Fresh Basil Zucchini Soup

Fresh Basil Zucchini Soup

The flavor of this soup will knock your socks off! And it’s had with such ease, owing to the basil being added at the very end, after the soup is cooked…a very simple soup to eat any day of the week, and good enough to serve at an elegant dinner party. The recipe is adapted from Patricia Wells’ The French Kitchen Cookbook.

Ingredients:
2 tablespoons extra-virgin olive oil
2 medium yellow onions, thinly sliced
2 pounds zucchini, cut in 1-inch slices
4 cups chicken stock or vegetable stock
Fine sea salt and black pepper to taste
Big handful basil leaves
1/2 cup heavy cream, lightly whipped (unsweetened)

Directions:
In a stock pot or 8-quart pot, heat the olive oil over low heat until it is hot but not smoking. Add the sliced onions and sprinkle with a pinch of salt. Saute the onions for about 8 minutes, or until they are soft and translucent, but not browned, covering them and stirring occasionally.

Add the zucchini to the pot along with the chicken or vegetable stock and season with a pinch of salt and a few grinds of black pepper. Cover and cook for about 10 minutes, or until the zucchini is softened

Remove the soup from the heat and allow it to cool, uncovered, for at least 15 minutes, stirring occasionally to release steam. Stir in the fresh basil and mint leaves just before pureeing. In a blender, puree the soup in batches and return to a smaller, clean pot (a 3- to 4-quart pot). Or, use an immersion blender to puree the soup in its pot.

Taste and add more salt and pepper, if needed. Serve the soup heated through, room temperature, or chilled.

To serve, top each bowl of soup with a small dollop of the whipped cream.

This recipe is copied from the blog, Rose Water and Orange Blossoms by Maureen Abrood.

Chicken Breasts Suffed With Feta, Spinach, Mushrooms, Basil And Sun Dried Tomatoes In Panko Crust

Chicken Breasts Stuffed With Feta, Spinach, Mushrooms, Basil, and Sun Dried Tomatoes 

In Panko Crust.

Ingredients:

Filling:

1 tablespoon olive oil

2 tablespoons minced shallots

1 clove garlic, minced

4 oz. crimini mushrooms, coarsely chopped

1/4 dry white wine or vermouth

1/2 (10 oz.) pkg. frozen chopped spinach, 

      thawed and squeezed dry

1/4 cup chopped drained oil packed sun 

     dried tomatoes

2 oz. sheep's milk feta cheese

2 tsp. minced fresh oregano

*

Chicken:

4 boneless skinless chicken breasts

salt and pepper to taste

2 eggs beaten with 1 tablespoon water

2 cups panko crumbs

1 1/2 tablespoon minced fresh Italian parsley

2 teaspoons minced fresh oregano

2 tablespoons unsalted butter

2 tablespoons olive oil

*

Directions:

For filling heat olive oil in a large skillet over medium heat.  Add shallots, garlic and mushrooms and cook until tender and most of the liquid has cooked away.  Add wine and stir to scrape up any browned bits from bottom of pan.  Remove to a bowl and cool completely.  Stir in spinach, sun dried tomatoes, feta and oregano.

*

Peheat oven to 400 degrees.  Trim chicken and cut a pocket in the thick edge of each breast by holding knife parallel and slicing to create about a 4 inch opening.  Season inside of pockets with salt and pepper to taste.  Stuff 1/4 of the filling into each chicken pocket, squeezing the edges together.

*

Whisk eggs and water in a shallow bowl or pie plate.  Combine panko, oregano and parsley in another shallow dish.  Dip chicken in egg mixture and then coat well with the bread crumb mixture.

*

Melt butter with olive oil in a large non-stick skillet over medium high heat.  Add chicken breasts and cook 2 minutes per side to brown-do not burn.  Transfer chicken to a greased rack set over a baking sheet.  Bake for 12 to 15 minutes or until chicken is cooked through.

Pesto And Mascarpone Crusted Salmon Fillets

Pesto And Mascarpone 

Crusted Salmon Fillets

This is a recipe that I wasn't convinced would be as tasty as I found it to be.  It is absolutely wonderful and I almost forgot to photograph.  My suggestion for the recipe is, make certain that you drain excess oil from the pesto or the mascarpone will be too thin.

