Baba Ganoush

Easy and delicious! Found this recipe on Minimalist Baker Ideas.  I didn't have tahini and used peanut butter instead, a suitable replacement.

• 1 medium eggplant, peeled
• 1 large clove garlic (grated or finely minced)
• 1 medium lemon (juiced)
• 2 Tbsp tahini
• Sea salt
• 2 Tbsp fresh cilantro, parsley or basil (optional // chopped)
• Olive oil (for roasting)

Instructions

1. Preheat oven to high broil (or medium if you have the ability) and position a rack at the top of the oven.
2. Slice your eggplant into 1/4 inch rounds and sprinkle with sea salt and place in a colander in the sink to drain any excess liquid. After 10 minutes, rinse slightly and then pat dry between two towels.
3. Arrange on a baking sheet and drizzle with olive oil and a pinch of sea salt. Roast for 5-10 minutes, turning once or twice, until the eggplant is softened and golden brown. Remove from pan, stack and wrap the rounds in foil to lock in moisture – wait 5 minutes.
4. Place eggplant into a food processor. 
5. Add lemon juice, garlic, tahini, a pinch of salt and mix until creamy. Add herbs last and pulse to incorporate. Taste and adjust seasonings as needed. I added a bit more tahini and another pinch of salt.
6. Serve with pita and/or pita chips and veggies. Will keep covered in the fridge for several days.

Brie with Mushrooms

Over the past few weeks, we ordered at restaurants on two occasions, mushrooms with brie. One was very good the other disappointing. As a result, I thought I could find a recipe that was just as good, if not better.  I found this recipe and using it as a base to start with, I used what I had on hand. It turned out better than what we had in a restaurant. I made it for two of us as an appetizer, with one kind of mushroom, white wine, shallots, butter and thyme and of course brie. No baguette but good with 32 Degree natural crackers.

YIELD

Makes 6 to 8 servings

INGREDIENTS

·       1/2 ounce dried porcini mushrooms*

·       2/3 cup dry red wine

·       2 tablespoons (1/4 stick) butter

·       6 ounces crimini (baby bella) mushrooms, halved or quartered if large

·       6 ounces shiitake mushrooms, stemmed, sliced

·       2 tablespoons minced shallot (about 1 large)

·       2 teaspoons chopped fresh thyme

·       1 13- to 14-ounce Brie (about 5 inches in diameter; preferably in wooden box)

·       1 baguette, cut into 1/4-inch-thick slices

PREPARATION

1.           Rinse dried porcini to remove any grit. Place porcini and wine in small saucepan. Bring to simmer over low heat; remove from heat. Let soak until soft, about 20 minutes. Using slotted spoon, transfer porcini to work surface and coarsely chop. Line strainer with damp paper towel; strain wine into small bowl and reserve.

2.           Melt butter in heavy large skillet over medium-high heat. Add crimini and shiitakes. Sprinkle with salt and pepper and cook until brown, stirring occasionally, about 8 minutes. Add shallot and stir until soft, about 1 minute. Add chopped porcini and strained wine. Boil until almost dry, about 1 minute. Stir in thyme. Season to taste with salt and pepper. Cool.

3.           Remove Brie from box, discarding lid and paper. Using sharp knife, cut top rind from Brie; discard. Return Brie to box. (Alternatively, stack two 12-inch rounds of foil and fold up around bottom and sides of Brie, crimping foil at edges, leaving top exposed.) Mound mushroom mixture atop Brie. DO AHEAD: Can be made 8 hours ahead. Cover and chill. Bring to room temperature before continuing.

4.           Preheat oven to 350°F. Place Brie with mushrooms on rimmed baking sheet. Bake until cheese begins to melt and mushrooms are warmed through, about 15 minutes. Transfer Brie in box to plate. Serve hot with baguette slices.

5.           *Available in the produce section of many supermarkets and at specialty foods stores and Italian markets.

Test-kitchen tip:To cut the top off the round of Brie more easily, first place the cheese in the freezer for a few minutes to firm it up slightly.

Hasselback Potato Casserole

I came across this recipe when I was at the doctor's office last week. Looked delicious from the photo that accompanied the recipe and the ingredients and preparation seemed pretty easy. Do make sure you have a mandolin if you are going to make this! I served it with wild coho salmon and a spinach salad.

Ingredients:

2 lbs Yukon gold potatoes
1 cup shallots, sliced
2 TBSP  olive oil
4 cups low sodium chicken broth
2 tsp dried rosemary
1 tsp dried thyme
1/2 tsp salt
Freshly ground black pepper

Heat oven to 400 degrees

Using a mandolin, thinly slice potatoes.  Arrange them "standing up" in a three quart baking dish.  In a small saucepan, gently sauté shallots in olive oil, then add chicken broth, rosemary, thyme, salt and pepper.  Boil for several minutes until it reduces by half. Pour half of the reduced chicken broth mixture over the potatoes and bake for 30 minutes, then pour remaining chicken broth over potatoes and cook for another 30-40 minutes, until potatoes are full cooked and tops are crisp.

