Recipes

Jessica’s Basque Chicken Stew
 
6 slices of bacon, diced
8 ounces mushrooms, sliced
1 green pepper, diced
1 jar piquillo peppers drained and cut in bite size strips
1 bunch green onions sliced in 1/2″ pieces, about half of greens included
4-6 chicken thighs (depending on size) cut in small chunks
1 half can black olives (drained), cut in half
2 Tablespoons balsamic vinegar
3 Tablespoons tomato paste
1 (14.5 oz) can tomatoes with their juice
~1 cup chicken broth
1 teaspoon dried marjoram
1/2 teaspoon salt
1/4 teaspoon black pepper
In a large skillet or pan saute bacon until crisp.  Drain on paper towels and discard most of the grease.  Saute chicken chunks in remaining grease until mostly cooked.  Remove from pan,  Add mushrooms, green pepper, piquillo pepper and green onions and saute for 3 minutes.  Add the vinegar and cook 1 minute longer, scraping up the browned bits from the bottom of the pan.  Add chicken broth as needed.
Add the bacon, chicken and black olives.  Bring to a boil and simmer for 30 minutes or until fully cooked.  Adjust seasoning as needed.

Jessica’s Lemon Ricotta Cake

Italian Lemon Ricotta Cake | Light & Moist Recipe

Deb’s Vegan POWER MUFFIN r

First whip up these ingredients in a mixer or processor:
8 ounces firm tofu
¾ c. tahini
1-1.5 c. brown sugar
1 cup dates Then set this mixture aside.

—later, blend in ½ c. apple juice or cider before adding more

The “more” —2nd bowl:
2.5 c. whole wheat flour
[or ½ c. almond flour + 1 c. rice flour
+ 1 c. gluten-free flour minus 2 t.
plus 1.5 t. xanthum gum
1 c. cooked brown rice
½ c. sunflower seeds *
[*or use what’s in your cupboard:
maybe a ½ c. mix: pine nuts, pumpkin seeds & chia as substitute]
½ c. sesame seeds
½ c. flax seeds
½ c. oats
½-1 t. cinnamon
½ t. cloves [+ maybe nutmeg or ginger]
1.5 t. salt
1 t. baking soda
add all this to Mix-1 + juice
Mix by hand til barely moistened.
Scoop –and smooth—into lined muffin pans or greased cups.
Bake at 350̊̊ until muffin springs back or toothpick is almost dry,
15-20 minutes. Makes over a dozen regular sized + little ones.

Tasty with goat cheese or a hint of red-pepper jelly.

Jessica’s Vanilla Flan (serves 6)

1/4 c. water
1/2 c. sugar
3 large eggs
a 14-oz. can nonfat sweetened condensed milk (doesn’t have to be nonfat)
1 1/2 c. skim milk (can use any type of milk)
1 Tablespoon vanilla

  • Preheat oven to 325 degrees
  • In a small heavy saucepan bring water and sugar to boil, stirring until sugar is dissolved.  Boil syrup, without stirring, until golden caramel.
  • Pour caramel into a greased 1/1/2 qt. souffle dish (or similar) tilting to coat bottom and side of dish.
  • While the syrup is boiling, whisk together eggs, condensed milk, skim milk and vanilla in a large bowl until smooth.
  • Pour mixture into prepared pan.
  • Put dish in baking pan and add enough hot water to pan to reach halfway up side of the dish.
  • Bake flan in middle of oven for 75 minutes, or until just set but still trembles slightly.  (Flan will set as it cools.)
  • Remove flan from baking pan and cool in dish on a rack.
  • Chill flan, covered until cold, at least 4 hours and up to 1 day.
  • Run a thin knife around the edge of the dish and invert flan onto plate.

Laura’s Lemon Garlic Kale Salad

INGREDIENTS

  • 2 cups sliced almonds
  • ⅓ cup freshly squeezed lemon juice(from 2 to 4 lemons)
  •  Kosher salt
  • 1 ½ cups extra-virgin olive oil
  • 4 cloves garlic, crushed with the flat side of a knife, peeled and left whole
  • 10 to 12 ounces washed and dried kale leaves, thick stems removed (weight after trimming)
  • 1 ½ cups freshly grated Parmesan(optional)
  1. In a toaster oven or skillet, toast almonds until golden brown and fragrant. Set aside to cool.
  2. In a bowl, combine lemon juice and 1 heaping teaspoon salt. Slowly whisk in olive oil. Add garlic cloves and set aside to steep.
  3. Working in batches, cut the kale into thin ribbons: gather a large handful of leaves, bunch together tightly, and use the other hand to slice into 1/4-inch-thick pieces. This need not be done very precisely or neatly; the idea is to end up with a kind of slaw. (Recipe can be made up to this point 1 day ahead. Keep kale and dressing refrigerated separately.)
  4. Place chopped kale in a very large bowl. Sprinkle surface with almonds and then with cheese, if using. Remove and discard garlic cloves from dressing. Pour half the dressing over the salad and toss. Taste for dressing and salt and add more as needed, tossing to coat thoroughly. Serve within 1 hour.

