Welcome to Home Away Cafe
Hi, I’m Julie. Wife, mom, MBA, CIA trained chef and FM certified nutrition coach. A food and fitness enthusiast looking to share knowledge of food, cooking and wellness. I am happiest in the kitchen with people who love food as much as I do! Welcome!
Tips for Ordering a Whole Cow
Have you been looking into a more affordable way to feed your family the most nutrient dense food available? Ordering a portion of a cow, if you have the space, is the best way to buy beef. Supporting your local farm is so important. Make sure you find the closest farm that offers organic, grass fed and finished beef. We asked for all of the bones, suet, liver, heart and tongue. After trimming, the meat came out to around $7.65/lb., an incredible value for the best beef possible. In order to be sure that we liked the quality of the meat we split our first half cow between three other families. Some farms offer retail cuts for you to try which is a great option. Ours was the most incredible meat so when we were almost done with it, we reordered another 1/2 for ourselves. Your local farm will answer all of your questions, but some information that you may already be wondering: We have a 10.7cu ft freezer that perfectly holds our half cow. You can request the cuts to be the most convenient sizes for your family. If the farm doesn't offer it, ask for a list of the cuts that you can use as an inventory for your organization. I am old school with my grill, stove top and oven, but some of the equipment that my meat-loving friends have suggested: The Emeril Lagasse Air Fryer has the best ratings at half the price of the next best option! Always the go-to for cast iron is Lodge pans. Best value, hands down. For smokers you can go with the top of the line, very expensive or an incredibly highly rated Dyna-Glo for the best value. [gallery...
Parkis Chicken, Rice and Peas
This is a Parkis classic from the 70s. My husband’s ultimate comfort food that his mom used to make which he tends to request in the colder months. It is so simple, warming and delicious! Use an organic version of these canned soups when making this recipe, I like the Pacific Foods brand for this. This recipe makes a large amount so it is great for meal prep and quick reheats throughout the week! My husband and son enjoy this on a couple of pieces of buttered toast while the rest of us enjoy it in a bowl with a little extra broth so it is almost like a soup. It reminds me of the congee that we learned at the CIA, but with an American flavor profile! The next time I make this I will take more pictures of the process! About 12 servings Ingredients:8+ cups homemade chicken broth3lb pasture raised chicken breasts2c organic Jasmine rice (or your favorite)2 cans organic cream of chicken soup21oz organic milk1 can organic cream of mushroom soup16oz. organic frozen sweet peassalt and pepper to taste Method: In a *large stock pot heat 8 cups of chicken broth. Place the chicken breasts in, bring to a gentle boil and cook about 20 minutes, until a *thermometer reads 165*. When it is done, remove chicken to a platter. In a medium sauce pot place 4 cups of the hot broth. Bring to a boil and cook your rice according to package directions in the broth (when it is almost done, stir in 1 tsp. salt, turn off the heat and let sit, covered until ready to use.) Put the rest of the left over broth in a bowl or pot on the side to hold until later. In the large stock pot stir the 3...
The Best White Chocolate Cheesecake Recipe with Raspberry Sauce
If you make this cake for others, be prepared to be requested to make it again and again. Enjoy all the joy you cause your friends and family! It is creamy, perfectly sweet and so decadent. A labor of love, totally worth the time! A few weeks ago I set out to make a very special friend her favorite cake. Her daughter told me that it was white chocolate raspberry cheesecake! I have made several white chocolate cheesecakes over the years, but never with raspberry. I did some research, merged 4 different recipes plus my old classic and this what I came up with. After the first cake was devoured I made another one for a different group of people a couple of days later. I was then requested to make another one the next week so I had the chance to make 3 in one week and wow, were they well received! When you are prepping to make this cake, I like to make the crust a whole day ahead of time if I have time. This gives the crust a chance to crisp up and will stay that way until you serve it. On the day of baking I usually take out the ingredients that need to be room temperature at least an hour before I start baking so they can get there. For the water bath: they now have a silicone water bath option. You will find a link at the bottom of the page as well. This one has the best reviews. As an old school baker I have not used one, but it seems like it could have saved me a headache or two over the years. I use the double layer heavy duty foil. I use the 18 inch so that there is no chance for water to get in. Last time I ran out of foil and the grocery...
French Onion Soup Recipe
This soup is so good my daughters and I ended up eating it on the kitchen floor, completely sad that there was no more left when we got up because the guys were coming in to get seconds. The best thing about it is the smell of the house the day before while preparing the broth and the scents in the final hour of cooking. I couldn’t keep track of how many times my 14 year old son said how amazing the house smelled. French Onion Soup RecipeBased on Geoffrey Zakarian’s recipeMakes 4-6 portions Ingredients:4 oz. grass-fed butter7 cups sweet onions, thinly sliced (about 3 large)Himalayan salt1T AP flour1/4 cup dry sherry ( I found a local NY brand that is great called Taylor)6 cups homemade beef brothsmall bunch fresh thyme tied with kitchen twineFreshly cracked pepper6-8oz gruyere cheese, grated3/4-1 whole baguette sliced, toasted and broken into croutons Method: In a large pot, melt the butter over medium heat. Add the onions, season with salt and cook, stirring frequently to avoid burning. Cook for at least 20 minutes, until the onions are very soft and lightly caramelized. Add the flour, stirring frequently for 3 minutes. Then add the sherry, stirring frequently for 3 more minutes. Add the beef stock, bring to a simmer and let simmer for 35 minutes. Add the thyme, simmer 5 more minutes, then remove the thyme. Season with more salt and black pepper to taste. Ladle the soup into oven safe crocks on a sheet pan. Cover each with the toasted bread, then a handful of grated cheese. Place under your oven’s broiler until the cheese is melty and golden brown. Serve with...
Beef Bone Broth Recipe
This is the best beef bone broth I have ever had. It in no way compares to boxed bone broth. If you make this, you will never be able to go back to the store-bought kind again. You have been warned.Beef Bone Broth RecipeBased on Epicurious’s recipewill make about 6 cups Ingredients:2.5-3lb assorted beef bones*2 large carrots, cut in large pieces2 leek middles/tops** seperated1 medium onion, quartered6 cloves garlic, cut in half2 stalks celery, cut in large pieces2 bay leaves2T black peppercorns1T apple cider vinegar Method: Preheat oven to 450*. Place the bones, carrots, leek middles, onion and garlic in the roasting pan. Cook for 20 minutes, toss/turn the bones so both sides get caramelized and toast for another 20 minutes. In a 6-quart stock pot add celery, leek tops, bay leaves, peppercorns and vinegar. Put everything from the roasting pan in. Pour 4 cups of water into the roasting pan, using a wooden spoon, scrape up all the caramelization from the bottom of the pan (this is flavor that cannot be replaced), then pour into the pot. Do this 2 more times or until the bones are covered. It will be about 12 cups. Bring to a boil, then a low simmer for 12-24 hours. If you need to put it away overnight, simply cool it down, put it in the refrigerator overnight and put it back to a low simmer the next day. When you are done simmering, strain out the bones and veggies and let cool. You should be able to get all of the fat off the top with the back of a large metal spoon before you refrigerate. If you miss any it will be at the top when you take it out to use it, just skim...
The Best Ever Creamy Mashed Potatoes
If you are anything like me, you have your Thanksgiving menu planned out by the end of October. This is the best mashed potato recipe, hands down. Of course make sure all of your ingredients are organic and local if possible. This is a very simple mashed potato recipe to be the perfect match to any meal. The technique is what matters most, the "little things". Cutting the potatoes evenly so that they cook evenly... Using salted water to cook the potatoes... Holding the potatoes warm correctly so that they don't burn or dry out... These are best served right away. If you need to have them sit and stay warm while you wrap up the rest of your cooking you can set up a bain marie with a slightly larger pot and hot water. Place the potato pot in the larger pot and fill the larger pot with hot water. Leave the burner on low until it's time to plate. This isn't the best picture, but hopefully you see what I mean with the bain marie Best Creamy Mashed Potatoes Recipe Serves 8-10 peopleIngredients:4lb. Russet potatoes, peeled and evenly cut (This is important for even cooking.)1 bay leaf2 garlic clovespinch black peppercorns2c heavy cream (more as desired)8T butter, room temperature (more as desired)Salt and pepper to tasteOptional: chives thinly sliced for garnish. Method: Place the peeled and cut Russet potatoes into a pot of cold, salted water. Bring to a boil. Cook until there is no resistance when pierced with the tip of a knife. Meanwhile, gently heat the heavy cream in a small pot with bay leaf, garlic cloves and black peppercorns. Do not let it come to a boil. Keep...
The Best Baked Potato Recipe
These are incredibly simple and delicious. I get constant requests for them- they do not last very long. Over the years my husband and I have tried more baked potato “recipes” than I can count. This is THE method. We top them with our favorite classic toppings, but feel free to expand or simplify to just some grass-fed butter, salt and pepper. These potatoes are unbelievably crunchy on the outside and almost mashed potato-like on the inside. I would make one large potato per person or two per person if they are on the small side. We actually prefer them when they are smaller. These would be great, as my husband suggests, as an appetizer. For this, simply use the smallest Russet potatoes you can find. Adjust the oven time so that you don’t over cook them and serve the two halves separately. If they are still more than a couple of bites, you can cut each into quarters. I usually serve them with our favorite Good Ranchers steaks, also cooked to perfection :). Add a salad and you have the perfect meal. Recipe to serve 4 people. Ingredients:4 large or 8 small-medium organic Russet potatoesPink Himalayan salt, as neededOptional: grass-fed butter as desired.1 cup sour cream8oz bacon cooked and choppedChives for garnish Method: Preheat the oven to 425*. Scrub the potatoes with a vegetable brush under running water. Poke holes with a fork all around each potato. While potatoes are still wet, place about a teaspoon of salt on a plate and roll the potatoes in the salt to cover the skins, add more as needed. When the oven is ready, place potatoes directly on the...
Veggie and Bean Salad
This salad is a regular in the spring and summer. We make a big batch at least once a week. It is perfect before a meal, topped with a grilled protein or as a light meal on its own. Every part of this recipe is modifiable to what you have on hand as long as you have some beans and some veggies! I made this for a party recently and everyone asked me to write up a recipe, so here it is! Having a veggie starter with your meals is one way that a research scientist named Jessie Inchauspé found will help you reduce glucose spikes. Balancing your glucose levels can help relieve brain fog, reduce inflammation, curb cravings, along with many other benefits. To learn more about this topic, research The Glucose Goddess. Her tips will make you feel amazing. When using red onion, I recommend slicing it first and then soak it in cold water until you are ready to use it, discarding the liquid. It mellows the flavor and improves the cohesiveness of your dishes. Ingredients:3 organic bell peppers, diced4 organic spring onions, sliced thin1 organic jalapeno, diced1 large organic cucumber, dicedHandful of organic cherry tomatoes or one large organic tomato, diced1 red or white organic onion, diced4 cans organic beans of your choice, rinsed* Dressing:1/2c organic extra virgin olive oil1/2c organic rice vinegar local raw honey, to tastesalt and pepper, to taste Method: Toss the veggies and beans together in a large bowl. Dress with about half of the dressing. Add more as needed and adjust seasoning as desired. *If using garbanzo beans, peel the outer layer off and discard for a...
Patty Melt
The original patty melt was dreamed up by a restaurant owner in California in the 1940s. This American classic uses rye bread, a hamburger patty, Swiss cheese, and sautéed onions. The one requested by my children is a little different and is now in the regular meal rotation. If you do not make your own homemade bread, the next best thing would be organic sourdough or an organic sprouted grain bread. Avoid almost every bread in the grocery store as they wreak havoc on your body. For the cheese, Swiss is a great option. If you prefer American like my children, look for an organic brand which will be more natural than the alternative. As always for the ground beef and butter, grass fed is best for your health! The best tasting ground beef is definitely from Good Ranchers, give it a try! We prefer to use thinly sliced raw onion on ours and a bonus- raw onion is anti-inflammatory! Serves 4Ingredients:1lb grass fed ground beef in 4 thin, large patties seasoned with salt and pepper8 slices of bread16 thin slices of cheeseSoftened butterOptional: thin sliced raw or sautéed onions, relish or burger sauce. Method: In a cast iron pan cook your burgers until done to your preference. Scrape out the pan.For each sandwich you will spread butter on the outside of each piece of bread. Place two slices of cheese on the inside of each piece of bread. Place one burger patty and any additions you choose on each sandwich, then close.Cook the sandwich on the cast iron as you would a grilled cheese until it is crisp and golden brown on each side. Serve and...
Brussels Sprouts with Prosciutto and Parmigiano Reggiano
This dish comes together and disappears in a snap. There is no one in the family that doesn't fight for the last bits. Each bite is incredibly flavorful, perfectly salty, crispy and bright. Make sure you are using organic, preferably local Brussels sprouts. D.O.P. prosciutto from Italy is the only way to go along with the Parmigiano-Reggiano. Ingredients:3lb Brussels sprouts cleaned and cut in half4-6oz Prosciutto choppedParmigiano-Reggiano to your heart's contentExtra virgin olive oilSalt and pepper to tasteLemon, optional Method:1. Preheat oven to 450*. On a parchment lined sheet tray place the Brussels sprouts and toss with prosciutto and a mountain of freshly grated Parmigiano-Reggiano. Drizzle with extra virgin olive oil, salt and pepper to taste. Toss and spread evenly on the tray.2. Bake for 15 min, stir, and in about another 10 minutes or when golden brown, remove from oven and serve. If desired, squeeze a little bit of lemon juice before...
Chocolate Covered Strawberries
This is one of the foods that is pretty silly to buy instead of making. Although it can be a little time consuming, they are easy to make and the benefit of using organic strawberries is huge. If you look into the pesticide residue that remains on washed, conventionally grown strawberries you will join me in never eating or feeding them to your children ever again. Strawberries are repeatedly number one on The Environmental Working Group’s Dirty Dozen list of foods. They should only be eaten if homegrown or organic due to the high levels of pesticides sprayed on conventionally grown strawberries. Make sure you buy organic. On top of the chemical storm of store bought chocolate covered strawberries, they are wildly expensive in comparison to buying the ingredients yourself. If you are giving these as a gift, consider that the time making them for someone is so much more meaningful than if you were to buy the nasty store made ones. If you are not into strawberries or can’t find organic, you can dip kiwi slices, clementine pieces, pretzels, mix the chocolate with a variety of dried fruits and nuts... whatever would make those you love happy! Just make sure whatever you choose doesn’t have too much moisture so the chocolate will properly adhere. Chocolate covered pretzels from my pre-CIA days. Mock KitKats to save my children from the nasty chemicals. Easter nests of organic crisp rice cereal. Ingredients: 8 oz your favorite chocolate (chips or bar, chopped) 1lb organic strawberries, cleaned and completely dried Method: In a double boiler or glass bowl on top of a small...
Prosciutto Wrapped Asparagus
This is the perfect appetizer or side dish. It is salty, crunchy, fresh and warm. My husband has dubbed this his new favorite food. When you take a bite of this you get the crispy, salty prosciutto and inside is the complex cheese and lemon zest mixture which makes the asparagus seem almost creamy. It is delightful.You can make this the night before or morning of your event, keep it refrigerated and bake it off right before serving. This was by far my favorite recipe to test lately because every version was delicious and I was able to tweak it to perfection while enjoying the samples with my family! The incredible flavor and impressive presentation is achieved with just a few simple ingredients. Our fourteen month old daughter devoured every bit she could get her hands on! Spring produce is such a gift. Although I haven’t found any local asparagus yet, my local Costco has beautiful organic asparagus and DOP Prosciutto Di Parma. This shopping trip inspired this new recipe. Costco also has authentic Parmigiano Reggiano for the best price around which definitely beats the “parmesan” cheese product in the store that contains wood pulp! When purchasing your lemons with the intention of using the zest you should buy organic as conventionally grown citrus is heavily sprayed with toxic chemicals. When preparing your asparagus, some people choose not to peel the bottom. This is not the recipe to skip this step. You don’t want to have a tough/stringy bite beneath the crispy prosciutto. Prosciutto Wrapped Asparagus Makes 22 pieces Ingredients: 11 slices Prosciutto Di...
Citrus Suprême
Citrus Suprême is a french technique that we learn in the early days of culinary school. This is the best way to enjoy citrus fruits, hands down. Your kids will never want to do it that hard way again 🙂 Don't let that peel go to waste! This is a great time for some olive oil cake 😉 Check out the Reel I made on Instagram...
Fennel and Citrus Salad
Winter salads are such a treat among all of the warm, heavy foods of the season. We recently had a party with lots of food. The most requested recipe was a Fennel and Orange Salad that my mother brought. It is light, bright and the perfect accompaniment to heavier dishes. I made a similar salad over arugula with thinly sliced red onion during an interview for a cooking job years ago that knocked the chef’s socks off! This is a combination of the two. You can substitute grapefruit or blood orange as they all pair very well with fennel. It can be made just before serving or the night before. Fennel and citrus will provide an incredible dose of vitamin C. Fennel has been used for centuries as an antibacterial and helps reduce inflammation in the body! Your fennel tops and cores should be saved in the freezer for future stock. Your citrus peels should be saved for a fragrant steam pot or to make homemade cleaner. Just add the peels to vinegar/water mixture, let it sit for 2 weeks and put it in a spray bottle. Fennel, Orange and Grapefruit Salad Ingredients: 2 fennel bulbs, cored and thinly sliced3 oranges, supreme*1 grapefruit, supreme1 lemon, juiced2 Tbsp extra virgin olive oilSalt and pepper to tasteGarnish with torn fresh mint if desired. Method: In a large bowl combine the sliced fennel, orange and grapefruit pieces and their juice. Dress with the lemon juice and extra virgin olive oil. Season to taste. *Supreme is a french technique. You cut off the peel of the citrus, then cut between each membrane so that you have a very easy to eat finished...
