Please Note
These posts are a collection of recipes that I have pulled from magazines, cookbooks, pinterest, blogs, and anywhere else I come across something tasty sounding. In order to FIND that information when I needed it, I decided a highly categorized blog would be in order (After failing miserably to teach myself access to make a non-web database!). I never intended to promote this site, I have "Discourage[d] search engines from indexing this site" — this is a place for me and my family. Because of this I didn’t bother to cite sources. If you somehow find your way here and come across a recipe that is yours - I apologize and I will happily update the post with your link or remove it if you prefer. Thanks!
July 2017
« Jun    
LTS / Pantry

A Note on emergency preparedness recipes.

Many websites tag recipes as "Pantry Friendly" if they include as little as one long term storage ingredient, such as rice or wheat berries. I think that is bunk.

Here on my site, if a recipe is tagged "LTS" that means it can be prepared ENTIRELY with shelf stable ingredients. Some of those ingredients may not be found in a typical grocery store and might include dehydrated or freeze dried items, but the recipe requires no perishable items.

A recipe tagged as "Pantry Friendly" can be made with almost all shelf stable ingredients. It will include 1-3 more perishable items, often those you would have in the first few days of an emergency (or if you have homesteading resources such as a garden or chickens), such as milk or eggs or fresh produce.

Ingredients that I consider mid-range, such as carrots or potatoes kept in a root cellar, are counted as NOT shelf stable, and would trigger the "Pantry Friendly" designation instead of "LTS".

postheadericon Spicy Herb Roasted Nuts

1 1/2 C. almonds
1 1/2 C. walnut halves
1 C. hazelnuts
1 C. pecan halves
1/2 C. maple syrup
1/4 tsp. cayenne
1 1/2 tsp. chopped fresh oregano leaves
1 1/2 tsp. chopped fresh sage leaves
1 1/2 tsp. chopped fresh thyme leaves
1 1/2 tsp. chopped fresh rosemary leaves
1 1/2 tsp. chopped fresh savory leaves
1 1/2 tsp. chopped fresh marjoram leaves
3 T. olive oil
About 1 tsp. kosher salt

Mix almonds, walnuts, hazelnuts, pecans, maple syrup, cayenne, oregano, sage, thyme, rosemary, savory, marjoram, and oil in a 10- by 15-inch rimmed pan. Sprinkle nuts with 1 tsp. salt. Bake in a 300° oven, stirring occasionally, until all liquid evaporates and nuts are golden under the skin (break open to test), about 45 minutes. Let cool. Taste and add more salt if desired.

postheadericon Spaghetti with Ramps + Breadcrumbs

Bring a large pot of salted water to a boil and cook l pound spaghetti according to package directions. Drain the pasta (reserve 1/4 C. pasta water) and set it aside. Meanwhile, in a food processor, pulse 2 slices stale bread* (3 oz.) until coarse crumbs form. Chop the bulbs of 8 oz. ramps** (reserve the greens). In a large skillet, heat 1 tsp. olive oil over medium heat; add the breadcrumbs and cook, stirring occasionally, until golden, about 5 minutes. Transfer the breadcrumbs to a bowl and season with salt and pepper; wipe the skillet with a paper towel. Place 1 tsp. olive oil and 2 tsp. salted butter in the skillet and set it over medium heat. When the butter melts, add the ramps and cook until fragrant and tender, about 4 minutes. Add the pasta to the skillet with the cooked ramps, add the reserved greens, and toss until wilted. Stir in the reserved pasta water to create a thin sauce. Serve sprinkled with the breadcrumbs. * Or use 2/3 C. panko ** Or a small bunch of scallions + 1 small garlic clove

postheadericon Hearty Potato & Keilbasa Bake (One Pot)

1 lb. red potatoes, cut in halves or quarters
1 large onion, sliced
1/2 lb. baby carrots
2 Tp. margarine, melted
1 tsp. salt
1 tsp. garlic powder
1/2 tsp. dried thyme leaves
1/2 tsp. black pepper

1 Kielbasa (or other sausage), sliced into thick rounds

Preheat oven to 400 degrees F. Spray 13X9-inch baking pan with nonstick cooking spray. Combine potatoes, onion, carrots, butter, salt, garlic powder, thyme, and pepper in large bowl. Toss to coat evenly. Place potato mixture into prepared pan; bake, uncovered, 30 minutes. Add sausage to potato mixture; mix well. Continue to bake 15 to 20 minutes or until potatoes are tender and golden brown

postheadericon English Muffin Toasting Loaf

3 C. King Arthur Unbleached All-Purpose Flour
1 tsp. sugar
1 1/2 tsp. salt
1/4 tsp. baking soda
1 tsp. instant yeast
1 C. milk
1/4 C. water
2 tsp. vegetable oil or olive oil
cornmeal, to sprinkle in pan

Whisk together the flour, sugar, salt, baking soda, and instant yeast in a large mixing bowl. Combine the milk, water, and oil in a separate, microwave-safe bowl, and heat to between 120°F and 130°F. Be sure to stir the liquid well before measuring its temperature; you want an accurate reading. If you don’t have a thermometer, the liquid will feel quite hot (hotter than lukewarm), but not so hot that it would be uncomfortable as bath water. Pour the hot liquid over the dry ingredients in the mixing bowl. Beat at high speed for 1 minute. The dough will be very soft. Lightly grease an 8 1/2″ x 4 1/2″ loaf pan, and sprinkle the bottom and sides with cornmeal. Scoop the soft dough into the pan, leveling it in the pan as much as possible. Cover the pan, and let the dough rise till it’s just barely crowned over the rim of the pan. When you look at the rim of the pan from eye level, you should see the dough, but it shouldn’t be more than, say, 1/4″ over the rim. This will take about 45 minutes to 1 hour, if you heated the liquid to the correct temperature and your kitchen isn’t very cold. While the dough is rising, preheat the oven to 400°F. Remove the cover, and bake the bread for 22 to 27 minutes, till it’s golden brown and its interior temperature is 190°F. Remove the bread from the oven, and after 5 minutes turn it out of the pan onto a rack to cool. Let the bread cool completely before slicing.

