Healthy Mediterranean Cooking at Home

Category Archives: Fruit

Fig Tree

 

Earth Day is an annual event celebrated on April 22. Worldwide, various events are held to demonstrate support for education about environmental issues. First celebrated in 1970, Earth Day events in more than 193 countries are now coordinated globally by the Earth Day Network.

In honor of this idea, our family likes to add a new plant or tree in our garden every year. In the past, we have added a redbud tree, a palm tree, a star magnolia tree, a cypress tree, a lemon tree, a maple tree and, this year, a fig tree.

Cypress

Redbud

Star Magnolia

Palm

Meyer Lemon Tree

Maple

Figs are self-fruiting, so you need only one plant to produce fruit. Mature fig trees can grow be 15 to 30 feet tall. I don’t think I will see this in my lifetime, though. Figs can vary in size, shape, flavor, texture and time of harvest and can be black, green, brown, violet, yellow or purple in color.

Fig trees thrive in the heat of the southern US and Europe. Plant near a wall with southern exposure in the Middle South so they can benefit from reflected heat. In the areas with colder temperatures, plant cold-hardy selections, such as Brown Turkey and Celeste. You can grow figs in big pots and protect them during the winter by storing them in a cool garage or basement. During the first year, as the plants become established, water regularly and mulch. Once established, figs can be very drought tolerant. Fertilize with Espoma Citrus-tone (5-2-6) in late winter and early spring.

Figs are high in fiber and a good source of several essential minerals, including magnesium, manganese, calcium (which promotes bone density), copper and potassium (which helps lower blood pressure), as well as vitamins K and B6.

Figs must be allowed to ripen completely on the tree before picking. They can be enjoyed fresh or dried.

Figs can be eaten whole without any seasonings. They are an excellent addition to salads, cakes and ice-cream. Dried figs can be added to soups, stews or to enrich poultry, venison, lamb dishes.

I am looking forward to making my favorite fig recipes with my own home grown figs in the future.

Fresh Fig Tart

Serves 8

Ingredients

One 9-inch refrigerated pie crust, at room temperature
1 pound fresh figs, stemmed and halved lengthwise
1/4 cup apple jelly, heated
1 tablespoon sugar
2 teaspoons lemon juice
1 cup chopped pecans

Directions

Preheat oven to 400°F.

Press the dough onto the bottom and up the sides of a greased 9-inch tart pan.

Place the figs in a large bowl. Sprinkle with the sugar and lemon juice; toss gently to combine.

Spread the warm jelly over the pastry.

Arrange the figs in a circular pattern on the jam covered pastry. Sprinkle with pecans.

Bake for 35 minutes or until the fruit juices bubble and the crust is browned. Cool before cutting.

Fig Scones

Ingredients

2 cups unbleached all-purpose flour
2 cups whole wheat pastry flour
½ cup brown sugar
4 teaspoons baking powder
¼ teaspoon salt
10 ounces dried figs, diced small
2 cups heavy cream, cold
¼ cup honey

Directions

Preheat oven to 425 degrees F. Line two baking sheets with parchment paper.

In a large bowl, whisk together the flours, sugar, baking powder and salt. Stir in the diced figs.

In a small bowl, whisk together the heavy cream and honey.

Using a wooden spoon, stir the heavy cream mixture into the flour mixture, stirring just until the ingredients are moistened.

Turn the mixture out onto a lightly floured surface. Knead gently until a soft dough forms, sprinkling more flour in if needed. Divide the dough into two equal balls.

Working with one at a time, pat each one into an 8-inch circle and cut into 8 triangles. Transfer the triangles to the prepared baking sheets, spacing them 2 inches apart.

Bake for 25 to 30 minutes, or until lightly browned. Serve warm or at room temperature.

Small-Batch Fig Jam

Makes about 2 ½ cups

Ingredients

1 lemon
1 orange
1 1/2 cups sugar
1/4 cup honey
3 tablespoons fresh lemon juice
1 whole thyme sprigs
2 pounds ripe fresh figs, stemmed and quartered

Directions

Remove the strips of rind from the lemon and the orange using a vegetable peeler, avoiding the white pith.

Combine the rind strips and the remaining ingredients in a large, heavy saucepan or large Dutch oven.

Bring to a boil over medium-high heat; reduce the heat to medium; and cook 50 minutes or until the mixture thickens, stirring frequently to prevent sticking.

To test for jam stage, place a small amount on a chilled plate. Tilt the plate and the preserves should move sluggishly.

(If testing with a candy thermometer, it should read 220°F.) Discard the thyme and citrus strips.

Pour into refrigerator or freezer storage jars. Store in the refrigerator for several months or the freezer for up to six months.

