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.

Miscellaneous: Cold Black Tea

This is my favorite summer drink.  The baking soda helps to combat cloudiness.  Feel free to sweeten to your taste.  This is meant to be drunk cold, from the refrigerator.  If you prefer it over ice, brew the concentrate with more leaves.

4 Tbs. (25 gm) loose black tea
2 c. boiled water, plus 48 oz. room temperature water
pinch baking soda

Steep tea in boiled water for 15 minutes.  Strain into a 64 oz. container.  Add baking soda and remaining water.  Refrigerate until chilled.

Soup: The Quickest Tomato Soup

Based on http://www.eatingwell.com/recipe/252606/quick-tomato-soup/

Even if there's nothing in the fridge, you probably have everything you need in your pantry to have this soup on the table in about half an hour.  And it is so good!

1 Tbs. olive oil
3 cloves garlic, finely minced
1 tsp. dried herbs (such as oregano, basil, marjoram, rosemary, thyme or a combination)
1/4 tsp. crushed red pepper flakes
1 15 oz. can no salt added diced tomatoes
2 15 oz. cans no salt added tomato sauce
2 tsp. sugar
1 c. vegetable broth (or substitute water)
1 12 oz. can low-fat evaporated milk (or substitute fresh milk)
salt/pepper to taste

1. In a large pot, heat olive oil over a medium-high flame.  Add garlic, herbs and chili flakes and stir until the garlic no longer smells pungent, about 1 minute.

2. To the pot, add the diced tomatoes and their juice, the tomato sauce, sugar and vegetable broth.  Bring to a boil, then lower the heat and simmer 20 minutes.

3. Several minutes before serving, add evaporated milk and heat gently. Do not allow to boil. Adjust seasoning if necessary.

Side Dish: Black Bean and Corn Salad

When sweet corn is at its best, I prefer not to cook it.  Of course, one could boil the ears for a couple of minutes if desired.  And although roasting the bell pepper adds a subtle, smoky touch, using fresh bell pepper instead would save a bit of preparation time.

1 large red bell pepper
2 medium ears sweet corn, kernels stripped from cob
1 15 oz. can black beans, rinsed well
3 Tbs. shallot (about 1 large), finely minced
3 Tbs. cilantro leaves, finely minced

Dressing:
3 Tbs. fresh lime juice (about 2 limes)
1 Tbs. agave nectar
1/4 tsp. ground cumin
1/4 tsp. salt
1/4 c. salad oil of choice

1. Remove stem end of bell pepper, cut lengthwise and remove seeds and ribs.  Place pepper halves skin side up on a foil covered baking sheet and press as flat as possible.  Place under a broiler for about 10 minutes, until the skins are thoroughly blackened and blistered.  Remove from broiler, fold edges of foil around pepper to make a pouch, and allow to cool.  Remove and discard skins.  Cut pepper flesh into 1/4" dice.

2. Combine bell pepper, corn, beans, shallot and cilantro in a medium bowl.

3. Prepare dressing by combining lime juice, agave nectar, cumin and salt with a whisk. Continuing to whisk, add oil in a thin stream until it emulsifies into the consistency of heavy cream.  (This may not require the full 1/4 c. of oil.)  Taste and adjust seasoning.

4. Pour dressing over salad and serve.

Miscellaneous: Chia Seed Pudding

This recipe is ripe for substitutions.  Switch up the type of milk, the type of nut butter, the type of sweetener, the type of extract.  If you're a chia seed lover, it's all good.

1/4 c. chia seeds
1 c. unsweetened almond milk
3 Tbs. almond butter
1 Tbs. agave nectar
1/4 tsp. vanilla extract
pinch of salt

1.  Whisk together the ingredients in a medium bowl.  Place, covered, in the refrigerator.  Whisk a couple more times within the first hour.

2. Refrigerate at least 12 hours.  Serve plain or topped with berries.

Main Course: Sweet and Sour Eggplant and Chickpeas

Borrowed almost intact from Martha Rose Shulman

This dish makes me weak at the knees.  I've heard that if pomegranate molasses is hard to source, you can make your own by reducing pomegranate juice until it reaches molasses consistency.

1 medium to large eggplant, halved lengthwise and cut into 1/2" slices
2+ Tbs. olive oil
2 large cloves garlic, minced
1 15 oz. can diced tomatoes, drained
1 tsp. sugar
2 Tbs. pomegranate molasses
1 15 oz. can chickpeas, drained
salt and black pepper to taste
2 Tbs. flat leaf parsley, minced

1. Preheat oven to 450 degrees F.  Line a baking sheet with foil and spray or brush with olive oil.  Place eggplant slices onto foil and spray or brush their upper surfaces with olive oil.  Bake for 20 minutes, or until the eggplant is lightly browned.  Remove baking sheet from the oven, and fold and crimp the foil to form a pouch around the roasted eggplant.  Allow to steam 20 minutes.