Mary Ann’s Tagine-Style Lamb Stew (NYT Cooking)

Ingredients

  • 2 pounds lamb shoulder
  • 2 tablespoons unsalted butter
  • 1 small onion, grated (about 1/3 cup)
  • 4 cloves garlic, minced
  • 1 teaspoon black pepper
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • ½ teaspoon red pepper flakes
  • ¼ cup apricot preserves
  • ⅓ cup red wine vinegar
  • 1 20-ounce can chickpeas, drained and rinsed
  • 2 cups chicken stock
  • ¼ cup raisins
  • ¼ cup chopped fresh parsley
  • 2 tablespoons lemon juice
  • Cooked couscous, for serving

Preparation

  1. Trim excess fat from the lamb and cut into 1-inch cubes.
  2. In a Dutch oven or other large, heavy-bottomed pot, melt the butter over medium-low heat. Add the lamb, onion, garlic, pepper, salt, cinnamon, coriander, cumin, red pepper flakes, apricot preserves and vinegar and cook, stirring frequently, until the aroma of the spices is strong, about 5 to 7 minutes. (Do not allow the meat to brown.)
  3. Add chickpeas and stock, bring just to a simmer, then reduce the heat to low, cover and simmer gently until the lamb is very tender, about 1 hour 15 minutes.
  4. Add the raisins and continue to cook, uncovered, until they are nicely plumped, about 10 minutes more. Remove from heat, stir in the parsley and lemon juice, and serve with couscous.

Jessica’s  Braised Chicken with Salami and Olives (NYT Cooking) 

4-6 servings

  • 1 (3 1/2- to 4-pound) chicken, cut into 10 pieces (use boneless thighs)
  • 2 teaspoons kosher salt
  • ¾ teaspoon black pepper
  • 3 tablespoons olive oil
  • 1 medium onion, thinly sliced
  • 5 garlic cloves, thinly sliced
  • ½ fennel bulb, thinly sliced
  • 1 rosemary branch, about 8 inches
  • 1 ¼ cups diced salami (see note)
  • 1 cup pitted green olives, rinsed and cut in half (see note)
  • 1 teaspoon dried oregano
  • ½ teaspoon red pepper flakes
  • ½ cup dry white wine
  • 2 tablespoons tomato paste
  • 2 tablespoons all-purpose flour
  • 2 ¼ cups chicken broth
  • 4 bay leaves
  •  Juice of 1 lemon
  1. Heat oven to 375 degrees. Season chicken with salt and pepper. Heat olive oil in a large skillet over medium heat and sear chicken in 2 batches until golden brown, about 7 minutes per side. Transfer cooked chicken to a 9-by-13-inch baking dish or another large, shallow casserole.
  2. Add onions to skillet and cook in the rendered chicken fat until brown, stirring, about 4 minutes. Add garlic, fennel, rosemary branch, salami, olives, oregano and red pepper flakes. Pour in wine and simmer to reduce, scraping the bottom of the pan. Add tomato paste and cook for 5 minutes. Add flour and cook, stirring to incorporate, for another 2 minutes.
  3. Pour in chicken broth in batches and stir to incorporate. Bring to a simmer over medium heat and cook until slightly thickened, 2 to 3 minutes. Stir in bay leaves and lemon juice.
  4. Pour sauce over the chicken in the baking dish and roast in the oven, basting every 30 minutes, until chicken is very tender, about 1 1/2 hours. Discard bay leaves and rosemary. Serve chicken warm, with plenty of sauce.

Sandy’s Taco Soup

  • 1 lb ground beef
  • 1/4 c. diced onion
  • 1 (16 oz) can stewed tomatoes
  • 1 (12 oz) can corn
  • 1 (16 oz) can kidney beans, undrained
  • 1/2 c. taco sauce
  • 2/3 tsp chili powder
  • 1/3 tsp garlic powder
  • 3/4 c. shredded cheese
  • 1/3 c. sour cream
  • corn chips

Brown beef and onions in large saucepan. Drain. Add taco sauce, tomatoes, beans, corn, chili powder and garlic powder. Mix well. Bring to a boil and simmer, covered, for 15 minutes. Thin with water or chicken stock if desired.

Serve with cheese, sour cream and corn chips.