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People rarely associate Judaism with Italy, however, Jewish traders built one of the first synagogues outside of the Middle East in Ostia Antica (near Rome) during the second century BC. With time the Jewish population grew and historians have calculated that by the reign of Tiberius (14-37 AD) there were more than 50,000 Jews living in Rome and dozens of Jewish communities scattered throughout Italy.

There are differences in what is considered Kosher in various Jewish traditions. For example, the Ashkenazim consider rice to be chametz, or leavened, and therefore forbid it, while allowing chocolate, cheese and other dairy products. The Italkim and Sephardim instead allow rice, but consider chocolate and dairy products to be chametz, and thus forbidden.

Jewish cuisine through the centuries influenced modern-day Italian cuisine. Wild radicchio flavored with garlic, herb salads, omelettes, pies made with chard, spinach, leeks, marinated cabbage, turnips, eggplant, artichokes, fava beans, polenta chestnuts and raisins are just some of the ingredients contributed by the Jewish immigrants.

Here are some recipes suitable for Passover with Italian Jewish influences.

Tomato Soup with Rice

Ingredients

1 large onion, quartered and thinly sliced
1/2 cup finely chopped celery
1 medium carrot, slice
1 tablespoon olive oil
26 oz container Italian chopped tomatoes (such as Pomi- no salt or sugar added)
8 cups chicken broth, divided
3 tablespoons uncooked long-grain rice
1/2 teaspoon salt
1/4 teaspoon dried thyme
Freshly ground black pepper, to taste
1/4 cup finely chopped fresh Italian flat leaf parsley

Directions

In a Dutch oven or stock pot, sauté onion, celery and carrots in oil until softened but not browned.

Add the chopped tomatoes and 1 cup of the chicken broth. Simmer for 15 minutes.

Add the remaining chicken broth and rice. Season with salt, thyme and pepper.

Simmer 20 to 30 minutes. Serve garnished with parsley.

Honey Lemon Artichokes

Ingredients

1 large lemon, cut in quarters, plus the freshly squeezed juice from 2 or 3 lemons to equal 1/2 cup
4 large globe artichokes (12 to 14 ounces each)
2 tablespoons olive oil
Salt
1 tablespoon honey
1 cup water
2 tablespoons chopped flat-leaf parsley
1/4 medium roasted red bell pepper, cut into small dice

Directions

Fill a very large bowl with cold water; squeeze a few of the lemon quarters into the water, then place them in the bowl.

Rinse the artichokes. Snap off or use kitchen shears to trim all the pointed outer leaves and then slice off the center leaves at the top.

Leave 1 to 2 inches of stem attached to each artichoke; cut off the rest and discard.

Use a vegetable peeler to remove a thin layer from the remaining stems.

Working quickly so the artichokes don’t discolor, use a grapefruit spoon or a melon-ball scoop to remove the choke, or thistle part, in the center of each artichoke, making sure to remove all fibers.

Quickly transfer each trimmed artichoke to the bowl of lemon water.

Once all the artichokes are trimmed, work with them one at a time, cutting them in half and then again, so each artichoke is quartered.

Preheat a large saute pan over medium heat. Add the oil and swirl to coat.

Add the artichokes cut side down, fitting them snugly into the pan.

Cook for 8 to 12 minutes, re-positioning the artichokes in the pan as needed so each one picks up golden color.

Season lightly with salt.

Stir in the lemon juice, honey and water; cover partially, reduce the heat to low and cook for 15 to 20 minutes.

The liquid should thicken slightly and the artichokes will be tender.

Transfer to a platter. Spoon some of the sauce over the artichokes.

Garnish with the parsley and red bell pepper. Serve warm or at room temperature.

Braised Chicken and Eggplant

Ingredients

3 lbs chicken pieces; skinned/fat removed
Salt and pepper; to taste
1 tablespoon olive oil
1 large Vidalia or sweet onion; halved, sliced
1 tablespoon garlic, minced
1½ lbs eggplant; unpeeled, cubed
½ lb. fresh Roma tomatoes; cored, cubed
¼ cup red wine vinegar
1 cup chicken broth
1 bay leaf
¼ teaspoon red pepper flakes
2 tablespoons chopped fresh basil

Directions

Season the chicken with salt and pepper.

In a large deep skillet, heat the oil and brown the chicken on each side.

Remove the chicken from the skillet to a bowl or platter. Don’t clean the skillet.

Add the onion, garlic and eggplant. Cook the vegetables and stir for 1 minute. Stir in the tomatoes, vinegar and chicken broth. Bring to a boil.

Add bay leaf and hot pepper flakes. Return the chicken pieces to the skillet. Baste with the sauce.

Cover and simmer for 20 minutes until cooked. Discard the bay leaf before serving and sprinkle with basil.

