Dessert: Cherry Frozen Yogurt

 Dessert: Cherry Frozen Yogurt

Based on a recipe from Simply Recipes

This is a lower calorie version of the recipe on which it is based.  Yogurt of any fat content can be used.  The lower the fat content of the yogurt, the more liquor is required to keep the ice crystals small, so adjust accordingly.

3 c. unsweetened, frozen cherries
2 Tbs. freshly squeezed lemon juice
1/2 c. sugar
1 1/2 c. lowfat, plain yogurt
1 1/2 oz. liquor (kirsch, vodka, amaretto, etc.)

1. Combine cherries, lemon juice and sugar in a medium pot over a medium flame.  Use a potato masher to break up the cherries as they thaw.  Once the sugar has dissolved, remove the pan from the heat and puree the contents using an immersion blender, blender or food processor.

2. Combine yogurt and cherry puree in a bowl using a whisk.  Place bowl in freezer for 20 minutes.

3. Mix alcohol into the chilled mix and pour yogurt mixture into an ice cream maker.  Process for 30 minutes.  Empty ice cream maker into a container and freeze for several hours, until frozen yogurt reaches scoopable consistency.

Main course: Chili

 

                                                    Adapted from Food.com

This version of chili is extremely quick and easy to throw together.  If necessary, this can be made entirely from pantry ingredients by substituting 3 Tb. onion flakes for fresh onion, 1/2 tsp. garlic powder for fresh garlic, and 1/2 tsp. cayenne pepper for the jalapeno.

1 Tb. cooking oil
1/2 medium yellow onion, finely chopped
2 large cloves garlic, minced
1 medium jalapeno, half of seeds and ribs discarded, minced
1 16 oz. can black beans, liquid reserved
1 16 oz. can chili beans, liquid reserved
1 16 oz. can petite diced tomatoes, liquid reserved
2 tsp. chili powder
1 tsp. ground cumin
salt and black pepper to taste
1/2 tsp. sugar (optional)

1. Heat oil in a medium saucepan.  When hot, add onion and saute until onion turns translucent.  Add garlic and jalapeno and saute until jalapeno softens.  Stir in chili powder and cumin and continue stirring for 30 seconds.

2. Add both beans and the tomatoes as well as their liquid.  Stir in salt and pepper, and taste.  If the chili is too tart, add sugar.  Bring to a boil, then lower heat and simmer 20 minutes.

3. Serve over macaroni, garnished as desired.  Garnish options include shredded cheese, sour cream, salsa and cilantro.

Salad: Panzanella

Adapted from Serious Eats

This should be saved for the ripest garden tomatoes.  We eat panzanella at least once a week as summer draws to an end.

6 oz. rustic bread
1 lb. tomato
3 Tb. olive oil, divided
1/4 tsp. salt
1/8 tsp. garlic, grated on a microplane
1/2 tsp. shallot, grated on a microplane
1/2 tsp. Dijon mustard
1 Tb. wine vinegar
8 oz. fresh mozzarella, chopped into grape-sized pieces
2 Tb. fresh basil, coarsely chopped or torn
coarsely cracked black pepper, to taste

1. Preheat oven to 350 degrees F.  Cut bread into roughly 1" cubes.  Toss cubes with 1 Tb. olive oil and toast in oven until slightly dry and slightly golden, about 15 minutes.  

2. Chop tomato into bite-size chunks, toss chunks with salt, and add to a colander placed over a bowl.  Collect tomato juices for approximately 10 minutes.

3. Make a dressing by whisking together tomato juices, grated garlic and shallot, mustard and vinegar.  Gradually add remaining 2 Tb. olive oil while whisking.

4. Combine bread cubes, tomatoes, mozzarella, basil, dressing and black pepper, and allow to stand before serving until dressing has penetrated but not saturated bread cubes.

Miscellaneous: Peanut Butter

Adapted from The Kitchn

I make my own peanut butter because it's easy, it's delicious, it's inexpensive, and I have control over the quality of the ingredients.  It's also very customizable: different nuts and different sweeteners can be used, and the amount of any ingredient and the roast time can be adjusted to taste.

3 1/2 c. raw, skinned peanuts

1 Tbs. oil, plus additional as required
2 Tbs. honey
3/4 tsp. salt

1. Preheat oven to 350 degrees F.  Place peanuts on a baking tray and roast, shaking tray occasionally, until they turn lightly golden (10-15 minutes).

2. Place peanuts in a food processor, and pulse until they are mostly broken down.  Process until peanuts are about the texture of corn meal. 

