This is cooking 101. I have some recipes on this site where my simply syrup recipe comes from a different food blog. But increasingly, there are more pop-up ads and what not. So I just decided to post my own so that I could link internally. I have no ads or Amazon links. I'm not making money off this; I'm just sharing for myself and anyone who finds this mildly interesting. 

A friend recently gave me a bag of passion fruit which they have growing over a trellis. Every few years, she will bring me a bag of passion fruit. I usually turn it into juice. Just the other day, a shopping bag of passion fruit was on my front porch so I once again made passion fruit juice. 

Simple Syrup

Ingredients:

• Water - 1 cup
• Granulated sugar - 1 cup

Instructions:

1. In a small saucepan, combine sugar and water and place over medium heat with the lid on. Bring to a boil and cook for about 2-4 minutes stirring often until sugar is dissolved. 
2. Remove pan from the heat and let it cool, as it cools it slightly thickens up. 
3. Pour into a container or a glass jar and seal tightly with a lid. Simple syrup will keep refrigerated for about one month.

Welcome to moutabal. 

I first learned about moutabal while enjoying some appetizers at Range Life restaurant in the Livermore Valley. This is a fantastic farm-to-table restaurant that has high-quality food with a friendly, down-to-earth staff all set in an historic building constructed in 1875 (supposedly it was a horse stable for the horses that were used to pull the wagons of freight off of the nearby railroad).

Moutabal is a Middle Eastern eggplant dip and it can be served with pita chips, vegetable slices. or anything else you might serve with a dip. It is similar to baba ganoush. But moutabal uses tahini and yogurt (or labneh) to make it more creamy. But it still retains a lot of the eggplant flavor.

What I liked about the Range Life moutabal was how Chef Bill Niles topped his moutabal with summer fruit. Both times he topped it with a mixture of fresh pluots and heirloom tomato chunks. It was topped with a generous sprinkle of toasted sumac and a drizzle of olive oil. We loved the interaction of the sweet summer fruit with the eggplant flavor. 

Moutabal as served at Range Life. 

We had an upcoming dinner with a group of friends and I was in charge of bringing an appetizer. The theme of the dinner was "Summer Favorites" so realized I could try to replicate this appetizer and feature fresh, ripe summer fruit as Chef Niles did. 

I printed out a number of recipes and watched a lot of YouTube videos. Early attempts using a food processor made the dip almost like a hummus. Then I found some recipes that skipped the food processor and just used finely chopped eggplant. This more faithfully replicated what I tasted at the restaurant. 

Your summer fruit topping can be whatever you have or have access to. Plums, pluots, tomatoes. Be creative.

A key step in making the moutabal is giving the dip time to let the flavors marry. We had it freshly made and also some the next day and the next day version was decidedly better. In fact, this will keep in the fridge for around 5 days. 

For tahini, I like the Joya brand but Trader Joe's has it also. You don't need to refrigerate it once it's opened but it does separate. So start mixing it up days before making it and do your best to avoid creating chunks of unmixed tahini.  

Grilled eggplant cooling

Tahini, yogurt, salt, garlic, and lemon juice

Chopped eggplant

Moutabal with Summer Fruit

Ingredients:

• Eggplant - 2 large globe 
• Garlic - 2 cloves, minced
• Tahini - 3 tablespoons
• Yogurt - 4 tablespoons whole Greek, plain
• Salt - 1 teaspoon
• Lemon juice - from 1/2 lemon
• Olive oil - drizzles
• Cured Sumac - to garnish
• Pluots - chopped slices or chunks
• Heirloom tomatoes - chopped slices or chunks

Instructions:

1. Pre-heat a gas grill to 425-450°. If using an oven, pre-heat to 450°.
2. Wash and dry the eggplant.
3. Coat each eggplant with a light coating of olive oil rubbing the oil around the entire eggplant. 
4. Pierce the eggplant with a fork about 6 times in various locations. This will allow the steam to escape while cooking. 
5. Place the eggplant directly on the grill and close the cover. If using an oven, place the eggplant on a foil-lined baking sheet and bake for 45 minutes to an hour. Every 15 minutes use tongs to turn the eggplant. For the gas grill, you want to see some blackening on the skin. 
6. When cooked, remove the eggplant from the grill and place them on a sheet pan. Using tongs and a knife to cut a slit from near the top to the bottom. Use the tools to open up the eggplant and let them cool for about 20-30 minutes. The open eggplant will leak some water content. I used a perforated tray and let them cool on the tray in the sink.
7. Meanwhile, in a medium bowl, add the salt, lemon juice, tahini, yogurt, and garlic. Drizzle with some olive oil and mix together with a fork.
   
   
   
   
8. When cool enough to touch, use a teaspoon to scoop out the eggplant flesh. Place the flesh in a colander and allow it to drain its liquid for 5-10 minutes. 
9. Place the eggplant flesh on a large cutting board and use a large knife to finely cut in all directions. Chop until you get a chunky puree. 
10. Place the chopped eggplant in a large bowl and add the lemon juice/tahini mixture. Use a fork to mix all ingredients and break up any remaining chunks. 
11. Taste and adjust the lemon juice and salt to taste. 
12. Serve the moutabal as a base and top with pluot slices and tomato slices. Sprinkle liberally with the sumac and a final drizzle of olive oil.

