Recipes from 4EveryKitchen

Easy Sauteed Garden Kale

2012-01-27T16:01:00.001-04:00

Adapted from In My Mother's Kitchen

Printable Recipe

Prep Time: 5 minutes

Cook Time: 10 minutes

Serves 4

Ingredients

1 large bunch of kale (or other sturdy greens like Swiss Chard), stalks removed, rinsed, drained and coarsely chopped

2 tbsp olive oil

2 large cloves of garlic, minced

pinch or two of red chili pepper flakes

Directions

1. Heat the oil over medium heat in a large Dutch oven. Stir in the garlic & red chili pepper flakes and cook until fragrant -about 1 minute.

2. Add the greens, toss and coat well with the seasoned oil. Lower the heat to low or simmer and cook, covered, stirring occasionally until tender (about 10 minutes).

Marinated Skirt Steak

2012-01-27T15:24:00.000-04:00

Adapted from Campfire Cuisine: Gourmet Recipes for the Great Outdoors

Printable Recipe

Prep Time: 15 minutes

Marinating Time: 2 hours on the counter to overnight in the fridge

Cook Time: 10 minutes

Rest Time: 5 minutes

Serves 2

Ingredients

1 skirt steak (flank or hanger steak are wonderful alternatives)

Marinade:

1 cup Manischwitz sweet red wine (or Port or other sweet red wine)

2 cloves garlic, minced

1/2 cup soy sauce

1/4 cup olive oil

1 tbsp Dijon mustard

Directions

1. Prepare the skirt steak by peeling off the thick membrane layer on both sides. Cut off any extra fat or silvery membrane. Cut into 2-4 pieces for easy grilling.

2. Place all the marinade ingredients in a large bowl and mix well. Pour into a large zip lock baggie and add the steak, making sure that both sides are covered with the marinade. Seal and place on a rimmed cookie sheet...nothing worse than having to clean up spilled marinade!

3. Allow the meat to marinate for at least two hours. If you are leaving it in the fridge overnight, allow it to come to room temperature (at least 30 minutes) before grilling.

4. Prepare the grill, which should be very hot to sear the flavours & juices in (2 minutes per side). Lower heat and continue to cook 3 minutes or so per side or until the steak is cooked to your liking.

5. Place the cooked steak on a large platter, cover with foil and allow to rest for 5 minutes or so to become even more tender.

Mellow Coconut Lamb Curry

2012-01-26T12:03:00.001-04:00

Printable Recipe

Prep Time: 20 minutes can be organized much earlier in the day or even the day before

Cook Time: 30-40 minutes

Serves 4

Ingredients

2 tbsp grapeseed oil

1 tbsp garlic, finely chopped

1 tbsp cumin seeds

1 tbsp coriander seeds, crushed (I do mine in my coffee/spice grinder)

1 tsp ground cardamom

1 tsp fennel seeds

1/2 -1 tsp masala (Bal suggests turmeric, I used her ginger masala)

8-10 fresh curry leaves

salt & pepper to taste

1lb/450g stewing lamb cut into 1-2" pieces

1 large eggplant, diced fine

1 cup unsweetened coconut

1 can (14oz/400g) fire roasted, diced tomatoes, drained

1 medium onion, cut in half lengthwise and thinly sliced

2 cups vegetable broth

1 hot green chili, seeded and finely chopped (optional, but the dish, while flavorful, is very mild in the heat department)

Directions

1. Organize and measure all your ingredients and line them up near the stove. The initial cooking is quick, so you don't want to burn anything during the process.

2. Heat the oil in a large Dutch oven over medium high heat. When the oil is hot add the garlic and stir for 10 seconds. Add the cumin seeds, coriander seeds, cardamom, fennel seeds, Masala, curry leaves salt and pepper and cook for another 20 seconds. Stir in the lamb, making sure it's well coated with all the spices. Cook for 5 minutes.

3. Add the finely diced eggplant, toss and cook for another 5 minutes or until the eggplant softens. Add the coconut, toss and cook for another 2-3 minutes.

4. Stir in the tomatoes, onions, vegetable broth and reduce the heat to low. Cover and simmer until the lamb is cooked through and tender (about 20-25 minutes). Taste for seasoning... this was when I added the chopped green chili and continued to cook for another 5 minutes or so without the cover.

Serve with rice or couscous. This time I steamed the couscous with turmeric and 2 smashed cardamom pods which gave it a gorgeous sunny colour and a delightful perfume, .

Insanely Delicious Mac 'n Cheese with Kale

2012-01-25T15:53:00.002-04:00

From fineCooking Magazine My creation from Feb/March 2012 "Create Your Own Recipe"

Printable Recipe
Prep & Stove-top time: Baking time: 15 minutes
Serves 6 makes awesome left over lunches

Ingredients:
Topping:
1 clove garlic, minced
3-4 tbsp butter, melted
2 cups coarse bread crumbs - my favorite are Japanese Panko crumbs (this time I actually had made my own of whole grain bread crusts, cut into cubes, pulsed in a food processor, toasted and kept in the freezer)
2 tbsp Parmesan cheese, finely grated
Cheese Sauce:
10oz/285g grated hard cheese (I used sharp white cheddar & aged Gruyere - half & half)
1 cup grated Asiago (fC choices include Feta, mascarpone & soft goat cheese)
Herbs & Spices - I chose 1 tsp Aleppo pepper & 1/4 cup flat leaf parsley, finely chopped
Pasta:
1lb/450g of your favorite little pasta - I chose small shells
Add-ins: 3 cups
I chose chopped & sauteed purple kale, because I had a ton left over from an earlier meal)

Directions:
1. Preheat the oven to 350°F/175°C. Put up water to boil the pasta in a large Dutch oven over medium high heat.

