Cheese and Egg Balls

Cheese And Egg Balls

Pallotte Cacio E Uova

This dish is a rustic specialty born in the mountain villages of Italy’s Abruzzo region. Shepherds and farmers created them with simple, inexpensive ingredients they always had on hand. Today, this humble dish is celebrated as classic comfort food, especially in the highlands, where it is enjoyed with crusty bread to soak up the flavorful sauce.

Ingredients:

Pallotte or Egg Balls:
3 cups (750 mL) coarse fresh bread crumbs (see TIP)
2 large eggs
1 cup (250 mL) finely grated Pecorino Romano
1/2 cup (125 mL) finely grated Parmigiano-Reggiano, plus more to garnish
2 cloves garlic, minced
1/3 cup (80 mL) finely chopped flat-leaf parsley
1 tsp (5 mL) salt
1/4 tsp (1 mL) freshly ground pepper
Olive oil for frying
Tomato Sauce
1/2 cup (125 mL) onion, finely chopped
2 medium-size garlic cloves, finely minced
2 cups (500 g) tomato polpa, such as Mutti
Salt and freshly ground pepper to taste
1/4 cup (60 mL) small or torn basil leaves
Directions:
In a large mixing bowl, combine bread crumbs, eggs, cheeses, garlic, parsley, salt and pepper. Mix everything together with your hands until you get a dough-like consistency. (It should be moist but firm enough to shape into balls. If it feels too wet, add a little more bread crumbs.) Form into balls about 1 inch (2.5 cm) in diameter. You should get 10 to 12 balls.

Fill a large sauté pan about one third of the way with olive oil. Place over medium-high heat. When the oil is hot, carefully add balls to pan. Cook, gently turning them occasionally, until golden brown and crispy on all sides, 4 to 5 minutes. Transfer to a plate.

Pour off and strain all but 3 tbsp (45 mL) oil into a heatproof container to save for another use. Place pan over medium heat. Add onion. Cook, stirring occasionally, until translucent, about 2 minutes. Add garlic and cook 30 seconds more. Carefully add tomato polpa—it will splatter—and season with salt and pepper. Simmer sauce for 15 minutes.

Place pallotte (balls) into sauce and simmer for 10 minutes, very gently turning occasionally so they absorb flavours of sauce. Gently transfer to a large shallow bowl. Sprinkle with Parmigiano and basil.
Serves 4

TIP Fresh bread crumbs are made by crumbling stale rustic bread, crusts and all. If bread is hard, soak it in warm water for 5 minutes then squeeze out excess moisture before crumbling.

One Pan Shrimp And Asparagus With Creamy Polenta

One Pan Shrimp And Asparagus With Creamy Polenta

This is a delicious meal packed with nutrition and goes together quickly. It is a one pan meal with lemon and basil, ready in 20 minutes. Serve it over creamy polenta, rice, or risotto. Trader Joes 
carries wild caught shrimp from the deep waters of Argentina, that I recommend.
Ingredients:
16 ounce peeled and defined shrimp
2–3 tablespoons olive oil
1 large shallot- diced
4–6 garlic fat cloves- roughly chopped
16 ounces asparagus (one large bunch), woody ends removed, cut into     
inch 1/2 inch pieces.
1/2 teaspoon salt and pepper, more to taste
1/4 teaspoon red pepper flakes
1 lemon – use the zest, plus juice to taste.
10 basil leaves, cut into ribbons (or try Thai Basil!)
Serve over creamy polenta, rice, quinoa or on its own.

Directions:
Thaw frozen shrimp in a bowl of cold water, drain, and pat dry. Season both sides with a little salt and pepper. 

Saute. Heat the olive oil in an extra-large skillet over medium heat. Sauté shallot and garlic, stirring until fragrant, about 2-3 minutes. Add the lemon zest and chili flakes, and sauté for 1 minute. Add the asparagus, season with salt and pepper. Stir frequently until tender crisp. ( If your asparagus is very thick, add a splash of water, cover and steam for a few minutes).

Sear the shrimp. Scoot asparagus to the sides (or to a side plate) add a little more olive oil to the pan, and add shrimp to the middle of the pan, searing each side.

Combine. Stir the whole thing together, squeeze in some lemon juice, and cover the pan for 1-2 minutes, until the asparagus is tender and vibrant green and the shrimp is cooked through.

Season. Add the basil ribbons, then taste, adjust salt and lemon to taste – find the balance.

Serve. Divide among bowls and top with lemon zest and chili flakes, or feel free to serve over rice or creamy polenta.

Notes:
A note on shrimp– I prefer frozen wildshrimp that is peeled and deveined. Trader Joe’s carries large Argentinian red shrimp, which are my favorite- affordable and good quality.  Serves 6 to 8

Leftovers will keep for 3 days in an airtight container in the refrigerator.

