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Grandma Jeanette’s Amazing German Red Cabbage

Grandma Jeanette’s Amazing German Red Cabbage

Prep Time 30 mins
Cook Time 1 hr 20 mins
Total Time 1 hr 50 mins
Servings 4

Ingredients
  

  • 2 tbsp. butter
  • 5 cups shredded red cabbage
  • 1 cup sliced green apples
  • 1/3 cup apple cider vinegar
  • 3 tbsp. water
  • 1/4 cup white sugar
  • 2 1/4 tsp. salt
  • 1/4 tsp. black pepper
  • 1/4 tsp. ground cloves

Instructions
 

  • Place butter, cabbage, apples, and sugar into a large pot. Pour in the vinegar and water, and season with salt, pepper, and clove.
  • Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer until the cabbage is tender, 1 1/2 to 2 hours.
Keyword Apple Cider Vinegar, Green Apples, Red Cabbage
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Fingerling Potato and Leek Pizza

Fingerling Potato and Leek Pizza

Ingredients
  

  • 1/2 cp thinly sliced fingerling potatoes
  • 1 tbsp. garlic oil divided (recipe follows)
  • 8 oz. pizza dough (recipe follows)
  • 4 cloves garlic
  • 1/4 cup diced bacon cooked until crisp and drained
  • 1/4 cup thinly sliced leeks
  • 1/4 cup blue cheese
  • 1/4 cup freshly grated Parmegiano-Reggiano cheese
  • 1 tsp. red pepper flakes
  • Sea salt

For the Garlic Oil & Confit

  • cloves from 2 heads of garlic peeled
  • 2 cups canola oil
  • 1 sprig rosemary

For the Pizza Dough

  • 1 1/2 cups cold water
  • 1/4 tsp. dry yeast
  • 3 1/3 cups unbleached bread flour divided
  • 2 tsp. kosher salt

Instructions
 

  • Place a pizza stone on the lower rack of the oven and preheat to 500°F.
  • Add potatoes and two teaspoons garlic oil into a bowl and toss to combine. Spread potatoes on a sheet pan and roast in oven until tender, about 20 minutes.
  • Roll or hand toss pizza dough to 12 inches in diameter. Using the back of a spoon, spread the remaining garlic oil evenly onto the dough, leaving a one-inch margin around the edges. Scatter garlic confit, bacon, potatoes, and leeks over oil. Top with cheeses, red pepper flakes, and a light sprinkling of sea salt. Bake directly on the pizza stone until the crust is crispy and cheese is golden brown and bubbly, about seven to10 minutes.

For the Garlic Oil and Confit

  • Combine all ingredients in a small saucepan. Gently simmer over medium-high heat until garlic is fragrant and tender, about two to four minutes. Remove and discard rosemary. Set pan aside to cool. Store garlic confit and oil together in a sealed container. They will keep for up to two weeks in the refrigerator.

For the Pizza Dough

  • Combine water and yeast in a large mixing bowl and set aside for two minutes.
  • Sprinkle three cups of flour into water and yeast mixture. Stir to combine until all the ingredients come together to forma sticky dough. Let dough rest for two minutes, then sprinkle salt over the dough and mix until incorporated.
  • Dust a clean work surface lightly with remaining flour. Turn dough out onto the surface and knead by hand for two minutes. Let it rest for one minute, then knead again for two minutes. Repeat this process until the dough is smooth, adding a light dusting of flour to the work surface as needed, about eight to 10 minutes total.
  • Allow dough to rest in a covered bowl overnight(or up to three days) in the refrigerator. Remove at least one hour before using.
Keyword Fingerling Potatoes, Garlic, Leeks, Rosemary
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Creamy Butternut Squash Potato Soup

Creamy Butternut Squash Potato Soup

Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Servings 5

Ingredients
  

  • 2 tbsp. olive oil
  • 1 onion chopped
  • 1/8 tsp. curry powder
  • 1/8 tsp. crushed red pepper
  • 1/2 tsp. salt
  • 1/8 tsp. black pepper
  • 1 large idaho potato chopped
  • 1 lb butternut squash chopped
  • 3 cups vegetable stock
  • grated parmesan cheese optional

