The University of Oregon defeated Ohio State University 46–33 in 1939 to win the first-ever NCAA men’s basketball tournament. The Final Four, as the tournament became known, has grown in size and popularity since then. Today, the NCAA basketball tournament has become the most popular sporting event, after the Super Bowl.
For the first 12 years of the men’s tournament, only eight teams were invited to participate. Today, the tournament breaks into four regions of 16 teams. The winning teams from those regions comprise the Final Four, who meet in that year’s host city to decide the championship.
The NCAA held its first women’s basketball tournament in 1982. The women’s tournament started with 32 teams, but now the women’s format echoes the men’s, with play in four regions culminating in a Final Four held in a single location. The championship is played the day after the men’s, concluding the college basketball season.
Yesterday was Selection Sunday and the madness begins on Thursday. Here are some recipes to help you cheer.
4 large sandwiches
1 clove garlic, minced
1 small onion, finely chopped
Half a green bell pepper, finely chopped
8 very thin sandwich steaks (usually sirloin)
1 tablespoon olive oil
8 slices American cheese or your favorite cheese
4 long hoagie rolls, about 8 inches long (I like Martin’s for these sandwiches)
To make the toppings:
Heat a griddle or a large, heavy frying pan, over medium heat. Add oil to the pan and, when it begins to shimmer, add the garlic, onion and green peppers and stir to combine.
Cook, stirring every so often, until they begin to soften, approximately 10 minutes. Season to taste with salt and pepper, remove to a bowl and set aside.
To make the steaks:
Place the steaks between pieces of plastic wrap and pound with a meat mallet until uniformly thin.
Turn the heat to high until nearly smoking. Season the meat aggressively with salt and pepper.
Place the steaks on the griddle, working in batches if necessary, and cook for 2 minutes on each side, until well browned but very rare. Remove to a serving platter and allow to rest.
To make the sandwiches:
Preheat the oven to 200 degrees F. Place the sub rolls in the oven to warm.
Return sliced steaks to the griddle or frying pan, over medium heat, and place the onions and peppers on top of the steaks. Turn heat to low and cover each steak with sliced cheese.
Remove the rolls from the oven and fill each sub with a mixture of 2 steaks, vegetables and cheese. I usually cut these sandwiches in half and arrange on a serving platter.
If serving to guests, keep them warm on a hot plate.
Deviled Eggs and Smoked Salmon
6 large eggs
¼ cup finely chopped onion
¼ cup finely chopped celery
¼ cup olive oil mayonnaise
1 teaspoon Dijon mustard
¼ teaspoon salt
¼ teaspoon black pepper
6 oz smoked salmon slices
2 tablespoons chopped chives
Place the eggs in a saucepan just large enough to hold the six eggs. Cover with cold water and place the pot over high heat. Bring to a boil, turn off the heat and cover the saucepan.
Let the eggs rest in the hot water for 12 minutes. Drain the water from the pot and add some ice cubes and cold water to cover the cooked eggs.
Let them cool until you can handle the eggs without burning your fingers.
Gently tap the eggs in several places and remove the shells. Place the peeled eggs on paper towels to dry.
Cut the eggs in half lengthwise. Carefully remove the yolks and place in a mixing bowl. Mash the yolks with a fork. Add the onion, celery, mayonnaise, mustard and salt and pepper. Mix well.
With a spoon fill each egg where the yolk had been with some of the mixture.
Place the eggs on a platter and chill.
Arrange the eggs and salmon on a serving platter. Sprinkle chives over both and serve.
Let the package of fillo dough sit in the refrigerator overnight to defrost. Any remaining dough can be kept in the refrigerator well wrapped in plastic for four weeks or be refrozen, so don’t worry that you are not using the entire package.