Kielbasa and Cabbage Recipe
Kielbasa and cabbage is a magical combination. In this simple, quick recipe I used the 100% grass fed organic beef "Kiolbassa" from Costco. The ingredients are as clean as can be and with 18g of protein per link I am exceedingly happy to serve it to my family! This recipe is enough to serve about 8 people. It is great on it's own or on a toasted piece of sourdough rye with your favorite mustard. Ingredients:1lb thick cut bacon, sliced 1/2in.2lb. kielbasa, halved and sliced3-4lb cabbage, cut in 1" squares1 small onion, chopped2 garlic cloves sliced1-3 jalapeños, sliced1T apple cider vinegarSalt and pepper to taste Method:1. Cook the bacon in a large sautoir. Remove to a paper towel lined plate and discard all but 3T bacon fat. 2. Cook the kielbasa in the pan until browned.3. Add in the cabbage, onion, garlic and jalapeño. This may have to be done in batches if your pan isn't big enough. Add in the apple cider vinegar. Place the lid on to create steam, stirring occasionally until the cabbage is cooked to perfection.4. Season to taste with salt and pepper. Top with crumbled bacon! The flavor of this dish is rich, complex, bright and oh so comforting. You will never want to stop eating the cabbage. Let me know how you like...
Homemade Pumpkin Spice Latte
Are you looking to make a homemade version of the pumpkin spice latte? This is the best recipe for an upgraded version. The pumpkin spice latte at the famous place has 63 grams of sugar and uses... MILK, PUMPKIN SPICE SAUCE [SUGAR, CONDENSED SKIM MILK, PUMPKIN PUREE, CONTAINS 2% OR LESS OF FRUIT AND VEGETABLE JUICE FOR COLOR, NATURAL FLAVORS, ANNATTO, SALT, POTASSIUM SORBATE], BREWED ESPRESSO, WHIPPED CREAM [CREAM(CREAM, MONO AND DIGLYCERIDES, CARAGEENAN), VANILLA SYRUP (SUGAR, WATER, NATURAL FLAVORS, POTASSIUM SORBATE, CITRIC ACID)], PUMPKIN SPICE TOPPING [CINNAMON, GINGER, NUTMEG, CLOVE, SULFITING AGENTS] Click on the links for The Food Babe's research on these chemicals and why you don't want to be consuming them. My husband happens to love the Pumpkin Spice Latte, but I love to keep him healthy, so he doesn't get to drink it anymore. For our 14th wedding anniversary we bought ourselves an espresso machine. It was the perfect gift because when we met 15 years ago I was managing a beautiful french café which he would come in to every morning after the gym to flirt. Now he gets the full menu of what my regulars called "Julie Coffee" every day. This is the espresso machine we bought after lots of research. It is the Breville Barista Pro Espresso Machine. Reporting back after almost one year- we still love it! https://amzn.to/3qu8tBUBy clicking on this link I will get a commission at no additional cost to you, should you make a purchase. How do you make a homemade pumpkin spice latte? This special treat drink has 14 grams of sugar vs. the...
Tomato Concasse
I am going to show you how to prepare tomato concasse! This technique was one of the first things we learned in Fundamentals at the Culinary Institute of America. It has come in handy a lot lately. I started using this more recently after learning about lectins in reading the work of Dr. Gundry, check it out here... https://gundrymd.com/deseed-tomatoes/. He talks about why it is important for your health to remove skin and seeds from tomatoes. At the CIA removing the skin is all about texture of your finished dish and this technique is worth the small amount of time it takes. This technique is great for any dish that calls for tomato, especially guacamole or chili dishes. This chili is what I have made by request countless times and when using fresh summer tomato concasse it is truly the best, ever. Celebrate your summer tomatoes with this technique! Don't waste your time or money on the flavorless, far traveling grocery store tomatoes. When tomatoes are out of season, use jarred, Pomi boxed or certified San Marzano. Very simple: -Get a pot of boiling water large enough to cover your tomatoes. I usually do about 5 at a time at most. -Cut the core of out the tomato with your paring knife and cut a shallow x at the base of the tomato, just the skin.-Place the tomato/es in the boiling water for 10 seconds, then remove and immediately peel off the skin using a paring knife against your thumb. -Dice as needed for your dish! This is very quick. I think we used an ice bath at school, but at home I like to keep it simple. It comes out perfect every time because you keep the...
Homemade Ice Cream Cake
This ice cream cake is my family's most requested birthday cake for the last few years. For families with allergies or those concerned with the chemicals put in packaged food, "safe" ice cream cakes are impossible to find! We have been unable (luckily) to eat most packaged foods for the last 12 years because of my oldest son's allergies and my "never" list for chemicals added to foods that need labels. I don't know how regional this is, but for those of us growing up in Westchester, NY, Carvel cakes were a birthday staple in the 80s/90s. I had looked around for safe ice cream cakes for years before I started making my own. I would NEVER go back to store-made again. My husband who is a Carvel ice cream cake super fan now prefers mine to the famous one that has ingredients no human should consume. This is what a website description of the Carvel Cake says:Ingredients:Ice Cream And Chocolate Flavored Crunchies: Milkfat And Nonfat Milk, Sugar, Bleached Wheat Flour, Water, Corn Syrup, Coconut Oil, Cocoa Alkali Processed, Palm Oil, Colored With (Caramel Color), Chocolate Liquor, Mono And Diglycerides, Tetrasodium Pyrophosphate, Cellulose Gum, Guar Gum, Cocoa, Polysorbate 65, Wheat Gluten, Salt, Natural And Artificial Flavor, Polysorbate 80, Soy Lecithin, Baking Soda, Carrageenan. Whipped Icing: Water, Hydrogenated Palm Kernel Oil, Sugar, Dextrose, Corn Syrup, Sodium Caseinate, Artificial Flavor, Polyglycerol Esters Of Fatty Acids, Soy Lecithin, Polysorbate 60, Soy Protein Isolate, Carbohydrate Gum, Salt, To Preserve Freshness (Potassium Sorbate), Xanthan Gum, If Decorated...
Chicken Bone Broth and Chicken Soup Recipes
Whether you want to make this from scratch or use boxed broth, I'll give you everything you need here to get the best flavor out of your ingredients while getting the most bang for your buck. Cold and flu season is upon us and as I learned in my Cuisines of the Mediterranean class at the Culinary Institute of America, chicken soup is our Italian Penicillin. Don't get Chef started on Colatura di Alici (if you know you know). Chicken soup isn't just a great memory from childhood if you were lucky enough. When you properly cook your broth to gently coax all of the collagen out of the bones of a well cared for pastured raised chicken you will have the liquid gold that is great for your joints and will heal your gut lining. Your gut lining is a vital piece of your immune system puzzle that we should be caring for thoughtfully for our best health. When I was taking the Nutrition Certification classes from Food Matters, the gut section was the most fascinating. The gut microbiome, with all the bacteria and microbe friends in there, weighs up to 5lbs! That is why it is important to focus on prebiotics, probiotics and postbiotics to care for that surprisingly large system keeping us healthy! At the first sight of cold and flu in our house, the stock goes into production. Some things to consider for chicken broth...- Get the best quality chicken you can afford. Quality matters, but don't skip making homemade broth just because you can't afford a local pasture raised bird. Look at your options: sometimes you can get an organic "griller pack" for less per pound than a (not...
Spicy Chicken and Sausage with Peppers, Onions and Potatoes
This dish is so delicious. It is perfectly spicy, a little sweet and perfectly balanced. My husband asked me to make a spicy chicken dish similar to something we had at a party, pretty sure it was Chicken Scarpariello. This is what I came up with.The sauce is out of this world. You are going to want to serve with a crusty loaf of (garlic!) bread for the ultimate sauce soaking bites. This portion made enough for 8 people for an entree. We ate half of it and will have the second half over some rigatoni for leftovers in a couple of days. This dish is incredible and even better when you make it a day or two in advance which makes it even more convenient as a make ahead meal for a crowd! Equipment:Cutting boardKnifeSauce pot/colanderCookie sheet or large plateLarge sautoirTongs/Metal spatula Ingredients:2lbs red potatoes, cut in even bite sized pieces2T olive oil (+as needed)1lb sweet Italian sausage, cut in bite sized pieces4T flour (use quinoa flour to maintain GF), season with salt/pepper2.5lb chicken breasts, cut/pound to even thickness1 large sweet onion, sliced2 small or 1 large sweet pepper sliced3 large cloves garlic, sliced1 cup white wine2-4 cups chicken broth (+as needed to cover)1 cup jarred spicy cherry peppers, sliced1/2 cup cherry pepper juice1t fresh oregano, chopped Method:1. Place the potatoes in cold, salted water. Bring to boil and cook to almost tender, drain and hold.2. Meanwhile prep the other ingredients. Preheat a large sautoir, place 2T olive oil and the sliced sausage. Cooked to browned, remove and hold. Toss the chicken in the seasoned flour then...
Easy Pan Roasted Brussels Sprouts
This recipe is so quick and simple you will add it to your regular rotation as soon as you try it. I will never make only one pound of these again. The family devoured them so quickly it was a struggle getting them to the table. My daughter smelled the platter as soon as I was done tossing them and couldn't believe that they smell just like popcorn. She tasted one and then I couldn't get her to stop "tasting"! I made these with toasted walnuts, Parmigiano-Reggiano and a hint of lemon to compliment the roasted chicken that I was serving along baked potatoes. The pairing was absolute classic dinner perfection. This recipe can be easily modified. If you are pairing it to something that would sing with bacon, simply swap out the avocado oil and start your pan with 2 oz of chopped bacon (crisp the bacon then hold on the side until the end, reserving the fat in the pan). You can swap out the Parm for nutritional yeast if you are dairy free or vegan and replace the walnuts for some toasted pumpkin seeds or sunflower seeds to make the dish nut free. Lots of people say they don't know how to clean Brussels sprouts. Having had to work with more Brussels sprouts than I ever imagined while at my CIA externship I can tell you it is very simple. Hold each sprout base up, using a paring knife cut off about 1/8" of the stem end and pull off any leaves attached. That may be enough. If there are still ripped or damaged leaves simply pull them off as well. Give them a quick rinse and you are ready to cook! Cruciferous vegetables are so important for your family's health. They are...
Protein and Greens Smoothie Recipe
When I was a few months in to my health journey I hit my first plateau. With some research I decided to add weight training and high quality protein to my routine. This felt so good that I began to make smoothies for the whole family for breakfast every day and everyone is feeling great. What is the best blender? The blender that I bought after lots of research and having used many in school/work is the Vitamix Professional Series 700. You can click the link here to get it on Amazon, I may receive a commission at no cost to you if you purchase through this link. When I changed my routine to add weight training and these smoothies as a breakfast replacement I lost an additional 20lbs. in 4 months without changing anything else.Truth be told, our typical smoothie is not the most delicious. However, it is jam packed with protein, vitamins, minerals and antioxidants that make our bodies feel so strong. I really don't care about the taste and it's come to grow on the whole family. Most recipes are delicious, this one is more fuel, and it is powerful. Although my family complained about the taste of the smoothies, when I stopped making them (I was unable to tolerate during my first trimester of pregnancy) they ended up asking for them after a couple of weeks because they could feel the difference in their bodies. If you are being specific about your protein intake, hold your portion aside and mix separately after making for the group. If you are prepping ahead of time... You can add everything else the night before or a couple of hours before, just add the protein right...
Vegetable Packed Frittata
This is a great way to pack a lot of veggies into a delicious dish that will give your family protein and flavor for days, literally! This classic egg dish is cheesy, velvety, savory and oh-so-good. Using a 9x13 pan gives you plenty of leftovers if you have a small family. You can easily cut this recipe in half for an 8x8 pan or bake it directly in your cast iron pan. It freezes very well. Just cut into individual portions before freezing and pop them out and heat as needed when you need a quick healthy meal. This is the ultimate meal-prep meal because it comes together rather quickly and its nutrient profile can potentially be absolute meal perfection. Another bonus for meal-prep time... you can prepare other food while it's baking and it is ultra customizable! The whole family loves this dish. They call it crustless quiche, but whatever you call it, it's deliciousness is not up for debate. It can be served for breakfast, brunch (for a crowd!), lunch or dinner with a salad on the side. Here is what frittata prep looks like. Lots of your favorite veggies, fresh, frozen or a combo. This set up filled my 9x13 Pyrex. The last picture was the week earlier, a much simpler version. Take out all but 2T fat and save the rest if you are using a high quality bacon. That's "chef's gold" right there. Equipment:Cast iron or other sauté panSpiderWooden spoonBaking dish425* oven Ingredients:1 pkg bacon, sliced 1/2in. thick (leave out for vegetarian and use 2T avocado oil in its place.)8 cups of chopped assorted veggies (here I used onion, garlic, broccoli (florets/stems), mushrooms...
Healthy Weekday Breakfasts for Back to School
I can't believe how quickly summer 2021 flew by. I don't know about you, but we finished school, blinked and it was time for our family vacation. We blinked and that was over and then blinked again and we were buying school supplies. Praying that fall goes a little bit slower, although I am already watching Christmas movies in case you are wondering where my head is at. Back to the usual (or not so usual!) fall breakfasts. You want to make sure you and your kids are getting sufficient protein to carry you through to lunch time. The more vitamins/minerals the better. We are going with health first and speed second on weekday mornings in this house. I always wake my kids up on the earlier side so there is plenty of time to drink their lemon water, have breakfast and have a relaxed morning even though we inevitably run out the door in a hurry. Some rotation regulars for inspiration:-Protein/Greens smoothies (recipe coming, but so many great combos!)-1/2 cup cottage cheese (14g protein) on piece of Dave's Killer bread toast (3g protein) with cinnamon and seasonal fruit on the side-Eggs (6g protein per egg). Hard or soft boiled, scrambled with spinach and mushrooms, fried with some sliced avocado/tomato on toast, egg in a hole for fun with some fermented veggies on the side...-Oatmeal with frozen berries and cinnamon. Toppings on the side for the family to add as desired- sliced underripe banana (resistant starch, fiber!) or other fruit, ground flax/chia, family favorite nuts. We usually go with walnuts or almonds.-Underripe banana (or apple) with almond butter, ground...
Charred Shishito Peppers Recipe
This is one of my family's favorite summertime snacks. I absolutely love it for its speed and health benefits. My husband and kids devour them so quickly I never can buy quite enough. They are a little smoky, salty and bright treat that is good any time of day.These are in season in the summer and can be found in the NE at farms and farmers markets all over. They are also very easy to grow if you have a little outdoor space. If all else fails I find them at Trader Joe's quite often (though they are not organic so I stay away).We love the Russian Roulette vibe from shishito peppers as about 1/10 are spicy and we all want to get one of those prizes! Shishito peppers are high in vitamin C and also have vitamin A, fiber and protein. They are sautéed with a tablespoon of avocado or olive oil for a little healthy fat and a sprinkle of pink Himalayan salt for a mineral boost as well. A perfect snack or appetizer and it couldn't be quicker or easier to prepare. I usually sauté these, but if I have the grill on already I will throw them in the veggie basket and add them to the grill. These are extra tasty over an open flame, but you will not feel you are missing anything by sautéing them. You don't even need a "recipe", but for consistency's sake... As a snack this will feed 2, as an appetizer it could stretch to serving 4 with other offerings. Equipment:Sauté pan big enough to not crowdTongs Ingredients:1 quart shishito peppers1T avocado or olive oilPink Himalayan salt to tasteSqueeze of lemon Method:1. Heat the pan over high heat. Place the oil in the hot pan, then toss in...
Creamy Meatball and Spring Veggies Pasta
I was making a fridge/freezer clearing veggie casarecce (Alta Valle Scrivia) pasta tonight that turned out even better than expected! It comes together so quickly and is so easy. This fantastic recipe was a happy little accident that my family keeps asking me to make again and again. This recipe is easily customized, if you want to make it vegetarian simply leave out the meatballs. If you have something that you think will work well, throw it in! The first time I made this dish the peas that I had were not good so I threw them away and it was still so delicious. Equipment:Pasta pot with salted boiling waterLarge rondeauWooden spoonSpiderSmall sauce pot (if using peas) Ingredients:1T olive oil1 large shallot, minced2-3 garlic cloves, sliced1lb asparagus, cut on a bias (save the tough stem bases in the freezer for a future veggie stock)12oz casarecce pasta, cooked to al dente16oz. Peas, steamed14oz. Mini meatballs, heated through8oz mascarponeHandful of chives, chopped Salt and pepper. Method:1. In the rondeau place the olive oil, shallot and garlic and sauté until translucent. In the pasta pot cook the asparagus for about 3 minutes, pull out with spider and lay flat on large plate to hold/cool. Then cook the pasta in the same water.2. In the rondeau place the steamed peas and asparagus and toss with the shallot/garlic. When the pasta is al dente, toss it in the rondeau and if using also toss in the meatballs. 3. Finish by mixing in the mascarpone cheese adding pasta water as needed to make the sauce consistency that you prefer. Garnish with chives and season to taste...
