Category Archives: Recipes/Cooking

Lynne Rossetto Kasper’s Moroccan Harira Red Lentil Soup

Ingredients

  • Good tasting extra virgin olive oil
  • 1 large onion (cut into 1/8-inch dice)
  • 1 small carrot (minced)
  • 1/3 cup tightly packed fresh flat-leaf parsley stems and leaves (chopped)
  • 1/2 cup tightly packed fresh cilantro stems and leaves (chopped)
  • Salt
  • 1 1/2 teaspoon freshly ground black pepper
  • 5 large garlic cloves (minced)
  • 2-inch piece fresh ginger (minced — about 2 tablespoons)
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground cinnamon
  • 1 1/4 cup dried red lentils
  • 2 teaspoon sweet Hungarian paprika
  • 1 28-ounce can whole tomatoes and their liquid (pureed)
  • 8 cup low-sodium vegetable or chicken broth (enough to make a slightly thick soup)

Accompaniments:

  • 2 lemons (each cut into 6 wedges)
  • 12 or more dried figs (halved)
  • 12 or more dates
  • 3 tablespoon cumin (freshly ground if possible)
  • 3 tablespoon ground hot chile (Aleppo if possible)
  • 12 small phyllo pastries of honey and nuts
  • 2 tablespoon tightly packed fresh cilantro leaves (chopped)

Good tasting extra virgin olive oil
1 large onion (cut into 1/8-inch dice)
1 small carrot (minced)
1/3 cup tightly packed fresh flat-leaf parsley stems and leaves (chopped)
1/2 cup tightly packed fresh cilantro stems and leaves (chopped)
Salt
1 1/2 teaspoon freshly ground black pepper
5 large garlic cloves (minced)
2-inch piece fresh ginger (minced — about 2 tablespoons)
1 teaspoon ground turmeric
1 teaspoon ground cinnamon
Coat the bottom of a 6-quart pot with a thin film of oil and set it over medium-high heat. Add the onion, carrot, parsley, cilantro, and a little salt and sauté for 8 minutes, or until golden brown. Reduce the heat to medium-low; stir in the pepper, garlic, ginger, turmeric, and cinnamon and cook for 30 seconds.
1 1/4 cup dried red lentils
2 teaspoon sweet Hungarian paprika
1 28-ounce can whole tomatoes and their liquid (pureed)
8 cup low-sodium vegetable or chicken broth (enough to make a slightly thick soup0
Blend in the lentils, paprika, tomatoes, and broth. Bring to a gentle bubble, partially cover, and simmer for 45 minutes, or until the lentils have dissolved and the soup tastes rich and good. Add salt and pepper to taste. Add a little water is the soup is too thick.
2 lemons (each cut into 6 wedges)
12 or more dried figs (halved)
12 or more dates
3 tablespoon cumin (freshly ground if possible)
3 tablespoon ground hot chile (Aleppo if possible)
12 small phyllo pastries of honey and nuts
While the soup cooks, set out small plates for each diner with the accompaniments – lemon wedges, about 2 figs and 2 dates each, a little of the ground cumin and chile, and bite-sized pieces of pastry.
2 tablespoon tightly packed fresh cilantro leaves (chopped)
To serve the soup, sprinkle it with the chopped cilantro and ladle into bowls.

Black Bean Salad with Corn, Red Peppers, Avocado & Lime-Cilantro Vinaigrette

Ingredients

  • 2 15-ounce can black beans, rinsed and drained
  • 3 ears fresh corn, cooked, cooled and kernels cut off the cob
  • 2 red bell peppers, diced
  • 2 cloves garlic, minced
  • 2 tablespoons minced shallots (you’ll need one medium shallot)
  • 2 teaspoons salt
  • ¼ teaspoon cayenne pepper
  • 2 tablespoons sugar
  • 9 tablespoons extra virgin olive oil (I like Colavita)
  • 6 tablespoons fresh lime juice
  • 1 teaspoon lime zest (be sure to zest limes before juicing them)
  • ½ cup chopped cilantro, plus more to garnish
  • 2 Hass avocados, diced

Instructions

  1. Combine all ingredients except avocados in a large bowl and mix well. Cover and chill for a few hours or overnight. Right before serving, add avocados and mix gently, being careful not to mash avocados. Garnish with a few sprigs of freshly chopped cilantro if desired. Serve at room temperature.