Makes about 16 triangles
One 10-ounce package frozen chopped spinach, thawed and squeezed dry
3 scallions (green onions), minced
2 cloves minced garlic
1/2 cup fresh parsley, chopped
1 tablespoon fresh oregano, minced
1 cup Feta cheese, crumbled
4 ounces cream cheese, at room temperature
2 eggs, beaten
Salt and pepper to taste
48 sheets Fillo Dough, thawed
Tzatziki, recipe below
In a mixing bowl, combine the spinach with the scallions, parsley, dill, cheeses, eggs, salt and pepper until smooth.
Keep the fillo dough not being used, covered with a damp cloth to prevent drying, while you work on the triangles.
Spread one sheet of the dough on a cutting board and brush with some olive oil. Place a second sheet of dough on top and brush with oil. Repeat with a third sheet.
Cut the layered fillo in half lengthwise. Place one tablespoon of filling about 1″ from the corner of each strip. Fold one corner of fillo diagonally across to the opposite edge to form a triangle.
Brush lightly with oil. Continue to fold the triangle onto itself. Brush the outside of the triangle with oil and place the triangles seam side down on parchment covered cookie sheets at least 1” apart.
Repeat until all the filling is used up.
Bake in a preheated 350ºF oven for 20 to 25 minutes or until golden brown.
Rolls can be made ahead and reheated just before party time.
Serve hot with Tzatziki Sauce.
1 cup peeled and seeded cucumber, finely chopped
1 cup plain Greek yogurt
1 tablespoon chopped fresh dill
1 tablespoon fresh squeezed lemon juice
½ teaspoon salt, divided
1/4 teaspoon freshly ground white pepper
1 garlic clove, minced
1 tablespoon extra virgin olive oil
Place the chopped cucumber in a fine mesh colander and sprinkle with ¼ teaspoon of salt. Place the colander over a bowl and let the cucumbers drain for one hour.
Turn the cucumbers over on paper towels. Squeeze all the water out.
Combine the cucumber and remaining ingredients in a small bowl; cover and chill at least 1 hour.
Quick and Easy Almond Bark
16 ounces slivered almonds
16 ounces high quality baking milk or dark chocolate (such as Valrhona )
Toast the almonds in a 9″x 13″ baking pan at 350 degrees F for 5 to 10 minutes. Remove to a bowl and cool.
Line the same baking pan with a piece of parchment and set aside.
Melt the chocolate in a glass bowl with a cover in the microwave on high for about 2 minutes. Uncover and stir the chocolate with a spatula until smooth.
Stir in the nuts, a little at a time, until they are all incorporated and covered with chocolate.
Pour the mixture into the prepared baking pan. Spread the mixture to the sides of the pan and press down with a spatula until smooth.
Cover with another piece of parchment and press down to flatten. Chill in the refrigerator until hardened.
Cut into serving pieces and store in a cool place.
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
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
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
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
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
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
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.
Looking forward to spring!
In my area asparagus, Florida plum tomatoes, celery, artichokes, cabbage, cauliflower, carrots, broccoli, arugula, spinach, beets, strawberries, raspberries and herbs are all in season. So, while I was shopping this week, I decided to take advantage of the good prices for the asparagus, artichokes and strawberries. I would have bought beets and carrots also but my friend has a great garden and he shared some of his bounty with me.
This makes a wonderful appetizer that can be prepared in advance.
1 lemon, halved
2 large globe artichokes (about 12 ounces each before trimming)
1 cup Panko breadcrumbs
2 tablespoons grated Parmesan cheese
2 tablespoons chopped fresh parsley
1 tablespoon finely chopped fresh rosemary
2 garlic cloves, peeled and minced
1 small shallot, minced
2 teaspoons chopped capers
1 tablespoon diced pickled pepper rings
¼ teaspoon red pepper flakes (chili)
1/2 teaspoons kosher salt, divided
1/4 teaspoon ground black pepper
1 tablespoon extra virgin olive oil, plus extra for drizzling
To prepare the stuffing:
In a large bowl combine the breadcrumbs, 1 tablespoon of olive oil, Parmesan, chopped parsley, rosemary, garlic, peppers, capers, red pepper flakes, ¼ teaspoon salt and the pepper.
Toss and set aside.
Heat the oven to 400 degrees F.
