2 servings
Ingredients
2 boneless pork loin chops (about 5 to 6 ounces each)
½ cup all-purpose flour
Kosher salt and freshly ground black pepper
1 large egg
2 tablespoons milk
1 cup plain dried bread crumbs or panko mixed with ½ teaspoon dried thyme
1 tablespoon extra-virgin olive oil
1 tablespoon butter
Lemon wedges
Directions
Place each chop between 2 sheets of plastic wrap and gently pound them out with the flat side of a meat tenderizer until they are an even 1/4-inch thick.
Put the flour in a shallow dish and season with salt and pepper. Whisk the eggs and milk in another shallow dish and season with salt and pepper. Put the bread crumbs and thyme in a third dish and again season with salt and pepper.
Lightly dredge each piece of pork in flour, then in the egg, and finally into the bread crumbs, pressing the bread crumbs onto the pork gently so they have a nice even coating.
Lay the breaded pork cutlets in a single layer on a plate lined with parchment and refrigerate, uncovered, for 10 to 12 minutes to allow the coating to dry out a little and adhere to the pork.
Heat oil and butter in a nonstick skillet over medium-high heat. Gently lay the cutlets into the pan and cook until golden brown and crispy, about 3 minutes per side. Remove to paper towels to drain.
Season with salt and transfer to a serving platter while still hot. Garnish with lemon wedges before serving.
Orange Mashed Sweet Potatoes
2 servings
Ingredients
2 medium sweet and potatoes
Salt
1 rounded tablespoons orange marmalade
2 tablespoons butter.
Directions
Bake the sweet potatoes in a 425-degree F oven for 45-60 minutes. Peel the potatoes and set aside.
Melt 2 tablespoons butter in a small pot and add the marmalade.
Add potatoes and mash, season with salt and pepper. Serve with the pork.
Easy Corn Cakes
Makes 4 cakes
Ingredients
1 cup corn kernels
¼ cup finely chopped green bell pepper
¼ finely chopped onion
1/4 cup shredded cheddar cheese
1/2 cup self-rising flour
1 large egg, lightly beaten
1/2 tablespoon honey
1/3 cup heavy cream
¼ teaspoon cayenne pepper
Vegetable oil, for frying
Directions
In a large bowl, stir together the corn kernels, bell pepper, onion, honey, and cheddar cheese.
In another bowl combine flour and the cayenne pepper.
Combine the flour mixture and corn mixture.
Stir in the eggs and heavy cream until the batter is well combined.
Heat the oven to its lowest setting and have ready an oven-proof plate.
Coat the bottom of a large sauté pan with vegetable oil and place it over medium-high heat. Once the oil is hot, scoop 2- to 3-tablespoon mounds of the corn batter into the pan, spreading it lightly into a flat, circular shape. Cook the cakes for 2 to 3 minutes, then flip them once and cook them for an additional 3 minutes until they’re golden brown and cooked through.
Transfer the corn cakes to the plate and place it in the warm oven.
Repeat the cooking process with the remaining batter, adding more oil to the pan if needed.
INGREDIENTS
Dry Ingredients
2 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon cinnamon
1⁄1/2 cup chopped walnuts
Wer Ingredients
1 cup mashed ripe banana (about 2)
2 cups buttermilk or 2 cups sour milk
2 tablespoons honey
2 eggs
1⁄4 cup butter, melted plus extra for the griddle
Maple syrup for serving
DIRECTIONS
In one bowl mix together the dry ingredients. In a second bowl mix together the wet ingredients. Add the wet ingredients to the dry and mix gently. Let the mixture sit for 15 minutes.
Heat a large skillet or griddle, and lightly butter the pan.
Pour 1/2 4 cup measures for each pancake onto the hot grill.
Cook the pancakes until tiny bubbles appear on the surface and the bottom is golden brown.
Flip and cook the second side for about 1 minute or until golden.
Repeat with the remaining batter. Serve with Maple syrup.
Easy Corn Cakes
ingredients
2 cups corn kernels
¼ cup finely chopped green bell pepper
¼ finely chopped onion
½ cup shredded cheddar cheese
1 cup all-purpose flour
1 teaspoon baking powder
2 large eggs, lightly beaten
1 tablespoon honey
3/4 cup heavy cream
¼ teaspoon cayenne pepper
Vegetable oil, for frying
Directions
In a large bowl, stir together the corn kernels, bell pepper, onion, honey, and cheddar cheese.