Mario Batali’s Broccoli Rabe, Potato and Ricotta Ravioli…

Ingredients

FOR THE FILLING:

  • 1 pound Fresh broccoli rabe (trimmed)
  • 1 pound Waxy golden potatoes (such as Yukon Gold- peeled and cut into 1/2-inch dice)
  • 1 1/2 cups Fresh ricotta (drained)
  • 1/2 cup Freshly grated Parmigiano-Reggiano (plus more for serving)
  • 1/4 cup Extra virgin olive oil
  • 1 cup Semolina flour (for dusting)
  • 12 tablespoon Unsalted butter (1 1/2 sticks)
  • 15 Fresh Sage Leaves
  • Salt and freshly ground black pepper
  • Basic Pasta dough


FOR THE BASIC PASTA DOUGH:

  • 3 1/2 cups All-purpose flour (plus 1/4 for dusting)
  • 5 Extra-large eggs

FOR THE FILLING: Bring 3 quarts of water to a boil in a large pot. Set up an ice bath nearby.
1 pound Fresh broccoli rabe (trimmed)
1 tablespoon salt
When the water is boiling, add 1 tablespoon salt. Then add the broccoli rabe and cook until very tender, about 6 minutes. Using a spider or a slotted spoon, transfer the rabe to the ice bath.
1 pound Waxy golden potatoes (such as Yukon Gold- peeled and cut into 1/2-inch dice)
Add the potatoes to the boiling water and cook until tender, 8 to 10 minutes. Drain, and pass through a ricer or mash with a potato masher.
Once the rabe is cooled, drain and pat it to dry. Chop the rabe until it is almost a paste (you can do this in the food processor).
1 1/2 cups Fresh ricotta (drained)
1/2 cup Freshly grated Parmigiano-Reggiano
1/4 cup Extra virgin olive oi
Salt and pepper
In a medium bowl, combine the rabe, potatoes, ricotta, Parmigiano, olive oil, and salt and pepper to taste. Stir well to combine.
Basic Pasta dough
1 cup Semolina flour (for dusting)
Roll out the pasta dough to the thinnest setting on a pasta machine, using a good dusting of the semolina between the resting sheets to maintain a good separation. Cut the pasta sheets into 4-inch squares. Place a scant tablespoon of the ricotta filling on a one half of each square, and then fold it over like a book to enclose the filling, forming a rectangle. Press the edges of the ravioli with your fingers to seal them. (The ravioli can now be frozen between sheets of parchment, sprinkled with semolina, until ready to cook.)
12 tablespoon Unsalted butter (1 1/2 sticks)
15 Fresh Sage Leaves
Bring 8 quarts of water to a boil.  While the water is heating, heat the butter in a 14-inch sauté pan over high heat until the foam subsides and it begins to turn a light brown color. Add the sage and remove the pan from the heat.
2 tablespoon salt
Freshly grated Parmigiano-Reggiano
Add 2 tablespoons salt to the boiling water. Then add the ravioli, and cook until they are tender and cooked through (you should taste one to test it), about 3 minutes (a little more if frozen). Reserving 3 tablespoons of the cooking water, drain the ravioli. Add them to the pan containing the butter and sage. Add the reserved cooking water, and toss gently over high heat for 1 minute. Pour the hot ravioli onto a warmed platter, and serve immediately with Parmigiano grated over the top.
3 1/2 cups All-purpose flour (plus 1/4 for dusting)
5 Extra-large eggs
FOR THE BASIC PASTA DOUGH: Mound the flour in the center of a large board. Make a well in the middle of the flour, and add the eggs to it. Using a fork, beat the eggs. Then gradually incorporate the flour, starting with the inner rim of the well. The dough will come together when half of the flour is incorporated. Keep working the dough until all the flour is incorporated.
Start kneading the dough with both hands. Once you have a cohesive mass, remove the dough from the board, and scrape up and discard any leftover bits. Lightly flour the board and continue kneading for 6 more minutes. (You can do the whole dough process in a food processor, with a little less of the romance but a very similar result: Place the flour and the eggs in the bowl of the processor and pulse 15 times for 6 seconds at a time.) the dough should be elastic and a little sticky. Wrap it in plastic wrap and allow it to rest at room temperature for 50 minutes. Do not skip the kneading or resting portion of this recipe. (The wrapped dough can be stored in the fridge for up to 1 day.)
I am making this today…I’ll let you know how it turns out.
Well, for a first time- not too bad. Needed to cook the finished product a little longer and seal them a little better. I am taking the mixture that is left and making stuffed manicotti tomorrow with a béchamel sauce. We also  used an olive oil/garlic sauce which we like. Doesn’t take much but adds great flavor.