Fill a large bowl with water and squeeze juice from the lemon halves into the water. Cut off the artichoke stems and make sure the artichokes are level so they do not tip over in the baking dish..
Use a heavy, sharp stainless knife to cut the top 1 inch off each artichoke. Pull out the pale inner leaves from center. At the bottom, where the leaves were, is a furry bed called the choke.
Use a spoon (a grapefruit spoon works well) to scoop out the choke.
Next, using kitchen shears or a pair of scissors, trim the pointed ends from outer leaves of each artichoke. Wash the artichokes well with running water. Let the water run into each leaf.
I once had an embarrassing moment when I served this dish and a guest had a fly in one of the leaves.
Rub a lemon half over all the cut parts of the artichoke. Holding the artichokes over the bowl of stuffing, stuff the choke cavity and in between the leaves with the breadcrumb mixture.
Stand stuffed artichokes upright in a baking pan or casserole dish just large enough to fit the artichokes.and generously drizzle olive oil over the center of each artichoke.
Fill the baking dish with water until it reaches 1/4 way up the artichokes. Squeeze the lemon juice from the halves and add it to the water. Cover the pan with foil and poke several holes in the foil.
Bake artichokes for about 11/2 hours, or until tender and a knife slides easily into an artichoke and a leaf pulls out easily.
Remove from the baking dish and set on individual serving dishes.
Bucatini with Spring Vegetables
6 ounces dried bucatini pasta (thick spaghetti)
2 tablespoons olive oil
1 bunch asparagus
2 cloves garlic, sliced
1 1/2 cups cherry tomatoes, halved
1/2 teaspoon salt
1/2 cup chopped fresh basil
½ cup chopped pitted kalamata olives
¼ teaspoon freshly ground black pepper
½ cup grated Parmesan cheese
Lemon wedges (optional)
Trim the woody ends from the asparagus. Weigh the asparagus and set aside 8 oz. Reserve the rest of the asparagus for another recipe. Cut the 8 oz of asparagus into two-inch lengths.
In a large pot cook pasta according al dente. Reserve 1/2 cup pasta water and drain. Return pasta to the pot. Add 1 tablespoon oil. Toss until well combined; set aside.
Heat a large skillet over high heat and swirl in the remaining tablespoon of oil.
Add asparagus and garlic and saute for 2 minutes or until bright green. Add cherry tomatoes,olives, basil, salt and pepper and saute for 2 minutes.
Remove pan from the heat and add the cooked pasta; toss to combine. Add enough reserved pasta water to create a sauce. To serve, sprinkle with Parmesan cheese.
Pass with lemon wedges, if desired.
1 lb pizza dough
24 very thin asparagus
8 oz sliced mozzarella cheese
1 cup ricotta cheese
2 plum tomatoes, sliced thin
1 medium shallot, minced
¼ cup. pitted Kalamata olives, chopped
¼ cup fresh basil leaves, minced.
Salt & black pepper to taste
Snap off the bottom ends of the asparagus.
Mix the ricotta with the basil leaves and a little salt.
Preheat the oven to 500 degrees F. Lightly oil a pizza pan.
Stretch the dough to cover the pan and brush with oil, making sure to coat edges well. Place the mozzarella slices evenly over the dough.
Scatter spoonfuls of ricotta over the dough and sprinkle with the shallots. Place the tomato slices over the cheese and arrange the asparagus in a spoke pattern over the tomato layer.
Sprinkle with the olives and black pepper.
Bake the pizza until browned, about 20 minutes.
Beet Salad With Blue Cheese
4 medium beets
1/2 cup raspberry vinegar, divided
1/4 cup honey, divided
1 tablespoon olive oil
1 shallot, minced
Salt and pepper
1/2 cup olive oil
Zest of 1 orange, minced
Half a cucumber, peeled, seeded and sliced thin
2 thin carrots, shaved
6 cups baby greens
1/2 crumbled bleu cheese
Preheat the oven to 350°F.
Remove the tops and tails from the beets.
