Killer Calzones (Bacon, Sausage and Four Cheeses)

Bacon, sausage and four (count ‘em 4!) ooey, gooey CHEESES! These beauties may spoil you for delivered pizza. If you have any leftover, wrap tightly in foil and then store in a zip top bag in your freezer. The perfect antidote to “I’ve had a really long day and I’m not cooking!”

Ingredients (serves 8):

6 strips of bacon

1 pound sweet Italian sausage

¾ cup chopped onion

2 cloves garlic

1 cup chopped mushrooms

5 cups chopped fresh spinach, kale or Swiss chard

1 (15 ounce) container ricotta cheese

1/3 cup grated parmesan cheese

½ cup fresh mozzarella, diced

½ cup provel cheese, diced (if you don’t have it, just use more mozzarella)

2 teaspoons garlic salt

Extra salt and freshly cracked black pepper to taste

3 small balls of prepared pizza dough (sorry, the package doesn’t say how much they weigh; I’d guess about 6 ounces each)

A few Tablespoons milk for brushing the tops of the calzones

Extra grated parmesan for sprinkling over the tops of the calzones

Prepared pizza sauce for serving

Directions:

Preheat oven to 350 degrees F. Heat a large skillet over medium heat and cook the bacon until crisp. Remove from the pan and drain on paper towels. Set aside. Add the sausage to the skillet and cook until brown. Drain off any excess fat.

Toss the onions, garlic, mushrooms and leafy greens into the pan. Cook until the veggies are soft and fragrant, but not brown (about 5 minutes). Remove the skillet from the heat and let cool for 15 minutes.

Add the ricotta, parmesan, mozzarella, provel and garlic salt to the pan and mix thoroughly. Crumble the bacon and add it to the mixture. Taste the filling (my favorite part) and add salt and pepper to your liking.

Knead the three pizza dough balls together slightly and then divide it into 8 portions and roll each out into a circle (however thick or thin you want) on a floured surface. Don’t stress about the shape or if they are all the same size. This is home cooking. Divide the sausage mixture between the dough circles putting it on one side only, leaving about a 1 inch border around the edge. Fold the dough over and fold up the edges of the half circles to completely seal the filling in the dough. Place on 2 parchment lined baking sheets and brush the tops with milk. Sprinkle on a little grated parmesan. Cut a few vent holes in the tops of the calzones and bake for 50-60 minutes or until golden brown.

Remove from the oven and serve with pizza sauce. 

Creamed Kale

Talk about a great side dish! I love how this came together. It’s easy, quick and low fat—a great alternative to creamed spinch.

Ingredients (serves 2-3 as a side dish):

1 ½ cups fat free half and half

3 ounces light cream cheese

2 garlic cloves, peeled but left whole

¼ teaspoon freshly ground nutmeg

1 piece of parmesan rind (if you have one in your freezer)

2 teaspoons canola oil

¼ cup chopped shallot

5 cups chopped kale, packed tightly

Salt and pepper to taste

Directions: Heat the half and half and cream cheese together in a skillet over medium heat until cream cheese is melted. Add in the garlic cloves, nutmeg and parmesan rind if using. Cook, whisking often, for about 10 minutes or until the mixture has thickened. Remove from heat and remove the garlic and parmesan rind.

Meanwhile, heat the canola oil in a large skillet over medium heat. Add in the shallot and cook 2 minutes or until the shallot is soft but not brown. Add in the kale and cook, stirring, until the kale wilts down.

Pour the half and half mixture over the kale, stir to combine and season to taste with salt and pepper. 

Crisp Rice and Chickpea Pancakes with a Spiced Potato Filling

I am very fortunate to have lots and lots of veggies in the house right now and I wanted to cook with spices. Particularly, I wanted to make Indian Dosas because I saw a picture and, even though I had never had one, I needed them. I did a little reading and realized that I am not even slightly capable of the intricacy and art of the cooks who make these every day. So, I came up with what I thought might be a good substitute. Definitely not as beautiful as Dosas, but wonderful all the same. These pancakes have a crispy outer layer and a great nutty taste. The filling is so incredibly good. Try serving these with Jackfruit Chutney, Minted Yogurt with Lime Zest or your favorite condiment.

Ingredients (serves 6-8 with some potato filling left over):

For the filling:

2 teaspoons canola oil or ghee (clarified butter)

½ teaspoon whole mustard seeds

2 teaspoons curry powder

½ teaspoon cumin

1 teaspoon fresh ginger, minced

½ teaspoon garam masala

1 cup onion, diced

2 cloves garlic, minced

2 russet potatoes, peeled and diced

2 sweet potatoes, peeled and diced

½ cup vegetable stock

1 cup frozen green peas, thawed

Salt to taste

For the pancakes:

1 cup white rice powder

1 cup chickpea (garbanzo) flour

½ teaspoon baking soda

Pinch of baking powder

1 teaspoon salt

½ teaspoon ground fenugreek (optional)

2 ½ cups of water or enough to make the batter thin (I mean like a runny batter)

1-2 Tablespoons of canola oil or ghee, divided

Directions:

For the filling:

Heat the oil or ghee in a large skillet over medium heat. Add in the mustard seeds, curry powder, cumin, and ginger and gram masala. Cook for 3 minutes or until the spices are fragrant. Add in the garlic and the onion and cook for 2 or 3 minutes until the onion is soft. Add in the potatoes (both kinds) and stock. Reduce heat to low. Cover and cook, stirring often, for about 35 minutes or until the potatoes are soft enough for you to easily smash against the side of the pan with a fork. Go ahead, smash some of them. You want a nice, chunky and dry filling here. Add in the peas and remove from heat. Keep warm.

