond slivers, toasted
fine grain sea salt

Tahini Dressing

1 garlic clove, smashed and chopped
1/4 cup tahini
zest of one lemon
scant 1/4 cup freshly squeezed lemon juice
2 tablespoons extra-virgin olive oil
2 tablespoons hot water
scant 1/2 teaspoon fine grain sea salt

If you're using frozen rice (did I just say that?), heat it on its own in a pot or per package instructions.

Make the dressing by whisking together the garlic, tahini, lemon zest and juice, and olive oil. Add the hot water to thin a bit and then the salt. Set aside.

Add a couple glugs of olive oil (roughly 3 tablespoons) to a big skillet over medium-high heat. Swirl the oil around to coat the pan, then add the chickpeas and sprinkling of salt. Let the beans saute there for a couple minutes (I like to try to get some crusty color on them). Be careful, they seem to hiss and pop more then other beans over high heat. Add the garlic and onions. Stir for a minute. Stir in the asparagus with another pinch or two of salt, cover with a lid for a minute or two to steam - just until the asparagus brightens and softens up just a bit. Uncover and stir in the rice and almond slivers, reserving a few almonds for garnish. Taste and add more salt if needed (likely). Serve family-style in a big bowl drizzled with a few tablespoons of the tahini dressing, let each person add more dressing to their tastes.

Serves 4-6.

from 101 Cookbooks

Pan-fried Chickpea Salad

2010-02-17T09:11:00.002-05:00

You can add all sorts of things to this salad depending on the season - sliced green beans, asparagus, or broccoli florets (all blanched) might be good choices. Or simply add a bit of sauteed spinach. I almost opted out of the curry approach at the last minute, seduced by some vibrant broccoli I picked up along with the leeks at the market. I was thinking that a lemony-broccoli pesto would be a great dressing in place of the curried yogurt. Or how about a version of this salad using Thai curry paste instead of Indian curry powder? In this scenario I might skim some of the coconut cream off the top of a can of coconut milk and use that in place of the yogurt - again thinning it with warm water, coconut water, or broth. If I'm going to make this an entire one-pan meal I might through in some tofu or black lentils for that little extra boost of protein.

If you are pinched for time, you can certainly skip the browning of the chickpeas - just skip adding any leeks altogether and add the chopped garlic and the lemon zest to the yogurt dressing. The only ingredient I would add to this version the next time around would be a handful of toasted, slivered almonds. Just a hint of sweetness, toasty nut flavor, and lots of crunch. You can use canned chickpeas, but chickpeas cooked from dried beans are infinitely better tasting, and the texture much better.

1 tablespoon clarified butter, olive oil, or coconut oil
2 cups cooked chickpeas (garbanzo beans), pat them completely dry with clean dish towel
1 cup chopped leeks
1 medium clove of garlic, minced
zest of one lemon
1/3 cup plain yogurt (I typically use low-fat Greek)
1 1/2 teaspoons Indian-style curry powder (or to taste)
scant 1/4 teaspoon fine grain sea salt
1 or 2 tablespoons warm water
1/2 cup loosely packed fresh cilantro, chopped
1/2 cup red onion or red spring onions, chopped

Heat the cooking oil in a large skillet and add the chickpeas. Saute over medium-high heat, stirring occasionally, until they start getting a bit golden in color. Stir in the leeks and cook until the chickpeas are more golden and the leeks have browned a bit as well, roughly 7 - 10 minutes total. At the last minute stir in the garlic and the lemon zest. Remove from heat, and set aside.

While the chickpeas cool (I like to serve this salad at room temperature), make the yogurt dressing by combining the yogurt, curry powder, and salt in a small bowl. If you need to thin it out a bit, particularly if you are using Greek yogurt, whisk in warm water a tablespoon at a time. Taste, adjust, and set aside.

When you are ready to serve the salad, toss the chickpea mixture with most of the cilantro and most of the chopped red onion. Add about 1/2 of the yogurt dressing and toss again. If you like more dressing, keep adding until you are pleased. Serve on a platter sprinkled with the remaining onions and cilantro.

Serves 4 as a side.

from 101 Cookbooks

Couscous with Chick-Peas and Tomatoes

2010-02-17T08:40:00.004-05:00

Offer this healthful Moroccan grain dish as a main course or as an accompaniment to roasted chicken.

1 1/2 cups canned chicken broth
2 tablespoons (1/4 stick) butter
1 cup whole wheat couscous
1/2 cup diced tomato
1/2 cup drained canned chick-peas (garbanzo beans)
1/4 cup golden raisins
1/4 teaspoon ground cinnamon
1/4 teaspoon dried basil, crumbled
1/4 teaspoon dried thyme, crumbled
pine nuts

Preheat oven to 350°F. Butter small baking dish. Bring chicken broth and butter to boil in heavy medium saucepan. Add couscous. Reduce heat to low. Cover and simmer until couscous is tender and has absorbed all liquid, about 5 minutes. Stir in tomato, chick-peas, raisins, cinnamon, basil and thyme. Season to taste with salt and pepper. Transfer mixture to baking dish. Cover and cook until heated through, about 15 minutes.

yield: Serves 4

adapted from Epicurious

Spicy Lamb Kofte

2010-02-08T16:20:00.004-05:00

1 medium onion, chopped
3 cloves garlic
1 cup flat leaf parsley leaves
1 1/4 tsp aleppo pepper* or 1/2 tsp red pepper flakes
1 tsp ground allspice
1 tsp sea salt
3/4 tsp ground cinnamon
1/2 tsp ground cumin
2 lbs ground lamb

In a food processor, pulse the onion and garlic until finely chopped. Add the parsley, aleppo pepper, allspice, salt, cinnamon and cumin. Pulse until combined. Add the lamb and pulse just until well mixed.

Heat the oven to 350 degrees F. Divide the lamb mixture into 12 portions. Form each portion into a ball, then roll into a cigar shape. Place the sausages onto a baking sheet sprayed with non stick cooking spray.

Lamb Kofte can be grilled or broiled also. Skewer each sausage, then grill or broil 5-8 minutes, turning occasionally, until done.

Bake the kofte for 20 minutes, turn over, and cook another 10 minutes.

Serve your kofte with pita bread, hummus, chopped tomatoes and chopped onions. Rice pilaf is also a nice side dish with the kofte.

*Aleppo pepper is a mild, bright red pepper with a fruity, balanced flavor. Aleppo pepper can be found in Middle Eastern stores.

Jicama, Cucumber, and Pineapple Salad (Pico de Gallo)

2010-01-20T09:52:00.002-05:00

1 pound peeled jicama
1 rinsed cucumber (12 oz.)
1 pound peeled and cored fresh pineappple
1 lime
1/2 teaspoon cayenne
1/2 teaspoon paprika or ground ancho chile

1. Cut jicama, cucumber, and pineapple into sticks or slices about 2 inches long and 1/2 inch thick. Arrange on a platter. Squeeze lime over vegetables and fruit.

2. In a small bowl, mix cayenne, paprika (or ground dried ancho chile), and salt. Sprinkle half the mixture over vegetables and fruit. Offer lime wedges and remaining chile salt to add to taste.

from Sunset

Weekend Apple Pancake

2010-01-10T08:34:00.003-05:00

2 large or 3 medium apples, preferably Granny Smith
3 tablespoons white sugar
1 teaspoon cinnamon, fresh ground if possible
1/2 teaspoon ground ginger
1/3 cup butter
1/2 cup brown sugar
5 eggs
1 cup milk
3/4 cup flour
1/4 teaspoon salt
1 tablespoon sugar
1/2 teaspoon vanilla

Heat the oven to 400°F. Peel and slice the apples; you should have about 3 cups. Mix the fresh cinnamon, ginger and sugar in a small bowl and set aside.

In the oven, or over a burner, melt the butter in an 8x8" pan or a deep cast iron skillet, tilting to coat the bottom and sides with melted butter. Add the brown sugar to the butter in the bottom of pan. Spread the apples on top of the sugar and sprinkle the cinnamon sugar mixture over the apples. Put the pan back in the oven to start the apples cooking.

Beat the eggs until foamy with a whisk or eggbeater. Fold in the flour, salt, and sugar gradually while mixing. Add milk and vanilla and beat just until smooth. Let rest for a couple minutes.

Take the pan out of the oven and pour the batter over the apples. Sprinkle more cinnamon or cinnamon sugar on top if desired. Bake for about 20 more minutes or until center is set and sides are lightly browned. If the top browns before the center sets, tent with foil for the duration of the baking. The pancake will puff up dramatically but fall after you take it out of the oven.

Serve with powdered sugar or more cinnamon sugar.

serves 3-4

From Apartment Therapy

Rockport Breakfast Menu

2010-01-09T23:12:00.002-05:00

Cranberry-Orange Spritzers
Cranberry-Pecan Hotcakes with Caramel-Rum Sauce
Firecracker Bacon

Applejack Baked Apples with Ricotta Cream

2010-01-09T23:01:00.003-05:00

For the Ricotta Cream:

1 cup ricotta cheese
1/4 cup granulated sugar
1 tablespoon heavy cream
1 tablespoon orange liqueur such as Grand Marnier

For the Apples:

6 large apples, such as Gravenstein, Ida Red, or Northern Spy
3/4 cup dried cranberries
2/3 cup (5.5 ounces) cropped almonds
1/4 cup brown sugar, firmly packed
2 tablespoons unsalted butter, at room temperature
1/2 cup plus 1 tablespoon applejack or other apple brandy (can substitute sweet apple cider)

1. To make the Ricotta Cream, place the ricotta, sugar, cream, and liqueur in a small bowl and stir until well blended and smooth. Refrigerate until ready to use.

2. Preheat the oven to 350F. Wash the apples well and core, but do not peel. Scoop out enough of the center to leave a 1-inch space that does not extend through to the bottom of the apple.

3. In a small bowl, mix together the dried cranberries, almonds, brown sugar, and butter until well blended. Place 1 tablespoon of the cranberry mixture in the cavity of each apple. Place the apples in a 9-inch glass pie plate and pour 1/2 cup of the applejack around the apples. Add water so that the liquid comes about 1 inch up the sides of the apples. Sprinkle the remaining 1 tablespoon of applejack evenly over the filling in the apples. Bake for 25 to 30 minutes, until the apples are tender.

4. Serve warm or cold, topped with a generous dollop of Ricotta Cream.

Serves 6

From The New England Table

Firecracker Bacon

2010-01-09T22:58:00.001-05:00

Rub thick slab bacon with a blend of 1/4 cup brown sugar and 1/2 teaspoon cayenne. Bake on a rack (over a foil-lined cookie sheet) at 425 degrees for about 20 minutes.

Cranberry-Pecan Hotcakes with Caramel-Rum Sauce

2010-01-09T22:43:00.004-05:00

Both the sauce and batter (without the pecans and cranberries) may be prepared the night before.

For the Caramel-Rum Sauce

2 cups granulated sugar
1 cup water
1 tablespoon lemon juice
4 tablespoons unsalted butter, cut into several pieces
1/2 cup heavy cream
1/3 cup dark rum
1 tablespoon vanilla extract

For the Hotcakes

1/2 cup cranberries, fresh or frozen
1/2 cup (2 ounces) pecans
3 tablespoons granulated sugar
1 cup (5 ounces) all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1 cup plain yogurt
2 extra-large eggs
1/3 cup whole milk
1/4 teaspoon vanilla extract
4 tablespoons unsalted butter

1. To make the caramel sauce, place the sugar, water, and lemon juice in a 2-quart saucepan. Place over high heat and stir just until the sugar dissolves. Bring the syrup to a rapid boil, then cook without stirring until the syrup turns a deep amber color, 12 to 15 minutes. Do not let the syrup burn. Remove it from the heat and stir in the butter, bit by bit, then add the cream, rum, and vanilla. Set aside and let cool slightly. (Leftover sauce will keep, refrigerated, for up to 1 week.)

2. To make the hotcakes, place the cranberries, pecans, and sugar in a food processor and pulse until finely chopped. Sift the flour, salt, baking powder, baking soda, and cinnamon into a medium bowl. In a large bowl whisk together the yogurt, eggs, milk, and vanilla. Add the flour mixture to the egg mixture and beat together until very well combined. Fold in the cranberry mixture.