I particularly love shrimp recipe this over our creamy polenta.

For extra richness, add a pat of butter at the very end of cooking. I’ll often add this to another’s portion after I take mine out. This way, they are happy with this buttery shrimp, and I’m happy with my lighter olive oil version.

Lemon-Miso-Labneh-Baked Fish With Turmeric-Parsley Vinaigrette

Lemon-Miso-Labneh-Baked Fish 

                             With Turmeric-Parsley Vinaigrette 
A medley of offbeat flavors comes together seamlessly in this fish dish. Taking inspiration from Persian cuisine, this way of cooking fish in yogurt yields tender-moist results. The flavour factor is amped up with the addition of salty, umami-tasting miso and a drizzle of a zippy herbaceous vinaigrette. It’s excellent served over sturdy salad greens like arugula or enjoy it with aromatic rice. Serves.
Ingredients

Sauce:
14 oz (400 g) labneh
1/4 cup (60 mL) white miso
1 lemon
1-lb (455-g) side wild salmon

Turmeric-Parsley Vinaigrette  
1/4 cup (60 mL) finely chopped shallots
1/4 cup (60 mL) sliced parsley
2 tbsp (30 mL) lemon juice
2 tbsp (30 mL) white wine vinegar
1 tbsp (15 mL) liquid honey
1 tsp (5 mL) ground turmeric
1/2 cup (125 mL) olive oil
Salt and pepper to taste
Directions:
Preheat oven to 375°F (191°C).

Stir labneh with miso in a medium-size bowl until evenly mixed.
Cut five thin slices from lemon. Add fish to a 9 × 13–inch (3-L)
baking dish. Pour and spread labneh mixture around (not over) the fish

Top fish with lemon slices. Bake in centre of preheated oven until a
knife inserted into thickest part of fish and held for 10 seconds comes
out warm, 15 to 20 minutes.

Meanwhile, stir shallots with parsley, lemon juice, vinegar, honey
and turmeric in a small bowl. Slowly whisk in oil until evenly mixed.
Stir in salt and pepper to taste.

When salmon is ready, spread labneh on serving plates or a platter.
Cut fish into four pieces and set over labneh. Serve drizzled with
vinaigrette.  Serves 4

French Onion Soup

                                        

                                French Onion Soup

No matter what the cooks states the French Onion Soup had its beginning in the kitchen of Julia Child. Yes, tweaks were done by another chef to make the recipe their own..
Ingredients:
1⁄2 c. unsalted butter
2 T. olive oil
4 c. sliced onions
5 c. beef broth
1 t. dried thyme
1 pinch salt and pepper to taste
4 slices French bread
4 slices provolone cheese
1⁄4 c. grated Parmesan cheese
Worcestershire sauce
Sprigs of fresh thyme

 Directions:                                                                                                            Melt butter with olive oil in an 8-quart pot over medium heat. Add onions until tender and translucent. Do not brown the onions. 

Add beef broth, and thyme. Season with salt and pepper. Let simmer for 30 minutes. 

Serve soup into bowls and place 1-3 slices of French bread on top of each. Layer each slice of bread with a slice of provolone and 1 tablespoon Parmesan cheese. 

Broil bowls until cheese bubbles and browns slightly, 2 to 3 minutes. Carefully remove and add thyme and Worcestershire sauce to taste.

Roasted Vegetable Pasta

Roasted Vegetable Pasta

Dig into a bowl of Roasted Vegetable Pasta, with garden-fresh veggies caramelized to sweet perfection.  Tossed with olive oil, garlic, and herbs, this fast, flavorful dish tastes like late summer in every bite.

Ingredients:

1 pound zucchini – about 2 medium zucchini cut in 1/2 moon slices

1 red bell pepper, chopped in one inch bite-sized pieces
8 ounces cremini mushrooms, cut in half or quarter depending on size
1 red onion, sliced in 1/4 inch wedges
1 pint cherry tomatoes
4 tablespoons olive oil, divided
2 teaspoons Italian seasoning, divided
8 ounces dry pasta (we used rigatoni)
1/4– 1/2 teaspoon red pepper flakes
6 cloves garlic, chopped fine or grated (1/4–1/3 cup)
1 tablespoon fresh rosemary, finely chopped (Optional)
1 lemon zested and juiced
salt to taste
black pepper to taste
1/2 cup fresh basil leaves torn
1/2 cup pecorino cheese or parmesan cheese, grated

Directions:
Preheat oven to 425°F.
Chop zucchini, bell peppers, mushrooms, onion. Place zucchini and bell peppers in a bowl and toss with a few teaspoons of olive oil, salt, pepper, and 1 teaspoon of Italian seasoning. 