2. Heat 2 Tbs. olive oil over medium high heat in a large, lidded skillet.  Add garlic and cook about 30 seconds.  Stir in tomatoes, sugar, salt and pepper.  Mash tomatoes lightly with a fork until they break down somewhat.  Bring to a simmer and simmer uncovered for 10 minutes.

3. Add eggplant, pomegranate molasses and chickpeas to the skillet.  Cover, reduce heat to low, and simmer 20 minutes, stirring occasionally, until eggplant becomes very soft and begins to fall apart.  Adjust seasoning as necessary.

4. Serve over brown rice, topped with minced parsley.

Main Course: Broccoli Pesto

This is great over pasta, or stuffed into shells, or rolled into cooked lasagne sheets that are then baked with tomato sauce and cheese until bubbly.

12 oz. broccoli florets, steamed
6 oz. silken tofu
6 cloves garlic, roasted
1 Tbs. fresh oregano leaves
1/3 c. Romano cheese, grated
vegetable broth, as needed
1/2 tsp. salt
black pepper to taste

1. In a food processor, combine broccoli, tofu, garlic and oregano.  Pulse until thoroughly combined.

2. Add cheese, salt and pepper, and process continuously until a smooth texture is achieved.  Add small splashes of broth if required for mixture to incorporate.

Miscellaneous: Peanut Butter Banana Dog Treats

Based on a recipe from Allrecipes

If you want to get fancy, this dough can be rolled, cut into shapes and brushed with egg white before baking.  But, frankly, the dog is pretty excited by these even without the extra effort.


1 egg
1/3 c. peanut butter
1 ripe banana, peeled
1 Tbs. honey
1 c. whole wheat flour
1/2 c. oatmeal

1.  Preheat oven to 300 degrees.

2. Puree egg, peanut butter, banana and honey.

3. Mix flour and oatmeal in a bowl, then mix in wet ingredients until incorporated.  Pinch off balls of dough, then flatten between palms.

4. Place on silpat lined or lightly oiled baking sheet and bake until brown on undersurface.  Flip and continue baking until brown on the second side, about 30 minutes all together.

Miscellaneous: Not Cheese Sauce

Based on a recipe from OhSheGlows

No, it doesn't taste like cheese.  But it's a good substitute in recipes that call for cheese sauce if you're avoiding dairy.  And with all that nutritional yeast and squash, it's got to be better for your diet than an actual cheese sauce.  Once, when I couldn't lay hands on squash, I drained and pureed a can of carrots-- now I know what canned carrots are good for!

2 Tbs. margarine
1 1/2 c. vegetable broth
2 Tbs. corn starch
1/2 tsp. garlic powder
1/2 c. nutritional yeast
3 tsp. Dijon mustard
2 c. canned or defrosted frozen winter squash puree (such as butternut or pumpkin)
salt and pepper to taste

1. Melt margarine in a small pot over medium heat.

2. Whisk together broth, corn starch, garlic powder, nutritional yeast and mustard.  Add to pot and whisk until mixture thickens.

3. Stir in squash, salt and pepper.

Main Course: Thai Style Smoky Eggplant and Tofu

Processed with Subjective iPhone photo processing app

Adapted from a recipe from the Thai Kitchen

A light and delicious meal for warmer weather. No special trip to the Asian market is really required here: the more usual eggplant and sweet basil will stand in for the Japanese and Thai varieties with no problem.  And bottled chile sauce will work just fine if making it from scratch is one step too many.

1 lb. Japanese eggplants
2 Tbs. soy sauce
1 Tbs. brown sugar
juice of 1/2 lime
1 Tbs. Thai chile sauce*
1 Tbs.  cooking oil
2 small shallots, thinly sliced
3 large cloves garlic, grated or minced
8 oz. firm tofu, drained and cubed 1/2"
1/4 c. Thai basil, thinly sliced
4 oz. grape tomatoes, quartered

1. Char eggplants over a gas flame, turning frequently, until skin blackens.  Alternatively, place eggplants on a lightly greased baking sheet under the broiler, turning frequently, until skin blackens.  Allow eggplants to cool, then peel skin and chop flesh into 1/2" cubes.  Set aside.