Pasta with Broccoli Rabe, White Beans and Sausage
This is a pretty quick to pull together meal that you can serve your family with a simple salad and feel good about it. My father made this pasta dish all the time when I was growing up, it might be my all time favorite dish. The contrast of the bitter greens, the spicy sausage and the creamy white beans is so dreamy. If pasta isn't the ultimate comfort food, I don't know what is. You can substitute a gluten free pasta if needed or leave out the pasta and still have a delicious dish, low carb style. About broccoli rabe: I never knew broccoli rabe could be tough until I ate it at a restaurant when I was an adult. I have never had proper, tender broccoli rabe outside of an Italian home kitchen. This is the way... Cut off 1-2 inches of the stem, cook in lots of salted boiling water for 3-4 minutes, pull out with a spider and put directly into the flavored oil that you are using (oil, onions and garlic in this case). Toss until tender, a couple of minutes and season as desired. My father would use the typical uncooked mild and spicy sausages. If that is what you have or prefer to use, simply par boil the sausage for about 10 minutes from cold, covered. Then drain the water out and sear in the pan with a touch of oil. With this recipe I used a pre-cooked Niman Ranch Spicy Sausage that only needed to be heated through before being tossed into the pasta. You can also omit the sausage if you want to make it vegetarian and still have a wildly flavorful dish.I like to remove the casings of most sausages that I cook with as it makes for a better bite without it. Simply cut a...
The Best Salmon (or Tuna) Salad Recipe
Salmon salad is a simple, quick and healthy lunch or dinner on top of a green salad loaded with veggies. It is also great as a sandwich if you have some great bread or as an appetizer on crostini or a crisp piece of endive. This recipe is written with what I had in my refrigerator at the end of this week. I rarely make the same salmon (or tuna) salad twice, but it is always delicious. My husband who used to say he didn't like salmon now loves it! A great reminder that when someone you are cooking for doesn't like a certain food that is good for them, keep trying different preparations and you are very likely to turn their sails. Salmon is such a great source of protein and of course, you should look out for wild caught, sustainably sourced fish. I like the Alaska Seafood Blue Harbor Fish Co. brand that is a certified sustainable fishery by msc.org. I found it at my local Stop and Shop. Trader Joe's also has a great canned wild salmon product. In this 5 oz. can you will benefit from omega-3 polyunsaturated fat, 21g of protein, vitamin D, iron, potassium, niacin, vitamins B6 and B12 as well as selenium (this is great if you suffer from hypothyroidism). If you don't like mayo you can simply use a little djion mustard if you like it and some olive oil and a splash of vinegar. That would be a healthier version and not much is lost in flavor. When it comes to the veggies inside your salmon salad I use whatever is around in the allium family such as onions, spring onions, shallots, scallions, chives or garlic scapes. I use about the same amount of vegetables as fish for a...
Quick and Delicious Shaved Brussels Sprouts
These Brussels sprouts couldn't be easier. I have seen pre-shaved Brussels in stores which would make this about a 6 minute dish. One cup of Brussels sprouts contains 3g of fiber, 3g of protein, calcium, iron and potassium. This paired beautifully with a simple pan-seared Wild Salmon and braised cabbage. For prep/cleaning remove and discard any dirty/damaged outer leaves and then rinse under cold water. I do not cut out the stems for this preparation because they are nice little handles to save your fingers from the blade you use to shave them. To shave the Brussels yourself, you can use a long edge of a box grater, a vegetable peeler, a mandolin or a nice sharp knife. You can do this the day before if needed and keep in the fridge in a sealed container. Take caution, finger tips and knuckles tend to meet those blades, so take your time. Although similar produce is on the EWG's Clean 15 list, I still go Organic on these when I can't find them locally. Equipment: Shaving tool (If not already shaved.)Large sauté panWooden spoon Ingredients:12oz Brussels sprouts, shaved2T fat of your choice (I like to use bacon fat if I have any on hand..)1 large shallot, sliced1/4 c walnuts, choppedSalt to taste (I use pink Himalayan)Optional: pomegranate seeds would be great here if you've got them! Method:1. In a large sauté pan heat your fat over medium heat then add the shallot. Cook until lightly golden, add a pinch of salt.2. Toss in your Brussels sprouts and stir until wilted. Take off the heat and stir in the walnuts. Season to taste. Serves 2-4 depending on the appetites! I hope...
Simple Roasted Asparagus
The arrival of local asparagus in stores is one of my favorite culinary signals of spring. I just found (not so local) organic asparagus at Trader Joe's and had to pick them up in hopes that cooking them would melt the snow outside a little faster. Asparagus has such a unique and delicious flavor, we can't get enough in my house! Always, always peel the stems. Otherwise you will have varying degrees of tough stringiness. My favorite way to cook asparagus is to roast them in the oven at 400* for about 10 minutes (time depending on the girth of the stems). It is so quick and simple and is out of the way so you can focus on whatever else you are bringing to the table. The classic french way that we are taught in culinary school is to tie them in small bunches (about 6-7) with kitchen string and cook in boiling salted water until tender-crisp, then place quickly in an ice bath. While that produces beautiful, perfect asparagus... when I am cooking at home for my family on a weeknight I go the quick, easy route that is equally delicious and that is roasting. You can also pan roast them and throw them in a quiche. I have lots of quiches recipes Here and a few call for this beautiful vegetable. When we're talking about vegetables I don't care about the calories. You can count them all you want, but as long as you don't have them covered in harmful oils, cheese, butter... I eat the veggies until I'm full and don't feel bad about it. For one cup of asparagus you will get 2.95g protein, 2.81g fiber, Vitamins C, A and K, folate and a bunch of other beneficial trace minerals....
Simple Baked Fish Filets
This is such a quick, easy and tasty way to prepare fish filets. You can use this method on most any type of fish! Think bass, flounder, grouper, trout, salmon, barramundi, bluefish, bream, cod and my favorite, red snapper. This is a no recipe needed type of recipe. When shopping for fish, you want the freshest, most local fish you can find. I try to hold out for Wild, Line Caught fish. This picture here is Red Snapper. I had Red Snapper for the first time (at least knowingly) at an all-inclusive Beaches resort in the Bahamas with my girlfriends in 2001ish. I can't even remember how it was prepared, but I remember eating it every day and being so sad that I was leaving the Bahamas for no other reason than missing my Red Snapper. Snapper is a lean source of protein and also boasts some healthy fat, calcium, phosphorus, potassium, selenium and glycine. Search the fish you choose to cook and it's nutrient content so you know what you are fueling your body with! I put about 1tsp of breadcrumbs here, the kids love breadcrumbs.Look at the glistening meat! Equipment: Sheet pan/foilFish spatula Ingredients:8oz filet of fish (or whatever size you have, assume 3-4 oz per person)Olive Oil (or your preferred oil)Seasoning of your choice: Salt, pepper, garlic, herbs..Lemon Method:1. Preheat the oven to 450*. Line a pan with foil and lay the fish skin down. The beauty of this is that you can do one filet or fill a sheet pan!2. Brush the fish with a little oil, then season as desired. I mix it up depending on what I am serving it with, but a very simple and delicious combination is...
Garlic Parmesan Mashed Potatoes
These mashed potatoes are so creamy, flavorful and satisfying. As one of the best comfort foods around I can't believe I never put Parmigiano-Reggiano in them before today. I had to use my Russet potatoes and was making meatloaf with my Best Ever Meatball Recipe. Regular mashed potatoes didn't seem like the right pairing since the meatloaf had an Italian spin. Enter garlic and Parmigiano-Reggiano to bring it all together. It was the perfect combination! Stages of perfect Garlic Parmesan Mashed Potatoes. Equipment:Stock potSmall sauce pan (or pyrex if you use a microwave)Ricer or food mill (or potato masher)ColanderLarge stainless spoon Ingredients:3lb. Russet potatoes, peeled and cut in 1/4s (similar sizes for even cooking).1.5c heavy cream3 garlic cloves, gently smashed1c Parmigiano-Reggiano, grated1/2c butter, cut into 8T (you may not use it all)Salt and pepper to taste Method:1. Place the cut potatoes into the large stock pot covered with cold water and 2 big pinches of salt. Bring to a boil and cook until the potatoes have no resistance when you poke one with the tip of a knife or cake tester.2. Meanwhile, gently heat the cream with 3 garlic cloves in the small pot or in a pyrex if you use a microwave. Pull out the garlic just before adding to the potatoes.3. When potatoes are ready, drain them in a colander and let the steam escape for a couple of minutes. You should see chalky white around the edges. This is a good sign that they will soak up lots of flavor. But don't go beyond a couple of minutes, you want them to stay hot.4. Place the ricer or food mill over...
Classic Brioche French Toast Recipe
This recipe is the classic, simple version that pleases every crowd. French Toast is one of those cheat meals that comes with no guilt here. It's the next best thing to my dad's Swedish Pancakes for a truly comforting special treat breakfast. Growing up my dad made French Toast with this same batter, but with whatever bread/dairy we had in the house. Brioche is a very special French bread made with eggs and butter. It is light and airy but stands up to this batter perfectly. My first experience with brioche French Toast was at my favorite French café, Jean-Jacques' Culinary Creations, now in Pleasantville, NY. If you happen to be near it, go check it out. They have an incredible menu and ambiance and the owners happen to be the greatest people you will ever meet. If you are in CT I highly recommend getting your brioche loaf from Flour Water Salt Bread in Darien. It is a sourdough brioche loaf that is absolutely perfect. The benefits of sourdough are widely known, check out this awesome article from Dr. Axe if you want to learn more. The thoughtfulness that this bakery puts into their product makes it well worth the trip. That is where I have been picking up my sourdough brioche loaves: Equipment:Mixing BowlWhiskNonstick pan or griddleSpatula Ingredients:Brioche loaf, cut in about 1" pieces with a serrated bread knife.8 eggs2c cream (or half/half or milk if desired)2T vanilla sugar2t vanilla extractPinch saltCinnamon as desired, either in the batter or sprinkled on each slice after being dipped in batter.* Method:1. Whisk ingredients in bowl.2. Dip the cut pieces of...
Crunchy, Creamy Baby Potatoes aka Crash Potatoes
These potatoes rarely make it to the table as everyone in the family steals them before I can get them there! I often put these under a spatchcocked chicken after flattening them. I add some leeks to enhance the flavor, they have an incredible, extra creamy quality and become a hash-like delight when you fry them at the end. You could also use these as a base with a topping for an appetizer. I'm thinking sour cream, bacon crumble and chives or cream cheese, smoked salmon and chives or brisket with mustard sauce or kielbasa and sauerkraut. Darn it now I'm hungry again. Equipment:Stock potColanderParchment paperCast Iron or your favorite sauté panTongsPlate with paper towel or rack. Ingredients:1lb. baby potatoes2-4T your favorite high heat oil (coconut, bacon fat, avocado, olive)Salt Method:1. Start the potatoes in cold water, covered about an inch. Boil until tender (a paring knife will poke through with no resistance).2. Drain the potatoes, then with a piece of parchment folded in half, place one potato at a time between the two layers and press each potato with your palm firmly but slowly to flatten, keeping them in one piece. 3. When all of the potatoes are flat you can heat your oil in the cast iron. Place the potatoes in the hot oil and cook until golden and crisp, flip and get the other side golden and crisp. You may have to do this in batches so you don't crowd the pan. 4. Place them on the rack or plate with paper towels as they are ready to remove any excess oil and immediately sprinkle evenly with kosher salt. My daughter called these "like the best french...
Simple Weeknight Salmon
Salmon is a nutritional powerhouse. A few years ago I was working, we had a very simply baked salmon in a family style type set-up. A body builder came to tell me how delicious the salmon was, he had 6 pieces. He said he knew what he was talking about because he ate 3 pieces of salmon EVERYDAY! Salmon is a protein hero with 25g in a 4oz portion. It also boasts Omega-3 fatty acids, a whole vitamin B complex, vitamin D, potassium and selenium. According to the Blue Zones researchers we should be consuming about 9oz of fish per week for optimum health. You want to avoid over-consumption due to mercury found in fish, especially the larger types. When you are shopping for salmon- there a differing opinions on this like everything else, but I almost always go wild-caught. I have a subscription with Butcher Box and I get their wild-caught Alaskan Sockeye Salmon which is certified, sustainably harvested. When I am using my Butcher Box salmon (they are frozen in 4oz. filets) I put what I will be using from the freezer to the fridge the night before. Salmon is so versatile and can be cooked in so many ways. On a weeknight when I want to feed the family quickly without sacrificing nutritionally this quick pan-seared salmon is a no-brainer. If you have some sort of mango salsa or any of your favorite jarred sauces that would be a great way to change it up and add some flavor and texture to your plate. This recipe serves 4 people in about 10 minutes. Equipment:Non-stick pan or cast ironFish spatula Ingredients:4-4oz pieces of salmon (1pp) Take it out of the fridge about 20-30...
Nonni’s Green Bean Recipe
The food that I remember most fondly from my Nonni's table is her green beans. My Nonni was an always perfectly dressed and coifed woman who wore her high heels every day, until the very end in her nineties! We went to her apartment in Yonkers often for Sunday dinners. We would absolutely gorge ourselves at dinner and then the kids would fall asleep on her plastic covered couch while she prepared coffee for dessert. Her string beans were almost always at our Sunday dinners, bright green with Pecorino Romano. Simple and perfect. I make these right before sitting at the table, as soon as your water is boiling you are 6 minutes to the table. If you are not a fan of green beans you could use broccoli florets or oblique cut carrots. I often change plans if something amazing is at the farmer's market! Equipment:Large stock potTongsServing bowl Ingredients:1lb. organic French beans2 T grass-fed butter Freshly grated Pecorino Romano to tasteSalt and pepper to taste Method:1. In a large stock pot bring salted water to a rolling boil. Place the butter in the serving bowl.2. Place the beans in the boiling salted water and cook until almost done, just under 5 minutes. 3. Using the tongs place the beans in the serving bowl and toss with the butter. 4. Season to taste with freshly grated Pecorino Romano, salt and pepper and toss again. Enjoy! If you want to keep it vegan you can swap extra virgin olive oil for the butter and nutritional yeast for the Pecorino Romano. I wish I had paid more attention to what my Nonni was doing in her tiny apartment kitchen so I could share more of...
Taco Nachos
This quick to put together dish is a fun spin on Taco Tuesday! It's kind of like a dip without the heavy creaminess of a dip and with grass-fed beef you are getting a great source of protein. Just be aware that you want to eat this with people closest to you as it gets a little messy. *Judgement-free zone* while eating! I didn't even bother bringing this to the table, the family attacked and conquered it right over the counter. This serves 4 as a lunch/dinner or more as a snack. Equipment:Large sauté panWooden spoonCheese graterCutting board/knife Ingredients:1lb grass-fed ground beef (use ground chicken or turkey if you prefer)1 packet taco seasoning (or homemade if that's your thing)4oz finely shredded cheddar3T sour cream3-4 pieces green leaf lettuce shredded10oz pico de gallo drained (or chopped tomato, onion and jalapeño)1/2 can black olives sliced1 bunch scallion greens choppedYour favorite tortilla chips Method:1. In your sauté pan break up/brown the meat. When browned pour the seasoning over the meat and 2/3c water. Cook, stirring frequently until water evaporates. 2. While the meat is warm, flatten it out in the pan, sprinkle the cheddar over, then as much sour cream as you'd like. Next a layer of lettuce, the pico de gallo, the olive and the scallions. 3. Serve in the pan with tortilla chips and watch it all vanish! Let me know how you/your family like this...
Protein Packed Italian Wedding Soup
This recipe is packed with protein and veggies that your kids won't even realize are there while they are scarfing it down. I added carrots and mushrooms along with the onions and garlic to the meatballs to sneak in some extra nutrition. I find that instead of taking away treats when trying to be healthier, just add more and more of the good stuff and eventually you crowd out the unhealthy foods. For the meat I use whatever I am able to find that is the most local/or organic/ethical option. This was the soup that converted my husband. He was not a fan of soup, like weirdly opposed to eating soup. The problem was that I was raised on healthy and hearty Italian-American home cooked delicious soups and I had every intention on keeping that tradition going. So when I made this one for him in the early years of our marriage he approached it cautiously optimistic as he is a fan of meatballs. Even though I pack this soup with veggies and of course lots of spinach he absolutely loves it and even now requests it! Meatballs:Equipment:Large bowlSmall cookie scoop (optional)Sheet tray with parchment paper Ingredients:1.5-2lb grass-fed ground beef (use turkey, chicken or pork if you prefer)1c bread crumbs4-5 cremini mushrooms, finely diced or minced1 small onion, grated1 medium carrot, grated1 beaten egg2 garlic cloves, minced1/4c organic whole milk1/2c Pecorino Romano, grated1/2c Parmigiano-Reggiano, gratedhandful parsley, mincedSalt and pepper to taste Method:1. Place all ingredients in a large bowl, mix until incorporated. Make a test patty to check for seasoning before shaping...