Place the beets in an ovenproof casserole dish with 1/4 cup of the raspberry vinegar, 1 tablespoon of the honey and 1 tablespoon of oil. Add water until the liquid covers the beets halfway.
Cover the dish and bake for about an hour (longer if beets are larger). The beets should be tender throughout when pierced with a knife.
For the dressing:
Whisk the shallots, remaining raspberry vinegar and honey and salt and pepper together in a mixing bowl. Slowly drizzle the olive oil in while whisking. Stir in the orange zest.
While the beets are still warm, peel and cut them into eighths.
Cover a serving platter with the greens. Arrange the beets, carrots and cucumber slices on a platter and scatter the bleu cheese on top. Drizzle the dressing over the salad.
Strawberry Rhubarb Pie
2 refrigerated pie crust sheets for a double 9 inch pan, at room temperature
In large bowl combine:
2 1/2 cups hulled, sliced strawberries
2 1/2 cups of rhubarb cut into 1/2 inch pieces
3/4 cup packed brown sugar
1/4 cup tapioca flour, all-purpose flour or other pie thickener
Pinch of salt
1 teaspoon lemon juice
Preheat oven to 425 degrees F
Mix the sugar with the pie thickener in a large mixing bowl. Add the fruit, lemon juice and salt. Stir well to combine the sugar and fruit.
Fit one pastry sheet into the pie pan and place pan on a baking sheet.
Pour the filling into the pie shell.
Place the second pastry sheet on a cutting board. With a pastry cutter the sheet into 12 even lengths.
Place 6 strips on top of the pie filling and weave the second 6 over and under the strips on the pie to create a basket weave look.
Spray the strips with cooking spray and sprinkle with sugar.
Bake 45 to 50 minutes or until golden and the pie juice begins to bubble through the slits.
Let cool on the baking sheet (to catch drips).
February is not quite spring and the market selections still look like winter in most areas of the US, unless you like to buy produce from South America. However, that is not eating what is is season. So still plentiful are winter squashes, celery, leeks, fennel, cabbage, potatoes, carrots, citrus fruit and apples. Since I live in the south, spring vegetables are starting to appear but I try to keep in mind what most readers can find seasonally at this time of the year. Here are some recipes for what you can cook with these seasonal ingredients.
Stuffed Acorn Squash
To make this dish into a main entrée add a 1/2 cup cooked rice or quinoa to the filling ingredients before the second baking. This makes a great side dish for pork chops.
1 large acorn squash, halved and seeds removed
2 tablespoons maple syrup
1/4 cup fresh or frozen and thawed cranberries
1/4 cup pecans
1/2 teaspoon salt
1/2 teaspoon pepper
Preheat the oven to 375 degrees F.
Coat a shallow baking dish with olive oil and place the squash halves in the baking dish, cut side down. Place the squash in the oven and bake for 15 minutes.
Remove the baking dish from the oven and turn the squash halves upright and sprinkle with the salt and pepper.
Drizzle the maple syrup over the squash and divide the cranberries and pecans equally and fill the squash. Add 1/2 an inch of water to the baking dish and cover tightly with foil
Return the squash to the oven and bake for 50 minutes more or until tender.
Easy Skillet Potatoes
This side dish goes well with just about everything. I like to make extra because I can use the leftover potatoes in an omelet.
1 tablespoon butter
1 tablespoon olive oil
1 lb small new potatoes, unpeeled and thinly sliced
1 clove garlic, minced
1 teaspoon fried Italian seasoning
Salt and pepper to taste
Heat the butter and olive oil in a large skillet over medium heat. Arrange the potato slices across the bottom of the skillet.
Cook without stirring for 5 minutes, or until the potatoes begin to brown on the bottom. Turn the potatoes over with a wide spatula and spread them out in the skillet.
Sprinkle potato slices with the garlic, dried Italian seasoning, salt and pepper to taste. Continue cooking about 5 minutes, or until the potatoes are tender and lightly brown on the bottom.
Marinated Greek Vegetable Salad
This salad is very refreshing, especially in the winter. It has great flavor and we like it served with fish.