For the pancakes:

Whisk together all ingredients except water. Then, slowly add the water until you have a consistency like crepe batter or thin pancake batter. Let sit for about 10 minutes. Stir and check the consistency again, adding more water if you need to. You want a very, very thin batter.

Meanwhile, heat 1 teaspoon of the oil or ghee in a nonstick skillet over medium heat. Ladle in one small portion of the pancake batter and spread it to make an even layer. Cook for 3-4 minutes or until the edges start to turn golden. Flip the pancake and cook the other side another 2 minutes. Remove to a plate and repeat with remaining batter, using the rest of the oil or ghee as needed.

Assembly: Place one pancake in a warm nonstick skillet and spread some of the potato filling on one side. Fold the pancake over, pat down the top and cook for just a minute to warm through (Note: you could also roll these up like a burrito by placing the filling in the center and then putting each side of the pancake over the middle and flipping to ‘seam side down’ to warm through).

Serve with Jackfruit Chutney and Minted Yogurt with Lime Zest or whatever other condiment you would like.

Minted Yogurt with Lime Zest

A simple and cooling condiment to pair with spicy food.

Ingredients:

1 cup plain yogurt (any kind you like)

¼ cup fresh mint leaves, minced

½ teaspoon fresh lime zest

Directions:

Combine all ingredients and refrigerate for at least 30 minutes to let the flavors meld before using. 

Jack Fruit Chutney

Here is a chutney to relish (get it?). A few months back I was trying to find canned jack fruit for a recipe my sister in law gave me. I finally found some at an international grocery store and quickly snapped it up. When I got it home, I realized that what I bought was sweetened jack fruit, not the unsweetened kind needed for the recipe. The jack fruit has been waiting patiently for me ever since.

This is a wonderful chutney—tangy, slightly sweet and filled with warm spices. There are a million uses for this—put some out next to a wheel of Brie and some crackers at your holiday party (hello, make ahead recipes!). Serve alongside some baked chicken. Mix a few spoonfuls with mayo for a great sandwich spread. Serve with Indian food. Do what you will with this easy and versatile relish.

Ingredients (makes about 4 cups):

1 Tablespoon canola oil

1 teaspoon whole mustard seed

½ teaspoon turmeric powder

½ teaspoon ground cardamom

Pinch of ground coriander

Pinch of ground cloves

2 teaspoons fresh ginger, minced

1 teaspoon Sambal Oelek (or any other chile, chile powder/paste/sauce that you like)

¼ cup red bell pepper, diced

1 Granny Smith apple peeled, cored and diced

2 cans (20 ounces each) jack fruit in syrup, drained and diced

1 cup granulated sugar

1 cup white vinegar

Directions:

Heat the oil in a very large skillet over medium heat. Add in the mustard seed, turmeric powder, cardamom, coriander and cloves. Cook and stir one minute until fragrant. Add in the ginger and Sambal. Cook for another minute or two. Add in the bell pepper, apple, jack fruit, sugar and vinegar. Cook and stir for another minute or two. Bring the mixture up to a boil and then reduce to a simmer.

Simmer, stirring often, for about one hour or until the chutney is thick. Taste and adjust the seasonings about halfway through. If you like a smoother chutney, either blend for a minute with an immersion blender or remove one cup and puree in the food processor before returning it to the pan. I used my immersion (also called a stick or a hand blender) for just a minute to smooth the chutney out.

Remove from the heat and let cool. This can be stored for several weeks in the fridge if kept in covered jars.

Best Ever Party Mix

I know, everybody makes party mix. I am tickled that a lot of people have told me mine is the best. There are so many variations of this and they are all great. I like to add a little more umami flavor with soy sauce and really focus on the garlicky flavor. I also do away with those little pretzels, because I've always found that people go for the cereal, nuts and especially the rye chips, leaving the pretzels in the bottom of the bowl. Gotta give the people what they want! By the way, this makes a lot, but trust me, you want this much—it goes so fast!

Ingredients (serves an entire party all evening long):

1 cup (2 sticks) unsalted butter or margarine

5 Tablespoons Worcestershire

1 Tablespoon low sodium soy sauce

2 teaspoons seasoned salt

3 teaspoons (1 Tablespoon) garlic salt

4 cups checkerboard rice cereal

4 cups checkerboard corn cereal

4 cups checkerboard wheat cereal

4 cups roasted garlic rye chips

1 (15 ounce) can lightly salted or unsalted mixed nuts

Directions: Preheat oven to 275 degrees F. Line 2 baking sheets with parchment paper or foil and set aside.

In a medium saucepan, melt butter over low heat and then add in the Worcestershire, soy, seasoned salt and garlic salt. Cook , stirring often until all ingredients are combined (about 7 minutes). Taste and adjust seasonings (Note: this will be very salty until it hits the cereal mixture).

While the sauce is cooking, combine the cereals, rye chips and nuts in a large bowl. Pour the warm sauce over the cereal mixture and stir until everything is well coated. Let sit for 5 minutes. Stir again. Divide the mixture between the two baking sheets and spread them out as close to one layer as you can (those sheets will be full!). Bake for 30 to 40 minutes, stirring every 15 minutes and rotating the pans between oven shelves every time you stir.

Turkey Pot Pie with a Crispy Parmesan Crust

Who doesn't love pot pie on a cold night? This one is thick and rich and chock full of vegetables as well as lean turkey. I used phyllo dough instead of a short crust because I wanted a crispy, flaky crust that would let the filling to be the star of the show. Having that hint of parmesan in the crust really steps up the flavor. Please make this-otherwise, you will never know the sheet soul satisfaction of cracking through the crispy crust and digging into that beautiful thick filling.

