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.