2. Prepare all your ingredients - grate the cheeses, measure herbs & spices, collect pasta & and whatever add-ins you're in the mood for.

3. Prepare the topping - In a medium sized bowl, mix the garlic with the butter and then add the breadcrumbs, toss well and set aside.

4. Make the cheese sauce -

Melt the butter in a heavy 4 quart saucepan over low heat.

Whisk in the flour, constantly whisking for 3 minutes or until the flour mixture froths and bubbles without coloring.

Slowly add the milk, continuing to whisk until the mixture is smooth - don't forget to get close to the edges of the pot. It should have the consistency of thick cream (about 6 minutes).

Raise the heat to medium and bring the sauce to a simmer, (tiny bubbles around the sides of the pan and gentle bubbling in the center) whisking constantly.

Lower the heat again and gently simmer, stirring occasionally for 10 minutes.

Turn off the heat and gently whisk in the cheeses, herbs and spices.

Season to taste and keep warm.

5. Cook the pasta – Bring a large pot (Dutch oven) of water to a boil, Add salt, stir and then add the pasta. Cook, stirring occasionally until al dente (usually 1 minute less than the package says). Drain the pasta and return to the pot..

6. Add the "add-ins"- Add the cheese sauce to the pasta as well as whatever "add-ins" you prefer. I added sauteed kale this time. Stir gently to combine. .

7. Baking: Transfer the pasta mixture to an 9x13" baking dish. Scatter the top with the breadcrumb mixture. Bake for about 15 minutes or until the top is golden and the pasta bubbles a bit around the edges.

Taste of the Forest Gemelli with Mushrooms & Pancetta

2012-01-22T10:30:00.002-04:00

Printable Recipe

Prep/Cook time: 20 minutes

Serves 4

Ingredients

13 oz/375 g gemelli (any short tubular or twisty pasta would be great too)

3-4 tbsp extra virgin olive oil

6oz/165g pancetta, coarsely chopped

8 oz/225g mushrooms (I like wild mushrooms or at least cremini or shitaki for this dish)

1 tsp fresh thyme leaves

1 large clove garlic, minced

juice & zest of half a lemon

handful of arugula

large pinch of red chili pepper flakes

Directions

1. Cook the pasta in boiling water with 1 tbsp salt. It should be al dente (about 7-8 minutes) and drain, reserving one cup of pasta liquid.

2. In the meantime, using a large skillet over medium high heat, saute the pancetta, using a touch of oil if needed. Cook until some are crispy before adding the mushrooms and a bit more oil if needed. Add the garlic, thyme, red chili pepper flakes and lemon zest. Toss and cook until the mushrooms brown well.

3. Mix well and add the drained pasta to the sauce and toss. Add the lemon juice, arugula (just enough time to bring out the flavour, wilt it a little, but still keep that glorious green) and, if needed some of the pasta cooking water and/or olive oil to get the consistency you like. Taste for seasoning. You might want to add more of chili peppers to give more heat to the dish.

Gemelli with Goat Cheese, Sun Dried Tomatoes & Salsa Verde

2012-01-19T11:37:00.001-04:00

Printable Recipe

Prep/Cook time: 20 minutes

Serves 4

Ingredients

13 oz/375 g gemelli (any short tubular or twisty pasta would be great too)

3-4 tbsp extra virgin olive oil

3 oil packed anchovies, chopped

5-6 oz/150g goat cheese

4-5 sundried tomatoes (I prefer the ones in oil), chopped

5-6 dried black olives, pitted & chopped

Several tbsp salsa verde (exactly how much is up to you)

More chili pepper flakes if you want more heat than the salsa provides.

Directions

1. Cook the pasta in boiling water with 1 tbsp salt. It should be al dente (about 7-8 minutes) and drain, reserving one cup of pasta liquid.

2. In the meantime, get all the other ingredients ready to toss into the pasta pot once the pasta has drained.

3. Mix well and add the drained pasta to the sauce and toss. Taste for seasoning. You might want to add more of the salsa or additional chili peppers to give more heat to the dish.

It’s great with a simple green salad.

Salsa Verde

2012-01-12T08:18:00.003-04:00

Adapted from Chatelaine Magazine

Printable Recipe

Prep time 5 minutes

Makes: 1 cup

Ingredients:

Ingredients:
2 large garlic cloves, peeled
1-3 anchovy fillet
¼ cup capers, drained
zest from 1 lemon
lemon juice (at least 1/2 lemon)
½ cup olive oil
1 ½ cups coarsely chopped, packed flat-leaf parsley (adding some mint to make up the 1 ½ cups total is another delicious option)

1-2 pinches crushed red chili pepper flakes

Directions:

1. Whirl garlic in a food processor until finely chopped. Add anchovy, capers, chili pepper flakes, lemon zest and lemon juice. Pulse in olive oil just until combined. Add herbs and pulse just until slightly chunky, but not puréed.