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Ingredients:

1-8 oz. container prepared pesto

1-8 oz, container mascarpone cheese

6-5 oz. salmon filles

salt and pepper

2 cups fresh bread crumbs

1/2 cup freshly grated Parmesan

*

Directions:
Preheat oven to 375 degrees.  Turn pesto into a strainer and let set over a bowl  and let drain for 10 minutes.  Stir pesto into mascarpone cheese.

Arrange salmon fillets on a parchment lined baking sheet and season with salt and pepper.  Divide the pesto cheese evenly among salmon fillets, spreading over entire surface.

Toss bread crumbs with parmesan cheese.   Divide the bread crumbs evenly among salmon fillets, pressing down lightly into pesto cheese.  Bake for about 20 minutes or until the breadcrumbs are golden brown and the salmon is just cooked through.

Greek Rice Bake With Shrimp And Feta Crumb Topping

Greek Rice Bake With Shrimp  And Feta Crumb Topping

This Greek spin on the classic baked rice  casserole calls for shrimp, but chicken  can also be used. Cut three large bone- less chicken breasts into cubes and  brown first in oil in a hot skillet before  adding to cooked rice. If you plan on  doubling the recipe, use 2 1/2 cups rice  and only 4 1/2 cups  stock. Ingredients: 2 1/2 cups chicken or vegetable stock 1 bay leaf 1 1/4 cups long-grain white rice 2 tbsp olive oil 1 onion, chopped 2 cloves garlic, finely chopped 1 tsp dried oregano leaves 1/4 tsp red-pepper flakes, or to taste 2 large tomatoes, seeded and chopped 1 large red or green bell pepper 1 lb. large raw shrimp, peeled and    deveined with tails left on Feta Crumb Topping 3/4 cup soft fresh bread crumbs 3/4 cup crumbled feta 2 tbsp chopped fresh parsley Directions: Place stock and bay leaf in a medium  saucepan and bring to a boil. Add rice;  return to a boil. Reduce heat, cover and  simmer for 20 minutes or until rice is  just tender. Remove from heat and let  cool to room temperature. Remove  bay leaf. Heat oil in a large nonstick skillet over  medium heat. Cook onion, garlic,  oregano and hot-pepper flakes,  stirring, for 4 minutes or until softened. Add tomatoes and red pepper; cook for  3 minutes until softened. Stir in rice and  spread in a greased 10-cup shallow  casserole dish. If making ahead, cover  and refrigerate. Preheat oven to 375°F . Bury shrimp in rice. Combine bread  crumbs, feta and parsley in a bowl;  spread over rice. Bake in oven for 25  to 30 minutes until shrimp are pink  and topping is light golden. Serves 4

Lemon Curd Limoncello Trifle With Blackberries

LemonCurd Limoncello Trifle With Blackberries

Ingredients:

Lemon Curd

1 cup plus 2 T. sugar, divided use
3 large eggs, lightly beaten
1 egg yolk
1/2 cup unsalted butter, cut into small pieces 
1/3 cup fresh lemon juice
1 T. grated lemon zest

Directions:

To make the lemon curd, whisk 1 cup sugar, eggs and yolk, butter, lemon juice and zest in a medium saucepan over medium low heat until the butter melts. Cook, stirring constantly, until mixture thickens to the consistency of lightly whipped cream, about 8 minutes—do not let it boil. Pour into a bowl and lay a sheet of plastic wrap directly on the surface of the curd; refrigerate until cold but not too firm, about 45 minutes or curd keeps up to 2 weeks.

Trifle

3 cups fresh blackberries

2 cups heavy whipping cream

1-16 oz. prepared lemon or plain pound cake, sliced

1/4 cup Limoncello

Fresh mint leaves, for garnish

Directions

Toss blackberries with 2 T. sugar. Whip the cream to stiff peaks and fold into the chilled lemon curd.

To build the trifle: Line a glass trifle bowl with 1/3 of the pound cake slices to fit.

Drizzle or brush the cake with 1/3 the Limoncello. Spoon a layer of 1/3 of the lemon curd cream over the cake, and then a layer of 1/3 of the blackberries.

Repeat the layers twice ending with berries. Cover and chill at least 2 hours and up to 8 hours before serving. Garnish with fresh mint. 

Fig And Marscarpone Polenta Tart

Fig And Mascarpone Polenta Tart

This is a recipe from a Great News cooking class with Katherine Emminger.  It was outstanding and a dessert that would satisfy everyone's palate.  

I almost forgot to take a photo.  This was a piece of the tart unable to be served because it did not come out of the baking pan neatly.  The original tart was beautiful and delicious!