3. Heat a large griddle over medium heat and grease it with 2 tablespoons of the butter, reserving the rest to regrease the pan for subsequent hotcakes, if necessary.

4. Drop the batter by 1/4-cup portions onto the hot griddle or skillet and cook for 2 to 3 minutes, until the bottoms are well browned. Flip the hotcakes and cook for another 2 minutes. Serve immediately with the warm sauce. You can keep the cooked hotcakes warm in a single layer on a baking sheet, covered with foil, in a 200-degree oven.

Makes 15 hotcakes

From The New England Table

Cranberry-Orange Spritzers

2010-01-09T22:35:00.004-05:00

Freshly squeezed orange juice
Cranberry juice
Sparkling water
Fresh mint (optional)

To make the spritzers, stir together 2 parts orange juice, 2 parts cranberry juice, and 1 part sparkling water. Pour over ice and garnish with a sprig of mint, if desired.

Adapted from The New England Table

Pinto Bean and Zucchini Hummus

2010-01-04T22:54:00.003-05:00

1 cup dried pinto beans
5 or 6 sun-dried tomatoes
4 or 5 whole dried red chilies
1 small zucchini, chopped
3 cloves garlic, crushed
1/4 cup tahini
2 tablespoons whole fat yogurt
juice from one lemon
3 tablespoons olive oil
1 teaspoon sea salt

Rinse the pinto beans and soak overnight in several inches of cold water with a little yogurt whey or lemon juice added. Drain the beans and add to a medium saucepan. Cover with several inches of fresh water, bring to a boil, then reduce the heat to low, cover, and simmer for 1 hour or until the beans are soft. Drain.

Meanwhile, cover the sun-dried tomatoes and dried red chilies with hot water in a small bowl and soak for 20 minutes. Drain.

Combine the sun-dried tomatoes, chilies, zucchini, garlic, tahini, yogurt and lemon juice in a small bowl. In a food processor, blend with the beans, olive oil and salt until smooth. If necessary, process the mixture in batches. Serve with flatbreads, pitas, crackers or vegetables.

Makes approximately 3 cups of hummus.

from Lisa's Kitchen: Vegetarian Recipes

NOTES: Tried 1/10: meh

What to Do with Pinto Beans

2010-01-04T22:46:00.000-05:00

A Few Quick Serving Ideas:

Use pinto beans in chili recipes in place of kidney beans.

Blend together pinto beans with sage, oregano, garlic and black pepper for a delicious spread that can be used as a crudité dip or sandwich filling.

Layer cooked pinto beans, chopped tomatoes and onions and shredded cheese on a tortilla. Broil in the oven until hot and cheese melts. Top with chopped avocado and cilantro.

Add pinto beans to vegetable soups.

Heat pinto beans together with cooked rice. Add cooked chopped vegetables such as carrots, zucchini and tomatoes. Season to taste and enjoy this simple-to-prepare one pot meal.

from The World's Healthiest Foods

Butterscotch Pudding

2010-01-04T22:29:00.004-05:00

3/4 cup heavy cream, not ultra-pasteurized
1 1/4 cup whole milk (or 2 cups half & half)
5 oz. dark brown sugar
1.5 oz. unsalted butter
2 tablespoons cornstarch
1 tablespoon sugar
2 egg yolks
1 large egg
1 pinch kosher salt
1 splash vanilla extract

In a heavy bottomed stainless steel sauce pan melt butter over low heat and add brown sugar. With a wooden spoon stir in well to incorporate. Cook for at least 10 minutes, stirring infrequently. Add salt.

Meanwhile combine dairy and warm up, but do not let boil.

Whisk egg and yolks together in mid sized bowl.

Sift cornstarch and sugar into another mid sized bowl. If it looks like you lost some cornstarch in the process, add a little more. Cornstarch absorbs moisture and loves to stick to everything! Whisk to combine these and make a "well" in the center.

When brown sugar/butter has been on the stove for a bit, add dairy and whisk to smooth out. When this mixture is hot to the touch, shut off heat.

OK. Now you are making a liaison. You need to get the eggs and cornstarch into the mixture, but evenly and delicately. The Instruction I am about to give is the best way to make any stove-top pudding, the most popular being pastry cream.

Using a ladle, lift a small amount (betw 2-4 oz) of the hot liquid and pour it directly in the middle of the cornstarch "well." Using a small whisk, whisk this mixture in tight concentric circles from the middle out. You want a smooth, loose paste. If you have not put in enough, or put in too much liquid you will get clumps. When you have your unlumpy mixture, ladle in a little more liquid and do the same again.

Now ladle, while whisking, some liquid into the beaten egg bowl. This step is not nearly as delicate a matter as the previous step. Again, you want to warm up the egg mixture, turning the bowl into warm-hot eggy liquid.

Whisk eggy liquid into cornstarchy liquid. Incorporate as much as possible. Pour this into the pot. Whisk to incorporate. If you notice a lot of any kind of lump, pass this mixture through a fine meshed sieve.

Put pot back on stove over medium heat. Whisk continuously and violently. Try to whisk at all sorts of angles so that the whisk bottom makes it into the "corners" of the pot. If you are not breaking a sweat or getting sore, you may not be whisking hard enough. Pain = Pleasure

Whisk until custard thickens and "comes to boil." I put this in quotes because once custard gets thick, these bubbles are hard to see. When it starts to get thick, stop to see if bubbles are rising to the surface. The sound they'll make is "Gloop."

Take off heat and add in vanilla extract. Taste. Does it taste like butterscotch? Does it need more vanilla extract? Salt? Not sure & don't want to ruin the whole batch finding out? Take a small amount out, put in a bowl and experiment on that.

Spoon into bowls. Chill, and unless you like custard skin, press plastic wrap right to the surface. Of course you can always eat it warm too. MMMmmmmmmmmm.

I like to garnish my butterscotch pudding with toasted pecans. But many things would be complementary. Coconut cream is nice, a la Claudia Fleming. Or praline. Whipped cream, for the added opulence, or straight out of the pot like you know you want to!

from eggbeater

Ricotta Honey Crostini

2010-01-04T22:25:00.000-05:00

Toast some whole grain-type bread. Butter it (yes, butter) while hot. Sprinkle with cinnamon and drizzle with really good honey, then top with ricotta and drizzle with more honey. Variation: add sliced banana.

Barley Casserole

2010-01-02T15:34:00.001-05:00

4-5 tablespoons butter
1 large onion, chopped
1/2 pound mushrooms, cleaned and sliced
1 cup pearl barley
Salt
Pepper
2 cups beef or chicken broth

1. Melt the butter and sauté the onions and mushrooms until soft. Add the barley and brown it lightly. Pour into a buttered casserole. Before you pour the broth over the barley, taste the broth for seasoning. If it has enough, the casserole will need not additional salt or pepper.

2. Pour 1 cup of broth over the barley in the casserole and cover. Bake in a 350° oven for 25 to 30 minutes and then uncover and add the second cup of broth. Cover and continue cooking until the liquid is absorbed and the barley is done (i.e. soft and a little chewy), about another 30 minutes.

- serves 4 -

Adapted from The James Beard Cookbook by James Beard.

Orange Syrup

2009-12-12T07:09:00.001-05:00

1 cup sugar
2 teaspoons grated orange rind
1/2 cup orange juice
1 tablespoon lemon juice
1 tablespoon corn syrup
1/2 teaspoon vanilla extract
2 tablespoons orange liqueur (optional)

Combine first 6 ingredients and, if desired, orange liqueur in a heavy saucepan; bring to a boil over medium heat. Reduce heat, and simmer, stirring occasionally, 5 minutes or until sugar dissolves.

Top fat-free yogurt with orange segments and Mixed Fruit Granola; drizzle with syrup.

From Southern Living

Gingerbread Waffles

2009-12-12T07:06:00.004-05:00

3/4 cups all-purpose flour
3/4 cups whole wheat flour
2 teaspoons baking powder
1 teaspoons ground cinnamon
1 teaspoons ground ginger
1/4 teaspoon freshly grated nutmeg, eyeball it
1/4 teaspoon salt
2 large eggs
1/4 cup packed dark brown sugar
1/2 cup canned pumpkin puree
2 tablespoons applesauce
2/3 cups milk
2 tablespoons melted butter, plus some to butter the iron
Syrup, whipped cream or fresh fruits for topping, to pass at table

Preheat waffle iron.

In a large bowl combine flour, baking powder, cinnamon, ginger, nutmeg and salt. In a medium bowl, beat eggs and brown sugar until fluffy, then beat in pumpkin, milk, and melted butter. Stir the wet into dry until just moist. Do not overstir the waffle batter. Brush the iron with a little melted butter and cook 3 waffles. Serve with toppings of choice.

Adapted from Rachael Ray

Harvest Grain & Nut Pancakes

2009-11-21T07:01:00.003-05:00

1/2 cup Quaker Oats
1/2 cup whole wheat flour
1 1/4 teaspoons baking soda
5/8 teaspoon baking powder
1/3 teaspoon salt
1 cup buttermilk
7 1/2 teaspoons vegetable oil
5/8 egg
7 1/2 teaspoons sugar
5 2/3 teaspoons finely chopped blanched almonds
5 2/3 teaspoons chopped walnuts

1. Grind the oats in a blender or food processor until fine, like flour.

2. Combine ground oats, whole wheat flour, baking soda, baking powder and salt in a medium bowl.

3. In another bowl combine buttermilk, oil, egg and sugar with an electric mixer until smooth.

4. Combine dry ingredients with wet ingredients, add nuts and mix well with mixer.

5. Lightly oil a skillet or griddle, and preheat it to medium heat.

6. Ladle 1/3 cup of the batter onto the hot skillet and cook the pancakes for 2 to 4 minutes per side or until brown.

Copycat IHOP via RecipeZaar

Pineapple Pork Tenderlon

2009-10-20T21:38:00.002-04:00

3 pound pork tenderloin
2 tablespoons brown sugar
1/2 teaspoon Italian seasoning
1/2 teaspoon kosher salt
1/2 teaspoon pepper
3 tablespoons cornstarch
2 cloves garlic, chopped
1 orange bell pepper, seeded and sliced
1 red bell pepper, seeded and sliced
2 tablespoons gluten free soy sauce
1/2 cup apple juice
16 ounces canned pineapple

Combine meat, sugar, spices, and cornstarch in a plastic zipper bag. Seal and shake well to coat. Pour the contents of the bag into the Crock Pot. Add the garlic and peppers. Pour in the soy sauce, apple juice, and pineapple. (The key with softer veggies like peppers are to put them on top of the meat so they aren't simmering in liquid all day, or add later on in the process.)

Cover and cook on low for 7-9 hours, or on high for 4-6. Serve with rice.

adapted from A Year of Slow Cooking

Adzuki Bean Hummus

2009-09-12T11:46:00.001-04:00

1.5 cups cooked adzuki beans
2 cloves garlic
1/3 cup sun-dried tomatoes
1 tbsp olive oil
Sea salt and pepper to taste
Tamari or almond butter

Place all ingredients in a food processor and process until desired consistency. Use as a dip for crudite like carrots.

from I Like Granola

Spicy Azuki Bean and Brown Rice Salad

2009-09-12T11:42:00.002-04:00

3/4 cup dried azuki beans
3/4 cup brown rice
2 tablespoons sesame oil
1 tablespoon toasted sesame oil
2 tablespoons rice wine vinegar
1 1/2 tablespoons tamari sauce
juice of 1/2 lemon
1-inch piece fresh ginger, minced
2 garlic cloves, minced
2 hot green chilies, seeded and minced
1/4 teaspoon cayenne
3 green onions, green and white parts sliced
1 carrot, finely sliced
3 radishes, finely sliced
1 tablespoon white sesame seeds

Rinse the beans under cold running water and soak overnight in a bowl covered in several inches of cold water with a little yogurt whey or lemon juice added. Separately, rinse the brown rice under cold running water and soak overnight in 1 1/2 cups cold water in a small saucepan.

