Halibut Kebabs

Adapted from Sunset Magazine

We used this recipe A LOT when we came back from Alaska and had 20 pounds of halibut to eat!  We adpated it for our tiny, grill-less, NY apartment and used a broiler instead but this could easily be made on the grill as well!

1/4 cup olive oil

1 tbsp fresh rosemary, coarsely chopped

1 1/2 lbs halibut, boned and skinned, cut into small chunks

1 roll of crusty bread, cut into small cubes

3 oz pancetta, sliced very thin

4 kebab skewers, wooden or metal (make sure wooden skewers have been soaked)

salt and pepper

1. In a large bowl, combine olive oil, rosemary, and salt and pepper to taste.  Add halibut and crusty bread.  Toss to coat, then set aside for about 5 minutes.  

2. Skewer an end of 1 strip of pancetta, then alternate fish and bread cubes, weaving pancetta between them.  Repeat with remaining skewers.

3. Grill kebabs on the grill or under the broiler until fish is cooked through and bread is nicely browned.  

Mediterranean Salad

Adapted from Sunset Magazine

8 orzo pasta

2 cups cherry tomatoes, halved

1 cup fresh basil leaves, chopped

1 clove garlic, minced

1/4 cup pine nuts

1/2 cup kalamata olives, pitted and halved

4 oz feta cheese

2 cups spinach leaves

1 tbsp extra virgin olive oil

2 tbsp balsamic vinegar

salt and pepper

1. Cook orzo according to package directions

2. In a large bowl, combine tomatoes, basil, garlic, pine nuts, olives, feta, and spinach.  Add cooked orzo.

2. In a small bowl, whisk together oil, vinegar, and salt and pepper to taste.  Toss into the salad mixture.

Almond Oatmeal Scones & Quick Fig Jam

I made these on a rainy day so it was difficult to get a decent photo and they were so tasty they didn't last long enough to get a photo of the next day (seriously, they're that good!)  

Makes 8 scones

1 1/2 cups oats, quick or old fashioned

1/4 cup whole milk

1/4 cup heavy cream

1 large egg

1 1/2 cups unbleached all-purpose flour

1/3 cup brown sugar

Regular sugar for sprinkling over top of scones

2 teaspoons baking powder

1/2 teaspoon salt

10 tablespoons cold unsalted butter, cut into 1/2-inch cubes

1-7 oz. tube of almond paste

1. Heat oven to 375 degrees F. 

2. Spread the oats evenly on a baking sheet and toast in the oven until fragrant and lightly browned, 7 to 9 minutes; allow to cool

3. Increase the oven temperature to 450 degrees F. 

4. Line a second baking sheet with parchment paper. 

5. When the oats have cooled, measure out 2 tablespoons (for dusting the work surface and the dough) and set aside.

6. Whisk the milk, cream, and egg in a large measuring cup until incorporated; remove 1 tablespoon to a small bowl and reserve for glazing.

7. In a food processor combine flour, 1/3 cup brown sugar, baking powder, 

and salt and pulse until combined, drop the cold butter evenly over the dry ingredients and pulse until the mixture resembles coarse cornmeal.  Transfer ingredients into a large bowl.  

8. Cut tube of almond paste into small pieces and combine into flour/butter mixture with your hands until almond paste is spread throughout the flour mixture.  

9. Stir in the cooled oats. 

10. Pour in liquid ingredients and combine with a spoon.  Mixture should be fairly wet and easy to blend at this point.  

11. Mix the dough by hand in the bowl until the dough forms a large blended mass.

12. Dust the work surface with half of the reserved oats, turn the dough out onto the work surface and gently spread into a round circle, about 1 inch thick.  Dust the top with the remaining oats. 

13. Using a serrated knife, cut the dough into 8 wedges and set on 

the parchment-lined baking sheet, spacing them about 2 inches apart. 

14. Brush the surfaces of the scones with the reserved egg mixture and sprinkle lightly with sugar. 

15. Bake until golden brown, 12 to 14 minutes; 

Allow the scones to cool slightly before serving.

Quick Fig Jam

15 or so Brown Turkey figs, washed and halved 

Juice of half a lemon

Zest of half a lemon

1/4 cup sugar

3/4 cup sugar

Place the water and sugar in a small saucepan and cook over medium heat.  Once the sugar has melted, add the fig, lemon, and zest.  Let simmer for 40-50 minutes stirring periodically with a rubber spatula.  Keep an eye on the mixture so that the figs don't begin to burn.  Once the figs have broken down and the water has evaporated out of the pan the jam is done.  You can mush the figs in the pan as they cook to help them break up.  Cool completely and then transfer to a small jar.  This jam should last in the refrigerator for a few days.  