In another bowl combine the flour, baking powder, ½ teaspoon salt, and the cayenne pepper.
Combine the flour mixture and corn mixture.
Stir in the eggs and heavy cream until the batter is well-combined.
Heat the oven to its lowest setting and have ready an oven-proof plate.
Coat the bottom of a large sauté pan with vegetable oil and place it over medium-high heat. Once the oil is hot, scoop 2- to 3-tablespoon mounds of the corn batter into the pan, spreading it lightly into a flat, circular shape. Cook the fritters for 2 to 3 minutes, then flip them once and cook them for an additional 3 minutes until they’re golden brown and cooked through.
Transfer the caked to the plate and place it in the warm oven.
Repeat the cooking process with the remaining batter, adding more oil to the pan if needed.
Zucchini Parmesan
Ingredients
2 small zucchini, cut into ½ inch slices
1 tablespoon olive oil
Salt and pepper to taste
¼ cup grated Parmesan cheese
Directions
heat the oil in a small skillet. Place the zucchini slices in the pan in a single layer. Add salt and pepper to taste. Let for 2-3 minutes. Turn and cook another 2 minutes. Remove from the heat and sprinkle with cheese.
Lemon Chicken Cutlets
Ingredients
Marinade
4 6-ounce thin, boneless, skinless chicken breasts
¼ cup freshly squeezed Meyer lemon juice
1/4 cup extra virgin olive oil
1 garlic clove, minced
1 large fresh thyme stem
Salt and pepper to taste
Coating
Salt and pepper to taste
1/2 cup all-purpose flour
1 tablespoon extra-virgin olive oil
1 tablespoon unsalted butter
Chopped fresh parsley
Directions
Combine the chicken cutlets with the marinade. Refrigerate, covered, for several hours.
Heat a large skillet over medium-high heat. Add the olive oil and butter, and swirl them around the pan.
Season the flour with salt and pepper. Durian the chicken cutlets and dredge in the flout.
Add the chicken to the pan and turn the heat to high and saute the chicken for 2 minutes per side. Sprinkle with chopped parsley and serve.
Homemade Banana Pancakes
Perk up your Sunday morning breakfast with these homemade pancakes. I like to mix the ingredients together the evening before and refrigerating the dough overnight. Saves time in the morning when everyone is waiting for pancakes.
Ingredients
2 cups self-rising flour
1 teaspoon ground cinnamon
1 1⁄2 cups buttermilk
1⁄4 cup firmly packed dark brown sugar
1⁄4 cup unsalted butter, melted
1 teaspoon vanilla extract
2 large eggs
1 large ripe banana. chopped
3 tablespoons canola oil
Topping
Maple Syrup or honey
Mixed berries
Directions
In a large bowl, whisk together the dry ingredients: flour, sugar, and cinnamon. Stir in the chopped banana.
In a large measuring cup combine the melted butter, oil, eggs, vanilla, and buttermilk.
Make a well in the center of the flour mixture. Add the wet mixture to the dry ingredients, stirring until just combined.
Heat a large buttered cast-iron griddle or skillet. Working in batches, drop batter by 1⁄3 cupfuls 1 inch apart over hot oil. Cook until edges are dry and bubbles form in the center of pancakes, about 3 minutes; turn, and cook until browned, about 2 minutes more. Use remaining oil as needed. Serve with bananas and syrup.
Summertime Corn Chowder
For the corn stock ingredients
12 corn cobs (corn kernels removed and set aside for the chowder)
2 chive stalks
2 stems fresh parsley
2 stems fresh thyme
1 bay leaf
Directions
Put corn cobs, chives, parsley, thyme, bay leaf, and cold water to cover in a large pot and bring to a boil over high heat.
Reduce heat to low, cover the pot and simmer for 1 1⁄2 hours. Strain, discard the solids, and measure the broth.
If you do not have 6 cups add water to make the 6 cups. Set aside the broth.