Use immediately or refrigerate in a sealed jar for up to two weeks.

Perfect tossed with pasta or on grilled or toasted baguette slices as bruscetta. A dollop of salsa verde brightens up a simple salad or sandwich.

Coconut Curry Rice & Lentil Soup

2012-01-10T10:01:00.000-04:00

Adapted from Bal's Quick and Healthy Indian

Printable Recipe

Hands-on time: 10 minutes

Cooking time: 30-45 minutes

Serves 4-6

Ingredients:

2 tbsp grapeseed oil

1tbsp cumin seeds

1 tbsp Garam Masala (this time I used a mellow Kashmiri masala from Epices de Cru)

1 tsp ginger masala (see bottom for recipe)

8-10 fresh/frozen curry leaves

2-3 leeks, white & light green parts only, coarsely chopped

6 cups lamb broth (or vegetable broth for a vegetarian version)

1 cup brown rice (uncooked)

1 cup split red lentils (masoor dhal)

1 cup coconut milk

1 can (19oz/411ml) fire roasted diced tomatoes and their juice

1 beet, peeled and coarsely chopped

1 bunch beet greens, coarsely chopped

Shredded lamb from lamb stock prep (optional)

1 green chili, seeded and finely chopped (I used the Jalapeno pepper I had in the fridge)

¼ cup fresh cilantro leaves, chopped for garnish

Directions

1. Heat the oil in large Dutch oven or pot over medium high heat. When the oil is hot, add the cumin, garam & ginger masala and curry leaves. Sauté for 10-15 seconds, until fragrant and then add the leeks and sauté for 5 minutes or until they begin to soften.

2. Add the rest of the ingredients to the pot (except the cilantro leaves) and bring to a boil.

3. Reduce the heat to low and simmer covered until the rice and lentils are tender (about 30 minutes or so).

4. Taste for seasoning. If you’re like my Honey, who likes his soup thick, continue to cook uncovered until it’s the consistency you like. I added a dried red chili pepper at this stage for more heat.

Serve in soup bowls and sprinkle with fresh chopped cilantro. Great with Naan bread.

Ginger Masala

Makes ½ cup

Ingredients:

¼ cup ground cumin

2 tbsp ground coriander

2 tbsp ground ginger

1 tbsp garam masala

½ tsp salt

½ tsp pepper

Directions:

Combine everything in a bowl. Store in a glass jar with a tight fitting lid.

Easy Lamb Stock

2012-01-10T09:19:00.000-04:00

Printable Recipe

Hands-on time: 5 minutes

Cooking time: 1 – 1½ hours

Makes 8 cups

Ingredients:

2lb/950g lamb bones

12 cups water

1 leek, whole & peeled

1stalk of celery with leaves. Cut in half

1 large carrot, whole and peeled

1 tsp salt & pepper to taste

Directions

1. Place everything in large Dutch oven or pot. The water should come to within 2” of the top of the pot.

2. Bring to simmer (just little bubbles around the sides of the pot) –Never to a boil. Then reduce heat to medium-low. This gentle heating ensures that the soup will remain clear.

3. Skim soup of fat and scum frequently. This usually takes about 30 minutes. Pour the soup through a sieve into a large bowl and remove the lamb.

4. Return the soup and vegetables to the pot. Continue to cook over low heat until reduced to 8 cups (about 1 hour). Taste for seasoning and add salt and pepper to taste. Remove the vegetables.

5. Let the soup cool to room temperature uncovered until cool before refrigerating.

I like to fill medium sized zip lock baggies (2 cups of broth), lay them flat on a rimmed baking sheet and freeze them. Once frozen they can be easily stacked file folder style and will take up much less freezer space than containers.

Pasta with Roasted Cauliflower, Beets, Tomatoes & Crispy Breadcrumbs

2012-01-04T15:33:00.000-04:00

Adapted from The Lazy Gourmet

Printable Recipe

Hands-on time: 10-15 minutes

Roasting time: 20-25 minutes (or until the vegetables are fork tender – this stage can even be prepared the day before)

Final cooking: 10 minutes

Serves: 6-8

Ingredients:

1 head of cauliflower, cut into small florets

1 small red onion, thinly sliced

2 large cloves of garlic, thinly sliced

1 tbsp fresh rosemary leaves, finely chopped

1 medium roasted beet, peeled & cut into chunks ( roast at the same time as the cauliflower, but separately – drizzled with oil in a foil pouch to avoid the cauliflower from bleeding)

3+ tbsp olive oil (enough to glisten on all the cauliflower once tossed)

Salt & pepper

¾ lb/400g small pasta (rotini, fusili, gemelli or baby shells)

1 cup homemade breadcrumbs or panko crumbs sautéed in butter

1- 2 cans (14oz/398ml) diced tomatoes, drained – reserve the juice (I prefer fire roasted)

¼ cup capers, drained

¼ - 1 tsp crushed red pepper flakes
glug of red wine (little or as much as you need just "wet" the pasta)

Freshly grated Parmesan cheese for serving

Directions:

1. Pre heat the oven to 450°F/220°C.

2. In a large bowl, toss cauliflower, onion, rosemary and garlic with olive oil, salt & pepper. Coat well and transfer to an oven proof dish.

