Roasted Vegetables with Provencal Herbs

This is one of my favorite ways to cook vegetables. It works with any combination of vegetables. I've included some of my regular combos, but encourage you to be creative. You will not be dissappointed!

Preheat oven to 400

Combine in a mini food processor:

• 3 T. fresh flat leaf parsley (other fresh herbs work well too)


• 2 cloves garlic


• 2 t. salt


• 2 T. olive oil

Toss with vegetables that have been cut or sliced into bit-sized peices in 1 or 2 roasting pans until vegetables are well coated. Arrange in an even layer and roast until done.

Combo #1: Roasted root vegetables (autumn/winter)

3-4 Turnips, 1 large sweet potatoe, and 4-6 carrots (cook for 30-40 minutes)

Combo #2: Summer vegetables

2 red bell peppers, 1 pound green beans, 1 onion, Nicoise olives

Watermelon Mint Salad

This is such a fun and refreshing summer side dish! My husband and lunch guest looked so skeptical when they saw me adding feta to a pile of watermelon...and then they tried it. Seconds and thirds were had by all, and then I caught my husband scooping out the last little bits as he cleared the dishes. Busted!! :)

Ingredients:

• Juice from 1/2 a lime
  
• 1/2 red onion, thinly sliced
• 1 small watermelon or 1/2 a large one
• 2 T. chopped mint or peppermint
• 1 t. chopped flat leaf parsley (optional)
• 4oz crumbled feta
  

Soak onion in lime juice for 10-15 min to cut the bite while prepping other ingredients. Gently combine all the ingredients and serve immediately.

Tip: Prepare up to 2 hours ahead of time by combining watermelon, herbs and onion and refrigerating. Add cheese right before serving.

Cinnamon Jello (side for Honey Ham)

This dish is one of my mom's favorites. It's from an era when gelatin was used to create all kinds of crazy casseroles and side dishes. So, I was pretty incredulous when she started making this is my kitchen last Christmas eve. However, the flavor is pretty good and it complements a honey ham quite well. The consistency is jelly-like. (Think mint jelly with lamb, not jello cubes from childhood or jello shots from college.) That said, I prefer baked apples as a side. But endorse this is an option to mix it up every once in a while.

Boil 2 cups of water.

Add 1/2 cup of Cinnamon flavored Hard Candy and stir until fully dissolved.

Stir in 1 large or 2 small packets of Lemon Jello and stir until dissolved.

Reduce heat. Add 2 cups Applesauce. Mix well.

Pour into serving dish, or if you really want to be old school, a jello mold or decorative cake pan, and refrigerate until firm.

Green Chicken Enchiladas (Enchiladas Verdes)

Our cousins brought these enchiladas over yesterday and they were so delicious, I had to make them again for dinner tonight. They are melt-in-your=mouth delicious!

Ingredients:
2 - 28oz cans of Las Palmas enchilada verde sauce (I use medium-mild spiciness)
1 small can of ortega diced green chilies
1lb jack cheese, grated
30 – corn tortillas (medium size, about 6” diameter)
1 rotisserie chicken (or about 6 thighs BBQ w salt and a little chili powder) - about 3 cups total, shredded

Spray oil 2 casserole pans
Preheat oven to 400
Heat about 2/3 of one can of enchilada sauce in a large saute pan, just boiling, turn off

Immerse a tortilla in the heated sauce for about 6-8 seconds, then put on a dinner plate — it should be soft w/o falling apart. Too long = mush, too short = cracks when rolling.

Put some chicken on tortilla – small handful, you need to be able to roll it.
Then sprinkle some cheese and a few chilies

Roll (basically fold in 1/3s) and put seam-side down in the casserole – they should be chubby but not bursting.

Meanwhile, your trusty sidekick has prepared the next tortilla...

Keep going ‘till the pan is full. Then toss the leftover cheese on top (and chillies, if desired), then pour all remaining sauce + about 1/3 of a new can in each casserole.

Cover w foil, bake about 30-40 min, heated through, sauce bubbly, melty cheese... Then take off foil for last 5-10 min to get a little crispy on top.

Serve w whatever you like – chopped cilantro, avocado, salsa, crema, leftover verde sauce, etc...