Coconut Vanilla Bean Shortbread (and Vanilla Sugar)

Adapted from Cooking Light

Cooking spray

2 cups all-purpose flour

1/4 cup cornstarch

1/4 teaspoon salt

1/2 cup butter, softened

1/2 cup extra virgin coconut oil

1/2 cup sugar

2 vanilla beans, split lengthwise

1. Preheat oven to 350

2. Line bottom and sides of a 13 x 9 inch baking pan with foil.  Coat the foil with cooking spray and set aside.

3. Combine flour, cornstarch, and salt in a large bowl; stir with a whisk.

4. Place butter in a medium bowl; beat with a mixer at medium speed until light and fluffy.  Add oil.  Beat with a mixer at medium speed until well blended.  Gradually add sugar, beating well and scraping down the sides of the bowl as you mix.  Scrape seeds from the vanilla beans and add seeds to butter mixture.*  Add flour mixture, beating at low speed until just blended.  Spoon dough into prepared pan.  Press into pan until you have reached an even thickness.  Bake at 350 for 30 minutes or until edges are lightly browned.  Cool slightly and cut.  

*Use discarded vanilla beans to make vanilla sugar!  

Gently pat dry the vanilla bean.  Using a small jar with a lid, place a vanilla bean and granulated sugar inside the jar and close.  Shake the jar to agitate the sugar around the bean.  Keep out on the counter and every day, agitate the jar to keep the sugar from caking.  After about 2 weeks, the sugar should be nicely flavored!  You can discard the bean or keep it in the jar. 

These make great hostess gifts!

Asparagus Carbonara

Adapted from Vegetarian Times

1 pound spaghetti

3 tbsp extra virgin olive oil

2 garlic cloves

1/2 pound asparagus, trimmed and cut diagonally into 1 1/2 inch slices

2 cups water, mixed with about 6 tbsp white vinegar (for poaching)

1 cup grated parmesan cheese

4 large eggs

Salt and pepper to taste

Chili pepper flakes to taste

1. Prepare pasta according to directions on the package.

2. Add oil to a large saute pan over medium heat and saute garlic and asparagus about three minutes (until asparagus is bright green and tender).  Season with salt.

3. Bring egg poaching water to a boil, then lower heat to remain just below boiling.  

4. Add drained pasta to saute pan with garlic and asparagus over medium heat and toss until pasta is coated.    Turn off heat and add in about 2/3 cup of cheese and toss again.  Season with salt, pepper, and chili pepper flakes to taste.

5. Poach eggs one at a time.  Cook until whites are set and yolks are still runny.  Remove with slotted spoon.

6. Scoop pasta into individual bowls; place an egg on top.  Garnish with remaining cheese.

7. Serve immediately, mixing up the pasta to spread the egg and yolk throughout.  

Roasted Banana Bars with Browned Butter Frosting

Adapted from Cooking Light

The original recipe calls for buttermilk instead of yogurt. I didn't have any on hand so I substituted an equal amount of yogurt. Also, if you don't have cake flour you can substitute all purpose flour. For every cup of flour, reduce the all purpose flour by 2 tablespoons and replace with 2 tablespoons of corn starch.

Bars:
3 ripe medium sized bananas
1/3 cup brown sugar
1 tbsp butter, chilled and cut into small pieces
2 1/4 cups cake flour
3/4 tsp baking soda
1/2 tsp baking powder
1/4 cup yogurt
1 tsp vanilla extract
1/2 cup butter, softened
1 1/4 cup granulated sugar
2 large eggs
Cooking spray

Frosting:
1/4 cup butter
2 cups powdered sugar
3 oz. cream cheese, softened
1 tsp vanilla extract

1. Preheat oven to 400 degrees.

2. To prepare bars, combine banana, brown sugar, and 1 tablespoon butter in a baking dish. Bake at 400 degrees for 35 minutes, stirring about halfway through. Cool slightly.

3. Reduce the oven temperature to 375 degrees.

4. Combine flour, baking soda, and baking powder in a medium bowl. Combine cooled banana mixture, yogurt, and 1 teaspoon vanilla extract in another medium bowl. Place 1/2 cup butter and granulated sugar in a large bowl, beat with a mixer at medium speed until well blended. Add eggs to granulated sugar mixture; mix well. Add flour mixture to sugar mixture alternating with banana mixture, beginning and ending with flour mixture.