Garbage Bread aka Dirty Bread aka Stromboli
Crisp, tender crust, flavor packed, cheesy goodness. This recipe has many names and even more variations. You can easily make this vegan or vegetarian. I like to make the recipe for pizza crust from Bobby Flay's Bobby at Home which he got from pizza legend Chris Bianco. It gives you three 13.5ish ounce portions perfect for pizzas and garbage breads. You can also use for calzones or any vehicle of your choosing to get cheese, meat, veggies and/or sauce into your diet. The ultimate comfort food? Not sure, but for an Italian-American it doesn't get much better. If you are not into making pizza dough you can always find it near the cheese at your local grocer or go to your local pizza shop and ask if you can buy some from them. Most are willing to oblige. You can also attempt the dough yourself, even if it's for the first time. It is shockingly easy, just needs some time to rise, but if you put it in your oven with the lights on and the heat OFF, it only takes about 1-2 hours to do it's first rise and the second rise on the counter even on a cool day takes about 30 minutes. Totally worth it, at least give it a try once. It gives you such freedom from having to buy pizza of someone else's creativity when you can do it all on your own, exactly as you/your family likes it. 1/3 of the recipe is about 13.5oz Equipment:Cheese graterSheet tray (around 12x16) with parchment paperCutting board/bread knife Ingredients:14oz pizza crust (try the one from Bobby at Home, pic above. Also, get the book, Bobby is a legend.)1/4-1/3lb pepperoni very thinly sliced1/4lb Genoa salami very...
Beef Barley Soup
Tender, flavorful meat. Loads of beautiful vegetables and a stock that will warm your bones. This is the most hearty soup you could ask for on these cold winter nights. I used leftover Prime Rib bones to make the stock and chopped up the meat for the soup. I also used whatever veggies I had leftover from all of the Christmas shopping plus picked up some mushrooms because it just felt right. My son claimed this soup as one of the three things he was grateful for when we were saying goodnight. Because my husband always wants bread with soup I made a ciabatta and simply cut it into slices and rubbed each slice with raw garlic, perfect match for the soup. He always begrudgingly enjoys soup as he never cared for it before he met me, now he actually looks forward to it! This one was an all-time winner. Beef Broth (Every homemade batch is different, this is what I had, in the time that I had, the day before I planned to make the soup. You could also use store bought.)-In a large stock pot place beef bones (roast to color if they are not already) and cover with cold water.-Bring to boil, then simmer for 4-5 hours. Skim off and discard any scum/excessive fat.-One hour before you will start to cool it off place a handful of rough chopped vegetables (I used 1 large onion, 2 large carrots, 1 celery root bulb, 2 garlic cloves, 2 bay leaves, 3 thyme sprigs, 5 parsley stems and 7 peppercorns. Simmer one more hour.-Remove/discard all of the meat, bones and vegetables. Strain the broth through a fine mesh sieve into a container which you can most quickly cool and refrigerate until you...
Rustic Creamy Mushroom Pasta
Loaded with flavor, perfectly creamy, balanced and incredibly satisfying. This pasta dish was inspired by my trip to Sardinia during my studies at The Culinary Institute of America. We stayed at The Hotel Miramonti just outside of Seulo and it was an absolute dream. On the first night of our stay we had a mushroom pasta dish that was the best bite of my life. I absolutely love food memories, but recreating them can be very tricky, especially when it was far from home using local ingredients. The reason that I finally decided after all these years to try to recreate this dish was that I was able to visit the Westport Farmer's Market this week. I found Seacoast Mushrooms which is out of Mystic, CT. The selection was an absolute dream and I picked up some Piopinno, Blue Oyster and Hen of the Woods. Now, I know these mushrooms are not the same varieties that were in my dream dish in Sardinia. I also knew upon sight that they were incredibly special and had to get them into a dish asap. My husband couldn't get over how flavorful and balanced this dish was. He said that he was so impressed that a pasta dish could leave him so fully satisfied, no meat needed. Mushrooms are also a nutritional powerhouse of vitamins, minerals and antioxidants. The dish also happens to come together very quickly, so... here it is. Equipment:Large stock potCutting board/knifeLarge sauté panWooden spoonSpider Ingredients:2-3T Olive Oil (can also use butter or bacon fat)2 shallots minced4 garlic cloves minced1/2t dried thyme (rub between your hands before putting in the dish to wake it up)pinch...
Chicken Salad with Kale, Pomegranate and Pistachios
When you are in the mood for a chicken salad why not up the nutrition ante...Tuscan kale is packed with vitamins c, b6 and k along with antioxidants and minerals.Pomegranate seeds boast fiber, vitamin c, k and antioxidants. They are anti-inflammatory and so much more.Pistachios have healthy fat, fiber, protein, vitamins and minerals.All of this plus they make beautiful music when combined. That's what I call a win-win!As always, to the best of your ability buy organic, local food. It makes all the difference to you and your family's health. This was a fridge emptier that turned out so great I had to write out the recipe. This salad is light yet filling and fully satisfying. It is the perfect combination of salty, sweet and crunchy. The mango-ginger chutney adds a certain something that takes it over the top delicious. I had a whole organic chicken from Butcher Box that I used to make some beautiful broth for a soup recipe coming out soon. I saved the meat for this because my husband requested chicken salad. This was not what he was expecting when he asked, but during dinner he told the kids just how lucky they are to have a chef for a mom that can turn these ingredients into something so incredibly delicious. Everyone loved it. It can be eaten as is or on your favorite bread as a sandwich. If you don't happen to have a cooked chicken and don't feel like making one, pick up an organic rotisserie chicken. Equipment:Cutting boardKnifeMixing BowlSpoon/forks Ingredients:1 3lb(ish) chicken, cooked and chopped (about 3c)6oz Tuscan kale sliced thin1T extra virgin olive oil4...
Easy Meat and Veggie Lasagna
I have always preferred a veggie lasagna to meat lasagna. My family prefers meat lasagna over everything. I finally found a perfect marriage of the two so we are all at the ultimate satisfaction level. If you are a parent you will appreciate this... My daughter who is rail thin and always the last to finish, finished her plate before anyone else for the first time ever when I served this. It's that good. This is a great make ahead meal if you have time a few days before just pop it in the oven when you are ready. It is even better the next day! You can also freeze this dish in portions with great success. If you are looking for a meatless meal, simply leave out the meat! To make this gluten free, you can either use gluten free noodles or you can slice zucchini very thinly on a mandolin and make lasagna noodles out of them, it will be amazing. Salt the zucchini slices and set aside. Preheat the oven and bake them at 350* until they have released some moisture, about 15 minutes and then use them in place of the noodles. This recipe is made even easier by using a jar of Rao's Marinara (if I'm buying pre-made sauce it is only Rao's). If you prefer to make your own... have at it! I wanted to make this meaty enough for my family to not take umbrage with the vegetables. I did this by using diced pancetta, cooking it down until crisp and golden. Then I add grass-fed ground beef to the pan and cook until brown. Add in 32oz. jar of marinara (or make your own if that's how you roll) and rinse the jar with about 1 cup of water and add it to the pan. You need the water to improve...
Quick and Simple Chicken Fajitas
My family could eat this or some variation of it every night. It is such an economical way to feed your family and the chicken can be swapped out for steak if that's what you prefer or you could go vegan and swap out the meat for sliced mushrooms! It is so simple you don't even need a recipe, but if it's your first time making them its good to have some guidelines. This recipe serves 4 people and can be stretched to 6 people with rice added to it. When it comes to seasoning your meat, experiment to see what you like. I use regular chili powder, sometimes I'll swap it for Ancho chili powder. I use onion powder and garlic powder, salt and pepper. Some people like paprika, cayenne or cumin... play with the flavors until you get to the flavor that your family raves over! The meat is perfectly cooked in such a short time and the peppers and onions soak up all the yumminess from the pan when cooking. If you are using mushrooms in place of the meat, wait to season them after they have browned. I like to bring the whole pan to the table and let the kids make their own plates. I serve these with small flour tortillas, rice, shredded jack cheese, sour cream and hot sauce. My son couldn't wait to take his bite before I took the picture!My daughter skipped the tortilla and had hers over rice with cheese and sour cream.Letting your kids put their plates together on their own gives them some sense of responsibility over what they are eating. They are less likely to waste once they get the hang of it! Equipment:Cutting board/knifeSauté panTongs Ingredients:2 chicken breasts, 1/4 in....
Roasted Spatchcock Chicken or Pork with Potatoes and Leeks
This almost one-pot dish is so quick and simple, you will be bowled over by how tasty it is! This budget friendly meal came together using what I had on hand at the time and it leaves nothing to be desired. The chicken is moist and flavorful and the skin is crispy and out of this world delicious. The potatoes are creamy and crunchy, the leeks, garlic and wine make beautiful music together. I made this dish with diced fennel and swapping chicken for pork loin and it was incredible as well. Give it a try! Equipment: Cutting Board/KnifeWooden spoon Medium stock potCast Iron SkilletBonus: Calibrated thermometer Ingredients:1lb small low starch potatoes only cut if needed to make all similarly sized2T Neutral oil1 large leek, sliced*2 cloves garlic, sliced thin1/4-1/2 cup dry white wine3ish lb. chicken spatchcocked*2-3T Bacon fat*Salt and pepper to taste1tsp dried thyme Method:1. Preheat oven to 450*. Starting in cold, salted water in a medium pot cook your potatoes until there is no resistance when poked with a knife. Drain. One by one smash each potato with the heel of your hand. (You can place them between two layers of parchment if they are sticking to the board or your hand.)2. In the cast iron pan place 2T neutral oil then place a single layer of smashed potatoes. (If your pan is too small to fit all of the potatoes save the extra for your breakfast tomorrow or you can take a little extra bacon fat and a small sauté pan and cook them until crisp on the stove top, season with salt when done.) Cover potatoes with leeks and garlic. Add the wine. 3. Rub the bacon fat over...
Thanksgiving Meal Planning
It's almost here! If you are hosting Thanksgiving this year you are somewhere in the range of having your plan set with multiple lists color coded by day for shopping, prepping and cooking or... you don't even know where you are getting your turkey from. Here are some ideas that will help inspire your holiday celebration along with some tips to help it run more smoothly. Jump to the bottom of the post for my suggestions for great locally prepared items to make this the easiest holiday ever without missing that homemade feeling. Tips for efficiency:Menu planning considerations: -Make sure you have enough room in your oven, on your stove top and in your refrigerator for each dish from prep stage to heating to to the table before you set your menu.-Think about how far in advance you can prep certain components of each dish. Most desserts can be made a few days in advance. You can cut veggies on Wednesday and fully prepare the stuffing (technically the "dressing"). This way you can have a more relaxed Thanksgiving.Accurate lists: -Make lists for everything, each store should have it's own list. -Each day of prep leading up to Thanksgiving should have its own list. -Have a timeline for your prep days and if possible recruit a family member for dishwashing and general kitchen cleaning assistance to keep yourself clutter free and organized. -If you have the same ingredient in multiple dishes, prep it at the same time. For example, if you have onions in 3 dishes, cut them all at once to save time. -When making your timeline start at the bottom with dinner time and work...
Best Ever Coco-Nutty Chocolate Chip Cookies
These cookies have brightened the days of so many people I love. This is my go-to cookie recipe that I have been tweaking to perfection for the last couple of years. These cookies are everything in their title and they are crisp, tender and chewy. Absolute cookie perfection. I love to bake a double batch and freeze lots for a cold, cookie deserving day. Head to the bottom of the page for cookie dough drama and the perfect thin, crispy version of this cookie! I waited years to try the recipe that inspired this recipe because when I first found it my son was allergic to tree nuts. This recipe is made complete by the nuts. If you can't have them, just wait. I found the base of this recipe from one of my favorite recipe bloggers Once Upon a Chef and made some small adjustments to the recipe that put them over the top for me. Here are the changes that I made and the reason behind the changes:-I use Trader Joe's Oven Toasted Old Fashioned Organic Oats (if I didn't have a TJs I would gently toast my organic oats to match the flavor, trust me). -As always when baking I use my vanilla sugar*.-I use a full 10oz bag of Ghirardelli chocolate chips as opposed to 1 1/3 c. because I thought they needed a little extra chocolate and I'd rather not leave a partially used bag behind. -I use half organic unsweetened coconut and half sweetened flake coconut which balances the sweetness and lends the best texture. -I use half pecans and half walnuts because I like having both flavors and pecans are expensive!-The way that I prepare the nuts/coconut/oats is slightly different. I pulse the...
The Simplest Beef and Bean Chili
When I have a party in the cooler months chili is often on the menu. Everyone loves this beef and bean chili! It is fantastic on its own, with corn chips, over yellow rice with some finely grated Vermont cheddar and Cabot Habanero cheese on top, over mac and cheese or over a Hummel hot dog. If you want some inspiration/or the best recipes for other types of chili I have a post about it from last year 🙂 This recipe fills a 6qt. crock pot, but we are going to cook it in a stock pot. When it is ready, you can leave it on low heat stirring occasionally so it doesn't stick to the bottom of the pot or you can transfer it to a crock pot on the "Warm" setting*. If you are not cooking for a party and don't have a large family you might want to cut this recipe in half! This was the best batch ever. I used fresh tomatoes in place of the boxed ones and it made such a difference! Only recommended in the summer when you can get local, in season, organic tomatoes. Equipment:Stock pot (and crock pot if using)Wooden spoonColander Ingredients: 3.5-4lb grass-fed ground beef (80/20)1 large onion, chopped1 tsp. ancho chili powder1 tsp. garlic powder1 tsp. kosher salt1 tsp. freshly ground black pepper2 McCormick Organic Chili seasoning packets26oz. Pomi chopped tomatoes (in the summer use about 5 medium concasse tomatoes in place of this.)2 16oz. organic salsa (Thrive Market's* is fantastic!) *This link gives you 30% off your first order and a free gift!2 15oz. cans organic dark red kidney beans, drained2 15oz. cans organic small pink beans, drainedOptional: Prepared rice to serve under...
Thanksgiving Host Gifts and Drink Tips
Did you know that in 1939 Thanksgiving was moved from the 4th Thursday in November to the 3rd Thursday because FDR hoped that it would help boost the economy to have another week between Thanksgiving and Christmas? Well, the country hated it and 2 years later in 1941 it was changed back to the last Thursday of November as set by Abraham Lincoln in 1863. Anyway… There are many options for gifts and you know your friends/family members better than I do. So if you think that they would enjoy a candle, honey, a plant, etc. my only advice for those types of gifts would be to buy it from a local artisan or farm if possible. As a frequent host I would be so much more grateful for a thoughtful local-artisan-made anything than something found in Target made in who-knows-where. Of course there are exceptions, like a gift from a place that is special to you or to them. If you are going with a homemade gift, one thing I like to do is bring my friends a tray of baked cookies along with a side stash of frozen cookie dough so that when all the guests have cleared and there are no more sweets left they remember that treat in the freezer that they can take and bake one or two at a time over the next few months. You can also give them a recipe card for the cookies and that really is the gift that keeps on giving! As a culinary school grad I am going to go ahead and say as long as the host drinks, the best host gift you can bring would be wine, beer or liquor. When choosing what to gift, think first about the host and what they prefer to drink. The next thing to consider is locality. If...
Nutella Pancakes
These pancakes are my kids all time favorite treat breakfast. When you cut into them the Nutella squeezes out and that unmistakable chocolatey hazelnut beauty shows itself. When you are cooking them you want to make sure you are watching for those signature popping bubbles of plain pancakes around the edges and wait a bit longer so that you know the center has cooked through and fully melted the Nutella disk. This is such a special treat for my kids because for 10 years my son was allergic to tree nuts. Our house was completely peanut and tree nut free for all of those years! His allergy doctor had told us we could try a tree nut challenge in the office when he was 10 and so the appointment was set for that time. When I went to Italy with The Culinary Institute of America for a class trip a couple of months before his tree nut test I was so optimistic about it that I brought home a jar of Nutella. We saved it and used it as the tree nut test at the doctors office with pretzels to dip. We have spent lots of time in the allergists office over the years, but this was by far one of my kids favorite memories. Obviously, there was no reaction and so Nutella became the ultimate treat for our house! Side note: We tried the container that I bought in Rome with one that I bought here. The recipe for Nutella here is different from the one they sell in Italy. I prefer the Italian Nutella as it has more natural hazelnut flavor while my kids prefer the American Nutella as it is a little more chocolatey. You can use your favorite pancake batter recipe for these if you want to make...
Simple Roasted Spaghetti Squash
Spaghetti squash is great on its own and is a great carb swap for vegan and GF friends. It is nutrient dense and low calorie. It provides fiber, vitamins c, b6 and manganese. It is harvested early in the fall and can be stored in a cool, dry place (not the refrigerator) for three months. I like to stock up from local farms so I have it on hand through the end of the year! This recipe is so simple and delicious, I am telling you there is nothing lost in this swap. I have tried this versatile squash with veggies mixed in or topped with meatballs or chili and of course on it's own and it is addictive! This is a great base to prepare and then add your favorite add ins. Try this recipe when you find one of these beauties at the farmers' market this weekend! When you have made the recipe as is (or changing the herbs to your taste) try mixing in some sautéed veggies, cheeses of your choice and then put it back in the oven for a few minutes to allow it to cook together and those flavors will meld and explode in your mouth! Equipment:Sheet panParchment paperPastry brushFork Ingredients:Spaghetti squash 2T Olive oil1T Butter melted (leave out for Vegan/GF friends)Italian seasoning or herbs d'Provence to tasteSalt and pepper to taste Method:1. Pre-heat oven to 400*. Cut the squash from stem to base. Scoop out the seeds with a spoon. 2. Mix the olive oil, butter, herbs, salt and pepper in small bowl. Place the squash inside up on the parchment lined sheet tray and brush the mixture all over the inside. Turn over so the cut side is down and roast for 35-50 minutes depending on the...
