- 1 onion
- 4 cloves garlic
- 2 tspn parsley
- 2 tspn oregano
- 1/4 tspn pepper
- 1 box frozen spinach or fresh spinach
- 4 cups chicken broth (or veg)
- 2 cans diced tomatoes
- 2 cups water
- whole wheat tortellini
- Optional add ins: carrots, zucchini, green beans
Key ingredient #2 and 3: Gorgeous winter fruit like organic granny smith apples and my favorite little jems…pomegranate seeds.
Key Ingredient #4: Roasted sweet potatoes. Because what holiday is complete without these beautiful spuds?
- 1 cup dry quinoa, cooked according to directions on the box
- 3 small sweet potatoes peeled, cubed
- 1 stalk of brussel sprouts, cleaned, halved
- 2 granny smith apples, chopped
- Seeds from 1 small pomegranate
- 1/2 cup toasted pecans
- crumbled goat cheese
- Apple Cider vinaigrette, recipe follows
Now on to the Latkes. I went out to get all the ingredients for these latkes, and as I was about to get started, I reazlied I had no mechanism to shred the vegetables. Kind of a problem. So what did I do? I sat down with a knife and cut tiny little pieces of potato and zucchini to get as close to “grated” as possible. An hour and some sore hands later, I was ready to make latkes. I mixed mine with egg, whole wheat flour, panko bread crumbs, and parmesan for an extra twist. I pan “fried” them in about 1 tablespoon of olive oil supplimented with some olive oil spray because I was worried they would stick. Despite the lack of shredder and large quantaties of oil, these browned up beautifully.
And while I had originally planned to make some homemade apple sauce with the four apples in my fridge, after the shredding incident (or should I say lack-there-of), I needed something low maintenance. Good thing I had a jar of motts from last time I baked!
3 1/2 to 4 1/2 pounds chicken necks, backs and wing (I just used a whole 3.5 pound chicken. For first timers like me, don’t forget to check if there’s a liver inside the chicken and take that out)
- 3 celery ribs, cut into big chunks
- 3 carrots, scrubbed and cut into big chunks
- 2 parsnips, scrubbed and cut into big chunks
- 2 onions, unpeeled and quartered
- 1 head garlic, cut horizontally in half
- 1 Turkish or 1/2 California bay leaf
- 1 tablespoon black peppercorns
- 1 tablespoon Kosher salt
- 4 quarts cold water
- I also put in a big hadful of parsley to add a fresh, herby flavor
Bring all ingredients to a boil in an 8- to 10-quart heavy pot. Skim froth every half hour or so. Reduce heat and gently simmer, uncovered for 3 hours.
Pour stock through a fine-mesh sieve into a large bowl and discard solids. If using stock right away, skim off and discard any fat. If not, cool stock completely, uncovered, before skimming fat, then chill, covered.
For the Mazto balls: I used my grandmother’s ancient recipe. Passed down to my mother. It goes like this: buy a box of Manischewitz Matzo Ball Mix, and follow the instructions exactly.
- 1 medium baking potato (shredded)
- 1 large or 2 small zucchini (shredded)
- 2 tablespoons whole wheat flour
- 1/4 cup panko bread crumbs (or any kind of bread crumbs you have)
- 1 egg + 1 egg white
- 3 tablespoons of grated parmesan cheese
- salt and pepper to taste
- olive oil/spray for cooking
- Apple sauce for garnish
- Ingredients for the Oatmeal:
- 2 cups water
- 1 cup apple cider
- 1 cup fat-free milk
- 1/4 cup loosely packed brown sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 1/2 cups steel-cut (Irish) oats
- Cooking spray or butter for searing
- Topping Ideas: fresh fruit (banana, pear, apple, berries), dried fruit (cranberries, raisin, apricots), nuts (pecans, almonds, hazelnuts)…the possibilities are ENDLESS!
8 corn tortillas
1 tablespoon(s) olive oil
1/2 teaspoon(s) minced garlic
1/2 teaspoon(s) ground cumin
3/4 pound(s) medium shrimp, peeled and deveined
1/4 teaspoon(s) salt
1/4 teaspoon(s) pepper
1 tablespoon(s) fresh lime juice
(I added a 1/2 teaspoon of chili powder to the mix for a kick)
1 small Hass avovado, peeled, pitted, and finely diced
- Salsa: Heat corn in a dry large nonstick skillet over high heat and cook, tossing corn frequently, 4 minutes or until lightly charred in spots. Add tomatoes and onions; cook 2 minutes. Transfer to a medium bowl. Stir in cilantro and lime juice. Keep salsa warm.