5. Pour batter into a 13 x 9 inch greased baking pan. Bake at 375 degrees for 20 minutes or until a toothpick inserted in the center comes out clean. Cool.

6. To prepare frosting, melt 1/4 cup butter in a small saucepan over medium heat, cook until lightly browned. Cool slightly. Combine browned butter, powdered sugar, cream cheese, and 1 tsp vanilla extract in a medium bowl; beat with a mixer until smooth. Spread frosting over cooled bars.

Sloppy Joes, veggie style

Adapted from Rachael Ray Magazine

1 tbsp olive oil
1 yellow bell pepper, seeded and chopped
1 jalapeno, seeded and finely chopped
1 red onion, chopped
1 clove garlic, minced
2 15 oz. cans black beans, rinsed
1 tsp ground cumin
1 tsp ground coriander
salt and pepper
1 15 oz. can diced fire roasted tomatoes
1 tbsp brown sugar
splash of vinegar
Juice of 1 lime
4 kaiser rolls, lightly toasted
Banana Peppers
handful of cilantro, roughly chopped


1. In a large skillet, heat the oil over medium-high heat. Add the bell pepper, jalapeno, red onion, and garlic and cook, stirring until tender, about 7 minutes. Stir in the black beans, cumin, and coriander; season with salt and pepper.

2. In a small bowl, combine the tomatoes, brown sugar, and vinegar. Add to the black beans; simmer for a few minutes to allow the flavors to blend. Stir in the lime juice. Serve on the toasted bread, topped with banana peppers and cilantro.

* This recipe is great with sour cream and/or cheese. If you are looking to keep it vegan, you can omit these items or use soy versions.

Fried Rice

Adapted from Cooking Light

This recipe is quick and easy. It heats up really well so it's great for leftovers or to take for lunches during the week. I am not a fan of soy sauce so I don't add it in while cooking but you can always add it to the finished meal.

2 tablespoons olive oil
1 cup brown rice, cooked
1 garlic clove, minced
1 small knob of ginger, peeled and minced, if you don't have ginger on hand it's fine to omit, the recipe is still great without it!
2 eggs, lightly beaten
1/2 a red pepper, seeded and finely chopped
1/2 a carrot, grated
3-4 green onions
1/4 cup frozen or fresh peas
salt to taste

1. In a large skillet over medium-high heat, cook the garlic and ginger and 1 tbsp of oil for about 1 minute. Add the remaining tablespoon of oil and heat through. Add the eggs and scramble until just glossy. Add rice, stir-fry until hot. Add the vegetables and green onions and cook for about 2 minutes allowing the flavors to blend. Salt to taste.

Butternut Squash Sauce Pasta

Created by Mike

Ingredients:
2-3 Pound Butternut Squash
1 Small Onion finely chopped
1 Clove Garlic finely chopped
1 Tbsp. Fresh Sage finely chopped
2 Cups Whole Milk
2 Tbsp. Butter
Olive Oil
Salt
Pepper
1/4 Tsp. Nutmeg
1 lb. Pasta
Shredded Parmesan Cheese

1. Preheat the oven to 350 degrees.
2. Cut the Butternut Squash in half length wise and scoop out the seeds. Rub Olive Oil on the Squash flesh and place cut side down on a baking sheet. Cook until tender about 45 minutes. Once soft remove from oven and let it cool.
3. Begin the Pasta to boil and cook according to the package/directions.
4. In a large pan melt the butter and saute Garlic and Onion until soft, about 6 minutes on low to medium heat. Using a fork shred the Butternut Squash from it's skin into the pan with the Garlic and Onion. Season with Sage, Salt and Pepper. On low, slowly stir in the milk until it starts to blend with the Squash. Add more or less milk depending on how thick you would like your sauce to be. Once your sauce is fully combined serve over the Pasta with shredded Parmesan Cheese.

*For a creamier sauce you can also substitute Heavy Cream for the Milk or a combination of both.

Vegetable Ribbon Pasta

Adapted from Rachael Ray Magazine

8 oz pappardelle pasta
1 1/2 tbsp butter
1 clove garlic, minced
2 large carrots, halved crosswise and thinly sliced lengthwise
1 small onion, halved lengthwise and thinly sliced crosswise
2 zucchini, halved crosswise and thinly sliced lengthwise
1/2 cup heavy cream
1 tbsp fresh tarragon, chopped
salt and pepper
parmesan cheese

1. In a large pot of boiling water cook the pasta according to package directions. Drain, reserving 1/2 cup of the pasta cooking water.