Better Than Diner Hash Recipe
Other than sushi, what my kids missed the most during quarantine was our trips to the diner. I have made countless hashes over the last 6 months, it is the ultimate in customizable recipes and they work for breakfast, lunch or dinner. Of course they shine beside scrambled eggs or under poached or fried eggs and I love adding hashes to burritos for a fun twist. Recently I mixed a leftover hash in with some leftover spaghetti squash and it was one of the most flavorful and delicious meals I had all week from mixing two leftovers and it took 2 minutes to heat/eat. Which is another point... When you are making hash always make more than you think you will need because the leftovers are magic. The classic hash that I grew up with contains potato and onion, doesn't get much simpler than that. I love to use whatever veggies I have on hand to make sure everything from the farm gets used. They happen to make hashes even more delicious and make it a little healthier! I usually add peppers, but you could also add squashes, tomatoes, eggplant. If you are adding in any other root veggies you should pre-cook them just like the potatoes. If you want to add in meat, corned beef and sausages work great. My family loves when I add chorizo in a hash. When you do this, cook the meat in the pan before the veggies (after the bacon if using), and hold the meat on the side while you cook the veggies in the fond before adding it all back together at the end. Some secrets to a great hash: -Make bacon ahead of time in the pan you intend to make your hash in. Use the bacon fat/fond to create an...
The Best Ever Meatball Recipe (and Sauce!)
These meatballs are so moist and flavorful I had to shoo my family away so I could get some to the table! They are so great that they easily stand alone. When I made my tester for seasoning adjustment my husband asked me to save a bunch on the side for him before the family came over and ate them all! Skip the balling process and make 2 meat loaves out of this recipe. Less clean up and all the same deliciousness. Pair it with some buttered egg noodles or garlic-parmesan mashed potatoes. Yum. This meatloaf version made with 1lb. ground pork and 1lb. ground beef, perfect. I made this recipe with 100% grass fed beef, but you could easily swap in ground pork, lamb or whatever you prefer. Another great way to add flavor to meatballs is to substitute half of the ground meat for loose sausage to really pack them with flavor. This recipe makes about 60 1.5T scoop meatballs. Equipment:Large bowlClean hands1.5T scoop (optional)Sheet panSauté pan or Large dutch ovenSpatula Ingredients:1 medium onion, minced2T olive oil1/2t crushed red pepper (or to taste)6 cloves garlic, minced2lb. ground beef 2c ricotta cheese (if not homemade, Luizzi or Biazzo whole milk are the best)1/2 c freshly grated Pecorino Romano2T dried parsley or 1/4c fresh parsley, minced2 eggs, slightly beaten2/3c breadcrumbs (I always use 4C seasoned because that is what my grandma used! Use GF if needed.)1T saltFresh cracked black pepper to taste Method:1. In large sauté pan heat 2T oil and add minced onion and a pinch of salt, sauté. When almost translucent add in crushed red pepper and minced garlic. Set aside to...
Quick and Easy Minestrone
I love fall for all of it's glorious soup! This week's weather switched from summer to fall perfectly in sync with the start of school and so began Parkis soup season! I have been itching to try The Blue Zones Minestrone recipes. Yesterday, time and ingredients aligned for that to happen. Last week my CSA had squash which I have to hide from my whole family to trick them into eating it along with some other beautiful and delicious (need to be hidden from children) veggies such as Swiss Chard and beet greens. I did not follow the recipe exactly, but what I did take from it was throwing everything into the pot at once (how easy!) and using water for the soup instead of stock. I almost swapped in stock and I am so glad that I didn't because the water gave the soup a clean, bright feeling and you could taste each of the individual vegetables which were perfectly balanced without being muddled by stock flavor. I didn't take many pics along the way, but now I am wishing that I did because this was one of our favorite soups, ever and it is super healthy. Serve with some homemade sourdough bread for the ultimate healthy meal or any crusty bread you can find with a little olive oil for a nice treat. Swaps: If you prefer using dried beans, soak them overnight as you normally would before cooking and simmer for 30 minutes (from cold) before tossing them into the big pot. You can also swap in any type of bean you prefer.The vegetables are all interchangeable:The onion can be swapped for leeks or shallots if that is what you have. The tomato can be swapped for canned tomato,...
Summer Panzanella Salad Recipe
I have never sought out a panzanella salad. Last week I had half of a loaf of my homemade sourdough bread that didn't fit into the plan that I made surrounding my CSA, so I decided to work it right into a salad I planned on making and the whole family absolutely loved it! It is fresh, crunchy, bright and surprisingly filling. The homemade sourdough is a big commitment, if that is not yet in your culinary repertoire you can always head to one of your local bakeries and grab one, you will be so happy you did! The benefits of sourdough are so great, now I will have to write a separate blog about them... coming soon! You can read a little bit about my trip to Sardinia where I learned about the benefits of sourdough Here! I learned about panzanella during my time at The Culinary Institute of America, a Tuscan salad made from day old bread. To me, it didn't sound so appetizing and the one time I tried one at a restaurant it was down right bad. This is why I encourage people to cook from home as much as possible. There are many great restaurants around the country, but if you go to one that is just cranking out over salted food and doesn't really care about the quality it can ruin a whole sub group of food for you! This recipe is great for a party. You can pre-toast the bread, pre-cut the veggies and make the dressing ahead. At the very last minute throw it all together for an impressive side. Make it vegan by leaving the cheese on the side or omit. I am writing the recipe out as I made it, but you can sub anything you have/like anywhere in this recipe, as with most savory...
Crispy Kale Chips
Crispy Kale Chips are one of my kids' favorite snacks and subsequently one of mine as well. They are healthy, delicious and very easy to customize to your taste/mood. Snacking is one of the hardest times to eat clean which is why it is important to keep those healthy snacks coming. Equipment:Large BowlSheet Tray with Parchment Paper Ingredients:1 Bunch Curly Kale, cleaned, dried and ripped off stem into small pieces.1T Olive OilPinch Salt Optional: Your favorite spice blend, lemon, shredded hard cheese of your choice. Method:1. Preheat oven to 350*. Place kale in large bowl and pour over 1T olive oil. Toss the kale with your hands, rubbing the oil into the kale, add a pinch of salt and continue tossing. 2. Place 1/2 on sheet pan in a single layer and place in oven for 10-20 minutes, tossing occasionally. Remove when crisp, season to taste with more salt if desired or spices, squeeze of lemon or cheese of your choice. I usually use one sheet tray and make 2 batches, if you are in a time crunch/or have the oven space use 2 sheet trays. Simple olive oil and salt as written. Perfect. Using a spice blend from Penzey's for a twist! I hope you try this and that you and your kids love it as much as we do! If you have any great flavor combinations that we could try please comment below! Happy...
Pasta with Eggplant and Cherry Tomatoes
This recipe is highly customizable. This time around I added 1/4 lb of beef that I had left over. If I had thought ahead I would have added a can of cannellini beans as well. This is one of the recipes that is great for people to test their ability to cook to their taste and play with flavors and textures. Ingredients:1T Olive Oil4oz. Diced Pancetta (omit to make it vegetarian, use a little extra olive oil to sauté your eggplant.)4oz. Ground Beef (optional)12oz. Diced Eggplant1/4-1/2c. Red Wine1pt. Cherry Tomatoes24oz. Rao's Roasted Garlic sauce (or your favorite!)Salt, Pepper and Crushed Red Pepper to taste1lb. Your favorite pasta (make it GF if needed)Parmigiano-Reggiano to your heart's content Method:1. In large sautoir heat olive oil. Add pancetta and cook until browned, then add ground beef and cook until browned. 2. Add diced eggplant and cook until soft, then add red wine and reduce.3. Add cherry tomatoes, crushed red pepper to taste and sauce, cook until the flavor rounds out, about 20 minutes. Adjust seasoning as desired with salt and pepper.4. Meanwhile cook your pasta, add to sauce when al dente and mix in cheese as desired. *Reserve your pasta water to adjust the sauce if needed. Save enough of the pasta water to cool and refrigerate so that you can reheat any leftovers you may have without it drying out. The next day I had a bit leftover and I added some of my leftover sautéed corn- amazing second meal! I hope you try this and love it. Let me know what you decided to add to make it...
Simple Sautéed Corn
Summer corn is one of the greatest flavors. You can add it to pastas, quesadillas, casseroles or eat it plain. This is the simplest way to cook it although I do know people who eat it raw off the cob, die hards! You can keep your corn in the fridge for a few days before cooking it, but as most vegetables it is best to use it the day you buy it. If you are lucky enough to live near a farm that grows it you can have your corn the day it is picked, nothing like it! Equipment:Chef's KnifeLarge BowlLarge Sauté PanWooden Spoon (or your favorite tool for sautéing) Ingredients:6 Pieces of Corn2T Butter (vegetable oil to make it vegan)Salt and Pepper to taste Method:1. Cut the corn off the cob into a large bowl. Scrape the corn milk out with the back of your knife into the bowl. This will make the dish creamy without adding any cream.2. In the sauté pan heat the butter over medium heat then add the corn/corn milk and sauté few minutes until tender. 3. Season to taste with salt and pepper. You can make easy to eat elote (Mexican street food that is on the cob) by sautéing the corn past this recipe until it gets some color and then add some crema/or mayo with chili powder, cayenne and your favorite crumbled cheese. You can also add spices, vinegar or sugar if you want to play with the flavor. If you are not sure what you want to add this is a great oppportunity to play with flavors by pulling out a few tablespoons at a time in a small bowl and season with anything you can imagine to see if it will work before adding to the whole batch. Play with your food! Enjoy and let me know...
Summer Vegetable Quesadillas
Quesadillas are such a kid-friendly dinner, they have become a 2x/month staple. The best thing about quesadillas is that you can make so many variations and the whole family loves them!Last week I had zucchini in my CSA box, it will be my challenge all summer to incorporate all of the zucchini that I get into my family meal plan without my family knowing as they ALL "hate" zucchini. This breaks my heart so much as I absolutely love it. Zucchini reminds me of my two Italian grandmothers who used to make the greatest dishes with their abundance of this humble vegetable. I have been very sneaky with my zucchini lately and they have not complained once, they even like it... a lot!Anyway, I made these summer veggie quesadillas last week and the whole family absolutely devoured them and had no idea there was any zucchini! Score! White Jack and Ghost Pepper Yellow Cheddar Equipment:Cutting BoardChef's KnifeCheese Grater/BowlSauté PanNon-Stick Sauté PanSpatula Ingredients:2T extra-virgin olive oil8 burrito wraps (GF if you need it)16oz. Monterey Jack, grated (or a combination of your favorite cheeses for the occasion).1lb. loose sausage (omit for vegetarian or replace with your favorite mushroom!)1 large onion, chopped (could use 2 spring onions)1 red bell pepper, chopped (any color would work)1 medium zucchini, chopped1 corn cob, kernels removedAncho Chile PowderGarlic PowderMexican Chile PowderSplash Red Wine VinegarSalt Method:1. Cook the sausage in the sauté pan until browned, remove to plate/drain fat. Place 2T of EVOO (and some Compound Butter if you have it!).2. Cook...
Garlic Basil Compound Butter
At The CIA we learned to make Maître d'hôtel butter which is what this is, but as an Italian-American I will call it compound butter! Compound butter is a great way to add flavor to so many dishes! It is also a great way to preserve fresh herbs. You can substitute any herbs or herb combinations that you like. You can leave out the garlic, add scallions or shallots, citrus, spices... The sky's the limit. You can make this a sweet compound butter (think waffles and pancakes) with cinnamon and sugar, nutmeg or any flavor combination you dream up. Use your compound butter on your steaks, chicken, fish or any protein you choose. This would be great on grilled vegetables like corn and portobello mushrooms. You can use this to make incredible crostini, garlic bread or to enhance your corn bread whether you go sweet or savory! Picture the best, warm corn bread you've ever had with a cinnamon-sugar compound butter spread on top... I can't contain my emotions on this one. This week my CSA gave us beautiful basil and garlic which is why I chose this combination and it did not disappoint. Equipment:Cutting boardKnifeMixing bowlSpatulaPlastic wrap or parchment paper. Ingredients:1lb. Butter (softened)1bu. Basil (about 2-4oz.), finely chopped3-4 Cloves of garlic (made into a paste*)Salt Method:1. Combine the softened butter, chopped basil, garlic paste (method below) and a couple of fat pinches of salt in your mixing bowl and stir. Season to taste.2. Place on 2 layers of plastic wrap and smooth into cylinder to remove any air, then spin to seal on sides. Alternatively you can use...
Cheeseburger Quesadillas with Chipotle Crema
Food waste is something that I am always trying to find ways to avoid. This weekend we had a family barbecue and half of the people cancelled within the last two days. We were left with lots of leftovers! Things that I had to work with: cooked cheeseburgers, corn on the cob, some extra chipotle salad dressing, cherry tomatoes and half of a Spanish onion. I also happened to have an open bag of burrito wraps, lots of cheese ends and an open container of sour cream. The combination of these things was so magical my husband called it Taco Bell on steroids. Not the greatest compliment for a chef, but the whole family loved them and begged for more so... Here is what I did for two meals this week. -Diced up the cheeseburgers, cut the corn off the cob and heated them up together in a sauté pan. -Grated cheeses that I had leftover which were Monterey Jack, American slices and ghost pepper colby jack.-In a non stick pan over medium heat, heat the wrap on one side, flip and add the cheeses, then the fillings. By the time you have done that the cheese will be melted enough that you can close it up and just heat it long enough to have a crispy quesadilla.-The chipotle cream sauce is sour cream mixed with a copycat of a Chipotle dressing recipe that I found on Once Upon a Chef many moons ago that is still a family favorite. (Check it out!) It's so fast and easy! I added quartered cherry tomatoes on mine and it tasted like the most perfect burger in a quesadilla. The meat can be substituted with grilled chicken, pulled chicken, pulled pork, "pulled" jack fruit or you can substitute...
Drying Herbs
Large herb harvest in your garden this year? Did you get a bunch of parsley, dill or basil from your CSA that you know you won't get to before it gets too sad to eat? Maybe you went to the grocery store and bought a bunch of parsley but only needed a tablespoon. Whatever the case may be, don't throw any away! I like to dry out my extra herbs before they get sad and I save them for winter or gift them to friends and family. Make your plan on the day you get them or harvest them so you can dry them at their peak of freshness. For this reason I always save old herb/spice bottles for this little kitchen project. Also, clean and thoroughly dry your herbs before the "drying" process. For hardier herbs such as lavender, thyme, rosemary, oregano and sage I like to make bunches of each individual herb and hang them upside down to dry which may take a few days to a week. I hang them on hooks under my kitchen cabinets, but you can also use large paper bags (thanks, Trader Joe's!) to dry them and just leave them in a cool, well ventilated room. *For soft herbs like parsley or cilantro I will pick the leaves and lay a single layer on a sheet tray with parchment and dry it out in the oven. Preheat the oven to 400*F, then lower it to the lowest oven temp, 170*F when you put the tray in the oven. Leave them in until they are dry but not taking on color (toss every 10 minutes or so and watch that they don't start to brown). When the leaves are dried out, let them cool completely, then crush them with clean hands and use the parchment paper to slip them into the bottle or use a funnel....
Garlic Scape and Basil Pesto with Walnuts and Orange
This herbaceous, cheesy and bright pesto comes together quickly in a food processor or with a mortar and pestle. The orange was a last minute inspiration/experiment that went very well. As my 8 year old said "The smell when you put your face over it is incredible!" This makes about 2 cups. I used half on 1lb. of pasta. I saved the rest which I will use on grilled fish in a couple of days, can't wait! This recipe can easily be adjusted to other greens that you may have. If you don't have scapes they can be replaced with a similar volume of greens and about 1 clove of garlic per 2 cups of greens. As for the greens for pesto... basil, arugula, kale, carrot tops, parsley, spinach, watercress, broccoli rabe, scallions... let me know what you decide to go with! You can also substitute any nut you prefer or go nut free. Ingredients:10 Garlic Scapes (chopped fine if using a mortar and pestle)2-3 cups Fresh Basil Leaves1/2 cup Walnuts (sub pumpkin or sunflower seeds for a nut-free version!)1 Orange (Zest and juice to taste) (sub lemon if you don't have an orange)1/2-1 cup Extra Virgin Olive Oil1-11/4 cups grated Parmigiano-Reggiano (grate directly into the bowl you plan to mix the final product in and keep it close, you may want to add more!) (a few tablespoons of nutritional yeast can be used to make this vegan.)Salt to taste Procedure:1. Wash and thoroughly dry your produce. In a food processor place the scapes and pulse several times, then add the basil and pulse until fine, scraping the sides with a spatula as needed. Add the orange zest, a couple of pinches of salt and the...
