Mediterranean Orzo Salad

Mediterranean Orzo Salad

 

Salad Ingredients

4 cups chicken broth

1 ½ cups orzo pasta

1 ½ cups cherry tomatoes, quartered (or Roma tomatoes, chopped)

¾ cup red onion, thinly sliced (approx. 1 ½ inch in length)

½ cup basil leaves, chiffonade

¾ cup English cucumber, small to medium dice

¾ cup Kalamata olives, halved

2 Tablespoons capers, roughly chopped (optional)

1 cup feta cheese, crumbled

¾ to 1 cup Red Wine Vinaigrette (recipe follows)

Red Wine Vinaigrette

½ cup red wine vinegar

¼ cup fresh lemon juice

2 teaspoons honey

3 cloves of garlic

1 ½ teaspoons salt, Kosher

¾ teaspoon fresh ground black pepper

1 cup extra-virgin olive oil

Preparation

Bring the chicken broth to a boil in a medium saucepot over high heat, covered. Stir in the orzo pasta. Cover slightly, and cook the orzo over high heat for approximately 7 minutes, until tender, stirring occasionally. Strain the orzo and transfer to a large sheet tray to cool slightly; carefully tossing with a fork to prevent it from sticking together. Set aside to reach room temperature, approximately 15-20 minutes.

While the orzo cools, prepare the Red Wine Vinaigrette: In a food processor blend the red wine vinegar, lemon juice, honey, garlic cloves, salt and pepper. With the machine running, gradually stream in the extra-virgin olive oil, until incorporated. Set aside.

In a large bowl thoroughly combine the cooked orzo with the remaining ingredients, less the Red Wine Vinaigrette. When ingredients are evenly distributed, incorporate the dressing. Season to taste, if necessary.

Refrigerate 1 hour prior to serving.

Yields: 6 servings

Thai Prawn Summer Rolls with Spicy Peanut Sauce

 

Prawn Summer Rolls are definitely one of my favorite appetizers to order at any Thai restaurant, at any time of the year. The ingredients are so light and fresh, that it's the perfect alternative to a salad, but so much more convenient and fun to eat. Separately wrapped in parchment or Saran, as so the rolls do not stick to oneanother, these are absolutely perfect for a quick lunch "on the go" or at work. When I am enjoying these at home or serving guests, I generally serve the Spicy Peanut Sauce on the side, but if I plan to eat on the run, I toss a generous amount of sauce with the rice noodles, and incorporate it into the roll, so there is no need for "dipping". Once made, these rolls may be kept in the fridge for up to two days, but if serving to family or guests I make them no more than two hours before serving. If being stored in the fridge before guests arrive, make sure that there is space between the rolls; as the rice wrapper sets it becomes slightly tacky, and so if the rolls are touching they will stick together and tear. 

I absolutely love a little bit of heat in my dipping sauces, especially ones made with peanut butter, as it cuts a bit of sweetness, but if a more milder version is preferred, simply negate or reduce the addition of Sriracha, to taste. Dissimilar to the Prawn Summer Rolls, the Spicy Peanut Sauce can be made days ahead and kept sealed in the refrigerator, perfectly served with chicken kabobs as a take on a satay sauce, or sauteed with meat and vegetables for a delicious peanut stir fry.
I have listed my personal favorite ingredients for Thai Prawn Summer Rolls, but tune them to the fresh fruits, vegetables and proteins on hand or preferred. Vegetarians, opt for grilled tofu, or no protein at all and extra vegetables; if bay shrimp, fresh mango, bell pepper, bean sprouts, scallions, Bibb lettuce and fresh basil is available, that would be a fantastic combination of flavors.
The options are endless to imagination.

"เพลิดเพลิน!"

"Enjoy!" 

 

Summer Roll Ingredients
 

48 (approximately 2 pounds) medium shrimp, peeled, deveined, poached and halved, lengthwise
(I've found the 2lb. bag in the frozen section at Costco to be the best deal, and the shrimp are the perfect size for this application and already cleaned; they simply need to be quickly poached for approximately 2-3 minutes, in batches, and then immediately transferred to a ice water bath to stop the cooking)
6 ounces dried rice noodles, cooked according to instructions, drained
24 (8 1/2") round rice paper wrappers
5 ounces mung beans sprouts
1 large bunch cilantro, leaves removes, stems discarded
2-3 large carrots, peeled and julienned into »2 1/2" long matchsticks
1 large English cucumber, seeds removed and julienned into »2 1/2" long matchsticks
8 large green head lettuce leaves, torn in thirds (or opt for iceberg or Bibb lettuce, if preferred)

Summer Roll Preparation
Arrange all the ingredients for the Thai Prawn Summer Rolls in bowls or containers around a large cutting board or work surface in order of application: prawns, lettuce, rice noodles, bean sprouts, carrots, cucumber and cilantro. This is where the "recipe" becomes a "production line". To the side of your work space set a large flat bowl or frying pan, wide enough to soak the rice wrappers in and hold enough hot water. Fill a kettle or pitcher with very hot tap water on hand to constantly replace the soaking water, ensuring that the wrappers come out soft and pliable.

1. Fill the flat bowl or frying pan with the hot water.
2. Working quickly, submerge a rice wrapper into the hot water for an 8-10 second count. Remove, and lay flat on your cutting board or work surface. Lay down 4 slices of prawns, color side out, about 5/6 the way down the wrapper. Top with pieces of lettuce, a small portion of rice noodles, 5-6 bean sprouts, 5-6 carrots, 4 peices cucumber and cilantro.
3. Treating it like a "burrito", wrap the Thai Prawn Summer Roll from the bottom once, fold in both sides, assuring all ingredients are contained, and then roll all the way to the top.
4. Set each completed roll aside, seam face down, making sure that they do not touch as the wrappers set; the wrappers will remain tacky until they cool and the moisture has evaporated.
5. If not serving immediately, generously spread out the rolls on a parchment lined baking sheet, top with another piece of parchment paper and plastic wrap, and store in the refrigerator.
6. Serve with Spicy Peanut Sauce for dipping.

Spicy Peanut Sauce
1 cup natural-style creamy or crunchy peanut butter (preference)
1/2 cup light coconut milk
Juice of 2 medium limes
3 Tablespoons hoisin sauce
5 teaspoons reduced-sodium tamari (or soy sauce)
1 Tablespoon honey (or agave nectar)
2 teaspoons chili-garlic paste (or to taste)
2 cloves garlic, mashed into a paste or finely grated on a Mircoplane
1 Tablespoon rice wine vinegar
1 teaspoon sesame oil
1-2 Tablespoons Sriracha (or to taste)

Whisk all the ingredients together and set aside or refrigerate for up to two weeks.

Yields: Approximately 24 Rolls

 

Chili-Lime Chicken with Peach-Strawberry Salsa

With temperatures in Portland, Oregon surpassing eighty degrees several days this past week, I felt it necessary to delve into my repertoire of fantastic light and flavorful summer recipes from the crypts of my bookshelves and store the hearty ones for the season. Chicken is absolutely my go-to protein, but with a little bit of added punch from the spice of the chili powder and tang from the fresh lime, these barbequed chicken breasts are all but ordinary. Paired with my Peach-Strawberry Salsa, a fruit take on a traditional pico de gallo, it adds a hit of sweet to mild the slight bite of the chicken,

and takes advantage of the fruits of the season.