3. Add oil, honey and salt.

4. Continue to process until peanut butter is nearly smooth (5-10 minutes).  If mixture does not become a smooth paste, cautiously add small amounts of oil until it amalgamates.

5. Transfer peanut butter to a jar, and keep refrigerated.

Miscellaneous: Simple Granola

Adapted from Cookie and Kate

This is a no-frills version of granola that is ready for personalization.  The recipe calls for vanilla extract, but depending on the composition of the final product, almond or coconut extract might be better.  Raw nuts or seeds, or spices such as cinnamon can be mixed in before baking. Roasted nuts or seeds, dried fruits, or shredded coconut can be mixed in after baking. Chocolate chips can be added after the granola cools.  Most often though, I use the simple version of the recipe and some fresh berries to top plain yogurt for a really excellent breakfast.

3 c. rolled oats
1/3 c. oil
1/3 c. honey (agave nectar or maple syrup can be substituted)
1/2 tsp. vanilla extract
1/4 tsp. salt

1. Preheat oven to 350 degrees F.  Add all ingredients to a bowl and mix thoroughly.

2. Empty bowl onto an oiled (or parchment or silpat lined), rimmed baking tray and distribute the oats evenly.

3. Bake about 20-22 minutes, stirring once, or until oats turn a light golden color.

4. Remove from the oven and allow to cool completely, undisturbed.  The granola will look rather pale and seem damp when first removed from the oven, but will continue to darken slightly and crisp considerably as it cools.  The granola will also clump a bit as it cools, forming chunks of varying sizes when scraped from the baking tray.

Main Course: Gnocchi

Recipe from Culinary Imagination

There was a time when I wanted to make gnocchi, but all I had on hand were red potatoes.  I knew that baking potatoes are preferred for gnocchi, but I found this recipe and decided to give it a try.  I've never gone back.  Thank you, Culinary Imagination.  Classically, gnocchi are rolled against something grooved to give them ridges that hold sauce.  I don’t find it worth the effort, but the gnocchi can be rolled along the tines of a fork before boiling if desired.  These can be sauced in any number of ways. My usual approach is to cover them with a drizzle of olive oil, a simple marinara and a scattering of fresh herbs.

2 lb. red potatoes
1 3/4 c. all purpose flour
1 large egg
1/2 tsp. salt

1. Clean potatoes, then boil with skins on until easily pierced with a fork.  When cool enough to handle, peel skin.  Put peeled potatoes through a ricer, and spread out to finish cooling.  When riced potatoes are cool, gather the potato into a mound, leaving a cavity in the center.

2. Put flour and salt in the cavity and then break egg on top.  Using a fork, whip egg until white and yolk are mixed, then begin pulling flour and potato into the egg.

3. Using hands, finish incorporating all the potato, and knead until the mixture is homogenous.  Do not over knead.

4. Pull off a chunk of dough approximately the size of a lime.  Roll dough into a rope of about 1" thickness. Cut rope into chunks of about 1" length.  Continue until all dough has been portioned.

5. Place gnocchi, about a dozen at a time in a large pot of salted, boiling water.  Gnocchi are cooked when they rise to the surface.  Remove floating gnocchi, sauce and serve.

Soup: Lentil Barley

Adapted from a recipe by Chocolate Covered Katie

Chocolate Covered Katie calls her version of this the best lentil soup recipe.  I think my tweaks might just take it up a tiny notch!


3/4 c. brown lentils
2 bay leaves
1 Tbs. cooking oil
1/2 large onion, diced
1 medium stalk celery, diced
1 can (14.5 oz.) diced tomatoes, drained
16 oz. vegetable broth
1 medium carrot, diced
1/4 c. pearl barley
3/4 tsp. dried rosemary, finely minced
2.5 oz. baby spinach, tough stems removed and leaves coarsely chopped
salt, black pepper


1. Prepare lentils by boiling with bay leaves in 3 c. water, until lentils just start to become tender (about 20 minutes).  Drain and discard bay leaves.

2. Heat a large saucepan over medium high flame.  Add oil, onion and celery.  Cook, stirring, until onion becomes pale gold.  Add tomatoes and broth.  Puree contents of saucepan with an immersion blender until completely smooth. 

3. Add cooked lentils, carrot, barley and rosemary.  Bring to a simmer, cover, and simmer until barley is tender (about 25 minutes).

4. Add spinach and stir until wilted.  Thin with water to desired consistency.  Add salt and pepper to taste.