All About Burgers
Burgers are one of the most crave worthy food categories. That is why we are so lucky that they are so easy to make at home and we can easily make them better than anywhere you go out to eat. I am all about the 100% grass fed chuck/brisket mix for flavor/health combo but will try anything. I am very against the fake meat burgers. I feel that if you really want a burger and can't have meat for whatever reason, there are actually good veggie burger options. Veggie burgers are (generally) healthier than the fake meat burgers and are not trying to be something that they are not. When going vegetarian or vegan, I always go with MorningStar Farms Spicy Black Bean burgers. They are so tasty and the kids love them also. General rules: Bring your meat closer to room temp and season before cooking! Your meat patty will cook more evenly if you make it thinner in the center.If you want a juicy patty, only smash it immediately after placing it on the pan, otherwise if you wait until later in the cooking process the meat will lose its moisture if you press it down and no one likes a dry burger! Cooking Surfaces:Grill Cast Iron Pan Grill Pan (my personal favorite)George Foreman-Type grillSauté PanPreheat grill or pan, nice and hot. Sear the first side (only pressing down at first if you need/want) and watch for the burger to be cooked about half way up the side before flipping. Do not move the burger around, you want a nice crust on the burger for ultimate flavor. If you are using cheese put it on as soon as you flip it. Depending on how you like your meat cooked you could either...
Caramelized Onions
Onions are amazing raw or cooked. Caramelizing onions pulls out the natural sugars and browning those sugars creates the other worldly flavor of caramelization. You can make a small batch (that is what this recipe is for) or a giant batch (my largest was 60lbs., pictures below!). You can make it the day you are using them or you can plan ahead and hold them for a few days in the refrigerator. Start with 3 Large Spanish OnionsCook/StirCook/StirCook/Stir, season at the end!Small Batch (used to top 4 burgers) I never realized how often I reuse my bacon pans until I started recording my recipes. For this batch of caramelized onions I used the bacon pan from the morning and they were the best caramelized onions I have ever had. So, general rule in my kitchen... Whenever I make bacon whether it is in a sauté pan or a sheet pan I always strain, cool and save the fat for later uses. I keep the pan used to cook the bacon, in case that pan can be used for something later in the day such as the beginning of a Versatile Bolognese sauce, Caramelized Onions or a Roasted Chicken and Potato dinner. The fond is priceless! Equipment:Satué PanWooden SpoonIngredients:3 large onions, thinly sliced3T fat of your choiceTimeSaltOptional Seasoning- Thyme bundle, VinegarProcedure:1. Heat your fat in the sauté pan, then add onions. Cook/stir those onions over low heat. Be patient, it will take 45-60 minutes so plan to get some other things done in the kitchen during this time! You can hit these with a splash of vinegar to elevate the flavor at any point and season with salt to taste when...
Delicious Roasted Chicken and Potatoes
This recipe will give you deeply flavored, crisp and fluffy potatoes and the most flavorful/moist chicken with little bits of heavenly burnt garlic. Equipment:-Kitchen Shears/or Knife-Cutting Board-Sheet Pan (Mine was used for bacon at lunch, if you can plan/arrange this it makes the flavor Out-Of-This-World-Delicious!)-Medium Sauce Pot-Colander-Tongs-Spatula Ingredients:3-4lb. Farm-fresh Whole Chicken (local if possible)1/4c fat of your choice- I used butter/olive oil mix plus a little bit of leftover fat/fond on the pan from the bacon. 1 Lemon, zested and juice from 1/21/4 cup white wine3 cloves Minced Garlic2T of your favorite herbs minced- I used Lemon Thyme and a little RosemarySalt/Pepper to taste2 lbs. of your favorite waxy potato such as Yukon Gold or Red Bliss. Washed and cut into 3/4 inch rounds. (Placing them directly into cold water in your medium sauce pot as you cut along with the bay leaf, peppercorns, garlic and a big pinch of salt.)Bay leaf7 Peppercorns1 smashed clove of garlicSalt/Pepper to taste Procedure:1.Preheat oven to 450*, place rack in center. Spatchcock your chicken: Simply cut with a sharp knife or use kitchen shears to cut out the back bone. When that is complete turn the bird over and flatten by pressing down between the breasts. Tuck the wings in behind the top of the breasts. (Save that piece you cut out. I immediately wrap it in plastic wrap and put it in the freezer. When I have enough to make stock I use them all up.)2. Combine your fats, lemon zest, juice, wine, garlic, herbs, salt and pepper in a small bowl. I rubbed the skin side...
Our Favorite Blueberry Muffins
This recipe started with the Famous Department Store Blueberry Muffins recipe from KAF. It is a strong start, but mine are light, tender, soft, crunchy and packed with flavor. Some of the changes that I made and why: -Whisking the whole recipe by hand because I have been following the Blue Zones tips for healthy living. They suggest not buying treats, only making them by hand, the old fashioned way and I love that. -Using my vanilla sugar because it makes almost everything better. -Grating lemon zest into the butter/vanilla sugar mixture because blueberry and lemon love each other. -Add a little less vanilla extract and add in some almond extract to create that unmistakable aroma. -Decrease the amount of blueberries to 1 pint (2cups) not only because we like it better that way, but also because unless it is during the end of July when I am picking 20+ lbs. of blueberries, I usually only buy one pint. -Last but not least, instead of regular sugar I top my muffins with Sugar in the Raw because it's crunchier and has a deeper flavor.This recipe can be stretched to make 3-4 more muffins by filling each cup a little less. This recipe of 12 is fantastic because they flow over the edges and this house prefers a little extra muffin top. Equipment:Large BowlWhiskSpatulaZester (if using lemon)Muffin Tin (recipe makes 12)Muffin/Cupcake papers (12)1/4c Cookie Scoop Ingredients:8T Room temperature* butter1c Vanilla sugar*Zest of 1 lemon (optional)2 Large room temperature* eggs1/2t vanilla extract1/8-1/4t almond extract2t baking powder1/2t Kosher salt2c AP flour1/2 cup milk or...
Mom’s Any Fruit Crisp
I use my mom's base recipe for this and modify each time. Her recipe is written for Blueberry Crisp or Apple Crisp, but you can use any fruit. Blueberry is home to me, what we grew up having as our summer treat. Now, for my family I usually make strawberry rhubarb or peach blueberry or any fruit combination that I have on hand.I decreased the amount of sugar in this recipe so that you taste more of the fruit. It is not a super sweet dessert and if you follow the rule of buying as locally and seasonally as possible the deliciousness is off the charts. Blueberry, Strawberry and RhubarbDoubled in a lasagna pan.In the fashion.Topped with whipped cream. Equipment:1 1/2 qt. baking dish or 4-6 individual dishes. This recipe can be doubled to fit a 9X13 or lasagna pan.Microwavable bowl1-2 mixing bowls (2 if using rhubarb)Fork Filling: 2 pints Blueberries (or 1lb rhubarb* diced and 1/2 lb strawberries or any combination of your favorite fruits that fit your dish)1/8 cup Vanilla sugarZest of 1/2 lemonTopping:1 cup AP flour (just swap your favorite GF flour to make it gluten free)1/2 cup Quick Rolled Oats (optional for added texture, not original to my mom's recipe)1/4 cup Vanilla sugar1tsp. Baking Powder1/2tsp. Salt1/4tsp. Cinnamon1/8tsp. Grated nutmeg1 Unbeaten EggUp to 1/3 cup Melted butter 1. Preheat oven to 375*2. Melt butter and set aside.3. Mix fruit with vanilla sugar and lemon zest in serving vessel (or mixing bowl if making individual portions, also-keep rhubarb separate if using, see note below.)4. Mix all topping ingredients in order with fork, mixing in egg last. 5....
Cauliflower Cream Sauce
This light, smooth, cheesy sauce is so delicious my family begs for it all the time. We love it the most as the base sauce for homemade pizza with spinach or broccoli rabe and sausage. It is also great with pasta and broccoli. My husband likes to use it as a dip for sourdough toast or as a base for garlic bread! Let me know if you try it and use it for something else! Ingredients:Cauliflower florets- 4cMilk of your choice- 1cButter- 3TGarlic- 2 cloves, smashedParmiggiano reggiano- 1cup gratedNutmeg-dash-freshly gratedSalt and pepper- to taste So pretty!Mmmm cheese.Ready to go.Pizza with sausage and broccolini.As sauce in Rotini with broccoli.Pizza with spinach sautéed in garlic. Method:1. In boiling salted water cook your cauliflower until a little more than tender, about 10 minutes. You want a fork to easily pierce it.2. In a large sauté pan over low heat place the butter and garlic cloves, turn off heat when butter melts and set aside. You can either remove/discard the garlic or place it in the blender with the milk/cauliflower if you like a kick!3. In a blender combine cooked cauliflower with milk and blend until smooth. Alternatively you can use a hand blender in a sauce pot if that is what you have.4. Add the cauliflower mixture into the butter slowly, whisking until incorporated over low heat.5. Off the heat, mix in the parmigiano-reggiano, a dash of freshly grated nutmeg and salt and pepper to taste. It may not need salt if you salted your water well, so be sure to taste before you season (I mean, always do that, but...!) Let me know what you pair this...
Strawberry Rhubarb Cobbler with Fresh Whipped Cream
I made this recipe/cocktail combo for dessert for Seasonal Ingredient Week during my Advanced Cooking class at The Culinary Institute of America. You would think this is so simple for a class at The CIA, but the flavor is amazing. When you give your chef something that they want to keep eating when they have been testing student dishes every day for the last 20 years you know you have a winner. I have made some tweaks to the recipe since serving it and it is perfect. If you are thirsty, add the cocktail that I linked to at the bottom for a special treat! Growing your own food could be your greatest super power. If you are not able to and you are lucky enough to be near a farm, make sure you get there during the time when rhubarb and strawberries overlap! One of my favorite things to do is go to a pick-your-own farm like Jones Family Farm in Shelton, CT. They always have some rhubarb that you can pick up after picking your strawberries! Yield: 4 portions Ingredients: Filling: Rhubarb, 1lb. dicedStrawberries, 1/2lb. 1/4ed (you can substitute blueberries here!)Lemon zest from 1/2 lemonVanilla Sugar* 1/2c.Cornstarch 1.5T Lemon Juice 1t Vanilla Extract 1/2t Topping: Butter, room temperature or melted 4T Light Brown Sugar 3/4c. Flour, AP 3/4c. Quick Rolled Oats 1/2c. Neutral Oil 2T Cinnamon 3/4tFresh grated nutmeg, (a few passes of the zester) 1/8t Salt 1/4t Whipped Cream: Heavy Cream 1/2c. Powdered Sugar 2T Equipment: 4 Mixing Bowls, (1 Stainless steel bowl and whisk held in refrigerator) ZesterStrainerBaking Dish/es (One 2qt. or 4 individual ramekins) Procedure: 1....
The Best Coleslaw Recipe
This is absolutely delicious on its own. The best use for coleslaw is when paired with something fatty like beef, pork, fried chicken, fish or tofu. Coleslaw will brighten up each bite and cut through the fat. You can use it when making tacos, sandwiches, hot dogs or as my daughter likes it, in a bowl with a fork. This can be made about an hour ahead or a day ahead. On day 2 it will be a bit more flavorful and a little less crunchy. Makes about 8 cups Ingredients:1/2 large head of cabbage (whichever you like) shredded or thin sliced (about 6 cups)2 large carrots shredded1-2 jalapeños sliced thin1/2 red onion sliced and soaked in cold water for 10 minutes, then strained1 orange, zest only (You can save the juice for something else or use it to thin out the dressing, if needed.)Dressing:2/3 cup mayo (regular or vegan)1/3 cup your favorite mustard (I use Trader Joe's Aioli Garlic Mustard-so good)1/4 cup white wine vinegar1/4 cup honey1tsp. celery seed Salt and Pepper to taste Method:1. Prep all veggies into a large bowl.2. In a small bowl combine all dressing ingredients and whisk together until smooth.3. Dress veggies slowly, starting with 1/2 of the dressing and mixing well before adding more. Taste to adjust with salt and pepper as needed. Soak if you want a more mellow flavor. The day this recipe was conceived. Perfectly paired with Orange-Cumin Pork Butt Lettuce Cups! I hope you enjoy and please tell me what you decided to pair it...
Lemon Chicken Rice Soup
This is my son's favorite soup and perfect for all seasons as it is warm and comforting while also being light and fresh. I always think of the diner when we eat this, but this version tastes lighter and fresher than that of the diner's. In this recipe I made the broth from scratch, but you can use boxed broth and a rotisserie chicken, just skip over that section if that is the way you are going. You can also use diced chicken breasts or thighs and cook them in the broth before proceeding with the rest of the recipe. I have done it every different way depending on what I have on hand and how much time I have. This particular batch that I made was during/after a blackout that we had during isolation that was saved by the fact that we have a gas stove and I was able to keep the broth cooking/warm throughout. The only downside was having to remove the chicken from the bones in the dark! This has been my son's favorite since he was tiny! Makes 6-8 portionsIngredients:6-8 cups of chicken broth (you can use boxed or you can make your own, recipe below)2-3 cups chicken, shredded from making broth or cubed from raw meat (1-1.5lb)1 cup of your favorite rice (I used Jasmine here.) Amount of water will depend on your rice, go by bag instructions and make sure you rinse it well before cooking. Cooking the rice in chicken broth with take it up a notch!!5 large egg yolks (save those whites!)1 lemon, juiced plus an extra lemon in case you want to add more at the end.1.5t cornstarch, make slurry by mixing with 2T water.Salt and Pepper, to taste Method:1. Cook rice according to package...
Mom’s Chocolate Cake
This chocolate cake is special, the cake is dark, moist and deeply chocolatey and the meringue frosting is light, smooth and not overly sweet. Two things that take this over the top is the addition of raw sugar to keep the cake from sticking to the pan and the chocolate drizzle on top that hardens and those two elements add the perfect amount of delicate crunch to this sophisticated chocolate cake. It is The Barbuto Family Birthday Cake. Growing up my mom's chocolate cake was everyone's favorite, at least her first four children, I was an ice cream cake requester (sorry mom). Over the years I grew to love this cake as well (and made some modifications such as increasing the chocolate and swapping out water for coffee) and when this social distancing is over I am going to challenge my mom and siblings to a bake-off to see who now makes this cake the best. Recipe can be modified for sheet cakes and for cupcakes. Recipe makes one 8" two layer cake, one 9x13 cake or 30 cupcakes.Cake Ingredients:Butter for pans, 2T Sugar in the Raw4 oz. unsweetened chocolate1/2 cup butter1 cup strong coffee, warm or room temp.2 cups sifted cake flour1 1/4 tsp. baking soda1 tsp. salt2 eggs1 1/4 cup sour cream2 cups vanilla sugar1 1/2 tsp. vanilla Method:1. Preheat oven to 350*.2. Rub two 8" pans with butter and coat with sugar in the raw ( you can sub the raw sugar for flour).3. Combine the unsweetened chocolate, butter and coffee in a double boiler (if you don't have one, use a heat proof bowl over simmering water) and stir until it melts, let cool.4. Sift flour, baking soda and salt into a...
Stuffed Cabbage
This Stuffed Cabbage recipe is another recipe that I developed from my Versatile Bolognese recipe. These cabbage rolls were light but filling, complex and perfectly balanced so that you can taste every ingredient that is on your plate. I couldn't be happier with how they turned out as my 8/10 year olds loved it as much as the grown ups did. I made 14 rolls, but I had enough filling leftover that I could have made 20-24 all together, so that is how it is written. This can be served as a main, an appetizer or a side. If my large baking dish wasn't preoccupied I would have made a lot more! Yield 20-24 rolls Ingredients:3c Versatile Bolognese, heated2c Jasmine rice, rinsed (can be substituted with any rice of your choice modify cooking time depending on rice variety)1T Butter1T EVOO1 Shallot (or 1/2c onion), diced small2 cloves garlic, sliced thin3c Chicken stock, heated (can be any stock or water)Salt to taste32oz Tomato sauce of your choice, heated (I used 1/2 a Pomi box and 1/2 a Rao's jar)1 medium head of Cabbage, green or Savoy leaves separated (I do a few extra for insurance)1c freshly grated Pecorino Romano (or Parmigiano Reggiano) Method:1. Heat a large stock pot with salted water. Prepare your rice: In a medium sauce pan heat butter and evoo, put shallot, garlic and a pinch of salt and cook until soft. Mix in your rice until fully coated, then pour your HOT stock in, cover and bring to simmer and cook 15 minutes over low heat. If it needs adjustment I always keep a tea kettle with some hot water near to adjust around the 5 minute mark if necessary. When it has...
Shepherd’s Pie
The other day I posted a recipe for Bolognese with a promise of a Shepherd's pie recipe to follow and here it is. This dish is so savory and rich but loaded with sweet veggies making it also light and crazy satisfying. It is the perfect comfort meal. The simple addition of Worcestershire transforms this thick, delicious, meaty Italian sauce into the perfect Shepard's pie filling base. As written this recipe filled a large lasagna pan and is enough to serve 8-10 hungry people. I made this during isolation so I used plenty of frozen veggies that I had to bulk up the dish to make it last an few extra meals. I hope you give it a try! Ingredients:3lb. Russet potatoes (peeled and cut in evenly sized pieces)1/2 cup Milk1/2 cup Heavy cream8T (1 stick) Butter (cut into 8 pieces)1tsp. SaltPlenty of cracked black pepper3 egg yolks2qts. Versatile Bolognese10oz.-1lb. Frozen peas/carrots10oz.-1lb. Frozen Corn1/2-1c. Stock of your choice (I used chicken)1T Worcestershire sauceSalt and Pepper to tasteOptional: 2-4T flour (omit for Gluten-Free) Method:1. Preheat oven to 375*. For the mashed potatoes start them in a pot of cold water, covered over high heat. When the water begins to boil you can remove the lid and cook until fork tender. Meanwhile warm the milk and heavy cream and hold. 2. Place the 2qts. of Bolognese in a large sautoir and being to heat over medium. Stir in all the veggies, stock and Worcestershire and bring to simmer. (If you are staying gluten-free, add only 1/2 cup stock and simmer until reduced slightly.) If you added the full cup of stock you can sprinkle 2-4T of...