3. Cut a medium beet into quarters and place on a square of tin foil. Drizzle with olive oil and seal as a pouch. Place the packet beside the cauliflower in the oven. Roast until fork tender (20-35 minutes) and the cauliflower is beginning to brown.

4. Cook pasta according to directions.

5. While the pasta is cooking, prepare your bread crumbs. This time I made my own croutons, so I just pulsed them in the food processor a few times until they were coarsely chopped. Other times I pulse bread and then heat some oil or butter in a hot skillet and one the butter is melted or oil is hot, I add the crumbs and toss with hot butter. I continue to toss and cook until they are “toasted”. Set aside.

6. Once the pasta is cooked al dente, drain and return to the pot on the stove. Add the roasted vegetables, drained tomatoes (start with one tin and only add more if you need it.), capers, crushed red pepper flakes , Toss and cook over medium heat until everything is heated through. If the mixture looks too dry, add a little tomato juice and or red wine. Taste and see if you need to add any more red pepper.

Serve in pasta bowls topped with breadcrumbs and grated Parmesan cheese.

Oatmeal Pecan Blueberry Muffins

2012-01-03T07:42:00.000-04:00

Adapted from my Epicurious app

Printable Recipe

Hands-on time: 10-15 minutes

Baking time: 20-25 minutes (or until the toothpick comes out clean)

Makes 12 – 18 muffins

Ingredients:

Nonstick vegetable oil spray
2 1/3 cups quick-cooking oats
1 cup whole wheat flour
½ cup chopped pecans (about 2 ounces)
½ cup (packed) dark brown sugar
½ cup sugar
2 tbsp natural oat bran
2 tbsp wheat germ (I was out so I just used wheat bran)
2 tsp ground cinnamon
1 ½ tsp baking soda
¾ tsp salt
1 cup buttermilk (you can make your own – just add juice of ½ lemon to 1 cup milk and let it sit for 5-10 minutes before adding to your batter)
½ cup canola oil
1 large egg
1 teaspoon vanilla extract
1/3 cup boiling water
1 ½ cups fresh or frozen wild blueberries

Directions:

1. Pre heat the oven to 375°F/180°C and coat a 12 cup muffin pan with cooking spray.

2. In a large bowl, whisk oats and next 9 ingredients. Add buttermilk, oil, egg, and vanilla; whisk to blend. Stir in 1/3 cup boiling water and let stand 5 minutes. Fold in blueberries. Divide batter among prepared muffin cups.

3. Evenly distribute in muffin cups (I use an ice cream scoop) and bake in the center of the oven until tester inserted into center comes out clean, about 28 minutes for large muffins and 20 minutes for standard muffins.

4. Cool in the pan on a cake rack for 10 minutes. Remove from the pan and continue to cool completely.

Chewy No Bake Chocolate Macaroons

2011-12-28T12:08:00.001-04:00

From In My Mother's Kitchen

Printable Recipe

Hands on time: 10 minutes

Chilling time at least 30 minutes, but keep in the freezer

Makes 4 ½ dozen

Ingredients:

2 cups granulated sugar

6 tbsp cocoa powder

½ cup butter

½ cup milk (this time I used almond milk)

½ tsp vanilla extract

3 cups instant rolled oats

1 cup sweetened flaked coconut

Directions:

1. Combine the sugar, cocoa powder, butter and milk in a saucepan. Bring to a boil, stirring. Remove from heat and add the vanilla.

2. Stir in the oats and coconut flakes until well blended.

3. Transfer to a large cookie sheet lined with parchment – large teaspoonfuls, with space in between and flattened. Place in the freezer and wait for 30 minutes. .

Once they are frozen, transfer to a container, placing parchment between each layer – to eliminate any sticking. Keep them in the freezer, ready to eat whenever you get the craving.

White Bean, Mint & Parmesan Dip

2011-12-28T11:51:00.000-04:00

From The Lazy Gourmet

(I should have chosen a more colorful bowl to serve it in... but it was devoured in no time!)

Printable Recipe

Prep time: 5 minutes

Makes: 1¾ cup

Ingredients:

1 large clove garlic, peeled

1 (14oz/398ml) can cannellini beans (or white kidney beans), drained & rinsed

2 tbsp olive oil (plus whatever you need to balance the lemon juice)

½ cup fresh mint leaves

Juice & zest of 1 large lemon

Pinch of salt

½ jalapeno pepper, seeded & finely chopped ( or more if you like it really spicy)

1 cup Parmesan cheese, grated

Directions:

1. Drop the garlic through the feeding tube of your food processor with the motor running. Add the rest of the ingredients and process until smooth. Taste and add whatever is missing in your mind. If it’s too thick, add a little water, lemon juice or oil – a tiny bit at a time.