Wine pairing: Crisp whites like an Albariño or Sauvignon Blanc or a dry, medium-bodied Provence-style rosé.

Click here for the PBS "Check Please, Bay Area Review of the restaurant.

Bang Bang Shrimp

Bang Bang Shrimp is originally a Sichuan street food that is more often prepared with chicken. It has been popularized by the Bonefish Grill chain of restaurants. The restaurant version (an appetizer) is Bang Bang Shrimp but it's deep-fried. I've never been in a Bonefish Grill but I discovered the dish through Blue Apron and it's cooked in a skillet instead of deep-frying. I've adapted the Blue Apron version which uses a similar (and healthier) approach to make a tasty, weeknight meal for two (double the recipe for 4 servings). 

I also like it because it contains the spicy Sambal oelek that I use with stir frys. Sambal oelek is a tart Indonesian condiment made from chili peppers, vinegar, and salt. It's got a good amount of heat, so start with the single teaspoon and you can ramp it up next time if you want more spice. Sriracha can also easily be substituted. 

The magic is the spicy mayo sauce that finishes the dish. It is creamy, spicy and makes a great counterpoint to the crispy shrimp. It's pretty quick and easy to make. If you get a bag of frozen shrimp that is already peeled and deveined, you save even more time. Serve the spicy, creamy shrimp over a bed of rice and you've got an easy and delicious one pan dinner.

Serves 2.

Bang Bang Shrimp

Ingredients:

• Shrimp - 12-16 oz. frozen, deveined and tail-off
• White rice - 1/2 cup
• Broccoli - enough for a side, cut into florets
• Garlic - 2 cloves, peeled and roughly chopped
• Sweet Chili Sauce - 3 tablespoons
• Sambal Oelek - 1 teaspoon
• Mayonnaise - 2 tablespoons
• Rice flour - 2 tablespoons
• Panko bread crumbs - 2 tablespoons
• Furikake - 1 teaspoon

Instructions:

1. Defrost the shrimp overnight in the refrigerator. Then prep the shrimp by rinsing it off in a colander (and taking off the shells or tails if on). Let the rinsed shrimp stay in the colander for a bit then transfer to a paper towel-lined bowl to dry the shrimp.
2. Prepare the final sauce by mixing the mayonnaise, Sambal oelek, and the sweet chili sauce in a bowl until they are incorporated. Use a large enough bowl to add the cooked shrimp in the end. Taste and adjust the heat. 
   
   
   
   
   
3. Wash and dry the broccoli and cut enough florets for the side dish.
4. Roughly chop two cloves of garlic. 
5. In a pot, combine the rice, water, and a big pinch of salt. Heat to bring to a boil. Once boiling, reduce the heat to low. Cover and cook, without stirring, for 11-13 minutes, until the water has been absorbed. Remove from heat when done.
6. To prepare the broccoli, heat some olive oil in a skillet. Add the broccoli florets along with some salt and pepper. Cook, stirring occasionally, 3 to 4 minutes until lightly browned. Add the garlic and a 1/4 cup of water. Loosely cover the pan with aluminum foil and cook until the water has cooked off. Transfer the broccoli to a bowl and cover with the foil to keep warm. Wipe the skillet clean with paper towels.
7. In a bowl, add the shrimp and add some salt and pepper. Add the rice flour and panko bread crumbs. Stir to mix and coat each shrimp with the flour mixture. 
8. In the same skillet, heat some oil on medium high. Once the oil is hot, add the coated shrimp in an even layer. Cook without stirring 2-3 minutes, until lightly browned. Flip the shrimp and brown the other side then turn off the heat. 
9. Add the cooked shrimp to the creamy mayo sauce and stir to coat. 
10. Serve the shrimp on a bed of cooked rice. Add the broccoli to the side. Sprinkle Furikake on the shrimp and serve. 

Serve with a chilled white wine with some acidity like a Chenin Blanc, Dry Riesling, or a Sancerre. 

There is something magical about summer when the markets begin to deliver their crops of ripe stone fruit: Peaches, nectarines, apricots, plums, and cherries. Stone fruits reach their peak under long, sun-filled days of summer. It's a season that involves farmers' markets and filling baskets with colorful and beautifully scented fruit.

This is a delicious, easy-to-make cake made with fresh stone fruit submerged is a moist, buttery cake. It's a great way to use up excess stone fruit in a delectable way. You can swap out the plums for just about any stone fruit like apricots, peaches, nectarines, or cherries. I've made this recipe a few times one time using plums, another time pluots, and another time with apricots (maybe my favorite). I gave a half cake to a neighbor who said a slice of this cake with coffee was the perfect breakfast on a July morning. You can also serve it for dessert with a scoop of vanilla ice cream. 