Drain and rinse the soaked beans and add to a medium saucepan. Cover with several inches of fresh cold water, and bring to a boil. Reduce the heat to low, cover, and simmer for 40 minutes or until the beans are tender but firm. Drain and set aside to cool.

Meanwhile, bring the rice and soaking liquid to a boil, reduce heat to low, cover, and simmer for 45 minutes or until the liquid has been absorbed. Fluff with a fork and set aside to cool.

Combine the oils, vinegar, tamari sauce, lemon juice, ginger, garlic, cayenne and the white parts of the green onions in a bowl and whisk. In a large bowl, combine the cooled beans and rice with the carrots, radishes and chilies, and toss gently with the dressing.

Lightly toast the sesame seeds to a golden brown over medium-low heat in a frying pan or small saucepan. Scatter the toasted sesame seeds and green parts of the green onions over the salad and serve.

Serves 4 to 6.

from Lisa's Kitchen

French Potato Salad

2009-08-27T07:50:00.002-04:00

If fresh chervil isn't available, substitute an additional 1/2 tablespoon of minced parsley and an additional 1/2 teaspoon of minced tarragon. For best flavor, serve the salad warm, but to make ahead, follow the recipe through step 2, cover with plastic wrap, and refrigerate. Before serving, bring the salad to room temperature, then add the shallot and herbs.

2 pounds (about 6 medium or 18 small) red potatoes, scrubbed and cut into 1/4-inch-thick slices
2 tablespoons salt
1 medium garlic clove, peeled and threaded on a skewer
1 1/2 tablespoons champagne vinegar or white wine vinegar
2 teaspoons Dijon mustard
1/4 cup olive oil
1/2 teaspoon ground black pepper
1 small shallot, minced (about 2 tablespoons)
1 tablespoon minced fresh chervil leaves
1 tablespoon minced fresh parsley leaves
1 tablespoon minced fresh chives
1 teaspoon minced fresh tarragon leaves

1. Place the potatoes, 6 cups cold water, and the salt in a large saucepan. Bring to a boil over high heat, then reduce the heat to medium. Lower the skewered garlic into the simmering water and blanch, about 45 seconds. Immediately run the garlic under cold tap water to stop the cooking process; remove the garlic from the skewer and set aside. Simmer the potatoes, uncovered, until tender but still firm (a thin-bladed paring knife can be slipped into and out of the center of a potato slice with no resistance), about 5 minutes. Drain the potatoes, reserving 1/4 cup cooking water. Arrange the hot potatoes close together in a single layer on a rimmed baking sheet.

2. Press the garlic through a garlic press or mince by hand. Whisk the garlic, reserved potato cooking water, vinegar, mustard, oil, and pepper together in a small bowl until combined. Drizzle the dressing evenly over the warm potato slices; let stand 10 minutes.

3. Meanwhile, toss the shallot and herbs gently together in a small bowl. Transfer the potatoes to a large serving bowl. Add the shallot-herb mixture and mix lightly with a rubber spatula to combine. Serve immediately.

Serves 4 to 6

Grilled Pork Chops

2009-08-27T07:45:00.001-04:00

4 garlic cloves, minced
3 tablespoons vegetable oil, plus more for grates
2 tablespoons light-brown sugar
2 tablespoons coarse salt
2 teaspoons paprika
1/2 teaspoon ground pepper
1/2 teaspoon cayenne pepper
4 bone-in pork loin chops (3 pounds total)

In a bowl, mix together garlic, oil, sugar, salt, paprika, pepper, and cayenne until a paste forms. Coat pork chops with paste and wrap in plastic. Refrigerate 1 hour (or up to 3).

Heat grill to medium-high; clean and lightly oil hot grates. Grill pork, covered, 5 minutes per side for medium. Let rest 5 minutes before serving.

Makes 4 servings

from Everyday Food

The Minimalist on Salads

2009-07-25T15:57:00.003-04:00

101 Simple Salads for the Season reprinted from the Times (minus the ones centered around olives, mayonaise, or other ingredients I would never use--RS)

By MARK BITTMAN

SUMMER may not be the best time to cook, but it’s certainly among the best times to eat. Toss watermelon and peaches with some ingredients you have lying around already, and you can produce a salad that’s delicious, unusual, fast and perfectly seasonal.

That’s the idea behind the 101 ideas found in this section. In theory, each salad takes 20 minutes or less. Honestly, some may take you a little longer. But most minimize work at the stove and capitalize on the season, when tomatoes, eggplant, herbs, fruit, greens and more are plentiful and excellent.

This last point is important. Not everything needs to be farmers’ market quality, but it’s not too much to expect ripe fruit, fragrant herbs and juicy greens.

Salt, to taste, is a given in all of these recipes. Pepper, too (if I want you to use a lot of pepper, I say so).

Herein, then, are enough salad ideas to tide you over until the weather cools down.

MOSTLY VEGAN SALADS

1. Cube watermelon and combine with tomato chunks, basil and basic vinaigrette. You can substitute peach for the watermelon or the tomato (but not both, O.K.?). You can also add bacon or feta, but there goes the vegan-ness.

2. Mix wedges of tomatoes and peaches, add slivers of red onion, a few red-pepper flakes and cilantro. Dress with olive oil and lime or lemon juice. Astonishing.

3. A nice cucumber salad: Slice cucumbers thin (if they’re fat and old, peel and seed them first), toss with red onions and salt, then let sit for 20 to 60 minutes. Rinse, dry, dress with cider vinegar mixed with Dijon mustard; no oil necessary.

4. Shave raw asparagus stalks with a vegetable peeler. Discard the tough first pass of the peeler — i.e., the peel — but do use the tips, whole. Dress with lemon vinaigrette and coarse salt. (Chopped hard-boiled eggs optional but good.)

5. Grate or very thinly slice Jerusalem artichokes; mix with pitted and chopped oil-cured olives, olive oil, lemon juice and a sprinkling of coarsely ground cumin. Unusual and wonderful.

6. Sichuan slaw: Toss bean sprouts, shredded carrots and celery, minced fresh chili, soy sauce, sesame oil and a bit of sugar. Top with chopped peanuts and chopped basil, mint and/or cilantro. (The full trio is best.)

7. Grate carrots, toast some sunflower seeds, and toss with blueberries, olive oil, lemon juice and plenty of black pepper. Sweet, sour, crunchy, soft.

8. Chop or slice radishes (or jicama, or the ever-surprising kohlrabi) and combine with chopped or sliced unripe (i.e., still crunchy) mango, lime juice and mint or cilantro.

9. Chop or slice jicama (or radishes or kohlrabi) and mango and mix with coconut milk, lime juice, curry powder and cilantro or mint.

10. Cook whole grape tomatoes in olive oil over high heat until they brown lightly, sprinkling with curry powder. Cool a bit, then toss with chopped arugula, loads of chopped mint and lime juice.

11. Chop and steam baby or grown-up bok choy until crisp-tender, then shock it in ice water. Drain, then toss with halved cherry tomatoes, capers, olive oil and lemon juice.

12. Combine sliced fennel and prune plums; serve with vinaigrette spiked with minced ginger. Nice pairing.

13. A red salad: Combine tomato wedges with halved strawberries, basil leaves, shaved Parmesan and balsamic vinegar.

14. A classic Moroccan thing: Thinly slice carrots, or grate or shred them (the food processor makes quick work of this). Toss with toasted cumin seeds, olive oil, lemon juice and cilantro. Raisins are good in here, too. There is no better use of raw carrots.

15. Cut cherry or grape tomatoes in half; toss with soy sauce, a bit of dark sesame oil and basil or cilantro. I love this — the tomato juice-soy thing is incredible.

16. Slice fennel and crisp apple about the same thickness (your choice). Combine, then dress with mustardy vinaigrette and chopped parsley. Come fall, this will be even better.

17. With thanks to Szechuan Gourmet restaurant: Finely chop celery and mix with a roughly equal amount of pressed or smoked tofu, chopped. Dress with peanut oil warmed with chili flakes and Sichuan peppercorns, then mixed with soy sauce.

18. Roughly chop cooked or canned chickpeas (you can pulse them, carefully, in a food processor) and toss with olive oil, lemon juice, lots of chopped fresh parsley and mint, and a few chopped tomatoes. Call this chickpea tabbouleh.

19. Mix cooked cannellini or other white beans, chopped cherry or grape tomatoes and arugula or baby spinach. Lightly toast sliced garlic in olive oil with rosemary and red pepper flakes; cool slightly, add lemon zest or juice or both, then pour over beans.

20. Shred Napa cabbage and radishes. The dressing is roasted peanuts, lime juice, peanut or other oil, cilantro and fresh or dried chili, all whizzed in a blender. Deliciousness belies ease.

21. Dice cucumbers (if they’re fat and old, peel and seed them first) and toss with cubes of avocado, a little mirin (or honey, but then it’s not vegan), rice vinegar and soy sauce. (You could mix in a little lump crab meat, really not vegan, even rice, and call it a California roll salad.)

22. Thinly slice button mushrooms; toss with finely chopped carrots and celery and mix with mung bean sprouts. Finish with peanut or olive oil, sherry vinegar, a little soy sauce and minced ginger. (This is a super vinaigrette, by the way.)

23. Thinly slice some cucumbers (if they’re fat and old, peel and seed them first), red onions, radishes and fresh chili pepper. Soak for a few minutes in equal amounts vinegar and water, with some salt and sugar. When they taste lightly pickled, drain and serve, alone or over rice.

24. Blanch spinach, then drain and shock in ice water. Squeeze it dry, chop it and toss it with toasted pine nuts, raisins, olive oil and a tiny bit of balsamic vinegar. Capers are good, too. Quite elegant, actually.

25. Combine chopped bell peppers, tomatoes, red onion, chilies and cilantro, then toss with corn tortilla strips, toasted in a 350-degree oven until crisp (or yes, use packaged chips; why not?). Dust with chili powder and lots of lime juice.

26. Combine mushroom caps and thinly sliced red onions with olive oil; broil gently until tender and browned. Toss with a lot of chopped fresh parsley or basil (or both) and a simple vinaigrette. Some chopped escarole, arugula or watercress is good, too.

27. Cook whole, unpeeled eggplant in a dry, hot skillet or on a grill, turning occasionally, until completely collapsed and soft. Chop and toss with toasted pita, toasted pine nuts, cooked white beans and halved cherry tomatoes. Dress with olive oil, lemon juice and lots of black pepper. Or a (non-vegan) yogurt dressing is good, especially one laced with tahini.

28. Toss mâche or another soft green with toasted slivered almonds and roughly chopped fresh figs. Thin some almond butter with water and sherry vinegar to taste and use as a dressing. Some will like this with fresh goat cheese.

29. Pit and halve cherries (or halve and pit cherries), then cook gently with olive oil and a little balsamic vinegar until they break down. Toss with chopped radicchio, endive, escarole or a combination, some toasted hazelnuts and more oil and vinegar, if necessary.

30. Fast, grown-up potato salad: Boil bite-size red potatoes. While still warm, dress them with olive oil, lemon juice, whole grain mustard, capers and parsley. Chopped shallots, bell peppers, etc., all welcome, too.

31. Roast beets whole (or buy them precooked), then slice or cube and toss with a little chopped garlic (or a lot of roasted garlic), toasted walnuts, orange juice and olive oil.

32. Same deal with the beets, but toss with cooked corn, arugula, olive oil, sherry vinegar and chopped shallots.

33. The real five-bean: Chickpeas, cannellini or other white beans, kidney or other red beans, steamed string beans and steamed yellow wax beans. Toss with vinaigrette, chopped scallions or red onion, and parsley.

34. Grill quartered romaine hearts, radicchio and/or endive. Drizzle with olive oil and sherry vinegar, and add dill and chopped shallots. Teeny-tiny croutons are great on this.

35. Combine cooked or canned black beans with shredded cabbage and this vinaigrette: olive oil, fresh orange juice, not much sherry vinegar, ground cumin.

36. Mix cooked or canned chickpeas with toasted coconut, shredded carrots, chopped celery, curry powder, olive oil, lime juice and cilantro.

VEGETARIAN SALADS

37. Cube smoked tofu, then brush it with a mixture of honey and orange juice; broil until browned. Toss with chopped cucumbers, radishes and peas or pea shoots; drizzle with soy sauce and lime juice.