Ole!

Miso Glazed Salmon

This is one of my favorite recipes. It was my first attempt to recreate a dish I had in a restaurant. I later realized that the restaurant, along with most miso salmon recipes, uses sugar (or brown sugar or honey). I've tried several variations with different sweeteners and think it's best (and healthiest) with none at all.

• 2-5 salmon fillets (individual portions) or steaks
  

Marinade:

• 2 T. Hacho Miso paste
• 2 cloves garlic, pressed
• 1 T. mirin
• 2 t. brown rice vinegar
• 1/2 c. water

Mix marinade ingredients together in bowl or pan using a fork to mash the miso paste. (You can also puree in blender or food processor.) Marinade salmon for 4-8 hours.

Cook using your preferred method. I prefer pan frying on the stove top (medium heat, cook for 7-10 min, flip and cook until done, covering with a lid if meat is especially thick) and broiling (line tray with aluminum foil, broil for 3-5 min, flip and cook until done, usually another 2-4 min).

Whole Wheat Banana Waffles

Our dear friend Heather makes these waffles (from the Tassajara Bread Book) nearly every Sunday. When she lived downstairs from us, we made it a top priority to stop by every Sun morning and have one. After she moved away, my husband bought me the Rolls-Royce of waffle makers so I would continue the tradition. They are simply delicious!

Ingredients:

• 2 c. whole wheat (pastry) flour
• 1 T. baking powder
• 1 t. salt
• 1 T. brown sugar
• 3 eggs, separated
• 2 c. milk
• 1/2 c. vegetable oil
• 1 banana, sliced
  

Stir or sift dry ingredients together. Beat in yolks, milk, oil and banana. In a separate bowl, beat egg whites till soft peaks form and fold into batter. Cook according to waffle maker instructions.

Variations: There's a lot of room for creativity in this recipe! Here are some of my favorites (use in place of the banana):

• 1/2 c. canned pumpkin
• 2-3 spoonfuls of apricot preserves and wheat germ
  

Non-Fat Pumpkin Souffle

This dessert smells just like pumpkin pie, but it's light and fluffy, low-calorie and fat free!

Ingredients:

• 2 egg whites
  
• 1 cup canned pumpkin
• 3/4 cup condensed skim milk (if sweetened, omit the sugar)
• 3 Tbs. sugar
• 1/2 tsp. cinnamon
• 1/8 tsp. ground allspice or nutmeg
  
• 1/8 tsp. ginger (optional)
  
• dash of salt

Pre-heat oven to 325ºF.

Beat egg whites until soft peaks form. Add all additional ingredients, mix together, and fold in egg whites. Divide mixture evenly between 4 custard cups. Place cups in a large pan filled with 1" water.

Bake at 325ºF for 35-45 minutes.

Whole Grain Apricot Biscuits

My mom and I created this recipe when I was in high school. For years, I had 2 biscuits and a glass of O.J. every morning for breakfast.

Ingredients:

• 1 cup oats (original, not instant)
  
• 1 cup bisquick
• 1/2 cup oat bran
• 1/2 cup wheat germ
• 1/2 cup dried apricots, chopped
• 1/2 cup white raisins
• 1/8 up brown sugar
• 1/2 cup milk

Pre-heat oven to 425ºF.

Combine all dry ingredients in a mixing bowl. Add milk and stir until mixture sticks together. Using your hands, form into round balls. Flatten each ball to about 1" tall and place in an ungreased pie pan. Lay biscuits so that they are touching each other. Mixture should fill a pie pan with 6-7 biscuits around the outside and 1 in the center.

Bake at 425ºF for 12 minutes.

Pulled Pork

Made in a slow cooker, this recipe is super easy and always delicious! I like to make pulled pork sliders by serving on dinner rolls or mini hamburger buns (potato is a good flavor).

Ingredients:

• 2 - 2.5 lbs pork loin or tenderloin
  
• 2 bottles light beer
  
• 1 (28 oz.) bottle BBQ sauce (I like Bull's Eye original)
  
• Salt and Pepper
  

Salt and pepper meat and place in slow cooker. Pour beer over the meat so it is just covered. Cook on low until well cooked and meat shreds easily (6-7 hours).