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Ingredients: 

Pastry:

1 1/2 cups all-purpose flour

1/2 cup fine ground yellow cornmeal

1 tablespoon granulated sugar

1/4 teaspoon salt

1 1/2 tablespoons minced rosemary

1/2 cup unsalted butter, chilled and

    cut in pieces

1/3 cup iced Madeira wine or as needed

*

In the bowl of a food processor, fitted with the steel blade, pulse to combine the flour, cornmeal sugar and salt.  

*

Add the rosemary and pulse once or twice, add the chilled butter a small amount at a time.  Pulse between additions until the mixture resembles cornmeal.

*

Continue to pulse the mixture, add the Madiera to form the pastry dough.

*

Test the dough to see that it will hold together and add more Madera as needed.

*

Press the dough evenly onto the bottom and up the side of a 10" tart pan with a removable bottom.

*

Chill the pastry until firm, about 30 minutes.

*

On the middle rack of the oven, bake at 25 to 30 minutes until golden.  Transfer from the oven to a cooling rack.

***

Filling:

1 1/2 cup mascarpone cheese

1/4 cup granulated sugar

2 teaspoons vanilla extract

2 teaspoons Madeira wine

1 1/2 pounds figs, washed, drained

   and cut into 1/4 inch slices

1 tablespoon honey or as needed 

   lightly warmed

*

In a bowl, combine the mascarpone, sugar, vanilla, and Madeira.  Spread the cheese filling evenly into the cooled pastry.  Arrange the sliced figs over the cheese and brush the figs with the honey to glaze.  

Tzatziki Sauce

Tzatziki Sauce

Most people associate Tzatziki with the Greek Gyro.  There are so many other uses.  Serve with salmon or how about as a dip.  If dill enhances the flavor, think Tzatziki!
Ingredients:

2 cups plain Greek yogurt
2 cups diced cucumber
1/2 cup fresh dill, minced
2 teaspoons fresh mint minced
1/4 cup fresh lemon juice
2 cloves garlic, minced
1/2 teaspoon salt
1/4 teaspoon pepper

Directions:
In a medium bowl, combine all the ingredients and stir until fully incorporated. Chill before serving.

Enjoy!

Recipe adapted from Two Peas and Their Pod

Black Bean Quinoa

Black Bean Quinoa Recipe

Ingredients:

2 cups cooked quinoa (1 cup dried quinoa cooked in a rice cooker with 2 cups water)
1/2 cup extra virgin olive oil
1 teaspoon ground cumin
1 teaspoon chili powder
1 clove garlic, grated or finely chopped
2 tablespoons lime juice
1 teaspoon salt
1/4 teaspoon cayenne pepper
1 15oz can black beans, rinsed and drained
1 cup frozen corn kernels
1 red bell pepper, roughly chopped
2 tomatoes, diced
6 green onions, root removed, white and green parts chopped
1/3 cup cilantro, roughly chopped

Directions:

Whisk together the olive oil, cumin, chili powder, garlic, lime juice, salt, and cayenne pepper Set aside.

*

Prepare the quinoa, and while the quinoa is cooking, rinse and drain the beans, then chop the vegetables. When the quinoa is done cooking, mix together the beans, vegetables, and quinoa in a large bowl. Fold in the spice and oil mixture.

*

Set the quinoa in the fridge for at least 30 minutes to let the flavors blend. Serve at room temperature or chilled.

*

Enjoy!

Recipe adapted from Bon Appetit

Spicy Hot Chocolate

Spicy Hot Chocolate

Executive Chef at Rancho la Peurta, Denise Roa shares the secret ingredient of her Spicy Hot Chocolate grown here in her organic garden.  Denise wears a holster which carries her chefs knife.

Ingredients:

2 cups cooked butternut squash pulp

8.7 oz. Mexican chocolate (Ibarra)

6.5 semi-sweet chocolate

7 cups nonfat or 1% milk (or almond or rice)

1 tablespoon ground cinnamon

1 teaspoon nutmeg

1/2 teaspoon cardamom 

*

Directions:

In a blender, puree the squash with several cups of milk until smooth.

In a large saucepan, mix the remaining milk, chocolate, chocolate, spices anad sweetener.  Add the pureed squash.

Cook over double boiler and stir constantly, for about 15 minutes, until the chocolate is melted and the milk is scalded.