For the chowder ingredients
2 tablespoons butter
2 leeks, white and light green sections, chopped
3 celery stalks, cut into 1/2-inch dice
3 carrots, diced
1 bell pepper, stemmed, seeded, and cut into 1/2-inch dice
1 jalapeno pepper, finely diced
1 lb potatoes, peeled and diced
6 cups fresh corn kernels, divided
1 sprig of fresh thyme
1 teaspoon chili powder
1 cup half-and-half or evaporated milk
6 cups corn stock or vegetable broth if you don’t make the corn stock
Kosher salt and black pepper to taste
Grated cheddar cheese, chopped chives, or crumbled bacon, for garnish
Directions
Heat the butter in a Dutch oven or large soup pot.
Add the leeks, celery, carrots, bell pepper, jalapeno, and potatoes to the pot and saute for ten minutes until soft.
Add 3 cups of corn, the 6 cups of corn stock, chili powder, and thyme.
Bring to a boil, lower the heat to a simmer, cover and cook for an hour. Remove the thyme branches.
Take the pot off the heat and puree the contents with an immersion blender.
Add the half and half, salt and pepper to taste, and the remaining 3 cups of corn.
Return the pot to heat and simmer the soup for about 30 minutes.
Corn Griddle Cakes
Ingredients
1 ½ cups cornmeal
1/2 cup all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon kosher salt
2 teaspoons sugar or sugar substitute
1 ½ cups buttermilk
2 eggs, lightly beaten
6 tablespoons melted butter, plus more for greasing the griddle
3 cups freshly shucked corn kernels, from about 4 ears
1 small jalapeño chile, finely chopped, or to taste
3 tablespoons finely sliced scallions
Salsa or Sour Cream, for serving
Directions
Stir together cornmeal, all-purpose flour, baking powder, baking soda, salt, and sugar in a large mixing bowl. In a separate bowl, whisk together buttermilk, eggs, and 6 tablespoons melted butter. Add buttermilk mixture to the cornmeal mixture and mix briefly with a wooden spoon or whisk to obtain a thick batter. Add corn kernels, jalapeño, and scallions and stir to combine.
Set griddle or large cast-iron pan over medium heat. When the griddle is hot, grease lightly with butter, using a folded paper towel or pastry brush. Spoon 1/4 cup batter onto the griddle. Adjust heat as necessary to keep griddle cakes from browning too quickly. Cook for about 1 1/2 minutes, then carefully flip with a spatula and cook for another 1 1/2 minutes.
Serve immediately as soon as griddle cakes are ready or keep warm in a low oven until all the batter is used. To serve, put 3 griddle cakes on a plate. Top with a generous spoonful of salsa or sour cream.
Smothered Pork Chops
Pork Chops
1 pound boneless pork chops, about 3/4-1 inch thick.
1/2 tablespoon onion powder
1/2 tablespoon garlic powder
1/2 teaspoon cayenne pepper
1 teaspoon kosher salt
1/2 teaspoon fresh cracked black pepper
1/2 cup all-purpose flour
3 tablespoons olive oil, divided
2 tablespoons unsalted butter
Gravy
1 tablespoon unsalted butter
1 large onion, thinly sliced
Pinch of salt
2 large cloves garlic, minced
1 teaspoon poultry seasoning
1 cup chicken broth
1/2 cup buttermilk or heavy cream
Chopped fresh flat-leaf parsley, for garnish
Directions
Pat the pork chops dry with paper towels to remove any moisture. Season pork chops with garlic powder, onion powder, cayenne, salt, pepper, and 1 tablespoon olive oil. Refrigerate for several hours.
Dredge each chop in the flour; shake off the excess and reserve the remaining flour.
Heat 2 tablespoons olive oil and 2 tablespoons of butter in a deep skillet over medium heat. When hot, sear the pork chops in a single layer on each side 2 minutes per side. Remove pork chops from the pan and keep warm.
In the same pan, heat 1 tablespoon of butter over medium heat.
Add the sliced onions and a pinch of salt. Cook while stirring occasionally, until soft and caramelized, about 8-10 minutes. Stir in the garlic and poultry seasoning; cook 30 seconds.
Add 2 tablespoons of the remaining flour to the pan. Mix the flour into the onions and cook 2 minutes.
Pour in the chicken broth, scraping up the browned bits from the bottom of the pan. Let the liquid reduce and thicken slightly, about 2 minutes.