Instructions
 

  • In a medium soup pot, heat oil on medium heat. Add the chopped onion.
  • Sauté the onion for 5 minutes. Then add in the curry powder, salt, red pepper, and black pepper.
  • Add the chopped potato and butternut squash. Add 3 cups of vegetable broth. Cover with lid.
  • Bring to boil, reduce heat and simmer for 20 minutes. Turn off heat. Allow to cool down. Taste for salt, and season with salt to taste.
  • Carefully transfer to a blender or food processor in thirds and place a kitchen cloth over the lid to hold it down while you blend at low speed. This is because when blending hot liquids, the heat may cause the lid to pop off, so please be careful. Transfer liquid back to the pot.
  • Ladle the soup into bowls. Garnish with chopped parsley. The soup should be thick and creamy. If too thick, you may add in a little water.
  • Optional: serve with some freshly cracked black pepper on top, or with some grated Parmigiano-Reggiano cheese and serve!
Keyword Butternut Squash, Onion, Potatoes, Vegetable Stock
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Butternut Squash Leek and Gruyere Tart

Butternut Squash Leek and Gruyere Tart

Prep Time 20 mins
Cook Time 1 hr
Total Time 1 hr 20 mins
Servings 7

Ingredients
  

  • 1 9 inch pie crust homemade or refrigerated
  • 1 small butternut squash (1.5-2 pounds) peeled and cut into 1/2-inch cubes
  • 4 tbsp. olive oil divided
  • Salt and freshly ground black pepper
  • 2 tbsp. butter
  • 1 large leek white and light green part only, halved and thinly sliced (2-3 cups)
  • 3 cloves garlic minced
  • 2 cups grated gruyere cheese
  • 2 large eggs beaten
  • 1 cup half-and-half

Instructions
 

  • Preheat oven to 375 degrees. Press the crust into a 9 or 9 ½-inch tart pan that has a removable bottom. Place it on a baking sheet. Dock the bottom in several places with a fork. Place a piece of parchment paper over the crust and fill with pie weights, old dried beans, rice or lentils. Blind bake for approximately 15 minutes or until crust is baked through. Let cool.
  • Toss butternut squash cubes with 2 tablespoons olive oil and season to taste with salt and black pepper. Roast for 20-25 minutes or until tender, being careful not to brown it. Drain off any excess oil and allow to cool.
  • While squash is roasting, heat remaining olive oil and butter in a skillet or sauté pan over medium-high heat. Add the leek and a pinch of salt. Reduce heat to medium-low and cook 12-15 minutes or until very soft, being careful not to brown the leek. (Add a little water if necessary.) Add the garlic during the last minute of cooking and cook until fragrant. Take off the heat and drain off any excess fat. Let cool.
  • Reduce oven temperature to 350 degrees. Gently toss butternut squash, leeks and cheese together and place in the prepared crust, spreading the ingredients out as evenly as possible. Whisk together eggs and half-and-half, season with salt and black pepper and pour it over the vegetable and cheese mixture. Bake for 30-35minutes or until set and top is lightly browned.
Keyword Butternut Squash, Eggs, Garlic, Leeks
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Ginger Bok Choy Soup with Noodles

Ginger Bok Choy Soup with Noodles

Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Servings 2 Large Bowls

Ingredients
  

  • 1 tbsp. olive oil
  • 1/2 bunch scallions
  • 2 cloves garlic minced
  • 2 tbsp. minced fresh ginger
  • 2 cups low-sodium vegetable broth
  • 2 cups water
  • 1 head bok choy
  • 4 oz. ramen noodles
  • Salt if desired
  • Sesame seeds for topping
  • Red pepper flakes for topping

Instructions
 

  • In a stock pot, heat olive oil over medium-low heat. Trim the ends off the scallions and chop up the light green stem. Save the dark green tops for topping. Next, add the scallions to the pot with the garlic and ginger. Cook, stirring occasionally for 2 to 3 minutes until the garlic and ginger is fragrant.
  • Pour in the vegetable broth and water. Bring to a boil, reduce to a simmer, and cook for 5 minutes.
  • While broth is simmering, cut the end off the head of bok choy. Cut off the stems and then cut the stems into thin strips. Roll the leaves together and also cut into strips.
  • Add the stems to the broth and cook for 5minutes or until stems are starting to be tender. Follow with the leaves and cook for another 5 minutes more. Finally, stir in the ramen and simmer soup until the noodles and bok choy are tender, 4 to 6 minutes. Taste and add salt as needed
  • Divide soup into two bowls. Then top with chopped scallion greens, sesame seeds, and red pepper flakes.
Keyword Bok Choy, Garlic, Ginger, Green Onions, Vegetable Stock
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Deep-Fried Zucchini Tempura with Tzatziki