Remove pork from slow cooker and shred. Empty slow cooker and return shredded pork. Add BBQ sauce, stir well, and continue cooking on low (1-2 hours).

Guacamole

Avacados can balance a lot of flavor, so a good guacamole has a lot of other things going on. To make, mix everything together and serve immediately:

• 2 avacados
• 1 lemon, juiced
  
• 1 tomato, chopped
  
• 1/4 onion, chopped
  
• pinch corriander
  
• 1 Serrano pepper
• 1 clove garlic
  
• Tabasco sauce, to taste
• salt and pepper, to taste
  

Quiche Lorraine

This recipe is very rich and creamy and the bacon gives it good flavor!

For the filling:

• 6 lean bacon slices
• 3/4 cup heavy cream, at room temperature
• 3/4 cup milk, at room temperature
• 3 eggs, at room temperature
• 1 Tbs. unsalted butter, melted
• 1 cup shredded Gruyère cheese
• Salt and freshly ground black pepper, to taste
• Cayenne pepper, to taste
• Freshly grated nutmeg, to taste

Prepare savory pie dough or use pre-made dough. Poke holes in the dough using a fork and bake at 400ºF until it just begins to turn golden brown, 10-12 minutes.

Remove from oven and set aside. Reduce the oven temperature to 375ºF.

To make the filling, fry the bacon over medium heat until crisp and golden. Transfer to paper towels and blot. When cool, crumble bacon into small bits and scatter in the bottom of the pastry shell.

In a bowl, combine the cream, milk, eggs and melted butter. Using a whisk or fork, beat until well blended. Stir in the cheese and season with salt, black pepper and cayenne pepper. Pour into the prepared pastry shell and sprinkle the top lightly with nutmeg.

Bake until the custard is set and the tip of a knife inserted into the center of the custard comes out clean, 30-40 minutes. Remove from the oven and let stand for several minutes before serving.

Lasagna

Lasagna generally takes about an hour to prep. I've reviewed dozens of recipes and came up with this version of classic meat lasagna to optimize for taste, speed of preparation/assembly, and nutrition. Multi-tasking and working ahead to the next step(s) can make it go faster.

Ingredients:

• 3/4 pound lean ground beef
• 3 links of sweet Italian sausage
  
• 2 cans marinara sauce (I prefer Prego)
• 9 lasagna noodles
• 16 ounces ricotta cheese
• 2 Tbsp. chopped fresh parsley
• 1 egg
• 1/2 teaspoon salt
• 12 oz mozzarella cheese, shredded
• 3/4 cup grated Parmesan cheese

In a large skillet, cook the ground beef and sausage over medium heat until well browned. Stir in 1 1/2 jars of marinara sauce and simmer for about 20 minutes.

Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water.

In a small mixing bowl, combine ricotta cheese with egg, parsley, and salt.

Assemble in a 9x13 baking dish:

1. Spread 1/4 jar marinara sauce in the bottom of dish and lay 3 noodles lengthwise over sauce.
2. Spread 1/2 the ricotta mixture, sprinkle layer of mozzarella cheese, spoon 1/2 the meat sauce, sprinkle layer of Parmesan cheese and cover with a layer of 3 noodles. Repeat.
3. Top the 3rd and final layer of noodles with the remaining marinara sauce and finally, with the remaining mozzarella and Parmesan cheese.

Cover with foil. To prevent foil from sticking to the cheese while baking, either tent foil or spray with cooking spray.

Bake at 375°F for 25 minutes. Remove foil, and continue baking an additional 25 minutes. Cool for 15 minutes before serving.

(Note: Lasagna can be stored in the fridge before cooking. Remove from fridge and let rest for about an hour before baking.)

Oatmeal Raisin Cookies

Ingredients:

• 1 1/2 cups quick-cooking rolled oats
• 3/4 cup all-purpose flour
• 1/2 cup raisins
• 1/2 teaspoon baking powder
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 8 tablespoons (1 stick) unsalted butter, at room temperature
• 3/4 cup firmly packed light brown sugar
• 1 egg
• 1 teaspoon vanilla extract

Preheat an oven to 350°F. Grease baking sheet with butter.