Versatile Bolognese
If you have ground meat in your freezer (or fresh!) This is a great Bolognese recipe, I started with Geoffrey Zakarian’s recipe @foodnetwork and modified to my taste/what I had on hand. This recipe can cover you for 4 meals. I plan on using 1/2 quart for 1 lb of ziti that will serve dinner for 4 people plus a lunch or two. I will also post the recipe that I make for Shepard's Pie using one quart of the Bolognese as the base. This can also be mixed with rice or quinoa for incredible Stuffed Peppers or Stuffed Cabbage rolls. Let me know if you think of anything creative to do with this as a component! Ingredients:4lb ground meat/sausage (I used ground beef/pork this time because it's what I had on hand.)2 onions fine dice 2 carrots fine dice8 cloves garlic mince1/2t dried rosemary4oz tomato paste1/4-1 cup cooking wine2 28oz cans San Marzano tomatoes2 cups chicken brothAbout 4 thyme sprigs tied with twineParm rind In large pot brown the meat, I used the pan that I cooked bacon in for lunch to scrape up all that beautiful fond. If you don’t happen to have that available you could always cook a few pieces of bacon before you put your meat in. Set meat aside on plate/bowl. In the same pot, using about 1/4 cup of the fat from your meat that you left aside (save the rest in case you need a moisture boost) and sauté the onion, carrot, garlic, salt and pepper and rosemary until soft.Add the tomato paste and cook until brick red (pinçage).Add the wine, reduce (I used 1/3c sherry wine bc it was all I had and it was great). You can omit if wine is not your thing.Add...
Swiss Chard/Kidney Bean A La Raffaella Soup/or Pasta
When I was in grammar school in the 90s at St. Augustine School, the PTA made a family recipe book that I recently picked up to check out again. My dad had submitted this recipe which is very pantry staple heavy as is to be expected as he was inspired by a frequent dish that his mother made in the 40s-50s in the Bronx with 7 kids and a firefighter husband. My dad would make variations of this for us, usually with a pound of pasta thrown in, regularly. This recipe in particular is great because the only ingredient that is not from pantry staples is the swiss chard which is a vegetable that tends to be left on the shelves, even in times like these because so many people don't appreciate how wonderful it is. If you can't find swiss chard you can substitute with any dark leafy greens like beet greens, escarole, even broccoli rabe. To make this vegan simply leave out the chicken broth. I love looking back at writings from my father, his writing here is much more clear and concise than his oral communications ever were because he would add every detail and go off on tangents in every sentence. When I was little I called him daddy long lecture and he thought it was hilarious, he never stopped talking. The most wonderful thing about him was that he hated small talk, he never made people feel bad about it if that was where they met him, but he always steered the conversation to something more deep and interesting than you could imagine at the start. I recently made this as a pasta dish (not a soup) with what I had on hand which is the beauty of this recipe. It was so good, even...
Sausage and Peppers
This is the recipe that I use as a base for my sausage and peppers, which about 10 years ago I started with Rachel Ray's version and although I always make it a little different it's a very solid base I just changed some ratios and the method slightly. I remove the casing because I find it to be an unpleasant texture. Sometimes I switch up the sausage or types of peppers depending on what I have on hand. In place of the stock you could use the juices from the cherry peppers, olive juice, chicken stock, wine, vinegar… see which one you like best, I tend to use the juice from Castelvetrano olives because it is just so good, I always have it on hand and it adds a little something different. This is also really great with a little extra stock to make it saucy and use as a polenta topping. I cut this batch nice and small for a sourdough pizza topping. Yield: 3-4 portions for wedges or topping for 2 pizzas Ingredients: -1lb. Hot/Sweet Italian Sausage -1T Extra Virgin Olive Oil -1 Large Sweet Onion, sliced thin -1 Red Bell Pepper, sliced thin -1 Green Bell Pepper (or 1-2 Cubanelle or 10 shishito), sliced thin -4 cloves of Garlic, pressed -4 hot cherry peppers, chopped -Splash of stock, olive juice, pickled pepper juice or vinegar. Equipment: Sautoir Sauté pan Wooden Spoon Spatula Fork some holes in your sausage and place them in the sautoir and cover with cold water (or beer!) bring to a simmer and cook for 10 minutes. Meanwhile, heat the olive oil over medium high heat, add the onion and peppers and cook about 5 minutes (you want them soft, but not completely). Add garlic...
Swedish Pancakes
My ultimate comfort food. These Swedish Pancakes are our go to family breakfast when we all get together. One of my brothers and I had a competition side by side cooking them (years before I attended culinary school and he has 10 years of Swedish Pancake experience on me) and I am the champion. That being said, they are very easy to make, come together quickly and are incredibly delicious. With powdered sugar and local maple syrup. Ingredients:4 eggs, beaten wellDash Salt1/4 cup vanilla sugar*1/2 cup AP flour1 cup milk1/3 cup melted butter, cooled slightly Equipment:Mixing bowlWhiskSpatulaLarge nonstick pan Serves 2-4 depending on appetite! Procedure1. Melt butter in non-stick pan.2. Combine all remaining ingredients in mixing bowl in the order given until smooth, ending with the cooled butter. Let the batter sit for about 15 minutes.3. Cook by pouring about 1/4 cup of the batter into your pan and quickly move the pan around so that the batter just covers the whole pan. It is better to put less and add than to put too much and have thick pancakes (these cook like crepes). If you put too much, just pour excess back into bowl. 4. Flip when you start to see browning around the edges and cook about 30 seconds more. You can either serve these as they come off the pan or keep them warm on a cookie sheet in a warm oven until you are done with all of the batter. This recipe should make about 10-12 pancakes. Those crisp edges are your sign to flip. My dad used to make these for us for breakfast quite often when we were little. He would let us have either powdered sugar or...
Squid Ink Pasta with Sous Vide Shrimp, Chorizo, Corn and Cherry Tomatoes
Two portions for most, one for some. Yield: 2 portionsIngredients: Pasta:00 Flour 500gSalt pinchEggs, whole 5 eachSquid ink 1oz. Shrimp:Shrimp (Extra Large 26-30), shelled and deveined 5-6 per person as entreeEVOO splashGarlic, crushed 2 eaBay leaf 1eaPimenton Picante 1/4t Sherry Vinegar splashButter 2T Sauce:Chorizo, small dice 2oz. Corn, cut off cob 1 eachCherry tomatoes, 1/2ed 1/2 pintPasta water as needed Equipment:Sous Vide set up, plastic bagSauce pot/pasta strainerSaute panTongs Procedure: For pasta, combine flour and salt and create a well. Combine beaten eggs and squid ink, pour in well center. Combine pulling in from the center until ball forms and knead for 10-15min. Rest for 30 min.When ready to cut, bring to room temperature, making sure dough is not too wet, roll it out with pasta machine making 1/4 folds to make rectangle shape with dough. Let flat sheet dry about 10 minutes, then cut with pasta machine. Toss each portion with a little flour to avoid clumping.For shrimp, put all ingredients in bag, set in sous vide at 135* for 10 minutes.Drop the pasta (will be about 4 portions so only cook what you plan to eat at the time) in BSW (boiling salted water), at the same time season and then sear shrimp for color in sauté pan, set shrimp aside.In the same sauté pan cook chorizo for 2 minutes, then add corn, finally tomatoes then add the shrimp back in with its cooking liquid and heat through. When pasta is al dente toss it into the sauté pan with everything else and add cooking liquid as needed to reach desired consistency of sauce. Mise en...
Nutty Triple Chocolate Pudding
Yield: 2 portions Ingredients: Toasted Hazelnuts 1/4 cup (if tree nuts are a problem you can use toasted pumpkin seeds or roasted peanuts.)Mexican Chocolate, coarse chop 1.25ozSugar 2TCocoa (Natural) 1.3TCornstarch .75TSalt PinchAlmond Milk 1/3 cup (whole milk if avoiding tree nuts)Coconut Cream 1/3 cupDark Chocolate, chopped 1/2ozVanilla Extract 1tCoconut Cream 3T (you can skip this step or use your favorite canned whipped cream)Maple Syrup 1/2T (^)Mixed Berries Handful (optional garnish)Mint, chiffonade 1T (optional garnish) Equipment:Food processor Small sauce potChinoisMixing bowlIce bowlWhiskSkewers 2 Procedure: In food processor combine hazelnuts, mexican chocolate and sugar and pulse, then run until paste forms. Add in cocoa, cornstarch and salt and pulse to combine.Heat almond milk and 1/3c coconut cream and slowly add into running food processor until combined. Place chinois over sauce pan and pour mixture through. Set over medium heat, stir in chopped chocolate and vanilla. Set bowl over ice and stir until cooled. Make whipped “cream” by whisking the coconut cream and maple syrup if you are keeping recipe vegan. Skewer berries if using. This recipe I got from my copy of More Mexican Everyday by Rick Bayless. The adjustments that I made were to use coconut cream in place of Mexican Crema to make the dish suitable for my vegan friends. This recipe made me incredibly thankful that by kids outgrew their tree nut allergies, but if that is an issue for you Rick also suggests using toasted pumpkin seeds or roasted peanuts in place of the hazelnuts. If you haven't...
Lamb Kebabs
Yield: 2 skewers Ingredients:4oz. Lamb, cubed 8-10 piecesRed Bell, 1" squares 1/2 ea.Green Bell, 1" squares 1/2 ea.Yellow Squash, sliced 1/2 ea.Red Onion, 1/8s 1/4 ea. Salt and Pepper to taste Marinade:EVO 1/4 cup Harissa 1.5TThyme, minced 1TCayenne 1/4tCinnamon 1/4tCumin 1/4tPicante Pimenton 3/4tGarlic, minced 5 cloves Equipment:Mixing BowlSkewers, soakedGrill Procedure: Combine marinade ingredients and let lamb marinate up to one day, at least one hour. One hour before cooking, add vegetables to the marinade. Soak skewers to reduce burning from grill.Using 2 skewers, add all lamb and veggies as OCD in pattern as you see fit and grill kebabs until meat cooked to medium or as you desire, season with salt after grilling. Waiting for it's turn on the grill. I got a variation of this marinade recipe from one of my chef's at The Culinary Institute of America and it has become a favorite at my house. This kebab recipe gives you the most flavorful, tender lamb and perfect vegetables. You can adjust the ingredients in so many directions and have an incredible...
Tomatillo Salsa Verde
This can be used as a dip, a flavor bomb with a rice dish or as an accompaniment to homemade macaroni and cheese. Let me know how you use it! Makes about 1 cup Ingredients:5 Tomatillos, charred 1 Jalapeno, chopped 1/4 Medium Onion, chopped 1/2 Lime, juiced 1/3 bunch Cilantro, chopped Salt and Pepper Cayenne Equipment:TongsMixing bowl Food ProcessorStrainer Procedure: 1. Char the tomatillos over fire until blackened, chop. In food processor pulse tomatillos, jalapeño and onion. Add lime, cilantro, salt and pepper and cayenne if desired.2. Strain to remove excess water (reserve if there is another dish that could use some extra flavor). If you have poblano peppers they are a great addition to this, when I get them from my farm I char them alongside the tomatillos (steam them in a bowl covered with plastic wrap for 10 minutes, then remove skin and chop) and add them in, they are a great addition to so many...
Warm Potato Salad
Serves 4-6 as side. Ingredients:16 oz Fingerling Potatoes2 Smashed Garlic ClovesMayonnaise -1 egg yolk -1tsp dijon -1tsp white wine vinegar -1c oil -Lemon juice, cayenne, salt and pepper1/2 T Dijon1/2 T White Wine Vinegar 1/2 T Sugar1/2 T Horseradish2 oz Bacon, diced and cooked to crisp2 Scallions, bias cutSalt and Pepper Equipment:2 Mixing Bowls Small Sauté PanSmall Sauce Pot Strainer Procedure: Peel (if desired) and cut potatoes, then boil in salted water with smashed garlic cloves starting from cold until tender. Make the mayo* (unless you are using store bought), then combine 1/4c of the mayo with dijon, vinegar, sugar, horseradish, salt and pepper. Adjust with water to thinner consistency if needed and if you like your dressing sweeter or more acidic add sugar or vinegar to taste.Toss warm potatoes with scallions and dressing. Add bacon on the plate as garnish, hard boiled eggs would be fantastic as garnish as well. *Mayo recipe: In medium sized bowl place the egg yolk, dijon and vinegar. In a slow and steady stream add the oil while whisking constantly. When you reach the desired consistency season to taste with lemon juice, cayenne, salt and pepper. Refrigerate the portion that you do not use in this...
Shrimp Scampi
So simple, so delicious. Yield: 1 portion Ingredients: 4 oz. Shrimp (26-30), deveined, seasoned 2 oz. White Wine 3 oz. EVOO 2 oz. Butter 3 cloves Garlic, minced/sliced 1/2 Shallot, minced 1/2 Lemon, juice Red Pepper Flakes to taste Salt and Pepper to taste 1T Parsley 1/4 lb. Linguine (make the dish gluten free by switching this to GF pasta!) Equipment: Stock Pot Colander Sauté Pan Wooden Spoon Procedure: Drop the linguine in the boiling salted water and cook to al dente.In sauté pan heat oil and butter, add shallots and cook a few minutes to translucent.Add sliced garlic and red pepper flakes, cook to aroma. Add shrimp and cook on both sides for color but do not cook through, set aside. Add wine and lemon juice and scrape up any fond formed by the shrimp, reduce liquid then add shrimp back to the pan to fully cook. Watch it here, nothing ruins a great Shrimp Scampi like over cooked shrimp!Add the linguine and toss, add parsley. Check/adjust seasoning. As always, use your pasta water to adjust your sauce if needed! I wrote this recipe for one because it is such a quick and easy meal to make for one portion, especially if you keep a bag of high quality shrimp in your freezer like I do. Simply adjust the portion for the amount of people you are cooking for. About Shrimp Scampi: When I was little, whenever it was one of our birthdays (I am the youngest of five kids), our dad would have us pick the menu for our birthday dinner. Most years I requested his shrimp scampi with sautéed spinach. His shrimp scampi was full of garlic and crushed red pepper flakes, it...
Spicy Spinach Ricotta Pasta
When I was little my father would whip up an incredible meal with anything he had in the house, it was the greatest! The only problem is that he (or I) never wrote anything down, so when something comes out great, no matter how simple it is, I plan to share it here. Ingredients: 2T extra virgin olive oil 6 cloves garlic, sliced Crushed red pepper, to taste 9oz. frozen spinach, heat as directed 1 cup Ricotta 1 cup Rao’s Arrabbiata (or homemade) Salt and Pepper, to taste 1lb Pasta (your favorite) Here I used an IGP Cavatappi that I found at Home Goods! Equipment: Large Sauté Pan Wooden Spoon Stock Pot Heat proof measuring cup Colander Such a fast route to incredible flavor! Serves 4-6 Heat a large stock pot with salted water. Meanwhile, in your sauté pan heat your olive oil, when warm add your garlic and a big (or small) pinch of crushed red pepper. When your garlic is fragrant add your spinach and stir in with a healthy pinch of salt and some fresh ground back pepper. Add about one cup of the Arrabbiata sauce and bring to a simmer. When your pasta water is boiling, cook your pasta to al dente.Remove spinach sauce from heat and add in the ricotta. When your pasta is ready use your heat proof measuring cup to scoop out a cup of pasta water and reserve. Strain your pasta with a colander and place in your sauté pan to toss and combine with the sauce. Adjust sauce as desired with pasta water, when consistency is as you like it, then season to taste with salt and pepper. Can be served right from sauté pan....
Olive Oil Cake
There has never been a more appropriate cake to use the word moist... sorry. I got this recipe from Chef Jim Maraldo at The Culinary Institute of America when I took his Cuisines of the Mediterranean class. When I make it at home I do not use alcohol, in its place I put a little extra orange juice and orange extract. Sometimes I use almond extract to add some complexity now that my son has grown out of his tree nut allergy. #pinchme Ingredients 2 cups all-purpose flour 1 3/4 cups sugar 1 1⁄2 tsp kosher salt 1⁄2 tsp baking soda 1⁄2 tsp baking powder 1 1/3 cups extra-virgin olive oil 1 1⁄4 cups whole milk 3 large eggs 1 1/2 tbsp orange zest 1/4 cup fresh orange juice 1/4 cup Grand Marnier* Vegetable spray Equipment 2 9 inch cake pans, lined with parchment circles 2 mixing bowls Whisk Cooling rack Yields (2) 9 inch round cakes 1. Heat the oven to 350°F. Oil, butter, or spray 2 9-inch cake pans and line the bottoms with parchment paper. 2. In a bowl, whisk the flour, sugar, salt, baking soda and powder. In another bowl, whisk the olive oil, milk, eggs, orange zest and juice and Grand Marnier. Add the dry ingredients to the wet; whisk until just combined. 3. Pour the batter evenly into the prepared pans and bake for about 35 minutes, until the top is golden and a cake tester comes out clean. Transfer the cakes to a rack and let cool for 30 minutes. 4. Run a knife around the edge of the pan, invert the cake onto the rack and let cool completely, 2 hours. The cake can be served with a scoop of yogurt or simply sprinkled with confectioner’s sugar. The cake can be served...