2 celery stalks, cut on the bias
Half a cucumber, peeled, sliced into quarters and cut on the bias
Quarter of a red onion, diced
Half a green bell pepper, sliced and cut on the bias
2 plum (Roma) tomatoes, cut on the bias
8-10 Kalamata olives
¼ cup crumbled Feta cheese
2-3 tablespoons of your favorite Greek or Italian salad dressing
¼ teaspoon dried oregano
Combine all the vegetables in a serving bowl and mix. Add the olives, feta cheese and salad dressing; mix well.
Sprinkle the top of the salad with the oregano and refrigerate for several hours or until serving time.
Agrodolce is a traditional sweet and sour sauce in Italian cuisine. Its name comes from “agro” (sour) and “dolce” (sweet) and the recipe comes from the Venetian-Jewish culinary tradition. Agrodolce is made by using sour and sweet elements, traditionally vinegar and sugar. Sometimes, additional flavorings are added, such as wine, fruit (raisins) or even chocolate.
This dish goes well with grilled meats.
Makes 4 to 6 servings.
10-12 oz carrots, peeled
1 1/2 tablespoons extra-virgin olive oil
1/2 teaspoon coarse salt
2 tablespoons minced onion
1 teaspoon honey
1 tablespoon red wine vinegar
1/4 teaspoon freshly ground black pepper
2 tablespoons fresh herbs (optional)
Cut the carrots in half crosswise, then slice into lengthwise sticks, stack the carrots on top of each other and finely slice into matchsticks or shred on the large holes of a grater.
Place the carrots, olive oil, 1/4 teaspoon of the salt and 1/3 cup water in a large saucepan over high heat. Bring to a boil and cook until the water has evaporated, about 7 minutes.
Stir in the onion and cook for 1 minute. Add the honey and mix. Add the vinegar, pepper and remaining 1/4 teaspoon of salt and stir until there is a glaze coating the carrots, about 30 seconds.
Remove from the heat and stir in the herbs, if desired. Place in a serving dish and serve at room temperature.
Sautéed Fennel and Leek
This side dish goes well with oven roasted chicken, grilled fish or sausage.
If you want a heartier side dish, add one peeled baking potato, sliced thin, to the fennel in the skillet and cook along with the fennel before adding the remaining ingredients.
2 tablespoons olive oil
1 fennel bulb, top removed cored and sliced thinly
1 teaspoon dried Italian seasoning
1 large leek, tough greens removed cleaned and sliced into 1/2-inch pieces
Salt & freshly ground black pepper
1 teaspoon lemon zest
1 tablespoon butter
Heat the oil in a medium-sized skillet over medium heat; add the fennel (and potato slices if using), cook, stirring occasionally until translucent, about 10 minutes.
Add leeks and Italian seasoning. Season with salt and pepper to taste; cook 10 minutes more.
Stir in lemon zest and butter; adjust seasonings and serve.
The earthy flavor of cauliflower is the perfect complement to pasta. Adding vegetables to pasta stretches the pasta and adds more nutrients to your diet. Though cauliflower has a bland taste on its own, it is a highly regarded vegetable. In Italian cuisine, cauliflower is often paired with pasta because it absorbs flavor from the spices and sauces used in preparing the recipes.
According to research studies, water boiling and blanching have the biggest impact on reducing cauliflower’s nutrients. These methods cause significant losses of protein, mineral and phytochemical nutrients after five minutes of boiling. Instead, cauliflower kept its nutrients most intact when microwaved or gently stir fried. The very best method for cooking cauliflower seems to be gently sautéing it on the stove top, with a bit of water, broth, lemon juice or a healthy source of fat which can make its nutrients more absorbable. Of course eating it raw, perhaps dipped in some healthy hummus or another type of dip, also preserves its nutrients.
Since cauliflower is in season now, I try to think of a variety ways to cook this great vegetable and combining it with pasta is a family favorite. This recipe can be used with any vegetable that is in season.