To really keep this dish light, I love to grill the chicken ahead of time, let it cool, slice it on a bias, and then serve it over a romaine salad tossed with my Orange Mustard Vinaigrette (recipe follows), topped with the Peach-Strawberry Salsa and sliced avocado. Garnish with chopped cilantro and a slice of lime to finish off the dish. For a more complete plating, serve the chicken and salsa over a bed of Coconut Cilantro Rice (recipe follows) and steamed broccoli.

I recommend marinating the chicken at least four hours ahead, and the salsa at least the morning of, allowing all the flavors to meld and the marinade to truly permeate the meat, creating the most tender product. This recipe is so easy for a middle of the week meal for family, but is sophisticated enough to serve to friends at any dinner party this summer.
If the weather turns and barbequing is not an option, simply bake the chicken in a 350 degree oven for approximately 18 minutes, or until the internal temperature reaches 165 degrees. Bon Appetit!

 

Peach-Strawberry Salsa Ingredients

6 strawberries, finely chopped

2 large peaches, finely chopped

1/4 red onion, finely chopped

2 cloves garlic, grated

1/2 teaspoon chili powder, or to taste

Salt and pepper to taste

Zest of 1 lime

Juice of 1 lime

5-6 slices jarred, mild jalapeno peppers, finely chopped (optional)

 

Combine all of the salsa ingredients together in a small bowl and chill for 6-8 hours prior to serving.

 

Chicken Marinade Ingredients

3/4 cup EVOO

3 Tablespoons red wine vinegar

3 garlic cloves, grated or finely minced

1 teaspoon onion powder (or 1 Tablespoon grated red onion)

Zest of 1 large lime

Juice of 3 limes

Salt and pepper to taste

1 Tablespoon Dijon mustard

4 large chicken breasts, pounded to desired thickness, approximately 1/2"

 

In a bowl whisk all of the ingredients through the Dijon mustard. Place the chicken breasts in a shallow dish, poking each with a fork several times on each side, creating pores for the marinade to permeate the meat. Pour the marinade over the chicken, cover the dish with plastic wrap, and chill in the refrigerator for approximately 4-6 hours prior to grilling.

 

Chicken Preparation

Preheat barbeque to medium to medium-high heat (approximately 375-400 degrees). Remove the chicken breasts from the marinade and place on the center of the heat for approximately 6 minutes. Turn the chicken breasts over and grill for additional 4 minutes, or until the internal temperature reads 165 degrees and the breasts are cooked through. Remove the chicken from the heat and let stand for approximately 5 minutes before slicing, as to retain as much moisture as possible. Top with the Peach-Strawberry Salsa, chopped cilantro and sliced avocado and plate as desired.

 

Orange Mustard Vinaigrette Ingredients

6 Tablespoons honey

6 Tablespoons Champagne vinegar

4 teaspoons orange zest

4 Tablespoons fresh-squeezed orange juice

4 1/2 teaspoons Dijon mustard

3 teaspoons finely minced garlic

1 small shallot, finely minced

 

1 1/2 cup EVOO

Sea salt and pepper to taste

 

Combine all the ingredients through the shallot in a small bowl and whisk together. Continue whisking while slowly drizzling in the EVOO until combined. Add salt and pepper to taste and additional vinegar and mustard to preference. This recipe makes a generous portion; refrigerate any excess for up to two weeks, covered, for other applications.

 

Cilantro Coconut Rice Ingredients

2 cups basmati rice, rinsed

2 1/2 cups chicken broth

1 cup light coconut milk

Salt and pepper to taste

Zest of 1 lime

Juice of 1 lime

3/4 cup fresh cilantro, chopped

 

Cilantro Coconut Rice Preparation

In a medium saucepan bring the basmati rice and the chicken broth to a boil, uncovered, over

medium-high heat. Stir the rice, reduce the heat to medium low and cover, allowing the rice to cook for an additional 20 minutes. Check on the rice somewhat frequently assuring it is steaming properly, but do not stir. When the rice is tender, add in the coconut milk and stir over medium heat for approximately 5 minutes, until the liquid is absorbed. Remove from heat. Add in the zest and juice of one lime and salt and pepper to taste. Gently incorporate the chopped cilantro just prior to serving as not to compromise its freshness and color.

 

 

1 large avocado, sliced, to garnish

Chopped cilantro to garnish

1 large lime, quartered, to garnish
 

Serves: 4

Gluten-Free French Onion and Mushroom Soup

 

French Onion Soup is a wonderful way to start out an evening meal, but served in a smaller portion alongside a light mixed green salad can make for a fantastic lunch. I have enjoyed this soup from a variety of locations, but consistently find that it tends to be too salty and too rich for my palette, and generally, by the time the bowl is empty I have become somewhat bored with the texture and ingredients; there is just not enough depth of flavor.

My Gluten-Free French Onion and Mushroom Soup takes this classic up another notch. Mushrooms are essentially a flavored sponge. When cooked they release so much flavored moisture, while simultaneously absorbing the flavors of the liquid they are cooked in. With the addition of mushrooms to this recipe, it adds not only another element of taste, but adds that missing texture, absent from the usual, that keeps one coming back for another spoonful to the very end. I also lighten up this dish by using a slice of a gluten-free crosinti, in lieu of French bread, and a blend of parmesan and gruyere cheeses. Although one can always use a traditional crostini, the gluten-free alternative makes the soup much less dense, and the blend of cheeses really cuts the overwhelming richness, while, when browned, still maintains the cheese crust topping that all enjoy.
Top with a fresh sprig of parsley or chopped chives and this makes for a easy soup
anytime of the day, for family or guests alike.

Bon Appetit!

 

Ingredients

2 Tablespoons EVOO

1 stick (8 Tablespoons) unsalted butter

6 large sweet onions, thinly julienned

8-10 garlic cloves, finely minced (or grate using a Microplane)

Salt and pepper to taste

64 ounces low-sodium chicken broth

64 ounces beef broth

2 beef bouillon cubes

3 Tablespoons Worchestershire Sauce

3 Tablespoons Balsamic Vinegar

1 1/2 Tablespoon dried thyme

16 ounces crimini or button mushrooms (or any of preference), thinly sliced

2 bay leaves

 

12 slices gluten-free, lightly toasted, baguette

(choose a baguette with the circumfrence that matches that of the bowls selected to bake the soup in)

1 to 1 1/2 lb. shredded parmesan-gruyere blend (1 to 1 ratio of cheeses)

 

Parsley sprigs or chopped chives to garnish

 

Preparation

In a large stock pot saute the onions in the EVOO and butter over medium heat for 20 minutes, stirring often, until the onions start to become limp. Add the minced garlic, salt and pepper to taste, and continue cooking for another 15-20 minutes until the onions become caramelized.

Add in the remaining ingredients through the bay leaves. Continue to simmer over medium heat for 45 minutes, stirring occasionally.

 

Turn on the oven to broil. Arrange a rack on the top level of the oven.