Roasted Potatoes with Rosemary and Garlic

Ingredients

2 pounds fingerling or small potatoes
2 tablespoons olive oil
3 cloves garlic minced
1 1/2 teaspoons fresh chopped rosemary
1 teaspoon kosher salt
1/2 teaspoon cracked black pepper

Directions

Heat the oven to 400 degrees F.

Wash and pat dry the potatoes and place them in a large bowl.

Add the olive oil, minced garlic, rosemary, salt and pepper.

Toss the potatoes making sure to coat them well with the herbs and oil.

Put them onto a baking sheet and bake in the oven for 30-35 minutes, gently moving them around on the pan halfway through cooking.

Serve at once garnished with more fresh rosemary and a drizzle of olive oil.

Almond Cake with Lemon Syrup

Lemon Syrup

1/3 cup sugar
1/4 cup fresh lemon juice
Finely grated zest of 1 large lemon

Cake

1 tablespoon oil
2 tablespoons matzo meal
1 cup granulated sugar
1 cup ground almonds (4 ounces)
1/2 cup blanched almonds, finely chopped (2 3/4 ounces)
Finely grated zest of 1 large lemon
8 large eggs, separated
Confectioners’ sugar

Directions

In a small nonreactive saucepan, combine the sugar, lemon juice and lemon zest with 1/2 cup of water.

Bring to a boil over moderate heat, stirring to dissolve the sugar. Simmer over moderately low heat for 2 minutes.

Remove the pan from the heat; let steep.

Preheat the oven to 325 degrees F.

Oil the bottom and sides of a 9-by-3-inch springform pan and line the bottom with parchment paper; oil the paper.

Evenly coat the bottom and sides with the matzo meal, tapping out any excess. Refrigerate the pan.

In a large bowl, use a wooden spoon to mix together the granulated sugar, almonds, lemon zest and egg yolks.

Beat the egg whites until they form stiff peaks. Stir one-quarter of the egg whites into the almond mixture to lighten it.

Using a large rubber spatula, gently fold in the remaining egg whites in 3 additions.

Pour the mixture into the prepared pan and bake on the lowest shelf of the oven for about 1 hour, or until golden and a cake tester inserted in the center comes out dry.

Let cool for 10 minutes. Run a knife around the edge of the cake.

Remove the pan sides and invert the cake onto a wire rack.

Peel off the parchment and let the cake cool to room temperature.

Reheat and strain the syrup. Transfer the cake to a plate and prick all over with a fork.

Pour the syrup evenly over the cake and set aside at room temperature for at least 3 hours or overnight.

Sift confectioners’ sugar over the cake and serve.


In my part of the world, produce planted in February is coming into season during the month of April. Friday’s market had plenty of radishes, cauliflower, broccoli, potatoes, spinach, leeks and asparagus. Fresh herbs and citrus fruits are still plentiful and they make excellent flavor additives to savory dishes.

There was lots to choose from, so the menu this week will reflect the variety of spring crops available. Here are a few ideas for when these crops are in season in your area.

Radish Salad

Pair this salad with the scallop recipe below. It is a great combination.

2 servings

Ingredients

4 large radishes
1 teaspoon grated orange zest
2 tablespoons fresh lemon juice
1/2 teaspoon salt
1 teaspoon honey
1/8 teaspoon cayenne pepper
1/4 cup extra virgin extra virgin olive oil
1/2 cup shredded carrots
1 oz baby spinach leaves
1/2 cup toasted pecan halves

Directions

Whisk together the lemon juice, orange zest, salt, honey and cayenne; whisk in the extra virgin olive oil. Set aside

Rinse and trim the radishes and slice into thin rounds.

Line a salad bowl with the spinach leaves and mound the radishes in the center and top them with the olives.

Drizzle the salad with the dressing just before serving.

Broccoli and Ricotta Pizza

Ingredients

1 lb pizza dough, at room temperature
2 cups broccoli florets
8 oz mozzarella, sliced thin
2 cups ricotta cheese
1 clove garlic, finely chopped
1/2 cup grated Parmesan cheese
20 black olives, pitted and halved
2 chopped fresh plum tomatoes
Salt
Olive oil

Directions

Heat the oven to 500 degrees F. Oil a large pizza pan.

Press the pizza dough out on the pan to the edges.

Cook the broccoli in salted boiling water for 2 minutes until it is just crisp-tender.

Drain, rinse under cold running water and drain well.

In a medium-sized bowl, combine the ricotta, Parmesan and garlic. Add a pinch of salt.

Place the sliced mozzarella evenly on the dough.

Drop the ricotta mixture in tablespoons on top of the dough and mozzarella.

Sprinkle with the olives and chopped tomatoes. Arrange the broccoli on top of the mixture.

Drizzle the top of the pizza with 1 tablespoon of olive oil.

Bake the pizza for 18 to 20 minutes. Let rest 5 minutes before slicing.