Bacon Roll-Ups
Bacon Roll-Ups are an appetizer that my husband requested when we first got married as it was one of his favorites that his mom made for their holidays growing up. The original recipe is Wonder Bread, cream cheese and bacon, over the years I have made some changes and here is what they have become: These rarely get their picture taken because they are gone too quickly. Ingredients: -1 loaf Dave’s Killer Bread, White Done Right (or your favorite sliced bread) -14 slices high quality bacon, cut in thirds -16oz Philadelphia cream cheese -4 scallions or to taste, sliced -2 jalapeños or to taste, diced Equipment: -Sheet pan, lined with parchment paper or baking rack. -Rolling pin -Knife -Cutting board -About 42 toothpicks Makes about 42 pieces 1. Combine the cream cheese, scallions and jalapeños in a stand mixer or mix by hand, season to taste. (Keep some of the prepped cream cheese off to the side to keep clean from raw bacon as there tends to be about 1/4 cup left that can be used on bagels or crackers the next day.) 2. Cut the crusts off the bread (save for bread crumbs). Roll each bread slice flat with the rolling pin. 3. Gently spread a heaping tablespoon of the cream cheese mixture evenly on a slice of flattened bread. Lay 3 slices of bacon vertically, parallel to each other, then lay the bread on top with the cream cheese facing up. Roll the bacon slices around the bread while rolling it into a circle. Place one toothpick per slice of bacon, then slice between the pieces of bacon. Lay the individual pieces on their side on a parchment lined baking sheet....
Italian Rainbow Cookies
Ok, over the holidays I did a lot of research and testing and this is the recipe. After all of the trial and error and attempts with other recipes, Smitten Kitchen has the winner, go nowhere else. These cookies are a labor of love and so worth it. The only change that I made was to leave out the food coloring because it is so bad for you and I don't care about the color. These absolutely vanished before anyone noticed they were supposed to be colored anyway. Also made a batch with one layer of raspberry, but everyone preferred the original, with only apricot...
Tips for a Healthier Holiday Season
Sometimes we get caught up this time of year, here are some tips that might be helpful: Holiday gift baking: Dark Chocolate dipped/covered dried fruit and nuts are a great gift in place of cookies, they are better for your friends and healthier for you to pick at! Also, don't underestimate the deliciousness of pickled vegetables like red onions and jalapeños that many people would prefer as gifts over the typical baked good this time of year! Only eat the things that are worth it, so many times we eat things that we don’t even like because it’s traditional or just because it’s there. If you are concerned about calories, save them for the treats that you've been looking forward to all year. Skip pre-made/store-bought options. They tend to be loaded with salt and added chemicals to extend shelf life. Buy quality meats and produce (preferably local) which can be prepared more simply and quickly with less added fat and salt. Because they are better products in the first place they taste so much better without adding much. Control your alcohol intake, nothing ruins you or your family's holiday quite like being too drunk. Have a glass of water or seltzer between each drink. Use your every day health swaps, switch olive oil for butter when possible, swap sweet potatoes for white potatoes and use whole grains in place of white bread. Eat your favorite fresh fruits or vegetables before you go to a party to ensure you get the nutrients you need and so you are not starving. How many times do we end up indulging on foods that...
Quesadillas
Such a versatile appetizer, lunch or dinner accompaniment. Everyone loves quesadillas and there are endless options to modify them to fit your mood. When it comes to the best cheese for quesadillas that’s debatable, but I generally prefer Monterey jack for it’s flavor and stretchability. If you’re up for some crispy cheesy goodness, here’s some inspiration… Bell Pepper, Onion and Jalapeño Quesadilla with Chipotle Mayo Besides the classic cheese quesadilla, it can’t get much easier than this. I sautéed one small onion with one bell pepper and jalapeño, seasoned with salt, cumin and paprika. Just add it in with the cheese and you have a fresh, spicy, cheesy homemade treat. I topped with my homemade chipotle mayo (mayo + as much chipotle in adobo as you desire in food processor until smooth). Cauliflower-Poblano Quesadilla with Cumin-Lime Crema Inspired by the blog of Smitten Kitchen, I make these all the time as they are a family favorite. I switch up the cheeses and spices occasionally but it is a great base recipe! It feels so good to look at recipes for inspiration and then add your own touch. Chorizo, Corn and Potato Quesadilla I didn’t get the glory shots of this one because my family ravaged the plate as I was cooking, continuously until they were all gone. My husband didn’t even get to try one! I cooked 1lb. minced chorizo, drained the fat and added 1lb. of corn (that was par-cooked on the cob) and 1lb. small diced potatoes (that were cooked just under tender). I tossed this with 4 chipotles in adobo with some of the liquid and tossed in scallions just...
Stuffed Peppers
Stuffed peppers are popular in many cultures, in our house we usually go Italian or Mexican style depending on the mood. They have become so popular in my house that I use stuffed pepper night to clear the veggie drawer and pantry using whatever I have on hand. For your stuffed peppers your filling will be a grain such as rice or quinoa flavored with meat or other protein such as lentils of you want to go vegetarian or vegan. Use your favorite aromatics and season to fit your desire. Here are some recipes that I have made. Italian Style Ground Turkey Stuffed Bell Peppers (Base recipe: https://www.allrecipes.com/recipe/222002/chef-johns-stuffed-peppers/) I made these using leftover sauce from something I had made a few days earlier and ground turkey meat. For the filling I mixed rice with the browned turkey meat (cooked with diced onions and seasoned with salt and crushed red pepper flakes), diced tomatoes, garlic, Parmigiano-Reggiano, salt and pepper. I put the sauce on the bottom of the baking dish, stuffed the peppers that I got from my local farm which were incredibly fresh, topped with some more Parm and baked for just under one hour at 375*. Simple and incredibly delicious! Mexican Style Vegetarian Stuffed Poblano Peppers These are a a crowd pleaser for sure. You start by charring the peppers, steam, then remove the skin. Slice carefully to make a pocket for the filling. For the filling I made yellow rice, added already cooked lentils (from Trader Joe’s) to a pan of softened diced onions, peppers and garlic, added some diced tomatoes and seasoned it all to taste....
Fresh Pasta
There is nothing like fresh pasta. When I was little my grandma would come stay with us during summer break and we would make pasta (among many other things) and although there are less opportunities for fresh pasta these days because time is a precious commodity, sometimes you just have to have it and it is so worth the time. When you are making fresh pasta it will take you ten minutes to combine and knead the dough. Basic Method: With any pasta you will combine the flour (and salt if using) and place it on a clean countertop. Make a well in the center and reserve some of the flour on the side to adjust the texture. Add the liquid components in the center of the well and begin to swirl with a fork or your fingers, slowly adding the flour into the mix. when the dough forms a ball, knead it until it it smooth and supple, about 5-10 minutes and adjust with reserved flour if it is too sticky. Let the dough rest while you are preparing your sauce or other meal components or make it the day before. When it is ready to be rolled out (dough springs back when you press it with your knuckle) you can do it Grandma Barbuto style, with a rolling pin, then cut with a butter knife or if you have a pasta machine you run it through to your desired thickness, then cut. After you cut it you will hang it to dry until you are ready to cook it. If you are making a filled pasta you will work quickly to keep the pasta dough soft and malleable while you fill it. When you are deciding on your pasta recipe, you can sub part of the flour for whole wheat flour and you can expect a...
Baked Pastas (and more)
Baked pastas can be whatever you want them to be. You can make a classic baked ziti with meat or no meat, you can make it vegetarian and change the vegetables with the seasons or you can dream up your favorite flavor combination and give it a shot, let me know if you’ve found a great combination to share! You will cook the pasta to just under al dente (in water that is as salty as the sea), I prefer mezze rigatoni, but you can use penne, rigatoni, ziti… your choice. Cool cooked pasta flat on a cookie sheet, do not rinse your pasta under water, that removes the beautiful starch and your dish will be less flavorful and harmonious. The following recipes will be for a 9x13 pan, using 1lb. of pasta. You will bake the completed pasta for 20 minutes at 375* with a foil top, if you like toasty cheese on top, leave the dish under the broiler on ‘hi’ until it is as browned as you like it, I usually go about 3 minutes, but all broilers are different. Classic Baked Ziti Ree's recipe, of course it's perfect! https://www.foodnetwork.com/recipes/ree-drummond/baked-ziti-2312399 I used this recipe from The Pioneer Woman who is wonderful and the recipe is fantastic. If you are short on time you can use your favorite jar of sauce, in a pinch I go with Rao’s. You can also swap the meat for ground turkey which is what I used and it was great. Baked Ziti with Roasted Vegetables Roast your favorite seasonal vegetables in the oven on a sheet pan. You can make this dish with tomato sauce like a traditional baked ziti or you can make it without the red sauce by making a simple...
Meatballs
Everyone loves meatballs whether they are on a meatball parm wedge (this name is highly contested but I'm sticking with it), nestled on top of your favorite spaghetti or on their own as an appetizer or side. The beauty of meatballs is that they began as a way to make sure nothing went to waste so they can be modified to your heart’s content as long as you follow a few guidelines. The meat: This can be any ground meat of your choice, just know that if you use lean meat you will have to compensate with extra moisture from another ingredient. The meat may dictate the flavor direction, lamb needs something that will cut the earthiness such as fresh mint. Straight beef is a strong flavor and when I use only beef I like to sauté the meatballs in the pan and use the fond to start the sauce. When I use a “meatloaf mix” I like to bake them in the oven and finish them in the sauce. If you want a meatball without traditional red sauce make sure you have a solid flavor profile and an optional sauce for serving such as a punchy yogurt sauce for lamb meatballs. Last but certainly not least, make sure that you make/taste a tester so that you are sure you have the flavor and seasoning that you want before you begin cooking the whole batch. The liquid: I use one egg to one pound of meat as a binder. If you don’t want to use eggs or you don’t have any on hand you can use ricotta as your binder and it doubles as a wonderfully flavorful source of moisture. Other sources of moisture are milk, ricotta (in addition to the egg) and other flavor sources will add to the moisture…The...
Quiche
Essentially a baked custard in a pastry crust, quiche is often thought of as a French dish, but it actually originated in Germany. Quiche is one of my favorite fridge emptiers, when I have a bunch of random cheese ends and meats or veggies I love to throw it all in a quiche or two and make a delectable dish that can be paired with a green salad or a warm soup for an incredible meal. You can even freeze your quiche in slices or whole for those nights that get away from you or for when a friend shows up and you want to give them something homemade. Basic Method: 1. Roll out pie crust (fresh or frozen) into 9” pie plate. Using a fork, make holes all around the crust and with pie weights or parchment paper and dried beans (that you can save and use forever) par bake the crust at 375* for about 15 minutes (golden color). 2. Whisk 4 eggs with 1 1/4 cup of cream/or whole milk (preferably cream) with salt and pepper and any other seasonings that you like (white pepper, herbs de Provence, hot sauce…). 3. Add desired fillings to the empty crust: about 1 cup of shredded or crumbled cheese (plus extra for the top) and 1-2 cups of meat and/or veggies of your choice. 4. Pour custard on top of the fillings, finish with some extra cheese on top. 5. Bake at 375* until cooked through, about 40 minutes. Here are some recipe lists for your inspiration: BLT (Bacon, Leek and Tomato) Quiche For this quiche I used Havarti and topped with Parmesan, but it would work with most cheeses. 1. Chop and cook or cook then crumble 6 regular or 4 thick cut slices of bacon. ...
Chili
I would imagine there are more chili recipes in the world than any other dish. Chili has an interesting past (of course debated, but North America is safe to say as it covers so much ground) and while people fight over the origin, all I care about is the one I get to eat and share with my family and friends. Chili is a dish of stewed peppers and meat, it can be served on its own, topped with simple or intricate garnishes, served over rice or even pasta. There are more variations of chili than one person can attempt, but that won’t stop us from trying. There are many styles of chili including but not limited to Chili con Carne, Chili Verde, Chili Adovado, Cincinnati Chili, White Chili, Rocky Mountain Chili, Vegetarian Chili (I know, I know) and Five Alarm Chili. Here are some recipes that have made my guests beg for more: What I think of when someone says chili. Insanely easy, with beans: Crowd Pleaser. https://www.allrecipes.com/recipe/16235/debdoozies-blue-ribbon-chili/ Chili Verde: https://www.seriouseats.com/recipes/2011/01/chile-verde-with-pork-recipe.html White Chili: Great dish to freeze for a busy night. https://www.foodnetwork.com/recipes/ellie-krieger/white-chili-recipe-1953095 Chili Con Carne: https://www.williams-sonoma.com/recipe/beef-chipotle-chili.html Vegan Red Lentil "Chili": Vegan "Chili" over Jasmine Rice with Jalapeño Hush Puppies. https://minimalistbaker.com/1-pot-red-lentil-chili/ This dish was delicious and so healthy that it made me feel like Wonder Woman feeding it to my family. I made it over rice because that is how the little one...
Customizable Recipes
Food is about nourishing, fueling and healing your body, not just filling it.
The most beautiful thing about cooking is that it is not exclusive, most people cook. Even if it is not something that comes naturally, with practice and desire you can become a great cook. On this site I will give you techniques, tools and a few suggestions for flavor pairings so that you can experiment, expand and improve your culinary repertoire.
Professional cooking is all about adjusting to variables, that may mean playing with the heat under the pan, cooling something quickly over an ice bath, adding water when something is too thick or thickener if something is too thin. When you are adjusting the flavor of a dish consider the flavor profile, it may not always be salt that is needed, sometimes it will be sweet, sour, even bitter that would round out your dish. When you are looking for any of these flavor adjustments there are so many options to build flavor. If you are looking for salty you may use soy sauce instead of salt, when you are looking for sweetness you may add fruit in place of sugar. In this website I will try to give you many options to suit your taste and encourage you to play around, cooking is fun and you should not be nervous to play around with it!
When it comes to baking I will give specific recipes, but for savory foods I find that when you are cooking at home it is very important to adjust to the tastes of those you are cooking for since you know them well. I will give a framework for you to start from, to spark your creativity in the kitchen.
What I suggest for all cooking is that you buy as locally and with the seasons as possible so that your food tastes the way it should and can be made simply which tends to be the healthiest way to eat. Another important tip is to season as you cook so you are not bombing your food with salt at the end and to make sure you taste as you go so you can adjust the seasoning. Although health is of utmost importance, you will find plenty of the 20% as I like to call it, here on the site.
Whenever you have a question, you can submit it through the Ask Mama J (Contact Julie) tab.
Recipe Reading Tip
Whenever you are using a recipe remember to read through the whole recipe one time before you begin so that you know what to expect moving forward. Being able to use your time more efficiently is important. You may realize that you have to soak something overnight and it may change your plans entirely. Ingredient lists at the top of a recipe can slow you down if you gather and prep the ingredients and then get to the method and realize you had time to cut and prep some things during the cooking process.
Customizable Recipes
Food is about nourishing, fueling and healing your body, not just filling it.
The most beautiful thing about cooking is that it is not exclusive, most people cook. Even if it is not something that comes naturally, with practice and desire you can become a great cook. On this site I will give you techniques, tools and a few suggestions for flavor pairings so that you can experiment, expand and improve your culinary repertoire.
Professional cooking is all about adjusting to variables, that may mean playing with the heat under the pan, cooling something quickly over an ice bath, adding water when something is too thick or thickener if something is too thin. When you are adjusting the flavor of a dish consider the flavor profile, it may not always be salt that is needed, sometimes it will be sweet, sour, even bitter that would round out your dish. When you are looking for any of these flavor adjustments there are so many options to build flavor. If you are looking for salty you may use soy sauce instead of salt, when you are looking for sweetness you may add fruit in place of sugar. In this website I will try to give you many options to suit your taste and encourage you to play around, cooking is fun and you should not be nervous to play around with it!
When it comes to baking I will give specific recipes, but for savory foods I find that when you are cooking at home it is very important to adjust to the tastes of those you are cooking for since you know them well. I will give a framework for you to start from, to spark your creativity in the kitchen.
What I suggest for all cooking is that you buy as locally and with the seasons as possible so that your food tastes the way it should and can be made simply which tends to be the healthiest way to eat. Another important tip is to season as you cook so you are not bombing your food with salt at the end and to make sure you taste as you go so you can adjust the seasoning. Although health is of utmost importance, you will find plenty of the 20% as I like to call it, here on the site.
Whenever you have a question, you can submit it through the Ask Mama J (Contact Julie) tab.
Recipe Reading Tip
Whenever you are using a recipe remember to read through the whole recipe one time before you begin so that you know what to expect moving forward. Being able to use your time more efficiently is important. You may realize that you have to soak something overnight and it may change your plans entirely. Ingredient lists at the top of a recipe can slow you down if you gather and prep the ingredients and then get to the method and realize you had time to cut and prep some things during the cooking process.