2. Transfer to a bowl, and serve with chips or crudites.

Potato Beet Latkes

2011-12-21T10:57:00.002-04:00

Adapted from NY Times recipe

Printable Recipe

Hands-on time: 30 minutes
Cooking time: 45 minutes – 1 hour
Makes 25-30 latkes

Ingredients
4 large potatoes, peeled, and grated (2 lb/950g)
1 small onion, grated

2 medium sized beets, peeled & grated (separately from the potatoes) (1lb/425g)
2-3 large eggs
1 tsp dried thyme
1 tsp salt
¼ tsp pepper
¼ cup flour
1 tbsp Nyfat or vegetable oil
2 tsp baking powder
oil for frying

Directions
1. To grate potatoes, either use hand grater on large holes or food processor using grater blade but cut potatoes in quarters first. Rinse and drain well before next step. For finer consistency, either

1a) add this step: Pat dry and using steel blade, process by using “pulse” (on/off) several times. Do not fill the bowl more than halfway. You will probably need to do two or three batches.

1b) cut potatoes into 4-6 chunks before adding to the feeding tube initially and they’ll probably be fine enough.

2. Separately grate the beets using the same technique (except for the soaking).

3. Using the regular blade, mince the onion. Add to a large mixing bowl and then combine rest of ingredients (beets last and lightly tossed to leave the potatoes less red than the beets) except for oil for frying until well blended.

4. Using large serving spoon, drop batter into 2 tbsp hot oil in frying pan on medium high heat. Flatten the batter with the back of a spoon for even thickness and brown on both sides, turning only once. If the edges brown much quicker than the center turn the heat down to medium. (3-4 minutes per side)

5. Drain latkes on paper towels to eliminate excess oil.

6. Continue the process adding oil as needed. There should only be a slight film of oil in the pan. The latkes will absorb as much oil as you give it.

Tips & Variations
To keep potatoes looking white: (Of course, they will turn pink once the beets are added, but better pink than that grayish color)
1. Keep them in cold water to remove starch;

2. Rinse and drain grated potatoes;

3. Grate onion after first batch of potatoes are grated, rinsed and drained and toss.
The trick to knowing when to turn the latke - it will be almost dry in the center.

To keep latkes warm, but not dried out or burnt while frying remaining batches, place in a oven at 200°F/100°C on a wire rack over a lipped baking sheet. This will allow excess oil to drain.

Sonia's Swedish Meatballs

2011-12-14T14:10:00.000-04:00

From Every Kitchen Tells ItsStories

Printable Recipe

Hands on time: 30 minutes

Cooking time : 1½ - 2 hours

Serves: 4-6 as a main with rice

Makes: 4½ -5 dozen appetizers (served with toothpicks)

Ingredients:

3 lbs/1.3 kg minced beef &/or chicken

1 package onion soup mix (¼ cup/1.5 oz/40 g)

½ cup water

2 tbsp bread crumbs

Sauce:

1 bottle (14 oz/455 ml) chili sauce (American style)

4 oz/ 125 ml grape or apple jelly

½ cup ginger ale

8 oz/250 ml apricot preserves

1 bay leaf

Directions:

1. Combine first four ingredients in bowl and make the meatballs – about the size of a golf ball (soup spoon).

2. In a large pot or Dutch oven, combine the rest of the ingredients to make the sauce.

3. Cook the sauce over medium high heat until jelly has melted and sauce is thoroughly mixed (about 5 minutes).

4. Add meat balls (10 or so at a time), shake to coat with the sauce before adding more meatballs. Continue to add in batches of 10 until all the meatballs are in the pot. Simmer uncovered for the first 30 minutes. Gently (to avoid the meatballs from turning into mush. shake the pot occasionally to coat the meatballs and ensure even cooking. After about 1 hour gently use a spoon to stir the pot. Continue to cook for another hour or so. Take the bay leaf out after 30 minutes.

If you are serving the meatballs as a cocktail appetizer, drain most of the sauce off, toss with some jelly and place on a cookie sheet under the broiler for a few minutes to caramelize the jelly. Stick the meatballs with decorative toothpicks and, voila!

As a main course they go very nicely over garlic mashed potatoes, steamed rice (a little saffron turns it a gorgeous golden color), or couscous, to soak up the delicious gravy. Serve it with a side dish of broccoli or green beans and you have a healthy, colorful, and scrumptious meal.

Spicy Fusion Chocolate Crackled Cookies

2011-12-14T10:49:00.002-04:00

From a McCormick Spices recipe

Printable Recipe

Prep time: 10 minutes

Baking time : 10 minutes

Makes 30-36 cookies

Ingredients:

12oz/340 g semi sweet chocolate

¾ cups flour

2 tsp Saigon Cinnamon

1 tsp Ancho chili pepper

½ tsp baking powder

¼ tsp salt

¼ cup ( ½ stick) butter, softened

½ cup granulated sugar

¼ cup brown sugar, firmly packed

2 eggs, lightly beaten

2 tsp pure vanilla extract

Directions:

1. Preheat the oven to 375°F/190°C Line rimmed baking sheets with parchment paper, aluminum foil or silpat baking mats

2. Melt 8oz/226g chocolate. My preferred method is to add 1-2” water to a saucepan and place a metal mixing bowl over the top, making sure that the water does NOT touch the bowl. Turn the heat to high and add coarsely chopped chocolate to the bowl. Stir occasionally until the chocolate is melted and set aside.