Whisk in the buttermilk (or cream) and simmer for 1-2 minutes until thick and creamy.
Return the pork chops to the pan. Coat them in the sauce and let simmer until the pork is completely cooked through, about 3 minutes (or until the pork is cooked to your desired doneness). Taste test and season with salt and pepper, if needed. Garnish with the chopped parsley before serving.
Southern Field Peas
ingredients
4 cups fresh heirloom cowpeas
3 cups chicken stock
1 teaspoon salt
1 tablespoon butter
1/2 bell pepper finely diced
1/2 Vidalia onion, finely diced
Directions
Place cowpeas, bell pepper, onion, chicken stock, butter, and salt into a large saucepan. Bring to a boil. Once it reaches a boil, lower to a simmer, and cook for about 45 minutes. Taste the peas to be sure they are tender. If not, simmer for a few minutes more. Drain and serve.
Corn Cakes
Makes 9-10 cakes
Ingredients
3/4 cup all-purpose flour
1/2 cup cornmeal
1/2 teaspoon baking powder
1 teaspoon salt
1/4 teaspoon black pepper
1/8 – 1/4 teaspoon cayenne pepper
1 tablespoon melted butter
1 cup whole milk
1 large egg
1 tablespoon honey
1 cup fresh corn kernels
1/2 cup shredded white cheddar cheese
2 tablespoons olive oil
Directions
Whisk together the flour, cornmeal, baking powder, salt, pepper, and cayenne in a medium bowl. Whisk together the wet ingredients in a separate bowl. Make a well in the center of the dry ingredients and incorporate the wet ingredients (do not over mix). Fold in the corn and cheese.
Heat the oil in a large nonstick skillet over medium heat. Working in batches, drop heaping ¼-cup portions of the batter into the skillet and cook until golden brown and cooked through, 2 to 3 minutes per side. Serve immediately.
Miss baking your favorite foods because flour and other pantry items are in short supply due to the virus crisis? Have you thought about baking with alternative flours in place of all-purpose flour, such as whole wheat flour, grain flour, bean flour, nut flour, rice flour or coconut flour to name just a few? Any number of them will work as a thickener for gravy and nut flours make delicious pie crusts. Grain flours such as millet, amaranth, quinoa, and teft are high in nutrition and are excellent in muffin, pancake, crepes, cookies and brownie recipes. Coconut flour is excellent for cakes and quick breads. Coconut flour requires more liquid and eggs in a recipe than you may usually use in your all-purpose flour recipes. In the weeks to come, I will be sharing some of my alternative flour recipes with you.
Lemon Pound Cake
Ingredients
6 large eggs, at room temperature
1 cup sugar or granular sugar substitute
1 cup coconut flour
2 tablespoons vegetable oil
2 tablespoons lemon juice
1 teaspoon vanilla extract
1/2 teaspoon salt
1/4 teaspoon baking powder
1/4 teaspoon baking soda
Lemon syrup, recipe below
Directions
Preheat the oven to 350°F (177°C). Line one 9 x 5-inch loaf pan with parchment paper.
In a large mixing bowl, whisk together all the ingredients.
Pour all of the batter into the loaf pan and place it in the oven.
Bake for 45-50 minutes, until the top, is firm to the touch and a toothpick inserted in the middle of the loaf and comes out clean. Place the pan on a wire rack and let the loaf cool completely in the pan.
Once completely cool, about two hours later, place the cake on a plate and poke a few holes in the top with a cake tester or fork.
Drizzle the lemon syrup over the top of the cake.
Store pound cake in a container in the refrigerator for up to 7 days.
Lemon Syrup
1/2 cup granulated sugar or sugar substitute
1/4 cup of water
Zest of 1 lemon
1/4 cup fresh lemon juice
Bring to a boil the sugar, water, and zest in a small saucepan. Add the fresh lemon juice. Let cool to room temperature and pour over cake
Strawberry Muffins
Ingredients
Cooking spray
4 large eggs at room temperature
1 cup coconut milk, unsweetened
2 tablespoon vegetable oil
1/2 cup granulated sugar or sugar substitute
1 tablespoon vanilla extract
3/4 cup coconut flour
1/4 teaspoon salt
1 teaspoon baking soda
1 cup chopped fresh strawberries
Directions
Preheat the oven to 350 degrees F. Spray 12 muffin cups with cooking spray.