Spread onto a baking sheet- the more room the better they will roast, if too crowded the veggies will steam rather than caramelize. 
Do the same with the mushrooms, red onion, and cherry tomatoes: place in a bowl, toss with a tablespoon of olive oil, salt, pepper and 1 teaspoon Italian seasoning and spread onto another baking sheet. 

Bake. Roast the veggies in the oven for 20-25 minutes, until tender and slightly caramelized. The zucchini tray is usually done in 20 minutes.

Pasta. Cook pasta in a large pot of salted water (important for flavor) to al dente while veggies are roasting. Drain and save 1 cup of hot pasta water.

Saute. In a saute pan, add remaining olive oil (or use 1/2 butter), sauté red pepper flakes and garlic, turn heat to medium low, add rosemary. Let the garlic soften and cook through, stirring all the while- if it is starting to get golden before it cooks through, add a little pasta water.

Combine. Add cooked pasta to the pan and toss. To loosen, add a little hot pasta water if desired. Add lemon zest, salt and pepper to taste. Toss in the roasted veggies. 

 *Adjust flavor again as needed, with more salt, pepper, lemon juice, pasta water, or a drizzle of olive oil.

Garnish. Top with pecorino cheese, basil, and optional pine nuts.

Notes:
Optional toppings: toasted walnuts, pinenuts, dollops of pesto, or vegan cheesy sprinkle, vegan parmesan cheese, 

Flavor enhancers: extra squeeze of lemon juice or a drizzle of sherry vinegar or white balsamic vinegar or a few chopped anchovies, capers, or olives (sauté in with the garlic).

Store leftovers in the fridge in a sealed airtight container for up to 3 days. Delicious for lunch – cold or warmed up!

For a rich and creamy version, omit the pecorino cheese (or use both) and stir in 4-6 ounces of creamy goat cheese with the warm pasta before adding the veggies.

Homemade Pizza Dough

Home Made Pizza Dough

Don't overthink Pizza Dough.  It is quick and easy and the reward is the flavor.  Makes 1 1/2 pounds (680 G) of dough.

Ingredients

1 1/4 cups (310 mL) warm water (approx.), divided
1 package (8 g) traditional dry yeast
1/2 tsp (2 mL) sugar
3 cups (750 mL) all-purpose flour (approx.)
1 tbsp (15 mL) olive oil
1 tsp (5 mL) salt

Directions:

In the bowl of a stand mixer, stir together 1/4 cup (60 mL) warm water, yeast and sugar. Let stand until mixture foams up, about 15 minutes.

Add flour, olive oil, salt and 1 cup (250 mL) warm water. Using dough hook on low speed, begin to mix ingredients. As ingredients pull together, increase speed slightly until ball forms. If dough seems dry, add warm water 1 tbsp (15 mL) at a time; if it is too wet, add 1 tbsp (15 mL) flour at a time. Mix until dough comes off sides of bowl and forms a ball.

Remove dough and knead on a floured surface until no longer sticky but soft and pliable, about 3 minutes.

Place dough back into bowl and cover with a clean tea towel. Allow to rise in a warm place until doubled in size, about 30 minutes.

Remove dough, form into ball, cut in half and use immediately or wrap in plastic wrap and refrigerate for up to 48 hours.

Makes 1 1/2 lbs (680 g) pizza dough.

 Makes 1 1/2 lbs (680 g) pizza dough

1 1/4 cups (310 mL) warm water (approx.), divided
1 package (8 g) traditional dry yeast
1/2 tsp (2 mL) sugar
3 cups (750 mL) all-purpose flour (approx.)
1 tbsp (15 mL) olive oil
1 tsp (5 mL) salt

1. In the bowl of a stand mixer, stir together 1/4 cup (60 mL) warm water, yeast and sugar. Let stand until mixture foams up, about 15 minutes.

2. Add flour, olive oil, salt and 1 cup (250 mL) warm water. Using dough hook on low speed, begin to mix ingredients. As ingredients pull together, increase speed slightly until ball forms. If dough seems dry, add warm water 1 tbsp (15 mL) at a time; if it is too wet, add 1 tbsp (15 mL) flour at a time. Mix until dough comes off sides of bowl and forms a ball.

3. Remove dough and knead on a floured surface until no longer sticky but soft and pliable, about 3 minutes.

4. Place dough back into bowl and cover with a clean tea towel. Allow to rise in a warm place until doubled in size, about 30 minutes.

5. Remove dough, form into ball, cut in half and use immediately or wrap in plastic wrap and refrigerate for up to 48 hours.