2. In a large skillet, melt the butter and cook the garlic over medium high heat. Add the carrots and onion, seasoning with salt and pepper. Cook until tender but still crisp, about 7 minutes. Add the zucchini and cream and bring to a boil. Lower the heat and simmer, stirring until the sauce is thickened, about 5 minutes. Stir in the tarragon. Add the pasta and reserved cooking water. Toss to coat. Top with freshly grated parmesan cheese.

Mango and Black Bean Salad

This salad is quick and easy to put together and can be served as a side dish or it makes a great week night meal for two. The salad is great served hot or cold.

Adapted from Cooking Light

1 mango, peeled and chopped
1 cup green onions, sliced
3 tablespoons cilantro, finely chopped
2 tablespoons fresh salsa
The juice of 1 lime
2 tablespoons extra virgin olive oil
Salt and pepper to taste
1 15 oz can black beans, rinsed and drained
1 cup brown rice, cooked

1. Combine first 8 ingredients in a large bowl. Toss gently to mix.

2. Serve over hot rice

Gnocchi with Spinach & White Beans

Adapted from Eating Well

1 teaspoon olive oil

1 16 oz package frozen gnocchi

1 medium yellow onion, thinly sliced

4 cloves garlic, minced

1/2 cup water

6 cups spinach

1 15 oz can diced tomatoes

1 15 oz can white beans, rinsed

1/4 teaspoon freshly ground pepper

1/2 cup shredded mozzarella cheese

1/4 cup finely shredded Parmesan cheese

1. Prepare gnocchi according to package directions.  Transfer to a bowl.

2. Heat oil in a pan over medium heat.  Add onion and cook for about 2 minutes.  Stir in garlic and water.  Cover and cook until the onion is soft, 4 to 6 minutes.  Add spinach and cook, stirring until it starts to wilt, 1 to 2 minutes.  Stir in tomatoes, beans, and pepper and bring to a simmer.  Stir in the gnocchi and sprinkle with mozzarella and Parmesan.  Cover and cook until the cheese is melted and the sauce is bubbling, about 3 minutes.

Ginger-Cumin Infused Carrot Zucchini & Chickpea "Pasta"

This is a super easy and tasty meal to put on the table during the work week. This meal would be a great in the middle of summer when it's hot outside and the zucchini and squash are growing rampant in the garden!

Adapted from Sunset Magazine

2 zucchini and 1 summer squash
2 carrots
1 onion
1 garlic clove, minced
2 tablespoons olive oil
1 cup vegetable broth
1 15 oz can chickpeas, drained and rinsed
1 tablespoon fresh ginger, peeled and grated
1 teaspoon ground cumin
freshly ground pepper and salt to taste

1. Using a vegetable peeler, slice zucchini, squash, and carrots into long, fettuccine like strips. Set aside.

2. Meanwhile, slice the onion into very thin pieces. Heat oil in a large saucepan over medium heat and add garlic and onion. Allow the strips of onion to gently sweat until soft, about 5 minutes.

3. Add the broth, then zucchini, squash, and carrots. Allow the vegetables to cook for about 3 to 4 minutes. Add chickpeas, ginger, cumin, salt, and pepper.

4. Simmer for about 5 to 6 minutes. Adjust seasonings as needed. Serve hot.

Chocolate Chip Cookies, with a twist

It's a cold and rainy Sunday night and I've been craving a chocolate chip cookie all weekend so I figured tonight would be a perfect night to make them.  I avoided my usual go-to chocolate chip cookie recipe because I'm a little tired of it and if you don't have whole wheat pastry flour the dough can get crumbly and hard to work with.  

I went through my cookbooks looking for a traditional recipe but most of the ones I found called for shortening, yuck.  I finally came across one that didn't call for it so I used it and added my own little twist with some hazelnut flour.  We had a bag of it from a dessert pizza recipe that didn't pan out (no pun intended!) and I have been wanting to bake with it.  It gave the cookies a nice and subtle nutty flavor.