2. Combine soy sauce, brown sugar, lime juice and chile sauce.  Set aside.

3. Heat oil in a large skillet and saute shallots over medium high heat until they are translucent.  Add garlic and cook until it no longer smells raw, about 1 minute.  Add eggplant and sauce and cook until eggplant has absorbed sauce.  Stir in tofu, basil and tomatoes.  Serve over rice.


*Thai Style Chile Sauce

Adapted from a recipe by Not Quite Nigella.

1 c. organic sugar
1 c. plus 2 Tbs. water
1/2 c. rice vinegar
3 cloves garlic, grated or finely minced
2 birdseye chiles, chopped fine
2 Tbs. corn starch

Boil sugar, 1 c. water, vinegar, garlic and chiles for 10 minutes.  Mix cornstarch and remaining 2 Tbs. water, add to pot, and stir until sauce thickens.  Puree with stick blender.

Main Course: Collard-wrapped Black eyed peas and Peanuts

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Adapted from a recipe from "The World in Your Kitchen", by Troth Wells

The recipe this is taken from does not include the collard greens.  While the original dish is absolutely delicious, it's not very pretty, so I've opted to hide it inside emerald green collards.

12 large leaves collard greens
3 Tbs. cooking oil
1 small to medium yellow onion, chopped
1 15 oz. can diced tomatoes
1 15 oz. can black eyed peas, drained and rinsed
1 c. raw peanuts, coarsely chopped
1/2 tsp. salt

1. Wash the collard greens and cut the main rib from the center of each leaf.  Bring a large pot of water to the boil, and boil the greens for 5 minutes, or until bright green but tender.  Drain and allow to cool while preparing the filling.

2. Heat oil over medium high heat in a large skillet.  When hot, add onion and saute until the onion has begun to turn golden.

3.  Add tomatoes with their liquid and peas to the skillet.  Using a potato masher, coarsely mash the tomatoes and peas.  Stir in peanuts and salt and allow to simmer several minutes.  Remove from heat.

4. Place a collard leaf with the bottom edge toward you and central cut edges overlapped.  Put 1/4 to 1/3 c. filling near the bottom edge of the leaf.  Fold the bottom edge of the leaf over the filling and roll it away from you, tucking in the edges as you roll.  Continue with remaining leaves and filling.

Main Course: Sweet Potato Chickpea Stew

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Adapted from a recipe by Annie Bond

The saffron is nice, but if unavailable, unessential.

3 Tbs. cooking oil
1 medium yellow onion, finely chopped
1 15 oz. can chickpeas, drained and rinsed
2 large sweet potatoes, peeled and cut into 1/2" chunks
3/4 c. fresh cilantro leaves, minced
1/2 c. vegetable broth
3 Tbs. fresh lemon juice
1/8 tsp. saffron filaments
1 tsp. salt
1 tsp. black pepper

1. Heat oil in a skillet over medium high heat.  Add onions and saute until lightly golden.

2. Add remaining ingredients to skillet, lower heat to medium low, cover, and cook until the sweet potatoes are tender, about 20 to 30 minutes.

Breakfast: Cheese Drop Biscuits

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Like any drop (spooned from a wet dough almost a batter) biscuit recipe, this one is very robust and you can change almost anything.  Prep time 4 minutes.

1 c. flour (we usually use half all purpose half whole wheat)
6 gm. salt (about 1 tsp.)
1 tsp. baking powder
120 gm. grated Cheddar (or anything you would put in a grilled cheese sandwich) cheese (approximately 1/2 c.)
water
Optional: herbs and pepper

Mix the dry ingredients and herbs and pepper if using, then mix in the cheese.  Add water until you have a wet dough (thick oatmeal consistency, so it barely holds its shape).  Spoon 2"-ish spheres onto non-stick pan.  Bake at 400 degrees F until the cheese melting out of the bottom browns.

Appetizer: Caponata

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adapted from The Italian Dish

This is best at room temperature and even better with a sprinkling of toasted pine nuts.

3 medium eggplants, cubed
6 Tbs. olive oil
1 large onion, chopped
1 15 oz. can diced tomatoes, drained
1/2 c. green Italian olives, pitted and sliced
3 Tbs. capers
1/3 c. red wine vinegar
2 Tbs. sugar
salt, pepper to taste

1. Preheat oven to 400 degrees F.

2. Toss eggplant cubes with 3 Tbs. olive oil and spread onto a baking sheet lined with aluminum foil.  Roast 25 minutes.

3. Add remaining 3 Tbs. olive oil to a large skillet over medium high heat.  Saute onion until it begins to turn golden, about 5 minutes.  Add tomatoes and continue to cook for about 5 minutes.  Add olives, capers, vinegar and sugar and simmer 15 minutes.  Remove from heat, add eggplant and salt and pepper to taste.