Ingredients (makes 8 servings):

2 Tablespoon canola oil

½ cup celery, diced

½ cup parsnips, peeled and diced

½ cup carrots, diced

½ cup onion, diced

1 cup white button mushrooms, sliced

¼ cup flour

2 ½ cups turkey or chicken stock (homemade is best, but use what you have)

2 teaspoons poultry seasoning or powdered turkey gravy mix

2 cups turkey, cooked and shredded

1 cup frozen peas, thawed

1 cup frozen green beans, thawed

¼ cup half and half (I used fat free and it worked just fine—you just want it for some richness and body)

Salt and pepper to taste

6 sheets phyllo dough

¼ cup finely grated Parmesan cheese

Directions:

Spray a 2 ½ quart casserole dish with cooking spray and set aside. Preheat oven to 350 degrees F. Heat the oil in a large skillet over medium heat. When the oil is hot, but not smoking, add in the celery, parsnips, carrots, onion and mushrooms. Cook for 5 minutes or until the onion mixture is soft, but not brown.

Sprinkle the flour over the onion mixture and stir until the oil and flour become a paste. Cook for 2 minutes more to remove the raw flour taste. Slowly stir in the stock and bring to a boil. Add in the poultry seasoning/turkey gravy powder. Reduce the heat to medium and cook for about 5 minutes more or until the mixture is thickened. Add in the turkey, peas and green beans as well as the half and half and cook for 5 more minutes. Remove from heat and taste, adding salt and pepper to your liking. Pour into the prepared casserole and let cool for a few minutes.

Lay one sheet of phyllo on top of the casserole and spray with cooking spray. Repeat with two more sheets of phyllo. Sprinkle ½ of the Parmesan over the casserole and then top with the remaining sheets of phyllo (again, sprayed between each sheet). Sprinkle the remaining parmesan on top and tuck the edges of the phyllo loosely into the sides of the casserole. Cut a few vents in the phyllo with a sharp knife to let steam escape.

Bake for 35 to 40 minutes or until the top is golden brown and the filling is bubbling up through the vents you cut into the crust. (Hint: Place a sheet of foil over the top if the phyllo and parmesan topping appear to be getting brown too fast).

Let cool for 10 minutes. 

Cranberry Monte Cristo Casserole

Sweet-tart, savory and creamy all in one bite. This casserole rocks. Breakfast for lunch, brunch, dinner or even (gasp!) breakfast, you will want a piece of this casserole for every meal.

Ingredients (serves 6):

Cooking spray

1 box (10 count) frozen waffles, thawed

1 (14 ounce) can whole berry cranberry sauce, divided in half

1 (8 ounce) package Swiss or Havarti cheese slices (I’m using 4 ounces of each)

10 slices ham (thick slices, not the wafer sliced kind)

1 Tablespoon Dijon mustard (totally optional, but I love the contrast of flavors)

6 eggs

1 cup half and half

1 teaspoon salt

Powdered sugar for garnish

Directions: Preheat the oven to 350 degrees F. Spray a 2 ½ quart casserole with cooking spray. Lay in half of the waffles, tearing them into pieces to fit in the spare spaces in the bottom of the pan in one even layer. Spread ½ of the cranberry sauce onto the top of the waffles, reserving the rest in a bowl to be served alongside of the finished casserole.

Layer the ham in a single layer on top of the cranberry sauce, then layer the cheese on top of that. If you are using the mustard, spread that evenly over the casserole. Top with the rest of the waffles in a single layer and push down to smoosh the casserole together.

In a separate mixing bowl, whisk together the eggs, half and half and salt. Pour evenly over the casserole and smoosh the casserole down again to ensure that the whole casserole gets some egg treatment.

Bake the casserole for 50 minutes or until the top gets slightly golden. Let cool for 10 minutes then cut into squares, dust with some powdered sugar and serve with reserved cranberry sauce.

Cheater’s Apple Crisp

This is a super easy (3 minute prep! No bowls to clean!) dessert that is healthy and incredibly satisfying. It is also very affordable because the oatmeal cup contains walnuts, dried cranberries and cinnamon, meaning I don’t have to buy separate packages of them. I love how this crisp smells and the fact that the top gets crispy while the rest of the dish remains soft, warm and inviting.

Ingredients (serves 4):

1 (20 ounce) can apple pie filling (I’m using the ‘no sugar added’ variety)

1 (2.64 ounce) cup of instant oatmeal (I’m using Quaker® “Real Medleys Apple Walnut Oatmeal”)

Boiling water

2 teaspoons light butter or margarine

Directions: Preheat oven to 350 degrees F. Generously coat a 1.3 quart casserole dish (or whatever oven safe dish you have) with cooking spray. Prepare oatmeal according to package directions, using slightly less boiling water than called for.

Place the apple pie filling in the bottom of the dish and spread the prepared oatmeal on top to evenly cover the surface. Dot with the butter and bake for 55-60 minutes uncovered. Remove from oven and let cool for 10 minutes before serving. 

Sweet Potato and Chicken Sausage Hash with Chipotle-Apple Jelly and Parmesan Roasted Tomatoes

Big name for a big meal! And trust me, this is a complete meal. Think about this the next time you have weekend guests or host a breakfast or brunch. There are a lot of wonderfully flavored items in here, so I’m prepping the chicken sausage, sweet potato hash, the chipotle-apple jelly and the topping for the tomatoes the day before and refrigerating them until the morning. Then all I have to do is cook the hash, reheat the jelly, broil the tomatoes and cook the eggs.