Arrange 12 oven-safe bowls or large ramekins on two rimmed baking sheets. Fill each bowl 3/4 full with soup. Top the soup with a gluten-free crostini and a generous portion of the parmesan-gruyere blend. Broil for approximately 5 minutes on the top rack, or until the cheese is golden and bubbly.

 

Garnish with a fresh parsley sprig or chopped chive for presentation.

 

Serves: 12*

 

*This recipe makes quite a few servings. Do not hesitate to cut the ingredients by portion, or simply freeze any excess for a quick go-to.

Apple and Blackberry Oatmeal Crumble

I begin Le Cordon Bleu school in Portland, Oregon next week. I am so excited to get started, and was telling one of my friends about the program, and she asked me if I was going for the degree in Culinary Arts or in Baking & Pastry Arts. I think that I may have given her the nastiest look ever, and barked back "Culinary Arts, of course!". To me, baking and making pastry goes in the same category as vacuuming and trying to fold a fitted sheet. I hate it, and it's just not going to happen. It's as simple as that. I can throw down a savory quiche crust, if need be, but that's where I draw the line. However, when entertaining, having a nice dessert recipe in my pocket as an easy "go to" is essential. That is why I love this recipe so much. It is so simple, yet so flavorful, and the ingredients

are always available.

 

My recipe calls for fresh blackberries. Often they are extremely expensive or not in season. This is where the opportunities for versatility in this recipe come in. My Mom makes amazing blackberry jam and has it in the freezer year-round. I often substitute that for the blackberries, making sure to slightly reduce the amount of sugar in the recipe, to taste, to account for the sugar in the jam. Using store-bought jam is always an alternative; opt for an organic, unsweetened, seeded jam that provides the flavor of the berry without a lot of added sugar. Also, one can always use frozen blackberries; simply defrost and drain the berries before adding them to the recipe.

 

Serve with a scoop of vanilla bean ice cream or fresh whipped cream doused with a little bit of lemon juice, sugar and vanilla extract, and this dessert will impress guests throughout the year. I make my crumble in individual ramekins, so each guest has their own portion, but it is just as easily baked and served from a traditional pie dish.

 

Ingredients

6 large apples, cored, peeled and thinly sliced
Juice of 1 lemon (Zest the lemon first, as you will need the zest later on in the recipe.)
2 Tablespoons butter
6 Tablespoons sugar, divided
1 pint (2 cups) fresh blackberries, roughly chopped (or 6 Tablespoons blackberry jam)
Zest of 1 lemon
2/3 cup all-purpose flour
3/4 cup oats
1 teaspoon ground cinnamon (or Pumpkin Pie Spice, if preferred)
8 Tablespoons cold butter, cut into pieces
1/3 cup brown sugar

Vanilla bean ice cream or whipped cream for serving, if desired.

 

Preparation
Pregeat oven to 375 degrees.

Toss the apples with 3 Tablespoons of sugar and the juice of one lemon, and saute in 2 Tablespoons of butter over medium heat in a large sauepan for approximately 10-12 minutes until the apples are softened. Drain any excess liquid. Gently combine the sauteed apples with the chopped blackberries (or blackberry jam) and lemon zest and set aside.

In a large bowl, combine the remaining 3 Tablespoons sugar, flour, oats, cinnamon and cold butter. Using your hands, combine the ingredients together, making sure to break up and integrate the butter very well, until the mixture resembles coarse crumbs. Add in the brown sugar to combine.

Lightly grease individual ramekins or a deep pie dish with butter or non-stick spray. Spoon the apples into the bottom of each ramekin to desired amount, or into the bottom of the entire pie dish. Top with the oatmeal crumble mixture. Place the ramekins or pie dish on a large baking sheet to catch any drippings, as the fruit tends to bubble over. Bake for approximately 45 minutes, or until the crumble topping is golden brown.

Serve with vanilla ice cream or whipped cream, if desired.

Yields: approximately 6 servings


Roasted Tomato and Basil Soup

At this time of year, when the weather is cold and damp outside, there is nothing better than a hot flavorful soup to warm you from the inside. This Roasted Tomato and Basil Soup absolutely hits the spot. It is not as hearty as a stew, so it is perfect served with a salad or sandwich for lunch or a starter to any dinner, but encompasses so much depth of flavor, that it definitely could never be compared with a tomato soup from memory. I use chicken broth in my recipe, but to keep it truly vegetarian, opt for vegetable broth instead. Furthermore, if you would like to garnish your bowl with a little dollop of sour cream and some fresh basil just before serving, that is a fabulous addition. There is only one "rule" that I highly encourage one to follow when making this recipe; use the best organic tomatoes that can be found. I have made this soup using fantastic organic heirloom tomatoes and I have recreated the recipe with regular tomatoes, simply because I had them on hand. The volume of flavor was night and day, or should I say "lack of flavor" when I didn't use the highest quality of fresh ingredients. Skimp on the quality of the canned tomatoes if need be, and let the freshness and flavor of the roasted tomatoes take over.

 

My recipe calls for a hand immersion blender to bring all the ingredients together; if you do not have one, using a food processor, blending in batches, will work just as well. Also, I call to use a food mill to catch any extra seeds. If one is not on hand, simply pour the soup through a fine wire strainer and use the back of a spoon to mash all the ingredients through, discarding the remaining seeds and skin.

 


Ingredients
3 pounds organic tomatoes, quartered
1/2 cup EVOO
Salt & pepper to taste

2 1/2 cups medium chopped sweet white onion (approximately 3, medium)
2 Tablespoons EVOO
4 Tablespoons unsalted butter
Salt & pepper
10 cloves garlic, minced finely
1/2 teaspoon red pepper flakes
2 (28 ounce) cans unsalted whole tomatoes, with juices (Trader Joe's has a wonderful product)
4-5 cups fresh basil, chopped
4-5 Tablespoons balsamic vinegar
1 teaspoon minced fresh thyme, or 1/2 teaspoon dried thyme
1 quart chicken broth (Have more on hand for desired consistency, as the soup reduces on the stove.)

Sour cream and fresh basil for garnish, if desired.

Preparation
Preheat the oven to 375 degrees.
Toss the quartered tomatoes with the EVOO, salt and pepper. Roast for approximately 45 minutes.

In a large stockpot saute the onion with the 2 Tablespoons EVOO and the butter for approximately 8-10 minutes, or until they become translucent. The butter gives the onions flavor, while the EVOO prevents them from sticking to the bottom of the stockpot. Sprinkle in salt and pepper to taste. Add in the remaining ingredients along with the roasted tomatoes from the oven. Bring to a boil, and then simmer, uncovered, for approximately 2 hours, stirring occasionally. Add in additional chicken stock to maintain desired consistency as the soup reduces on the stove.

Remove the pot from the stove, and when it cools slightly, use a hand immersion blender to blend and combine all the ingredients to a desired consistency. Then put the soup through a food mill to remove all the tomato seeds and skin.

Garnish with sour cream and fresh chopped basil if desired.

