Second to hot sauce, my new favorite condiment.
1/2 cup mayo
1 garlic clove
juice of 1/2 lime
1 teaspoon chipotle powder
Mix everything together. easy.
It’s nice to take a break from meat sometimes. These happened because the other day I over cooked three batches of dried beans in a row. What do you do with over cooked or extra beans? This recipe is a good base and could be used with other beans. Other spices or herbs could be used as well.
White Bean Burgers
8oz dried white beans, cooked until just breaking
1 small shallot, diced
1 clove garlic, diced
drizzle olive oil
1/2 teaspoon red chili flakes
1 tablespoon worcestershire sauce
2 tablespoons fresh chives, chopped
3/4 cup corm meal
finely grated parmesan
1 egg, beaten
In a pan, saute shallot and garlic in olive oil about 5 minutes. set aside.
In a bowl, lightly and unevenly mash beans keeping some in pieces and some smashed closer to a puree. Add shallots and garlic. Add remaining ingredients and stir until evenly combined. Chill bean mixture in fridge about 20 minutes, this will help them form and stay together. Remove from fridge. Heat a griddle or pan to medium heat. Form beans into burgers and cook evenly on each side until cooked through and light golden brown.
I think this is a great weekend breakfast to make for people you really like. You could leave out the meat entirely if you’re having a vegetarian moment or substitute another meat. I think a chicken apple sausage would be a great trade. Serve with eggs and toast.
4 to 8 oz bacon (depending on preference), chopped
1 celery root, peeled and diced
1 large potato, peeled and diced
1 sweet potato, peeled and diced
1 onion, peeled and diced
2 sprigs fresh thyme
several sprigs fresh chives, diced
salt and pepper
1 apple, peeled, cored, diced
juice of 1/2 lemon
In a skillet, cook bacon until crispy. Transfer to towel to drain. Pour out grease from pan and lightly wipe it out. Return to medium heat and cook celeriac, sweet potato, potato and onion in a drizzle of olive oil. Add thyme sprigs. Cook about 5 minutes, stirring occasionally. Add 2 tablespoons of water, cover and let cook 10 to 15 minutes until vegetables are fully cooked. Add apples, lemon juice and cooked bacon. Season with salt, pepper and chives to taste. Cook 5 minutes more. Serve warm.
Thank you, Cuba. Classic recipe but fresh fruit (strawberries) or fruit purees can also be added. Recipe is per drink.
1/2 of one lime cut into wedges
1 teaspoon sugar
1 large leafy sprig of fresh mint
2 oz white rum
2 oz bubbly water
In a mixing glass, muddle lime wedges, sugar and mint. Add rum, add ice and shake. Tumble into highball glass and top with bubbly water. Garnish with mint leaves and lime wedge.
Went apple picking at Apple Ridge Orchards in New Hampton, NY so watch out for more apple recipes than you probably want.
This is a healthy dessert if you go without the whipped cream (but why would you want to do that?) I think these could also be suitable for breakfast with yogurt and granola. I prefer whipped cream not to be sweet but feel free to add more to your liking. Along with the whipped cream, I served these with red zinger maple syrup.
4 apples, washed and dried
Heat oven to 375 degrees. Remove stem and core apples. Peel apples so they look like they are wearing vertical peel stripes. Dust will cinnamon and nutmeg. Place right side up on baking dish. Add about 1/4 inch of water. Bake uncovered about 40 minutes. (I like to flip mine half way through and add a pinch of water if all of it has evaporated at this point for more even baking.) Remove from oven and serve warm.
Ginger Whipped Cream
8oz heavy (whipping) cream
2 teaspoons powdered sugar (optional)
2 teaspoons fresh ginger, peeled and finely grated (i love a good micro plane)
In a bowl, whisk cream until it almost begins to stiffen, about 5 minutes. Add sugar and ginger. Whisk until cream forms little peaks.
Even better when homemade. Very easy and once you have the ingredients in your pantry or spice drawer you’ll be making them all the time. This is a good base recipe that can be easily modified with different vinegars or aromatics. Shoot for 1/4 cup seasonings for each pound of pickles.
Basic Pickle Recipe
1 lb kirby cucumbers, halved
2 cups water
1/2 cup white vinegar
3 tablespoons salt
3 garlic cloves, smashed
2 tablespoon mustard seeds
1 tablespoon caraway seeds
handful fresh dill
1/2 teaspoon peppercorns
Place cucumbers in a bowl or pot with garlic, mustard seeds, caraway seeds, dill, bay leaf and peppercorns. Set aside. Boil water, vinegar and salt until salt dissolves and pour over cucumbers. Place a small plate over pickles to submerge them. Cover bowl or pot and leave at room temperature 24-36 hours until crunchy and pickled. Transfer to fridge.
