Fresh Salsa

Posted on July 17, 2010 by Mike

5-6 tomatoes, peeeled and seeded
4 garlic cloves
2 fresh jalapenos, seeded and finely diced
1-2 roasted jalapenos, seeded and finely dices
1/2 to 1 yellow onion, finely chopped
1-2 dry ancho chiles, seeded and ground
1 Tbsp olive oil
2 limes, juiced
1/2 cup fresh cilantro, chopped
salt and pepper to taste (1/2 to 1 tsp)

In a food processor, pulse tomatoes, garlic, ancho chiles, olive oil, lime juice, cilantro, salt, and pepper to desired consistency.  Add onion and jalapeno then pulse again if fine texture desired.  Let sit for at least an hour for flavors to develop.

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Sweet Potato Biscuits

Posted on July 17, 2010 by Mike

1 cup hot mashed sweet potato
1 egg
2 cups flour
5 Tbsp margarine
1/4 tsp salt
1/4 tsp baking soda
3 tsp baking powder
~2 Tbsp milk

Preheat oven to 350 degrees. Combine all ingredients in a food processor using just enough milk to make soft dough.  On a floured surface, knead lighlty, roll out to half-inch thick, and cut biscuits.  Place on an ungreased baking sheet and bake for 15 minutes.

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Cucumber Salad

Posted on June 13, 2010 by Mike

1/3 cup apple cider vinegar
1/4 cup sugar
1 tsp salt
1/4 tsp black pepper
2 tsp water
1 1/2 tsp dill (microwave with water for 10 seconds to refresh dry dill)
3 cucumbers, peeled and sliced thin

Combine first six ingredients, stirring until sugar is completely dissolved.  Pour over cucumber slices, stir, and let sit in refrigerator for at least 2-3 hours.

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Almond Flour Pancakes

Posted on May 4, 2010 by Mike

1 cup almond meal
2 eggs
1/4 cup milk
2 tbsp oil (coconut or vegetable)
1 tsp baking powder
1/2 tsp cinnamon (or 2 tsp cocoa powder)
1/8 tsp vanilla extract

or

3 Tbsp almond butter
2 large eggs
1/4 cup shredded coconut

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Pho

Posted on May 4, 2010 by Mike

8 cups stock (4 beef and 4 chicken is optimal)
2 tablespoons fish sauce
1 tablespoon soy sauce
2 teaspoons brown sugar
6 whole cloves  (about 1/2 teaspoon ground clove)
3 star anise  (or 1 teaspoon fennel seed)
1 (3-inch) cinnamon stick, broken
1 (3-inch) piece peeled fresh ginger, halved
3 garlic cloves

4 ounces uncooked wide rice stick noodles (banh pho)
Cooking spray
1 medium onion, peeled and halved
1.5 lbs sirloin, eye of round, or flank steak sliced very thin against the grain  (or 3 cups shredded cooked chicken/turkey)
1 carrot, thinly sliced
2 cups fresh bean sprouts
1/2 cup thinly sliced green onions (about 3)
1/4 cup thinly sliced fresh Thai basil
1/4 cup chopped fresh cilantro
1/4 teaspoon salt

1/2 cup fresh cilantro sprigs
1/2 cup fresh mint sprigs
6 lime wedges
1 jalapeño/chili pepper, seeded and thinly sliced
Hoisin sauce (optional)
Sriracha (or other hot chile sauce; optional)

Combine first 9 ingredients in a large stockpot over medium-high heat; bring to a boil. Reduce heat, and simmer 30 minutes covered. Strain broth through a sieve into a large bowl; discard solids. Return broth to pan; keep warm.

Cook noodles according to package directions, omitting salt and fat.

Heat a grill or cast iron pan over medium-high heat. Coat pan with cooking spray. Add onion; cook 8 minutes or until charred on each side. Remove from heat; cool slightly. Slice onion thinly; add to broth.