Yields: 8-10 servings





Bacon, Spinach and Mushroom Quiche

One might think of a quiche as an elegant and more refined alternative to that of an egg scramble. It is. However, if it is not as easy, it is more so. The best thing about a quiche is that it is perfect for breakfast, lunch and dinner, may be served solely or accompianed by a green or fruit salad to complete a main course and can include any ingredients in your fridge or that you can think up. If you are taking a vegetarian route a Greek quiche with feta cheese, kalamata olives, tomatoes, onions and peppers is fabulous. Or a fresh seafood quiche with scallops, prawns and crab meat and sauteed leeks is my favorite. This Bacon, Spinach and Mushroom Quiche tends to be the one that I make most often, as the ingredients are popular to most, and I generally have them all on hand. This is a great way to push your imagination and an easy way to use up ingredients you have in the refrigerator while creating a dish that will impress your family and friends. Served warm or room temperature, this is a perfect option for a weekend brunch or as an appetizer at a dinner party. I make one once a week and keep it in the fridge for a delicious and quick breakfast each morning. Bon Appetit!

Quiche Ingredients
2 Tablespoons extra-virgin olive oil
1/2 sweet white onion, diced
4 cloves of garlic, minced
8 ounces of mushrooms, sliced
2 Tablespoons butter
8 slices of slightly undercooked bacon, roughly chopped (To cook the bacon place on a cooling rack on top of a sheet pan, and bake in the oven at 350 degrees for approximately 10 minutes, or until the bacon is almost done. It will fully cook within the quiche.)
2 sprigs finely minced fresh rosemary (approximately 1 teaspoon dried)
1/2 teaspoon dried thyme
1/2 teaspoon coriander
Salt and pepper to taste
8 ounces baby spinach leaves, washed, drained and patted dry

4 eggs plus 2 egg yolks
2 1/2 cups half & half
Several dashes Tabasco sauce (optional)

4 ounces diced brie cheese
2 ounces shredded parmesano-reggiano

1 pie crust (Recipe below, but go right ahead and purchase a pie crust if you so prefer)

Quiche Preparation
In a large pan over medium heat saute the onion in the olive oil for approximately 5 minutes, or until onions are completely translucent. Add in the garlic, careful that it does not burn, and saute for additional 2 minutes. Add in the mushrooms and the butter and saute, stirring often, approximtely 7-8 minutes, or until the mushrooms are completely tender. Add in the chopped bacon, herbs, salt and pepper to taste, and incorporate all the ingredients. In gradual handfuls add in the spinach leaves, and saute until the leaves have all gone limp and the volume decreased by half in the cooking process. Remove from heat. Pour the mixture into the empty pie crust.

In a seperate bowl, throroughly whisk together the eggs, half & half and Tabasco sauce. Pour into the crust over the spinach/bacon/mushroom mixture, carefully combining all ingredients. Stir in the brie and parmesano-reggiano cheeses.

Crust Ingredients
1 stick chilled butter, diced
1 cup flour
Pinch of salt

2-4 Tablespoons of ice cold water

Flour for rolling
Butter for the quiche dish

Crust Preparation
In a large bowl combine the flour, butter and salt and mix by hand, crumbling the butter into the flour until the texture likens that of corn meal. Add in 2 Tablespoons of the cold water and mix until the dough begins to lump together and form a ball. Add more water in stages if the dough appears too dry. On a large floured surface roll out the dough until it is large enough to generously fold into a traditional quiche dish. Butter the quiche dish and gently place the rolled crust into the form, trimming any excess on the edges.

Bake the quiche at 375 degrees for approximately 40 minutes, or until a toothpick inserted into the center comes out clean. Rest for approximately 15 minutes before slicing. May be served warm or at room temperature.

Serves: 8

Crab Cakes with Lemon Aioli

My family and I absolutely love crab cakes. They are absolutely perfect for an appetizer, several served with a salad and grilled asparagus for a main course, or even perfect turned into a burger for a more casual meal, using the aioli in lieu of mayonnaise on the bun. Buying a whole crab from the store, poaching it and then extracting the meat can be cumbersome, and buying crab meat fresh from the fish market can be very costly. I found a wonderful alternative by using canned crab meat in my recipe. Definitely choose the highest quality of canned crab, as not to compromise the flavor. I found the best to be from Trader Joe's. An entire one-pound can of crab meat is just $10, and the freshness and flavor is wonderful. I serve my crab cakes with a lemon aioli; so easy to make and enhances the cakes with the additional creaminess and tang of the lemon. You will most definitely impress yourself, your family or your guests with the simplicity and flavor of this recipe.

Ingredients
2 shallots, minced
1/2 red bell pepper, minced
1 egg
1 pound lump crab meta
Salt and pepper to taste
1/2 cup mayonnaise
1 teaspoon Worchestershire sauce
1 teaspoon Dijon mustard
1 teaspoon garlic powder
1 lemon, juiced
1/2 teaspoon Tabasco sauce
1 teaspoon Old Bay Seasoning
1/3 cup panko bread crumbs
1/2 tsp dried ginger powder

Grapeseed or high-temperature oil for frying
Flour for dusting the crab cakes before frying

Preparation
In a large bowl combine all ingredients. Form the crab mixture into large 2 Tablespoon portions into balls and then flatten and shape into a cake, about 1/4 inch thick. Dust each crab cake on both sides with the flour. In a large skillet, on medium heat, bring the oil up to temperature, and fry the crab cakes in small batches, 4 minutes on the first side and 2-3 minutes on the other side until they are a deep golden brown. Rest them on a paper towel to remove excess oil. Serve with Lemon Aioli (recipe follows).

Yields: 18 crab cakes*

*Depending on how large you make the crab cakes, and how many you are serving, there are sure to be leftovers. Freeze them, uncooked, layering in parchment, in an airtight container, for whenever you need them. Simply defrost on the counter for about an hour and follow cooking instructions from there.

Lemon Aioli
In a food processor pulse together and refrigerate:
2 cups mayonnaise
Zest of 2 lemons
3-4 Tablespoons fresh lemon juice
2 cloves garlic, finely minced
Salt and pepper to taste

Orange Beef and Broccoli

 

Beef and Broccoli is one of my sister, Hilary's, favorite recipes. She always orders it when we go out to an Asian restaurant. For a great night of dinner at her house several months ago I recreated her favorite, but added a twist of citrus with organic oranges. This simple ingredient took this somewhat generic dish to the next level, and was a great way to counteract the additional spice that I added to the dish creating the perfect balance. This is it for an easy dinner party recipe, or simply, as we enjoyed it, at home on the couch on a cold night. It feels like "comfort food" without the regret. I served it on a bed of brown rice, but if you are looking to avoid carbohydrates, simply double the amount of broccoli or add water chesnuts, red peppers or bamboo shoots and it is a meal in itself. If you prefer chicken or prawns to beef, both which I always have on hand, either are a  perfect substitute.

 

Sauce Ingredients

Zest of 1 orange

Juice of 1 orange

2 Tablespoons corn starch

2 Tablespoons low-sodium soy sauce

1/3 cup orange marmalade

1 teaspoon grated fresh ginger

4 cloves grated fresh garlic

1 Tablespoon Thai chili sauce, or to taste (Local markets carry a variety; I prefer Mae Ploy, as it also has a hint of sweet to match the heat)

 

Sauce Preparation

Wisk all of the sauce ingredients together, making sure that the marmalade is completely absorbed, and set aside.