Pasta with Asparagus, Prosciutto and Lemon Sauce

Ingredients

1 tablespoon olive oil
4 ounces thin sliced prosciutto, diced
1 garlic clove, sliced thin
1 cup half & half or heavy cream
2 tablespoons lemon juice
Salt and freshly ground black pepper
12 oz short pasta (I use Barilla’s Casarecce pasta for this dish)
1 bunch very thin asparagus, trimmed and cut into 1 in pieces
1 1⁄2 cups grated Parmesan cheese
Chopped fresh basil to taste

Directions

Bring 4 quarts salted water to boil in large pot.

Add the asparagus to the boiling water with the pasta for the last two minutes of cooking time.

Cook pasta al dente, about 10 minutes. Reserve 1 cup of pasta cooking water, drain pasta and asparagus and return to pot.

While the pasta is cooking, heat oil in large nonstick skillet over medium heat until just smoking.

Cook prosciutto until lightly browned and crisp, (5 minutes) Transfer to paper towel lined plate.

Add garlic to the pan and cook 30 seconds.

Stir in cream and lemon juice and simmer until thickened, 3-5 minutes. Season with salt to taste.

Add the pasta and asparagus to the lemon cream sauce with  1/2 cup reserved pasta water, the cheese and the basil, toss to combine, add remaining water, if needed.

Sprinkle with black pepper and crunchy prosciutto. Serve immediately.

Sea Scallops in a Citrus Rosemary Sauce

I also like to serve this dish with a mango salsa. See recipe:

Serves 2. This recipe is easy to increase the number of servings.

Ingredients

1 tablespoon olive oil
1 small finely chopped shallot
6 large sea scallops, side muscle removed
Flour, for dredging
Sea salt and freshly ground pepper
1 tablespoon fresh lemon juice
Juice and zest from half a large orange
1 tablespoon unsalted butter
1 tablespoon chopped fresh rosemary

Directions

Heat oil in a small skillet. Sauté shallots over medium heat until soft. Push them to one corner of the pan.

Pat scallops dry with paper towels. Season flour with salt and pepper.

Dredge the scallops in the flour.

Increase heat under pan to high; sear the scallops for 1 minute. Turn and cook the other side for 2 minutes.

Add lemon juice, orange juice and orange zest to the skillet (the sauce will sizzle and steam).

Bring to a boil, reduce heat and swirl in butter and rosemary. Serve immediately.

Potato Soup

Ingredients

2 slices pasture-raised bacon
2 leeks, rinsed well with white and light green parts sliced very thin
2 stalks celery, diced
1 carrot, diced
2 cloves garlic, minced
1 1/2 pounds russet potatoes, peeled and cubed
1 quart vegetable or chicken broth
2 bay leaves
2 cups half & half or whole milk
Fresh dill or chives, chopped fine
Sea salt and freshly ground white pepper
Sour cream for garnish, optional

Directions

In a heavy-bottomed soup pot, cook the bacon until crisp. Remove to a paper towel. When cool enough to handle crumble into small pieces.

Heat the reserved bacon fat over medium heat and add the leeks, garlic, celery and carrot.

Cook until tender, about five to six minutes or so.

Add the broth, cubed potatoes and a teaspoon of sea salt and ½ teaspoon of pepper. Cover the pot.

Cook the potatoes, vegetables and broth together over medium-low heat until the vegetables are softened and fall apart when pressed with the tines of a fork, about thirty minutes.

Puree with an immersion blender or use a processor.

Add the half & half, dill or chives to taste, crumbled bacon and adjust the seasoning. Reheat over low.

Serve with a tablespoon of sour cream, if desired.


 

This past week my market had a buy one – get one free for small peppers. I couldn’t pass that up. So, then came the planning – what to cook without getting sick of the peppers. Here are some dishes I came up with that include peppers.

Vegetable Quesadillas With Mango Salsa

Serves 2

Ingredients

1/4 cup chopped red bell pepper
1/4 cup chopped red onion
1/4 cup diced jalapeños
1 cup fresh corn kernels
1/2 teaspoon chili powder
1 cup shredded cheddar or Monterey cheese
Kosher salt
Three 8-inch whole wheat flour tortillas
2 teaspoons vegetable oil

Directions

In a medium bowl, combine the bell pepper, onion, corn, jalapeños, chili powder,1/8 teaspoon salt and cheese.

Divide the mixture between the tortillas, scattering it over half of each and folding the tortillas in half.

Heat the oil in a heavy-duty 10-inch skillet over medium heat until shimmering. Add the quesadillas and cook until browned and crisp on the bottom, about 1 minute.

Turn the tortillas over and continue to cook until browned and crisp on the other side, 1 minute more. Let cool slightly, cut into wedges, and serve with lime wedges and Mango Salsa.