Cauliflower Pasta with Sun-Dried Tomato Sauce
- 1 tablespoon olive oil
- Half a large onion, diced
- 2 garlic cloves, minced
- 8-10 sage leaves, sliced
- 1 head of cauliflower, trimmed and cut into small florets
- 2 tablespoons tomato paste
- ½ cup of pureed sun-dried tomatoes packed in oil
- ½ cup white wine
- Kosher salt and black pepper to taste
- ½ teaspoon crushed red pepper flakes
- ½ cup chopped parsley
- ½ cup diced Italian Fontina cheese
- 1 lb short pasta, preferably with ridges (I used trofiette – short, twisted spaghetti shape)
In a large skillet cook the onion and garlic in the oil until the onion is tender. Add the sage and cauliflower and season with salt and pepper. Cook until the cauliflower softens a bit. Don’t overcook cauliflower or it loses its taste and nutrients.
Add the tomato paste and wine and cook for a few minutes. Stir in the sun-dried tomato puree and crushed red pepper. Heat gently.
Boil a large pot of salted water and cook the pasta until al dente. Reserve 1 cup of the pasta water. Drain the pasta and add to the skillet with the reserved pasta water. Stir well. Turn the pasta out into a large serving bowl and add the parsley and cheese. Stir well and serve.
Cucumber Fennel Salad
- 1 large cucumber, peeled, halved lengthways, deseeded and cut into thin half moons
- ¼ red onion, thinly sliced
- 1/4 fennel bulb, thinly sliced
- ¼ cup oil cured Italian olives
- 1 tablespoons lemon juice
- 1 tablespoons olive oil
- 3/4 teaspoon fresh oregano
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
In a medium salad bowl whisk the dressing ingredients together. Add the remaining ingredients and mix well. Cover the dish and refrigerate until well chilled.
The holidays will be here soon and these veggies will be just right for entertaining. Pickled vegetables are a great accompaniment to a cheeseboard.
Just about any vegetable — and some fruits — can be pickled. All you need is vinegar, water, sugar, salt and some dry seasonings and herbs.
Don’t be afraid to get creative! Even unusual veggie choices — like Brussels sprouts, green beans, fennel, pearl onions and okra — are surprisingly good pickled.
You can enjoy them as an appetizer, a light snack or as a side to an entrée. But if you’re looking for different ways to use them, here are some suggestions:
- In Bloody Marys
- On pizza
- As a bed for grilled fish
- For an omelet side
- On a sandwich
- In a salad
What is your favorite way to serve pickles and relish?
Pickled Mixed Vegetables
I prefer to use firm vegetables for pickling.
- Cauliflower, cut into florets
- Bell Pepper (all colors), cut into chunks
- Carrots, cut into diagonal slices
- Celery, cut into diagonal slices
- Fennel, cut into small chunks
- Green Beans, trimmed but left whole
- Radishes, cut into thick slices
To Make 2 Quarts
Fresh raw vegetables from the list above to fill 2 quart size mason jars (about 6-7 cups). For this batch, I used carrots, cauliflower, fennel, green beans and celery.
- 4 cups vinegar (White Distilled or Apple Cider)
- 1 cup water
- 6 tablespoons sugar
- 6 tablespoons Kosher salt
- 3 tablespoons mustard seed
- 1 1/2 teaspoons black peppercorns
- 1 tablespoon coriander seeds
- 6 cloves garlic, sliced thickly
Prep the vegetables.
Bring the water, vinegar, salt and sugar to a boil in a small pot.
Divide the garlic and whole spices among the jars and then add the vegetables, packing them in. Leave about an inch of space at the top of the jar.
Using a funnel, carefully pour the hot liquid into the jars, making sure to submerge all the vegetables, pressing down on them with the end of a wooden spoon.
You may be able to add a few more veggies at this point, just make sure the liquid completely covers the vegetables by at least a half-inch.
Cover and turn the jars over on the counter covered with a kitchen towel for about 30 minutes to seal the lids. Turn the jars upright and let sit on the counter to cool for an hour or two.