38. Cube watermelon; combine with roughly chopped mint, crumbled feta, sliced red onion and chopped Kalamata olives. Dress lightly with olive oil and lemon juice. Despite saltiness of feta and olives, this may need salt.

39. Yucatecan street food as salad: Roast fresh corn kernels in a pan with a little oil; toss with cayenne or minced chilis, lime juice and a little queso fresco. Cherry tomatoes are optional.

40. Slice cucumber and top with capers, olive oil, lots of pepper and little dollops of fresh ricotta. Note: cucumbers, ricotta and oil must all be really good.

41. Halve avocados and scoop out some but not all of their flesh. Roughly chop and toss with black beans, queso fresco, cilantro, chopped tomatillos and lime juice. Serve in the meaty avocado shells.

43. Grate raw beets (use the food processor to avoid ruining everything within spattering distance) and toss with watercress or arugula. Top with sherry vinaigrette and a little goat cheese. Especially obvious, perhaps, but also especially popular.

44. Make a crisp grilled cheese sandwich, with good bread and not too much good cheese. Let it cool, then cut into croutons. Put them on anything, but especially tomato and basil salad. This you will do forever.

45. Halve or quarter cooked artichoke hearts (the best are fresh and grilled, but you can use canned or frozen) and combine with cherry tomatoes, bits of feta or Parmesan or both, olive oil and lemon juice.

46. Sauté mushrooms and shallots in olive oil. Add a lot of spinach, chopped unless the leaves are small. When it wilts, stir in parsley and crumbled blue cheese. Feels like a steakhouse side-dish salad.

47. Thinly slice raw button mushrooms; combine with sliced or shaved Parmesan, parsley and a vinaigrette of olive oil, sherry vinegar and shallots.

48. Toss roughly chopped dandelion greens (or arugula or watercress) with chopped preserved lemon, chickpeas, crumbled feta and olive oil. (Before you start cursing me out, here’s a quick way to make preserved lemons: chop whole lemons and put in a bowl with the juice of another lemon or two, sprinkle with a fair amount of salt and let sit for an hour or so.)

49. Toss greens with walnuts, blue cheese and raspberries; drizzle with a simple vinaigrette. Sell for $14 a serving.

53. Peel beets and grate them in a food processor. Mix equal parts plain yogurt and tahini, and toss with the beets along with lemon juice and za’atar (a mixture of toasted sesame seeds, dried green herbs and ground sumac; you can make it yourself using dried thyme).

54. Slice roasted red peppers (if you must use canned, try to find piquillos) and fresh mozzarella. Toss with cooked white beans, olive oil, red wine vinegar, a chopped shallot and fresh rosemary or parsley.

SALADS WITH SEAFOOD

55. Mix watercress with chopped smoked salmon, avocado, red onion and capers. Make a vinaigrette with olive oil, sherry vinegar and mustard powder.

56. Salade niçoise, sort of: On or around a bed of greens, make mounds of olives, cooked new potatoes and green beans (warm or at room temperature), good tomatoes, capers, fennel slivers, hard-cooked eggs and good quality Italian canned tuna. None of these is crucial; you get the idea. Serve with vinaigrette or aioli.

57. Toss cubes of day-or-more-old good bread with soy sauce, chopped sautéed shrimp, chopped radishes and cilantro. Like a weird shrimp toast panzanella.

58. Sear tuna until rare (for that matter, you could leave it raw) and cut it into small cubes. Toss with shredded jicama or radish and shredded Napa cabbage; season with mirin, soy sauce and cilantro. Avocado and/or wasabi paste are great with this, too.

59. Sear tuna, or use good canned tuna. Chop it up and mix with chopped olives, capers, tomatoes, parsley and olive oil.

60. Ditto on the tuna. Mix with chopped apples, halved seedless grapes, chopped red onion, olive oil, a bit of cumin and black pepper.

61. Mix canned salmon (sockeye, or use cooked fresh) with capers, chopped celery, yogurt or mayonnaise, and lemon juice. Serve on greens or in endive leaves.

62. Dust shrimp with chili powder. Sauté in butter or oil (or a combination) with fresh corn kernels and flavorful cooking greens (bok choy is good, as is watercress). Add halved cherry tomatoes and lime juice at the last minute.

63. Sunday brunch salad: Mix diced cucumbers, chopped tomato, minced red onion and capers with bits of smoked salmon. Dress with lemon juice (you won’t need much oil, if any). Take a step further by adding croutons of cubed toasted bagels.

64. Alternative Sunday brunch: Shred or chop cucumbers (if they’re fat and old, peel and seed them first), then toss with flaked smoked trout or whitefish, capers, dill, lemon juice and olive oil.

65. In a hot pan, flash-cook cut-up squid in a little olive oil for no more than two minutes. Toss with cooked or canned chickpeas, chopped bell peppers, lemon juice, a little more oil and parsley.

66. In a hot pan, sear sea scallops for a minute or two on each side, depending on size. Slice or chop, then toss with thinly sliced fennel and lemon or orange vinaigrette and some chopped fennel fronds.

67. Bread salad for anchovy lovers: Chop together many anchovies, a few capers, lemon juice and olive oil (or anchovy oil). Toss with cubes of toasted bread and chopped tomatoes or halved cherry or grape tomatoes.

68. Mix crab meat with pan-roasted corn, chopped avocado, halved cherry or grape tomatoes, olive oil, lemon juice and perhaps a bit of cilantro and crumbled ancho chili.

69. Stir-fry small or chopped shrimp in olive or peanut oil with lots of ginger; while still warm, combine with tomato wedges, chopped romaine, cilantro, scallions and lots of lime juice. Good in pita.

SALADS WITH MEAT

70. Shred brussels sprouts in the food processor, preferably with the slicing disk. Toss with vinaigrette and crumbled bacon.

71. Combine sliced green tomatoes and sliced fresh mozzarella; top with roughly chopped basil, olive oil, black pepper and crumbled bacon.

72. Sort-of carpaccio salad: Broil or grill skirt or sirloin steak very rare and slice very thin. Arrange on a plate with tomato wedges, lettuce and lemon juice.

73. Hawaiitalian: Combine pineapple chunks with bits of any cured pork product — cooked guanciale is ideal, or any ham — and a not-too-subtle chili vinaigrette.

74. Julienne red, yellow and orange bell peppers; mix with thinly sliced red onion, olive oil and cooked crumbled sausage or chopped salami.

75. The Little Italy salad: Chop or julienne salami and prosciutto, then toss with cubed mozzarella, chopped tomato, pepperoncini, oil and wine vinegar.

76. Slice fresh figs — many, if you live where they grow — and top with crumbled bacon, balsamic vinegar (the best you have) and crumbled blue cheese.

77. Combine shredded cabbage or lettuce with bits of good turkey, Swiss cheese and rye croutons. Top with good old Russian dressing, call it a turkey sandwich salad and don’t knock it until you try it.

79. Sear a steak and move it to a cutting board (don’t wash the pan); wait a minute or two, then slice. Cut kale (preferably black, also known as Tuscan, or dino kale) into thin ribbons and toss in the pan over high heat for a minute. Turn off the heat, add chopped black olives, olive oil and sherry vinegar. Serve kale with steak on top.

80. Sort-of-Cobb salad: Choose any combination of hard-cooked eggs, chopped prosciutto, cooked chicken, crumbled Gorgonzola, chopped tomatoes, chickpeas or white beans, sliced red onion, olives. Make vinaigrette with capers and anchovies.

81. Soak sliced prune plums or figs in balsamic vinegar for a few minutes, then add olive oil, chopped celery and red onion, shreds of roasted or grilled chicken, chopped fresh marjoram or oregano and chopped almonds. Serve on top of or toss with greens. So good.

82. Cut pancetta into matchsticks and crisp in a skillet with some oil, then caramelize onions in the fat. Toss both with chopped bitter greens — radicchio, escarole or endive, for example — toasted pine nuts and halved cherry or grape tomatoes.

83. Toss thinly sliced Vidalia or other sweet onions with olive oil and red wine vinegar. Sear a skirt steak and let sit a minute; slice it thin. Toss salad greens with the onions, roasted red peppers, and steak; add a little more oil and vinegar if necessary.

SALADS WITH NOODLES

84. Spring rolls, unrolled: One at a time, soften a few sheets of rice paper in warm water. Drain, pat dry, cut into strips and toss with chopped cucumber, grated carrots, chopped cilantro, bean sprouts, chili flakes and chopped roasted peanuts. Dress with toasted sesame oil, fish sauce or soy sauce, and rice vinegar or lime juice. A few shrimp are a nice addition.

85. Mix lots of arugula with somewhat less cold whole wheat penne, lemon zest, olive oil and Parmesan. The idea is an arugula salad with pasta, not a pasta salad with arugula.

86. Toss chilled cooked soba noodles with diced cucumber (if they’re fat and old, peel and seed them first), a small amount of hijiki reconstituted with water, toasted sesame seeds and a vinaigrette laced with soy sauce and miso.

87. Cold not-sesame noodles: Combine about a half-cup peanut butter with a tablespoon soy sauce and enough coconut milk to make the mixture creamy (about a half cup), along with garlic and chili flakes in a blender or food processor. Toss sauce with cooked and cooled noodles, a load of mint, Thai basil, and/or cilantro, and lime juice. Shredded cucumber and carrots optional.

88. Toss cooked pasta with roasted red peppers, toasted walnuts, fresh goat cheese, basil and olive oil. Corny, but still good.

89. Soak or cook rice noodles, drain and rinse; toss with cubed unripe mango, chopped peanuts, shredded carrot and minced scallion. Make a dressing of rice vinegar, fish sauce, lime juice, chili and a bit of sugar.

90. Sort of classic pasta salad: Pasta, artichoke hearts, sliced prosciutto or salami, chopped plum tomato. Dress with olive oil and a bit of balsamic vinegar, perhaps with some mustard.

GRAIN SALADS

91. Cereal for grown-ups: Start with puffed brown rice; toss with chopped tomatoes, scallions, a minced chili, cooked or canned chickpeas and toasted unsweetened coconut. Dress with coconut milk and lime juice.

92. Simmer a cup of bulgur and some roughly chopped cauliflower florets until tender, 10 to 15 minutes. Toss with chopped tarragon, roughly chopped hazelnuts, minced garlic, Dijon mustard, olive oil and lemon juice.

93. Mix leftover rice with lemon or lime juice, soy sauce and a combination of sesame and peanut oils. Microwave if necessary to soften the rice, then serve at room temperature, tossed with sprouts, shredded radishes, chopped scallions, bits of cooked meat or fish if you like and more soy sauce.

94. Cook and cool quinoa. Toss with olive oil, loads of lemon juice, tons of parsley, some chopped tomatoes and, if you like, toasted pine nuts. Call it quinoa tabbouleh.

95. Mix cooked couscous or quinoa with orange zest and juice, olive oil, maybe honey, sliced oranges, raisins or dried cranberries, chopped red onion and chopped almonds. Serve over greens, or not.

96. Cook short-grain white rice in watered-down coconut milk (be careful that it doesn’t burn) and a few cardamom pods. While warm, toss with peas (they can be raw if they’re fresh and tender), chopped cashews or pistachios, a pinch of chili flakes and chopped raw spinach.

97. Toss cooked, cooled farro, wheat berries, barley or other chewy grain with chopped-up grapes. Add olive oil, lemon juice and thinly sliced romaine lettuce; toss again, with ricotta salata or feta if you want.

98. Toss cooked bulgur with cooked chickpeas, quartered cherry or grape tomatoes, a little cumin, lots of chopped parsley, and lemon juice.

99. Toss cooked quinoa with fresh sliced apricots, cherries, pecans, and enough lemon and black pepper to make the whole thing savory.

100. Mash a canned chipotle with some of its adobo and stir with olive oil and lime juice. Toss with drained canned hominy, fresh corn cut from the cob (or drained pinto beans), cilantro and green onions.

101. Cook a pot of short-grain rice. While it’s still hot, toss with raw grated zucchini, fermented black beans, sriracha, sesame oil, sake and a touch of rice vinegar. Add bits of leftover roast chicken or pork if you have it, and pass soy sauce at the table.