Serves 8. Per serving: 130 calories, 3 g protein, 22 g carbs, 4 g fat, 3 g fiber

Black Bean Chili with Cilantro

I've made this one for many years but it's been a few years...so last week I resurrected this recipe. It's my favorite chili recipe and on occasion I will add some cooked sweet Italian chicken sausage to it at the end.

Serves 6-8

2 TBSP minced garlic
1 cup chopped onion
1 tsp. olive oil
1/3 cup dry sherry
1/2 cup diced carrot
1/2 cup minced celery
1/2 tsp. oregano
1 tsp. cumin
1 tsp. coriander
2 tsp. chili powder
1/3 cup chopped cilantro
6 cups cooked black beans (canned or I soak beans the night before and cook in the morning)
2 tsp. lemon juice
1 cup orange juice
1/2 tsp. cayenne pepper (optional)
1-2 tsp. salt

1/4 cup nonfat yogurt
cilantro for garnish

Saute garlic and onion in olive oil and sherry over medium-high heat for 2-3 minutes or until soft.

Add carrot, celery, oregano, cumin, coriander, chili powder and cilantro. Cover and cook 2 more minutes. Add beans, lemon juice, orange juice and cayenne (optional). simmer on low heat for 30-40 minutes until thickened. Add salt to taste.

Serve with a dollop of yogurt and cilantro.

Michelle's Cilantro Sauce

Michelle uses this recipe as a dip for the new brilliant colored cauliflower now on the market: purple, green and orange versions. Far more visually appealing than traditional white cauliflower, they create an eye catching background to this tasty sauce. It also works well with fish, tacos and as sandwich spread and salad dressing.

Cilantro Sauce Recipe

1 large avocado
1 bunch of cilantro with stems
1/2 jalapeño pepper, seeded and chopped
1/2 c. mayonnaise (I prefer reduced fat) OR 1/4 cup plain Greek yogurt
1/2 c. sour cream
juice of 1 lime
2 medium tomatillo
1 clove garlic
1/3 white onion

Puree all ingredients in a food processor until.  Salt to taste.

Eggplant Rollatini

We love this eggplant recipe! I use the broiler instead of the grill.

Giada De Laurentiis

Ingredients

• 3 medium-sized eggplants (about 4 pounds total)
• Sea salt and freshly ground black pepper
• Can vegetable spray
• 32 ounces ricotta cheese
• 2 large eggs, lightly beaten
• 1/2 cup shredded mozzarella
• 8 tablespoons grated Parmesan
• 3 tablespoons toasted pine nuts
• 20 basil leaves, chiffonaded
• Extra-virgin olive oil, for drizzling
  2 cups fresh tomato sauce, recipe follows  (store bought option)

  Simple Tomato Sauce

  1/2 cup extra-virgin olive oil
  1 small onion, chopped
  2 cloves garlic, chopped
  1 stalk celery, chopped
  1 carrot, chopped
  Sea salt and freshly ground black pepper
  2 (32-ounce) cans crushed tomatoes
  2 dried bay leaves
  4 tablespoons unsalted butter, optional

  Simple Tomato Sauce

  1. In a large casserole pot, heat oil over medium high heat. Add onion and garlic and saute until soft and translucent, about 5 to 10 minutes. Add celery and carrots and season with salt and pepper. Saute until all the vegetables are soft, about 5 to 10 minutes. Add tomatoes and bay leaves and simmer uncovered on low heat for 1 hour or until thick. Remove bay leaves and check for seasoning. If sauce still tastes acidic, add unsalted butter, 1 tablespoon at a time to round out the flavors.
  2. Add 1/2 the tomato sauce into the bowl of a food processor. Process until smooth. Continue with remaining tomato sauce.
  3. If not using all the sauce, allow it to cool completely and pour 1 to 2 cup portions into freezer plastic bags. This will freeze up to 6 months.
  
  

Directions

Preheat the grill pan and preheat the oven to 375 degrees F.
Place a rack over a large baking sheet. Cut the 2 ends off the eggplant. Cut the eggplants lengthwise, into 1/2-inch thick slices. Arrange eggplant slices onto rack. Sprinkle with sea salt to help remove excess moisture and any bitterness from the eggplants. Set aside for about 10 to 15 minutes. Rinse off the salt from the eggplants and pat dry with a towel. Spray hot grill pan liberally with vegetable spray and then place eggplant slices on the grill until lightly browned on each side and tender, about 4 minutes per side. Remove slices from the grill pan and allow to cool.
In a large bowl, beat eggs until lightly scrambled. Mix the ricotta in with the egg. Add mozzarella, 3 tablespoons of Parmesan cheese and toasted pine nuts and gently combine. Fold in basil just to combine. Do not overmix.
Place a tablespoon of the cheese mixture on 1 end of the eggplant and roll up tightly. Place the eggplant rollatini into a greased (with olive oil) 13 by 9-inch baking dish, seam side down. Continue with remaining eggplant. Evenly distribute the tomato sauce on top of the eggplant rollatini. Season with salt and pepper. Sprinkle with remaining 5 tablespoons of Parmesan cheese and bake for 15 minutes. When cooked, drizzle the top with extra-virgin olive oil.