3. Coarsely chop the remaining 4oz/123g chocolate or use the same amount of chocolate chips (about ¾ cup) and set aside.

4. In a small mixing bowl, combine the flour, cinnamon, ancho chile pepper, baking powder and salt.

5. Using an electric mixer, beat the butter, granulated and brown sugar on medium speed until light and fluffy. Add the eggs and vanilla and mix well. Add the melted chocolate and beat until well blended. Gradually beat in the flour mixture on low speed until it is totally combined. Stir in the chopped chocolate.

6. Drop the dough onto the prepared cookie sheets about 1½” apart. I like to use a mini ice cream scoop – my grandson thinks it’s the coolest thing… but a heaping tablespoon works just as well.

7. Bake for about 10 minutes or until the cookies are set and slightly cracked on top. Transfer to a wire rack and allow to cool completely.

Wilted Greens with Ginger & Shoyu

2011-12-09T10:46:00.001-04:00

Adapted from Cooking in the Moment

Printable Recipe

Prep time: 5 minutes

Cook time : 5 minutes

Serves 4

Ingredients: Book ingredients in red

1 small onion, coarsely chopped

2lb/950g baby arugula or Swiss Chard leaves (baby collard greens), cut into 2” strips or coarsely chopped

2 tbsp soy sauce (or 2 tbsp plus 2 tsp shoyu soy sauce)

½ tsp toasted sesame oil

2 tbsp avocado or olive oil (expeller pressed vegetable oil)

2 tbsp fresh ginger, peeled and thinly julienned or finely chopped

2 large cloves garlic, minced

1-2 pinches red pepper flakes (2 dried red chilies such as de Arbol, crumbled into small pieces)

Kosher salt

1 cup fresh shitake mushrooms, stems removed and caps sliced (optional)

2/3 cup chicken or vegetable broth

Directions:

1. (If you are using collard greens…blanch for 30 seconds in a large pot of salted boiling water. Drain and quickly transfer to an ice bath. As soon as they are cold, drain again and gently squeeze out as much moisture as possible. Transfer to a bowl and toss with your fingers to separate, adding the shoyu and sesame oil and thoroughly distribute)

1a. In a large non stick skillet, heat the olive, vegetable or avocado oil over medium heat. Add the onion and mushrooms and sauté until the onions are transluscent (2-3 minutes). Add the greens, garlic, ginger and red pepper flakes or crumbled dried chilies, plus the soy sauce and sesame oil unless you’ve followed step 1 for collard greens, and stir fry for 2-3 minutes.

2. Add the broth and continue to cook, until the greens are wilted and hot (2-3 minutes) , toss and season with a little more soy sauce if desired.

This time served with Black & Blue Steak, that has a lovely subtle Asian marinade and some mashed sweet potatoes.

Wild Rice, Barley, Lentil & Mushroom Pilaf

2011-11-29T10:08:00.001-04:00

From The Lazy Gourmet: Magnificent Meals Made Easy

Printable Recipe

Prep time: 5 minutes

Cooking time: 45-55 minutes

Serves 4-6

Ingredients:

½ cup brown or mixed brown and wild rices

½ cup pearl barley

½ cup dried lentils

3 ½ cups chicken or vegetable broth

2 tsp Dijon mustard

1-2 tbsp soy sauce

1oz/ 28g dried wild mushrooms

1 tbsp fresh thyme leaves plus some for garnish

Directions:

1. Soak mushrooms in enough boiling water to cover for 5 minutes.

2. Combine all the ingredients (use the mushroom water added to the broth to measure 3 ½ cups) in a large saucepan and stir to incorporate the mustard evenly. Bring to a boil over high heat. Reduce to low, cover and simmer for 45-55 minutes or until all the liquid has been absorbed.

Roasted Sage Butternut Squash

2011-11-23T09:17:00.001-04:00

Total time: 15-20 minutes

Serves 4

Printable Recipe

Ingredients

1 butternut squash,

1 tbsp extra virgin olive oil or avocado oil

1 tbsp fresh sage leaves, torn or roughly chopped

1 tbsp fresh thyme leaves

Drizzle of maple syrup

Salt & pepper to taste

Garnish: fresh sage leaves

Directions

1. Heat oven to 500°F/260°C with rack in middle. Line a rimmed baking sheet with foil for easy clean up.

2. Cut the squash lengthwise in half, scoop out the seeds and stringy fibers. Cut each half into 4 wedges.

3. Place the squash in a large mixing bowl, drizzle with oil and maple syrup, add the fresh herbs and some salt and pepper and toss.

4. Place the squash wedges on the baking sheet and scrape any extra oil, maple syrup over top.

5. Roast for 5minutes and turn wedges to other side. The flesh should start to soften and start to brown. Cook for another 5 minutes or until the squash is golden and tender to the touch of a fork.

Garnish with small or torn sage leaves and serve. For a very fancy but easy garnish, sauté the leaves in a little hot oil over high heat until crisp – just a minute or two.