Good Morning! I could be a morning person for these pancakes. Pick any small citrus you prefer like orange, lemon or lime. The syrup uses Celestial Seasonings Red Zinger herbal tea of hibiscus and lemon.
Citrus Ricotta Pancakes
1/2 cup cake flour
1/2 cup whole wheat flour
1 teaspoon baking soda
1 tablespoon agave syrup
1/2 teaspoon vanilla
1 cup ricotta
juice and zest of small citrus
2 eggs, seperated
2/3 cup milk
For the Pancakes: Mix flours and baking soda and make a well in the center of the bowl. Add agave, valinna, ricotta, citrus zest, juice, egg yolks and milk. Stir to just combined. In a seperate bowl whisk egg whites until light and foamy. Fold into batter. Drop small ladlefuls of batter onto hot griddle or pan. Bubbles will show up on edges and then center when ready to flip. Flip and cook opposite side about 1 minute. Serve with butter, fruit, jam and/or syrup.
Red Zinger Maple Syrup
1/2 cup water
2 red zinger tea bags
1 cup maple syrup
For the Syrup: Brew 1/2 cup water with two tea bags. Let brew 5-7 minutes then discard tea bags. In a pan, combine maple syrup and tea. Simmer until reduced and a maple syrup consistency.
Lovely on a sandwich with melted cheese or on an antipasto plate.
Roasted Red Peppers
1 red bell pepper, washed and whole
drizzle of olive oil
pinch of salt
Have a pair of BBQ tongs handy for this one. At the stovetop turn on a gas burner to high and place bell pepper directly on the range. Rotate occasionally to cook all sides. Pepper skin should be black and flaky all over. Remove from flame and place in ziplock bag and close. Let rest about 10 minutes before removing from bag. Skin should peel off very easily. Remove stems and seeds. Slice to your liking or leave whole. Drizzle with olive oil and season with a pinch of salt.
Dear gumbo, you’re great. Sincerely, mea.
1 lb chicken breast, cut into small pieces
6 oz andouille sausage, cut into small pieces
3 tablespoons olive oil
1/2 cup flour
4 tablespoons butter
1 onion, diced
3 cloves garlic, diced
2 stalks cerely, diced
2 carrots, peeled and diced
1 red bell pepper, stemmed, seeded, diced
2 1/2 cups chicken stock
2 tablespoons worcestershire
2 bay leaves
1/2 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon black pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon file gumbo
3/4 teaspoon oregano
3/4 teaspoon thyme
1 14.5 oz tin whole peeled tomatoes, chopped and with juices
juice of 1 lime
1 bunch scallions, diced
1 small bunch fresh parsley, chopped
In a large heavy bottomed pot, heat 1 tablespoon olive oil and cook chicken. Set chicken aside. Add 1 tablespoon olive oil to pot and cook sausage. Set sausage aside with chicken. To make the roux, melt 4 tablespoons butter in pot. Sprinkle in flour and cook until the mixture the color of chocolate, being careful not to burn the roux. This may take 10-20 minutes. Remove pot from heat and allow to cool for 10 minutes.
Add 1 tablespoon olive oil and return to heat. Add onion, garlic, celery, carrot and bell pepper. Stir to coat vegetables in the roux. Cook for 10 minutes stirring frequently. Add stock, sausage, chicken, worcestershire, bay leaves, paprika, salt, garlic, black pepper, cayenne pepper, file gumbo, oregano and thyme. Bring to a boil, reduce heat and simmer, covered 30 minutes. Add canned tomatoes. Cover and simmer 30 minutes more. Add juice of one lime. Serve with white rice and garnish generously with scallion and parsley.
These are my father’s specialty and are a requested staple at every family get together. It’s an exercise in willpower to resist eating half the tray before it gets to the table.
1 lb mushrooms (cremini or whites), cleaned
4 cloves garlic, diced
1/4 cup bread crumbs
1 teaspoon dried oregano
1/2 teaspoon red chili flakes
few leaves fresh basil, chopped
parmesan cheese, grated
Heat oven to 350 degrees. Remove stems from caps. Diced stems and set aside. In a baking dish, place mushroom caps cup side up. In a skillet, heat olive oil, add diced mushroom caps, garlic, bread crumbs, oregano, chili flakes, basil and parmesan cheese. Cook until soft, adding more olive oil as nesseccery to keep the mixture moist, about five minutes. Salt and pepper to taste. Remove from heat and spoon mixture into mushroom caps. Bake until mushrooms are cooked, about 25 minutes.