Minestrone Soup

This is one of those recipes I have been making for years and always look forward to making it in the fall and throughout the winter season.

Ingredients:

3 TBSP olive oil
1 cup chopped onions
4-5 cloves chopped garlic
1 cup minced celery
1 cup cubed carrot
1 cup cubed zucchini
1 cup chopped green pepper
2 tsp. salt
1/4 tsp. black pepper
1 tsp. oregano
1/2 cup chopped parsley
1 tsp. basil
2 cups tomato puree
3 1/2 cups of vegetable stock or water
3 TBSP. dry red wine
1 1/2 cups of garbanzo beans
1 cup chopped fresh tomatoes

Preparation:

In a large soup kettle, saute garlic and onions in olive oil until they area soft and translucent. Add 1 tsp. salt, carrots, celery, mix well, Add oregano, black pepper and basil. Cover and cook over low heat, 5-8 minutes.  Add green pepper, zucchini, stock, puree, garbanzo beans and wine. Cover and simmer for 15 minutes. Add tomatoes and remaining salt.  Keep at lowest heat for 10 minutes. Serves with fresh parsley and parmesan.  

Prickly Pear Margarita

El Charro-Rita:  A classic Mexican specialty drink designed by Chef Charlotta Flores, owner of El Charro Cafe in Tucson, Arizona.

• 2oz Gold Tequila
• ¾ oz fresh lime juice
• ¼ oz fresh orange juice
• ½ oz Cheri’s Prickly Pear Syrup• ¼ oz Cointreau (I use Triple Sec)
• 1 Hot chili pepper, fresh or dried, seeded and diced  (optional)
• Ice
• Kosher salt

Combine all ingredients in a shaker. Allow ingredients to sit for 15 minutes. Add ice, shake and strain out peppers before serving. Moisten glass rim with lime juice and dip in salt. Enjoy!

Zucchini Tart

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• 1-1/4 cups all-purpose flour

• 10 TBSP. cold unsalted butter

• Kosher salt

• 1/2 tsp. white vinegar

• 1-1/2 lb. zucchini, trimmed and sliced into 1/8-inch-thick rounds

• Freshly ground black pepper

• 2 Tbs. extra-virgin olive oil

• 8 oz. plain goat cheese, softened 

• 1 tsp. chopped fresh lemon thyme

Preparation

• In a food processor, pulse the flour, butter, and 3/4 tsp. salt until the butter is the size of small peas. Add the vinegar and 3 to 4 Tbs. cold water, pulsing until the dough just comes together. Shape the dough into a 1-inch-thick disk; wrap in plastic and chill for 30 minutes. Roll the dough on a well-floured surface into an 11-inch round that’s 1/4-inch thick. Put the dough on a baking sheet, cover with plastic, and chill until ready to use, at least 30 minutes.
• In a colander, toss the zucchini with 2 tsp. salt and drain for 30 minutes. Gently squeeze the slices with your hands to release excess water and transfer to a medium bowl.Position a rack in the center of the oven and heat the oven to 400°F. 
• Toss the zucchini with 1 Tbs. of the olive oil and pepper to taste. In a small bowl, mix the goat cheese with the lemon thyme and salt and pepper to taste. Spread the cheese over the dough, leaving a 1/2-inch border. Arrange the squash rounds in tightly overlapping concentric circles all the way to the edge of the dough. (The rounds will shrink as they cook.) Drizzle with the remaining 1 Tbs. olive oil and bake until the zucchini is golden-brown, 40 to 50 minutes.

Baked Brie - NY Times

INGREDIENTS

• 1 piece of brie, 4 to 8 ounces, cold
• 1 sheet puff pastry, chilled but not frozen
• 2 tablespoons thick jam or marmalade, any flavor
• 1 egg beaten with 1 tablespoon water
• 1 tablespoon demerara sugar (optional)

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PREPARATION

1. Heat the oven to 400 degrees. Using a large chef’s knife, cut the white rind off the brie and discard (this works best when the cheese is very cold).
2. Roll the chilled dough to about 1/8-inch think. Transfer the rolled dough to a baking sheet covered with parchment paper. Place the brie at the center of the dough square and then spread the jam over the top of cheese. Drape the four corners of the dough, one at a time, across the brie to enclose it. If there is too much overlapping dough, trim the sides before draping. You want the dough to just cover the brie.
3. Brush the egg wash over the brie, making sure it does not pool where it meets the tray or it will stick. Sprinkle with the sugar if using. Bake on the middle rack of the oven for 35 to 45 minutes, until the pastry is golden brown and cooked through. Transfer to a wire rack and let cool for 8 to 10 minutes before serving warm.