Deep-Fried Zucchini Tempura with Tzatziki

Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Servings 5

Ingredients
  

Zucchini:

  • 6 zucchini tender and without many seeds
  • 12 oz. beer
  • Flour as necessary (about 7 oz.)
  • Salt
  • Freshly ground black pepper
  • Extra virgin olive oil for frying

Tzatziki:

  • 2 tubs Greek strained yogurt
  • 4 cloves garlic
  • 1 pinch salt
  • 1 tbsp. fresh dill or spearmint chopped
  • 3 tbsp. vinegar
  • 1/2 cup extra virgin olive oil
  • 1 cucumber grated and liquids squeezed out, unpeeled

Instructions
 

Prepare the Batter:

  • Pour the beer into a bowl and gradually add the sifted flour, salt, and pepper.
  • Combine with a whisk until the batter is fairly loose, without lumps. Cover and chill for 30 minutes.
  • Meanwhile, wash the zucchini. If small, cut lengthways. If larger, cut into round slices. Sprinkle with salt and leave for 15 minutes. Pat dry thoroughly with a kitchen towel or kitchen paper.
  • Dip the zucchini into the batter and fry in the olive oil until golden. Put on absorbent kitchen paper to remove excess oil and serve

Tzatziki:

  • Put the yogurt, minced garlic, salt, vinegar, dill, olive oil and dried shredded cucumber in a bowl.
  • Combine well, until all the ingredients are incorporated. Chill in the refrigerator and serve once cool.
Keyword Cucumber, Dill, Garlic, Zucchini
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Cauliflower Spinach Bake

Cauliflower Spinach Bake

Total Time 55 mins
Servings 8

Ingredients
  

  • 1 large cauliflower (3 pounds) cut into small florets
  • 2 cups milk divided
  • 1 bay leaf
  • 2 tbsp. all-purpose flour
  • 4 oz. cream cheese cubed
  • 3 cups freshly grated sharp cheddar cheese divided
  • 1/2 tsp. paprika
  • 1/2 tsp. ground mustard
  • 1/2 tsp. kosher salt plus more for cooking cauliflower
  • 2 tbsp. unsalted butter
  • 1/2 cup breadcrumbs
  • 1 cup lightly packed fresh baby spinach
  • 1/4 cup shredded parmesan cheese
  • Fresh ground black pepper

Instructions
 

  • Preheat the oven to 350 F degrees.
  • Cauliflower: Bring a large pot of water to a boil. Season the water with salt and add cauliflower. Cook cauliflower in the boiling water for no more than 4-5 minutes or just until tender-crisp. Immediately drain over a colander.
  • Cheese Sauce: In a small saucepan, warm 1 1/2 cups milk, plus a bay leaf over medium heat. Whisk together the remaining 1/2 cup milk and the flour until there are no lumps.
  • When the milk begins to lightly bubble around the edges, whisk in the flour/milk mixture. Reduce the heat to low and add the cream cheese. Whisk until smooth and slightly thickened.
  • Discard the bay leaf. Stir in 1 cup of cheddar cheese and whisk just until melted. Then add 1 more cup of cheese, whisking until melted and smooth.
  • Remove the saucepan from the heat and stir in the paprika, mustard, and salt. Season with ground black pepper, to taste. Set aside.
  • Breadcrumbs: In a medium non-stick skillet, melt butter over medium heat. Add breadcrumbs and stir until completely coated with butter.
  • To Assemble: Add half of the cauliflower to a 10 X 10 baking dish. Top with spinach and then the remaining cauliflower. Pour the cheese sauce over the cauliflower. Using a spoon, lightly move the cauliflower around so it is evenly coated with the sauce.
  • Top with the remaining 1 cup of cheddar cheese, breadcrumbs, and Parmesan cheese.
  • Bake, uncovered, for 13-15 minutes or just until the cheese has melted. Broil for additional 2-3 minutes until golden brown. Serve immediately.
Keyword Cauliflower, Spinach
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Crispy Potatoes with Green Beans & Eggs