 

Main Ingredients

3 Tablespoons sesame seed oil

1 red onion, thinly julienned

1 Tablespoon chopped garlic

1 pound thinly sliced beef, cut into strips (I love to use flank steak in this recipe; it is already thin, so the preparation is so easy)

2 large heads of broccoli, including stems, chopped into bite-sized pieces

 

Garnishes (optional)

Toasted sesame seeds

3/4 cup chopped, salted cashews

4 scallions chopped

 

Preparation

In a large pan or wok, over medium to medium-high heat, saute the red onion in the sesame oil for approximately 2-3 minutes, simply to take away the bite. Add in the chopped garlic and the beef and saute for approximately 2 minutes; when it is just starting to brown. Add in the broccoli and continue sauteing for approximately 8-10 minutes, or until the broccoli reaches desired tenderness. Add the prepared sauce into the pan, making sure to coat all ingredients and bringing the sauce up to temperature. Serve over a bed of brown rice and garnish with toasted sesame seeds, chopped cashews and chopped scallions.

 

Serves: 4

Creamy Caramelized Onion and Potato Chowder

This recipe is an absolutely perfect starter for any chilly night or winter supper. As a main course it is a wonderful blank slate to add diced carrots, bacon or chopped ham for a complete entree. Served with French bread or in a baked bread bowl for a rustic presentation, it will warm your family or guests from the inside out. Garnish with chilled sour cream and chopped scallions. If you have approximately three cups of leftover mashed potatoes in the refrigerator from a previous meal, simply forego the initial steps of creating a potato mash, and use those for the basis of the recipe instead; it will cut your preparation time easily in half. This is also a great recipe to make ahead and freeze, for a quick "to-go" when time or energy is minimal.

Ingredients

Potato Mash:
4-5 large rustic potatoes, peeled and roughly chopped
4 Tablespoons butter
1/2 cup milk or cream
Salt and pepper to taste
Garlic powder to taste

Caramelized Onions:
3 sweet yellow onions, halved and roughly sliced
6 teaspoons butter
4 teaspoons olive oil
5 minced garlic cloves
8 Tablespoons dry white wine
5 Tablespoons dried thyme
2 teaspoons dried red pepper flakes
2 Tablespoons honey
Salt and black pepper to taste

1/3 cup sherry
2-2 1/2 cups broth (vegetarian if you would prefer, but chicken or beef broth recommended for flavor)
2 cups cream
2 cups grated cheddar or gruyere cheese (or preferred, such as mozzarella or parmesan)
6 Tablespoons chilled sour cream (garnish)
Chopped scallions (garnish)

Preparation

In a large pot of boiling, salted water poach the potatoes until cooked throughout. Drain and mash. Return the potatoes to the pot and add the butter, milk or cream, salt and pepper and garlic powder to taste. et aside.
In a large skillet add the Caramelized Onions ingredients. Saute on low and slow for approximately 12 to 15 minutes, stirring very frequently to avoid the garlic from burning, until the onions are extremely limp and lucid through.

In the large pot of potatoes add the caramelized onions and the remaining ingredients: sherry, broth and cream. Combine the ingredients well and bring the stove up to medium heat. Stir until the chowder has reached desired texture and warmed throughout, making sure that the potatoes do not stick to the bottom of the pot and burn.

Serve and garnish with chilled sour cream and scallions.

Serves: 6 (main portion) to 8 (starter)

Shrimp, Scallop and Clam Cioppino

 

The key to creating a fantastic cioppino relies on one basic necessity: fresh ingredients. This is the time and place to become best friends with the local fish monger or the gentleman behind the seafood counter at the market. Cioppino is such a rustic and simple dish to create, but without the highest quality of seasonal fish and seafood it will fall from grace. Living in Port Townsend, Washington, right on the ocean, I immediately turned to the advice of the seafood experts at Key City Fish Company, located in the boat haven in downtown Port Townsend. They have the most knowledgeable staff around, and I was able to select some beautiful clams, prawns and large scallops to accompany the fresh salmon I had acquired from a fisherman friend to complete this recipe. Cioppino is perfectly served on it's own, with large peices of warmed rustic French bread to soak up the wonderful juices, or over a bed of simple white rice or linguine noodles for added substance.

Ingredients
3 Tablespoons olive oil
1 teaspoon butter
1 large fennel bulb, thinly sliced
1 1/2 yellow onions, chopped
2 teaspoons salt
4 garlic cloves, minced
1 teaspoon dried red pepper flakes
3 teaspoons Italian seasoning (or blend of thyme, basil, oregano and parsley)
Salt and pepper to taste
1/4 cup tomato paste
1 (32 ounce) can diced tomatoes, in juice
2 cups white wine
5 cups chicken stock
2 bay leaves
1 pound manila clams, cleaned
1 pound prawns, peeled, deveined and cleaned, tails on
1 pound salmon, deboned and cut into bite-sized pieces
1 pound scallops, cleaned and drained, towel-patted dry
Lemon wedges, to garnish
Chopped parsley, to garnish

Preparation
In a large pot over medium heat saute the fennel and onion in the olive oil, butter and salt, until the onion becomes translucent, approiximately 7 to 10 minutes. Add in the garlic, red pepper flakes, Italian seasoning, salt and pepper and tomato paste. Saute an additional 2 minutes to incorporate the flavors, careful not to let the garlic burn. Add in the diced tomatoes, with juice, white wine, chicken stock and bay leaves. Cover and bring to s simmer. Reduce the heat to medium, medium-low and lightly simmer for 30-45 minutes.
Add in the clams and cover, steaming for approximately 5 minutes, until they open completely. Add the remaining seafood and cook over medium heat, gently stirring occasionally, until all of the fresh ingredients are cooked through. Season with salt and pepper to taste. Garnish with a lemon wedge and chopped parsley.

Serves: 6

Creamy Tomato Basil Bisque

My favorite things to create in the kitchen are unique soups or stews, especially when entertaining. Either are generally so basic to develop, and which fresh seasonal ingredients can easily compete with any complex dish which may have taken hours to prepare. When entertaining, soups and stews are an essential starter to any meal, as they can be made hours, if not days ahead, and simply rewarmed prior to serving. Most often, if they are made days ahead, the final product is even more fantastic, as the flavors have had time to meld together, increasing richness and cohesiveness. This is most definitely one of my favorite soups; it is both light and hearty at the same time, a absolutely perfect for a cold night this time of the year. For convenience I used canned diced tomatoes, but, please, opt for fresh tomatoes, especially an heirloom varietal, if preferred. Topped with crisp croutons or an herbed crostini on the side completes this dish. For a light lunch accompany it with a mixed green salad, or simply serve it as a starter at the next dinner party. It is so versatile, as it is vegetarian, but diced ham or chicken could easily be added to make it more substantial.