Ingredients (serves 6-8):

For the day before prep work:

Chicken sausage:

1 ½ teaspoons salt

½ teaspoon freshly cracked black pepper

1 teaspoon dried sage

½ teaspoon dried thyme

½ teaspoon smoked paprika

1 pinch oregano

1 pinch freshly grated nutmeg

¼ cup yolk-free egg product (like Egg Beaters®)

1 pound ground chicken breast

Sweet potato hash:

2-3 medium sweet potatoes, peeled and cut into ½ inch cubes (about 6 cups)

1 small white onion, chopped (about 1 cup)

¾ cup chopped bell peppers, any color or mix of colors

2 teaspoons canola oil

1 ½ teaspoons salt

½ teaspoon freshly cracked black pepper

2 teaspoons smoked paprika

1 teaspoon dried chipotle powder

½ a bunch of Swiss chard (about 5 stalks—stems and leaves both), chopped (this will seem like a lot, but chard cooks down to almost nothing in your dish)

Chipotle-Apple Jelly:

1 (12 ounce) jar apple jelly

1 chipotle pepper in adobo sauce, finely chopped

Parmesan topping for the tomatoes:

3 Tablespoons grated parmesan cheese

1 Tablespoon seasoned breadcrumbs

2 teaspoons canola oil

For the ‘day of’ cooking:

Canola oil

Cooking oil spray

Three smallish tomatoes, stemmed, cored and cut in half along the equator

6 eggs or 1 ½ cups yolk free egg product

Salt and pepper to taste

Sliced green onion for garnish

Directions:

On the day before you plan to cook:

Prep the chicken sausage. Mix the salt, pepper, sage, thyme, paprika, oregano and nutmeg together. Put the ground chicken in a bowl and add the yolk free egg product and the seasoning mix you just made. Combine thoroughly and place in the bottom of a zip top bag. Roll up the bag, push any extra air out and seal the bag. Refrigerate until needed.

To prep the hash, toss the sweet potatoes, onion, bell peppers and oil together in a large bowl. Mix the salt, pepper, and paprika and chipotle powder together in a small dish and then add to the veggie mixture. Mix until all the veggies are evenly coated and place in a zip top bag and refrigerate until needed. Place the Swiss chard in another zip top bag and refrigerate until needed.

To prep the chipotle-apple jelly: Heat the apple jelly on low heat in a saucepan. Add the chopped chipotle in adobe and stir until combined. Remove from heat and put in a container or bowl. Cover securely and refrigerate until needed.

Prep the tomato topping by combining the parmesan, breadcrumbs and canola oil in a small bowl. Put in a small container or zip top bag and refrigerate until needed.

The day you are eating:

Heat 2 teaspoons of canola oil in a large skillet on medium heat. Add 1/3 of the chicken sausage and cook until browned, crumbling it as you go. Add in 1/3 of the sweet potato hash, and cook until the veggies are tender and begin to brown along the edge (about 12 minutes). It helps to stir every few minutes and pat everything down into a single layer after stirring. Remove to a serving dish and keep warm. Repeat in two more batches of sausage and hash. Finally, add in all the Swiss chard and cook for about 5 minutes until it wilts down. Toss it into the finished hash.

Place the Chipotle-apple jelly in a small saucepan on low heat and cook for about 7 minutes or until the jelly is liquid and warm. Remove and place in a small serving bowl or ramekin.

Preheat the broiler in your oven and coat a baking dish with cooking oil spray. Place the tomatoes in the dish, cut side up and sprinkle the topping evenly over the tops. Broil for 4 minutes or until the top is golden. Remove from the oven.

Add another 2 teaspoons of canola oil to the skillet that you used for the sausage and hash and cook the eggs or egg product any way you like, seasoning with salt and pepper to your liking. Place them over the entire dish of hash or over individual servings—your choice.

Place the hash, eggs, tomatoes, and jelly out on a table and let your guests go crazy. Use the Chipotle-apple jelly to drizzle over their hash or to use as a dipping sauce for pieces of hash.

Spicy ham, white bean and corn soup

Spicy from Salsa Verde and green chiles, but not over-the-top hot, this soup will warm you up on a cold fall night. The mashed beans make it thick and satisfying and you get a nice little pop of sweetness from the corn and bell peppers. You can totally make this vegetarian by leaving out the ham and using vegetable broth instead of chicken.

Ingredients (serves 6):

2 cans white kidney beans (cannellini), drained and rinsed

2 teaspoons of canola oil

½ cup chopped onion

1 garlic clove, minced

1 cup diced ham, plus a little bit extra for garnish

1 cup diced bell pepper (whatever colors you have—I had red, orange and yellow), plus a little bit extra for garnish

1 (16 ounce) jar Salsa Verde

1 (4 ounce) can diced green chiles

2 cups chicken broth

1 cup frozen corn, thawed, plus a little bit extra for garnish

Salt to taste

Directions: Mash half of the beans with a fork or in a food processor. Add to the rest of the beans and set aside until needed.

Heat the oil in a large pot over medium heat. Add the onion and cook until it’s translucent. Add the garlic, ham and bell peppers and cook until everything becomes fragrant, but not brown. Add in the Salsa Verde, green chiles, broth, beans and frozen corn. Bring to a boil and reduce to a simmer. Cook for 40-50 minutes, stirring and tasting along the way and adding salt to your liking. Serve in bowls and garnish with your extra bits of ham, corn and peppers as well as your favorite toppings: maybe cheddar cheese, sour cream, avocado and/or parsley. Serve with crackers, corn bread or tortilla chips.

White Eggplant Casserole

Need an appetizer or light lunch for your next get-together? Look no more. This layered eggplant dish has the creamy goodness of mozzarella and the nutty taste of Parmesan. It can be served hot or at room temperature. Serve this next to a bit of spinach salad or cut into little squares and put on an appetizer tray. This is great even cold as a midnight snack. Would this be good heated up and placed in a toasted English muffin for a quick breakfast? I will have to investigate that…..