Makes 1 1/2 lbs (680 g) pizza dough

Unfried Chicken With Thyme Ranch

Unfried Chicken With Thyme Ranch

To simulate the flavour and crunch of fried chicken, thighs and drummies are seasoned with Old Bay, dipped in eggs and buttermilk then coated in crushed cornflakes. Baked to golden perfection, the juicy pieces are served with a tangy ranch dip flavoured with thyme. When shopping for cooking spray, look for brands where the only ingredient is oil.CJJ

Ingredients:
Thyme Ranch Dip
1/2 cup (125 mL) mayonnaise, preferably Hellmann’s
1/2 cup (125 mL) shaken buttermilk
2 tsp (10 mL) fresh lemon juice
1 small clove garlic, grated on rasp
Salt and freshly ground pepper to taste
1/4 cup (60 mL) finely sliced chives
1 tsp (5 mL) finely chopped thyme
Chicken
6 skin-on, bone-in chicken thighs, about 1 3/4 lbs (795 g) total
6 skin-on chicken drumsticks, about 1 1/3 lbs (605 g) total
Old Bay Seasoning and salt to taste
Olive or canola oil spray
6 cups (1.5 L) cornflakes
2 large eggs
1/4 cup (60 mL) shaken buttermilk
1 tsp (5 mL) paprika
1/2 tsp (2 mL) garlic powder
Salt and freshly ground pepper to taste
Flaky sea salt to finish (optional)
Frank’s RedHot sauce for serving

Directions:
For the ranch, whisk mayo, buttermilk, lemon juice, garlic, salt and pepper in a mixing bowl until smooth. Stir in herbs. Transfer to an airtight container. Cover and refrigerate up to 1 week.

For the chicken, lay out chicken on a baking tray. Pat dry with paper towel. Season lightly with Old Bay then lightly with salt. Transfer to an airtight container. Refrigerate overnight.

Preheat oven to 400°F (204°C). Line a baking sheet with foil. Cover with a rack. Spray rack with oil.

Place cornflakes in a large freezer bag. Press out air and seal. Using a rolling pin, roll bag to crush cereal until most flakes are 1/4 inch (5 mm) or less. Transfer to a shallow baking dish. Set aside.

In a large bowl, whisk eggs, buttermilk, paprika, garlic powder, salt and pepper. Working one piece at a time, dip chicken in egg mixture, letting excess drip off. Dredge in cornflake mixture and place on prepared tray, skin side up. Spray chicken with canola oil. Bake on middle rack until crispy and cooked through, about 45 minutes.

Remove from oven and transfer to a serving platter. Sprinkle lightly with flaky salt (if desired) and serve with Thyme Ranch Dip and Frank’s RedHot sauce.
Serves 4 to 6

Pickled Raw Beets

 

Pickled Raw Beets

Slicing beets super thin and letting them soften in salt before packing in a spiced brine is a quick way to create a condiment that’s great for amping up a cheese plate, salad or sandwich.

TIP
Use those beautiful beet greens! Wash well, chop the stems and sauté in a little olive oil, garlic and spice (if desired) until tender. Add chopped leaves and cook until wilted. Or use the raw chopped leaves in a hearty salad.

Smoked Salmon Quiche

                                             

Easy Smoked Salmon Quiche

This smoked salmon quiche is super simple to make, as it uses shop-bought puff pastry. No pie crust to prepare from scratch and the filling is whipped up in less than 10 minutes. Easy, and the best thing about quiche is that there is always an occasion to eat it. One slice - fresh out of the oven and the next one with a side salad.

Ingredients

1 pack puff pastry shop bought 

1 leek about 250 g / 9 oz

2 tablespoon olive oil
4 eggs medium size, at room temperature
200 g creme fraiche 7 oz, ¾ Cups - can be replaced with heavy cream
200 g smoked salmon 7 oz
nutmeg
salt
black pepper
2 tablespoon dill fresh dill or 1 teaspoon dried dill. This is optional, as I often make it without dill and it still tastes delicious. 
1 tablespoon olive oil for greasing the pan

Directions:
 Preheat oven to 180°C /356°F.  Grease your baking form with some olive oil. 

Unfold the puff pastry and gently press it into your dish, so it also covers the edges. The excess puff pastry dough can be cut away with some scissors. 

Slice the leeks into rings. Heat the tablespoon olive oil in a pan and fry the 1 leeks until they begin to brown. Set aside to cool. 

In a large mixing bowl, break the 4 eggs and whisk until they are combined. Mix in the 7/8 cup creme fraiche/heavy cream

Cut the smoked salmon into bite-sized pieces. Add in the egg mixture with the leeks and stir. 200 g smoked salmon  Season the mixture with nutmeg, pepper, and salt. (Although be careful with the salt as smoked salmon is naturally salty). Stir in the dill. nutmeg, salt, 2 tablespoon dill, black pepperPour or spread the mixture into your dish. 