Roasted Chicken & Butternut Squash Fusilli

2011-11-23T08:56:00.001-04:00

Total time: 20 minutes
Serves 4

Printable Recipe

Ingredients Your favorite short pasta…I like something small and that will hold the sauce, this time I used multi-grain fusilli. (1 cup per person)
1 tbsp extra virgin olive oil or avocado oil
1 – 1 ½ cups roasted chicken, cubed (I like breast, but obviously dark meat is lovely too)
1- 1½ cups roasted butternut squash, cubed (this time I roasted it with fresh thyme & sage leaves)
1 cup cremini mushrooms, sliced
Splash or two of balsamic apple cider vinegar
Salt & pepper to taste
Garnish: fresh sage or parsley, chopped

Directions
1. Cook the pasta in salted boiling water until al dente (check the package for time – usually 7-8 minutes) and drain. Save ½ cup of pasta water –in case you like your “sauce” a little thinner. The pasta water makes it silky.

2. While the pasta is cooking, heat the oil in a large skillet over medium high heat. Sauté the mushrooms until they are golden (about 4 minutes). Add the cooked chicken and sauté another 2 minutes. Add the cooked squash, toss and cook just until the cubes are heated through (1-2 minutes). Keep on very low heat, covered until the pasta is cooked.

3. Once the pasta is cooked, drain, reserving ½ cup of cooking liquid, and add to the skillet. Toss and drizzle with balsamic apple cider vinegar. Add some pasta water if you feel it needs more liquid. Taste and add salt & pepper as needed.

4. Place in a serving bowl and garnish with fresh herbs

Easy Food Processor Holiday Slaw

2011-11-18T10:02:00.001-04:00

From KitchenAid

Printable Recipe

Prep time: 10 minutes

Chill time: 1 hour – 4 days

Makes 12 cups

Ingredients

½ large green cabbage, cored

1 small fennel bulb, trimmed

8 large red radishes, trimmed

6 green onions, trimmed

1 green pepper, cored (I used red pepper instead)

1 cup (250 mL) dried cranberries

½ cup (125 mL) balsamic apple cider (or white wine) vinegar

cup (75 mL) each oil and maple syrup

2 tbsp (30 mL) lemon juice

1 tbsp (15 mL) Dijon mustard

¾ tsp (4 mL) salt

Directions

1. Cut the cabbage into 5 or 6 wedges. Position the adjustable slicing disc in the work bowl and, using the thin setting on High speed, push the wedges through the feeding tube. Transfer to a large bowl.

2. Switch to the coarse side of the reversible shredding disc. Cut the fennel into quarters. Push the fennel and radishes through the feeding tube; add to the large bowl.

3. Cut the green onion and sweet pepper into chunks. Use the multipurpose metal blade to chop finely. Add to the cabbage mixture.

4. Combine the cranberries, vinegar, oil, maple syrup, lemon juice, mustard and salt in a small saucepan set over medium heat; bring to a boil. Pour over the cabbage mixture and toss to coat.

5. Chill for at least 1 hour or up to 4 days.

Saffron Scented Shrimp

2011-11-11T09:15:00.000-04:00

From The Complete Whole Grains Cookbook

Printable Recipe

Hands on time: 15 minutes

Cooking time: 10 minutes

Serves 4-6

Ingredients

2 tbsp olive oil, divided

1 tbsp fresh gingerroot, peeled and minced or grated

1 tsp turmeric powder

1 lb/450 g large shrimp, peeled & deveined

1 onion, peeled finely chopped

2 cloves garlic, minced

1long red or green chile pepper, seeded & minced (I used ½ Fresno pepper – a bit like Jalapeno)

1 stick cinnamon (2”)

4 green cardamom pods, crushed

1/8 tsp saffron threads, crumbled & dissolved in 2 tbsp boiling water

Garnish:

¾ cup toasted slivered almonds

Directions:

1. In a large skillet, heat 1 tbsp olive oil over medium high heat for 30 seconds and add the turmeric & ginger. Stir well and add the shrimp. Toss and cook until the shrimp turn pink and are opaque (about 3-4 minutes). Transfer to a plate and set aside.

2. Reduce the heat to medium and add the remaining tbsp of oil to the skillet. Add the chopped onion and cook until soft (about 3 minutes) Ruth’s note: I used the food processor to mince the garlic and chile pepper for a few pulses and add the onions and pulsed until very finely chopped. Which means I added the garlic, onion, chile, cinnamon stick, & cardamom at the same time. The onions were so finely chopped they were translucent in a couple of minutes and the rest of the spices just had enough time to warm up – not burn.

3. Add the saffron liquid & coconut milk and bring to a boil. Reduce heat and simmer until flavors meld – about 5 minutes. Stir in the reserved shrimp and cook just until heated through (2 minutes).

Can be served as part of a tapas, tossed with pasta or as the book recommends, over Chile Rice and sprinkled with toasted almond slivers.