Ingredients:

2 medium eggplants, tops/ends trimmed and peeled

Kosher salt

Cooking spray

½ cup seasoned, dried breadcrumbs plus 2 Tablespoons

½ cup grated Parmesan

1 cup shredded part-skim mozzarella

¾ cup egg substitute

¾ cup fat free half and half

1 teaspoon garlic salt

Salt and pepper to taste (for me, I just added some freshly ground black pepper)

Directions: Prepare the eggplant by slicing in half lengthwise and then place each half flat side down on a cutting board. Cut lengthwise into ¼ inch slices, the whole length of the eggplant. Repeat until all the eggplant is sliced, then layer in a colander with a generous sprinkling of kosher salt between each layer and let sit for 1 hour. Rinse and dry the eggplant thoroughly on paper towels.

Combine ½ cup of the breadcrumbs, all the Parmesan and all the mozzarella in a small bowl. Set aside ½ cup of this mixture in another bowl and set both bowls aside.

In a mixing bowl, combine the egg substitute, half and half and garlic salt. 

Preheat your oven to 350 degrees F.

Spray a 2 ½ quart rectangular baking dish (or whatever you have) with cooking spray. Sprinkle the 2 Tablespoons of dried breadcrumbs in the bottom and shake to coat evenly.

Heat a large skillet on medium heat and spray with cooking spray. Brown all the eggplant slices on both sides and remove to a plate. If your eggplant is dry and your skillet hot, this will only take a minute on each side. Spray with extra cooking spray whenever you feel the need.

Layer the casserole by placing a layer of eggplant and then a sprinkle of the breadcrumb/cheese mixture from the biggest portion until you use all the eggplant and all of the bigger portion of breadcrumbs/cheese  (you want to end with the eggplant here).  I got four layers of eggplant, which meant I could use a generous handful of the breadcrumb mixture between each layer. That is perfect—I want the breadcrumbs to soak up any extra liquid and make this a firm casserole. I also want cheesy goodness with every layer.

Pour the half and half mixture all over the top and then sprinkle with the reserved 1/2 cup of breadcrumb/cheese mixture.

Bake 40 or so minutes, until the top is golden brown. Remove from oven and let cool. Slice into big, healthy slabs.

Peanut Butter Granola

I firmly believe that granola should come in great big chunks for snacking. This version tastes like a giant peanut butter cookie and has lots of good-for-you ingredients: oats, nuts, seeds and dried fruit; but the real reason to make it is the taste. It hits the perfect spot-it’s not too sweet and there are lots of different flavors and textures going on. The hit of salt really pulls this one over the top.

Ingredients:

Dry:

3 ½ cups rolled oats

¼ cup ground flax seed

¼ cup toasted oat bran (or toasted wheat germ)

1 cup roasted and salted peanuts

½ cup roasted pepitas (shelled pumpkin seeds)

1 cup raisins

½ cup dried cranberries

1/3 cup almond or garbanzo bean flour

½ teaspoon salt

Wet:

1 cup natural peanut butter

1/3 cup canola oil

1/2 cup maple syrup

1/2 cup honey

1 teaspoon vanilla

1 egg white

Directions:

Preheat the oven to 275 degrees F. Line two baking sheets with parchment paper and set aside.

In a large mixing bowl, combine the dry ingredients. In a smaller mixing bowl, combine the wet ingredients (using a whisk really helps here). Stir the wet into the dry until all of the dry ingredients are well coated. It takes a few minutes of stirring, but trust me, it coats the dry ingredients perfectly.

Spread the granola evenly between the two prepared pans and smooth to an even layer. Bake for 50-60 minutes, stirring and patting back down to a single layer, halfway through. Remove from the oven and let cool completely-like 1 or 2 hours. Break into large clusters. 

Roasted winter vegetables with Marsala hunter’s sauce for dipping

I never knew vegetables could be like this. Trust me, I love veggies, but this is a whole new thing. It's a bounty of warm, deeply roasted vegetables served with a rich tasting dipping sauce. Put this out at your next dinner party with a bunch of forks-your friends and family will think you are amazing (as well they should). Bonus: any leftover veggies make an excellent soup or go into omelets or wraps the next day.

Ingredients:

Roasted vegetables:

3 parsnips, tops and tips trimmed

5 large carrots, tops and tips trimmed

1 large zucchini

12 or so button mushrooms

1 (14 ounce) bag frozen pearl onions, thawed and patted dry

3 Tablespoons extra virgin olive oil

2 Tablespoons balsamic vinegar

Kosher salt and freshly ground black pepper to your liking

4 sprig of fresh thyme

3 sprigs fresh rosemary

Sea salt to finish

Marsala Hunter’s sauce:

1 Tablespoon butter

2 Tablespoons finely diced shallot

½ cup finely diced button mushrooms

¼ cup Marsala wine

¼ cup tomato paste

1 cup beef or vegetable broth

1 teaspoon Worcestershire sauce

A few drops of Kitchen Bouquet, if you have it (optional)

Salt and pepper to taste

Directions:

Roasted vegetables: Preheat the oven to 400 degrees F. Line two baking sheets with parchment paper. Cut carrots, parsnips and zucchini into approximately 3 inch lengths, cutting any thick pieces down to about an inch. Toss those in a very large bowl. Then add in the mushrooms and pearl onions. Drizzle in the olive oil and balsamic until the veggies are just coated. Toss in the kosher salt and the black pepper. Stir well and then lift the vegetables out of the bowl and divide them between the two baking sheets (lifting them out means that any excess liquid doesn’t come with them). Toss the rosemary and thyme over the top and bake for 60 minutes, stirring halfway through. Remove from the oven and sprinkle with sea salt. Serve them right from the baking tray (hint: you can put one out and leave the other resting in the oven to stay warm) or put on a platter with a ramekin of the sauce.  