Baked Oatmeal To-Go…


adapted from Cooking Light; yields 12 “muffins”; originally posted here

2 c. uncooked oats (quick-cooking or old fashioned work)
1/2 c. packed brown sugar
1/2 c. craisins or other dried fruit
1 tbsp. chopped walnuts
1 tsp. baking powder
1 1/2 c. skim milk (sometimes I use 2%)
1/2 c. unsweetened applesauce (jarred or homemade works)
2 tbsp. butter, melted
1 large egg beaten

1. Preheat oven to 375°. Spray muffin tin or line with paper liners and set aside.
2. Combine first 5 ingredients in a medium bowl.
3. Combine the milk, applesauce, butter, and egg.
4. Add milk mixture to oat mixture and stir well.
5. Using a 2-ounce trigger release ice-cream scoop, add oatmeal to the muffin tin. Bake for 25-30 minutes or until edges begin to brown.
6. Allow to cool for 10 minutes before removing, using an offset spatula to loosen. Serve or store covered in the refrigerator for up to a week. Heat for 1-2 minutes in the microwave.

The muffins were a little gooey when done but good flavor. The homemade applesauce was wonderful! True test- see how they hold up for a few days (will they get really dry?)

Valentine Rice Krispies Treats…

  • Melt 4 cups of mini-marshmallows in a pan with 3 tablespoons of butter
  • Add three drops of red food colouring and stir
  • Dump in 6 cups of Rice Krispies and stir again
  • Press into a greased 9X13 pan, and let cool for two or three minutes
  • Flip the pan of treats out onto a cutting board
  • Cut out shapes– like hearts– with cookie cutters

    • Cool a little longer, then eat!

Falafel-Crusted Chicken With Hummus Slaw…

Ingredients

  • Cooking spray
  • 3 skinless, boneless chicken breasts (about 1 1/4 pounds), sliced into 1/4-inch-thick strips
  • 1 tablespoon extra-virgin olive oil
  • 1/2 cup falafel mix
  • 2 whole-wheat pitas, halved
  • 6 tablespoons hummus
  • Grated zest and juice of 1 lemon
  • 1/2 teaspoon harissa or other hot chile paste
  • 4 cups shredded coleslaw mix
  • 6 radishes, halved and thinly sliced
  • 1 cup chopped fresh parsley
  • Kosher salt

Directions

Preheat the oven to 425 degrees F. Set a rack on a rimmed baking sheet and coat with cooking spray. Toss the chicken with the olive oil in a large bowl, then add the falafel mix and toss to coat. Arrange the chicken on the rack and bake until golden and cooked through, about 10 minutes. While the chicken is baking, stack the pita halves and wrap them in foil; warm in the oven, about 5 minutes.

Meanwhile, mix the hummus, lemon zest and juice, harissa and 3 tablespoons water in a large bowl. Remove 2 tablespoons of the hummus sauce and reserve. Add the coleslaw mix, radishes and parsley to the remaining hummus sauce and toss. Season with salt.

Divide the chicken among plates and drizzle with the reserved hummus sauce. Stuff the slaw in the pitas and serve with the chicken.

Per serving: Calories 366; Fat 9 g (Saturated 1 g); Cholesterol 82 mg; Sodium 587 mg; Carbohydrate 32 g; Fiber 8 g; Protein 43 g

Made this tonight as well- it was very good.

Massaged Kale Salad…

I have posted this before but it is a great salad and I had Kale and a mango to use up.

I am participating in the Biggest Loser at School, trying to lose some weight before summer.

Ingredients

  • 1 bunch kale (black kale is especially good), stalks removed and discarded, leaves thinly sliced
  • 1 lemon, juiced
  • 1/4 cup extra-virgin olive oil, plus extra for drizzling
  • Kosher salt
  • 2 teaspoons honey
  • Freshly ground black pepper
  • 1 mango, diced small (about 1 cup)
  • Small handful toasted pepitas (pumpkin seeds), about 2 rounded tablespoons

Directions

In large serving bowl, add the kale, half of lemon juice, a drizzle of oil and a little kosher salt. Massage until the kale starts to soften and wilt, 2 to 3 minutes. Set aside while you make the dressing.

In a small bowl, whisk remaining lemon juice with the honey and lots of freshly ground black pepper. Stream in the 1/4 cup of oil while whisking until a dressing forms, and you like how it tastes.

Pour the dressing over the kale, and add the mango and pepitas. Toss and serve.