Plan ahead as you need the eggs, milk, and butter to be at room temperature. 

Plum Cake

Ingredients:

• Flour - 1 1/2 cups all purpose flour (180g)
• Baking powder - 1 1/2 teaspoons
• Cinnamon - 1/2 teaspoon
• Salt - 1/2 teaspoon
• Butter - 1/2 cup, softened (1 stick)
• Sugar - 3/4 cup, plus more for sprinkling
• Eggs - 2 large, room temperature
• Vanilla extract - 2 teaspoons
• Almond extract - 1/4 teaspoon (optional)
• Milk - 1/2 cup, room temperature
• Plums - 3-4 plums, about a pound, pitted and halved or quartered

Instructions:

1. Pre-heat oven to 350°F. Light spray a 9-inch springform baking pan or line a springform pan with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, cinnamon, and salt.
3. In a large bowl, beat the room temperature butter and sugar with an electric hand mixer on medium speed until pale and fluffy, about 4 minutes. 
4. Add the eggs, one at a time, making sure it's well-incorporated before adding the second egg. Add vanilla extract (and optional almond extract). Scrape down the bowl as needed.
5. With the hand mixer on low, gradually add the flour mixture in parts. Alternate between adding some flour and some milk. Mix until all ingredients are incorporated. 
6. Transfer the batter to the prepared baking pan and smooth the top with a spatula.
7. Arrange the plum slices skin side up on top of the batter. Sprinkle generously with sugar, if desired.
   
   
   
   
    
8. 
   Bake for 50-55 minutes or until the top is golden brown and a toothpick inserted into the center comes out clean. 
9. Let cake cool down in the pan for at least 10 minutes. 
10. Run a knife around the edge before releasing the spring, and remove the outer ring. Let cake cool completely before transferring it to a serving plate. 

A version I made with apricots. 

Home Roasted Cashews

One or two years ago, I brought home a big bag of Costco cashews that I hoped to put out for the friends and family visiting the house over the holidays. But when I got home I noticed that I bought a bag of unsalted and raw cashews. So I set the bag aside and made other plans. But, after the holidays, I decided to just try my hand at roasting and salting them myself. I got online and found plenty of sites dedicated to roasting your own (links below). The results were excellent. It is very easy to make your own roasted, salted cashews and you can certainly make them less salty than your typical store bought cashews. But the real fun starts when you start to make your own personalized spice mixture.  

Cashews

The Costco raw cashews tend to be more consistent in their wholeness. Since it's a big Costco bag, 2 cups equal a pound which is what I roast each time. But the Trader Joe's unroasted and unsalted cashews also work and they come in convenient 1 lb. bags so it's easy to do a batch or two at a time.  

Oil

Use a neutral oil like Canola. I've also experimented with ghee and coconut oil. I've even seen some recipes that call for melted butter. But it all does pretty much the same thing so you have to decide what works for you. 

Salt

Most salt will probably work fine, but I found that fine grain Kosher salt worked better in coating more of the nuts. 

Cooking times

Cooking times will vary widely depending on your oven and your tastes. I start with 10 minutes, turning the cooking sheet around halfway through. At 10 minutes I start checking the oven frequently. It is easy to overcook them which will cause them to be bitter. I look for a nice golden, tan color. When done, remove from the oven and let cool. Be aware that when you taste them just out of the oven they will be a little soft (as well as hot). But as they cool, they will harden.

Seasonings/Spices

Create your own personal mix of seasonings. This makes a great, personalized holiday gift for your neighbors or coworkers. Here are a couple of ideas that I've played with.

Za'atar Roasted Cashews

• 1 lb. unsalted, raw cashews
• 2 tbsp. neutral oil
• 1 tsp. to 1 tbsp. salt
• 2 tbsp. Za'atar 
• 1 tsp. spice mixture of choice (I used Trader Joe's 21 Seasoning Salute)
• 1 pinch cayenne
• Red pepper flakes (to taste)

Spiced Honey Roasted Cashews

• 1 lb. unsalted, raw cashews
• 2 tbsp. neutral oil
• 1 tsp. to 1 tbsp. salt
• Pinch of cayenne
• 1 tbsp. honey (warmed so that it's pourable)
• 1 tsp. spice mixture of choice
• 1 tsp. black pepper
• Red pepper flakes (to taste)

Spray the parchment paper with some non-stick spray as the honey will make it a little sticky. 

Basic Instructions:

1. Preheat oven to 350 degrees
2. Place the raw cashews in a large bowl
3. Add the oil and stir to mix.
4. Add the salt and seasonings of your choice and stir to mix
5. Spread cashews out on a parchment paper covered baking sheet (18" x 13") making sure they are all one level.
6. Cook for 10 minutes, turning it around after 5 minutes. After 10 minutes, continue to roast for a few more minutes. Check often during the last few minutes to avoid burning. 
7. Remove from the oven when cashews are golden brown. Remove and let cool on the sheet.