Marsala Hunter’s sauce (I used vegetable broth and added the Kitchen Bouquet):

Heat the butter in a saucepan over medium heat until it foams. Add in the shallots and cook 3 minutes. Add in the mushrooms and cook another 2-3 minutes. Add in the wine, tomato paste, broth, Worcestershire, Kitchen Bouquet if using and seasonings. Bring to a boil and reduce to a simmer. Simmer about 15 minutes or until sauce is thick and slightly reduced. Keep warm until needed. Pour into a ramekin and serve alongside the roasted veggies. 

Feel Better Broth (AKA Cold Potion #9)

Cold and flu season has officially arrived in my neighborhood. This warming broth will make everything better. You don’t even have to peel or finely chop the veggies, just drop them in. You don’t even have to measure.

If you want you can add the chicken back into the broth along with some noodles for a hearty soup. You could also lightly beat an egg and whisk it into a mug full of the hot broth for a hit of protein, but I’m a big fan of sipping on a mug of plain old broth when I’m ill.

Ingredients:

64 ounces good chicken broth

5 cups water

2 pounds bone-in chicken

2 fat cloves of garlic, peeled but left whole

1 big onion, quartered

2 stalks of celery, cut into big chunks

2 chubby carrots, chopped into big pieces

1 big chunk of fresh ginger (oh, about an inch long), cut into 2 or 3 pieces

2 thin dried red chili peppers (I’m using Japones, which are a 7 on a 1-10 heat scale, but use what you like)

6 whole black peppercorns

1 teaspoon kosher salt (more or less to taste)

1 cluster of fresh parsley, tied with kitchen twine

Directions:

Pour the broth and water into a big stock pot. Add in the rest of the ingredients and bring to a boil. Reduce to a simmer and cook, covered, for 2 hours. Stir occasionally and skim off any foam that forms on top.

Remove the chicken to a plate and let cool. Take the meat off the bones (discarding bones and skin) and save for another use. Pour the broth through a strainer and discard the solids. Serve the broth hot.

Baked acorn squash with butter, maple syrup and thyme

I needed to do acorn squash the way my mom made it for my dad back in the day. Simply baked, coated with butter, maple syrup, salt and just a wee bit of thyme. This will be one of your favorite comfort foods this fall and winter.

Ingredients:

1 acorn squash

2 teaspoons canola oil

2 Tablespoons butter

2 Tablespoons maple syrup

2 sprigs of fresh thyme

Sea salt to taste

Directions:

Preheat oven to 350 degrees F.

Wash the squash and cut it in half lengthwise (through the tip and stem). Also, slice off a tiny slice of the bottom of each half so they don’t wobble on your baking sheet, but don’t cut through to the inside of the squash.

Scoop out the seeds and any loose fibers (save those seeds-you can roast them with canola oil and salt just like pumpkin seeds).

Pour 1 teaspoon of canola oil in the cavity of each squash half. Fold a paper towel in half and rub the oil all over the inside and outside of the squash half. This helps to keep the moisture in the squash.

Place the squash halves (cavity up) on a baking sheet and roast for 1 hour, or until a fork goes into the middle and comes out easily. Remove from the oven and place 1 Tablespoon of butter in the center of each half. Use a fork to run that butter knob all over the cut surfaces. Drizzle the syrup evenly over the squash, sprinkle with thyme leaves and sea salt.

I like to tell people that haven’t eaten squash this way that the skin is edible, but it tastes much more creamy and luscious if they use a spoon to just scoop out the flesh.

Nicoise Salad Sandwich

Tuna salad sandwiches AGAIN?? Yup, but this is the fancier, better tasting version of a tuna salad sandwich that you never knew you wanted. A creamy spread, flavorful tuna, hard cooked egg, olives, green beans…..this sandwich has all the tastes you could ever want. Go ahead, make this in advance (they are easy and quick) and be a rock star in the work or school cafeteria tomorrow!

Ingredients (serves 2):

Dressing:

3 Tablespoons good mayonnaise (I like the olive oil kind for this)

Splash white wine vinegar

½ teaspoon anchovy paste

1 teaspoon Dijon mustard

1 teaspoon capers, drained

Sea salt and freshly cracked black pepper to taste

Filling:

2 ciabatta buns

2 (5 ½ ounce) cans tuna in oil, lightly drained

1 radish, thinly sliced

1 hard cooked egg, thinly sliced

5 or 6 good black olives (like Nicoise or even Kalamata) pitted and lightly crushed

2 thin slices of red onion

6 pickled green beans

2 leaves Romaine lettuce

Sea salt and freshly ground black pepper

Directions: Stir the ingredients for the dressing together and set aside. Split the buns in half and toast if you like. Slather some of the dressing on both the tops and bottoms of the buns.

Put half the tuna (1 can per sandwich) on the bottom portions of the buns, followed by half of the radish slices, hard cooked egg slices, olives, onion, green beans and romaine lettuce. Finish with a few dashes of sea salt and/or black pepper.  Close the buns and serve at room temperature.

Buttermilk Pie

Oh my goodness. I do love this pie. It is pure and simple good food. I really don’t know how to describe this—the pie is not quite like a custard pie, not quite like a cream pie. It is rich tasting and light at the same time. It is not overly sweet and has a nice tang from the buttermilk. It almost tastes like what I would imagine a butterscotch custard pie would be like. Don’t even get me started on the bruleed topping that you get to crunch through to get to the creamy center!