Ingredients
4 Tablespoons olive oil
1 Tablespoon butter
2 red onions, chopped
2 carrots, peeled and diced
1 stem celery, chopped
2 Tablespoons minced garlic
1 cup white wine
2 (32 ounce) cans diced tomatoes, with juice
1 teaspoon sugar
2 Tablespoons tomato paste
1/2 cup chopped basil leaves, packed (plus an additional julienned leaves for garnish)
2 cups vegetable stock (prefer chicken stock for flavor if not vegetarian)
Salt to taste
1 Tablespoon fresh cracked black pepper
1 Tablespoon Italian seasoning
3/4 to 1 cup heavy whipping cream
Croutons to garnish
Parmesan cheese to garnish
Basil pesto to garnish (optional)

Preparation
In a large pot saute the onions, carrots and celery in the olive oil and butter on medium-high heat until the carrots are tender, but the onions are not limp, approximately 7 minutes. Add in the minced garlic and saute an additional 2 minutes, careful that the garlic does not burn. Add in the remaining ingredients through the heavy cream. Reduce the heat to medium-low and simmer for approximately 45 minutes, stirring occasionally. In batches, blend the soup in a Cuisinart or with a hand emulsifier until the texture becomes somewhat smooth; some prefer it more rustic, while I prefer a silkier consistency. Serve, garnishing with shredded parmesan cheese, rustic croutons and room temperature basil pesto to garnish (optional).

Serves: 6

Kale and Beet Salad

I have only recently started eating both kale and beets on a regular basis. When I was living just outside of Portland, Oregon beets were surprisingly hard to come by in the produce department, and I found spinach, especially that washed and pre-packaged, to be much more convenient than kale, which often comes straight from the farm to the market. However, since I moved to Port Townsend, both these ingredients have become staple parts of my diet. I have goofed around with this recipe several times, but found this method to deem the best result. I prefer my kale to maintain somewhat of it's raw texture, but if preferred, roughly chop the leaves and bake in foil at 350 degrees for approximately 7 minutes to wilt it slightly. I love feta cheese and sliced almonds to top off this salad, but roasted cashews or walnuts would be wonderful, and goat cheese in lieu of the feta would take away the slight bite. Toss with the dressing just prior to serving.

Ingredients
Salad
Head kale, large vein removed, roughly chopped
5-6 large beets, peeled, chopped into bite sized pieces
1 cup crumbled feta cheese
1/2-3/4 cup sliced almonds (toasted, if preferred)
1/2 red onion, sliced very thinly

Dressing
1 Tablespoon minced garlic
4 ounces red wine vinegar
6 ounces olive oil
Salt and pepper to taste

Preparation
Preheat the oven to 350 degrees.
Chop the kale and set aside.
Line a baking tray with foil and place the chopped beets on it, covering with another layer of foil, pinching the edges to create a steam pocket. Bake the kale for approximately 40 minutes, until tender.
In a large bowl toss the kale with the baked beets, right out of the oven. The heat and steam from the beets will help wilt the kale slightly. Cover the bowl with foil and set aside for approximately 15 minutes for the kale to wilt further. Prior to serving toss in the red onion, dressing, and top with the red onion and almonds, turning slightly to incorporate.

Serves: 6

Baked Lavender Salmon

 

A very accomplished local Port Townsend Chef inspired the creation for this recipe. It is based on a traditional French dish, "Canard Lavande", essentially Lavender Duck. However, in Port Townsend, Washington duck is quite hard to find, is one of the animal proteins highest in fat, and often is difficult bake well for those unfamiliar. Salmon, on the other hand, is extremely plentiful in the area, easy to prepare, and although it is very low in saturated fat, has the essential and flavorful omega-3 fatty acids that assist in the absorption of flavor, in this case lavender. In Port Townsend lavender is plentiful, often used in candles and soaps for it's wonderful aroma. In this recipe, in addition to taste, it serves the same purpose; your kitchen will smell wonderful. Due to the light flavor of this dish, I like to serve it with a basic Cilantro White Rice and steamed asparagus with a light Lavender Beurre Blanc Sauce (recipes follow). An aged chenin blanc white wine, with it's hints of apple, honey and floral characteristics would be the perfect accompaniment.

This a fantastic basic recipe for any salmon dish. If you are not a lover of lavender, or do not have it readily on hand, opt for rosemary, cilantro, dill, a blend of Italian seasonings or the like; the alternatives are endless. The same theory applies to the sauce. I often blend fresh berries and add them into the sauce and it makes for a completely different take on a healthy dish with bounds of flavor.

Baked Lavender Salmon

Ingredients:

4 (6 ounce) salmon steaks, bones removed

1/2 cup of dried lavender

2 lemons, each cut into 6 wedges

Chenin blanc white wine (or preferred light white wine)

Honey to taste

Salt and pepper to taste

Preparation:

Preheat oven to 350 degrees. On separate sheets of foil place each piece of salmon (one large salmon steak and one large foil "packet" can be easily used as well. I tend to wrap each piece separately as often guests opt for slight alternatives on the recipe, which makes it easy to accommodate.) Top with a sprinkling of lavender, the juice of 2 lemon slices, adding in the squeezed lemon slices, a generous splash of white wine, drizzle of honey, salt and pepper to taste. With another piece of foil create a sealed "packet" around the salmon. Place all the wrapped salmon on a baking dish. Bake for 10-12 minutes to prepare the salmon to a true med-rare to medium, reducing or increasing the time as desired. Remove the baking sheet and let the salmon relax, wrapped, until just prior to serving. Serve on a bed of Cilantro White Rice, garnish with Lavender Beurre Blanc and cross with simply steamed asparagus. Lemon wedge to plate.

Cilantro White Rice
Ingredients:
2 cups uncooked white rice, rinsed well (I prefer jasmine white rice, as it is much lighter)

2 1/2 cups of water
Salt to season
Handful of chopped cilantro leaves
2 Tablespoons butter, room temperature
Salt and white pepper to taste (I simply use white pepper for aesthetics; black pepper works as well)

Preparation:
Bring rice and water to a boil uncovered. Turn the heat down to low, stir the rice, cover and let cook for approximately 10 minutes without stirring, allowing the rice to steam to tenderness.
Chop cilantro. When rice is prepared toss with a fork and stir in the chopped cilantro, butter and salt and white pepper to taste.

Lavender Buerre Blanc Sauce
Ingredients:

8 ounces dry white wine

3 teaspoons minced shallots

3 teaspoons crushed, dried lavender

8 ounces soft whole butter

1 teaspoon white wine vinegar
Salt and pepper to taste

Preparation:

Place wine, shallot and vinegar in a small saucepan, boil until liquid is almost gone. Remove from heat and add dill. Add soft butter, piece by piece, to pan, stirring constantly, low heat may be needed to help melt butter. Add pinch of salt and pepper to taste. Serve under fish.

Serves: 4

Natural Peanut Butter Cookies

 

I rarely opt for natural or organic ingredients in my baking, assuming that "flour is flour" and "sugar is sugar", not depending on products labeled for promises of better flavor and health. However, I stumbled upon a peanut butter cookie recipe I absolutely love, but only had "hippie" products available in my sister's fridge and pantry to work with: natural peanut butter, free-range eggs, pure cane sugar and the like. I put together this recipe with what I had to work with, and it is now definitely my favorite peanut butter cookie recipe, if not cookie recipe thus far.

 

During the holidays, friends and I used to get together for a cookie exchange evening. Everyone would bring three to four dozen of their favorite cookies to share with everyone else, along with a copy of the recipe. After several glasses of wine and a fantastic cheese and fruit spread, all would leave with a platter of assorted cookies, bars and candies from their friends to enjoy and share over the holidays.