Add meat and next 6 ingredients (through salt) to pan; bring to a boil. Cook 2 minutes or until thoroughly heated. Place about 1/2 cup noodles in each of 6 bowls. Ladle about 1 1/3 cups broth mixture over each serving. Serve with cilantro, mint, lime wedges, and jalapeño. Serve with hoisin and Sriracha, if desired.

Other optional vegetables: bok choy, daikon, shitake, bamboo shoots, red bell pepper, red onion, broccoli

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Poached Eggs and Hash

Posted on March 9, 2010 by Mike

1 1/4 lbs unpeeled potatoes, 1/4″ dice
8 oz turkey breakfast sausage (sweet Italian sausage works too)
2 Tbsp olive oil
1/4 cup red onion, minced
1/2 red bell pepper, diced
2 scallions, thinly sliced
4 garlic cloves, minced
1 Tbsp parsley, minced
1/2 tsp oregano
1/2 tsp paprika
salt and pepper, to taste (about 1 tsp)
1/4 cup grated Asiago or Parmigiana cheese
2 Tbsp white vinegar
2 quarts water
4 eggs

Place diced potatoes in a saucepan and cover with cold water.  Bring to a boil over high heat.  Reduce heat to low and simmer for 5 minutes.  Drain and set aside.

In a large skillet, brown sausage over medium heat, stirring to break up meat.  Transfer sausage to a plate lined with paper towels to drain, set aside.

Drain skillet and add olive oil returning pan to heat.  Add onions and peppers to pan.  Saute for about 4 minutes, until onions are translucent.  Add green onions, garlic, and potatoes and gently stir mixture.  Cover and cook for 5 minutes until golden crust forms on potatoes.

Stir in parsley, oregano, paprika, salt & pepper (to taste).  Cover and cook an additional 5 minutes.  Remove lid and stir in cooked sausage.  Continue cooking, if necessary, until potatoes are fork tender.  Sprinkle with grated cheese.

In a large pot, combine vinegar with 2 quarts of water and bring to a rolling boil.  Reduce heat to a bare simmer.  Crack an egg into a small bowl or serving spoon and very gently slide the egg into the simmering water.  Repeat for each remaining egg being careful to keep each egg separate.  Poach for 2 minutes.  Remove each egg with a slotted spoon, serve over hash and season with salt & pepper.

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Amaretto-Caramel Flan

Posted on February 23, 2010 by Mike

1/3 cup sugar
1 tablespoon water
Cooking spray
1/2 cup sugar
2 large eggs
2 large egg whites
1 1/2 cups 2% low-fat milk
1 cup evaporated skim milk
3 tablespoons amaretto or 1 tablespoon vanilla extract for plain
Mint sprigs (optional)

Preheat oven to 325°. Combine 1/3 cup sugar and water in a small heavy saucepan over medium-high heat; cook 5 minutes or until golden, stirring occasionally. Immediately pour into 6 (6-ounce) custard cups coated with cooking spray, tipping quickly until sugar coats bottoms of cups; set aside.

Combine 1/2 cup sugar, eggs, and egg whites in a large bowl; stir well with a whisk. Add milks; stir until smooth. Add amaretto or vanilla and mix thoroughly. Divide mixture evenly among prepared cups. Place cups in a 13 x 9-inch baking dish; add hot water to a depth of 1 inch. Bake at 325° for 1 hour or until knife inserted in center comes out clean. Remove cups from pan; let cool completely on a wire rack. Cover and chill at least 3 hours.

Loosen edges of custards with a knife or rubber spatula. Place a dessert plate, upside down, on top of each cup; invert custards onto plates. Drizzle any remaining syrup over custards. Garnish with mint sprigs, if desired.