Greek Greens Pie

Meet Denise Roa the Executive Chef at Rancho La Peurta

Denise Roa gave a cooking class to begin our day, Saturday May 10.  The recipes were given to us which I will share with you.  The vegetables used at the Ranch kitchen are grown in the Organic Garden.

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Greek Greens Pie

Pastry:

2 cups unbleached all-purpose flour

1/4 cup cake flour

1/2 teaspoon salt

8 tablespoons cold unsalted butter

8 tablespoons cold vegetable shortening (earth Balance)

6 tablespoons ice water

1 1/2 teaspoons cider vinegar

*

Greens:

1 bunch black kale

1 bunch mustard greens

1 bunch chard

1 bunch spinach

*

1/4 cup extra virgin olive oil + more if needed

1/4 teaspoon dried red pepper flakes, optional

1 large leek, washed well, sliced thin

1 cup sliced scallions

3/4 cup grated Romano or Parmesan cheese

1 cup crumbled feta cheese

1/2 cup chopped fresh dill

1/2 cup chopped flat-leaf parsley

Salt

1 large egg + 1 egg white, lightly beaten

1 large egg yolk + 1 teaspoon water

*

For The Pastry:

Measure both flours and salt into the bowl of a food processor fitted with a metal blade.  Pulse a few times to combine.  Cut both fats into 1/2 inch cubes and add to work bowl.  Pulse 4 times, one full second each.  Combine the ice water and vinegar.  Start pulsing very rapidly as you gradually add the liquid through the feed tube.

Pulse until dough forms large clumps but does not actually gather into a ball.  Remove dough from processor and place on lightly floured surface.  Divide in two, one piece slightly larger than the other, form each into a disk, enclose in plastic wrap, and refrigerate for at least 1 hour or up to 2 days.

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For the greens:  bring a large pot of unsalted water to a boil.  Remove stems from the greens and wash well.  Cut greens into largish pieces and keep each type separate.  Add the kale to the pot, cover, and cook 2 minutes.  Add the chard and cook 2 minutes.  Add the mustard greens and spinach, cover and cook 4 minutes.  Drain well and transfer greens to a large bowl of cold water.  When cool, drain, and squeeze as much water as you can from the greens. You should have 12 ounces of blanched greens.  Chop them fine.

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Heat olive oil in a large skillet over medium heat.  Add the red pepper flakes, if using, and the leek and scallions.  Cook, stirring occasionally, until vegetables are translucent, about 5 minutes.  Add the chopped greens, and cook, stirring for 5 minutes.  If vegetables seem dry and want to stick to the pan, add small amounts of water as needed.  Take the pan off the heat and cool completely.   Add the cheeses, dill, and parsley.  Taste carefully for salt and add if needed.  Stir in the eggs.  

*

Adjust oven rack to the lowest position, set a heavy baking sheet on it, and preheat the oven to 450^ F degrees.

Roll the larger piece of chilled dough on a lightly floured surface to a 13 inch circle and fit into a glass 9" pie plate.  Trim excess pastry so it has a 1/2" overhang.  Fill the pastry with the greens.  Brush edge of pastry with ice water and cover with top crust.  Trim to match the bottom crust and press to seal.  Fold edge to make a rounded rim, flatten slightly, and score with back of knife.  Brush with egg yolk, make four slits in top of pie, and place pie in oven.

  *

Bake 20 minutes at 450 degrees.  Reduce the temperature to 400 degrees and bake 40 to 50 minutes more, until crust is nicely browned and pie is cooked through.

*

Cool 10 to 15 minutes and cut into 16 wedges.  Serve with arugula salad dressed with shallot sherry vinaigrette.

Grilled Succulent Porterhouse Steaks With Extra Virgin Olive oil and Raspberry Salsa

This is a recipe from a cooking class I took with my long time friend Ann.  Ann actually worked for my husband in the bank in Ohio.  This was an outstanding combination served together with the salsa on the side.

Grilled Succulent Porterhouse Steaks

With Extra virgin Olive Oil and Raspberry Salsa

4 Porterhouse Steaks, pat dry

3 teaspoons Fleur de Sel (sea salt)

Grapeseed oil for the grill

Olive oil for drizzling 

Rub steaks on both sides with sea salt.

Preheat the grill to medium high and oil the grid.

Sear the steaks, to mark with crosshatch formation, about 5 minutes per side.