postheadericon Grilled Cheese Cat

2 Pieces of Bread
Sliced Cheese
6 Pretzel Sticks
5 Raisins

postheadericon Waffle Emojis

Hazelnut spread
Fruit Leather

postheadericon Corn Cakes with Serranos, Herbs, and Queso Blanco

1/2 C. white corn meal
1/2 C. yellow corn meal
1/2 C. all-purpose flour
2 tsp. salt
1 tsp. black pepper
1 tsp. baking soda
2 tsp. sugar
2 tsp. honey
2 tsp. unsalted butter, melted and more for pan-frying the cakes
1 large egg
1 C. buttermilk
1 C. thawed frozen corn, chopped
1/2 small red onion, chopped
1 clove garlic, minced finely
1-2 serrano chilies, chopped (remove the seeds if you like)
handful of cilantro, roughly chopped
1 scallion, chopped
10 sprigs of chives, chopped
1 C. queso blanco or monterey jack, shredded
Garnish: sliced serranos, chives, and sour cream or crema

Mix together all the dry ingredients. Set aside. Combine the egg, buttermilk, and melted butter. Add in the onion, garlic, serranos, cilantro, scallion, chives, corn, and the queso blanco. Stir the dry ingredients into the wet ingredients until just combined. Heat a griddle or frying pan with some butter on medium-medium high heat and drop 1/2 C.-fulls of batter into the pan. Cook on each side for approximately 3 minutes per side. Garnish with sliced serranos, chives, and sour cream or crema.

postheadericon Endive Salad with Golden Beets, Apples, and Anise Hyssop

2 tsp. aged red wine vinegar
1 tsp. balsamic vinegar
1/4 tsp. salt
1 shallot, diced
2 tsp. chopped fresh anise hyssop leaves
2 T. walnut oil
1 T. olive oil

3 golden beets, about 1 lb. total, tops trimmed to 1/2 inch
1/2 C. walnut halves
3 or 4 endives, 3/4 to 1 lb. total, quartered and cored
2 medium Golden Delicious apples
Salt, to taste

To make the vinaigrette, in a small bowl, combine the red wine vinegar, balsamic vinegar, salt, shallot and anise hyssop leaves. Let stand for 10 minutes. Whisk in the walnut oil and olive oil. In a covered steamer over boiling water, steam the beets until tender when pierced, 25 to 40 minutes. Remove from the heat and let stand until cool enough to handle. Cut off the stems and slip off the skins. Cut the beets into thin wedges and toss with 1 T. the vinaigrette. Meanwhile, preheat an oven to 350°F. Spread the walnuts on a baking sheet and toast until fragrant, about 7 minutes. Cut the endives into long, thin slivers. Set an apple upright on a cutting board and cut 1/4-inch-thick slices off each of 4 sides of the apple. Cut the slices into long strips. Repeat with the remaining apple. In a bowl, toss the apples with the endives, walnuts and the remaining vinaigrette. Season with salt. Divide the salad among 4 salad plates or bowls and top with the beets.

postheadericon Sweet Basil Gnocchi with a Shrimp & Chardonnay Cream Sauce

For Gnocchi:
2 lb. baked potatoes
½ C. basil, finely chopped
Salt to taste
1 large egg
1 ½ tsp. unsalted butter, melted
1 ½ C. all purpose flour
2 tsp. olive oil

For Sauce:
2 tsp. olive oil
1 tsp. garlic, chopped
1 tsp. shallots, chopped
1 pound medium-sized shrimp (or substitute shrimp for two 6-oz. chicken breasts, cooked and diced)
1 C. sweet peas
1 C. chardonnay
1 C. cream
1 tsp. unsalted butter
1 2-oz. block of parmesan cheese

Peel and dice potatoes, then place in a large sauce pot with cold water to cover. Add salt and bring water to a boil over high heat. Lower heat and simmer for about 30 minutes or until the potatoes are cooked. Drain and mash. Place a stock pot on the stove with two quarts of water, a tsp. olive oil and a pinch of salt, and bring to a boil. Place the mashed potatoes into a bowl. Add flour a little at time. Add the egg and the butter, blend well. Add the basil and salt & pepper, mix well. Continue to add flour slowly, blending well after each addition. The amount of flour will vary depending upon the moisture in the potatoes. You should add sufficient flour to make dough that is smooth and elastic enough to form into gnocchi easily. Place ½ C. flour in a small bowl. Break off a workable amount, roll into tube shape and cut into desired size. Next, dust the gnocchi in the flour bowl and place onto a cookie sheet lined with wax paper until sauce is made.. Once all gnocchi is ready to cook, drop into boiling water for 5 minutes or until gnocchi floats to the top. Remove with a slotted spoon and set aside in a bowl with a tsp. olive oil until all is cooked. Then add to the sauce when ready.

Wash and clean shrimp or chicken breast and set aside. If you using shrimp make sure they are peeled and deveined; tail may or may not be left on according to preference. Sauté shrimp or chicken until almost cooked through. Set aside and dice when cooled. Place a medium-sized sauté pan onto the stove with a tsp. olive oil over medium high heat. Add garlic, shallots and sauté for 1 minute. Next, add shrimp or diced chicken breast turning over once the shrimp start to get pink and adding white wine and cream. Simmer until slightly thickened. Add salt and pepper to taste. Add sweet peas and gnocchi, mix well. With a vegetable peeler shave parmesan cheese into pan with sauce. Simmer about 5 minutes, while blending in cheese.. Add butter to the sauce and stir. Serve and top off with a little chopped parsley for garnish.

postheadericon Watermelon Appetizer with Chèvre and Anise Hyssop

16 large anise hyssop leaves plus 1 optional tsp. the plant’s blossoming buds
4 oz. plain Chèvre (goat’s-milk cheese)
4 tsp. crème fraîche
4 slices cut 1/2-inch thick from a seedless watermelon, rind and white flesh removed
1/4 tsp. flaked sea salt, such as Maldon (may substitute coarse kosher salt)
1 tsp. organic edible flower petals (any combination of anise hyssop blossoms or culinary lavender blossoms, or other edible flowers such as viola, bee balm, borage or bachelor button. Pluck individual petals from the stem.

