Szechuan Noodles

These noodles hit all the marks! They are delicious, good for you and kid friendly! You can turn this into a main dish by adding either gilled chicken or salmon, or for vegetarians, grilled tempeh.

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Ingredients:

1 box regular or protein enriched linguini
water as needed
kosher salt
1/2 cup reduced fat peanut butter
1/4 cup soy sauce
1/4 cup water
2 tablespoons rice vinegar
2 tablespoons roasted or toasted sesame oil
1 tablespoon teriyaki sauce
1 tablespoon honey
2 cloves fresh garlic, minced
1/4 teaspoon fine sea salt
1/8 teaspoon ground ginger
1 tablespoon canola or olive oil
15 snow peas, each sliced in half lengthwise
5-6 shiitake mushrooms, brushed clean, stems discarded, sliced
1 red bell pepper, seeded, sliced into very thin 1/8 inch strips
1/4 cup shredded carrots
2 scallions, roots trimmed and discarded, thinly sliced (optional)

Directions:

1) Cook the pasta in a large pot of salted water, according to package directions until al dente. Drain and rinse under cold water to stop the cooking process.
2) In a small pot, whisk the peanut butter, soy sauce, 1/4 cup water, vinegar, sesame oil, teriyaki sauce, honey, garlic, salt and ginger. Heat over medium heat and whisk until smooth and warm.
3) Heat the oil in a large skillet over medium heat. Sauté the veggies for 5-6 minutes until shiny and slightly limp.
4) In a large bowl toss the linguini with the peanut sauce and vegetables. Serve hot or at room temperature. If served at room temperature the sauce will thicken.

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Pea Pesto and Burrata Crostini

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Ingredients:

1 (10 ounce) package of froazen peas, thawed, or 10 ounces fresh peas, blanched and cooled
1/3 cup fresh basil leaves
1/3 cup fresh mint leaves
1 clove garlic, peeled
1/2 teaspoon red pepper flakes
Kosher salt and freshly cracked pepper

For the Crostini:

1 baguette, cut into 1/2 inch slices
Olive oil
2 cloves garlic

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For assembly:

6 ounces Burrata cheese
Pea tendrils or extra basil and/or mint

To make the pesto:

In a large food processor, combine the peas, basil, mint, garlic, lemon juice and red pepper flakes and season with salt and pepper. Pulse for 45 seconds until the peas are broken down and chunky.

Taste and adjust seasonings.

To make the crostini:

Heat a griddle or large skillet over medium high heat>
Generously drizzle the baguette slices with oil on both sides. Using tongs, transfer the slices of bread to the hot griddle and toast for a few minutes, until golden brown. Flip and toast the bread on the other side for a minute more. Remove the griddle and set aside. Carefully rub the garliciver the tasted bread.

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To assemble:

Slather 2 tablespoons of the pea pesto on top of each crostini. Add a tablespoon or two of burrata cheese and garnish with the pea tendrils, mint or basil leaves.

 

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Raw Date Bars

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If you're anything like me, you are constantly on the go. These raw date bars are full of so many good things that I pop a small one into my mouth whenever I need a quick pick me up, without the guilt!

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Ingredients:

1 cup Quick Oats
4 tbsp Chia Seeds
1/4 cup Sunflower Seeds
1/4 cup pumpkin seeds1/4 cup hemp seeds
1/4 cup Coconut Oil
10 Dates, Seeded and Chopped1/4 cup walnuts (optional)
Unsweetened Coconut Flakes for Topping

Directions:
1) Preheat oven to 350 degree Fahrenheit.
2) Mix the oats, chia seeds, hemp seeds, pumpkin seeds,  sunflower seeds and coconut oil together in a bowl, evenly coating the granola mixture with the oil. Spread on the parchment paper.
3) Bake for 15 minutes, stir, and then bake for 15 minutes more, or until golden brown.
4) Let cool for five to ten minutes.
5) To create the bars, mix the warm granola with the chopped dates in a large bowl and stir with a large wooden spoon, cutting the mixture together until it is completely combined. Add the walnuts for extra crunch if desired. 
6) Line a glass dish with parchment paper, and evenly press the date and granola mix into the prepared dish. Sprinkle coconut flakes on top.
7) Cover the top with plastic wrap, and freeze the bars for two to three hours.
8) Slice and serve.
9) To store, wrap the bars in parchment paper and store in the refrigerate.

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Old Fashioned Banana Cake

 Ina Garten's recipe for Banana Cake is ridiculously good! The addition of the orange rind is what makes it so good.

Ina Garten's recipe for Banana Cake is ridiculously good! The addition of the orange rind is what makes it so good.