Transfer the steaks to indirect heat and cover the grill.  Cook the steaks to desired doneness.

Transfer the steaks to a platter and cover loosely with foil: let stand for 5 minutes.

Serve the steaks drizzled with olive oil and Raspberry Salsa

Raspberry Salsa
2 large tomatillos, husked, washed, cored, and diced small
1/4 cup small dice red onion
12 ounces fresh raspberries, rinsed and drained
1 to 2 jalapenos, washed, cored, and diced small
2 tablespoons minced cilantro leaves
salt to taste

In a bowl, combine all ingredients.

Oven Roasted Vegetables

Meet Denise Roa the Executive Chef of Rancho La Puerta and Director of the Cooking School & Culinary Center.  My Mothers Day Gift from daughter Anne was a day at the Rancho La Puerta Spa.  Our day began with a cooking class with Denise.  All vegetables served at the Vegan Ranch are grown in her gardens.  I will be posting her recipes for the next three posts that were demonstrated and served to us.

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Roasted Vegetables:

Yellow squash, medium dice

Fennel build, medium dice

Cauliflower, medium dice

Carrot, medium dice

Onion medium dice

Portabella or oyster mushrooms, 
   medium dice

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Marinade:

1/4 cup olive oil

1 tablespoon minced garlic

1 tablespoon fresh basil, chopped

1 tablespoon fresh oregano

1 teaspoon fresh lemon thyme

Sea salt and freshly cracked black 

   pepper to taste

***

Directions:

Mix marinade ingredients in a Pyrex or stainless steel oblong baking pan.

Place veggies in the marinade and coat thoroughly.  Cover and refrigerate for 30 minutes to allow flavors to meld.

Roast veggies in a 375 degree oven for 10 - 15 minutes, or just until tender.  Remove from oven and allow veggies to cool.

Potatoes And Leeks With Chicken

Potatoes and Leeks With Chicken

This is a heart healthy recipe I received from my local hospital in their bi-monthly magazine.  Serves 8

Ingredients:

2 tablespoons olive oil

3 cloves garlic, minced

2 tablespoons chopped fresh ginger root

2 teaspoons curry powder, to taste

1/2 teaspoon crushed, dried chilis
1/4 teaspoon allspice

1/4 tespoon cinnamon
3 leeks, trimmed and chopped
3 potatoes, peeled and cut in 1 inch chunks
1 cup low sodium tomato sauce
2 cups low sodium chicken broth
3 cups butternut squash, peeled and cubed
2 red peppers diced
4 chicken breasts, boned

***

Directions:

Heart oil in large saucepan or Dutch oven.  Add garlic, ginger, spices anad leeks.  Cook a few minutes until tender.  Add potatoes, tomato sauce and chicken broth.  Cook 10 minutes.  Add squash and peppers; cook 15 minutes or until vegetables are tender.

*

Lightly brush chicken breasts with oil.  Grill approximately 10 minutes on each side, or until juices run clear.  Cut each chicken breast into three or four large pieces and add to sauce.

*

Reheat just before serving.  Sprinkle with cilantro.

Shrimp Rolls

Shrimp Rolls

Ingredients:

1 pound jumbo shrimp, peeled 

   and deveined (21/25 per pound)

1/4 cup small dice celery

3 tablespoons mayonnaise

1 heaping teaspoon Dijon mustard

1/2 teaspoon lemon juice

Pinch salt

Pinch ground white pepper

4 hot dog rolls Eastern style,

   split on top

1 tablespoon melted butter

*

Directions:

Bring a medium pot of salted water to a boil.  Add the shrimp, turn off the heat, and cover.  After two minutes, remove the shrimp and place in an ice bath until cool.  

Cut each shrimp into four pieces.

Combine the shrimp meat, celery, mayonnaise, mustard, lemon juice, salt and pepper in a mixing bowl.  Adjust seasonings.

For eachc sandwich, open a roll, brush with butter and toast on a griddle until golden brown.  Divide the shrimp between the rolls and serve immediately.

Chocolate Souffle

Chocolate Souffle

When it comes to absolutely heavenly desserts, the chocolate souffle has to rank at the top. It's light, fluffy, and just the right amount of sweet. Many cooks may be a little afraid of trying a souffle, however. They have a reputation for being temperamental and collapsing in on themselves, but actually with a little attention a souffle can be fairly easy to make.