Cut 4 of the largest anise hyssop leaves into 1/8-inch pieces, then combine in a small bowl with the chevre and creme fraiche. Add up to 1 tsp. the plucked anise hyssop buds, if desired; mix well. Stack the trimmed watermelon slices and cut them into bite-size pieces. Lay the 24 watermelon pieces on a serving tray; use any partial pieces to taste-test the proportions of all the elements. Place a couple of flakes of sea salt on each watermelon piece and taste with some of the chevre; adjust the salt level as desired. Cut the remaining 12 anise hyssop leaves in half lengthwise and offset on each piece of watermelon so the edges will poke out once the chevre mixture is added. Scoop a tsp. the chevre mixture; use a second spoon to push it out on top of each watermelon-leaf piece. Garnish with an individual lavender blossom or other edible flower petal. Serve immediately, or cover loosely and refrigerate. Serve within 1 hour.

postheadericon Lemon-Lime Basil Shortbread Cookies

1 C. all-purpose flour
1/2 C. powdered sugar plus more for pressing cookies
1/2 C. (1stick) chilled unsalted butter, cut into 1/2″ cubes
2 tsp. sliced fresh basil leaves
1 tsp. finely grated lemon zest plus 1 tsp. fresh lemon juice
1/2 tsp. finely grated lime zest
1/4 tsp. kosher salt
Sanding sugar (optional)

Decorative sanding sugar has large, crunchy crystals; available at specialty foods stores and
Preheat oven to 375°. Place flour, 1/2 C. powdered sugar, butter, basil, both zests, lemon juice, and salt in a food processor. Pulse until large, moist clumps form. Measure level T.fuls of dough; roll between your palms to form balls. Place on a large baking sheet, spacing 2″ apart. Lightly dust the bottom of a flat measuring C. with powdered sugar and press cookies into 2″ rounds, dusting C. bottom with powdered sugar as needed to prevent sticking. Sprinkle tops of cookies with sanding sugar, if using. Bake until edges are brown, about 14-15 minutes. Transfer to a wire rack; let cool.

postheadericon LunaCafe OtherWorldly Green Chile Mac & Cheese

Even folks who are not especially enamored of traditional Mac & Cheese, love this hot and spicy, chile-laden version. For a rustic effect, serve in individual iron skillets or kettles.

1 pound, short, dried, tubular pasta, such as mini penne, garganelli, maccheroni, mostaccioli, tortiglione, or ziti (about 2¼ pounds cooked)
2 tsp. sea salt
6 tsp. unsalted butter, melted
2 C. dried white bread crumbs, coarsely crumbled
2 clove garlic, pressed or minced
sea salt, to taste
9 oz. Tillamook White Extra Sharp Cheddar (aged over 2 years)
9 oz. Queso Asadero cheese
1½ oz. (about 3/4 C.) finely grated Parmesan
2 tsp. unsalted butter 1 C. minced yellow onion (4 oz. or about ½ large onion)
¼ C. all-purpose flour

3 C. Green Chile Crema

sea salt, to taste
½ C. stemmed, ribbed, seeded, red bell pepper
½ C. stemmed, ribbed, seeded, orange bell pepper
½ C. stemmed, ribbed, seeded, green poblano or Anaheim pepper
½ C. fresh sweet corn sea salt, to taste freshly ground black pepper, to taste

Coat an 8- to 10-C. capacity, ovenproof casserole with vegetable spray or a dab of butter; or coat six 1½-C. capacity stoneware ramekins or iron skillets. Reserve. To prepare the pasta, bring a large pot of water to a rapid boil, add 2 tsp. salt, return to a boil, and add the pasta. Cook until still VERY al dente. Do not cook until fully tender. Remove the pasta pot from the stove and carefully pour the water and pasta into a large colander to drain. Run cold water over the pasta to cool it to room temperature. Add pasta to a large mixing bowl.
Toss the pasta in the bowl with all of the cheeses and reserve. To make the breadcrumb topping, in a small mixing bowl, combine the melted butter, bread crumbs, and garlic. Season to taste with sea salt. Reserve. To make the cream sauce, in a medium saucepan, melt the butter, add the onions, and slowly cook until onions are just beginning to soften. Add the peppers and corn, and stir to coat with butter. Stir in the flour and cook without browning for two minutes. Slowly pour in the Green Chile Crema and whisk constantly while bring the sauce to a simmer. Simmer, whisking continuously, for 2 minutes. Season to taste with sea salt. To finish the dish, pour the sauce over the pasta and cheeses in the bowl. With a large spatula, fold to combine. Spoon into the prepared casserole, mounding slightly at the center.
Sprinkle on the breadcrumb topping. Bake at 350º for 30-40 minutes for the single casserole or 10-15 minutes for individual ramekins, until heated through and just bubbling. (High heat or excessively long cooking time may curdle the cheeses.) Broil for a minute or two to finish browning the top.

Green Chile Crema

A creamy, silky sauce with a perfect balance of fiery heat, rich creaminess, and acidic and herbaceous counterpoints.

2 C. heavy cream
26 oz. fresh, stemmed, seeded, roasted, peeled green Anaheim chiles (about 3 C.)
1 tomatillo, papery skin removed, sticky coating rinsed off, stemmed, chopped
2 tsp. minced garlic
3 green onions, green parts only, chopped
sea salt, to taste

In a medium saucepan, heat the cream and add the chiles, tomatillo, and garlic. Simmer gently for 2-4 minutes and then remove from the heat. Let cool. Using a blender, pour the cream and chile mixture into the container and liquefy. Add the green onion and liquefy.
Season with salt to taste. Pour the crema through a single mesh strainer to remove any remaining coarse particles. The crema should be very smooth.

postheadericon Apple Cider-Brined Tenderloin of Pork with Rhubarb Deglazing Sauce

The sweet flavor of pork has a natural affinity with acidic fruit flavors, as in this rhubarb-cider sauce, and with spices, such as allspice and cloves, which are used here in an apple cider brine. The key to this dish is in not overcooking the pork; it should be nicely rosy in the center, very juicy and tender. And yes, it is quite safe to eat it this way and so much preferable to the dried-out, stringy stuff we are so often served in the name of pork.