Minestrone With Parmigiano-Reggiano…

Ingredients

  • 3 tablespoons extra-virgin olive oil
  • 1 large red onion, chopped
  • 2 large stalks celery, chopped
  • 4 cloves garlic, chopped
  • 2 large carrots, diced
  • 1/4 pound thinly sliced pancetta, cut into thin strips (used bacon & removed meat)
  • 1/2 head Savoy cabbage, finely sliced, blanched and drained
  • 1/2 bunch Swiss chard, finely sliced (I used Kale)
  • 1 large waxy potato, cut into 1/2-inch cubes (left out the potato)
  • 4 cups low-sodium chicken stock (used homemade turkey stock- it’s all I had)
  • 3 medium tomatoes, seeded and diced (used homemade stewed tomatoes)
  • 1 bouquet garni (1 sprig rosemary, 4 sprigs thyme, 1 bay leaf and 1 bunch parsley, tied together with kitchen twine)
  • 3 cups cannellini beans (canned or cooked dried beans)
  • 1 cup spinach, coarsely chopped
  • Kosher salt and freshly ground pepper
  • Grated Parmigiano-Reggiano cheese, for topping

Directions

Heat the olive oil in a 4-quart pot over medium-high heat. Add the onion, celery, garlic, carrots and pancetta and cook, stirring, until soft, about 5 minutes. Add 4 cups water, the cabbage, chard, potato, chicken stock, tomatoes and bouquet garni. Bring the soup to a gentle simmer and cook 25 to 30 minutes.

Place half of the beans (1 1/2 cups) in a food processor and process until smooth. Add the bean puree and the whole beans to the soup and simmer 10 minutes. Add the spinach and cook 2 more minutes. Season generously with salt and pepper. Ladle the soup into bowls and garnish with cheese.

Per serving: Calories 275; Fat 13 g (Saturated 3 g); Cholesterol 21 mg; Sodium 263 mg; Carbohydrate 28 g; Fiber 7 g; Protein 12 g

I made this tonight as well- I am going to get my vegtables!

Apple Walnut Cinnamon Roll Cupcakes…

makes 24 cupcakes

Cinnamon Roll Ingredients
2 cups 2% milk
1 tablespoon (.5 oz) active dry yeast
1/3 cup sugar
2 teaspoons salt
6 ½ cups all-purpose flour, divided
2 eggs
¼ cup unsalted butter, room temperature

Filling Ingredients
½ cup unsalted butter, melted
1 cup sugar
1 cup brown sugar
3 tablespoons cinnamon
1 cup loosely chopped walnuts, toasted
2 cups finely chopped tart apples

Apple Cider Glaze Ingredients
1 cup powdered sugar
2 tablespoons + 1 teaspoon apple cider

 

Heat the milk in a microwave safe bowl in the microwave for about one minute.

Add the yeast followed by the sugar, and stir to dissolve.

Now add two cups of flour and the salt and beat for a full two minutes.

Add the softened butter and eggs and beat until the mixture is well combined.

Add the rest of the flour, half a cup at a time, and beat thoroughly after each addition.

Remove the dough from the bowl and place it on a floured surface. Knead the dough for five minutes, until it has become soft and elastic.

Put the dough in a large bowl, cover it with a kitchen towel, and let it rise in a warm area for 40 minutes. It will double in size.

Now turn the dough onto the counter and roll it out 1/4” thick into a rectangular shape. Use a pastry brush to spread half of the butter over the surface.

Now make the filling: Combine the sugars, cinnamon, pecans, and apples in a large bowl.

Spread this mixture over the dough, leaving a 1” border all around.

Carefully tuck the dough over the filling and roll into a long log, starting on one of the long ends.

Cut the log into 24 pieces and place each inside one of the cups of a muffin tin lined with paper liners.

Cover the cupcakes with a towel and let them rise in a warm place for an additional 40 minutes.

Preheat the oven to 350º. Brush the remaining butter evenly on the tops of the cupcakes and bake for 20 minutes. The tops will be a light golden brown.

Make the glaze: In a small bowl, stir to dissolve the powdered sugar in the apple cider. Drizzle this glaze over the cupcakes.

Valentine’s Day treat…

Snap pretzels
Pink and white melting disks from the craft store
Valentine M&M’s or candy dots

Preheat oven to 350 degrees.
Place pretzels right side up on a baking sheet, place a chocolate disk on each and carefully place in the oven for 2 minutes. Just long enough for the chocolate to begin to melt. Pull the tray out of the oven and quickly press one M&M onto the center of each chocolate disk. Put the tray in your garage or fridge to set.
Once set, keep in an airtight container until ready to eat or gift.