Ravioli with Chard and Caramelized Onions

2009-07-02T14:32:00.002-04:00

3/4 lb. ravioli (ideally a mix of ricotta and butternut squash)
2-3 tablespoons extra virgin olive oil,
sea salt
2 yellow onions, thinly sliced
1 bunch swiss chard, deveined and cut into 1/2-inch ribbons
1/4 cup Parmesan cheese, freshly grated
1/2 cup pinenuts, toasted and chopped

To caramelize the onions, heat a tablespoon of the olive oil in a large skillet with a pinch of salt. Cook the onions over high heat, stirring occasionally, until they turn deep brown in color.

Into a large pot of well-salted boiling water add the raviolis. After a few minutes, when the raviolis float and are cooked through, drain them and toss with one tablespoon of the olive oil. This prevents them from sticking together. Set aside.

Heat the remaining tablespoon of olive oil, again in a big skillet over high heat. Add the raviolis. Stir in the onions, and then the chard. Wait until the chard begins to wilt, then stir in most of the cheese and most of the nuts.

Serve on a big platter garnished with chives and remaining Parmesan. Serve with sausages on the side.

Serves 6.

Lemon-Buttered Broccoli Spears

2009-06-23T15:03:00.002-04:00

1 pound broccoli, trimmed and cut into spears, the stems reserved for another use
1 tablespoon unsalted butter
fresh lemon juice to taste
freshly grated lemon zest for sprinkling the broccoli
lightly toasted pine nuts or almonds (optional)

In a steamer set over boiling water steam the broccoli, covered, for 4 minutes, or until it is crisp-tender. In a skillet heat the butter over moderate heat until the foam subsides, in it toss the broccoli until it is coated well, and sprinkle the broccoli with the lemon juice, salt and pepper to taste, and zest. Sprinkle on nuts, if desired.

Yield: Serves 3

Adapted from Gourmet | March 1992

Carrot-Banana Cake

2009-05-23T10:26:00.002-04:00

2 cups whole wheat pastry flour
2 1/2 teaspoons baking powder
1 1/2 teaspoons cinnamon
3/4 teaspoon fine grain sea salt
3/4 cup finely chopped walnuts
4 ounces unsalted butter, heated until just melted
1/2 cup dried dates, seeded and finely chopped into a paste
3 ripe bananas (1 1/4 cups), mashed well
1 1/2 cups grated carrots (about 3 medium)
1/2 cup plain Greek yogurt (2% or lowfat is ok)
2 eggs, lightly whisked
6 ounces cream cheese, room temperature
3 tablespoons agave nectar or maple syrup (or to taste)

Preheat oven to 350F. Butter a 9x5x3 / 8-cup loaf pan (or 8x8 cake pan) and line it with parchment paper.

Sift together the flour, baking powder, cinnamon, and salt. Stir in the walnuts and set aside.

Stir the dates into the melted butter, breaking up the dates a bit.

In a separate bowl combine the bananas and carrots. Stir in the date-butter mixture, breaking up any date clumps as you go. Whisk in the yogurt and the eggs. Add the flour mixture and stir until everything just comes together. Spoon into the prepared pan. Bake for about 50 - 60 minutes or until a toothpick tests clean in the center of the cake - it'll be less if you are using a standard cake pan. Remove from oven and let cool.

While the cake is baking whip together the cream cheese and agave nectar. Taste. If you like your frosting sweeter adjust to your liking. When the cake has completely cooled frost the top of the cake with an offset spatula.

Makes one carrot cake.

from 101 Cookbooks

Warm Farro with French Lentils, Caramelized Onions, and Feta

2009-04-23T10:50:00.002-04:00

What follows is closer to a set of guidelines than it is to a real recipe, so do with it what you will. The most important part is the onions: be sure to take your time with them, and stir them frequently. Make this on a Sunday, or on a weeknight when you have some extra time to cook.

We eat this as a main dish, but it would be a nice side for almost any roasted or grilled meat. It is also delicious - and prettier - with some cooked kale or chard stirred in. Just boil the greens in nicely salted water for about 5 to 7 minutes, until tender but not mushy; then drain them, squeeze all the water out, coarsely chop, and add to the farro mixture.

And about farro: most of what is sold in the U.S. - I’ve found it at Whole Foods and fancy grocery stores, or you can get it from ChefShop - is grown in Italy, but there are also some domestic producers, like Bluebird Grain Farms in Winthrop, Washington. It is usually sold semi-pearled (semiperlato), meaning the some of the bran has been removed. If you buy whole farro, though, it will likely need to soak overnight before cooking - rather than a brief soak for semi-pearled - and will need to cook for 30 to 45 minutes more.

2 medium or large yellow onions
Olive oil
Kosher salt
¾ cup farro
½ cup French lentils, carefully picked through for pebbles and debris
Feta cheese
Hot sauce, such as sambal oelek (optional)
Lemon (optional)

First, the onions: slice them thinly. When I caramelize onions, I slice mine about ¼-inch thick, and I slice them lengthwise, from top to bottom - going “with the grain,” so to speak - so that they hold their shape. (If this makes no sense, check out the first two minutes of this video, from Fine Cooking. It’s a great demonstration.)

Pour a few glugs of olive oil into a large (12-inch) skillet. You want to be generous here, nearly coating the bottom of the skillet. Warm the oil over medium-high heat. When it’s hot, dump in the onions. They should sizzle. Stir them to coat, and then add a couple of pinches of salt. (Some people say that this causes the onions to fall apart more quickly, but I do it anyway. I like that it causes them to release some water, so that they stay moister, and it seems to make them caramelize more evenly, too.) Reduce the heat to low or medium-low, and continue to cook slowly, stirring occasionally. First, they will soften a bit; then they will go a little golden; and then they will begin to caramelize. It takes a long time to do this properly, so be patient – and stir regularly, especially as they take on color. My last batch of caramelized onions took about an hour and a half. When they’re done, they will have shrunk down in volume by quite a lot, and they should be a deep amber color and almost translucent.

Meanwhile, once you’ve got the onions started, put the farro in a medium bowl, add cold water to cover, and set it aside to soak for 30 minutes. Then drain it, turn it out into a medium saucepan, and add 3 cups of cold water and ¼ teaspoon salt. Bring to a boil over medium-high heat; then reduce the heat and simmer until tender but still a little chewy, about 30 minutes. It’s up to you, really, how “done” you want your farro. At 20 or 25 minutes, mine is usually too tough, but a few minutes later, it’s perfect: no longer a major jaw workout, but still al dente, for lack of a different term. When the farro is ready, drain it, and set aside.

While the farro is cooking, put the lentils into another medium saucepan. Add 3 cups of cold water and ¼ teaspoon salt. Bring to a boil over medium-high heat; then reduce the heat and simmer until tender but not falling apart, about 20 to 25 minutes. Drain, and rinse briefly under cool water.

By this point, ideally, your onions will be nicely caramelized. Now combine it all – onions, farro, and lentils – in a bowl and stir gently. Taste, and adjust seasoning, if necessary. Serve with feta crumbled on top and, if you like, hot sauce and/or a squeeze of lemon.

Note: Leftovers keep nicely in the fridge. Rewarm slightly before eating.

Yield: 3-4 servings

from Orangette

Braised White Beans

2009-04-11T19:01:00.002-04:00

The garlicky beans, topped off with a mix of herbs, and spooned on toasted Italian bread was amazing. We ate it for dinner with a side of roasted asparagus and it was the perfect light dinner. I also imagine wilting some spinach in the beans would be tasty, or even just eating them in a bowl with a grating of parmesan on top, maybe even browned under the broiler.

2 c. dried cannellini beans (1 lb bag, dried beans)
2 tsp kosher salt
3/4 c. extra virgin olive oil
2 cloves garlic, smashed with side of knife
1 bay leaf
1/4 tsp dried oregano
1/2 tbs dried herbs de provence

Rinse the beans in a colander and transfer to a bowl. Cover with cold water by at least 2 inches and let soak for at least two hours and up to overnight. Drain the beans and transfer them to a large pot (I used a 4.5 qt dutch oven). Add water to cover by 1 to 2 inches. Bring to a boil and then reduce to a simmer and cook until tender, anywhere between one to two hours (mine took about an hour fifteen). If any foam rises, skim it off. When the beans are tender, turn off heat and add salt. Let the beans sit in their cooking water for 30 minutes. Reserve 3/4 cup of the cooking water, and drain the beans. In a large pot (I reused the same one), heat the olive oil over medium heat. Add the garlic, bay leaf, and oregano and cook for about three minutes until the garlic softens. Stir in the beans and the cooking water. Simmer gently until the beans achieve a creamy consistency. The recipe said this would take about 4 minutes, but it took about ten to get the consistency I wanted. Remove from heat and pluck out the bay leaf. Stir in the herbs de provence and adjust the seasoning-- I found it needed a good bit more salt. Serve with toast points, in a bowl with fresh breadcrumbs, or parmesan, or in a tupperware container as leftovers the next day that just seem to get better and better. from Il Fornio, adapted from A16: Food and Wine; recipe originally published as part of Gourmet's Cookbook Club.

My Very Favorite Asparagus Vinaigrette

2009-04-11T18:52:00.003-04:00

I can think of no more superlative recommendation for this recipe than its title. I’m happy eating it every day of asparagus season, at almost any time of the day or night.

Yield: Makes 6 to 8 servings

1 tablespoon balsamic vinegar
1½ tablespoons fresh lemon juice
1 teaspoon Dijon mustard
1 small clove garlic, finely minced
½ cup fruity olive oil
1 plum tomato, seeded and diced
Salt and freshly ground black pepper to taste
2 pounds medium asparagus, trimmed and bottom portion of stalks peeled
1/3 cup freshly grated Parmesan cheese

1. For the vinaigrette, whisk the vinegar, lemon juice, and mustard together in a small bowl. Add the garlic. Gradually whisk in the olive oil, then stir in the diced tomato. Season to taste with salt and pepper. Let mellow at room temperature at least 30 minutes.

2. Blanch, steam, or microwave the asparagus just until crisp-tender, 3 to 5 minutes. Drain. Arrange the hot asparagus on a serving platter and pour the vinaigrette over all. Sprinkle with the Parmesan cheese. Let sit at least 10 minutes before serving. The asparagus may be served warm or at room temperature. I often make it about 30 minutes ahead of serving and let it sit while I attend to the rest of my meal.

Polish Easter Cheesecake

2009-04-11T18:45:00.002-04:00

The traditional Polish Easter cheesecake is always baked in an oblong pan. It is not too sweet, very lemony, and, I think, absolutely delicious. This is my preferred version.

Yield: Makes 12 to 15 servings.

CRUST

¾ cup unbleached all-purpose flour
¼ teaspoon baking powder
Pinch of salt
¼ cup granulated sugar
¼ cup (packed) light brown sugar
4 tablespoons (½ stick) unsalted butter, chilled, cut into small pieces
½ cup finely chopped walnuts

FILLING

1 pound cream cheese, at room temperature
1 pound farmer’s or skim ricotta cheese
1¼ cups granulated sugar
5 large eggs
2 lemons
¼ cup unbleached all-purpose flour
1½ tablespoons vanilla extract
½ cup light cream

1. Preheat the oven to 325°F. Lightly butter a 13 × 9 inch glass baking dish.

2. Prepare the crust: Place the flour, baking powder, salt, both sugars, and the butter in a food processor and process just until the mixture begins to hold together. Add the walnuts and pulse to combine. Press the dough evenly over the bottom of the prepared dish. Bake until lightly browned, 12 to 15 minutes. Let cool.

3. Prepare the filling: In a large mixing bowl beat together the cream cheese and farmer’s cheese until light and fluffy. Beat in the sugar, then add the eggs, one at a time, beating well after each addition.

4. Finely grate or chop the zest of the lemons. Squeeze the juice from the lemons and strain. Add the zest and juice to the cheese mixture. Add the flour, vanilla, and light cream and beat until smooth. Pour the filling over the baked crust.