Mango Salsa

Ingredients

1 ripe mango, peeled and diced
Half a yellow bell pepper, finely diced
2 tablespoons red onion, finely diced
1 tablespoon fresh lime juice
2 tablespoon chopped fresh parsley
1 tablespoon olive oil
1 teaspoon agave syrup
1/4 teaspoon chili powder
Pinch of cayenne
Salt to taste

Directions

In a mixing bowl, combine all the mango salsa ingredients and set aside. Let sit out at room temperature for 30 minutes before serving. Toss before using.

Sautéed Sausage, Peppers and Onion Sandwiches

Reserve 4 pieces of sausage and ½ cup of the peppers and onions for the Stuffed Zucchini recipe.

Ingredients

1/2 pound each of hot and sweet Italian sausage
2 tablespoons olive oil
2 red bell pepper, sliced into long strips
2 yellow or orange bell pepper, sliced into long strips
2 garlic cloves, sliced into slivers
1 large sweet onion, sliced into 1/4-inch half-moons
1 tablespoon dried Italian seasoning
Salt to taste
Ciabatta rolls

Directions

Heat the olive oil over medium heat in a large, deep skillet with a lid. When the oil is hot, add the sausages and brown them slowly. You want a gentle browning, not a quick sear.

Cook for several minutes, turning them occasionally so they brown on all sides. When the sausages are browned, remove them from the pan and set aside.

When cool enough to handle cut into two-inch lengths.

Increase the heat to high and add the onions and peppers. Toss so they get coated with the oil in the pan and cook, stirring often.

Once the onions and peppers soften, sprinkle some salt on them, add the garlic and Italian seasoning and cook for 1 more minute.

Add the sausages back in. Bring to a simmer then reduce the heat to low. Cover and simmer until the peppers are soft and the sausages are cooked through, about 20 minutes.

Heat the rolls and fill them with the sausage mixture.

Sausage and Peppers Stuffed Zucchini

Ingredients

2 medium zucchini
Extra virgin olive oil
Kosher salt and freshly ground black pepper
4 oz cooked Italian sausage, chopped
¼ cup cooked peppers and onions, chopped
1/4 cup freshly grated Parmesan cheese
1/4 cup panko breadcrumbs

Directions

Preheat the oven to 375 F. degrees.

Trim the stem end of the zucchini, cut a thin slice from the top and scoop out the zucchini flesh with a teaspoon. Finely chop the zucchini flesh and the slice from the top of the zucchini.

Place the zucchini shells in one layer in a baking dish. Generously brush the inside of the zucchini with olive oil and sprinkle lightly with salt.

In a medium skillet, heat 1 teaspoon of olive oil and add the chopped zucchini.Cook until soft and tender. Add the chopped sausage and chopped onions and peppers. Cook until hot. Remove the pan from the heat.

Add the panko breadcrumbs to the filling and let cool until  easy to touch. Stuff the zucchini boats with the filling.

Sprinkle the top of the filling in the zucchini with Parmesan cheese. Drizzle with a little oil.

Bake the zucchini for 30 minutes, until the topping is crispy and golden.

Serve hot, warm, or at room temperature.

Pork Fajitas

Use pork tenderloin — a tender, lean meat. Traditionally, fajitas are made with skirt beef steak, which has twice the fat and three times the amount of saturated fat.

Makes 8 fajitas

Ingredients

1 tablespoon chili powder
1/2 teaspoon oregano
1/2 teaspoon smoked paprika
1/4 teaspoon ground coriander
1/4 teaspoon garlic powder
1 pound pork tenderloin, sliced into 1/2 inch rounds
1 small onion, sliced
1 bell pepper, seeded and sliced
1 tablespoon olive oil
8 flour tortillas, about 8 inches in diameter, warmed in the microwave
1/2 cup shredded sharp cheddar cheese
4 plum tomatoes, diced
4 cups shredded lettuce

Directions

In a small bowl, stir together the chili powder, oregano, paprika, coriander and garlic powder. Dredge the pork pieces in the seasonings, coating completely.

Heat a large skillet and add the olive oil. Add the pork, peppers and onions and cook over medium-high heat, turning several times, until browned on all sides, about 5 minutes.

To serve, spread an equal amount of pork, peppers and onions on each tortilla. Top each with 1 tablespoon cheese, 2 tablespoons tomatoes and 1/2 cup shredded lettuce.

Fold in both sides of each tortilla up over the filling, then roll to close. Serve immediately.

Turkey Salad

Ingredients

2 cups leftover roasted turkey breast, diced
2 stalks celery
¼ cup finely diced sweet onion
1/2 red bell pepper, finely diced
3 tablespoons mayonnaise
2 tablespoons sour cream
1 tablespoon Dijon mustard
1/4 teaspoon salt
¼ teaspoon black pepper

Directions

Mix the mayonnaise, sour cream, Dijon mustard, salt and pepper together in a mixing bowl with a cover. Add the diced turkey, celery, onion and bell pepper. Mix well.