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No Bake Cookies

Posted on February 23, 2010 by Mike

1 3/4 cups white sugar
1/2 cup milk
1/2 cup butter
4 tablespoons unsweetened cocoa powder
1/2 cup crunchy peanut butter
3 cups quick-cooking oats
1 teaspoon vanilla extract

In a medium saucepan, combine sugar, milk, butter, and cocoa.  Bring to a boil and cook 1 1/2 minutes.  Remove from heat and stir in peanut butter, oats, and vanilla.  Drop spoonfuls onto wax paper and let cool until hardened.

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Chocolate Peppermint Cookies

Posted on February 23, 2010 by Mike

8 ounces bittersweet or semisweet chocolate, chopped
1/2 cup unsalted butter
1 1/2 ounces unsweetened chocolate, chopped
1/2 cup finely crushed hard peppermint candies
6 tablespoons granulated sugar
3 large eggs
1 teaspoon vanilla extract
1 teaspoon peppermint extract
1 1/2 cups all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon salt
1/2 cup semisweet chocolate morsels
Additional coarsely crushed hard peppermint candies, divided
1/2 cup powdered sugar (optional)
2 1/2 teaspoons milk (optional)
1/2 cup semisweet chocolate morsels, melted (optional)

Combine first 3 ingredients in a large saucepan; cook over low heat until chocolate melts and mixture is smooth, stirring occasionally. Remove from heat, and stir in 1/2 cup crushed peppermint and 6 Tbsp. sugar. Let cool 30 minutes.

Add eggs to melted chocolate, 1 at a time, stirring well. Stir in extracts.

Combine flour, baking powder, and salt; add to chocolate mixture, stirring until combined. Stir in chocolate morsels. Cover and chill dough 2 hours or until firm enough to shape.

Shape dough into 1 1/2″ balls; place on parchment paper-lined baking sheets. Makes 2 1/2 dozen cookies. Bake at 325° for 12 to 13 minutes or until cookies are puffed and cracked on top. Sprinkle coarsely crushed peppermints onto cookies; press candy lightly into cookies. Let cookies cool 5 minutes on baking sheets. Transfer to wire rack to cool completely.

Whisk together powdered sugar and milk; drizzle over cooled cookies, if desired. Drizzle with melted chocolate, if desired. Sprinkle cookies again with chopped peppermint, if desired. Let cookies stand until glaze and chocolate are firm.

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Espresso Crinkles

Posted on February 23, 2010 by Mike

4.5 ounces all-purpose flour (about 1 cup)
1 1/4 cups powdered sugar, divided
1/4 cup unsweetened cocoa
1 1/4 teaspoons baking powder
1/8 teaspoon salt
5 1/4 teaspoons canola oil
1 1/2 ounces unsweetened chocolate, chopped
1 teaspoon instant espresso granules
3/4 cup packed brown sugar
3 tablespoons light-colored corn syrup
1 1/2 teaspoons vanilla extract
2 large egg whites

Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, 3/4 cup powdered sugar, cocoa, baking powder, and salt in a medium bowl; stir with a whisk. Combine oil and chocolate in a small saucepan over low heat; cook until chocolate melts, stirring constantly. Add espresso granules to pan; stir until blended. Remove from heat. Pour chocolate mixture into a large bowl; cool 5 minutes. Stir in brown sugar, syrup, and vanilla. Add egg whites, stirring with a whisk. Add flour mixture to egg mixture, stirring gently just until combined. Cover; chill at least 2 hours or overnight.

Preheat oven to 350°.

Roll dough into 1-inch balls. Dredge balls in remaining 1/2 cup powdered sugar; place balls 2 inches apart on 2 baking sheets lined with parchment paper. Bake at 350° for 10 minutes or until tops are cracked and almost set. Cool cookies on pan 2 minutes or until set; remove from pan. Cool cookies on a wire rack. Makes 2 dozen cookies.

Notes: Lightly coat your hands with flour to make rolling the dough into balls easier. The dough freezes well. Freeze the dough after step 1, thaw in the refrigerator, then proceed with step 2. The powdered sugar coating gives these cookies an appealing cracked finish. Serve with coffee to echo the espresso.

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