Place the jars in the refrigerator. These will taste good after 6-8 hours, but much better after a couple of days. Keeps for several months.
Cucumber Pickle Relish
Makes 2 cups
- 3/4 cup cider vinegar
- 1/4 cup sugar
- 2 teaspoons mustard seeds
- 1/2 teaspoon ground turmeric
- 1 clove garlic, finely chopped
- Pinch crushed red chili flakes
- 1 teaspoon Kosher salt
- 6 small cucumbers (about 2 pounds total), peeled, seeded and finely diced
- 1/2 cup finely diced red onion
Combine the vinegar, sugar, mustard seeds, turmeric, chili flakes and salt in a large saucepan and bring to a boil over high heat. Add the cucumbers and onion and return to a boil.
Remove the pan from the heat and allow to cool. Transfer the relish to jars and refrigerate at least 2 hours to let the flavors blend. Will keep in the refrigerator for 2 weeks or freeze for future use.
A quick dinner isn’t so quick, if you’re stuck washing a dozen pots and pans when you’re through. To me, nothing is worse than facing a mountain of dishes in the sink when dinner is over.
However, here is one solution – cook everything on a foiled-covered baking pan. This method ensures you won’t get stuck in the kitchen and it produces a great tasting dinner.
Orange Flavored Baked Chicken, Onions and Potatoes
The recipe is easily doubled or tripled depending on how many diners are at your table.
- 1 orange
- 2 tablespoons extra-virgin olive oil
- 1/2 teaspoon kosher salt, plus more as needed
- 1/4 teaspoon. dried chili flakes
- 4 small potatoes, peeled and halved
- 1 small onion, cut into 1/2-inch-thick slices
- One large sprig of fresh rosemary, leaves minced
- 4 boneless chicken thighs (about 6 oz. each), trimmed of excess fat and skin removed
- 3/4 to 1 cup panko bread crumbs
Heat the oven to 425°F. Cover a rimmed baking sheet with foil and coat with cooking spray.
Finely grate 1 teaspoon orange zest and squeeze 1 tablespoon of orange juice from the orange. Stir together the juice, zest, oil, salt and the chili flakes in a small bowl.
Place the potatoes and onions on the baking sheet and brush them, on all sides, with some of the orange mixture.
Place the chicken in a medium bowl and pour the remaining oil mixture over the chicken thighs. Turn to coat well. Dredge the chicken in the panko crumbs, pressing the crumbs into the chicken.
Place the chicken on the foiled-lined baking sheet and sprinkle the thighs and vegetables lightly with salt and pepper. Sprinkle the vegetables and chicken with the minced rosemary.
Note: The recipe can be prepared ahead up to this point and refrigerated until time to cook dinner.
Place the pan in the preheated oven and roast for 20 minutes. Turn the potatoes and onions over. Continue to roast about for 20 minutes more, until the chicken is crisp and golden and the potatoes are lightly browned in spots.
When the chicken is done, remove the potatoes and onions to serving plates and top with the chicken.
Remove the foil from the pan, carefully, and guess what……no pan to wash tonight.
Cucumbers in Sour Cream Dressing
Note: Salting the cucumbers draws out excess moisture and helps keep the salad from getting watery.
Makes 2 servings
- 1 large cucumber, peeled and halved lengthwise
- 1 teaspoon kosher salt
- 1/3 cup sour cream
- 1 scallion, white and green parts, sliced
- 2 tablespoons white wine vinegar
- 1 tablespoon agave syrup or honey
- 1 tablespoon chopped fresh dill
Scoop out the seeds from the halved cucumbers with a spoon and slice into ¼ inch thick half-moons.
Place cucumber and scallion slices in a colander; sprinkle with salt, tossing to coat. Let stand for 15 minutes, then rinse and pat dry with paper towels.
Combine the remaining ingredients in a mixing bowl. Add the cucumber and scallion slices and toss to coat.
Let salad stand for at least 5 minutes before serving, or chill in the refrigerator until serving time.