- Tacos: Stack tortillas and wrap in damp paper towels. Place in microwave.
- Heat oil, garlic, and cumin in a large nonstick skillet over medium heat. Add shrimp, salt, and pepper and cook 3 to 4 minutes, tossing several times until shrimp are firm and cooked through; remove from heat and toss with lime juice.
- While shrimp cook, steam tortillas in microwave on high 1 to 2 minutes or until softened. Fill each tortilla with 6 or 7 shrimp and top with warm corn salsa and diced avocado.
- three 15 1/2 ounce cans black beans (about 4 1/2 cups), rinsed and drained
- 1 cup drained canned tomatoes, chopped
- 1 1/4 cups chopped onion
- 1/2 cup minced shallot
- 4 garlic cloves minced
- 1 tablespoon plus 2 teaspoons ground cumin
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 3 tablespoons olive oil
- 4 cups beef broth (I used vegetable to keep this vegetarian)
- a 16-ounce can pumpkin pureé (about 1 1/2 cups)
- 1/2 cup dry Sherry
- 3 to 4 tablespoons Sherry vinegar
- Garnish: toasted pumpkin seeds (pepitas) and cojita cheese or queso fresco
- In a food processor coarsely pureé beans** and tomatoes.In a 6-quart heavy kettle cook onion, shallot, garlic, cumin, salt, and pepper in olive oil over moderate heat, stirring, until onion is softened and beginning to brown. Stir in bean pureé. Stir in broth, pumpkin, and Sherry until combined and simmer, uncovered, stirring occasionally, 25 minutes, or until thick enough to coat the back of a spoon. Just before serving, add vinegar and simmer soup, stirring, until heated through. Season soup with salt and pepper. Serve soup garnished with sour cream and toasted pumpkin seeds.
It happens every year. The temperature drops into the 40’s, I’m starting to see my breath in the air on my walk to work, and I’m fighting the transition from my wool coat to my giant puffy coat to delay my inevitable metamorphisis into the Michelin Man. And right around this time, I start craving italian food. Warm, tomatoey, comforting, and hearty. The problem with Italian though, is that it often is accompanied by a mountain of pasta or a puddle of oil or a layer of cheese. My goal with this recipe was to make a quick, easy, lighter Italian meal that would still fulfill my craving. Think that looks like pasta under that ratatouille? Think again.
If baking whole squash, then pierce the flesh all over with a fork. Bake for 1 hour in a 375F oven. Once tender, cool for few minutes till you can handle it, chop it into half, scoop out the seeds and prepare just as above.
If baking already cleaned and chopped pieces, place them rind side up and bake for 20-30 minutes (or until tender) in 375F oven.
Method – Microwave
You can cook the whole squash in a microwave. But make sure you pierce it with a fork to avoid it bursting inside the m/w. Placing smaller pieces is a better bet.
Cut squash in half lengthwise; remove seeds. Place squash cut sides down on a microwave safe bowl. Cover it with a plastic wrap leaving little to create a steam vent. Cook for about 7-8 minutes (depends on m/w power and side of the squash). If you do not have carousel, then turn the dish every 3 minutes for even cooking.
My Ratatouille Recipe
- 2 cloves garlic
- 1 small box white or baby portabello (cremini) mushrooms
- 1 eggplant
- 1-2 bell peppers (diced)
- 1-2 zucchini, halved and sliced
- 1/2 jar of your favorite pasta sauce
- Other veggie options: onion, yellow squash, anything you have!
Directions: In large skillet, heat about 2 tablespoons of olive oil over medium/high heat. Add the minced garlic cloves and stir for 30 seconds. Then add your veggie groups one at a time in order of cooking time (first red peppers, then zucchini, then eggplant, then mushrooms). Wait a few minutes before adding the next group. You can also add them at the same time but then you’ll end up with crunchy peppers and mushy eggplant and mushrooms. Once veggies are cooked, add the pasta sauce and stir until it’s heated through.
Serve over spaghetti squash and garnish with parmesan and fresh basil. Enjoy!