Chocolate Chip Cookies 

Adapted from The Good Housekeeping Cookbook

1 cup all purpose flour

1/4 cup hazelnut flour

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 cup butter (1 stick), softened

1/2 cup brown sugar

1/4 cup granulated sugar

1 large egg

1 teaspoon vanilla extract

1/2 cup high quality baking chocolate (I use Scharffen & Berger semi-sweet baking bars), chopped 

1. Preheat oven to 375 degrees.  

2. In a small bowl, combine flour, baking soda, and salt.

3. Using a stand mixer on medium speed, beat butter and brown and granulated sugar until light and fluffy.  Beat in egg and vanilla until combined.  Reduce speed to low, beat in flour mixture until blended.  Stir in chocolate chips.

4. Drop dough by rounded tablespoons onto parchment lined baking sheets, spreading the dough 2 inches apart.  Bake until golden brown, about 10 minutes.  Transfer cookies to wire racks to cool completely.

5. Repeat with remaining dough.

Saag

1 tablespoon vegetable oil
16 oz fresh spinach, chopped
1 jalapeno, chopped
1 tsp salt
1 medium onion, finely chopped
2 tsp garlic, minced
15 oz can stewed or chopped tomatoes
3-4 potatoes, peeled and cubed
1/2 cup water

Spice Mixture
1 tsp salt
3 tsp coriander
2 tsp cumin
1/2 tsp turmeric
1/2-1/4 tsp cayenne pepper
1/2 tsp grama masala

1. Heat oil over medium heat. Add jalapeno and 1 tsp salt. Cook until reduced, strain and set aside.

2. Boil potatoes until fully cooked and set aside.

2. Heat oil over medium heat. Saute onion and jalapeno , cook until softened, then add garlic. Add tomatoes and cook on medium heat until the pieces begin to break down, about 5 minutes. Add the spice mixture and a half a cup of water, stir and continue to cook until all the pieces are broken down, another 5 minutes. Add the spinach and potatoes, stir until combined. Continue to cook the mixture for 15 minutes on medium to low heat, until the tomato and spinach are fully integrated. Add more spice as necessary.

Baked Falafel Sandwiches

Adapted from Cooking Light

Tzatziki sauce:

1 cucumber, shredded, seeded, and strained of liquid

1 small Greek yogurt

1 garlic clove, minced

Pinch of salt

Falafel:

3/4 cup water

1/4 cup uncooked bulgur

3 cups cooked chickpeas (a little less than 2 15 oz. cans)

1/2 cup chopped fresh cilantro

1/2 cup chopped green onions

1/3 cup water

2 tablespoons all-purpose flour

1 tablespoon ground cumin

1 teaspoon baking powder

3/4 teaspoon salt

1/2 teaspoon ground red pepper

Dash of Cayenne pepper

3 garlic cloves

Cooking spray

Pita bread

Tomatoes, sliced

Lettuce, shredded

Chopped fresh cilantro (optional)

1. To prepare tzatziki, combine the first three ingredients, stirring until blended.  Chill until ready to serve.

2. To prepare falafel, bring 3/4 cup water to a boil in a small saucepan; add bulgur to pan. Remove from heat; cover and let stand for 30 minutes or until tender.  Drain and set aside.  

3. Preheat oven to 425 degrees.

4. Combine chickpeas and the next 9 ingredients in a food processor; pulse until well blended and smooth.  Spoon chickpea mixture into a large bowl and stir in the bulgur.  

5. Divide the mixture into 12 equal portions; shape each portion into a 1/4 inch thick patty.  Place the patties on a baking sheet coated with cooking spray.  Bake at 425 degrees for 10 minutes on each side or until browned.  Top each pita with falafel, tomato slices, lettuce, tzatziki and cilantro

Potato, Fennel, and Leak Soup

5 thin slices of pancetta, cubed

1 small yellow onion, chopped

2 cloves of garlic, minced

3 leeks, washed and well chopped

1 bulb of fennel, chopped

3 lbs of yukon gold potatoes, peeled and cubed

2 bay leafs

1 32 oz box of vegetable broth

salt and pepper to taste

water

1 cup whole milk

In your soup pot, cook the pancetta until crispy.  Remove and set aside to drain on a paper towel. Add the onion, leeks, garlic, fennel, bay leaves, and salt and pepper and cook over medium heat until soft. Add the potatoes, vegetable broth, and enough water to cover the ingredients.  Cover and simmer over low heat for an hour.  Remove from heat and blend the soup with a hand blender until it has reached a smooth consistency.  Put the soup over low heat and add the milk.  Stir until heated through.  Serve the soup with the sprinkled pancetta crumbs on the top.

We also made homemade garlic bread to serve with the soup, it's delicious and very easy to make.  Simply toast some bread, once toasted, rub a garlic clove over each piece and spread with butter.  Enjoy!