To achieve the volume necessary in a great souffle, work the egg yolks and the whites separately. The yolk will be the rich base, and then after you fold in egg whites that have been whipped to perfection and are holding stiff peaks. Some chocolate souffle recipes call for milk in the base, but we found that muted the chocolate flavor. Instead, we just used more chocolate and reduced the amount of butter. As a fan of chocolate oranges, I also couldn't resist adding in a little orange liqueur to enhance the flavor. 

Ingredients:

5 tablespoons unsalted butter (1 tablespoon        
   softened the remaining butter cut into 
   1/4" chunks)

1/3 cup granulated sugar, plus 1 tablespoon for
   coating the dishes

8 oz. bittersweet chocolate, chopped coarse

1/8 teaspoon table salt

1/2 teaspoon vanilla extract

2 tablespoons orange liqueur

6 large egg yolks

8 large egg whites

1/4 teaspoon cream of tartar

2 tablespoons confectioner's sugar

Directions:

Preheat the oven to 350F. Coat eight 1-cup ramekins with 1 tablespoon butter, then coat the inside of the dishes evenly with the 1 tablespoon of sugar. Refrigerate until ready to use.

                                      *                                                                                       

Melt the chocolate and the remaining 4 tablespoons butter in a medium bowl set over a pan of simmering water. Turn off the heat, stir in the salt, vanilla, and liqueur. Set aside.

                                      *                                                                                        
Bring the 1/3 cup of sugar and 2 tablespoons water to a boil in a small saucepan. Simmer until the sugar dissolves. Beat the egg yolks with a mixer (or whisk vigorously) and while mixing, slowly pour in the sugar syrup. Continue to beat until the mixture triples in volume (about 3 minutes). Fold the yolk mixture into the chocolate mixture.

*

In a separate bowl, beat or whisk the egg whites until frothy. Add the cream of tartar and beat until soft peaks start for form. Add the confectioner's sugar and continue beating until stiff peaks form.

*

Vigorously stir one quarter of the whipped whites into the chocolate mixture. Gently fold the remaining whites into the mixture until just incorporated.Fill each ramekin almost to the rim, wiping the excess filling from the rim with a wet paper towel. Bake the souffle until puffed and set (30 to 35 minutes. Whatever you do, do not open the oven during the baking or souffle will collapse). Serve immediately.

Crustless Spinach And Feta Quiche With Sumac

Crustless Spinach And Feta Quiche With Sumac 

This quiche is elegant and delicious enough to serve guests, but also a great pie to have in the refrigerator to slice and eat for breakfast (lunch or dinner) all week long. You can lighten up the filling using all milk rather than half milk and half cream. Consider this your blank slate for any vegetables you have on hand, such as sautéed mushrooms or bell peppers.
Ingredients:
1 teaspoon extra-virgin olive oil
1 box (10 oz.) frozen spinach, thawed
1 teaspoon kosher salt
2 ounces feta cheese
2 scallions, white and green parts, thinly sliced
2 tablespoons sumac, divided
4 eggs
1/4 cup Parmesan cheese
1/2 cup milk
1/2 cup heavy cream
1/2 cup grated Swiss, Gruyere, or mozzarella cheese 

Directions:
Heat the oven to 350°F. Brush an 8- or 9-inch pie plate with olive oil.
Squeeze the thawed spinach to remove as much water as possible. 

Shred and scatter the spinach over the bottom of the pie plate. Crumble the feta over the spinach, top with the onions, and dust with a tablespoon of sumac and a healthy pinch of kosher salt. 

In a medium bowl, whisk the eggs with a teaspoon of salt until they are smooth. Stir in the parmesan, milk, and cream. Pour the eggs over the spinach and feta. 

Top the eggs evenly with the Swiss, Gruyere, or mozzarella cheese, and sprinkle with a tablespoon of sumac. 

Bake the quiche for about 40 minutes, or until it is puffy and golden and doesn’t jiggle in the center when moved. Serve the quiche immediately with more sumac dusted over each slice. 

Refrigerate and eat the quiche for up to a week.

Homemade Apricot-Almond Power Bars

Homemaade Apricot-Poweer Bars

Turns out making your own power bars, energy bars, fruit and nut bars…it’s incredibly simple. The only requirements are a food processor and a few high-quality ingredients. Slice a bar with (not for) breakfast, and see just how powerful (and kind) they are.
Ingredients:1 cup dried apricots
1 cup roasted almonds (salted or unsalted)
1 cup Medjool dates, pitted
3 tablespoons wheat germ
1/4 cup unsweetened desiccated coconut, divided
Juice of 1/2 lemon

*

Directions:
In the bowl of a food processor, add the apricots, almonds, dates, and half of the coconut. Pulse until the fruit and nuts begin to break down, scraping the sides of the bowl if needed. Add the lemon juice and pulse numerous times, until a paste begins to form and then the paste balls up.