5. Bake the cheesecake until a wooden toothpick inserted in the center comes out clean, 1 hour to 1 hour and 10 minutes. Cool, then cover and refrigerate at least 12 hours. Cut into squares to serve.

from Cold Weather Cooking

yummy celeriac, apple & fennel bake

2009-04-06T14:01:00.002-04:00

1 large celeriac, sliced
1 fennel bulb, sliced
1 apple (sharp variety such as Granny Smith), sliced
180ml whipping or double cream
salt
freshly ground black pepper
125g grated cheese (optional)

Serves: 4

1. Preheat oven to 190C/Gas mark 5 and steam the celeriac and fennel for 5 minutes to soften slightly.

2. Put a layer of celeriac into a buttered gratin dish and season. Then layer the apple slices over the top and sprinkle with salt. Next, spread a layer of fennel on top of the apple.

3. Repeat step 2 with the remaining celeriac, apple and fennel. Season and pour the cream over the bake.

4. Bake for about 35 minutes until soft. If adding cheese, finish the bake off under the grill until the cheese bubbles.

Recipe by Amy Brooks, a box customer from Reading. This 'yummy' bake was the winning recipe of our 2009 recipe competition held at the Field Kitchen in Devon.

Celeriac Gratin

2009-04-06T13:56:00.001-04:00

1 medium celeriac, peeled and sliced
6 potatoes, peeled and sliced
1 leek or onion finely chopped
1 clove garlic crushed with a teaspoon of salt
brown bread crumbs, tossed with a drip of olive oil (optional)
2 tablespoons chopped fresh parsley
1 carton double cream
grated cheese
freshly ground black pepper

Lay sliced potato and celeriac in a large flat dish, put a little of the salt garlic mix between each slice, pour over cream, grate cheese over and add black pepper.

For a change you can add the crispy topping - best made using onion, wholemeal or seeded bread for the crumbs whizzed in a blender.

Bake at 160 degrees C for a couple of hours under foil and then remove to crisp topping. If your in a hurry you can steam/boil celeriac and spuds first and bake for 1/2 hr in a hotter oven!

(Parsley to garnish)

Spinach and Sweet Potato Salad with Warm Bacon Dressing

2009-04-05T19:37:00.001-04:00

2 large sweet potatoes, peeled and cut into bite-size pieces
2 tablespoons olive oil
Salt and freshly ground pepper
2 thick slices of bacon
1 small red onion, halved and thinly sliced
1 tablespoon peeled, minced fresh ginger (optional)
1 teaspoon ground cumin
one orange: half juiced, half sliced
8 ounces fresh spinach leaves

1. Heat the oven to 400°F. Put the sweet potatoes on a baking sheet, drizzle with 2 tablespoons of the oil, sprinkle with salt and pepper, and toss to coat. Roast, turning occasionally, until crisp and brown outside and just tender inside, about 30 minutes. Remove and keep them on the pan until ready to use.

2. While the potatoes cook, put the bacon in a nonreactive skillet and turn the heat to medium. Cook, turning once or twice, until crisp. Drain on paper towels and pour off the fat, leaving any darkened bits behind in the pan. Put back on medium heat, and add the remaining oil to the pan. When it's hot, add the onion, and ginger to the pan. Cook, stirring once or twice, until no longer raw, then stir in the cumin and the reserved bacon. Stir in the orange juice and turn off the heat. (The recipe can be made up to an hour or so ahead to this point. Gently warm the dressing again before proceeding.)

3. Put the spinach and orange slices in a bowl large enough to comfortably toss the salad quickly. Add the sweet potatoes and the warm dressing and toss to combine. Taste and adjust seasoning, and serve.

- serves 4 -

Adapted from Food Matters: A Guide to Conscious Eating by Mark Bittman.

White Beans and Escarole

2009-03-29T10:24:00.001-04:00

6 garlic cloves, minced
2 tablespoons extra virgin olive oil
3 1/2 cups cooked great northern or navy beans
2 large heads escarole, chopped
2 tablespoons flax seed oil
5 dashes ume plum vinegar
Gomasio

In Dutch oven over medium heat, sauté garlic in olive oil until soft (about 2 minutes). Add beans and escarole and stir until escarole starts to wilt. Continue cooking 3 minutes. Remove from heat, drizzle with flax oil and vinegar and toss to combine. Sprinkle with gomasio and serve.

VARIATION To turn this dish into a rich, nondairy cream soup, add 3–4 cups vegetable stock, simmer 5 minutes, purée with handheld blender and serve.

SERVES 2

from CLEAN FOOD

Kabocha Squash Stuffed with Brown Rice and Chickpea Pilaf

2009-03-29T10:18:00.002-04:00

1 kabocha squash
Extra virgin olive oil
1/2 cup chopped toasted pecans

BROWN RICE STUFFING

1 cup medium grain brown rice
2 cups water
1 thumb-size piece kombu
1/3 cup currants
1 teaspoon ground allspice
1 tablespoon dried dill
2 tablespoons grapeseed oil
1 onion, chopped
1 1/2 cups cooked chickpeas
1/2 cup toasted pine nuts
1/4 cup chopped fresh parsley
Juice of 1 lemon
Sea salt and freshly ground black pepper

Soak rice for 1 hour in bowl with enough water to cover. Drain, place rice in pot with 2 cups fresh water, kombu, currants, allspice and dill. Bring to boil, then reduce heat, cover and simmer 30 minutes or until water is absorbed. Set aside to cool.

ROASTING SQUASH

Preheat the oven to 400°F. Wash squash well and cut in half from top to bottom. Remove seeds and rub skin and f lesh with oil. Place cut side down on cookie sheet and roast 25 minutes or until soft (time will vary according to size of squash).

PREPARING STUFFING

In large skillet over medium heat, sauté onion in grapeseed oil until soft (about 3 minutes). Remove kombu from rice and discard. Add rice and chickpeas to onion and sauté 3 minutes. Remove from heat and toss with pine nuts, parsley and lemon juice. Season to taste with salt and pepper.

FINISHING

Slice cooked squash into boats, place on individual plates or group on a platter. Spoon brown rice stuffing over the center so that it spills down on each side, sprinkle with toasted pecans and serve.

SERVES 4

from CLEAN FOOD

Apple Squash Soup

2009-03-29T10:12:00.001-04:00

1 large butternut squash
1 large yellow onion, chopped
2 tablespoons grapeseed oil
4 large apples, peeled, cored and quartered
4 cups vegetable stock
1 cup rice milk
1/4 cup coconut milk
1/2 teaspoon ground nutmeg
Sea salt

Peel squash, cut in half and remove seeds. Cut into 2-inch pieces. In large pot over medium heat, sauté onion in oil until soft (about 5 minutes). Add squash, apples, stock, rice milk, coconut milk and nutmeg. Cover, bring to boil, then reduce heat and simmer 20 minutes or until squash is soft. Purée with handheld blender and remove from heat to cool slightly. Season to taste with salt and serve.

SERVES 6

from CLEAN FOOD

Cranberry Chutney

2009-03-29T10:10:00.001-04:00

2 cups fresh cranberries
1 cup raisins
1/2 cup brown sugar
1/2 cup maple syrup
1 tablespoon ground cinnamon
2 teaspoons grated fresh ginger
1/4 teaspoon ground cloves
1 cup water
1 small onion, chopped
3 medium apples, cored and chopped
4 stalks celery, chopped
1 teaspoon grated lemon peel

Combine cranberries, raisins, sugar, maple syrup, cinnamon, ginger, cloves and water in Dutch oven. Place over medium heat and cook 15 minutes. Stir in onion, apples and celery and cook 15 minutes more. Remove from heat and add lemon peel. Serve at room temperature or cold.

Chutney can be made in advance and stored in an airtight container in the freezer.

MAKES 4 cups

adapted from CLEAN FOOD

Cranberry Chutney

2009-03-29T10:01:00.002-04:00

A delicious cranberry chutney with apples, oranges, golden raisins, and spices, perfect alongside pork, turkey, and chicken main dishes.

1 orange, peeled, tough membrane removed, chopped
1/4 cup orange juice
1 package (12 ounces) fresh cranberries
1 cup sugar
1 large Golden Delicious apple, peeled, cored, chopped
1/2 cup golden raisins
1/2 cup chopped pecans
1 tablespoon apple cider vinegar
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon

Combine all ingredients in a large saucepan; bring to a boil. Reduce heat; simmer, stirring occasionally, for 5 to 8 minutes, or until cranberries are bursting. Chill until serving time; freeze surplus in small containers. Makes about about 4 cups of chutney.

adapted from Southern Food on About.com

Orzo Soup

2009-03-29T09:26:00.002-04:00

A couple tips - use a great broth, with just a few ingredients in this recipe, it's key. Before serving be sure to adjust your salt, if the soup tastes flat, add more a pinch or two at a time until all the flavors pop.

7 cups vegetable broth
1 1/2 cups whole wheat orzo (or other small pasta i.e. pastina)
2 cups chard or spinach, chopped
1 14-ounce can of fire-roasted diced tomatoes, well drained
1 teaspoon red pepper flakes.
good quality extra virgin olive oil
3 egg whites
fine grain sea salt
some grated Parmesan cheese (to finish)

Bring the broth to a boil in a large saucepan. Add the orzo and cook until just tender - about ten minutes. Stir in the chopped spinach.

In the meantime, heat the tomatoes, red pepper flakes and a splash of extra virgin olive oil in a separate saucepan. Taste, and salt a bit if needed.

Just before serving, Slowly pour the egg whites into the soup, stirring quickly with a whisk. The whites should take on a raggy appearance. Taste and add more salt if needed. Serve the soup in individual bowls, with each serving topped with a generous spoonful of tomatoes, a drizzle of olive oil, and dusting of cheese.

Makes 4-6 servings.

from 101 Cookbooks

Sausages with Cider and Apples

2009-03-16T16:03:00.000-04:00

1 lb. (about 8) fat, coarse ground pork or beef sausages
l lb. yellow onions, peeled and cut in rough chunks
1 tsp. prepared English mustard
a pinch of thyme
1 cup apple cider (fresh, unpasturized cider or unfiltered apple juice is the best, if you can get it)
salt and pepper
1 large red eating apple.
To Serve: Creamy mashed potatoes for four

Prick the sausages once or twice with a fork, then lightly brown them in a medium sized cast iron or other heavy-bottomed skillet for about 5 minutes, turning often. The skillet should provide just enough room for ingredients to fit tightly. Pack the onions in around the sausages, giving the pan a few shakes. Stir in the mustard, thyme and apple juice.

Cover and simmer (do not boil) over medium low heat for about 30 minutes. The apple juice will combine with other pan juices to make a rich gravy. Season to taste with salt and fresh ground black pepper.

Core but do not peel the apple. Divide into 8 to 10 slices and arrange over the top of the dish. Cover and simmer for another 5 minutes. The apples should soften but keep their shape.

To serve, arrange two sausages on a generous portion of creamy mashed potatoes and top with apples, onions and gravy.

Hangover Soup

2009-02-15T08:28:00.003-05:00

2 large heads garlic
6 cups chicken stock
3 whole cloves
1/2 teaspoon dried sage
1/2 teaspoon dried thyme
3 sprigs parsley
pepper, to taste
2 cups tomato juice
3/4 cup uncooked orzo pasta or alphabet pasta or other small shell pasta
3 egg yolks
6-8 whole wheat bread croutes
4-6 ounces sharp cheddar cheese or monterey jack cheese, shredded
finely minced fresh parsley or cilantro, for garnish
1 ripe avocado, pitted, peeled and sliced, for garnish (optional)

In a large stock soup pot combine the garlic, stock, cloves, sage thyme, and parsley. Bring to a boil, lower the heat to medium-low, and let simmer gently, uncovered for 45 to 60 minutes. Strain the soup, pressing down the solids with the back of a wooden spoon to extract most of the garlic from the peels. Scrape garlic purée from the underside of the strainer into the broth. Discard the garlic peels and the spent herbs.

Add the tomato or V8 juice to the strained soup and bring it to a boil. Drop in the pasta and let it cook until done – 5 minutes for alphabets and 8-10 minutes for the larger shapes.

Meanwhile beat the egg yolks in a small bowl.

Put a croûte in each soup bowl and top with a handful of grated cheese.