Ingredients

2 tbsp olive oil, divided

1 tbsp fresh gingerroot, peeled and minced or grated

1 tsp turmeric powder

1 lb/450 g large shrimp, peeled & deveined

1 onion, peeled finely chopped

2 cloves garlic, minced

1long red or green chile pepper, seeded & minced (I used ½ Fresno pepper – a bit like Jalapeno)

1 stick cinnamon (2”)

4 green cardamom pods, crushed

1/8 tsp saffron threads, crumbled & dissolved in 2 tbsp boiling water

Garnish:

¾ cup toasted slivered almonds

Directions:

Can be served as part of a tapas, tossed with pasta or as the book recommends, over Chile Rice and sprinkled with toasted almond slivers.

Chile Rice

2011-11-11T09:01:00.000-04:00

FromThe Complete Whole Grains Cookbook

Printable Recipe

Hands on time: 15 minutes

Cooking time: 1hour

Resting time: 5 minutes

Serves 6

Ingredients

1 tbsp olive oil

1 onion, peeled & thinly sliced, vertically

2 cloves garlic, minced

1 tbsp fresh gingerroot, peeled and minced or grated

1-2 long red or green chile peppers, seeded & minced (I used 1 Fresno pepper – a bit like Jalapeno - next time I'll be more adventurous - it was delicious, but sweet rather than spicy)

2 bay leaves

1 tsp ground cumin

1 cup brown basmati or long grain rice (I mixed it up a bit with some Lundberg Countrywild blend of wild rices)

1 can (28oz/796ml) no salt added diced tomatoes with juice (I used fire roasted for even more flavor)

1 cup water

½ cup fresh Italian/flat leaf parsley, chopped

Directions:

1. In a large saucepan with a tight fitting lid, heat the oil over medium high heat for 30 seconds and add the sliced onion. Stir and cook until well browned (about 10 minutes).

2. Add the garlic, ginger, chile pepper, bay leaves, cumin and cook, stirring for one minute.

3. Add the rice, toss until coated with seasonings. Stir in the tomatoes with their juice and the cup of water. Bring to a boil. Reduce heat to low, cover and simmer for about one hour or until the rice is tender.

4. Remove from heat and let it stand for 5 minutes. Fluff with a fork and garnish with parsley.

Tuscan Bean Dip

2011-11-11T08:57:00.000-04:00

From Joy Bauer's Food Cures

PrintableRecipe

Hands on time: 5 minutes

Makes 1½ cups

Ingredients

1 can (14-16 oz/398-540 ml) cannellini or navy beans, rinsed & drained

2 tbsp balsamic vinegar

2 tsp-1 tbsp olive oil ( I used avocado oil this time)

2 tbsp fresh basil, thinly sliced (I used baby arugula this time)

½ tsp fresh sage or rosemary, chopped (I used both)

2 cloves garlic, minced

1 pinch red pepper flakes

¼ tsp kosher salt (optional)

Ground black pepper (optional – I found the red pepper flakes & garlic added enough heat)

Directions:

1. Place everything in a food processor and pulse until smooth.

Serve immediately with vegetable sticks (Ruth’s note: I found it very thick, so either dilute with a little water or do as I did… fill celery sticks, scoop out center of English cucumber or small sweet red peppers to stuff. Another option, fill small whole wheat pita halves with a spoonful or “butter” a tortilla wrap and roll it up.

Thirty Minute Spaghetti Bolognese

2011-11-06T11:35:00.002-04:00

With a little inspiration from a recent Jamie Oliver Meals in Minutes episode

Printable Recipe

Prep Time: 15 minutes (as long as it takes the water to boil)

Cook Time: 15 minutes

Serves 4-6

Ingredients:

1 pound (455 grams) spaghetti or fettuccini

Bolognese

¼ cup dried wild mushrooms

Boiling water enough to cover the dried mushrooms

2 tbsp olive oil

¼ - ½ lb/113-226g lean ground beef

1 medium onion, chopped

8oz/226g cremini mushrooms, cut in half & thinly sliced

2 cloves garlic, minced

1 tbsp balsamic vinegar

2-3 cups lazy bones marinara sauce (or your favourite bottled tomato sauce)

1-2 tsp fresh oregano leaves

Grated Parmesan cheese at the table

Directions:

1. While you’re bringing a large pot of water to a boil, place the dried mushrooms in a cup and cover with boiling water. Set aside.

2. Once the water comes to a boil, add salt to season the water and add the pasta. Use a spoon or tongs to stir and separate the pasta. Cook the spaghetti until al dente.

2. Meanwhile, in a large non-stick skillet, over medium-high heat, sauté the beef in a little olive oil until the meat is no longer pink. Break it up as you stir (about 3-4 minutes).

3. Push the meat to the edges of the skillet and add the onions. Sauté until soft and translucent (about 5 minutes). Add the fresh mushrooms and garlic and a little more olive oil. Toss and sauté until the mushrooms turn golden and lose their moisture. Add the rehydrated mushrooms, reserving the mushroom broth.

4. Add the balsamic vinegar, toss and turn the heat up to high for 3 minutes or until the mixture starts to darken and thicken a bit. Add the tomato sauce, and continue to cook for 4 or 5 minutes, until you have a lovely, thick tomato sauce consistency.

4. Remove from the heat and add the drained spaghetti into it, toss it over, and cover with the sauce. The sauce should not be too “soupy”. If you find it too dry, add a little of the pasta water or mushroom broth.

Top with grated parmesan and enjoy