Tip the dough onto a large sheet of plastic wrap. Fold the wrap up over the dough and flatten the dough into a square about an inch thick, shaping the edges and flipping the packet over to continue shaping and flattening.

Lift up the plastic wrap and dust the top of the square with the remaining coconut. Wrap it tightly and freeze for at least one hour and up to several weeks, slicing bars off as needed.

Makes 9 3-inch bars

Lemomy Risotto With Asparagus and Shrimp

Lemony Risotto With 

Asparagus and Shrimp

Ingredients:
5 cups hot chicken broth
2 tablespoons olive oil
1 cup chopped onion
1 1/2 cups Arborio rice
6 tablespoons fresh lemon juice
1/2 teaspoons freshly ground black 
    pepper
1 lb. large shrimp, cleaned and
    cut in half through the back
3/4 lb. asparagus, ends snapped off
    and cut into 1 in. lengths diagonally
3 tablespoons unsalted butter
1/2 cup freshly grated 
   Parmesan cheese   

2 Tablespoons Italian parsley

***

Directions:          

1. Place broth in a saucepan and bring to a simmer; keep at a simmer while cooking the risotto.

2. For risotto, heat olive oil in a Dutch oven over medium high heat.  Add the onion and sauté until tender, about 4 minutes.  Add rice; stir 1 minute.

3. Add 1 cup hot broth and lower heat just to keep mixture simmering.  Stir often and add broth 1 cup at a time as needed.  Keep stirring often and add lemon juice, zest and pepper along with the fourth cup of broth.  Keep stirring and cooking until rice is just barely tender.

4. Stir in the shrimp and cook 1 minute.  Stir in the asparagus and continue cooking and stirring until rice is tender and shrimp is cooked through, about 2 minutes adding more broth if necessary to maintain a creamy texture.

5. Remove rice from heat and stir in butter and cheese.  Season to taste with salt and pepper.  Divide rice between bowls or plates and sprinkle with parsley; serve immediately.    Serves 4

Black Beans and Rice

Black Beans and Rice

Monday was Cinco de Mayo.  For our celebratory dinner I prepared this dish.  Several of the guests complimented the flavor.  Remember rice and beans are a complete protein with all nine amino acids present.  I will make this as a side dish occasionally.

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Ingredients:

1 teaspoon extra virgin olive oil

1 small onion, chopped

2 cloves garlic, chopped

3/4 cup long grain rice or brown rice

1 1/2 cups vegetable broth

1 teaspoon ground cumin

1/4 teaspoon cayenne pepper

3 1/2 cups black beans

Cilantro

Sour cream

*

Add extra virgin olive oil to heated skillet.  Sauté chopped onion until soft; add garlic and sauté 4 minutes until soft.  Add rice to skillet and stir to toast lightly.  Add vegetable broth and cook 20 minutes until rice is almost al-dente.  Rinse black beans and add to rice.  Season with ground cumin and cayenne pepper.  Heat mixture and serve.  Garnish with cilantro and sour cream.  

Bacon Wrapped Dates Stuffed With Blue Cheese

Bacon Wrapped Dates

Stuffed With Blue Cheese

Ingredients:
2 tbsp. balsamic vinegar
2 tablespoons honey
24 pitted dates
4 oz. crumbled blue cheese
12 slices bacon, cut in halves
24 wooden toothpicks

*

Directions:

To make balsamic honey syrup, in a small saucepan over low heat simmer vinegar, and honey for 4 to 5 minutes or until syrupy, stirring frequently.

Preheat broiler.  With a scissors or a small sharp knife, cut dates open on one side.  Stuff each date with about 1 teaspoon blue cheese.  Wrap a piece of bacon around each date and secure with a toothpick.

Place dates on a foil lined lined broiler pan or a rimmed baking sheet.  Place under the broiler about 3 inches from the heat and broil for about 4 minutes.  Turn dates over and broil another 4 minutes more.  Transfer to a serving plate and drizzle with balsamic honey syrup.  Serve warm.    Makes 6 to 8 servings