When the pasta is done, ladle out a little of the hot soup into the beaten egg yolks. Whisk together, and then whisk this mixture into the soup pot. The soup should thicken almost immediately. Remove the pot from the heat, and ladle the soup over the cheese-covered croûtes. Garnish each serving with a sprinkle of parsley and/or cilantro, and top with a few slices of ripe avocado. Enjoy!

Yield: 6 servings

from Soup & Bread by Crescent Dragonwagon

Irish Lamb Stew

2009-02-15T08:23:00.002-05:00

1 tablespoon oil
1 pound lamb (cut into bite sized pieces)
1 onions (roughly chopped)
2 cloves garlic
2 tablespoons flour
1 Guinness (or other dark stout)
* beef stock
1 tablespoon rosemary (chopped)
1 tablespoon thyme (chopped)
1 bay leaf
salt and pepper to taste
2 white potatoes (cut into bite sized pieces)
4 carrots (cut into bite sized pieces)
1 handful parsley (chopped) garnish

1. Heat the oil in a large pot.

2. Add the lamb and brown on each side.

3. Add the onions and saute until tender, about 5-7 minutes.

4. Add the garlic and saute until fragrant, about 1 minute.

5. Sprinkle in the flour and stir.

6. Add the Guinness and enough beef stock to cover.

7. Add the rosemary, thyme, bay leaf, salt and pepper.

8. Bring to a boil, reduce the heat and simmer until the lamb it fork tender, about 1-2 hours.

9. Add the potatoes and carrots and some more beef stock to cover.

10 Bring to a boil, reduce the heat and simmer until they are tender, about 20-60 minutes depending on cut.

11. Plate and garnish with parsley.

from Closet Cooking

Shrimp Scampi

2009-02-15T08:10:00.003-05:00

1 1/2 pound jumbo shrimp, shelled and deveined
Kosher salt and freshly ground black pepper
4 tablespoons unsalted butter
4 teaspoons minced garlic
1/2 cup dry white vermouth
2 tablespoon freshly squeezed lemon juice
4 teaspoons finely chopped flat-leaf parsley leaves
1/2 teaspoon grated lemon zest
Pasta, to serve

Put the shrimp on a large pie pan or plate and pat them completely dry with a paper towel. Arrange the shrimp so they lay flat and are evenly spaced.

Heat a large skillet over medium heat. Season the shrimp with salt and pepper. Add the butter to the skillet. When the foaming subsides, raise the heat to high, and invert the plate of shrimp over the pan so the shrimp fall into the pan all at once. Cook the shrimp, without moving them, for 1 minute. Add the garlic and cook for 1 minute. Turn the shrimp over and cook for 2 minutes more. Transfer the shrimp to a bowl.

Return the skillet to the heat and pour in the vermouth and lemon juice. Boil the liquid until slightly thickened, about 30 seconds. Scrape up any browned bits from the bottom of the pan with a wooden spoon. Stir the zest and parsley into the sauce. Pour the sauce over the shrimp, season with salt and pepper to taste and toss to combine.

Divide the shrimp among 4 plates or arrange on a platter and serve.

Yield: 4 servings

Adapted from the Food Network

Persian Rice

2009-02-12T10:53:00.003-05:00

3 cups long grain white rice
1/2 cup melted butter
1/4 teaspoon salt (or to taste)
2 quarts water
1 cup water

1. Start the 2 quarts water and salt boiling in large stock pot or dutch oven. Rinse rice until water runs clear (or as close to clear as you can get it). Add rice to boiling water, boil about 10 minutes or until rice is about half cooked. Drain rice in colander, reserve.

2. In stock pot or dutch oven, pour about 1/4 cup melted butter on bottom, tilt to cover 2 inches up sides. Pour the half-cooked rice into the pot, try to make a nice mound in the middle, and avoid the sides as much as possible.With the end of a wooden spoon, make holes in the mound of rice (5 or 6 places) evenly around. Pour the remaining melted butter onto the rice, and drizzle 1/4 cup of the extra water into the holes you made. Cover pot with kitchen towel to absorb the steam, place pot lid on towel.

3. Cook on very low heat, checking after about 15 minutes. If the rice is browning too fast, add the remaining extra water a little bit at a time. Cook rice until it's done, about 30 minutes. Try not to check it too often, as it needs to steam.

Serves 6-8

Fesenjen Chicken (Chicken with Walnuts and Pomegranate)

2009-02-12T10:48:00.003-05:00

2 lbs of chicken thighs (about 8), skin and excess fat removed (I bought them boneless and skinless and they were fine. )
3 cups of walnuts
1 bay leaf
1/2 cup of sugar
1/3 cup of pomegranate molasses (I used about half of this)
1/2 cup fresh pomegranate seeds or dried barberries, for garnish

Put chicken thighs in 4-Quart Slow Cooker.

In a large skillet, toast the walnuts over medium-high heat, stirring constantly for 3 minutes. Transfer the walnuts to a food processor and finely chop them. Add the walnuts and bay leaf to the cookers. Pour in 1 2/3 cups water (I used chicken stock to compensate for the lack of bones) and cook, covered, on the low setting for 3 to 4 hours.

Using tongs, remove the chicken thighs to a board and put the meat off the bone in large chunks. Set aside.

Turn the cooker to the high setting. Stir the sugar and pomegranate molasses into the sauce and cook, uncovered, for 1 hour until the sauce is thickened. Return chicken to slow cooker and cook until heated through. (You can speed this up and get a thicker sauce by pouring the slow cooker juices, molasses and sugar into a large saucepan, bringing it all to a boil over high heat, boiling it for 25 minutes, then adding the chicken to heat through.) Discard the bay leaf. Serve hot, sprinkled with pomegranate seeds.

Serves 4, Or 2 Big Eaters

Adapted from Secrets of Slow Cooking

Easier Chicken and Dumplings

2009-01-31T19:22:00.005-05:00

STEW

2 1/2 cups low-sodium chicken broth
1 pound boneless, skinless chicken breast
2 1/2 tablespoons unsalted butter
2 carrots, peeled and sliced 1/4 inch thick
1 small onion, chopped fine
1/2 teaspoon salt
2 cloves garlic, pressed (about 1/2 tablespoon)
3 tablespoons flour
3/8 cup dry sherry
1/6 cup heavy cream
1/4 teaspoon dried thyme
1 bay leaf
1/4 teaspoon black pepper
4 ounces frozen peas (about 3/4 cup)
2 tablespoon minced parsley

DUMPLINGS

1 cup flour
1/2 tablespoon baking powder
1/4 teaspoon salt
2/3 cup heavy cream

1. FOR THE STEW: Bring broth to a simmer in Dutch oven over high heat. Add chicken and return to simmer. Cover, reduce heat to medium-low, and simmer until chicken is just cooked through, about 10 minutes. Transfer chicken to a plate and tent loosely with foil. Transfer broth to a large bowl.

2. Return empty Dutch oven to medium-high heat and melt butter. Add carrots, onion, and salt and cook until softened, about 7 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Stir in flour and cook, stirring frequently, for 1 minute. Stir in sherry, scraping up browned bits. Stir in reserved broth, cream, thyme, bay leaf, and pepper, and bring to a boil. Cover, reduce heat to low, and simmer until stew thickens, about 20 minutes.

3. FOR THE DUMPLINGS: Stir flour, baking powder, and salt together in a large bowl. Stir in cream until incorporated (dough will be very thick and shaggy).

4. TO FINISH: Discard bay leaf and return stew to a rapid simmer. Shred reserved chicken and add to stew along with any accumulated juices, peas, and half the parsley. Shape dumplings by dividing into 9 equal pieces and rolling each into a ball. Reduce heat to low, cover, and cook until dumplings have doubled in size, 15 to 18 minutes. Garnish with remaining parsley. Serve.

serves 3 to 4

adapted from Cook's Illustrated

Winter Vegetable Soup

2009-01-28T19:20:00.003-05:00

4 slices bacon in 1-inch piece
4 tb unsalted butter
2 c diced leeks
1 1/2 c diced onions
1 c diced celery
1 1/2 ts dried tarragon
1/2 ts dried thyme
Salt and pepper to taste
5 c chicken stock (homemade preferred)
2 1/2 c diced potatoes
1 lb rinsed spinach 1/8 inch slivers
1 1/2 c sliced carrots*
1 1/2 c shredded cabbage*

1. In large soup pot, cook bacon till fat is rendered (5 min), remove & discard.

2. Add butter, then leeks, onion and celery. Cook over low heat till wilted (15 min). Season with tarragon, thyme salt & pepper. Stir well.

3. Add stock, potatoes & carrots. Simmer till tender but not mushy (15 min).

4. add half the spinach and the cabbage, simmer 1 minute.

5. Remove from heat. Puree half the soup in a food processor or blender & return to pot.

6. Simmer over low heat and add the remaining spinach and the cream. Heat well but don't boil. Adjust seasoning and serve.

Serving Size : 6

Recipe found in “The New Basics” cookbook Lulins/Rossi *ingredients added by me! Mark in NJ

Orecchiette with Cauliflower Il Melograno

2009-01-23T15:36:00.002-05:00

1 large head green cauliflower (sometimes called broccoflower, about 2 1/2 pounds) or 1/2 large head cauliflower and 1/2 bunch broccoli, cut into 1/2-inch flowerets, stems reserved for another use
3/4 pound dried orecchiette
5 tablespoons good-quality extra-virgin olive oil
2/3 cup fresh bread crumbs
1/4 pound bacon (about 4 slices), chopped
2 large garlic cloves, chopped
Accompaniment: freshly grated Parmesan

In a 5-quart kettle bring 4 quarts salted water to a boil for cauliflower (or cauliflower mixture) and pasta.

In a 12-inch deep heavy skillet heat 1 1/2 tablespoons oil over moderate heat until hot but not smoking and cook bread crumbs, stirring, until golden. Transfer bread crumbs to a bowl and wipe skillet clean with paper towel. In skillet cook bacon over moderate heat until crisp.

While bacon is cooking, add vegetables to boiling water and cook 2 to 3 minutes, or until just tender. Transfer vegetables with a slotted spoon to a colander to drain and keep water at a boil.

Add vegetables, garlic, and salt to taste to bacon and sauté until cauliflower is pale golden, about 3 minutes. Keep mixture warm.

Cook pasta in boiling water until al dente and drain well in colander. Add pasta, remaining 3 1/2 tablespoons oil, and salt and pepper to taste to cauliflower mixture and toss until combined well.

Sprinkle pasta with bread crumbs and serve with Parmesan.

yield: Serves 4 as a first course

from Gourmet

Wheat Berry, Lentil, and Kielbasa Salad

2009-01-13T20:42:00.003-05:00

I improvised this one. I liked it warm for dinner, but should work well at room temp for lunch. The orange flavor from the infused olive oil was especially nice. Next time try adding sections of orange for serving. Was not a hit with husband or toddler.

1 cup cooked green lentils
2 cups cooked wheat berries
1 small red onion, chopped
3 medium carrots, peeled and chopped
1/2 bag baby spinach, chopped
olive oil
light or turkey kielbasa
orange olive oil
white balsamic vinegar
feta cheese

Cook onion and carrots in olive oil until softened. Add spinach and stir until wilted. Add cooked lentils wheat berries to warm. Meanwhile, in a separate pan, cook kielbasa until browned and warmed through. Combine all ingredients and dress with orange olive oil and vinegar. Sprinkle feta cheese on for serving, if desired.

[To cook lentils: Place in slow cooker with water to cover by 1 inch. Cook on high setting for 2 hours. Drain and season to taste with salt.

To cook wheat berries: Place in slow cooker with water (1:4 ratio). Cook on high setting for 4 hours. Drain and season to taste with salt.]

Cowboy Christmas Breakfast

2009-01-10T04:23:00.002-05:00

Sausage, egg, scallion, and cheese are layered over garlicky "Texas toast" in the heartiest take on savory bread pudding we've ever come across — just the sight of it could stir a cowboy-size appetite. This stick-to-your-ribs breakfast for a crowd can be completely assembled the night before.