Ingredients (makes 1 pie):

Topping:

2 Tablespoons granulated sugar

½ teaspoon freshly grated nutmeg

Pie:

1 (9-inch) pie shell, unbaked

½ cup (1 stick) butter, softened

¾ cup granulated sugar

½ cup brown sugar, lightly packed

2 Tablespoons all-purpose flour

¼ teaspoon salt

3 large eggs

1 cup buttermilk

1 teaspoon vanilla

Directions:

Preheat oven to 350 degrees F. In a small bowl, combine topping ingredients and set aside. With an electric mixer in a large bowl, cream the butter and sugars. Mix in the flour and salt and combine thoroughly. Add in the eggs one at a time. Then mix in the buttermilk and vanilla.

Pour into the pie shell and bake for 30 minutes. Sprinkle the topping over the top of the pie and continue to bake for another 15 to 20 minutes until a knife inserted in the center comes out clean. Let cool before slicing. Serve warm, room temperature or chilled. Store leftovers in the fridge.

5 Pepper Vegetable Enchiladas

Five peppers may seem like a little much, but each one brings something special to the party. Green peppers are sweet and crisp, roasted reds are rich and sweet, green chiles are clean tasting, red chili powder and chipotle powder pack a little deep heat. I like the balance of the peppers with the sweetness of the carrots and corn in this dish. Note: depending on how much filling you put in each enchilada, you may have some filling leftover, which is great on top of some lettuce or with tortilla chips.

Ingredients (serves 4 with 2 enchiladas per person):

Filling:

2 teaspoons vegetable oil

½ cup chopped onions

½ cup shredded carrots

½ cup chopped green peppers

½ cup sliced mushrooms

½ cup roasted red peppers, chopped

1 (11 ounce) can corn, drained

½ cup chopped ripe olives

1 (4 ounce) can green chiles

1 (14.5 ounce) can diced tomatoes with the juice

2 teaspoons dark red chili powder

1 teaspoon chipotle powder

Salt to taste

2 cups tightly packed fresh spinach

Assembly:

2 cups enchilada sauce

8 (8 inch) flour tortillas

1 (16 ounce) can vegetarian refried beans

1 cup shredded Monterey Jack cheese

1 cup queso fresco cheese, crumbled

Garnish:

Sour cream, cilantro or parsley and sliced avocados to garnish

Directions: Preheat oven to 350 degrees F.  Heat oil in a large saucepan over medium heat. Add the onions, carrots, green peppers and mushrooms and sauté about 5 minutes. Add in the roasted red peppers, corn, ripe olives, green chiles, diced tomatoes, and seasonings. Bring to a boil and reduce to a simmer. Cook, stirring often, until the liquid has reduced by about half (about 15 minutes). Remove the filling from the heat and add in the spinach. Taste and adjust the seasoning to your liking.

Spread one cup of the enchilada sauce evenly over the bottom of a large baking dish (you may want to use two baking dishes if you don’t want things too crowded-up to you). Layout your tortillas and spread some of the refried beans on each one. Add some of the filling and top with some Jack cheese. Roll up and place seam side down in the baking dish. Spoon the rest of the enchilada sauce over the top and cover with foil. Bake for 30 minutes. Remove the foil and sprinkle the queso fresco cheese over the top. Return to the oven for 10 minutes.

Remove the enchiladas from the oven and serve two to a plate. Garnish with sour cream, cilantro/parsley and sliced avocados. 

Golden Tomato Rarebit

Creamy, melted, silky cheese and tomatoes on toast. Is this fondue on a plate? Welsh rarebit with tomatoes? An open faced grilled cheese? Whatever you want to call this, it is just wonderful for a lazy supper.

Ingredients (serves 4):

1 (10 ¾ ounce) can condensed tomato soup, undiluted

1/3 cup beer or ale

Dash Worcestershire sauce

2 cups grated shredded sharp cheddar cheese

Dash dry mustard powder

Salt and pepper to taste

Dash cayenne pepper

2 eggs, lightly beaten with 1 Tablespoon of milk

Dash paprika for garnish

8 pieces bread, toasted

Directions:

Pour the soup, beer and Worcestershire into a saucepan and heat and bring to a good simmer. Slowly whisk in the cheese in handfuls, whisking each handful until it is melted before adding the next. Add in the salt, pepper, mustard powder and cayenne. Pour a little of the warm cheese mixture into the eggs/milk to temper them and then add the eggs/milk into the saucepan of cheese sauce. Bring to a boil, whisking for 2-3 minutes until the mixture thickens and remove from heat. Let sit for 2-3 minutes. Place 2 pieces of toast on each plate and spoon the cheese sauce over the toast.   Sprinkle on paprika and serve hot.

Cheeseburger Soup

This is such a great soup on a fall evening. It's especially great if you love a good cheeseburger. This is hearty, quick to put together and a great anecdote to a chilly evening. 

Ingredients (serves 4):

1 pound extra lean ground beef

1/3 cup chopped onion

¼ cup chopped celery

1 teaspoon grill seasoning (I used Montreal steak seasoning)

½ teaspoon dry mustard

3 cups chicken broth

1 large russet potato, diced

4 ounces American cheese, diced (like Velveeta Light®)

2 teaspoons cornstarch

½ teaspoon salt

½ teaspoon black pepper

Directions: In a large non-stick pot, brown the ground beef. Add in the onions and celery and cook for 3 minutes. Add in the grill seasoning, dry mustard, broth and potato.