Ingredients:

  • 3 very ripe bananas, mashed
  • 3/4 cup granulated sugar
  • 1/2 cup light brown sugar, lightly packed
  • 1/2 cup vegetable oil
  • 2 extra-large eggs, at room temperature
  • 1/2 cup sour cream
  • 1 teaspoon pure vanilla extract
  • Grated zest of 1 orange
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1/2 cup coarsely chopped walnuts (optional)
  • Cream Cheese Frosting, recipe follows
  • Walnut halves, for decorating (optional)

Cream Cheese Frosting:

  • 6 ounces cream cheese, at room temperature
  • 6 tablespoons (3/4 stick) unsalted butter, at room temperature
  • 1 teaspoon pure vanilla extract
  • 2 1/2 cups sifted confectioners' sugar (1/2 pound)
  •  
  • Directions:
  • Preheat the oven to 350 degrees. Grease and flour a 9 by 2-inch round cake pan. 

    In the bowl of an electric mixer fitted with the paddle attachment, mix the bananas, granulated sugar, and brown sugar on low speed until combined. With the mixer still on low, add the oil, eggs, sour cream, vanilla, and orange zest. Mix until smooth. 

    In a separate bowl, sift together the flour, baking soda, and salt. With the mixer on low, add the dry ingredients and mix just until combined. Stir in the chopped walnuts, if using. Pour the batter into the prepared pan and bake for 45 to 50 minutes, until a toothpick inserted in the center comes out clean. Cool in the pan for 15 minutes, turn out onto a cooling rack, and cool completely. 

    Spread the frosting thickly on the top of the cake and decorate with walnut halves, if using.

    Cream Cheese Frosting:

    Mix the cream cheese, butter, and vanilla in the bowl of an electric mixer fitted with the paddle attachment on low speed until just combined. Don't whip! Add the sugar and mix until smooth. 

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Chicken Spinach Burgers

These are hands down the best chicken burgers I have ever tasted. They are packed with flavor and the spinach gives them a boost of iron!

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Ingredients:

2 pounds ground chicken (dark or white meat)
1 packeage (10 oz) frozen chopped spinach, thawed and squeezed of excess liquid.
1 large egg
1/2 teaspoon ground nutmeg
1 teaspoon Worcestershire sauce
3 tablespoons tomato ketchup or tomato paste
1/4 cup dried bread crumbs or panko
Kosher salt and freshly ground pepper
 

Directions:

In a large bowl, combine chicken, spinach, egg, nutmeg, Worcestershire sauce, ketchup, bread crumbs, 1 teaspoon salt and 1/4 teaspoon pepper. Use your hands to mix thoroughly. Cover and refrigerate for 15 minutes to allow the mixture to firm up.
Form the meat mixture into small patties, using about 1/4 cup of the meat mixture per patty and making each patty about 2 1/2 inches thick. If the mixture is super sticky, wet your hands before forming the patties.


If cooking indoors: Preheat the oven to 450° F. Place the patties on a baking sheet. Roast until cooked through, about 20 minutes. If you have a stove top grill pan, you can grill  them on medium high heat for 1-2 minutes on each side, just to get some nice grill marks, and then finish cooking them in a 400° oven for about 12 minutes.


If grilling outdoors: Prepare a medium-hot fire in a charcoal or gas grill. Grill the burgers, turning once, until cooked through, about 4 minutes per side. Serve the burgers right away.

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Wild Rice Pilaf

This is a wonderful recipe that is the perfect accompaniment to any meal. This recipe is taken from one of my favorite cookbooks, "Cooking With Laura," by Laura Vitale. 

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Ingredients:

1 tablespoon olive oil
1 tablespoon unsalted butter or margarine
1 shallot, diced
6 ounces cremini mushrooms, coarsely chopped
1/2 teaspoon slat
1/4 cup dry white wine, such as pinot grigio
1 cup wild rice
3 cups low sodium chicken broth
1 teaspoon poultry seasoning
1/2 cup long grain white rice
Salt and freshly ground black pepper

Directions:

1) Put a 3 quart saucepan over medium heat. Add the oil and butter or margarine and let them get hot.
Add the shallot, celery, carrot, mushrooms and salt. Cook, stirring frequently, until the vegetables soften, 5-7 minutes.
2) Add the wine to the pan and simmer, stirring, until it has mostly evaporated. Add the wild rice, stirring to coat the grains with the vegetable. Add the broth and poultry seasoning. Bring the mixture to a boil, cover, reduce the heat to medium-low and simmer for 25 minutes.
3) Stir in the white rice, cover and cook until all the rice is tender, about 20 minutes.
4) Fluff the rice with a fork, add salt and pepper to tasted and serve. 