Cover and chill in the refrigerator before serving.


Blueberry Yogurt Muffins

Any seasonal fruit will work in this muffin recipe. These muffins are perfect for a quick breakfast or take along to work.

12 -18 muffins depending on the size of your pans.

Ingredients

1 1/2 cups whole wheat flour
2 tablespoons toasted wheat germ
2 teaspoons baking powder
1/2 teaspoon salt
2 eggs
1 cup low-fat plain yogurt
1/4 cup packed brown sugar
2 tablespoons canola oil
1 1/2 cups fresh or thawed frozen blueberries
Chopped walnuts for the top of the muffins

Directions

Preheat the oven to 375°F. Coat a 12 -18 cup muffin pan with cooking spray.

In a large bowl, whisk together the flour, wheat germ, baking powder and salt.

In a small bowl, whisk together the eggs and yogurt. Whisk in the sugar and oil.

Add to the flour mixture and stir just until the dry ingredients are moistened. Stir in the blueberries.

Divide the batter among the muffin cups, filling each about two-thirds full. Sprinkle chopped walnuts on top. Press them down lightly.

Bake for 20 minutes, or until a wooden pick inserted in the center of a muffin comes out clean. Transfer to a wire rack and cool slightly.

Store the muffins in a covered container for up to 1 day at room temperature or up to 1 month in the freezer.

Honey Oatmeal Bread

This bread is delicious toasted and it make wonderful French Toast.

Ingredients

3 cups unbleached bread flour
1 cup rolled oats (old-fashioned oats)
2 tablespoons butter
1 1/2 teaspoons salt
3 tablespoons honey
2 teaspoons instant yeast
1 1/3 cups lukewarm milk

Directions

In the bowl of an electric mixer with the paddle attachment, combine all of the ingredients, mixing to form a dough that holds together.

Switch to the dough hook and knead the dough for 5 minutes or until it is smooth.

Place the dough in a lightly greased bowl, cover and allow it to rest for 1 hour; it’ll become quite puffy, though it may not double in bulk.

Transfer the dough to a lightly oiled surface and shape it into a log.

Place the log in a greased 9″ x 5″ loaf pan, cover the pan with lightly greased plastic wrap and allow the dough to rise for 60 to 90 minutes, until it crests 1″ over the top rim of the pan.

Bake the bread in a preheated 350°F oven for 45 minutes, or until an instant-read thermometer inserted into the center registers 190°F.

If the bread appears to be browning too quickly, tent it with aluminum foil for the final 10 minutes of baking.

Yield: 1 loaf.

Blackberry Buckwheat Pancakes

Despite the name, buckwheat is not related to wheat, as it is not a grass or a cereal. Buckwheat is actually the seed of a flowering fruit that is related to rhubarb and sorrel. It’s completely gluten-free and unrelated to wheat and all the grasses in the wheat family. So it’s a popular substitute for wheat for those who are gluten-intolerant. When ground into flour, the flour makes delicious pancakes and waffles. If you find the taste too strong, you can use all-purpose flour for half of the recipe amount. I store the flour in my freezer to keep it from spoiling. For more information on the health benefits of buckwheat visit the World’s Healthiest Food site.

Ingredients

¾ cup fresh or frozen and thawed blackberries
1 cup buckwheat flour
1 tablespoon honey
1 teaspoon baking powder
½ teaspoon baking soda
1 large egg, beaten
2 tablespoons unsalted butter, melted
1 cup buttermilk
Maple Syrup

Directions

Heat a well-seasoned griddle, cast iron skillet or nonstick pan on medium heat.

Whisk together the dry ingredients—the flour, baking powder and baking soda—in a mixing bowl. In Pour the melted butter over the dry ingredients and start stirring.

Beat the egg and honey into the buttermilk with a fork. Add in the buttermilk/egg mixture and melted butter into the dry ingredients and stir only until everything is combined.

Stir in blackberries.

For each pancake, pour a scant 1/4 cup batter onto the hot griddle. Spread the batter into a circle that’s about 4 inches in diameter.

Cook over medium heat until the pancakes are brown, turning to cook the second side when bubbles appear on the pancake surface and the edges are slightly dry for 1 to 2 minutes more.

Serve with Maple Syrup.

 

Sunday Breakfast-Huevos Rancheros

See directions below on how to cook dried beans and how to make refried beans.

For 2 servings

Ingredients

Olive oil
¼ of a medium onion, chopped
2 cups of your favorite salsa
2 tablespoons jarred chopped jalapenos
½ teaspoon chili powder,
2 corn tortillas
4 large eggs
2 ounces queso fresco cheese, crumbled
1 cup refried beans, see recipe below

Directions

Prepare the refried beans according to the directions below.