 

If you do not have organic or natural ingredients readily available, consider using what you have at hand. My one recommendation, however, is not to skimp or skip on the vanilla; it adds wonderful flavor. Secondly, pure cane sugar is not quite as sweet as traditional white sugar. To add a little bit more sweetness to the cookies, simply sprinkle them with the cane sugar immediately before baking.

Ingredients
1 cup unsalted butter, softened
3/4 cup organic or natural peanut butter
1/2 cup organic dark brown sugar
1/2 cup organic cane sugar
1/2 tsp baking soda
1/2 tsp baking powder
1 tsp vanilla extract
2 free range or organic eggs
1 1/2 cups unbleached all-purpose flour

Preparation
Beat butter and peanut butter together until soft. Add the sugars, baking soda and powder, and beat until combined. Add the vanilla and egg. Gradually incorporate the flour on low speed, until combined.

Preheat the oven to 350 degrees.
Roll dough into 1-inch balls and place them a few inches apart on ungreased cookie sheets lined with parchment paper. (The parchment paper is a must to stop the cookies from sticking and for ideal clean up.)
Butter the tines of a large fork and use it to press the cookies flat. Make a design of cross-hatch lines with the fork.
Bake for 10-12 minutes, or until golden brown. Let cool for 5 minutes before removing to a cooling rack.

Yields: 2 dozen

Chocolate Chip Bread Pudding with a Warm Caramel Sauce

The recipe for "Poor Man's Pudding", or in modern day known as "Bread Pudding" was first conceived in Europe at the turn of the 11th century, as a palitable dish for using up dry or stale bread and ingredients left over from a previous meal, as refrigeration and proper storage was next to nil, and even the thought of wasting one morsel of food was unacceptable.

Overtime Bread Pudding has become a signature dish in western Europe, it's place of origin, and in fine dining restaurants throughout the world. The wonderful aspect of this dish lies in it's simplicity and variability. Bread Pudding may take on a more savory note with the addition of dried fruit and nuts for the prefect accompianment to any brunch menu, or served as a dessert, decked with chocolate, caramel and rich cream.

I developed this particular recipe frankly out of desperation at the last minute. I promised a friend that I would bring dessert to a small gathering she was hosting that night. However, when I opened the fridge I found that I was low on milk and eggs, and completely out of flour. The only ingredient I fathomed I could use was an old stale loaf of buttermilk bread tucked in the back of the freezer. Bread Pudding came to mind, and I had to run with it. I had chocolate chips in the pantry and crunchy Kashi cereal to use in substitution for chopped nuts. Left to my imagination, this concoction was either going to be a complete disaster or a huge hit. Thank goodness for the latter. Topped with homemade Warm Caramel Sauce and a drizzle of cold cream, my sister deemed this the best dessert recipe that I had ever made.

Ingredients
For the Bread Pudding:
6 cups of stale white bread, cubed (If stale bread is not available, simply toast the bread in a 350 degree oven for approximately 15 minutes, careful not to let it singe.)
1/4 cups semisweet chocolate chips (I prefer to combine both white and dark chocolate chips)

1 cup Kashi Crunch cereal, or 1 cup chopped nuts of preference

4 eggs

3 cups milk

1 cup sugar

2 Tablespoons vanilla

 

For the Caramel Sauce:

1 cup brown sugar

2 Tablespoons corn starch

1/2 cup water

2/3 cup half-and half (I only had Almond flavored coffee creamer, which was absolutely fantastic!)

1/4 cup light-colored corn syrup

2 Tablespoons butter, room temperature

1 teaspoon vanilla

 

Preparation

Preheat the oven to 350 degrees.

To a heavily greased 9"x13" glass baking pan add the cubes of stale bread. Mix in the chocolate chips and cereal and set aside.

In a mixing bowl combine the eggs, milk, sugar and vanilla, whisking until all the ingredients are completely incorporated.

Pour the egg mixture over the bread cubes, making sure that the bread is immersed as much as possible in the liquid.

Bake for 50-55 minutes. Set aside for 5 minutes to slightly cool.

 

In a small sauepan whisk together the brown sugar and cornstarch until incorporated. Add in the half-and-half, corn starch and butter. Bring to a boil, stirring frquently over medium heat, and cook 2 minutes further. Add in the vanilla.

 

Serve the Bread Pudding and drizzle generously with the Caramel Sauce. Garnish with cool fresh cream just prior to presentation.

 

Yields: 8-10 servings

 

Blackberry & Lemon Cream Cheese Muffins

These are my favorite muffins to serve alongside any light weekend brunch. The batter is light and fluffy, while the lemon cream cheese center adds an unexpected touch of cream and zest of citrus. I was able to catch the last weekend of the blackberry picking season in the Northwest, and, after eating most of the berries on my walk home from the thatch, I was able to save just enough for this recipe. If it is not the season for fresh blackberries, or raspberries or blueberries, if preferred, opt for frozen; the muffins will retain the same consistency as long as the berries are defrosted and drained prior to adding to the batter.

Ingredients
For the Batter:
2 1/2 cups all purpose flour
1 Tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
2 large eggs
1 cup sour cream
1 teaspoon milk
1 cup sugar
1 stick (8 Tablespoons) room-temperature butter
1 teaspoon vanilla
1 3/4-2 cups berries

For the Lemon Cream Cheese:
1 stick cream cheese, room temperature
1 Tablespoon lemon juice
The zest of one small lemon

Preparation
Preheat the oven to 400 degrees, with the rack in the center. Grease a standard 12 muffin pan, or line with paper cups. (This recipe yields 18 muffins, so to use all of the batter a second 1/2 batch will be made following the first.)

Combine the stick of cream cheese, lemon juice and lemon zest in a small bowl and set aside.

Whisk together the first five, dry ingredients in a large bowl and set aside.
In a seperate bowl mix together the eggs, sour cream, milk, sugar, butter and vanilla. (As long as the butter is at room temperature, mixing the wet ingredients together can either be done by hand or with an electric mixer.)
Gradually add the wet ingredients into the dry ingredients, incorporating completely.
Gently fold in the berries, careful not to break the berries up turning the batter deep purple. (Furthermore, overmixing will cause the batter to become far too dense, rather than light and fluffy.)
Fill each of the muffin cups 1/3 of the way full.
Using a small spoon, scoop 1 teaspoon of the cream cheese mixture into the center of each of the cups, atop the batter. Top with additional berry batter, until approximately 1/4" shy of the rim of each cup.
Bake for approximately 17 minutes, or until a toothpick inserted removes cleanly. Let cool 3-5 minutes before removing from pan. Repeat the process until all the batter has been used.

Yields: 18 muffins

Carrot, Beet, Ginger and Apple Juice

Inspired by several of my sister's recipes, I have just recently come to love freshly juiced vegetables and fruits, often combined with nutritional grasses and raw herbs and spices. The benefits of juicing at home are endless: with the proper electric juicer one can prepare their favorite concoction in minutes; juices can be made ahead and refrigerated for convenience; in an air-tight container, fresh juices are perfect for  traveling or for when one is on the go; one can omit or add any desired ingredients with ease; although purchasing an electric juicer may be a large initial investment, the purchase price is easily justified with the abhorrent cost of bottled juices in stores; juicing is not only a flavorful and creative way of absorbing sustenance, it is such an incredibly efficient method to receiving all the vitamins and minerals one needs all day, without having to constantly consume full meals. This is one of my favorite combinations of mostly carrots, beets, apple and ginger. I also added in several stalks of celery and the juice of one orange for flavor. Another wonderful thing about juicing is that one can hide ingredients that they need in their diet, but do not fancy the flavor of, behind the flavors of those fruits and vegetables they do love, and no one is the wiser.