Links for more ideas:

https://www.texanerin.com/how-to-roast-cashews/

https://www.kitchenathoskins.com/salt-and-pepper-cashews/

https://www.culinaryhill.com/how-to-roast-cashews/

https://paleogrubs.com/spicy-roasted-cashews

Cacciucco de Ceci - Tuscan Tomato Chickpea Stew with Italian Sausage

 Cacciucco de ceci is a rustic chickpea and chard stew from Tuscany. It is the perfect example of "cocina povera," or poor kitchen, where simple, low-cost ingredients are expertly combined to make an inexpensive yet nutritious meal. It is typically served without meat but this recipe adds Italian sausage for a little richness. Since this is a mostly meat-free blog, we used vegetarian sausages (see notes). This was a perfect weeknight meal on a cold, December night and will no doubt be added to the rotation. Made with canned garbanzo beans (aka chickpeas or ceci in Italian) and tomatoes, the dish comes together quickly. Additional ingredients (carrots, butternut squash, potatoes, bell pepper, etc.) can easily be included. Serve with warm, crusty bread. 

Notes:

• For vegetarian Italian sausage, Field Roast is my favorite but I've also used Trader Joes.
• Be sure to reserve 1 cup of the liquid from the canned garbanzo beans to add to the recipe.
• Optional anchovy fillets add some umami.

Cacciucco de Ceci - Tuscan Tomato Chickpea Stew with Italian Sausage

Ingredients:

• 
  Olive oil - 2 tablespoons
• Italian sausage - 2 sausages crumbled
• Yellow onion - 1 medium, diced
• Swiss chard - 1 large bunch, stems removed and chopped, leaves cut crosswise into 1 inch ribbons, stored separately
• Garlic - 2 cloves, thinly sliced
• Red pepper flakes - 1/4 teaspoon
• Whole peeled tomatoes - 1 28 ounce can, crushed by hand (San Marzano preferred)
• Chickpeas - 2 15 ounce cans, 1 cup of liquid from draining reserved
• Parmesan cheese - finely grated for serving
• Salt and ground pepper
• Fennel seeds - 1/4 teaspoon (optional)
• Anchovy fillets - 2-3 (optional)

Instructions:

1. Heat olive oil in a large Dutch oven over medium heat until shimmering. Add the hand crumbled Italian sausage  and cook, occasionally stirring until it begins to brown about 5 minutes. Add the onion, chard stems, and 1/2 teaspoon salt. Cook until softened, about 5 minutes.
2. Add the garlic and pepper flakes; cook, stirring for about 30 seconds, until fragrant. Stir in the tomatoes with the juices breaking up the whole tomatoes by hand. Add reserved garbanzo bean liquid, 1 cup of water (or broth), and 1/2 teaspoon each salt and pepper. Bring to a simmer over medium-high heat, then reduce to medium. Partially cover and simmer, stirring occasionally, about 20 minutes. If using vegetarian sausage, you can add a pat of butter to impart some fat.
3. Stir in the chard leaves and cook until leaves are softened, about 3 minutes. Taste and season with salt and black pepper to taste. Serve with a drizzle of olive oil and a sprinkling of Parmesan. 

Serves 4

This is a fantastic, fresh, light, vibrant salad that's perfect for late winter into early Spring when all of the ingredients are in season. The mélange of flavors and textures work together in perfect harmony.

For a recent recent dinner gathering with friends, we selected to bring the salad course. The theme of the gathering was "Farm to Table." I noticed what was in season on our weekly Farmer's Market visits. When I saw a salad in one of my Alice Water's cookbooks it matched up perfectly with what was available at the Farmer's Market. Our citrus vendor was getting close to finishing up with the blood oranges. Our vegetable vendor had plenty of beets and always has bags of arugula. Waters' salad called for endive but I did a trial run for some friends and decided to make a switch from endive to arugula. I also decided to use pistachios instead of walnuts. The addition of crumbled goat cheese was the perfect ingredient to give the salad a hint of creaminess.

Why use blood oranges when you can just use more common oranges? First, there's the deep red color that will be present in the fruit and the juice. While it may appear "blood-like," it's actually anthocyanin, a natural chemical compound. This compound is present in blueberries, blackberries, tomatoes, rhubarb, etc. The deep red color, along with the red beets, gives this salad an interesting color. Blood oranges also taste slightly different from other oranges. They are sweeter than regular oranges but also less tart making it a better choice for this salad. But, yes, you can use other oranges but if you can get blood oranges, go for it and give it a try. 

Serve the salad on one or two large platters and let your guests take as much as they want. 