Homemade pizza-YUM!

Last night we made a homemade pizza. We bought the whole wheat dough from Whole Foods and fresh grated mozzarella – we added fresh spinach, mushrooms and pepperoni, used a San Marzano tomato sauce with garlic- no one makes a good pizza around here and this one was wonderful! Wish I knew how to make a Frank’s pizza… oh- Linda is feeling better and was finally able to have some (I think it was the pasta from Italy with garlic and olive oil we eat Christmas night that cured her).

Butter Toffee…

Ingredients

  • 16 ounces, weight Butter, Melted
  • 16 ounces, weight Granulated Sugar
  • 3 ounces, fluid Water
  • 1 teaspoon Salt
  • 1 teaspoon Vanilla Extract
  • 16 ounces, weight Chopped Topping: Toasted Nuts, Candy Canes, Sea Salt, Etc.
  • 24 ounces, weight Tempered Dark Chocolate For Coating, Melted

Preparation Instructions

*Necessary Equipment: Candy Thermometer*

Combine butter, sugar, water, and salt in a saucepan. Bring to a boil, stirring constantly.

Cook over moderate heat, stirring gently, until candy thermometer registers 298 degrees.

Remove from heat and stir in vanilla until well combined.

Pour the mixture onto a silicone baking mat or good parchment paper. Use a heatproof rubber spatula or offset spatula to spread quickly before the toffee sets. Spread thin.

Allow toffee to cool completely. Blot to remove excess oil from the surface. Coat surface with half of the melted chocolate and immediately sprinkle with topping.

When chocolate has totally set, carefully flip over (it’s okay if it falls apart a bit) and coat other side with the rest of the chocolate. Sprinkle on topping.

Allow to set, then break into bite-size pieces.

Store in an airtight container.

Baklava

Ingredients

  • 1 package Phyllo Dough
  • 4 cups Chopped Walnuts Or Pecans
  • 1 teaspoon Cinnamon
  • 1-1/2 stick Butter, Melted
  • 2 cups Honey
  • 1/2 cup Water
  • 1/2 cup Sugar
  • 3 teaspoons Vanilla Extract

Preparation Instructions

Remove phyllo dough package from freezer and place in the fridge for 24 hours to thaw. Remove from fridge 1 hour before using.

When working with the phyllo dough, only remove the sheets you immediately need, keeping the other sheets covered in plastic wrap, then a damp cloth.

Toss together the chopped walnuts and cinnamon. Set aside.

Preheat oven to 350 degrees. Thoroughly butter a rectangular baking pan. Make sure the sheets of phyllo will generally fit the pan (if they’re a little bigger, that’s okay.) If they’re much bigger, just trim them with a sharp knife.

Butter the top sheet of phyllo with melted butter, then grab it and the unbuttered sheet below it. Set the two sheets in the pan, buttered sheet face down. Press lightly into the pan. Repeat this twice more, so that you have six sheets of phyllo in the pan, three of the sheets buttered.

Sprinkle on enough walnuts to make a single layer. Butter two sheets of phyllo and place them on top of the walnuts. Add more walnuts, then two more buttered phyllo sheets. Repeat this a couple more times, or until you’re out of walnuts. Top with 4 more buttered phyllo sheets, ending with a buttered top. Cut a diagonal diamond pattern in the baklava using a very sharp knife.

Bake for 45 minutes, or until the baklava is very golden brown.

While the baklava is baking, combine 1 stick of the butter, honey, water, sugar, and vanilla in a saucepan. Bring to a boil, then reduce the heat to low.

When you remove the baklava from the oven, drizzle half the saucepan evenly all over the top. Allow it to sit and absorb for a minute, then drizzle on a little more until you think it’s thoroughly moistened. You’ll likely have some of the honey mixture leftover, which you can drink with a straw. Just kidding.

Allow the baklava to cool, uncovered, for several hours. Once cool and sticky and divine, carefully remove them from the pan and serve with coffee (or give as gifts!)

Cheese Tree…

Ingredients:

5 (8-ounce) bars Cheese, plain and flavored
Fresh thyme sprigs
Grape cherry tomatoes or olives
1 mushroom

Directions:

1. Cut each bar of cheddar into 1-inch cubes.

2. On large platter or cutting board, arrange cubes in rows to form tree shape, using different flavor for each row and separating flavors with thyme sprigs and rows of tomatoes or olives.

3. For star on top, peel skin from mushroom; press star pattern into mushroom with point of knife.