Heat the oven to 150°F, and place two serving plates in the oven to keep warm.

Heat a teaspoon of olive oil in a large nonstick skillet on medium high, coating the pan with the oil as it heats.

Add one tortilla to the pan, and cook until crispy on one side, turn over and cook the second side. Place the tortilla on a plate in the oven. Repeat with the second tortilla.

Using the same skillet that was used for the tortillas, add the salsa, jalapenos, chili powder and onion. Bring to a boil and reduce to a bubbling simmer.

Crack 4 eggs into the skillet with the sauce and cook for 4 – 5 minutes for runny yolks, more for firmer eggs.

To serve: spread a ½ cup of the refried beans over the tortilla. Top 2 fried eggs, half of the salsa mixture and half of the cheese.

Repeat with the second tortilla. Serve immediately.

Refried Beans

This recipe can be prepared ahead and reheated in the microwave while you cook the eggs.

4 servings

Ingredients

1 tablespoon olive oil
¼ of a medium onion, diced
1 clove garlic, minced
1/2 teaspoon chili powder
2 cups cooked pinto or black beans or 1 (15-ounce) can, low-sodium, drained and rinsed
1/3 cup low-sodium chicken or vegetable broth or bean cooking water
Salt and pepper

Directions

Heat the oil in a medium skillet over medium heat. Add the onion and cook until tender, about 3 minutes. Stir in the garlic and chili powder and cook for 1 minute more.

Stir in the beans and chicken broth and cook until the beans are warmed through, about 5 minutes.

Mash the beans coarsely with the back of a wooden spoon, adding more chicken broth to moisten, if needed. Season with salt and pepper, to taste.

How To Cook Dried Beans

Ingredients

1 pound dried beans
¼ teaspoon baking soda
4 cups low-sodium chicken or vegetable broth
3 cloves garlic, minced
1 medium onion, diced
1 teaspoon kosher salt, plus more if needed

Directions

Place the beans in a bowl or pot with the baking soda, cover with cold water and allow to soak overnight. Drain and rinse before proceeding.

In a medium pot, add the soaked beans, chicken broth, 2 cups water, the garlic and onion. Bring to a boil, reduce the heat to low, cover and simmer for 1 hour.

Then add the salt and stir. Cover and continue simmering until the beans are tender, about 30-45 minutes Taste for seasoning.

Set aside 2 cups for the refried beans and save the remainder for another recipe.


 

Spring is here and so are luscious strawberries at very reasonable prices. Take advantage of this beautiful fruit and eat them as is or use them to make some delicious recipes. Below are some of my favorite ways to use strawberries. What are yours?

Strawberry Breakfast Cake

Topping

3 tablespoons unsalted butter,softened
¼ cup brown sugar
½ cup self-rising flour
½ teaspoon cinnamon

Cake

4 tablespoons unsalted butter, softened
¾ cup granulated sugar
2 large eggs
1 cup sour cream
1 teaspoon vanilla
1 cup self-rising flour
1 1/2 cups sliced strawberries

Directions

Grease a 9 inch springform pan and sprinkle the inside with a little granulated sugar. Heat the oven to 350 degrees F.

Combine the topping ingredients together in a medium mixing bowl. With your fingers, rub the mixture into crumbs. Set aside.

In the large bowl of an electric mixer beat the butter and sugar together until creamed. Add the eggs, one at a time.

On low-speed add the sour cream and vanilla. Gradually add the flour, mixing until incorporated.

Pour the cake batter into the prepared pan. Top the batter with the sliced strawberries and sprinkle the topping over the berries.

Bake the cake  in the center of the oven for about one hour or until a cake tester inserted in the center of the cake comes out clean.

Let the cake cool in the pan for several hours and then remove the cake pan ring. The cake can also be served warm.

Strawberry Preserves

Preserves are cooked the same way jam is, however, the only difference is that the fruit in preserves is cut into chunks, whereas with jam, the fruit is crushed. The texture of preserves is not as stiff as jelly or jam. It is easy to spread and makes a great topping for ice cream or pancakes.

Ingredients

1 quart of strawberries
2 1/2 cups granulated sugar
2 tablespoons fresh lemon juice
1 long strip of lemon zest

Directions

Fill 4 pint jars with boiling water and place the lids in a bowl and cover with boiling water. Set aside while you make the preserves.

Wash the strawberries and remove the leaves. Cut them in half and place the berries in a large saucepan. Add the sugar, lemon juice and zest. Stir well.

Bring the mixture to a boil and stir occasionally until mixture thickens, about 20-25 minutes or a candy thermometer registers 220 degrees F.