Beets, Blood Oranges, and Arugula Salad

Serves 6

Ingredients:

• Beets - 10 medium beets, mixed red and gold
• Blood oranges - 6, peeled with a knife
• Arugula - 5-6 oz.
• Avocados - 4, cut in half, pitted, and diced
• Roasted pistachios - 3/4 cup
• Goat cheese - 6 oz.
• Orange juice - 4 Tbsp., fresh is better but store bought will work
• Orange zest - from 1 orange (regular if using fresh oranges or use the blood oranges)
• Olive oil - 1/2 cup
• White balsamic vinegar - 4 Tbsp.
• Honey - 2 Tbsp. 
• Salt and pepper - to taste

Instructions:

1. Preheat oven to 400º
2. Trim and wash the beets and roast them in a covered dish with just enough water to cover the bottom. Roast colors separately. 
3. Zest one of the oranges using a microplane. 
4. While the beets roast, use a knife to trim off the top and bottom of each blood orange. Pare off the rest of the peel and remove the pith.
5. 
   Slice the oranges crosswise into 1/4 inch rounds and quarter each slice. 
   
6. When beets are done and cool enough to handle, peel them and slice into rounds and quartered.
7. Make the vinaigrette by mixing the vinegar, orange juice, zest, and honey. Slowly whisk in the olive oil. Season with salt and pepper.
8. To serve, place all beets in a large bowl and add a little bit of the vinaigrette and stir to coat. 
9. Cover the bottom of a serving platter with the beets. 
10. Place arugula, blood oranges, and pistachios in a large bowl. Slowly add the some dressing and stir to mix and allow the vinaigrette to break down the arugula ever so slightly. 
11. Distribute the salad mix on top of the plated beets. Top with additional pistachios and crumbled goat cheese.

If you were a child of the 60s or 70s your parents probably had frozen vegetables in the freezer throughout the year that someone in your house would heat up as a side vegetable for dinner.

Fast forward to today, where we (speaking from California) can get fresh vegetables most of the year. Yes, there are seasons here (well, one or two) but fresh vegetables are so much more available than in the 60s or 70s. So this idea of keeping a bag of frozen vegetables in your freezer seems so antiquated. But I've come to learn that that's wrong. 

I've learned that keeping bags of frozen peas and corn are the most often used frozen vegetables. But there are lots of frozen vegetables so your favorite might be available frozen. 

That's where this recipe shines. A bag of frozen peas is transformed into a tasty pesto. The peas impart a brilliant green color and a fresh Spring flavor. But the other ingredients elevate it above a bowl of mashed peas. 

We've served it as an appetizer but it could be a pesto and pasta meal, a spread on a sandwich, a topping for you side dish (such a roasted potatoes, asparagus, or carrots). But most of the time I serve it as an appetizer. 

Pea Pesto

Ingredients

• 1 lb. (16 oz.) frozen peas, thawed
• 2-3 cloves garlic, minced
• 1/2 cup Parmesan cheese, finely grated
• 1 tsp. Kosher salt
• 1/8 cup pine nuts
• 1/4 tsp. freshly ground black pepper
• 1/3 cup EVOO, plus more for processing
• 1/4 tsp. white pepper
• 5-6 drops of hot sauce, Tabasco, Crystal, etc. (or more to taste/preference)
• Juice of 1/2 lemon
• Red pepper flakes

Instructions

Process all ingredients in a food processor. Continue to process and slowly add more EVOO until reaching desired smoothness. Taste and adjust ingredients to taste.

Served with crostini crackers or cut vegetables.

"Seacuterie" Christmas Wreath

We had some friends over for Christmas dinner and we made this impressive appetizer that was well received. It's a seafood-based variation of a charcuterie. But because of the holidays, it's also intended to mimic a Christmas wreath. 

The recipe comes from the Cornish Sea Salt company. We were buying some Cornish salt for a close friend whose recent DNA results showed that his ancestors were Cornish. As we explored the website, we found this recipe a few months before Christmas and we decided to try it as a part of our Christmas dinner.

There is one ingredient that needs to be addressed: Caper berries. We all know capers--the small, round, brined berries used in picatta recipes and more. The capers we mostly know are the flower buds of Mediterranean caper bush. The caper berries are the fruit that grows from flower of the caper bush. Each one is about the size of an elongated olive. There are many of the same salty and briny flavors but the inside of the caper berries contains seeds and they are way larger. Eating them is a different experience. Caper berries may not be available at your local supermarket but you can find them on Amazon (and, by extension, Whole Foods).

Ingredients:

Cream Cheese Dip:

• Chives - 1/8 cup, finely chopped
• Parsley - 1/8 cup, finely chopped
• Dill - 1/8 cup, finely chopped
• Cream cheese - 6 oz., brought to room temperature
• Lemon zest - zest from 1/2 lemon
• Lemon juice - from 1 or more lemons (mostly used for flavor but also to thin the thickness of the cream cheese)
• Salt - 1/2 - 1 tsp. 

This can be made up to three days ahead of time.

Shrimp:

• Shrimp - 1/2 lb., peeled and deveined
• Olive oil - 2 tbsp.
• Lemon zest - zest from the other half of the lemon
• Salt - 1/2 - 1 tsp. 

Main Ingredients:

• Smoked salmon - 1/3 lb. 
• Radishes - 2-4, thinly sliced
• Cucumber - thinly sliced using a vegetable peeler and rolled into a spiral
• Caper Berries - 3 oz. 