On a piece of wax paper, toss the diced cheese with the corn starch. Bring the soup up to a boil and then add the cheese/cornstarch to the soup, stirring to combine. Add in the salt and pepper. Once the soup has boiled for 3 minutes, drop to a simmer, cover and cook for 20 minutes or until the potato pieces are fork tender. Taste and adjust the seasoning to your liking. 

Spaghetti Hot Pot

I love this dish! It is warming and very hearty thanks to the addition of the cabbage and the beans. With this dish, you can stretch one pound of ground beef to feed 8 to 10 people and you only have one pot to clean. The cabbage cooks down so that no one will even realize it is in there, so it is a great way to sneak some extra veggies and fiber into the family. None of that would matter to me, though, if it wasn’t so incredibly good. And it is….yes, it is.

Ingredients (serves 8-10):

1 Tablespoon olive oil

½ cup chopped onions

1 clove of minced garlic

1 pound ground beef

3 cups vegetable broth

2 cups 100% vegetable juice (like V8®)

1 (28 ounce) can whole tomatoes, with the liquid

3 cups packaged slaw mix (cabbage with carrots)

2 (15 ounce) cans cannellini beans, drained and rinsed

1 teaspoon salt (or to taste)

2 teaspoons Italian herb seasoning

8 ounces dry thin spaghetti noodles (about ½ of a normal package)

Parmesan cheese for serving

Directions: Heat the oil in the bottom of a Dutch Oven or large pot. Sauté the onions over medium heat until soft and fragrant, but not brown. Add in the garlic and stir for about a minute. Add the ground beef and cook until the beef is browned. Drain off any excess fat and return the pot to the stove.

Add in the broth, vegetable juice, tomatoes, slaw mix, beans and seasonings and bring to a boil. Drop to a simmer and cover the pot. Simmer for 2 hours, stirring occasionally (and breaking up the whole tomatoes).

Break the spaghetti in thirds and drop it in the pot. Stir to combine and cook for about 12 more minutes or until the pasta is al dente.

Serve in bowls topped with parmesan cheese.

Cheesy Hash Brown Casserole

There are only a few things that can cause me to melt. One is a brown eyed man (George Clooney, take note) and another is a cheesy, creamy casserole.

Here’s a simple to put together, whole-meal casserole that would be perfect for a brunch buffet, a meal on a cool night or a fabulous pot-luck dish. I minimized the fat damage by using 98% fat free soups, 2% cheese, 1% milk and 96% fat free ham. Heck, you could even use egg substitute instead of eggs. Note: this might make more than your average 13 by 9 pan can handle, so you may want to have another, smaller baking dish standing by.

Ingredients (serves 8-10 easily):

1 can (10.5 ounces) cream of celery soup (low fat is great)

1 can (10.5 ounces) cream of mushroom soup (again, low fat is fine)

2 eggs, lightly beaten

1 soup can of milk

1 teaspoon garlic salt

1 (30 or 32 ounce) package shredded hash browns, thawed

1 (10 ounce) package frozen broccoli, thawed (optional, or you can change the veggie)

1 ½ cups shredded sharp cheddar cheese

1 cup diced ham

½ cup chopped green onions

½ cup sliced mushrooms

½ cup grated Parmesan cheese

Directions: Preheat oven to 350 degrees F. Spray a 13 by 9 baking dish with cooking spray and set aside.

In a large mixing bowl, combine the soups, eggs, milk and garlic salt. Stir in the hash browns, broccoli, cheddar cheese, ham, green onions and mushrooms. Pour into your prepared dish. Sprinkle the Parmesan over the top and cover with foil. Bake for 30 minutes. Remove the foil and continue baking for another 45 to 60 minutes or until the sides are bubbly and the top is starting to brown. Let cool and cut into squares. 

Cider Brined Roast Pork Tenderloin

Roast pork for the beginning of autumn. How wonderful.

Ingredients:

Brine:

3 cups apple cider

2 cups water

1/4 cup kosher salt (a small handful)

1/4 cup brown sugar (a small handful)

2 teaspoons dried sage

4 or 5 whole black peppercorns

Pork:

1 (1.5 pound) pork tenderloin

1 Tablespoon butter

1 cup water

Sauce:

1 Tablespoon chopped shallot

1 teaspoon Dijon mustard

1 cup apple cider

½ cup vegetable broth

2 Tablespoons corn starch dissolved in ¼ cup water

1 Tablespoon butter

Salt and pepper to taste

Directions:

Brine: Bring all the brine ingredients to a boil in a saucepan. Boil for about 5 minutes or until the sugar and salt dissolve. Remove from heat and let cool to room temperature.

Pork: Place the tenderloin in a large zip top bag and pour the brine over it. Seal and allow to marinate 4 hours or overnight.

Preheat oven to 425 degrees F. Remove the pork from the brine, discarding the brine. Pat the pork dry with paper towels and place in a roasting dish. Coat all sides with butter and place the 1 cup of water in the bottom of the baking dish. Bake for about 35-45 minutes. Check for an internal temperature of 155 in the thickest part of the tenderloin. Remove from the oven, place the tenderloin on a plate, cover with foil and let rest for 10-15 minutes while you make the sauce.

Sauce: Put the roasting pan on top of the stove (after you have removed the tenderloin) and add the shallots to the pan juices. If there aren’t enough pan juices, you may want to add a Tablespoon or 2 of the broth here.  Cook and stir for about 3 minutes until the shallot is softened and then add the mustard, cider and the remaining broth. Bring to a boil and stir in the cornstarch mixture. Cook for a few minutes until the sauce is thickened. Stir in the Tablespoon of butter. Remove the sauce from heat. Let cool slightly and then taste and adjust seasonings by adding salt and/or pepper.

Slice the pork into ½ inch thick slices and serve with the sauce.