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Flourless Chocolate Cake

 I apololize for this image, but it was taken from a video that I shot of the preparation of this cake. Suffice to say that you are going have to trust me on this one; this cake is a winner for so Many reasons.  It is fabulous either frosted or on its own, is both gluten and dairy free. And it is much easier to prepare than it looks! If you decide not to frost it, please mind the baking time so that the top of the cake does over-darken.

I apololize for this image, but it was taken from a video that I shot of the preparation of this cake. Suffice to say that you are going have to trust me on this one; this cake is a winner for so Many reasons.  It is fabulous either frosted or on its own, is both gluten and dairy free. And it is much easier to prepare than it looks! If you decide not to frost it, please mind the baking time so that the top of the cake does over-darken.

Ingredients:

10 eggs, separated
16 oz best quality dark chocolate. 
1 1/3 cups sugar
1 1/3 cups unsalted butter or margarine
2 cups ground almond (almond flour)
 

Instructions:

Preheat the oven to 350°F. Grease and line the base and side of a springform cake pan.
Whisk the egg whites until stiffpeaks form, then set aside.
Melt the chocolate, sugar and butter in a double boiler or in a heatproof bowl over a saucepan of simmering water. Once melted, stir thoroughly to combine. Remove the chocolate mixture from the heat and allow it to cool a little, then mix in the ground almonds. 
 Beat the egg yolks into the chocolate mixture, a little at a time. Stir two spoonfuls of the egg whites into the chocolate to lighten it, then gently fold in the remaining egg whites. Pour into the prepared cake pan and bake for 40 minutes or until cooked through. Allow to cool before removing from the cake pan. 

Frosting (optional)

1/2 cup butter or margarine
4 tablespoons coca
2 cups icing sugar
Hot coffee to make thinner. 



 

 

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Passover Komish/Mandel Broit (Biscotti)

Whatever you call it, Komish Broit, Mandel Broit, Mandel Bread or Biscotti, there is nothing more satisfying than one of the above with a cup of tea. During Passover, the ingredients are specifically designed to exclude flour, baking powder or other ingredients which are not Kosher for Passover.  Here is my mother's tried and true recipe for what we call Komish Broit. 

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Ingredients:

3 eggs
3/4 cup granulated ssugar
3/4 cup vegetable oil
2 tbsp potato starch
3/4 cup almonds, chopped
1/2 tsp salt
1 tsp cinnamon
3/4 cup cake meal
1/4 cup matzo meal
 Topping:

1/2 cup granulated sugar
1 tbsp cinnamon

Directions:

1). Chop almonds.

 I chop mine in the cuisinart!

I chop mine in the cuisinart!

2). Beat eggs, sugar and oil. Add remaining ingredients and allow to set a while (10-15 minutes).
3). Moisten hands slightly with oil and shape mixture into 3-4 long rolls on a baking sheet, leaving space between each, as they will spread. 

 I use oil on my hands to shape the dough into logs.

I use oil on my hands to shape the dough into logs.

4). Bake at 350° F for 30-40 minutes. Cool slightly and slice. Sprinkle cinnamon and sugar mixture on top and return to oven at 150° to dry out until crisp and light brown.

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Pear Whole Wheat Crumb Cake

This cake will wow your taste buds, and impress your guests. It is so easy and spectacular that I insist that you flag it right now! Do not be daunted by all of the instructions and ingredients. I promise you that it is simple and straight forward.

 Ingredients:  Topping 1/2 cup unsalted butter at room temperature 1/2 cup + 2 tbsp almond flour 1/4 cup + 2 tbsp rolled oats 1/4 cup granulated sugar 1/4 cup whole wheat flour 3 tbsp toasted wheat germ 2 tbsp brown sugar 1/4 tsp kosher salt 1/4 cup sliced almonds  Cake:  3/4 cup unsalted butter, cubed, at room temperature 1 cup granulated sugar 2 tbsp brown sugar 3/4 tsp kosher salt 1 tbsp vanilla extract 2 eggs 1 1/4 cups all purpose flour 3/4 cup toasted wheat germ 1/4 cup almond flour 3 tbsp rye flour* 2 tsp baking powder 1/2 tsp baking soda 1 cup whole plain yogurt zest of 1 orange, fruit reserved 3 pears peeled and thickly sliced * I could not find rye flour so I substituted quinoa flour.  Instructions:  1. To make the topping: In a bowl, combine the butter, almond flour oats, granulated sugar, whole wheat flour, all purpose flour, wheat germ, brown sugar, salt and sliced almonds and blend with your fingertips until homogenous. Refrigerate until needed.  2. To make the cake: Position a rack in the middle of your oven and preheat to 350°F. Line and grease a 10 inch round cake or springform pan.   3. In a stand mixer fitted with the paddle attachment, cream the butter, granulated sugar, brown sugar, and salt on medium high speed, until light and fluffy, about 2 minutes. Incorporate the vanilla and eggs, one at a time, beating well after each addition. Be sure to scrape down the sides of the bowl well. Pause mixing and add the all purpose flour, baking powder, baking soda, yogurt and orange zest. Mix cautiously, just until incorporated. Do not over-mix!  4. Scoop the batter into the prepared pan and cover evenly with the pears. Top with the crumble, allowing a little fruit to poke through. Bake for 1 hour and 15 minutes, or until cake tester comes out clean. Do not over-bake! Allow to cool for about 15 minutes in the pan; then squeeze the orange over the entire cake.  5. Place a flat cake plate on top of the cake and pan. Carefully invert the cake onto the plate by flipping both upside down. Then lift the pan off the cake. Gently pull the parchment from every nook and cranny of the cake, being careful not to break the cake. Rest your serving plate on the bottom of the cake and turn the cake right side up onto the plate.   This is best served the day it's made, but freezes well. .  Taken from The Huckleberry Recipe Book     