Instructions:

Here are the original directions (with some of my edits):

1. Finely chop the herbs and then combine in a bowl with the cream cheese and the lemon zest of 1/2 of a lemon and the juice of 1-2 lemons. Season with salt.  (Can be made a few days ahead)
2. Heat the oil in a skillet. When hot and shimmering, add the shrimp. Cook for 3-5 minutes until pink, curled, and cooked through (Let sit for  3-5 mins. and then stir occasionally until shrimp are cooked through.) Add the lemon zest,  and lemon juice
3. To assemble the wreath get a large round 12" platter. Use the back of a teaspoon to spread some of the cream mixture around the edge of the platter. Then build a "wreath" out of the cooked prawns, smoked salmon, sliced radishes, cucumber ribbons, and caper berries.
4. Serve with optional lemon wedges, bread, or crackers (optional)

Cousin Betsy's Green Chile Breakfast Casserole

The first time I tasted this recipe, we had spent the night at a cousin's house that we were visiting. The next morning as we sipped our coffee, this pre-prepped casserole was simply put in the oven and before long we had a tasty and satisfying breakfast that filled us for our long drive home. While we enjoyed the recipe, what struck me more was the practical simplicity of her making this the day before and simply sticking it in the oven on Sunday morning as her guests were waking up and getting dressed. The work of preparing the breakfast dish was invisible to us since it was done before our arrival. 

It was the perfect reminder (as the home cook) of the beauty of having some "make ahead" simple recipes so that the cook doesn't have to stress and can interact more with the guests.

This recipe is hardly unique nor is it a creation of mine. And it doesn't have to be a "breakfast casserole." It could be served for a brunch or even a dinner or lunch. 

You can easily search the title below and find an endless number of variations. The ingredients are simple and are made up of items that can easily be found in supermarkets across the country. I followed my cousin's recipe but I also tried some of the variations out there on the Web (including the cottage cheese version!). I blended her recipe with a few others to create this version. I've made it a number of times and the results are consistent. But, this is another recipe that you can tweak to make something that's just "yours." 

Oh, and don't buy the bags of pre-shredded cheese. Buy a block and shred it yourself at home. The bags of pre-shredded cheese are treated with an additive to prevent it from clumping. This additive causes the cheese to not melt the same as cheese you shred at home. For this recipe, the melted cheese topping is essential. Plus, whole cheese is less expensive by weight. 

Green Chile Egg Breakfast Casserole

Ingredients:

• Eggs - 8
• Green chopped chiles - 7 oz., drained (or try two 4 oz. cans for a bit more spice)
• Monterey Jack cheese - 6 oz., grated
• Sharp Cheddar cheese - 8 oz., grated
• Milk - 1/2 cup
• Flour - 2 Tbsp.
• Baking soda - 1 Tbsp.
• Garlic salt - 1/2 tsp.
• Black pepper - 1/2 tsp.

Directions:

1. Preheat oven to 350 degrees.
2. Spray some non-stick oil in an 11 x 7 rectangular baking dish.
3. Sprinkle a thin layer of the cheeses on the bottom of the baking dish. Use more of the jack cheese but include some cheddar. 
4. Evenly cover the cheeses with the green chiles. 
5. 
   In a large bowl, add the flour. Using a whisk, add a tiny bit of the milk and whisk it into a paste. Slowly, add more milk and continue to whisk. The goal is break up any clumps of flour. Whisking constantly, slowly add in the rest of the milk. 
6. One at a time, break the egg into the same bowl and whisk each one to mix them up before adding the next egg. Continue until all eggs are in and mixed.
7. Add the baking soda, black pepper, and garlic salt. Whisk to combine.
8. Pour the egg mixture into the casserole covering all of the cheese and chiles.
9. 
   Sprinkle the top with the remaining cheeses (heavier on the cheddar) and bake in the middle rack for 30-35 minutes. If this is prepped the night before and kept overnight in the refrigerator, increase cooking time to 40-45 minutes. You want to look for a topping of golden cheese that is ever so slightly browned on top.
10. Remove from the oven and let sit for at least 5 minutes.  

You can serve this with salsa, sour cream, or a hot sauce like Tabasco or Crystal on the table and let each person decide what they want to add, if anything. Leftovers can be refrigerated and reheated and will last about four or five days.

.

The scenario: You both come home late from work and you're both tired. Dinner needs to be on the table ASAP. What do you do?

This dinner was originally created out of a coincidence of ingredients that we just happened to have on hand in the house on just such a night. Some good friends had recently introduced us to the tasty and convenient Seeds of Change grain packets and they were sitting in the pantry. We had noticed and purchased this package of Hodo Moroccan-flavored tofu at the supermarket and it was in the fridge. We ALWAYS have a jar of Costco pesto in the fridge (plus more in the freezer). We were in the exact position described above one night so I began to assess what we had on hand that could be transformed into a dinner. Things were starting to come together. 