In a medium bowl, stir the oats, flour, raisins, baking powder, cinnamon and salt using a wooden spoon. Set aside.

In a large bowl, using an electric mixer, beat the butter and brown sugar on medium speed until creamy, about 3 minutes.

Turn off the mixer and scrape down the bowl with a rubber spatula. Add the egg and vanilla and beat on medium speed until blended. Turn off the mixer and add the flour mixture. Beat on low speed just until blended.

Place heaping spoonfuls of dough on the prepared baking sheet, spacing about 1 1/2 inches apart.

Bake at 350°F for about 15 minutes, or until cookies are puffed and golden brown around the edges. Let cookies cool on a wire rack for about 15 minutes after baking.

Makes about 20 cookies.

Beef Stew

Savory and hearty beef stew recipe for the slow cooker. Serve with crusty French bread and full-bodied red wine.

Ingredients:

• 1.5 lb. boneless stewing beef, cut into 1-inch cubes
• 1/4 cup all-purpose flour
• Salt & fresh ground pepper, to taste (~ 1/2 tsp. each; sub: seasoned salt)
• 2 Tbs. olive oil
• 1/2 yellow onion, finely chopped
• 2 garlic cloves, crushed
• 3 carrots, finely chopped
• 2 celery stalks, finely chopped
• 10 oz. new potatoes, cut into 1/2-inch pieces
• 2 Tbs. tomato paste
• 2 cups beef stock
• 2 cups red wine

Optional ingredients:

• 1 cup steamed chestnuts

- or -

• 1 Tbs. Worcestershire sauce
• 1 tsp. paprika

Combine flour, salt and pepper in a large bowl or plastic bag. Add beef and toss to coat.

In a large sauté pan over medium-high heat, warm half the olive oil until just smoking. Add half the beef and brown on all sides (3 - 4 minutes). Transfer to a slow cooker. Repeat with the remaining oil and beef. Add the onion, garlic, carrots, celery, potatoes, tomato paste, stock and any of the optional ingredients into the slow cooker and stir to combine.

Off the heat, pour the wine into the sauté pan and set over medium-high heat. Bring to a simmer and deglaze pan with a wooden spoon. Add the wine to the slow cooker, cover and cook on high for 6 hours.

Apple Pie

Ingredients:

• Pie crust
  
• 4-5 tart apples
• 1 cup sugar
• 2 Tbsp. flour
• 1 tsp. cinnamon
• 1/4 tsp. salt
• 1 Tbsp. cider vinegar
• Lemon
  
• Butter
• 1 egg
  

Peel and slice the apples. Set in a bowl of water with juice from half a lemon to prevent the first apples cut from turning.

In a large bowl, mix sugar, flour, cinnamon, salt and vinegar. (Should resemble wet sand.) Drain apples and add to bowl. Turn to coat apples in sugar mixture.

Heap apples into the pie crust. Place about 4-6 slices of butter on top of the apples. Place top crust over the apples and pinch the edges together using fingers or the back of a knife.

Cover the edges with strips of tinfoil to prevent crust from burning.

Bake at 400° F for 50-60 minutes on center rack. Place a cookie sheet covered in tinfoil on the lowest rack (not on the same rack as the pie) to catch drips.

10 minutes before the pie is done, remove foil from crust and brush with egg whites.

Plum Cake

Plum cake is a Christmas tradition in my family. I think it tastes even better the next day.

Beat together:

• 2 c self rising flour (or flour + 1/2 tsp. soda)
• 2 c sugar
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1 cup vegatable or soy oil
• 3 eggs
• 2 jars plum baby food (sm. size)

Grease a bunt pan, pour mixture in and bake at 325° F for 1 1/4 hours, or until pick comes out clean.

Icing: Mix powdered sugar and lemon juice to desired consistency and ice while cake is cooling. For maximum moist and sugary deliciousness, poke small holes in the top of the cake before icing to allow icing to seep in.

Cheese, Onion and Bread Souffle

This recipe is from Real Simple. It's not! But it's a fun use for old bread - savory, fluffly, hot, delicious!