2 whole pork tenderloins (preferably about 9 oz. each and 9-inches long)

2 C. apple cider
1 tsp. fine sea salt
1 tsp. sugar
½ cinnamon stick, broken
1 tsp. whole allspice
½ tsp. whole cloves

2 C. trimmed, diced rhubarb
2 tsp. brown sugar
1 C. low-salt chicken stock
1 C. apple cider

1 tsp. unsalted butter
1 tsp. cold pressed olive oil
2 tsp. balsamic vinegar
½ C. low-salt chicken stock
fine sea salt, to taste
freshly ground black pepper, to taste
sugar, to taste

Trim all fat from the tenderloins and reserve. To brine the pork, in a mixing bowl, combine the brine ingredients, and stir until the salt and sugar dissolve. Place the tenderloins in a glass baking dish and pour the brine over them. Seal tightly with plastic wrap and refrigerate for at least 6 hours or overnight. Rotate the tenderloins once or twice while brining. To make the sauce, in a small saucepan, combine the rhubarb and brown sugar, and let sit for 1 hour. Add 1 C. chicken stock and apple cider. Cook until rhubarb is actually disintegrating. Into a large measuring glass measuring C., strain the sauce, pushing against the solids to extract as much of the liquid as possible. Reserve. Remove tenderloins from the brine and pat dry with paper towels. Discard the brine. In a large sauté pan, heat the butter and olive oil. Lay the tenderloins in the pan and brown deeply on all sides. (It’s fine to cut the tenderloins if they are too long for the pan.) This process usually requires about 8-10 minutes. Do this quickly so that the pork doesn’t cook all the way through. Drain the fat from the sauté pan, and add the vinegar and ½ C. stock to the pan to deglaze. Cover the pan and braise slowly (just a bubble on the surface) until the internal temperature of the pork reads 145 degrees, about 12-18 minutes. (Pork is judged safe to eat at 137 degrees, but it is advisable to cook it somewhat beyond this point to be sure.) When the pork is done, remove from the pan and keep warm for a few minutes. Raise the heat and add the rhubarb sauce. Whisk and cook until thickened; the sauce should just coat a wooden spoon. (If desired, you can make a slurry with a tsp. cornstarch and a tsp. stock and use it to thicken the sauce slightly.) Taste and then carefully season the sauce with salt, pepper, and additional sugar if needed. Strain sauce into a small saucepan. Keep warm. Cut the tenderloin into 3/4-inch medallions, arrange on one side of four individual warmed serving plates and pour the sauce under and around. If desired, serve with a quick braise of rapini or baby vegetables, such as turnips, parsnips, and carrots.

postheadericon Lemon + Egg Soup with Rice & Dandelion Greens

Bring 8 C. (2 quarts) vegetable broth to a boil in a Dutch oven or other large pot. Add 1 1/4 C. white long-grain rice and simmer until tender, about 15 minutes. Meanwhile, in a medium bowl, toss 1 bunch dandelion greens, stems trimmed and leaves roughly torn, with the finely grated zest of 1 lemon, 2 tsp. fresh lemon juice, 2 tsp. olive oil, and salt and pepper until coated; set aside. When the rice is tender, whisk together 4 large eggs and ¼ C. fresh lemon juice in a small bowl. While whisking the eggs, slowly add about 1/4 C. hot broth from the pot. Remove the pot from the heat and transfer the warmed egg mixture from the bowl to the pot; stir until thickened and creamy, about 1 minute. Season with salt and pepper to taste and serve topped with the reserved greens. or top with: sliced radicchio + shaved Pecorino Romano

postheadericon Panzanella with Green Olives, Mozzarella, Prosciutto and Tomatoes

Tear about 10 oz. stale crusty bread (from a 6-inch loaf) into bite-size pieces.

In a large bowl, combine the bread with 1/2 C. green olives, pitted and cracked (about 8 whole olives); 8 oz. fresh mozzarella, tom into pieces; 4 oz. prosciutto, torn into pieces; 4 plum tomatoes, cut into rough chunks; 1 can (15 oz.) butter beans, rinsed and drained; and 1 tsp. fresh oregano leaves.

Drizzle the salad with 2 tsp. balsamic vinegar and 2 T. extra-virgin olive oil, season with salt and pepper, toss, and serve.

postheadericon Lego Movie Pancakes

Pancake Batter, homemade or store bought
2 Chocolate Chips
1 Marshmallow
1 Strawberry
1 Clementine

postheadericon Fishy Bento Lunch

2 Pieces of Bread
3 Carrots
1 Pretzel Rod
1 Twizzler String
Gold Fish Crackers
Blue Jell-O
1 Clementine
Heart Sprinkles (optional)

(This is never going to stay like this if you were really packing a lunch.  You need filler for the sandwich side, and that yellow?  Yikes, what a mess.  Easy lunchboxes aren’t leak proof.  I have several small boxes of different types to fit into the various wells of our multitudinous lunch boxes.   And I would probably exchange the crackers for little fish cut from carrots; I have a cutter for that.  It’s way carb / sugar heavy)

postheadericon Spicy Peanut Chicken (Sheet Pan)

1/4 C. smooth peanut butter
1/4 C. water
1/4 tsp. toasted sesame oil
2 tsp. soy sauce
2 tsp. sambal oelek
2 tsp. rice vinegar
4 skinless chicken thighs
1 bunch Broccolini

Preheat broiler. Mix together peanut butter, water, sesame oil, soy sauce, sambal oelek, and rice vinegar. Toss chicken thighs and Broccolini in sauce, and place on a rimmed baking sheet. Broil 10 inches from heat until chicken is cooked through, about 10 minutes (watch to make sure it doesn’t burn).

postheadericon Savory Pudding with Sausage and Tomatoes

1 1/2 C. all-purpose flour
1 1/2 C. milk
3 large eggs
2 tsp. melted unsalted butter
1 tsp. coarse salt

1 pound sausage
5 whole scallions
1 tsp. extra-virgin olive oil
10 cherry tomatoes

Preheat oven to 425 degrees. Blend flour, milk, eggs, butter, and salt. Brown sausage and scallions in olive oil in a 10-inch cast-iron pan. Pour batter over sausages, and top with tomatoes. Bake until puffed and set, about 30 minutes.

postheadericon One Pan Chicken & Potato Bake

4 Bone in Pieces Chicken
4 Large Potatoes, cut into wedges
¼ C. Italian Salad Dressing
¼ C. Parmesan Cheese
2 Stalks Celery, large dice

Preheat oven to 400. Place Chicken, Potatoes, and Celery in a 13 x 9 inch baking dish. Pour dressing over all. Sprinkle with parmesan. Bake 45-60 minutes, until chicken is cooked through and potatoes are tender.