Some weeknight years ago, I tossed together these disparate ingredients for a quick weeknight meal. We loved it enough that it has been part of the rotation of the sometimes-needed quick, weeknight meals. Nothing glamorous here; but it's a tummy- filling, healthy, high-fiber recipe for those late weeknight meals. A meal for the two of you--not fancy dinner party fare.

The key to this meal's satisfaction is the "toothiness" of the slightly crispy grains (similar to the crispy crust on paella called socarrat). At the end, you let the mix sit unstirred in the skillet over the heat and allow the bottom to get just a bit crispy. You can let it sit longer if you want more crispiness.

There are just a few key ingredients:

Hodo Moroccan Tofu Cubes
We bought one time a year or two ago just try them out. We enjoyed them enough to get more every once in awhile. At this time, I don't see it on Amazon (though they do carry other Hodo products). We get it at our local Safeway. 

Seeds of Change Quinoa and Brown Rice mix

We bought these at the recommendation of some friends. I've purchased these at my local Costco and I've ordered them through Amazon if you want a twelve pack. Single envelopes are also available at Safeway. Look for them at your local supermarket.

Once you have those two ingredients (or maybe your own facsimile) you can keep those in the fridge and pantry. 

Crispy Moroccan Tofu with Grains and Greens

Ingredients:

• 1 package (8 oz.) Hodo Moroccan Tofu Cubes
• 1 package (8.5 oz.) Seeds of Change Quinoa and Brown Rice Mix
• 3 - 4 cups arugula (other greens could also work)
• 2 Tbsp. Basil pesto
• Olive oil
• Black pepper
• Red chili flakes (optional)

Directions:

1. Massage the unopened packages of tofu and quinoa/rice to break up the contents. 
2. Heat a 12" skillet with a good drizzle of olive oil over medium high heat.
3. Add the package of tofu breaking up the large chunks with a spatula. Stir only occasionally for about 5 minutes or until tofu gets some browning.
   
   
   
4. Add the Seeds of Change envelope and stir to mix.
   
   
   
5. Drizzle with more olive oil (about 2 Tbsp.) to moisten the grains and stir to mix.
6. Add the greens and stir until wilted.
   
   
   
7. Add the pesto, black pepper, and red pepper flakes (optional).
8. Stir to mix and let the mixture sit for 3-4 mins. on medium heat to get some crispiness on the bottom.
   
   
   
9. Serve immediately on bowls or plates. 

One skillet clean up. You just might have some leftovers for lunch the next day!

 A friend gave us a shopping bag of split peas, lentils, and beans that they decided they were not going to use. Not wanting this all to go to waste, I resolved to find ways to utilize these legumes. I decided to begin with the two bags of dried split peas. Then, this being a chilly December, I started with the most obvious of choices: split pea soup. I've made this recipe a few times, tweaking it a bit each time, until I got it to where I felt it should be.

Some people like a smooth split pea soup but that's not the way I grew up eating it. With the omission of the ham that was present in my childhood bowl of soup, it's nice to have something to bite into. This recipe also includes chunks of Yukon Gold potatoes which impart a creaminess to make this feel more like a real meal that feels satisfying and warming. The ground cumin and a pinch of cayenne adds a rich, warm earthiness to the soup.

Two things to monitor in this recipe: salt and time.

Salt: The traditional ham or ham hock added a lot of salt to the soup. Start with the 2 teaspoons in the beginning and you can add more to taste in step 6. Also, pay attention to the amount of salt in the store-bought broth. 

Time: Prepare this soup in the morning, let the flavors marry all day, and serve that night. Or, better yet, prepare after dinner for tomorrow's dinner. This way the flavors calm down and blend and the soup is more integrated. The soup can also be stored in an airtight container in the fridge for about three days. It can also be frozen.

Vegetarian Split Pea Soup 

Ingredients:

• Olive oil - 1/4 cup
• Split green peas - 1 1/2 cups, dried
• Yukon Gold potatoes - 2 medium, peeled and diced
• Yellow onion - 2 medium, peeled and diced
• Carrots - 4, peeled and cut into bite-sized pieces
• Celery - 4 stalks, cut in half lengthwise and chopped
• Sea salt - about 2 teaspoons
• Black pepper - 1 teaspoon
• Italian seasoning - 1 tablespoon
• Ground cumin - 1 1/2 teaspoon
• Cayenne - 1 pinch
• Garlic - 4 cloves, minced
• Dried thyme - 1 teaspoon
• Vegetable broth - 2 32 oz Tetra Pak boxes (or 8 cups if using canned or homemade)
• Bay leaves - 2
• Lemon juice - from 1/2 lemon (optional)

Directions:

1. Place the dried split peas in a large bowl. Cover with water and soak for at least 4 hours and up to 8 hours. 
2. Prep all vegetables. Drain the split peas into a colander and rinse. 
   
   
   
3. Heat the olive oil a deep stock pot over medium heat. Add the onion, carrot, celery, salt, and pepper. Cook until vegetables are softened and onions begin to turn golden (about 10 minutes). You will see how the salt forces the veggies to give up their water which will steam. This is a good sign.
4. Add garlic, Italian seasoning, cumin, and thyme, and cook, stirring constantly, for a minute or two.
   