Place in the oven and bake for approximately 35 minutes. The quiche can be served hot or cold with side salad.

Sausage & Potato Breakfast Casserole

Breakfast Sausage & Potato Casserole

Sausage & Potato Breakfast Casserole

A deeply comforting combo of crispy potatoes, sausages, eggs and cheese baked in one pan. Serve it with plenty of buttered sourdough toast and sliced fresh fruit on the side. This dish can be made ahead and reheated all week for quick breakfasts as long as it lasts.

Ingredients:

5 tbsp (75 mL) olive oil, divided
1/2 lb (225 g) breakfast sausages 
2 large russet potatoes, about 12 oz (340 g) each 
3/4 tsp (4 mL) salt, divided 
12 large eggs 
1/3 cup (80 mL) whipping cream 
2 cups (500 mL) shredded aged cheddar cheese 
4 green onions, thinly sliced

Directions: 

Preheat oven to 375°F (191°C).

Place 1 tbsp (15 mL) oil in a deep 9 x 13-inch (23 x 33-cm) casserole dish. Place sausages in dish and coat with oil. Bake until sausages are golden brown, flipping halfway through cooking, 15 to 20 minutes. Transfer sausages to a plate to cool.

While sausages are baking, peel and coarsely grate potatoes. Place in a clean tea towel. Wrap up towel and squeeze out excess water over sink. Heat remaining 4 tbsp (60 mL) olive oil in a large nonstick frying pan over medium-high heat. When oil is hot, carefully add potatoes and 1/2 tsp (2 mL) salt. Cook, stirring and flipping potatoes occasionally until you have large chunks of golden brown and tender potatoes, 8 to 10 minutes. Transfer to a plate to cool slightly.

In a large bowl, whisk together eggs, cream and remaining 1/4 tsp (1 mL) salt. Stir in cheese and green onions. Break crispy potatoes into bite-size pieces and stir into eggs. Pour egg mixture into dish you used to cook sausages. Cut sausages in half and evenly distribute in the egg mixture.

Bake until puffed and golden around edges and eggs are set
Serves 6 to 8

Roasted Leek And White Bean Soup

Roasted Leek And White Bean Soup

Friend of The Bean and Rancho Gordo pal, Arnab Chaladar, helps us out with Indian-inspired bean dishes, but here he goes for something simple and classic, perfect for soup season. 

Ingredients
2 cups cooked flageolet beans (beans cooked simply with a lot of water  A couple of small parmesan rinds and drained; bean broth reserved)
6 cups bean broth (from cooking the beans) or vegetable stock
The white (and light green) portions from four plump leeks cut into chunks. 4-5 chunks per leek. Reserve the greens proper for another use.
8-10 cloves garlic
1 tablespoon fish sauce
1 teaspoon lime juice (optional)
Salt
Pepper
Olive oil

Directions:
While the beans are cooking, place the leek portions in a small oven-proof dish with the garlic nestled inside/between them. Drizzle generously with olive oil, add salt and pepper and roast uncovered in a 400º oven till softened and lightly caramelized.

Puree the roasted leeks and garlic and keep aside.

Add the drained flageolets and 6 cups of the bean broth or vegetable stock to your soup pot and raise to a high simmer.

Mix in the leek-garlic puree and the fish sauce and simmer for another 5-7 minutes.

Adjust salt and pepper, drizzle olive oil over and serve with crusty bread.

Notes                                                                                                     For a variation, keep one roasted leek aside, chop it fine and use to garnish the soup.

For another creamier variation, puree 1/2 cup of the beans with the roasted leeks and garlic.

For a vegan version use veg stock instead of parmesan rinds and tamari instead of fish sauce

Beans And Greens Alla Vodka

Beans and Greens Alla Vodka 

Pasta alla vodka is a classic because each ingredient works together beautifully: the heat of the red-pepper flakes and vodka, the sweetness of the tomato and the richness of the cream. And that combination works equally well with beans and greens. Use chickpeas or white beans, and kale or any other dark leafy green, like Swiss chard or broccoli rabe. The finished dish keeps for up to three days in the fridge. Eat it on its own, with crusty bread for dunking, or over pasta.Time 20 minutes / 4 Servings

Ingredients:
3 tablespoons olive oil
1 yellow onion, finely chopped
4 garlic cloves, finely chopped
Kosher salt
1 (6-ounce) can tomato paste
1/4 cup vodka
1/2 teaspoon red-pepper flakes
2 (15-ounce) cans white beans (such as cannellini or Great Northern 

   Beans or Chickpeas, drained and rinsed
1/4 cup heavy cream
1 bunch of Kale with ribs removed and torn into smaller pieces.