postheadericon Delicious 19 cents Don’t Buy Bagels Again Bagels

19.25 oz. bread flour (3 1/2 C.)
1/4 oz. instant dry yeast (2 1/2 tsp.; or 1 envelope active dry)
2 tsp. sugar
1 tsp. salt
12 oz. hot water (1 1/2 C., 120°–130°F) [340g]
1 1/2 tsp. malt syrup (for the boiling water; alternatively, you can use 1 1/2 tsp. sugar)
1 egg beaten with 1 tsp. water (optional, for toppings)
Toppings: Sesame seed, poppy seed, salt, minced onion/garlic, etc. (Optional)

Add all the dry ingredients to the bowl of a food processor and pulse until mixed, about 5 seconds. With processor running, slowly add the water; process until dough comes together and rides up over the blade, about 30 seconds. Continue processing until dough becomes satiny and elastic, about 30 seconds more. Transfer dough to a large, lightly oiled bowl and cover tightly with plastic wrap. Let rise until doubled in bulk, about 1 hour. After dough has risen but before you divide and shape it, prepare your water bath: Add the malt syrup to 6 quarts of water over high heat and let it come to a boil as you continue with the following steps. Also: Preheat the oven to 400°F. After dough has doubled in bulk, turn it out onto a lightly floured work surface and press down with your fingers to expel the gases. Divide dough into 10 equal portions. Ball a portion of dough, then roll it into a “rope” about 7 inches long and about 1 inch thick. (Tip: I like to taper the ends slightly in preparation for the next step.) Wrap the dough around the back of your hand, overlapping the ends in your palm. Place your hand, along with the dough, palm-down on the work surface and roll dough back and forth until ends crimp and seal together. Place dough ring under a span of plastic wrap while you repeat rope-and-loop process with remaining dough portions. Tip: You can brush a little water on the ends to help them stick, but this dough is wet enough that it usually comes together without help. A note on hand size: The recipe calls for wrapping the rope around your palm, but I like a smaller, tighter bagel, so I wrap it around my first three fingers, as shown. If you have a smaller hand, you could probably wrap it around all your fingers. Allow bagels to rise again for 10 minutes. At this point, your malt syrup–water should be boiling. Use a skimmer or slotted spoon to carefully add bagels, one at a time, to the water. (Note: no more in the pot than 3 at a time.) Bagels should sink but then rise again after a few seconds. Simmer for 1 minute, flipping bagels at the 30-second mark. Tip: The original recipe calls for this second rising, but I often skip it. I’ve found it makes very little, if any, noticeable difference. Remove bagels from water with skimmer or slotted spoon to a clean kitchen towel. Pat dry. If making plain bagels, move on to placing on baking sheet. For bagel toppings: Place bagels on wire cooling rack set over a rimmed baking sheet. Brush bagel tops with egg-water mixture. Shake on desired toppings. Sesame seed, poppy seed, kosher salt, minced onion, and minced garlic are classic (at least in NYC). The baking sheet will collect excess dry toppings (such as sesame or poppy seeds). Simply pour them back into their containers for reuse. Place bagels on prepared baking sheet. Bake until light brown and shiny, 15 to 20 minutes. Flip, and bake until reverse side is golden-brown and shiny, about 10 minutes more.

postheadericon Mane Event

Mandarin Oranges
Frosting or Nutella or Chocolate Syrup – Piped

postheadericon Yogurt Grahams

1 graham cracker (large rectangle)
2 tsp. low-fat fruit-flavored yogurt

Break graham cracker in half. Spread yogurt on one half and top with the other. Wrap in plastic wrap and freeze.

postheadericon Coconut-Almond Chicken Stew with Cilantro

8 boneless skinless chicken thighs (about 2 pounds), trimmed
1 tsp. Sea Salt
1/2 tsp. Black Pepper, Coarse Grind
2 tsp. olive oil
1 large onion, chopped (1 C.)
2 tsp. Roasted Red Chili Paste
2 C. Chicken Stock
1 can (13.66 oz.) Coconut Milk
1 large sweet potato (1 pound), peeled, quartered lengthwise and cut into 1-inch slices (about 2 C.)
1 small red bell pepper, cut into thin strips (1 C.)
1/2 C. smooth almond butter
1/4 C. fresh lime juice
1/2 C. chopped fresh cilantro
Cooked Jasmine Rice or basmati rice (optional)

Season chicken with sea salt and pepper. Heat oil in 5-quart nonstick Dutch oven or saucepot on medium-high heat. Add chicken; cook 3 minutes per side or until golden brown. Remove chicken. Add onion; cook and stir 3 minutes or until lightly browned. Add chili paste; cook and stir 1 minute. Stir in chicken stock, coconut milk, sweet potato and bell pepper. Bring just to boil. Return chicken and any juices to Dutch oven. Reduce heat to low; cover and simmer 25 minutes or until chicken is cooked through and sweet potato is tender. Mix almond butter, lime juice and 1 C. sauce from the stew in medium bowl with wire whisk until smooth. Gradually stir back into stew. Simmer 5 minutes or until sauce is slightly thickened, stirring occasionally. Sprinkle with cilantro. Serve over cooked rice, if desired.

Yield: 8 servings
Calories: 447
Fat: 31g
Fiber: 3g

postheadericon Breakfast Savory Hard Boiled Egg Muffins

11 lg. Eggs, room temperature
½ C. plus 1 tsp. Safflower Oil (plus more for brushing, if not using cupcake liners)
8oz. Bulk Breakfast Sausage (or remove from casings)
2 C. Flour
1 tsp. Baking Powder
½ tsp. Baking Soda
¾ tsp. Salt
1 tsp. Sugar
½ C. Sour Cream
½ C. chopped Scallions
1 C. finely shredded Asiago Cheese (4oz.)