1/2 stick (1/4 cup) unsalted butter, softened, plus additional for greasing baking dish
1 (1-lb) package bulk breakfast sausage (not links)
1 (15-inch-long) loaf Italian bread (about 4 inches wide)
1 garlic clove, chopped
2 dozen large eggs
1 cup whole milk
2 teaspoons salt
1 teaspoon black pepper
1 large bunch scallions
1/4 lb sharp Cheddar, coarsely grated (1 cup)

Put oven rack in middle position and preheat oven to 375°F. Generously butter bottom and sides of a 13- by 9-inch baking dish.

Cook sausage in a 12-inch heavy skillet over moderately high heat, stirring frequently and breaking up any large lumps with a fork, until browned, about 10 minutes. Pour off fat from skillet, then cool sausage to room temperature.

Cut half of bread into 1-inch-thick slices and reserve remaining half for another use. Pulse butter (1/2 stick) and garlic in a food processor until smooth. Spread a thin layer of garlic butter on both sides of each bread slice, arranging bread in 1 layer in bottom of baking dish. Sprinkle sausage on top.

Whisk together eggs, milk, salt, and pepper in a large bowl until frothy, then whisk in scallions and half of cheese. Pour egg mixture over sausage (bread will float to the top), pushing down on bread with a spatula to help it absorb liquid. Sprinkle with remaining cheese.

Bake, tightly covered with a large sheet of buttered foil (buttered side down), 30 minutes, then carefully remove foil and bake until top is slightly puffed and custard is set in center, about 20 minutes more. Transfer baking dish to a rack and let stand 10 minutes. Cut into 12 squares and serve immediately.

Cooks' note: Dish can be assembled (but not baked) 12 hours ahead and chilled, tightly covered with buttered foil. Bake as directed above.

Makes 12 servings (or 8 for cowboys)

Active time: 30 min, total time: 1 1/2 hr

From Epicurious

Sausage, Spinach and Cheese-Stuffed Shells

2009-01-07T15:51:00.002-05:00

12-ounce box jumbo pasta shells
1 tablespoon olive oil
1 cup finely chopped yellow onions
1 pound hot or sweet Italian sausage, casings removed
1 tablespoon minced garlic
1 large egg
16-ounce container part-skim ricotta cheese
10-ounce box chopped frozen spinach, thawed and squeezed dry
1 cup grated Parmesan cheese
1 teaspoon dried basil
1/4 cup unseasoned bread crumbs
1/2 teaspoon salt
1/2 teaspoon ground black pepper
32-ounce jar pasta sauce (4 cups)

If serving immediately, heat the oven to 375 degrees.

Bring a large stockpot of salted water to a boil. Cook the pasta shells according to package directions. Drain and rinse under cold water. Set aside.

In a large skillet over medium-high, heat the oil. Add the onions and sauté until softened, about 5 minutes. Add the sausage and cook, breaking it up with a spoon, until no traces of pink remain, about 5 minutes.

Add the garlic and cook for another minute. Remove the skillet from the heat and set aside to cool.

In a large bowl lightly beat the egg. Add the ricotta, spinach, 1/2 cup of the Parmesan cheese, dried basil, bread crumbs, salt, pepper and the reserved sausage mixture.

Spread 1/2 cup of the pasta sauce over the bottom of each of two 9-inch-by-13-inch or similarly sized shallow baking dishes. Fill each of the reserved shells with the sausage and ricotta filling.

Arrange half of the shells in each of the baking dishes, then spread half of the remaining pasta sauce over each dish of shells. Cover the pans with foil and bake for 30 minutes, or until hot and bubbling.

Uncover and sprinkle each dish with 1/4 cup of the remaining Parmesan cheese. Bake for another 10 minutes.

Alternatively, one or both baking dishes can be frozen for up to 4 months. The dishes should be covered tightly with foil and plastic wrap before freezing. When ready to serve, heat the oven to 375 degrees. Remove the plastic wrap (leaving the foil) and bake directly from the freezer for 1 hour, or until hot and bubbling. Uncover and sprinkle each dish with 1/4 cup of Parmesan cheese. Bake for another 10 minutes.

From and tested by the Associated Press. 523 calories (40% from fat), 23 grams fat (8 grams sat. fat), 54 grams carbohydrates, 27 grams protein, 1,562 mg sodium, 69 mg cholesterol, 383 mg calcium, 6 grams fiber.

Serves: 8 / Preparation time: 40 minutes / Total time: 1 hour, 20 minutes

Pot Roast with Root Vegetables

2009-01-04T15:09:00.002-05:00

For pot roast, we recommend a chuck-eye roast. Most markets sell this roast with twine tied around the center. If necessary, do this yourself (see illustrations, "How To Tie A Top-Blade Roast," below). Seven-bone and top-blade roasts are also good choices for this recipe. Remember to add only enough water to come halfway up the sides of these thinner roasts, and begin checking for doneness after 2 hours. If using a top-blade roast, tie it before cooking to keep it from falling apart.

1 chuck-eye roast (about 3 1/2 pounds), boneless
Table salt and ground black pepper
2 tablespoon vegetable oil
1 medium onion , chopped medium
1 small carrot , chopped medium
1 small rib celery , chopped medium
2 medium cloves garlic , minced
2 teaspoons granulated sugar
1 cup low-sodium chicken broth
1 cup low-sodium beef broth
1 sprig fresh thyme
1 1/2 cups water
1/4 cup dry red wine
1 1/2 pounds carrots (about 8 medium carrots), sliced 1/2 inch thick (about 3 cups)
1 1/2 pounds small red potatoes , halved if larger than 1 1/2 inches in diameter (about 5 cups)
1 pound large parsnips (about 5), sliced 1/2 inch thick (about 3 cups)

1. Adjust oven rack to middle position and heat oven to 300 degrees. Thoroughly pat roast dry with paper towels; sprinkle generously with salt and pepper.

2. Heat oil in large heavy-bottomed Dutch oven over medium-high heat until shimmering but not smoking. Brown roast thoroughly on all sides, reducing heat if fat begins to smoke, 8 to 10 minutes. Transfer roast to large plate; set aside. Reduce heat to medium; add onion, carrot, and celery to pot and cook, stirring occasionally, until beginning to brown, 6 to 8 minutes. Add garlic and sugar; cook until fragrant, about 30 seconds. Add chicken and beef broths and thyme, scraping bottom of pan with wooden spoon to loosen browned bits. Return roast and any accumulated juices to pot; add enough water to come halfway up sides of roast. Bring liquid to simmer over medium heat, then place large piece of foil over pot and cover tightly with lid; transfer pot to oven. Cook, turning roast every 30 minutes, until roast is almost tender (sharp knife should meet little resistance), 3 to 3 1/2 hours. Add carrots, red potatoes, and parsnips to Dutch oven, submerging them in liquid. Continue to cook until vegetables are almost tender, 20 to 30 minutes.

3. Transfer roast to carving board; tent with foil to keep warm. Allow liquid in pot to settle about 5 minutes, then use wide spoon to skim fat off surface; discard thyme sprig. Add wine and salt and pepper to taste; boil over high heat until vegetables are fully tender, 5 to 10 minutes. Using slotted spoon, transfer vegetables to warmed serving bowl or platter. Using chef’s or carving knife, cut meat into 1/2-inch-thick slices or pull apart into large pieces; transfer to bowl or platter with vegetables and pour about 1/2 cup sauce over meat and vegetables. Serve, passing remaining sauce separately.

Serves 6 to 8. From Cook's Illustrated; Published March 1, 2002.

Diet Lunches

2009-01-02T08:28:00.004-05:00

soups: chicken noodle, pasta e fageol, broccoli puree, carrot orange, mushroom barley, tortilla soup, butternut squash, winter vegetable salads: greens, chicken, feta, cucumber, tomato, red onion, greek vinaigrette grain salad crudite (cucumber, cherry tomatoes, carrot sticks, peapods (in season)) and pita bread with hummus apple or orange sparkling water

Diet Breakfasts

2009-01-02T07:17:00.006-05:00

plain yogurt with fruit preserves, granola
whole-grain bread with peanut butter, fruit
scrambled eggs with veg (spinach, arugula, broccoli), low-fat ricotta, whole-grain bread
oatmeal with pears or apples, walnuts, a little sweetener and milk
oatmeal with apricots, almonds, a little sweetener and milk
egg sandwich with tomatoes and cheddar, ham or turkey sausage on whole-grain bread
whole-grain french toast with fruit, ricotta
whole-grain pancakes or waffles
smoothie

pantry: sugar, apricot jam, granola, peanut butter, eggs, oatmeal, dried fruit (apricots, raisins, cranberries), whole milk, 1% milk, eggs, buttermilk, protein powder, frozen fruit for smoothies, cocoa powder, coffee, tea

shopping list: whole-grain bread, fruit (apples, pears, oranges, berries and stone fruit in season), spinach or arugula, low-fat ricotta, slicing tomatoes, ham or turkey sausage, bananas, basic4 cereal (for Peter), cheerios (for Maggie)

Cookbookify

Quick Soup Recipes

Bittman's 101 Fast Recipes for Grilling

Bittman's 101 Head Starts on the Day

on hand

Cabbage, Pineapple, and Peanut Salad

Nella's Chicken Soup

Shrimp and Sausage Jambalaya

Tahini Shortbread Cookies

Orange Coriander Sangria

Bacon and Cabbage Soup

Ruth Reichl's 70s Pumpkin Soup

White Bean Salad

Salmon Roasted in Butter

Menu: Week of Aug 23

Roasted Shrimp and Orzo

Kefta-Style Meatballs with Grilled Grapes and Yogurt Sauce

Pumpkin and Tomato Soup with Cheese

Cold Tomato-Thyme Soup

Sesame Dressing

Rosewater Yogurt Panna Cotta with Blueberries

Farroto with Garden Tomatoes

Week of 9 August

Mountain-Style Paella

Toasted Quinoa with Spinach, Tomatoes and Walnuts

Sausage Couscous with Fruit and Pistachios

Burnt Tomato Halves

Endives aux Gratin with Ham

Warm Green Bean and Potato Salad from Liege

Chicken with Juniper Berries

Chicken Supremes with Asparagus and Herbs

Belgian Meatballs Braised in Beer

Roast Salmon, Fennel, and Red Onion

Chef's Salad with Turkey, Avocado, and Jack Cheese

Toasted Bulgur, Tomato, and Feta Salad with Three Herbs and Toasted Pine Nuts

Corn Tortillas Stacked with Sautéed Mushrooms, Spinach and Manchego Cheese

Curried Egg and Feta Breakfast Quesadillas

menu

Smoked Salmon on Black Bread with Sweet Butter

Chickpea Puree with Lemon and Mint

Ricotta Cheese Spread with Lemon and Herbs

Toasted Pita Triangles

Curried Pecans

Curried Cauliflower with Chick Peas and Tomatoes

Balsamic-Dressed Roasted Beets

Ten Minute Tasty Asparagus and Brown Rice

Pan-fried Chickpea Salad

Couscous with Chick-Peas and Tomatoes

Spicy Lamb Kofte

Jicama, Cucumber, and Pineapple Salad (Pico de Gallo)

Weekend Apple Pancake

Rockport Breakfast Menu

Applejack Baked Apples with Ricotta Cream

Firecracker Bacon

Cranberry-Pecan Hotcakes with Caramel-Rum Sauce

Cranberry-Orange Spritzers

Pinto Bean and Zucchini Hummus

What to Do with Pinto Beans

Butterscotch Pudding

Ricotta Honey Crostini

Barley Casserole

Orange Syrup

Gingerbread Waffles

Harvest Grain & Nut Pancakes

Pineapple Pork Tenderlon

Adzuki Bean Hummus

Spicy Azuki Bean and Brown Rice Salad

French Potato Salad

Grilled Pork Chops

The Minimalist on Salads

Ravioli with Chard and Caramelized Onions

Lemon-Buttered Broccoli Spears

Carrot-Banana Cake

Warm Farro with French Lentils, Caramelized Onions, and Feta

Braised White Beans

My Very Favorite Asparagus Vinaigrette

Polish Easter Cheesecake

yummy celeriac, apple & fennel bake

Celeriac Gratin

Spinach and Sweet Potato Salad with Warm Bacon Dressing