1/4 cup Parmesan cheese

Crusty Bread

Directions:
In a large pot or Dutch oven, heat the olive oil over
medium-high. Add the onion and garlic, season with salt,
and cook, stirring occasionally, until softened, 3 to 5
minutes. Add the tomato paste, vodka and red-pepper
flakes. Cook, stirring, until the tomato paste is a shade
darker and starts to stick to the bottom of the pot, 2 to 3
minutes.

Add 2 cups water, the beans and the kale, season with
salt and bring to a simmer. Reduce heat to maintain a
simmer, cover, and cook until the liquid is flavorful and
the kale is tender, 7 to 10 minutes.

Pasta alla vodka is a classic because each ingredient works together beautifully: the heat of the red-pepper flakes and vodka, the sweetness of the tomato and the richness of the cream. And that combination works equally well with beans and greens. Use chickpeas or white beans, and kale or any other dark leafy green, like Swiss chard or broccoli rabe. The finished dish keeps for up to three days refrigerated.

One Pot Moroccan Stew

 One-Pot Moroccan Stew

The Moroccan one-two punch of cumin and cinnamon really makes lamb and chickpeas shine. Time is an important ingredient in this stew, as the slow braise tenderizes the meat, plumps up the apricots and allows the spices to sing. The extras are optional, but flatbread is highly recommended for soaking up the sauce. 
Ingredients:
1 lb (455 g) boneless lamb shoulder, cut into 1-inch (2.5-cm) pieces
Salt to taste
1 tbsp (15 mL) olive oil
1 onion, thinly sliced
2 medium carrots, peeled, cut into 1/2-inch (1-cm) rounds
4 cloves garlic, minced
1 tbsp (15 mL) finely minced ginger
1 tbsp (15 mL) tomato paste
1 tbsp (15 mL) ground cumin
1 tbsp (15 mL) paprika
1/4 tsp (1 mL) cinnamon
1/4 tsp (1 mL) cayenne
2 cups (500 mL) unsalted beef broth
1 can (796 mL) diced tomatoes
1 can (540 mL) chickpeas, drained, rinsed
8 dried apricots, halved
1/4 cup (60 mL) packed cilantro leaves, roughly chopped, plus more for serving
1/4 cup (60 mL) packed mint leaves, roughly chopped, plus more for serving
Plain yogurt, slivered almonds and flatbread to serve

Directions:

Preheat oven to 350°F (177°C)

Season lamb with salt. Heat olive oil in a large Dutch oven over medium-high heat. Add lamb. Cook, turning occasionally, until nicely browned, 7 to 8 minutes. Transfer meat to a plate.

Reduce heat to medium. Add onion and carrot, and cook, stirring often, until they start to brown, about 3 minutes. Add garlic and ginger. Cook until fragrant, 1 minute. Add tomato paste, cumin, paprika, cinnamon and cayenne. Cook 1 minute. 

Add beef broth, tomatoes, lamb and any juices. Season with salt. Raise heat to high. When it comes to a boil, cover and place in oven. Cook 1 hour. Stir in chickpeas and apricots. Continue cooking until lamb is fork-tender, about 30 minutes more.

Remove pot from oven and stir in herbs.  Serve in warmed bowls topped with yogurt and almonds. Sprinkle with extra herbs.  Serve with flatbread.
Serves 2 to 3

White Wine Vinaigrette

White-Wine Vinaigrette 

Use this basic vinaigrette for pasta salad and vegetable-based salads, too. You can skip the herbs here if you’re stirring those directly into the salad.
Ingredients:
1/3 cup (80 mL) white-wine vinegar
2 tsp (10 mL) Dijon mustard
1/2 tsp (2 mL) salt
Freshly ground black pepper to taste
2/3 cup (150 mL) good-quality olive oil or grapeseed oil
Granulated sugar to taste
Handful fresh chopped herbs or spoonfuls dried herbs to taste (optional)
Directions:
In a small bowl, whisk vinegar with Dijon, salt and pepper. Pouring in a very thin, steady stream, slowly whisk oil into mixture. Whisk in sugar to taste. Add herbs, if using. If making ahead, vinaigrette will keep well, covered and refrigerated, for 3 to 5 days.
Makes 1 cup plus 2 tbsp (280 mL)

Fried Halloumi, Warm Olives and Honey

 

Fried Halloumi, Warm Olives & Honey

It’s likely you’ve forgotten, whether by design or by chance, to bring measuring utensils on your camping trip. If you don’t have any such thing with you, generously coat the bottom of your frying pan with oil—it will probably be close enough to the indicated measure. If purchasing olives from an olive bar, the medium-size clear tubs usually hold 2 cups (500 mL).  