Prepare an ice bath. Bring a large pot of water to a boil. Add 9 eggs and boil 6 minutes. Transfer to ice bath until cool enough to handle, then carefully peel and transfer to a paper towel lined plate. In medium skillet heat 1 tsp. oil over medium high heat. Add sausage and cook, stirring to break up until browned, about 5 minutes. Transfer to a plate and chop if necessary so no pieces are larger than about a pea. Preheat oven to 400. Line 9 C. a standard muffin tin with baking cups, or lightly brush with oil. In bowl whisk together dry ingredients. In another bowl, whisk together remaining ½ C. oil, ¼ C. water, sour cream and remaining 2 eggs. Stir wet ingredients into dry ingredients until just combined. Fold in sausage, scallions and ½ C. cheese. Batter should be thick and dough like. Fill each prepared muffin C. with 2 tsp. batter. Nestle a cooked egg in the center of each. Add another 2 tsp. batter over the egg, flattening slightly to form a disk and press gently to seal. Sprinkle remaining cheese over the tops of the muffins. Bake until golden and tops lightly spring back when pressed, about 22 minutes. Let cool 5 minutes in tin, then transfer to wire rack and let cool completely.

postheadericon Mango Chile Sugar Cookies

1 C. unsalted butter, room temperature
2/3 C. granulated sugar
1 egg
1 tsp. Tahitian vanilla extract
1/2 tsp fine sea salt
2 1/2 C. sifted flour

1 tsp. unsalted butter, melted
1 tsp. whole milk
4 tsp. Mango Hot Sauce
1 3/4 C. sifted confectioners’ sugar
food coloring optional

1/4 C. Vanilla Bean Sugar
1 tsp. crushed Aleppo chiles
1 tsp. sea salt
1 tsp. makrut lime powder

For cookies: Cream butter and sugar with an electric mixer until well blended. Add egg, vanilla, and salt; mix until combined. Add flour and continue to mix until well blended. Place dough in plastic wrap and chill a minimum of 3 hours. Preheat oven to 300 degrees. Line a cookie sheet with parchment paper. Roll dough out to about 1/8 inch thick. Cut shapes with your favorite cookie cutter then place cookies on prepared sheet. Bake 15 to 20 min., or until edges begin to turn light brown. Transfer cookies to a cooling rack and cool completely before frosting.

For frosting: Beat together butter, milk, hot sauce, and confectioners’ sugar until smooth. (Add a few drops of food coloring if desired.) Chill at least 10 min. Spread or pipe the frosting onto the cookies.

For optional sprinkles: Sprinkle frosted cookies with any one of the optional sprinkle suggestions, or mix together to make your own unique sprinkle, such as Vanilla Bean Sugar with makrut lime powder or Vanilla Bean Sugar with Aleppo chiles.

Serve right away or let the cookies sit out for 2 to 3 hours and the frosting will firm up.

postheadericon DIY Everything Seasoning

1 tsp. toasted white sesame seeds
1 tsp. dehydrated toasted minced onion
1 tsp. dehydrated minced garlic
1 tsp. Dutch blue poppy seeds
1 tsp. charnushka seeds
1 tsp. Maldon sea salt

Optional additions:
1 tsp. yellow mustard seeds
1/2 tsp. crushed Aleppo chiles

Mix all ingredients together and enjoy. Serving Suggestions: Sprinkle over bagels and cream cheese, smoked salmon, omelets, homemade breads, biscuits, grilled fish, and more!

postheadericon Simple Ways to Enjoy Fresh Asparagus

Grilled: Mix asparagus with some olive oil, salt, and pepper, then grill until tender and starting to brown (a grill basket is helpful), 3 to 4 minutes.

In salads: Slice tips and tender stalks very thinly on the diagonal and add, row, to tossed salads.

Steamed: Cook asparagus in a basket or bamboo steamer over boiling water for 3 to 4 minutes. Drizzle with a vinaigrette of lemon juice, olive oil, and chopped fresh mint for an easy side dish.

In a gratin: Lay asparagus stalks in a shallow baking dish. Drizzle with olive oil, sprinkle with salt and pepper, and top with grated parmesan cheese. Bake in a 400[degrees] oven until asparagus is tender and cheese is melted and browning, about 10 minutes. Serve with a squeeze of fresh lemon juice.

Stir-fried: Cut asparagus into bite-size lengths and stir over high heat in a little hot chile oil with minced garlic and ginger until tender-crisp, 3 to 4 minutes. Splash on a touch of rice wine or dry sherry at the end.

postheadericon Coconut and Lemongrass Marinade

Lemongrass contains citrol, the same flavor component that’s in lemon zest, and has a similarly citrus-like flavor and aroma that’s especially prized in Southeast Asian cuisines.

1 stalk lemongrass, ends trimmed, quartered
2 large shallots, peeled
3 red Fresno chiles or red jalapeños, stemmed
2 thick slices fresh ginger
2 garlic cloves, crushed
1 tsp. kosher salt
1 can (14 oz.) coconut milk
Juice and zest of 2 limes

Whirl lemongrass in a food processor until finely chopped. Add shallots, chiles, ginger, and garlic and whirl until minced. Put lemongrass mixture in a nonreactive baking dish and whisk in salt, coconut milk, and lime juice and zest. Add seafood and turn to coat.

postheadericon Roast Beef Tenderloin with Port-Mushroom Sauce

2 tsp. dried thyme
6 garlic cloves, minced
1 1/4 tsp. salt, divided
3/4 tsp. black pepper
1 (2 1/2 pound) center-cut beef tenderloin, trimmed
Cooking spray
4 tsp. butter
12 oz. sliced cremini mushrooms
1 C. less-sodium beef broth
1/2 C. port or other sweet red wine
2 tsp. cornstarch
2 tsp. water

Preheat oven to 350°. Combine thyme, garlic, 1 tsp. salt, and pepper; coat beef tenderloin with mixture. Heat a large ovenproof skillet with cooking spray over medium-high heat. Add beef; cook 2 minutes on 1 side until browned. Turn beef over. Transfer skillet to oven; bake at 350° for 25-30 minutes or until internal temperature reaches 125°. Transfer beef to a carving board; tent with foil and let stand 10 minutes (internal temperature will rise to 130° for medium-rare). Meanwhile, melt butter in same skillet over medium heat. Add mushrooms and remaining salt; cook 5 minutes, stirring frequently. Add broth and wine; simmer 8 minutes. Combine cornstarch and water; mix well. Stir into sauce; simmer 2 minutes or until slightly thick. Cut beef crosswise into 16 slices; transfer to serving plates and top with mushroom sauce.