Ingredients:
2 Tbs. butter, plus more for the dish
10 slices (about 10 ounces) stale soft white or sourdough bread, crusts removed and torn into ½-inch pieces
2 cups hot milk
1 small onion, sliced
4 eggs, separated
7 ounces Swiss cheese, grated
1 tsp. kosher salt
1/4 tsp. freshly ground black pepper
1 pinch ground nutmeg
1 pinch ground cayenne pepper

Preheat oven to 400° F. Butter a 2 - 2 ½ quart soufflé dish; set aside. Place bread in a shallow bowl and pour the milk over it. Set aside until the liquid is absorbed.

Melt the 2 Tbs. of butter in a medium skillet over medium-low heat. Add the onion and sauté until tender, about 15 minutes. Remove from heat. Mash the bread with your hands or a spoon and stir in the onions. In a medium bowl, whisk together the egg yolks, cheese, salt, pepper, nutmeg, and cayenne. Pour the mixture over the bread, stirring until well combined. In a separate bowl, beat the egg whites until stiff peaks form, then gently fold them into the bread mixture in 3 additions. Transfer to the soufflé dish and bake until golden and firm, 45-50 min.

Roasted Sweet Potatoes

I don't actually know the difference between sweet potatoes and yams, but according to my mom, who's perfected this recipe over many years, YAMS are more delicious.

• Scrub yams and poke holes using a fork
• Place yams on a cookie sheet lined with aluminum foil
• Cook at 400°F until yams are soft (about an hour)

Serve with brown sugar and butter.

Roasted Red Potatoes

Great for entertaining! Prep work can be done in advance. Cook duration and temp. can be adjusted to optimize for timing with very little oversight. Dish retains heat well and can be kept in a warm oven for a while without drying out.

New potatoes are low in starch and best during spring and early summer. The goal is to get the potatoes soft on the inside and crisp on the outside. They should have a golden brown color and subtle herb-i-ness that optimizes their natural flavor.

Ingredients:
4 lb. red new potatoes, cut into 6ths (about 25 potatoes)
1/3 cup olive oil
1 Tbs. chopped fresh rosemary (heaping)
1 Tbs. chopped fresh thyme (heaping)
Salt and freshly ground pepper, to taste

Directions:

Wash potatoes, cut out any bad spots, then cut into evenly sized pieces. (Tip: Cut each potato in half, then cut each half 2 more times along a diagonal. Quartering smaller potatoes is probably sufficient.)

In a bowl, combine the potatoes, olive oil, rosemary, thyme, salt and pepper and stir to coat potatoes evenly. Transfer to 1-2 large pans or cookie sheets that have been lined with foil (shinny side up). Potatoes should be evenly spread out.

Preheat oven to 400°F.

Roast until the potatoes are tender, golden brown and crisp, about 1 hour. Check on potatoes 30 min into cooking and use a fork to toss any that are sticking.

Variation: Cook at 400°F for first 30 min (potatoes will be soft, but not crisp), then reduce heat and continue roasting to ensure potatoes are ready when the rest of the meal is. I've gone as low as 200°F to extend the last 5-10% of cooking over 20-30 min.

Tomato and Goat Cheese Tart

Ingredients:
Flour for the work surface
1 sheet puff-pastry dough, thawed according to package directions
4 plum tomatoes, sliced 1/4 inch thick
1 clove garlic, finely chopped
6 sprigs fresh thyme, leaves only
2 teaspoons olive oil
2 teaspoon balsamic vinegar
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1 3-ounce package goat cheese
Fresh basil (optional)

The tomato mixture can be prepared up to a couple hours in advance. I find the longer the tomatoes marinate, the more intense the flavor.

In a medium bowl, combine the tomatoes, garlic, thyme leaves, oil, vinegar, salt, and pepper. Cover and set in the fridge.

Pre-heat oven to 375° F.

Unfold the sheet of puff-pastry dough on a lightly floured surface and roll to 1/4 inch thick. Transfer the dough to a baking sheet.

Transfer the tomato mixture to the pastry; overlap tomatoes slightly and leave a 1/2-inch border. Use a slotted spoon to ensure excess liquid stays in the bowl. Crumble the goat cheese over the top. Bake until the dough is puffed and golden brown, about 15 to 20 minutes. Let cool for a couple of minutes before cutting into pieces.