Tuesday, December 25, 2018
8 oz cream cheese, softened
3/4 cup sour cream
2 Tbsp lemon juice
2 Tbsp onion, grated
2 tsp horseradish
1/4 tsp salt
1 1/2 cups smoked salmon, flaked or chopped
1/2 cup chopped pecans
2 Tbsp fresh parsley, chopped
- Combine cream cheese, sour cream, lemon juice, onion, horseradish, and salt. Stir in salmon and mix thoroughly.
- Transfer to a serving bowl and top with chopped pecans and parsley.
- Serve with crackers. Can be prepared up to 3 days ahead and chilled. Take it out of the refrigerator an hour or so before serving; it is best served at room temperature.
15 oz can pumpkin puree
1 stick butter, melted
3 eggs
1 2/3 cups sugar
1 1/2 tsp baking powder
3/4 tsp baking soda
3/4 tsp salt
3/4 tsp cinnamon
1/4 tsp nutmeg, ground
1/4 tsp ginger, ground
1/8 tsp cloves, ground
2 1/4 cups flour
1 Tbsp sugar
1 tsp cinnamon
- Preheat oven to 350 F. Butter a 6-cup loaf pan.
- In a large bowl, whisk together pumpkin, oil, eggs and sugar until smooth. Sprinkle baking powder, baking soda, salt, cinanmon, nutmeg, ginger and cloves over batter and whisk until well-combined. Add flour and stir until mixed. Scrape into prepared pan and smooth the top.
- Mix sugar and cinnamon, and sprinkle over top of batter.
- Bake 65-75 minutes until a tester poked into all parts come out batter-free, turning the cake once during the baking time for even coloring. Let cool. (Keeps at room temperature.)
4 Tbsp olive oil
3 cloves garlic, minced
3 Tbsp tomato paste
3/4 tsp salt
1 1/2 cups cooked chickpeas
1/2 cup small pasta (e.g., ditalini, macaroni)
- Heat olive oil in a large pot. Add the garlic and cook, stirring until fragrant. Stir in the tomato paste and salt, and fry for 30 seconds.
- Add chickpeas, pasta, and 2 cups water. Scrape up bottom of pot, lower heat, and simmer until pasta is cooked and most of the liquid has been absorbed, about 15 to 20 minutes.
- Serve topped with olive oil and crushed red pepper flakes.
Thursday, December 21, 2017
1/2 cup brown sugar, packed
6 Tbsp unsalted butter
3 Tbsp heavy cream
1/4 tsp sea salt
1 tsp vanilla extract
3/4 cup pecans, coarsely chopped
- In a small saucepan over medium-low heat, combine brown sugar, butter, cream, and salt. Simmer 3-5 minutes until thick and bubbling.
- Remove from heat and stir in vanilla and pecans. Serve over pumpkin pie.
1 yellow onion, diced
2 cloves garlic, minced
2 Tbsp flour
2 Tbsp chili powder
15 oz diced tomatoes
15 oz tomato sauce
15 oz kidney beans, drained
15 oz black beans, drained
15 oz. can pinto beans, drained
1 cup frozen corn kernels
2 cups vegetable broth
2 cups macaroni noodles
1 cup sharp cheddar, shredded
- Sauté onion and garlic in olive oil in a large pot over medium heat.
- Add flour and chili powder, and stir for 2 minutes.
- Stir in diced tomatoes, tomato sauce, beans, corn, vegetable broth, and macaroni. Cover the pot and turn up the heat to reach a boil, while stirring frequently.
- Turn heat to low and let simmer 15 minutes, or until pasta is tender, stirring frequently.
- Turn off heat, stir in shredded cheddar, and serve.
Sunday, September 10, 2017
1 12-inch tortilla
1/2 cup shredded cheese (for example, Monterey Jack)
4 eggs
1/2 cup black bean salsa
1 large avocado, sliced
- In a large skillet, heat up tortilla in 1 tsp oil, add cheese to one half, and fold. Cook on both sides until cheese is melted. Remove from pan, cut in half, and place on two plates.
- Fry eggs and place two on each quesadilla half.
- Warm salsa in skillet and spoon over eggs. Top with sliced avocado and hot sauce.
1/4 cup olive oil
fresh parsley, chopped
fresh basil, chopped
1/2 yellow onion, diced
3 cloves garlic, minced
28 oz crushed tomatoes
16 oz gnocchi
6 oz mozzarella balls, halved
1/2 cup grated Parmesan
- Heat olive oil in a large saucepan. Add a portion of parsley and basil and cook 5 minutes. Add onion and garlic and cook 5 minutes.
- Add tomatoes and salt, black pepper, and crushed red pepper to taste. Simmer 30 minutes, stirring occasionally.
- In the meantime, cook and drain gnocchi.
- Add gnocchi and mozzarella balls to tomato sauce, and simmer until cheese melts. Top with Parmesan, parsley, and basil.
1 lemon
1/4 cup olive oil
2 cloves garlic, minced
1/2 Tbsp oregano
1/2 tsp salt
1 cup brown lentils, dry
1/2 bunch parsley, roughly chopped
1 pint grape tomatoes, halved
1/4 red onion, finely diced
- Cook lentils. (Boil 4 cups of water, add lentils, and simmer, partially covered, for 20 minutes.) Drain and rinse with cold water.
- In a large bowl, mix together the lemon’s zest and juice, olive oil, garlic, oregano, salt, and black pepper to taste. Add parsley, tomatoes, and onion.
- Add lentils and stir well. The salad improves if you let it sit in the refrigerator; stir before serving.
Tuesday, January 31, 2017
1 banana
1 cup plain yogurt
1 1/2 cup frozen mango
1/2 cup ice cubes
1 Tbsp honey (optional)
- Blend banana, yogurt, mango, and honey in blender. Add ice and blend until smooth.
Wednesday, December 28, 2016
3 Tbsp brown sugar, packed
1 Tbsp unsalted butter
1/8 tsp salt
1/8 tsp cinnamon
1 1/4 lbs peaches, peeled and sliced in half-inch wedges (or 1 lb frozen sliced peaches)
1 Tbsp water
1 1/2 tsp lemon juice
1 tsp flour
1/2 tsp vanilla extract
1/2 cup flour
2 Tbsp sugar
1/2 tsp baking powder
1/8 tsp baking soda
1/8 tsp salt
1/4 cup buttermilk
2 Tbsp unsalted butter, melted
- Preheat oven to 400 F.
- Filling: in 8″ oven-safe skillet over medium-high heat, combine brown sugar, butter, salt, and cinnamon. Cook 2 minutes, until sugar dissolves.
- Add peaches and cook until peaches release their juice, 5 minutes (longer if frozen).
- In a bowl, whisk water, lemon juice, and flour. Stir into skillet. Remove from heat, and stir in vanilla.
- Topping: in a bowl, whisk remaining dry ingredients. Stir in buttermilk and butter until dough forms.
- With a spoon, drop small pieces of dough evenly over skillet. Sprinkle with 1 tsp sugar.
- Bake 20-25 minutes, until topping is golden brown. Let cool for 20 minutes.