   
   
5. Add the potatoes, split peas, and bay leaves. Add the vegetable stock. Bring to a boil, stirring occasionally to prevent sticking. Once boiling, reduce heat to low and simmer uncovered for 60-90 minutes (check by sampling the peas to see if they are softened after 60 minutes). While cooking, the soup should just be bubbling but not rapidly boiling. Cook until split peas are cooked down and softened and soup has thickened. Stir occasionally. Add more broth (or water) if it gets too thick. Remove the pot from the heat and let it cool a bit. Remove and discard the bay leaves. Add the lemon juice (and zest) and the pinch of cayenne.
   
   
   
6. Using an immersion blender or a blender, puree a portion of the soup to your liking. Taste for salt and pepper. 
7. Turn off heat and let ingredients marry. 
8. When ready to serve, reheat (about 20 minutes) over medium-low heat stirring regularly to prevent sticking. 
   
   
   
   
   
   
   
   

Original inspiration: https://www.chelseasmessyapron.com/vegetarian-split-pea-soup-recipe/

 I am fortunate to have a very prolific apple tree in my backyard. While I've made applesauce at home before, I did it the old fashioned way. Another way to make homemade applesauce is with the crockpot but it will take a number of hours. Using the Instant Pot is the quick and easy way to turn apples into applesauce. 

The apples don't have to be perfect. If you have a tree (or access to imperfect produce) you can trim around the imperfections, bird beak stabs, and other natural pitfalls.

This could not be an easier recipe and it doesn't take a lot of time. But there are two things to consider in order to make it how you like it: sugar and cinnamon. The recipe I found online called 2 tsp. of brown sugar but many of the comments said it was just as good without sugar (plus some apple varieties are sweeter than others). As for the cinnamon, the original recipe called for 1 tsp. but I decided to dial that back because, to me, cinnamon can overwhelm. So you will need to make this a few times and figure out what tastes best to you. 

The applesauce will keep in the fridge for awhile. You can also can the applesauce for later use.

Instant Pot Applesauce

Ingredients:

• Apples - 3+ lbs. (any variety) peeled, cored, and chopped
• Cinnamon - 1/4 tsp. (1/2 tsp. if you like more cinammon)
• Water - 1/2 cup
• Salt - dash

Instructions:

1. Prepare apples
2. Combine all ingredients in an Instant Pot and stir to mix
3. Pressure cook on high for 5 minutes
4. When done, let sit for 10 minutes
5. Carefully, release the rest of the steam with the valve
6. Stir with a whisk

Spiced Shrimp with Orzo

This is a recipe that nicely blends spicy, salty, briny, and creamy all in one. Orzo is the great pasta base which absorbs some of the competing flavors. Spicy shrimp makes a nice contrast to the briny capers and the tart lemon juice. Parmesan and Mascarpone cheeses finish out the creaminess. 

For the spicy shrimp, the original recipe called for Calabrian chili paste. I tend to favor harissa as the best substitute. One could also use Sriracha, Sambal Oelek, or Gochujang.

Ingredients:

• Shrimp - 20 oz., tails off and deveined 
• Garlic - 2-3 cloves, minced
• Chili paste - 1 Tbsp.
• Orzo - 1 cup
• Capers - 4 Tbsp. rinsed
• Parmesan - 3/4 cup, grated
• Zucchini - 2, sliced
• Lemon - 1, juiced
• Mascarpone - 1/4 cup

Directions:

1. Fill medium pot 3/4 way up with salted water. Turn on high heat and bring to a boil.
2. Grate the Parmesan.
3. Halve the zucchini lengthwise then thinly slice crosswise.
4. Quarter and deseed the lemon. Squeeze all sections into a small bowl removing any seeds. 
5. Dry the defrosted shrimp with paper towels and place them in a large bowl. Mince the garlic into the bowl and add the chili paste. Drizzle with olive oil (about 1 Tbsp) and stir to mix. Season with salt and pepper. Set aside
6. Add the pasta to the boiling water and cook 9 minutes. When done, drain pasta in a colander.
7. 
   In a 12" skillet, heat 1 Tbsp. olive oil over medium high heat. Add the sliced zucchini in a single layer and cook, without stirring, for 3 minutes (until lightly browned). Continue to cook, stirring occasionally, for another 3 minutes. Transfer cooked zucchini to a bowl and cover with foil.
8. Wipe the skillet with a paper towel. Reheat the skillet with olive oil. Add the spiced shrimp and cook, without stirring, 3 minutes per side. 
   
9. While shrimp cook, return orzo to the pot and stir to mix. Add the mascarpone, capers, Parmesan cheese, and lemon juice. Taste and season with salt and pepper. Turn on a low heat to help melt the mascarpone and get it to mix with the pasta. 
10. Serve the pasta mixture in a pasta bowl and top with the finished shrimp. Sprinkle some dried parsley on top for color.