Ingredients:

¼ cup (60 mL) olive oil
1 pkg (250 mL) halloumi cheese, cut into generous 1 inch (2.5 cm) chunks
Juice of 1 small orange
2 cups (500 mL) mixed olives
Honey for drizzling
Coarsely ground black pepper
1 to 2 red finger chilies, thinly sliced
Directions:
Prepare coals to medium. Set a medium cast-iron pan over the grill, and heat oil. Add cheese and fry until golden all over, 15 to 30 seconds per side. Remove cheese to a board or bowl and set aside.

Squeeze orange juice into pan and immediately add olives. Loosely cover pan with foil or another pan and cook until olives are warmedthrough, about 3 minutes. Remove cover, stir in cheese; remove from heat.

Drizzle with a modest amount of honey (you can always add more later if you wish) and season generously with pepper. Sprinkle withsliced chilies and serve in the pan while still warm.
Serves 4

Olive Oil Cake

Olive Oil Cake

Ingredients:

For the Cake:
1/2 cup extra virgin olive oil, plus more to coat the pan
1 1/2 cups unbleached, all-purpose flour, plus more to coat the pan
2 teaspoons baking soda
1/2 teaspoon salt
1 cup granulated sugar
Zest of two lemons
2 large eggs
3/4 cup whole milk labneh
For the Glaze:
1 cup confectioners' sugar
2 tablespoons labneh or plain yogurt
1/4 teaspoon orange blossom water

Directions:
Position an oven rack to the center of the oven and heat to 350°F. Use a paper towel or napkin to coat an 8-inch loaf pan with a couple of drops of olive oil. Coat the pan with flour, knocking out any excess.

In a small bowl, whisk the flour, baking powder, and salt.

In a medium bowl, rub the sugar and lemon zest with your fingers to release the beautiful lemon flavor. Whisk in the olive oil, eggs, and labneh.

Fold in the dry ingredients until combined. The batter will be lumpy.

Spread evenly in the prepared loaf pan and bake until deep golden brown, about 50 minutes.

Meanwhile, make the glaze. Whisk the confectioners' sugar and labneh until combined. Add the orange blossom water. Adjust adding more confectioners' sugar or labneh to create a thick, pourable glaze.

Cool the cake in the pan for 15 minutes, then remove the cake to a rack set over a piece of parchment that will catch any glaze drippings. When the cake is completely cooled, spoon the glaze over top. Allow the glaze to harden briefly before serving.

Greek Yogurt And Kale Pesto Dip

Greek Yogurt and Kale Pesto Dip

This creamy yogurt dip is full of flavor. Making pesto with fresh in-season winter greens like kale is a nutrition powerhouse. Garnishing it with sun-dried tomatoes and pine nuts gives it a beautiful look and an added crunchy texture.

Ingredients:

¼ cup plus 1 tbsp (60 mL plus 15 mL) pine nuts

Kale Pesto
3 cups (750 mL) baby kale leaves
1 large garlic clove, roughly chopped
¼ cup (60 mL) grated Parmesan cheese
½ cup (125 mL) olive oil
½ tsp (2 mL) salt
½ tsp (2 mL) fresh ground pepper
1¼ cups (310 mL) Greek yogurt
2 tbsp (30 mL) julienned sun-dried tomatoes in their oil

Directions:

For the toasted pine nuts, heat a medium skillet over medium-high heat. Add pine nuts and cook for 2 to 3 minutes until golden, stirring occasionally to brown evenly and avoid burning. Remove from heat and set aside to slightly cool.

In a food processor, add kale, garlic, Parmesan cheese, ¼ cup (60 mL) toasted pine nuts and pulse until finely chopped. Scrape down the sides and run the food processor, slowly adding the olive oil in a steady small stream. Season with salt and pepper.

Place yogurt in a serving bowl and mix in kale pesto, reserving 2 tbsp (30 mL). Garnish top of dip with reserved pesto, sun-dried tomatoes and remaining 1 tbsp (15 mL) toasted pine nuts. Serve with crispy Smoked Sea Salt Lotus Chips (recipe below).

Serves 4 to 6

Smoked Sea Salt Lotus Chips

Lotus root is a popular root vegetable in Asian cuisine and is available year round. It is nutritious with large amounts of vitamins and minerals that include vitamin B, vitamin C, iron, potassium, copper, thiamine and zinc. It is also a good source of protein and dietary fibre. Lotus root makes perfect dipping chips for thick dips as they bake up very crispy. The addition of smoked sea salt gives these chips an aromatic subtle flavour that make them delicious for dipping or on their own.