Yield: 8 servings
Calories: 349
Fat: 22g
Fiber: 0g

postheadericon Honey Mustard Minion Dip

1/2 C. Mayonnaise
2 tsp. Spicy Mustard
2 tsp. Honey
1/2 tsp. Garlic Powder
3 tsp. Vinegar
2 Black Olives
1 Cracker
1 tsp. Mayonnaise (To make the eye)

postheadericon Wise Old Owl Bagels

Crunchy Peanut Butter

postheadericon Rabbit and Bacon Pie

1 rabbit, skinned, gutted and cleaned
1 medium onion, chopped
1 carrot, chopped
1 celery root, chopped
6 garlic cloves, minced
1 sprig fresh sage
1 sprig fresh thyme
1 sprig fresh rosemary
2 bay leaves
1 1/4 C. chicken stock
1 1/4 C. cider
salt and pepper
2 T. butter
5 strips thick-cut streaky bacon, cut into small matchsticks
1 leek (whites with trimmed greens), finely sliced
2 T. flour
2 T. fresh parsley, chopped

4 sheets (approx. 2 lb.) puff pastry
1 egg, beaten

Preheat the oven to 325 degrees F. Season the rabbit inside and out with salt and place in a Dutch oven. Add onion, carrot, celery root, garlic, herbs, stock, and cider. Season the whole thing with pepper. Cover and cook in the oven for 1 hour. Remove from the oven and remove only the rabbit from the dish to a cutting board. Cut or pull off all the meat, discarding the bones. Cut the meat into small chunks and return them to the Dutch oven with the vegetables. In a frying pan, melt butter and fry the bacon for five minutes until lightly browned. Add the leeks and let them sweat for 5 minutes until soft. Sprinkle in the flour (or, if you are gluten-free, your own thickening agent, such as arrowroot), stir well, and cook together for two minutes. Add the bacon and leeks to the Dutch oven and bring to a boil and simmer for five minutes. Add the chopped parsley, stir, and remove from heat. Check the seasoning and allow to cool somewhat. Preheat the oven to 350 degrees F. Butter the inside of 4-inch ramekins or springform pans. Roll out a sheet of the pastry on a well-floured surface to about the thickness of a tea towel (3 mm or .1″). Cut big enough squares to fill each baking dish or pan, with a little bit of dough hanging over the side; trim corners. Fill the pies with the rabbit-bacon filling. Cut another piece of pastry for the lid of each pie, letting a little hang over the edge; trim corners. With floured hands, pinch the edges of the lids to the edges of the pastry lining (I pinched together and rolled in toward the center of the pie) to make sure they are well-sealed together. Cut a couple of small slits into, or stick your fork through, the top of each pie a couple of times to allow steam to escape. Brush the lid of each pie with the beaten egg. Bake for 35 minutes or until the pastries are golden brown. Serve hot.

postheadericon Marrow Beans with Swiss Chard and Zesty Lemon

This is a plump white bean with a creamy texture, it was popular in the U.S. in the 1850’s as a baking bean. They have the flavor of bacon and work well pureed for soup. Great Northern Beans can be substituted.

1 1/2 C. marrow beans
1/4 tsp. baking soda
1 large bunch Swiss chard (about 12 oz.)
1 T. extra virgin olive oil
2 cloves garlic, minced
1/4 tsp. crushed red pepper flakes
finely grated zest and juice of 1 lemon
1 1/2 C. chicken or vegetable broth, preferably homemade
Unrefined sea salt, finely ground

Pour the beans into a large mixing bowl, cover with hot water by 2 inches and stir in the baking soda. Cover the bowl with a kitchen towel and allow it to sit on the kitchen counter for at least 18 and up to 24 hours. Drain the beans and rinse them well. Put the soaked beans in a large stockpot and pour in enough water to cover the beans by 2 inches. Bring them to a boil over medium‑high heat, cover and simmer until tender, about 1 1/2 hours. Drain the beans and set aside. Using a sharp paring knife, separate the chard stems from the greens. Finely chop the stems and set them in a small bowl. Stack the leaves on top of one another, roll them into a cigar, and slice crosswise into strips 1/4 to 1/2 inch wide. Warm the olive oil in a large skillet over medium heat. Toss in the garlic and chopped chard stems and sauté until the garlic softens and the color of the chard stems turns ever so slightly more vibrant, about 2 minutes. Stir in the red pepper flakes and lemon zest and cook for a minute or two, then add the beans to the skillet. Sauté the beans for 3 to 5 minutes, until they acquire the flavor of the garlic and lemon. Grab chard leaves by the handful and drop them into the hot pan. Stir once or twice to mix them with the beans, then add the broth. Cover and simmer until the chard leaves wilt, about 3 minutes. Remove from the heat, stir in the lemon juice and season with salt. Serve hot.

postheadericon Salt-Roasted Clams with Garlic Butter

Roasting clams on a bed of salt and herbs until they open allows them to develop a rich flavor undiluted by steam or liquid. Once the salt cools and can be comfortably handled, you can spoon it into a glass jar to reuse it for salt roasting in the future. A simple garlic butter enriches the notorious leanness of the clams. Clams number among the best seafood choices for consumers concerned about the environmental impact of their food choices because they’re abundant and can generally be farmed without pollution, as well as wild harvested without seriously impacting the oceanic ecosystem.

4 pounds littleneck clams
Coarse unrefined sea salt, to line the baking dish
2 sprigs rosemary
2 sprigs thyme

2 T. unsalted butter
2 cloves garlic, thinly sliced
1/4 tsp. crushed red pepper flakes
1/2 C. white wine
2 T. chopped fresh flat-leaf parsley
1 tsp. chopped fresh oregano

Preheat the oven to 350°F. Scrub the clams under cold water to remove any grit or other debris adhering to them. Discard any clams that do not close when you tap on them. Line a large baking dish with coarse sea salt to a depth of V2 inch. Scatter the rosemary and thyme over the salt and nestle the clams in a single layer into the bed of salt and herbs. Roast for 10 to 15 minutes, until the clams open, discarding any clams that fail to open after 15 minutes. As the clams bake, make the garlic butter. Melt the butter in a small saucepan over medium heat. When it foams, stir in the garlic and red pepper flakes and fry’ until the garlic softens, just a few minutes. Pour in the white wine and simmer until it reduces by half, about 6 minutes. Plate the clams in shallow bowls. Pour the butter sauce over the clams, sprinkle with the parsley and oregano, and serve.

postheadericon Lemon Raspberry Dutch Baby

For a fast and delicious, drama filled breakfast the Dutch Baby has you covered! Not just reserved for special occasions, this German pancake is no fuss and so delicious.