In a medium bowl, beat the eggs using a hand whisk. Whisk in the remaining ingredients one by one., adding the strawberries last.
Using a 4-tablespoon ice cream scoop, transfer the batter to the prepared muffin cups, filling them 3/4 full.
Bake until the muffins are set and a toothpick inserted in their center comes out clean, about 20 minutes.
Cool the muffins 5 minutes in the pan on a cooling rack, then transfer the muffins directly to the cooling rack to cool 10 more minutes before serving.
Banana Walnut Pancakes
Ingredients
1 cup store-bought gluten-free pancake mix
Or make your own:
Gluten-Free Pancakes Dry Mix 1 1/2 cups (210 g) basic gluten-free flour 9any kind), (140 grams superfine white rice flour + 45 grams potato starch + 25 grams tapioca starch/flour) 1 1/2 teaspoons baking powder, 1/4 teaspoon baking soda, 1/2 teaspoon kosher salt
2 tablespoons brown sugar
¼ teaspoon cinnamon
1 egg
1 cup milk or buttermilk
1 tablespoon vegetable oil
3 ripe bananas, mashed
1/2 cup chopped walnuts, toasted
Maple syrup for serving
Directions
In a medium bowl, combine pancake mix sugar, and cinnamon.
Stir in egg, milk, oil, bananas, and walnuts; until well combined (batter will be slightly lumpy).
Heat lightly oiled grill or frying pan over medium heat. Pour batter onto the griddle, using approximately 1/4 cup for each pancake. Cook until pancakes are golden brown on both sides; serve hot with maple syrup.
Mu (or Moo) Shu is a dish of northern Chinese origin and it is believed to have first appeared on the menus of Chinese restaurants in the United States in the 1960s.
In its traditional Chinese version, moo shu pork (木须肉 / mùxūròu) consists of sliced pork tenderloin, cucumber, and scrambled eggs, stir-fried in sesame or peanut oil together with thinly sliced wood ear mushrooms (black fungus) and enokitake mushrooms. One of the first restaurants in Manhattan to serve the dish was Pearl’s, one of the best known New York City Chinese restaurants at the time. A 1967 article in The New York Times states that another of the first restaurateurs to serve the dish in Manhattan was Emily Kwoh, the owner of the Mandarin House, Mandarin East, and Great Shanghai restaurants.
At the time of its introduction, the dish was prepared in a traditional manner, but, as wood ears and daylily buds were scarce, a modified recipe was developed. In this modified recipe, which gradually came to be the norm in North America, green cabbage is an ingredient, along with scrambled eggs, carrots, scallions, and bean sprouts, along with lesser amounts of daylily buds and wood ear mushrooms. The American version is more like the filling for Chinese Spring Rolls. Shiitake mushrooms, bok choy, snow pea pods, bell peppers, onions, and celery are sometimes also used, and dry sherry is often substituted for the huangjiu.
Although most commonly made with pork, the same basic dish can be prepared by substituting another meat or seafood. Many Chinese families use chicken but shrimp and beef are less common in home cooking. The dish is served with rice or noodles and soft tofu in China. In America, the dish is served with hoisin sauce and several warm, steamed, thin, white tortilla-like wrappers made of flour, called “Mandarin pancakes”; these are similar to those served with Peking Duck.
Now, here is my version:
Ingredients
Marinade
3 tablespoons reduced sodium soy sauce or coconut aminos
1 tablespoon sesame oil
1 clove garlic, grated
1 teaspoon grated fresh ginger
1/2 teaspoon Chinese Five Spice powder
1 pound chicken breasts, cut into ½-inch strips
Stir-fry
2 medium stalks celery, thinly sliced
3 cloves grated garlic
1 tablespoon grated fresh ginger
6 ounces fresh shiitake mushrooms, sliced into ½-inch strips
1 cup sliced green onions (scallions)
4 cups sliced cabbage (½-inch strips)
8 oz can Bamboo shoots, drained
1 cup bean sprouts (mung beans for stir-frying)
1 tablespoon soy sauce
1 tablespoon peanut oil
Chinese Pancakes, recipe below
Directions
Mix together the marinade ingredients in a medium bowl, add the chicken, and mix to coat. Prepare the vegetables, and grate the ginger and the garlic so everything will be ready when it is time to cook.