Ingredients:
2 large lotus roots, about 2 lbs 2 oz (960 g), peeled
3 tbsp (45 mL) extra virgin olive oil
1 tsp (5 mL) smoked sea salt

Directions:

Preheat oven to 350 F (180 C). Line a large baking sheet with parchment paper.

Slice lotus roots into rounds ⅛ inch (3 mm) thick. Place them in a large bowl and toss with olive oil to coat well.

Spread evenly in a single layer on baking sheet, ensuring they do not overlap. You can divide them on 2 baking sheets if necessary. Bake in oven for 20 to 25 minutes until golden and crispy. Ensure you check them, as they brown and crisp rapidly. Remove crispy ones and place them on a dish lined with paper towel to absorb oil. Repeat with remaining chips until they are all done.

Toss lotus chips with smoked sea salt and serve warm or at room temperature with dip.

Serves 4 to 6

 

Caesar Dressing

Caesar Salad Dressing 

This is a favorite recipe of our grandson Jacob.  He says the secret and flavor is created by the anchovies.  It creates a very tasty salad.

Ingredients: 

6 to 8 cloves garlic

1/2 tin anchovies

1 or 1 1/2 lemons freshly juiced

3/4 to 1 cup olive oil

Salt & pepper to taste

1 tablespoon Dijon mustard

Directions:

Place garlic cloves, anchovies, mustard, in blender to chop.  Drizzle oil, and lemon juice in while blending.  Taste and season with salt and pepper to your liking.    Easy Peasy!

Greek Lentil And Spinach Soup With Lemon

                                          

 

Greek Lentil And Spinach Soup With Lemon

In addition to all its other virtues, this brightly flavorful, easy soup from an almost three-decade-old cookbook is vegan, gluten-free and low-fat. Don’t skip the clean zing of lemon, which makes it sing.

Storage notes: The soup can be refrigerated for up to 2 weeks or frozen for up to 3 months.

Ingredients
1 pound brown or large green lentils, rinsed and picked over
10 cups vegetable broth or water
1 jalapeño pepper, stemmed, seeded and chopped
2 teaspoons whole coriander seeds
1 1/2 teaspoons cumin seeds
2 1/2 teaspoons dried oregano
2 bay leaves
2 medium Yukon gold, russet or red potatoes (1 1/4 pounds), scrubbed and cut into 1/2-inch dice
10 ounces baby spinach, chopped
1 small butternut squash (1 pound), peeled, seeded and cut into 1/2-inch dice (about 3 cups)
2 tablespoons olive oil
1 large onion, chopped
2 ribs celery, with leaves, sliced
3 large garlic cloves, finely chopped
2 teaspoons kosher salt, or more to taste
1/2 teaspoon freshly ground black pepper, or more to taste
1/3 cup fresh lemon juice
2 lemons

Directions:
In a large soup pot over medium-high heat, combine the lentils, stock or water, jalapeño, coriander, cumin, oregano and bay leaves. Bring to a boil, then reduce the heat to low. Simmer, partially covered, about 30 minutes, until the lentils are tender.

Add the potatoes, spinach and butternut squash, re-cover and cook another 15 to 20 minutes, until the potatoes and squash are tender.

Meanwhile, in a large skillet over medium heat, heat the olive oil until shimmering. Add the onion, and cook, stirring, until it starts to soften, 3 to 4 minutes. Add the celery and garlic and cook, stirring often, until they soften, 3 minutes. Add the mixture to the soup, deglazing the skillet with a little soup liquid and adding the deglaze contents back to the soup pot. Add the salt and pepper, taste, and add more if needed. Pick out and discard the bay leaves.

Thinly slice one of the lemons and cut the other into wedges. Just before serving, stir the lemon juice into the soup. Serve the soup hot, with a lemon slice floating atop each bowl. Pass lemon wedges at the table.

Wild Rice Salad With Cranberries and Mint

Wild Rice Salad With Cranberries And Mint

Ingredients:
Elliott Prag, a cooking instructor at New York’s Natural Gourmet Institute, offers a culinary history lesson with this recipe. It calls for wild rice, dried cranberries, and maple syrup—all of them indigenous to North America.  Serves 8
Ingredients:

1/2 cup olive oil
1/4 cup orange juice
2 Tbs. grated orange zest
2 Tbs. pure maple syrup
1 Tbs. plus 1 tsp. Dijon mustard
2 10.5-oz. pkgs. fully cooked wild rice
1/2 cup pine nuts (4 oz.)
1/2 cup dried cranberries (2 oz.)
1/2 cup fresh mint, finely chopped
2 green onions, white and green parts thinly sliced (1/4 cup)

Directions

Whisk together oil, orange juice, orange zest, maple syrup, and mustard in large bowl. Add rice, pine nuts, cranberries, mint, and green onions, and toss to coat. Season with salt and pepper.