1/2 C. All Purpose Flour
1 T. Organic Cane Sugar
1/4 tsp. Sea Salt
3 Large Eggs, room temperature
1/2 C. Milk (nut or dairy), room temperature
1 tsp. Vanilla Extract
Zest of 1 Lemon
1 C. Fresh Berries, such as raspberries or blueberries, divided
2 T. Unsalted Butter

Fresh Berries
Powdered Sugar for Dusting
Lemon Curd
Lemon Wedges if Desired

Preheat the oven to 425F (218C). Place a 10″ cast iron skillet on the center rack to preheat while the oven is warming. In a small bowl, mix the flour, sugar and salt. Set aside. Meanwhile crack the eggs into a large mixing bowl. To the eggs add the milk, extract and zest. Whip with a whisk to break up the eggs. To the egg mixture, add the flour mixture. Whisk until perfectly smooth, or for at least 2 minutes. Your arm will get tired, but just consider it your morning workout! *Work quickly but carefully here! When the oven is preheated (I highly recommend an oven thermometer to double check), use an oven mitt to carefully remove the pan from the oven. Place the butter in the pan and swirl it around to help it melt. It will sputter and spit, so be careful. As soon as the butter is melted, carefully pour in the batter and gently place 1/2 C. of berries spread evenly over the top of the batter. Carefully place the pan back in the oven, in the same spot without sloshing the batter around in the pan. Bake for 14-15 minutes until the edges are toasty golden and puffed. Remove from oven and allow the pancake to deflate before sprinkling it with lemon, powder sugar and more berries. Serve with Lemon Curd. Store in a lidded container for up to two days. Reheat at 325F (180C) for about 8 minutes.

postheadericon Spicy Dilly Beans

3 pounds green beans
2 1/2 C. white vinegar
2 1/2 C. water
4 T. pickling salt
5 medium cloves garlic
5 tsp. dill seed (not dill weed)
5 tsp. red chili flakes
1-2 dried hot red chiles per jar, optional

Prepare a boiling water bath and 5 regular mouth pint jars. Place lids in a small saucepan over very low heat to simmer while you prepare the pickles. Wash and trim beans so that they fit in jar. If you have particularly long beans, cut them in half. Combine vinegar, water and salt in a medium saucepan and bring to a boil. While the pickling liquid heats, pack your beans into the jars, leaving 1/2 inch for headspace. To each jar, add 1 clove of garlic, 1 tsp. dill seeds, and 1 tsp. red chili flakes. Slowly pour the hot brine over the beans, leaving 1/2 inch for headspace. After all the jars are full, use a wooden chopstick to work the air bubbles out of the jars. Check the headspace again and add more brine if necessary. Wipe the rims, apply lids and rings and process in a hot water bath for 10 minutes. Let pickles sit for at least one week before eating.

postheadericon Pineapple and Peach Jam with Mint

Makes 8 half pints

1 and a half pineapples (about 6 C.), washed, peeled, eyes removed, quartered, and cored.
Chop into small pieces.
6 C. peaches, peeled, pitted, and chop into pieces
2 C. sugar
4 T. lemon juice
1 1/2 T. minced fresh mint

Put pineapple, peaches, and sugar into a pot and bring to a simmer, stirring frequently, until the juices are just starting to cover the fruit. Pour the mixture into a colander or mesh strainer and set it over a large bowl, stirring the fruit around to extract as much liquid as you can. Return that juice to the pan and bring to a boil over high heat, stirring occasionally, until the syrup is thick and reduced, about 10 minutes. Return your fruit along with any excess juices that may have accumulated to the pot, along with 4 T. lemon juice and bring to a simmer. Simmer, stirring frequently, until the fruit is very tender, about 15 minutes. Once it reaches the desired consistency (to a jam consistency, this jam will not gel), remove from the heat and stir in your 1 – 2 T. mint. Ladle into your jars to 1/4 inch headspace, remove air bubbles, wipe rims, and assemble lids. Process in a boiling water bath for 15 minutes

postheadericon Foraging for Violets – Violet Syrup and Cocktail

Violet Syrup Makes 1 Pint

1 1/2 C. violet flowers, tightly packed
1 1/2 C. boiling water
2 C. white sugar

Gather the violets by pinching them off at the tops of the stems. Remove the calyxes (the green parts at the bases of the flowers) by twisting the petals free. You’re saving the petals only.

Put the violet petals into a heat-proof, small stainless steel saucepan or bowl and add boiling water. Stir to make sure the petals are completely submerged. Cover and let sit at room temperature for 24 hours. The liquid will turn a gorgeous clear blue with a slightly lavender hue.

Strain syrup through a fine sieve to remove flowers and discard them. Prepare your double boiler or simply fill a slightly larger saucepan with an inch or so of water and rest the smaller one inside it. Add sugar to violets and heat over medium heat, stirring occasionally, until sugar has completely dissolved. Let syrup cool to room temperature, then transfer to glass jars and store in the refrigerator for up to 6 months.

Fizzy Violet Cocktail

3 oz. vodka
2 oz. violet syrup
Lots of ice
6 oz. tonic water

Mix vodka, violet syrup and several ice cubes in a cocktail shaker. Notice how when you add the vodka, the syrup becomes blue greenish–don’t be alarmed! Shake vigorously for about 5 seconds. Add three ice cubes to each glass and divide tonic water between them. Pour in the vodka violet blend into both glass (back to a beautiful light purple!), and serve.

If you want to get really fancy, add a violet ice cube. Fill a regular ice cube tray half way and let the water freeze for a few hours. Add one violet flower to each ice cube, top off with water and freeze again. Perfectly adorable ice cubes!

postheadericon Warm Brussel Sprout Salad with Bacon and Candied Pecans

2 lb. Brussel sprouts, cut in half
8 strips bacon, cooked until crispy, with fat reserved
1/4 C. reserved bacon fat, or olive oil
1/2 C. candied pecans
1/4lb ricotta salata
2 tsp. olive oil
1 tsp. vinegar

Preheat oven to 400 degrees F. Toss the brussel sprouts in the reserved bacon fat, or olive oil (if using), and season with a big pinch of salt. Spread onto a baking sheet and roast for 30 minutes until golden brown and tender. Toss the warm brussel sprouts with the candied pecans, ricotta salata, bacon, olive oil, and vinegar, and serve warm. Enjoy!