Heat a large skillet over medium-high heat with the oil. When the oil is hot, add the chicken, and stir-fry until just cooked through, probably 3 to 4 minutes depending on how thick you cut the chicken. Remove the chicken from pan to a bowl.
Add the celery, ginger, and garlic to the skillet. Saute for one minute.
Add the rest of the vegetables in the following order: mushrooms, green onions, cabbage, bean sprouts, bamboo shoots, stir-frying for 1 to 2 minutes after each addition:
Add the soy sauce and the chicken. Toss to combine. Serve with warm Chinese pancakes and hoisin sauce.
Chinese Pancakes
Options for the Pancakes:
Use regular, low carb or gluten-free tortillas
Make Crepes – regular, low carb or gluten-free
Or make authentic Chinese Mandarin Pancakes
Mandarin Pancake Ingredients
1½ cups flour
Pinch of salt
2/3 cup boiling water
1 teaspoon oil
Directions
Mix the flour and salt in a heatproof bowl. Pour the boiling water into the flour mixture and use chopsticks or a spatula to mix until a dough ball forms. Once it is cool enough to handle, knead the dough for 8 minutes until smooth, adding flour if the dough is too sticky. Cover with plastic and allow the dough to rest at room temperature for at least 1 hour.
Roll the dough into a cylinder and cut into 12 equal pieces. Form each piece into a dough ball, then flatten them out into a small disc about 2 inches in diameter. Lightly brush all areas of 6 of the discs with oil. Layer the remaining 6 discs over the 6 oiled discs so you have 6 pieces, each composed of 2 discs.
Use a rolling pin to roll the discs into 7-inch circles, turning the pancakes frequently so both of the dough discs are rolled into the same size.
Heat a wok or frying pan over medium-low heat, and place one pancake in the pan. After 30 to 45 seconds, you should see air pockets begin to form between the two pancakes. Flip the pancake; it should be white with just a couple of faint brown patches. Any more than that, and they are overcooked. After another 30 seconds, the air pockets should be large enough to separate the two pancakes. Remove the pancake to a plate, and let it cool for another 30 seconds. Now carefully pull apart the two pancakes at the seams. Place finished pancakes onto a plate and cover with a warm kitchen towel. Repeat until all the pancakes are done.
You most likely have some favorite recipes that you like to cook with June’s wonderful produce. I certainly do but I also like to try out new ideas. My weekly CSA share began on Memorial Day weekend and so I have plenty of June produce to experiment with at this time. Here are a few of my ideas. Give them a try.
Green Peppers
Shrimp and Bell Peppers in Orange Sauce
Ingredients
1 pound Gulf shrimp (wild caught), peeled and deveined
2 bell peppers, cut into 1 inch cubes
1 large sweet onion, cut into 1 inch cubes
1 tablespoon olive oil
1 tablespoon honey
1 cup orange juice
2 tablespoons cornstarch
Sea salt and fresh ground pepper, to taste
Directions
Preheat a large sauté pan over medium-high heat. Add 1 tablespoon of olive oil and the peppers and onions to the pan. Season with salt and pepper. Cook 5 minutes or until tender. Remove the vegetables to a bowl.
Add the shrimp to the pan. Cook about 3 minutes. Turn the shrimp over when one side turns pink. Cook the second side. Push the shrimp to one side of the pan.
Whisk the cornstarch and orange juice together. Add the honey.
Pour the mixture into the pan. Turn the heat up slightly. Bring the liquid ingredients up to a boil. Turn the heat back down to medium-high and push the shrimp into the sauce.
Add the peppers and onions. The sauce should have thickened and the shrimp should be completely cooked.
Corn on the Cob
Fresh Corn and Ricotta Cakes
Makes 8 cakes
Ingredients
2 cups fresh corn kernels
½ cup ricotta cheese
2 large eggs, beaten
1/4 cup chopped chives
1/3 cup self-rising unbleached flour
Olive oil
Fresh ground pepper, to taste
Directions
In a medium bowl combine the corn, chives, ricotta, eggs, flour and a pinch of black pepper.