Ingredients

6 small beets, stems removed, chopped into wedges

5 apples, chopped into wedges

3 stalks of celery

15 carrots

2" long piece of ginger

1 orange, peel removed, quartered

Lime juice to taste

Preparation

Using an electric juicer (I prefer the Jack LaLanne's Power Juicer) simply combine all of the ingredients. Serve immediately or chill in an airtight container. (Mason jars are wonderful)

Serves: 4 (12 ounce portions)

Beef Stew with Horseradish Cream

 To me, there is nothing better than a hearty stew on a cold fall or winter day, warming from the inside out. This recipe is no exception. I prepared it with a lean beef stew meat, but if lamb or chicken is preferred it would be just as wonderful. This recipe is extremely simple; the flavors are encouraged by the use of both fresh and dried herbs and mixed seasonal vegetables. As fall is upon us, root vegetables are in season, and so I opted for including them in the list of ingredients, but if mild chilies, green beans okra, peas or the like are most fresh for the time of year I encourage all to steer towards those.
Served with a rustic French bread and Horseradish Cream for spice, this dish is perfect for any dinner party or relaxing night in front of the fire with a nice glass of Cabernet Sauvignon.
If you live in or near the Port Townsend, Washington area, stop in at The Wine Seller, where Owner and wine aficionado, Joe Euro, will have the perfect selection.

Ingredients

4 Tablespoons olive oil, plus an additional 2 Tablespoons

1 sweet onion, chopped

4 large carrots, peeled and chopped

4 stalks of celery, chopped

1 to 1 1/2 pounds of lean beef stew meat, diced into 1/2"x 1/2" cubes

1 cup flour

1 Tablespoon garlic powder

Salt and pepper

2 Tablespoons minced garlic

1 32 ounce can of diced tomatoes, juice included

4-5 cups of reduced-sodium chicken or beef broth

3 Tablespoons Worcestershire Sauce

3/4 cup Merlot or Cabernet Sauvignon red wine 

(As always said, "Do not cook with wine you would not dare to drink!" Here that most definitely rings true. If the use of alcohol is not preferred, simply replace it with 1:1 ratio of red wine vinegar and balsamic vinegar.)

3 sweet potatoes (or 2 large ones), peeled, chopped, boiled for 5 minutes and drained, set aside

1 can of yellow corn, drained (or the kernels from two ears of cooked corn)

8 ounces of mushrooms, quartered (If you love mushrooms, as I do, double the amount.)

1 red pepper, chopped

1 green pepper, chopped

1 Tablespoon dried oregano

1 Tablespoon dried thyme

1 Tablespoon dried basil

Chopped flat-leafed parsley to garnish

Horseradish Cream*

Warmed, rustic French baguette 

Preparation

In a large stew pot saute the onion, carrots and celery in the olive oil over medium for 5 minutes, until the onions become somewhat lucid. Pour these cooked vegetables on a plate and set aside. In a large bowl whisk together the flour, garlic powder, salt and pepper. Gradually add in the cubed meat, cautiously coating each piece with the flour mixture. In the same large stew pot add the additional 2 Tablespoons of olive oil, then hand by handful shake off the excess flour from the beef and place the meat in the pot. Saute the beef over medium for approximately 4 minutes, or until the dried flour is no longer visible and the meat has turned slightly brown; this indicates that the flour has successfully sealed the meat, assisting in retaining the juices. Add in the minced garlic, sauteing for 1 minute more, cautious not to let the garlic burn, as it does have the tendency over intense heat.

Add the mirepoix (carrots, celery and onion) back into the pot along with the remaining ingredients through the dried basil. Simmer the stew over medium heat for a minimum of 25-30 minutes, allowing all the ingredients to incorporate. Can easily be made a day ahead to enhance depth and flavor.

Garnish with chopped flat-leafed parsley and a generous service of Horseradish Cream. A hand-torn piece of warm, rustic French baguette cannot be forgotten on the side.

Serves: 8

*Horseradish Cream is available at most markets, however, if not in stock or homemade is preferred to control the temperature simply combine sour cream and minced horseradish in a 1:4 ratio with salt and pepper to taste.

Spicy Thai Chicken Coconut Soup

I absolutely love Thai food, and nothing is more comforting than a bowl of warm soup on a cold fall day. Serve my Spicy Thai Chicken Coconut Soup over a bed of steamed brown rice alongside a cup of hot green tea, and you will have the perfect recipe to beat the chill. Temper the heat of the soup by reducing the amount of chili paste, or add in a little bit extra to taste if you fancy.

อาหารนี่คือของขวัญของทั้งจักรวาล,
ชิ้นอาหารอันโอชะแต่ละเสียสละชีวิต,
ฉันอาจจะคุ้มค่าที่จะได้รับมัน
พลังงานในอาหารนี้อาจ
ให้ฉันความแข็งแรง,
ที่จะเปลี่ยนคุณภาพไม่ดีของฉัน
เป็นคนที่บริสุทธ์
ฉันรู้สึกขอบคุณสำหรับอาหารนี้
ฉันอาจตระหนักเส้นทางแห่งการตื่น,
เพื่อเห็นแก่ของมนุษย์ทุก

 

 

This food is the gift of the whole universe,
Each morsel is a sacrifice of life,
May I be worthy to receive it.
May the energy in this food,
Give me the strength,
To transform my unwholesome qualities

into wholesome ones.

I am grateful for this food,

May I realize the Path of Awakening,

For the sake of all beings.

Thai Mealtime Prayer

 

Ingredients

4 Tablespoons Canola oil

1 cup button mushrooms, sliced

1/2 red onion, thinly sliced into 1" strips

1 red bell pepper, thinly sliced into 1" strips

2 Tablespoons of minced garlic

1/2 stick of lemongrass, finely chopped

4 teaspoons of finely minced fresh ginger

3 large chicken breasts, poached and shredded; approximately 3 cups

4 cups of low-sodium chicken stock

1-1 1/2 can of reduced fat coconut milk

2 Tablespoons of chili paste (or approximately 2 Tablespoons of Sriracha chili sauce)

 

2 cups of uncooked bean sprouts

3 scallions chopped

4 freshly cut lime wedges

Chopped cilantro to garnish

 

Preparation

In a large pot saute the first six ingredients over medium heat for 4-5 minutes, or until the onion becomes fairly lucent, making sure to incporate the oil throughout the mixture. Add in the shredded chicken, chicken stocl, coconut milk and chili paste and bring to a boil. Reduce the heat to low and simmer for 10-12 minutes. Add in the bean sprouts and simmer an additional 2-3 minutes. Serve over or alongside steamed brown rice and finish with chopped scallions, lime juice and chopped cilantro to garnish.

Wonderful if made hours ahead, however set aside the last four ingredients until just prior to serving.

 

Serves: 4