Ingredients:

Topping
1/2 cup unsalted butter at room temperature
1/2 cup + 2 tbsp almond flour
1/4 cup + 2 tbsp rolled oats
1/4 cup granulated sugar
1/4 cup whole wheat flour
3 tbsp toasted wheat germ
2 tbsp brown sugar
1/4 tsp kosher salt
1/4 cup sliced almonds

Cake:

3/4 cup unsalted butter, cubed, at room temperature
1 cup granulated sugar
2 tbsp brown sugar
3/4 tsp kosher salt
1 tbsp vanilla extract
2 eggs
1 1/4 cups all purpose flour
3/4 cup toasted wheat germ
1/4 cup almond flour
3 tbsp rye flour*
2 tsp baking powder
1/2 tsp baking soda
1 cup whole plain yogurt
zest of 1 orange, fruit reserved
3 pears peeled and thickly sliced
* I could not find rye flour so I substituted quinoa flour.

Instructions:

1. To make the topping: In a bowl, combine the butter, almond flour oats, granulated sugar, whole wheat flour, all purpose flour, wheat germ, brown sugar, salt and sliced almonds and blend with your fingertips until homogenous. Refrigerate until needed.

2. To make the cake: Position a rack in the middle of your oven and preheat to 350°F. Line and grease a 10 inch round cake or springform pan. 

3. In a stand mixer fitted with the paddle attachment, cream the butter, granulated sugar, brown sugar, and salt on medium high speed, until light and fluffy, about 2 minutes. Incorporate the vanilla and eggs, one at a time, beating well after each addition. Be sure to scrape down the sides of the bowl well. Pause mixing and add the all purpose flour, baking powder, baking soda, yogurt and orange zest. Mix cautiously, just until incorporated. Do not over-mix!

4. Scoop the batter into the prepared pan and cover evenly with the pears. Top with the crumble, allowing a little fruit to poke through. Bake for 1 hour and 15 minutes, or until cake tester comes out clean. Do not over-bake! Allow to cool for about 15 minutes in the pan; then squeeze the orange over the entire cake.

5. Place a flat cake plate on top of the cake and pan. Carefully invert the cake onto the plate by flipping both upside down. Then lift the pan off the cake. Gently pull the parchment from every nook and cranny of the cake, being careful not to break the cake. Rest your serving plate on the bottom of the cake and turn the cake right side up onto the plate. 

This is best served the day it's made, but freezes well. .

Taken from The Huckleberry Recipe Book
 

 

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Brussel Sprouts Salad with Apples, Dates and Walnuts

Spring is on the way, and this salad could not be more perfect or delicious!

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Ingredients:

  • 2 tbsp. red wine vinegar
  • extra-virgin olive oil
  • 1 tsp. honey
  • 1 tablespoon chopped parsley
  • kosher salt
  • Freshly ground black pepper
  • 1/2 c. chopped walnuts
  • 3/4 cup chopped dates
  • 2 lb. brussels sprouts, shredded
  • 1 large Fuji apple, cored and thinly sliced
  • 1/4 c. freshly grated pecorino (optional)

Directions:

  1. In a small bowl whisk together vinegar, 2 tbsp olive oil, honey,  parsley, 1/2 tsp salt and 1/4 tsp black pepper. Set aside.
  2. Warm a small dry skillet over low heat, toast walnuts until lightly golden, about 1 to 2 minutes.
  3. Toss together brussels sprouts, apples,dates and walnuts with half the dressing. Mix in additional dressing if desired.
  4. Transfer to serving platter and top with grated Pecorino, if using. 
  5. Serve immediately
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