Cover the bottom of a large skillet with a thin layer of olive oil. Using a 1/4 cup measuring cup, drop the corn mixture into the skillet. Do not crowd the cakes in the pan.
Cook the cakes on both sides until golden brown. Season with sea salt and pepper, to taste.
Serve with sour cream or a tomato salsa, if desired.
Basil
Pizza With Basil Pesto and Ricotta
Ingredients
1 lb pizza dough, at room temperature
1/2 cup prepared basil pesto
1 cup ricotta cheese
2 plum tomatoes, sliced thin
7 oz fresh mozzarella balls, sliced
Directions
Place the sliced tomatoes on paper towels to remove some of their moisture.
Oil a large pizza pan and stretch out the dough to fit the pan.
Spread the basil pesto over the dough.
Spread the ricotta over the pesto and layer the sliced tomatoes over the ricotta.
Place the pizza in the oven and bake for about 10 minutes. Take the pizza out of the oven and top with slices of fresh mozzarella. Return the pizza to the oven and bake for 10 minutes more or until the cheese melts and the crust is cooked.
Remove the pizza from the oven and let rest about 5 minutes before cutting into slices.
Blueberries
Blueberry Cheesecake Pie
8 servings
Topping Ingredients
1 pint blueberries, rinsed and drained
1/2 cup sugar
2 tablespoons fresh squeezed lemon juice
1/2 cup water
Crust Ingredients
1 1/2 cups amaretto cookie crumbs or crush your favorite cookies
1/3 cup butter, melted
Filling Ingredients
2 cups (Two 8 oz packages) cream cheese, at room temperature
2 large eggs
2/3 cup sugar
1 teaspoon vanilla extract
Directions
To make the topping:
In a small sauce pan combine the blueberries, sugar, lemon juice and water. Place the pan over medium high heat. Stir until the mixture comes to a boil and reduce the heat to a simmer. Cook the blueberry mixture for 20 minutes or until it thickens and coats the back of a spoon.
Let the blueberry sauce cool to room temperature and store in the refrigerator until the cheese pie is ready.
To make the crust:
Select a pie pan whose inside top dimension is at least 9 inches and whose height is at least 11/4 inches. Preheat the oven to 350°F.
Make the crust by stirring together the butter and cookie crumbs. Press the crumbs into the bottom and up the sides of the pie pan, making a thicker layer on the bottom than on the sides.
To make the filling:
Beat together the cream cheese and sugar until smooth. Add the eggs and vanilla and beat until smooth.
Set the pie pan on a baking sheet and pour the filling into the crumb crust.
Place the cheesecake in the oven. Bake for 35 minutes or until an instant-read thermometer inserted into the crust 1 inch from the edge reads between 165°F and 170°F. The filling won’t look entirely set in the center.
Remove the cheesecake from the oven and set it on a rack to cool. Once the cake is cool, refrigerate it, covered, until completely chilled.
Just before serving, spoon a little of the blueberry topping over the cheesecake and cut into slices.
Zucchini
Yogurt-Zucchini Bread
Ingredients
1 cup walnuts (4 ounces), chopped and toasted
2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup plus 2 tablespoons sugar, divided
2 large eggs
1/2 cup vegetable oil
1/2 cup fat-free plain Greek yogurt
½ teaspoon pure vanilla extract
1 cup coarsely grated zucchini (about 1 medium zucchini)
Directions
Preheat the oven to 325°F.
Place the grated zucchini on a paper towel to drain while you prepare the other ingredients.
Butter and flour a 9 x 4 1/2-inch metal loaf pan.
In a large bowl, whisk the flour with the baking powder, baking soda and salt.
In a medium bowl, mix the 3/4 cup sugar with the eggs, vegetable oil and yogurt. Add the wet ingredients to the dry ingredients along with the grated zucchini and toasted walnuts and stir until the batter is evenly moistened.
Pour the batter into the prepared pan and sprinkle the top with the 2 tablespoons sugar.
Bake for about 1 hour and 10 minutes or until the loaf is risen and a toothpick inserted in the center comes out clean. Let the loaf cool on a rack for 30 minutes before unmolding and serving.
The zucchini loaf can be wrapped tightly in plastic and kept at room temperature for up to 4 days, or frozen in plastic and foil for up to 1 month.
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.