Dinner at Laura’s 6/7/2016

Cold Poached Salmon with Cilantro Lime Sauce

INGREDIENTS

  • 2 pounds salmon fillets
  • ½ bottle dry white wine
  • 2 to 3 cups fish stock
  1. If you do not have a fish poacher or large pan, cut the salmon into 2 or 3 pieces, and place in a pan large enough to hold the pieces without folding. Pour in the wine and stock, adding water if necessary to cover the fish. Place parchment or a double thickness of wax paper on top of the fish. Cover, and bring to a boil. Reduce to a simmer, and cook according to the Canadian rule: measure the fish at its thickest point, and cook 8 minutes to the inch.
  2. Remove from the heat, uncover, and allow the fish to cool in the liquid. Remove the fish, discard the skin, then cover the fish with plastic wrap, and chill, overnight if desired.

Cilantro Lime Sauce – Makes 3 cups

  • 1 cup mayonnaise
  • 1 cup Greek yogurt
  • 1 cup cilantro (some stems are okay)
  • 1 tablespoon extra virgin olive oil
  • Juice of 2 limes
  • Pinch of salt

Blend all ingredients to mix in cilantro. Chill and serve over salmon, fish tacos,or as a salad dressing.

Spicy Quinoa Salad with Broccoli, Cilantro and Lime NYT Cooking

INGREDIENTS

  • 2 ½ cups cooked quinoa
  • 1 ½ cups steamed broccoli florets (about 1/3 of a crown), steamed for 4 to 5 minutes then separated into smaller florets
  • ½ cup chopped cilantro
  • 1 to 2 tablespoons toasted pumpkin seeds (to taste)
  • 1 ½ to 2 teaspoons minced serrano or jalapeño chili (to taste)
  • ¼ cup split red lentils, soaked for 2 hours or longer and drained (optional)
  • 1 ounce crumbled feta cheese (1/4 cup)
  • Freshly ground pepper
  • 3 tablespoons fresh lime juice
  • Salt to taste
  • 1 garlic clove, minced or pureed
  • 6 tablespoons extra-virgin olive oil
  • **2 hard-boiled eggs
  • **1 avocado, sliced

PREPARATION

  1. In a large bowl, combine quinoa, broccoli, cilantro, pumpkin seeds, minced green chile, red lentils if using, feta and freshly ground pepper. Toss together.
  2. In a small bowl or measuring cup whisk together lime juice, salt, and garlic. Add olive oil and whisk until amalgamated. Add to salad and toss together well. Taste and adjust seasoning.
  3. **I left out this part. Put hard-boiled eggs through a sieve and sprinkle over salad. Season if desired with salt and pepper. Garnish each serving with a few slices of avocado.

Dinner at Mary Ann’s 3/31/2016

Slow-Cooker Cassoulet by Mark Bittman

Ingredients

  • ½ pound dried small white beans, like pea or navy
  • 4 cloves garlic, peeled and crushed, plus 1 tablespoon minced garlic
  • 1 medium-large onion, chopped
  • 2 carrots, peeled and cut into chunks
  • 2 cups cored and chopped tomatoes, with their juice (canned are fine)
  • 3 or 4 sprigs fresh thyme or 1/2 teaspoon dried thyme
  • 2 bay leaves
  • ¼ pound slab bacon or salt pork, in 1 piece
  • 4 sweet Italian sausages, about 3/4 pound
  • 1 pound boneless pork shoulder
  • 2 duck legs
  • Chicken, beef or vegetable stock, or water, or a mixture, as needed
  • Salt and freshly ground black pepper to taste
  • 1 cup plain bread crumbs, optional
  • Chopped fresh parsley for garnish

Preparation

  1. Combine beans, crushed garlic, onion, carrots, tomatoes, thyme, bay leaves and meats in a slow cooker, and turn heat to high. (If you like, brown sausage and duck legs in a skillet before adding.) Add stock or water to cover by 2 inches. Cover and cook until beans and meats are tender, 5 to 6 hours on high heat, 7 hours or more on low.
  2. When done, add salt and pepper to taste, along with minced garlic. If you like, remove cassoulet from slow cooker, and place in a deep casserole; cover with bread crumbs and roast at 400 degrees until bread crumbs brown, about 15 minutes. Garnish and serve.

Cheese Grits, Charlotte Latin School Cookbook

Ingredients

  • 1 cup regular grits (I use Bob’s Red Mill Polenta Corn Grits)
  • 1 cup milk
  • 1 stick butter
  • 1 c chopped sharp cheddar
  • 2 eggs
  • salt, black pepper, red pepper, garlic powder, onion powder, all to taste
  • 1/2 cup grated Parmesan

Preparation

After cooking grits in salted water as per package directions, add butter and cheese. Mix well. Beat eggs and milk together and combine with grits mixture. Season to taste. Pour into well-greased 2 qt. casserole and top with Parmesan. Bake until bubbly at 350 degrees for 50 to 60 minutes. Serves 6-8. Betty Dale Archer (Mrs. J.M., III)