Remove the pan from the heat. Empty the pint jars and remove the lids from the water.

Fill the jars with the preserves and place the lids on the jars. Cool for a few hours at room temperature. Store the jars in the refrigerator for a few weeks or freeze them for future use.

Strawberry Almond Scones

Self-rising flour can be used for a quicker preparation. Leave out the salt and baking powder in the recipe, if using.

Ingredients

1 cup fresh hulled and finely chopped strawberries
3/4 cup heavy cream, plus extra for brushing on the scones
2 1/3 cups all-purpose flour, plus more for shaping the scones
1/4 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon fine sea salt
5 tablespoons cold unsalted butter, cut into cubes
½ cup toasted sliced almonds
½ teaspoon almond extract
Coarse sugar for the topping

Directions

Preheat the oven to 400°F. Line a large baking sheet with parchment paper.

In a medium bowl, combine the chopped strawberries and cream and set aside while you make the dough.

In a large bowl, whisk together the flour, granulated sugar, baking powder and salt. Using a pastry blender or 2 table knives in a scissor motion, cut butter into flour until the size of small peas.

Add the almond extract to the strawberry-cream mixture. Add the mixture to the flour/butter mixture and stir together with a fork, just until combined.

Turn dough out onto a floured surface and gently pat into an 8-inch circle. Cut into 8 triangles.

Lightly brush the tops of the scones with a little cream and sprinkle with coarse sugar.

Transfer the triangles to the prepared baking sheet and bake until golden brown, 20 to 25 minutes. Immediately place the scones on a rack to cool completely.

Strawberry Fruit Salad

Ingredients

1 pint strawberries, trimmed and sliced
2 large red mangoes, peeled and cut into small chunks
1 orange, zested, white pith removed and sliced
1 teaspoon honey

Directions

In a medium bowl, stir together the strawberries, mangoes, orange slices, zest and honey. Chill, covered, until ready to serve.


Besides a wide selection of spring vegetables, my market had American raised grass-fed, organic lamb on sale. Lamb is traditional for spring and it is tender at this time of year. I think lamb benefits from a simple marinade with lots of fresh herbs added. Grass-fed lamb has a sweet, clean taste with the flavor of herbs and grasses eaten on the pasture. It is never greasy and the texture is firm and tender.

One of the best ways to cook lamb chops is to grill them. They cook quickly — just a few minutes per side — and are best cooked to medium-rare, with an internal temperature of 120 degrees. Once you take the chops off the grill, let them rest a few minutes. They’ll continue to cook and the temperature will rise a few degrees.

Grilled Lamb Chops

2 servings

Ingredients

4 loin lamb chops, about 1 ½ inches thick, as much fat as possible removed
2 tablespoons olive oil
1 garlic clove, sliced
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh oregano
¼ teaspoon coarse black pepper
½ teaspoon coarse sea salt
1 lemon, cut in half

Directions

Place the lamb chops in a glass dish with a cover. Add the oil, garlic, rosemary, oregano and black pepper. Toss the lamb in this mixture.

Cover the dish and refrigerate for at least four hours.

Remove the dish from the refrigerator about 30 minutes before grilling.

Prepare an outdoor grill and oil the grill grates.

Add the salt to the lamb chops and place them on the grill. Cook for about 5 minutes on each side or to taste.

Remove the meat from the grill to a serving plate and squeeze the lemon juice over the lamb. Let rest five minutes before serving.

Cucumber Yogurt Salad

3-4 servings

Ingredients

2 large cucumbers
4 tablespoon plain Greek yogurt
1 garlic clove, minced
Half a sweet onion, finely chopped
1/2 teaspoon dried dill
1 teaspoon rice vinegar
½ teaspoon agave syrup
½ teaspoon salt
¼ teaspoon black pepper
¼ cup crumbled feta cheese

Directions

Peel the cucumbers and cut them in half. Remove the seeds with a spoon and slice the cucumbers.

In a medium bowl combine yogurt, minced onion, garlic, dill, vinegar, agave, salt and black pepper.

Add cucumber and feta cheese to the yogurt mixture and toss until combined well.

Add salt and pepper to taste, if needed. Refrigerate several hours before serving.

Roasted Beets and Carrots

4 servings

Ingredients

3 large beets, peeled and cut into 1-inch cubes
3 large carrots, peeled and cut into 1-inch cubes
2 tablespoons olive oil
1 tablespoon honey
1 sprig fresh rosemary
kosher salt and black pepper
Balsamic Glaze with Figs

Directions

Heat the oven to 375° F. Toss the beets, carrots, oil, honey, rosemary, 1/2 teaspoon salt and ¼ teaspoon pepper together in a one quart baking dish. Cover the dish with foil.

Roast for about 45 minutes or until tender. Drizzle with the balsamic glaze before serving.



Manish writes

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