Crispy Potatoes with Green Beans & Eggs

Cook Time 40 mins
Total Time 40 mins
Servings 4

Ingredients
  

  • 1 cup fresh or cooked green beans cut into 1-inch pieces
  • 2 tbsp. extra-virgin olive oil
  • 2 pounds boiling potatoes peeled and cut into 1/2-inch dice
  • 2 cloves garlic minced
  • 1/8 tsp. crushed red pepper
  • 1/2 tsp. salt
  • freshly ground black pepper to taste
  • 4 large eggs
  • 1 pinch paprika optional

Instructions
 

  • If using fresh green beans, cook in a large saucepan of boiling water until crisp-tender, about 3 minutes. Drain and refresh under cold running water.
  • Heat oil in a large nonstick or cast-iron skillet over medium heat until hot enough to sizzle a piece of potato. Spread potatoes in an even layer and cook, turning every few minutes with a wide spatula, until tender and browned, 15 to 20minutes for raw potatoes, 10 to 12 minutes for cooked. Stir in the green beans, garlic, crushed red pepper, salt and pepper.
  • Crack each egg into a small bowl and slip them one at a time into the pan on top of the vegetables, spacing evenly. Cover and cook over medium heat until the whites are set and the yolks are cooked to your taste, 3 to 5 minutes. Sprinkle the eggs with paprika, if desired, and serve immediately.
Keyword Eggs, Garlic, green beans, Potatoes
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Baked Creamy Corn Casserole

Baked Creamy Corn Casserole

Cook Time 1 min
Total Time 1 min

Ingredients
  

  • 1/2 cup milk divided
  • 1/2 cup heavy cream
  • 2 tbsp. butter unsalted
  • 1 1/2 tbsp. sugar
  • 2 tbsp. flour
  • 1 tsp. salt
  • 4-5 cups corn kernels fresh or frozen (thawed) – well drained
  • 2 large eggs
  • 1/4-1/2 cup shredded Asiago optional
  • Chives for garnish

Instructions
 

  • Preheat oven to 400F, rack in the middle. Lightly spray a 2 quart baking dish.
  • In a medium-to-large saucepan over medium heat add in the cream, 1/4 cup milk, sugar and butter. Bring to a boil. While the cream mixture is heating up make a slurry of the flour and remaining 1/4 cup milk by whisking together until well combined.
  • Whisk together the eggs until well beaten. Once the milk comes to a boil, add in the flour slurry and whisk until thickened slightly – ~30 seconds to a minute. Remove from the heat and add in the corn and salt mixing to combine. Slowly add in the eggs while mixing the entire time– you do not want the eggs to curdle. Pour the mixture into the prepared baking dish.
  • Bake for 30 minutes or until the top is puffy and golden brown.
  • Remove from the oven and allow to cool for 10-15 minutes before serving so it can firm up and set.
Keyword Chives, Corn, Eggs
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Garlic Potato Spinach Stir fry (Lasooni Aloo Palak)

Garlic Potato Spinach Stir fry (Lasooni Aloo Palak)

Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Servings 4

Ingredients
  

  • 1 tsp. oil
  • 1/2 tsp. cumin seeds
  • 1/2 tsp. coriander or mustard seeds
  • 1 green chili thinly sliced
  • 4 cloves garlic thinly sliced
  • 1/2 tsp. turmeric
  • 1/2 tsp. paprika
  • 3 medium potatoes peeled and cubed
  • 1/2 tsp. salt
  • 1 medium tomato chopped
  • 1/4 cup chopped cilantro
  • 1 cup water
  • 5 oz. spinach baby or chopped
  • cayenne or pepper flakes for garnish
  • lemon juice for garnish

Instructions
 

  • Heat oil over medium heat. Add seeds and cook until well toasted. (For oil free, dry roast the seeds over medium heat until fragrant, then add 2 tbsp water or broth and proceed).
  • Add the chili and garlic and reduce heat to medium low. Cook until golden, you can also add in1/4 cup cooked onion here.
  • Add the turmeric and paprika and mix in. Add the potatoes and toss well for a few seconds.
  • Add tomatoes, cilantro, salt and 1 cup water. Mix well, cover and cook for 12 to 14 mins or until potatoes are tender.( You can add some cooked chickpeas at this point to make it into a meal).
  • Add in the spinach in2 batches, cover and wilt. then mix in, add a dash of salt and cover and cook for another minute. Taste and adjust salt and flavor. You can also add in some garam masala or curry powder.
  • Serve with flatbread or rice.
Keyword Cilantro, Garlic, Green Chili, Lemon, Potatoes, Spinach, Tomatoes